QUICKIE TIP :
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Cleaning Wood Floors with Tea!
Tea is a Wonderful cleaner for wood because of the tannic acid.
Brew 1Quart of boiling water with 1-2 tea bags.
Let it come to room temperature. Wring out a soft cloth to just damp ,
keeping the rag clean, and wash floor.
Do not over-wet the floor. This will clean the floor and cover many
imperfections. Buff with soft cloth if desired.
This one really works! It takes a little while but it's worth it.
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Helpful Hint for the Day:
“I had three places in the room where I could not remove the wallpaper off the walls. I didn't want to pay for a whole package of wallpaper removal goop or rent a steamer so I thought I would plug in my steam iron and try it. Sure enough, it worked great. I held the iron about an inch away from the area that needed to be stripped and zapped it with steam several times and the paper came right off.
================================================== ===================
INSTANT ROOM DEODORIZER
In a s bottle, combine 1 tsp baking soda with 1 cup warm water, then s in the air around the room, even gets rid of paint smells.
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8 medium baking style potatoes
2 small onions, sliced
Salt and Pepper to taste
8 oz Low Calorie Zesty Style Italian Salad Dressing
Cut each potato into five slices. Place onions between
slices and sprinkle with salt and pepper. Re***emble
each potato; place on a double layer of heavy-duty foil
(about 12-inches square).
Pour about one ounce salad dressing over each potato.
Wrap foil around potatoes and seal tightly. Grill, covered,
over medium heat for 50 to 60 minutes or until potatoes are
tender.
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4 the dogs
Trigger Treats (for Dogs)
3 eggs, slightly beaten
1/3 cup milk
1/4 cup mol***es
2 tablespoons cooking oil
2-2/3 cups whole wheat flour
Heat oven to 350 degrees F. In a large bowl combine eggs, milk, mol***es and cooking oil. Gradually stir in flour to form a stiff dough. Place on floured surface and roll out to 1/2 inch thickness. Cut into bars or shapes and place on an ungreased sheet. Bake at 350 degrees F for 30 minutes. To make treats harder, leave in oven with heat turned off for an additional 1/2 hour.
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Low Fat Spaghetti Pie
1 pound low fat hamburger or ground turkey
26.5 oz jar low fat spaghetti sauce
24 oz container of fat-free cottage cheese
8 oz. pkg. fat-free mozzarella cheese
7 oz box spaghetti, cook as directed on the box
1/2 cup low-fat Parmesan cheese
Egg Beaters equal to 2 eggs
Mix Parmesan cheese with Eggbeaters and cooked spaghetti; set aside.
Brown meat, drain to remove juices, crumble meat and add spaghetti
sauce and mix well; set aside. Pat egg, cheese and spaghetti mixture
into bottom of a 9x13 pan. Layer 1/2 of cottage cheese, 1/2 meat sauce
and 1/2 of the mozzarella cheese. Repeat layers. Top with remaining
Mozzarella cheese. Bake at 350 for 30-45 minutes.
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Crock Pot Stuffed Peppers
Cut the top off and remove seeds from:
6 green peppers (select tall rather than wide ones so they fit)
Combine:
1 pound ground beef or ground turkey
1/3 cup uncooked rice
1 onion, grated
Salt and pepper as you like it
Any other seasonings you prefer: oregano, parsley, garlic,
basil, chili powder, etc...
Sauce:
1 cup tomato sauce
1 cup water
Stuff each pepper about 2/3 full (rice will need room to swell up).
That's right, the meat and rice go in raw, that's the beauty of it!
Stand the peppers side-by-side in the slow cooker (you can
stack them if you have to). Pour Sauce over the peppers.
Cook on low for 6-8 hours. If desired, heat more sauce to
serve with the peppers.
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Prep Time: 20 Minutes (Ready in 1 Hour 10 Minutes)
Ingredients:
Coffee Cake
2 tbsp. butter or margarine, softened
1-1/2 cups chopped peeled apples
1 can (12 oz.) refrigierated flaky biscuits
1/3 cup firmly packed brown sugar
1/4 tsp. cinnamon
1/3 cup light corn syrup
1-1/2 tsp. whiskey, if desired
1 egg
1/2 cup pecan halves or pieces
Glaze
1/3 cup confectioners' sugar
1/4 tsp. vanilla
1 to 2 tsp. milk
Directions:
Heat oven to 350° F.
Using 1 tbsp. butter, generously grease 9" round cake pan or 8x8 pan. Spread 1 cup of apples in greased pan.
Separate dough into 10 biscuits; cut each into quarters. Arrange biscuit pieces, points up, over apples. Top with remaining 1/2 cup apples.
In small bowl, combine remaining 1 tbsp. butter, brown sugar, cinnamon, corn syrup, whiskey, and egg; beat 2 - 3 minutes or until sugar is partially dissolved. Stir in pecans. Spoon over biscuit pieces and apples.
Bake at 350° F. for 35 - 45 minutes, or until deep golden brown. Cool 5 minutes. If desired, remove from pan.
In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm or . Store in refrigerator.
Makes 8 servings.
1/2 cup apple jelly
1/4 cup chopped walnuts or pecans
1/2 cup firmly packed brown sugar
1/2 tsp. cinnamon
1 large apple, peeled
2 cans (12 oz. eack) Refrigerated Flaky Biscuits
1/4 cup butter or margarine, melted
Directions:
1. Heat oven to 350° F.
Grease 12-cup Bundt® pan.
Spoon apple jelly evenly over bottom of greased pan; sprinkle with walnuts.
In small bowl, combine brown sugar and cinnamon; set aside.
Cut apple into quarters; remove core. Slice each quarter into 5 slices.
Separate dough into 20 biscuits; flatten each slightly. Wrap 1 biscuit around each apple slice; pinch edges to seal and completely cover apple slice. Dip each in margarine; roll in brown sugar-cinnamon mixture. Stand biscuits on end in greased pan. Drizzle with any remaining butter; sprinkle with any remaining brown sugar-cinnamon mixture.
Bake at 350° F. for 30 - 40 minutes or until golden brown. Cool upright in pan 8 minutes; invert onto serving plate. Spoon any additional topping over baked ring. Serve warm.
Makes 10 servings.
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Peanut Butter Honey Bees
This darling (and delicious) comes from Taste Of Home magazine. Kids LOVE these yummy little creatures!
Ingredients:
1/2 cup creamy peanut butter
2 tbsp. butter or margarine, softened
1/2 cup confectioners' sugar
3/4 cup graham cracker crumbs (about 12 squares)
1 square (1 oz.) semisweet chocolate, melted
1/3 cup sliced almonds, toasted
Directions:
In a mixing bowl, cream peanut butter, butter and sugar until smooth. Add crumbs; mix well. Shape tsp. of dough into 1-1/4" ovals; place on a waxed paper-lined baking sheet.
Transfer melted chocolate to a resealable plastic bag; cut a small hole in corner of bag. Pipe three stripes on each bee. Insert 2 almonds into each bee for wings. Use a hpick to poke holes for eyes. Store in refrigerator.
Makes 4 dozen.
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Applesauce Cake With Cinnamon Icing
Ingredients:
1-1/2 cups flour
2 tsp. baking soda
1-1/2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
2 eggs, beaten, at room temperature
1 cup mayonnaise
16 oz. unsweetened applesauce
1 cup sugar
1-1/2 tsp. vanilla
1 cup walnuts
Cinnamon Icing:
8 oz. cream cheese, at room temperature
1/4 cup melted butter
1 lb. confectioners' sugar
1 tsp. cinnamon
Directions:
Preheat oven to 350º F.
Grease two 8" layer cake pans.
Sift together flour, baking soda, cinnamon, salt, and nutmeg. Beat eggs, mayonnaise, applesauce, sugar, and vanilla until smooth. Stir in dry ingredients; beat until smooth. Stir in nuts. Divide batter between prepared pans.
Bake 30 minutes, until a tester inserted in the center comes out clean. Cool on wire rack 10 minutes. Remove from pans. Cool completely. Fill and frost layers with Cinnamon Icing.
Cinnamon Icing:
Beat cream cheese and melted butter until fluffy. Slowly stir in 1 lb. confectioners' sugar and cinnamon. Beat on medium speed until smooth and spreadable.
Nutritional info Per serving: 667 cal, 33 g fat, 73 mg cholesterol, 88 g carbohydrates, 2 g fiber, 9 g protein, 510 mg sodium.
Makes 12 servings..
==============================================
Brownies
Ingredients:
1 pkg. (1 lb. 3.5-oz.) Rich & Moist® Fudge Brownie Mix
1/2 cup oil
1/4 cup water
2 eggs
Glaze:
2 cups vanilla or chocolate
2 cans (16 oz.) fudge frosting red food color, if desired
multi-colored candy sprinkles or colored sugar
Directions:
Heat oven to 350º F.
Line 13x9" pan with foil, extending foil over edges; grease foil.
In large bowl, combine all brownie ingredients; beat 50 strokes with spoon. Spread batter in greased foil-lined pan.
Bake at 350º F. for 33 - 35 minutes or until set. DO NOT OVERBAKE. Cool 45 minutes or until completely ed. Cover with foil; freeze brownies 30 minutes. Remove foil cover. Using foil pan liner, lift brownies from pan; place on cutting board. With 2-1/2" heart-shaped cutter, cut out 14 brownie hearts.
Place frosting in microwave-safe measuring cup with pouring spout. Microwave on High for 30 - 40 seconds or until pourable. DO NOT BOIL. To make pink glaze, add red food color to vanilla frosting; mix well.
Place brownie hearts on waxed paper. Carefully pour melted frosting over tops. Immediately sprinkle with candy sprinkles.
Makes 14 brownies
ED NOTE: HIGH ALTITUDE (ABOVE 3500 FEET): See brownie mix pkg. for directions. *Brownie scraps can be crumbled and served over ice cream or pudding.
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Heat oven to 350º F.
Remove half of dough from wrapper; refrigerate remaining dough until needed.
Sprinkle about 1/4 cup flour onto work surface. Coat sides of half roll of dough with flour. Roll out to 1/8" thickness using additional flour as needed to prevent sticking. Cut with floured 3" heart-shaped cutter. Gently brush excess flour from dough hearts; using spatula, place hearts 2" apart on ungreased sheets.
Bake at 350º F. for 7 - 9 minutes, or until light golden brown. Cool 1 minute; remove from sheet. Cool completely.
In small saucepan over low heat, melt chocolate chips and shortening, stirring occasionally until smooth. Remove from heat. Dip half of each into melted chocolate; allowing excess coating to drip off. Place s on waxed paper-lined sheet. Refrigerate until set.
Makes 4 - 5 dozen s.
TIP: * Chocolate Chip Cookies can be substituted for refrigerated sugar s.
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Slow Cooked Pork Stew with Cornmeal Dumplings
1 Lb boneless pork shoulder roast
1 clove garlic, minced
1 tablespoon cooking oil
4 medium carrots, cut into 1/2-inch pieces (2 cups)
2 medium potatoes, peeled and cubed (2 cups)
1 1/2 cups apple juice
1/4 cup quick-cooking tapioca
1 tablespoon sugar
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 28-ounce can tomatoes, cut up
1/2 cup all-purpose flour
1/2 cup shredded cheddar cheese
1/3 cup yellow cornmeal
1 teaspoon baking powder
Dash pepper
1 beaten egg
2 tablespoons milk
2 tablespoons cooking oil
2 tablespoons shredded cheddar cheese
Cut pork into 1-inch cubes. In a large skillet brown pork and garlic
in hot oil. Drain well. Meanwhile, in a 3-1/2- or 4-quart crockery
cooker combine carrots, potatoes, beer, tapioca, sugar, Worcestershire
sauce, bay leaves, thyme, salt, nutmeg, and pepper. Stir in browned meat
and undrained tomatoes. Cover; cook on low-heat setting for 9 to 11 hours
or on high-heat setting for 4 to 5 hours. In a medium mixing bowl stir
together flour,1/2 cup cheddar cheese, cornmeal, baking powder, and pepper.
Combine beaten egg, milk, and oil. Add to flour mixture; stir with a fork
just until combined. If stew was cooked on low-heat setting, turn crockery
cooker to high-heat setting. Remove bay leaves. Stir stew; drop dumplings
by tablespoonfuls onto stew. Cover; cook for 50 minutes more (do not lift
cover) Sprinkle dumplings with 2 tablespoons cheese.
Serves 4
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Triple Chocolate Bundt Cake
1 pkg.. (18.25 oz.) devil's food cake mix 1 cup sour cream
1/3 cup milk
1/4 teaspoon vegetable oil
1 teaspoon almond extract
1 pkg. (5.9 oz.) chocolate fudge pudding mix 1 cup powdered sugar,
sifted
4 teaspoons milk
1/3 cup chocolate chips
Preheat oven to 350ºF. Combine the first 6 ingredients in a large
bowl; beat at low speed for 30 seconds. Beat at medium speed for 2
minutes. Pour batter into a 12 cup Bundt pan coated with cooking s.
Bake at 350ºF for 50 minutes or until a wooden pick inserted comes out
clean. Cool in pan 10 minutes and remove. Cool completely on a wire
rack. Combine powdered sugar and 4 teaspoons milk in a small bowl;
drizzle over cake. Let stand for 10 minutes. Top with chocolate chips.
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Tuna C***erole
8 oz. noodles
2 cans(7oz. each) tuna, well drained
1 1/2 cups dairy sour cream (12oz)
3/4 cup milk
1 can (3oz.) sliced mushrooms drained
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 cup dry bread crumbs
1/4 cup grated parmesan cheese
2 tblsp. butter or margarine, melted
Heat oven to 350. Cook noodles. Return drained noodles to kettle; stir
in tuna, sour cream, milk, mushrooms, salt and pepper. Pour into
ungreased 2 quart c***erole.
Mix bread crumbs, cheese and butter; sprinkle over c***erole. If
desired, sprinkle paprika over bread crumb mixture. Bake uncovered 35 to
40 minutes or until bubbly.
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WHITE CHOCOLATE CAKE
(This cake is just plain decadent!)
3/4 cup coarsely chopped white chocolate
1/2 cup hot water
2-1/2 cup flour
1-1/2 cup sugar
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup butter
1 cup buttermilk
3 eggs
1 tsp. vanilla
1/2 cup chopped nuts
1/2 cup flaked coconut
In a small pan, melt chocolate and water. Cool.
Combine in bowl: flour, sugar, soda, powder, salt,
butter, buttermilk and blend til moistened. Beat 1
minute at medium speeed.
Add eggs, melted chocolate and vanilla. Blend.
Stir in nuts and coconut.
Use 2 greased & floursed 8" round pans.
Bake at 350 for 30 minutes.
Cool for 15 minutes then remove from pan.
WHITE CHOCOLATE FROSTING
3/4 cup chopped white chocolate
2-1/2 Tbsp. flour
1 cup milk
1 cup butter
1 cup sugar
1-1/2 tsp. vanilla
Combine chocolate, flour andmilk in pan, cook over low
heat until ver thick stirring constantly. Cool
completely.
In large mixing bowl - combine butter, sugar and
vanilla, beat until light and fluffy - about 3
minutes. Gradually add ed chocolate mixture.
Beat at high speed unti consistency of whipped cream
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~
Big red cake
Yellow cake mix
1 can [12oz] Big Red Soda
1 small box instant vanillapudding
1 [16oz] container non-dairytopping
1 small box strawberry gelatin
Prepare and bake cake. Removecake from oven and poke holes throughout
cake
with end of wooden spoon,leaving cake in
pan. Mix package of gelatinwith Big Red Soda and pour over hot cake.
Refrigerate. Prepare vanillapudding, using only 1 cup
milk. Mix with dairy topping;spoon over ed cake.
Moutain Dew Cake
1 package Duncan Hines lemon supreme cake mix
1 (3.4 ounce) package instant lemon pudding mix
1 cup vegetable oil
4 eggs, beaten
1 1/4 cups Mountain Dew carbonated beverage
1 (20 ounce) can crushed pineapple with juice
1 cup white sugar
3 tblsp cornstarch
1/4 cup butter or margarine
1 cup flaked coconut
Preheat oven to 350 degrees. Grease and flour 9x13 inch baking pan.
In a large bowl, combine cake mix, pudding mix, oil, eggs and Mountain
Dew.
Mix until all ingredients are moistened.
Pour into prepared pan and bake for 30 to 35 minutes, or until cake
tests
done. Cool completely.
Topping: In a saucepan, combine pineapple (with juice), sugar and corn
starch. Bring to a boil and cook, stirring constantly, until thick.
Remove
from heat. Add butter and coconut, stirring until butter is melted.
Spread topping evenly over cake.
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Prep Time: 20 Minutes (Ready in 1 Hour 10 Minutes)
Ingredients:
Coffee Cake
2 tbsp. butter or margarine, softened
1-1/2 cups chopped peeled apples
1 can (12 oz.) refrigierated flaky biscuits
1/3 cup firmly packed brown sugar
1/4 tsp. cinnamon
1/3 cup light corn syrup
1-1/2 tsp. whiskey, if desired
1 egg
1/2 cup pecan halves or pieces
Glaze
1/3 cup confectioners' sugar
1/4 tsp. vanilla
1 to 2 tsp. milk
Directions:
Heat oven to 350° F.
Using 1 tbsp. butter, generously grease 9" round cake pan or 8x8 pan. Spread 1 cup of apples in greased pan.
Separate dough into 10 biscuits; cut each into quarters. Arrange biscuit pieces, points up, over apples. Top with remaining 1/2 cup apples.
In small bowl, combine remaining 1 tbsp. butter, brown sugar, cinnamon, corn syrup, whiskey, and egg; beat 2 - 3 minutes or until sugar is partially dissolved. Stir in pecans. Spoon over biscuit pieces and apples.
Bake at 350° F. for 35 - 45 minutes, or until deep golden brown. Cool 5 minutes. If desired, remove from pan.
In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm or . Store in refrigerator.
Makes 8 servings.
__________
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1/2 cup apple jelly
1/4 cup chopped walnuts or pecans
1/2 cup firmly packed brown sugar
1/2 tsp. cinnamon
1 large apple, peeled
2 cans (12 oz. eack) Refrigerated Flaky Biscuits
1/4 cup butter or margarine, melted
Directions:
1. Heat oven to 350° F.
Grease 12-cup Bundt® pan.
Spoon apple jelly evenly over bottom of greased pan; sprinkle with walnuts.
In small bowl, combine brown sugar and cinnamon; set aside.
Cut apple into quarters; remove core. Slice each quarter into 5 slices.
Separate dough into 20 biscuits; flatten each slightly. Wrap 1 biscuit around each apple slice; pinch edges to seal and completely cover apple slice. Dip each in margarine; roll in brown sugar-cinnamon mixture. Stand biscuits on end in greased pan. Drizzle with any remaining butter; sprinkle with any remaining brown sugar-cinnamon mixture.
Bake at 350° F. for 30 - 40 minutes or until golden brown. Cool upright in pan 8 minutes; invert onto serving plate. Spoon any additional topping over baked ring. Serve warm.
Makes 10 servings.
This darling (and delicious) comes from Taste Of Home magazine.
Kids LOVE these yummy little creatures!
Ingredients:
1/2 cup creamy peanut butter
2 tbsp. butter or margarine, softened
1/2 cup confectioners' sugar
3/4 cup graham cracker crumbs (about 12 squares)
1 square (1 oz.) semisweet chocolate, melted
1/3 cup sliced almonds, toasted
Directions:
In a mixing bowl, cream peanut butter, butter and sugar until smooth. Add crumbs; mix well. Shape tsp. of dough into 1-1/4" ovals; place on a waxed paper-lined baking sheet.
Transfer melted chocolate to a resealable plastic bag; cut a small hole in corner of bag. Pipe three stripes on each bee. Insert 2 almonds into each bee for wings. Use a hpick to poke holes for eyes. Store in refrigerator.
Makes 4 dozen.
__________
Applesauce Cake With Cinnamon Icing
<Thanks, Tiffany Taylor>
Ingredients:
1-1/2 cups flour
2 tsp. baking soda
1-1/2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
2 eggs, beaten, at room temperature
1 cup mayonnaise
16 oz. unsweetened applesauce
1 cup sugar
1-1/2 tsp. vanilla
1 cup walnuts
Cinnamon Icing:
8 oz. cream cheese, at room temperature
1/4 cup melted butter
1 lb. confectioners' sugar
1 tsp. cinnamon
Directions:
Preheat oven to 350º F.
Grease two 8" layer cake pans.
Sift together flour, baking soda, cinnamon, salt, and nutmeg. Beat eggs, mayonnaise, applesauce, sugar, and vanilla until smooth. Stir in dry ingredients; beat until smooth. Stir in nuts. Divide batter between prepared pans.
Bake 30 minutes, until a tester inserted in the center comes out clean. Cool on wire rack 10 minutes. Remove from pans. Cool completely. Fill and frost layers with Cinnamon Icing.
Cinnamon Icing:
Beat cream cheese and melted butter until fluffy. Slowly stir in 1 lb. confectioners' sugar and cinnamon. Beat on medium speed until smooth and spreadable.
Nutritional info Per serving: 667 cal, 33 g fat, 73 mg cholesterol, 88 g carbohydrates, 2 g fiber, 9 g protein, 510 mg sodium.
Makes 12 servings..
1 pkg. (1 lb. 3.5-oz.) Rich & Moist® Fudge Brownie Mix
1/2 cup oil
1/4 cup water
2 eggs
Glaze:
2 cups vanilla or chocolate
2 cans (16 oz.) fudge frosting
red food color, if desired
multi-colored candy sprinkles or colored sugar
Directions:
Heat oven to 350º F.
Line 13x9" pan with foil, extending foil over edges; grease foil.
In large bowl, combine all brownie ingredients; beat 50 strokes with spoon. Spread batter in greased foil-lined pan.
Bake at 350º F. for 33 - 35 minutes or until set. DO NOT OVERBAKE. Cool 45 minutes or until completely ed. Cover with foil; freeze brownies 30 minutes. Remove foil cover. Using foil pan liner, lift brownies from pan; place on cutting board. With 2-1/2" heart-shaped cutter, cut out 14 brownie hearts.
Place frosting in microwave-safe measuring cup with pouring spout. Microwave on High for 30 - 40 seconds or until pourable. DO NOT BOIL. To make pink glaze, add red food color to vanilla frosting; mix well.
Place brownie hearts on waxed paper. Carefully pour melted frosting over tops. Immediately sprinkle with candy sprinkles.
Makes 14 brownies
ED NOTE: HIGH ALTITUDE (ABOVE 3500 FEET): See brownie mix pkg. for directions. *Brownie scraps can be crumbled and served over ice cream or pudding.
_________
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Chocolate-Dipped Heart Cookies
Ingredients:
1 pkg. (20 oz.) refrigerated sugar s, well-chilled*
1/2 cup semi-sweet chocolate chips
1 tbsp. shortening
Directions:
Heat oven to 350º F.
Remove half of dough from wrapper; refrigerate remaining dough until needed.
Sprinkle about 1/4 cup flour onto work surface. Coat sides of half roll of dough with flour. Roll out to 1/8" thickness using additional flour as needed to prevent sticking. Cut with floured 3" heart-shaped cutter. Gently brush excess flour from dough hearts; using spatula, place hearts 2" apart on ungreased sheets.
Bake at 350º F. for 7 - 9 minutes, or until light golden brown. Cool 1 minute; remove from sheet. Cool completely.
In small saucepan over low heat, melt chocolate chips and shortening, stirring occasionally until smooth. Remove from heat. Dip half of each into melted chocolate; allowing excess coating to drip off. Place s on waxed paper-lined sheet. Refrigerate until set.
Makes 4 - 5 dozen s.
TIP: * Chocolate Chip Cookies can be substituted for refrigerated sugar s.
__________
Slow Cooked Pork Stew with Cornmeal Dumplings
1 Lb boneless pork shoulder roast
1 clove garlic, minced
1 tablespoon cooking oil
4 medium carrots, cut into 1/2-inch pieces (2 cups)
2 medium potatoes, peeled and cubed (2 cups)
1 1/2 cups apple juice
1/4 cup quick-cooking tapioca
1 tablespoon sugar
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 28-ounce can tomatoes, cut up
1/2 cup all-purpose flour
1/2 cup shredded cheddar cheese
1/3 cup yellow cornmeal
1 teaspoon baking powder
Dash pepper
1 beaten egg
2 tablespoons milk
2 tablespoons cooking oil
2 tablespoons shredded cheddar cheese
Cut pork into 1-inch cubes. In a large skillet brown pork and garlic
in hot oil. Drain well. Meanwhile, in a 3-1/2- or 4-quart crockery
cooker combine carrots, potatoes, beer, tapioca, sugar, Worcestershire
sauce, bay leaves, thyme, salt, nutmeg, and pepper. Stir in browned meat
and undrained tomatoes. Cover; cook on low-heat setting for 9 to 11 hours
or on high-heat setting for 4 to 5 hours. In a medium mixing bowl stir
together flour,1/2 cup cheddar cheese, cornmeal, baking powder, and pepper.
Combine beaten egg, milk, and oil. Add to flour mixture; stir with a fork
just until combined. If stew was cooked on low-heat setting, turn crockery
cooker to high-heat setting. Remove bay leaves. Stir stew; drop dumplings
by tablespoonfuls onto stew. Cover; cook for 50 minutes more (do not lift
cover) Sprinkle dumplings with 2 tablespoons cheese.
Serves 4
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Mix all ingredients together. Place en pieces in an egg mixture of 2
beaten eggs in 2 cups of water. Drain, then coat each piece in the flour
mixture. Deep fry in hot oil until golden brown. Finish off the en in a
300 oven about 1 hour.
__________________
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Triple Chocolate Bundt Cake
1 pkg.. (18.25 oz.) devil's food cake mix 1 cup sour cream
1/3 cup milk
1/4 teaspoon vegetable oil
1 teaspoon almond extract
1 pkg. (5.9 oz.) chocolate fudge pudding mix 1 cup powdered sugar,
sifted
4 teaspoons milk
1/3 cup chocolate chips
Preheat oven to 350ºF. Combine the first 6 ingredients in a large
bowl; beat at low speed for 30 seconds. Beat at medium speed for 2
minutes. Pour batter into a 12 cup Bundt pan coated with cooking s.
Bake at 350ºF for 50 minutes or until a wooden pick inserted comes out
clean. Cool in pan 10 minutes and remove. Cool completely on a wire
rack. Combine powdered sugar and 4 teaspoons milk in a small bowl;
drizzle over cake. Let stand for 10 minutes. Top with chocolate chips.
-----------
Tuna C***erole
8 oz. noodles
2 cans(7oz. each) tuna, well drained
1 1/2 cups dairy sour cream (12oz)
3/4 cup milk
1 can (3oz.) sliced mushrooms drained
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 cup dry bread crumbs
1/4 cup grated parmesan cheese
2 tblsp. butter or margarine, melted
Heat oven to 350. Cook noodles. Return drained noodles to kettle; stir
in tuna, sour cream, milk, mushrooms, salt and pepper. Pour into
ungreased 2 quart c***erole.
Mix bread crumbs, cheese and butter; sprinkle over c***erole. If
desired, sprinkle paprika over bread crumb mixture. Bake uncovered 35 to
40 minutes or until bubbly.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
WHITE CHOCOLATE CAKE
(This cake is just plain decadent!)
3/4 cup coarsely chopped white chocolate
1/2 cup hot water
2-1/2 cup flour
1-1/2 cup sugar
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup butter
1 cup buttermilk
3 eggs
1 tsp. vanilla
1/2 cup chopped nuts
1/2 cup flaked coconut
In a small pan, melt chocolate and water. Cool.
Combine in bowl: flour, sugar, soda, powder, salt,
butter, buttermilk and blend til moistened. Beat 1
minute at medium speeed.
Add eggs, melted chocolate and vanilla. Blend.
Stir in nuts and coconut.
Use 2 greased & floursed 8" round pans.
Bake at 350 for 30 minutes.
Cool for 15 minutes then remove from pan.
WHITE CHOCOLATE FROSTING
3/4 cup chopped white chocolate
2-1/2 Tbsp. flour
1 cup milk
1 cup butter
1 cup sugar
1-1/2 tsp. vanilla
Combine chocolate, flour andmilk in pan, cook over low
heat until ver thick stirring constantly. Cool
completely.
In large mixing bowl - combine butter, sugar and
vanilla, beat until light and fluffy - about 3
minutes. Gradually add ed chocolate mixture.
Beat at high speed unti consistency of whipped cream
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~
__________________
Add God to your Life & all will be WELL!!
Big red cake
Yellow cake mix
1 can [12oz] Big Red Soda
1 small box instant vanillapudding
1 [16oz] container non-dairytopping
1 small box strawberry gelatin
Prepare and bake cake. Removecake from oven and poke holes throughout
cake
with end of wooden spoon,leaving cake in
pan. Mix package of gelatinwith Big Red Soda and pour over hot cake.
Refrigerate. Prepare vanillapudding, using only 1 cup
milk. Mix with dairy topping;spoon over ed cake.
Moutain Dew Cake
1 package Duncan Hines lemon supreme cake mix
1 (3.4 ounce) package instant lemon pudding mix
1 cup vegetable oil
4 eggs, beaten
1 1/4 cups Mountain Dew carbonated beverage
1 (20 ounce) can crushed pineapple with juice
1 cup white sugar
3 tblsp cornstarch
1/4 cup butter or margarine
1 cup flaked coconut
Preheat oven to 350 degrees. Grease and flour 9x13 inch baking pan.
In a large bowl, combine cake mix, pudding mix, oil, eggs and Mountain
Dew.
Mix until all ingredients are moistened.
Pour into prepared pan and bake for 30 to 35 minutes, or until cake
tests
done. Cool completely.
Topping: In a saucepan, combine pineapple (with juice), sugar and corn
starch. Bring to a boil and cook, stirring constantly, until thick.
Remove
from heat. Add butter and coconut, stirring until butter is melted.
Spread topping evenly over cake.
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Food expert Melinda Lee (www.melindalee.com) has devised "Liquid Cement" to fix jams or jellies that refuse to "set." Place 8 cups of the un-jelled mixture in a saucepan. Add 1/2 cup granulated sugar. Bring to a boil, stirring constantly. Now add 1/2 cup lemon juice and 1/2 cup liquid pectin (such as Certo) and return the mixture to a boil. Boil for 4 minutes exactly. Pour into freshly washed, sterilized canning jars. Seal with a lid or paraffin wax.
— If your stuffing turns out dry as dust, don't toss it out! Drizzle en broth over it, cover with foil and allow it to sit for several minutes. It will become soft and moist and no one will be the wiser.
— Homemade mashed potatoes are a real treat, but if you misjudge and add too much liquid, you'll end up with a runny mashed mess. Don't worry! You can thicken the potatoes by adding a small amount of uncooked instant potato flakes. If the mashed potatoes still seem too thin, wait a few minutes before adding more because the thickening occurs upon standing.
— Gravy too salty? If it's only a slightly salty problem, add a pinch of brown sugar or 1/3 teaspoon white vinegar to counter the saltiness. For a more serious situation, drop a peeled raw potato into the gravy and allow it to sit for a few minutes, stirring gently. The potato will absorb much of the salt, leaving the gravy much improved.
— If your homemade fudge refuses to set, put it back in the cooking pan over low heat, stirring constantly. Add just enough of the liquid required in the original recipe to bring it back to a simmer. As long as you can see large bubbles, keep simmering. When the bubbles reduce in size until they are almost nonexistent, the fudge will be ready to set.
— If your cake gets stuck to the pan, turns out lopsided or too crumbly, make a trifle. Place a layer of crumbled and broken pieces of cake into the bottom of a gl*** bowl. Cover with a layer of stewed fruit, canned pie filling or fresh fruit, such as strawberries or peaches, mixed with a bit of sugar to release the juice. Pour custard sauce or vanilla pudding over the fruit. Garnish with nuts and jam. Top with whipped cream and you'll have a difficult time remembering this was not the original design.
— If the egg you intend to boil is cracked, you can wrap it tightly in foil, twisting both ends to keep it shut, and boil it as you would normally. When done, plunge it into ice water to stop the cooking action. You'll never believe that the egg was not in perfect shape from the beginning.
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*Slow Cooker Stuffing*
source: www.allrecipes.com
This is an easy way to make 'extra' stuffing for a large crowd, saving
stove space because it cooks in a slow cooker. Very tasty and moist!
Ingredients
1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
1/4 cup chopped fresh parsley
12 ounces sliced mushrooms
12 cups dry bread cubes
1 teaspoon poultry seasoning
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
4 1/2 cups en broth, or as needed
2 eggs, beaten
Directions
1 Melt butter or margarine in a skillet over medium heat. Cook onion,
celery, mushroom, and parsley in butter, stirring frequently.
2 Spoon cooked vegetables over bread cubes in a very large mixing bowl.
Season with poultry seasoning, sage, thyme, marjoram, and salt and
pepper. Pour in enough broth to moisten, and mix in eggs. Transfer
mixture to slow cooker, and cover.
3 Cook on High for 45 minutes, then reduce heat to Low, and cook for 4
to 8 hours. Makes 16 servings
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ELEGANT PORK CHOPS2 pork loin chops (1 inch thick)
1 tablespoon cooking oil
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup milk
3/4 cup uncooked instant rice
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
Dash pepperIn a skillet over medium heat, brown the pork chops in oil; set aside. In an ungreased 8-in. square baking dish, combine soup, milk, rice and seasonings; mix well. Top with pork chops. Cover and bake at 350 degrees for 45 minutes or until meat is tender. Uncover and bake 5 minutes longer. Let stand for 10 minutes before serving. Yield: 2 servings.APPLE-STUFFED SQUASH1 medium acorn squash, halved
1/4 teaspoon salt
1 medium tart apple, thinly sliced
1 tablespoon raisins
2 tablespoons butter or margarine
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmegSprinkle squash with salt. In a skillet, saute apple slices and raisins in butter until apples are tender. Add sugar, cinnamon and nutmeg. Spoon into squash halves; place in a baking dish. Bake, uncovered, at 350 degrees for 45-55 minutes or until squash is tender. Yield: 2 servings.FROZEN CRANBERRY SALAD1 cup fresh or frozen cranberries
1/4 cup sugar
1 can (8 ounces) crushed pineapple, drained
1/2 cup whipped topping
Chopped pecans
Additional cranberries and fresh mint, optionalIn a food processor or blender, process cranberries, sugar and pineapple until the cranberries are finely chopped. Pour into a bowl; let stand for 10 minutes. Fold in whipped topping. Spoon into four foil muffin cups; sprinkle with pecans. Freeze. Remove from the freezer 15 minutes before serving. Garnish with cranberries and mint if desired. Yield: 4 servings.
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PEAR CRANBERRY CRISP"It's a pleasure to combine the tart cranberries we grow with sweet pears in this lovely crisp," reports Dot A. of Carver, M***achusetts.6 cups sliced peeled pears
1 cup fresh or frozen cranberries
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground clovesTOPPING:
1 cup all-purpose flour
2/3 cup packed brown sugar
1/2 cup old-fashioned oats
1/4 teaspoon salt
1/2 cup butter or margarine
Whipped cream and fresh mint, optionalCombine the first eight ingredients; mix well. Pour into a greased 9-in. square baking pan. For topping, combine flour, brown sugar, oats and salt; cut in butter until crumbly. Sprinkle over fruit. Bake at 350 degrees for 50-60 minutes or until pears are tender. Garnish with whipped cream and mint if desired. Yield: 6-8 servings.ALMOND-STUFFED PEARSPears make a comforting side dish in this special recipe shared by Margaret A. of Abingdon, Virginia. "We enjoy this hot fruit with a ham dinner," she says.6 medium pears, peeled, halved and cored
1-1/2 cups water
1/3 cup white grape juice
1/2 cup finely chopped toasted almonds
2 tablespoons brown sugar
1/8 teaspoon almond extractPlace pears, cut side down, in an ungreased 13-in. x 9-in. x 2-in. baking dish. Combine water and grape juice; pour over pears. Cover and bake at 350 degrees for 35-45 minutes or until tender. Turn the pears over. Combine almonds, sugar and extract; mix well. Spoon into pear cavities. Bake, uncovered, for 5 minutes. Serve warm. Yield: 6 servings.PEAR ZUCCHINI BREADPretty pear pieces peek out of every slice of this moist bread recommended by Pat H. of Spearville, Kansas.2 cups chopped peeled pears
1 cup shredded zucchini
1 cup sugar
1 cup packed brown sugar
3 eggs, beaten
1 cup vegetable oil
1 tablespoon vanilla extract
2 cups all-purpose flour
1 cup rye or whole wheat flour
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped pecansIn a large bowl, combine the first seven ingredients. Combine flours, pie spice, baking soda, baking powder and salt; stir into pear mixture until blended. Fold in nuts. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 350 degrees for 55-65 minutes or until a hpick inserted near the center comes out clean. Cool in pans for 10 minutes; remove to a wire rack to completely. Yield: 2 loaves
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TORTILLA PIZZAS3/4 cup mayonnaise
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 cup minced red onion
1/4 cup minced green pepper
1/4 cup minced sweet red pepper
3 garlic cloves, minced
2 teaspoons dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
4 flour tortillas (7 inches)In a bowl, combine the first 10 ingredients; mix well. Place tortillas on greased baking sheets; spread with cheese mixture. Bake at 400 degrees for 8-10 minutes or until golden. Cut into wedges. Yield: 8 servings. Nutritional Analysis: One serving (prepared with light mayonnaise, reduced-fat mozzarella and fat-free tortillas) equals 146 calories, 424 mg sodium, 16 mg cholesterol, 16 gm carbohydrate, 6 gm protein, 8 gm fat. Diabetic Exchanges: 1 starch, 1 fat, 1/2 meat.
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room where I could not remove the wallpaper off the walls. I didn't want to pay for a whole package of wallpaper removal goop or rent a steamer so I thought I would plug in my steam iron and try it. Sure enough, it worked great. I held the iron about an inch away from the area that needed to be stripped and zapped it with steam several times and the paper came right off. 
bottle, combine 1 tsp baking soda with 1 cup warm water, then s
sheet. Bake at 350 degrees F for 30 minutes. To make treats harder, leave in oven with heat turned off for an additional 1/2 hour. 
. Store in refrigerator. 
comes from Taste Of Home magazine. Kids LOVE these yummy little creatures! 
hpick to poke holes for eyes. Store in refrigerator. 
en pieces in an egg mixture of 2 
butter or margarine
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