tag:blogger.com,1999:blog-68817410658448503902024-03-08T05:43:21.406-05:00Hand Me Down RecipesClassic recipes handed down for generations. Impress everyone at your next family gathering.R. L. Raustadhttp://www.blogger.com/profile/15272233022017929021noreply@blogger.comBlogger326125tag:blogger.com,1999:blog-6881741065844850390.post-13275446910124508142012-10-29T22:22:00.000-04:002012-10-29T22:22:31.483-04:00Peanut Butter CakeAhhh! Peanut butter...good anyway, with anything, and anytime. Try it, you won't be sorry.<br />
<br />
Ingredients:<br />
<br />
1 cup all purpose flour<br />
1 cup plus 2 tbl sugar<br />
3 & 1/2 tsp baking powder<br />
3/4 tsp salt<br />
2 cups graham cracker crumbs<br />
peanut butter to taste-at least 1/2 cup. If using more, decrease shortening by an equal amount<br />
3/4 cup crisco shortening<br />
1 cup plus 2 tbl milk<br />
1 & 1/2 tsp vanilla<br />
3 eggs<br />
<br />
Directions:<br />
<br />
1. Preheat oven to 375 degrees. Grease a 9 x 13 pan<br />
2. Sift flour, sugar, baking powder, and salt together. Add graham cracker crumbs, peanut butter, shortening, milk, and vanilla.<br />
3. Beat mixture on low until moistened, then beat on medium for 2 minutes.<br />
4. Add eggs, one at a time, and beat for 1 minute.<br />
5. Bake 30 to 35 minutes. When removed from oven, don't remove cake from pan. Frost while warm (frosting recipe follow).<br />
<br />
Frosting Ingredients:<br />
<br />
2 cups sugar<br />
1/2 cup cocoa<br />
8 tbl butter<br />
1/2 cup milk<br />
<br />
Directions:<br />
<br />
1. Mix all frosting ingredients together in a saucepan. Heat and bring to a boil. Boil for 1 minute stirring constantly.<br />
2. With a wooden spoon handle, poke a few holes in cake, then pour warm frosting over cake.<br />
<br />
#12-16 servings<br />
R. L. Raustadhttp://www.blogger.com/profile/15272233022017929021noreply@blogger.comtag:blogger.com,1999:blog-6881741065844850390.post-71577314584851903412012-10-25T21:41:00.000-04:002012-10-25T21:41:16.224-04:00Lobster Mac & Cheese BitesThis dish is pleasantly unexpected. The two main ingredients are wonderful on their own, but put them together and it's heaven.<br />
<br />
Ingredients:<br />
<br />
1 & 1/4 cup half n half<br />
3 eggs<br />
1 tsp Old Bay seasoning<br />
1 tsp mustard powder<br />
8 ounces cooked lobster meat, cut into 3/4" chunks (about 1 & 1/2 cups)<br />
2 cups asiago cheese (8 ounces) shredded<br />
2 cups shredded cheddar cheese (8 ounces)<br />
4 ounces cheddar cheese, cut into 1/4 " cubes (1 cup)<br />
1 pound mini penne pasta, cooked & drained<br />
<br />
Directions:<br />
<br />
1. Preheat oven to 350 degrees. Line 13 x 9 pan with foil to overhang sides by 2 inches, coaat with non stick cooking spray.<br />
2.Whisk together the half n half, eggs, Old Bay, & mustard powder. Stir in lobster, asiago cheese, 1 cup of the shredded cheddar, the cheddar cubes, & the pasta.Transfer to prepared pan & cover with foil.<br />
3.Bake 25 minutes, then uncover, sprinkle with remaining shredded cheddar. Bake until melted for 5-10 minutes. Cool for 30 minutes, then cut into squares.<br />
<br />
R. L. Raustadhttp://www.blogger.com/profile/15272233022017929021noreply@blogger.comtag:blogger.com,1999:blog-6881741065844850390.post-5853255926029998902012-10-24T19:26:00.000-04:002012-10-24T19:26:21.447-04:00Pecan CandyI can't remember where I found this recipe originally. I saw it somewhere, wrote it down, and kind of forgot about it. I ran across it, and decided to make it. Boy, is it easy and really great tasting. <br />
<br />
Ingredients:<br />
<br />
1 (7oz) container homestyle fluffy white frosting mix<br />
1/2 cup boiling water<br />
1/3 cup light corn syrup<br />
2 tsp vanilla<br />
1 (16 oz) box powdered sugar<br />
1 1/2 cup chopped pecans & toasted pecan halves<br />
<br />
Directions:<br />
<br />
1. Place frosting, boiling water corn syrup, and vanilla in a mixing bowl. Beat at low speed until mixed. Then beat mixture until stiff peaks form (4-5 minutes).<br />
2. Gradually add powdered sugar, beating at low until all combined.<br />
3. Stir in chopped pecans.<br />
4. Drop by rounded tablespoons onto wax paper lined cookie sheets. Top each with one pecan half .<br />
5. Lelt stand until firm on the bottom (about 8 hours).<br />
6. Store in airtight container in layers of waxed paper.R. L. Raustadhttp://www.blogger.com/profile/15272233022017929021noreply@blogger.comtag:blogger.com,1999:blog-6881741065844850390.post-46281901205709699952012-10-17T21:39:00.000-04:002012-10-17T21:41:27.412-04:00Chocolate Peanut Butter PizzaOnce again, 2 of my favorite things together in one dessert: chocolate and peanut butter. This is great for any party, and there won't be any left. I got this recipe at a baby shower, and I won't say how many slices I had : )<br />
<br />
Ingredients:<br />
<br />
1/2 cup shortening<br />
1/2 cup peanut butter<br />
1/2 cup packed brown sugar<br />
1/2 cu[ granulated sugar<br />
2 eggs, lightly beaten<br />
1/2 tsp vanilla<br />
1 & 1/2 cups all purpose flour<br />
2 cups mini marshmallows<br />
1 cup ( 6 ounces) semisweet chocolate chips<br />
<br />
Directions:<br />
<br />
1. Preheat oven to 375 degrees. Grease a 12 inch pizza pan.<br />
2. In mixing bowl, combine shortening, peanut butter, and sugars. Then beat in eggs and vanilla.<br />
3. Stir in flour and mix well...pat into the pizza pan. Bake 12 minutes. Sprinkle with marshmallows and chocolate ships. Return to oven for an additional 4-6 minutes, or until lghtly browned.<br />
<br />
**16-20 slicesR. L. Raustadhttp://www.blogger.com/profile/15272233022017929021noreply@blogger.comtag:blogger.com,1999:blog-6881741065844850390.post-62286760001767998652012-10-17T21:10:00.000-04:002012-10-17T21:10:15.263-04:00Mocha Chocolate ShortbreadI love a good shortbread cookie with a cup of coffee...they dunk good.<br />
<br />
<br />
Ingredients:<br />
<br />
1 & 1/4 cup all purpose flour<br />
1/2 cup powdered sugar<br />
2 tsp instant coffee granules<br />
2/3 cup butter, softened<br />
1/2 tsp vanilla<br />
2 cups (12 ounces) semi sweet chocolate morsels, divided<br />
<br />
Diretions:<br />
<br />
1.Preheat oven to 325 degrees.<br />
2. Combine first 3 ingredients in medium sized bowl, then add butter and vanilla. Beat with mixer unitl blended.<br />
3. Stir in 1 cup of the chocolate morsels. Press the dough into an ungreased 9" square pan, then prick dough several places with a fork.<br />
4. Bake for 20 minutes or until lightly browned. Sprinkle remaining 1 cup of chocolate morsels over top of hot shortbread and spread to cover.<br />
5. Cut shortbread into 25 squares (about 1 & 3/4 "). Then cut each square into 2 triangles. Let cool 30 minutes in pan before removing.<br />
<br />
***50 trianglesR. L. Raustadhttp://www.blogger.com/profile/15272233022017929021noreply@blogger.comtag:blogger.com,1999:blog-6881741065844850390.post-89449867683548142692012-10-10T16:36:00.001-04:002012-10-10T16:36:26.986-04:00Pumpkin Sheet CakeEverytime I find a recipe with pumpkin, I have got to try it. This cake recipe is great for a party. It's large enough to decorate creatively. The original recipe did not call for nuts, but I tried it with pecans and really like it.<br />
<br />
Ingredients for cake (frosting recipe follows):<br />
<br />
1 can (16 ounces) pumpkin<br />
2 cups sugar<br />
1 cup vegetable oil<br />
4 eggs, lightly beaten<br />
2 cups all purpose flour<br />
2 tsp baking soda<br />
1 tsp cinnamon<br />
1/2 tsp salt<br />
<br />
Direction for cake:<br />
<br />
1, Preheat oven to 350 degrees. Grease 15 x 10 x 1 inch baking pan.<br />
2. In mixing bpwl, beat pumpkin, sugar, and oil. Add eggs and mix well.<br />
3. Combine flour, baking soda, cinnamon, and salt; add to pumpkin mixture and beat until well blended.<br />
4. Pour into prepared pan and bake for 25-30 minutes (do toothpick test). Remove and cool completely.<br />
<br />
Ingedients for frosting:<br />
<br />
1 pkg (3 ounces) cream cheese, softened<br />
5 tbl butter or margarine, softened<br />
1 tsp vanilla extract<br />
1 and 3/4 cup powdered sugar<br />
3 to 4 tsp milk<br />
chopped nuts<br />
<br />
Directions for frosting:<br />
<br />
1. Beat the cream cheese, butter, and vanilla in mixing bowl until smooth. Gradually add sugar and mix well.<br />
2. Add milk until frosting reaches desired spreading consistency. Frost cake and sprinkle with nuts.<br />
R. L. Raustadhttp://www.blogger.com/profile/15272233022017929021noreply@blogger.comtag:blogger.com,1999:blog-6881741065844850390.post-64525740482281194822012-10-08T21:34:00.001-04:002012-10-08T21:34:31.988-04:00Fried Butter BallsOne of my favorite categories are appetizers. I sometimes prefer to do heavy appetizers (a lot) to a sit down meal. People go crazy over this one and always request the recipe. It so simple to make.<br />
<br />
Ingredients:<br />
<br />
2 sticks of butter<br />
2 ounces of cheese<br />
salt and pepper to taste<br />
1 cup all purpose flour<br />
1 egg beaten<br />
1 cup cup seasoned breadcrumbs<br />
peanut oil for frying<br />
<br />
Directions:<br />
<br />
1. Cream together the butter and cream cheese, and salt & pepper with mixer until smooth.<br />
2. Using a 1 inch scoop, make balls of the butter mixture and arrange on waxed paper lined cookie sheet. Freeze until solid.<br />
3. When butter balls solid, coat in flour, then egg, then bread crumbs, and then freeze again.<br />
4.When ready to fry, heat oil in deep fryer to 350 degrees.<br />
5. Fry balls for 10-15 seconds or till just golden brown. Drain on paper towels before serving.<br />
<br />
#30R. L. Raustadhttp://www.blogger.com/profile/15272233022017929021noreply@blogger.comtag:blogger.com,1999:blog-6881741065844850390.post-355642195355604362012-09-28T19:37:00.001-04:002013-08-06T23:59:40.786-04:00Bohemian Bread TrianglesI got this recipe from my Mother. It was and still is a staple in her entertaininng recipes. Always popular, and never any leftovers.<br />
<br />
Ingredients:<br />
<br />
1 can (8 oz) crescent rolls<br />
2 (3 oz ea) pkg cream cheese, softened<br />
1/4 tsp worcestershire sauce<br />
8 oz can sliced mushrooms, drained well<br />
2 tbl grated parmesan cheese<br />
2 tsp chopped fresh chives<br />
<br />
1. Preheat ove to 350 degrees, lightly spray cookie sheet<br />
2. Unroll dough into 1 long rectangle, firmly pressing perforations to seal. Press out dough to almost fill pan.<br />
3. Combine the cream cheese and worcestershire sauce...mix well. Spread cream cheese mixture over dough. Top with mushrooms. Sprinkle with parmesan cheese and chives.<br />
4.Bake for 12-14 minutes or till crust is golden brown. Cut into approximately 32 triangles.<br />
<br />
***32R. L. Raustadhttp://www.blogger.com/profile/15272233022017929021noreply@blogger.comtag:blogger.com,1999:blog-6881741065844850390.post-37193931366391064852012-09-26T10:50:00.002-04:002012-09-26T11:31:05.011-04:00Adult Party BallsI have posted my favorite recipe for Rum Balls before. I love them, Well, I have tried 3 new variations I found. They are Maragita, Bourbon, and Mexican Coffee. They are all really good and an assortment at party would be very impressive. An assortment to give as gifts would go over well, too.<br />
<br />
Margarita (4 doz) Ingredients:<br />
<br />
1 (12 oz) box vanilla wafers, crushed into crumbs<br />
1/2 pound ground blanched almonds<br />
4 (1 oz ea) squares white chocolate<br />
1/4 cup tequila<br />
1/4 cup orange marmalade<br />
2 tbl lime juice<br />
2 tbl light corn syrup<br />
granulated sugar<br />
<br />
Directions:<br />
1. Mix crushed wafers and almonds in medium bowl. Set aside.<br />
2. Melt the white chocolate according to package directions.<br />
3. In a blender, process tequila, marmalade, lime juice, and corn syrup until smooth.<br />
4. Add liquid ingredients & melted chocolate to to crumb mixture. Shape into 1" balls & coat with granulated sugar. Place in tin to store in refrigerator. When serving, reroll in granulated sugar.<br />
<br />
Kentucky Bourbon Balls (5 doz) Ingredients:<br />
<br />
1 box (9 oz) chocolate wafes, crushed into fine crumbs<br />
1/2 pound finely chopped pecans<br />
1/2 cup unsweetened cocoa powder<br />
1/4 cup sugar<br />
1/2 cup light corn syrup<br />
1/3 cup bourbon<br />
chocolate sprinkles<br />
<br />
Directions:<br />
<br />
Mix all ingredients and shape into 3/4 " balls, then roll in sprinkles. Store in fridge,<br />
<br />
Mexican Coffee Balls (5 doz) ingredients:<br />
<br />
1 box (9 oz) chocolate wafers crushed into fine crumbs<br />
1/2 pound ground blanched almonds<br />
1/2 cup unsweetened cocoa powder<br />
1/2 cup sugar<br />
2 tbl instant coffee<br />
1/2 cup coffee liqueur<br />
1/2 cup light corn syrup<br />
cinnamon & sugar mixture<br />
<br />
Directions:<br />
1. Mix together the wafer crumbs, almonds, cocoa, and sugar.<br />
2. Dissolve the instant coffee granuales in the coffee liqueur, then stir into the crumb mixture, along with the corn syrup.<br />
3.Shape into 3/4" balls, then roll in the cinnamon sugar. Store in fridge, and when ready to serve, reroll in the cinnamon/sugar mixture.<br />
<br />
**Remember, since you are not cooking the alchohol, the longer they are stored, the stronger they become. Also REMEMBER-NOT FOR KIDS !!! Enjoy!R. L. Raustadhttp://www.blogger.com/profile/15272233022017929021noreply@blogger.comtag:blogger.com,1999:blog-6881741065844850390.post-90645269624717349782012-09-19T11:12:00.002-04:002012-09-26T11:14:57.266-04:00Best Ever Pumpkin MuffinsPumpkin time is almost here, and what a tasty way to kick it off. I can't remember where this recipe came from, but it is so rich, and full flavored. If you love pumpkin, you will love these, and want to add them to your recipe box.<br />
<br />
<br />
Ingredients:<br />
<br />
3 cups self rising butter<br />
2 cups sugar<br />
2 tsp pumpkin pie spice<br />
4 large eggs<br />
1/2 cup vetetable oil<br />
1 can (15 oz) pumpkin<br />
2 cups chopped dates<br />
1 cup chopped pecans<br />
brown sugar<br />
vegetable spray<br />
<br />
Directions:<br />
<br />
Preheat oven to 400 degrees, Arrange paper liners in 24 muffin tin cups<br />
1. Stir together the flour, sugar, and pumpkin pie spice. Make a well in center.<br />
2. Stir together eggs, oil, and pumpkin, then add to dry. Stir just until all is moistened.<br />
3. Stir in dates and pecan.<br />
4. Spoon batter into cups, filling 2/3 full, and sprinkle with brown sugar. Bake for 18-20 minutes (do toothpick test).<br />
<br />
***makes 24R. L. Raustadhttp://www.blogger.com/profile/15272233022017929021noreply@blogger.comtag:blogger.com,1999:blog-6881741065844850390.post-87131410138910601852012-09-14T12:21:00.003-04:002012-09-26T11:13:16.372-04:00Cantelope SoupHave you ever been on a cruise? The first time I went on one, I discovered a different kind of soup...made with fruit. LOVE IT!!! Every meal I had, if there was an option of ordering the fruit soup-I did. This one is so simple...I know you'll love it.<br />
<br />
Ingredients:<br />
<br />
1 large ripe cantelope, peeled, seeded, and cut into chunks<br />
2 cans ( 6 ounces each) pineapple juice<br />
1 lime, juiced<br />
2 kiwis, peeled, chopped (or sliced)<br />
<br />
Combine cantelope, pineapple juice, and lime juice in a food processor and process until smooth.<br />
Pour soup into shallow bowls or cups and top with kiwi.<br />
<br />
**use as a starter or a dessert<br />
<br />
***4 servings<br />
<br />
****be creative with garnishes...chopped strawberries, blueberries, etc. One of my favorites is to toast some coconut, let it cool, then sprinkle one soup before serving. : )<br />
<br />R. L. Raustadhttp://www.blogger.com/profile/15272233022017929021noreply@blogger.comtag:blogger.com,1999:blog-6881741065844850390.post-83189999135871410012012-09-14T12:08:00.001-04:002012-09-26T11:11:20.788-04:00Salmon and Asparagus PieI found this recipe (like a lot of the recipes I post) in a magazine. I love salmon and I love asparagus, so I figure you can't go wrong with a dish that has both. It's easy and very delicious.<br />
<br />
Ingredients:<br />
<br />
1 pound of asparagus spears, cut into 1 inch pieces (about 2 cups)<br />
4 medium onions, slice (about 1/4 cup) 1/2 cup shredded swiss cheese (6 oz) <br />
1 can ( 6 oz) salmon, cleaned picked through (cab also use a 5 oz can of albacore tuna)<br />
1/2 cup Bisquick<br />
1 cup milk <br />
2 eggs<br />
1/2 tsp chopped fresh (or 1/2 tsp dried) basil<br />
1/8 tsp pepper<br />
<br />
Directions:<br />
<br />
1. Preheat oven to 400 dregrees, grease a 9 inch pie plate.<br />
2. Sprinkle asaragus, onions, 3/4 cup of the cheese, and salmon in bottom of pie plate.<br />
3. Stir together, the Bisquick, milk, eggs, and basil until mixed through. Pour mixture over ingredients in pie plate.<br />
4. Bake 30-35 minutes or until knife inserted in center comes out clean. Remove from and sprinkle with remaining cheese. Return to oven and bake about 2 minutes longer or til cheese is melted. Allow to cool 5 minutes before serving.<br />
<br />
***6 servingsR. L. Raustadhttp://www.blogger.com/profile/15272233022017929021noreply@blogger.comtag:blogger.com,1999:blog-6881741065844850390.post-10750612236839333722012-09-07T22:38:00.001-04:002012-09-26T11:08:21.308-04:00Beef Stroganoff CasseroleI love beef stroganoff and this take is a great change. It's very easy and tastes wonderful.<br />
<br />
Ingredients:<br />
<br />
2 tbl vegetable oil<br />
1/2 tsp each salt and pepper<br />
1 pound sirloin or beef tips, cut into 1 inch pieces<br />
1 med onion onion, diced<br />
1 pkg (10 oz) mushrooms, trim & slice<br />
3 tbl all purpose flour<br />
1 can (14.5 oz) beef stock<br />
2 tbl dry sherry (optional)<br />
1 bag (12 oz) egg noodles<br />
1 cp sour cream<br />
2/3 cp french fried onions<br />
<br />
Directions:<br />
<br />
1. preheat oven to 350 dregrees and coat a 13 x 9 x 2 baking dish<br />
2. Heat oil in a large skillet, over medium high heat. Season steak with 1/2 tsp ea of the salt and pepper. Add steak to the skillet in a single layer and cook 3 to 4 minutes, turning once. Remove steak to plate.<br />
3. In same skillet, reducing heat ot medium and add the onion, cooking 3 minutes. Stir in mushrooms and saute 5 minutes. Add remaining 1/4 tsp each of the salt and pepper. Sprinkle with flour and cook1 minute. Whisk in broth and bring to simmer and add sherry (if using). Simmer for 3 minutes.<br />
4. cook noodles as directed for 5 minutes, and drain. <br />
5. Remove sauce from heat and slowly stir in meat and sour cream. Add noodles and spoon into prepared baking dish, cover with foil and bake 20 minutes. Uncover and top with the french fried onions, then return to oven for 5 minutes more.<br />
<br />
***6 servingsR. L. Raustadhttp://www.blogger.com/profile/15272233022017929021noreply@blogger.comtag:blogger.com,1999:blog-6881741065844850390.post-52884982917321185292012-09-05T22:22:00.002-04:002012-09-26T11:06:17.088-04:00Strawberry SangriaI love sangria....any kind of sangria. I came across this recipe at a friend's party, and just had to share it. Enjoy!<br />
<br />
8 cups fresh strawberries, trimmed and halved<br />
2/3 cup sugar<br />
1/2 cup water <br />
1 750 ml bottle white wine<br />
2 cups sparkling water, chilled<br />
1 orange, sliced<br />
1 lime, cut into thin wedges<br />
additional stawberries, sliced<br />
<br />
Instructions:<br />
<br />
1. Prepare syrup-in large saucepan, combine strawberries, sugar and water. Bring just to boil, stirring to dissolve the sugar. Remove from heat, cover, and cool to room temerature.<br />
2. Once cooled, press mixture (a little at a time) through a mesh sleeve, the discard solids. You should be left with about 3 cups of syrup.<br />
3. In a 2 quart pitcher, stir together the syrup, wine, and fruit. Cove and chill up to 24 hours.<br />
4. Before serving, stir in sparkling water. Serve in glasses, making sure to have some fruit in each glass.<br />
<br />
***8 (8 oz) servingsR. L. Raustadhttp://www.blogger.com/profile/15272233022017929021noreply@blogger.comtag:blogger.com,1999:blog-6881741065844850390.post-44425424342716530782012-09-05T22:08:00.001-04:002012-09-26T11:04:15.033-04:00Fried Asparagus SpearsI thought I'd had asparagus alot of ways...but I had these and had to add them to my recipe box. Everyone loves them.<br />
<br />
Ingredients:<br />
<br />
1 cup cold water<br />
2/3 cup yellow cornmeal<br />
1/2 cup all purpose flour<br />
1/3 cup cornstarch<br />
1 egg, lightly beaten<br />
1 tsp baking powder<br />
vegetable oil for deep frying<br />
1 pound thisck asparagus, trimmed<br />
<br />
Directions:<br />
<br />
1. In large bowl, whisk together the water, cornmeal, flour, cornstarch, egg, baking powder, and 1/2 tsp salt until combined. Batter will be lumpy.<br />
2. In large skillet, heat about 1 inch of oil to 350 degrees. Working with 3 or 4 spears at a time, dip asparagus into the batter, letting excess drip off into bowl.<br />
3. Carefully slide spears into hot oil and fry 3-4 minutes until golden. Remove with tongs to paper towel lined plate. You can transfer to a baking sheet and place in a 200 degree oven to keep warm while frying the remaining spears.<br />
<br />
Dipping sauce:<br />
In small bowl, combine 1/2 cup dijon mustard, 2 tbl snipped fresh dill, and 2 tbl honey....serve with spears.<br />
<br />
***approximately 12 servingsR. L. Raustadhttp://www.blogger.com/profile/15272233022017929021noreply@blogger.comtag:blogger.com,1999:blog-6881741065844850390.post-69851877144744325082012-08-11T20:56:00.001-04:002012-09-26T11:02:48.749-04:00Easy Creamy Potato SoupThis is so easy....but don't tell anyone. They'll think you spent alot of time in the kitchen.<br />
<br />
Ingredients:<br />
<br />
2 tbl butter<br />
4 medium green onions, sliced, about 1/2 cup<br />
1 stalk celery, sliced, about 1/2 cup<br />
1 3/4 cups chicken broth<br />
1/8 tsp ground black pepper<br />
3 medium potatoes, sliced 1/4 " thick, about 3 cups<br />
1/2 cups milk<br />
<br />
Directions:<br />
<br />
1. Heat the butter in a 3 qt saucepan over medium heat. Add the onions and celery, and cook until tender.<br />
<br />
2.Stir the broth, pepper, and potatoes in the saucepan, then heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender.<br />
<br />
3.Place half of the broth mixture and half of the milk in a blender or food processor. Cover and blend until smooth. Repeat with the remaining broth mixture and remaining milk. Return soup to saucepan and heat through. Garnish with slices of additional green onion.<br />
<br />
***5 (1 & 1/4 cup) servings<br />
3.R. L. Raustadhttp://www.blogger.com/profile/15272233022017929021noreply@blogger.comtag:blogger.com,1999:blog-6881741065844850390.post-52832818672147478332012-07-14T21:08:00.001-04:002012-09-26T10:55:06.765-04:00Bean & Onion SaladYes, I know I haven't posted for a while...alot things going on....but back to work. Now that it is summer<br />
this very simple recipe, will be a great addition to any get together.<br />
<br />
Ingredients:<br />
<br />
1 pound green and/or yellow beans<br />
1/4 cup bottled red wine vinigrette<br />
1/4 cup chopped fresh dill<br />
1/4 tsp salt<br />
2 plum tomatoes, each cut into 6 wedges<br />
1/2 cup thin sliced red onion<br />
<br />
Directions:<br />
<br />
1. Bring a large pot of water to a boil. Meanwhile, trim ends of beans, then add to boiling water. Cook until<br />
tender, about 3 minutes. Drain and rinse under cold water until cool, 1 to 2 minutes. Drain well.<br />
2. Meanwhile, in large bowl, combine vinigrette, dill and salt. Add tomato, onion, and cooled beans. Toss<br />
until evenly coated.<br />
<br />
***6 servings<br />
<br />R. L. Raustadhttp://www.blogger.com/profile/15272233022017929021noreply@blogger.comtag:blogger.com,1999:blog-6881741065844850390.post-53909688055168370192012-03-21T22:10:00.003-04:002012-03-21T22:20:45.261-04:00Crabby Cucumber BitesThese are a nice, refreshing appetizer everyone will love.<br /><br />Ingredients:<br /><br />1 tbl mayonaise<br />1 tbl each chopped fresh chives and fresh parsley<br />1/2 tsp dry mustard<br />1/2 tsp seafood seasoning<br />1 lime, zested and juiced<br />1 pkg ( 8 oz) lump crabmeat, drained<br />1 seedless cucumber , sliced<br /><br />Directions:<br /><br />1. In medium bowl, mix together first 5 ingredients, 2 tbl of lime juice and 1/2 tsp of the zest. Season with black pepper, if desired. Add mixture to crabmeat.<br />2. Spoon 1 heaping tsp of crab mixture onto each cucumber sliice (may have use paper towel to dab excess moisture).<br />3. Press toothpck through each appetzer and chill til ready to serve.<br /><br />***12R. L. Raustadhttp://www.blogger.com/profile/15272233022017929021noreply@blogger.comtag:blogger.com,1999:blog-6881741065844850390.post-92031392104975784782012-03-20T20:48:00.002-04:002012-03-20T20:58:14.670-04:00Sloppy Joe CasseroleI absolutely love sloppy joes, so when I came across this casserole version, I couldn't resist trying it. And I'm glad I did...it's great.<br /><br />Ingredients:<br /><br />1 pound ground beef, cooked through and grease drained off<br />1 can (15.5 oz) origianl Sloppy Joe sauce<br />1 can refrigerated breadsticks<br />1/2 cup shredded cheddar cheese<br /><br />Directions:<br /><br />1. Preheat oven to 375 degrees.<br />2. In non stick skillet, mix cooked beef and sloppy joe sauce. Heat to boiling over medium high heat, stirring occaisionaly.<br />3. Meanwhile, unrole breadstick dough, separate into 12 breadsticks. Cut each into 4 pieces, about 1 & 1/2 long.<br />4. Pour beef mixture into ungreased 12 x 8 or 11 x 7 baking dish. Place dough pieces in single layer over beef mixture.<br />5. Bake uncovered 13 minutes...sprinkle with cheese and bake about 2 minutes longer or until cheese is melted.<br /><br />***6 servingsR. L. Raustadhttp://www.blogger.com/profile/15272233022017929021noreply@blogger.comtag:blogger.com,1999:blog-6881741065844850390.post-30213706786778143302012-03-10T22:15:00.002-05:002012-03-10T22:28:47.349-05:00Hot Broccoli DipThis dip is a crowd pleaser...make sure you don't run out.<br /><br />Ingredients:<br /><br />1 round of sourdough bread (about 1 & 1/2 pounds)<br />1/2 cup celery, chopped<br />1/2 cup red bell pepper, chopped<br />1/2 cup onion, chopped<br />2 tbl butter<br />1 pound Velveeta cheese, cut into 1/2 " cubes<br />1 pkg (10 oz) frozen chopped broccoli, thawed and drained well<br /><br />Directions:<br /><br />1. Preheat oven to 350 degrees.<br />2. Cut a thin slice from the top of the loaf of bread, remove center, leaving a 1 " thickness to shell. Cut removed bread into bite size pieces. Spread bread pieces onto a baking sheet, then add bread shell (replaceing top). Bake for 15 minutes. Remove and cool slightly.<br />3. Meanwhile, combine celery, red bell pepper, and onion with the butter in saucepan and cook on medium heat until tender.<br />4. Add velveeta and cook on low until melted, stirring frequently. Add broccoli, and cook until heated through, stirring frequently.<br />5. Pour into bread shell, just before serving. Serve with bread pieces, crackers, veggies.<br /><br />***20 servingsR. L. Raustadhttp://www.blogger.com/profile/15272233022017929021noreply@blogger.comtag:blogger.com,1999:blog-6881741065844850390.post-20397263154652828332012-03-02T21:15:00.002-05:002012-03-02T21:24:02.030-05:00Pecan Shortbread CookiesHere's another pecan recipe....always a good thing. These are great dunkers.<br /><br />Ingredients:<br /><br />2 cups (4 sticks) butter-softened<br />1 & 3/4 cups powdered sugar, divided<br />3 & 1/2 cup flour<br />1/2 cup cornstarch<br />1 & 1/2 cup chopped pecans, toasted<br /><br />Directions:<br /><br />1. Preheat oven tpo 350 degrees. Lightly coat baking sheets.<br />2. Beat butter and 1 cup of the powdered sugar with a mixer until light and fluffy. Add the flour and cornstarch, mixing well. Stir in nuts.<br />3. Roll dough into 1 " balls, and place 2" apart on baking sheets. Flatten balls slightly with the bottom of a glass.<br />4. Bake 13 minutes, or until centers are set, then cool on baking sheets 5 minutes. Add warm cookies, 1 at a time, to remaining powdered sugar, turning evenly to coat. Cool on wire racks.<br /><br />***5 dozenR. L. Raustadhttp://www.blogger.com/profile/15272233022017929021noreply@blogger.comtag:blogger.com,1999:blog-6881741065844850390.post-46811840679529518542012-03-01T23:47:00.002-05:002012-03-01T23:58:19.698-05:00Colcannon SoupHere is a tasty soup in honor of St. Patty's day. Very easy to make...so enjoy.<br /><br />Ingredients:<br /><br />2 oz. of bacon, diced<br />1 white onion, chopped<br />1 leek, sliced<br />1/2 pound waxy style potatoes, peeled and diced<br />1/2 head of savoy cabbage, cored and sliced<br />1/2 cup white wine<br />4 cups veggie stock<br />kosher salt and pepper<br />2 cups heavy cream<br />2 tbl diced, unsalted butter at room temperature<br /><br />Directions:<br /><br />1. Put bacon in large pot over medium high heat and cook, stirring occasionally until bacon renders its fat. Lower heat to medium, and add onion, leek, and cabbage, cook uncovered, stirring aoccasionaly until tender, about 10 minutes.<br />2. Add wine and cook cor 2 more minutes, then add stock and potatoes, bringing to boil and season to taste with salt and pepper.<br />3. Lower the heat and simmer until potatoes are tender, then add cream and simmer for a few minutes, until soup achieves creamy texture.<br />4. Remove from heat and finish by whisking in the butter cubes into soup, but do not reboil soup..or it will curdle.<br /><br />***4 servingsR. L. Raustadhttp://www.blogger.com/profile/15272233022017929021noreply@blogger.comtag:blogger.com,1999:blog-6881741065844850390.post-82479096504833763492012-02-26T18:42:00.002-05:002012-02-26T18:50:16.072-05:00Red Velvet Bars (Easy)I haven't met anyone that doesn't like red velvet cake. But when you don't have the time to make it from scratch....try this...it's sooooo easy.<br /><br />Ingredients:<br /><br />1 box (18 ox) german chocolate cake mix<br />1 stick of butter<br />1 egg<br />1 ounce red food coloring<br />16 ounces cream cheese, softened<br />1/2 cup sugar<br />2 eggs<br />1 tsp vanilla<br /><br />Directions:<br /><br />1. Preheat oven ro 350 degrees, spray 13 x 9 baking pan.<br />2. Beat cake mix, butter, egg, and food coloring. Press into pan and set aside.<br />3. In a bowl, beat cream cheese and sugar on medium speed until creamy. Add eggs and vanilla, beat to combine. Spread over cake layer in pan.<br />4. Bake 40 to 45 minutes or until it starts to pull away from sides. Let cool completely, then cut into bars.R. L. Raustadhttp://www.blogger.com/profile/15272233022017929021noreply@blogger.comtag:blogger.com,1999:blog-6881741065844850390.post-75808963991371926762012-02-25T20:58:00.003-05:002012-02-25T21:07:00.671-05:00S'mores BarsAnything that reminds me of s'mores I will definetly try. And these bar didn't disappoint.<br /><br />Ingredients:<br /><br />9 whole graham crackers<br />1 (19 oz) pkg chocolate brownie mix, prepared, but not baked<br />2 cups mini marshmallows<br />1 cup semi sweet chocolate chips<br />1/2 cup chopped roasted peanuts<br /><br />Directions:<br /><br />1. Preheat oven to 350 degrees and spray a 13 x9 pan<br />2. Arrange graham crackers in a single layer in bottom of pan, breaking crackers as necessary to cover.<br />3. Spread prepared brownie batter evenly over crackers, and bake for 25 minutes.<br />4. Remove pan from oven, and sprinkle with marshamallows, chocolate chips and peanuts. Bake for 5 minutes or until marshmallows begin to melt. Cool completely on wire rack before cutting.<br /><br />***12-15 servingsR. L. Raustadhttp://www.blogger.com/profile/15272233022017929021noreply@blogger.comtag:blogger.com,1999:blog-6881741065844850390.post-67593301048499212312012-02-23T19:37:00.002-05:002012-02-23T19:50:32.406-05:00Pecan CandyThe pecan is my favorite nut and love just about anything that contains them. Everything tastes better with pecans in it. :)<br /><br />Ingredients:<br /><br />3 cups coarsley chopped pecans<br />1 can (14 oz) sweetened condensed milk<br />1 & 1/2 pounds of vanilla or chocolate candy coating, coarsely chopped<br />1/4 tsp salt<br />1 tsp vanilla<br /><br />Directions:<br /><br />1. Preheat oven to 350 degrees.<br />2. Spread pecans in a single layer in a shallow baking pan and bake 8 to 10 minutes, or until toasted and fragrant.<br />3. Line a 15 x 10 jelly roll pan with wax paper. Lightly grease the wax paper.<br />4. Microwave the candy coating and sweetened condensed milk and salt in a 2 qt, microwaveable safe bowl at high for 3 to 5 minutes, stirring at 1 minute intervals. Stir until smooth. Stir in vanilla and pecans. Spread in an even layer in prepared pan. Cover and chill 2 hours or until set.<br />5. Turn candy out onto cutting board and cut into squares. Store covered at room temperature.<br /><br />***3 dozR. L. Raustadhttp://www.blogger.com/profile/15272233022017929021noreply@blogger.com