Wednesday, October 7, 2020
Tuesday, May 26, 2020
CABBAGE ROLLS
This is what was left I made 10, it is a real simple recipe I have used for years.
INGREDIENTS
1 pound ground beef
1/4 cup rice
1/2 minced fresh onion
Garlic powder to taste
salt and pepper
2 eggs
1/2 cup of shredded cheese of choice
Mix all together and put in par boiled cabbage leafs
I use an electric fry pan, and cover rolls with tomato sauce
simmer for about 3 hours or until meat mixture is cooked well
Enjoy with potatoes or any side dish, we usually just eat the rolls
Wednesday, May 3, 2017
Wednesday, October 19, 2016
Wow did not realize it had been so long since I posted..
Here is an oldie but goodie.
Apricot Glazed Pork Kabobs
Ingredients
1 pound Tyson® Fresh Boneless
Half Loin, trimmed, cut into
1-inch cubes
1 jar apricot preserves, 10 oz.
1 cup orange juice
2 tablespoons butter
Cooking Instructions
1.Combine apricot preserves, orange juice
and butter in small saucepan; simmer
until
butter is melted.
2.Place pork cubes in large resealable
plastic bag; pour 3/4 cup apricot mixture
over pork to coat. Refrigerate at least 30
minutes. Reserve remainder of apricot
mixture for sauce.
3.Preheat grill to high. Thread pork cubes
onto 4 to 6 skewers. Pour marinade into
small saucepan; bring to a boil over high
heat.
4.Grill kabobs, turning occasionally and
basting frequently with marinade, 10 to
12 minutes or until done (internal temp
155°F).
5.Meanwhile, heat reserved apricot
mixture
to boiling.
Serving Suggestion: Serve kabobs with
warm apricot sauce.
(Servings: 4)
Time:
Preparation 15 min
Marination 30 min
Cook 15 min
Ingredients
1 pound Tyson® Fresh Boneless
Half Loin, trimmed, cut into
1-inch cubes
1 jar apricot preserves, 10 oz.
1 cup orange juice
2 tablespoons butter
Cooking Instructions
1.Combine apricot preserves, orange juice
and butter in small saucepan; simmer
until
butter is melted.
2.Place pork cubes in large resealable
plastic bag; pour 3/4 cup apricot mixture
over pork to coat. Refrigerate at least 30
minutes. Reserve remainder of apricot
mixture for sauce.
3.Preheat grill to high. Thread pork cubes
onto 4 to 6 skewers. Pour marinade into
small saucepan; bring to a boil over high
heat.
4.Grill kabobs, turning occasionally and
basting frequently with marinade, 10 to
12 minutes or until done (internal temp
155°F).
5.Meanwhile, heat reserved apricot
mixture
to boiling.
Serving Suggestion: Serve kabobs with
warm apricot sauce.
(Servings: 4)
Time:
Preparation 15 min
Marination 30 min
Cook 15 min
Tuesday, December 8, 2015
Tuesday, November 10, 2015
Rebekah Ward Borges Blog
Monday, November 2, 2015
Friday, October 23, 2015
Banana Nut Bread
1⁄2 cup butter (or margarine)
1 1⁄2 cups sugar
1 teaspoon vanilla
2 eggs (beaten)
3 ripe bananas, mashed (about 1
cup)
1⁄4 cup milk
2 cups flour
1⁄2 teaspoon salt
1⁄2 teaspoon baking soda
1⁄2-1 cup chopped pecans (optional)
or 1⁄2-1 cup walnuts (optional)
DIRECTIONS
Cream butter & sugar. Add
vanilla & eggs. Combine dry ingredients, add alternately with bananas &
milk. Add nuts if desired. Grease & flour 2 bread pans or pour into muffin
cups. For loaf bake at 350 for 60-75 minute Muffins 350 for 25-30min. Enjoy!
Friday, March 13, 2015
Tuesday, February 17, 2015
Old Fashioned Butter Cake
2 cups all-purpose flour, sifted
1 1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, softened
1 cup milk
1 teaspoon vanilla extract
2 eggs
Preheat oven to 350*F. Grease and flour two 8 inch x 2 inch baking pans and set aside.
In a large mixing bowl sift together the flour, sugar, baking powder and salt.
Add butter, milk, and vanilla.
With a hand mixer, beat for 2 minutes, occasionally scraping down the sides of the bowl.
Add eggs and beat for 2 minutes more.
Directions
Pour batter into prepared pans, dividing equally between the pans. Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven.
Cool in the pans for 10 minutes and then turn cakes out onto a cooling rack to cool completely.
Frost with your favorite frosting. I used my favorite chocolate frosting, the one on the back of the Hersey's cocoa can.
Chocolate Frosting
1 stick (1/2 cup) butter or margarine
2/3 cup Hershey's cocoa
3 cups powdered sugar (confectioners' sugar)
1/3 cup milk (plus an additional few drops to make a nice consistency)
1 teaspoon vanilla
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk if needed. Stir in vanilla. About 2 cups frosting. Best Cake ever.
Thursday, November 20, 2014
Pecan Pie Bars for a Crowd Recipe
Prep: 20 min. Bake: 45 min. MAKES: 72 servings
Ingredients
6 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon salt
2 cups cold butter, cubed
FILLING:
8 eggs
3 cups sugar
3 cups corn syrup
1/2 cup butter, melted
3 teaspoons McCormick® Pure Vanilla Extract
5 cups chopped pecans
Directions
In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Press onto the bottom and up the sides of two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 350° for 18-22 minutes or until crust edges are beginning to brown and bottom is set.
For filling, combine the eggs, sugar, corn syrup, butter and vanilla in a large bowl. Stir in pecans. Pour over crust.
Bake 25-30 minutes longer or until edges are firm and center is almost set. Cool on wire racks. Cut into bars. Refrigerate until serving. Yield: 6-8 dozen.
Saturday, November 15, 2014
Thursday, July 3, 2014
BEST PEACH COBBLER EVER
Easy
Peach Cobbler
Ingredients
1/2 cup
unsalted butter
1 cup
all-purpose flour
2 cups
sugar, divided
1
tablespoon baking powder
Pinch of
salt
1 cup
milk
4 cups
fresh peach slices
1
tablespoon lemon juice
Ground
cinnamon or nutmeg (optional)
Preparation
Melt
butter in a 13- x 9-inch baking dish.
Combine
flour, 1 cup sugar, baking powder, and salt; add milk,
stirring just until dry
ingredients are moistened.
Pour batter over butter
(do not stir).
Bring
remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat,
stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if
desired.
Bake at
375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.
Monday, June 23, 2014
Saturday, May 31, 2014
Pineapple Upside Down Cake
CAKE
MIX PINEAPPLE UPSIDE DOWN CAKE
Ingredients:
1 (18
ounce) box yellow cake mix
3 eggs
(or as called for by your cake mix)
1/3
cup oil (or as called for by your cake mix)
1 1/3
cups water (or as called for by your cake mix)
1 cup
dark brown sugar
1/4-1/2
cup butter
1 (20
ounce) can pineapple slices
1 (8
ounce) jar maraschino cherries (optional)
walnut
halves (optional)
Directions:
1
Follow
instructions on cake box for making an oblong single layer cake.
2
Prepare
cake batter and set aside.
3
Cut up
butter in small pieces and place all over the bottom of the oblong pan
specified on cake box.
4
Sprinkle
brown sugar generously over the butter.
5
Place
pan on the stove (or in the oven) and heat slowly until butter and sugar melt
to a liquid then remove from heat.
6
Evenly
space the pineapple slices around the bottom of pan in the heated sugar and
butter.
7
Place
the cherries and nuts between the pineapple slices (Tho the cherries and nuts
look nice and taste great, they are optional).
8
Pour
cake batter on top of the pineapple/cherry/nut mixture.
9
Place
in oven and bake as directed on cake box.
10
As
soon as cake is done place a plate over the cake and turn upside down and
carefully remove pan.
11
If you
wait too long the sugar will harden and be difficult to remove.
12
Note:
Peaches may be used in place of pineapple.
Monday, May 26, 2014
Double Chocolate Coca Cola Cake
Tuesday, January 14, 2014
Caramel and Chocolate Pecan Bars
Ingredients
For the crust:
2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup unsalted butter, softened
1 cup pecan halves
For the topping:
2/3 cup unsalted butter
1/2 cup firmly packed brown sugar
1 cup semisweet chocolate chips
Instructions
To make the crust:
Combine flour, brown sugar, and butter, beating at medium speed with an electric mixer until the mixture resembles fine crumbs.
Press onto bottom of ungreased 9″x 13″x 2" baking pan. Place pecans evenly over top of crust.
To make the topping:
Preheat oven to 350.
Combine butter and brown sugar in 1-quart saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Continue stirring and allow mixture to boil for 1 minute. Pour evenly over crust and pecans.
Bake 18-22 minutes, until caramel layer is bubbly. Be sure not to overbake.
Remove from oven. Sprinkle with chocolate chips and allow to melt slightly. Swirl chocolate chips over the crust. Cool completely before cutting into bars.
Friday, January 3, 2014
MOIST CHOCOLATE CAKE FROM SANDRA
2 c plain flour
2 c sugar
3/4 c cocoa
2 tsp. baking soda
1 tsp. baking powder
pinch salt
1/2 c oil
1 c milk
1 c hot coffee
2 eggs
Put all in a bowl and mix. Pour into greased baking pans and bake at 350 for 35
Saturday, October 19, 2013
Wednesday, August 21, 2013
Sunday, August 4, 2013
CHOCOLATE EXPLOSION CAKE
Nonstick cooking spray
1 cup shredded sweetened coconut
1 cup chopped walnuts or pecans
1 package German chocolate cake mix
10 bite-size coconut candy bars, chopped, such as Almond Joy
One 8-ounce package cream cheese, at room temperature
1/2 cup (1 stick butter), at room temperature
2 cups confectioners' sugar
Chocolate Pecan Glaze, recipe follows...
Preheat the oven to 350 degrees F. Spray a 13-by-9-by-2-inch pan with nonstick spray.
Mix the coconut and nuts and spread them evenly in the pan. Prepare the cake mix as directed on the box, but use 4 eggs instead of 3...and use MILK in place of water, and add 1 tsp. vanilla. Stir in the chopped candy bars. Pour the batter over the coconut and nuts. Combine the cream cheese, butter and sugar. Randomly drop tablespoons of this mixture on top of the batter; do not spread them.
Bake until the sides of the cake pull away from the pan, 40 to 50 minutes. Pour the warm Chocolate Pecan Glaze over the cake. Slice and enjoy.
Chocolate Pecan Glaze:
1/2 cup (1 stick butter)
1/4 cup milk (more if a thinner consistency is desired)
2 tablespoons cocoa powder
1 teaspoon vanilla extract
1 1/2 to 2 cups confectioners' sugar
1 cup pecans, chopped
In a saucepan over medium-high heat, combine the butter, milk, cocoa powder and vanilla extract. Once the butter is melted, remove from the heat. Add the sugar and stir until smooth. Stir in the pecans.
Friday, April 19, 2013
CREAM
PUFF CAKE
Ingredients
1 stick
margarine
1 cup
water
1 cup
flour
4 eggs
1 large
box instant vanilla or white chocolate pudding
3 cups
milk
1 – 8 oz.
pkg. cream cheese, softened
1 – 8 oz.
carton cool whip
chocolate
syrup
Instructions
Boil
together the margarine and water.
Add flour
and mix well. Cool slightly and stir in eggs, one at a time. Mix well and
spread into a greased 9×13 pan.
Bake at
400 for 30 minutes. Cool completely.
In a
large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear.
Pour into
cream puff crust.
Spread
cool whip on top of pudding and drizzle syrup on top. Refrigerate.
This
keeps well for days
Monday, April 1, 2013
This is a fabulous recipe, and with summer coming it is just a good healthy way to eat.
The Best Fruit Salad in my opinion!
1 (29 ounce) can peach slices
1 (20 ounce) can pineapple chunks
1 (3 1/8 ounce) box dry vanilla instant pudding mix
1 lb strawberry, (quartered)
1 banana, (sliced)
1/2 pint blueberries
1 bunch grapes (I use the red ones)
1 -2 tablespoon sugar (optional)
Directions:
In a large bowl, combine peaches, pineapples, and vanilla pudding mix. This includes the juices from the cans. Mix well until pudding is dissolved. Stir in strawberries, banana, blueberries, grapes, and sugar if desired. Chill.
Saturday, December 8, 2012
Saturday, December 1, 2012
Microwave Peanut Brittle
1 c. sugar
1/2 c. white corn syrup
1/2 c. white corn syrup
Mix together in 1 1/2 quart casserole and microwave on high 4 minutes. Add: 1 c. roasted, salted peanuts You may use raw peanuts if you add 1/8 teaspoon salt to sugar mixture before cooking. After adding peanuts, microwave on high 3 to 5 minutes, until light brown.
Now add:
1 tsp. butter
1 tsp. vanilla
1 tsp. butter
1 tsp. vanilla
Blend well. Microwave on high 1 to 2 minutes more. Peanuts will be lightly brown and syrup very hot. Add:
1 tsp. baking soda
1 tsp. baking soda
Stir until light and foamy. Pour mixture onto lightly greased cookie sheet, or buttered non-stick coated cookie sheet. Let cool, then break into small pieces and store in air-tight container. Makes about a pound.
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