Archive for the ‘recipes’ Category

Cinnamon Butter Cookies

1 cup butter (or you can substitute ½ cup butter, ½ cup margarine)
1 cup sugar
3 eggs, beaten
2 teaspoons cinnamon
½ teaspoon nutmeg
3 ½ cups unbleached all-purpose flour
1 teaspoon vanilla extract

In a large bowl beat the butter and sugar together.  When light and fluffy add the beaten eggs and beat until well blended.  Stir in 1 teaspoon of the cinnamon, all the nutmeg, flour and vanilla extract. Stir until mixed through.  Shape into a log shape and wrap with cling film.  Place in refrigerator for approximately 4 hours until chilled.

Preheat oven to 350F and grease two cookie sheets.

Unwrap the dough and place on a lightly floured surface.  Cut into ¼ inch slices and place an inch apart on cookie sheets.  Bake approximately 8 to 10 minutes or until golden and baked through.  Mix the remaining teaspoon of cinnamon and a little sugar and sprinkle over the cookies as soon as they come out of the oven.  Transfer to wire racks to cool completely.


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Easy Cheesecake Cups

16 vanilla wafer cookies
2 8oz packaged of cream cheese, softened
½ cup white sugar
2 eggs
1 teaspoon vanilla extract
1 21 oz cherry pie filling

Preheat oven to 350F and line a muffin pan with cupcake papers.  In a bowl cream together the cream cheese and sugar until smooth.  Beat in the eggs and vanilla.  Place one wafer cookie in each cupcake paper then pour the cream cheese mixture over the wafer.  Top with a little cherry pie filling and bake for approximately 15 minutes or until golden and set through.

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Easy Orange and Walnut Bread

2 cups unbleached all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 orange (rind and juice)
2 tablespoons melted butter or margarine
1 cup sugar
1 egg, slightly beaten
1 teaspoon vanilla
½ cup chopped walnuts

Preheat oven to 350F.  Lightly grease a medium sized loaf tin.  Mix all the dry ingredients in a large bowl and set aside.

Wash and grate the orange zest into a large bowl.  Squeeze the orange juice over the zest. Add 1 cup of boiling water and mix.  Add the melted butter or margarine, sugar, beaten egg and vanilla to the bowl and mix together.

Stir this mixture into the dry ingredients and lightly mix (take care not to over mix).  Gently fold in the chopped walnuts and transfer to baking pan.  Bake at 350F for approximately 45 minutes to 1 hour or until baked through.

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Raisin Cookies

1 cup butter, softened
2/3 cup sugar
2 eggs, beaten
1 ½ cups unbleached all-purpose flour
½ teaspoon salt
1 ½ teaspoons vanilla extract
1 cup raisins

Preheat oven to 375F.  lightly grease two cookie sheets.

Mix the butter and sugar together well in a large bowl.  When soft and fluffy add the beaten eggs, flour, salt and vanilla.  Beat until well blended (you can use an electric mixer to make this easier).

Drop by teaspoonfuls onto the baking sheet and smooth them into rounds using the back of the spoon.  Place some raisins on each round and bake for approximately 8 to 10 minutes until golden and baked through.  Turn to wire racks to cool.

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Banana Baked Chicken

*Cooking chicken and bananas together may sound a little strange to you… but kids really love this delicious and easy chicken recipe.

4 halved skinless chicken breasts
1 can corn kernels (drained)
2 bananas (peeled)
2 tablespoons butter
8 bacon strips
1 1/2 cups cream
Salt and pepper to taste

Preheat oven to 350F. Lightly butter a baking tray and spread corn evenly covering bottom of tray. Take the chicken breasts and carefully cut a small pocket in each chicken breast (slice into the side as if you were dividing into two thin pieces). Press half a banana into each pocket (you can mash bananas to make this easier). Close chicken breasts over and sprinkle with salt and pepper if using. Place chicken breasts carefully on top of corn. Drizzle with cream. Cut the butter into small knobs and place evenly through tray. Top each chicken breast with bacon slices. Bake in preheated oven approximately 30 to 40 minutes or until bacon is crisp and chicken is cooked through.

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Crock Pot Meatloaf

2 1/2 pounds ground beef
1/4 cup ketchup
1 tablespoon brown sugar
1 egg
1 cup breadcrumbs or crushed crackers
1 tablespoon Worcestershire sauce
1 small onion (diced)
1/4 cup water

Mix all ingredients in a large bowl. Form into a meatloaf shape that will fit into your crock pot. Cut a strip of foil and place under the meatloaf in crock pot. Cut it long enough to cover the bottom and sides of meatloaf. Place meat loaf in crock pot and top with an additional 2 tablespoons ketchup. Cover and cook on low for approximately 8 hours.

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Roasted Red Potatoes

8 cups washed and halved small red potatoes
1/3 cup olive oil
3 tablespoons butter
Freshly ground black pepper

Preheat the oven to 350F.  In a large pot boil the potatoes for 5 minutes, just until tender (do not overboil).  Drain and set aside.  In a roasting pan combine the olive oil and butter.  Place in the oven for a quick 2 to 3 minutes, just until the butter melts and tray is hot.  Add the potatoes to the baking tray and toss well with the butter/olive oil mixture.  Season the potatoes with salt and pepper to taste and roast for approximately 50 minutes.  Basting and tossing half way through cooking.

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