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Hello,
Thank you Robin, Renee, Bobbie, Anna and Sarah for today's recipes!
Thanks for reading,
Susan
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Today's Recipes:
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Recipe Requests
I need some advice on slow cookers. Can anyone suggest a brand that they really like. Any suggestions would be appreciated.
Thanks,
Joan from Chesterfield, MI
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I need "heart healthy" meal ideas for my diabetic husband who recently underwent heart surgery. Most healthy cooking is so bland it just doesn't appeal to him so he's not eating well and getting very weak. It's like a vicious cycle--if it's good for him, he just doesn't want it. Help!
Bonnie from Tuckerton, NJ
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I'm just looking for a cheap and quick recipe for chicken & dumplings. Thanks!
Prettyptbull
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Today's Recipes
Combine first 8 ingredients in 9x9 inch baking pan. Mix butter and milk; pour over potato mixture. Sprinkle with cornflakes. Bake 30 minutes at 400 degrees F. 6 servings.
By Robin from Washington, IA
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Dissolve yeast in water. Set aside. Combine milk, butter, sugar and salt; cool to lukewarm. Stir in 2 cups flour; beat until smooth. Add eggs, one at a time, beating well after each addition. Add yeast mixture, orange peel and juice. Stir in remaining flour. Cover and let stand for 10 minutes. On a lightly floured board, knead dough until smooth and elastic about 6-8 minutes. Place in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, combine all filling ingredients; set aside. Punch dough down; divide into thirds. Let rest 10 minutes. Roll first third into a rectangle 1/4 inch thick. Spread with 1/3 of filling. Roll up, jellyroll style. Cut into 1 inch slices. Place slices in greased muffin tins. Repeat with remaining dough and filling. cover and let rise until doubled, about 45-60 minutes. Bake at 400 degrees F for 12 minutes. Glaze, if desired with confectioners' sugar icing prepared with orange juice. Yield: 24-32 rolls.
By Robin from Washington, IA
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Strawberries are coming into season and they are at a very affordable price. Here is a great recipe I love for strawberries. Freezer jam is so easy and you don't even have to cook it!
Stem and crush strawberries thoroughly. Place 2 cups fruit in large bowl and stir in sugar. Let stand 10 min., stirring occasionally.
Stir together pectin and lemon juice. Add to strawberry mixture; stir until sugar is dissolved.
Place in containers leaving 1/2 inch headspace; cover. Let stand at room temp for 24 hours.
Can be frozen for up to 1 year.
Makes about 4 1-cup containers
By Bobbie G from Rockwall, TX
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In a skillet, brown beef and onion until beef is no longer pink and onion is tender. Drain any fat. Add all remaining ingredients. Spoon into a greased 2 qt. casserole. Bake at 350 degrees F for 40 minutes. 6 servings.
By Robin from Washington, IA
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Heat oven to 325 degrees F. Grease and flour 10 inch tube pan. In large bowl, cream sugar, 1 1/2 cup butter and 1 1/2 tsp. vanilla until light and fluffy. Add eggs, one at a time, beating well after each. Cut up yams; add to creamed mixture, beating until well mixed. Lightly spoon flour into measuring cup; level off. Add flour, baking powder, soda, salt, cinnamon, and nutmeg; mix well. By hand, fold in pecans, raisins, and drained pineapple. Spoon batter into prepared pan; spread evenly. Bake at 325 degrees F for 65-75 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 10 minutes. Invert onto serving plate. Cool completely. In medium saucepan, combine brown sugar, dash salt, 1/4 cup butter, reserved 1/4 cup pineapple liquid, milk and reserved 1 Tbsp. yam liquid. Bring to a boil; boil 3 minutes, stirring constantly. Remove from heat; beat in powdered sugar and 1 tsp. vanilla until smooth. Cool about 10 minutes to allow frosting to thicken slightly, beating occasionally to maintain smooth consistency. Beat well; quickly spoon over cake, allowing some to run down sides. Garnish with pecan halves. Makes 20 servings. Note: 1 1/4 cup mashed, cooked sweet potatoes can be substituted for yams.
By Robin from Washington, IA
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Heat oven to 350 degrees F. Grease 1-quart casserole. Bring water to a boil in heavy saucepan; stir in grits and salt. Return to a boil; reduce heat. Cook, uncovered, 2 to 4 minutes or until thickened, stirring occasionally. Stir in remaining ingredients; continue cooking over low heat until cheese is melted. Pour into prepared casserole. Bake 30 minutes. Serves 4
By Anna from Fort Wayne
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Slow-Cooker Barbecue Chicken Sandwiches
Looking for a quick, low-fat dinner on a hot summer night? No heating up the kitchen with this slow-cooker version of barbecue chicken sandwiches. Serve on whole-wheat buns for a healthy meal that leaves plenty of room for ice cream :-)
Combine all ingredients in slow cooker. Cover and cook on low for eight hours. Stir chicken until it shreds. Spoon into wheat buns and serve.
By Sarah from Minneapolis, MN
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Mix first three ingredients together to form crumbs, reserve 1/2 cup for topping. Mix egg, syrup and 3/4 cup hot water, add to dry mixture. Dissolve soda in remaining 1/4 cup of hot water and add to above mixture. Pour into unbaked pie shell, sprinkle with remaining crumbs. Bake at 375 degrees F for 35 minutes.
By Renee Klevenhagen from Slatedale, PA
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Preheat oven to 300 degrees F. In large bowl with electric mixer, beat egg whites, cream of tartar, and salt until foamy. Gradually add sugar, one tablespoon at a time, until stiff peaks form. Fold in mini chocolate pieces.
Lightly grease baking sheet or spray with non-stick cooking spray. Drop by rounded teaspoonfuls one inch apart onto prepared sheet. Bake 20 minutes or until just lightly golden. Let cool slightly on sheet; remove to wire rack to cool completely. Repeat with remaining meringue. Makes 4 dozen.
By Robin from Washington, IA
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Lebkuchen (German Honey Cakes)
In a saucepan, combine honey, molasses, and sugar; bring to a boil. Remove from heat; add butter, then cool.
Beat in lemon juice, egg, lemon peel, and orange peel.
Sift together soda, flour, salt and spices. Add to honey-molasses mixture, mixing well. Stir in candied fruits and almonds. Chill dough overnight.
Roll out on floured board to 1/4 inch thickness, using 1/4 of the dough at one time. Cut into 1 1/2x2 1/2 inch rectangles.
Place on greased cookie sheet and bake at 400 degrees F (preheated) for 10 minutes or until brown.
Make glaze by thoroughly blending powdered sugar, water, and almond extract. Brush glaze over cookies as soon as they come out of the oven. Then remove from baking sheet immediately.
When cool, store in a tight container for a few days to mellow. Slice of apple or orange can be put in container for moisture. Yield: about 5 dozen.
By Robin from Washington, IA
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