Murdock Munchies

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Pineapple Upside Down Cake

Posted by Missy on May 06, 2010

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Ingredients: Onion - 1 medium white or sweet onion Celery - 1 bunch Carrots - 1 lb baby carrots Potatoes - golden potatoes (3-4 large or 8-10 small) Beef Broth - 4 cups of beef broth (water or vegetable broth may be substituted) Unflavored gelatin - 1 small package Stewing Beef - 1 to 2 lbs beef for stewing Tomatoes - 1 can diced tomatoes Tomato Paste - 1 jar of tomato paste Rosemary - ½ tsp Thyme - ½ tsp (you may substitute Italian seasoning if missing either Thyme or Rosemary) Salt Black pepper Cooking Fat - 2 tbsp of ghee, butter, coconut oil, or lard Directions: Chop onions, celery, and carrots. Chop and dice potatoes. In a large pot or deep pan, heat to medium-high. Melt cooking fat. Add celery, onions, and carrots. Cook for 5 to 6 minutes. Stir frequently. Add potatoes, cook for 3 to 4 minutes. Continue to stir. Stir in tomatoes, tomato paste, beef broth, rosemary, and thyme. Salt and pepper as desi...

Grandma Murdock’s Strawberry Pineapple Jello Buffet

Ingredients: 1 small package of strawberry sugar-free jello (2 packages) 1 1/2 cups boiling water ( 3 cups) 2 packages (10 oz each) frozen sliced strawberries (3 pkgs or 1 qt fresh sliced) 1 can ( 12 1/2 oz) crushed pineapple ( 20 oz) 1/4 tsp. salt (1/2 tsp. salt) 1 package (8 oz) cream cheese - dairy or non-dairy (2 packages) 1/2 cup sour cream - dairy or non-dairy (1 cup) 1/2 Box of crushed Graham Crackers - regular or gluten-free (1 box) Use a small glass cake pan or 9" x 13" glass pan Steps: Layer graham cracker crumbs on bottom of glass pan, gently wet with water or butter to make sticky Mix 1/2 of jello mixture using quick set method and fold in 1/2 of strawberries and pineapple Put in refrigerator to let jello set - wait until jello is set - Whip cheese and sour cream together Layer on top of set jello Mix remaining 1/2 of jello mixture using quick set method and fold in remainder of fruit Pour remaining jello mixture over whipped mixture Put in refrigerator to let je...

Peanut Butter Cookies

Ingredients: 1/2 cup shortening 1/2 cup peanut butter 1/2 cup white sugar 1/2 cup brown sugar 2 eggs 1 1/4 cup flour 1/2 tsp. baking powder 3/4 tsp. baking soda Directions: Mix together dry ingredients. Set aside. Cream together shortening and peanut butter. Then add in sugars and eggs. Finally add in dry ingredients. Let cool for several hours in refrigerator. Preheat oven to 350F. Scoop with a small, roll in your hands, and put on greased cookie sheet. Pat with a fork. Put into oven for 10-12 minutes or until cookies are brown around edges. Sprinkle with white sugar. Place cookies on cooling rack. Enjoy! Note: Feel free to use dairy-free or gluten-free products. Also, you may substitute another type of nut-butter for peanut butter if desired. From: Karen/Mom Murdock