My Cookbook

All the recipes my granny and I make. I love good food.


Pumpkin Cheesecake

3 – 8 oz. packages of cream cheese (room temperature)

Beat with mixer and add:

1 – 15 oz. can of pumpkin

3 eggs

1 egg yolk

1/8 tsp. cloves

1/8 tsp nutmeg

½ teaspoon cinnamon

¼ cup sour cream

1 ½ cup sugar

2 tablespoons flour

1 teaspoon vanilla

Mix with electric mixer until blended. Add flour and mix. Add vanilla. Put into springform pan after you make crust.

350 degrees for 1 hour. Let rest 15 minutes. Refrigerate.

 

Crust for pumpkin cheesecake

1 – ¾ coup graham cracker crumbs, crushed

2 tablespoons brown sugar

½ teaspoon cinnamon

Toss together and then add 1 stick of melted butter to the crumbs. Press into the bottom of the springform pan with measuring cup.

I made this for Lammas and it went better than expected. I didn’t use walnuts and used strawberries instead of raspberries. 
It tastes really good, especially the bananas. 
The picture of mine kind of looks gross, but it’s so good.
gluten-free baked oatmeal casserole
http://alwaysamrsforeverakidd.blogspot.com/2012/01/gluten-free-baked-oatmeal-casserole.html

I made this for Lammas and it went better than expected. I didn’t use walnuts and used strawberries instead of raspberries. 

It tastes really good, especially the bananas. 

The picture of mine kind of looks gross, but it’s so good.

gluten-free baked oatmeal casserole

http://alwaysamrsforeverakidd.blogspot.com/2012/01/gluten-free-baked-oatmeal-casserole.html

Hey there. Since this is getting followers, I decided to look up the links and photos for the recipes since most are from Taste of Home anyway. Some are very old though and not from a magazine or website so they won’t have pictures, that is, unless I take one the next time we eat! 

So, enjoy the new and improved cookbook. 

Reblogged from tomscatterhorn
Reblogged from soundlesswind

burnawaythemiles:

soundlesswind:

PEEPS, HELP, please. Please. Please. This is my dear friend, Dottiffany’s older brother. Donate if you can, but please help us Reblog this. For various factors, they cannot be insured for this operation.

Thank you from the bottom of our hearts, if you could just spread the word.

[The Donation Page Is Here]

Please reblog

Citrus Salad

Ingredients

  • 1 cup cubed fresh pineapple
  • 1 cup fresh orange pieces
  • 1 cup fresh tangerine pieces or 1 can (11 ounces) mandarin oranges, drained
  • 1 cup (8 ounces) sour cream
  • 1/2 cup miniature marshmallows
  • 1/2 cup flaked coconut
  • Lettuce leaves, optional

Directions

  • In a large bowl, combine the fruit sour cream, marshmallows and coconut. Cover and refrigerate for several hours. If desired, serve in a lettuce-lined bowl or on individual lettuce-lined plates. Yield: 6-8 servings.

(Source: tasteofhome.com)

Many of These (Taste of Home) Recipes on Pinterest

I made a board because I found a lot of the old favorites of my family on Taste of Home’s website.

http://pinterest.com/hollyhockdanu/favorite-taste-of-home-recipes/

Honey-Glazed Chicken

Ingredients

  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1 broiler/fryer chicken (about 3 pounds), cut up
  • 1/2 cup butter, melted, divided
  • 1/4 cup packed brown sugar
  • 1/4 cup honey
  • 1/4 cup lemon juice
  • 1 tablespoon reduced-sodium soy sauce
  • 1-1/2 teaspoons curry powder

Directions

  • In a large resealable plastic bag, combine the flour, salt and cayenne pepper; add the chicken pieces shake to coat. Pour 4 tablespoons butter into a 13-in. x 9-in. baking pan; place chicken in pan, turning pieces once to coat.
  • Bake, uncovered at 350° for 30 minutes. Combine the brown sugar, honey, lemon juice, soy sauce, curry powder and remaining butter; pour over chicken. Bake 45 minutes more or until chicken is tender, basting several times with pan drippings. Yield: 4-6 servings.

(Source: tasteofhome.com)

Ginger Chicken

Ingredients

  • 1 egg white, lightly beaten
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon cornstarch
  • 1/8 teaspoon white pepper
  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • SAUCE:
  • 1/2 teaspoon cornstarch
  • 2 tablespoons rice vinegar
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon sugar
  • STIR-FRY:
  • 1 tablespoon plus 2 teaspoons peanut oil, divided
  • 1 medium green pepper, julienned
  • 3 green onions, cut into 1-inch lengths
  • 1/2 cup canned bamboo shoots, finely chopped
  • 2 to 3 teaspoons minced fresh gingerroot
  • 1/4 cup slivered almonds, toasted
  • Hot cooked rice, optional

Directions

  • In a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and pepper. Add chicken; seal bag and turn to coat. Refrigerate for 30 minutes. For sauce, combine the cornstarch, vinegar, soy sauce and sugar until smooth; set aside.
  • Drain chicken and discard marinade. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm.
  • Stir-fry green pepper and onions in remaining oil for 2 minutes. Add bamboo shoots and ginger; stir-fry 3-4 minutes longer or until vegetables are crisp-tender.
  • Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and heat through. Sprinkle with almonds. Serve with rice if desired.
  • Yield: 4 servings.

(Source: tasteofhome.com)

Taco Lasagna

Prep: 20 minutes Bake: 25 minutes Yield: 9 servings

Ingredients

  • 1 pound ground beef
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped onion
  • 2/3 cup water
  • 1 envelope taco seasoning
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
  • 6 flour tortillas (8 inches)
  • 1 can (16 ounces) refried beans
  • 3 cups (12 ounces) shredded Mexican cheese blend

Directions

  • In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in black beans and tomatoes. Simmer, uncovered, for 10 minutes.
  • Place two tortillas in a greased 13-in. x 9-in. baking dish. Spread with half of the refried beans and beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese.
  • Cover and bake at 350° for 25-30 minutes or until heated through and cheese is melted.
Yield: 9 servings

(Source: tasteofhome.com)