Saturday, May 30, 2009
Friday, May 29, 2009
Martha's Granola ( I got the recipe from Martha Checketts)
5lbs. Old Fashioned Oats (2 boxes or 30 cups)
1 Lg. Bag of Coconut
2 C. Chopped pecans, almonds (whatever type of nuts you like)
1 oz. Sesame Seeds
Stir together in a large bowl.
Melt over medium heat...don't boil:
2 lbs. Brown Sugar (6 cups)
1 1/2 Lbs. Butter or Margarine (I use both)
Pour honey mixture over dry ingredients and stir well. Spread into greased
cake pans. Bake at 325 for 30 minutes (Till lightly golden...sometimes it is between 20-25 minutes depending upon the pans I use)
Stir every 10 minutes. (You can use jelly roll pans, but I like the taller edges so I don't spill!
Spread on the counter to cool...Can add raisins or other dried fruit after it is cooled.
I usually half the recipe...it grows - so one container of oatmeal usually ends up to fill almost two containers after cooking!
Wednesday, May 27, 2009
Thought I would share a great summer salad!
Frog Eye Salad
Friday, May 22, 2009
Wednesday, May 20, 2009
Preheat oven to 325.
1 1/2 cups brown sugar
2/3 cups oil
1 cup sour milk or buttermilk
1 tsp vanilla
MIX above ingredients WELL
1 tsp salt
1 tsp baking soda
2 1/2 cups flour
MIX WELL with ABOVE
1 1/4 cups rhubard, peeled and cut up (I used a little more than 1 1/4 and it was still great!)
Pour into greased loaf pan (I used 2 loaf pans)
1/2 cup sugar (I actually used a little over 1/4 cup)
1 tbsp butter
1 tsp cinnamon
MIX together well and sprinkle on top of loaves.
Bake for 45 minutes or until done!
Sunday, May 17, 2009
1 yellow cake mix
1 (3.5 oz) box of instant vanilla pudding
1 tablespoon poppyseeds
1/2 cup pinapple or orange juice (I used pineapple)
1/2 cup oil
1 cup sour cream (I use reduced fat)
Mix yellow cake mix, vanilla pudding and poppyseeds. Add juice, oil, and sour cream and mix. Add 4 eggs one at a time, mix well. Grease and flour a bundt pan. Bake at 350 degrees for 40-45 minutes (don't overbake).When the cake is about 10 minutes from being done start the glaze.
1 cup sugar
1/4 cup water
1/2 cup butter (1 cube)
Bring ingredients to a boil and keep bubbling until ready to pour over cake. You can either pour the glaze over the cake while it is in the pan or turn the cake out onto a cooling rack and pour the glaze over the cake that way. It is really like syrup that soaks in. (Some commenters have said that glazing the cake in the pan makes it hard to remove because the glaze gets sticky. I glazed it out of the pan and it worked great.) Give it a few minutes to soak in and then turn it out onto a cake plate.
Optional: dust top of cake with powdered sugar.
Friday, May 15, 2009
Tuesday, May 12, 2009
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.Pour in the milk and oil and mix well.Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts.The cake will rise over the top of the mug, but don't be alarmed!Allow to cool a little, and tip out onto a plate if desired.EAT ! (this can serve 2 if you want to feel slightly more virtuous).
Sunday, May 3, 2009
Friday, May 1, 2009
(these are the basic directions, go to the website for more info and ideas!)
1 cake mix
1 can frosting
candy melts, dipping chocolate etc.
After cake is cooked and cooled completely, crumble into large bowl.
Mix thoroughly with 1 can frosting. (I use the back of a large spoon, but it may be easier to use fingers to mix together. But, be warned, it will get messy. Also, you may not need the entire can of frosting, so start out by using almost the entire can and add more if you need to.)
Roll mixture into quarter size balls and place on wax paper covered cookie sheet. (Should make 45-50) (I used my cookie scoop to make the balls for mine)
Melt chocolate in the microwave per directions on package. (30 sec intervals, stirring in between.)
Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the cake balls. (Insert a little less than halfway.) ~~make sure to do this it helps to keep the stick from falling out of the cupcake ball!
Place them in the freezer for a little while to firm up. (I put mine in the refrigerator because I didn't dip mine in candy coating or chocolate, I just dipped mine in sprinkles and then in the refrigerator!)
Once firm, carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered remove and softly tap and rotate until the excess chocolate falls off. Don't tap too hard or the cake ball will fall off, too.
Place in a styrofoam block to dry.
8 c fresh broccoli florets
2 T all purpose flour
1 tsp dry mustard
1 2/3 c fat free milk
1/2 tsp salt
1 cup shredded fat free cheddar cheese
1 clove garlic minced
preheat oven to 350. spray pan.
bring a large pot of water to a boil. Add the pasta and cook 5 min. Add the broccoli and cook stirring occasionally, until the pasta and broccoli are tender. Drain and put in pan.
In another pot cook the milk, garlic, mustard, salt, and flour until thick.
Mix all together and sprinkle the top with cheese.
Bake for 15 to 20 min.