Sunday, November 27, 2011

Betty's Chicken and Dumplings, Part II--the Rolled Dumplings

In this video, Betty demonstrates how to make Rolled Dumplings for the Chicken and Dumplings Thanksgiving entrée. These are the best!

Saturday, November 26, 2011

Christmas cherry Cake

Cherry Cake

1 Can cherry pie filling
1 large can crushed pineapple juice and all
1 pkg. yellow cake mix
1 stick butter
1 cup pecans

Spray a 9x13 glass pan with Pam. Spread pineapple over the bottom of pan. Mix cherry filling with cake mix and pour over pineapple. Shave butter on top of mixture. Sprinkle nuts on top. Bake 1 hour at 350.

A variation is to put cherry pie filling on top of pineapple and then put cake mix on top without mixing.
A white or cherry cake mix can be used instead of the yellow cake mix.

Easy Steak Recipe

I was looking for a recipe in some old cookbooks and decided to put some of them on my blog.
These Recipes come from the United Methodist Church Jasper, Mo. 1979 and 1981 cookbooks.
I remember in those days raising a family I was always looking for cheap and easy recipes to prepare for my family. Some are direct and to the point without measuring or other things that a new up to date cookbook would have.
I will try to post a few recipes some I have tried and some I have not.
If you have tried any please feel free to post a comment.

Easy Steak Recipe

1 lb. steak

1 onion
1 can mushroom soup

Place in crock pot and cook on low for 8 hours.

Saturday, November 19, 2011

Budget Stretching Recipe Betty's Tater Tot Casserole Recipe

Budget Stretching Recipe Betty's Crazy Eight Can Soup Recipe

Hot Chocolate Cupcakes

Vanilla frosting "marshmallows" are piped onto devil's food cupcakes to mimic the look of a favorite hot drink. Don't forget the pretzel "cup handles!"
Recipe from Betty Crocker

1/2 box Betty Crocker® SuperMoist® devil's food cake mix (about 1 2/3 cups)

1/2 cup water

1/4 cup vegetable oil

1 egg

1 cup Betty Crocker® Whipped vanilla frosting

1/2 cup marshmallow creme

1/4 teaspoon unsweetened baking cocoa

6 miniature pretzel twists, broken in half

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 12 regular-size muffin cups.

In large bowl, beat cake mix, water, oil and egg with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.

Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.

In small bowl, mix frosting and marshmallow creme. Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 corner of bag. (Or spoon mixture onto cupcakes instead of piping.)

Pipe 3 small dollops of frosting mixture on top of each cupcake to look like melted marshmallows. Sprinkle with cocoa. Press pretzel half into side of each cupcake for cup handle. Store loosely covered.

If you like peppermint, frost these fun cupcakes with the frosting mixture, and sprinkle the tops with crushed candy canes.

If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Pumpkin-Chocolate Pound Cake Recipe from Betty Crocker

Recipe from Betty Crocker


3 cups Gold Medal® all-purpose flour

1 tablespoon pumpkin pie spice

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter or margarine, softened

1 1/3 cups packed brown sugar

1 cup granulated sugar

4 eggs

1 can (15 oz) pumpkin (not pumpkin pie mix)

2 teaspoons vanilla

1/2 cup milk

1 1/4 cups semisweet chocolate chips


1 1/2 cups powdered sugar

2 to 3 tablespoons milk

1/2 teaspoon vanilla

Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour. In medium bowl, mix flour, pumpkin pie spice, baking powder, baking soda and salt; set aside.

In large bowl, beat butter, brown sugar and granulated sugar with electric mixer on medium speed until creamy. Add eggs, one at a time, beating on low speed after each addition until blended. Add pumpkin and 2 teaspoons vanilla; beat on medium speed until blended. On low speed, beat in flour mixture alternately with 1/2 cup milk until smooth. Stir in 1 cup of the chocolate chips. Spoon batter into pan.

Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. In medium bowl, mix all glaze ingredients until smooth and thick. Drizzle glaze over cake. Sprinkle with remaining 1/4 cup chocolate chips.

Monday, November 7, 2011

Rich Chocolate Truffle Pie

12 ounces semisweet chocolate chips 1 1/2 cups heavy whipping cream 1/4 cup sifted confectioners' sugar 1 tablespoon vanilla extract 1 (9 inch) prepared chocolate cookie crumb crust

How to Make It:

1. In microwave dish combine chocolate chips and 1/2 of the cream. Cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar & vanilla. Set aside.

1. In small bowl, beat the rest of the cream until soft peaks form. Beat in chocolate mixture on high speed 1/3 at a time. mix well and spoon into crust.

1. Refrigerate at least 8 hours before serving.

Sunday, November 6, 2011

Meal Stretching recipes: Main dishes Slow-Cooker Lasagna

This recipes comes from Kraft Foods

What You Need
1 lb. ground beef
1 jar (24 oz.) spaghetti sauce
1 cup water
1 container (15 oz.) POLLY-O Original Ricotta Cheese
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1/4 cup KRAFT Grated Parmesan Cheese, divided
1 egg
2 Tbsp. chopped fresh parsley
6 lasagna noodles, uncooked

Make It

BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.

SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles (broken to fit) and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles (broken to fit), cheese mixture and meat sauce. Cover with lid.

COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.

Healthy Living
Save 30 calories and 4g fat per serving by preparing with lean ground beef, POLLY-O Natural Part Skim Ricotta Cheese and KRAFT Reduced Fat Parmesan Style Grated Topping.
Make Ahead
If your slow cooker has a removable liner, layer ingredients in liner as directed. Refrigerate overnight. Place liner in slow cooker the next day and cook as directed.
Recipe was successfully tested in 4-, 5- and 6-qt. slow cookers. For best results, do not cook on the HIGH heat setting.

Green Bean Casserole

Check out this link for Money saving Coupons from Campbells

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)

1/2 cup milk

1 teaspoon soy sauce

Dash ground black pepper

4 cups cooked cut green beans

1 1/3 cups French's® French Fried Onions

* Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
* Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
* Bake for 5 minutes or until the onions are golden brown.