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Shhh! Don’t Tell Them It’s Squash Bread Recipe

November 20th, 2013 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (18 ounce)packageyellow cake mix(2 layer size mix)
  2. 1 (3 1/2 ounce)packagevanilla instant pudding mix(4 serving size)
  3. 4largeeggs
  4. 1/4cupcanola oil
  5. 3cups gratedcrookneck yellow squash, unpeeled
  6. 1teaspoonground cinnamon
  7. 1/2teaspoonsalt
  8. 1cup choppednuts, optional

DIRECTIONS

  1. Combine all ingredients in a large mixing bowl and blend, using an electric mixer, for 4 minutes.
  2. Pour into 2 greased and floured 9×5″ loaf pans.
  3. Bake in a preheated 350 F oven for about 50-55 minutes, or until a cake tester comes out clean and the edges start to pull away from the sides of the pan.
  4. Cool in pans 15 minutes, then remove to racks to cool completely.

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Don’t Know Beans Recipe

September 18th, 2013 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1lb frozenFrench style green beans, cooked
  2. 2tablespoonslemon juice
  3. 2tablespoonsolive oil
  4. 1/2cupblack olives, sliced
  5. 1pinchgarlic salt
  6. 1pinchoregano

DIRECTIONS

  1. Mix all ingredients but beans.
  2. Pour over hot beans and serve.

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Healthy (don’t Tell ‘em) Harvest Cookies Recipe

August 16th, 2013 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1cupalmond meal
  2. 1/2cup rawwheat germor additionalalmond meal
  3. 1 1/3cupsoatmeal(uncooked)
  4. 1cupwhole wheat flour
  5. 2/3cupsugar-free maple syrup
  6. 1/3cupcanola oil
  7. 1teaspoonground cinnamon
  8. 1teaspoonvanilla
  9. 1/4teaspoonsalt
  10. 1/4cupsugar-free strawberry jamor sugar-free raspberry fruit spread

DIRECTIONS

  1. Prepare almond meal: using raw almonds, place in blender and pulse until flour consistency (use less than the desired amount- they explode) taking care not to overprocess into almond butter!
  2. Place all ingredients (except for jam) into a mixing bowl and blend until dough forms.
  3. Do not overprocess or the almond butter pops up again.
  4. If this happens, do not be alarmed– just just a dinner knife to remove the mixture from the beaters!
  5. Roll dough into golf balls, place on parchment lined cookie sheet, flattening to about 3/4 inch thickness.
  6. They will not spread, so can be placed close together.
  7. Using a spoon, make a small indention in the center of each cookie and add a little jam!
  8. Bake at 350 for about 10 minutes.
  9. Overcooking will result in a dry cookie!
  10. OH NO!
  11. Let cool for about 10-15 minutes.
  12. The jam centers may (or may not) dry during cooking.
  13. Store completely cooled cookies in a single layer in a large zip-lock plastic bag.

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Don’t Say Yuck yet !! Potatoes in a Can Recipe

June 30th, 2012 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (15 ounce)can slicedpotatoes
  2. 1/2cup choppedonions
  3. 1/4cup choppedgreen peppers
  4. 1/4teaspoonpaprika
  5. salt and pepper

DIRECTIONS

  1. Open can; drain.
  2. Heat oil in fry pan.
  3. Saute onions& green pepper until soft.
  4. Add drained potatoes, paprika, salt& pepper.
  5. Fry on each side until golden brown.
  6. Drain on paper towels.

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Don’t Know What to Call This Chicken Recipe Recipe Recipe

February 5th, 2012 by alice  Tags: , , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 2chicken breast halves, cut in bite sized pieces
  2. 1/2cup finely choppedonions
  3. 1/3cup finely choppedgreen peppers
  4. 1 (4 ounce)cansliced mushrooms(drained)
  5. 2teaspoonsseasoning salt
  6. 1teaspoonblack pepper
  7. 1 (10 3/4 ounce)cancream of chicken soup
  8. 3/4cupmilk
  9. 1/3cupbutteror margarine(chef’s choice)
  10. 2cups uncookedinstant rice
  11. 2cupswater

DIRECTIONS

  1. In a medium sized pan over medium heat, boil water.Add rice; remove from heat and cover for 5 minutes.
  2. In medium-sized skillet over medium heat, melt half of margarine.
  3. Add green peppers, onions, and mushrooms.Sauté until desired tenderness; remove from skillet.
  4. In same skillet, melt rest of margarine.Add chicken; sprinkle with seasoned salt and pepper.Sauté chicken until no longer pink.
  5. Return vegetables to skillet.
  6. In a small bowl mix together soup and milk, blending well.Pour over chicken mixture.
  7. Simmer over low to medium heat until heated through.Serve over rice.

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