Ingredients:
2 c. Bisquick
3/4 c. sugar (divided)
3 t. cinnamon (divided)
1/2 c. applesauce
1/4 c. milk
1 egg
2 T. oil
5 T. melted butter
Directions:
Combine Bisquick, 1/4c. sugar and 1 t. innamon.
Stir in applesauce, milk, egg and oil until well mixed.
Fill greases muffin pan 2/3 full.
Back at 400 for 10 min.
In a bowl mix 1/2 c. sugar with 2 t. cinnamon.
Dip hot puffs in bowl of melted butter and then in bowl of cinnamon and sugar.
Ingredients
1 egg
3/4 cup milk
1 cup shredded Cheddar cheese
1/2 cup quick cooking oats
1 teaspoon salt
1 pound ground beef
2/3 cup ketchup
1/4 cup packed brown sugar
1 1/2 teaspoons prepared mustard
Directions
Preheat oven to 350 degrees F (175 degrees C).In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13 inch baking dish.In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes.
INGREDIENTS
1 cup warm water (sometimes I need more or less)
1 tablespoon olive oil
1 egg
3½ cups flour
1 teaspoon salt
2 teaspoons yeast
½ cup honey or sugar
INSTRUCTIONS
Mix all ingredients together in mixer with dough blade until dough forms. It should be dry enough to not be sticky but wet enough to not crumble.
Lift dough out of bowl, spray with olive oil (I spray the bowl) and place dough back in bowl covered with towel, allow to rise for 30-60 minutes.
Knead with dough blade (will deflate).
Remove from bowl, place dough on flowered surface and knead by hand a few times.
Divide in half.
Roll into 2 loaf shapes and place in loaf pans (mist pan with olive oil first).
Cover and allow to rise (depends upon temp in room, but usually around 60 minutes – it should be slightly over the top edge of the pan, do not allow to over-rise).
Bake at 350 for around 20-30 minutes or until golden brown on top. At around the 15 minute mark, I mist the top of the loaf with olive oil and continue cooking until done.
INGREDIENTS:
8 oz cream cheese softened
1/8 tsp. minced garlic
1/8 tsp. salt
1 Tbsp. chopped green onion
1 egg
24 wonton wrappers
INSTRUCTIONS:
Preheat oven to 400 degrees F.
In a medium bowl, beat cream cheese, garlic, salt and green onion until well mixed.
Whisk egg until well beaten in a small bowl.
Place one teaspoon of cream cheese mixture into the center of one wonton wrapper.
Dip your finger into the beaten egg and lightly coat the outer edges of the wonton wrapper..
Bring all the corners of the wonton together up to the center and pinch. Pinch all the sides together to to form an "X" or star appearance. Place on greased cookie sheet.
Repeat for remaining wontons.
Lightly spray the tops of the wontons with cooking spray.
Bake at 400 degrees F for 7-12 minutes or until tops are golden brown in color.
Ingredients:
1 cup milk
1 egg
1/4 cup butter, melted
1 1/4 cup cornmeal
1 cup flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
Directions:
1. Heat oven to 400ºF. Grease bottom and side of round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches.
2. Beat milk, butter and egg in large bowl. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pour batter into pan.
3. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
Ingredients:
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1 egg, beaten
1 1/2 cups buttermilk (regular milk works too)
1 Tablespoon vegetable oil
1 Tablespoon honey
1 (10 count) package Hot Dogs
10 wooden skewers or chopsticks
2 Quarts Vegetable Oil, for frying
Directions:
In a medium or large pot, add the oil. Turn heat to medium and heat oil to 350 degrees F.
In a large bowl, add the cornmeal, flour, sugar, baking powder and salt. Stir together. Then add the beaten egg, buttermilk, oil and honey. Stir until combined. (Batter should be a little thicker than pancake batter)
Remove hot dogs from package. Wipe them all dry with a paper towel (this will help the batter stick to them better) Insert one skewer or wooden stick into each hot dog.
Pour the batter into a tall drinking glass. Holding by the skewer, take one hot dog and dunk it into the batter, coating all of the hot dog. Slowly remove from batter and let a little excess batter drip back into the cup. Immediately place it into the hot oil, while still holding the stick. Turn as necessary to brown all sides. Cook for 2-3 minutes, or until all sides are a deep golden brown. Remove from hot oil and place on paper towels to drain grease. Repeat with all hot dogs
Ingredients:
1 lb hamburger meat
1/4 cup chopped onion
1 packet taco seasonings
1 egg, beaten
2 cups cooked rice
4-6 bell peppers
1 can diced tomatoes
Shredded cheese
Salsa
Sour cream
Directions:
Combine beef, onion, seasonings, and egg in large mixing bowl.
Add rice and mix well.
Cut tops off of bell peppers and remove seeds and membranes.
Spread can of diced tomatoes in bottom of a 12th baking dish. Add a half can of water and mix well.
Place peppers, cut side up, on top of tomatoes.
Spoon beef mixture into peppers mounding when necessary.
Top each pepper with a spoonful (or two) of salsa.
Bake at 375 in preheated oven for 40 to 45 minutes.
Remove from oven and top with shredded cheese and put in broiler for 1 to 2 minutes.
Serve with sour cream and additional salsa.
Ingredients:
3 cups oil for frying
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon white sugar
1 egg, lightly beaten
1/2 cup milk
1 tablespoon shortening, melted
1 (12 ounce) can whole kernel corn, drained
Directions:
Combine all ingredients in medium mixing bowl.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Drop batter about 1/4 cup at a time into the hot oil, and fry 2 to 3 minutes per side until golden brown. Remove the fritters from the hot oil, and drain on paper towels.
Ingredients:
1 cup sugar
1 cup butter, softened
3 tablespoons milk
1 teaspoon vanilla
1 egg
3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Sugar or desert sprinkles
Directions:
In a large bowl, combine sugar, butter, milk, vanilla, and egg; blend well. Lightly spoon flour into measuring cup; level off. Add flour, baking powder and salt; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.
Heat oven to 400 degrees. On lightly floured surface, roll out 1/3 of the dough to 1/8 inch thick. Keep remaining dough refrigerated. Cut with floured 2 inch cookie cutter. Place 1 inch apart on ungreased cookie sheet. If desired, sprinkle with sugar.
Bake at 400 degrees for 5-9 minutes or until edges are lightly golden brown. Immediately remove from cookie sheet. Decorate if desired.
Makes 6 dozen cookies.
Ingredients:
1 pound sweet Italian sausage (I use turkey sausage)
¾ pound lean ground beef
½ c onion, minced
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup water
2 T sugar
1½ t dried basil leaves
½ t fennel seeds (I usually omit this)
1 t Italian seasoning
1 T salt (I usually reduce to a couple teaspoons)
¼ t ground black pepper
4 T chopped fresh parsley
12 lasagna noodles (regular or no cook. I usually use no cook noodles.)
16 ounces ricotta cheese
1 egg
½ t salt
¾ pound mozzarella cheese, shredded
¾ c grated Parmesan cheese
Directions:
In a large Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until cooked through and browned.
Add the crushed tomatoes, tomato paste, tomato sauce, and water, and stir everything together.
Add sugar, basil, fennel seeds, Italian seasoning, 1 T salt, pepper, and 2 T parsley, and stir to combine.
Simmer, covered, for at least 1½ hours, stirring occasionally. I usually try to simmer for as long as possible.
If using regular lasagna noodles, cook according to package instructions and drain.
In a bowl, combine ricotta cheese, egg, remaining parsley, and ½ teaspoon salt.
Preheat oven to 375°F.
To assemble, spread 1½ cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange a single layer of noodles over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese.
Spoon 1½ cups meat sauce over mozzarella, and sprinkle with ¼ cup Parmesan cheese.
Repeat layers, and top with remaining mozzarella and Parmesan cheese.
Cover with foil and bake in preheated oven for 25 minutes.
Remove foil, and bake an additional 25 minutes.
Cool for 15 minutes before serving.
Ingredients:
1 1/2 lbs ground beef
1 cup cracker crumbs
1 1/4 teaspoon salt
1/4 teaspoon pepper
1 large egg, beaten
1 medium onion, chopped
1/2 cup tomato sauce
Topping:
3/4 cup ketchup
2 tablespoons firmly packed brown sugar
3/4 cup water
2 tablespoons mustard
2 tablespoons vinegar
Directions:
Preheat oven to 325.
In a large mixing bowl combine ground beef, cracker crumbs, salt, pepper, egg, onion, and tomato sauce. Mix lightly. Shape into a loaf and place in 9x13 baking dish.
In a small mixing bowl combine the ketchup, brown sugar, water, mustard, and vinegar. Brush the loaf with this mixture.
Place meat loaf in oven and bake 1 1/2 hours, basting occasionally with sauce.
Ingredients:
1 cup bread crumbs
1 tablespoon flour
Salt and pepper to taste
1 egg, beaten well
1 medium onion, diced
8 oz sliced mushrooms
1 1/2 cups beef broth
1 tablespoon cornstarch
1/2 cup sour cream
4 pork steaks, pounded thin
Directions:
In a shallow dish mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat oil in a large skillet, over medium-high heat. Dip pork steaks in egg and then coat in bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.
Remove the meat and place on platter and keep it warm. Add onions and mushrooms to the skillet and cook until lightly browned. Pour in beef broth and simmer for 20 minutes. Stir together the cornstarch and sour cream; add to the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork and serve immediately.
