Saturday, December 31, 2011
This is an adapted recipe from Giada De Laurentis' "Everyday Italian" cookbook.
2 to 3 Tablespoons olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 celery stalks, finely chopped
2 carrots, finely chopped
1/2 teaspoon salt or to taste
1/2 teaspoon pepper or to taste
2 (32 ounce) cans crushed tomatoes
2 dried bay leaves
In a small pot or skillet, heat oil and add the onions, garlic, celery, carrots, salt and pepper and saute until translucent. Plug in your crockpot and turn on high. Add the canned crushed tomatoes to the crockpot along with the bay leaves. When your veg is translucent add to crockpot. At this point I also add more salt and pepper. Stir to mix well, cover and let cook on high 1 to 2 hours. I usually stir mine once or twice during the cooking time. Remove bay leaves when done. Freezes wonderfully!
Freezing Celery! I generally hate celery so when I buy it for this recipe I have a lot leftover, but I have found that celery freezes very well. Wash and finely chop, lay on a baking sheet and place in the freezer. Wait about 15 minutes, then move the celery around on the baking sheet with a spoon or spatula. Freeze for 20 minutes more then place in a freezer safe container.
Thursday, December 29, 2011
- 1 - package yellow or white cake mix
- 1 cup crushed pineappel with the juice
- 1 cup mashed banana
- 1/2 cup water
- 1/2 cup oil
- 3 large eggs
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 cup chopped pecans - toasted or not
- 1 - 8 ounce package of creame cheese, room temp.
- 1 stick of butter, room temp.
- 3 3/4 cup sifted powdered sugar
- 1 teaspoon vanilla
- 1/2 to 1 cup pecans, whole or chopped
Monday, June 6, 2011
- 1/2 cup plain yogurt, I used Greek, but you can use regular even fat-free
- 1 teaspoon garlic powder
- Juice of one lemon (you can also use lime)
- Zest of one lemon (optional)
- 1 Tablespoon oil
- 1 teaspoon chili powder
- 3/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 4 to 6 bonless chicken breasts (I used tenders)
This marinade make the chicken very moist and tender. I always marinate it overnight for best results. Good hot and cold.
Tuesday, May 24, 2011
- You will need:
- 1 cup chopped nuts, pecans are best
- 1.5 cups coconut
- 1 German chocolate cake mix
- 1 stick butter
- 1 - 18 ounce pkg. cream cheese
- 1 lb. powdered sugar
Sunday, April 24, 2011
- 1 cup corn meal
- 1 cup flour (all purpose)
- 2 Tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 egg beaten
- 1 cup milk
- 2 tablespoons oil
- 1 lb hotdogs
Thursday, April 14, 2011
- 3 tabelspoon honey
- 2 tablespoons lime juice
- 1/2 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/2 lb cooked turkey, shredded (or chicken)
- 8 to 10 flour tortillas
- 1 cup Colby or Monterey jack cheese, shredded
- 10 oz. can green enchilada sauce
- 1/4 cup sour cream
- 1/4 cup half n half or whole milk
Double recipe for a larger crowd.
Thursday, April 7, 2011
- approx 10-16 oz fresh washed drained spinach
- 6 slices crisp fried bacon
- 3 hard boiled eggs
- 1/4 cup red wine vinegar (or your choice vinegar)
- 1/4 cup salad oil
- salt and pepper to taste
- 1/4 medium size red onion, thinly sliced (optional)
Combine vinegar, oil, salt, and pepper in a small saucepan. Heat throughout, but not boiling. Pour over spinach salad, toss until evenly coated. Add crumbled crisp bacon, finely cut boiled eggs, and thinly sliced red onion. Toss lightly and serve. This is a wonderful spring salad. For somthing a little different add dried cranberries to your liking. Very Good!
- approx 1 lb shredded cabbage (more or less, more is better)
- 1 carrot grated (optional)
- 2 tablespoons grated sweet onion (optional)
- 1/2 cup or more of miracle whip or mayo (whatever you prefer)
- 1-2 tsp white sugar
- 2 tablespoons white vinegar
In a large bowl mix first three ingredients. Mix last three ingredients in seperate bowl till smooth and to your taste. Pour over cabbage and mix well. Chill in fridge, stirring occasionally. For best result stir well before serving.
- 1 can pickled beets (15 oz can).
- 1 onion thinly sliced
- 12 hard boiled eggs, peeled whole
- 1/4 cup white sugar
- 1/2 cup vinegar
- 1 tablespoon chopped garlic (optional)
Drain liquid from beets into a saucepan. Place beets, onions, eggs, and optional ingredients in large clean glass jar. Pour sugar and vinegar into saucepan with beet juice. Heat and stir till warm and sugar dissolved.
Pour warm liquid over eggs and beets in jar till eggs covered. (may add water to ensure eggs covered completely). Seal and refrigerate for at least 3 days; the longer they are allowed to sit the better. Eat all within 2 months while eggs are tender. This is a traditional recipe but you may add seasonings to your liking. I personally like candied jalepeno added to mine. some like to add peppercorns, cloves, whatever you prefer.
- 6 hard boiled eggs. 1 tablespoon grated onion (I like sweet onions).
- 2-3 tablespoons dill relish.
- 1 tablespoon your favorite mustard (I'm partial to brown mustard).
- 3 tablespoons mayonnaise.
- 1 teaspoon white sugar.
- Paprika - I like smoked paprika best but any kind will work, there are many.
- Other ingredients to try: finely chopped jalapeños, use sweet relish in place of dill relish, horseradish, use different mustards ex.dijon,honey,cajun or plain French’s yellow mustard. This recipe is easy to personalize to your own tastes.
Thursday, March 31, 2011
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1/2 cup milk
- 1 tablespoon oil
- 3 ripe bananas, mashed
Saturday, January 22, 2011
If you are using the spring form pan refrigerate the cake in the pan. Do not remove from the pan while the cake is still warm.