Tuesday, April 14, 2015

meat buns



Make 1½ cups of mashed potatoes ahead of time

Dough                                         
1 tsp. salt                                             
1 cup shortening                           
1 pkg. yeast                                    
1 cup scalded milk                        
1 cup mashed potatoes                            
2 eggs                    

  Filling   
1 lb ground beef 
onions     
seasonings you prefer      
½ cup mashed potatoes     
1 egg

Make dough first.  Mix flour and salt.  Cut in shortening.  Dissolve yeast in ½ cup of warm water. Add to scalded milk and add 1 tsp. sugar. Add this liquid to eggs and of mashed potatoes.  Makes soft dough let rise 1 hour.

For filling ground beef add 1 egg and ½ cup mashed potatoes, onions and seasoning.

Take 1 tbsp. of dough flatten then add meat mixture (1 tsp.) seal and shape.  Let rise ½ hour

Bake 375 to 400 until browned
Let cool, then freeze for individual use

Great for on the go lunches, microwavable. Serve with Ketchup.


SUPER SKILLET PASTA (GOULASH)



1 envelope lipton onion soup mix
1 lb. ground beef
1 tsp. oregano
1 can (28 oz.) tomatoes undrained
2 cups water
2 cups uncooked med. Shell macaroni
2 cups mozzarella cheese shredded
grated Parmesan cheese

In a large pot, brown beef and drain.  Add soup envelope, oregano, tomatoes and water, bring to a boil on medium heat.

Stir in Macaroni, simmer covered stirring occasionally (tends to stick a lot) for 20 min. or until macaroni is tender.

Stir in mozzarella cheese and serve with Parmesan cheese.





SHIELAH’S SPINACH DIP


1 ½ cup Mayo
1 ½ cup sour cream
1 pkg. knorr veggie soup mix
1 pkg. frozen spinach (thawed, drained)
2 tbsp minced onion
1 tbsp garlic powder

Mix well then refrigerate.


RICE CRISPY TREATS



6 cups rice crispies
3 tbsp. butter
1 large bag of marshmallows (10 oz. about 40) or 4 cups of miniatures

Melt butter and marshmallows.  Add rice crispies.
Pour into greased cake pan.  Let cool then cut.


Tip: use a buttered spatula to spread the mixture

Grams PASTACHIO SALAD



1 pkg. pistachio pudding
1 14oz. can of pineapple tidbits
1 container of cool whip
1 cup small marshmallows


Blend in order given and place in fridge to set.


PAN BUTTER TARTs


Preheat Oven to 350°

½     cup soft butter
1      cup flour
2      tsp. sugar
2      eggs beaten
½     cup raisins
1 1/2 cup brown sugar
3       tsp. flour
1       tsp. vanilla

Mix and place first 3 ingredients into ungreased pan. Bake at 350 for 15 min. mix remaining ingredients together and spread over top. Return to oven bake 20 to 30 min. or until golden

cut when cooled.

TIE PLATES (PIZZELLE) OR WAFFLE CONES


1st you need a Pizzelle or Tie Plate Iron.
Heat well (light on machine should go off) - Gently Oil.

Tip: If you don’t like to eat licorice you won’t like this.

1 dozen eggs
2 cups sugar
2 cups oil (canola is good)
2 tbsp. spirit of anise
Flour a cup at a time (about 3-4 cups)

Use a large mixing bowl and beater.  Beat all 12 eggs, sugar, oil and anise together well.  Then you are going to add a cup of sugar at a time.  The batter should be a little thicker then pancake batter.
Drop onto the hot tie plate Iron Using a tablespoon measurer (it’s the best thing).

Remove after they get golden brown (like waffles) and place on brown paper or brown bag let harden.

 Keep in a cool dry place.
Serves : 11 dozen



NO BAKE CHOCOLATE OATMEAL COOKIES


2   cups white sugar
6   tbsp. coco
½  cup butter
½  milk
½  tsp. vanilla
3   cups oats

In a large sauce pan combine sugar, coco, butter and milk.  Bring to a small boil.  Add vanilla.  Then remove from heat.

Add oats (I add a cup at a time) Make sure oats are covered well.  You might have to add more oats because sometimes the batter is too wet.  It should have medium
Wetness to it.

Drop by spoon pan that is covered with wax paper.

Tip: - The size that you drop will be the exact size of your cookie


Then refrigerate until set and the cookie can just slip of the paper. Keep refrigerated.

PIE CRUST (NO FAIL PASTRY DOUGH)


                      
3       cups flour
1 1/2 cup shortening
1       tsp. salt
1       egg
1/2    cup water
1       tbsp.
  
Combine flour shortening and salt. Blend together until fine. Combine water, egg, and vinegar. Mix good. Then combine the two. Roll out on floured counter.


 Makes enough for two pies top and bottom


PINEAPPLE POUND CAKE


1 Sara lee Pound cake
1 can crushed pineapple and juice (19oz.)
1 cup whipped topping
1 pkg. (4 serving) vanilla pudding
sliced almonds optional

Cut pound cake lengthwise in 3 sections

Mix pineapple, pudding powder and whipped topping together let stand 5 min.

Then layer filling between each layer and also ice the top.



CRUMBLE APPLE PIE


Preheat oven to 425˚

Crumble
½ cup flour
¼ cup brown sugar
¼ tsp. cinnamon
¼ cup cold butter (cubed small)

Mix all ingredients together with your hands until it’s the consistency of oats.

Pie
1 pie crust
5 cups sliced apples
½ cup sugar
1 tbsp flour
½ tsp cinnamon
egg

In a pie plate place crust. Add apples, sugar, flour, and cinnamon.

 Place crumble on top and wash crust with egg.


Bake for 15 min at 425˚ then reduce to 350˚ for 35-40 minutes. 

SOFT PRETZELS


Preheat oven to 425˚

1 package dry active yeast
1 ½ cup warm water
1 tbsp sugar
½ tsp salt
3 ½-4 cups flour
1 egg
1 tbsp water
2 tbsp course salt

Grease two large baking sheets.

In a large bowl , sprinkle yeast over warm water.  Stir with rubber spatula until well blended and yeast is dissolved.  water temp. should be between 105˚ and 115˚.

With a wooden spoon gradually stir in sugar, salt and enough flour (about 3 ½ cups) until a soft slightly sticky dough forms.

Turn dough onto floured surface. Knead for about 5-7 min., adding another ½ cup of flour if necessary, until dough is smooth and elastic.  Dough should not stick to cupboard or hands.
 Cut dough in half then cut each half into 6 equal size pieces.  With floured hands form a dough rope.  Place rope on baking sheet crossing left and right to make pretzel shape.

Continue with remaining dough. 
Place 3 inches apart.  Enlarge holes by inserting index finger and thumb into holes.  This will prevent them from completely closing.

In a small bowl mix egg and tbsp water and wash on pretzels.

Sprinkle with course salt.

Bake 15-20 min. or until golden brown.



Chocolate Chip Muffins


Preheat oven 400°f

2     cups flour                              
1 egg
¼    cup granulated sugar            
1 cup milk
3 ½ tsp. baking powder                
¼ cup veg. oil   
½    tsp. salt


Grease muffin pan

Mix together dry ingredients then in another bowl,
beat together egg, milk and oil. Add liquid to dry ingredients and stir only until combined (batter will be lumpy) fill tins 2/3 full.

Bake 20 min. or until golden brown.

 Tip: - For sweeter muffins increase sugar to 1/2 cup.


Weight Watcher 2 Point Ideas

  • 1 hard boiled egg
  • 1 tbsp peanut butter
  • 2 cups cubed watermelon
  • 1/2 cup of juice
  • 6 saltine crackers
  • 1 cheese string
  • 6 vinta crackers (square ones)
  • 1 bag of nativa (shoppers) baby choc cookies
  • 1 package of Pringles stix any flavour
  • 4 twizzlers
  • Kashi Granola Bars
  • 1 bag of Thinsations chocolate covered Pretzels