I love this recipe for homemade Cream of Chicken (or Mushroom!) Soup. I haven't bought a can of the stuff since. I love that it's so simple with just a few easy ingredients unlike the loooong list of ingredients on the store bought stuff. It's from milehighmama.com
Put butter in a pan. Melt it. (Measure how much you put in) Add an equal amount of flour. Stir it around untl the flour is absorbed and it looks like Play-doh, about 1 minute. Add 8 times as much liquid as butter. So if you used 2 T. butter, you’ll add 16 T. of liquid (which is a cup.) Whisk it in and heat until smooth. I find this goes better if you stir in a little liquid at a time, letting the flour absorb it. If you dump in a cup of cold milk then the butter/flour makes a million little globs that you’ll have to try to delump. Cook and stir about 3 minutes, until smooth and heated through. The longer you cook the thicker it will get. Salt to taste. Variations: Cream of chicken – add half milk or water, and half chicken broth. You can add chicken bits if you like, and you can use coconut oil and almond milk if you are dairy free. Cream of mushroom – cook up some chopped mushrooms in the butter, then sprinkle with the flour and proceed. Cream of celery – soften finely chopped celery in the butter, then proceed.
Hmmm. Now for my second 'I think everyone should know' recipe. This is a little harder for me to come up with. I really love this homemade laundry soap. I've been using it for a few months now. I don't notice a huge difference either way with my clothes. They seem to get just as clean with this stuff and it is cheaper than the Tide that I used to use. I should say that I still use my Tide Free and Clear for our whites because we have some sensitive skin around here. I haven't tried using the homemade variety on the whites, maybe it would be just fine on the sensitive skin... This recipe is from sugarpiefarmhouse.com.
Maryjane’s Homemade Laundry Detergent Recipe
It’s only four ingredients!
1 (4 pound) box of Super Washing Soda
1 (4pound) box of Baking Soda
1 (4 pound) box of Borax
3 bars of Kirk’s Castile soap–Shredded
(you can use Fels Naptha, Zote, or Ivory soaps)
Mix well in a large container.
Add two heaping tablespoons to each load of laundry. Enjoy the sweetness!
Thanks Shelly!! I've wanted both these recipes!! :)
My first recipe is for my favorite cupcake recipe.
White Almond Cake
INGREDIENTS: 1 (18.25 ounce) package white cake mix 1 cup all-purpose flour 1 cup white sugar 3/4 teaspoon salt 1 1/3 cups water 1 cup sour cream 2 tablespoons vegetable oil 1 teaspoon almond extract 1 teaspoon vanilla extract 4 egg whites
DIRECTIONS: 1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11x13 inch cake pan.
2. Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.
3. Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.
**This recipe is for a cake. For cupcakes, decrease baking time and watch them carefully. They will be done when a toothpick inserted in the center comes out clean.**
Vanilla Butter Cream 1 lb confectioners sugar (4 cups) 1/3 cup shortening 1/2 cup unsalted butter (I've found that Target brand is the best!) 3 Tablespoons milk 1 1/2 teaspoons vanilla 1/2 teaspoon salt
Beat half the sugar with the shortening and butter. Gradually add milk and continue beating. Add vanilla and gradually add remaining sugar and salt until the right consistency is reached. Makes enough frosting for 24 large cupcakes.
My second would be for Lasgana.
1 lb. Italian sausage (Cook til crisp) 1 can Hunts Italian spaghetti sauce (I use whatever I have on hand.) 1 package oven ready lasagna 1 cup mayo 1 cup ricotta cheese- (sometimes I use cottage cheese but I prefer ricotta) 1 tsp. dried red crushed peppers 2 cloves garlic minced or 1 1/2 tsp garlic powder 1 cup mozarella cheese ( I use A LOT more:) Leave out of mixture and use as part of layering.
Cook sausage. While sausage is cooking soak noodles. Mix mayo, ricotta, red peppers and garlic together. Drain sausage and add to mayo mixture.
Layering: 9x13 pan I start with a thin coat of the spaghetti sauce then 3 noodles (take noodle from the water as you need them). Layer the mayo mixture, more spaghetti sauce then the mozarella cheese. Repeat noodles, mixture, sauce cheese until noodles are gone. Top with sauce and cheese.
Cook: 350 for 45 minutes. Cover with foil. Broil for 5 minutes or until as brown as you like it.
Great question! Here are two I use weekly and have memorized.
BAKED OATS We have this once a week for breakfast and it's my kids favorite. You can prepare it the night before, put it in the fridge, and then spread it and bake it in the morning.
3 cups rolled oats 1/2 to 3/4 white sugar 2 tsp baking powder 1 1/2 tsp salt
Mix. Add... 1 cup milk 2 tsp vanilla 2 beaten eggs 1/4 c butter, melted zest of one orange
Mix. Preheat oven to 350. Spread into a greased jelly roll pan (small cookie sheet OR 9x13 or larger glass pan. Just depends on your desired thickness) Bake 15-18 min. Serve plain or with milk and fruit.
Variations (in place of orange zest): Cinnamon, peanut butter, shredded apples
BANANA MUFFINS
2 bananas 2 eggs 1/3 cup milk 1/3 cup oil 1 tsp vanilla
Blend well. Add...
1 1/4 cup sugar
Sift together: 1 3/4 cups Flour (2 cups if in Utah) 1 tsp Baking Soda (plus 1/4 tsp baking soda) 1/2 tsp Salt
Add dry ingredients to wet. Scoop into muffin tins Bake at 350 F for 20 minutes.
Variations: Wheat flour, Egg replacement (1 egg = 1 TBLS Flax meal+ 3TBLS water), honey granules in place of sugar (can get at WINCO), and so on
Okay I had a great long comment with my favorite recipes on here until my little girl got a hold of the computer and pushed a button and it all disappeared so I will try again.
My 2 favorite recipes that I use all the time is freezer meatballs and ranch dressing. I love the meatballs I use them for everything from sandwiches, spaghetti, stroganoff, stir fry or my kids just dip them in some kind of sauce and eat them for a snack. When I found the ranch dressing recipe I quit buying the little packets of seasoning. I love this recipe so much better
Mix everything together and roll in 1 inch balls (I prefer them smaller) Place in a single layer on an ungreased cookie sheet. Bake at 400 degrees for about 10 - 15 minutes until no longer pink. Stir often. Drain and cool. Freeze in the portion size that you want. I put about 30 meatballs in a freezer bag. May be frozen for up to 3 months. I like to put my meatballs on cooling racks on the pan so that the grease drips off the meatballs while they cook. I have also used 1/2 ground sausage1/2 hamburger and left out the salt. It is really yummy this way.
Ranch dressing This is one recipe that I do not measure at all. It is made to taste so I am just guessing at the measurements. Feel free to change them. 1/2 cup mayonnaise 1/2 cup sour cream or buttermilk 1 tbs dried dill 1 tbs dried parsley 1 tsp pepper 1/2 tsp salt 2 cloves garlic 1 tbs dried onion or some grated onion
Mix it all together. It does not thicken after it sits like the packets do. If I use sour cream I usually thin it out with a little milk.
I love this recipe for homemade Cream of Chicken (or Mushroom!) Soup. I haven't bought a can of the stuff since. I love that it's so simple with just a few easy ingredients unlike the loooong list of ingredients on the store bought stuff. It's from milehighmama.com
ReplyDeletePut butter in a pan. Melt it. (Measure how much you put in) Add an equal amount of flour. Stir it around untl the flour is absorbed and it looks like Play-doh, about 1 minute. Add 8 times as much liquid as butter. So if you used 2 T. butter, you’ll add 16 T. of liquid (which is a cup.) Whisk it in and heat until smooth. I find this goes better if you stir in a little liquid at a time, letting the flour absorb it. If you dump in a cup of cold milk then the butter/flour makes a million little globs that you’ll have to try to delump. Cook and stir about 3 minutes, until smooth and heated through. The longer you cook the thicker it will get. Salt to taste. Variations: Cream of chicken – add half milk or water, and half chicken broth. You can add chicken bits if you like, and you can use coconut oil and almond milk if you are dairy free. Cream of mushroom – cook up some chopped mushrooms in the butter, then sprinkle with the flour and proceed. Cream of celery – soften finely chopped celery in the butter, then proceed.
Hmmm. Now for my second 'I think everyone should know' recipe. This is a little harder for me to come up with. I really love this homemade laundry soap. I've been using it for a few months now. I don't notice a huge difference either way with my clothes. They seem to get just as clean with this stuff and it is cheaper than the Tide that I used to use. I should say that I still use my Tide Free and Clear for our whites because we have some sensitive skin around here. I haven't tried using the homemade variety on the whites, maybe it would be just fine on the sensitive skin... This recipe is from sugarpiefarmhouse.com.
Maryjane’s Homemade Laundry Detergent Recipe
It’s only four ingredients!
1 (4 pound) box of Super Washing Soda
1 (4pound) box of Baking Soda
1 (4 pound) box of Borax
3 bars of Kirk’s Castile soap–Shredded
(you can use Fels Naptha, Zote, or Ivory soaps)
Mix well in a large container.
Add two heaping tablespoons to each load of laundry. Enjoy the sweetness!
Thanks Shelly!! I've wanted both these recipes!! :)
ReplyDeleteMy first recipe is for my favorite cupcake recipe.
White Almond Cake
INGREDIENTS:
1 (18.25 ounce) package white cake mix
1 cup all-purpose flour
1 cup white sugar
3/4 teaspoon salt
1 1/3 cups water
1 cup sour cream
2 tablespoons vegetable oil
1 teaspoon almond extract
1 teaspoon vanilla extract
4 egg whites
DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11x13 inch cake pan.
2. Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the
ingredients are mixed and moistened but some lumps still remain, 4 minutes.
3. Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.
**This recipe is for a cake. For cupcakes, decrease baking time and watch them carefully. They will be done when a toothpick inserted in the center comes out clean.**
Vanilla Butter Cream
1 lb confectioners sugar (4 cups)
1/3 cup shortening
1/2 cup unsalted butter (I've found that Target brand is the best!)
3 Tablespoons milk
1 1/2 teaspoons vanilla
1/2 teaspoon salt
Beat half the sugar with the shortening and butter. Gradually add milk and continue beating. Add vanilla and gradually add remaining sugar and salt until the right consistency is reached. Makes enough frosting for 24 large cupcakes.
My second would be for Lasgana.
1 lb. Italian sausage (Cook til crisp)
1 can Hunts Italian spaghetti sauce (I use whatever I have on hand.)
1 package oven ready lasagna
1 cup mayo
1 cup ricotta cheese- (sometimes I use cottage cheese but I prefer ricotta)
1 tsp. dried red crushed peppers
2 cloves garlic minced or 1 1/2 tsp garlic powder
1 cup mozarella cheese ( I use A LOT more:) Leave out of mixture and use as part of layering.
Cook sausage. While sausage is cooking soak noodles. Mix mayo, ricotta, red peppers and garlic together. Drain sausage and add to mayo mixture.
Layering: 9x13 pan
I start with a thin coat of the spaghetti sauce then 3 noodles (take noodle from the water as you need them). Layer the mayo mixture, more spaghetti sauce then the mozarella cheese. Repeat noodles, mixture, sauce cheese until noodles are gone. Top with sauce and cheese.
Cook: 350 for 45 minutes. Cover with foil. Broil for 5 minutes or until as brown as you like it.
Great question! Here are two I use weekly and have memorized.
ReplyDeleteBAKED OATS
We have this once a week for breakfast and it's my kids favorite. You can prepare it the night before, put it in the fridge, and then spread it and bake it in the morning.
3 cups rolled oats
1/2 to 3/4 white sugar
2 tsp baking powder
1 1/2 tsp salt
Mix.
Add...
1 cup milk
2 tsp vanilla
2 beaten eggs
1/4 c butter, melted
zest of one orange
Mix.
Preheat oven to 350. Spread into a greased jelly roll pan (small cookie sheet OR 9x13 or larger glass pan. Just depends on your desired thickness) Bake 15-18 min. Serve plain or with milk and fruit.
Variations (in place of orange zest): Cinnamon, peanut butter, shredded apples
BANANA MUFFINS
2 bananas
2 eggs
1/3 cup milk
1/3 cup oil
1 tsp vanilla
Blend well.
Add...
1 1/4 cup sugar
Sift together:
1 3/4 cups Flour (2 cups if in Utah)
1 tsp Baking Soda (plus 1/4 tsp baking soda)
1/2 tsp Salt
Add dry ingredients to wet. Scoop into muffin tins
Bake at 350 F for 20 minutes.
Variations: Wheat flour, Egg replacement (1 egg = 1 TBLS Flax meal+ 3TBLS water), honey granules in place of sugar (can get at WINCO), and so on
Okay I had a great long comment with my favorite recipes on here until my little girl got a hold of the computer and pushed a button and it all disappeared so I will try again.
ReplyDeleteMy 2 favorite recipes that I use all the time is freezer meatballs and ranch dressing. I love the meatballs I use them for everything from sandwiches, spaghetti, stroganoff, stir fry or my kids just dip them in some kind of sauce and eat them for a snack. When I found the ranch dressing recipe I quit buying the little packets of seasoning. I love this recipe so much better
Freezer meatballs
4 eggs
2 cups dry bread crumbs
1/2 cup finely chopped onion
1 tablespoon salt
2 tsp worchestershire sauce
1/2 tsp pepper
4 lbs ground beef
Mix everything together and roll in 1 inch balls (I prefer them smaller) Place in a single layer on an ungreased cookie sheet. Bake at 400 degrees for about 10 - 15 minutes until no longer pink. Stir often. Drain and cool. Freeze in the portion size that you want. I put about 30 meatballs in a freezer bag. May be frozen for up to 3 months.
I like to put my meatballs on cooling racks on the pan so that the grease drips off the meatballs while they cook.
I have also used 1/2 ground sausage1/2 hamburger and left out the salt. It is really yummy this way.
Ranch dressing
This is one recipe that I do not measure at all. It is made to taste so I am just guessing at the measurements. Feel free to change them.
1/2 cup mayonnaise
1/2 cup sour cream or buttermilk
1 tbs dried dill
1 tbs dried parsley
1 tsp pepper
1/2 tsp salt
2 cloves garlic
1 tbs dried onion or some grated onion
Mix it all together. It does not thicken after it sits like the packets do. If I use sour cream I usually thin it out with a little milk.
I am thrilled about all of these recipes. THANK YOU so much for posting them! They are officially part of my yumprint 'Try Soon' page!
ReplyDelete