1 Cup water
1/2 Cup butter
Bring the above ingredients to a rolling boil and add:
1 cup flour -all at once
Stir until dough leaves the side of the pan and forms a ball now add:
4 eggs
Beat them in with an electric mixer-1 egg at a time beating well after each addition.
Directions and Story: You can drop this dough by Tablespoon on to a UNGREASED cookie sheet and bake at 400 degrees for 15 minutes-turn the oven to 350 degrees and bake an additional :30 minutes.
OR
You can spread the dough in a 11 X 15 inch pan and bake for 370 degrees for 30 minutes.
Any way you want to serve these, DON"T OPEN THE OVEN DOOR while they are baking.
The little cream puffs can be filled with pudding with whipped cream on top, or they are great filled with chicken salad and served with fresh fruit in the summer.
If you choose to make them spread in a pan, top with:
2 packages instant vanilla pudding
3 cups whole milk
1 3 oz package softened cream cheese
Top the filling with cool whip and drizzle chocolate syrup on top. this should be served right away as the bottom will get soggy and the chocolate will run on to the cool whip and it won't look as nice as when it is first put together.
Story: A very easy dessert that Grandma C made often during the winter months. Grandma I introduced 'Moon dessert"-which is spreading the cream puff dough onto a large pan. this is easier to do, but tastes the same. I have made this often as we always have the ingredients on hand.
Saturday, December 31, 2011
Mashed potatoes-overnight
5 pounds potatoes-mashed
1 (8 oz) package cream cheese, cubed
1/2 pound butter
1 (16 oz) container sour cream
1/2 - 1 teaspoon onion salt
Directions and story: Mix together place in a 9 X 13 inch baking dish and refrigerate 24 hours or over night,
Bake in a 350 degree oven until heated through
Story-I have had a hard time preparing good mashed potatoes after meeting on Sundays. We like to have a big Sunday noon meal, and often mashed potatoes would taste wonderful with what we are serving, but ...in 2002 the Fargo Forum published this recipe. I tried it and everyone thought it tasted great. This is a successful make ahead mashed potato recipe.
1 (8 oz) package cream cheese, cubed
1/2 pound butter
1 (16 oz) container sour cream
1/2 - 1 teaspoon onion salt
Directions and story: Mix together place in a 9 X 13 inch baking dish and refrigerate 24 hours or over night,
Bake in a 350 degree oven until heated through
Story-I have had a hard time preparing good mashed potatoes after meeting on Sundays. We like to have a big Sunday noon meal, and often mashed potatoes would taste wonderful with what we are serving, but ...in 2002 the Fargo Forum published this recipe. I tried it and everyone thought it tasted great. This is a successful make ahead mashed potato recipe.
Wednesday, December 28, 2011
Bean and Ham Soup
1 Ham bone with some ham attached
1 package navy beans or great northern beans (dried)-rinse several times or until water is clear, remove any discolored beans
1 large onion-chopped
1 clove garlic-chopped
3 stalks of celery-cut in small pieces
3 carrots-peeled and cut in small pieces
5 pepper corns
3 bay leaves
1 1/2 teaspoons salt (this will vary depending on the saltiness of the ham)
ground pepper to taste
1 can Swansons chicken or vegetable broth
Directions and Story: add water and vegetable broth to almost cover ham bone. Simmer on stove in large stock pot. Add onions, garlic, pepper corns, carrots, celery, bay leaves, salt and pepper. After this place beans in kettle with 6 or so cups of water and bring to a boil. Turn heat down to low and allow beans to cook on low for 1 to 1 1/2 hours. The beans will be soft. drain the water and add beans to the ham mixture. Allow to simmer for another hour or so or until the soup thickens some. The soup is great the next day.
Story-I have loved home made bean soup, but haven't found a recipe that tastes as good as I think it should. After our 2011 ham Christmas dinner, we experimented with the ham bone and dried beans. This is what we came up with and it seems to taste really pretty good. Good enough to be called a successful recipe!! and earn a place on the blog.
1 package navy beans or great northern beans (dried)-rinse several times or until water is clear, remove any discolored beans
1 large onion-chopped
1 clove garlic-chopped
3 stalks of celery-cut in small pieces
3 carrots-peeled and cut in small pieces
5 pepper corns
3 bay leaves
1 1/2 teaspoons salt (this will vary depending on the saltiness of the ham)
ground pepper to taste
1 can Swansons chicken or vegetable broth
Directions and Story: add water and vegetable broth to almost cover ham bone. Simmer on stove in large stock pot. Add onions, garlic, pepper corns, carrots, celery, bay leaves, salt and pepper. After this place beans in kettle with 6 or so cups of water and bring to a boil. Turn heat down to low and allow beans to cook on low for 1 to 1 1/2 hours. The beans will be soft. drain the water and add beans to the ham mixture. Allow to simmer for another hour or so or until the soup thickens some. The soup is great the next day.
Story-I have loved home made bean soup, but haven't found a recipe that tastes as good as I think it should. After our 2011 ham Christmas dinner, we experimented with the ham bone and dried beans. This is what we came up with and it seems to taste really pretty good. Good enough to be called a successful recipe!! and earn a place on the blog.
Tuesday, December 20, 2011
Brownie Goody Bars
1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mixWater, vegetable oil and egg called for on brownie mix box
1 cup Betty Crocker® Cream cheese frosting (from 16 oz container)
1/2 cup salted peanuts, coarsely chopped
2 cups crisp rice cereal
2/3 cup creamy peanut butter
1 1/3 cups (8 oz) semisweet chocolate chips
Notes/Story: Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with cooking spray or shortening. Make and bake brownies as directed on box. Cool completely. Frost brownies with frosting. Sprinkle frosting with peanuts; refrigerate while making cereal mixture:
Measure cereal into medium bowl; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Refrigerate 1 hour or until set before cutting. For bars, cut into 4 rows by 4 rows. Store tightly covered at room temperature or in refrigerator.
I found this recipe on Pinterest and boy they are GOOD. I just about fainted with my first bite. No joke. Good thing I have a plan for these bars and bringing them to work...otherwise they would not last very long around here!
Sunday, December 11, 2011
Chicken Tortilla Soup
Chicken Tortilla Soupfrom allrecipes
serves ~ 4
3 skinless, boneless chicken breasts
1/2 t olive oil
1/2 t minced garlic
1/4 t ground cumin
4 c water and 4 t chicken bullion (or equivalent broth)
1 pkg frozen corn kernels
1 c chopped onion
- 1 chopped green pepper
1 cup chunky salsa
corn tortilla chips
shredded cheddar cheese
sliced avocado
Notes/Story: In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Cut into small pieces. Add the garlic, onion, pepper, and cumin and mix well. Then add the broth, corn, chili powder, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes. Break up some tortilla chips into individual bowls and pour soup over chips. Top with cheese and avocado.
A wonderful Mexican restaurant in town serves a really similarly flavored soup -- but it's not quite a hearty. I added an extra chicken breast and veggies to the original recipe to make it more filling...and it is!
Friday, December 9, 2011
Easy Tomato Soup
1 (29 oz) can diced tomatoes (I would probably use crushed next time I make this)
1 (10.5 oz) can chicken broth
2 Tbsp butter
2 Tbsp white sugar
1 Tbsp chopped onion
1/4 tsp baking soda
2 cups cream
sprinkle of pepper
Notes/Story: In a large pot mix tomatoes, chicken broth, butter, sugar, onion, and baking soda. Simmer for 1 hr and sprinkle with black pepper. In double boiler heat cream until hot. Can do this in a regular saucepan but watch so it doesn't scorch. Once heated through, add to tomato soup and serve.
I found this online when I had a craving for homemade tomato soup. Very flavorful!
1 (10.5 oz) can chicken broth
2 Tbsp butter
2 Tbsp white sugar
1 Tbsp chopped onion
1/4 tsp baking soda
2 cups cream
sprinkle of pepper
Notes/Story: In a large pot mix tomatoes, chicken broth, butter, sugar, onion, and baking soda. Simmer for 1 hr and sprinkle with black pepper. In double boiler heat cream until hot. Can do this in a regular saucepan but watch so it doesn't scorch. Once heated through, add to tomato soup and serve.
I found this online when I had a craving for homemade tomato soup. Very flavorful!
Sunday, December 4, 2011
Wild Rice Casserole
1 Cup Wild Rice (Rinsed and drained)
1 teaspoon Salt
1/4 Cup Butter
1 Onion- Chopped
2 Cups Celery- Chopped
1/4 teaspoon sage (If you have it in the house)
1/8 teaspoon black pepper
1 can Cream of Mushroom soup
1 can Water
1 can Milk
You can also add:
Water chestnuts
Mushrooms
Turkey (I use 4 cups cut up turkey or chicken)
Cashews, (sprinkle these on the top of the casserole just before serving)
Directions and Story:
Brown onions and celery in butter, (I use the large cast iron cooking pot for this and add all of the remaining ingredients to the browned onions and celery)
Add remaining spices, wild rice, soup, water, and milk. (Add cater chestnuts-etc if you like)
Bake in a 350 degree oven for 1 1/2-2 hours or until rice is done.
This was given to me by a friend when I worked in education at Sanford, since we now reside (most of the time) in Minnesota, I thought I should learn more about cooking with Wild rice. This was a successful recipe, everyone very much liked it. I had made something similar with ground beef, but the family reviews weren't as good-The turkey or chicken seem to be the best combination with Wild Rice for our family-anyway.
1 teaspoon Salt
1/4 Cup Butter
1 Onion- Chopped
2 Cups Celery- Chopped
1/4 teaspoon sage (If you have it in the house)
1/8 teaspoon black pepper
1 can Cream of Mushroom soup
1 can Water
1 can Milk
You can also add:
Water chestnuts
Mushrooms
Turkey (I use 4 cups cut up turkey or chicken)
Cashews, (sprinkle these on the top of the casserole just before serving)
Directions and Story:
Brown onions and celery in butter, (I use the large cast iron cooking pot for this and add all of the remaining ingredients to the browned onions and celery)
Add remaining spices, wild rice, soup, water, and milk. (Add cater chestnuts-etc if you like)
Bake in a 350 degree oven for 1 1/2-2 hours or until rice is done.
This was given to me by a friend when I worked in education at Sanford, since we now reside (most of the time) in Minnesota, I thought I should learn more about cooking with Wild rice. This was a successful recipe, everyone very much liked it. I had made something similar with ground beef, but the family reviews weren't as good-The turkey or chicken seem to be the best combination with Wild Rice for our family-anyway.
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