Creatively Homemaking Recipes

Stonyfield Farm Strawberry Muffins

2010-01-06T12:13:00.000-08:00

Recipe from the Stonyfield Farm Yogurt carton

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 1/2 teaspoons baking soda
2 eggs
1 cup Stonyfield lowfat plain yogurt (you can use vanilla yogurt instead of plain and omit the vanilla)
1/4 cup butter, room temperature
1 teaspoon vanilla
1 cup chopped strawberries

Directions

Preheat oven to 375 degrees.
Grease muffin pan or line with baking cups.
In large bowl, sift together flour, sugar, and baking soda.
In another bowl, stir together eggs, yogurt, melted butter and vanilla until blended.
Toss the strawberries with the flour mixture.
Pour the egg mixture into the flour mixture and stir until the flour is just moistened.
The batter will be lumpy.
Spoon the batter into the muffin cups.
Bake for 20-25 minutes or until the tops are golden brown.
Yields 12 regular size muffins.

**Bake for 10 minutes if making mini muffins. Yields apx. 48 muffins.

Gingerbread Mini Muffins

2009-12-04T20:18:00.000-08:00

Recipe from Bed and Breakfast Cookbook by Pamela Lanier

Ingredients:

1 cup of dark brown sugar
2 1/2 cups of flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. salt
1/4 tsp. nutmeg
1 egg
1/2 cup of molasses
1 cup buttermilk*
1/2 cup of melted butter

*If you don't have buttermilk (I almost never do), just add 1 Tbsp. of white vinegar to a cup of regular milk and let it sit out for about 10 minutes.

Directions:

Preheat oven to 350 degrees.
Spray muffin tins.
Combine sugar, flour, soda, salt, and spices in a bowl.
In a separate bowl, mix the egg, molasses, milk, and butter.
Add the wet ingredients to the dry and stir until just blended.
Add to muffin tins (about 3/4 full, these muffins do not rise too much, so you don't have to worry about them overflowing) and bake for 15 minutes. If making normal size muffins, it'll be more like 20 minutes. Muffins are done when a toothpick comes out clean.

**Tip**For a cleaner and easy way to fill the muffin tins, make a pastry bag by putting the batter in a gallon size ziploc bag and cut a small corner off and squeeze the batter into the tins. It worked great and gave control to how much batter was used for each muffin.

Store in gallon size freezer bag and take out desired amount. Let sit out to thaw or microwave for a few seconds.

Almost Nutri-Grain Bars

2009-12-04T20:14:00.000-08:00

Recipe from here.

Ingredients
1 cup rolled oats
1 cup whole wheat flour
2/3 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup oil
1 egg
1 teaspoon vanilla
1/4 cup apple juice
10 ounces jam (apricot, blackberry, blueberry, raspberry, strawberry, or apple butter)
1 tablespoon water

Directions

Combine oats, flour, brown sugar, baking soda, and salt in a bowl and mix thoroughly.
Add the oil, egg, vanilla, and apple juice, and mix with a spoon or a mixer.
Press 2/3 of the mix evenly into a greased 8x12 pan.
Mix the jam with the water, and spread evenly over the mix.
Crumble the remaining oat mixture over the top, and bake at 325 degrees for 30-40 minutes or until golden brown.
Before cutting, cool completely.

Banana Bread

2009-12-04T20:07:00.000-08:00

Recipe from: Kirby

3/4 c. unsweet applesauce
1 c. sugar
2 eggs
1 3/4 c. flour
1 tsp. salt
3/4 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1 c. grated carrots (optional)
1 c. mashed bananas (about 3)
*I sometimes I'll add choc. chips. (Just eyeball it.)

Preheat to 350. Spray 9 x 5 loaf pan w/ cooking spray.
In one bowl combine applesauce, sugar, and eggs; beat until light and fluffy.
In a separate bowl combine flour, salt, soda, powder, and cinnamon. Add to batter and blend well.
Fold carrots and bananas (and choc. chips) into batter.
Pour batter into pan(s).Bake for 60-65 minutes, or until toothpick comes clean.

Side note from LA: My loaf pans were slightly smaller than Kirby's, so I suggest cooking the bread for less time about 35-40 minutes and check on progress.

Berry Cool Pie

2009-12-04T20:01:00.000-08:00

Eagle Brand/Keebler Recipe

1 (14oz) can Sweetened Condensed Milk
1/2 cup Lemon Juice
1.5 to 2 cups assorted berries (raspberries, blueberries, blackberries)
1 (8oz) container of Cool Whip, thawed
1 (6oz) Graham pie crust

In large bowl, mix together sweetened condensed milk and lemon juice; combine well.
Mix in berries.
Fold in Cool Whip.
Spoon mixture into crust.
Freeze 5 hours or until set.
Let stand 30-40 minutes before serving.
Garnish as desired.
Store leftovers covered in freezer.

Taco Soup

2009-12-04T19:54:00.000-08:00

Recipe from: Beverly (LA's mom)
Single Recipe

1.5 lbs ground beef
1 envelope taco seasoning
2 cans (15oz) whole kernel corn, undrained
2 cans (15oz) pinto beans, undrained
2 cans (15oz) petite diced tomatoes, undrained
1 can rotel tomatoes

Brown ground meat. Drain.
Stir in taco seasoning and all cans.
Cover and simmer for 30 minutes, stirring occasionally.
Serves 6-8.

Extras: Serve with crushed tortilla chips and shredded cheese.

Burgers

2009-11-05T18:00:00.001-08:00

Recipe from: Beverly (LA's mom)

1 lb ground meat
1/2 an egg
6-8 saltine crackers, crushed
1 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1 tsp A1 steaksauce

Mix all together well. Makes 4 burgers per pound.

To freeze, wrap in freezer paper or wax paper and then in foil. Put in freezer bag.

To cook, let thaw completely and grill.

Meatloaf

2009-11-05T17:50:00.000-08:00

Recipe from: Beverly (LA's mom)

1 lb ground meat
6-8 saltine crackers, crushed
1 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1 tsp A1 steaksauce
1/2 onion chopped
1/8 cup of ketchup

Mix all ingredients together. Bake at 350 degrees for 45 minutes. No more than 2 inches thick.

Beverly's Lasagna

2009-11-05T08:49:00.000-08:00

Recipe from: Beverly (LA's mom)

1 diced onion
1/2 tsp. garlic powder
1.5 lbs ground beef
3Tbsp. parsley
1 tsp. basil
1.5 tsp. salt
1/2 tsp. pepper
1 14oz can of petite diced tomatoes
1 6oz can tomato paste
1 lb mozzarella cheese
1 pkg. lasagna noodles
Parmesan cheese

LA adds:
1 14oz can of petite diced tomatoes
1 14oz can of tomato sauce

Brown beef and onions. Drain if necessary. Add parsley, garlic, basil, salt, pepper, tomatoes, paste, and sauce. Cover and cook 40 minutes. Cook noodles in salted boiling water for 11-12 minutes or according to the box. Preheat oven to 375 degrees. Arrange in layers: noodles, meat sauce, cheese, ending with sauce on top. Top with Parmesan cheese and bake 20 minutes or until bubbly.

**I (Beverly) do not put Parmesan on until right before it is ready to out of the over, 5 minutes or so until ready.

**This recipe freezes very well. It is a great recipe to double since it takes a while to cook as well. I (LA) usually use loaf pans and 1 recipe makes about 4 pans of lasagna, but as my family is getting bigger and eats more, I will probably start using 8x8 pans. You should being to get about 2 pans out of 1 recipe. It all depends how you layer. Any extra sauce there is I freeze for spaghetti.

**If you want to cook it frozen, then it takes about an hour or so. I would leave it covered with foil until the last 20 minutes or so.

Broccoli Rice Casserole

2009-11-05T08:40:00.000-08:00

Recipe from: Beverly (Leigh Ann's Mom)

1 package chopped broccoli, cooked
1 can cream of mushroom soup
1/2 cup milk
1 chopped onion
1/2 cup of chopped celery
2 cups cooked rice
8oz. jar of Cheese Whiz
1 can of French Fried Onions

Saute onion and celery in large sauce pan. Cook broccoli and rice. Add cheese whiz, milk and soup to onion and celery. Stir until cheese whiz is melted and smooth. Add broccoli and rice. Pour into casserole dish. Bake at 350 degrees for 25-30 minutes. Top with French Fried Onions and cook another 5 minutes or until browned.

**This is a great recipe to double and freeze. Do not put the French Fried Onions until you have cooked the casserole and are ready to eat it. You could use two 8x8 foil pans for larger groups or four loaf pans if you had a smaller family.

**If cooking this frozen, least double the cooking time. Or let defrost overnight or set out the morning of that you want to cook it.

Taco Pockets

2009-10-03T08:19:00.000-07:00

Ingredients:

1 can Pillsbury Grands Biscuits

1 package of taco seasoning

2/3 cup water

1 lb of cooked ground meat

1/2 cup salsa (the recipe recommends a store bought kind like Old El Paso, Pace, etc)

1 cup shredded Mexican cheese blend or Monterey Jack

In skillet, mix cooked ground meat, taco seasoning, water and salsa. Cook until thickened. Press each biscuit into a 6 inch round. Fill each with taco mixture and 1 spoonful of cheese. Fold dough over and press edges to seal. Place on greased cookie sheet and bake 9 to 14 minutes at 375 degrees. Serve with salsa, cheese, chips, etc.

Garlic Cheddar Chicken

2009-10-03T08:05:00.000-07:00

Ingredients:

Boneless, Skinless Chicken Breasts

1 clove of minced garlic

heaping tablespoon of butter

breadcrumbs

large handful of shredded cheddar cheese

Put butter and minced garlic in skillet on medium heat. Melt butter and let garlic soften and mix together well. Dip each chicken breast in garlic butter, covering well. Mix breadcrumbs and cheese in bowl. Dredge chicken breasts heavily in breadcrumb mixture. Place in 13x9 baking dish. Drizzle any remaining butter over the top. Bake at 350 degrees for about 30 minutes or until chicken is cooked through. Serve with veggies.

Southwestern Chicken Skillet

2009-10-03T07:56:00.000-07:00

Ingredients:

2 large Split Chicken Breasts

1 cup rice, cooked (makes 2 cups cooked)

1 can black beans, drained

1 can corn

1 can Rotel

3/4 cup enchilada sauce

tortillas

Boil chicken and tear into strips. Discard skin and bones. Put all ingredients into a skillet over medium-high until sizzling. Then reduce to medium-low and let simmer for about 15 minutes. Serve in tortillas with cheese on top.

Frugal Tip: If you buy a package of 4 split chicken breasts, boil all of them at once. Go ahead and tear it up into strips and whatever you don't use for this recipe, you can freeze. That way, when you make this again or other recipes like chicken and dumplings, you'll have meat ready to go. Also, you can freeze the broth to use for soups as well.

Larra's Easy Enchiladas

2009-10-02T14:45:00.000-07:00

Ingredients:

1 lb ground meat

1 can Wolf Brand chili

1 can enchilada sauce

10 tortillas

8 oz Velveeta, cut into strips

2 cups shredded cheddar or mexican mix cheese

Brown meat. Season with salt and pepper. Mix chili, enchilada sauce, and half a can of water. Spoon meat into tortillas and put a few strips of Velveeta in. Roll tightly and place in 13x9 baking dish. Pour the chili and sauce mixture over tortillas. (Be sure to cover the corners of the tortillas with the mixture or they may get crispy during baking.) Cover with shredded cheese. Bake at 350 degrees for about 30 minutes.