Monday, July 24, 2017

Clover Kids Bread in a Bag

3 cups flour, divided into 3 - 1 cups
1 package rapid rise yeast
3 T. white sugar
3 T. olive oil
1 cup warm water
1.5 tsp. salt

In a resealable plastic bag combine 1 cup of flour, sugar and yeast and add in warm water.  (Make sure it's not too hot.)
Remove the air from the bag, seal it, then squish to mix ingredients together.
Let the dough rest for 10 minutes at room temperature.  (Watch the burps!)
Open the bag and add 1 cup of flour, the oil and salt.  Remove the air from the bag, seal it and squish again.
Add the last cup of flour and continue mixing until well blended.
Remove the dough from the bag and put on a lightly floured surface.
Knead for about 8 minutes, until smooth.
Divide the dough and place each into lightly greased (mini) loaf pans. (or make one big loaf)
Cover the pans with a towel and allow to rise for about 45-60 minutes.  You want the bread to double in size.
Bake in a 375 degree oven for 25 minutes or until golden brown.
Let the bread rest and enjoy!

Wednesday, March 15, 2017

Rachel's Peanut Butter Bars

1 c. sugar
1/2 c. peanut butter
1 t. vanilla
1/2 c. margarine
1 egg
1 1/2 c. flour
1/4 t. salt
1 t. baking soda

Cream together sugar, peanut butter, vanilla, margarine and egg.  Add the rest of the ingredients and stir well.  Press into a 9x9 pan and bake at 350 degrees for 15 minutes.  Cool and frost.

2 T. margarine
2 1/2 T. milk
2 T. peanut butter
1 1/2 c. powdered sugar

Combine all ingredients and mix well.

Tuesday, March 14, 2017

Sloppy Joe Grilled Cheese Sandwiches

1 lb. ground beef
chopped onion
1-2 T. mustard
1/2 cup ketchup
1/2 cup brown sugar
slices of bread or Texas-toast bread
cheese slices

Brown ground beef with onion in skillet until fully cooked.  Drain off any grease.  Add mustard, ketchup and brown sugar.  Simmer for 5 minutes.  Spread butter on one side of bread slices.  Place bread slices (butter side down) onto griddle or skillet.  Top with cheese, a scoop of beef mixture and top with another slice of bread, butter side up.  Cook over medium heat until browned.  Carefully flip over and cook other side until browned.

Tuesday, July 5, 2016

2016 4th of July Menu

Sunday, July 3 - Dinner
Sunday Chicken & Rice
Orange Tapioca Salad
Lettuce Salad
Green Beans
Fresh Fruit & Dip

Ham Balls
Baked Potatoes
Baked Beans
Mom's Mac n Cheese
Mom's Green Salad
Fresh Fruit & Dip

Monday, July 4 - Dinner
Marinated Sirloin Steak
Helen's Cheesy Potatoes
French Bread
Cookie Pudding Salad
Fresh Fruit

Homemade Pizza
Hot Wings
Honey Crescent Smokies
Chips & Salsa
Fresh Fruit

Apple Pie
Peach Pie
Homemade Ice Cream
Chocolate Cake
Peanut Butter Chocolate Bars

Monday, March 28, 2016

Chicken Roll Ups

6 oz. cooked chicken breast, chopped
1 can crescent rolls
1 can cream of chicken soup
1/2 cup milk
1/2 cup shredded cheddar cheese

Preheat oven to 350 degrees.  Lightly spray a 9x13 pan with cooking spray.
Mix together milk, soup and cheese - set aside.  Separate crescent rolls into 8 triangles.  Top the large part of the crescent triangle with the chopped chicken.  Then put 1 tsp. of the soup mixture on top of the chicken.  Roll crescent rolls up.  Spread approximately 1/3 cup of soup mixture in bottom of the baking dish.  Place crescent rolls in dish.  Pour remaining soup mixture over crescent rolls.
Bake for 30 minutes or until bubbly.

Friday, July 31, 2015

Connie's Punch

Country Time Strawberry Lemonade - powder to make 2 quarts
Strawberry Kool-Aid - powder to make 2 quarts
3 quarts of water
2 liters of strawberry soda
2 liters of lemon-lime soda

Mix together.  Don't add soda until ready to serve.

Saturday, July 25, 2015

Crunchy Cheeseroni Casserole

2 cups macaroni
1 lb. ground beef
1 can condensed tomato soup
1 can cream of mushroom soup
Velveeta slices or 2 cups cheddar cheese
1 can french fried onions

Cook and drain pasta.  Brown beef, drain.  Add soups and pasta.  Put mixture in 9x13 pan.  Top with cheese.  Bake at 350 degrees for 25 minutes.  Top with onions and bake 5 minutes longer.