Saturday, November 4, 2017

LASAGNE


Heat large pan (3-4 qt.) of water to boiling.
Add about:
       1 Tbsp. Salt
       12 Lasagne noodles (add slowly allowing hot water
            to bend noodles to fit into pan.)
       1 Tbsp. (about) vegetable oil to prevent sticking
Bring to boil, reduce heat to medium high and cook for 
            about 5-7 minutes.
Drain in colander.

While noodles are cooking, brown:
       1 lb. Hamburger (break into small pieces)

Have ready:
       24-oz. Jar of your favorite spaghetti sauce (I like Prego 
            Sauce with Meat or Western Family Sauce with Meat)
       Garlic powder
       Oregano and/or Italian herbs
       2 cups fresh spinach, chopped
       1/4 cup fresh basil leaves, chopped 
            (or use basil from your spice cupboard)
       1 pint cottage cheese – small curd
       1 small-medium onion, chopped
       2 cups mozzarella cheese
       Granulated Parmesan cheese

Spread about 1/2 cup sauce into bottom of 9x13 pan 
           (glass pan bakes the best.)
Place 3 lasagne noodles lengthwise in pan on top of sauce.

Use a third or each ingredient per layer, except as noted.
       Spaghetti sauce (about 1/3 cup per layer)
       Garlic powder (sprinkle on)
       Oregano and/or Italian herbs (2-3 tsp. per layer)
       Cottage cheese – small curd
       Chopped spinach
       Basil leaves
       Chopped onion
       Hamburger
       Mozzarella cheese (1/3 cup per layer)
       Granulated Parmesan cheese (sprinkle liberally)

Repeat layers two more times.
Top with final three lasagne noodles, the rest of the spaghetti sauce, and cheeses.
Cover with aluminum foil and bake at 350OF for 45 minutes.
Remove foil and continue to bake for additional 10 minutes.
Remove from oven and let sit for 10 minutes before cutting. 

YIELD: 6-8 SERVINGS   

Saturday, October 28, 2017

BLACK CAT COOKIES

Found this on Pinterest:  Holiday Cottage http://www.holidaycottagepage.com/  
My notes are in red.



1. Combine in large bowl and beat at medium speed until well mixed:
          2 cups sugar
         1 cup butter, softened

2. Add 3 eggs, one egg at a time, beating well after each addition.

3. Add 1 Tablespoon vanilla; beat until well mixed.
 
4. Combine in medium bowl:
         3 cups all-purpose flour
         ¾ cup unsweetened cocoa
         ½ tsp. baking powder
         ½ tsp. baking soda
         ½ tsp. Salt

5. Add flour mixture to butter mixture and mix on low speed. Increase speed and beat until well mixed.

6. Divide dough in half. Shape each half into a ball; flatten to ½ inch thick. Wrap each half in plastic wrap.  Refrigerate until firm (at least 2 hours.)

7. Heat oven to 350OF. Roll out first pack of dough on lightly floured surface to ¼ inch thickness. Cut with 2-inch round cookie cutter (biscuit cutter works well.) Place onto ungreased cookie sheet or parchment covered cookie sheet.

8. Using fingers, pinch up ears at top of each circle. Place 2 pieces of candy corn onto cookie for eyes, and one red cinnamon candy for nose (heart-shaped cinnamon candies turned upside down work well. Press tines of fork on each side below eyes to make whiskers.




9. Bake 7-9 minutes or until cookies are set. Let cool 1 minute on cookie sheet; remove to cooling rack.

Saturday, September 16, 2017

CRISPY WHOLE WHEAT WAFFLES*



Combine:
         2 cups whole wheat flour
         1 Tbsp. sugar
         1 tsp. baking powder
         1/2 tsp. Baking soda
         1/8 tsp. Cinnamon
Beat to soft peaks:
         3 egg whites brought to room temperature

Combine and add to dry ingredients:
         2 1/2 cups buttermilk
         1 tsp. Vanilla

Fold beaten egg whites into above mixture.
Bake in waffle iron until brown.

*Fold means to gently stir – do not beat.

When making large quantities, place cooked waffles on a baking sheet and keep warm in oven set at about 190o.

To freeze leftovers, place waffles on flat plate or pan and freeze, then place in Ziploc bag to store.  To use frozen waffles, reheat in toaster or microwave.  My favorite way is to heat until barely warm in microwave, then toast in toaster or toaster oven.

Delicious with any topping:  sliced fresh fruit, whipped cream, syrups, etc.  
See Maple Syrup recipe on this blog.

Nutrition  (approximate, depending on brand of ingredients)
Serving size 1 waffle 4"x4.5"
    Calories  95
    Total Fat .71g
        Saturated Fat .28g
    Cholesterol 0mg
    Sodium 137mg
    Carbohydrates 18 g
    Fiber 2.5 g 
    Sugar 3 g
    Protein 4.5g

Tuesday, August 15, 2017

NO YEAST DINNER ROLLS

This recipe comes from Recipes from Heaven and was posted on Facebook in August 2017. I tweaked the salt just a bit because it seemed too salty to me (this from the salt queen!) The original recipe calls for 1 tsp. salt.

Mix thoroughly:
       1 cup flour
       1 tsp. baking powder
       3/4 tsp. salt

Add and mix together (batter will be soft and spoonable):
       1/2 cup milk
       2 Tbsp. Mayo

Grease muffin tin (5 of the 6 wells.)
Spoon batter into tin.

Bake at 350o for 15-18 minutes until golden brown.
Brush tops with butter and serve.

YIELD: 5 ROLLS




Thursday, July 6, 2017

SNICKERDOODLE BANANA BREAD

This recipe from SHUGARY SWEETS 

http://www.shugarysweets.com/2016/06/snickerdoodle-banana-bread


yield: 2 LOAVES             prep time: 10 MINUTES            cook time: 60 MINUTES
Take your classic banana bread recipe to the next level! This bread has a crunchy top coating of cinnamon and sugar, a real crowd pleaser.
          Preheat oven to 350°F. Grease two 9-inch loaf pans. 
          In a small bowl, combine:
           1/2 cup granulated sugar
           1 tsp. cinnamon

    Sprinkle generously over greased loaf pans (set aside the remaining mixture for the tops of the bread.)          
                Combine and set aside:
                  4 cups all-purpose flour
                  1 Tbsp. baking powder
                  1 tsp. baking soda
                  2 Tbsp. cinnamon
                  1/2 tsp. kosher salt

      In a large mixing bowl, beat until blended.
            3/4 cup unsalted butter, softened
            1/3 cup milk
            2 cups granulated sugar

      Add and combine completely:
            4 large eggs
            4 large bananas, mashed
           
      Add dry ingredients and mix just until blended.

      Pour evenly into loaf pans. Sprinkle with the remaining cinnamon sugar mixture. Bake for one hour.

     Remove from oven and cool in pans 10 minutes. Remove from pans and cool completely. Store in airtight container for several days, or freeze bread for later use.

CHINESE CHICKEN SALAD

 This recipe came from Facebook, but as usual, I have tweaked it some. Also, I divided it into 1 serving and 4 servings, depending on how many people you are making this for.


Dressing

Combine and set aside:
     1/4 cup rice vinegar
     1 Tbsp. Splenda (or sugar)
     3 Tbsp. light soy sauce
     1 tsp. sesame oil


Salad

 1 Serving             4 Servings

Place on plate(s):
4 oz.                     1 package (16 ounces)  
                                                   shredded cabbage or 
                                                   salad greens
½ tsp.                   2 tsp.           dried chives
7 grams               1 ounce       slivered almonds


Add pan spray and/or olive oil to heated pan, then add:
6 oz.                   24 oz.            cooked chicken breasts
                                                  sliced into bite-sized pieces.

Stir and fry for about 3 minutes until chicken is thoroughly cooked but not tough.


Place cooked chicken on top of salad and serve while chicken is warm.

OPTIONS:
* Sprinkle onto uncooked chicken: Simply Asian Sweet 
  Ginger Garlic Seasoning, Amazing Taste Malibu 
  Seasoning, or your favorite chicken rub.
*Substitute cider vinegar for rice vinegar.
*Add a sprinkling of cashews.
*Chicken can be stored and served on the salad cold.

Saturday, May 20, 2017

MARSHMALLOW CREAM FUDGE

Yield: Approximately 2 1/4 lbs.

Grease 8” square pan with butter

Combine:
        1/2 cup sugar
        2/3 cup evaporated milk
        1/4 cup butter or margarine (butter is best!)
        1/4 tsp. salt

Bring to a full boil, stirring constantly.

Add: 1 package mini marshmallows

Boil 5 minutes over moderate heat, stirring constantly.
Remove from heat.

Add: 1 12-oz. Package (2 cups) chocolate chips (I prefer Nestle’s.)
Stir until melted.

Add: 1 tsp. Vanilla
        1/2 cup chopped walnuts (optional.)

Pour mixture into greased pan. Chill until firm.