1 Lemon cake mix (Duncan Hines Lemon Supreme cake mix seems to turn out best)
2 eggs
1/3 cup oil
Preheat oven to 350
In a bowl, mix together, cake mix, eggs, and oil. Mixture will be stiff. Spread the mixture evenly into a greased 9x13 pan (it will look really thin, but it will puff up). Bake 13-15 minutes until slightly golden on top. Cool, then sprinkle powdered sugar over the squares.
--Julie S.
Monday, January 18, 2010
Terrific Teriyaki Burgers
1 1/2 C soft bread crumbs
1/2 C chopped Onion
1/4 C Water
2 Tbsp Sugar
1 Tbsp Soy Sauce
1 Clove garlic, minced (I used a few shakes of garlic powder)
Dash ground ginger
1 1/2 lbs lean ground beef (I used a pound for our family of 4)
6 hamburger buns
Sliced cucumbers (optional)
Lettuce leaves (optional)
Stir together the soft bread crumbs, onion, water, sugar, soy sauce, garlic, and ground ginger in a large mixing bowl. Add the ground beef and mix well. Shape the meat mixture into six 3/4 inch thick patties.
Grill uncovered, turning once, for 15-18 minutes or until an instant-read thermometer inserted into the side of patty registers 160 degrees. (I eye balled it and cooked until no longer pink)
For a gas grill, preheat grill. Reduce heat to medium. Place patties on the grill rack; cover and grill as above. Makes: 6 servings.
--Julie S.
1/2 C chopped Onion
1/4 C Water
2 Tbsp Sugar
1 Tbsp Soy Sauce
1 Clove garlic, minced (I used a few shakes of garlic powder)
Dash ground ginger
1 1/2 lbs lean ground beef (I used a pound for our family of 4)
6 hamburger buns
Sliced cucumbers (optional)
Lettuce leaves (optional)
Stir together the soft bread crumbs, onion, water, sugar, soy sauce, garlic, and ground ginger in a large mixing bowl. Add the ground beef and mix well. Shape the meat mixture into six 3/4 inch thick patties.
Grill uncovered, turning once, for 15-18 minutes or until an instant-read thermometer inserted into the side of patty registers 160 degrees. (I eye balled it and cooked until no longer pink)
For a gas grill, preheat grill. Reduce heat to medium. Place patties on the grill rack; cover and grill as above. Makes: 6 servings.
--Julie S.
Mexican Scrambled Eggs
2 cups lightly crushed tortilla chips
2 tbsp canola oil
6 eggs, lightly beaten
freshly ground black pepper
1 cup grated sharp cheddar, Monterey Jack, or pepper Jack cheese
1 cup fresh salsa or 2 plum tomatoes, chopped
Place the crushed tortilla chips in a bowl and add boiling water to just barely cover. Let them sit until the chips are soft, a couple of minutes. Drain the chips thoroughly.
Heat the oil in a large nonstick skillet over medium-high heat. Season the beaten eggs with some black pepper, then add the softened tortilla chips and stir to combine. Add the egg mixture to the skillet along with the cheese, stir to combine, and let it brown up on one side. Break up the egg mixture into 4 wedges and flip each wedge to brown the second side, just a couple of minutes.
Transfer the eggs to serving plates and top each wedge with salsa or lots of chopped tomatoes.
Serves 4
(This is a Rachael Ray recipe)
--Erin J.
2 tbsp canola oil
6 eggs, lightly beaten
freshly ground black pepper
1 cup grated sharp cheddar, Monterey Jack, or pepper Jack cheese
1 cup fresh salsa or 2 plum tomatoes, chopped
Place the crushed tortilla chips in a bowl and add boiling water to just barely cover. Let them sit until the chips are soft, a couple of minutes. Drain the chips thoroughly.
Heat the oil in a large nonstick skillet over medium-high heat. Season the beaten eggs with some black pepper, then add the softened tortilla chips and stir to combine. Add the egg mixture to the skillet along with the cheese, stir to combine, and let it brown up on one side. Break up the egg mixture into 4 wedges and flip each wedge to brown the second side, just a couple of minutes.
Transfer the eggs to serving plates and top each wedge with salsa or lots of chopped tomatoes.
Serves 4
(This is a Rachael Ray recipe)
--Erin J.
Saturday, January 16, 2010
Beef-a-Roni
1lb ground beef
1 small onion, chopped
1 TBSP beef bouillon
dried oregano or basil (optional)
1 can chopped tomatoes
1 package (13 oz or so) macaroni noodles (I use whole wheat)
Cheese
Brown beef and onion in skillet, add bouillon (if using dried cubes, dissolve in a little water), stir in tomatoes, and dry noodles. Add enough water to just cover the noodles. Cook, uncovered until noodles are done and most of the water is cooked off. Turn heat to low, top with cheese, cover for a few minutes. Serve. This feeds my family of 2 adults and three children, with some leftovers.
-Alice R.
1 small onion, chopped
1 TBSP beef bouillon
dried oregano or basil (optional)
1 can chopped tomatoes
1 package (13 oz or so) macaroni noodles (I use whole wheat)
Cheese
Brown beef and onion in skillet, add bouillon (if using dried cubes, dissolve in a little water), stir in tomatoes, and dry noodles. Add enough water to just cover the noodles. Cook, uncovered until noodles are done and most of the water is cooked off. Turn heat to low, top with cheese, cover for a few minutes. Serve. This feeds my family of 2 adults and three children, with some leftovers.
-Alice R.
Friday, January 15, 2010
Skillet Enchiladas
1 lb ground beef
1 medium onion, chopped
1 (10 3/4 oz) can cream of mushroom soup
1 (10 oz.)can enchilada sauce
1/3 c. milk
8 flour tortillas or 10 corn tortillas
1 1/2 c. finely shredded cheddar cheese, divided
1/2 c. chopped, ripe olives (opt.)
In a large skillet cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, enchilada sauce, and milk. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring occasionally. Meanwhile, top each tortilla with 1/4 cup of cheese and 1 tablespoon olives. Roll up and place over beef mixture, spooning some of mixture over the enchiladas. Cover and cook until heated through, about 5 minutes. Sprinkle with the remaining cheese; cover and cook until cheese is melted.
--Rachel Fuhriman
1 medium onion, chopped
1 (10 3/4 oz) can cream of mushroom soup
1 (10 oz.)can enchilada sauce
1/3 c. milk
8 flour tortillas or 10 corn tortillas
1 1/2 c. finely shredded cheddar cheese, divided
1/2 c. chopped, ripe olives (opt.)
In a large skillet cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, enchilada sauce, and milk. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring occasionally. Meanwhile, top each tortilla with 1/4 cup of cheese and 1 tablespoon olives. Roll up and place over beef mixture, spooning some of mixture over the enchiladas. Cover and cook until heated through, about 5 minutes. Sprinkle with the remaining cheese; cover and cook until cheese is melted.
--Rachel Fuhriman
Mandy's Whole Wheat Bread
My cousin Mandy-in my opinion- has perfected whole wheat bread!
5 cups hot water
1/3 C oil or butter
2/3 C honey
12-14 C freshly ground white wheat, use 1/2 white flour if using red wheat
2 T salt
2 T instant or rapid rise yeast
1/4 c. prepared oatmeal
Knead 5 minutes, if you have a Bosch, a little more with any other mixer. Let rise till doubled, form into 4 loaves and let rise till doubled again. Bake at 350 for 25 minutes or until done.
-Diana Wettstein
5 cups hot water
1/3 C oil or butter
2/3 C honey
12-14 C freshly ground white wheat, use 1/2 white flour if using red wheat
2 T salt
2 T instant or rapid rise yeast
1/4 c. prepared oatmeal
Knead 5 minutes, if you have a Bosch, a little more with any other mixer. Let rise till doubled, form into 4 loaves and let rise till doubled again. Bake at 350 for 25 minutes or until done.
-Diana Wettstein
Fresh Pumpkin Pie
To cook pumpkin:
Cut in half, scrape out the seeds. Place, cut side down in a baking pan with a little water. Bake shell at 325 for up to an hour or until tender and the skin pulls off the pulp easily. Put the pulp through a blender or food processor until completely pureed.
For Pie Filling:
2 c. fresh pureed pumpkin
1 1/2 c. evaporated milk
1/4 c. brown sugar
1/2 c. sugar
1/2 t. salt
1 t. cinnamon
1/2 t. ginger
1/4 t. nutmeg/allspice
1/8 t. ground cloves
2 beaten eggs
Mix together. Put in raw pie shell. Bake 15 minutes at 425, reduce heat to 350, bake about 45 minutes or until a knife inserted in the middle comes out clean. Allow to cool completely before cutting. Serve cold with whipped cream.
--Diana Wettstein
Cut in half, scrape out the seeds. Place, cut side down in a baking pan with a little water. Bake shell at 325 for up to an hour or until tender and the skin pulls off the pulp easily. Put the pulp through a blender or food processor until completely pureed.
For Pie Filling:
2 c. fresh pureed pumpkin
1 1/2 c. evaporated milk
1/4 c. brown sugar
1/2 c. sugar
1/2 t. salt
1 t. cinnamon
1/2 t. ginger
1/4 t. nutmeg/allspice
1/8 t. ground cloves
2 beaten eggs
Mix together. Put in raw pie shell. Bake 15 minutes at 425, reduce heat to 350, bake about 45 minutes or until a knife inserted in the middle comes out clean. Allow to cool completely before cutting. Serve cold with whipped cream.
--Diana Wettstein
Crockpot Nachos
Prep Time: 3 Min./Crock Pot Cook Time: Up to 4 hrs.
Ingredients List:
4 frozen Chicken Breats
1 can drained Black Beans
1 can drained Whole Kernel corn
1 (15 oz) jar of Salsa (medium is good)
Cooking Directions:
1. Take (4) frozen, yes, frozen, boneless chicken breats put into crock pot
2. Add corn, black beans and jar of salsa. Empty cans right on top of chicken
3. Cover and cook in crock pot on high for 4 hours or until chicken forks apart
4. Add 1 package of cream cheese (place it on top) and let sit for 1/2 hr
After this is made, pull apart the chicken (shred) w/ fork before adding the
cream cheese. You can serve this right out of the crock pot or you can put it with tortillas or tortillas chips.
--Letha Harris
Ingredients List:
4 frozen Chicken Breats
1 can drained Black Beans
1 can drained Whole Kernel corn
1 (15 oz) jar of Salsa (medium is good)
Cooking Directions:
1. Take (4) frozen, yes, frozen, boneless chicken breats put into crock pot
2. Add corn, black beans and jar of salsa. Empty cans right on top of chicken
3. Cover and cook in crock pot on high for 4 hours or until chicken forks apart
4. Add 1 package of cream cheese (place it on top) and let sit for 1/2 hr
After this is made, pull apart the chicken (shred) w/ fork before adding the
cream cheese. You can serve this right out of the crock pot or you can put it with tortillas or tortillas chips.
--Letha Harris
Southwest Turkey Sandwich
black olives, sliced
1 t. chili powder
1 t. cumin
1/4 t. salt
1/2 c. mayo
1/3 c. sour cream
French Bread
3/4 lb. turkey
2 tomatoes, sliced
2 avocados, sliced
3/4 c. cheddar cheese
3/4 c. Monterey jack cheese
Preheat oven to 350. Combine olives, chili powder, cumin, salt, mayo, and sour cream in a small bowl. Slice bread; layer sauce, turkey, tomato, avocado, and cheese on French bread. Bake in oven until cheese is bubbly.
1 t. chili powder
1 t. cumin
1/4 t. salt
1/2 c. mayo
1/3 c. sour cream
French Bread
3/4 lb. turkey
2 tomatoes, sliced
2 avocados, sliced
3/4 c. cheddar cheese
3/4 c. Monterey jack cheese
Preheat oven to 350. Combine olives, chili powder, cumin, salt, mayo, and sour cream in a small bowl. Slice bread; layer sauce, turkey, tomato, avocado, and cheese on French bread. Bake in oven until cheese is bubbly.
Pork Noodles
Spaghetti noodles
1 cooked pork chop
1 packet dried onion soup mix
1-2 green onions or scallions
2 hard boiled eggs
soy sauce (opt.)
Boil spaghetti. Boil onion soup mix per package instructions. Cut pork chop into 1 inch strips. Dice onions and slice eggs. Fill a bowl with noodles, pour onion soup over the top. Add eggs and onions. Add a little soy sauce if desired.
--Alisa Van Langaveld
1 cooked pork chop
1 packet dried onion soup mix
1-2 green onions or scallions
2 hard boiled eggs
soy sauce (opt.)
Boil spaghetti. Boil onion soup mix per package instructions. Cut pork chop into 1 inch strips. Dice onions and slice eggs. Fill a bowl with noodles, pour onion soup over the top. Add eggs and onions. Add a little soy sauce if desired.
--Alisa Van Langaveld
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