Archive for April, 2010
2 cups Sugar
2 Tablespoons Vanilla
1 cup Salad Oil
2 cups shredded Zucchini
3 cups Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
1 cup crushed Pineapple, drained
1/2 cup Raisins, optional
1 cup chopped nuts (Walnuts, Pecans etc)
Preheat oven 350*
Beat Eggs until fluffy; add Sugar, Vanilla, and Oil. Blend well. Add Zucchini. Sift together Flour, Baking Powder, Baking Soda and Salt. Add sifted mixture to Egg/Sugar/Oil/Vanilla/Zucchini mixture. Stir in Pineapple, Raisins, and Nuts and mix well. Bake in 2 greased and floured loaf pans ( or sprayed with Non-Stick Cooking Spray) for 1 hour.
1 lb Stew Meat
3-4 medium size Potatoes
3-4 large Carrots
1 cup frozen corn (or vegetables you like)
1 package Lipton Beefy Onion Soup Mix
1 can Campbells Golden Mushroom soup
Cut the Stew Meat into smaller pieces if needed. Place the stew meat in a bowl or ziplock bag and sprinkle with some Worcestershire Sauce. Set aside the stew meat ( I put in the refrigerator overnight) while you peel and cube the potatoes and carrots. Place the ingredients in the crockpot in the following order. Potatoes, Carrots, Corn, Stew Meat, Beefy Onion Soup, and Golden Mushroom soup. No further seasoning is required. Cook on low for 10-12 hours or high for about 8.
2 cups Bisquick® Original baking mix
1/3 cup finely chopped dried Cranberries
3 Tablespoons Sugar
1/3 cup Heavy Cream
2 Tablespoons Milk
2 Tablespoons Sugar
Preheat oven to 425* Spray a cookie sheet with No-Stick Cooking Spray.
Mix Bisquick® baking mix, Cranberries, 3 Tablespoons Sugar, Heavy Cream, and Egg until a soft dough forms. Turn dough onto a surface dusted with baking mix and knead approximately 10 times. On the cookie sheet shape the dough into a circle (about 8 inch). Brush with Milk and sprinkle with Sugar. Cut into 8 wedges, but don’t seperate them.
Bake until Golden Brown, about 12 minutes. Seperate wedges and serve while still warm.
1 cup Oil
2 cups Sugar
2 cups Flour
2 teaspoons Baking Soda
2 teaspoons Baking Powder
1/2 teaspoon Salt
1 1/2 teaspoon Cinnamon
3 cups grated Carrots
1 cup Chopped Nuts ( Walnuts, Pecans, etc)
1/2 cup Raisins
Preheat Oven 350*
In a large bowl mix the Oil and Sugar together. Add 1 Egg at a time to the Oil/Sugar mixture. In another bowl sift together the Flour, Baking Soda, Baking Powder, Salt, and Cinnamon. Add the sifted ingredients to the Oil/Sugar/Egg mixture and combine well. Stir in the Carrots, Nuts, and Raisins. Pour into a 9×13 inch pan that has been either sprayed with a No-Stick cooking spray or that has been greased and floured. Bake at 350* for 1 hour or until a toothpick poked into the center comes out clean. Let the cake cool before frosting.
For Cream Cheese Frosting
1 8 oz package Cream Cheese
1 teaspoon Vanilla
3 Tablespoons melted Butter
1 1/2 cups Powdered Sugar (Confectioners)
Spread on cooled cake. Enjoy!
Corn tortillas (about 12-15)
16 oz green salsa (Herdez salsa verde)
Cooked chicken breast (about 3 breasts cubed)
1 6 oz plain yogurt
1 4 oz can Ortega diced green chiles
8 oz heavy cream
2-3 cups grated cheese ( 4 cheese mexican)
Vegetable oil for frying (about 1/2 inch in frying pan or enough to cover a tortilla)
Preheat oven to 375 degrees
Lightly fry tortillas in oil. When tortilla starts to bubble then flip it and let cook a few seconds before removing to drain on paper towels.
Place some chicken, cheese and diced chiles down center of a tortilla and roll enchilada style.
Place them in a 9×13 baking pan. Mix yogurt, cream, salsa, and remainder of diced chiles together and pour over enchiladas. Sprinkle cheese over top.
Cover with foil and bake 15 min
Uncover and bake 15 min. or until it starts to brown
1 cup butter at room temperature
1 cup sugar
1 cup brown sugar
1 teaspoon real vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups quick-cooking rolled oats
2 cups crispy rice cereal
1 cup coconut
1. Preheat oven to 350 F
2. Cream butter, sugar, and brown sugar in a large mixing bowl. Beat in eggs and vanilla until well blended. Sift together flour, baking soda, and baking powder. Stir flour mixture into butter/sugar mixture. Stir in rolled oats, cereal, and coconut until well combined.
3. Drop by teaspoonfuls onto baking sheets. Bake 11 to 12 minutes. Makes 5 dozen.