Thursday, October 19, 2017

Grandma Sprague's Zucchini Bread

3 Eggs                                                               
1 Cup Oil
2 Cups Sugar                                                     
2 Cups peeled and grated Zucchini
1 tsp. Vanilla
                                                                         
Mix well 
In separate bowl mix together
3 Cups Flour                                                       1 tsp. Salt
1 tsp. Soda                                                          1/4 tsp. Baking Powder
3 tsps. Cinnamon                                                
Blend all ingredients together.  (Add chopped nuts if desired.) 
Bake in 2 greased and floured loaf pans @ 325 for 1 hour.
Turn out of pans and let cool. Eat and enjoy!

Grandma Sprague's Zucchini Cookies
no eggs in this cookie

Beat together:
1 Cup Oil                                                    2 Cups Brown Sugar
2 tsp. Vanilla                                               2 Cups Grated zucchini
Sift together:
4 cups Flour                                                2 tsp. Soda
2 tsp. Baking powder                                  1 tsp. Salt
1 tsp.Nutmeg                                               1 tsp. Cinnamon 
1/2 tsp Ginger                                             
Combine both mixtures beat until smooth:
Add   
1 Cup chopped nuts                                      1 Cups Raisins soften in hot water.
Mix and then Drop by tsps. onto lightly greased cookie sheet.
Bake @ 350 for 10 to 15 minutes. Can add chocolate chips.
Frost.

Friday, December 30, 2016

Clam Chowder

2 cans Clams
1 cup onion chopped fine
1 cup celery  chopped fine
2 cups potatoes finely cubed


Drain clams add juice to vegetables, and enough water to cover the vegetables.
simmer covered until tender add clams and white sauce.

White Sauce
3/4 cup Butter
3/4 cup Flour
1 quart Half and Half
1 1/2 teaspoons Salt
Dash of Pepper
1/2 teaspoon Sugar 

Melt butter in large sauce pan add flour and mix together.
 Add half and half a little at a time stirring constantly, until rich and creamy with no lumps.
Add salt, pepper and sugar stir until blended.  Remove from heat. Add clams, stir in white sauce a little at a time while on medium heat. Great served with oyster crackers.

Wednesday, December 14, 2016

Wednesday, September 28, 2016

Tuesday, July 19, 2016



Grandma Coon's Maple Syrup

4 cups white sugar
3/4 cup brown sugar
2 cups water
2 drops Maple flavoring
1 drop Rum flavoring

In a good size sauce pan put in the sugars and water. bring to a boil, stirring constantly until the sugars are dissolved. Let boil for 1 minute, and remove from heat. Add flavorings, stir and serve.

Monday, July 18, 2016

Waffles


2 cups flour
1 t salt
1 t baking powder
1 t baking soda
4 eggs
1 cup sour-cream
1 cup milk
1 cup melted butter

Prepare waffle iron.
mix dry ingredients together, set aside. 
mix eggs, sour-cream, milk and melted butter together. 
in bowl that has the flour mixture in it gradually add the liquid while stirring with a mixer. 
Blend thoroughly.
cook as directed by your waffle iron.
Enjoy

Tuesday, November 17, 2015

Summer Vegetable Bake

                             
Prep time- 15 minutes
Cook time- 45 minutes 
Total time- 1 hour
Serves: 6
Ingredients:
1 Tbsp. olive oil
1 medium yellow onion
1 tsp minced garlic
1 medium zucchini
1 medium yellow squash
1 medium potato
1 medium tomato
1 tsp dried thyme
to taste salt & pepper
1 cup shredded Italian cheese


Instructions:
Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Sauté both in a skillet with olive oil until softened (about five minutes).
While the onion and garlic are sauteing, thinly slice the rest of the vegetables.
Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.
Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

Monday, August 10, 2015

Sour Cream Chicken Chimichangas

I just whipped up this recipe tonight and it sure was tasty! I didn't really measure anything out so it is all by taste or sight...

2 cups Shredded Chicken (I used half of a rotisserie chicken)
Cilantro
Cumin
Chili Powder
Garlic Powder
Half of a Lime, Juiced
2 Heaping Tbsp. Sour Cream

Tortillas
Cheese

Mix all ingredients together. Spread chicken mixture on tortilla and top with cheese; roll like a burrito. Repeat until chicken mixture is gone (approximately 4 chimichangas) Bake at 350 for 15 minutes. Top each chimi with cheese and bake for another 5 minutes. Enjoy with a side of rice or salad.

YUM-O!

Saturday, February 7, 2015

Triple Chocolate Chip Cookies


1 Package Ghirardelli Triple Chocolate Brownie mix
¾ cups flour
1/3 cup butter
1/3 cup water
1 egg
Preheat oven to 350 Degrees Prepare cookie sheet by lightly greasing.
Mix flour with brownie mix in medium bowl. Melt butter and add to water and egg pour into mix and beat with mixer until all dry ingredients are moist.

Spoon onto cookie sheet and cook for 8 to 15 minutes. 

Saturday, October 5, 2013

Eggnog Cheesecake


 

  • 1 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 3 tablespoons butter, melted


FILLING:


  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 3 tablespoons all-purpose flour
  • 2 eggs, lightly beaten
  • 3/4 cup eggnog
  • 1/2 teaspoon rum extract
  • Dash ground nutmeg

Directions
  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  • In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
  • In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Gradually stir in the eggnog, extract and nutmeg. Pour filling over crust.
  • Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
  • Bake at 325° for 45-50 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Yield: 12-16 servings.

Thursday, January 10, 2013

Quick Beef Soup

 
1 onion chopped
2 cloves of garlic minced
1 1/2 lbs. lean ground beef
1 can (28 oz.) whole peeled tomatoes with juice
6 cups water
6 beef bouillon cubes
1/4 tsp pepper
1/2 cup uncooked orzo
1 1/2 cups frozen peas, carrots, and corn blended vegetables
 
Brown meat with onion and garlic, in a large sauce pan, stirring and chopping with a spoon to separate meat. Blend tomatoes and juice until smooth, add to meat. Add water bouillon cubes and bring to a boil, stirring occasionally, and boil 20 minutes. Add frozen vegetables and orzo, simmer for 15 minute and serve.
 


Wednesday, November 28, 2012

Rendy's Fruit Salsa

Mango
papaya (optional)
Cucumbers- seeded
Red Onion- diced
Tomatoes
Bell Pepper
Jalapeno
Cilantro
Juice of 1 Lemon and 2 Limes
Salt to taste
combine and let stand for a little while so flavors can mix.

 

Lime Fruit Dip

8 oz. Cream Cheese
1/2 13 oz. Marshelow Cream
1 Tbs. Lime Juice
1 tsp, Grated Lime Zest
Dash ground Ginger

Mix and dip fruit.

Monday, November 12, 2012

Salads


Broccoli Salad
2 heads of broccoli (Cut into small pieces)
1 red onion Chopped into small pieces
1 Cup Sunflower seeds
2 strips of bacon (Fried crisp and crumbled)
 ¾ Cup Craisins

Mix together

Dressing
1 Cup Mayonnaise
½ tsp. Salt
½ Cup Honey          
2 Tbs. Red wine Vinegar or Lemon Juice

 Pour over Salad let stand for a little while so flavors will mix and serve.

Salad Dressings


French Salad Dressing
½   Bottle Tomatoes or 1 Can Tomato Soup
1 Cup Vinegar
1 Cup Oil
1 Cup Sugar
½ tsp. Dry Mustard
Salt
Paprika  
1 tsp. chopped onion (fresh or dry)
1 clove Garlic (crushed)

Mix all together in a blender until liquefied. Serve with a green salad.

Thursday, November 8, 2012

Salad


Garlic Greek Salad
Lettuce
Monterey Jack Cheese
Parmesan Cheese
Toasted Almonds
Bacon (optional)
Croutons

Mix all of the above together in a salad bowl.

Salad Dressing
1 1/3 Salad oil
3 Tbs. Lemon Juice
2 Medium cloves of Garlic (minced)
Salt and pepper
Pour dressing over Salad just before serving

Cabbage Noodle Salad
1 Head of Cabbage (shredded)
2 Pkgs. Ramon noodles (uncooked) Broken in pieces
Combined in large bowl

On cookie sheet place
8 Tbs. sliced almonds
4 Tbs. sesame seeds
Toast at 350° for 8 to 10 minutes. Watch closely so they don’t burn.
add to bowl and mix
Salad Dressing
In small bowl combine
½ Cup oil
6 Tbs. Lemon Juice or rice vinegar
4 Tbs. Sugar
2 tsp. salt

Mix well and pour over Salad mix well. Eat immediately. If you want to serve it later, don’t mix anything together. Just prepare it. And mix it together when ready to serve.