Shygirl's profile page
Recipes
Slow Cooker Beef & Barley Soup
By shygirl
1. Combine first 12 ingredients in 4 to 5 quart (4 to 5 L) slow cooker
- 5 * 5 cups/1.25 L water
- 2 * 2/(10oz, 284 ml)Cans of condensed beef broth
- 10 * 10oz/284ml Can of sliced mushrooms, drained
- 1 * 1 cup/250ml Chopped onion
- 1 * 1 cup Chopped carrot
- 7 1/2 * 7 1/2oz/213ml Can of tomato sauce
- 1/2 * 1/2 cup Pearl barley
- 2 * 2 Bay leaves
- 1 * 1 tsp/5ml Dried thyme
- 1/4 * 1/4 tsp Salt
- 1/8 * 1/8 tsp Pepper
- 1 * 1 lb/454 g Beef stew meat, cut into 1/2 inch(12 mm)
- 1 * 1 cup Frozen peas
- 1 * 1 tbsp Chopped fresh parsley (or 3/4 tsp., 4 mL, flakes)
STOVETOP STUFFING CHICKEN CASSEROLE
By shygirl
A hand written recipe by Anna
- 1 pkg. Stove-top Stuffing
- 4 chicken breasts cut up in cubes
- 1 can cream of chicken soup
- 1/2 cup milk
- 1 1/2 cups Mozzarella cheese, shredded
Biscuits made with 7 Up
By shygirl
Mix bisquick, sour cream and 7up
- 4 cups bisquick
- 1 cup sour cream
- 1 cup 7 UP
- 1/2 cup melted butter
Frozen Fruit Salad
By shygirl
Mix cheese with salt, mayonnaise and Lemon juice, add pineapple, bananas, walnuts & cherries
- 1 ( 8 oz. pkg.) cream cheese
- 1 tsp. salt
- 1/2 cup mayonnaise
- juice from one lemon
- 1 small can crushed pineapple drained
- 2 medium bananas (optional)
- 1/2 cup of walnuts broken into chunks
- 1/2 cup maraschino cherries cut in half
- 1 small container of Cool Whip
Wheat Germ Zucchini Bread
By shygirl
This is the best zucchini bread I've ever made or eaten for that matter
- 3 eggs
- 1 cup vegetable oil
- 1 cup sugar
- 1 cup brown sugar
- 3 teaspoons maple flavoring
- 2 cups shredded zucchini, unpeeled (abut 3 medium)
- 1 cup coarsely chopped walnuts or 1 cup pecans
- 2 1/2 cups flour
- 1/2 cup wheat germ
- 2 teaspoons baking soda
- 2 teaspoons salt
- 1/2 teaspoon baking powder
- 1/3 cup sesame seeds
PUMPKIN SPICE LATTE
By shygirl
Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bo...
- 1 cup milk
- 2 tbsp. pure pumpkin puree
- 1 tbsp. sugar
- 1/2 tsp. pumpkin pie spice, plus more for sprinkling
- 1/4 tsp. pure vanilla extract
- 1/4 cup hot expresso or strong brewed coffee
- Sweetened whipped cream, for serving
DRIED ORANGES
By shygirl
Dehydrated Oranges: Peel oranges and thinly slice with a Mandolin or knife
- Fresh Oranges
PUMPKIN CUPCAKES
By shygirl
- 2 cups all purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. coarse salt
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- ½ tsp. freshly grated nutmeg
- ½ tsp. ground allspice ( I used cloves)
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 1 cup (sticks) butter (softened)
- 4 large eggs, lightly beaten
- 1 can (15 oz.) pumpkin puree
RHUBARB CAKE
By shygirl
Cream shortening and brown sugar, add egg and blend well
- Topping:
- 1/2 cup shortening or margarine
- 1 1/2 cups brown sugar
- 1 egg
- 1 tsp baking soda
- 1 cup sour cream
- 2 cups flour
- 1 1/2 cups of Cut rhubarb
- 1 tsp vanilla
- 1/2 cup chopped nuts
- 1/2 cup sugar
- 1 tsp cinnamon
- 1 tbsp butter
- 1/2 cup nuts
RASBERRY BOUNCE
By shygirl
Pour into a wide mouth gallon container, cover and store at 60 to 70 deg
- 1 quart of raspberries
- 1 Fifth of Vodka
- 2 cups sugar