REESE'S PEANUT BUTTER BARS
2 sticks margarine or butter, room temperature
3 cups powdered sugar (or 1 pound)
1 inner seal package of graham crackers, crushed
2 cups peanut butter
14 oz chocolate almond bark or 1 - 1 1/2 packages milk chocolate chips
Mix the butter, powdered sugar, graham crackers and peanut better very well. Spread onto a cookie sheet. Melt the chocolate and pour over the mixture, spreading it until it covers it evenly. For best results freeze but you can chill it also.
Tuesday, July 6, 2010
Monday, July 5, 2010
Dinner in a Pumpkin
DINNER IN A PUMPKIN
*original recipe from mom
Ingredients
1 small/medium pumpkin (pie pumpkins usually work best)
1 cup diced onion
1 1/2 - 2 lbs ground beef
1/4 cup soy sauce
1/4 cup packed brown sugar
1 can (10 3/4 oz) Cream of Chicken soup
1 - 1 1/2 cups cooked rice
1 can (8 oz) water chestnuts, drained
1/4 teaspoon pepper
*These ingredients are very forgiving. You can add different amounts to fit personal tastes (for example I often use very little meat and more rice). Also it works well with lite, low fat and low sodium products.
Directions
Preheat oven to 350 degrees
1. Cut pumpkin open like you would when making a jack-o-lantern
2. Clean out pumpkin, saving seeds if you want to use them later
3. Parboil or steam the pumpkin for 5 -10 minutes depending on size of pumpkin.
4. Brown meat in a pan. Drain. Add onions and saute till slightly tender
5. Combine meat/onion mixture with other ingredients and mix well.
6. Fill the pumpkin with mixture and place in baking pan that is lined with tin foil. Don't skip the tin foil and put the lid back on the pumpkin. Add a face to the pumpkin with a black marker if you would like to do so.
7. Bake for 2 hours at 350 degrees or until the pumpkin inside is tender.
*original recipe from mom
Ingredients
1 small/medium pumpkin (pie pumpkins usually work best)
1 cup diced onion
1 1/2 - 2 lbs ground beef
1/4 cup soy sauce
1/4 cup packed brown sugar
1 can (10 3/4 oz) Cream of Chicken soup
1 - 1 1/2 cups cooked rice
1 can (8 oz) water chestnuts, drained
1/4 teaspoon pepper
*These ingredients are very forgiving. You can add different amounts to fit personal tastes (for example I often use very little meat and more rice). Also it works well with lite, low fat and low sodium products.
Directions
Preheat oven to 350 degrees
1. Cut pumpkin open like you would when making a jack-o-lantern
2. Clean out pumpkin, saving seeds if you want to use them later
3. Parboil or steam the pumpkin for 5 -10 minutes depending on size of pumpkin.
4. Brown meat in a pan. Drain. Add onions and saute till slightly tender
5. Combine meat/onion mixture with other ingredients and mix well.
6. Fill the pumpkin with mixture and place in baking pan that is lined with tin foil. Don't skip the tin foil and put the lid back on the pumpkin. Add a face to the pumpkin with a black marker if you would like to do so.
7. Bake for 2 hours at 350 degrees or until the pumpkin inside is tender.
Cornbread Mix Substitute
CORNBREAD MIX SUBSTITUTE RECIPE
Many recipes call for a cornbread mix box (8.5 oz). I rarely have one so use this instead...it make the equivalent of a 8.5 oz box.
2/3 C all purpose flour
1/2 C corn meal
3 Tbsp sugar
1 tsp baking powder (maybe 2 tsp depending on taste)
1/4 tsp salt
2 Tbsp vegetable oil
If you want to just bake cornbread like you would using the mix then add 1/3 C milk and 1 egg to mixture and bake. A cornbread mix also requires you to add 1/3 C milk and 1 egg.
Many recipes call for a cornbread mix box (8.5 oz). I rarely have one so use this instead...it make the equivalent of a 8.5 oz box.
2/3 C all purpose flour
1/2 C corn meal
3 Tbsp sugar
1 tsp baking powder (maybe 2 tsp depending on taste)
1/4 tsp salt
2 Tbsp vegetable oil
If you want to just bake cornbread like you would using the mix then add 1/3 C milk and 1 egg to mixture and bake. A cornbread mix also requires you to add 1/3 C milk and 1 egg.
Buttermilk Substitute
BUTTERMILK SUBSTITUTE
1 C (about) of milk
1 Tbsp white vinegar or lemon juice
Add Tbsp of white vinegar or lemon juice in a liquid measuring cup and add enough milk to bring the liquid up to the one-cup line. Let stand for five minutes.
I prefer lemon juice especially if you are using it in something that isn't a sauce. Worked great for the buttermilk syrup!
1 C (about) of milk
1 Tbsp white vinegar or lemon juice
Add Tbsp of white vinegar or lemon juice in a liquid measuring cup and add enough milk to bring the liquid up to the one-cup line. Let stand for five minutes.
I prefer lemon juice especially if you are using it in something that isn't a sauce. Worked great for the buttermilk syrup!
Taco Seasoning
TACO SEASONING
*original recipe from allrecipes.com (bill echols)
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
Mix together. Store in an air tight container. Will store for awhile!
For us about 2-2 1/2 Tbsp of seasoning equals about one packet of taco seasoning
Honestly, don't ever buy taco seasoning again. I tried it after this and there is no comparison, none!!
*original recipe from allrecipes.com (bill echols)
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
Mix together. Store in an air tight container. Will store for awhile!
For us about 2-2 1/2 Tbsp of seasoning equals about one packet of taco seasoning
Honestly, don't ever buy taco seasoning again. I tried it after this and there is no comparison, none!!
Sunday, July 4, 2010
Carrot Ginger Soup
CARROT GINGER SOUP
*from Meredith
1 tablespoon vegetable oil
2 large onions, diced
6 cloves garlic, minced
8 large carrots, sliced
10 new potatoes, chopped (leave peels on)
4 cups vegetable or chicken broth
4 teaspoons grated fresh ginger
2 teaspoon curry powder
salt and pepper to taste
Heat oil in a soup pot over medium heat. Add onion and garlic, and cook stirring often until onion is translucent. Add carrots and potatoes, and cook for just a few minutes to allow the carrots to sweat out some of their juices. Pour the vegetable broth into the pot, and season with ginger, curry powder, salt and pepper. Bring to a boil, then reduce heat to low. Simmer for 15 to 20 minutes, until carrots are tender. Puree soup in small batches using a food processor or blender, or if you have an immersion blender, it can be done in the soup pot. Reheat soup if necessary, and serve.
*from Meredith
1 tablespoon vegetable oil
2 large onions, diced
6 cloves garlic, minced
8 large carrots, sliced
10 new potatoes, chopped (leave peels on)
4 cups vegetable or chicken broth
4 teaspoons grated fresh ginger
2 teaspoon curry powder
salt and pepper to taste
Heat oil in a soup pot over medium heat. Add onion and garlic, and cook stirring often until onion is translucent. Add carrots and potatoes, and cook for just a few minutes to allow the carrots to sweat out some of their juices. Pour the vegetable broth into the pot, and season with ginger, curry powder, salt and pepper. Bring to a boil, then reduce heat to low. Simmer for 15 to 20 minutes, until carrots are tender. Puree soup in small batches using a food processor or blender, or if you have an immersion blender, it can be done in the soup pot. Reheat soup if necessary, and serve.
Macaroni Bake
MACARONI BAKE
*adapted from the Lion House Macaroni Bake
1/4 lb ground beef (or less)
1-1 1/2 C chopped onion
2 1/2 - 3 C uncooked macaroni
1 small can (12oz) of tomato juice
2 cans (10.5 oz) tomato soup
1 1/2 C shredded cheddar cheese (sharp is best)
1 1/2 tsp chili power
pepper to taste
Cook macaroni according to directions. Brown ground beef in large pan and drain. Add onion and cook for 2-3 minutes. Pour in tomato juice and tomato soup. Mix well and continue to heat. Add cheese and chili power to taste and stir until cheese is melted. Combine sauce with the cooked macaroni.
*adapted from the Lion House Macaroni Bake
1/4 lb ground beef (or less)
1-1 1/2 C chopped onion
2 1/2 - 3 C uncooked macaroni
1 small can (12oz) of tomato juice
2 cans (10.5 oz) tomato soup
1 1/2 C shredded cheddar cheese (sharp is best)
1 1/2 tsp chili power
pepper to taste
Cook macaroni according to directions. Brown ground beef in large pan and drain. Add onion and cook for 2-3 minutes. Pour in tomato juice and tomato soup. Mix well and continue to heat. Add cheese and chili power to taste and stir until cheese is melted. Combine sauce with the cooked macaroni.
Subscribe to:
Posts (Atom)