Ingredients:
2 cups blueberries
1/4 cup water
1 cup orange juice
3/4 cup white sugar
1/4 cup cold water
3 tbsp cornstarch
1/2 tsp almond extract
1/8 tsp cinnamon
Directions:
In a saucepan over medium heat, combine the blueberries, 1/4 cup water, orange juice and sugar. Stirring gently, bring to a boil. In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to smash the blueberries. Simmer until thick enough to coat the back of a metal spoon, 3-4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it's too thick for your liking.
Saturday, April 4, 2015
Easy Blueberry Cobbler
Ingredients:
1 cup milk
1 cup flour
1 cup sugar
1 stick butter
3 tsp baking powder
1 quart blueberries
Directions:
Melt butter, add milk and dry ingredients. Mix well. Pour into greased baking dish, add blueberries. Do not mix! Bake at 350 degrees for 20 minutes or until golden brown.
1 cup milk
1 cup flour
1 cup sugar
1 stick butter
3 tsp baking powder
1 quart blueberries
Directions:
Melt butter, add milk and dry ingredients. Mix well. Pour into greased baking dish, add blueberries. Do not mix! Bake at 350 degrees for 20 minutes or until golden brown.
Melt in Your Mouth Ribs
Ingredients:
4 lbs pork ribs
3/4 cup brown sugar
1 tsp hickory smoke salt
1 tbsp paprika
1 tbsp garlic powder
1/2 tsp red pepper (optional)
2 cups of your favorite BBQ sauce
Directions:
Preheat oven to 300 degrees. Peel of tough membrane that covers bony side of the ribs. Mix the sugar and spices together to make the rub. Apply to all sides of the ribs. Lay ribs on 2 layers of foil, shiny side out and meaty side down. Lay 2 layers of foil on top of the ribs. Roll and crimp edges tightly, edges facing up to seal. Place on baking sheet and bake for 2 1/2 hours or until meat is starting to shrink away from the bone. Remove from oven and heat broiler. Cut ribs into serving sized portions. Arrange on broiler pan, bony side up. Brush on sauce. Broil 1-2 minutes, turn ribs over, repeat. You can also grill the ribs.
***If no hickory salt is available, use smoked paprika or brush on liquid smoke before rub.***
***Gluten free if gluten free BBQ sauce is used***
4 lbs pork ribs
3/4 cup brown sugar
1 tsp hickory smoke salt
1 tbsp paprika
1 tbsp garlic powder
1/2 tsp red pepper (optional)
2 cups of your favorite BBQ sauce
Directions:
Preheat oven to 300 degrees. Peel of tough membrane that covers bony side of the ribs. Mix the sugar and spices together to make the rub. Apply to all sides of the ribs. Lay ribs on 2 layers of foil, shiny side out and meaty side down. Lay 2 layers of foil on top of the ribs. Roll and crimp edges tightly, edges facing up to seal. Place on baking sheet and bake for 2 1/2 hours or until meat is starting to shrink away from the bone. Remove from oven and heat broiler. Cut ribs into serving sized portions. Arrange on broiler pan, bony side up. Brush on sauce. Broil 1-2 minutes, turn ribs over, repeat. You can also grill the ribs.
***If no hickory salt is available, use smoked paprika or brush on liquid smoke before rub.***
***Gluten free if gluten free BBQ sauce is used***
Chocolate Rum Balls
Ingredients:
3 1/4 cup crushed vanilla wafers
3/4 cup powdered sugar
1/4 cup unsweetened cocoa powder
1 1/2 cup pecans or walnuts
3 tbsp light corn syrup
1/4-1/2 cup rum
Directions:
In a large bowl, stir together the crushed vanilla wafers, powdered sugar, cocoa and nuts. Blend in rum and corn syrup. Shape into 1 inch balls, and roll in powdered sugar. Store in airtight container for several days to develop the flavor. Roll again in powdered sugar before serving.
3 1/4 cup crushed vanilla wafers
3/4 cup powdered sugar
1/4 cup unsweetened cocoa powder
1 1/2 cup pecans or walnuts
3 tbsp light corn syrup
1/4-1/2 cup rum
Directions:
In a large bowl, stir together the crushed vanilla wafers, powdered sugar, cocoa and nuts. Blend in rum and corn syrup. Shape into 1 inch balls, and roll in powdered sugar. Store in airtight container for several days to develop the flavor. Roll again in powdered sugar before serving.
Easiest Pecan Pie Bars Ever
Ingredients:
1 can (8oz) refrigerated crescent rolls
3/4 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
2 tbsp butter, melted
1 tsp vanilla
1 egg, beaten
Directions:
Heat oven to 350 degrees. Unroll dough and press in bottom and 1/2 inch up sides of a 9x13 pan. Firmly press perforations to seal. Bake 8 minutes. Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust. Bake 18-22 minutes longer or until golden brown. Cool completely, about 1 hour and cut into bars.
Buffalo Chicken Cups
Ingredients:
12 oz chicken, shredded
8 oz cream cheese, softened
1/2 cup ranch dressing
1/2 cup Frank's Buffalo Wing Sauce
1 cup shredded cheddar cheese, divided
24 wonton wrappers
1/4 cup blue cheese crumbles
Directions:
Preheat oven to 375 degrees. Grease muffin pan. In a medium bowl, combine softened cream cheese, ranch dressing, wing sauce and 3/4 cup cheddar cheese. You can soften the mixture slightly in microwave if needed to make it come together. Stir in chicken. Start layering your cups. Press wonton wrapper into the bottom of each muffin tin. Spoon about a tbsp of chicken mixture, top with another wonton wrapper and add another tbsp of chicken mixture. Sprinkle with remaining cheddar cheese and add a little blue cheese. Bake for 18 minutes or until edges are brown. Check after 10 minutes, if edges are brown, cover with foil. Let cool 5 minutes and use a knife to loosen edges and pop out.
12 oz chicken, shredded
8 oz cream cheese, softened
1/2 cup ranch dressing
1/2 cup Frank's Buffalo Wing Sauce
1 cup shredded cheddar cheese, divided
24 wonton wrappers
1/4 cup blue cheese crumbles
Directions:
Preheat oven to 375 degrees. Grease muffin pan. In a medium bowl, combine softened cream cheese, ranch dressing, wing sauce and 3/4 cup cheddar cheese. You can soften the mixture slightly in microwave if needed to make it come together. Stir in chicken. Start layering your cups. Press wonton wrapper into the bottom of each muffin tin. Spoon about a tbsp of chicken mixture, top with another wonton wrapper and add another tbsp of chicken mixture. Sprinkle with remaining cheddar cheese and add a little blue cheese. Bake for 18 minutes or until edges are brown. Check after 10 minutes, if edges are brown, cover with foil. Let cool 5 minutes and use a knife to loosen edges and pop out.
Super Easy Pie Crust
Ingredients:
1 1/2 cup flour
2 tsp sugar
1 tsp salt
1/2 cup vegetable oil
2 tbsp milk
Directions:
Preheat oven to 400 degrees. Place all ingredients in a 9 inch pie plate. Stir together with fork. Pat mixture into bottom and up the sides of the pie plate. Poke holes in the bottom and side of crust. Bake for 15 minutes or until light brown. Use as directed in favorite pie recipe.
***For recipe that calls for a frozen pie crust, I did not bake prior to filling***
1 1/2 cup flour
2 tsp sugar
1 tsp salt
1/2 cup vegetable oil
2 tbsp milk
Directions:
Preheat oven to 400 degrees. Place all ingredients in a 9 inch pie plate. Stir together with fork. Pat mixture into bottom and up the sides of the pie plate. Poke holes in the bottom and side of crust. Bake for 15 minutes or until light brown. Use as directed in favorite pie recipe.
***For recipe that calls for a frozen pie crust, I did not bake prior to filling***
Orange Juice Cake
1 box yellow cake mix
1 small box instant vanilla pudding
4 eggs
1/2 cup vegetable oil
1 cup orange juice
chopped pecans
Directions:
Spray bundt pan and sprinkle with pecans in bottom of pan. Combine cake mix, pudding mix, eggs, vegetable oil and orange juice. Pour batter over pecans and bake at 350 for approximately 1 hour. Leave in pan at this time.
Glaze
1 stick butter
1 cup sugar
1/4 cup orange juice
Combine ingredients and boil for 2 minutes. Pour mixture over cake while still in pan and hot. Let stand in pan for 30 minutes. Turn out onto cake plate.
Easy Slow Cooker Potato Soup
Ingredients:
30 oz bag frozen hash browns
3 cans (14 oz) chicken broth
1 can cream of chicken soup
onion powder, to taste
1/4 tsp pepper
8 oz cream cheese
Bacon, cheddar cheese or sour cream for garnish
Directions:
Combine everything except cream cheese in slow cooker. Cook on low 6-8 hours. About 1 hour before serving, add cream cheese and cook until melted.
30 oz bag frozen hash browns
3 cans (14 oz) chicken broth
1 can cream of chicken soup
onion powder, to taste
1/4 tsp pepper
8 oz cream cheese
Bacon, cheddar cheese or sour cream for garnish
Directions:
Combine everything except cream cheese in slow cooker. Cook on low 6-8 hours. About 1 hour before serving, add cream cheese and cook until melted.
7-up Biscuits
Probably the most simple and delicious biscuits you will ever make!
Ingredients:
2 cups Bisquick
1/2 cup sour cream
1/2 cup 7-up at room temperature
1/4 cup melted butter
Directions:
Pour Bisquick into large bowl. Add sour cream and mix together. Pour in 7-up and stir until combined. Sprinkle another 1/2 cup of Bisquick onto a clean counter top and gently pat dough out to desired thickeness (about 1 inch). Use a circle biscuit cutter and cut out biscuits (approximately 9). Pour melted butter into a 9x9 pan. Place biscuits into the pan, on top of melted butter. Bake at 450 degrees for 8-10 minutes or until golden brown.
2 cups Bisquick
1/2 cup sour cream
1/2 cup 7-up at room temperature
1/4 cup melted butter
Directions:
Pour Bisquick into large bowl. Add sour cream and mix together. Pour in 7-up and stir until combined. Sprinkle another 1/2 cup of Bisquick onto a clean counter top and gently pat dough out to desired thickeness (about 1 inch). Use a circle biscuit cutter and cut out biscuits (approximately 9). Pour melted butter into a 9x9 pan. Place biscuits into the pan, on top of melted butter. Bake at 450 degrees for 8-10 minutes or until golden brown.
Jane's Hot Fudge Sauce
This hot fudge sauce brings back great childhood memories of our neighbor, Jane Graham. Me and my sister spent many hours at her house when we were growing up. She made this for us many times to have over ice cream and was always a favorite of mine!
Ingredients:
1 cup sugar
1/3 cup cocoa
3 tbsp flour
1/4 tsp salt
1 tbsp butter
1/4 tsp vanilla
1 cup boiling water
Directions:
Mix dry ingredients. Add water and butter to dry ingredients. Cook over low heat until thick, stirring frequently. Cook until thick. Remove from heat and add vanilla. Enjoy over ice cream!
Ingredients:
1 cup sugar
1/3 cup cocoa
3 tbsp flour
1/4 tsp salt
1 tbsp butter
1/4 tsp vanilla
1 cup boiling water
Directions:
Mix dry ingredients. Add water and butter to dry ingredients. Cook over low heat until thick, stirring frequently. Cook until thick. Remove from heat and add vanilla. Enjoy over ice cream!
Butter & Herb Turkey
Ingredients:
1 bone in turkey breast (6-7 pounds)
2 tbsp.butter, softened
1/2 tsp dried rosemary, crushed
1/2 tsp thyme
1/4 tsp garlic butter
1/4 tsp pepper
1 can (14.5 oz) chicken broth
3 tbsp cornstarch
1 tbsp cold water
Directions:
Rub turkey with butter. Combine spices and sprinkle over turkey. Place in slow cooker. Pour broth over top and cook, covered, on low 5-6 hours or until tender.
Remove turkey. Skim fat from cooking juices. Transfer to a small sauce pan. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook an stir for 2 minutes or until thickened. Serve with turkey.
1 bone in turkey breast (6-7 pounds)
2 tbsp.butter, softened
1/2 tsp dried rosemary, crushed
1/2 tsp thyme
1/4 tsp garlic butter
1/4 tsp pepper
1 can (14.5 oz) chicken broth
3 tbsp cornstarch
1 tbsp cold water
Directions:
Rub turkey with butter. Combine spices and sprinkle over turkey. Place in slow cooker. Pour broth over top and cook, covered, on low 5-6 hours or until tender.
Remove turkey. Skim fat from cooking juices. Transfer to a small sauce pan. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook an stir for 2 minutes or until thickened. Serve with turkey.
Spicy Pot Roast
Ingredients:
1 4-4.5 pound roast
3/4 tsp garlic salt
3/4 tsp pepper
2 tsp paprika
1/4 tsp dry mustard
1/2 cup water
Directions:
Rinse roast and pat dry. Combine remaining ingredients and rub over meat, coating all sides. Place roast in slow cooker. Add water. Cover and cook on low for 10-12 hours. Check after 10 hours of cooking time. 6-8 servings
1 4-4.5 pound roast
3/4 tsp garlic salt
3/4 tsp pepper
2 tsp paprika
1/4 tsp dry mustard
1/2 cup water
Directions:
Rinse roast and pat dry. Combine remaining ingredients and rub over meat, coating all sides. Place roast in slow cooker. Add water. Cover and cook on low for 10-12 hours. Check after 10 hours of cooking time. 6-8 servings
Slow Cooker Lasagne
Ingredients:
1 pound ground round
1 tsp onion powder
2 garlic cloves, minced
29 tomato sauce
1 cup water
1 tsp salt
6 oz tomato paste
1 tsp oregano
8 oz no cook lasagna noodles
16 oz shredded mozzarella cheese
12 oz ricotta cheese
1/2 cup parmesan cheese
In a skillet, cook beef, onion powder and garlic over medium heat, drain. Add tomato sauce, tomato paste, water, salt and oregano; mix well. Spread 1/4 of the meat sauce in ungreased 5 quart slow cooker. Arrange 1/3 of the noodles over sauce. Combine cheeses and spoon 1/3 of this mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours or until noodles are tender. 6-8 servings
***I've used regular lasagna noodles in place of the no cook ones and it has turned out fine***
1 pound ground round
1 tsp onion powder
2 garlic cloves, minced
29 tomato sauce
1 cup water
1 tsp salt
6 oz tomato paste
1 tsp oregano
8 oz no cook lasagna noodles
16 oz shredded mozzarella cheese
12 oz ricotta cheese
1/2 cup parmesan cheese
In a skillet, cook beef, onion powder and garlic over medium heat, drain. Add tomato sauce, tomato paste, water, salt and oregano; mix well. Spread 1/4 of the meat sauce in ungreased 5 quart slow cooker. Arrange 1/3 of the noodles over sauce. Combine cheeses and spoon 1/3 of this mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours or until noodles are tender. 6-8 servings
***I've used regular lasagna noodles in place of the no cook ones and it has turned out fine***
Mom's Hashbrown Casserole
This has been a family favorite for as long as I can remember. To this day, anytime I'm cooking for my boys and their friends, this is almost always a special request! One of my best friends even requests this dish as a birthday gift every year, along with the Ham and Cheese Squares!
Ingredients:
1/2 stick butter
2 cans cream of chicken soup
8 ounces sour cream
8 ounces shredded cheddar cheese
2 pounds hash browns, thawed
Onion powder to taste
1 1/4-1 1/2 cups milk
Frosted flakes
Spray butter
Directions:
Preheat oven to 375 degrees. Melt butter in 9x13 baking dish. In a large bowl, combine soup, sour cream, milk, onion powder and cheese. Stir in thawed potatoes. After all potatoes are covered with mixture, pour into baking dish. Top with crushed corn flakes spray with spray butter. Bake for one hour. I will cover with foil until the last 10 minutes of baking to avoid the frosted flakes from becoming too browned. If prepared and baked later, leave off frosted flakes til just before baking. This dish can be made up to a day ahead of time. Store in refrigerator until ready to bake.
Ingredients:
1/2 stick butter
2 cans cream of chicken soup
8 ounces sour cream
8 ounces shredded cheddar cheese
2 pounds hash browns, thawed
Onion powder to taste
1 1/4-1 1/2 cups milk
Frosted flakes
Spray butter
Directions:
Preheat oven to 375 degrees. Melt butter in 9x13 baking dish. In a large bowl, combine soup, sour cream, milk, onion powder and cheese. Stir in thawed potatoes. After all potatoes are covered with mixture, pour into baking dish. Top with crushed corn flakes spray with spray butter. Bake for one hour. I will cover with foil until the last 10 minutes of baking to avoid the frosted flakes from becoming too browned. If prepared and baked later, leave off frosted flakes til just before baking. This dish can be made up to a day ahead of time. Store in refrigerator until ready to bake.
Parmesan Chicken
Ingredients:
1/2 cup melted butter
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1/2 tsp salt
1 cup bread crumbs
1/2 parmesan cheese
6-8 boneless, skinless chicken breast halves
Directions:
In a pie place, combine butter, mustard worcestershire sauce and salt. In a plastic bag, combine bread crumbs and parmesan cheese. Dip chicken in butter mixture, then shake in crumb mixture. Place in a greased 9x13 baking dish. Drizzle with any remaining butter. Bake at 350 degree for 40-45 minutes or until chicken is no longer pink. 6-8 servings.
1/2 cup melted butter
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1/2 tsp salt
1 cup bread crumbs
1/2 parmesan cheese
6-8 boneless, skinless chicken breast halves
Directions:
In a pie place, combine butter, mustard worcestershire sauce and salt. In a plastic bag, combine bread crumbs and parmesan cheese. Dip chicken in butter mixture, then shake in crumb mixture. Place in a greased 9x13 baking dish. Drizzle with any remaining butter. Bake at 350 degree for 40-45 minutes or until chicken is no longer pink. 6-8 servings.
Chicken Fried Pork Chops
Ingredients:
1/2 cup flour
2 tsp salt
1 1/2 tsp ground mustard
1/2 tsp garlic powder
6 pork loin chops (3/4 inch thick)
2 tbsp. vegetable oil
1 can cream of chicken soup
1/3 cup water
Directions:
In a shallow bowl, combine flour, salt, mustard and garlic powder; dredge pork chops in mixture. In a skillet, brown chops on both sides in oil. Place in a slow cooker. Combine soup and water; pour over pork chops. Cover and cook on low 6-8 hours or until meat is tender.
1/2 cup flour
2 tsp salt
1 1/2 tsp ground mustard
1/2 tsp garlic powder
6 pork loin chops (3/4 inch thick)
2 tbsp. vegetable oil
1 can cream of chicken soup
1/3 cup water
Directions:
In a shallow bowl, combine flour, salt, mustard and garlic powder; dredge pork chops in mixture. In a skillet, brown chops on both sides in oil. Place in a slow cooker. Combine soup and water; pour over pork chops. Cover and cook on low 6-8 hours or until meat is tender.
Kelly's Hot Dog Skillet Supper
This is a recipe was given to me by a good friend when my kids were little. When I made it for the boys, there was nothing left of it!
Ingredients:
2 tablespoons butter
Onion powder to taste
1 pound hot dogs, sliced
2 1/2 cups uncooked noodles
1 can tomato soup
1 cup milk
1 cup shredded cheese
Directions:
In a large skillet, melt butter, add onion powder and hot dogs for 5 minutes. Layer noodles over hot dogs. Combine soup and milk. Pour over noodles. Sprinkle cheese over top. Cover and bring to a simmer. Keep heat low and cook for 30 minutes.
Ingredients:
2 tablespoons butter
Onion powder to taste
1 pound hot dogs, sliced
2 1/2 cups uncooked noodles
1 can tomato soup
1 cup milk
1 cup shredded cheese
Directions:
In a large skillet, melt butter, add onion powder and hot dogs for 5 minutes. Layer noodles over hot dogs. Combine soup and milk. Pour over noodles. Sprinkle cheese over top. Cover and bring to a simmer. Keep heat low and cook for 30 minutes.
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