Tuesday, January 26, 2010

Cheesy Potato Chowder

2 cups diced potatoes
1/2 cup diced celery
1/2 cup sliced carrots
1/4 cup chopped onion
1/2 tsp salt
1/2 tsp pepper
2 cups water
2 cups milk
2 cups shredded cheddar(sharp is best :-) )
1/4 cup flour
1/4 lb ham diced

Mix veggies, salt, pepper and water in pot. Bring to a boil and simmer for 15-20 minutes until veggies are tender. While veggies are cooking, in separate small pan melt butter and then stir in flour. Add milk and cook for 3-4 minutes or until heated, stirring occasionally. Add cheese and stir until melted. Do NOT drain water off of cooked veggies. Add cheesy sauce and ham to veggies, simmer for a few minutes until ham is heated.
Enjoy! :-) This soup is soooooooo good! I like to double the carrots and celery and have a thick soup. The original recipe called for cooking the whole thing in the microwave, I adapted it for stove top.

Thursday, January 14, 2010

Polly's bread machine recipe #2

1 1/2 cups hot water
3 Tbsp. Oil
1 egg
1 1/2 Tbsp sugar
3/4 Tbsp salt
3/4 cup whole wheat flour
3 cups white flour
1 Tbsp. yeast

Polly always mixes it on the one hour bread machine cycle. When it is done mixing, she turns it off and the heat in the breadmaker raises it to the top of the pan. Then she makes whatever she wants to make with it.

Hamburger buns:
Make 15 balls put them on a large greased cookiesheet/jelly roll type pan in rows of 3 balls X 5 balls. Then flatten them til they touch. Let raise til doubled in size. And bake at 350 for 10 – 15 minutes or til lightly browned.

Take one recipe, roll out in a large pizza pan, poke with a fork. Bake til barely brown. Do not raise. Then put on toppings and bake til heated and cheese is melted.

Cinnamon rolls Polly’s way
Roll out flat. Coat dough with oil, sprinkle on white sugar and cinnamon. Let raise and bake. Makes one pan full.
Submitted by Grandma Susie

Monday, October 26, 2009

Mexican Rice and Beans

2+ cups beans ( Kidney and Black beans)
1 1/2 cups corn (frozen)
1 jar of salsa
2 1/2 cups V8 juice
1 cup uncooked brown rice
1/2 teaspoon cumin
1/2 teaspoon oregano
3/4 teaspoon salt
Shredded cheddar cheese for the top (after cooked)

In a 9×13 inch baking dish place all the ingredients together and stir until mixed.
Cover with foil and bake in a 375 degree oven for 1 1/2 hours or until rice is cooked. Sprinkle your shredded cheese over the top of cooked casserole and place back in oven until melted.

We just had this for the first time tonight and loved it! It's going to become a staple here! :-)

Enjoy! Stacie

Wednesday, September 2, 2009

Pesto Perfecto!

2 cups fresh basil (thoroughly washed and dried)
4 lg. garlic cloves
1 cup pine nuts or almonds
1 cup olive oil
1 1/4 cups freshly grated Romano cheese
salt and pepper to taste

Place basil, garlic and pine nuts in food processor and chop finely. While food processor is running add olive oil in a steady stream. Add cheese, salt and pepper and mix well. Store in refrigerator or drop by large spoonful(or cookie scoop) onto a wax lined cookie sheet and freeze. After they are frozen solid, place them into a freezer container. Put one or two into spaghetti sauce or thaw and spread on pizza crust before adding other pizza stuff. Spread on bread and grill to serve with grilled meat. Makes a pasta salad delicious!
Makes 3 cups

This pesto is so good!!! I was able to get a big bunch of fresh basil at farmers market for only $3 to make a batch of this. For the cheese, at Sam's I found a four cheese grated blend that is really yummy. Try this pesto to make this sandwich: toasted bread, pesto, sliced mozzarella, sliced tomato, sliced avocado, salt and pepper, fresh basil leaves, more pesto on top slice of bread. A slice of chicken breast would be good too!
Enjoy! Stacie

Wednesday, August 26, 2009

Easy Peach Jello Jam

Makes 3-4 pints
6 cups mashed fruit (I cut them in very small chunks)
3 cups sugar
2 (3 oz) pkgs peach jello
1 Tbs lemon juice (optional)

Immerse peaches in boiling water for 2 minutes and then rub the skins off under cold water. Cut peaches in small pieces. I even used a potato masher.
Mix fruit and sugar in large pan.
Bring to boil and boil 3 minutes. Stir often so it doesn’t scorch.
Add jello.
Cool and freeze in clean containers. This recipe can be doubled.
Enjoy! Grama Susie

Tuesday, August 11, 2009

Soft Molasses Cookies

Soft Molasses cookies

½ cup butter, softened
½ c. shortening
1 ½ c. sugar
½ c. molasses
2 eggs
4 c. flour
½ tsp. salt
2 ¼ tsp. baking soda
2 ¼ tsp. ground ginger
1 ½ tsp. ground cloves
1 ½ tsp. ground cinnamon

In large mixing bowl, cream together butter, shortening and sugar until light colored and fluffy. Beat in molasses and eggs. Add dry ingredients and blend thoroughly. Roll dough into walnut size balls. Roll in sugar and place 2 ½ inches apart on greased cookie sheet. Bake at 350 for 11 minutes. Do not overbake. Cool on wire rack. Store in lightly covered container to maintain softness. Yield: about 3 doz.

Wednesday, July 1, 2009

Starbucks Caramel Macchiato

Homemade Starbucks Iced Caramel Macchiato

Ingredients* Vanilla Syrup* 2 cups water* 1 1/2 cups granulated sugar* 3/4 teaspoon vanilla extract* 1/2 cup fresh espresso* 8 ounces milk, steamed with foam* 3 to 4 tablespoons caramel sauce* 4 small ice cubes and (optional) whipped creamDirections1. You can use vanilla syrup from a bottle or from Starbucks for the drink or make your own vanilla syrup following this Top Secret Recipe:2. HOT Caramel Macchiato3. Simply combine 2 cups water and 1 1/2 cups sugar in a medium saucepan and bring to a boil. Reduce heat and simmer for 5 minutes, then add 3/4 teaspoon vanilla extract. Remove from heat and cool. Store in a covered container.4. To make your coffee drink, add two tablespoon of vanilla syrup to a 16-ounce glass. Add 1/2 cup fresh brewed espresso followed by 8 ounces of steamed milk.5. Add 3 to 4 tablespoons caramel sauce to the drink. Stir before drinking.6. NOTE: Iced Caramel Macchiato7. Same ingredients, plus some small ice cubes and (optional) whipped cream:8. In a pint glass or iced tea glass (we're assuming 16 oz), add vanilla syrup and fill about 3/5 of the way with cold milk. Add ice almost to the top and pour espresso (2 shots would be typical) over the top. If you've done it right, the espresso will mix in only about halfway down without stirring. If adding whipped cream, add it here. Drizzle the top with caramel and enjoy.9. Makes one 16-ounce drink (grande size).*Note* You can now pocket the $3.90!!!

Lisa McConnell sent this to me this afternoon. I haven't had a chance to try it, but it sounded so good! Grma Susie