Coffee Cake · Jan 6, 10:48 AM by Kim Skene
3 cup Flour
6 tsp Baking Powder
1/4 tsp Salt
1- 1/2 cup Sugar
1/2 cup Shortening
2 Eggs
1 tsp Vanilla
1 cup Milk (Batter will be slightly thick but add more milk if it is too thick to spread)
Cream the sugars, shortening, eggs and vanilla. Add flour, baking soda and salt. Mix well and add the milk.
TOPPING:
1 cup Brown Sugar
4 Tbsp Flour
4 tsp Cinnamon
4 Tbsp Melted Butter
Mix in seperate bowl.
Grease and flour 9×13 pan. Pour 1/2 of batter in, then with hands crumble and sprinkle 1/2 of the topping. Pour the rest of the batter on and crumble and sprinkle the rest of the topping.
Bake at 375 for 35 min.
Chocolate Peanut Butter Cup Cookies · Jan 6, 10:37 AM by Kim Skene
1 Cup Softened Butter
3/4 Cup Creamy Peanut Butter
3/4 Cup Sugar
3/4 Cup Brown Sugar
2 Eggs
2 1/3 Cup Flour
1/3 Cup Cocoa
1 tsp Baking Soda
1 Cup Chocolate Chips
1 Cup Peanut Butter Chips
10 Peanut Butter Cups, cut into eigths
1 tsp Vanilla
Cream butter, peanut butter and sugars til smooth. Beat in eggs 1 at a time, then vanilla. Combine flour, cocoa and soda; stir into butter mixture. Add choc. chips, p.b. chips and p.b. cups. Drop by tablespoon onto ungreased cookie sheet. Bake 8-10 min at 350. Cool 1-2 min before removing from sheet.
Michele's Spicy Pepper Beef · Oct 23, 08:58 PM by Kim Skene
Marinade:
2 tbsp soy sauce
1/8 tsp pepper
1/2 lb beef sirloin or flank steak, thinly sliced across the grain
3 tbsp vegetable oil
1/2 tsp minced fresh ginger
1 tsp crushed red pepper (less if you don’t like spicy hot)
1 green and 1 red pepper, seeded and cut into matchstick pieces
1/2 tsp sugar
1/4 tsp pepper
Hot cooked rice
Combine marinade ingredients in med bowl. Add beef and stir to coat. Set aside for 30 min. Place wok over high heat until hot. Add 2 tbsp of oil. Add ginger and crushed red pepper and cook stirring until fragrant, about 5 seconds. Add beef and stir-fry for 2 min. or until barely pink. Remove beef and set aside. Add remaining 1 tbsp oil to wok. Add peppers and stir-fry 1 minute or until crisp tender. Return beef to wok. Stir in sugar, salt and pepper. Serve over rice.
Asian Beef Noodles · Oct 23, 04:40 PM by Kim Skene
1 lb beef round tip steaks cut 1/8” – 1/4” thick
1-3 tsp canned jalapeno peppers
1 tbsp vegetable oil
2 pkg beef flavored ramen noodles
1/2 cup steak sauce
1 med. carrot, shredded
2 tbsp cilantro
1/4 cup chopped peanuts
In med. bowl, combine beef, jalapeno pepper and oil. Toss to coat. Break oodles into 4 pieces, reserve seasoning packet. Cook noodles as directed, drain. Heat large skillet or wok over med-high heat until hot; stir-fry beed (1/2 at a time) 1 minute or until no longer pink. Remove beef, keep warm. In same skillet, combine noodles, steak sauce, carrot, cilantro and reserved seasoning from noodles. Cook over medium heat until hot stirring occasionally. Return beef to skillet, mix lightly and spinkle with peanuts.
Add water if it looks too think.
4 servings
If more servings are needed, use more steak, 3 pkg noodles, 3/4 cup steak sauce. ect.
Candi Higbee's Peanut Butter Bars · Oct 23, 04:35 PM by Kim Skene
1 pkg graham cracker crumbs
1 cup peanut butter
1 cup butter-melted
1 lb powdered sugar (3 1/2 cups)
12 oz chocolate chips
Mix all together except chocolate chips. Spread in 9×13 pan. Melt chocolate chips and pour on top. Chill
Potato (Au Gratin) Casserole · Oct 23, 04:24 PM by Kim Skene
6 med. potatoes (Do Not peel)
1 can cream of chicken soup
1/2 cup margarine
2 cups grated cheese
1 pint sour cream
Cook potatoes 2/3 way done. Cool and peel. Grate and set aside. heat soup, 1 cup cheese, margarine. When heated through, add sour cream. Mix together with grated potatoes and pour into 9×13 pan. Sprinkle with rest of cheese. Bake at 350 degrees for 45 minutes.
Cheese Ball · Oct 23, 04:21 PM by Kim Skene
1 jar Old English cheese
Small pkg Blue chees (start with 1/2 package and add more depending on taste)
1 large pkg cream cheese, softened
Garlic to taste
Dash of worcestershire sauce
Blend all together. Harden in refrigerator 24 hours. Shape into ball. Roll in chopped nuts and serve with crackers.
Yogurt Pie · Oct 23, 04:12 PM by Kim Skene
2 cups graham cracker crumbs
1/3 cup sugar
melted butter
8 oz cool whip, thawed
4 yogurts with fruit
Mix crumbs, sugar and butter. Press into pie pans. Mix yogurts and cool whip in bowl. Pour into graham cracker crusts. Freeze. Makes 2 9-in pies.
Spicy Peanut Chicken · Oct 23, 04:10 PM by Kim Skene
1/4 cup chicken broth
1 tbsp cornstarch
1 tbsp sugar
2 tbsp soy sauce
1 tbsp white vinegar
1/4 tsp ground red pepper
1 tbsp vegetable oil
1 lb. boneless, skinless breat halves cut into 3.4 inch pieces
1 clove garlic, ginely chopped
1 tsp grated ginger root
1 medium red bell pepper, cut into 3/4 inch pieces
1/3 cup dry-coasted peanuts
Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper; set aside. Heat wok over high heat. Add oil, add chicken, garlic and ginger root. Stir-fry about 3 minutes. or until chicken is no longer pink. Add bell pepper, stir-fry 1 min. Add broth mixture to wok. Cook and stir about 1 min or until sauce is thickened. Stir in peanuts and serve with rice.
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Grandma Hardings Slush · Oct 23, 04:02 PM by Kim Skene
Peel of 1 orange and 1 lemon
juice of 4 oranges and 2 lemons
1 can crushed pinapple – undrained
1 can masharino cherries – cut in half
1 cup water
2 1/2 cups sugar
Mix in pan and boil 5 min. Pour into 9×13 pan and freeze. Spoon into glasses and add 7-up.
Lemon Crunch · Oct 23, 04:00 PM by Kim Skene
2 cups graham cracker crumbs
1/4 cup melted butter
2 tbsp sugar
mix together and press into 9×13 pan.
2 – 13oz cans evaporated milk. Pour into a bowl and partial freeze. Then beat until stiff. Stir in 12 oz frozen lemon aid (partially thawed). Beat. Add yellow food coloring for color. Taste and add lemon juice if needed for a more lemon taste. Pour into crust and freeze.
Artichoke Dip · Oct 23, 03:50 PM by Kim Skene
2 cans artichokes – drained
1 cup miracle whip
1 cup parmesan cheese
2 green onion/chives
mix together and microwave 5 minutes. Sprinkle with paparika. Serve with crackers.
Easy Chocolate Trifle · Oct 23, 03:39 PM by Kim Skene
2 1/2 cups milk
2 pkgs (4-serving size each) instant chocolate pudding
2 tubs cool whip, thawed
brownie cubes
raspberries or strawberries
Pour 2 1/2 cups milk into large bowl. Add 2 pkgs instant chocolate pudding. beat with wire whisk euntil well blended. Mix in 1 tub cool whip, thawed. Layer brownie cubes, pudding mixture, fruit and the other 1 tub cool whip in large glass bowl as desired. Refrigerate 1 hour or until ready to serve. Makes 16 servings.
The Original Chex Party Mix · Oct 23, 03:34 PM by Kim Skene
6 tbsp butter or margarine
2 tbsp worcestershire sauce
1 1/2 tsp seasoned salt
3/4 tsp garlic powder
1/2 tsp onion powder
3 cups corn chex cereal
3 cups rice chex cereal
3 cups wheat chex cereal
1 cup mixed nuts
1 cup pretzels
1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken
Heat oven to 250 degrees. Melt butter in large roasting pan in oven. Stir in seasoningss. Gradually stir in reamining ingredients until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool. Store in airtight container. 12 cups snack. Note: can sprinkle dry ranch dressing on during baking.
Pumpkin Bread · Oct 23, 01:20 PM by Kim Skene
1 Can (16 oz) pumpkin
1 2/3 cup Sugar
2/3 cup Vegetable Oil
2 tsp Vanilla
4 eggs
3 cups Flour
2 tsp Baking Soda
1 tsp Salt
1 tsp Ground Cinnamon
1/2 tsp Ground Cloves
1/2 tsp Baking Powder
1/2 tsp Pumpkin Spice (this is optional – I just like lots of spice)
Heat oven to 350 degrees. Mix pumpkin, sugar, oil, vanilla and eggs. Stir in remaining ingredients. Pour into pans. Bake 50-60 minutes. Cool for 10 minutes before removing from pan. Makes 2 loaves.
ORANGE JULIUS · Oct 14, 07:00 PM by Michele Roper
6 oz frozen orange juice
1 cup milk
1 cup water
1/4 cup sugar
1 tsp vanilla
10-12 ice cubes
Mix all ingredients in blender
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CAESAR SALAD · Oct 14, 06:16 PM by Michele Roper
Lion House Entertaining p.43
15 minutes
1 large bunch romaine lettuce
3/4 cup olive oil
3 tablespoon red wine vinegar
1 teaspoon Worchestershire sauce
1/2 teaspoon salt
1/4 teaspoon dry mustard
1 large clove garlic
juice of 1/2 fresh lemon
dash pepper
1/2 cup Parmesan cheese, shredded
seasoned croutons
Wash and dry lettuce; tear into bit-size pieces. Place lettuce in large salad bowl. Combine olive oil, vinegar, Worcestershire sauce, salt, mustard, and garlic in a blender and process until smooth. Pour over lettuce and toss. Squeeze lemon over salad and sprinkle with pepper, Parmesan cheese, and croutons. Serve immediately.
SOUTH OF THE BORDER SANDWICHES · Oct 14, 06:15 PM by Michele Roper
Lion House Entertaining p.42
40 minutes
6 sandwich rolls
1/2 cup olives, chopped
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/2 cup mayonnaise
1/2 cup sour cream
1/3 cup green onions, chopped
1 pound turkey chopped
2 medium tomatoes, thinkly sliced
2 ripe avodacos, sliced
1 cup cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
In a bowl, combine olives, chili powder, cumin, and salt. Add the mayonnaise, sour cream, and green onions to the remaining olive mixture.
Place bread on an ungreased baking sheet and spread 1 tablespoon of the mayonniase mixture on each roll. Top with liaces of turkey and tomatoes. Spread with another tablespoon of the mayonnaise mixture. Top with sliced avocados and cheeses.
Bake at 350 for 15 minutes or until heated through.
SERVE WITH:
Caesar Salad
watermelon
Penne Pasta with Spicy Tomato Cream Sauce · Oct 2, 07:08 PM by Michele Roper
Kim Skene
1/4 cup extra virgin olive oil
4 cloves garlic
1/2 tsp crushed red pepper flakes
1 can (28oz) crushed tomatoes
3/4 tsp salt
3/4 LB penne pasta
1 cup heavy cream
1 tsp rosemary
1/2 tbsp basil
In a large pot of boiling salted water cook pasta until done.
Meanwhile, in a large skillet heat oil and then add garlic and red pepper flakes stirring until garlic is golden. Add tomatoes and salt and bring to a boil. Reduce heat and simmer for 15 minutes.
Add heavy cream, rosemay and basil to sauce and bring to a boil.
Drain pasta and return to pot. Stir sauce into pasta and cook over low heat for 1 minute.
Sprinkle with parmesan cheese.
SERVE WITH:
salad
rolls