Sunday, August 12, 2007


Strawberry Smoothie

1/2 cup Country Time Lemonade mix
3/4 cup water
1 cup sliced strawberries
3 cups ice

Put all in blender and mix until nice and smooth. We use fresh strawberries, but you can use frozen strawberries. Decrease the amount of ice you use, unless you thaw the strawberries first. (We freeze strawberries now so we can enjoy these in the middle of winter. Always nice to have a taste of summer when it is below zero outside!!)

Originally posted on Willow Way Knitting here.

Sunday, August 5, 2007



2 lbs. skirt steak (or flank steak) tenderized
2-3 large sweet onions, cut in 1/2" slices

1 cup Worcestershire Sauce
1 cup lime juice
1 cup soy sauce

Mix the Worcestershire sauce, lime juice and soy sauce. Pour over steak and onions and marinade overnight. (or at least 8 hours). Place steak and onions on grill and cook until done. Slice thinly and serve with tortillas, cheese, sour cream, guacamole, salsa, etc..


Christmas Egg Dish

18 eggs
1 cup plus 2 Tbsp. Half and Half
3 Tbsp. butter
1 10 1/2- ounce can cream of mushroom soup
6 ounce can mushrooms, drained (optional - I don't use)
5 ounces (about 1 1/4 cups) shredded Cheddar cheese
3 to 4 slices bacon, crisply fried and crumbled (I cheat and used the pre-cooked bacon)

1. Combine eggs and Half and Half. Beat.
2. Scramble lightly in butter in large skillet.
3. Put eggs in large, shallow casserole or pan.
4. Mix soup, mushrooms* and cheese. Pour over eggs.
5. Top with bacon.
6. Bake at 250 degrees for 45 to 60 minutes.
(This can be refrigerated before baking. If so, bake 1 1/2 hours.)

Original Post on Willow Way Knitting Here


Kristi’s Sugar Cookies

1. Beat together:

1 cup powdered sugar
1 cup sugar
1 cup soft butter
3/4 plus 1/8 cup salad oil
2 eggs
1 Tbsp. vanilla

2. Then add:

4 1/2 cups flour
3/4 tsp. salt
1 tsp. baking soda
1 tsp. cream of tartar

3. Roll into balls
4. Press with glass dipped in sugar.
5. Bake at 350 degrees for 12 minutes.
6. Frost with butter cream frosting.

Buttercream Frosting

Using shortening in this recipe instead of real butter makes the frosting much more stable and long-lasting for cookies that are going to sit out a while before consumption.

1 cup Butter-Flavored or Golden Crisco
4 cups powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
3 fluid ounces heavy cream
gel or paste food coloring (optional)

Cream shortening until fluffy. Add powdered sugar and continue creaming until well blended. Add salt, vanilla, and cream. Blend on low speed until moistened. Add additional cream a teaspoon at a time if necessary to achieve the right consistency. Beat at high speed until frosting is fluffy. If desired, divide frosting into several small bowls and stir in food coloring to create various colors of buttercream frosting.

Original Post on Willow Way Knitting Here


Frozen Punch

1 - 48oz can pineapple juice
2 quarts water
2 pkgs lemonaid Kool-aid
2 cups sugar

Mix all together in an empty ice cream bucket. Freeze for 5 hours. Stir. Put back in freezer and freeze completely.

To serve: Take out 4-5 hours ahead. To each batch, add 1 liter of Sprite.

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White Bread Maker Rolls

1 cup scalded milk
4 Tbsp. butter or margarine
l egg
3 1/2 cups flour
4 Tbsp. sugar
1 tsp. salt
2 1/4 tsp. yeast (1 package)

1. Add ingredients in order given into your bread maker.
2. Use your dough and first rise cycles.
3. Remove, shape into rolls.
4. Let rise 30 minutes.
5. Bake at 375 degrees for 10 - 12 minutes or until golden brown.

Original Post on Willow Way Knitting Here



Dissolve 2 pkgs. yeast in 1/2 cup warm water (add 1 Tbsp. sugar to feed the yeast)
Let sit 5-10 minutes.

In the meantime:

Put in Cusinart/Kitchen Aid bowl: (referred to as mixer in recipe)
4 1/2 cups flour
2 Tbsp. sugar
1 1/2 tsp. salt

Mix in another bowl:
1 cup milk
1/4 cup melted shortening (not oil)
1 egg

1. Add yeast mixture to milk mixture and stir.
2. With mixer on, slowly pour the liquid into the flour mixture.
3. Let the mixer knead the dough for 5 minutes or so. (Check the dough periodically and if too sticky add a Tbsp of flour at a time until you have a nice dough.)
4. Knead on counter a few minutes.
5. Place in a lightly greased bowl and let rise until double.
6. Roll dough out into a rectangle.
7. Spread with 1/4 cup melted butter and sprinkle generously
with a cinnamon sugar mixture. (A little over 1/2 cup)
8. Roll up. Form a horseshoe and cut the dough every inch or so, but not quite all the way through. (I first cut off the ends and put in a separate pan for rolls)
9. Bring the dough together in a circle (on greased cookie sheet, or pie dripping pan) flipping each section on its side until it comes together.
10. Let rise again
11. Bake at 350 degrees for 25-30 minutes, until golden brown. (time varies a bit by don't want it doughy)
12. Frost with powder sugar frosting.


1 1/2 cups powder sugar
6 tsp. milk
1/4 tsp vanilla

Mix all together. Add additional milk tsp. at a time.

*For more detailed instructions see THIS POST of my knitting blog.


Prepare same as for Tea Ring to step 7.

8. Mix 1/3 cup butter; 1/2 cup brown sugar and 3 TBSP Karo syrup together and heat in the microwave until blended well and creamy. Pour into the bottom of 9 X 13 glass pan.

9. Roll up. Cut into approximately 1" sections and place in the pan.

10. Cover with light cloth and let rise again

11. Bake at 350 degrees for 25-30 minutes, until golden brown. (time varies a bit by don't want it doughy)

12. Flip out onto large cutting board or tray.


Yummy Strawberry Jello

1 pkg (3 oz) strawberry jello
3/4 cup boiling water
1 cup ice cubes
1 cup sliced fresh strawberries (or 5 oz. frozen)

1 pkg (3 oz) strawberry jello
3/4 cup boiling water
1 cup ice cubes
1 cup sliced fresh strawberries (or 5 oz. frozen)
2 cups cool whip (whipped cream)

1. Dissolve 1st pkg. of jello in 3/4 cup water
2. Add ice cubes
3. Stir 3 minutes, until gelatin is slightly thick, remove ice.
4. Stir in fruit. Pour in mold or 8X8 glass dish
5. Place in refrigerator
6. Repeat steps 1-3 with 2nd pkg of jello
7. Stir in fruit and whipped cream.
8. Pour in mold on top of other jello
9. Refrigerate at least one hour.

(A double recipe fits a 9X13 glass pan)

Original Post on Willow Way Knitting Here


Spicy Chicken Salad

1 1/2 pounds chicken breasts
1 whole green onion, cut in half
1 Tbsp dry sherry
1/2 tsp salt
1/2 tsp sugar
2 cups water

1. Place in saucepan.
2. Simmer 20 minutes.
3. Cool. Shred Chicken.


Stir together until blended:
1 1/2 Tbsp creamy peanut butter
2 1/2 Tbsp salad oil

Stir in:
2 Tbsp soy sauce
2 Tbsp sugar
2 tsp white vinegar
1/2 tsp sesame oil
1/4 to 1/2 tsp ground red (cayenne) pepper
1 Tbsp minced green onion
1 Tbsp minced fresh cilantro.

Blend well.

To assemble salad, place shredded lettuce on plate, top with chicken and then add dressing.
(I usually triple the dressing... mixes great in the Pampered Chef Salad dressing mixer)

Original Post on Willow Way Knitting Here


Rhubarb Cake

1 1/2 cups brown sugar
1/2 cup shortening
1 egg
2 cups flour
1/2 tsp salt
1 tsp vanilla
1 cup milk mixed with 1 tsp soda
2 cups chopped rhubarb
1/2 cup sugar mixed with 1 tsp cinnamon

1. Mix sugar, shortening and egg
2. Add flour, salt, vanilla and milk mixture. Mix well.
3. Stir in Rhubarb.
4. Pour into 9 X 13 pan. Top with sugar mixture.
5. Bake at 375 degrees for 30 minutes.

Original Post on Willow Way Knitting Here



1 bag of Holiday Ring Pretzels (I use Old Dutch)
1 bag of Hershey Kisses
1 bag of M&M's

Preheat oven to 250 degrees. Place pretzels on parchment paper on cookie sheet. Place Hershey kiss inside each pretzel. Place in oven for 3-4 minutes... until chocolate is soft. Remove and press one M&M into chocolate. Place in fridge until hardened. You can vary this with all the fun Kisses and Hugs that are available now!!

Can also use ROLO's in place of Hershey kisses

Original Post on Willow Way Knitting Here


Pizza Bread

1 cup scalded milk
4 Tbsp. butter or margarine
l egg
3 1/2 cups flour
4 Tbsp. sugar
1 tsp. salt
2 tsp. Italian seasoning
1 1/2 cloves garlic
1 pkg. yeast

1. Add ingredients in order given into your bread maker.
2. Use your dough and first rise cycles.
3. Remove dough. Cut in half.
4. Roll each half into a rectangle
approximately 8 inches wide by 16 inches long.
5. Sprinkle shredded mozzarella/pizza cheese on top of dough.
6. Layer pepperoni over cheese.
7. Sprinkle another layer of cheese over pepperoni.
8. Roll the dough up and pinch well at seam and both ends.
9. Let rise 1 hour.
10. Bake at 375 for 20 - 25 minutes.
11. Dip in marinara sauce.

Original Post on Willow Way Knitting Here


Penne with Tomatoes and 2 Cheeses

6 Tbsp Olive oil
1 1/2 cups chopped onion
1 tsp minced garlic
3 28 oz cans Italian Plum Tomatoes, drained*
(*I use regular Italian style tomatoes with basil. I chop them in a food processor first.)
2 tsp. dried basil
1 -1 1/2 tsp. dried crushed red pepper
2 cans low-salt chicken broth
1 lb. penne or rigatoni
2 1/2 cups packed grated Havarti Cheese
1/3 cup grated Parmesan Cheese
1/4 cup finely chopped fresh basil

1. Heat 3 tbsp oil in heavy large Dutch oven over medium high heat. Add onion and garlic. Saute until onion is translucent, about 5 minutes.
2. Mix in tomatoes, dried basil and red pepper. Bring to a boil.
3. Add broth. Bring to boil. Reduce heat to medium. Simmer until mixture thickens to chunky sauce and is reduced to 6 cups - stirring occasionally. (@ 1 hour 10 minutes). Season with salt and pepper to taste.
4. Cook pasta. Return to pot and toss with 3 tbsp oil.
5. Pour sauce over and toss. Mix in Havarti. Transfer to 13 X 9 dish. Sprinkle with Parmesan.
6. Bake for 30 minutes at 375 degrees. Sprinkle with fresh basil, if desired.

Original Post on Willow Way Knitting Here


Pasta Salad with Orange Peppers

16 oz spiral noodles
2 orange peppers
1 cucumber, peeled, sliced and seeds removed
A bunch of fresh spinach, well washed
1 tomato, ( or 10 cherry/grape tomatoes)
8 oz. Feta cheese
8 oz. Italian dressing (I like Wishbone Zesty Fat Free)

1. Boil noodles according to package directions.
2. Add cut up pepper and cucumber.
3. Tear spinach and add to noodles.
4. Crumble feta cheese into noodles.
5. Mix refrigerated dressing into noodles shortly before serving.
6. Top with tomatoes.

Original Post on Willow Way Knitting Here



1 1/4 cup Water
3 Cups Bread Flour
1 TBSP Orange Peel
2 TBSP Dry Milk
3 TBSP Sugar
1 tsp Salt
3 TBSP Softened Butter
3 tsp active dry Yeast

Put ingredients in order given into bread machine. Remove dough after the dough and first rise cycles are complete and place onto lightly floured surface. Divide into 12 portions and form into balls.

For coating:
1/2 cup softened butter
3 TBSP Orange Rind
1 Cup Sugar

Coat each dough ball with softened butter. Mix sugar and orange rind and roll the buttered rolls in the mixture. Place in greased 9x13 pan and let rise until dough doubles...about one hour. Bake at 350 degrees for 25-30 minutes; until just golden brown. Yum Yum!!

Original Post on Willow Way Knitting Here


Monster Cookies

2 cups sugar
1 cup butter, softened
1 pound (2 1/4 cups) brown sugar
1 1/2 pounds Skippy* creamy peanut butter
6 eggs
1/2 tablespoon vanilla
4 teaspoons baking soda
10 cups regular oatmeal
1 pound M&M’s candies
12 ounces chocolate chips

1. Combine first 7 ingredients.
2. Mix very well.
3. Add M&M’s and chocolate chips.
4. Add oatmeal 1 cup at a time.
5. Store in refrigerator for several hours.
6. Bake at 350 degrees for 10-15 minutes, depending on size of the cookie.
7. Dough freezes well and keeps well in refrigerator.

Note: I found Skippy to be the peanut butter of choice. Others seem to have too much oil.

Original Post on Willow Way Knitting Here


Mexican Lasagna

1 1/2 pounds ground beef
1 tsp. Lawry’s salt
1 1.25 oz pkg. Taco seasoning mix (we like hot & spicey)
1 cup diced tomatoes (Or 1 can petite diced tomatoes)
2 8oz. cans tomato sauce
1 4oz. can diced green chilies
8 oz. Ricotta cheese
2 eggs
9 corn tortillas
10 oz. Monterey Jack cheese, shredded.

1. Brown ground beef. Drain fat.
2. Add Lawry’s, taco mix, tomatoes, tomato sauce and green chilies. Blend well and bring to a boil.
3. Reduce heat and simmer uncovered for 10 minutes.
4. In bowl, combine Ricotta and eggs.
5. In bottom of 9 X 13 pan, spread half of the meat mixture, top with half of the tortillas. Spread with half of the Ricotta/egg mixture and sprinkle with half of the shredded Monterey Jack.
6. Repeat layers, ending with cheese.
7. Bake uncovered at 350 degrees for 20-30 minutes.
8. Let stand 10 minutes before cutting.
9. (Can be made early & refrigerated or frozen)

We top ours with shredded lettuce, salsa, sour cream and crunchy tortilla strips

Dinner: Serve with pineapple,rice and cornbread rolls.

Original Post on Willow Way Knitting Here



7 Avocados
2 10 oz cans Rotel Mexican Festival Diced tomatoes (with Lime juice and Cilantro)
1/4 cup jalapenos, finely chopped
1 tsp salt
1 tsp granulated garlic
1 tsp chili powder
5 TBSP lime juice
1/2 onion, finely chopped

Mix all together. Scoop up a large portion with a tostito chip and share it with a friend!

*To keep guacamole from turning a dark color, keep 1 or 2 of the avocado pits in the guacamole.

Original Post on Willow Way Knitting Here


Easy Potato Lefse

3 cups instant Hungry Jack potatoes (dry)
3 cups water
1 Tbsp sugar
1/2 cup butter
1 cup powdered milk
1 1/2 cup flour
1 2/3 tsp. salt

1. Mix instant potatoes, sugar, powdered milk and salt in large bowl.
2. Bring water and butter to a boil and add to
the dry mixture.
3. Mix well.
4. Cover with a damp cloth and refrigerate overnight.
5. The next day, add the flour and mix well. (I do this in my Kitchen Aid mixer)
6. Cut into 16 even pieces.
7. Roll the lefse dough, using lots of flour and a grooved rolling pin, on a pastry cloth into a 12 to 14 inch diameter circle.
8. Pick up the lefse, using your lefse handling stick (or yardstick) and gently put onto a
preheated (HOT) lefse frying pan.
9. Fry for about 1 minute and turn the lefse.
10. Fry for 1 more minute (give or should have some small brown patches on it and should bubble up when turned. )
11. Put cooked Lefse into a Lefse Cozy.

*For step by step pictorial instructions on how to make lefse, see THIS POST on my knitting blog.

**To see how we eat our Lefse, see THIS POST


Cream Wafers

1 cup butter
1/3 cup whipping cream (35% butterfat)
2 cups flour
granulated sugar

1. Mix butter, cream and flour. Chill one hour.
2. Heat oven to 375 degrees.
3. Roll dough 1/8 inch thick on lightly floured board.
4. Cut into 1 1/2 inch rounds. (I use a tupperware 'midgit' container)
5. Coat sides with granulated sugar.
6. Place on ungreased cookie sheet.
7. Prick each cookie with fork in 4 places
8. Bake 7-9 minutes or until slightly puffy
9. Put two cooled cookies together with creamy filling.

Creamy Filling
1/4 cup soft butter
3/4 cup powdered sugar
1 egg yoke (Optional)
1 tsp. vanilla

1. Mix all ingredients together until smooth.
2. Tint red or green (or any color!) if desired.

Original Post on Willow Way Knitting Here


Caramel Rice Krispie Treats

WARNING: Highly Addictive

8-9 Cups Rice Krispies
6 Tbsp butter
16 oz. Marshmallows

50 Caramels
1/2 can Sweetened Condensed Milk
1/2 cup butter

Melt 6 TBSP butter and marshmallows together. Stir in Rice Krispies. Divide mixture evenly between two buttered pans. Melt caramels, sweetened condensed milk and 1/2 cup butter together and spread over one pan of Rice Krispies. Refridgerate for 30 minutes. Remove second pan of rice krispie treats and place on top of the caramel layer.

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1 pound ground beef
1 onion, chopped
4 cups tomato juice
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans
1 (8 ounce) can tomato sauce
1/2 (1.25 ounce) package taco seasoning mix*

1. In a large pot combine ground beef and onions.
2. Cook over medium heat high until onions are tender (about 5 minutes.)
3. Add the tomato juice, corn, beans, tomato sauce and taco seasoning.
4. Stir well, and heat throughout, but do not boil
*We like to use 'Hot and Spicy' taco mix

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1 6-ounce can frozen orange juice
1 6-ounce can frozen lemonade
1 10-oz pack frozen strawberries
1 20-oz can crushed pineapple
small jar maraschino cherries & juice (diced if desired)
2 1/2 cups water
3-4 bananas, sliced or cubed

1. Mix all ingredients.
2. Freeze in small cups, or in a 9 X 13 pan.
3. Remove from freezer 45 minutes before serving.
4. Cover with club soda or ginger ale when you take it out of freezer.
5. (Small cups can also be microwaved for 20-30 seconds)

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1 beaten egg and water = 1 cup
1/3 cup honey
3 cups flour
1/2 cup corn meal
2 Tbsp dry milk
1 tsp. salt
3 Tbsp butter
1 pkg. yeast (2 1/4 tsp)

1. Put into bread maker in the order given.
2. Complete the dough and first rise cycles.
3. Remove the dough and form into rolls (approx. 16)
4. Place on greased cookie sheet.
5. Let rise for 1 1/2 hours
6. Bake at 375 degrees for 10 - 12 minutes.
7. Can also be made as bread in bread maker

Original Post on Willow Way Knitting Here


Chicken and Gravy

1/ 3 cup margarine or butter
1/ 3 cup flour
1/ 3 cup chopped onion
1/ 2 teaspoon salt
1/ 4 teaspoon pepper
1 & 3/ 4 cup chicken broth (1 - 14 ounce can)
2/ 3 cup milk
2 1/ 2 - 3 cups cup-up cooked chicken

1. Heat butter in 2-quart saucepan over medium heat until melted.
2. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat.
3. Stir in broth and milk. (I also add several drops of Kitchen bouquet gravy browning sauce)
4. Heat to boiling, stirring constantly. Boil and stir 1 minute.
5. Stir in chicken (and frozen vegetables, if desired).
6. We also often serve over rice; mashed potatoes or puff pastries (found in frozen section of grocery store.)

Original Post on Willow Way Knitting Here



1 box brownie mix
1 large box instant chocolate pudding
1 large container cool whip
chocolate (heath bars; snickers; hershey bars etc..

Bake brownies. Cool and cut in cubes. Prepare pudding. Layer 1/2 brownies; half the pudding; half the whipped cream; chopped chocolate 2 times in a glass bowl. Wa La!! So easy and everyone is always so impressed!!

Variations: Use chocolate cake instead of brownies. White chocolate pudding is very nice in it! Fresh or frozen raspberries or strawberries also work well.

Original Post on Willow Way Knitting Here


Calico Bean Dip

1 can Black Beans
1 can Blackeye Peas
1 can whole kernel White corn
2 cans petite diced tomatoes

1. Drain and rinse all. Mix together.
2. Cut up 1-2 bunches of green onions. Add to bean mixture.
3. Chop up about 1/2 bunch of cilantro. Add to bean mixture.
4. Pour in about 8 oz. of fat free Italian dressing. (I like Wishbone Fat Free Italian)
5. Mix all together and marinate overnight (or at least 4 hours.)
7. Serve with Tostito Scoop chips.


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2 large eggs
2 large egg whites
1 tsp. vanilla
1 cup granulated sugar
2 cups unbleached flour
1 tsp. baking soda
1/4 tsp. salt
3/4 cup almonds

1. Preheat oven to 325 degrees.
2. Lightly grease cookie sheet with vegetable oil.
3. In a large bowl combine eggs, egg whites, vanilla. Mix well.
4. Add sugar, flour, soda and salt. Beat until dough forms. Stir in nuts.
5. Put dough on lightly floured board. The dough will be very sticky.
6. With clean floured hands and with the aid of a scraper, knead dough several times. Divide dough in half.
7. Be sure to keep hands well floured and form dough in to 2 flatish logs, 15 inches long, 2 inches wide.
8. Place logs on a baking sheet 3 inches apart. Bake for 40 minutes.
9. Remove from oven and cool 10 minutes.
10. AFTER the 10 minutes reduce heat to 275 degrees.
11. On cutting board, diagonally cut 3/4 inch slices. Arrange slices on baking sheet and bake 10 - 12 minutes. Flip cookies and bake another 10 - 12 minutes.
12. Turn off oven and let crisp for 15 minutes.
13. Remove and cool completely.

*For more detailed instructi0ns on making Biscotti, see this post on my knitting blog.