Thursday, November 12, 2009
Cream Cheese Pound Cake
1 1/2 cups butter, softened
1 (8 oz) package cream cheese softened
3 Cups sugar
6 large eggs
3 Cups all purpose flour
1/8 Tbsp. salt
1Tbsp. vanilla extract
1) Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time beating just until blended after each addition.
2) Combine flour and salt: gradually add to the butter mixture beating at low speed just until blended. Stir in vanilla. Spoon batter into a greased and floured 10 inch tube or bunt pan.
3) Bake at 300 degrees for 1 hour and 45 minutes or until a long wooden pick inserted in the center comes out clean. Cool in pan on wire rack 15 minutes;remove from pan and let cool completely on wire rack
This is great plain with a cup of hot chocolate, a cup of coffee of a glass of milk. It's also great with cool whip or ice cream on top. But my favorite way is plain.
Wednesday, September 23, 2009
Dip chicken in melted butter, then in crushed rice crispies. Place in casserole dish. Don't crowd the chicken, or it takes longer to cook. Pour left over butter into left over crushed crispies and mix together, then sprinkle over chicken in dish. Bake at 350, uncovered, about 20-30 min for bone/skinless tenderloins or breasts, and about 1 hr. for bone-in chicken.
Serve with mashed potatoes and a veggie or salad
Wednesday, September 16, 2009
For those of you who live a little farther away then others (Jane and Mary) I will mail yours on Friday. The rest of you will get yours within the next day or so.
Congratulations and thanks for helping me expand my recipe blog with your yummy recipes. Keep your eyes open for the next contest it is coming soon. I'll give you a hint....it has to do with Ghost and Goblins!
Monday, September 14, 2009
I know....I have neglected this blog terribly...Shame on me!
But with my favorite season "FALL' approaching I thought it was time to kick it in gear.
I have a brand new cookbook for the first 5 people that post their "Favorite Fall Recipe" on the blog.
Hurry...there are only 5 cookbooks and I bet they will go fast!!
Sunday, March 8, 2009
I started in the kitchen with my pantry. I cleaned it, organized it and now I can actually finds things in there when it is time to cook dinner.
Then I started on my food storage downstairs. My food storage closet is very small compared to some and it was in really bad shape. So...our good friend and the man I call my second dad Bruce Carter came to my rescue. I didn't even take pictures of the before because well....it was not pretty! But after a lot of wood cutting, nails, and sweat it came out wonderful. It is so well organized now and I can reach everything and find everything. Now I just need to get it fully stocked. And yes...for those of you who are looking at those Lay's Potato Chips...I do love them and they say you should store what you eat...LOL
Thursday, February 19, 2009
http://myfoodstoragedeals.blogspot.com/ And a few more.
We will have a great contest for the best recipe/food storage story. Contest rules will follow in a few days. So start thinking about your favorite recipe using your food storage and your favorite food storage story....you know...how you lived off your food storage while out of work,or during an emergency, or just something funny that you and your family still laugh about. It's up to you....it is your story!
Thursday, February 12, 2009
FROSTED BANANA BARS
½ cup butter – softened
2 cups sugar
1-1/2 cups mashed ripe bananas (about 3)
1 tsp vanilla extract
Combine and add to creamed mixture and mix well:
2 cups flour
1 tsp baking soda
Pour into greased 15x10x1 baking pan. Bake at 350 for 25 minutes or until bars test done. Cool.
½ cup butter – softened
1 package (8 oz) cream cheese, softened
4 cups confectioners’ sugar
2 tsp vanilla extract
Cream butter and cream cheese in mixing bowl. Gradually add confectioners sugar and vanilla, beat well. Spread over bars.
Makes 3 dozen
Tuesday, February 10, 2009
Hi Everyone.....not sure if you have noticed but along the right side there are a few sites listed for food storage. These are amazing ladies who have spent a lot of time putting together wonderful food storage sites that simply amaze me. I thought I had a great food store thing going on...nope...mine isn't even good let alone great. BUT...it can be and it will be.
There are many out there but these are some of my favorites. Check them out if you want some really good ideas, recipes and information. If you are just starting out, or even more advanced at food storage I'm sure you will find ideas you can use.
Marsh is going to be Food Storage Month at Cricket's Cafe. I will be posting recipes that use food storage, and helpful hints. If you know of other food storage sites that have helped you or have any hints or great recipes using food storage make sure to send them to me at email@example.com
Sunday, February 8, 2009
Cream: ½ cup margarine or shortening
1 cup sugar
Add: 1-3/4 cup flour
½ tsp nutmeg
¼ tsp ginger
1 tsp cinnamon
1 tsp soda
¼ tsp cloves
½ tsp salt
¾ cup pumpkin
¾ cup chocolate chips or nuts (1/2 package)
Bake 1 hour at 350
For cookies: Bake for 15 minutes
For cake: 1-1/2 recipes, cook for 30 minutes
Small loaf pans: at least 30 minutes (if over 2” thick)
TORTELLINI SALAD WITH SHRIMP
Submitted by Phyllis Trimble
This sounds like something I would like to make for dinner on a hot summer day. Follow it up with a piece of cold pineapple pie...Yum!
1 package (9 oz) fresh cheese-filled spinach tortellini
2 small zucchini, sliced
2 small tomatoes cut into wedges
1 can (7 oz) artichoke hearts, drained and quartered
1 can (3-1/2 oz) sliced ripe olives, drained
1 pound shrimp, cooked, peeled and deveined
½ cup chopped fresh basil leaves
Grated parmesan cheese
Italian Herb Dressing (or anything that is spicey)
Cook tortellini as package directs, drain. In a large bowl, gently toss all ingredients except cheese. Sprinkle with parmesan.
Italian Herb Dressing: in small bowl, wish together ¾ cup olive oil, ¼ cur red wine vinegar; 1 clove garlic, minced; ¼ tsp dried tarragon leaves. Season with salt and cracked black pepper to taste. Makes about 1 cup.
2 cups sugar
3 Tbsp cocoa
1 cup water
½ cup oil
1 square margarine
½ cup milk + 1 tbsp vinegar + 1 tsp soda
2 cups flour
1 tsp vanilla
2 cups marshmallows(set aside)
Mix all ingredients together except Marshmallows.
Spread in a 11 x 14 pan and bake 14-16 minutes. (Check for doneness)
Romove pan from oven and put marshmallows on top. Return to oven for about 3 more minutes.Frost immediatly!!
1 square margarine
2 tbsp cocoa
2 cups powdered sugar
1/3 cup evaporated milk (use less if using regular milk regular milk)
Mix together and put on cake.
This recipe has been affectionately renamed Cricket's Crack Dip...be cause they say it is so addicting.
But I can only take credit for making it over and over again. The recipe is not mine, and I am not even sure where it came from.
The first time I had this was at a party I went to at my friend Kristi's.(That is her sweet family in the photo above) I was addicted the minute I tasted it. Every time I take it some place I am always asked buy many people for the recipe. Now when I take it someplace I just take a long a few copies of it. If you are asked to bring something to a party, I can guarantee you they will love it and want you to bring it over and over again!
16 oz. sour cream
16 oz. mayo
2 Tbsp. dried dill weed
One package "Budding" ham.
One loaf (you may want to get two)french bread.
**The ham is sliced very thin and comes in small packages that hang on hooks in the section where you get your pre-packaged lunch meat.Budding or Budding is the Brand name. I am not sure on the spelling but it is close. If your store doesn't carry that brand choice something similar.
Chop ham...I usually chop mine into pieces about the size of a dime.
Mix ham, sour cream, mayo and dill together.
Cut French bread up into one inch pieces.
Dip bread into mixture and eat....it is sooooo good!
You can eat it right away but I like mine in the fridge for about an hour first.
**NOTE** I have noticed that sour cream comes in 16 oz. but mayo comes in 15 oz. That is fine. The recipe just calls for equal parts mayo and sour cream but one ounce has not made any difference. If you are worried about the fat and calories you can use fat free mayo and sour cream. There is a slight taste difference but very little. I only make this for special occasions so I just use the regular stuff.
Be prepared, once you take it someplace they will always want you to bring it.
Thanks Kristi for a recipe that has made me the hit of several parties...LOL
These potato wedges are soooo good. I also substitute sweet potatoes sometimes. That sweet and spicy taste mixed together is really great.
Spicy Roasted Potato Wedges.
* 5 russet potatoes cut in 1/2 wedges
(about 3 1/2 lbs.)
* 1/4 cup extra virgin olive oil
* 1 Tbsp. paprika
* Salt and Pepper to taste
* 1 tsp. cayenne pepper
* 1 tsp. dried thyme
* 1 clove garlic minced. (I use the kind in the jar because I hate messing with garlic)
Preheat oven to 450 degrees.
In large bowl combine potatoes, oil, paprika,salt, pepper,cayenne and thyme.
Toss well to coat.
Divide potatoes between 2 rimmed baking sheets spreading out in a single layer.
Bake for 20 minutes.
Remove from oven and flip potatoes over.
Sprinkle with garlic.
Put pans bake in oven and bake for an additional 20 minutes.
**NOTE** The first time I made these I cut the potatoes a little thicker than I should have and they took a little longer to cook to be tender. Just poke them with a fork to make sure they are done to your likeness.
Saturday, February 7, 2009
Sharon Starling submitted this and said her sweet daughhter Juliana sent it to her.
Sounds Yummy and is even Weight Watcher Friendly!
Chicken Breasts with Avocado Salsa
prep:4 min cook: 15 min
1 1/2 tsp ground cumin
1/2 tsp garlic salt
1/2 tsp chili powder
4 (4 oz) boneless/skinless chicken breast halves
1 tsp vegetable oil
1/2 c bottled chunky salsa
1/2 cup diced peeled ripe avocado
1/4 cup chopped fresh cilantro
1. Combine first 3 ingredients; sprinkle over both sides of the chicken
2. Heat oil in a large non-stick skillet over med-high heat. Add chicken; cook 5 min. Turn chicken, and add salsa to pan. Cover, reduce heat, and simmer 7 minutes or until chicken is done.
3Transfer chicken onto individual serving plates. Stir avocado and cilantro into pan; cook just until thoroughly heated. Spoon salsa mixture over chicken.
Yield: 4 servings (serving size: ! chicken breast and 1/4 c salsa mixture)
Exchanges: 4 very lean meat, 1/2 fat
Per serving: KCal 177 (30% from fat); PRO 27g; FAT 5.7g (sat 1.0g); CHO 3.4g; FIB1.6g, CHOL 66mg; IRON 1.4 mg; SOD 357 mg;CALC 28 mg
Friday, February 6, 2009
Today I used the cake mix cookie recipe from your fun new blog,
Wow these were super fast, easy and YUMMY!
I made them out of a Devil's Food cake mix. I added a little flair by turning them in to turtle cookies by adding some pecans and drizzling a little caramel on top. There a hit at our house and took only minutes to make a homemade treat....which any busy mom will appreciate!
Thanks for the awesome recipe Cricket!
Wednesday, February 4, 2009
To kick things off with the new blog, we are having a contest. The first person to use one of these recipes and leave a comment will win this brand new, hot of the presses issue of Better Homes and Garden's "Easy Family Food" I have not even peeked inside. It is filled with all easy, fun and fast recipes to please everyone in your family.
This will be really good this summer when all the berries are in season!
Triple Berry Crumble
1 1/2 cups fresh blackberries
1 1/2 cups fresh raspberries
1 1/2 cups fresh blueberries
4 tablespoons white sugar
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups butter
Preheat oven to 350 degrees
In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg.
Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries.
Sprinkle remaining crumble mixture over the berries.
Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.
Apple Cider Pork
1-2 lb. pork loin roast
4 cups apple cider (or apple juice)
4 cubes bouillon
2 Tbsp. ground dry mustard
Place all ingredients in the crock pot and cook on low for 6 to 8 hours (or on high for 4 to 6 hours).
Note: If you don't have a crock pot, you can do this on the stove top as well. Sear all sides of the roast in a large frying pan. Add the cider and seasonings and simmer on low for 1 1/2 to 2 hours.
Monday, February 2, 2009
4 cups of air popped popcorn
1/2 cup craisin, dried fruit
2 tbsp chocolate chips
1/2 cup oatmeal squares (cereal)
1.Serving size: 1 1/4
2.Place 1 cup of popcorn into 4 sandwich bags, followed by 2 tablespoon cereal, 2 tablespoons dried fruit, and 1/2 tablespoon chocolate chips.
3.Shake each bag to distribute the ingredients.
store up to 3 days
6 potatoes - diced
enough water to cover potatoes
one onion diced
salt to taste
Boil potatoes & onion till potatoes are ready to mash. (abt. 20 min.)
2 stalks celery & leaves diced.
Cook until potatoes are mush (abt. 15 min.) then mash with potato masher. Add:
6 - 8 strips bacon (cut in small pieces, fry & drain then add to soup). Cook for 5 min.
one can (12 oz.) can milk. Heat through. Serve.
Easy Cinnamon Rolls
3/4 C. + 2 T. warm water
1 1/2 T. yeast
1/4 C. sugar
1/4 C. oil
Mix then let rise for 15 min. Add:
1 egg (beaten)
3/4 t. salt
3 C. flour
Knead till smooth, then let rest for 10 min.
Roll out, spread with butter, sprinkle with cinnamon and sugar.
Roll up. Cut into about 1 inch widths. Place
in greased pan, greasing top of each roll. Let rise for
15 min. Bake at 375 for 10-15 min. Don't over bake.
3/4 cube butter or margarine - softened
3 C. powdered sugar
milk (scald) or orange juice
1 box any flavor cake mix (Spice is very good, but any flavor will work)
1 cube butter melted (1 stick)
Mix cake mix, eggs and butter, beat until smooth
Drop by teaspoonfuls onto GREASED cookie sheet
(don't place too close together, depending on the cake mix, these cookies will spread)
Bake at 350 degrees for 7 to 10 minutes
Ali is a wonderful friend I met at Anastasia's Attic. We hit it off right away and she sure is a cutie. Thanks Ali, this sounds yummy and with all my friends who have gardens in the summer I am sure they will want to try this one.
What You Need
2 zucchini, sliced
2 yellow squash, sliced
2 cloves garlic, minced
1 Tbsp. olive oil
1/2 cup mozzarella cheese
2 Tbsp. chopped fresh basil
2 Tbsp. grated parmesan cheese
COOK zucchini and squash in hot oil in large skillet on medium heat 3 min., stirring occasionally. Add garlic; cook an additional 3 min. or until vegetables are crisp-tender.
REMOVE from heat; stir in mozzarella cheese and basil.
SPRINKLE with Parmesan cheese.
You can always omit the yellow squash and use 4 zucchini instead. Can also add onion or whatever your heart desires to the mix, this recipe is versatile!
Sunday, February 1, 2009
Chinese New Year Candy
12 oz. Chocolate morsels
12 oz. Butterscotch morsels
5 oz. Can Chinese noodles
12 oz. Can cocktail peanuts
Melt morsels together in the top of a double boiler. Add peanuts and noodles, stir to coat all. Drop by teaspoon onto a wax paper covered cookie sheet. Chill for 15 minutes. Store in a closed container in the fridge.
Easy and everyone loves it. We make it almost every year
Cricket's Easy Oreo Truffles
1 pkg. (1 lb.2 oz) Oreo cookies
1 pkg. (8 oz) Cream cheese, softened
2 pkg. (8 oz each) Bakers semi sweet bakers choolate,melted
Crush 9 of the cookies to fine crumbs and set aside for later.
Crush remaining cookies in blender or food processor to fine crumbs,
mix with cream cheese and blend well. Roll dough into 42 balls.
Dip in melted chocolate, place on wax paper covered baking sheet. Sprinkle with reserved cookie crumbs. Refrigerate until firm, about one hour. Store in refrigerator.
**For easy dipping use two forks to allow excess chocolate to run off. I also use my hands to mix the cream cheese and cookie crumbs instead of the blender, it just works better for me.
Saturday, January 31, 2009
I have heard this one is really good. It was submitted by my coworker April who as just become my adopted niece. I am now called Auntie Cricket!
Chicken Rice Stuffing Casserole
1 box Chicken flavored rice (I use rice-a-roni)
1 box Chicken flavored stuffing
4-6 boneless, skinless chicken breasts (depending on preference)
16 oz. container sour cream
1 can cream of chicken soup
1/2 cup hot water
Cut chicken into small bite-size pieces. Cook in frying pan in a tablespoon or two of butter. Sprinkle with seasoning salt and pepper. Prepare rice as directed on box. Mix sour cream and cream of chicken soup in small bowl. Spread rice in 13x9 baking dish, then layer chicken on top of rice. Spread sour cream/soup mixture over chicken layer.
Melt 4 tablespoons butter in frying pan, add stuffing, and mix well. spread over sour cream/soup layer. Drizzle with hot water and bake at 400 degrees til stuffing is golden brown. Enjoy!
Heat oven 350 degrees
4 zucchini - grated
4 T butter
1 onion - chopped
2 T flour
3 - 4 T milk
1 ½ C Sour Cream
2 eggs - beaten
2 C grated Colby cheese
Breadcrumbs & grated parmesan cheese
Grate zucchini into colander - sprinkle with salt - let drain 2 hours.
Press out all moisture (I pressed it between paper towels)
Melt butter in large frying pan, sauté onion, add zucchini and sauté for 3 min.
Add flour and milk and cook 3 minutes. Take off heat, stir in sour cream, cheese,
Eggs and garlic salt.
Put in a greased casserole (9x13)
Top with bread crumbs and parmesan cheese
Bake at 350 degrees for 1 hour.
(Can be made a day ahead and bake it the day of use) Sounds like a lot of work, but it is excellent.
Buffalo Wings TGIFridays Style
15 chicken wings (about 3 lbs.)
1/4 cup catsup
2 tbl. hot pepper sauce ( I use chili powder instead, the hot pepper sauce is rather hot)
1 tbl. Worcestershire sauce
2 tsp. vegetable oil
2 tsp. garlic salt
Ranch dressing for dipping
Heat broiler. Line broiler pan with foil for easy clean up. Cut wings apart at joints. Mix sauce ingredients in a large bowl, add chicken and turn to coat well. Arrange on broiler pan rack. Reserve remaining sauce. Broil 3-4 inches from the heat source for 12 minutes. Turn pieces over and brush with reserved sauce. Broil 8 to 10 minutes more until browned and cooked through. Arrange on platter with ranch dressing. ENJOY