Author Archives: Yumolicious

CRUNCHY CHRISTMAS COOKIES

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1/2 cup butter OR margarine
1/2 cup brown sugar
1/2 cup sugar
1 egg, well beaten
1 tsp vanilla
1 cup flour
1/2 tsp baking soda
1/4 tsp cinnamon
1/4 tsp salt
1/4 tsp baking powder
1 cup rolled oats
1 cup cornflakes
1/2 cup coconut
1/2 cup chopped pecans

cream butter; add sugars, then egg and vanilla. sift dry ingredients together and add to creamed mixture. add cornflakes, oats, coconut, and nuts. roll into small balls and place about 2″ apart on greased cookie sheets. bake at 350 degrees for 10-5 minutes.

makes approx 3 dozen cookies

CRANBERRY BAKED BEANS

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3 cups dry navy beans
5 cups cranberry juice
1/2 cup lean salt pork, diced
3/4 cup chopped onion
1/2 cup ketchup
1/4 cup molasses
5 tsp dark brown sugar
1 1/2 tsp ground mustard
1 1/2 tsp salt
1/8 tsp ground ginger

place beans in a dutch oven or soup kettle; add water to cover 2″. boil for 2 minutes. remove from the heat; cover and let stand for 1 hour. drain beans and discard liquid. return beans to dutch oven. add cranberry juice, bring to a boil. reduce heat; cover and simmer for 1 hour or until the beans are almost tender. drain, reserving cranberry liquid. place beans in a 2 1/2 qt casserole or bean pot; add remaining ingredients and 1 1/2 cups cranberry liquid. cover and bake at 350 degrees for 3 hours or until beans are tender and of desired consistency, stirring every 30 minutes. add reserved cranberry liquid as needed.

10-12 servings

NO-FUSS TUNA QUICHE

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1 unbaked 9″ deep-dish pastry shell
1 1/3 cups low-fat milk
3 extra large eggs
1/3 cup chopped green onions
1 tbs chopped drained pimiento
1 tsp dried basil leaves
1/2 tsp salt
1 (6 oz) can tuna, drained and flaked
1/2 cup (2 oz) shredded low-fat cheddar cheese
8 (4″) spears broccoli

preheat oven to 450 degrees. bake pastry shell for 5 minutes; remove to rack to cool. reduce oven temperature to 325 degrees. for filling, in a large bowl, whisk together milk and eggs. stir in onions, pimiento, basil and salt. fold in tuna and cheese. pour into the prebaked pastry shell. bake at 325 degrees for 30 minutes.

meanwhile, in a saucepan, steam broccoli spears over simmering water for 5 minutes. drain; set aside. after 30 minutes baking time, arrange broccoli spears, spoke-fashion, over quiche. bake 25-35 minutes more, or until a knife inserted 2″ from center comes out clean. let stand for 5 minutes. cut into 8 wedges, centering a broccoli spear on each wedge.

8 servings

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THE COLOR OF THE TWIST TIE ON BREAD PACKAGING MEANS SOMETHING

The color signifies what day of the week the bread was baked on. The practice of using these color codes is not meant necessarily to be used by the customer, but actually is to aid the person stocking the shelves with bread in determining what bread is old and needs removed from the shelves. This way, they don’t actuallly have to look closely at the tabs (which usually also show a “sell by” date); they can simply just look for ones of a specific color and remove those. Each manufacturer maintains their own color code scheme, but this is usually easily discoverable on the web, by asking a bread stocker at the store, or by simply emailing the manufacturer of your favorite bread.

FRUIT PIZZA

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1/2 cup butter, softened
3/4 cup sugar
1 egg
1 1/4 cups flour
1 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp salt
1 (8 oz) pkg cream cheese, softened
1/2 cup sugar
2 tsp vanilla extract
fruit for topping (peaches, blueberries, kiwifruit, pineapple, or strawberries)

preheat oven to 350 degrees.

in a large bowl, beat together the butter and 3/4 cup sugar until smooth. mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the butter mixture until just blended. press dough into an ungreased pizza pan.

bake in the preheated oven for 8-10 minutes or until lightly browned. cool.

in a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. spread on cooled crust.

arrange desired fruit on top of filling and chill.

10 servings

CHEESY BEEF STROGANOFF

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1 lb ground beef
2 cups water
3 cups (6 oz) medium egg noodles, uncooked
3/4 lb (12 oz) velveeta cheese, cut up
1 can cream of mushroom soup
1/4 tsp black pepper

brown meat in a large skillet; drain.

stir in water. bring to a boil. stir in noodles. reduce heat to medium-low; cover; simmer 8 minutes or until noodles are tender.

add velveeta, soup and pepper; stir until velveeta is melted.

4-6 servings

CHUNKY ITALIAN SOUP

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1 lb lean ground beef OR beef tips
1 med onion, chopped
2 (14.5 oz) cans italian-style tomatoes
1 (10 3/4 oz) can tomato soup with basil, undiluted
4 cups water
2 cloves garlic, minced
2 tsp dried basil
2 tsp dried oregano
1 tsp salt
1/2 tsp pepper
1 tbs chili powder (optional)
1 (16 oz) can kidney beans, drained
1 (16 oz) can italian-style green beans, drained
1 carrot, chopped
1 zucchini, chopped
8 oz rotini pasta, cooked
grated parmesan cheese

cook beef and onion in a dutch oven over medium heat, stirring until beef crumbles and is no longer pink; drain. return to pan. stir in tomatoes, next 7 ingredients, and, if desired, chili powder; bring to a boil. reduce heat; simmer, stirring occasionally, 30 minutes.

stir in kidney beans and next three ingdredients; simmer, stirring occasionally, 15 minutes. stir in pasta. sprinkle each serving with cheese.

makes 10 cups