Waffles
2 cups pancake mix
1 1/4 cups water
1/4 cup oil
1 egg
Pam surface
1/4 cup per section
time – 2:30
Monthly Archives: November 2017
Pumpkin Bread
Filling:
6 oz reduced-fat cream cheese
1/4 cup Splenda
1 tbsp whole wheat flour
2 egg whites
Batter:
1 cup cooked or canned pumpkin
1/2 cup unsweetened applesauce
1 egg
2 egg whites
1 2/3 cups whole wheat flour
1 1/4 cups Splenda
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground cloves
For filling, combine the cream cheese, Splenda, flour and egg whites in a bowl – set aside. In a mixing bowl, beat the pumpkin, applesauce, egg, egg whites and oil. Combine the flour, Splenda, baking soda, salt, cinnamon and cloves; add to pumpkin mixture. Divide half of the batter between two 8 x 4 x 2 in. loaf pans coated with Pam. Spread each with filling – top with remaining batter. Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Chocolate Eclair Cake
2 small boxes vanilla pudding (instant – make per directions)
1 small container cool whip
1 container milk chocolate icing
1 box graham crackers
Layer graham crackers into bottom of foil pan. Top with 1/2 pudding mixture. Cover with layer of graham crackers. Top with rest of pudding. Layer of graham crackers. Melt container of milk chocolate icing in microwave 1 – 2 min X 2, then pour over & refrigerate.
Breakfast Casserole
1 bag of hashbrowns
12 eggs
1 roll of sausage
1 bag of cheese (shredded)
1 cup milk
salt & pepper to taste
optional – 1/2 cup sun dried tomatoes
Mix eggs, milk, salt & pepper.
Brown sausage
Mix sausage, hashbrown, & cheese. Pour eggs, etc over.
Turn on 6-8 hours on low.
Chocolate Chip Cookie Cake
1 1/2 sticks unsalted butter (room temp)
2 cups (400 grams) brown sugar
2 large eggs & 2 egg yolks (room temp)
2 tsp vanilla
4 cups (500 grams) all purpose flour
4 tsp cornstarch
2 tsp baking soda
1 tsp salt
1 1/2 cups chocolate chips (450 grams)
Preheat oven to 350. Use 14 in. round cake pan, line with parchment paper. Beat butter approx 1 minute till creamy. Add brown sugar. Again, beat till creamy approx 1 minute. Mix in eggs, extra yolks & vanilla.
In separate bowl, combine flour, cornstarch, baking soda & and salt. Slowly add to wet ingredients.
Add chocolate chips mix till disbursed (approx 5 seconds)
Press dough evenly into pan. Bake 20 min.
Use Homemade Chocolate Frosting to decorate
Kellie’s Chicken Tortillia Soup
1 large onion – diced
4 large cloves of garlic – crushed
1 can of Chipotle peppers in adobe sauce
2 qts. chicken broth
2 large cans diced tomatoes
3 cans black beans
2 cups of cooked chicken
1 tbsp chili powder
Saute onions and garlic until soft. Add chipotle peppers in adobe sauce. Add chicken broth, tomatoes, black beans, chili powder. Bring to a boil. Simmer. Add cooked shredded chicken. Serve with tortilla chips.
Dumplins
2 tsp poultry seasoning
2 cups flour
1 tsp salt
2 tsp baking powder
1/3 cup shortening
1/2 cup milk
Mix flour, baking powder, poultry seasoning, & salt. Cut in shortening. Add milk until it forms a stiff dough. Roll out and cut. Add to boiling chicken broth until cooked.
Homemade Chocolate Frosting
1 3/4 cups (210 g) powdered sugar
1/4 cup (32 g) unsweetened cocoa powder
1/2 cup (115 g) unsalted butter (room temp)
2 tbsp (30 ml) half n half (may substitute milk – not as creamy)
1 tsp vanilla
Beat butter til creamy. Combine powdered sugar & cocoa powder in a separate bowl, gradually add to butter alternating with the half n half and vanilla. Beat on high approx 2 min after all ingredients added.
Pecan Pie
6 eggs beaten
2 cups sugar
2 cups dark Karo syrup
1/2 tsp salt
2 tsp vanilla
1/2 cup melted butter
2 cups pecans
2 deep dish pie crusts
Mix – bake at 400 10-15 min, then 350 until done. ?45min?
Crockpot Stuffing
1 cup butter
2 cups chopped onion
2 cups chopped celery
1/4 cup chopped parsley
2 (8 oz) cans sliced mushrooms, drained
12 cups day old bread cubes, dried overnight
1 tsp poultry seasoning
1 1/2 tsp dried sage leaves
1 tsp dried thyme leaves
1/4 tsp pepper
1 tsp salt
1/4 tsp garlic powder
3 1/2 cups chicken or turkey broth
2 eggs, beaten
To dry bread, let it stand uncovered overnight on a wire rack, or bake in a 200 degree oven for about 20 – 30 min until firm. In a heavy skillet, melt butter over low heat. Add onion, celery, parsley, and mushrooms and cook and stir for 2-3 minutes. Meanwhile, place bread cubes in a large bowl. Pour this mixture over bread cubes, then add all seasonings and toss well. Pour in enough brother to moisten, about 1/3 cup at a time, tossing with for. Don’t make the dressing too wet! Add eggs and mix well. Spoon lightly into 5-6 quart slow cooker. Cover and cook on low for 6-8 hours, sprinkling with some more chicken stock once or twice during the cooking time. Serves 12.
Granny Nickerson’s Pumpkin Pie
(1) 15oz can pumpkin
1 1/2 cups sugar
1 tsp cinamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp allspice
1/4 tsp ginger
dash salt
1 tsp flour
5 eggs
2 1/2 cups milk
2 deep dish pie shells
Beat eggs, add flour & pumpkin, add sugar & spices & mix, add milk & mix. Pour into 2 deep dish pie plates
Bake at 400 for 12 min, then bake at 350 for 45 min until only slightly wiggly.
Turkey Gravy
1/2 cup butter
1 tsp coarse black pepper
1/2 cup all-purpose flour
4 cups pan drippings OR 4 cups chicken stock
If using drippings from a chicken or turkey: pour drippings into a fine mesh strainer then allow the drippings to cool a bit so that the fat rises to the top and starts to solidify. Use a spoon to remove the fat. If you don’t have enough drippings to equal 4 cups, add enough chicken or turkey stock until you have 4 cups of drippings.
If you’re not using turkey or chicken drippings, use 4 cups chicken or turkey stock.
In a large saucepan, melt 1/2 cup butter over medium-low heat. Sprinkle in 1 tsp coarse black pepper. Slowly add in 1/2 cup all-purpose flour, constantly whisking to combine. After a few minutes, the flour will be well incorporated into the butter. Slow begin to pour in drippings and/or chicken broth into the pan, constantly whisking. Allow the gravy to cook for several minutes, so that it can thicken up. Serve immediately, or keep on very low heat until you’re ready to serve.
Buffalo Chicken Dip
8 oz pkg cream cheese, softened
1/2 cup ranch salad dressing
1/2 cup hot sauce
1/2 cup shredded mozzarella
25 oz chicken breast (drained)
Heat oven to 350. Place cream cheese into deep baking dish. Stir until smooth. Mix in salad dressing, hot sauce, and cheese. Stir in chicken. Bake 20 min or until mixture is heated through, stir. Garnish as desired. Serve with crackers or vegetables.
Alternatives:
Microwave uncovered on high 5 min until hot, stirring halfway through cooking.
Slow cooker – combine ingredients, place mixture into small slow cooker. Cover pot. Heat on high setting for 1 1/2 hours until hot and bubbly or on low setting for 2 1/2 to 3 hours. Stir.
Banana Pudding
1 1/2 bags vanilla wafers
6 to 8 bananas, sliced
2 cups milk
1 (5-oz) box instant French vanilla pudding
1 (8-oz) package cream cheese, softened
1 (14-oz) can sweetened condensed milk
1 (12-0z) container frozen whipped topping – thawed, or equal amount sweetened whipped cream
Line the bottom of a 13 x 9 x 2 inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, blend the milk and pudding mix. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
Microwave Corn Pudding
2 tbsp margarine
1 1/2 cups sugar
1/3 cup flour
1 cup milk
6 eggs beaten
1 can cream style corn
2 cans regular corn (3 of regular corn OK if all you have)
pinch salt
Melt butter in casserole dish. Mix all other ingredients & pour in. Microwave 5 min then stir. Microwave & stir in 1 min increments til firm.
Kellie said that in her family, this is considered a vegetable.
Cappuccino Fudge
1 can evaporated milk
4 1/2 cups sugar
Bring to a rolling boil exactly 8 minutes.
Pour over other ingredients in bowl, which are:
30 oz white chocolate chips
2 sticks margarine
4 tbsp vanilla
6 tbsp instant coffee in milk & sugar
In a large bowl, stir till smooth, pour into a pan greased with margarine.
Caramel Pecan Slow Cooker French Toast
1 loaf challah bread, torn into strips or cubed (older bread works better in this recipe).
1 3/4 cups half and half
1 cup pecans, roughly chopped
4 eggs
3 tbsp brown sugar
2 tbsp unsalted butter
1 tbsp vanilla extract
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp sea salt
caramel sauce (store bought or homemade)
Combine butter and brown sugar in food processor and pulse together until mixture is the consistency of small pebbles. Tos chopped pecans in sugar butter and set aside. In a large bowl, whisk half-and-half and eggs together until combined, then stir in vanilla extract, cinnamon, nutmeg and sea salt. Submerge bread strips in liquid and carefully stir so everything is coated completely.
Note: if preparing ahead of time, cover and refrigerate for at least 4 hours, or overnight.
Grease slow cooker with butter or Pam and transfer bread (which should have absorbed all liquid) into slow cooker insert. Sprinkle your butter and sugar coated pecans over the top of the bread mixture and cook on low for 3 hours (or on high for 1 1/2), stirring occasionally, or until mixture is bubbly and bread is cooked through and golden brown. Transfer to plated, drizzle with caramel sauce, and serve hot.
Sweet Potato Casserole
2 tall cans sweet potatoes (drain & mash)
2 1/2 cups sugar
2 sticks melted butter
5 eggs (beaten)
1 tsp vanilla
1 cup evaporated milk
Mix all & bake at 350
(45 min if fresh / 1 1/2 hour if cold)
Brown Sugar Topping:
2 cups firmly packed brown sugar
2 cups chopped pecans
1/2 cup flour
Mix together then melt 1 stick of butter & mix again
Put on sweet potato casserole for last 20-30 min of baking.
Taco Chicken Chili
2 cans of black beans
2 cans of kidney beans
2 cans of whole kernal corn
2 cans of diced tomatoes
2 cans of tomato sauce
1 pk taco seasoning
chili powder to taste
2 large chicken breasts
Crockpot for 4 – 6 hours on low & high if chicken breasts are frozen. Shred the chicken & let sit on warm for hal hour. Top with cheese & sour cream.