This Wife Cooks

2 tablespoons minced garlic 2 tablespoons olive oil 3 tablespoons butter Two 15 ounce cans tomato sauce 1 teaspoon salt 1 tablespoon Italian seasoning 1 bay leaf 1 tablespoon white sugar 1 teaspoon onion powder 1 tablespoon or so basil, I use the squeezable tube from the produce department 1 teaspoon oregano 1/4 teaspoon fresh ground black pepper 1/4 cup (a nice palm-full) fresh parsley, finely chopped In a skillet, heat olive oil - then stir in garlic and cook just for a brief time, or until barely brown. Add butter, then add remaining ingredients. Simmer for 5 - 8 minutes on low. Updated 2017 Sydney Burnside thiswifecooks | thiswifecooks.blogspot.com

Sourdough Starter 1 1/2 teaspoons bread machine or quick active dry yeast 4 cups lukewarm water (105°F to 115°F) 3 cups Gold Medal® all-purpose flour or Better for Bread™ flour 4 teaspoons sugar Bread 1/2 cup water 3 cups Gold Medal® Better for Bread™ flour 2 tablespoons sugar 1 1/2 teaspoons salt 1 teaspoon bread machine or quick active dry yeast Make sourdough starter at least 1 week before making bread. In large glass bowl, dissolve 1 1/2 teaspoons yeast in warm water. Stir in 3 cups flour and 4 teaspoons sugar. Beat with electric mixer on medium speed about 1 minute or until smooth. Cover loosely; let stand at room temperature about 1 week or until mixture is bubbly and has a sour aroma. Transfer to 2-quart or larger nonmetal bowl. Cover tightly; refrigerate until ready to use. Use sourdough starter once a week or stir in 1 teaspoon sugar. After using starter, replenish it by stirring in 3/4 cup all-purpose flour, 3/4 ...

Ingredients 1 3/4 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking soda 1/2 cup butter, softened 1/2 cup white sugar 1/2 cup peanut butter 1/2 cup packed brown sugar 1 egg, beaten 1 teaspoon vanilla extract 2 tablespoons milk 40 miniature chocolate covered peanut butter cups, unwrapped Directions Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

{Image & Recipe Credit: Betty Crocker } 1 jar (14 ounces) pizza sauce 1 cup chopped turkey pepperoni, (from 6-ounce package) 8 medium green onions, chopped (1/2 cup) 1/2 cup chopped red bell pepper 1 can (2 1/4 ounces) sliced ripe olives, drained 1 cup shredded mozzarella cheese (4 ounces) 1 package (8 ounces) cream cheese, softened and cubed Broccoli flowerets, cherry tomatoes and carrot sticks, if desired Mix pizza sauce, pepperoni, onions, bell pepper and olives in 1 1/2-quart slow cooker. Cover and cook on low heat setting 3 to 4 hours or until mixture is hot. Stir in mozzarella cheese and cream cheese until melted. Serve with vegetables for dipping.

1 lb Monterey Jack, Cheddar, Swiss or mozzarella cheese, cut into 3x1/2-inch sticks Vegetable oil 1 cup Original Bisquick® mix 1 teaspoon paprika 1/2 cup milk 1 egg Marinara sauce, if desired Place cheese sticks on tray; freeze at least 1 hour. Heat 2 inches of oil to 375ºF in large heavy saucapan or follow manufacturer's direction on deep fryer. Beat Bisquick mix, paprika, milk and egg until smooth. Dip cheese, 1 stick at a time, into batter, covering cheese completely. Fry 8 to 10 sticks at a time 1 to 2 minutes, turning carefully, until golden brown. Drain on paper towels. Let stand 5 minutes before serving. Serve with marinara sauce. { From the Betty Crocker Website }

1 cup mayonnaise or salad dressing 1 cup freshly grated Parmesan cheese 1 can (about 14 oz) artichoke hearts, drained and coarsely chopped 1 box (9 oz) Green Giant® frozen chopped spinach, thawed and squeezed to drain 1/2 cup chopped red bell pepper 1/4 cup shredded Monterey Jack or mozzarella cheese (1 oz) Toasted baguette slices or assorted crackers, if desired Heat oven to 350ºF. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper. Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese. Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices.

1/2 cup packed brown sugar 1/2 cup ketchup {or tomato sauce} 1 1/2 pounds lean ground beef 3/4 cup milk 2 eggs 1 1/2 teaspoons salt 1 tablespoon fresh garlic, minced 1 tablespoon onion powder {or small onion, chopped} 1/4 teaspoon black pepper 3/4 cup seasoned bread crumbs Preheat oven to 350 degrees F. Lightly grease a 5x9 inch loaf pan. In a mixing bowl, mix thoroughly all ingredients, [except ketchup {or tomato sauce} and brown sugar]  and shape into a loaf. Place in pan. Mix brown sugar and ketchup in a small bowl, and spread over top of meatloaf. Bake in preheated oven for 1 hour or until juices are clear.

Ingredients 1   cup all-purpose flour 1/2   teaspoon baking powder 1/2   teaspoon ground ginger 1/2   teaspoon ground cinnamon 1/4   teaspoon baking soda Dash  salt 1   slightly beaten egg white 1/3   cup molasses 1/3   cup water 3   tablespoons cooking oil Sifted powdered sugar (optional) Directions 1.  Line eight 2-1/2-inch muffin cups with paper bake cups; set aside. In a medium mixing bowl stir together flour, baking powder, ginger, cinnamon, soda, and salt; set aside. 2.  In a small mixing bowl stir together the egg white, molasses, water, and oil. Stir molasses mixture into flour mixture just until blended. Spoon mixture into prepared muffin cups. 3.  Bake in a 350 degree F oven for 15 to 20 minutes or until cupcakes spring back when pressed lightly in center. If desired, sprinkle with powdered sugar. Serve warm or cool. Makes 8 cupcakes (8 servings). Make ahead tip:  Bake and cook cupcakes but do ...

2 pounds chicken wings {disjointed and tips removed} 1/2 cup soy sauce  2 tablespoons vegetable oil Ground pepper 2 tablespoons ketchup 1 cup honey 1 garlic clove (crushed) Season chicken liberally with pepper. Place in baking dish. Mix all other ingredients and pour over chicken. Bake at 350 degrees for 45 minutes until chicken is well done and sauce is thick.

2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/2 teaspoon salt 1/2 cup butter, softened 1 1/2 cups white sugar 1 cup canned pumpkin puree 1 egg 1 teaspoon vanilla extract 2 cups confectioners' sugar 3 tablespoons milk 1 tablespoon melted butter 1 teaspoon vanilla extract Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon ...

1 {6 oz} can frozen orange juice concentrate 1 {6 oz} cans frozen limeade concentrate 1 {6 oz} can frozen lemonade concentrate 1 {14 oz} can pineapple juice 1 pint cranberry juice cocktail 4 cups cold water 2 quarts ginger ale, chilled 1 pint club soda, chilled Fruit ice ring Fruits and mint for garnish Mix all ingredients. When ready to serve add ice ring and garnish.

I got this recipe from Betty Crocker. { Image Credit } 1 cup sugar 1 cup canned pumpkin 1/3 cup vegetable oil 1 teaspoon vanilla 2 eggs 1 1/2 cups Gold Medal® all-purpose flour or Better for Bread™ flour 2 teaspoons baking powder 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/2 cup chopped nuts, if desired Grease bread machine pan and kneading blade generously with shortening. Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Quick Bread cycle only. After 3 minutes into cycle, open lid and carefully scrape down sides of pan. Close lid to continue with cycle. Cool baked bread 10 minutes. Remove from pan to wire rack, or follow manufacturer's recommendation.

I got this recipe from Betty Crocker . :) {Image Credit: bettycrocker.com } 1/2 cup water 1 tablespoon vanilla 1/3 cup sour cream 1 egg 1 tablespoon butter or margarine, softened 3 cups flour 3 tablespoons sugar 1 1/4 teaspoons salt 2 teaspoons bread machine or quick active dry yeast Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Sweet or Basic/White cycle. Use Light crust color. Do not use delay cycle. Remove baked bread from pan, and cool on wire rack.

{ Image Credit: Sean M. Gin } Frosted Pumpkin Drops 1/2 cup shortening 1/2 cup margarine or butter 2 cups all purpose flour 1 cup sugar 1 cup canned pumpkin 2 eggs 1 1/2 teaspoons pumpkin spice 1 teaspoon baking soda 1/4 teaspoon salt {you can add 1 cup of raisins or chocolate chips if you prefer to have them in your cookie} Cream Cheese Frosting 1 3-ounce package of cream cheese 1/4 cup margarine or butter 1 teaspoon vanilla 2 cups sifted powdered sugar In a large mixing bowl beat the shortening and 1/2 cup margarine or butter with an electric mixer on medium to high speed about 30 seconds or till softened. Add about HALF of the flour to the shortening mixture. Then add the sugar, pumpkin, eggs, pumpkin pie spice, baking soda, and salt. Beat mixture till thoroughly combined, scraping the sides of bowl occasionally. Beat in the remaining flour. Stir in the raisins. Drop the dough by rounded tablespoons 2 inches apart onto ungreased cookie sheets. Bak...

2 1/2 cups sifted cake flour 1 teaspoon baking powder 1 teaspoon salt 2 tablespoons unsweetened cocoa powder 2 jars gel red food coloring (like these ) 1/2 cup unsalted butter, softened 1 1/2 cups bakers sugar 2 eggs, at room temperature 1 teaspoon vanilla extract 1 cup buttermilk 1 teaspoon white vinegar 1 teaspoon baking soda Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside.  In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes.  Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go.  Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in...

{ Image Credit } 1 cup Bisquick 1 teaspoon garlic salt 1/2 teaspoon paprika 1/4 teaspoon onion powder 1/4 teaspoon pepper 3 boneless, skinless chicken breast halves, cut into smaller strips 1 egg, beaten, with splash of milk 6 tablespoons butter Set oven to 450* ------------------------------------------------------------------------------------- In a pie plate or similar flat dish, combine: 1  cup Bisquick 1  teaspoon garlic salt 1/2  teaspoon paprika 1/4  teaspoon onion powder 1/4  teaspoon pepper Dip *3  boneless skinless chicken breast halves*, cut into smaller strips into *1  egg, slightly beaten with a splash of milk*. Line a cookie sheet with foil, put *6 tablespoons*  butter on it, place in 450* oven until it's melted. Meanwhile, Dip chicken in egg/milk then in Bisquick mixture, place on cookie sheet on top of melted butter. Bake 12 - 14 {mine cook closer to 20, so they're nice and browned and crispy} minutes, fli...

{Image Credit: Laura @ RealMomKitchen } 1 package (8 ounces) cream cheese, softened 1/3 cup sugar 1 cup (8 ounces) sour cream 2 teaspoons vanilla extract 1 carton (8 ounces) frozen whipped topping, thawed 1 chocolate crumb crust (8 inches) 1/4 cup baking cocoa 1 tablespoon confectioners’ sugar 1 can (21 ounces) cherry pie filling In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream and vanilla. Fold in whipped topping. Spread half of the mixture evenly into crust. Fold cocoa and confectioners’ sugar into remaining whipped topping mixture; carefully spread over cream cheese layer. Refrigerate for at least 4 hours. Cut into slices; top each slice with cherry pie filling. Refrigerate leftovers. Yield: 6-8 servings.

Ingredients: 4-5 cups diced potatoes, peeled or scrubbed 3-4 cups baby carrots, cut in half 4 boneless skinless chicken breasts 1/2-1 teaspoon garlic salt, or to taste black pepper to taste 1-2 tablespoons dry onion flakes (or 1/2 cup minced fresh onion) 2 cans (10.75 oz ea) cond. cream chicken soup 1 1/2 cups frozen peas Chicken broth, optional English muffins, baking powder biscuits, or refrigerator biscuits* Shredded cheese Directions: Fill slow cooker 2/3 full of vegetables by dicing potatoes and place in bottom of cooker. Cut carrots into 1-inch pieces and add to cooker. Place chicken breasts on top of vegetables. Sprinkle with garlic salt, black pepper to taste and onion. Spread with condensed cream of chicken soup. Place lid on cooker and cook on high for 4-5 hours or until vegetables are tender. To check for doneness, insert knife to the bottom of cooker, piercing vegetables. Cut chicken into shreds or pieces using two knives in a scissor action. Stir in fro...

{ Image Credit goes to Kalyn of Kalyn's Kitchen } (Makes 6-8 servings, recipe from A Pinch of Salt Lake , with adaptations by Kalyn .) 1 lb. ground beef 1-2 tsp. olive oil 1 onion, chopped small 2 tsp. minced garlic 2 cans beef broth, (or 3 - 4 cups homemade beef stock) 2 cans diced tomatoes with juice 2 cans pinto beans or kidney beans with juice (15 oz. size can) 2 T dried oregano 2 T ground cumin 1 T ground ancho chile powder 1 T regular chile powder Toppings to add to the soup: diced avocado shredded cheddar cheese corn chips sour cream chopped fresh cilantro Heat 1 tsp. olive oil in frying pan, add ground beef and cook until well browned, breaking into small pieces with turner as you cook it. Remove beef to large soup pot. In same frying pan heat second tsp. of olive oil, add onions and garlic, and saute until onions are starting to soften, about 3 minutes. Add veggies to soup pot. Rinse out frying pan with one cup beef broth and add to pot with rest o...

Ingredients 1 (8 ounce) package refrigerated crescent rolls 1 (8 ounce) package cream cheese, softened 1 (1 ounce) package Ranch-style dressing mix 2 carrots, finely chopped 1/2 cup chopped red bell peppers 1/2 cup chopped green bell pepper 1/2 cup fresh broccoli, chopped 1/2 cup chopped green onions Directions Preheat oven to 375 degrees F (190 degrees C). Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool. Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.

I saw this today on the Taste of Home website, and boy does it look divine! Ingredients 3 cups sugar 1 cup vegetable oil 4 eggs, lightly beaten 1 can (15 ounces) solid-pack pumpkin 3-1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon baking powder 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1/2 cup water Directions In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine the flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves and allspice; add to the pumpkin mixture alternately with water, beating well after each addition. Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool completely. Yield: 2 loaves.

1/4 cup butter 1 pound portobello mushrooms, diced 1 1/2 cups port wine 2 cups heavy cream 1/4 cup chopped fresh basil Melt the butter in a large skillet over medium heat. Add the mushrooms; cook and stir until tender. Stir in the wine, and simmer until the liquid has reduced by 1/2. Stir in cream, and simmer again until the sauce becomes a thick gravy. Stir in the basil just before serving.

You'll need 6 chicken breasts, skinless and boneless 1 can (8 ounces) tomato sauce 1/2 cup soy sauce 1/4 cup packed brown sugar 2 teaspoons minced garlic Directions Place chicken in a 4-qt. slow cooker. In a small bowl, combine the tomato sauce, soy sauce, brown sugar and garlic; pour over chicken. Cover and cook on low for 4-5 hours or until a meat thermometer reads 180°. Yield: 6 servings.

English Muffin Bread 3 c. flour 2 1/2 t. yeast (or 1 packet) 2 t. sugar 1 t. salt 1/8 t. baking powder 1 c. milk 1/4 c. water Corn meal, for dusting the pan 1. In a mixing bowl, combine 2 c. flour, yeast, sugar, salt and baking powder. Mix for 1 minute. 2. While flour is mixing, pour milk and water into a small saucepan. Heat over low heat until warm, about 2 minutes (I did this in the microwave for 45-60 seconds). Pour into mixing bowl and beat for 2 minutes. 3. Add remaining cup of flour, 1/2 a cup at a time, and mix for 3-5 minutes (or knead by hand for 5-7 minutes). Dough will be somewhat sticky. 4. Grease a loaf pan and sprinkle with cornmeal (I used a 91/4 x 51/4 x 31/4 inch loaf pan). Spread dough into pan, cover and let rise for 45 minutes. (I preheated my oven to warm, then turned it off. I put the loaf in the front of the oven and cracked the oven door. It only took 30 minutes for the bread to raise. I also let it raise until it reached the top of the loaf pan.) 5. Bak...