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Oatmeal Chocolate Chip Cake Recipe

March 28th, 2015 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 3/4cupsboiling water
  2. 1cupquick oatmeal
  3. 1cup packedbrown sugar
  4. 1cupwhite sugar
  5. 1/2cupmargarine
  6. 2extra large eggs
  7. 1 3/4cupsunsifted flour
  8. 1teaspoonbaking soda
  9. 1/2teaspoonsalt
  10. 2tablespoonscocoa
  11. 12ounceschocolate chips
  12. 3/4cup choppednuts

DIRECTIONS

  1. Pour the boiling water over the oatmeal in a large mixing bowl.
  2. Let stand 10 minutes.
  3. Add the margarine to the hot mixture.
  4. When the margarine is melted add the two sugars and mix well.
  5. Mix dry ingredients and add to oatmeal mixture along with about half of the chocolate chips.
  6. Pour the mixture into 9×13 inch pan and sprinkle with remaining chocolate chips and the nuts Bake in 350 degree oven 40 minutes or until done.

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Chinese Sweet and Sour Pork Salad Recipe

March 28th, 2015 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1/4cupketchup
  2. 1/4cupapple juice
  3. 2tablespoonsapricot fruit spread
  4. 1tablespoonapple cider vinegar
  5. 1teaspoon mincedfresh ginger(or to taste)
  6. 1lbboneless pork chops, cut into 3/4-inch cubes
  7. 1 (1 lb)packagefrozen snow peas
  8. 1 (8 ounce)can drainedpineapple chunks
  9. 1 (5 ounce)cansliced water chestnuts, drained
  10. 2 shreddedcarrots

DIRECTIONS

  1. In a small saucepan over medium heat, cook ketchup, apple juice, fruit spread, vinegar and ginger, stirring constantly until spread has melted and sauce has slightly thickened (about 2-3 minutes).
  2. Coat a non-stick skillet with cooking spray or a tablespoon of oil, heat for 1 minute.
  3. Add in pork; saute until lightly browned and almost cooked through (about 6 minutes).
  4. Reduce heat to medium.
  5. Add in peas; cook just until crisp-tender (about 5 minutes).
  6. In a bowl, combine the pork mixture, pineapple, water chestnuts and sauce.
  7. Add in carrots and toss.

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Ham Salad Melts Recipe

March 28th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. salad

  2. 1cupcooked ham, finely chopped
  3. 1/2cupmayonnaise
  4. 2tablespoonscelery, minced
  5. 2tablespoonsscallions, minced
  6. 1tablespoonDijon mustard
  7. 1tablespoonsweet relish
  8. 1/2tablespoonparsley, minced
  9. salt and fresh pepper
  10. 4slicesbread, of choice
  11. 4sliceshavarti cheeseor muenster cheese
  12. lettuce
  13. slicedtomatoes
  14. butteror oil

DIRECTIONS

  1. Mix the salad ingredients together in a bowl.
  2. Make four sandwiches with the bread, lettuce, tomatoes, and cheese.
  3. Heat a skillet over medium low setting.
  4. Cook the sandwiches in the butter or oil until browned on both sides and the cheese is melted.
  5. Cut in halves and serve.

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Cream Cheese Filled Pumpkin Muffins Recipe

March 28th, 2015 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. Filling

  2. 8ouncescream cheese
  3. 1egg yolk
  4. 2tablespoonssugar
  5. Batter

  6. 2cupssugar
  7. 2 1/4cupsflour
  8. 2teaspoonsbaking powder
  9. 2teaspoonscinnamon
  10. 1/2teaspoonsalt
  11. 1/4teaspoonbaking soda
  12. 2eggs
  13. 1 1/4cupspumpkin
  14. 1/4cupoil
  15. 1teaspoonvanilla
  16. Topping

  17. 4tablespoonsflour
  18. 4tablespoonssugar
  19. 1/2teaspooncinnamon
  20. 2tablespoonsbutter

DIRECTIONS

  1. O.K. Lets Make a great Muffin!
  2. Preheat oven 375 degrees.
  3. In a small bowl add cream cheeese, egg and 2 Tablespoon sugar. Beat till smooth, set aside.
  4. For Muffins:.
  5. Mix the sugar, flour, Baking Powder, soda. cinnamon, salt. Add the pumpkin and the eggs, oil and vanilla. Beat till smooth.
  6. WIth paper muffin cups, fill 1/2 to 2/3 way full with the batter. Now take the cream cheese filling and with a large teaspoon full carefully place on top of the batter, be carefull not to let cream cheese filling touch the sides of the Paper cups.
  7. Divide up the cream cheese filling into all the cups you have filled with the pumpkin batter. It will vary for everyone. I get 10 muffins, some get 8.
  8. Now top with the topping.
  9. Combine the 4 tablespoons of flour, sugar, cinnamon, and 2 tablesppon Butter. Cut inthe butter mix till all is evenly mixed. Sprinkle the topping on the top of the batter.
  10. Bake about 20 – 25 minutes or till done.

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Barley Bean Salad Recipe

March 28th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1 1/2cupscanned black beans
  2. 1 1/2cupscanned kidney beans
  3. 1 1/2cupsbarley(not quick-cooking)
  4. 9tablespoonsfresh lemon juice
  5. 2tablespoonsdijon-style mustard
  6. 3/4cupolive oil
  7. 1cup choppedred onions
  8. 1/2cuppine nuts(toasted lightly)
  9. 1/2cup choppedparsley

DIRECTIONS

  1. To prepare the salad.
  2. In a large saucepan combine the barley with 6 cups boiling salted water and simmer it, covered, for 45 minutes, or until it is cooked but still al dente. Drain barley in a colander, rinse, and drain well.In a small bowl whisk together the lemon juice, the mustard, and salt and pepper to taste, add the oil in a stream and whisk the dressing until it is emulsified.In a large bowl combine the black beans, kidney beans, the barley, and the onion, add the dressing, and toss the salad until it is combined well.The salad may be prepared up to this point 1 day in advance and kept covered and chilled.Add parsley, pine nuts and salt and pepper to taste, and toss the salad until it is combined well.Serve the salad chilled or at room temperature.

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