3 c. flour
2 c. sugar
2 teas. baking soda
1 teas. cinnamon
1/2 teas. salt
2 eggs
1 c. oil
1 teas. vanilla extract
4 c. chopped and peeled ripe pears
1 c. chopped pecans
In large bowl, combine flour, sugar, baking soda, cinn. and salt. In another bowl, combine eggs, oil, vanilla; stir into dry ingr. just until moist. Fold in the pears and pecans. Fill paper-lined muffin cups 2/3 full. Bake 350 degr. for 20-30 min.
*Good with an additional strussel topping
Tuesday, November 10, 2009
Scalloped Corn
4 c. freash or frozen corn
3 eggs, beaten
1 c. milk
1 c. crushed saltines, divided
3 Tbsp. butter, melted
1 Tbsp. sugar
1/4 teas. onion powder
Salt and pepper to taste
In large bowl combine all ingr. except 1/4 c. salines. Transfer to 1 1/2 c. baking dish. Sprinkle with remaining saltines. Bake uncovered, 325 degr. for abt. 1 hr. on until knife comes out clean.
3 eggs, beaten
1 c. milk
1 c. crushed saltines, divided
3 Tbsp. butter, melted
1 Tbsp. sugar
1/4 teas. onion powder
Salt and pepper to taste
In large bowl combine all ingr. except 1/4 c. salines. Transfer to 1 1/2 c. baking dish. Sprinkle with remaining saltines. Bake uncovered, 325 degr. for abt. 1 hr. on until knife comes out clean.
Turkey and Wild Rice Soup
1 c. grated carrots
1 c. sliced mushrooms
1/2 c. chopped celery
1 Tbsp. minced onion
1 Tbsp. butter
1/2 c. flour
2 cans (small) chicken broth
1 can evaporated milk
1 1/2 c. wild rice
1 cup diced turkey
Salt and pepper to taste
Melt butter in medium saucepan. Saute carrots, celery, onion, and mushrooms 3-4 min or until tender. Wisk in flour. Gradually and in milk and broth stirring until blended. Reduce heat and simmer 5 min. Stir in rice and meat and simmer an additional 5 min. Serve.
1 c. sliced mushrooms
1/2 c. chopped celery
1 Tbsp. minced onion
1 Tbsp. butter
1/2 c. flour
2 cans (small) chicken broth
1 can evaporated milk
1 1/2 c. wild rice
1 cup diced turkey
Salt and pepper to taste
Melt butter in medium saucepan. Saute carrots, celery, onion, and mushrooms 3-4 min or until tender. Wisk in flour. Gradually and in milk and broth stirring until blended. Reduce heat and simmer 5 min. Stir in rice and meat and simmer an additional 5 min. Serve.
Creamed Chicken & Biscuits
4 c. cooked chopped chicken
1 Tbsp. minced onion
1 can cr. of chicken soup
1 c. sour cream
1/2 c. milk
1/2 chopped pimiento
1 c. shredded cheddar cheese
6 frozen biscuits, thawed
Combine first 6 ingr. in 11x7 baking dish.Bake 15 min. Remove from oven. Sprinkle with 3/4 c. cheese. Arrange biscuits in single layer over top. Sprinkle with remaining cheddar. Bake until buscuits are golden brown and sauce is bubbly, about 20 min. longer.
1 Tbsp. minced onion
1 can cr. of chicken soup
1 c. sour cream
1/2 c. milk
1/2 chopped pimiento
1 c. shredded cheddar cheese
6 frozen biscuits, thawed
Combine first 6 ingr. in 11x7 baking dish.Bake 15 min. Remove from oven. Sprinkle with 3/4 c. cheese. Arrange biscuits in single layer over top. Sprinkle with remaining cheddar. Bake until buscuits are golden brown and sauce is bubbly, about 20 min. longer.
Busy Day Casserole
4 med. potatoes, peeled and sliced
4 med. carrots, peeled and sliced
1 Tbsp. minced onion
1 lb. ground beef, cooked and crumbled
1 can cr. of mushroom soup
Salt and pepper to taste
Combine ingr. with 1 1/2 cans water. Bake 1 1/2 hrs. 350 degr.
4 med. carrots, peeled and sliced
1 Tbsp. minced onion
1 lb. ground beef, cooked and crumbled
1 can cr. of mushroom soup
Salt and pepper to taste
Combine ingr. with 1 1/2 cans water. Bake 1 1/2 hrs. 350 degr.
Sweet & Sour Meatballs
1 lb. gr. beef or turkey
1 egg
1 Tbsp. cornstarch
1 minced gr. onion
Combine above ingr. and form into small balls. Bake until golden brown. Set aside.
1/2 large gr. pepper
1/2 large red pepper
1 can chunk pineapple, reserve juice
3 Tbsp. cornstarch
2 Tbsp. soy sauce
1/4 c. vinegar
2 Tbsp. br. sugar
2/3 c. chicken broth
Saute peppers, and pineapple. mix remaining ingr. Simmer with meat abt. 45 min. Serve over rice.
1 egg
1 Tbsp. cornstarch
1 minced gr. onion
Combine above ingr. and form into small balls. Bake until golden brown. Set aside.
1/2 large gr. pepper
1/2 large red pepper
1 can chunk pineapple, reserve juice
3 Tbsp. cornstarch
2 Tbsp. soy sauce
1/4 c. vinegar
2 Tbsp. br. sugar
2/3 c. chicken broth
Saute peppers, and pineapple. mix remaining ingr. Simmer with meat abt. 45 min. Serve over rice.
South of the Border Salad
2 cans whole kernel corn, drained
2 cans black beans, drained and rinsed
1 10 oz. can Rotel tomatoes and chili peppers
3/4 c. sliced green onions
1/3 c. olive oil
1/3 c. lime juice
1 Tbsp. fresh cilantro
1tsp. salt
1 tsp. gr. cumin
Mix all ingr. in serving bowl. Refrigerate at least 2 hrs. before serving. Serve with tortilla chips.
2 cans black beans, drained and rinsed
1 10 oz. can Rotel tomatoes and chili peppers
3/4 c. sliced green onions
1/3 c. olive oil
1/3 c. lime juice
1 Tbsp. fresh cilantro
1tsp. salt
1 tsp. gr. cumin
Mix all ingr. in serving bowl. Refrigerate at least 2 hrs. before serving. Serve with tortilla chips.
Quick Cheddar Bread
2 c. flour
1 Tbsp. sugar
1 1/2 tsp. baking powder
1/2 teas. salt
1/4 c. butter
2 c. shredded sharp cheddar cheese
1 c. milk
1 egg, beaten
Mix dry ingr.; cut in butter until mixture resembles course crumbs. Stir in cheese. Add combined milk and egg; mix until moistened.
Spoon into greased and floured 9x5 pan
Bake 400 degr. for 45 min. Cool 5 min. and serve.
1 Tbsp. sugar
1 1/2 tsp. baking powder
1/2 teas. salt
1/4 c. butter
2 c. shredded sharp cheddar cheese
1 c. milk
1 egg, beaten
Mix dry ingr.; cut in butter until mixture resembles course crumbs. Stir in cheese. Add combined milk and egg; mix until moistened.
Spoon into greased and floured 9x5 pan
Bake 400 degr. for 45 min. Cool 5 min. and serve.
Blintz Brunch Bake
2 pkgs. (8 oz.) cream cheese, softened
1 container (15oz.) ricotta cheese
5 eggs, divided
3/4 c. sugar, divided
2 tsp. grated lemon peel
3 Tbsp. lemon juice
1 c. flour
1 c. butter, melted
1/4 c. milk
1 Tbsp. baking powder
Preheat oven to 350 degr. Beat cheeses, 2 eggs, 1/4 c. sugar, lemon peal, lemon juice in large bowl with electric mixer, set aside.
Place flour, butter, remaining eggs, remaining 1/2 c. sugar, milk and baking powder in separate large bowl; beat with wire wisk until well blended. Spread 1/3 of the flour mixture on bottom of greased 13x9 pan. Cover with cheese mixture. Gently spread remaining flour mixture on top.
Bake 45 min. Sprinkle with powdered sugar and serve.
1 container (15oz.) ricotta cheese
5 eggs, divided
3/4 c. sugar, divided
2 tsp. grated lemon peel
3 Tbsp. lemon juice
1 c. flour
1 c. butter, melted
1/4 c. milk
1 Tbsp. baking powder
Preheat oven to 350 degr. Beat cheeses, 2 eggs, 1/4 c. sugar, lemon peal, lemon juice in large bowl with electric mixer, set aside.
Place flour, butter, remaining eggs, remaining 1/2 c. sugar, milk and baking powder in separate large bowl; beat with wire wisk until well blended. Spread 1/3 of the flour mixture on bottom of greased 13x9 pan. Cover with cheese mixture. Gently spread remaining flour mixture on top.
Bake 45 min. Sprinkle with powdered sugar and serve.
Easy Peach, (or any fruit) Cobbler
1 large can (29 oz.) peaches or fruit of your choice, drain 1/4 c. juice off can
1 yellow cake mix
1/2 can sprite or 7up
1 stick butter
In 8x10 pan empty ca n of peaches. Sprinkle dry cake mix over the top of fruit evenly. Pour sprite over cake mix. (Can use a fork and mix a bit of the cake mix with the sprite if you like it more cakey.) Slice butter and place pats on top of mixture. Cook 350 dgr. for 30-40 min. until golden brown.
1 yellow cake mix
1/2 can sprite or 7up
1 stick butter
In 8x10 pan empty ca n of peaches. Sprinkle dry cake mix over the top of fruit evenly. Pour sprite over cake mix. (Can use a fork and mix a bit of the cake mix with the sprite if you like it more cakey.) Slice butter and place pats on top of mixture. Cook 350 dgr. for 30-40 min. until golden brown.
Dinner in a Pumpkin
1 pie pumpkin
1 lb. ground beef or turkey, cooked and crumbled
1/2 c. cooked rice
4 oz. can mushrooms
2 TBSP soy sauce
1 tbsp. minced onions
1 TBSP br. sugar
1 can cr. of chicken soup
1 sm. can minced water chestnuts
Cut top off of pumpkin and scoop out seeds and insides, rinse. Combine remaining ingr. in skillet and simmer for 10 min. Pour into pumpkin. Place top back in pumpkin and bake 350 degr. for app. 1 hr.
1 lb. ground beef or turkey, cooked and crumbled
1/2 c. cooked rice
4 oz. can mushrooms
2 TBSP soy sauce
1 tbsp. minced onions
1 TBSP br. sugar
1 can cr. of chicken soup
1 sm. can minced water chestnuts
Cut top off of pumpkin and scoop out seeds and insides, rinse. Combine remaining ingr. in skillet and simmer for 10 min. Pour into pumpkin. Place top back in pumpkin and bake 350 degr. for app. 1 hr.
Italian Pasta Salad
1 1/2 c. Parmesan Cheese
2 TBSP McCormick Salad Supreme Seasoning
1 12 oz. pkg. Rainbow pasta
1 1/2 c. bit size broccoli pieces
3 celery stalks diced
1/2 medium zucchini diced
1 c. frozen peas, thawed
1c. frozen corn, thawed
1/3 of an 8 oz. jar of Sun Dried Tomatoes
1 med. red pepper, chopped
1/2 of 6 oz. can olives, drained and cut
Prepare veggies while cooking the pasta. Toss all ingr. together and chill for several hrs.
2 TBSP McCormick Salad Supreme Seasoning
1 12 oz. pkg. Rainbow pasta
1 1/2 c. bit size broccoli pieces
3 celery stalks diced
1/2 medium zucchini diced
1 c. frozen peas, thawed
1c. frozen corn, thawed
1/3 of an 8 oz. jar of Sun Dried Tomatoes
1 med. red pepper, chopped
1/2 of 6 oz. can olives, drained and cut
Prepare veggies while cooking the pasta. Toss all ingr. together and chill for several hrs.
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