KITTY TREATS
1 1/2 Cup Rolled Oats
1/4 Cup Vegetable Oil
1/2 Cup Flour
1/2 Cup Tuna Oil, Chicken broth, or Beef Bouillon
Preheat oven to 350 degrees F. Mix all ingredients into a dough. Dust hands with flour and form small,
1/2 inch thick, round biscuits. Set on greased cookie sheet. Bake 30 minutes or until biscuits are slightly browned.
Cool 30 minutes before serving.
Your cat will adopt it as one of his favourite cat treat !
Wednesday, May 5, 2010
cat treats
PURR-FECT SALMON PATE
1 - 6 Ounce can of boneless, skinless salmon
1/4 Cup Bread crumbs
1/2 Cup Finely chopped celery
1 Egg, beaten
1 Unflavoured gelatine
1/2 Cup Water
Preheat oven to 325 degrees F.
Combine all ingredients and mix well. Pack into a small fish-shaped mold (or other small mold) and bake 45 minutes.
Serve at room temperature.
One of the most Purr...fect cat treat you can make !
1 - 6 Ounce can of boneless, skinless salmon
1/4 Cup Bread crumbs
1/2 Cup Finely chopped celery
1 Egg, beaten
1 Unflavoured gelatine
1/2 Cup Water
Preheat oven to 325 degrees F.
Combine all ingredients and mix well. Pack into a small fish-shaped mold (or other small mold) and bake 45 minutes.
Serve at room temperature.
One of the most Purr...fect cat treat you can make !
Tuesday, May 4, 2010
Super Moist Pumpkin Bread
Super Moist Pumpkin Bread
3 1/2 cups all-purpose flour
2 cups packed dark brown sugar
2/3 cup white sugar
2 cups pumpkin puree
1 cup vegetable oil
2/3 cup coconut milk
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
2/3 cup flaked coconut
1 cup toasted walnuts, chopped
Preheat oven to 350 degrees. Grease and flour two 8x4 inch loaf pans.
In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon.
Mix until all of the flour is gone. Fold in the nuts and flaked coconut.
Pour batter into the prepared pans.
Bake at 350 degrees for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cover loaves with foil tightly.
Allow to steam for 10 minutes.
Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.
3 1/2 cups all-purpose flour
2 cups packed dark brown sugar
2/3 cup white sugar
2 cups pumpkin puree
1 cup vegetable oil
2/3 cup coconut milk
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
2/3 cup flaked coconut
1 cup toasted walnuts, chopped
Preheat oven to 350 degrees. Grease and flour two 8x4 inch loaf pans.
In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon.
Mix until all of the flour is gone. Fold in the nuts and flaked coconut.
Pour batter into the prepared pans.
Bake at 350 degrees for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cover loaves with foil tightly.
Allow to steam for 10 minutes.
Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.
Shoofly Cupcakes
Shoofly Cupcakes
Please Note: This recipe does not use eggs
4 cups flour
2 cups packed brown sugar
1/4 tsp salt
1 cup cold butter, cubed
2 tsp baking soda
2 cups boiling water
1 cup molasses
In a large bowl, combine the flour, brown sugar, and salt. Cut in the butter until crumbly. Set aside 1 cup for the topping. Add the baking soda to the remaining crumb mixture. Stir in the water and the molasses. Fill the paper-lined muffin cups two-thirds full. Sprinkle with the reserved crumb mixture. Bake at 350 F for 20-25 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool. Makes 2 dozen
Recipe Source: Taste Of Home - Beth Adams
Please Note: This recipe does not use eggs
4 cups flour
2 cups packed brown sugar
1/4 tsp salt
1 cup cold butter, cubed
2 tsp baking soda
2 cups boiling water
1 cup molasses
In a large bowl, combine the flour, brown sugar, and salt. Cut in the butter until crumbly. Set aside 1 cup for the topping. Add the baking soda to the remaining crumb mixture. Stir in the water and the molasses. Fill the paper-lined muffin cups two-thirds full. Sprinkle with the reserved crumb mixture. Bake at 350 F for 20-25 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool. Makes 2 dozen
Recipe Source: Taste Of Home - Beth Adams
Yogurt Veggie Spread
Yogurt Veggie Spread
Ingredients
1 cup cheddar cheese, shredded
3 tbsp. plain yogurt
1 tsp. lemon juice
1 tsp. soy sauce
1/4 cup chopped apple
1/4 cup chopped carrot
2 tbsp. chopped pecans
2 tbsp. currants
1 tbsp. toasted wheat germ
1/2 tsp. curry powder
Methods/steps
Process first four ingredients in a food processor until smooth. Stir in remaining ingredients. Spread on heavy grain bread or into pita pockets.
Ingredients
1 cup cheddar cheese, shredded
3 tbsp. plain yogurt
1 tsp. lemon juice
1 tsp. soy sauce
1/4 cup chopped apple
1/4 cup chopped carrot
2 tbsp. chopped pecans
2 tbsp. currants
1 tbsp. toasted wheat germ
1/2 tsp. curry powder
Methods/steps
Process first four ingredients in a food processor until smooth. Stir in remaining ingredients. Spread on heavy grain bread or into pita pockets.
Chocolate Cheesecake Squares
Chocolate Cheesecake Squares
1 cup flour
1/2 cup sugar
3 tbsp baking cocoa
1 tsp baking powder
1/4 tsp salt
1/2 cup cold butter
1 egg yolk
1 tsp vanilla
1/2 cup finely chopped walnuts
Filling:
1 pkg (8 ounces) cream cheese, softened
1/3 cup sugar
1/2 cup sour cream
1 tbsp flour
2 tsp grated orange peel
1/4 tsp salt
1 egg
1 egg white
1/2 tsp vanilla
Chocolate sprinkles, optional
Line a 9 inch square baking pan with foil. Grease the foil. Set aside.
In a large bowl, combine the first five ingredients.
Cut in the butter until the mixture resembles fine crumbs.
Stir in the egg yolk, vanilla, and walnuts. Press onto the bottom of the prepared pan.
Bake at 325 F for 15 minutes.
In a small bowl, beat the cream cheese and the sugar until smooth.
Beat in the sour cream, flour, orange peel, and salt.
Beat in the egg, egg white, and vanilla on low speed just until combined.
Pour over the warm crust.
Bake for 20-25 minutes or until the center is almost set.
Cool on a wire rack for 1 hour.
Garnish with some chocolate sprinkles if desired.
Refrigerate overnight.
Using the foil, lift out of the pan.
Remove the foil. Cut into 1 inch squares.
Makes about 2 dozen
__._,_.___
1 cup flour
1/2 cup sugar
3 tbsp baking cocoa
1 tsp baking powder
1/4 tsp salt
1/2 cup cold butter
1 egg yolk
1 tsp vanilla
1/2 cup finely chopped walnuts
Filling:
1 pkg (8 ounces) cream cheese, softened
1/3 cup sugar
1/2 cup sour cream
1 tbsp flour
2 tsp grated orange peel
1/4 tsp salt
1 egg
1 egg white
1/2 tsp vanilla
Chocolate sprinkles, optional
Line a 9 inch square baking pan with foil. Grease the foil. Set aside.
In a large bowl, combine the first five ingredients.
Cut in the butter until the mixture resembles fine crumbs.
Stir in the egg yolk, vanilla, and walnuts. Press onto the bottom of the prepared pan.
Bake at 325 F for 15 minutes.
In a small bowl, beat the cream cheese and the sugar until smooth.
Beat in the sour cream, flour, orange peel, and salt.
Beat in the egg, egg white, and vanilla on low speed just until combined.
Pour over the warm crust.
Bake for 20-25 minutes or until the center is almost set.
Cool on a wire rack for 1 hour.
Garnish with some chocolate sprinkles if desired.
Refrigerate overnight.
Using the foil, lift out of the pan.
Remove the foil. Cut into 1 inch squares.
Makes about 2 dozen
__._,_.___
Butterscotch Peanut Butter Bars
Butterscotch Peanut Butter Bars
1/2 cup butter, softened
3/4 cup packed brown sugar
1 1/2 cups flour
1/2 tsp salt
3 cups salted peanuts
Topping:
1 pkg (10 to 11 oz.) butterscotch chips
1/2 cup light corn syrup
2 tbsp butter
1 tbsp water
Line a 15 x 10 inch baking pan with aluminum foil. Coat the foil with cooking spray. Set aside.
In a small bowl, cream the butter and brown sugar until light and fluffy.
Combine the flour and salt. Gradually add to the creamed mixture. Mix well.
Press into the prepared baking pan.
Bake at 350 F for 6 minutes.
Sprinkle with the peanuts. In a large saucepan, combine the topping ingredients.
Cook and stir over medium heat until the chips and the butter are melted. Spread over the hot crust. Bake for 12-15 minutes longer or until the topping is bubbly.
Cool on a wire rack. Cut into bars.
Makes 4 dozen
__._,_.___
1/2 cup butter, softened
3/4 cup packed brown sugar
1 1/2 cups flour
1/2 tsp salt
3 cups salted peanuts
Topping:
1 pkg (10 to 11 oz.) butterscotch chips
1/2 cup light corn syrup
2 tbsp butter
1 tbsp water
Line a 15 x 10 inch baking pan with aluminum foil. Coat the foil with cooking spray. Set aside.
In a small bowl, cream the butter and brown sugar until light and fluffy.
Combine the flour and salt. Gradually add to the creamed mixture. Mix well.
Press into the prepared baking pan.
Bake at 350 F for 6 minutes.
Sprinkle with the peanuts. In a large saucepan, combine the topping ingredients.
Cook and stir over medium heat until the chips and the butter are melted. Spread over the hot crust. Bake for 12-15 minutes longer or until the topping is bubbly.
Cool on a wire rack. Cut into bars.
Makes 4 dozen
__._,_.___
CRESCENT CHOCOLATE CHIP CHEESECAKE
CRESCENT CHOCOLATE CHIP CHEESECAKE
2 pkgs. Crescent rolls
2 (8 oz.) pkgs. Cream cheese
1/2 to 3/4 c. Sugar
1 egg yolk
1 tsp. Vanilla
1 bag milk chocolate chips (reserve 1/2 c. Chips)
Line a 9 x 13 inch pan with 1 package of crescent rolls, press to seal. Mix cream cheese, sugar, egg yolk, and vanilla until creamy. Add the chocolate chips less the reserved chips. Spread on the filling to 1/4 inch from the edges. Top with second package of crescent rolls. Pinch the edges together. Bake at 350 degrees for 25 to 30 minutes, until golden brown. Remove, frost immediately while hot. Melt reserved chips in microwave and drizzle on iced cheese cake.
FROSTING
1 c. powdered sugar
1 tsp. vanilla
1 tbsp. warm milk
Mix together. Frost baked cheese cake. Refrigerate when cool. Makes 24 to 36 squares.
2 pkgs. Crescent rolls
2 (8 oz.) pkgs. Cream cheese
1/2 to 3/4 c. Sugar
1 egg yolk
1 tsp. Vanilla
1 bag milk chocolate chips (reserve 1/2 c. Chips)
Line a 9 x 13 inch pan with 1 package of crescent rolls, press to seal. Mix cream cheese, sugar, egg yolk, and vanilla until creamy. Add the chocolate chips less the reserved chips. Spread on the filling to 1/4 inch from the edges. Top with second package of crescent rolls. Pinch the edges together. Bake at 350 degrees for 25 to 30 minutes, until golden brown. Remove, frost immediately while hot. Melt reserved chips in microwave and drizzle on iced cheese cake.
FROSTING
1 c. powdered sugar
1 tsp. vanilla
1 tbsp. warm milk
Mix together. Frost baked cheese cake. Refrigerate when cool. Makes 24 to 36 squares.
Fudge Layer Bars
Fudge Layer Bars
1 yellow cake mix
1 egg, beaten
3 oz butter, softened
1 cup chopped pecans
6 ounces chocolate chips
1 can condensed milk
Preheat oven to 325F. Melt chips and condensed milk together. Pat remaining cake mixture into bottom of 13 x 9 x 2 inch pan. Pour chocolate mixture over cake mixture and sprinkle topping over chocolate mixture. Bake at 325F for 26 minutes. Let cook and cut into squares.
1 yellow cake mix
1 egg, beaten
3 oz butter, softened
1 cup chopped pecans
6 ounces chocolate chips
1 can condensed milk
Preheat oven to 325F. Melt chips and condensed milk together. Pat remaining cake mixture into bottom of 13 x 9 x 2 inch pan. Pour chocolate mixture over cake mixture and sprinkle topping over chocolate mixture. Bake at 325F for 26 minutes. Let cook and cut into squares.
Basic Turkey Soup Recipe
I will be trying this one this fall.
Basic Turkey Soup Recipe
Katie Koziolek of Hartland, Minnesota notes, "I simmer a rich broth using the turkey carcass, then add favorite vegetables and sometimes noodles."
8-10 Servings
Prep: 45 min. + cooling
Cook: 15 min.
Ingredients
TURKEY BROTH:
1 leftover turkey carcass
2 quarts water
1 chicken bouillon cube
1 celery rib with leaves
1 small onion, halved
1 carrot
3 whole peppercorns
1 garlic clove
1 teaspoon seasoned salt
1 teaspoon dried thyme
TURKEY VEGETABLE SOUP:
8 cups turkey broth
2 chicken bouillon cubes
1/2 to 3/4 teaspoon pepper
4 cups sliced carrots, celery and/or other vegetables
3/4 cup chopped onion
4 cups diced cooked turkey
Directions
Place all broth ingredients in a large soup kettle; cover and bring to a boil. Reduce heat; simmer for 25 minutes. Strain broth; discard bones and vegetables. Cool; skim fat. Use immediately for turkey vegetable soup or refrigerate and use within 24 hours.
For soup, combine broth, bouillon, pepper, vegetables and onion in a large soup kettle. Cover and simmer for 15-20 minutes or until the vegetables are tender. Add turkey and heat through. Yield: 8-10 servings.
Basic Turkey Soup Recipe
Katie Koziolek of Hartland, Minnesota notes, "I simmer a rich broth using the turkey carcass, then add favorite vegetables and sometimes noodles."
8-10 Servings
Prep: 45 min. + cooling
Cook: 15 min.
Ingredients
TURKEY BROTH:
1 leftover turkey carcass
2 quarts water
1 chicken bouillon cube
1 celery rib with leaves
1 small onion, halved
1 carrot
3 whole peppercorns
1 garlic clove
1 teaspoon seasoned salt
1 teaspoon dried thyme
TURKEY VEGETABLE SOUP:
8 cups turkey broth
2 chicken bouillon cubes
1/2 to 3/4 teaspoon pepper
4 cups sliced carrots, celery and/or other vegetables
3/4 cup chopped onion
4 cups diced cooked turkey
Directions
Place all broth ingredients in a large soup kettle; cover and bring to a boil. Reduce heat; simmer for 25 minutes. Strain broth; discard bones and vegetables. Cool; skim fat. Use immediately for turkey vegetable soup or refrigerate and use within 24 hours.
For soup, combine broth, bouillon, pepper, vegetables and onion in a large soup kettle. Cover and simmer for 15-20 minutes or until the vegetables are tender. Add turkey and heat through. Yield: 8-10 servings.
Homemade Tater Tots
Homemade Tater Tots
2 medium Idaho Russet potatoes*
1 cup shredded cheddar cheese, loosely packed
1/3 cup all purpose flour
1 teaspoon seasoning salt
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1 beaten egg
1. Peel and cube potatoes into food processor bowl. Pulse them a few times with care not to chop so that they become too fine and mushy.
2. In a bowl, mix the chopped potatoes and shredded cheddar cheese. Thoroughly mix in the flour and make sure everything is coated. Add the rest of the ingredients and mix well. Let this mixture sit for about 5 minutes before frying. Heat 1/2" vegetable oil to 375°F.
3. Scoop spoonfuls of the potato mixture and compress it a little with your fingers while on the spoon. Push the "tater tot" off of the spoon (gently) into the shallow (hot) vegetable oil. Fry until golden brown (about 2 minutes per side). Season with salt while still hot. Serve with barbecue sauce or ranch dressing for dipping.
2 medium Idaho Russet potatoes*
1 cup shredded cheddar cheese, loosely packed
1/3 cup all purpose flour
1 teaspoon seasoning salt
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1 beaten egg
1. Peel and cube potatoes into food processor bowl. Pulse them a few times with care not to chop so that they become too fine and mushy.
2. In a bowl, mix the chopped potatoes and shredded cheddar cheese. Thoroughly mix in the flour and make sure everything is coated. Add the rest of the ingredients and mix well. Let this mixture sit for about 5 minutes before frying. Heat 1/2" vegetable oil to 375°F.
3. Scoop spoonfuls of the potato mixture and compress it a little with your fingers while on the spoon. Push the "tater tot" off of the spoon (gently) into the shallow (hot) vegetable oil. Fry until golden brown (about 2 minutes per side). Season with salt while still hot. Serve with barbecue sauce or ranch dressing for dipping.
Harvest Turkey Soup Recipe
I have never tred tis soup but it lookes great. I included the note tht was with it when I recieved it becaus I love a recipe with a history.
Harvest Turkey Soup Recipe
The recipe for this super soup evolved over the years. I've been diabetic since I was 12, so I've learned to use herbs and spices to make dishes like this taste terrific. It also has a colorful blend of vegetables. -Linda Sand, Winsted, Connecticut
This recipe is: Contest Winning Healthy
22 Servings
Prep: 35 min.
Cook: 2-1/2 hours + cooling
Ingredients
1 leftover turkey carcass (from a 12-pound turkey)
5 quarts water
2 large carrots, shredded
1 cup chopped celery
1 large onion, chopped
4 chicken bouillon cubes
1 can (28 ounces) stewed tomatoes
3/4 cup fresh or frozen peas
3/4 cup uncooked long grain rice
1 package (10 ounces) frozen chopped spinach
1 tablespoon salt, optional
3/4 teaspoon pepper
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
Directions
Place the turkey carcass and water in a Dutch oven or large soup kettle; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove carcass; allow to cool. Remove turkey from bones and cut into bite-size pieces; set aside.
Strain broth. Add carrots, celery, onion and bouillon; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add the tomatoes, peas, rice, spinach, salt if desired, pepper, marjoram, thyme and reserved turkey. Return to a boil; cook, uncovered, for 20 minutes or until rice is tender. Yield: 22 servings (5-1/2 quarts).
Harvest Turkey Soup published in Taste of Home October/November 1996, p27
Harvest Turkey Soup Recipe
The recipe for this super soup evolved over the years. I've been diabetic since I was 12, so I've learned to use herbs and spices to make dishes like this taste terrific. It also has a colorful blend of vegetables. -Linda Sand, Winsted, Connecticut
This recipe is: Contest Winning Healthy
22 Servings
Prep: 35 min.
Cook: 2-1/2 hours + cooling
Ingredients
1 leftover turkey carcass (from a 12-pound turkey)
5 quarts water
2 large carrots, shredded
1 cup chopped celery
1 large onion, chopped
4 chicken bouillon cubes
1 can (28 ounces) stewed tomatoes
3/4 cup fresh or frozen peas
3/4 cup uncooked long grain rice
1 package (10 ounces) frozen chopped spinach
1 tablespoon salt, optional
3/4 teaspoon pepper
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
Directions
Place the turkey carcass and water in a Dutch oven or large soup kettle; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove carcass; allow to cool. Remove turkey from bones and cut into bite-size pieces; set aside.
Strain broth. Add carrots, celery, onion and bouillon; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add the tomatoes, peas, rice, spinach, salt if desired, pepper, marjoram, thyme and reserved turkey. Return to a boil; cook, uncovered, for 20 minutes or until rice is tender. Yield: 22 servings (5-1/2 quarts).
Harvest Turkey Soup published in Taste of Home October/November 1996, p27
ASPARAGUS CRUNCHY ALMOND
ASPARAGUS CRUNCHY ALMOND
1 LB. FRESH, FROZEN, OR CANNED ASPARAGUS
1 10 1/2 OZ. CAN CREAM OF CHICKEN SOUP
2 CUPS CRUSHED SEASONED CROUTONS
1/2 CUP CHOPPED ALMONDS
8 OZ. SHREDDED CHEDDER CHEESE
1 TBSP. MELTED BUTTER
Cut asparagus into 3/4" pieces.
Cook in 1 cup lightly salted boiling water till tender-crisp if using fresh asparagus.
Drain and reserve liquid.
Combine seasoned crumbs and cheese; set aside.
Combine soup reserved liquid and asparagus. Layer half of crumb
mixture in a buttered 2 quart casserole.
Top with half of asparagus. Repeat with remaining ingredients.
Toss chopped almonds with melted butter. Sprinkle over casserole.
Bake at 350 for 30 to 35 minutes. Yields 6 servings. Elaine
1 LB. FRESH, FROZEN, OR CANNED ASPARAGUS
1 10 1/2 OZ. CAN CREAM OF CHICKEN SOUP
2 CUPS CRUSHED SEASONED CROUTONS
1/2 CUP CHOPPED ALMONDS
8 OZ. SHREDDED CHEDDER CHEESE
1 TBSP. MELTED BUTTER
Cut asparagus into 3/4" pieces.
Cook in 1 cup lightly salted boiling water till tender-crisp if using fresh asparagus.
Drain and reserve liquid.
Combine seasoned crumbs and cheese; set aside.
Combine soup reserved liquid and asparagus. Layer half of crumb
mixture in a buttered 2 quart casserole.
Top with half of asparagus. Repeat with remaining ingredients.
Toss chopped almonds with melted butter. Sprinkle over casserole.
Bake at 350 for 30 to 35 minutes. Yields 6 servings. Elaine
ASPARAGUS CASSEROLE WITH WHITE SAUCE
ASPARAGUS CASSEROLE WITH WHITE SAUCE
1 can asparagus spears
1 can cream of mushroom soup
2 boiled eggs
1/4 cup butter
1 cup Velveeta cheese
Cracker crumbs
White Sauce:
3 tablespoons butter
3 tablespoons flour
1-1/2 cups milk
In a casserole dish layer 1/2 can of asparagus then smooth 1/2 can of soup over asparagus. Slice one egg over then dot with butter and add cheese. Pour one-half of the white sauce over. Start layers again ending with cracker crumbs. Bake at 350 until bubbly and brown.
1 can asparagus spears
1 can cream of mushroom soup
2 boiled eggs
1/4 cup butter
1 cup Velveeta cheese
Cracker crumbs
White Sauce:
3 tablespoons butter
3 tablespoons flour
1-1/2 cups milk
In a casserole dish layer 1/2 can of asparagus then smooth 1/2 can of soup over asparagus. Slice one egg over then dot with butter and add cheese. Pour one-half of the white sauce over. Start layers again ending with cracker crumbs. Bake at 350 until bubbly and brown.
Cheesy Make-Ahead Mashed Potatoes
Cheesy Make-Ahead Mashed Potatoes
24 servings
Crisco® Original No-Stick Cooking Spray
5 cups water
12 tablespoons unsalted butter
2 teaspoons garlic salt
2 teaspoons onion salt
1 (8 oz.) package cream cheese, softened and cubed
1 (8 oz.) package finely shredded sharp cheddar cheese, divided
2 cups milk
1 (16 oz.) container sour cream
1 (13.3 oz.) pkg. Hungry Jack Red Skin and Yukon Gold Mashed Potato Flakes
1.HEAT oven to 350°F. Spray 13 x 9-inch oven safe casserole with no-stick cooking spray. Heat water, butter, garlic salt and onion salt to boiling in a 6-quart Dutch oven or saucepot. Remove from heat. Add cream cheese, milk and sour cream, stirring until cream cheese is dissolved.
2.STIR in potato flakes and 1 1/2 cups sharp cheddar cheese, mixing until all ingredients are well combined. Spread mashed potato mixture into prepared pan.
3.BAKE 45 minutes. Remove from oven and sprinkle remaining 1/2 cup cheese on top. Bake an additional 15 minutes, or until bubbling around edges and golden brown.
TIP
Before baking, potato mixture can be covered and stored in the refrigerator for up to 48 hours. Uncover and bake as directed above.
http://groups. yahoo.com/ group/Potluck- n-PicnicRecipes/
24 servings
Crisco® Original No-Stick Cooking Spray
5 cups water
12 tablespoons unsalted butter
2 teaspoons garlic salt
2 teaspoons onion salt
1 (8 oz.) package cream cheese, softened and cubed
1 (8 oz.) package finely shredded sharp cheddar cheese, divided
2 cups milk
1 (16 oz.) container sour cream
1 (13.3 oz.) pkg. Hungry Jack Red Skin and Yukon Gold Mashed Potato Flakes
1.HEAT oven to 350°F. Spray 13 x 9-inch oven safe casserole with no-stick cooking spray. Heat water, butter, garlic salt and onion salt to boiling in a 6-quart Dutch oven or saucepot. Remove from heat. Add cream cheese, milk and sour cream, stirring until cream cheese is dissolved.
2.STIR in potato flakes and 1 1/2 cups sharp cheddar cheese, mixing until all ingredients are well combined. Spread mashed potato mixture into prepared pan.
3.BAKE 45 minutes. Remove from oven and sprinkle remaining 1/2 cup cheese on top. Bake an additional 15 minutes, or until bubbling around edges and golden brown.
TIP
Before baking, potato mixture can be covered and stored in the refrigerator for up to 48 hours. Uncover and bake as directed above.
http://groups. yahoo.com/ group/Potluck- n-PicnicRecipes/
Mrs. R's Smothered Carrots
Mrs. R's Smothered Carrots
1 stick of margarine
1 pkg. carrots, cleaned and grated
1 bunch of green onions and tops, chopped
1 tsp. salt
1/2 tsp. white pepper
Melt the margarine in a skillet add the grated carrots and the chopped green onions and the tops,
saute and fold over and let the top side smother,the carrots will change color, it will be a richer color
cook till the carrots are tender about 15 to 20 mins.
season with salt and pepper.
1 stick of margarine
1 pkg. carrots, cleaned and grated
1 bunch of green onions and tops, chopped
1 tsp. salt
1/2 tsp. white pepper
Melt the margarine in a skillet add the grated carrots and the chopped green onions and the tops,
saute and fold over and let the top side smother,the carrots will change color, it will be a richer color
cook till the carrots are tender about 15 to 20 mins.
season with salt and pepper.
Cranberry Almond Crumb Muffins
Cranberry Almond Crumb Muffins
Yield 12 muffins
Crisco® Original No-Stick Cooking Spray
1 cup chopped fresh cranberries
2 tablespoons sugar
2 cups Pillsbury BEST® All Purpose Flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1/4 cup Crisco® Pure Vegetable Oil
OR 1/4 cup Crisco® Puritan Canola Oil with Omega-3 DHA
3/4 cup milk
1/4 cup orange juice
1/2 teaspoon grated orange peel
TOPPING
1/4 cup sugar
1 teaspoon ground cinnamon
1 tablespoon butter
1/4 cup sliced almonds
3 tablespoons old-fashioned rolled oats
1.HEAT oven to 400ºF. Spray 12 muffins cups with no-stick cooking spray. Combine cranberries with 2 tablespoons sugar.
2.STIR together flour, 1/4 cup sugar, baking powder and salt in medium bowl. Whisk egg, oil, milk, orange juice and orange peel in small bowl, mixing well. Add egg mixture all at once to dry ingredients, stirring just until moistened. Stir in cranberries. Divide batter evenly into prepared muffin cups.
3.COMBINE sugar and cinnamon in small bowl. Cut in butter using a fork. Stir in almonds and oats. Sprinkle over muffins.
4.BAKE 18 to 20 minutes or until a wooden toothpick inserted in center comes out clean.
From Crisco
Yield 12 muffins
Crisco® Original No-Stick Cooking Spray
1 cup chopped fresh cranberries
2 tablespoons sugar
2 cups Pillsbury BEST® All Purpose Flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1/4 cup Crisco® Pure Vegetable Oil
OR 1/4 cup Crisco® Puritan Canola Oil with Omega-3 DHA
3/4 cup milk
1/4 cup orange juice
1/2 teaspoon grated orange peel
TOPPING
1/4 cup sugar
1 teaspoon ground cinnamon
1 tablespoon butter
1/4 cup sliced almonds
3 tablespoons old-fashioned rolled oats
1.HEAT oven to 400ºF. Spray 12 muffins cups with no-stick cooking spray. Combine cranberries with 2 tablespoons sugar.
2.STIR together flour, 1/4 cup sugar, baking powder and salt in medium bowl. Whisk egg, oil, milk, orange juice and orange peel in small bowl, mixing well. Add egg mixture all at once to dry ingredients, stirring just until moistened. Stir in cranberries. Divide batter evenly into prepared muffin cups.
3.COMBINE sugar and cinnamon in small bowl. Cut in butter using a fork. Stir in almonds and oats. Sprinkle over muffins.
4.BAKE 18 to 20 minutes or until a wooden toothpick inserted in center comes out clean.
From Crisco
Butterscotch Chippers
Butterscotch Chippers
1 cup butter, softened
1 cup brown sugar, packed
1 cup sugar
2 eggs, beaten
2 1/2 cup flour
1 tsp baking soda
1 1/3 cup butterscotch chips
2 cups potato chips, crushed
Mix together the butter and both of the sugars in a large bowl. Beat in the eggs, flour, and baking soda.
Mix well. Fold in the butterscotch chips and the potato chips.
Drop by rounded teaspoonfuls onto lightly greased baking sheets.
Bake at 350 F for 8 to 10 minutes. Makes 2 dozen cookies
1 cup butter, softened
1 cup brown sugar, packed
1 cup sugar
2 eggs, beaten
2 1/2 cup flour
1 tsp baking soda
1 1/3 cup butterscotch chips
2 cups potato chips, crushed
Mix together the butter and both of the sugars in a large bowl. Beat in the eggs, flour, and baking soda.
Mix well. Fold in the butterscotch chips and the potato chips.
Drop by rounded teaspoonfuls onto lightly greased baking sheets.
Bake at 350 F for 8 to 10 minutes. Makes 2 dozen cookies
Orange-Glazed Bunny Rolls Recipe
Orange-Glazed Bunny Rolls Recipe
Gerri Brown makes these tender yeast rolls for special occasions in her Canfield, Ohio kitchen. Orange marmalade gives the frosting a pleasant citrus flavor. "Shape the rolls any way you like," she suggests.
* 12 Servings
* Prep: 45 min. + rising
* Bake: 15 min. + cooling
Ingredients
* 2 packages (1/4 ounce each) active dry yeast
* 1/4 cup warm water (110° to 115°)
* 1 cup warm milk (110° to 115°)
* 1/2 cup shortening
* 2 eggs
* 1/3 cup sugar
* 1/4 cup orange juice
* 2 tablespoons grated orange peel
* 1 teaspoon salt
* 5 to 5-1/2 cups all-purpose flour
*GLAZE:
* 2 cups confectioners' sugar
* 1/4 cup water
* 1 tablespoon orange marmalade
* 1/2 teaspoon butter, softened
Directions
* In a large bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, orange juice, orange peel, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
* Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled; about 1 hour.
* Punch dough down; turn on a lightly floured surface. Divide into 13 pieces. Shape 12 pieces into 12-in. ropes. Fold each in half; twist top half of the open and twice to form ears. Place 2 in. apart on greased baking sheets. Shape remaining dough into 12 balls. Place one on the loop end of each roll to form a tail; press into dough. cover and let rise until doubled, about 30 minutes.
* Bake at 375° for 12-15 minutes or until golden brown. Cool on wire racks. In a small bowl, combine the glaze ingredients; beat until blended. Spread over rolls. Yield: 1 dozen.
Orange-Glazed Bunny Rolls published in Taste of Home February/March
2005, p7
Gerri Brown makes these tender yeast rolls for special occasions in her Canfield, Ohio kitchen. Orange marmalade gives the frosting a pleasant citrus flavor. "Shape the rolls any way you like," she suggests.
* 12 Servings
* Prep: 45 min. + rising
* Bake: 15 min. + cooling
Ingredients
* 2 packages (1/4 ounce each) active dry yeast
* 1/4 cup warm water (110° to 115°)
* 1 cup warm milk (110° to 115°)
* 1/2 cup shortening
* 2 eggs
* 1/3 cup sugar
* 1/4 cup orange juice
* 2 tablespoons grated orange peel
* 1 teaspoon salt
* 5 to 5-1/2 cups all-purpose flour
*GLAZE:
* 2 cups confectioners' sugar
* 1/4 cup water
* 1 tablespoon orange marmalade
* 1/2 teaspoon butter, softened
Directions
* In a large bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, orange juice, orange peel, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
* Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled; about 1 hour.
* Punch dough down; turn on a lightly floured surface. Divide into 13 pieces. Shape 12 pieces into 12-in. ropes. Fold each in half; twist top half of the open and twice to form ears. Place 2 in. apart on greased baking sheets. Shape remaining dough into 12 balls. Place one on the loop end of each roll to form a tail; press into dough. cover and let rise until doubled, about 30 minutes.
* Bake at 375° for 12-15 minutes or until golden brown. Cool on wire racks. In a small bowl, combine the glaze ingredients; beat until blended. Spread over rolls. Yield: 1 dozen.
Orange-Glazed Bunny Rolls published in Taste of Home February/March
2005, p7
ASPARAGUS With CITRUS
ASPARAGUS With CITRUS
INGREDIENTS:
1/4 cup orange juice
3 Tablespoons white wine
1/4 teaspoon salt
1/4 teaspoon ground white pepper
2 Tablespoons butter
1/3 cup chopped pecans
3/4 pound fresh asparagus spears
1/2 cup fresh or frozen peas
1 1/2 ounces shiitake mushrooms, thinly sliced
1 head Boston lettuce, separated into leaves
Garnish: zest of 1 orange and 4 orange wedges.
DIRECTIONS:
Combine orange juice, wine, salt and pepper; set aside.
Melt 1 Tablespoon butter in skillet over MEDIUM heat.
Saute pecans until lightly browned, 1 to 2 minutes. Remove from skillet and drain on paper towel.
Add remaining butter to pan. Saute asparagus over MEDIUM heat 2 minutes.
Add orange juice/wine mixture to pan.
Cover and steam 3 to 4 minutes, until asparagus is crisp-tender.
Add peas and cook until tender.
Stir in mushrooms and heat through.
Arrange lettuce on four plates.
Divide asparagus, peas, mushrooms and sauce from pan among lettuce.
Top with orange zest and pecans.
Squeeze juice from orange wedges over salad before serving.
INGREDIENTS:
1/4 cup orange juice
3 Tablespoons white wine
1/4 teaspoon salt
1/4 teaspoon ground white pepper
2 Tablespoons butter
1/3 cup chopped pecans
3/4 pound fresh asparagus spears
1/2 cup fresh or frozen peas
1 1/2 ounces shiitake mushrooms, thinly sliced
1 head Boston lettuce, separated into leaves
Garnish: zest of 1 orange and 4 orange wedges.
DIRECTIONS:
Combine orange juice, wine, salt and pepper; set aside.
Melt 1 Tablespoon butter in skillet over MEDIUM heat.
Saute pecans until lightly browned, 1 to 2 minutes. Remove from skillet and drain on paper towel.
Add remaining butter to pan. Saute asparagus over MEDIUM heat 2 minutes.
Add orange juice/wine mixture to pan.
Cover and steam 3 to 4 minutes, until asparagus is crisp-tender.
Add peas and cook until tender.
Stir in mushrooms and heat through.
Arrange lettuce on four plates.
Divide asparagus, peas, mushrooms and sauce from pan among lettuce.
Top with orange zest and pecans.
Squeeze juice from orange wedges over salad before serving.
Hamburger Bean Dip
Hamburger Bean Dip
1 pound hamburger meat
2 large cans refried beans
1 large onion, chopped
1/2 cup hot sauce
1/2 pound longhorn cheese
1 cup cream
Slightly brown hamburger meat in skillet. Drain and pour into crock pot.
Add refried beans, onion and hot sauce; stir well. Cook until onion is done.
Add cheese and sour cream; stir well. Simmer about 30 minutes.
1 pound hamburger meat
2 large cans refried beans
1 large onion, chopped
1/2 cup hot sauce
1/2 pound longhorn cheese
1 cup cream
Slightly brown hamburger meat in skillet. Drain and pour into crock pot.
Add refried beans, onion and hot sauce; stir well. Cook until onion is done.
Add cheese and sour cream; stir well. Simmer about 30 minutes.
Best-Ever Banana Bread
Best-Ever Banana Bread
1 ¼ cup sugar
½ cup butter or margarine, softened
2 eggs
1 ½ cup mashed very ripe bananas (3 to 4 medium)
½ cup buttermilk
1 teaspoon vanilla
2 ½ cups Gold Medal all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired
1. Hear oven to 350*F. Grease bottoms only of 2 (8x4-inch) loaf pans or
(9x5-inch) loaf pan.
2. In a large bowl, mix sugar and butter. Add eggs, bananas, buttermilk
and vanilla; beat with electric mixer on medium speed until smooth. Stir
in flour, baking soda and nuts just until moistened. Pour batter into
pans.
3. Bake 8-inch loaves 1 hour, 9-inch loaf 1 ¼ hours, or until
toothpick inserted in center comes out clean. Cool 10 minutes. Loosen
sides of loaves from pans; remove from pans to cooling rack. Cool about
an hour before slicing.
2 loaves (16 slices)
High Altitude (3500-6500 ft): Increase flour to 2 ¾ cups.
In step 1, heat oven to 375*F In step 2, add ¼ cup water with
buttermilk. Bake 8-inch loaves about 1 hour 5 minutes, 9-inch loaf about
1 hour 30 minutes
1 ¼ cup sugar
½ cup butter or margarine, softened
2 eggs
1 ½ cup mashed very ripe bananas (3 to 4 medium)
½ cup buttermilk
1 teaspoon vanilla
2 ½ cups Gold Medal all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired
1. Hear oven to 350*F. Grease bottoms only of 2 (8x4-inch) loaf pans or
(9x5-inch) loaf pan.
2. In a large bowl, mix sugar and butter. Add eggs, bananas, buttermilk
and vanilla; beat with electric mixer on medium speed until smooth. Stir
in flour, baking soda and nuts just until moistened. Pour batter into
pans.
3. Bake 8-inch loaves 1 hour, 9-inch loaf 1 ¼ hours, or until
toothpick inserted in center comes out clean. Cool 10 minutes. Loosen
sides of loaves from pans; remove from pans to cooling rack. Cool about
an hour before slicing.
2 loaves (16 slices)
High Altitude (3500-6500 ft): Increase flour to 2 ¾ cups.
In step 1, heat oven to 375*F In step 2, add ¼ cup water with
buttermilk. Bake 8-inch loaves about 1 hour 5 minutes, 9-inch loaf about
1 hour 30 minutes
"SUPER" SOFT PRETZELS OR MINI LOAVES OF BREAD
"SUPER" SOFT PRETZELS OR MINI LOAVES OF BREAD
1 pkg. yeast
1 c. warm water
1 tbsp. melted butter
1 tbsp. sugar
1 tsp. salt
3 c. flour
Egg (to brush)
Put yeast and warm water in a bowl.
Stir until yeast dissolves.
Add all other ingredients.
Knead dough until smooth (about 5 minutes).
Cover and place in a warm place (200 degree oven) to rise until doubled in size.
Divide dough - 6 or 7 pieces for pretzels - 3 pieces for mini loaves.
Shape each piece.
Brush with beaten egg.
Sprinkle with coarse salt if desired.
Place on greased cookie sheet or in greased mini loaf pans.
Bake at 350 degrees for 20 minutes for pretzels; at 400 degrees for 30 or 40 minutes for bread. Brush bread with butter immediately after baking to avoid hardened crust.
1 pkg. yeast
1 c. warm water
1 tbsp. melted butter
1 tbsp. sugar
1 tsp. salt
3 c. flour
Egg (to brush)
Put yeast and warm water in a bowl.
Stir until yeast dissolves.
Add all other ingredients.
Knead dough until smooth (about 5 minutes).
Cover and place in a warm place (200 degree oven) to rise until doubled in size.
Divide dough - 6 or 7 pieces for pretzels - 3 pieces for mini loaves.
Shape each piece.
Brush with beaten egg.
Sprinkle with coarse salt if desired.
Place on greased cookie sheet or in greased mini loaf pans.
Bake at 350 degrees for 20 minutes for pretzels; at 400 degrees for 30 or 40 minutes for bread. Brush bread with butter immediately after baking to avoid hardened crust.
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