tag:blogger.com,1999:blog-74171430647423922012024-03-13T06:44:26.921-05:00Star RecipesMelaniehttp://www.blogger.com/profile/03068350339709084515noreply@blogger.comBlogger188125tag:blogger.com,1999:blog-7417143064742392201.post-30874935519430048122012-03-06T16:37:00.006-06:002012-04-05T16:36:04.099-05:00Cake in a Mug<em>I've found this recipe in various places on the internet. I like it better than the traditional cake in a mug recipes that use egg because in my opinion they turn out too "eggy."<br /><br /></em>1 box angel food cake mix<br />1 box cake mix of your choice<br /><br />Mix both dry cake mixes together in a gallon sized ziploc bag.<br /><br />Put 1/3 c of the mix in a microwave safe mug. Mix in 3 Tbsp water. (Or you may use 1/4 c mix and 2 Tbsp water.)<br /><br />Microwave on high for 1 min or til cake is done. Dump on plate or eat straight out of mug. Frost if desired. Makes 1 serving.Melaniehttp://www.blogger.com/profile/03068350339709084515noreply@blogger.com5tag:blogger.com,1999:blog-7417143064742392201.post-25417098161984737742012-01-04T16:59:00.003-06:002012-01-29T07:41:30.056-06:00Flavorful Pot Roastboneless beef chuck roast, 3-5 lbs<br />1 envelope ranch salad dressing mix<br />1 envelope Italian salad dressing mix<br />1 envelope brown gravy mix<br />1/2 c water<br />1 Tbsp cornstarch<br /><br />Put roast in 5 qt crock pot. In a small bowl, mix together the next 4 ingredients. Pour over meat Cover and cook on low for 7-8 hrs or til tender. Mix cornstarch with meat juices in small saucepan and cook til thickened for gravy.Melaniehttp://www.blogger.com/profile/03068350339709084515noreply@blogger.com1tag:blogger.com,1999:blog-7417143064742392201.post-28995305090560348372011-05-30T15:40:00.003-05:002011-06-06T21:10:08.082-05:00Lemon Garlic Hummus<em>I first had hummus when Hubby and I were on our honeymoon. I thought it was "different" back then but have since come to love it. Even most of my kids gobble it up.</em><br /><em></em><br /><em>This recipe is a modified version of one I found. The original had 3/4 c oil and 3 Tbsp lemon juice ... That was WAY to tart and runny for my taste, so I played with the recipe to come up with this version that I think is just right.</em><br /><em></em><br /><em>My favorite thing to eat with this is pita chips, but we usually end up eating it with pretzels. A friend suggested Wheat Thins. I think we may have to try that!</em><br /><br />1/2 c extra virgin olive oil<br />1 Tbsp lemon juice<br />1 1/2 - 2 minced garlic cloves (I use 2 heaping tsp minced garlic from a jar.)<br />1/2 tsp salt, optional<br />1 15 oz can chickpeas (aka garbanzo beans), rinsed and drained<br /><br />Put first 5 ingredients in blender or food processor. Add about half the chickpeas and process til smooth. Add rest of chickpeas and process til smooth. Transfer to small bowl. Store in fridge. Makes 1 1/2 - 2 c.<br /><br /><em></em><br /><em></em>Melaniehttp://www.blogger.com/profile/03068350339709084515noreply@blogger.com2tag:blogger.com,1999:blog-7417143064742392201.post-15347247775987148282011-01-06T19:11:00.005-06:002011-01-06T19:16:13.916-06:00Lebanese Pita Pockets<em>Hubby's mom submitted this recipe for his high school's cookbook. It was a favorite of his family growing up, and now it's a favorite of ours.</em><br /><br />3 lbs ground beef<br />1 Tbsp minced garlic<br />1 Tbsp cinnamon<br />1 lg onion, chopped<br />1 Tbsp dried mint leaves<br />3 Tbsp lemon juice<br />1/2 tsp cumin<br />1 tsp salt<br />pita breads, cut into halves<br />chopped lettuce<br />chopped tomato<br />plain yogurt or bleu cheese dressing<br /><br />Brown beef and onion; drain well. Add garlic, cinnamon, mint, lemon juice, cumin, and salt. Simmer, covered for 45 min to develop flavors. A couple Tbsp of water may be added if mixture gets dry. Serve meat in pita breads. Top with lettuce, tomato, and yogurt or bleu cheese dressing.Melaniehttp://www.blogger.com/profile/03068350339709084515noreply@blogger.com3tag:blogger.com,1999:blog-7417143064742392201.post-12113920078908357082010-11-14T19:59:00.005-06:002010-11-14T20:20:32.391-06:00Cheesy Vegetable Soup<em>This recipe is from </em>Quick Cooking 2003, <em>but I double the California veggies to the amount listed here for a heartier soup.</em><br /><br />6 c water<br />1 pkg (30 oz) frozen shredded hash brown potatoes<br />2 pkgs (16 oz each) frozen California blend vegetables<br />4 tsp chicken bouillon granules<br />1 lb process cheese (Velveeta), cubed<br />2 cans (10 3/4 oz each) condensed cream of mushroom soup, undiluted<br />1 c milk<br /><br />In a lg pot, bring water to a boil. Add potatoes, veggies, and bouillon. Reduce heat; cover and simmer for 10 min or til beggies are tender. Stir in cheese, soup, and milk; cook and stir til cheese is melted. Serve immediately or cool and freeze for up to 3 months. Makes 14 servings.<br /><br />To use frozen soup: Thaw in refrigerator. Heat in a saucepan, adding additional milk if desired to achieve desired thickness.Melaniehttp://www.blogger.com/profile/03068350339709084515noreply@blogger.com1tag:blogger.com,1999:blog-7417143064742392201.post-87906486057363841902010-07-14T22:16:00.008-05:002010-07-14T22:36:36.630-05:00Tater Tot Casserole<em>I thought everyone knew what Tater Tot Casserole was til a friend out east mentioned that it was a midwestern dish and that lots of her non-midwestern friends had never heard of it.</em><br /><em></em><br /><em>This is one of those comfort meals that I remember eating as a kid. I'm sure there are many, many different versions of it. This is mine. I don't have it written down, I just make it, but I'll try to write it down for others to follow. The pizza tot casserole version is based on one I found in a cookbook.</em><br /><br />2 lbs ground beef<br />1/2 of a chopped onion<br />2 cans cream of mushroom soup<br />2 cans whole kernel corn, drained (may substitute 2 cans green beans, drained)<br />any or all of the following spices to taste: seasoned salt, salt, pepper, garlic powder<br />32 oz pkg frozen tater tots<br /><br />Brown beef and onion in skillet, draining as needed. Mix in soup, corn, and spices; heat through. Put meat mixture in greased 9x13" pan. Arrange tater tots in single layer on top of meat mixture. Bake according to tater tot package directions.<br /><br /><em>Pizza Tot version changes:</em><br />Saute half or all of a chopped green pepper with beef and onions.<br />Substitute 2 cans tomato soup for cream of mushroom soup.<br />No corn or green beans.<br />Add 1 or 2 cans (4 oz each) of mushrooms (drained) to beef mixture with soup.<br />Use Italian seasoning and/or oregano instead of or in addition to the garlic powder.<br />After putting the meat mixture in the pan, sprinkle shredded mozzarella cheese and/or black olives on top before adding the tater tots.Melaniehttp://www.blogger.com/profile/03068350339709084515noreply@blogger.com1tag:blogger.com,1999:blog-7417143064742392201.post-83995541700269039782010-06-04T15:48:00.002-05:002010-06-04T16:02:04.191-05:00Sunshiny Fruit Salad<em>This is my go-to fruit salad.</em><br /><br />2 cans (20 oz <em>each</em>) pineapple chunks<br />2 cans (11 oz <em>each</em>) mandarin oranges<br />1 pkg (3.4 oz) instant lemon pudding<br />other fruit of your choice, <u><em>atleast</em></u> 5 c total (I like to use sliced strawberries, blueberries, apple chunks, and/or halved grapes. Bananas would also work well, but I'm not big on bananas in fruit salad.)<br /><br />Drain pineapple and oranges, reserving the liquid from <u><em>one</em></u> of the pineapple cans. In a sm bowl, combine the pudding mix with the reserved pineapple juice. In a lg bowl, mix together all fruit <u><em>except</em></u> oranges. Add pudding/juice mixture and stir. Gently fold in oranges. (Do not mix too much once oranges are in or they will fall apart.) Chill 2 hrs. Makes 10-12 servings.<br /><br /><em>*Note:</em> The fruit salad will get more liquidy the longer it sits.Melaniehttp://www.blogger.com/profile/03068350339709084515noreply@blogger.com1tag:blogger.com,1999:blog-7417143064742392201.post-89182797713136615952010-05-31T21:34:00.002-05:002010-06-04T16:02:44.708-05:00Grilled Herbed Chicken<em>We tried this for the first time on Memorial Day 2010 and will definitely be making it again!</em><br /><br />1 c lemon juice<br />1/2 c vegetable oil<br />8 garlic cloves, minced<br />2 tsp basil<br />1 tsp thyme<br />1 tsp salt<br />1/2 tsp cayenne pepper<br />4 -5 lg boneless, skinless chicken breasts OR about 3 lbs chicken, quartered<br /><br />Put lg plastic ziploc bag in bowl. In bag, mix together all ingredients except chicken. Add chicken, zip bag, and turn to coat chicken. Refrigerate chicken in bag for 8-24 hrs. Grill chicken, covered, over medium heat, turning and basting frequently with remaining marinade til juices run clear.Melaniehttp://www.blogger.com/profile/03068350339709084515noreply@blogger.com1tag:blogger.com,1999:blog-7417143064742392201.post-70164865470834005392009-12-08T21:32:00.003-06:002009-12-08T21:38:45.948-06:00Raspberry Almond Shortbread Thumbprints<em>This recipe is from a friend and co-worker who even put them in our church's cookbook.</em><br /><em></em><br /><em>I like to make these cookies with our homemade strawberry jam instead of the raspberry.</em><br /><em></em><br />2/3 c sugar<br />1 c butter, softened<br />1/2 tsp almond extract<br />2 c flour<br />1/2 c raspberry jam<br /><br />Heat oven to 350 degrees. In lg bowl, combine sugar, butter, and almond extract. Beat at med speed til creamy. Reduce speed to low and add flour. Beat til well blended. Shape dough into 1" balls. Place 2" apart on a cookie sheet. With thumb (I like to use my pinkie finger.), make an indentation in center of each cookie. Fill each indentation with about 1/4 tsp jam. (A baby spoon works great for putting the jam in.) Bake for 14-18 min or til edges are lightly browned. Cool completely. Makes 3 1/2 dozen.<br /><br /><em>Glaze:</em><br />1 c powdered sugar<br />1 1/2 tsp almond extract<br />2-3 tsp water<br /><br />In a sm bowl, stir together all glaze ingredients til smooth and desired consistency. Drizzle over cookies.Melaniehttp://www.blogger.com/profile/03068350339709084515noreply@blogger.com1tag:blogger.com,1999:blog-7417143064742392201.post-30500694867265549742009-11-06T21:37:00.004-06:002009-11-06T21:43:21.076-06:00Wafflewiches<em>My stepmom made these for us when I was young. Now I make them, and the kids gobble them up!</em><br /><br />even number of waffles (homemade or thawed frozen storebought, NOT belgian waffles)<br />bacon or sausage patties<br />shredded cheese<br /><br />Cook the bacon or brown the sausage patties. When meat is done, break bacon pieces in half and put 3 bacon halves on a waffle OR put 1 sausage patty on a waffle. Top with shredded cheese, and cover with another waffle. Wrap each wafflewich individually in foil and put in 300-350 degree oven for 5-10 min or til wafflewich is warm and cheese is melted. Unwrap and eat.Melaniehttp://www.blogger.com/profile/03068350339709084515noreply@blogger.com2tag:blogger.com,1999:blog-7417143064742392201.post-79870235129397724692009-08-14T20:19:00.003-05:002009-08-14T20:31:59.456-05:00Strawberry Spinach Salad<em>I made a double batch of this for my husband's annual work picnic and came back with an empty bowl!</em><br /><br />1 pkg fresh spinach<br />2 c strawberries, sliced<br />2 Tbsp butter<br />salt to taste<br />8 oz pecan halves<br />1/4 c light virgin olive oil<br />1/4 c sugar<br />1/4 c raspberry vinaigrette dressing<br />salt to taste<br /><br />Clean spinach, removing stems. Slice strawberries. Toss pecans with melted butter and salt to taste. Spread on baking sheets in single layer. Bake at 400 degrees for 10 min or til crisp; cool. Mix dressing ingredients in blender or shaker: oil, sugar, raspberry vinaigrette, and salt. Shake well; assemble salad ingredients, pour and toss dressing on right before serving.Melaniehttp://www.blogger.com/profile/03068350339709084515noreply@blogger.com0tag:blogger.com,1999:blog-7417143064742392201.post-26434965718198749922009-08-01T21:23:00.006-05:002009-08-01T21:29:44.871-05:00Cheddar Taters<em>The first time we had this recipe, I was teaching my 10 yr old daughter E to cook, and she helped me make it.</em><br /><br />1 can (10 3/4 oz) condensed cream of chicken soup, undiluted<br />1 can (12 oz) evaporated milk<br />1 c (8 oz) sour cream<br />1/2 c butter or margarine, melted<br />1 tsp garlic powder<br />2 tsp minced onion<br />1 pkg (32 oz) frozen Tater Tots<br />1 1/2 c (6 oz) shredded cheddar cheese<br />1 c crushed potato chips<br /><br />In a lg bowl, combine the first 6 ingredients. Gently stir in the Tater Tots. Transfer to a greased 9x13" baking dish. Sprinkle with cheese and potato chips. Bake, uncovered, at 350 degrees for 30-35 min or til bubbly. Makes 8-10 servings.Melaniehttp://www.blogger.com/profile/03068350339709084515noreply@blogger.com1tag:blogger.com,1999:blog-7417143064742392201.post-1840841113902213022009-07-09T23:06:00.002-05:002009-07-09T23:18:49.498-05:00Strawberry Rhubarb Pie<em>I baked this pie for the first time this summer using strawberries from our own berry patch and rhubarb from my grandparents' garden. I may have found a new favorite pie!</em><br /><br />2 pints strawberries cut into about 1/2" pieces<br />1 lb rhubarb (without tops), cut into 1/2" pieces <em>or</em> 16 oz pkg frozen rhubarb<br />1 1/4 c sugar<br />1/3 c flour<br />2 Tbsp quick-cooking tapioca<br />1/2 tsp vanilla<br />1/4 tsp salt<br />pastry for 9" double crust pie<br />1 Tbsp butter, cut into bits<br /><br />In a lg bowl, with rubber spatula, gently toss strawberries, rhubarb, sugar, flour, tapioca, vanilla, and salt to mix well. Let mixture stand 30 min to soften tapioca, stirring occasionally so tapioca will be evenly moistened.<br /><br />Line 9 or 10" pie plate with bottom pastry crust, leaving 1" overhang. Spoon fruit mixture into crust; dot fruit with butter. Cover fruit with top pastry crust, fluting edges and cutting slits in top crust, or weave a lattice-top crust.<br /><br />Bake pie 50 min at 425 degrees until fruit mixture begins to bubble* and crust is golden. Cool pie on rack 1 hr; serve warm or cool. Refrigerate leftovers.<br /><br />*I learned the hard way to put a cookie sheet on the rack below the rack the pie is on to catch overflow when baking it in the oven!Melaniehttp://www.blogger.com/profile/03068350339709084515noreply@blogger.com0tag:blogger.com,1999:blog-7417143064742392201.post-71006155022798408852009-07-09T23:00:00.002-05:002009-07-09T23:05:03.858-05:00Rhubarb Bread1 1/2 c brown sugar<br />1/2 c oil or unsweetened applesauce<br />1 egg<br />1 c buttermilk<br />1 tsp vanilla<br />2 1/2 c flour<br />1 tsp baking soda<br />1 tsp salt<br />1 1/2 c chopped fresh or frozen rhubarb<br /><br /><em>Topping:</em><br />1/2 c sugar<br />1/4 tsp cinnamon<br />1 Tbsp melted butter<br /><br />Mix first 4 ingredients in a bowl. Add egg; mix well. Beat in milk and vanilla. Add flour, baking soda, and salt, mixing just til combined. Fold in rhubarb. Pour in 2 greased 8x4x2" loaf pans. Combine topping ingredients till all is moistened. Sprinkle over bread. Bake at 350 degrees for 60-65 min or til toothpick comes out clean. Cut with serrated knife. Makes 2 loaves.Melaniehttp://www.blogger.com/profile/03068350339709084515noreply@blogger.com0tag:blogger.com,1999:blog-7417143064742392201.post-4279954756660686302009-04-27T07:33:00.006-05:002009-04-27T14:18:27.997-05:00Rich Brownie Cake<em>Oh. my. goodness! This dessert should be renamed "Death By Chocolate". It's every chocoholic's dream ... ESPECIALLY chocolatey ... ESPECIALLY rich ... ESPECIALLY good!</em><br /><br />1 1/2 c butter (no substitutes)<br />6 squares (1 oz each) unsweetened chocolate<br />3 1/4 c sugar, divided<br />5 eggs<br />1 1/2 tsp vanilla<br />1 1/2 c flour<br />3/4 tsp salt<br />2 pkg (8 oz each) semisweet baking chocolate<br />4 c (32 oz) whipping cream, divided<br /><br />In a microwave or double boiler, melt butter and unsweetened chocolate. Stir in 3 c sugar. Add eggs, beating very well. Stir in vanilla, flour, and salt; mix well. Pour into 3 greased and floured 9" round cake pans. Bake at 350 degrees for 23-25 min or til a toothpick inserted near the center comes out clean. Cool completely; remove from pans.<br /><br />For frosting, melt semisweet chocolate in a heavy saucepan over med heat. Gradually stir in 3 c of whipping cream til well blended. Heat to a boil and stir for 1 min. Remove from heat and transfer to a mixing bowl. Refrigerate for 2-3 hrs til mixture reaches a pudding-like consistency. Beat til soft peaks form. Spread between layers and over top and sides of cake.<br /><br />Beat remaining whipping cream and sugar til soft peaks form. Serve a dollop of whipped cream on top of each cake slice.<br /><br />Store in refrigerator. Makes 16-20 servings.Melaniehttp://www.blogger.com/profile/03068350339709084515noreply@blogger.com1tag:blogger.com,1999:blog-7417143064742392201.post-33923461792275519012009-03-04T09:11:00.007-06:002010-11-14T20:20:08.897-06:00Delicious Cinnamon Coffee Cake<a href="http://1.bp.blogspot.com/_YFiCHv05JKk/SbvgJTdmkXI/AAAAAAAAJw8/qxiJe81YRCg/s1600-h/delicious+cinnamon+coffee+cake.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 289px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5313086635861512562" border="0" alt="" src="http://1.bp.blogspot.com/_YFiCHv05JKk/SbvgJTdmkXI/AAAAAAAAJw8/qxiJe81YRCg/s400/delicious+cinnamon+coffee+cake.jpg" /></a><em>Hubby found this recipe in a book and changed it up a bit to come up with this version. It's a very simple recipe and not a fancy coffee cake, but the kids love it! In fact, they're the ones who gave it this name!</em><br /><br />1 1/2 c flour<br />3/4 c wheat flour [may substitute regular flour (in addition to the previously listed 1 1/2 c)]<br />3/4 c sugar<br />3 tsp baking powder<br />3/4 tsp baking soda<br />3/4 tsp salt<br />3 eggs<br />1 c plain yogurt<br />1/2 c milk<br /><br /><em>Topping:</em><br />1 Tbsp sugar<br />2 tsp cinnamon<br />1/8 tsp nutmeg<br />1 Tbsp butter, melted<br /><br />Mix together flour, sugar, baking powder, baking soda, and salt. In a small bowl, beat together eggs, milk, and yogurt. Stir egg mixture into dry ingredients and beat well. Spread batter in greased 13x9" pan and bake at 350 degrees for 30-35 min or til toothpick comes out clean.* Meanwhile, mix together first 3 topping ingredients. Immediately upon removing cake from oven, brush entire top with melted butter and sprinkle with dry topping mixture. Return pan to oven for 1 min, then cool.<br /><br />*You can also make the recipe into muffins. Follow directions above except grease muffin pan or line with muffin cups. Fill about half full. (Muffins will rise quite a bit.) Bake at 425 degrees for 15 min. Continue with directions above for topping. Makes 1 1/2 - 2 dozen muffins.Melaniehttp://www.blogger.com/profile/03068350339709084515noreply@blogger.com3tag:blogger.com,1999:blog-7417143064742392201.post-9752899440629835272009-03-01T16:41:00.004-06:002010-11-14T20:20:58.019-06:00Macaroon Ice Cream Torte<em>I made this dessert for Hubby's 35th birthday. However, I had trouble finding macaroon cookies in the store, so I used the substitutions indicated. It was still really good!</em><br /><br />24 macaroon cookies (I used 1 pkg crushed coconut cookies and about 1 c shredded coconut.)<br />1 qt coffee ice cream, softened<br />1 qt chocolate ice cream, softened<br />1 1/2 c Heath candy bits or 2 Heath candy bars, coarsely chopped (1.4 oz each)<br />hot fudge topping, warmed<br /><br />For crust, mix half of the cookies (and coconut) with about 1 - 1 1/2 c of the coffee ice cream. Spread into the bottom of an ungreased 9" springform pan. Repeat with cookies (and coconut) using 1 - 1 1/2 c of the chocolate ice cream. Sprinkle with half of the Heath bits. Spread remaining softened coffee ice cream on top of crust. Repeat with remaining chocolate ice cream. Sprinkle with remaining Heath bits. Freeze til firm.<br /><br />Remove from freezer atleast 10 min before serving. Remove sides of pan. Cut dessert into wedges and drizzle with hot fudge. Makes 12-16 servings.Melaniehttp://www.blogger.com/profile/03068350339709084515noreply@blogger.com0tag:blogger.com,1999:blog-7417143064742392201.post-69938857523338727042009-02-19T09:07:00.004-06:002009-02-19T09:17:34.665-06:00Baked Beef Stew<a href="http://4.bp.blogspot.com/_YFiCHv05JKk/SZ12JBOI1WI/AAAAAAAAJms/Z_AU9nB4icw/s1600-h/baked+beef+stew.jpg"><img id="BLOGGER_PHOTO_ID_5304525833430947170" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 292px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_YFiCHv05JKk/SZ12JBOI1WI/AAAAAAAAJms/Z_AU9nB4icw/s400/baked+beef+stew.jpg" border="0" /></a> <em>Baked beef stew is shown with <a href="http://starrecipes-mel.blogspot.com/2008/02/cheesy-garlic-bread.html">cheesy garlic bread</a>.</em><br /><br />2 cans (14 1/2 oz) diced tomatoes, undrained<br />1 c water<br />2 c beef broth<br />6 Tbsp quick-cooking tapioca<br />2 tsp sugar<br />1 1/2 tsp salt<br />1/2 tsp pepper<br />2 1/2 lbs lean beef stew meat, cut into 1" cubes<br />8 med carrots, cut into 1" chunks<br />6-7 med potatoes, peeled and cut into 1" cubes<br />4 celery ribs, cut into 1/2" chunks<br />1 med onion, cut into chunks<br />2 slices of bread, cubed<br /><br />In a bowl, combine the tomatoes, water, broth, tapioca, sugar, salt, and pepper. Set aside. Put the rest of the ingredients into a greased ovenproof Dutch oven or med roasting pan. Pour tomato mixture on top and stir to mix well. Cover and bake at 375 degrees for 1 3/4 to 2 hrs or til meat and veggies are tender, stirring occasionally. Serve in bowls. Makes 8-10 servings.Melaniehttp://www.blogger.com/profile/03068350339709084515noreply@blogger.com0tag:blogger.com,1999:blog-7417143064742392201.post-8010437622638068322009-02-05T09:23:00.006-06:002009-02-05T09:30:31.881-06:00White Brownies<a href="http://2.bp.blogspot.com/_YFiCHv05JKk/SYsFgrFCE1I/AAAAAAAAJk0/_GeuUEJK3mg/s1600-h/white+brownie.jpg"><img id="BLOGGER_PHOTO_ID_5299335445409305426" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 206px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_YFiCHv05JKk/SYsFgrFCE1I/AAAAAAAAJk0/_GeuUEJK3mg/s400/white+brownie.jpg" border="0" /></a> <em>This dessert may not look like anything special, but they're definitely worth making!</em><br /><div></div><br /><div>6 oz white baking chocolate</div><div>1 c butter</div><div>6 eggs</div><div>3 c sugar</div><div>2 tsp vanilla</div><div>3 c flour</div><div>1 tsp baking powder</div><div>1/2 tsp salt</div><div>1 pkg (12 oz) vanilla chips</div><div>1 c chopped pecans</div><br /><div></div><div>In a double boiler or microwave, melt chocolate and butter; cool for atleast 10 min. In a mixing bowl, beat eggs and sugar til thick and lemon-colored, about 4 min. Beat in melted chocolate and vanilla. Add flour, baking powder, and salt; mix well. Stir in chips and pecans. Pour into a greased 15x10x1" baking pan. Bake at 350 degrees for 40-45 min or til golden brown. Cool. Makes about 4 dozen. (I don't get this many.) ;)</div>Melaniehttp://www.blogger.com/profile/03068350339709084515noreply@blogger.com3tag:blogger.com,1999:blog-7417143064742392201.post-33099785210004988112009-01-01T13:34:00.003-06:002010-11-14T20:22:45.057-06:00Chili Dip<em>I made and served this dip at our New Year's party to ring in 2009. It was a hit! It's a good thing I'd doubled the recipe!</em><br /><br />1 pkg (8 oz) cream cheese, softened<br />1 can (15 oz) chili with meat (with or without beans, your choice)<br />1/2 c salsa<br />1 c (4 oz) shredded cheddar cheese<br />tortilla chips or <a href="http://www.fritos.com/#/products/">Frito Scoops</a><br /><br />Spread the cream cheese in an 8" square baking dish. In a bowl, mix together chili and salsa; spread over cream cheese. Sprinkle with shredded cheddar. Bake at 350 degrees for 5 min or til cheese is melted and dip is warm. Serve with tortilla chips or Frito Scoops. Makes 8 servings.Melaniehttp://www.blogger.com/profile/03068350339709084515noreply@blogger.com2tag:blogger.com,1999:blog-7417143064742392201.post-62083241545160566292008-12-24T15:14:00.004-06:002010-11-14T20:17:22.100-06:00Bohemian Coffee Braid<a href="http://4.bp.blogspot.com/_YFiCHv05JKk/SVQlWdL8JuI/AAAAAAAAJYc/w0tiOZyBi0g/s1600-h/Bohemian+coffee+braid.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5283889330534491874" border="0" alt="" src="http://4.bp.blogspot.com/_YFiCHv05JKk/SVQlWdL8JuI/AAAAAAAAJYc/w0tiOZyBi0g/s400/Bohemian+coffee+braid.jpg" /></a> <em>This recipe is from Hubby's mom. Their family traditionally made it at Christmastime.</em><br /><br />2 packages dry yeast<br />½ cup warm water (110-120 degrees)<br />1 ½ cup warm milk (same temp as above)<br />¾ cup sugar<br />2 teaspoons salt<br />2 eggs (room temp – important)<br />¾ cup softened real butter<br />7 ½ cups flour (may use a little less 7 cups? Depends on how sticky or dry it is)<br />1 tablespoon grated lemon zest (may use any citrus you have)<br />¼ teaspoon mace<br />1 ½ cup raisins, may chop or leave whole<br />1 cup chopped almonds, pecans or none, if preferred (then add a few more raisins)<br /><br />Dissolve yeast in warm water, then mix with the milk, sugar, salt, eggs, butter, half the flour, lemon zest, mace, raisins, and nuts. Keep adding flour until dough is smooth and workable. Knead on a floured board until smooth and elastic. (10 minutes) Put in a greased bowl, turn to coat, cover with a damp tea towel and place in a warm spot to rise until double, about 1 1/2 hours. Punch dough down. Divide in half. Set one half aside and divide the other into 4 equal parts. Shape three of the pieces into 14 inch long strands and braid on a lightly greased cookie sheet (You may want to arrange this diagonally. These get big!). Fasten ends together and tuck under. Take fourth piece and divide in thirds and make a second smaller braid to go on top of the first. Repeat with other half of dough on a second greased cookie sheet. Cover each braid loosely with damp tea towels and let rise for 45 minutes to an hour. Bake at 350 degrees for 30-40 minutes, until golden brown, but not dark.<br /><br />When loaves have cooled completely, decorate with a frosting of:<br />2 cups powdered sugar<br />¼ cup soft butter<br />1 t. vanilla<br />½ t. almond extract<br /><br />Beat all together with just enough milk or cream to make a nice spreadable frosting. Spread on tops of braids and gently press halves of drained maraschino cherries and pecan halves on top.<br /><br />Makes two large, 2-layer braids; serves 12.Melaniehttp://www.blogger.com/profile/03068350339709084515noreply@blogger.com1tag:blogger.com,1999:blog-7417143064742392201.post-67721124984966798072008-11-21T10:26:00.003-06:002008-11-21T10:30:31.554-06:00Herbed Sirloin Tip2 tsp salt<br />1/4 tsp garlic powder<br />1/2 tsp celery salt<br />1/2 tsp dried rosemary<br />1/2 tsp pepper<br />1/2 tsp paprika<br />1/8 tsp dillweed<br />1/8 tsp rubbed sage<br />1 sirloin tip roast, about 2 lbs.<br /><br />Combine seasonings; rub over entire roast. Place roast on a rack in roasting pan or on broiler pan. Bake uncovered at 426 degrees for 40-60 min or til meat reaches desired doneness (140 degrees - rare; 150 degrees - med-rare, 170 degrees - well-done). Let stand 10-15 min before slicing. Makes 6-8 servings.Melaniehttp://www.blogger.com/profile/03068350339709084515noreply@blogger.com0tag:blogger.com,1999:blog-7417143064742392201.post-80658855077604071032008-11-21T10:20:00.004-06:002008-11-21T10:42:22.243-06:00Brownie Bites<em>These heavenly little cookies taste just like brownies!</em><br /><br />4 squares (1 oz each) unsweetened chocolate<br />1 c semisweet chocolate chips<br />1/3 c butter<br />1 c sugar<br />3 eggs<br />1 1/2 tsp vanilla<br />1/2 c flour<br />2 Tbsp baking cocoa<br />1/4 tsp baking powder<br />1/4 tsp salt<br />additional 1 c semisweet chocolate chips, optional<br /><br />In a microwave or double boiler, melt unsweetened chocolate, chocolate chips, and butter; cool 10 min. In a mixing bowl, beat sugar and eggs for 2 min. Beat in vanilla and the chocolate mixture. Combine flour, cocoa, baking powder, and salt; beat into chocolate mixture. Stir in remaining chocolate chips if desired. Chill atleast 3 hrs. Roll dough into 1" balls. (Dough will be very sticky.) Place on ungreased baking sheets. Bake at 350 degrees for 10-12 min or til lightly puffed and set. Do not overbake. Cool atleast 1 min on baking sheet before removing to wire rack to cool completely. Makes about 4 dozen.Melaniehttp://www.blogger.com/profile/03068350339709084515noreply@blogger.com0tag:blogger.com,1999:blog-7417143064742392201.post-43746431638359426062008-08-26T13:17:00.005-05:002008-08-26T18:42:42.678-05:00Lasagna<a href="http://4.bp.blogspot.com/_YFiCHv05JKk/SLSU1RDsr2I/AAAAAAAAGeA/enT6ufT7EG8/s1600-h/lasagna.jpg"><img id="BLOGGER_PHOTO_ID_5238975909371621218" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_YFiCHv05JKk/SLSU1RDsr2I/AAAAAAAAGeA/enT6ufT7EG8/s400/lasagna.jpg" border="0" /></a> <em>My standard "classic" lasagna recipe</em><br /><br /><div></div><div>1 1/2 lb ground beef, browned</div><div>32 oz (4 c) spaghetti sauce*</div><div>1 c water*</div><div>1 tsp salt</div><div>8 oz uncooked lasagna noodles</div><div>3 c shredded mozzarella</div><div>2 c small curd cottage cheese</div><div>1 c grated Parmesan cheese OR additional 1/2 - 1 c shredded mozzarella</div><br /><div>Combine beef, sauce, water, and salt. Layer 1/3 sauce mix, 1/2 noodles, 1/2 cottage cheese, and 1/2 mozzarella in large pan. Repeat layers, ending with sauce. Sprinkle with Parmesan or additional mozzarella. Bake covered with foil at 350 degrees for 1 1/2. Makes 12 servings.</div><br /><div>* OR use 5 c spaghetti sauce and NO water.</div>Melaniehttp://www.blogger.com/profile/03068350339709084515noreply@blogger.com1tag:blogger.com,1999:blog-7417143064742392201.post-79765153788093676992008-08-13T20:27:00.004-05:002008-08-13T20:55:28.918-05:00Cheesy Zucchini Wedges<a href="http://1.bp.blogspot.com/_YFiCHv05JKk/SKOKUnhpRCI/AAAAAAAAGbk/EWFQdJzqaz0/s1600-h/rosemary+chicken+and+cheesy+zucchini+wedges.jpg"><img id="BLOGGER_PHOTO_ID_5234179278746764322" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_YFiCHv05JKk/SKOKUnhpRCI/AAAAAAAAGbk/EWFQdJzqaz0/s400/rosemary+chicken+and+cheesy+zucchini+wedges.jpg" border="0" /></a><em>A cheesy zucchini wedge (top) is shown with <a href="http://starrecipes-mel.blogspot.com/2007/12/chicken-rosemary.html">chicken rosemary</a> (right)</em>.<br /><br />1 med onion, chopped<br />1/4 c butter<br />2 1/2 c biscuit mix<br />1 Tbsp minced, fresh parsley OR 1/2 Tbsp dried parsley<br />1/2 dried basil<br />1/2 tsp dried thyme<br />3 eggs, beaten<br />1/4 c milk<br />1 1/2 c shredded zucchini<br />1 c shredded cheddar cheese OR 1/2-3/4 c grated parmesan cheese<br /><br />In a skillet, saute the onion in butter til tender. In a bowl, combine the biscuit mix, parsely, basil, thyme, and onion mixture. Stir in eggs, milk, zucchini, and cheese just til combined. Transfer to a greased 9" round baking pan. Bake at 400 degrees for 25-30 min or til a toothpick inserted near center comes out clean. Cut into wedges. Makes 8-12 servings.Melaniehttp://www.blogger.com/profile/03068350339709084515noreply@blogger.com0