AnitaD's profile page
Recipes
Rhubarb Crisp
By AnitaD
tasteofhome
- 3/4 cup sugar
- 3 Tbsp cornstarch
- 3 cups sliced fresh rhubarb or frozen rhubarb, thawed
- 2 cups sliced peeled apples or sliced strawberries
- 1 cup quick-cooking or old-fashioned oats
- 1/2 cup packed brown sugar
- 1/2 cup butter, melted
- 1/3 cup all-purpose flour
- 1 tsp ground cinnamon
- Vanilla ice cream, optional
Dip, Best Football Dip Ever
By AnitaD
Preheat the oven to 400 degrees F Place the ground beef in a large skillet over medium-high heat
- 1 pound ground beef
- 1 (8 ounce) package cream cheese, room temperature
- 1 (8 ounce) jar prepared salsa
- 1 (1 pound) loaf processed cheese food, sliced
Shrimp-Boiled (in beer)
By AnitaD
Split shrimp down back, remove vein and legs (not the shells)
- 3 lbs. fresh jumbo shrimp
- 2 (12 oz.) bottles or cans of beer
- 1 clove garlic, peeled
- 1 Tbsp salt
- 1 tsp thyme
- 2 bay leaves
- 2 Tbsp celery seed
- 2 Tbsp chopped parsley
- 1/4 tsp Tabasco
- Juice of 1/2 lemon
Sunrise Casserole
By AnitaD
1 Place sausage on a 15-inch x 10-inch x 1-inch baking pan
- 2 packages (12 ounces each) JOHNSONVILLE® Breakfast Sausage Links
- 9 large eggs
- 3 cups milk
- 1-1/2 teaspoons ground mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 package (30 ounces) Ore-Ida® Country Style Hash Browns
- 2 cups (8 ounces each) shredded 4-cheese Mexican cheese
- 1/2 cup sweet red pepper, diced
- 1/3 cup green onions , thinly sliced
- 2 cups salsa or picante sauce (optional)
Chicken and asparagus skillet
By AnitaD
Great little dinner. Easy to make and almost healhty for you if you leave out the bacon
- 8 skinless, boneless chicken thighs
- 3 slices bacon, coarsely chopped
- 1/2 cup chicken broth
- 1 lb. asparagus spears, trimmed
- 1 small yellow summer squash, halved crosswise and cut in 1/2-inch strips
- 4 green onions, cut in 2-inch pieces
Bread & Butter Pickles
By AnitaD
MIX cucumbers, onions, peppers, whole garlic cloves & pickling salt
- Brine:
- 4 quarts cucumbers (unpeeled, sliced paper-thin)
- 2 medium green peppers or 1 red or green pepper (chopped)
- 6 medium onions (sliced paper-thin)
- 3 whole cloves of garlic
- 1/3 cup pickling salt
- 1 quart cracked ice
- 3 cups cider or white vinegar
- 5 cups sugar
- 1-1/2 tsp turmeric
- 1-1/2 tsp celery seeds
- 2 Tbsp mustard seeds
Zucchini Bread
By AnitaD
Bake at 350 degrees for about 1 hour in two (2) greased and floured loaf pans
- Beat together:
- 3 eggs, beaten well
- 1 cup canola oil
- Add & beat well:
- 2 cups sugar
- Mix in:
- 2 cups zucchini, peeled & grated
- Sift together & add:
- 3 cups flour
- 1 tsp salt
- 1 tsp soda
- 1/2 tsp baking powder
- 3 tsp cinnamon
- 1/2 cup walnuts
Raspberry Sauce
By AnitaD
Variation from recipe I found on AllRecipes
- 1 pint fresh raspberries
- 1/3 cup white sugar
- 2 Tbsp cornstarch
- 1 cup cold water
Tomato Soup, Home Canned
By AnitaD
1. Chop onion & celery. Place in large kettle w/ just enough water to keep them from burning
- 7 medium sized onions, chopped
- 1 bunch celery, chopped
- 25 lbs fresh tomatoes or 16 quarts stewed tomatoes or 13 quarts of juice
- 1/2 cup sugar
- 3 Tbsp salt
- 4 tsp pepper
- 3 bay leaves
- 7 tsp dried parsley
- 1 cup + 6 Tbsp butter
- 1 cup + 6 Tbsp flour
Zucchini Cupcakes / Cream Cheese Frosting
By AnitaD
Taste of Home cupcake recipe
- Blend together:
- CUPCAKES
- 3 eggs
- 1-1/3 cups sugar
- 1/2 cup canola oil
- 1/2 cup orange juice
- 1 tsp almond extract
- 2-1/2 cups all-purpose flour
- 2 tsp ground cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp ground cloves
- 1-1/2 cups shredded zucchini
- CREAM CHEESE FROSTING
- 8 oz cream cheese, softened
- 1 stick butter, softened
- 1 Tbsp milk
- 1 tsp vanilla extract
- Add gradually until well blended:
- 4 cups confectioners' sugar