Homemade Maple Syrup by Cora (allrecipes.com)
1 cup water
2 cup brown sugar
1 tablespoon maple flavored extract
Bring the water, white sugar, and brown sugar to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and stir in the maple extract; simmer 3 minutes longer.
***This recipe is very forgiving. I used vanilla extract instead of maple. If you want a milder taste try using half white sugar and half brown sugar.
Tuesday, September 14, 2010
Quick 'n Easy Carmel Rolls
Quick 'n Easy Carmel Rolls by Emilie Braatz
1/4 -1/2 Chopped Pecans
20-25 Frozen Dinner Rolls
1 Box Regular (cook and serve) Butterscotch Pudding mix
1/2 cup Brown sugar
1 tsp cinnamon
3/4 stick butter, melted
Grease tube pan. Sprinkle bottom with pecans. Place rolls tightly in one layer on bottom. In small bowl, combine pudding mix, brown sugar and cinnamon; distribute evenly over rolls. Sprinkle with melted butter. Cover* and let rise overnight. Bake at 350 for 30 minutes. Turn out immediately onto plate.
* If you use RHODES brand frozen rolls, they require you to cover the rolls tightly with plastic wrap instead of covering loosely with a towel, like most breads and rolls require. If you cover RHODES with a towel they will not rise.
1/4 -1/2 Chopped Pecans
20-25 Frozen Dinner Rolls
1 Box Regular (cook and serve) Butterscotch Pudding mix
1/2 cup Brown sugar
1 tsp cinnamon
3/4 stick butter, melted
Grease tube pan. Sprinkle bottom with pecans. Place rolls tightly in one layer on bottom. In small bowl, combine pudding mix, brown sugar and cinnamon; distribute evenly over rolls. Sprinkle with melted butter. Cover* and let rise overnight. Bake at 350 for 30 minutes. Turn out immediately onto plate.
* If you use RHODES brand frozen rolls, they require you to cover the rolls tightly with plastic wrap instead of covering loosely with a towel, like most breads and rolls require. If you cover RHODES with a towel they will not rise.
Monday, September 13, 2010
Baked Three Cheese Egg Casserole
Baked Three Cheese Egg Casserole by Cora (cooksrecipes.com)
7 large eggs
1 cup milk
2 teaspoons granulated sugar
4 cups shredded Monterey Jack (1 pound)
4 ounces cream cheese, cubed
1 (16-ounce) container small curd cottage cheese
2/3 cup butter or margarine, melted
1/2 cup all-purpose flour
1 teaspoon baking powder
Preheat oven to 350°F (175°C). Grease a 3-quart casserole dish; set aside.
Beat together eggs, milk and sugar. Add cheeses and melted butter and mix well. Stir in flour and baking powder and pour into a prepared dish.
Bake for 45 to 50 minutes or until knife inserted in center comes out clean. Cut into squares and serve.
Makes 12 servings.
Note: May be prepared in advance and refrigerated, covered. If placed in oven directly from refrigerator, uncover and bake up to 60 minutes
7 large eggs
1 cup milk
2 teaspoons granulated sugar
4 cups shredded Monterey Jack (1 pound)
4 ounces cream cheese, cubed
1 (16-ounce) container small curd cottage cheese
2/3 cup butter or margarine, melted
1/2 cup all-purpose flour
1 teaspoon baking powder
Preheat oven to 350°F (175°C). Grease a 3-quart casserole dish; set aside.
Beat together eggs, milk and sugar. Add cheeses and melted butter and mix well. Stir in flour and baking powder and pour into a prepared dish.
Bake for 45 to 50 minutes or until knife inserted in center comes out clean. Cut into squares and serve.
Makes 12 servings.
Note: May be prepared in advance and refrigerated, covered. If placed in oven directly from refrigerator, uncover and bake up to 60 minutes
Mountain Berry Cobbler
Mountain Berry Cobbler by Tara
melt one stick of butter in an 8x10 dish
mix together:
1c flour
1c sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/2 c milk
pour this on top of melted butter
heat 2 1/2 cups of fruit in the microwave (blackberries, apples, or peaches- any fruit you want for your cobbler)
pour fruit on top of batter
Bake 350 for 45-55 min
melt one stick of butter in an 8x10 dish
mix together:
1c flour
1c sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/2 c milk
pour this on top of melted butter
heat 2 1/2 cups of fruit in the microwave (blackberries, apples, or peaches- any fruit you want for your cobbler)
pour fruit on top of batter
Bake 350 for 45-55 min
Spinach and Mushroom Manicotti
Spinach & Mushroom Manicotti by Emilie Braatz
1 box Manicotti
2Tbsp Extra virgin olive Oil
6 ox mushrooms, chopped
1 garlic clove, minced
1-6oz bag fresh spinach, chopped (or 1-10oz box frozen chopped spinach, thawed and well-drained)
2 eggs
1-15oz container ricotta cheese
1/3 cup chopped fresh basil leaves (about 5 tsp dried)
1 tsp salt
1- 26oz jar Barilla Italian Baking sauce (I use spaghetti sauce)
1/2 cup freshly grated Parmesan Cheese
Preheat Oven to 350*
cook Manicotti 7 accordinng to package directions; drain and rinse in cool water. Set aside.
Meanwhile heat oil in large skillet over medium heat. Add mushrooms and garlic; saute 5 minutes, stirring occasionally. Stir in spinach; continue cooking 5 minutes. Set aside to cool.
Beat eggs lightly in medium bowl. Stir in ricotta, basil and salt. Stir in mushroom mixture.
Spread 3/4 cup Italian Baking Sauce over bottom of 9x13- inch baking dish. Fill manicotti with mushroom mixture; place in dish. pour remaining sauce evenly over filled shells; sprinkle with cheese. Cover with Foil. Bake for 30 minutes. Uncover; continue baking 5-10 minutes or until cheese is melted. Makes 6 servings.
1 box Manicotti
2Tbsp Extra virgin olive Oil
6 ox mushrooms, chopped
1 garlic clove, minced
1-6oz bag fresh spinach, chopped (or 1-10oz box frozen chopped spinach, thawed and well-drained)
2 eggs
1-15oz container ricotta cheese
1/3 cup chopped fresh basil leaves (about 5 tsp dried)
1 tsp salt
1- 26oz jar Barilla Italian Baking sauce (I use spaghetti sauce)
1/2 cup freshly grated Parmesan Cheese
Preheat Oven to 350*
cook Manicotti 7 accordinng to package directions; drain and rinse in cool water. Set aside.
Meanwhile heat oil in large skillet over medium heat. Add mushrooms and garlic; saute 5 minutes, stirring occasionally. Stir in spinach; continue cooking 5 minutes. Set aside to cool.
Beat eggs lightly in medium bowl. Stir in ricotta, basil and salt. Stir in mushroom mixture.
Spread 3/4 cup Italian Baking Sauce over bottom of 9x13- inch baking dish. Fill manicotti with mushroom mixture; place in dish. pour remaining sauce evenly over filled shells; sprinkle with cheese. Cover with Foil. Bake for 30 minutes. Uncover; continue baking 5-10 minutes or until cheese is melted. Makes 6 servings.
Friday, August 20, 2010
Spinach-Rice Casserole
Spinach-Rice Casserole by Edina
From: Better Homes and Gardens
Try a new comfort food--this easy meatless casserole is made with spinach, tofu, and rice.
Servings: Makes 4 servings.
Prep: 20 mins
Total: 50 mins
Ingredients
1 small onion, chopped (1/3 cup)
1 clove garlic, minced
1 tablespoon cooking oil
1 14-1/2-ounce can peeled Italian-style tomatoes, cut up
1 teaspoon dried oregano or basil, crushed
8-ounces tofu (fresh bean curd), drained
2 cups cooked brown rice
1 10-ounce package frozen chopped spinach, thawed and well drained
1/2 cup shredded Swiss cheese (2 ounces)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon sesame seed, toasted
Directions
1. In a large saucepan cook the onion and garlic in hot oil until onion is tender but not brown. Add undrained tomatoes, and oregano or basil. Bring to a boil; reduce heat. Simmer, uncovered, about 3 minutes.
2. Meanwhile, place tofu in a food processor bowl or blender container. Cover and process or blend until smooth. Add to tomato mixture. Stir in cooked rice, spinach, half of the Swiss cheese, the salt, and pepper.
3. Grease 4 individual casseroles or one 2-quart rectangular baking dish. Spoon mixture into casseroles. Bake, uncovered, in a 350 degree F oven for 30 to 40 minutes or until heated through. Sprinkle with remaining cheese and sesame seed. Makes 4 servings.
Nutrition Facts
Calories 301, Total Fat 12 g, Saturated Fat 4 g, Cholesterol 13 mg, Sodium 701 mg, Carbohydrate 36 g, Protein 15 g.
Percent Daily Values are based on a 2,000 calorie diet
From: Better Homes and Gardens
Try a new comfort food--this easy meatless casserole is made with spinach, tofu, and rice.
Servings: Makes 4 servings.
Prep: 20 mins
Total: 50 mins
Ingredients
1 small onion, chopped (1/3 cup)
1 clove garlic, minced
1 tablespoon cooking oil
1 14-1/2-ounce can peeled Italian-style tomatoes, cut up
1 teaspoon dried oregano or basil, crushed
8-ounces tofu (fresh bean curd), drained
2 cups cooked brown rice
1 10-ounce package frozen chopped spinach, thawed and well drained
1/2 cup shredded Swiss cheese (2 ounces)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon sesame seed, toasted
Directions
1. In a large saucepan cook the onion and garlic in hot oil until onion is tender but not brown. Add undrained tomatoes, and oregano or basil. Bring to a boil; reduce heat. Simmer, uncovered, about 3 minutes.
2. Meanwhile, place tofu in a food processor bowl or blender container. Cover and process or blend until smooth. Add to tomato mixture. Stir in cooked rice, spinach, half of the Swiss cheese, the salt, and pepper.
3. Grease 4 individual casseroles or one 2-quart rectangular baking dish. Spoon mixture into casseroles. Bake, uncovered, in a 350 degree F oven for 30 to 40 minutes or until heated through. Sprinkle with remaining cheese and sesame seed. Makes 4 servings.
Nutrition Facts
Calories 301, Total Fat 12 g, Saturated Fat 4 g, Cholesterol 13 mg, Sodium 701 mg, Carbohydrate 36 g, Protein 15 g.
Percent Daily Values are based on a 2,000 calorie diet
Chicken With Toasted Couscous Salad
Chicken With Toasted Couscous Salad by Nancy (Saving Dinner by Leanne Ely)
3/4 pound couscous (whole wheat if available)
1/4 c. fresh lemon juice
1/4 c. fresh lime juice
1/4 c. olive oil, divided
2 TB fresh parsley, chopped
4 TB fresh cilantro, chopped
1/2 c. red onion, chopped
1 c. cherry tomatoes (I used grape), cut in half
Salt and pepper to taste
6 skinless, boneless chicken breast halves (skip if going veggie)
1/2 c. green onions, chopped (I skipped)
Cook couscous according to package directions. In a large bowl, mix the lemon juice, lime juice and 1/4 cup less 2 tablespoons of the olive oil together. Add couscous, parsley, cilantro, red onion, and tomatoes. Season with salt and pepper to taste. Chill while you prepare the chicken.
In skillet, heat the reserved 2 TB oil over medium-high heat. Cook chicken; add salt and pepper to taste. Cook chicken until browned, it needs to be cooked thoroughly. Slice the cooked chicken breast halves into strips. Place strips over the couscous salad and sprinkle with chopped green onio
3/4 pound couscous (whole wheat if available)
1/4 c. fresh lemon juice
1/4 c. fresh lime juice
1/4 c. olive oil, divided
2 TB fresh parsley, chopped
4 TB fresh cilantro, chopped
1/2 c. red onion, chopped
1 c. cherry tomatoes (I used grape), cut in half
Salt and pepper to taste
6 skinless, boneless chicken breast halves (skip if going veggie)
1/2 c. green onions, chopped (I skipped)
Cook couscous according to package directions. In a large bowl, mix the lemon juice, lime juice and 1/4 cup less 2 tablespoons of the olive oil together. Add couscous, parsley, cilantro, red onion, and tomatoes. Season with salt and pepper to taste. Chill while you prepare the chicken.
In skillet, heat the reserved 2 TB oil over medium-high heat. Cook chicken; add salt and pepper to taste. Cook chicken until browned, it needs to be cooked thoroughly. Slice the cooked chicken breast halves into strips. Place strips over the couscous salad and sprinkle with chopped green onio
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