tag:blogger.com,1999:blog-25625798200890836852024-02-06T21:53:26.249-08:00Grandma's KitchenGrandma Lilhttp://www.blogger.com/profile/12329604689134842971noreply@blogger.comBlogger342125tag:blogger.com,1999:blog-2562579820089083685.post-3148491874237309122019-06-19T17:08:00.001-07:002019-06-19T17:08:13.490-07:00CHOCOLATE CHIP BANANA BARS CHOCOLATE CHIP BANANA BARS<br />
<br />
Chocolate Chip Banana Bars are a simple & delicious ripe banana recipe that's even better
than banana bread! Great for breakfast, lunch and even dessert!<br />
<br />
5 very ripe bananas about 1 2/3 cup (may replace with applesauce or partially replace with applesauce<br />
3/4 cup brown sugar<br />
1/4 cup oil <br />
1/4 cup milk<br />
2 eggs<br />
1 3/4 cup flour<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
1 tsp cinnamon<br />
1 cup mini chocolate chips divided<br />
<br />
1. Heat oven to 350 degrees F. Spray a 15×10.5? pan with non-stick spray.<br />
2. Peel bananas and mash well. Stir in brown sugar, oil, milk and eggs until combined. Add in dry ingredients and
stir. Fold in 1/2 the chocolate chips.<br />
3. Spread the batter into the prepared pan and sprinkle remaining chips on top. Bake 18-22 minutes, until a
wooden toothpick inserted in center comes out clean. Cool completely and cut into squares.<br />
4. Yields 24 bars.Grandma Lilhttp://www.blogger.com/profile/12329604689134842971noreply@blogger.com0tag:blogger.com,1999:blog-2562579820089083685.post-36498826149176211392019-06-19T16:57:00.003-07:002019-06-19T16:57:49.604-07:00Vermont Whole Wheat Oatmeal Honey BreadVermont Whole Wheat Oatmeal Honey Bread<br />
<br />
This is a lovely, soft, mildly sweet loaf, perfect for both sandwiches and toast.<br />
<br />
2 cups boiling water<br />
1 cup rolled oats, traditional or quick (not instant)<br />
1/2 cup maple sugar or brown sugar<br />
1 tablespoon honey<br />
1/4 cup (4 tablespoons) butter<br />
1 tablespoon kosher salt or 2 1/2 teaspoons table salt<br />
1 teaspoon ground cinnamon, Vietnamese preferred<br />
1 tablespoon instant yeast<br />
1 1/2 cups King Arthur White Whole Wheat Flour<br />
4 cups King Arthur Unbleached All-Purpose Flour<br />
<br />
Directions<br />
<br />
1. In a large mixing bowl, combine the water, oats, maple or brown sugar,
honey, butter, salt, and cinnamon. Let cool to lukewarm, about 10 to 15
minutes.<br />
2. Add the yeast and flours, stirring to form a rough dough. Knead (about 10
minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and
satiny.<br />
3. Transfer the dough to a lightly greased bowl, cover the bowl with lightly
greased plastic wrap, and allow the dough to rise for 1 hour. Since the dough
is warm to begin with (from the boiling water), it should become quite puffy.<br />
4. Divide the dough in half, and shape each half into a loaf. Place the loaves in
two greased 8 1/2" x 4 1/2" bread pans.<br />
5. Cover the pans with lightly greased plastic wrap and allow the loaves to rise
until they've crowned about 1" over the rim of the pan, about 60 to 90
minutes.<br />
6. Bake the loaves in a preheated 350°F oven for 35 to 40 minutes, tenting
them lightly with aluminum foil after 25 minutes, to prevent over-browning.
Remove them from the oven when they're golden brown, and the interior
registers 190°F on a digital thermometer.<br />
7. Turn the loaves out onto a rack to cool. Store at room temperature, wellwrapped, for several days; freeze for longer storage.<br />
8. Yield: 2 sandwich loaves.<br />
<br />
Tips from our bakers
While maple sugar gives this bread an extra hint of flavor, we realize it's
expensive; feel free to substitute brown sugar.
For a pretty final touch: Just before baking, brush the top of the loaves with an
egg white beaten with 1 tablespoon cold water, and sprinkle with oats.
Steel cut oats are not recommend for this recipe, as they will stay too hard and
firm in the final breadGrandma Lilhttp://www.blogger.com/profile/12329604689134842971noreply@blogger.com0tag:blogger.com,1999:blog-2562579820089083685.post-6210065078981246962015-12-23T08:49:00.001-08:002015-12-23T08:49:15.107-08:00Rumchata Cinnamon Hot Chocolate<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
RUMCHATA CINNAMON HOT CHOCOLATE</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<br />1 part RumChata<br />1 part Jack Daniel's Tennessee Fire<br />Mug of Hot Chocolate<br />Combine ingredients in a mug and enjoy!</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<br /></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
Great for a cold winter's night</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<br /></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
Grandma Llil</div>
<div>
<br /></div>
Grandma Lilhttp://www.blogger.com/profile/12329604689134842971noreply@blogger.com0tag:blogger.com,1999:blog-2562579820089083685.post-18971925958190678132015-03-06T18:03:00.001-08:002019-11-03T08:21:05.336-08:00Yummy Broccoli Quiche<br />
<br />
12 oz. pkg of frozen broccoli<br />
6 large eggs<br />
6 oz. vanilla lowfat yogurt<br />
1/4 tsp pepper<br />
1/2 tsp salt<br />
1/8 tsp ground nutmeg<br />
3/4 cup fat free cheddar cheese<br />
<div>
<br /></div>
<div>
<div>
Preheat oven to 350 degrees. Spray a 9 inch pie pan with a cooking spray; set aside. Cook broccoli according to package directions until soft enough to chop coarsely. (I used my food processor.</div>
<div>
<br /></div>
<div>
In a large bowl, whisk together eggs, yogurt, 1/2 tsp salt, 1/4 tsp pepper, and nutmeg. Stir in broccoli and cheese. Pour mixture into pie dish. Bake until golden brown, 30 to 40 minutes. <br />
<br />
Makes 4 slices for 1 sp each<br />
<br /></div>
</div>
<div>
This is absolutely delicious!</div>
Grandma Lilhttp://www.blogger.com/profile/12329604689134842971noreply@blogger.com0tag:blogger.com,1999:blog-2562579820089083685.post-61716453210116616522015-01-15T17:42:00.000-08:002015-01-21T15:00:36.051-08:00Chocolate Pecan PieI am sure that this was posted previously, but it fails to come up in the search bar. I am posting it again to be sure it is where it can be found as it was a favorite of my children.<br />
<br />
Chocolate Pecan Pie<br />
<br />
3 eggs, slightly beaten<br />
1 cup Karo light or dark corn syrup<br />
1/2 cup sugar<br />
1/2 cup (3 oz.) chocolate chips<br />
2 Tbsps. butter, melted<br />
1 tsp. vanilla<br />
1/8 tsp. salt<br />
1 1/2 cups pecan halves<br />
<br />
Place chocolate chips and pecans in a pie shell spreading them evenly. In large bowl; stir eggs, corn syrup, sugar, butter, salt, and vanilla until well blended. Pour into pie shell over the chips and pecans. Bake at 350 deg. F. oven for 50 - 60 minutes or until knife inserted halfway betwen center and edge comes out clean. Cool on wire rack.Grandma Lilhttp://www.blogger.com/profile/12329604689134842971noreply@blogger.com0tag:blogger.com,1999:blog-2562579820089083685.post-28398930955113285772014-01-29T12:15:00.000-08:002014-01-29T13:02:37.321-08:00Yummy Pasta Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu42NEgYbd9ogyzrYUJ8UbSACngiQXk7TAs_pOGghboc0kpaow_Hf-tVsZ4jul8OnJPCxCZQgRgZrsquKpfyrKN1fx3iWUHkOjbCDukk_OK8S76hnJiW68jSb4ZBxf0ZB9Qqv2WrqmC2c/s1600/20140129_130631.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu42NEgYbd9ogyzrYUJ8UbSACngiQXk7TAs_pOGghboc0kpaow_Hf-tVsZ4jul8OnJPCxCZQgRgZrsquKpfyrKN1fx3iWUHkOjbCDukk_OK8S76hnJiW68jSb4ZBxf0ZB9Qqv2WrqmC2c/s1600/20140129_130631.jpg" height="240" width="320" /></a></div>
<br />
<br />
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 16.0pt; line-height: 115%;">Pasta Salad<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt;">12
oz. Rotini or Twirls, cooked, drained and rinsed<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt;">1
Tbsp olive oil<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt;">1
Tbsp Balsamic vinegar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt;">1/3
can black olives, chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt;">2
Tbsp sweet pickle relish<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt;">2/3
C chopped celery heart<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt;">1
large can or 2 small cans, tuna rinsed and drained<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt;">2
Tbsp grated Parmesan<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt;">1
Tbsp Pesto or chopped basil<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt;">2
tsp dried parsley<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt;">4
hard-boiled eggs, chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt;">2
Tbsp minsed garlic<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt;">¼ cup
mushrooms sautéed in butter<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt;">¼ cup
creamy ranch dressing (or dressing of your choice)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<br />
<a href="http://myrecipemagic.com/recipe/simple">http://myrecipemagic.com/recipe/simple</a><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt;">Mix
together and place in refrigerator (covered) until ready to serve. 6 to 8 servings.</span></div>
Grandma Lilhttp://www.blogger.com/profile/12329604689134842971noreply@blogger.com0tag:blogger.com,1999:blog-2562579820089083685.post-63770139187257348692013-08-06T10:08:00.000-07:002013-08-06T10:08:23.645-07:00Homemade graham crackers<h4>
<b><span style="font-size: large;">Homemade graham crackers </span></b></h4>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhArrLZVnz2VyBeeDSLjAKKik-juiEU9lQvtUjAYC6r7O5QPqX8lw2g5kPdNq7HntaBFwZ7OU5leJCQNNlRDL5-y5F9irpYCCbaKlv6UatP2HkFK0n2hVOWwweF-CuMWtB7UUH7GAwciu4/s1600/2013-08-06" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhArrLZVnz2VyBeeDSLjAKKik-juiEU9lQvtUjAYC6r7O5QPqX8lw2g5kPdNq7HntaBFwZ7OU5leJCQNNlRDL5-y5F9irpYCCbaKlv6UatP2HkFK0n2hVOWwweF-CuMWtB7UUH7GAwciu4/s320/2013-08-06" width="320" /></a></div>
<div class="Default">
<span style="font-size: 11.5pt;">Makes 24 crackers <o:p></o:p></span></div>
<div class="Default">
<br /></div>
<div class="Default">
<b><i><span style="font-size: 11.5pt;">Ingredients </span></i></b><span style="font-size: 11.5pt;"><o:p></o:p></span></div>
<div class="Default">
<span style="font-size: 10.0pt;"> 6 tablespoons butter <o:p></o:p></span></div>
<div class="Default">
<span style="font-size: 10.0pt;"> 1/2 cup packed brown sugar <o:p></o:p></span></div>
<div class="Default">
<span style="font-size: 10.0pt;"> 1 egg <o:p></o:p></span></div>
<div class="Default">
<span style="font-size: 10.0pt;"> 2 tablespoons honey <o:p></o:p></span></div>
<div class="Default">
<span style="font-size: 10.0pt;"> 2 tablespoons molasses <o:p></o:p></span></div>
<div class="Default">
<span style="font-size: 10.0pt;"> 1 teaspoon vanilla extract <o:p></o:p></span></div>
<div class="Default">
<span style="font-size: 10.0pt;"> 1/2 teaspoon salt <o:p></o:p></span></div>
<div class="Default">
<span style="font-size: 10.0pt;"> 1 teaspoon cinnamon <o:p></o:p></span></div>
<div class="Default">
<span style="font-size: 10.0pt;"> 1/2 teaspoon baking soda <o:p></o:p></span></div>
<div class="Default">
<span style="font-size: 10.0pt;"> 1 cup whole wheat flour <o:p></o:p></span></div>
<div class="Default">
<span style="font-size: 10.0pt;"> 1-1/2 cups all purpose flour <o:p></o:p></span></div>
<div class="Default">
<span style="font-size: 10.0pt;"> 1/4 cup water <o:p></o:p></span></div>
<div class="Default">
<span style="font-size: 10.0pt;"> A small amount of cinnamon
and sugar<o:p></o:p></span></div>
<div class="Default">
<br /></div>
<div class="Default">
<b><i><span style="font-size: 11.5pt;">Directions: </span></i></b><span style="font-size: 11.5pt;"><o:p></o:p></span></div>
<div class="Default">
<span style="font-size: 11.5pt;">1. Preheat the oven to 350
degrees F. Combine butter, sugar and egg in stand mixer and mix until smooth
and creamy. <o:p></o:p></span></div>
<div class="Default">
<span style="font-size: 11.5pt;">2. Add in honey, molasses,
vanilla extract, salt, cinnamon and baking soda and mix until well combined. <o:p></o:p></span></div>
<div class="Default">
<span style="font-size: 11.5pt;">3. Mix in whole wheat flour,
all purpose flour and water until the mixture forms a sticky dough. <o:p></o:p></span></div>
<div class="Default">
<span style="font-size: 11.5pt;">4. Use a spoon to scoop some
dough about the size of a small walnut, place on a cookie sheet, dip the bottom of a flat-bottomed glass in the cinnamon and sugar and flatten each cooky. Dip in sugar mixture each time to keep the cookie from sticking to the glass. I used a fork to stick holes in because I had beenn making other crackers which turn into mini pitas without a hole. These crackers would not need tthe holes which will save time.<o:p></o:p></span></div>
<br />
<div class="Default">
<span style="font-size: 11.5pt;">5. Bake for 15 minutes. Remove
the crackers from your cookie sheet and cool on wire racks. <o:p></o:p></span></div>
Grandma Lilhttp://www.blogger.com/profile/12329604689134842971noreply@blogger.com0tag:blogger.com,1999:blog-2562579820089083685.post-65979998209792564082013-05-02T06:06:00.001-07:002013-05-02T06:09:58.981-07:00Cream Cheese Quesadillas<br />
<div>
1 8 oz pkg <span style="background-color: white; color: #444444; font-family: arial, sans-serif; line-height: 8px;">Neufchâtel</span> Cream Cheese, softened</div>
<div>
1 small can chopped green chilies</div>
<div>
1 cup shredded sharp Cheddar Cheese</div>
<div>
10 8-inch flour tortillas</div>
<div>
<br /></div>
<div>
Pre-heat oven to 375 deg. F. Cover baking sheets with parchment paper and place half of the tortillas on top of the parchment. Mix together the <span style="background-color: white; color: #444444; font-family: arial, sans-serif; line-height: 8px;">Neufchâtel and the chilies; then stir in the Cheddar Cheese. When well mixed, spread 1/5 of the mixture on each of the tortillas on the pans. Place the other five tortillas on top of the first tortillas and place each pan in the preheated oven. Set your timer for 4 minutes, when the timer dings flip each quesadilla over and place back in the oven, setting the timer for another 4 minutes. This time take the quesadillas out and cut into fourths or sixths with your pizza cutter and enjoy.</span></div>
<div>
<span style="background-color: white; color: #444444; font-family: arial, sans-serif; line-height: 8px;"><br /></span></div>
<div>
<span style="background-color: white; color: #444444; font-family: arial, sans-serif; line-height: 8px;">My son loved these so</span><span style="background-color: white; color: #444444; font-family: arial, sans-serif; line-height: 8px;"> </span><span style="background-color: white; color: #444444; font-family: arial, sans-serif; line-height: 8px;">much he had two plates full a</span><span style="background-color: white; color: #444444; font-family: arial, sans-serif; line-height: 8px;">nd then took the leftovers to work for his lunch!</span><br />
<span style="background-color: white; color: #444444; font-family: arial, sans-serif; line-height: 8px;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2PqBJ-1lbn0tq4G-U89WhNsDW10gzQC6KY5jio5BF2jAehsk3RT3cclbX5Ltg-bWV9eRRPk1oUJGkVJY8vspirl9X2Jzb0tQn7bMCeGQyaIiGykM_-SbB3cg50K46vfZ4X2Hlw9jKYvg/s1600/2013-04-30+18.48.26.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2PqBJ-1lbn0tq4G-U89WhNsDW10gzQC6KY5jio5BF2jAehsk3RT3cclbX5Ltg-bWV9eRRPk1oUJGkVJY8vspirl9X2Jzb0tQn7bMCeGQyaIiGykM_-SbB3cg50K46vfZ4X2Hlw9jKYvg/s320/2013-04-30+18.48.26.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">tortillas spread with mixture</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY_1WGLWHL02f_r67FnAQUiMzfITv3iKw3gsrjWoba_2yqUNtl5g5Oy1m0E12IynmBLOvY5L4MCFQEcDf_-ZUaefluw-KnHAslP_JHwgJMdPUixyUz7z-0zGQNX59-P1atHoNdqGv-Epw/s1600/2013-04-30+21.01.00.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY_1WGLWHL02f_r67FnAQUiMzfITv3iKw3gsrjWoba_2yqUNtl5g5Oy1m0E12IynmBLOvY5L4MCFQEcDf_-ZUaefluw-KnHAslP_JHwgJMdPUixyUz7z-0zGQNX59-P1atHoNdqGv-Epw/s320/2013-04-30+21.01.00.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">quesadilla ready for oven</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8_vlwk8B1digutGXCJbFzDyzoJO6iH0hOWCpx0vPmo6tfa63ZhT0Dicb0zpsTVvZK4dbaKjiZj_aIB94UW6N4usAGFt92jFKX8Hgn1vYhG12H3VPFPTzQxIYCNojUUZsRfSudGHLC7HI/s1600/2013-04-30+21.00.50.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8_vlwk8B1digutGXCJbFzDyzoJO6iH0hOWCpx0vPmo6tfa63ZhT0Dicb0zpsTVvZK4dbaKjiZj_aIB94UW6N4usAGFt92jFKX8Hgn1vYhG12H3VPFPTzQxIYCNojUUZsRfSudGHLC7HI/s320/2013-04-30+21.00.50.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">quesadilla ready to serve</td></tr>
</tbody></table>
<span style="background-color: white; color: #444444; font-family: arial, sans-serif; line-height: 8px;"><br /></span></div>
Grandma Lilhttp://www.blogger.com/profile/12329604689134842971noreply@blogger.com0tag:blogger.com,1999:blog-2562579820089083685.post-29777727418996215812013-03-25T08:34:00.004-07:002013-03-27T06:04:54.214-07:00Low cal applesauce cookies<br />
<div class="MsoNormal">
1 3/4 cups quick cooking oats<o:p></o:p></div>
<div class="MsoNormal">
1 1/2 cups
all-purpose flour<o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon baking
powder<o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon baking
soda<o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon salt<o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon ground
cinnamon<o:p></o:p></div>
<div class="MsoNormal">
1/2 teaspoon ground
nutmeg<o:p></o:p></div>
<div class="MsoNormal">
1/2 cup butter,
softened<o:p></o:p></div>
<div class="MsoNormal">
1 cup packed brown
sugar<o:p></o:p></div>
<div class="MsoNormal">
1 egg<o:p></o:p></div>
<div class="MsoNormal">
3/4 cup applesauce<o:p></o:p></div>
<div class="MsoNormal">
1/2 cup chopped raisins</div>
<div class="MsoNormal">
1/2 cup chopped apricots<o:p></o:p></div>
<div class="MsoNormal">
1 cup chopped pecans<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Directions<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preheat the oven to 375 degrees F (190 degrees C). Grease
cookie sheets or line with parchment paper. In a medium bowl, stir together the quick oats, flour, baking
powder, baking soda, salt, cinnamon and nutmeg, set aside.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a large bowl, cream together the butter and brown sugar until
smooth. Beat in the egg and applesauce. Stir the oatmeal mixture into the
batter until well blended then fold in the raisins, apricots and walnuts. Drop
by rounded spoonfuls onto the prepared cookie sheets.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Bake for 10 to 12 minutes in the preheated oven. Allow
cookies to cool on baking sheet for 5 minutes before removing to a wire rack to
cool completely.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
makes about 60 cookies</div>
<div class="MsoNormal">
<br />
<script language="javascript" type="text/javascript"></p>
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var r = document.URL;</p>
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<a href="http://www.myrecipemagic.com/magic?aHR0cDovL3d3dy5teXJlY2lwZW1hZ2ljLmNvbS9yZWNpcGUvcmVjaXBlZGV0YWlsL2FwcGxlc2F1Y2UtY29va2llcw==" onclick="location.href=this.href+'&r='+r;return false;"><img src="http://www.myrecipemagic.com/assets/user/images/magic-button.png" /></a><br />
<br />
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Grandma Lilhttp://www.blogger.com/profile/12329604689134842971noreply@blogger.com0tag:blogger.com,1999:blog-2562579820089083685.post-30201887144208276452013-03-10T11:26:00.001-07:002013-03-10T11:26:09.686-07:00Homemade Graham Crackers<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Homemade graham crackers </div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">Makes 30 crackers<o:p></o:p></span></div>
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<b><i><span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 10.5pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients</span></i></b><b><span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b></div>
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<span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">6 tablespoons butter<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.25in;">
<span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">1/2 cup packed brown sugar<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">1 egg<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">2 tablespoons honey<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">2 tablespoons molasses<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">1 teaspoon vanilla extract<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">1/2 teaspoon salt<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">1 teaspoon cinnamon<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">1/2 teaspoon baking soda<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">1 cup whole wheat flour<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">1-1/2 cups all purpose flour<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">1/4 cup water (don't always use all/or any of the water <o:p></o:p></span></div>
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<b><i><span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 10.5pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">Directions:</span></i></b><b><span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b></div>
<ol start="1" type="1">
<li class="MsoNormal" style="color: #333333; line-height: 13.5pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Helvetica","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">Preheat the oven to 350 degrees F. Combine butter,
sugar and egg in stand mixer and mix until smooth and creamy.<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #333333; line-height: 13.5pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Helvetica","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">Add in honey, molasses, vanilla extract, salt, cinnamon
and baking soda and mix until well combined.<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #333333; line-height: 13.5pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Helvetica","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">Mix in whole wheat flour, all purpose flour and water
until the mixture forms a sticky dough.<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #333333; line-height: 13.5pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Helvetica","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">Liberally flour your work surface and roll the dough
out to 1/8-inch thickness. Use your cookie cutter to cut out your desired
shapes and place on a cookie sheet.<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #333333; line-height: 13.5pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Helvetica","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">Bake for 15 minutes. Remove the crackers from your
cookie sheet and cool on wire racks.<o:p></o:p></span></li>
</ol>
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<br /></div>
Grandma Lilhttp://www.blogger.com/profile/12329604689134842971noreply@blogger.com0tag:blogger.com,1999:blog-2562579820089083685.post-67987355850231488742013-03-10T11:22:00.002-07:002021-03-13T14:05:17.379-08:00Bean Salad<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">I put this recipe on here earlier, but somehow a bunch of recipes got deleted. This is good to have on hand in order to fill out a menu.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br /></span>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Bean
Salad<br />
<br />
1 can cut green beans<br />
1 can cut yellow beans<br />
1 can kidney beans<br />
1 can garbanzo beans<br />
3/4 cup Sugar<br />
1/2 cup salad oil<br />
1/2 cup apple cider vinegar<br />
1/2 tsp. black pepper<br />
1/2 cup onions sliced<br />
1 tsp. salt</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br /></span>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Drain
canned vegetables. Mix with other ingredients. Let marinade 24 hours before
serving</span>Grandma Lilhttp://www.blogger.com/profile/12329604689134842971noreply@blogger.com0tag:blogger.com,1999:blog-2562579820089083685.post-9962023759479881602013-03-01T18:49:00.001-08:002013-03-27T08:33:44.783-07:00Rosemary Olive Oil Crackers<!--[if !mso]>
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Grandma Lilhttp://www.blogger.com/profile/12329604689134842971noreply@blogger.com0tag:blogger.com,1999:blog-2562579820089083685.post-40883650658905864402012-12-31T07:25:00.000-08:002012-12-31T07:25:36.959-08:00Sopapilla CheesecakeSopapilla Cheesecake<br /> <br />2pk (8oz) softened cream cheese<br />1 cup sugar<br />1Tbsp Vanilla<br />2 can crescent rolls<br />1/2 c. sugar combined with 2 tsp. cinnamon<br /> <br />Beat
cream cheese, sugar and vanilla in a bowl with mixer. Set aside.
Unroll & press 1 can of crescent roll dough in bottom of 13x9 glass
baking dish, Spread cream cheese mixture on evenly. Arrange second
can of crescent roll dough on top.Sprinkle the cinnamon and sugar over
all. Bake 30 min. at 350. Cool and cut into serving pieces.
Grandma Lilhttp://www.blogger.com/profile/12329604689134842971noreply@blogger.com0tag:blogger.com,1999:blog-2562579820089083685.post-51257064480782801662012-12-31T07:01:00.000-08:002012-12-31T07:26:51.921-08:00Grandma Holzer’s Fruitcake<!--[if gte mso 9]><xml>
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I have had this handwritten recipe for years, but had lost it. Because I had lost it, I had not made it but plan to do so this next year.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Grandma Holzer’s Fruitcake</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 can (1 2/3
C) hot apple sauce</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ C
margarine</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 C sugar</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
4 eggs</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 ½ C flour</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 tsp baking
soda</div>
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1 tsp
cinnamon</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ tsp nutmeg</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 jars mixed
fruit</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 lb
cherries (can use less)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 sm pkg
pineapple</div>
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1 – 1 ½ C
pecans </div>
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2 C walnuts </div>
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1 –C almonds</div>
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1 box
raisins</div>
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<br /></div>
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Sift flour, spices and soda, mix in fruit and nuts.<span style="mso-spacerun: yes;"> </span>Melt margarine, add sugar and well-beaten
eggs.<span style="mso-spacerun: yes;"> </span>Gradually add sugar mixture to
flour mixture, alternating with applesauce.<span style="mso-spacerun: yes;">
</span>Mix well.<span style="mso-spacerun: yes;"> </span>Spoon mixture into 3
brown paper lined pans (use parchment?).<span style="mso-spacerun: yes;">
</span>Bake at 300 deg. for 2 hours.</div>
Grandma Lilhttp://www.blogger.com/profile/12329604689134842971noreply@blogger.com0tag:blogger.com,1999:blog-2562579820089083685.post-35950169960707785652012-12-18T08:24:00.000-08:002012-12-18T08:24:00.385-08:00Picnic Salami and variationsThis is a recipe given to me by my niece-in-law (husband's niece) which has: From The Kitchen Of Mom Kleemeyer written on it. I'm assuming that this was Henrietta's recipe.<br />
<br />
Picnic Salami<br />
<br />
In a large bowl, thoroughly mix 5 lbs. of ground beef (max fat content 25% - leaner is better), 1/4 cup curing salt, 2 T liquid smoke, 1 1/2 tsp garlic powder, and 1 1/2 t. ground black pepper (if you really like the seeds you can use 2 tsp of whole black pepper).<br />
<br />
Cover and chill for 24 hours, divide mixture into fourths. Shape each one into a compact 8" log and place each on a 12" x 18" piece of nylon net {I think cheese cloth might work as well or better]. Roll up tightly; tie ends with a string. Place logs on broiler pan with a rack and bake in a 225 deg. oven for 4 hours. Remove from oven and remove covering Pat rolls well with paper towels to absorb excess fat. Cool slightly, wrap in foil and refrigerate or freeze.<br />
<br />
Herb Beef Salami: Prepare as above with these changes: omit liquid smoke and add 3 T dry red wine, reduce garlic powder to 1 tsp and omit pepper. Instead add 2 T mustard seed, 1 T each dry basil and oregano leaves, 1 tsp onion powder, and 2/3 C grated Parmesan cheese.<br />
<br />
Spicy Beef Salami: Prepare as above with these changes Omit liquid smoke and add 3 Tbsp dry white wine. Reduce garlic powder to 1 tsp and omit pepper. Instead, add 2 Tbsp chili powder, 2 tsp crushed red pepper, and 1 tsp ground cumin.Grandma Lilhttp://www.blogger.com/profile/12329604689134842971noreply@blogger.com0tag:blogger.com,1999:blog-2562579820089083685.post-64072816489918380302012-12-03T09:34:00.000-08:002012-12-03T09:34:32.572-08:00Foolproof Oven-Baked Brown RiceFoolproof Oven-Baked Brown Rice<br />
<br />
1 1/2 cups long-, medium- or short-grain brown rice<br />
2 1/3 cups water<br />
2 teaspoons butter or vegetable oil<br />
1/2 teaspoon salt<br />
<br />
Preheat the oven to 375 F and move a rack to the middle position. Spread the rice into an 8-inch square glass baking dish. In a covered saucepan on the stove, bring the water and butter or oil to a boil over high heat. Once it begins to boil, stir in the salt and pour over the rice. Cover the baking dish tightly with a double layer of foil. Bake for one hour, until tender.<br />
<br />
Remove from the oven and uncover. Fluff the rice with a fork, cover with a clean kitchen towel; let rice stand 5 minutes. Uncover for another 5 minutes, then serve immediately. Serves 4 to 6. <br />
<br />
Variations: <br />
<br />
Succulent Brown Rice: You can dress up this brown rice recipe above by substituting chicken or vegetable broth for the water. Add 1/2 onion which has been chopped and sautéed in 1 tablespoon oil at the same time you pour the liquid over the raw brown rice. When you remove the rice from the oven and fluff with a fork, stir in 3/4 cup frozen peas. Re-cover and proceed as described above. The peas will heat through during the standing time. <br />
<br />
Orange Vinaigrette Brown Rice Salad: Follow the foolproof recipe above. While rice is in the oven, in a small bowl whisk together 2/3 cup orange juice, 2 tablespoons vegetable oil, 2 tablespoons balsamic vinegar, 2 tablespoons honey, 2 teaspoons orange zest, 1/2 teaspoon salt, 1 1/2 cups spinach leaves, packed, 2 large oranges, peeled, sectioned and cut into bite-size pieces and ½ cup finely chopped red onion. When you remove the rice from the oven, pour this dressing over the hot cooked rice and mix well. Cover and chill in the refrigerator until cold.Grandma Lilhttp://www.blogger.com/profile/12329604689134842971noreply@blogger.com0tag:blogger.com,1999:blog-2562579820089083685.post-35110397256884682322012-10-23T08:59:00.001-07:002012-10-23T08:59:44.417-07:00Bird's Eye View of the Katydid...A Simple Woman's Journal: My Emails..The Good...Bad and Ugly<a href="http://birdseyeviewoftheworldofthekatydid.blogspot.com/2012/10/my-emailsthe-goodbad-and-ugly.html?m=1">Bird's Eye View of the Katydid...A Simple Woman's Journal: My Emails..The Good...Bad and Ugly</a>Grandma Lilhttp://www.blogger.com/profile/12329604689134842971noreply@blogger.com0tag:blogger.com,1999:blog-2562579820089083685.post-72508508474809016272012-05-18T13:58:00.001-07:002012-05-18T13:58:38.907-07:00Butternut Squash FriesI have found the best thing since sliced bread. Hungry Girl has a recipe on her site for Butternut Squash Fries which have ZERO points! Here is the link to her recipe: http://www.hungry-girl.com/newsletters/raw/1398
I'm back on Weight Watchers now and am loving the new program, but now I have to change all the points on my recipes because of the New Points Plus. Stay tuned and I will bring you new ideas, hopefully, each day.
Thanks for listening.
Grandma LilGrandma Lilhttp://www.blogger.com/profile/12329604689134842971noreply@blogger.com0tag:blogger.com,1999:blog-2562579820089083685.post-34821479527155501712011-10-09T16:46:00.000-07:002011-10-09T16:46:00.254-07:00Pumpkin Pie CakeMix:<br />
1 Box yellow cake mix (Reserve 1 cup)<br />
1 egg<br />
1/2 cup melted margarine<br />
Spread into 8 x 13 or 12 x 9 oblong pan. (Spray with Pam because dough will be sticky.)<br />
<br />
Use same bowl and mix:<br />
1 large can pumpkin or sweet potatoes mashed<br />
2/3 can evaporated milk<br />
3 eggs<br />
1 cup sugar or Splenda<br />
1 Tbsp cinnamon<br />
<br />
Pour and spread over dough in pan.<br />
<br />
Use the reserved cup of cake mix and 1/4 cup margarine, 1/4 cup sugar or Splenda, mix and sprinkle over cake.<br />
<br />
Bake 1 hour and 15 minutes at 350 deg.Grandma Lilhttp://www.blogger.com/profile/12329604689134842971noreply@blogger.com0tag:blogger.com,1999:blog-2562579820089083685.post-74655520047397357602011-08-12T08:54:00.000-07:002011-08-12T08:54:08.337-07:00Clone of Crispy Orange SkilletClone of Crispy Orange Skillet<br />
<br />
2 pounds boneless chicken pieces, skinned <br />
1 egg<br />
1 1/2 teaspoon salt (or to taste)<br />
1/4 teaspoon pepper (or to taste)<br />
1 tablespoon vegetable oil <br />
1/2 cup plus 1 tablespoon cornstarch<br />
1/4 cup all-purpose flour<br />
Oil (for frying)<br />
<br />
Cut chicken into 2-inch pieces and place in a large bowl. Stir in egg, salt, pepper and oil. Mix well and set aside. Stir cornstarch and flour together in another large bowl and mix well. Add chicken pieces to the flour mixture, stirring to coat each piece well. Pour enough oil to be 1/2-inch deep in a wok or heavy skillet and heat over high heat to 375F (hot). Carefully add chicken pieces in small batches and fry 3 to 4 minutes turning until golden and crisp. Do not overcook or chicken will be tough. Remove chicken from oil with slotted spoon and drain on paper towels. Continue frying the chicken in small batches until all pieces are nicely browned and crisp. Set aside.<br />
Sweet ‘N Spicy Orange Glaze<br />
<br />
Oil from skillet<br />
1 teaspoon minced garlic<br />
1 1/2 teaspoons grated orange rind (no white part or “pith”)<br />
1 cup orange juice <br />
1/2 cup hoisin sauce*<br />
Dash cayenne pepper<br />
1/4 cup white sugar<br />
Salt and pepper to taste<br />
<br />
Cool the oil in the skillet slightly, then remove all but 2 tablespoons of oil and set over medium heat. Sauté garlic in oil for 1 minute (if the oil is too hot the garlic will turn bitter). Add rest of ingredients and bring to boil. Allow to boil for 3 minutes, stirring constantly. Reduce heat and simmer until sauce thickens to your liking, stirring frequently. <br />
<br />
Pour glaze over chicken. Place chicken on a bed of cooked white rice. Garnish with slivered almonds, crispy noodles and stir-fry vegetables like broccoli, snow peas and red peppers (optional). Serves 4 to 6. <br />
<br />
*Hoisin sauce is available in a can or jar in the Asian aisle of most supermarkets, close to the soy sauce. Also called Peking sauce, this thick, reddish-brown sauce is sweet and spicy, and widely used in Chinese cooking. It`s a mixture of soybeans, garlic, chili peppers and various spices. Hoisin sauce is mainly used as a table condiment and as a flavoring agent for many meat, poultry and shellfish dishes. Once opened, refrigerate bottled hoisin and it will keep indefinitely.Grandma Lilhttp://www.blogger.com/profile/12329604689134842971noreply@blogger.com0tag:blogger.com,1999:blog-2562579820089083685.post-2127849884344065472011-08-10T05:13:00.000-07:002011-08-10T05:13:47.335-07:00Pennsylvania Dutch Pot PiePennsylvania Dutch Pot Pie<br />
<br />
1 large chicken (4 to 5 pounds), cut up, with skin and excess fat removed<br />
5 large peeled potatoes, cut into large chunks<br />
3 large onions, cut into large chunks<br />
3 large carrots, cut in chunks<br />
Salt, pepper and paprika, to taste<br />
Minced fresh parsley<br />
Butter or margarine as desired<br />
2 cups water or chicken broth<br />
<br />
<br />
Pot Pie Noodle Dough:<br />
<br />
3 eggs<br />
1 tablespoon shortening, melted<br />
1/2 cup milk<br />
1/2 cup cream<br />
1 teaspoon baking soda<br />
3 1/2 cups flour<br />
1/2 teaspoon salt<br />
<br />
Make pot pie dough first: Beat eggs, cream, milk, salt, baking soda and melted shortening. Gradually add and stir in enough flour (up to 3 1/2 cups) to make a stiff, pliable dough that you can roll. Roll out very thin to 1/16-inch as for noodles on a floured board. You`ll have more than enough dough and may wish to save/freeze part for another recipe. Cut the dough into large squares. <br />
<br />
Place pieces of dough in bottom of a large 6 to 8 quart oven-proof pot or Dutch oven. Dot dough with butter or margarine. Add some of the potatoes, onions, carrots and chicken and sprinkle with salt and pepper as desired. Place another layer of dough squares topped with more vegetables and chicken and seasoning. Add another layer of dough squares, continuing in this manner and ending with a potato and chicken layer. Do not end with dough as it may become too dry when placed on the top. You may add a bay leaf and a few garlic cloves as desired. You should be able to put 3 layers of chicken and vegetables in the pot.<br />
<br />
Pour water or chicken stock over the top. Sprinkle again with salt, pepper and minced parsley to taste. Dot with butter or margarine as desired. <br />
<br />
Cook covered tightly with a lid or foil in a 350F oven about 2 to 3 hours or until everything is tender. You may want to place a drip pan under the pot or Dutch oven since some juices may bubble up if not tightly sealed. <br />
<br />
To serve, scoop out pieces of the chicken, vegetables, noodle squares and broth into a bowl. Serves 8. <br />
<br />
Chances are you won’t have any leftovers with this crowd-pleaser meal. But if you do, just store in a zipper-lock bag. Reheat.Grandma Lilhttp://www.blogger.com/profile/12329604689134842971noreply@blogger.com0tag:blogger.com,1999:blog-2562579820089083685.post-57204241902098200142011-07-09T15:46:00.000-07:002011-07-09T15:46:08.495-07:00Fleischman's Freezer RollsFreezer Rolls<br />
<br />
1 1/4 cups warm water (110 F)<br />
2 packets (4 ½ teaspoons) FLEISCHMANN`S Active Dry Yeast<br />
1/2 cup warm milk (110 F)<br />
1/3 cup butter or margarine, softened<br />
1/2 cup granulated sugar<br />
1 1/2 teaspoons salt<br />
5 1/2 to 6 cups all-purpose flour<br />
2 large eggs<br />
<br />
Place 1/2 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining warm water, warm milk, butter, sugar, salt and 2 cups flour. Beat 2 minutes at medium speed of electric mixer. Add eggs and 1/2 cup flour. Beat at high speed for 2 minutes. Stir in enough remaining flour to make soft dough. Turn out onto a lightly floured surface. Knead until smooth and elastic, about 8 to 10 minutes. Cover with plastic wrap; let rest for <br />
20 minutes. <br />
<br />
Punch dough down. Shape into desired shapes for dinner rolls.* Place on greased baking sheets. Cover with plastic wrap and foil, sealing well. Freeze up to 1 week.** When frozen, rolls may be placed in plastic freezer bags. <br />
<br />
Remove from freezer; place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1 1/2 hours. Bake at 350 F for 15 minutes or until done. Remove from baking sheets; cool on wire racks.<br />
<br />
*SHAPING THE DOUGH: Crescents: Roll each half to 14-inch circle. Cut each into 12 pie-shaped wedges. Roll up tightly from wide end. Curve ends slightly to form crescents. Knots: Divide each half into 12 equal pieces; roll each to 9-inch rope. Tie once loosely. Coils: Divide each half into 12 equal pieces; roll each to 9-inch rope. Coil each rope and tuck end under the coil. Twists: Divide each half into 12 equal pieces; roll each into 12-inch rope. Fold each rope. <br />
<br />
** To bake without freezing: After shaping, let rise in warm, draft-free place, until doubled in size, about 1 hour. Bake according to above directions. Yield: 2 dozen rolls.Grandma Lilhttp://www.blogger.com/profile/12329604689134842971noreply@blogger.com0tag:blogger.com,1999:blog-2562579820089083685.post-60847206490822658402011-07-08T17:35:00.000-07:002011-07-08T17:35:25.199-07:00Flavored coffees to brewFestive Mexican Coffee<br />
<br />
2/3 cup coffee grinds <br />
3 3-inch long cinnamon sticks <br />
1/4 cup firmly packed brown sugar <br />
6 cups cold water <br />
<br />
Place coffee in filter in brew basket of coffee maker. Place cinnamon and sugar in empty pot of coffee maker. Add water to coffee maker; brew. When brewing is complete stir until well mixed. Fill cups being careful the cinnamon sticks remain in the pot. Serve with milk and additional sugar, if desired. Yield: 6 (1-cup) servings.<br />
<br />
Chocolate-Almond Coffee<br />
<br />
1/4 cup coffee grinds <br />
2 tablespoons sugar <br />
1/4 teaspoon almond extract <br />
2-1/2 cups cold water <br />
2 squares (1-ounce each) semi-sweet baking chocolate, chopped <br />
1 cup half-and-half <br />
1/2 cup thawed whipped topping <br />
<br />
Place coffee in filter then in brew basket of coffee maker. Place sugar and almond extract in empty pot of coffee maker. Add cold water to coffee maker; brew. In the meantime microwave chocolate and half-and-half in medium microwavable bowl on HIGH 1 to 1-1/2. Stir after 1 minute, and again when completely melted. Add to coffee in pot; stir until well blended. Pour into 4 large cups or mugs. Garnish with whipped topping. Yield: 4 (3/4-cup) servings.Grandma Lilhttp://www.blogger.com/profile/12329604689134842971noreply@blogger.com0tag:blogger.com,1999:blog-2562579820089083685.post-50447571414995152192011-07-07T18:42:00.000-07:002011-07-07T18:42:44.470-07:00Cheese SauceCheese Sauce<br />
Here’s a smooth, tasty and versatile cheese sauce to serve over baked potatoes, vegetables, pasta or as a dipping sauce. <br />
<br />
2 tablespoons butter or margarine <br />
2 tablespoons all-purpose flour <br />
1 teaspoon salt <br />
1 cup milk <br />
1 cup shredded Cheddar cheese <br />
1 teaspoon prepared mustard <br />
1/2 teaspoon Worcestershire sauce<br />
salt and pepper to taste<br />
<br />
In a medium-size saucepan, melt butter or margarine. Mix in flour and 1 teaspoon of salt. Stir continually until the mixture is simmering. <br />
Slowly pour milk into the mixture. Continue stirring over a medium heat until the mixture has thickened. Stir in cheese, mustard and Worcestershire sauce. Continue stirring until all of the cheese is melted and the dip is smooth. Serve warm after adding salt and pepper to taste.<br />
<br />
Hint: Grate your own cheese. Using pre-grated may produce a grainy texture as a result of the anti-caking ingredients found in pre-grated cheese. Yield: 2 cups.Grandma Lilhttp://www.blogger.com/profile/12329604689134842971noreply@blogger.com0tag:blogger.com,1999:blog-2562579820089083685.post-23999117050591694802011-07-07T12:55:00.001-07:002011-07-07T12:55:43.665-07:00DipsDips make the perfect main attraction for a packed lunched. Because you pack the dip and the “dippers” separately, everything stays fresh and crunchy. And you can get very creative, too. Just take a look at these fun and easy ways to think outside the lunchbox!<br />
<br />
Ranch-Style Dip<br />
Place 1 cup cottage cheese and 4 tablespoons Ranch dressing (or 2 teaspoons dry Ranch dressing mix) in the blender. Blend until smooth. Dippers: Cucumber sticks, leftover cooked chicken, baby carrots, tiny bread sticks, pretzels, fish crackers, celery sticks, tiny pieces of broccoli, etc.<br />
<br />
Apple-Nutty Dip<br />
Place equal amounts of peanut butter (smooth or chunky) and apple juice in a bowl and mix well until incorporated. Dippers: Celery sticks, apple slices, bread sticks, crackers, croutons, banana slices, pretzels and (if you dare!) pickles.<br />
<br />
Fruit Dip<br />
In a bowl combine 1/4 cup peach, apricot or strawberry preserves, 1 cup plain yogurt and 1/8 teaspoon ground cinnamon. Mix well until fully incorporated. Chill for 1 hour. Dippers: Any sliced fresh fruit like apple slices, bananas, grapes, cheese sticks, bread and cookies. <br />
<br />
Pizza Dip<br />
Prepared pizza or spaghetti sauce makes a perfect dip for string cheese, crackers, slices of pepperoni and whole-grain crackers. Let the kids make their own “Lunchables.”Grandma Lilhttp://www.blogger.com/profile/12329604689134842971noreply@blogger.com0