tag:blogger.com,1999:blog-89968011554488756532024-03-13T09:51:49.434-05:00Meghann's RecipesMeghannhttp://www.blogger.com/profile/04632786936571102698noreply@blogger.comBlogger131125tag:blogger.com,1999:blog-8996801155448875653.post-27352907521477485682014-01-19T10:40:00.004-06:002014-01-19T10:40:53.445-06:00Donna's 'To Die For' Banana Bread<div class="text_exposed_root text_exposed" id="id_52dbfe49ab6304d96661165">
• 1 2/3 cups all-purpose flour<br />• 1 tsp baking soda<br />• ¼ tsp ground cinnamon<br />• ½ tsp salt<span class="text_exposed_hide">...</span><span class="text_exposed_show"><br />• ½ cup white sugar + 2 tbs sugar<br />• ½ cup brown sugar + additional brown sugar to sprinkle on top<br />• 2 eggs<br />• ½ cup vegetable oil<br />• 3 ½-4 very ripe bananas, mashed<br />• 2 tbs sour cream<br />• 1 teaspoon pure vanilla extract*<br />• 2/3 cups chocolate chips optional<br /> 1. Set oven to 350 degrees F. Line the bottom of the loaf pan w/ parchment paper.<br /> 2. Sift together the flour, baking soda, cinnamon and salt. <br /> 3. Beat brown sugar, white sugar and eggs with electric mixer until like and fluffy (approx. 10 minutes)**<br /> 4. At the end of the 10 minutes, drizzle in the oil.<br /> 5. Add mashed bananas, sour cream and vanilla. <br /> 6. Using a spatula hand fold in the dry ingredients (and chocolate chips if you choose)<br /> 7. Coat the top of the “dough” with extra brown sugar<br /> 8. Pour into the lined loaf pan and bake for approx. 45 minutes – 1 hour (until toothpick comes out clean)<br /> 9. Cool in the pan on a cooling rack.<br /><br /> *Don’t do it! Don’t you dare use imitation vanilla extract! <br /> **Don’t skimp on the time. I promise that once you hit that 10 minute mark you will really see the difference in the texture.<br /><br />~Allergy concerns: I want to try this with gluten free flour! I will update once I do. For dairy free, sub dairy free alternative for sour cream. Consider subbing applesauce for vegetable oil to lower cholesterol.</span></div>
Meghannhttp://www.blogger.com/profile/04632786936571102698noreply@blogger.com0tag:blogger.com,1999:blog-8996801155448875653.post-58533549793076049552012-03-03T18:11:00.000-06:002012-03-03T18:11:40.932-06:00Kate's Pancakes1 cup flour<br />
2 tablespoons white sugar<br />
2 tablespoons baking powder<br />
<span class="text_exposed_show">1 teaspoon salt<br />
Mix well together.</span><br />
<span class="text_exposed_show"><br />
Add:<br />
1 beaten egg<br />
1 cup milk<br />
2 tablespoons veg oil<br />
<br />
Mix until combined, stirring gently. There will be lumps, but be careful not to over-stir or you will lose the fluffyness! <br />
<br />
Gluten free: sub gluten free flour, watch ingredients of baking powder.</span>Meghannhttp://www.blogger.com/profile/04632786936571102698noreply@blogger.com0tag:blogger.com,1999:blog-8996801155448875653.post-38179554477210505072010-12-25T18:18:00.002-06:002010-12-30T21:19:51.543-06:00Easy Caramel Rolls (AKA Pull Aparts)2 doz Rhodes frozen dinner rolls<br />
1pkg butterscotch pudding - <u>not instant</u><br />
1/2c. brown sugar<br />
1/2c. butter<br />
Chopped nuts, if desired<br />
<br />
Place frozen rolls in layers on greased bundt pan.<br />
Mix remaining ingredients and put on top of rolls.<br />
Let rise overnight.<br />
Bake at 00-25* for 45+ minutes.<br />
Turn upside down on a plate to allow caramel to run down.<br />
<br />
~from an old church cookbookMeghannhttp://www.blogger.com/profile/04632786936571102698noreply@blogger.com0tag:blogger.com,1999:blog-8996801155448875653.post-44780055320316141902010-12-25T18:05:00.002-06:002010-12-30T21:37:21.759-06:00Classic Beef Stroganoff1lb beef sirloin steak or tenderloin (in a pinch, sub ground beef or ground turkey: consider getting a roast and cutting that up to be more budget friendly. I like to bake the roast before cutting up for this recipe.)<br />
1/2lb fresh mushrooms<br />
1/2c minced onion<br />
2T butter or margarine<br />
10-1/2oz beef consomme<br />
2T catsup<br />
1 small clove minced garlic<br />
1t salt<br />
3T flour<br />
1c sour cream<br />
3-4c hot, cooked noodles (or rice)<br />
<br />
Cut meat diagonally in to very thin slices.<br />
Cook and stir mushrooms and onions in butter until tender, then remove from skillet.<br />
In same skillet, brown meat lightly.<br />
Set aside 1/c consumme but combine rest of consumme, catsup, garlic and salt in to skillet.<br />
<br />
Cover and simmer 15m.<br />
Blend reserved consumme and flour, stir in to skillet.<br />
Add mushrooms and onion, heat to boiling, boil for 1 minute.<br />
Stir in sour cream, heat through.<br />
Serve over hot noodles or rice.<br />
<br />
~from an old church cookbook. <br />
<br />
*Watch catsup and sour cream carefully for allergens, sub gluten free flour, and serve over rice for gluten free.Meghannhttp://www.blogger.com/profile/04632786936571102698noreply@blogger.com0tag:blogger.com,1999:blog-8996801155448875653.post-81748883493237261972010-12-25T17:48:00.003-06:002010-12-30T21:37:43.729-06:00Sloppy Joe's1lb ground beef (or ground turkey)<br />
1T shortening (could probably omit)<br />
2T flour<br />
2T brown sugar<br />
1T Worcesterchire sauce<br />
1t salt<br />
1/2t chili powder<br />
1-1/2c. tomato juice<br />
1/4c finely chopped onion, celery, or both (optional)<br />
<br />
Brown meat in shortening along with celery/onion if desired.<br />
Add flour and remaining ingredients and simmer, stirring occasionally.<br />
Serve over hamburger buns, if desired spread with butter and brown slightly on warm pan or griddle.<br />
<br />
~from an old church cookbook<br />
<br />
*Sub gluten free flour and serve over gluten free bread, pasta, or rice for gluten free.Meghannhttp://www.blogger.com/profile/04632786936571102698noreply@blogger.com0tag:blogger.com,1999:blog-8996801155448875653.post-81735652411957274822010-12-25T17:33:00.003-06:002010-12-30T21:42:35.169-06:00Pizza Burgers2lb browned, drained hamburger (or ground turkey)<br />
3/4lb shredded cheese (for lighter, use half light and half fat free cheese shreds.)<br />
1-1/4tsp oregano<br />
1/2tsp sage<br />
1 can spaghetti sauce<br />
1 pkg 8-10 hamburger buns<br />
<br />
Mix all together and simmer for 30m.<br />
Put on open buns and place under broiler until nice and hot. Fills up to 20 bun halves.<br />
<br />
~from an old church cookbook<br />
<br />
*Watch oregano for allergens, sub home-made spaghetti sauce for canned or watch ingredients carefully. Serve over rice bread for gluten free.Meghannhttp://www.blogger.com/profile/04632786936571102698noreply@blogger.com0tag:blogger.com,1999:blog-8996801155448875653.post-72225028282185124152010-12-25T17:29:00.002-06:002010-12-30T21:33:37.658-06:00Spaghetti Pie6oz spaghetti<br />
2T butter or margarine<br />
1/3c. grated parmesan cheese<br />
2 well beaten eggs<br />
1lb ground beef or pork sausage (or ground turkey)<br />
1/2c. chopped onion<br />
1/4c. chopped pepper<br />
8oz can tomatoes, cut up<br />
6oz tomato pasta<br />
1tsp. sugar<br />
1tsp. dried oregano crushed<br />
1/2t garlic salt<br />
1c. cottage cheese (sub low fat for lighter)<br />
1/2c. shredded mozzarella cheese (sub 2% cheese for lighter)<br />
<br />
Cook spaghetti and drain.<br />
Combine with butter, cheese and eggs.<br />
Form spaghetti mixture in to a crust in pan.<br />
In skillet, brown and drain meat. Add green pepper, onions, and draim fat.<br />
Stir in undrained tomatoes, tomato paste, sugar, oregano, and heat through.<br />
Spread cottage cheese over spaghetti crust. Fill with tomato mixture.<br />
Bake uncovered at 350* for 20m. Sprinkle motz cheese on top and bake for 5 more minutes.<br />
<br />
~from an old church cookbookMeghannhttp://www.blogger.com/profile/04632786936571102698noreply@blogger.com0tag:blogger.com,1999:blog-8996801155448875653.post-30896956010061927632010-12-25T17:10:00.003-06:002010-12-30T21:41:45.284-06:00Chow Mein Hotdish1c. celery and 1c. onion, sauteed in oil<br />
2lb. hamburger, browned (or ground turkey)<br />
1lg can bean sprouts, with liquid<br />
1sm can mushrooms, drained<br />
1sm can water chestnuts<br />
1c. instant rice (sub brown rice for lighter)<br />
garlic salt<br />
salt and pepper<br />
4tbs soy sauce<br />
2 cans mushroom soup<br />
<br />
Mix togeter and bake 30m uncovered at 350*.<br />
Add 1pkt thawed pea pods on top and bake for another 30m.<br />
<br />
~an old church cookbook<br />
<br />
*Watch soup and soy sauce for allergens to be gluten free.<br />
*Sub brown rice for lighter/diabeticMeghannhttp://www.blogger.com/profile/04632786936571102698noreply@blogger.com0tag:blogger.com,1999:blog-8996801155448875653.post-39354648549521520022010-12-25T16:54:00.001-06:002010-12-30T21:36:20.241-06:00Lefse2c. riced potatoes, packed lightly<br />
1/2c. half and half cream<br />
1T. margarine<br />
1t. salt<br />
1-1/2c. flour (more or less, add slowly)<br />
<br />
Add half and half, salt and margarine to hot potatoes and mash with regular potato masher.<br />
Chill thoroughly.<br />
Add flour and blend thoroughly just before rolling out.<br />
Roll a golf ball sized amount of dough on floured pastry cloth using a lefse rolling pin covered with pastry stockingette.<br />
Turn before completely rolled out and re-sprinkle with flour to prevent sticking to cloth or pin.<br />
Roll very thin. Pick up lefse with lefse stck and place on 475-500* grill, lightly brown both sides.<br />
Stack between cloths to keep steam in and prevent drying out.<br />
Serve with butter and sugar.<br />
Freezes well (if there are any left!)<br />
<br />
Makes 1 dozen 15" lefse.<br />
<br />
~From an old church cookbookMeghannhttp://www.blogger.com/profile/04632786936571102698noreply@blogger.com0tag:blogger.com,1999:blog-8996801155448875653.post-41516733938722450302010-12-25T16:25:00.001-06:002010-12-30T21:43:16.862-06:00Cheesecake1-1/4c graham cracker squares<br />
2T sugar<br />
1/2c. melted butter<br />
<br />
Combine graham cracker squares, sugar and melted butter. <br />
Remove and reserve 1/4c.of crumb mixture.<br />
Press remainder in to 9" round pie plate.<br />
<br />
Filling:<br />
2T butter<br />
1 8oz package cream cheese<br />
1/3c sugar<br />
1 egg<br />
2T flour<br />
2/3c milk<br />
2T lemon juice<br />
1T grated lemon peel (optional)<br />
<br />
Cream butter, cream cheese, and sugar.<br />
Add egg and mix well.<br />
Add flour and milk, blend well.<br />
Stir n lemon juice and peel. Pour in to crust.<br />
Sprinkle reserved crumbs on top.<br />
Bake at 350* for 35m.<br />
Cool and chill before serving.Meghannhttp://www.blogger.com/profile/04632786936571102698noreply@blogger.com0tag:blogger.com,1999:blog-8996801155448875653.post-90034088098090318522010-12-25T16:14:00.001-06:002010-12-30T21:44:14.740-06:00Lemon Bars1c flour<br />
1/4c powdered sugar<br />
1/2c. butter<br />
<br />
Mix together until crumbly.<br />
Press in to bottom of greased 9x9"pan.<br />
Bake for 15m at 350*.<br />
<br />
2 eggs<br />
1T grated lemon rind<br />
1/2c sugar <br />
1/2c. light corn syrup<br />
2T flour <br />
1/2t baking powder<br />
<br />
<br />
Mix all together, pour over (baked) crust and bake for an additional 20-25m. Cool and frost.<br />
<br />
Frosting:<br />
1c. powdered sugar<br />
1/2t. vanilla<br />
2T butter<br />
1/2t lemon juice<br />
<br />
Add lemon juice to other ingredients until frosting is spreading consistency.Meghannhttp://www.blogger.com/profile/04632786936571102698noreply@blogger.com0tag:blogger.com,1999:blog-8996801155448875653.post-64624720967625870222010-12-25T16:01:00.001-06:002010-12-30T21:48:16.573-06:00Caramel Popcorn1c butter or margarine<br />
2c. light brown sugar<br />
1/2t. cream of tartar<br />
8qts popped popcorn<br />
1/2c. light corn syrup<br />
pinch salt<br />
1/2t. soda<br />
<br />
Boil for 5 min together: butter, cory syrup, and sugar.<br />
Remove from heat and add salt, cream of tartar and soda. <br />
Pour syrup mixture over popped corn, stir until mixed.<br />
Bake in 200* oven for 1 hour.<br />
Spread out on to wa paper and break in to desired sized pieces.<br />
<br />
~Old church cookbookMeghannhttp://www.blogger.com/profile/04632786936571102698noreply@blogger.com0tag:blogger.com,1999:blog-8996801155448875653.post-53746867791605108492010-12-14T20:01:00.003-06:002010-12-30T21:46:16.569-06:00Chewy Caramels<div class="ingredients" style="margin-top: 10px;"><h3>Ingredients</h3><ul><li class="plaincharacterwrap">1 cup butter or margarine</li>
<li class="plaincharacterwrap">1 pound light brown sugar</li>
<li class="plaincharacterwrap">1 (14 ounce) can sweetened condensed milk</li>
<li class="plaincharacterwrap">1 cup light corn syrup</li>
<li class="plaincharacterwrap">1 pinch salt</li>
<li class="plaincharacterwrap">1 1/2 teaspoons vanilla extract</li>
</ul></div><div style="border-top: #ccc 1px dotted; margin-top: 20px; width: 300px;"></div><h3 class="directions" style="margin-top: 10px;">Directions</h3><div class="directions" style="margin-top: 10px;"><ol><li><span class="plaincharacterwrap break">In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla. </span></li>
<li><span class="plaincharacterwrap break">Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane. </span></li>
</ol></div>Works for caramel corn or caramel for candies.Meghannhttp://www.blogger.com/profile/04632786936571102698noreply@blogger.com0tag:blogger.com,1999:blog-8996801155448875653.post-70677079172014694392010-12-14T20:00:00.003-06:002010-12-30T21:48:59.635-06:00Russian Tea Cakes<table><tbody>
<tr class="ingredient"><td class="RecipeIngredientItemNumber">1 </td><td class="RecipeIngredientItem">cup butter or margarine, softened </td></tr>
<tr class="ingredient"><td class="RecipeIngredientItemNumber">1/2 </td><td class="RecipeIngredientItem">cup powdered sugar </td></tr>
<tr class="ingredient"><td class="RecipeIngredientItemNumber">1 </td><td class="RecipeIngredientItem">teaspoon vanilla </td></tr>
<tr class="ingredient"><td class="RecipeIngredientItemNumber">2 1/4 </td><td class="RecipeIngredientItem">cups Gold Medal® all-purpose flour </td></tr>
<tr class="ingredient"><td class="RecipeIngredientItemNumber">3/4 </td><td class="RecipeIngredientItem">cup finely chopped nuts </td></tr>
<tr class="ingredient"><td class="RecipeIngredientItemNumber">1/4 </td><td class="RecipeIngredientItem">teaspoon salt </td></tr>
<tr class="ingredient"><td class="RecipeIngredientItemNumber"></td><td class="RecipeIngredientItem">Powdered sugar </td></tr>
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<div class="clear"></div><ol class="instructions"><li><span class="instruction">Heat oven to 400ºF. </span></li>
<li><span class="instruction">Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together. </span></li>
<li><span class="instruction">Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.</span></li>
<li><span class="instruction">Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.</span></li>
<li><span class="instruction">Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.</span></li>
</ol></div>Meghannhttp://www.blogger.com/profile/04632786936571102698noreply@blogger.com0tag:blogger.com,1999:blog-8996801155448875653.post-82571129666593685302010-11-29T16:29:00.001-06:002010-12-30T21:49:31.260-06:00Homemade Pedialyte<strong>Grape Homemade Pedialyte Recipe:</strong>1 liter drinkable water<br />
<br />
1 tablespoon salt<br />
<br />
2-3 tablespoons sugar<br />
<br />
1/2 packet grape kool-aid<br />
<br />
<b>Cherry Homemade Pedialyte Recipe:</b><br />
<br />
1 liter drinkable water<br />
<br />
1/2 teaspoon baking soda<br />
<br />
1 tablespoon salt<br />
<br />
3 tablespoons sugar<br />
<br />
1/2 packet cherry jello<br />
<br />
I found this on yahoo.com - the contributor states not to worry about measuring exactly, and also says that you can use different flavors. She wrote that her kids like the Jello version better.Meghannhttp://www.blogger.com/profile/04632786936571102698noreply@blogger.com2tag:blogger.com,1999:blog-8996801155448875653.post-72131930549145276872010-11-28T08:10:00.000-06:002010-11-28T08:10:02.315-06:00Snowman Soup<span style="color: black; font-family: Arial; font-size: 12pt;">In a cellophane bag put <br />
1 packet hot cocoa - fancy, flavored ones are fun</span><br />
<span style="color: black; font-family: Arial; font-size: 12pt;">3 Hershey kisses <br />
mini marshmallows <br />
a candy cane </span><br />
<br />
<span style="color: black; font-family: Arial; font-size: 12pt;">Then type poem out and insert in bag:<br />
<br />
"Was told you've been real good this year <br />
Always glad to hear it <br />
With freezing weather drawing near <br />
You'll need to warm the spirit <br />
So here's a little Snowman Soup <br />
Complete with stirring stick <br />
Just add hot water, sip it slow <br />
It's sure to do the trick!"</span>Meghannhttp://www.blogger.com/profile/04632786936571102698noreply@blogger.com0tag:blogger.com,1999:blog-8996801155448875653.post-81073221323573999852010-11-22T17:41:00.001-06:002010-12-30T21:50:16.035-06:00My Favorite Fudge<div class="ingredient"><a href="http://www.foodnetwork.com/recipes/rachael-ray/five-minute-fudge-wreath-recipe/index.html">Rachael Rae's 5 Minute Fudge Wreath</a></div><div class="ingredient"><br />
</div><div class="ingredient">1 (12-ounce) bag semisweet <a class="crosslink" debug="27 35" href="http://www.foodterms.com/encyclopedia/chocolate/index.html" s_oc="null"><span style="color: #1e7bac;">chocolate</span></a> morsels </div><div class="ingredient">9 ounces (3/4 of a 12-ounce bag) <a class="crosslink" debug="83 94" href="http://www.foodterms.com/encyclopedia/butterscotch/index.html" s_oc="null"><span style="color: #1e7bac;">butterscotch</span></a> morsels </div><div class="ingredient">1 (14-ounce) can <a class="crosslink" debug="126 149" href="http://www.foodterms.com/encyclopedia/sweetened-condensed-milk/index.html" s_oc="null"><span style="color: #1e7bac;">sweetened condensed milk</span></a> </div><div class="ingredient">1 teaspoon <a class="crosslink" debug="167 181" href="http://www.foodterms.com/encyclopedia/extracts/index.html" s_oc="null"><span style="color: #1e7bac;">vanilla extract</span></a> </div><div class="ingredient">1 (8-ounce) can <a class="crosslink" debug="204 209" href="http://www.foodterms.com/encyclopedia/walnut/index.html" s_oc="null"><span style="color: #1e7bac;">walnut</span></a> halves </div><div class="ingredient">1/2 cup (a couple of handfuls) currants </div><div class="ingredient">8-inch cake pan, lightly greased with softened butter </div><div class="ingredient">Candied cherries, red and green, for garnish, optional </div><h2><span style="font-size: small;">Place a heavy pot on the stove and preheat it over low heat. Add chips and milk and stir until chips are melted and milk combined. Save the empty condensed milk can. Stir in vanilla and remove fudge from heat. Add </span><a class="crosslink" debug="214 217" href="http://www.foodterms.com/encyclopedia/nuts/index.html" s_oc="null"><span style="color: #1e7bac; font-size: small;">nuts</span></a><span style="font-size: small;"> and currants and stir in immediately. </span></h2><div class="instructions"><br />
Cover empty condensed milk can with plastic food wrap and center it in the greased cake pan. Spoon fudge into pan around can, making sure to recenter can if it drifts. <br />
<br />
<br />
The fudge will set up almost immediately. <a class="crosslink" debug="491 497" href="http://www.foodterms.com/encyclopedia/garnish/index.html" s_oc="null"><span style="color: #1e7bac;">Garnish</span></a> can only be added in the first minute or 2 the fudge is in the pan, so work quickly. Decorate your wreath with "holly" made from cut candied red and green cherries. A wreath left plain can be garnished with a pretty fabric bow when serving. Chill covered in the refrigerator and slice <a class="crosslink" debug="784 788" href="http://www.foodterms.com/encyclopedia/fudge/index.html" s_oc="null"><span style="color: #1e7bac;">fudge</span></a> very thin when ready to serve, a little goes a long way. </div>Meghannhttp://www.blogger.com/profile/04632786936571102698noreply@blogger.com0tag:blogger.com,1999:blog-8996801155448875653.post-84765555518323111382010-11-19T21:02:00.001-06:002010-12-30T21:52:21.134-06:00Chicken Scampifrom "Diabetic Cookbook for Dummies" 3rd ed., 2010 <br />
<br />
Serves 4 <br />
<br />
1/4 t. pepper <br />
2 cloves garlic, minced, divided <br />
1/4 t. salt <br />
2 T. roughly chopped fresh oregano <br />
1/4 c. roughly chopped fresh parsley <br />
3 T. lemon juice <br />
1/4 c. white wine, divided <br />
5 skinless, boneless chicken breast halves, 4 oz. each, cut into 1-inch strips <br />
1 T. olive oil <br />
1/4 c. chicken stock <br />
1 T. butter <br />
1/2 c. Roma tomatoes, diced <br />
salt and pepper to taste <br />
3 T. grated Parmesan cheese <br />
<br />
Combine the pepper, half the garlic, the salt, oregano, parsley, lemon juice, and half of the white wine in a resealable plastic bag. Add the chicken. Mix gently to coat the chicken with the marinade. Marinate in the refrigerator for several hours (overnight is best). <br />
<br />
When ready to cook the chicken, preheat the broiler, on low if your range has this setting. Remove the chicken from the marinade (save the remaining marinade) and place in a shallow pan. Broil 8 inches from the heat, turning once, until the chicken is no longer pink inside (about 15 minutes). <br />
<br />
While the chicken is broiling, heat the olive oil in a saute pan. Saute the remaining garlic, until fragrant but not browned. Add the remainng white wine to the saute pan and scrape to remove any bits on the pan. Add the remaining marinade and chicken stock. Bring to a boil. Reduce the sauce by half. Stir in the butter and tomatoes. Season with salt and pepper, as needed. Pour the sauce over the chicken. Top with the Parmesan cheese.<br />
<br />
*Serve with a side salad, and over a small portion of whole wheat buttered egg noodles.Meghannhttp://www.blogger.com/profile/04632786936571102698noreply@blogger.com0tag:blogger.com,1999:blog-8996801155448875653.post-63978494902210079832010-11-19T20:55:00.000-06:002010-11-19T20:55:03.559-06:00Purple Stuff2 sm pkgs grape sugar free jello<br />
2 c. boiling water <br />
1 20oz can crushed pineapple-do not drain <br />
1 can light blueberry pie filling <br />
<br />
Dissolve jello in water. <br />
Mix everything together and refrigerate till firm. <br />
<br />
TOPPING <br />
8 oz low fat cream cheese, softened <br />
1 c. low fat sour cream<br />
1/2 c sugar/Splenda <br />
2 tsp. vanilla <br />
<br />
Mix and spread over jello when set. <br />
<br />
Top with chopped pecans or walnuts if you want. <br />
NOTE: Has been made in strawberry, peach & lemon. All are very good! Even have used a pie filling & different jello to mix things up. <br />
<br />
****USE 1/2 For Small Group****Meghannhttp://www.blogger.com/profile/04632786936571102698noreply@blogger.com0tag:blogger.com,1999:blog-8996801155448875653.post-13795394651488085652010-11-04T21:17:00.001-05:002010-12-31T23:37:51.448-06:00Cake Mix Cookies1 package of cake mix (any flavor) <br />
1 large egg<br />
1/4 cup of oil<br />
1/4 cup of water<br />
1 cup of chopped nuts, raisins, oatmeal, coconut, chocolate chips, M&M'S® etc. (anything you like in cookies)<br />
<br />
Preheat oven to 350°F.<br />
<br />
Combine cake mix, egg, oil, and water. Beat until well blended. Stir in remaining ingredient (s).<br />
Drop by teaspoon about 1 inch apart onto greased cooke sheet.<br />
Bake for 15 minutes or until done.<br />
<br />
Makes about 4 dozen. Yummy!<br />
<br />
from <a href="http://www.cooks.com/">http://www.cooks.com/</a><br />
<br />
The friend I got this recipe from said she used Germal chocolate cake mix with oats and mini holiday M&M's.<br />
I used a regular chocolate cake mix, oats, and mini chocolate chips.<br />
<br />
This recipe is very forgiving - I realized I forgot an egg in one batch with no issues. Also: I increased both the oil and water to 1/3c. as it was a bit dry and crumbly, and I couldn't get it to combine - I do wonder if this was in part to using oats...Meghannhttp://www.blogger.com/profile/04632786936571102698noreply@blogger.com0tag:blogger.com,1999:blog-8996801155448875653.post-25837588194275045662010-11-03T18:03:00.001-05:002010-12-31T23:38:56.895-06:00Emily's Chicken Tortilla Soup1 cup diced onion<br />
2 celery stalks, diced<br />
1 red pepper, diced<br />
1 green pepper, diced<br />
3 cloves of garlic<br />
1/3 cup salsa - you decide how hot<br />
1 can diced tomatoes<br />
2 cans chicken broth<br />
1/2 tsp cumin<br />
1/2 tsp chili powder<br />
1/8 tsp cayenne<br />
1/3 cup fresh cilatro, chopped<br />
4 TBSP flour<br />
4 TBSP sour cream<br />
2 cups cooked diced chiken<br />
<br />
In a stockpot or dutch oven, sautee onion, peppers and celery in a bit of EVOO for 5 minutes or until softened. <br />
Add the garlic and sautee for 1 minute. <br />
Add salsa, tomatoes and one can of broth and stir all together. <br />
In a measuring cup, whisk the flour into the remaining can of broth until smooth and then add to the pot. <br />
Then add the cilantro, chili powder, cayenne and cumin. S<br />
tir in the sour cream until smooth and then add the diced chicken. <br />
Simmer until all veggies are tender, or at least a hour to let the flavors mix. <br />
Serve in a bowl and top with shredded cheese, diced avocado and crushed tortilla chips <br />
<br />
Emily's notes: I like to make this a day ahead, the flavor is better. For my chicken I buy the bone-in breast with skin. I put EVOO all over and lots of salt and pepper and roast at 350 for 40 minutes. I pull off the skin and then dice the breast meat. I freeze in 2 cup portions, great for soups and casseroles.Meghannhttp://www.blogger.com/profile/04632786936571102698noreply@blogger.com0tag:blogger.com,1999:blog-8996801155448875653.post-7170648795499109762010-10-19T21:16:00.001-05:002010-12-31T23:40:11.871-06:00Bacon Cheeseburger Pasta8 ounces uncooked penne pasta <br />
<div class="ingredient">1 pound ground beef</div><div class="ingredient">6 bacon strips, diced</div><div class="ingredient">1 can (10-3/4 ounces) condensed tomato soup, undiluted</div><div class="ingredient">1 cup (4 ounces) shredded cheddar cheese</div><div class="ingredient">Barbecue sauce and prepared mustard, optional</div><div class="ingredient"><br />
</div><div class="ingredient">Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain and set aside. </div><div class="ingredient"><br />
</div><div class="ingredient">In the same skillet, cook bacon until crisp; remove with a slotted spoon to paper towels. Discard drippings. </div><div class="ingredient">Drain pasta; add to the skillet. </div><div class="ingredient">Stir in the soup, beef and bacon; heat through. </div><div class="ingredient">Remove from the heat and sprinkle with cheese. </div><div class="ingredient">Cover and let stand for 2-3 minutes or until the cheese is melted. </div><div class="ingredient">Serve with barbecue sauce and mustard if desired.<b> </b></div><div class="ingredient"><br />
</div><div class="ingredient"><b>Yield: </b>4-6 servings.</div><div class="ingredient"><br />
</div><div class="ingredient">Meghann's notes: I use more bacon and more cheese than called for, and a squirt each of barbecue sauce and mustard.</div>Meghannhttp://www.blogger.com/profile/04632786936571102698noreply@blogger.com0tag:blogger.com,1999:blog-8996801155448875653.post-84443818660475300542010-10-10T12:07:00.001-05:002010-12-31T23:40:42.351-06:00Stuffed ShellsI start with my <a href="http://meghannsrecipes.blogspot.com/2010/09/spaghetti-sauce.html">spaghetti sauce</a> <br />
<br />
Otherwise a jar/can of spaghetti sauce will work too, I just add:<br />
garlic and italian seasoning to taste<br />
1 green pepper sliced and sauteed<br />
1 onion sliced and sauteed<br />
Mushrooms sliced and sauteed<br />
<br />
Then you'll need:<br />
1lb ground beef, browned and drained (when I prepare my spaghetti sauce to freeze, I don't always include the meat. Obviously your jarred stuff won't have meat either.)<br />
1 box large pasta shells<br />
8oz cheese - cheddar, motz, parmesean, etc. all work<br />
<br />
Heat oven to 350*.<br />
Cook pasta according to directions.<br />
Drain pasta and rinse with cool water (so you don't burn your fingers when you stuff the shells!)<br />
Once your ground beef is browned and drained, add your veggies if you are using jarred sauce or your spaghetti sauce if you made it ahead of time.<br />
Heat through.<br />
Take a cooled shell and stuff with approximarely 1/4 cup of sauce/meat mixture. <br />
Place in baking dish.<br />
Repeat for all shells/sauce. If you run out of shells before you run out of sauce, pour the extra over the top.<br />
Cover the top of the shells with the cheese.<br />
Bake at 350* until heated through and cheese is melted.Meghannhttp://www.blogger.com/profile/04632786936571102698noreply@blogger.com1tag:blogger.com,1999:blog-8996801155448875653.post-87802301913715584192010-10-10T11:57:00.001-05:002010-12-31T23:41:14.199-06:00Baked Ziti1 pound dry ziti pasta<br />
1 onion, chopped<br />
1 pound lean ground beef<br />
2 (26 ounce) jars spaghetti sauce<br />
6 ounces provolone cheese, sliced<br />
1 1/2 cups sour cream<br />
6 ounces mozzarella cheese, shredded<br />
2 tablespoons grated Parmesan cheese<br />
<br />
Directions<br />
1.Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain. <br />
2.In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes. <br />
3.Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese. <br />
4.Bake for 30 minutes in the preheated oven, or until cheeses are melted.Meghannhttp://www.blogger.com/profile/04632786936571102698noreply@blogger.com0tag:blogger.com,1999:blog-8996801155448875653.post-61227233960125886192010-10-10T11:53:00.003-05:002011-01-01T00:02:49.341-06:00Poor Man's Lobster1 piece Cod or torsk fish for each person<br />
Butter<br />
<br />
Put frozen fish in large pan of cold water with 1 teaspoon salt and 2 teaspoons sugar. <br />
Boil 8 to 10 minutes. <br />
Spread with butter and broil until brown OR serve as-is with melted butter.Meghannhttp://www.blogger.com/profile/04632786936571102698noreply@blogger.com0