Monthly Archives: October 2012

PEANUT BUTTER (CUP) BARS

Posted on by
Reply

1 cup butter OR margarine, melted
2 cups graham cracker crumbs
2 cups 10x sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tbs peanut butter

in a medium bowl, mix the butter or margarine, graham cracker crumbs, 10x sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9″x13″ pan.

in a metal bowl over steaming water, or in the microwave, melt the chocolate chips with the 4 tablespoons peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.

12 servings

IT’S GRAVY-MAKIN’ TIME!

Posted on by
Reply

HOW TO MAKE GRAVY

DRY-ROASTED MEATS, POULTRY AND PAN-FRIED MEATS – Remove meat to a hot platter. Leaving crusty bits in pan, pour drippings into a measuring cup. let fat rise to the top of the drippings and skim off fat, reserving 2 tablespoons. return reserved fat to pan. stir in 2 tablespoons flour. cook over low heat until bubbly. add enough water, milk or potato water to drippings in measuring cup to equal 1 cup. quickly stir into pan. heat to boiling, stirring constantly; boil 2-3 minutes. season with salt and pepper. strain if desired.

FOR POT ROASTS AND OTHER BRAISED MEATS THAT PROUCE LOTS OF NATURAL MEAT JUICES AND NOT “CRUSTY” DRIPPINGS IN THE PAN – Drain pan juices into a measuring cup and add milk, water, broth or potato water to equal 1 1/2 cups. return to roaster; heat on medium-high. pour 1/2 cup cold water into a shaker or jar. add 1/4 cup flour; shake well. stir into the pan, cook and stir until bubbly. reduce heat and simmer 2-3 minutes. season to taste.

CHICKEN CORDON BLEU LASAGNA

Posted on by
Reply

2 eggs
1 (15 oz) container ricotta cheese
1 cup cottage cheese
1/2 cup grated parmesan cheese
1/4 cup chopped fresh parsley
2 cups diced, cooked ham
2 cups diced, cooked chicken
1/4 tsp garlic powder
1 (16 oz) jar creamy garlic alfredo sauce (or make your own)
6 uncooked (oven ready) lasagna noodles
2 cups shredded mozzarella cheese
16 slices swiss cheese
2 tbs chopped fresh parsley

preheat oven to 350 degrees. beat eggs in a medium bowl. stir in ricotta, cottage, and parmesan cheeses. add 1/4 cup chopped parsley. set aside.

in a different bowl, mix together diced chicken and ham, garlic powder,and alfredo sauce.

spread 1/2 cup meat sauce in the bottom of an ungreased 9″x13″ baking dish.

layer as follows;

3 lasagna noodles
half of the cheese mixture
half of the remaining meat sauce
1 cup mozzarella cheese
8 slices swiss cheese

repeat layers.

cover tightly with foil.

bake for 1 hour.

remove from oven and sprinkle with 2 tbs of chopped parsley.

set oven control to BROIL and return pan to oven for 5 minutes or until cheese is browned.

let stand 10-15 minutes before slicing and serving.

CRUSTLESS COCONUT PIE

Posted on by
Reply

2 cups milk
1 cup sugar
4 eggs
1/2 cup flour
6 tbs butter OR margarine
1 tsp vanilla
1/2 tsp salt
1 cup coconut

in a blender, combine milk, sugar,eggs,flour, butter,vanilla & salt. cover and blend for 10 seconds; scrape the sides. blend for another 10 seconds.add coconut; blend for 2 seconds. pour into a greased 10″ pie plate. bake at 350 degrees fro 50-55 minutes or until a knife inserted in the center comes out clean. serve warm.

6 servings

GOLDEN CHICKEN

Posted on by
Reply

chicken
1/4 cup margarine
1 (4 oz) can sliced mushrooms, drained
1 tbs flour
2 tbs worcestershire sauce
1 bay leaf
juice of 1/2 lemon
1 can beef broth

preheat oven to 350 degrees. brown chicken in margarine. remove to a 9″x13″ ovenproof dish. add remaining ingredients to pan and bring to a boil. pour sauce over chicken and bake, uncovered, for 1 hour.

BEEF POT ROAST IN THE CROCKPOT

Posted on by
Reply

1 or 2 yellow onions
2 large baking potatoes (any kind of potato will work)
4-5 large carrots (or a handful of baby carrots)
sliced mushrooms
1 (3-4 lb) beef roast (any large type of roast will work)
salt and pepper
2 tbs canola oil
1 can cream of mushroom soupr
1 packet dry onion soup mix
1 cup beef broth (or french onion soup)
1/4 cup worcestershire sauce
1/2 cup red wine

cut the onions, potatoes, and carrots into chunks. place in the crockpot with the mushrooms. season the roast with salt and pepper. brown it on all sides in a skillet in oil (this should only take 10 seconds or so on each side.) put it in the crockpot on top of the vegetables. stir together all of the other ingredients in a bowl; pour over the top of the pot roast. cook on LOW 6-8 hours. (almost any of the ingredients can be left out or exchanged for other ingredients.)

PEANUT DROPS

Posted on by
Reply

2 cups brown sugar
2 eggs
1 1/4 cups shortening
1 tsp vanilla
1/2 cup water
4 cups sifted flour
1 tsp baking soda
1 tsp salt
chunky peanut butter

cream brown sugar, shortening and eggs. add vanilla and water. add sifted dry ingdredients. on a greased cookie sheet, make droppings of cookie dough, 1/2 tsp peanut butter on top of each, and another 1/2 tsp cookie dough on top layer. bake 12-14 minutes at 350 degrees.

makes 5 dozen

RED VELVET RICE KRISPY TREATS

Posted on by
Reply

3 tbs butter
1 (10.5 oz) bag mini marshmallows
1 tsp vanilla
1/2 cup red velvet cake mix
6 cups rice krispies
1 tbs sprinkles
4 oz white chocolate chips, melted

line a 9″x13″ pan with wax paper; coat well with cooking spray. set aside.

in a large saucepan, melt the butter over low heat. add marshmallows, stirring frequently, until melted. stir in vanilla and cake mix until fully combined and no lumps remain. stir in cereal, making sure it is well-coated with marshmallow mixture. transfer rice krispies mixture into the prepared pan, pressing down until the top is level. top with sprinkles and drizzle with melted white chocolate.

makes 16 bars

CREAMY ASPARAGUS CASSEROLE

Posted on by
Reply

1 can condensed creamy chicken mushroom soup, undiluted
1/2 cup milk
1 (10 oz) pkg frozen cut green beans, thawed
1 (8 oz) pkg frozen asparagus cuts & tips, thawed & drained
1 (4 oz) can mushroom stems & pieces, drained
2 cups cubed day-old bread
2 tbs sliced almonds
2 tbs butter OR margarine,melted

in a large bowl, combine soup and milk. add beans, asparagus & mushrooms; mix well. pour into a greased 8″ square baking dish. cover and bake at 350 degrees for 20 minutes. toss bread cubes, almonds and butter; sprinkle over the casserole. bake, uncovered, 15-20 minutes longer, or until bubbly.

6-8 servings