tag:blogger.com,1999:blog-83099881699630724052024-02-07T19:09:30.543-06:00RecipesRondaJohttp://www.blogger.com/profile/10789306194378326134noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-8309988169963072405.post-10518537820379286522017-07-08T03:26:00.000-05:002017-07-20T04:20:27.231-05:00Caramel Filled Chocolate CookiesThese are some of my favorite cookies, I am in the mood for some and couldn't believe that the recipe hadn't been posted yet, so here it is:<br />
<br />
Caramel Filled Chocolate Cookies
Ingredients:<br />
<br />
1 Cup butter, softened<br />
1 Cup white Sugar<br />
1 Cup brown sugar<br />
2 eggs<br />
2 teaspoons vanilla extract<br />
2 ¼ cups all-purpose flour (May need more, the dough will be sticky and adding more flour
helps reduce that sticky-ness and doesn’t seem to “ruin” the cookies)<br />
1 teaspoon baking soda<br />
¾ cup unsweetened cocoa powder<br />
48 chocolate-covered caramel candies (aka rolos, this is one bag)<br />
<br />
Beat butter until creamy, gradually beat in sugars, add eggs and vanilla. Combine flour, soda, and cocoa. Slowly add flour mixture to butter mixture. Cover and chill at least 2 hours (this does not necessarily need to be done, does help some though.)
Preheat oven to 375º
Make a ball of dough, I use a small ice cream/cookie scoop, and insert an unwrapped rolo into it, I have found a bit of oil on your hands helps this is sticky dough, and roll it around between your palms to cover the candy, and then place on a baking sheet (parchment paper has become a friend to me for making cookies) and bake in the oven for 8 minutes, let cool 3 to 4 more minutes before removing to wire racks.Rickhttp://www.blogger.com/profile/04138210937023013270noreply@blogger.com1tag:blogger.com,1999:blog-8309988169963072405.post-78929404615393727952012-11-27T21:12:00.002-06:002012-11-27T21:12:52.765-06:00Layla Made Crepes.<br />
For dinner Last night, we had some Crepes, and Layla helped. It has been awhile since I had made them and looked up a recipe and used <a href="http://allrecipes.com/recipe/regular-crepes/" target="_blank">this one from Allrecipes.com</a> I will type it out also, just cause I can:<br />
1 1/2 cups Flour<br />
1 Tbs sugar<br />
1/2 tsp baking powder<br />
1/2 tsp salt<br />
sift/mix these well, then add the liquids<br />
2 cups milk<br />
2 Tbs melted butter,(I used vegetable oil)<br />
2 eggs<br />
1/2 tsp vanilla<br />
Now mix it all till a nice smooth runny batter.<br />
You will need a heated skillet, or a crepe pan, I don't have one so I use a cast iron, also in the past have used a square electric skillet and that has worked well easy to maneuver. take about a 1/4 cup amount of batter and put in the skillet and with a nice circular twisty wrist action motion let the batter coat the skillet. Then let it cook for a little bit, this part take some practice, depending on the heat it may go faster but when the edges look dry, this will make sense if you try it, I like to peek and check to see how brown it is and flip when it is the desired color, now cook the other side to how you like it.<br />
You can fill this with whatever you want.<br />
And Layla helped and so this is what you really want to see:<br />
<iframe allowfullscreen="allowfullscreen" frameborder="0" height="315" src="http://www.youtube.com/embed/EHb3bjHYwNk?rel=0" width="420"></iframe><br />
Rickhttp://www.blogger.com/profile/04138210937023013270noreply@blogger.com0tag:blogger.com,1999:blog-8309988169963072405.post-77596164136949522412012-11-06T13:06:00.004-06:002012-11-06T13:06:40.566-06:00Oh, look what I made, Egg in the nest Extremely good.Okay, I am super lazy and here is a link. <a href="http://ginnyandrick.blogspot.com/2012/11/eggstreme-egg-n-nest.html">Egg in the nest recipe.</a>Rickhttp://www.blogger.com/profile/04138210937023013270noreply@blogger.com0tag:blogger.com,1999:blog-8309988169963072405.post-37794038652118956252012-10-11T11:23:00.000-05:002012-10-11T11:33:58.169-05:00Spooky Dirt.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_MuAdZhH7HlNWvB_nseqfr5HfLAsmwZ9Ip0JFURK7TEwKO9S65UtUWNyGZbyfBxw05bmFtWzgVdE6lnJ9FbtGCv0AbswDXviRfP6zMeTkKpmkNSatn5ibde4fkkESMmb841Y8zKDXEOs/s1600/IMG_4865.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_MuAdZhH7HlNWvB_nseqfr5HfLAsmwZ9Ip0JFURK7TEwKO9S65UtUWNyGZbyfBxw05bmFtWzgVdE6lnJ9FbtGCv0AbswDXviRfP6zMeTkKpmkNSatn5ibde4fkkESMmb841Y8zKDXEOs/s320/IMG_4865.JPG" width="320" /></a>This is a perfect Halloween recipe for a group party thingy. (Modified from a Dirt Dessert Recipe aka How I done it.)<br />
<br />
So to start get your ingredients ready:<br />
<br />
2 packages of cream cheese, 8 oz each(softened)<br />
1 cup powdered confectioners sugar<br />
3 boxes pudding, vanilla or chocolate (I use chocolate)<br />
4 cups Milk<br />
16 oz or so Whipped topping (thawed, the amount is variable, it used to come in 12oz, now 8oz, I used two.)<br />
Chocolate sandwich cookies (you know, Oreo cookies, real or fake doesn't really matter) I buy more than one package just in case.<br />
Vienna Finger Cookies or something similar<br />
Black Frosting<br />
Little zombie candies(optional)<br />
<br />
The first thing I did was to cream up the cream cheese in the stand mixer, then I measured the powdered sugar and added it. I let that go until it is nice and smoothe, stopping to scrape the paddle and bowl as needed. Next in a separate bowl mix the 3 boxes of pudding with the 4 cups of milk,(this is thicker than the directions of 2 cups of milk per box) and then add it to the cream cheese sugar mixture and let it get well blended.<br />
Next we need to crumble up the chocolate cookies, I did this in the food processor and it works nice for that. In the container you will serve this in, I used for this a 97 cent foil pan from Walmart you could do it as a trifle or in just about any thing, put a layer of cookie crumbs down.<br />
Now is the time to add the whipped topping to the pudding mixture fold it in till completely, perfectly mixed. Then decide how many layers you want, to be easy you can just add half of the pudding mixture to the dish, then a layer of half of the remaining crumbs, then remaining pudding, then top with crumbs. But I do nothing simple and this makes plenty of creamy goodness that I had 3 or 4 layers, and comes in the reason I have extra cookies on hand because it is hard to divide in thirds or fourths or whatever it was and I always short the top layer of cookie crumbs, so I went back to the processor and threw in more cookies to fill in where the pudding was showing.<br />
Now is the Halloweenery part, I wanted to make this take on a cemetery look if you couldn't tell, and so I found vienna finger cookies that I think look a little like headstones and divided them and scraped out the filling with a knife (not licking them Like I think my wife thought I did) and using a toothpick and some black decorating frosting we had on hand I wrote, R I P, you could probably get more creative with this like writing R U Dead or something, but I couldn't think of anything like that at the time, and had a hard enough time writing with a toothpick that , R I P, was plenty for me.<br />
Now you can place the "tombstones" in any pattern you want, but I had also some zombie patch kid candies I wanted to appear to be leaving the ground and walking to the front for some reason so I left an isle. And if you place the cookies in a differing heights and angles it will look more like an old spooky Cemetery.<br />
You don't necessarily have to decorate this like this, I usually do not, but I made it for a party in October, and couldn't help my self.<br />
*note this is being posted by me both here and at my personal family blogRickhttp://www.blogger.com/profile/04138210937023013270noreply@blogger.com0tag:blogger.com,1999:blog-8309988169963072405.post-12364202362609394892012-04-26T19:05:00.001-05:002012-04-26T19:05:33.373-05:00Chicken Lip Empanadas!Well I just posted a recipe at our family blog, and then thought, I should have put it here so here is the link.<br />
<a href="http://ginnyandrick.blogspot.com/2012/04/chicken-lip-empanadas.html">http://ginnyandrick.blogspot.com/2012/04/chicken-lip-empanadas.html</a>Rickhttp://www.blogger.com/profile/04138210937023013270noreply@blogger.com0tag:blogger.com,1999:blog-8309988169963072405.post-52365495766459515252011-09-29T11:12:00.002-05:002011-09-29T11:33:32.935-05:00Deliciousness in a mug!For starters, I found this on the internet, unfortunately I have no memory of where. I wrote it on paper by hand and then tried it later. It is yummmmmmy.<br /><br /><b>Nutella Mug Cake</b><br /><br />1/4 cup self-rising flour *<br />1/4 cup sugar (regular white granulated sugar)<br />1 egg<br />3 TBSP cocoa powder<br />3 TBSP Nutella<br />3 TBSP milk<br />3 TBSP oil<br /><br />Mix all ingredients well in a mug (extra tall mug works best **)<br /><br />Microwave for 1 1/2 to 3 minutes - in our microwave it works best at 2 minutes, start with 1 1/2 minutes and check it if it is still not done, add 30 seconds at a time until done.<br /><br />If you want you can add whipped cream on top. We tried it with and with out, personally I like without better.<br /><br /><br />* To make self-rising flour: for each 1 cup of all-purpose flour add 1/2 TBSP baking powder and 1/2 tsp salt - mix well, keep in a container to use as needed.<br /><br />** If you only have regular-sized mugs, just place a plate under the mug so you can still eat the parts that overflow. It will look like a volcano of Nutella cake!<br /><br /><br /><span style="font-weight:bold;" >Enjoy!!!</span>MarciaAnnehttp://www.blogger.com/profile/06523529420432360725noreply@blogger.com2tag:blogger.com,1999:blog-8309988169963072405.post-73311919461180373722010-03-02T16:55:00.005-06:002010-03-08T12:15:21.576-06:00Yummy Chocolate Chip CookiesFrom the kitchen of Abby Schlag<br /><br />1 1/2 cup butter (softened)<br />1 1/4 cup sugar<br />1 1/4 cup brown sugar<br />1 Tbsp vanilla<br />2 eggs<br />6 cup flour {recipe actually originally has 4 cups, but Abby told mee-Marcia-to add more, and after trial and error, I came to 6 cups.}<br />2 tsp baking soda<br />1/2 tsp salt<br />4 cup (2 bags) chocolate chips<br /><br />Cream: butter, sugars, vanilla, and eggs.<br /><br />Add flour, soda, and salt (it will be very dry and crumbly like)<br />Add chocolate chips (Marcia does this by hand [I suggest maybe a robot]){Marcia likes to use one bag semi-sweet and one bag milk-chocolate}<br /><br />Marcia flattens out dough by hand on parchment paper and then cuts it into equal sized portions. Bake as many ad you want and freeze the rest, so you can bake as many as you want later.<br /><br />350* for 11-13 minutes {Marcia discovered that it really turns out to her liking best when sticking to only 12 minutes, allow 10 minutes to sit on the cookie sheet before moving unless you intend to eat right out of the oven, but after 10 minutes, they are still warm}<br /><br />Makes about 6 dozen<br /><br /><br />- Posted using BlogPress from my iPhone[iPod actually, and I only added the stuff in brackets and am posting this because nobody else would and I just recieved it in the mail today finnally and I make no claim to it and do not know who Abby is and if you are Abby thanks for the recipe.Rickhttp://www.blogger.com/profile/04138210937023013270noreply@blogger.com0tag:blogger.com,1999:blog-8309988169963072405.post-7814997112066230902009-10-07T15:14:00.002-05:002009-10-07T15:19:32.872-05:00Funnel Cake1 egg<br />1 cup milk<br />2 TBSP sugar<br /><br />1 & 1/4 cup flour<br />1/4 tsp salt<br />1 tsp baking powder<br /><br />Beat egg, milk, and sugar. In another bowl, mix all other ingredients; slowly add to the egg mixture, beating until smooth.<br /><br />Using a funnel, drop (pour) into hot oil working from center outwards. Remove from the oil when golden brown and crispy.<br /><br />Sprinkle with powdered sugar and serve.<br /><br /><br /><br />I am not quite sure where we found this, but we tried it and liked it.MarciaAnnehttp://www.blogger.com/profile/06523529420432360725noreply@blogger.com1tag:blogger.com,1999:blog-8309988169963072405.post-67445770371097244122009-08-30T17:34:00.003-05:002009-08-30T17:52:21.499-05:00Three Meet Stromboli!<p>Well, I have made this several times and have had rave? reviews, and also requests for the restipe.</p><p>So here goes:</p><p>This starts with a bread doh! The recipe comes from "<a href="http://www.tasteofhome.com">Taste of Home</a>" and says to use frozen bread dough, I did that once and it was good, but I find that if I use the <a href="http://recipes-for-family.blogspot.com/2007/10/no-knead-yeast-rolls.html">No-need dough</a> that I use in pizza bread or cinnimin roles it works just as well and is much faster, so I will reproduced it here. </p><p>1 Tbs. dry yeast- this is a packet of yeast<br />1-1/2 cups warm water<br />2 Tbs. sugar<br />1 tsp. salt<br />1/4 cup melted buter, margarine, shortening- I usually use margerine<br />1 egg, slightly beaten<br />3-1/2 to 4-1/2 cups flour-(whatever it takes to get it easy to handle.)<br /><br />Dissolve yeast in warm water. Add the other ingredients in order given, mixing well after each addition. Add enough flour to make a soft dough that can be shaped with your hands. </p><p>You then roll this out jelly-roll style? a 12 by 15 rectangle or whatever shape you get, mine usually ends up looking like the state of Oklahoma or something.</p><p>Then you place your meat on it, the recipe I use makes 4 loafs but I still use about the same amount of stuff four 2 loaves. The "toppings" list is as followes:</p><p>1/2 lb. sliced deli Salami</p><p>1/2 lb. sliced deli Ham</p><p>1/2 lb. sliced pepperoni</p><p>1/2 lb. sliced Provolone Cheese</p><p>2 cups. 8 oz. shred. Mutzerella Cheese</p><p>1/2 cup parmasian or Romano Cheese</p><p>1 Tbs. garlic Powerder</p><p>1 Tbs. dried oregano</p><p>1 tsp. dried parsley flakes</p><p>1 tsp. pepper</p><p>then it says an egg yolk beatten to brush on for a shinny coat, I did this the first time, I don't think that it needs it. I don't like making the mess.</p><p>First you layer the meats I do strips along length wise in kinda a 3-row pattern then put the provalone on then what I do is mix the Parmasean cheese with the seasonings and sprinkle about.</p><p>Then you would roll it up, pinch the edges to seal, Place upon a cooking surface/pan/sheet seem side down</p><p>Bake at 375 desgrees FAranheit for 25 to 30 Minutes.</p><p>Enjoy<br /><br /></p>Rickhttp://www.blogger.com/profile/04138210937023013270noreply@blogger.com0tag:blogger.com,1999:blog-8309988169963072405.post-43312715763040684182009-06-04T11:55:00.008-05:002009-06-18T08:51:28.277-05:00Rice and beans Jacob styleWe (Jacob) make this in the rice cooker.<br /><br />-First cook rice <br /><br />2 1/4 cups dry rice and the needed water. There is a line in our cooker that we fill it up to.<br /><br />When rice is finished cooking<br />-add one can tomato sauce -8 ounces<br />-add one can Mexican Chili Beans (bigger than 8 ounces, but can't remember the exact size we use, because we are out of that can, but I think it is about 15 ounces)<br />-add spices to taste, Jacob normally uses Ancho chili powder, (regular) chili powder, onion powder, garlic powder (or crushed garlic or both) and sometimes paprika.<br /><br />Mix well, or you will have parts that are plain rice.<br /><br />We like this for a dinner option. It makes 7 cups cooked and is 339 calories per cup.<br /><br />We like to put a dollop of sour cream on top of it on our plates. Jacob likes to add a splash of Tabasco on his, Gavyn might like that.<br /><br />We took this to the Lern Prickett Family Reunion, it was in the big orange bowl.<br /><br />Left overs can be kept in the fridge for about 3 days and then ought to be eaten or disposed of at 3 days. Jacob did some reading about rice, and I guess it really is not safe to eat rice (any kind) that has been cooked after more that length of time.MarciaAnnehttp://www.blogger.com/profile/06523529420432360725noreply@blogger.com2tag:blogger.com,1999:blog-8309988169963072405.post-19847941412450599322009-04-17T09:52:00.002-05:002009-04-17T09:54:17.009-05:00Got any ideasWe are kind of stuck in a rut about meal planning. It's hard because The Boy has decided to be extremely picky. Do y'all have any ideas on good foods that my family might eat?RondaJohttp://www.blogger.com/profile/10789306194378326134noreply@blogger.com1tag:blogger.com,1999:blog-8309988169963072405.post-68672634349219916272009-01-30T15:45:00.003-06:002009-01-30T16:47:48.370-06:00Raised Donuts (Irene's Recipe)<p>2 pakets yearst about 2 scant tablespoons, add to 1/2 cup warm water and dissolve(set aside), 1 cup scalded milk, 1/4 cup shortening, 2 tsp. salt, 3/4 cup sugar, cool to look(luke) warm and add 2 cups flour beat, and add the dissolved yeast and 2 beeted eggs. mix well and add flour to make soft dough, about 3 cups. Let rise on-board, cover with flour, about 10 mins. </p><p>Knead, let rise till double.</p><p>Roll out and cut dough, then let rise.</p><p>Fry in 360 desgrees oil or shortening, Makes 30.</p>Rickhttp://www.blogger.com/profile/04138210937023013270noreply@blogger.com0tag:blogger.com,1999:blog-8309988169963072405.post-57387050239509836732008-12-01T18:36:00.003-06:002008-12-01T18:47:06.107-06:00Pictures of Cheeseburger SoupWhen I made <a href="http://recipes-for-family.blogspot.com/2007/10/cheeseburger-soup.html">cheeseburger soup</a> the other day I decided that we need pictures on here. So I took pictures of the soup as I made it. It looks so delicious and it smells even better. If you haven't made this soup you definitely should.<br /><br />Cooking the veggies:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlilQkAqRamA3HHh8mJ6twIn4_fwxoxrqeOx5awwtQpcNFyNlDMa8sSIfVcjAZUvglrz22vkGsEBuIf8dWCi9AQdq6uEg2oBnVC9nROsMFP4Cn3IPeYO2fmu-QJz4TD3PfAaJLdPB3XZU/s1600-h/IMG_0570.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlilQkAqRamA3HHh8mJ6twIn4_fwxoxrqeOx5awwtQpcNFyNlDMa8sSIfVcjAZUvglrz22vkGsEBuIf8dWCi9AQdq6uEg2oBnVC9nROsMFP4Cn3IPeYO2fmu-QJz4TD3PfAaJLdPB3XZU/s320/IMG_0570.JPG" alt="" id="BLOGGER_PHOTO_ID_5274986380251660066" border="0" /></a><br />Potatoes, beef and broth added:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA5KQjBydCJu59bmqXaIQOUofcsVKvrpzPFaqWmPfcq8b0UzSHmuVRJok2CuVl7jZbh0AxYhxjA6SH3H_SAYJnO0gq3gPofshIlFTLLxBGx5l-zDtd9AuUdrhEkHv-Ku28yw3phPOZ3zg/s1600-h/IMG_0580.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA5KQjBydCJu59bmqXaIQOUofcsVKvrpzPFaqWmPfcq8b0UzSHmuVRJok2CuVl7jZbh0AxYhxjA6SH3H_SAYJnO0gq3gPofshIlFTLLxBGx5l-zDtd9AuUdrhEkHv-Ku28yw3phPOZ3zg/s320/IMG_0580.JPG" alt="" id="BLOGGER_PHOTO_ID_5274986384839042930" border="0" /></a>Flour added:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyeKwJvrlUhQv5tSWcGK2H6ViFZCsOGHIXY5CLbSa_Qqm0rti2KoLvRyUHXcmQmlE4NWFkYK1P0Gi17w0Hc0BYH3Rf3-4Kj2rkzD3oI8_9gKPc0t32PmDNvgruve8iwPU5KCmTHXNC0Xo/s1600-h/IMG_0590.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyeKwJvrlUhQv5tSWcGK2H6ViFZCsOGHIXY5CLbSa_Qqm0rti2KoLvRyUHXcmQmlE4NWFkYK1P0Gi17w0Hc0BYH3Rf3-4Kj2rkzD3oI8_9gKPc0t32PmDNvgruve8iwPU5KCmTHXNC0Xo/s320/IMG_0590.JPG" alt="" id="BLOGGER_PHOTO_ID_5274986390362602162" border="0" /></a>Waiting for cheese to melt:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggMONjVUrdk-ecL2JacQZzEQ3a0BPtYR22sWtHEgKwhxdHkMTZ14QXVDOW7yRLg0uFsWjV_1PTw6V5KaQJjGWn-e8Sm4SN3StV8bNt1bhJO0GAfPmZB1mtLIHK2YbXOg3qeD6hOelbU3U/s1600-h/IMG_0591.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggMONjVUrdk-ecL2JacQZzEQ3a0BPtYR22sWtHEgKwhxdHkMTZ14QXVDOW7yRLg0uFsWjV_1PTw6V5KaQJjGWn-e8Sm4SN3StV8bNt1bhJO0GAfPmZB1mtLIHK2YbXOg3qeD6hOelbU3U/s320/IMG_0591.JPG" alt="" id="BLOGGER_PHOTO_ID_5274986403754612354" border="0" /></a>Final result:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZU-WEwkG9-thdES90KwNR1JbKS9WA8YlZkQnARStU7heTFu0M69Twp0zQTBoDdT14fbFS_vaqDS93As9qxaS_YMOZEKP6Ytg7B681bdSx_BYKrudr4eNGvFGiQ7dSW-Bn4oMscwfyBOg/s1600-h/IMG_0599.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZU-WEwkG9-thdES90KwNR1JbKS9WA8YlZkQnARStU7heTFu0M69Twp0zQTBoDdT14fbFS_vaqDS93As9qxaS_YMOZEKP6Ytg7B681bdSx_BYKrudr4eNGvFGiQ7dSW-Bn4oMscwfyBOg/s320/IMG_0599.JPG" alt="" id="BLOGGER_PHOTO_ID_5274986408063813490" border="0" /></a>RondaJohttp://www.blogger.com/profile/10789306194378326134noreply@blogger.com0tag:blogger.com,1999:blog-8309988169963072405.post-48990382517827137972008-08-24T23:01:00.002-05:002008-08-24T23:04:41.797-05:00Pat's Dill RollsA good friend of mine who passed away a few years ago, had this recipe and they are very tasty. Now my mother-in-law makes them for many occasions. Here it is:<br /><br /> <p class="MsoNormal">Makes 75-100 rolls (depending on the size you cut them out there are a lot more, or less :) )<br /></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">¾ cup hot water</p> <p class="MsoNormal">6 Tbsp butter or margarine</p> <p class="MsoNormal">3c. (24oz.) small curd low fat cottage cheese</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Melt butter in hot water in microwave. Mix water with cottage cheese in food processor or blender. Blend until smooth. Warm mixture in microwave to warm bath water temperature. Pour into large mixing bowl add: </p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">3 Tbsp dry yeast</p> <p class="MsoNormal">2 Tbsp dill weed</p> <p class="MsoNormal">3 eggs (room temperature)</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Mix well, add:</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><span style=""> </span>3 c. flour</p> <p class="MsoNormal">¾ tsp baking soda</p> <p class="MsoNormal">3 Tbsp sugar</p> <p class="MsoNormal">1 Tbsp salt</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Blend well; add enough flour (1-3c) to make a moderately stiff dough. Knead until smooth. Let rise in warm draft free place until double, about an hour.</p> <p class="MsoNormal">Punch down dough. Roll out on a lightly floured surface to about ½ inch thickness. Cut with small biscuit cutter, place on lightly oil sprayed baking sheet. The rolls can be close together but not quite touching.<span style=""> </span>Let rise until double about 20 minutes. Bake at 375 for 12-15 minutes or just until the edges turn golden. Do not over bake.</p> <p class="MsoNormal">Remove from oven and brush tops with butter.</p>MarciaAnnehttp://www.blogger.com/profile/06523529420432360725noreply@blogger.com1tag:blogger.com,1999:blog-8309988169963072405.post-19874049178062775662008-07-16T17:08:00.002-05:002008-07-16T17:15:18.061-05:00Southern Chicken Roll-Ups6 boneless, skinless chicken breast halves (1 1/2 lb.)<br />6 slices Swiss cheese (I use pepper jack because I think Swiss is NASTY!)<br />3 tbsp all-purpose flour<br />1/2 tsp pepper<br />2 tbsp butter or margarine<br />3/4 c chicken broth<br />1/2 tsp dried oregano<br /><br />Flatten chicken to 1/4-inch thickness. Place a cheese slice on each. Roll up jellyroll-style. In a shallow bowl, combine flour and pepper. Add chicken and roll to coat. In a skillet over medium heat, cook chicken in butter until browned, about 10 minutes, turning frequently. Add broth and oregano. Bring to a boil. Reduce heat. Simmer for 12 to 14 minutes, or until chicken juices run clear.RondaJohttp://www.blogger.com/profile/10789306194378326134noreply@blogger.com0tag:blogger.com,1999:blog-8309988169963072405.post-28275339623591823012008-04-25T21:53:00.003-05:002008-04-25T22:08:14.975-05:00Super Easy Chicken ManicottiWell this is one from a Betty Crocker(she is so hot) cookbook, for spending 30 minutes or less in the kitchen, we have found several good recipes in it so far and we had this one with Dad, Diane, and Mallory plus Gavyn was here with us(Me, Ginny, and Skyler) for the night.<br /> It calls for <span style="font-weight:bold;">14 mannicottie shells</span> the package came with sixteen and so that is what we used, <span style="font-weight:bold;">one and a half pounds of chicken tenders</span> the bag was a pound and ten ounces and just used what we used, <span style="font-weight:bold;">a thirty ounce jar of spasketty sause</span> the jar we used was 26 ounces, I noticed after and I would probably like to use a little more but everyone else said it was fine you you choose, <span style="font-weight:bold;">um... two cups of mootzerella cheese<br /></span> <span style="font-weight:bold;"> and some olives I think</span> I don't have the recipe in front of me and am doing this from memory, it is super easy and probably could be easier than we did it even<br />Now with all of the ingredients gathered, you spread about a third of the sause on the bottom of a 9 by 13 pan or whatever, it says ungreased, (oh, yeah, some <span style="font-weight:bold;">garlic salt</span>) sprinkle garlic salt on the tenders and stuff them into the manicottie, both ends if needed, I did it when they were frozen and did one and a half per pasta shell, I am thinking maybe next time to thaw out the chicken and see how that works, I only broke a couple this time and seeing how sometimes you have several broken just opening the package I did good, now with all of these stuffed place them in the pan on the sauce, cover with the remainging sauce add olives and coat with the cheese, place in the fridgereater covered with foil over night, allow to chill for no more than <span style="font-weight:bold;">24 hours</span>, about an hour before you want to eat preheat the oven to <span style="font-weight:bold;">350 degreeze</span>, and bake it <span style="font-weight:bold;">for about an hour</span> covered.<br />Bone apple tightRickhttp://www.blogger.com/profile/04138210937023013270noreply@blogger.com0tag:blogger.com,1999:blog-8309988169963072405.post-78110595598818921042008-04-22T15:32:00.002-05:002008-04-22T15:44:37.670-05:00Carrot Pineapple Muffins<div class="item articles">1 cup sugar (I use 1/2 brown sugar and 1/2 white sugar)<br />2/3 cup vegetable oil or canola oil (I use unsweetened applesauce instead)<br />2 eggs<br />1 teaspoon vanilla<br />1 1/2 cups all-purpose flour<br />2 teaspoons baking powder<br />1 teaspoon baking soda<br />1 teaspoon cinnamon (although I'm not a huge cinnamon fan I think it could use a little more cinnamon)<br />1/4 teaspoon salt<br />1 cup grated carrot<br />1 cup drained crushed pineapple<br /><br />Stir together sugar and oil. Then stir in the eggs until well combined. Add the vanilla. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Stir into sugar mixture just until combined. Add carrots and pineapple just until combined.<br />Spoon into greased muffin tin, filling to top. Bake in a preheated 375 degree (F) oven for 20 minutes or until done.<br />Cool in pan for 5-10 minutes, then remove to a rack to finish cooling.<br /><br />Even Matt and Gavyn ate these and seemed to enjoy them. I have found a way to feed my boys vegetables!! I think that raisins would be pretty good in these also.<br /><span style="font-style: italic;"><span style="font-weight: bold;"><br /></span></span></div>RondaJohttp://www.blogger.com/profile/10789306194378326134noreply@blogger.com0tag:blogger.com,1999:blog-8309988169963072405.post-68489805226661865912008-02-11T20:36:00.000-06:002008-02-11T20:51:42.859-06:00Turkey-Cranberry Ravioli with Buttercream gravyThis is our modification of a Giada De Laurentiis original. It's Marcia's second favorite dish (after my homemade fettucini alfredo, of course!)<br /><br /><span style="font-weight: bold;">Ravioli</span><br />1/4 Pound ground turkey, preferably dark meat<br />2 TBS chopped fresh cranberries (or some pulverized whole berry cranberry sauce will work if you can't get fresh berries)<br />2 TBS grated romano cheese (you can also use an "italian blend" that's cheap at stores)<br />1 TBS bread crumbs<br />1 TBS chopped fresh parsley<br />1 egg<br />Salt<br />Black pepper<br />20 store-bought wonton wrappers<br /><br /><span style="font-weight: bold;">Gravy</span><br />3 TBS butter<br />2 cloves garlic, finely chopped<br />1 TBS all-purpose flour<br />1/2 cup chicken broth<br />2 TBS heavy cream (usually sold as "heavy whipping cream")<br />1 TBS chopped fresh parsley leaves<br />1/4 TSP Salt<br />1/4 TSP Black pepper<br /><br /><br /><span style="font-weight: bold;">To make ravioli:</span><br />In a medium-sized bowl, stir together the turkey, cranberries, cheese, bread crumbs<br />, parsely, and egg. Add a couple pinches of salt and pepper, to taste.<br /><br />Place 10 wonton wrappers on a work surface. Brush lightly with water using a pastry brush. Place 1 tablespoon of turkey mixture on each of the wonton wrappers. Top with another wonton wrapper. Push out any air bubbles and press around the edges tightly to seal.<br /><br /><span style="font-weight: bold;">To make the gravy:</span><br />In a heavy skillet, heat butter over medium heat. Lightly sautee the garlic. Add flour and stir until cooked, about 1 minute. Now you have garlic roux. Slowly add the chicken broth to the roux, stirring quickly to avoid lumps. Ass the cream, parsley, and salt and pepper and cook (DO NOT BOIL) for 2 minutes, stirring often.<br /><br />In the meantime, bring a large pot of salted water to a boil over high heat. Add the ravioli and cook until tender, but firm, and the turkey is cooked - about 3 minutes. Drain the ravioli, and serve immediately with the gravy. Delicious!<br /><br /><br /><span style="font-weight: bold;">Tips:<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span></span></span>Make sure the cranberries are very finely diced.<br />Start the ravioli boiling while the garlic is sauteeing.<br />Have everything for the gravy measured out and ready before you start making it, and it will all be done at the right time.<br /><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"></span></span></span></span>Jacobhttp://www.blogger.com/profile/11490161435529815766noreply@blogger.com2tag:blogger.com,1999:blog-8309988169963072405.post-27840932595539247462008-01-22T10:34:00.001-06:002008-01-22T10:35:59.528-06:00Perfect Pancakes1 1/3 C flour<br />2 T sugar<br />3 tsp baking powder<br />3 T oil<br />1 egg<br />3/4 tsp salt<br />1 1/4 C milk<br /><br />Combine all the ingredients in a large mixing bowl and mix well. Lightly grease a skillet for the first pancakes only. Cook them until they are puffy and bubbly, turning to brown the other side. Serve hot.RondaJohttp://www.blogger.com/profile/10789306194378326134noreply@blogger.com0tag:blogger.com,1999:blog-8309988169963072405.post-6807779046190678572008-01-22T10:31:00.000-06:002008-01-22T10:34:23.556-06:00Banana Quick Bread*This is for you, Marcia. I told you a few months ago that I had an easy and good recipe for banana bread. It has never failed me-but I forgot to get it to you. So, here it is.<br /><br />1 C sugar<br />1/2 C margarine<br />2 eggs<br />Nuts (optional)<br />2 C flour<br />1 tsp soda<br />3 large bananas (mashed)<br /><br />Cream sugar and margarine; add eggs, then bananas, flour, and soda; add nuts. Bake at 350* for 1 hour in loaf pan greased on bottom only.RondaJohttp://www.blogger.com/profile/10789306194378326134noreply@blogger.com0tag:blogger.com,1999:blog-8309988169963072405.post-74360693888423491392008-01-17T15:03:00.001-06:002010-01-03T16:57:04.039-06:00Buffalo Style Chicken Pizza<a href="http://allrecipes.com/Recipe/Buffalo-Style-Chicken-Pizza/Detail.aspx">http://allrecipes.com/Recipe/Buffalo-Style-Chicken-Pizza/Detail.aspx</a><br /><br />We had this pizza for lunch. It was pretty good. However neither Matt nor I likes blue cheese so I used ranch dressing instead. For the crust I used the recipe that Rick posted: <a href="http://recipes-for-family.blogspot.com/2007/10/pizza-from-scratch.html">Pizza from scratch</a>. That too is very delicious. It was a very simple and filling meal that I had to share.RondaJohttp://www.blogger.com/profile/10789306194378326134noreply@blogger.com0tag:blogger.com,1999:blog-8309988169963072405.post-57737934297008730272007-12-06T20:07:00.000-06:002007-12-06T20:13:20.618-06:00Beef Taco SkilletMatt found this recipe in a magazine yesterday. It was part of an ad for Campbell's soups.<br /><br />1 lb ground beef<br />1 can (10 3/4 oz) Campbell's Tomato Soup<br />1/2 cup salsa<br />1/2 cup water<br />6 flour tortillas (6 "), cut into 1" pieces<br />1/2 cup shredded Cheddar cheese<br /><br /> Cook beef in 10 " skillet until well browned, stirring to break up meat. Pour off fat.<br /><br /> Stir in soup, salsa, water, tortillas. Heat to a boil. Reduce heat to low and cook for 5 min. Stir. Top with cheese. Makes 4 servings.<br /><br />-We haven't had it yet but hopefully will try it tomorrow. It just looked really good. :-)RondaJohttp://www.blogger.com/profile/10789306194378326134noreply@blogger.com3tag:blogger.com,1999:blog-8309988169963072405.post-83558270446349781582007-11-22T15:51:00.000-06:002007-11-22T15:55:01.515-06:00Pumpkin Dip4 c confectioners' sugar<br />2 (8 oz) pkgs. cream cheese, softened<br />1 (30 oz) can pumpkin pie filling mix<br />2 tsp ground cinnamon<br />1 tsp ground ginger<br />1 (16 oz) carton Cool Whip<br /><br /> In a large bowl, combine sugar, cream cheese and Cool Whip until well blended. Beat in remaining ingredients. If consistency is too thin, add more powdered sugar to thicken. Store in an airtight container in the refrigerator. Serve with ginger snaps or as a dip with fresh fruit. For a nicedecorative Fall centerpiece, hollow out a small pumpkin and serve dip in it.RondaJohttp://www.blogger.com/profile/10789306194378326134noreply@blogger.com0tag:blogger.com,1999:blog-8309988169963072405.post-58401263814453211322007-11-12T12:11:00.000-06:002007-11-12T12:16:08.102-06:00Apple BreadI got this recipe off of <a href="http://www.allrecipes.com/">http://www.allrecipes.com</a>. I made it at Thanksgiving last year and it was pretty good.<br /><br /><div align="left"><strong>Apple Bread</strong></div><div align="left"> </div><div align="left">3 cups all-purpose flour</div><div align="left">2 teaspoons cinnamon</div><div align="left">1 teaspoon baking soda</div><div align="left">1/2 teaspoon baking powder</div><div align="left">1/2 teaspoon salt</div><div align="left">1/2 cup vegetable oil (I replace most of this with applesauce)</div><div align="left">2 cups sugar (I do half brown sugar and half white sugar)</div><div align="left">2 eggs, beaten</div><div align="left">1/2 teaspoon vanilla</div><div align="left">2 cups apples-peeled, cored, and coarsely chopped</div><div align="left">1 cup broken walnuts</div><div align="left"> </div><div align="left">In bowl, combine flour, cinnamon, baking soda, baking powder and salt; set aside. In large mixing bowl, place oil, sugar, eggs, vanilla and apples. Stir into flour mixture. Add walnuts and mix. Divided mixture between two greased 8-in. x 4-in. bread pans. Bake at 350 degrees F for 40-45 minutes or until bread test done. Cool for 10 minutes on wire rack before removing from pan.</div>RondaJohttp://www.blogger.com/profile/10789306194378326134noreply@blogger.com0tag:blogger.com,1999:blog-8309988169963072405.post-17148537458860744502007-10-20T11:37:00.000-05:002007-10-20T11:43:34.735-05:00Pizza Bread1 Tbs. dry yeast<br />1-1/2 cups warm water<br />2 Tbs. sugar<br />1 tsp. salt<br />1/4 cup melted buter, margarine, shortening<br />1 egg, slightly beaten<br />3-1/2 to 4-1/2 cups flour<br />toppings/filling:<br />these can vary, i use a cup or two of cheese and however much meat that you want. It's all good.<br /><br />Dissolve yeast in warm water. Add the other ingredients in order given, mixing well after each addition. Add enough flour to make a soft dough that can be shaped with tour hands. At this point i kinda treat it like cinnamin rolls. Roll it out flat throw some cheese on and add pepperoni. you can add whatever cheeses, meats, whatever that you want, heck, you don't even have to let rise. Rolll it up put it on a greased pan.<br /> Bake for 20 minutes at 400 degrees. brush with butter if desired.<br />*note this is pretty much the same as the no knead yeast rolls recipe, just how you treat the dough is different, cooking is something you can find great joy in, you aren't compleatly governed by rules and you get to eat it when your done.Rickhttp://www.blogger.com/profile/04138210937023013270noreply@blogger.com0