Scribbits Apple Donut Recipe

Combine the following ingredients in this order in your bread machine and set your machine to "dough" cycle:

1 cup milk
¼ cup wheat germ
3 ¾ cups flour
3 tablespoon olive oil
3 tablespoon brown sugar
1 large grated apple
1 large egg
2 ½ teaspoon cinnamon
1 teaspoon salt
1 teaspoon ginger
1 tablespoon fast-acting yeast

When the dough is ready, shape into 14 donuts and let them rise 30 minutes. Bake at 350 degrees for 15-20 minutes or until browned and done. Immediately dip in a cinnamon/sugar mix (you can dip it in butter first if you dare, the taste is worth it but the calories may kill you).

Apple Goodie

1/2 cup of sugar
2 tbsp. flour
1/4 tsp. salt
1 tsp. cinnamon
1 1/2 qt. apples, sliced

Top Part:
1 cup oatmeal
1 cup brown sugar
1 cup flour
1/4 tsp. soda
1/3 tsp. baking powder
2/3 cup butter

Mix sugar, flour, salt and cinnamon. Add to apples and mix. Put on the bottom of a greased pan.

Mix the ingredients of top part until crumbly, then put on apples and pat firmly. Bake at 350º until brown and crust is formed.

Serve warm with ice cream, milk or cream.

This is to die for strawberry dessert.

Frozen Strawberry Dessert

Thursday, June 06, 2002

This is a family recipe from Rebecca Sodergren. When she didn't want strawberry pie for her birthday, she wanted this.

1 cup flour
1/4 cup brown sugar
1/2 cup chopped nuts
1/2 cup margarine or butter
2 tablespoons lemon juice
2 egg whites
1 cup sugar, see note
2 cups sliced fresh strawberries, see note
1 cup whipping cream, whipped
Additional sliced fresh strawberries, optional

Preheat oven to 350 degrees.

Stir together first four ingredients and spread evenly in shallow baking pan. Bake for 20 minutes, stirring occasionally.

Sprinkle 2/3 of baked crumbs in a 13-by-9-by-2-inch pan.

Combine egg whites, sugar, berries and lemon juice in large bowl. With electric mixer, beat at high speed to stiff peaks, about 10 minutes. Fold in whipped cream.

Spoon cream mixture over crumbs and top with remaining crumbs. Freeze six hours or overnight.

Serve with additional sliced strawberries. Makes 10 to 12 servings.

Note: One 10-ounce package frozen berries, partially thawed, may be used. Reduce sugar to 2/3 cup.

Breakfast Pizza by Scribbit

[Photo]This may not be fancy but it has beaten out Pigs in a Blanket as the number one Birthday Breakfast Choice.

1 8-ounce can refrigerated crescent rolls
1 pound pork sausage, cooked and drained
1 cup shredded sharp Cheddar
1 cup shredded mozzarella
5 large eggs, beaten
1/2 cup milk
3/4 teaspoon dried oregano
1/8 teaspoon pepper

Unroll the crescent rolls, separating them into 8 triangles. Arrange the triangles like slices of pizza, points toward the center and press into a pizza pan, smoothing the perforations together to make a crust. Bake at 375 for 8 minutes the reduce the oven temperature to 350. Combine eggs, milk, oregano and pepper and beat thoroughly. Scramble the egg mixture in pan then spoon it over the crust along with sausage. Top with the cheeses. Bake at 350 for 30 minutes until the crust is golden.

Gut buster

I just stuck this in the oven. Had a little taste before it went in. YUMMMM.

Thanks to my niece Kris. Will pack on a couple pounds I'm sure.



Lazy Man Perogie


16 oz can Sauerkraut

1 can cream of mushroom soup

¼ pound bacon

1 box spiral noodles

2 sticks butter

1 medium yellow onion

8 oz can mushrooms



Cook bacon until crisp. Break bacon into small pieces. Cook spiral noodles, drain well and rinse with cold water. Drain and rinse sauerkraut. Drain can of mushrooms. Cut onion into small pieces. Cook onion, sauerkraut, mushrooms, and melted butter simmering with pot cover on until tender. Add bacon and cream of mushroom soup. Stir. Add noodles and stir until noodles are coated. Pour into casserole dish and cover with foil. Cook at 350 for 30 minutes.

Squash and Pumpkin blossoms

photo by www.capnbob.us/blog

Remove only the male blossoms-- those with thin, trim stems-- if you'd also like to harvest some squash. I like to use the pumpkin blossoms also. They also seem to be a little larger. I pick early in the morning, rinse and put in a baggie until dinner time to use. They stay fresh and plumb until then. I also use this same recipe for onion rings or deep fried mushrooms.

1/2 c. flour
1/2 tsp. baking powder
1/4 tsp. ground cumin
1 egg
1/2 c. milk
1 T. canola oil

12 large blossoms.

Mix altogether with mixer until smooth. Dip blossoms in batter and deep fry in at least 2 in. of oil until crisp.


by norma parsons

Green Chilie

Green Chilie

Click on the photo and you can choose to watch a slide show or enlarge photos. Enjoy!

No-fuss Potato Soup

6 sups cubed peeled potatoes
5 cups water
2 cups chopped onions
½ cup chopped celery
½ cups thinly sliced carrots
¼ cup margarine or butter
4 t chicken bouillon granules
2 t salt
¼ t pepper
1 can (12oz) evaporated milk
3 T chopped fresh parsley

In a large slow cooker, combine the first nine ingredients
Cover and cook 7 hours or until the vegetables are tender.
Add Milk and parsley
Mix well
Cover and cook 30-60 minutes longer or until heated through.

Bourbon Dogs

1 16 oz pkg Hillshire Farm Lit'l Links
any variety
2 cups ketchup
3/4 cup brown sugar
3/4 bourbon
1 Tb. onion
1/2 cup water

Combine ingredients and heat for 25 minutes in saucepan or 300 degree oven. Links can be heated separately, it desired. Makes appx. 50 appetizers

I don't follow this recipe strictly. A little extra this or that is always good.

Elegante Mother's recipe

arrrgh web site

I'm assuming that this is a 9" pie. The instructions simply begin with the words PIE CRUST. As I recall, you prepare the crust and put it in the pan, but don't bake it ahead of time. Also, prepare a narrow band of foil to cover the edge of the crust for part of the baking time.

1 1/2 cups canned solid pack pumpkin
3/4 cup sugar
3 whole eggs
3/4 cup evaporated milk
1 cup milk
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/1/4 teaspoons ground cinnamon

Mix all the ingredients well. Add to pie shell. Bake at 450 degrees for 10 minutes, then lower the heat to 325 degrees for 50 minutes. Use foil to cover the rim of the pie to prevent overbaking.

One large can of pumpkin will make two pies. (214 calories per slice, serves 8)

Motherpie Recipe

Famous Chicken Spaghetti

motherpie blog

1 large chopped onion
3 stocks celery, chopped
6 strips bacon
2 cans mushroom soup
1 large can condensed milk (Carnation, Pet or other brand)
1 can sliced mushrooms
1 pound sharp NY cheese (sharp cheddar)
1 5 pound hen or two small ones, or large fryer
1 9 ounce package of spaghetti

Wash chicken. Put in a pot, cover with water, bring to a boil and then turn down heat and simmer for one hour. Let cool, then de-bone and de-skin chicken and shred into small pieces.

Fry bacon, drain. Saute onions and celery in bacon grease (now I use olive or canola or safflower oil) and cook over low heat until tender. Add soup, milk, stir in shredded cheese. Save some shredded cheese to put on top.

Cook spaghetti in the chicken stock. Add chicken and spaghetti to above mixture. Put into a casserole dish, sprinkle with cheese and cook at 300 - 350 for an hour.

Mac and Cheese

The Ultimate Mac ‘N Cheese With Peas & Bacon
Six to eight servings

INGREDIENTS

• Kosher salt
• 1 pound elbow macaroni
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 4 cups warm milk
• 5 1/2 cups shredded sharp white cheddar cheese
• freshly ground black pepper
• 1/4 cup chopped fresh flat leaf parsley
• extra virgin olive oil
• 4 slices bacon, cut crosswise into thin strips
• 1 large onion, diced
• 2 garlic cloves, smashed
• leaves from 1/4 bunch fresh thyme
• 2 cups frozen peas, thawed in a colander under cool water

Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.

Preheat the oven to 400 degrees.

Melt the butter in a large, deep skillet over medium high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps form forming. Gradually whisk in the milk and, whisking vigorously, cook until the mixture is thick and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes, or until hot and bubbly.

While that going, heat a 2 count of olive oil in a sauté pan. Add the bacon, onion, garlic and thyme and cook for about 5 minutes to soften the onion. Fold in the peas and season with salt and pepper.

To serve, scatter the pea and bacon mixture over the mac and cheese. Use a big spoon to scoop out servings, making sure you get some of the smoking pea mixture on each spoonful.

Kate's Recipe

Yum!!!

Velma’s/Frankie's version:
1 head of cabbage (chopped) 2-4 cups
1 cup chopped celery
1 small onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 tomatoes, chopped, OR 1 can stewed tomatoes, drained and chopped
2 tbls. Sugar
2 tbls corn oil
Salt and Pepper to taste

Place cabbage, celery, onion, red and green peppers, sugar, salt and pepper in skillet with small amount of oil in skillet.

Cook on medium heat approximately 5 minutes, stirring constantly. Put lid on skillet, reduce temperature and simmer, covered, approximately 5-10 minutes.

Kate’s adjustments:
I always make a bigger batch; it keeps well in the frig and we like it cold, too.
I use olive oil.
We leave out the peppers, but add crushed red pepper flakes to heat it up. Do this to taste.
I use fresh tomatoes and only one.
I add Basil and Oregano (or try something different each time).
I add fresh garlic.
I use quite a bit more Splenda (sugar substitute). We like it sweet/hot!
I add about 1 cup of fat-free chicken or vegetable stock and cook it about 10 minutes, then remove the lid and reduce the liquid to concentrate the flavors.
As you can tell, the recipe is Very flexible and Very good. Try it for yourself. Enjoy!

Yummy Peach Cobbler

1/2 cup white sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
4 cups fresh peaches - peeled,
pitted and sliced
1 teaspoon lemon juice

1 cup all-purpose flour
1 tablespoon white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
1/2 cup milk
DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C).
2. To Make Peach Filling: In a large saucepan combine 1/2 cup sugar, cornstarch, and cinnamon. Stir in peaches and lemon juice, tossing until peaches are evenly coated.
3. Cook filling over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Pour mixture into an ungreased 2 quart casserole dish. Keep mixture hot in oven while you make topping.
4. To Make Topping: In a medium bowl combine flour, 1 tablespoon sugar, baking powder, and salt. Mix thoroughly, then cut in shortening until mixture looks like fine crumbs. Add milk and stir until mixture is evenly moistened.
5. Remove peach filling from oven and drop dough onto peaches in 6 equal-size spoonfuls.
6. Return cobbler to oven and bake 25 to 30 minutes or until topping is golden brown.

Easy Lasagna

2 cups sauce (I use Prego)
1 ½ cups chopped cooked meat**
1 cup cooked vegetables (I add a can of drained spinage)
½ teaspoon dried oregano or dried basil, crushed
1/8 teaspoon pepper
1 cup cottage cheese
1 beaten egg
4 lasagna noodles or 4 oz of wide noodles, cooked and drained
4 ounces mozzarella cheese, Monterey Jack cheese or mild cheddar cheese, thinly sliced or shredded
2 – 3 tablespoons of grated Parmesan cheese

In saucepan combine desired sauce, meat, vegetables, herb and pepper. Simmer, covered, about 10 minutes, stirring occasionally. Combine the cottage cheese and egg. Place half of the cooked noodles in a 10x6x2-baking dish. Spread with half the cheese-egg mixture.
Top with half the mozzarella, then half the meat-vegetable mixture. Repeat layers. Sprinkle with Parmesan cheese. Bake, covered, in a 375 degree oven about 40 minutes or till bubbly. Let stand 10 minutes before serving.

I got this from Better Homes and Gardens October 1982. I have been making it for years. I don’t follow the directions exactly. I don’t skimp on the cheese sometimes I’ve used canned string beans and most of the time I don't use meat.

Berry Crisp

I made this recipe after all the turmoil with Steve's little accident. I used just blueberries and butter and smart choice. I didn't measure stuff because all my measuring cups were dirty. It turned out GREAT! Serverd warm with whipped cream.

Triple Berry Crisp
Submitted by: Polly Giebler
Rated: 5 out of 5 by 117 members Prep Time: 20 Minutes
Cook Time: 40 Minutes Ready In: 1 Hour
Yields: 9 servings
"This is a wonderful berry crisp. I use a triple berry mixture of raspberries, blackberries, and blueberries, but just one works well too! My family loves it! Serve it with whipped cream and it looks great."
INGREDIENTS:
3/4 cup fresh blackberries
3/4 cup fresh raspberries
3/4 cup fresh blueberries
2 tablespoons white sugar
1 cup all-purpose flour

1 cup rolled oats
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup butter
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set
aside.
3. In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
4. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.
This recipe appears in the Allrecipes "Tried & True Slow Cooker & Casserole" cookbook. Buy it online at http://allrecipes.com/slowcooker/

Chili and Corn Bread

I copied this off the internet cause it looks yummy. I'll let you know how it turns out.

Ingredients:
- 3 lbs ground beef (Get as lean as availible, I used my local butchers special grind that is 96% lean)
- 3 Onions, coarsly chopped
- 1 Head of garlic, should be about 12 cloves
- 2 28oz cans of Diced Tomatos (you can use whole or crushed depending on the texture you like, but leave the juice in)
- 2 15oz cans of black beans, drained
- 2 15oz cans of kidney beans, drained
- 1 can chipolte peppers, sliced, with the adobo sauce from can
- 1 12oz bottle of Sierra Nevada Pale Ale (I bought a 24 oz bottle knowing full well that I only needed 50% of it, the other half was consumed during this very preperation!)
- 1 can of beef broth
- 5 Tbsp oregano
- 1/4 cup chili powder
- 1 Tbsp Black Pepper
- 1/2 Tbsp salt
- 1 Tbsp Cumin
- 1 Tbsp Liquid Smoke (entirely optional, the odobo sauce is already sort of smokey, so if you don't love a lot of smokey flavor, don't add this.)
- 2.5 oz Hershey's Special Dark Chocolate (I bought this because it was on sale, you can use any dark chocolate, but I wouldn't recommend using some expensive stuff since all of the complexity would be lost in the chili.)
Beer Chili and Honey Cornbread recipe picture 1


Step 1:

To begin peel you onions and garlic and pour the beer into a big ol pot and get it warming up.
Beer Chili and Honey Cornbread recipe picture 2


Step 2:

Now chop the onions and garlic and get a pan warmed with just a bit of olive oil in the bottom.
Beer Chili and Honey Cornbread recipe picture 3


Step 3:

Toss the onion/garlic mixture into that pan and saute it. Don't be a fool and put this on high heat and burn them. Use a medium heat and only keep them on long enough to turn them translucent, this should take about 10 minuets.
Beer Chili and Honey Cornbread recipe picture 4

Step 4:

Meanwhile you should melt your chocolate in the now warmed beer, make sure you continue to stir so it doesn't melt onto the bottom of that pan.
Beer Chili and Honey Cornbread recipe picture 5


Step 5:

Once the chocolate is melted toss in all of your canned goods and spices, stir that around and dump in your onions/garlic as soon as it is ready.
Beer Chili and Honey Cornbread recipe picture 6


Step 6:

Now brown your beef in the same pan that you did your onions, I used worcestershire on my beef because it rules. Then dump that in and bring it all to a boil, then reduce the heat and let it simmer for at least a half hour. You may want to taste this after it simmers a bit and add more peppers if you want it hotter.
Beer Chili and Honey Cornbread recipe picture 7


Step 7:

While that gets delicious we can make the honey cornbread. Preheat to 350.

Ingredients:
1 cup milk
1 cup flour
1 tsp baking soda
2 tsp baking powder
1 egg
1/4 cup honey
1 tsp salt
2 Tbsp oil
1 cup yellow cornmeal
Beer Chili and Honey Cornbread recipe photos 8


Step 8:

Mix you dry ingerients, then wisk you wet ingredients in a seperate bowl. Mix the two together and pour into a greased pan or muffin pan. Bake for about 30 min.
Beer Chili and Honey Cornbread recipe photos 9


Step 9:

About now is where I stick half of it in the freezer and the other half in a crock pot to sit for about 10 hours. Beer chili is always better the next day.

Strawberry Pie

Strawberry Pie

1 quart of Strawberries
1 cup of water (2/3 then 1/3)
1 cup sugar
3 Tbsp. Corn Starch

Wash and Hall Strawberries
Simmer 1 cup Berries in 2/3 cup water for 3 minutes
Blend Sugar, Cornstarch together
Add 1/3 water and bring to boiling
Stir until clear (stir constantly watch for splattering)
Cool
Put remaining berries in baked pie shell
Cover with the cooked mixture
Decorate with halves of strawberries
Top with whipped cream before serving

Refrigerate for several hours or until jelled

Marinade for Lamb or Beef

Marinade for Beef or Lamb

½ cup catsup
1 tsp salt
2 tbsp steak sauce
2 tbsp sugar
2 tbsp vinegar
2 tbsp worcestershire sauce
¼ cup water
2 tbsp salad oil (canola)

Heat sauce to boiling. Pour over meat and chill overnite.

Balsamic Dressing

Balsamic Dressing (Wendy’s )

½ cup of oil
salt (shake)
pepper (shake)
1/tsp garlic (optional)
½ tsp dijon mustard
3 Tbsp Balsamic Vinegar
pinch of sugar