1 1/2 Cups Self-rising Flour
1 Cup Quick-cooking Oatmeal
1/2 Cup Sugar
1 Large Egg
4 Tablespoons Butter, Melted
1 Cup Milk
1 Teaspoon Vanilla Extract
Topping:
1/3 Cup Sugar
1 Teaspoon Cinnamon
Mix all dry ingredients together; flour, oats, 1/2 cup sugar and cinnamon. Mix egg, butter, vanilla and milk together. Add wet mixture to dry mixture until combined, mixing by hand. Fill muffin cup 3/4 full and bake at 400° for 12 to 14 minutes.
While baking, mix the topping together - 1/3 cup sugar, 1 teaspoon cinnamon. Once they are out of the oven, put topping on muffins. If you prefer, brush muffin with some melted butter before you put the topping on, it will help it stick better.
Wednesday, April 4, 2012
Pizza Sandwich
1 pound Hamburger
5/8 tablespoon Chili Powder
1/4 tablespoon Garlic Salt
1/4 tablespoon Italian Seasoning
1/4 tablespoon Oregano
1 can Pizza Sauce
Brown hamburger. Drain and put in a large pan with the remaining ingredients. Simmer for approximately 45 minutes.
To serve, grill sour dough bread and top with Swiss or Mozzarella cheese.
5/8 tablespoon Chili Powder
1/4 tablespoon Garlic Salt
1/4 tablespoon Italian Seasoning
1/4 tablespoon Oregano
1 can Pizza Sauce
Brown hamburger. Drain and put in a large pan with the remaining ingredients. Simmer for approximately 45 minutes.
To serve, grill sour dough bread and top with Swiss or Mozzarella cheese.
Wednesday, February 29, 2012
Blue Ribbon Casserole
1 Pound Ground Beef
1 Package Sloppy Joe Mix
1 8 Ounce Can Tomato Sauce
1 Can Water
3 Cups Cut Cabbage
3 Cups Sliced Zucchini
1 Cup Sliced Onions
Cheese Slices
In a large skillet, brown hamburger. Stir in sloppy joe mix, tomato sauce and a can of water. Stir and simmer for 10 minutes. In a 9 X 12 baking dish, layer cabbage, zucchini and onions. Pour beef mixture over and bake 30-40 minutes at 350°, or until vegetables are done. Put cheese on top and return to oven until melted.
NOTES : This is a great casserole. I used Mexican style tomato sauce and it provided an extra zing. My husband said don't lose the recipe, it's a keeper.
1 Package Sloppy Joe Mix
1 8 Ounce Can Tomato Sauce
1 Can Water
3 Cups Cut Cabbage
3 Cups Sliced Zucchini
1 Cup Sliced Onions
Cheese Slices
In a large skillet, brown hamburger. Stir in sloppy joe mix, tomato sauce and a can of water. Stir and simmer for 10 minutes. In a 9 X 12 baking dish, layer cabbage, zucchini and onions. Pour beef mixture over and bake 30-40 minutes at 350°, or until vegetables are done. Put cheese on top and return to oven until melted.
NOTES : This is a great casserole. I used Mexican style tomato sauce and it provided an extra zing. My husband said don't lose the recipe, it's a keeper.
Tuesday, February 14, 2012
Spicy Macaroni & Cheese
4 Cups Elbow Macaroni -- cooked until almost al dente
8 Ounces Cheddar Cheese -- 1/2 cubed, 1/2 grated
8 Ounces Colby Cheese -- cubed
8 Ounces Monterey Jack Cheese -- cubed
4 Teaspoons Flour
1 Teaspoon Salt
1 Teaspoon Freshly Ground Pepper
1 Teaspoon Cayenne Pepper
1 Teaspoon Dry Mustard
1/4 Teaspoon Ground Nutmeg
8 Tablespoons Sour Cream
2 Large Eggs -- beaten
2 Cups Heavy Cream
2 Cups Half-and-half
1/4 Cup Finely Grated Onions
Buttered Bread Crumbs
Preheat oven to 350°. Prepare a large 9 X 13" baking dish.
In a large bowl, toss together the pasta with the cheese cubes and pour into the baking dish.
In a large bowl, mix together the flour, salt, black pepper, cayenne pepper, dry mustard and nutmeg. Add the sour cream, eggs, heavy cream, half-and-half and onions. Pour over macaroni and cover with shredded cheddar cheese. Bake uncovered until the top is just beginning to brown, about 35 minutes. Add a layer of buttered bread crumbs and bake an additional 10 minutes.
8 Ounces Cheddar Cheese -- 1/2 cubed, 1/2 grated
8 Ounces Colby Cheese -- cubed
8 Ounces Monterey Jack Cheese -- cubed
4 Teaspoons Flour
1 Teaspoon Salt
1 Teaspoon Freshly Ground Pepper
1 Teaspoon Cayenne Pepper
1 Teaspoon Dry Mustard
1/4 Teaspoon Ground Nutmeg
8 Tablespoons Sour Cream
2 Large Eggs -- beaten
2 Cups Heavy Cream
2 Cups Half-and-half
1/4 Cup Finely Grated Onions
Buttered Bread Crumbs
Preheat oven to 350°. Prepare a large 9 X 13" baking dish.
In a large bowl, toss together the pasta with the cheese cubes and pour into the baking dish.
In a large bowl, mix together the flour, salt, black pepper, cayenne pepper, dry mustard and nutmeg. Add the sour cream, eggs, heavy cream, half-and-half and onions. Pour over macaroni and cover with shredded cheddar cheese. Bake uncovered until the top is just beginning to brown, about 35 minutes. Add a layer of buttered bread crumbs and bake an additional 10 minutes.
Saturday, January 14, 2012
Quick & Easy Lemon Pie
3 Medium Lemons -- (One for juice)
6 Large Eggs -- 2 1/2
2 1/2 Cups Granulated Sugar
1/4 Cup Fresh Lemon Juice
1/2 Cup Butter -- melted
1 Unbaked 9-inch Pastry Shell
Preheat oven to 350°.
Grate rind from two lemons, set aside. Remove and discard pith. Separate sections and discard any seeds you find. Put the lemons in a blender. With third lemon, juice it to make 1/4 cups. Add juice to blender along with sugar and grated rind. Blend for a minute or so until smooth. Add eggs and blend well and when thoroughly combined, add melted butter, keeping machine running.
Pour into prepared shell and bake for 45 minutes at 350°
Garnish with whipped cream and a thin slice of lemon.
6 Large Eggs -- 2 1/2
2 1/2 Cups Granulated Sugar
1/4 Cup Fresh Lemon Juice
1/2 Cup Butter -- melted
1 Unbaked 9-inch Pastry Shell
Preheat oven to 350°.
Grate rind from two lemons, set aside. Remove and discard pith. Separate sections and discard any seeds you find. Put the lemons in a blender. With third lemon, juice it to make 1/4 cups. Add juice to blender along with sugar and grated rind. Blend for a minute or so until smooth. Add eggs and blend well and when thoroughly combined, add melted butter, keeping machine running.
Pour into prepared shell and bake for 45 minutes at 350°
Garnish with whipped cream and a thin slice of lemon.
Monday, December 19, 2011
Amish Breakfast Casserole
1 pound bacon -- diced
1 medium onion -- diced
6 large eggs -- lightly beaten
4 cups frozen shredded hash browns -- thawed
2 cups shredded cheddar cheese
1 1/2 cups cottage cheese
1 1/4 shredded Swiss cheese
In a large skillet, cook bacon and onion until bacon is crisp; drain. In a large bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in. x 9-in. baking dish.
Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
1 medium onion -- diced
6 large eggs -- lightly beaten
4 cups frozen shredded hash browns -- thawed
2 cups shredded cheddar cheese
1 1/2 cups cottage cheese
1 1/4 shredded Swiss cheese
In a large skillet, cook bacon and onion until bacon is crisp; drain. In a large bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in. x 9-in. baking dish.
Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
Cheddar-Egg Casserole
6 Cups Cubed Cooked Ham
4 Cups Shredded Cheddar Cheese
8 Cups French Bread Cubes
3 Tablespoons Butter -- melted
1/2 Cup All-purpose Flour
1 Teaspoon Dry Mustard
8 Large Eggs
4 Cups Milk
Layer ham, cheese and bread cubes in a lightly greased 9 X 13" baking dish. Combine flour and mustard and sprinkle over top. Whisk together eggs, butter and milk; pour over casserole. Cover and refrigerate over night. Remove from refrigerator; let stand at room temperature 15 minutes. Bake, uncovered at 350° for 50 - 55 minutes or until set.
4 Cups Shredded Cheddar Cheese
8 Cups French Bread Cubes
3 Tablespoons Butter -- melted
1/2 Cup All-purpose Flour
1 Teaspoon Dry Mustard
8 Large Eggs
4 Cups Milk
Layer ham, cheese and bread cubes in a lightly greased 9 X 13" baking dish. Combine flour and mustard and sprinkle over top. Whisk together eggs, butter and milk; pour over casserole. Cover and refrigerate over night. Remove from refrigerator; let stand at room temperature 15 minutes. Bake, uncovered at 350° for 50 - 55 minutes or until set.
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