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Recipes
Hamburger Vegetable Soup
By 11650
Heat 5 C water to boiling in large saucepan
- 6 beef bouillon cubes
- 1 16 oz can tomatoes
- 1 large onion, diced
- 3/4 C diced celery
- 1 medium carrot, diced
- 1 garlic clove crushed (or minced garlic)
- 1 bay leaf
- 1/2 t salt
- 1/8 t pepper
- 1/2 # ground beef
- 1 pkg frozen peas
- 3 T chopped parsley for garnish
Cinnamon Toast Spread
By 11650
Combine ingredients and mix well with mixer
- 1/2 pound butter
- 3 T cinnamon
- 1/2 pound powdered sugar
Key Ingredient
By 11650
Use a pint (2 cup) jar, container, or pot to combine scent waters
- FRAGRANT COMBINATIONS:
- Citrus, sliced -- lemons, oranges, limes (may use peel only, if preferred)
- Herbs -- rosemary, thyme, & bay leaves
- Spices-- whole cinnamon, cloves, nutmeg, allspice (optional), anise (optional); may substitute ground/powdered spices
- Ginger (fresh or powdered)
- Extracts--vanilla, almond, mint
- Pine twigs (or other fragrant twigs)
- 1 . Orange, Cinnamon & Spice. 1 orange, 2 cinnamon sticks (or 2 teaspoons ground cinnamon), 1/2 tablespoon whole cloves (or 1/8 teaspoon ground cloves), 1/2 tablespoon whole allspice (or 1/4 teaspoon ground allspice), 1 anise star (optional)
- 2 . Lemon, Rosemary & Vanilla. 3 sprigs of fresh rosemary, 2 lemons, 1 teaspoon vanilla extract.
- 3 . Lime, Thyme, Mint & Vanilla. 3 limes, 3-4 sprigs fresh thyme, 1/2 teaspoon mint extract, 1 teaspoon vanilla.
- 4 . Orange, Ginger, & Almond. 1 orange (or peel from 2 oranges), 1 4" finger of ginger, sliced (or 1 tsp ground ginger), 1/2 teaspoon almond extract.
- 5 . Pine, Bay Leaves, & Nutmeg. Handful of pine twigs or needles, 4 bay leaves, 1 whole nutmeg, outer layer grated into mixture.
- Scented waters may be refrigerated between uses. Reuse for 2-3 days, or as long as they still have a pleasant fragrance.
Raspberry Tiramisu
By 11650
1. Mix sugar, and cornstarch until blended in saucepan; stir in 3 C of the raspberries
- 1/2 C sugar
- 1 T cornstarch
- 4 C raspberries
- 2 pkg (8 oz each) cream cheese, softened
- 1 C p. sugar
- 1/4 C coffee liquer or strong coffee
- 1/2 C sour cream
- 2 pkg (3 oz each) soft ladyfingers
- 2 T unsweetened cocoa powder
- mint, raspberries for garnish
Rhubarb Cake
By 11650
Sift 1/2 C of the flour over the rhubarb
- Topping:
- 1 1/2 C brown sugar
- 1/2 C shortening
- 1 egg
- 1 C sour milk
- 1 t soda
- 2 C flour
- 1 1/2 C rhubarb
- 1 t vanilla
- 1/2 C sugar
- 1 t. cinnamon
Kringle
By 11650
Combine flour and butter like pie crust
- Pastry:
- 2 C flour
- 1 C butter
- 1 C sour cream
- Filling:
- 1 can filling
- Glaze:
- 1 1/2 t melted marg
- 3 T milk
- 1 C p. sugar
- vanilla
- or
- cream cheese frosting
Cheesy Chicken Tater Tot Casserole in the crockpot
By 11650
In a large, lightly greased crockpot, layer 1/2 the tater tots, then half the bacon pieces and half the cheese
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 pkg tater tots
- 1/2 cup bacon pieces - you can use the precooked stuff like I did or just dice up some cooked bacon slices
- 2 cups shredded cheddar cheese
- 3/4 cup milk or heavy cream
- salt and pepper to taste
Vegan Pumpkin Waffles
By 11650
1. Place oats in blender and blend until finely ground
- 1/3 cup quick-cooking oats
- 1 3/4 cups milk
- 1 15-oz can solid pack pumpkin
- 1/4 cup packed brown sugar
- 1/4 cup canola oil
- 1 tsp vanilla
- 1 1/4 cup all purpose flour
- 1 1/4 cup whole-wheat flour
- 1 T baking powder
- 1 tsp pumpkin pie spice
- 3/4 tsp baking soda
- 1/2 tsp salt
Peanut Butter Cup Bars
By 11650
Mix bottom layer ingredients together and pat in 9x13 pan
- Bottom Layer:
- 2 C crushed graham crackers
- 3 C p. sugar
- 1 C peanut butter
- 1 C butter
- Top Layer:
- 3/4 C peanut butter
- 6 oz milk chocolate
Mexican Lasagna
By 11650
1. Heat oven to 400. Coat 3 qt round baking dish with nonstick spray
- 2 t olive oil
- 1 1/2 C chopped onion
- 1 lb zucchini, diced (about 3 C)
- 2 1/2 t ground cumin
- 1 can (14.5 oz) diced tomatoes with chiles
- 1 can (15 oz) black beans, rinsed
- 1 can (11 oz) corn niblets, drained
- 1 can (10 oz) mild enchilada sauce
- 1/2 C chopped cilantro
- 5 (8 inch) whole wheat flour tortillas
- 1 1/4 C shredded cheddar
- Garnish; sour cream