by Lindsey on October 12, 2011
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INGREDIENTS: 1 3/4 cups flour, 1 cup sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp allspice, 1 cup pumpkin, 1/2 cup oil, 2 eggs, 1 1/2 cups fresh or frozen cranberries – coarsely chopped.
DIRECTIONS: Preheat oven to 350 degrees. Grease and flour a loaf pan. Combine dry ingredients in a medium mixing bowl. Combine remaining ingredients, except cranberries, in a separate mixing bowl. Add to dry ingredients, stirring just until dry ingredients are moist. Stir in cranberries. Spread evenly in loaf pan. Bake 1 1/2 hours. Remove from pan. Cool completely.
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by Lindsey on October 4, 2011
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INGREDIENTS: 8 apples – peeled, cored, and sliced – (Granny Smith & Honey Crisp work best), 1/3 cup white sugar, 1 TBSP flour, 2 tsp cinnamon, 1/4 tsp nutmeg, 2 TBSP lemon juice, 1 1/2 tsp vanilla
TOPPING: 1 1/2 cups packed brown sugar, 1 1/2 cups flour, 1 1/2 cups quick-cooking oats, 2 1/2 sticks softened butter,
1 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1 1/2 tsp vanilla
DIRECTIONS: Preheat oven to 350 degrees. To prepare the topping, cream the butter and brown sugar with a mixer. Add the vanilla, oats, flour, cinnamon, and nutmeg and mix until the dough becomes crumbly. Do not over mix. Set aside. To prepare the filling, place the apple slices into a bowl with the lemon juice and vanilla and toss. Add the flour, sugar, cinnamon, and nutmeg; stir until fully coated. Place the apple mixture into a greased 9 x 13-inch pan. Sprinkle the crisp topping evenly over the apples. Bake for 35 – 45 minutes or until the topping is golden brown and apples are tender.
by Lindsey on January 24, 2011
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I love lasagna. I love Italian food. I love make ahead food.
- 1 pound ground beef
- 1 pound bulk hot Italian sausage
- 1 can (15 ounces) pizza sauce
- 1 jar (14 ounces) marinara sauce
- 2 eggs, lightly beaten
- 1 carton (15 ounces) ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon dried parsley flakes
- 1/2 teaspoon pepper
- 12 no-cook lasagna noodles
- 4 cups (16 ounces) shredded part-skim mozzarella cheese
- In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Stir in pizza and marinara sauces. In a large bowl, combine the eggs, ricotta, Parmesan, parsley and pepper.
- Spread 1 cup meat sauce into a greased 13-in. x 9-in. baking dish. Layer with four noodles, half of the cheese mixture, 1 cup meat sauce and 1 cup mozzarella. Repeat layers. Top with remaining noodles, meat sauce and mozzarella. Cover and refrigerate for 8 hours or overnight.
- Remove from the refrigerator 30 minutes before baking. Bake, covered, at 375° for 45 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 12 servings.
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by Lindsey on January 17, 2011
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This is one of those great recipes I love because it is cheap and quick.
1 pkg. (7-1/4 oz.) Macaroni & Cheese Dinner
1 can (14-1/2 oz.) Italian-style stewed tomatoes, undrained
1/2 tsp. dried oregano leaves
1/2 cup Shredded Cheddar Cheese
HEAT oven to 400ºF.
PREPARE Dinner as directed on package, omitting the butter. Meanwhile, brown meat in large nonstick skillet on medium-high heat; drain. Add tomatoes and oregano; mix well. Bring to boil.
ADD meat mixture to Dinner; spoon into 9-inch square baking dish. Sprinkle with Cheddar.
BAKE 10 min. or until Cheddar is melted and casserole is heated through.
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by Lindsey on January 10, 2011
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This recipe is so easy! It is one of my favorite Sunday dinner recipes.
1lb chicken breasts
12 oz BBQ sauce
Hamburger buns
Put the chicken in the slow cooker and top with BBQ sauce. Cook on low for 8-10 hours or high 4-6 hours.
Remove the chicken and shread. I find it is easiest to do with a serrated steak knife. The chicken will be tender enough to fall apart easily. Put shredded chicken back into BBQ sauce from the slow cooker. Serve on hamburger buns.
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by Lindsey on January 3, 2011
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I love bell peppers. I am always looking for new recipes to have an excuse to eat more.
2 green peppers, coarsely chopped
2 cups cooked long-grain white rice
1 jar (24 oz.) spaghetti sauce
1-1/2 cups Shredded Italian Cheese, divided
HEAT oven to 350ºF.
BROWN meat with peppers and garlic in large skillet; drain. Stir in rice, spaghetti sauce and 3/4 cup cheese.
SPOON into 2-qt. casserole; top with remaining cheese.
BAKE 25 min. or until heated through.
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by Lindsey on December 20, 2010
in Recipes
Here is a little recipe to warm you up on those cold winter nights.
Ingredients:
1 pound large shrimp, tail off, thawed
2 coves garlic, minced
1/4 cup Italian dressing
1 Tbsp cajun seasoning
2 cups rotini
Cook rotini according to package directions. I prefer the tri colored rotini. In a large skillet, toss shrimp with cajun seasoning. Heat the skillet to medium. Add Italian dressing and garlic. Cook 2-4 minutes or until shrimp is done. Serve shrimp over rotini.
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by Lindsey on December 13, 2010
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Ingredients:
2 cups sugar
1 cup brown sugar
1 cup vegetable oil
4 eggs, beaten
1 can pureed pumpkin (15 oz)
3 1/2 cups flour
2 tsp salt
2 tsp baking soda
1 tsp baking powder
1 tsp nutmeg
1 tsp allspice
1 tsp cinnamon
1/2 tsp cloves
2/3 cup water
Preheat the oven to 350. Stir together sugar, brown sugar, and vegetable oil. Stir in eggs and pumpkin. Combine dry ingredients in a separate bowl. Blend dry ingredients and water into pumpkin mixture, alternating between dry ingredients and water. Batter will be lumpy.
Use cooking spray or butter and flour to grease two loaf pans. Divide batter into the two loaf pans. Bake for 45 minutes or until test stick comes out clean. Remove from pans to cool.
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by Lindsey on December 6, 2010
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One of my favorite holiday treats is peppermint bark. It is super easy to make. It also makes great gifts for teachers or neighbors.
Ingredients
Peppermint Candy Canes
Red Food Coloring (optional)
Wax paper
Plastic bag
I put the candy canes in a plastic bag then I use a small hammer or mallet to crush the candy canes. Follow the instructions on the box to melt the white chocolate. Stir the crushed peppermint into the melted white chocolate. Add red food coloring if you want to be extra festive.
Cover a cookie sheet with wax or parchment paper. Smooth the chocolate mixture onto the wax paper. Place the pan in the fridge. I usually leave it overnight. It takes about 3-4 hours to fully set. Then, just break it into pieces.
I also make several variations of this recipe each Christmas. I use milk chocolate together with fruit flavored candy canes, mint flavored candy canes, white chocolate candy canes, or dried cranberries. You can mix Oreos with the white chocolate. You can even layer the chocolate so that you have a milk chocolate bottom and the white chocolate and peppermint on top.
Use your imagination. If you have a suggestion for this recipe, please leave a comment!
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by Lindsey on November 22, 2010
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I'm continuing with the deer meat theme as The Daddy is out sitting in a tree waiting for deer to shoot right now.
Cooking venison is not always a task easy for a family. Many people don't like the gamy flavor. With a few simple preparations, you can make venison taste great.
The first step is to clean and cut the meat. With your sink water running at a warm temperature, begin to rub the meat down removing any hair and fat. Don't put the fat down the disposal as it will gum up your blades. There will still be a white layer on many of the pieces of meat. This is not fat and does not need to be removed.
The second step is to remove the gamy taste. You do this by brining the meat. Put the meat into a plastic dish that you can cover. Place the meat in the bowl and fill the bowl with water until the meat is completely covered. Add a liberal amount of salt. You want the water to be very salty and the amount will depend on how much meat you brine at a time. Cover the bowl and put in the fridge for about 12 hours. It is best to let it soak overnight if you are planning on making crockpot stew.
After the meat has been in the salt water for about 12 hours, take it out of the fridge and rinse the meat until no more blood runs out of the meat. This may take up to 10 minutes, but it will remove the gamy taste.
To begin your stew, cube the venison in to one inch squares. It is best to use a chef knife of santuko knife. Aim for a pound to a pound and a half of venison. Add in one can of beef broth, a packet of dry onion soup mix, two cups of fresh, sliced mushrooms, two cubed potatoes, two cans of stewed tomatoes undrained, three to four sliced carrots, and three bell peppers. Turn the crockpot on low and cook for eight to ten hours or until meat and potatoes are soft.
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