A Colorful addition to the holiday table.
2 PACKAGES CANBERRIES CHOPPED
2 RED APPLES CHOPPED REAL FINE
¼ C PECANS CHOPPED
Sugar into taste
ADD Mini Marshmallows
Directions:
Chop, mix, taste, and eat!
Thursday, September 30, 2010
Quick Spinach Dip
Great with Rye bread, veggies, or chips.
Ingredients:
1 oz. Hidden Valley® The Original Ranch® fat free dip mix
16 oz. fat free sour cream
10 oz. Package frozen spinach (I use 5 onces per mix and freeze the rest for next time.)
Directions:
Mix ranch packet with sour cream.
Add frozen spinach (thawed and well drained).
Mix and let chill for 1 hour before serving.
Ingredients:
1 oz. Hidden Valley® The Original Ranch® fat free dip mix
16 oz. fat free sour cream
10 oz. Package frozen spinach (I use 5 onces per mix and freeze the rest for next time.)
Directions:
Mix ranch packet with sour cream.
Add frozen spinach (thawed and well drained).
Mix and let chill for 1 hour before serving.
Pumpkin Chocolate Chip Cookies
Ingredients:
2 spice cake mixes
1 large can pumpkin
1 12oz. pkg of chocolate chips
opt. nuts and raisins
Directions:
Mix all ingredients together - nothing but cake mixes, no eggs, oil or water.
Drop by spoonfuls on pan. Cook for 12 to 15 mins. at 350 degrees.
Number Of Servings: About 60 cookies
2 spice cake mixes
1 large can pumpkin
1 12oz. pkg of chocolate chips
opt. nuts and raisins
Directions:
Mix all ingredients together - nothing but cake mixes, no eggs, oil or water.
Drop by spoonfuls on pan. Cook for 12 to 15 mins. at 350 degrees.
Number Of Servings: About 60 cookies
Carmel Pecan Crisps
It is sort of a glazed, crispy graham cracker.
Ingredients:
aluminum foil
graham crackers.
1 stick butter
1 stick margarine
1/2 cup white sugar
1/2 to 1 cup chopped pecans or your favorite nut meats
Directions:
Line a cookie sheet with graham crackers. I break them into squares, or bars and push them together so it looks like one big cookie.
In a sauce pan melt:
1 stick butter
1 stick margarine
stir in 1/2 cup white sugar
Boil for 2 minutes stirring occasionally.
Spread this mixture over the crackers and sprinkle with chopped pecans or your favorite nut meats.
Bake for 10 minutes or less at 350.
Remove to a sheet of foil as soon as possible!!!
They get hard fast.
Ingredients:
aluminum foil
graham crackers.
1 stick butter
1 stick margarine
1/2 cup white sugar
1/2 to 1 cup chopped pecans or your favorite nut meats
Directions:
Line a cookie sheet with graham crackers. I break them into squares, or bars and push them together so it looks like one big cookie.
In a sauce pan melt:
1 stick butter
1 stick margarine
stir in 1/2 cup white sugar
Boil for 2 minutes stirring occasionally.
Spread this mixture over the crackers and sprinkle with chopped pecans or your favorite nut meats.
Bake for 10 minutes or less at 350.
Remove to a sheet of foil as soon as possible!!!
They get hard fast.
Beve's Pumpkin Potpourri
| a FALL TWIST for Gorp Ingredients: 1/2 c. Wild Berries (Red Jelly Beans) 1/2 c. Owl Rings (Cheerios Cereal) 1/2 c. Colored Flies (M&M's) 1/2 c. Butterfly Wings (Fritos) 1/2 c. Cobwebs (Coconut) 1/2 c. Ants (Raisins) 1/2 c. Earth Worms (Chow Mein Noodles) 1/2 c. Squirrel nuts (Shelled Peanuts) 1/2 c. Bat Bones (Pretzels) 1/2 c. Bird Seed (Shelled Sunflower Seeds) Directions: Mix all ingredients together in a large bowl. Makes 10 (1/2 c.) servings. A fun treat at Halloween time, thanksgiving time, or any time during the fall. Number Of Servings:How big are the hands grabing the goodies??? |
"Grandma Taylor's" Lemon Cheese Cake
Its a great version of a beautiful thing!
Ingredients:
2 small packages of Lemon Jell-o
2 cups boiling water
6 tablespoons lemon juice
18 ounces of cream cheese
2 cups sugar
2 teaspoons vanilla
1 regular size can of "COLD" evaporated milk (I place it in the frig the night before I plan to make it.)
Graham Cracker Crust:
1/3 cup Butter
1/4 cup sugar
1 1/4 cups finely crushed graham crackers (about 18 crackers)
Directions:
Combine and desolve first 3 items. Then set aside to cool. (I put the pan in the frige while I mix the other items.)
Cream the next 3 items.
Whip the evaporated milk until it can stand in peeks. Add Cooled Jell-o mixture. Continue to whip.
Blend in the Cream Cheese mixture.
Graham Cracker Crust:
Melt the butter. Stir in the sugar. Add the finely cruched crackers. toss to mix well. (I put them in a large Zip Lock bag and shake.)
Press the crumbs into the bottom of your 9X13 inch pan - reserving a few crumbs to sprinkle across the top of the cheese cake.
Pour the Cheese cake mixture onto the crust and sprinkle a few crumbs over the top. Chill in frige for a few hours. Cake should be light and a little fluffyas far as cheese cakes go.
Number Of Servings:How big are you going to make the slices???
Preparation Time:about 30 minutes for this Momma to mix it up - and 3 hours to chill
Ingredients:
2 small packages of Lemon Jell-o
2 cups boiling water
6 tablespoons lemon juice
18 ounces of cream cheese
2 cups sugar
2 teaspoons vanilla
1 regular size can of "COLD" evaporated milk (I place it in the frig the night before I plan to make it.)
Graham Cracker Crust:
1/3 cup Butter
1/4 cup sugar
1 1/4 cups finely crushed graham crackers (about 18 crackers)
Directions:
Combine and desolve first 3 items. Then set aside to cool. (I put the pan in the frige while I mix the other items.)
Cream the next 3 items.
Whip the evaporated milk until it can stand in peeks. Add Cooled Jell-o mixture. Continue to whip.
Blend in the Cream Cheese mixture.
Graham Cracker Crust:
Melt the butter. Stir in the sugar. Add the finely cruched crackers. toss to mix well. (I put them in a large Zip Lock bag and shake.)
Press the crumbs into the bottom of your 9X13 inch pan - reserving a few crumbs to sprinkle across the top of the cheese cake.
Pour the Cheese cake mixture onto the crust and sprinkle a few crumbs over the top. Chill in frige for a few hours. Cake should be light and a little fluffyas far as cheese cakes go.
Number Of Servings:How big are you going to make the slices???
Preparation Time:about 30 minutes for this Momma to mix it up - and 3 hours to chill
Mom Mitchell's Carrot Cake
1 cup oil
1 teaspoon vanilla extract
4 eggs
1 teaspoon salt
2 teaspoons cinnamon
2 cups sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
(1 cup chopped walnuts - some of you kids didn't like them so I sometimes left them out)
3 cups grated carrots
Directions:
Mix together oil, vanilla and eggs in a small bowl; set aside.
In a large bowl, combine salt, cinnamon, sugar, flour, baking soda and baking powder; stir in egg mixture.
Add nuts and carrots then mix well.
Pour mixture into 3, greased and floured 8" round cake pand or into 1 deep 9 X 12 that has been greased and floured.
Bake at 350 degrees for 35 minutes or until inserted toothpick comes out clean.
Cool for several minutes. If you have used 3 rounds invert them onto wires racks to cool completely. If you used the 1 large pan also cool completely before frosting.
Frost with cream cheese frosting:
1/2 cup butter
8-oz pkg cream cheese
2 cups powdered sugar
Beat until smooth. (Sometimes I add a dash of salt to bring out the cheese flavor and cut the sweetness).
Add nuts and carrots
Number Of Servings:8 to 10
Preparation Time:abt 2 hours start to finish
1 teaspoon vanilla extract
4 eggs
1 teaspoon salt
2 teaspoons cinnamon
2 cups sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
(1 cup chopped walnuts - some of you kids didn't like them so I sometimes left them out)
3 cups grated carrots
Directions:
Mix together oil, vanilla and eggs in a small bowl; set aside.
In a large bowl, combine salt, cinnamon, sugar, flour, baking soda and baking powder; stir in egg mixture.
Add nuts and carrots then mix well.
Pour mixture into 3, greased and floured 8" round cake pand or into 1 deep 9 X 12 that has been greased and floured.
Bake at 350 degrees for 35 minutes or until inserted toothpick comes out clean.
Cool for several minutes. If you have used 3 rounds invert them onto wires racks to cool completely. If you used the 1 large pan also cool completely before frosting.
Frost with cream cheese frosting:
1/2 cup butter
8-oz pkg cream cheese
2 cups powdered sugar
Beat until smooth. (Sometimes I add a dash of salt to bring out the cheese flavor and cut the sweetness).
Add nuts and carrots
Number Of Servings:8 to 10
Preparation Time:abt 2 hours start to finish
Butterscotch fruit dip
2 (14-ounce) cans sweetened condensed milk
2 (12-ounce) bags butterscotch morsels
2 tablespoons unsalted butter
2 tablespoons white vinegar
1 tablespoon ground cinnamon
1 tablespoon vanilla flavoring
Directions:
Combine all the ingredients in a small saucepan over medium heat. Once melted, transfer to a bowl and serve with fresh fruit.
2 (12-ounce) bags butterscotch morsels
2 tablespoons unsalted butter
2 tablespoons white vinegar
1 tablespoon ground cinnamon
1 tablespoon vanilla flavoring
Directions:
Combine all the ingredients in a small saucepan over medium heat. Once melted, transfer to a bowl and serve with fresh fruit.
Mustard pickles
Description:
From the Kitchen of Great Grandma Robins
I found my copy of her recipe!
Ingredients:
Cucumbers
Cauliflower
Pickling onions (also called Pearl onions)
1/3 bottle dry mustard - start with 3 Tbsp.
2 Tbsp. turmeric
1 c. flour
2 c. sugar
1 qt. vinegar
1 bottle pickling spice (put spice in cloth bag).
or
2 T mustard seed
1 T coriander seed
3 finely crushed bay leaves
2 t dill seed
1 T whole allspice
Great grandma cut a scrap of clean cotton material and put the pickling spices in it - then tied it tight with a string. It just sort of floated about while it boiled. When finished she tossed it away.)
Directions:
MUSTARD PICKLES
Bring the saltwater (1 cup plain salt - not iodized! per 3 gallons of water) to a boil and pour over pickles to cover.
Soak cucumbers WHOLE in saltwater. Lay a clean dish cloth over the brine & Pickles while soaking over night in the bucket/crock.
(Remember to use a plactic bucket or earthen crock.)
You place a heavy glass plate over the clean dish towel to cover pickles - to keep them from floating and to keep fbugs and dirt out\away.
Next morning slice cucumbers, break cauliflower into pieces and add pickling onions with ends cut off and skins off outside.
Add sugar and vinegar to pot of cucumbers.
Add water to cover all.
Add pickling spice bag.
Bring to boil and boil until cucumbers are tender.
Dip out some of the juice to make paste of flour, dry mustard and turmeric.
Add to pickles and cook until thick. You need to keep tasting. You may need to add more sugar or vinegar to your taste and maybe need to add more turmeric for color.
Put in hot jars and seal.
From the Kitchen of Great Grandma Robins
I found my copy of her recipe!
Ingredients:
Cucumbers
Cauliflower
Pickling onions (also called Pearl onions)
1/3 bottle dry mustard - start with 3 Tbsp.
2 Tbsp. turmeric
1 c. flour
2 c. sugar
1 qt. vinegar
1 bottle pickling spice (put spice in cloth bag).
or
2 T mustard seed
1 T coriander seed
3 finely crushed bay leaves
2 t dill seed
1 T whole allspice
Great grandma cut a scrap of clean cotton material and put the pickling spices in it - then tied it tight with a string. It just sort of floated about while it boiled. When finished she tossed it away.)
Directions:
MUSTARD PICKLES
Bring the saltwater (1 cup plain salt - not iodized! per 3 gallons of water) to a boil and pour over pickles to cover.
Soak cucumbers WHOLE in saltwater. Lay a clean dish cloth over the brine & Pickles while soaking over night in the bucket/crock.
(Remember to use a plactic bucket or earthen crock.)
You place a heavy glass plate over the clean dish towel to cover pickles - to keep them from floating and to keep fbugs and dirt out\away.
Next morning slice cucumbers, break cauliflower into pieces and add pickling onions with ends cut off and skins off outside.
Add sugar and vinegar to pot of cucumbers.
Add water to cover all.
Add pickling spice bag.
Bring to boil and boil until cucumbers are tender.
Dip out some of the juice to make paste of flour, dry mustard and turmeric.
Add to pickles and cook until thick. You need to keep tasting. You may need to add more sugar or vinegar to your taste and maybe need to add more turmeric for color.
Put in hot jars and seal.
Chicken & Wild Rice Soup
5 2/3 c water
1 pkg. long grain and wild rice mix (uncle bens)
1 env. chicken noodle soup (lipton)
1 celery rib chopped
1/3 c chopped onion
2 cans cream of chicken soup
1 1/2 c cubed chicken.
Combine and mix ingredients in pot and simmer until tender.
1 pkg. long grain and wild rice mix (uncle bens)
1 env. chicken noodle soup (lipton)
1 celery rib chopped
1/3 c chopped onion
2 cans cream of chicken soup
1 1/2 c cubed chicken.
Combine and mix ingredients in pot and simmer until tender.
Grandma Stringham's Hershey bar dessert
1 stick butter
1 c. chopped nuts
1 c. flour
2 c. confectioners sugar
16 oz. cream cheese, room temperature
2 tsp. vanilla
2 pkgs. instant chocolate pudding
2 3/4 c. milk
Lg. Cool Whip
Mix and put in a 9 x 13 pan: butter, nuts, and flour. Bake this at 325 degrees for 15 minutes. Let cool.
Beat together confectioners sugar, cream cheese, and vanilla. Spread this mixture on the cooled crust. Beat the chocolate pudding and milk. Spread this on the cream cheese layer. Spread the Cool Whip on the pudding layer and refrigerate.
1 c. chopped nuts
1 c. flour
2 c. confectioners sugar
16 oz. cream cheese, room temperature
2 tsp. vanilla
2 pkgs. instant chocolate pudding
2 3/4 c. milk
Lg. Cool Whip
Mix and put in a 9 x 13 pan: butter, nuts, and flour. Bake this at 325 degrees for 15 minutes. Let cool.
Beat together confectioners sugar, cream cheese, and vanilla. Spread this mixture on the cooled crust. Beat the chocolate pudding and milk. Spread this on the cream cheese layer. Spread the Cool Whip on the pudding layer and refrigerate.
Campbell's Roasted Tomato & Barley Soup
As from the Campbell's website:
Prep: 15 minutes
Cook: 40 minutes
Roast: 25 minutes
Serves: 8
Ingredients:
1 can (about 28 ounces) diced tomatoes, drained, reserving juice
2 large onions, diced (about 2 cups)
2 cloves garlic, minced
2 tablespoons olive oil
4 cups Swanson® Chicken Broth (Regular, Natural GoodnessTM or Certified Organic)
2 stalks celery, diced (about 1 cup)
1/2 cup uncooked pearl barley
2 tablespoons chopped fresh parsley
Recipe Tips:
Serving Suggestion: Serve with multi-grain flatbread crackers and Cheddar cheese. For dessert serve peach and blueberry crumble.
Directions:
Heat the oven to 425°F. Place the tomatoes, onions and garlic into a large roasting pan. Drizzle the oil over the vegetables and toss to coat. Roast for 25 minutes.
Place the vegetables into a 3-quart saucepan. Stir in the reserved tomato juice, broth, celery and barley and heat to a boil. Reduce the heat to low. Cover and cook for 35 minutes or until the barley is tender. Stir in the parsley.
Wednesday, September 29, 2010
Menu Challenge!
I'm now on bed rest and wish to live vicariously through others. What are your menu plans for the next week or two? Its autumn now. Any good fall recipes to add?
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