1/4 butter, softened
2 Tbsp liquid honey
Whip together until well combined.
Monday, April 20, 2020
Sunday, April 12, 2020
Scalloped Potatoes for the Slow Cooker
1/2 tsp cream of tartar
1 cup water
8-10 medium potatoes, thinly sliced
half an onion, chopped
salt to taste
pepper to taste
1 cup grated cheddar cheese
1 can cream of mushroom soup (cream of celery or chicken can also work)
1 tsp paprika
1. Dissolve cream of tartar in water. Add potatoes and toss together. Drain.
2. Place half of potatoes in slow cooker. Sprinkle with onions, salt, pepper and half of cheese.
3. Repeat with remaining potatoes and cheese.
4. Spoon soup over the top. Sprinkle with paprika.
5. Cover. Cook on low 8-10 hours or high 4 hours.
Variation: For thicker scalloped potatoes, sprinkle each layer of potatoes with 2 Tbsp flour.
1 cup water
8-10 medium potatoes, thinly sliced
half an onion, chopped
salt to taste
pepper to taste
1 cup grated cheddar cheese
1 can cream of mushroom soup (cream of celery or chicken can also work)
1 tsp paprika
1. Dissolve cream of tartar in water. Add potatoes and toss together. Drain.
2. Place half of potatoes in slow cooker. Sprinkle with onions, salt, pepper and half of cheese.
3. Repeat with remaining potatoes and cheese.
4. Spoon soup over the top. Sprinkle with paprika.
5. Cover. Cook on low 8-10 hours or high 4 hours.
Variation: For thicker scalloped potatoes, sprinkle each layer of potatoes with 2 Tbsp flour.
Friday, April 10, 2020
Dorothy Lynch Salad Dressing (From I.B.)
Blend all together in blender and store in fridge:
1/2 to 3/4 cup sugar
2/3 cup vegetable oil
1 can tomato soup
1/2 cup vinegar
1/8 tsp garlic powder
1 tsp celery seed
1 tsp dry mustard
1 tsp salt
1/2 tsp pepper
Tastes great on taco salad - a mixture of:
- cooked ground beef
- drained kidney beans
- lettuce
- cucumber
- onion, red or green, chopped
- tortilla chips, broken in to pieces
- cheese, grated
1/2 to 3/4 cup sugar
2/3 cup vegetable oil
1 can tomato soup
1/2 cup vinegar
1/8 tsp garlic powder
1 tsp celery seed
1 tsp dry mustard
1 tsp salt
1/2 tsp pepper
Tastes great on taco salad - a mixture of:
- cooked ground beef
- drained kidney beans
- lettuce
- cucumber
- onion, red or green, chopped
- tortilla chips, broken in to pieces
- cheese, grated
Saturday, March 28, 2020
S's Banana Chocolate Chip Muffins
3 ripe bananas
3/4 cup sugar (I use less than 1/2 cup)
100 mL melted butter or canola oil
1 egg
2 Tbsp milk
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1-1/2 cups flour
1/2 cup chocolate chips
Mash bananas. Add sugar, mixing to combine. Melt butter and set aside to cool. Lightly beat together butter, egg and milk. Add to banana mixture. Sift baking soda, baking powder, salt and flour in to the banana mixture. Mix lightly with a fork until just combined. Stir in chocolate chips. Spoon into well greased muffin tins. Bake at 190 deg C (375 deg F) for 15-20 minutes or until done. Makes 12 muffins.
3/4 cup sugar (I use less than 1/2 cup)
100 mL melted butter or canola oil
1 egg
2 Tbsp milk
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1-1/2 cups flour
1/2 cup chocolate chips
Mash bananas. Add sugar, mixing to combine. Melt butter and set aside to cool. Lightly beat together butter, egg and milk. Add to banana mixture. Sift baking soda, baking powder, salt and flour in to the banana mixture. Mix lightly with a fork until just combined. Stir in chocolate chips. Spoon into well greased muffin tins. Bake at 190 deg C (375 deg F) for 15-20 minutes or until done. Makes 12 muffins.
Saturday, March 14, 2020
Friday, February 28, 2020
Saturday, February 15, 2020
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