Wednesday, December 31, 2008

Blueberry muffins

This is a Vegan recipe, but I was just looking for a recipe without eggs. I wanted some blueberry muffins one day and didn't have any eggs. They are moist and delicious.

I will put my substitutions in italics.

SERVES 12 (change servings and units)



  1. Preheat oven to 350°F.
  2. Line muffin cups with paper liners or spray with nonstick spray.
  3. Mix all ingredients except bluerberries together until moistened. Add blueberries after everything is mixed together and fold in.
  4. Divide batter evenly among the muffin cups. Each should be filled 3/4 full.
  5. Bake 35 minutes or until the tops are firm.
  6. Cool on a wire rack.

Monday, December 29, 2008

Macaroni and Cheese

From *~*JoCaPa*~* (Kim) On Babycenter:
My family loves this mac and cheese recipe. I don't add the dry mustard as it is optional.

Mac and Cheese:

2 tbsp (30 ml) cornstarch
1 tsp (5 ml) salt
1/2 tsp (2 ml) dry mustard (optional)
1/4 tsp (1 ml) pepper
2-1/2 cups (600 ml) milk
2 tbsp (30 ml) Margarine or butter
2 cups (475 ml) (8 oz (224 grm).) shredded American or Cheddar cheese, divided
8 oz (224 grm). Mueller's Elbows (about 2 cups), cooked 5 minutes and drained


In medium saucepan combine corn starch, salt, dry mustard and pepper; stir in milk.
Add margarine.
Stirring constantly, bring to a boil over medium-high heat and boil 1 minute.
Remove from heat.
Stir in 1-3/4 cups (425 ml) cheese until melted.
Add elbows.
Pour into greased 2-quart casserole.
Sprinkle with reserved cheese.
Bake uncovered in 375 degree (200 C.) oven 25 minutes or until lightly browned.

Sunday, December 28, 2008

Whole Wheat Chocolate Chip Cookies

These look good. I haven't tried them yet, just storing for later.

3/4cup granulated sugar
3/4cup packed brown sugar
1cup butter or margarine, softened
1teaspoon vanilla
2cups Gold Medal® whole wheat flour
1teaspoon baking soda
1/2teaspoon salt
1package (12 ounces) semisweet chocolate chips (2 cups)

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About Concordance™

1.Heat oven to 375ºF.
2.Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
3.Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

Friday, December 26, 2008

Cinnamon Rolls

I made these for Christmas. Yum!


  • 3/4 cup milk
  • 1/4 cup margarine, softened
  • 3 1/4 cups all-purpose flour
  • 1 (.25 ounce) package instant yeast
  • 1/4 cup white sugar
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1 egg
  • 1 cup brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 1/2 cup margarine, softened
  • 1/2 cup raisins (optional)


  1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
  2. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
  3. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
  4. Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in a 9X13 pan. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
  5. Bake in the preheated oven for 20 minutes, or until browned. Serve warm

Wednesday, December 24, 2008

Light Wheat Rolls

12 rolls:


  • 1 (.25 ounce) package active dry yeast
  • 3/4 cup and 2 tablespoons warm water (110 degrees F/45 degrees C)
  • 1/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 tablespoons butter, melted and cooled
  • 1/2 egg, beaten
  • 1 cup and 2 tablespoons whole wheat flour
  • 1-1/4 cups all-purpose flour
  • 2 tablespoons butter, melted


  1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
  3. Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
  4. Grease 1 dozen muffin cups. Punch down dough. Make into equal balls and put into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
  5. Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.

Monday, December 22, 2008

Pumpkin Bread

This is the best pumpkin bread!

Here is the recipe for one loaf:


  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 1-1/3 cups white sugar
  • 2 eggs
  • 1-1/2 cups and 1 tablespoon all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
***Notes- I substitute about 1 - 1 1/2 tsp pumpkin pie spice for the cinnamon, nutmeg and cloves. I have also used whole wheat flour instead of all purpose. I have also added chopped pecans.***


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan.
  2. In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Pour into the pan.
  3. Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

Friday, December 19, 2008

Vegetable Beef Soup

1 lb. gr. beef
1 lb bag of mixed frozen veggies with tomatoes
1 med. onion diced
1 can tomato paste
Beef stock- optional (I made my own beef stock from beef bones and then froze in ice cube trays, so I add about 3-4 cubes)
Salt & pepper to taste

In large stock pot brown ground beef with onion. Add tomato paste and water (I use 5-6 cans of water- from the tomato paste can)
Bring to a boil and add veggies. Cook until at least warm through, or you can leave it on low heat for several hours.

Serve with warm rolls.

Thursday, December 18, 2008

Brown Sugar Cookies

*I don't remember where I got this recipe from*

1 c butter, softened
1 c brown sugar
1 egg
1 tsp vanilla
2 c flour
1/8 tsp salt
1 tsp baking soda
1 c chopped nuts (I use pecans)

Cream butter and sugar. Add egg and vanilla and beat well. Mix together dry ingredients in a separate bowl and then add. Stir. Add nuts and stir. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350 for 6-8 minutes. Makes 4 dozen.

Wednesday, December 17, 2008

Pizza Dough

I really like this recipe for my dough. I used half all purpose flour and half whole wheat flour.

2 twelve inch crusts (change servings and units)



  1. Combine sugar, water and yeast in a measuring cup or small bowl.
  2. Combine flour and salt in a large bowl and make a well in the center.
  3. Pour yeast mixture and oil in well and stir into dry ingredients until you have a soft dough.
  4. If dough is too sticky, add a bit more flour.
  5. Knead until smooth on a lightly floured surface.
  6. Place in an oiled bowl, cover with a towel and let rise until doubled.
  7. IF YOU HAVE A BREAD MACHINE skip the above steps and just put the ingredients in according to the machine's instructions and use the "dough" setting.
  8. Punch down and let rest for 10 minutes.
  9. Makes 1- deep dish or 2- 12-inch pizza crusts.
  10. To bake, top with your favorite sauce, cheese, etc., and bake at 450°F for about 15 minutes or until crispy and cheese is bubbling.

Pizza Sauce

This was my first attempt at home made pizza sauce and everyone loved it. I did add some Italian seasoning and some grated Parmesan cheese to it.

2 1/2 cups (change servings and units)



  1. In a small pot , combine the diced tomatoes with juice, tomato paste, olive oil, basil, oregano, sugar, garlic, and salt. (optional: italian seasoning, grated parmesan cheese)
  2. Simmer on low for about 30 min. (or while pizza dough is rising)
  3. Use immediately or store in a air-tight container in the refrigerator for up to 5 days, or freeze for up to 2 months.