3 cups diced potatoes
1/2 cup chopped onion
1/2 cup diced carrot
1 1/2 cups water
2 chicken bouillon cubes
1 teaspoon chives
1/2 teaspoon salt
1 cup sour cream
2 tablespoons flour
2 cups milk
Combine potatoes,carrots,onions,water,bouillon cubes, and salt in a large sauce pan.
Cover and cook for about 20 mins or till potatoes are tender not mushy.
Add 1 c milk,heat.
Mix sour cream,flour,chives, and remaining of milk in a medium bowl.
Stir mixture into soup base gradually.
Cook over low heat stirring constantly until thickened.
You can add ham,bacon,or alittle velveeta cheese for extra flavor.
6 medium apples, (Granny Smith, Rome Beauty, or other tart baking apples)
(about 2 pounds) peeled and cored, or peeled, cored, and thinly sliced)
¼ cup lemon juice, divided
½ cup granulated sugar or the equivalent of ½ cup sugar in granulated sugar substitute
½ cup light brown sugar, firmly packed, or the equivalent of ½ cup brown sugar in granulated sugar substitute
1 teaspoon cinnamon
½ teaspoon nutmeg
3 tablespoons butter or margarine, at room temperature, divided
Milk or light cream or half-and-half as needed
Additional granulated sugar for garnish
Vanilla Sauce or Caramel Sauce as desired (optional)
Cream, or sweetened flavored whipped cream, or vanilla or French vanilla ice cream for garnish (optional)
To prepare crust, sift together flour, baking powder, and salt. Cut in shortening and butter with a pastry blender or two tables knives until mixture resembles fine crumbs. Stir in milk. Knead 10 to 12 strokes on a lightly floured flat surface. Roll out dough into a 14 x 21-inch rectangle. With a fluted pastry or pizza cutter or sharp knife, cut dough into six 7-inch squares.
To prepare filling, prepare apples and sprinkle 2 teaspoons lemon juice immediately over each whole apple or ¼ cup juice over apple slices, coating each slice well. In a small bowl, combine sugar, brown sugar, cinnamon, and nutmeg, mixing well. Arrange a whole apple in the center of each pastry square, or divide apples evenly on pastry squares. Sprinkle an equal amount of sugar mixture over each apple or apples. Dot each with 1½ teaspoons butter. Moisten edges of pastry. Bring four corners of pastry together over center of each pastry packet and seal edges completely with the fingers or the tines of a fork. Arrange dumplings in a shallow baking dish, brush with milk or cream and sprinkle with a small amount of granulated sugar.
Bake in a preheated moderate oven (375 degrees F.) for 35 to 40 minutes for sliced apples and 50 to 60 minutes for whole apples, or until pastry is golden brown and apples are tender. If pastries start to become too brown, loosely cover with aluminum foil. Serve warm or at room temperature, plain or garnished with Vanilla Sauce or Caramel Sauce or cream or sweetened flavored whipped cream or vanilla or French vanilla ice cream as desired.
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
Bake in preheated oven for 1 hour or until juices are clear.
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced
Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
1 onion, chopped
1 1/2 cups baby carrots
1/2 teaspoon minced garlic
1/4 cup all-purpose flour
6 cups fat-free chicken broth, divided
1/2 teaspoon dried thyme leaves
2 cups chopped skinless rotisserie chicken breast
2 cups biscuit baking mix
2/3 cup skim milk
Salt and pepper to taste
1. In large nonstick pot coated with nonstick cooking spray, sauté onion, carrots, and garlic over medium heat until tender.
2. In small cup, stir flour and 1/3 cup chicken broth, mixing until smooth. Gradually add flour mixture and remaining broth to pot; bring to boil. Add thyme and chicken.
3. In bowl, stir together biscuit baking mix and milk. Drop the mixture by spoonfuls into boiling broth.
4. Return to boil, reduce heat, and cook, covered, carefully stirring occasionally, 15-20 minutes or until dumplings are done. Season to taste. If soup is too thick, add more chicken broth.
1/2 cup vegetable oil or melted butter
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
In a medium bowl, mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.
Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.
1 red onion, chopped
1/2 teaspoon minced garlic
2 cups diced peeled sweet potatoes
1 (16-ounce) bag frozen corn
1 (15-ounce) can cream-style corn
1 (10-ounce) can chopped tomatoes and green chilies
1 cup salsa
4 cups fat-free chicken broth
1 1/2 pounds peeled medium shrimp
Salt and pepper to taste
Chopped green onions
1. In large nonstick pot coated with nonstick cooking spray, sauté onion and garlic until tender. Add all ingredients except shrimp; bring mixture to boil.
2. Add shrimp, return to boil, reduce heat and continue cooking until shrimp are done, 7-10 minutes. Season to taste. Sprinkle with green onions, when serving.
1 quart vegetable oil for frying, or as needed
1 cup buttermilk
1/4 cup vegetable oil
2 eggs, room temperature
1 cup cornmeal
1 cup all-purpose flour
1/4 cup canned corn
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup minced onion
4 green onions, minced
Heat 1 quart vegetable oil in a deep-fryer or large saucepan to 365 degrees F.
Preheat oven to 200 degrees F.
Whisk buttermilk, 1/4 cup vegetable oil, and eggs in a bowl.
Combine cornmeal, flour, corn, baking soda, and salt in a separate bowl. Fold buttermilk mixture, onion, and green onions into cornmeal mixture until just mixed.
Drop 6 to 8 tablespoon-sized balls of batter into the hot oil; fry until each hush puppy is golden brown, turning the hush puppies to cook evenly, 6 to 10 minutes. Remove hush puppies with a slotted spoon and place on brown paper bags to drain. Repeat with any remaining batter.
Transfer hush puppies to a baking sheet and keep warm in the preheated oven until ready to serve.
3 sticks (1 1/2 cups) butter
2 cups brown sugar
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
4 whole eggs
4 heaping cups all-purpose flour
4 teaspoons baking soda
1 teaspoon salt
3 cups prepared granola
1 heaping cup quick oats
1 1/2 cups apricots
1 cup dried cherries
1 cup chopped pecans
1/2 cup golden raisins
Preheat the oven to 375 degrees F.
Cream the butter and sugars. Add the vanilla and eggs. Next, add the flour, baking soda and salt. Add in the granola and oatmeal. Fold in the apricots, cherries, pecans and raisins.
With a cookie scoop or two spoons, drop onto cookie sheets and bake for 12 to 14 minutes. Cool on a rack.