Just something I wanted to share with you all!

 

The eye of desire dirties and distorts. Only when we desire nothing, only when our gaze becomes pure contemplation, does the soul of things (which is beauty) open itself to us. If I inspect a forest with the intention of buying it, renting it, cutting it down, going hunting in it, or mortgaging it, then I do not see the forest but only its relation to my desires, plans, and concerns, to my purse. Then it consists of wood, it is young or old, healthy or diseased. But if I want nothing from it but to gaze, "thoughtlessly," into its green depths, then it becomes a forest, nature, a growing thing; only then is it beautiful.

Hermann Hesse: from "Concerning the Soul"

 

KEEPING WHIPPING CREAM STIFF:  For each cup of cream use 1/2 t. gelatin and 1 T. cold water.  Sprinkle the gelatin over the cold water and let it stand for 5 minutes then dissolve it completely by placing in microwave for 5 second intervals - check after each 5 seconds.  Whip your cream until barely stiff then add the melted gelatin/water mixture during whipping.  I keep this note in the front of my recipe box!  There are times I whip up cream ahead of time and want it stay "fluffed".

 

 

That you can cook a roasting chicken in your crock pot with no fluids?  All you need to do is butter the outer skin and season as you usually do then place in crockpot.  Turn on high untill it begins to steam then turn to low.  Will nicely brown without ever turning your oven on!

 

 

Place your eggs in coldest water available and bring to boil.  Cover, turn burner off and allow to sit for 20 minutes then immediately immerse in cold water.  Also for easy peeling - I shake them rapidly in the water to break the shell all the way around then place a teaspoon under the shell and it should come right off without tearing the white.

 

This sauce is with a flank steak recipe below, but is great on roast and roast beef sandwiches also!

 

1/4 C. Mayonnaise

1/4 C. Sour Cream

1 T. Dijon Mustard

2 Green Onion Tops (finely chopped)

1 T. Prepared Horseradish

 

 

Cream:

 

1 1/2 C. Sugar

1 C. Butter (if substituting oleo - sticks only)

 

Add:

 

2 Eggs

 

Then beat in:

 

2 3/4 C. Flour

1/4 t. Salt

 

Coating:

 

4 T. Sugar

2 t. Cinnamon

 

(I always make more then store what is left and use again)

 

Roll into balls (approximately one generous heaping teaspoon - the size can be whatever you want - this is what I use - have gone as large as a teacup saucer) then roll in mixture and place on ungreased cookie sheet.

 

Bake at 400 for 8 - 10 mins.

 

 

1 C. Butter (softened) (if you use oleo it must be in sticks)

1/2 C. Sugar

1 1/2 C. Flour

1/2 C. Chopped Nuts

1/2 C. Crushed Potato Chips

1 1/2 t. Vanilla

 

Cream butter and sugar, then add remaining ingredients one at a time in order given.

 

Drop onto UNGREASED cookie sheet (approx. heaping teaspoon)

 

Bake at 350 for 15 minutes.

 

Sprinkle with powdered sugar while still warm.

 

 

This was my grandmother's recipe and it never fails!

 

Cream:

 

1 C. Butter (oleo maybe substituted but must be sticks)

1 1/2 C. Sugar

3 Eggs

 

Add:

 

1/2 t. Salt

3 t. Baking Powder

4 C. Flour

1 t. Vanilla

 

Chill dough at least one hour, then roll on floured surface to about 1/4" thickness and cut.

 

Bake at 375 for 6 - 8 minutes (til edges just begin to brown)

 

Decorate as desired when completely cooled.

 

 

 

 

This is great for a fast dessert!

 

4 oz. Cream Cheese (softened)

1 T. Half and Half

1 T. Sugar

Mix cream cheese, 1 T. half and half and sugar in large bowl with wire whisk until smooth.  Stir in 1 1/2 C. Cool Whip.  Spread on bottom of crust.

 

1 1/2 C. WHOLE Milk or Half and Half

2 Pkgs. Instant Chocolate Pudding

 

Beat above with wire whisk approximately 1 minute.  (Mixture will be thick)  Stir in 2 C. Cool Whip then spread over cream cheese layer.  Refrigerate 4 hours or until firmly set then top with remaining Cool Whip.

 

 

3 c. flour
2 1/2 c. sugar
1/2 c. butter

1/2 c. softened cream cheese (do not use the spreadable)

4 eggs
3 level tsp. baking powder
1 c.  milk
1 tsp. vanilla

 

Cream together the butter and sugar; add eggs one at a time, beating well after each.   I sift the flour and baking powder.  Then add flour mixture and milk to creamed sugar and butter, alternating flour and milk. Begin and end with flour. Add vanilla. Remove approximately 1/3 of batter and add approximately 1/4 c. strawberry juice from cleaned and sugared berries.  Pour plain batter into pan then the strawberry flavored batter and use knife to swirl in.  Bake in tube (bundt) pan at 350 degrees about one hour until toothpick comes out clean.

 

I served this warm with strawberries and sweet cream.

 

This was hubby's grandmother's recipe.

 

2 Packages of Graham Crackers crushed

3/4 C. Butter (melted)

1/4 C. Chopped Walnuts

 

Press mixture in bottom of 9 x 13 baking dish

 

Cream:

 

3 Packages Cream Cheese - 8 oz.(if you prefer fluffier use on 2 pkgs)

1 C. Sugar

1/4 t. Almond Extract

2 t. Vanilla ( I use "double vanilla" - Watkins makes it and I find it at Walmart)

3 C. Sour Cream

 

 

Then add - one at a time while beating 5 eggs.

 

Bake at 350 degrees until knife comes out clean - begin checking at 45 mins.  - top till brown slightly

 

1 C. Packed Brown Sugar

1/2 C. Butter (no substitute)

1/4 C. Heavy Whipping Cream

3/4 C. Chopped Pecans (not too fine)

 

Combine brown sugar, butter and heavy whipping cream in sauce pan and stir over low heat until butter is melted.  Pour into two greased 9" round cake pans.  Sprinkle pecans over mixture. 

 

I make a mean chocolate scratch cake but you can use a devil's food cake mix - pour batter carefully over mixture and pecans.  Bake at 325 degrees for 35 - 45 minutes (toothpick test).  Cool in pans for 10 minutes then invert to wire racks til completely cool.

 

1 3/4 C. Whipping Cream

1/4 C. Confectioners' Sugar

1/4 t. Vanilla

 

Beat until stiff. Place one layer on cake plate and top with half the cream mixture then place second layer on and repeat.

 

If you are not going to use this cake all at once and don't want your cream to "wilt"  see special notes at top to keep it firm.  Or, in the alternative, use Cool Whip.  (You see that al?  lol)  I have in a bind used it, but I don't think it is as good.

 

 

This cake is awesome!!! But I ONLY make it at holiday time.  LOL  Just waaaaaaaaaaay too fattening.  This cake is served warm so I make the sauce when I am ready to serve.  (Can be nuked fine IF leftovers)

 

3 T. Butter (no substitutes) softened

1 C Sugar

1 Egg

1 C. Flour

2 t. Baking Powder

1 t. Ground Nutmeg

1 C. Whole Milk

2 C. Fresh Cranberries

 

Cream butter and sugar, then beat in egg.  Combine flour, baking soda and nutmeg and add to the butter/sugar mixture alternating with milk.  STIR in cranberries.  Pour into  greased 11 x 7 greased baking dish.  Bake 34 - 40 minutes at 350 degrees.  (toothpick test)

 

 

1 1/3 C. Sugar

1 C. Heavy Whipping Cream

2/3 C. Butter

 

Stir constantly over medium heat until butter melts and heated through.  Pour over cake servings.

 

 

 

 

 

 

Hubby adopted this name for my concoction!  lol  This is simple, fast n good.

 

1 Yellow Cake Mix

1 Can Crushed Pineapple

1 Pkgs. Instant Cream Cheese Pudding (you may prefer more - I usually use 2 - start with one and see)

1 Lg. Container Cool Whip (omg there it is again!  lol)

 

Prepare cake mix as directed in 9 x 13 baking dish.  Poke holes in the cake so the pudding will penetrate the cake better.  Top the cooled cake with pudding, then pineapple, then the Cool Whip.

 

You can use your own whipped cream - I do - but this is simplified version.

 

 

 

2 T. Olive Oil

2 lbs. beef (I used either round steak or chuck roast cut into 1/2" cubes)

 

In 8 qt. dutch oven or soup pot over medium heat brown meat in oil.

 

Add:

 

2 1/2 qts. Water

2 Large Carrots (sliced)

3 Small Turnips (about 1/2 lb. cut into match thin strips)

1 Small Head of Cabbage (shredded)

2 Beef Bouillon Cubes

1 Can Tomato Puree (28 - 29 oz.)

1/2 C. Barley

2 t. Salt

1 Bay Leaf

 

Heat to boiling then reduce heat to low, cover and simmer about an hour until meat and vegetables are tender.  REMOVE BAY LEAF. 

 

Stir in:

 

1 Large Can Kidney Beans

1/4 C. Chopped Parsley (I use fresh but dried would probably be ok)

 

Continue to simmer for at least another 2 hours before serving.  I think this gets better each time it's reheated and it freezes well!

 

 

 

 

(BYTEYOU!!! I AM WINGIN THIS   LOL)

 

This is just a soup I throw together so depending on how much you want . . .    It can be made with meatballs and chicken and/or roast.  (I use chicken and meatballs.)  If you prefer more beef cook a small roast (preferably chuck they tender and fall apart better) until it literally falls apart - slooooooow and loooooooong.  With chicken (which is what I prefer in mine)  I used chicken breasts (usually about 3) and shred it.

 

2 Large Cans of Chicken broth (unless you prefer to make your own)

Shred the beef roast and/or chicken and add to the chicken broth.

Add your meatballs (which I make like half to one-third the normal size) and fresh spinach.  I buy bags of baby spinach and add entire bag. 

 

The pasta you will add is ACINE DI PEPE - cook this separately in water as it absorbs a good deal of water!  Then add to the above mixture.  Simmer entire mixture at least one hour before serving.  Again, this freezes well and gets better with each heating.

 

This soup is so thick, rich and creamy and it disappears as fast as I make it!

 

Saute for about 3 mins.:

 

1/4 C. Chopped Onions

2 T. Olive Oil

 

Add:

 

4 C. Water

6 Chicken Bouillon Cubes

 

When the cubes are dissolved add 1 lb. Kluski Noodles.  Cook for about 3 minutes.

 

Add:

 

2 - 10 oz. Pkgs. Frozen Broccoli - Cook for about 5 minutes.

 

Then add:  (stirring constanly until cheese is melted)

 

1 Lb. Velveeta Cheese

6 C. Milk

 

Can be served immediately after the cheese is melted.

 

1 Can of Chicken (drained)

1 Large Can (family size) Cream of Chicken Soup

1/2 Can of Milk (to clean it)

1 Bag Frozen Peas and Carrots

Salt

Pepper

Worchestshire Sauce

 

Combine then add spices to taste.

 

Serve over bread, rice or mashed potatoes.

 

For each serving cook two lasagna noodles.   Add olive oil (just a couple tablespoons) to water to prevent sticking of noodles. 

 

Combine:

 

4 C. Ricotta Cheese

1 - 2 C. Spinach (it cooks way down as you know/l love it so i use 2)

1 Can/Jar Mushrooms

1 C. Shredded Mozzarella

1/2 C. Grated Parmesan

1 Egg

 

Combine then after noodles are cooked place crosswise in a x formation.   Take a handful of the cheese mixture and place in the center of the noodles - wrap one noodle, then the other and place in baking dish.  After you have all the servings in you want (you can freeze the cheese mixture fine is there is some left over) top with your favorite spaghetti sauce - I use a meat/mushroom sauce and usually add some meatballs to the dish.  Then spread more grated mozzarella and sprinkle more parm on top.  Bake at 350 for approximately 30 minutes.

 

Mangia!

 

 

 

1 1/2 lbs. tenderized round steak sliced (or buy steak for stir fry)

1 1/2 T. Olive Oil

1 Large Onion sliced in about 1/2" slice (separate into rings)

2 Green Peppers (cleaned and sliced into 1/2" slices)

1 Can/Jar Mushrooms (4 oz. - drain and reserve liquid)

1 Can Cream of Mushroom Soup

1/2 C. Cooking Sherry

1 1/2 t. Garlic Salt

 

In large skillet brown steak in oil over high heat.  Add onions and green peppers and saute until "tender crisp".  Combine soup, sherry, liquid from shrooms and garlic salt.  Pour mixture over steak, add mushrooms, reduce heat and simmer for one hour.  (Or you can place this in a baking dish and bake at 350 degrees for one hour.) 

 

Serve over rice.

 

1 Lb.  chuck roast or tenderized steak 

1 Can Mushroom Soup

1/2 Can Water

1/2 Pkg. Onion Soup Mix

1 Can/Jar Mushrooms

1/2 Pt. Sour cream

 

Combine in baking dish and bake at 300 degrees for at least 3 hours.

Serve over noodles.  DO NOT COVER IN OVEN - the condensation will thin the sauce! 

 

Also, this can be cooked in a crock pot.  Use high setting until it begins to boil, then reduce to low temperature. 

 

Melt 1/2 C. Butter (no substitute)

Stir in 12T. Flour (7 if you prefer a thicker roue)

1 t. salt

Dash of white pepper (you can use black - just can't see the white lol)

 

Add 4 C. Chicken Broth all at once and stil until sauce thickens.

 

Add 1/2 C. Heavy Whipping Cream

1/2 C. Grated Parmesan

6 T. White Cooking Wine if you prefer a stronger wine sauce which I do, I go as high as 12 T. - I taste as I go.

 

Parboil 4 boneless, skinless halved chicken breasts - I cook, halve and skin my own - Great way to get good chicken broth.

 

Steam broccoli until tender then cut and place in bottom of 9 x 13 baking dish.  Pour half the sauce over and top that with the chicken breasts then pour remainder of sauce over.  Sprinkle with grated parmesan and bake at 350 for 20 minutes.  Then broil until lightly browned.  Serve over rice.

 

Also, you can double this for more sauce

 

You can use any steak with this recipe - the Flank version is dressier for a formal dinner.

 

1 lb. Flank Steak

3 T. Lemon Juice

2 T. Dijon Mustard

2 T. Worchestershire Sauce

2 Garlic Cloves (minced)

1/8 t. Hot Pepper Sauce (optional)

 

 

 

 

 

Use a shapr knife and score the surface of the steak with shallow cuts at approx. 1" intervals - first one direction then the other to create diamond shapes. Do both sides.  Place steak in marinade in large sealable bag.  Allow to marinade at least 8 hrs.  I generally do overnight.   Grill over medium hot heat 7 - 9 minutes per side.  Thinly slice across the grain and serve with Horseradish Sauce.

 

 

 

I cut this recipe from a magazine years ago which I have altered  lol  - but we love it!

 

4 Boneless Skinless Chicken Breast Halves

1/2 t. Italian Seasoning

1 T. Olive Oil

1/2 - 1 lb.  Penne Pasta (depending on your normal serving sizes)

1 Pkg. ( I use 2 - we prefer more sauce) Parma Rosa Sauce Mix

1 1/2 C. Milk

1 T. Butter or Margarine

4 Slices of Tomato (optional - I use it)

Shredded Mozzarella Cheese (amount per your preference)

Parmesan Cheese (per your preference also)

 

Cook penne pasta and drain.  Sprinkle chicken with italian seasoning and lightly brown over high heat in olive oil turning occasionally - about 5 minutes.

 

Place pasta in bottom of baking dish and pour half the sauce over it then top with prepared chicken breasts and remaining sauce.  Place tomato slice on each breast.  Top with mozzella and sprinkle with parmesan cheese.

 

Cover and bake at 375 degrees for 10 minutes or until cheese melts.