Okay, this is not an off the shelf recipe, really. But is it made of things we should have on hand...I made these yesterday for the kids lunches and froze them in baggies of two. They were very good, taste just like a corndog!
Corn Dog Muffins
¼ c. margarine, softened
9 Tbsp sugar
2 eggs
1 Tbsp vanilla
1 ½ c. Bisquick
¼ c. cornmeal
2/3 c. milk
2 Tbsp brown sugar
4 hot dogs chopped
Grease 12 muffin cups. Mix all ingredients except hot dogs well. Fill muffin tin ¼ full with batter. Divide the hot dogs evenly between the 12 cups. Pour remaining batter into each cup until about ¾ full. Bake at 400 degrees for 14-18 minutes.
Tuesday, August 25, 2009
Sunday, August 23, 2009
August Food Storage Goals
Try one new recipe
Purchase supplies for 12 meals. Suggestion: Purchase a variety of meals so that you have a variety in your food storage.
Gather spices for all meals
Learn to can butter
Purchase supplies for 12 meals. Suggestion: Purchase a variety of meals so that you have a variety in your food storage.
Gather spices for all meals
Learn to can butter
Cake Mix Cookies
This weeks treat recipe was:
Cake Mix Cookies
1 box regular cake mix
½ cup margarine, softened
1 tsp. vanilla
2 eggs
Chocolate chips
Nuts (optional)
Combine cake mix, margarine, vanilla and eggs. Place on greased cookie sheets 2” apart. Bake at 350˚ for 10-12 minutes. Let cool 2 minutes and remove to rack.
Cake Mix Cookies
1 box regular cake mix
½ cup margarine, softened
1 tsp. vanilla
2 eggs
Chocolate chips
Nuts (optional)
Combine cake mix, margarine, vanilla and eggs. Place on greased cookie sheets 2” apart. Bake at 350˚ for 10-12 minutes. Let cool 2 minutes and remove to rack.
Tuesday, August 4, 2009
The Best Homemade Bread Ever!
At Least in my own opinion *wink* I hope y'all will try it. (marie's recipe)
1/4 C Water
1 T Yeast
1 T Sugar
*Mix together in a warmed mixing bowl for yeast to proof*
1 1/2 C Milk (skim, whole, evaporated - whatever you have)
1/2 C Water
1 Stick Butter (Or equivalent in Oil)
*warm mixture in microwave, if using butter, heat for 2 minutes*
1 T Salt
1 Whole Egg (powdered or fresh)
1/2 C Sugar
4 C Flour
*using cookie paddle, add 2 C Flour, 1 T Salt, Egg & 1/2 C sugar to yeast mixture & mix on low. Slowly add Milk mixture. Add remaining 2 C flour and mix on low until mixture is very smooth and there are no lumps.
2 1/2 C Flour
* switch to dough hook and add 1/2 C flour at a time until you have added all 2 1/2 C. Check dough - you may have to add another 1/2 C here, until mixture pulls from side - but still sticky.
*remove dough from bowl onto floured surface and knead in approximate 1/2 C to 1 whole C of flour. Knead by hand for about 10 minutes - do not skimp on the kneading or bread will *pop* while rising and baking. You'll know you have enough flour and kneading when the bread no longer requires flour to keep from sticking to your surface but is smooth and soft - not tough.
*cover and let rise in a warm place for 1 hour.
* punch down dough, separate and form into 2 ea - 9 inch loaves or 3 ea - 8 inch loaves. let rise in a warmed (but off) oven until doubled.
* when doubled, turn oven to 425 degrees and bake for approx. 30 minutes. or golden brown on top and hollow when tapped on top. brush top with butter & wipe excess w/paper towel for a nice shine. let cool in pan for 10 minutes before removing, then cool on wire wracks covered with a towel.
Enjoy!
1/4 C Water1 T Yeast
1 T Sugar
*Mix together in a warmed mixing bowl for yeast to proof*
1 1/2 C Milk (skim, whole, evaporated - whatever you have)
1/2 C Water
1 Stick Butter (Or equivalent in Oil)
*warm mixture in microwave, if using butter, heat for 2 minutes*
1 T Salt
1 Whole Egg (powdered or fresh)
1/2 C Sugar
4 C Flour
*using cookie paddle, add 2 C Flour, 1 T Salt, Egg & 1/2 C sugar to yeast mixture & mix on low. Slowly add Milk mixture. Add remaining 2 C flour and mix on low until mixture is very smooth and there are no lumps.
2 1/2 C Flour
* switch to dough hook and add 1/2 C flour at a time until you have added all 2 1/2 C. Check dough - you may have to add another 1/2 C here, until mixture pulls from side - but still sticky.
*remove dough from bowl onto floured surface and knead in approximate 1/2 C to 1 whole C of flour. Knead by hand for about 10 minutes - do not skimp on the kneading or bread will *pop* while rising and baking. You'll know you have enough flour and kneading when the bread no longer requires flour to keep from sticking to your surface but is smooth and soft - not tough.
*cover and let rise in a warm place for 1 hour.
* punch down dough, separate and form into 2 ea - 9 inch loaves or 3 ea - 8 inch loaves. let rise in a warmed (but off) oven until doubled.
* when doubled, turn oven to 425 degrees and bake for approx. 30 minutes. or golden brown on top and hollow when tapped on top. brush top with butter & wipe excess w/paper towel for a nice shine. let cool in pan for 10 minutes before removing, then cool on wire wracks covered with a towel.
Enjoy!
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