Monday, March 30, 2009

Italian Salad

1 box spiral noodles, boiled and drained
1 pint cherry tomatoes
2 cans pitted black olives, drained
1 head cauliflower
broccoli...enough to match head of cauliflower
1/4 cup chopped onion, optional
2 packages Italian Salad Dressing mix. Make according to pkg. directions

Mix all in large bowl. Pour dressing over all. Mix well. Store in refrigerator. Stir before serving.

* I like this best right after making it.
* The kids also like this dressing just poured onto the noodles.

Deluxe Mashed Potatoes

4 to 5 large potatoes (about 2-1/2 pounds)
3 ounces cream cheese, softened
1/2 cup sour cream
1 tablespoon chopped chives
3/4 teaspoon onion salt
1/4 teaspoon pepper
1 tablespoon butter
paprika, optional

Peel and cube the potatoes; place in a saucepan and cover with water. Cook over medium heat until tender; drain. Mash until smooth (do not add milk or butter). Stir in the cream cheese, sour cream, chives, onion salt and pepper. Spoon into a greased 1-1/2 quart baking dish. Dot with butter; sprinkle with paprika if desired. Cover and bake at 350 degrees for 35-40 minutes or until heated through. 4-6 servings.

Seasoned Mashed Potatoes

3 pounds potatoes, peeled and quartered (about 9 medium)
6 ounces cream cheese, softened
6 tablespoons butter, softened
1/4 cup milk
3/4 teaspoon seasoned salt
3/4 teaspoon pepper
1/4 teaspoon onion salt

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
In a large mixing bowl, mash the potatoes. Add the remaining ingredients; beat until fluffy. 6 servings

Slow-Cooked Swiss Steak

3/4 cup flour
1 teaspoon pepper
1/4 teaspoon salt
2 to 2-1/2 pounds boneless round steak
1 to 2 tablespoons butter or margarine
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/3 cups water
1 cup sliced celery, optional
1/2 cup chopped onion
1 garlic clove, minced
1 to 3 teaspoons beef bouillon granules

In a shallow bowl, combine flour, pepper and salt. Cut steak into six serving-size pieces; dredge in flour mixture. In a skillet, brown steak in butter. Transfer to a slow cooker. Combine the remaining ingredients; pour over steak. cover and cook on low for 8-9 hours or until the meat is tender.
about 6 servings

* I double this recipe and cook on high for about 8 hours. Instead of doubling the water I just add 3 cups. I also use dried onion and garlic salt or powder when I am out of the other.

*With any leftovers you can make stroganoff. Just crumble the meat, add worcestershire and sour cream to the gravy and serve it over noodles.

Sunday, March 15, 2009

Pumpkin Waffles

2 cups flour
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon salt
3 beaten eggs
1 3/4 cups milk
3/4 cup mashed pumpkin
1/2 cup cooking oil

In a large bowl, mix together the flour, baking powder,cinnamon, ginger, nutmeg and salt.
In another bowl, mix the eggs, milk, pumpkin and cooking oil.
Combine the egg mixture with the flour mixture.
Mix well.
Cook the batter in a hot waffle iron.
Serve with butter, and maple syrup or honey.

You will want to double this for a large family!

Wednesday, March 11, 2009

Pepper Steak

1 1/2-2 pounds round steak
2 tablespoons vegetable oil
1/4 cup soy sauce
2 cups hot water
pan drippings
1 cup chopped onion (i sprinkle minced onion in when in a hurry)
1/4 teaspoon garlic salt
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ginger
1-16 ounce can chopped tomatoes
2 green peppers cut into thin strips
1/2 cup water
1 tablespoon cornstarch
cooked noodles or rice

Brown steak in oil. Transfer to crock pot. Add water to pan and stir up pan drippings. Combine next seven ingredients with water; pour over beef. Cook on low 6 hours. Add tomatoes and peppers. Cook 2 hours longer or until peppers are soft. Combine water and cornstarch. Stir into liquid in crock pot. Serve over noodles or rice.

NOTE: I double this for a larger family. I also make about 8 cups (dry) rice to go along with it.

If you have a liberian kiddo in the house, put some hot pepper on the table and they will probably love this!

Oatmeal Jumbos

1 cup peanut butter
1/2 cup butter, room temperature
1 1/2 cups packed brown sugar
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3 eggs
2 teaspoons vanilla
4 cups oatmeal
3/4 cup chopped walnuts
1 1/2 cups m&m's candies

In mixing bowl, beat peanut butter and butter (with mixer) 30 seconds. Add sugars, baking powder and baking soda; beat until combined. Beat in eggs and vanilla. Stir in oats and then nuts. Hand mix in the m&m's.
Drop by cookie scoop 2 inches apart onto ungreased cookie sheets. Bake at 350 degrees for 15 minutes or until done. Cool for about 1 minute. Transfer to cooling rack.

Banana Bread

2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
3 tablespoons vegetable oil
1/3 cup milk
1 egg
1 1/4 cup mashed bananas, about 3 medium

Heat oven to 350 degrees. Grease bottom only of a 9x5x3 loaf pan. Mix all ingredients; beat 30 seconds. Pour into pan. Bake until toothpick inserted in center comes out clean. 65 to 70 minutes; cool slightly. Loosen sides of loaf from pan; remove from pan. Cool completely before slicing. To store, wrap and refrigerate no longer than 1 week.

Oatmeal Creme Cookies

1-1/2 cups shortening
2-2/3 cups packed brown sugar
4 eggs
2 teaspoons vanilla extract
2-1/4 cups flour
2 teaspoons ground cinnamon
1-1/2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon ground nutmeg
4 cups old-fashioned oats
3/4 cup shortening
3 cups confectioners sugar
1 jar (7oz.)marshmallow creme
1 to 3 tablespoons milk

In a mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Conbine flour, cinnamon, baking soda, salt and nutmeg; add to creamed mixture. Stir in oats. Drop by rounded teaspoonfuls 2 inches apart onto lightly greased baking sheets. Bake at 350 degrees for 10-12 minutes or until golden brown. Remove to wire racks to cool.

For filling, in a mixing bowl, cream shortening, sugar and marshmallow creme. Add enough milk to achieve spreading consistency. Spread filling on the bottom of half of the cookies; top with remaining cookies.

Yield: about 4-1/2 dozen.

*These taste similar to the oatmeal creme cookies made by Little Debbie. (and probably just as unhealthy!) See if your kids like them.
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