Cream together 1/2 cup butter or margarine AND 1 cup sugar. Beat in 1/4 tsp. baking soda and 1/4 tsp. cream of tarter. Continue to beat in 1 egg and 1/2 tsp. vanilla. Stir in 1 1/2 cups all-purpose flour. Cover and refrigerate or freeze for one hour.
Make into small balls and roll in a mixture of 2 Tbsp. sugar and 1 tsp. cinnamon. Bake at 350 degrees for 10-11 minutes or until very lightly browned.
Wednesday, April 16, 2008
7-UP POUND CAKE
FABULOUS FOR STRAWBERRY SHORTCAKE OR JUST TO EAT ALONE
1 cup butter or margarine, softened
1/2 cup shortening
3 1/2 cups sugar (divided use)
1 tsp. vanilla
1 tsp. almond extract (I usually use more)
1 tsp. butter-flavored extract
5 eggs
3 cups all-purpose flour
1/2 tsp. salt
1 1/4 cup 7Up (divided use)
Preheat oven to 300 degrees. Combine butter, shortening, 3 cups sugar and extracts in a large bowl; beat until light and fluffy (at least five minutes). Add eggs, one at a time, beating well after each addition.
Combine flour and salt; add alternately with 1 cup 7Up, beating well after each addition. Spoon into a well-greased and floured 10-inch tube (bundt) pan. Bake 1 hour and 45 minutes or until done. Cool in pan on a wire rack for 10 minutes. Remove from pan.
In a small saucepan, combine remaining 1/4 cup 7Up and 1/2 cup sugar; bring to a boil. Boil 2 to 3 minutes or until sugar dissolves. Punch holes in top of cake with a toothpick; spoon glaze over the cake. Cool completely.
1 cup butter or margarine, softened
1/2 cup shortening
3 1/2 cups sugar (divided use)
1 tsp. vanilla
1 tsp. almond extract (I usually use more)
1 tsp. butter-flavored extract
5 eggs
3 cups all-purpose flour
1/2 tsp. salt
1 1/4 cup 7Up (divided use)
Preheat oven to 300 degrees. Combine butter, shortening, 3 cups sugar and extracts in a large bowl; beat until light and fluffy (at least five minutes). Add eggs, one at a time, beating well after each addition.
Combine flour and salt; add alternately with 1 cup 7Up, beating well after each addition. Spoon into a well-greased and floured 10-inch tube (bundt) pan. Bake 1 hour and 45 minutes or until done. Cool in pan on a wire rack for 10 minutes. Remove from pan.
In a small saucepan, combine remaining 1/4 cup 7Up and 1/2 cup sugar; bring to a boil. Boil 2 to 3 minutes or until sugar dissolves. Punch holes in top of cake with a toothpick; spoon glaze over the cake. Cool completely.
SOUR CREAM CHICKEN ENCHILADAS
FILLING: 2-3 cups grated cheddar cheese; 1 1/2 cup chicken cooked and diced OR 1 can chicken - shredded; 1/2 cup chopped green onions; corn tortillas or flour shells
SAUCE: 1 (10 3/4 oz) can cream of chicken soup; 1 cup sour cream; 1 (4 oz) can diced green chili's; 1/2 tsp. salt.
Combine ingredients for sauce and heat until mixture is smooth. Mix together cheese, chicken and green onions. Dip corn tortillas in hot oil to soften, if using corn shells. Place filling across each and add 3 Tbsp. sauce. Place in pan, seam side down. Pour remaining sauce and cheese over top. Bake at 350 degrees for 30 minutes.
SAUCE: 1 (10 3/4 oz) can cream of chicken soup; 1 cup sour cream; 1 (4 oz) can diced green chili's; 1/2 tsp. salt.
Combine ingredients for sauce and heat until mixture is smooth. Mix together cheese, chicken and green onions. Dip corn tortillas in hot oil to soften, if using corn shells. Place filling across each and add 3 Tbsp. sauce. Place in pan, seam side down. Pour remaining sauce and cheese over top. Bake at 350 degrees for 30 minutes.
CHICKEN/CHEESE ENCHILADAS
6 flour tortillas (7 inch)
1 1/2 cup chopped, cooked chicken
1 1/2 cup (6 oz) Colby & Monterey Jack cheese
1 1/4 cup chunky salsa
Heat oven to 350 degrees. In center of each tortilla, place 1/4 cup chicken, 2 Tbsp. cheese, and 1 Tbsp. salsa; roll up. Arrange in an 8 inch square baking dish, seam side down. Top with remaining cheese and salsa. Bake for 25 minutes or until heated through.
1 1/2 cup chopped, cooked chicken
1 1/2 cup (6 oz) Colby & Monterey Jack cheese
1 1/4 cup chunky salsa
Heat oven to 350 degrees. In center of each tortilla, place 1/4 cup chicken, 2 Tbsp. cheese, and 1 Tbsp. salsa; roll up. Arrange in an 8 inch square baking dish, seam side down. Top with remaining cheese and salsa. Bake for 25 minutes or until heated through.
MICROWAVE CARAMEL APPLES
4 or 5 medium-size apples
1 (14 oz) bag caramels
2 Tbsp. water
wooden sticks
Wash and dry apples; insert stick into stem end of each apple. Microwave caramels and water in a small, deep glass bowl on high for 2 1/2-3 1/2 minutes, stirring after each minute until sauce is smooth. (If caramel sauce is too thin, let stand about 2 minutes before dipping apples.) Dip apples into hot caramel sauce; turn until coated. Scrape excess sauce from bottom of apples. You can also roll each dipped apple in cinnamon sugar, nuts, or drizzle with chocolate. Place on greased, wax paper. Store in refrigerator. Let stand at room temperature 15 minutes before serving to allow caramel to soften.
1 (14 oz) bag caramels
2 Tbsp. water
wooden sticks
Wash and dry apples; insert stick into stem end of each apple. Microwave caramels and water in a small, deep glass bowl on high for 2 1/2-3 1/2 minutes, stirring after each minute until sauce is smooth. (If caramel sauce is too thin, let stand about 2 minutes before dipping apples.) Dip apples into hot caramel sauce; turn until coated. Scrape excess sauce from bottom of apples. You can also roll each dipped apple in cinnamon sugar, nuts, or drizzle with chocolate. Place on greased, wax paper. Store in refrigerator. Let stand at room temperature 15 minutes before serving to allow caramel to soften.
BAKED MOSTACCIOLI
1 lb. Penne or Mostaccioli pasta - cook about 10 minutes, drain and pour into 9x13 baking dish.
In a large skillet, brown 1 lb. hamburger or sausage OR half of each, with 1/4-1/2 cup diced onions. Drain off grease and add the following -
12-24 oz. spaghetti sauce of your choice - depending on how tomatoey you like it.
1 (14 ox) can stewed tomatoes
2 Tbsp. sugar (optional)
1 Tbsp. crushed basil leaves
1/2 tsp. garlic powder or 2 cloves fresh garlic, diced
1/4 tsp. ground red pepper (1/2 tsp. if you like spicy)
Pour mix over pasta and stir. Mix together 1 cup shredded 4-blend Italian cheese (or you can use just mozzarella) and 1 cup shredded cheddar cheese. Stir 1/2 of the cheese into the pasta. Top the mostaccioli with the other 1/2 cheese mixture. Cover and bake in 350 degree oven about 30-40 minutes.
12-24 oz. spaghetti sauce of your choice - depending on how tomatoey you like it.
1 (14 ox) can stewed tomatoes
2 Tbsp. sugar (optional)
1 Tbsp. crushed basil leaves
1/2 tsp. garlic powder or 2 cloves fresh garlic, diced
1/4 tsp. ground red pepper (1/2 tsp. if you like spicy)
Pour mix over pasta and stir. Mix together 1 cup shredded 4-blend Italian cheese (or you can use just mozzarella) and 1 cup shredded cheddar cheese. Stir 1/2 of the cheese into the pasta. Top the mostaccioli with the other 1/2 cheese mixture. Cover and bake in 350 degree oven about 30-40 minutes.
Monday, April 7, 2008
TACO SOUP
This is more like a chili than a soup, but it's easy and great on a cold night.
1 lb. ground beef
1 onion - chopped
1 package (or 3 Tbsp) Ranch dressing mix (I buy the bulk from Sam's)
1 package taco seasoning mix (also purchased in bulk from Sam's)
1 cup water
2 (14.5 oz) cans diced tomatoes with green chilies (this make it spicy so omit the chilies if desired)
2 (15 oz) cans pinto beans
1 (15 oz) can black beans
1 (15 oz) can cream style corn
Brown beef with onions in a medium-size soup pot. Drain excess grease. Add remaining ingredients and simmer for 20 minutes before serving. Top with sour cream, cheese or fresh cilantro and thin tortilla chips.
1 lb. ground beef
1 onion - chopped
1 package (or 3 Tbsp) Ranch dressing mix (I buy the bulk from Sam's)
1 package taco seasoning mix (also purchased in bulk from Sam's)
1 cup water
2 (14.5 oz) cans diced tomatoes with green chilies (this make it spicy so omit the chilies if desired)
2 (15 oz) cans pinto beans
1 (15 oz) can black beans
1 (15 oz) can cream style corn
Brown beef with onions in a medium-size soup pot. Drain excess grease. Add remaining ingredients and simmer for 20 minutes before serving. Top with sour cream, cheese or fresh cilantro and thin tortilla chips.
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