Friday, November 20, 2015

Cheese Egg with Green Olives Spread or Cheeseball of Wonder

This is a family staple.  Really unusual and delicious!

 One package Kraft Old English Cheese, grated
2T. chopped onion
3 T. finely chopped green pepper
1 hard cooked egg, finely chopped
1/2 c. crushed cracker crumbs, I prefer Ritz but saltines will do
1/4 c. mayonnaise
chopped green olives, about 1/4 c. or more
  1. Mix together and put in a small bowl just large enough to hold or form in to a ball.
  2. Cover and chill.
  3. Should be made the day before serving.
  4. Serve with crackers.
  5. This recipe serves about 6-8 people.

Sunday, November 15, 2015

Mexican Coleslaw

1/2 head cabbage, thinly sliced
1 onion, thinly sliced
1/2 bunch cilantro, chopped
1/3 cup lime juice
5 teaspoons light extra virgin olive oil
3/4 teaspoon sea salt
1 tablespoon sugar
4 jalapenos, seeded and thinly sliced
  1. Combine the cabbage, onion, cilantro and jalapeƱos in a salad bowl and set aside.
  2. Combine the lime juice, olive oil, sea salt and sugar and whisk until the sugar and salt are dissolved, then pour over the cabbage mixture and serve immediately.

Saturday, November 14, 2015

Best Bread Machine Recipe

1 c. warm water
2 T. white sugar
1 (.25 ounce) yeast
1/4 c. vegetable oil
3 c. bread flour
1 t. salt
  1.  Place the water, sugar and yeast in the pan of the bread    machine.
  2. Let the yeast dissolve and foam for 10 minutes.
  3. Add the oil, flour and salt to the yeast.
  4. Select Basic or white bread setting and press start.

Friday, October 2, 2015

Swedish Meatballs

I can't believe I don't have this recipe on the blog.  
This is a family staple.

3 pounds lean ground beef
1 1/2 c. crushed plain cornflakes
1 c. milk
3 eggs
3 T. instant minced onion (I use fresh onions, about 1/2 c. chopped finely)
3 t. salt
1/4 t. pepper
1/4 t. ground nutmeg
3 to 5 T. Worcestershire sauce
  1. Put all ingredients in a large bowl and mix well.
  2. Roll into small balls (1- 1 1/2 inches) and place on a cookie sheet.
  3. Bake at 350 degrees for about 20 minutes or until slightly brown.
  • I like to cook in hot oil until brown, then bake for another 15 minutes. 
  • Start this video at 2 minutes, 31 seconds

Tuesday, August 25, 2015

Yummy Zucchini Bread

3 c. flour
1 t. salt
1 t. baking soda
1 t. baking powder
3 t. ground cinnamon
3 eggs
1 c. vegetable oil
2 1/4 c. white sugar
3 t. vanilla extract
2 c. grated zucchini
1 c. chopped walnuts, optional
  1. Grease and flour two 8x4" pans.
  2. Preheat oven to 325 degrees.
  3. Sift flour, salt, baking powder, soda and cinnamon together in a bowl.
  4. Beat eggs, oil, vanilla, and sugar together in a large bowl.
  5. Add sifted ingredients to the creamed mixture, and beat well.
  6. Stir in zucchini and nuts until well combined.
  7. Pour batter into prepared pans.
  8. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean.
  9. Cool in pan on rack for 20 minutes.Remove bread from pan, and completely cool.

Thursday, June 11, 2015

7 UP Biscuits

4 cups Bisquick
1 c, sour cream
1 c. 7-up
1/2 c. melted butter
  1. Mix Bisquick, sour cream and 7-up.
  2. Dough will be very soft.
  3. Place a bit of Bisquick on a cutting board (so dough doesn't stick).
  4. Put dough on board and pat into a round.
  5. Use a glass or biscuit cutter to shape into rounds.
  6. Melt butter in a 9x 13" pan.  Place biscuits in the pan.  
  7. Makes 12 biscuits.  Recipe can be halved.
  8. Bake at 425 degrees for 12 - 15 minutes.

Saturday, May 23, 2015

Butternut Squash and Sage Fritters

1 1/2 T. olive oil, divided
1/2 medium yellow onion, minced
1 large clove garlic, minced
2 c. packed finely shredded butternut squash
1 large egg
large pinch of sea salt
freshly ground black pepper
1 1/2 T. minced fresh sage
1 T. minced fresh flat-leaf parsley
1/4 t. smoked paprika
dash of grated nutmeg
1 1/2 ounces feta cheese or Parmesan cheese
1/2 c. flour
  1. Warm 1/2 tablespoon of the olive oil in a small saute pan.   Add the onion and garlic and saute until translucent.
  2. Preheat the oven to 400°.
  3. Wrap the shredded butternut squash in several layers of paper towels, and squeeze gently so the paper towels can absorb the excess liquid.
  4. Remove the paper towels, and place the squash in a medium bowl with the egg, salt, pepper, sage, parsley, paprika, nutmeg, cheese, and flour.
  5. Add the onion and garlic and mix to combine.
  6. Line a baking sheet with lightly oiled parchment paper.
  7. With your hands, shape the squash mixture into patties and. arrange about 1 1/2" apart.  You may have to add some more liquid or flour.
  8. Brush the patties with olive oil and bake for 10 minutes.
  9. Remove the sheet from the oven and flip the patties
  10. Brush the other side of the patties with more olive oil and bake for another 10 minutes or until browned.
  11. Serve with sour cream.