2 ½ cups flour
2 cups dry milk
½ cup chicken bouillon granules
2 tablespoons onion powder
1 teaspoon basil
1 teaspoon oregano
1 teaspoon pepper
Combine all ingredients in a plastic container. When a recipe calls for 1 can cream of soup use 1/2 cup of this mix and 1 1/2 cups water.
Can also use 1/2 cup cornstarch instead of flour and 1/3 cup mix plus 1 1/2 cups water to use.
I use this all the time instead of cans of cream of chicken soup. Sometimes I add canned chicken if I really want cream of chicken. I got it out of a cook book called "Not Just Beans." (I think that's the name of it anyway.)
Saturday, September 19, 2009
Wheat Germ Waffle Mix
3/4 cup wheat germ
1 TB ground flax (optional)
4 1/2 TB buttermilk powder
2 t baking powder
1 t baking soda
1/2 t salt
1 cup whole wheat flour
Mix dry ingredients. In a separate bowl, mix
3 beaten eggs
1 cup water
1/2 cup melted butter
Add dry ingredients to wet and mix until combined. Let sit about a minute. Cook in hot waffle iron.
Best waffles ever. Also you can layer the dry ingredients in a pint jar as a gift. Just tap the jar or pack between layers.
1 TB ground flax (optional)
4 1/2 TB buttermilk powder
2 t baking powder
1 t baking soda
1/2 t salt
1 cup whole wheat flour
Mix dry ingredients. In a separate bowl, mix
3 beaten eggs
1 cup water
1/2 cup melted butter
Add dry ingredients to wet and mix until combined. Let sit about a minute. Cook in hot waffle iron.
Best waffles ever. Also you can layer the dry ingredients in a pint jar as a gift. Just tap the jar or pack between layers.
Easy Black Bean Lasagna
1) 15oz can black beans (drained and rinsed)
1) 28oz can crushed tomatoes, undrained
3/4 c chopped onions
1/2 c chopped green bell pepper
1/2 c chunky salsa
1 t chili powder
1/2 t cumin
1 c light ricotta cheese (can also substitute cottage cheese)
1/8 t garlic powder
1 egg
10 uncooked lasagna noodles
6oz (1 1/2 c) shredded cheddar or mozzarella cheese
Heat oven to 350. Grease 13x9 baking dish. In large bowl, mash beans slightly. Stir in tomatoes, onions, bell pepper, salsa, chili powder and cumin; mix well.
In small bowl combine ricotta cheese, garlic powder and egg; blend well.
Spread 1 cup of the tomato mixture over bottom of baking dish. Top with half of noodles, overlapping slightly. Top with half of remaining tomato mixture. Spoon ricotta mixture over top; spread carefully. Top with half of cheese, then with remaining noodles, tomato mixture and cheese. Cover tightly with spray coated foil.
Bake at 350 for 40 to 45 minutes or until noodles are tender. Uncover; let stand 15 minutes before serving.
1) 28oz can crushed tomatoes, undrained
3/4 c chopped onions
1/2 c chopped green bell pepper
1/2 c chunky salsa
1 t chili powder
1/2 t cumin
1 c light ricotta cheese (can also substitute cottage cheese)
1/8 t garlic powder
1 egg
10 uncooked lasagna noodles
6oz (1 1/2 c) shredded cheddar or mozzarella cheese
Heat oven to 350. Grease 13x9 baking dish. In large bowl, mash beans slightly. Stir in tomatoes, onions, bell pepper, salsa, chili powder and cumin; mix well.
In small bowl combine ricotta cheese, garlic powder and egg; blend well.
Spread 1 cup of the tomato mixture over bottom of baking dish. Top with half of noodles, overlapping slightly. Top with half of remaining tomato mixture. Spoon ricotta mixture over top; spread carefully. Top with half of cheese, then with remaining noodles, tomato mixture and cheese. Cover tightly with spray coated foil.
Bake at 350 for 40 to 45 minutes or until noodles are tender. Uncover; let stand 15 minutes before serving.
Thursday, September 17, 2009
Toffee Apple Dip
1 pkg cream cheese- softenend
1/2 cup white sugar
1/4 cup brown sugar
1 tsp. vanilla
1 bag toffee chips
Blend all till creamy, add 3/4 bag of chips before serving, mix well. Add 1/4 bag on top
Serve with Apples
1/2 cup white sugar
1/4 cup brown sugar
1 tsp. vanilla
1 bag toffee chips
Blend all till creamy, add 3/4 bag of chips before serving, mix well. Add 1/4 bag on top
Serve with Apples
No Bake Chocolate Cookies
2 cups sugar
1/2 cup milk
1/4 lb (1/2 cup) butter
1/4 cup cocoa
2 1/2 cup oatmeal
1/2 cup coconut
2 tsp vanilla
1/2 cup peanut butter
Mix sugar, milk, butter, cocoa. Boil 75 seconds. Do not over or under boil.
Remove from heat and add peanut butter,oatmeal, coconut and vanilla.
Refrigerate
1/2 cup milk
1/4 lb (1/2 cup) butter
1/4 cup cocoa
2 1/2 cup oatmeal
1/2 cup coconut
2 tsp vanilla
1/2 cup peanut butter
Mix sugar, milk, butter, cocoa. Boil 75 seconds. Do not over or under boil.
Remove from heat and add peanut butter,oatmeal, coconut and vanilla.
Refrigerate
Cowboy Cookies
2 cups brown sugar
4 cubes margarine (1 lb.)
4 eggs
1 cup white sugar
2 tsp vanilla
cream together and then add
4 cup flour
2 tsp baking soda
4 cups oatmeal
2 tsp baking powder
1 tsp salt
Mix well and then add 2 cups chocolate chips. You can add nuts if you like. SPoon onto ungreased cookie sheet. Bake 8-10 min @ 350 degree or until done
4 cubes margarine (1 lb.)
4 eggs
1 cup white sugar
2 tsp vanilla
cream together and then add
4 cup flour
2 tsp baking soda
4 cups oatmeal
2 tsp baking powder
1 tsp salt
Mix well and then add 2 cups chocolate chips. You can add nuts if you like. SPoon onto ungreased cookie sheet. Bake 8-10 min @ 350 degree or until done
Oatmeal Cookies (Mom's)
1 cup shortening
1 cup brown sugar
1 cup sugar
2 well beaten eggs
1 t. vanilla
1 t. salt
1 t. soda
3 cups oatmeal
1 1/2 cups flour
1/2 cup nuts
Cream shortening and sugars, add eggs and vanilla- beat well. Add oatmeal and nuts- mixz well. Shape in rolls, wrap in waxed paper and chill for 10 min. slice 1/4 in. thick. Bake @ 350 degrees for 6 minutes.
1 cup brown sugar
1 cup sugar
2 well beaten eggs
1 t. vanilla
1 t. salt
1 t. soda
3 cups oatmeal
1 1/2 cups flour
1/2 cup nuts
Cream shortening and sugars, add eggs and vanilla- beat well. Add oatmeal and nuts- mixz well. Shape in rolls, wrap in waxed paper and chill for 10 min. slice 1/4 in. thick. Bake @ 350 degrees for 6 minutes.
French Peasant Bread
Dissolve till frothy:
2 cups luke warm water
1 tsp dry yeast
1 tbsp sugar
2 tsp. salt
Stir & add:
4 cup flour
Grease cookie sheet, cover with corn meal. After stirred completely with flour, let rise (till doubled in size) 1/2-1 hour. Split in 2 clumps. let rise 45 min; bake at 475 degrees brush tops of loaves with butter, bake 10 min. reduce temp to 375 bake 20 minutes.
Brush with butter when comes out.
2 cups luke warm water
1 tsp dry yeast
1 tbsp sugar
2 tsp. salt
Stir & add:
4 cup flour
Grease cookie sheet, cover with corn meal. After stirred completely with flour, let rise (till doubled in size) 1/2-1 hour. Split in 2 clumps. let rise 45 min; bake at 475 degrees brush tops of loaves with butter, bake 10 min. reduce temp to 375 bake 20 minutes.
Brush with butter when comes out.
Vanilla- Date Delight
8-10 oz vanilla yogurt
10 dried dates, pitted and chopped
2 tbsp ground almonds
1/8-1/4 tsp ground ginger
1 cup ice
blend and serve
10 dried dates, pitted and chopped
2 tbsp ground almonds
1/8-1/4 tsp ground ginger
1 cup ice
blend and serve
Refresher Smoothie
2 tbsp orange juice
1/2 cucumber, peeled seeded and diced
1 mango, cubed
6-8 strawberries, sliced
3/4 cup ice.
blend and serve.
1/2 cucumber, peeled seeded and diced
1 mango, cubed
6-8 strawberries, sliced
3/4 cup ice.
blend and serve.
Mango, Rasberry & Orange Crush
2 parts fresh mango
1 part chopped banana
1/4 part raspberry
2 parts orange juice
1 part ice
Blend first four ingredients. Add ice, blend. Add water to thin if desired.
*a 1/2 cup measure is a good guide
1 part chopped banana
1/4 part raspberry
2 parts orange juice
1 part ice
Blend first four ingredients. Add ice, blend. Add water to thin if desired.
*a 1/2 cup measure is a good guide
Blender Pancakes
1 cup milk
3/4 cup-1 cup wheat
blend 4-5 minutes
add 2 eggs
1/4 cup oil
2 Tbsp honey or sugar
1/2 tsp salt
1 tbsp baking powder
Blend and cook
3/4 cup-1 cup wheat
blend 4-5 minutes
add 2 eggs
1/4 cup oil
2 Tbsp honey or sugar
1/2 tsp salt
1 tbsp baking powder
Blend and cook
Cloud Biscuits
2 cups flour
1 Tbsp sugar
4 tsp baking powder
1/2 tsp salt
1/2 cup shortening
1 egg
2/3 cup milk
450 degrees ungreased 10-12 min
1 Tbsp sugar
4 tsp baking powder
1/2 tsp salt
1/2 cup shortening
1 egg
2/3 cup milk
450 degrees ungreased 10-12 min
Biscuits
2 cups flour
4 tsp baking powder
1/2 tsp cream of tarter
1/2 tsp salt
2 Tbsp sugar
1/2 cup shortening
1 egg
1/2 cup milk
450 degrees for 12-15 minutes
4 tsp baking powder
1/2 tsp cream of tarter
1/2 tsp salt
2 Tbsp sugar
1/2 cup shortening
1 egg
1/2 cup milk
450 degrees for 12-15 minutes
Honey Whole Wheat Bread
makes 1 loaf
1/4 tsp sugar
1/3 cup water (warm)
1 1/2 tsp. yeast
Mix in cup with fork
1 cup water
1 1/2 tsp salt
2 cups whole wheat flour (sifted)
2 T oil
2 T honey
Mix with wire whisk kitchenaid tool
Add yeast and mix- change to dough hook, add 3/4 - 1 1/2 cup more flour.
Knead for 10 min.
Put in well greased pan
Let Rise 1 hour.
bake 20-30 min @ 350 degrees
butter tops and remove from pan
1/4 tsp sugar
1/3 cup water (warm)
1 1/2 tsp. yeast
Mix in cup with fork
1 cup water
1 1/2 tsp salt
2 cups whole wheat flour (sifted)
2 T oil
2 T honey
Mix with wire whisk kitchenaid tool
Add yeast and mix- change to dough hook, add 3/4 - 1 1/2 cup more flour.
Knead for 10 min.
Put in well greased pan
Let Rise 1 hour.
bake 20-30 min @ 350 degrees
butter tops and remove from pan
Mandarin Pasta Salad
Dressing:
1 tsp peeled, chopped ginger root
1 garlic clove, pressed
1/3 cup rice or white wine vinegar
1/4 cup orange juice
1/4 cup vegetable oil
1 tsp. sesame oil
1 envelope onion soup mix
2 tsp sugar
Salad:
8 oz. uncooked bow tie pasta
1/2 cucumber sliced
1/2 diced bell pepper
1/2 cup chopped red onion
1 pkg fresh baby spinach (6oz)
1 can mandarin oranges (11oz)
2 cups cooked chicken
1/2 cup sliced almonds
For dressing, finely chop ginger root, whisk ginger root with garlic, vinegar, orange juice, vegetable oil, sesame oil, soup mix & sugar. Cover & refrigerate.
For salad, cook pasta to pkg directions, drain and rinse
Meanwhile slice cucumber, dice bell pepper & chop onion. Add cucumber, bell pepper, onion, spinach, mandarin oranges, chicken & almonds to pasta. Pour dressing over salad and toss. Serve immediately
1 tsp peeled, chopped ginger root
1 garlic clove, pressed
1/3 cup rice or white wine vinegar
1/4 cup orange juice
1/4 cup vegetable oil
1 tsp. sesame oil
1 envelope onion soup mix
2 tsp sugar
Salad:
8 oz. uncooked bow tie pasta
1/2 cucumber sliced
1/2 diced bell pepper
1/2 cup chopped red onion
1 pkg fresh baby spinach (6oz)
1 can mandarin oranges (11oz)
2 cups cooked chicken
1/2 cup sliced almonds
For dressing, finely chop ginger root, whisk ginger root with garlic, vinegar, orange juice, vegetable oil, sesame oil, soup mix & sugar. Cover & refrigerate.
For salad, cook pasta to pkg directions, drain and rinse
Meanwhile slice cucumber, dice bell pepper & chop onion. Add cucumber, bell pepper, onion, spinach, mandarin oranges, chicken & almonds to pasta. Pour dressing over salad and toss. Serve immediately
Polynesian Pork Chops
4 boneless pork chops
1 tsp. garlic powder
1 Tbsp. oil
1 medium onion, chopped
1 can cream of mushroom soup
1 can pineapple chunks
1/4 cup water
3 tbsp soy sauce
1 tbsp honey
Season chops with garlic
Heat oil in skillet. Add chops and cook until browned.
Add onion.
Add soup, pineapple with juice, water, soy, and honey heat to a boil.
Cook over low heat 10 minutes
Serve with rice & garnish with green onion.
Serves 4
1 tsp. garlic powder
1 Tbsp. oil
1 medium onion, chopped
1 can cream of mushroom soup
1 can pineapple chunks
1/4 cup water
3 tbsp soy sauce
1 tbsp honey
Season chops with garlic
Heat oil in skillet. Add chops and cook until browned.
Add onion.
Add soup, pineapple with juice, water, soy, and honey heat to a boil.
Cook over low heat 10 minutes
Serve with rice & garnish with green onion.
Serves 4
Friday, September 11, 2009
Crunchy Potato Salad
9 medium potatoes
1 can cream of celery soup
3/4 cup mayo
1/4 cup vinegar
1/2 tsp. pepper
2 stalks celery
1 small green pepper
2 green onion
2 hard boiled eggs
Cook potato's
Mix soup, mayo, vinegar, and pepper.
Toss all together. Chill for 3 hours or overnight
**from campbellkitchen.com**
1 can cream of celery soup
3/4 cup mayo
1/4 cup vinegar
1/2 tsp. pepper
2 stalks celery
1 small green pepper
2 green onion
2 hard boiled eggs
Cook potato's
Mix soup, mayo, vinegar, and pepper.
Toss all together. Chill for 3 hours or overnight
**from campbellkitchen.com**
Triple Berry Cherry Pie
**from pampered chef**
1 package refrigerated pie crust (2 crusts)
3/4 cup sugar
1/3 cup cornstarch
1 1/2 cups sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
1 tsp. lemon zest
1 Tbsp lemon juice
1 can cherry pie filling
1 egg white, lightly beaten
Preheat oven to 375. Let pie crust stand @ room temp for 15 min. Combine sugar & cornstarch. Add fresh berries, lemon zest & juice. Mix gently. Fold cherry pie filling into mixture.
Gently unfold one pie crust on to lightly floured mat. Roll crust to an 11 1/2 in circle. Press dough into bottom & sides in pie plate. Brush crust with some egg white. Spoon fruit mix into crust.
Cut 2nd pie crust into 15 strips (3/4 in wide) set aside 3 strips. Twist remaining strips, lay 5 strips evenly across the filling, lay remaining 5 in opposite directions. Firmly press ends of strips onto top edge of crust. Brush with egg white. Place reserved strips end to end over crest edge. Press edge firmly to seal.
Cover edge of pie with 2/3 inches of aluminum foil . Back 55-60 minutes or until center is bubbly and crust is golden brown. Cool 3-4 hours.
1 package refrigerated pie crust (2 crusts)
3/4 cup sugar
1/3 cup cornstarch
1 1/2 cups sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
1 tsp. lemon zest
1 Tbsp lemon juice
1 can cherry pie filling
1 egg white, lightly beaten
Preheat oven to 375. Let pie crust stand @ room temp for 15 min. Combine sugar & cornstarch. Add fresh berries, lemon zest & juice. Mix gently. Fold cherry pie filling into mixture.
Gently unfold one pie crust on to lightly floured mat. Roll crust to an 11 1/2 in circle. Press dough into bottom & sides in pie plate. Brush crust with some egg white. Spoon fruit mix into crust.
Cut 2nd pie crust into 15 strips (3/4 in wide) set aside 3 strips. Twist remaining strips, lay 5 strips evenly across the filling, lay remaining 5 in opposite directions. Firmly press ends of strips onto top edge of crust. Brush with egg white. Place reserved strips end to end over crest edge. Press edge firmly to seal.
Cover edge of pie with 2/3 inches of aluminum foil . Back 55-60 minutes or until center is bubbly and crust is golden brown. Cool 3-4 hours.
Nordstrom's Chicken Salad
lettuce- chopped
chicken- broiled/chopped
craisens
apple's - chopped
mix together, top with raspberry dressing
chicken- broiled/chopped
craisens
apple's - chopped
mix together, top with raspberry dressing
No Boil Baked Ziti
1 jar spaghetti sauce
1 container (15 oz.) ricotta
2 cups mozzarella
1/4 grated parm
8 oz. uncooked ziti pasta
1 1/2 cups water
400 degrees
Combine all ingredients (only 1/2 the cheese) in a 13x9 baking dish cover tightly with foil- bake for 55 minutes.
Remove foil & sprinkle with other 1/2 mozz. Bake uncovered for 5 min. let stand for 10 minutes.
1 container (15 oz.) ricotta
2 cups mozzarella
1/4 grated parm
8 oz. uncooked ziti pasta
1 1/2 cups water
400 degrees
Combine all ingredients (only 1/2 the cheese) in a 13x9 baking dish cover tightly with foil- bake for 55 minutes.
Remove foil & sprinkle with other 1/2 mozz. Bake uncovered for 5 min. let stand for 10 minutes.
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