Everyday Recipes from Our Recipe Family.
Recipes will be sent
out each weekday (Mon-Fri)
I need recipes for using lemon in them. My family loves lemon pudding
and lemon meringue pie. Any Landers out there have other tried and
tested lemon recipes?
A while back someone was wanting a recipe that the caramel didn't get
hard.. I have never used this recipe but it would stand to reason that
one would have to add some cream to the caramel when U were melting it..
Pat from SW Okla.
1- 8 0z bag of Caramels
2 T Heavy Cream
1 C Pecan Halves salted
1 lb Ambrosia Milk
Chocolate or 16 oz Sq Semi-Sweet Chocolate.
Melt Caramels in Heavy
Cream. Arrange Pecan Halves 4 or 5 on a greased or wax paper. Spoon
Caramel into small mound in the middle of the nuts. Let stand to set the
Caramel. Melt the Chocolate . Stir gently. Coat Caramel. Let stand to
Today in my email I got an email that contained a virus in it. I
opened the email and infected my computer. It has taken all day to
remove the virus and restore my computer back where I can use it.
Before I posted the recipes and before I sent an email out letting you
all know the recipes have been posted online, my computer was checked
and rechecked to make sure no virusstill existed on my computer.
reinstalling several programs (including the website), it was
after 2:00 AM. I will make a link so the recipes can be printable
tomorrow. Wanted to get the recipes online they can be viewed.
If you don't want to wait until I get the Print this Recipe link,
you can place your cursor in the frame you wish to print
and click it three times. The recipe within that
frame should be highlighted. After the text is highlighted,
right click with your mouse, and choose the
print option. When the print screen comes up,
change the Print range option from all to selection.
This will allow you to only print what you have highlighted.
Tomorrow when I am updating the site remember to press the F5 button on
the top row of the computer to reload the page if it
doesn't load. Pages tend not load when I am updating the pages.
This soup really has a good flavor, and is perfect for a chilly winter
day. I use mild Italian sausage, but if you like foods spicier, use the
Sausage Garbanzo Soup
1 lb. bulk Italian
1/2 cup chopped onion
3-1/2 cups water
1 can (15 oz.)
garbanzo beans, undrained
1-1/2 cups cubed potatoes
4 tsp. instant
beef bouillon granules
1 tsp. paprika
In large saucepan, cook
sausage and onion till meat is browned; drain. Stir in water, undrained
beans, raw potatoes, bouillon and paprika. Bring to a boil; reduce heat
and simmer covered for 30 minutes, until potatoes are tender, stirring
6 to 8.
Judy (in Alaska)
Hi there Landers. Glad more are sending
in such good recipes. It is
refreshing to see new names and recipes. This is a good one and I bet
you have ham in your freezer left over from the
Tortellini with Ham, Peas, and Tomato Cream Sauce
1 onion, chopped
2 1/2 cups canned crushed tomatoes (from
one 28-ounce can)
1 teaspoon salt
1/4 teaspoon fresh-ground black
1/2 cup heavy cream ( I used Evaporated milk )
1/4 pound ham, cut into 1/4-inch strips
frozen petite peas, defrosted
In a large stainless-steel frying
pan, melt the butter over moderately low heat. Add the onion; cook,
stirring occasionally, until starting to soften, about 3 minutes. Stir
in the tomatoes with their juice, the salt, and the pepper. Simmer for
10 minutes. Add the cream and cook for 1 minute longer.
Meanwhile, in a large pot of boiling, salted water, cook the tortellini
until just done, about 4 minutes for fresh, 12 minutes for frozen. Drain
the pasta and add it to the pan with the sauce. Stir in the ham and peas
and cook until warmed through, about 2 minutes.
Garnish w/ parmesan
cheese if desired.
Yield: 4 servings.
So glad to see you back. Missed your good recipes.
Board (over 30,000 recipes) - Click Here
Chef notes every Friday, chef recipe every
Thank you so much for all your hard work. You'll never know
how very appreciated you really are!
In regards to the Luscious
Layered Blueberry Dessert sent in by Sherry on Tuesday, January
7th....What size pan is she using for this recipe?
Have a wonderful
I asked Lisa to share some of her favorite crock pot recipes. Here are a
few of them. More will be posted tomorrow.
Crock Pot Baked
6 medium red tart apples
1 C. light brown sugar
1/4 C. raisins
1 T. orange peel
1/4 C. butter
2 C. very hot
3 T. orange juice concentrate
Wash and core the apples,
but don't peel them. In a pan that will fit in your crock pot, stand up
the apples. Butter the pan first. Fill the core cavities with the brown
sugar, raisins and orange peel. Top with butter.
Place the pan in
the crockpot. Pour the hot water around the pan. Sprinkle the orange
juice concentrate over the apples. Cover the crock pot and cook on low
for 3 - 5 hours or until apples are tender.
Crock Pot Baked Apples
2 tbsp raisins
1/4 cup sugar
6 to 8
apples, washed and cored
1 tsp cinnamon
2 tbsp butter
raisins and sugar, fill center of apples. Sprinkle with cinnamon and dot
with butter. Put in crockpot; add 1/2 cup water. Cover; cook on Low 7 to
Crock Pot Rice Pudding
1-1/2 cup cooked rice
16 oz half and half or light cream
3/4 cup raisins
1/2 tsp nutmeg
2/3 cup sugar
2 tsp vanilla
Grease stoneware of crock pot with butter. Beat half and half, eggs,
sugar & vanilla with electric mixer. Stir in rice and raisins. Pour in
crock pot. Sprinkle nutmeg on top.
Cover, cook on high for 30
minutes. Stir well. Cook on low, 2-3 hours.
Makes about 8 cups
Crockpot Blackberry Dumplings
1 package (14 ounces) frozen
blackberries (3 cups) thawed and drained
1/3 cup sugar
1 teaspoon lemon juice
1 cup bisquick original baking mix
2 tablespoons sugar
1/3 cup milk
(heavy) cream or vanilla ice cream, if desired
1/3 cup sugar, the water and lemon juice in 3 1/2 or 4 quart crock pot.
Cover and cook on low heat setting 3 to 4 hours (or high heat setting 1
1/2 to 2 hours) or until m ixture is boiling.
Mix baking mix and
2 tablespoons sugar in small bowl. stire in milk just until dry
ingredients are moistened. drop dough by 6 spoonfuls onto hot berry
mixture. sprinkle with cinnamon. Cover and cook on high heat setting 20
to 25 minutes or until toothpick inserted in center of dumplings comes
To serve, spoon dumpling into dessert dish. spoon
berry mixture over dumpling. top with whipping cream.
Reduced Sodium Crockpot Ribs
2 1/2 to 3 lb. country style pork
1 tbsp. oil
1 large onion, quartered & sliced 1/4-
to 1/2-inch thick
1/3 cup low sodium soy sauce
cup tomato ketchup
1 tbsp. prepared mustard
3 tbsp. brown sugar
2 cloves garlic, minced
Dash black pepper
2 tbsp. apple cider
1 teaspoon celery seed
Trim off excess fat from ribs.
In a large skillet, brown ribs in oil; transfer to the crock pot. Place
onion slices over ribs. Combine all sauce ingredients; pour evenly over
ribs and onions. Cover and cook on low for 8 to 10 hours.
Crock Pot Sweet and Sour Chicken
8 boneless, skinless chicken
1-8 oz. bottle Catalina salad dressing
1 envelope dry mix
10 oz jar apricot preserves
Place chicken breasts
in your crock pot. Pour remaining ingredients on top of chicken. No need
to mix. Cover and cook for 6 to 8 hours on low.
Makes 6 to 8
Lemon Pudding Cake
3 large eggs separated
1 teaspoon grated
1/4 cup lemon juice
3 tablespoons butter
1 1/2 cups
3/4 cup sugar
1/4 cup all-purpose flour
1/8 teaspoon salt
Beat egg whites until stiff peaks form set aside. Beat egg yolks and
blend in lemon peel juice and butter and milk. Combine sugar, flour and
salt and add to egg milk mixture beating until smooth. Fold into beaten
egg whites. Spoon into crockpot. Cover and cook on high for 2 to 3
Crock Pot Lemon Chicken
1 Chicken, cut up
1 teaspoon vinegar
1/2 cup Flour
1 teaspoon salt
3 tablespoons Catsup
2 tablespoons Cornstarch mixed with
1/4 cup water
Dredge the chicken in flour mixed
with salt. Shake off excess and brown in a hot skillet. Remove chicken
and put in the crockpot. Mix the lemonade, brown sugar, vinegar (use
regular vinegar if you prefer) and catsup and pour over the chicken.
Cook on high for 3-4 hours. When ready to serve, remove the chicken to a
warm platter and thicken the sauce with the cornstarch/water solution,
and serve along with the chicken.
Crock Pot Pinto Beans Texas Style
1 pound dried pinto beans
6 cups water
3 pounds beef brisket
or round roast
1 large onion, chopped
1/2 cup dark molasses
1/2 teaspoon ground ginger
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1 bay leaf
Rinse beans under running
water, place in a large kettle with water; bring to boiling; cover
kettle; lower heat; cook 15 minutes; let stand 1 hour. Trim all excess
fat from beef; brown meat on all sides in remaining fat in a large
Place meat in the bottom of the crock pot; add beans and
liquid, onion, molasses, salt, ginger, mustard, pepper and bay leaf. Add
more water, if needed to cover meat and beans; cover. Cook on high for 2
hours, stir beans, adding more liquid if needed to keep beans and meat
covered. Turn heat control to low and cook for 8 hours, or until beans
are very tender and liquid is absorbed. Taste and season with a spoonful
of hot prepared mustard, if you wish. Remove meat to a carving board and
cut into slices; spoon beans around beef on platter.
Vegetable Beef Stew
1 cup sun-dried tomatoes, not oil packed
1- 1/2 pounds beef stew meat
12 new potatoes (1-1/2 pound)
medium onion, in 8 wedges
8 ounce bag baby-cut carrots, (about 30)
2 cups water
1-1/2 teaspoons seasoned salt
1 bay leaf
2 tablespoons all-purpose flour
Rehydrate tomatoes as
directed on package; drain and coarsely chop. Mix tomatoes and remaning
ingredients except 1/4 cup water and the flour in 3 1/2 to 4 quart Crock
Cover and cook on Low heat setting 8-9 hours or until
vegetables and beef are tender.
Mix 1/4 cup water and the flour;
gradually stir into beef mixture. Cover and cook on High heat setting
10-15 minutes longer or unitl slightly thickened. Remove bay leaf.
Crock Pot Peach Butter
6 c. unsweetened peaches
3 c. white sugar
1 1/2 c. apricot nectar
2 tbsp. orange or lemon
1 tsp. vanilla
Preparation : Put peaches through food
mill or food processor. Mix all ingredients together well and put in
crock pot. Bring to a good boil, uncover and boil until thick or 4
hours, high or low to keep it boiling. When it boils good, remove cover.
Crock Pot Peaches with Peaches
5-6 pork chops
1/4 C brown
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
8 oz. can
29 oz. can cling peaches (halves)
1/4 C. vinegar
Salt and pepper
Brown chops lightly on both sides in skillet.
Pour off excess fat. Combine sugar, cinnamon, cloves, tomato sauce, 1/4
C. of syrup from peaches and the vinegar.
Season chops and
arrange in crock pot. Put drained peach halves on top. Pour tomato
mixture over all. Cover and cook on low for 4-6 hours.
Crock Pot Bourbon Chicken
4 chicken breasts halves
1/2 teaspoon paprika
2 tablespoons butter
2 tablespoons onion, chopped
1/4 teaspoon dried chervil
1/4 cup bourbon
(4 ounce) can mushrooms, undrained
1 (10 ounce) can tomatoes
Salt and Pepper
Dredge chicken in flour which
has been mixed with paprika and a little salt. Heat butter and oil in a
skillet and saute chicken on both sides until lightly browned. Stir in
onion, parsley and chervil and cook a moment.
Remove from heat.
Place chicken in crock cooker. Combine remaining ingredients and pour
over chicken. Cover and cook on Low for 6 to 7 hours.
noodles of rice.
Crock Pot Easy Vegetable Soup
1 (14 ounce) can stewed tomatoes
1 (14 ounce) can tomato sauce
1 (14 ounce) can sliced potatoes
(14 ounce) can corn niblets
1 (14 ounce) can peas
1 (14 ounce) can
1 small can of turkey or chicken
Mrs. dash seasoning
Do not drain liquids. Mix all ingredients and
cook in crock pot (low heat), 4-5 hours.
Crock Pot Broccoli Casserole
2 10 oz. pkgs. frozen broccoli
1 can condensed
cream of celery soup
1 1/4 cups shredded Cheddar cheese
minced green onion
1 cup crushed saltine crackers or potato chips
In large bowl, combine broccoli, celery soup, 1 cup of the shredded
cheese, and the minced onion. Pour into lightly greased crock pot.
Sprinkle top with
crushed crackers, then with remaining cheese. Cover
and cook on Low for 5 to 6
hours or on High for 2-1/2 to 3 hours.
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