Kaniwa Salad with Roasted Hokkaido and Fig

Wednesday, September 21, 2016
















Kaniwa is, like quinoa, an ancient grain that grows in Peru and Bolivia. It is about half the size of quinoa but otherwise quite similar. It’s an excellent source of protein and amino acids, and exceptionally high in fiber, iron, and calcium and is also gluten-free like quinoa. Enjoy it in salads, soups or as the stuffing. However, one major difference between the two is that kaniwa doesn’t have saponins that gives quinoa a soapy, slightly bitter flavour if not rinsed properly.



  • 150 g Kaniwa
  • 300 ml Water
  • 2 Ripe yet firm figs
  • 300 g Hokkaido pumpkin, diced and roasted
  • Handful of red basil leaves, chopped
  • A bunch of chives, chopped
  • 4 Spring onions, white part only, chopped
  • 1 tbsp Truffle oil
  • 2 tbsp Olive oil
  • 3 tbsp White balsamic vinegar
  • Salt and freshly ground pepper to taste


  1. Combine the kaniwa with water in a small saucepan. Bring to a gentle boil, then lower the heat, cover, and simmer gently for about 15 minutes, until the water is absorbed.
  2. Transfer to a bowl and allow them to cool to room temperature. Add the remaining ingredients and toss together. Place them over cabbage leaves or greens and serve immediately.





















Grandma's Country White Bread

Saturday, September 17, 2016




INGREDIENTS
3 cups luke-warm water
1/4 cup sugar
1 1/2 Tbsp. yeast
1/3 cup oil
1 Tbsp. salt
6 - 7 cups unbleached ground white wheat flour (You can use regular all-purpose flour with success as well. You will need more flour... closer to 8 cups, and it will make a softer, less-coarse bread.)
*opt. 1 Tbsp. vital wheat gluten (if using whole white wheat flour)

DIRECTIONS
In a large mixing bowl, dissolve yeast in warm water and sugar. Let sit 10 minutes. Add the oil. Add the salt and flour (starting with 6 cups of flour). Mix all together. Knead the dough thoroughly until all ingredients are incorporated, and dough is smooth, elastic, very slightly sticky, and pulls away from the bowl (6-10 minutes). As you knead the dough, you may add more flour as needed, and repeat the process until dough reaches the desired consistency. 

Cover the bowl of dough with a dish towel or plastic wrap and let rise until doubled (an hour or more depending on how warm your kitchen is.) You may speed up this process by placing the covered bowl inside the oven with the oven light on, and another bowl of warm water sitting on the lower rack.

Punch the dough down, divide and and form into 2 loaves. Place the dough in 2 greased bread pans. (I use 9" pans.) Cover and let rise till the top of the dough is an inch or two above the bread pans.

Bake at 375 degrees for 25 minutes. Remove the baked loaves from their pans immediately, and place on a cooling rack. Slice, and serve warm with butter and honey.

Store in an air-tight bag. Baked loaves AND bread dough freeze well. 




The best home cleaning method for removing stains from the mattress




250 ml of 3% hydrogen (you can buy it in all pharmacies)
 3 tbs. of baking soda
 A drop of liquid soap or a detergent

Note: you should use this mixture immediately after you make it, because then it’s most effective.

Directions:

First, you need to mix the hydrogen and the baking soda. When the baking soda is dissolve, you need to add 1 or 2 drops of liquid soap or detergent. Mix again. Pour the liquid in empty spray bottle.

How to use it:

Shake the bottle before use and spray with the mixture on the dirty parts of the mattress. Leave the foam to works its magic. You can wait until the part is dry, or you can use a fan and use it to dry it faster. When it’s dry, use a dry brush or a vacuum cleaner to remove the remaining of the soda.

You will notice that all the stains are gone and your mattress is just like brand new. You will be amazed by the results. Thanks for reading and don’t forget to share with your friends and family. 



Pepita Einkorn Cakelets

Wednesday, September 14, 2016





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These delicious cakelets with all the goodness of pumpkin seed are quick and simple to make and perfect served with a nice cup of tea or with a dollop of custard or crème fraîche for a Sunday lunch dessert.




  • 150 g Pepita seeds, ground into powder
  • 70 g Einkforn, ground flour
  • 1/4 tsp Salt
  • 1 tsp Baking powder
  • 170 g Unsalted butter
  • 100 g Coconut sugar
  • 3 Eggs
  • 2 tbsp Pepita seeds, roughly chopped


  1. Preheat the oven to 180C/350F. In a bowl, combine pepita powder, the einkorn flour, salt and baking powder. Set aside.
  2. In another bowl, cream the butter and coconut sugar with an electric mixer. Add the eggs, one at a time, beating until smooth. Stir in the dry ingredients with a wooden spoon until incorporated.
  3. Spoon the batter into 12 muffins cups lined with paper liners. I used 10 silicone muffin cups and a 8cm leftover tartlet crust. Sprinkle the tops with chopped pepita seeds.
  4. Bake in the center of hot oven for about 18-20 minutes. or until a skewer inserted in the centre of a cakelet comes out clean. Stand in the pan for 5 minutes. Transfer to a wire rack to cool.





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Puffed Quinoa, Hemp and Chocolate Bars - Vegan, Gluten-free, Grain-free

Wednesday, September 7, 2016





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Packed full of wholesome ingredients, these tasty nutritional powerhouses are so easy to make and a perfect healthy snack on the go. Instead of using puffed quinoa, you could use puffed amaranth or puffed rice in this recipe.




  • 50 g Puffed quinoa
  • 30 g Shelled hemp seeds
  • 1/2 tsp Vanilla powder
  • 30 g Unsweetened cocoa powder
  • 100 g Maple syrup
  • 80 g Coconut oil


  1. Line a 22cmx14cm rectangular pan with a large sheet of plastic wrap, with extra plastic hanging over edges of the pan. Stir together the puffed quinoa, hemp seeds, and vanilla powder in a bowl.
  2. In a saucepan, add cocoa powder, maple syrup and coconut oil. Heat over the medium heat until the mixture is melted and smooth.
  3. Pour over the amaranth mixture and stir until evenly coated. Transfer the mixture to the prepared pan and press down firmly with the back of a wooden spoon.
  4. Cover with plastic and refrigerate for 1 hour or until set. Cut into bars to enjoy.





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Oven Fried Chicken




1 (2 to 3 pound) whole chicken, cut into pieces
 1 cup dried bread crumbs 
1 teaspoon garlic powder 
1 teaspoon salt
1 teaspoon ground black peppe
r 1 teaspoon dried thyme 
1/2 teaspoon paprika 
1 cup mayonnaise

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl or gallon size resealable plastic bag, mix together the bread crumbs, garlic powder, salt, pepper, thyme and paprika.
Coat the chicken pieces with mayonnaise. Place chicken pieces in bowl/bag with bread crumb mixture and coat/shake until well coated. Place chicken pieces in a lightly greased 9x13 inch baking dish and bake for 45 minutes or until juices run clear.


texas roadhouse rolls

Sunday, September 4, 2016



Ingredients:
4 tsp. active dry yeast
1/2 c. warm water
2 c. milk, scalded and cooled to lukewarm
3 Tbl. of melted butter, slightly cooled
1/2 c. sugar
2 quarts all purpose flour (7-8 cups)
2 whole eggs
2 tsp. salt

Dissolve yeast in warm water with a teaspoon of sugar; let stand until frothy. Combine yeast mixture, milk, 1/2 cup sugar and enough flour to make a medium batter (about the consistency of pancake batter). Beat thoroughly. Add melted butter, eggs and salt. Beat well. Add enough flour to form a soft dough. Sprinkle a small amount of flour onto counter and let dough rest. Meanwhile, grease a large bowl. Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-
Aid to knead this for about 4-5 minutes). Cover and let rise in a warm place until double in bulk. Punch down. Turn out onto a floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.

Bake at 350 degrees for 10-15 minutes or until golden brown. Baste immediately with butter. Yield: 5 to 6 dozen. Serve with Cinnamon Honey Butter.

*Extra Tips: Shape the rolls into a rectangle, about 1/2-inch thick, then fold it in half, making it an inch thick. Roll over the dough to seal the two halves and using a dough scraper, cut them into squares and place them on the baking sheet 



KFC Cole Slaw

Saturday, September 3, 2016



½ cup Mayonnaise (Hellman's is best)
cup Sugar
¼ cup Milk
¼ cup Buttermilk
tablespoons Lemon Juice
tablespoons White Vinegar
½ tsp. Salt
teaspoon Pepper
8 cups Finely Chopped Cabbage
¼ cup Shredded Carrot
2 tablespoons Onion (Optional)

Directions

Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in a large bowl. Beat until smooth.

Add the cabbage, carrots and onion. Mix well.
Cover and refrigerate for at least 2 hours, if you let it set overnight it's even better.



KFC Biscuits

Friday, September 2, 2016



2 cups all-purpose flour
1 1⁄2 teaspoons salt
1 tablespoon sugar
4 teaspoons baking powder
1⁄4 teaspoon baking soda
3 tablespoons vegetable shortening
4 teaspoons Butter Flavor Crisco
1 cup buttermilk
DIRECTIONS

PREHEAT oven to 400°F; COMBINE 2 cups all-purpose flour, 1 1/2 teaspoons salt, 1 tablespoon sugar, 4 teaspoons baking powder and 1/4 teaspoon baking soda in a large mixing bowl; CUT in shortenings until mixture resembles coarse crumbs.
STIR in 1 cup buttermilk just until a soft dough forms (dough will be very loose and sticky at this point).
SPRINKLE flour over a large wooden board; TURN dough onto a floured board and knead gently 10 to 12 times or until no longer sticky, re-flouring board as necessary while kneading.
DIVIDE dough in half; GENTLY pat or roll each half into an 8-inch circle 1/2-inch thick.
CUT out biscuits – pressing straight down – with a 2-inch biscuit cutter.
REFORM scraps, working it as little as possible and continue cutting.
PLACE cut biscuits on an ungreased baking sheet with edges barely touching; BRUSH tops of the biscuits with whole milk.
BAKE for 15 minutes, or until golden brown.
IMMEDIATELY brush biscuits with margarine (or butter) after baking.



All-In-One Magic Bathroom Cleaner

Thursday, September 1, 2016




What you need:
-1 Professional Spray Bottle (it is worth the extra $1, trust me!)
-8 oz. Distilled White Vinegar
-4 oz. Lemon Juice
-2 oz. Liquid Soap (I use Dawn)
-2 tsp. Baking Soda
-10 oz water




To Mix:
Funnel in all the ingredients, squeeze out the suds, screw on your cap and go make your bathroom sparkle! 

To Use: 
Clear the surfaces, use toilet tissue to wipe off any dirt, hair, spilled liquids, ect. Using the lightest spray setting, spray down everything- sink, counter, mirror, faucets, tub and the whole toilet, inside and out. I let it sit while I sweep the floor. I then use a microfiber cloth to wipe down the surfaces from the cleanest to the dirtiest. In our house that means mirror, faucets, sink, tub/shower and then the toilet. Be sure to rinse out the tub/shower really well so it isn't slippery. 

Stubborn stains in your tub? 
 Whether its a dirt ring at the top or dirt stuck in the textured bottom, this will solve your problem! Spray down the problem area heavily, and then using a sponge with a non-scratch scrubber, scrub in a circular motion. Again, rinse very well and then put on your shades because its going to be shiny.



How to Naturally Clean Tile Grout




Ingredients

3 cups baking soda
1/2 cup white vinegar
3 cups of warm water
1/2 cup hydrogen peroxide 
Sponge
An old toothbrush

Directions

1.Dampen your sponge with a little bit of vinegar and sprinkle the baking soda onto a sponge.

2. Rub the sponge on the tiles and grouting. Rinse out the sponge and replace it with an old toothbrush.

3. Rub the baking soda into the grout with the toothbrush.

4: Rinse the tile area with the warm water.

5. Mix the baking soda and warm water and rub the mixture into the grout.

6. Fill the spray bottle with equal parts water and hydrogen peroxide.

7. Spray the grouting with the hydrogen peroxide mixture and leave overnight.

8. Rinse the tiles and grouting with warm water then wipe tiles and grout with a dry cloth.



Removing Marks & 'Gunk' from Kitchen Cabinets

Wednesday, August 31, 2016



Removing Marks & 'Gunk' from Kitchen Cabinets
Ingredients:
2 parts baking soda
1 part oil (the best is vegetable oil) 

Mix together and apply with a soft cloth or paper towel.



Apple and Kohlrabi Salad with Walnuts and Goji






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A crunchy, tangy kohlrabi apple salad with red pepper, goji berries, walnuts and feta cheese in a raspberry-honey vinaigrette. Awesome as a starter or as a light meal on its own.



SaladDressing

  • 1 Kohlrabi, peeled and grated
  • 1 Apple, thinly sliced
  • 1 Red pepper, seeded and thinly sliced
  • 1 Handful Mixed greens
  • 2 tbsp Walnuts, toasted and roughly chopped
  • 50 g Feta, crumbled
  • 1 tbsp Goji berries

  • 2 tbsp Honey
  • 1 tbsp Dijon mustard
  • 1 clove Garlic, minced
  • 2 tbsp Raspberry vinegar
  • 3 tbsp Olive oil
  • Salt and pepper


  1. To prepare the kohlrabi, wash and peel off the tough outer skin and thinly slice the kohlrabi. And cut the apple and red pepper into thin sticks too.
  2. To make the dressing, add all the dressing ingredients in a jar, close tightly and vigorously shake the jar to blend all of the ingredients.
  3. Place the mixed greens in a serving dish. Top with kohlrabi, apple and red pepper. Add the crumbled Feta, toasted walnuts and goji berries. Pour some dressing over and toss to combine.






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Green Bean Peach Salad with Pinenut and Truffle

Wednesday, August 24, 2016





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Peaches and grapes add sweetness to this healthy green bean salad that everyone is sure to love and it gets an earthy boost and richness from the addition of black truffles and buttery pine nuts. The salad has a beautiful contrast of bright colours, textures and flavours and makes a wonderful accompaniment to any meal.



DressingSalad

  • 6 pcs Sun-dried tomatoes in olive oil, drained
  • 60 ml Olive oil
  • 20 ml Truffle oil
  • 30 ml Balsamic vinegar
  • 1 tsp Maple syrup
  • 1 clove Garlic
  • Handful of flat parsley leaves
  • Salt and pepper

  • 500 g Green beans, trimmed
  • 2-3 Ripe yet firm peaches, sliced
  • Handful of grapes, optional
  • 2 tbsp Pine nuts, lightly toasted
  • 1 Jarred truffle, sliced


  1. Add all ingredients for the dressing to a blender or food processor. Pulse until smooth. Taste and season. Pour into a jar with lid and chill until ready to use.
  2. Bring a large saucepan of salted water to a boil. Add trimmed beans and cook until crisp-tender, about 3 minutes. Drain and refresh in iced water.
  3. Drain and place them in a salad bowl. Add the sliced peaches, grapes, if using, and drizzle with the prepared dressing. Toss gently to combine.
  4. Place on a serving platter. Sprinkle with pine nuts and sliced truffle. Serve.





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Chickpea and Cucumber salad with Yoghurt Dressing

Wednesday, August 17, 2016





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Starring homegrown cucumber, this refreshing Greek-style salad is perfect for a fast and fresh side. It is simple to make and packed with flavour and freshness.


hickpea and Cucumber salad with Yoghurt Dressing

adapted from taste


  • 500 g Chickpeas, fresh cooked or canned
  • 2 Mini cucumbers, halved and sliced
  • 1/2 Red sweet pepper, diced
  • 2 stalk Spring onions, sliced
  • 1/2 cup Mint leaves, chopped
  • 1/2 cup Greek style plain yoghurt
  • 1 clove Garlic, minced
  • Salt and pepper


  1. Combine chickpeas, cucumber, diced peppers, spring onions and mint leaves in a large bowl.
  2. Mix yoghurt and garlic together and season with salt and pepper. Fold through chickpea mixture. Cover and refrigerate until ready to serve.






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KFC STYLE GRAVY

Thursday, August 11, 2016



4 tbsp. butter or shortening
5 tbsp. flour
1/4 tsp. sage - OPTIONAL
1/4 tsp. garlic powder
1/4 tsp. black pepper
1 beef boullion cube
1 chicken boullion cube
2 cups water


Boil the water and add bouillon cubes; stir until dissolved. Set aside.
Add flour, sage, garlic powder and black pepper in small bowl. Mix and set aside.
Add butter in saucepan over low heat; heat until butter is melted, stirring as needed.
Add flour mixture to melted butter, stirring constantly.
Cook until it takes on a golden brown color.
Slowly pour the bouillon water to the flour/butter mixture. Stir or whisk constantly to prevent lumps.
Turn the heat up to medium and continue cooking until you have a creamy, pourable gravy sauce



Lemon Crinkle Cookies




1 box lemon cake mix
1 egg, lightly beaten
1 8-ounce container Cool Whip, thawed
½ to 1 cup powdered sugar

Preheat oven to 350.
In a large bowl, combine cake mix, egg, and Cool Whip. The batter will be sticky!
Form dough into tablespoonfuls and roll in powdered sugar.
Bake for 8 to 10 minutes, until the edges are golden. Allow to cool 1 minute on baking sheet; then remove to wire rack to cool completely.



Momma's Homemade Bread Rolls




8 ounces (1 cup) warm water (80 degrees F)
3 tablespoons softened butter or margarine
3 cups bread flour
3.5 tablespoons sugar
2 tablespoon dry milk
1 teaspoon salt
2 teaspoons active dry yeast or 1.5 teaspoons bread machine yeast
softened butter or slightly beaten egg white for browning

You can use a bread machine to make this dough or a mixer with a dough hook. Of course, you can do it the old fashion way like my Momma did it . . . and mix it by hand.
Get the water, butter or margarine, flour, sugar, dry milk, salt, and yeast all mixed and kneaded thoroughly. Let the dough rest for about 15 minutes on a floured surface. No cheating. Let it rest :-)
Next you will be shaping the dough as desired. Grease your pan or baking sheet with whatever you choose (butter or spray) and then get your dough shaped and ready to let rise.
Have fun!! Rolls, bread sticks, divided in a muffin pan . . . they are all great shapes to make using this recipe.
Cover your finished dough and place it in a warm, draft-free place until double in size, about 45 minutes to an hour.
After the dough has risen, brush with butter or slightly beaten egg white and then bake in a pre-heated, 350 degree F oven for 15 to 20 minutes, or until golden brown.



Tater Tot Casserole




1 pound ground beef
1 1-pound package tater tots
2 10-ounce cans condensed cream of mushroom soup (or 3 cans if you want it extra creamy)
1 or 2 14-ounce cans vegetables (whole-kernel corn, green beans, etc.)
Onion and garlic powder (optional)

Directions:
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Preheat oven to 350 degrees.
While the oven is preheating, brown the ground beef (seasoning to taste as you cook) and drain off the grease.
Spread the beef in the bottom of a 2- to 2½-quart baking dish.
Drain the liquid off the vegetables and spread them over the meat.
Using a rubber spatula, spread the cans of soup over the top of the vegetables and meat. Use the soup as is, straight from the can. Do not mix it with anything.
Arrange a layer of tater tots over the top of that.
Bake, uncovered, at 350 degrees for 50 minutes.
Top with your favorite variety of shredded cheese as you serve.



Spelt Almond Bakewell Slices

Wednesday, August 10, 2016





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A classic English shortcrust pastry, adapted from taste, with a hidden layer of raspberry jam, on top of which is a almond-flavoured cake and a topping of flaked almonds. It freezes well and makes a wonderful treat for afternoon tea.




PastryAlmond Cake

  • 180 g Butter, chilled and diced
  • 2 tbsp Raw brown sugar
  • 1/2 tsp Vanilla powder
  • 1 Large Egg yolk
  • 280 g White spelt flour
  • 1 tbsp Iced water

  • 150 g butter, softened
  • 100 g Raw brown sugar
  • 1/2 tsp Vanilla powder
  • 3 Eggs
  • 150 g Almond meal
  • 50 g White spelt flour
  • 1/2 tsp Baking powder
  • 150 g Raspberry jam
  • 40 g Flaked almonds

  1. Make Sweet Shortcrust Pastry: Place flour, sugar, vanilla powder and butter in a food processor. Process until mixture resembles fine crumbs. Add yolk and iced water. Process until pastry just comes together, adding extra water if necessary. Turn out pastry onto a lightly floured surface. Knead gently until smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes.
  2. Grease and line a 28cm square springform pan. Press the pastry into the bottom of the prepared pan. Prick the base with a fork and refrigerate for 30 minutes.
  3. Preheat oven to 180C/350F. Line pastry case with baking paper. Fill with pie weights or uncooked beans and blind-bake for 10 minutes. Remove the beans and paper. Bake for 7 to 8 minutes or until base is light golden. Set aside to cool slightly. Spread the pastry case with raspberry jam, leaving a 1cm gap around the edge. Reduce oven temperature to 160C/320F.
  4. Cream butter, raw sugar and vanilla powder until light and fluffy. Beat in eggs, one at a time. Beat in almond meal, spelt flour and baking powder. Spread the filling over the jam and sprinkle with flaked almonds.
  5. Bake for about 40 minutes until nicely golden brown and the filling is just firm to the touch. Stand in pan to cool completely. Cut into slices and serve.





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Melted milk chocolate or dark chocolate

Monday, August 8, 2016



Ingredients:

3 cups coconut flakes
1 cup condensed milk

Instructions:

Mix the shredded coconut with condensed milk,mold into oblong shape, add them to freezer for 20 minutes and then dip them in melted chocolate. 
Stick Almonds in them and have Almond Joys Be creative!!!!



Chicken and Dressing Casserole




cornbread (about 4 C. crumbled)

4 large chicken breast, cooked and cubed
1 10.5 oz. can cream of mushroom soup
1/2 tsp. poultry seasoning (optional)
4 eggs, boiled and chopped
1 small onion, chopped
1/2 tsp. black pepper
1 stalk celery, diced
2 C. chicken broth
2 T. melted butter
1/4 tsp. salt

Combine all ingredients in a bowl and pour into a 9 x 13, lightly greased casserole dish. Bake at 350 degrees for 40-50 minutes or until set.

Gravy:

1/2 C. unsalted butter
1/2 C. all purpose flour
1 quart chicken stock
1/3 C. heavy cream
1/4 tsp. salt
1/2 tsp. black pepper
pinch of cayenne pepper

Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes. Gradually whisk in chicken stock. Reduce heat to low and cook and stir until thick enough to coat the back of a spoon, 4-6 minutes. Stir in heavy cream, and season with salt, pepper, and cayenne pepper.

Serve the casserole with gravy over the top and a big side of mashed potatoes. 



COOKIES AND CREAM





1 bag Oreos, crushed 
8oz cream cheese, softened 
1/4 cup butter 
1 cup powdered sugar 
3 cups milk 
2 sm boxes instant vanilla pudding 
1/2 tsp vanilla 
12 oz Cool Whip, thawed 

Cream together cream cheese, butter & powered sugar & vanilla. In separate bowl mix milk & pudding chill until set. Fold in cool whip after pudding has set. Add cream cheese mixture, layer with Oreos... Chill until ready to serve!



ORANGE CREAM FRUIT SALAD

Saturday, August 6, 2016



2 cups white sugar 
1 teaspoon ground cinnamon 
1 teaspoon ground nutmeg 
1 pinch salt 
1/2 cup butter 
6 sweet potatoes, peeled and sliced 
1 tablespoon vanilla extract

How to make it:

In a small bowl, mix the sugar, cinnamon, nutmeg, and salt together.
Melt butter in a large skillet over medium heat; add sweet potatoes, and stir to coat. 
Sprinkle sugar mixture over the sweet potatoes, and stir. 
Cover skillet, and reduce heat to low. 
Cook, stirring occasionally, for 1 hour, or until the sauce is dark and the potatoes are candied. 
They should be tender, but a little hard around the edges.
Stir in vanilla, and serve.



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