Ingredients:
1 cup dry oats
1/2 cup peanut butter
1/2 cup mini chocolate chips
1/4 cup Grape Nuts
1/3 cup honey
3/4 cup chopped almonds
1 tsp vanilla
Dash of cinnamon
Methods:
Mix all ingredients together and form 1" balls.
Store in an air-tight container in the fridge.
Saturday, February 27, 2016
Dump Cake
Ingredients
2 cans of pie filling (apple, cherry, blueberry, etc)
1 box of cake mix (yellow cake works best, or spice cake)
2 sticks butter, melted
Methods
In a greased 9x13" cake pan, layer the filling then cake mix.
Pour melted butter all over the top.
Bake at 350 for 1 hour.
Serve with ice cream or whipped cream.
2 cans of pie filling (apple, cherry, blueberry, etc)
1 box of cake mix (yellow cake works best, or spice cake)
2 sticks butter, melted
Methods
In a greased 9x13" cake pan, layer the filling then cake mix.
Pour melted butter all over the top.
Bake at 350 for 1 hour.
Serve with ice cream or whipped cream.
BBQ Meatballs
Ingredients:
2 pounds ground beef (or substitute one pound of sausage or ground chicken)
1 1/2 cups bread crumbs
1/2 cup milk
2 tsp salt
2 eggs
1 (18 oz) BBQ sauce
Methods:
Preheat oven to 375 degrees.
In a large bowl, combine meat, bread crumbs, milk, salt, and eggs.
Mix and then shape into 1-2" meatballs, and place in a 9x13" baking dish.
Bake at 375 for 30 mins. Pour BBQ sauce over the meatballs and bake for an additional 35 minutes.
2 pounds ground beef (or substitute one pound of sausage or ground chicken)
1 1/2 cups bread crumbs
1/2 cup milk
2 tsp salt
2 eggs
1 (18 oz) BBQ sauce
Methods:
Preheat oven to 375 degrees.
In a large bowl, combine meat, bread crumbs, milk, salt, and eggs.
Mix and then shape into 1-2" meatballs, and place in a 9x13" baking dish.
Bake at 375 for 30 mins. Pour BBQ sauce over the meatballs and bake for an additional 35 minutes.
Homemade Bread
Ingredients:
1 package (1/4 ounce) active dry yeast
2 1/4 cups warm water (110-115 degrees)
3 Tbsp sugar
1 Tbsp salt
2 Tbsp oil
6-7 cups all-purpose flour
Methods:
In a large bowl, dissolve yeast in warm water. Add sugar, salt, oil, and 3 cups of flour.
Beat until smooth. Stir in enough of the remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic; about 8-10 minutes.
Place in a greased bowl, turning once to grease the top.
Cover and let rise in a warm place until doubled, about 1 1/2 hours.
Punch dough down. Turn onto lightly floured surface; divide dough in half.
Shape each into a loaf. Place in two greased 9" x 5" loaf pans. Cover and let rise until doubled, about 45 minutes.
Bake at 375 degrees for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool.
1 package (1/4 ounce) active dry yeast
2 1/4 cups warm water (110-115 degrees)
3 Tbsp sugar
1 Tbsp salt
2 Tbsp oil
6-7 cups all-purpose flour
Methods:
In a large bowl, dissolve yeast in warm water. Add sugar, salt, oil, and 3 cups of flour.
Beat until smooth. Stir in enough of the remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic; about 8-10 minutes.
Place in a greased bowl, turning once to grease the top.
Cover and let rise in a warm place until doubled, about 1 1/2 hours.
Punch dough down. Turn onto lightly floured surface; divide dough in half.
Shape each into a loaf. Place in two greased 9" x 5" loaf pans. Cover and let rise until doubled, about 45 minutes.
Bake at 375 degrees for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool.
Chicken and Noodles
Ingredients:
A store bought rotisserie chicken or 2 pounds cooked chicken breast/thighs
24 oz frozen homemade egg noodles
2-32oz cartons of chicken broth
Poultry seasoning
1 Tbsp Dry chicken broth base/seasoning
1 tsp dried thyme
Salt and Pepper to taste
5 oz can of evaporated milk
2 Tbsp cornstarch
Methods:
In a large stock pot, bring broth and seasoning to a boil, add noodles and cook.
Combine evaporated milk and cornstarch to make a slurry, mix until smooth.
Add the slurry to the broth.
Add bite-sized pieces of chicken.
Simmer 5-10 mins, or until desired thickness is achieved.
Enjoy!
A store bought rotisserie chicken or 2 pounds cooked chicken breast/thighs
24 oz frozen homemade egg noodles
2-32oz cartons of chicken broth
Poultry seasoning
1 Tbsp Dry chicken broth base/seasoning
1 tsp dried thyme
Salt and Pepper to taste
5 oz can of evaporated milk
2 Tbsp cornstarch
Methods:
In a large stock pot, bring broth and seasoning to a boil, add noodles and cook.
Combine evaporated milk and cornstarch to make a slurry, mix until smooth.
Add the slurry to the broth.
Add bite-sized pieces of chicken.
Simmer 5-10 mins, or until desired thickness is achieved.
Enjoy!
Subscribe to:
Comments (Atom)