Sunday, January 10, 2010

Sour Cream Banana Muffins

1 c. sugar
1 stick butter, melted
1 egg
2 c. flour
1/2 c. sour cream
1/2 tsp. soda
1/2 tsp. vanilla
4 very ripe bananas, mashed

Mix together. Put in greased muffin pans, filling 2/23 full. Bake at 350 degrees for 25 minutes. Makes about 18-20 muffins.

*I've tried several different banana bread/muffin recipes and have never been that impressed. These however, are to die for!

Tuesday, December 22, 2009

Helen's Cinnamon Milk

2 cups powdered milk
1 cup non-dairy creamer
1 cup sugar
1/2 tbs. cinnamon

Mix everything together. It's that simple! To drink just fill your mug about 1/3 of the way full with mix then add warm water to fill the rest of the mug. You can also add a little bit of vanilla if you would like.

Sunday, April 26, 2009

Old Fashioned Lemonade

4 ½ cups water
1 cup sugar
1 ¼ cups fresh squeezed lemon juice (approx. 5-7 lemons)
1 teaspoon lemon zest

Using a juicer, juice the lemons and set aside. Mix together 4 ½ cups water and 1 cup sugar until sugar is dissolved. Add in the fresh squeezed lemons and 1 tsp. lemon zest. Mix well and refrigerate until chilled. This makes a GREAT summer treat!

Thursday, February 12, 2009

Heather's Breadsticks

3 Cups All-Purpose Flour
2 Tbs. Sugar
1 1/2 Tsp. Salt
1 Tbs. Yeast
1 1/4 Cups Warm Water
1/2 cup butter
Garlic Salt
Parmesan Cheese

Mix together water, yeast and salt. Let stand for 5 minutes. Add flour and sugar and mix until dough pulls away from sides of bowl.

Melt butter and pour half onto the bottom of a cookie sheet. Roll out dough and lay on top of butter, streching it until it touches the sides. Cut into slices and top with remaining butter. Sprinkle with Garlic Salt and Parmesan Cheese if desired. Cover and let rise for 30 minutes. Bake at 375 for 15-18 minutes.

I have also made this with about half the butter and it still turns out great. I have also substituted some of the flour for wheat and it worked great as well.

Wednesday, September 3, 2008

Rocky Road Fudge Bars

Rocky Road Fudge Bars
1/2 C. butter or margarine
1 oz. unsweetened chocolate cut up (I use 1/2 C. Choco. chips)
1 C. flour
1 C. sugar
1 t. baking powder
1 t. vanilla
2 eggs
1/4 C. butter, softened
1 8 oz. cream cheese softened
1/2 C. sugar
2 T. flour
1/2 t. vanilla
1 egg
1/4 C. chopped nuts
1 C. choco. chips
2 C. miniature marshmallows
1/4 C. butter
1/4 C. milk
1 oz. unsweetened chocolate, cut-up ( use 1/2 C. choco. chips)
Reserved cream cheese
3 C. powdered sugar
1 t. vanilla
Heat oven to 350.  Grease and flour 9x13 pan.  Melt 1/2 C. butter and 1 oz. chocolate over low heat in microwave, stirring until smooth.  Stir in remaining base ingredients and spread in pan.
In small bowl combine 6 oz. cream cheese, butter, sugar, flour, vanilla, and egg.  Beat until smooth and fluffy.  Stir in nuts.  Spread over chocolate mixture and sprinkle evenly with chocolate chips.  Bake at 350 for 25 to 35 minutes or until toothpick comes out clean.  Remove from oven and immediately sprinkle with marshmallows.  Return to oven and bake an additional 2 minutes.
Meanwhile, combine 1/4 C. butter, milk, chocolate and 2 oz. cream cheese and microwave on low heat, stirring until well blended.  Add powdered sugar and vanilla; mix until smooth, immediately pour frosting over marshmallows.  Refrigerate 1 to 2 hour or until firm.  Cut into 48 bars.  Store in refrigerator {they are SO yummy when they are cold!}

Thursday, July 3, 2008

Ashby's Homemade Pot Pie

2 uncooked pie shells
1 whole roasted chicken
2-3 stalks celery
1/2 white onion
1 Tbls. butter
3 red potatoes
2 large carrots
15 green beans
1/2 bag frozen corn
1/2 bag frozen peas
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
1/4 to 1/2 cup milk

Preheat oven to 350 degrees.

Take your roasted chicken breast (which can be found just about anywhere, Safeway, Wal-Mart, Costco, etc.) and peel the skin off the skin of the chicken and shred the meat; set aside.

Chop the celery and onions into small pieces. Melt butter in a skillet and saute the celery and onions together until onions are soft and translucent. Remove from heat and set aside.

Chop the remaining vegetables and place in a pot of water. I like to chop the vegetables in order of what needs to be boiled the longest. I start with the potatoes and put them in the water, then the carrots and put them in the water (.....are you seeing a pattern?), then the green beans, add the corn, and then the peas. Boil until potatoes are slightly tender. Drain water from vegetables.

Place one of the pie shells (I like to get the refrigerated Pillsbury shells that are rolled up) in the bottom of a pie dish and form the edges. Sometimes I have to cut off some of the edges because they are too big.

Now, mix the soups together (in a large bowl because you'll be adding all the other ingredients to it) and add desired amount of milk to thin. You don't want to make it too runny, or it'll spill out of the pie. Add the chicken, celery and onions, and vegetables. Mix together until everything is covered. Salt and pepper to taste. Pour into uncooked pie shell. Cover with the remaining shell, form sides, and cut a 1-inch slit in the top. You may want to put foil around the edges so they don't burn.

Place pie on cookie sheet because the insides sometimes drip out. Bake for 40 minutes, and remove foil around edges. Bake for another 5-10 minutes or until the top crust looks a golden brown. Let sit for another 5-10 minutes and serve!

Stove Top Chicken Casserole

1 pkg. Stove Top Stuffing Mix for Chicken
2-3 chicken breasts cut into 1 inch pieces
1 can Cream of Chicken soup
1/3 cup sour cream
1 bag (16 oz.) frozen mixed vegetables, thawed, drained

Preheat the oven to 400 degrees. Prepare stuffing mix as directed on box, set aside.
Mix together soup and sour cream. Add chicken and mixed vegetables and mix until covered with sauce. Place in 13x9 inch pan then top with prepared stuffing.
Bake 30 minutes or until chicken is cooked through!

So easy, and so good!