Thursday, November 20, 2014

Grandma's Hermits


Grandma's Hermits

2 c. packed brown sugar
1/2 c. vegetable shortening
1/2 c. butter, softened
1/2 c. cold strong coffee
2 eggs
3 1/2 c. flour
1 tsp. baking soda
1 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 c. raisins
1 c. chopped nuts

Heat oven to 375 degrees.  
Mix brown sugar, shortening, butter, coffee and eggs.
Stir in flour, baking soda, nutmeg, cinnamon and salt.
Stir in raisins and nuts.
Drop dough by rounded teaspoons about 2 inches apart onto ungreased cookie sheet.
Bake 8 to 10 minutes or until almost no indentation remains when touched.
Cool slightly on cookie sheet. Then remove to rack to cool completely.

Makes about 7 1/2 dozen.

Great Popovers


Great Popovers

6 eggs
2 c. milk
6 Tbsp. butter, melted
2 c. flour
3/4 tsp. salt

Break eggs into mixer bowl; beat until frothy.
Beat in milk and butter.
Slowly beat in flour and salt.
Batter should be light but not foamy (if batter becomes lumpy, strain it)
Preheat oven to 400 degrees.
Generously oil 6 or 4 oz. custard cups or popover pans or oven proof coffee cups.
Fill each to within 1/2" of the top.
Arrange on baking sheet and place in oven.
Bake until very dark brown and well-done (1 hour for 6 oz. cups or 45 min. for 4 oz. cups)
When done, cut 2 small slits in top to release the steam. Place back in oven for 5 minutes.
Remove from oven and release edges and sides from cups with a small, sharp knife.
Remove popovers from cups. 
Serve hot in a napkin-lined basket.
Do NOT cover tops or the popovers will get soggy.

Makes 8 large or 10 smaller ones.

Apple Butter Pork Loin


Apple Butter Pork Loin

2 (2 lb. each) boneless pork loin roasts
salt to taste
2 c. apple juice
1/2 c. apple butter
1/4 c. brown sugar
2 Tbsp. water
1/4 tsp. cinnamon
1/4 tsp. cloves

Preheat oven to 350 degrees.
Season loins with salt and place in baking pan.
Pour juice over pork. Cover with foil.
Bake for 1/2 hour.
Mix together apple butter, brown sugar, water, cinnamon and cloves.
Spread over roasts.
Cover and cook for 1 to 2 hours or until a meat thermometer reads 165 degrees.
Let set 15 minutes before slicing.



Gingerdoodles


Gingerdoodles

Here's another recipe that I can't remember where it came from. Please let me know if it's yours so I can give you credit.

Cinnamon Dough:
1 1/2 c. sugar
1 c. butter, softened
2 eggs
2 3/4 c. flour
2 tsp. cream of tarter
1 1/2 tsp. cinnamon
1 tsp. baking soda
1 tsp. vanilla
1/4 tsp. salt

Ginger Dough:
3 Tbsp. molasses
1/4 c. flour
1/2 tsp. ginger
1/2 tsp. cloves

1/3 c. sugar

Heat oven to 400 degrees. Line baking sheets with parchment.
Combine cinnamon dough ingredients. Beat on low until well mixed. 
Divide in half and place in separate bowls.
Set one aside.

To second bowl, add molasses; mix well.
Add flour, ginger and cloves. Beat on low until mixed well.

Twist 3/4" pieces of each dough together; roll into a swirled ball - about 1 1/4".
Roll in sugar
Place 2" apart on cookie sheet. 
Bake 8 to 10 minutes or until edges are light golden brown.
Cool 2 minutes on the pan; transfer to rack.

Makes 48.

Apple Cole Slaw


Apple Cole Slaw

3 c. chopped cabbage (I use the cole slaw mix in the package)
2 appels, cored and chopped
1 carrot, grated
1/2 c. chopped bell pepper
1/2 c. chopped onion
2/3 c. mayonnaise
1/2 c. brown sugar
4 Tbsp. cider vinegar
2 Tbsp. lemon juice, plus a bit extra

Chop apple and sprinkle with lemon extra lemon juice.
Mix together cabbage, carrot, bell pepper and onion. Add the apple.
Mix together mayonnaise, brown sugar, vinegar and lemon juice. Pour over veggies.
Refrigerate until ready to serve.

Creamy Chicken Vegetable Soup



Creamy Chicken Vegetable Soup

6 c. chicken broth
1/2 c. raw rice or 1 c. raw pasta
3 carrots, sliced thin
2 ribs celery, sliced thin
2 zucchini, sliced thin
1/2 c. onion, chopped fine
2 medium potatoes, diced
6 Tbsp. butter
6 Tbsp. flour
2 c. milk
3 c. chopped cooked chicken
1 c. peas
salt & pepper, to taste
poultry seasoning, to taste

Boil broth; add rice; cover; simmer 10 minutes.
Add carrots, celery, zucchini, onion and potatoes. Cover and simmer 10 minutes.
Melt butter in small pan. Stir in flour. Remove from heat. Gradually stir in milk, then 1 cup hot broth. 
Return to heat; cook until smooth, thick and boiling.
Slowly stir into soup mixture.
Stir in chicken and peas; season to taste.
Cook until heated through.


Raisin Oatmeal Cookies



Raisin Oatmeal Cookies

2 c. butter, softened
2 c. packed brown sugar
1 c. granulated sugar
4 eggs
2 tsp. vanilla
3 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt (optional)
6 c. oatmeal
2 c. raisins or chocolate chips or both!
chopped nuts - however much you want

Heat oven to 350 degrees
Beat together butter, brown sugar and granulated sugar
Add eggs and vanilla.  Beat well.
Add flour, soda and salt.
Stir in oatmeal and raisins (chips and nuts, too!)
Drop by tablespoons on ungreased cookie sheet.
Bake 10 to 12 minutes.

This makes a lot!



Peanut Butter Snickers Brownies


Peanut Butter Snickers Brownies

I don't remember where I got this recipe. If it's yours, please let me know so I can give you credit.

1 c. butter
2 c. sugar
2 tsp. vanilla
4 eggs
3/4 c. cocoa
1 c. flour
1/2 tsp. baking powder
1/4 tsp. salt
1 1/2 c. chopped Snickers
1/3 c. creamy peanut butter

Heat oven to 350 degrees. Grease a 9x13" pan.
Place butter in medium saucepan. Heat over medium heat until melted. 
Remove from heat; stir in sugar and vanilla.  Add eggs; beat well.
Add cocoa; stir until well blended.
Add flour, baking powder and salt; stir to combine.
Stir in Snickers.  Pour into prepared pan.
Drop dollops of peanut butter over batter.
Swirl through brownies.
Bake for 35 to 40 minutes or until brownies pull away from sides of pan and toothpick comes out clean.
Cool completely on wire rack before cutting.
Yield 24

Perfect Dinner Rolls


Perfect Dinner Rolls

2 1/2 c. warm milk
4 tsp. yeast
1/2 c. sugar
2 eggs
1/2 c. butter, softened
2 tsp. salt
7 plus cups flour
1/2 c. butter, melted

Pour milk into mixing bowl and sprinkle with yeast. Let sit for 5 minutes. Make sure your yeast is foamy. If not, throw it away and start again.
Beat in sugar, eggs, 1/2 c. soft butter and salt; blend completely.
Gradually stir in flour for a soft dough.
Put dough in greased bowl. Cover; let rise for 1 hour.
Punch down down; allow to rise again. Repeat this twice more.
Break off 2 to 3 inch size pieces of dough.
Roll into a ball and place in greased 9x13" baking dish with edges touching.
You should get 36.
Cover and let rise again - about an hour.
Preheat oven to 400 degrees.
Bake until tops are brown - about 10 to 15 minutes. 
When done, brush with melted butter.


Buttermilk Cornbread


Buttermilk Cornbread

1/2 c. butter
2/3 c. sugar
2 eggs
1 c. buttermilk
1/2 tsp. baking soda
1 c. cornmeal (I used yellow)
1 c. flour
1/2 tsp. salt

Preheat oven to 375 degrees.  Grease an 8" square pan.
Melt butter; add sugar.  Add eggs; beat until blended.
Combine buttermilk with baking soda.  Stir into egg mixture.
Add cornmeal, flour and salt. Stir to moisten.
There will be lumps.
Pour into pan.
Bake for 30 to 40 minutes.

Bolognese Sauce


Bolognese Sauce

1/4 c. olive oil
2 Tbsp. butter
2 medium onions, finely chopped
4 ribs celery, finely chopped
2 carrots, finely chopped
5 cloves garlic, sliced
4 oz. mushrooms
1 lb. ground pork
1 lb. ground veal
4 oz. ground bacon
6 oz. tomato paste
1 c. milk (or 1/2 c. chicken stock)
1/2 c. dry white wine
parsley
1/2 tsp. oregano
1/2 tsp. basil
2 bay leaves
1 1/2 tsp. salt
1/2 tsp. pepper
1 tsp. thyme
28 oz. chopped tomatoes

Heat oil and butter.
Add onions, celery, carrots, mushrooms and garlic. Saute for about 5 to 7 minutes.
Add pork, veal and bacon - brown.  Drain.
Add tomato paste; add milk and simmer until almost reduced.
Add wine.
Then add spices and chopped tomatoes.
Bring to a boil.
Simmer for 2 to 3 hours.

Chocolate Banana Bread


Chocolate Banana Bread

1 c. butter, softened
2 c. sugar
4 large eggs
6 bananas, mashed
2 tsp. vanilla
3 c. flour
2 tsp. baking soda
1/4 c. cocoa
1 c. sour cream
1 c. chocolate chips*

Heat oven to 350 degrees.  Grease 2  9x5" loaf pans.
Cream together butter, sugar and eggs.  
Stir in bananas and vanilla.
Add the flour, baking soda and cocoa. Mix well.
Blend in the sour cream and then the chocolate chips.
Pour into pans.  Bake for 60 minutes or until a toothpick comes out clean.

*You could use any kind of chips you'd like. I've used peanut butter chips or white chocolate chips or even cinnamon chips.


Dinner Rolls


Dinner Rolls

1 1/4 c. milk plus 1 to 2 extra Tbsp. if needed
1/4 c. butter, softened
3/4 c. potato flakes
1 egg
1/4 c. sugar
3 1/2 to 4 c. all-purpose flour
1 tsp. salt
1 Tbsp. yeast

Combine milk, butter, potato flakes, egg, sugar, salt and 3 1/2 c. flour and yeast. 
Mix until combined
Knead for 6 to 8 minutes or until smooth and springy.
Place in a greased bowl and let rise until doubled - about 1 hour.
Separate into 16 pieces.  Roll into balls.
Put in a greased 9 x 13" pan.
Rise until doubled - about 1 hour.
Bake at 350 degrees for 20 minutes.

Sunday, November 9, 2014

Grandma's Gingerbread


Grandma's Gingerbread

1/2 cup butter, softened
1/2 cup sugar
1 egg
1 cup molasses
2 1/2 cup flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
1 cup hot water

Cream butter; gradually add sugar, mixing well. Add egg and molasses, mixing well.
Combine dry ingredients; add to the creamed mixture alternately with the hot water - beginning and ending with the flour mixture - beat well after each addition.
Pour batter into lightly greased and floured 9-inch square pan.
Bake at 350 degrees for 35-40 minutes or until a wooden pick inserted in center comes out clean.

Makes 9 servings.

Thursday, October 30, 2014



These are Cream Cheese Brownies with Peanut Butter Chips from Lynne at 365 Days of Baking and More. Follow the link to get the recipe:  http://www.365daysofbakingandmore.com/2012/02/day-330-cream-cheese-brownies-with-peanut-butter-chips/

Saturday, October 18, 2014

My Best Fruitcake




My Best Fruitcake

1/3 c. good bourbon - plus more (or you can use rum if you prefer)
1 1/2 c. fruitcake mix
1 1/2 c. glace pineapple wedges
1 c. red cherries
1 c. green cherries
1 c. dried apples, chopped
1 c. dates, chopped
2 c. raisins
1 c. almonds, chopped
1 c. walnuts, chopped
1 3/4 c. flour
3/4 c. sugar
3/4 c. brown sugar
1/2 c. butter, softened
5 eggs
2 Tbsp. molasses
1 tsp. cinnamon
1/2 tsp. baking soda

Take all your fruits and nuts and put them in a large bowl. Pour 1/3 c. bourbon over and mix it up. Let it stand overnight, stirring occasionally.

Measure the remaining ingredients into a large mixer bowl. Beat at low speed until blended; beat at high speed for 3 minutes. Stir in the fruit. DO NOT DRAIN. Grease and flour a 12 cup angel food pan. Press in there firmly.

Bake at 275 degrees for 3 to 3 1/2 hours.
Pour extra bourbon over the hot cake - however much you want.  Let it cool for 20 min. on a wire rack.
Now, invert in onto the rack and let it cool completely.
When cool, wrap in cheesecloth and set in container. Pour as much bourbon as you want over it. Wrap it up and then wrap in plastic wrap. Let it ripen for at least 3 weeks. Every few days, open it up and add a bit more bourbon.

Sunday, September 28, 2014

Dark Chocolate Cake & Icing


Dark Chocolate Cake & Icing

3 c. cake flour
1 1/2 tsp. baking powder
 1 1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 c. good quality cocoa
2 1/2 c. strong coffee
1/2 c. butter, softened
1/3 c. vegetable oil
1 1/2 c. sugar
1 1/2 c. brown sugar
5 eggs
1 tsp. vanilla

Preheat oven to 350 degrees. Grease and flour three 9-inch cake pans.
Sift flour, baking powder, baking soda & Salt.
Whisk coffee and cocoa together until smooth
Cream butter and oil for 1 minute.
Add both sugars; beat 10 minutes.
Add eggs; beat 5 m inutes
Add vanilla; blend well.
Alternately add coffee/cocoa mix and dry ingredients. Scrape the bowl often.
Divide into pans.
Bake for 25 minutes or until a toothpick inserted near the center comes out clean. 
Cool completely.

Icing
2 3/4 c. confectioners sugar
6 Tbsp. cocoa
6 Tbsp. butter, softened
5 Tbsp. evaporated milk
1 tsp. vanilla

Mix together confectioners sugar and cocoa.
Cream the butter; add the sugar/cocoa mix and the milk.
Blend in vanilla.

You may need to add a bit more milk to get the right consistency.

**I always double the icing recipe.

Pork Fried Rice and Baked Egg Rolls


Pork Fried Rice and Baked Egg Rolls

4 c. cooked rice - cold
1 Tbsp. oil
2 cloves garlic, minced
1/2 c. chopped onion
1 c. chopped carrots
3 eggs, beaten
1 c. leftover meat (I used pork)
1/2 c. peas
2 Tbsp. oyster sauce
2 Tbsp. soy sauce
salt & white pepper, to taste

Lightly saute garlic, onion and carrots in oil. Add meat; saute lightly. Push to one side.
Pour in eggs and scramble.
Add in cold rice with oyster sauce and soy sauce.
Keep stirring to saute.
Add peas; mix in.
Season with salt and pepper.
Serve with a bit of Hoisin sauce.

Baked Egg Rolls

2 packages of egg roll wrappers
1 package coleslaw mix
1/3 c. each celery and onion

From here you can add whatever you want and season it to your liking.
I usually add chopped chicken or shrimp and season with McCormick's Asian seasoning and a bit of soy sauce.
Once you get everything mixed together, you roll them up (the same way you would a burrito)

Now, you can either deep fry or bake.
Baking: Oven is set at 375 degrees. Place the egg rolls on a greased baking sheet.
Brush with a beaten egg mixed with a bit of water.
Bake for 10 to 15 minutes or until browned.

Frying: Heat your oil to 375 degrees. Drop in egg rolls a couple at a time and fry until golden. Drain on paper towels.

Here's a picture of the egg rolls when fried.




Applesauce Pancakes with Sauteed Apples


Applesauce Pancakes with Sauteed Apples

2 c. dry pancake mix (or use my recipe below)
1 tsp. cinnamon
2 eggs
1 c. unsweetened applesauce
1 tsp. lemon juice
1/2 c. milk

Stir together pancake mix and cinnamon.
Add eggs, applesauce, lemon juice and milk.
Stir just until smooth.
Heat a lightly oiled griddle over medium-high heat. Pour or scoop 1/4 c. for each pancake.
Brown on both sides. Serve hot with sauteed apples.

Sauteed Apples

1/4 c. butter
4 large apples - peeled, cored and sliced 1/4 inch thick
2 tsp. cornstarch
1/2 c. cold water
1/2 c. brown sugar
1/2 tsp. cinnamon

In saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are tender - about 6 or 7 minutes.

Dissolve cornstarch in cold water; add to pan.  Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally.
Remove from heat and serve warm.

Homemade Pancake Mix

4 c. flour
3 Tbsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 Tbsp. + 2 tsp. sugar
4 Tbsp. cold butter

Mix all the dry ingredients together. Cut in butter with pastry cutter.
Store in the refrigerator until ready to use.

Double Peanut Butter Bars



Double Peanut Butter Bars

1/2 c. butter, softened
1/4 c. creamy peanut butter
1 c. sugar
1 c. brown sugar
3 eggs
1 tsp. vanilla
2 c. flour
2 tsp. baking powder
1/4 tsp. salt
1 package peanut butter chips
1/2 c. chocolate syrup (like Hershey's)

Heat oven to 350 degrees.  Grease a 9 x 13 pan.
Beat butter and peanut butter. Now add both sugars; beat well. Add eggs and vanilla.
Stir in flour, baking powder and salt and then mix in the chips.
Spread half the batter in the pan. Spoon the syrup over top.  Carefully top with the remaining batter. Now, using a butter knife, swirl for a marble effect.
Bake for 35 to 40 minutes.  Cool completely before cutting.

Cathead Biscuits


Cathead Biscuits 

cooking spray
2 1/4 c. flour
1 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
4 1/2 Tbsp. butter
1 c. buttermilk

Preheat oven to 450 degrees. Spray an 8 or 9 inch square pan.

Mix dry ingredients together.  Cut in the butter with a pastry cutter until it resembles coarse cornmeal. Add the milk; stir. Use your hands if you must. Sometimes you need to add just a bit more buttermilk.
Divide into 4 pieces.
Put into pan with sides touching.
Bake 20 to 25 minutes or until golden brown.

Thursday, September 25, 2014

Candied Carrots


Candied Carrots

1 lb. baby carrots
2 Tbsp. butter
1/4 c. brown sugar
dash of cinnamon

Cook the carrots until just barely done. Drain.
Melt the butter with the brown sugar and add cinnamon. 
Add the carrots and mix well.
Cook on low for 3 to 5 minutes.

Oatmeal Scotchie Cheesecake Bars


Oatmeal Scotchie Cheesecake Bars 

1/2 c. butter, softened
1/2 c. brown sugar
1/2 c. granulated sugar, divided (1/4 and 1/4)
2 eggs
1 tsp. vanilla, divided (1/2 and 1/2)
3/4 c. flour
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1 1/2 c. oatmeal
1/2 c. butterscotch chips
8 oz. cream cheese, softened
1/4 c. sour cream, room temperature

Preheat oven to 350 degrees.  Line an 8x8 inch pan with foil and spray.  Set aside.

Mix flour, soda, cinnamon and salt; set aside.  In mixer bowl, beat butter and sugars.  Add 1 egg and 1/2 tsp. vanilla. Add the dry ingredients; stir in oats and chips. Press into the pan.

Mix cream cheese, sour cream, 1 egg, sugar and vanilla. Pour over cookie layer and spread evenly.
Bake for 35 minutes or until cheesecake layer looks solid.  Cool 1 hour and then refrigerate.
Cut into squares.  I cut into 12.

Red Lobster Crab Cakes


Red Lobster Crab Cakes

1/2 tsp. minces garlic
1 Tbsp. minced onion
1 Tbsp. minced celery
2 Tbsp. mayonnaise
1 egg
1/8 tsp. salt
1/8 tsp. white pepper
1 tsp. Dijon mustard
1 tsp. Old Bay seasoning
1/4 c. bread crumbs - plus 
1 lb. lump crabmeat
oil for sauteeing

1.  Combine all ingredients except breadcrumbs and crab.
2.  Gently mix in crab meat and crumbs.
3.  Form into 2 inch ball.  Roll in crumbs and flatten slightly until it's about 3 inches round and 1/2 inch thick. Refrigerate.
4.  Heat oil in skillet.  Cook 2 at a time. Brown on one side for 2 to 3 minutes. Turn and brown on the other side.
5. Turn down heat and simmer for 5 - 8 minutes.
Serve hot.
Makes about 6.


Welcome to The Belly Rules


Welcome to The Belly Rules!
I'm so glad you stopped by.
Please make yourself at home and look through all my recipes.
Most of them don't have pictures yet, but I'm trying to remedy that. I'll be adding more pictures as time goes on.
I've made each and every one of these at some point in time and all are very good!
I also have a Facebook page.
Come and "Like" us. Hopefully, I'll be adding lots more.

Cheddar Bay Biscuits (Red Lobster)


Cheddar Bay Biscuits  (Red Lobster)

2 c. flour
1 Tbsp. sugar
1 Tbsp. baking powder
2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cayenne (optional)
1 c. buttermilk
1/2 c. butter, melted
1 1/2 c. sharp cheddar  cheese, shredded

Topping
3 Tbsp. melted butter
1 Tbsp. chopped parsley
1/2 tsp. garlic powder

Preheat oven to 450 degrees.  Line a baking sheet with parchment.

Combine four, sugar, baking powder, garlic powder, salt and cayenne. Set aside.

Combine buttermilk and melted butter. Add to your dry ingredients. Fold in the cheese.

Using a 1/4 c. measure, scoop onto your baking sheet. Bake for 10 - 12 minutes.

Mix together your topping ingredients. When you take the biscuits out of the oven, you will brush the tops with this.

Makes 10 biscuits.

Thursday, September 4, 2014

Pad Thai




 Pad Thai

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  rice noodles
  1                     chicken breast -- skinned and boned
  8                     medium shrimp -- shelled
     1/2           cup  water
     1/4           cup  fish sauce
  3        tablespoons  sugar
  1         tablespoon  lime juice
  1           teaspoon  paprika
     1/8      teaspoon  cayenne pepper
     1/2         pound  bean sprouts
  3                     garlic cloves -- finely chopped
  1                     egg
  4        tablespoons  roasted peanuts -- finely chopped

Place rice noodles in a large bowl. Cover with water; soak 30-45 minutes. Cut chicken into 1 1/2 x 3 inch strips.

Cut shrimp in half lengthwise; set aside. Combine water, fish sauce, sugar, lime juice, paprika, and cayenne pepper in a small bowl; set aside. Reserve 1/4 of bean sprouts for topping; combine remaining sprouts and onions.

Drain noodles. Heat a wok over medium heat for 2 minutes. Push chicken to one side. Break egg into wok. Stir quickly to break up yolk and scramble egg. When egg is set, mix with chicken. Add drained noodles, shrimp, fish sauce mixture and 3 tablespoons peanuts. Cook and stir over high heat for 2-3 minutes.

Spoon onto a heated platter. Sprinkle with reserved bean sprouts, then with remaining peanuts.

Cuisine:
  "Thai"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 334 Calories; 10g Fat (26.9% calories from fat); 16g Protein; 46g Carbohydrate; 2g Dietary Fiber; 80mg Cholesterol; 62mg Sodium.  Exchanges: 2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.

Beef and Broccoli Rice





 Beef and Broccoli Rice

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  beef top round steak -- cut 3/4 inch thick
  3        tablespoons  butter -- divided
  2             cloves  garlic -- crushed
     1/4      teaspoon  salt
     1/8      teaspoon  pepper
  1       6.8-ounce package  beef flavor rice and vermicelli mix
     1/2           cup  onion -- chopped
  2 1/2           cups  water
  2               cups  frozen broccoli mixture -- defrosted

Trim fat from beef steak; cut steak lengthwise in 1/2 and then crosswise into 1/8"-thick strips. Heat 1 tablespoon butter in large nonstick skillet over medium-high heat until hot. Add beef and garlic (1/2 at a time) and stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; season with salt and pepper.

In same skillet, cook and stir rice mix, onion and remaining 2 tablespoons butter over medium heat until vermicelli is golden brown. Stir in water and contents of seasoning packet; bring to a boil. Reduce heat to low; cover tightly and simmer 15 minutes.

Stir in vegetables; continue to cook 3 to 5 minutes or until rice is tender. Return beef; heat through.

Cuisine:
  "Asian"
Source:
  "The Texas Beef Council"
S(Internet address):
  "http://www.txbeef.org/"
Start to Finish Time:
  "0:30"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 467 Calories; 20g Fat (38.2% calories from fat); 31g Protein; 42g Carbohydrate; 4g Dietary Fiber; 77mg Cholesterol; 1033mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 2 Fat.


Nutr. Assoc. : 5311 0 0 0 0 1522 0 0 2363

Asian Chicken Pasta Salad





Asian Chicken Pasta Salad

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Salad

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  Orzo, Small Shells or other small pasta shape -- uncooked
  2               cups  poached chicken -- cut into chunks
  4             ounces  spinach leaves -- stems removed and sliced into strips
     1/2           cup  bean sprouts
     1/2                red bell pepper -- ribs removed and cut into strips
  2                     scallions -- sliced
  3        tablespoons  red wine vinegar
  1         tablespoon  reduced-sodium soy sauce
  1         tablespoon  sesame oil
                        OR
  1         tablespoon  vegetable oil
  2          teaspoons  Teriyaki sauce
  1 1/2    tablespoons  prepared chili sauce
  1         tablespoon  fresh grated ginger
  3        tablespoons  slivered almonds -- toasted

Prepare pasta according to package directions; drain.

In large mixing bowl, combine pasta, chicken, spinach, sprouts, pepper, and scallions. In a small mixing bowl, mix together remaining ingredients except almonds; whisk well. Toss dressing with pasta mixture and refrigerate until ready to serve. Sprinkle almonds over top just before serving.

Cuisine:
  "Asian"
Source:
  "National Pasta Association"
S(Internet address):
  "http://ilovepasta.org/"
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Per Serving (excluding unknown items): 425 Calories; 11g Fat (23.8% calories from fat); 32g Protein; 49g Carbohydrate; 3g Dietary Fiber; 60mg Cholesterol; 344mg Sodium.  Exchanges: 3 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

Tuesday, September 2, 2014

Applesauce Doughnuts





Applesauce Doughnuts

oil for frying
2 1/4 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. salt
1/2 c. sugar
1/4 c. packed brown sugar
2 eggs
2 Tbsp. oil
1/4 c. milk
1 c. unsweetened applesauce
1/2 tsp. vanilla

Mix all ingredients with your mixer at medium speed.
Heat your oil to 375.
Drop dough by Tbsp. into hot oil.  Cook for 3 minutes.
Drain.  Sprinkle with confectioners sugar or a mixture of sugar & cinnamon.

Adapted from:  http://allrecipes.com/recipe/applesauce-doughnuts-2/

Shepherd's Pie

Shepherd's Pie

2 1/2 lb. shredded pork
1 12-oz bottle of beer
few splashes of barbecue sauce
handful of brown sugar

4 or 5 cloves garlic, minced
1 large onion, minced
vegetable oil
2 c. corn
2 c. peas
3 large potatoes
salt & pepper, to taste
grated cheddar cheese

Cook the pork or use leftover from a roast.  Cool, set aside and shred.

Boil potatoes; mash.
Saute onions and garlic; add peas and corn.

Place pork in a large greased pan.
Add veggies. Spread potatoes over top.  Sprinkle with cheese.

Bake at 350 for 30 to 40 minutes.

Tuna Casserole





Tuna Casserole

1 can cream of chicken soup
1/2 c. mayonnaise
1/4 c. milk
1/2 c. diced onion
1/2 c. diced celery
6 oz. tuna, drained and broken up
6 oz. pasta. cooked
1/4 c. shredded cheddar cheese
salt & pepper, to taste

Mix together soup, mayonnaise and milk.
Add onion and celery.
Fold in tuna, pasta, cheese, salt & pepper.
Pour into a greased casserole dish.
Bake at 375 for 40 to 45 min.

Hoagie Rolls





Hoagie Rolls

2 pkg. yeast
3 c. warm water
2 Tbsp. sugar
1/4 c. vegetable oil
1 Tbsp. salt
8 - 8 1/2 c. all-purpose flour

Dissolve yeast in 1/2 c. warm water. Add 1 Tbsp. sugar and let stand about 5 min. - until foamy.

Add remaining water and sugar. Beat in oil, salt and 4 c. flour until smooth. Add enough flour (1/2 c. at a time) to make a soft dough. Knead 6 to 8 minutes.

Place in a greased bowl. Let rise 45 minutes or until doubled.

Punch down. Divide into 18 pieces. Shape each into an oval (or however you'd like). Place 2 inches apart on a greased baking sheet. Cut 1/4 inch slash across the top. Rise at least 20 min.

Bake at 400 for 13 to 18 minutes.  Cool on wire racks.

Alton Brown's Stovetop Mac & Cheese





Alton Brown's Stovetop Mac & Cheese

1/2 lb. elbow macaroni, cooked al dente
4 Tbsp. butter
2 eggs
6 oz. evaporated milk
1/2 tsp. hot sauce (opt.)
1 tsp. salt
black pepper, to taste
3/4 tsp. dry mustard
10 oz. sharp cheddar cheese, shredded

Cook macaroni; drain. Melt butter; toss with macaroni.  Whisk together eggs, milk, hot sauce, salt, pepper and mustard.  Stir into macaroni. Then, stir in cheese. Cook over low heat until creamy - about 3 minutes.

Maple Glazed Pumpkin Spice Cake





Maple Glazed Pumpkin Spice Cake

2 2/3 c. flour
2 tsp. baking powder
1 tsp. baking soda
2 Tbsp. cinnamon
1/2 tsp. cloves
1/2 tsp. ginger
1/2 tsp. allspice
1/2 tsp. nutmeg
1/2 tsp. salt
1 1/4 c. canned pumpkin
3/4 c. buttermilk
1 tsp. vanilla
1 1/2 sticks butter, softened
2 c. brown sugar, packed
3 large eggs

Glaze
2 Tbsp. milk
2 Tbsp. maple syrup
1/2 tsp. maple extract
2 c. confectioners sugar

1.  Preheat oven to 350.  Butter and flour a 10 c. bundt pan.
2.  In a large mixer bowl, beat together butter and brown sugar. Add eggs, one at a time.
3.  In another bowl, sift together all the dry ingredients. Mix into butter mixture just until mixed. Pour into bundt pan. Smooth the top.
4.  Bake in 45 to 50 minutes or until a toothpick comes out clean.
5.  Cool on rack for 15 min. Turn out of pan and cool completely.
6.  Whisk together glaze ingredients. Add a bit more milk if it's not thin enough. Drizzle over cake.

Monday, September 1, 2014

Fudge Cheesecake Brownies





Ingredients

Brownie Layer
1/2 cup butter, cut into pieces
3/4 cup unsweetened chocolate, coarsely chopped
1 1/4 cups granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup all purpose flour
1/4 teaspoon salt
Cheesecake Layer
2 cup cream cheese, at room temperature
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
Fudge topping
1 cups granulated sugar
1/8 cup corn syrup
1/4 cup milk
1/4 cup butter
6 Tablespoons cocoa powder
1/8 teaspoon salt
1 teaspoon vanilla

Directions

Preheat oven to 325 degrees F.
Have ready a 9 inch square baking pan lined with aluminum foil.
In a heatproof bowl, placed over a saucepan of simmering water, melt the butter and chocolate.
Remove from heat and stir in the sugar and vanilla extract.
Add the eggs, one at a time, beating well after each addition.
Beat in flour and salt until the batter is smooth.
Spread brownie batter evenly onto the bottom of the prepared pan.
Using an electric beat the cream cheese until smooth. Add the sugar, vanilla, and egg and process just until smooth.
Spread the cream cheese filling evenly over the brownie layer.
Bake for 35-40 minutes or until the brownies are set and the cheesecake is just beginning to brown.
Remove from oven and place on a wire rack to cool completely. Then cover and until firm.
To make the fudge topping, Cook sugar, corn syrup, milk, butter, cocoa, and salt over low heat until melted, stirring constantly.
Bring to a boil for 1 minute.
Remove from heat and beat gently until slightly cool. Add vanilla.
Continue beating until smooth.
Spread topping over Cheesecake squares
Original Fudge Cheesecake Brownies Recipe Recipe found at Grandmothers Kitchen Recipes.

Monday, May 19, 2014

Pot of Pasta

Pot of Pasta

14 oz. shell macaroni, cooked
12 oz. sour cream
2 lb. ground beef, browned and drained
1 medium onion, chopped
3 tsp. oregano or Italian seasoning
32 oz. jarred spaghetti sauce (or make your own)
16 oz. mozzarella cheese, shredded

Grease a crock pot or a very large casserole dish.

Combine the first 2 ingredients. Set aside.

Combine the next 4 ingredients.

Layer the macaroni mixture, meat & sauce mixture and then the mozzarella.
Repeat until used up ending with mozzarella.

Bake at 350 for 60 minutes or set crock pot on low for about 2 1/2 to 3 hours.