1/2 C butter
1/2 C Crisco (or any) shortening
1 1/2 C sugar
2 eggs
2 3/4 C flour
2 t. cream of tartar
1 t. baking soda
1/4 t. salt
3 T. cinnamon
3T. sugar
Cream together butter, shortening, and 1 1/2 cups of sugar. Add eggs and beat until fluffy. Sift together flour, cream of tartar, baking soda, and salt. Stir into creamed mixture. Shape into small balls. Mix the tablespoons of sugar and cinnamon together. Roll the balls in cinnamon mixture. Bake on an ungreased cookie sheet 2 inches apart, 10-12 minutes on 400. Makes 5 dz. ~These sugar cookies make a good cookie exchg cookie beacuse they make so many!
Monday, December 21, 2009
Monday, December 14, 2009
Chocolate Heathbar Trifle
Ingredients:
I box of Betty Crocker brownie mix Family Size
2 pkg. of JELLO instant chocolate pudding
8 oz. cream cheese softened
12oz. Container of Coolwhip ( partially thawed)
2 cups of milk
1 pkg. of heath bar bits or 6 heath bars crushed
Directions:
Prepare brownie mix according to directions, let cool. Whisk the 2 pkgs. of instant pudding with 2 cups of cold milk. Let stand for 5 min. until thickened. First fold in the cream cheese until completely moxed, then fold in about ½ to ¾ of the partially thawed Coolwhip container. Fold until completely mixed. After brownies are cooled cut them into 1 inch. cubes. Layer cubed brownies into a trifle bowl, top with ½ of the pudding mixture, then a layer of coolwhip, then the crushed heath. Repeat layers, finishing with the crushed heathbars. If desired melt about 6 to 8 oz. of semi-sweet chips and pour it over the cubed brownies in between layers for an extra sweetness…Bon Appetite!!
Ingredients:
I box of Betty Crocker brownie mix Family Size
2 pkg. of JELLO instant chocolate pudding
8 oz. cream cheese softened
12oz. Container of Coolwhip ( partially thawed)
2 cups of milk
1 pkg. of heath bar bits or 6 heath bars crushed
Directions:
Prepare brownie mix according to directions, let cool. Whisk the 2 pkgs. of instant pudding with 2 cups of cold milk. Let stand for 5 min. until thickened. First fold in the cream cheese until completely moxed, then fold in about ½ to ¾ of the partially thawed Coolwhip container. Fold until completely mixed. After brownies are cooled cut them into 1 inch. cubes. Layer cubed brownies into a trifle bowl, top with ½ of the pudding mixture, then a layer of coolwhip, then the crushed heath. Repeat layers, finishing with the crushed heathbars. If desired melt about 6 to 8 oz. of semi-sweet chips and pour it over the cubed brownies in between layers for an extra sweetness…Bon Appetite!!
Mom's Pumpkin Bread
4 beaten eggs 3 C sugar
1 C cooking oil 3/4 C water
3 1/3 C flour Can of pumpkin (1 1/2 cups)
2 t. baking soda 1/2 t. salt
1 teaspoon each of nutmeg, cinnamon, and ginger
Use a large bowl. Combine and mix all ingredients well - the mixture will be very liquidy.
Pour into 2 loaf pans.
Bake 350 for 1 1/4 hours
1 C cooking oil 3/4 C water
3 1/3 C flour Can of pumpkin (1 1/2 cups)
2 t. baking soda 1/2 t. salt
1 teaspoon each of nutmeg, cinnamon, and ginger
Use a large bowl. Combine and mix all ingredients well - the mixture will be very liquidy.
Pour into 2 loaf pans.
Bake 350 for 1 1/4 hours
Mom's Banana Bread
2 eggs
1 C sugar
1 1/3 C flour
1/2 C cooking oil
1 teaspoon baking soda
1 t. salt
3 mashed ripe bananas
Beat eggs; add sugar and oil, beat well. Mix well and add flour, baking soda and salt. Blend in bananas. Bake in ungreased loaf pan, 350 degrees for one hour
Grace notes:
I have always doubled this recipe. This recipe is for one loaf. The finished banana breads can be frozen in foil, if you have any left.
When I make this, I often have used bananas which I have thrown in the freezer when they get over ripe. Thawed, they then squeeze out of their skins easily to add to the mixture.
Walnuts (optional)
Grace notes:
I have always doubled this recipe. This recipe is for one loaf. The finished banana breads can be frozen in foil, if you have any left.
When I make this, I often have used bananas which I have thrown in the freezer when they get over ripe. Thawed, they then squeeze out of their skins easily to add to the mixture.
Walnuts (optional)
Monday, December 7, 2009
Paula Deen's Corn Casserole
This recipe has become a staple at our holiday dinners:
Cook Time: 55 minutes Servings: 6-8 servings
Ingredients
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar
Directions
Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
Cook Time: 55 minutes Servings: 6-8 servings
Ingredients
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar
Directions
Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
Sunday, December 6, 2009
Hi Meg! Im so excited you started the food blog, I have so many recipes I want to share and really want to try some new ones! I was wondering though how to copy and paste a recipe on the post. Do I have to write it out or could I copy it and paste it in some how, b/c I tried but it wouldn't let me. I am new to this so maybe I just wasn't doing it right, let me know, thanx hun!
Friday, December 4, 2009
Introduction to our Recipe Blog
Hi girls ~ One day Kelly and I were talking and we came up with the idea to start a recipe sharing blog! If you recieved the invitation to your email address, you are able to post recipes to this blog to share with everyone, and you are considered one of the "administrators". Don't you feel important?! ;)
Many of us like to cook, and blogs can be turned into books or cd's, so that you can keep this ongoing collection of recipes forever if you wished. So next time you are checking your email or your facebook, make sure that you also log in to your new blog account to see if a new recipe has been posted. Or better yet, log in and post a new recipe that you recently made and loved! Or a tried and true recipe that everyone should have in their repertoire, Katie I'm hinting at your Filet Mignon w/ Gorgonzola and Balsamic demi glaze ;), or your easy Chicken Cordon Blue. Or your banana bread, Mom! Kelly I know that you have a few baking recipes that we would enjoy!
Here's the key to keeping everything organized. At the end of your new post you will see a place to put a "Label". Please be sure to Label your recipe as: Appetizer, Entree, Soup, Salad, Side Dish, Baked Goods, Dessert, Vegetable, etc. (if its a vegetable side dish, you can use both labels and it will appear under both categories). Or for example if its a salad that can be a dinner as well, label it with both Salad and Entree). You get the idea! Try to stick with our standard label names though, so that we dont have too many "categories" floating around.
Let me know if you have any questions about how to create a post, upload a picture, etc.
I am so excited to use this blog as a way to share our favorite recipes with one another.
"With love and best dishes from my kitchen to yours" - Paula Deen
Many of us like to cook, and blogs can be turned into books or cd's, so that you can keep this ongoing collection of recipes forever if you wished. So next time you are checking your email or your facebook, make sure that you also log in to your new blog account to see if a new recipe has been posted. Or better yet, log in and post a new recipe that you recently made and loved! Or a tried and true recipe that everyone should have in their repertoire, Katie I'm hinting at your Filet Mignon w/ Gorgonzola and Balsamic demi glaze ;), or your easy Chicken Cordon Blue. Or your banana bread, Mom! Kelly I know that you have a few baking recipes that we would enjoy!
Here's the key to keeping everything organized. At the end of your new post you will see a place to put a "Label". Please be sure to Label your recipe as: Appetizer, Entree, Soup, Salad, Side Dish, Baked Goods, Dessert, Vegetable, etc. (if its a vegetable side dish, you can use both labels and it will appear under both categories). Or for example if its a salad that can be a dinner as well, label it with both Salad and Entree). You get the idea! Try to stick with our standard label names though, so that we dont have too many "categories" floating around.
Let me know if you have any questions about how to create a post, upload a picture, etc.
I am so excited to use this blog as a way to share our favorite recipes with one another.
"With love and best dishes from my kitchen to yours" - Paula Deen
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