Catherine's Recipe Box

Note: The batter for this recipe stores very well in the refrigerator. In fact, the original recipe is for 48 muffins to be made over the course of no more than 6 weeks. A great idea if you have room in the refrigerator and your family prefers fresh muffins. Personally, I made them all at once and put some of them in the freezer and some of them went to work with me. The following recipe makes about a dozen and a half muffins. I found the batter much easier to work with after it was in the refrigerator for about a day. It is important to note that if your granola has sunflower seeds in it, they may turn green when they come in contact with the baking soda - this reaction has to do with pH levels and is perfectly safe to eat. Ingredients 2 cups granola cereal 1 1/2 cups sugar 2 1/2 cups all-purpose flour 1 tablespoons baking soda 1/2 cup vegetable oil 2 cups buttermilk (or substitute ) 2 eggs 1 cup blueberries (optional - or raisins, or cut up apricots, or chocolate chips, or your...

Note: I made this up last night when I couldn't find a recipe that I really liked. I drew my inspiration from the internet. I drew my ingredients from my refrigerator. I used the extra wide kind of noodles (because that is what I had open), but it probably would have been better to use the medium kind so that they would stay on your spoon when you try to eat it. This is a very hardy soup that is easy to put together. Total prep time is about 45 minutes. Makes about 8 servings. Ingredients 2 quarts of chicken broth/stock OR 2 quarts of water + Better Than Bouillon 2-3 cups of cooked chicken, in small bite-sized pieces 1-2 cups of egg noodles, uncooked 1 1/2 cups of diced carrots 1 1/2 cups of diced celery 1 small onion, chopped 2 cloves of garlic, chopped 1 Tbsp Rosemary 1 Tbsp Thyme 1 tsp Basil Directions Bring broth to a boil. Add in carrots, celery, onion and garlic. Return to a boil and then decrease heat to an active simmer. Add in rosemary, thyme, and basil. Simmer f...

Note: This recipe can be made the night before and kept in the refrigerator. Just pop it in the oven so that it is finished when you are ready to eat! I forgot to take a picture when I first made this, so this is a picture of leftovers. Not as pretty, but still as yummy! Ingredients: 5 slices of bread, cubed (you may need more depending on the size of your casserole dish) 1/2 cup sweet butter, melted (regular butter or margarine is fine as well) 2 eggs, well beaten 1/2 cup sugar 1 Tbsp. flour 8oz of crushed pineapple with juice Directions: Place cubed bread in well-greased casserole dish Combine eggs and butter. In separate bowl mix sugar and flour, add to butter and egg mixture and add crushed pineapple and juices. Stir very well. Pour mixture evenly over bread. Bake at 375F for 30 minutes or until hot and buttery. Source: Family friend, Kathy Price.

Note: This has coconut in it! I like it! It's a miracle. I'm not usually a fan of coconut. If you aren't sure where to get sesame seeds, you can get them in the spice aisle (I hit up the dollar store), or the "international foods" aisle. I liked this recipe much better than the last one I posted. It wasn't too much, there are more textures (the sesame seeds and the coconut add a nice touch), and it clumped better. I'm still not satisfied, though. When I'm finished eating this batch, there will be more testing! Ingredients 2 cups rolled oats 1 cup sliced (or chopped) almonds 1/4 cup sesame seeds 1/2 cup sunflower seeds 1/2 cup coconut 1/4 cup wheat germ 1/2 cup raisins 1/2 cup dried fruit 1/4 cup cooking oil 1/2 cup honey Directions 1 Mix oats, nuts, & grains together. Coat with honey & oil. 2 Bake at 300° for 35 minutes, stirring every 10 minutes 3 Add fruit & stir to combine source: http://community.livejournal.com/poor_skills/24728...

Note: I created this recipe myself. If you make your own tortillas, this is even better. Ingredients 1 Can Refried Beans 1 Can Black Beans 4-8 oz of shredded cheddar cheese (or other mexican-y cheese) 1/2 - 1 cup of Salsa 8-10 Tortillas Directions Mix all ingredients (except tortillas) in a large bowl. If you wish, you can put the black beans through a food processor first to have a creamy constancy the whole way through, but I like them whole as well. When you are finished mixing, place 1/8th or 1/10th of the mixture on each tortilla. Do not overfill the tortillas! There should be enough room on either side to fold over past the middle of the filling. Overfilling the tortillas will make them hard to fold and also make them take longer to heat. Folding the tortillas is the most difficult part of this recipe. Fold in the bottom and top of the tortilla so that the fold is touching the filling. Then, fold in both sides of the tortilla so the fold is touching the filling. Turn the b...

Note: This is my favourite recipe for Baked Ziti. It's from the side of the San Giorgio pasta box. Ingredients 1 package (1 lb) of Ziti, uncooked 3 cups (about 28 oz jar) of Spaghetti sauce, divided 1 3/4 cups (15 oz) ricotta cheese 2 cups (8 oz) shredded mozzarella cheese 1/4 cup of fresh parsley or 1 tbsp dried parsley flakes 1 egg 1 tsp dried oregano leaves 1/2 tsp garlic powder 1/2 tsp ground black pepper 3 tbsp grated Parmesan cheese Directions Heat oven to 375°F. Cook pasta according to package directions. In large bowl, stir together hot pasta, 1 1/2 cups spaghetti sauce, ricotta cheese, mozzarella cheese, parsley, egg, oregano, garlic powder and pepper. In 13x9x2-inch baking dish, spoon pasta mixture; top with remaining 1 1/2 cups sauce. Sprinkle with Parmesan cheese; cover with foil. Bake 30 minutes or until hot and bubbly. 10 servings (1 cup each). Make-ahead directions: Prepare recipe as directed, but do not bake. Cover with plastic wrap, then foil. Refrigerate ...

Notes: This recipe is from Mike's mom. I made it at least once, and it did come out a little runny but once they baked up, they were really good. Ingredients 1 1/2 cups Bisquick 1 cup sugar 1/3 cup cocoa 3/4 cup of water 2 tbsp vegetable oil 2 eggs Directions Beat all ingredients with a wire whisk or hand beater until almost smooth. Pour batter onto center of hot waffle iron. Bake for about 2 minutes (follow the directions for your waffle iron, though!). Serve this as a dessert with sliced strawberries, apple topping or ice cream on top while still warm and melt it a little. 8-ish servings.