Chocolate Brownie Cookies

One Box of brownie mix
One box of instant chocolate pudding
stir together
then add
three eggs
and 3/8 of a cup of vegetable oil

drop by tablespoonfuls onto lightly greased
baking sheet
bake six to ten minutes
next time I would add a half cup of flour and
perhaps chill the dough for a while
since I was NOT able to roll the dough into
balls, like the original recipe said

after cooling, I made EXTREMELY EASY PEANUT BUTTER FROSTING

• 2 cups powdered sugar
• 1/2 stick margarine
• 1/3-cup milk
• 1/2-cup peanut butter
• Melt margarine and put in mixing bowl.
  Mix on low or medium speed
  while you add some of the sugar and then some milk.
  Keep adding sugar then milk until you get the desired consistency.
  Add peanut butter.
  Add more sugar or milk if desired to get back to the desired consistency.
  
  
  These measures are approximate.
  
  

EASY BBQ SAUCE

Ingredients

• 1/2 (1 ounce) package dry onion soup mix
• 1/2 cup packed brown sugar
• 2 cups ketchup
• 1 teaspoon Worcestershire sauce

Directions

1. In a medium bowl, mix together onion soup mix, sugar, ketchup, and Worcestershire sauce. Do not use until the last few minutes of cooking, because this sweet sauce will burn if cooked for too long or over too high heat.

OK...I added some items to this

I used a bit more brown sugar

1/3 cup of chili sauce

some minced garlic

some Amish sweet pepper relish

and a bit of hot sauce

I put some on top of ribs in the crockpot after they had cooked on high for a couple of hours

and then I heated the rest up and let it simmer, and served it with the ribs.  

Warm apple/pineapple/pomegranite/blueberry sauce

I had five apples, each a different kind which I needed to use up.  I sliced them and then cut each slice into

small pieces, placed in a pan, added some brown sugar and cinnamon and put in the oven at 375 for about 35 minutes.  Then I let them cool a bit.  Put in the blender, along with a small cup of pineapple chunks and a bit of pom/blueberry juice.  Kept warm by sitting them on the top of my gas stove while something else was cooking in the oven. 

ABSOLUTELY DELICIOUS!!!!

SCALLOPED RED POTATOES

I washed a bunch of very small red potatoes and tossed them in olive oil and minced garlic and some freshly ground pepper.  Put them in the oven at about 375 until they were almost tender.

Then took them out of the oven and cooled a bit, before slicing each potato into three pieces.  I crumbled up a small sleeve of saltines and tossed them in with the potatoes, and then poured some half and half over the whole thing, sprinkled some parmesan cheese on top, and put back into the oven for about 20 or 25 minutes.    About halfway through I realized that they would be too dry, so I poured some more half and half over the whole  thing, sprinkled more parm cheese and returned to oven.

Next time, I would add some pats of butter.  THEY ARE VERY TASTY!!!

Blueberry Coffee Cake (Bisquick)

For the cake:

2 ½ cups biscuit mix (like Bisquick)

½ cup sugar

1 cup blueberries

½ cup sour cream

2 eggs

3 tbsp. milk

½ tsp. vanilla extract

Crumb Topping:

1/2 cup sugar

1/3 cup flour

4 tbsp. butter (cut into small cubes)

Preheat oven to 350F degrees (I actually used 340 degrees)

Spray 9x13 baking dish  with nonstick cooking spray (I like the kind that has flour in it)

I do not have a 9 by 13 pan so I used one loaf pan and an eight inch square pan

In a medium bowl combine biscuit mix and sugar.  Add sour cream (I used strawberry yogurt), eggs, milk and vanilla extract. Mix until combined. Batter will be very thick.  Gently stir in blueberries by hand. This will take a few minutes because batter is thick.

Scoop batter into prepared baking dish and make sure it is evenly spread.

I used all of the crumb topping on one pan and on the other I just put on a bunch

of brown sugar.  The Brown sugar batch was better.  

Baked Custard

Easy baked custard with nutmeg.

Cook Time: 40 minutes

Total Time: 40 minutes

Ingredients:

• 2 cups milk
• 2 eggs
• 1/8 teaspoon salt
• 2 tablespoons sugar
• nutmeg  (I substituted cinnamon)

Preparation:

Beat together milk, eggs, salt, and sugar. Pour into custard cups; place cups in a pan with hot water nearly to top of custard line. Sprinkle each with nutmeg and bake at 325° for about 40 to 55 minutes, until custard is set. This really depends on depth of the baking dish. A knife inserted in center should come out clean. Makes 4 to 6, depending on size.  I

Impossible Blueberry Pie

ngredients

1 1/2 c	blueberries
PIE MIX
1 c	bisquick mix
1/2 c	milk
1/2 c	sugar
OTHER INGREDIENTS
1 tsp	lemon juice
1/3 c	brown sugar, firmly packed
1/2 tsp	cinnamon
4 Tbsp	butter Visit GoBoldWithButter.com
1 tsp	vanilla

Share Recipe

 CUSTOMIZE  

+GROCERY LISTPRINTSAVE

Stormy Stewart

Well Seasoned

Mount Morris, MI

karlyn255

Member Since Mar 2011

 

 

 

 

 

Stormy's Notes:
I made this at work the other day. I really need to start bringing a camera.

This turns out sort of a cross between a buckle and a pie. Soooo Goooood

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Directions

1

 In a greased pie plate put you blueberries. Sprinkle with lemon juice and vanilla and set a side.

2

 Mix The brown sugar, cinnamon and butter together in a bowl and put over top of blueberries.

3

 In another bowl beat the busquick, sugar and milk together and pour over the blueberry and crumble mix.

4

 bake in oven on 350 degrees for 20-30 minutes or until it is browned and set.

5

 serve warm or cold.

I called this coffee cake and served it for breakfast..........it was a too moist, but I am not sure that leaving it in the oven longer would be a good thing.  It was very good.......just kinda mushy.  If I make this again, I will put the struesel mixture on the top instead of the middle, but I doubt if I will make it again even though I LOVE bisquick!

SLOPPY JOES

I decided to try a new recipe for sloppy joes:
I found this:
http://www.food.com/recipe/my-familys-favorite-sloppy-joes-or-pizza-joes-63689
but I made a few changes:
the following recipe reflects the changes I made:

I doubled each of the following ingredients:

one pound of ground beef

(8 ounce) can tomato sauce

1/4 cup ketchup

1/4 cup barbecue sauce (your favorite, we use Open Pit)

1 tablespoon firmly packed brown sugar

1 teaspoon dry mustard

1 tablespoon Worcestershire sauce

1 tablespoon vinegar

and added a huge heaping spoonful of Amish sweet pepper relish

and simmered for twenty minutes

DELICIOUS

Fresh Berry Cobbler

6

tablespoons butter, melted

1 1/4

cups Original Bisquick® mix

1/2

cup sugar

2/3

cup milk

3

cups fresh blueberries (I used 1 and 2/3 cups of blueberries and the rest blackberries)

• 1Heat oven to 350°F. Pour melted butter into 8 or 9-inch square baking dish.
• 2In medium bowl, whisk together Bisquick mix, sugar, and milk; pour over melted butter.
• 3Sprinkle blueberries evenly over Bisquick batter. Bake 42 to 47 minutes, or until golden brown. Serve warm.

RHUBARB and DUMPLINGS..........YUMM-O

Rhubarb and Dumplings

SATURDAY, JUNE 9, 2012

.

      2 Tbsp. butter

       1/2 cup sugar

        2 cups fresh rhubarb, diced

        Dash of salt

         1/2 tsp. cinnamon

          1 1/2 cups boiling water

.

     Combine all the sauce ingredients in a saucepan or heavy skillet               with a lid. Bring to a boil, then reduce heat and simmer gently for five    minutes.

      I DOUBLED the ingredients for the sauce, and just before the five     minutes of simmering, I stirred in about a half cup of strawberry/rhubarb preserves.  

.

        I used Bisquick and followed the recipe on the box, but added a bit of sugar.  :I dropped the dumplings on top of the simmering sauce    and continued to simmer UNCOVERED for five minutes and then put the top on the pan and simmered for fifteen minutes.  Let cool a bit before serving.  

.

This turned out absolutely scrumptious!  Its all I had for supper (with a huge glass of milk).  

F

Quesidillas

Ingredients:
flour tortillas
cheese
chicken (cooked and cut into small pieces)

fold each toritlla in half and fill each with cheese and chicken
melt some butter in a frying pan
brown on each side
Delicious!

Crispy Fried Cabbage

Crispy Fried Cabbage

1 small, firm green or white cabbage (I used half a head)
1 medium onion, peeled
30 ml (2 tbsp) oil
50 g (2 oz) butter
15 g (1 tbsp) caraway seeds (I did not have any)
sea salt and freshly ground pepper

method
1. Trim the cabbage, removing the outer leaves and core.

2. Quarter and shred it. Wash in icy water, then drain. Slice the onion.

3. Heat the oil and butter in a heavy saute pan, large frying pan, or wok.

4. When very hot, stir in the cabbage, onion and caraway seeds.

5. Stir-fry for 2 to 3 minutes until crisp and brown. I stir fried for
way more than that amount of time, probably because my shredding was not
all that small.

6. Add salt and pepper to taste.


all I can say is YUMMY! I never knew cabbage could be so tasty.

Baked Pork Chops (my own recipe)

I had four thin cut porkchops. I cut up a half an onion, a green pepper and sliced one carrot really thin, and put those in the bottom of a baking pan. I then moistened the chops in spag. sauce and then in shake and bake, and baked until the chops were done.
Very good! Next time, though, I would use thicker chops, so that the vegs would have more time to cook.

TANGY FOUR BEAN SALAD

1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans or chickpeas, rinsed and drained
1 (14.5 ounce) can cut green beans, drained
1 (14.5 ounce) great northerns drained
1 green pepper chopped
one large onion chopped
DRESSING:
1/2 cup cider vinegar
1/3 cup sugar
1/4 cup canola oil
1 teaspoon celery seed
1/2 teaspoon pepper
1/4 teaspoon salt
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
Directions

In a large bowl, combine the beans,  green pepper and onion. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well.
Pour dressing over bean mixture and stir to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon. I could not wait the four hours, and had a huge serving less than an hour after I first put this in the frig!

SHEPHERDS PIE

Last night, I prepared pork chops and a package of
Betty Crocker LOADED MASHED POTATOES: I had a lot
of potatoes left over so I decided to use them tonight
for a SHEPHERDS PIE

Brown one pound of gr. beef with
a bit of chopped onion, add
one small can of mushrooms and
one package of frozen baby onions
(cook in microwave first)

then make the sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it


In small skillet over medium heat cook butter and flour
together 2 minutes. Whisk in broth and Worcestershire sauce.
Thicken gravy 1 minute. Add gravy to meat.

Put meat mixture in casserole dish (I sprayed it
with PAM first)
Put mashed potatoes on top, put some small
pats of butter on top, and some parsley
bake in 375 oven for 25 minutes covered
5 minutes uncovered
then sprinkle some cheese on top
and put under the broiler for a minute or two

next time, I will put a layer of peas and carrots
on top of the meat mixture.

New Pasta Recipe

GNOCCHI WITH BEANS AND SPINACH


1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 package (16 ounces) potato gnocchi
1 package (6 ounces) fresh baby spinach
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1/4 teaspoon pepper
1/2 cup shredded part-skim mozzarella cheese
3 tablespoons grated Parmesan cheese
Directions
In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add gnocchi; cook and stir for 5-6 minutes or until golden brown. Stir in spinach; cook until spinach is wilted.
Add the beans, tomatoes and pepper; heat through. Sprinkle with cheeses; cover and remove from the heat. Let stand for 3-4 minutes or until cheese is melted. Yield: 6 servings.

I could not find any gnocchi in the stores, so I used cavatini. I followed the rest of the recipe, but it all looked kind of dry and tasteless, so I made some sauce and
added some meatballs from the Washburn Street Meat Market in Lockport. It was delicious!

Chicken and Sweet Potato Stew (crockpot)

Chicken and Sweet Potato Stew
Yield: 6 servings

4 boneless, skinless chicken breasts,
cut into bite-size pieces
2 medium sweet potatoes, peeled and cubed
2 medium Yukon Gold potatoes, peeled and cubed
2 medium carrots, peeled and cut into 1/2-inch slices
1 can (28 ounces) whole stewed tomatoes
1 teaspoon salt
1 teaspoon paprika
1 teaspoon celery seeds
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup nonfat, low-sodium chicken broth
1/4 cup fresh basil, chopped

Combine the chicken, potatoes, carrots,
tomatoes, salt, paprika, celery seeds,
pepper, cinnamon, nutmeg and broth in
the 4 1/2-quart CROCK-POT® slow cooker.
Cover; cook on LOW for 6 to 8 hours or
on HIGH for 3 to 4 hours.

I added about two tbsp. of brown sugar
(to cut the acidity of the tomatoes)
and threw in about 1/8 or 1/4 cup of
ketchup. I only used sweet potatoes, no
white potatoes.

DELICIOUS!!!!