2 cups shortening
1 1/2 cups white sugar
2 cups canned pumpkin
2 eggs
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon salt
4 cups all-purpose flour
6 tablespoons butter
8 tablespoons milk
2 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
1 cup packed brown sugar
1 teaspoon pumpkin pie spice
Cream shortening, white sugar and pumpkin. Add eggs and mix well. Sift together the baking soda, spices, salt and flour. Add to pumpkin mixture and mix well.
Drop from spoon to cookie sheet. Bake 10 minutes at 350 degrees F (175 degrees C).
To Make Frosting: Cook butter, milk, and brown sugar until dissolved. Cool and add confectioners' sugar, pumpkin pie spice and vanilla. Spread over warm cookies.
Cherry Crisp
Friday, February 25, 2011
Tuesday, February 22, 2011
Friesen Fruits Website
My husband Kyle and I have started a fruit orchard business on our property. If you love some of our favourite recipes and live in Southern Manitoba, check out our website to see if we are selling some of your favourite produce! You can visit us at http://www.friesenfruits.com
Lentil Soup with Lemon
3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
14 oz. can diced tomatoes
1 teaspoon ground cumin
1/4 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper
1/8 teaspoon chili powder, or to taste
1 (32 ounce) carton chicken broth
1 cup red lentils
1 large carrot, diced
2 tablespoons lemon juice, or to taste
Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Stir in the onion and garlic, and cook until the onion has turned golden brown, about 5 minutes. Stir in the tomatoes, cumin, kosher salt, black pepper, and 1/8 teaspoon of chili powder. Cook and stir 2 minutes more until the spices are fragrant.
Stir in the chicken broth, lentils, and carrot. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils are soft, about 30 minutes.
Pour half of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Do not puree all of the soup, leave it a little chunky.
Stir in the lemon juice and serve.
1 large onion, chopped
2 cloves garlic, minced
14 oz. can diced tomatoes
1 teaspoon ground cumin
1/4 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper
1/8 teaspoon chili powder, or to taste
1 (32 ounce) carton chicken broth
1 cup red lentils
1 large carrot, diced
2 tablespoons lemon juice, or to taste
Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Stir in the onion and garlic, and cook until the onion has turned golden brown, about 5 minutes. Stir in the tomatoes, cumin, kosher salt, black pepper, and 1/8 teaspoon of chili powder. Cook and stir 2 minutes more until the spices are fragrant.
Stir in the chicken broth, lentils, and carrot. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils are soft, about 30 minutes.
Pour half of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Do not puree all of the soup, leave it a little chunky.
Stir in the lemon juice and serve.
Saturday, February 12, 2011
Ham Tetrazzini
2 tablespoons chopped onion
1 tablespoon butter
1 tsp. Herb and Garlic Dip Mix (optional but highly recommended)
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup water
1/2 cup shredded Cheddar cheese or mozza/ swiss blend
1 cup diced ham
6 ounces spaghetti or broad egg noodles
2 cups frozen veggies
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan over medium-high heat, saute chopped onion in butter until tender.
Stir in cream of mushroom soup, water, seasoning, veggies and shredded cheese. Heat mixture until cheese melts, stirring often.
Add ham, cooked and drained pasta.
Stir until heated through, add extra cheese on top if desired. Serve hot!
1 tablespoon butter
1 tsp. Herb and Garlic Dip Mix (optional but highly recommended)
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup water
1/2 cup shredded Cheddar cheese or mozza/ swiss blend
1 cup diced ham
6 ounces spaghetti or broad egg noodles
2 cups frozen veggies
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan over medium-high heat, saute chopped onion in butter until tender.
Stir in cream of mushroom soup, water, seasoning, veggies and shredded cheese. Heat mixture until cheese melts, stirring often.
Add ham, cooked and drained pasta.
Stir until heated through, add extra cheese on top if desired. Serve hot!
Monday, January 31, 2011
Asian Sesame Stir Fry
225 g (1/4 of 900-g pkg.) spaghetti, uncooked
1/2 cup Kraft Signature Asian Sesame Dressing
3/4 lb. (340 g) uncooked peeled deveined large shrimp or whatever meat you like
1 Tbsp. grated ginger root (I used a few dashes of ground ginger)
1/2 lb. (225 g) snow peas, stems removed or your favourite veggie blend (I used a frozen Thai veggie blend instead of fresh veggies)
1 red pepper, cut into thin strips
2 Tbsp. lite soy sauce
4 Tbsp. Kraft Smooth Peanut Butter
2 green onions, sliced
1 Tbsp. sesame seed (I used 1/4 cup toasted whole almonds)
COOK spaghetti as directed on package. Stir together dressing, peanut butter and soya sauce. Add ground ginger, if using ginger root fry with meat when meat is almost done.Meanwhile, fry meat in frying pan. Once cooked add veggies and sauce. Cook on medium heat about 5 minutes or until veggies are tender crisp. Add last two ingredients when ready to eat.
DRAIN spaghetti. Serve topped with shrimp mixture.
1/2 cup Kraft Signature Asian Sesame Dressing
3/4 lb. (340 g) uncooked peeled deveined large shrimp or whatever meat you like
1 Tbsp. grated ginger root (I used a few dashes of ground ginger)
1/2 lb. (225 g) snow peas, stems removed or your favourite veggie blend (I used a frozen Thai veggie blend instead of fresh veggies)
1 red pepper, cut into thin strips
2 Tbsp. lite soy sauce
4 Tbsp. Kraft Smooth Peanut Butter
2 green onions, sliced
1 Tbsp. sesame seed (I used 1/4 cup toasted whole almonds)
COOK spaghetti as directed on package. Stir together dressing, peanut butter and soya sauce. Add ground ginger, if using ginger root fry with meat when meat is almost done.Meanwhile, fry meat in frying pan. Once cooked add veggies and sauce. Cook on medium heat about 5 minutes or until veggies are tender crisp. Add last two ingredients when ready to eat.
DRAIN spaghetti. Serve topped with shrimp mixture.
Thursday, January 6, 2011
"Mennonite Lasagna"
9 Lasagna Noodles either boiled as per directions on box or the ready bake variety
2 cups creamed cottage cheese
1 egg
1/4 tsp. dried onion flakes or onion salt
1 cup grated cheddar cheese
2 cups cooked mashed potatoes
1/4 tsp. salt
1/4 tsp. dried onion flakes or onion salt
1 tbsp. Epicure cheese chives and bacon dip mix (optional)
1/8 tsp. pepper
Line 8x10 baking dish with 3 noodles. In medium bowl mix cottage cheese, egg, and first amount of onion flakes. Spoon over noodles and spread. I saved about 1/2 cup of the cottage cheese mixture for the top of the lasagna. Other topping option is to put fried onions on top. Cover with another layer of noodles. Mix together cheddar cheese, seasonings and mashed potatoes. Spread over noodles. Cover with layer of noodles. Top with left over cottage cheese and grated cheddar cheese or fried onions. Bake 30 minutes in 350 degree oven. Let stand 10 minutes before cutting. Can be served with sour cream if desired.
2 cups creamed cottage cheese
1 egg
1/4 tsp. dried onion flakes or onion salt
1 cup grated cheddar cheese
2 cups cooked mashed potatoes
1/4 tsp. salt
1/4 tsp. dried onion flakes or onion salt
1 tbsp. Epicure cheese chives and bacon dip mix (optional)
1/8 tsp. pepper
Line 8x10 baking dish with 3 noodles. In medium bowl mix cottage cheese, egg, and first amount of onion flakes. Spoon over noodles and spread. I saved about 1/2 cup of the cottage cheese mixture for the top of the lasagna. Other topping option is to put fried onions on top. Cover with another layer of noodles. Mix together cheddar cheese, seasonings and mashed potatoes. Spread over noodles. Cover with layer of noodles. Top with left over cottage cheese and grated cheddar cheese or fried onions. Bake 30 minutes in 350 degree oven. Let stand 10 minutes before cutting. Can be served with sour cream if desired.
Cheesy Pepperoni Bake
1 - 3.5 oz. package sliced pepperoni, divided (I have used farmer sausage cubed or summer sausage sliced instead of pepperoni)
1 - 14.5 oz. can diced tomatoes
1 - 10.5 oz. can cream of mushroom soup
1 - 8 oz. package of elbow macaroni (I've used what ever small sized pasta I have)
1 - 8 oz. package shredded cheddar cheese
1 cup water
Reserving several pepperoni slices for garnish, combine remaining pepperoni, tomatoes, soup, uncooked macaroni, 1 cup cheese and water in a 2 quart baking dish. Sprinkle remaining 1 cup cheese on top. Garnish with reserved pepperoni. Cover and refrigerate overnight or at least 6 hours ( I usually prepare this around 10 am and am able to have supper around 5 pm) to allow macaroni to absorb liquids. Bake covered casserole in a 350 degree oven for 45 minutes. Uncover and bake 15 minutes longer or until heated through and cheese is bubbly. Serves about 6.
1 - 14.5 oz. can diced tomatoes
1 - 10.5 oz. can cream of mushroom soup
1 - 8 oz. package of elbow macaroni (I've used what ever small sized pasta I have)
1 - 8 oz. package shredded cheddar cheese
1 cup water
Reserving several pepperoni slices for garnish, combine remaining pepperoni, tomatoes, soup, uncooked macaroni, 1 cup cheese and water in a 2 quart baking dish. Sprinkle remaining 1 cup cheese on top. Garnish with reserved pepperoni. Cover and refrigerate overnight or at least 6 hours ( I usually prepare this around 10 am and am able to have supper around 5 pm) to allow macaroni to absorb liquids. Bake covered casserole in a 350 degree oven for 45 minutes. Uncover and bake 15 minutes longer or until heated through and cheese is bubbly. Serves about 6.
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