Favorite Recipes

[Namarose]

Ranch Dressing

1 cup mayonnaise 1 cup buttermilk or 1 cup milk with 1 tsp lemon juice
1/2 teaspoon dried chives 1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed 1/4 teaspoon garlic powder
1/4 teaspoon onion powder 1/8 teaspoon salt
1/8 teaspoon ground black pepper

Mix all ingredients together. Keep refrigerated.

Someone ask for a ranch dressing. I haven't tryed it but I remember I had these from a class I took.

[Chrissy1]

Donut Muffins the measurements for this recipe are a bit tricky as I had to cut them in half to make 12 muffins. They are a good size even though you use the regular size cupcake pan. Grease the pan including the parts inbetwee so they don't stick. Bake at 350 degrees and in my oven they took 21 minutes.

1/2 cup plus 1/2 of 3/4's cup sugar
3/4 cup unsalted butter room temperature
2 large eggs
3 cups flour
1/2 Tabs. plus 1/2 tesp. baking powder
1/4 tesp. baking soda
1/2 tesp. nutmeg
scant 3/4 tesp. salt
1/2 cup plus 1/3 cup milk
1/8 cup buttermilk (you can also put 1/2 tesp. lemon in some milk and
let thicken if you don't have buttermilk

i stick butter melte
cinnamon sugar ( 1 Tabs. cinnamon mixed with 1 cup sugar)

Cream butter and sugar until light and fluffy. Add eggs one at a time until light and fluffy.
Sift flour, powder, soda, salt and nutmeg.

Mix mix with the buttermilk
Alternte flour mixture and milk into butter mixture until well blended but do not over blend.

place approx. 1/2 cup scoops in greased cupcake tins. (kind of to the rim)
bake
remove from oven when toothpick in center comes out dry.

When cool enough to handle brush one donut at a time all over with melted butter and then sprinkle generiously with the cinnamon sugar mixture all over the donut.

Put the coffee on and give me a call!!!!

[TeresaK]

When Cindy was sharing her Strawberry tales I told her I would post this recipe that a friend of mine gave me. Sorry it is a little delay. I keep cleaning and move things around but I found it again and I hope you all enjoy trying it. It is awesome. Hugs - Teresa

Freezer Strawberry Jam

2 cups crushed Strawberries (buy 1qt fully ripe strawberries.
4 c. Sugar, measured into separate bowl
¾ c. water
1 box SURE.JELL Fruit pectin

* RINSE clean 5 (1-cup) plastic containers and lids with boiling water. Dry thoroughly

* STEM and crush strawberries thoroughly, 1 cup at a time. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally

* MIX water and pectin in small saucepan. Bring to a boil on high heat, stirring constantly. Continue boiling and stirring 1 minute. Add to fruit mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few crystals may remain)

* FILL all containers immediately to within ½” of tops. Wipe off edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to a year. Thaw in refrigerator before using.

Kraft Kitchens Tips - Freezer Strawberry Jam

Variation – Certo Freezer Strawberry Jam
Omit water and boiling step. Mix 1 pouch Certo Fruit Pectin and 2 Tbsp. lemon juice in bowl. Stir into fruit mixture in large bowl. Continue as directed. Makes about 4 (1-cup) containers.

How to measure Sugar precisely
To get exact level cup measure of sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife.

[TeresaK]

Banana Nut Bread

½ c. Shortening (margarine or butter)
1 c. Sugar (cut back a little if the bananas are really juicy)
2 Eggs
3 or 4 Very Ripe Bananas (depends on size – I have sometimes used up to 5)
2 c. Flour
1 tsp. Soda
¾ c. Chopped Nuts (I like nuts so I have sometimes used 1 c chopped nuts)
Chocolate Chips (optional and amount at your discretion. I use about 2/3 c.)

Preheat oven to 350 degrees
Grease loaf pan(s) –
I use the Pampered Chef 4-slot mini loaf pan – just to give you an idea of the size.

Combine flour and soda
BRIEFLY mix softened shortening and sugar; add eggs and banana.
Add the flour and soda mixture (DO NOT OVERMIX)
Add in nuts and chocolate chips
If the mixture seems to separate then add 1 Tbsp of flour at a time.
Don’t use more than 3 Tbsp.

Divide evenly in pans (1/2 full) and Bake 40 minutes

ENJOY!!!

[auntjana]

Caramel Popcorn

1/2 cup - unpopped popcorn - you will need to pop this in an air popper- place popped corn in a large bowl

Pre-heat oven to 250 degrees

1 cube butter or margarine
1/4 cup Karo syrup - (the light one)
1 cup packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
1/4 teaspoon baking soda

In a heavy bottomed sauce pan melt the butter and add the brown sugar,salt and the Karo syrup - keep the heat medium - to medium low - stir until it comes to a boil and lower the heat to just keep it boiling - boil for 5 minutes - without stirring - then add the baking soda and the vanilla. It will foam up quite a bit -

Then pour over the popped corn and coat well - place popcorn on a greased cookie sheet - it might take two cookie sheets and spread out and place in the oven - stirring every 15 minutes until done. Bake in the oven for 45 minutes.

This will keep for a few days - if you can leave it alone that long !! I store mine in an air-tight container.

Some cooking tips - the caramel needs to stay a light golden brown - be careful not to scorch it
The pan needs to be deep so that it doesn't foam over the edges when you add the baking soda.
You can double or triple this recipe - the actual one from my DDIL is the triple version - I have made this several times and it is very addictive.

[morgans4]

Chicken Stroganoff w/ parsley noodles
It's wonderful! Make a double batch of the parsley butter and serve on English muffins!

Parsley Noodles
4 tablespoons (1/2 stick) butter, softened
1 teaspoon minced garlic
1/4 cup minced fresh parsley
1/2 teaspoon salt
2 tablespoons sour cream
12 ounces dry, wide egg noodles
Chicken
3 tablespoons olive oil
1 1/4 pounds boneless, skinless chicken breast (about 4 halves), cut in about 1-inch by 2-inch strips
3/4 teaspoon salt
1/4 teaspoon black pepper
1 cup thinly sliced red onion
1 1/2 cups sliced mushrooms
3/4 cup high-quality red wine
1 1/2 teaspoons Worcestershire
1 cup beef broth (from boullion cubes ok)
2 teaspoons cornstarch
3/4 cup sour cream
2 tablespoons thinly sliced green onion
.
Place a pot of water on the stove and bring to a simmer. Cover until ready to cook noodles.
To make the parsley butter: Combine in a food processor the butter, garlic, parsley, salt, and sour cream. Process until smooth, then set aside.
To cook the chicken: In a very large nonstick pan heat 2 tablespoons of the olive oil on medium-high heat until hot. Add the chicken and sprinkle with salt and pepper. Sauté for about 4 to 5 minutes until chicken is lightly browned on the outside and about three-quarters cooked. With a slotted spoon remove chicken from pan onto a plate and set aside, keeping pan on the heat.
Add the remaining 1 tablespoon of oil to the pan, then add the onion and mushrooms. Stirring often, cook for about 2 to 4 minutes, until onions are tender. Add the wine, turn the heat up to high, and cook until the wine is almost totally evaporated, about 4 to 6 minutes.
Meanwhile, mix together in a small bowl the Worcestershire, beef broth, and cornstarch until smooth. Add mixture to pan after wine has evaporated and bring to a boil. Sauce should thicken slightly.
Stir in sour cream, then add reserved chicken. Cook until heated through. Remove from heat.
To cook the noodles: Boil noodles per package directions until just cooked. Drain well and place back into cooking pot. Add parsley butter and stir until well coated.
Divide noodles among large individual pasta bowls and top with chicken and sauce. Garnish with a sprinkle of green onions.

[morgans4]

Cheesecake Factory's Carrot Cake Cheesecake (Cloned)

For Cheesecake:
16 ounces cream cheese, room temperature
3/4 cup sugar
2 1/2 teaspoons vanilla extract
1 tablespoon flour
3 eggs

For Carrot Cake:
3/4 cup vegetable oil
1 cup sugar
2 eggs
1 1/2 teaspoon vanilla extract
1 cup flour
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
8 1/2 ounces can crushed pineapple, packed in juice, drained well,
reserve juice
1 cup grated carrots
1/2 cup coconut
1/2 cup chopped walnuts

For Pineapple Cream Cheese Frosting:
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon reserved pineapple juice

Directions:
In large bowl of electric mixer, beat cream cheese, sugar and
vanilla until smooth. Beat in flour, eggs and vanilla extract until
smooth. Set aside. Meanwhile prepare Carrot Cake.

Carrot Cake:
In large bowl, combine oil, sugar, eggs and vanilla extract; mix
well. Stir in dry ingredients; mixing well. Stir in drained
pineapple, carrots, coconut and walnuts.

Spread 1 1/2 c. carrot cake batter over bottom of greased 9- or 9
1/2" springform pan. Drop cream cheese batter over carrot cake
batter by spoonfuls; top with large spoonfuls of remaining carrot
cake batter. Repeat with remaining cream cheese batter, spreading
evenly with a knife. Do not marble with a knife. Bake in preheated
350F oven for 50 to 65 minutes or until cake is set and cooked
through. Cool to room temperature, then refrigerate. When cake is
cold, prepare Pineapple Cream Cheese Frosting.

Pineapple Cream Cheese Frosting:
In a bowl of electric mixer, combine cream cheese, butter,
confectioners' sugar, vanilla extract and reserved pineapple juice.
Beat until smooth and of spreading consistency. Frost top of
cheesecake. Refrigerate 3 to 4 hours before serving.

Serves 12

[auntjana]

Jana's Tortilla Soup

Rough chop (leave in big chunks) and saute - in a large soup pot- with 2 tablespoons olive oil for about 5 minutes :
2 stalks celery
1 carrot
1 medium to large onion
Then add: (dump into large soup pot)
4 chicken breasts (can be frozen or fresh)(or use thighs too)
1 jalapeno chili pepper (fresh) (this makes is mild -
1& 1/2 chilies makes it med to hot)
1 can chicken broth - 49 oz
2 cans diced tomatoes (with juice) - 14 1/2 oz
1 can tomato sauce - 16 oz
1 bunch cilantro - stems and all
1 handful of broken corn chips

Cook until chicken is done -simmer - covered - usually about 40 or so minutes. Then remove chicken pieces and set them aside. Strain soup through a sieve or colander and place broth in pan. Discard all the veggies - as they have given up their flavor and are mushy -

In this broth cook:
1 med potato - peeled and diced
1 med zucchini - diced
1 can diced tomatoes

Dice up chicken and add to soup when the zucchini and potato are done.
Serve in individual bowls and garnish with:
Fried tortilla strips, shredded jack cheese and a slice of avocado and sour cream if you like.

Fried tortilla Strips - Slice very thin strips of a corn tortilla ( I use 6 or 7) and fried in oil until very crispy - drain on paper towels and salt to your taste.

Enjoy!

This is my original recipe - I loved the taste of the Tortilla soup from a restuarant here called El Torito - so I went home and copied it by trial and error - my family loves this version.

[grannyjean]

Has anyone heard of making jelly using sugar free jello? I have lots of plums and blackberries and would like to make jelly or jam without using sugar. I tried splender, but it was too tart. Thanks for any help.

[auntjana]

My daughter has tried using the sugar free jello and it doesn't set at all - she suggests that you try the Sure Jell Pectin that is in the pink box and follow the instructions exactly.