Nancy,
In the Sunday, September 2 newsletter,
a clone recipe for Dairy Queens Blizzard was submitted. We thoroughly
enjoy the blizzards at Diary Queen and I was wondering if anyone would
have a clone recipe for their Pecan Cluster Blizzard? That one is our
absolute favorite.
Thank you, Cindi in Northeast Nebraska
Recent Newsletters
August 28
August 29 August 31
Sept 1
Sept 2
Kathy thank you so much for the butter recipes. These will go great
with bagels in the morning. I work full time and have to get the kids to
school. These will help. Something different other than just cream cheese.
Thanks again.
Lisa-Union Bridge, MD
Hello to Everyone,
Nancy I have just finished reading the Sunday, September 2 newsletter, and
felt the need to send you, and everyone that sends in recipes, tips and
just comments, a big Thank You. There are occasional days I don't find a
recipe, or two, that I think I might enjoy, but they are few and far
between. Then there are days, like this one tonight, that are full of
recipes to copy and keep. Again, a big Thanks to Nancy for getting this
together for us all and Thanks to all who
contribute.
Oma in LA (Lower Alabama)
For Lynn in Las Vegas who had a question on making orange sherbet
without an ice cream maker. The milk, sugar, KoolAid recipe was on the
back of the KoolAid envelopes in the 50s. The original recipe called for
making it in ice trays and putting it in the freezer part of the fridge.
You could actually put it in any container for freezing or even popsicle
containers. This was a big treat for us growing up in the heat and
humidity of a Missouri summer before air conditioning was prevalent.
Dave in Colorado
Hi everyone, I would like to try cooking fresh salmon and I'm afraid I
really don't know a good way to do it.
Also would appreciate any recipes to cook fresh fish. Thanks everybody for
all of the recipes and tips.
Marilyn in Ohio
My sister-in-law keeps bringing me squash. I told her I ran out of ways
to fix them. The next time she came over she brought me her favorite
recipes with more squash.
Lisa
Squash Casserole
2 sm. yellow squash, sliced
1 med. zucchini squash, sliced
1 sm. white onion, sliced
1 tomato, sliced
2 tbsp. grated Parmesan cheese
1/2 tsp. seasoned salt
1/2 tsp. basil
1/2 tsp. thyme
Place all sliced vegetables in casserole dish. Mix all other ingredients.
Toss lightly and cover. Microwave on full power 8-10 minutes. For
conventional oven, bake at 350 degrees for 20-25 minutes.
Squash Dish
3 med. yellow squash, skinned & sliced
3 med. zucchini squash, skinned & sliced
2 med. Vidalia or sweet onions, sliced
1 sm. can regular V-8 vegetable juice
Margarine
Salt & pepper to taste
Sauté yellow squash, zucchini and onion with margarine in a covered
skillet over medium-high until onion is soft. Add V-8 juice, salt and
pepper; reduce heat. Let simmer about 20 minutes, turning occasionally to
prevent squash from sticking and browning. Serve as a side dish to meat,
poultry or fish. Serves 4-6.
Squash Dressing
2 c. cooked yellow squash, drained and mashed
2 c. cornbread, crumbled
2 eggs, beaten
1/2 stick oleo
1 med. onion, chopped and cooked
Salt and pepper to taste
1 can cream of chicken soup
Mix all ingredients together and pour into greased casserole. Bake at 350
degrees for 25 minutes.
Layered Squash Salad
1/2 head of shredded lettuce
1 c. tomatoes, chopped
1 c. fresh mushrooms, sliced
1 (10 oz.) pkg. frozen peas, thawed & drained
4 oz. Cheddar cheese, shredded
1 c. green peppers
1 c. yellow squash
In clear salad bowl, layer ingredients. Spread salad dressing over top
sealing to edge of bowl. Chill. Garnish with bacon bits or shredded cheese
if desired.
Baked Yellow Squash
2 lbs. yellow squash
1 lg. onion
1 can shoe peg corn
1 c. Velveeta cheese
1 sm. can hot chili peppers
1 tsp. sugar
Salt and pepper
cracker crumbs
Boil cut up squash and onions until tender in very little water. Mix corn,
cheese and peppers with squash and onions after they have been cooked and
mashed. Season to taste with salt and pepper, add sugar. (This may be
frozen at this time if you wish). Put into casserole and top with cracker
crumbs. Bake at 350 degrees until brown.
This is for Tona in Alabama
Was just makin' sure that you have actually made the Congo Bars. I always
want to use the tried and true versions of recipes rather than one just
copied from site. The reason for my inquiry is that on the same day that
you posted the recipe is appeared on a site to which a subscribe,
cooksillustrated@amerciasterskitchencorp.com Please let us know,
Tona, if you have actually tried a recipe and know that it is good.
Obviously you have because so many of yours are "keepers" from the start.
This one time - I was just curious.
Susana in Louisiana
Comment
Tona sends in a number recipes at one time to use when there is room in
the newsletter to fit them. She actually sent this recipe to me in
February of 2007 and I didn't post it in the newsletter until now.
Other Recommended Recipe Pages on the Net
Swiss Steak Recipes
Crockpot Recipes
More Crockpot Recipes
Blackberry Recipes
Flavored Popcorn
Recipes
Amish and Pennsylvania Dutch Recipes
Copycat/Clone Recipes
Beef
and Meatloaf Recipes
Chicken Recipes
Recipes
using Bisquick
Recipes using Peanut Butter
Nancy and Neighbors,
Thanks again for all the wonderful sites and recipes that you allow us to
share with one another. It's good to know that when you make one of "our"
recipes, there will be no worry about it coming out right nor not. I
recently got this obvious idea on the Pillsbury site and thought that
others could use it. I never thought of it but what a great idea! Perfect
- especially when you have kids.
Cinnamon Roll Bites
Heat oven to 375 degrees. Grease large cookie sheet. Using scissors, cut
each roll into 4 equal pieces; place separately on greased cookie sheet.
Bake in preheated oven for about 10 minutes. Drizzle the icing over all
the "Cinnamon Bites"
Honestly, this is really a great idea for kids, for those Saturday morning
cartoon breakfasts in front of the TV and I even like to take these to
work to share with my coworkers. I just know somebody will not have
thought of it and will be glad for the idea.
Susana in Louisiana
I have so many cucumbers in my garden. I pulled out the recipes I have
used in past years. Thought someone in the group might like them too.
Susie
Cucumber Vinaigrette
1 lg. cucumber
1/4 c. parsley, finely chopped
1 tbsp. sugar
1 tsp. salt
1/4 tsp. pepper
2 tbsp. vinegar
1 tbsp. water
Pare cucumber, cut crosswise into thin slices. (You should have about 2
cups.) Place in small bowl. Sprinkle parsley, sugar, salt, pepper, vinegar
and water over slices. Toss to mix; chill about 30 minutes. Stir lightly
before serving.
Serves 4.
Jello Cucumber Salad
1 lg. pkg. lime Jello
1-1/2 c. hot water
2 c. cucumber, grated
2 tbsp. onion, grated
1 c. salad dressing
1 tsp. salt
2 c. cottage cheese
Dissolve Jello in water. Chill. Add rest of ingredients. Stir until well
blended. Pour into mold and chill until firm.
Tomato and Cucumber Salad
2 tbsp. oil
1 tbsp. sugar
1/4 tsp. black pepper
1 tbsp. vinegar
1/2 tsp. salt
1 tsp. parsley
Peel and slice 1 medium cucumber thin
2 med. tomatoes (diced)
1 onion (sliced and separated into rings)
Combine first 6 ingredients in a jar. Shake well. Pour mixture over
vegetables. Refrigerate for 2 hours before serving.
Susie
For Bee in SC; Here is my recipe for Cinnamon Rolls. I adapted this
from several different recipes to come up with a cinnamon roll I am very
pleased with. It requires some work but I feel but is worth the effort.
Whenever my daughter comes in from MO she asks be to make this for her.
Cinnamon Rolls- Prep and cook time 3 hours
In a saucepan combine
3/4 c milk
1/2 c sugar
1-1/4 tsp salt
1/2 c butter
Heat over low heat until butter melts and the sugar is dissolved; cool to
lukewarm.
In a large warm mixing bowl; dissolve
2 packages yeast
1/3 c warm water (105-115°)
3. To the yeast mixture add
3 room temperature eggs
5 c white flour
the milk and sugar mixture
Mix, then knead well (I use my kitchenaid mixer with bread hook), adding
1/2 cup flour at a time until dough is not sticky but is still very soft.
(5 1/5 cup - 6 1/2 cup flour max). I like my dough to be slightly tacky
(too much flour makes a heavy not fluffy roll).
4. Place dough in a lightly greased or buttered bowl, turning to grease
the top. Cover and let rise in a warm spot until doubled in size (about 1
hour). Punch dough down and divide in half. Roll each half into a 9x18
inch rectangle. Spread with cinnamon spread
Cinnamon Spread:
mix together:
1/2 c brown sugar
1/2 cup white sugar
1 1/2 tbsp cinnamon
add 1/2 cup melted butter to this and mix well
4. After spreading each rectangle with cinnamon spread, roll up tightly,
starting at the longest side. Pinch seam. Stretch to 18 inches long if
necessary. Cut into twelve 1 1/2 inch slices. Place the 12 slices into a
greased 9x13 baking pan. Repeat with the 2nd dough. Cover and let rise
until rolls have doubled in size (about 1 hour). Bake uncovered in a
pre-heated 350° oven for 20 minutes. Rotate pans in oven after 10 minutes
for even browning.
Remove from oven and while rolls are hot, drizzle with a glazed frosting.
Glaze:
2 cup powdered sugar
2 tbsp milk
1 tsp maple or vanilla extract (most people rave over the maple)
Mix until smooth.
Makes 24 rolls, 265calories each, 9 gram fat
You can divide recipe in half for 12 rolls. Do not store baked rolls in
the refrigerator as this dries the rolls out. If the rolls last over 3
days you can freshen them up in the microwave before eating. Most
breads/rolls don't keep well after 3 days.
You can make the prepare the rolls the evening before cooking, just skip
the 2nd rise and cover pan with plastic wrap that has been oiled. Chill
2-24 hours. To bake let the rolls stand at room temperature at least 20
minutes, more if they need to rise more (they will rise slightly overnight
in the refrigerator). Uncover and puncture any surface bubbles with a
tooth pick. Bake as above.
Bobbie/Frankfort/IL
Wilted Salad/Dressing
Greens-I usually use Fresh Spinach, but you can use whatever greens appeal
to you
5 strips of bacon
1/4 cup of cider vinegar
1/4 cup of sugar
1/4 cup of water
Saute bacon til crisp, remove from pan. Stir in vinegar, sugar and water
til you have
dissolved sugar.
Pour over greens and salt and pepper to taste.
Maxine, Emporia,Ks
Good morning Nancy, I am responding to Susie, who is looking for a
wilted lettuce or spinach salad from the Sun., Sept. 2nd newsletter. This
recipe is T & T and was given to me by my dear friend in Laramie, WY just
before we moved to Alamogordo. This is so good! It makes a whole meal when
the weather is hot!
Wilted Lettuce T & T
4 bacon strips, cut up
1/4 cup vinegar
2 tablespoons water
2 green onions with tops, sliced
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper
8 cups torn leaf lettuce
1 hard-cooked egg, chopped
In a skillet, cook bacon until crisp. Remove from the heat. Stir in
vinegar, water, onions, sugar, salt and pepper; stir until sugar is
dissolved. Place lettuce in a salad bowl; immediately pour dressing over
and toss lightly. Garnish with eggs. Serve immediately. Serves 6
Take care Nancy!
Take care Nancy!
Chris in NM
Good Morning Nancy, I have been sending in requests for recipes and
Outlook express would not let me send them. I am now going to try and send
one in by coping and pasting the address into it.
I have bought a whole pork loin. In the past I have always bought
smaller pork roasts and I would put them in my crock pot and the meat
would be so tender. I plan on having a good few people in for a good fall
dinner and want to serve the whole pork loin roast. My questions is how
can I cook it in the oven and have it come out close to if not the same as
it does from the crock pot. Tender that is.
I would appreciate any help I can get.
I love your newsletter Nancy and all the recipes that are in it.
Rosie PA/FL
Does anyone have the recipe for a chocolate cake mix in box and using
canned cherry pie filling in it?
I had made one months ago in mini loafs and froze them and recently taken
one out and was so moist and delicious lost my recipe when my computer
went out. I want to make them again , can anyone help?
Thanks, Lois
Hi Nancy, for Bee in SC Sept. 2, newsletter:
Re: Cinnamon Rolls. Nancys-kitchen newsletter
June 27, 2007 (Easy
Strawberry Cinnamon Rolls.)
Bear Claws newsletter 4-30-07
Raspberry Pull Apart Bread newsletter
4-20-07
Peach Pull Aparts newsletter
4-20-07
Cinnamon Sticky Buns:
mccormick.com/recipeprintfullpage.efm?id=11429
Cinnamon Rolls
Dough
1 pkg. yeast
3/4 C. Sugar
1 1/2 C. Water
3/8 C . Shortening (melted)
1 egg, beaten
5 C. Flour
6 Tbs. Powdered Sugar
1 tsp. salt
Dissolve yeast and sugar, in lukewarm water. Add melted shortening and
beaten egg. add flour, powdered milk and salt. Mix thoughly. Cover and let
rise in a warm place until double. Punch down dough and roll out to 1 1/4
inch thickness. Brush with butter.
Cinnamon mix:
1 C. Brown sugar
1 1/2 Tbs. Cinnamon
1/2 C. white sugar
Combine ingredients thoroughly. Sprinkle cinnamon mix onto dough and roll
up lengthwise. Cut into 12 2 1/2 inch rolls. Place on greased tray. let
rise until double. Bake 400 degrees for 20-25 minutes.
Glaze:
1/2 Box powdered sugar
1/2 C. melted butter
Enough water or milk to make spreading easy. Brush onto rolls after they
come out of the oven.
Margaret, Tulsa
Hi Nancy and all.... for Linda who is asking about uses for the GT
Express 101. Go to the Easy Bake Oven site right here on Nancy's page in
the left hand margin. You can use any of the Easy Bake Oven recipes in the
Express 101. They are just the right amount to put into the wells. Just
remember that the Express 101 cooks from both the top and the bottom at
the same time so your cooking times will be shorter.
I think I only baked the little cakes about 8 minutes. Be sure to fill the
wells so they can effectively cook from top and bottom.
Barb/De.
Nancy,
For Carole in Calgary in the 9/2 newsletter:
Be very careful when purchasing an electric cookie press. I have had a
couple of the newer ones which are actually battery powered. They did not
work well for me.
I do now have 4 of the old electric Super Shooters that are no longer
made. I lucked up on 2 at a yard sale for $1.00 each and had just bought 2
on Ebay for like $10.00 each.
These will handle my cheese straws and does a wonderful job on cookies.
Because they are really electric, they can handle a heavy dough. Check out
one of the online auctions before you buy. It will probably be your best
option
Jean in NC
I am looking for a good recipe for Maryland Vegetable Crab Soup.
Lauren, MD
Hi All this is Jo Ann again. I have a problem in that I can not reach
the bottom of the windshield on the inside of the car to
clean it. Has anyone found a utensil to help with this problem? I
would certainly appreciate any help with this as the window is getting
dirtier by the day. Thanks in advance. Nancy really enjoy the newsletter.
Hi All, Our family recently vacationed at Holden Beach, North Carolina and
ate at a restaurant called Betty's. They had delicious hush puppies. Would
any one have their recipe? They are the best we have ever eaten.
Thanks Jo Ann
Here is a little appetizer that we have served at birthdays.
Lisa-Union Bridge, MD
Taco Meatballs
15 oz ground turkey - or you can use lean ground beef
1/2 cup finely chopped onion
1 egg, slightly beaten
1/2 pkg of taco seasoning mix
Salt and Pepper to taste
Garlic powder to taste
Mix all ingredients in a bowl.
Shape into about 40 mini meatballs and place in a baking dish sprayed with
non stick cooking spray. Bake at 400º for 15 minutes.
I made this for Easter this last time around for our potluck luncheon.
Everyone seemed to like it. Hope they just weren't being polite. Never the
less my family has requested again. Lisa-Union Bridge, MD.
Baked Spaghetti-6-8 servings
2-1/2 cups broken spaghetti
2 quarts boiling water
2 tsp salt
3/4 cup chopped bacon
1 small onion, chopped
2-1/2 cups canned tomatoes
1/2 cup grated cheese (your choice, I like the pizza mixture that the
stores offer)
1/2 cup bread crumbs
4 Tbsp butter, melted
Cook spaghetti in boiling water until tender. Drain and rinse well with
cold water. Fry bacon and onion until brown, then add tomatoes and season
with salt and pepper.
Let boil for a few minutes. Add grated cheese. When cheese has melted, add
spaghetti. Pour into baking dish and cover with the melted butter and
crumbs.
Bake at 350º for 30 minutes.
Nancy: I have not received the newsletter in my E-mail the past two
days. While I am able to go to the web site and pull up the newsletter it
is much easier to have it arrive as an individual E-mail. I'm requesting
your advice as to whether I should re-subscribe to the newsletter to see
if this will solve my problem. I sure don't want to miss a single
newsletter!
Mr. Myron Drinkwater - Lake Forest, CA
Comment
Each day I check to make sure that there are no "spam" words in the email
that would cause it to go to the junk mail folder. I would not
re-subscribe yet. First call your ISP that provides you email. Ask them if
they could make sure you get your newsletter and give the information
about it. Let them know that it is a double opt in newsletter. (This means
you subscribe and then verify by email you really want the newsletter.) I
am not sure what the problem is but don't think it is from my end.
Nancy Rogers
Re: a TNT recipe for Wilted Lettuce or Spinach for Susie.
Here is a recipe from my moms files that we loved. You can serve this over
spinach, endive, cucumbers, fresh dandelion or cabbage, but we mostly ate
it over fresh spinach or endive.
Marilyn in Oh
Hot Bacon Dressing for Spinach
8 slices bacon, diced (save grease)
1 cups white sugar (can use less if desired)
3 tsp. cornstarch
1/2 tsp salt
1/4 cup water
3 or 4 Tbsp. bacon grease (or to taste)
1/4 to 1/2 cup white vinegar (to taste)
Place bacon in large, deep skillet. Cook over medium heat until evenly
brown; drain and set aside. In medium bowl whish together sugar,
cornstarch and salt.
Slowly pour in water, whisking constantly. Add to skillet with desired
grease, pour vinegar mixture over it. Cook over medium heat, stirring
until mixture thickens.
Pour hot dressing over fresh greens and add bacon; toss to coat. Makes
about 1 cup dressing
AnneE from PA thanks for the reply in the 9-2 newsletter regarding oven
roasting beef roasts. I usually use eye of round roasts. Do you
think the instructions you gave for the standing rib would work well with
the eye of round?
Dixie in AL
This is for Linda in Moline (Aug 26 newsletter)
I’m still trying to catch up on emails since I have returned from Alaska.
Here is a TNT recipe that turns out wonderful.
Steak Dyan
1/2 c. brown gravy
1/4 c. sour cream
1/4 c. steak sauce
1/4 c. onion, diced fine
1 1/2 pounds beef sirloin steak
1/4 tsp. seasoned salt
3 TBS butter
8 oz. fresh mushrooms, sliced
1/4 c. madeora wine (I used water) The wine is good for tenderizing the
meat.
Preheat sauté pan on medium-high heat for 1-2 minutes. Mix gravy, sour
cream and steak sauce in bowl. Dice onion and set aside.
Sprinkle both sides of steak with seasoned salt.
Melt butter in sauté pan and add steak. Cook 6-8 minutes on each side.
Remove steaks from pan and set aside, leaving drippings in pan. Add
mushrooms and onions; sauté for 3 minutes.
Add wine to pan, stir into mushroom mixture and simmer for 1 minute. Add
gravy mixture to pan and simmer for 1 minute. Return steaks to pan, turn
down heat to low and simmer for 3 minutes. Serve.
Hope you enjoy, Angie in Ohio
For Lynn who wanted ice cream ideas without a maker. Before the we had
freezers and we had to use ice that was hard to get (long time ago). We
would make ice cream and put it in the ice cubes. For sherbet you can take
the ice cream out of the cubes put in a bowl, mash up little and put in
dishes. I do not know about ice cream, but since we got our little ice
cream maker that you put in the freezer and takes up little space. It is
so easy to make ice cream without all the hustle with ice. It is so easy!
My husband and I make ice cream every night during the summer. The 1 qt
container cost less than $40.00. Watch for late summer sales, you may be
able to pick one up cheaper. I think you would love it.
Betty T. Ga.
Hi,
In the Sunday's newsletter Linda wanted to know where to get a recipe book
for her GTXpress 101. If you go to
http://www.xpress101.com and then click on the
Help Button you can download a free copy (in pdf format) of the
book.
Sandy
Nancy for people reducing the amount of sugar that they have you can
make a lot of recipes that have reduced sugar and/or no sugar what so
ever. If someone gives me a recipe that call for sugar and I feel that it
is not needed when I send it in to the newsletter I will say a lot of the
times optional or I don't add it to the recipe. To Susie, no city or state
listed, newsletter 9/2 with the Sloppy Joes recipes with sugar added, for
people wanting to try the recipes you can leave out the sugar and make the
recipes. I do not add sugar to Spaghetti Sauce, Sloppy Joes, or to any
recipe that calls for it such as these. A couple of years ago I made my
Sloppy Joes for Vacation Bible school and I had no problem with people
wanting it sweeter. In fact I had people saying that it was the best
Sloppy Joes that they had ever had. I do add sugar to some pies and cakes
but that is all. Yes it does take getting use to it but after a while you
just don't miss it. When you use onions that adds some sweetness to the
recipe and also if you use catsup it has corn syrup and sometimes other
sweetener products in it. That also helps to sweeten the end product.
Years ago I had a recipe for homemade BBQ sauce from Better Homes and
Garden and I have lost it. I remember some of the ingredient but don't
remember all of them. Back in the 70's I started to cut the family back on
sugar and it did work. Today the girls don't cook with much sugar other
than in cakes and pies. Sometimes I cut back on the amount of sugar that I
use in the cakes and pies and we don't notice any difference.
Susie these recipes sound good and as you said you can add or delete
any ingredient. Your slow cooker recipes sound good for people on the go
for the fall months. I know everyone is busy with school starting, our
schools in Indiana start the middle of August; football games and all the
activities that the kids are in in the fall. This is how I make the
recipes that she submitted but wanted to cut down or out the sweetness. I
know we all eat way to much sweetener and amount of food each and every
day. I have been cutting back on both. In fact I have even found a catsup
that has reduced sugar and we don't notice any difference at all. I have
started again to read labels when we go grocery shopping and I do realize
that it adds to the time it takes but for us I don't care.
Right now I am having a ton of bleed test done because of the operation
that will be done in October, we hope, and they all came back great. I had
to have some more done on Saturday and I am hoping that they also come
back great.
You and your 4 legged associates take care and stay safe. Everyone else
have a great day.
Susie Indy
Must let you fine people know that with your advice my bundt cake
(actually, the orange cake from Tona) that I made for this week-end popped
out perfectly. I used the oil, shortening, flour mixture brushed on and
took it immediately from the oven and on to the platter instead of waiting
10 minutes as I was previously told. Thank you all for helping me save
this pan that was headed for the Good Will.
Merrymaryan from MN
Grandma Nelsons Meatloaf (Stays together)
1-1/2 lbs ground beef
1/2 cup carnation milk
1 cup cracker crumbs
1 1/2 tsp salt
1 tbsp ketchup
1 egg
2 tbsp chopped onion
1 tsp dry mustard
1 cup cheddar cheese
Mix together. Bake 1 hr. 350 oven.
Lakelady MN
Nancy, Carole with an E wanted to know about an electric cookie
press. I have a Salton that is wonderful.
Alis from WA state
Cheesy Crunchy Chicken Bake-6-8 Servings
8 chicken breasts
4 slices Swiss cheese
1 can Cream of Chicken soup
8 tomato slices
2 Tbsp melted butter
1/2 cup crushed seasoned stuffing (I have used chicken and cornbread
flavor)
Hot cooked rice
Place chicken in a 3 quart oblong baking dish. Top with cheese. Stir soup
and spread over cheese. Top with tomato. Combine the butter and stuffing.
Sprinkle over tomato. Bake at 400º for about 25 minutes or until chicken
is cooked thru. Serve over rice.
Enjoy! Lisa-Union Bridge, MD
Nancy, please use this recipe for the Chocolate Breakfast Muffins, as I
found a small error in the first recipe I emailed to you. Sorry about
that!
Thanks, Joan, San Antonio, Texas
Chocolate Breakfast Muffins
2/3 cup cocoa, Dutch-process or natural
1 ¾ cups King Arthur Unbleached All-Purpose Flour
1 ¼ cups light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
1 cup chocolate chips
2 eggs
1 cup milk
2 teaspoons vanilla
2 teaspoons vinegar
½ cup (1 stick) butter or margarine, melted
In a large mixing bowl, whisk together the cocoa, flour, sugar, baking
powder, baking soda, salt and chocolate chips. Set aside.
In a large measuring cup or medium-sized mixing bowl, whisk together the
eggs, milk, vanilla and vinegar. Add the wet ingredients, along with the
melted butter or margarine, to the dry ingredients, stirring to blend;
there’s no need to beat these muffins, just make sure everything is
well-combined.
Scoop the batter into 12 lightly greased muffin cups. Bake the muffins in
a preheated 425 degree oven for 15 to 20 minutes, or until a cake tester
inserted in the center of a muffin comes out clean (watch them closely, as
they’ll burn around the edges if they bake too long). Remove the muffins
from the oven, and after 5 minutes remove them from the pan, allowing them
to cool slightly on a wire rack before serving. Yield: 12 muffins
Source Source:
The Baker’s Catalogue
Here are some tomato recipes my family enjoys.
Linda in NM
Marinated Tomatoes
1/2 c. finely chopped dill pickle
1 tbsp. dried onion flakes
1 tbsp. dried parsley
1/2 tsp. pepper
1/4 tsp. salt
1/4 c. olive oil
1/4 c. vinegar
1/4 c. dill pickle juice
1 c. Italian salad dressing
3 lg. garden fresh tomatoes, peeled & thickly sliced
Lettuce leaves
Combine all ingredients except tomatoes and lettuce. Pour over tomatoes in
a glass container. Cover and chill several hours. Remove carefully with a
slotted spoon and serve on lettuce leaves. May substitute 2 (16 oz.) cans
asparagus spears, drained, if good fresh tomatoes are unavailable.
Serves 6.
Marinated Tomato and Veggie Salad
1 head fresh broccoli, separated
4 oz. fresh mushrooms, sliced
1 can (5 oz.) water chestnuts, rinsed & drained
1 red onion, separated into rings
1 bottle (8 oz.) Italian dressing
1 to 2 c. cherry tomatoes, halved
Combine broccoli florets, mushrooms, chestnuts, onion and dressing in a
large bowl. Cover, marinate several hours, stirring occasionally. Just
before serving, add cherry tomatoes, stirring gently.
Yield: 6 servings.
Granny's Tomato Gravy
4 med. fresh tomatoes or 2 (16 oz.) crushed tomatoes
1/4 c. bacon grease
1 to 2 tbsp. flour or enough to thicken
Dash of black pepper
Heat bacon grease over medium heat until hot. Add flour, stirring
constantly until lightly browned. Add flour and pepper and let come to a
boil. Cover and let set for about 5 minutes. Can be served over rice or
hot biscuits.
Granny's Tomato Soup
2 c. fresh or canned tomatoes
1/2 tsp. baking soda
2 c. milk
2 tbsp. butter
1 tsp. salt
1/2 tsp. pepper
Place tomatoes in a large saucepan. If using fresh tomatoes, simmer until
tender. If canned, bring to a boil. Add soda. In another pan, scald milk.
Add milk to tomatoes and stir. Add butter, salt and pepper, stirring well.
Serve immediately with crisp crackers.
Serves 4.
Granny's Fresh Tomato Cake
1 yellow cake mix with pudding
4 eggs
1/4 c. oil
2 c. finely chopped fresh tomatoes, unpeeled
1/8 tsp. salt
1/2 tsp. cinnamon
Combine all ingredients in bowl. Beat well. Grease 9x13 inch pan. Bake
40-45 minutes at 350 degrees. When cool, sprinkle sifted 10X sugar. (It
tastes like a cherry cake/red tomato skins in it.)
Stuffed Tomatoes
6 med. tomatoes
1 pt. fresh mushrooms, chopped
2 tbsp. butter or margarine
1/2 c. dairy sour cream
2 beaten egg yolks
1/4 c. dry bread crumbs
1 tsp. salt
Dash pepper
Dash thyme
Cut stem end from tomatoes; scoop out pulp. Turn shells upside down to
drain. Chop pulp fine; measure 1 cup; set aside. Cook mushrooms in the
butter or margarine until tender. Combine sour cream and egg yolks. Add to
mushrooms with the tomato pulp; mix well. Stir in the crumbs, salt, pepper
and thyme. Cook and stir until mixture thickens and boils. Place tomato
shells in 10 x 6 x 1 inch baking dish. Spoon mushroom mixture into
tomatoes. Combine 1 tablespoon melted butter and 3 tablespoons fine dry
bread crumbs; sprinkle atop tomatoes. Bake in moderate oven (375 degrees)
for 25 minutes.
Scalloped Tomatoes
4 c. skinned, fresh tomatoes or canned
2 1/2 c. herb stuffing mix, divided
1 sm. onion, chopped
1/2 tsp. salt (optional)
1/2 tsp. oregano
1/4 tsp. black pepper
1/4 c. margarine
2 tbsp. sugar
In buttered 2 quart casserole (or use Pam), mix tomatoes and 2 cups
stuffing mix. Stir in remaining ingredients, reserving 1/2 cup stuffing
mix. Sprinkle reserved stuffing mix on top. Bake at 375 degrees, uncovered
for 45 minutes.
Granny's Stewed Tomatoes
4 c. peeled and chopped fresh tomatoes
1 med. onion, chopped
1/2 chopped bell pepper
1/4 c. vinegar
2 tablespoons sugar
Salt and pepper to taste
Place all ingredients in a pan and bring to a boil, stirring often. Simmer
for 15 minutes. Serve hot.
Granny's Stewed Tomatoes with Bread Dumplings
1/4 c. diced celery
1/4 c. diced onions
4 tbsp. butter
1 med./lg. green pepper, diced fine
4-5 fresh tomatoes, peeled, seeded, diced
2 c. tomato juice
1/4 to 1/2 tsp. sugar
2 tbsp. dried parsley flakes
Basil
Salt and coarse black pepper
Cornstarch and water mixture
BREAD DUMPLINGS
4 c. hot dog and/or hamburger buns, cut to dumpling size and dried several
hours; cut bread can be used, but buns are best
Sauté celery and onions in butter just until translucent. Add green
peppers, tomatoes, juice and seasonings to your taste. Bring to a boil,
thicken slightly with the cornstarch/water mixture. DO NOT overcook the
tomatoes. Keep their bright red color as well as the crispness of the
celery and onions. Pour tomato mixture over "dumplings" and stir gently
with a rubber spatula so as not to tear the dumplings. Serves 8. Flavors
compliment broiled fish or broiled chicken as a side dish.
Stuffed Tomatoes with Spicy Corn Salad
6 small, ripe tomatoes
1/2 c. creamy buttermilk dressing
2 tbsp. snipped parsley
1/4 tsp. pepper
Dash ground red pepper
2 c. cooked fresh corn kernels
1/2 c. shredded Monterey Jack cheese
1/4 c. chopped green pepper
1/4 c. chopped cucumber
1/4 c. chopped onion
Lettuce leaves
Place tomatoes, stem end down, on a cutting surface. Cut each into 4 to 6
wedges, cutting to, but not through, stem end. Spread wedges apart
slightly; sprinkle with salt. Cover; chill. In a small mixing bowl,
combine dressing, parsley, pepper and red pepper. In another bowl, combine
corn, cheese, green pepper, cucumber and onion. Add dressing mixture; toss
gently to coat. Cover; chill. Serve tomatoes filled with corn mixture over
lettuce on individual plates. Makes 6 servings.
Stuffed Tomatoes with Tuna Salad
4 red ripe tomatoes, cored and peeled
2 cans white meat tuna
1/2 c. finely chopped scallions
1/4 chopped fresh basil
1/2 c. mayonnaise
1/2 tsp. Worcestershire sauce
1/4 c. finely minced celery
1/4 c. chopped parsley
Dash of Tabasco
Salt and pepper to taste
Garnish: hard cooked eggs, chopped parsley
Put the cored and peeled tomatoes on a plate, cored side down and make
five evenly spaced slices, not cutting all the way through. As you cut,
push down slightly, opening the tomatoes. Combine the next eight
ingredients and mix, then add salt and pepper to taste. Stuff the opened
tomatoes with this mixture. Makes 6 servings
Baked Tomatoes
6 lg. firm ripe tomatoes
Salt and pepper
2 cloves, mashed
3 tbsp. minced shallots
4 tbsp. chopped fresh basil
1/8 tsp. thyme
1/4 c. olive oil
1/2 c. dry white bread crumbs
Cut tomatoes in half; squeeze out juice and seeds. Sprinkle with salt and
pepper. Blend garlic, shallots, basil, thyme, a little salt and pepper and
bread crumbs. Top each tomato half with a spoonful of mixture. Sprinkle
with olive oil. Heat oven to 400 degrees. Place tomatoes in upper third of
oven and bake 10-15 minutes until tomatoes are tender but hold their shape
and the topping has browned slightly. Serves 6.
Baked Tomatoes #2
6-8 average size fresh ripe tomatoes
4 tbsp. chopped onions
1/2 stick butter or margarine
1/2 tsp. salt
1/4 tsp. black pepper
2 c. cheese crackers, crushed well
Sauté onion in butter. Core tomatoes, leaving enough for a firm skin. Mix
insides of tomatoes and cracker crumbs with onion. Add more crumbs if
mixture is runny. Stuff tomatoes with mixture. Bake at 350 degrees for 15
minutes uncovered.
Hi Nancy and all Nancylanders,
I have a request for all our wonderful cooks out there. My sister would
like some TNT easy crock pot recipes. She works all day and would
like to use her crock pot more now that fall and the dreaded Wisconsin
winters are almost here. Nancy I love the stories about your kitties LOL.
My two cats never cease to amaze me with their antics. They both sleep
with me - I lay on my stomach with my legs scissored and my little girl
Toots sleeps in the crook of my legs. Well, I guess my big boy Toby got
jealous and decided he was going to sleep there instead. Toots tried to
lay down by my feet and Toby stretched himself out as far as he could to
cover my feet so she couldn't get in there LOL. Incidentally when I say my
big boy I mean BIG - he weighs over 13 pounds now. My little girl only
weighs 8 pounds. Sometimes they act so much like kid's I have to laugh.
Dianne in Wisconsin
*This may be a repeat recipe. I could not
remember if it had been posted before.
** Paid adverstisement.
