This is a great easy recipe that can be changed around for whatever you are wanting to make. We have made it with canned pumpkin and applesauce. I like to use raisins and mini chocolate chips but you could also add nuts.
1 spice cake mix
1 15 oz can applesauce or pumpkin
If you use applesauce add 1/2 cup flour.
Optional raisins, nuts or chocolate chips.
Mix well and bake. Do not add the oil, water and eggs the mix calls for just the dry mix.
You can double this using a large can of pumpkin or two of applesauce. If the spice cake is too spicy you can use one yellow and one spice or even one chocolate cake and one spice cake.
Thursday, September 8, 2011
Monday, May 30, 2011
Rhubard freezer jam
This is a recipe from a little community cookbook. I have decreased the sugar from 7 cups to 4 because it was way too sweet for me.
9 cups chopped rhubarb
4 cups sugar
Boil 10 minutes
Then add one can crushed pineapple and boil 7 more minutes.
Remove from heat and stir in 1 6 oz box raspberry Jello. Stir until dissolved and freeze.
Makes 10 cups
9 cups chopped rhubarb
4 cups sugar
Boil 10 minutes
Then add one can crushed pineapple and boil 7 more minutes.
Remove from heat and stir in 1 6 oz box raspberry Jello. Stir until dissolved and freeze.
Makes 10 cups
Play dough
This is a recipe I got from my sister Carrie. It lasts a long time if you keep it sealed in a baggie.
1/4 cup salt
1 T cream of tartar
1 T oil
1/2 cup water
1/2 cup flour
Mix on low heat and stir until a ball forms. Take off heat and knead in color. Do not double.
1/4 cup salt
1 T cream of tartar
1 T oil
1/2 cup water
1/2 cup flour
Mix on low heat and stir until a ball forms. Take off heat and knead in color. Do not double.
Monday, May 23, 2011
Fresh Salsa
This is just a basic tomato salsa. The real secret to making a good fresh salsa that is not runny is to add some canned tomato sauce to it. I like to add the El Pato brand because it has a good spicy flavor.
If you can't find El Pato you could add some chili powder. These are just guidelines as to how much of each thing to put in it all depends on your taste. I like to use Roma tomatoes because they have more tomato and less seeds ect. I use the blade chopper on my food processor and it makes this really easy, you could also chop everything. Canned tomatoes will work too.
10-12 Roma tomatoes
2 Bell peppers, any color
2 Yellow onions
2 Jalapenos, more or less depending on your taste
2 small cans tomato sauce or El Pato
Salt and pepper to taste
Chop everything and add tomato sauce. It usually tastes better the next day when the flavors can blend together.
If you can't find El Pato you could add some chili powder. These are just guidelines as to how much of each thing to put in it all depends on your taste. I like to use Roma tomatoes because they have more tomato and less seeds ect. I use the blade chopper on my food processor and it makes this really easy, you could also chop everything. Canned tomatoes will work too.
10-12 Roma tomatoes
2 Bell peppers, any color
2 Yellow onions
2 Jalapenos, more or less depending on your taste
2 small cans tomato sauce or El Pato
Salt and pepper to taste
Chop everything and add tomato sauce. It usually tastes better the next day when the flavors can blend together.
Tuesday, May 17, 2011
Corn muffins
It seems that cornbread is always too crumbly. I have tried adding more eggs and that helps. Also if you are using regular baking powder you should try aluminum free I really like it, here is a link with more info http://www.davidlebovitz.com/2008/10/why-you-should-use-aluminum-free/
I have added mandarin oranges to this recipe, they help with the moisture and also so you don't need to add sugar.
1 cup flour
1 cup cornmeal
1 T baking powder
1/2 t salt
Mix together and set aside
3 eggs
3/4 cup milk
2 T oil
1 small can mandarin oranges drained
Mix wet ingredients well to break up the oranges and mix eggs up.
Add to dry ingredients and mix just until moistened.
Bake in oiled muffin tin until edges are golden being careful not to overcook as this dries them out.
I have added mandarin oranges to this recipe, they help with the moisture and also so you don't need to add sugar.
1 cup flour
1 cup cornmeal
1 T baking powder
1/2 t salt
Mix together and set aside
3 eggs
3/4 cup milk
2 T oil
1 small can mandarin oranges drained
Mix wet ingredients well to break up the oranges and mix eggs up.
Add to dry ingredients and mix just until moistened.
Bake in oiled muffin tin until edges are golden being careful not to overcook as this dries them out.
Wednesday, April 27, 2011
Fast oven fries
This recipe came about because lately I don't seem to get things done quite as quickly as I used to.
It turned out working really well though and using less oil so that is always good. You can use any potatoes you want, baby reds or Yukon's are good and you don't need to peel them just give them a good scrub. Sweet potato fries are good also, you probably just want to cut them a little smaller.
There are no exact times because everyone has different microwaves and your potatoes will be different sizes.
Cut potatoes into wedges, about 8 pieces per potato
Put in an microwavable bowl with some water, it does not need to cover them completely.
Microwave on high for 5- 10 minutes checking and stirring ever few minutes.
This step helps speed up the cooking but also kind of seals in the starch so you don't have to use tons of oil and so they don't stick to the pan.
Turn oven on to 425
Drain potatoes and toss with 1 T oil
Sprinkle with salt and pepper or desired seasoning
Bake for 15 minutes then turn over
Finish baking until potatoes are cooked through and are as crunchy as you like
It turned out working really well though and using less oil so that is always good. You can use any potatoes you want, baby reds or Yukon's are good and you don't need to peel them just give them a good scrub. Sweet potato fries are good also, you probably just want to cut them a little smaller.
There are no exact times because everyone has different microwaves and your potatoes will be different sizes.
Cut potatoes into wedges, about 8 pieces per potato
Put in an microwavable bowl with some water, it does not need to cover them completely.
Microwave on high for 5- 10 minutes checking and stirring ever few minutes.
This step helps speed up the cooking but also kind of seals in the starch so you don't have to use tons of oil and so they don't stick to the pan.
Turn oven on to 425
Drain potatoes and toss with 1 T oil
Sprinkle with salt and pepper or desired seasoning
Bake for 15 minutes then turn over
Finish baking until potatoes are cooked through and are as crunchy as you like
Monday, April 25, 2011
Turkey and black bean enchiladas
The original recipe for these made for some tasty enchiladas but I am pretty sure they were not super healthy so I tried to swap out of few things and they are still really good. You could try different beans or use lean ground beef instead of the turkey also.
These are pretty rich so have a big salad with them, enjoy!
1 pound ground turkey, check to make sure it is the lean kind
1 can black beans rinsed
1 onion chopped
1 can green enchilada sauce
Salt and pepper to taste
Brown turkey, add onion and cook until soft. Stir in beans and enchilada sauce and heat to a simmer.
Sauce
1 can FF Cream of chicken soup
1 cup FF sour cream or plain yogurt
1 can diced green chili's
Heat corn tortillas in a skillet with cooking spray until they soften up
Put a layer of the sauce on the bottom of a 9x13 pan.
Fill warmed tortillas with turkey-bean mixture
Put the rest of the sauce on top.
You could add cheese on top if you wanted to.
Bake at 350 until bubbly
These are pretty rich so have a big salad with them, enjoy!
1 pound ground turkey, check to make sure it is the lean kind
1 can black beans rinsed
1 onion chopped
1 can green enchilada sauce
Salt and pepper to taste
Brown turkey, add onion and cook until soft. Stir in beans and enchilada sauce and heat to a simmer.
Sauce
1 can FF Cream of chicken soup
1 cup FF sour cream or plain yogurt
1 can diced green chili's
Heat corn tortillas in a skillet with cooking spray until they soften up
Put a layer of the sauce on the bottom of a 9x13 pan.
Fill warmed tortillas with turkey-bean mixture
Put the rest of the sauce on top.
You could add cheese on top if you wanted to.
Bake at 350 until bubbly
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