1 Yellow cake mix (duncan hines preferable)
1 small pkg lemon Jello (not pudding)
4 eggs
3/4 cup canola oil
3/4 cup water
Mix and bake. Out of oven about 10 minutes poke 40 times with fork. (serving fork better because of longer tines). Drizzle icing onto warm Cake
Icing:
2 cups sifted powder sugar
6 Tbsp lemon juice
Add lemon zest after mixed.
Saturday, April 30, 2011
Barbecued Porkchops
6 pork chops. Brown and season with salt and pepper. Cover with sauce. Bake 350 until done. (depend on thickness of chops). Check with butcher.
Smoky Sauce:
8 oz tomato sauce
1/2 ketchup
1 tsp Worcestershire sauce
1/2 tsp onion salt.
Smoky Sauce:
8 oz tomato sauce
1/2 ketchup
1 tsp Worcestershire sauce
1/2 tsp onion salt.
Pumpkin Bread
Mix Together:
1 1/2 cup brown sugar
1 1/2 cup white sugar
1 cup canola oil
4 eggs
Add:
2 cans pumpkin
2/3 cup water
3 1/2 cups flour
2 tsp. baking soda
1 tsp baking powder
2 tsp salt
1/2 tsp cloves
1 tsp nutmeg
1 tsp cinnamon
1tsp allspice
1 tsp ginger
pour into greased and floured loaf pans. Bake 350. Makes 2 large or 4 small loaves.
1 1/2 cup brown sugar
1 1/2 cup white sugar
1 cup canola oil
4 eggs
Add:
2 cans pumpkin
2/3 cup water
3 1/2 cups flour
2 tsp. baking soda
1 tsp baking powder
2 tsp salt
1/2 tsp cloves
1 tsp nutmeg
1 tsp cinnamon
1tsp allspice
1 tsp ginger
pour into greased and floured loaf pans. Bake 350. Makes 2 large or 4 small loaves.
Banana Nut Bread
1 1/2 cup flour
2/3 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup canola oil
2 eggs slightly beaten
1/4 cup sour cream
1 tsp vanilla
2/3 cup mashed bananas
1/3 cup chopped walnuts
Bake 350 until done - cracked on top and toothpick comes out clean.
2/3 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup canola oil
2 eggs slightly beaten
1/4 cup sour cream
1 tsp vanilla
2/3 cup mashed bananas
1/3 cup chopped walnuts
Bake 350 until done - cracked on top and toothpick comes out clean.
Basic Bread Machine Bread
1 cup water
1 Tbsp yeast
1Tbsp sugar
1 tsp salt
1 Tbsp oil
2 3/4 cup flour
1 Tbsp yeast
1Tbsp sugar
1 tsp salt
1 Tbsp oil
2 3/4 cup flour
Holiday Jello
The FAMOUS holiday Jello! I could go for some of this right now.
Completely dissolve:
1 small pkg black cherry Jello (or cherry is fine)
1 small pkg raspberry Jello
1 cup hot water
pour into an 8x11 container
Add:
1 small can crushed pineapple (partially drained)
1 can sprite (12oz)
12 oz can-orange relish (ocean spray)
Put in the fridge for a partial set.
Add:
Chopped walnuts (about 1/2 cup). (if Jello is partially set when adding nuts, it distributes them throughout instead of just on top)
Return to fridge to finish setting.
Completely dissolve:
1 small pkg black cherry Jello (or cherry is fine)
1 small pkg raspberry Jello
1 cup hot water
pour into an 8x11 container
Add:
1 small can crushed pineapple (partially drained)
1 can sprite (12oz)
12 oz can-orange relish (ocean spray)
Put in the fridge for a partial set.
Add:
Chopped walnuts (about 1/2 cup). (if Jello is partially set when adding nuts, it distributes them throughout instead of just on top)
Return to fridge to finish setting.
Moms Lasagna
Fry together:
1 lb hamburger
Chopped Onion
Stir in:
1 can tomato sauce (small)
1 can tomato juice (small)
1 can tomato soup (about 2/3 of it)
Little bit of parsley flakes
Little bit of garlic salt
Pepper
Let simmer on stove for a bit.
In casserole dish, layer:
Hamburger mixture
cottage cheese (small curd, low fat)
sprinkled cheese
Lasagna noodles (I use the precooked)
Repeat the layers two more times ending with sauce and cheese on top.
Bake 350 degrees about 35 minutes.
1 lb hamburger
Chopped Onion
Stir in:
1 can tomato sauce (small)
1 can tomato juice (small)
1 can tomato soup (about 2/3 of it)
Little bit of parsley flakes
Little bit of garlic salt
Pepper
Let simmer on stove for a bit.
In casserole dish, layer:
Hamburger mixture
cottage cheese (small curd, low fat)
sprinkled cheese
Lasagna noodles (I use the precooked)
Repeat the layers two more times ending with sauce and cheese on top.
Bake 350 degrees about 35 minutes.
Root Beer Cookies
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)
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. Chill for at least an hour.
Preheat the oven to 350 F. Lightly grease several baking sheets and roll into small balls. Place htem on the pan, gently press the tops of the dough. Bake for 6-8 minutes, rotating cookie sheets halfway through.
Frosting Recipe:
1 cup butter
3 cups powdered sugar
2 tsp. root beer extract
a few tablespoons of hot water
Beat butter on high with an electric mixer until fluffy. Add a little powdered sugar and the root beer extract. Add a little powdered sugar and the root beer extract. Beat until smooth. Add remaining powdered sugar alternately with a little hot water. 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.
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)
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. Chill for at least an hour.
Preheat the oven to 350 F. Lightly grease several baking sheets and roll into small balls. Place htem on the pan, gently press the tops of the dough. Bake for 6-8 minutes, rotating cookie sheets halfway through.
Frosting Recipe:
1 cup butter
3 cups powdered sugar
2 tsp. root beer extract
a few tablespoons of hot water
Beat butter on high with an electric mixer until fluffy. Add a little powdered sugar and the root beer extract. Add a little powdered sugar and the root beer extract. Beat until smooth. Add remaining powdered sugar alternately with a little hot water. 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.
Oatmeal Refrigerator Cookies
1 cup shortening (or 1 cube butter softened plus 1/2 cup shortening)
1 cup brown sugar
1 cup sugar
2 well beaten eggs
1 tsp vanilla
1 1/2 cup flour
1 tsp salt
1 tsp baking soda
3 cups quick cooking oatmeal
1/2 cup chopped nuts (optional)
Cream shortening and sugars. Add eggs and vanilla. Add dry ingredients. Finally add oatmeal and nuts. Mix well. Shape into rolls on wax paper and chill. After firm, slice with sharp knife. Bake on ungreased cookie sheet 350 about 10 minutes.
1 cup brown sugar
1 cup sugar
2 well beaten eggs
1 tsp vanilla
1 1/2 cup flour
1 tsp salt
1 tsp baking soda
3 cups quick cooking oatmeal
1/2 cup chopped nuts (optional)
Cream shortening and sugars. Add eggs and vanilla. Add dry ingredients. Finally add oatmeal and nuts. Mix well. Shape into rolls on wax paper and chill. After firm, slice with sharp knife. Bake on ungreased cookie sheet 350 about 10 minutes.
Kimberly's Herb Bread
Amy requested this. Here is the best bread recipe EVER. Its just like the bread from Macaroni Grill - delicious.
1 package of yeast
1 Tbsp. sugar
2 tsp. salt
2 cups of warm water
1 Tbsp. Italian Seasoning (I usually add more, it's up to you to see how much you want to add)
Stir together until dissolved
Add 4 cups of flour
Cover and let rise for 1 hour.
Make two loaves and let rise for 1 hour.
Brush with butter and sprinkle with garlic salt
Bake at 425 for 10 minutes, reduce heat to 400 for another 10 minutes.
Seriously, it is amazing.
1 package of yeast
1 Tbsp. sugar
2 tsp. salt
2 cups of warm water
1 Tbsp. Italian Seasoning (I usually add more, it's up to you to see how much you want to add)
Stir together until dissolved
Add 4 cups of flour
Cover and let rise for 1 hour.
Make two loaves and let rise for 1 hour.
Brush with butter and sprinkle with garlic salt
Bake at 425 for 10 minutes, reduce heat to 400 for another 10 minutes.
Seriously, it is amazing.
Vegetarian Burritos #1
Ive been trying to come up with some more dinners without meat... here is an awesome one! Kurt requested that I add chicken for him next time, but I was completely full after eating two. I totally forgot to take pictures, so I will tomorrow when I eat it for lunch!
1 tbs Olive oil
1 med onion, thinly sliced
1 jalapeno pepper, seeded and minced (I use 1/2 tsp from a can)
1 tbs chili powder
3 cloves garlic, minced
2 tsp dried oregano leaves
1stp ground cumin
1tsp salt
1 can black beans or pinto beans, riced and drained
1 cup frozen corn, thawed and drained
1 green bell pepper, chopped
2 tbs lime juice
3/4 cup shredded Monterrey jack cheese
flour tortillas
sour cream (optional)
avocado
tomatoes
1. Preheat oven to 350. Heat oil in large pan over medium high heat. Add onion and Cook, stirring often, 10 minutes or until golden. Add jalapeno pepper, chili powder, garlic, oregano, and cumin. Stir 1 minute more. Add 1 tbs water and stir; remove from heat. Stir in beans, corn, bell pepper and lime juice.
2. Spoon 2 tbs cheese in center of each tortilla and add filling. Fold all 4 sides around the filling to enclose. Place burritos seam side down on baking sheet. Makes about 8 soft taco size burritos. Cover with foil and bake 30 minutes or until heated through. Serve with sour cream if desired.
3. Cut up avocado and tomato, sprinkle with salt, garlic powder, pepper and lime juice. Spread over the top or instead just use salsa. Tastes good served with Rice.
1 tbs Olive oil
1 med onion, thinly sliced
1 jalapeno pepper, seeded and minced (I use 1/2 tsp from a can)
1 tbs chili powder
3 cloves garlic, minced
2 tsp dried oregano leaves
1stp ground cumin
1tsp salt
1 can black beans or pinto beans, riced and drained
1 cup frozen corn, thawed and drained
1 green bell pepper, chopped
2 tbs lime juice
3/4 cup shredded Monterrey jack cheese
flour tortillas
sour cream (optional)
avocado
tomatoes
1. Preheat oven to 350. Heat oil in large pan over medium high heat. Add onion and Cook, stirring often, 10 minutes or until golden. Add jalapeno pepper, chili powder, garlic, oregano, and cumin. Stir 1 minute more. Add 1 tbs water and stir; remove from heat. Stir in beans, corn, bell pepper and lime juice.
2. Spoon 2 tbs cheese in center of each tortilla and add filling. Fold all 4 sides around the filling to enclose. Place burritos seam side down on baking sheet. Makes about 8 soft taco size burritos. Cover with foil and bake 30 minutes or until heated through. Serve with sour cream if desired.
3. Cut up avocado and tomato, sprinkle with salt, garlic powder, pepper and lime juice. Spread over the top or instead just use salsa. Tastes good served with Rice.
Crockpot Tortilla Soup
1 cup sour cream
1 can black beans (drained)
1 cup frozen corn
1 can refried beans
1 cup shredded cheese (more if you want more though)
1 package taco seasoning
1 package ranch
2 tbsp taco bell sauce (they sell it at the store)
1 lb of browned hamburger or 3 cooked chicken breasts
1 cup of water
1 can diced tomatoes
1 can green chilies
Cook the chicken or the hamburger meat (we do chicken because I don't like hamburger meat very much). Put everything in the Crockpot (in the book I put crackpot - I think Amy and I caught it though and left it in because it was funny) and let it cook!
1 can black beans (drained)
1 cup frozen corn
1 can refried beans
1 cup shredded cheese (more if you want more though)
1 package taco seasoning
1 package ranch
2 tbsp taco bell sauce (they sell it at the store)
1 lb of browned hamburger or 3 cooked chicken breasts
1 cup of water
1 can diced tomatoes
1 can green chilies
Cook the chicken or the hamburger meat (we do chicken because I don't like hamburger meat very much). Put everything in the Crockpot (in the book I put crackpot - I think Amy and I caught it though and left it in because it was funny) and let it cook!
Roma's Salad
I am going to post some of the recipes that are not online but are in our books.
ROMA'S SALAD
Lettuce mix plus baby spinach leaves (can use spring mix, european mix, etc.)
Sliced mushrooms
sliced fresh strawberries
sliced red seedless grapes
sliced almonds
a couple of chopped green onions
Dressing:
1 1/2 cup sugar.
2 tsp. salt
1/2 Medium red onion
2 Tb. dry mustard
2/3 c. cider vinegar
Blend the above 5 ingredients through a blender. With blender on low, slowly add in 2 cups of oil. (This thickens the dressing) Stir in 1 Tb. poppy seeds (the original recipe calls for 3 Tbs. but I think that's too much)
ROMA'S SALAD
Lettuce mix plus baby spinach leaves (can use spring mix, european mix, etc.)
Sliced mushrooms
sliced fresh strawberries
sliced red seedless grapes
sliced almonds
a couple of chopped green onions
Dressing:
1 1/2 cup sugar.
2 tsp. salt
1/2 Medium red onion
2 Tb. dry mustard
2/3 c. cider vinegar
Blend the above 5 ingredients through a blender. With blender on low, slowly add in 2 cups of oil. (This thickens the dressing) Stir in 1 Tb. poppy seeds (the original recipe calls for 3 Tbs. but I think that's too much)
Tuesday, April 5, 2011
Grilled Asparagus
1 pound fresh asparagus spears, trimmed 1 tablespoon olive oil salt and pepper to taste Directions Preheat grill for high heat. Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste. Grill over high heat for 2 to 3 minutes, or to desired tenderness.
Grilled Salmon
1 1/2 pounds salmon fillets lemon pepper to taste garlic powder to taste salt to taste 1/3 cup soy sauce 1/3 cup brown sugar 1/3 cup water 1 Tbsp. vegetable oil Directions Season salmon fillets with lemon pepper, garlic powder, and salt. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours. Preheat grill for medium heat. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
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