Saturday, July 04, 2009Filling in for Grammie...
Greetings! I found that some people are still popping on to "Grammie's Blog" to see if anything new has popped up! I decided I would try to keep it updated by bringing my laptop over to her when I visit this summer. Please feel free to pop on and leave a comment! She may not have recipes anymore, but she just might find something neat to post! Grammie is currently crocheting a kitty kozie for her grandfurbaby's new home since he doesn't have one that matches the new living room colors :)
On behalf of Grammie, Timmy and Me, Happy 4th of July!
-Grammie's Baby, "Tiggs"
Tuesday, January 02, 2007Welcome 2007!
Just want to wish everyone a healthy, happy new year.
May each and every day be special.
May many good blessings come your way.
Since Winter is here, (even though it's a warm one) we are all searching for a good stick-to-the-ribs meal that's easy to make and tasty to eat. I have used this recipe many times. Because of how simple it is to put together, it's one that I used to make on Sunday mornings before heading off to church. By the time we got home, the house smelled delicious and dinner was ready to eat.
1 1/2-2 lbs. Beef (Cubed)
2 Cups Carrots (sliced)
2 Cups Red Potatoes (Quartered)
2 Medium Onions (Diced)
1 Cup Celery (Chopped)
1 20 oz. Bag Frozen Mixed Veggies or 2 10oz. boxes
2 Tsp. Tapioca
1 Tbs. Salt
1/2 tsp. Pepper
1 Can (8 oz.) Hunts Tomato Sauce
1 Cup Water
1 Tbs. Brown Sugar
In a large casserole dish:
Layer the meat and veggies
Sprinkle tapioca, salt and pepper
Mix water with tomato sauce
Pour liquids over all.
Crumble brown sugar over all.
Cover tightly with foil
Slow Cook in oven at 325 degrees for 3 hours.
Time may vary according to oven (may be 2 1/2 hours) but don't peek! You can tell by the smell :)
Saturday, September 23, 2006A Fabulous Apple Cake!
I wanted to share this recipe with you for some time now, but couldn't find it. This week I discovered it filed in with the salad recipes by mistake, and I'm really happy to have found it, because it is a family favorite and it wouldn't seem like Fall without it. This recipe yields one of the most delicious apple cakes that I've ever tasted. I don't remember how or when I acquired it, but I do know that it was a blue ribbon winner at a county fair in Amish country.
2 cups flour
2 cups sugar plus 5 Tsp. sugar for topping
1 cup veg. oil
1/4 cup orange juice
1 Tbsp. baking powder
2 1/2 tsp. vanilla extract
5 sliced apples
2 tsp. cinnamon
In a large bowl, blend together well: flour, 2 cups sugar, oil, eggs, orange juice, baking powder, and vanilla. (I do this in my Kitchen Aid to get it nice and smooth)
In a separate bowl, Mix apples, 5 Tbsp. sugar and cinnamon.
Pour 1/2 of the batter into an ungreased tube pan, cover with half the apple mix and repeat layers once.
Bake at 350 degrees for 1 hour and 15 minutes.
Let cake cool for about 1 hour before turning out onto a cake plate, sugar and apple side up.
Cake also freezes well.
Saturday, September 09, 2006Apple Season!
I've been very busy crocheting little kitty blankets that will be donated to various places. One being Timmy's vet who took such very good care of him while he was healing from his surgery back in 2004. But I finally found enough time to put down my crochet hook and go online to blog :) It's apple picking season here in the Northeast and when I think of apples, I think of some great recipes! Of course, how could you blog about apples without sharing an apple pie recipe!!
BEST EVER APPLE PIE
2 1/2 lbs. Apples (Granny Smith, McKeons, McIntosh, etc) peeled and cored, sliced into thin pieces
1/3 Cup Light Brown Sugar
1/3 Cup White Sugar
1 Tbs. Flour
1 tsp. Cinnamon
1/4 tsp. Nutmeg
Dash of Cloves
1/4 Tsp. Salt
2 Tbs. Butter
Pre-made Pie Shell
Mix with dry ingredients
Place in pie shell
Dot with the butter
Cover with top shell
Pinch crusts together and flute edges
Sprinkle with Sugar
Cut openings in top with fork
Bake 40 Minutes at 425 degrees.
Cool on rack before cutting
*To enjoy it like my daugher does, place a think slice of cheese (American or Cheddar) on top of serving!
Sunday, August 20, 2006Zucchini Daze, 3, 4 and 5
Continuing with the Zucchini recipes, here are three more. The first one is for a tasty Quick Bread, followed by a wonderful casserole and a great side dish. I hope you enjoy!
ZUCCHINI QUICK BREAD
1 1/2 cup all purpose flour
1 tsp. ground ginger
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup sugar
1/4 cup oil
grated peel and juice of 1 lemon
1 cup of shredded zucchini
Preheat oven to 350.
Spray a loaf pan with Pam. Set aside.
In a large bowl, combine flour, ginger, baking powder, salt and sugar. Mix well.
Add oil, eggs, lemon peel and juice, and shredded zucchini. Batter should be smooth but not overmixed.
Pour into pan and smooth out top.
Bake for 50 - 60 minutes or until a tester coms out clean.
Cool on a rack for a few minutes, and then turn out and cool completely.
4 cups water and 1 tsp. salt
6 cups sliced zucchini (do not peel)
1 cup shredded carrots
1/4 cup chopped onions
1 can mushroom soup, undiluted
1 cup sour cream (or if you like - 1/2 cup sour cream and 1/2 cup mayo)
1/2 tsp. garlic powder
1/2 tsp. pepper
4 cups seasoned stuffing croutons
1/2 cup butter, melted
In a dutch oven or soup pot, bring water to a boil and add zucchini, carrots, onion and salt.
Cook for 8-10 minutes or until all veggies are tender. Drain.
In a large bowl, combine the soup, sour cream, garlic powder and pepper.
Fold in the veggie mixture.
Combine the croutons and butter.
Place half the crouton mix in a 13 x 9 x 2" greased baking dish, spreading evenly.
Add the veggie mixture and smooth out.
Top with the other half of the crouton mix.
Cover and bake at 350 for 30 minutes.
Remove cover and bake an additional 5-10 minutes, or until golden brown.
Serves 8 - 10.
ZUCCHINI CORN MEDLEY
2 small zucchini, unpeeled and cubed.
1 cup frozen corn
1/4 cup chopped onion
2 Tbsp. margerine
1/4 cup spaghetti sauce
1/2 tsp. salt
1/4 tsp. basil, dried
1/4 tsp. oregano
1/8 tsp. pepper
1/4 cup shredded cheddar
In a saucepan, saute zucchini, corn and onion in butter until tender.
Stir in spaghetti sauce and seasonings, heating through.
Turn off heat and stir in cheese until melted.
Thursday, August 10, 2006Zucchini Daze # 2
Here is a great recipe that my mother-in-law gave me many years ago. It was one of my late husbands favorites. I love it too!
STUFFED ZUCCHINI BOATS
6 medium zucchini's about 5" - 6" long
3 Tbsp. olive oil
1/2 lb. sweet Italian sausage, chopped
1 garlic clove, minced
1 cup sliced muishrooms
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. marjoram
1 Tbsp. chopped parsley
1 Tbsp. grated cheese
2 Tbsp. bread crumbs
1 Tbsp. oil to grease dish
Cut Zucchini in half, lenthwise to make boats.
Scoop pulp out, chop up and set aside. (pick out any hard seeds)
Heat 3 T. oil and saute chopped sausage until lightly browned.
Drain off any excess grease.
Add zucchini pulp, garlic and mushrooms.
Stir and remove when softened.
Add spices, mix well, and stuff zucchini shells with mixture.
Mix together bread crumbs and cheese, and sprinkle over boats.
Place in oiled baking dish and bake 40 - 45 mins. at 350.
Tuesday, August 08, 2006Zucchini Daze
It's the time of year to be overwhelmed with zucchini. I can remember when you couldn't give the stuff away, but over the years, clever cooks started designing tasty recipes, and now zucchini has become very popular. I love zucchini and so I thought I'd share a few of my favorite recipes with you. I'll post one every couple of days. This one comes from my sister-in-law, and is so good, that I could eat the whole thing by myself! I hope you enjoy!
3 cups grated or chopped zucchini, unpeeled
1/2 cup chopped onions
4 eggs, slightly beaten
1/2 cup vegetable oil
1/2 cup parmesan cheese
6 oz. grated, sharp cheddar, divided (save 1/4 cup for top)
1 cup Bisquick
1/2 tsp. salt, pepper and parsley
Mix all ingredients in a large bowl.
Pour into a deep pie plate or large quiche dish.
Sprinkle reserved 1/4 cup of cheddar over top.
Bake at 350 degrees for about 45 minutes or until top is golden.
Nuke to reheat. This tastes even better the next day!