1 10 oz package of frozen strawberries
1 cup sugar
2 egg whites
salt
1 Tbs lemon juice
1/2 pint whipping cream
1 tsp vanilla
graham cracker crust
Place defrosted berries in a bowl with sugar and egg whites, lemon juice and salt. Beat 15 minutes. Whip cream, add vanilla, fold in strawberry mixture. Pour into graham cracker crust shell. Freeze three hours or overnight.
Showing posts with label Kristin Price. Show all posts
Showing posts with label Kristin Price. Show all posts
Wednesday, September 16, 2009
Sunday, September 13, 2009
Oatmeal Blueberry Muffins - Kristin Price
1 ¼ c. quick cooking oats
1 c. all-purpose flour
1/3 c. sugar
1 T baking powder
½ t salt
1 c. milk
1 egg
¼ vegetable oil
1 c. blueberries
Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg and oil until just moistened. Fold in blueberries. Fill muffin cups 2/3 full with batter. Bake at 425 degrees for 20-25 minutes.
1 c. all-purpose flour
1/3 c. sugar
1 T baking powder
½ t salt
1 c. milk
1 egg
¼ vegetable oil
1 c. blueberries
Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg and oil until just moistened. Fold in blueberries. Fill muffin cups 2/3 full with batter. Bake at 425 degrees for 20-25 minutes.
Butterscotch Brownies - Kristin Price
½ c. butter
2 c. brown sugar
2 eggs
1 ½ c. flour
2 t baking powder
1 t vanilla
1 t salt
1 c. butterscotch chips
Preheat oven to 350 degrees. Melt butter in saucepan over low heat. Remove from heat. Stir in sugar until blended, cool. Stir in egg and vanilla. Stir dry ingredients together and blend in butter mixture. Add butterscotch chips. Spread into well-greased 9X13 pan. Bake 20-25 minutes. Cut into bars while still warm. DO NOT OVERBAKE!
2 c. brown sugar
2 eggs
1 ½ c. flour
2 t baking powder
1 t vanilla
1 t salt
1 c. butterscotch chips
Preheat oven to 350 degrees. Melt butter in saucepan over low heat. Remove from heat. Stir in sugar until blended, cool. Stir in egg and vanilla. Stir dry ingredients together and blend in butter mixture. Add butterscotch chips. Spread into well-greased 9X13 pan. Bake 20-25 minutes. Cut into bars while still warm. DO NOT OVERBAKE!
Golden Potato Soup - Kristin Price
3c. peeled and cubed potatoes
½ c. chopped celery
½ c. chopped onion
1 cube chicken bouillon
1 c. water
1 t dried parsley
1/2/ t salt
1 pinch ground black pepper
2 t all purpose flour
1 ½ c. milk
1 ½ cups American cheese
1 c. chopped ham
In large stock pot, add potatoes, celery, onion, chicken bouillon, water and parsley flakes. Season with salt and pepper and simmer until vegetables become tender. In separate bowl, mix flour and milk. Once blended add to soup mixture and cook until soup becomes thick. Stir in cheese and ham until cheese is melted.
½ c. chopped celery
½ c. chopped onion
1 cube chicken bouillon
1 c. water
1 t dried parsley
1/2/ t salt
1 pinch ground black pepper
2 t all purpose flour
1 ½ c. milk
1 ½ cups American cheese
1 c. chopped ham
In large stock pot, add potatoes, celery, onion, chicken bouillon, water and parsley flakes. Season with salt and pepper and simmer until vegetables become tender. In separate bowl, mix flour and milk. Once blended add to soup mixture and cook until soup becomes thick. Stir in cheese and ham until cheese is melted.
Grandma Johnson’s Scones - Kristin Price
1c. sour cream
1 t baking soda
4 c. all purpose flour
1 c. white sugar
2 t baking powder
¼ t cream of tartar
1 t salt
1 c. butter
1 egg
In small bowl, blend sour cream and baking soda, set aside. Preheat oven to 350 degrees. Lightly grease large baking sheet. In large bowl mix flour, sugar, baking powder, cream of tartar, and salt. Cut in butter. Stir in sour cream mixture and egg until just moistened. Turn dough onto lightly floured surface. Roll into ¾ in. thick round. Cut into 12 wedges and place 2 inches apart on baking sheet. Bake 12-15 minutes until golden brown on the bottom.
1 t baking soda
4 c. all purpose flour
1 c. white sugar
2 t baking powder
¼ t cream of tartar
1 t salt
1 c. butter
1 egg
In small bowl, blend sour cream and baking soda, set aside. Preheat oven to 350 degrees. Lightly grease large baking sheet. In large bowl mix flour, sugar, baking powder, cream of tartar, and salt. Cut in butter. Stir in sour cream mixture and egg until just moistened. Turn dough onto lightly floured surface. Roll into ¾ in. thick round. Cut into 12 wedges and place 2 inches apart on baking sheet. Bake 12-15 minutes until golden brown on the bottom.
Meatball Subs & Oven Fries - Kristin Price
Meatballs:
1 ½ lbs. ground sirloin,
1 large egg, beaten,
1 c. Italian bread crumbs,
4 cloves garlic, crushed and minced,
½ t crushed red pepper flakes,
2 t Worcestershire sauce,
¼ c. flat-leaf parsley leaves, chopped,
¼ c. grated Parmesan
Preheat oven to 450 degrees. Place ground sirloin in large mixing bowl and punch well in middle of meat. Fill well with egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese and salt and pepper. Mix until combined. Divide into 4 equal parts, roll each part into 4 balls and space equally on a nonstick baking sheet. Roast in oven about 12 minutes.
5 Minute Marinara Sauce
2 T olive oil,
4 cloves garlic crushed and chopped,
½ t crushed red pepper flakes,
2 T chopped fresh parsley,
½ t dried oregano,
1 can tomatoes or tomato sauce,
salt and pepper
Heat medium saucepan over medium heat. Add oil and garlic. When garlic sizzles, add herbs and crushed red pepper. Stir in tomatoes and season with salt/pepper. Bring to boil, reduce heat and simmer until meatballs are done.
Oven Fries
4 medium white potatoes, cut into 8 wedges lengthwise, olive oil, coarse salt and pepper
Drizzle potatoes with generous pour of olive oil. Toss with seasonings. Place on non-stick baking sheet and roast 20 minutes.
4 Crusty sub rolls, 2 ½ c. provolone cheese, basil for garnish
Combine meatballs and sauce. Pile into rolls. Top with shredded cheese and broil to melt cheese. Top with basil. Serve with fries.
1 ½ lbs. ground sirloin,
1 large egg, beaten,
1 c. Italian bread crumbs,
4 cloves garlic, crushed and minced,
½ t crushed red pepper flakes,
2 t Worcestershire sauce,
¼ c. flat-leaf parsley leaves, chopped,
¼ c. grated Parmesan
Preheat oven to 450 degrees. Place ground sirloin in large mixing bowl and punch well in middle of meat. Fill well with egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese and salt and pepper. Mix until combined. Divide into 4 equal parts, roll each part into 4 balls and space equally on a nonstick baking sheet. Roast in oven about 12 minutes.
5 Minute Marinara Sauce
2 T olive oil,
4 cloves garlic crushed and chopped,
½ t crushed red pepper flakes,
2 T chopped fresh parsley,
½ t dried oregano,
1 can tomatoes or tomato sauce,
salt and pepper
Heat medium saucepan over medium heat. Add oil and garlic. When garlic sizzles, add herbs and crushed red pepper. Stir in tomatoes and season with salt/pepper. Bring to boil, reduce heat and simmer until meatballs are done.
Oven Fries
4 medium white potatoes, cut into 8 wedges lengthwise, olive oil, coarse salt and pepper
Drizzle potatoes with generous pour of olive oil. Toss with seasonings. Place on non-stick baking sheet and roast 20 minutes.
4 Crusty sub rolls, 2 ½ c. provolone cheese, basil for garnish
Combine meatballs and sauce. Pile into rolls. Top with shredded cheese and broil to melt cheese. Top with basil. Serve with fries.
Stromboli – Kristin Price
2 loafs of frozen bread dough or make your own
1 lb. deli ham
1 lb. deli salami
1 lb. provolone cheese sliced or grated
Roll dough into rectangle shape. Divide ham, salami and cheese in half and lay slices down over the middle of the dough. Fold sides over the top and pinch to close. Place on baking sheet. Cut several slits on top of loaf. You can brush the top of loaf with egg white and sprinkle italian spices if desired. Bake at 375 degrees for about 30 minutes, until golden brown. Cool before slicing. Serve with marinara sauce for dipping and a salad.
1 lb. deli ham
1 lb. deli salami
1 lb. provolone cheese sliced or grated
Roll dough into rectangle shape. Divide ham, salami and cheese in half and lay slices down over the middle of the dough. Fold sides over the top and pinch to close. Place on baking sheet. Cut several slits on top of loaf. You can brush the top of loaf with egg white and sprinkle italian spices if desired. Bake at 375 degrees for about 30 minutes, until golden brown. Cool before slicing. Serve with marinara sauce for dipping and a salad.
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