Category: Cooking

Pastry for 2-crust pie
1 1/4 c. sugar (or 3/4 cup sugar & 1/2 cup Splenda)
1/8 tsp. salt
1/3 c. flour
2 c. fresh strawberries
2 c. (1-inch pieces) fresh rhubarb
2 tbsp. butter
1 tbsp. sugar

Combine 1 1/4 cups sugar, salt and flour. Arrange half of strawberry-rhubarb in pastry-lined 9-inch pie pan. Sprinkle with half of sugar mixture. Repeat with remaining fruit and sugar mixture. Dot with butter. Adjust top crust and flute edges. Brush top of pie with cold water and sprinkle on 1 tablespoon sugar. Cut steam vents. Bake in hot oven (425 degrees) for 40-50 minutes or until rhubarb is tender and crust is brown.
Serve warm or cool with vanilla ice cream.

2 1/2 c. flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 stick butter
3/4 c. Splenda sugar blend (or 1+1/2 cup sugar)
2 eggs
1/2 tsp. vanilla
1/2 c. molasses
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 c. applesauce
3 large apples diced
1 c. chopped walnuts

Mix all cake ingredients together and bake in a bundt pan at 350 degrees for 45 to 60 minutes. Cool on wire rack.

2 lbs lean hamburger
6 cups cold water
4 diced carrots
4 medium diced onions
1 green pepper diced
2 tbs minced garlic
1 tsp. salt
2 tbs parsley
1 tsp. basil
3-4 tbs flour
In a large soup pot, measure cold water. Add ground beef and break up into small pieces with your fingers. Add in the vegetables and seasoning. Simmer slowly for several hours. About 15 minutes before you are ready to eat, thicken with 3-4 tbs. of flour dissolved in 1/2 cup water. (Note: You may need a little more flour for a thicker gravy)
Serve over hot mashed potatoes!

1 lb. dried split peas, yellow or green
1/2 c. chopped onion
2 stalks celery with leaves, chopped
2 cups diced ham
2 cloves garlic, crushed
2 quarts. water
1 ham bone or sm. smoked ham hock
1 bay leaf, crushed
2 tsp. salt
1/2 tsp. pepper
Sprinkle of crushed cloves
2 large potatoes diced
3 carrots diced
Croutons, optional
Cover peas with water add onion and celery and soak overnight in cock pot on low heat. In the morning put peas, celery and onion through blender and puree.

Add to pan the pureed pea mixture and remaining ingredients. Simmer slowly 4-6 hours or until vegetables are tender. Add croutons if desired.

It’s called Miracle Soup because it’s so Easy!

2-3 Cans fat free Chicken Broth
1-1 1/2 Pounds ground turkey
1 TBS. Salt
1 TBS. Parsley
1 TBS. Basil
1 TBS. Chopped Garlic
1 Cup each:
Celery
Onion
Green Pepper
Sliced Carrots
1/3 cup uncooked barley
1 can French style Green Beans
1-2 cans red Kidney Beans
1-2 cans Italian Stewed Tomatoes

In large soup kettle sauté garlic with small amount of oil. Add
turkey and brown. Add broth, salt, parsley, basil, onion, green pepper,
celery, carrots, barley, and a dash of pepper and the stewed tomatoes.
Simmer slowly about an hour or until vegetables are done. Add green beans
and kidney beans and heat another 15 minutes. Thicken gravy with flour, if desired,
serve with a garden salad and hot crusty bread. This recipe also freezes
well.

Note: Add any other vegetable that you might like. I like red peppers.
Enjoy!!!

3 Eggs
1/2 cup sugar or (1/2 cup Splenda sugar blend)
1 stick butter
1 tbs. baking powder
2 tbs. flour
1 cup milk
1/4-1/2 tsp. cinnamon
2 cups hot cooked carrots

Place all ingredients into blender and puree. Pour into buttered (or Pam) casserole dish (8 X 11) and bake at 350* for about 30 minutes or until set.
This is good either warm or cold.

1) 1 can refried beans
2) 8 ounce container of sour cream
3) 16 ounce container medium salsa
4) An 8 ounce package shredded Mexican cheese mix (or shredded Jack cheese)
5) 4-5 plum tomatoes chopped
6) 6 ounce can sliced black olives
7) 5-6 scallions sliced thinly

Starting with #1 spread each layer in a shallow 9X9 pan. Chill for an hour, then serve with bowl of nacho chips

I’m making this for New Years Eve munchies!

Pumpkin Pie

Your own unbaked pie crust
Filling:

1 large can (29-30 oz) of solid pack pumpkin
3/4 cup plus 2 tablespoons brown sugar
3/4 cup heavy cream
1/4 cup Brandy
5 large eggs
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves

Preheat oven to 350* F. Mix well all pie filling ingredients. I used my kitchen aide mixer and really whipped it well. Pour entire amount into 10-inch pie shell. Set on baking sheet in the middle of the oven. Bake until the filling is set nicely on the edges but the center still trembles slightly, 50-60 minutes. Cool pie completely on wire rack, (filling will continue to set as it cools). Chill.
Serve with fresh whipped cream and enjoy! This really is delicious!!!

I’ve updated this recipe. Adding just slightly more splenda sugar blend than the original recipe calls for.

Continue reading “Splenda Chocolate Chip Cookies”

Chocolate Chip Cookies

Preheat oven 375 F

2 1/4 cup flour
1 tsp. baking soda
1 tsp. salt

1 cup butter
3/4 cup sugar
3/4 cup brown sugar
2 large eggs
1 tsp. vanilla
2 cups semi-sweet chocolate chips

In small bowl combine flour, baking soda and salt. Set aside.

In large bowl cream butter, sugar and brown sugar until light and fluffy. Beat in eggs and vanilla and mix well.
Gradually add in flour mixture until well combined. Stir in chips.

Drop by well rounded teaspoons onto cookie sheet. Bake 10-12 minutes or until golden brown.