Author Archives: Teri Bedner

CHICKEN, BROCCOLI, RICE CASSEROLE

Ingredients: 2-(10oz)pkg frozen chopped brocolli or fresh cooked 4 c cooked rice 1 can cream of celery soup 1 can cream of chicken soup 1 1/4 c water or chicken broth 1-16 oz pkg processed American cheese cubed 2-3 stalks celery and one large chopped onion sautéed in 3 Tbsp butter 1 1/2 -2 lbs

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LETICIA’S GREEN POSOLE

This recipe is true Mexican Pasole passed on to me by a wonderful Mexican family. This is meant to celebrate and bring good luck in the new year. It is like a chunky American soup. This recipe makes a big kettle and you can make more or less depending on how much you put into

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POTATO HAM CORN CHOWDER

Ingredients: ​​10 bacon strips, diced ​​1 large onion, chopped ​​1 cup diced carrots ​​3 T all-purpose flour ​​3 cups milk ​​1-1/2 cups water ​​2-1/2 cups cubed potatoes ​​1 can (15-1/4 ounces) whole kernel corn, drained ​​2 t chicken bouillon granules ​​Pepper to taste ​​3 cups (12 ounces) shredded cheddar cheese ​​2 cups cubed fully cooked

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CRISPY THAI BEEF SALAD

This makes 2 big dinner salads. Dressing: 6 Tbsp. fresh lemon or lime juice 2 Tbsp olive oil 2 tsp soy sauce ½  tsp sugar substitute or sugar Few shakes of crushed red peppers Mix ingredients together in a medium bowl. Salad Ingredients: 2 carrots Broccoli Slaw 1 onion (chopped) 1 cucumber (peeled and chopped) Mix

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BREAD FLOUR CONVERSIONS

I recently bought a new bread machine and all the recipes ask for bread flour. So instead of buying another flour I looked up conversions 🙂 Bread flour- 1 cup AP flour 1 TBSP vital wheat gluten Self Rising flour- 1 cup AP flour 1 ½  tsp baking powder ½ tsp salt Cake flour- 1

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SPRINKLE PUDDING COOKIES

I found this recipe thru CookiesandCups.com. They are absolutely delicious. Not a huge batch, which is good, or I would eat them all! I will try different flavored instant puddings but for now as is is best 🙂 Ingredients: ¾ cup butter 1 cup granulated sugar 1 egg, plus 1 yolk 1 teaspoon vanilla 1 teaspoon

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BLUEBERRY PECAN STREUSEL

Ingredients: ½  c pecans chopped 1/3  c brown sugar 1/4 c flour ½  tsp cinnamon 3 Tbsp firm butter Mix streusel until crumbly. Set aside. Mix well: 2 c flour 1 c sugar 3 tsp baking powder 1/3 cup room temperature butte 1 c milk 1 egg Fold in 2 c blueberries. Top with streusel. Place

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BLUE RIBBON POUND CAKE

Ingredients: 1 pound (2 cups) butter, room temperature 3 ½ cup granulated sugar 10 large eggs, room temperature 4 cups sifted all-purpose flour 2 teaspoons vanilla Directions: Preheat oven to 350 degrees. Grease and flour a tube or bundt pan. You may need to line the sides of the tube pan with waxed paper so

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