This recipe can be frozen and it can also be made the night before.
6-8 slices of bread
1 lb. of sausage, cooked and drained (you can substitue bacon or veggies)
1 dozen eggs
8 - 12 oz. grated cheddar cheese
salt and pepper to taste
Spray casserole dish with non-stick cooking spray. Layer bread in the bottom of pan. Sprinkle the bread with sausage or bacon or veggies. Pour beaten eggs over sausage. Sprinkle cheese over eggs. Bake at 350 degrees for 30 minutes.
This recipe is from the Mt. Comfort Bible Church (Springfield, MO) cookbook. Recipe submitted by Joyce Highfill.
Friday, May 23, 2008
Wednesday, May 21, 2008
Alfredo Sauce
This is a homemade alfredo sauce that is easy and delicious. I make it a lot. It's almost as easy as opening a can of store-bought alfredo sauce. It says not to use Parmesan from a can, but I do. I also use whatever milk I have on hand 1%, skim or 2%. I have used real garlic and garlic salt and it turns out well with both.
3/4 cup grated Parmesan cheese (not from a can)
1/2 cup of milk
1 stick of real butter
1 8-oz. package of cream cheese
garlic to taste
Combine all ingredients in saucepan over medium heat, stirring often until smooth. Pour over cooked fettuccini. Chicken and vegetables can be added for a really good meal.
*This recipe is from the Mt. Comfort Bible Church's Cook Book. Recipe submitted by June Willard.
3/4 cup grated Parmesan cheese (not from a can)
1/2 cup of milk
1 stick of real butter
1 8-oz. package of cream cheese
garlic to taste
Combine all ingredients in saucepan over medium heat, stirring often until smooth. Pour over cooked fettuccini. Chicken and vegetables can be added for a really good meal.
*This recipe is from the Mt. Comfort Bible Church's Cook Book. Recipe submitted by June Willard.
Betty Crocker Chocolate Chip Cookies
I have had trouble in the past with not getting my chocolate chip cookies to be just right. They were either flat or too "cakey". This recipe is the best ever. If I follow the recipe, they really do turn out perfect every time. Of course, that is if I follow the recipe because sometimes I do like to experiment! Also, I have substituted half wheat flour for the white and they still turned out really good.
By the way, this is a freezer recipe. You make up the dough and you can either freeze it in a log shape and you have your own slice-and-bake cookies. Or, you can use a small ice cream scoop and put the scoops on a pan and flash freeze and then put those into a big gallon freezer bag for later use!
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 large egg
2 1/4 cups all-purpose flour*
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped nuts (I don't love nuts in my cookies so I omit these)
1 bag (12 oz.) semisweet schocolate chips (2 cups)
1. Heat oven to 375 Degrees F.
2. In a large bowl, beat sugars, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.
3. On ungreased cookies sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
4. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
*If using self-rising flour, omit baking soda and salt.
The trick for me to get pretty much perfect cookies every time is that I bake them for only 8 minutes and then I take them out and leave them on the pan for a few more minutes to finish “baking”.
By the way, this is a freezer recipe. You make up the dough and you can either freeze it in a log shape and you have your own slice-and-bake cookies. Or, you can use a small ice cream scoop and put the scoops on a pan and flash freeze and then put those into a big gallon freezer bag for later use!
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 large egg
2 1/4 cups all-purpose flour*
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped nuts (I don't love nuts in my cookies so I omit these)
1 bag (12 oz.) semisweet schocolate chips (2 cups)
1. Heat oven to 375 Degrees F.
2. In a large bowl, beat sugars, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.
3. On ungreased cookies sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
4. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
*If using self-rising flour, omit baking soda and salt.
The trick for me to get pretty much perfect cookies every time is that I bake them for only 8 minutes and then I take them out and leave them on the pan for a few more minutes to finish “baking”.
Monday, May 19, 2008
Honey Mustard Vinaigrette
I do not like mustard at all, but I love this dressing!
Servings: 18
1/3 cup dijon mustard*
1/3 cup apple cider vinegar
1/3 cup honey*
1 cup canola oil
salt and peppter to taste
Whisk together dijon mustard and vinegar, add honey.
Gradually add canola oil as you whisk - may use immersion blender.
Season with salt (about 1 teaspoon) and pepper to taste.
Yield: 2 cups
*I substituted regular mustard and sugar for honey and it still tasted delicious.
This recipe is from the Bloomington Cooking School.
Servings: 18
1/3 cup dijon mustard*
1/3 cup apple cider vinegar
1/3 cup honey*
1 cup canola oil
salt and peppter to taste
Whisk together dijon mustard and vinegar, add honey.
Gradually add canola oil as you whisk - may use immersion blender.
Season with salt (about 1 teaspoon) and pepper to taste.
Yield: 2 cups
*I substituted regular mustard and sugar for honey and it still tasted delicious.
This recipe is from the Bloomington Cooking School.
Wednesday, May 7, 2008
Monday, May 5, 2008
May Days!
Well, I am obviously getting late in posting this, but here goes! Comment to this post about what you are bringing for next week. It is on the 15th remember at 6:45 pm. We are having a "guest" speaker come this month to teach us how to can strawberry jam, which will come in handy since we are planning on picking strawberries next month. I think I am going to make Easy Teriyaki Chicken.
I will try to update this site a little better and add recipes and tips for OAMC! Since we are make strawberry jam and we all get to take some home, let's not make a side dish or dessert this time unless you absolutely want to, and Krista is bringing dessert!
I will try to update this site a little better and add recipes and tips for OAMC! Since we are make strawberry jam and we all get to take some home, let's not make a side dish or dessert this time unless you absolutely want to, and Krista is bringing dessert!
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