Sunday, July 20, 2008
Friday, July 18, 2008
1. Fruits and veggies. Do you prefer them peeled or not?
Depends on the fuit or veggie. Usually I leave them unpeeled.
2. What’s your favorite fresh fruit or vegetable smell?
3. What’s the worst food smell you’ve ever smelled?
4. Share the recipe for the dish that you love to smell cooking in your oven
Applesauce Spice Cupcakes
I began making these moist cupcakes in grade school and still bake them.
1/3 cup butter, softened
3/4 cup sugar
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup applesauce
Cream cheese frosting
In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with applesauce.
Fill greased of paper-line muffin cups two-thirds full. Bake at 350° for 25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack. Frost cooled cupcakes. Yield: 1 dozen.
Sunday, July 13, 2008
OREO ICE CREAM BARS
1 pkg. Oreo cookies
1/2 c. soft butter
1/2 gal. vanilla ice cream
1 sm. can salted peanuts
1 (12 oz.) can evaporated milk
2/3 c. chocolate chips
2 c. powdered sugar
1/2 c. butter
Press crushed Oreos and butter mixture into bottom of 13x9 inch pan. Spread soft vanilla ice cream over Oreos. Sprinkle peanuts on top. Combine topping ingredients. Bring to a boil. Reduce and simmer 10 minutes. Cool. Pour over peanuts and freeze.
On this one you cheat by buying the ice cream, but it is soooo good!!
Thursday, July 10, 2008
Mix the cans of soup with the rice at the bottom of the Crockpot. You may substitute the type of soup you use in any combination (for example: 2 cans cream of chicken soup and one can celery soup).
Add the diced celery, onion, and garlic and stir. Submerge the chicken in the soup.
Turn heat to high for 10 minutes, then reduce to medium and cook for 4-5 hours.
Sunday, July 06, 2008
1/4 cup butter
1 cup sugar
1 egg, separated
1 cup milk
1/2 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 pint blueberries
Beat the butter and sugar until creamy. Add the beaten egg yolk. Add the milk, alternately with the sifted flour and baking powder. Stir in the vanilla.
Last of all, gently fold in the whites beaten to a stiff froth.
Bake in a greased and floured loaf pan in a preheated 375°F oven until cake tests done.
Remove cake from pan by running a knife along edges. Spread a little butter over the top of the cake while it is still warm, and sprinkle with granulated sugar.
Friday, June 27, 2008
#1. Name one cookbook, cooking website or food blog that you frequently use.
I have a cookbook I've used for years and it's still my favorite. You can order it by clicking on the picture.
738-page book ...still only #14.00... They have different ones but the yellow one is the first and the best!
#2. Do you watch any cooking shows on tv? Which ones?
I like Paula Deen, and of course Top Chef and Next Food Network Star.
#3. Are you in a cooking rut? Name a food or dish that you’d like to find a recipe for.
Hubby and I were just talking about this. We are so tired of eating the same old thing week after week. Would love to try many new dishes, not one in particular.
#4. Share a recipe created by somebody else that you haven’t tried but would like to.
Hootin Annie's ORANGE SHERBET SMOOTHIE
2 cups Tampico™ Citrus Fruit Punch
3 Large scoops of non-fat Orange Sherbet
Juice of one large orange
[1 tsp of grated orange rind -optional]
2 cups ice [more may be added to thickness desired]
Blend ingredients until slushy. Serve immediately.
Yield: 2-3 servings
7 to 9 fresh yellow squash
1 can of cream of chicken soup
1/2 pt. of sour cream
1 chopped onion
1 (8 oz.) bag of Pepperidge Corn bread stuffing
1/4 lb. of butter (or butter) melted
Cook first four ingredients together on top of stove for 10 to 15 minutes, until tender. Mix Pepperidge stuffing and butter together. In a 3 quart casserole, layer corn bread mix and squash mix until both are used up. Bake at 350 degrees for 35 to 45 minutes.
I usually make two of these....cook one and freeze the other.
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