Bread

Bread

1/2 c. imperial margarine
1/2 c. brown sugar
1/4 c. honey
5 c. hot water
mix together until all ingredients are melted.

Add:

6 c. whole wheat flour
3T dry yeast
1T salt sense

Mix well and ADD:

6-7 c. white flour. Knead for 10 minutes. On a greased surface, mold into loaves and place in greased pans. Let rise until double in bulk. Bake for 30 minutes at 350.

60 minute rolls

60 minute rolls

2 1/2 cups milk
1 stick margarine
6T sugar
2 t salt
Heat until all melted.

1/2 c. warm water
5 tsp. dry yeast.

ADD to milk mixture:

4 c. flour
Mix well and add yeast mixture.

Mix and add:
3-4 cups more flour. It is a sticky dough. Mix well. Cover and let rise until double in bulk. On floured surface, pat out dough and cut like biscuits, place on greased cookie sheet. Let rise until double in bulk. Bake at 400 degrees for 7 to 10 minutes depending on oven.

Lemon Bars

Lemon Bars

Preheat oven to 350.

1 pkg. Lemon Cake Mix
3 eggs
1/3 c. crisco
1/2 c. sugar
1/2 t. baking powder
1/4 t. salt
2 t. grated lemon peel
1/4 c. lemon juice

Combine 1 egg, crisco, and cake mix until crumbly. Reserve 1 cup.

Pat remaining mixture lightly in ungreased 13x9x2 ban.

Bake at 350 for 15 minutes until light brown.

Beat remaining 2 eggs, sugar, baking powder, lemon peel and lemon juice with beater until light and foamy. Pour over crust. Sprinkle with reserved crumb mixture. Bake at 350 for 15 mins or until light brown. Sprinkle with powdered sugar.

Stuff I want from Bulk Food Store

unflavored gelatin
steel cut or old fashioned oats

Peanut Butter Cookies

2 cups peanut butter
2 cups sugar
2 eggs
1 tsp. vanilla

Combine peanut butter and sugar until creamy. Beat eggs & vanilla. Pour egg mixture into peanut butter mixture and mix well. Scoop a spoonful into your hand and roll into a ball. Place on baking sheet. Using a fork make an imprint into the ball, turn fork and press again. Bake at 375 degrees for 10 - 12 minutes. (Small scoop from Pampered Chef is just the right size for making these)

Baked Meatballs

2 lbs. ground beef or ground turkey
1/2 cup egg substitute or 2 eggs
1 tbsp. dried parsley
1 cup oatmeal, cracker meal, or oat bran
1 cup skim milk
1 tsp. salt (optional)
1/2 tsp. ground pepper
2 tsp. onion powder
1/4 tsp. nutmeg

Preheat oven to 425 degrees. Mix all ingredients. Shape in 1 1/2 inch balls. (Lg scoop from Pampered Chef works great). Arrange on two baking sheets that have been sprayed with non-stick coating. Bake for 12 minutes or until done.

Baked Corn

1 stick margarine (melted)
2 eggs
8 oz. sour cream
1 can whole-kernel corn (drained)
1 can creamed corn
1 box jiffy corn muffin mix

Mix all ingredients together & spread in a 9 x 13 baking dish sprayed with cooking spray. Bake at 400 degrees for 45 minutes.

Beef & Barley Soup

1 3/4 cups beef broth
1 cup water
1 tsp. dried parsley flakes
1 can diced tomatoes, undrained
1 1/2 cups cooked roast beef
1/2 cup diced celery
1/2 cup chopped onion
1/2 cup diced carrots
2 cups shredded cabbage
1 cup diced raw potatoes
1 can green beans, drained
3 tbsp. barley
1/4 tsp. pepper

Combine all ingredients into a crock pot, and mix well to combine. Cook on low for 8 to 10 hours. Stir well before serving.

Cauliflower Salad

1 head lettuce
1 head cauliflower
1 small onion, chopped
2/3 cup grated cheddar cheese
1 lb. bacon, cooked & crumbled

dressing: 1 1/2 cups miracle whip & 1/3 cup sugar mixed together

Layer ingredients as listed & spread the dressing over top. Refrigerate in a covered container. Can be assembled the night before and toss when ready to eat.

Noodles Marzetti from Grandma B.

1 lb. sausage
1 medium onion, chopped
3/4 cup green pepper
1 cup chopped celery
1 8 oz. can tomato sauce
1 8 oz. can tomatoes
2 tsp. worcestershire sauce
1 tbsp. packed brown sugar
8 oz. medium noodles, cooked

Brown sausage & onion, peppers & celery. Drain. Add tomato sauce & tomatoes, worcestershire sauce & brown sugar. Simmer 10 minutes. Add noodles. Heat through & serve.

Caramel Bars

Crust:
1 cup quick oats
1 cup packed brown sugar
1 cup flour
3/4 cup butter or stick margarine
1/2 tsp. baking powder
1/4 tsp. salt

Filling:
1 14 oz. pkg. caramels
1/3 cup milk
1 cup chocolate chips

Combine all crust ingredients. Sprinkle 1 1/2 cups of mixture into a greased 9 x 13 pan. Bake at 350 degrees for 10 minutes. In a double boiler, over boiling water, cook 14 oz. package of caramels with 1/3 cup milk until melted. Pour caramel mixture over crumb mixture & sprinkle with 1 cup chocolate chips. Sprinkle remaining crumb mixture over top. Bake for 10 more minutes. Let cool & refrigerate.

Pumpkin Bars

1 cup oil (mom uses applesauce, sometimes partial, sometimes all)
2 cups sugar
2 cups pumpkin
4 eggs
2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon

Mix well & pour in a greased & floured 12 x 17 jelly roll pan. Bake at 350 degrees for 20 - 25 mintues. Cool & frost. (To reduce fat & calories replacing half the oil with applesauce & reducing the sugar to 1 1/2 cups works well in this recipe.)

Frosting:
3 oz. cream cheese
2 tbsp. butter
1 tsp. vanilla
1 tsp. milk
1 3/4 cup confectioners sugar
Beat well & spread on cooled cake.

Grape Salad

8 oz. cream cheese
8 oz. sour cream
8 oz. cool whip
3/4 cup brown sugar
1 bunch red grapes (cut in half)
1 bunch green grapes (cut in half)
1 sm. pkg. slivered almonds

Mix well & refrigerate.

Blueberry Salad

2 boxes strawberry gelatin
2 cups boiling water
1 can blueberry pie filling
1 can crushed pineapple (plus juice)
1 8 oz. cream cheese
1/2 cup sugar
1 cup sour cream
1 tsp. vanilla
1/2 cup chopped walnuts

In a 9 x 13 pan, mix gelatin, water, blueberry pie filling & crushed pineapple with juice together. Chill until firm. Top with a mixture of the cream cheese, sour cream, sugar & vanilla. Sprinkle walnuts on top. (This is a good jello salad even without the topping.)

Salmon Dip

1 16 oz. can salmon
1 8 oz. cream cheese
1 tbsp. lemon juice
1 tsp. onion
1/4 tsp liquid smoke

Mix well. Serve with crackers.

Taco Dip

1 16 oz. refried beans
2 8 oz. cream cheese
1 8 oz. sour cream
1 pkt. taco seasoning mix
lettuce
tomato
grated cheddar cheese

Spread refried beans in the bottom of a 10 x 15 1/2 x 1 jelly roll pan. Mix cream cheese, sour cream & taco seasoning together until smooth. Spread on top of beans. Top with lettuce, tomato & cheese.

Broccoli Rice Casserole from Grandma W.

2 pk. chopped broccoli
1/2 cup chopped onion
2 cups cooked rice
2 cans of cream of mushroom soup
1/2 cup milk
1 1/2 cups grated cheddar cheese (divided)

Saute onion in a skillet sprayed with cooking spray; set aside. Steam broccoli until tender and place in a 9 x 13 pan sprayed with cooking spray, add onion. In a medium bowl mix rice, mushroom soup, milk & 3/4 cup cheddar cheese. Mix well. Pour over broccoli & onion; mix well. Sprinkle remaining 3/4 cup of cheddar cheese on top. Bake for 45 min. to an hour.

Parmesan Chicken

2 1/2 to 3 lb. chicken breasts
1/4 cup whole wheat flour
1/2 tsp. salt
1 tbsp. milk (optional)
1/4 cup melted margarine
1/2 cup parmesan cheese
1 tsp. paprika
dash of pepper
1 egg or substitute equivalent

Combine cheese, flour & seasonsings in plastic bag. Dip chicken in milk beaten with egg & coat with dry mixture. Put in baking dish & pour the margarine over the chicken. Bake in preheated 350 degree oven for 1 hour.

Pumpkin Banana Bread (from Marlee)

I had to bake the bread for 65 minutes in a 9X5. Many people commented that mini loaves and muffins seemed to turn out best, due to the larger loaf taking so long to bake (it may burn a little on the outside before the inside is done).


2 ripe bananas, mashed
2 eggs
1/3 cup yogurt
1 1/3 cups canned pumpkin puree
1/2 cup honey
1/2 cup white sugar
2 1/2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
3/4 cup raisins (optional)
1/2 cup walnuts (optional)

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease an 9x5 inch loaf pan.
2.In a large bowl, stir together the mashed banana, eggs, yogurt, pumpkin, honey and sugar. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the raisins and walnuts if desired. Pour batter into the prepared pan.
3.Bake at 350 degrees F (175 degrees C) for 45-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack to cool completely.

Butterscotch Pudding

1 c. packed dark brown sugar
4 tbsp. all purpose flour
2 eggs
1/8 tsp salt
2 c. milk
1 tsp vanilla extract

In a saucepan, combine the sugar, flour, eggs, salt, and milk. Cook over medium heat, stirring constantly, until mixture starts to bubble and thicken. Remove from heat. Blend in vanilla with hand beater. Pour into dessert cups and chill.

Strawberry Cookies

1 package strawberry cake mix
1 egg lightly beaten
1 carton frozen whipped topping thawed (8oz)
2 c. confectioners sugar

In a mixing bowl, combine the cake mix, egg, and whipped topping until well combined. Place confectioners sugar in a shallow dish.

Drop dough by tablespoonfuls into sugar; turn to coat. Place 2 in. apart on greased baking sheets. Bake at 350 for 10-12 minutes or until lightly browned around the edges. Remove to wire racks to cool.

Chocolate Peanut Butter Bites

2/3 c. sweetened condensed milk
1/3 c. creamy peanut butter
1/2 tsp. vanilla extract
1 c. biscuit/baking mix
1/3 c. semisweet chocolate chips

In a small bowl, beat the milk, peanut butter and vanilla until smooth. Add biscuit mix just until blended. Fold in chocolate chips.

Drop by rounded tablespoonfuls 2 in apart onto ungreased baking sheets. Bake at 375 for 10-12 minutes or until edges are slightly browned. Cool for 2 minutes before removing to wire racks.

Creamy Lemon Fudge

1 1/2 tsp plus 1/2 c. butter divided
1 package cook and serve lemon pudding mix
1/2 c. milk
3 3/4 c. confectioners sugar
1 tsp lemon extract

Line a 9 inch square pan with foil. Grease the foil with 1 1/2 tsp butter; set aside.

In a large heavy saucepan, combine the pudding mix, milk and remianing butter. Cook and stir over medium heat until thickened. Remove from the heat. Beat in confectioners sugar and extract. Pour into prepared pan; refrigerate until set.

Using foil, life fudge out of pan. Discard foil; cut fudge into 1 in. squares. Store in the refrigerator.

Chocolate Billionaires

1 package caramels
3 tbsp water
1 1/2 c. chopped pecans
1 c. crisp rice cereal
3 c. milk chocolate chips
1 1/2 tsp shortening

Line two baking sheets with waxed paper; grease the paper and set aside. In a large heavy saucepan, combine the caramels and water; cook and stir over low heat until smooth. Stir in pecans and cereal until coated. Drop by teaspoonfuls onto prepared pans. Refrigerate for 10 minutes or until firm.

Chocolat Pecan Kisses

1 egg white
1/3 c. sugar
1/2 c. minature semisweet chocolate ships
1/2 c. chopped pecans

Place egg white in a small bowl; let stand at room temperature for 30 minutes. Beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tbsp at a time, on high until stiff peaks form. Fold in the chocolate chips and pecans.

Drop by rounded teaspoonfuls 2 in apart onto parchment paper lined baking sheets. Bake at 250 for 40-45 minutes or until firm to the tough. Turn oven off and let cookies dry in the oven for 1 1/2 hours.

Carefully remove cookies from the parchment paper. Store in an airtight container.

Giant Pretzels

1 1/2 tsp active dry yeast
3/4 c. warm water
1 1/2 tsp sugar
3/4 tsp salt
1 1/2 c. all-purpose flour
2 tbsp butter
coarse salt

In a large bowl, dissolve yeast in warm water. Add sugar and salt. Stir in flour, 1/2 c. at a time, to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 5 mins (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled about 1 hour.

Punch dough down and divide into six portions. On a lightly floured surface, roll each portion into a 14 in rope; twist in a pretzel shape. Place on greased baking sheets. Brush with butter; sprinkle with coarse salt.

Bake at 425 for 15-20 minutes or until golden brown. Remove to wire racks. Serve warm.

Traditional Pita Bread

1 package active dry yeast
1 1/4 c. warm water
2 tsp salt
3 - 3 1/2 c. all purpose flour

In a large bowl, dissolve the yeast in warm water. Stir in salt and enough flour to for a soft dough. Turn onto a floured surface; knead untils mooth and elastic, about 6 to 8 minutes. Do not let rise.

Divide dough into six pieces; knead each for 1 minute. Roll each into a 5 in circle. Cover and let rise in a warm place until doubled, about 45 minutes.

Place upside down on greased baking sheets bake at 500 for 5 to 10 minutes. Remove from pans to wire racks.

Grilled Hash Browns

3 1/2 c. frozen cubed hash brown potatoes
1 sm. onion, chopped
1 tbsp beef bouillon granules
Dash seasoned salt
dash pepper
1 tbsp butter, melted

Place potatoes on a piece of heavy duty foil coated with cooking spray. Sprinkle with onion bouillon, seasoned salt and pepper, drizzle with butter.

Fold foil around potatoes and seal tightly. Grill, covered, over indirect medium heat for 15-20 minutes or until potatoes are tender, turning once.

Raspberry Butter

1/2 c. butter softened
1/3 c. fresh or frozen raspberries
2 tbsp confectioners sugar

In a small bowl combine all ingredients. Serve immediately. Refrigerate leftovers.

Sour Cream 'n' Chive potatoes

5 1/2 pounds potatoes, peeled and cubed
3 tbsp salt, divided
1 c. sour cream
1/2 c. milk
1/4 c. butter
1/4 c. chives
1 tsp pepper

Mash potatoes. Add remaining ingredients.

Spinach Sausage Soup

1 lb. bulk italian sausage
4 cans chicken broth
8 sm. red potatoes, quartered and thinly sliced
1 envelope italian salad dressing mix
2 cups fresh spinach or forzen chopped spinach

In large skillet, brown the sausage over medium heat until no longer pink. Meanwhile, in a Dutch Oven, combine the broth, potatoes, and salad dressing mix. Bring to a boil, cover and simmer for 10 minutes or until potatoes are tender.

Drain sausage. Add sausage and spinach to broth mixture; heat through.

Asian Shrimp Soup

3 1/2 c. water
1 package Oriental Raman Noodles
1 c. frozen cooked small shrimp
1/2 c. chopped green onions
1 medium carrot julienned
2 tbsp soy sauce

In large sauce pan bring water to boil. Set aside seasoning packet from noodles. Add the noodles to boiling water; cook and stir for 3 mins.

Add the shrimp, onions, carrot, soy sauce and contents of the seasoning packet. Cook 3-4 minutes longer or until heated through.

Hot Dog Bean Soup

3 hot dogs halved lengthwise and cut into 1/4 inch pieces
1 tsp canola oil
1 can kidney beans
1 can condensed bean and bacon soup
1 1/4 c. water
1 tsp dried minced onion
1/4 tsp pepper

Cook hot dogs in oil (I would just spray the pan and not use oil) for 3 - 4 mins. In a 2 qt microwavable bowl, combine remaining ingredients. Microwave on high for 2-3 minutes until heated through. Stir in hot dogs.

Kim's Cook This List

Things I want to make...

• Bagels - http://annies-eats.com/2009/06/11/cinnamon-raisin-bagels/


• Palmiers - http://allrecipes.com/Recipe/Palmiers/Detail.aspx


• Granola Bars - http://smittenkitchen.com/2009/09/granola-bars/


• Watermelon Lemonade - http://smittenkitchen.com/2009/07/watermelon-lemonade/


• Cheese Straws - http://smittenkitchen.com/2009/06/cheese-straws/


• Marshmellows - http://smittenkitchen.com/2009/06/springy-fluffy-marshmallows/


• Pita Bread


• Flour Tortillas

Meat Balls

3/4 lb. ground beef
1 egg
1/4 c. oatmeal
1 t. corn starch
1/2 t. salt
1/4 t. pepper
1/4 t. ginger
1/8 t. nutmeg
1/4 c. milk
1 onion chopped

Mix - form into balls and roll in flour. Brown well. Add a little water. Add Carrots and green beans. Simmer until done.

Spaghetti Sauce

1 lb. ground beef
1 28 oz can tomatoes cut up
2 6 oz can tomato paste
1 6 oz sliced mushrooms
1 cup chopped onion
1/4 c. chopped green pepper
1/2 c. burgandy
1/2 c. pimento stuffed green onions
3 bay leaves
2 garlic cloves
1 1/2 t. worceshehire sauce
1 t. sugar
1 t. salt
1/2 t. chili powder
1/8 t. pepper
1/3 c. water
2 T cold water
2 T cornstarch

Dried Cherry and Pecan Oatmeal

3 c. water
3 c. milk
2 c. whole oats
1/2 c. dried cherries coarsely chopped
1/2 t. salt
5 T brown sugar
1 T butter
1/4 t. cinnamon
1/4 t. vanilla extract
2 T. chopped pecans toasted

Bring first 5 ingredients to a boil - reduce heat and simmer stirring occasionally 30 min. or until thickened. Remove from heat. Stir in 4 T. brown sugar and next 3 ingredients. Spoon 1 cup in each bowl. Sprinkle with pecans and remaining T brown sugar.

Cornbread

1 c. cornmeal
1/3 c. all purpose flour
1 t. baking soda
1 t. salt
1 t. baking powder
1 egg beaten
1 c. buttermilk

Combine dry ingredients; add egg and buttermilk. Pour in greased 8 or 9 inch iron skillet. Bake 400 for 20 minutes.

Chicken Hawaii

2 packages chicken breasts - boned and sliced and cubed - 6 or 8 pieces
4 T soy sauce
2 T white wine
1 t sugar

1/4 c. butter
1/8 t. ginger
1/8 t. minced garlic
1 can (10 3/4 oz) chicken broth
5 carrots sliced

1 green pepper sliced
1 can water chestnuts sliced and drained
1 can (13 1/2 oz. pineapple tidbits
6 green onions, sliced
1 T brown sugar
2 T cornstarch
2 T cold water

Marinade chicken in soy sauce, wine, and sugar for 20 mins. Melt butter; add ginger and garlic. Fry chicken until very brown. Add remaining marinade, chicken broth and carrots. Cook over low heat until carrots are tender. Add green pepper - chestnuts, pineapple tidbits, and green onion. Cook another half hour. Mix brown sugar - cornstarch and water. Add to chicken mixture. Stirring constantly until thickened.

Lemon Chicken Nuggets

1 c. milk
1/4 c. lemon juice
1/2 t. salt
1/2 t. paprika
1/4 t. pepper
4 chicken breast halves cut in 1 inch pieces
1 cup flour
vegetable oil
honey or barbecue sauce

Combine milk, lemon juice, salt, paprika, pepper in mixing bowl. Marinate chicken pieces in milk for 8 hours. Remove and dredge in flour.

Heat 1 1/2 inches of oil in large skillet. Fry 1 minute on each side until golden brown. Drain on paper towels.

Golden Oven Fried Chicken

1 c. bread crumbles
1/4 c. parmesan cheese
1/4 c. chopped almonds
2 T parsley
1 5. salt
1/8 t. pepper
combine alone

In a baking pan, melt 1/2 c. butter - 1 clove garlic.

3 chicken breasts.

Dip chicken breast in garlic butter - then in crumb mixture then put batch in baking pan.

Bake at 375 1 hr.

Pasta with Tomatoes and Beans

4 oz rotini
1T olive oil
1 small onion - sliced lengthwise
1 (14.5 oz) can diced tomatoes
1 (7 1/2 oz) can garbanzo beans - drained and rinsed
1/2 t sugar
1/4 t Italian seasoning
1/4 t salt
1/8 t pepper
1/4 c. Parmesan cheese

1. Cook rotini in large pot of salted boiling water according to package directions. Drain.

2. Heat oil in large nonstick skillet over medium high heat until hot. Add onion; cook 3 min or until lightly brown. Add all remaining ingredients except cheese. Reduce heat to low. Cover and simmer 5 minute or until flavors have blended.

Toss with rotini - sprinkle with cheese.

Carrots

4 cups carrots
3/4 c. green onions
2 T. honey
1/4 t. salt
1/8 butter

Cook carrots, 7-9 mins. Add onions - cook 2 min. Drain. Stir in butter, honey, and salt.

(Add Cauliflower too)

Veggi's in Foil

1 potato cut up
1/2 c. sliced carrots
1/4 c. green pepper
1/2 c. onions
1 T parmesan cheese
1/4 T. salt
1/8 t. pepper
1/4 t. garlic
2 T butter

Wrap in foil and bake 350 one hour.

Make Ahead Mashed Potatoes

9 medium potatoes - pared
4 T butter
1 1/2 cup sour cream
1 1/2 t. salt
1/4 t. pepper
1/4 c. bread crumbs
1 T melted butter

Cook potatoes in boiling water until tender - drain.

Combine potatoes, sour cream butter - salt and pepper in electric mixing bowl. Blend on low speed until blended. Blend at high speed until fluffy.

Pile in buttered 2 qt casserole. Cover and refridgerate over night.

Bake covered at 325 for one hour.

Mix bread crumbs with 1 T melted butter. Sprinkle over potatoes. Bake uncovered 30 minutes.

Golden Mashed Potatoes

4 garlic cloves
2 T olive oil
6 cups water
2 lbs potatoes - peeled and cubed
1 lb sweet potatoes
1 t salt
3/4 c. buttermilk
1/4 cup butter
3/4 t salt
1/2 t pepper

Cook garlic in hot oil in a dutch oven stirring occasionally over medium heat - 3 minutes. Add 6 cups water and next 3 ingredients; bring to boil. Reduce heat - cover and cook. 20 minutes or until tender. Drain potatoes and return to dutch oven. Cook, stirring constantly over medium heat 30 seconds. Remove from heat. Add buttermilk and remaining ingredients; mash with a large fork to desire consistence. Serve immediately.

Honey Glazed Carrots

4 cups carrotts - peeled and sliced to 1/4" inch
3/4 cup butter
1/4 cup honey
1 T brown sugar
2 T parsley
1/4 t. salt
1/4 t. ginger

Cook carrots until barely tender - drain.

Melt butter and add remaining ingredients. Add to carrots. Simmer 10 minutes.

Family Oatmeal

1 1/2 cups Old Fashioned Oatmeal
3 cups water
3/4 tsp. salt
2 small boxes raisins

Put the above in a double broiler and cook on low about 1 1/2 hours.