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 combine.

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  😃

Monday, January 28, 2019

Baked French Fries

Baked French Fries

2  medium baking potatoes, scrubbed, leave peels on
2 teaspoon melted butter or olive oil (I used the oil)
Salt to taste

Preheat oven to 425 degrees

Cut potatoes lengthwise into 1/4 thick slices,
then cut slices into fry-shaped sticks.

Pour butter or oil into bowl and add potato slices.
Toss to coat.

Spread on baking sheet.
Bake 20 minutes, then turn potatoes and bake until crisp, 
about 30 minutes. After turning it only took my oven another 15 minutes.
While still warm season with salt.

Ken and I both thought these fries were very good, better than out and almost half the calories.
The recipe was created by Chris Thayer, 14 years old.

Sweet Potato Fries - substitute sweet potatoes for the baking potatoes.
Spicy French Fires - Stir 1/4 teaspoon EACH cayenne pepper and chili powder into butter or oil before tossing with potatoes.

Enjoy your fries.

Sunday, November 25, 2018

Royal Icing

Royal Icing
  • 3 Tablespoons meringue powder
  • 4 cups powdered sugar
  • 6 Tablespoons water
  • 1/2 teaspoon vanilla - use clear vanilla if you want pure white icing
  • 1/4 teaspoon almond extract
Beat ingredients together till stiff peaks form,  about 10 minutes.
Add water to thin and more sugar to thicken.

Have fun decorating your cookies.

Wednesday, November 21, 2018

Pumpkin Pie

Pumpkin Pie

  • 1 1/2 cups canned pumpkin
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 1/4 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves

  • 3 slightly beaten eggs
  • 1 cup milk
  • 1 6 oz can evaporated milk
  • 9" pie shell
  1. Combine pumpkin, sugar, salt, and spices.
  2. Blend in eggs, milk, and evaporated milk.
  3. Pour into pastry shell.  Have edges crimped high because filling is generous.
  4. Bake in 400 degree oven for 50 minutes, or till knife inserted halfway between center and edge comes out clean. 
  5. Cool

This recipe comes from the Better Homes and Gardens New Cook Book published in 1970.  Purchased the cookbook on our honeymoon in 1972.
Tried different many different recipes throughout the years but we like this one best.

Happy Eating 🥧

Saturday, November 17, 2018

Chocolate Eclair Cake

 Chocolate Eclair Cake
  • 1 16 oz box graham crackers
  • 2 packages 3.4 oz each instant vanilla pudding
  • 3 1/2 cups milk
  • 8 oz cool whip
Chocolate Frosting
  • 3 Tablespoons unsweetened cocoa powder
  • 1 1/2 cups powdered sugar
  • 3 Tablespoons butter, melted
  • 3 Tablespoons milk
  1.  Whisk together the pudding and milk in a large mixing bowl until thickened, about 2 minutes.  Fold in cool whip.
  2. Spray a 9 x 13 baking pan with non stick spray.  Line the bottom of the pan with a single layer of graham crackers, breaking them in smaller pieces to fit the edges of the pan.
  3. Spread half of the pudding mixture evenly over the bottom layer of graham crackers.
  4. Top with second layer of graham crackers, followed by the second half of the pudding.
  5. Top with the third and final layer of graham crackers.
  6. Whisk together the cocoa powder, powdered sugar, melted butter, and 3 Tablespoons mild to make the chocolate frosting.
  7. Spread frosting on top of graham crackers.
This is so good and very easy to make.  No baking at all.

Got the recipe off a blog but sorry forgot which one.   Please if it was your blog let me know and I'll mention where I got it.  

Enjoy your dessert.

Wednesday, October 24, 2018

Snickerdoodle Bread

 Snickerdoodle Bread

  • 1 cup butter softened
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon

  • 2 eggs 
  • 1 teaspoon vanilla
  • 3/4 cup sour cream

  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • 1 cup mini chocolate chips

  • 3 tablespoons sugar
  • 3 teaspoons ground cinnamon

Preheat oven 350 degrees
Grease 2 loaf pans

Cream together butter, sugars, salt and cinnamon

Mix in eggs, vanilla, and sour cream

Then slowly add flour and baking powder
Batter will be thick

Fold in mini chocolate chips
Pour batter in loaf pans and top with the sugar and cinnamon mixture

Bake for 60 minutes or until done toothpick comes out clean
Allow to cool before removing from pans

Happy Eating

Snickerdoodle cookies are a big hit around here and when I came across this recipe for Snickerdoodle bread I knew it would be a hit too.

Got the recipe from Blogger Friend Lisa.  Thanks Lisa, it is delicious.