Saturday, November 20, 2010

Fruit Pizza

This is from the Cove Ward cookbook.
Beat- 1 c. sugar
1/2 c. margarine
Add- 1 egg
1 tsp. vanilla
1/2 c. milk
Mix together and add to above mixture- 2 tsp. baking powder
1 tsp. salt
1 tsp. soda
3 c. flour
Roll/press out onto 16 inch pizza pan or rectangle pan (A cookie sheet with sides works well. I always spray it with pam). Bake at 350 for 12 minutes. Cream 8 oz. cream cheese, 1 cup powdered sugar, and 8 oz cool whip. Spread on cooled cookie and add any kind of fresh fruits you like. ( I always have way more cream cheese mixture than I need.)

Thursday, November 18, 2010

Wendy's Chili

2 lbs ground beef
1-29 oz can of tomato sauce
1-29 oz can of pinto beans
1-29 oz can of kidney beans
1 c onion, diced
1/2 c green chilies, diced (1 lg can)
1/4 c celery, diced
3 medium tomatoes, diced
2 tsp cumin
3 Tbsp chili powder
1 1/2 tsp black pepper
2 tsp salt
2 c water
Brown meat. Combine all ingredients in crock-pot. Simmer on low for 8 hours, or 3-4 hours on high. Stir occasionally. You can add more beans and spices if desired. It makes a lot but it freezes well!

Cream Cheese Chicken

This is a really good and super easy!
1 cube butter
1 pkg Good Seasons Italian dressing
6 chicken breasts
1 can cream of chicken soup
8 oz. cream cheese
Melt butter and add package of dressing in crock pot; add chicken and simmer on high for 2 hours. Add soup and cream cheese to hot sauce and chicken; simmer for 1 hour. Serve over rice or noodles. (I turned it on low and put the soup and a frozen cream cheese in right before we left for church so it cooked for over 3 hours and was fine. I also shredded the chicken breast so my kids would eat it.)

Sunday, November 14, 2010

Pipers Chowder

This is the pipers chowder that Mom makes. I called Mardee to get the recipe.
5 lg. potatoes (2 cups)
1/4 c. chopped onion
1/2 c. carrots (about 3 large)
1/2 c. celery (3 stalks)
1 can corn (drain depending on desired thickness) recipe calls for creamed corn but I prefer just corn. (Corn goes in last)
Bring above ingredients to a boil in 2c. water and 1 tsp. salt. Simmer 10 mins with lid or until veggies are tender but not over cooked.
Cream sauce:
1/4 c. marg.
1/4 c. flour
2 c. milk
10 oz. colby jack cheese (or sharp cheddar)
Melt marg. and then stir in flour. Gradually add milk and stir until smooth. Stir in grated cheese until melted. Add to cream sauce the can of corn, the veggies and remaining broth. Stir until well mixed. Can add more water or milk to desire consistency. Heat but do not boil. Serve pipping hot.

Thursday, November 4, 2010

Apple cinnamon bread

I made this quick bread the other day. We really liked it. Hope you do too!
Apple Cinnamon Bread
1 1/2 cups all purpose flour

1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon all spice
1/4 teaspoon ground cloves
2 large eggs
1/4 cup canola oil
1/4 cup applesauce (I didn't have applesauce so I mashed a banana and it was great)
1 teaspoon vanilla
1 cup granulated sugar
2 cups Granny Smith apples, chopped

2 tablespoons brown sugar
1 tablespoon sugar
1 teaspoon cinnamon

Preheat the oven to 350 degrees F. Spray an 8 by 4 loaf pan with cooking spray and set aside. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, all spice, and cloves. Set aside. In the bowl of a stand mixer, add the eggs and beat on medium speed for about 30 seconds. Add in oil, applesauce, and vanilla and mix until smooth. Next, add the sugar and mix until well combined. Slowly add in the flour mixture and mix until flour is barely combined. Gently fold in the apple chunks. Pour batter into prepared loaf pan. In a small bowl, mix together brown sugar, sugar, and cinnamon. Sprinkle over the batter in the loaf pan. Bake for 50-55 minutes, or until loaf is golden and a toothpick comes out clean. Cool bread in pan for 10 minutes. Loosen sides and remove from pan. Cool completely on a wire rack before slicing.