Strawberry Rhubarb Sauce

Strawberry Rhubarb Sauce

4 cups sliced fresh or frozen rhubarb, thawed
1 package (10 ounces) frozen sweetened sliced strawberries, thawed
1/2 cup water
1/4 cup quick-cooking tapioca
1 cup sugar
4 drops red food coloring, optional

In a 2-qt. microwave-safe dish, combine the fruit, water and tapioca Let stand for 5 minutes. Cover and microwave on high for 3-1/2 minutes. Stir; cook 2-1/2 minutes longer or until the rhubarb is tender. Stir in the sugar. Cover and microwave for 1-2 minutes. Stir in food coloring if desired. Serve warm or chilled.

Yield: 4-1/2 cups.

Rhubarb Crisp

Rhubarb Crisp


3/4 cup sugar
3 tablespoons cornstarch
3 cups sliced fresh rhubarb or frozen rhubarb, thawed
2 cups sliced peeled apples or sliced strawberries
1 cup quick-cooking or old-fashioned oats
1/2 cup packed brown sugar
1/2 cup butter, melted
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
Vanilla ice cream, optional

In a large mixing bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. square baking dish. In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° for 45 minutes or until bubbly and fruit is tender. Serve warm with ice cream if desired.

Yield: 8 servings.

Rhubarb Cream Muffins

Rhubarb Cream Muffins

1/2 cup butter, softened

1 1/2 cup packed brown sugar

2 egg

2 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup sour cream

1 1/2 cup diced fresh or frozen rhubarb

1/2 cup chopped walnuts

TOPPING:

1/4 cup sugar

1/2 teaspoon ground cinnamon

1 tablespoon cold butter

In a large mixing bowl, cream butter and brown sugar until light and fluffy. Add egg; mix well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in rhubarb and walnuts. Fill paper-lined muffin cups three-fourths full. For topping, combine sugar and cinnamon in a bowl; cut in butter until crumbly. Sprinkle over batter. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Yield: 8 jumbo muffins

Note: I added 1/2 cup chocolate chips instead of the nuts (hubby is slightly allergic to nuts), and didn't put the topping on (how much sugar do you need in the morning).

Oven Apple Pancake

We love this recipe. I make it when I have time - take about 1 hour start to finish, but is well worth the time and effort.

Oven Apple Pancake

1/4 cup butter or hard margarine

1/3 cup brown sugar, packed

ground cinnamon, light sprinkle

2 apples, peeled, cored and sliced in wedges

3 large eggs

3/4 cup milk

1/2 tsp. salt

3/4 cup flour

Melt butter in 9 inch pie plate in 425F oven. Stir brown sugar into melted butter. Sprinkle with cinnamon. Overlap apples in single layer. Cook in oven for 10 minutes.

Beat eggs with spoon in bowl. Add milk, salt and flour. Stir to moisten. Don't try to smooth out small lumps. Pour over apples. Return to oven. Bake for 20-25 minutes. Cut into wedges.

Surprise Cupcakes

I don't make these very often. Everyone loves them, but just don't seem to remember that I have this recipe. I made about 20 cupcakes with this recipe.





Surprise Cupcakes

2 1/4 cup flour
1 1/2 cup sugar
1 1/2 cup water
1 tsp. baking soda
1 1/2 tsp. salt
3/4 cup oil
1/4 cup cocoa
3 tsp. vanilla

Fill cupcake liners half full. Add generous teaspoonfull of filling to top of cupcake batter.


Filling:
1 cup cream cheese (8 oz)
1/3 cup sugar
6-8 oz. chocolate chips
1 egg
1/8 stp. salt

Let cheese warm at room temp. till soft. Mix cheese, egg, sugar and salt. Beat well. Add chocolate chips and stir.

Bake cupcakes at 350F for 18-20 minutes.

Muffin Pan Meatloaf

This recipe was found on someones blog, but for the life of me - I can not remember which one! I should have bookmarked it. Tried the recipe for supper today and it worked wonderfully. We are a big meatloaf loving family and these were super easy to make.

Muffin Pan Meatloaf

Ingredients:

1 1/2 lbs ground beef

1 egg

1 - 8 oz can tomato sauce

1 cup Stove Top Stuffing (straight out of box)

Sauce Ingredients:

1/4 cup ketchup

2 tbsp. brown sugar

1 tbsp. vinegar

Preheat oven to 350F. In a large bowl combine the ground beef, egg, tomato sauce, and stove top. Roll into even balls and place into muffin pans. In a small bowl combine ketchup, brown sugar, and vinegar. Spoon the sauce over the meatloaf. Place in oven and cook for 25 min. Feeds a family of 4.

Cinnamon Rolls

This is my Grandma's recipe. I've made it many times and never have anything go wrong - they always turn out amazing!! Grandma is a little confused as to why I can make her cinnamon rolls but couldn't bake a loaf of bread if my life depended on it!







Cinnamon Rolls


Dissolve:
2 tbsp. yeast
1/2 cup warm water
1 tbsp. sugar


Add:
1/2 tsp. salt
1 c. milk, scalded and cooled to lukewarm
Flour - enough to make a thin sponge


Let rise 1/2 hour.


Then add:
1/2 cup white sugar
1/2. oil
2 eggs
Flour - to make medium stiff dough.


Let rise till double in bulk. Roll our approximately 1/4 inch thick. Then spread with mixture of:/1/2 cup margarine (softened) and 1 cup brown sugar. Sprinkle with cinnamon and raisins (optional) to taste. Let rise about double. Bake at 350F approximately 25 mins.

Slow-Cooker BBQ Short Ribs

Was on Yahoo Messenger with a friend the other morning. Asked her if she had a recipe for short ribs, 1 minute later she gave me the link for these. Tried them and really quite enjoyed them. This is my first attempt at Beef Ribs, we are more of a Pork Rib family, but this was a really nice change. Love the slow-cooker, so much less work.

Slow-Cooker BBQ Short Ribs

4 lb. beef short ribs
1 large onion, coarsely chopped
1/4 cup flour
1 cup Kraft Original BarBQ Sauce
1/4 cup honey
1 tbsp. yellow mustard

Pleace ribs in slow cooker; top with onions. Mix remaining ingredients; pour over meat and onions. Cover with lid.
Cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. Remove ribs from slow cooker; cover to keep warm. Skim excess fat from sauce; return ribs to sauce. Stir gently until evenly coated.

Cream Puff Dessert

This is the second time I've made this dessert. We love banana cream pie and I thought this would be a nice change - but almost the same. The recipe doesn't call for banana's but I added a layer on top of the cream puff crust. It turned out really well.

Cream Puff Dessert

1 cup water

1/2 cup butter

1/4 tsp. salt

1 cup all-purpose flour

4 eggs

Filling:

1 package (8 oz) cream cheese, softened

2 1/2 cups cold milk

2 packages (3.4 oz each) instant vanilla pudding mix

Topping:

1 carton (8 ozs) frozen shipped topping, thawed.

In a saucepan over medium heat, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Continue beating until smooth and shiny. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition.

Pour into a greased 15 in x 10 in x 1 in baking pan. (I used a 9 x 13). Bake at 400F for 28-30 minutes or until puffed and golden brown. Cool on a wire rack. (when you take it out of the oven - it might be taller than the pan - but it will shrink)

For filling, in a large mixing bowl, beat the cream cheese, milk and pudding mixes until smooth. Spread over the crust; refrigerate for 20 minutes. Spread with whipped topping. Store in the refrigerator.

Chicken Pot Pie

Decided last weekend that I need to make some pot pie. Saw a recipe for it in a magazine, it looked so yummy and I just happened to have some chicken breasts in the freezer. This is a huge recipe, made 7 pot pies. We had 2 for supper, sent one along with Luke when he left for college (after the weekend), and put the rest in the freezer for days I don't feel like cooking. The containers are 7 inches in diameter by 1.5 inches deep.

Chicken Pot Pie

5-6 medium potatoes, peeled and cut bite size

1 large onion, peeled, cut up

boiling salted water

4 cups frozen peas and carrots, (or mixed veggies)

4 chicken bouillon cubes

3 cups boiling water
10 oz. condensed cream of chicken soup

10 oz. condensed cream of celery soup

6 cups cooked chicken, cut up

1/2 tsp. thyme

Cook potatoes and onion in boiling salted water until tender. Add peas and carrots. Cook for about 3 minutes more. Drain. Dissolve bouillon cubes in boiling water in large bowl. Add soup to bouillon and stir. Add chicken, thyme and vegetables.

Divide evenly between containers.

Make your favorite pie crust dough. Roll fairly tin and cut to fit just over the edge of the container the chicken mixture is in.

Bake at 400F for 10 minutes, then turn oven down to 350F and bake till filling is bubbly and the crust is golden brown, possibly another 30 minutes.

Swedish Meat Balls

This recipe comes from my mother-in-law. I've made it many times and it is a favorite. Can never go wrong with meat balls, they go with anything.

Swedish Meat Balls

1 lb. ground beef

1/2 cup minced onion

1 tbsp. worcestershire sauce

3/4 cup bread crumbs

1 1/2 tsp. salt

1/8 tsp. pepper

1 egg

1/2 cup milk

1 tbsp. salt

parsley

Shape into tiny meat balls and bake at 375 F for 20 minutes.

Sauce:

3/4 c. water

1 tbsp. soya sauce

3/4 c. brown sugar

1/3 cup ketchup

1/3 cup vinegar

1 tsp. cornstarch

Mix and simmer a few minutes. Pour over meat balls in a casserole. Bake at 350 F for 30-45 minutes.

Chocolate Chip Cookies

These are the most awesome chocolate chip cookies you will ever make. I got the recipe from a friend many years ago and it's the only one I use now. They don't last long at our house, unless I manage to get a few to the freezer without anyone noticing!!

CHOCOLATE CHIP COOKIES

1 c. butter or marg. softened

2 tsp. vanilla

1/2 c white sugar

1 c. brown sugar

2 eggs

3 c. flour

1 tsp. baking soda

1 tsp. warm water

1 1/2 cs. chocolate chips

Cream together softened marg, eggs and sugars. Add vanilla and water. Mix in seperate bowl - flour, baking soda, and chocolate chips. Add to creamed mixture, mix with spoon. Place on cookie sheet. I use a tbsp. quite round full (we like bigger cookies).

Bake for 8 minutes at 350F. The cookies will look like they are not quite done in the middle - this is perfect. They should be light brown around the edges. If they are too raw - bake one or two minutes more. Let them sit in the cookie sheet for a few minutes before removing to cool completely.

I've made this batch with white chocolate chips (chocolate chips give Brad migranes). I've also done this recipe with smarties or butterscotch chips.

HAPPY COOKING!!

Audrey

Beef Roast and Oven Fried Rice

Had this for supper today. YUMMY!! The roast was soft and moist and the rice was a really nice side dish.

BEEF ROAST

One beef roast

2 medium size cans of Cream of Mushoom soup

2 envelopes of onion soup mix with garlic

1.5 cans of water

Mix soups and water in large crockpot - add roast. Cook on high for about 4 hours - then on low about 1.5 hours. I defrosted the roast before placeing in crock pot.

OVEN FRIED RICE

2 cups rice

4 cups water

1/4 cup oil

1/2 cup chopped onion

1/2 cup chopped green pepper

2 tablespoons soy sauce

1 package onion soup mix

1 can mushrooms, undrained

Combine all ingredients. Place in large casserole and cover. Bake at 350F for 1 1/2 hours or until rice is done.

Sauce for Swiss Steak

I haven't stopped cooking - just forget to take pictures!! So I'm going to do just the recipe this time because it was really good!

SAUCE FOR SWISS STEAK

2 c. tomato sauce
2 c. tomatoes
1 c. ketchup
1 1/2 bay leaves
1 1/2 tbsp. brown sugar
1/2 tsp. thyme
1/4 tsp. garlic salt
1/4 tsp. marjoram
chopped celery
chopped onion
strips of green pepper
3 c. water

Combine ingredients and pour over steak in a casserole dish. Bake, covered, at approximately 325 t0 350F for a couple of hours.

I used round steak that I pounded with my pampered chef tenderizer, and did it in the crockpot till the steak was soft. Really nice flavour.

I've been Tagged!!

I've been tagged by Boutique by Bonnie. She has a wonderful blog where she is giving away the most amazing pair of earrings!! And also an Esty shop Boutique by Bonnie where she has wonderful jewelry!!



Here are the rules for getting tagged!
~ Link to the person who tagged you and add a pic from their shop
~ Post the rules on your blog
~ Write six random things about yourself
~ Tag six people at the end of your post and link to them
~ Let each person know they've been tagged


Six random things about me:
#1. My computer got a virus on the weekend. Would really like to have a "chat" with the person who invented it!!!
#2. Get my hair cut every 9 months, if it needs it or not. Hubby likes long hair, mine is just past my waist, so get 4 inches cut off once a year.
#3. Featuring 2 crafters/artists on my regular blog every week. Having a blast!!!
#4. Having a hard time coming up with 6 random things about me!!
#5. Didn't have to drive school bus today - school was cancelled due to the -43 degrees this morning. YIPEE!!!!!!!!
#6. I am going to have someone design an award that everyone understands!! Being tagged is easier then getting an award that you don't understand.


These are the blogs I'm tagging:
Clear Lake Creations
Fire House Jewelry
Simply Tempted
Maggie Mags Art
Luv My Monkeys
The Prim Pantry

Please go check them all out!! They are awesome blogs. Thanks so much for the tag - now off to do some tagging myself.

Teener's Dish

I have absolutely no idea how this dish got it's name or where I got the recipe. It's sorta like Hamberburger Helper, but home made. Hadn't made it in a long time - was looking through a Church cookbook that I had contributed too and found it. Still yummy!!

TEENER'S DISH

1 lb ground beef

1 cup chopped onion

1 green pepper, slivered

1 1/2 cups frozen kernel corn

3/4 tsp. salt

1/4 tsp. pepper

2 2/3 cups dry colored fusilli (or other pasta)

2 3/4 cups tomato juice

1 cup grated sharp cheddar cheese

Spray frying pan with non stick cooking spray. Add ground beef, onion and green pepper. Saute' until no pink remains in meat and onion is soft.

Add corn, salt, and pepper. Stir.

Layer 1/2 dry fusilli in 3 quart casserole followed by 1/2 meat mixture, secon 1/2 fusilli and second 1/2 meat. Pour tomato juice over all. Cover. Bake in 350F oven for 1 hour and 25 minutes until noodles are tender.

Sprinkle cheese on top. Bake, uncovered, for 5 minutes more. Dig in!!

Brownies

Well - I did a pork chop recipe 2 days ago for supper. It was okay - but I would definitely do things differently next time, so I haven't decided yet if I'll post that recipe. But this one is great!!I've never tried Brownies with sour cream before, these are really moist and not to sweet. Will mark this one as a keeper.

BROWNIES

Ingredients:

1 cup margarine, melted

1 cup water

3 rounded tbsp. cocoa

Boil above ingredients and let cool.

Add to cocoa mixture:

2 cups flour

1 tsp. baking soda

2 cups white sugar

1/2 tsp. salt

1 cup sour cream

Bake in large cookie sheet at 350F for 20 minutes.

Icing:

1/4 cup cream

1/3 cup margarine/butter, melted and cooled

3 tbsp. cocoa

Add 2 cups icing sugar and 1 tsp. vanilla and mix well. Pour over cake while still warm. Enjoy!

Well - I placed the 1 cup of margarine in a 2 cup glass measuring cup and melted it in the microwave, then added really hot water from the tap and mixed in the cocoa till it was smooth. (why heat up an element?) Also - I baked the brownies in a 9 X 13 pan, but then had to bake it almost 10 minutes longer. They are really quite good!!

Cream of Cauliflower Soup

This is one of my favorite soups. The rest of the family like meat in their soup, but enjoy this one too. It's quick and easy to make.

Cream Of Cauliflower Soup

Cook in salted water until soft:

1 medium head cauliflower, chopped

Saute' in large saucepan until yellow:

4 tbsp. buter or margarine

1/4 cup chopped onion

Blend in:

1/4 cup flour

Add:

3 c. Chicken broth

2 cups milk

1 tsp. Worcestershire sauce

cauliflower and cooking water

Cook until mixture thickens slightly. Add:

1 c. shredded cheese

Stir to melt cheese and serve sprinkled with herbs.

I used velvetta this time. Sometimes the shredded cheese gets a bit stringy.

Strawberry/Rhubarb Crepes with Cream Cheese Filling

These are wonderful Crepes! I don't make them to often, usually for special occasions. Our oldest son is going back to college today, so I thought I'd make a special breakfast, and this is one of his favorites.

Strawberry/Rhubarb Crepes

with Cream Cheese Filling

1 cup all purpose flour

1 tbsp. sugar

1/2 tsp ground cinnamon

1 1/2 cups milk

2 eggs

FILLING:

1 package (8oz.) cream cheese, softened

1 carton whipped topping, thawed

1/2 cup confectioners' sugar

In a large bowl, combine above ingredients. Cover and refridgerate for 1 hour.

In a 8" nonstick skillet, melt 1 tsp. butter. Stir batter; pour about 2 tablespoons into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack.

Repeat with remaining batter, add butter to skillet as needed. When cool, stack crepes with waxed paper on paper towels in between.

In a large mixing bowl, beat the filling ingredients until smooth.

Spread 2 rounded tablespoonfuls on each crepe; roll up. Top with Strawberry Rhubarb Sauce.

STRAWBERRY/RHUBARB SAUCE

2 1/2 cups chopped fresh or frozen rhubarb (1" pieces)

1 cup water

1/2 cup sugar

2 tbsp. grated lemon peel

1/4 tsp. salt

1 cup sliced fresh or frozen unsweetened strawberries

2 tbsp. lemon juice

1/4 tsp. ground cinnamon

3-4 drops red food coloring, optional

In a saucepan, combine rhubarb, water, sugar, lemon peel and salt; bring to a boil. Reduce heat. Cook, uncovered, over medium heat until rhubarb is soft, about 10-15 minutes. Remove from the heat and let stand for 5 minutes. Stir in strawberries, lemon juice and cinnamon. Add food coloring if desired.

I used strawberry/rhubarb pie filling this morning, but I do make the sauce from scratch in the summer when I have access to fresh fruit. We've also used apple, or cherry, or blueberry piefilling. I have a crepe pan, so I use quite a bit more batter than the 2 tbsp. the recipe calls for.

Chicken/Turkey Enchiladas

The recipe does call for chicken - but again - I am using left over turkey from Christmas Dinner. I usually buy the biggest bird I can find, the family loves left over turkey and this is a favorite.

CHICKEN/TURKEY ENCHILADAS

2 c. chicken/turkey chopped

1 c. shredded cheese

1/2 c. salad dressing (or mayo)

1/2 c. chopped onions

1/2c. salsa

1/2 tsp. salt

1 green pepper, chopped

Mix the ingredients in a large bowl. Place down the center of a wrap and fold, placeing seam side down. Cover with some more salsa and cheese. Bake at 350F for 20-30 minutes.

I used 10" wraps in a 9 x 13 inch pan, but you can use whatever works best in your pan. If I double the recipe I make about 8 large wraps.

Cherry Almond Squares

This square has a nice subtle almond flavor. The recipe calls for Cherry Pie Filling. I usually use Wildberry (Logan doesn't like cherries).

CHERRY ALMOND SQUARES

1 cup margarine, softened

3 tsp. almond extract

2 cups sugar

4 eggs

3 cups flour

1 can cherry pie filling (or your favorite)

GLAZE:

1 cup icing sugar

1 tsp. almond extract

1 tsp. marg, melted

2 tbsp. warm milk

Cream margarine and almond extract together. Add sugar, beat well. Beat in etts, one at a time. Add flour and mix. Spread 2/3 of dough mixture into a 9x13 inch greased pan. Cover with pie filling. Spread reamining mixture over top of pie filling. Bake at 350F for 30-40 minutes or when top is light brown. Spread with glaze while the cake is hot.

When spreading the dough over the pie filling - I use 2 tsp. and only take a bit at a time.