Wednesday, 11 March 2015

Chili - Sister Susan's recipe

1 and 1/2 pounds ground beef
1 large onion, chopped
3 cloves garlic, chopped
1/2 red pepper. chopped
3/4 cup chopped celery
3 cups canned tomatoes
1 tin tomato soup
1 tin kidney beans, drained
2 tins pork and beans
3/4 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon liquid smoke
1 tablespoon prepared mustard
2 tablespoons chili powder

Brown beef, onion, garlic, peppers and celery in frying pan. Place in large casserole dish. Ad remaining ingredients. Stir together. Bake at 365 F for 1 hour until done.

Tuesday, 10 March 2015

Cowboy Cookies ( Recipe from school )

This is an excellent recipe! Very good.

1 cup white sugar
1 cup packed brown sugar
1 cup shortening or butter
2 eggs
1 cup chocolate chips
2 cups quick oats
1 teaspoon vanilla
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder

Cream sugars and shortening. Add eggs and mix thoroughly. Add chocolate chips, oats and vanilla. Add flour, salt, baking soda and baking powder. Stir real well. Let sit on counter for 1 hour. Then drop by teaspoons onto a greased cookie sheet. Bake at 350 F for 8 - 10 minutes. Cool.

Monday, 19 January 2015

Communion Bread - Gluten Free, Dairy and Lactose Free

This recipe for Communion bread is gluten free and also lactose and milk free. This recipe makes about 520 pieces.

2 cups celimix pancake mix
1 cup Betty Crocker Gluten free white cake mix
1 cup celimix bread ( rice ) mix
pinch of salt
1 teaspoon gluten free baking powder
3/4  cup of gluten free - lactose free soft margarine ( I use Becel Vegan as it states that it is gluten free - lactose free right on the carton )
3 eggs
 1 and 1/2 cups of gluten free - lactose free soy milk ( Sensational Organic Soy is the best )

Make sure that the soy milk and the margarine you use is both gluten free and lactose and dairy free as some people are not only intolerant to lactose but also allergic to the protein in any forms of dairy products.

In large mixing bowl stir together the pancake mix, the white cake mix and the bread mix. Stir in the salt and baking powder to mix well. Using your fingers work the margarine in gently. Place the 3 eggs in 2 cup measuring cup. Beat with electric mixer. Now fill to the 2 cup mark with the soy milk. Stir well to blend. Slowly add to the flour mixture, adding only enough to make a soft dough. It will need approximately 1 and 1/2 cups of the egg/soy milk mixture to get the dough to the right consistency. Using your hands, form into tiny balls, placing them on greased baking sheet. Bake approximately 8 - 10 minutes at 375 F oven. Cool. Store in freezer in airtight container till time of use.
Serve at your church Communion Service.

The pictures below shows some of the ingredients I use for this recipe.

Celimix bread mix

Wednesday, 26 November 2014

Slow Cooker Stuffing

Recipe from

  • To make the slow cooker stuffing in the oven, prepare as directed using the full amount of broth. Transfer to a 9x13 inch baking dish or other large casserole dish. Bake uncovered for 45 minutes to 1 hour at 350 degrees F (175 degrees C).
  • This recipe is designed for use in a standard 4 quart slow cooker. Larger slow cookers will also work.


  1. Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
  2. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
  3. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.


Wednesday, 5 March 2014

Chocolate Cupcakes

I made these cupcakes this morning. They turned out very nice - moist and delicious! I made chocolate frosting instead of the Vanilla Buttercream  in the recipe.

The recipe is from

Chocolate Cupcakes with Vanilla Buttercream Frosting Recipe
Prep time
Cook time
Total time
Get this easy recipe for Chocolate Cupcakes with Vanilla Buttercream Frosting.
Serves: 12
  • Chocolate Cupcakes
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ½ cup cocoa
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon espresso powder
  • ½ cup milk
  • ¼ cup vegetable oil
  • 1 egg
  • ½ teaspoon vanilla
  • ½ cup boiling water
  • Vanilla Buttercream
  • 8 tablespoons butter (1 stick), softened
  • 2½ cups confectioner’s sugar, sifted
  • 2-3 tablespoons milk, heavy cream or half-and-half
  • ¼ teaspoon vanilla
  • pinch of salt
  1. Preheat oven to 325ยบ F.
  2. Place cupcake liners in muffin tin. Spray lightly with cooking spray.
  3. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
  4. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
  5. Evenly distribute cake batter. Each cupcake liner should be about ¾ths full.
  6. Place in the oven and bake 12-15 minutes or until a toothpick inserted in the center comes out clean.
  7. Remove from the oven and allow the cupcakes to cool completely.
  8. For the Buttercream Frosting:
  9. Place softened butter into the bowl of a stand mixer that has been fitted with the paddle attachment. Turn the mixer on a medium setting and cream the butter until it is smooth and has lightened in color, about 3 minutes.
  10. Add confectioner’s sugar, ½ a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting.
  11. Add vanilla and a pinch of salt and combine until well-incorporated.
  12. Add milk, heavy cream or half-and-half until the frosting has reached the preferred consistency. For a firmer frosting, add more confectioner’s sugar. For a softer frosting, add more milk or cream.

Read more: Chocolate Cupcakes with Vanilla Buttercream Frosting Recipe - Cooking | Add a Pinch
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Thursday, 5 December 2013

Grandmother's Soft Sugar Cookies

I made this recipe and I like these cookies a lot!
This recipe is from - link to the recipe website here:   Grandmother's Soft Sugar Cookies

2 large eggs

2/3 cup vegetable oil

2 teaspoons vanilla

3/4 cup white sugar

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt


Beat together eggs, oil, vanilla and sugar; add flour, 

baking powder and salt and mix well.

Drop by heaping teaspoon approx 3" apart on an
ungreased cookie sheet.

Flatten with bottom of glass moistened with water and

dipped in sugar.

Bake at 400°F for 6-10 minutes or just until lightly golden.