INGREDIENTS:
2 bags Pepperidge Farm Cinnamon Swirl Raisin bread
8 eggs
3 cups milk
2 Tbsp. sugar
1 tsp. vanilla
1/4 tsp. cinnamon
1/2 tsp. nutmeg
1 cup brown sugar
1 cup chopped pecans
1/2 cup softened butter
1/2 tsp. cinnamon
DIRECTIONS:
Lay 6 pieces of cinamon swirl raisin bread in bottom of 9x13 baking dish. Layer 12 more pieces on top to create 3 layers. Mix eggs, milk, sugar, vanilla, 1/4 tsp. cinnamon, and nutmeg. Pour mixture over bread; cover and sit overnight in refrigerator. In the morning mix brown sugar, softened butter, pecans, and 1/2 tsp. cinnamon into a paste; then spread over top of casserole. Bake at 350 degrees for 40 minutes.
Sunday, January 18, 2009
Any's Picadillo
1 lb. ground beef with no fat
6 Spanish olives
2 small potatoes, diced small
2 Tbsp. of olive oil
1 1/2 tsp. salt (add more to taste, if desired)
1/2 tsp oregano
1 bay leaf
1 small can of tomato sauce
1/2 cup water
1/2 cup cooking or regular wine, divided
1/2 cup frozen peas, optional
DIRECTIONS:
Peel potatoes and dice them. Brown meat. Add potatoes, peas, olives, bay leaf, 1/4 cup wine, and tomato sauce. Stir constantly for about 3 minutes adding olive oil. Add salt and oregano. Bring heat completely down, almost to low. Cover pot. Cook for about 25 minutes; add the other 1/4 cup wine, then simmer 5 more minutes. Let it cool for 5 minutes before serving.
Serve with white rice and black beans.
Strawberry Shortcakes
Serves: 6
INGREDIENTS:
4 cups sliced strawberries
1/2 cup sugar
2 1/3 cups Bisquick mix
1/2 cup milk
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
whipped cream or cool whip
DIRECTIONS:
Mix strawberries and 1/2 cup sugar, set aside. Heat oven to 425 degrees. Stir Bisquick, milk, 3 Tbsp. sugar, and butter until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Split warm shortcakes; fill and top with strawberries and whipped topping.
INGREDIENTS:
4 cups sliced strawberries
1/2 cup sugar
2 1/3 cups Bisquick mix
1/2 cup milk
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
whipped cream or cool whip
DIRECTIONS:
Mix strawberries and 1/2 cup sugar, set aside. Heat oven to 425 degrees. Stir Bisquick, milk, 3 Tbsp. sugar, and butter until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Split warm shortcakes; fill and top with strawberries and whipped topping.
Green Beans with Almonds
Serves: 7
INGREDIENTS:
2 lbs. fresh green beans, washed and trimmed
2 slices bacon
1/4 cup sliced almonds
DIRECTIONS:
Remove both ends of beans, break in half, and wash thoroughly. Place in a large pot and add water 3-4 inches from the top. Add bacon and cook unitl tender. Remove bacon from cooking water and discard. Remove beans and place in a large bowl, add almonds, and toss. Serve hot!
*From allrecipes.com.
INGREDIENTS:
2 lbs. fresh green beans, washed and trimmed
2 slices bacon
1/4 cup sliced almonds
DIRECTIONS:
Remove both ends of beans, break in half, and wash thoroughly. Place in a large pot and add water 3-4 inches from the top. Add bacon and cook unitl tender. Remove bacon from cooking water and discard. Remove beans and place in a large bowl, add almonds, and toss. Serve hot!
*From allrecipes.com.
Rebekah's Chocolate Chip Cookies
Yields: 3.5 dozen
INGREDIENTS:
2/3 cup shortening
2/3 cup butter
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 tsp. baking soda
1 tsp. salt
2 tsp. vanilla
3 cup flour
12 oz. pkg. chocolate chips
DIRECTIONS:
Heat oven to 350 degrees. Mix all ingredients thoroughly. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheet. (Use airbake cookie sheets for best results.) Bake 10-12 minutes or until light brown. Cool slightly before removing.
INGREDIENTS:
2/3 cup shortening
2/3 cup butter
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 tsp. baking soda
1 tsp. salt
2 tsp. vanilla
3 cup flour
12 oz. pkg. chocolate chips
DIRECTIONS:
Heat oven to 350 degrees. Mix all ingredients thoroughly. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheet. (Use airbake cookie sheets for best results.) Bake 10-12 minutes or until light brown. Cool slightly before removing.
Chocolate Caramel Dessert
INGREDIENTS:
1 box Devil's food cake
caramel topping
cool whip
toffee chips
DIRECTIONS:
Bake cake as directed on box. Once cooled, punch holes with a toothpick. Pour and smooth caramel topping on top. Once it soaks into the cake, top with cool whip and sprinkle with toffee chips.
1 box Devil's food cake
caramel topping
cool whip
toffee chips
DIRECTIONS:
Bake cake as directed on box. Once cooled, punch holes with a toothpick. Pour and smooth caramel topping on top. Once it soaks into the cake, top with cool whip and sprinkle with toffee chips.
Eryn's Ginger Molasses Cookies
Serves: 2 dozen cookies
INGREDIENTS:
1/2 cup butter
1/4 cup sour cream
1 cup brown sugar
1 egg
1/4 cup molasses
2 1/4 cups flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/4 tsp. salt
DIRECTIONS:
Cream butter, sour cream and sugar. Add eggs and molasses. Mix in remaining ingrediens. Wet hands and roll inot 1-inch balls. Roll each ball in granulated sugar (to coat) and place on greased cookie sheet. Bake at 375 degrees for 8-10 minutes, or until light brown. Don't overbake.
INGREDIENTS:
1/2 cup butter
1/4 cup sour cream
1 cup brown sugar
1 egg
1/4 cup molasses
2 1/4 cups flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/4 tsp. salt
DIRECTIONS:
Cream butter, sour cream and sugar. Add eggs and molasses. Mix in remaining ingrediens. Wet hands and roll inot 1-inch balls. Roll each ball in granulated sugar (to coat) and place on greased cookie sheet. Bake at 375 degrees for 8-10 minutes, or until light brown. Don't overbake.
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