Saturday, February 27, 2010


1 cup shortening
1 1/2 cups white sugar
2 eggs
2 3/4 cups sifted all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Preheat oven to 400 degrees.

In a large bowl, mix together the shortening and 1 1/2 cups of white sugar until smooth. Stir in the eggs one at a time, blending well after each. Combine the flour, baking soda, cream of tartar and salt; stir into the batter until blended.

Roll the dough into balls the size of small walnuts. Roll in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon.
Place 2 inches apart on an ungreased cookie sheet.

(I put down parchment paper, and flattened the dough balls before baking, I used the bottom of a glass cup.)

Bake in the preheated oven for 8 to 10 minutes or until lightly browned, but still soft.

Wednesday, February 3, 2010


1 box (8 oz.) Manicotti pasta
2 T. extra virgin olive oil
6 oz. mushrooms, chopped
1 garlic clove, minced
1 bag (6 oz.) fresh spinach, chopped
2 eggs
1 container (15 oz.) ricotta cheese
1/3 cup chopped fresh basil leaves
1 tsp. salt
1 jar marinara sauce
1/2 cup grated Parmesan cheese

Preheat oven to 350. Cook Manicotti; drain and rinse in cool water. Set aside. Meanwhile heat oil in large skillet over medium heat. Add mushrooms and garlic; saute 5 minutes, stirrring occasionally. Stir in spinach, continue cooking 5 minutes. Set aside to cool. Beat eggs lightly in medium bowl. Stir in ricotta, basil and salt. Stir in mushroom mixture. Spread 3/4 cup sauce over bottom of 13 x 9" baking dish. Fill Manicotti with mushroom mixture; place in dish. Pour remaining sauce evenly over filled shells; sprinkle with cheese. Cover with foil. Bake for 30 minutes. Uncover; contunue baking 5-10 munutes or until cheese is melted. Makes 6 servings.

I substituted 1 box (10 oz.) frozen choppe spinach, thawed and well-drained, for fresh.

White Spaghetti Casserole

1 8oz. pkg. spaghetti
3 cups chicken broth
1/3 cup butter
1/3 cup flour
2 cups cubed cooked chicken
1 cup cream or half and half
1/4 tsp. salt
1/4 tsp. pepper
2 Tbsp. parsley
1 cup shopped mushrooms (optional)
1/4 cu Parmesan Cheese

Cook spaghetti and chicken. Heat chicken broth until bubbly. Set aside. In a pan melt butter and add flour. Cook for 3 to 5 minutes on low. Take off heat and stir in warm broth. Blend well and return to heat. Stir in cream, salt, pepper and parsley. Cook until you have a creamy consistency. Add chicken, spaghetti and mushrooms if desired. Pour into a 9 x 13 baking dish. Sprinkle Parmesan cheese and extra parsley over the top. Cover with tinfoil, and cook at 350 for 30 to 35 minutes.

Recipe from Tiffany at The Homemaking Helper

Taco Lasagna

1 lb. ground beef
1/2 cup chopped green pepper
1/2 cup chopped onion
2/3 cup water
1 envelope taco seasoning
1 can (15 oz.) black beans, rinsed and drained
1 can (14 oz.) Mexican diced tomatoes, undrained (Rotel)
6 flour tortillas (8 inches)
1 can (16 oz.) refried beans
3 cups (12 oz.) shredded cheddar cheese

In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 min. Stir in the black beans and tomatoes. Simmer, uncovered, for 10 min.
Place two tortillas in a greased 13 x 9 baking dish. Spread with half of the refried beans and beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese. Cover and bake at 350 for 25-30 minute or until heataed through and cheese is melted.

From: Taste of Home

Monday, February 1, 2010

Sunday Pot Roast

The title in my recipe book is "Can It Really Be So Easy? Roast Beef"

4 lb. beef roast
1 can cream of mushroom soup
1 pkg. dry onion soup mix
1 cup water

Place roast on double layer of aluminum foil. Combine soup and dry soup mix. Spread on all sides of roast. Wrap foil around roast. Place in crock pot. Pour water around roast. Cover. Cook on low 6-8 hours.