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2: Chicken Crunch | Souce Mix= 2 tablespoons of Grey Poupon Country Dijon mustard 3 Tablespoons of mayonnaise 1 teaspoon yellow mustard 1 teaspoon cream-style horseradish 1 teaspoon of honey Vegtable oil for frying 2 boneless, skinless chicken breast halves 2 cups cap'n crunch cereal 1/2 cup cornflake crumbs 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon saLt 1/4 teaspoon white pepper 1 egg, beaten 1 cup milk Preheat oil in a deep pan or deep fryer to 375 Degrees F. You want to use enough oil to completely cover the chicken 1 to 2 inches deep. Combine all of the ingredients for the Creole Mustard sauce in a small bowl and chill the sauce while the chicken is prepared. Cut each chicken breast, lengthwise, into 5 long slices (chicken Fingers). Small the Cap'n Crunch into crumbs

3: using a food processor, or put the cereal into a plastic bag and start pounding. Combine the cereals, onion powder, garlic powder, salt, and pepper in a medium bowl.Combine the egg with the milk in a seperate bowl. Dredge each piece of chicken in the milk mixture, then completely coat it with the dry mixture. Do this for all the chicken before frying. When the oil is how, fry the chicken for 4 to 6 minutes or until golden to dark brown and crispy. Remove to paper towels or a rack to drain. Serve hot with Creole mustard sauce on the side for dipping.

4: Corn Soup | Ingredients- 4 Tablespoons butter 1 cup onions, finely chopped 2 tomatoes, chopped 2 cups canned whole corn, well drained 2 cups creamed corn 1 can evaporated milk 3 cups chicken broth (about 1 and 1/2 cans) 1 tablespoon salt 1 teaspoon black pepper Procedure- 1. In a larged saucepan, melt the butter over moderate heat. 2. Add the onions and saute for 5 minutes. 3. Stir in the tomatoes and cook for a few more minutes.

5: 4. Add the corn. milk, chicken broth, salt, and pepper. Simmer for 15 minutes. 5. Serve with crackers Serves 6 to 8

6: Beef Stroganoff | Ingredients- 1 and 1/2 pounds cubed round steak, cut into thin strips house seasoning, recipe follows all-purpose flour 2 tablespoons olive oil 2 tablespoons butter 1 medium onion, sliced 8 ounces fresh mushrooms, sliced 1 (10 3/4- ounce) can beef broth 1 (10 3/4- ounce) can cream of mushroom soup salt and black pepper 1 cup sour cream cooked egg noodles Directions- season the steak strips withse seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, untill the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve.

7: House Seasoning: 1 cup salt 1/2 cup black pepper 1/2 cup garlic powder Mix the ingredients together and store in an airtight container for up to 6 months.

8: Twice Baked Potato Bake the Potato Take out mixer add and melt butter 1 tablespoon quarter cup of cream/milk Salt and pepper Scoop back i nshell mix parmesan and bread crumbs Cook untill melted 400 degrees F.

9: Devil's food cupcakes | Preheat oven to 350 degrees Mix together by hand in a bowl: 1 and 1/4 cup of flour 1 and 1/4 tsp of baking soda 1/4 tsp salt 1/2 C cocoa mix with a mixer the following in a seperate bowl: 1 Cup of sugar a cup of buttermilk 1/2 cup + 1 TBS oil 1 tsp of vanilla 2 eggs Ass the two mixtures together and divide into cupcake tins. Bake for 20 minutes. Cool and frost with frosting mix on back counter.

10: Apple Braid | 2 C. Flour 3 tsp. baking powder 2 tsp. sugar 1/4 tsp of salt 1/2 cup shortening 2/3 cup milk 1 apple 3 tsp. sugar 1/2 tsp/ cinamon 1 T. Margarine Preheat oven too 400 degrees Ferenheight. Sift together flour, baking powder, sugar, and salt. Cut in shortening untill mixture resembles coarse crumbs. Make a well in the center; add milk. Stir just until dough sticks together. Knead gently on a floured surface fro 10-15 strokes. Roll on a floured surface to 1/2 inch thickness (about 12 inch. square). pare apple. cut into quarters. Remove core and slice. Mix apple

11: slices, sugar, and cinnamon. Put apple mixture on center one- third of dough. Dot with margarine. Cut outside edges of dough in strips and layer in a braided fashion over apple slices. Bake on ungreases jelly roll pan for 15- 20 minutes. Sprinkle with a powdered-sugar glaze while still warm.

12: No flour oatmeal cookies | 1 cup brown sugar 1 cup white sugar 1 cup shortening (not oil) 1 cup crunch peanut butter 2 eggs 2 tsp. soda 1 tsp vanilla 5 cup oatmeal Cream sugars and shortening. Add eggs, peanut butter and rest of ingredients. Make into balls and press down. Bake in 350 degree oven.

13: Blueberry muffins | Prep time: 20 minutes cook time: 25 minutes ready in: 45 minutes servings: 12 Ingredients 3/4 cup milk 1/4 cup lemon juice 2 cups all-purpose flour 3/4 cup sugar 1 tablespoon baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1 egg, lightly beaten 1/4 cup vegtable oil 1 cup fresh or frozen bluberries Go on to next page

14: Directions 1. in a small bowl, mix milk and lemon juice; set aside 2. in a large bowl, combine flour, sugar, baking powder, cinnamon and salt. set aside. Add egg and oil to milk mixture; mix well. gently stir into flour mixture just untill moistened. fold in blueberries. 3. Fill greased or paper lined muffin cups two- thirds full. bake at 400 degrees F at 22-24 minutes or untill center of muffin springs back when lightly touched

15: Traditional macaroni and cheese | Ingredients 1 and 2/3 cups dry, small elbow macaroni, cooked and drained 2 tablespoons cornstarch 1 teaspoon salt 1/2 teaspoon dry mustard 1/4 teaspoon ground black pepper 1(12 fluid ounce) can Nestle Carnation evaporated milk 1 cup water 2 tablespoons butter or margarine 1 and 1/2 cups sharp chedder cheese divided Directions 1. Preheat oven to 375 degrees F. Grease 2-quart casserole dish 2. Combine cornstarch, salt, musrard and pepper in a medium saucepan. Stir in evaporated milk, water, and butter. cook over medium-hear, stirring constantly, untill mixture comes to boil. Boil for one minutes. remove from heat. Stir in 1 and 1/2 cups cheese until melted. add macaroni, mix well. Poor into prepared casserole dish. top with remaining cheese. Bak for 20 to 25 minutes or until chees is melted and light brown

16: Poach Pears | Prep time: 10 minutes Cook time: 25 minutes Total time: 35 minutes Ingredients 4 firm ripe pears 1/2 cup granulated sugar 1/3 cup fresh squeezed orange juice 1/4 cup water 1 to 2 teaspoons grated orange zest Preparations Peel pears then cut in halves or quarters and cut out cores. In a suace pan, hear the sugar, orange juice, and water over medium heat. Add the pears and bring to a simmer. reduce hear to low, cover, and continue simmering for 15 minutes, or untill the pears are tender. Remove the pears and add the orange zest. Simmer the syrup for 5 minutes longer, then combine the pears and syrup and chill thouroughly

17: Low Fat Chocolate Chip Cookies | Ingredients- 1/4 cup butter, softened 1/2 Cup sugar 1/4 cup brown sugar 1 egg white 1 tsp vanilla extract 1 cup all-purpose flour 1/2 tsp baking soda 1/4 tsp salt 1/4 cup cocoa powder 1/3 cup miniature chocolate chips Preparation- -Preheat oven to 375 F. -In a large bowl, beat butter and sugars together with an electric mixer until creamy. Add egg white and vanilla and mix untill well blended -CONTINUE ON NEXT PAGE

18: Drop cookie dough by the teaspoon on to a cookie sheet lines with parchment paper or a silicone mat if you have one. Bake for 8-10 minutes. Cool on cookie sheet for 1 minute, then transfer to wire rack to cool completely. Makes 30 cookies Per serving Calories- 65, calories from fat- 21 Total fat- 2.3 grams. choloesteral- 5mg sodium- 44mg, carbohydrate 10.3 grams, Fiber, 0.5g, protein 0.7g

19: Mexican Sweet Bread | 2 cups bisquick 1 tablespoon sugar 1/2 cup cold water 3 tablespoons soft butter 1 egg yolk 1 tablespoon water 1/4 cup packed brown sugar 2 tablespoons chopped nuts 1 teaspoon ground cinnamon glaze -preheat over to 400 F - Mix bisquick, sugar, and the cold water until soft dough forms. Beat vigorously 30 seconds. Turn onto a floured board rolling gently to coat. Shape into a ball and knead 10 times. Divide dough into 6 equal parts and shape each into a round ball. Roll each out into a circle. NEXT PAGE

20: --For the filling mix together the brown sugar, nuts and cinnamon until well blended. - Spread each of the dough circles with soft butter and scoop 1/6 of the filling in the center of each dough circle. Fold dough over in half and press lightly down -Mix egg yolk and 1 tablespoon of water; brush over each sweet bread. Bake 10 to 12 minutes or until golden brown. Remove from the oven and cool slightly. Drizzle with glaze and serve warm. GLAZE- 1/2 cup powdered sugar 1 tablespoon soft butter 1/4 teaspoon vanilla 2 to 3 teaspoons milk -Combine the sugar, butter, and vanilla and mix. Add the milk, one teaspoonful at a time while mixing to get right consistency for drizzling

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  • By: Devon A.
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  • Title: Blank Canvas
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  • Started: over 5 years ago
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