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Recipes
BEAN SOUP MIX
By Vanetta
In an attractive glass jar, place each ingredient in a separate layer
- 1/4 cup dried garbanzo beans
- 1/4 cup dried red kidney beans, soy beans or pinto beans
- 1/4 cup dried navy beans, black beans or Lima beans
- 1/4 cup dried whole or split peas
- 2 tbsp whole wheat berries
- 2 tbsp dried celery flakes
- 3 tbsp minced dried onion
- 2 tsp instant beef bouillon granules
- 2 tbsp pearl barley
- 1/2 tsp dried basil, crushed
- 1 bay leaf
CREAMY TOMATO SOUP
By Vanetta
In a large saucepan heat oil over medium heat
- 2 tablespoons olive oil
- 1 large onion, diced
- 1/2 teaspoon dried thyme (2 sprigs fresh)
- 1/2 teaspoon dried basil (4 leaves fresh)
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Two 16-ounce cans diced tomatoes, UNDRAINED (2 pounds diced fresh)
- 3 tablespoons tomato paste
- 3 tablespoons flour
- 3 cups chicken broth, divided
- 1 teaspoon Splenda
- 1 cup evaporated milk
RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING
By Vanetta
Preheat the oven to 350 degrees F
- For the Cream Cheese Frosting:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
- 1 pound cream cheese, softened
- 2 sticks butter, softened
- 1 teaspoon vanilla extract
- 4 cups sifted confectioners' sugar
- Chopped pecans and fresh raspberries or strawberries, for garnish
CORNY DOGS
By Vanetta
Place oil in deep-fat fryer, insert deep-fat thermometer, and begin heating to 375 degrees F
- Vegetable oil (for deep frying)
- 1/2 cup unsifted all-purpose flour (for dredging)
- 2/3 cup yellow cornmeal
- 1/3 cup unsifted all-purpose flour
- 1 teaspoon salt
- 1/2 cup milk
- 1 egg, well beaten
- 2 tablespoons vegetable oil
- 10 ready-to-eat frankfurters (1 pound)
- 10 wooden skewers
Twinkie Cupcake
By Vanetta
Preheat oven to 350, line 2 muffin tins with cupcake wrappers
- Yellow Cupcakes
- 1 Box of yellow cake mix
- 1/2 package of instant french vanilla pudding (3.4oz box)
- 1/2 cup sour cream
- 1/3 cup oil
- 1 cup water
- 3 eggs
- Filling/Icing
- 2 -7oz tubs of marshmallow fluff
- 1 cup shortening
- 2/3 cup powdered sugar
- 1 tsp. vanilla
- 4 tsp. hot water
- 1/2 tsp. salt
RHUBARB CAKE #2
By Vanetta
MARY JO
- Yellow cake mix
- 3 C. rhubarb
- 3/4 C. sugar
- Pt. whipping cream
Ginger Snaps Cookie Balls
By Vanetta
- 1 pkg. (8 oz.) Cream Cheese, softened
- 40 NABISCO Ginger Snaps, finely crushed (about 2-1/4 cups), divided
- 2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted
CINNAMON-RAISIN BAGELS
By Vanetta
Put raisins in a small bowl and add enough boiling water to cover; let stand for 5 minutes
- Kettle Water:
- 12 three-ounce bagels
- 1 cup raisins
- 1 1/2 cups lukewarm water
- 1/4 cup packed light brown sugar
- 2 tablespoons honey
- 4 teaspoons active dry yeast
- 1 tablespoon canola oil
- 1 1/4 cups whole-wheat flour, or white whole-wheat flour
- 4 teaspoons ground cinnamon
- 1 tablespoon kosher salt
- 3-4 cups bread flour
- 1 large egg white, lightly beaten
- 6 quarts water
- 2 tablespoons packed light brown sugar
MINESTRONE
By Vanetta
- 3 cups water
- 1/2 pounds stewing beef, cut into 1-inch pieces and browned
- 1/4 cup dried minced onion
- 20 baby carrots, cut in thirds
- 1 can (14-1/2 ounces) diced tomatoes
- 1 teaspoon salt
- 1 tablespoon dried basil
- 1/2 cup dried vermicelli pasta
- 1 1/2 tablespoons dried oregano
- 1 package (10 ounces) frozen mixed vegetables
- 1/4 cup grated Parmesan cheese
SNOWBALL CAKE
By Vanetta
HEAT oven to 350ºF. PREPARE cake batter, in 2-1/2-qt
- 1 pkg. (2-layer size) devil's food cake mix
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1 egg
- 2 Tbsp. granulated sugar
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1/4 cup powdered sugar
- 1 cup cold milk
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
- 1 cup BAKER'S ANGEL FLAKE Coconut