Stuffed Breakfast Sandwich You’ve got everything here for a hearty breakfast or supper. This is really easy. You have it put together and on the table in about 30 minutes. Hubby and I love this. We don’t usually eat breakfast, so this is our lunch. […]
Month: September 2018
Wacky Spice Cake
This is another handwritten recipe from my Mom. It only makes a small cake, but it would have been enough for her and my Dad.
It’s very moist and really doesn’t need any icing. But, if you want, ice it with a plain vanilla icing.
- 1 1/2 cups flour
- 1 cup sugar
- 1/2 tsp. cloves
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1 tsp. nutmeg
- 1 tsp. vanilla
- 6 Tbsp. vegetable oil
- 1 Tbsp. white vinegar
- 1 cup water
- Sift dry ingredients into and ungreased 8-inch pan.
- Mix vanilla, oil, vinegar and water and pour over dry ingredients.
- Mix well with a fork.
- Bake at 350 degrees F. for 30 minutes.
Buffalo Chips It’s never too early to start your Christmas cookie baking. These freeze really well. I’ll make a couple of batches of these for gifts. In fact, I’ve had a couple of people ask if I were going to make some this year. Hubby […]
Cinnamon Crunch Coffee Cake I came across this recipe in my big box and realized that I hadn’t made it in alot of years. My mother made it often and I remember making it when the kids were at home. It’s really moist a cinnamony. […]
Lickity Quick Cake
This is like a wonderful pound cake. The lemonade gives it great flavor.
My family liked with with a scoop of ice cream on top.
- 1 Tbsp. plus 1/3 cup frozen lemonade concentrate, thawed
- 1/2 cup shortening
- 1 cup sugar
- 1 1/2 cups flour
- 2 tsp. baking powder
- 1/2 cup milk
- 2 eggs
- Preheat oven to 350 degrees F. Grease and flour a 9 x 5-inch loaf pan.
- Combine all ingredients in large bowl except the 1/3 cup lemonade concentrate. Blend well, then beat for 3 minutes at medium speed.
- Pour batter into prepared pan and bake for 55 to 60 min.
- Loosen cake gently from sides of pan and pour the remaining 1/3 cup lemonade concentrate over the hot cake.
- Cool the cake in the pan.
- Note: You can always make a light glaze to drizzle over it. Use some of that remaining lemonade concentrate for flavoring.
ABM Onion Bread This comes out really good. I don’t have a bread machine so I made it as you would any bread. It goes great with just about anything. I find that it’s best when warmed. ABM Onion Bread Recipe Type: Bread Cuisine: American […]
Crock Pot Pineapple Pork Chops If you like food with an Asian or Polynesian flavor, then you’ll like this. The best part is that you cook it in the crockpot. Just put it together in the morning and it’s ready when you are. I always […]
Carrots and Rice
I don’t remember where I got this one. But, I do remember making it for the kids, so I’ve had it for a while.
I made it for hubby the other night and I don’t think I had enough sauce. It was still good, though! I always add extra carrots – because I like them.
- 1 cup sliced carrots
- 3 Tbsp. minced onion
- 4 1/2 cups water
- 2 tsp. salt
- 2 cups uncooked long grain white rice
- 1/2 cup white sugar
- 1 cup half & half cream
- 3/4 cup butter
- In a large saucepan, combine carrots, onion, water and salt. Bring to a boil; reduce heat to medium and simmer for 10 minutes. Stir in rice. Reduce heat to low and cover pan. Allow to steam for 20 minutes.
- Stir sugar, half & half and butter into rice mixture. Consistency should be creamy, not dry. Stir in some milk if necessary. Remove from heat and serve immediately.
Chicken Waikiki Beach This isn’t really an Asian dish. I think it would be considered Polynesian. But, what ever it is, it sure is good! My sister gave me this recipe many years ago. Chicken Waikiki Beach Recipe Type: Chicken Cuisine: American Author: Marsha Powell […]
Stuffed Peppers for 2 Since it’s just hubby and myself now, I’m always on the lookout for great recipes that only serve 2 people. We don’t mind leftovers but I’d rather not have them hanging around. I usually have these with a nice green salad. […]
Tater Tot Casserole
Everyone has their own version of Tater Tot Casserole. This is mine.
- 1 lbs. ground beef
- 1/2 onion, chopped
- 1 can cream of celery soup
- 1/2 can whole kernel corn
- 1/2 green pepper, chopped fine
- tater tots
- shredded cheese
- Preheat oven to 350 degrees F. Grease a 8-inch square casserole dish.
- Saute the ground beef, onion and green pepper. Drain.
- Combine this with the soup and corn.
- Pour into the casserole dish.
- Cover with tater tots. Sprinkle with cheese.
- Bake 30 to 40 minutes.
Mexican Bean Salad I got this recipe from my former mother-in-law. She gave me several Tex-Mex recipes that I’m looking for. I’ll post them when I find them. She was a sweet lady who taught me how to cook “Texan”. The tomatoes are my add […]
Cafe du Monde Beignets This is another recipe that makes alot. I think it says that it makes 5 dozen. But, the publisher of this recipe doesn’t recommend cutting the recipe down. The dough keeps well in the refrigerator for about a week. Cafe du […]
Lunch Lady Cinnamon Rolls
Just a warning – this recipe makes a lot! The first time I made it, I really didn’t pay any attention to the amount of flour going into it. I ended up with pans and pans and pans of cinnamon rolls.
I had them sitting all over the kitchen and even on the dining room table. My family was in heaven – along with the neighbors.
- 1 3/4 cups shortening
- 1/3 cup sugar
- 1 Tbsp. salt
- 1 3/4 cups boiling water
- 4 eggs, beaten
- 3 1/2 Tbsp. yeast, dissolved in 1 3/4 cups warm water
- 9 cups flour
- butter, softened
- Combine shortening, sugar, salt and boiling water. Beat eggs and add to first mixture. Dissolve yeast in warm water and let sit about 10 minutes – or until foamy.
- Add flour and mix well. You may have to use your hands. Place in refrigerator to chill.
- Remove dough from refrigerator and roll to 1/4-inch thickness. Spread with butter; sprinkle with lots of cinnamon and then sprinkle on the sugar.
- From the long side, roll up as tightly as you can; cut into 1-inch thick rolls. Put in a buttered pan and press down slightly. Cover with plastic wrap and put back in the refrigerator until needed.
- Turn oven on and set temperature to 400 degrees F. Put the rolls into the cold oven and bake until done.
- Extra Instruction: Remove rolls from refrigerator and allow to rise 45 minutes to 1 hour. Bake in a preheated 350 degree F. oven for 15 to 20 minutes.
Sheepherder’s Bread I’m sure many of you have made this type of bread. You bake it in a Dutch oven. For me, this makes the best PB&J. Sheepherder’s Bread Recipe Type: Bread Cuisine: American Author: Marsha Powell Prep time: 2 hours 20 mins Cook time: […]
Muffulettas If you’ve ever been to Louisiana or even just to New Orleans, then maybe you’ve had one of these delicious sandwiches. I found the best recipe for the bread, the olive salad and the sandwich itself. It’s a rather long one, so sit back […]
San Jose Quiche
Since hubby and I don’t eat breakfast, this is great for our lunch. It serves 6, but for just the two of us we always have leftovers.
I found that it freezes really well. And, if you’re wondering – Yes! – I always have to have ketchup on mine. Hubby usually has some Salsa on his.
- 1 lb. ground beef
- 1 medium onion, diced
- 1 clove garlic, minced
- 1/2 tsp. dried cilantro
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 cup green chili salsa
- 6 corn tortillas, cut into 1 inch pieces
- 2 (4 ounce) ans whole green chilies, drained and cut lengthwise into 1 inch strips
- 2 cups cheddar cheese, shredded
- 6 large eggs, beaten
- 1 1/2 cups milk
- Preheat oven to 350 degrees F.
- Combine the first 7 ingredients in a skillet. Cook until meat is browned, stirring until it crumbles. Drain the grease from the skillet. Stir in salsa. Set aside.
- Place half the tortillas in the bottom of an ungreased 11x7x2-inch baking dish. Spread half the meat mixture over the tortillas. Place half the green chile strips over the meat mixture. Sprinkle with 1 cup of the cheese. Repeat the layers once.
- Combine eggs and milk. Pour egg mixture over the meat & cheese. Bake, uncovered, at 350 degrees F. for 40 to 45 minutes or until the eggs are set and lightly browned. Let stand 5 minutes before serving.
- Garnish with salsa and avocado or guacamole.
- Note: I used flour tortillas because that’s what we’d rather have. I didn’t cut them up – I used them whole and pressed them up the sides of the pan. If using flour tortillas, grease your pan or they’ll surely stick.
Coffee Pot Roast This comes out so good! It’s a great recipe to get started first thing in the morning. It’ll be ready when you are. Coffee Pot Roast Recipe Type: Crockpot Cuisine: American Author: Marsha Powell Prep time: 15 mins Cook time: 10 hours […]
Pasta Beef Cobbler I’m not in the habit of using convenience foods. They usually have too much salt and more preservatives then I care to think about. But, this recipe is an easy week night supper. I always serve this with a green salad or […]
Cheesy Beer Bread
I always use Guinness Stout in my recipes that call for beer. To me, it gives a better flavor and a much better rise.
- 1 12-ounce bottle beer
- 2 Tbsp. butter
- 2 Tbsp. milk
- 4 cups flour
- 2 tsp. salt
- 2 Tbsp. sugar
- 4 tsp. yeast
- 1 tsp. pepper (optional)
- 8 ounces shredded cheese
- 2 Tbsp. butter, melted
- Grease 2, 9 x 5-inch loaf pans.
- In medium saucepan warm beer. Stir in milk and 2 Tbsp. butter to melt. Pour into bowl. Let cool until just barely warm. Add flour, salt, sugar and yeast. Add pepper if you’re using it.
- Add the cheese gradually. Dough should be somewhat soft and sticky. Let rise 2 hours.
- Form into loaves or buns. Place in pans. Let rise 45 minutes to an hour.
- Preheat oven to 325 degrees F. Bake loaves for 1 hour or until golden.
- Note: I found that they bake just as well at 375 degrees F for about 20 minutes. Do keep an eye on it!
Cinnamon Scented Ornaments The recipe for these ornaments came from a lady I knew lots of years ago. I remember going over to her house and the aroma was fantastic. She and her daughter had been making these. You’d have to make alot to get […]
Pumpkin Spice Bars
Normally, I would put Halloween sprinkles on the top, but I guess I ran out. Oh well, they’re just as good without them.
- 2 cups graham cracker or gingersnap crumbs
- 7 Tbsp. butter, melted
- 1 2/3 cups plus 1/4 cup sugar, divided
- 2 cups flour
- 2 tsp. cinnamon
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 4 eggs
- 1 can (15 ounces) pummpkin puree
- 1 cup vegetable oil
- 1 can (16 ounces) cream cheese frosting
- Halloween sprinkles
- Preheat oven to 350 degrees F. Line a 15 x 11-inch pan with foil; set aside.
- In a small bowl, mix graham creacker crumbs , butter and 1/4 cup sugar until well combine. Spread mixture into prepared pan. Using a measuring cup with a flat bottom, smooth mixture to form an even crust.
- Bake crust until fragrant, about 6 minutes. Let cool completely.
- In a medium bowl, combine flour, cinnamon, baking powder, baking soda and salt. In a separate bowl, beat eggs, remaining sugar, pumpkin puree and oil; stir in flour mixture.
- Using a rubber spatula, spread the pumpkin mixture evenly over the cooled crust in pan.
- Bake until filling pulls away from the pan, 25 to 30 minutes; let cool completely in pan.
- Frost the top of the cooled bars with cream cheese frosting. Sprinkle with Halloween sprinkles. Cut into 24 bars and serve.
- Note: You can always use your own cream cheese icing recipe.
Pumpkin Swirl This looks hard, but it’s really not. This recipe came from a holiday recipe insert in the newspaper back in November of 1991. Pumpkin Swirl Recipe Type: Dessert Cuisine: American Author: Marsha Powell Prep time: 20 mins Cook time: 15 mins Total time: […]
Old Fashioned Paradise Pumpkin Pie This comes out really good! I found that you need a deep dish pie crust. I always double the streusel. Why? Because I love it! Old Fashioned Paradise Pumpkin Pie Recipe Type: Pies Cuisine: American Author: Marsha Powell Prep time: […]
Taco Beef & Pasta
Can you tell that I like tacos? And, don’t forget the enchiladas.
This is an easy recipe that originally came from the National Beef Council. The recipe calls for rotini, but since I didn’t have any I used shells.
- 1 lb. beef round tip steaks, sliced 1/8 to 1/4 – inch thick.
- 2 cups uncooked rotini pasta
- 1 jar (16 ounces) prepared mild to medium chunky salsa
- 1 can (15 ounces) black beans, drained and rinsed
- 1/4 cup water
- 1 packet taco seasoning
- 1 Tbsp. fresh cilantro, chopped
- 3 cloves garlic, minced
- 1 Tbsp. olive oil
- Cook pasta al dente according to package directions.
- Meanwhile, cut your steaks into strips.
- In medium bowl combine beef with taco seasoning, cilantro and garlic. Toss to coat.
- Heat a large non-stick skillet over medium-high heat. Add olive oil and then add beef and stir-fry for one minute or until the outside is no longer pink on the outside.
- Remove from skillet with a slotted spoon.
- In that same skillet, combine pasta, salsa, beans and water. Cook 4 to 5 minutes or until heated through, stirring occasionally.
- Return beef to skillet and stir to combine. Heat just until everything is hot.
Deep Dish Taco Pizza There are 3 foods in this world that I can’t pass up. Pizza is one of them. The recipe calls for a 9 x 13-inch pan, but I have this huge round pan that’s just perfect for deep dish pizzas. I […]