1 C. Brown Sugar
1/4 C. Karo Syrup
1 cube Butter
1/2 tsp. salt
1 1/2 batch popped Popcorn
1/2 tsp. Baking soda
Paper Grocery Bag
Place popcorn in brown bag and set aside.
Mix brown sugar, syrup, butter and salt together in microwave safe container. Cook on high for 1 minute and stir, then cook 1 more minute or until boiling. Add baking soda and stir well. Pour mixture over popcorn in bag. Roll top of bag down and shake to begin coating popcorn. Microwave bag for 1 1/2 minutes. Stir/shake well and microwave for 1 1/2 more minutes. Stir/shake bag again. Pour popcorn onto large cookie sheets and flatten. Allow to cool about 1 hour, then break apart.
Buttermilk Syrup
Scrumptious!
1/2 C. Sugar
3/4 C. Buttermilk (Can be made by adding 1 tsp. vinegar to about 3/4 C. Milk and let sit for a minute)
1/2 C. Butter
2 Tbls. Karo Syrup
2 tsp. Vanila Extract
1 tsp. Baking Soda
In a very large sauce pan, boil all ingredients except vanilla and baking soda and cook for 7 minutes at a rolling boil, stirring frequently. Remove from heat and stir in vanilla and baking soda.
*Syrup will triple in size while cooking, so make sure your pot is large enough.
1/2 C. Sugar
3/4 C. Buttermilk (Can be made by adding 1 tsp. vinegar to about 3/4 C. Milk and let sit for a minute)
1/2 C. Butter
2 Tbls. Karo Syrup
2 tsp. Vanila Extract
1 tsp. Baking Soda
In a very large sauce pan, boil all ingredients except vanilla and baking soda and cook for 7 minutes at a rolling boil, stirring frequently. Remove from heat and stir in vanilla and baking soda.
*Syrup will triple in size while cooking, so make sure your pot is large enough.
Peach "Cobbler"
2 Cans of Peach pie filling
1 yellow cake mix
1 cube butter melted
Pour peach filling in a greased 9x13 pan and spread out evenly. Pour all of the dry cake mix over the peaches. Melt 1 cube of butter and drizzle over cake mix. Bake at 350 for 20 min or until buttered topping is golden brown. Serve warm with Vanilla Ice Cream.
1 yellow cake mix
1 cube butter melted
Pour peach filling in a greased 9x13 pan and spread out evenly. Pour all of the dry cake mix over the peaches. Melt 1 cube of butter and drizzle over cake mix. Bake at 350 for 20 min or until buttered topping is golden brown. Serve warm with Vanilla Ice Cream.
Symphony Fudge
The Only Fudge! (and easy to make too!)
2 Large Symphony Chocolate Bars
2 (12oz.) Bags of Milk Chocolate Chips
1 Lg. Marshmallow Cream
1 Lg. Can Evaporated Milk
1 Cube butter
4 1/2 C. Sugar
Pound chocolate bars into small pieces. In a VERY large mixing bowl, combine marshmallow cream, choc. chips and chocolate bars, and stir well. In a VERY VERY large saucepan, (or pot) bring sugar, evap. Milk, and butter to a rolling boil. Once it is at a rolling boil, let it boil for 4 min. ( it will get about 3 times as full as when you start, make sure your pot is big enough) Pour sugar mixture in bowl and mix rapidly until it is smooth and well blended. Pour fudge into a well-greased 9x13 pan and refrigerate 3-4 hours.
*This is very rich fudge, so it will go a long way.
2 Large Symphony Chocolate Bars
2 (12oz.) Bags of Milk Chocolate Chips
1 Lg. Marshmallow Cream
1 Lg. Can Evaporated Milk
1 Cube butter
4 1/2 C. Sugar
Pound chocolate bars into small pieces. In a VERY large mixing bowl, combine marshmallow cream, choc. chips and chocolate bars, and stir well. In a VERY VERY large saucepan, (or pot) bring sugar, evap. Milk, and butter to a rolling boil. Once it is at a rolling boil, let it boil for 4 min. ( it will get about 3 times as full as when you start, make sure your pot is big enough) Pour sugar mixture in bowl and mix rapidly until it is smooth and well blended. Pour fudge into a well-greased 9x13 pan and refrigerate 3-4 hours.
*This is very rich fudge, so it will go a long way.
Honey Teriyaki Meatloaves and Noodle Toss
Also a favorite of ours! Very quick and easy!
1 1/2 lb. Ground beef
1/2 C. dry plain Bread Crumbs
3/4 C. KC Masterpiece Honey Teriyaki BBQ sauce, divided (I think they stopped making this, so I use their marinade, but the BBQ is better if you can find it)
1 Egg
pepper
Noodletoss:
1 (16 oz) package frozen Oriental Vegetable mix
2 C. water
2 (3oz.) packages of Oriental flavored Ramen Noodles
1/4 C. Green Onion, thinly sliced
Preheat oven to 400 degrees. In a large bowl, combine ground beef, bread crumbs, 1/2 C. Teriyaki sauce, egg and pepper. Mix lightly but thoroughly. Place approximately 1/4 C. of mixture into each of 12 medium muffin cups, pressing lightly. Spread remaining 1/4 C. sauce over tops. Bake 20 minutes or until centers are no longer pink. Meanwhile, prepare Noodle Toss. In a 10" skillet, combine vegetables, water and noodles (broken into several pieces) and seasoning packet from one package of noodles (save the other for another use). Bring to a boil. Reduce and simmer, stirring occasionally. Stir in green onions and Teriyaki sauce. Remove meat loaves from pan and serve with noodles.
Serves 6
1 1/2 lb. Ground beef
1/2 C. dry plain Bread Crumbs
3/4 C. KC Masterpiece Honey Teriyaki BBQ sauce, divided (I think they stopped making this, so I use their marinade, but the BBQ is better if you can find it)
1 Egg
pepper
Noodletoss:
1 (16 oz) package frozen Oriental Vegetable mix
2 C. water
2 (3oz.) packages of Oriental flavored Ramen Noodles
1/4 C. Green Onion, thinly sliced
Preheat oven to 400 degrees. In a large bowl, combine ground beef, bread crumbs, 1/2 C. Teriyaki sauce, egg and pepper. Mix lightly but thoroughly. Place approximately 1/4 C. of mixture into each of 12 medium muffin cups, pressing lightly. Spread remaining 1/4 C. sauce over tops. Bake 20 minutes or until centers are no longer pink. Meanwhile, prepare Noodle Toss. In a 10" skillet, combine vegetables, water and noodles (broken into several pieces) and seasoning packet from one package of noodles (save the other for another use). Bring to a boil. Reduce and simmer, stirring occasionally. Stir in green onions and Teriyaki sauce. Remove meat loaves from pan and serve with noodles.
Serves 6
Pasta in Tomato Cream Sauce
MMM! We LOVE this one!
8 oz. Penne or other tube pasta
1 (14.5oz) can Del Monte Diced Tomatoes with Garlic and Onion
1/2 C. Fresh Basil, chopped or 1 tsp. dried Basil
3/4 C. Whipping Cream
1/3 C. Grated Parmesan cheese
Cook past according to package directions; drain and keep warm. Cook tomatoes over medium-high heat in skillet until thickened, about 5 minutes. Reduce heat; add basil and cream. Heat through, but do NOT boil. Toss with pasta and cheese. Serve immediately.
Serves 4.
8 oz. Penne or other tube pasta
1 (14.5oz) can Del Monte Diced Tomatoes with Garlic and Onion
1/2 C. Fresh Basil, chopped or 1 tsp. dried Basil
3/4 C. Whipping Cream
1/3 C. Grated Parmesan cheese
Cook past according to package directions; drain and keep warm. Cook tomatoes over medium-high heat in skillet until thickened, about 5 minutes. Reduce heat; add basil and cream. Heat through, but do NOT boil. Toss with pasta and cheese. Serve immediately.
Serves 4.
Pizza on a Stick
This recipe can include as much or as little as you like! Substitute your favorite pizza toppings.
8 oz. Italian Sausage links
2 C. whole fresh mushrooms
2 C. Cherry Tomatoes
1 Med. Onion, cut into 1-inch pieces
30 slices Pepperoni (2 oz.)
1 tube refrigerated pizza crust
1 1/2 C. shredded mozzarella cheese (or use cubed cheese on sticks)
1 1/4 C. Pizza Sauce warmed
Preheat oven to 400 degrees. In a large nonstick skillet, cook the sausage over medium heat until no longer pink; drain. When cool enough to handle, cut into 20 pieces. On 10 metal or soaked wooden skewers, alternatively thread sausage, vegetables and pepperoni. Unroll the dough onto a lightly floured surface; cut widthwise into 1 inch wide strips. Starting at the pointed end of the skewer, pierce skewer through one end of dough strip and press dough against last ingredients on skewer. Spiral-wrap dough, allowing vegetables and meats to peek through. Wrap the remaining end of the dough around the skewer at the top of the first ingredient. Arrange kabobs on a greased baking sheet. Bake for 10-12 minutes or until vegetables are tender and crust is golden. Immediately sprinkle with cheese and serve with pizza dipping sauce.
Serves 5
8 oz. Italian Sausage links
2 C. whole fresh mushrooms
2 C. Cherry Tomatoes
1 Med. Onion, cut into 1-inch pieces
30 slices Pepperoni (2 oz.)
1 tube refrigerated pizza crust
1 1/2 C. shredded mozzarella cheese (or use cubed cheese on sticks)
1 1/4 C. Pizza Sauce warmed
Preheat oven to 400 degrees. In a large nonstick skillet, cook the sausage over medium heat until no longer pink; drain. When cool enough to handle, cut into 20 pieces. On 10 metal or soaked wooden skewers, alternatively thread sausage, vegetables and pepperoni. Unroll the dough onto a lightly floured surface; cut widthwise into 1 inch wide strips. Starting at the pointed end of the skewer, pierce skewer through one end of dough strip and press dough against last ingredients on skewer. Spiral-wrap dough, allowing vegetables and meats to peek through. Wrap the remaining end of the dough around the skewer at the top of the first ingredient. Arrange kabobs on a greased baking sheet. Bake for 10-12 minutes or until vegetables are tender and crust is golden. Immediately sprinkle with cheese and serve with pizza dipping sauce.
Serves 5
Favorite Oven-baked Chicken Parmesan
4 Boneless Skinless Chicken Breast halves
1 egg, slightly beaten
3/4 C. Italian seasoned dry bread crumbs
1 jar (26 oz.) Marinara Sauce
1 C. Shredded Mozzarella Cheese
Preheat oven to 400 degrees. Dip chicken in egg, then bread crumbs, coating well. In a 9x13 greased glass* baking dish, arrange chicken. Bake uncovered 20 minutes. Pour sauce over chicken, then top with cheese. Bake an additional 10 minutes or until chicken is no longer pink.
Serve with pasta.
Serves 4.
*If using metal baking dish, increase temperature by 25 degrees.
1 egg, slightly beaten
3/4 C. Italian seasoned dry bread crumbs
1 jar (26 oz.) Marinara Sauce
1 C. Shredded Mozzarella Cheese
Preheat oven to 400 degrees. Dip chicken in egg, then bread crumbs, coating well. In a 9x13 greased glass* baking dish, arrange chicken. Bake uncovered 20 minutes. Pour sauce over chicken, then top with cheese. Bake an additional 10 minutes or until chicken is no longer pink.
Serve with pasta.
Serves 4.
*If using metal baking dish, increase temperature by 25 degrees.
Fried Ravioli
2 Tbls. Milk
1 Egg
3/4 C. Italian bread crumbs
1/2 tsp salt (optional)
1/2 (25 oz.) package Frozen Ravioli, thawed
3 C. Vegetable Oil
1 Tbls. grated Parmesan
1 (16 oz) jar Spaghetti Sauce
Combine milk and egg in bowl. Dip ravioli in milk mixture and coat with bread crumbs. In a large sauce pan, heat sauce until bubbling. Reduce heat to simmer. In a large heavy pan, pour oil to 2 inches deep. Heat over medium heat until breading dropped in turns brown. Fry Ravioli a few at a time, 1 minute on each side until golden brown. Drain, sprinkle with cheese and serve with sauce.
1 Egg
3/4 C. Italian bread crumbs
1/2 tsp salt (optional)
1/2 (25 oz.) package Frozen Ravioli, thawed
3 C. Vegetable Oil
1 Tbls. grated Parmesan
1 (16 oz) jar Spaghetti Sauce
Combine milk and egg in bowl. Dip ravioli in milk mixture and coat with bread crumbs. In a large sauce pan, heat sauce until bubbling. Reduce heat to simmer. In a large heavy pan, pour oil to 2 inches deep. Heat over medium heat until breading dropped in turns brown. Fry Ravioli a few at a time, 1 minute on each side until golden brown. Drain, sprinkle with cheese and serve with sauce.
Spinach- Artichoke Cheesy Tortellini
1 (10 oz.) box Frozen Spinach, thawed and drained
2 Tbls. Olive Oil
1 Tbls. Butter
3 Garlic Cloves, chopped (or substitute garlic powder)
1 small onion, grated
2 Tbls. flour
1 C. Chicken Broth
1 C. Heavy Cream
1/8 tsp. Nutmeg
1 (14 0z) can Water-packed Artichike Hearts, drained and chopped
1 C. grated Parmesan or Romano Cheese
1 lb. Cheese Tortellini
Heat a deep skillet over medium heat with the oil and butter. When butter melts, add garlic and onion. Saute for 5 minutes. Sprinkle the flour into the skillet and cook for 1 minute. Whisk in the broth, then the cream and bring to a light boil. Season the sauce with nutmeg and reduce heat to low. Separate spinach into pieces as you add it to the sauce. Stir in Artichokes and cheese and season to taste with salt and pepper. Cook the tortellini in salted boiling water according to package directions, about 7 minutes. Drain and toss with spinach artichoke sauce. Serve immediately with additional grated cheese and diced tomatoes, if desired.
Serves 4-6 (as side dish, serves more)
2 Tbls. Olive Oil
1 Tbls. Butter
3 Garlic Cloves, chopped (or substitute garlic powder)
1 small onion, grated
2 Tbls. flour
1 C. Chicken Broth
1 C. Heavy Cream
1/8 tsp. Nutmeg
1 (14 0z) can Water-packed Artichike Hearts, drained and chopped
1 C. grated Parmesan or Romano Cheese
1 lb. Cheese Tortellini
Heat a deep skillet over medium heat with the oil and butter. When butter melts, add garlic and onion. Saute for 5 minutes. Sprinkle the flour into the skillet and cook for 1 minute. Whisk in the broth, then the cream and bring to a light boil. Season the sauce with nutmeg and reduce heat to low. Separate spinach into pieces as you add it to the sauce. Stir in Artichokes and cheese and season to taste with salt and pepper. Cook the tortellini in salted boiling water according to package directions, about 7 minutes. Drain and toss with spinach artichoke sauce. Serve immediately with additional grated cheese and diced tomatoes, if desired.
Serves 4-6 (as side dish, serves more)
Barbecue Italian Chicken
1 bottle Italian seasoning
4 Chicken Breasts
1 C. BBQ Sauce
Preheat oven to 350 degrees. Shake seasoning over all sides of chicken breasts to coat them. Place chicken in 9x13 greased baking dish and bake 20 minutes. Place BBQ Sauce in a bowl and dip chicken in sauce to coat lightly. Bake for 20 Minutes more. Serves 4.
Serve with pasta or rice.
4 Chicken Breasts
1 C. BBQ Sauce
Preheat oven to 350 degrees. Shake seasoning over all sides of chicken breasts to coat them. Place chicken in 9x13 greased baking dish and bake 20 minutes. Place BBQ Sauce in a bowl and dip chicken in sauce to coat lightly. Bake for 20 Minutes more. Serves 4.
Serve with pasta or rice.
Crockpot Honey Wheat Bread
2/3 C. Powdered Milk
2 C. Warm Water
2 Tbls Vegetable Oil
1/4 C. Honey
3/4 tsp. Salt
2 1/4 tsp dry yeast (1 pkg)
1 C. Flour
3 C. Whole Wheat Flour
In a bowl, dissolve milk in warm water. Combine with oil, honey salt, yeast and half of each flour. With an electric mixer, beat on low for 2 minutes. Add remaining flours and beat on low until mixed well. Place dough in greased 4-5 quart Crockpot. Cover and cook on high 2-3 hours. Remove and let stand 5 minutes.
2 C. Warm Water
2 Tbls Vegetable Oil
1/4 C. Honey
3/4 tsp. Salt
2 1/4 tsp dry yeast (1 pkg)
1 C. Flour
3 C. Whole Wheat Flour
In a bowl, dissolve milk in warm water. Combine with oil, honey salt, yeast and half of each flour. With an electric mixer, beat on low for 2 minutes. Add remaining flours and beat on low until mixed well. Place dough in greased 4-5 quart Crockpot. Cover and cook on high 2-3 hours. Remove and let stand 5 minutes.
Waffle Batter
2 C. Flour
2 Eggs Beaten separately
3 Tbls. Sugar
3 tsp. Baking Powder
1 tsp. Salt
4 Tbls. Melted Butter
1 3/4 C. Milk
Beat egg yolks, add milk and beat. Add dry ingredients. Fold in beaten egg whites and melted butter.
Pour in waffle maker.
Makes about 6 Large waffles.
2 Eggs Beaten separately
3 Tbls. Sugar
3 tsp. Baking Powder
1 tsp. Salt
4 Tbls. Melted Butter
1 3/4 C. Milk
Beat egg yolks, add milk and beat. Add dry ingredients. Fold in beaten egg whites and melted butter.
Pour in waffle maker.
Makes about 6 Large waffles.
Bundt Pan Bread/rolls
2 C. Warm Water
1/2 C. Sugar
2 Tbls. Yeast
2 Eggs
6 1/2-7 C. Flour
1 Tbls. salt
1 Tbls. melted shortening
1 cube butter
Prepare yeast with sugar and water. Beat eggs and add to yeast mixture. Add shortening, salt and flour (1 cup at a time) until slightly sticky but easy to handle. Cover and let rise to double. Melt 1 cube of butter. Roll dough out onto flat surface and cut into circles about the size of a jar lid. Dip in melted butter and stand on side in bundt pan. Layer each circle next to the previous until pan is full and dough is used. Let rise to double again. Bake at 400 degrees for 20 minutes.
1/2 C. Sugar
2 Tbls. Yeast
2 Eggs
6 1/2-7 C. Flour
1 Tbls. salt
1 Tbls. melted shortening
1 cube butter
Prepare yeast with sugar and water. Beat eggs and add to yeast mixture. Add shortening, salt and flour (1 cup at a time) until slightly sticky but easy to handle. Cover and let rise to double. Melt 1 cube of butter. Roll dough out onto flat surface and cut into circles about the size of a jar lid. Dip in melted butter and stand on side in bundt pan. Layer each circle next to the previous until pan is full and dough is used. Let rise to double again. Bake at 400 degrees for 20 minutes.
Terriyaki Chicken Overnight Marinade
4 C. Sprite/7-up
1/2 C. Soy Sauce
2 tsp. Ginger (to taste)
1/4 C. Vegetable Oil
3/4 C. Brown Sugar (to taste)
Mix, add Chicken tenders or strips and marinade over night.
Grill or bake chicken and serve with rice and vegetables.
1/2 C. Soy Sauce
2 tsp. Ginger (to taste)
1/4 C. Vegetable Oil
3/4 C. Brown Sugar (to taste)
Mix, add Chicken tenders or strips and marinade over night.
Grill or bake chicken and serve with rice and vegetables.
Homemade Laundry Soap
This is a personal favorite! it costs about a penny a load!-Katie
1/2 bar Zote Soap (Found at many discount grocery stores, can be substituted with 1/3 bar Fels Naptha)
1/2 C. Borax
1/2 C Arm and Hammer Washing Soda
Lots of Water
2.5 Gallon Bucket
Essential Oil (to your liking)
*Grate soap and put in saucepan with 6 C. warm water. Heat and stir until melted. Add Borax and Washing Soda and stir until dissolved. Pour 4 C. HOT water into bucket and add soap mixture. Add 22 C. water and stir. Let sit for 24 hrs. Should be a gelatin form. If you use Zote, you should be able to stir it up and it will be more like the consistency of regular soap.
Use 1/2 C. per load. For HE Washers, use less (between 1/4 C and 1/2 C)
1/2 bar Zote Soap (Found at many discount grocery stores, can be substituted with 1/3 bar Fels Naptha)
1/2 C. Borax
1/2 C Arm and Hammer Washing Soda
Lots of Water
2.5 Gallon Bucket
Essential Oil (to your liking)
*Grate soap and put in saucepan with 6 C. warm water. Heat and stir until melted. Add Borax and Washing Soda and stir until dissolved. Pour 4 C. HOT water into bucket and add soap mixture. Add 22 C. water and stir. Let sit for 24 hrs. Should be a gelatin form. If you use Zote, you should be able to stir it up and it will be more like the consistency of regular soap.
Use 1/2 C. per load. For HE Washers, use less (between 1/4 C and 1/2 C)
Homemade Linen Spray (like Febreeze)
1 tsp. Essential Oil (more or less to your liking)
1/4 C. Witch Hazel
3 1/2 C. Water
Pour all into a pump Spray bottle and shake well.
Spray on furniture, linens, or carpet to add a quick freshness!
1/4 C. Witch Hazel
3 1/2 C. Water
Pour all into a pump Spray bottle and shake well.
Spray on furniture, linens, or carpet to add a quick freshness!
Tooth Whitener
1 tsp. Baking Soda
1 capfull Hydrogen Peroxide
Stir together amd wet your toothbrus with the solution. Brush as normal and rinse.
*This does not store well, so don't make extra.
1 capfull Hydrogen Peroxide
Stir together amd wet your toothbrus with the solution. Brush as normal and rinse.
*This does not store well, so don't make extra.
Homemade 409
1 tsp. Borax
1/8 C. Liquid Dish soap
2 Tbls. Distilled Vinegar
Essential Oil scent of your choice (optional)
Water
Mix Vinegar with Borax and 1 C. hot water until dissolved. Let cool and pour into 16 oz. spray bottle. Add soap and then fill with water. Add oil to the strength you prefer.
1/8 C. Liquid Dish soap
2 Tbls. Distilled Vinegar
Essential Oil scent of your choice (optional)
Water
Mix Vinegar with Borax and 1 C. hot water until dissolved. Let cool and pour into 16 oz. spray bottle. Add soap and then fill with water. Add oil to the strength you prefer.
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