Anise Biscotti
1 cup sugar
1/2 cup butter or margarine — softened
2 teaspoons anise seed — ground
2 teaspoons grated lemon peel
2 eggs
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Heat oven to 350º. Beat sugar, butter, anise seed, lemon peel and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients. Divide dough in half. Shape each half into rectangle, 10 × 3 inches, on ungreased cookie sheet.
Bake about 20 minutes or until toothpick inserted in center comes out
clean. Cool on cookie sheet 15 minutes. Cut crosswise into 1/2-inch
slices. Turn slices cut sides down on cookie sheet.
Bake about 15 minutes or until crisp and light brown. Remove from cookie sheet to wire rack.
Easy French Bread
1 1/2 c Water
3 1/4 c White bread flour
1 1/2 tb Sugar
1 1/2 ts Salt
3 ts Active dry yeast
Put all ingredients in bread machine pan. Set for a large loaf. Use regular or rapid bake cycle. To develop the crisp crust that French bread is known for, turn the machine off and reset it after the first knead cycle is completed. This gives the bread extra kneading time and results in a crisp crust.
Easy Freezer Strawberry Sorbet
2 pk Unflavored gelatin
1 c Sugar
3 c Water
1 qt Pureed strawberries about 3 pints fresh
1 c Cranberry juice cocktail
1/4 c Fresh squeezed lemon juice
Combine gelatin and sugar in a medium saucepan; stir in water. Let stand 2 minutes. Cook over low heat, stirring constantly until gelatin dissolves. Remove from heat; cool. Stir in strawberry puree and remaining ingredients. Pour into a 13×9 pan. Cover and freeze 8 hours or overnight. Spoon about 1/4 of frozen mixture into the container of a blender or food processor. Top with lid and process until smooth. Return to pan. Repeat until all the mixture has been processed. Return pan to freezer and freeze for 4 hours or until firm. Let stand at room temperature 15-20 minutes before serving.
Easy Florentine Rice
1/2 lb Fresh spinach
1 tb Butter or margarine
1 md Red bell pepper, chopped
1/2 c Sliced green onions
3 cl Garlic, minced
1/4 ts Ground white pepper
1/4 ts Dried whole rosemary, crushed
3 c Cooked rice
1/2 c Freshly grated Parmesan cheese
1/3 c Pine nuts, toasted
Remove stems from spinach. Wash leaves thoroughly and tear into large pieces. Melt butter in large skillet over medium-high heat. Add spinach, red bell pepper, onions, garlic, pepper and rosemary. cook for 2 to 3 minutes or until spinach is softened. Stir in rice, cheese and nuts. Stir until thoroughly heated and cheese is melted.
Easy Donuts
1 1/2 c Flour
1/4 ts Salt
2 ts Baking powder
2/3 c Milk
2 tb Powdered sugar
Sift dry ingredients together and add egg and milk, batter will be thick. If too thin add a little more flour. Drop by spoonfuls into deep fat and cook till browned. The powdered sugar is sprinkled on the donuts after they are cooked.
Easy Crockpot Barbecue
3 lb Pork roast; (up to 4)
1 lg Onion
8 Whole cloves; sliced, (up to 10)
Your favorite barbecue sauce
Before you go to bed, brown pork roast in skillet with a small amount of oil. Peel and slice 1 large onion. Place 1/2 onion in bottom of crockpot. Put roast in crockpot and add 1/2 to 3/4 cup water. Add rest of onion and cloves. Set on low. In morning, turn off crockpot, remove meat, and let cool. Discard onion and juices in crockpot. Tear roast into small pieces. Put back in crockpot and add barbecue sauce (enough until juicy). Cook on low 2 to 3 hours or until flavors are blended. Serve on buns.
Easy Chili
1 cn Kidney beans
1/2 lb Hamburger
1 cn Tomato soup
1 tb Chili powder
1 sm Onion, chopped
Dump all into a pot. Bring to a boil. Turn down and simmer about 30 minutes.
Easy Chicken Pastry Bites
1 cn Crescent Rolls (8 rolls)
1/2 pk Perdue Italian Style Short-Cuts
1 tb Pizza Quick Sauce
Separate the 8 crescent roll triangles. Mix the sauce and the chicken, and divide the mixture equally among the triangles. Pinch closed the triangles so that chicken is completely surrounded. Bake for 20 minutes at 375.
Easy Cherry Cobbler
1 cn 21-oz. cherry pie filling
1/2 ts Almond extract
1/2 pk 18-oz. cake mix (about 2 C)
Pecans; chopped, optional
1/4 c To 1/2 cup butter; melted
Mix cherry pie filling w/almond extract and pour into buttered 9″x9″ pan. Sprinkle cake mix and nuts over pie filling. Drizzle melted butter over all. Bake in a 350 degrees F oven for 55 mins. Serve warm w/ice cream.
Easy Cheesy Lemon Bars
1 pk Lemon cake mix
1 Stick of butter, melted
1 Egg
1 pk Lemon frosting mix
2 Eggs
8 oz Cream cheese, softened
Mix all ingredients for the cake together; do NOT add any ingred- ients to the cake mix as per the box instructions. Pat into the bottom of a 13 x 9 pan. Mix together the frosting mix, eggs, and cream cheese. Pour evenly over cake batter and bake at 350F for 40 minutes.
Easy Barbecued Chicken Casserole
1 cn Pork and beans (16oz)
4 Chicken pieces
1/4 c Catsup
2 tb Peach preserves
2 ts Onion,instant minced
1/4 ts Soy sauce
1/4 c Brown sugar
Place beans in a 2-quart casserole; top with casserole. Mix together remaining ingredients; pour over chicken and beans.
Cover and bake in preheated 325 deg.F. oven for 1 3/4 hours.
Easy Banana S’mores For Kids
2 Bananas; sliced
2 Flat chocolate bars
2 Small jars marshmallow fluff
Nabisco Honey Maid Grahams
Put 2 bananas slices on a graham cracker, add a square of chocolate and a large spoonful of marshmallow fluff. Put another graham cracker on top and squish together
Easy Banana Nut Bread
1/2 c Butter
1 c Sugar
2 Eggs
4 sm Bananas, mashed
3/4 ts Baking soda
1/2 ts Salt
1 1/2 c Flour
3/4 c Chopped walnuts
Cream butter and sugar until fluffy; add eggs one at a time beating well after each addition. Stir in bananas.
Add dry ingredients and mix well. Pour into bread pan, bake at 350F for 30-35 minutes.
Easy Apple Relish
2 c Fresh cranberries
2 x Apples
Orange, peeled and seeded
2 c Sugar
Finely chop (or grind) cranberries, apples and orange. Mix with sugar and refrigerate for a day or two before serving. Great with chicken or turkey.
Kick-arse chilli T–bone steak with hash browns
Serving size: Serves 4
Cooking time: Less than 30 minutes
Course: Lunch, Main
Favourite flavours: Beef, Easy recipes
INGREDIENTS
4 beef T–bone steaks (1.2kg)
1/3; cup (80ml) worcestershire sauce
1/3; cup (80ml) hot chilli sauce
3 medium potatoes (600g), grated
1 small brown onion (80g), grated
20g butter, melted
METHOD
1. Whack steaks and sauces in a large bowl; toss ‘em around to coat in marinade.
2. Chuck grated potato in large bowl; get your hands in there to squeeze out excess liquid from potato, ditch the liquid. Add onion and butter to potato; mix well.
3. Shape potato mixture into eight patties. Cook on heated oiled flat plate until browned and crisp both sides.
4. Meanwhile, drain steaks; cook on heated oiled grill plate until cooked as you like ‘em. Serve steaks with hash browns and a salad, if you feel the need.
Cheap And Easy Bean And Hominy Stew
1 cn Hominy, canned
1 cn Pinto beans
1 cn Garbanzo beans
1 cn Kidney beans
6 oz Tomato sauce
1 pk Chili/taco/mexican seasoning
Mix and heat.
Berry Easy Barbecue Sauce
18 oz Barbecue sauce
16 oz Cranberry sauce, jellied
1/4 c Water
2 tb Brown sugar, packed
2 tb Chili powder
1/4 ts Garlic powder
1/4 ts Cloves, ground
Combine all the ingredients in a 2 quart saucepan. Bring to boiling; reduce heat and simmer for 10 minutes.
Brush on meat or chicken at end of grilling time.
Makes 3 1/2 cups of sauce - enough for 18 - 21 pounds of ribs.
Beef And Scallop Saute
2 tb Peanut oil
1 ts Minced garlic
1 lb Beef cut for stir fry
1 pn Red pepper flakes
3/4 lb Sea scallops
1 pn Red pepper flakes
1 1/4 c Sliced green onion
1 tb Water
1 pn Fresh ginger
1 pn White pepper
1 ts Salt
Heat oil in wok or large skillet until almost smoking. Add garlic and beef, then scallops, and stir-fry about 30 seconds. Add remaining ingredients and stir-fry beef and scallops another 20 to 30 seconds.
Beef and Rice Crisp
1 lb Lean ground beef
1 c Coarsely-chopped onion
1/2 c Coarsely-chopped green pepper
2 tb Ketchup
1/4 ts Salt
1/2 ts Dry mustard
1 1/2 c Cooked rice
1 c Milk
1 (10 oz) can cream of Mushroom soup
1 1/2 c Shredded Cheddar cheese
1 ts Worcestershire sauce
2 c Corn flakes, coarsely crushed
3 tb Butter, melted
Saute beef, onion and green pepper in a large frypan until meat is browned; drain off any fat. Blend in ketchup, salt and dry mustard. Turn meat mixture into a 2 quart round casserole; spread rice on top. Gradually stir milk into mushroom soup. Stir in cheese and Worcestershire sauce. Pour over meat and rice layers. Combine crushed corn flakes and butter; sprinkle evenly over casserole. Bake in preheated 375 degree F oven 35 to 40 minutes or until hot and bubbly. Makes 6 servings.
Baked Mac And Cheese
1 cn (10 3/4 ounces) Condensed Cheddar Cheese Soup
1/2 cn Milk
1 ts Prepared Mustard
1/8 ts Pepper
2 c Hot cooked Elbow or medium shell Macaroni (1 1/2 c dry)
2 ts Margarine or Butter, melted
1 tb Dry Bread Crumbs
In 1-quart casserole, combine soup, milk, mustard and pepper. Stir in macaroni.
In a cup, combine margarine and bread crumbs. Sprinkle over casserole.
Bake at 400 degrees F. 20 minutes or until hot and bubbling.
Makes 2 1/2 Cups = 2 main dish servings or 4 side dish servings.
A Real Easy Cookie
Graham crackers
Pecan halves
1/2 c Sugar
2 Sticks cutter
Melt butter and sugar. Bring to a boil. Boil for two minutes ONLY. Place graham crackers on foil lined sheet. Place nuts on cracker center. Spoon butter and sugar mix over graham crackers. Bake at 325 degrees for 15 minutes on top rack. Cool completely before breaking apart.
A Quick Way To Decorate Cake
1 pk Marshmallows
Vanilla to taste
Green food coloring
1 pk Red hots
Box of cornflakes (4 1/2 c)
White angel food cake
Melt marshmallows, add food coloring and vanilla. Add the cornflakes, stir until well coated. Spread this onto a cookie sheet, shaping into holly leaves. Place a red hot in middle. Let dry about 5 hours. Then top a white frosted angel cake with the holly leaves. Makes a very pretty cake.
A Quick Dessert
4 Pieces toast
4 sl Cheese
Nutmeg
1 1/2 c Applesauce
1/4 c Sugar
Add sugar and nutmeg to applesauce. Put applesauce on toast, about 3 tablespoons on each piece of toast. Lay a slice of cheese over the sauce. Bake in a moderate oven until the cheese melts. Serve hot.
Yogurt Muffins
2 Eggs; lightly beaten
1 c Plain yogurt
2 tb Oil
1/4 c Honey or molasses
1 c AM Whole Wheat Flour
1/2 c AM Garbanzo Flour
1/2 ts Sea salt (optional)
2 ts Non-alum baking powder
1/4 c Raisins (optional)
1/4 c Chopped nuts (optional)
Preheat oven to 375 F. Beat the liquid ingredients together. Mix the dry ingredients and stir into the liquids until moistened. Fill oiled muffin tins 2/3 full. Bake 20 minutes at 375 F. until done.