Ingredients
HOT CIDER SYRUP
3/4 cup apple cider or juice
1/2 cup packed brown sugar
1/2 cup corn syrup
2 tablespoons butter
1/2 teaspoon lemon juice
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
PANCAKES:
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 Pumpkin Spice
2 eggs, separated
1 1/4 cup milk
1/2 cup canned pumpkin
2 tablespoons canola oil
Directions• In a large saucepan, combine the syrup ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened. Let stand for 30 minutes before serving.
• For pancakes, in a large bowl, combine the dry ingredients in another bowl; whisk the egg yolks, milk, pumpkin and oil until smooth. Stir into dry ingredients just until moistened. In a small bowl, beat the egg whites until soft peaks form; fold into batter.
• Pour batter by 1/4 cupfuls onto a hot greased griddle. Turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with syrup. Yield: 15 pancakes (1 cup syrup).
Courtesy of: Taste of Home
Saturday, October 29, 2011
Spaghetti with Italian Meatballs
SAUCE:
3/4 cup chopped onion
1 garlic clove, minced
1 tablespoon Crisco® Olive Oil
1 can (28 ounces) Italian crushed tomatoes, undrained
1 can (6 ounces) tomato paste
1 cup water
1-1/2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
MEATBALLS:
4 slices white bread, torn
1/2 cup water
2 eggs, lightly beaten
1/2 cup grated Parmesan cheese
1 garlic clove, minced
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1 pound lean ground beef
2 teaspoons Crisco® Olive Oil
1 package (16 ounces) spaghetti
Directions
1. In a large saucepan, cook onion and garlic in oil until tender. Stir in the tomatoes, tomato paste, water, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2. Meanwhile, in a small bowl, soak bread in water for 5 minutes. Squeeze out excess liquid. In a large bowl, combine the eggs, Parmesan cheese, garlic, basil, parsley, salt and bread. Crumble beef over mixture and mix well. Shape into 1-in. balls.
3. In a large nonstick skillet coated with cooking spray, brown meatballs in batches in oil over medium heat.
4. Add meatballs to sauce; return to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until meatballs are no longer pink.
5. Cook spaghetti according to package directions; drain. Serve with meatballs and sauce. Yield: 10 servings.
Courtesy of: Taste of Home
3/4 cup chopped onion
1 garlic clove, minced
1 tablespoon Crisco® Olive Oil
1 can (28 ounces) Italian crushed tomatoes, undrained
1 can (6 ounces) tomato paste
1 cup water
1-1/2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
MEATBALLS:
4 slices white bread, torn
1/2 cup water
2 eggs, lightly beaten
1/2 cup grated Parmesan cheese
1 garlic clove, minced
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1 pound lean ground beef
2 teaspoons Crisco® Olive Oil
1 package (16 ounces) spaghetti
Directions
1. In a large saucepan, cook onion and garlic in oil until tender. Stir in the tomatoes, tomato paste, water, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2. Meanwhile, in a small bowl, soak bread in water for 5 minutes. Squeeze out excess liquid. In a large bowl, combine the eggs, Parmesan cheese, garlic, basil, parsley, salt and bread. Crumble beef over mixture and mix well. Shape into 1-in. balls.
3. In a large nonstick skillet coated with cooking spray, brown meatballs in batches in oil over medium heat.
4. Add meatballs to sauce; return to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until meatballs are no longer pink.
5. Cook spaghetti according to package directions; drain. Serve with meatballs and sauce. Yield: 10 servings.
Courtesy of: Taste of Home
White Chicken Chili
INGREDIENTS
SAUTE TOGETHER UNTIL CHICKEN IS GOLDEN BROWN:
2-3 chicken breasts, cubed
1 med onion, chopped
1 1/2 tsp garlic powder
1 tbs oil
ADD AND THEN SIMMER UNCOVERED FOR 30 MINUTES:
3 15 oz cans great northern beans, drained and rinsed
1 14.5 oz can chicken broth
2 cans green chilies
1 tbs jalapenos
1 tsp salt
1 tsp cumin
1 tsp dried oregano
1/2 tsp black pepper
REMOVE FROM HEAT AND ADD:
1 cup sour cream
1 cup whipping cream
DIRECTIONS
1. Stir in and let sit for 5 minutes.
2. Serve with chips, sour cream, and cheese.
Courtesy of:Candi McMullin
SAUTE TOGETHER UNTIL CHICKEN IS GOLDEN BROWN:
2-3 chicken breasts, cubed
1 med onion, chopped
1 1/2 tsp garlic powder
1 tbs oil
ADD AND THEN SIMMER UNCOVERED FOR 30 MINUTES:
3 15 oz cans great northern beans, drained and rinsed
1 14.5 oz can chicken broth
2 cans green chilies
1 tbs jalapenos
1 tsp salt
1 tsp cumin
1 tsp dried oregano
1/2 tsp black pepper
REMOVE FROM HEAT AND ADD:
1 cup sour cream
1 cup whipping cream
DIRECTIONS
1. Stir in and let sit for 5 minutes.
2. Serve with chips, sour cream, and cheese.
Courtesy of:Candi McMullin
Wednesday, October 5, 2011
Fresh Pear Bread
Ingredients:
3 eggs
1-1/2 cups sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
4 cups finely chopped peeled ripe pears (about 4 medium)
1 teaspoon lemon juice
1 cup chopped walnuts (optional)
Directions:
1. In a bowl, combine the eggs, sugar, oil and vanilla; mix well.
2. Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened. (Batter is thick like cookie dough)
3. Toss pears with lemon juice.
4. Stir pears and walnuts into batter.
5. Spoon into two greased 9-in. x 5-in. loaf pans.
6. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean.
7. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.
Courtesy of: http://www.tasteofhome.com/recipes/Fresh-Pear-Bread
3 eggs
1-1/2 cups sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
4 cups finely chopped peeled ripe pears (about 4 medium)
1 teaspoon lemon juice
1 cup chopped walnuts (optional)
Directions:
1. In a bowl, combine the eggs, sugar, oil and vanilla; mix well.
2. Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened. (Batter is thick like cookie dough)
3. Toss pears with lemon juice.
4. Stir pears and walnuts into batter.
5. Spoon into two greased 9-in. x 5-in. loaf pans.
6. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean.
7. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.
Courtesy of: http://www.tasteofhome.com/recipes/Fresh-Pear-Bread
Sunday, September 11, 2011
Zupa's Wisconsin Cauliflower Soup
2 tablespoons margarine or butter
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard
1 Cup shredded cheddar cheese
1 Cup pepper jack cheese
In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently.
Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth.
Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.
Courtesy of: Just Cook Already
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard
1 Cup shredded cheddar cheese
1 Cup pepper jack cheese
In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently.
Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth.
Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.
Courtesy of: Just Cook Already
Peach Crisp
Ingredients:
4 - 5 cups of fresh
or canned peaches
1/2 tsp. cinammon
2 -3 Tblsps. sugar
3 Tblsps. Flour
1 cup flour
1 cup oats
1 cup brown sugar
1 cup cold butter
Instructions:
Slice peaches into a 9x13 glass pan. In a small bowl mix 3 Tblsps. flour, 2-3 Tblsps. sugar*, 1/2 tsp.cinammon.
Pour this into the pan of peaches and mix.
Next, in a large bowl mix the 1 cup of flour, oats and brown sugar. Then, slice cold butter into bowl and cut in with a fork. Trying not to get the butter too warm as that will make more of a dough. We want it to crumble. Spread over the peaches.
Place in oven uncovered for about 45 minutes at 350 degrees. Or until golden brown. Cool for 30 minutes.
Serve with ice cream. This is an old family favorite.
We hope your family enjoys it as well!
Courtesy of: www.texasrollingpins.com
4 - 5 cups of fresh
or canned peaches
1/2 tsp. cinammon
2 -3 Tblsps. sugar
3 Tblsps. Flour
1 cup flour
1 cup oats
1 cup brown sugar
1 cup cold butter
Instructions:
Slice peaches into a 9x13 glass pan. In a small bowl mix 3 Tblsps. flour, 2-3 Tblsps. sugar*, 1/2 tsp.cinammon.
Pour this into the pan of peaches and mix.
Next, in a large bowl mix the 1 cup of flour, oats and brown sugar. Then, slice cold butter into bowl and cut in with a fork. Trying not to get the butter too warm as that will make more of a dough. We want it to crumble. Spread over the peaches.
Place in oven uncovered for about 45 minutes at 350 degrees. Or until golden brown. Cool for 30 minutes.
Serve with ice cream. This is an old family favorite.
We hope your family enjoys it as well!
Courtesy of: www.texasrollingpins.com
Wednesday, August 3, 2011
Laundry Soap
Powdered Laundry Detergent (My favorite)
1 cup (5.5 oz bar) grated Fels Naptha Soap (Zote or Ivory work well)
1/2 cup washing soda
1/2 cup 20 mule team borax
½ cup Oxiclean (optional)
Mix and store in airtight container or bag. For light or small loads, use 1 tablespoon. For normal loads, use 2 tablespoons. For heavy loads, use 3 tablespoons. Cost per load .15.
To make a large batch - grate 6 bars of Fels Naptha Soap and then add 3 cups of Washing Soda and 3 cups of 20 Mule Team Borax. Mix well and store in covered container.
Great Reader Tip:
To keep the liquid detergent stirred up, put a few marbles in the storage jug. The marbles will help mix everything and keep it mixed.
Liquid Laundry Detergent:
First Recipe:
3 Pints Water
1/3 bar Fels Naptha Soap, grated
1/2 cup Washing Soda (Arm and Hammer, NOT baking soda though!!)
1/2 cup 20 Mule Team Borax
2 Gallon bucket to mix it in
1 Quart hot water Hot Water
Mix Fels Naptha soap in a saucepan with 3 pints hot water and heat on low until dissolved. Stir in Washing Soda and Borax. Stir until thickened, and remove from heat. Add 1 Quart Hot Water to 2 gallon Bucket. Add soap mixture, and mix well. Fill bucket completely with additional hot water, and mix well. Set aside for 24 hours, or until mixture thickens. You may add additional HOT water if the mixture becomes too thick. Mix Well before each use. Use 1/2 cup of mixture per load. Makes 64 loads. Cost per load .03.
Second Recipe:
Water
1 bar grated Fels Naptha soap
5 gallon bucket
1 cup washing soda (Again, Arm and Hammer)
1 cup 20 Mule Team Borax
4 1/2 gallons water
Put grated Fels Naptha in saucepan and cover with water. Heat on low until dissolved. Fill bucket with hot water and add soap. Stir to combine. Add 1 cup washing soda and 1 cup borax and mix well. As it cools, it will thicken. If mixture becomes too thick, add hot water to thin it to desired consistency. May be used immediately. Mix well before each use. Use 1/2(normal) to 1 cup per load (heavy). Cost per load .04.
TIP: The above recipes will NOT make suds in your washer so don't be alarmed. Fels Naptha Soap is a pure soap and typically makes little or no suds in the water. This makes it perfect for use in the new HE washers as well as tradional washers. You will also notice the need to either reduce your laundry softener or in most cases you can even eliminate the use of softener completely.
Courtesy of: http://www.soapsgonebuy.com/category_s/24.htm
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