1 8 oz block 1/3 less fat cream cheese
2 cans chicken broth(melt these two in crock pot til well blended)
Then add:
1 large can Las Palmas Green Enchilada Sauce
1 pint Land O Lakes Fat Free Half N Half
1 can corn
Chicken (I use Wal-Mart’s Lemon Chicken from the Deli Section)
1 1/4 cup Instant Rice
Cook til well blended and rice is done. The longer you cook it, the thicker it gets. I put brand names in the recipe because I have used just about everything and it comes out best with these brand names.
I got this recipe from a girl that was in my Bunko group, it is super yummy!
Tuesday, January 13, 2009
Wednesday, December 10, 2008
Banana Bread
1/3 cup butter (room temp)
1 1/2 cups white sugar
4 bananas
2 eggs
1 cup sour cream
1 tsp vanilla
1 tsp cinnamon
1/4 tsp cloves (opt)
1/4 tsp nutmeg (opt)
1/4 tsp salt
1 1/2 tsp baking soda
2 1/2 cups flour
chopped walnuts (if you like that sort of thing, yuck!)
side dish:
white sugar and cinnamon for a little cinnamon sugar
Preheat oven to 325. Cream butter and sugar. Mix in eggs, then bananas, sour cream, vanilla, cinnamon and nutmeg and cloves if you add them. Mix well. Mix in salt, soda and flour. Grease pans and then coat bottom and sides with the cinnamon sugar. Pour in batter and top with a little more cinnamon sugar if you want. Bake for 1 hour 10 minutes, or until a toothpick inserted near center comes out clean. I bake for about 40 minutes and check, if the tops are a little too brown already I throw on a sheet of foil to stop it from browning too much more while it cooks the rest of the time.
I made this and decided to throw in the nutmeg and cloves and then to top with the cinnamon sugar. It is super yummy and the sugar gives it a little coating. This will make 5 mini loaves or 2 regular size loaves. The time and temp are for 2 glass pans. This is a great moist flavorful banana bread.
1 1/2 cups white sugar
4 bananas
2 eggs
1 cup sour cream
1 tsp vanilla
1 tsp cinnamon
1/4 tsp cloves (opt)
1/4 tsp nutmeg (opt)
1/4 tsp salt
1 1/2 tsp baking soda
2 1/2 cups flour
chopped walnuts (if you like that sort of thing, yuck!)
side dish:
white sugar and cinnamon for a little cinnamon sugar
Preheat oven to 325. Cream butter and sugar. Mix in eggs, then bananas, sour cream, vanilla, cinnamon and nutmeg and cloves if you add them. Mix well. Mix in salt, soda and flour. Grease pans and then coat bottom and sides with the cinnamon sugar. Pour in batter and top with a little more cinnamon sugar if you want. Bake for 1 hour 10 minutes, or until a toothpick inserted near center comes out clean. I bake for about 40 minutes and check, if the tops are a little too brown already I throw on a sheet of foil to stop it from browning too much more while it cooks the rest of the time.
I made this and decided to throw in the nutmeg and cloves and then to top with the cinnamon sugar. It is super yummy and the sugar gives it a little coating. This will make 5 mini loaves or 2 regular size loaves. The time and temp are for 2 glass pans. This is a great moist flavorful banana bread.
Wednesday, November 26, 2008
Pumpkin Pie
2 cups pumpkin (or one can of pure pumpkin if you go that route)
1 1/2 cups evap milk
3/4 cups white sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
2 eggs-beaten
Preheat oven to 425. Mix pumpkin and sugar, salt and spices. Add beaten eggs and mix well. Gradually add evap milk and stir. Put in unbaked 9 inch pie crust. Bake at 425 for 15 minutes then turn down heat and bake at 350 for approx 50 minutes. Pie is done when knife is inserted near center and comes out clean.
I always have to cook mine for an extra 15 minutes or so, but I don't know if that is my oven or because I am using tinfoil to protect my crust, I ususally base it off that knife coming out clean.
1 1/2 cups evap milk
3/4 cups white sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
2 eggs-beaten
Preheat oven to 425. Mix pumpkin and sugar, salt and spices. Add beaten eggs and mix well. Gradually add evap milk and stir. Put in unbaked 9 inch pie crust. Bake at 425 for 15 minutes then turn down heat and bake at 350 for approx 50 minutes. Pie is done when knife is inserted near center and comes out clean.
I always have to cook mine for an extra 15 minutes or so, but I don't know if that is my oven or because I am using tinfoil to protect my crust, I ususally base it off that knife coming out clean.
Tuesday, November 18, 2008
Chip's Meatloaf
This recipe comes from one of my Dad's good friends and is super yummy!
2 lbs. ground beef
1 1/2 cups soft bread crumbs
3/4 cup milk
1 medium carrot, peeled and grated
1 small onion, chopped fine
2 eggs, beaten
2 tsp. salt
1/8 tsp. pepper (I use lemon pepper)
Mix ingredients together and put in loaf pan, or I mix and make 6 little "loaves" out of them and place in a 9x13 pan.
Topping:
1/4 cup ketchup
2 Tbs. mustard
3 Tbs. brown sugar
Mix together and spread on top. Bake at 325 for 1 hour and a 1/2 for the 1 loaf or 350 for an hour for the six little loaves.
2 lbs. ground beef
1 1/2 cups soft bread crumbs
3/4 cup milk
1 medium carrot, peeled and grated
1 small onion, chopped fine
2 eggs, beaten
2 tsp. salt
1/8 tsp. pepper (I use lemon pepper)
Mix ingredients together and put in loaf pan, or I mix and make 6 little "loaves" out of them and place in a 9x13 pan.
Topping:
1/4 cup ketchup
2 Tbs. mustard
3 Tbs. brown sugar
Mix together and spread on top. Bake at 325 for 1 hour and a 1/2 for the 1 loaf or 350 for an hour for the six little loaves.
Sunday, November 9, 2008
No Peek Beef Stew
1-2 lbs Stew Meat (I use London Broil that I cut up and take any fat off of)-seared brown with a little olive oil on the stove, then transfer to crock pot.
4 stalks Celery- cut up
1 cup of carrots cut up
1/4 onion cut up
2-3 baking potatoes with skin on cubed
1 tsp salt
2 Tbs Dry Tapioca (you can find it in the baking isle usually by the gelatin mix)
1 Tbs Sugar
1 can tomato soup
1/2 can of water
Cut up all vegetables, put everything in crock pot, stir and cook on low for 5-6 hours without removing lid.
4 stalks Celery- cut up
1 cup of carrots cut up
1/4 onion cut up
2-3 baking potatoes with skin on cubed
1 tsp salt
2 Tbs Dry Tapioca (you can find it in the baking isle usually by the gelatin mix)
1 Tbs Sugar
1 can tomato soup
1/2 can of water
Cut up all vegetables, put everything in crock pot, stir and cook on low for 5-6 hours without removing lid.
Saturday, October 18, 2008
Baked Potato Soup
4 or 5 Large Baking Potatoes
6 cups milk (I use 2%)
2/3 cups butter
2/3 cup flour
1 1/2 tsp Salt
1/2 tsp black pepper
1 cup Sour Cream
1 cup Milk Cheddar Cheese
1/2 cup g. onion
10 slices bacon, cook and broken in small pieces
Pierce skin of potatoes and bake at 400 for 1 hour. Remove and let cool completely. Once cooled remove from skins and break into bite size pieces in a bowl. Set aside.
In a large pot melt butter and add flour, stirring well with a whisk. Gradually add milk. making sure to combine well, add salt and pepper. Over medium/high heat bring to a low boil, stirring constantly let boil for 2 minutes. Stir constantly and watch so it doesn't burn (milk can curdle!).
Add potatoes, cheese, stir until cheese melts. Stir in sour cream and then the onions. Cook over low heat until soup is heated all the way through or put into crock pot and put on low heat. If you don't eat right away stir every 20 minutes or so or the cream may start to separate.
Top with Bacon, more green onions and cheese to taste.
6 cups milk (I use 2%)
2/3 cups butter
2/3 cup flour
1 1/2 tsp Salt
1/2 tsp black pepper
1 cup Sour Cream
1 cup Milk Cheddar Cheese
1/2 cup g. onion
10 slices bacon, cook and broken in small pieces
Pierce skin of potatoes and bake at 400 for 1 hour. Remove and let cool completely. Once cooled remove from skins and break into bite size pieces in a bowl. Set aside.
In a large pot melt butter and add flour, stirring well with a whisk. Gradually add milk. making sure to combine well, add salt and pepper. Over medium/high heat bring to a low boil, stirring constantly let boil for 2 minutes. Stir constantly and watch so it doesn't burn (milk can curdle!).
Add potatoes, cheese, stir until cheese melts. Stir in sour cream and then the onions. Cook over low heat until soup is heated all the way through or put into crock pot and put on low heat. If you don't eat right away stir every 20 minutes or so or the cream may start to separate.
Top with Bacon, more green onions and cheese to taste.
Friday, October 17, 2008
Taco Soup
1 lb of ground hamburger –browned or you can use some cooked chicken.
1 15 oz can diced tomatoes- the one’s with Green Chile’s in them.
1 15 oz can of tomato sauce
1 can of corn- drained
2 can of kidney beans- rinsed
1/4th onion- chopped
2 Tbs. chili powder
1- 1 1/2 cup water
V8 juice (however much to get it to a consistency of where you want it)
Brown hamburger, when almost done add chopped onion (as much as you like) and some chili powder (about a tsp). Add rest of ingredients to a big pot or crock pot. Add meat when done cooking, add a little more chili powder if you want it spicier. If cooking on stove top bring to a boil then simmer for 20 minutes. If crock pot, you can cook on low for at least 4 hours. You can then top with cheese and sour cream if you like. I usually serve cornbread with this.
1 15 oz can diced tomatoes- the one’s with Green Chile’s in them.
1 15 oz can of tomato sauce
1 can of corn- drained
2 can of kidney beans- rinsed
1/4th onion- chopped
2 Tbs. chili powder
1- 1 1/2 cup water
V8 juice (however much to get it to a consistency of where you want it)
Brown hamburger, when almost done add chopped onion (as much as you like) and some chili powder (about a tsp). Add rest of ingredients to a big pot or crock pot. Add meat when done cooking, add a little more chili powder if you want it spicier. If cooking on stove top bring to a boil then simmer for 20 minutes. If crock pot, you can cook on low for at least 4 hours. You can then top with cheese and sour cream if you like. I usually serve cornbread with this.
Thursday, October 9, 2008
Southwest Chicken
I found this on a blog, not sure where and made it tonight. It was a HUGE hit! Super easy and CHEAP, just the way we like it!
8-10 frozen tenderloins
1 jar of salsa (approx 16 oz)
1 can of Corn (drained)
1 can of Kidney beans (drained and rinsed, or you can use black beans)
Throw all that in the crock pot and cook on low for about 6 hours, then you can eat it just like it is with some tortilla chips, make a salad out of it and throw it on some lettuce with some sour cream and guac, or tonight I put it in some tortillas with cheese and lettuce and made soft tacos. It made up a TON and took all of 5 minutes tops to make.
8-10 frozen tenderloins
1 jar of salsa (approx 16 oz)
1 can of Corn (drained)
1 can of Kidney beans (drained and rinsed, or you can use black beans)
Throw all that in the crock pot and cook on low for about 6 hours, then you can eat it just like it is with some tortilla chips, make a salad out of it and throw it on some lettuce with some sour cream and guac, or tonight I put it in some tortillas with cheese and lettuce and made soft tacos. It made up a TON and took all of 5 minutes tops to make.
Monday, September 29, 2008
Crash Hot Potatoes
Got this recipe HERE. Trying it tonight with leftover pork roast and the buttermilk rolls.
Red Potatoes
Olive Oil
Kosher Salt
Black Pepper
whatever other herb you want (ex Rosemary, Thyme, Chives, etc)
Boil potatoes in salted water until fork tender. Generously drizzle olive oil on a cookie sheet, make sure it is enough so potatoes don't stick. When potatoes are tender place on the cookie sheet, and mash gently with a potato masher once, then turn masher 90 degrees and gently mash once more to flatten the potato. Brush the tops with more olive oil. Sprinkle Kosher salt (you can use regular, but the Kosher will adhere better since it is bigger). Next sprinkle with black pepper and then whatever herb you want to use. Put in 450 degree oven on the top rack and bake for 20-25 minutes.
I highly recommend jumping over to the blog they came from, she has nice step by step pictures of everything and I don't!
Red Potatoes
Olive Oil
Kosher Salt
Black Pepper
whatever other herb you want (ex Rosemary, Thyme, Chives, etc)
Boil potatoes in salted water until fork tender. Generously drizzle olive oil on a cookie sheet, make sure it is enough so potatoes don't stick. When potatoes are tender place on the cookie sheet, and mash gently with a potato masher once, then turn masher 90 degrees and gently mash once more to flatten the potato. Brush the tops with more olive oil. Sprinkle Kosher salt (you can use regular, but the Kosher will adhere better since it is bigger). Next sprinkle with black pepper and then whatever herb you want to use. Put in 450 degree oven on the top rack and bake for 20-25 minutes.
I highly recommend jumping over to the blog they came from, she has nice step by step pictures of everything and I don't!
Pork Roast
Got this recipe HERE. It was super moist and EASY!
Favorite Pork Roast
Pork Sirloin Tip Roast (they come in a 3 pack at Costco-and (BONUS)are 98% Fat Free)
Ranch dressing mix (the dry packet)
1/2 cup of water
You simply put the roast in the crockpot(they are about 2lbs), sprinkle on about 1/2 of the ranch dressing packet. Fill the crockpot about 1/2 cup of water and cook on low for about 5-8 hours. The roast is done when you can easily shred it up with your fork. Super tender and flavorful!
*I started with my roast partially frozen and so I cooked on high in the crockpot for the first 1 1/2 hours or so then flipped to low and kept at low for another 6-7 hours.
Favorite Pork Roast
Pork Sirloin Tip Roast (they come in a 3 pack at Costco-and (BONUS)are 98% Fat Free)
Ranch dressing mix (the dry packet)
1/2 cup of water
You simply put the roast in the crockpot(they are about 2lbs), sprinkle on about 1/2 of the ranch dressing packet. Fill the crockpot about 1/2 cup of water and cook on low for about 5-8 hours. The roast is done when you can easily shred it up with your fork. Super tender and flavorful!
*I started with my roast partially frozen and so I cooked on high in the crockpot for the first 1 1/2 hours or so then flipped to low and kept at low for another 6-7 hours.
Buttermilk Rolls
Got this recipe from HERE, and trying it out this morning, they look super yummy!
Buttermilk Refigerator Rolls
3 cups Buttermilk (room temperature)
3 cups flour
1 T. yeast dissolved in ¼ cup warm water (first let rise a few minutes)
½ cup sugar
3 eggs, beaten with a fork
2 tsp salt
5 cups flour (sometimes you need a cup more--it should not be too sticky)
½ cup oil
1 tsp baking soda
Dissolve yeast in ¼ c. warm water and let proof a few minutes. Mix the buttermilk, flour and yeast together thoroughly in a large mixing bowl. Let this stand at room temperature until double in size, about 2 hours.Add sugar, eggs, salt, flour, oil, and baking soda. Mix well and kneed for 7-10 minutes. Roll out what you want and place the rest in the refrigerator, covered. The next time you want some fresh baked rolls, take from the bowl what you want and again put the rest back in the refrigerator. It will keep for 7 days. (This is perfect for Sunday meals because you don’t have a lot of mess to clean up and it’s quick.)Let rolls rise on baking sheets until double in size. Time depends on the room temperature, usually 1½ - 2 hours. Dough from the refrigerator will take longer because the dough is cold.Bake at 350° for 10-12 minutes. Brush with melted butter if you like
Buttermilk Refigerator Rolls
3 cups Buttermilk (room temperature)
3 cups flour
1 T. yeast dissolved in ¼ cup warm water (first let rise a few minutes)
½ cup sugar
3 eggs, beaten with a fork
2 tsp salt
5 cups flour (sometimes you need a cup more--it should not be too sticky)
½ cup oil
1 tsp baking soda
Dissolve yeast in ¼ c. warm water and let proof a few minutes. Mix the buttermilk, flour and yeast together thoroughly in a large mixing bowl. Let this stand at room temperature until double in size, about 2 hours.Add sugar, eggs, salt, flour, oil, and baking soda. Mix well and kneed for 7-10 minutes. Roll out what you want and place the rest in the refrigerator, covered. The next time you want some fresh baked rolls, take from the bowl what you want and again put the rest back in the refrigerator. It will keep for 7 days. (This is perfect for Sunday meals because you don’t have a lot of mess to clean up and it’s quick.)Let rolls rise on baking sheets until double in size. Time depends on the room temperature, usually 1½ - 2 hours. Dough from the refrigerator will take longer because the dough is cold.Bake at 350° for 10-12 minutes. Brush with melted butter if you like
Monday, August 11, 2008
FHE
Family Night is courtesy of Deseret Book's LDS living (thanks for the link Tam!). It is on the Holy Ghost and you can all get the entire lesson HERE.
It includes a snack, but we already had a request in for Root beer floats tonight so that will be our treat. You can sign up for emails from that site and get an FHE idea and lesson emailed to you weekly, how much easier is that?
It includes a snack, but we already had a request in for Root beer floats tonight so that will be our treat. You can sign up for emails from that site and get an FHE idea and lesson emailed to you weekly, how much easier is that?
Wednesday, July 30, 2008
Shepard's Pie
This is one recipe I use the rest of that roast (from recipe below) for. I found it on another blog (love blog hopping) and have made a few adjustments to it.
1lb of shredded beef
1/2 onion finely diced
6-8 red potatoes (peeled and boiled)
1 tbs tomato paste
1/2 cup water
1/2 cup milk
1 beef bullion cube
A couple dashes of Worcestershire sauce
2 cups of carrots sliced
2 cups of sweet frozen corn
2 Tbs butter
1/2 stick of butter
1/4 cup sour cream
1 cup shredded cheese (optional)
Preheat oven to 375. Litely butter a 9x8 pan. Peel and boil potatoes. While potatoes are boiling, in a skillet heat up beef and onion. In a bowl whisk together tomato paste, water, milk and bullion cube. Once onion is cooked and beef is heated up add the sauce to the beef. Saute until the liquid is absorbed a little bit and thickens, add a couple dashes of Worcestershire sauce.
Transfer meat to the buttered pan. In same pan heat 2 Tbs butter, add carrots and cook til tender, then add corn to heat. Add to pan on top of meat.
Mash the potatoes, add the 1/2 stick of butter, sour cream and any more milk you may need and mash until they are at a consistency you like. *Add in cheese if you would like.
Spread Potatoes over the top of the veggies and sprinkle with more cheese if you would like.
Bake for 30 minutes.
1lb of shredded beef
1/2 onion finely diced
6-8 red potatoes (peeled and boiled)
1 tbs tomato paste
1/2 cup water
1/2 cup milk
1 beef bullion cube
A couple dashes of Worcestershire sauce
2 cups of carrots sliced
2 cups of sweet frozen corn
2 Tbs butter
1/2 stick of butter
1/4 cup sour cream
1 cup shredded cheese (optional)
Preheat oven to 375. Litely butter a 9x8 pan. Peel and boil potatoes. While potatoes are boiling, in a skillet heat up beef and onion. In a bowl whisk together tomato paste, water, milk and bullion cube. Once onion is cooked and beef is heated up add the sauce to the beef. Saute until the liquid is absorbed a little bit and thickens, add a couple dashes of Worcestershire sauce.
Transfer meat to the buttered pan. In same pan heat 2 Tbs butter, add carrots and cook til tender, then add corn to heat. Add to pan on top of meat.
Mash the potatoes, add the 1/2 stick of butter, sour cream and any more milk you may need and mash until they are at a consistency you like. *Add in cheese if you would like.
Spread Potatoes over the top of the veggies and sprinkle with more cheese if you would like.
Bake for 30 minutes.
Sunday Roast
2-3 lb Eye of Round
2 Tbs Oil (Olive or Canola)
1 can Beef Broth/Beef Consume (either one)
1 envelope of Dry Onion Soup Mix
1 can of water
Onion (sliced) *Opt.
Optional:
Red Potatoes
Carrots
Place oil in a skillet and sear roast on all sides, just enough to brown it and seal the juices. Then place in crock pot. Pour in 1 can of soup, water and sprinkle onion soup mix on top. If you do the onion slice and place over roast (we don't eat the onion, it just gives the roast some good flavor).
If you are adding your veggies to cook halve the potatoes and tuck around the roast and throw in the carrots.
Cook on High in Crock Pot for 3-4 hours then flip to low and cook for at least another 4-5 hours.
**We eat half the roast for one dinner and then I use the rest of it in another meal.**
2 Tbs Oil (Olive or Canola)
1 can Beef Broth/Beef Consume (either one)
1 envelope of Dry Onion Soup Mix
1 can of water
Onion (sliced) *Opt.
Optional:
Red Potatoes
Carrots
Place oil in a skillet and sear roast on all sides, just enough to brown it and seal the juices. Then place in crock pot. Pour in 1 can of soup, water and sprinkle onion soup mix on top. If you do the onion slice and place over roast (we don't eat the onion, it just gives the roast some good flavor).
If you are adding your veggies to cook halve the potatoes and tuck around the roast and throw in the carrots.
Cook on High in Crock Pot for 3-4 hours then flip to low and cook for at least another 4-5 hours.
**We eat half the roast for one dinner and then I use the rest of it in another meal.**
Monday, July 21, 2008
Monday, June 30, 2008
Monkey Munch (aka Puppy Chow)
Courtesy of Jon and Kate plus 8! And for the record I think Monkey Munch sounds much better than Puppy Chow!
1 box Chex mix (any flavor, I did Rice)
2- 2 1/2 cups Powdered Sugar
12 oz of Chocolate Chips
1 cup Peanut Butter
1/2 cup (1 stick) Butter
Place those three items in microwavable bowl and melt (approx 2 minutes)
In a large bowl to mix everything, put entire box of Chex mix in. When p.butter, chocolate chips and butter are all melted and mixed well, pour over cereal and mix to coat well.
In a large Ziploc bag (or you can use a large paper bag) place 1 1/2 cups of powder sugar, spoon in cereal mix, place another 1/2 cup of sugar on top, seal bag and then mix to coat cereal with powdered sugar, if you need more add another 1/2 cup.
When it is all well coated, dump on wax paper to harden up, enjoy!
*My kids love this show and when they saw the kids help making it the other day they started begging me to make it.
1 box Chex mix (any flavor, I did Rice)
2- 2 1/2 cups Powdered Sugar
12 oz of Chocolate Chips
1 cup Peanut Butter
1/2 cup (1 stick) Butter
Place those three items in microwavable bowl and melt (approx 2 minutes)
In a large bowl to mix everything, put entire box of Chex mix in. When p.butter, chocolate chips and butter are all melted and mixed well, pour over cereal and mix to coat well.
In a large Ziploc bag (or you can use a large paper bag) place 1 1/2 cups of powder sugar, spoon in cereal mix, place another 1/2 cup of sugar on top, seal bag and then mix to coat cereal with powdered sugar, if you need more add another 1/2 cup.
When it is all well coated, dump on wax paper to harden up, enjoy!
*My kids love this show and when they saw the kids help making it the other day they started begging me to make it.
Wednesday, June 18, 2008
Punch
1 46oz bottle Pineapple Juice
5 smashed bananas
1 Large (12 oz) can of frozen Orange Juice
1 Large can of frozen Lemonade
Boil:
6 cups water
1 cup sugar and add to the above mixture. Mix well and then when cooled you can freeze in portions of Gallon Ziploc bags. When ready to use take out 1 bag from freezer, let sit at room temp for approx 30 minutes and then add with 2 bottles of room temperature Sprite.
5 smashed bananas
1 Large (12 oz) can of frozen Orange Juice
1 Large can of frozen Lemonade
Boil:
6 cups water
1 cup sugar and add to the above mixture. Mix well and then when cooled you can freeze in portions of Gallon Ziploc bags. When ready to use take out 1 bag from freezer, let sit at room temp for approx 30 minutes and then add with 2 bottles of room temperature Sprite.
Carmel Popcorn
1/4 cup butter/margarine
1 cup brown sugar
1/2 cup light corn syrup
1/2 15 oz can of condensed milk
1/2 tsp of vanilla
5 qt of popped PLAIN popcorn
Combine sugar, butter and corn syrup in a sauce pan. Bring to a boil over medium heat. Stir in milk and simmer until mixture comes to a soft ball stage, stir in vanilla and poor over popcorn. You can then form into balls if you want.
1 cup brown sugar
1/2 cup light corn syrup
1/2 15 oz can of condensed milk
1/2 tsp of vanilla
5 qt of popped PLAIN popcorn
Combine sugar, butter and corn syrup in a sauce pan. Bring to a boil over medium heat. Stir in milk and simmer until mixture comes to a soft ball stage, stir in vanilla and poor over popcorn. You can then form into balls if you want.
Banana Bread
1 cup butter
2 cup sugar
6-7 smashed bananas
4 eggs- well beaten
2 tsp vanilla
5 cups flour
2 tsp. baking soda
1 1/2 tsp. salt
1 cup milk + 3 tsp vinegar (combine in a small dish)
Chopped Walnuts (Opt)
Cream butter and sugar together, blend in bananas, eggs, and vanilla. Mix together flour, salt and soda and add to the mixture, alternating with milk. Add chopped nuts if you want. Makes 2 loaves. Bake at 325 for 1 hour 20 minutes or if glass dishes bake 300 for 50-55 minutes.
2 cup sugar
6-7 smashed bananas
4 eggs- well beaten
2 tsp vanilla
5 cups flour
2 tsp. baking soda
1 1/2 tsp. salt
1 cup milk + 3 tsp vinegar (combine in a small dish)
Chopped Walnuts (Opt)
Cream butter and sugar together, blend in bananas, eggs, and vanilla. Mix together flour, salt and soda and add to the mixture, alternating with milk. Add chopped nuts if you want. Makes 2 loaves. Bake at 325 for 1 hour 20 minutes or if glass dishes bake 300 for 50-55 minutes.
Buckwheat Pancakes (Jeff's favorite)
1 pkg active dry yeast
1/2 cup warm water
2 cups cold water
2 cups Buckwheat flour
1 cup Gold Medal Flour
1 1/2 tsp. salt
1/4 cup butter-melted
1 Tbs molassas
1 tsp. baking soda, dissolved in a 1/2 cup HOT water
Dissolve yeast in warm water. Add cold water. Blend in flours and salt, stir in. Beat vigorously until smooth. Cover and refridgerate overnight (at least 8 hours +). In morning stir in butter, molassas, and soda dissolved in the HOT water. Let stand at room temp for 30 minutes and bake on your griddle.
1/2 cup warm water
2 cups cold water
2 cups Buckwheat flour
1 cup Gold Medal Flour
1 1/2 tsp. salt
1/4 cup butter-melted
1 Tbs molassas
1 tsp. baking soda, dissolved in a 1/2 cup HOT water
Dissolve yeast in warm water. Add cold water. Blend in flours and salt, stir in. Beat vigorously until smooth. Cover and refridgerate overnight (at least 8 hours +). In morning stir in butter, molassas, and soda dissolved in the HOT water. Let stand at room temp for 30 minutes and bake on your griddle.
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