Wednesday, December 12, 2012

Gingerbread Marshmallow Crispy Treats

These Gingerbread Marshmallow Crispy Treats are amazingly scrumptious!


Gingerbread Marshmallow Crispy Treats

1 stick of butter or margarine

1/8 teaspoon ground allspice

1/8 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/4 teaspoon ground ginger

1 (10 oz.) bag Gingerbread Marshmallows

5 cups Crisp Rice Cereal

Holiday Decorative Sprinkles (red, green and white)

1.) Using a plastic sandwich bag, coat the inside of 1-(9x13-inch) baking pan with either butter or margarine. Then set pan aside.

2.) Melt either 1 stick of butter or margarine over low heat in a large Teflon coated pan.

3.) Add the spices and stir.

4.) Add the marshmallows, and stir until the marshmallows have melted, and the mixture is smooth.

5.) Remove pan from the heat, then add the crisp rice cereal; stir until cereal is coated well with the marshmallow mixture.

6.) Pour the marshmallow/cereal mixture into the baking pan.

7.) Using your hands, which have been coated with a bit of butter or margarine; gently press the mixture into the pan.

8.) Immediately sprinkle bars with some holiday candy sprinkles; gently patting sprinkles onto the bars.

9.) Let the bars set for a few hours before slicing them.

10.) Yields: 12 bars (I cut my bars large in size, as they weren't very thick bars, but you could cut them into (24) 2x2-inch squares.)

Gingerbread Marshmallow Crispy Treats | Just A Pinch Recipes

Santa Claus Cookies

This recipe is from my 1982 Betty Crocker Christmas Cookbook.



Santa Claus Cookies

1 cup granulated sugar
1/2 cup shortening, or butter flavor shortening
2 Tablespoons milk
1 teaspoon grated lemon peel (I omit this, don't really need it)
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
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Creamy Frosting: See Recipe Below
Miniature Marshmallows, to decorate cookies
Red Sugar, to decorate cookies
Milk Chocolate, or Semi-Sweet Chocolate Chips, to decorate cookies
Red Hots Cinnamon Candies, to decorate cookies
Flaked or Shredded Coconut, to decorate cookies
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1.)  Mix granulated sugar, shortening, milk, lemon peel and egg.

2.)  Stir in flour, baking powder, baking soda and salt.

3.)  Heat oven to 400 degrees.

4.)  Shape dough into 1-1/4 inch balls.

5.)  Place about 2-inches apart on ungreased cookie sheet, and flatten each to about 2-1/2 inch in diameter, with greased bottom of a beverage glass dipped in sugar.

6.)  Bake until edges are light brown, 8 to 10 minutes; then let cookies cool completely before frosting them.

7.)  Spread cookie with small amount of Creamy Frosting.

8.)  Sprinkle top third of cookie with red sugar (to make Santa's cap).

9.)  Press on miniature marshmallow for tassel of cap.

10.)  Press 2 chocolate chips for the eyes, and 1 red cinnamon candy for the nose.

11.)  Sprinkle bottom third with either flaked or shredded coconut, for the beard.

12.)  Frost and decorate each cookie before starting another.

13.)  Yields: about 2 dozen cookies. (Mine yielded: 27 cookies)

14.)  Creamy Frosting: Mix 3 cups powdered sugar, 1 teaspoon vanilla extract, and 4-6 tablespoons milk; mix until desired consistency.  (I actually used: 3 cups plus 6 tablespoons of powdered sugar, 6 tablespoons plus a 1/2 tablespoon of milk, and the 1 teaspoon of vanilla extract.)

15.) Note: I baked my cookies on Pampered Chef Stoneware, and baked the first 2-3 batches for 10 minutes, and the last 2 batches for 9 minutes, as the cookies were starting to brown up a bit more.





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Super Easy Chocolate-Walnut Fudge

This really is a delicious fudge recipe to make for Christmas or for someone special on Valentine's Day.  Joy 1996 posted this recipe on another website quite a few years ago, and I'm so glad she did.  Everyone whose made this fudge, always seems to enjoy it.  I double the recipe, except for the walnuts (or pecans), and only add 1-1/4 cups of chopped walnuts. 




Super Easy Chocolate-Walnut Fudge

Prep Time: 5 Minutes 
Cooking Time: About 10 Minutes


2 (12 ounce) pkgs. real semi-sweet chocolate chips
2 (14 oz.) cans sweetened condensed milk
1-1/4 cups chopped walnuts (or pecans)
2 teaspoons vanilla extract


1.)  In top of double boiler, melt chocolate chips and condensed milk together; stir until smooth.


2.)  Remove from heat, and stir in the walnuts and vanilla extract; blend well.


3.)  Pour into a buttered 13x9x2-inch baking pan.


4.)  Refrigerate until fudge is slightly firm.


5.)  With a buttered knife, cut the fudge into 48 (1-1/4 inch) pieces.


6.)  Refrigerate again, until the fudge has firmed up completely.


7.)  Yields: 3-1/2 lbs. (or) 48 (1-1/4-inch) pieces each.


Saturday, December 1, 2012

Cinnamon-Sugar Pretzels

These delicious cinnamon-sugar coated pretzels, are a quick, easy, inexpensive snack to make.



Cinnamon-Sugar Pretzels

Prep Time: 2 Minutes
Bake Time: 30 Minutes

1 (16 oz.) pkg. small pretzels (use mini pretzel twists)
2/3 cup vegetable oil
1/2 cup granulated sugar
2 teaspoons ground cinnamon

1.)  Preheat the oven to 300ΒΊF.

2.)  In a large roasting pan add the pretzels, and spread the pretzels out evenly in the pan.

3.)  In a small bowl add the oil, sugar, and cinnamon; stir thoroughly to blend ingredients together.

4.)  Pour the oil-cinnamon-sugar mixture over the pretzels; toss well to coat the pretzels with the mixture.

5.)  Place roasting pan in oven, bake uncovered for 30 minutes, and stirring twice during baking time (every 10 minutes).

6.)  Place baked pretzels onto a baking sheet that has been lined with wax paper.

7.)  Spread pretzels out as evenly as you can, to allow them to cool before serving.

8.)  Store pretzels in an airtight container.

9.)  Yields: 16 ounces of cinnamon-sugar flavored pretzels

Wednesday, November 28, 2012

Beef Stew (or) Venison Stew

I've been making this stew for over 30 years. It can be made with either beef or venison. A friend of my daughter's really likes this stew. He even told me... "It's the best stew he's ever had!"




Beef Stew (or) Venison Stew 

1-1/2 lbs. beef or venison stew meat, cut into 3/4" pcs.
1/2 cup flour
2-3 tablespoons shortening (add more if need be)
salt and pepper, season according to taste
1 medium onion, chopped fine
several large dashes of Worcestershire sauce
6 cups hot water
2 teaspoons beef bouillon granules
pinch of dried thyme
1 bay leaf
1 Tbsp. lemon juice (This tenderizes the meat while cooking)
4 whole cloves
5 carrots, sliced thin
4 medium-sized potatoes, cubed small
1/2 to 1 green, or yellow bell pepper, chopped fine
1 stalk celery, sliced thin
1 (4 oz.) can mushroom stems & pieces, drained
1 (14.5 oz.) can whole tomatoes, cut up
1/2 cup frozen peas, optional (See *Note)
4 tablespoons flour (I use cornstarch)
1/2 cup cold water
1 tsp. Kitchen Bouquet Browning & Seasoning Sauce (opt.)

1)  Coat beef stew meat (or venison stew meat) with flour.

2.)  In a large skillet, melt the shortening.

3.)  Add the flour coated meat; season with salt and pepper.

4.)  When the meat is almost browned, add onions, and finish browning.

5.)  Add the Worcestershire sauce, and stir for another minute.

6.)  Transfer to a 5-quart Dutch Oven, or a large soup kettle.

7.)  Add the hot water, bouillon granules, thyme, bay leaf, lemon juice, and whole cloves.

8.)  Bring to a boil, cover, then reduce heat to a simmer, and cook for 2 hours.

9.)  Add the carrots, potatoes, green peppers, celery, mushrooms and tomatoes. 

10.)  Cover, and simmer 1-1/2 hours.

11.)  Remove the bay leaf and whole cloves at this point, then bring back to a boil.

12.)  Combine the flour and cold water, and add this to the boiling stew; stirring constantly.

13.)  Finally add the Kitchen Bouquet, and thoroughly mix through.

14.)  Yields: 8 to 10 servings.

*Note: Sometimes you'll only need 3 tablespoons of flour, mixed with 1/3 cup cold water to thicken the stew.  Also, if wanting to add peas to the stew, add the frozen peas within the last 20 minutes of cooking time (while the vegetables are simmering).



I thought I'd add another photo of the stew.

Sunday, November 11, 2012

Basic Pancakes

I've always made my pancakes pretty much from scratch,
and this is the recipe I've been using for many years.



Basic Pancakes

2 eggs
2 cups buttermilk (See *Note below)
1/4 cup vegetable oil
2 cups all-purpose flour
2 Tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

1.)  Heat griddle to medium-high heat (400ΒΊ F).
(I use a non-stick Teflon frying pan; spayed with Pam).

2.)  In a large bowl, beat eggs, stir in buttermilk and oil.  Add remaining ingredients; beat (or stir) just until large lumps disappear.

3.)  Lightly grease heated griddle. Pour batter, (about 1/4 cup at a time) onto hot griddle.  Bake until bubbles form, and edges start to dry; turn and bake other side.

4.)  Makes 16 (4-inch) pancakes, or 32 (3-inch) pancakes.

5.)  Serve pancakes with either pure maple syrup, store-bought pancake syrup, or with your favorite jam or preserves.

6.) *Note: If you don't have buttermilk, then add either 2 Tablespoons of 5% white vinegar, or 2 Tablespoons of bottled lemon juice (from concentrate), into a 2 cup measuring bowl (or measuring cup).  Fill the measuring bowl or cup up to the 2 cup mark with milk. (I use 2% milk).  Let set for 5 minutes before using.


I topped these pancakes with a no-cooked strawberry jam,
that I make and keep in the freezer.  

Pumpkin Pancakes

I thoroughly enjoyed these pancakes! I added some pumpkin spice liquid coffee creamer to the batter, to give the pancakes a bit more spice.



Pumpkin Pancakes

1 cup Bisquick Original Pancake and Baking Mix
2 Tablespoons of the Bisquick Pancake and Baking Mix
3/4's of one Tablespoon of Bisquick Pancake and Baking Mix
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1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
Dash of salt
1/4 cup canned pumpkin puree 
1 Tablespoon of sugar
1 large egg, beaten 
1/2 cup 2% milk
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2 Tablespoons Nestle's Sugar Free Pumpkin Spice Liquid Coffee Mate
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1 Tablespoon vegetable oil
Non-stick vegetable cooking spray
Additional vegetable oil
Butter, to spread on the pancakes
Maple syrup, to pour over the pancakes


1.)  In a bowl mix together, 1 cup of Bisquick Pancake Mix, plus the

2 Tablespoons, and the 3/4's of one tablespoon of the pancake mix. Add the pumpkin pie spice, cinnamon, and salt; stir to mix.

2.)  In another bowl mix together, the pumpkin, sugar, egg, milk, pumpkin pie spice coffee creamer, and the tablespoon of vegetable oil.

3.)  Add pancake mixture into the pumpkin mixture, stir ingredients until all is blended.

4.)  Spray the inside of a 10 or 12-inch skillet with the vegetable cooking spray.

5.)  Place skillet over medium heat, then add slightly less than 1/4 cupful of pancake batter into the skillet.  Cook the first pancake about 3 minutes.  (The cooked side should be light golden brown i
n color.) Turn pancake over, and cook the other side about 1-2 minutes, until it too is light golden brown in color.

6.)  I noticed after I poured the 2nd cupful of batter into the skillet, it took less time to cook the pancake (about 1 minute & 30 seconds) as the skillet is now heated even more so than before.  Be sure to turn the pancake over as soon as you notice it's light golden brown in color.

7.)  When adding the 3rd cupful of batter to the skillet, be sure to add

a 1/4 teaspoon of vegetable oil as well.  (Do this every time before adding batter to the skillet.)  I also noticed when cooking my 3rd pancake, I needed to reduce the cooking time of the pancakes.
(I cooked the remaining pancakes for about 45 seconds on each side, as they started to brown up quickly.)

8.)  Top cooked pancakes with a bit of butter, and pour on some maple syrup.

9.)  Yields: 10 pancakes (Each about 3-1/4" to 3-1/2" in size)

Photo of Original Bisquick Panake & Baking Mix, and Nestle's Sugar Free Pumpkin Spice Liquid Coffee Mate.







































Sunday, November 4, 2012

Strawberry Vanilla Pancakes

I happen to come across this pancake recipe at 2 different recipe websites... allrecipes and Tasty Kitchen.  The pancakes tasted great with maple syrup, but I also think they tasted even better with fresh strawberries and Reddi Wip Whipped Topping!



Strawberry Vanilla Pancakes

1 cup all-purpose flour
2 Tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
2 Tablespoons vegetable oil
1 whole egg

2 teaspoons vanilla extract
1 cup chopped fresh strawberries
maple syrup (or) jam
Additional fresh strawberries, to garnish pancakes
Reddi Wip (or) Cool Whip, to garnish pancakes

1.)  In a medium size bowl stir together, the flour, brown sugar, baking powder and salt.

2.)  Pour in the milk, vegetable
oil, egg, vanilla extract, and mix until well blended.

3.)  Stir in the 1 cup of fresh chopped strawberries.

4.)  Coat a large skillet or griddle, with butter or cooking spray.  Then heat skillet or griddle over medium heat.

5.)  Pour batter into desired size of pancakes, onto skillet or griddle.
 Flip with a spatula when bubbles appear in the center.  Cook until golden brown on the other side.

6.)  Top pancakes with either maple syrup, or jam, or fresh strawberries and Reddi Wip (or Cool Whip).  I ate like mine with fresh strawberries and Reddi Wip.

7.)  Yields: About 8 pancakes

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Maple-Bacon Pancakes

I happen to come across this unusual pancake recipe at food.com, which Meredith F originally posted the recipe.  These pancakes are very good!!  Also, when making these pancakes, be sure to use real pure maple syrup!



 Maple-Bacon Pancakes

12 slices of bacon (I used a pound of bacon)
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups low-fat buttermilk
1/2 cup pure maple syrup, plus more for serving
2 large eggs, lightly beaten
6 Tablespoons unsalted butter, melted

1.)  Cook bacon until crisp.  Drain on paper towels, then crumble bacon into pieces.  Reserve drippings and wipe out skillet.

2.)  Preheat oven to 200 degrees.  (Heat oven only if your going to keep pancakes warm.)  I eliminated this process.

3.)  In a medium size bowl whisk together, the flour, baking powder, baking soda, and salt.

4.)  In another bowl whisk together, the buttermilk, maple syrup, eggs, and the unsalted butter.  Add to flour mixture, and whisk until just combined (batter may have lumps).

5.)  Heat 1 teaspoon of the reserved bacon drippings in a skillet over medium-low heat.  (I omitted using the bacon drippings, and for each pancake made, I added a teaspoon of Canola oil to the skillet.)

6.)  For each pancake, arrange some of the bacon pieces in a circle in skillet.

7.)  Slowly pour 1/3 cup of batter over the bacon, starting in center and moving outward in a swirling motion, to prevent bacon from shifting.  Cook until small bubbles form on surface.

8.)  Flip, and cook until golden brown.  Transfer finished pancakes to a baking sheet, and keep warm in oven.  Repeat with remaining ingredients. Serve pancakes with syrup.

9.)  Yields: About 20 pancakes

Saturday, September 29, 2012

Lime Cola

This is "the best" Lime Cola ever, plus it's quite refreshing!!
I only use 1/2 a lime per each can of cola.


















Lime Cola  

12 ounces of your favorite cola beverage
 
1 whole lime, cut into quarters (See *Note See)

ice cubes (or) crushed ice


1.)  Fill a tall beverage glass with ice cubes, or crushed ice.

2.)  Squeeze juice from three of the lime quarters, over ice in glass.

3.)  Place the fourth quarter of lime in glass, lodging it in the ice.

4.)  Pour cola over the ice, and serve.

5.)  Yields: 1 serving

6.)  *Note: When making this drink, I only use half a lime (2 quarters) per each can of cola, and saved the last 2 quarters of lime to make another drink for later.


This Lime Cola also tastes good when made with Coca~Cola Zero Sugar. 




 



















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Friday, September 28, 2012

Garden Fresh Tomato Soup

I really enjoy this soup.  It has a nice buttery taste to it.  I happen to come across this good, basic, tomato soup recipe at allrecipes.com, but I did tweak the recipe just a bit to suit my taste.  This recipe is great for those who want to use up the numerous tomatoes they have in their vegetable garden.  By the way, you can also freeze this soup.  This soup is definitely Mmm Mmm Good!




Garden Fresh Tomato Soup 

4 cups chopped fresh tomatoes
1 onion, finely chopped (1/2 of one large onion)
4 whole cloves, or use 1/8 tsp. ground cloves
2 cups chicken broth
2 Tablespoons butter (I used 3 tablespoons)
2 Tablespoons flour (I used 3 tablespoons)
1 teaspoon salt (I only used 1/2 teaspoon)
2 teaspoons granulated sugar

1.)  In a large stockpot over medium heat, combine the tomatoes, onion, cloves, and chicken broth.  Bring to a boil, and gently boil for 20 minutes.  (If making more than one batch of soup in the stockpot, like I did, I suggest covering the pot with a lid.  This allows the vegetables to come to a boil much quicker.  And after the vegetables come to a boil, remove the lid, and then I gently boil the vegetables for 25 minutes.)

2.)  Remove the stockpot from the heat, and run the vegetable mixture through a food mill into a large bowl, or pan.  (I did try to remove any cloves I spotted, before running mixture through the food mill.) Discard any tomato/onion mixture left over in the food mill.

3.)  In the now empty stockpot, melt the butter over medium heat.  Stir in the flour to make a roux, cooking until the roux is light golden brown in color.

4.)  Quickly whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest of the tomato juice mixture.

5.)  Season soup with the salt and sugar.

6.)  Heat the soup through, then serve.

7.)  Yields: 6 servings



Tuesday, September 11, 2012

Summertime Iced Tea

I happen to come across this iced tea recipe at Food.com which Nif originally posted the recipe, but I did tweak the recipe to suit my taste.  When making the tea, I used fresh spearmint leaves from my garden, plus I added more.  I also added more tea bags, and used a 12 ounce can of lemonade concentrate, to almost fill a gallon size jar, so I had more iced tea to enjoy.



Summertime Iced Tea

8 cups water
14 orange pekoe and black tea bags
25 fresh spearmint leaves
1 cup sugar
1 (12 oz.) can frozen lemonade concentrate
4 cups cold water
lemon slices, to garnish
sprigs of fresh spearmint, to garnish
1 gallon size heat-proof glass jar

1.)  Place the spearmint leaves and tea bags in a heat-proof gallon size jar.

2.)  In a large saucepan, bring the 8 cups of water to almost a boil, just until you see a few bubbles starting to come to the surface.

3.)  Pour the heated water into the large heat-proof jar; cover the jar with a glass plate.  I used an 8-1/2 inch glass dessert plate, and let stand for 15-20 minutes.

4.)  After the tea has steeped, discard the tea bags and mint leaves. Add the sugar, and stir thoroughly.

5.)  Cover the jar with the plate, and let set at room temp to cool. (I let mine sit for 1 hr. & 30 mins.)

6.)  Now add the frozen lemonade and cold water; stir well.

7.)  Refrigerate to chill and serve later, or pour into beverage glasses filled with a few large ice cubes, and serve immediately.

8.)  Garnish beverage glasses with lemon slices, and sprigs of fresh spearmint leaves, if desired.

9.)  Yields: 108 ounces of tea

10.) Note: I just wanted to let everyone know... The other day I made this iced tea, but found I only had 12 mint leaves, so I also used 2 Bigelow Plantation Black Spearmint Tea Bags (along with 12 black flavored tea bags).  I felt the taste of the spearmint really came through, and the tea was quite refreshing and delicious!

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Thursday, August 16, 2012

2 Egg Roll Recipes

I've posted these 2 recipes as an appetizer, but in our home, our family eats them as a main meal.


Photo by: Domestic Goddess

Cindi's Egg Rolls

1 lb. pork steak, cut into thin strips (fat trimmed away),
(or) 1 lb. ground beef,
(or) 1 lb. seasoned ground pork sausage,
(or) 8 ounces pre-cooked medium-sized shrimp
1 large carrot, shredded
1 medium-sized head cabbage, shredded
1/2 to 1 green bell pepper, cut into thinly sliced strips
1 medium onion, chopped
3 cloves minced garlic
3 teaspoons shredded ginger root
2 (14 oz.) pkgs. egg roll wraps (I use 1-1/2 pkgs.)
Vegetable Oil (for stir frying meat and vegetables)
Additional Vegetable Oil, peanut oil, or Crisco Butter Flavor All-Vegetable Shortening (for deep frying the egg rolls)
1 Tablespoon cornstarch
2 Tablespoons soy sauce
1-1/2 Tablespoons molasses (Robust Flavor)
Sweet Sour Sauce (for dipping egg rolls in)

1.)  In a wok or 12-inch skillet, along with 2 Tablespoons of vegetable oil, over medium high heat; stir fry the pork steak for 3 minutes.  Drain off fat, remove pork steak, and set aside on paper toweling.  If using ground beef or pork, cook meat, drain off fat, remove and set aside on paper towels.

2.)  In a large bowl, toss together the shredded carrots and cabbage, green peppers, onion, garlic, and ginger root.

3.)  In the same wok or skillet (over medium high heat), add 2 Tablespoons of vegetable oil, and stir fry half of the vegetables for 3 minutes; remove and set aside in a heat proof bowl.

4.)  Finish stir frying the remaining vegetables (along with 2 Tablespoons of vegetable oil), over medium-high heat for 3 minutes, and add to the heat proof bowl with the other slightly-cooked vegetables.

5.)  In a small saucer or cup, combine the cornstarch, soy sauce and molasses; mixing well.  Add to the vegetable mixture and stir.

6.)  Add either the cooked pork steak, cooked ground beef, cooked ground pork, or pre-cooked shrimp to the bowl of vegetables too, and mix well.

7.)  Follow the instructions on the back of the egg roll wrapper package (on how to roll them up), and using 2 to 3 Tablespoons of the meat-vegetable mixture for each egg roll) when assembling.

8.)  When assembling the egg rolls, you'll need a small bowl of warm water to help seal the edges of the egg rolls together.  (Sometimes I'll add a bit of cornstarch to the warm water, to make a paste, and to help seal the wrap a bit better.)

9.)  In a deep fryer, add the vegetable oil, and set your fryer to 375 degrees.

10.)  When vegetable oil is 375°F. ; fry several egg rolls at a time until lightly golden brown (turning frequently).  Drain on paper towels.

11.)  Makes about 20 to 25 egg rolls (possibly 30 to 35).

12.)  Serve egg rolls with the sweet and sour sauce.

13.)  Variation: For Vegetarian Egg Rolls, just omit the meat.  Assemble and cook according to instructions.

14.)  Note: You may substitute 1 to 2 (16-oz.) packages of already shredded cabbage and carrots, which can be found in the produce isle at the grocery store.


Egg Rolls

1 lb. ground pork (I use seasoned ground pork sausage)
1 teaspoon ground ginger
1 teaspoon garlic powder
1 quart peanut oil for frying, or vegetable oil, or Crisco Butter Flavor All-Vegetable Shortening
2 carrots, shredded
4 cups shredded cabbage
1 (16 oz.) pkg. egg roll wrappers
2 Tablespoons flour
2 Tablespoons water
Sweet Sour Sauce (for dipping egg rolls in)

1.)  In a medium-sized skillet, add the pork sausage, and season it with the ground ginger and garlic powder; mix thoroughly.  Cook the ground pork until it's no longer pink, then drain off the fat, and set the egg rolls aside on paper towels.

2.)  In another large skillet or deep fryer, heat vegetable oil to 375°F., or heat oil in a skillet, over medium high heat, on top of stove.  While oil is heating, in a small bowl, combine flour and water, until they form a paste.

3.)  In a large bowl, combine carrots, cabbage and reserved pork; mix all together.

4.)  Lay out one egg roll wrapper, with a corner pointed towards you.  Place about 1/4 to 1/3 cup of the vegetable/meat mixture, on each egg roll wrapper, and fold corner up over the mixture.  Fold left and right corners towards the center, and continue to roll.  Brush a bit of the flour paste around the final corner, to help seal the egg roll.

5.)  Place egg rolls into heated oil and fry, turning occasionally, until light golden brown.  Remove from oil, and drain on paper towels.

6.)  Makes 20 egg rolls.

7.)  Serve egg rolls with the sweet-sour sauce.

8.) Note: For this recipe, I use already seasoned ground pork, and I still add the ground ginger and garlic powder.


Photo by: abapplez
At: allrecipes.com

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Photo by: Marsha D.
At: food.com

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Wednesday, August 1, 2012

Stovetop Baked Beans

I came up with this recipe one day when I had a craving for baked beans, but didn't have the time to bake them in the oven, so I cooked them on top the stove. Once cooked, they reminded me of Bush's Homestyle Baked Beans (with out the bacon), and when served cold, they reminded of Bush's Original Baked Beans. I also enjoyed the beans with the bacon, those also tasted like Bush's Original Baked Beans, when served hot or cold.



Stovetop Baked Beans 

2 (15 oz.) cans Van Camps Pork & Beans

1/4 cup ketchup

1 Tablespoon molasses

2 Tablespoons dark brown sugar

1/2 teaspoon onion powder

1/4 teaspoon hickory flavored liquid smoke

6 slices of bacon, cooked, then cut into 3/4" pcs. (optional)


1.)  Drain one of the cans of pork & beans, then add to a saucepan.

2.)  Add the other (undrained) can of pork & beans to the pan.

3.)  Then add the remaining ingredients to the pan, and simmer
(uncovered) for about 15 minutes; stirring beans frequently.
(If desired, add cooked bacon pieces after simmering the beans
for 5 minutes, then continue simmering the beans for the
remaining 10 minutes.)

4.)  Serve immediately.

5.)  Yields: 4 servings



(Photo of beans with no bacon added.)


Saturday, July 28, 2012

Cucumbers and Red Onions

I love this salad, it has a tangy yet sweet 'n sour taste to it! I do however, make this salad one day in advance prior to serving.



Cucumbers and Red Onions

6 medium to large size cucumbers, peeled & sliced thin
1 large red onion, thinly sliced & separated into rings
1 teaspoon salt
2 cups sugar
2 cups 5% white vinegar
2 cups cold water

1.)  In a large glass bowl, layer cucumbers and onions.

2.)  In another bowl mix together, salt, sugar, vinegar and water.  Stir until sugar is dissolved, and pour over the cucumbers and onions.

3.)  Cover glass bowl, and refrigerate overnight.


4.)  Serve salad the next day, after it's been marinating and chilling over night in the fridge.                     

5.)  Yields: 6 - 7 servings

Friday, July 27, 2012

Easy Iced Coffee

The recipe for this iced coffee was originally posted by Christy Grigor at allrecipes, but I tweaked the recipe to suit my taste. It only takes a few minutes to make, so if I'm in the mood for an iced coffee in a moments notice, this is the one I always make.



Easy Iced Coffee

2-1/2 teaspoons instant coffee (See *Note)
4-1/2 teaspoons granulated sugar
3 Tablespoons 'hot' water (See *Note)
3/4 cup milk (I use 2% milk)
1/2 teaspoon vanilla extract (optional)
ice cubes (Preferably large ice cubes)

1.)  For this recipe you will need a large size glass jar with a tight fitting lid.  (I use an 8-ounce glass jar that the instant coffee came in. It is equivalent to holding 3 cups of liquid.)

2.)  Place the instant coffee and sugar in a glass jar.

3.)  Add the 'hot' water to the jar, place lid on jar, and seal jar tight. Shake the jar vigorously for about 15 to 20 seconds.

4.)  Remove lid from the jar, add the milk, and vanilla, if using, and then swirl the jar around for a bit.

5.)  Add the coffee to a tall beverage glass which has been filled with ice, and enjoy your iced coffee.

6.) *Note: I usually use Folgers or Maxwell House Instant Coffee when making this iced coffee, but if you use Taster's Choice 100% Columbian Instant Coffee, I would decrease the amount of coffee to 2 tsp.  I have found the 100% Columbian Coffee has a much stronger taste to it, but I also think it makes this iced coffee taste great!  Also, when adding the 'hot' water, I heat the water in a small saucepan on top the stove.  One more thing, I prefer to use ice cubes that are large in size, as they don't dilute the ice coffee as quickly as the smaller cubes do.



Friday, June 8, 2012

Fruity Tossed Salad

I got the idea to make this delicious salad, from Nancy Girard whose an amazing cook.  Be sure to go easy on the salad dressing though, as a little bit surely goes a long way.  This is such a pretty salad!!



Fruity Tossed Salad

Fresh leafy salad greens
A few fresh strawberries, sliced
A few canned pineapple chunks, or tidbits, well drained
A few canned mandarin oranges, well drained
A few fresh blueberries
A few chopped pecans, or pecan halves (optional)
Bottled Kraft Creamy Poppy Seed Salad Dressing

1.)  Arrange leafy salad greens among salad plates.

2.)  Top greens with fruit and nuts.

3.)  Lightly drizzle the poppy seed dressing over the salads.

4.)  Note: Be sure to go easy on the salad dressing though, as a little bit sure goes a long way.  


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Wednesday, June 6, 2012

Mandarin Orange Salad With Peanuts

I was inspired to make this salad after viewing the recipe by CaliforniaJan at food.com. I tweaked the recipe to my liking, and used dry roasted peanuts instead of salted peanuts, but I think you could also use cashew halves or sliced almonds. I also used the mandarin oranges that come in those individual 4 ounce plastic sealed bowls. Plus I added dried cranberries to the salad, but this salad is also good without them.



Mandarin Orange Salad With Peanuts 

Salad Ingredients:
2 bunches of lettuce (Iceberg, Romaine, or Red Leaf)
1/2 cup salted peanuts, divided (I used dry roasted)
2 (11 oz.) cans mandarin oranges, drained

Salad Dressing:
3/4 cup granulated sugar
6 Tablespoons vegetable oil
1 teaspoon dry mustard
1/4 teaspoon salt
6 Tablespoons red wine vinegar
2 Tablespoons diced white onion, or red onion
2 teaspoons poppy seeds
Additional add ins: dried cranberries (optional)

1.)  Tear lettuce into bite-size pieces, and distribute among individual salad bowls.

2.)  Drain the individual bowls of mandarin oranges, then equally divide among the salad bowls.

3.)  Top each salad bowl, with some of the peanuts.

4.)  If desired, top each bowl with some of the dried cranberries.

5.)  To make the dressing: In a bowl, jar, or glass measuring cup, add the salad dressing ingredients; stir well with a spoon.

6.)  Pour the dressing over the individual salad bowls, and serve.

7.)  Yields: 6 to 8 servings

An up-close photo of Mandarin Orange Salad With Peanuts.
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Cindi's Strawberry Vinaigrette Dressing

This is my own creation for strawberry vinaigrette dressing.  It's not overly sweet; just a bit on the tangy side.  To make the dressing, I used home-cooked strawberry jams that I've made myself.  I did not add much vegetable oil. I don't care for dressings that state to add a lot of oil.  This one balances out very well.




Cindi's Strawberry Vinaigrette Dressing

9 Tablespoons strawberry jam (See *Note)
4-1/2 tablespoons white wine vinegar, or rice vinegar
1 Tablespoon vegetable oil
1 teaspoon sugar
1/16 teaspoon salt (or just a pinch)
additional add in: 1/2 teaspoon poppy seeds (optional)

1.)  In a bowl, jar, or a glass measuring cup, add all the above ingredients; mix by stirring with a spoon.

2.)  If desired, add a 1/2 teaspoon of poppy seeds to the dressing; stir to mix.

3.)  Serve dressing immediately with your favorite salad fixings, or refrigerate until ready to serve.

4.)  This almost makes 1 cup of dressing (about 7/8's of a cup).

5.) *Note: Whenever I prepared this vinaigrette dressing, I originally used a home-cooked strawberry jam, which I had prepared with a light powdered pectin, SURE JELL (in the pink box), but today I made this dressing using Ball Instant Fruit Pectin, it's a no-cooked strawberry jam.  Both are great for this recipe.

6.)  Also: I enjoy this dressing served over a bed of fresh spinach, along with chopped smoked honey-turkey deli meat, slices of hard-boiled egg, and chunks of fresh pineapple.  I've also enjoyed this served with a mixture of red lettuce, leafy green lettuce, fresh blueberries, canned pineapple chunks, mandarin oranges, slices of red onion, and pecan halves.  And I've even enjoyed the dressing over baby romaine lettuce, along with mandarin oranges, canned pineapple chunks, and sliced almonds.   

Friday, June 1, 2012

Strawberry Shortcake Iced Coffee

This delicious iced coffee is made with Dunkin' Donuts Strawberry Shortcake Ground Coffee, and a can of sweetened condensed milk. (You will need a 12 cup coffee maker to brew the coffee.)



Strawberry Shortcake Ice Cubes

Prep Time: 5 Minutes
Cook Time: 15 Minutes

6-3/4 cups cold water

7 Tbsp. Dunkin' Donuts Strawberry Shortcake Ground Coffee

1 (14 oz.) can sweetened condensed milk

Coffee Ice Cubes (*See recipe below)

regular ice cubes

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1.)  Add 7 Tablespoons of ground coffee inside your paper-lined basket, and adjust basket to fit the coffee maker.


2.)  Pour the cold water into the coffee maker.


3.)  Start brewing the coffee.


4.)  After the coffee's done brewing, turn off the coffee maker, and set the coffee pot aside, for the coffee to cool somewhat.


5.)  Combine the brewed coffee and sweetened condensed milk into a large pitcher; stir thoroughly until coffee and condensed milk is blended together.  Refrigerate until coffee is chilled.


6.)  Once chilled; pour coffee in glasses filled with coffee ice cubes, or regular ice cubes, or a combination of both.


7.)  Yields: 58 ounces of iced coffee


8.)  Note: Prep time and cook time may vary.  Depending on your coffee maker, cook time may take less than time stated, or perhaps a few minutes more.


6.) *To make coffee ice cubes: Pour 2 cups of cold water inside your coffee maker.  Place 3 tablespoons of the ground coffee inside your paper-lined basket.  Start brewing the coffee.  Once the coffee is done brewing, set pot aside to cool the coffee somewhat, then pour the coffee into an ice cube tray, and place the tray in your freezer to freeze the coffee.  Note: Double the recipe to make 2 trays of coffee ice cubes.

Poached Eggs on Toast



Poached Eggs on Toast
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1 slice of bread (toasted & buttered)
2 eggs
1/4 teaspoon salt
black pepper, add according to taste
dried parsley flakes, optional
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1.) Lightly grease a deep skillet, or a saucepan. (I spray the skillet or saucepan with a no-stick cooking spray.)

2.) Add 1-inch of water to the skillet, but if using the saucepan, add 1-1/2-inches of water.

3.) To the water, add the 1/4 teaspoon of salt; then heat water just to boiling.

4.) Break eggs into 2 separate custard dishes.

5.) When the water comes to a boil, carefully slip the eggs into the skillet or saucepan.

6.) Cover the pan or skillet, and cook over low heat for 3 minutes.

7.) Remove poached eggs with a slotted spoon or pancake turner.

8.) Serve poached eggs on buttered toast, then season with black pepper and a light sprinkle of dried parsley flakes.

Friday, May 25, 2012

Goulash

This goulash is not only quick and easy to make, but it's also very satisfying. It can be made with any pasta sauce or spaghetti sauce. I make mine with Hunt's Garlic & Herb Spaghetti Sauce. I do add red pepper flakes, which gives this goulash a 'bit of a kick'. It's comfort food at it's best!



Goulash

1 lb. ground beef

1/2 of one large onion, finely chopped

2 or 3 cloves of garlic, minced (Or use 1 teaspoon garlic powder)

Lawry's Seasoning Salt, add according to taste

black pepper, add according to taste

1-1/4 cups elbow macaroni, uncooked

1/4 teaspoon red pepper flakes

1/2 teaspoon dried Italian seasoning

2-1/2 cups Hunts Spaghetti Sauce or Pasta Sauce

dried parsley flakes, optional

Kraft Grated Parmesan Cheese, optional


1.)  In a large deep skillet, add the ground beef, onion, and garlic.

2.)  Season the beef mixture with the seasoned salt & black pepper.

3.)  (While the beef mixture is browning, start cooking the macaroni according to package directions. I cooked mine for 9 minutes.)

4.)  Once the beef mixture is done cooking, drain off any excess grease.

5.)  Place the beef mixture back in the skillet, and then add the red pepper flakes, Italian seasoning, and the pasta sauce.  Simmer over low heat while you finish cooking the macaroni; stirring the meat sauce frequently.  

6.)  When the macaroni is done cooking, drain it, then add it to the meat sauce, and finishing heating it through.

5.)  Once heated through; sprinkle on a bit of dried parsley flakes.

6.)  Serve immediately, and top with a bit of grated parmesan cheese.

7.)  Yields: 4 to 5 servings



Photo of Goulash topped with Kraft Grated Parmesan Cheese.

Monday, April 16, 2012

Creamy Garlic Penne Pasta

I came across this side dish recipe at Food.com, which Karen=^..^= had posted the recipe, but I did modify the recipe to my liking. This delicious side dish is so quick and easy to prepare. My husband and I agree... this side dish is very good, and I look forward to making it often.



Creamy Garlic Penne Pasta

9 ounces (2-1/2 cups) penne pasta, uncooked
2 Tablespoons butter
1 very large clove of garlic, minced
1/8 teaspoon red pepper flakes
2 Tablespoons flour
3/4 cup reduced sodium chicken broth
3/4 cup milk (I used 2%)
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon onion powder
1/8 teaspoon Italian seasoning
1 to 1-1/2 teaspoons dried parsley flakes
6 tablespoons Kraft Grated Parmesan Cheese

1.)  In a large saucepan, cook the pasta in boiling for 11 minutes, along with a bit of vegetable oil and 1 teaspoon of salt.  Once cooked; drain the pasta in a colander, then rinse with cold water.  Drain again to remove any excess water, then set the pasta aside.

2.)  In the same saucepan over medium heat, melt the 2 tablespoons of butter.

3.)  To the pan, add the garlic and red pepper flakes; cook and stir continuously for about 1 minute.  (I only cooked the garlic and red pepper flakes for 30 seconds.)

4.)  Now add the flour, and continue to cook and stir for 1 more minute.  (I only cooked the flour for 30 seconds.)

5.)  Gradually add the broth and milk; stirring continuously, until the sauce comes to a boil and thickens.

6.)  Once the sauce has thickened, quickly add the remaining spices and the parmesan cheese; stirring continuously until the cheese has melted.

7.)  Once the cheese has melted, reduce the heat, and add the cooked pasta; stir until the sauce is incorporated into the pasta, then serve immediately.


8.)  Season pasta with a bit more salt & pepper, if need be.

9.)  Yields: 4 servings


An additional photo of Creamy Garlic Penne Pasta















Cream of Potato & Cheddar Cheese Soup

One day my daughter had given me some of her Yukon Gold Potatoes from her garden.   I then decided I'd quickly  throw a potato soup toge...