PBS Cooks is brand new– it just hit shelves in October 2009. Now you have a chance to win your very own copy just in time for Thanksgiving! We’re giving away 1 cookbook a day for the rest of the week. (Nov. 17th – 21st)
To Enter: If you’ve tried one of the recipes from the cookbook already, let us know which one and how you liked it! If you don’t have a cookbook already, post one of your own favorite recipes. We will randomly pick a winner each day from ALL comments posted. So you only have to comment once to be eligible all week long.
1. The cookbook winner for day 1 (Nov. 17th) is Dana L. (daltonryan) -Congratulations Dana!
2. Day #2 (Nov. 18th) Winner is “T.” with the Pinto beans and cornbread recipe!
3. Day #3 (Nov. 19th) Winner is Debra H. with Crumb topped Blueberry Muffins!
4. Day #4 (Nov. 20th) The Winner is Marsha G. and her Briar Patch recipe!
5. Final Day #5 (Nov. 21st) Our Final Winner is June P. (JuneRose) with Cabbage & Noodles- Congratulations June!
Congratulations once again to our winners! Thank you all for participating in the Great Cookbook Giveaway!
Be one of the lucky members to get the first edition of the PBS Cookbook! Over 200 pages of recipes submitted by PaperBackSwap members bound in linen-finish laminated hardcover with a comb binding. Authors: YOU. Edited by Sherry N. (royaltech). Assistant Editor: Elizabeth B. (Cattriona). Illustrator: Jeff & Carolee P.
In addition to all the great member recipes, there is a special collection of recipes by PBS’ favorite authors, including:
Angela Hunt, Barbara Delinsky, Bertrice Small, Beverly Lewis, Carla Neggers, Charles David, Christopher Moore, Dave Barry, David Anthony, Diana Gabaldon, Elmer Kelton, Joy Nash, Judith Tarr, Julie Garwood, Karen Dinino, Ken Follett, Laura Fitzgerald, Linda Rosencrance, Linda Woods, Lisa See, Lisa Shearin, Margaret Atwood, Margaret Weis, Mindy Klasky, Philippa Gregory, and Rob Palmer!
Want a small taste of the Author Recipes?
Dave Barry‘s extremely challenging recipe
David Anthony‘s Crunchy Dragonscale Delight
Ken Follett ‘s Hot Dressed Vegetables
Margaret Weis‘ Pink Potato Salad
…and many more!
Good Luck on the giveaway, but make sure to get your order in before we run out!
Did you know we also swap recipes on PaperBackSwap.com? Check it out… www.paperbackswap.com/recipes
Tags: Book Recommendations, Contests, PBS Cookbook, Recipes, The Great Cookbook Giveaway
My favorite recipe is…
Cheeseburger Meatloaf!
2 pounds ground beef
3/4 cup fresh bread crumbs
1/2 cup minced onion
2 eggs, beaten
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
3 cups shredded Cheddar cheese
* Preheat oven to 350 degrees F (175 degrees C).
*In a large bowl, combine the beef, bread crumbs, onion, eggs, salt and pepper, and mix well. Pat out meat mixture into a 14×18 inch rectangle on a piece of wax paper. Spread cheese over the meat, leaving a 3/4 inch border around the edges. Roll up jelly roll fashion to enclose the filling and form a pinwheel loaf. Press beef in on both ends to enclose the cheese. Place in a 10×15 inch baking dish.
*Bake in the preheated oven 1 hour, or until internal temperature reaches 160 degrees F (70 degrees C).
My favorite thing ever! I’m craving some right now…
Do we need to enter more than once or do you randomly pick from all entries every day?
I love cooking!
Here is my favorite recipe:
Mochiko Chicken
(By Cato Crafts)
INGREDIENTS
1/4 cup of soy sauce
1/4 cup of mochiko powder
1/4 cup of corn starch
1/4 cup sugar
1/2 teaspoon of salt
2 eggs
crushed garlic clove
chopped green onions
DIRECTIONS
1. Mix all ingredients together.
2. Marinate 2lbs. boneless chicken pieces and fry.
——-
My personal suggestions:
– Cut the chicken into small bite size pieces so they marinate better and fry easier.
– Marinate at least overnight in the fridge, but mix everything a couple times during the marination time.
– I put the mixture and chicken into a large flat bowl so all of the chicken was sitting in the marinade.
Easy Cranberry Granola
2 c rolled organic oats
2 c barley flakes
1/2 c chopped walnuts
1/2 c chopped almonds
1 c dried cranberries (but I also do 1/2 c cranberries and 1/2 c raisins
1/4 c vegetable oil
2/3 c honey
1 1/2 tsp vanilla extract
1 tsp ground cinnamon
Preheat oven to 300. In a large bowl, mix all but last 4 ingred. In a separate bowl, mix the last 4 ingred. Mix all together. Spread the mixture out in a thin layer on an ungreased cookie sheat. Bake in the preheated oven, stirring every 10 minutes for 30 to 40 minn. Allow to cool in pan before storing in airtight container.
I eat this on some homemade yogurt almost every morning – yum!
Great question 🙂 …I’ll update the post. You only have to comment once to be eligible for the the entire week. So the earlier you comment the more chances you’ll have!
This is one of my favorite recipes.
Impossible Mexican Pie
Preheat oven to 400 degrees
1lb ground beef
1/2 cup chopped onion
1 envelop taco seasoning
1 can (4oz) chopped green chilies
1 small can rotel
1 cup shredded jack cheese
1&1/4 cup milk
3/4 cup bisquick
3 eggs
Lightly grease 10″ pie pan or 9″ square pan. Stir and cook ground beef and onion; then drain the grease. Stir in taco seasoning. Spread in pan, then sprinkle with chilies, rotel and cheese. Beat remaining ingredients until smooth, 15 seconds in blender on high. Pour into pan. Bake until golden brown and knife inserted halfway between center and edge comes out clean. Let stand 5 minutes before cutting.
6 to 8 servings
Homemade Crunch-Wrap Supreme
1 pound ground sirloin
4 reduced-fat tortillas
low-fat sour cream
reduced-fat sharp cheddar cheese
baked tortilla chips
1 diced Roma tomato
romaine lettuce leaves
To start, brown the ground sirloin; drain. Add taco seasonings. Then it’s on to assembly.
Take a tortilla and spread some sour cream on. Add about 1/3 to 1/2 cup of beef and top with cheese and crushed tortilla chips.
Then add tomatoes and romaine. Fold over one edge of tortilla and continue in clockwise or counter-clockwise movement until all of tortilla is folded over. Place fold side down on medium-low pan. After the bottom side is brown, flip and brown. It should take a couple of minutes per side.
It is best to put sour cream on first before the beef. Otherwise, the sour cream could ooze out.
http://chefduo.blogspot.com/2009/03/homemade-crunch-wrap-supreme.html
CHEESY MASHED POTATOS (Wonderful!!)
INGREDIENTS
1 box Betty Crocker Instant Mashed Potatoes (Buds)
8 oz. Cream cheese
½cup Sour cream
Garlic salt or powder
Shredded cheddar cheese
DIRECTIONS
1. Fix potatoes per instructions on box.
2. Add cream cheese, sour cream and garlic salt to taste.
3. Sprinkle shredded cheese on top.
4. Bake at 350 for 30 minutes.
The PBS cookbook is so amazing! There’s such a good mix of easy, quick recipes and more challenging ones. I made Pattijane’s Hawaiian Banana Nut Bread, and it was sooo good! I can’t wait to try more recipes!
This is my current favorite, although it may changes daily. I like to cook!
This is very easy and terribly yummy.
Fudge Pie
Melt one stick of butter
Then add to cooled butter:
2 eggs, well beaten
1 cup sugar
1/4 cup flour
1/4 cup cocoa
1 tsp vanilla
Pour into regular size pie crust
Bake at 325 for 35-45 minutes
Cool, top with cool whip when serving
Here is one of my favorite recipes for this time of the year:
Sweet Potato Casserole
3 Cups cooked and mashed sweet potatoes
1 cup sugar
1 teaspoon salt
2 eggs
1/2 Stick butter
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Topping
1 cup coconut
1 cup brown sugar
1/3 cup self rising flour
1 cup chopped nuts
1/2 stick of butter..softened
Mix all of the ingredients together(except for the topping ingredients) with a mixer.Pour into a greased baking dish.
Mix together topping ingredients using your hands.
Smooth topping over the casserole
Bake 325 for 35 minutes or until bubbly and heated through
I got hooked on this fresh tomato soup recipe this past summer when I had some extra tomatoes to use up.
Cream of Fresh Tomato Soup
4 large tomatoes, chopped
1/2 cup chopped onion
1/2 teaspoon white sugar
2 tablespoons butter
2 tablespoons flour
2 cups milk (or cream)
salt and pepper
hot sauce (optional)
croutons and shredded cheddar cheese (optional)
1.Simmer tomatoes, onions, sugar, and salt and pepper. Once onions are soft, strain. Set liquid aside.
2. In a saucepan, melt the butter. Stir in the flour. Whisk in the milk, and cook until thickened. Slowly add the tomato liquid, and heat.
3. Add a few dabs of hot sauce, croutons and/or shredded cheese, if desired.
This recipe’s great:
6-8 Large Potatoes
Oil for deep frying
Parmigiano Regianno
Chili Flakes
Fresh Parsley
Salt and White Pepper
Peel the potatoes and reserve in a large bowl of cold water. Slice the peeled potatoes in french fries and return back to the cold water to soak.
When you are ready to fry drain the fries and dry them well on a tea towel. Heat the oil in a deep fryer to 160C and deep fry the fries in batches until half done. Cooked through but pale and soggy looking.
Remove from oil, drain and cool for 20 minutes.
While the fries are cooling finely dice the parsley, freshly grate about 2 tablespoons of parmigiano reggiano and mix all together with a tablespoon of chili flakes.
Reheat the oil to 190C and add the fries back in until they brown and crisp. Drain again and toss with salt, white pepper and the parmesan, chili, and parsley mix. Don’t add too much salt because the cheese is salty too.
(thanks to theory at nibbledish.com)
I cannot wait to try this cookbook. Just waiting on some extra funding to get one 🙂
I am even thrilled that my favorite author has a recipe in the book
My kids love these, and you can make any flavor you have of cake mix. I used strawberry Cool Whip with the strawberry cake mix and it turned out great.
Cool Whip Cookies
2 eggs
1 teaspoon vanilla
1 cake mix, any flavor
3/4 of a small container of Cool Whip (or any brand whipped topping), thawed
Combine all ingredients and roll dough into balls. Roll dough balls in powdered sugar. Bake at 375 degrees until brown.
I don’t have the cookbook yet and would love to win one. One of my favorite recipes is a
Wild Rice Stuffing
1 package Uncle Ben’s wild rice (original)
1/2 pound sausage of your choice
5 slices toasted bread
1/2 stick butter or margarine
1 can condensed chicken of rice soup
1/4 cup finely chopped celery
1/4 cup finely chopped onions
Chicken Broth
Pre heat oven to 350F Cook the rice as directed on package omitting the butter. Place in a bowl and chill. Meanwhile saute celery and onions in butter/margarine until they are tender and cook sausage until meat is no longer pink. Toss celery onion and sausage into the rice. Cut or tear toast into small pieces and add to the rice mixture. Add a can of chicken of rice soup (undiluted) Mix with a spoon or clean/gloved hands. Add broth as needed to make the mixture moist but not soupy. Place into a cassorole dish cover and bake for 1 hour
My Husband who hates all stuffing just loves this dish.
Here is one of my favorite recipes. It is so simple and really good on baked potatoes.
1/2 cup nonfat sour cream
1/2 medium cucumber, peeled and finely chopped
1 1/2 TSP lemon juice
1/8 TSP black pepper
Just mix together and chill.
I would love to win one of these cookbooks!
One of my favorite recipes to make for my kids is super easy and I love to share it so here ya go:
4 boneless, skinless chicken breast
1 cup Sour Cream (can use light)
2 tblsp of Taco Seasoning (more or less to suit your liking)
3 cups of crushed cheezit crackers (we use Cheezit tabasco)
2 tblsp of butter
Preheat over to 375. Rinse and pat dry chicken breast. In a bow combine the Sour Cream and the Taco seasoning (taste as you go so it isn’t too strong). Roll chicken breast into the sour cream mixture. Next roll chicken breast into crushed cheezit crumbs. In a lighted greased casserole dish, line the chicken breast side by side. Melt butter and then drizzle all over the top of the chicken breast. Bake at 375 for 25-30 minutes (Please be sure to check for doneness).
Enjoy and thanks for the great giveaway.
Last week I had an empty the pantry night and this is what I came up with:
Cowboy Beans
1 lb. dried pinto beans cooked (I do mine in the pressure cooker for 30 minutes on high pressure with water covering the dried beans by 2 inches and a little olive oil to keep the cooker from boiling over)
2 Tbsp olive oil
1 large yellow onion diced
2 cloves garlic minced
1 lb. lean ground beef
1 jar of your favorite pico de gallo (I love Pace)
1 Tbsp chili powder
Heat the olive oil in a pan over medium high heat. Add chopped onions and cook a few seconds then add the garlic (this helps keep the garlic from scorching. Scorched garlic=yuck). Saute onions until translucent. Add the ground beef and cook until brown.
Don’t really have a favorite recipe, love to try all kinds of new things all of the time. Would love to win a copy of this cookbook just to be able to try some more new, great recipes. Thanks for the opportunity to win a copy!
This is a really tasty sauce for chicken! I didn’t make it for a long time because the mix of ingredients sounded yucky, but the whole family loves it! 2 cans whole berry cranberry sauce, 1 package dry onion soup mix, and 1 bottle French dressing (we prefer the Catalina style French dressing). Mix together and pour over chicken and bake. This recipe makes alot of sauce, so you could halve it and still cover at least 6 pieces of chicken. It also is great for a slow cooker. Be more adventurous than I was and try it soon!
im a big meatloaf fan.and this recipe is really good
2 eggs
1/4 cup ketchup
1/4 cup water
1/2 cup minced onion
1 Tablespoon Worcestershire sauce
1 teaspoon salt
1 cup soft breadcrumbs (optional)
2-3 pounds ground beef
Glaze:
Ketchup, brown sugar and a touch of honey.
Mix together to form a thin paste.
Beat eggs in a large bowl. Blend in ketchup, water, minced onion, Worcestershire sauce, and salt. Mix in soft breadcrumbs if desired.
With a fork, mix ground beef with other ingredients. Mold into loaf and place on a rack in roaster or cake pan. Cover with foil and Bake @ 350 degrees for about an hour or until juices run clear and it’s no longer pink inside. (May need to drain some of the liquid halfway through cooking time.)
As soon as done, remove the foil and coat the top and sides of loaf with glaze and turn oven to broil. Watch it closely, and broil just until glaze starts to bubble. Remove from oven.
Here’s a recipe for the best cheeseburger macaroni ever….
1 lb lean ground beef
1 tbs dried onion flakes (optional)
3 1/4 cups water
3/4 cup ketchup
2 tsp yellow mustard
12 ounces uncooked macaroni
1 lb Velveeta reduced fat chesse
– Brown ground beef and onion in large skillet; drain well
– Whick together water, ketchup, and mustard in a bowl. Pour over meat and bring to a boil.
– Add macaroni and turn heat to medium low.
– Cover and simmer for 10-12 minutes or until macaroni is cooked and almost all of the liquid is absorbed.
– Stir in cubed Velveeta cheese until melted and distributed evenly.
– Serve and enjoy!
No alltime fave recipe, but a really quick snack is to take a can of garbanzo beans , rinse them, sprinkle soy sauce and a bit of cumin on them and roast them in the oven (350 for 20 min). Tasty!
Don’t have a cookbook, but would love one. All-Time favorite fruit salad: 1 can peach pie filling, 1 can pineapple chunks, 1 can mandarin oranges, 1 lb, fresh strawberries, cut up, and 3 medium bananas, sliced. Drain juice off pineapple and oranges. Mix everything together. (I do cut up the peaches in the pie filling a bit.) Very refreshing salad and pretty to look at.
Garlic Mozzarella Cheese Balls (bread machine)–YUM!
1 cup very warm water from the faucet (add a tsp. or two if needed)
1 tsp. sugar
1 Tblsp. extra-virgin olive oil
1 ½ cup whole-wheat flour
1 ½ cups unbleached white flour
1 tsp. salt
1 pkg. active dry or rapid rise yeast
6 oz. part-skim mozzarella, cut block into 20 cubes
2 tsp. minced garlic (increase amount if desired)
Canola or olive oil cooking spray
1 ½ Tblsp. extra-virgin olive oil
Serve with: ½ cup pizza or marinara sauce (optional)
In bread machine pan, pour in the dough ingredients in the order listed here (unless directed otherwise by your bread machine manufacturer). Once you add the flours to the pan, pour the salt into one of the corners of the pan and then make a well in the center of the flours and pour the yeast there.
Set the bread machine to DOUGH cycle and press start. If, after a few minutes of mixing, the dough looks too stiff, add a couple teaspoons more warm water.
After about 1 hour 40 minutes, pull out the dough and place on a lightly floured flat surface or piece of wax paper. Divide the dough into three equal-sized chunks, then cut each of the chunks into about seven pieces.
Wrap each of the pieces of dough (you should have 21) around one cube of mozzarella and set the ball on a nonstick jellyroll pan or cookie sheet. Repeat with all the pieces of dough and cubes of cheese until gone.
Spray the tops of the balls with canola or olive oil cooking spray. Let dough balls rest in a warm part of your kitchen for about 45 minutes.
Preheat oven to 375 degrees. Bake until golden, about 12 minutes. Place the garlic cheese balls in a serving bowl.
In small nonstick saucepan, over medium heat, sauté garlic in 1 ½ Tblsp. of olive oil for about 2 minutes. Drizzle garlic and oil mixture over cheese balls in serving bowl and toss. Serve with pizza or marinara sauce if desired.
My favorite recipe because it’s quick, easy, and very tasty.
Sweet and Sour Chicken
1 package of Lipton Onion Soup Mix
1 jar (7 or 8 oz) apricot marmalade
1 bottle of russian dressing.
Stir all ingredients together. Place chicken breast in a baking dish, and pour ingredients over the chicken. Cover and bake at 350 for one hour; uncover and bake an additional half hour.
If you replace the apricot marmalade with orange marmalade, it becomes Sweet and Sour Orange Chicken.
I’ve been LOVING this recipe lately, I love to cook 🙂
Makes one 9-inch pie
* 1 cup packed light-brown sugar
* 1 tablespoon cornstarch
* 1/2 teaspoon salt
* 1 teaspoon ground ginger
* 1 teaspoon ground cinnamon
* 1/8 teaspoon ground cloves
* 1 1/2 cups fresh Pumpkin Puree, or canned
* 3 large eggs, lightly beaten, plus 1 egg for glaze
* 1 1/2 cups evaporated milk
* Pate Brisee (Pie Dough)
* 1 tablespoon heavy cream
Directions
1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs. Beat well. Add evaporated milk, and combine. Set aside.
2. Between two pieces of plastic wrap, roll pate brisee into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about a 1/2-inch overhang. Pinch to form a decorative edge. If the dough begins to soften, chill for 15 minutes.
3. Make the glaze: Beat the remaining egg, and combine with heavy cream. Brush glaze very lightly on edges of pie shell. Fill pie shell with pumpkin mixture. Transfer to prepared baking sheet.
4. Bake for 10 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes more. Cool on a wire rack.
Portobello Mushroom Burgers
4 portobello mushroom caps
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 (1 ounce) slices provolone cheese
1. Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
2. Preheat grill for medium-high heat.
3. Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.
My mom’s yeast rolls recipe I make for all holiday dinners.
3 cups all purpose flour
1 package yeast
1 tsp salt
3 tbsp sugar
3 tbsp oil
1 and 1/3 cups warm water
Mix flour, yeast, salt, sugar, oil, and water in a large bowl. Knead dough and let rise 1 hour. Pinch dough into balls, dip in butter. Let rise 20 minutes. Bake at 400 degrees F for 20 minutes.
I double the amount of ingredients to feed about 12 people.
I love anything chocolate & anything with lemon. There are some great recipes in this book for both! 😀
My hubby loves this one, he’s a big meat and potato’s man:
Meat Loaf pie:
2 # lean hamburger
2 eggs
4-5 dashes worcheshire sauce
Salt, pepper, garlic powder to your taste
onions to your taste
Mix all together, then add ketchup or barbecue sauce and oatmeal or bread crumbs to mixture to get texture you like for meatloaf.
Cook in 400* oven for 45 min to 1 hr 15 min til meat loaf is done as you like.
While cooking make either instant or real mash potatoes, when meatloaf done remove from oven
Top with velveta cheese slices and then top with mash potatoes. Place back in oven til cheese is melted.
Serve with vegetable of choice and extra ketchup to put on top of potato’s and meatloaf.
Would love to win a recipe book but if not was planning on buying one next weekend any way.
Thanks for the contest!!!!!1
Here’s what I’m making for dinner tonight!
Apple-Pork Tenderloin
3-lb. pork tenderloin
6 to 8 apples, peeled and sliced
1 onion, chopped
1 tsp. cinnamon
2 T. sugar
1 cup apple cider
2 T. garlic, minced
Place pork in center of roasting pan. Combine apples, onion, cinnamon and sugar together and place in pan surrounding pork. Pour apple cider over the pork. Sprinkle garlic over the top. Bake, uncovered, at 325 degrees for 1 to 1 1/2 hours or until pork is cooked (170 degrees.) Makes 8 servings.
Monkey Bread
3 tubes refrigerated biscuits
1 c white sugar
2 tsp cinnamon
1/2 c margarine or butter
1 c brown sugar packed
1/2 c walnuts or pecans (optional)
350 degrees. 9 or 10 inch tube pan (don’t have, so I just use a cake pan) Mix white sugar and cinnamon in plastic bag. Cut biscuits into quarters. Shake in bag. Arrange in bottom of pan while adding pecans (and raisins if wanted). Melt butter with brown sugar- boil 1 minute. Pour over biscuits. Bake 35 minutes. Let cool 10 min. Pull apart to eat.
This time of year I love:
Pumpkin Bars
• 2 cups all-purpose flour
• 2 teaspoon baking powder
• 2 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 4 large eggs
• 1 15-ounce can pumpkin
• 1 2/3 cup sugar
• 1 cup cooking oil
• 3/4 cup chopped pecans (optional)
• 1 recipe Cream Cheese Frosting (recipe follows)
• 24 small pecan halves (optional)
DIRECTIONS
• 1. In a medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside. In a large mixing bowl beat together eggs, pumpkin, sugar, and oil. Add the flour mixture; beat until well combined. Stir in chopped pecans, if desired.
• 2. Spread batter in an ungreased 15x10x1-inch baking pan. Bake in a 350 degree F. oven for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Frost with Cream Cheese Frosting. Top with pecan halves, if desired. Cut into squares. Store in refrigerator. Makes 24 bars.
• Cream Cheese Frosting: In a medium bowl beat together one 3-ounce package cream cheese, softened; 1/4 cup butter or margarine, softened; and 1 teaspoon vanilla until fluffy. Gradually add 2 cups sifted powdered sugar, beating until smooth.
I miss being able to make Thanksgiving dinner. I used to enjoy it but due to disability stuff, it’s overwhelming. I think the funniest thing was the 1st time I went to a potluck and offered to make the cranberry sauce. Thought it would require hours or labor and fuss and bother. imagine my surprise when the instructions on the bag were ridiculously simple. And perfect.
I love “theme” cookbooks and have recipes in a couple book-related cookbooks that were created to raise money for the Tiptree Award.
Oh yay! 🙂
One of my favorite recipes is chicken soup. I originally made this on the stove but I’ve switched to using the slow cooker instead. Make it on the stove if that’s easier for you! 🙂
In a slow cooker/crock pot put
3 pounds frozen, boneless chicken
5 bullion cubes (I use chicken flavor, but vegetable flavor is nice too)
Vegetables cut into chunks. I use radishes, carrots, peas, sometimes corn or celery too
A bit of Poultry Magic spice (It comes in a jar that’s in a white box by Chef Purdhomme I think)
Not too much of the spice, it’s strong
Add some pepper and a little salt (less than you think it needs)
Add in about a teaspoon of rosemary (adjust to your liking)
Cook it on low for about 8 hours, shred the chicken carefully with large forks, add salt/pepper if needed and enjoy!
Since it freezes nicely for future meals, we usually bowl up several servings and have it the next week too.
Here’s a classic that has been passed down from generation to generation in my family. Pinto beans and cornbread–a Texas tradition!
I cook this recipe in a crock pot, but it can easily be adapted to a big pot or even in a cast iron Dutch oven over a campfire.
For beans-
2 lbs pinto beans, rinsed and checked for rocks
1 med yellow onion, chopped roughly
2 cloves of garlic, chopped roughly
1 can diced tomatoes
5 slices bacon, cut into 1 inch pieces OR a hambone Or a piece of salt pork
Put all ingredients in a large crockpot or pot, fill to top with water. Cook over a simmer until beans are tender and juice is like a gravy. Beans can be soaked overnight for a quicker cook time. Crockpot time–at least 8-12 hours. Stove top time–around 2-3 hours. Your patience will be rewarded.
Texas Style Cornbread
(This works well with a cornbread mix–just add extras into the batter)
1 1/2 cups yellow cornmeal
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups buttermilk
1 large egg, lightly beaten
—
3 tablespoons melted butter or bacon drippings
1/4 cup chopped chile peppers, mild or hot, or use chopped and drained canned or pickled
jalapeno chile peppers to taste
1 cup shredded sharp Cheddar cheese
Preparation:
Preheat over to 425
Mix the first 5 ingredients (or use a prepared mix). Do not over mix!
Stir in the chile peppers and cheese.
Pour the melted butter or drippings in the baking dish (an iron skillet works wonderful) This gives the bottom and edges a delicious light crunch.
Pour the batter over the /butter/oil, smooth out.
Bake for 20-25 minutes, until golden brown.
We love this served with fried potatoes and sliced onions. Yummy!
The winner for day 1 (Nov. 17th) is: Dana L. (daltonryan) – Congratulations Dana!
I would love to have a cookbook. I’m told that Lester is quoted somewhere in the book – I’ll bet he was talking about brownies – and I’d love to see it.
I actually got this recipe from the Weight Watcher forum.
Chocolate chip bars
2 tubes choc chip cookie dough or peanut butter cookie dough
12 oz bag semi sweet morsels (NOT milk chocolate)
14 oz. can sweetened condensed milk (Eagle Brand)
2t vanilla extract
1/2 scant t salt
• slice and press 1 and 1/2 tubes choc chip cookie dough in bottom of 9×13 pan to form bottom crust.
• in small saucepan mix morsels, milk, salt, over low heat till smooth and shiny, add vanilla. mix.
• pour over choc chip dough in pan.
• Evenly sprinkle chunks (I slice then crumble) of remaining 1/2 tube of dough over chocolate mixture (much easier to do if frozen).
• bake at 350 for 30ish minutes, till top layer of cookie is golden.
• cool. slice.
There are all kinds of variations. Chocolate cookie dough with those chocolate-mint chips. Sugar cookie dough with cherry chips. Use your imagination.
Here’s a recipe I’d like to share! I honestly don’t have a copy of PBS’s cookbook yet; hoping Santa will bring one!
NAUGHTY CAKE
3/4 cup sugar Small can Carnation evaporated milk
1 stick butter 1 box chocolate cake
2/3 cup Crisco 1 can chocolate frosting
Pinch of salt
2 tsp. vanilla
Bake a chocolate cake on a cookie sheet (with sides) for 20 minutes. Let cool completely.
Beat the first six ingredients with electric mixer for 15 minutes. Spread on top of cake.
Microwave can of chocolate frosting until runny (but not boiling). Spread on top of filling.
Refrigerate.
Yummy!!!!!!!!!
My favorite recipe, especially for the holidays is:
Carolina Apple Cake
1 1/2 cups oil
2 cups sugar
4 eggs, beaten
3 cups all-purpose flour
1 teaspoon soda
1 teaspoon salt
2 teaspoons vanilla extract
3 cups peeled, chopped apples
1 cup chopped pecans
Brown Sugar Glaze (recipe below)
Beat oil, sugar, and eggs in mixer bowl until thick and lemon-colored. Sift flour, soda, and salt together. Add to egg mixture; mix well. Add vanilla, apples, & pecans; mix well. Spoon into greased and floured tube pan. Bake at 350 degrees for 1 hour or until cake tests done. Remove to serving plate to cool. Drizzle Brown Sugar Glaze over cake.
Yield: 16 servings
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Brown Sugar Glaze
1 cup packed brown sugar
1/4 cup milk
1 tablespoon butter
vanilla extract to taste
Combine brown sugar, milk, and butter in a saucepan. Bring to a boil over low heat. Cook for 10 minutes. Stir in vanilla. Cool.
My favorite is:
Crumb topped Blueberry Muffins
Ingredients
* 1 1/2 cups all-purpose flour
* 3/4 cup white sugar
* 1/2 teaspoon salt
* 2 teaspoons baking powder
* 1/3 cup vegetable oil
* 1 egg
* 1/3 cup milk
* 1 cup fresh blueberries
* 1/2 cup white sugar
* 1/3 cup all-purpose flour
* 1/4 cup butter, cubed
* 1 1/2 teaspoons ground cinnamon
Directions
1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.
I would love to win this cookbook!
Read so much about about the cookbook and really would like to win a copy!
,
One of the favorite recipes in our house this time of year is Pumpkin Cheesecake!
Mini Pumpkin Cheesecakes
18 paper baking cups (2 1/2″)
18 Gingersnaps
12 oz cream cheese, softened
3/4 c sugar
1 T corn starch
1 t pumpkin pie spice
2 eggs
1 c canned pumpkin
1/3 c corn syrup
Place baking cups in muffin pans. Place 1 gingersnap in each cup.
Beat cream cheese, sugar, corn starch and pumpkin pie spice with an electric mixer until well mixed. Add eggs and blend well. Add pumpkin and syrup. Beat 1 minute.
Pour filling into cups, dividing evenly. Bake in a preheated 325F oven for 30-35 minutes. Chill for 1 hour. Garnish as desired.
Bacon Cheddar Dip
1 pound of sharp cheddar cheese, shredded
1 Package of sliced almonds
2 bunches of green onions
1 pound of bacon
Mayonnaise
Cook the bacon so that it is nice and crunchy.
While the bacon is cooking, slice the green onions nice and thin.
Once the bacon is done, don’t get rid of the grease yet, you will be using some in the dip.
Put the cheddar cheese into a large mixing bowl with the almonds.
Then chop up the bacon, crunch it up, use a mortar….however you want to do it.
Add the chopped bacon to a mixing bowl with the cheddar cheese and almonds.
Add the sliced green onions.
Add enough mayonnaise to bind and hold it all together, but not too much to make it soupy. Normally, I use about 1/4 of the jar or so.
Mix it all together, adding a few spoonfuls of bacon grease to added flavor and to keep it from getting too dry.
Once done, let it refrigerate for a few hours to let the flavors blend better.
Then enjoy it with some of your favorite crackers or tortilla chips!
I would love to win this cookbook:
One of my favorite recipes is:
Fruit Salad Ice (from my husband’s grandmother who passed away last year)
1 large package frozen strawberries, not in sugar, thawed
1 #2 can crushed pineapple
1 #21/2 can apricots, cut up
3-4 bananas
Drain fruit and heat the juice with 1/4 cup sugar till boiling. Add 3-4 diced bananas to the fruit. Line 20 muffin tins (or small plastic cups or serving dishes).Divide fruit in 20 cups and pour cooled juice over fruit and freeze. If using muffin tins, remove from tins and store in freeze in plastic bags until using. Good to have on hand.
Spinach-Artichoke Squares
from Prevention Magazine
Yield: 24 squares
Calories: 74 per serving
Ingredients
5 eggs
1 box (10 oz) frozen chopped spinach, thawed and squeezed dry
1 can (14 oz) artichoke hearts, drained and chopped
1 pkg (8 oz) shredded mozzarella cheese
1 teaspoon dried oregano
1/2 cup all-purpose flour
1/2 cup chopped onion
1/2 cup grated Parmesan cheese
Preparation
1. Preheat the oven to 350°F. Coat a 13″ x 9″ pan with cooking spray.
2. Beat the eggs in a large bowl and mix in the remaining ingredients. Scrape into the prepared pan and bake for about 40 minutes, or until a knife comes out clean.
Cool slightly, then cut into 24 squares.
Serve at room temperature.
THis is a great recipe to make , it is healthy and can be used as appetizers foir a party. It tastes delicious!!!!!!
I do not have a copy of the cookbook you are drawing as a prize for us however do love recipes and here is one am going to cook for Thanksgiving for a nontraditional dessert instead of the normal pies….
Pineapple Upside-Down Cake
Prep Time: 15 min
Total Time: 1 hour 10 min
Makes: 9 servings
1/4 cup butter or margarine
2/3 cup packed brown sugar
9 slices pineapple in juice (from 14-oz can), drained
9 maraschino cherries without stems, if desired
1 1/3 cups Gold Medal® all-purpose flour
1 cup granulated sugar
1/3 cup shortening
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg
1. Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
2. In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
3. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.
High Altitude (3500-6500 ft): Increase flour to 1 1/2 cups and baking powder to 1 teaspoon. Bake 50 to 55 minutes.
Of course you can also do this the easy way with a Yellow Cake Mix and do the brown sugar, butter, cherries and pineapple slices as the recipe states to save some time and buying ingredients……
Happy Eating…….