Ingredients
3/4 C. buttermilk (look below how to make)
1 1/2 C. sugar
1/2 C. butter
2 Tbs. corn syrup
1 tps. baking soda
1 tsp. vanilla
Directions
Combine buttermilk, sugar, butter, corn syrup and baking soda in a LARGE pot (soup pot). You will have more pot than ingredients but this will boil over if you have a smaller pot. Bring ingredients to a boil and reduce heat to low (so it's still bubbling), stirring frequently for 8-9 minutes. When it's done, it should take on a luscious golden brown color. Remove from heat and add vanilla. There will be foam on top, it taste good but not super pretty. If you want to remove, you can skim it off; otherwise give it a stir.
Enjoy!
Makes 1/2 mason jar, double for full mason jar.
***Buttermilk: Mix 1 C. milk with 1 Tbs. white vinegar or lemon juice. Let sit for 5 minutes. Viola!
Chili Dip
Ingredients
One family size can chili
8 oz block cream cheese
Directions
Combine ingredients in a pot and heat until cheese is melted. Eat with chips and enjoy!
Submitted by Zach Sims
Cranberry Sauce
12 oz. Cranberries
3/4 C. Orange Juice
1/4 C. Water
1 C. Sugar
1 Orange
1/8 tsp. Salt
1/2 tsp. Cinnamon
Directions:
Zest orange, set aside. In saucepan whish together OJ and sugar until boiling. Add cranberries, orange zest, salt and cinnamon and boil. Lower to medium and cook for 10 minutes stirring with rubber spatula frequently. Remover from heat and let cool.
Submitted by: Heather Sims
Ingredients
3 C. cooked white rice (day or leftover rice works best)
1/4 C. sesame oil or vegetable oil
1 C. frozen/canned peas and carrots
1 small onion chopped
2 tsp. garlic chopped
2 eggs slightly beaten
3-4 tbs. soy sauce
Instructions
- On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion, and garlic. Stir fry until tender.
- Lower the heat to medium low and push the mixture off to one side, then pour eggs on the other side of the skillet. Stir fry until thoroughly heated.
- Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated I add more sauce then the recipe, but that taste preference.
Ingredients
5-6 medium potatoes peeled and cut
1 C. Mayonaise
2 Tbs. white vinegar
1 tsp. salt
1 tsp. sugar
1 stalk of celery, clean and diced
2 hard boiled eggs
1/4 tsp. black pepper (optional)
1/2 C. chopped onions (optional)
Directions
In pot, cover potatoes with water and bring to a boil over medium/high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly. In large bowl, combine mayonaise, vinegar, salt, sugar, pepper. Add potatoes, celery, eggs, and onions and toss gently. Served chilled or room temperture.
***I've added up to 8 potatoes with out changing the rest of the recipe. -Erin
Servings: 8
Submitted by John Sikora
Salsa
Ingredients
1-14 oz can black beans (drained/washed)
2 avocados (optional)
1/2 white onion chopped
1-14 oz can white corn (canned or frozen)
3 large tomatoes chopped
2 limes (juice for avocados)
1 pkg. italian seasoning
1 can green chilies diced
salt and pepper to taste
Directions
Mix all ingredients together and put in the fridge.
Submitted by April Maruri
Spinach Poppyseed Salad
Ingredients
1 bag of baby spinach
1 bag red leaf lettuce
1/2 to 1 1b. crisp cooked bacon, crumbled
8 oz cottage cheese
8-12 sliced mushrooms
Directions
Mix salad ingredients. Add dressing and cottage cheese just before serving.
Dressing
1 1/2 Tbs. poppyseed
3/4 C. sugar
1 1/2 C. oil
3/4 C. red wine vinegar
3/4 tsp. dry mustard
1 1/2 tsp. salt
Mix all ingredients and chill at least two hours.
(I use only half of the dressing recipe)
Stuffed Mushrooms
Ingredients
16 oz. mushrooms stemmed and clean
1/2 C. parmesan cheese
1/4 C. bread crumbs
1 tsp. dried basil
1 tsp. Italian seasoning
pepper
1/4 tsp. paprika
1 tsp. onion powder
2 tsp. garlic powder
1/2 c. butter (1 stick)
Olive oil
Directions
Wash and stem the mushrooms and place on a cookie sheet. Mix all the dry ingredients together. Then place them in the mushroom. (I made an estimation of the amount of each of the dry ingredients, you can adjust anything to taste). After mushrooms are filled with seasoning, place a little piece of butter on each. Then drizzle mushrooms with olive oil.
Bake at 350 degrees for 15 minutes.
Submitted by Erin.
Yams-Candied
Ingredients:
2 large yams
1 bag of mini marshmallows
1-2 C. brown sugar
1/2 C. Butter (1 stick)
Directions:
Boil yams until a fork is easily inserted. Drain and cool. When they are cool, peel skin off. Cut into slices and put first layer in 8x8 pan. Then top with a couple of marshmallows, sprinkle brown sugar and couple of pats of butter. Layer until you run out of yams or the pan is full in this manner. When you get to the top layer, sprinkle with brown sugar and butter but then cover in marshmallows. Bake at 350 degrees for 15 minutes.
Submitted by Erin
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