Baked Beans
by: Lorie Hines
Serves 8-10
Preheat oven: 325
Cook Time: 2-3 hours
1 lg can pork and beans
3/4 cups br. sugar
3/4 cups molasses
1 sm. diced green pepper
1 sm diced onion
1 tbsp mustard
1/4 cup bacon drippings
1 sm. can tomato paste
salt and pepper to taste
1. Mix all together in a pre-sprayed casserole dish
2. Bake until thick and bubbly brown (watch that it doesn't boil over...if it looks like it's going to, turn oven down a bit)
Monday, December 10, 2007
Christmas Chex Mix
Christmas Chex Mix
by: Mary Hyatt
preheat oven: 250
bake: 2 hours
Great for Parties
Large can of peanuts
12 oz Mini Shredded Wheat Cereal
10.5 oz Cheerios
Large box of Crispex
5.5 oz of Pretzel Sticks
2 cups veg. oil
2-4 tbsp Worcestershire sauce
1-2 tbsp garlic salt
1. Mix all the dry ingredients
2. Then mix oil, worchester sauce and garlic salt in a dish and poor over and stir mixture
3. Place in oven
4. Stir every 15-30 minutes until done
by: Mary Hyatt
preheat oven: 250
bake: 2 hours
Great for Parties
Large can of peanuts
12 oz Mini Shredded Wheat Cereal
10.5 oz Cheerios
Large box of Crispex
5.5 oz of Pretzel Sticks
2 cups veg. oil
2-4 tbsp Worcestershire sauce
1-2 tbsp garlic salt
1. Mix all the dry ingredients
2. Then mix oil, worchester sauce and garlic salt in a dish and poor over and stir mixture
3. Place in oven
4. Stir every 15-30 minutes until done
Christmas Scent
Christmas Scent
by: Mary Hyatt
3 cups water
15 whole cloves
4 cinnamon sticks
1 tsp nutmeg
1 tsp vanilla
Simmer in pot or crock pot on low to let aroma fill your home
***DO NOT CONSUME***
by: Mary Hyatt
3 cups water
15 whole cloves
4 cinnamon sticks
1 tsp nutmeg
1 tsp vanilla
Simmer in pot or crock pot on low to let aroma fill your home
***DO NOT CONSUME***
French Toast Casserole
French Toast Casserole
by: Sharyn Adams
Serves: 10-12
Preheat Oven: 350
Fridge Time: 8 hours or overnight
Cook Time: 45-50 minutes, let stand 5 minutes
1 loaf (10 oz) french bread, cut into 1-inch cubes (10 cups)
8 eggs
3 cups milk
4 tsps sugar
1 tsp vanilla
3/4 tsp salt (optional)
TOPPING:
2 tbsp butter, cubed
3 tbsp sugar
2 tsps ground cinnamon
Maple syrup, optional
1. Place bread cubed in a greased 13in x 9 in baking dish.
2. In mixing bowl, beat eggs, milk, sugar, vanilla, and salt (if desired).
3. Pour over bread.
4. Cover and refrigerate for 8 hours or overnight
5. Remove from refrigerator 30 minutes before baking.
6. Dot with butter.
7. Combine sugar and cinnamon; sprinkle over the top
8. Cover and bake for 45-50 minutes or until knife inserted near center comes our clean
9. Let stand for 5 minutes
10. Serve with syrup (if desired)
Nutrition:
One serving (prepared with egg substitute equivalent to 8 eggs, fat free milk, and reduced-fat margarine and without syrup and salt)
Calories: 147
Sodium: 271 mg
Cholesterol: 2 mg
Carbohydrates: 19 g
Protein: 9 g
Fat: 3 g
Fiber: 1 g
Diabetic Exchanges: 1 starch, 1 lean meat
by: Sharyn Adams
Serves: 10-12
Preheat Oven: 350
Fridge Time: 8 hours or overnight
Cook Time: 45-50 minutes, let stand 5 minutes
1 loaf (10 oz) french bread, cut into 1-inch cubes (10 cups)
8 eggs
3 cups milk
4 tsps sugar
1 tsp vanilla
3/4 tsp salt (optional)
TOPPING:
2 tbsp butter, cubed
3 tbsp sugar
2 tsps ground cinnamon
Maple syrup, optional
1. Place bread cubed in a greased 13in x 9 in baking dish.
2. In mixing bowl, beat eggs, milk, sugar, vanilla, and salt (if desired).
3. Pour over bread.
4. Cover and refrigerate for 8 hours or overnight
5. Remove from refrigerator 30 minutes before baking.
6. Dot with butter.
7. Combine sugar and cinnamon; sprinkle over the top
8. Cover and bake for 45-50 minutes or until knife inserted near center comes our clean
9. Let stand for 5 minutes
10. Serve with syrup (if desired)
Nutrition:
One serving (prepared with egg substitute equivalent to 8 eggs, fat free milk, and reduced-fat margarine and without syrup and salt)
Calories: 147
Sodium: 271 mg
Cholesterol: 2 mg
Carbohydrates: 19 g
Protein: 9 g
Fat: 3 g
Fiber: 1 g
Diabetic Exchanges: 1 starch, 1 lean meat
Homemade Chicken Noodle Soup (crockpot)
Homemade Chicken Noodle Soup
by: Stephanie
Serves: 5-6
Cook Time: 6-8 hours in the crockpot...up to you how long you want it to simmer
**you can make this on the stove (cooking time cuts down to about 2 hours total), but flavor is richer in crockpot**
**I cook with all organic products
5-7 stalks of celery...including the celery leaves (chopped)
1 sm onion (cut in half)
6-8 carrots (chopped)
2 boneless skinless chicken breasts (frozen or thawed)
8 cups chicken broth
2-3 cups of favorite pasta (I like to use orzo pasta)
Seasonings (all to taste)
1-2 tbsp thyme
1-2 tbsp celery seed
1-2 tbsp black pepper
1-2 tsp dill
1-2 tsp basil (dried or fresh)
1-2 tsp parsley
1-2 tsp bay leaves
1-2 tsp onion flakes
1-2 tsp salt (or celery salt if you have it)
1. Combine broth, and onion halves in crockpot
2. Add chicken (if frozen, just add about an hour to your cooking time)
3. Cook on High for about 4-5 hours
4. Pull chicken out and shred on cutting board, disposing of any fat or veins
5. Add chicken back to crockpot, along with celery, carrots, and seasonings
6. Cook for about 1.5 more hours on high.....until the carrots are cooked through (the longer you cook the soup, the more flavor the chicken and veggies will take on)
7. While the veggies are cooking, cook the pasta...when pasta is almost done strain the pasta under cold water and add to soup. (it will keep cooking once added to soup)...if you're planning on freezing the soup, don't add the pasta to the soup, just add it to the bowls and pour soup on top
8. Let cook about 5-7 more minutes before serving
by: Stephanie
Serves: 5-6
Cook Time: 6-8 hours in the crockpot...up to you how long you want it to simmer
**you can make this on the stove (cooking time cuts down to about 2 hours total), but flavor is richer in crockpot**
**I cook with all organic products
5-7 stalks of celery...including the celery leaves (chopped)
1 sm onion (cut in half)
6-8 carrots (chopped)
2 boneless skinless chicken breasts (frozen or thawed)
8 cups chicken broth
2-3 cups of favorite pasta (I like to use orzo pasta)
Seasonings (all to taste)
1-2 tbsp thyme
1-2 tbsp celery seed
1-2 tbsp black pepper
1-2 tsp dill
1-2 tsp basil (dried or fresh)
1-2 tsp parsley
1-2 tsp bay leaves
1-2 tsp onion flakes
1-2 tsp salt (or celery salt if you have it)
1. Combine broth, and onion halves in crockpot
2. Add chicken (if frozen, just add about an hour to your cooking time)
3. Cook on High for about 4-5 hours
4. Pull chicken out and shred on cutting board, disposing of any fat or veins
5. Add chicken back to crockpot, along with celery, carrots, and seasonings
6. Cook for about 1.5 more hours on high.....until the carrots are cooked through (the longer you cook the soup, the more flavor the chicken and veggies will take on)
7. While the veggies are cooking, cook the pasta...when pasta is almost done strain the pasta under cold water and add to soup. (it will keep cooking once added to soup)...if you're planning on freezing the soup, don't add the pasta to the soup, just add it to the bowls and pour soup on top
8. Let cook about 5-7 more minutes before serving
Chicken and Black Bean Bake
Chicken and Black Bean Bake
By: Stephanie
Preheat Oven: 375
Serves: 4-6
Cook Time: 12-13 minutes
1 pkg reduced fat crescent rolls
1 can black beans (drained)
1 lg can of all white shredded chicken breast, drained (or 2 cups shredded cooked chicken)
1-1.5 cups shredded cheese (whatever your favorite is...I use mild cheddar for this dish)
1/4 cup fresh chopped chives
1 tsp melted butter
1. In a bowl, combine beans, chicken, 1/2 to 3/4 cup cheese, and chives
2. Roll out Crescent Rolls onto a cookie sheet (keep in a rectangle, don't separate)
3. Spoon mixture into middle of rectangle
4. Fold one side of rectangle up and then the other
5. Smoosh crescent dough together with fingers, so that the mixture stays contained within crescents
6. Brush the top with melted butter and sprinkle cheese (to liking) on top
7. Bake in oven (uncovered) for about 12-13 minutes...until golden brown
***To double, just lay crescent rolls next to each other to make a BIG rectangle and just slightly overlap sides and smoosh together to create a bigger version of the original, and then just double everything else normally
By: Stephanie
Preheat Oven: 375
Serves: 4-6
Cook Time: 12-13 minutes
1 pkg reduced fat crescent rolls
1 can black beans (drained)
1 lg can of all white shredded chicken breast, drained (or 2 cups shredded cooked chicken)
1-1.5 cups shredded cheese (whatever your favorite is...I use mild cheddar for this dish)
1/4 cup fresh chopped chives
1 tsp melted butter
1. In a bowl, combine beans, chicken, 1/2 to 3/4 cup cheese, and chives
2. Roll out Crescent Rolls onto a cookie sheet (keep in a rectangle, don't separate)
3. Spoon mixture into middle of rectangle
4. Fold one side of rectangle up and then the other
5. Smoosh crescent dough together with fingers, so that the mixture stays contained within crescents
6. Brush the top with melted butter and sprinkle cheese (to liking) on top
7. Bake in oven (uncovered) for about 12-13 minutes...until golden brown
***To double, just lay crescent rolls next to each other to make a BIG rectangle and just slightly overlap sides and smoosh together to create a bigger version of the original, and then just double everything else normally
Candy Cane Cookies
Candy Cane Cookies
by: Dana Walter
Preheat oven: 375
Makes: 3-4 dozen
Cook Time: 9 minutes
1/2 cup butter
1/2 cup shortening
1 cup confectioners sugar
1 egg
1.5 tsp almond extract
1 tsp vanilla
2.5 cups flour
1 tsp salt
1/2 tsp red rood coloring
1/2 cup granulated sugar
1. Mix together butter, shortening, confectioners sugar, egg, and flavorings.
2. Blend in flour and salt.
3. Divide dough in half
4. Blend red food coloring in one half
5. Shape 1 tsp dough from each half into 4 inch ropes. (for smooth even ropes, roll back and forth on lightly floured board)
6. Place ropes side by side and press together lightly & twist
7. Complete cookies one at a time
8. Place on ungreased cookie sheet (curve top to form candy cane)
9. Bake 9 minutes
10. Immediately sprinkle with a lot of sugar once pulled out of oven
by: Dana Walter
Preheat oven: 375
Makes: 3-4 dozen
Cook Time: 9 minutes
1/2 cup butter
1/2 cup shortening
1 cup confectioners sugar
1 egg
1.5 tsp almond extract
1 tsp vanilla
2.5 cups flour
1 tsp salt
1/2 tsp red rood coloring
1/2 cup granulated sugar
1. Mix together butter, shortening, confectioners sugar, egg, and flavorings.
2. Blend in flour and salt.
3. Divide dough in half
4. Blend red food coloring in one half
5. Shape 1 tsp dough from each half into 4 inch ropes. (for smooth even ropes, roll back and forth on lightly floured board)
6. Place ropes side by side and press together lightly & twist
7. Complete cookies one at a time
8. Place on ungreased cookie sheet (curve top to form candy cane)
9. Bake 9 minutes
10. Immediately sprinkle with a lot of sugar once pulled out of oven
Christmas Cookies
Christmas Cookies
by: Stephanie
Preheat oven: 350
Cook Time: 8-12 minutes, but dough does need time to chill in fridge before handling
1 cup butter
1 tsp vanilla
2 tsp cream of tartar
1.5 cups sugar
1 tsp baking soda
3 eggs
3.5 cups flour
1/2 tsp salt
1. Blend butter and vanilla
2. Mix in Sugar and eggs
3. Then add the rest of the ingredients and blend until dough forms
4. Chill for 1-2 hours
5. Roll out dough 1/2 inch thick
6. Use cookie cutters to create festive cookies
7. Bake for 8-12 minutes....until lightly golden
8. Cool completely and then decorate
by: Stephanie
Preheat oven: 350
Cook Time: 8-12 minutes, but dough does need time to chill in fridge before handling
1 cup butter
1 tsp vanilla
2 tsp cream of tartar
1.5 cups sugar
1 tsp baking soda
3 eggs
3.5 cups flour
1/2 tsp salt
1. Blend butter and vanilla
2. Mix in Sugar and eggs
3. Then add the rest of the ingredients and blend until dough forms
4. Chill for 1-2 hours
5. Roll out dough 1/2 inch thick
6. Use cookie cutters to create festive cookies
7. Bake for 8-12 minutes....until lightly golden
8. Cool completely and then decorate
Mexican Wedding Cakes
Mexican Wedding Cakes
by: Sarah Frenzel
Preheat oven: 350
Makes: 2-3 dozen
Cook Time: 20 minutes
1 cup butter
1 3/4 cups flour
1/2 cup finely chopped pecans
1/2 tsp vanilla
1/2 cup powdered sugar
1. Cream butter and sugar, work in vanilla, flour and nuts.
2. Shape into 1 inch balls
3. Bake 20 minutes
4. Let cool no longer than 1 minute and roll each ball in powdered sugar
(you can also put choc. kisses in the center if you want)
by: Sarah Frenzel
Preheat oven: 350
Makes: 2-3 dozen
Cook Time: 20 minutes
1 cup butter
1 3/4 cups flour
1/2 cup finely chopped pecans
1/2 tsp vanilla
1/2 cup powdered sugar
1. Cream butter and sugar, work in vanilla, flour and nuts.
2. Shape into 1 inch balls
3. Bake 20 minutes
4. Let cool no longer than 1 minute and roll each ball in powdered sugar
(you can also put choc. kisses in the center if you want)
Subscribe to:
Posts (Atom)
Posts
