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Classic Macaroni Salad

  • 2 cups dry macaroni
  • 1 cup sliced celery
  • 1 cup chopped green pepper
  • 1/4 cup minced onion
  • 2/3 cup light mayonnaise
  • 1 tablespoon yellow mustard
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper

Begin by preparing the macaroni according to package directions. Do not add any salt. When the macaroni is tender rinse it in cool water and drain well. Next chop and measure the vegetables. Meanwhile, in a large bowl combine all of the other ingredients. This is the dressing. Mix it well. Add the prepared macaroni and vegetables. Mix well and chill for 2 hours, or until serving time. This is a good make-ahead dish for pot-lucks and picnics. It’s especially tasty in the summertime. Makes 8 servings.

Per Serving: 93 Calories; 2g Fat (20.7% calories from fat); 3g Protein; 17g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 228mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Fat.

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Homemade Egg Noodles

  • 2 cups flour
  • 1/4 teaspoon salt
  • 2 medium eggs
  • 1/4 cup water

In a large bowl combine the flour and salt. Make a hole in the flour, like the center of a volcano. Crack the eggs into the hole. Now use your hands to mash the eggs and flour together making a coarse and crumbly mixture. Add the water. Mix again until you have a nice, stiff dough. I like to knead the dough a few minutes to get it nice and smooth. You may need to dust it with a little flour to keep it from sticking to your hands. When you are satisfied with your ball of noodle dough cover it with a tea towel and let it rest for about 20 minutes. This is to relax the gluten in the dough, making it easier to roll out.

After the dough has rested, lay it on a pastry cloth or waxed paper. Using a rolling pin, or sturdy bottle or cup, roll the dough out thinner than pie crust. Fancy noodles are made from rolling the dough out until it is almost see-through, but I am not that dedicated. After getting the dough as thin as your patience and arm muscles suggest, let it rest again, to dry slightly, if you have the time. It is easiest to cut after resting the dough for about two hours, but I often cut it right away with a pizza cutter. Use your own best judgment in this regard. However you do it, make squares or rectangles about 1/2 inch wide. Remember they will swell up as they cook, so make them smaller than you think you should.

To cook the noodles, drop them in boiling broth or bouillon from cubes. If some meat is in with the broth, so much the better. Simmer for 20 to 30 minutes, or until the noodles are tender enough for eating. Drain and serve plain with a little margarine, or don’t bother draining and serve as a soup or stew. These are quite delicious and an excellent way to make a little bit of meat go a long, long way.

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Wash Out Urine (Bedwetting)

I have a bedwetter and it is hard to get the smell and feel like urine laundered is really clean!

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Spicy Peanut Sauce

  • 1 pound spaghetti
  • 2/3 cup natural peanut butter
  • 1/4 cup soy sauce
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1 teaspoon sugar or honey
  • 2 tablespoons vinegar
  • 2 cloves garlic, minced
  • 1/2 to 3/4 cup boiling water, if desired

Cook the spaghetti in a big pot of boiling salted water. When it is tender, drain it well, and return it to the pot. Meanwhile prepare the sauce. In a medium sized bowl combine the peanut butter, soy sauce, cayenne pepper, sugar, vinegar and garlic. Mash it all together until it is smooth. The mixture should be thick. If you like, you may thin it out with boiling water, until it is a consistency you like. I use water from the boiling spaghetti and stir it a whole lot to make it smooth. When the spaghetti is cooked and drained, pour the sauce over it and toss it well. Serve in big bowls with canned pears and sliced cucumbers in vinegar. This is really good. If the kids think it is too hot, use less cayenne pepper the next time. Most children enjoy this dish because of the peanut butter. Serves 6.

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Quick, Cheap & Easy Seasoned Tomato Sauce

  • 2 tablespoons oil
  • 2 tablespoons dry onion
  • 1/2 teaspoon garlic powder
  • 12 oz can tomato paste
  • 2 cans filled with water
  • 1 teaspoon basil
  • 1/4 teaspoon oregano (optional)
  • 1 tablespoon sugar or honey
  • 1 teaspoon salt

This sauce is so easy, so cheap and so good, you won’t believe it. Heat the oil in a 2 quart size saucepan. Add the dried onion and garlic. Stir the onion and garlic around in the oil for about 30 seconds, or until they start to smell good. Add the tomato paste. Now fill the empty can with fresh water and add it to the pot. Do it again, so two cans of water have been added. Stir it all up until the sauce is smooth and thick. Add the seasonings. Cover and simmer for about 5 or 10 minutes depending on your time and fuel situation. After the flavors have mingled long enough to know each other better, you are done.

The uses for this sauce are endless. I use it anywhere I would usually use canned or jarred spaghetti sauce. For instance, on spaghetti, as the sauce for pizza, over leftover grains, in lasagna etc. This is a very versatile marianara sauce. If desired it can be prepared ahead of time, and refrigerated until needed. It keeps in the fridge for a week. For variety you can add a can of mushrooms, a spoonful of dry celery or green pepper, and even a can of chopped tomatoes or zucchini in tomato sauce, for chunky goodness. Use your imagination, this recipe is really just a starting point. Where you go with it, is up to you.

Filed Under: Pasta and Pizza Tagged With: ,

Pizza Crust

  • 4 cups whole wheat or white flour
  • 1 tablespoon sugar or honey
  • 1 packet of yeast, or 3 teaspoons
  • 2 teaspoons salt
  • 1/4 cup oil
  • 1-1/3 cups warm water

In a big bowl combine the flour, sugar, yeast, and salt. Mix it up together with a fork or spoon. Add the oil and warm water. The water should be luke warm, not hot. I tap water that is warm when I stick my finger in it, like a baby’s bath water, about 100°. Use a wooden spoon to stir all of this up until it begins to form a soft dough. Take out the spoon and dig in with your hands. If you use a big enough bowl, you can knead the dough right in the bowl. This is how I usually do it, because it saves the mess and bother of cleaning up the counter. The dough doesn’t have to be kneaded as much as regular bread dough. Usually I do it for about two minutes, or until the dough is smooth, resilient and well formed. Next the dough has to rest for twenty minutes. Sometimes I rest it for as little as ten minutes, but the best results are obtained from allowing it to rest the full twenty minutes. The reason for this step has to do with gluten, or the protein in the flour. Kneading the dough activates the protein. It also makes the dough difficult to roll out because it keeps trying to stay in a ball, instead of cooperating and becoming flat. Allowing the dough to rest makes the job of pressing the dough into the pan easier because the gluten relaxes and then the dough is very easy and cooperative about flattening out into a round pizza shape (or rectangle shape, or whatever).

After the dough has rested for a while, divide it into two balls to press into your pans. This amount of dough is enough to cover 2 round pizza pans or 2 – 9 by 13-inch rectangular pans. If you have a bevy of boy scouts, or a gaggle of girl scouts, give them each their own pie or cake pan, and let them make individual pizzas. This recipe will make 4 to 6 pie-plate sized pizzas. They will think you are the finest den mother in town.

Press the dough into the pans, to the best of your ability. Then the crusts must be PRE-BAKED before filling. Preheat your oven to 425°. Bake the plain crusts for about 8 minutes, or until they puff up and appear slightly dry on the surface. This is the only way I have been able to make sure these crusts cooks clear through when I make pizza. If I don’t prebake these crusts, I end up with under cooked pizza centers. The kids don’t actually notice things like this, but I do, and I prefer the crusts to be thoroughly cooked, so I ALWAYS pre-bake the crusts from this recipe.

Remove the partially cooked crusts from the oven. Top with tomato sauce, cheese and what ever else you like. We make a lot of half and half pizzas, so every one can choose their own toppings. Regardless, bake at 425° until the cheese is hot and bubbly, or about 10 to 15 minutes. Cool slightly before eating so you don’t burn the roof of your mouth. Makes 2 large round pizzas or 2 rectangular ones.

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Family Frankfurter Casserole

  • 2 1/2 cups frozen broccoli cut if large
  • 1 10 1/2-ounce can cream of mushroom soup condensed
  • 5 hot dogs cut in 1/2 -inch pieces
  • 2 tablespoons milk
  • 1/8 teaspoon black pepper
  • 16 round buttery crackers, crushed (about 3/4 cup)

Cook broccoli according to package directions; drain well. Place in a shallow 1 1/2 -quart round baking dish; set aside.

Meanwhile, in a 2-quart saucepan, mix soup, frankfurters, milk, and pepper. Over medium heat, cook 8 minutes or until hot, stirring occasionally. Pour over broccoli.

Bake 15 to 20 minutes until center is heated through.

Sprinkle with cracker crumbs and serve.

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Hot Dog & Veggie Stir-Fry

  • 4 to 6 hotdogs or 1 can of SPAM or 8-ounces of baloney
  • 2 tablespoons oil
  • 4 large carrots
  • 2 or 3 stalks celery
  • 1 onion, sliced
  • Garlic Powder, Salt & Pepper to taste
  • Cooked Rice

When you prepare this recipe, you may use whichever meat you have available. They all taste good in this recipe. Try to cut the meat into narrow “match-stick” sized pieces. This shape is called julliene. I cut the hotdogs by slitting them long-ways into 4 to 8 long “worms”. Then I quarter them short-ways to get a lot of pretty, skinny julliened hotdogs. Baloney can be stacked after removing the red plastic, and then cut into long skinny strips. Cut the Baloney in half, or thirds the other way and you will have pretty pieces. The SPAM is easy to cut and stack and slice into slivers.

The carrots are cut into narrow slices and then each slice is cut in half. The celery is cut into thin slices and the onion is halved and then sliced into thin half-moons. After preparing the vegetables and meat set it all aside.

Heat the oil in a large skillet over high heat. Add the vegetables. Stir-fry the veggies for at least 5 minutes, or until the onions begin to turn tender. Add the hot dogs or other meat. Cook and stir until the meat browns slightly. Season with Garlic, Salt & Pepper to taste. Add about 2 or 3 tablespoons of water to the skillet. Stir quickly until the water evaporates. There, you are done. Serve the stir-fry over cooked rice. Makes 4 servings.
The spiciness of the meat, the sweetness of the carrots, the subtle bitterness of the celery and the piquancy of the onions make this dish quite good.

VARIATION: If desired you can add 2 or 3 cups of finely sliced cabbage in addition to the other vegetables. Add them to the dish along with the other veggies.

Homemade bean sprouts are also a nice addition. Add them at the end, right before servings. Bean sprouts are best if they aren’t overcooked.

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Corned Beef Hash

  • 5 or 6 potatoes, peeled and cubed
  • 12 ounce can of corned beef
  • 1 onion, chopped
  • Salt and Pepper to taste
  • 1/2 cup milk, optional

First prepare your potatoes by peeling them and cutting them into small chunks. You will want about 4 cups of chopped potatoes, total. Next open up your can of corned beef. Scoop the meat into a large skillet and get it cooking over medium heat. Mash it up into small pieces as you cook it. Plenty of fat should melt out of it, but if it doesn’t you can add a little oil or bacon grease. Add the potatoes and onion. Stir it all up so the bits of corned beef mingle intimately with the potatoes and onions. Cook it for a good while, probably half an hour. Add salt and pepper as you cook it, so it tastes right to you. I keep a lid on it the first 20 minutes or so, but that isn’t completely necessary. If you like you can add the milk and simmer the hash in the milk until it absorbs it all. This cooks the potatoes a little faster and is traditional for good southern hash. You will need to stir this dish every now and then, as the bottom browns. Don’t stir much the last 10 minutes of cooking though, so you can get a nice golden crust on the bottom of the hash. Cut it into wedges, or scoop it up with a spatula and serve with ketchup if you like. Good with coleslaw, or pumpkin pie and cabbage. This serves about 5 people. You can substitute cooked potatoes if you like, the cooking time will reduce some then. This is one of Fred’s favorite dishes.

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Pigs in a Blanket

  • 1 pound hot dogs
  • 3 cups Biscuit Mix
  • 1 cup milk or buttermilk

Cut the hot dogs in half long ways or short ways, as you see fit. Meanwhile combine the Biscuit Mix with the milk in a large bowl. Mix it together with a fork to form a soft dough. Knead it lightly 10 times with your hands. Roll out the dough to a large thin rectangle. Cut the dough into 16 rectangles. Wrap a rectangle of dough around each hot dog. You can do this diagonally, or rectangularly, which ever suits your shapes better. Pinch the dough closed around the middle of the hot dog. Arrange the biscuit covered hot dogs on a lightly oiled cookie sheet. Bake at 400° for about 15 minutes, or until the dough is lightly browned and the hot dogs are plumped up a bit. Remove them from the oven and allow them to a cool a bit so no one will get burned when they eat them.

Some people like to add a little shredded cheese to the biscuit dough when they mix it up. About 1/2-cup will be enough. This makes the hot dogs more interesting if you serve them this way a lot. Provide ketchup and mustard for dipping, and serve with zucchini and a nice carrot salad. This will serve about 6 children, when served as part of the meal.

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Corn Dog Recipe

  • 1 cup milk
  • 2 medium eggs
  • 1/4 cup oil
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 1/3 cups corn meal
  • 2/3 cup flour
  • 1 to 1-1/2 pounds hot dogs
  • flour for dusting (about 1/2 cup)
  • Hot Fat for Deep Frying
  • Popscicle sticks

In a large bowl combine the milk, eggs, oil, sugar and salt. Mix it very well. Sprinkle in the baking powder, corn meal and flour. Stir it all up to make a slightly thick batter.

Take your hot dogs and dry them off on paper towels. Dust the hot dogs with flour, coating them completely. The cornmeal batter won’t stick to the hot dogs unless they are coated in flour. The batter just slides right off of the wieners naturally slick outsides. Shove popscicle sticks into the flour coated hot dogs. Set the hot dogs aside.

While all of this is going on, it’s a good idea to get your hot fat to heating up. You want the temperature to be about 375F. Allow the fat to preheat so it is almost smoking by the time you are ready to add the corn dogs.

Now, to coat the floured hot dogs with batter you have two choices. You can swirl the hot dogs in the bowl of batter until they are coated, and then drop them into the hot fat. If this is a little difficult I know of an easier way. Scoop some of your corn meal batter into a narrow jar or cup which is as tall as your hot dogs are long. Fill the jar or cup about 3/4 of the way full. Dip your hot dog into the batter while you hold onto the stick. Swirl the hot dog to coat it evenly. Be careful or the batter will overflow. Raise the wiener above the cup and let any excess batter drip off. Quickly place the battered dog into the hot fat. The fat will bubble up and cook the outside of the batter, making the corndogs the exact same shape as the ones you buy at the store.

Only fry a few corn dogs at a time. If the corn dogs crowd each other they don’t fry very well. I only fry 2 or 3 at a time. Turn the corn dogs when the bottom side is well browned. Use tongs to remove the cooked corn dogs from the fat. Allow them to drain on paper towels. Repeat the process, coating and frying a few at a time, until all of the corn dogs are cooked. Refill the narrow jar or cup with batter from your bowl as necessary. Continue until all the hot dogs are coated or until you no longer have enough batter to coat the hot dogs efficiently.

If you don’t want to waste any unused batter, it can be dropped by small spoonfuls into the hot fat, and fried until brown. Serve these along side the corn dogs.

If desired, you can make small corn dogs by cutting hot dogs into thirds, or quarters. Poke a toothpick up into the end of the hot dogs. Coat and fry them as described above. These are nice for fancy days, and for kids parties. Provide plenty of ketchup and mustard for dipping.

This recipe makes about 12 to 14 corn dogs.

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SPAM or Ham & Cheese Sandwich Filling

  • 1-1/2 to 2 cups finely chopped cooked ham, or a 12 oz can of luncheon meat (Spam), finely chopped
  • 1 cup shredded cheese
  • 1 teaspoon yellow mustard
  • 1/4 cup mayonnaise
  • Bread

Get out a medium sized bowl. In it combine the ham, cheese, mustard and mayonnaise. Stir it up, making a nice moist filling. I chop the ham or spam in the food processor, but it can be done by hand too. Spread the filling onto slices of bread. It goes on thickly. Lay the open face sandwiches on a large cookie sheet and then broil them in the oven for about 2 minutes, or until the cheese melts. They cook fast so watch them closely. Top each sandwich with another slice of bread or toast and serve. This recipe makes 8 or 10 sandwiches, depending on how thick you make them. Serve with celery sticks and oatmeal cookies.

This is good for lunch boxes too, in which case you don’t have to broil the sandwiches, just pack and eat them like a normal sandwich.

Filed Under: Florescent Foods

Grands Style Biscuits

Hello, my 4 year old loves Pilsbury Grands Homestyle Biscuits. It can be quite expensive keeping them in stock. Does anyone have a recipe for homemade that are very close? Thanks!

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Italian Salad Dressing MYO

Does anyone have a recipe to make your own italian salad dressing mix..ratio of herbs/spices etc. similar to name brand packets on the market?

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French Onion Soup Recipe

There’s just something special about a good pot of homemade french onion soup with it’s complex mixture of deep flavors. I usually make a big pot of this delicious soup on New Year’s eve and we all enjoy it with a hunk of homemade bread after coming inside from watching the fireworks at midnight. There’s just nothing better to warm you back up. Here’s how I make it.

  • 3 pounds Vidalia onions, sliced thin
  • 6 Tbsp butter (margarine or oil for vegetarian soup)
  • 2 Tbsp canola oil
  • 3 cloves garlic, chopped
  • 1 Tbsp white sugar
  • 1/2 cup all purpose flour
  • 7-8 cups beef broth
  • 2 tsp thyme leaves, ground, or to taste
  • 3 bay leaves, whole
  • 1 tsp black pepper, freshly ground
  • 1 1/2 cup dry white wine

I am using both butter and oil to brown the onions. Butter gives it a nice rich flavor, but without the oil it would burn to easily. Heat the butter and oil in a large stock pot until all the butter has melted. Add the thinly sliced onions and cook them slowly over medium to medium low heat for a good half an hour or a bit longer until they are nice and brown. This will allow the onions to slowly release their natural sugars, crating a rich, deep flavor.

Add the garlic and sugar to the stock pot and cook it another 10 to 15 minutes until the garlic is tender and fragrant. Then sprinkle the flour over the onion mixture and while constantly moving it around with a wooden spoon or spatula, cook the flour for a few minutes until it makes a thick paste or rue. Keep moving the flour mixture around to keep it from burning at the bottom of your pot.

Slowly add the broth and keep stirring. You will notice that the soup starts to thicken. Add the seasonings (except for the wine) and simmer the soup for 30 minutes. Continue to stir it so it doesn’t start to stick to the bottom. Turn off the burner, remove the bay leave and add the wine.

Filed Under: Soup and Stew Recipes

New Year Resolutions, Chip Dip and Recipe For A Happy New Year – HBHW Newsletter

December 30th 2009

Editorial

Can you believe it, there are only two more days left in 2009. I have thoroughly enjoyed this past year and am amazed at what we have all accomplished with the Hillbilly Housewife website. I want to thank each and every one of you for helping make it into a more interactive community of frugal minded women (and men). I promise to continue to improve on it and look forward to growing it together with you in 2010.

I also have quite a surprise for you. It’s not quite ready yet, but if you love the ebooks from Living On A Dime, keep an eye out for an email from me in the next few days.

I’m going to spend the next few days thinking and praying about what I want to accomplish in 2010 both on a personal level and with the HBHW site. I’m sure you have quite a few resolutions of your own. Take a look at this week’s featured article. It includes some great tips on sticking with your resolution throughout the year. I know I’ll be coming back to those tips on a regular basis.

For now I would like to wish you and your family all the best this New Year and I’ll see you in 2010.

That’s it for this week. As always, I welcome your comments and suggestions. Feel free to email me at susanne@hillbillyhousewife.com

Warm Regards,

Susanne – The Hillbilly Housewife

Inspirational Quote

“We will open the book. Its pages are blank. We are going to put words on them ourselves. The book is called Opportunity and its first chapter is New Year’s Day.” – Edith Lovejoy Pierce

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News From The HBHW Club

This section is all about the HBHW Club. Each week I’m going to share some tidbits of what’s going on at the HBHW Club with you. I hope you enjoy these extra tips, recipes and ideas and of course would love to have you join the club.

As a HBHW newsletter subscriber, you can join for only $10 per month here: http://www.hillbillyhousewifeclub.com/special.html

And to make it even easier, I’ll let you try it out for just a dollar for the first 7 days.

Here’s one of the recipes that were submitted this past week.

Crowd’s Comin’ Chip Dip

* 2 cups sour cream
* 2 (8 oz) pkgs. cream cheese, softened
* 1/2  tsp garlic powder
* 2 pkgs. of  Italian Salad Dressing Mix

Mix all the ingredients together in a glass bowl until well blended.  Cover with plastic wrap and refrigerate for at least 1 hour.  Serve this dip with potato chips or good crackers.  It’s also good as a dip for vegetables.  Very flavorful and inexpensive to make so if you have a house full of people to entertain, this is a nice addition to your buffet.

And here are a few more recipes that have recently been added to the member area.

  • Sparkling Champagne Punch
  • Savory Olives
  • Party Time Crab Dip
  • Cajun Shrimp All-Bundled-Up
  • Parmesan Stuffed Mushrooms
  • 5 Ingredient Spiced Tea Mix
  • Holiday Cheer Egg Nog
  • Classic Pecan Bars

All in all, we have over 290 new recipes in the member area already.

What else has been going on at the HBHW Club? We’ve been talking about this past Christmas and New Year’s Wishes.  I’m sure you have a lot to contribute to the conversation. Ready to join us? Try The HBHW Club for only $1. We’d love to have you! http://www.hillbillyhousewifeclub.com/special.html

Featured Article

Are you starting to think about New Year resolutions? Here are some of the more common ones along with 10 great tips to help you keep them throughout 2010.

Common New Year Resolutions and Tips For Keeping Them

Frugal Tips

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Do you have a tip to share? Fill out the submit a frugal tip form and I’ll be glad to add it to the site and share your tip in an upcoming edition of the newsletter.

Recipes

Here are some of the most recent recipes that have been added to the HBHW site. Enjoy!

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Do you have a recipe you would like to share? Click here to send it to me and I’ll be happy to add it to the website.

I’m Looking For:

This section is going to be all about you. If you are looking for a particular recipe or a tip on how to do something, submit it here and I will post it in an upcoming newsletter. I’ll give you my input and other readers of the newsletter will have the opportunity to share their recipes and tips as well. So take a moment to post your questions and of course if you have a tip or idea for any question posted in this section feel free to leave a comment under the appropriate post.


I’m Looking For Requests
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I’m Looking For Responses
Below you will find some of the recent responses to the “I’m Looking For” Requests. You may also want to go directly to this section and browse through all the recent submissions and replies. To do so, click on “I’m Looking for” here, and start looking through them.
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Inspirational Story

RECIPE FOR A HAPPY NEW YEAR

Author Unknown

Take twelve whole months,
Clean them thoroughly of all bitterness, hate, and jealousy,
Make them just as fresh and clean as possible.

Now cut each month into twenty-eight, thirty, or
thirty-one different parts,
but don’t make up the whole batch at once.
Prepare it one day at a time out of these ingredients.

Mix well into each day one part of faith,
one part of patience, one part of courage,
and one part of work.

Add to each day one part of hope,
faithfulness, generosity, and kindness.
Blend with one part prayer,
one part meditation, and one good deed.
Season the whole with a dash of good spirits,
a sprinkle of fun, a pinch of play,
and a cupful of good humor.

Pour all of this into a vessel of love.
Cook thoroughly over radiant joy,
garnish with a smile,
and serve with quietness, unselfishness,
and cheerfulness.

You’re bound to have a happy new year.

Final Thought

That’s it for this edition of the Hillbilly Housewife Newsletter. I hope you’ve had as much fun reading it as I had creating it for you. I also hope that you have found the information helpful and useful. And by all means feel free to forward the newsletter to family and friends or even better, encourage them to subscribe to it.

Do you have a question, a tip, a recipe or a story you’d like to share with us? Email it to me and I’ll include it in a future issue. Can’t wait to see what you have to say.

Warm Wishes,

Susanne – The Hillbilly Housewife

Filed Under: Newsletters

Common New Year Resolutions And Tips For Keeping Them

I’ve been doing at lot of thinking about New Year’s Resolutions the past few days and I’m sure you have done so as well or are going to as the New Year approaches. I’ll share some of mine over the coming weeks, but for now let’s take a look at some of the more common ones as well as 10 tips on how to keep them.

Most Common New Year’s Resolutions in no particular order…

  1. Spend More Quality Time With Loved Ones
  2. Lose Weight
  3. Get Fit
  4. Stay (or get ) Healthy
  5. Get Out Of Debt
  6. Get More Organized
  7. Quit Smoking
  8. Quit Drinking
  9. Enjoy Life More
  10. Help Others

Resolutions are a wonderful thing, but they won’t do you a whole lot of good unless you keep them throughout the year. Here are some tips on how to do just that.

New Year’s Resolutions – 10 Tips on How to Keep Them

By Carly Cooper

It seems like keeping New Year’s resolutions has become as unsuccessful as trying to fit double D’s into a training bra. We have the right idea, but we’re going about it the wrong way. Here are 10 tips to make sure that 2010 is the year that you make lasting changes.

1) Set realistic goals. You can’t expect to drop 20 pounds in a month just by watching The Biggest Loser on TV. Break down your goals into small, doable chunks. With the proper diet and exercise regime you could realistically shed 2 pounds a week.

2) Make changes for the right reasons. Society, family, friends or other outside influences sometimes pressure you into thinking you need to live or look a certain way. To be sure your intentions are in the right place, make a list of the pro’s and con’s of achieving your resolution. If the con’s outweigh the pro’s you need to rethink what you’re doing and why.

3) Pick a resolution that means something to you. The more positive energy and excitement you can put toward your resolution, the more likely you are to succeed.

4) Reward yourself for small achievements along the way. However, keep your rewards in line with your goals. It would be futile to celebrate a sugar free week by having an unhealthy meal that could sabotage your progress.

5) Visualize the end result. If your resolution is to make more money per month, create a vision board with all the things and different ways you’d use that money. Cut out pictures, words, quotes or whatever else motivates you and stick it in a place where you can see it daily. Imagine the money is already in your bank account and feel the freedom and excitement that comes with the extra zeros.

6) Make a plan ahead of time. Waiting until 5 minutes before the ball drops when you’re full of wine coolers and food loaded with Trans fats is not the best time to make your resolutions. With a clear head, think about what you want to change and map out a plan of action.

7) Find support. Whether it’s a friend, co-worker, group or coach, tell someone who motivates you what your plan is. Not only will they hold you accountable, they’ll also encourage you to keep going on the days when all you feel like doing is lying on the couch watching reruns of The OC.

8) Tell everyone you know. Once you put it out there, you’re more likely to make it happen. Getting the “I told you so” look is far worse than the actual symptoms of withdrawal.

9) Reinvest in yourself. Find a new behaviour to replace your old behaviour. For example, if you want to cut down on drinking coffee, take the money you would have spent on your hourly latte and invest it in a healthier hobby like a cooking class. When you keep yourself busy and fulfilled in positive ways, your old habits will become a thing of the past.

10) Be kind to yourself. Treat yourself like you would your child. Use encouraging words. Be patient and forgiving if you get derailed. This is a process and if you’re going to make lasting, lifestyle changes, you need to be your number one fan. No matter what.

Carly Cooper is a CTA Certified Life Coach for Moms. She specializes in working with moms who are ready to be honest about their challenges with motherhood. She inspires them to move forward and become the best moms they can be. For more information about Carly and her services, visit her website at
http://www.balance-the-mother-load.com.

Filed Under: Articles

Turkey Stuffing

A big hit is always grandma’s turkey stuffing could be used any time of year also and depending on how big the bird is. This is what I do.

2 boxes of stuffing mix
1 sausage bullit
3 stalks of celery thinly sliced or chopped
1 small to med. onion finally chopped
4 tablespoons of garlic

I make the stuffing as on the package and start adding everything while still hot off the stove top. This works great for whole chickens also.

Filed Under: Holiday Recipes

Pinto Bean Pie

I tried a slice of this pie at a small town country cafe’. It has pinto beans, coconut and was really good. Just wondering if anyone has a recipe for this.

Filed Under: I'm Looking For Requests

Frugal Jewlery Box

For those of us who have quite a bit of decorative jewelry and/or lots of pairs of earrings, I have sorted and paired items in a clear plastic tackle box. You know, the one box with the various plastic dividers and you can purchase these tackle boxes in all sorts of styles and sizes depending on your needs. These boxes also work well for jewelry making, kids crayons and arts and craft supplies, etc. They’re durable, portable, easy to open and stay securely closed. Also easy to pack and/or transport.

Highly Recommended – Penny Pinching Mama

Find out how Jill Cooper lived on $500 per month. This e-book is filled with over 500 practical, everyday ideas to help anyone stretch a small income.

Get your copy today at:
www.HillbillyHousewife.com/penny

Filed Under: Frugal Tips

Filled Date Nut Cookies

I am looking for a recipe for a rolled, cookie dough which remains soft after baking. My mother made a date/nut filled cookie when I was a child, it was a family favorite. I cannot find the recipe. Can anyone help me? The date/nut filling was place between 2 rounds cut with a small biscuit cutter, sealed and baked. They were soft after removing from the oven.

Filed Under: I'm Looking For Requests

Coring Strawberries

You take a straw and a whole strawberry and push straw up through the bottom of the strawberry and the core pops right out. I then freeze my strawberries whole without having to cut them up!

Highly Recommended – Penny Pinching Mama

Find out how Jill Cooper lived on $500 per month. This e-book is filled with over 500 practical, everyday ideas to help anyone stretch a small income.

Get your copy today at:
www.HillbillyHousewife.com/penny

Filed Under: Frugal Tips

Sugar Donuts

My mom used to make donuts dropped in oil by spoonfuls. Granulated sugar was put in a brown lunch bag and donuts were put in the bag when they were hot. Yum!

Filed Under: I'm Looking For Requests

Powdered Sugar

How do you go about making your own powdered sugar? My daughter is allergic to the cornstarch that they put in it. I plan to put either Tapioca starch or Rice starch in mine. So what proportion would I use, also how do you make it without burning up your machine?

Filed Under: I'm Looking For Requests

Coping With Holiday Stress and Baby Jesus Cake – HBHW Newsletter

December 23 2009

Editorial

Merry Christmas!

I hope you and your family have a wonderful Christmas. I’d also like to thank you for being a HBHW subscriber. This website and the newsletter wouldn’t be possible without the wonderful community of frugal minded women (and a few men) who always generously share their tips, advice and recipes. Enjoy the next few days. I know I will :)

I don’t know about you, but I still have quite a few things left to do. There is some last minute grocery shopping that has to be done later today, a few more presents that are waiting to be wrapped and of course there’s some cooking and baking to be done tomorrow and Christmas day. With all that going on it’s easy to lose sight of what’s really important. Today’s featured article will help you copy with this holiday stress and focus on the important things – spending quality time with loved ones and enjoying this miraculous time.

One of our favorite ways to help our daughter pass the time those last few days before Santa makes his big appearance is to sing Christmas carols. Here are a few of our favorites. Enjoy!

Christmas Songs (pdf)

Valerie Neal surprised me last week with a neat little gift. It’s instructions on how to make a birthday cake for Baby Jesus. What a neat idea. I’m planning on making a cake with my daughter tomorrow.

Baby Jesus Birthday Cake (pdf)

You can also view the same instructions here.

It’s always a bit of a struggle to balance the Santa Claus traditions with the ones that convey more of the actual meaning of Christmas. Making this cake will be a nice way to celebrate the birth of Jesus (of course we’ll also still leave cookies and milk out for Santa).

That’s it for this week. As always, I welcome your comments and suggestions. Feel free to email me at susanne@hillbillyhousewife.com

Warm Regards,

Susanne – The Hillbilly Housewife

Inspirational Quote

“Christmas is a day of meaning and traditions, a special day spent in the warm circle of family and friends.” – Margaret Thatcher

Sponsor

Meal Planning

Get your copy of the free meal planning resource pack today at www.MenuPlanningCentral.com or join at http://www.MenuPlanningCentral.com/main.html

News From The HBHW Club

This section is all about the HBHW Club. Each week I’m going to share some tidbits of what’s going on at the HBHW Club with you. I hope you enjoy these extra tips, recipes and ideas and of course would love to have you join the club.

As a HBHW newsletter subscriber, you can join for only $10 per month here: http://www.hillbillyhousewifeclub.com/special.html

And to make it even easier, I’ll let you try it out for just a dollar for the first 7 days.

Here’s one of the recipes that were submitted this past week.

Crispy Cocoa Peanut Butter Balls

* 1/3 cup Karo syrup, either dark or light
* 1/2 cup brown sugar, packed

* 1/2 cup peanut butter, either smooth or chunky

* 3 cups Cocoa Krispies cereal

In a big saucepan, combine syrup and sugar and cook over medium low heat, stirring often.  When bubbles come up around the edge of the mixture, remove the pan from heat.  Immediately stir in peanut butter until completely melted and blended in.  Dump in the cocoa krispies cereal and mix until the cereal is well blended in.

Butter your hands and roll spoonfuls of the mixture into bite sized balls.  Do this fast.  Put on a cookie sheet covered with parchment paper or waxed paper and let sit at room temperature until completely cooled and set, about 1/2 hour.  Depending on the size you roll the balls, you can get about 3 dozen out of this recipe.

And here are some of the other recipes that have been added in the past few days.

  • No Fat Sponge Cake
  • Danish Cookies
  • Vegetarian Black Bean Tortilla Bake
  • Fruit Filled Coffee Cake
  • Easy 7 Layer Bars

All in all, we have over 260 new recipes in the member area already.

What else has been going on at the HBHW Club? We’ve been talking about how our Christmas Menus and the types of dishes we fix has changed, more last minute frugal gift ideas and how to make some well balanced meals with less meat. We’ve also welcomed quite a few new members to the club over the past week or two.  I’m sure you have a lot to contribute to the conversation. Ready to join us? Try The HBHW Club for only $1. We’d love to have you! http://www.hillbillyhousewifeclub.com/special.html

Featured Article

There is so much to do right before the holidays, it’s easy to get stressed out and lose sight of what’s really important this time of the year. Here are some simple tips to combat that stress and refocus on what’s really important.

Coping With Holiday Stress

Frugal Tips

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Do you have a tip to share? Fill out the submit a frugal tip form and I’ll be glad to add it to the site and share your tip in an upcoming edition of the newsletter.

Recipes

Here are some of the most recent recipes that have been added to the HBHW site. Enjoy!

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Do you have a recipe you would like to share? Click here to send it to me and I’ll be happy to add it to the website.

I’m Looking For:

This section is going to be all about you. If you are looking for a particular recipe or a tip on how to do something, submit it here and I will post it in an upcoming newsletter. I’ll give you my input and other readers of the newsletter will have the opportunity to share their recipes and tips as well. So take a moment to post your questions and of course if you have a tip or idea for any question posted in this section feel free to leave a comment under the appropriate post.


I’m Looking For Requests
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I’m Looking For Responses
Below you will find some of the recent responses to the “I’m Looking For” Requests. You may also want to go directly to this section and browse through all the recent submissions and replies. To do so, click on “I’m Looking for” here, and start looking through them.
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Inspirational Story

Each year on Christmas Eve we sit down around the the Christmas tree and read the story of the birth of Jesus from the bible. I thought I’d share it in today’s newsletter with you.

THE BIRTH OF JESUS

“About that time Caesar Augustus ordered a census to be taken throughout the Empire. This was the first census when Quirinius was the governor of Syria. Everyone had to travel to his hometown to be accounted for. So Joseph went from the Galilean town of Nazareth up to Bethlehem in Judah, David’s hometown, for the census. As a decendant of David he had to go there. He went with Mary, his fiancee, who was pregnant.

While they were there, the time came for her to give birth. She gave birth to a son, her firstborn. She wrapped Him in a blanket and laid Him in a manger, because there was no room for them in the hostel.

There were shepherds camping in the neighborhood. They had set night watches over their sheep. Suddenly, God’s angel stood among them and God’s glory blazed around them. They were terrified. The angel said, “Don’t be afraid. I’m here to announce a great and joyful event that is meant for everybody worldwide: A Savior has just been born in David’s town, a Savior who is Messiah and Master. This is what you’re to look for: a baby wrapped in a blanket and lying in a manger.”

At once the angel was joined by a huge angelic choir singing God’s praises: “Glory to God in the heavenly heights; Peace to all men and women on earth who please Him.”

As the angel choir withdrew into heaven, the shepherds talked it over. “Let’s get over to Bethlehem as fast as we can and see for ourselves what God has revealed to us.” They left, running, and found Mary and Joseph, and the baby lying in the manger. Seeing was believing. They told everyone they met what the angels had said about this child. All who heard the shepherds were impressed.

Mary kept all these things to herself, holding them dear, deep within herself. The shepherds returned and let loose, glorifying and praising God for everything they had heard and seen. It turned out exactly the way they’d been told!”  (Luke 2:1-20).

Final Thought

That’s it for this edition of the Hillbilly Housewife Newsletter. I hope you’ve had as much fun reading it as I had creating it for you. I also hope that you have found the information helpful and useful. And by all means feel free to forward the newsletter to family and friends or even better, encourage them to subscribe to it.

Do you have a question, a tip, a recipe or a story you’d like to share with us? Email it to me and I’ll include it in a future issue. Can’t wait to see what you have to say.

Warm Wishes,

Susanne – The Hillbilly Housewife

Filed Under: Newsletters

Coping With Holiday Stress – Tips To Enjoy This Special Season

It’s so easy to get sidetracked by all the various to-do lists and worries this time of the year. No wonder you feel stressed out. Here are some simple tips for coping with holiday stress that will help you focus on what’s really important – Enjoying this special season with family and friends.

Trade Your Holiday Stressings For Christmas Blessings

When I talk with other moms about their December plans, they’re usually all about Christmas. They have cookies to bake, decorations to set up, meals to plan, a house to clean, presents to buy, expectations they will never be able to meet. Sometimes these moms even tell me, “I can’t wait for this all to be over so I can relax!”

These activities may be part of a meaningful Christmas, but if that’s all Christmas has become for you, it may be time to reconsider your reasons for celebrating.

Where is the joy of the season when you’re too exhausted to experience it?

Where is the pleasure in spending time with your family and loved ones when you’re too busy to sit and talk with them?

How can their be delight in giving your gifts when you know you spent more than you can afford on something

This year, instead of stressing about the holiday season and its accompanying expectations, I invite you to focus on the blessings of Christmas.

Whatever Christmas means in your home,make that the one focal point of all your planning and celebrations. It’s easy to be distracted by unrealistic expectations, the high costs of Christmas, and those things we do every year, even though we’re not really sure why. This year, celebrate intentionally and with purpose.

For instance, in my family, Christmas is a celebration of Jesus Christ’s birth. If I can keep that one thought at the forefront of my plans, everything else fits into place. I remain focused throughout the season and our Christmas becomes focused, meaningful, relaxing, and satisfying.

This year, instead of getting caught up in the holiday stressings, take a deep break and let yourself enjoy your Christmas blessings.

Filed Under: Frugal Living

Pumpkins

When i am able to find rarely a pumpkin on the market i buy it right up. i use it in many tomato sauces. first i just cook it up as for pumpkin pie and then if i had a blender i would blend it. since i don’t i run it through the hand crank vege musher. i then take the blended/mushed pumpkin and put in in small plastic bags and put them in the freezer. when i am making a tomato sauce i just cut off a portion and put it in. it works as a thickener. ie you need less tomatoes and can add more water. (tomato paste and tomatoes are expensive here) you can also use it for pumpkin soup. adding milk, onions,salt and whatever you want. if you have cheap small plastic bags you can just hack off the amount you want with the bag. i do the same thing with tomato paste. i get the big can and separate it into bags and use it as we need it. i don’t have access to good freezer bags so things go in plastic bags around here. (i live in Benin, West Africa)

Filed Under: Frugal Tips

Cracklin Recipe

I’m looking for a recipe to make cracklins that is cooked in the oven instead of the stove. Is it possible?

Filed Under: I'm Looking For Requests

White Christmas Cookies

White Christmas is a traditional cookie made in Australia for Christmas time. As an educational treat for my homeschooled children, each year we pick a place on the globe to learn about the traditions and culture behind how that location celebrates the Christmas season. This year was Australia and this was a recipe given to me by an Aussie friend of mine and the kids new holiday favorite.

Ingredients

250g(8oz)copha(vegetable shortening),3 cups rice bubbles(rice crispies),

1 cup coconut,3/4 cup (powdered)icing sugar,1 cup powdered milk,30g(1oz)mixed peel,30g(1oz)preserved ginger,30g glace apricots, 30g glace pineapple,1/4 cup sultanas(grapes), 30g glace cherries.

Method

Melt chopped copha over a gentle heat,combine rice bubbles,coconut,sifted icing sugar,powdered milk and chopped friuts, mix well.Add melted copha and mix thoroughly, press mixture into lightly greased or paper lined lamington tin(or anything you would typically put rice crispy treats in to form).

Refrigerate until firm , cut into bars for serving.

NOTE: for a more economical confection, replace glace fruits with 1 cup mixed fruit,(keeping the sultanas)as well

Filed Under: Cookies, Candy and Bars, Holiday Recipes

Nutella

Does any one have any recipes using nutella?

Filed Under: I'm Looking For Requests

Pecan Surprise Bars

Crust:
1 pkg. yellow cake mix
1/2 C. melted butter
1 egg

Reserve 2/3 C. cake mix. Combine remaining cake mix, butter, and egg until crumbly. Press evenly on bottom of greased 13 x 9 inch pan. Bake 15-20 min. at 350.

While baking, make…

Filling:
2/3 C. reserved cake mix
1 1/2 C. dark Karo syrup
1 tsp. vanilla extract
1/2 C. firmly packed brown sugar
3 eggs

Mix together and beat at medium speed for 2 min. Pour over baked crust and sprinkle with 1 C. chopped pecans.

Return to oven and bake 30-35 min. or until filling is set. Cool completely and cut into squares.

Filed Under: Cookies, Candy and Bars

Sugar Cookie Secret

I have tried recipe after recipe, and even bought store sugar cookie dough. I cannot get my cookies to stay in the shape I cut them. Is there some trick to keep them in the cute little cutter shapes? They always expand and turn into one big cookie on my sheet.
Help!!!

Filed Under: I'm Looking For Requests

Peanut Butter Fudge

Hi, my mom is looking for a peanut butter fudge recipe that is pulled like taffy. A friend of hers had told her about it but she didn’t have the recipe either. Its an old recipe. Can anybody help?

Filed Under: I'm Looking For Requests

Caramel Corn Made With Marshmallows

Years ago, my sister’s best friend would make this kind of caramel popcorn with marshmallows on the stove. I have looked around for it, but to no avail. Thanks

Filed Under: I'm Looking For Requests

Wet Cell Phone Tip

If you have dropped your cell phone in water and it won’t work right remove the battery and put the rest of the phone in a bowl of dry rice for about 30-60 min. I dropped mine in a sink of water and couldn’t hear anyone on it. After I did this for 30 min it worked fine. I tried a hair dryer before that to no avail.

Highly Recommended – Penny Pinching Mama

Find out how Jill Cooper lived on $500 per month. This e-book is filled with over 500 practical, everyday ideas to help anyone stretch a small income.

Get your copy today at:
www.HillbillyHousewife.com/penny

Filed Under: Frugal Tips

Holiday Fruit Pie – Pie With Raisins and Coconut

This is a pie I remember from my childhood, one that my Grampa LOVED, that my mother would make from my grandmother’s recipe. Unfortunately, that recipe was lost over time. I remember the pie had raisins and coconut and pecans in it, and the filling (and basically, the pie itself) was similar to that of a pecan pie. I have looked all over the internet and can’t find this recipe, so if someone knows how to make it or something close to it, I would be so grateful if you could share. I’d love to make this pie a tradition with my own family. I feel baking this pie will be a way to include a little of my Grampa’s spirit and my fond childhood memories in my own family’s traditions this christmas. Thanks for your time, and happy holidays!
Cherie Cosentino

Filed Under: I'm Looking For Requests

Orange Slice Cookies

1 box yellow cake mix
3 eggs
6 tbs. veg. or canola oil
1 c. pecans or walnuts/ chopped
1-14 oz bag of chopped orange slices

Mix cake mix, eggs and oil. Add orange slices and nuts. Drop by teaspoons on greased baking sheet. Bake at 350 degrees for 10-12 minutes. Cool.

Filed Under: Cookies, Candy and Bars

Homemade Crackers

I am looking for a whole wheat cracker recipe or even one that is half and half.

Filed Under: I'm Looking For Requests

Bread Machine Recipes

Looking for bread machine recipes. Have a bread machine that was given to me. And would like to be able to have a variety of recipes. Wheat and other dark bread would be nice to have too.
Thanks!

Filed Under: I'm Looking For Requests

Canned Meats

Low income (fixed income) people get canned turkey, chicken, beef.  Would like any recipes using canned meat.

Filed Under: I'm Looking For Requests

Vegan Recipes

Hi! We have been vegan since this summer and, though it seems as though this should be a no-brainer money saver, it seems like our grocery budget is still pretty much the same. We would love some satisfying, nutritionally balanced recipes that don’t break the bank.

Filed Under: I'm Looking For Requests

Lemon Squares

2 C all-purpose flour
1 C margarine
1/2 C powdered sugar
4 eggs
2 C granulated sugar
1 tsp baking powder
1/2 tsp salt
4 T lemon juice (1/4 C.)

Blend flour, margarine, and powdered sugar thoroughly. Press evenly into an ungreased 13×9 pan. Bake at 350 degrees for 20 min. Beat rest of ingredients together. Pour over crust and bake 20-25 min. DO NOT OVERBAKE. COOL THOROUGHLY BEFORE CUTTING.

Filed Under: Cookies, Candy and Bars

Tiger Butter

Ingredients:
1 pound white chocolate
1 pound semisweet chocolate, melted
1 1/3 cups crunchy peanut butter

Instructions:
1. Line a 10×15 inch pan with parchment. Set aside.
2. In the top of a double boiler set over simmering (not boiling) water, heat white chocolate and peanut butter. Stir constantly until white chocolate and peanut butter melts.
3. Spread onto prepared pan. Pour melted semi-sweet chocolate over top and swirl through with a knife, to create a marble pattern. Chill until firm. Cut into 1 /2 x 1″ pieces.

Filed Under: Cookies, Candy and Bars

Easiest Peanut Butter Cookie Recipe

1 egg
1 cup peanut butter,smooth or crunchy
1 cup sugar
Extra sugar for topping

Mix the 3 ingredients together till mixed. Scoop and press with a glass/fork. Top with sugar. Bake 350 about 10 mins.

Filed Under: Cookies, Candy and Bars

Nutty Chocolate Cookie In A Jar

Looking for a cookie recipe in a jar, Nutty Chocolate Cookie, very good and moist ones.

Filed Under: I'm Looking For Requests

Cathedral Windows

  • 2 T. oleo (margarine)
  • One – 6 oz pkg chocolate chips
  • 1 egg, beaten
  • 3 C. miniature colored marshmallows
  • 1/2 C. chopped nuts
  • Flaked coconut, quite a lot

Melt oleo & chips, add beaten egg & continue to cook over low heat till smooth (1 minute), stirring constantly, cool. Add marshmallows & nuts. stir until all coated.
Have ready a sheet of foil and the flaked coconut on the foil. Pour mixture on top of coconut & shape into a roll. Be sure to coat the outside with the coconut. Wrap in the same foil & chill. Slice & see the pretty windows.

Filed Under: Cookies, Candy and Bars

Fruit Whipped Jello With Milnot and Pecans

Looking for recipe for whipped jello my aunt use to make. Red jello, Milnot, fruit cocktail, pecans.

Filed Under: I'm Looking For Requests

Sugar Cakes

1 c. buttermilk*
1 t. baking soda
5 c. flour
3 t. baking powder
1 c. shortening
2 c. sugar
4 eggs
1 t. vanilla

Add baking soda to buttermilk. Sift flour and baking powder. Cream shortening and sugar. Add eggs and mix well. Add buttermilk and vanilla and mix well.

Add flour and baking powder. Mix well.

Drop by tablespoon onto greased cookie sheets. Bake at 375° for 8 minutes.

Makes about 4 dozen.

* I don’t use buttermilk – I put 1 T. lemon juice in a measuring cup and add milk to make 1 cup.

Filed Under: Cookies, Candy and Bars

Andes Mint Pillow Cookies

Ingredients:
1 cup unsalted butter – softened
1 cup sugar
1 large egg
1 tsp vanilla
3 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
49 Andes Créme de Menthe Thins (Can also be made with Andes Cherry Jubilee or Andes Toffee Crunch Thins)

Directions:
Preheat oven to 400° F. In a large mixing bowl, combine sugar, butter, egg and vanilla. Beat with electric mixer at medium speed until light and fluffy. Add flour, baking powder and salt. Beat at low speed until soft dough forms.

Divide dough in half. On well-floured surface, roll half of the dough into a 14 x 9-inch rectangle. Arrange mints evenly on dough, forming 7 rows of 7. Between 2 sheets of wax paper, roll remaining dough into a second 14 x 9-inch rectangle.

Remove top sheet of wax paper and discard. Carefully turn second rectangle over mint-topped dough, matching edges. Remove remaining wax paper. Using a pizza cutter or scalloped-edge pastry wheel, cut dough evenly between mints. Gently press edges of pillows to seal.

Place pillows 2 inches apart on ungreased cookie sheets. Bake at 400° degrees for 7 to 10 minutes, or until edges are light brown. Cool completely before storing.

Yield:
4 dozen cookies

I just pat the dough out in my hand and do it that. You do use a little more dough since your not rolling it out but, it’s also easier.

Filed Under: Cookies, Candy and Bars

Pesto Ravioli with Chicken

Makes 4 servings

  • 2 teaspoons olive and vegetable oil
  • 1 (15-ounce) package chicken tenders
  • 3/4 cup chicken broth
  • 1 (9-ounce) package refrigerated cheese-filled ravioli
  • 3 small zucchini, cut into 1/4-inch slices
  • 1 large red bell pepper, thinly sliced
  • 1/4 cup refrigerated pesto
  • Freshly grated Parmesan cheese, if desired

1. Heat oil in 12-inch skillet over medium-high heat. Cook chicken in oil about 4 minutes, turning occasionally, until brown. Remove chicken from skillet.

2. Add broth and ravioli to same skillet. Heat to boiling; reduce heat. Cover and simmer about 4 minutes or until ravioli is tender. Stir in zucchini, bell pepper and chicken. Cook over medium-high heat about 3 minutes, stirring occasionally, until vegetables are crisp-tender and chicken is no longer pink in center. Toss with pesto. Sprinkle with cheese.

Filed Under: Angel Food Recipe, Chicken Tagged With:

Sloppy Toms

Makes 4 servings

  • 1 cup onions chopped
  • 1/2 cup green bell peppers chopped
  • 2 tablespoons butter or margarine
  • 1 pound ground turkey
  • 1 8-ounce can tomato sauce
  • 1 1/2 teaspoons poultry seasoning
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon garlic powder
  • 4 hamburger buns
  • Butter or margarine

1.  In a 10-inch non-stick skillet over medium-high heat, sauté onion and green pepper in butter or margarine for 4 minutes or until onion is transparent.

2.  Add turkey and cook for 5 minutes or until no longer pink, breaking up meat as it cooks.

3.  Meanwhile, in a small bowl, stir tomato sauce, poultry seasoning, Worcestershire sauce, salt, lemon juice, pepper and garlic powder.

4.  When turkey is cooked, stir sauce into skillet; reduce heat to low, cover and simmer for 10 minutes.

5.  Meanwhile, preheat broiler. Split buns. Spread lightly with butter or margarine and toast 6 inches from heat source.

6.  Spoon turkey mixture over bottom half of buns. Place top half over meat mixture.

Filed Under: Angel Food Recipe, Ground Beef and Ground Turkey Tagged With:

Rigatoni Florentine

Makes 4 servings

  • 1 10-ounce package spinach chopped
  • 8 ounces rigatoni or other large macaroni
  • 1/2 cup onions chopped
  • 2 tablespoons butter or margarine
  • 2 tablespoons flour
  • 1 1/2 cups milk
  • 1 cup ham finely chopped cooked
  • 1 1/2 teaspoons chicken bouillon
  • 1/4 teaspoon black pepper
  • Grated Romano cheese

Remove spinach from package. Place in a sieve under hot running water until thawed. Press spinach against sides of sieve with a rubber scraper to remove excess moisture; set aside.

Cook rigatoni according to package directions; drain, return to pot, cover and keep warm if necessary.

Meanwhile, in a 2-quart saucepan over medium heat, sauté onion in butter or margarine for 5 to 7 minutes or until beginning to brown. Stir in flour. Add milk. Stirring, bring to a boil.

Add spinach, ham, bouillon granules and pepper. Stirring, bring to a boil and boil for 3 to 5 minutes to blend flavors.

Place drained rigatoni or macaroni in a large serving dish. Pour sauce over; toss if desired. Sprinkle with Romano cheese and pass additional cheese.

Filed Under: Angel Food Recipe, Beef, Pork, Ham and Lamb Recipes Tagged With:

Chicken in Plum Sauce

Makes 3 servings

  • 6 chicken thighs small
  • Unseasoned natural tenderizer
  • 1/2 cup plum preserves
  • 1/2 cup orange juice concentrate
  • 1 tablespoon soy sauce
  • 1 tablespoon vegetable oil
  • 1 teaspoon ginger ground
  • 1/2 teaspoon dry mustard
  • 1/8 teaspoon hot pepper sauce
  • Green onion sliced

Remove skin from chicken thighs. Sprinkle chicken with tenderizer according to package directions.

In a small bowl, whisk plum preserves, orange juice, soy sauce, oil, ginger, mustard and hot pepper sauce until well blended.

Place chicken in a 10-inch skillet. Turn heat to high. Stir sauce and pour over chicken. Bring to a boil; reduce heat to medium-high, cover and simmer for 10 minutes. Reduce heat to medium, cover and cook 15 minutes longer or until tender and meat is not longer pink when cut along bone, turning several times. Add hot water if sauce gets too thick.

To serve, place chicken thighs on a platter; spoon sauce over and sprinkle with green onions. Garnish with a green onion brush if desired.

Filed Under: Angel Food Recipe, Chicken Tagged With:

Baked Ham

  • 1 ham (see notes below)

1. Allow 1/3 to 1/2 lb. per serving for bone-in ham and 1/4 to 1/3 lb. per serving for boneless ham. Heat oven to 325°F. Place ham, fat side up, on rack in shallow roasting pan. Insert meat thermometer so bulb reaches center of thickest part of ham, but does not rest in fat or on bone.

2. Bake at 325°F. until meat thermometer registers 140°F., using “Timetable for Roasting Smoked Pork.”

3. To glaze baked ham, pour drippings from pan; discard drippings. If necessary, trim fat, leaving only a thin layer on ham. Score ham by cutting diamond shapes about 1/4 inch deep through fat. If desired, insert 1 whole clove in each diamond. Spoon desired glaze (Brown Sugar Glaze for Ham or Creamy Mustard Sauce, for example) over ham. Return to oven; bake an additional 15 to 20 minutes.

Filed Under: Angel Food Recipe, Beef, Pork, Ham and Lamb Recipes Tagged With:

Bacon Cheeseburger Pizza

Makes 8 servings

  • 1 loaf (1 pound) unsliced French bread
  • 1 pound ground beef
  • 1 medium onion chopped (1/2 cup)
  • 1 jar (14 ounces) pizza sauce (any variety)
  • 1 large tomato, seeded and chopped (1 cup)
  • 8 slices bacon, crisply cooked and crumbled
  • 2 cups finely shredded pizza cheese blend pizza cheese blend (mozzarella and Cheddar cheeses) (8 ounces)

1. Heat oven to 400°. Cut bread loaf horizontally in half. Cut bread halves crosswise in half to make 4 pieces (to fit on cookie sheet). Arrange on large ungreased cookie sheet.

2. Cook beef and onion in 10-inch skillet over medium-high heat about 8 minutes, stirring occasionally, until beef is brown; drain. Stir in pizza sauce. Spread beef mixture over bread. Sprinkle with tomato, bacon and cheese.

3. Bake 12 to 15 minutes or until pizza is hot and cheese is melted.

Filed Under: Angel Food Recipe, Ground Beef and Ground Turkey Tagged With:

Chicken and Corn Bread Stuffing Casserole

Makes 4 servings

  • 1 (10 3/4-ounce) can condensed cream of chicken soup
  • 3/4 cup milk
  • 1 (10-ounce) package frozen mixed vegetables, thawed and drained
  • 1 medium onion, finely chopped (1/2 cup)
  • 1/2 teaspoon ground sage or poultry seasoning
  • 2 cups cooked chicken breasts from Baked Oregano Chicken – HMM, cut up, or 2 cups cut-up cooked chicken
  • 1 1/2 cups corn bread stuffing mix
  • 1/8 teaspoon pepper
  • Paprika, if desired

1. Heat oven to 400°. Spray 3-quart casserole with cooking spray.

2. Heat soup and milk to boiling in 3-quart saucepan over high heat, stirring frequently. Stir in mixed vegetables, onion and sage. Heat to boiling, stirring frequently; remove from heat.

3. Stir in chicken and stuffing mix. Spoon into casserole. Sprinkle with pepper and paprika. Bake uncovered about 15 minutes or until hot in center.

Filed Under: Angel Food Recipe, Chicken Tagged With:

Crunchy Garlic Chicken

Makes 6 servings

  • 2 tablespoons butter or margarine, melted
  • 2 tablespoons milk
  • 1 tablespoon chopped fresh chives
  • 1/2 teaspoon garlic powder
  • 2 cups cornflakes cereal, crushed (1 cup)
  • 3 tablespoons chopped fresh parsley
  • 1/2 teaspoon paprika
  • 6 boneless skinless chicken breast halves (about 1 3/4 pounds)
  • 2 tablespoons butter or margarine, melted

1. Heat oven to 400°. Spray rectangular pan, 13 x 9 x 2 inches, with cooking spray.

2. Mix 2 tablespoons butter, the milk, chives, salt and garlic powder in shallow bowl. Mix crushed cereal, parsley and paprika in another shallow bowl. Dip chicken into milk mixture, then coat lightly and evenly with cereal mixture. Place in pan. Drizzle with 2 tablespoons butter.

3. Bake uncovered 30 to 35 minutes or until chicken is no longer pink when centers of thickest pieces are cut.

Filed Under: Angel Food Recipe, Chicken Tagged With:

Ravioli Sausage Lasagna

Makes 8 servings

  • 1 1/4 pounds bulk sweet Italian sausages (or use hamburger or ground turkey)
  • 1 (26-ounce) jar tomato sauce (any variety)
  • 1 25-ounce bag to 27 1/2 ounce frozen cheese-filled ravioli pasta
  • 2 1/2 cups shredded mozzarella cheese (10 ounces)
  • 2 tablespoons grated Parmesan cheese

1. Heat oven to 350°. Cook sausage in 10-inch skillet over medium heat, about 8 minutes, stirring occasionally, until no longer pink; drain.

2. Spread 1/2 cup of the pasta sauce in ungreased rectangular pan, 13 x 9 x 2 inches. Arrange single layer of frozen ravioli over sauce; pour 1 cup pasta sauce evenly over ravioli. Sprinkle evenly with 1 1/2 cups sausage and 1 cup of the mozzarella cheese. Repeat layers with remaining ravioli, pasta sauce and sausage.

3. Cover with aluminum foil and bake 45 minutes. Remove foil; sprinkle with remaining 1 1/2 cups mozzarella and the Parmesan cheese. Bake about 15 minutes or until cheese is melted and lasagna is hot in center. Let stand 10 minutes before cutting.

Filed Under: Angel Food Recipe Tagged With:

Pork Roast and Vegetables with Brown Gravy

Makes 8 servings

  • 1 (2-pound) boneless pork loin roast
  • 1 small onion, thinly sliced
  • 2 teaspoons dried parsley flakes
  • 1/2 teaspoon dried marjoram leaves
  • 1/2 teaspoon dried rosemary leaves
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (14 1/2-ounce) can ready-to-serve beef broth
  • 1/8 teaspoon pepper
  • 1 bay leaf
  • 1 pound fresh baby carrots
  • 8 small red potatoes, unpeeled, quartered
  • 1 tablespoon water
  • 4 teaspoons cornstarch

1. Heat oven to 325°F. With sharp knife, make 6 horizontal cuts down center of roast, each 2 inches long and 2 inches deep. Stuff each cut with slices of onion; reserve any remaining onion. Place roast in ovenproof Dutch oven.

2. In small bowl, combine parsley, marjoram, rosemary and crushed red pepper flakes; sprinkle evenly over top of roast. Insert meat thermometer into thickest part of roast without touching fat. Pour broth around roast.

3. Place reserved onion slices, pepper and bay leaf in broth in Dutch oven. Arrange carrots and potatoes around roast; cover. Bake at 325°F. for 1 3/4 to 2 hours or until meat thermometer registers 160°F.

4. Remove roast from Dutch oven; place on serving platter. With slotted spoon, remove vegetables and arrange around roast; cover to keep warm.

5. Bring pan juices in Dutch oven to a boil. Boil 10 to 12 minutes or until reduced to half. Remove and discard bay leaf.

6. In small bowl, combine water and cornstarch; blend until smooth. Add to pan juices; cook and stir until mixture is bubbly and thickened. (If desired, gravy can be strained.) Serve gravy with roast and vegetables.

Filed Under: Angel Food Recipe, Beef, Pork, Ham and Lamb Recipes Tagged With:

Chicken Alfredo Pot Pie

Makes 6 servings

  • 1 (11-ounce) can refrigerated soft bread sticks
  • 1 (16-ounce) jar Alfredo pasta sauces
  • 1/3 cup milk
  • 1 (1-pound) bag frozen broccoli, cauliflower and carrots, thawed and drained
  • 2 cups cut-up cooked chicken
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon Italian seasoning

1. Heat oven to 375°. Unroll breadstick dough; separate at perforations to form 12 strips and set aside.

2. Mix pasta sauce, milk, vegetables and chicken in 3-quart saucepan. Heat to boiling, stirring occasionally. Spoon into ungreased rectangular pan, 13 x 9 x 2 inches.

3. Twist each dough strip; arrange crosswise over hot chicken mixture, gently stretching strips if necessary to fit. Sprinkle with cheese and Italian seasoning.

4. Bake uncovered 20 to 30 minutes or until breadsticks are deep golden brown.

Filed Under: Angel Food Recipe, Chicken Tagged With:

Double Wrapped Turkey Tacos

Makes 5 servings

  • 1 pound ground turkey or ground beef
  • 1 cup salsa
  • 10 taco shells
  • 1 (6-ounce) container frozen avocado dip, thawed, or 1 cup refried beans, heated
  • 10 flour tortillas (6 inches in diameter)
  • 1 cup shredded cheddar cheese (4 ounces)
  • Shredded lettuce
  • 1 large tomato, chopped (1 cup)

1. Cook turkey in 10-inch skillet over medium heat, about 5 minutes, stirring occasionally, until no longer pink; drain. Stir in salsa; reduce heat. Simmer uncovered 5 to 10 minutes to blend flavors.

2. Heat taco shells as directed on package. Spread about 1 tablespoon avocado dip over each tortilla to within 1 inch of edge. Place taco shell on avocado dip in center of tortilla. Wrap flour tortilla up sides of taco shell.

3. Sprinkle cheese into taco shells. Spoon turkey mixture into taco shells. Top with lettuce and tomato. Serve immediately, or wrap securely with plastic wrap and refrigerate up to 24 hours to grab ‘n go.

Filed Under: Angel Food Recipe, Ground Beef and Ground Turkey Tagged With:

Chicken Fajita Casserole

Makes 3 servings

  • 1 tablespoon oils
  • 1 pound boneless, skinless chicken breast, cut in strips
  • 2 teaspoons taco seasoning mix
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1/2 cup onions, thinly sliced
  • 1 cup red bell peppers, cut in strips
  • 1/2 cup salsa
  • 8 ounces Monterey Jack cheese, shredded

1.  Preheat broiler.

2.  Brown chicken in oil, and stir in seasonings.  When chicken is done, remove from pan.

3.  Add onions and red peppers (or green) and cook for a few minutes until crisp-tender.

4.  Put chicken into casserole dish and top with onions and peppers.

5.  Spread salsa on top and sprinkle with cheese.  Put under the broiler for a few minutes until the cheese is bubbly and melted.

Filed Under: Angel Food Recipe, Chicken Tagged With:

Savory Beef Stew

Makes 6 servings

  • 1 cup sun-dried tomatoes (not in oil)
  • 1 1/2 pounds beef stew meat
  • 1 medium onion, cut into 8 wedges
  • 1 1/2 teaspoons seasoned salt
  • 1 dried bay leaf
  • 2 cups water
  • 2 tablespoons all-purpose flour
  • 12 small new potatoes (1 1/2 pounds), cut in half
  • 1 (8-ounce) bag baby carrots (about 30)

1. Heat oven to 325°. Cover dried tomatoes with boiling water. Let stand 10 minutes; drain and coarsely chop.

2. Mix tomatoes, beef, onion, seasoned salt and bay leaf in ovenproof 4-quart Dutch oven. Mix water and flour; stir into beef mixture. Cover and bake 2 hours, stirring once.

3. Stir in potatoes and carrots. Cover and bake 1 hour to 1 hour 30 minutes or until beef and vegetables are tender. Remove bay leaf.

Filed Under: Angel Food Recipe, Beef, Pork, Ham and Lamb Recipes Tagged With:

Wine Marinated Country Style Ribs

Makes 6 servings

  • 2 tablespoons vegetable oil
  • 1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves, crushed
  • 1 clove garlic, finely chopped
  • 1/2 cup dry red wine or grape juice
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 pounds pork loin country-style ribs, cut into serving pieces

1. Heat oil in 1 1/2-quart saucepan over medium heat. Cook rosemary and garlic in oil, stirring frequently, until garlic is golden; remove from heat. Stir in wine, sugar, salt and pepper.

2. Place pork in glass dish. Pour wine mixture over pork; turn to coat. Cover and refrigerate 4 hours, turning pork occasionally.

3. Prepare grill, arranging charcoal around edge of firebox. Place drip pan under grilling area.

4. Remove pork from marinade; reserve marinade. Cover and grill pork over drip pan and 4 to 5 inches from medium coals 1 hour 10 minutes, turning occasionally and brushing with marinade, until pork is tender and no longer pink in center. Discard remaining marinade.

Filed Under: Angel Food Recipe, Beef, Pork, Ham and Lamb Recipes Tagged With:

Steak Bake

Makes 6 servings

  • 1 pound beef sirloin steaks, about 1/2 inch thick
  • 1/4 cup Original Bisquick®
  • 1/4 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 1 (16-ounce) bag frozen green beans, potatoes, onions and red peppers (or other combination), thawed
  • 1 (14 1/2-ounce) can diced tomatoes, undrained
  • 1/4 cup water
  • 1 1/2 tablespoons soy sauce
  • 1 1/2 tablespoons molasses
  • 1 cup Original Bisquick®
  • 1/3 cup milk
  • 1/4 teaspoon ground mustard
  • 1 egg
  • 1 tablespoon sesame seeds, if desired

1. Heat oven to 400°. Cut beef into 1-inch pieces. Mix beef, 1/4 cup Bisquick and the pepper until beef is coated. Heat oil in 10-inch nonstick skillet over medium heat. Cook beef in oil, stirring occasionally, until brown.

2. Mix beef, vegetables, tomatoes, water, soy sauce and molasses in ungreased rectangular baking dish, 13 x 9 x 2 inches. Bake uncovered 15 minutes; stir.

3. Stir 1 cup Bisquick, the milk, mustard and egg until blended. Drop dough by 6 spoonfuls onto beef mixture. Sprinkle sesame seed over dough. Bake uncovered 20 to 25 minutes or until biscuits are golden brown.

Filed Under: Angel Food Recipe, Beef, Pork, Ham and Lamb Recipes Tagged With:

Baked Chicken and Rice

Makes 6 servings

  • 2 1/2- to 3- pound cut-up broiler-fryer chicken
  • 3/4 teaspoon salt
  • 1/4 to 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
  • 2 1/2 cups chicken broth
  • 1 cup uncooked regular long grain rice
  • 1 medium onion, chopped (about 1/2 cup)
  • 1 clove garlic, finely chopped
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
  • 1/8 teaspoon ground turmeric
  • 1 bay leaf
  • 2 cups shelled fresh green peas *
  • Pimiento strips
  • Pitted ripe olives

1. Heat oven to 350°.

2. Place chicken, skin sides up, in ungreased rectangular baking dish, 13 x 9 x 2 inches. Sprinkle with salt, paprika and pepper. Bake uncovered 30 minutes.

3. Heat broth to boiling. Remove chicken and drain fat from dish. Mix broth, rice, onion, garlic, salt, oregano, turmeric, bay leaf and peas in baking dish. Top with chicken. Cover with aluminum foil and bake until rice and thickest pieces of chicken are done and liquid is absorbed, about 30 minutes. Remove bay leaf. Top with pimiento strips and olives.

Filed Under: Angel Food Recipe, Chicken Tagged With:

Stuffed Pork Chops

Makes 4 servings

  • 1/3 cup chopped celery (with leaves)
  • 3 tablespoons finely chopped onions
  • 1/4 cup (1/2 stick) margarine or butter
  • 2 1/4 cups soft bread cubes (about 4 slices bread)
  • 1/2 teaspoon salt
  • 1/4 teaspoon rubbed sage
  • 3/4 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
  • 1/8 teaspoon pepper
  • 4 pork loin chops, about 1 inch thick (with pockets cut into chops)
  • 2 tablespoons vegetable oil
  • 1/4 cup apple cider or juice

1. Cook and stir celery and onion in margarine in 2-quart saucepan over medium heat, stirring frequently, until celery is tender; remove from heat. Stir in bread cubes, salt, sage, thyme and pepper.

2. Stuff each pork chop pocket with about 1/3 cup of the bread mixture. Fasten by inserting 2 toothpicks in X shape through edges of pork.

3. Fry in oil in 10-inch skillet over medium heat until brown on both sides, about 15 minutes; drain. Add apple cider; reduce heat. Cover and simmer until pork chops are done, about 1 hour. Remove toothpicks before serving.

Filed Under: Angel Food Recipe, Beef, Pork, Ham and Lamb Recipes Tagged With:

Beef Goulash

Makes 6 servings

  • 1 1/2 pounds ground beef
  • 1 medium onion, chopped
  • 1 stalk celery, sliced
  • 1 (16-ounce) can stewed tomatoes
  • 1 tomato can (2 cups) water
  • 1 (7-ounce) package uncooked elbow macaroni (1 1/2 cups)
  • 1 (6-ounce) can tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Cook and stir ground beef, onion and celery in 4-quart ovenproof Dutch oven until beef is brown; drain. Stir in remaining ingredients.

Cover and bake in 350° oven until liquid is absorbed and goulash is hot, about 40 minutes; stir.

Filed Under: Angel Food Recipe, Ground Beef and Ground Turkey Tagged With:

Turkey Vegetable Soup

Makes 10 servings

  • 8 cups turkey broth or chicken broth
  • 2 cups carrots cubed
  • 3 tomatoes peeled, seeded, and chopped
  • 1 onion chopped
  • 1/2 cup celery sliced
  • 1/2 cup white rice or barley
  • 6 cups assorted fresh vegetables
  • 1 teaspoon oregano dried leaves, crushed, or ground oregano
  • 1 teaspoon sage dried leaves, crushed, or ground sage
  • Salt and hot pepper sauce to taste
  • 1 1/2 cups turkeys diced cooked

Place broth in large Dutch oven or kettle. Add carrots, tomatoes, onion, celery, and rice or barley. Bring to boil, reduce heat, and simmer for 20 minutes, covered. Add fresh vegetables and seasoning; bring to boil, cover, and simmer for 30 to 40 minutes or until vegetables are tender. Add turkey last 20 minutes of cooking time. Taste for additional seasoning.

Filed Under: Angel Food Recipe Tagged With:

Lemon Pepper Steak

Makes 4 servings

  • 4 T-bone or New York strip beef steaks (1 inch thick)
  • Lemon pepper seasoning to taste

Sprinkle steaks with lemon pepper.

Broil in a preheated broiler 3-4 in. from the heat for 5-7 minutes per side or until the steaks reach desired doneness.

Filed Under: Angel Food Recipe, Beef, Pork, Ham and Lamb Recipes Tagged With:

Cheesy Chilada Casserole

Makes 8 servings

  • 1 pound ground beef
  • 1 green bell pepper, medium, diced
  • 1 onion medium, chopped
  • 1 clove garlic minced
  • 1 16-ounce can pinto beans, drained
  • 1 15-ounce can tomato sauce
  • 1 cup picante sauce
  • 1 teaspoon cumin powder
  • 1/2 teaspoon salt
  • 12 corn tortillas
  • 2 cups Monterey jack cheese, shredded

Brown meat (lean ground pork may be substituted for beef) with green pepper, onion, and garlic in 10-inch skillet; drain. Add beans, tomato sauce, Picante Sauce (see recipe in this cookbook), cumin, and salt; simmer 15 minutes.

Spoon small amount of meat mixture into 9x13x2-inch baking dish or pan, spreading to coat bottom of dish. Top with 6 tortillas, overlapping as necessary. Top with half remaining meat mixture; sprinkle with 1 cup cheese. Cover with remaining tortillas, overlapping to cover cheese; top with remaining meat mixture. Cover tightly with aluminum foil; bake at 350 degrees F. for 20 minutes. Remove foil; top with remaining cheese. Continue baking, uncovered, 5 minutes.

Let stand 10 minutes before cutting. Top with lettuce, sour cream, and tomato, if desired, and serve with additional Picante Sauce.

Filed Under: Angel Food Recipe, Ground Beef and Ground Turkey Tagged With:

Pork Chow Mein

Makes 6 servings

  • 1 pound boneless pork loin
  • 2 cloves garlic, minced
  • 4 tablespoons soy sauce, divided
  • 1 cup chicken broth
  • 2 tablespoons cornstarch
  • 1/2 to 1 teaspoon ground ginger
  • 1 tablespoon vegetable oil
  • 1 cup thinly sliced carrots
  • 1 cup thinly sliced celery
  • 1 cup chopped onions
  • 1 cup coarsely chopped cabbage
  • 1 cup coarsely chopped fresh spinach
  • Hot cooked rice, optional

Cut pork into 4-in. x 1/2-in. x 1/4-in. strips; place in a bowl. Add garlic and 2 tablespoons soy sauce. Cover and refrigerate 2-4 hours.

Meanwhile, combine broth, cornstarch, ginger and remaining soy sauce; mix well and set aside.

Heat oil in a large skillet or wok on high; stir-fry pork until no longer pink. Remove and keep warm. Add carrots and celery; stir-fry 3-4 minutes. Add onion, cabbage and spinach; stir-fry 2-3 minutes. Stir broth mixture and add to skillet along with pork. Cook and stir until broth thickens, about 3-4 minutes.

Serve immediately over rice if desired.

Filed Under: Angel Food Recipe, Beef, Pork, Ham and Lamb Recipes Tagged With:

Cheeseburger & Fries Casserole

Makes 6 servings

  • 2 pounds ground beef
  • 1 (10 3/4-ounce) can golden mushroom soup
  • 1 (10 3/4-ounce) can Cheddar cheese soup
  • 1 (20-ounce) package French fries, frozen potatoes

Brown ground beef; drain. Stir in soups and pour into an ungreased 13″ x 9″ baking dish; arrange French fries on top.

Bake, uncovered, at 350 degrees for 50 to 55 minutes.

Filed Under: Angel Food Recipe, Ground Beef and Ground Turkey Tagged With:

Pork Stuffed with Corn Bread Dressing

Makes 8 servings

  • 1/4 cup boiling water
  • 1/4 cup raisins
  • 2 slices bacon, cut up
  • 1/2 cup diced celery
  • 2 tablespoons diced onions
  • 1 egg, beaten
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2-1/2 cups corn bread crumbs
  • 6 center cut pork chops (1-1/4 inches thick) or 1 pork blade roast (3 to 4 pounds), boned for stuffing

Pour water over raisins; set aside.

In a saucepan, cook bacon until crisp; add celery and onion. Cook and stir for 2 minutes; remove from the heat.

In a medium bowl, combine egg, salt, pepper and bacon and raisin mixtures. Stir in crumbs; toss lightly.

If stuffing pork chops, cut a pocket in each chop by slicing from the fat side almost to the bone. Spoon about 1/3 cup stuffing into each chop; place on a rack in a shallow roasting pan.

Bake at 375° for 40-50 minutes or until the meat is no longer pink.

If stuffing a roast, fill pocket in roast with stuffing. Tie roast with string and place on a rack in a shallow roasting pan. Insert meat thermometer into center of meat. Roast at 325° for 1-3/4 to 2-1/4 hours or until the thermometer registers 160° for medium-well or 170° for well-done. Cover and let stand 10 minutes before carving.

Filed Under: Angel Food Recipe, Beef, Pork, Ham and Lamb Recipes Tagged With:

Fish Sticks Marinara

Makes 6 servings

  • 2 (10-ounce) packages frozen broccoli spears, thawed and drained
  • 1 tablespoon olive oil or vegetable oil
  • 1/2 teaspoon dried basil leaves
  • 1/2 teaspoon chopped garlic
  • 12 frozen breaded fish sticks
  • 1 (15-ounce) container marinara sauce or 2 cups tomato pasta sauce (any variety)
  • 1/4 cup shredded Parmesan cheese
  • 6 slices (1 ounce each) mozzarella cheese

1. Heat oven to 350°. Arrange broccoli in ungreased square baking dish, 8 x 8 x 2 inches. Drizzle with oil; sprinkle with basil and garlic.

2. Place fish on broccoli. Spoon marinara sauce over fish. Sprinkle with Parmesan cheese. Arrange mozzarella cheese on top.

3. Bake uncovered about 30 minutes or until heated through.

Filed Under: Angel Food Recipe, Chicken Tagged With:

Chicken with Cream Sauce

Makes 4 servings

  • 4 tablespoons olive oil
  • 2 whole boneless, skinless chicken breasts, halved
  • 3 tablespoons flour
  • 1/2 cup low-sodium chicken broth
  • 1 cup low-fat sour cream
  • 3/4 cup white wine
  • 2 teaspoons lemon zest
  • 1/2 teaspoon lemon pepper seasoning
  • 1/2 cup sliced  mushrooms
  • 4 sprigs parsley

1. Place 2 Tbsp of oil in a shallow baking pan; place chicken breasts in oil and bake at 350 degrees for 15 minutes.

2. Place remaining 2 Tbsp of oil and flour in a saucepan and blend well. Add broth and continue stirring until mixture is smooth. Add sour cream, wine, lemon rind, and lemon pepper. Stir until well blended.

3. Remove chicken from oven and turn. Cover with mushrooms and pour sauce on top. Continue baking uncovered for 20 minutes or until tender. Transfer to a platter and garnish with parsley.

Filed Under: Angel Food Recipe, Chicken Tagged With:

Marvelous Meat Loaf

Makes 8 servings

  • 1/2 pound ground veal
  • 1/2 pound ground pork
  • 3/4 cup bread crumbs (to further reduce sodium, see recipe, for homemade version)
  • 1 cup skim milk
  • 1 egg substitute equivalent
  • 1 medium onion, chopped (for variety, add 1/4 cup shredded carrot, 2 Tbsp chopped green pepper, and/or 1/4 cup sliced celery)
  • 1 (14 1/2-ounce) can stewed tomatoes

1. In a large bowl, combine all ingredients except tomatoes. Place into loaf pan, and pour tomatoes over the top.

2. Bake at 350 degrees for 1 hour. Remove from oven, drain fat, slice, and serve.

Filed Under: Angel Food Recipe, Beef, Pork, Ham and Lamb Recipes Tagged With:

Crockpot – Memphis Brewed Pulled Pork

  • 1 can beer
  • 1/4 cup Worcestershire sauce
  • 1 Tblsp. ground mustard
  • 1 Tblsp. garlic powder
  • 1/2 tsp. smoked paprika
  • 1/4 cup brown sugar
  • a few sprinkles of red pepper flakes
  • 3 lbs pork shoulder roast
  • 1 medium size yellow onion, diced
  • dash of salt and pepper

*Cole slaw

In a large glass bowl, put the first 7 ingredients and whisk together well.  Add the pork roast, onion, and salt and pepper to the bowl.  Make sure the pork is covered well.  Let this sit for about 10 minutes, turning once or twice.

Put this entire mixture into the crockpot and cook on LOW for about 8 to 9 hours, or a little longer until the meat is absolutely fork tender.  When the pork is totally done, remove it from the pot and set it on a platter or cutting board.  Cut the roast in half, then take two forks and start shredding the pork.  Be sure to pick out any bones or gristle you find.

Put the pulled pork back into the crock pot and let it cook again in the sauce on LOW for an additional 30 minutes to 1 hour.

Serve on good rolls or buns with an assortment of toppings, like yellow mustard, extra barbecue sauce, and hot pepper sauce.

*The “Memphis” part of this recipe means you’ll top your pulled pork sandwich with cole slaw!

Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.

http://www.hillbillyhousewife.com/ebooks/crockpotcooking.htm

Filed Under: Beef, Pork, Ham and Lamb Recipes, Crockpot, Meat, Poultry, & Fish, Recipes, Sandwich Tagged With: , ,

Crockpot Sweet Pulled Pork Sandwiches

  • 4 lbs pork butt or shoulder roast
  • 2 large onions
  • 1 can 7-up or Sprite
  • 1 small bottle Sweet Bay Ray’s barbecue sauce

Cut the onions into small chunks and put one of the onions in the crockpot. Put the roast in and cover with the other onion.  Pour the 7-up or Sprite over the top.  Put the cover on and cook on low heat for 10 to 12 hours.  Don’t be lifting the cover to peek… it will cook fine without you looking at it.  Lifting the cover off causes a lot of heat loss and slows down the cooking.

After the pork is totally cooked, turn your crockpot off, and remove the pork from the crockpot, setting it in a large pan or on a cutting board.  Remove the onions from the slowcooker using a slotted spoon and set them aside.  You can leave the liquid in the crockpot if there isn’t more than a cup.  Strain it to make sure there are no bones or gristle left behind.

Now, start pulling the pork apart.  I like to cut the roast in half, then start shredding it with two forks.  Pick out any pieces of gristle or bone you run across.   Be sure you don’t have any really long strings of meat.  When the pork is all pulled apart, put it back in the slow cooker along with the cooked onions.

You can add your barbecue sauce now and stir it all together.  Even though the ingredients say to use a small bottle, buy a bigger bottle in case you want to add a little more sauce to the pot, and you’ll want a little on the side to serve.

Put the cover back on your crockpot, and turn it back on to low and cook for about 3 hours, but you can let it cook as long as 5 hours if necessary for the timing of your meal.

When you’re ready to eat, have good buns or hard rolls ready.  You’ll also want to have a little warmed barbecue sauce on the side, as well as hot pepper sauce, and yellow mustard.  Of course if you’re serving your pulled pork sandwiches in true Southern style, be sure to have the ultimate garnish for your sandwich… cole slaw!  Enjoy!

Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.

http://www.hillbillyhousewife.com/ebooks/crockpotcooking.htm

Filed Under: Beef, Pork, Ham and Lamb Recipes, Crockpot, Meat, Poultry, & Fish, Recipes, Sandwich Tagged With: , , ,

Incredible Date Cookies

3 cups plain flour
1/2 cup sugar
1/4 tsp ground cardamon
8 oz. unsalted butter (1 cup)
3 tsp orange flower water
1/4 cup milk
8 oz pitted dates
2 Tbsp butter
1 egg slightly beaten with 1 tsp of water

Sift flour, sugar and cardamon into a large mixing bowl. Cut butter into pieces and rub flour with fingertips until distributed evenly. Blend orange flower water or rose water with milk and sprinkle onto flour mixture. Mix to a firm dough and knead lightly until smooth. Rest dough for 30 minutes.

Meanwhile, chop dates. Place in a pan with the butter and heat gently until dates soften, stirring often. Remove from heat and set aside.

Divide pastry into 3 equal portions and roll each portion into a rectangle 1/2″ thick and 4″ wide. Put one-third of the date mixture, shaped into a long roll, along one edge of pastry and roll up to enclose filling. Press edges and ends to seal and place rolls joint side down, on ungreased baking sheet. Decorate top with pastry crimper or any other means to make a design. Brush with egg/water mixture.

Bake in a preheated moderately slow oven (170 C or 325 F) for 30-35 minutes, until lightly browned. Cool on tray – pastries will become firm and crisp on cooling. Cut cookies at an angle at about every 1/2 inch before completely cooled. Store in a sealed container when cool.

Filed Under: Cookies, Candy and Bars Tagged With: ,

Cookies, Cookies Everywhere and My Feet Are Off The Ground – HBHW Newsletter

December 16th 2009

Editorial

Can you believe it – there are only 10 days until Christmas. I better get my shopping wrapped up and start wrapping all those gifts. How about you?

Yesterday’s Virtual Cookie Exchange was a huge hit and a lot of fun to put together. Bridgett and I took all the wonderful recipes and put them in one cookie recipe ebook for you. You can download it below.

Cookie Exchange Recipes (pdf)

This is our gift to you and you are welcome to pass it along and share it with family and friends.

Speaking of cookie exchanges, this week’s featured article is all about hosting one. It’s a fun holiday event that’s easy to put together. Don’t miss the tips in the article and if you have some experience as well, I’d love to hear about it. Did you attend or organize a cookie exchange this year? Leave a comment after reading the article and share your thoughts and tips.

Last but not least I wanted to give you a quick update on this month’s Angel Food Menus. They are put together and we are in the process of uploading them. You should see the first week or two on there today and everything by tomorrow.

That’s it for this week. As always, I welcome your comments and suggestions. Feel free to email me at susanne@hillbillyhousewife.com

Warm Regards,

Susanne – The Hillbilly Housewife

Inspirational Quote

“Let us keep Christmas beautiful Without a thought of greed, That it might live forevermore To fill our every need, That it shall not be just a day, But last a lifetime through, The miracle of Christmastime That brings God close to you” - Ann Schultz 

Sponsor

Meal Planning

Get your copy of the free meal planning resource pack today at www.MenuPlanningCentral.com or join at http://www.MenuPlanningCentral.com/main.html

News From The HBHW Club

This section is all about the HBHW Club. Each week I’m going to share some tidbits of what’s going on at the HBHW Club with you. I hope you enjoy these extra tips, recipes and ideas and of course would love to have you join the club.

As a HBHW newsletter subscriber, you can join for only $10 per month here: http://www.hillbillyhousewifeclub.com/special.html

And to make it even easier, I’ll let you try it out for just a dollar for the first 7 days.

Here’s one of the recipes that were submitted this past week.

Moist Chocolate Mayonnaise Cake

* 4 Tblsp cocoa
* 2 cups flour
* 1 cup sugar

* 1 cup water
* 1 1/2 tsp baking soda
* 1 tsp. vanilla extract

* 1 cup mayonnaise

Preheat oven to 375 degrees.  Spray an 8 inch square baking pan with cooking spray.

In a large bowl, mixing together.  Add water, baking soda, and vanilla and mix until everything is nice and moist.  Add mayonnaise and blend in well.  Bake at 375 degrees for 30 to 35 minutes.

Use any good cream cheese frosting for the top.  The mayonnaise gives this cake a nice, moist and heavy texture.

And here are some of the other recipes that have been added in the past few days.

  • Spiced French Raisin Pie
  • Quick Rocky Road Candy
  • 4 Ingredient Fudge
  • Simple Ritz Surprise Pie
  • Magic Coconut Pie

All in all, we have over 260 new recipes in the member area already.

What else has been going on at the HBHW Club? We’ve been talking about homesteading, homeschooling and working at home with kids that are in public school, making Christmas Candy etc. We’ve also welcomed quite a few new members to the club over the past week or two.  I’m sure you have a lot to contribute to the conversation. Ready to join us? Try The HBHW Club for only $1. We’d love to have you! http://www.hillbillyhousewifeclub.com/special.html

Featured Article

With the virtual cookie exchange still fresh on my mind, I put together a quick article for you on holding a “regular” cookie exchange. They are fast and easy to put together and of course a lot of fun. What a great way to catch up with some friends over a cup of coffee and discover some new cookie recipes to try at the same time.

How Do I Organize A Cookie Exchange

Frugal Tips

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Do you have a tip to share? Fill out the submit a frugal tip form and I’ll be glad to add it to the site and share your tip in an upcoming edition of the newsletter.

Recipes

Here are some of the most recent recipes that have been added to the HBHW site. Enjoy!

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Do you have a recipe you would like to share? Click here to send it to me and I’ll be happy to add it to the website.

I’m Looking For:

This section is going to be all about you. If you are looking for a particular recipe or a tip on how to do something, submit it here and I will post it in an upcoming newsletter. I’ll give you my input and other readers of the newsletter will have the opportunity to share their recipes and tips as well. So take a moment to post your questions and of course if you have a tip or idea for any question posted in this section feel free to leave a comment under the appropriate post.


I’m Looking For Requests
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I’m Looking For Responses
Below you will find some of the recent responses to the “I’m Looking For” Requests. You may also want to go directly to this section and browse through all the recent submissions and replies. To do so, click on “I’m Looking for” here, and start looking through them.
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Inspirational Story

A big thank you goes to my friend Arika from www.theycallmewahmmy.com for sharing this wonderful story with me.

MY FEET ARE OFF THE GROUND

From Tyler Perry – writer and actor

This morning I awoke and was so frustrated about all of the stuff that I’m dealing with in trying to get this studio open. I was about to open my mouth and start complaining when I remembered something that happened to me about a year ago.

I was walking to my car when this woman who appeared to be homeless started walking towards me. I’m ashamed to say this but I thought, ‘I don’t feel like being hustled today.’ Then I got quickly convicted. I felt guilty so I started digging in my pocket for some money. As she got closer I noticed that she had the kindest eyes that I had ever seen. As I was reaching into my pocket she started to speak. I thought, ‘Here goes the sales pitch’. She said ‘Excuse me sir, I need some shoes. Can you help me?’ My eyes filled with water because I remember being out on the streets and having only one pair of run over shoes. I was taken aback for a second.

I took her inside the studio and had my wardrobe people find shoes in her size. As she put the shoes on she started crying, praising God and thanking Jesus, and saying, ‘My feet are off the ground! My feet are off the ground!’ Several of the wardrobe people started crying. I was crying. But I never forgot those words. ‘My feet are off the ground!’ I thought, ‘Wow! All she wanted was some shoes.’ She quickly disappeared and never asked me for a dime. I realized that I still had the money in my hand so I went out looking for her. She was gone just that quick so I looked all around the neighborhood for her. I found her standing on a corner looking down at her shoes, still crying. I was so touched. I asked her how she had gotten homeless. She told me that she had AIDS and that she was waiting to get into a shelter.. She said that her family had turned their backs on her and that she had no place to go, but she knew that God would make a way for her. I said to myself, ‘He just did.’ Her faith and her praise moved me. I took her to a nearby hotel and put her up until she was able to get on her feet. I had someone that worked for me to check on her from time to time and to make sure that she had food and clothes. After about a month or so we lost touch, but I never forgot her.

This past summer I was shooting ‘Daddy’s Little Girls’ and this woman walks up to me smiling. I didn’t recognize her face, but her eyes were familiar.. She had on a really nice dress and her hair was done. It was her! She told me that the little help that I had given her had changed her life. She was in a house now and doing very well.

I said all of that to say this. After I met this woman, every time I think about complaining and mumbling I remember, ‘My feet are off the ground!’

I wanted to share this with you just to let you know that when I say that I am thankful for you, I mean it. And when I say that you are a blessing to me, I mean it. We take so much for granted sometimes that I just wanted all of you to know that I am grateful to God for you everyday. Thank you for being in my life.

~Tyler Perry

Final Thought

That’s it for this edition of the Hillbilly Housewife Newsletter. I hope you’ve had as much fun reading it as I had creating it for you. I also hope that you have found the information helpful and useful. And by all means feel free to forward the newsletter to family and friends or even better, encourage them to subscribe to it.

Do you have a question, a tip, a recipe or a story you’d like to share with us? Email it to me and I’ll include it in a future issue. Can’t wait to see what you have to say.

Warm Wishes,

Susanne – The Hillbilly Housewife

Filed Under: Newsletters

How Do I Organize A Cookie Exchange?

We recently had a virtual cookie exchange here at the Hillbilly Housewife website, which was a huge success, but I’ve also participated in and hosted my share of actual cookie exchanges. They are a lot of fun and a great way to add variety to your Christmas Cookie Collection. Here are some tips on how to organize a cookie exchange of your own.

Christmas Cookies

Invite 5 to 10 of your friends and ask each of them to make a big batch of their favorite cookie. I like to limit each person to one type of cookie to make things simply.

You may ask each person to let you know ahead of time what cookie they are planning on bringing. This will allow you to suggest something different if you end up with 4 different sugar cookies. Have them bring their cookies on a platter, ready to serve.

I also like to ask each person to prepare a recipe card for each person attending the cookie exchange.

On the day of the cookie exchange, make sure you have plenty of bags to take cookies home in available, some plates, napkins and a big pot of coffee. I also keep some small index cards around. I fold them in half, write the name of the cookie and the person who made it on it and place it in front of the cookie platter.

Now comes the fun part. Just sit down, relax and have a nice chat with your friends as you enjoy a good cup of coffee and of course sample all the cookies. Before it’s time to leave, divide the leftover cookies up and put them in bags for each woman to take home to her family, along with a stack of recipe cards.

Happy Holidays!

Filed Under: Cooking, Frugal Living

December 2009 Angel Food Menus and Shopping Lists

Please Note – December Angel Food Menus are delivered in January, so you will actually be using them throughout January.

The four weekly menus are based on the food items provided by Angel Food Ministries in December which include:

  • 2 lb. New York Strip Steaks (4 x 8 oz.)
  • 1.5 lb. Boneless Pork Roast
  • 1 lb. Chicken Breast Fajita Strips
  • 1 lb. Lean Ground Beef
  • 1.5 lb. All White Meat Chicken Tenders
  • 1 lb. Bake or Fry Fish Sticks (32 count)
  • 1 lb. Hickory Smoked Center Cut Ham
  • 1 lb. Frozen Baby Lima Beans
  • 1 lb. Frozen Green Beans
  • 2 lb. French Fries
  • 2 lb. bag Fresh Apples
  • 10 ct. Flour Tortillas
  • 32 oz. 2% Shelf Stable Milk
  • Dozen Eggs
  • Dessert

Each weekly shopping list includes any additional items you need to prepare the dinner recipes suggested in the weekly menu. We’ve done our best to include low cost groceries to supplement what’s in the angel food box to come up with 4 x 7 dinner suggestions. I suggest you make sure to also have some of your family’s favorite side dishes on hand. I usually have rice, pasta and potatoes close by as well as fruits and vegetables that are on sale as well as canned items.

These menus are sponsored by our friends at Menu Planning Central. If you are looking for different types of weekly menus including kid-friendly, healthy and vegetarian options, take a look at www.menuplanningcentral.com

Week 1

Sunday
Marvelous Meat Loaf

Monday
Chicken with Cream Sauce

Tuesday
Fish Sticks Marinara

Wednesday
Pork Stuffed with Corn Bread Dressing

Thursday
Cheeseburger & Fries Casserole

Friday
Pork Chow Mein

Saturday
Cheesy Chilada Casserole

Weekly Menu and Recipes Printable (PDF)

Weekly Shopping List (PDF)

These are PDF files. To save them to your computer, right click on the link and choose “Save Target As”. You will need a PDF Reader to view them. You can download the adobe reader free from adobe.com

Week 2

Sunday
Lemon Pepper Steak

Monday
Turkey Vegetable Soup

Tuesday
Beef Goulash

Wednesday
Stuffed Pork Chops

Thursday
Baked Chicken and Rice

Friday
Steak Bake

Saturday
Wine Marinated Country Style Ribs

Weekly Menu and Recipes Printable (PDF)

Weekly Shopping List (PDF)

These are PDF files. To save them to your computer, right click on the link and choose “Save Target As”. You will need a PDF Reader to view them. You can download the adobe reader free from adobe.com

Week 3

Sunday
Savory Beef Stew

Monday
Chicken Fajita Casserole

Tuesday
Double Wrapped Turkey Tacos

Wednesday
Chicken Alfredo Pot Pie

Thursday
Pork Roast and Vegetables with Brown Gravy

Friday
Ravioli Sausage Lasagna

Saturday
Crunchy Garlic Chicken

Weekly Menu and Recipes Printable (PDF)

Weekly Shopping List (PDF)

These are PDF files. To save them to your computer, right click on the link and choose “Save Target As”. You will need a PDF Reader to view them. You can download the adobe reader free from adobe.com

Week 4

Sunday
Chicken and Cornbread Stuffing Casserole

Monday
Bacon Cheeseburger Pizza

Tuesday
Baked Ham

Wednesday
Chicken in Plum Sauce

Thursday
Rigatoni Florentine

Friday
Sloppy Toms

Saturday
Pesto Ravioli with Chicken

Weekly Menu and Recipes Printable (PDF)

Weekly Shopping List (PDF)

These are PDF files. To save them to your computer, right click on the link and choose “Save Target As”. You will need a PDF Reader to view them. You can download the adobe reader free from adobe.com

Filed Under: Angel Food Menus

Vegetarian Chicken Noodle Soup

This is an easy TVP recipe that could be adapted with a variety of spices and veggies depending on what is on hand. I have served this to many meat-eaters who have come back for seconds and thirds, and my daughter has loved it since she could eat solid food.

Ingredients:

1 cup TVP granules
2 cups noodles (rotini, shells, or egg noodles)
5 cups vegetable stock
2 cups water
2 tbsp olive (or other vegetable) oil
1 cup chopped onion
1 medium carrot, chopped
1 stalk celery, chopped
1/2 cup frozen peas
1/4 cup nutritional yeast flakes
1 tsp dried thyme
1 tsp dried sage
1 tbsp dried tarragon
1 bay leaf
1/4 tsp ground black pepper 1 tsp salt (optional, omit if sodium is an issue for you)

Directions
In a large saucepan, heat oil and cook onion, carrot, and celery until tender, stirring frequently. Meanwhile, prepare dry ingredients. Add vegetable stock, water, TVP, noodles, herbs, salt and pepper. Increase heat to high until boiling, then reduce heat and simmer five minutes. Add frozen peas, and simmer five minutes more, or until noodles are tender. Remove from heat. Stir in nutritional yeast and remove bay leaf just before serving.

Note:
TVP is an inexpensive alternative to meat protein, and does not spoil. Nutritional yeast, while inexpensive, is not widely available in many grocery stores. It can be purchased at any health food store, or online. It can also be omitted from the recipe entirely, if necessary.

Filed Under: Soy, Tofu and TVP

Chocolate Coconut Bars

I am looking for a recipe that my grandmother would make. It was a rich chocolate cake rolled in liquified chocolate and then in coconut. I am desperate to find this. It was such a family fav. Since she has been gone we no longer enjoy these a during the Holidays.

Thanks

Filed Under: I'm Looking For Requests

Cranberry Bars

I don’t remember from where I got this recipe; but I always make it during Thanksgiving and Christmas holidays.

Cranberry Bars
Filling:
3/4 cup sugar
1/2 cup water
2 cups fresh or frozen cranberries
1/4 cup orange juice
1 tablespoon grated orange peel
1 tablespoon butter
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup chopped walnuts

Crust:
2 cups flour
1/4 teaspoon salt
1-1/4 cups cold butter
1 cup sugar
3 cups quick-cooking oats

Directions:
In a saucepan, bring sugar and water to a boil. Add cranberries and cook until they pop. Add orange juice, peel, butter, cinnamon, and salt. Cook 5 minutes more or until mixture thickens. Remove from heat and stir in walnuts. Set aside.

In a bowl, combine flour and salt; cut in butter until crumbly. Add sugar and oats; mix well.

Spoon half into an ungreased 13 x 9 inch baking pan. Pat firmly into pan.

Spread filling over crust. Top with remaining crumbs; pat lightly.

Bake at 400 degrees for 30-35 minutes. Cool.

Filed Under: Cookies, Candy and Bars

Lemon Meltaways

A picture perfect Christmas cookie from the Oregonian in 2005. They really do melt in your mouth. Yield is about 3 dozen.

3/4 c butter (1-1/2 cubes)
1/3 c powdered sugar
1/2 c cornstarch
1 1/4 c all purpose flour
1 teaspoon grated lemon zest
1 Tablespoon lemon juice

ICING
1/4 c butter (1/2 cube)
3/4 c powdered sugar
1 teaspoon grated lemon zest
1 teaspoon lemon juice

Cream butter until light and fluffy. Add powdered sugar, cornstarch, flour, lemon zest and lemon juice. Mix until creamy. Do not be alarmed if the dough appears dry at first; it comes together with more beating. Divide dough into two logs and chill.
When dough is firm, preheat oven to 350 degrees. Cut dough into 1/2 inch slices and place on baking sheet. (at this point, I like to gently use a fork to make a slight imprint). Place on baking sheet, bake for 10 minutes and cool before icing.

To make icing: cream butter. Add powdered sugar, lemon zest and lemon juice and mix until mixture is spreadable.

Filed Under: Cookies, Candy and Bars

Coconut-Cranberry Chews

Guaranteed to add at least 1 inch to your waist and probably 2 inches to your hips…but a wonderful chewy,rich Christmas cookie from the Oregonian in 2004

1-1/2 c butter (3 sticks)(no margerine)
2 c granulated sugar
1 Tablespoon grated orange zest
2 teaspoons vanilla
1 egg
3-1/4 c all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt ( I leave out; the butter has plenty salt)
1-1/2 c dried cranberries
1-1/2 c sweetened flaked dried coconut

Preheat oven to 350 degrees
In a large bowl, with a mixer at medium speed, beat butter, sugar, orange zest and vanilla until smooth. Beat in egg until well blended.

In a medium bowl, mix flour, baking powder and salt. Add to the butter mixture , stir to mix then beat on low speed until dough comes together, about 5 minutes. I found that the dough is much to stiff for my hand mixer so I do it the old fashioned way…by hand. Mix in cranberries and coconut. You will probably think it is never going to hold together, but it will.

Shape dough into 1 inch balls and place about 2 inches apart on buttered baking sheets. Bake until cookies just begin to brown, 11-15 minutes. Shorter baking time will yield a chewier cookie; longer baking time a crisper cookie. If using two sheets, reverse their position in the oven half way through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

NOTE: The mixture may look dry until it comes together as a dough. If it is too crumbly to form balls, the dough needs to be mixed longer. If you have a food processor to do the work for you, it is a piece of cake, if not, your arm will feel like falling off by the time you get it just right. The dough should be a smooth, homogeneous mass.

Filed Under: Cookies, Candy and Bars

Veggie Mac & Chees with Tuna

Prepare a Mac & cheese as directed on box (I use store bought think & Creamy), add a cup of mixed veggies thawed or cooked with macaroni last minute. Add a handful of grated Cheddar cheese and drained tuna. Mix it all up and bake 20 min. Sprinkle another handful of cheese on top and cook 5-10 min. longer. Very cheesy and good. Can be doubled. If I forgot to thaw out some meat, I make this.

Filed Under: Fish

Crockpot Spicy Apple Betty

  • 3 pounds of crisp cooking apples
  • 10 slices of hearty bread, crusts cut off and then bread cubed1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • pinch of salt
  • 3/4 cup brown sugar
  • 1/2 cup butter, melted

Wash the apples really well.  You don’t need to peel them – I don’t.  Cut each apple into eight wedges, and cut the core out.  Of course, if you have one of those nice combination apple corer and cutter, that’s even better.

Put the apple slices into your crockpot.  Then, in a separate bowl, combine the bread with all the other ingredients, tossing together so the spices and butter combine really well.

Spoon the mixture over the apples in the crockpot.  Put the cover on.  Turn crockpot to the LOW setting and let cook for 2 to 3 hours.  The apples should be cooked but not turn into mush.  This crockpot dessert is sort of like a combination Apple Brown Betty and Bread Pudding.

This dessert will serve about 6 people, more if you’re a little careful.  Add a scoop of vanilla ice cream to make this dessert go a little further, and for the extra sweetness!  Very tasty!

Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.

http://www.hillbillyhousewife.com/ebooks/crockpotcooking.htm

Filed Under: Crockpot, Desserts & Sweets, Pies, Cobblers and Crisps, Recipes Tagged With: , , , ,

Crockpot Chocolate Peanut Butter Brownie Dessert

  • 2 1/2 cups brownie mix (about half of a 20 oz box)
  • 1 egg
  • 1/4 cup good peanut butter
  • 1 tablespoon soft margarine
  • 1/4 cup water
  • 1/2 cup chocolate chips
  • 3/4 cup water
  • 1/2 cup brown sugar
  • 2 tablespoons cocoa

Spray your crockpot liner with a nonstick cooking spray or just rub some butter all over the inside.

In a bowl, mix the first 6 ingredients together well, using a whisk or big spoon.  Spoon this batter mixture into your crockpot, taking a spatula and gently spreading it out evenly.

In a saucepan, pour the water, brown sugar, and cocoa in a pan and bring to a boil, mixing it well.  When it boils, remove it from the heat and pour it over the batter in the crockpot, making sure you evenly distribute it over the top of the batter.

Put the cover on the crockpot, turn the heat setting to HIGH and cook for about 2 hours.  Then, turn the heat off and let the dessert sit in the crockpot with the cover still on for about 20 to 30 minutes.

Scoop dessert while it’s still warm into pretty dessert dishes or cups and top with a dollop of cold whipped cream or ice cream for an extra sweet treat.

You’ll get about 6 servings out of this dessert, a few more if you have light eaters, but most likely it won’t go that far!  Enjoy!

Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.

http://www.hillbillyhousewife.com/ebooks/crockpotcooking.htm

Filed Under: Cake and Frosting, Crockpot, Desserts & Sweets, Recipes Tagged With: , , , ,

Crockpot Perfect Praline Cheesecake

Crust:

  • 1 cup graham cracker crumbs
  • 1/4 cup finely chopped pecans
  • 2 Tablespoons brown sugar, packed
  • 3 Tablespoons butter, melted

Filling:

  • 16 ounce pkg. cream cheese, at room temperature
  • 3/4 cup brown sugar, packed
  • 2 eggs
  • 1/4 cup whipping cream
  • 1 teaspoon vanilla extract
  • 1 Tablespoon flour

Optional: garnish with pecan halves on top of cheesecake after it’s been removed from crockpot to cool

You’ll need: a 7″ springform pan and a crockpot big enough to fit a 7″ springform pan, a 5 or 6 quart crockpot should work.

In a bowl, combine the graham cracker crumbs, pecans, and brown sugar.

Melt your butter carefully in a small saucepan over low heat or in the microwave. Pour the melted butter into the crumb mixture and stir together with a fork until everything is nice and moistened.

Dump the moistened crumb mixture into your 7″ springform pan and pat evenly to form a crust, carefully running some of the crumb mixture up the sides a little. Unlike a pie, the crust doesn’t go all the way to the top.

In a large mixing bowl, using an electric mixer, beat together the cream cheese and sugar until it’s smooth. Then add the eggs, cream, vanilla, and flour. Continue beating with the mixer for about 3 minutes at medium speed. Mix a minute longer if it’s not smooth enough.

Pour this creamed mixture into your graham cracker crust. Put a small rack in the bottom of your crockpot. This is to keep the springform pan off the bottom of the crockpot. If you don’t have a rack small enough, form one by rolling up some aluminum foil into a thick, donut shape and placing that on the bottom of the crock pot.

Put the cover on the crockpot, turn the heat to HIGH, and cook for about 2 to 3 hours. You can pretty much judge by the color of the filling if it’s getting close to done. Try not to lift the cover at all during this cooking process. After the 2 to 3 hours, turn the heat OFF and let it stand for at least an hour as is, with the cover on. Remove when it’s cool enough to handle, then let the cheese cake cool completely on a rack before removing the springform pan.

This cheesecake can be served at room temperature, or it can be chilled before serving. Be sure to store any leftovers in the refrigerator as you would any cheesecake… but I doubt you’ll have leftovers! This is a very tasty dessert, and it’s nice being able to use your crockpot to cook this cheesecake because it will free up the oven for other dishes.

Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.

http://www.hillbillyhousewife.com/ebooks/crockpotcooking.htm

Filed Under: Cake and Frosting, Crockpot, Desserts & Sweets, Holiday Recipes, Recipes Tagged With: , , , , ,

Buttermilk Fudge

I am looking for a recipe for Buttermilk Fudge. I’ve tried it before at craft shows and just love it!
Any help would be greatly appreciated. Thanks.

Filed Under: I'm Looking For Requests

Cleaning Silicone Bakeware

I love my silicone bakeware, but the spray “Pam” darkens and I can’t remove it. Does anyone have any cleaning tips?

Filed Under: I'm Looking For Requests

Christmas Gift Ideas & The Story Of The Poinsettia – HBHW Newsletter

December 9th 2009

Editorial

Good morning. It’s cold and rainy here and supposed to stay that way all day. In other words the perfect day for some homemade cookies and hot chocolate :) .

Speaking of cookies … there are quite a few new cookie recipes on the site thanks to all the wonderful submissions. Feel free to share your favorite cookie recipe anytime. I’ve seen quite a few that I can’t wait to try.

You can also take your favorite cookie recipe and layer the dry ingredients into a jar. Add a tag with the recipe and a pretty bow and you have a beautiful and very frugal gift. For more ideas like this, don’t miss today’s featured article.

Today is also the last day to get a 6 month or 12 month membership to the HBHW Club at the reduced rate.

http://www.hillbillyhousewifeclub.com/thanksgiving.html

Grab your membership now and consider getting one for a loved one as a Christmas gift as well.

That’s it for this week. As always, I welcome your comments and suggestions. Feel free to email me at susanne@hillbillyhousewife.com

Warm Regards,

Susanne – The Hillbilly Housewife

Inspirational Quote

“There is no ideal Christmas; only the one Christmas you decide to make as a reflection of your values, desires, affections, traditions.” – Bill McKibben

Sponsor

Meal Planning

Get your copy of the free meal planning resource pack today at www.MenuPlanningCentral.com or join at http://www.MenuPlanningCentral.com/main.html

News From The HBHW Club

This section is all about the HBHW Club. Each week I’m going to share some tidbits of what’s going on at the HBHW Club with you. I hope you enjoy these extra tips, recipes and ideas and of course would love to have you join the club.

As a HBHW newsletter subscriber, you can join for only $10 per month here: http://www.hillbillyhousewifeclub.com/special.html

And to make it even easier, I’ll let you try it out for just a dollar for the first 7 days.

Here’s one of the recipes that were submitted this past week.

County Fair Cream Puffs

* 1 cup water
* 1 stick butter

* 1 cup flour
* 4 eggs, slightly beaten with a fork together

* 1 pkg. instant vanilla pudding – prepared
* 1 cup whipped cream

* powdered sugar

Preheat oven to 375 degrees.

In a large pot, boil the water and butter together until butter melts completely.  Remove the pan from the heat and add the flour and eggs all at once.  Stir a couple minutes until nice and smooth.

Drop by tablespoon onto ungreased baking sheet.  Bake for 30 minutes at 375 degrees or until just starting to get a touch of light golden color.  Remove and let cool, then fill.  You can make mini cream puffs by just dropping the batter by teaspoons, but watch them closely and cut the baking time down to about 20 minutes or less, depending on the size.

For filling: prepare the pudding according to the package direction.  Then add the whipped cream, folding in until blended.

Cut the top off of each cream puff and spoon filling in so it overflows a little, then replace the top.  Sprinkle a little powdered sugar over the filled cream puffs for a real County Fair look and taste.

And here are some of the other recipes that have been added in the past few days.

  • Fruity Mincemeat Pound Cake
  • Humble Hash
  • Nutty Coconut Frosted Oatmeal Cake
  • Crunchy Swiss Green Bean Bake
  • Making The Most Out of Your Fabric Softener
  • Sweet Creamy Lima Bean Bake

All in all, we have over 260 new recipes in the member area already.

What else has been going on at the HBHW Club? We’ve been talking about planning Christmas meals and sharing some of our favorite recipes, holiday gift ideas and finding inexpensive yarn for us knitting addicts out there. I’m sure you have a lot to contribute to the conversation. Ready to join us? Try The HBHW Club for only $1. We’d love to have you! http://www.hillbillyhousewifeclub.com/special.html

Featured Article

This week I thought I’d share one of my favorite gift ideas with you. They are gifts in a jar and you can easily make these buy the dozen. They make great gifts for teachers, neighbors and friends and are always well received.

Inexpensive & Easy To Make Christmas Gift Ideas

Frugal Tips

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Do you have a tip to share? Fill out the submit a frugal tip form and I’ll be glad to add it to the site and share your tip in an upcoming edition of the newsletter.

Recipes

Here are some of the most recent recipes that have been added to the HBHW site. Enjoy!

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Do you have a recipe you would like to share? Click here to send it to me and I’ll be happy to add it to the website.

I’m Looking For:

This section is going to be all about you. If you are looking for a particular recipe or a tip on how to do something, submit it here and I will post it in an upcoming newsletter. I’ll give you my input and other readers of the newsletter will have the opportunity to share their recipes and tips as well. So take a moment to post your questions and of course if you have a tip or idea for any question posted in this section feel free to leave a comment under the appropriate post.


I’m Looking For Requests
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I’m Looking For Responses
Below you will find some of the recent responses to the “I’m Looking For” Requests. You may also want to go directly to this section and browse through all the recent submissions and replies. To do so, click on “I’m Looking for” here, and start looking through them.
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Inspirational Story

THE LEGEND OF THE POINSETTIA

Maria and Pablo lived in a tiny village in Mexico. Because Christmastime at their house did not include many gifts, Maria and Pablo looked forward to the Christmas festivities at the village church with great joy and anticipation.

To honor the birth of Christ, the church displayed a beautiful manger that drew crowds of admirers. Villagers walked miles to admire the manger, bringing lovely, expensive gifts for the Baby Jesus. As Maria and Pablo watched the villagers place their gifts in the soft hay around the manger, they felt sad. They had no money to buy gifts for their family and no money to buy a gift for the Baby Jesus.

One Christmas Eve, Maria and Pablo walked to the church for that evening’s services, wishing desperately that they had a gift to bring. Just then, a soft glowing light shone through the darkness, and the shadowy outline of an angel appeared above them.

Maria and Pablo were afraid, but the angel comforted them, instructing them to pick some of the short green weeds that were growing by the road. They should bring the plants to the church, the angel explained, and place them near the manger as their gift to the Baby Jesus. Then just as quickly as she had appeared, the angel was gone, leaving Maria and Pablo on the road looking up into the dark sky. Confused but excited, the children filled their arms with large bunches of the green weeds and hurried to the church.

When the children entered the church, many of the villagers turned to stare. As Maria and Pablo began placing the weeds around the manger, some of the villagers laughed at them. “Why are those children putting weeds by the manger?” they asked each other. Maria and Pablo began to feel embarrassed and ashamed of their gift to the Baby Jesus, but they stood bravely near the manger, placing the plants on the soft hay, as the angel had instructed.

Suddenly, the dull green leaves on the tops of the plants began to turn a beautiful shade of red, surrounding the Baby with beautiful blooms. The laughing villagers became silent as they watched the green plants transform into the lovely star-shaped crimson flowers we call poinsettias. As they watched the weeds bloom before their eyes, Maria and Pablo knew they had no reason to be ashamed anymore. They had given the Baby Jesus the only gift they could–and it was the most beautiful gift of all.

Today, poinsettias are a traditional symbol of Christmas, thanks to young Maria and Pablo and their special gifts to the Baby Jesus.

Final Thought

That’s it for this edition of the Hillbilly Housewife Newsletter. I hope you’ve had as much fun reading it as I had creating it for you. I also hope that you have found the information helpful and useful. And by all means feel free to forward the newsletter to family and friends or even better, encourage them to subscribe to it.

Do you have a question, a tip, a recipe or a story you’d like to share with us? Email it to me and I’ll include it in a future issue. Can’t wait to see what you have to say.

Warm Wishes,

Susanne – The Hillbilly Housewife

Filed Under: Newsletters

Frugal Cookie Dough Freezing Tip

I reuse cereal bags for freezing. I cut the tops off and cut down the middle to make a plastic sheet. Then I drop the cookie dough by spoonfuls onto the plastic and freeze. No matter how sticky the dough, it doesn’t stick to the plastic. And I didn’t have to go out and buy it for this one use. Later I put the cookie dough balls into freezer bags for later use. It is also washable.

Filed Under: Frugal Tips

Inexpensive Easy To Make Christmas Gift Ideas – Gifts In A Jar

Gifts In A JarOne of my favorite gifts to give is a jar of a baking, soup or drink mix. They are always well received. They make the perfect inexpensive and easy to make Christmas gifts.

Love to make gingerbread cookies?  Why not put the ingredients in a jar; write the recipe on red construction paper; cut the construction paper to the circumference of the jar; and wrap the construction paper around the front of the jar with white ribbon. Place a green bow on top of the lid of the jar.

Brownies are a wonderful gift anytime of year, but especially during Christmas.  Find your favorite brownie recipe and put the ingredients into a jar.  Type up the recipe, roll it up, and place the rolled recipe into jar along with the ingredients.  Wrap the jar in color cellophane, and tie the cellophane with red ribbon.

Have you seen those spice green and red candies?  There are sold in most supermarkets. This would make a perfect Christmas gift in a jar.

Jelly beans in a jar are another traditional Christmas gift.  Easy, fun, delicious, and low in calories as well.

M&M’s in a jar is another wonderful Christmas treat.  Buy a bag of red and green M&M’s, either plain or with nuts, and fill up a jar as a Christmas gift which anyone would love to receive.

A traditional Christmas gift in a jar is the colorful hard candies, such as peppermint sticks; Christmas hard candies with filling; red and white mint swirl candies.

For chocolate lovers, why not put chocolate pretzels in a jar.  Chocolate pretzels come in packages, and are available in your local supermarket.  What a sweet treat this gift would make.

How about theme gifts in a jar?  Examples are: Chocolate golf balls; chocolate baseballs; chocolate footballs; chocolate soccer balls.  Any of these fun theme gifts would be a hit with anyone who enjoys these sports.

Some of my favorite jar gifts are mixes for fancy beverages including cafe late mix, bavarian mint coffee mix and of course rich hot cocoa mix.

No matter what you choose; traditional; off-beat; baked or bought, making easy Christmas gifts in a jar is fun and allows you to be as creative as you want to be. Gifts in a jar can be an inexpensive treat to give to your colleagues at work; your friends, and even your family members.

The best part is you can go to your supermarket or shopping club and stock up on your favorite candies and chocolates, to make as many jars of treats as you need.

Filed Under: Frugal Living, Shopping Tagged With: , , ,

No Bake Cookies

This recipe was always a hit during my childhood. When mom would make these cookies, we knew we were in for a treat!

2 cups sugar
4 Tbsp. Cocoa
1 stick of butter
1/2 cup milk

Mix together milk, sugar,and cocoa in a sauce pan until blended. Add stick of butter and stir over medium heat until butter is melted, stirring often to keep from burning. Bring to a boil and cook for 2 minutes. Remove from burner and stir in the following:

1/2 cup peanut butter
1 tsp. vanilla extract

Stir well and when melted,add 3 cups quick oats. Stir thoroughly for 1-2 minutes until no longer glossy. Drop by spoonfuls onto wax paper. Allow to harden and enjoy!

Submitted by:
Karen Stein
Stuart, Oklahoma

Filed Under: Cookies, Candy and Bars

Roasted Coconut Pecan Cookies

  • 2 stick butter
  • 2 cups sugar
  • 2 eggs
  • 2cups self-rising flour
  • 1 cup roasted coconut
  • 1 cup roasted pecans
  • 1 tablespoons flavoring suggestions: rum, vanilla,coconut

chop pecans then place on baking pan
with coconut, place in 350 degree oven
for about 10 minutes.
mix butter, sugar eggs and flavoring,
then slowly mix in flour and coconut
and pecans until well blended. bake at
350 degrees for 12 minutes.

Filed Under: Cookies, Candy and Bars

Easy Peanut Butter Cookies

Here’s a very simple peanut butter cookie recipe. Fun to make with the kids around the holidays.

  • 1 cup peanut butter
  • 1/2 cup sugar
  • 1 egg

Mix ingredients together. roll into 24 balls and place on ungreased cookie sheets. press down with a fork. Bake at 325 degrees for 15 minutes. cool on wire rack.

Filed Under: Cookies, Candy and Bars

Chili Colorado Recipe

My husband loves a dish that we know as Chili Colorado. He came to love this at a Mexican restaurant in CA and found it once at an AZ restaurant.
It’s made with Beef (maybe the cuts used for beef stew) in a red sauce. It is served with flour tortillas, rice and beans (at least that’s how we’ve had it).
Anyway, I’ve spent countless hours searching for this recipe. If you by chance have a recipe for Chili Colorado and willing to share, I would really appreciate it.

Filed Under: I'm Looking For Requests

Crockpot Mini Brewed Meatballs

Meatballs:

  • 3 lbs. lean ground beef
  • 1/2 cup finely chopped onion
  • 1/2 cup fine dry bread crumbs (use seasoned bread crumbs if you like)
  • 3 eggs
  • 2 to 3 tablespoons cooking oil to fry meatballs

Sauce:

  • 1 (12 ounce) can/bottle of good beer
  • 1 (12 ounce) can/bottle spicy tomato juice
  • 1 tsp. lemon juice
  • 1 tsp. hot sauce
  • 1 large bottle (12 ounces) of mild barbecue sauce (or you may substitute ketchup)
  • 1 tsp. horseradish
  • 1 tsp. Worcestershire sauce
  • salt and pepper to taste

Make your meatballs: In a large bowl, combine the ground beef with onion, bread crumbs, and eggs. Use your hands to squish everything together until well mixed, but don’t handle too much or the meat tends to toughen up.  Just make sure the ingredients are evenly distributed throughout the ground beef.  Then, form the meat mixture into small meatballs, about the size of a golf ball is usually good.

Pour a bit of cooking oil in a large skillet, heat to medium, add the meatballs (don’t crowd the pan) and brown the meatballs all over. Set the browned meatballs on paper towels on a rack to absorb any extra grease.

Optional: You may choose to brown the meatballs in the oven.  Preheat your oven to 375 degrees, put the meatballs on a baking sheet, and bake for 30 to 35 minutes, turning a couple times to brown all sides.

Make your sauce: In a large saucepan over medium low heat, whisk together all the sauce ingredients and simmer for about 10 to 15 minutes.  Don’t let it come to a boil.

Assemble: Turn your crock pot on LOW.  Put the meatballs in, then pour the hot sauce on top of the meatballs.  Gently stir together, being careful not to break up the meatballs.  Cover the crockpot and cook on LOW for about 3 hours.  Stir occasionally, but be sure to be careful that you don’t break up the meatballs.

You can let this simmer slowly for quite a while so you can keep it hot on your buffet without worrying about overcooking.  You’ll have around 65 to 70 meatballs with this recipe so you should have plenty for a crowd.

Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.

http://www.hillbillyhousewife.com/ebooks/crockpotcooking.htm

Filed Under: Crockpot, Ground Beef and Ground Turkey, Holiday Recipes, Meat, Poultry, & Fish, Recipes, Snack Recipes, Snacks Tagged With: , , , , , , ,

Crockpot Cajun Style Pecan Snacks

  • 1 pound pecan halves
  • 1/4 cup melted butter
  • 1/4 teaspoon ground cayenne pepper
  • 1 tablespoon chili powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1 teaspoon salt

Mix all your spices together well in a small bowl.  Pour the melted butter into your crockpot, then add pecans, stirring to coat evenly with butter.  Then sprinkle your spice mixture evenly over the pecans, stirring as you sprinkle.

Cover the crockpot and turn on to the HIGH heat.  Let the pecans cook on HIGH for 12 to 15 minutes, stirring once.

Remove the cover from the crockpot and turn the heat down to LOW.  Cook uncovered for about 2 hours, stirring occasionally to make sure the pecans stay coated and evenly cook.

Cool the pecans on a rack covered with paper towels or a paper grocery bag.  They’re ready to serve as soon as they cool completely.

Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.

http://www.hillbillyhousewife.com/ebooks/crockpotcooking.htm

Filed Under: Crockpot, Holiday Recipes, Recipes, Snack Recipes, Snacks Tagged With: , , , , , ,

Crockpot Tangy Apple Sausage Appetizer

  • 2 lbs apple smoked/flavored sausage links (or your favorite smoked sausage links), cut into bite size.
  • 2 Granny Smith apples, or similar crisp, tart apple, cut into bite size chunks
  • 1 medium sweet onion, cut into bite size chunks
  • 4 tablespoons balsamic vinegar
  • 4 tablespoons spicy mustard, like Dijon or Cajun style
  • 3 tablespoons brown sugar
  • 3 tablespoons honey

Put sausage, onion, and apple in your crock pot and toss together a little bit.  In a separate bowl, mix the remaining ingredients until combined well, then pour over the mixture in the crock pot.  Cover and cook on LOW for about 2 to 3 hours, or until the apples and onions are tender, but not mushy.

Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.

http://www.hillbillyhousewife.com/ebooks/crockpotcooking.htm

Filed Under: Crockpot, Holiday Recipes, Recipes, Snack Recipes, Snacks Tagged With: , , , , ,

Crockpot Artichoke & Tangy Cheese Dip

  • 2 cups shredded Cheddar cheese
  • 1 cup fresh grated Parmesan cheese
  • 1 cup mayonnaise
  • 1 teaspoon dry mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon grated onion
  • 1/4 cup evaporated milk
  • 1 cup artichoke hearts, drained and diced small
  • 1/4 cup roasted red pepper, chopped fine (optional)
  • 2 Tablespoons finely chopped green onion or chives for topping after cooked (optional)

Lightly spray or butter a 4 quart crockpot. Mix all ingredients in large bowl, then pour into crockpot. Turn crockpot to LOW and cook covered for about 2 hours or until nice and melted and creamy. Sprinkle chopped onion or chives on top when serving if desired for extra color and flavor. Serve alongside a platter or basket of small pieces of crusty bread, nice crackers, or hearty chips.

You can double this recipe if you use a larger crockpot. If the texture isn’t creamy enough for you, add a touch more evaporated milk.

Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.

http://www.hillbillyhousewife.com/ebooks/crockpotcooking.htm

Filed Under: Crockpot, Holiday Recipes, Recipes, Snack Recipes, Snacks Tagged With: , , , , , ,

Frugal Christmas Entertainment and Meal Planning Questions Answered- HBHW Newsletter

December 2nd  2009

Editorial

We’re still fighting a cold around here and as a result I haven’t been getting much sleep, but other than that we are enjoying Advent. We spent some time last night putting up the tree and various other decorations and I’m getting into the Christmas Spirit. How about you?

If you are looking for some inexpensive things to do this holiday season, don’t miss today’s featured article. I also had the pleasure of interviewing my good friend Christine from Menu Planning Central about family meal planning and holiday meals. I even talked her into sharing her favorite recipe. You can read the interview here

Family Meal Planning – An Interview with Christine Steendahl

The special HBHW Club offer page is finally fixed and you can order or 6 or 12 month membership to the HBHW Club here:

http://www.hillbillyhousewifeclub.com/thanksgiving.html

I decided to extend the offer through next Wednesday. Grab your membership now and consider getting one for a loved one as a Christmas gift as well.

I spent Tuesday afternoon making the first Christmas cookies of the season with my daughter’s Girl Scout troop. We made some simple peanut butter cookies and some oatmeal chocolate chip ones.  How about you? Have you started baking cookies yet? What are some of your favorite cookie recipes? I’d love to have you share them with everyone. You can submit your best cookie recipes here (just choose cookies and bars as the category).

That’s it for this week. As always, I welcome your comments and suggestions. Feel free to email me at susanne@hillbillyhousewife.com

Warm Regards,

Susanne – The Hillbilly Housewife

Inspirational Quote

Nothing is permanent in this wicked world – not even our troubles. – Charlie Chaplin

Sponsor

Meal Planning

Get your copy of the free meal planning resource pack today at www.MenuPlanningCentral.com or join at http://www.MenuPlanningCentral.com/main.html

News From The HBHW Club

This section is all about the HBHW Club. Each week I’m going to share some tidbits of what’s going on at the HBHW Club with you. I hope you enjoy these extra tips, recipes and ideas and of course would love to have you join the club.

As a HBHW newsletter subscriber, you can join for only $10 per month here: http://www.hillbillyhousewifeclub.com/special.html

And to make it even easier, I’ll let you try it out for just a dollar for the first 7 days.

Here’s one of the recipes that were submitted this past week.

Crunchy Swiss Green Bean Bake

* 2 Tblsp. butter or margarine
* 2 Tblsp. flour
* 1 cup sour cream
* 1 tsp. salt
* 1/4 tsp dried minced onion

* 1 1/2 lbs. frozen green beans (any style, your choice) thawed

* 1/2 lb. Swiss cheese, grated

* 1 cup corn flakes, crushed
* 2 Tblsp butter or margarine, melted

In small saucepan, melt butter over low heat and stir in flour until thickened, then stir in sour cream.  Heat through for 1 minute.  Sprinkle in salt and onion.

In a 9×13 casserole dish, put 1/2 green beans, half Swiss cheese, then half green beans, then half Swiss cheese.  Pour sauce over the top.  Cover with crushed corn flakes, then pour melted butter over the top.  Bake for about 25 to 30 minutes at 375 degrees.

And here are some of the other recipes that have been added in the past few days.

  • Sweet Creamy Lima Bean Bake
  • Easy Turkey Devonshire Sandwich
  • Use-It-Up Turkey Broccoli Bake
  • Fancy Turkey Salad
  • Simple Fruit Salad Dressing

All in all, we have over 260 new recipes in the member area already.

What else has been going on at the HBHW Club? We’ve been talking about planning Thanksgiving meals and sharing some of our favorite recipes, holiday gift ideas and finding inexpensive yarn for us knitting addicts out there.   I’m sure you have a lot to contribute to the conversation. Ready to join us? Try The HBHW Club for only $1. We’d love to have you! http://www.hillbillyhousewifeclub.com/special.html

Featured Article

We spent most of last night putting up Christmas decorations. It has really gotten me into the holiday spirit and when I came across this article I just had to share it with you. I hope you enjoy it as much as I have.

Frugal Christmas Entertainment Ideas

Frugal Tips

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Do you have a tip to share? Fill out the submit a frugal tip form and I’ll be glad to add it to the site and share your tip in an upcoming edition of the newsletter.

Recipes

Here are some of the most recent recipes that have been added to the HBHW site. Enjoy!

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Do you have a recipe you would like to share? Click here to send it to me and I’ll be happy to add it to the website.

I’m Looking For:

This section is going to be all about you. If you are looking for a particular recipe or a tip on how to do something, submit it here and I will post it in an upcoming newsletter. I’ll give you my input and other readers of the newsletter will have the opportunity to share their recipes and tips as well. So take a moment to post your questions and of course if you have a tip or idea for any question posted in this section feel free to leave a comment under the appropriate post.


I’m Looking For Requests
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I’m Looking For Responses
Below you will find some of the recent responses to the “I’m Looking For” Requests. You may also want to go directly to this section and browse through all the recent submissions and replies. To do so, click on “I’m Looking for” here, and start looking through them.
[RSSImport display="20" feedurl="http://www.hillbillyhousewife.com/comments/feed?cat=recipe-requests&withcomments=1" displaydescriptions=true end_item="

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Inspirational Story

I WANT TO BE A KID AGAIN

It was normal to have two or three “best” friends.

Decisions were made by going “eeny-meeny-miney-mo.”

“Race issue” meant arguing about who ran the fastest.

Money issues were handled by whoever was the banker in “Monopoly.”

Being old referred to anyone over 20.

It was magic when dad would “remove” his thumb.

It was unbelievable that dodgeball wasn’t an Olympic event.

Nobody was prettier than Mom.

Getting a foot of snow was a dream come true.

“Oly-oly-oxen-free” made perfect sense.

Abilities were discovered because of a “double-dog-dare.”

Saturday morning cartoons weren’t 30-minute ads for action figures.

Spinning around, getting dizzy and falling down was cause for giggles.

War was a card game.

Water balloons were the ultimate weapon.

Baseball cards in the spokes transformed any bike into a motorcycle.

Taking drugs meant orange-flavored chewable aspirin.

Ice cream was considered a basic food group.

Older siblings were the worst tormentors but also the fiercest
protectors.

I would love to be a KID again!!! Wouldn’t you???

Final Thought

That’s it for this edition of the Hillbilly Housewife Newsletter. I hope you’ve had as much fun reading it as I had creating it for you. I also hope that you have found the information helpful and useful. And by all means feel free to forward the newsletter to family and friends or even better, encourage them to subscribe to it.

Do you have a question, a tip, a recipe or a story you’d like to share with us? Email it to me and I’ll include it in a future issue. Can’t wait to see what you have to say.

Warm Wishes,

Susanne – The Hillbilly Housewife

Filed Under: Newsletters

Family Meal Planning – An Interview With Christine Steendahl

Christine SteendahlChristine, you’ve been meal planning for quite some time. You’re actually the one that first introduced me to it. Tell us a little bit about how you got started with it and why you decided to give it a try in the beginning.

I tried meal planning initially right after I first got married.  I enjoyed the organization it brought and I enjoyed trying new recipes.  However, I did it when it was convenient, not out of routine.  Eventually it became a necessity.  I started consistent meal planning shortly after the birth of my 3rd child.  I had a 4 year old, 2 year old and newborn, so running to the grocery store each day to grab what I needed just wasn’t practical anymore.  We were also fairly tight financially at that point in our life, so it was important to meal plan to keep us within our food budget.

How do you go about planning your meals? Do you have some tips you can share with us?

I generally plan a week at a time. A.)  I ask my family if there is anything in particular they would like to see on the meal plan for the week.  B.)  I look at the sale ads to see what is on sale, and see if that triggers any meal ideas.  C.)  I pull out one of my many cookbooks and search out at least 1 new recipe to try for the week.   I then make up my grocery list with the basic things we always need – you know milk, bread, yogurt, fruits & veggies etc., add any sale items I want to stock up on, and then of course add any items I do not have on hand to carry out the menu plan for the week.  Then I’m off to shop, and generally I don’t have to return to the grocery store until the next week.

Do you change your meal planning around the holidays? I rather recently (in the past two years) discovered that planning ahead can make a big difference for holiday gatherings as well. What’s your take on that?

Oh, definitely!  In the last couple years, now that we live far away from extended family, I haven’t had to prepare large meals for lots of people.  However, our family still enjoys a nice meal for the holidays.  My seven year old looks forward to that all year I think!  He is always asking when we’re going to have our great big holiday feast!  LOL  My goal for the holidays is to not be stuck in the kitchen all day long – I want to enjoy the day right along with my family.  Therefore, I try to shop as early as possible (not the day or two before the holiday) – before things get too crazy.  Then I try to prepare as many things as possible in advance.  If I can partially (or completely) make something and freeze it – great!  If I can partially prepare something a day or two ahead of time and pop it into the fridge – wonderful!  That way when it comes time for the big meal, I have as much as possible already prepared and can spend less time in the kitchen and more time enjoying my family.

What’s your favorite recipe?

Oh goodness…  I think that changes a lot!   Currently one of my favorite main dish recipes is Glazed Meatballs.   I love to serve cheesy potatoes and salad or green beans with it.  In fact, I’m making this tomorrow for a friend who just had a baby.  Here it is:

Glazed Meatballs

Glazed Meatballs

  • 2 eggs
  • 1 cups dry breadcrumbs
  • ¼  cup finely chopped onions (or use dried)
  • 1 teaspoon Worcestershire sauce
  • ¼  teaspoon pepper
  • ½  tablespoon salt
  • 2 pounds lean ground beef

Combine all ingredients and shape into one-inch balls.  Makes about 6 dozen.

Place in single layers in baking pans and bake at 400 degrees for 10 to 15 minutes or until no longer pink.  May be frozen.

To serve:

Make Sauce

  • 2 cups ketchup
  • 1 1/2 cups brown sugar
  • ½ cup chopped onion
  • 2 teaspoon Worcestershire sauce
  • ½  teaspoon garlic powder

Pour sauce over meatballs.  Bake at 350 for 1 hour.

Or put the meatballs and sauce in the crock pot and cook on low for four hours.

Tell us about Menu Planning Central and how it may benefit my readers.

Well, as you can imagine, menu planning is very helpful, but it is also quite time consuming.  It is not unusual for me to spend 2-3 hours (sometimes more) making my weekly meal plan.  Menu Planning Central has done all the work for you as far as creating your dinner menu goes.  We have family friendly, vegetarian, frugal, and healthy menus (with coordinating grocery lists) ready to go for you each month.  All you need to do is pick which menu you want to use and you are set – print, shop & cook.  We also have an exclusive online software program called “My Menu Maker” which allows you to choose recipes from our database, or enter your own recipes, to create the menu that is perfect for your family.  Then, you can quickly print off a shopping list and a copy of your menu and you are set.  We also have some great resources for you.  For example, in December we have a complete Christmas Planning Guide for you – featuring check lists, the Christmas menu & shopping list, ideas to keep the kids busy etc.  This sells for $20, but it is free for our Menu Planning Central members.

Thank you so much for taking the time to share your thoughts on family meal planning with us Christine. I’ve been involved with Christine’s meal planning service for a few years now and LOVE it. If you’d like to join as well, please visit www.MenuPlanningCentral.com.

Update – I read a wonderful post on the making family dinner work for you and your loved ones and thought I’d share it. It is post on a blog called 3o Minute Martha and you can read it here:

Family Dinner – Making it Work For You

Filed Under: Cooking Tagged With: ,

Kale, Sweet Potato and White Bean Soup

I was on this site about a year ago and there was a recipe for soup with onions, kale, sweet potates, and white beans, and curry powder. I wrote this recipe down and have made it quite a few times this last year. Then I moved and can’t find the recipe I wrote down and its not on the site anymore. Can anyone point me to it?

Filed Under: I'm Looking For Requests

Brown & Serve Rolls

I’m looking for a recipe for brown and serve rolls – you know the kind you purchase in the grocery store, prebaked, bring home and finish baking.

Filed Under: I'm Looking For Requests

Non-dairy Cheese Recipe without Yeast

I was wondering if anyone has a non-dairy cheese recipe that doesn’t have nutritional yeast in it. I can not have dairy or nutritional yeast.

Filed Under: I'm Looking For Requests

Frugal Christmas Entertainment Ideas

I came across this Christmas article by Pippa Wright today and with her permission am publishing it here for you. Pippa is from England (just outside London) and I just love to read about some of the different Christmas traditions she grew up with. It’s also nice to see that so many things we do to enjoy the holiday season are the same. I hope you will enjoy reading this as well and create some new frugal holiday traditions.

Here’s the article…

Frugal Christmas Entertainment

I don’t know about you but when I was younger I always felt a little out of my friends conversations around Christmas time. It seemed to me that my friends parents spent hundreds of pounds more on my friends Christmas entertainment than my parents did on mine, they went to Pantos, to Lapland and other things that must of cost a fortune.

I often felt that my friends were being short changed however, because even though they had the most desirable places to go to I was always given what I wanted or needed I was given my parents time. I will have to ask my Mum, because looking back everything is slightly rose tinted and I know that it wasn’t all Sunshine Lollipops and Rainbows, but it certainly felt that way!

We did a lot of things over the Christmas period that cost next to nothing and to me is part of a frugal Christmas. So if you are time rich and money poor, I hope some of my ideas and traditions for Frugal Christmas Entertainment may become yours!

When I was little we use to go for Christmas Drives, hunting down the Rotary Club Santa. It was always printed in the paper, which area he would be in on which night, but my Sister and I didn’t know that. As far as we knew we really were hunting for Santa. Top Ender has done this over the last few years and she adores looking for him, catching a glimpse and having to try to find him again. It is a good way to spend some time together, as long as you don’t mind spending some petrol money or as long as you can all walk fast!

Starting in the first week of December we go on Christmas light hunts. We know of three or four areas, where the decorations outside the homes in the area are fantastic and so we love to drive around them and hunt for new ones!

Then of course there is our annual trip to see the Christmas Lights in London. We are lucky that we now have a Picasso with a giant sun roof, so that we can just look up and see the beautiful displays. This also works for us in our local town, as I think every town puts up some form of Holiday lighting these days!

Trafalga Square London Christmas Lights

For the last three years, Top Ender and I have gone to see the lights being turned on the Christmas tree in our local town square. It is really lovely and we enjoy the countdown before the lights are turned on. Our town council has made an effort to make it more enjoyable, with a small funfair and a light parade first.

Something we love to do is to turn the main lights off in our living room once our decorations are up, and either to just have the Christmas lights on or to light a few candles. Top Ender, Daddy and I have snuggled on the sofa just watching the twinkling lights for ages, Baby Boy tended to fall asleep, but then he was only seven months old!

Watching films is something that Top Ender and I do every week, we have a huge range to chose from and often watch one that I have recorded in the week on one of the kids TV Channels. Doing this with popcorn or some Christmas snacks (and with the lights off and just the Christmas lights on!) will just add the Christmas excitement!

Learning Christmas Carols as a family is great. Top Ender got the giggles a few years back when ever we sang “In the Bleak Mid-Winter”. It took us ages to find out that she thought the line “Snow had fallen snow on snow” was the funniest thing she had heard! Even now when we sing it she will give us a knowing look at that line!

Christmas stories are plentiful and they might be classics (“Twas the Night before Christmas” anyone?) or new but they always bring a smile to someones face… especially if you are like Daddy and me and still think that Randy the Reindeer is a life choice rather than a name!

And of course you can always use the Great Robinson’s website as reviewed by Top Ender here and put on a Panto!

–

How about you? What do you do with your family for to inexpensively enjoy this special time of the year? Share your ideas as a comment below.

Filed Under: Frugal Living

Pone Bread

My husband remembers his grandmother making something called ‘pone bread’ when he was young. All he remembers of making it though is that she baked it in an iron skillet. His family doesn’t remember how to make it either. I would love to learn this recipe to surprise him with when he comes home. We live in west Virginia and he works in Florida for three to four weeks at a time. If you can help, I would greatly appreciate it.
Thanks, Heather Hall

Filed Under: I'm Looking For Requests

Overnight Cookies or Forgotten Cookies

These are made with egg whites (I think) and you drop them on cookie sheets, put in the oven, then turn the oven off and leave it overnight. I had seen the recipe in an e-mail newsletter, I received. I wanted to try it because I thought it might be what my grandma used to call “cloud cookies” — but now I can’t find the e-mail, and I didn’t see it with the recipes on this website.

Filed Under: I'm Looking For Requests

Sweet Rice Balls

A friend of mine and I (we are from the Mid-west and the South, respectively) have been talking about rice recipes and we both remember someone in the FAR distant past making these soft, sweet sticky treats that were small balls of rice. They were delicious and we tried to find any info or recipes for them but cannot remember the name of the dessert or any other ingredients besides rice and obviously – sugar. Does this ring a bell with anyone else? I have a ton of white rice and am always looking for ideas. – honnha

Filed Under: I'm Looking For Requests

Sugar Free Fruit Cake

i have not been able to figure out how to make a sugar free fruit cake, as i am diabetic. i don,t know what to use for the candied fruit. thank you..nan

Filed Under: I'm Looking For Requests

Libby’s Easy Pumpkin Pie Mix

Does anyone have any suggestions for alternate uses for the pre-mixed canned pumpkin mix that Libby’s makes? You know, the one with everything already in it besides evaporated milk and eggs. I have several extra cans and would like to use it for other things besides a ton of pies. Any suggestions would be appreciated!

Filed Under: I'm Looking For Requests

Gluten-Free Lemon Bars

Lemon Bars
Click here for a printer-friendly version.
Makes 16 to 20 Bars

Crust
1 cup (2 sticks) unsalted butter (results
with a non-dairy alternative may not be
as “buttery”)
2 cups gluten-free flour blend of choice (or
recipe below)
½ cup powdered sugar

Filling
4 large eggs, lightly beaten
1½ cups granulated sugar
¼ cup freshly squeezed lemon juice
Zest from two small lemons or finely grated lemon peel
¼ cup gluten-free flour blend of choice (or recipe below)
1-2 teaspoons powdered sugar, for garnish

1.Preheat oven to 350 degrees. Line a 9×13-inch baking dish with parchment paper for easy removal.
2.To make the crust, melt butter in the microwave in a medium glass bowl. Add the flour blend and powdered sugar. Blend with a fork. Press mixture into prepared baking dish. Bake for 15 minutes and remove from oven.
3.Reduce oven temperature to 325 degrees.
4.To make the filling, combine eggs, granulated sugar, lemon juice, zest and flour blend.
5.Pour this mixture over hot crust and bake at 325 degrees for 18 minutes. The lemon layer should not brown.
6.Remove bars from the oven and sprinkle with powdered sugar. Cool completely.
7.To remove bars, hold on to the parchment paper and lift bars from the pan as one whole piece. Cut into individual bars with a sharp knife, wiping the knife clean between cuts. Store bars in the refrigerator until eaten.
Advertisement

Click here to purchase
Authentic Foods Multi-Blend Gluten-Free Flour Mix from glutenfreemall.com.

Note: For best results in this recipe, your gluten-free flour blend should contain xanthan gum. If it does not, add ½ teaspoon xanthan gum per cup of flour blend.

Each serving contains 233 calories, 10g total fat, 6g saturated fat, 0g trans fat, 67mg cholesterol, 34g carbohydrate, 16mg sodium, 0g fiber, 2g protein.

Gluten-Free Flour Blend
MAKES ABOUT 4¼ CUPS

This recipe can be doubled or tripled to make as much as you need.

1 cup brown rice flour
1¼ cup white rice flour
¼ cup potato starch
2/3 cup tapioca starch/flour
¾ cup sweet rice flour
1/3 cup cornstarch
3 teaspoons xanthan gum

Mix all ingredients together. Store unused flour mix in the refrigerator.

This recipe by Karen Robertson was published in the Spring 2005 issue of Living Without magazine.
I hope the lady enjoys this recipe. Sent by Phyllis Piontkowski.

Filed Under: I'm Looking For Requests

Brandied Fruit

I,m looking for a recipe for brandied fruit. I need to know what fruits to put in it,and the process for making it.
Thanks
Gloria aka Ladywatersnake

Filed Under: I'm Looking For Requests

Brandied Fruit

I need to know what fruits to put in, and the process for making it.
Thanks
Gloria aka Ladywatersnake

Filed Under: I'm Looking For Requests

Substitution For Hair Shampoo

Is there something more natural or homemade that a person can use to shampoo their hair with? Something that does not have all the added chemicals of commercial shampoos?

Filed Under: I'm Looking For Requests

Baking/Cooking without an oven

Dear Editor,

A friend told me about your site after my family and I fell on hard times, (we were homeless for about a year…3 kids under the age of 7…2 adults). We are now blessed because we have shelter but the home has no oven, just the burners work on the stove. What is a great way to feed a family of 5 without an oven on the cheap? Also, no freezer here as well, (like I said, thankful for shelter). :-) Thank you in advance.

Filed Under: I'm Looking For Requests

Homemade Baby Food

I would like to make homemade baby food for my grandson. Does anyone have a recipe?

Filed Under: I'm Looking For Requests

Jiffy Muffins Copycat Recipe

I had made a standard weekday breakfast out of Jiffy muffins (1 oatmeal, 1 banana nut), but now none of my local stores carry these flavors. Seems all of the stores carry Jiffy cornbread and that’s it. Is there a mix I can make myself for each of these flavors?

Filed Under: I'm Looking For Requests

Homemade Christmas Gift Ideas

I am looking for homemade Christmas gift ideas. Anything from cookie, cake, beverage mixes to whatever.

Thanks so much for the help.

Vicki Ochs

Filed Under: I'm Looking For Requests

Slow Cooker Recipes without a Slow Cooker

I was wondering if anyone knows how to make slow cooker recipes in the oven. I do not have a slow cooker and can not afford one right now. An there are some really great sounding recipes on HillBilly HouseWife sight for the slow cooker.

Filed Under: I'm Looking For Requests

Gluten free recipes for Christmas menu

I roast a traditional turkey at Christmas but put together some vegetable dishes and stuffings separately. I try to concoct veg dishes that are tasty for everyone and restrict the G.F. dessert to one dish (no flour or flour by-products). I have lots of G.F. cookbooks but I want dessert recipes that have no pastry. Gluten free baking is very expensive and I’m on a close budget. I made a pumpkin ‘pie’ for Canadian Thanksgiving minus the pastry shell. It was a yummy pudding-like affair thickened with ‘allowable’ buckwheat flour. Calling all cooks out there in cyberspace with similar Gluten Free challenges!

Filed Under: I'm Looking For Requests