PattyZ

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Posts posted by PattyZ


  1. Thanks for all the prayers/thoughts

    They have pumped him full of all kinds of drugs and he has had an IV going full force. Just got a call and I'm picking him up. They said now it's meds oral and he will be more comfortable at home unless things take a turn. Please keep him you your prayers as he is STUBORN. He isn't happy that they will not let him travel not even fly. So I'm going after him and giving him to his room mate to handle LOL. Then tomorrow am I'll bel leaving for SC will make it in time for the actual graduation.


  2. Banana Bread

    1/2 cup shortening

    1 cup sugar

    2 eggs

    3/4 cup mashed very ripe banana

    1 tsp. vanilla

    1 1/4 cup sifted flour

    3/4 tsp. baking soda

    1/2 tsp. salt

    Cream shortening and sugar until fluffy. Add eggs, one at a time,

    beating well after each addition. Stir in banana and vanilla. Sift

    dry ingredients together and add to banana mixture. Mix well. Pour

    into greased loaf pan or 9x9x2-inch pan. Bake at 350F for 30 to 35

    minutes.

    Note: 1/2 cup chopped nuts can be added if desired.

    Grandma's Banana Cake

    2/3 cup shortening

    2 1/2 cups sifted cake flour

    1 2/3 cups sugar

    1 1/4 tsp. baking powder

    1 tsp. baking soda

    1 tsp salt

    1 1/4 cups mashed fully ripe bananas

    2/3 cups buttermilk (divided)

    2 eggs

    2/3 cup chopped walnuts (opt.)

    Place shortening in mixing bowl. Sift in dry ingredients. Add bananas

    and 1/3 cup of the buttermilk. Mix until moistened; beat 2 minutes at

    medium. And the other 1/3 cup of buttermilk and the eggs. Best 2 more

    minutes. Fold in chopped walnuts. Bake in 2 greased and lightly floured

    9-inch cake pans at 350F for about 35 minutes. Cool 10 minutes in pans,

    remove from pans and cool completely.


  3. INGREDIENTS

    2 cups all-purpose flour

    1 1/2 teaspoons baking powder

    1/4 teaspoon baking soda

    1 1/2 teaspoons ground cinnamon

    1/2 cup margarine, softened

    1 cup white sugar

    3 tablespoons real maple syrup

    1 egg

    1/2 cup white sugar

    1/4 cup maple sugar

    DIRECTIONS

    Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking powder, baking soda, and cinnamon. Set aside.

    In a large bowl, cream together the margarine and 1 cup of white sugar until light and fluffy. Beat in the egg and maple syrup. Gradually blend in the dry ingredients until just mixed. In a small dish, mix together the remaining 1/2 cup white sugar and the maple sugar. Roll dough into 1 inch balls, and roll the balls in the sugar mixture. Place cookies 2 inches apart on ungreased cookie sheets.

    Bake 8 to 10 minutes in the preheated oven. Cookies will be crackly on top and look wet in the middle. Remove from cookie sheets to cool on wire racks.


  4. Servings : 25

    Ingredients

    1 stick butter

    12 oz (1 bag) unsweetened carob chips

    1/2 cup toffee bits

    1 cup chopped walnuts

    12 oz (1 bag) mini-marshmallows

    1 cup sweetened flaked coconut

    Directions

    step 1

    Melt butter, carob chips and toffee bits together in the top part of a double boiler over low heat, stirring until smooth and melted.

    step 2

    Place marshmallows and walnuts in a large bowl, stir in carob mixture while warm.

    step 3

    Cut sheets of foil into rectangles, 5" wide. Lay coconut along the surface, covering 2/3 of the foil.

    step 4

    Divide mixture into four. To create a "roulade"-type effect, place 1/4 of mixture on the edge of each sheet of foil and begin to roll. You will be covering the log with coconut.

    step 5

    Refrigerate overnight.

    step 6

    Before serving, unwrap foil and cut 1/2" slices while cold.

    Step 7

    Allow slices to warm to room temperature before serving.


  5. Make some chocoholic delirious with these luscious truffles that are extra easy to make.

    Total Time : 2 hours

    Prep Time : 40 minutes - 1 hour 20 minutes

    Servings : 60 truffles

    Ingredients

    Two 12 oz. packages semi-sweet chocolate chips

    Three 4 oz. sweet chocolate bars (chopped)

    One 7 oz. jar marshmallow cream

    4 1/2 cups sugar

    2 Tablespoons butter

    One 12 oz. can evaporated milk

    Directions

    To make the filling:

    step 1

    Place one 12 oz. package of chocolate chips, plus all the chocolate bars and the marshmallow cream into a heat-proof bowl.

    step 2

    Heat sugar, butter, and evaporated milk in a heavy-bottomed sauce pan until sugar dissolves and mixture comes to a full boil.

    step 3

    Boil mixture for 5 minutes, stirring constantly.

    step 4

    Pour hot mixture into the bowl of chocolate and mix well. (The resulting mixture will become firm and cool enough to scoop.)

    step 5

    Line one cookie sheet with Saran™ Premium Wrap.

    step 6

    Using a small scoop, form individual balls and place on cookie sheet.

    step 7

    Refrigerate until firm and chilled.

    To make the chocolate coating:

    step 1

    In the top part of a double boiler melt the second package of chocolate chips and stir until smooth.

    step 2

    Using your hands, roll the refrigerated chocolate balls until smooth and then place back in the refrigerator to chill for a few minutes. (Chilling sets the

    chocolate to make dipping easier.)

    step 3

    Rest each ball on a fork and dip into the melted chocolate. Then gently place the ball on a clean cookie sheet lined with wax paper.

    step 4

    Refrigerate the truffles or serve immediately at room temperature.


  6. Drunken Snowballs

    A different kind of rum ball for adults and kids—hearty, chunky, chewy and a little dangerous.

    Servings : Makes about 30

    Ingredients

    2 sticks butter, softened

    4 Tablespoon water

    1 teaspoon rum extract

    1/2 teaspoon vanilla extract

    6 Tablespoon carob* powder

    3/4 cup unsweetened carob chips

    1-1/2 cups granulated sugar

    4 cups rolled oats

    powdered sugar, as needed, for rolling

    sweetened flaked coconut, as needed, for rolling

    chopped walnuts, as needed, for rolling

    Directions

    step 1Cream butter and sugar together. Mixture should be light and fluffy.

    step 2Add water, rum, and vanilla and combine.

    step 3Add carob powder, chips, and oats. Mix well.

    step 4Roll into small balls. If dough is not sticking together well, splash a little water on it.

    step 5If desired, roll in chopped walnuts, or confectioner's sugar, or coconut, or a combination of all three.


  7. Get creative with this recipe: replace the chocolate and coconut shown here with your favorite nuts, dried fruits or chocolate morsels. Just let your imagination and your taste buds be your guide!

    Total Time : 1 hour 18 minutes

    Prep Time : 20 minutes

    Cook Time : 18 minutes

    Cooling Time : 20 minutes

    Freeze Time : 20 minutes

    Servings : Makes 4 dozen (48) 1 1/2-inch square cookie bars

    ingredients

    Ingredients for Classic Sugar Cookies:

    2 cups all-purpose flour

    1 teaspoon baking powder

    1/2 teaspoon salt

    1 cup granulated sugar

    1/2 cup butter, softened (1 stick)

    1 large egg

    2 teaspoons vanilla extract

    plus:

    Nonstick cooking spray or 1 Tablespoon butter, margarine or shortening

    2 cups sweetened shredded coconut

    2 cups semisweet chocolate morsels

    variations

    Replace 1 cup of the coconut with 1 cup of dried cranberries.

    Replace the coconut with 2 cups of any combination of your favorite chopped nuts or dried fruits, such as pistachios, pecans, peanuts, walnuts, dried cranberries or dried cherries.

    Replace the semisweet chocolate with white chocolate, dark chocolate, milk chocolate, or butterscotch or peanut butter morsels.

    directions

    step 1 Preheat the oven to 350 degrees F with the baking rack in the middle of the oven.

    step 2 Line a 9-by-12-inch baking pan with aluminum foil in both directions, leaving 2 inches of foil hanging over the edges. Spray the bottom and sides of the foil-lined pan lightly with nonstick cooking spray, or lightly grease it with 1 Tablespoon of butter, margarine or shortening.

    step 3 In a medium bowl, sift together (or stir with a whisk to combine) dry ingredients: flour, baking powder and salt. Set aside.

    step 4 In a large bowl, add the sugar and butter. With an electric mixer on medium speed, beat together the sugar and butter until the mixture is fluffy, about 2 to 3 minutes, scraping down the sides of the bowl with a rubber spatula when necessary. The mixture should resemble coarse, moist sand.

    step 5 Add the egg and vanilla extract to the sugar and butter mixture from step 4. With the mixer on low speed, beat to combine until the mixture is smooth, about 1 minute. Scrape down the sides of the bowl.

    step 6 Add the dry ingredients from step 3 to the wet ingredients and beat with the electric mixer on low speed until the mixture is just combined, about 1 minute. Do not overbeat. The cookie dough, wrapped in Saran™ Premium Wrap, can be frozen for up to 1 month or refrigerated for up to 1 week.

    step 7 Press the cookie dough evenly into the bottom of the baking pan all the way out to the sides. Bake the dough for 16 to 18 minutes, until the edges just begin to turn very light brown. In the meantime, spread the shredded coconut in a thin layer on an ungreased sheet pan. Bake it for 12 to 14 minutes on the lower rack in the oven at the same time the cookie dough bakes, or until the coconut begins to turn golden brown. Remove the coconut to a cooling rack while the cookie dough base finishes baking.

    step 8 Remove the pan of baked cookie from the oven to a cooling rack and immediately sprinkle the chocolate morsels evenly over the top of the cookie while hot. Once the morsels have melted, about 3 minutes, use the back of a spoon or a rubber spatula to spread them evenly, completely covering the cookie base.

    step 9Sprinkle the toasted coconut evenly over the melted chocolate. Continue to cool on the baking rack, about 20 minutes.

    step 10Transfer the cooled baking pan to the freezer for 20 minutes, until the chocolate hardens and sets. Lifting the foil from the edges, remove the cookie from the baking pan. Pull the foil away from the sides and use a serrated knife to cut the large cookie into 1 1/2-inch square bars.


  8. This versatile dough can be formed into logs for sliced cookies or rolled out and cut into festive shapes. Use colored sprinkles or decorating sugar to make them even prettier.

    Total Time : 1 hour 34 minutes

    Prep Time : 20 minutes

    Cook Time : 14 minutes

    Chill Time : 1 hour

    Servings : Makes 4 dozen (48) 2-inch sliced cookie rounds or 18 larger cut-out cookies

    ingredients

    2 cups all-purpose flour

    1 teaspoon baking powder

    1/2 teaspoon salt

    1 cup granulated sugar

    1/2 cup butter, softened (1 stick)

    1 large egg

    2 teaspoons vanilla extract

    Optional

    Additional granulated sugar, raw sugar, colored decorating sugar or sprinkles for decorating cookies.

    directions

    step 1Place the baking rack in the center of the oven and preheat it to 350 degrees F.

    step 2In a medium bowl, sift together (or stir with a whisk to combine) dry ingredients: flour, baking powder and salt. Set aside.

    step 3In a large bowl, add the sugar and butter. With an electric mixer on medium speed, beat together the sugar and butter until the mixture is fluffy, about 2 to 3 minutes, scraping down the sides of the bowl with a rubber spatula when necessary. The mixture should resemble coarse, moist sand.

    step 4Add the egg and vanilla extract to the sugar and butter mixture from step 3. With the mixer on low speed, beat to combine until the mixture is smooth, about 1 minute. Scrape down the sides of the bowl.

    step 5Add the dry ingredients from step 2 to the wet ingredients and beat with the electric mixer on low speed until the mixture is just combined, about 1 minute. Do not overbeat. For slice-and-bake cookies, go to step 6. For rolled cut-out cookies, go to step 7.

    step 6For slice-and-bake cookies, roll the dough into a log, about 2 inches by 12 inches. Wrap tightly with Saran™ Premium Wrap and chill for at least 1 hour. When the dough is completely chilled, remove the wrap and cut into 1/4-inch slices. Place 2 inches apart on an ungreased cookie sheet. Sprinkle the cookies with additional sugar, raw sugar or decorating sugar if desired.

    Bake for 12 to 14 minutes, until the edges of the cookies just begin to turn very light brown. If you are baking two cookie sheets at the same time, switch the top and bottom sheets halfway through baking.

    Remove cookie sheet from the oven and place it on a cooling rack for 1 minute. Using a flat spatula, transfer the cookies to the cooling rack to cool completely before storing them.

    The baked cookies can be stored in a large Containers with Snap 'n Seal Lids at room temperature for up to a week, or placed in Ziplock Freezer Bags and frozen for up to 1 month.

    step 7For rolled cut-out cookies, divide the dough in half. Wrap each half in Saran™ Premium Wrap, press into 6-inch round flat disks and chill for at least 1 hour. When the dough is chilled, remove it from wrap, place it on a smooth, lightly floured surface, and use a rolling pin to roll it out to a thickness of 1/8 inch. Cut out shapes with cookie cutters and use a flat spatula to transfer them to an ungreased cookie sheet, placing each about 2 inches apart. Combine and roll out the leftover dough and continue cutting out cookie shapes to place on ungreased cookie sheets. Then follow the decorating and baking directions in step 6.


  9. 1 15.8 ounce can black beans, drained and rinsed

    2 cups mango, diced

    1 cup sweet red bell pepper, diced

    6 green onions, thinly sliced

    1/4 cup cilantro leaves, chopped

    1/4 cup fresh lime juice

    1 tablespoon olive oil

    1 seeded Jalapeno pepper, minced or hot sauce to taste

    Salt to taste

    PREPARATION:

    Combine all ingredients, including beans in bowl. Toss and serve.


  10. 1 1/2 cups of fresh broccoil chop up fine

    1 large onion I used a med red onion we use red onions, red yellow white will work.

    4 eggs beaten

    1 tea spoon salt

    1 stick butter melted next time I do it I'll us half as much butter I just wana cut back on the butter seem a tad much

    6 0z Cottage Cheese

    1 Box Jeffy Corn Bread Mix

    Mix all ingredients adding corn meal mix last

    Put in greased 9 x 13 pan I use Olive Oil Cooking Spray its a 100 % extra virgin all natural

    bake @ 400 deg for 20 min or untill done


  11. 2 pound fresh green asparagus

    1 tablespoon grated onion

    4 cups chicken stock

    3 tablespoons butter

    3 tablespoons flour

    1 cup evaporated milk or fat free evaporated milk

    1 cup half & half cream

    1 large bay leaf

    pinch of basil

    pinch of pepper

    salt or to taste

    croutons or crackers

    Wash and drain asparagus. Break off the bottom 1 1/2 inches from each spire. Cut off the tips 1 1/2 inches from the top. In a large soup pot bring the chicken stock to a boil, add the bay leaf, basil, salt & pepper.

    Cook the asparagus tips in the boiling stock until tender, about 5 minutes. Remove with a slotted spoon, drain well, and set aside.

    Cook the remaining stalks at a boil in the chicken stock until very soft, about 15 minutes. Put the cooked asparagus in a blender. Blend on medium speed until its a smooth puree. Return puree to the pot.

    In a separate saucepan, melt the butter. Add the flour and cook over moderately high heat until lightly browned. Add about 1 cup of the hot soup. Cook until smooth. Add this to the remaining stock. Stir to blend. Add the milk or cream and salt, and heat through. Garnish with reserved asparagus tips and cream, if desired.

    Yield: 4 servings, easily doubled for a crowd.


  12. 2qts water

    8 tsp chicken bouillon

    61/2 cups wide egg noodles

    2 cans cream of chicken soup

    3 cups cubed chicken

    1 cup sour cream

    salt & pepper to taste

    Boil water and bouillon when water hits a rolling boil add noodles 6-10 minutes

    in a frying pan cook chicken on med heat until no pink

    add soup slowly to noodle mixture and stir until well blended

    simmer for 10 - 15 minutes. (If you want a soupier soup add more water.)

    Remove from heat add sour cream.

    The following day this will be thick so you can serve it as is or add more water to thin out.