tag:blogger.com,1999:blog-65725508308272909172024-02-20T01:59:59.677-05:00Favorite Family Recipes of The 4-C'sThe purpose of this blog is to share recipes that are favorites of the 4-C's. Many have been handed down through the generations of the Knables, Teraminos, and O'Briens. Some have become favorites shared by good friends and mentors. Enjoy the food and the memories!Cherylhttp://www.blogger.com/profile/01416107311784947497noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-6572550830827290917.post-89931620486673808162018-10-03T14:58:00.000-04:002018-10-03T14:58:59.976-04:00Dad's Spaghetti SauceThis is Dad's (Craigo's) Spaghetti Sauce recipe created when we had a garden and harvested an abundance of tomatoes. We do not like added sugar, so this recipe does not have any sugar.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA90MI5q9Yxdnl-wPjcn1ORqHhPjJRc4y_VlKZAVWtBcMFm5kDUACyaF4x-xlHTqhyonpU7J18JbskTlXFekXkc8E0yVEWsJJQz8TJJn9zBHn_crV29Rg759UFdyAG2viAVPnGg7fGQ5Bx/s1600/IMG_20181003_140540.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA90MI5q9Yxdnl-wPjcn1ORqHhPjJRc4y_VlKZAVWtBcMFm5kDUACyaF4x-xlHTqhyonpU7J18JbskTlXFekXkc8E0yVEWsJJQz8TJJn9zBHn_crV29Rg759UFdyAG2viAVPnGg7fGQ5Bx/s320/IMG_20181003_140540.jpg" width="240" /></a><br />
3-4 medium Onions, chopped and microwaved until tender<br />
12 C Tomatoes, cooked, seeded and peeled<br />
36 oz. Tomato Paste<br />
2 TBSP Parsley<br />
2 TBSP Salt (Lawry's)<br />
1 1/2 TBSP Oregano<br />
1 TBSP Pepper<br />
1 tsp. Ginger<br />
1 tsp. allspice<br />
Garlic - lots! (1 bulb) minced<br />
<br />
Combine and cook all ingredients together until bubbling. Pour into clean jars, (continually stirring mixture to keep onions from settling on the bottom), wipe rims with paper towel and lightly tighten the rings. Place jars into canner; when steam flows out of vent, put on 5# and cook until jiggles. Continue cooking for 5 minutes, then allow to cool completely before removing the canner lid.Cherylhttp://www.blogger.com/profile/01416107311784947497noreply@blogger.com0tag:blogger.com,1999:blog-6572550830827290917.post-62161850482900205392018-05-25T08:16:00.001-04:002018-05-25T08:16:29.747-04:00Rhubarb BreadIt's Rhubarb time! This sweet bread is a family favorite. I was surprised it wasn't already on the blog.<br />
<br />
Mix:<br />
1 1/2 C Brown Sugar<br />
2/3 C Oil<br />
<br />
Add:<br />
1 Egg<br />
1 tsp Vanilla<br />
1 C Sour Milk (1 Tbsp vinegar + enough milk to equal 1 C, let stand 5 minutes)<br />
2 1/2 C Flour<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-S113wtNSoZADb00Sw-4wY-l7tooR2lJrFJHsEWcf7vojCaV9FrYruVU4Xw4kxtQZq02-F-0NxqzynsZav_4ZV0-7ioNiERk09epv_15XPuQow7ObC4nCGK0yF4HSUbzsU_VaxFH-4ID_/s1600/IMG_20180517_132431.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-S113wtNSoZADb00Sw-4wY-l7tooR2lJrFJHsEWcf7vojCaV9FrYruVU4Xw4kxtQZq02-F-0NxqzynsZav_4ZV0-7ioNiERk09epv_15XPuQow7ObC4nCGK0yF4HSUbzsU_VaxFH-4ID_/s320/IMG_20180517_132431.jpg" width="320" /></a>1 tsp Salt<br />
1 tsp Baking Soda<br />
1 1/2 C Rhubarb, diced<br />
<br />
Pour into 2 greased loaf pans<br />
<br />
Top with:<br />
1/2 C Sugar<br />
1/2 tsp Cinnamon<br />
1 Tbsp Butter<br />
<br />
Bake 40 minutes at 325 F.<br />
<br />Cherylhttp://www.blogger.com/profile/01416107311784947497noreply@blogger.com0tag:blogger.com,1999:blog-6572550830827290917.post-80287763311208866482015-01-04T18:54:00.003-05:002015-01-04T19:06:51.774-05:00Mushroom TartsThis recipe is from Mom O'Brien. It was a holiday favorite for the O'Briens. We always looked forward to snacking on Grandma Julie's Mushroom Tarts on Christmas day. Here it is, in her handwriting...<br />
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<br />Cherylhttp://www.blogger.com/profile/01416107311784947497noreply@blogger.com0tag:blogger.com,1999:blog-6572550830827290917.post-57976014371511643422014-01-15T22:02:00.001-05:002014-01-15T22:02:43.722-05:00Dump CakeEasiest recipe for a rich dessert! This recipe was given to me by my co-worker when I was a summer student at Palisade's Nuclear Plant in 1983. I think her name was Karen...<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgslboMdXuszkG1B6Yeu43Hinb160xf_tyyiWwjLVJiZHKhMT-y9_2SIoDtXe8UETXEmZsUmdvqcufPWuhNk0msTmBCFQj9awAI4WsFcZLgAM3yGWzoi8XKTXiTkwx3LjaGCspsrhEByKoY/s1600/IMG_20140115_215230_100.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgslboMdXuszkG1B6Yeu43Hinb160xf_tyyiWwjLVJiZHKhMT-y9_2SIoDtXe8UETXEmZsUmdvqcufPWuhNk0msTmBCFQj9awAI4WsFcZLgAM3yGWzoi8XKTXiTkwx3LjaGCspsrhEByKoY/s1600/IMG_20140115_215230_100.jpg" height="180" width="320" /></a>Dump into ungreased 9 x 13 pan:<br />
1 can crushed pineapple<br />
1 can cherry pie filling (or any flavor fruit filling)<br />
1 yellow cake mix<br />
1 cup chopped nuts<br />
<br />
Cut 2 sticks of butter into pats and put on top.<br />
<br />
Bake 1 hour at 350F.<br />
<br />Cherylhttp://www.blogger.com/profile/01416107311784947497noreply@blogger.com0tag:blogger.com,1999:blog-6572550830827290917.post-49465410857680383282013-12-06T05:28:00.004-05:002013-12-06T05:29:19.937-05:00Apple Cake with a Paleo OptionThis is a favorite Apple Cake recipe for fall when apples are everywhere! It serves as a dessert and even a coffee cake. It is very moist and delicious!!<br />
<br />
Mix:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1_BgUTPSkmbcJmRnIefvJNJFCNrAqyaIEGIruMtNbg7DXjeyYNpBza3AIXPJA6fZGaBqvB7VR5opxe4J4CT-kM2RS_AtZBNN_kKfv6j0140YZPScu2cnjhq705rCT-fcPrcMOi7hOWLNf/s1600/Apple+Cake.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1_BgUTPSkmbcJmRnIefvJNJFCNrAqyaIEGIruMtNbg7DXjeyYNpBza3AIXPJA6fZGaBqvB7VR5opxe4J4CT-kM2RS_AtZBNN_kKfv6j0140YZPScu2cnjhq705rCT-fcPrcMOi7hOWLNf/s1600/Apple+Cake.jpg" height="180" width="320" /></a>1 1/2 C Sugar<br />
1 C Vegetable Oil<br />
3 eggs<br />
1/2 tsp Salt<br />
<br />
Mix together then slowly add to liquid mixture:<br />
2 C Flour<br />
1 tsp Baking Soda<br />
1 tsp Cinnamon<br />
1 tsp Vanilla<br />
<br />
Add:<br />
5 medium Apples, peeled and sliced thinly<br />
1/2 C Walnuts, chopped<br />
<br />
Pour into greased 9 x 13 pan. Sprinkle with 1/2 C walnuts, chopped.<br />
Bake at 350 F for 45 minutes.<br />
<br />
<div style="text-align: center;">
<b>PALEO Version </b></div>
<div style="text-align: center;">
<b>(2nd try worked perfectly!)</b></div>
Mix:<br />
1 1/2 C Sucanat<br />
1 C Coconut Oil<br />
6 eggs<br />
1/2 tsp Salt<br />
<br />
Mix together then slowly add to liquid mixture:<br />
1 C Almond Flour<br />
2/3 Cup Coconut Flour<br />
1 tsp Baking Soda<br />
1 tsp Cinnamon<br />
1 tsp Vanilla<br />
<br />
Add:<br />
5 medium Apples, peeled and sliced thinly<br />
1/2 C Walnuts, chopped<br />
<br />
Pour into greased 9 x 13 pan. Sprinkle with 1/2 C walnuts, chopped.<br />
Bake at 350 F for 45 minutes.Cherylhttp://www.blogger.com/profile/01416107311784947497noreply@blogger.com0tag:blogger.com,1999:blog-6572550830827290917.post-55024309874665602282013-12-05T19:17:00.000-05:002013-12-05T19:17:30.546-05:00Pecan TassiesOne of the family's favorite Christmas Cookie recipes:<br />
<br />
<b><u>CREAM CHEESE SHELLS</u></b><br />
1 (3 oz.) pkg Cream Cheese, softened<br />
1/2 Cup Butter, softened<br />
1 Cup Flour<br />
<br />
Combine cream cheese and butter, cream until smooth. Add flour, mixing well. Refrigerate dough at least 2 hours. Shape dough into balls; put each ball into greased muffin tin and shape into shell.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ZAktgjfAkpR2WD2KtNPipmfSw3nDLD9SOq6adgisO5BZ7skl2zHFPM5qUhrQzAzYam9_LFEC5feIq9fshEnrDp-iW7922268oEjtLVv0lFAVSMOBVMJaQ9HzNTl9K__gUpt8WWkpNDYk/s1600/pecan-tassies-1-525.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ZAktgjfAkpR2WD2KtNPipmfSw3nDLD9SOq6adgisO5BZ7skl2zHFPM5qUhrQzAzYam9_LFEC5feIq9fshEnrDp-iW7922268oEjtLVv0lFAVSMOBVMJaQ9HzNTl9K__gUpt8WWkpNDYk/s320/pecan-tassies-1-525.jpg" width="320" /></a><b><u>FILLING</u></b><br />
3/4 Cup firmly packed brown sugar<br />
1 TBSP Butter<br />
1 Egg<br />
1/2 tsp Vanilla Extract<br />
Pinch of Salt<br />
1 Cup Pecans, chopped<br />
<br />
Combine ingredients in a small saucepan, cook over low heat stirring frequently until mixture is melted and well blended. Fill each shell half full with filling. (Use mini muffin pans)<br />
<br />
Bake at 350 for 15 minutes.<br />
<br />
Cherylhttp://www.blogger.com/profile/01416107311784947497noreply@blogger.com0tag:blogger.com,1999:blog-6572550830827290917.post-90653241939252386502013-11-17T20:44:00.000-05:002013-11-17T20:44:51.910-05:00Venison JerkyThis is the recipe for ground venison jerky. It is best to use a rough (single grind) venison. The double ground venison used for burgers, etc, does not give the jerky the tougher texture that is preferred by most for jerky.<br />
<br />
2 # ground venison - add some fat (Craig uses the ratio of 21# venison with 1-1.5 # beef suet)<br />
3 Tbsp. Liquid Smoke<br />
1 3/4 Tbsp. Morton's Tender Quick<br />
1 Tbsp Sugar<br />
1 tsp. coarse black pepper<br />
1/2 tsp. garlic powder<br />
1/2 tsp.onion powder<br />
1/2 tsp. mustard powder<br />
1/4 tsp. celery salt<br />
1/2 tsp ground oregano<br />
1 tsp. red pepper<br />
<br />
Mix all dry ingredients except Tender Quick in a small bowl.<br />
<br />
In large bowl, combine venison and liquid Smoke; add dry ingredients. Mix, add Tender Quick. Mix immediately and press into strips (or squeeze through Jerky gun).<br />
<br />
Spray cookie sheet with PAM or other vegetable spray/use dehydrator racks.<br />
<br />
Dry in oven or dehydrator at 165F for 8-12 hours or desired dryness.Cherylhttp://www.blogger.com/profile/01416107311784947497noreply@blogger.com0tag:blogger.com,1999:blog-6572550830827290917.post-9717808297046815922013-11-17T20:26:00.001-05:002013-11-17T20:26:05.638-05:00Meat Strip JerkyA.k.a. "Leather Jerky" -<br />
I'm not sure where this recipe came from originally, or how much Dad modified it to his taste, but this is the recipe we've used for as long as I can remember.<br />
<br />
3 # Venison (1/4" maximum thickness)<br />
2/3 C Worcestershire Sauce<br />
2/3 C Soy Sauce<br />
1 Tbsp. Lawry's<br />
1 tsp. pepper<br />
1 tsp. garlic powder<br />
1 tsp. onion powder<br />
3 Tbsp. Liquid Smoke<br />
1 tsp. Tabasco<br />
1 Tbsp. red pepper<br />
<br />
Mix all ingredients and marinate overnight 14 hours minimum.<br />
<br />
Place in oven @170F and dry to taste, usually at least 12-16 hours.Cherylhttp://www.blogger.com/profile/01416107311784947497noreply@blogger.com0tag:blogger.com,1999:blog-6572550830827290917.post-36787342192994014432013-02-15T05:24:00.000-05:002013-02-15T05:24:05.968-05:00Oven-Baked Sweet Potato FriesFrom "Country Living", this recipe is one of our favorites! It's a bit on the spicy side, so cut the red pepper in 1/2 if you need to.<br />
<br />
1/2 tsp. ground cumin<br />
1/2 tsp. salt<br />
1/4 tsp. ground red pepper<br />
1 Tbsp. vegetable oil<br />
2 large (about 1 1/2 pounds) sweet potatoes<br />
<br />
Prepare sweet potatoes - peel, cut each in half, lengthwise, then cut each half into 6 wedges.<br />
Ina large bowl, combine the cut potatoes, oil and spices. Toss until potatoes are evenly coated.<br />
Bake in a single layer on baking sheet, placed on the middle rack of a 400F oven until edges are crisp and potatoes are cooked through - about 30 minutes. Serve immediately.Cherylhttp://www.blogger.com/profile/01416107311784947497noreply@blogger.com0tag:blogger.com,1999:blog-6572550830827290917.post-38397994027478785272013-01-20T15:46:00.000-05:002013-01-20T16:07:17.717-05:00Corn BreadThis is the moistest, melt-in-your-mouth corn bread recipe I've ever tasted. Alinda P. (adapted from Dee R.) made it for one of our "Home Group" get-togethers, and graciously passed it on. It makes a large pan, so is perfect for large gatherings, or pot luck dinners.<br />
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<br />
3 boxes Jiffy Corn Bread Mix<br />
3 eggs<br />
1 C sour cream<br />
1 can cream style corn<br />
1 can regular corn (no need to drain)<br />
1 stick butter (softened)<br />
<br />
Blend all with mixer and bake in greased 9x13 pan. Bake 30-40 minutes at 350F.<br />
<br />
(cut into 15 servings, each piece = 5 WW Points Plus)Cherylhttp://www.blogger.com/profile/01416107311784947497noreply@blogger.com0tag:blogger.com,1999:blog-6572550830827290917.post-74561490629405062562012-12-18T17:50:00.001-05:002012-12-18T17:50:28.308-05:00Wine CookiesA favorite Christmas Cookie made by Nonna. They are very pretty, too. Use a variety of jelly - raspberry, strawberry, grape, and peach.<br />
<br />
Cream:<br />
1 lb. butter<br />
3/4 C sugar<br />
<br />
Add and mix thoroughly:<br />
2 eggs<br />
<br />
Add slowly:<br />
5 C flour<br />
1 tsp. baking powder<br />
1/4 C wine<br />
<br />
Refrigerate, roll out about 1/4" and cut into flowers, diamonds, circles, spades...etc. Match bottom of cookie with same shaped mate with a hole in the center for the jelly to show through.<br />
<br />
Bake at 350 F for 15-20 minutes. until barely brown on the edges, Cover bottoms with jelly, gently place tops with holes on the jelly. Sprinkle with powdered sugar.<br />
<br />
<br />Cherylhttp://www.blogger.com/profile/01416107311784947497noreply@blogger.com0tag:blogger.com,1999:blog-6572550830827290917.post-47907651036935998792012-12-18T17:38:00.001-05:002012-12-18T17:38:31.292-05:00Chocolate Covered Cherry CookiesThese are Craig's favorite cookie that we make at Christmas. They are like Cherry Cordials...<br />
<br />
<u>Cream:</u><br />
1 C butter<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMwH8Dubbh9mjM32iOoklKaPZ1gMVpoIF_opTDGl4OX0oXwnODKHNflex3GCMKobUZz8uLjlpGkqFpyLlwigLqy36GFuuKj3M9mZx5QhcgsQTWjnfTOKDQBqZVQtt3PbNVe0Qeheahg1Y5/s1600/004.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMwH8Dubbh9mjM32iOoklKaPZ1gMVpoIF_opTDGl4OX0oXwnODKHNflex3GCMKobUZz8uLjlpGkqFpyLlwigLqy36GFuuKj3M9mZx5QhcgsQTWjnfTOKDQBqZVQtt3PbNVe0Qeheahg1Y5/s200/004.JPG" width="198" /></a>2 C sugar<br />
2 eggs<br />
3 tsp. vanilla<br />
<br />
<u>Add slowly:</u><br />
3 C Flour<br />
1 C unsweetened cocoa<br />
1/2 tsp. salt<br />
1/2 tsp baking powder<br />
1/2 tsp. baking soda<br />
<br />
<u>Drain:</u><br />
2 - 10 oz. jars of Maraschino cherries, reserving juice<br />
<br />
Shape very stiff dough into 1" balls. Use thumb to make space for cherry. Place cherry in center of each cookie.<br />
<br />
<b>SAUCE</b><br />
<b><br /></b>
<u>Combine over low heat until melted:</u><br />
6 oz. chocolate chips<br />
1/2 C sweetened condensed mild<br />
4 tsp. reserved cherry juice<br />
<br />
Slowly swirl chocolate over cherry, just enough to cover the cherry.<br />
<br />
Bake on un-greased cookie sheet at 350 F for 10 minutes.<br />
<br />Cherylhttp://www.blogger.com/profile/01416107311784947497noreply@blogger.com0tag:blogger.com,1999:blog-6572550830827290917.post-15276602098348415422012-11-24T09:28:00.001-05:002012-11-24T09:28:54.276-05:00Strawberry Pretzel Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw_kIgaOupCNMpQg2HK9FDv9EbvuoBhnULNV2kPLs0eiD4vvoqdVhfL5yhs7QnzBUWJyVE9B4gAuEcpPruwX5_up6Xea8MKb5kOzm2NslbeC-9YJ7XxmqXFhqnvVsX1uY4fyF45RTKdHUJ/s1600/StrawberryPretzelSalad.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw_kIgaOupCNMpQg2HK9FDv9EbvuoBhnULNV2kPLs0eiD4vvoqdVhfL5yhs7QnzBUWJyVE9B4gAuEcpPruwX5_up6Xea8MKb5kOzm2NslbeC-9YJ7XxmqXFhqnvVsX1uY4fyF45RTKdHUJ/s320/StrawberryPretzelSalad.jpg" width="320" /></a></div>
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16.5px;">This is a favorite for the holidays. It is more like a dessert than a salad.</span><br />
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16.5px;"><br /></span>
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16.5px;">Mix and press into 9x13 baking dish:</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16.5px;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16.5px;">2 Cups pretzels (coarsely crushed)</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16.5px;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16.5px;">3/4 Cup butter (softened)</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16.5px;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16.5px;">1 Tbsp sugar</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16.5px;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16.5px;">Bake 8 min. @ 400F; cool.</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16.5px;" /><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16.5px;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16.5px;">Cream together:</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16.5px;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16.5px;">1-8oz Cream Cheese (softened)</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16.5px;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16.5px;">1 Cup sugar</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16.5px;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16.5px;">Fold in 1/2 large carton Cool Whip and spread over crust.</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16.5px;" /><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16.5px;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16.5px;">Dissolve 1- 6oz box of Jell-O into 2 cups boiling water.</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16.5px;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16.5px;">Add 2-10oz pkg. frozen strawberries</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16.5px;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16.5px;">Refrigerate until thickened and pour over cream cheese layer.</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16.5px;" /><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16.5px;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16.5px;">Refrigerate salad until firm and serve!</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16.5px;" />Cherylhttp://www.blogger.com/profile/01416107311784947497noreply@blogger.com0tag:blogger.com,1999:blog-6572550830827290917.post-40684849001335287972012-10-29T19:55:00.001-04:002012-10-29T19:55:02.737-04:00Apple CakeThis is super moist and can be eaten for breakfast as coffee cake. So easy!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnHbTPQfszt-AL6U8YSI5oIbqChLYfH1jeXaPsA4N_XkMdF-eIjea-CdsZw1DyYQX7264LfZIfk5uIcu6xxL1pbQ0RhNJRGPJyAT9ImX7YSZH0hNdCFDZZ_C0pdPm4eJ24oMGS_McHyejG/s1600/008.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnHbTPQfszt-AL6U8YSI5oIbqChLYfH1jeXaPsA4N_XkMdF-eIjea-CdsZw1DyYQX7264LfZIfk5uIcu6xxL1pbQ0RhNJRGPJyAT9ImX7YSZH0hNdCFDZZ_C0pdPm4eJ24oMGS_McHyejG/s320/008.JPG" width="320" /></a>Mix:<br />
1 1/2 Cups sugar<br />
1 Cup salad oil<br />
3 eggs<br />
1/2 tsp salt<br />
<br />
Stir in:<br />
2 Cups flour<br />
1 tsp baking soda<br />
1 tsp cinnamon<br />
1 tsp vanilla<br />
<br />
<br />
Add:<br />
5 medium apples (or more), peeled, cored and sliced<br />
1/2 Cup walnuts, chopped (optional)<br />
<br />
Pour into greased 9x13 pan.<br />
Sprinkle 1/2 Cup chopped nuts over top. (optional)<br />
Bake at 350F for 45 minutes or until center is done.Cherylhttp://www.blogger.com/profile/01416107311784947497noreply@blogger.com0tag:blogger.com,1999:blog-6572550830827290917.post-33383377950174114892012-10-29T19:36:00.002-04:002012-10-29T19:37:01.866-04:00Beef and Green PeppersThis is a favorite from Nonna and I thought of it when we were given a bag of green peppers I wanted to use fresh instead of chopping and freezing them. I'm so glad I did!<br />
<br />
Brown:<br />
1 # round steak (I used venison chops)<br />
2 Tbsp oil<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBjVIe_xdA7O4F9YTeRZ3sYhsmFez1zp1gBBz0hlIvUZHSCZGMUsqX3FCwdkFkr9JDSfmhJ0M1xWyM-4gOeipfTCZOJhSR3Y3Ive2ZZFTz6FSY9qulOrnDuXrjN3zibPyauoWuGjCbGCkB/s1600/007.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBjVIe_xdA7O4F9YTeRZ3sYhsmFez1zp1gBBz0hlIvUZHSCZGMUsqX3FCwdkFkr9JDSfmhJ0M1xWyM-4gOeipfTCZOJhSR3Y3Ive2ZZFTz6FSY9qulOrnDuXrjN3zibPyauoWuGjCbGCkB/s320/007.JPG" width="320" /></a>1 clove garlic, crushed<br />
salt and pepper to taste<br />
<br />
Stir in:<br />
2 Cups Beef Bouillon<br />
Sliced onion<br />
Sliced green peppers<br />
<br />
Mix together:<br />
2 Tbsp cornstarch<br />
1/4 Cup water<br />
1/4 Cup Red Wine<br />
2 Tbsp Soy Sauce<br />
<br />
Slowly stir into meat mixture until thickened.<br />
<br />
Serve over rice.Cherylhttp://www.blogger.com/profile/01416107311784947497noreply@blogger.com2tag:blogger.com,1999:blog-6572550830827290917.post-20722678027926934602012-08-19T07:53:00.000-04:002012-08-19T07:53:01.576-04:00Zucchini Chocolate Chip CakeThis is a very heavy, rich chocolate cake from Aunt Anne O'Brien which she brought to an O'Brien reunion many years ago. It is great for large gatherings because it is so heavy and rich. A small piece will curb the chocolate craving.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWn1QwnIK3AH4_bMEqr3TUHBsK26R5huUfHc86Dp4IhRec7MmWkG0WR5SAn9XucAg4eDu26gr-KfKrqHL1D5bI0Bq0zv7KNu4a_asoiv68BTGKubhxhT3BCci6xMlmVmcfbjJkshAD2QT8/s1600/Chocolate+Zucchini+Cake.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWn1QwnIK3AH4_bMEqr3TUHBsK26R5huUfHc86Dp4IhRec7MmWkG0WR5SAn9XucAg4eDu26gr-KfKrqHL1D5bI0Bq0zv7KNu4a_asoiv68BTGKubhxhT3BCci6xMlmVmcfbjJkshAD2QT8/s1600/Chocolate+Zucchini+Cake.jpg" /></a></div>
Cream:<br />
1 Stick Butter<br />
1/2 C Oil<br />
1 3/4 C Sugar<br />
<br />
Add:<br />
2 Eggs<br />
1 tsp Vanilla<br />
1/2 C Sour Milk (1 TBSP vinegar + enough milk to make 1/2 cup)<br />
<br />
Mix in:<br />
2 1/2 C Flour<br />
1/2 tsp Cloves<br />
1/2 tsp. Cinnamon<br />
1 tsp Salt<br />
1/2 tsp Baking Powder<br />
4 TBSP Cocoa<br />
2 C Zucchini, shredded<br />
Walnuts, chopped (optional)<br />
<br />
Pour into 9x13 pan sprayed with PAM.<br />
<br />
Sprinkle Semi-Sweet Chocolate Chips on top.<br />
<br />
Bake @325F for 40 minutes.Cherylhttp://www.blogger.com/profile/01416107311784947497noreply@blogger.com0tag:blogger.com,1999:blog-6572550830827290917.post-82963312666341109432012-07-19T20:34:00.002-04:002012-07-19T20:34:37.518-04:00Bran MuffinsOur favorite breakfast out on the water, these muffins are as hearty as you want to make them. I love that they make a lot and freeze so well. This recipe is from our good friend, Joan Davidson, who has provided many favorite recipes for our hunting and fishing trips. Thanks, Joan!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxF3JcHfI7JSjktC9CJP4x6Xrm-KZ-rnOneiwQr-svs0rf0bcHMaaUOI-d4McZlh7BY9XizKhf-a6yGjeqqR3Aq-nn7YgJYyTmsooisakyZToQzg07hA6mF_hVW4QgstbbscmERl5F2oVs/s1600/010.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxF3JcHfI7JSjktC9CJP4x6Xrm-KZ-rnOneiwQr-svs0rf0bcHMaaUOI-d4McZlh7BY9XizKhf-a6yGjeqqR3Aq-nn7YgJYyTmsooisakyZToQzg07hA6mF_hVW4QgstbbscmERl5F2oVs/s320/010.JPG" width="320" /></a>5 cups flour<br />
3 cups sugar<br />
5 tsp. baking soda<br />
1 box Bran Flakes or Raisin Bran<br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">1 cup oil</span><br />
4 eggs, beaten<br />
1 qt. buttermilk<br />
<br />
Mix dry ingredients.<br />
Add liquids. Mix well.<br />
* I stir in a box of raisins and about 1cup of walnuts.
<br />
Spoon into paper lined muffin tins.<br />
Bake 375F for 18-20 minutes.<br />
<br />Cherylhttp://www.blogger.com/profile/01416107311784947497noreply@blogger.com0tag:blogger.com,1999:blog-6572550830827290917.post-78475819227688160482012-03-17T08:06:00.003-04:002012-03-17T08:09:58.471-04:00Baked OmeletThis is a great alternative to the Egg Casserole made with bread and easier than making individual omelets for everyone - from my friend, Lorene Ashford.<br />
<br />
Grease 9x13" pan (serves 8-12)<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTC3ajHBfD40qLCYUGlFSuKZzzVLCZsCdJEMfPQTj3qusFXTzOhtnN4KnQcHhDSKdbPGYCt9lSzA9ARDXDJngURtAcdz2w5CIw0c0_e50R7eGy5Id5GjwBjhnH77vzkT7LCPqMrsaVQwGt/s1600/Baked+Omelet.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTC3ajHBfD40qLCYUGlFSuKZzzVLCZsCdJEMfPQTj3qusFXTzOhtnN4KnQcHhDSKdbPGYCt9lSzA9ARDXDJngURtAcdz2w5CIw0c0_e50R7eGy5Id5GjwBjhnH77vzkT7LCPqMrsaVQwGt/s320/Baked+Omelet.jpg" width="320" /></a></div>
<br />
Mix together:<br />
1 1/2 dozen eggs<br />
1 cup sour cream<br />
1 cup milk<br />
1 tsp. salt<br />
1/4 cup chopped onion (optional) *<br />
1/4 cup butter, melted and added last<br />
<br />
Pour into pan and bake at 325F until firm and light brown (approximately 40 minutes).<br />
* add cheese, ham, green peppers, mushrooms etc.<br />
* Recipe works well halved and baked in 8x8" pan. (serves 4-6)<br />
<br />Cherylhttp://www.blogger.com/profile/01416107311784947497noreply@blogger.com2tag:blogger.com,1999:blog-6572550830827290917.post-13667006719412338312011-12-27T08:04:00.000-05:002011-12-27T08:04:53.302-05:00Blueberry Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjtN9Hec2j3TNK5WEJpdRKuNsW7FJHYoIAMVqelS8UFTvebjqPODPzzrI8SGhOjbJODCsha6YODMv3Oo9VOBcp75eQt3n8AQgzVr3-_pDWGH6hPFoR7i0L9z2JbtnYjO2GnQQ9D5H4onOy/s1600/Bluberry+SaucePancakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjtN9Hec2j3TNK5WEJpdRKuNsW7FJHYoIAMVqelS8UFTvebjqPODPzzrI8SGhOjbJODCsha6YODMv3Oo9VOBcp75eQt3n8AQgzVr3-_pDWGH6hPFoR7i0L9z2JbtnYjO2GnQQ9D5H4onOy/s200/Bluberry+SaucePancakes.jpg" width="200" /></a></div><ul style="background-color: white; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #666666; font-family: Verdana, Arial, sans-serif; font-size: 11px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">We grew up picking wild huckleberries starting in mid-July around our cottages both at Higgins Lake and Bear Lake in northern Michigan. The objective was usually to harvest enough for a fresh huckleberry (or wild blueberry - they look very similar) pie. As an added bonus we enjoyed blueberry pancakes smothered in fresh hot blueberry sauce. Now, we head to Blueberry Lane in Otter Lake and freeze them for winter enjoyment. </li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><br />
</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">Blueberry pancakes with blueberry sauce was our Christmas day breakfast, this year.</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"> </li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">Mix:</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">2 Tablespoons cornstarch </li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1 cup white sugar </li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><br />
</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">Slowly stir in:</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1 cup orange juice </li>
</ul><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvKdsodEJPBp15msaRMqV7aAQ1G9jN2q7lnWFDyov5X50K_5e7r2x_kl6kp2wqBAG_goMt1ZbfEGYsMi4YnIpsD4m7SmpE8Fklzd7EdxzyaJlHgWk-QwYtK_MJ0dHpPcEOzbdWtOPBAKYh/s1600/Bluberry+sauce.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="147" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvKdsodEJPBp15msaRMqV7aAQ1G9jN2q7lnWFDyov5X50K_5e7r2x_kl6kp2wqBAG_goMt1ZbfEGYsMi4YnIpsD4m7SmpE8Fklzd7EdxzyaJlHgWk-QwYtK_MJ0dHpPcEOzbdWtOPBAKYh/s200/Bluberry+sauce.jpg" width="200" /></a><span style="color: #666666; font-family: Verdana, Arial, sans-serif;"><span style="font-size: 11px; line-height: 16px;"><br />
</span></span></div><div style="text-align: left;"><span style="color: #666666; font-family: Verdana, Arial, sans-serif;"><span style="font-size: 11px; line-height: 16px;">Add:</span></span></div><ul style="background-color: white; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #666666; font-family: Verdana, Arial, sans-serif; font-size: 11px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1 cup fresh or frozen blueberries</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><br />
</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">Stir until thick, then add:</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1 cup fresh or frozen blueberries</li>
</ul>Cherylhttp://www.blogger.com/profile/01416107311784947497noreply@blogger.com0tag:blogger.com,1999:blog-6572550830827290917.post-56242174836466982852011-11-14T12:58:00.007-05:002011-11-14T15:51:53.239-05:00Chinese Cabbage SaladNonna made this one Christmas, and it was an immediate favorite. It is great for pot-lucks; I always get requests for the recipe.<br />
<br />
1 Head Cabbage, shredded<br />
<div class="MsoNormal" style="line-height: normal;">8 Tbsp. Sesame Seed</div><div class="MsoNormal" style="line-height: normal;">2 Pkg. Ramen Noodles, crushed (I just pound the pkg with a wooden spoon before I open it! Save the seasoning packs for use in another recipe; I use them to flavor rice.) <span style="font-family: Wingdings;"></span></div><div class="MsoNormal" style="line-height: normal;">8 tsp. Sliced Almonds</div><div class="MsoNormal" style="line-height: normal;">8 tsp. Sliced Green Onions</div><div class="MsoNormal" style="line-height: normal;"><br />
</div><div class="MsoNormal" style="line-height: normal;">Brown almonds and sesame seeds in a small amount of butter. Mix cabbage and onions in a large bowl. Just before serving, add sesame seeds, almonds, noodles, and toss with dressing.</div><div class="MsoNormal" style="line-height: normal;"></div><div class="MsoNormal" style="line-height: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1TA_nbL43XaKcrLGl9U1WzzaR700rGwxg-rIlPbdgGDsORdiRavOuSNXyuXYk100DmQXSjeUONK3cd9C9FEgOVvgoOOXem2q1Pwa0RoI_m45gdIhiqlYO2VkLbD1AFGirvNzF5gCnVcz-/s1600/Chinese+Cabbage+Salad.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1TA_nbL43XaKcrLGl9U1WzzaR700rGwxg-rIlPbdgGDsORdiRavOuSNXyuXYk100DmQXSjeUONK3cd9C9FEgOVvgoOOXem2q1Pwa0RoI_m45gdIhiqlYO2VkLbD1AFGirvNzF5gCnVcz-/s320/Chinese+Cabbage+Salad.jpg" width="320" /></a><br />
<b>Dressing:</b> Mix all ingredients in a jar and shake.</div><div class="MsoNormal" style="line-height: normal;">2 Tbsp. Sugar</div><div class="MsoNormal" style="line-height: normal;">½ Cup Oil</div><div class="MsoNormal" style="line-height: normal;">3/4 tsp. Salt</div><div class="MsoNormal" style="line-height: normal;">½ tsp. Pepper</div><div class="MsoNormal" style="line-height: normal;">1 tsp. Accent</div><div class="MsoNormal" style="line-height: normal;">3 Tbsp. Rice Vinegar</div>Cherylhttp://www.blogger.com/profile/01416107311784947497noreply@blogger.com0tag:blogger.com,1999:blog-6572550830827290917.post-91498599212559971312011-09-17T09:42:00.000-04:002011-09-17T09:42:38.271-04:00Fake Apple (Zucchini) PieThis is an amazing recipe I got from family friend, Joan Davidson. I have made this for pot luck and family gatherings and even my dad could not believe it was made with zucchini instead of apples. It's a great one for those "40 pounders" you don't know what to do with.<br />
<br />
Stir together in medium saucepan:<br />
<br />
5 C zucchini - peel, seeded, and sliced<br />
3/4 C sugar<br />
1/2 C lemon juice<br />
1/4 C water<br />
1 tsp cinnamon<br />
<br />
Boil 15-20 minutes until zucchini is tender NOT mushy.<br />
<br />
Add 2 Tbsp cornstarch mixed with a little cold water to thicken the sauce.<br />
<br />
Pour into unbaked homemade or bought pie shell.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBnBUgXDDOXKXHEC5Leh8rkB2XOsg28QJZF9AlVwQavDc9LhMtpJ7GJefpecW_Xoi0kBiQZFQcZTHu8eb9hbNE_Wv26TFyAnHVNiUbKlTJ48jF9Ltv09bEMqK18BL-WK3D1mtd7z4bPV1U/s1600/zucchini+apple+pie.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBnBUgXDDOXKXHEC5Leh8rkB2XOsg28QJZF9AlVwQavDc9LhMtpJ7GJefpecW_Xoi0kBiQZFQcZTHu8eb9hbNE_Wv26TFyAnHVNiUbKlTJ48jF9Ltv09bEMqK18BL-WK3D1mtd7z4bPV1U/s320/zucchini+apple+pie.jpg" width="320" /></a>Top with Crumb Topping:<br />
1 C flour<br />
1/2 C Crisco shortening<br />
1/2 C brown sugar<br />
1/2 tsp cinnamon<br />
<br />
Bake 20-25 minutes @ 325-350F.<br />
<br />
See if you family can tell the difference...<br />
:)Cherylhttp://www.blogger.com/profile/01416107311784947497noreply@blogger.com0tag:blogger.com,1999:blog-6572550830827290917.post-73358778413315962562011-09-05T09:30:00.000-04:002014-11-19T13:02:28.445-05:00Broccoli SaladThis is a favorite Christmas Holiday salad for it's color, but also a great pot-luck or company's coming salad because it makes a lot.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjerPw5ziqvH4IsJ5OqNrPkWTanrnqaBDMyIKUknJLsXcYDw8a8n-1TOz7OFk8RR73uf-oByEFymiXCoXfXr3TZldZlc2jjET4nIEHHTyWz7OXonjdE3DNNR69UcJt4-BLFCZWH4HEEVvcq/s1600/broccoli+salad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjerPw5ziqvH4IsJ5OqNrPkWTanrnqaBDMyIKUknJLsXcYDw8a8n-1TOz7OFk8RR73uf-oByEFymiXCoXfXr3TZldZlc2jjET4nIEHHTyWz7OXonjdE3DNNR69UcJt4-BLFCZWH4HEEVvcq/s1600/broccoli+salad.jpg" /></a><br />
2 bunches of broccoli - chopped<br />
1 small sweet red onion - chopped<br />
1 cup sunflower meat (seeds)<br />
1 cup raisins<br />
3/4-1 # bacon - cooked and crumbled<br />
2 oz. red pimento<br />
<br />
Toss all ingredients together, stir in dressing (I usually use only half the dressing):<br />
1 cup salad dressing (Miracle Whip)<br />
1 Tbsp apple cider vinegar<br />
1/4 cup sugarCherylhttp://www.blogger.com/profile/01416107311784947497noreply@blogger.com0tag:blogger.com,1999:blog-6572550830827290917.post-32488932990609100462011-08-31T21:52:00.002-04:002011-09-05T09:30:59.831-04:00Mrs. A's Zucchini BreadLast night I baked zucchini bread to share with my co-workers at the lab and received such rave reviews and so many requests, I decided this was one to put in the blog...Thanks, Lorene!<br />
<br />
3 eggs<br />
2 cups sugar<br />
1 cup vegetable oil<br />
1 T. vanilla extract<br />
2 cups shredded zucchini<br />
2 cups flour<br />
1 t. baking soda<br />
1/4 t. baking powder<br />
1 T. cinnamon<br />
1 cup chopped walnuts - Jessica can omit. :)<br />
1/2 cup raisins <br />
1/2 cup crushed pineapple (drained)<br />
<br />
Cream eggs, sugar, oil and vanilla in mixer until light and fluffy.<br />
Add zucchini; mix well.<br />
Add 1 cup flour (mixing well), then other cup of flour.<br />
Stir in baking soda, baking powder, cinnamon, walnuts, raisins, and pineapple.<br />
Spoon into greased and floured bundt pan, tube pan or 2 loaf pans.<br />
<br />
Bake at 325F for 1 hour.Cherylhttp://www.blogger.com/profile/01416107311784947497noreply@blogger.com0tag:blogger.com,1999:blog-6572550830827290917.post-26207492082126446542011-08-14T19:01:00.001-04:002011-08-14T19:01:40.707-04:00Creeping Crust Blueberry Cobbler<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQEypHpVrcWg9zzRP2SVv916M-bs26tqx0BX8O1Yr1liQ09scPa2jYtNwEA88Kc0Ktm82xyPeUTABFrjkduYeTPHe5ANJC1RSo3wyZYWUMEjugFP4jYadllZVXituqvnUUFRrWd_V5z2Tk/s1600/Recipes+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQEypHpVrcWg9zzRP2SVv916M-bs26tqx0BX8O1Yr1liQ09scPa2jYtNwEA88Kc0Ktm82xyPeUTABFrjkduYeTPHe5ANJC1RSo3wyZYWUMEjugFP4jYadllZVXituqvnUUFRrWd_V5z2Tk/s320/Recipes+002.JPG" width="320" /></a></div>It's that time of year and this is one of our favorites! I got it years ago, when we first moved to Columbiaville and visited <a href="http://www.blueberrylanefarms.com/"><b>Mish's Blueberry Lane Plantation</b> </a>for the first time -circa 1985! This is their recipe. It's a whole lot easier than making pie crust and just as yummy in our opinion. Top it off - a la mode, with a dollop of whip cream or Cool Whip, or eat it just plain...<br />
<br />
1/2 cup butter<br />
1 cup flour<br />
1/2 cup sugar<br />
1 tsp baking powder<br />
1/2 cup milk<br />
2 (4) cups blueberries<br />
1/2 (1) cup sugar*<br />
<br />
( ) We like more sauce so we double the recipe. :)<br />
<br />
Melt butter in 10" baking dish.<br />
Mix flour, sugar and baking powder.<br />
Add milk and mix. Spoon over melted butter.<br />
Heat blueberries with sugar. Pour over dough.<br />
Bake at 350F for about 30 minutes or until crust is golden brown. (crust will rise to the top).<br />
<br />
* Depending on your taste - add more or less sugar.Cherylhttp://www.blogger.com/profile/01416107311784947497noreply@blogger.com0tag:blogger.com,1999:blog-6572550830827290917.post-75988674875445562302011-06-08T21:37:00.000-04:002011-06-08T21:37:16.716-04:00Uncle Randy's Carrot CakeUncle Randy has baked his famous Carrot Cake for every graduation open house beginning with Cristin's in 2007. It is YUMMY!<br />
<br />
<u><b>CARROT CAKE</b></u><br />
1 cup brown sugar<br />
1 cup white sugar<br />
2 cups white flour (or whole wheat flour)<br />
2 tsp. soda<br />
2 tsp. cinnamon<br />
1/2 tsp. allspice<br />
1/2 tsp. salt<br />
4 eggs<br />
1 1/2 cups vegetable oil<br />
3 cups grated carrots<br />
<br />
Put all dry ingredients into mixing bowl and blend slowly until well mixed. Add eggs and blend again. SLOWLY, to avoid splatters, beat in the oil. Gradually add carrots and mix well.<br />
<br />
Pour into a greased and floured sheet pan (9x13) and bake at 350F for 45 minutes. Allow to cool aboout 10 minutes, then remove from pan before completely cool. Frost with Cream Cheese Frosting when completely cool.<br />
<b><u><br />
</u></b><br />
<b><u>CREAM CHEESE FROSTING</u></b><br />
8 ounces cream cheese<br />
1/2 cup butter<br />
2 tsp. vanilla<br />
1 pound powdered sugar (3 3/4 cups)<br />
1 cup chopped pecans<br />
<br />
Blend together cream cheese and butter. Add vanilla. Slowly beat in powdered sugar and continue beating until smotth. Stir in nuts by hand. Frost top and sides of cool Carrot Cake. Keep refrigerated.<br />
<br />
(This frosting also tastes good on chocolate cake.)<br />
<u><b><br />
</b></u><br />
<u><b>HISTORY</b></u><br />
Carrot Cake became a Haugen Classic the the late 960's when Pam got the recipe from a friend. It turns up frequently at Haugen gatherings, at the request of Gene Gr. He can be found first in line when it is served and often gets the leftovers, when there are any. :)Cherylhttp://www.blogger.com/profile/01416107311784947497noreply@blogger.com0