1 head broccoli, chopped
1 head cauliflower, chopped
1 cup mayonnaise
1 cup sour cream
1/2 cup sugar- can use substitute as well
1/2 teaspoon salt
1/2 pound bacon, fried and crumbled
1 cup shredded Cheddar cheese
Combine the chopped broccoli and cauliflower in a large bowl. In a
separate bowl, combine the mayonnaise, sour cream, sugar, and salt to
make a creamy dressing. Add the dressing to the broccoli–cauliflower
mix, stirring to evenly coat the vegetables. Stir in the bacon and the
cheese, reserving a small amount to sprinkle on top of the salad just
before serving.
2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar free applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananas
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate
bowl, mix together applesauce and honey. Stir in eggs and mashed bananas
until well blended. Stir banana mixture into flour mixture; stir just
to moisten. Pour batter into prepared loaf pan.
Bake in preheated
oven for 60 to 65 minutes, until a toothpick inserted into center of the
loaf comes out clean. Let bread cool in pan for 10 minutes, then turn
out onto a wire rack. —
Cheesy Baked Dip
8 oz. sour cream
8 oz. cream cheese
16 oz. cheddar cheese, grated (sharp or mild)
4 oz. chopped green chilies
Green onion (suit your own taste)
1 c. chopped ham
1/2 pound chopped bacon
1 round bread loaf, hollowed out
Mix first seven ingredients together and put into the hollowed out
bread loaf. Bake at 350 degrees uncovered for one hour. Serve with
leftover bread or chips...
Granny’s Classic Gingerbread
1/2 cup oleo or butter
1/2 cup buttermilk
1/2 cup molasses
2 eggs
1/2 cup sugar
1 1/4 cup flour
1/2 tsp. ginger
1/2 tsp. cinnamon
1 tsp. baking soda
Preheat oven to 350 degrees F. Mix butter, buttermilk, molasses and
eggs together until creamy. Add remaining ingredients and beat well.
Pour into greased and floured 8x8 square pan and bake about 40 to 60 minutes, until knife inserted in center comes out clean.
CAKE:
2 eggs
1 cup vegetable oil
1 3/4 cups sugar
2 1/4 cups self rising flour
1 teaspoon vanilla
3 cups chopped apples, peeled
1 cup chopped pecans
1 teaspoon cinnamon
Preheat oven to 300 degrees. Grease a 13 x 9 pan. In large bowl beat
eggs, then add oil and sugar, stir until well blended. Stir in
remaining ingredients and blend thoroughly. Pour batter into pan. Bake
for 1 hour and 10 minutes until cake begins to pull away from the sides
of pan. Cool.
CARAMEL ICING:
1/3 cup butter
2/3 cup dark brown sugar, firmly packed
1/3 cup milk
3 cups powdered sugar
1 teaspoon vanilla
Pecan halves, optional
Melt butter in saucepan over medium low heat. Stir in brown sugar,
cook and stir for 2 minutes. Add milk and continue cooking until
mixture boils, stirring constantly. Remove from heat and gradually stir
in powdered sugar. Add vanilla and blend well. Spread over cooled
cake. If icing gets to thick, add a little milk and blend well.
Garnish with pecan halves if desired.
INGREDIENTS
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)
DIRECTIONS
Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet
with 1 tablespoon of the olive oil. Arrange the lemon slices in a single
layer in the bottom of the dish or skillet.
In a large bowl,
combine the remaining oil, lemon juice, garlic, salt, and pepper; add
the green beans and toss to coat. Using a slotted spoon or tongs, remove
the green beans and arrange them on top of the lemon slices. Add the
potatoes to the same olive-oil mixture and toss to coat. Using a slotted
spoon or tongs, arrange the potatoes along the inside edge of the dish
or skillet on top of the green beans. Place the chicken in the same bowl
with the olive-oil mixture and coat thoroughly. Place the chicken,
skin-side up, in the dish or skillet. Pour any of the remaining
olive-oil mixture over the chicken.
Roast for 50 minutes.
Remove the chicken from the dish or skillet. Place the beans and
potatoes back in oven for 10 minutes more or until the potatoes are
tender. Place a chicken breast on each of 4 serving plates; divide the
green beans and potatoes equally. Serve warm.
Old Fashioned Custard Pie
1 unbaked pie shell (I use Marie Callendar's deep dish)
3 large eggs
1/2 cup of sugar
1/2 teaspoon of salt
1/2 teaspoon of nutmeg
2-2/3 cups of milk
1 teaspoon pure vanilla extract
Pre-heat the oven to 350 degrees. Beat your eggs slightly, then add
sugar, salt, nutmeg, and milk. Beat well and poor into the unbaked pie
shell. Bake for 35 to 40 minutes. Remove from oven and cool. Sprinkle
the top of pie with fresh ground nutmeg and serve.
