I love making pudding cookies. They are so easy. They are also a soft cookie, which I really like.
NEED:
1 cup Bisquick or other like baking mix
1 small box instant vanilla pudding
1/4 cup oil
1 egg
cinnamon / sugar
Place all in a bowl and mix until a dough is formed. By spoonful place on cookie sheet, about an inch apart. Press down. Sprinkle with cinnamon and sugar blend.
Oven at 350 degrees. Bake 8 minutes. If making small cookies bake 6 minutes. Remove to wire rack to cool.
Enjoy!
Sunday, December 30, 2007
Monday, December 24, 2007
Sparkling Orange Eggnog
NEED:
2 quarts of chilled orange juice
1/2 cu lemon juice
6 eggs
1/4 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1 quart vanilla ice cream
1 quart ginger ale, chilled
nutmeg
In large bowl, measure 3 cups of orange juice and the lemon juice, eggs, sugar, cinnamon, ginger and cloves. Blend well with rotary mixer. Stir in remaining orange juice, cover and refrigerate. Just before serving, pour into punch bowl, add scoops of ice cream and ginger ale. Blend, lightly, with rotary mixer. Sprinkle with nutmeg.
Makes 30 servings. 1/2 cup each.
Enjoy!
2 quarts of chilled orange juice
1/2 cu lemon juice
6 eggs
1/4 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1 quart vanilla ice cream
1 quart ginger ale, chilled
nutmeg
In large bowl, measure 3 cups of orange juice and the lemon juice, eggs, sugar, cinnamon, ginger and cloves. Blend well with rotary mixer. Stir in remaining orange juice, cover and refrigerate. Just before serving, pour into punch bowl, add scoops of ice cream and ginger ale. Blend, lightly, with rotary mixer. Sprinkle with nutmeg.
Makes 30 servings. 1/2 cup each.
Enjoy!
Eggnog
NEED:
6 eggs
1 cup sugar
1/2 teaspoon salt
1 cup golden rum, if desired, or 1 to 2 tablespoons rum flavoring
1 quart light cream
nutmeg
In large bowl, beat eggs until light and foamy. Add salt and sugar, beat until thick and lemon colored. Stir in rum and cream. Chill at least 3 hours. Sprinkle with nutmeg when served.
Makes 12 servings of 1/2 cup each.
Enjoy!
6 eggs
1 cup sugar
1/2 teaspoon salt
1 cup golden rum, if desired, or 1 to 2 tablespoons rum flavoring
1 quart light cream
nutmeg
In large bowl, beat eggs until light and foamy. Add salt and sugar, beat until thick and lemon colored. Stir in rum and cream. Chill at least 3 hours. Sprinkle with nutmeg when served.
Makes 12 servings of 1/2 cup each.
Enjoy!
Wednesday, December 19, 2007
Crock Pot Apple Butter
My mother made apple butter every year. My dad made her a special wooden stirrer with a LONG handle as the apple butter splattered everywhere. The kitchen was covered in newspaper. It was a mess but it was also so good! Now you can make a great apple butter in your crock pot. This is also a great gift to give with a loaf of homemade bread..even it its the type you defrost and bake or simple buy a great one at the bakery.
NEED:
7 cups of unsweetened applesauce
2 cups cider or natural apple juice
1 1/2 cups sugar
1/4 teaspoon cloves
1/2 teaspoon all spice
4 cinnamon sticks ( or 1/2 teaspoon cinnamon or to taste) *
* I like to use the cinnamon sticks. You get a much nicer taste and slightly lighter color for the apple butter.
Place all ingredients in the crock pot and stir to mix. Cook on low for 14 hours. Remove lid. Remove cinnamon sticks. Stir...if not thick enough...set lid on crock pot..slightly tipped and allow to cook another 2 hours. ( Keep in mind that the apple butter should be thick but will also thicken when cooled)
You will need a dozen small jelly jars with lids. You can buy them at most grocery stores, some hardware stores and places like WalMart. Rinse well . The jars and lids will need to be hot when used. You can do this by placing the lids in a bath of hot water and removing with tongs when ready to add to the jar. Keep jars in a large pot of hot water and remove with tongs, hold with towel while filling. Carefully fill to within a quarter inch of top with hot mixture. Top with flat lid and twist ring on tightly. Place on wire rack to cool. You will hear a "pop" when the jar seals as it cools.
Enjoy!
NEED:
7 cups of unsweetened applesauce
2 cups cider or natural apple juice
1 1/2 cups sugar
1/4 teaspoon cloves
1/2 teaspoon all spice
4 cinnamon sticks ( or 1/2 teaspoon cinnamon or to taste) *
* I like to use the cinnamon sticks. You get a much nicer taste and slightly lighter color for the apple butter.
Place all ingredients in the crock pot and stir to mix. Cook on low for 14 hours. Remove lid. Remove cinnamon sticks. Stir...if not thick enough...set lid on crock pot..slightly tipped and allow to cook another 2 hours. ( Keep in mind that the apple butter should be thick but will also thicken when cooled)
You will need a dozen small jelly jars with lids. You can buy them at most grocery stores, some hardware stores and places like WalMart. Rinse well . The jars and lids will need to be hot when used. You can do this by placing the lids in a bath of hot water and removing with tongs when ready to add to the jar. Keep jars in a large pot of hot water and remove with tongs, hold with towel while filling. Carefully fill to within a quarter inch of top with hot mixture. Top with flat lid and twist ring on tightly. Place on wire rack to cool. You will hear a "pop" when the jar seals as it cools.
Enjoy!
Tuesday, December 18, 2007
Crock Pot Potato Soup
I love potato soup...anytime its on the menu I have to try it. This is probably one of the best I have ever had and making it in the crock pot makes it so simple.
NEED:
4 cans of chicken broth
5 or 6 Russert Potatoes ( medium to large)- peeled and quartered
8 ounces of shredded cheddar cheese
1 1/2 cups half and half
1 medium onion - diced
1/4 cup Sour cream
green onion -optional
crumbled bacon - optional
salt and pepper to taste
Place chicken broth, onion and quartered potatoes in crock pot and cook on high for 4 hours. After 4 hours smash up the potatoes. That does not mean actually mash them but break them a part of smash them down with a potato masher. I like to have some chunks of potato in my soup but you want to smash it down some to create a thicker base. Add the half and half, salt, pepper and cheese. Stir together and cover. Cook one more hour. The sour cream can be used as a garnish by placing a spoon full on each serving, I however, add mine to the soup with the half and half and the cheese. It gives the soup a great taste. If you opt to do this you need to whisk the sour cream first..until it is soft and smooth so that it will blend well in the soup. You can top with chopped green onions and bacon, if you'd like, when serving.
Enjoy!
NEED:
4 cans of chicken broth
5 or 6 Russert Potatoes ( medium to large)- peeled and quartered
8 ounces of shredded cheddar cheese
1 1/2 cups half and half
1 medium onion - diced
1/4 cup Sour cream
green onion -optional
crumbled bacon - optional
salt and pepper to taste
Place chicken broth, onion and quartered potatoes in crock pot and cook on high for 4 hours. After 4 hours smash up the potatoes. That does not mean actually mash them but break them a part of smash them down with a potato masher. I like to have some chunks of potato in my soup but you want to smash it down some to create a thicker base. Add the half and half, salt, pepper and cheese. Stir together and cover. Cook one more hour. The sour cream can be used as a garnish by placing a spoon full on each serving, I however, add mine to the soup with the half and half and the cheese. It gives the soup a great taste. If you opt to do this you need to whisk the sour cream first..until it is soft and smooth so that it will blend well in the soup. You can top with chopped green onions and bacon, if you'd like, when serving.
Enjoy!
Monday, December 17, 2007
Cherry-Cinnamon Crisps
1 can crescent dinner rolls..( can of 8)
1/3 cup chopped dried cherries
1/4 cup butter - melted
1/4 cup sugar
1 teaspoon ground cinnamon
Separate dough into 2 rectangles ( use to separate cookie sheets that have been sprayed or greased.)..press to approx 7 x 6 inches..press together the perforations to seal. Sprinkle each with cherries..press lightly into dough...brush lightly with melted butter. Mix together sugar and cinnamon ( save 1/2 ) and sprinkle other half over each section. Starting on the short side of the rectangle, gently roll..pinch to seal. With serrated knife, cut into circles. Place each slice between two pieces of plastic wrap or wax paper and roll or press until approx. 5 inches round. Remove paper and place on cookie sheet- 2 inches apart. Brush tops with remaining butter and sprinkle with remaining sugar and cinnamon.
Oven at 375 degrees. Bake 14 to 16 minutes or until golden brown. Remove immediately to wire racks. Serve warm or cold.
Enjoy!
1/3 cup chopped dried cherries
1/4 cup butter - melted
1/4 cup sugar
1 teaspoon ground cinnamon
Separate dough into 2 rectangles ( use to separate cookie sheets that have been sprayed or greased.)..press to approx 7 x 6 inches..press together the perforations to seal. Sprinkle each with cherries..press lightly into dough...brush lightly with melted butter. Mix together sugar and cinnamon ( save 1/2 ) and sprinkle other half over each section. Starting on the short side of the rectangle, gently roll..pinch to seal. With serrated knife, cut into circles. Place each slice between two pieces of plastic wrap or wax paper and roll or press until approx. 5 inches round. Remove paper and place on cookie sheet- 2 inches apart. Brush tops with remaining butter and sprinkle with remaining sugar and cinnamon.
Oven at 375 degrees. Bake 14 to 16 minutes or until golden brown. Remove immediately to wire racks. Serve warm or cold.
Enjoy!
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