Saturday, November 27, 2010

Vegetable Casserole

This is a wonderful cheesy dish my mom made when I was growing up. I love the saucy vegetables with the crumbs on top. I always make this around the holidays but it would really be good any time of year.-Sarah

16 oz. frozen cauliflower
16 oz. frozen broccoli
16 oz. frozen Brussels sprouts
can of cream of mushroom soup
8 oz. Cheese Whiz
1 cup crushed Ritz crackers
1/4 cup butter, melted
  • Cook vegetables until just tender, steaming works well too.
  • In a small saucepan heat the cream of mushroom soup with the Cheese Whiz until well mixed.
  • Making sure vegetables are well drained toss them with the cheese sauce and spread into a lightly greased 9x13 pan.
  • Mix cracker crumbs with butter and sprinkle over vegetables.
  • Bake at 350 until heated through.

Saturday, November 20, 2010

Homemade Onion Soup Mix

I am so thankful to have this recipe...and that it is really good in everything I use it in!  For this recipe I use Herb-Ox beef bouillon cubes because they contain no MSG.  If you can find beef granules that are MSG free those would work easier for this recipe- I just cannot find any.  This mix makes 3 packages for onion soup mix. -Kristin

3/4 c. dried minced onion
14 beef bouillon cubes or 1/3 c. beef bouillon granules
4 t. onion powder
1/4 t. celery seed
1/4 t. sugar
  • Place the bouillon cubes in a food processor and process till very crumbly and powdery.
  • Mix all the ingredients together.
  • Store in an airtight container till ready to use.
  • 5 T. equals one package.  This recipe makes 3 packages worth of dry onion soup mix.

Whole Wheat Gingerbread Pancakes

These pancakes are good.  They have the perfect amount of molasses flavor and gingerbread seasonings.  -Kristin

1 1/2 c. milk
2 T. oil
1 t. vanilla
1 egg
5 T. molasses
2 1/4 c. whole wheat white flour
2 t. ginger
1 t. cinnamon
1/4 t. cloves
2 t. baking powder
1/2 t. baking soda
1 t. salt
  • Mix together the wet ingredients in a bowl; set aside.
  • Whisk together the dry ingredients in a separate bowl.
  • Mix wet and dry ingredients together.
  • Make pancakes!

Wednesday, November 17, 2010

Dried Cranberry and White Chocolate Chip Cookies

This cookie is as pretty as it is tasty! I adapted this recipe from one I found on the internet. These buttery cookies are such a fun way to use some delicious ingredients.-Sarah

1 cup butter, softened
1 1/2 cups brown sugar (not packed)
2 t. vanilla
2 eggs
2 1/2 cups flour
1 t. baking soda
1 t. salt
1 bag white chocolate chips (12 oz.)
6 oz. dried cranberries
4 oz. chopped pecans
  • Beat butter and brown sugar till combined. Add vanilla and eggs, beating well.
  • Mix dry ingredients together and incorporate into butter mixture.
  • Stir in remaining. Drop into mounds on cookie sheet and flatten lightly.
  • Bake at 325 degrees 12-15 minutes until edges just begin to brown.

Tuesday, November 9, 2010

Homemade Dry Ranch Dip Mix

I am thankful to have found a recipe for dry ranch dip mix.  Most likely you have all these ingredients in your cupboards so you can whip it up whenever needed.  The following recipe is equal to one store bought package.  -Kristin

1/2 c. dry milk powder, or dry buttermilk
1 T. dried parsley
1 t. dried dill weed
1 1/4 t. onion powder
1/4 t. garlic powder
1 t. salt
1 t. dried onion flakes
1/4 t. pepper
1/8 t. paprika
  • Crush the milk powder very fine with the side of the measuring cup.
  • Mix together with all the rest and store in an air tight container.

Pretzel Dip

My friend Janice made this dip for a youth group dinner and it was a huge hit.  After it was raved about so much I had to get the recipe and try it myself and yes, it is worth raving about!  This dip is unique and has great flavor and the perfect consistency to dip pretzels in.  This dip is great with hard pretzels or soft pretzels. -Kristin

1 cup sour cream
1 cup mayo
1 cup mustard
1/2 cup sugar
1/4 cup minced dry onion
1 package of dry Ranch dressing
1 T. Horseradish
  •  Mix all ingredients and let refrigerate for 2 hours before serving.

Monday, November 8, 2010

Frijoles Negros- Cuban Black Beans

I was just craving a more interesting way to have black beans and rice.  I found this recipe for Cuban black beans that sounded more flavorful than just the normal way of making them.  You cook the black beans until almost tender and then add a sauce that is called sofrito.  The sofrito is very fragrant and flavors the beans perfectly.  Serve them with just some rice, or on a tortilla with desired toppings.  We like to serve these beans with rice on a tortilla, yum!  These turn out great and will not disappoint!  -Kristin

1 pound dried black beans
1 bay leaf
1 large green bell pepper, seeded and cut into large chunks

For the Sofrito

1/3 c. olive oil
3-4 cloves garlic, finely chopped
1 large onion, finely chopped
1 medium green bell pepper, seeded and finely chopped
2-3 teaspoons ground cumin
1/8-1/4 c. chopped Anaheim pepper (optional)

2 t. salt
freshly ground pepper
1/2-1 t. seasoned salt

  • Soak beans according to directions on package.
  • After the beans have soaked drain the water and then cover them with 1 1/2 inches of water.  Then add the bay leaf and the green pepper and bring to a boil over high heat.
  • Reduce heat to low, and cook uncovered until the beans are tender and they have almost cracked open (about 1.5 hours). Check the beans while they are cooking, and if they need more water add some hot water.
  • Towards the end of the beans cooking time, prepare the sofrito as follows-
  • In a skillet heat the oil over low heat.  Add the garlic, onion, bell pepper, and anaheim pepper if usingcook stirring until onion is transparent (8-10 minutes). Stir in the cumin and regular salt and pepper.
  • Before adding the sofrito to the beans, check that the water covering the beans is about 1/2 an inch above the beans.  Add or take some water off if necessary.
  • Stir the sofrito in and cook beans till all the way tender (around 30 minutes or so).  Drain off any extra cooking liquid when done cooking and remove the bay leafs. 
  • Taste when the beans are finished and add the seasoned salt to taste (I use 1 teaspoon).

Sunday, November 7, 2010

Toffee Almond Cookies

This is another great recipe to add to the cookie section. These are unique and delicious! -Sarah

2 1/2 cups flour
1/2 t. baking soda
1/2 t. salt
1 cup brown sugar
1/2 cup sugar
1 cup butter, softened
2 eggs
2 t. vanilla
1 pkg toffee bits
1 cup finely chopped almonds
4 oz. chocolate chips
1 1/2 t. oil
  • Whisk flour, baking soda and salt together in a bowl.
  • In a mixing bowl combine brown sugar and sugar. Add butter and mix well, add eggs and vanilla beat until light and fluffy.
  • With mixer on low add flour mixture and toffee bits until just incorporated, do not over mix.
  • Roll into balls and roll balls into almonds. Place on cookie sheets, flatten balls slightly, and bake at 300 degrees for 18-22 minutes. Until just set and not browned around the edges.
  • Mix chocolate and oil and microwave till melted, being careful not to burn it. Place in a bag, snipping off the corner and pipe onto cookies.
  • Place cookies in fridge just till chocolate is set.