One of the girls I graduated from high school with told me this
recipe. She said it has been handed down from her grandmother
to her mother to her.
Ingredients:
small ring macaroni (I used 1/3 to 1/2 pound)
one can of peas
candied dill pickles (she uses Bellvue, but I did not
have those, so I used bread and butter pickles)
one can of tuna
salt and pepper to taste
Mayonnaise
Cook the noodles and drain
chop up the pickles, drain the peas
stir all ingredients together.
Saturday, February 28, 2015
Friday, February 27, 2015
Coconut/Choc.Chip/Raisin Blondies
Coconut Chocolate Chunk Blondies
JULY 10TH, 2009INGREDIENTS:
1 cup all-purpose flour
1/8 teaspoon salt
4 ounces unsalted butter, melted and cooled to room temperature
1 cup light brown sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 cup sweetened flaked coconut
1/2 cup choc. chips and 1/2 cup raisins
More Coconut-for sprinkling on the top of the bars.
1/8 teaspoon salt
4 ounces unsalted butter, melted and cooled to room temperature
1 cup light brown sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 cup sweetened flaked coconut
1/2 cup choc. chips and 1/2 cup raisins
More Coconut-for sprinkling on the top of the bars.
DIRECTIONS:
1. Preheat oven to 350°F. Spray an 8-inch square baking pan with cooking spray.
2. Combine the flour and salt; whisk and set to the side.
3. Stir together the melted butter and brown sugar until smooth and creamy; beat in egg and vanilla extract until well blended.
4. Slowly beat in the flour and salt mixture until just blended. Next, stir in the coconut, raisins and chocolate chips. Scrape the batter into the pan. Make sure the batter is spread evenly, smooth with a spatula. Sprinkle extra coconut on top of the bars.
5. Bake for 25-30 minutes, or until set in the center but still soft. Do not overbake the bars. Let cool slightly before serving. Cut the bars into squares.
- from Two Peas and Their Pod & Brown Eyed Baker
Thursday, February 26, 2015
CRISP ROASTED POTATOES (from Prevention Magazine)
2 lb new or small red potatoes
2 Tbsp olive oil
2 Tbsp olive oil
1. HEAT oven to 400°F.
2. RUB large roasting pan, baking sheet, or cast-iron skillet with olive oil. Scrub potatoes, pat dry, and cut in half.
3. PUT in pan, drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast, undisturbed, 20 minutes.
4. STIR or turn with tongs, adding more oil if potatoes stick to pan. Continue to roast, stirring or turning occasionally, until crisp outside and tender inside, about 10 minutes longer. They're done when a sharp knife inserted meets almost no resistance.
2. RUB large roasting pan, baking sheet, or cast-iron skillet with olive oil. Scrub potatoes, pat dry, and cut in half.
3. PUT in pan, drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast, undisturbed, 20 minutes.
4. STIR or turn with tongs, adding more oil if potatoes stick to pan. Continue to roast, stirring or turning occasionally, until crisp outside and tender inside, about 10 minutes longer. They're done when a sharp knife inserted meets almost no resistance.
VERY GOOD, but next time I would add more spices (maybe garlic powder)
Saturday, February 14, 2015
Sausage Alfredo
ingredients
- 1 package Hillshire Farm Smoked Sausage, diagonally cut into 1/4-inch slices
- (or smoked sausage or kielbasa of your choice
- 8 ounces pasta, cooked and drained
- 1 cup heavy cream and one cup whole milk
- 2 teaspoons Cajun seasoning or seasoning of your choice
- 1/2 cup grated parmesan cheese
directions
Prepare pasta according to package directions; drain and set aside.
Sauté sausage in a large skillet over medium-high heat for 5 minutes, turning occasionally.
Add cream/milk and Cajun seasoning; bring to a boil. Reduce heat; simmer gently for 3-4 minutes or until mixture begins to thicken.
Remove from heat and stir in parmesan cheese.
This is really tasty, and is a quick and easy way to make ALFREDO SAUCE.
Tip: For added fresh flavor add 1 cup frozen green peas in last 3-4 minutes of cooking pasta. Continue as directed. For added visual appeal, garnish with chopped tomato and sliced green onion, if desired. (I might do this the next time I make it)
Tip: For added fresh flavor add 1 cup frozen green peas in last 3-4 minutes of cooking pasta. Continue as directed. For added visual appeal, garnish with chopped tomato and sliced green onion, if desired. (I might do this the next time I make it)
Tuesday, February 10, 2015
Quick Baked French Toast
most baked french toast recipes call for putting the ingredients together in the evening and stashing the casserole in the frig overnight and cooking it in the a.m. I did not want to do that. I found this recipe http://everydaysisters.blogspot.com/2011/07/quick-easy-french-toast-casserole.html and modified it.
3/4 loaf of cinnamon raisin bread, torn into small pieces
four eggs
one cup of cream
3/4 to one cup of milk
tsp. vanilla
three tbs. sugar
dash of salt
some cinnamon
pour the liquid over the bread, stir and let set for a little while
Spray bottom of 8 by 13 casserole dish
pour some juice from a jar of Trader Joe cherries into the bottom and scatter a
few cherries in the juice. Put the bread/liquid mixture into the pan and press down
with the back of a spoon so that the bread pieces are submerged or mostly submerged
in the liquid.
Place some cherries randomly around the top and add some of the cherry juice.
Bake at 425 for 35-40 minutes. Let sit for a few minutes before cutting into squares. It did not need maple syrup or anything else on it.
I want to try this with pineapple the next time!
3/4 loaf of cinnamon raisin bread, torn into small pieces
four eggs
one cup of cream
3/4 to one cup of milk
tsp. vanilla
three tbs. sugar
dash of salt
some cinnamon
pour the liquid over the bread, stir and let set for a little while
Spray bottom of 8 by 13 casserole dish
pour some juice from a jar of Trader Joe cherries into the bottom and scatter a
few cherries in the juice. Put the bread/liquid mixture into the pan and press down
with the back of a spoon so that the bread pieces are submerged or mostly submerged
in the liquid.
Place some cherries randomly around the top and add some of the cherry juice.
Bake at 425 for 35-40 minutes. Let sit for a few minutes before cutting into squares. It did not need maple syrup or anything else on it.
I want to try this with pineapple the next time!
Wednesday, January 28, 2015
Rachael Rays Thanksgiving Meatloaf
INGREDIENTS
- 3 tablespoons butter
- 1 tablespoon EVOO, plus more for drizzling
- 1 tablespoon chopped fresh thyme
- 2 to 3 small stalks celery with leafy tops, finely chopped
- 1 small Honeycrisp or McIntosh apple, peeled and chopped
- 1 small onion, finely chopped
- Kosher salt and freshly ground pepper
- 1 1/2 cups cubed seasonedcornbread or traditional stuffingcubes
- 1 to 1 1/2 cups chicken stock
- 1/3 cup dried sweetened cranberries
- 2 pounds ground turkey (mix of white and dark meat)
- 1 cup shredded or crumbled extra-sharp white Cheddar
- 1 tablespoon poultry seasoning
- 1 large egg
- Cider Gravy, optional, recipe follows
- Whole berry cranberry sauce (homemade or store-bought), for serving
- 3 tablespoons butter
- 2 rounded tablespoons all-purpose flour
- 2 cups chicken or turkey stock
- 1/2 cup cloudy apple cider
- 1 tablespoon Worcestershire sauce
- Kosher salt and freshly ground pepper
- 1 egg yolk, optional
- Finely chopped fresh flat-leaf parsley, optional, for garnish
DIRECTIONS
Preheat the oven to 400 degrees F.
Heat the butter and EVOO in a large skillet over medium heat. Add the thyme, celery, apples, onions, and salt and pepper to taste and cook until tender, 7 to 8 minutes. Transfer the mixture to a bowl and let cool.
Pulse the stuffing cubes in a food processor until crumbs form, then transfer to a bowl and moisten with the chicken stock to soften.
Cover the cranberries with hot water in a bowl and let soften, thendrain.
Put the turkey in a large bowl and sprinkle with salt and pepper. Add the stuffing crumbs, apple mixture, cranberries, cheese, poultry seasoning and egg and mix gently to combine.
On a parchment-lined baking sheet, form the turkey mixture into a loaf that is 10 inches long and 4 inches high. Drizzle with EVOO and bake until golden and cooked through, 50 to 60 minutes.
Slice the meatloaf and serve with Cider Gravy and cranberry sauce.
Cook's Notes: Steamed green beans and mashed sweet potatoes are great alongside this meatloaf. For the sweet potatoes, boil 1 peeled and cubed potato per person until tender, then mash with chicken stock, salt, pepper, nutmeg and maple syrup to taste.
The meatloaf can be covered and refrigerated for a make-ahead meal. Reheat in a moderate oven or slice and heat in a pan withchicken stock. The gravy, without the egg yolk, can be made ahead of time and refrigerated. Reheat over medium heat and add the egg yolk as directed.
Heat the butter and EVOO in a large skillet over medium heat. Add the thyme, celery, apples, onions, and salt and pepper to taste and cook until tender, 7 to 8 minutes. Transfer the mixture to a bowl and let cool.
Pulse the stuffing cubes in a food processor until crumbs form, then transfer to a bowl and moisten with the chicken stock to soften.
Cover the cranberries with hot water in a bowl and let soften, thendrain.
Put the turkey in a large bowl and sprinkle with salt and pepper. Add the stuffing crumbs, apple mixture, cranberries, cheese, poultry seasoning and egg and mix gently to combine.
On a parchment-lined baking sheet, form the turkey mixture into a loaf that is 10 inches long and 4 inches high. Drizzle with EVOO and bake until golden and cooked through, 50 to 60 minutes.
Slice the meatloaf and serve with Cider Gravy and cranberry sauce.
Cook's Notes: Steamed green beans and mashed sweet potatoes are great alongside this meatloaf. For the sweet potatoes, boil 1 peeled and cubed potato per person until tender, then mash with chicken stock, salt, pepper, nutmeg and maple syrup to taste.
The meatloaf can be covered and refrigerated for a make-ahead meal. Reheat in a moderate oven or slice and heat in a pan withchicken stock. The gravy, without the egg yolk, can be made ahead of time and refrigerated. Reheat over medium heat and add the egg yolk as directed.
Heat the butter in a saucepan over medium heat. Add the flour and cook, whisking, for 2 minutes. Whisk in the stock, cider andWorcestershire sauce. Season with salt and lots of pepper. Simmeruntil the gravy is thick enough to coat the back of a spoon. Lightly beat the egg yolk, if using, in a medium bowl. Slowly pour in some of the gravy, whisking constantly to temper the yolk. Whisk in the remaining gravy. Transfer to a gravy boat or serving dish andgarnish with parsley, if desired.
SIMILAR RECIPES
Friday, January 23, 2015
Chicken Pot Pie from scratch
bottom crust
no roll pie crust
1 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1/2 cup vegetable oil
2 tablespoons cold milk
Combine flour, sugar, and salt into a 9-inch pie
plate.
In a 1-cup measuring cup, whisk together oil and
milk and pour over flour mixture.
Using a fork
mix until dough forms. Press dough evenly over
bottom and up sides of pie plate; flute edges.
I DID NOT GREASE OR BUTTER THE BOTTOM OF THE PIE PAN
To use as an unbaked pie shell: Fill with desired pie filling
and bake according to filling directions.
To use as a baked pie shell: Prick surface of dough with a fork several
times and bake in a preheated 425 degree oven 12 to 15 minutes; cool
and fill as desired.
You can even use this pie crust for beef pot pies
or with any other savory filling – just eliminate the sugar.
FILLING
left over chicken cut into bite sized pieces
frozen (thawed) peas
one small can of mushrooms (drained)
one can of cream of chicken soup
enough chicken (freshly made) to thin the mixture to
desired consistency.
I followed the directions for the no roll crust (leaving out
the sugar) and put it
in the bottom of a ten inch pie pan (next time I will use nine inch)
put the filling in
I took a cup of bisquick and added milk until I got the desired
consistency (for top crust)
dropped by spoonfuls on top and
then spread it around a little bit
baked in 350 degree oven for 30-35 minutes until the
topping was light brown
let sit for a few minutes before cutting into it
DELICIOUS....the no roll pie crust worked great!!!
no roll pie crust
1 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1/2 cup vegetable oil
2 tablespoons cold milk
Combine flour, sugar, and salt into a 9-inch pie
plate.
In a 1-cup measuring cup, whisk together oil and
milk and pour over flour mixture.
Using a fork
mix until dough forms. Press dough evenly over
bottom and up sides of pie plate; flute edges.
I DID NOT GREASE OR BUTTER THE BOTTOM OF THE PIE PAN
To use as an unbaked pie shell: Fill with desired pie filling
and bake according to filling directions.
To use as a baked pie shell: Prick surface of dough with a fork several
times and bake in a preheated 425 degree oven 12 to 15 minutes; cool
and fill as desired.
You can even use this pie crust for beef pot pies
or with any other savory filling – just eliminate the sugar.
FILLING
left over chicken cut into bite sized pieces
frozen (thawed) peas
one small can of mushrooms (drained)
one can of cream of chicken soup
enough chicken (freshly made) to thin the mixture to
desired consistency.
I followed the directions for the no roll crust (leaving out
the sugar) and put it
in the bottom of a ten inch pie pan (next time I will use nine inch)
put the filling in
I took a cup of bisquick and added milk until I got the desired
consistency (for top crust)
dropped by spoonfuls on top and
then spread it around a little bit
baked in 350 degree oven for 30-35 minutes until the
topping was light brown
let sit for a few minutes before cutting into it
DELICIOUS....the no roll pie crust worked great!!!
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