Louise's Dynamites

INGREDIENTS:

2-1/2 pounds ground beef
2 medium green peppers, finely chopped
1 medium red pepper, finely chopped
1 large Vidalia onion, chopped 
1 entire bunch of celery, chopped
1 can (28 ounces) crushed tomatoes in puree
1 can (16 ounces) tomato sauce
1 can (12 ounces) tomato paste
1 cup water
1T olive oil
2 tablespoons sugar
2 tablespoons garlic powder
1 tablespoon Italian seasoning
1 tablespoon dried oregano
2-1/4 teaspoons salt
1-1/2 teaspoons pepper
16 hoagie buns or other sandwich rolls, split

DIRECTIONS:

1. In a Dutch oven, cook beef and vegetables in olive oil over medium-high heat 8-10 minutes or until beef is no longer pink, drain.
2. Stir in all remaining ingredients except buns. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour or until desired consistency and flavors are blended, stirring occasionally.
3. Serve on buns. Yield: 16 servings.

NOTE:

It is said Dynamites originated right in Madison Maine. All I know is they sure taste good.  They always come in handy for quick fund raisers, also.

GWH Sticky Buns

Ingredients:

1 cup milk
2 teaspoons dried yeast
2 teaspoons salt
2 large eggs, beaten
¼ cup honey
½ cup butter, melted
3 ½ cups all-purpose flour

Topping and filling:

¾ cup butter, melted, 
1 ¼ cup brown sugar
⅓ cup honey
1 teaspoon ground cinnamon
½ teaspoon nutmeg
½ teaspoon salt
1 ½ cups chopped pecans or walnuts

Instructions:

1. In a large bowl combine the flour, yeast, and salt. Set aside.
2. In a separate container, mix together the milk, honey, butter. Pop in the microwave and gently heat for a few seconds until the mix is lukewarm and the butter is melting.
3. Once the butter has melted whisk in the eggs. You want to make sure the mix isn’t too hot otherwise the eggs will cook.
4. Pour the wet mixture into the dry mixture and mix until it forms a dough and all the flour is mixed in. It only takes a minute to mix the dough together.
5. Cover with plastic wrap and allow to rest at room temperature until the dough rises for a minimum of 4 hours. After the 4 hours, you can place it in the fridge for up to 4 days.
6. For the filling: Mix together melted butter, brown sugar, honey, nutmeg, and cinnamon. Set aside.
7. Using a 9-inch cake pan, with a spoon spread half the brown sugar mixture evenly over the bottom and sides. Scatter nuts over the brown sugar mixture and set aside.
8. Dust your work surface with flour. Roll out the dough to a ⅛ -inch thick rectangle. As you roll out the dough, make sure there is enough flour to prevent it from sticking to your work surface.
9. Evenly spread the remaining brown sugar mixture over the rolled out dough leaving 1 inch around the edge of the dough without filling.
10. Starting with the long side, roll the dough into a log. Roll it over until its pinched seam is underneath.
11. Using a serrated knife, cut the log into 2 ½ inch rolls (around 8 or 9 pieces). Arrange the rolls over the nuts in the prepared pan, so that the cut edge is facing upward.
12. Cover the tin with plastic wrap and allow to rest for 1 hour. During this time they will rise up to meet the tin and become bubbly.
13. Once proofed, place the rolls on a baking sheet covered with parchment, in case the caramel bubbles over.
14. Preheat the oven to 350 degrees and bake for 30 - 40 minutes, or until golden brown and firm in the center.
15. While still hot, run a thin spatula around the outer edge of the pan to release the caramel rolls, and invert immediately onto a serving dish. If you let them set too long they will stick to the pan and will be difficult to turn out. Enjoy warm!

Notes:
If in a hurry it is perfectly okay to use frozen bread dough to speed things up a bit.

Pumpkin Crisp

Title: PUMPKIN Crisp
  Categories: Desserts
       Yield: 12 servings
  
       4    Eggs, beaten
   1 1/2 c  Sugar
       1 ts Salt
       2 ts Cinnamon
       1 ts Nutmeg
     1/2 ts Cloves
       2 c  Cooked pumpkin
      12 oz Can of Evaporated Milk or Half & Half
       1    Yellow cake mix
     1/2 c  Chopped pecans (opt.)
       2    Sticks of melted margarine
  
   1. Mix first 8 ingredients together.  Pour into a 13x9 inch pan.
   2. Sprinkle cake mix evenly over pumpkin mixture.  Sprinkle chopped
   pecans over the cake mix, then pour melted margarine evenly over the
   cake mix. 

3. Bake at 350 degrees for 1 hour (or more). Serve with Cool Whip on top.

Grand Champion Pumpkin Bread

Title: GRAND CHAMPION PUMPKIN BREAD
  Categories: Breads, Fruits, Vegetables
       Yield: 10 servings
 -------------------------------------- 
   3 1/3 c  Unbleached flour; sifted
       2 t  Baking soda
   1 1/2 t  Salt
     2/3 c  Cooking oil
       2 c  Pumpkin; mashed, canned, 1cn
     2/3 c  Chopped dates
       4 t  Pumpkin pie spice
       1 t  Baking powder
   2 2/3 c  Sugar
       4 ea Eggs; lg
     2/3 c  Water
------------------------------ 

1. Stir the flour, pumpkin pie spice, baking soda, baking powder, and salt together in a small bowl and set aside. 

2. Beat the sugar and oil together in a medium mixing bowl, using an electric mixer set on high, until light and fluffy.  Add the eggs, one at a time beating well after each addition, and then beat in the pumpkin. 

3. Add the dry ingredients alternately with the water to the sugar mixture, beating well after each addition, using a mixer set on low speed.  Stir in the dates and pour the batter into 2 greased 9 X 5 X 3-inch loaf pans. 

4. Bake in a preheated 324 degree F. oven for 55 minutes or until a cake tester or wooden pick inserted in the center comes out clean.  Cool in the pans on wire racks for 10 minutes, then remove from the pans and continue cooling on the racks.

 

Banana Nut Bread

Banana Nut Bread
Recipe By : Louise
Serving Size : 12
Categories : Quick Breads
---------------------
3/4 cup butter
1 1/2 cups sugar
1 1/2 cups mashed bananas (about 6)
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup buttermilk
3/4 cup nuts -- chopped
---------------------------
1. Cream together butter and sugar. Add banana, eggs, and vanilla. Sift together dry ingredients. Add alternately with buttermilk. Blend well. Stir in nuts, and pour into a greased and floured loaf pan. Bake at 325 degrees for 1-1/4 hours.

Apple Crisp

Apple Crisp
Recipe By : Louise
Serving Size : 8
Categories : Desserts, Fruit
---------------------------------
8 medium apples -- peeled and sliced
1 tablespoon orange juice
1/2 cup all-purpose flour
1 cup brown sugar
1 cup rolled oats
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup butter
---------------------
1. Place apple slices in two quart baking dish. Sprinkle with orange juice.
2. Combine flour, sugar, oats, cinnamon, and nutmeg. Cut butter into one-inch chunks. Blend into dry ingredients, using a pastry blender or fork. When crumbly, sprinkle over apples. Bake at 375 degrees for 15 minutes. Turn oven down to 350 degrees and bake for 30 minutes more.
-------------
Serving Ideas : Serve warm with vanilla ice cream or whipped cream.

Lasagna

Lasagna
Requested by Suzy S.
Recipe By : Louise
Serving Size : 12
Categories : Entree, Italian
------------------------------
1 pound lasagna noodles -- dry
8 ounces ground beef, extra lean -- cooked
1 can/jar spaghetti sauce -- diluted with
1 can/jar water
3/4 teaspoon garlic -- minced
1/2 teaspoon basil
1/4 teaspoon black pepper
3/4 teaspoon oregano
1 1/3 tablespoons parsley
1 pound cottage cheese
6 eggs
1 pound mozzarella cheese -- grated
----------------------------
1. Day before serving:
Cook ground beef and add to spaghetti sauce with water and spices--set aside.
Crack eggs and mix with cottage cheese-- set aside.
Layer lasagnas as follows: (makes 1 -- 13X9 pan)
sauce, noodles(use dry), sauce, egg mix, mozzarella, noodles - continue until 4th layer of noodles - end with a generous layer of sauce - be sure all edges of pasta are covered by sauce.
----------------------
Cover pan with paper and foil and refrigerate over night.
-----------------------
Next day: bake at 350 for 1 hour. Cut 4X3(12). Serve.


 - - - - - - - - - - - - - - - - -


NOTES : Before serving drizzle with tomato juice and sprinkle with grated Parmesan cheese. Serve with extra sauce, crusty bread and a salad.
-------------------
NOTES II : To make vegetable lasagna, omit meat and layer in veggies of choice (suggestions -- zucchini, mushrooms, spinach, eggplant, etc.)

Peanut Butter Cake w/jam Icing

Peanut Butter Cake w/jam Icing
Recipe By: Louise

Serving Size : 12

------------------------

3/4 cup butter

3/8 cup peanut butter

2 1/4 cups sugar

4 eggs

1 1/8 cups milk

1/4 teaspoon salt

3/4 teaspoon baking powder

2 1/4 cups flour

3/4 teaspoon vanilla

-----------------------------
1. Combine dry ingredients. Cream peanut butter, butter, & sugar for 10 minutes. Add eggs and beat well. Add dry ingredients, milk, & vanilla. Mix well

2. Bake for 30-35 mins. at 300 degrees -- cake should seperate from side of pan when done.

3. Cool, & frost with a thin layer of jam. Cut & serve.

EASY "NO-BAKE" COOKIES

EASY "NO-BAKE" COOKIES
Recipe By : Louise
Serving Size : 12
Categories : Cookies Desserts
---------------------------
2 c Sugar
1/2 c Butter
4 tb Cocoa
1/2 c Evaporated milk or half & half
1/2 c Peanut butter
3 c Dry oatmeal
1/2 ts Vanilla
1/4 ts Salt
---------------
1. Combine sugar, butter, milk, salt, & cocoa, boil one min. Remove from heat & add vanilla, peanut butter & oatmeal. Stir together, then push into a square cake pan.  Cool and cut into small squares.

Sloppy Joes

Sloppy Joes
Recipe By : Louise
Serving Size : 16
Categories : Entree, Sandwich
------------------------------
4 pounds ground beef, extra lean
2 1/2 cups water
3 beef bouillon -- cubes
1/4 cup catsup
1/4 cup mustard
3/8 cup vinegar
2 tablespoons worcestershire sauce
3/8 cup orange juice
3/8 cup brown sugar
1/4 cup paprika
1 teaspoon celery seed
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon cinnamon
1 green pepper -- diced
2 tablespoons onion flakes
16 hamburger buns
--------------------------
1. Brown beef with peppers & onions.
2. Add remaining ingredients, except for buns, and bring to a boil. Simmer for 30 minutes ~ serve on hamburger buns.
-------------------------
Note:  Ground Turkey can be used for this recipe -- full amount or part of the amount

Potato Salad

Potato Salad
Recipe By : Louise
Serving Size : 12
Categories : Sidedish
-----------------------------------
4 pounds potato -- unpeeled
1 1/2 tablespoons chives
1 1/2 cups celery -- diced
3/8 cup cider vinegar
1/4 cup pickle relish
4 each egg -- hard cooked
1 cup mayonnaise
1 1/2 tablespoons parsley
2 1/4 teaspoons salt
3/8 teaspoon pepper
----------------------------
1. Boil potatoes, cool & cut into .5" cubes.
2. Add celery & egg slices to potatoes.
3. Mix together remaining ingredients and toss with potato mixture.
4. Chill overnight -- garnish with more parsley & Chives.
-------------------------------------

 
 
 
 
 
 
 
 
 
 

Peanut Butter Bread

Peanut Butter Bread
Recipe By : Louise
Serving Size : 12
Categories : Side Dish
------------------------------
3/4 cup peanut butter
2 ounces margarine
2 cups flour
1/3 cup powdered milk
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 each egg
1 1/4 cups water
3/4 teaspoon orange peel -- grated
----------------------------------------
Make the day BEFORE serving.


1. Beat peanut butter and margarine until fluffy.
2. Add dry ingredients and mix until mixture resembles crumbs.
3. Add (all at once) eggs, water, and orange peel. Mix until just moistened.
4. Pour into a greased loaf pan and bake at 300 for about 2 hours. Test with pick. Cool, cut, & cover.

Peanut Butter Bars

Peanut Butter Bars
Reprint request by Suzy
Recipe By : Louise
Serving Size : 24
Categories : Dessert
------------------------------
1 1/2 cups shortening
1 1/2 cups brown sugar
2 eggs
1 1/2 teaspoons vanilla extract
3 cups flour
3/4 teaspoon salt
----------------------
Frosting:
----------------------
3 cups confectioner's sugar
3/4 cup peanut butter
1 1/2 tablespoons margarine
1 1/2 teaspoons vanilla extract
milk
----------------------------------
1. Cream together shortening and sugar.
2. Add egg and 2 T vanilla & beat well.
3. Stir in flour and salt.
4. Spread mixture into a greased cake pan and bake at 300 degrees for 30-45 minutes. Let cool.


Frosting:


1. Mix peanut butter, margarine, 2 T vanilla, and confectioner's sugar.
2. Add just enough milk for proper spreading consistancy.
3. Frost cooled bars the night before.
4. Cut just before serving - next day.

 
 
 
 
 
 
 
 
 
 

Spinach Dip in a Bread Bowl

Spinach Dip in a Bread Bowl
Recipe By : Louise
Serving Size : 10
Categories : Appetizers
---------------------------
2 cups sour cream
1 envelope ranch salad dressing mix
1 package spinach, frozen -- chopped, thawed
1/4 cup chives (dried)
3/4 teaspoon dried basil
1/2 teaspoon dried oregano
1 loaf round bread
Crackers, Melba toast, or Raw Veggies
---------------
1. In a bowl, combine first six ingredients. Chill for at least 1 hour.
2. Cut a 1 - 1/2 inch slice off the top of the loaf; set aside. Hollow out the bottom part, leaving a thick shell. Cut or tear the slice from the top of the loaf and the bread from inside into bite-size pieces. Fill the shell with dip; set on a large platter. Arrange the bread pieces and crackers around it and serve immediately. Yield: 10 to 15 servings.

Guacamole

Guacamole
Recipe By : Louise
Serving Size : 8
Categories : Appetizers, Mexican
---------------------------------
3 whole avocados
1 tablespoon onion -- minced
2 whole jalapeno peppers, canned -- seeded (optional)
1 whole fresh tomatoes -- chopped
1 tablespoon chopped parsley
1/2 teaspoon coriander
1/2 teaspoon salt
1 pinch black pepper
1 tablespoon fresh lemon juice
1 dash hot sauce
1 tablespoon sour cream
--------------------------------
1. Peel avocados, cut them in halves and remove pits. Toss with lemon juice in a ceramic bowl. Mash with a fork until smooth.
2. Add remaining ingredients, blend well, and adjust seasoning to taste.
---------------------------------
Serving Ideas : Serve as a dip with tortilla chips.

 
 
 
 
 
 
 
 
 
 
 
 

Fresh Mexico: 100 Simple Recipes for True Mexican Flavor

Red Beans and Rice

Red Beans and Rice
Recipe By : Louise
Serving Size : 6
Categories : Beans, Rice, Side Dish
--------------------------------------
1 pound red or pinto beans -- dried
1/2 pound salt pork
1 whole onion -- chopped
2 cloves garlic -- chopped
1/4 cup celery -- chopped
1 quart ham, pork, chicken or beef stock
1 teaspoon salt
1 whole bay leaf
1/4 teaspoon thyme
3 cups rice
------------------------------------
1. Soak beans in water overnight. Drain.
2. In a Dutch oven, brown salt pork. Add onions, garlic, and celery and saute for 3 minutes. Add beans, stock, salt, and herbs.
3. Simmer 3 hours or until beans are tender. Add water when necessary during cooking; water should barely cover beans at end of cooking.
4. Remove 1 cup beans and mash to paste. Add mashed bean paste back to beans; stir until liquid is thickened. Pour over hot rice, stir and serve.