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Yummy Recipes
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Crock Pot Cake
Spray or grease 3 1/2 qt crockpot
In a large bowl put the following:
1 pkg of chocolate cake mix (2 layer size)
1 4oz pkg instant chocolate pudding mix
8 oz sour cream
1 cup water
3/4 cup cooking oil
4 eggs
6 oz choc chips (add after mixing)
mix on low - beat on med to high @ 2
min
Stir in choc chips. Pour into covered
Crockpot on low for about 6/7
hours. Spoon into dish and serve with
ice cream or whipped cream or
whatever.
Note: Can be done with other
combinations such as Spice Cake
mix:butterscotch pudding mix and chips.
Spray or grease 3 1/2 qt crockpot
In a large bowl put the following:
1 pkg of chocolate cake mix (2 layer size)
1 4oz pkg instant chocolate pudding mix
8 oz sour cream
1 cup water
3/4 cup cooking oil
4 eggs
6 oz choc chips (add after mixing)
mix on low - beat on med to high @ 2
min
Stir in choc chips. Pour into covered
Crockpot on low for about 6/7
hours. Spoon into dish and serve with
ice cream or whipped cream or
whatever.
Note: Can be done with other
combinations such as Spice Cake
mix:butterscotch pudding mix and chips.
Micro Rice
3/4 cup long grain white rice
1/2 tsp salt
1 1/2 cups water
1 tsp butter (or margarine)
Combine in 2 cup covered
casserole. Microwave on high for
3 to 5 minutes or until it boils.
Then microwave (covered) on low
(30%) for 15 minutes. Fluff with a
fork replace cover and let stand
about 5 minutes.
(About 4 servings - Use in your
favorite Rice Recipe)
Tip- you can use chicken or beef
broth to replace the water but skip
the salt then.
3/4 cup long grain white rice
1/2 tsp salt
1 1/2 cups water
1 tsp butter (or margarine)
Combine in 2 cup covered
casserole. Microwave on high for
3 to 5 minutes or until it boils.
Then microwave (covered) on low
(30%) for 15 minutes. Fluff with a
fork replace cover and let stand
about 5 minutes.
(About 4 servings - Use in your
favorite Rice Recipe)
Tip- you can use chicken or beef
broth to replace the water but skip
the salt then.
| Creamed Cucumbers Wash & slice cucumbers then layer in a bowl with some raw onion slices Combine: 1/2 cup sour cream 1/4 cup salad dressing 2 T lemon juice 1 tsp sugar 1 tsp salt 1/4 tsp pepper Pour over cukes, cover, and refrigerate. |
Pumpkin Pie with Orange Marmalade
By Angie Clausen
By Angie Clausen
Layered Chocolate-Peanut Butter Fudge
PREP: 10 min. plus refrigerating | MAKES: 25 servings
8 squares semi-sweet chocolate
3/4 cup canned sweetened condensed milk
1/2 cup peanuts chopped
6 squares white chocolate
1/4 cup creamy peanut butter
MICROWAVE semi-sweet chocolate and milk in
microwaveable bowl on HIGH 2 min. or until chocolate is
almost melted, stirring after 1 min. Stir until chocolate is
completely melted. Stir in nuts. Spread onto bottom of
foil lined 8 inch square pan.
MICROWAVE white chocolate in separate
microvaweable bowl on HIGH 1-1/2 min. or until
chocolate is almost melted stirring after 1 min. Stir until
chocolate is completely melted. Add peanut butter; stir
until melted. Spread over semi-sweet chocolate layer.
REFRIGERATE 2 hours or until firm. Cut into squares.
PREP: 10 min. plus refrigerating | MAKES: 25 servings
8 squares semi-sweet chocolate
3/4 cup canned sweetened condensed milk
1/2 cup peanuts chopped
6 squares white chocolate
1/4 cup creamy peanut butter
MICROWAVE semi-sweet chocolate and milk in
microwaveable bowl on HIGH 2 min. or until chocolate is
almost melted, stirring after 1 min. Stir until chocolate is
completely melted. Stir in nuts. Spread onto bottom of
foil lined 8 inch square pan.
MICROWAVE white chocolate in separate
microvaweable bowl on HIGH 1-1/2 min. or until
chocolate is almost melted stirring after 1 min. Stir until
chocolate is completely melted. Add peanut butter; stir
until melted. Spread over semi-sweet chocolate layer.
REFRIGERATE 2 hours or until firm. Cut into squares.
Grasshopper Pie
PREP: 10 minutes plus chilling
COOK: 6 minutes
Serves: 8
24 marshmallows, each cut into 4 pieces (about 3 cups)
1/2 cup whole milk
1 container (8 ounces) extra creamy whipped topping, thawed
1 teaspoon mint extract
1/8 teaspoon green food coloring (about 15 drops)
1 9-inch chocolate cookie crumb pie crust
In medium saucepan, heat marshmallows and milk over low to
medium-low heat 6 to 8 minutes or until marshmallows are
melted, stirring frequently; do not let mixture simmer.
Transfer mixture to large bowl and refrigerate 15 minutes,
stirring every 5 minutes.
Fold whipped topping, mint extract and food coloring into
marshmallow mixture until well combined. Spoon marshmallow
mixture into pie crust.
Refrigerate at least 4 hours or up to 2 days before serving.
Sprinkle with chocolate curls if desired. Cut pie into 8 pieces.
PREP: 10 minutes plus chilling
COOK: 6 minutes
Serves: 8
24 marshmallows, each cut into 4 pieces (about 3 cups)
1/2 cup whole milk
1 container (8 ounces) extra creamy whipped topping, thawed
1 teaspoon mint extract
1/8 teaspoon green food coloring (about 15 drops)
1 9-inch chocolate cookie crumb pie crust
In medium saucepan, heat marshmallows and milk over low to
medium-low heat 6 to 8 minutes or until marshmallows are
melted, stirring frequently; do not let mixture simmer.
Transfer mixture to large bowl and refrigerate 15 minutes,
stirring every 5 minutes.
Fold whipped topping, mint extract and food coloring into
marshmallow mixture until well combined. Spoon marshmallow
mixture into pie crust.
Refrigerate at least 4 hours or up to 2 days before serving.
Sprinkle with chocolate curls if desired. Cut pie into 8 pieces.
Celery Soup
PREP: 15 minutes
COOK: 33 minutes
Serves: 8
2 tablespoons unsalted butter
10 celery ribs diced
1 medium onion diced
1 medium russet potato peeled and diced
1 garlic clove crushed
32 ounces chicken broth
2 tablespoons lemon juice
1 cup heavy cream
11/2 teaspoon salt
1/2 teaspoon white pepper
4 slices cooked bacon chopped
2 tablespoons chopped parsley
In large pot, melt butter over medium heat. Add
celery, onion, and potato, and cook 5 minutes,
stirring frequently. Add garlic and cook 2
minutes. Add broth and lemon juice; heat to
boiling over medium-high heat. Reduce heat to
medium-low, partially cover and cook 20
minutes, stirring every 5 minutes to prevent
sticking. Stir in cream, salt and pepper; remove
from heat.
In batches, transfer soup to blender and puree.
Transfer pureed soup to large bowl before
pureeing next batch.
On microwave-safe plate, heat bacon in
microwave on high 25 to 30 seconds or until
heated through.
To serve, ladle soup into into individual soup
bowls; sprinkle each with bacon and parsley.
PREP: 15 minutes
COOK: 33 minutes
Serves: 8
2 tablespoons unsalted butter
10 celery ribs diced
1 medium onion diced
1 medium russet potato peeled and diced
1 garlic clove crushed
32 ounces chicken broth
2 tablespoons lemon juice
1 cup heavy cream
11/2 teaspoon salt
1/2 teaspoon white pepper
4 slices cooked bacon chopped
2 tablespoons chopped parsley
In large pot, melt butter over medium heat. Add
celery, onion, and potato, and cook 5 minutes,
stirring frequently. Add garlic and cook 2
minutes. Add broth and lemon juice; heat to
boiling over medium-high heat. Reduce heat to
medium-low, partially cover and cook 20
minutes, stirring every 5 minutes to prevent
sticking. Stir in cream, salt and pepper; remove
from heat.
In batches, transfer soup to blender and puree.
Transfer pureed soup to large bowl before
pureeing next batch.
On microwave-safe plate, heat bacon in
microwave on high 25 to 30 seconds or until
heated through.
To serve, ladle soup into into individual soup
bowls; sprinkle each with bacon and parsley.
Rolo Pretzel Delights
Tiny Twists Pretzels
ROLO candy
Pecan Halves
Heat oven to 350 degrees.
Line cookie sheet with
parchment paper or foil.
Place one pretzel for each
pretzel treat desired on
prepared sheet. Top each
pretzel with a ROLO candy.
Bake 3 to 5 minutes or until
caramel in ROLO begins to
soften but not melt.
Remove from oven; top with
either pecan half or
additional pretzel. Cool
completely.
Tiny Twists Pretzels
ROLO candy
Pecan Halves
Heat oven to 350 degrees.
Line cookie sheet with
parchment paper or foil.
Place one pretzel for each
pretzel treat desired on
prepared sheet. Top each
pretzel with a ROLO candy.
Bake 3 to 5 minutes or until
caramel in ROLO begins to
soften but not melt.
Remove from oven; top with
either pecan half or
additional pretzel. Cool
completely.
Chicken Spaghetti
.by Angie Clausen
My family prefers this creamy chicken spaghetti to the more traditional
tomato-based variety. The smoky flavor of bacon adds interest!
Ingredients:
8 ounces uncooked spaghetti
1 medium onion, chopped
1/2 cup chopped green pepper
2 celery, chopped
4 tablespoons butter
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (4 ounce) can mushroom stems and pieces, drained
2 1/2 cups cubed cooked chicken (canned chicken works too)
2 cups shredded Cheddar cheese
1/2 cup dry bread crumbs
5 bacon strips, cooked and crumbled
Directions:
1. Cook spaghetti according to package directions; drain. In a small skillet,
saute the onion, green pepper and celery in 2 tablespoons butter until
tender. Transfer to a large bowl. Add the soup, mushrooms, spaghetti,
chicken and cheese; toss to coat.
2. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with
bread crumbs and bacon; dot with remaining butter. Bake, uncovered, at
350 degrees F for 30-35 minutes or until heated through.
.by Angie Clausen
My family prefers this creamy chicken spaghetti to the more traditional
tomato-based variety. The smoky flavor of bacon adds interest!
Ingredients:
8 ounces uncooked spaghetti
1 medium onion, chopped
1/2 cup chopped green pepper
2 celery, chopped
4 tablespoons butter
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (4 ounce) can mushroom stems and pieces, drained
2 1/2 cups cubed cooked chicken (canned chicken works too)
2 cups shredded Cheddar cheese
1/2 cup dry bread crumbs
5 bacon strips, cooked and crumbled
Directions:
1. Cook spaghetti according to package directions; drain. In a small skillet,
saute the onion, green pepper and celery in 2 tablespoons butter until
tender. Transfer to a large bowl. Add the soup, mushrooms, spaghetti,
chicken and cheese; toss to coat.
2. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with
bread crumbs and bacon; dot with remaining butter. Bake, uncovered, at
350 degrees F for 30-35 minutes or until heated through.
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CROCK POT VENISON STEW
Submitted By: Angie Clausen
2 lbs venison roast (trimmed of fat)
salt and pepper
2 slices smoky bacon
2 tablespoons olive oil
1 large yellow onion , cut in half and sliced into half moons
3 sticks of celery cut
1lb of baby carrots
1 garlic clove , minced
5 big red potatoes cut into wedges
2 tablespoons all-purpose flour
2/3 cup dry red wine or 2/3 cup dry sherry
1 bay leaf
1/2 teaspoon dried thyme or 1 tablespoon chopped fresh thyme
1 (10 1/2 ounce) can beef broth
12 ounces fresh mushrooms (sliced or quartered)
2 tablespoons balsamic vinegar
Directions:
Season the venison with salt and pepper.
In a large skillet over medium-high heat, cook the bacon until crisp;
transfer to paper towels and crumble.
Add the oil to the bacon drippings and brown the meat on all sides,
about 10 minutes total.
Transfer to the slow cooker when finish
Add the onion, carrots and garlic to the skillet and cook. stirring, for 3 to
5 minutes.
Sprinkle with the flour, stir and transfer to the cooker.
Add the wine to the skillet, bring to a boil and cook, scraping up any
browned bits stuck to the pan, until the wine has thickened slightly, 1 to
2 minutes.
Pour into cooker.
Add the bay leaf, thyme and broth; stir to evenly distribute.
Cover and cook on LOW for 5 to 6 hours.
Add the mushrooms and crumbled bacon and stir to combine.
Cover and continue to cook on LOW until the venison is tender enough
to break and shred with a fork, another 3 hours.
Remove the bay leaf and stir in the vinegar.
Submitted By: Angie Clausen
2 lbs venison roast (trimmed of fat)
salt and pepper
2 slices smoky bacon
2 tablespoons olive oil
1 large yellow onion , cut in half and sliced into half moons
3 sticks of celery cut
1lb of baby carrots
1 garlic clove , minced
5 big red potatoes cut into wedges
2 tablespoons all-purpose flour
2/3 cup dry red wine or 2/3 cup dry sherry
1 bay leaf
1/2 teaspoon dried thyme or 1 tablespoon chopped fresh thyme
1 (10 1/2 ounce) can beef broth
12 ounces fresh mushrooms (sliced or quartered)
2 tablespoons balsamic vinegar
Directions:
Season the venison with salt and pepper.
In a large skillet over medium-high heat, cook the bacon until crisp;
transfer to paper towels and crumble.
Add the oil to the bacon drippings and brown the meat on all sides,
about 10 minutes total.
Transfer to the slow cooker when finish
Add the onion, carrots and garlic to the skillet and cook. stirring, for 3 to
5 minutes.
Sprinkle with the flour, stir and transfer to the cooker.
Add the wine to the skillet, bring to a boil and cook, scraping up any
browned bits stuck to the pan, until the wine has thickened slightly, 1 to
2 minutes.
Pour into cooker.
Add the bay leaf, thyme and broth; stir to evenly distribute.
Cover and cook on LOW for 5 to 6 hours.
Add the mushrooms and crumbled bacon and stir to combine.
Cover and continue to cook on LOW until the venison is tender enough
to break and shred with a fork, another 3 hours.
Remove the bay leaf and stir in the vinegar.
APPLE PIE
Submitted by: Angie Clausen
Ingredients:
Pastry for 2 crusts (recipe below)
8 cups sliced, peeled assorted baking apples - about 3
lbs. (Granny Smith, Cortland, Jonathan)
2 Tablespoons lemon juice
3/4 cup white sugar
1/4 cup brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 Tablespoons butter
1 egg yolk
1 Tablespoon milk
Directions:
In a large bowl, toss the sliced apples with lemon juice.
Combine sugars, flour, cinnamon and nutmeg; add to
apples and toss well to coat. Fill pastry lined 9 inch pie
pan with apple mixture. Dot with butter. Place second
crust on top of pie filling, cut slits in top of crust to vent.
Seal the edges of the crust with a fork or by hand. In a
small bowl, beat the egg yolk and milk. Brush mixture
over top crust. Bake at 425 degrees F for 15 minutes.
Reduce heat to 350 degrees F and bake 40-45 minutes
more or until crust is golden and filling is bubbly.
FLAKY PASTRY CRUST RECIPE
(Makes two 9-inch pie crusts)
Ingredients:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup butter, chilled and diced
1/2 cup ice water
Directions: Combine the flour and salt in a large bowl. Cut
in the butter until the mixture resembles coarse crumbs.
Stir in the ice water, a Tablespoon at a time, until the
crust mixture forms a ball. Wrap dough in plastic wrap
and refrigerate for 4 hours or overnight. Sprinkle flour
onto rolling surface. Roll dough out, then divide in half. Roll
each half to fit a 9-inch pie plate. Place crust in pie plate,
pressing evenly into the bottom and sides.
Submitted by: Angie Clausen
Ingredients:
Pastry for 2 crusts (recipe below)
8 cups sliced, peeled assorted baking apples - about 3
lbs. (Granny Smith, Cortland, Jonathan)
2 Tablespoons lemon juice
3/4 cup white sugar
1/4 cup brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 Tablespoons butter
1 egg yolk
1 Tablespoon milk
Directions:
In a large bowl, toss the sliced apples with lemon juice.
Combine sugars, flour, cinnamon and nutmeg; add to
apples and toss well to coat. Fill pastry lined 9 inch pie
pan with apple mixture. Dot with butter. Place second
crust on top of pie filling, cut slits in top of crust to vent.
Seal the edges of the crust with a fork or by hand. In a
small bowl, beat the egg yolk and milk. Brush mixture
over top crust. Bake at 425 degrees F for 15 minutes.
Reduce heat to 350 degrees F and bake 40-45 minutes
more or until crust is golden and filling is bubbly.
FLAKY PASTRY CRUST RECIPE
(Makes two 9-inch pie crusts)
Ingredients:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup butter, chilled and diced
1/2 cup ice water
Directions: Combine the flour and salt in a large bowl. Cut
in the butter until the mixture resembles coarse crumbs.
Stir in the ice water, a Tablespoon at a time, until the
crust mixture forms a ball. Wrap dough in plastic wrap
and refrigerate for 4 hours or overnight. Sprinkle flour
onto rolling surface. Roll dough out, then divide in half. Roll
each half to fit a 9-inch pie plate. Place crust in pie plate,
pressing evenly into the bottom and sides.
Apple Pie
Crock Pot Venison Stew