Showing posts with label food storage recipe. Show all posts
Honey-Oat Rolls
in bread, breadmaker, food storage recipe, rolls, whole wheat on Tuesday, March 20, 2012
Printable Recipe
1 cup water
1/4 cup honey
4 T. butter
1 egg
2 3/4 cups flour
3/4 cup whole wheat flour
1/2 cup oats
4 t. yeast
1 t. salt
Heat the water, honey and butter together until 120-130 degrees. Put in breadmaker. Add egg and dry ingredients. Mix. When cycle is completed, turn out and divide into 24 rolls. Let rise for about 30 minutes. Bake at 375 for 15 minutes or until golden brown. Brush with melted butter if desired.
Very light and tasty.
Holly's Note:
This is our new favorite bread roll recipe. I use this all the time. The original recipe wasn't a bread machine recipe. I just prefer to let the breadmaker do all my mixing and kneading for me. The original recipe came from a Taste of Home magazine.
1 cup water1/4 cup honey
4 T. butter
1 egg
2 3/4 cups flour
3/4 cup whole wheat flour
1/2 cup oats
4 t. yeast
1 t. salt
Heat the water, honey and butter together until 120-130 degrees. Put in breadmaker. Add egg and dry ingredients. Mix. When cycle is completed, turn out and divide into 24 rolls. Let rise for about 30 minutes. Bake at 375 for 15 minutes or until golden brown. Brush with melted butter if desired.
Very light and tasty.
Holly's Note:
This is our new favorite bread roll recipe. I use this all the time. The original recipe wasn't a bread machine recipe. I just prefer to let the breadmaker do all my mixing and kneading for me. The original recipe came from a Taste of Home magazine.
Breakfast Muffins
in bread, breakfast, food storage recipe, muffins, snack on Thursday, March 15, 2012
Printable Recipe
1 1/2 cup flour
1/2 cup sugar
1 1/2 t. baking powder
1/2 t. cinnamon
1/4 t. nutmeg
1/8 t. salt
1 egg, slightly beaten
1/2 cup milk
1/3 cup butter, melted
In a mixing bowl, combine dry ingredients. Make a well in the center. Add egg, milk and butter. Stir until just moistened. Fill muffin cups about 2/3 full. Sprinkle a little cinnamon/sugar mixture on top. Bake at 350 for about 15-20 minutes or until done.
Makes 12 muffins.
1 1/2 cup flour1/2 cup sugar
1 1/2 t. baking powder
1/2 t. cinnamon
1/4 t. nutmeg
1/8 t. salt
1 egg, slightly beaten
1/2 cup milk
1/3 cup butter, melted
In a mixing bowl, combine dry ingredients. Make a well in the center. Add egg, milk and butter. Stir until just moistened. Fill muffin cups about 2/3 full. Sprinkle a little cinnamon/sugar mixture on top. Bake at 350 for about 15-20 minutes or until done.
Makes 12 muffins.
Onion Soup Mix
in food storage recipe, mix, seasoning on Thursday, January 12, 2012
Printable Recipe
3/4 c. dried onion
1/3 c. beef bouillon
1/4 t. celery salt
1/4 t. sugar
4 T. onion powder
Mix everything together and then toss it into the blender for a minute so that it is finely minced. The original recipe didn't call for the blender part. That's my addition. Store in a sealed container. 5 Tablespoons of mix equals 1 package of soup mix.
Holly's Note:
For my Meatball and Stew soup base recipes, I prefer packaged onion soup mix. However, this is great for using it to season the hamburger in meatballs or just adding it to a recipe. I mix this into my hamburgers before we BBQ.
3/4 c. dried onion1/3 c. beef bouillon
1/4 t. celery salt
1/4 t. sugar
4 T. onion powder
Mix everything together and then toss it into the blender for a minute so that it is finely minced. The original recipe didn't call for the blender part. That's my addition. Store in a sealed container. 5 Tablespoons of mix equals 1 package of soup mix.
Holly's Note:
For my Meatball and Stew soup base recipes, I prefer packaged onion soup mix. However, this is great for using it to season the hamburger in meatballs or just adding it to a recipe. I mix this into my hamburgers before we BBQ.
Honey-Wheat Oatmeal Bread
Printable Recipe
1 1/4 c. warm water
1/2 c. honey
2 T. oil (I used light olive oil, the original recipe called for canola)
1 1/2 t. salt
1 c. quick-cooking oats
1 1/2 c. flour
1 1/2 c. wheat flour
1 t. yeast
Place everything in your bread machine in whatever order the machine requires. Or, if you're like me, you just put it all in any which way. Let the bread machine do its thing. Once the dough cycle is completed, take the dough out and place it in a greased bread pan. Let it rise for about 20 minutes and then bake it at 375 for about 30 minutes.
Holly's Note:
This bread is terrific. Very light. Very more-ish as my husband would say. It's wonderful toasted. The original recipe calls for it to be baked in the bread maker, but I don't like how bread bakes up in my bread maker. I think it would be a great "food storage" bread, as all the ingredients are easy to keep on hand or in your food storage.
1 1/4 c. warm water1/2 c. honey
2 T. oil (I used light olive oil, the original recipe called for canola)
1 1/2 t. salt
1 c. quick-cooking oats
1 1/2 c. flour
1 1/2 c. wheat flour
1 t. yeast
Place everything in your bread machine in whatever order the machine requires. Or, if you're like me, you just put it all in any which way. Let the bread machine do its thing. Once the dough cycle is completed, take the dough out and place it in a greased bread pan. Let it rise for about 20 minutes and then bake it at 375 for about 30 minutes.
Holly's Note:
This bread is terrific. Very light. Very more-ish as my husband would say. It's wonderful toasted. The original recipe calls for it to be baked in the bread maker, but I don't like how bread bakes up in my bread maker. I think it would be a great "food storage" bread, as all the ingredients are easy to keep on hand or in your food storage.
Marinara Sauce
in food storage recipe, italian, pasta, sauce on Thursday, January 5, 2012
Printable Recipe
Makes about 2 cups of sauce
2 T. olive oil
1 small onion, chopped fine
2 garlic cloves, chopped fine
1 can (14 oz size or home canned pint) diced tomatoes
1 small can tomato paste
1 small can tomato sauce
1 t. oregano to taste
1-2 t. basil to taste
1/2 t. salt
Saute the onion and garlic in oil, about 2-3 minutes. Add the remaining ingredients and stir. Simmer about 30 minutes. Use in place of any meatless spaghetti sauce. This was fine for a 9 x 9 pan of shells. I'd double it for a 9 x 13 pan.
Holly's Note:
I happened to be out of pasta sauce and went looking for a homemade version that was similar. I modified a couple of recipes I found and came up with this version. It was pretty good. Is it cheaper than the $1 bottles of GV brand? I don't know. It was certainly easy to make and I had everything on hand and didn't have to run to the store. I will certainly use it in a pinch again.
I normally use the GV (Volde-Mart brand) Onion and Garlic pasta sauce with my Stuffed Shells recipes. If it's on sale, Ragu's Tomato, Onion and Garlic sauce is about equal in taste.
Makes about 2 cups of sauce
2 T. olive oil1 small onion, chopped fine
2 garlic cloves, chopped fine
1 can (14 oz size or home canned pint) diced tomatoes
1 small can tomato paste
1 small can tomato sauce
1 t. oregano to taste
1-2 t. basil to taste
1/2 t. salt
Saute the onion and garlic in oil, about 2-3 minutes. Add the remaining ingredients and stir. Simmer about 30 minutes. Use in place of any meatless spaghetti sauce. This was fine for a 9 x 9 pan of shells. I'd double it for a 9 x 13 pan.
Holly's Note:
I happened to be out of pasta sauce and went looking for a homemade version that was similar. I modified a couple of recipes I found and came up with this version. It was pretty good. Is it cheaper than the $1 bottles of GV brand? I don't know. It was certainly easy to make and I had everything on hand and didn't have to run to the store. I will certainly use it in a pinch again.
I normally use the GV (Volde-Mart brand) Onion and Garlic pasta sauce with my Stuffed Shells recipes. If it's on sale, Ragu's Tomato, Onion and Garlic sauce is about equal in taste.
Bread Bowls
in bread, food storage recipe, soup/stew on Wednesday, December 28, 2011
Printable Recipe
2 T. yeast
2-1/2 c. warm water
2 t. salt
2 T. vegetable oil
7 c. flour
1 T. cornmeal
Combine water, salt, oil and 2-3 cups flour in the mixer. Mix together. Add yeast and more flour. With the mixer running, continue adding flour until the dough pulls away from the sides and bottom and is not too sticky. I used all 7 cups of flour. Let the mixer knead the dough until it's smooth and elastic, about 3-5 minutes.
Place dough in a greased bowl, cover and let it rise in a warm oven until it's doubled, which was about 45 minutes for me. Punch it down and then form it into 8 round loaves. Place the loaves on a cookie sheet that has been lightly greased and sprinkled with cornmeal. Cover and let rise in a warm place, until doubled again. I let mine go about 45 minutes and I think I should have let it rise longer.
Preheat oven to 400 degrees F. Bake for 20-25 minutes or until golden brown. Cool on wire racks. To use as bowls, carefully slice the top off and pull out the center leaving at least 3/4 inch sides of bread in bowls. Fill with hot soup and serve immediately.
Holly's Note:
I found this at Safely Gathered In, a terrific food storage site. I don't use all 8 bowls, but I freeze the remaining ones and just thaw them in the microwave. These were terrific. I've used it with Chicken and Wild Rice Soup as well as Ham and Potato Chowder.
2 T. yeast
2-1/2 c. warm water
2 t. salt
2 T. vegetable oil
7 c. flour
1 T. cornmeal
Combine water, salt, oil and 2-3 cups flour in the mixer. Mix together. Add yeast and more flour. With the mixer running, continue adding flour until the dough pulls away from the sides and bottom and is not too sticky. I used all 7 cups of flour. Let the mixer knead the dough until it's smooth and elastic, about 3-5 minutes.
Place dough in a greased bowl, cover and let it rise in a warm oven until it's doubled, which was about 45 minutes for me. Punch it down and then form it into 8 round loaves. Place the loaves on a cookie sheet that has been lightly greased and sprinkled with cornmeal. Cover and let rise in a warm place, until doubled again. I let mine go about 45 minutes and I think I should have let it rise longer.
Preheat oven to 400 degrees F. Bake for 20-25 minutes or until golden brown. Cool on wire racks. To use as bowls, carefully slice the top off and pull out the center leaving at least 3/4 inch sides of bread in bowls. Fill with hot soup and serve immediately.
Holly's Note:
I found this at Safely Gathered In, a terrific food storage site. I don't use all 8 bowls, but I freeze the remaining ones and just thaw them in the microwave. These were terrific. I've used it with Chicken and Wild Rice Soup as well as Ham and Potato Chowder.
Taco Soup
in beef, food storage recipe, main dish, mexican, soup/stew on Tuesday, November 22, 2011
Printable Recipe
1 lb. ground beef
chopped onion
chopped carrots
chopped celery
1 pkg. taco seasoning or 2 T of homemade Taco Seasoning
1 can corn, do not drain
1 can kidney beans, drained
1 can white beans, drained
1 can tomatoes
1 small can tomato sauce
2 cups water
Brown the meat, drain. Add the holy trinity of veggies: carrots, celery and onions, and saute. Add the water and taco seasoning. Mix well. Add the corn, beans, tomatoes and tomato sauce. Stir and simmer for about 30 minutes. Serve with shredded cheddar cheese and tortilla chips.
1 lb. ground beefchopped onion
chopped carrots
chopped celery
1 pkg. taco seasoning or 2 T of homemade Taco Seasoning
1 can corn, do not drain
1 can kidney beans, drained
1 can white beans, drained
1 can tomatoes
1 small can tomato sauce
2 cups water
Brown the meat, drain. Add the holy trinity of veggies: carrots, celery and onions, and saute. Add the water and taco seasoning. Mix well. Add the corn, beans, tomatoes and tomato sauce. Stir and simmer for about 30 minutes. Serve with shredded cheddar cheese and tortilla chips.
Really Easy Pizza for the Kids
in food storage recipe, pizza on Friday, November 4, 2011
Printable Recipe
1 ½ c. biscuit mix
1/3 c. hot water
Italian seasoning
Mix hot water, biscuit mix and seasoning together. Beat about 20 strokes or just stick it in the mixer. Then, knead about 60 times or until smooth and no longer sticky. Roll it out on a cookie sheet (about 12 inch size). Top with spaghetti sauce, your favorite toppings and cheese. Bake at 450 for 12-16 minutes or until cheese is bubbly.
Holly’s Note:
My boys love this, especially on hurried sports nights or even for lunch. Sometimes I make it into individual ones.
1 ½ c. biscuit mix
1/3 c. hot water
Italian seasoning
Mix hot water, biscuit mix and seasoning together. Beat about 20 strokes or just stick it in the mixer. Then, knead about 60 times or until smooth and no longer sticky. Roll it out on a cookie sheet (about 12 inch size). Top with spaghetti sauce, your favorite toppings and cheese. Bake at 450 for 12-16 minutes or until cheese is bubbly.
Holly’s Note:
My boys love this, especially on hurried sports nights or even for lunch. Sometimes I make it into individual ones.
Western Burgers (Sloppy Joes)
in beef, crockpot, food storage recipe, main dish on Wednesday, October 26, 2011
Printable Recipe
2 lbs ground beef
½ cup chopped onion
¼ cup tomato sauce
1/3 cup ketchup
½ cup tomato juice
1 ½ T. Worcestershire sauce
1 T. brown sugar
1 ½ T. vinegar
2 T. liquid smoke
1 T. chili powder
1 large can of chili
Brown the ground beef and onion together. Drain. Add the remaining ingredients and simmer for several hours. I cook it all together and then dump it in my crockpot so it simmers until we're ready to eat. However long that is...
Serve over hamburger buns. My husband eats it like chili, with some tortilla or corn chips.
2 lbs ground beef½ cup chopped onion
¼ cup tomato sauce
1/3 cup ketchup
½ cup tomato juice
1 ½ T. Worcestershire sauce
1 T. brown sugar
1 ½ T. vinegar
2 T. liquid smoke
1 T. chili powder
1 large can of chili
Brown the ground beef and onion together. Drain. Add the remaining ingredients and simmer for several hours. I cook it all together and then dump it in my crockpot so it simmers until we're ready to eat. However long that is...
Serve over hamburger buns. My husband eats it like chili, with some tortilla or corn chips.
Lemon Sheet Cake
Printable Recipe
1 box lemon cake mix
4 eggs
1 can lemon pie filling
1 package cream cheese, softened
½ cup butter, softened
2 cups powdered sugar
1 ½ t. vanilla
Mix the cake mix and eggs until blended. Fold in pie filling. Pour into a greased jelly roll pan (15 x10 x1). Bake at 350 for 18-20 minutes. Cool. Beat cream cheese, butter, and powdered sugar and vanilla until smooth. Frost the cake. Store it in the refrigerator. Absolutely delicious.
Holly's Note:
The original recipe came from a Taste of Home magazine.
1 box lemon cake mix
4 eggs
1 can lemon pie filling
1 package cream cheese, softened
½ cup butter, softened
2 cups powdered sugar
1 ½ t. vanilla
Mix the cake mix and eggs until blended. Fold in pie filling. Pour into a greased jelly roll pan (15 x10 x1). Bake at 350 for 18-20 minutes. Cool. Beat cream cheese, butter, and powdered sugar and vanilla until smooth. Frost the cake. Store it in the refrigerator. Absolutely delicious.
Holly's Note:
The original recipe came from a Taste of Home magazine.
Hamburger Casserole
Printable Recipe
1 lb ground beef
1 small onion, chopped
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 1/2 cup warm water
1/4 cup soy sauce
1/2 t. pepper
1/2 cup rice, uncooked
1 can chow mein noodles
Brown the ground beef. Drain. Add everything else except noodles. Stir it together and dump it into a 9 x 13 pan. Cover and bake at 350 for 30 minutes. Uncover and bake 30 minutes more. Sprinkle 1 can of chow mein noodles over the top. Cook 10 more minutes.
1 lb ground beef
1 small onion, chopped
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 1/2 cup warm water
1/4 cup soy sauce
1/2 t. pepper
1/2 cup rice, uncooked
1 can chow mein noodles
Brown the ground beef. Drain. Add everything else except noodles. Stir it together and dump it into a 9 x 13 pan. Cover and bake at 350 for 30 minutes. Uncover and bake 30 minutes more. Sprinkle 1 can of chow mein noodles over the top. Cook 10 more minutes.
Cherry Crunch
in cake, dessert, food storage recipe, pie
Printable Recipe
1 box white cake mix
1 can cherry pie filling
1 t. lemon juice
1/2 cup chopped nuts
1/2 cup butter, melted
Spread the pie filling in the bottom of a greased, square 9-inch pan. Sprinkle with lemon juice. Combine the cake mix, nuts, and melted butter. Crumble it over the pie filling. Bake at 350 for 40-50 minutes, or until golden brown. Serve with ice cream.
Holly's Note:
This is an easy recipe to use if you need to take a meal to someone or are hosting a party or something. It's also versatile and you can use different kinds of pie filling. Try apple pie filling with a yellow cake mix and add 1 t. cinnamon to the cake mix.
1 box white cake mix
1 can cherry pie filling
1 t. lemon juice
1/2 cup chopped nuts
1/2 cup butter, melted
Spread the pie filling in the bottom of a greased, square 9-inch pan. Sprinkle with lemon juice. Combine the cake mix, nuts, and melted butter. Crumble it over the pie filling. Bake at 350 for 40-50 minutes, or until golden brown. Serve with ice cream.
Holly's Note:
This is an easy recipe to use if you need to take a meal to someone or are hosting a party or something. It's also versatile and you can use different kinds of pie filling. Try apple pie filling with a yellow cake mix and add 1 t. cinnamon to the cake mix.
Good Wheat Bread
Printable Recipe
1 cup warm water
2 T. oil
1 t. lemon juice
1 ½ t. salt
2 T. sugar
2 T. powdered milk
3 cups whole wheat flour
2 t. yeast
In bread machine, place everything in the order recommended by manufacturer. Select dough setting (check after 5 minutes, add water or flour if necessary). When cycle is completed, turn dough onto floured surface. Form into a loaf and place into a greased loaf pan. Let rise again, and bake at 375 for 35 minutes.
Holly's Note:
This is the same recipe as Good White Bread, just with wheat flour instead of white. My husband loves bread and he prefers heavy bread to light bread. He often says that we Americans don't know how to do bread correctly, and Wonder Bread doesn't count as bread. (He's right.) So, using whole wheat flour in this bread makes it a healthier as well as heavier loaf. You can do a mixture of white and wheat flour if you want it a little lighter.
1 cup warm water2 T. oil
1 t. lemon juice
1 ½ t. salt
2 T. sugar
2 T. powdered milk
3 cups whole wheat flour
2 t. yeast
In bread machine, place everything in the order recommended by manufacturer. Select dough setting (check after 5 minutes, add water or flour if necessary). When cycle is completed, turn dough onto floured surface. Form into a loaf and place into a greased loaf pan. Let rise again, and bake at 375 for 35 minutes.
Holly's Note:
This is the same recipe as Good White Bread, just with wheat flour instead of white. My husband loves bread and he prefers heavy bread to light bread. He often says that we Americans don't know how to do bread correctly, and Wonder Bread doesn't count as bread. (He's right.) So, using whole wheat flour in this bread makes it a healthier as well as heavier loaf. You can do a mixture of white and wheat flour if you want it a little lighter.
Chicken and Rice
Printable Recipe
1 pkg. Rice-A-Roni chicken flavor
2 c. water
1 t. basil
1 c. chopped tomatoes
1 lb. chicken pieces
Some cheddar cheese
Saute the rice and vermicelli as directed. Add water, basil and seasoings. Place chicken on top of rice. Bring to a boil. Cover, reduce heat to low and simmer for about 15 minutes. Top with tomato. Cover and cook for 5 minutes longer. Stir in some cheese and serve.
Cheap and easy.
1 pkg. Rice-A-Roni chicken flavor
2 c. water
1 t. basil
1 c. chopped tomatoes
1 lb. chicken pieces
Some cheddar cheese
Saute the rice and vermicelli as directed. Add water, basil and seasoings. Place chicken on top of rice. Bring to a boil. Cover, reduce heat to low and simmer for about 15 minutes. Top with tomato. Cover and cook for 5 minutes longer. Stir in some cheese and serve.
Cheap and easy.
French Bread
in appetizer, bread, food storage recipe, french bread, snack on Friday, October 21, 2011
Printable Recipe
Makes 2 loaves
2 ¼ cup warm water
2 T. sugar
2 pkg. active dry yeast (4 1/2 t.)
1 T. salt
2 T. vegetable oil
6 cups flour
In a large mixer, combine water and sugar and yeast. Allow it to soften/proof for about 5 minutes. Add salt, oil, and half the flour; mix well. Add remaining flour. Let it sit for about 10 minutes. I just set my timer. Stir the dough down and allow to rest 10 more minutes. Repeat until dough has been stirred 5 times. It takes about an hour. I just go about my business listening for my timer. It's also very forgiving and if you can't mix/rest 5 times, 3 or 4 is ok too.
Turn dough out onto a floured surface. Knead 2 or 3 times. Divide dough into two loaves. Roll each loaf into a 9x13 inch rectangle (give or take). Roll from long side and pinch edges.
Place on baking sheet sprayed with Pam. Cover and allow it to rise about 30 minutes. Again, it's really forgiving if you're in a hurry and can't let it go that long. With a sharp knife, cut 3 gashes at angle on top of dough. Bake 400 degrees for 30 min, checking at about 20 minutes.
Holly's Note:
Delicious! I found the original recipe at Real Mom Kitchen. There are some awesome recipes there. This is a delicious bread that is fairly easy. The original recipe said that it was really soft, so I spritzed water on one loaf. Both loaves came out nice and brown. Once they cooled, both were soft, but still crusty. They were pretty dense loaves. I think they need a bit more than 30 minute rising time.
They are perfect with the Carrabba's Italian Seasoning mix. I also think it would be a great food storage recipe, because it doesn't need anything special or extra. It's nice and basic.
Makes 2 loaves
2 ¼ cup warm water2 T. sugar
2 pkg. active dry yeast (4 1/2 t.)
1 T. salt
2 T. vegetable oil
6 cups flour
In a large mixer, combine water and sugar and yeast. Allow it to soften/proof for about 5 minutes. Add salt, oil, and half the flour; mix well. Add remaining flour. Let it sit for about 10 minutes. I just set my timer. Stir the dough down and allow to rest 10 more minutes. Repeat until dough has been stirred 5 times. It takes about an hour. I just go about my business listening for my timer. It's also very forgiving and if you can't mix/rest 5 times, 3 or 4 is ok too.
Turn dough out onto a floured surface. Knead 2 or 3 times. Divide dough into two loaves. Roll each loaf into a 9x13 inch rectangle (give or take). Roll from long side and pinch edges.
Place on baking sheet sprayed with Pam. Cover and allow it to rise about 30 minutes. Again, it's really forgiving if you're in a hurry and can't let it go that long. With a sharp knife, cut 3 gashes at angle on top of dough. Bake 400 degrees for 30 min, checking at about 20 minutes.
Holly's Note:
Delicious! I found the original recipe at Real Mom Kitchen. There are some awesome recipes there. This is a delicious bread that is fairly easy. The original recipe said that it was really soft, so I spritzed water on one loaf. Both loaves came out nice and brown. Once they cooled, both were soft, but still crusty. They were pretty dense loaves. I think they need a bit more than 30 minute rising time.
They are perfect with the Carrabba's Italian Seasoning mix. I also think it would be a great food storage recipe, because it doesn't need anything special or extra. It's nice and basic.
Taco Seasoning Mix
Printable Recipe
2 t. salt
2 T. chili powder
2 T. paprika
2 T. flour
1 t. garlic powder
1 t. cumin
1/2 t. oregano
Mix together and store in a container. Use 2 Tablespoons to 1 cup of water for each pound of hamburger if you're doing tacos.
Holly's Note:
I haven't purchased regular taco seasoning since I found this recipe. I love that I can use more or less, depending on the recipe and our tastes.
2 t. salt2 T. chili powder
2 T. paprika
2 T. flour
1 t. garlic powder
1 t. cumin
1/2 t. oregano
Mix together and store in a container. Use 2 Tablespoons to 1 cup of water for each pound of hamburger if you're doing tacos.
Holly's Note:
I haven't purchased regular taco seasoning since I found this recipe. I love that I can use more or less, depending on the recipe and our tastes.
Chocolate Chip Mini Muffins
Printable Recipe
½ cup sugar
¼ cup shortening
1 egg
¼ cup milk
½ t. vanilla
1 c. flour
½ t. baking soda
½ t. baking powder
¼ t. salt
2/3 c. mini chocolate chips
Cream sugar and shortening 'til fluffy. Add egg, milk and vanilla. Mix well. Combine dry ingredients, gradually add to creamed mixture. Mix well. Fold in chocolate chips. Bake in mini muffin pan at 375 for 10-13 minutes or until done.
Holly’s Note:
These taste just like chocolate chip cookies but are quicker and easier to make. Great for after school snacks.
½ cup sugar
¼ cup shortening
1 egg
¼ cup milk
½ t. vanilla
1 c. flour
½ t. baking soda
½ t. baking powder
¼ t. salt
2/3 c. mini chocolate chips
Cream sugar and shortening 'til fluffy. Add egg, milk and vanilla. Mix well. Combine dry ingredients, gradually add to creamed mixture. Mix well. Fold in chocolate chips. Bake in mini muffin pan at 375 for 10-13 minutes or until done.
Holly’s Note:
These taste just like chocolate chip cookies but are quicker and easier to make. Great for after school snacks.
Vanilla Chip Brownies
Printable Recipe
2 large eggs
1 cup granulated sugar
2/3 cup flour
1/2 cup butter, melted
1 teaspoon vanilla extract
6 tablespoons unsweetened baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1 2/3 cups vanilla chips
In a small bowl beat eggs with an electric mixer on medium speed for 30 seconds. Gradually add sugar. Blend in melted butter and vanilla. Beat till thoroughly combined. Combine flour, unsweetened baking cocoa, baking powder, and salt. Add to the egg mixture, blending thoroughly. Stir in vanilla chips. Pour batter into a greased 8-inch baking pan. Bake at 350 for 25 to 30 minutes. Cool. Cut into bars.
Holly's Note:
It's also good if you use 3/4 cups of vanilla chips and 3/4 cups of chocolate chips instead of just vanilla chips.
2 large eggs
1 cup granulated sugar
2/3 cup flour
1/2 cup butter, melted
1 teaspoon vanilla extract
6 tablespoons unsweetened baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1 2/3 cups vanilla chips
In a small bowl beat eggs with an electric mixer on medium speed for 30 seconds. Gradually add sugar. Blend in melted butter and vanilla. Beat till thoroughly combined. Combine flour, unsweetened baking cocoa, baking powder, and salt. Add to the egg mixture, blending thoroughly. Stir in vanilla chips. Pour batter into a greased 8-inch baking pan. Bake at 350 for 25 to 30 minutes. Cool. Cut into bars.
Holly's Note:
It's also good if you use 3/4 cups of vanilla chips and 3/4 cups of chocolate chips instead of just vanilla chips.
Chili Kenos
Brown 1 lb. of ground beef, drain fat and add:some onion, either dried or chopped (about 1/2 a cup chopped or sprinkle on a bunch of dried!)
salt & pepper
1 t. cumin powder
¼ t. oregano
Sprinkle 2 T. flour over meat
Dissolve 3 T. chili powder in 1 cup hot water. Add to meat mixture. Simmer.
Add:
1 can kidney beans, drained.
1 can corn, drained
1 small can tomato sauce
Simmer til you’re ready to eat. Add some shredded cheddar cheese (about 1/2-1 cup), stir 'til melted. Serve with chili-cheese flavored corn chips.
Holly’s Note:
I have no idea why this is called Chili Kenos. It was in a church cookbook that my mom's ward did years ago and it came from an old family friend. The original recipe called for the corn chips to be added to the meat mixture. I serve the corn chips on the side. It’s better for re-heating that way. No soggy corn chips. This is one of those childhood meals that is very comforting.
In our house, this is called "Spice and Chips" courtesy of my son!
Spanish Rice
3 T. oil1 c. uncooked rice
1 t. garlic powder
1/2 t. cumin
1 t. chili powder
¼ c. chopped onion
1 can beef broth
1 small can green chiles
½ cup tomato sauce or 1 5 oz can of spicy V8 juice
Saute rice in oil for several minutes. Add onions and saute some more. Stir in spices, tomato sauce/V8, broth and green chiles. Bring to a boil, cover and reduce heat to low. Simmer for 20-25 minutes or until rice is done. Fluff with a fork and serve.
Holly's Note:
This is actually a very mild rice dish. It goes really well with Beef Enchiladas, Chicken and Bean Burritos and Enchilada Pie.
Popular entries
-
The Tupperware Jel-Ring is an old classic and still today, it is very popular with my Tupperware customers. I must admit, its also one of my... -
I had soya chunks/nuggets in my hostel canteen,when I was studying in Trichy. We get mixed vegetable kurma with soya chunks in it. My f... -
Only two days for the New Year to come,and at this point I am very happy to announce you that I am hosting an event for the ...
-
How is it going? For me, it has been quite a busy day chatting up with my family and friends. Nevertheless I spun a very tasty, to...
-
Ahem. Please take note: I am throwing a healthy dinner into the mix of Super Bowl snacks and Valentine Day sweets. Have I mentioned I am st... -
Evidently, according to Ceci Snyder of the National Pork Board , their slogan “the other white meat” is getting a little boring and “just... -
This is a great recipe by Tupperware that utilizes the Tupperware Oval Microwave Cooker. This recipe will make 6 servings. Rotisserie Chicke... -
I wanted to try instant oats idly for a long time. I used to make a version of this before,by adding a oats as major part in the rav... -
The spicy curry cooking on the stove and a cloudy weather outside is just what I need on a lazy day like today. With this kind of weathe...
Posts
