Blueberry Jell-O
From Mindy W.
Mix and let thicken:
2 pkgs. Black raspberry Jell-O
2 c. boiling water
Add:
1 can blueberry pie filling
1 sm. can crushed pineapple
Let set in refrigerator. Spread topping over set Jell-O.
Topping:
Mix:
½ c. sugar
1--8 oz. cream cheese (softened)
1 c. sour cream
Sprinkle chopped nuts over topping if desired.
Saturday, June 6, 2009
Kona Banana Bread
Kona Banana Bread
By Mindy W.
½ c. shortening
1 c. sugar
2 eggs
¾ c. mashed ripe bananas
1 ¼ c. sifted flour
¾ tsp. soda
½ tsp. salt
Cream shortening and sugar. Add eggs, ripe bananas, flour, soda and salt.
Pour in greased loaf pan.
Bake 350 for about 1 hour or until toothpick comes out clean.
For muffins: Bake 375 for 20 min.
By Mindy W.
½ c. shortening
1 c. sugar
2 eggs
¾ c. mashed ripe bananas
1 ¼ c. sifted flour
¾ tsp. soda
½ tsp. salt
Cream shortening and sugar. Add eggs, ripe bananas, flour, soda and salt.
Pour in greased loaf pan.
Bake 350 for about 1 hour or until toothpick comes out clean.
For muffins: Bake 375 for 20 min.
Strawberry Walnut Salad
Strawberry Walnut Salad
by Amy McC.
Sweet Poppy Seed Dressing
In a small sauce pan, bring to a rolling boiling, stirring often:
½ cup sugar, ½ cup oil, 1/3 cup red wine vinegar, ½ tsp salt, 1 tsp mustard, ½ tsp dried minced onion.
Remove from heat and mix in 1 tsp poppy seeds. Refrigerate dressing with lid ajar until cool. You will use ½ of the dressing in this recipe; the remaining will keep in the refrigerator with a tightly fitting lid for up to a few weeks. Shake well before using.
Candied Walnuts
In a small sauté pan over medium heat, stir until sugar is caramelized around nuts:
¼ cup sugar and ½ cup walnuts
Salad Mix
In a large bowl, combine:
6 oz Spring Mix Baby Greens, 1 lb. sliced strawberries, and candied walnuts.
Immediately before serving, shake the Sweet Poppy Seed Dressing. Pour half of dressing on to salad mix. Toss and enjoy.
by Amy McC.
Sweet Poppy Seed Dressing
In a small sauce pan, bring to a rolling boiling, stirring often:
½ cup sugar, ½ cup oil, 1/3 cup red wine vinegar, ½ tsp salt, 1 tsp mustard, ½ tsp dried minced onion.
Remove from heat and mix in 1 tsp poppy seeds. Refrigerate dressing with lid ajar until cool. You will use ½ of the dressing in this recipe; the remaining will keep in the refrigerator with a tightly fitting lid for up to a few weeks. Shake well before using.
Candied Walnuts
In a small sauté pan over medium heat, stir until sugar is caramelized around nuts:
¼ cup sugar and ½ cup walnuts
Salad Mix
In a large bowl, combine:
6 oz Spring Mix Baby Greens, 1 lb. sliced strawberries, and candied walnuts.
Immediately before serving, shake the Sweet Poppy Seed Dressing. Pour half of dressing on to salad mix. Toss and enjoy.
Quick Cinnamon Rolls
Quick Cinnamon Rolls
From Amy G.
Combine:
1 c. + 3 Tbsp. warm water
¼ c. sugar
1/3 c. oil
2 Tbsp. yeast
Let stand 15 minutes.
Add:
1 egg
1 tsp. salt
3 ½ c. flour
Knead. Roll out in rectangle. Spread with butter. Sprinkle with mixture of ¾ cup sugar or brown sugar and 2 Tbsp. cinnamon. Cut and place in greased cookie sheet. Let raise in pan 10 minutes. Bake at 425° for 10-15 minutes.
Frosting:
1/3 c. melted butter
2 c. powdered sugar
1 ½ tsp. vanilla (I recommend Watkins, either pure or imitation)
2-4 Tbsp. hot water
From Amy G.
Combine:
1 c. + 3 Tbsp. warm water
¼ c. sugar
1/3 c. oil
2 Tbsp. yeast
Let stand 15 minutes.
Add:
1 egg
1 tsp. salt
3 ½ c. flour
Knead. Roll out in rectangle. Spread with butter. Sprinkle with mixture of ¾ cup sugar or brown sugar and 2 Tbsp. cinnamon. Cut and place in greased cookie sheet. Let raise in pan 10 minutes. Bake at 425° for 10-15 minutes.
Frosting:
1/3 c. melted butter
2 c. powdered sugar
1 ½ tsp. vanilla (I recommend Watkins, either pure or imitation)
2-4 Tbsp. hot water
Chicken Pot Pie
Chicken Pot Pie
From Amy G.
1 10 oz frozen peas and carrots (you can add or substitute other veggies)
½ c. chopped onion
fresh mushrooms
¼ c. butter or margarine
1/3 c. flour
½ tsp. salt
¼ tsp. sage
1/8 tsp. pepper
2 c. water
¾ c. milk
1 Tbsp. instant chicken bullion
3 c. cubed cooked chicken
¼ c. diced parsley (1-2 Tbsp. dried)
2 deep pastry shells (9”)
Pull out frozen pastry shells if you used frozen so they will thaw while you make the filling. Cook vegetables and drain. Sauté fresh mushrooms with the onion. Onion should be tender, but not brown. Stir in flour, salt, sage, pepper, water, milk, and chicken bouillon all at once. Cook and stir until thick and bubbly. Then stir and cook a minute or two more. Stir in vegetables, chicken and parsley. Heat until bubbly again. Put chicken mixture inside of one of the pastry shells. Roll out the other shell and place over the top of the pie. Trim the edges and then pinch the top and bottom pastry together to close. Cut two slits in the top. Bake at 425° for 35-40 minutes. (I hate it when my bottom pie crust isn’t cooked so I always put it on the bottom rack to bake.)
From Amy G.
1 10 oz frozen peas and carrots (you can add or substitute other veggies)
½ c. chopped onion
fresh mushrooms
¼ c. butter or margarine
1/3 c. flour
½ tsp. salt
¼ tsp. sage
1/8 tsp. pepper
2 c. water
¾ c. milk
1 Tbsp. instant chicken bullion
3 c. cubed cooked chicken
¼ c. diced parsley (1-2 Tbsp. dried)
2 deep pastry shells (9”)
Pull out frozen pastry shells if you used frozen so they will thaw while you make the filling. Cook vegetables and drain. Sauté fresh mushrooms with the onion. Onion should be tender, but not brown. Stir in flour, salt, sage, pepper, water, milk, and chicken bouillon all at once. Cook and stir until thick and bubbly. Then stir and cook a minute or two more. Stir in vegetables, chicken and parsley. Heat until bubbly again. Put chicken mixture inside of one of the pastry shells. Roll out the other shell and place over the top of the pie. Trim the edges and then pinch the top and bottom pastry together to close. Cut two slits in the top. Bake at 425° for 35-40 minutes. (I hate it when my bottom pie crust isn’t cooked so I always put it on the bottom rack to bake.)
Chocolate Eclair Cake
Chocolate Éclair Cake
From Amy Grandpre
½ c. butter
1 c. hot water
1 c. flour
4 eggs
2 small pkgs. instant vanilla pudding
3 c. milk
1 8 oz pkg. cream cheese, softened
3 c. whipping cream, sweetened and whipped
½ c. chocolate chips
2 Tbsp. butter, softened
3 Tbsp. milk
1 c. powdered sugar
Bring butter and water to a boil. Add flour, stir to form ball. Remove from heat. Add 4 eggs, one at a time, until mixed. Spread mixture on bottom of large jelly roll pan (greased). Bake 30 minutes at 400°. Let cool. Mix pudding and 3 cups milk until thick. Add softened cream cheese. Pour over crust. Next spread whipping cream over pudding mixture. Melt chocolate chips and butter. Add milk and powdered sugar. Mix until smooth. Drizzle over whipping cream. Refrigerate.
(You can modify this recipe to be lower calorie by using sugar free pudding, sugar free chocolate and low fat cream cheese. You can even use Splenda instead of powdered sugar. Yum!)
From Amy Grandpre
½ c. butter
1 c. hot water
1 c. flour
4 eggs
2 small pkgs. instant vanilla pudding
3 c. milk
1 8 oz pkg. cream cheese, softened
3 c. whipping cream, sweetened and whipped
½ c. chocolate chips
2 Tbsp. butter, softened
3 Tbsp. milk
1 c. powdered sugar
Bring butter and water to a boil. Add flour, stir to form ball. Remove from heat. Add 4 eggs, one at a time, until mixed. Spread mixture on bottom of large jelly roll pan (greased). Bake 30 minutes at 400°. Let cool. Mix pudding and 3 cups milk until thick. Add softened cream cheese. Pour over crust. Next spread whipping cream over pudding mixture. Melt chocolate chips and butter. Add milk and powdered sugar. Mix until smooth. Drizzle over whipping cream. Refrigerate.
(You can modify this recipe to be lower calorie by using sugar free pudding, sugar free chocolate and low fat cream cheese. You can even use Splenda instead of powdered sugar. Yum!)
Yuppie Chicken
YUPPIE CHICKEN
(Vina Gardner’s Recipe – she copied it from a “yuppie” restaurant)
From Bethany Cory
boneless skinless chicken breast halves
sliced mushrooms
enough sliced Monterey Jack Cheese to cover chicken
worcestershire sauce
Pre-heat oven to about 375º. Spray 13x9 pan (or smaller for less
chicken) with non-stick spray. Put chicken in pan and sprinkle with
sliced mushrooms (lots or a little to taste). Sprinkle with several
shakes of Worchestershire sauce (a little goes a long way) and cook,
uncovered for about 15 minutes. Remove from oven and cover with
hearty slices of cheese. Continue cooking about 10 more minutes or
until juices run clear.
(Vina Gardner’s Recipe – she copied it from a “yuppie” restaurant)
From Bethany Cory
boneless skinless chicken breast halves
sliced mushrooms
enough sliced Monterey Jack Cheese to cover chicken
worcestershire sauce
Pre-heat oven to about 375º. Spray 13x9 pan (or smaller for less
chicken) with non-stick spray. Put chicken in pan and sprinkle with
sliced mushrooms (lots or a little to taste). Sprinkle with several
shakes of Worchestershire sauce (a little goes a long way) and cook,
uncovered for about 15 minutes. Remove from oven and cover with
hearty slices of cheese. Continue cooking about 10 more minutes or
until juices run clear.
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