1 Lemon or choc.cake mix
1 instant vanilla or choc. Pudding (use vanilla w/lemon cake, choc. w/choc.)
4 eggs1c sour cream
1/2c water
1/2c butter, melted
1/4c poppyseeds (only for the lemon cake)
Blend everything together and bake @350 for 45 minutes. After you remove from pan we like to dust with powder sugar.
~From the kitchen of Ashlie S.
Friday, August 29, 2008
Soft Breadsticks
1 C +2 T hot water 1 T yeast
1/2 T sugar 2 T shortening
3 C flour 1½ t salt
½ C butter parmesan cheese & salad supreme
Preheat oven to 400 degrees.
Sprinkle yeast in water and add sugar. Let work for 5 minutes.
Cut shortening into flour and salt with pastry blender. Add yeast & water. Form into ball and knead 10-15 times. Let raise in bowl for 10 minutes. Put cube into 9X13” pan and place in heated oven to melt. Take dough out of bowl and form into rectangle 12x10 inches. Cut down center and then into 10 sections. Roll into 20 dough fingers tucking under end. Roll fingers in butter that has melted in 9x13” pan and place in pan. Sprinkle with parmesan cheese and salad supreme. Let raise for 20 minutes. Bake for 10 minutes. Serve warm.
~From the kitchen of Sue T.
1/2 T sugar 2 T shortening
3 C flour 1½ t salt
½ C butter parmesan cheese & salad supreme
Preheat oven to 400 degrees.
Sprinkle yeast in water and add sugar. Let work for 5 minutes.
Cut shortening into flour and salt with pastry blender. Add yeast & water. Form into ball and knead 10-15 times. Let raise in bowl for 10 minutes. Put cube into 9X13” pan and place in heated oven to melt. Take dough out of bowl and form into rectangle 12x10 inches. Cut down center and then into 10 sections. Roll into 20 dough fingers tucking under end. Roll fingers in butter that has melted in 9x13” pan and place in pan. Sprinkle with parmesan cheese and salad supreme. Let raise for 20 minutes. Bake for 10 minutes. Serve warm.
~From the kitchen of Sue T.
Taco Soup
1 can kidney beans, drained
1 can stewed tomatoes-not drained
1 can tomato soup
1 can veg. soup
1 can whole kernel corn, drained
1 can water, rinsing out a can
2 T. chili power, or to your liking
2 T. taco seasoning
1 lb. hamburger
3/4 cup salsa
Onion
Brown hamburger and onions. Add to remaining ingredients. Serve over tortilla chips, top with sour cream and grated cheese.
~From the kitchen of Sheryl H.
1 can stewed tomatoes-not drained
1 can tomato soup
1 can veg. soup
1 can whole kernel corn, drained
1 can water, rinsing out a can
2 T. chili power, or to your liking
2 T. taco seasoning
1 lb. hamburger
3/4 cup salsa
Onion
Brown hamburger and onions. Add to remaining ingredients. Serve over tortilla chips, top with sour cream and grated cheese.
~From the kitchen of Sheryl H.
Earthquake Cake
1 cup coconut
1 ½ cups pecans
German Chocolate cake mix (plus ingredients to make cake batter)
8 oz cream cheese
1 cup melted butter/margarine
3 ½ cups powdered sugar
Butter the bottom of a 9 x 13 pan. Sprinkle 1 cup coconut and 1 ½ cups pecans into the pan. Mix a German Chocolate cake mix (according to directions on box) and pour over the coconut and nuts. Mix 8 oz. of cream cheese, 1 cup melted butter & 3 ½ cups of powdered sugar. Drop mixture by spoonfuls on top of the cake mix.
Bake at 350° for 45 minutes to 1 hour. Will be bubbly when done.
~From the kitchen of Sheryl H.
1 ½ cups pecans
German Chocolate cake mix (plus ingredients to make cake batter)
8 oz cream cheese
1 cup melted butter/margarine
3 ½ cups powdered sugar
Butter the bottom of a 9 x 13 pan. Sprinkle 1 cup coconut and 1 ½ cups pecans into the pan. Mix a German Chocolate cake mix (according to directions on box) and pour over the coconut and nuts. Mix 8 oz. of cream cheese, 1 cup melted butter & 3 ½ cups of powdered sugar. Drop mixture by spoonfuls on top of the cake mix.
Bake at 350° for 45 minutes to 1 hour. Will be bubbly when done.
~From the kitchen of Sheryl H.
Sun Dried Tomato Pasta
1 Tbl. Butter
2 cloves garlic
1/2 - 1/4 c. sun dried tomatoes
1 c. chicken broth
1 c. whipping cream
2 chicken breasts
1/2 tsp. salt
1 tsp. pepper
2 tsp. olive oil - optional. I don't know where it goes in the recipe and don't think it is really needed.
1 Tbl. basil - or less
12 oz. pasta - penne or angel hair (the whole box, 16 oz., is too much) Fresh Parmesan cheese
Melt butter, cook garlic. Add chicken broth and cook with sundried tomatoes for 10 minutes. Add cream and spices and simmer until thick, about 5 min. Pour over cooked pasta. Add sliced grilled chicken on top and sprinkle with fresh Parmesan cheese.
I start the pasta boiling and cook the chicken while I make the sauce. I cooked the sauce with the cream in too long once and it cooked down to where there was less sauce. I think if you cook it for about 5 minutes with the cream, that should be long enough.
~From the kitchen of Paige H.
2 cloves garlic
1/2 - 1/4 c. sun dried tomatoes
1 c. chicken broth
1 c. whipping cream
2 chicken breasts
1/2 tsp. salt
1 tsp. pepper
2 tsp. olive oil - optional. I don't know where it goes in the recipe and don't think it is really needed.
1 Tbl. basil - or less
12 oz. pasta - penne or angel hair (the whole box, 16 oz., is too much) Fresh Parmesan cheese
Melt butter, cook garlic. Add chicken broth and cook with sundried tomatoes for 10 minutes. Add cream and spices and simmer until thick, about 5 min. Pour over cooked pasta. Add sliced grilled chicken on top and sprinkle with fresh Parmesan cheese.
I start the pasta boiling and cook the chicken while I make the sauce. I cooked the sauce with the cream in too long once and it cooked down to where there was less sauce. I think if you cook it for about 5 minutes with the cream, that should be long enough.
~From the kitchen of Paige H.
Hot Chicken Salad
-6 cups diced cooked chicken
-4 cups diced celery
-3 cups croutons
-3 cups mayo
-1 1/2 cups slivered almonds
-1/2 small onion diced
-1 1/2 tsp. salt
-3 cups crushed potato chips
-2 cans Cream of Chicken soup
-Mix all ingredients except chips and a few almonds.
-Place in a large cake pan and top with crushed chips and almonds.
-Bake uncovered @ 450 for 25 minutes or until bubbly. (cover with tin foil for the last 10 minutes of cooking or sooner if the almonds start to brown)
-Serve on croissants.
~From the kitchen of Brittany T.
-4 cups diced celery
-3 cups croutons
-3 cups mayo
-1 1/2 cups slivered almonds
-1/2 small onion diced
-1 1/2 tsp. salt
-3 cups crushed potato chips
-2 cans Cream of Chicken soup
-Mix all ingredients except chips and a few almonds.
-Place in a large cake pan and top with crushed chips and almonds.
-Bake uncovered @ 450 for 25 minutes or until bubbly. (cover with tin foil for the last 10 minutes of cooking or sooner if the almonds start to brown)
-Serve on croissants.
~From the kitchen of Brittany T.
Corn Casserole
1 box Jiffy cornbread mix
1 can whole kernel corn (Drained)
1 can cream corn
1 egg
1 C sour cream
1 stick (1/2 c) melted butter
1 TBS sugar
Mix all ingredients. Grease 2 qt dish and bake at 350º for about an hour.
(it will be golden brown and a toothpick should come out clean)
~From the kitchen of Gina P.
1 can whole kernel corn (Drained)
1 can cream corn
1 egg
1 C sour cream
1 stick (1/2 c) melted butter
1 TBS sugar
Mix all ingredients. Grease 2 qt dish and bake at 350º for about an hour.
(it will be golden brown and a toothpick should come out clean)
~From the kitchen of Gina P.
Diana's Quiche
serves 6
1 - 9-inch unbaked pie shell
2 Cups of shredded cheese (cheddar, swiss or mozzarella -- I've tried them all)
3 Tablespoons sliced green onion(optional -- 6 slices of cooked, crumbled bacon)
3 eggs, slightly beaten
1 1/2 Cups half-and-half
Dash pepper
Dash nutmeg
1/2 teaspoon salt
2 Tablespoons grated Parmesan cheese to sprinkle on top of quiche
Sprinkle cheese and onion (and bacon if desired) over the bottom of the pie shell. Beat eggs, cream, nutmeg, pepper and salt. Pour into pie shell. (I added some grape tomatoes sliced in half to the top. Sometimes I sprinkle fresh herbs, like basil, too.) Sprinkle with Parmesan cheese. Bake in 375 degree oven 30 - 35 minutes (or until fairly dry.)Let stand 10 minutes before serving. (Leave it in the oven if you can.)
~From the kitchen of Diana D.
1 - 9-inch unbaked pie shell
2 Cups of shredded cheese (cheddar, swiss or mozzarella -- I've tried them all)
3 Tablespoons sliced green onion(optional -- 6 slices of cooked, crumbled bacon)
3 eggs, slightly beaten
1 1/2 Cups half-and-half
Dash pepper
Dash nutmeg
1/2 teaspoon salt
2 Tablespoons grated Parmesan cheese to sprinkle on top of quiche
Sprinkle cheese and onion (and bacon if desired) over the bottom of the pie shell. Beat eggs, cream, nutmeg, pepper and salt. Pour into pie shell. (I added some grape tomatoes sliced in half to the top. Sometimes I sprinkle fresh herbs, like basil, too.) Sprinkle with Parmesan cheese. Bake in 375 degree oven 30 - 35 minutes (or until fairly dry.)Let stand 10 minutes before serving. (Leave it in the oven if you can.)
~From the kitchen of Diana D.
Wedding Pasta Salad
Garden Rotini Salad (Serves 20 -25)
8 C. Garden Rotini
1 C. shredded carrots
2 C broccoli florets
1/2 C bell pepper, chopped fine
1 1/2 C peeled and shopped cucumber
1 small can sliced or chopped olives, drained
2 C diced tomatoes or cherry tomatoes cut in half
1 C sliced celery
1 bunch green onions, finely sliced, including tops
3/4 C chopped parsley (Italian parsley if available)
2 1/2 C fresh grated Parmesan cheese
3/4 C Italian Dressing
1/2 C Caesar Dressing
1/4 C red wine vinegar
Step 1: Prepare vegetables. Mix them together and add 1/4 C of the Italian dressing and refrigerate.
Step 2: Cook pasta according to package directions. Rinse in cold water.
Step 3: Add vegetables to room temperature pasta.
Step 4: Add remaining dressings, red wine and Parmesan cheese. Save 1/2 C for garnish and serve.
I had this salad at Diana's wedding and loved it so much that I served it and mine and Kory's wedding.
~From the kitchen of Diana D.
8 C. Garden Rotini
1 C. shredded carrots
2 C broccoli florets
1/2 C bell pepper, chopped fine
1 1/2 C peeled and shopped cucumber
1 small can sliced or chopped olives, drained
2 C diced tomatoes or cherry tomatoes cut in half
1 C sliced celery
1 bunch green onions, finely sliced, including tops
3/4 C chopped parsley (Italian parsley if available)
2 1/2 C fresh grated Parmesan cheese
3/4 C Italian Dressing
1/2 C Caesar Dressing
1/4 C red wine vinegar
Step 1: Prepare vegetables. Mix them together and add 1/4 C of the Italian dressing and refrigerate.
Step 2: Cook pasta according to package directions. Rinse in cold water.
Step 3: Add vegetables to room temperature pasta.
Step 4: Add remaining dressings, red wine and Parmesan cheese. Save 1/2 C for garnish and serve.
I had this salad at Diana's wedding and loved it so much that I served it and mine and Kory's wedding.
~From the kitchen of Diana D.
Fruit Salad Dressing
2 cups orange juice
1 teaspoon orange jest (about 1 orange)
1 / 2 cup brown sugar
1 / 2 cup apple jelly
Whiz everything together in a blender until smooth, and stir into cut-up fruit. i.e. watermelon, kiwi, grapes, strawberries, blueberries, cantaloupe, honeydew, etc.
~From the kitchen of Diana D.
1 teaspoon orange jest (about 1 orange)
1 / 2 cup brown sugar
1 / 2 cup apple jelly
Whiz everything together in a blender until smooth, and stir into cut-up fruit. i.e. watermelon, kiwi, grapes, strawberries, blueberries, cantaloupe, honeydew, etc.
~From the kitchen of Diana D.
Thanksgiving Dressing (aka. stuffing)
1 1/2 to 2 loafs Cubed bread (Tear and let sit on baking sheet covered with light towel overnight. Or buy an already prepared package)
1 lrg. apple grated (I like red delicious for color)
Onion chopped (about a cup)
Celery chopped (about a cup)
Carrot grated (about ½ a cup)
Jimmy Dean Sausage cooked (1 to 2 tubes)
Chicken broth (start out with ¼ cup and add till sticky)
Onion Salt, Garlic Salt
Sage (about a tbsp)
Mix all ingredients above and stuff bird, bake accordingly. If you have leftover stuffing you can bake in a tin foil package or baking dish with glass lid.
~From the kitchen of Sandy M.
1 lrg. apple grated (I like red delicious for color)
Onion chopped (about a cup)
Celery chopped (about a cup)
Carrot grated (about ½ a cup)
Jimmy Dean Sausage cooked (1 to 2 tubes)
Chicken broth (start out with ¼ cup and add till sticky)
Onion Salt, Garlic Salt
Sage (about a tbsp)
Mix all ingredients above and stuff bird, bake accordingly. If you have leftover stuffing you can bake in a tin foil package or baking dish with glass lid.
~From the kitchen of Sandy M.
Ice Cream Sandwich Cake
Here's a yummy recipe. Definitely not low fat, but it's good. No one can believe this is made from ice cream sandwiches. :) It looks really pretty when it is cut.
18-24 ice cream sandwiches
1 (16 ounce) container frozen non-dairy whipped topping
1 (12 ounce) jar chocolate fudge topping, room temperature
chopped nuts, heath candy bars or other desired candy bars, crushed
Place 9-12 of the ice cream sandwiches side by side in a 9x13 inch baking dish. Spread evenly with half of the whipped topping, then half of the hot fudge topping. Sprinkle nuts (or crushed candy bar). Repeat with the remaining sandwiches and toppings. Cover and freeze for at least 1 hour before serving. Keep unused portion covered and frozen. Variation: Use caramel sauce too.
~From the kitchen of Carrie C.
18-24 ice cream sandwiches
1 (16 ounce) container frozen non-dairy whipped topping
1 (12 ounce) jar chocolate fudge topping, room temperature
chopped nuts, heath candy bars or other desired candy bars, crushed
Place 9-12 of the ice cream sandwiches side by side in a 9x13 inch baking dish. Spread evenly with half of the whipped topping, then half of the hot fudge topping. Sprinkle nuts (or crushed candy bar). Repeat with the remaining sandwiches and toppings. Cover and freeze for at least 1 hour before serving. Keep unused portion covered and frozen. Variation: Use caramel sauce too.
~From the kitchen of Carrie C.
Spanish Rice
The original recipe called for 1/4 cup oil - so I reduced it....you could even try just 1 Tbsp oil. Also, I usually put a little less salt in. 2 tsp. is a lot to me. Make sure you add that much pepper though. Can also substitute brown rice for white. Yum!
1½ cups white rice
2 Tbsp. oil
¼ cup chopped onion
1 clove garlic, minced
2 cups chicken broth (1 small can)
2 cups water
1 Tbsp. cumin
2 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 (8 ounce) can tomato sauce
Sauté rice in oil. Add onion and garlic. Sauté. Add chicken broth, water and remaining ingredients. Bring to a boil. Reduce heat. Simmer for 20-30 minutes.
~From the kitchen of Carrie C.
1½ cups white rice
2 Tbsp. oil
¼ cup chopped onion
1 clove garlic, minced
2 cups chicken broth (1 small can)
2 cups water
1 Tbsp. cumin
2 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 (8 ounce) can tomato sauce
Sauté rice in oil. Add onion and garlic. Sauté. Add chicken broth, water and remaining ingredients. Bring to a boil. Reduce heat. Simmer for 20-30 minutes.
~From the kitchen of Carrie C.
Beef Stroganoff
1 lb. ground beef or sliced steak
1/4 cup chopped white onion
1/2 tsp. garlic salt
2 Tbsp. all purpose flour
1 can beef broth
1 tsp. ground mustard
1/2 tsp. salt
1 tsp. pepper
1 cup sour cream (add more to taste)
wide egg noodles
In a large pot, boil water. Add egg noodles and salt. Cook till tender. In a large skillet brown ground beef . Add onion, garlic salt, salt and pepper. When onions are tender add flour to pan and mix till coated. Add beef broth and dry mustard. Let simmer about 5 min. until flour has cooked. Add sour cream and heat through. Server over noodles. (You can add fresh or canned mushrooms if you like... you won't find any of that at our house) ;)
1/4 cup chopped white onion
1/2 tsp. garlic salt
2 Tbsp. all purpose flour
1 can beef broth
1 tsp. ground mustard
1/2 tsp. salt
1 tsp. pepper
1 cup sour cream (add more to taste)
wide egg noodles
In a large pot, boil water. Add egg noodles and salt. Cook till tender. In a large skillet brown ground beef . Add onion, garlic salt, salt and pepper. When onions are tender add flour to pan and mix till coated. Add beef broth and dry mustard. Let simmer about 5 min. until flour has cooked. Add sour cream and heat through. Server over noodles. (You can add fresh or canned mushrooms if you like... you won't find any of that at our house) ;)
Friday, August 15, 2008
Favorite Low-Fat Snacks
Sweet:
Nonfat vanilla yogurt with fresh blueberries
Savory:
Light Laughing Cow cheese triangle
Wheatable Crackers
Nonfat vanilla yogurt with fresh blueberries
Savory:
Light Laughing Cow cheese triangle
Wheatable Crackers
Monday, August 11, 2008
White Chicken Chili
In a large pot add:
1 can chicken broth
4 boneless skinless chicken breasts
1/2 chopped onion
1 tsp. Garlic salt with parsley
Boil until chicken shreds easily and is fully cooked. Reserve broth and shred chicken. (Be sure to not have it too high or the broth will cook away. Sometimes I have to add a second can of broth.)
Add:
1 additional can of chicken broth
Shredded chicken
4 cans Great Northern white beans (drained and rinsed)
1 small can Herdez green salsa
2 small can chopped green chilies
Bring all ingredients to a boil. Then stir in about 3/4 of a large carton of sour cream until heated through. Serve with crushed tortilla chips, cheese, and reserved sour cream on top.
Crockpot style:
If making in the crockpot, add frozen chicken breasts or tenderloins, green chilies, green salsa, beans, and 1 can chicken broth to the crockpot. Cook 4-5 hours. Stir to shred chicken. Add sour cream and heat through.
1 can chicken broth
4 boneless skinless chicken breasts
1/2 chopped onion
1 tsp. Garlic salt with parsley
Boil until chicken shreds easily and is fully cooked. Reserve broth and shred chicken. (Be sure to not have it too high or the broth will cook away. Sometimes I have to add a second can of broth.)
Add:
1 additional can of chicken broth
Shredded chicken
4 cans Great Northern white beans (drained and rinsed)
1 small can Herdez green salsa
2 small can chopped green chilies
Bring all ingredients to a boil. Then stir in about 3/4 of a large carton of sour cream until heated through. Serve with crushed tortilla chips, cheese, and reserved sour cream on top.
Crockpot style:
If making in the crockpot, add frozen chicken breasts or tenderloins, green chilies, green salsa, beans, and 1 can chicken broth to the crockpot. Cook 4-5 hours. Stir to shred chicken. Add sour cream and heat through.
Monday, August 4, 2008
Won Ton Soup
3 Cans of Chicken Broth
1 Can of Water
1 stalk of baby Bok Choy Cabbage (diced)
2 Green Onions (diced)
1 Carrot (grated with a peeler)
1/4 tsp. Garlic Salt with parsley
1/2 tsp. Sesame Oil
16 Frozen Potstickers
1/4 - 1/2 Cup of Soy Sauce
1/2 tsp. Ground Ginger
Add Chicken Broth, Water, Cabbage, Onions, Garlic Salt, Sesame Oil and Carrots to a boil. Add Potstickers, Soy Sauce, and Ginger. Boil for 8 to 10 minutes.
1 Can of Water
1 stalk of baby Bok Choy Cabbage (diced)
2 Green Onions (diced)
1 Carrot (grated with a peeler)
1/4 tsp. Garlic Salt with parsley
1/2 tsp. Sesame Oil
16 Frozen Potstickers
1/4 - 1/2 Cup of Soy Sauce
1/2 tsp. Ground Ginger
Add Chicken Broth, Water, Cabbage, Onions, Garlic Salt, Sesame Oil and Carrots to a boil. Add Potstickers, Soy Sauce, and Ginger. Boil for 8 to 10 minutes.
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