9 oz frozen spinach, thawed and drained
Saturday, November 27, 2010
9 oz frozen spinach, thawed and drained
Thursday, November 25, 2010
Tuesday, November 23, 2010
3 Medium Roma Tomatoes
1 Bunch of Cilantro
1 Bunch of Green Onions
1-2 Jalepeno Peppers
1 tsp Kosher Salt
Juice of 1 Lime
Chop all ingredients and combine. Can be processed in a food processor for a finer salsa.
Monday, November 22, 2010
Monday, November 15, 2010
1 cup scalded milk or powdered milk (1 cup warm water to 2/3 c. powder - follow package instructions)
1 cup mashed potatoes (can use package mashed potatoes)
Put them on a cookie sheet and let rise
Saturday, November 13, 2010
1 C milk
1 C low-fat cottage cheese
½ C packed cheddar cheese (about 2 oz.)
2 pkg (8.5 oz. each) corn muffin mix
1) Preheat 400. Line 18 muffin cups. Combine milk, cottage cheese and eggs in large bowl. Use an electric mixer to blend on medium speed 1-2 min.
2) Stir in cheddar cheese, then stir in muffin mix just until blended. Don’t over mix
3) Bake 13-15 min. or til light brown and clean toothpick
Wednesday, November 10, 2010
Pumpkin Pie Bites
2 refrigerated ready-to roll pie crusts
1 large canned pumpkin
Pumpkin-shaped cookie cutter (optional)
1/2 cup chocolate morsels
1 spice cake mix
Preheat oven to 350 degrees and spray mini muffin pan
Use cookie cutter (or the top of a bottle or small cup) to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.
Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
Then make stems with the scraps. Press each stem over the edge and down the side of the dough before filling.
Apply egg whites from one egg to the top edges of each pie.
Mix canned pumpkin, spice cake mix and chocolate chips
Spoon mixture into each pumpkin-shaped pie crust.
Bake for 12-15 minutes.
Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.
Makes 24 pies. Keep refrigerated.
Tuesday, November 9, 2010
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup cocoa powder
1 teaspoon red food coloring
Pre-made Cream Cheese Frosting
Cinnamon for dusting
Preheat oven to 350.
Cream butter and sugars together until fluffy. Add egg and vanilla and combine until smooth. Beat in red food coloring. Stir in cocoa, flour, baking soda and salt until just combined.
Drop by the tsp onto baking sheets. Bake for 10-12 minutes.
Let cool completely and Frost with cream cheese frosting. Sprinkle with cinnamon.
Monday, November 8, 2010
This is Jim's Mom's recipe and also Jim's favorite cookie. I love 'em too.
Sunday, November 7, 2010
1 TBSP Butter
Friday, November 5, 2010
1 1/2 cups butter, softened
Monday, November 1, 2010
1 cup Sugar
2/3 cup Pumpkin
1 teaspoon Lemon juice
3/4 cup All-purpose flour
1 teaspoon Baking powder
2 teaspoons Cinnamon
1 teaspoon Ginger
1/2 teaspoon Nutmeg
1/2 teaspoon Salt
8 ounces Cream cheese -- softened
4 tablespoons Butter -- or margarine
1 cup Powdered sugar
1/2 teaspoon Vanilla
In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended.
In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.
Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.
While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth. Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well.