My Online Recipe Box
Sunday, March 29, 2009
3 large eggs, lightly beaten
1/2 cup sugar
1/2 cup butter (melted)
3 tablespoons flour
1 teaspoon baking powder
1 teaspoon vanilla
Boil carrots for 45 minutes or until tender. Mash with potato masher or beater.
Mix the remaining ingredients into very well mashed carrots.
Spoon into greased baking dish.
Bake at 350 degrees for 45 minutes or until set.
Wednesday, March 25, 2009
Box of Ziti
8-16 oz container of riccotta cheese (I could eat this with a spoon...YUM!)
Bag of Mozzarella Shredded cheese
Jar of sauce
Cook Ziti per directions on box.
While boiling, beat egg & mix it with riccotta cheese.
Add s&p to taste.
Drain Ziti, pour back in pot.
Stir in sauce & riccotta/egg mixture.
Add a bit of shredded mozzarella.
Pour into baking dish.
Sprinkle shredded mozzarella on top...as much as you like.
Bake at 350° for 30 minutes.
3/4 c. chopped onion
3/4 c. shredded (or chopped up, whatever) carrots
3/4 c. chopped celery
1 tea. each dried basil and parsley flakes
4 T butter, divided
3 c. chicken broth (I just use water and chicken bouillon cubes)
4 c. diced peeled potatoes (if the family is lucky...usually I don't peel them)
1/4 c. flour
1/2 lb. American cheese, cubed (though I usually just buy the not wrapped kind in the sandwich aisle and layer them on top of the soup when needed)
1 1/2 c. milk
3/4 tea. salt
1/2 tea. pepper
1/4 c. sour cream
In a big pot, brown beef, drain and set aside. In the same pan, saute' onions, carrots, celery, basil, and parsley in 1 tablespoon of butter until vegetables are tender, about 10 minutes. Add broth, potatoes, and beef; bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes, until potatoes are tender. Meanwhile, in a small skillet, melt the remaining butter. Add flour; cook and stir about two minutes or so, making a roux. Add to soup; bring to boil. Cook and stir 2 minutes . Reduce heat to low. Add cheese, milk, and salt and pepper. Cook and stir until cheese melts (do not boil). Remove from heat; blend in sour cream.
Thursday, March 19, 2009
Recipe for Root Beer Cookies:
Makes about 4 dozen
- 1 cup unsalted butter
- 2 cups dark brown sugar
- 2 eggs
- 2 tsp. root beer extract
- 3 1/2 cups flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1/4 cup water (optional–only use if dough is too dry)
- Root Beer frosting (recipe below)
Cream butter and dark brown sugar until very light and fluffy. Add the eggs one at a time, beating well after each addition. Add the root beer extract. Whisk dry ingredients together. Add a little at a time to the creamed mixture. The dough should be slightly sticky, like this:
Chill for at least an hour.
Preheat oven to 350 degrees F. Lightly grease several baking sheets, or line them with silicone baking mats or parchment paper. Roll into small balls (about 1″ diameter). I like to use a mini-ice cream scoop so that the cookies end up evenly sized.
Place them on the pan, leaving a bit of space between the cookies. Gently press the tops of the dough. (If you leave out the water, sometimes the cookies don’t spread very much.) Bake for 6-8 minutes, rotating cookie sheet halfway through.
Let cookies cool for a few minutes on the cookie sheet before placing them on a wire rack to cool completely.
- 1 cup butter
- 3 cups powdered sugar
- 2 tsp. root beer extract
- a few tablespoons hot water
Beat butter on high with an electric mixer until it is fluffy. Add a little powdered sugar and the root beer extract. Beat until smooth. Add remaining powdered sugar alternately with a little hot water until a nice spreading consistency has been reached.
Frost the cooled cookies and let stand for a few minutes to let the frosting set up. (It should dry a bit on the top.) You can leave out the root beer extract and you’ll have a tasty, soft brown sugar cookie. I have substituted maple extract, added pecans, and even made chocolate chip cookies out of this recipe. It’s a keeper.
Wednesday, March 18, 2009
Cinnamon-Spice Berry Popcorn
Yield: 6 Cups
3 Tablespoons brown sugar
3 Tablespoons light Corn Syrup
1 1/2 teaspoons cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 1/2 tablespoons light margarine
1/2 cup Craisins
6 cups air popped popcorn
Combine brown sugar, corn syrup, spices and margarine in Microwave safe container; cook on high heat for 2 1/2 minutes or until bubbily hot.
Add Craisins to popcorn; toss with hot sugar mixture until well coated. Cool mixture before serving or store in airtight container.
I sometimes use less spice because if you use the amount in the recipe it can be a little strong.
I cannot wait to try these out. Just another reason having a girl around the house would be nice. I might try to form them to look like Easter eggs and bring them to the MOM Easter egg hunt.
Cook on low for a minute until it is blended smooth.
Shred up one or two seasoned chicken breast.
Put a decent amount of shredded chicken in the center of a fajita shell, along with some of the sauce and a little cheese. Roll and continue until you run out of room in the pan you are using.
Pour remaining sauce over top, sprinkle cheese, bake at 350 degrees until cheese is melted.
You can also add beans (whatever kind, pinto, chili, red) to the sauce for a little extra protein.
Tuesday, March 17, 2009
it is a pack of hash brown, white gravy mix and chicken bouillion.
I use like 6 cups of water, let it boil with about 7 bouillion cubes. Then stir the gravy mix in about 1/2 cup cold water and pour it and the hash browns in until it is done! Enjoy! Melissa