1 c. sugar
1 c. brown sugar
1 c. butter
2 tsp. vanilla
2 eggs
2 1/2 c. flour
3/4 c. cocoa
1 tsp. baking soda
48 Rolo Caramels, unwrapped
Combine sugars and butter. Beat until fluffy. Add vanilla and eggs.
Combine four, cocoa, and soda. Add to sugar mixture and blend well.
Refrigerate 30 minutes.
With floured hands, shape 1 T. dough around 1 caramel candy. Cover the candy completely.
Bake at 375* for 7-10 minutes. Cool 2 minutes on cookie sheet, and 15 more before eating.
Submitted By Kera
Sunday, October 24, 2010
Texas Banana Bars
1 cube butter or margarine
1 ½ cups sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
¼ teaspoon salt
1 ¼ cups mashed ripe banana apx 3
Mix butter and sugar, add eggs, sour cream and vanilla.
Next add dry ingredients. Then beat in bananas for 3-4 minutes
Bake at 350 degrees for 18-25 minutes on a greased cookie sheet
Frosting:
½ large cream cheese
½ cube of butter or margarine
1 teaspoon vanilla
2 cups powered sugar
Submitted By: Emily
1 ½ cups sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
¼ teaspoon salt
1 ¼ cups mashed ripe banana apx 3
Mix butter and sugar, add eggs, sour cream and vanilla.
Next add dry ingredients. Then beat in bananas for 3-4 minutes
Bake at 350 degrees for 18-25 minutes on a greased cookie sheet
Frosting:
½ large cream cheese
½ cube of butter or margarine
1 teaspoon vanilla
2 cups powered sugar
Submitted By: Emily
Chocolate Zucchini Bunt Cake
3 cups shredded zucchini
3/4 cup cocoa
1 2/3 cup flour
2 cups sugar
1 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 eggs
1/2 cup vegetable oil
1 tsp. vanilla
Preheat oven to 350. Coat a 9 inch bunt pan with cooking spray.
Shred the zucchini and set aside.
In a large bowl combine the dry ingredients.
In a small bowl combine the eggs, oil, and vanilla. Add the egg mixture to the dry ingredients and beat vigorously by hand until well blended. Mixture will be very stiff.
Stir in shredded zucchini until well blended. Pour batter into prepared pan and bake for 50-55 minutes. Cool in pan on a wire rack for 20 minutes. Remove from pan and cool completely. When cool, sprinkle with powdered sugar, or drizzle with melted chocolate.
Submitted by Becky
3/4 cup cocoa
1 2/3 cup flour
2 cups sugar
1 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 eggs
1/2 cup vegetable oil
1 tsp. vanilla
Preheat oven to 350. Coat a 9 inch bunt pan with cooking spray.
Shred the zucchini and set aside.
In a large bowl combine the dry ingredients.
In a small bowl combine the eggs, oil, and vanilla. Add the egg mixture to the dry ingredients and beat vigorously by hand until well blended. Mixture will be very stiff.
Stir in shredded zucchini until well blended. Pour batter into prepared pan and bake for 50-55 minutes. Cool in pan on a wire rack for 20 minutes. Remove from pan and cool completely. When cool, sprinkle with powdered sugar, or drizzle with melted chocolate.
Submitted by Becky
Friday, September 10, 2010
Hamburger Soup
3 diced potatoes
1 1/2 to 2 c. diced carrots
4 c. water
2 boullion cubes
onion to taste
salt & pepper to taste
Cook until vegetables are tender
Add 1 lb of browned hamburger
Submitted by Amy
1 1/2 to 2 c. diced carrots
4 c. water
2 boullion cubes
onion to taste
salt & pepper to taste
Cook until vegetables are tender
Add 1 lb of browned hamburger
Submitted by Amy
Creamy White Chili
1 lb. boneless/skinless chicken
2 cans chicken broth
2 cans Great Northern Beans, rinsed & drained
1 can chopped green chilies
1½ tsp. garlic powder
1 tsp. ground cumin
½ tsp. pepper
¼ tsp. cayenne pepper*
1 c. sour cream
Place ingredients in crock-pot, cook low/med. for 5-6 hours. Before serving shred chicken, add sour cream. Garnish with pico, avocado, tortilla chips, or shredded tortillas.
*This is a bit on the spicy side if you like it more mild use less cayenne pepper or none at all
Submitted by Eve
2 cans chicken broth
2 cans Great Northern Beans, rinsed & drained
1 can chopped green chilies
1½ tsp. garlic powder
1 tsp. ground cumin
½ tsp. pepper
¼ tsp. cayenne pepper*
1 c. sour cream
Place ingredients in crock-pot, cook low/med. for 5-6 hours. Before serving shred chicken, add sour cream. Garnish with pico, avocado, tortilla chips, or shredded tortillas.
*This is a bit on the spicy side if you like it more mild use less cayenne pepper or none at all
Submitted by Eve
Creamy Tomato Soup
1 med onion chopped
2 Tbsp Butter
2 cans (14 1/2 oz each)diced tomatoes, undrained
2 cans (10 3/4 oz each) condensed tomato soup, undiluted
1 1/2 c. milk
1 tap sugar
1/2 to 1 tsp dried basil
1/2 to 1 tsp paprika
1/8 to 1/4 tsp garlic powder
1 pkg (8 oz) cream cheese, cubed
in a sauce pan, saute onion in butter until tender. Stir in tomatoes, soup, milk, sugar and seasonings. bring to a boil. reduce heat; cover and simmer for 10 min. stir in cream cheese until melted. serve immediately. Yield:8 servings (about 2 quarts)
Submitted by Kera
2 Tbsp Butter
2 cans (14 1/2 oz each)diced tomatoes, undrained
2 cans (10 3/4 oz each) condensed tomato soup, undiluted
1 1/2 c. milk
1 tap sugar
1/2 to 1 tsp dried basil
1/2 to 1 tsp paprika
1/8 to 1/4 tsp garlic powder
1 pkg (8 oz) cream cheese, cubed
in a sauce pan, saute onion in butter until tender. Stir in tomatoes, soup, milk, sugar and seasonings. bring to a boil. reduce heat; cover and simmer for 10 min. stir in cream cheese until melted. serve immediately. Yield:8 servings (about 2 quarts)
Submitted by Kera
Broccoli wild rice soup
1 package (6 oz)chicken and wild rice mix
5 c. water
1 package (10 oz) frozen broccoli, thawed
1 mad carrot, shredded2 tsp dried minced onion
1 can (10 3/4 oz)cream of chicken soup undiluted
1 package (8oz) cream cheese, cubed
1/4 c. slivered almonds (optional)
In a large sauce pan, combine rice contents of seasoning packet and water; bring to a boil. reduce heat;cover and simmer for 10 min. stirring once. Stir in the broccoli, carrot and onion. cover and simmer for 5 min. Stir in soup and cream cheese. cook and stir until cheese is melted. stir in almonds if desired. Yield: 8 servings or about 2 quarts.
Submitted by Kera
5 c. water
1 package (10 oz) frozen broccoli, thawed
1 mad carrot, shredded2 tsp dried minced onion
1 can (10 3/4 oz)cream of chicken soup undiluted
1 package (8oz) cream cheese, cubed
1/4 c. slivered almonds (optional)
In a large sauce pan, combine rice contents of seasoning packet and water; bring to a boil. reduce heat;cover and simmer for 10 min. stirring once. Stir in the broccoli, carrot and onion. cover and simmer for 5 min. Stir in soup and cream cheese. cook and stir until cheese is melted. stir in almonds if desired. Yield: 8 servings or about 2 quarts.
Submitted by Kera
Corn Chowder
6 c. chicken broth
1 onion diced
2 cloves garlic minced
4 small to medium potatoes diced
2 medium carrots grated
2 stalks celery diced (or you can use the center part of the celery that has all the leaves yum!)
1/2 lb bacon cooked and broken into pieces
4 cans cream corn
4 cans whole kernel corn drained(you can also use 1 bag frozen instead of whole)
4 tbsp flour (for rue, see instructions)
2 cans evaporated milk
in a large pot, Cook onion, garlic,potatoes, carrots and celery in broth until potatoes are tender. once veggies are done pull out about 3/4 c. of the broth and set aside for later. Add bacon and corn and bring back to a boil. Mix 4 Tbsp flour with the broth you set aside earlier to make the rue. Add rue to the boiling soup and stir well for a few minutes to make sure you don't get lumps. Right before serving add the evaporated milk and stir well.
*when using a crock pot I first cook the vegetables in the broth then add them to the crock pot and add the corn and bacon into the crock pot. I do the rue about 30 min before serving because if you do it too early it will lump at the bottom and not be creamy. I add the milk about the same time I turn the crock pot off.
Submitted by Katherine
1 onion diced
2 cloves garlic minced
4 small to medium potatoes diced
2 medium carrots grated
2 stalks celery diced (or you can use the center part of the celery that has all the leaves yum!)
1/2 lb bacon cooked and broken into pieces
4 cans cream corn
4 cans whole kernel corn drained(you can also use 1 bag frozen instead of whole)
4 tbsp flour (for rue, see instructions)
2 cans evaporated milk
in a large pot, Cook onion, garlic,potatoes, carrots and celery in broth until potatoes are tender. once veggies are done pull out about 3/4 c. of the broth and set aside for later. Add bacon and corn and bring back to a boil. Mix 4 Tbsp flour with the broth you set aside earlier to make the rue. Add rue to the boiling soup and stir well for a few minutes to make sure you don't get lumps. Right before serving add the evaporated milk and stir well.
*when using a crock pot I first cook the vegetables in the broth then add them to the crock pot and add the corn and bacon into the crock pot. I do the rue about 30 min before serving because if you do it too early it will lump at the bottom and not be creamy. I add the milk about the same time I turn the crock pot off.
Submitted by Katherine
Creamy Zucchini and Carrot Soup
1 cup chopped onion
1/4 cup butter
4 1/2 cups sliced fresh carrots
2 small zucchini, sliced
1 large potato, peeled and cubed
2 cans (14 oz each) chicken broth
1 tsp ground ginger
2 cups heavy cream
1 tsp crushed dried rosemary
1/2 tsp salt
1/8 tsp pepper
In a dutch oven, sauté onion in butter until tender. Add carrots, zucchini, potato, broth and ginger. Cover and cook 30 minutes, or until vegetables are tender. Cool 15 minutes. Transfer to a blender or food processor in small batches; cover and process until smooth. Return to the pan; stir in cream, rosemary, salt and pepper. Cook over low heat until heated through (do not boil). Makes 10 servings
Submitted by Becky
1/4 cup butter
4 1/2 cups sliced fresh carrots
2 small zucchini, sliced
1 large potato, peeled and cubed
2 cans (14 oz each) chicken broth
1 tsp ground ginger
2 cups heavy cream
1 tsp crushed dried rosemary
1/2 tsp salt
1/8 tsp pepper
In a dutch oven, sauté onion in butter until tender. Add carrots, zucchini, potato, broth and ginger. Cover and cook 30 minutes, or until vegetables are tender. Cool 15 minutes. Transfer to a blender or food processor in small batches; cover and process until smooth. Return to the pan; stir in cream, rosemary, salt and pepper. Cook over low heat until heated through (do not boil). Makes 10 servings
Submitted by Becky
Wednesday, July 7, 2010
Fast and easy fruit salad
2 (20oz) can chunk pineapple
2 (11oz) can mandarin oranges
2-3 gala apples depending on size. cut into bite size or smaller pieces
1-2 bananas sliced
strawberries if desired
1 small box pudding (coconut cream, vanilla or lemon)
Drain the juice from the pineapple and reserve. Drain the oranges. Put pineapple, oranges and apples in a medium bowl. Add pudding mix. If too thick, add a little pineapple juice—but you don’t want it runny. Just before serving, add the bananas and strawberries. (Some people like to mix them throughout the salad, but I prefer to decorate the top with them so the bananas don’t get mushy and the salad doesn’t turn pink—it’s just personal preference). If you have time, refrigerate the canned fruit and apples for awhile before preparing, if not, just make it anyway—it’s still delicious and refreshing!
Submitted by: Alicia J
2 (11oz) can mandarin oranges
2-3 gala apples depending on size. cut into bite size or smaller pieces
1-2 bananas sliced
strawberries if desired
1 small box pudding (coconut cream, vanilla or lemon)
Drain the juice from the pineapple and reserve. Drain the oranges. Put pineapple, oranges and apples in a medium bowl. Add pudding mix. If too thick, add a little pineapple juice—but you don’t want it runny. Just before serving, add the bananas and strawberries. (Some people like to mix them throughout the salad, but I prefer to decorate the top with them so the bananas don’t get mushy and the salad doesn’t turn pink—it’s just personal preference). If you have time, refrigerate the canned fruit and apples for awhile before preparing, if not, just make it anyway—it’s still delicious and refreshing!
Submitted by: Alicia J
Monday, May 24, 2010
Jello Variation
When making Jello, instead of putting in the cold water, use vanilla or plain yogurt instead. Then put into individual cups. Place into the refrigerator or freezer long enough for them to set, then let the children enjoy.
Magical Potion
Vanilla Ice Cream
½ c. water
1 pkg. Kool aid
½ c. sugar
1 liter Sprite
Mix water and sugar, and Kool Aid, then add Sprite. Place one scoop of vanilla ice cream into a cup. Pour some of the liquid mixture on top.
½ c. water
1 pkg. Kool aid
½ c. sugar
1 liter Sprite
Mix water and sugar, and Kool Aid, then add Sprite. Place one scoop of vanilla ice cream into a cup. Pour some of the liquid mixture on top.
Ice Cream or Yogurt Sandwiches
Spread a layer of frozen yogurt over graham crackers (or use ice cream) and put into the freezer until snack time. Or use chocolate graham crackers and Cool Whip. Then wrap in Saran Wrap or put in freezer bags. Or you can use regular yogurt in mini ice cream cones and eat or freeze and eat. To freeze, poke a hole in egg cartons and stand cones in them.
Sun Baked Smores
Have children place one graham cracker sheet in a foil pie plate, sprinkle with chocolate chips, and miniature marshmallows. Cover the pie plate with tin foil, and label for each child. Place outside in a sunny hot place, check after 10 minutes. They are done when the sun has melted the chocolate and marshmallow. They are yummy!
Ziploc Bag Ice Cream
Mix in a small Ziploc bag:
2 Tbsp sugar
1 c. Half –n- Half cream
½ tsp vanilla
Seal and then put in a large Ziploc bag that is half full of ice with ¼ c. rock salt mixed in. Shake the bag for 5 – 10 min. or until ice cream is frozen.
Submitted by April
2 Tbsp sugar
1 c. Half –n- Half cream
½ tsp vanilla
Seal and then put in a large Ziploc bag that is half full of ice with ¼ c. rock salt mixed in. Shake the bag for 5 – 10 min. or until ice cream is frozen.
Submitted by April
Peanut Butter Playdough
1 c. peanut butter
1 c. honey
1 c. powdered milk
1 c. oatmeal
¾ to 1 c. flour
Mix well, let kids make creations with clean hands, then eat their creation.
Submitted by Eve
1 c. honey
1 c. powdered milk
1 c. oatmeal
¾ to 1 c. flour
Mix well, let kids make creations with clean hands, then eat their creation.
Submitted by Eve
Kids Chow Mein Noodle Bird Nests
INGREDIENTS
2 cups semisweet chocolate chips
1 cup peanut butter
2 cups chow mein noodles
Peanuts (or jelly beans)
DIRECTIONS
Line a baking sheet with waxed paper.
Place chocolate chips and peanut butter in a microwave-safe container. Heat on 50% power for 1 minute. Stir, and repeat, until chocolate chips are melted.
Stir in chow mein noodles until fully coated.
Drop by tablespoon full onto prepared baking sheet, forming a nest shape with your fingers.
Place a few peanuts in the center of each nest for eggs. Can also do jelly beans.
Submitted by Jolene
2 cups semisweet chocolate chips
1 cup peanut butter
2 cups chow mein noodles
Peanuts (or jelly beans)
DIRECTIONS
Line a baking sheet with waxed paper.
Place chocolate chips and peanut butter in a microwave-safe container. Heat on 50% power for 1 minute. Stir, and repeat, until chocolate chips are melted.
Stir in chow mein noodles until fully coated.
Drop by tablespoon full onto prepared baking sheet, forming a nest shape with your fingers.
Place a few peanuts in the center of each nest for eggs. Can also do jelly beans.
Submitted by Jolene
Kids Ice Cream Cone Cupcakes
INGREDIENTS
1 box favorite cake mix
1/2 cup cold water
2 eggs
3 tablespoons water
1 teaspoon vanilla
1 tablespoon cooking oil
24 flat-bottomed ice cream cones
DIRECTIONS
Preheat oven to 350° F.
Combine cake mix and 1/2 cup cold water. Beat 1 minute. Beat in eggs, water, vanilla and oil. Mix well.
Place ice cream cones in muffin tins or on cookie sheet and fill each 1/2 full with batter.
Bake 15 minutes or until cake springs back to the touch.
Frost and decorate when cooled.
Makes 24
Submitted by Jolene
1 box favorite cake mix
1/2 cup cold water
2 eggs
3 tablespoons water
1 teaspoon vanilla
1 tablespoon cooking oil
24 flat-bottomed ice cream cones
DIRECTIONS
Preheat oven to 350° F.
Combine cake mix and 1/2 cup cold water. Beat 1 minute. Beat in eggs, water, vanilla and oil. Mix well.
Place ice cream cones in muffin tins or on cookie sheet and fill each 1/2 full with batter.
Bake 15 minutes or until cake springs back to the touch.
Frost and decorate when cooled.
Makes 24
Submitted by Jolene
Kids ‘Fossil’ Lollipops
INGREDIENTS
12 lollipop sticks
Gummie Candy (worms, fish, dinosaurs, bears, bugs, whatever you can find)
2 cups sugar
3/4 cup light corn syrup
3/4 cup water
Flavoring oil or extract – use about 1/4 tsp oil - up to 2 tsp extract
Yellow food coloring
DIRECTIONS
Arrange 6 sticks on each of two cookie sheets—so they won't be too close to each other.
Put 1-2 gummy candies at the top of the stick.
Stir sugar, corn syrup and water in a pan over med-high heat until sugar dissolves.
Now WITHOUT stirring boil this until a candy thermometer reads 300*-310* F. IMMEDIATELY remove from heat. Wait until boiling stops. Now add your extract or oil and a drop of food coloring.
Working very quickly spoon 2 - 3 Tablespoons of syrup over the candies and top of the sticks. You can also use molds if you have them. Don't worry if the candy melts a little it will get firmer again as the syrup cools.
Yields 12 fossil lollipops
Submitted by Jolene
12 lollipop sticks
Gummie Candy (worms, fish, dinosaurs, bears, bugs, whatever you can find)
2 cups sugar
3/4 cup light corn syrup
3/4 cup water
Flavoring oil or extract – use about 1/4 tsp oil - up to 2 tsp extract
Yellow food coloring
DIRECTIONS
Arrange 6 sticks on each of two cookie sheets—so they won't be too close to each other.
Put 1-2 gummy candies at the top of the stick.
Stir sugar, corn syrup and water in a pan over med-high heat until sugar dissolves.
Now WITHOUT stirring boil this until a candy thermometer reads 300*-310* F. IMMEDIATELY remove from heat. Wait until boiling stops. Now add your extract or oil and a drop of food coloring.
Working very quickly spoon 2 - 3 Tablespoons of syrup over the candies and top of the sticks. You can also use molds if you have them. Don't worry if the candy melts a little it will get firmer again as the syrup cools.
Yields 12 fossil lollipops
Submitted by Jolene
Kids ‘Worms in Dirt’ Pudding Cups
INGREDIENTS
1 16-ounce package Oreo type cookies
2 cups cold milk
1 package small Jello Chocolate Instant Pudding
1 tub (8 oz.) Cool Whip Whipped Topping, thawed slightly
8 Individual serving cups
Gummy worms
DIRECTIONS
CRUSH cookies in zip plastic bag with rolling pin.
POUR cold milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Let stand 5 minutes. (Can also shake in a quart jar for 2 minutes then let stand for 5 minutes).
STIR whipped topping and 1/2 of the crushed cookies into pudding.
PLACE about 1 tablespoon crushed cookies into each cup. Fill cups about 3/4 full with pudding mixture. Top with remaining crushed cookies.
REFRIGERATE until ready to serve. Garnish with gummy worms just before serving.
Yields about 8 servings
Submitted by Jolene
1 16-ounce package Oreo type cookies
2 cups cold milk
1 package small Jello Chocolate Instant Pudding
1 tub (8 oz.) Cool Whip Whipped Topping, thawed slightly
8 Individual serving cups
Gummy worms
DIRECTIONS
CRUSH cookies in zip plastic bag with rolling pin.
POUR cold milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Let stand 5 minutes. (Can also shake in a quart jar for 2 minutes then let stand for 5 minutes).
STIR whipped topping and 1/2 of the crushed cookies into pudding.
PLACE about 1 tablespoon crushed cookies into each cup. Fill cups about 3/4 full with pudding mixture. Top with remaining crushed cookies.
REFRIGERATE until ready to serve. Garnish with gummy worms just before serving.
Yields about 8 servings
Submitted by Jolene
Kids Kettle Corn
INGREDIENTS
1/4 cup vegetable oil
1/2 cup popcorn kernels
1/2 cup confectioners' sugar
2 tablespoons granulated sugar
Salt, to taste
DIRECTIONS
Heat oil in a large pot over medium-high heat until hot, but not smoking.
Add popcorn kernels, and cover.
When kernels begin to pop, lift cover carefully, and sprinkle with confectioners' sugar.
Cook, shaking pot frequently, until the popping slows; sprinkle with granulated sugar.
Continue to shake pot until popping has almost stopped (be careful not to burn).
sprinkle with salt
Yields about 4 cups
Submitted by Jolene
1/4 cup vegetable oil
1/2 cup popcorn kernels
1/2 cup confectioners' sugar
2 tablespoons granulated sugar
Salt, to taste
DIRECTIONS
Heat oil in a large pot over medium-high heat until hot, but not smoking.
Add popcorn kernels, and cover.
When kernels begin to pop, lift cover carefully, and sprinkle with confectioners' sugar.
Cook, shaking pot frequently, until the popping slows; sprinkle with granulated sugar.
Continue to shake pot until popping has almost stopped (be careful not to burn).
sprinkle with salt
Yields about 4 cups
Submitted by Jolene
Kids Cinnamon Sugar Baked Tostadas
INGREDIENTS
2 (10-inch) whole-wheat flour tortillas (can use regular flour tortillas too)
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
1 1/2 teaspoons butter, room temperature
DIRECTIONS
Heat broiler, with rack 4 inches from heat.
Place tortillas on a baking sheet.
In a small bowl, combine sugar and cinnamon.
Spread butter on one side of each tortilla; sprinkle with cinnamon sugar.
Broil until sugar is golden brown and has melted, 1 to 2 minutes.
(Tortillas will puff under broiler and become flat again once taken out.) Cut each tortilla into wedges.
Serves 2
Submitted by Jolene
2 (10-inch) whole-wheat flour tortillas (can use regular flour tortillas too)
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
1 1/2 teaspoons butter, room temperature
DIRECTIONS
Heat broiler, with rack 4 inches from heat.
Place tortillas on a baking sheet.
In a small bowl, combine sugar and cinnamon.
Spread butter on one side of each tortilla; sprinkle with cinnamon sugar.
Broil until sugar is golden brown and has melted, 1 to 2 minutes.
(Tortillas will puff under broiler and become flat again once taken out.) Cut each tortilla into wedges.
Serves 2
Submitted by Jolene
Kids Magic Marshmallow Crescent Puffs
INGREDIENTS
1/4 cup sugar
1 teaspoon cinnamon
16 marshmallows
1/4 cup margarine
2 cans crescent dinner rolls
powdered sugar icing
1/4 cup chopped nuts
DIRECTIONS
Combine sugar and cinnamon.
Dip marshmallows in melted margarine, roll in sugar and cinnamon mixture.
Wrap a crescent roll triangle around each completely covered marshmallow and squeezing edges of dough tightly to seal.
Dip in margarine; place in muffin pan.
Bake at 375 degrees for 10 to 15 minutes or until golden brown. Immediately remove.
Drizzle with icing. Sprinkle with nuts.
Submitted by Jolene
1/4 cup sugar
1 teaspoon cinnamon
16 marshmallows
1/4 cup margarine
2 cans crescent dinner rolls
powdered sugar icing
1/4 cup chopped nuts
DIRECTIONS
Combine sugar and cinnamon.
Dip marshmallows in melted margarine, roll in sugar and cinnamon mixture.
Wrap a crescent roll triangle around each completely covered marshmallow and squeezing edges of dough tightly to seal.
Dip in margarine; place in muffin pan.
Bake at 375 degrees for 10 to 15 minutes or until golden brown. Immediately remove.
Drizzle with icing. Sprinkle with nuts.
Submitted by Jolene
Kids Cheesy Bread Pull Aparts
INGREDIENTS
1 lb loaf Rhodes frozen bread dough (or, you can make your own bread dough)
4 oz American cheese
2 Tablespoons butter or margarine, melted
DIRECTIONS
Cut the cheese into 32 pieces.
Cover the frozen bread dough, let it thaw at room temperature.
When the bread has risen and has doubled in volume, divide the dough into 32 pieces.
Wrap the dough around a cube of cheese and press the edges together to seal.
Dip the dough balls in the melted butter and arrange them in an oiled loaf pan.
Cover and allow to rise again.
When doubled in size, bake at 375degrees for 30 minutes, or until the top is browned
Submitted by Jolene
1 lb loaf Rhodes frozen bread dough (or, you can make your own bread dough)
4 oz American cheese
2 Tablespoons butter or margarine, melted
DIRECTIONS
Cut the cheese into 32 pieces.
Cover the frozen bread dough, let it thaw at room temperature.
When the bread has risen and has doubled in volume, divide the dough into 32 pieces.
Wrap the dough around a cube of cheese and press the edges together to seal.
Dip the dough balls in the melted butter and arrange them in an oiled loaf pan.
Cover and allow to rise again.
When doubled in size, bake at 375degrees for 30 minutes, or until the top is browned
Submitted by Jolene
Kids Individual Monkey Bread
INGREDIENTS
16 to 20 whole pecans
1/2 cup chopped pecans
1/2 cup butter
1 cup firmly packed light brown sugar
2 tablespoons water
2 cans (10 oz each) refrigerator biscuit dough
DIRECTIONS
Grease 8 custard cups.
Place 2 -- 3 whole pecans in each cup & sprinkle half of the chopped pecans over hem.
In a saucepan melt the butter. Add the sugar, water, and the remaining chopped nuts.
Cut the biscuits in half and roll into balls.
Place 3 in each cup, then drizzle with sauce.
Add 2 balls and drizzle with the remaining sauce.
Bake in a 350 degree F oven for 15 minutes.
Yields 8 servings
Submitted by Jolene
16 to 20 whole pecans
1/2 cup chopped pecans
1/2 cup butter
1 cup firmly packed light brown sugar
2 tablespoons water
2 cans (10 oz each) refrigerator biscuit dough
DIRECTIONS
Grease 8 custard cups.
Place 2 -- 3 whole pecans in each cup & sprinkle half of the chopped pecans over hem.
In a saucepan melt the butter. Add the sugar, water, and the remaining chopped nuts.
Cut the biscuits in half and roll into balls.
Place 3 in each cup, then drizzle with sauce.
Add 2 balls and drizzle with the remaining sauce.
Bake in a 350 degree F oven for 15 minutes.
Yields 8 servings
Submitted by Jolene
Kids Banana Dippers
INGREDIENTS
2-3 Bananas, peeled and cut in chunks
Colored sugars and sprinkles
Cinnamon sugar
Peanut butter
Chopped nuts
Coconut
Crushed cookies (great way to use cookie crumbs)
8 oz Chocolate chips
DIRECTIONS
1. Peel the bananas and slice into several pieces.
2. Place the chocolate chips in a microwave safe bowl and cook on high until melted - about 1 minute, stirring every 30 seconds until smooth.
3. Dip the banana slices in the chocolate, then roll them in other ingredients as desired
Serve immediately.
VARIATIONS
1. Use strawberries and follow same procedure as for bananas.
2. Use pretzel rods and follow same procedure as for bananas.
Submitted by Jolene
2-3 Bananas, peeled and cut in chunks
Colored sugars and sprinkles
Cinnamon sugar
Peanut butter
Chopped nuts
Coconut
Crushed cookies (great way to use cookie crumbs)
8 oz Chocolate chips
DIRECTIONS
1. Peel the bananas and slice into several pieces.
2. Place the chocolate chips in a microwave safe bowl and cook on high until melted - about 1 minute, stirring every 30 seconds until smooth.
3. Dip the banana slices in the chocolate, then roll them in other ingredients as desired
Serve immediately.
VARIATIONS
1. Use strawberries and follow same procedure as for bananas.
2. Use pretzel rods and follow same procedure as for bananas.
Submitted by Jolene
Kids Easy Mini Pizzas
INGREDIENTS
1 can refrigerated buttermilk biscuit dough (10 biscuits)
10 tablespoons pizza sauce (1 tablespoon per pizza)
15 tablespoons shredded mozzarella cheese (1-1/2 tablespoons per pizza)
Pepperoni slices
Sausage, cooked and crumbled
Dices ham
Sliced olives
Chopped onion
Chopped green pepper
Pineapple tidbits
DIRECTIONS
Preheat oven to 350 degrees.
Roll out or pat out each individual biscuit into a 6-inch circle .
Place on a cookie sheet.
Top each dough circle with 1 tablespoon of pizza sauce.
Top with desired toppings and sprinkle on 1-1/2 tablespoon cheese.
Bake 10 to 15 minutes, or until the toppings are heated through and the cheese is melted and golden brown.
Serve immediately.
Makes 10 mini pizzas.
Submitted by Jolene
1 can refrigerated buttermilk biscuit dough (10 biscuits)
10 tablespoons pizza sauce (1 tablespoon per pizza)
15 tablespoons shredded mozzarella cheese (1-1/2 tablespoons per pizza)
Pepperoni slices
Sausage, cooked and crumbled
Dices ham
Sliced olives
Chopped onion
Chopped green pepper
Pineapple tidbits
DIRECTIONS
Preheat oven to 350 degrees.
Roll out or pat out each individual biscuit into a 6-inch circle .
Place on a cookie sheet.
Top each dough circle with 1 tablespoon of pizza sauce.
Top with desired toppings and sprinkle on 1-1/2 tablespoon cheese.
Bake 10 to 15 minutes, or until the toppings are heated through and the cheese is melted and golden brown.
Serve immediately.
Makes 10 mini pizzas.
Submitted by Jolene
Kids Easy Toasty Apple Pies
INGREDIENTS
6 slices cinnamon-raisin bread (we use plain bread too, sprinkled with sugar cinnamon)
1 can (21 oz.) apple pie filling
6 slices cheddar cheese
DIRECTIONS
Preheat your broiler.
Toast and butter bread.
Place the slices of toasted bread on a baking sheet.
Top each slice with apple pie filling and a cheese slice.
Broil 2 to 3 minutes, or until the filling is heated through and the cheese is melted.
Serve immediately.
Makes 6 slices
VARIATIONS
1. You can also make these a grilled apple & cheese sandwich by using 12 slices of bread and ‘sandwiching’ the ingredients between two bread slices. Then, butter outsides of bread, and grill on a griddle or fry until golden brown on each side.
2. You can also use a panini press instead of a griddle to make the grilled sandwiches.
3. Use cherry filling instead of apple filling, and use cream cheese instead of cheddar.
Submitted by Jolene
6 slices cinnamon-raisin bread (we use plain bread too, sprinkled with sugar cinnamon)
1 can (21 oz.) apple pie filling
6 slices cheddar cheese
DIRECTIONS
Preheat your broiler.
Toast and butter bread.
Place the slices of toasted bread on a baking sheet.
Top each slice with apple pie filling and a cheese slice.
Broil 2 to 3 minutes, or until the filling is heated through and the cheese is melted.
Serve immediately.
Makes 6 slices
VARIATIONS
1. You can also make these a grilled apple & cheese sandwich by using 12 slices of bread and ‘sandwiching’ the ingredients between two bread slices. Then, butter outsides of bread, and grill on a griddle or fry until golden brown on each side.
2. You can also use a panini press instead of a griddle to make the grilled sandwiches.
3. Use cherry filling instead of apple filling, and use cream cheese instead of cheddar.
Submitted by Jolene
Polynesian Chicken cooked in a Dutch Oven
Servings:6
3 each Boneless Chicken Breast, cubed
1/4 teaspoon ginger, ground
1 teaspoon garlic, ground
1/2 each green pepper, chopped
2 tablespoons vegetable oil
1 can coconut milk
2/3 cup sugar
1 can pineapple chunks in juice drained
2 tablespoons soy sauce, split
1 tablespoon tapioca starch
Cook cubed chicken and next 3 ingredients in the vegetable oil til done, adding 1/2 of the soy sauce while cooking. Drain the pineapple chunks reserving the liquid. Mix the coconut milk, sugar (more or less sugar can be added to taste), pineapple chunks, about 2 tbsp of pineapple liquid (to taste), remaining soy sauce and tapioca starch (or other thickening agent). Pour over cooked chicken and cook til thickened.
Serve over Chow mien noodles, fried spaghetti noodles or rice.
sliced water chestnuts (1 can)
1/2 red bell pepper
course salt
Lard
I've cooked this 4 times on my stove in my Dutch Oven and it was awesome. I always cook the chicken in the vegetable oil until roasted brown. It tastes better that way.
Coconut pineapple chicken
Per Serving (excluding unknown items): 250 Calories; 14g Fat (48.5% calories from fat); 2g Protein; 32g Carbohydrate; 1g Dietary Fiber; O mg Cholesterol; 350 mg Sodium. Exchanges: 0 Grain(Starch; 0 Vegetable; 1/2 Fruit; 3 Fat; 1 1/2 Other Carbohydrates.
Enjoy!
Morgan and Susan
3 each Boneless Chicken Breast, cubed
1/4 teaspoon ginger, ground
1 teaspoon garlic, ground
1/2 each green pepper, chopped
2 tablespoons vegetable oil
1 can coconut milk
2/3 cup sugar
1 can pineapple chunks in juice drained
2 tablespoons soy sauce, split
1 tablespoon tapioca starch
Cook cubed chicken and next 3 ingredients in the vegetable oil til done, adding 1/2 of the soy sauce while cooking. Drain the pineapple chunks reserving the liquid. Mix the coconut milk, sugar (more or less sugar can be added to taste), pineapple chunks, about 2 tbsp of pineapple liquid (to taste), remaining soy sauce and tapioca starch (or other thickening agent). Pour over cooked chicken and cook til thickened.
Serve over Chow mien noodles, fried spaghetti noodles or rice.
sliced water chestnuts (1 can)
1/2 red bell pepper
course salt
Lard
I've cooked this 4 times on my stove in my Dutch Oven and it was awesome. I always cook the chicken in the vegetable oil until roasted brown. It tastes better that way.
Coconut pineapple chicken
Per Serving (excluding unknown items): 250 Calories; 14g Fat (48.5% calories from fat); 2g Protein; 32g Carbohydrate; 1g Dietary Fiber; O mg Cholesterol; 350 mg Sodium. Exchanges: 0 Grain(Starch; 0 Vegetable; 1/2 Fruit; 3 Fat; 1 1/2 Other Carbohydrates.
Enjoy!
Morgan and Susan
Wednesday, March 3, 2010
Poppy seed cake
4 eggs
1/2 c. water
1 c. sour cream
1 small package french vanilla instant pudding
1 yellow cake mix
1/2 c. melted butter
1/4 c. poppy seeds
mix together for 4to 5 min
coat a bundt pan with cooking spray, sprinkle with cinnamon and sugar
Bake at 375* for 40-45 min.
Submitted by Amy
1/2 c. water
1 c. sour cream
1 small package french vanilla instant pudding
1 yellow cake mix
1/2 c. melted butter
1/4 c. poppy seeds
mix together for 4to 5 min
coat a bundt pan with cooking spray, sprinkle with cinnamon and sugar
Bake at 375* for 40-45 min.
Submitted by Amy
Wednesday, February 3, 2010
Caramel
1c. Butter
16 oz pkg brown sugar (2 ½ c.)
1 can sweetened condensed milk
1c. corn syrup
pinch of salt
1 ½ tsp vanilla (after cooked and removed from heat)
Boil everything except vanilla to firm ball stage. Remove from heat then add vanilla.Pour into a buttered 13x9 pan cool.
Submitted by Katherine
16 oz pkg brown sugar (2 ½ c.)
1 can sweetened condensed milk
1c. corn syrup
pinch of salt
1 ½ tsp vanilla (after cooked and removed from heat)
Boil everything except vanilla to firm ball stage. Remove from heat then add vanilla.Pour into a buttered 13x9 pan cool.
Submitted by Katherine
Caramel popcorn
2 1/4 C. brown sugar
1 C. butter
1 can sweetened condensed milk
1 C. corn syrup
dash of salt
1 tsp. vanilla (add just before you pour over popcorn)
3 gallons popcorn
Cook all ingredients (except vanilla) to a soft boil stirring constantly; add vanilla, pour over 3 gallons of popcorn*. I use 5 bags of butter flavor microwave popcorn
* for better results make sure you remove any un-popped popcorn kernels they hurt to bite into.
Submitted by Katherine
1 C. butter
1 can sweetened condensed milk
1 C. corn syrup
dash of salt
1 tsp. vanilla (add just before you pour over popcorn)
3 gallons popcorn
Cook all ingredients (except vanilla) to a soft boil stirring constantly; add vanilla, pour over 3 gallons of popcorn*. I use 5 bags of butter flavor microwave popcorn
* for better results make sure you remove any un-popped popcorn kernels they hurt to bite into.
Submitted by Katherine
Our favorite granola
¾ c. brown sugar
2 cubes butter (real)
¾ (scant) c. oil
3 cans sweetened condensed milk
1 tsp salt
4 tsp vanilla
melt everything except vanilla in saucepan till smooth. Remove from heat then add vanilla.
12 ½ c. rolled oats (one 42oz tub+1 cup)
1 ½ c. coconut
¾ c. toasted wheat germ
1 ½ bags (14 oz.) sunny cranberry trail mix (from target)
mix well
Pour wet ingredients over oats mixture. Mix well. Bake at 350* for 20-30 min until golden brown. Allow to cool fully before storing in an air tight container.
Submitted by Katherine
2 cubes butter (real)
¾ (scant) c. oil
3 cans sweetened condensed milk
1 tsp salt
4 tsp vanilla
melt everything except vanilla in saucepan till smooth. Remove from heat then add vanilla.
12 ½ c. rolled oats (one 42oz tub+1 cup)
1 ½ c. coconut
¾ c. toasted wheat germ
1 ½ bags (14 oz.) sunny cranberry trail mix (from target)
mix well
Pour wet ingredients over oats mixture. Mix well. Bake at 350* for 20-30 min until golden brown. Allow to cool fully before storing in an air tight container.
Submitted by Katherine
Clam Chowder
3 cans (6.5 oz) minced clams 1 cup flour
1 cup chopped onion 1½ qts. Half & Half
1 cup diced celery
4 cups diced potatoes
2 cups diced carrots
1 cup butter
Drain juice from clams into a large skillet over potatoes, onions, celery and carrots. Add enough water to cover the vegetables. Cover with lid and cook over medium heat until tender.
Meanwhile in a large pan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in half and half and stir until thick and smooth. Stir in vegetable mixture and heat until warm. Stir in clams just before serving (if they cook too long they will get tough). Stir in vinegar and season with salt and pepper. (I sometimes add extra milk if the soup gets too thick. You can also use heavy cream in place of the half and half if you like a more rich and creamy soup).
Submitted by Tanya
Pumpkin cookies
1 c. oil
3 c. sugar
2 eggs
5 c. flour
1 large can pumpkin
2 tsp. baking powder
1tsp. baking soda
1 tsp. salt
2 tsp. nutmeg
2 tsp. cinnamon
1 1/2 -2 bags chocolate chips
2 tsp vanilla
mix oil sugar and eggs. Add dry ingredients, alternating with pumpkin. Add chocolate chips and vanilla. Bake at 375* for 12-15 min.
Submitted by Wendy
3 c. sugar
2 eggs
5 c. flour
1 large can pumpkin
2 tsp. baking powder
1tsp. baking soda
1 tsp. salt
2 tsp. nutmeg
2 tsp. cinnamon
1 1/2 -2 bags chocolate chips
2 tsp vanilla
mix oil sugar and eggs. Add dry ingredients, alternating with pumpkin. Add chocolate chips and vanilla. Bake at 375* for 12-15 min.
Submitted by Wendy
Fruity dino bite treats
1/4 c. Butter or Margarine
1 10oz pkg marshmallows
1 tsp vanilla
2 c. rice crispy's
4 1/2 c. fruity dino bites
Mix butter and marshmallows over low heat stirring occasionally until marshmallows melt. remove from heat and add vanilla. add cereal and press into a 13x9 baking pan let cool and serve.
Submitted by Amy
1 10oz pkg marshmallows
1 tsp vanilla
2 c. rice crispy's
4 1/2 c. fruity dino bites
Mix butter and marshmallows over low heat stirring occasionally until marshmallows melt. remove from heat and add vanilla. add cereal and press into a 13x9 baking pan let cool and serve.
Submitted by Amy
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