tag:blogger.com,1999:blog-74622264528277099872024-02-07T23:53:37.321-06:00Deanna's Corner CookingSpending hours in the kitchen with my Little ChefDeanna http://www.blogger.com/profile/14114652107363722177noreply@blogger.comBlogger669125tag:blogger.com,1999:blog-7462226452827709987.post-88775694531181631712015-10-31T13:50:00.000-05:002015-10-31T13:50:09.942-05:00Crockpot Beef Stroganoff<i> Note: It has been a while since I have uploaded recipes, but I am realizing I really need to get back at it because I try new recipes and then I lose them. This stroganoff is in the crockpot right now. It is what we will eat after church tomorrow. I love having lunch ready when we get home. </i><br />
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<b>Crockpot Beef Stroganoff</b><br />
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<br />
<div class="MsoNormal" style="tab-stops: center 3.25in right 6.5in;">
<i>Ingredients</i></div>
<br />
<span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 pound cubed beef stew meat</span><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 (10.75 ounce) can condensed golden
mushroom soup </span><br /><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/2 cup chopped onion <br />
1 tablespoon Worcestershire sauce </span><br /><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/4 cup water </span><br /><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">4 ounces cream cheese </span><br />
<span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><i>Directions</i><br />In a slow cooker, combine the meat, soup, onion,
Worcestershire sauce and water.</span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> Cook on Low setting for 8 hours, or on High setting for
about 5 hours. Stir in cream cheese just before serving.</span>
Deanna http://www.blogger.com/profile/14114652107363722177noreply@blogger.com1tag:blogger.com,1999:blog-7462226452827709987.post-34305394867183884032014-10-07T22:15:00.002-05:002014-10-07T22:15:27.479-05:00Crockpot Chicken Tortilla Soup<i>Note: My husband's favorite soup is chicken tortilla. Finding a way to make it in the crockpot is my favorite! </i><br />
<br />
<b>Crockpot Chicken Tortilla Soup</b><br />
<div class="ingredients" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<h3 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="font-size: small;"><i><span style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia,"Times New Roman",serif;">Ingredients</span></span></i></span></h3>
<ul style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 (15 ounce) can whole kernel corn, drained</span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1</span><span style="font-family: Georgia, 'Times New Roman', serif;"> (14.5 ounce) cans chicken broth</span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 cups of shredded chicken </span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 (15 ounce) can black beans</span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 (10 ounce) can diced tomatoes with green chile peppers, drained</span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 cans of cream of chicken soup </span></li>
</ul>
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<div class="directions" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<h3 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="font-size: small;"><i><span style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia,"Times New Roman",serif;">Directions</span></span></i></span></h3>
<div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 16px;">Throw everything in the crockpot. Cook it for 4-6 hours on low. Easy breezy! </span></span></div>
</div>
Deanna http://www.blogger.com/profile/14114652107363722177noreply@blogger.com0tag:blogger.com,1999:blog-7462226452827709987.post-8186013106752885942014-10-07T22:10:00.000-05:002014-10-07T22:10:03.288-05:00Crockpot Potato Soup<i>Note: The hint of cooler weather made me crave potato soup. I made some for football last weekend and now I am hoping for more. </i><br /><b>Crockpot Potato Soup</b><br />
<br />
<div style="background-color: white; color: #333333; line-height: 24px; text-align: left;">
<i><span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></i></div>
<div style="background-color: white; color: #333333; line-height: 24px; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">1 30oz. bag of frozen diced hash browns</span></div>
<div style="background-color: white; color: #333333; line-height: 24px; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">1 32 oz box of chicken broth</span></div>
<div style="background-color: white; color: #333333; line-height: 24px; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">1 can of cream of chicken soup (10 oz)</span></div>
<div style="background-color: white; color: #333333; line-height: 24px; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">1 pkg. cream cheese (8 oz, not fat free)</span></div>
<div style="background-color: white; color: #333333; line-height: 24px; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">3 oz bacon bits </span></div>
<div style="background-color: white; color: #333333; line-height: 24px; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">1 cup shredded cheddar cheese </span></div>
<div style="background-color: white; color: #333333; line-height: 24px; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">salt and pepper to taste </span></div>
<div style="background-color: white; color: #333333; line-height: 24px; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="background-color: white; color: #333333; line-height: 24px; text-align: left;">
<i><span style="font-family: Georgia, Times New Roman, serif;">Directions</span></i></div>
<div style="background-color: white; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">Put the
potatoes in the crockpot. Add in the chicken broth, cream of chicken
soup and half of the bacon bits. Add a pinch of salt and pepper. Cook on low for 7-8 hours or until potatoes are tender. <span style="color: #333333;"><span style="line-height: 24px;">An
hour before serving, cut the cream cheese into small cubes. Place the
cubes in the crock pot. Mix a few times throughout the hour before
serving. </span></span></span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #333333;"><span style="line-height: 24px;">Once the cream cheese is completely mixed in, it's ready to serve. <br /><br />Serve plain or topped with cheddar cheese and bacon bits. Yummy!</span></span></span>Deanna http://www.blogger.com/profile/14114652107363722177noreply@blogger.com0tag:blogger.com,1999:blog-7462226452827709987.post-80610857573392694842014-09-11T18:58:00.001-05:002014-09-11T18:58:11.076-05:00Cornbread<i>Note: Cornbread is a southern staple. My boys can almost make a meal off a pan of cornbread. This recipe calls for one cup fresh cut corn which makes it extra delicious. I am really going to miss the fresh garden vegetables of summer, but I am not going to miss heat. I am SO ready for it to leave!</i><br /><b><br />Cornbread</b><br /><br /><i>Ingredients</i><br />1/2 stick butter – melted<br />1 cup sour cream<br />2 eggs<br />1 cup fresh cut corn or 1 cup of canned creamed corn<br />1 cup self rising corn meal<br />1/4 cup chopped sweet onion<br />1/4 cup chopped jalapeño peppers (optional)<br />1 cup shredded sharp cheddar cheese <br />2 more Tablespoons melted butter<br />
<br />
<i>Directions </i><br />
Melt butter in a 8″ iron skillet. In a medium bowl add the sour cream and eggs and mix well. Add the corn, meal, and chopped onion, and melted butter. Add peppers and cheese if desired. Stir until blended and pour into iron skillet. Bake 425 degrees for 20-30 minutes or until top is golden brown.<br />
Add a couple of Teaspoons of melted butter to the skillet before pouring the batter in for an extra measure of butter taste and crisp crust.Deanna http://www.blogger.com/profile/14114652107363722177noreply@blogger.com0tag:blogger.com,1999:blog-7462226452827709987.post-7425642629018106272014-08-22T17:20:00.000-05:002014-08-22T17:20:20.494-05:00Chocolate Chip Oatmeal Cookies<div class="ERSIngredients">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_J12UHPLbAowX3_Gw8Zk2kqDIdMAZt3XsZh1aB_BVyyKW7eZyTNlNgsGZgIwA6arNytJZQrODfucu7kj-Jv_PFNPrNo6IETNLEVM5H0sYj3SpOrfZPtOivklemXcNp53cquNX1_FpRhTS/s1600/oatmeal-chocolate-chip-cookies.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_J12UHPLbAowX3_Gw8Zk2kqDIdMAZt3XsZh1aB_BVyyKW7eZyTNlNgsGZgIwA6arNytJZQrODfucu7kj-Jv_PFNPrNo6IETNLEVM5H0sYj3SpOrfZPtOivklemXcNp53cquNX1_FpRhTS/s1600/oatmeal-chocolate-chip-cookies.jpg" height="249" width="320" /></a><div class="ERSIngredientsHeader ERSHeading">
My sweet husband is going to his high school class reunion this weekend. He graduated from a very small class (about 20). Hope they enjoy his favorite cookie. <br /><br /><b>Chocolate Chip Oatmeal Cookies</b><br /><br /><i>Ingredients</i></div>
1 cup (2 sticks) unsalted butter, softened<br />¾ cup sugar<br />¾ cup light brown sugar<br />2 eggs<br />1 teaspoon vanilla extract<br />1 teaspoon baking soda<br />¼ teaspoon salt<br />2 cups all-purpose flour<br />2 cups old-fashioned rolled oats<br />2 cups milk chocolate chips </div>
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<div class="ERSInstructionsHeader ERSHeading">
<i>Instructions</i><br />Preheat oven to 350 degrees F. In a large mixing bowl, beat together butter, sugar and brown sugar until creamy. Add eggs and vanilla and beat until smooth. In a separate bowl, stir together baking soda, salt and flour. Add flour mixture to the wet ingredients and mix until combined. Fold in oatmeal and chocolate chips. Drop rounded tablespoons of dough onto baking sheets lined with parchment paper. Have I ever mentioned how much I LOVE parchment paper? Love it! Bake 10-12 minutes, or until golden brown.</div>
Deanna http://www.blogger.com/profile/14114652107363722177noreply@blogger.com0tag:blogger.com,1999:blog-7462226452827709987.post-66861911671375164652014-08-22T16:42:00.000-05:002014-08-22T16:42:46.842-05:00Chocolate Molten Lava Cake like Chili'sWe have a couple of birthdays coming. I am kind of hoping that someone will choose this as their birthday dessert. About once every couple of months we will go to the restaurant and just order appetizers and then get this dessert. So Yummy!<br />
<br />
<br />
<div>
<span><b>Chocolate Molten Lava Cake<br /></b></span></div>
<div>
<i>Ingredients</i></div>
<div>
1 Chocolate Cake Mix </div>
<div>
1/4 cup vegetable oil</div>
<div>
1 bag chocolate chips</div>
<div>
1 small box instant chocolate pudding</div>
<div>
1 1/4 cup water<br /></div>
<div>
<i>Directions</i></div>
<div>
I admit that I invested in one of those cute mini-fluted mold pans. You don't have to get one of those, but I did after finding one at Bed, Bath and Beyond and having their coupon. Before that I used my white ramekins to bake these. This recipe makes 12 cakes individual cakes. If you don't have either just make it in a muffin tin and you will have slightly smaller cakes. <br /><br />Coat your pan really well with a non-stick cooking spray. Mix together all ingredients, but stir in chocolate chips. Pour batter into your greased pans. Bake at 350 degrees until set, but not overcooked. You want them to be moist and delicious! </div>
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<br /></div>
<div>
You can serve them at this point with hot fudge, vanilla ice cream, whipped cream and a cherry. </div>
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<br /></div>
<div>
OR</div>
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<br /></div>
<div>
You can freeze the cakes until you need them!</div>
Deanna http://www.blogger.com/profile/14114652107363722177noreply@blogger.com0tag:blogger.com,1999:blog-7462226452827709987.post-74306087718455126572014-03-31T11:24:00.000-05:002014-03-31T11:24:00.252-05:00Crawfish Cornbread<span><span style="font-size: x-small;"><i>Note: This cornbread is a meal all in one pan -- or at least it is to me. Make up a nice salad and I am one happy girl! </i></span><br /><br /><b>Crawfish Cornbread</b><br /><br /><i>Ingredients</i><br />2 cups yellow cornmeal<br /> 1 teaspoon baking powder<span class="text_exposed_show"><br /> 1 teaspoon salt<br /> 1/4 teaspoon Creole or Cajun seasoning<br /> 6 eggs<br /> 2/3 cup vegetable oil<br /> 1 yellow onion, finely diced<br /> 8 ounces cheddar cheese, grated<br /> 1 (12-ounce) bag frozen corn, thawed<br /> 2 pounds crawfish tail meat, finely chopped<br /> 1 (4-ounce) can diced jalapenos<br /> <br /> <i>Directions</i><br />Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish.<br /> <br />
Stir the cornmeal, baking powder, salt and creole seasoning together in
a very large bowl. Stir in the eggs and oil and mix thoroughly. Add the
onion, cheese, corn, crawfish and jalapenos and stir until everything
is completely mixed together and evenly distributed.<br /> <br /> Spread the
cornbread into the prepared pan, smoothing out the surface. Bake for 45
– 50 minutes until golden and firm and a tester comes out clean. Let
rest for about 10 minutes before slicing and serving warm.</span></span>Deanna http://www.blogger.com/profile/14114652107363722177noreply@blogger.com1tag:blogger.com,1999:blog-7462226452827709987.post-71802760007826853092014-03-28T11:20:00.000-05:002014-03-28T11:20:57.440-05:00Oatmeal Cake with Coconut Pecan Frosting<span><span style="font-size: x-small;"><i>Note: Baking this cake is very safe for me. I have no desire to eat it because I do not like coconut. However, it makes my husband oh so happy!!</i></span><br /><br /><b>Oatmeal Cake with Coconut Pecan Frosting</b><br /> <br /> <i>Ingredients:</i><br /> 1/2 C quick cooking oatmeal<br /> 3/4 C boiling water<span class="text_exposed_show"><br /> 1/2 C sugar<br /> 1/2 C brown sugar<br /> 2/3 C flour<br /> 1/2 tsp salt<br /> 1/2 tsp baking soda<br /> 1 egg<br /> 1/4 C of shortening<br /> <i><br /> Directions:</i><br />
Mix the oatmeal with the boiling water, stir and cover. Mix the
remaining ingredients then stir in the oatmeal mixture. Grease and flour
a 9×9 pan. Pour batter into pan and bake at 350 for 23-25 minutes.<br /> <br /> <i>Coconut Pecan Frosting:</i><br /> 3 TBS melted butter<br /> 1/3 C brown sugar<br /> 1/2 C sweetened shredded coconut<br /> 1/2 C chopped nuts<br /> 2 TBS milk<br /> 1/2 tsp vanilla<br /> <br />
Combine all ingredients and mix thoroughly. Carefully spread frosting
over the top of the cake. Broil until coconut is just brown. Watch very
closely – it doesn’t take long. Cool, slice and serve.</span></span>Deanna http://www.blogger.com/profile/14114652107363722177noreply@blogger.com2tag:blogger.com,1999:blog-7462226452827709987.post-77220575642836362762013-12-03T17:47:00.000-06:002013-12-03T17:47:00.356-06:00South African Lekker Pudding<div style="font-style: italic;">
<span style="font-size: x-small;"><b><span style="font-size: x-small;">We love making foods from other countries at Christmas. <span style="font-size: x-small;">One of our favor<span style="font-size: x-small;">i<span style="font-size: x-small;">tes is thi<span style="font-size: x-small;">s one from Africa. We discovered it after doing a <span style="font-size: x-small;">Christmas Around the World project a few years ago. </span></span></span></span></span></span> It seemed the obvious pick since Hannah and Uncle Larry <span style="font-size: x-small;">did</span> their missions work there and one of our close friends grew up in South Africa. Our friend introduced us to Lekker Pudding. Lekker Pudding is a traditional Christmas treat in South Africa. It is very yummy and very rich. Lekker in Afrikaan simply means "good" and oh my is it!</b></span></div>
<b><br />South African Lekker Pudding</b><br />
<div style="font-style: italic;">
Ingredients</div>
3/4 cup of self-rising flour<br />1 egg<br />1 Tbsp apricot jam<br />1/4 cup milk<br />1/4 cup sugar<br />1/2 tsp baking soda<br />1 Tbsp softened butter<br />a pinch of salt<br />a pinch of ground nutmeg<br />1 tsp grated orange zest<br />
<span style="font-style: italic;">FOR THE SYRUP:</span><br />1/2 cup boiling water<br />1/2 cup cream<br />1/2 tsp vanilla<br />1/2 cup butter<br />1/2 cup sugar<br />1 Tbsp grated orange zest<br />
<div style="font-style: italic;">
Directions</div>
Dissolve the baking soda in the milk. Mix all the other ingredients together well, then add the milk and mix well until smooth. Pour into a baking dish and bake for 30-40 minutes at 350 or until a skewer comes out clean.<br />
Place all the ingredients for the syrup in a small saucepan and bring to boil over medium heat. Serve pudding warm with generous amounts of syrup.Deanna http://www.blogger.com/profile/14114652107363722177noreply@blogger.com2tag:blogger.com,1999:blog-7462226452827709987.post-13701760753115342422013-12-03T12:58:00.002-06:002013-12-03T12:58:39.333-06:00Copycat Lipton Onion Soup Mix<span style="font-size: x-small;"><i>Note: I use Lipton Onion Soup mix for a lot of recipes. Now that I have a quick and easy recipe I will never wonder if I have any of those packets anymore! </i></span><b><br /><br />Copycat Lipton Onion Soup Mix<br /></b><i>Ingredients</i><br />
3/4 c. Dried minced onion<br />
1/3 c. beef bouillon granules<br />
4 tsp onion powder<br />
1/4 tsp crushed celery seed<br />
1/4 tsp sugar<br />
<br />
<i>Directions</i><br />Combine all ingredients. Seal in a ziploc or vacuum seal jar. Approximate 5 Tbs of mix equals one envelope (1 1/4 oz).<br />
<br />
To make onion dip:<br />
<br />
5 Tbs. Prepared Mix<br />
1 pint Sour Cream<br />
<br />
Blend well, refrigerate for at least an hour.Deanna http://www.blogger.com/profile/14114652107363722177noreply@blogger.com1tag:blogger.com,1999:blog-7462226452827709987.post-23764541898706771392013-08-27T11:06:00.001-05:002013-08-27T11:06:18.455-05:00Starbucks Lemon Loaf<span style="font-size: x-small;"><i>Note: Have you ever eaten Starbucks Lemon Loaf? It is delicious. Like lemonade goodness in a cake. I was so excited when someone shared this recipe with me. Now I can make their cake for less than what it cost to get a slice at Starbucks. Yes!</i></span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw0UF30TWaMlu76ph8YtyHVthvggDUfF8ppiSlRHsvtjCtBv-JMyZh_NZdmb6T-lhzNT7qBTr5P-D8_gWrrXHeRXUkaYd-UYyUI42vM56FGCwKqS7HnzGrfv8ULiGMRjK29O3XUJvxgQDa/s1600/lemonloaf.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw0UF30TWaMlu76ph8YtyHVthvggDUfF8ppiSlRHsvtjCtBv-JMyZh_NZdmb6T-lhzNT7qBTr5P-D8_gWrrXHeRXUkaYd-UYyUI42vM56FGCwKqS7HnzGrfv8ULiGMRjK29O3XUJvxgQDa/s320/lemonloaf.jpg" width="320" /></a><span class="userContent"><b>STARBUCKS LEMON LOAF</b><br /> <br /> <i>Ingredients:</i><br /> 1 1/2 cup(s) flour<br /> 1/2 tsp baking soda<br /> 1/2 tsp baking powder<br /> 1/2 tsp salt<br /> 3 eggs<span class="text_exposed_show"><br /> 1 cup(s) sugar<br /> 2 TBS butter; Softened.<br /> 1 tsp vanilla<br /> 1 tsp lemon extract<br /> 1/3 cup(s) lemon juice<br /> 1/2 cup(s) oil<br /> <br /> <i>Lemon Icing Ingredients:</i><br /> 1 cup powdered sugar; Plus 1 Tablespoon.<br /> 2 TBS whole milk<br /> 1/2 tsp lemon extract<br /> <br /> <i>Instructions:</i><br /> Combine flour, baking soda, baking powder and salt in a bowl. Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl. Pour wet ingredient into the dry ingredients and blend until smooth. Add oil and mix well. Pour batter into a well greased 9x5-inch loaf pan.<br /> Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.<br /> Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed. When the loaf is cool, remove it from pan and frost the top with the icing. Let the icing set up before slicing.</span></span>Deanna http://www.blogger.com/profile/14114652107363722177noreply@blogger.com1tag:blogger.com,1999:blog-7462226452827709987.post-21788007821520372922013-08-22T21:43:00.003-05:002013-08-22T21:43:40.042-05:00Butterhorn Rolls<span style="font-size: x-small;"><i>Note: These are special occasion rolls. They are not difficult to make as much as they take a long time to rise. However, don't let that scare you away from giving them a try because they are delicious!</i></span><br />
<br />
<div align="center">
<br />
</div>
<div style="text-align: left;">
<b>Butterhorn Rolls</b></div>
<div style="text-align: left;">
<br />
</div>
<div style="text-align: left;">
<i>Ingredients</i><br />1/2 cup warm water</div>
<div style="text-align: left;">
2 Tbsp Instant yeast</div>
<div style="text-align: left;">
2 Tbsp sugar</div>
<div style="text-align: left;">
2 cups milk</div>
<div style="text-align: left;">
6 beaten eggs</div>
<div style="text-align: left;">
1 cup sugar</div>
<div style="text-align: left;">
6 Tbsp melted butter</div>
<div style="text-align: left;">
2 tsp salt</div>
<div style="text-align: left;">
8-11 cups flour</div>
<div style="text-align: left;">
<br />
</div>
<i>Directions</i><div style="text-align: left;">
Dissolve yeast and sugar in water
and let stand for a few minutes until foamy. Meanwhile, scald milk in
the microwave (usually 1 or 2 minutes) and then cool to lukewarm. Add
the milk, eggs, sugar, butter and salt to the yeast mixture and stir.
Add flour, one cup at a time and mix well until the dough is cleaned
from the sides of the bowl, and soft and pliable. Place in a lightly
greased bowl and cover. Let rise in a warm place for 5 hours.</div>
<div style="text-align: left;">
<br />
</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
After the first rise, divide
dough into five pieces. Roll each piece into a large circle, 1/4" thick.
Cut circle into 12 or 16 wedges. Roll up from the widest end to the tip, creating a butterhorn
shape. Place on greased baking sheets and brush tops generously with
melted butter. Let rise for 3 hours. Bake @ 350 degrees for 13-14
minutes. Brush tops again with melted butter immediately after removing
from the oven.</div>
<div style="text-align: left;">
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</div>
<div style="text-align: left;">
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<div style="text-align: center;">
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</div>
Deanna http://www.blogger.com/profile/14114652107363722177noreply@blogger.com1tag:blogger.com,1999:blog-7462226452827709987.post-17490006849598566982013-08-21T19:58:00.000-05:002013-08-21T19:58:00.017-05:00Triple Chocolate Cake<h3 style="text-align: left;">
<span style="font-size: small;"><span style="font-size: x-small;"><span style="font-weight: normal;"><i>Note: Too much craziness. Too much stress. This calls for chocolate... LOTS of chocolate!</i></span></span><br /><br />Triple Chocolate Cake</span></h3>
<h3 style="text-align: left;">
<span style="font-weight: normal;"><i><span style="font-size: small;">Ingredients</span></i><span style="font-size: small;"> <br />1 pkg Devil’s Food cake mix</span><span style="font-size: small;"><br />1 pkg instant chocolate pudding</span><span style="font-size: small;"><br />1 cup chocolate chips</span><span style="font-size: small;"><br /> 4 eggs</span><span style="font-size: small;"><br />1/4 cup oil</span><span style="font-size: small;"><br />1 1/2 cup water</span></span></h3>
<span style="font-size: small;">
</span><h3 style="text-align: left;">
<i><span style="font-weight: normal;"><span style="font-size: small;">Directions:</span></span></i></h3>
<span style="font-size: small;">
</span><div style="text-align: left;">
<span style="font-size: small;">Preheat oven to 350º. Grease a bundt pan thoroughly. Combine all ingredients with a mixer.</span></div>
<span style="font-size: small;">
</span><div style="text-align: left;">
<span style="font-size: small;">The batter will be slightly lumpy, but that is OK. Pour batter into greased bundt pan and bake at 350 for 40-45 minutes. Remove from pan immediately and allow to cool on a rack. Dust with powdered sugar.</span></div>
<span style="font-size: small;">
</span><div style="text-align: left;">
<span style="font-size: small;">Store in an airtight container for up to 7 days in the refrigerator.</span></div>
Deanna http://www.blogger.com/profile/14114652107363722177noreply@blogger.com1tag:blogger.com,1999:blog-7462226452827709987.post-11607080427336652402013-08-20T19:47:00.000-05:002013-08-20T19:47:00.249-05:00Breakfast Cream Cheese Danish<span style="font-size: x-small;"><i>Note: One day while shopping at Kroger there was a cream cheese danish on sale. To my surprise, Little Guy asked if I would buy it for him. He absolutely loves cream cheese danish apparently. That meant I needed to find a quick and easy recipe so I could make one for him. This one has worked well.</i></span><br /><br /><span class="userContent"><b>Breakfast Cheese Danish </b><br /> <br /><i>Ingredients:</i><br /> 2 cans ready to use refri<span class="text_exposed_show">gerated crescent rolls<br /> 2 (8-ounce each) packages cream cheese<br /> 1 cup sugar<br /> 1 teaspoon vanilla extract<br /> 1 egg<br /> 1 egg white<br /> <br /> <i>Glaze:</i><br /> 1/2 cup powdered sugar<br /> 2 Tablespoons milk<br /> 1/2 teaspoon vanilla extract<br /> <br />
<i>Directions</i><br />Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a
pack of crescent rolls in the pan and pinch the openings together. Beat
the cream cheese, sugar, vanilla, and egg together until smooth. Spread
the mixture over the crescent rolls evenly and then lay the second pack
of crescent rolls on top of the cheese mixture and brush with egg white.
Bake for 35-45 minutes until the top is golden brown. Top with glaze
after cooling for 20 minutes.</span></span>Deanna http://www.blogger.com/profile/14114652107363722177noreply@blogger.com1tag:blogger.com,1999:blog-7462226452827709987.post-15367950474937722792013-08-12T19:43:00.000-05:002013-08-12T19:43:00.853-05:00Caramel CakeNote: There is something so southern about a caramel cake. Once you have tasted a really good caramel cake you kind of become a caramel cake snob. I won't tell you my caramel cake is the best you will ever have, but there is rarely any left so I will say it is highly acceptable. <br />
<br />
<span class="userContent"><b>Caramel Cake</b><br /> <br /> <i>Ingredients</i><br />1 cup whole milk<br /> 4 large egg whites, at room temperature<br /> 2 1/4 teaspoons pure vanilla extract<br /> 3 cups sifted cake flour<span class="text_exposed_show"><br /> 1 1/2 cups sugar<br /> 4 teaspoons baking powder<br /> 3/4 teaspoon salt<br /> 1 1/2 sticks unsalted butter, cut into tablespoons, softened<br /> 3/4 cup heavy cream<br /> <br /> <i>Icing</i><br /> 3 cups sugar<br /> 3 tablespoons light corn syrup<br /> 1 1/2 cups whole milk<br /> 1 stick unsalted butter, softened<br /> 1 teaspoon pure vanilla extract<br /> 1/2 cup heavy cream<br /> <br />
<i>Directions</i><br />Preheat the oven to 350°. Butter three 8-inch cake pans; line the
bottoms with parchment paper. Butter the parchment and flour the pans,
tapping out the excess. In a bowl, mix 1/4 cup of the milk with
the egg whites and vanilla extract. In the bowl of a standing mixer
fitted with the paddle, mix the flour with the sugar, baking powder and
salt. Add the butter and the remaining 3/4 cup of milk. Beat at low
speed until blended, then beat at medium speed until smooth, 1 minute.
Beat in the egg white mixture in 3 batches. In another bowl,
using an electric mixer, beat the cream until soft peaks form. Stir
one-third of the whipped cream into the batter, then fold in the rest.
Divide the batter between the pans and smooth the tops. Bake for 25
minutes, until a toothpick inserted in the centers comes out clean. Let
the cakes cool on a rack for 10 minutes. Unmold the cakes and peel off
the parchment. Invert the cakes and let cool completely.<br /> <br /> In a
saucepan, stir 2 1/2 cups of the sugar with the corn syrup and milk.
Cook over moderate heat, stirring until the sugar dissolves. Keep warm.
Sprinkle the remaining 1/2 cup of sugar in a deep, heavy saucepan. Cook
the sugar over moderate heat, swirling occasionally, until an amber
caramel forms. Carefully pour the warm milk mixture over the caramel.
Cook over moderately high heat, stirring, until the caramel dissolves.
Stop stirring and cook until the caramel registers 235° on a candy
thermometer. Remove from the heat. Stir in the butter, vanilla and 1/4
cup of the heavy cream. Strain the caramel into the bowl of a standing
mixer. Let cool for 15 minutes. Beat the caramel at medium
speed, gradually adding the remaining 1/4 cup of cream, until creamy,
about 15 minutes. Set 1 cake layer on a plate. Pour enough icing over
the layer to cover the top. Top with a second cake layer and cover it
with icing. Add the final cake layer and pour the rest of the icing over
the top of the cake, letting it run down the sides. Working quickly,
use an offset spatula to spread the icing gently around the cake. Let
the cake stand for 2 hours to set the icing before serving.</span></span>Deanna http://www.blogger.com/profile/14114652107363722177noreply@blogger.com1tag:blogger.com,1999:blog-7462226452827709987.post-43794450441291002042013-08-09T18:55:00.000-05:002013-08-09T18:55:06.607-05:00Oatmeal Chocolate Chip Muffins<span style="font-size: x-small;"><i>Note: I am working on a batch of these to be breakfast muffins for next week while the floor installers are here. If I am honest with myself I will go ahead and double the recipe because I know these will be gone before the week even starts!</i></span><br /><br />
<h3>
<span style="font-size: small;"><span style="font-weight: normal;"><b>Oatmeal Chocolate Chip Muffins</b><br /><br /><i>Ingredients</i></span></span></h3>
<h3>
<span style="font-size: small;"><span style="font-weight: normal;">1 1/2 cups oats (old fashioned or quick oats)<br />2 and 2/3 cups flour <br />2/3 cup sugar<br />4 teaspoons baking powder<br />1/2 teaspoon salt<br />2 eggs, beaten<br />1 1/2 cups milk<br />1/2 cup butter<br />6 ounces chocolate chips </span></span></h3>
<i>Directions:</i><br />Combine the oats, flour, sugar, baking powder, and salt. In a separate bowl, mix the eggs, milk, and oil.<br />
Stir the egg mixture into the flour mixture until moistened. Mix the chocolate chips in.<br />
Fix greased or paper-lined muffin cups 2/3 full with the batter. Bake
at 400 degrees for 16-18 minutes, or until tops are light golden.<br />
Makes approximately 18 muffins.<br />
<br />Deanna http://www.blogger.com/profile/14114652107363722177noreply@blogger.com1tag:blogger.com,1999:blog-7462226452827709987.post-67349770262985955922013-08-09T16:44:00.000-05:002013-08-09T16:44:07.188-05:00French Toast Bake<span><i><span style="font-size: x-small;">Note: With our house in chaos, cooking has been quite the challenge. Quick and easy one dish meals have been VERY appealing to me. This is going into the refrigerator for our breakfast in the morning. We are going to need a big breakfast before we completely empty out the house so our new wood floors can be installed next week. </span></i></span><br />
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<span><b>FRENCH TOAST BAKE</b> <br /> <br /> <i>Ingredients</i><br /> 1/2 cup melted butter (1 stick)<br /><span class="text_exposed_show"> 1 cup brown sugar<br /> 1 loaf Texas toast<br /> 4 eggs<br /> 1 1/2 cup milk<br /> 1 teaspoon vanilla<br /> Powdered sugar for sprinkling<br /> <br /> <i>Directions</i><br /> Melt butter in microwave & add brown sugar....stir till mixed. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around. Beat eggs, milk, & vanilla. Lay single layer of Texas Toast in pan. Spoon 1/2 of egg mixture on bread layer. Add 2nd layer of Texas Toast. Spoon on remaining egg mixture. Cover & chill in fridge overnight. Bake at 350 for 45 minutes (covered for the first 30 minutes). Sprinkle with powdered sugar. Serve with warm syrup!</span></span>Deanna http://www.blogger.com/profile/14114652107363722177noreply@blogger.com2tag:blogger.com,1999:blog-7462226452827709987.post-10979529141090053022013-07-20T10:38:00.000-05:002013-07-20T10:38:26.375-05:007 up/Sprite/Ginger Ale Biscuits<span style="font-size: x-small;"><i>Note: We have been so busy this summer that family suppers have been more rare than common. This past week I asked the boys what meals they had been craving. Big Guy said he really wanted roast, mashed potatoes, homemade biscuits and veggies. Last night I had everything almost ready and realized I hadn't made biscuits. I didn't want to disappoint him but didn't want to hold up supper so I whipped up these 7 up biscuits which turned out to be ginger ale biscuits since I didn't have 7 up. They aren't technically homemade, but they were as close as I could get in the time crunch I had.</i></span><br /><br /><b>7 up/Sprite/Ginger Ale Biscuits</b><br /><br /><i>Ingredients</i><br />4 cups Bisquick<br />
1 cup sour cream<br />
1 cup 7-up/Sprite/Ginger Ale (basically any kind of lemon-lime drink)<br />
1/2 cup melted butter<br /><br /><i>Directions</i><br />Melt your butter in the bottom of a 9 x 13 baking pan. Fold sour cream into Bisquick and then add 7 up. Just mix, but don't over mix. Dump onto a floured surface. Roll out to a 1 inch thickness. Cut out and place in the butter pan. Bake in a 425 degree oven until golden brown. <br />Deanna http://www.blogger.com/profile/14114652107363722177noreply@blogger.com2tag:blogger.com,1999:blog-7462226452827709987.post-24688419644940814252013-07-18T11:57:00.004-05:002013-07-18T11:57:58.789-05:00Homemade Coffee Creamer<span style="font-size: x-small;"><i>Note: I like making my own coffee creamer rather than buying it. It tastes better to me and I don't have to use very much of it. Make the base recipe and then add whatever flavors you want to it.</i></span><br />
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<b>Base Recipe</b><br />
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<i>Ingredients</i><br />
<span class="text_exposed_show">14oz sweetened condensed milk<br /> 1 3/4
cup half & half (whole milk, almond milk, whatever you prefer) <br /> </span><br />
<span class="text_exposed_show"><i>Directions</i><br /> Pour ingredients into a jar with a tight lid and shake until well mixed. </span><br />
<span class="text_exposed_show"><br /><b>Flavor Add Ins...</b><br /> <br /> <b>French Vanilla Creamer</b><br /> 2 teaspoons vanilla extract OR vanilla coffee syrup<br /> <br /> <b>Chocolate</b><br /> 2-3 tablespoons chocolate syrup<br /> <br /> <b>Vanilla Caramel</b><br /> 2 tablespoons caramel ice cream topping<br /> 2 teaspoons vanilla extract<br /> <br /> <b>Samoa (like the Girl Scout Cookies)</b><br /> 2 teaspoons coconut extract <br /> 2 tablespoons chocolate syrup<br /> 2 tablespoons caramel ice cream topping<br /> <br /> <b>Peppermint Patty</b><br /> 2 tablespoons chocolate syrup<br /> 1 teaspoon peppermint extract<br /> <br />
</span>Deanna http://www.blogger.com/profile/14114652107363722177noreply@blogger.com0tag:blogger.com,1999:blog-7462226452827709987.post-43125979064897608362013-07-05T18:48:00.001-05:002013-07-05T18:48:40.497-05:00Turtle Cheesecake Ball<span style="font-size: x-small;">Note: Our Aunt Raylene posted this recipe and now I am trying to figure out what party I am going to throw just so I can make it! Doesn't it sound divine??</span><br />
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<span><b>TURTLE CHEESECAKE BALL</b><br /><br /> <i>Ingredients</i><br /> 8 oz softened cream cheese <br /> 1/4 cup butter (room temperature) <br /><span class="text_exposed_show"> 1/2 tsp of vanilla extract <br /> 1-1/2 tablespoons brown sugar <br /> 1/3 cup powdered sugar<br /> 1/2 cup chopped pecans <br /> 1/2 cup mini semisweet choc chips <br /> 1/2 pk dry vanilla pudding mix <br /> 1/2 cup caramel topping plus little more for drizzling <br /> . <br /> <i>Directions</i><br /> 1.Cream soften cream cheese & butter. <br /> 2.Add caramel topping and beat well.<br /> 3.Cream in brown sugar & icing sugar. <br /> 4.Add vanilla & dry pudding mix. <br /> 5.Fold in choc chips & pecans. <br /> 6.Pat into a ball and refrigerate for one hour.<br />
7.Place ball on serving platter, drizzle with caramel topping and serve
with chocolate wafers, chocolate graham fingers, Nilla wafers or sliced
apples.</span></span>Deanna http://www.blogger.com/profile/14114652107363722177noreply@blogger.com1tag:blogger.com,1999:blog-7462226452827709987.post-27567685895472399372013-06-29T11:16:00.001-05:002013-06-29T11:16:49.999-05:00Apple Fritters<i><span style="font-size: x-small;"><span class="userContent"><span class="text_exposed_show">Notes: If we go to our local donut shop, my husband is going to get an apple fritter. He loves them. Recently one of the group pages on Facebook, <a href="https://www.facebook.com/WelcomeHomeFriends?fref=ts">Welcome Home</a>, posted a recipe that was so easy and tasted very similar. I can't make these very often or he will be completely spoiled and will never want to go to the donut shop again. Ha! Ha!</span></span></span></i><br />
<span class="userContent"><span class="text_exposed_show"><br /><b>Apple Fritters <br /></b> <i>Ingredients</i><br /> 2 Granny Smith apples, peeled, cored, and cut into 1/4-inch pieces<br /> 2 cups all-purpose flour<br /> 1/3 cup granulated sugar<br /> 1 tablespoon baking powder<br /> 1 teaspoon Salt<br /> 1 teaspoon ground cinnamon<br /> 1/4 teaspoon ground nutmeg<br /> 3/4 cup apple cider<br /> 2 large eggs, lightly beaten<br /> 2 tablespoons unsalted butter, melted<br /> 3 cups vegetable oil<br /> <br /> <i>GLAZE:</i><br /> 2 cups confectioners' sugar<br /> 1/4 cup apple cider<br /> 1/2 teaspoon ground cinnamon<br /> 1/4 teaspoon ground nutmeg<br /> <br />
Spread prepared apples in single layer on paper towel–lined baking
sheet and pat thoroughly dry with paper towels. Combine flour,
granulated sugar, baking powder, salt, cinnamon, and nutmeg in large
bowl. Whisk cider, eggs, and melted butter in medium bowl until
combined. Stir apples into flour mixture. Stir in cider mixture until
incorporated.<br /> <br /> Pour oil into a large deep skillet or a Dutch
oven over medium-high heat. You should have at least 2 inches of oil in
your skillet or Dutch oven. Test the oil to see if it is ready by
dropping a pinch of dough into the oil. It is ready when the dough
floats to the top. <br /> <br /> Using a measuring cup (I use the 1/3-cup)
carefully drop heaping portions of batter to the hot oil. Press batter
lightly with back of spoon to flatten. Fry, until brown, about 2
minutes, then flip. Cook another 1-2 minutes, until both sides are
browned. Transfer briefly to paper towels to absorb excess oil, then
transfer to cooling rack. <br /> <br /> Transfer fritters to wire rack set
inside rimmed baking sheet. Bring oil back to the same temperature and
repeat with remaining batter. Let fritters cool 5 minutes<br /> <br />
Meanwhile, whisk confectioners’ sugar, apple cider, cinnamon, and nutmeg
in medium bowl until smooth. Top each fritter with 1 heaping tablespoon
glaze. Wait approximately 5 minutes for glaze to harden, then flip
fritters and drizzle glaze over the other side. Best served warm.</span></span>Deanna http://www.blogger.com/profile/14114652107363722177noreply@blogger.com1tag:blogger.com,1999:blog-7462226452827709987.post-45313100763707286872013-06-14T23:46:00.005-05:002013-06-14T23:46:56.437-05:00Squash Croquettes<span style="font-size: x-small;"><i>Note: Getting my boys to eat squash is a challenge. I love it and they do not. However, this has been a recipe that they do not object to so much!</i></span> <br /><br /><b>Squash Croquettes</b><br /><br /><i>Ingredients</i><br /><span>2 cups yellow squash, finely chopped<br /> 1 cup onion, finely chopped<br /> 1 egg, beaten<br /> 1 teaspoon salt<br /><span class="text_exposed_show"> 1 teaspoon pepper<br /> ½ cup plus 1 tablespoon all-purpose flour<br /> vegetable oil<br /> <br />
<i>Directions</i><br />In a large bowl, combine squash, onion, egg, salt and pepper. Mix well.
Stir in flour. In a skillet, heat ½-inch oil over medium-high heat.
Drop batter by tablespoonfuls into oil. Cook about 3 minutes per side
or until golden brown, turning once. Drain croquettes on paper towels.<br /> </span></span>Deanna http://www.blogger.com/profile/14114652107363722177noreply@blogger.com1tag:blogger.com,1999:blog-7462226452827709987.post-43072982809528770822013-03-14T17:45:00.000-05:002013-03-14T17:45:01.100-05:00Beef Stew with Cheddar Dumplings<div>
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BEEF STEW WITH CHEDDAR DUMPLINGS </div>
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Ingredients:<br />
2 pounds beef stew meat, cut into small pieces and floured</div>
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Garlic </div>
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salt to taste</div>
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Black pepper to taste</div>
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1 tablespoon oil</div>
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2 quarts water </div>
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8 beef bouillon cubes </div>
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1 medium onion, chopped </div>
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1 (16-ounce) can sliced carrots, undrained</div>
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1 (16-ounce) can green beans, undrained </div>
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Splash of liquid smoke</div>
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Dumpling Ingredients: </div>
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2 cups buttermilk biscuit mix</div>
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1 cup shredded cheddar cheese</div>
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2/3 cup buttermilk or milk</div>
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Directions:<br />
Coat meat with flour, garlic salt and pepper. Brown meat in oil. In Dutch oven combine water, bouillon, onion, carrots, green beans, and liquid smoke. Bring to a boil. Add browned meat and simmer 30 minutes. For dumplings, combine biscuit mix and cheese. Add milk to form a soft dough. Drop by tablespoonfuls into bubbling stew. Cover and simmer for 12 minutes, do not lift cover until dumplings are done. Serve with slaw and garlic bread.</div>
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Deanna http://www.blogger.com/profile/14114652107363722177noreply@blogger.com1tag:blogger.com,1999:blog-7462226452827709987.post-18693657277146508812013-03-13T17:43:00.000-05:002013-03-13T17:43:00.394-05:00Bread Machine Cream Cheese Yeast Bread<span style="font-size: x-small;"><span style="font-style: italic;">Note: Rediscovering our bread machine has made our house smell delicious and the boys are quite addicted. It is a nice thing to share with neighbors!</span></span><br />
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<span style="font-family: georgia; font-weight: bold;">Bread Machine Cream Cheese Yeast Bread</span> <span style="font-family: georgia; font-style: italic;"><br /><br />Ingredients</span> <span style="font-family: georgia;"><br />1/2 cup water<br />1/2 cup cream cheese, softened<br />2 tablespoons melted butter<br />1 beaten egg<br />4 tablespoons sugar<br />1 teaspoon salt<br />3 cups bread flour<br />1 1/2 teaspoon active dry yeast</span> <span style="font-family: georgia; font-style: italic;"><br /><br />Directions</span> <span style="font-family: georgia;">Place the ingredients in the pan in the order as suggested by your bread machine manufacturer. Process on dough cycle. </span> <span style="font-family: georgia;"> Remove from machine, form into a loaf and place in greased 9x5 loaf pan. Cover and let rise until doubled. </span> <span style="font-family: georgia;"> Bake in a 350</span><span id="direct" style="font-family: georgia;"> <a class="direct" href="http://www.blogger.com/blogger.g?blogID=7462226452827709987" onmouseout="setTimer();" onmouseover="getDefinition('degrees', event);">degrees</a> </span><span style="font-family: georgia;">F oven for approximately 35 minutes.</span>Deanna http://www.blogger.com/profile/14114652107363722177noreply@blogger.com1tag:blogger.com,1999:blog-7462226452827709987.post-132048546704017602013-03-12T17:42:00.000-05:002013-03-12T17:42:00.284-05:00Ham and Cheese Quiche<i><span style="font-size: x-small;">Note: Don't tell my boys that real men don't eat quiche because they LOVE it. We have it quite often. By far their favorite is ham and cheese quiche. I always make two at a time so that we have it for supper and then one for breakfast the next morning.</span></i><br />
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<span style="font-weight: bold;">Ham and Cheese Quiche</span><br />
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<i>Ingredients</i><br />
1 (9-inch) Pie shell, thawed<br />
2 cups shredded sharp cheese<br />
1 cup chopped ham<br />
1/4 cup yellow onion, finely chopped<br />
2 eggs, beaten<br />
1/2 cup mayonnaise<br />
1/2 cup evaporated milk<br />
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<i>Directions </i><br />
Preheat oven to 375. Toss together cheese, ham, and onion. Spoon into pie shell. Whisk together remaining ingredients until well blended. Pour over ham and cheese mixture. Bake 45 minutes, or until golden and knife inserted into center comes out clean.Deanna http://www.blogger.com/profile/14114652107363722177noreply@blogger.com1