Saturday, December 13, 2008

Almond Frosties

2 1/4 cups all-purpose flour
1/2 tsp. salt
1 cup butter, softened
3 Tbsp. sugar
1 tsp. almond extract

1 1/2 cups powdered sugar
2 Tbsp. unsweetened cocoa
1/2 tsp. vanilla
2 to 3 Tbsp. HOT water
1/2 cup slivered almonds, toasted (or sprinkles)

1. Preheat oven to 350 degrees.
2. Combine flour, and salt in medium bowl.
3. Beat butter, sugar and almond extract in separate bowl with mixer until light and fluffy.
4. At low speed, beat in dry ingredients until blended.
5. Shape dough into 1-inch balls. Place on ungreased cookie sheet.
6. Flatten slightly to 3/4 inch thick.
7. Bake 15 to 17 minutes, until golden. Cool on wire racks.
8. Frosting: Combine powdered sugar, cocoa and vanilla in bowl.
9. Stir in water until spreadable. Frost cookies. Top each with 2-3 almonds (or sprinkles)

Makes 3 dozen.

Friday, September 26, 2008

Caramel Crispix Mix

1 12oz box Crispix
16oz nuts (I like almonds and cashews - can used mixed nuts)
1 cup pretzels

2 cups brown sugar
2 sticks butter
1/2 cup white corn syrup
1 tsp vanilla
1 tsp baking soda

1. Put cereal; nuts and pretzels into large bowl
2. Melt butter in saucepan. Add brown sugar and corn syrup.
3. Bring to a boil and let boil one minute.
4. Remove from heat and stir in vanilla and baking soda. Stir well.
5. Pour over cereal mixture and stir until well coated.
6. Put on baking pan sprayed with Pam.
7. Bake at 350 degrees for 15 minutes.
8. Cool on waxed paper, stirring frequently as it cools to break it apart.
9. Enjoy!!

Friday, September 19, 2008

Texas Caviar

One 16 oz. can each

Black beans
pinto beans (or black eye peas)
garbanzo beans (chick peas)
fiesta corn
petite diced tomatoes (I like 2 cans)
chopped green chiles (5 oz can)

One cup each (chopped):
Onion, green pepper, celery, cucumber, cilantro

1 c cider vinegar
1/3 c oil
2/3 c sugar
1 TBSP fresh garlic
2 tsp Tabasco
¼ C Worcestershire sauce

1. Bring dressing to a boil.
2. Pour over canned/chopped ingredients.
3. Refrigerate overnight, stirring occasionally.

*Note: This will seem very soupy! You may choose to drain it before serving or dish out what you need with a slotted spoon. I like to keep it marinading until the very end!


Wednesday, July 9, 2008

Koinonia Granola

1/ 4 cup oil
1 stick butter
1 TBSP molasses
1 TBSP vanilla
1/ 2 cup brown sugar
1/ 2 cup honey
1/ 4 tsp salt

8 cups rolled oats (not instant)
1/2 cup sesame seeds
1 cup chopped nuts (I add toasted sliced almonds)
1 cup wheat germ
4 cups coconut (I buy the unsweetened at a health food market)
1 cup sunflower seeds

1. Melt first 7 ingredients in pan.
2. Cool slightly, then pour over remaining ingredients. Stir thoroughly.
3. Bake in an even layer on cookie sheets for 35 minutes at 350 degrees.
4. Stir every 5 minutes to prevent over-browning. Stir a few times as granola cools.
5. When cooled, you may add 1 cup raisins or other dried fruits if desired.

Makes about 5 quarts granola.

Friday, May 9, 2008


4 eggs
3/4 cup milk
3/4 cup water
1/4 tsp. salt
3 Tbsp oil
1 cup plus 2 Tbsp flour

3 Tbsp butter or oil (for baking)

1. Mix first six ingredients together and beat until smooth
2. Refrigerate for 2 hours (or overnight)
3. Heat crepe pan over medium heat. Butter or oil bottom.
4. Put @ 1/4 cup mixture on pan and turn pan to coat evenly.
5. Cook until edges start to curl, turn over and cook until done.
6. Stack cooked crepes until you need to use them.

Fillings: Fill crepes with tuna or chicken mixture for dinner entree; or with fruit/ pudding and whipped cream mixture for dessert.

Here is one example. I put a small amount of ice cream and some fresh strawberries in the crepe and roll up. Then I put a layer of whip cream and fresh strawberries on top and drizzle with Ghirardelli chocolate. Yum.

Friday, April 18, 2008

Mango Salsa

3 mangos
3 red, yellow or orange peppers
1 small red onion
Juice from 2 limes

1. Chop up the mangos, peppers and onions. Tear apart the cilantro leaves.

2. Throw the mangos, peppers and 1/2 of the chopped onion together and five or six leaves of cilantro.

3. Add a couple tablespoons of lime juice. I usually
taste at this point to make sure one ingredient isn't too strong.

4. Add in more onion, lime juice and/or cilantro to taste.

Wednesday, April 16, 2008

Multi Grain Bread

  • 3/4 cup water
  • 1 tablespoon butter, softened
  • 1 teaspoon salt
  • 2 tablespoons sunflower seeds
  • 1 tablespoon sesame seeds
  • 1 tablespoon flax seeds
  • 1 tablespoon millet
  • 1 tablespoon quinoa
  • 1 cup bread flour
  • 1 cup whole wheat flour
  • 1 tablespoon dry milk powder
  • 1/4 cup packed brown sugar
  • 1 1/2 tablespoons bread machine yeast

1. Put all ingredients into a bread machine and run the dough and first rise cycle.

2. Form dough into two long loaves.

3. Let rise 45 minutes to 1 hour.

4. Bake at 350 degrees for 20 minutes or until nicely browned. Enjoy!

My mom's tip: Make up several packets of dry ingredients (except yeast). When you are ready, just add water; butter and yeast. Works great. In fact, the loaves I made today were from a ziplock of ingredients ready to go that she left behind when they were down for Easter!

Beer Bread

3 cups flour
3 tsps baking powder
1 tsp salt
1/4 cup sugar
1 (12 ounce) beer
1/4 cup melted butter

1. Preheat oven to 375 degrees
2. Mix dry ingredients and then add beer
3. Pour into a greased loaf pan
4. Pour melted butter over the dough
5. Bake 1 hour. Remove from pan and let cool at least 15 minutes.

*If using self rising flour; omit baking power and salt

Wednesday, January 30, 2008

Grilled Veggie Brushetta on Ciabatta

1/4 cup olive oil
1 sweet onion, sliced thin
1 red pepper, sliced thin
1 orange pepper, sliced thin
1 yellow pepper, sliced thin
1 yellow squash, sliced thin
2 cloves garlic, minced
salt and pepper to taste
1/4 bunch basil, chopped*
1/4 bunch oregano chopped*
1/4 bunch thyme, chopped*
1/4 bunch parsley, chopped*
1/4 cup each of 2 kinds of shredded cheese that melts well
(mozzarella; provolone; Montery Jack; manchego; etc..)
Package of Take and Bake Ciabatta rolls
fresh salsa

1. Place oil in saute pan and heat to medium high. Add onion, peppers, squash and garlic and cook for 10 minutes or until vegetables are soft.
2. Season with salt and pepper to taste.
3. Remove from heat and set aside to cool.
4. When cool, add chopped herbs and blend well.

(At this point the vegetables can be refrigerated until you're ready to assemble the sandwiches.)

5. Preheat oven to 375 degrees
6. Cut ciabatta rolls in half and lightly toast.
7. Place rolls cut side up on a baking sheet or stone.
8. Sprinkle rolls with one of your shredded cheeses. (i.e. mozzarella)
9. Spread cooked vegetables on top of the cheese.
10. Sprinkle with second type of shredded cheese. (i.e. monchego)
11. Heat in oven for 8-10 minutes, until warm.
12. Top with fresh salsa and enjoy!!

* You can substitute 1 tsp dried herbs for the fresh ones.
* If you have access to a Sam's club, they sell bags of peppers (2 each of red, yellow and orange) which are perfect for this recipe. They also sell great vidalia onions.
* Carlos O Kelley's restaurant has the BEST fresh salsa in our opinion. And did you know you can buy two pints of it for $5.35? It's a great deal for fresh salsa!!
* I make up a double batch of the veggies to keep in the fridge. The sandwhichs can then be thrown together in just a few minutes.
* You can also put the vegies and cheeses into a tortilla wrap and make quesadillas with it. Also very good!

Friday, January 25, 2008

Garlic Chicken Pizza

4 chicken breasts (boneless, skinless)
1 cup sliced green onion
4 cloves minced garlic
4 Tbsp. rice or white vinegar
4 Tbsp. soy sauce
2 Tbsp. olive or cooking oil
1/4 tsp. ground red pepper (or less)
1/2 tsp black pepper
2 Tbsp cornstarch
2 - 15 oz. (12”) Boboli breads
2 Tbsp. oil
1 cup shredded mozzarella and/or Monterey Jack
4 Tbsp. sliced almonds

1. Cut chicken into 1/2 inch pieces. In large bowl combine 1/2 of onion, garlic, vinegar, soy sauce, 1 Tbsp oil, red and black peppers. Add chicken. Stir to coat. Let stand 30 minutes at room temperature.

2. Drain and reserve marinade. Heat oil in pan, add chicken and stir about 3 minutes.

3. Heat marinade in separate pan. Add cornstarch. Stir until heated through. Add to chicken and stir until thick and bubbly.

4. Spoon onto bread shell, top with cheese. Bake at 400 degree for 12 minutes. Add remaining onion and nuts on top and bake additional 2 minutes.


Originally posted on my knitting blog here.