1/4 c. sugar
1/2 c. brown sugar
1 t. vanilla
1/2 - 1 pkg heath bar peices or toffee pieces
about 7 apples, sliced
mix first 4 ingredients. fold in heath pieces. serve with apples. YUM!
Saturday, October 30, 2010
Sunday, October 24, 2010
Hillary’s Holiday Yams
Cube yams (amount based on number of people being served) and boil. Pull skins off after boiling ... Mash with butter and milk to taste and cinnamon and brown sugar. Place pureed yams in a greased casserole dish, make your favorite streusel topping and evenly spread on yams. Bake at 350 for 30-45 minutes or until bubbling around the edges.
Diane's Mother's Sage Dressing
3/4 C chopped sweet onion
1 1/2 C chopped celery (leaves and stalks)
1 C butter or margarine
1 tsp salt
10 - 15 slices of a good white bread (pepperidge farms, brownberry, etc)
1 tsp sage, crushed
1 tsp thyme, crushed
1/2 tsp poultry seasoning
1/2 tsp pepper
Melt butter in a large skillet over medium heat. Add onion and celery and stir occasionally until onion is translucent and celery is tender. Remove pan from heat and add half of the bread pieces to the butter mixture. Stir well and pour into a large bowl. Add remaining bread pieces to the pan to soak up any remaining butter and stir well. Add these to the mixture already in the bowl and combine gently so all the bread becomes infused with some of the butter. Add 1/2 tsp salt to start. Add remaining seasonings and mix gently but well. Taste dressing and adjust seasoning if necessary.
1 1/2 C chopped celery (leaves and stalks)
1 C butter or margarine
1 tsp salt
10 - 15 slices of a good white bread (pepperidge farms, brownberry, etc)
1 tsp sage, crushed
1 tsp thyme, crushed
1/2 tsp poultry seasoning
1/2 tsp pepper
Melt butter in a large skillet over medium heat. Add onion and celery and stir occasionally until onion is translucent and celery is tender. Remove pan from heat and add half of the bread pieces to the butter mixture. Stir well and pour into a large bowl. Add remaining bread pieces to the pan to soak up any remaining butter and stir well. Add these to the mixture already in the bowl and combine gently so all the bread becomes infused with some of the butter. Add 1/2 tsp salt to start. Add remaining seasonings and mix gently but well. Taste dressing and adjust seasoning if necessary.
Aloha Cake
Yellow, Lemon or Strawberry Cake Mix
for Pina Colada Cake use Yellow Cake Mix and drain juice from a large can of crushed pineapple ... reserve pineapple. Make cake according to package directions using the pineapple juice as part of the liquid and add 1/2 cup well drained pineapple and 1/3 cup of coconut to the mix ... bake as directed in a 9 x 13 pan.
Take 2 cups of pineapple juice and 1 1/2 T of cornstarch and bring to a boil in a saucepan. Cook until thicker than syrup but not quite as thick as jelly. Cool completely.
Line a small cookie sheet with foil and spread coconut in a thin layer ... bake at 350 until lightly browned or toasted ... watch closely, do not walk away this only takes a minute or two.
While cake is cooling poke holes in the cake and pour 1/2 can (well stirred) of Cream of Coconut over the cake so that it soaks into the holes.
When cake is completely cooled, whip 1 pint of heavy whipping cream until stiff peaks are formed adding powdered sugar to taste as a sweetener. Spread over completely cooled cake. Spread thickened pineapple juice sauce over whipped cream frosting and sprinkle with remaining well drained pineapple and toasted coconut. Serve right away.
For lemon cake ... use lemon cake mix, lemon juice for sauce
For Strawberry cake ... use strawberry cake mix , Guava Strawberry juice (freezer section, hard to find) and top with fresh strawberries
for Pina Colada Cake use Yellow Cake Mix and drain juice from a large can of crushed pineapple ... reserve pineapple. Make cake according to package directions using the pineapple juice as part of the liquid and add 1/2 cup well drained pineapple and 1/3 cup of coconut to the mix ... bake as directed in a 9 x 13 pan.
Take 2 cups of pineapple juice and 1 1/2 T of cornstarch and bring to a boil in a saucepan. Cook until thicker than syrup but not quite as thick as jelly. Cool completely.
Line a small cookie sheet with foil and spread coconut in a thin layer ... bake at 350 until lightly browned or toasted ... watch closely, do not walk away this only takes a minute or two.
While cake is cooling poke holes in the cake and pour 1/2 can (well stirred) of Cream of Coconut over the cake so that it soaks into the holes.
When cake is completely cooled, whip 1 pint of heavy whipping cream until stiff peaks are formed adding powdered sugar to taste as a sweetener. Spread over completely cooled cake. Spread thickened pineapple juice sauce over whipped cream frosting and sprinkle with remaining well drained pineapple and toasted coconut. Serve right away.
For lemon cake ... use lemon cake mix, lemon juice for sauce
For Strawberry cake ... use strawberry cake mix , Guava Strawberry juice (freezer section, hard to find) and top with fresh strawberries
Saturday, November 14, 2009
Pumpkin Fluff
Ingredients
1 can pumpkin
1 tub cool whip
1 t. cinnamon (could use pumpkin pie spice)
Directions
Combine.
Serving suggestions
cinnamon graham crackers
nilla wafers
apple ?
1 can pumpkin
1 tub cool whip
1 t. cinnamon (could use pumpkin pie spice)
Directions
Combine.
Serving suggestions
cinnamon graham crackers
nilla wafers
apple ?
Ironically Heidi's Chicken Chili
I got rave reviews for this one. But you'll have to confirm with mom and dad if it is good. I couldn't tell you!
Ingredients
1 T. olive oil
1 large onion, chopped
4 lrg garlic cloves, minced or 1/2 spoonful of minced garlic
2 - 10oz. cans chicken
1 can green chilies
2 t. chili powder
2 t. ground cumin
1 - 14.5oz can diced tomatoes in juice
1 - 14.5oz can diced tomatoes with jalapenos
1 can black beans, drained and rinsed
1 can dark red kidney beans, drained and rinsed
1 can great northern beans, drained and rinsed
juice of 1 lime
1 can corn, drained
1 zucchini, diced
S & P to taste
Directions:
heat olive oil over M-H heat, add onion and garlic and saute until begins to brown.
add chicken, green chilies, cumin, chili powder, heat and stir until flavors meld...you'll know when that is...he he he
add tomatoes and beans
reduce heat and simmer 5 min.
add lime juice
stir in corn and zucchini
season with S&P
cook for 5 min, stirring occasionally.
DEVOUR!
Ingredients
1 T. olive oil
1 large onion, chopped
4 lrg garlic cloves, minced or 1/2 spoonful of minced garlic
2 - 10oz. cans chicken
1 can green chilies
2 t. chili powder
2 t. ground cumin
1 - 14.5oz can diced tomatoes in juice
1 - 14.5oz can diced tomatoes with jalapenos
1 can black beans, drained and rinsed
1 can dark red kidney beans, drained and rinsed
1 can great northern beans, drained and rinsed
juice of 1 lime
1 can corn, drained
1 zucchini, diced
S & P to taste
Directions:
heat olive oil over M-H heat, add onion and garlic and saute until begins to brown.
add chicken, green chilies, cumin, chili powder, heat and stir until flavors meld...you'll know when that is...he he he
add tomatoes and beans
reduce heat and simmer 5 min.
add lime juice
stir in corn and zucchini
season with S&P
cook for 5 min, stirring occasionally.
DEVOUR!
Wednesday, October 28, 2009
Crock Pot Apple Butter
6 cups Homemade Applesauce or 48 oz jar unsweetened applesauce
3 large Granny Smith Apples (peel and dice small)
2 cups sugar
1 cup Apple Cider or Juice
2 tsp cinnamon
1/2 tsp cloves
1 tsp allspice
Place all ingredients in he crock pot and stir. Cover and cook on low overnight or for 8 hrs (do not lift the lid!). At the end of the cooking time, take the lid off and turn the Crock Pot on high and cook for another 4 hours, stirring from time to time and let some of the liquid cook off. Pour into hot, clean jars, adjust the lids and hot water bath the jars for 10-15 minutes for pints and 5-10 minutes for half-pints. Serve on buttered toast, as a topping for pound cake or ice cream, be creative!
3 large Granny Smith Apples (peel and dice small)
2 cups sugar
1 cup Apple Cider or Juice
2 tsp cinnamon
1/2 tsp cloves
1 tsp allspice
Place all ingredients in he crock pot and stir. Cover and cook on low overnight or for 8 hrs (do not lift the lid!). At the end of the cooking time, take the lid off and turn the Crock Pot on high and cook for another 4 hours, stirring from time to time and let some of the liquid cook off. Pour into hot, clean jars, adjust the lids and hot water bath the jars for 10-15 minutes for pints and 5-10 minutes for half-pints. Serve on buttered toast, as a topping for pound cake or ice cream, be creative!
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