Sunday, February 12, 2012


2 cups buttermilk
2 cups mayonnaise
1 tablespoon onion powder
1 tablespoon dried parsley flakes
1-1/2 teaspoons garlic powder
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon pepper

In a large bowl, whisk all ingredients until smooth.  Cover and refrigerate until serving.

1 cup mayonnaise or salad dressing
1/4 cup chili sauce
2 hard-cooked eggs, chopped
2 tablespoons chopped green onion
2 tablespoons chopped celery
4-1/2 teaspoons finely chopped onion
1 teaspoon paprika
1/2 teaspoon salt

In a bowl, combine all ingredients; mix well.  Cover and refrigerate until serving.  Serve over salad greens.


8 ounce cream cheese, softened
18 ounces pumpkin pie mix
2 cups powder sugar
1/2-1 teaspoon cinnamon
1/4-1/2 teaspoon ginger

Beat cream cheese until smooth.  Add pumpkin pie mix; beat well.  Add sugar, cinnamon, and ginger; beat until smooth.  Store in refrigerator.
Serve with spice cookies.


1 cup sugar
1/2 teaspoon salt
1 teaspoon celery salt
1 teaspoon celery seed
1 teaspoon paprika
1 tablespoon dry mustard
1 medium grated onion
3/4 cup vinegar
2 cups vegetable oil
1-1/4 cup catsup

Put through blender and refrigerate.

1 cup water
1 cup vinegar
1 cup sugar
1/2 cup oil
salt and pepper
Mix all ingredients.

salad:  lettuce, cooked bacon, onion

2 bananas
1 cup banana yogurt
2 tablespoons honey
1/4 teaspoon cinnamon
20 large ice cubes

1.  Place all ingredients, except ice, into blender.  Blend until smooth.
2.  Add the ice, a little at a time, and blend until smooth.

1/2 cup orange juice
1 cup orange sherbet or non-fat vanilla frozen yogurt
1 cup banana
1-1/2 cups peaches
1/2 teaspoon vanilla extract

Puree the orange juice, sherbet, banana, peaches and vanilla extract in a blender.  Pour into glasses.

1 carton (8 ou) strawberry yogurt
1/2-3/4 cup cranberry juice
1 1/2 cups frozen, unsweetened strawberries
1 cup frozen raspberries
1-2 teaspoons sugar

In a blender, combine yogurt and juice.  Add strawberries, raspberries and sugar.  Cover and blend.
Berry Smoothies

1 cup milk
1 cup frozen, unsweetened strawberries
1/2 cup frozen, unsweetened raspberries
3 tablespoons sugar
1 cup ice cubes

By:  Karissa Redman

3 cups whole wheat flour
1/2 cup powder milk
1 egg, beaten
3/4 cup water
1/3 cup butter
1/2 teaspoon salt
beef or chicken flavoring (boullion cubes work great)

1.  Heat beef cube, water, salt, and butter until all is melted together.  Stir
2.  Add powder milk and egg. Stir.
3.  Add flour 1/2 cup at a time, knead and mix.
4.  Mold with dog biscuit cookie cutter and set on greased pan.
5.  Bake 325 degrees for 50 minutes.

1 cup all-purpose flour, plus more for dusting
1/4 cup wheat germ
1/4 cup brewer's yeast
1 teaspoon salt
1 1/2 tablespoons canola oil
1 garlic clove, coarsely chopped
1/2 cup store-bought chicken broth, plus more for brushing

1.  Preheat oven to 400 degrees.  Line baking sheets with parchment paper; set aside.  Whisk flour, wheat germ, yeast, and salt in a medium bowl; set aside.

2.  Stir oil and garlic in a bowl.  Add broth in 3 batches, alternating with two batches of flour mixture; mix until well combined.

3.  On a lightly floured surface, roll out dough to about 3/8 inch thick.  Cut out dog-bone shapes with a cookie cutter or the tip of a paring knife.  Transfer to lined baking sheets.  Repeat with remaining dough, re-rolling scraps.

4.  Bake 10 minutes.  Brush with stock; rotate baking sheets, and bake 10 minutes more.  Turn off oven; leave door closed.  Let biscuits stand in oven to dry completely, about 1 1/2 hours.  Wrap as a gift, or store in an airtight container at room temperature.
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