tag:blogger.com,1999:blog-91778472819965354202024-03-05T22:38:57.414-07:00Emily's Favorite RecipesRecipes of my own and of Friends that I want to shareUnknownnoreply@blogger.comBlogger16125tag:blogger.com,1999:blog-9177847281996535420.post-84217282368877990582009-05-12T12:22:00.003-06:002009-05-12T12:52:55.562-06:00Spinach SaladHere is my recipe for the Salad I made for Paige's Bridal shower that everybody is wanting. Enjoy!<br /><br />Poppy Seed Dressing<br /><br />1/3 C. Sugar<br />1/3 C. Cider Vinegar<br />1 1/2 tsp. Poppy Seeds<br />1 tsp. Dry Mustard<br />1 tsp. Salt<br />1 C. Oil<br /><br />Put all the ingredients into a mixing bowl and mix with a wire whisk until thick and creamy. Don't put all of the dressing on the salad it might be too much. Refrigerate any remaining amount and use it later.<br /><br />Candied Walnuts<br />Get a small frying pan, heat to medium heat. Put a couple Tbs of butter, a Tbs or more of brown sugar and about a Tbs of Karo syrup (I just poured some into the pan) Mix all these together and when it's melted then dump in a bag of walnuts. Coating them in this mixture. Then take off the heat and add to your salad. (Sorry I don't have exact amounts of ingredients because I just put into the pan without measuring.)<br /><br />Salad<br /><br />Put all ingredients into a large bowl<br /><br />Spinach ( a bag of Spinach leaves works great)<br />Half a head of Iceberg lettuce, washed and cut into strips or tear into pieces<br />3 Gala Apples, cut and sliced into bit sizes<br />Bacon, cooked and crumbled<br />1 (6 oz.) pkg. Feta cheese<br />Sprinkle about 1/2 cup of Parmesan cheese<br />Candied Walnuts<br />Add half a package of Crasins or more if you want<br /><br />Serve right away or keep the apples and nuts out until right before serving. Put the dressing on right before serving or let guests put on their own dressing.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9177847281996535420.post-47174610953405511302009-05-12T12:14:00.005-06:002009-05-12T12:53:12.035-06:00Poppy Seed DressingPoppy Seed Dressing<br /><br />2/3 C. Sugar<br />2/3 C. Cider Vinegar<br />1 TB Poppy Seeds<br />2 tsp. Dry Mustard<br />2 tsp. Salt<br />2 C. Oil<br /><br />Put all ingredients into a small mixing bowl, mix with a wire whisk until thick and creamy. This recipe makes a lot so I would half it if you don't want any left over.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9177847281996535420.post-41924405970801961272009-04-13T21:51:00.001-06:002009-04-13T21:54:32.870-06:00Fresh Pear Cobbler<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikF3RJJxRxpjlmn0613tBtyn3XS4HgvsOVB7tDeD25jBT5NQ0Ur8gOr0LYBZnmqHlAvvewZNEq7a-YIz1T5cmPkLaQsMFWJCJzuGOEvX4JFkSQajQUsr4Wd3HfbIEYexUjDD4rtLjQag1i/s1600-h/fresh+cobler.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikF3RJJxRxpjlmn0613tBtyn3XS4HgvsOVB7tDeD25jBT5NQ0Ur8gOr0LYBZnmqHlAvvewZNEq7a-YIz1T5cmPkLaQsMFWJCJzuGOEvX4JFkSQajQUsr4Wd3HfbIEYexUjDD4rtLjQag1i/s320/fresh+cobler.jpg" alt="" id="BLOGGER_PHOTO_ID_5324390012381144754" border="0" /></a><h3>Ingredients:</h3> <ul><li>2 to 2 1/2 cups sliced fresh pears </li><li>2 cups sugar, divided </li><li>2 ounces butter </li><li>3/4 cup flour </li><li>2 teaspoons baking powder </li><li>1 teaspoon cinnamon </li><li>1/4 teaspoon salt </li><li>3/4 cup milk </li><li>1 egg</li></ul> <h3>Preparation:</h3>Mix pears with 1 cup sugar and let stand. Put butter in 2-quart casserole and place in 325° oven until melted. Combine all dry ingredients, including the remaining 1 cup of sugar. Mix well. Whisk together the milk and egg; slowly combine with dry ingredients to make a batter. Pour over melted butter. Do not stir. Spoon pears over the batter. Do not stir. Bake at 325° for 50 to 60 minutes, or until nicely browned and pears are tender.<br />Serve hot or cold with ice cream or whipped cream. <span class="star-ratings"> <div color="ffffff" height="42" color="333333" type="RatingPanel" url="http://saucynsweet.blogspot.com/2008/09/fresh-pear-cobbler.html" width="180"><iframe src="http://www.google.com/reviews/widgets?widgetName=RatingPanel&mediatorName=__GOOG_ANNON_MEDIATOR&width=180&height=42&backgroundColor=ffffff&noStaticGws=false&referrer=http%3A%2F%2Fsaucynsweet.blogspot.com%2F2008%2F09%2Ffresh-pear-cobbler.html&profiler=0&req=%7B%22url%22%3A%22http%3A%2F%2Fsaucynsweet.blogspot.com%2F2008%2F09%2Ffresh-pear-cobbler.html%22%2C%22width%22%3A180%2C%22height%22%3A42%2C%22backgroundColor%22%3A%22ffffff%22%2C%22textColor%22%3A%22333333%22%7D" class="RatingPanelCustom" width="180" frameborder="0" height="42"><br /></iframe></div> </span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9177847281996535420.post-77011718252638363622009-04-13T21:38:00.000-06:002009-04-13T21:40:14.055-06:00Peanut Butter Fingers<div><br /></div> <div> </div> <div>1 C. Butter</div> <div>1 C. Brown Sugar</div> <div>1 C. Sugar</div> <div> </div> <div>Cream together Then Add</div> <div> </div> <div>2 Eggs</div> <div>2/3 C. Peanut Butter</div> <div>1 tsp. Vanilla</div> <div>1/2 tsp. Salt</div> <div>2 C. Flour</div> <div>2 C. Oatmeal</div> <div><br />Press into a jelly roll pan.<br /></div> <div>Bake at 350 for 17 min... for crisper ones bake for 20 min</div> <div>Let cool for 10 min then frost with Peanut Butter a thin layer (if you will put on in small amounts and let it sit for a minute it will melt and spread easier. When cooled frost with Chocolate frosting.<br /><br />These are so good and make a fast treat!<br /></div> <div> </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9177847281996535420.post-79646483603674974392009-02-27T16:33:00.002-07:002009-02-27T16:37:53.299-07:00Drop Biscuits1 1/2 C Flour<br />2 tsp. Baking powder<br />1/2 tsp. Salt<br />1/4 tsp. Soda<br />mix altogether<br />Then cut in 4 TBS Butter, (softened)<br /><br />In a measuring cup mix together<br />3/4 C. Milk<br />1 tsp. Vinegar<br />Then add to your flour mixture<br /><br />Drop onto a greased cookie sheet, makes about 4 biscuits<br /><br />Bake at 450 degrees for about 10 minutes<br />check with a toothpick to make sure they are doneUnknownnoreply@blogger.com1tag:blogger.com,1999:blog-9177847281996535420.post-28878113719751064922009-02-26T18:33:00.002-07:002009-02-26T18:45:14.587-07:00Beef EnchiladasBrown: 1 1/2 LB Ground Beef, 1 chopped onion, Season beef to your liking<br /> Then add in 1 can chopped olives, 1/2 LB. Grated cheddar cheese ( save some for the top)<br />Sauce: 2 cans 8 oz. tomato sauce, 1 can 6 oz. tomato paste, 1 can tomato soup, 1 cup water, 1 TBS. Chili powder. Simmer<br /><br /><br />10-12 flour tortillas. Put some sauce in bottom of pan. Put 2 spoonfuls of sauce on tortilla then 2 spoonfuls of meat mix. Roll up tortilla and place in pan. Repeat with each tortilla. When the pan is full put some sauce on top the tortillas and then some grated cheese.<br /><br />Cover and bake for 375 degrees for 20-35 minutes or until heated through. Serve with sour cream. (Guacamole and shredded lettuce if you want to be fancy.)<br /><br />These are my favorite enchiladas so I hope you enjoy them!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9177847281996535420.post-42189860293284718862009-01-31T20:33:00.000-07:002009-01-31T20:47:18.713-07:00Devil's Food Cupcakes with Cream Filling<p style="text-align: center;"><img src="http://bakingbites.com/wp-content/uploads/2007/09/dfcupcake-withfilling1.jpg" alt="devil’s food cupcake cream innards" /></p> <p align="center"><br /><strong>Devil’s Food Cupcakes with Cream Filling</strong><br />1/2 cup butter, room temperature<br />2 cups sugar<br />3 large eggs<br />3/4 cup sour cream (low fat or full)<br />1 tsp vanilla extract<br />2 cups all purpose flour<br />2 tsp baking soda<br />1/2 tsp salt<br />1/4 cup cocoa powder<br />2-oz dark chocolate<br />1 cup water, boiling</p> <p>Preheat the oven to 350F and lightly grease two 12-cup muffin tins.<br />In a large bowl, cream together butter and sugar until light. Beat in eggs one at a time, followed by sour cream and vanilla extract.<br />In a small bowl, whisk together flour, baking soda and salt. Add half of flour mixture to the butter mixture, followed by the sour cream and vanilla extract, followed by the addition of the rest of the flour mix. Stir well between each addition and mix until no streaks of flour remain.<br />Stir the cocoa powder and the dark chocolate into the boiling water (easiest in a large measuring cup). Pour chocolate water into the rest of the batter and stir until uniform.<br />Evenly distribute batter into prepared baking cups. Bake for 13-15 minutes, until a tester comes out clean and the cakes spring back when lightly pressed. (It’s fine if you can’t fit both trays into the oven at the same time, just wait until one batch finishes before putting in the second pan)<br />Turn cupcakes out onto a wire rack to cool completely before frosting and filling.</p> <p align="center"><strong>Vanilla Cream Filling</strong><br />3 tbsp all purpose flour<br />1/2 cup milk (low fat is fine)<br />1/2 cup butter (or trans fat-free shortening)<br />1/2 cup granulated sugar<br />1/2 scraped vanilla bean or 1 tsp vanilla extract</p> <p>Whisk together the flour and milk and cook in a small saucepan over medium heat until thick. This will only take a few minutes. Sir continuously to prevent the mixture from clumping and do not bring all the way to a boil. When thickened (consistency will be that of a thin pudding or custard), strain with a mesh strainer into a small bowl, cover with plastic wrap and let cool completely to room temperature.<br />When the milk mixture is cool, cream the butter (or shortening) and sugar together in a medium bowl until lightl. Add in the milk/flour mixture and the scraped vanilla bean seeds (or vanilla extract) and beat at high speed with an electrick mixer for 7 minutes, until light and fluffy. Scrape into a pastry bag fitted with a plain tip, or a large ziplock bag with the corner cut off, and set aside until ready to fill your cupcakes.</p> <p align="center"><strong>Chocolate Buttercream Frosting</strong><br />1/2 cup butter, room temperature<br />1/2 cup unsweetened cocoa powder<br />2-3 cups powdered sugar<br />1/4 cup milk<br />1 tsp vanilla extract</p> <p>Combine all ingredients in a large bowl and beat, with an electric mixer, until frosting is creamy, 3-5 minutes. Add additional powdered sugar as needed to achieve a thick, but not stiff, frosting that is easy to spread. Add additional milk, if necessary, to thin the frosting if it gets too thick.</p> <p><strong>Assembly</strong><br />(A photo how-to of the assembly method can be <a href="http://bakingbites.com/2007/09/how-to-make-filled-cupcakes-step-by-step/">found here</a>.) Take a cooled cupcake and, using a small pairing knife, cut a cone of cake (1-inch across by 1-inch deep) out of the top. Trim off the pointy end of the cone, leaving a flat circle of cake. Set aside and repeat this process for all the cupcakes.<br />Take the cream filling and squeeze a tablespoon or so into each cupcake cavity, filling the hole up to the top with filling. Top off with a flat circle of cake to plug the hole and keep the filling in place.<br />Using a butter knife or a small offset spatula, frost each cupcake with a layer of chocolate buttercream frosting. Place a dollop of icing in the center of the cupcake (on top of the cut out circle of cake) and spread from the center to the sides of the cupcake.<br />If you have leftover filling, transfer it to a fresh ziploc bag and cut a very small opening in one corner. Pipe a swirly line down the center of each cupcake.<br />Store in an airtight container until ready to serve.</p> <p>Makes 2-dozen.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9177847281996535420.post-39341669995661455792009-01-31T20:31:00.000-07:002009-01-31T20:33:21.121-07:00Classic Monkey Bread<p style="text-align: center;"><img src="http://bakingbites.com/wp-content/uploads/2009/01/monkeybread4.jpg" alt="Monkey Bread, eaten" /></p> <p align="center"><strong>Classic Monkey Bread</strong><br />1/4 cup water, warm (100-110F)<br />2 1/2 tsp active dry yeast (.25-oz)<br />3 - 3 1/2 cups all purpose flour<br />1 tsp salt<br />1/2 tsp vanilla extract<br />3 tbsp sugar<br />1 large egg<br />2 tbsp butter, melted<br />3/4 cup milk, warm (100-110F)</p> <p align="center"> 2 cups brown sugar<br />1 1/2 tbsp ground cinnamon<br />1/2 tsp ground allspice<br />1/2 cup butter, melted</p> <p>Lightly grease a standard 10-in bundt pan with vegetable oil. Set aside.<br />In the bowl of a stand mixer (all mixing can be done by hand, as well), combine warm water and yeast. Let stand for 2 minutes, until yeast is slightly foamy.<br />Stir in 1 cup of the flour, along with the salt, sugar, vanilla, egg, 2 tbsp melted butter and warm milk. Mix well, until dough is fairly smooth. Put the dough hook attachment onto your mixer and gradually add in the remaining flour, mixing at medium speed until dough comes easily away from the sides of the bowl. Knead for 3-4 minutes on medium speed. Remove dough hook and cover the bowl with plastic wrap. Let dough rest for 30 minutes.</p> <p align="center"><img src="http://bakingbites.com/wp-content/uploads/2009/01/monkeybread1.jpg" alt="Monkey Bread, unrisen" /></p> <p>In a small bowl, whisk together brown sugar and spices. Place melted butter in a nearby bowl and get a fork out, as well.<br />Turn dough out onto a very lightly floured surface and gently deflate so that dough is relatively flat (maybe 1/2-3/4 inch thick) Using a knife or a bench scraper, cut off small pieces of dough to form 1/2 to 1-inch balls (I prefer slightly smaller ones, personally). As you cut each piece of dough, roll it into a ball in the palms of your hands. Dunk each ball in butter, use the fork to remove it and transfer it to the sugar mixture to be thoroughly coated. Place all coated dough balls into prepared bundt pan.<br />Once all balls have been coated and places in the pan, cover the pan lightly with plastic wrap and let bread rise for 60 minutes, until almost doubled in size.</p> <p style="text-align: center;"><img src="http://bakingbites.com/wp-content/uploads/2009/01/monkeybread2.jpg" alt="Monkey Bread, risen" /></p> <p>Preheat the oven to 350F while the bread rises.<br />Bake for 30-35 minutes. Bread will spring back when lightly pressed.<br />Let bread cool in pan for 10 minutes, then turn out onto a serving platter. Eat immediately (or reheat leftovers), as the bread is best served warm and gooey.</p> <p>Serves 10 (or 4-5 people with big sweet tooths!)</p> <!--Print/Social Networking Links-->Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9177847281996535420.post-31735644042265774822009-01-31T16:10:00.003-07:002009-01-31T16:17:43.047-07:00Pineapple DessertCrust: Mix together<br /> 2 C. Flour<br /> 2 T. Sugar<br /> Then Cut in 2 cubes of butter, Press into a jelly roll pan<br /> Bake 350 degrees for 15 minutes- Cool<br /><br />Combine:<br /> 1 C. Sugar<br /> 3 T. Cornstarch<br /> 1 Large and 1 Small can of crushed pineapple<br /> Cook on the stove- stir until it's thick then let it cool<br /><br />Combine: A 15 oz. pkg of Cool whip and 1/2 cup powdered sugar and mix in a 8 oz pkg of softened cream cheese. Put this on the cooked crust and top with the pineapple topping- Keep in Fridge.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9177847281996535420.post-42945368038094575142009-01-31T16:00:00.000-07:002009-01-31T16:10:13.486-07:00Sugar Cookies*This recipe had been doubled*<br /><br />1 C. Butter<br />2 C. Sugar<br />2 Eggs<br />2 tsp. Vanilla<br />1 C. Sour Cream<br />6 1/2 C. Flour<br />2 tsp. Soda<br />1 tsp. Salt<br />2 tsp. Nutmeg<br /><br />Mix all the ingredients together except for the flour. Mix with beaters until well mixed. Then add the flour a little at a time.<br />Blend then add more until all is mixed in. Put the dough into an air tight container for at least 3 hours into the fridge.<br /><br />Roll out and cut into desired shapes.<br />Bake at 400 degrees for about 8 minutes<br /><br />Frost when cooled with Orange Juice frosting.<br /><br />3 TBSP Real Butter<br />1/4 C. Orange Juice<br /><br />Powdered sugar mix into until you have desired consistency<br /><br /><br />These are really soft cookies and are the best I've ever had! Yummy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9177847281996535420.post-62980720503039616812009-01-05T15:30:00.000-07:002009-01-05T15:42:39.667-07:00Creamy Caramel Fruit Dip8 oz. Cream Cheese, softened<br />3/4 cup Packed brown sugar<br />1 cup Sour Cream<br />1 cup Milk<br />1(4 oz.) pkg. vanilla instant pudding mix<br />2 tsp. Vanilla<br />2 tsp. Lemon juice<br /><br />Cream together cream cheese and brown sugar. When Creamy add all the other ingredients beating well after each addition. Chill covered until ready to serve. Great with all Fruit! My favorite is apples and strawberry's.<br /><br />This is seriously the best fruit dip ever, I got the recipe from my friend BrittanyUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-9177847281996535420.post-77423600161453007372009-01-05T15:11:00.000-07:002009-01-05T15:25:14.673-07:00Mashed PotatoesGet approx. 10 potatoes, peel and cut into cubes<br />Put them into a pan and fill until covering the potatoes. Bring to a boil and cook for 20-30 minutes until your fork can easily go through the potatoes. Drain and put back into the pan if you just have a hand mixer or put into your kitchen aide mixer. Add 1 cube of butter and start to mix it in until melted also add about 1/4 cup of whole milk or cream. ( This will make your potatoes creamy) Now add the following ingredients, parsley flakes, garlic powder, salt and pepper. Add these to your own taste. I never measure so I can't tell you how much I just keep tasting till it is perfect for me. My grandpa taught me how to make these potatoes and they are the best mashed potatoes ever made.<br />I hope you enjoy them!<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9177847281996535420.post-57283147510905314042009-01-05T14:52:00.001-07:002009-02-26T18:51:40.743-07:00Doritos Chicken Casserole1 Chicken, cooked deboned & cut up<br />1 can green chilies(chopped)<br />1 cup sour cream<br />2 cans cream of chicken soup<br />2 cups grated cheese<br />1/2 onion, browned in oil <br /><br /> Doritos nacho cheese chips<br /><br /> <br /> Sauce: mix together green chilies, sour cream , cream of chicken soup and onion<br /><br /><br />Layer in 9x13-inch pan (spray first): chips, chicken, sauce mix then repeat until you have no more chicken and sauce<br />Top your casserole with cheese and bake at 350 for 25 minUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-9177847281996535420.post-81870881541817342812009-01-05T14:47:00.000-07:002009-01-05T14:52:09.745-07:00Grandpa Green's Salsa1 Bushel Tomatoes 1/4 Cup Vinegar<br />10 Onions 1 tsp. Salt<br />5 Green Peppers Sugar<br />3-4 Jalapeno Peppers 1 Can chopped green chillies<br />Pinch of salt<br /><br />Skin, peel, cut and chop as necessary to prepare. Cook altogether for 4 hours, simmering. Process for 25 minutes. Makes 24 pints.<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9177847281996535420.post-76771566126243593992009-01-05T14:33:00.000-07:002009-01-05T14:45:10.692-07:00Jill's Minestrone Soup1/2 Lb. Italian Sausage<br />1/2 Lb. lean Ground Beaf<br /><br />Brown together and Drain.<br /><br />2 Chopped Carrots 1/2 Tsp. Sweet Basil Leaves<br />1/2 Onion, Chopped 1 Tsp. Oregano<br />1 Stalk Celery, Chopped 4 Beef Bouillon Cubes<br />1(28 oz.) can Chopped Tomatoes 2 Garlic cloves or equivalent of garlic powder<br />1 Sm. can Crushed Tomatoes 1 T. Sugar<br />1 (12oz.) can V8 Juice 1 T. Parsley flakes<br />4 Cups Water<br /><br />Simmer about 1 Hour, or until vegetables are tender. Cook al dente 2 cups of penne pasta.<br />Add:<br />1 Can Garbanzo beans, drained<br />1 Can Kitchen cut beans, drained<br />1 Can Kidney beans, drained<br /><br />Add enough ice to stop pasta from cooking further (about 3 cups or desired consistency). Top with crackers and Parmesan cheese to serve. Serves 12.<br /><br />This recipe is my mother in laws and it is the best soup ever. I won't eat any other Minestrone Soup. I've also heard that her's is even better than Olive Gardens although I have never tried it from there. Enjoy!!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9177847281996535420.post-22387056060570503312009-01-05T14:00:00.001-07:002009-01-05T14:31:10.684-07:00Emily's Soft Ginger Cookies4 1/2 Cups Flour<br />4 Tsp. Ginger<br />2 Tsp. Baking Soda<br />1 1/2 Tsp. Cinnamon<br />1 Tsp. Ground Cloves<br /><br />Mix together really well, then is a separate bowl mix together the wet ingredients.<br /><br />1 1/2 Cups Butter<br />2 Cups Sugar<br />Cream these together then add<br /><br />2 Eggs<br />1/2 Cup Grandma's dark Molasses<br />1/2 Tsp. Vanilla<br /><br />After the wet ingredients have been creamed together add in the dry ingredients a little at a time while mixing.<br /><br /><br /><br />Roll into 2" balls and roll them into sugar(sometimes I add colored sprinkles for the holidays)<br /><br />Note: Sometimes I add semi-sweet chocolate chips into the cookie dough. Usually I roll about 4-5 chips into the ball before rolling into the sugar. This prevents all the chocolate chips from going to the bottom of the cookie. So Yummy!!<br /><br />Bake on a non-stick cookie sheet at 375 degrees for 8-10 minutes. It really depends on your oven. Don't overcook these, when they bubble up they are done. Let cool on the cookie sheet for 2 minutes before transferring them onto a cooling rack. After they have cooled for about 5 minutes I put them into a Tupperware container so they will stay soft. Separate layers of cookies with wax paper so they don't stick to one another.<br />This recipe makes about 52 cookies<br /><br />This is my own recipe and it is a request from family members every Christmas! I've decided to post it so everyone can enjoy these cookies. Please only use for yourself! Thank you and Enjoy!Unknownnoreply@blogger.com0