recipes, food and cooking

November 1, 2003

Hi Everyone!

  Time to start getting ready for the holidays, it will be here quicker than we think. I've updated the Thanksgiving section at Razzle Dazzle Recipes and will be adding more recipes as the month goes on. Also updated is the Cattleman's Hotel at That's My Home with over 70 new recipes. To find out during the month what sections are updated check the home page at That's My Home. Enjoy the recipes!

     Mary Ellen        

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4 to 5 medium russet potatoes

1/4 C. vegetable oil

1 package (1 1/4 oz.) taco seasoning mix

3 T. cornmeal

Preheat the oven to 450° F.

Pierce the potatoes with a fork and place in the microwave. Microwave for 6 minutes or until barely tender. Cut the potatoes in large cubes and place in a large mixing bowl; toss with vegetable oil. Combine the taco seasoning and cornmeal in a large plastic sealable bag. Place the potatoes in the taco seasoning bag and shake to coat. Place on an ungreased baking sheet. Bake 8 minutes or until golden brown.

Source: "Got 2 Go: Feeding Families Fast" by Kathleen Hanna


1 9-oz. package refrigerated cheese filled ravioli

2 T. chopped onion

1 16-oz. package frozen broccoli cuts, or fresh broccoli

1 10-oz. package refrigerated pasta sauce

1 2-oz. jar diced pimentos, drained

1/4 C. finely shredded Parmesan cheese

Cook and drain ravioli as directed. Heat oven to 350° F.

Lightly greased a 2-quart casserole. Stir together ravioli and remaining ingredients except Parmesan cheese. Spoon into casserole.

Cover and bake 40 to 50 minutes or until hot, stirring twice during baking. Sprinkle with Parmesan cheese. Cover and let stand 2 to 3 minutes or until cheese is melted.

Serves 6.


2 1/2 C. water for cooking noodles

8 oz. wide egg noodles, uncooked

12 oz. prepared cheese product (such as Velveeta), cut into 1/2-inch cubes

1 package (16 oz.) frozen vegetables such as a mix of peas and carrots

1 can (6 oz.) tuna, drained and flaked

1/2 C. water

1/2 t. salt

1/4 t. black pepper

In a large skillet, bring 2 1/2 cups of water to a boil. Reduce the heat to medium-low and add noodles. Cover and simmer for 8 minutes or until noodles are tender; stir occasionally.

Add the cheese, vegetables, tuna, 1/2 cup water, salt and pepper to the skillet; stir until the cheese is melted. Cover and cook for 3 minutes then serve.

Source: "Got 2 Go: Feeding Families Fast" by Kathleen Hanna


2 T. vegetable oil (divided)

2 eggs, beaten

1/2 C. finely diced boneless chicken (uncooked)

1/2 C. finely diced cooked ham

1/4 C. finely diced carrots

1 C. long-grain white rice, prepared according to package directions

1/4 C. fine sliced green onions

1/2 C. frozen peas or corn

2 to 3 T. soy sauce

In large skillet, heat 1 tablespoon oil over medium heat. Add eggs and cook, breaking up with fork; remove from pan and set aside.

Add remaining 1 tablespoon oil to same skillet. Add chicken, ham and carrots and cook until chicken is no longer pink, about 5 minutes. Add cooked rice, onions, peas or corn, soy sauce and reserved cooked eggs. Stir until well blended.

Makes 3 to 4 servings.


1-25 oz. package frozen cheese ravioli

2 tablespoons butter or margarine

2 tablespoons flour

2 cups milk

1-1/2 cup (6 oz.) cubed American Cheese

3/4 cup crushed potato chips (optional)

salt and pepper

Cook ravioli and drain.

Melt butter in saucepan. Stir in flour. Add milk. Cook and stir until thickened and bubbly. Add cheese; heat until melted. Salt and pepper to taste. Add cooked ravioli and stir in gently. Spoon into 8 X 8 baking dish and sprinkle optional chips over top.

Bake at 350° F. for 15-20 minutes.

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1 - 18.25 oz. package german chocolate cake mix with pudding

1 - 14 oz. package of caramels, unwrapped

1/2 C. butter

1/3 C. milk

1 C. dry-roasted peanuts, chopped

3/4 C. milk chocolate morsels

Preheat oven to 350° F. Grease and flour a 13 x 9" pan (see below).

Prepare cake mix according to package instructions. Pour half of batter into the prepared pan. Bake at 350° F. for 10 minutes. Take cake out of oven and cool cake on wire rack for 10 minutes. CAKE WILL NOT TEST DONE! Meanwhile, combine unwrapped caramels, butter and milk in a saucepan over medium heat, cooking until caramels melt, stirring often. Spread mixture over cooled cake. Sprinkle chopped peanuts and chocolate morsels over the caramel mixture. Spread remaining cake mix batter evenly over top. Bake at 350 degrees for 20-25 minutes. Cool in pan on wire rack. Cut into squares. Can leave out peanuts if you like and it could be a Milky Way Cake.

*On all these 13 x 9" pan cakes and brownies, you can use the foil lining method to lift cake out of pan and cut easily and neatly into squares or rectangles. Foil Lining: Line lightly greased baking pan with foil, leaving a little foil overhang on the sides, before adding batter to the pan to bake. After baked cake has cooled on a wire rack, simply lift the foil with the uncut cake out of the pan. Peel back foil from cake and cut into squares or rectangles.


1 - 18.25 oz. package devil's food cake mix

1 - 8 oz. package cream cheese, softened

1/3 C. granulated sugar

1 egg

1 C. semi-sweet mini chocolate chips (6 oz.)

Preheat oven to 350° F.

Prepare cake mix according to package instructions. Spoon batter into paper-lined muffin or cupcake pans, filling 2/3 full. Beat cream cheese and sugar at medium speed with an electric mixer until fluffy. Add egg, beating well. Stir in mini chocolate chips.

Spoon 1 heaping teaspoon cream cheese mixture into center of each cupcake. Bake at 350 degrees for 25 minutes. Remove from pans and cool on wire racks. Store in refrigerator until dessert time! (The surprise is that the cream cheese mixture becomes a hidden filling inside the cupcakes.)


1/3 C. butter, softened at room temperature

1/2 C. sugar, granulated

1 egg

3/4 C. molasses, dark

3/4 C. pumpkin, cooked and smashed or canned pumpkin (not the pumpkin pie mix)

2 1/2 C. all purpose flour

1 1/2 t. baking soda

1/2 t. baking powder

1 t. ground cinnamon

2 t. ground ginger

1/2 t. ground cloves

1 C. water

Preheat oven to 350° F. Grease or butter a 9 x 13 x 2 inch pan.*

Combine or sift together the flour and next 5 dry ingredients. Set aside.

Beat softened butter at medium speed with electric mixer until light and creamy; gradually add sugar, beating well until light and fluffy. Add egg and molasses, beating until blended. Add pureed pumpkin, mixing until well blended.

Add flour mixture to butter mixture alternately with water, beginning and ending with flour mixture. Beat at low speed until well blended and smooth.

Pour into buttered pan and bake in 350 oven for 35-40 minutes or until wooden pick inserted in center comes out clean. Cool at least one hour before serving. Freezes well.

NOTE: You can use a Bundt cake pan or holiday pan and drizzle with a cinnamon glaze made with confectioner’s sugar, ground cinnamon, and water. Or you can make an orange or lemon glaze with the freshly squeezed juices (or Grand Marnier for a more elegant touch) and top the glaze with orange or lemon zest or candied zests.


1 C. apple cider

1/3 C. sugar, granulated

1 T. cornstarch

1/8 t. salt

1 t.  lemon rind or zest, grated

1/4 C. lemon juice, freshly squeezed

10 lemon slices (about 2 lemons)

Combine first four ingredients in a small heavy saucepan; stir with a whisk until blended. Bring to a boil and cook until thick (about one minute), stirring constantly. Remove from heat. Stir in remaining ingredients. Serve warm over our Pumpkin Gingerbread or pound cake, fruits, ice cream, or cobbler.


4-5 generous cups apples - peeled if desired and either sliced thin or diced
3/4 C. dried cranberries

Splash of fresh lemon juice

2 t. cinnamon

1 C. firmly packed dark brown sugar

3/4 C. all purpose flour

6 T. butter or margarine

Handful of chopped walnuts or pecans (optional)

Preheat oven to 375° F. Butter or spray a shallow casserole. Toss apple slices and cranberries with lemon juice. Blend cinnamon, brown sugar, flour, butter and salt together until the mixture resembles coarse crumbs. Stir in nuts. Put apples into casserole. Press topping over them.

Bake 45 minutes to 1 hour, until apples are tender. The topping gets very chewy and candy-like, and this crisp is delicious served warm with ice cream, room temperature, or cold.

Serves 4-6.


6 T. melted butter, cooled

2 eggs

2 T. molasses

1 1/4 C. unsweetened pumpkin puree

1/2 C. orange juice or water

1 C. all-purpose flour

1/2 C. whole-wheat flour

1/2 C. brown sugar

1/2 t. salt

1 t. baking soda

1/2 t. baking powder

1/2 t. ground cloves

1/2 t. cinnamon

1/2 C. roughly chopped walnuts

1/2 C. dried cranberries or raisins

Preheat the oven to 350° F. Fit 16 muffin cups with paper liners, or grease each cup well. Set aside.

Combine the melted butter, eggs, molasses, pumpkin puree and orange juice in a bowl. Mix until well blended.

Combine the all-purpose flour and whole-wheat flour in a large bowl. Add the sugar, salt, baking soda, baking powder, cloves and cinnamon; stir with a whisk to combine.

Gradually stir the liquid ingredients into the flour mixture, mixing until just combined. Fold in the walnuts and cranberries. Spoon the batter into the lined muffin cups. Place the muffin tin in the oven and bake for about 30 minutes, or until completely cooked through. Serve warm with unsalted butter.

If you're planning to freeze some for later, let them cool completely before wrapping and freezing.

Yields 16 muffins


1 3/4 C. (about 14 to 16 cookies) crushed toffee or plain shortbread cookies

4 t. butter or margarine, melted

3 8-oz. packages cream cheese, softened

1 1/4 C. packed brown sugar

1 15-oz. can pure pumpkin puree

2/3 C. evaporated milk

2 large eggs

2 T. cornstarch

1/4 t. ground cinnamon

1 C. chopped or crushed hard-toffee candies, divided 1 cup sour cream, at room temperature

2 T. granulated sugar

1/2 t. vanilla extract

Caramel ice cream topping (optional)

Preheat oven to 350° F.

For crust, combine cookie crumbs and butter in small bowl. Press onto bottom and 1 inch up on side of 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown).

Cool on wire rack for 10 minutes.

For cheesecake, beat cream cheese and brown sugar in large mixer bowl at medium speed until creamy. Add pumpkin, evaporated milk, eggs, cornstarch and cinnamon; beat well. Stir in 1/3 cup toffee pieces. Pour into crust.

Bake for 60 to 65 minutes or until edge is set but center still moves slightly.

Remove from oven and top with 1/3 cup toffee pieces.

For topping, combine sour cream, sugar, vanilla extract and remaining toffee pieces in small bowl; mix well. Spread over surface of warm cheesecake.

Bake for 8 minutes. Cool on wire rack.

Refrigerate for several hours or overnight. Remove side of springform pan. Serves 12.

Source: Nestle.

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1/4 lb. butter

3/4 C. flour

2 1/2 to 3 quarts water

2 T. chicken base

2 quarts chicken stock (see chicken tenders recipe)

Water for cooking vegetables

1 lb. fresh carrots, diced

6 to 7 ribs celery, diced

1 medium onion, diced

3/4 t.white pepper

3/4 t. garlic powder

Cooked chicken tenders (see recipe)

10 oz. egg noodles (see directions for cooking)

In a large kettle, melt butter. Add flour, and cook 3 to 4 minutes. Slowly add the 2 1/2 to 3 quarts of water, stirring constantly. (The amount of water used depends on how thick you want the soup.) Simmer 20 minutes. Add chicken base and chicken stock.

While chicken stock mixture is cooking, bring 2 quarts of water to a boil in a separate kettle. Add carrots, celery and onion. Cook 6 minutes. Drain. Add to chicken stock mixture along with pepper and garlic powder. Simmer 10 minutes. Add diced cooked chicken. Cook noodles according to following directions. Add to soup.

Makes 8 to 10 servings.

To cook noodles: In a large kettle, bring 1 gallon of water to a boil. Add 1 to 2 teaspoons salt. Drop noodles into boiling water. Cook 3 to 4 minutes. Drain, and rinse with cold water. Add to soup. Noodles will continue to cook in the hot soup. Also, the soup will thicken some after the noodles are added.

Chicken tenders for chicken harvest soup

2 quarts water

2 T. chicken base

1 small onion, cut in quarters

1/2 rib celery, cut in 2-inch segments

2 1/2 lbs. chicken tenders, thawed

In a large kettle, bring water, chicken base, onion and celery to simmer. Add chicken. Gently simmer until done, about 5 to 6 minutes. Do not overcook. Drain chicken, and reserve stock. (This can be used for the stock in the previous recipe.) Place chicken in freezer to stop the cooking process. When cool, dice into 1/2-inch cubes using a sharp knife. Add to soup.


1 C. cream cheese, softened

1 C. chevre cheese, softened

1/2 C. dried cranberries

1/3 C. walnuts, toasted

1 T. parsley, chopped

Cook walnuts in a skillet with a little bit of oil until toasted, about four minutes.

Mash together the cream cheese and chevre cheese in a medium bowl.

Add the cranberries, toasted walnuts and parsley. Mix well.

Scrape mixture into decorative bowl and serve with crackers or bagels.


1 unbaked 9-inch pastry shell

1 LB. sweet potatoes, baked and peeled

2 large eggs, beaten

1 C. sugar

1/8 t. nutmeg

2 T. flour

1/2 C. plus 2 T. milk

9 T. margarine or butter, melted

3 T. white corn syrup

1/4 t. vanilla extract

Bake sweet potatoes in oven or microwave until soft. Remove from oven and, when cool enough to handle, peel. Place in bowl of electric mixer and beat until smooth. Add eggs and beat 2 to 3 minutes.

Combine sugar, nutmeg and flour. Stir to blend. Add to sweet potato mixture.

Mix until well-blended. Add milk and stir to blend.

Melt butter or margarine. Stir in corn syrup and vanilla. Add to sweet potato mixture. Beat until well-blended. Pour into unbaked pastry shell. Bake in a preheated 375-degree oven for about 45 minutes, or until set.

Makes 8 servings.

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3 t. vegetable oil, divided

3 T. finely chopped onion

1/2 C. plus 2 T. water

1/2 C. milk

1 t. salt

2 3/4 C. flour

1 1/2 t. brown sugar

1 to 1 1/2 t. Italian herb seasoning

1 1/2 t. bread machine yeast

Heat 1 1/2 t. of the oil in a small skillet. Add onion; cook and stir until onion is translucent.

Add water, milk, remaining 1 1/2 teaspoons oil, the onion mixture, salt, flour, brown sugar, Italian herb seasoning and yeast to bread machine pan in the order suggested by manufacturer. Select basic cycle; medium/normal color setting.

Yield: 1 (1 1/2-pound) loaf.

Source-Breaking Bread with Father Dominic


1 C. water

1 T. butter

2 1/4 C. bread flour

3 T. sugar

1 T. dry milk

1 t. salt

1 1/2 t. active dry yeast

1 egg beaten
1/3 C. whipping cream

1/3 C. Kahlua or coffee flavored liqueur

Using a bread machine: Measure all ingredients, except egg, into the bread  pan in the sequence listed. Follow instructions for your bread machine. Select Dough setting (for rolls); press start. When cycle is complete, remove dough from machine. Cover and let rest 20 minutes. Meanwhile, sprinkle walnuts in a greased 9 x13  cake pan. On a lightly floured surface, roll the dough into a 12 x 8  rectangle.

Spread with softened butter. Sprinkle liberally with brown sugar. Roll up jelly- roll style, starting from one of the long sides. Pinch seams to seal. Cut into 1" slices. Place rolls, cut side down, in the prepared pan. Cover and let rise until nearly double (30-60 minutes). Brush with beaten egg. Combine 1/3 cup whipping cream and 1/3 cup kahlua. Pour the mixture over the rolls.

Bake in a 350° F. oven about 25 minutes or until browned. Cool slightly (about 5 minutes). Invert onto a serving plate. Serve warm.

Makes 12 - 15 rolls.


1 C. plus 2 T. milk

1 T. butter

1 1/2 T. honey

3/4 t. salt

1 1/2 t. ground cinnamon

1/4 t. ground cloves

1/2 t. ground coriander

3 C. flour

1 1/2 t. bread machine yeast

Add milk, butter, honey, salt, cinnamon, cloves, coriander, flour and yeast to bread machine pan in the order suggested by the manufacturer. Select basic cycle; medium/color settings.

Yield: 1 (1 1/2-pound) loaf.

Source-Breaking Bread with Father Dominic

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4 pork chops

1 pkg. onion soup mix

1 cup chicken broth

Place pork chops in crockpot. In a separate bowl, combine soup mix and chicken broth, stir. Pour over chops. Cook on low heat for 6 to 8 hours.


3/4 lb. lean beef stew meat, cut into 3/4-in. cubes

1 large onion

2 large cloves garlic, minced

1 (14.5-oz.) can ready-cut tomatoes, with juice

1 (7-oz.) can diced green chiles, drained

1 (8.5-oz.) can whole-kernel corn, undrained

1 1/2 t. dried oregano

1 t. ground cumin

1/2 t. salt

1/4 t. ground red pepper

2 T. yellow cornmeal

Combine all ingredients, except cornmeal, in a 3.5 qt. slow cooker, mixing well. Cover and cook on LOW 7 to 8 hours or until meat is tender.

Turn control to HIGH. Stir in cornmeal. Cover and cook on HIGH 20 to 25 minutes.

Serves 4.


4 lb. beef short ribs

2 T. vegetable or olive oil

2 onions, sliced

1 C. dry red wine

1/2 C. ketchup

6 T. light brown sugar

3 T. vinegar

1/2 t. powdered ginger

4 cloves garlic, minced

1/2 C. beef broth

Salt and pepper to taste

Brown short ribs in hot oil in skillet or in crockpot if it has a browning unit. Place sliced onions at bottom of crockpot. Place ribs on top. Mix remaining ingredients in a bowl and pour over ribs. Cover pot; set at LOW and cook for 6 to 8 hours or until meat is tender. Add salt and pepper during last hour. If there is an excess of sauce, turn pot to HIGH and cook, uncovered, for an additional 30 minutes.

Serves 6 to 8.


1 (10 3/4-oz.) can cream of chicken soup, reduced fat variety

1 1/2 C. evaporated milk

1 C. hot water

1 t. dried parsley flakes
1/8 t. black pepper

3/4 C. onion, finely chopped

1 C. frozen whole kernel corn, thawed

2 C. raw potatoes, finely chopped

2 full cups diced cooked chicken breast

1 C. frozen peas, thawed

Spray a slow cooker container with butter-flavored cooking spray.

In prepared container, combine chicken soup, evaporated skim milk, water, parsley flakes, and black pepper. Stir in onion, corn, and potatoes. Add chicken. Mix well to combine.

Cover and cook on LOW for 6 to 8 hours. Mix well before serving. Just before serving, stir in peas.

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For thickening – In sauces and custards, 2 egg yolks equals 1 egg.

For baking – 2 egg yolks plus 1 tablespoon cold water equals 1 egg.

For measuring

1 1/2 tablespoons stirred egg yolks equals 1 egg yolk

2 tablespoons stirred egg whites equals 1 egg white

3 tablespoons mixed broken yolks and whites equals 1 medium size egg
6 medium eggs equal about 1 cup

5 large eggs equal about 1 cup

4 extra large eggs equal about 1 cup
10 to 11 medium egg whites equal about 1 cup

8 large whites equal about 1 cup

13 to 14 egg yolks equal about 1 cup

12 large yolks equal about 1 cup

10 to 11 extra large egg yolks equal about 1 cup

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