Thursday, August 26, 2010

Whitney's Nacho Cheese Dip

My good friend Whitney shared the yummiest, easiest, more healthy nacho cheese recipe that she created. Yum.

1 can Campbells Cheddar Cheese soup
1/2 soup can of milk
1 cup of salsa (or according to taste)

Mix all 3 ingredients in a medium saucepan. Heat through being careful not to boil. Enjoy!

Pancake Mix

I inherited a wonderful cookbook from Grandpa Gabe when he passed away called "Make a Mix Cookery". We have loved making our own pancake mix from it just to save a bit in the grocery budget.




Pancake Mix
10 cups flour
2 1/2 cups instant nonfat dry milk
1/2 cup sugar
1/4 baking powder
2 T salt

Combine all ingredients in a large bowl. Stir together to blend well. Put in a large airtight container. label. Store in a cool, dry place. Use within 6-8 months. Makes about 13 cups of pancake mix.


When you are ready for some pancakes:
Perfect Pancakes
1 1/2 cups Pancake Mix (above)
1 egg, slightly beaten
1 cup water
3 T vegetable oil

Combine egg, water and oil. Add Pancake mix. Add more water for thinner pancakes. Blend well. Let stand 5 minutes. Cook on a hot oiled griddle about 3-4 minutes, until browned on both sides. Makes 10-12 4-inch pancakes.


**We love adding blueberries. Yum! (Brielle won't eat it if there are blueberries that she can see, so we puree them and make "purple pancakes.")**


For a healthier option:

Wheat Pancake Mix
6 cups whole-wheat flour
3 cups all-purpose flour
1 1/2 cups instant nonfat dry milk
1 T salt
1 cup sugar
1/2 cup wheat germ
1/4 cup baking powder
2 cups vegetable shortening


In a large bowl, combine whole-wheat flour, all-purpose flour, dry milk, salt, sugar, wheat germ and baking powder. Mix well. With a pastry blender, cut in shortening until evenly distributed. Put in a large airtight container. Label. Store in a cool, dry place. Use within 10-12 weeks. Makes about 14 cups of wheat pancake mix.


Favorite Wheat Pancakes

1 egg, slightly beaten
1 1/2 cups water
2 1/4 cups wheat mix (above)


Combine egg and water in a medium bowl. Stir in wheat mix until just moistened. Cook on hot oiled griddle about 3-4 minutes until browned on both sides. Makes about 15 4-inch pancakes.

Thursday, August 19, 2010

Lemon Cake with Lemon Buttercream Frosting

This is easy, and oh. so. good. And that's from a chocolate lover!

1 pkg. lemon cake mix
1 pkg. (small) lemon instant pudding
1 cup sour cream
3/4 cup water
3/4 cup oil
4 large eggs

Mix all together on low, then turn up speed and mix for about 2 minutes on med. speed. Pour batter into a sprayed 9 x 13 pan or two round pans. Bake at 350 for 25-30 minutes. Don't overbake.

Lemon Buttercream Frosting
(this stuff is to die for)
2 sticks butter, softened
6-8 cups confectioner's sugar
1/2 cup fresh lemon juice (I've substituted lime and it's also delicious!)
Zest from 1 lemon
1 or 2 drops yellow food color (optional)

Mix the SOFT butter with about half of the sugar. Add juice and zest. Beat well. Add more sugar, one cup at a time until desired consistency. Spread on cake. You can garnish the cake with twisted lemon slices or clear decorator sugar.

Sunday, August 8, 2010

Barbecups

This is my version of an old Pillsbury recipe. So easy!
1 lb. ground beef
1 minced onion or dried minced onion
1/2 cup barbecue sauce
2 T. brown sugar
1 small can pork and beans (my addition)
3/4 cup or so shredded cheese
1 can biscuits
Heat oven to 400. In a large skillet, brown beef. Add sauce, beans, and brown sugar. Place a biscuit in each of a sprayed muffin tin. Top with meat mixture, then grated cheese. Bake at 400 for 10- 12 minutes. Sometimes I put all the biscuits in a square 9x9 pan and bake them for about ten minutes, then I take them out and pour the meat mixture over all, then top with grated cheese and put them back in the oven and finish baking until cheese is melted and the biscuits are done. It's less messy that way.

Pickled Cucumbers and Red Onion

This is a fantastic version of this old standby recipe. Joan made this for our heritage dinner last spring, and man was it good. With cucumbers and onions coming on in the garden, I thought it was a good time to post this. Try it; you'll like it!
1 cucumber, finely sliced
1/2 red onion, finely sliced
fresh Dill sprigs- several
1 1/2 cup white vinegar
1 cup sugar
5-6 allspice berries
1/4 tsp. salt
Put cucumbers and onion in a bowl. Add the dill and a pinch of salt.
In a small pot over medium heat, combine white vinegar, sugar, allspice and salt. Stir well until liquid is simmering and the sugar has completely dissolved. pour pickling liquid over veggies and stir to ensure all is well coated. Allow to cool to room temperature, then cover and refrigerate. Chill for at least 4 hours before serving.

Friday, August 6, 2010

Berry Brulee'

This isn't actually creme brulee', but a faux brulee' that you do under the broiler. It is really good, quick and easy to make-perfect for a summer dessert. If you don't have ramekins, you can put it in a square 8x8 or 9x9 pan or similar casserole dish- even an ovenproof bowl would work- and serve it from there. You're gonna like this one.
Ingredients:
About 3 cups fresh berries, any kind (mixed strawberries, blueberries, blackberries, raspberries or any one of those)
1 8 oz. pkg. cream cheese
1 cup sour cream
1 tsp. vanilla
1/2 cup sugar
1/2 cup brown sugar

Divide the berries between 4 ramekins or put in the bottom of a square baking pan or casserole.
Mix the cream cheese, sour cream vanilla and white sugar with an electric hand mixer until creamy. Pour over berries. Sprinkle with about 1/2 cup brown sugar. Broil until bubbly and almost burned. Cool. This will create a hard top like on creme brulee. Serve. You can double this and put in a 9x13 pan if you need to serve more people. Yummy yummy yummy! I think I might try it with our fresh peaches next.