Wednesday, December 21, 2011
Monday, March 7, 2011
Cinnamon Apple Bread
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Apple Cinnamon Bread is an easy bread to make! And it is super yummy for breakfast or any other time of day! Marley and I made this recently when we started the alphabet again...it was a fun letter A activity!
WHAT YOU WILL NEED:
4 Medium Sizes apples peeled and chuncked
4 eggs
1 tsp Cinnamon
1 tsp Vanilla
1 tsp Salt
1 tsp Baking Soda
1 cup Oil
1 cup Sugar
2 cups Flour
DIRECTIONS:
Mix all of the ingredients together until well blended. Pour into a greased loaf pan (or muffin cups). Cook at 350 degrees for 25 minutes or until golden brown and a toothpick comes out clean.
Happy Baking!!
Saturday, March 3, 2007
Mint Cake
INGREDIENTS
1 package (18-1/4 ounces) yellow cake mix
1/2 teaspoon mint extract, divided
1-1/2 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
4 to 5 drops green food coloring
DIRECTIONS
Prepare cake mix according to package directions. Add 1/4 teaspoon mint extract to batter; beat well. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Using the end of a wooden spoon handle, poke 24 holes in cake. Spread pudding evenly over cake. Combine the whipped topping, food coloring and remaining extract; spread over pudding. Cover and refrigerate for at least 2 hours.
Makes: 15 servings.
NUTRITIONAL INFO
Nutritional Analysis: One serving (prepared with fat-free milk, sugar-free pudding and reduced-fat whipped topping) equals 217 calories, 6 g fat (2 g saturated fat), 1 mg cholesterol, 456 mg sodium, 37 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fruit, 1 starch, 1 fat.
1 package (18-1/4 ounces) yellow cake mix
1/2 teaspoon mint extract, divided
1-1/2 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
4 to 5 drops green food coloring
DIRECTIONS
Prepare cake mix according to package directions. Add 1/4 teaspoon mint extract to batter; beat well. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Using the end of a wooden spoon handle, poke 24 holes in cake. Spread pudding evenly over cake. Combine the whipped topping, food coloring and remaining extract; spread over pudding. Cover and refrigerate for at least 2 hours.
Makes: 15 servings.
NUTRITIONAL INFO
Nutritional Analysis: One serving (prepared with fat-free milk, sugar-free pudding and reduced-fat whipped topping) equals 217 calories, 6 g fat (2 g saturated fat), 1 mg cholesterol, 456 mg sodium, 37 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fruit, 1 starch, 1 fat.
Poppy Seed Bundt Cake
1 package (18-1/4 ounces) yellow cake mix
1 package (3.4 ounces) instant coconut cream pudding mix
1 cup water
1/2 cup vegetable oil
3 eggs
2 tablespoons poppy seeds
Confectioners’ sugar
In a mixing bowl, combine cake and pudding mixes, water, oil and eggs. Beat on low speed until moistened. Beat on medium for 2 minutes. Stir in the poppy seeds.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 48-52 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners’ sugar.
Makes: 12-15 servings.
1 package (3.4 ounces) instant coconut cream pudding mix
1 cup water
1/2 cup vegetable oil
3 eggs
2 tablespoons poppy seeds
Confectioners’ sugar
In a mixing bowl, combine cake and pudding mixes, water, oil and eggs. Beat on low speed until moistened. Beat on medium for 2 minutes. Stir in the poppy seeds.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 48-52 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners’ sugar.
Makes: 12-15 servings.
Tuesday, January 16, 2007
Barbecue Meatballs
3 lbs. Ground Beef
1 - 13 oz. can Carnation Evaporated Milk
1 cup Oatmeal
1 cup Cracker Crumbs
2 Eggs
1/2 cup Chopped Onion
2 tsp. Salt
1/2 tsp. Pepper
1/2 tsp. Garlic Powder
2 tsp. Chili Powder
Mix all ingredients together and roll into balls. Bake at 350 degrees for about 45 minutes. (It depends on the size of the meatball. Needs to be atleast 140 degrees)
SAUCE:
2 cups Ketchup
1 cup Brown Sugar
2 Tbsp. Liquid Smoke
1/2 tsp. Garlic Powder
Mix all ingredients and pour over cooked meatballs. Place in oven for a few minutes until sauce is warm.
We cut this recipe in half and still have leftovers! I make half with sauce and half without because I am not a BBQ sauce person but the rest of my family is!
1 - 13 oz. can Carnation Evaporated Milk
1 cup Oatmeal
1 cup Cracker Crumbs
2 Eggs
1/2 cup Chopped Onion
2 tsp. Salt
1/2 tsp. Pepper
1/2 tsp. Garlic Powder
2 tsp. Chili Powder
Mix all ingredients together and roll into balls. Bake at 350 degrees for about 45 minutes. (It depends on the size of the meatball. Needs to be atleast 140 degrees)
SAUCE:
2 cups Ketchup
1 cup Brown Sugar
2 Tbsp. Liquid Smoke
1/2 tsp. Garlic Powder
Mix all ingredients and pour over cooked meatballs. Place in oven for a few minutes until sauce is warm.
We cut this recipe in half and still have leftovers! I make half with sauce and half without because I am not a BBQ sauce person but the rest of my family is!
Monday, January 8, 2007
EASY Crock Pot BBQ Chicken
Chicken Breasts
BBQ Sauce
Arrange chicken in crock pot. Pour BBQ sauce over chicken and cook on high for 3-4 hours. The chicken will be very tender and moist. Enjoy!
BBQ Sauce
Arrange chicken in crock pot. Pour BBQ sauce over chicken and cook on high for 3-4 hours. The chicken will be very tender and moist. Enjoy!
Tuesday, January 2, 2007
Chicken Delicious
a.k.a. Crock-pot Chicken
4 to 6 whole boneless chicken breasts, cut into halves
Lemon Juice
Salt and Pepper
Celery Salt
Paprika
1 (10 3/4 oz.) can Condensed Cream of Mushroom soup
1 (10 3/4 oz.) can Condensed Cream of Celery soup
1/3 cup Dry Cooking Sherry or White Cooking Wine
Grated Parmesan Cheese
Hot Cooked Rice
Rinse chicken breasts and pat dry. Season with lemon juice, salt, pepper, celery salt and paprika. Place in a crock-pot. In medium bowl or pan, mix mushroom and celery soups with sherry. Pour over chicken breasts. Sprinkle with Parmesan cheese. Cover and cook on Low 8 to 10 hours or on High 4 to 5 hours. Serve chicken and sauce over hot cooked rice. Makes 8 to 12 servings.
4 to 6 whole boneless chicken breasts, cut into halves
Lemon Juice
Salt and Pepper
Celery Salt
Paprika
1 (10 3/4 oz.) can Condensed Cream of Mushroom soup
1 (10 3/4 oz.) can Condensed Cream of Celery soup
1/3 cup Dry Cooking Sherry or White Cooking Wine
Grated Parmesan Cheese
Hot Cooked Rice
Rinse chicken breasts and pat dry. Season with lemon juice, salt, pepper, celery salt and paprika. Place in a crock-pot. In medium bowl or pan, mix mushroom and celery soups with sherry. Pour over chicken breasts. Sprinkle with Parmesan cheese. Cover and cook on Low 8 to 10 hours or on High 4 to 5 hours. Serve chicken and sauce over hot cooked rice. Makes 8 to 12 servings.
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