61 posts categorized "Recipe Box"

a long lost recipe

I was going through my recipes a few months back and came upon a recipe I got from a friend many years ago, I'd say at least 20.  Anyway, I've been craving these cookies since I came upon the recipe, so when I went to go look for it again I couldn't find it.  I put a message out on facebook to my dear friend who I got it from and she came through.  I haven't made these yummy things in years and I made a couple of adjustments.  One purposely and one accidentally.  I purposely cut back on the sugar and accidentally used white sugar instead of brown sugar.  But you know what?  They still turned out great, I had to bake them just a minute longer than stated in the recipe.  I will make these again and next time I'll follow the recipe correctly.

Ginger thin cookies

Ginger Thins

3/4 c. Butter

1 c. Brown Sugar

1 beaten Egg

1/4 c. Molasses

1 1/2 c. Flour

1/4 tsp Baking Soda

1/2 tsp Cloves

1/2 tsp Cinnamon

1/2 tsp Ginger


Cream butter, sugar, egg and molasses.  Add dry ingredients and stir until smooth.  Put dots of 1/8 teaspoon of dough about an inch apart on a greased cookie sheet and bake 5-6 minutes at 325°

Cool on a rack, cookies snap off if you twist the cookie sheet slightly.

Note: These should have the diameter of a quarter when baked, or else they will be tough.

Note: If you use a non-stick cookie sheet (or a well-used one) you won't need to grease the cookie sheet.

Cookie dough

A word of caution when making these, use an 1/8 measuring spoon for the dough the size will be perfect, and by making so little cookies it does take awhile to make these...but they're worth it.

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the fruits of our labor

Cucumber pickles


Refrigerator Pickles

7 cups cucumbers, peeled and thinly sliced

1 teaspoon salt

2 cups white sugar

1 cup diced red onion

1 cup chopped green bell pepper

1 cup cider vinegar

1 teaspoon celery seed

Directions: Mix the cucumbers and salt and let stand for one hour.  Do not drain mixture and follow by adding the sugar, onions, bell pepper, cider vinegar and celery seed. 

Mix well, cover and refrigerate.

a food post

I made homemade pop tarts that are out of this world.  They are definitely not like the store bought kind.  I didn't have clear vanilla and the frosting looked a bit brown, so I added a bit of food coloring to the frosting.  I found the recipe over at Mennonite Girls Can Cook.  I'm not good at taking food pictures...sorry.

Pop tart

I also made stuffed peppers the other night and homemade oven friesClick on the light blue links to go to the recipes.

Stuffed pepper

Stuffed Green Peppers

1-lb ground chuck

1/3 c. chopped onion

1 (14.5-oz) can stewed tomatoes

1/2 c. instant rice

1 Tbsp. worcestershire sauce

1 c. shredded cheddar cheese

salt and pepper to taste

6 med. peppers

Cut tops of peppers and remove seeds.  Cook 5 minutes in boiling water.  Brown ground chuck, onion, salt and pepper, then drain.  Add remaining ingredients.  Cook until rice is tender.  Stuff peppers.  Bake at 350° for 25 minutes.



I told you it was a food post....YUM!

when it rains, it pours

After finding out why we weren't able to get on the internet, our computer started giving us problems.  So, instead of going on line checking my favorite blogs, I found some unfinished projects.  I have needed some new dishcloths and had two already started, so I finished them up.  I also made a dishcloth with a maple leaf in the center of it.  It sure feels good to have some new ones to pull out of the drawer.


Before Lauren left, we went through all my cookbooks and recipes.  I sat down to look for a frosting recipe and found some long lost recipes that I haven't made in ever so long.  Here's one that I got years ago from one of my sister-in-laws.  I didn't have any walnuts so I used pecans and they tasted just as good.

Toll house cupcakes

Toll House Cupcakes

1/2 cup soft Butter

6 Tbsp. Sugar

6 Tbsp. Brown Sugar

1/2 Tsp. Vanilla

1 Egg

1 cup + 2 Tbsp Flour

1/2 tsp. Baking Soda

1/2 tsp. Salt

Combine and beat until cream butter, sugar, brown sugar and vanilla.  Beat in 1 egg.  Sift together and stir in 1 cup plus 2 T. flour, 1/2 tsp. baking soda and 1/2 tsp. salt.

Spoon by rounded tablespoon into lined paper cups.

Bake 375 ° 10-12 min.


1/2 cup packed Brown Sugar

1 Egg

1/8 tsp. Salt

Beat until very thick.  Stir in 1 cup chocolate chips and 1 1/2 chopped walnuts, 1/2 tsp. vanilla.

Spoon 1 tbsp into each cupcake.  Bake another 15 min.



I've got a few other projects that I've been working on this week and hope to show them to you when I'm done. 

It sure feels good to be back on-line again.

recipe share thursday

I've been cooking on the healthier side lately and have made some pretty tasty dishes.

Pecan crusted chicken

Pecan-Crusted Chicken

1/4 cup milk

1/2 cup all purpose flour

1/2 cup finely chopped pecans

1-1/2 teaspoon paprika

1-1/2 teaspoon pepper

1 teaspoon salt

8 boneless skinless chicken breast halves (4 ounces each)

2 tablespoon canola oil

Place milk in a shallow bowl.  In another shallow bowl, combine the flour, pecans, paprika,, pepper and salt.  Dip chicken in milk, then coat in flour mixture.

In a large nonstick skillet, brown chicken in oil on both sides.  Transfer to a baking dish coated with cooking spray.  Bake, uncovered, at 350° for 15-2- minutes or until no longer pink.

Yield: 8 servings.


Savory & Saucy Baked Beans

1/2 cup chopped onion

1/2 cup chopped green pepper

1/2 cup chopped celery

1 can (28 oz.) vegetarian baked beans

1 can (14-1/2 oz.) diced tomatoes, drained

1/2 teaspoon pepper

1/4 teaspoon salt

1/4 teaspoon garlic powder

In a sauce pan coated with cooking spray, cook the onion, green pepper and celery for 3 minutes or until tender.  Stir in beans, tomatoes, pepper, salt and garlic powder.  Bring to a boil.  Reduce heat; simmer, uncovered for 10-15 minutes.

Yield: 6 servings.



pasta, pasta

At our daughters home in Minnesota she made some really healthy and low cal recipes.  I made this last night for dinner and this is definitely turning into a favorite of mine.  It's easy and yummy!  It's from the Kraft Foods website.

Pasta presto

Pasta Presto

1/2 (16 oz.) pkg. Penne Rigate Pasta (3 cups). uncooked

1/2 cup Pesto

1/2 cup chopped Roasted Red Peppers

1/2 cup crumbled Feta Cheese

Cook pasta, omitting salt.  Drain; return to pan.

Add pesto and peppers; cook and stir on low heat 3-5 min. or until heated through.

Stir in cheese.

Optional: Chicken

Servings: 4


I added 1 chicken breast and grated parmesan cheese.  I had no Feta cheese  in the house, and the parmesan cheese made a good substitute.  I also used whole wheat pasta...YUM!

I didn't do the math for the calories, but I did do the math for points if you do Weight Watchers.  With the parmesan cheese and a serving of 4, this came out if I did it right, to 6 points.


a few recipes to share

I plan my meals out for the week and today I planned to make a soup.  Since today was really a not so nice day with rain and fog, it was the perfect day to make it.  I made a wild rice soup and it was yummy!

Wild rice soup

Cheesy Wild Rice Soup

9 to 10 slices bacon, diced

1 onion, chopped

2 (10 3/4- oz.) cans cream of potato soup

1 1/2 c. cooked wild rice

2 pints. half and half

2 c. American cheese, shredded

In a skillet over medium heat, saute bacon and onion together until bacon is crisp and onion is tender.  Drain and set aside.  Combine soup and rice in a medium saucepan; stir in bacon mixture, half-and-half and cheese.  Cook over low heat until cheese melts, stirring occasionally.


Along with the soup I made a hot bacon dressing that we put over a plate of mixed greens...The dressing is served warm and it's another YUM!

Hot bacon dressing

Hot Bacon Dressing

1 lb. bacon, cut into 1-inch pieces

1 onion, chopped

1 clove garlic, minced

1/2 c. brown sugar, packed

1/2 c. red wine vinegar

2 c. water, divided

1/4 t. salt

1/2 t. pepper

1 T. cornstarch

In a large skillet, saute bacon, onion and garlic until bacon is crisp.  Add brown sugar, vinegar, 1 1/2 cups water, salt and pepper; simmer until mixture cooks down by half.  In a bowl, mix together cornstarch and remaining water; add to pan and simmer until thick and bubbly.

Makes 2 cups.


The weekend was quiet.  I did manage to make a dent in my Christmas sewing.  I made another block for the block of the month quilt I'm making.  It seems like forever until this will be done.  I'm only on block 4 (sigh)

Block 4

You all have a wonderful day!



yummy talk

Our first strawberry harvest.  Don't they look delish?


There was just enough to make some strawberry shortcake with them.  This was my plate, I love whip cream, and no this is NOT on the diet plan, but I can't pass having it.  Especially the first strawberry shortcake of the season.

Strawberry short cake 2010

More yummy talk.  I made a ham 'n' sausage stromboli the other night and it was awesome.


We headed out for our walk the other night and I didn't bring my camera so you'll just have to believe me.  I was kicking myself, but I have been seeing the Chiropractor for my neck and shoulders so I thought not to take it.  We came upon a momma deer eating on the side of the path.  We came within 5 feet of it and she didn't move, tho she kept her eye on us.  Couldn't figure her out, until Jim looked much closer at her underside and could tell that she was a nursing momma.  Her baby had to be around somewhere near, tho we couldn't see her.  When Jim started to go near the brush, the momma deer started to move towards him.  I said "Let's get out of here, I don't want her charging at us, because she thinks her baby is in danger".  On our way back she was still there grazing.

I did see some wildflowers that I have not seen ever.  So, we picked a few to show you how different and pretty they are.  I wish I knew the name of them. 

They kind of look yummy too.

Wildflowers pinkandwhite

Yummy things happening over here...I can't wait to tell you all about it.

Until then...

a haphazard post

I blogged about these in color over at my photo blog "through my lens".

The flag_b & w

Old pickup_b & w

A very delicious dessert I made and brought out last Sunday when we went visiting.  The very last piece from the pan.  I'll share the recipe.

Raspberry cheesecake

Raspberry Cheesecake


1/2 c. butter, melted

4 T. sugar

2 c. graham cracker crumbs


1c. powdered sugar

2 (8 oz.) pkgs. cream cheese

1 (16 oz.) container of Cool Whip

2 tsp. vanilla


3 T. red jello

3 T. cornstarch

1 c. sugar

1/2 c. water

4 c. raspberries

Combine crust ingredients together and pat into 9x10 pan.  Beat filling ingredients until fluffy.  Spread over crust.  Cook topping ingredients until thickened: spread over filling.  Refrigerate.


Car knitting 

Knitting in the car.  I love to knit in the car, I get so much done that way.

There are 9 days until we are out of here.  Florida here we come.  I hope I can take my knitting on the plane, otherwise I'll have to pack it in my check on bag.  I plan to knit, read, take walks on the long beach, hunt for shells and just chill.

Not too much else happening around the homestead here.

You all have a wonderful day!

ravioli casserole

I work today so last night I was thinking...What could I make tonight, for dinner tomorrow night?  I grabbed a Gooseberry Patch cookbook from my pile of cookbooks and the page it opened to was this Ravioli Casserole.  I couldn't believe it.  I had homemade ravioli in the freezer that we had just made.  So, my dinner is made and all Jim has to do is put it back in the oven to it heat up.  I'll let you know how it tastes later.

Ravioli casserole

Ravioli Casserole

26-oz jar spaghetti sauce, divided

25-oz frozen or homemade cheese ravioli cooked and divided

2 c. cottage cheese, divided

4 c. shredded mozzarella cheese, divided

1/4 c. grated Parmesan cheese

Spread 1/2 cup spaghetti sauce in a lightly greased 13" X 9" baking pan; layer with half the ravioli.  Pour 1 1/4 cups sauce over ravioli; top with one cup cottage cheese and 2 cups mozzarella cheese.  Repeat layers; sprinkle with Parmesan cheese.  Bake, uncovered, at 350° for 40 minutes.  Let stand 10 minutes before serving.

Serves 6 to 8.

From the Gooseberry Patch Quick & Easy Family Favorites.