I've stumbled upon these 2 sites and had to share. They are awesome! Very crafty and I love how they're laid out. Check it!
Homemade By Jill
Little Birdie Secrets
Watch out new sewing machine (my first one!) you and I have some work to get to! YAY!
Saturday, September 4, 2010
Monday, August 30, 2010
banana nut bread
from my Mom's 1970's Better Homes & Gardens cookbook; still a crowd pleaser today.
1/3 c. shortening
1/2 c. sugar
2 eggs
1 3/4 c. flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 c. mashed ripe bananas (about 3)
1/2 c. chopped walnuts/pecans
1. Cream together shortening and sugar; add eggs and beat well.
2. Sift together dry ingredients; add to creamed mixture alternately with banana, blending well after each addition. Stir in nuts
3. Pour into a well-greased 9x5x3 loaf pan. Bake at 350* for 45-50 minutes or until done. Remove from pan; cool on rack.
4. Wrap and store overnight. Happy Breakfast!
1/3 c. shortening
1/2 c. sugar
2 eggs
1 3/4 c. flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 c. mashed ripe bananas (about 3)
1/2 c. chopped walnuts/pecans
1. Cream together shortening and sugar; add eggs and beat well.
2. Sift together dry ingredients; add to creamed mixture alternately with banana, blending well after each addition. Stir in nuts
3. Pour into a well-greased 9x5x3 loaf pan. Bake at 350* for 45-50 minutes or until done. Remove from pan; cool on rack.
4. Wrap and store overnight. Happy Breakfast!
family recipe: Priest Lake Lasagne
I can still see this recipe at home in my Mom's recipe file. It's very distinct because it's one of the few in my Dad's handwriting, which I've always loved. This recipe has been passed down from my Grandma when she used to make it for her crew up at the Lake where our family has been vacationing for 50+ years. It always hits the spot and just thinking about it makes my mouth water. Mmmmm...
8 oz. lasagne noodles, cooked
***Meat/Sauce Layer:
1 lb. hamburger
1/4 lb sausage (optional- I'm not a big sausage fan, so I always OMIT this ingredient)
3/4 c. onion, chopped
1 clove of garlic, minced (or 1/4 t. garlic powder)
1. Cook these 4 ingredients in a soup-sized pan; salt and pepper to taste.
2. Then add:
15 oz can of diced tomatoes
15 oz. tomato sauce (don't have this? use 8 oz. tomato sauce + 6 oz. tomato paste + 2 oz. water)
1/8 c. parsley flakes
1/8 c. sugar
1 t. salt
1 t. basil
*Cheese layer:
2 1/4 c. cottage cheese
3/4 c. sour cream
1/2 c. parmesan cheese, grated
1 T. parsley
1 t. salt
1 t. oregano
1-2 eggs (optional)
3. Mix all cheese layer ingredients in a bowl.
1 lb. mozzarella cheese, shredded
1/2 c. parmesan cheese, grated
4. Layer 1/2 cooked noodles in a 9x13 pan.
Spoon 1/2 cheese layer over noodles; sprinkle with 1/2 the mozzarella.
Spoon 1/2 meat/sauce layer over and spread evenly.
Repeat layers,ending with meat/sauce layer.
Sprinkle final 1/2 c. parmesan over all.
5. Bake @ 375* for 30-45 minutes until hot and bubbly around the edge. (Cuts and serves best if allowed to stand for 5-10 minutes). Be sure to serve with some crusty garlic bread. Salad...optional :) I mean, what's the point?
*** Don't have time or energy to fuss with a homemade sauce in Step #2? Cheat a little on occasion like I do and use a quart of you favorite spaghetti sauce. I like Tomato & Basil.
8 oz. lasagne noodles, cooked
***Meat/Sauce Layer:
1 lb. hamburger
1/4 lb sausage (optional- I'm not a big sausage fan, so I always OMIT this ingredient)
3/4 c. onion, chopped
1 clove of garlic, minced (or 1/4 t. garlic powder)
1. Cook these 4 ingredients in a soup-sized pan; salt and pepper to taste.
2. Then add:
15 oz can of diced tomatoes
15 oz. tomato sauce (don't have this? use 8 oz. tomato sauce + 6 oz. tomato paste + 2 oz. water)
1/8 c. parsley flakes
1/8 c. sugar
1 t. salt
1 t. basil
*Cheese layer:
2 1/4 c. cottage cheese
3/4 c. sour cream
1/2 c. parmesan cheese, grated
1 T. parsley
1 t. salt
1 t. oregano
1-2 eggs (optional)
3. Mix all cheese layer ingredients in a bowl.
1 lb. mozzarella cheese, shredded
1/2 c. parmesan cheese, grated
4. Layer 1/2 cooked noodles in a 9x13 pan.
Spoon 1/2 cheese layer over noodles; sprinkle with 1/2 the mozzarella.
Spoon 1/2 meat/sauce layer over and spread evenly.
Repeat layers,ending with meat/sauce layer.
Sprinkle final 1/2 c. parmesan over all.
5. Bake @ 375* for 30-45 minutes until hot and bubbly around the edge. (Cuts and serves best if allowed to stand for 5-10 minutes). Be sure to serve with some crusty garlic bread. Salad...optional :) I mean, what's the point?
*** Don't have time or energy to fuss with a homemade sauce in Step #2? Cheat a little on occasion like I do and use a quart of you favorite spaghetti sauce. I like Tomato & Basil.
mexican pasta bake
1 lb. hamburger
1/2 package of Taco Seasoning
15 oz. can of tomato sauce
1/4 c. green peppers
1 t. garlic powder
1 t. oregano
8 oz. rotini pasta, cooked
1 c. cheddar cheese, shredded
3/4 c. sour cream
1. Brown hamburger and drain. Stir in taco seasoning, tomato sauce, green peppers, and spices. Bring to a boil.
2. Meanwhile, combine pasta, 1/2 c. cheese, and sour cream. Spoon into a greased 2 qt (8x8) baking dish. Top with meat and remaining cheese.
3. Bake uncovered @ 350* for 30 minutes.
1/2 package of Taco Seasoning
15 oz. can of tomato sauce
1/4 c. green peppers
1 t. garlic powder
1 t. oregano
8 oz. rotini pasta, cooked
1 c. cheddar cheese, shredded
3/4 c. sour cream
1. Brown hamburger and drain. Stir in taco seasoning, tomato sauce, green peppers, and spices. Bring to a boil.
2. Meanwhile, combine pasta, 1/2 c. cheese, and sour cream. Spoon into a greased 2 qt (8x8) baking dish. Top with meat and remaining cheese.
3. Bake uncovered @ 350* for 30 minutes.
Saturday, August 28, 2010
what's cookin'
I've been making some of the same tried-and-true recipes that have sustained me so well. I have tried a few new recipes, but they were flops and will NOT be repeated, so I'll spare you the recipe.
Here are the "oldies but goodies" we've been eating lately:
Writing this down I now realize that I have not shared ALL of these recipes in the past, but I will post them this next week, hopefully. Stay tuned :)
Wednesday, June 9, 2010
mud pie
This is one of my favorite desserts from my childhood, and it's so simple! This would be great for your 4th of July party, but be sure to keep it chilled until dessert time. You don't want Mud Pie SOUP!
1 pkg Oreos
1/2 gallon Vanilla ice cream, softened while you're working on the Oreo crumbs
1. Crush the Oreos in you food processor, blender, or put them in a gallon-size plastic bag, close it and run a rolling pin over them until crumbly. Save 1/2 c. Oreo crumbs and press the rest into a 9x13 pan.
2. Open up all side of the ice cream container. Cut the ice cream into 6 1" sliced. Place on top of Oreo crumb layer. Smooth ice cream into an even layer. Chill in freezer while preparing Chocolate Sauce.
Chocolate Sauce:
2 c. Sugar
1 T. Flour
1 2/3 c. evaporated milk
2 oz. semi-sweet chocolate
1 t. Vanilla extract
1/4 c. butter
1/2 t . salt
3. Boil 1st 4 sauce ingredients in a small saucepan for 1 minute, stirring constantly. Remove from heat and stir in other ingredients. Allow to cool and thicken.
4. Once the sauce is cooled, pour the sauce over the ice cream layer. Sprinkle remaining crumbs on top. Put back in freezer to set.
** I've used the chocolate sauce above many times, but think the next time I make this, I'll use the recipe below. It has GREAT flavor and seems to set-up better.
Alternate Chocolate Sauce:
3/4 c. sugar
1/2 c. cocoa
1 can (5 oz.) evaporated milk
1/3 c. light corn syrup
1/3 c. butter
1 t. vanilla extract
a. Combine sugar and cocoa in a small saucepan; blend in milk and syrup.
b. Cook over medium heat, stirring constantly, until it boils. Boil and stir 1 minute.
c. Remove from heat; stir in butter and vanilla.
d. Allow to cool, then pour over ice cream layer. Sprinkle remaining crumbs on top. Put back in freezer to set.
1 pkg Oreos
1/2 gallon Vanilla ice cream, softened while you're working on the Oreo crumbs
1. Crush the Oreos in you food processor, blender, or put them in a gallon-size plastic bag, close it and run a rolling pin over them until crumbly. Save 1/2 c. Oreo crumbs and press the rest into a 9x13 pan.
2. Open up all side of the ice cream container. Cut the ice cream into 6 1" sliced. Place on top of Oreo crumb layer. Smooth ice cream into an even layer. Chill in freezer while preparing Chocolate Sauce.
Chocolate Sauce:
2 c. Sugar
1 T. Flour
1 2/3 c. evaporated milk
2 oz. semi-sweet chocolate
1 t. Vanilla extract
1/4 c. butter
1/2 t . salt
3. Boil 1st 4 sauce ingredients in a small saucepan for 1 minute, stirring constantly. Remove from heat and stir in other ingredients. Allow to cool and thicken.
4. Once the sauce is cooled, pour the sauce over the ice cream layer. Sprinkle remaining crumbs on top. Put back in freezer to set.
** I've used the chocolate sauce above many times, but think the next time I make this, I'll use the recipe below. It has GREAT flavor and seems to set-up better.
Alternate Chocolate Sauce:
3/4 c. sugar
1/2 c. cocoa
1 can (5 oz.) evaporated milk
1/3 c. light corn syrup
1/3 c. butter
1 t. vanilla extract
a. Combine sugar and cocoa in a small saucepan; blend in milk and syrup.
b. Cook over medium heat, stirring constantly, until it boils. Boil and stir 1 minute.
c. Remove from heat; stir in butter and vanilla.
d. Allow to cool, then pour over ice cream layer. Sprinkle remaining crumbs on top. Put back in freezer to set.
4 layer dessert
I LOVE this dessert! And it's great because you can modify it so it can be ALL CHOCOLATE or all fruity or whatever you like! It's scrumptious!
2 3 oz. pkg instant pudding (see below) (1 pudding pkg per pie)
8 oz. cream cheese, softened
1 c. Cool Whip (name brand works best)
1 c. powdered sugar
2 ready-made crumb crusts*
1-2 c. Cool Whip
1. Mix each pudding with 1 3/4 c. milk each. (If both of your puddings are the same flavor you can mix them together using 3 1/2 c. milk.) Allow to set & chill.
2. Mix cream cheese, 1 c. Cool Whip & powdered sugar. Divide between the 2 crusts. Divide pudding between pies (if they're the same flavor; if not, put each pudding flavor in its own crust). Top each pie with 1-2 c. Cool Whip.
3. Using the plastic cover that came with the pie crust, turn it over and it makes the perfect lid for your pie. Crimp the edges of the pie pan. Chill until ready to serve. Get some while you can! These will go quickly!
* In the baking aisle by the chocolate chips, etc. See possible combination below-
Pie combinations:
Chocolate or Oreo crust & chocolate pudding
Nilla crust & Banana or Coconut pudding
Graham cracker crust & Lemon, Banana, Coconut, Pistachio or Butterscotch pudding
2 3 oz. pkg instant pudding (see below) (1 pudding pkg per pie)
8 oz. cream cheese, softened
1 c. Cool Whip (name brand works best)
1 c. powdered sugar
2 ready-made crumb crusts*
1-2 c. Cool Whip
1. Mix each pudding with 1 3/4 c. milk each. (If both of your puddings are the same flavor you can mix them together using 3 1/2 c. milk.) Allow to set & chill.
2. Mix cream cheese, 1 c. Cool Whip & powdered sugar. Divide between the 2 crusts. Divide pudding between pies (if they're the same flavor; if not, put each pudding flavor in its own crust). Top each pie with 1-2 c. Cool Whip.
3. Using the plastic cover that came with the pie crust, turn it over and it makes the perfect lid for your pie. Crimp the edges of the pie pan. Chill until ready to serve. Get some while you can! These will go quickly!
* In the baking aisle by the chocolate chips, etc. See possible combination below-
Pie combinations:
Chocolate or Oreo crust & chocolate pudding
Nilla crust & Banana or Coconut pudding
Graham cracker crust & Lemon, Banana, Coconut, Pistachio or Butterscotch pudding
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