INGREDIENTS
3/4 cup grated Parmesan cheese
2 teaspoons paprika
1 tablespoon parsley
Salt & pepper to taste
4 tilapia fillets
Olive oil
INSTRUCTIONS
Preheat oven to 400°F. Line baking sheet with foil. Mix cheese and spices in shallow bowl or bag. Drizzle fillets with olive oil and dredge in Parmesan cheese mixture. Bake 10-12 minutes.
Thursday, April 28, 2016
Oatmeal Christmas Cookies
INGREDIENTS
1 cup butter, softened
1 cup brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon cloves, optional
1/2 teaspoon salt
3 cups oats
1 cup M&Ms*
INSTRUCTIONS
Preheat oven to 350°F. Cream butter, sugars, eggs and vanilla until smooth. Combine flour, baking soda, cinnamon, cloves and salt. Stir into sugar mixture. Add oats and M&Ms. Drop by rounded teaspoons on ungreased cookie sheet. Bake 10-12 minutes. Remove from pan after cooling 2 minutes.
*If you want to be festive, you can use the red- and green-colored M&Ms. I also posted this now because you can also make these cookies anytime with just regular M&Ms.
1 cup butter, softened
1 cup brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon cloves, optional
1/2 teaspoon salt
3 cups oats
1 cup M&Ms*
INSTRUCTIONS
Preheat oven to 350°F. Cream butter, sugars, eggs and vanilla until smooth. Combine flour, baking soda, cinnamon, cloves and salt. Stir into sugar mixture. Add oats and M&Ms. Drop by rounded teaspoons on ungreased cookie sheet. Bake 10-12 minutes. Remove from pan after cooling 2 minutes.
*If you want to be festive, you can use the red- and green-colored M&Ms. I also posted this now because you can also make these cookies anytime with just regular M&Ms.
Wednesday, April 27, 2016
Spinach Casserole
Ingredients:
1 pound medium shells
1 package frozen spinach
1 cup sharp cheese, diced
1/2 cup soft bread crumbs (1 1/2 to 2 slices)
2 eggs, well beaten
1/4 cup salad oil
Instructions:
Cook shells and drain spinach liquid, reserving liquid. Mix shells and spinach. Mix everything together thoroughly. Add full jar of pasta sauce.
1 pound medium shells
1 package frozen spinach
1 cup sharp cheese, diced
1/2 cup soft bread crumbs (1 1/2 to 2 slices)
2 eggs, well beaten
1/4 cup salad oil
Instructions:
Cook shells and drain spinach liquid, reserving liquid. Mix shells and spinach. Mix everything together thoroughly. Add full jar of pasta sauce.
Shells & Sausage
Ingredients:
1 package (5-6 links) Italian sweet sausage
1 box jumbo shells
1 12-ounce can tomato paste
3 peppers (or frozen pepper strips)
Instructions
Brown sausage. Combine peppers, tomato paste, and 6 ounces water in pan. Add sausage. Cook 2 hours over medium-high heat or on low for 4 hours in a slow cooker.
1 package (5-6 links) Italian sweet sausage
1 box jumbo shells
1 12-ounce can tomato paste
3 peppers (or frozen pepper strips)
Instructions
Brown sausage. Combine peppers, tomato paste, and 6 ounces water in pan. Add sausage. Cook 2 hours over medium-high heat or on low for 4 hours in a slow cooker.
Sausage Pasta
INGREDIENTS
1 pound pasta
1 tablespoon olive oil
1 pound sausage (links or ground)
1 onion, chopped (or 1 cup frozen chopped onion)
1-2 teaspoons garlic
1 can chicken broth
1 teaspoon basil
1 can diced tomatoes
10 ounces frozen chopped spinach
1/2 cup grated Parmesan cheese
INSTRUCTIONS
Prepare pasta. In large skillet, cook sausage until no longer pink. During last 5 minutes, add onion and garlic. Add broth, basil and tomatoes with liquid. Cook over medium heat for 5 minutes. Add spinach. Cover and simmer until spinach is tender. Add pasta to skillet and mix. Top with cheese.
1 pound pasta
1 tablespoon olive oil
1 pound sausage (links or ground)
1 onion, chopped (or 1 cup frozen chopped onion)
1-2 teaspoons garlic
1 can chicken broth
1 teaspoon basil
1 can diced tomatoes
10 ounces frozen chopped spinach
1/2 cup grated Parmesan cheese
INSTRUCTIONS
Prepare pasta. In large skillet, cook sausage until no longer pink. During last 5 minutes, add onion and garlic. Add broth, basil and tomatoes with liquid. Cook over medium heat for 5 minutes. Add spinach. Cover and simmer until spinach is tender. Add pasta to skillet and mix. Top with cheese.
Dirt Cake
INGREDIENTS
1 big bag Oreo cookies, crushed
1/2 stick butter
8 ounces cream cheese
1 cup confectioners' sugar
3 1/2 cups milk
2 small packages instant vanilla pudding
12 ounces Cool Whip
Gummy worms
INSTRUCTIONS
Mix together butter, cream cheese, confectioners' sugar; then mix together milk, pudding and Cool Whip. Mix all together. Alternate layering crushed cookies and cream mix with gummy worms. Put in 8-inch pot with shovel and flowers.
1 big bag Oreo cookies, crushed
1/2 stick butter
8 ounces cream cheese
1 cup confectioners' sugar
3 1/2 cups milk
2 small packages instant vanilla pudding
12 ounces Cool Whip
Gummy worms
INSTRUCTIONS
Mix together butter, cream cheese, confectioners' sugar; then mix together milk, pudding and Cool Whip. Mix all together. Alternate layering crushed cookies and cream mix with gummy worms. Put in 8-inch pot with shovel and flowers.
Spaghetti Pie
INGREDIENTS
1 pound thin spaghetti
1 cup milk
2 eggs
1 30-ounce jar tomato sauce
12-ounce package mozzarella cheese
Pepperoni
INSTRUCTIONS
Boil spaghetti as usual; rinse and drain. Beat together egg and milk. Stir in cooked spaghetti. Spray jellyroll pan or cookie sheet with sides. Carefully spread spaghetti mixture. Spread tomato sauce over spaghetti, then spread layer of mozzarella cheese. Finally add pepperoni. Bake in 350° oven for 30 minutes. If desired, add any other toppings you might like on a regular pizza.
"This recipe was taken from the "Quidnessett Quisine" cookbook
1 pound thin spaghetti
1 cup milk
2 eggs
1 30-ounce jar tomato sauce
12-ounce package mozzarella cheese
Pepperoni
INSTRUCTIONS
Boil spaghetti as usual; rinse and drain. Beat together egg and milk. Stir in cooked spaghetti. Spray jellyroll pan or cookie sheet with sides. Carefully spread spaghetti mixture. Spread tomato sauce over spaghetti, then spread layer of mozzarella cheese. Finally add pepperoni. Bake in 350° oven for 30 minutes. If desired, add any other toppings you might like on a regular pizza.
"This recipe was taken from the "Quidnessett Quisine" cookbook
Strawberry Shortcake
INGREDIENTS
Cake:
1 package French Vanilla cake mix
3 eggs
1 1/4 cups water
1/2 cup butter or margarine, softened
Filling & Topping:
2 cups whipping cream, chilled
1/3 cup sugar
1/2 teaspoon vanilla extract
1 quart fresh strawberries, rinsed, drained and sliced
Mint leaves for garnish, optional
INSTRUCTIONS
Preheat oven to 350°F. Grease two 9-inch round cake pans with butter or margarine. Sprinkle bottoms and sides with granulated sugar.
For cake, combine cake mix, eggs, water and butter in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Pour into prepared pans. Bake at 350°F for 30 to 35 minutes or until toothpick inserted into center comes out clean. Cool in pans 10 minutes. Invert onto cooling rack. Cool completely.
For filling and topping, place whipping cream, sugar and vanilla extract in large bowl. Beat with electric mixer at high speed until stiff peaks form. Reserve 1/3 cup for garnish. Place one cake layer on serving plate. Spread with half of remaining whipped cream and half of sliced strawberries. Place second cake layer on top of strawberries. Spread with remaining whipped cream and top with remaining strawberries. Dollop with reserved 1/3 cup whipped cream and garnish with mint leaves, if desired. Refrigerate until ready to serve. Makes 12 servings.
*This recipe was taken from The Cake Mix Bible
Cake:
1 package French Vanilla cake mix
3 eggs
1 1/4 cups water
1/2 cup butter or margarine, softened
Filling & Topping:
2 cups whipping cream, chilled
1/3 cup sugar
1/2 teaspoon vanilla extract
1 quart fresh strawberries, rinsed, drained and sliced
Mint leaves for garnish, optional
INSTRUCTIONS
Preheat oven to 350°F. Grease two 9-inch round cake pans with butter or margarine. Sprinkle bottoms and sides with granulated sugar.
For cake, combine cake mix, eggs, water and butter in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Pour into prepared pans. Bake at 350°F for 30 to 35 minutes or until toothpick inserted into center comes out clean. Cool in pans 10 minutes. Invert onto cooling rack. Cool completely.
For filling and topping, place whipping cream, sugar and vanilla extract in large bowl. Beat with electric mixer at high speed until stiff peaks form. Reserve 1/3 cup for garnish. Place one cake layer on serving plate. Spread with half of remaining whipped cream and half of sliced strawberries. Place second cake layer on top of strawberries. Spread with remaining whipped cream and top with remaining strawberries. Dollop with reserved 1/3 cup whipped cream and garnish with mint leaves, if desired. Refrigerate until ready to serve. Makes 12 servings.
*This recipe was taken from The Cake Mix Bible
No Roll Sugar Cookies
A few weeks ago when I was looking for something to bake, I stumbled across this recipe on Pinterest. It's very easy to make and the work is quite worth it. I am putting down the ingredients doubled because the original recipe only makes 2 dozen. But when I made this, by doubling the recipe I got 6 dozen cookies, but didn't triple the recipe. If you wish only to make 2-3 dozen, then just reduce the ingredients by half. Enjoy!
INGREDIENTS
1 cup butter, unsalted
1 cup shortening
3 1/3 cups sugar
2 teaspoons baking soda
2 teaspoons cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
6 eggs (yes, seriously!)
3 1/2 cups flour
INSTRUCTIONS
Preheat oven to 350°F. Cream butter and shortening on medium until combined. Add sugar, baking soda, cream of tartar and salt. Continue beating until fluffy, scraping the sides of the bowl as needed. Add in eggs and vanilla until combined. Beat in flour a little bit at a time. Roll into balls and place on cookie sheet. Bake 15-17 minutes or until just set (you do not want the cookies to brown). Cool on the cookie sheet about 3 minutes and cool completely on wire rack.
INGREDIENTS
1 cup butter, unsalted
1 cup shortening
3 1/3 cups sugar
2 teaspoons baking soda
2 teaspoons cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
6 eggs (yes, seriously!)
3 1/2 cups flour
INSTRUCTIONS
Preheat oven to 350°F. Cream butter and shortening on medium until combined. Add sugar, baking soda, cream of tartar and salt. Continue beating until fluffy, scraping the sides of the bowl as needed. Add in eggs and vanilla until combined. Beat in flour a little bit at a time. Roll into balls and place on cookie sheet. Bake 15-17 minutes or until just set (you do not want the cookies to brown). Cool on the cookie sheet about 3 minutes and cool completely on wire rack.
I'm Back!
With this post I "welcome" myself back! It's good to be back on The Online Cookbook - after I remembered I had even created it, I kind of forgot about it for awhile. I have some delicious recipes waiting to be posted and can't wait to get back into the routine. Also, if you want more recipes, feel free to visit my Pinterest page, if you have Pinterest. In the search engine, type "csblogger" and when it comes up with results, click the "Pinners" tab. My profile, Chandler J. Smith, should come up immediately. Have a great day, and more recipes come very shortly!
Tuesday, March 15, 2016
Mexican Snack
Hi readers of The Online Cookbook, it's good to see you again! I almost forgot about this blog for the almost two months I've gone without posting, but now I'm back. This is a really easy recipe that I made up one day when I wanted a snack but couldn't figure out what I really wanted. This recipe is delicious, and not only can it be a snack but I occasionally have it for lunch. If you try it, I assure you - you will like it! *I am writing this recipe as a single serving but you can adjust the ingredients as needed to make multiple servings if you desire.
INGREDIENTS -
1 tortilla, any size
1 spoonful salsa
Shredded cheese, any kind
Tortilla chips, optional
INSTRUCTIONS -
Set tortilla on plate and spread salsa out with a spoon the best you can. Sprinkle on amount of cheese you desire. Sprinkle on tortilla chips if you wish. Microwave for 35-45 seconds or until cheese is melted. Fold tortilla up to make a wrap and serve immediately.
INGREDIENTS -
1 tortilla, any size
1 spoonful salsa
Shredded cheese, any kind
Tortilla chips, optional
INSTRUCTIONS -
Set tortilla on plate and spread salsa out with a spoon the best you can. Sprinkle on amount of cheese you desire. Sprinkle on tortilla chips if you wish. Microwave for 35-45 seconds or until cheese is melted. Fold tortilla up to make a wrap and serve immediately.
Tuesday, January 26, 2016
Bistro Shrimp Pasta
Hey everyone, so sorry I haven't posted in awhile! This blog is fairly new and I kind of forgot that it existed, lol! This recipe has a lot of ingredients and looks like it'll take awhile to make, but hey, good will come out of it! I know this because my first and only time to The Cheesecake Factory in Providence, Rhode Island and it was delicious beyond words! I haven't yet tried it myself but I believe I have every right to share the recipe if I've tasted it, giving credit to the source from which I got it, of course.
INGREDIENTS -
Vegetable Portion
1 cup quartered button mushroom
1 cup grape tomatoes (halved)
2 tablespoons olive oil
Pasta Portion
1 pound thin spaghetti
1/2 teaspoon salt
Lemon Basil Cream Sauce
4 tablespoons butter
4 garlic cloves, minced
2 cups heavy whipping cream
2 cups chicken broth
1/2 cup lemon juice
4 tablespoons cornstarch
1/2 teaspoon pepper
1 cup chopped fresh basil
Shrimp Portion
1 pound raw shrimp, deveined and with shells removed
2 eggs, beaten
1 cup flour
1 cup panko
1 teaspoon garlic powder
1 teaspoon Italian seasoning
3 tablespoons butter
3 tablespoons olive oil
INSTRUCTIONS -
Saute mushrooms in oil. Add tomatoes until warm. Set aside. Add salt and water and boil for pasta until al dente. Set aside covered with a little oil so it doesn't stick together.
Melt butter in large skillet. Add garlic and saute for 2 minutes. Add cream and chicken broth. Bring to a boil and cook about 8 minutes or until reduced by about half. Whisk together fresh-squeezed lemon juice and cornstarch until smooth. Add pepper. Add lemon mixture to cream mixture and whisk constantly for 2 minutes. Turn down to lowest heat just to keep warm.
Dip raw shrimp in eggs and then transfer to coat with panko breadcrumb and flour mixture. Fry in butter and oil for a few minutes until golden brown. Allow them to drip on paper towel covered and cook the remainder of shrimp this way. Add basil to sauce. Put cooked pasta on plate. Add desired amount of sauce. Top with tomatoes and mushrooms and shrimp. Serves 6
*This recipe was taken from cheesecakefactoryathome.blogspot.com
**Also, I've decided not to categorize the recipes I share anymore, at least for now. If I hadn't stopped categorizing this one would have been under the Main Dishes category. I hope you enjoy this recipe, because it'd be really difficult to dislike it!
INGREDIENTS -
Vegetable Portion
1 cup quartered button mushroom
1 cup grape tomatoes (halved)
2 tablespoons olive oil
Pasta Portion
1 pound thin spaghetti
1/2 teaspoon salt
Lemon Basil Cream Sauce
4 tablespoons butter
4 garlic cloves, minced
2 cups heavy whipping cream
2 cups chicken broth
1/2 cup lemon juice
4 tablespoons cornstarch
1/2 teaspoon pepper
1 cup chopped fresh basil
Shrimp Portion
1 pound raw shrimp, deveined and with shells removed
2 eggs, beaten
1 cup flour
1 cup panko
1 teaspoon garlic powder
1 teaspoon Italian seasoning
3 tablespoons butter
3 tablespoons olive oil
INSTRUCTIONS -
Saute mushrooms in oil. Add tomatoes until warm. Set aside. Add salt and water and boil for pasta until al dente. Set aside covered with a little oil so it doesn't stick together.
Melt butter in large skillet. Add garlic and saute for 2 minutes. Add cream and chicken broth. Bring to a boil and cook about 8 minutes or until reduced by about half. Whisk together fresh-squeezed lemon juice and cornstarch until smooth. Add pepper. Add lemon mixture to cream mixture and whisk constantly for 2 minutes. Turn down to lowest heat just to keep warm.
Dip raw shrimp in eggs and then transfer to coat with panko breadcrumb and flour mixture. Fry in butter and oil for a few minutes until golden brown. Allow them to drip on paper towel covered and cook the remainder of shrimp this way. Add basil to sauce. Put cooked pasta on plate. Add desired amount of sauce. Top with tomatoes and mushrooms and shrimp. Serves 6
*This recipe was taken from cheesecakefactoryathome.blogspot.com
**Also, I've decided not to categorize the recipes I share anymore, at least for now. If I hadn't stopped categorizing this one would have been under the Main Dishes category. I hope you enjoy this recipe, because it'd be really difficult to dislike it!
Wednesday, January 20, 2016
Inside-Out Ravioli Casserole
INGREDIENTS -
1 pound ground beef or turkey
1 medium onion, chopped or 3/4 cup frozen chopped onion
1 clove garlic, minced or 1 teaspoon ready-to-use minced garlic
1 tablespoon salad oil
1 10-ounce package chopped spinach
1-pound can spaghetti sauce
1 8-ounce can tomato sauce
1 6-ounce can tomato paste
1/2 teaspoon salt
Dash of pepper
1 7-ounce package shell macaroni, cooked
1 cup shredded sharp cheese
2 well-beaten eggs
1/4 cup salad oil
INGREDIENTS -
Brown ground beef, onion and garlic in 1 tablespoon salad oil. Cook spinach according to package. Drain, reserving liquid; add water to make 1 cup. Stir in spinach liquid, spaghetti sauce, tomato sauce, tomato paste and salt and pepper into meat mixture. Simmer 10 minutes. Combine spinach with macaroni, cheese, eggs and oil. Spread in 9x13-inch pan. Top with meat sauce. Bake at 350° for 30 minutes. Let stand 10 minutes before serving.
*This recipe was taken from the Quidnessett "Quisine" cookbook
Category: Main Dishes
1 pound ground beef or turkey
1 medium onion, chopped or 3/4 cup frozen chopped onion
1 clove garlic, minced or 1 teaspoon ready-to-use minced garlic
1 tablespoon salad oil
1 10-ounce package chopped spinach
1-pound can spaghetti sauce
1 8-ounce can tomato sauce
1 6-ounce can tomato paste
1/2 teaspoon salt
Dash of pepper
1 7-ounce package shell macaroni, cooked
1 cup shredded sharp cheese
2 well-beaten eggs
1/4 cup salad oil
INGREDIENTS -
Brown ground beef, onion and garlic in 1 tablespoon salad oil. Cook spinach according to package. Drain, reserving liquid; add water to make 1 cup. Stir in spinach liquid, spaghetti sauce, tomato sauce, tomato paste and salt and pepper into meat mixture. Simmer 10 minutes. Combine spinach with macaroni, cheese, eggs and oil. Spread in 9x13-inch pan. Top with meat sauce. Bake at 350° for 30 minutes. Let stand 10 minutes before serving.
*This recipe was taken from the Quidnessett "Quisine" cookbook
Category: Main Dishes
Tuesday, January 19, 2016
Hawaiian Meatballs
INGREDIENTS -
1 1/2 pounds ground beef or turkey
1/3 cup dry bread crumbs
1 small onion, chopped or 1 cup frozen chopped onion
1 1/4 teaspoons salt
1/2 cup evaporated milk
1 16-ounce can chunk pineapple
1 cup diced bell pepper (1 cup frozen diced or 1 large pepper)
2 tablespoons cornstarch
1/4 cup brown sugar
1/4 cup vinegar
2 tablespoons soy sauce
INSTRUCTIONS -
Combine meat, bread crumbs, onion, salt, pepper, and evaporated milk. Shape into balls and bake at 375°F for 25 minutes. Drain pineapple; reserve juice. In a large bowl, combine pineapple, bell peppers and meatballs; set aside. In a large saucepan, combine cornstarch, brown sugar, vinegar, pineapple juice and soy sauce. Cook over low heat, stirring constantly until thick and clear. Add meatballs, pineapple and bell peppers. Heat through briefly until the peppers are crisp-tender. Makes ten 2-inch meatballs.
*This recipe was taken from the O Taste and See Some More! cookbook
Category: Main Dishes
1 1/2 pounds ground beef or turkey
1/3 cup dry bread crumbs
1 small onion, chopped or 1 cup frozen chopped onion
1 1/4 teaspoons salt
1/2 cup evaporated milk
1 16-ounce can chunk pineapple
1 cup diced bell pepper (1 cup frozen diced or 1 large pepper)
2 tablespoons cornstarch
1/4 cup brown sugar
1/4 cup vinegar
2 tablespoons soy sauce
INSTRUCTIONS -
Combine meat, bread crumbs, onion, salt, pepper, and evaporated milk. Shape into balls and bake at 375°F for 25 minutes. Drain pineapple; reserve juice. In a large bowl, combine pineapple, bell peppers and meatballs; set aside. In a large saucepan, combine cornstarch, brown sugar, vinegar, pineapple juice and soy sauce. Cook over low heat, stirring constantly until thick and clear. Add meatballs, pineapple and bell peppers. Heat through briefly until the peppers are crisp-tender. Makes ten 2-inch meatballs.
*This recipe was taken from the O Taste and See Some More! cookbook
Category: Main Dishes
Monday, January 18, 2016
Australian Lamingtons
I made these delicious cakes one time for a homeschool international night, an event when the kids in our homeschool group research a country and do an entire project on it. This includes bringing a food native to that country. So when I did Australia last time, I made this delicious recipe that won raves from some. So here's this delicious recipe and I really encourage you to try it!
INGREDIENTS -
Pound cake or sponge cake cut into small pieces
1 1/2 cups sugar
4 ounces water
1/4 cup cocoa
1 teaspoon vanilla
3 cups shredded coconut
Heat water, sugar and cocoa until well until mixed and smooth. Add vanilla. Dip cake pieces into chocolate and coconut.
INGREDIENTS -
Pound cake or sponge cake cut into small pieces
1 1/2 cups sugar
4 ounces water
1/4 cup cocoa
1 teaspoon vanilla
3 cups shredded coconut
Heat water, sugar and cocoa until well until mixed and smooth. Add vanilla. Dip cake pieces into chocolate and coconut.
Applesauce Raisin Bars
INGREDIENTS -
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cup shortening or margarine
1 cup raisins
1/2 cup brown sugar
1/2 cup sugar
1 egg
1/2 cup chopped walnuts, optional
1 cup applesauce
Confectioners' sugar
Lemon juice and water
INSTRUCTIONS -
In a bowl, cream together shortening and sugars (brown and white). In another bowl, combine flour, baking soda, salt, cinnamon, nutmeg and cloves. Stir egg and applesauce into the sugar and shortening mixture. Slowly add in the flour mixture. Stir in the raisins and walnuts. Spread batter in a greased and floured 11x13-inch baking pan. Bake at 350° for 35-40 minutes. Cool. Spread with icing made of confectioners' sugar thinned with lemon juice and water.
*This recipe was taken from the Quidnessett "Quisine" cookbook
Category: Cookies & Bars
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cup shortening or margarine
1 cup raisins
1/2 cup brown sugar
1/2 cup sugar
1 egg
1/2 cup chopped walnuts, optional
1 cup applesauce
Confectioners' sugar
Lemon juice and water
INSTRUCTIONS -
In a bowl, cream together shortening and sugars (brown and white). In another bowl, combine flour, baking soda, salt, cinnamon, nutmeg and cloves. Stir egg and applesauce into the sugar and shortening mixture. Slowly add in the flour mixture. Stir in the raisins and walnuts. Spread batter in a greased and floured 11x13-inch baking pan. Bake at 350° for 35-40 minutes. Cool. Spread with icing made of confectioners' sugar thinned with lemon juice and water.
*This recipe was taken from the Quidnessett "Quisine" cookbook
Category: Cookies & Bars
Italian Casserole
INGREDIENTS -
3 large potatoes, quartered
1 pound Italian sausage, cut in pieces
1 green pepper, cut in strips
1 onion cut in slices (or 3/4-1 cup frozen chopped onion)
1/4 teaspoon oregano
2 teaspoons salt
2 tablespoons olive oil
8 ounces tomato sauce
INSTRUCTIONS -
Spray cooking spray in casserole dish. Add potatoes, onion, pepper and sausage. Sprinkle with salt, pepper, oregano and oil. Cover and bake at 375° for 45 minutes. Add sauce, uncover and bake for 20 minutes or until tender.
Category: Main Dishes
3 large potatoes, quartered
1 pound Italian sausage, cut in pieces
1 green pepper, cut in strips
1 onion cut in slices (or 3/4-1 cup frozen chopped onion)
1/4 teaspoon oregano
2 teaspoons salt
2 tablespoons olive oil
8 ounces tomato sauce
INSTRUCTIONS -
Spray cooking spray in casserole dish. Add potatoes, onion, pepper and sausage. Sprinkle with salt, pepper, oregano and oil. Cover and bake at 375° for 45 minutes. Add sauce, uncover and bake for 20 minutes or until tender.
Category: Main Dishes
Sunday, January 17, 2016
Crock Pot Macaroni & Cheese
INGREDIENTS -
1 pound pipettes pasta
2 2-cup packages shredded cheddar cheese
2 12-ounce cans evaporated milk
3 cups milk
1 tablespoon oil
INSTRUCTIONS -
Spray crock-pot with cooking spray. Add uncooked pasta and oil. Mix. Add all other ingredients. Cook on high 2 hours, mixing well every 30 minutes.
*This recipe was from my honorary Aunt C
Category: Main Dishes/Side Dishes
1 pound pipettes pasta
2 2-cup packages shredded cheddar cheese
2 12-ounce cans evaporated milk
3 cups milk
1 tablespoon oil
INSTRUCTIONS -
Spray crock-pot with cooking spray. Add uncooked pasta and oil. Mix. Add all other ingredients. Cook on high 2 hours, mixing well every 30 minutes.
*This recipe was from my honorary Aunt C
Category: Main Dishes/Side Dishes
Chicken in Lemon Sauce
INGREDIENTS -
3 double boneless chicken cutlets
1/2 cup flour with 1/2 teaspoon salt
1/4 cup butter
Juice of 1 lemon (or 3 tablespoons lemon juice) in 1 cup water
1/2 cup crushed rosemary
Salt and pepper
INSTRUCTIONS -
Pound cutlets to 1/4 inch thick, or butterfly them. Melt butter in a large frying pan. Dredge chicken in flour and brown. Add salt, pepper, lemon juice in water, and rosemary. Cook uncovered for 15-20 minutes until cooked through. The water will evaporate leaving a nice, lemon "sauce". Keep an eye on it while it's cooking in case you need to add a bit more water-or evaporate it a little longer. Serves 6
*This recipe was taken from the O Taste and See Some More! cookbook
**Also, I'm going to start categorizing my recipes. This one is categorizes under the Main Dishes category
3 double boneless chicken cutlets
1/2 cup flour with 1/2 teaspoon salt
1/4 cup butter
Juice of 1 lemon (or 3 tablespoons lemon juice) in 1 cup water
1/2 cup crushed rosemary
Salt and pepper
INSTRUCTIONS -
Pound cutlets to 1/4 inch thick, or butterfly them. Melt butter in a large frying pan. Dredge chicken in flour and brown. Add salt, pepper, lemon juice in water, and rosemary. Cook uncovered for 15-20 minutes until cooked through. The water will evaporate leaving a nice, lemon "sauce". Keep an eye on it while it's cooking in case you need to add a bit more water-or evaporate it a little longer. Serves 6
*This recipe was taken from the O Taste and See Some More! cookbook
**Also, I'm going to start categorizing my recipes. This one is categorizes under the Main Dishes category
Pork Chops with Cranberries
This is a recipe that my household first tried in November. Our cranberry addiction all started when we came across a recipe for cranberry muffins in a recipe box. My mom ran out to get cranberries a day or two later, and then soon after that she came home with several pounds of cranberries! And so our addiction to these luscious little fruits has officially begun! But when we found this recipe, it was dinner that night! Pork chops with cranberries? Yes please!
INGREDIENTS -
1 1/2 cups sugar
1 3/4 cups water, divided
1 12-ounce package fresh or frozen cranberries
1/2 cup barbecue sauce
8 bone-in pork loin chops (1/2 to 3/4 inch think and 8 ounces each)
Salt and pepper to taste
2 tablespoons canola oil
2 tablespoons cornstarch
1/4 cup cold water
INSTRUCTIONS -
1. In large saucepan, combine sugar and 1 1/2 cups water. Cook and stir over medium heat until the sugar is dissolved. Bring to a boil; boil, uncovered, for 5 minutes. Add cranberries; cook 5 minutes longer or until the berries pop. Skim off foam if necessary. Stir in barbecue sauce and remaining water; set aside.
2. Season pork chops with salt and pepper. In a large skillet over medium heat, brown chops on both sides in oil; drain. Pour the cranberry sauce over chops. Cover and simmer for 35-40 minutes or until a meat thermometer reads 160°. Remove chops and keep warm.
3. Combine cornstarch and cold water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops. Makes 8 servings
*This recipe was taken from tasteofhome.com
INGREDIENTS -
1 1/2 cups sugar
1 3/4 cups water, divided
1 12-ounce package fresh or frozen cranberries
1/2 cup barbecue sauce
8 bone-in pork loin chops (1/2 to 3/4 inch think and 8 ounces each)
Salt and pepper to taste
2 tablespoons canola oil
2 tablespoons cornstarch
1/4 cup cold water
INSTRUCTIONS -
1. In large saucepan, combine sugar and 1 1/2 cups water. Cook and stir over medium heat until the sugar is dissolved. Bring to a boil; boil, uncovered, for 5 minutes. Add cranberries; cook 5 minutes longer or until the berries pop. Skim off foam if necessary. Stir in barbecue sauce and remaining water; set aside.
2. Season pork chops with salt and pepper. In a large skillet over medium heat, brown chops on both sides in oil; drain. Pour the cranberry sauce over chops. Cover and simmer for 35-40 minutes or until a meat thermometer reads 160°. Remove chops and keep warm.
3. Combine cornstarch and cold water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops. Makes 8 servings
*This recipe was taken from tasteofhome.com
Chili
I know that there are many varieties of chili and many recipes, but this is probably one of the best! We got this recipe from my Mom's friend Mrs. G when my family went over to her family's house for dinner one night. Since we got the recipe, we've made this chili at least once a month. It's quick to make and probably only takes 30 minutes or so. So I encourage you to try this simply delicious chili!
INGREDIENTS -
1 pound ground turkey
3/4 cup frozen chopped onion, sauteed
2 chili packets
2 cans tomato pastes
2 cans tomato sauce (or 1 big can)
2 cans pinto beans
1 can red kidney beans, optional
INSTRUCTIONS -
Brown meat with onion and simmer all. *My family usually eats this with cornbread, corn chips and over the chili itself, shredded cheese.
INGREDIENTS -
1 pound ground turkey
3/4 cup frozen chopped onion, sauteed
2 chili packets
2 cans tomato pastes
2 cans tomato sauce (or 1 big can)
2 cans pinto beans
1 can red kidney beans, optional
INSTRUCTIONS -
Brown meat with onion and simmer all. *My family usually eats this with cornbread, corn chips and over the chili itself, shredded cheese.
Come Over to The Online Cookbook!
Hey everyone, it's Chandler S. again on yet another blog! I'd just like to welcome you to this blog, The Online Cookbook. Here you will often find delicious recipes of all categories, and trust me, I will not share a recipe that I don't try first! You may also occasionally find some random but helpful kitchen tips shared over this blog. So I encourage you to keep that in mind and if you'd like, bookmark this page so you don't forget it exists. You may also want to scroll down a lot when you visit this page, because let me tell you - I don't know how frequent I will post recipes. It could be three a week or it could be six a day. It could be any number. Sometimes if not all the time when I post a recipe, I will include a picture of the completed dish that I would probably find on Google or another website. Something else to keep in mind is that I also have three other blogs, and you can find those if you click on my profile which is located just above the blog archive. So, with that said, come on over to The Online Cookbook! I hope you enjoy this blog and if you try any of these recipes that you will like every mouthful. - Chandler S.
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