2 Giant Cans Princella Yams
1 C Sugar
1/2 tsp salt
2 eggs beaten
1/2 stick melted butter
1/2 c milk
1/2 tsp vanilla
Combine all together in casserole dish cover with topping. Bake @ 350 for 35-40 min.
Topping:
1 C packed brown sugar
1/3 C. Flour
1 C walnut or pecans
1/3 stick melted butter
Friday, December 5, 2014
Tuesday, December 22, 2009
Sugar Cookies
Cookie
3 C Flour
1 tsp baking soda
1/2 tsp salt
1/2 c butter
1 c. sugar
1 egg
1 tsp vanilla
1/2 c sour cream
cream together butter and sugar then add egg and vanilla mix then sour cream. mix flour mixture. Roll out bake on 425 for 6 min.
Frosting
3 c. powder sugar
1 c. butter
1 tsp vanilla
1-2 TBS heavy whipping cream
pinch of salt
Sugar butter on low speed. until well blended then med best 3 min. add vanilla and cream 1 min. med speed and a little more cream and sugar to finish it off.
3 C Flour
1 tsp baking soda
1/2 tsp salt
1/2 c butter
1 c. sugar
1 egg
1 tsp vanilla
1/2 c sour cream
cream together butter and sugar then add egg and vanilla mix then sour cream. mix flour mixture. Roll out bake on 425 for 6 min.
Frosting
3 c. powder sugar
1 c. butter
1 tsp vanilla
1-2 TBS heavy whipping cream
pinch of salt
Sugar butter on low speed. until well blended then med best 3 min. add vanilla and cream 1 min. med speed and a little more cream and sugar to finish it off.
Sunday, December 20, 2009
Gina's Lasagna
2lb. ground beef
2 cloves garlic, minced
2 Tbsp. oregano
2 Tbsp. basil
2 Tbsp. parsley flakes
2 tsp. salt
2 large can diced tomatoes
2 6-oz. cans tomato paste
36oz large curd cottage cheese
3/4 tsp. pepper
3/4 C. Parmesan cheese, grated
3 eggs, beaten
3 Tbsp. Parsley flakes
1 pkg. lasagna noodles
3/4 lb. cheddar cheese
3/4 lb. mozarella cheese
In an electric frying pan, brown ground beef; drain grease. Add garlic, oregano, basil, and 2 Tbsp. parsley flakes; cook another 2-3 minutes. Add salt, tomatoes, and tomato paste. Simmer until thick, about 2 hours; it's important to simmer until really thick, or the lasagna will be watery. In a separate bowl, combine cottage cheese, pepper, Parmesan cheese, eggs, and 3 Tbsp. parsley flakes. set aside. Cook the lasagna noodles in boiling water until tender, but still a little firm. Drain well. Slice or grate the cheddar and mozarella cheeses. To assemble, spray an 11 x 15 pan with a nonstick cooking spray. Place half the noodles in the pan. Cover with half the cottage cheese mixture. Cover with half the cheeses mixture. Cover with half the cheeses. Spread half the meat mixture over the cheese. Repeat the layers, ending with the meat mixture. Bake at 375 for 30-40 minutes, until bubbling. Makes 10-12 servings.
2 cloves garlic, minced
2 Tbsp. oregano
2 Tbsp. basil
2 Tbsp. parsley flakes
2 tsp. salt
2 large can diced tomatoes
2 6-oz. cans tomato paste
36oz large curd cottage cheese
3/4 tsp. pepper
3/4 C. Parmesan cheese, grated
3 eggs, beaten
3 Tbsp. Parsley flakes
1 pkg. lasagna noodles
3/4 lb. cheddar cheese
3/4 lb. mozarella cheese
In an electric frying pan, brown ground beef; drain grease. Add garlic, oregano, basil, and 2 Tbsp. parsley flakes; cook another 2-3 minutes. Add salt, tomatoes, and tomato paste. Simmer until thick, about 2 hours; it's important to simmer until really thick, or the lasagna will be watery. In a separate bowl, combine cottage cheese, pepper, Parmesan cheese, eggs, and 3 Tbsp. parsley flakes. set aside. Cook the lasagna noodles in boiling water until tender, but still a little firm. Drain well. Slice or grate the cheddar and mozarella cheeses. To assemble, spray an 11 x 15 pan with a nonstick cooking spray. Place half the noodles in the pan. Cover with half the cottage cheese mixture. Cover with half the cheeses mixture. Cover with half the cheeses. Spread half the meat mixture over the cheese. Repeat the layers, ending with the meat mixture. Bake at 375 for 30-40 minutes, until bubbling. Makes 10-12 servings.
Thursday, November 19, 2009
Monday, October 26, 2009
Bread Recipe
4 c. milk—scalded
1 c. sugar
1 cube butter or margarine
2 t. salt
2 T. yeast
2 eggs
½ c. warm water
10 ½ - 11 c. flour (just white or do ½ white/ ½ wheat combination)
In a medium saucepan, scald milk with cube of butter over medium heat (bubbles form around edges of pan). Pour into mixing bowl, let cool slightly. While milk is scalding, put yeast and warm water into bowl and loosely cover, let rise approximately 5-10 minutes. In mixing bowl (with milk/butter mixture) add sugar, salt, eggs, yeast mixture and 2-3 cups flour. Mix (with dough hooks) until combined, then add rest of flour 1-2 cups at a time. If using wheat flour, I also usually add 2 T. of dough enhancer at the time I’m adding the flour. When dough begins pulling away from the edges of bowl, let machine knead the dough for about 5 minutes. Transfer dough to large bowl with 1-2 T olive oil in bottom. Cover, let rise 1- 1-½ hours. Form into loaves/rolls and let rise again (sometimes I help speed things along by letting them raise in the oven-- put bowl of steaming water into warm oven, turn oven off, put loaves of bread in and close door). After rising, let cook about 20 minutes in 350 degree oven. Spray tops of bread with “Pam” let cool slightly before taking loaves out of pan. When cooled, take out and try not to let family eat all at once. Enjoy!
1 c. sugar
1 cube butter or margarine
2 t. salt
2 T. yeast
2 eggs
½ c. warm water
10 ½ - 11 c. flour (just white or do ½ white/ ½ wheat combination)
In a medium saucepan, scald milk with cube of butter over medium heat (bubbles form around edges of pan). Pour into mixing bowl, let cool slightly. While milk is scalding, put yeast and warm water into bowl and loosely cover, let rise approximately 5-10 minutes. In mixing bowl (with milk/butter mixture) add sugar, salt, eggs, yeast mixture and 2-3 cups flour. Mix (with dough hooks) until combined, then add rest of flour 1-2 cups at a time. If using wheat flour, I also usually add 2 T. of dough enhancer at the time I’m adding the flour. When dough begins pulling away from the edges of bowl, let machine knead the dough for about 5 minutes. Transfer dough to large bowl with 1-2 T olive oil in bottom. Cover, let rise 1- 1-½ hours. Form into loaves/rolls and let rise again (sometimes I help speed things along by letting them raise in the oven-- put bowl of steaming water into warm oven, turn oven off, put loaves of bread in and close door). After rising, let cook about 20 minutes in 350 degree oven. Spray tops of bread with “Pam” let cool slightly before taking loaves out of pan. When cooled, take out and try not to let family eat all at once. Enjoy!
Cowboy Caviar
1 can black beans, drained and rinsed
1 can corn, drained
2/3 c green onion chopped
2 c tomatoes, chopped
1 pepper red or green chopped
2 TBS vingar
1 1/2 tabasco sauce
2 tsp olive oil
1 clove garlic, minced
Mix all together and serve with chips or as a salad (I added zuchini and yellow squash chopped)
1 can corn, drained
2/3 c green onion chopped
2 c tomatoes, chopped
1 pepper red or green chopped
2 TBS vingar
1 1/2 tabasco sauce
2 tsp olive oil
1 clove garlic, minced
Mix all together and serve with chips or as a salad (I added zuchini and yellow squash chopped)
Honey Lime Chicken
4 boneless skinless chicken breeat halves
1 1/2 t garlic salt
1 T oil
1 20-oz can pineapple rings
1/4 c honey
3 T lime juice
2 T soy sauce
2 t cornstarch
Cut chicken in strips and sprinke with garlic salt. Brown in oil. Drain pineapple. Add 1/4 cup pineapple juice to skillet. Cover and simmer 6-8 min. Remove chicken. Add honey, lime juice, soy sauce, cornstarch and remainder of pineapple juice. Bring to boil. Cook and stir until thick and clear, about 1 minute. Remove from heat. Allow to cool.
1 1/2 t garlic salt
1 T oil
1 20-oz can pineapple rings
1/4 c honey
3 T lime juice
2 T soy sauce
2 t cornstarch
Cut chicken in strips and sprinke with garlic salt. Brown in oil. Drain pineapple. Add 1/4 cup pineapple juice to skillet. Cover and simmer 6-8 min. Remove chicken. Add honey, lime juice, soy sauce, cornstarch and remainder of pineapple juice. Bring to boil. Cook and stir until thick and clear, about 1 minute. Remove from heat. Allow to cool.
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