From Dutch Oven Dude:
4 Tbsp butter or margarine
1 onion
3 Tbsp flour
2 cups milk
Seasoned salt and pepper
1-1/2 cups cooked ham
3 cups potatoes
1/2 cup cheese
2 Tbsp fine bread crumbs
(If using an oven, preheat the oven to 400 degrees)
First, mince the onion and dice the ham. You can either dice the potatoes, or slice them thinly.
In a heated dutch oven, make a roux by sauteing the onions until they are translucent, and then blend in the flour. Once the flour is blended in, gradually add the milk, stirring constantly until thickened. Then add the pepper and season salt.
Then mix in the ham and potatoes, tossing them to coat them well. Sprinkle the cheese and then bread crumbs on top and then cover and bake the potatoes at 400 degrees for 20 minutes.
Sunday, January 2, 2011
Au Gratin Ham and Potatoes (Dutch Oven Recipe)
Monday, November 22, 2010
Catherine's Jello Ribbon Salad
2 (3 oz.) pkgs. strawberry jello
1 (3 oz.) pkg. lime jello
1 (3 oz.) pkg. orange jello
1 (3 oz.) pkg. lemon jello
2 cups milk
1 cup sugar
2 envelopes plain gelatin
1 pint sour cream
2 tsp. vanilla extract
In separate bowls, dissolve packages of jello in 1 cup boiling water each. Add 1/2 cup cold water to each. In saucepan bring to boil 2 cups milk and 1 cup sugar. Soften plain gelatin in 1/2 cup cold water; add to milk mixture. COOL TO LUKEWARM, then add sour cream and vanilla. Set aside. Pour prepared mixture of one package of strawberry jello into a lightly oiled 9 x 13-inch clear glass pan. Refrigerate until set (about 20-30 minutes). Put layer of milk mixture (about 1 cup) on top of red jello - pour some on top and tip dish to spread. Should be a thin layer. Refrigerate another 20-30 minutes. Continue with other colors as layers set, using milk mixture between each, and ending with the second red layer. Cut in squares to serve.
Notes: Flavors and colors can be mixed as desired, as long as you have 5 total jello packages being used. Examples: red, white, and blue for 4th of July; red, white, and green for Christmas; or red, orange, yellow, and white for Thanksgiving.
Also, I seem to remember that sometimes, towards the final layers, the (unused) milk mixture starts to thicken and set. If this happens, you can microwave it for a few seconds and stir until smooth again.
Tuesday, November 16, 2010
Pumpkin Chocolate Chip Cookies
based on a recipe at allrecipes.com
1 cup shortening
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 (15 ounce) cans pumpkin puree
4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoon ground cinnamon
1/4 tsp ground nutmeg
1 cup semisweet chocolate chips
1 cup chopped walnuts (optional)
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time. Stir in the vanilla and pumpkin until well blended. Combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg; stir into the pumpkin mixture. Mix in the chocolate chips. Stir in the walnuts if desired. Drop by teaspoonfuls onto the prepared cookie sheets.
- Bake for 12 to 15 minutes in the preheated oven, until edges begin to brown. Allow to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.
Thursday, July 15, 2010
Almost No Fat Banana Bread
Original Source
Ingredients
1 1/2 cups all-purpose flour
3/4 cup white sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 egg whites
1 cup banana, mashed
1/4 cup applesauce
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
2. In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. Add egg whites, bananas and applesauce; stir just until combined. Pour batter into prepared pan.
3. Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.
Nutritional Information open nutritional information
Amount Per Serving Calories: 127 | Total Fat: 0.2g | Carbs 29.5
We like to quadruple the recipe so here is what we usually make:
Ingredients
6 cups all-purpose flour
3 cups white sugar
1 tablespoon and 2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
8 egg whites
4 cups banana, mashed
1 cup applesauce
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin tins
2. In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. Add egg whites, bananas and applesauce; stir just until combined. Pour batter into muffin tins.
3. Bake in preheated oven for 25-28 minutes, until a toothpick inserted into center of muffin comes out clean. Turn out onto wire rack and allow to cool.
Nutritional Information open nutritional information
Amount Per Serving Calories: 127 | Total Fat: 0.2g | Carbs 29.5
Monday, May 10, 2010
Chocolate Chip Cookies III
This is my favorite chocolate chip cookie recipe. It is a recipe submitted by Colleen Iermini to the book "The Search for the Perfect Chocolate Chip Cookie" by Gwen Steege.
I usually do half chocolate chips and half butterscotch chips.
3 cups flour
1 tsp baking soda
1 tsp salt
1 cup margarine
1 1/3 cups granulated sugar'
2/3 cup light brown sugar, firmly packed
1 1/2 tsp vanilla
2 extra large eggs
18 oz (3 cups) semisweet chocolate chips
Combine without sifting, flour, baking soda, and salt. Set aside
Cream margarine with sugars until light. Beat in vanilla and eggs until smooth. Beat dry ingredients into creamed mixture, a little at a time. Add chocolate chips, and stir to mix well.
Drop dough by heaping tablespoons onto parchment-lined baking sheets. Bake at 325 for 25 min, turning sheets end for end about half way through baking time. Remove from oven and slide parchment off sheets, with cookies still on top. Leave undisturbed until cookies are just barely cool to the touch. Transfer to racks to cool completely.
Thursday, April 22, 2010
Oatmeal Craisin Cookies
Recipe based on Beth's Spicy Oatmeal Cookies.
Ingredients
1/2 cup butter, softened
1/2 cup applesauce
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3 cups rolled oats
1 cup craisins
Directions
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter, applesauce, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container.
Wednesday, April 7, 2010
Peppermint Pattie Poke Cake
Cake:
- 1 box chocolate cake mix
- Water, oil, and eggs called for on mix
- 1 box (4-serving size) white chocolate instant pudding mix
- 2 cups milk
- 1/2 tsp peppermint extract
- 1/4 tsp peppermint extract
- 1 container milk chocolate frosting (or make your own)
- 3/4 cup coarsely chopped chocolate covered peppermint patties (8 candies)--hint, they will chop better if you freeze them first
- Heat oven to 350 degrees. Make cake as directed for 13x9 inch pan; cool 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon.
- In medium bowl, beat filling ingredients with wire whisk about 2 minutes. Immediately pour over cake. Cover loosely and refrigerate about 2 hours or until chilled
- Stir 1/4 tsp peppermint extract into frosting. Spread frosting over top of cake. Sprinkle with peppermint pattie pieces. Store loosely covered in fridge.