Potato Soup

I peeled some potatoes and diced them,

then I did the same with half an onion

I put in a spoonful of chicken bullion

I put in a can of golden mushroom soup

I refilled the can with water and dumped er in

I sprinkled chives, salt and pepper on the whole pot.

when I came home i put in some sour cream and ham....

You asked for a recipe, and this is how I cook...sorry babe!

these are the measurements the website gave

8 cups diced potatoes

1/3 cup onion, chopped

3 (14 1/2 ounce) cans chicken broth

1 (10 3/4 ounce) can condensed cream of chicken soup

1 (8 ounce) package cream cheese, cubed, softened

1/2 lb bacon, cooked and crumbled

Oatmeal Raisin Cookies

Ingredients 

Original recipe makes 4 dozen

• 
  
  
  
  
  
  
  
  
  3/4 cup butter, softened
• 3/4 cup white sugar
• 3/4 cup packed light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour

• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 3/4 cups rolled oats
• 1 cup raisins

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
3. Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

Blaxall's Chocolate Dessert

 

Melt 1/3 cup margarine or butter and add 2 1/2 cups graham wafer crumbs and 1/2 cup brown sugar.  Mix well so that crumbs are well coated.  Pack 3/4 of the crumb mixture into the bottom of a 9 x 13 pan. 

 

In a medium saucepan melt 3/4 cup margarine or butter

mix the following together and add to the butter:

1/3 cup cocoa

1 1/2 cups sugar

Remove from heat and add 3 beaten eggs. 

Stir well and return to heat and cook over medium heat til bubbly, stirring constantly.  Cool.

Fold in 1 1/2 cups cream, whipped.

Pour over the crumb layer in the pan then sprinkle rest of crumbs over top.

Freeze then cut and serve.

 

**This is the original recipe.  Since then we have changed it to use chocolate wafer crumbs instead of the graham crumbs. 

Pumpkin Cookies

Dry ingredients - 

3 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 ish teaspoon salt ( I just take a pinch)

1 teaspoon ground nutmeg

1/4 teaspoon all spice

1 teaspoon cinnamon

Wet ingredients -

1 & 1/2 cup sugar

1/2 cup unsalted butter @ room temp

1 cup canned pumpkin puree

1 egg

1 teaspoon vanilla

&

as many chocolate chips as you want

How To:

Preheat your oven to 350 degrees

In bowl, mix together your flour, baking powder, baking soda, cinnamon, nutmeg, allspice & salt.

In separate bowl, cream together your butter and sugar. Add remaining ingredients.

Add your dry ingredients mix to the wet and combine.

Fold in your chocolate goodness.

Scoop dough onto prepared sheets. I use a medium sized ice cream scoop size.

Bake the cookies for around 10-12 minutes. Or until a toothpick comes out clean from one of the middles.

Cabbage Rolls

Cabbage Rolls are made with cabbage leaves filled with ground beef and rice, with tomato sauce.

Ingredients:

• 12 cabbage leaves
• .
• Filling:
• 1 pound ground beef
• 3/4 cup cooked rice
• 1/2 cup finely chopped onion
• 1 egg
• 2 teaspoons salt
• 1 teaspoon pepper
• 1/2 cup milk
• .
• Sauce:
• 1 cans (8 ounces ) tomato sauce
• 1 can (14.5 ounces) diced tomatoes, undrained
• 3 tablespoons sugar
• 2 tablespoons vinegar
• 1/2 cup water
• 2 tablespoons cornstarch mixed with 1/4 cup cold water

Preparation:

Drop cabbage leaves into boiling salted water; cover and cook for 3 minutes. Drain well. For filling, combine ground beef, rice, onion, egg, and salt, pepper, and milk. Mix well and divide into 12 portions. Place a portion into the center of each cabbage leaf. Roll leaf around filling; fasten with toothpick. Place in a baking dish. For sauce, combine tomato sauce, tomatoes, sugar, vinegar, and 1/2 cup of water and pour over cabbage rolls. Bake covered in a preheated 350° oven 40 to 45 minutes. Remove rolls and discard toothpicks. Place pan with juices over medium heat or transfer the juices to a saucepan and place over heat; stir cornstarch and water mixture into the sauce; bring to a boil and cook until thickened.
Recipe for cabbage rolls serves 6.

Banana Bread

1/2 cup softened margarine

3-4 ripe bananas

1 cup sugar

2 eggs

2 T milk

1 t vanilla

*Mix together with beaters

2 cups flour

1 t baking soda

1/2 t baking powder

*Add to the above by hand

Bake at 350 for 1 hr and 15 min -- makes enough for one greased bread pan

Cake in a bowl

This can be done with any type of cake or pudding

Skor Cake:

• Make one chocolate cake recipe like normal
• cut the cake up into cubes
• use chocolate pudding (the one that needs 3 cups of milk)
• whipping cream (500ml)
• 4-5 skor bars

Take half of the cake and put it in the bottle of the bowl. Then add half of the chocolate pudding. Layer half of the whip cream on top of that. Then sprinkle half of the crushed skor bars on top. Repeat process and enjoy!

Sour Cream Mushroom Chicken

**Serve with rice or noodles

2 lbs of chicken pieces

1/2 c flour

2 t salt

1/4 t pepper

1/4 c butter

1 c sour cream

1 c chicken broth

8 oz of freshly sliced mushrooms

1 1/2 t paprika

Combine flour, salt, and pepper. Toss chicken pieces in the flour mixture.

Melt butter in a skillet. Brown chicken on all the sides. Mix in sour cream, broth, mushrooms, and paprika. Transfer to a casserole dish.

Cover and bake for 45 min at 350 degrees.

Serves 4

Oatmeal Cake

Cake:
1 c. oatmeal
1 1/2 c. boiling water
2/3 c. soft margarine
1 c. sugar
1 c. packed brown sugar
1 t vanilla
2 eggs
1 1/2 c. sifted flour
1/2 t salt
1 t baking soda
1 t cinnamon
1/2 t nutmeg

*Soak oatmeal in boiling water for 20 minutes. Beat butter until creamy; gradually add sugars and beat until fluffy. Blend in vanilla. Add eggs, one at a time, beating well. Add oat mixture and mix well. Sift flour with soda, salt, cinnamon and nutmeg. Mix into oatmeal mixture. Bake in prepared 9x133 inch pan at 325 degrees for 30-40 minutes.

Frosting:
1/2 c. melted butter
3 T milk or cream
3/4 c. shredded coconut
2/3 c. brown sugar
1/2 c. chopped nuts (pecans)

* Combine all ingredients. Poke holes with fork over entire cake. Spread frosting over warm cake. Broil until bubbly ( 2 to 2 1/2 minutes) ** Watch or it burns quickly.

Rhubarb Apple Cream Pie

2 cups diced fresh rhubarb

1 cup diced cooking apple

3 T flour

1 1/2 cups sugar

2 T water

1 egg

2 t lemon juice

Mix it all together and pour into unbaked pie shell. Cover with pie crust top and sprinkle a bit of sugar over top

Bake at 400 for about 45 minutes just like you would an apple pie!

Primary Supper/Shipwreck

• 4-6 large carrots -- peeled and sliced over bottom of dutch oven
• 1 large onion - sliced over carrots
• 5-6 medium potatoes sliced and laid over onions
• sprinkle salt and pepper over top
• 1-2 cups of frozen/caned corn layered on top
• 1-2 lbs thawed uncooked hamburger. break up and pat hamburger over vegetable layers
• sprinkle salt and pepper over top
• 1/2 -1 cup uncooked rice sprinkle over hamburger
• combine 2 cans tomato soup and 1 1/2 cans of water together
• pour over to
• bake covered at 350 in oven for 2 hours until veggies are tender

Frozen Peaches Plus

2 c. orange juice

2 c. sugar

1 (19 oz.) can pineapple tidbits or chunks

2 cans mandarin oranges with juice

15 skinned peaches, diced

2 T fruit fresh

Combine all ingredients and divide among ziploc bags (about 2 1/2 cups). Seal and freeze in cake pan. Once frozen take away cake pan.

To Use:

• partially thawed for a fruit cocktail
• bring to a boil; thicken with cornstarch and a little water and use as a sauce for cake or a filling for cream puffs
• add 2 to 3 tablespoons to 1 glass of gingerale or sprite for a delicious drink
• add additional fruit (bananas) for a fruit salad
• add to jello for a set salad (will be a part of the liquid)

Baker's Icing

2 1/2 T flour

1/2 c milk

*Put in a pan and stir over the heat until it forms a paste. Set aside and let cool completely.

1/2 c margarine -- needs to be at room temperature (do not microwave)

Mix paste and margarine (remember room temp) then add:

1 c icing sugar

1 t vanilla

1 T cocoa (if you want it to be chocolate)

Beat that all together for a minimum of 5 minutes!

*You have to refrigerate this icing once it's on the cake*

Chocolate Revel Bars

One:

- 1/2 cup margarine

- 1 cup brown sugar

Two:

- 1 egg

- 1 tsp vanilla

Three:

- 1 3/4 cup oatmeal

- 1 1/4 cups flour

- 1/2 tsp baking soda

- 1/2 tsp salt

Four:

- 3/4 cup chocolate chips

- 2/3 cups sweetened condensed milk

- 1 Tbsp margarine

- 1 tsp vanilla

- 1/4 tsp salt

- 1/2 cup chopped nuts

Directions:

1. In bowl cream margarine and brown sugar till smooth and fluffy

2. Add vanilla and egg and mix again

3. In a separate bowl mix oatmeal, flour, salt, and baking soda. Stir till mixed. Then add to bowl and mix until well blended.

4. In a double boiler, heat chocolate, condensed milk, salt and margarine. Once smooth and melted add the vanilla and nuts if desired.

5. Pat 2/3 of the mixture into the bottom of a greased 8x8 pan. Spread the chocolate mixture over top. Put the remaining 1/3 of the oatmeal mixture on top.

6. Bake at 350 degrees for 25 minutes. Cool and cut.

Hard Time Puddin

2 c. flour

1 c. sugar

5 t. baking powder

1 c. milk

1/2 t. salt

2 c. boiling water

2 c. brown sugar

2 T. margarine

2 t. vanilla

pinch of salt

In bowl, mix flour, sugar, baking powder, milk and salt with a wooden spoon. Spread in a 9 x 13 pan. Then mix boiling water, brown sugar, margarine, vanilla and salt. Pour on top of first mixture. Bake at 350 for 30 minutes. Serve hot with ice cream or fresh cream.

Appetizers from Around the World

To try appetizers from around the world go to this link:

http://www.whats4eats.com/appetizers

Apple Crisp

Peel and slice 7-8 apples. Put in bowl and sprinkle with lemon juice and cinnamon

Put in separate bowl:

1/2 c margarine

3/4 c brown sugar

1 c flour

1 t soda

1/2 t salt

1 c oatmeal

Mix with a pastry blender until all crumbly and then pour over apples

Bake at 350 for 60 minutes (apples are bubbly)

Sticky Icing

1/2 C sugar

2 T water

1/4 c. white corn syrup

Mix the above ingredients in a sauce pan. Put on the heat on medium and slowly let the mixture come to a rolling boil. Use the candy thermometer and let the mixture get to 242 degrees (soft ball stage)

While the mixture is heating up, beat 2-3 egg whites in a glass bowl. The egg whites need to be STIFF.

Once the mixture has gotten to 242 remove from heat. The next part is tricky and might need 2 people. Have one person be mixing the egg whites with a hand mixer while the other person slowly pours the mixture into the egg whites. It has to be poured at a slow steady pace or else it won't mix properly. This process takes about 7 minutes!

Butterhorns

1/2 c butter

1 c. lukewarm milk

LARGE 1/2 c sugar

1 t salt

3 eggs

2 T yeast

1 1/2 c. warm water

3 T instant mash potato powder

* Mix all together in a large mixing bowl

Add 3 cups of flour

Let rise!

Add 3 more cups of flour and let rise again!

Roll out 1/2 inch thick; spread with butter, white sugar, and a little bit of cinnamon. Roll up again. Cut 1 inch thick and flatten. Place on a cookie sheet. Rise 20 min.

Bake 15-20 min at 425

Let cool and put whip cream on top!

Caramel Popcorn

Pop popcorn and lay out on a cookie sheet

1 c. brown sugar

1/2 c. corn syrup

1 tsp. vanilla

1/2 c. butter

Place all the ingredients in the saucepan and bring to a boil.

Pour sauce over popcorn!

Enjoy!

Pretzels

4 teaspoons yeast
1 teaspoon sugar
1 ¼ cups warm water
3 ½-4 ½ cups bread flour
½ cup sugar
1 ½ teaspoons salt
1 tablespoon vegetable oil

4 cups water
½ cup baking soda
kosher salt for sprinkling

1. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand about 10 minutes.

2. In your KitchenAid bowl, combine 3 ½ cups flour, ½ cup sugar and 1 ½ tsp. salt. Make a well in the center; add the oil and yeast mixture. Mix with dough hook. Add more flour if dough is too sticky. Knead 3-4 minutes.

3. Cover dough with plastic wrap, and set in on a greased plate in proofing oven to rise until it has doubled in size, approximately 30 minutes.

4. Gently punch down dough. Before shaping, start preheating the oven to 425 degrees, using convection bake setting.

5. Cut the dough into 12 pieces. Roll each one until it’s about 15-inches long and the thickness of your finger. Twist each into a pretzel.

6. Mix water and baking soda in your largest stock pot. Bring to a boil.

7. Dip each pretzel in boiling soda water for 5 seconds. Place on greased baking sheet, lightly sprinkle with kosher salt and bake for 8-10 minutes. Cut each pretzel in half before serving. Serve with mustard.

Calzones

2 ½ cups very warm water (120˚ to 130˚)

2 tablespoon yeast

¼ cup sugar

1 teaspoon salt

6-7 cups bread flour

3 c. part skim Ricotta cheese
3 cups shredded Mozzarella cheese

12 oz. finely chopped cooked ham
1 tablespoon dried oregano leaves

2 green peppers, chopped

1 small onion, chopped

2 tablespoons olive oil

1 jar (28 oz) spaghetti sauce for dipping

1. In your Kitchen Aid bowl, dissolve yeast in warm water.

2. Add sugar, salt and 6 cups flour, using flat beater.

3. Mix to form dough. If more flour is needed, add enough until dough no longer sticks to bowl. Mix about 3 minutes, using dough hook. Let dough rest for 10 minutes on a greased plate, loosely covered with plastic wrap in proofing oven.

4. Meanwhile, mix cheeses, ham and oregano in a bowl.

5. Heat olive oil in skillet over medium heat. Add pepper and onion and sauté until soft and onion becomes translucent.

6. Form dough into 11 balls. Roll each ball into a circle.

7. Place a portion of cheese filling and vegetable mixture in center of circle.

8. Fold circle and seal with water and fork.

9. Place on a baking sheet. Continue to form remaining calzones. Pierce each calzone once on top with a fork for venting.

10. Let rest another 10 minutes in proofing oven.

11. Bake at 375 degrees on convection setting (lower oven) for 20 minutes. On the convection bake setting, you can bake all pans in the same oven at the same time; just place on separate racks.

12. Cut calzones in half for serving, heat spaghetti sauce and serve with warm calzones.

Focaccia Bread

2 ½ to 3 cups bread flour

1 tbsp dried rosemary leaves, crumbled

1 tbsp sugar

1 tsp salt

1 package regular or quick active dry yeast (2 ¼ tsp)

5 tbsp olive oil, divided

1 cup very warm water (120° F to 130° F)

¼ cup grated parmesan cheese

Cornmeal

2 tsp. olive oil for dipping in each kitchen

1 tsp. balsamic vinegar for dipping in each kitchen

Preheat large oven to 400 degrees.

1. In KitchenAid bowl and with flat beater, mix 1 cup of the flour, the rosemary, sugar, salt, and yeast. Add 3 tbsp oil and the warm water. Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently. Stir in enough remaining flour until dough is soft and leaves sides of bowl, switching to dough hook near the end.

2. Using dough hook, knead 5 to 8 minutes or until dough is smooth and springy. Grease large plate with shortening. Place dough on plate, turning to grease all sides. Cover plate loosely with plastic wrap and let rise in proofing oven about 20 minutes or until dough has almost doubled in size. Dough is ready if indentations remain when touched.

3. Generously sprinkle a cookie sheet with cornmeal.

4. Gently push fist into dough to deflate. Divide dough in half. Shape each half into a 6- to 8-inch round (about 1” thick) piece on the cookie sheet. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in proofing oven about 10 minutes or until dough has doubled in size.

5. Gently make ½-inch deep depressions about 2 inches apart in dough with fingers. This is done to add a decorative surface to the top of your bread. Carefully brush with 2 tbsp oil; sprinkle with cheese. Bake at 400 degrees for 15 to 20 minutes or until golden brown. Have each kitchen set out a small ramekin on their table to serve with a 2 tsp. of olive oil and 1 tsp. balsamic vinegar for dipping.