Homemade Fruit Leather

This recipe is a little time consuming, but SUPER easy. It's also a great alternative to store bought fruit leather!

Ingredients:

1 1/2 pounds Strawberries

1/2 cup Sugar

Directions:

Puree strawberries with sugar in a blender until smooth, then strain through a fine-mesh sieve into a saucepan.

Bring puree to a boil, then simmer over medium-low heat, stirring occasionally, until thick enough to mound slightly (about 45 mins - 1 hour).

Preheat oven to 200° F, with the rack in the middle. Line a large baking sheet with parchment paper (or spray with non-stick cooking spray). Pour hot puree onto liner and spread thinly (as evenly as possible) into a 15 x 10 inch rectangular pan using a spatula. Dry puree in oven until it feels drier, but is still slightly tacky, about 2 hours.

Cool until completely dry for at least 3 hours (up to 24). Place a sheet of parchment paper over leather then peel off liner and roll up in parchment.

The Best Ever Pumpkin Cake

Pumpkin Bars

4 eggs

1 2/3 cup sugar

1 cup oil (try it w/less oil)3-28-09

1 16oz. Can pumpkin

2 cups flour

2 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1 tsp. salt

Mix together until smooth then pour into an ungreased 15x10x1 jellyroll pan.  Place into a preheated oven at 350 for 25-30 minutes.  Let cool completely and frost.

Frosting

8oz. cream cheese

1/2 cup butter

1 tsp. vanilla

2 cups powdered sugar (you may need to add more to

                         get the right consistency)

*optional – top each bar with a walnut after

              cutting.

 

How to make grape juice . . .

Needed:

Lots and Lots of Concord Grapes

Sugar

Bowling Water

Quart Size Jars

New lids

Rings for Jars

Canner

Directions:

Sterilize jars, lids, and rings.  Wash and take all the grapes from their stems.   Get your canner ready by filling with water and bring to a boil.  Take your sterilized jars and fill each jar with 1 cup grapes, 1/3 cup white sugar, and then fill the jar with boiling water leaving 1/2 inch head space.  Place a lid on each of the jars and then put on the rings.  Process the jars in the canner for 10 minutes.  Remove and let cool.  The longer you let it sit the more the flavor develops.  Give it at least a week before enjoying.  

When you are ready to serve, just strain to remove the pulp and there you have it.  Homemade grape juice.  I like this recipe versus concentrate, because in an emergency situation and water is limited you might need some extra liquid.  This will provide you with a source of fluids for drinking. 

Easy BBQ Sauce

2 cups ketchup

2 Tbls. brown sugar

2 Tbls. vinegar

2 Tbls. mustard

Combine the above ingredients and mix well.  It doesn't get much easier than that!

Beef and Noodle Bowl

Ingredients:

12 oz. Linguine, uncooked

3 cups broccoli florets

3 medium carrots, peeled and sliced

2 tsp. vegetable oil

1 lb. beef sirloin steak, cut into strips

1/2 cup Kraft Zesty Italian Dressing

1/2 cup teriyaki sauce

1 tsp. ground ginger

Cook pasta as directed on package, adding broccoli and carrots to the cooking water for the last 5 min. of the the pasta cooking time. Drain pasta mixture.

Meanwhile, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing, teriyaki sauce and ginger; cook until sauce thickens, stirring occasionally.

Just a side note from me...it is not going to thicken like a milk-based sauce. So don't wait for some thick sauce to form. It only take about 5 mins to simmer and thicken (this was where I did it took long and over cooked my meat!) And this also makes a lot. I not only fed us all tonight but I have two tupperware containers of noodles and beef in the fridge.

Better For You Buffalo Wings

1 - 2 lbs. chicken breasts or tenderloins

1 - 20 oz. can crushed pineapple (undrained)

6 Tbls. soy sauce

6 Tbls. lemon juice

3/4 Tbls. black pepper

2 Tbls. garlic powder

2-3 cups brown sugar

Directions:

Cut chicken into cubes.  Lay in prepared pan (I think it works best to use a jelly roll pan; an 11 x 13 - you may have to use two) so they are not overlapping.  Sprinkle generously with brown sugar and distribute pineapple over chicken.  Sprinkle with pepper.  Mix soy sauce and lemon juice; drizzle over chicken.  Sprinkle with garlic powder.  The original recipe says to bake this for 6-8 hours @ 225 degrees, but I never have this much time so I generally bake this for about 3 hours in a 300 - 325 degree oven.  The time can vary though depending on the size of your chicken pieces.  It is not necessary to turn or baste the wings.

Egg Rolls

1 lb. very lean ground beef or country sausage

-mix meat with 2 teaspoons grated fresh ginger and 1/4 teaspoon salt.  Brown mixture and drain well.

Stir Fry: After stir frying, add the following sauce:

4 cups diced cabbage  2 teaspoons hoisin sauce

1/4 cup chopped onion 2 teaspoons soy sauce

1/2 cup chopped celery 1/4 teaspoon salt

Shake garlic powder over the entire mixture or add fresh garlic and pepper to taste.

Can use regular egg roll wrappers or lumpia wrappers.  Moisten all along the edges and corners with water to help seal.  Place filling in one corner of square.  Fold sides in and bring up the bottom corner.  Roll several times until filling is securely sealed inside.  Fry until golden brown.

Macaroni and Tomato Soup

2 Tbls. oil

1/2 cup onion (chopped)

1/4 cup diced orange pepper

1 cup diced celery

1 - 10.5 oz tomato soup

1 can water

1 - 46 oz. tomato juice

4 oz. macaroni, cooked

Dash pepper

1/2 teaspoon salt (or more to taste)

1/2 teaspoon sweet basil

1 T sugar

1 to 2 bay leaves

Directions:

In heavy saucepan, melt butter; cook onion, orange pepper, and celery until limp but not brown.  Add remaining ingredients.  Heat to boiling.  Makes 10 to 12 one cup servings.

Oatmeal Blueberry Pancakes

Ingredients:

1 cup fresh blueberries
1 cup whole wheat flour
1 cup oatmeal flour (rolled oats buzzed in food processor or blender)
1 cup unsweetened soy/rice milk
1/2 cup water
1 teaspoon vanilla
1 teaspoon cinnamon
1 tablespoon sugar
2 teaspoons baking powder

1 teaspoon salt

Mix all the dry ingredients in large mixing bowl. Stir well. Add wet ingredients and blueberries, stir well.
Heat pan to low-medium heat. Use spray or butter to coat pan. Use a 1/3 cup scoop to drop batter onto pan. When edges are gold in color and a few bubbles rise to top, flip. After a few minutes and they look done I check by using a sharp knife to cut a tiny spot in the top.
This recipe made 9 average size pancakes, enough for 3 servings. The nutritional info I calculated is based on the ingredients I used above. (not including butter)

Adapted from calorie count website under recipes 

Hershey's Chocolate Cake!

Here is my favorite chocolate cake recipe!  It is super simple and every time it turns out soooo moist and soooo rich!  Especially when you add the chocolate frosting.

 Ingredients:

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil (i used grapeseed oil, works great!)
• 2 teaspoons vanilla extract
• 1 cup boiling water
• "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)
• Directions:
• 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans. 
• 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. 
  3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings. 
  VARIATIONS:
  ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
  THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost. 
  BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
  CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes. 
  "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
  
  1/2 cup (1 stick) butter or margarine
  2/3 cup HERSHEY'S Cocoa
  3 cups powdered sugar
  1/3 cup milk
  1 teaspoon vanilla extract
  
  Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Cinnamon Swirl Bread

• 1 cup warm milk (70 to 80 degrees F)
• 1/4 cup water (70 to 80 degrees F)
• 2 eggs
• 1/4 cup butter or margarine, softened
• 1 teaspoon salt
• 1/4 cup sugar
• 5 cups bread flour
• 2 1/4 teaspoons active dry yeast
• FILLING:
• 2 tablespoons butter or margarine, melted
• 1/3 cup sugar
• 1 tablespoon ground cinnamon
• GLAZE:
• 1 cup confectioners' sugar
• 4 teaspoons milk
• 1/2 teaspoon vanilla extract
• Heat milk, water, and butter till butter melts then let cool till it reaches 70 to 80 degrees.  While cooling combine dry ingredients in a mixer.  Add eggs and mix until combined.  When milk mixture is cooled add yeast and stir to dissolve.  Add mixture to dry ingredients and kneed in your mixer until the dough cleans the sides of the bowl and looks smooth.  Place in a greased bowl and allow to rise till doubled in size, about 1 hour.  After it's done rising punch down dough.  Turn dough onto a lightly greased surface(I use Pam); divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Brush with butter. Combine sugar and cinnamon; sprinkle over dough. Roll up tightly jelly-roll style, starting with a short side. Pinch seams and ends to seal. Place seam side down in two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise in a warm place until doubled, about 1 hour.  Bake at 350 degrees F for 25 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Remove form pans to wire racks to cool completely. Combine glaze ingredients; spoon over loaves.  
• I haven't used the glaze yet.  So far I have only used it for toast, AMAZING!  It would also be awesome for french toast.  
•  Adapted from allrecipes.com