Saturday, November 29, 2008

Orange Salad

Recipe from: unknown

I've been making this salad for years. You need to plan ahead, as the jello mixture needs to cool (usually overnight). But, it's worth the wait.

Boil: 3 cups water
Add: 1 (3 oz) box vanilla pudding
1 (3 oz) box tapioca pudding
1 (3 oz) box orange jello

Cook until thick. Let cool. (I put it in the fridge overnight). After it's cool, stir in 8-12 ounces of cool whip. Add 2 small cans of mandarin oranges. Stir lightly. Enjoy!

Wednesday, November 26, 2008

Silver Dollar Oat Pancakes

Recipe from Taste of Home

I liked these pancakes, and I'm not a cooked apple fan or oatmeal fan. They were very moist & a little hard to keep together, but overall pretty tasty. If you like apple oatmeal, these pancakes are for you.

1/2 cup flour (I used wheat)
1/2 cup quick-cooking oats
1 1/2 tsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
3/4 cup buttermilk
1/2 cup cinnamon applesauce (I used regular applesauce & sprinkled in some cinnamon)
2 TBSP melted butter
maple syrup or topping of your choice

In a large bowl, combine the dry ingredients. In a smaller bowl, combine the beaten egg, buttermilk, applesauce and butter. Stir the wet ingredients into the dry ingredients just until moistened.

Pour batter by 2 tablespoonfuls onto a lightly greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Serve with maple syrup, berries, sliced apples, or other topping of your choice.

Tuesday, November 25, 2008

Hobo Meatball Stew

Recipe from Taste of Home

1 pound ground beef
1-1/2 teaspoons salt or salt-free seasoning blend, divided
1/2 teaspoon pepper, divided
4 medium potatoes, peeled and cut into chunks
4 medium carrots, cut into chunks
1 large onion, cut into chunks
1/2 cup water
1/2 cup ketchup
1-1/2 teaspoons cider vinegar
1/2 teaspoon dried basil

In a bowl, combine the beef, 1 teaspoon salt and 1/4 teaspoon pepper. Shape into 1-in. balls. In a skillet over medium heat, brown meatballs on all sides; drain. Place the potatoes, carrots and onion in a 3-qt. slow cooker; top with meatballs. Combine the water, ketchup, vinegar, basil, and remaining salt and pepper; pour over meatballs. Cover and cook on high for 4-5 hours or until the vegetables are tender. Yield: 4 servings.

I don't know if I would call this a stew. It doesn't have any juice, it's basically just the meatballs & the vegetables with a sauce over them. That being said, it was pretty good. Especially good on a snowy day. The meatballs could use a little more flavor, so I always add Worcestershire sauce to them. And, don't overcook them because they get dry. One of these days I might re-work this recipe and see if I can make it more of a soup. But, good basic recipe.

Sunday, November 23, 2008

Turkey Burgers

Recipe combined from recipes on

1 1/2 pounds ground turkey
1/8 cup seasoned bread crumbs
1/8 cup onion (finely chopped)
1 egg
2 TBSP ranch dressing mix
1/4 cup Worcestershire sauce
1/8 cup fresh parsley (chopped)
1 clove garlic (peeled & minced)
1 teaspoon salt
1/4 tsp. ground black pepper

Mix all ingredients together. Form into patties. Grill or cook patties in skillet over medium heat turning once. Temperature should be between 165 - 180 F. Serve on a wheat bun with your choice of toppings.

They fall apart pretty easily, so handle gently. Very moist & lots of flavor. Just don't make these for date night (garlic & onions)! I like green leaf lettuce and alfalfa sprouts.

Friday, November 21, 2008

Light Apple & Cabbage Coleslaw

Recipe from Good Things Utah

3 TBSP light mayonnaise
3 TBSP nonfat plain yogurt
2 tsp. cider vinegar
1 TBSP sugar
¼ tsp. paprika
1/8 tsp. pepper
5 cups finely chopped shredded cabbage
1-2 cups chopped apple
¼ cup toasted walnuts (I leave these out)

Make the dressing by mixing the mayo, yogurt, vinegar, sugar, paprika and pepper. Add the cabbage, apple & walnuts. Stir well. Serves 4.

It has good flavor and is easy to make. With all the cabbage we got in our farm share this year, I feel like I have turned into a cabbage.

Wednesday, November 19, 2008

Bran Muffins

Not as bad as you think. They're good! I make 1/2 the recipe & it makes about 3 dozen. These are some of my favorite muffins.

Recipe from: unknown

Mix & Let Soak:
3 cups boiling water
3 cups All Bran or Nabisco 100% bran cereal

1 1/4 cups shortening
2 cups sugar
4 eggs
1 quart buttermilk

5 cups flour (I use 1/2 wheat, 1/2 white)
5 tsp. soda
2 tsp. salt

bran cereal/water mix

Grease muffin pan or use muffin papers. Bake at 400 degrees for 15 minutes. Let muffins stand in tins for 5 minutes. This will prevent sticking. May add nuts or raisins. Batter keeps up to 4 weeks in the fridge in a tightly covered container.

Monday, November 17, 2008

Corn & Rice Salad

Recipe from Better Homes & Gardens

4 ears fresh corn
1-1/2 cups cooked rice, cooled
1 pint cherry or grape tomatoes, halved
1 cup fresh arugula
1 small red onion, cut in thin wedges (I left this out)
1 jalapeño pepper, thinly sliced (I left this out)
2 Tbsp. rice vinegar or red wine vinegar
2 Tbsp. olive oil

Husk corn and remove silk with a stiff brush; rinse. Cook corn in boiling, lightly salted water for 3 minutes. Remove corn; let cool. Cut corn off the cob in planks.
Combine cooked rice, tomatoes, arugula, onion and jalapeño pepper. Transfer to serving bowl; top with corn. Drizzle with vinegar and olive oil. Season to taste with salt and pepper. Serve at room temperature. Makes 10 to 12 servings.

I made this salad over the summer and I really liked it. Easy and flavorful. I make it using frozen corn too. Still just as good.

Sunday, November 16, 2008

Million Dollar Recipe

These cookies won the million dollar prize at this years Pillsbury Bake Off.

Double Delight Peanut Butter Cookies

1/4 cup Fisher® Dry Roasted Peanuts, finely chopped
1/4 cup Domino® or C&H® Granulated Sugar
1/2 teaspoon ground cinnamon
1/2 cup JIF® Creamy Peanut Butter
1/2 cup Domino® or C&H® Confectioners Powdered Sugar
1 roll (16.5 oz) Pillsbury® Create ‘n Bake® refrigerated peanut butter cookies, well chilled

1. Heat oven to 375°F. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
2. In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls.
3. Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
4. Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with CRISCO® Original No-Stick Cooking Spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.
5. Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered. Makes 24 cookies.

They reminded me of snicker doodles. Pretty good. Fairly simple & saves time by using pre made cookie dough. I baked them for 8 minutes & they were perfect. I hate hard cookies.

It was hard to get the peanut butter to form into balls, as you know peanut butter is very sticky, but it worked just fine.

Ready to Bake.

Right out of the oven.

Saturday, November 15, 2008

Chicken Enchilada Soup

1 ¼ cups onion , chopped
1 clove garlic
3 tablespoons corn oil
2 cups chicken, cooked, shredded
1 cup green chiles
1 ½ tablespoons beef bullion granules
1 ½ tablespoons chicken boullion granules
18 ounces cream of chicken soup
1 tablespoon worcestershire sauce
1 ½ tablespoons A-1 steak sauce
1 ½ teaspoons cumin, ground
2 teaspoons chili powwder
½ teaspoon pepper
10 corn tortillas
2 ¼ cups cheddar cheese, grated
½ teaspoon paprika
6-8 cups water
In a soup pot, saute onions and garlic in corn oil over high heat until onions are translucent but not browned. Add remanining ingredients except tortillas, cheese and paprika. Bring to light boil. Cover, reduce heat and simmer 20 minutes. Meanwhile, cut tortillas into 12" wide stripes and set aside. Reduce heat of soup to about 150 degrees. Add cheese and stir s it melts. Do not boil. Add tortilla strips gradually to prevent them from sticking together. When tortillas are softened, the soup is ready to serve. Garnish with paprika.

Super Cherry Salad

Recipe from Good Things Utah

3 oz red raspberry jello
1 1/2 cups boiling water
1 can cherry pie filling (21 oz) (I used raspberry)
3 oz lemon jello
1 1/2 cups boiling water
8 oz cream cheese
2 T miracle whip
8 oz undrained crushed pineapple (I left this out)
2 cups cool whip
1 cup mini marshmallows

Dissolve raspberry jello in 1 1/2 cups boiling water. Add pie filling mix.
Pour into 9 x 13" pan. Let set. Dissolve lemon jello in 1 1/2 cups boiling water. Let cool. Beat together cream cheese, Miracle Whip and pineapple. Fold in Cool Whip and marshmallows. Fold into lemon jello. Pour over cherry layer. Chill.

I like this jello salad. It adds a little something to plain jello, and it has cream cheese, so it has to be good, right?

Friday, November 14, 2008

Buffalo Chicken Sandwiches

Recipe from Kraft.

4 cups shredded cooked chicken
1/2 cup hot pepper sauce (for chicken wings)
1/4 cup water
1/4 cup mayonnaise
1/4 cup ranch dressing
6 stalks celery (finely chopped)
1/4 cup blue cheese crumbles
12 small sandwich buns (3 inch), partially split
1-1/2 cups cheddar cheese (shredded)

COMBINE chicken, hot sauce and water in medium saucepan; cook on medium heat 5 min. or until heated through, stirring occasionally.
MEANWHILE, mix mayo and dressing in small bowl. Stir in celery and blue cheese.
SPOON chicken mixture onto bottom halves of buns; cover with Cheddar cheese, celery mixture and tops of buns.

This wasn't my favorite sandwich. The celery just didn't do it for me. It felt out of place in this sandwich. The chicken part was good. I used rotisserie meat and added a couple splashes of hot sauce and it wasn't too hot, but you could definitely taste the hot sauce. It's powerful stuff. If I make it again, I will replace the celery layer with sprouts or something.