Wednesday, September 18, 2019

Eggplant Pizza

Eggplant Pizza

  • 2 eggs
  • 1 Tablespoon water
  • 1/4 teaspoon black pepper
  • 1 1/2 cups Italian bread crumbs
  • 1 large eggplant, peeled and cut into 1/4 inch rounds
  • Nonstick cooking spray
  • 2 cups spaghetti sauce
  •  cup shredded part-skim mozzarella cheese
  1. Preheat oven to 350 degrees F.  
  2. In shallow dish beat eggs with water and pepper.  Place bread crumbs in another shallow dish.
  3. Line 2 large baking sheets with aluminum foil and coat generously with nonstick cooking spray, set aside.
  4. Dip each eggplant round in the egg mixture, then in the bread crumbs, coating completely.  Place on the baking sheets in a single layer, then spray the tops with cooking spray.  
  5. Bake for 15 minutes. Then turn slices over and spray with cooking spray, bake for 15 minutes more.
  6. Remove from oven and place about 1 tablespoon spaghetti sauce on each.  Sprinkle evenly with mozzarella cheese and return to oven and bake 4 to 5 minutes more or until the sauce is bubbly and the cheese is melted.

Both of us liked this a lot. 
Will definitely be making this again.
It's a hand held eggplant Parmesan. 😄

Tuesday, September 10, 2019

Blueberry Bread

Blueberry Bread
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1/2 cup sour cream
  • 1 1/2 teaspoon vanilla
  • 1/2 cup milk
  • 1 1/2 cup blueberries
  1. Mix flour, baking soda, baking powder, and salt and set aside.
  2. Beat butter, sugars till smooth.
  3. Add eggs one at a time beating after each.
  4. Beat in sour cream and vanilla till combined.
  5. Add dry ingredients alternating with milk.
  6. Fold in berries.
  7. Spoon into a 9 x 5 greased loaf pan.
  8. Bake in a preheated 350 degree oven for 60 - 65 minutes.
  9. Loosely cover bread with tin foil 1/2 after half an hour to keep bread from getting to brown.
  10. Toothpick should come out clean when done.
  11. Cool on rack
We both liked this a lot but it was more like pound cake than bread.
Ken thought it would be just as good without any blueberries in it.
Also I'm sure you could add apples, cherries or chocolate chips instead.

Happy Eating

Monday, September 2, 2019

Blitz Cake

Blitz Cake

  • 1/2 lb butter (2 sticks)
  • 4 eggs
  • 2 cups sugar
  • 1 1/2 cups flour
  • 1 egg white
  • Cinnamon and sugar
  1. Cream butter - add eggs - beat after each.
  2. Alternate adding sugar and flour - beat 5 minute.  Mixture will be sticky.
  3. Pour into a 15 x 10 inch greased jelly roll pan.
  4. Pour egg white on, then sprinkle on cinnamon sugar.
  5. Bake for 25 minutes in a 375 degree oven.
  6. Cool in an on wire rack 5 minutes - then transfer from pan to rack - continue cooling.
  7. Cut into squares when completely cooled.

If you like snicker doodles you will like these.

Happy eating.

Tuesday, August 13, 2019

English Muffin Loaves

English Muffin Loaves

  • 5 1/2 - 6 cups flour
  • 2 packages yeast
  • 1 Tablespoon sugar
  • 2 teaspoons salt
  • 1/4 teaspoon baking soda
  • 2 cups milk
  • 1/2 cup water
  • Cornmeal
  1. Combine 3 cups flour, yeast, sugar, salt and soda.
  2. Heat liquids until very warm (120 - 130 degrees F)
  3. Add to dry mixture;
  4. Beat well.
  5. Stir in enough more flour to make a stiff batter.
  6. Spoon into two 8 1/2 x 4 1/2 pans that have been greased and sprinkled with cornmeal.
  7.  Sprinkle tops with cornmeal.
  8. Cover, let rise in a war place for 45 minutes.
  9. Bake at 400 degrees F for 25 minutes.
  10. Remove from pans and cool.
When cool cut in slices.
Here are a couple of slices that have been toasted and buttered.
MMMM good.
I slice the whole loaf and then freeze it and just take out slices as needed.

Tuesday, July 30, 2019

Easy Chocolate Fudge

Easy Chocolate Fudge
  • 1 can (14 oz) sweetened condensed milk
  • 2 cups semisweet chocolate chips
  • 1 cup milk chocolate chips
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • 1 cup chopped pecans or walnuts, optional (I didn't use nuts)
  • Lightly grease a 9 inch square pan.
  • Line with a piece of plastic wrap, leaving ends out to cover the finished fudge.
  • The ends will also serve as 'handles' which will help you lift the fudge out of the pan. 
  • Heat milk, chips, butter, and vanilla, in a double boiler over simmering water.  
  • Stir until the chocolate is melted and mixture is smooth.
  • Stir in nuts, if using.
  • Pour into the prepared pan.
  • Spread gently, then cover lightly with the ends of the plastic wrap.
  • Chill until firm.
  • Lift out of pan and cut into small squares.

I didn't use a double boiler but just melted it in the microwave stopping every 30 seconds to stir until it was melted.
I also used a 7x 11 glass dish.

Happy Eating

Tuesday, April 30, 2019

Crack Chicken Spaghetti

Crack Chicken Spaghetti
  • 8 oz. spaghetti 
  • 1 can cream of chicken soup
  • 8 oz.  Shredded Velveeta
  • 1/2 can chicken broth
  • 2 tablespoons Dry Ranch dressing
  • 2 cups cooked chicken
  • 4 tablespoons bacon bits
  • Shredded cheddar
1. Cook spaghetti, preheat oven to 350.  Spray baking dish with Pam
2. Combine soup, broth, Dry Ranch, Velveeta and cook on low till melted.
3. Add spaghetti, chicken, and bacon bits.  Stir in pot.
4. Top with cheddar cheese and bacon bits.
5. Bake uncovered for 30 minutes.

We both like this and it is very easy to make.
You could probably used canned chicken or tuna instead of the cooked chicken.
Reminds me of tuna casserole and mac and cheese combined.

Happy Eating

Saturday, March 23, 2019

Whoopie Pies

Whoopie Pies - A Maine Original
Vee's Recipe
  • 2 3/4 cups sifted flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla
  • 2 beaten eggs
  • 1/2 cup soured milk 
  • 1/2 cup hot water
  • 1/2 cocoa

Sift flour and mix with dry ingredients.  Set aside.

Cream shortening, adding sugar gradually.
Add vanilla, then eggs and beat until fluffy. 
Stir in flour mixture alternately with soured milk.
Add the cocoa paste and blend well. (hot water and cocoa)
Drop by spoonfuls on cookie sheet. (I used medium sized Pampered Chef scoop)
(I used parchment paper)
Bake at 350 degrees for 10 - 15 minutes depending on size.  ( baked mine 15 min)

2 Tablespoons flour
1/2 cup milk
pinch salt

Mix until smooth
Heat in small pan until thick paste is formed over low heat.  Chill slightly.

Cream 1/2 cup sugar, 1/2 cup shortening.
Add to chilled paste with 1 teaspoon vanilla.
Beat until light and fluffy.

 Picture coloring is lighter than the actually are.

Enjoy, these are delicious.
Thanks Vee  😃