Wednesday, October 17, 2012

Homemade Bisquick

5 c. Flour
1/4 c. Baking powder
2 TBPS Sugar
1 tsp Salt
1 c. Butter (cold)

Just use two forks to cut up the butter. Mix it together. Store in the freezer.

I just used this mix and it's awesome!!!!

2 1/2 c. bisquick mix
4 TBPS Cold Butter
1 C. Cheddar Cheese Grated
3/4 C. Milk
1/4 tsp Garlic

Butter Glaze

3 TBPS Butter
1/2 tsp garlic powder
3/4 tsp Parsely

400 degrees 13 minutes

lightly spray pan

Thursday, October 4, 2012

Sue Moon's Carrot Cake Recipe!

2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
2 cups sugar
1 1/4 cups oil
4 eggs
1 1/4 cups nuts, chopped
1 1/4 cups crushed pineapple (drained)
2 cups grated carrots
Mix first 5 ingredients. Add sugar, eggs and oil beaten together. Beat all together 2 minutes. Add carrots, nuts and pineapple. Put in greased & floured 9 X 13 pan. Bake 45 min - 1 hour at 350 degrees. Sue Moon's note: Makes great cupcakes. Fill paper liners 2/3 full.
1/2 stick margarine
4 oz. pkg. cream cheese
1/2 box powdered sugar (1/2 lb.)
1 tsp. vanilla
1 cup chopped nuts
Cream margarine, cream cheese and sugar til well blended. Add vanilla and nuts. Spread on cake and enjoy!! Sue Moon's note: If I want lots of frosting I double recipe.

Monday, October 1, 2012

sour cream noodle bake

tried the Pioneer Woman's Sour Cream Noodle Bake last night. Holy cow this was good! I did add an onion and a green pepper to the meat mixture, and I used Emeril's Essence seasoning. Severeal prior reviews said it was lacking something---so I figured the extra seasoning and onion/pepper would help. I also used a combo of colby jack and extra sharp cheddar. I used bow tie pasta because I didnt have egg noodles on hand. Any pasta would be fine. I probably used a ration of 60/40 cottage cheese to sour cream, and I used an 8x8 glass pan to bake it in. This was so good and easy! Will be making again and again!

Recipe: Sour Cream Noodle Bake

Prep Time: 10 Minutes | Cook Time: 20 Minutes | Difficulty: Easy | Servings: 8


  • 1-1/4 pound Ground Chuck
  • 1 can 15-ounces Tomato Sauce
  • 1/2 teaspoon Salt
  • Freshly Ground Black Pepper
  • 8 ounces, weight Egg Noodles
  • 1/2 cup Sour Cream
  • 1-1/4 cup Small Curd Cottage Cheese
  • 1/2 cup Sliced Green Onions (less To Taste)
  • 1 cup Grated Sharp Cheddar Cheese

Preparation Instructions

Preheat oven to 350 degrees.
Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.
Serve with crusty French bread