Homemade Egg Noodles By Granny's Favorite Cookbooks

Homemade Egg Noodles

1 egg plus 3 egg yolks
3 Tbsp cold water
1 tsp salt
2 cups flour
Chopped fresh parsley or dried, optional

In a mixing bowl, beat egg and yolks until light and fluffy. Add water and salt; mix well. Stir in flour. Turn onto floured surface; knead until smooth. Divide into thirds. Roll out each portion to 1/8 inch thickness.

Cut noodles to desired width and length. Cook immediately in boiling salted water or broth for 7 to 9 minutes or until tender. Drain; sprinkle with parsley if desired. Makes about 5 cups noodles.

May store uncooked noodles in frig. For 2 to 3 days or frozen for 30 days.

Doughnuts By Granny's Favorite Cookbooks

Doughnuts

1 cup sugar
1 Tbsp nutmeg
1 tsp baking soda
½ tsp salt 2 eggs
1 Tbsp shortening
1 cup sour milk
6 cups flour

Mix sugar, nutmeg, soda, salt, milk and shortening. Add enough flour to roll out dough on a floured surface and cut with doughnut cutter. Heat shortening to 375 degrees F. and drop doughnuts in, turning several times. Drain on soft crumpled paper. Cool and dust with powdered sugar, or granulated sugar and or with cinnamon, or drizzle with glaze (see below) if desired. Repeat with doughnut centers.

Note: milk can be soured by adding 1 Tbsp vinegar to 1 cup fresh milk.

White Doughnut Glaze
2 cups powdered sugar
1 tsp vanilla extract
4 to 6 Tbsp milk
Mix powdered sugar, vanilla and milk with a fork to desired consistency. Thicken with powdered sugar or thin down with milk.

Cheddar Biscuits By Karens Creative Cooking

Cheddar Biscuits

2 cups Bisquick
1/2 cup shredded cheddar
2/3 cup milk
4 T butter (1/2 stick)
Garlic salt

Preheat oven to 450. Stir together biscuit mix, cheddar and milk until soft dough forms. Spoon onto greased sheet. Smooth tops down slightly. Bake for 8 - 10 minutes until golden. Melt butter and garlic. Brush on top and serve hot.

Bacon Wrapped Stuffed Creamed Cheese Chicken Breasts By Foodie Tv

Ingredients:

1 boneless skinless chicken breast
2 tablespoons cream cheese
1 tablespoon green onion, Chopped
2 pieces bacon, Partially Cooked

Directions:

Pound out Chicken breast so it is about 1/4" thick.
Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast. Roll Chicken breast up to conceal cream cheese.

Wrap partially cooked bacon around chicken breast and secure with toothpick. Plase on baking sheet and back for about 30 minutes at 375. Broil for about 5 minute to crisp bacon.

Of course you can use as many chicken breasts as you need for this recipe.

Bacon Bombs From Now Your Cookin

Bacon Bombs:
1 can (8ct.) Pillsbury Grands Flaky
Layers Biscuits
Cubed Mozzarella Cheese (1-1″ cube
per Bomb)
2 lbs. of Bacon (1 slice per Bomb)
Sticks
Oil for frying (I used Canola)
Directions:
Cube up the Cheese, and cut each
Biscuit into fourths. Place one piece of
Cheese inside a Biscuit quarter, and
roll it up in there, nice and tight…
Wrap each rolled Bomb in a slice of
Bacon, and secure it with a skewer or
toothpick…
In a med/large pot, heat up approx.
2″ of Oil (to 350 degrees) and fry them
up in small batches. Maybe one or
two at a time, the oil will expand so
stay close…
Drain them on some Paper Towel, but
serve them up good and warm. YUM!!

Bacon Brown Sugar From Kitchen Scoop

	1/3 cup light or dark brown sugar, packed 1 teaspoon mustard powder 1 pound sliced bacon Line the bottom of 2 11-by-17-inch jellyroll pans with parchment paper.* Set aside. Stir together brown sugar and mustard in a small bowl. Spread a piece of waxed paper on counter, or use a large, flat plate. Place first slice of bacon on waxed paper. Sprinkle 1 teaspoon of the sugar mixture evenly over top side of bacon. Press sugar mixture into bacon with your hands. Place the bacon slice on baking pan. Repeat process with remaining bacon slices. (You may have a small amount of sugar mixture left over.) Preheat the oven to 350 degrees F. Place both baking sheets in oven and bake 25 minutes, or until crisp. Stop halfway through and rotate the positions of the baking sheets. Remove from oven, drain briefly on paper towels to absorb excess fat, and then transfer to a serving dish. Serve at once

Bacon Wrapped Meatloaf Cupcakes By Yummy Recipes

Bacon Wrapped Meatloaf Cupcakes

Ingredients (for 12)
1 1/2 lbs ground beef
1 cup bread crumbs
1 onion, finely diced
1 egg, lightly beaten
1 1/2 tsp salt
1/2 tsp pepper
1 (8-ounce) can tomato paste
2 tbs brown sugar
1 1/2 tbs Dijon mustard
1 1/2 tbs Worcestershire sauce
12 slices of bacon
4-6 potatoes
1/4 cup shredded cheddar cheese
2 tbs butter
1/4 cup milk
1/2 tsp salt

Directions
Preheat oven to 350 degrees F.
Making the Meatloaf: Line your muffin tin with the bacon so that each tin is circled by one strip.
Mix together the beef, bread crumbs, onion, egg, salt, pepper, tomato paste, sugar, mustard, and Worcestershire sauce. Form the meat into 12 equally sized balls and place them into the bacon-lined muffin tins. Fold the top of the bacon over, if needed.
Pop them into the oven for 45 minutes to 1 hour, or until the meat is cooked through and the bacon is crisp.
Making the Potatoes: While the meatloaf is cooking, prepare your mashed potatoes. Dice up the potatoes and boil them in salted water until they’re soft. Drain the potatoes, pop them into a mixing bowl, and mash them with a fork until they’re completely smooth. Add your butter, cheese, milk, salt, etc and mix until fully combined. Move your mashed potatoes into a piping bag (or a zip-lock with an edge cut off) and save it until the meatloaf is ready.
Assembling the "cupcake": Once the meatloaf is ready, take em out of the oven, and pipe them with the mashed potatoes! After they’re all piped, pop them back into the oven, and turn your heat up to 400-500 degrees. Heat until the tops of the potatoes are golden brown (it should be very quick – no more than 5-6 minutes).
Remove them from the oven, let cool for a bit, and enjoy!

Creamed Potato and Peas By Granny''s Favorite Cookbooks

Creamed Potatoes and Peas

2 lbs red potatoes, boiled
¼ cup butter 3 Tbsp. flour
1 ½ tsp. salt
¼ tsp. pepper
1 ½ cups milk
1 cup evaporated milk
10 oz. frozen peas
½ cup onion, diced
4 slices bacon, cooked and crumbled

Preheat oven to 325 degrees F. Cut potatoes in half and place on greased baking pan. Sprinkle peas over potatoes. In saucepan, melt butter and stir in flour, salt and pepper. Add milk, stirring constantly until right consistency. Pour sauce over vegetables. Top with bacon and bake for 20 to 25 minutes.

Cucumber Jar Salad By Foodie Tv

Foodie TV

Cucumber Jar Salad

Ingredients:

4 thinly sliced cucumbers
1-large sliced red onions
1-large sliced green bell peppers
1-tbsp salt
2-cup white vinegar
1 1/2-cups sugar
1-tsp celery flakes
1-tsp red pepper flakes

Directions:

Mix cucumbers, onions, peppers and salt; set a side.

Put vinegar, sugar, celery flakes and pepper flakes in a pot and bring to a boil. Remove from heat and add 2 handfuls of ice until melted.


Place all veggies in large mouth canning jars (2 quarts or 1 half gallon jar)

Pour mixture over cucumbers, store in refrigerator.
Will keep up to 2 months

Chili Covered Deep Fried Burrito By Farmhouse Favorites

Chili Covered Deep Fried Burrito

1 pkg Burrito size tortillas
1 can refried beans
1 pound of hamburger
1 can chopped green chilies
1/2 pkg of chopped green onion

Brown your hamburger and when almost done add the onion. When cooked add the beans and chilies. Place a good scoop of your meat mixture on a burrito shell and wrap where the mixutre will not fall out. Secure with a toothpick and deep fry.

Serve these burritos with your favorite chili over the top and garnish with lettuce, tomato, onion, cheese, and any other topping of your choice.

Biscuits By Granny's Favorite Cookbooks

Biscuits

2 cups sifted flour
1 Tbsp baking powder
1 tsp salt
¾ cup milk, (add ¼ cup for drop biscuits)
1/3 cup shortening

Sift together dry ingredients. Cut in shortening until crumbly. Add milk until dough forms. Roll out dough and cut biscuits (or drop by heaping spoonful) onto greased baking sheet; bake at 375 degrees F. for 15 minutes or until golden brown.

Apple Pie Filling in a Jar By Foodie Tv

Foodie TV

What to do with extra Apples?
Apple Pie Filling in a Jar

Ingredients:

4 1/2 - cups sugar
1 - cup cornstarch
2 - teaspoons cinnamon
1/4 - teaspoon nutmeg
1 - teaspoon salt
3 - tablespoons lemon juice
10 - cups of water
6 pounds of tart apples, washed, peeled and thinly sliced
(I used a combination of golden delicious and granny smith apples)

Directions:

In a large pot, blend together sugar, cornstarch, cinnamon, nutmeg and salt. Stir in the 10 cups of water and lemon juice with a wire whisk. Cook and stir until bubbly and thick; remove from heat.

While the filling is cooking peel and slice the apples. Add apples to a solution of 3 tablespoons of lemon juice to 1 quart of water to avoid discoloration while you peel all the apples.

Drain the fruit well before packing in jars. Pack apples into clean, hot canning jars leaving an inch from the top of the jar.

Fill with the hot syrup, leaving 1/2 inch space from the top of the jar. Remove air bubbles by running a knife around the insides of each jar. Close the jars with sterile lids and rims.

Process in a boiling water bath for 20 -30 minutes Use a jar tongs to remove the jars from water Place the jars on a dish towel to dry and allow the jars to cool for several hours.

Check the seals to make certain the lids are sealed properly (the lids should be lowered in the middle and not move up or down)

To Make Apple Pie:
Pour 1 quart jar of home canned apple pie filling into an unbaked 8-9 inch pastry shell and dot with butter.

Place top crust, trim and crimp the crust around the edges and then cut slits to vent the steam. Sprinkle with sugar and bake at 400 degrees for about 30 minutes or until the filling is bubbling.

Cabbage Rolls By Foodie Tv

Foodie TV

Cabbage Rolls:

Ingredients:

12 leaves cabbage
1 cup cooked white rice
1 egg, beaten
1/4 cup milk
1/4 cup minced onion
1 pound extra-lean ground beef
1 1/4 teaspoons salt
1 1/4 teaspoons ground black pepper
1 (8 ounce) can tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce

Directions:

Directions

Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
Cover, and cook on Low 8 to 9 hours.

Baked Potato Rounds From Recipes Filled with Love

Baked Potato Rounds


4 large baking potatoes, cut into 1/2 inch slices (I used Russet and Yukon)
1/4 cup melted butter
salt and pepper to taste
2 TBL crushed garlic
8 slices bacon, cooked and crumbled
8 ounces shredded Cheddar cheese
1/2 cup chopped green onions
sour cream

Preheat oven to 400 degrees F (200 degrees C).
Brush both side of potato slices with butter, add salt, pepper and garlic; place them on a parchment lined baking sheet. Bake in the preheated oven for 30 to 40 minutes or until lightly browned on both sides, turning once (I forgot to turn them, they were fine).

When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted (I just turned the oven off and let the heat melt it all). Serve with sour cream if desired. (I forgot it for my pics)

Bake Taco Ring From Southern Family Recipes

Bake Taco Ring

Ingredients:
1 lb. ground beef
1 package (1.25 oz) taco seasoning mix
1 c. (4 oz) shredded cheddar cheese
2 tbs water
2 8-oz packages refrigerated crescent rolls
1 medium green bell pepper
1 c. salsa (optional)
3 c. lettuce, shredded (we used more — ¾ a head)
1 medium tomato, diced
¼ c. onion, chopped
½ c. pitted ripe olives
sour cream

Directions:
–Preheat oven to 375°. Brown the ground beef, then drain. Add taco season and simer
–Unroll the crescent dough; separate into triangles. Arrange triangles in a circle on a pizza pan with the wide ends toward the center of the pan, overlapping each other. It will look like a large sun with the points hanging half off the pan. There should be a 5 or 6 inch opening in the center.
–Spoon the meat mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough. (Filling will not be completely covered).
–Bake 18-22 minutes or until golden brown.
–Shred lettuce, dice tomato, onions, olives, green pepper, and whatever other items you want to put inside. Place them in center of the taco ring and use that as your toppings!
– Now enjoy & don’t eat to much

Baked Crab Ragoon From Fun Recipes

Weight Watchers Baked Crab Ragoon
By ~ ZipList melliemel818


Makes 14 (2 per serving)

Ingredients
1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
14 won ton wrappers
1 green onions (small)
4 oz surimi (Imitation Crab) or substitute crab meat with Jalapeno pepper
3 oz cream cheese

Instructions
In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth. Stir in crab and onion. Place 2 teaspoonful’s in the center of each wonton wrapper. Moisten edges with water; bring corners to center over filling and press edges together to seal. Place on a baking sheet coated with non-stick cooking spray. Lightly spray wontons with nonstick cooking spray. Bake at 425 °F (210 °C) for 8-10 minutes or until golden brown. Serve warm

Aussie Beef Pie From Recipes From The World

Aussie Beef Pie

Shortcrust Pastry

1 and 1/4 sticks unsalted butter, chilled and cut into cubes
2 cups (300 g) all purpose flour
½ tsp salt
1.5 tsp white wine vinegar
1/3 cup water, chilled


Beef Pie

2 tablespoons olive oil
1/2 large white onion, diced
1/2 cup carrots, diced
1/2 cup celery, diced
3 garlic cloves, minced
1 tablespoon thyme
2 teaspoons oregano
1 can diced tomatoes, drained
1/4 cup wine, whichever ya got- I only had white open so that's what I used
2 teaspoons salt
1 teaspoon black pepper
1.5 pounds lean ground beef or sirloin steak cut into 1/2 inch cubes
1 tablespoon flour
1.5 cups beef stock, divided (you may not use all of it, just keep it handy in case you do)
2/3 cup frozen peas
1 batch of shortcrust pastry (see above) or 3 sheets of frozen pie dough
2 sheets of frozen puff pastry


Egg Wash

1 egg
3 tablespoons water
1 pinch salt


Method:

If you are planning pies for dinner, you’ll need to start this recipe about 6 hours before you intend to eat your pies to allow time for the pastry to rest in the fridge after mixing (at least 2 hours) and rolling (another 2 hours).
Start with the pastry. Sift the flour and salt in the bowl of a food processor and add the cubed butter, pulsing in 1-second bursts about 6 times to partly combine. Be careful not to overmix! Remove the dough from the processor and gently shape into an inch thick disc, wrap up in plastic wrap and place in refrigerator for 2 hours.
After 2 hours, rest the dough on the counter for 15 minutes. Roll out on a floured surface until the dough is about 3 mm thick. Trim the dough to the size of the baking pan(s) you’re planning to use, then drape gently into the dish. Press dough into all surfaces of the pan, and try to leave about ¼ inch overhang over the top. Cover with plastic wrap again and chill for another 2 hours.
While the dough is chilling, start on the pie filling. Heat the oil in a large saucepan over low heat and cook the onions until softened, about 3 minutes. Add the carrot, celery, garlic, thyme and oregano and cook for a further 5 minutes. Stir through the tomato, wine, salt and pepper and simmer for another 5 minutes.
Add the beef, stirring to combine and then add about ½ cup of the beef stock. Simmer and leave for 2 hours, stirring every 20 minutes. You may need to add more stock towards the end to ensure the mixture doesn’t catch on the bottom of the pan and burn. I ended up using about a total of 1.5 cups of stock.
Turn off the heat when the mixture is very integrated and has deepened in color a bit, and then sprinkle over the flour and stir through the mixture. Stir well to incorporate, and the residual heat from the mixture will allow any cooking liquid to reduce and thicken. You are after the consistency of a Bolognese sauce. If you need to add more stock, do. Add the peas, and let the residual heat defrost them. Season with additional salt and pepper to taste. Set the pan to the side to cool.
Heat your oven to 400° F and mix together egg wash ingredients.
After the mixture has cooled slightly, pull the dough out of the refrigerator and spoon the filling into the pans. Place puff pastry on top, press down gently to prevent air pockets, and trim excess from edges. Press puff pastry edges and shortcrust edges together with your fingers or a fork. Brush the top of the pie(s) with the egg wash, and cut a few slits into the crust to allow steam to escape during the baking process.
Bake the pie(s) at 400° for 15 minutes, then reduce heat to 350° and continue baking for additional 20 minutes or until golden brown.