1/4 c. oil
1 1/2 c. flour
2 t. baking powder
1 1/2 c. milk
1 egg
3/4 c. sugar
1/2 t. salt
Combine and beat. Pour into 9x9 or 7x11 pan.
Topping:
1/4 c. brown sugar
1 T. flour
1 t. cinnamon
1 T. melted butter
1/2 c. chopped nuts (optional)
Work ingredients together with a fork. Crumble on cake batter.
Bake at 375 degrees for 25 minutes.
Turtle Cake
1 package German Chocolate Cake Mix (and ingredients to make it)
14 oz caramels
3/4 c. margarine
1/2 c. evaporated milk
1 c. nuts
12 oz. chocolate chips
Make cake according to directions. Pour 1/2 of batter into greased 9x13 pan. Bake 15 minutes at 350 degrees. Melt caramels, margarine and milk. Pour mixture over baked cake. Sprinkle nuts and chocolate chips on top. Cover with remaining batter. Bake 20 minutes or more.
14 oz caramels
3/4 c. margarine
1/2 c. evaporated milk
1 c. nuts
12 oz. chocolate chips
Make cake according to directions. Pour 1/2 of batter into greased 9x13 pan. Bake 15 minutes at 350 degrees. Melt caramels, margarine and milk. Pour mixture over baked cake. Sprinkle nuts and chocolate chips on top. Cover with remaining batter. Bake 20 minutes or more.
Cheesy Hashbrown Potatoes
1 2 lb. bag of frozen hash browns
1 c. diced onion
1 can cream of chicken soup
2 c. sour cream
1 stick margarine melted
8 oz. shredded cheddar cheese
Mix all ingredients and put into a greased 9x13 baking dish.
Topping: 1 cup curshed potato chips or 2 cups crushed corn flakes mixed with 1/2 stick melted margarine.
Bake at 350 degrees for about 1 hour.
1 c. diced onion
1 can cream of chicken soup
2 c. sour cream
1 stick margarine melted
8 oz. shredded cheddar cheese
Mix all ingredients and put into a greased 9x13 baking dish.
Topping: 1 cup curshed potato chips or 2 cups crushed corn flakes mixed with 1/2 stick melted margarine.
Bake at 350 degrees for about 1 hour.
Cowboy Caviar
1 15-oz can black eyed peas, drained and rinsed
1/4 c. thinly sliced green onions
4 c. finely chopped sweet red pepper
2 cloves garlic, minced
2 T. oil
2 T. cider vinegar
1-2 jalapeno peppers, seeded and diced
1/4 t. black pepper
dash of salt
In a bowl, combine all ingredients. Chill overnight. Serve with crackers or tortilla chips.
Makes 2 cups.
1/4 c. thinly sliced green onions
4 c. finely chopped sweet red pepper
2 cloves garlic, minced
2 T. oil
2 T. cider vinegar
1-2 jalapeno peppers, seeded and diced
1/4 t. black pepper
dash of salt
In a bowl, combine all ingredients. Chill overnight. Serve with crackers or tortilla chips.
Makes 2 cups.
Mustard Dip
1 c. mayonnaise
5 T. spicy brown mustard
1 t. oil
1/2 c/ sugar
1 t. garlic powder
Mix together. Chill overnight. Serve with pretzels.
5 T. spicy brown mustard
1 t. oil
1/2 c/ sugar
1 t. garlic powder
Mix together. Chill overnight. Serve with pretzels.
Stuffed Bread
1 lb. shredded swiss cheese
fresh mushrooms, diced
3 green onions, chopped
1 t. salt
1 c. butter
1 t. dry mustard
1 1/2 t. lemon juice
Score vienna bread in both directions almost through to the bottom. Mix cheese, mushrooms, onions, and salt together and stuff into bread. Melt butter and stir in dry mustard and lemon juice. Pour over stuffed bread. Wrap in foil. Bake at 350 degrees for 30 minutes.
fresh mushrooms, diced
3 green onions, chopped
1 t. salt
1 c. butter
1 t. dry mustard
1 1/2 t. lemon juice
Score vienna bread in both directions almost through to the bottom. Mix cheese, mushrooms, onions, and salt together and stuff into bread. Melt butter and stir in dry mustard and lemon juice. Pour over stuffed bread. Wrap in foil. Bake at 350 degrees for 30 minutes.
Grandma's Chocolate Zucchini Bread
3 eggs
2 c. sugar
1 c. oil
1/3 c. cocoa
1/2 t. salt
1 t. cinnamon
1 c. nuts, chopped
1/2 c. chopped dates or rasins
2 1/2 c. zucchini, shredded
1/4 t. baking powder
2 1/2 c. flour
2 t. baking soda
2 t. vanilla
Stir together ingredients. Bake at 350 degrees for 35-40 minutes. Adjust baking time for smaller loaves.
2 c. sugar
1 c. oil
1/3 c. cocoa
1/2 t. salt
1 t. cinnamon
1 c. nuts, chopped
1/2 c. chopped dates or rasins
2 1/2 c. zucchini, shredded
1/4 t. baking powder
2 1/2 c. flour
2 t. baking soda
2 t. vanilla
Stir together ingredients. Bake at 350 degrees for 35-40 minutes. Adjust baking time for smaller loaves.
Ranch Pretzels
2 (20 oz) pkg. large, thick pretzels
1 envelope ranch dip/dressing mix
3/4 c. vegetable oil
1 1/2 t. dill weed
1 1/2 t. garlic powder
Break pretzels into bite-size pieces and place in a large bowl. Combine remaining ingredients; pour over pretzels. Stir to coat. Pour into an ungreased baking pan or dutch oven. Bake at 200 degrees for 1 to 1 1/2 hours, stirring every 15 minutes.
1 envelope ranch dip/dressing mix
3/4 c. vegetable oil
1 1/2 t. dill weed
1 1/2 t. garlic powder
Break pretzels into bite-size pieces and place in a large bowl. Combine remaining ingredients; pour over pretzels. Stir to coat. Pour into an ungreased baking pan or dutch oven. Bake at 200 degrees for 1 to 1 1/2 hours, stirring every 15 minutes.
Homemade Mayonnaise
1 tbsp fresh lemon juice
1/2 tsp dijon mustard
1/8 tsp salt
1 large pasteurized egg
3/4 cup canola oil
Combine first 4 ingredients in a blender, process until smooth. With blender on, gradually pour in oil, process until smooth and completely blended.
Serving size 2 teaspoons, 87 calories, 9.6g fat.
Refrigerated the mayonnaise will last for 5 days.
1/2 tsp dijon mustard
1/8 tsp salt
1 large pasteurized egg
3/4 cup canola oil
Combine first 4 ingredients in a blender, process until smooth. With blender on, gradually pour in oil, process until smooth and completely blended.
Serving size 2 teaspoons, 87 calories, 9.6g fat.
Refrigerated the mayonnaise will last for 5 days.
Parmesan Pumpkin Scones
1 1/2 cups all purpose flour
1/2 cup whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup chilled butter, cut into small pieces
1/2 cup canned pumpkin
1/2 cup fat free plain yogurt
2 large egg whites, divided
2 tbsp grated fresh Parmesan cheese
1 tbsp pumpkin seed kernals
Preheat oven to 400 degrees. Lightly spoon flours into dry measuring cups; level with knife. Combine flours, baking powder, baking soda, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine pumpkin, yogurt, and 1 egg white, stirring with a whisk. Add flour to mixture, stir just until moist.
Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat dough into an 8 inch circle on a baking sheet lined with parchment paper. Cut dough into 12 wedges, cutting into but not through dough. Brush remaining 1 egg white over top of dough. Sprinkle dough with cheese and pumpkin seeds, pressing lightly to adhere. Bake at 400 degrees for 2o minutes or until golden. Slice scones along score lines with a serrated knife.
Serving size 1 wedge, 129 calories, 4.9g fat, 253mg sodium.
1/2 cup whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup chilled butter, cut into small pieces
1/2 cup canned pumpkin
1/2 cup fat free plain yogurt
2 large egg whites, divided
2 tbsp grated fresh Parmesan cheese
1 tbsp pumpkin seed kernals
Preheat oven to 400 degrees. Lightly spoon flours into dry measuring cups; level with knife. Combine flours, baking powder, baking soda, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine pumpkin, yogurt, and 1 egg white, stirring with a whisk. Add flour to mixture, stir just until moist.
Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat dough into an 8 inch circle on a baking sheet lined with parchment paper. Cut dough into 12 wedges, cutting into but not through dough. Brush remaining 1 egg white over top of dough. Sprinkle dough with cheese and pumpkin seeds, pressing lightly to adhere. Bake at 400 degrees for 2o minutes or until golden. Slice scones along score lines with a serrated knife.
Serving size 1 wedge, 129 calories, 4.9g fat, 253mg sodium.
Parsley-Lemon-Garlic Popovers
Popovers typically are baked in popover pans. They look a lot like muffin tins but are more narrow and deeper so the batter literally pops over the top. If you don't have a popover pan regular muffin tins can be used, just bake 5 minutes less than stated time. Do not open oven during the baking process or they will deflat.
1 cup 2% reduced fat milk
2 large egg whites
1 large egg
2/3 cup all purpose flour
1/3 cup whole wheat flour
1/4 tsp salt
1/4 cup finely chopped fresh flat leaf parsley
1 tsp grated lemon rind
1 large garlic clove, minced
cooking spray
2 tbsp butter, melted
Combine first 3 ingredients in a medium bowl, stirring with a whisk until blended. Let stand 30 minutes. Preheat oven to 375. Lightly spoon flours into dry measuring cups; level with knife. Combine flours and salt, stirring with a whisk. Stir in parsley, rind and garlic. Coat 6 popover cups with cooking spray, brush butter evenly among cups to coat. Place popover cups in a 375 degree oven for 5 minutes. Divide batter evenly among prepared popover cups. Bake at 375 for 40 minutes or until golden.
1 serving equals 1 popover, 124 calories, 3.2g fat, 160mg sodium.
1 cup 2% reduced fat milk
2 large egg whites
1 large egg
2/3 cup all purpose flour
1/3 cup whole wheat flour
1/4 tsp salt
1/4 cup finely chopped fresh flat leaf parsley
1 tsp grated lemon rind
1 large garlic clove, minced
cooking spray
2 tbsp butter, melted
Combine first 3 ingredients in a medium bowl, stirring with a whisk until blended. Let stand 30 minutes. Preheat oven to 375. Lightly spoon flours into dry measuring cups; level with knife. Combine flours and salt, stirring with a whisk. Stir in parsley, rind and garlic. Coat 6 popover cups with cooking spray, brush butter evenly among cups to coat. Place popover cups in a 375 degree oven for 5 minutes. Divide batter evenly among prepared popover cups. Bake at 375 for 40 minutes or until golden.
1 serving equals 1 popover, 124 calories, 3.2g fat, 160mg sodium.
Rubs
This is a recipe for rubs. Just like the name suggests a rub is rubbed onto the surface of meat. After applying the rub cover and refrigerate for the following length of times:
chicken breasts or steak, 30 minutes; bone in roasts and whole chicken, 90 minutes; pork shoulder or turkey, 8 hours.
There are no specific measurements, balance the ingredients based on your specific tastes.
Mole
Chili powder, chocolate shavings, grated orange peel.
Caribbean
Allspice, mustard seeds, ginger.
Au Poivre
White, black, and pink peppercorns, and rosemary.
Honey Mustard
Ground yellow mustard, white sugar, dried lavender.
Mediterranean
Grated lemon peel, snipped parsley, chives, oregano and olive oil.
Smoke and Fire
Smoked paprika, chipotle chili flakes, snipped dried tomatoes, lime juice.
Garlic Lovers
Fresh and powdered garlic, sea salt, and basil.
Asian Blends
Black and white sesame seeds, crystallized ginger, and red pepper flakes.
Cowboy
Hickory smoked salt, ground coffee, light brown sugar.
Indian
Curry powder, crushed red pepper flakes, chopped pistachios.
chicken breasts or steak, 30 minutes; bone in roasts and whole chicken, 90 minutes; pork shoulder or turkey, 8 hours.
There are no specific measurements, balance the ingredients based on your specific tastes.
Mole
Chili powder, chocolate shavings, grated orange peel.
Caribbean
Allspice, mustard seeds, ginger.
Au Poivre
White, black, and pink peppercorns, and rosemary.
Honey Mustard
Ground yellow mustard, white sugar, dried lavender.
Mediterranean
Grated lemon peel, snipped parsley, chives, oregano and olive oil.
Smoke and Fire
Smoked paprika, chipotle chili flakes, snipped dried tomatoes, lime juice.
Garlic Lovers
Fresh and powdered garlic, sea salt, and basil.
Asian Blends
Black and white sesame seeds, crystallized ginger, and red pepper flakes.
Cowboy
Hickory smoked salt, ground coffee, light brown sugar.
Indian
Curry powder, crushed red pepper flakes, chopped pistachios.
Whole Wheat Pitas
Keep a couple of things in mind when making these. Retain as much air as possible in the dough, don't punch the dough down after it rises, and gently roll into discs to achieve an airy result. Also, get the oven really hot to create airy steam. The recipe suggests using white whole wheat flour.
1 tbsp sugar
1 package dry yeast
1 cup plus 2 tablespoons warm water
2 1/4 cups bread flour
1 cup white whole wheat flour divided
2 tablespoons 2% Greek style yogurt
1 tbsp extra virgin olive oil
3/4 tablespoon salt
Olive oil cooking spray
Dissolve sugar and yeast in 1 cup plus 2 tablespoons warm water in a large bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife. Add bread flour, 3/4 cup whole wheat flour, yogurt, oil and salt to the yeast mixture; beat with a mixer at medium speed until smooth. Turn the dough out onto a floured surface. Knead dough until smooth and elastic, about 10 minutes; add enough of remaining whole wheat flour 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, for 45 minutes or until doubled in size. Place the oven rack on lowest shelf. Preheat the oven to 500 degrees. Divide dough into 8 portions. Working with one portion at a time gently rolling each portion into a 5 1/2 inch circle. Place 4 circles on each baking sheet. Bake 1 at a time at 500 for 8 minutes or until puffed and browned. Cool on wire rack. Serving size 1 pita, 211 calories, 2.9g fat, 225mg sodium.
1 tbsp sugar
1 package dry yeast
1 cup plus 2 tablespoons warm water
2 1/4 cups bread flour
1 cup white whole wheat flour divided
2 tablespoons 2% Greek style yogurt
1 tbsp extra virgin olive oil
3/4 tablespoon salt
Olive oil cooking spray
Dissolve sugar and yeast in 1 cup plus 2 tablespoons warm water in a large bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife. Add bread flour, 3/4 cup whole wheat flour, yogurt, oil and salt to the yeast mixture; beat with a mixer at medium speed until smooth. Turn the dough out onto a floured surface. Knead dough until smooth and elastic, about 10 minutes; add enough of remaining whole wheat flour 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, for 45 minutes or until doubled in size. Place the oven rack on lowest shelf. Preheat the oven to 500 degrees. Divide dough into 8 portions. Working with one portion at a time gently rolling each portion into a 5 1/2 inch circle. Place 4 circles on each baking sheet. Bake 1 at a time at 500 for 8 minutes or until puffed and browned. Cool on wire rack. Serving size 1 pita, 211 calories, 2.9g fat, 225mg sodium.
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