24 November 2008
Tasty Treats I Will Be Making This Week...In Tunisia!
The man & I will be heading out-of-town this week for Thanksgiving. Actually, we're headed out-of-country, which I'm pretty excited about. We will be visiting a friend from home who lives in Tunisia. She has procured all of the necessities for an American Thanksgiving meal, which should be divine. I will be bringing a few contributions of my own. Fortunately, we each get one free checked bag for the plane so I can bring that can of cream-of-mushroom soup and the bottles of vanilla, almond & maple extract. So you can have a taste of what I'll be making this week, I'm posting the recipes. They are NOT MINE, so I don't take credit for them. They are uber-simple, which is the best kind of recipe, in my mind. So, here you go!
Green Bean Casserole
1 (10 3/4 oz.) can Cream of Mushroom Soup
3/4 cup milk
shake of Worcestershire or soy sauce
1/8 tsp. black pepper
2 (9 oz. each) pkgs. frozen cut green beans, thawed*
1 1/3 cups French Fried Onions
1. MIX soup, milk, sauce and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup French Fried Onions.
2. BAKE at 350°F (175°C) for 30 min. or until hot.
3. STIR. Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.
Tip: You may substitute 2 cans (14 1/2 oz. each) cut green beans, drained or 4 cups fresh, cooked cut green beans.
Cake Mix Cookies
1 pkg. cake mix
½ C. butter, softened
1 C. chocolate chips (if desired)
1 t. vanilla (or any other extract)
Mix, drop on cookie sheet and bake 10-12 minutes (or more) at 350°F (175°C). My favorite combo is yellow cake mix with almond extract!
And for breakfast...
1 1/2 C. all-purpose flour
3 1/2 t. baking powder
1 t. salt
1 t. white sugar
1 1/4 C. milk
3 T. butter, melted
1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Maple Syrup (my mom's recipe)
4 C. granulated sugar
½ C. brown sugar
2 C. water
1 t. vanilla extract
1 t. maple flavoring
Combine sugar & water, stir till dissolved. Cover & boil 10 minutes. Remove from heat & add vanilla & maple. Stir till mixed.