Recipes from my blog


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Recipes listed below:

 

Amish Chicken Noodle Soup

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3 pounds chicken
2 quarts water
2 teaspoons salt
1 1/2 cups chicken stock
2 cups celery, chopped
2 cups carrots, chopped
1 tart apple, chopped
1 cup onions, chopped
Dash of pepper
4 cups egg noodles

Place chicken in kettle with 2 quarts water. Cover until tender (about 2 1/2 hours). Remove chicken from kettle and strain broth. Debone chicken and return to kettle with strained broth. Add chicken stock, celery, carrots, apple, onions, and pepper and cook until vegetables are tender. Add noodles and cook for 8 to 10 minutes.

 


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Amish Friendship Bread

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Amish Friendship Bread Starter

2 cups flour
2 cups warm water
¼ cup sugar
1 packet yeast

Mix all ingredients with a wooden or plastic spoon in a nonmetallic bowl. Pour into a zippered plastic bag and continue with the following steps.

Amish Friendship Bread Instructions

Day 1: Leave alone.
Day 2: Squeeze bag several times.
Day 3: Squeeze bag several times.
Day 4: Squeeze bag several times.
Day 5: Squeeze bag several times.
Day 6: Add 1 cup flour, 1 cup sugar, 1 cup milk; squeeze bag until mixed.
Day 7: Squeeze bag several times.
Day 8: Squeeze bag several times.
Day 9: Squeeze bag several times.
Day 10: Pour the batter into a nonmetallic bowl. Add 1 cup each of flour, sugar, and milk. Mix with a wooden or plastic spoon. Pour four 1-cup starters into gallon-sized, zippered plastic bags. Give to friends along with the instructions, keeping one starter for yourself.

Then mix the following ingredients, and add to your portion of the starter:

1 cup oil
1 teaspoon cinnamon
1 cup sugar
½ teaspoon salt
1 teaspoon vanilla
½ cup milk
3 eggs
½ teaspoon baking soda
1½ teaspoons baking powder
2 cups flour
2 small boxes instant vanilla pudding mix

In a separate bowl, mix 1 teaspoon cinnamon with 4 tablespoons of sugar. Sprinkle into two 8″ x 4″ x 2½” greased bread pans. Pour batter into the pans. Bake at 350 degrees for 1 hour.

Chocolate pudding mix may be used instead of vanilla. You may also add chocolate chips, nuts, or raisins.

 


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Cheesy Rice and Bean Enchiladas

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3 cups cooked rice
1 teaspoon salt
8 large flour tortillas
2 cups (8 ounces) shredded cheddar or Mexican blend cheese, divided
1 cup sour cream
1 cup sliced green onions, divided
2 (4 ounce) cans chopped green chilies, undrained
2 (15 ounce) cans pinto beans, rinsed and drained or 3 cups re-fried beans made from scratch
1 cup salsa
2 cloves garlic, minced
1 teaspoon cumin
1 cup diced seeded tomato
2 tablespoons minced fresh cilantro
1/4 cup chopped jalapenos (optional)

Cook rice according to directions. Cool completely. Wrap tortillas in dampened paper towels, then in foil. Bake in preheated 350 degree oven for 10 minutes or until softened. Add 1 cup cheese, sour cream, 1/4 cup green onions, and chilies to rice; mix well. Spoon heaping 2/3 cup mixture down center of each warm tortilla. Roll up; place seam-side down in greased 13×9-inch baking dish. Partially mash beans with back of a wooden spoon or potato masher in medium bowl. Stir in salsa and garlic. Spoon evenly over enchiladas; cover with aluminum foil. Bake in a preheated 350 degree oven for 25 minutes or until heated through. Sprinkle with remaining 1/4 cup green onions, tomato, and cilantro.

Makes eight servings.

 


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Pressed Cuban Sandwiches

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1 loaf Cuban or French bread
butter, softened
1 pound sliced ham
1 pound roasted pork
½ pound Swiss cheese, sliced
sliced dill pickles
onions, thinly sliced
yellow mustard

Preheat your griddle or frying pan and use a non-stick cooking spray on it. Slice bread loaf in half and lengthwise. Butter the inside. Load up your ingredients: pickles first, then onion, pork, ham, and cheese. Close sandwiches and place on hot pan. Cover with a cast iron skillet and press down. Grill 2 to 3 minutes, until cheese is melted and gooey, and bread is toasted. Makes 4 generous servings.

 


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Strawberry Mango Smoothie

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1 cup fresh strawberries, hulled and sliced
½ cup mango, cubed
¼ cup orange juice
6 ice cubes (or more if desired)

Place all ingredients into a blender and blend well. Makes 12 ounces.

 


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Strawberry Shortcake

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4 cups flour
2 cups sugar
1 cup butter
½ teaspoon salt
2 cups milk
3 teaspoons baking powder

Mix flour, sugar, butter, and salt like you would for pie dough. Set aside 2 cups of the resulting dough crumb mixture. To remaining mixture, add milk and baking powder. Pour in greased jelly roll pan and top with crumbs.

Bake at 350° for 15–20 minutes.

Cut into squares (be generous!) and stack with sugared strawberries. Top with sweetened whipped cream.

 


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Sweet Snack Mix

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1 box Crispix cereal
1 (12 ounce) bag tiny pretzels
1 pound pecan halves
1 cup margarine
2 cups brown sugar
½ cup dark corn syrup

Melt margarine in small saucepan. Add sugar and syrup. Cook and stir until sugar is well dissolved. Mix the dry ingredients and pour sugar mixture over top. Mix well. Bake at 250 degrees for one hour, stirring every 15 minutes. Cool, stirring occasionally to keep from sticking.

 


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Trail Mix

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1 cup M&M’S
1 cup raisins
1 cup sunflower seeds
1 cup peanuts or assorted nuts
1 cup milk-chocolate chips
1 cup dried fruit of your choice (banana, apricots, etc.), cut into small pieces

Mix all ingredients together, and store in an airtight container.

 


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Whoopie Pie

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Cakes

2 cups flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
½ cup softened butter
1 cup sugar
1 egg

Filling

½ cup softened butter
1½ cups confectioners’ sugar
1 cup marshmallow crème
1 teaspoon vanilla
Red food coloring

Preheat oven to 350 degrees.

In a medium bowl, mix together the flour, cocoa powder, baking soda, and salt. In a small bowl, mix the buttermilk and vanilla extract. In a large bowl, beat the butter and sugar until evenly blended. Add the egg and blend until creamy.

Combine half of the flour mixture with the butter mixture. Mix in the buttermilk mixture. Add the rest of the flour mixture.

Scoop the batter into evenly sized mounds and place, evenly spaced, onto cookie sheets covered with parchment paper. Be sure to scoop an even number of mounds. Bake the sheets one at a time for ten minutes. The cakes should feel moist and soft. Let them cool on a rack before icing.

To make icing, beat all of the filling ingredients together, except the food coloring. Once ingredients are blended, add red food coloring until you reach your desired tint.

To complete the whoopie pies, spread icing evenly on the top of one cake and then gently press another on top. Continue until all of your cakes have been used!

 

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