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Sunday, September 5, 2010

No Bake Cookies

In a large saucepan, combine:
2 C. sugar
1/2 C. milk
1/2 C. margarine
1/4-1/2 C. cocoa

Bring to a FULL boil, then boil for 2 minutes.
Remove from fire and add:
1 pinch salt
1 tsp. vanilla
1/2 C. crunchy peanut butter
2 or 3 C. Quick Oats

Mix and drop by spoonful onto wax-paper-lined cookie sheets and allow to cool.

(I find it less hectic to have the oats and PB measured before I begin the whole recipe-- that way, the chocolate mixture doesn't harden too quickly while I'm measuring frantically. :))

Crockpot Ribs

3 1/2 lbs pork loin back ribs (I usually buy a rack)
1/4 C brown sugar
1 tsp salt
1/2 tsp pepper
3 T liquid smoke
2 gloves garlic, chopped (I use tastefully simple garlic garlic)
1 Med onion, sliced
1/2 C cola
1 1/2 c barbecue sauce

1. Grease slow cooker
2. Mix brown sugar, pepper, salt, smoke and garlic; rub mixture into ribs. Cut into pieces. layer ribs and onions in slow cooker. Pour cola over ribs.
3. Cover and cook on low 8-9 hrs. Remove ribs; drain liquid.
4. Place on grill. Brush on barbeque sauce. Grill about 15 minutes.

Blueberry Cake Bars Blueberry Cake Bars

1 package yellow cake mix
2 sticks of butter, melted
1 cup old-fashioned oats (I had to use quick-cooking and the recipe still worked, but old fashioned would be best)
1/2 cup brown sugar
2 eggs
1 tsp. cinnamon
2 cups of fresh blueberries
1/2 cup sugar

Place first 6 ingredients in bowl and mix thoroughly. Reserve 1 1/2 cups of this mixture for the topping and set aside. Pour remaining batter into a greased 9x13 pan. Press into bottom of pan. Place blueberries and sugar in bowl to combine. Pour onto the crust. Scatter pieces of reserved crust mixture over top. Bake at 350 until light brown about 40-45 minutes. Cool on wire rack.

Gram's Blueberry Zucchini Bread

3 eggs
3/4 cup oil
2 c. sugar
2 c. grated zucchini
2 tsp. vanilla
3 c. sifted flour
1 tsp. salt
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
dash nutmeg (I like fresh nutmeg, so I go a little heavy on this...)
1 cup fresh blueberries (tossed in flour to keep them from sinking)

Beat eggs until foamy
Add oil, sugar, zucchini & vanilla
Mix lightly
Add flour, salt, baking soda and baking powder, cinnamon, nutmeg
Pour into (2) 9X5X2 loaf pans (I spray them with PAM)
Bake at 325 for one hour.

My gram usually bakes like 36 of these at a time with the zucchini from her garden and freezes them. SOOOOO GOOOOOD

Black Bean Lasagna

2 eggs lightly beaten
15 oz ricotta cheese
10oz pkg. of frozen chopped spinach thawed and well drained
1/4 cup fresh cilantro finely chopped
1/2 tsp. of salt

4 cups shredded pepper jack cheese
2 16oz. cans black beans drained and rinsed
2 jars organic pasta sauce (make sure it is a thick sauce)
1/2 tsp. of ground cumin
9 lasagna noodles, cooked

Stir together eggs, ricotta, spinach, cilantro, salt and 1 cup of Monterrey jack cheese, set aside. Mash beans well in large bowl (I skipped the mashing step) stir in pasta sauce and cumin. Spread 1/3 of the bean mixture onto the bottom of a greased 9x13 casserole dish. Layer with 3 noodles, half of spinach mixture and 1 cup of cheese; repeat layers. Top with remaining 3 noodles and remaining bean mixture. Bake covered at 350 for 1 hour, uncover add remaining cheese and put back in for 5 more mins. or until cheese melts.

ETA: Um, YUM!!!!!!!!!! Seriously, it might be my new favorite meal.

Watermelon and Feta Salad.

Mix 8 cups cubed watermelon with 2 to 4 oz feta . Toss with a dressing made from 1 tablespoon lime juice, t tablespoon extra virgin olive oil and salt and pepper to taste. Sprinkle the salad with slivered fresh basil or mint. Serves 8.

easiest cookies ever!

Made with a simple box brownie mix, 1 egg, 2 TBSP. water, 1/3 c. oil and a handful of chocolate chips. Mix well and bake in a 375 oven for 8 minutes.

Chewy, chocolaty, and oh so good!

Reese's Squares

1 1/2 c graham cracker crumbs
1 1/2 c peanut butter
1 c butter (melted)
1 box conf sugar
1 12 oz bag semisweet choc chips

Melt choc chips and 1/2 c of the peanut butter. Mix rest of ingredients, spread in 9x13 pan, pour choc mix on top. Cool in fridge, set out to cut.

OMG. These taste JUST LIKE the real thing. :shock: :D :woohoo:

Bow Tie Lasagna

* 1 pound Ground Chuck
* 5 cups Bow Tie Noodles
* 3 cups Spaghetti Sauce (or Pizza Sauce, Whatever You Prefer)
* 1 Tablespoon Olive Oil
* 1 teaspoon Salt
* ½ teaspoons Garlic Powder
* 1 teaspoon Italian Seasoning (or More, Make It To Your Taste)
* ½ cups Mozzarella Cheese
* ½ cups Sour Cream

Preparation Instructions

I am a “make it and taste it as I go” cook. I made this in a hurry tonight, and was amazed at the results; my girls could NOT get enough of it. (I love that kind of response, don’t get it as often as I wish.)

Fry ground chuck in small pan. Meanwhile, cook noodles according to package directions.

After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce. (I can’t guarantee your results on this, because I’m spoiled; I am a “home canner” and have the BEST sauce on my shelf, a home canned marinara sauce that I use for lots of stuff—pizza, spaghetti, and of course, THIS.)

Add your fried hamburger, seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.

Serve to your family and be prepared to have it disappear before your very eyes.

Mini Meatloaves

* 1 egg
* 3/4 cup milk
* 1 cup shredded Cheddar cheese
* 1/2 cup quick cooking oats
* 1 teaspoon salt
* 1 pound ground beef
* 2/3 cup ketchup
* 1/4 cup packed brown sugar
* 1 1/2 teaspoons prepared mustard


1. Preheat oven to 350 degrees F.
2. In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13 inch baking dish.
3. In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
4. Bake, uncovered, for 45 mins or until done.

Carey’s Blueberry Cream-Cheese Braided Loaf

8 oz. cream cheese, softened
1 large egg, separated
1 1/4 cups confectioner sugar, divided
1 (11 oz) can refrigerated breadstick dough
3/4 cup fresh or frozen blueberries (use almost a cup)
2 tsp. water
2.5 tbsp orange juice

Preheat oven to 375*. Lightly grease a baking sheet.

Beat cream cheese in a mixing bowl at med. speed with an electric mixer until creamy. Add egg yolk and 1/4 cup confectioner sugar. Beat until well mixed. Set aside.

Remove breadstick dough from can. Unroll and separate dough into rectangle. Place dough horizontally on baking sheet. Press seams together to seal.

Spoon cream cheese mixture onto center third of dough.

Wash, drain, and dry blueberries. Sprinkle blueberries over cream cheese mixture.

Separate dough at perforations up to cream-cheese mixture slightly stretching dough strips. Beginning at top edge of dough, braid strips to cover filling (this makes more sense as you are doing it). Tuck last 2 ends under at bottom of loaf.

In a small bowl, beat egg white and water with fork until blended to form an egg wash. Brush egg wash over braided loaf.

Bake until golden brown, approx. 20 minutes. Cool for at least 45 min. or as long as you can stand it.

In another small bowl, combine remaining 1 cup confectioners sugar and orange juice, whisking until smooth. Drizzle glaze over braided loaf before serving. Slice with bread knife.

Spachetti alla Ceci (Chickpea Spaghetti)


Postby lukie2007 » Tue Jun 15, 2010 3:41 pm

I made this the other night, and I was surprised at how much we liked it. It's from a Rachael Ray cookbook.

Spachetti alla Ceci
(Chickpea Spaghetti)

1 lb spaghetti
3 T. extra virgin olive oil
1/2 tsp. red pepper flakes
3-4 garlic cloves - finely chopped
1 14 oz. can chickpeas, drained (I rinsed them, too)
1/2 tsp. dried thyme
Salt and pepper, to taste
1/2 c. dry white wine or chicken stock
1 14 oz. can crushed tomatoes
chopped flat leaf parsley and parmesan cheese (for the top)

Boil water and and cook spaghetti until it's al dente.

While spaghetti is cooking, heat a large skillet over medium heat. Add the EVOO, red pepper flakes, and garlic. Place the chickpeas in a food processor and pulse to a fine chop. Add the chickpeas to the skillet with the garlic and season them with the thyme, salt, and pepper. Saute them 3-4 more minutes. Add the wine or stock and cook down for 30 more seconds. Stir in the tomatoes and adjust the seasoning. Drain the pasta and toss with the sauce. Top with the parsley and grated cheese