by Abby Wagstaff
3 cups warm water
2 pkgs. dry yeast
1 pkg. white cake mix
51/2 to 6 c. flour or enough for soft dough
2 eggs
Brown sugar, cinnamon, nuts raisins or chocolate chips
Dissolve yeast in warm water. Add eggs and cake mix and beat well. Add flour and knead. Let rise in a greased bowl. Punch down and roll out for rolls and spread with butter, brown sugar and cinnamon (nuts, raisins or chocolate chips). Roll up and slice 1" thick put on large cookie sheet. Bake 25 to 30 mins. at 350 degrees. Very yummy!!
Thursday, January 29, 2015
Sloppy Joes
Deana Probst Recipe
We had these at a neighborhood BBQ. It was so good we had to ask for the recipe!!
1 small bottle of ketchup
¼ cup dill pickle juice
¼ cup lemon juice
1 Tbs dry mustard
¼ cup brown sugar
2 lbs hamburger
Brown hamburger, add ingredients. If sauce is to thick just add more ketchup.
We had these at a neighborhood BBQ. It was so good we had to ask for the recipe!!
1 small bottle of ketchup
¼ cup dill pickle juice
¼ cup lemon juice
1 Tbs dry mustard
¼ cup brown sugar
2 lbs hamburger
Brown hamburger, add ingredients. If sauce is to thick just add more ketchup.
Pineapple Teriyaki Burgers
Lindsay Moore
1 1/2 lbs. lean ground beef
1 packet Lipton onion soup mix
2 T ginger teriyaki marinade (McCormick Grill Mates or something similar)
8 oz can pineapple rings, drained (reserve juice)
freshly ground pepper to taste
Combine beef, soup, marinade and 1/4 c reserved pineapple juice. Form 4 patties slightly larger than buns. Press pineapple rings into tops of burgers. Season with salt and freshly ground pepper to taste.
To Grill: Set up grill for direct, high heat. Oil grate. Place burgers pineapple side down and grill 8 minutes on each side for medium.
To Broil: Place 6 inches from broiler (over foil-lined pan to catch juices) and broil 4-5 minutes on each side for medium.
Suggestion: Place lettuce, red onion, tomato, etc. on bottom bun and place burger on top.
Beef Brisket
Lindsay Moore
8-10 lbs brisket, trimmed of excess fat
minced garlic or garlic powder
Worcestershire sauce
1/4 c liquid smoke (Wright's mesquite flavor if you can find it)
salt and pepper
Line jelly roll pan with foil, extending on both ends several inches. Sprinkle meat on both sides with dry seasonings, then sprinkle both sides with Worcestershire sauce and liquid smoke. (In terms of quantity, you really just need to season it as would any other piece of meat and use about half the small bottle of liquid smoke.) Put foil on top and seal very tightly by rolling up foil. Cook 8-10 hours at 200 degrees.
BBQ Sauce for Beef Brisket
(I double this recipe because I like to have it for leftovers.)
1 cup Bullseye BBQ sauce
1 cup ketchup
1/4 cup brown sugar
Mix together in sauce pan, just until sugar is completely dissolved.
When meat is done, scrape off any remaining fat, cut 1/4" slices opposite the grain, and put in large baking pan. Pour juices from jelly roll pan over meat and cover with a little sauce to moisten. Can be served right away or warmed up in the oven prior to serving. Serve with sauce.
8-10 lbs brisket, trimmed of excess fat
minced garlic or garlic powder
Worcestershire sauce
1/4 c liquid smoke (Wright's mesquite flavor if you can find it)
salt and pepper
Line jelly roll pan with foil, extending on both ends several inches. Sprinkle meat on both sides with dry seasonings, then sprinkle both sides with Worcestershire sauce and liquid smoke. (In terms of quantity, you really just need to season it as would any other piece of meat and use about half the small bottle of liquid smoke.) Put foil on top and seal very tightly by rolling up foil. Cook 8-10 hours at 200 degrees.
BBQ Sauce for Beef Brisket
(I double this recipe because I like to have it for leftovers.)
1 cup Bullseye BBQ sauce
1 cup ketchup
1/4 cup brown sugar
Mix together in sauce pan, just until sugar is completely dissolved.
When meat is done, scrape off any remaining fat, cut 1/4" slices opposite the grain, and put in large baking pan. Pour juices from jelly roll pan over meat and cover with a little sauce to moisten. Can be served right away or warmed up in the oven prior to serving. Serve with sauce.
Beef Noodle Bowl
recipe from Kraft website
1/2 lb. linguine, uncooked (1/2 of a one pound box)
3 cups broccoli florets (frozen worked fine for me)
3 carrots, peeled, sliced
2 tsp. oil
1 lb. beef sirloin steak, cut into strips
1/4 cup KRAFT Asian Toasted Sesame Dressing (I used a 1/2 cup)
1 Tbsp. teriyaki sauce
COOK pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min. MEANWHILE, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally. DRAIN pasta mixture; place in large serving bowl. Add meat mixture; toss to coat.
1/2 lb. linguine, uncooked (1/2 of a one pound box)
3 cups broccoli florets (frozen worked fine for me)
3 carrots, peeled, sliced
2 tsp. oil
1 lb. beef sirloin steak, cut into strips
1/4 cup KRAFT Asian Toasted Sesame Dressing (I used a 1/2 cup)
1 Tbsp. teriyaki sauce
COOK pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min. MEANWHILE, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally. DRAIN pasta mixture; place in large serving bowl. Add meat mixture; toss to coat.
Calico Beans
Lindsay Moore
1/2 lb ground beef
1/2 lb bacon, cut up small
1/2 cup chopped onion
15 oz can kidney beans
15 oz can northern beans
15 oz can pork & beans
15 oz can butter OR pinto beans
1/2 cup ketchup
1 T mustard
2 T vinegar
1/2 c sugar
3/4 c brown sugar
salt to taste
Brown beef, bacon and onion. Drain, then add remaining ingredients. Bake at 350 for 45 minutes, or 5 hours in crock pot on low. Makes about 12 servings.
Grandma Grace Caramels
Abby Wagstaff
2 c. sugar
1 3/4 c. dark Karo syrup
2 c. cream
1 c. butter
1 tsp. vanilla
Cook sugar, butter, Karo and 1/2 cream together and bring to a boil. Then add the rest of the cream, but do not let it cease boiling. Cook to a firm ball stage. Add vanilla and pour into a buttered plate. Yummy!!
2 c. sugar
1 3/4 c. dark Karo syrup
2 c. cream
1 c. butter
1 tsp. vanilla
Cook sugar, butter, Karo and 1/2 cream together and bring to a boil. Then add the rest of the cream, but do not let it cease boiling. Cook to a firm ball stage. Add vanilla and pour into a buttered plate. Yummy!!
Cafe Rio Creamy Dressing
Morgan Cottie
1 pkg of Hidden Valley Buttermilk Ranch Dressing dry mix
1 cup milk
1 cup mayonnaise
2 tomatillos, peel
1 clove garlic, minced
1/3 bunched cilantro, chopped
½ tsp lime juice
4 oz. can of chopped Jalapenos
• Blend ingredients together in a blender.
• Add additional mayonnaise if dressing is too thin.
Serve chicken, rice, beans on top of a warm tortilla and top with lettuce, cheese, guacamole and salad dressing.
1 pkg of Hidden Valley Buttermilk Ranch Dressing dry mix
1 cup milk
1 cup mayonnaise
2 tomatillos, peel
1 clove garlic, minced
1/3 bunched cilantro, chopped
½ tsp lime juice
4 oz. can of chopped Jalapenos
• Blend ingredients together in a blender.
• Add additional mayonnaise if dressing is too thin.
Serve chicken, rice, beans on top of a warm tortilla and top with lettuce, cheese, guacamole and salad dressing.
Cafe Rio Rice
Morgan Cottie
In a sauce pan, sauté:
2 Tbsp butter
1/4 a yellow onion
3 cloves garlic, minced
In a large pot, bring the following to a boil:
6 2/3 cup chicken broth
½ bunch cilantro,
2 tsp cumin
2 small cans diced green chilies
Juice of two limes
½ tsp salt
• Add onion and garlic to boiling water.
• Add 3 cups long grain rice.
• Reduce heat, cover and simmer for 30 minutes.
In a sauce pan, sauté:
2 Tbsp butter
1/4 a yellow onion
3 cloves garlic, minced
In a large pot, bring the following to a boil:
6 2/3 cup chicken broth
½ bunch cilantro,
2 tsp cumin
2 small cans diced green chilies
Juice of two limes
½ tsp salt
• Add onion and garlic to boiling water.
• Add 3 cups long grain rice.
• Reduce heat, cover and simmer for 30 minutes.
Midwest Chocolate Cake
By Lindsay Moore
In my family, this cake is requested for every single birthday and special occasion -- but it's a snap to make any time you're craving a delicious slab of homemade chocolate cake.
2 c flour
2 c sugar
1 c water
3/4 c sour cream
1/4 c shortening
1 1/4 t baking soda
1 t salt
1/2 t baking powder
2 eggs (at room temperature)
1 t vanilla
4 ounces melted, unsweetened chocolate (cooled)
Heat oven to 350. Grease and flour two 9-inch or three 8-inch pans. Add ALL ingredients to mixing bowl. Mix on low for 30 seconds, then on high for 3 minutes. (Scrape bowl as you go.) Pour evenly into cake pans and bake until cake springs back to the touch, 30-35 minutes. Cool 10 minutes, then carefully remove from pans. Allow to cool completely before frosting.
In my family, this cake is requested for every single birthday and special occasion -- but it's a snap to make any time you're craving a delicious slab of homemade chocolate cake.
2 c flour
2 c sugar
1 c water
3/4 c sour cream
1/4 c shortening
1 1/4 t baking soda
1 t salt
1/2 t baking powder
2 eggs (at room temperature)
1 t vanilla
4 ounces melted, unsweetened chocolate (cooled)
Heat oven to 350. Grease and flour two 9-inch or three 8-inch pans. Add ALL ingredients to mixing bowl. Mix on low for 30 seconds, then on high for 3 minutes. (Scrape bowl as you go.) Pour evenly into cake pans and bake until cake springs back to the touch, 30-35 minutes. Cool 10 minutes, then carefully remove from pans. Allow to cool completely before frosting.
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