Wednesday, December 19, 2007

Caramel Apples


Caramel Apples

2 cups butter
2 lbs. brown sugar
Dash salt
2 cups light corn syrup
2 15 oz. cans sweetened condensed milk
2 tsp. vanilla

Melt butter, add brown sugar & dash salt. Add corn syrup. Mix. Combine over medium high heat. (7 on electric stove) Add sweetened condensed milk. Stir constantly to about 235-238 right between soft and hardball stage. Stir in vanilla at the end. Start dipping apples after caramel has had just a minute to set. (if the caramel is too hot it will slide off the apples.)

For ice cream-less than softball stage 230
For carmels hardball 245-250 hardball stage

Tips: de-wax, insert sticks and chill apples prior to making caramel. Wax will prevent caramel from sticking to apples, inserting sticks and chilling will make apples ready to go as soon as caramel is ready.

½ this recipe will do about 12 apples, 10 pretty ones and 2 with not so smooth caramel…

Tuesday, December 18, 2007

Southwest Cheesecake

INGREDIENTS:
11/2 cups finely crushed blue tortilla chips (Use regular if you can't find the blue)
1/4 cup butter, softened
2 (8-ounce) packages cream cheese, softened
2 cups (8 ounces) shredded Monterey Jack cheese
1/4 teaspoon salt
3 (8-ounce) containers sour cream, divided
3 large eggs
1 cup thick and chunky salsa
1 (4-ounce) can chopped green chiles, drained
1 cup fresh or frozen guacamole (thawed)
1 medium-size tomato, seeded and diced
Tortilla chips or crackers


PreparationCombine crushed tortilla chips and 1/4 cup softened butter, and press into bottom of a lightly greased 9-inch springform pan.Bake at 350° for 12 minutes. Cool in pan on a wire rack.Beat cream cheese, shredded cheese, and salt at medium speed with an electric mixer 3 minutes or until fluffy. Add 1 container sour cream, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Stir in salsa and chiles. Pour over prepared crust.Bake at 350° for 40 minutes or until center is almost set. Remove pan from oven; let stand 10 minutes on a wire rack. Gently run a knife around edge of pan to loosen sides. Remove sides of pan; let cheesecake cool completely.Stir together remaining 2 containers sour cream until smooth; spread evenly over top of cooled cheesecake. Cover and chill at least 3 hours or up to 1 day. Spread evenly with guacamole; sprinkle with diced tomatoes before serving. Serve with tortilla chips.

YieldMakes 25 appetizer servings
Recipe from Southern Living Magazine

Lindsay Family Cheese Cake


Crust:
1-3/4 cup graham cracker crumbs (boxed)
1/3 cup butter, softened
1/4 cup sugar

Mix well. Pat into bottom of 9X13" pan.

Filling:
3 8 oz. pkg. cream cheese
1 14 oz.can sweetened condensed milk
1/3 cup lemon juice
1 tsp. vanilla

In medium bowl, beat cream cheese until light and fluffy. Add sweetened condensed milk; blend thoroughly. Stir in lemon juice and vanilla. Pour into crust. Chill 3 hours or until firm. Top with desired amount of pie filling (Raspberry, Cherry, etc). Refrigerate leftovers.

Notes: Best if made at least a day ahead.

Chocolate Raspberry Cheesecake

1 Ready Crust Chocolate Pie Crust
6 oz. cream cheese, softened
1 can (14 oz.) Sweetened Condensed Milk
1 egg
3 T. lemon juice
1 tsp. vanilla extract
1 cup fresh or frozen raspberries

Chocolate Glaze:
2 squares (1 oz. each) semi-sweet baking chocolate
1/4 cup whipping cream

1. Preheat oven to 350*. With mixer, beat cream cheese until fluffy. Gradually beat in Condensed milk until smooth. Add egg, lemon juice and vanilla; mix well.

2. Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit. Bake 30 to 35 minutes or until center is almost set. Cool.

3. In a small saucepan, over low heat, melt chocolate squares & whipping cream. Cook and stir until thickened and smooth. Remove from heat. Top cheesecake with chocolate glaze; chill. Garnish as desired. Refrigerate leftovers. Servings: 8

Recipe from: Ready Crust

Ice Cream Sandwich Dessert


17 miniature ice cream sandwiches, divided
1 jar (12 oz.) caramel ice cream topping
1 carton (12 oz.) frozen whipped topping, thawed
1/4 cup chocolate syrup
1 Symphony candy bar (7 oz.) chopped

Arrange 14 ice cream sandwiches in an ungreased 13X9" pan. Cut remaining sandwiches in half lengthwise to fill in the spaces in the pan.

Spread with caramel and whipped toppings. Drizzle with chocolate syrup. Sprinkle with chopped candy bar. Cover and freeze for at least 45 minutes. Cut into squares. Yield: 15-18 servings.

Notes: I buy the normal size sandwiches (box of 12) and cut them to fit. (It just gives you less to unwrap.) Also, I've used hot fudge topping instead of the caramel, & I've used Heath candy bar on top too and that was good.

Recipe from: Taste of Home Simple & Delicious

Caramel Apple Pizza


Grease & flour 15" pizza pan. Preheat oven to 350*

1pkg. 18 oz. refrigerated sugar cookie dough, soften.

Shape dough into a ball. Place dough in center of pizza pan & flatten slightly with palm of hand. Roll out dough to a 14" circle, about 1/4 inch thick. Bake 16-18 minutes, or until light golden brown. Cool completely.

1 pkg. 8 oz. cream cheese, softened
1/2 cup packed brown sugar
1/4 cup creamy peanut butter
1/2 tsp. vanilla

Combine & mix well. Spread mixture evenly over top of cookie.

2 med. Granny Smith apples
ground cinnamon
1/2 cup Litehouse Caramel Dip
1/2 cup peanuts, chopped (optional)

Peel, core & slice apples very thin. Dip apples in lemon lime soda, or lemon juice to prevent them from turning brown. Arrange apples over cream cheese mixture, sprinkle with cinnamon. To heat caramel topping, microwave on high 30 seconds, or until warm. Drizzle over apples. Chop peanuts and sprinkle over apples.

Notes: I don't add the nuts.

Recipe from: Carolyn

Stuffed Mushrooms

24 large fresh mushrooms
1/4 c. sliced green onions
1 clove garlic minced
1/4 c. margerine or butter
2/3 c. fine dry bread crumbs

Wash and drain mushrooms. Remove stems. Reserve caps. Chop stems. In a medium saucepan cook stems, onion, and garlic in margarine or butter till tender. Stir in bread crumbs. Arrange mushrooms in a baking pan. Bake at 425 for 8-10 minutes or until they are heated through.

Options: (I usually do this.)
Add 1 c. chopped fresh spinach with the stem mixture. Stir in 1/4 c. grated Parmesan cheese and 1/2 teaspoon crushed dried marjoram into crumb mixture. Bake as above.

Oreo Mint Dessert

24 crushed oreo cookies
1/4 c. melted butter
1/4 c. milk
2 drops of peppermint extract
1 jar Kraft marshmellow cream
2 c. whipping cream

Mix butter and crushed oreos. Layer in a 9x13 pan. (Save enough cookie to crumble over the top.) Mix milk, extract and marshmellow cream well. Add whipped cream to mixture and pour over cookie crust. Sprinkle with oreo crumbs and freeze. Take out 10 minutes before serving.

Cherry Angel Food Cake Dessert

1 angel food cake cubed
1 2lb can cherry pie filling
1 pkg. instant vanilla pudding (3 oz)
1 cup sour cream
1 1/2 cup milk

Put cubed cake pieces in 9x13 pan. In a bowl mix pudding, milk and sour cream. Beat until smooth. Spoon pudding mixture over cake. Spread cherry pie filling over the top. Chill.

Oatmeal Fudge Bars

(Lion House Cookbook)

1 c. margerine
2 c. brown sugar
2 eggs
2 tsp. vanilla
2 -1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 -1/2 c. quick oats
1 14 ox. can sweetened condensed milk
1 12 oz. pkg. chocolate chips
1/4 c. margerine
2 tsp. vanilla
1 c. chopped walnuts (optional)

Cream margerine and brown sugar. Add eggs and vanilla. Sift flour, baking soda, and salt; add to creamed mixture. Mix in oatmeal. In heavy saucepan mix sweetened condensed milk, chocolate chips, and margerine. Heat until just melted. Stir in vanilla and nuts. Spread 2/3 of the cookie dough into a greased 9x13 pan. Spread with chocolate mixture. Drop remaining 1/3 dough on top. Bake at 350 for 25 minutes. Cool and cut into bars.

Monday, December 17, 2007

Chocolate Truffle Dessert



1 package budge brownie mix (8 in. square pan size)

3 cups (18 oz.) semisweet chocolate chips

2 cups heavy whipping cream, divided

6 T. butter, cubed

1 T. instant coffee granules

3 T. vanilla extract

14 Pirouette cookies, cut into 1-1/2 " pieces

1. Prepare brownie batter according to package directions. Spread into a greased 9 in. spring form pan. Place on a baking sheet. Bake at 350* for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

Place chocolate chips in a food processor. Cover; process until finely chopped. In a small microwave-safe bowl, combine 1 cup cream, butter, and coffee granules. Microwave, uncovered, on high for 1 to 1-1/2 minutes or until butter is melted; stir until smooth. With food processor running, add cream mixture in a slow, steady stream. Add vanilla; cover and process until smooth.

2. Cut a small hole in the corner of a pastry or plastic bag. Fill with 1/4 cup chocolate mixture; set aside for garnish. Transfer remaining chocolate mixture to a large bowl.

Remove sides of spring form pan. Spread half of the chocolate mixture over brownie layer, spreading evenly over top and sides.

3. In a small mixing bowl, beat remaining cream until soft peaks form; fold into remaining chocolate mixture. Spread over chocolate layer.

4. Gently press cookies into sides of dessert. Pipe reserved chocolate mixture on top. Cover and refrigerate for at least 4 hours or overnight. Remove from the refrigerator 5 minutes before cutting.

Notes:

I do not use the coffee granules.

I use the mint Pirouette cookies and it tastes great. I didn't cut them to the size the recipe said, I just broke them up the size my dessert ended up being. (It was a bit messy)

This is a very rich dessert!

Recipe from: Taste of Home's Simple & Delicious Nov/Dec. 2007

Grasshopper Pie


1-1/2 cups cold milk
1 package (3.9 oz.) instant chocolate pudding mix
2-3/4 cups whipped topping, divided
1 package (4.67 0z.) mint Andes candies, chopped, divided
1 chocolate crumb crust (9 in.)
1/4 tsp. mint extract
2 drops green food coloring, optional
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 3/4 cup whipped topping. Fold in 3/4 cup candies. Spoon into crust.
In another bowl, combine extract and remaining whipped topping; add food coloring if desired. Spread over pudding layer; sprinkle with remaining candies. Cover and refrigerate for 4 hours or until set. Yield: 8 servings
Notes: I used the packaged Andes mint chips (so they are already chopped). One package will make 2 pies. Also, I left out the mint extract, and it was plenty minty for us. I don't add food coloring either.
Recipe from: Taste of Home's Simple & Delicious Nov/Dec. 2007

Turtle Shortbread Cookies


Makes 4 dozen cookies

1 ½ cups butter, softened
½ cup sugar
1 teaspoon almond extract
4 cups all-purpose flour
½ teaspoon salt
24 caramels
1 cup semi-sweet chocolate chips
2 teaspoons shortening
1 cup chopped pecans
4 dozen pecan halves

1. Heat oven to 350ºF. In a large bowl, mix butter, sugar and almond extract. Stir in flour and salt. (If dough is too crumbly, mix in 1 to 2 tablespoons additional softened butter.)
2. Divide dough into 12 equal parts. Roll each part into ¼-inch-thick circle. (If dough is sticky, chill about 15 minutes.) Cut each circle in 4 wedges. Place wedges 1 inch apart on an ungreased cookie sheet. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
3. Meanwhile, in 1 quart saucepan, heat caramels over medium heat about 10 minutes, stirring frequently until melted. (Or microwave for 1 minute, and then at 50% power for 30 second intervals.)
4. Dip 2 straight edges of each cookie into melted caramel, then into chopped pecans. (If caramel thickens put it back into microwave as needed, 15-30 second intervals at 50% power.)
5. In a small microwavable bowl, microwave chocolate chips and shortening uncovered on high for 1 minute. Stir then return to microwave for 30 second intervals until melted and thin enough to drizzle. Put chocolate in a plastic bag and snip the corner. Place a dot of melted chocolate on top of each cookie; place pecan half on chocolate. Drizzle remaining chocolate on tops of cookies.

Notes: This is a shortbread cookie…the dough is very crumbly, mix it well, even by hand if you need to, just until it sticks together and you can form it into a ball. I don’t use the shortening with the chocolate chips. I do use Peters caramel (Gygi sells a 5 pound block, and it microwaves great!) The original recipe instructs that each circle be cut into 6 wedges, giving you 72 finished cookies. I don’t dip all my cookies into the pecans, since some of my kids won’t eat nuts. They are pretty with just the caramel and chocolate.

Sunday, December 16, 2007

Rocky Road Bars

Ingredients:

1/2 cup butter, melted
1 (1 ounce) square unsweetened chocolate, melted
1 cup white sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
2 eggs
3/4 cup chopped walnuts

1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 egg
2 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/4 cup butter, softened

1/4 cup chopped walnuts
1 cup semisweet chocolate chips
2 cups miniature marshmallows

1/4 cup butter
1 (1 ounce) square unsweetened chocolate, chopped
1/4 cup milk
3 cups confectioners' sugar
1 teaspoon vanilla extract


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
In a medium saucepan, melt chocolate and butter over low heat, stirring occasionally. Remove from the heat and add 1 cup sugar, 1 cup flour, baking powder, vanilla, 2 eggs and walnuts. Stir until well blended. Spread evenly into the bottom of the prepared pan.

For the next layer, in a medium bowl, beat the 6 ounces of cream cheese (reserve 2 ounces of the package of cream cheese for the next layer) with the 1/2 cup of sugar, egg, 2 tablespoons of flour, 1/2 teaspoon of vanilla, and 1/4 cup of butter. Mix until fluffy and smooth. Spread evenly over the first layer.

Sprinkle the 1/4 cup of chopped nuts and chocolate chips over the second layer. Bake for 25 to 35 minutes in the preheated oven. Then sprinkle the miniature marshmallows over the top and bake for 2 minutes longer.

Begin to prepare the icing while the bars are in the oven. In a medium saucepan, melt together the 1/4 cup of butter, 1 square of chocolate, remaining 2 ounces of cream cheese and 1/4 cup of milk. Remove from heat and stir in 3 cups of confectioners' sugar and 1 teaspoon of vanilla. Beat until smooth. Pour over the marshmallows and swirl together. Refrigerate until firm, cut into squares.

Saturday, December 15, 2007

Mint Thins


Prep Time: 20 min
Makes: 3 dozen

1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate
1/4 tsp. peppermint extract
1 sleeve RITZ Crackers (36 crackers)
1 peppermint candy cane (6 inch), crushed


MICROWAVE chocolate in small microwaveable bowl as directed on package. Stir until completely melted. Blend in extract.
DIP crackers in melted chocolate, completely coating crackers with chocolate. Carefully scrape off excess chocolate. Place on waxed paper-covered baking sheets; sprinkle with crushed candy.
REFRIGERATE 30 min. or until chocolate is firm.

Variation:

Chocolate-Peanut Butter Cookies
Omit peppermint extract and candy cane. Spread each cracker with a thin layer of peanut butter before dipping into the melted chocolate.

Thursday, December 13, 2007

Cornbread Encrusted Tilapia

4 tilapia fillets
1/2 cup dried cornbread crumbs (below)
1/2 cup all-purpose flour
1 teaspoon Old Bay seasoning
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg, lightly beaten with 1 teaspoon of water
Directions
1. Rinse fillets, pat dry. Mix all dry ingredients together and place on a shallow dish or plate. Dip fillets in egg wash, then dredge in dry coating mixture.
2. Heat large nonstick skillet over medium-high heat and spray liberally with nonstick cooking spray. Spray one side of fillets with cooking spray, too.
3. Saute fillets on the sprayed side until golden. Spray second side and flip. Cook until fish is cooked through (3 to 5 minutes per side).
Yields: 4 servings.
Tarter Sauce
Ingredients
2/3 cup low-fat mayonnaise.
1/4 cup sweet pickle relish.
2 tablespoons chopped dill pickle.
1 tablespoon capers (rinsed and drained).
2 tablespoons minced shallot or green onion.
2 tablespoons fresh lemon juice.
Freshly ground black pepper.
Directions
Mix all ingredients together. Chill and serve on the side with the fillets.

Homemade Breadcrumbs
Directions
Make a batch of cornbread, place in food processor and process until fine crumbs.
Let air dry for a day or two or toast in 300-degree oven until dry.
Store in an airtight container (or process a couple of store-bought corn muffins), dry (air or oven) and store in an airtight container. These will keep for several months.

Recipes copyright ©2000 Cut the Calories Cook-Off Contest.

Turkey or Chicken Bake

7 oz. (2 C.) elbow macaroni
1/3 C. butter
1/4 C. all-purpose flour
1-3/4 t. salt
1/8 t. pepper
1 T. minced garlic (in oil or water)
3-1/2 C. warm milk
2 10-oz. cans chicken gravy or 2 packets gravy mix- made
4 C. cooked turkey, cubed
1 15-oz. can early June peas
2 oz. diced pimento, drained
2 4-oz. cans mushrooms, drained
1/4 C. butter, melted
1 C. breadcrumbs
1/2 t. crushed parsley flakes

1. Cook macaroni in salted water (1 tablespoon salt per 2 quarts of water); drain.
2. In a 4-quart saucepan, melt 1/3 cup butter. Blend in flour, salt, pepper and garlic. Add milk all at once. Cook and stir until thickened and bubbly. Stir in chicken gravy. Stir in turkey, peas, pimento, mushrooms and cooked macaroni.
3. Turn into a greased 13 x 9 x 2-inch baking dish. Bake, covered with aluminum foil, at 350° F. for 30 minutes.
4. Add bread crumbs to 1/4 cup melted butter and combine with whisk in small bowl; sprinkle over casserole. Crush parsley flakes in your fingers and sprinkle over top. Bake uncovered for 10 minutes. Serve hot.

Lighter Chicken Pot Pie

Prep: 40 minutesTotal: 1 hour 10 minutes

2 bone-in, skin-on chicken breast halves (12 to 14 ounces each)
Coarse salt and ground pepper
3 tablespoons olive oil
4 carrots, sliced 1/4 inch thick
1 medium onion, finely chopped
1/4 teaspoon dried thyme leaves
1/4 cup all-purpose flour
2 1/2 cups low-fat (1%) milk
1 package (10 ounces) frozen peas, thawed
2 tablespoons fresh lemon juice
6 phyllo sheets (each 12 by 17 inches), thawed


1. Preheat oven to 400 degrees. Place chicken on a rimmed baking sheet; season with salt and pepper. Roast until an instant-read thermometer inserted into thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Let cool slightly; discard skin and bones. Shred meat, and set aside.
2. While chicken is roasting, heat 2 tablespoons oil in a large saucepan over medium. Add carrots, onion, and thyme; season with salt and pepper, and cook until carrots are crisp-tender, 8 to 10 minutes. Add flour, and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens.
3. Remove from heat; stir in peas, lemon juice, and chicken, and season with salt and pepper. Pour filling into a 9-inch deep-dish pie plate.
4. Stack phyllo on a work surface. Using a paring knife, cut out an 11-inch circle from the stack; discard trimmings. Stack 2 circles on work surface, and brush gently with 1 teaspoon oil; repeat with remaining circles and oil. Place phyllo stack over filling, and press down about 1/2 inch from the edge so phyllo fits inside rim of pie plate. Bake until golden and bubbling, 20 to 25 minutes. 5. Let potpie cool 15 minutes before serving. Delicious!

Easy Sugarplum Treats


14-ounce bag of candy melts
Craft sticks
10-ounce package of marshmallows
Assorted sprinkles, sugars, nuts, flaked coconut, and candy decorations

1. Line a cookie sheet with aluminum foil and lightly spray it with nonstick cooking spray.
2. Melt the candy coating according to the package directions.
3. Insert a craft stick into each marshmallow. Working one at a time, dip them into the melted candy coating, then into one of the decorations (for easy dipping, put the decorations in shallow bowls), and place them on the cookie sheet.
4. Once all the sugarplums are made, chill them in the freezer for 15 minutes. They can be stored in an airtight container for up to 5 days. If you like, wrap each treat in a cellophane candy bag (available at craft and party stores) tied with a ribbon, as shown.
Makes 3 dozen.

Delicious! Grandma's Simple Roast Chicken

Prep: 10 minutes Cook: 1 hour
1 (4-5 lb) roasting chicken
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1 onion, trimmed and quartered
1 celery stalk, cut into 3-inch pieces
1 carrot, cut into 3-inch pieces
1 garlic clove
1 bay leaf
Cooking spray

1. Preheat oven to 400*
2. Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim fat from chicken.
3. Combine salt, pepper, and paprika. Sprinkle seasoning mixture over breast, drumsticks, and into the body cavity. Place onion, celery, carrot, garlic, and bay leaf in body cavity. Tie ends of legs together with cord. Lift wing tips up and over back; tuck under chicken.
4. Place chicken, breast side up, on a broiler pan coated with cooking spray. Insert meat thermometer into meaty part of thigh, making sure not to touch bone.
5. Bake at 400° for 1 hour or until meat thermometer registers 180°. Cover chicken loosely with foil; let stand 10 minutes. Discard skin, vegetables, and bay leaf.
Yield 8 servings (serving size: 3 ounces of chicken)
From Complete Cooking Light Cookbook

Easy Marbled Peanut Butter Brownies

1 18-23-ounce Brownie Mix
1/2 cup Peanut Butter (creamy or chunky)

1. Prepare brownie mix batter according to package directions. Pour into a 9-inch baking pan.
2. Place peanut butter in a microwave-safe bowl and microwave on high for 30 seconds, or until melted. Stir, then drizzle peanut butter over brownie batter and swirl with a butter knife to marble.
3. Bake according to package directions. Let cool completely in the pan on a wire rack.
makes 16 servings

Healthy Mini Mushroom Meatloves

1 lb. Ground Turkey or Beef
2 4-oz cans Mushrooms (Stems and pieces, drained)
1 cup Rolled Oats
1 Egg or 1/4 cup egg substitute
1/3 cup Chopped Onion
1/2 tsp Salt
1/4 tsp Ground Pepper
1 tbs Wocestershire Sauce
2 tbs Ketchup
1/4 tsp Dried Thyme

1. Preheat oven to 350*. Spray a 12-cup muffin pan with cooking spray.
2. In a large bowl, mix together turkey (or beef), mushrooms, oats, egg, onion, salt, pepper, Worcestershire, ketchup and thyme.
3. Divide the mixture into 12 balls, or even easier, use an ice-cream scoop, and place in muffin tins.
4. Bake for 30 minutes
makes 6 servings

Wednesday, November 21, 2007

World's Best Peanut Butter Fudge

4 cups white sugar
1 cup milk
½ cup butter
1 (7 oz.) jar marshmallow crème
12 oz. Peanut butter
2/3 cup all-purpose flour

Grease a 9x13 inch baking dish, set aside. In a saucepan, combine sugar, milk, and butter. Bring to a boil, and cook 5 minutes. Remove from the heat. Stir in the marshmallow crème and peanut butter. Gradually stir in the flour. Spread into the prepared pan, and let cool.

This is so yummy! Prep time: approx. 5 minutes. Cook time: approx. 20 minutes. Ready in approx. 1 Hour 25 minutes. Makes 3 ¾ pounds.

Fudge tips: will store at room temp for 7-14 days in an airtight container, separate layers with waxed paper. Or store in the fridge for 2-3 weeks in airtight container.

From: www.allrecipes.com

Wednesday, November 14, 2007

7 Layered Bean Dip

2 16 oz. cans refried beans
16 oz. sour cream
1 pkg. taco seasoning mix
8 oz. avocado dip, or homemade guacamole
1 large tomato
1 bunch green onions, chopped
2 cans olives, sliced
3/4 lb. shredded cheddar cheese

Spread refried beans on bottom of 9x13" pan. Mix sour cream with 3/4 pkg. taco dry mix, spread over beans. Spread on guacamole, then add cheese, chopped onions, olives, diced tomatoes. Serve with tortilla chips.

I've heated mine before, with just the bean and cheese layers, then add the other ingredients. You can also substitute the beans and taco mix for the canned bean dip. I've also added lettuce before.

Murie's South of the Boarder Salsa

1 handful cilantro
1/4 medium onion
2 cloves garlic
3 banana peppers or 1/4 c. jalapeno peppers
1/8 tsp. sugar
1-2 T. vinegar
1 28 oz. can whole tomatoes with liquid

Combine all ingredients, except tomatoes, including liquid in blender. After blended, add tomatoes and blend to desired consistency. Serve with chips.

Sausage Dip


1 lb. regular sausage tube
1 lb. maple sausage tube
2 cans diced tomatoes with chili's (or Mexican tomatoes)
1 small can diced chili's
2 packages cream cheese

Turn crock pot on, put cream cheese in to melt. Brown sausage, drain, add to crock pot. Add tomatoes, and chili to crock pot & stir. Heat until bubbling (about 1/2 hour). Serve with tortilla chips, or Frito's.

You can make this dip hotter by substituting the maple sausage for hot sausage, and add 1 more can of chili's.

Recipe from: Angie F.

Cool Lime Napoleons

1 8 oz. pkg. refrigerate crescent rolls
3 kiwi, peeled and sliced
1 11 oz. can mandarin orange segments, drain, pat dry
2 large limes
1 8 oz. frozen whipped topping, thawed
1/2 cup powdered sugar
1/4 cup sliced almonds, finely chopped
powdered sugar

Preheat oven to 375. Lightly spray cookie sheet. Unroll crescent dough across pan; pinch seams to seal. Lightly sprinkle dough with flour, roll dough evenly to cover bottom of pan. Prick dough with a fork. Bake 12-15 minutes or until light golden brown. Cool completely. Using pizza cutter, cut pastry crosswise into six rows and lengthwise into for rows to make twenty-four 2 1/2" squares. Place one sliced kiwi and one orange segment onto each pastry square. Zest 1 lime to measure 1 tsp. (then, finely snip zest) Juice lime to measure 2 T. In bowl, combine whipped topping, powdered sugar, juice, and zest; mix until smooth and slightly thickened. Place one spoonful of mixture on each square, sprinkle with almonds, & powdered sugar; serve immediately.


The original recipe says to place one square on top of another (to make it a double decker), but I left this step out because it makes it harder to eat & will give you 24 squares instead of 12.

recipe from Pampered Chef/Season's Best 2003

Alpine Village Seasoned Cottage Cheese

2 lbs. cottage cheese, small curd
1/2 tsp. caraway
1 1/2 tsp. sugar
1 tsp. Accent
1/2 tsp. white pepper
1 T. dried chives
1/2 tsp. celery salt

Mix all ingredients together and chill for several hours or overnight. Serve as a condiment or as a dip.

Alpine Village was a restaurant in Las Vegas that closed years ago. I've recently gotten a hold of this "much sought-after" recipe. We bought the seasoning all the time so I've tasted it, but I've never actually made it. We ate it with crackers (wheat thins).

Fruit Salsa & Cinnamon Tortilla Crisps


Fruit Salsa:
1 c. finely chopped strawberries
1 med. orange, peeled & finely chopped (1/3 cup)
2 large or 3 small kiwifruit, peeled & finely chopped
1/2 c. finely chopped fresh pineapple, or 1-8 oz. can crushed pineapple, drained
1/4 c. thinly sliced green onions (2)
1/4 c. finely chopped yellow or green sweet pepper
1 T. lime or lemon juice
1 fresh jalapeno pepper, seeded & chopped (optional)

In a mixing bowl stir together the strawberries, orange, kiwi, pineapple, green onions, sweet pepper, lime or lemon juice, and if desired, jalapeno pepper. Cover and chill for 6-24 hours. Serve with cinnamon tortilla crisps. Makes about 3 cups salsa. If you plan to chill this salsa more than 6 hours, stir in the strawberries just before serving.

You can also use other fruits (whatever you like). Scott prefers it fruity,without the onions & peppers. We've made it in the blender too. (It's not chunky, but quicker to make).And we don't chill it.


Cinnamon Tortilla Crisps:
12 7-or-8 inch flour tortillas
1/2 c. sugar
1 tsp. ground cinnamon.
1/4 c. butter, melted

Brush butter over tortillas. Combine sugar and cinnamon, sprinkle mixture over tortillas. Cut each tortilla into 8 wedges. Spread 1/3 of the wedges in a 15x10x1 inch baking pan. Bake @ 350 5-10 minutes or till crisp. Repeat with remaining wedges; cool. Store in an airtight container at room temperature up to 4 days or in the freezer up to 3 weeks. Makes 96 crisps (24 appetizer servings).

We don't melt the butter first, we just spread it on. Also, you don't have to make the full batch of tortillas if you have a smaller group. We do a batch (pan) at a time and go from there, so we don't have to store any.

recipe from Better Homes and Gardens New Cook Book

Monday, November 12, 2007

Veggie Bars

2 pkgs. Crescent rolls
2 pkgs. cream cheese
1 cup mayonnaise
1 pkg. Hidden Valley Ranch (3 Tbsp.)
3/4 c. shredded broccoli
cauliflower
carrots
green peppers
cheddar cheese
tomatoes
Line cookie sheet with rolls.
Bake 350* for 10 minutes. Let cool.
Mix cream cheese, dressing, and mayo and spread on cooled crescent rolls. Put veggies and cheese on. Tomatoes on top.

Little Smokies

1 pkg. of Hillshire Farms little smokies
bacon
brown sugar
toothpicks

Cut the bacon into thirds. Take the uncooked bacon and wrap one piece around a smokie, then place toothpick in it until you have all the ones you need. Then, sprinkle a lot of brown sugar over all the smokies.
Bake at 350 for about 40 minutes.

Cheese Ball

2 (8 oz.) softened cream cheese
1 4 oz. crumbled blue cheese
1 sm. can crushed olives
1 cube butter
1 Tbsp. lemon juice
1 Tbsp. minced onion
1 tsp. parsley flakes
1 pkg. chopped pecans

Mix and form into a ball, except for the pecans. Crush pecans on outside of ball. Chill and serve with crackers.

Chicken Quesadilla Jalapenos

20 medium fresh jalapenos
2 cups chopped cooked chicken
1 cup shredded cheddar and jack cheese blend
1/2 cup mild Rotel tomatoes, drained
1/2 cup sour cream
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. salt

Preheat oven to 400 degrees. Lightly grease baking sheets. Cut jalapenos in half lengthwise. Remove and discard seeds and membranes. Set aside. In a medium bowl, combine chicken and remaining ingredients. Spoon mixture evenly into jalapenos; place on prepared baking sheets. Bake 20 minutes. Serve immediately. Jalapenos can be stuffed up to two days ahead, covered and refrigerated. Bake as directed.

BLT Appetizer

Ingredients:
1 cup Mayonnaise
1 cup sour cream
1 lb. lean bacon, cooked crisp & crumbled
2 large tomatoes, chopped
iceberg lettuce, shredded
Sea salt bagel chips

Combine the mayonnaise, sour cream, and half of the bacon in a small bowl with a snap-on lid. When well mixed, refrigerate until serving time. When ready to serve, place the lettuce in a large serving bowl. Place the mayo mixture on top of the lettuce. Top with the tomatoes and the remaining bacon. Serve with bagel chips.

Parmesan cups

Preheat oven to 375 degrees

Place a silpat mat on a baking sheet.  Place 6 (1/4 c) mounds of  grated parmesan cheese on the mat and gently tap down until each mound is flat and 41/2 to 5 inches in diameter.  Bake for 8-10 minutes, until golden and bubbly.  Working quickly, use a thin spatula to transfer the parmesan cups to a muffin tin.  Gently place a small drinking glass on top to mold it into a cup shape.  Let cool until firm, about 5 minutes.  

Put a yummy salad inside the parmesan cups such as a caesar or spinach and serve.

This is Giada's recipe.  

Mexi-style bean dip

1 can pinto beans, drained and rinsed
1 med. tomato, seeded
2 T lime juice
2 large garlic cloves
2 scallions
1/4 C cilantro
1/4 jalapeno pepper
salt and pepper

Puree all ingredients in a food processor until smooth.

Serve dip with chips, or veggies.

Guacamole

3 small avocados
1/2 small onion minced
2 large garlic coves minced
1 medium tomato finely chopped
3 TB lemon juice
1/4 jalapeno pepper finely chopped
salt and pepper to taste

White bean dip with pita chips

1 (15oz) can cannellini beans, drained and rinsed
1 clove garlic
2 TB fresh lemon juice (I use more)
1/3 C olive oil
4 TB olive oil
1/4 c fresh Italian Parsley leaves
salt
Freshly ground black pepper
6 pitas, wheat or white
1 tsp dried oregano

Preheat oven to 400 degrees

Place beans, garlic, lemon juice, 1/3 C oil and parsley in the food processor.  Pulse until desired texture.  Season with salt and pepper

Cut pita into 8 wedges.  Arrange on a large baking sheet.  Pour with 4 TB of oil.  Sprinkle oregano, salt and pepper.  Toss and spread evenly.  Bake 8-12 or until toasted and golden.

Serve the pita warm or room temperature alongside the bean puree.

This is Giada's recipe.

Jen Astin's cream cheese dip in a bread bowl

4 (80z) packages of cream cheese, softened
little splash of milk
1 pkg pastromi, chopped fine
chives, chopped
G onions, chopped
Garlic salt, to taste
onion salt, to taste
salt and pepper

Mix all ingredients and put in a big bread bowl that has been hollowed out.

Bake 400
20-30 minutes or until brown

Use the bread from the inside to dip with.

Shanelle's Bean dip

2 cans black beans, drained and rinsed
1 can drained corn
2 tomatoes, diced
2 avocados, diced
1/8 c fresh cilantro, chopped

Mix into above:
3 TB lime juice
1 TB Red wine vinegar
2 TB olive oil
Salt and pepper

Refrigerate and serve with chips.

Deviled eggs

In a medium saucepan, cover 6 eggs with water.  Bring to boil.  Turn off stove and let eggs sit in hot water with a lid, for 20 minutes.  Crack and cut eggs in half.  Scoop out the egg yolks in a bowl and add:

2 TB Mayo
1 tsp mustard
salt and pepper
Sprinkle of dried minced onion

Mix well and top the egg whites.  Sprinkle with paprika.



Sunday, November 11, 2007

Peanut Butter Popcorn

Boil ½ cup Karo, when boiling add ½ cup sugar. Stir until sugar dissolves. Remove from heat and add 1- 1 ½ tsp. vanilla. Sitr in ¼- ½ cup peanut butter.
Pop a bag of microwave popcorn while waiting for the Karo to boil. Pour into a bowl, removing unpopped kernels. Coat popcorn with peanut butter mixture.

From Kristie Waldron

Bruschetta

Cut one 18-in loaf of French bread into 36 (1/2 in thick) slices; place in a single layer on baking sheet. Broil 1 to 2 minutes on each side or until golden brown on both sides.

Mix 1 lb. chopped plum tomatoes, ¼ cup chopped fresh basil and 2 sliced green onions in medium bowl. Add 1/3 cup Kraft House Italian Dressing, mix lightly.

Spoon tomato mixture evenly over toast slices. Sprinkle with Kraft 100% Parmesan Grated Cheese.

From Kraft Food and Family Magazine or kraftfoods.com

Notes: I often substitute a baguette or other artisan bread and I brush the bread with olive oil before broiling it. The Italian dressing is easy, but I sometimes use olive oil and balsamic vinaigrette for a stronger flavor.

Hot Artichoke Dip

1 cup parmesan cheese
1cup mayonnaise
1 large can diced chilies
1 can artichoke hearts, drained and diced

Mix together and place in small casserole dish. Bake at 325° until bubbly-approximately 25 minutes. Serve with tortilla chips.

Tuesday, October 30, 2007

Maria's Cranberry Salsa


1 15 oz. can crushed pineapple, drained (keep juice)
1 T. ginger, grated
2 cloves minced garlic
1 tsp. orange peel, grated
1 tsp. all spice
1/4 tsp. dried red pepper flakes
1 8 oz. can whole berry cranberry sauce, or frozen
1/3 c. green onion, sliced

Heat above ingredients (using juice only from pineapple=save pineapple) for 8 minutes on med-high heat. Remove and add the following ingredients:

crushed pineapple
2 tsp. fresh lime juice
2 cans mandarin oranges (same texture as pineapple)

Serve warm, or at room temperature

Note: This is wonderful for Thanksgiving! Spread over turkey or anything else, instead of using normal cranberry sauce. It makes a lot so you can 1/2 the recipe. You can add more cranberries if you desire.
An alternate recipe:
2 lg. oranges, peeled & chopped
fresh, or canned whole cranberry sauce
1 T. fresh grated ginger
1/2 tsp. ground all spice
2 cloves garlic, minced
1/4 c. green onions, chopped
1/4 tsp. red pepper flakes
heat above ingredients, then add:
1/2 tsp. lemon juice
1/2 tsp. lime juice
Note: If you use fresh cranberries add 3/4 cup sugar(cook&heat), and 1/4 c. water

Gingersnap Cream Cheese Pumpkin Pie


1 1/2 c. finely crushed gingersnaps (about 32 cookies)
1/4 c. butter, melted
4 oz. cream cheese, softened
1 T. sugar
1 1/2 c. whipped topping
1 c. cold milk
2 packages (3.4 oz. each) instant butterscotch pudding mix
1/2 c. canned pumpkin
1/2 tsp. pumpkin pie spice
1/2 tsp. vanilla extract
1/4 tsp. ground cinnamon
Additional whipped topping, optional

Crust:
In a small bowl, combine cookie crumbs and butter. Press onto the bottom and up the sides of an ungreased 9 inch pie plate. Bake at 375 for 8-10 minutes or until crust is lightly browned. Cool on a wire rack.

Filling:
In a small mixing bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over crust.

In a small bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in the pumpkin, pie spice, vanilla and cinnamon. Spread over cream cheese layer. Cover and refrigerate overnight. Garnish with additional whipped topping if desired. Yields 6-8 servings.
Helpful Hints: When I made this, I doubled the recipe. I used 1 box of gingersnaps for 2 crusts and it was plenty, so I'm not sure you need 32 cookies for just 1 crust. I'd measure it as you go, don't just crush 32 cookies. The gingersnaps were hard to crush "finely". We found the best thing was to use "the chopper".

Saturday, October 13, 2007

Pumpkin Chocolate Chip Muffins

Note: I usually double this recipe

1 2/3 c. flour
1 c. sugar
1 t. baking soda
1/2 t. baking powder
1 1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. cloves
3/4 t. mace
1/2 t. salt
1 c. canned pumpkin
2 eggs
1 stick butter or margarine, melted
6 oz. chocolate chips

Preheat oven to 350. Combine all dry ingredients in a bowl. Mix well. Combine all wet ingredients in a bowl. Add wet to dry and partially mix. Add chocolate chips and mix until lightly combined. Bake in 12 cup muffin tin for 20-25 minutes. Be careful not to overbake.

Friday, October 12, 2007

Stuffed Pumpkin

1 - 1/2 c. chopped celery
1 can drained mushrooms
1 can cream of mushroom soup
1/4 c. soy sauce
2 Tbsp. brown sugar
1 Tbsp butter
1 lb cooked ground beef
1 c. rice (pre-cooked)



Brown hamburger. Add all other ingredients. Cut a circle around the stem of the pumpkin to make a "lid ". Remove the lid, clean out the inside of the pumpkin. Stuff the pumpkin with the hamburger mixture. Replace the lid. Bake 350 for 1 - 1/2 hours or until a toothpick will insert easily into the side of the pumpkin. You can scoop out the cooked meal after removing the lid, or I slice the pumpkin all around and get the middle stuff out, and then I add brown sugar, butter and salt and pepper to the pumpkin strip and eat the squash.

Pumpkin Roll



INGREDIENTS
3 eggs
1 cup white sugar
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 cup chopped walnuts (optional)
confectioners' sugar for dusting

1 cup confectioners' sugar
3/4 teaspoon vanilla extract
2 tablespoons butter, softened
8 ounces cream cheese


DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.
Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth.
Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired

Pumpkin Bars

2 c. flour
1 ½ c. sugar
2 t. baking powder
2 t. cinnamon
1 t. baking soda
¼ t. ground cloves
¼ t. salt
1 c. oil
1 15 oz. can pumpkin
4 beaten eggs
1 c. chopped walnuts (optional)

Mix flour, sugar, baking powder, cinnamon, soda, salt, and cloves. Stir in oil, pumpkin, and eggs. Thoroughly combine. Spread into ungreased 15x10x1 (cookie sheet) Bake at 350° for 25 min. (or till toothpick comes out clean) Cool in pan.


Cream Cheese Frosting:
3 oz. cream cheese
¼ c. margarine or butter
1 t. vanilla
2 ¼ c. powdered sugar

Beat cream cheese, butter, and vanilla until fluffy. Add 1 cup of sugar until well stirred. Add rest of sugar and mix till combined. Spread on cake.

Recipe from: Missy T.

Pumpkin Chocolate Chip Cookies


1 Spice cake mix
1 can 15 oz. pumpkin
dark chocolate mini morsels

Mix together, drop on cookie sheet & bake @ 350 for 20 minutes.

This is very easy to keep on hand as food storage. I'm told this cookie is worth 1 point @ weight watchers if you only use 3/4 c. chocolate morsals. I use the whole bag!

Tuesday, October 9, 2007

Pumpkin Cake

Step #1: 1 pkg. Yellow cake mix, ¾ cup soft butter and 1 egg. Combine the ingredients and press into the bottom of a greased 9x13 pan.

Step #2: 2 cups pumpkin puree, ¾ cup brown sugar, 1 tsp. salt, 2 eggs, ¾ cup condensed milk, 1 tsp. vanilla, and pumpkin pie spice, cinnamon or nutmeg to taste. Combine these ingredients and pour over the top of Step #1. I use ½ to 1 tsp of all three spices.

Step #3: 2 cups yellow cake mix, ½ cup sugar, 2 tsp. cinnamon, ½ cup soft butter. Combine and drop in small pieces over Step #2. Bake for 45 minutes at 350 degrees or until toothpick inserted in center comes out clean.

The cake mix on the bottom creates a sweet crust for the pumpkin pie like filling and step three makes a stuesel topping over it all. This is a sweet and tasty alternative to a traditional pumpkin pie.

Heather Holt's recipe.

Monday, October 8, 2007

Pumpkin Chiffon Pie

1 envelope unflavored gelatin
2/3 c. packed brown sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1 1/4 c. canned pumpkin
3 egg yolks (save whites)
1/2 c. milk

Blend gelatin, brown sugar, salt, spices, pumpkin, and egg yolks, milk in a saucepan. Cook over medium heat stirring constantly until boils. Then let mixture cool until it mounds slightly when dropped from spoon.

Add:
Chiffon
3 egg whites
1/4 tsp. cream of tartar
1/2 c. sugar

Whip egg whites until peaked, add tartar and sugar. Then gently fold in meringue into pumpkin mixture. Pour filling into pre-cooled pie crust and chill at least 2 hours or until set. Garnish with whipping cream.

Butter Crunch Crust Bake 400 for 13-15 min. or until golden brown (watch)

1/2 c. butter
1/4 c. brown sugar
1 c. flour
1/2 c. chopped pecans or coconut (I use both 1/4 c. of both)

Measure flour to be exact. Mix all ingredients by hand or with pastry cutter. Spread mixture out and bake on cookie sheet for about 15 min. Cool slightly and press crumbled mixture into 9 in. pie dish. Let cool and fill with pumpkin chiffon filling. Refrigerate until firm enough to cut.

Sunday, October 7, 2007

Halloween black cat cookies



3/4 C crunchy peanut butter
1/3 C. water
2 eggs
1 chocolate cake mix
plain m&ms
red hots

Beat together peanut butter, eggs and water.  Gradually add cake mix.  Mix well.  From dough into 1- inch balls  Place on lightly greased cookie sheet.  Flatten balls with bottom of a glass dipped in sugar.  Pinch out 2 ears at top of cookie.  Add m&m's as eyes and a red hot as a nose. Press fork into the sides of the cat face to form whiskers.  Bake at 350 degrees for 8-10 minutes.

Grandma Davis' pumpkin pie


Use recipe on Libby's pumpkin can except for the spices use 1 1/4 tsp pumpkin pie spice.  

Festive Mixed Greens


1 C pecan halves
1/2 C sugar
8 C mixed greens
1/2 C dried cranberries
1 C crumbled blue cheese
2 pears, cored and thinly sliced
1 pomegranate, seeded

Dressing:
5 Tb raspberry flavored vinegar
1 Tb dijon mustard
1/2 tsp salt
1/4 tsp pepper
1/2 C vegetable or canola oil


Place pecans and sugar in a small saute pan and heat on low for 2-3 minutes until the pecans are coated and the sugar starts to dissolve.  Let cool.  Chop.

Toss mixed greens, cranberries, blue cheese, pears and pomegranate.  

Whisk dressing ingredients and pour over salad.




Orchard Salad


1 head of green leaf lettuce, chopped
1 head of red leaf lettuce, chopped
lemon juice
1-2 crisp red apples-(such as gala or fuji), chopped into triangles or matchsticks
8 oz sharp cheddar cheese, cut in matchsticks

Mix lettuce and top with cheese and apples. Squeeze lemon juice over the apples to keep them fresh.

Dressing:

2 Tb apple cider vinegar
2 TB apple cider or apple juice
1 tsp sugar
1/3 C olive oil

Whisk dressing together and pour over salad.  Sprinkle with salt and pepper.  Toss.

Autumn Salad


6-8 C mixed greens
2 pears, cored and thinly sliced
1/2 c craisin
1/2 C crumbled blue cheese
1/4 c toasted pine nuts

Dressing:
1/4 C red wine vinegar
1/2 olive oil
1/2 tsp salt
1/4 tsp black pepper
1 tsp minced garlic (opt)

Whisk dressing and add to the above ingredients.

Autumn Pasta and Bean soup


1/2 lb ditalini pasta cooked, drained and set aside
2 TB olive oil
2 cloves garlic, minced
1 yellow or orange pepper, diced
15 oz can garbanzo beans 
15 oz can chopped tomatoes
1/2 tsp salt
1/4 tsp pepper
pinch of cayenne pepper
1 tsp dried Italian seasoning
2 C chicken broth
1 C spinach

In a medium saucepan heat oil and add garlic and yellow pepper.  Saute 2 minutes

Add garbanzo beans, tomatoes, salt, pepper, and Italian seasoning.  Cover; simmer for 10 minutes.  

Add broth, pasta and spinach.  Heat for 3 minutes.

Sprinkle with parmesan cheese.

Note:  You can use any pasta you want.

Apple dip


1 (8 oz) cream cheese, softened
3/4 C. Brown sugar
1/4 sugar
1 tsp. vanilla

Mix ingredients well then add 1/2 C. chopped pecans.

Kaylene Smith's recipe

Pumpkin Chocolate Chip Bread

INGREDIENTS:
½ cup butter or margarine
1 cup sugar
2 eggs
1 ¼ cup canned pumpkin
2 cups flour
1 tsp.baking soda
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. pumpkin pie spice
¼ tsp. cloves
¼ tsp. ginger
¼ cup chocolate chips
¼ cups chopped walnuts

GLAZE:
1 Tbls. Heavy cream
½ cup powdered sugar

DIRECTIONS:
In a large bow., cream butter and gradually add the sugar, eggs and pumpkin. Mix well. Combine the dry ingredients and stir into the cream mixture, blending well. Stir in chips and nuts. Pour in a greased and floured 9x5 loaf pan. Bake in a preheated 350 F oven for 45-50 minutes until it tests done. Cool on a rack. Stir together cream and powdered sugar and spread over bread.

Notes: I usually use 1-2 cups of chocolate chips and no nuts (for the kids). I also rarely make the glaze the bread is good enough to stand alone!

Pumpkin Cream Cheese Muffins


INGREDIENTS
1 (8 ounce) package cream cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar

4 1/2 tablespoons all-purpose flour
5 tablespoons white sugar
3/4 teaspoon ground cinnamon
3 tablespoons butter
3 tablespoons chopped pecans

2 1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1 1/3 cups canned pumpkin
1/3 cup olive oil
2 teaspoons vanilla extract
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.
from: Allrecipes.com

Pumpkin Spice Oatmeal

1 ½ cups skim milk
1 ½ cups water
1 ½ teaspoons pumpkin pie spice
½ teaspoon cinnamon
2 cups quick cooking oatmeal
1 cup canned pumpkin
¼ cup plus 2 tablespoons brown sugar
½ cup raisins

Combine the milk, water, pumpkin pie spice, and cinnamon in a medium saucepan; bring to a boil over medium-high heat. Stir in the oatmeal; return to a boil. Reduce the heat to medium; cook, stirring frequently for 1 to 2 minutes, until the liquid is absorbed. Remove from the heat; immediately stir in the pumpkin and brown sugar and mix well. Let stand until the oatmeal reaches desired consistency, about 3 to 5 minutes. Fold in the raisins. Serve with additional cinnamon, if desired.

Nutrition per serving: Calories 230, Fat 2.1g, Carbohydrates 48g, Protein 7g, Cholesterol 1mg, Dietary fiber 3g, Sodium 40mg

Notes: I adapt this recipe for a single bowl of microwaveable oatmeal by following the directions for preparing the oatmeal using half skim milk and half water and adding the pumpkin pie spice. When I take the oatmeal out of the microwave I add 1 to 2 Tbls. of pumpkin and the brown sugar and raisins to taste.

Tuesday, September 25, 2007

Lion House Dinner Rolls

2 T. yeast
2 cups warm water
1/3 cup sugar
1/3 cup shortening, butter, or margarine
2 tsp. salt
2/3 cup nonfat dry milk
1 egg
5 to 6 cups all-purpose flour

In a large bowl, mix yeast and water and let stand 5 minutes. Add sugar, shortening, salt, dry milk, egg, and 2 cups of the flour. Beat together until smooth. Gradually add remaining flour until soft dough if formed. Turn onto a lightly floured surface and knead until smooth and elastic. Place in a greased bowl; cover and let rise until dough doubles in bulk. Punch down; divide into thirds.

Roll out one third of dough into a circle; cut into 12 pie-shaped pieces. Starting at the wide end, roll up each piece into a crescent. Place on greased baking sheet with point on bottom. Repeat with remainder of dough.

Brush tops with melted butter or margarine. Let rise until double in size. Bake at 400 degrees for 15 minutes. Serve warm with honey butter or cran-raspberry butter, if desired. Makes 3 dozen rolls.

~Honey Butter~
1/2 cup softened butter
1/4 tsp. vanilla
1 egg yolk
1 cup honey

Whip butter; add vanilla and egg yolk. Gradually whip in honey until light and fluffy. Makes 1 & 1/2 cups.

~Cran-Raspberry Butter~
1 cup canned whole-berry cranberry sauce
1/2 cup raspberry preserves
2 cups butter, softened
1 T. powdered sugar

Combine all ingredients in a mixing bowl; beat on high for 5 minutes. Mixture should be creamy. Spoon into a dish; cover and refrigerate for 24 hours. Makes 3 1/2 cups.

Pull Apart Bread

24 frozen Rhodes rolls
sprinkle cinnamon
1 3oz. package non-instant butterscotch pudding mix
1/2 cup brown sugar
1 cube butter, melted
(1/2 c. nuts - optional)

Grease Teflon Bundt pan. Place frozen rolls in bottom of pan. Sprinkle cinnamon to taste (and nuts if desired). Pour dry pudding over the rolls. Mix brown sugar and butter together and add to rolls. Let rise 9-10 hours (overnight). Bake at 375 degrees for 30 minutes. Let stand 2 minutes, then invert on plate.

* This is a favorite of ours! They are very easy to throw together, it just takes planning (since they rise overnight = fun for breakfast). I don't add nuts.

Monday, September 24, 2007

Pumpkin link

I was checking out the KITCHEN INSPIRATIONS section on the blog. I clicked on "all recipes" and the page it links you to has a section on "Favorite Pumpkin Recipes" this week. There are tons ideas (even lasagna). Thought I'd let you know since October is "Pumpkin Month".

Sunday, September 23, 2007

Blueberry smoothie


1 c. frozen blueberries
1/2 c. nonfat plain yogurt
1/2 c. milk
1/2 c. water
1-2 Tb. honey
1/4 c. frozen orange Juice from concentrate
ice

Mix in the blender until smooth.  Add ice to desired thickness.

Mango smoothie

1 c. frozen mango chunks
3/4 c. nonfat plain yogurt
1 tsp. vanilla
1/4 c. frozen orange juice from concentrate
1/2 c. milk
1/2 c. water
1-2 Tb. honey
ice

Mix all ingredients in a blender until smooth.  Add ice according to desired thickness.

Friday, September 21, 2007

Mimi's Carrot Bread


1 1/2 c. All purpose flour
1 t. baking soda
2 t. baking powder
1 t. cinnamon
1/2 t. salt
1 c. vegetable oil
1 c. brown sugar
3 eggs
1/2 c. chopped walnuts
1/2 c. diced, canned pineapple, drained
1/2 c. raisins
1 c. finely shredded carrots

Sift flour, baking soda, baking powder, cinnamon and salt into a mixing bowl. In a separate bowl, whisk together the oil, sugar, and eggs. Sitr the liquid mixture into the flour and mix well. Add walnuts, pineapple, raisins and carrots and stir well. Grease and flour a 9" square pan or four mini loaf pans. Fill pans 2/3 full with batter. Bake at 350 degrees for about 30 minutes. The mini loaves take about 20 minutes.

Tuesday, September 18, 2007

Mindy's Bacon, Cheese & Potato Chowder

3 cups milk
1 can (10 3/4 oz.) condensed cream of potato soup
2 cups frozen Southn-style hash browns
1 cup cheddar cheese
2 slices bacon, crisply cooked, drained and crumbled
1/4 cup thinly sliced green onions

Mix milk and soup in large saucepan. Stir in hash browns. bring to boil on high heat, stirring occasionally. reduce heat to medium-low; simmer 10 min, stirring frequently.

Ladle into 6 soup bowls.

Top evenly with the chees, bacon and onions. Serve with crusty bread.

*This makes plenty for TWO people. I double this for my family.

Grandma Smith's Butter Dips

Melt 1/3 C butter in a 13 x 9 inch pan.

Sift 2/14 C flour
3 1/2 t baking powder
1 T sugar
1 1/2 t salt

Add 1 cup of milk slowly with a fork and mix about 30 strokes. Trun out on a floured board. Knead lightly 10 times. Roll out into a 1/2 inch rectangle. Cut into squares, strips or rectangles. Dip dough into butter on both sides. Bake 20 minutes at 400*. Serve hot. GREAT with honey! A Smith favorite for Sunday dinner!

*I make 1/2 batch for my family. When I have company, will make the full batch.

Sunday, September 16, 2007

Sesame Green Beans



Sesame Green Beans
Recipe courtesy Rachael Ray
Show:
30 Minute Meals
Episode:
Take-Out? Make In!


1 1/2 pounds green beans, washed and trimmed
1 tablespoon wok or vegetable oil, 1 turn of the pan in a slow stream
1 teaspoon dark sesame oil, several drops or a drizzle
1/2 teaspoon crushed red pepper flakes
2 tablespoons toasted sesame seeds (a handful)
Coarse salt

Steam green beans covered in 1/2-inch boiling water for 2 minutes. Transfer beans to a colander and run under cold water. Drain well. Heat a wok shaped skillet or large nonstick frying pan over high heat. Go once-around-the-pan with wok or vegetable oil, add several drops sesame oil, and crushed pepper flakes. The pan will smoke. Add beans and stir-fry for 2 minutes. Add sesame seeds and coarse salt and toss to coat beans evenly.

Lemon Chicken


Lemon Chicken Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: Take-Out? Make In!

1 1/2 pounds chicken breast or chicken tenders, cut into chunks
1/4 cup all-purpose unbleached flour
Coarse salt
2 tablespoons wok or vegetable oil, 2 turns of the pan (preferred brand: House of Tsang)
1 tablespoon (a splash) white or rice wine vinegar
1/2 cup chicken broth or stock
8 ounces (1 cup) prepared lemon curd
1/4 cup hot water
1 lemon, zested
2 scallions, thinly sliced or 20 blades fresh chives, finely chopped

Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium.
Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce. Serve with Special Rice, recipe follows.
Cook's Notes: Wok oil infused with ginger and garlic is usually available on the International Foods aisle in many markets.
Chicken broths and stocks are available in resealable paper containers, making storage of remaining product easy and on hand in the refrigerator; they are found in the soup aisle.
Lemon curd is a sweet lemon spread available in most markets. It is on the jam/jelly aisle.

Wednesday, September 12, 2007

Calendar for the Year

September 10
Theme: Soup & Bread

October 8
Theme: Autumn & Pumpkins

November 12
Theme: Appetizers & Snacks

December 10
Theme: Cookies & Desserts

January 14
Theme: Healthy Main Dishes

February 11
Theme: Crockpot

March 10
Theme: Salad & Sandwiches

April 14
Theme: Pastas & Salads

May 12
Theme: Grilling & Cool Treats

Spinach Artichoke Calzones


2 cups part skim ricotta
1/4 teaspoon nutmeg, freshly grated or a few pinches ground
A few grinds black pepper
1/2 cup (a couple of handfuls) grated Parmigiano, plus extra, for sprinkling
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
1 (15-ounce) can quartered artichoke hearts, drained and coarsely chopped
2 cloves garlic, finely chopped
2 (10-ounce) tubes refrigerated pizza dough
2 cups shredded mozzarella
Garlic oil (1 or 2 cloves chopped and heated in 1/2 cup extra-virgin olive oil)
2 cups tomato sauce, marinara or pizza sauce, for dipping or Five Minute Spicy Marinara, recipe follows


Preheat oven to 425 degrees F. Combine first 7 ingredients in a bowl. Roll each pizza dough out on a cookie sheet, and halve each cross-wise. Spread 1/2 cup mozzarella and up to 1/4 of filling on each rectangle. Work on just half of the surface of each rectangle of dough, then fold dough over top of filling and pinch edges firmly to seal. For a half-moon "pizza parlor" look to your calzones, mound filling into a half-moon shape, fold dough over top trim edges of dough to follow the rounded shape, then seal edges. Tie strips of dough scraps in knots, brush with garlic oil and sprinkle with grated cheese. Bake knots with calzones. If your dough tears, remove a little of the filling and repair. Repeat the process, spacing the calzones evenly on baking sheet. Bake the calzones for 12 to 15 minutes or until golden brown all over. Serve calzones with warm tomato or pizza sauce for dunking. Cook's Note: Freeze any remaining filling in a small plastic container and use it to stuff a chicken breast on another day.



Five Minute Spicy Marinara: 2 tablespoons (two turns around the pan) extra-virgin olive oil

3 cloves garlic crushed
1/2 teaspoon crushed red pepper flakes
1 (32 ounce) can chunky style crushed tomatoes
Salt and pepper
1 teaspoon Italian dried seasoning
1 handful Italian parsley leaves, chopped

Add olive oil to medium saucepan over moderate heat. Add garlic and crushed pepper to the heated olive oil; when pepper snaps and garlic sizzles, stir in crushed tomatoes. Season sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley. Serve. Yield: 4 servings

Weight Watchers banana-oatmeal bread

1 1/4 c all-purpose flour
1/2 c  unpacked brown sugar
1/2 tsp table salt
1/2 tsp baking soda
1/2 tsp baking powder
3 tsp canola oil
1 large egg beaten
2 medium egg whites beaten
3 large rip bananas
1 c uncooked old fashioned oats

Preheat oven to 350.  In a large bowl, stir together dry ingredients.  Add oil and eggs; mix thoroughly.

In a smaller bowl, mash bananas.  Add bananas and oatmeal to the batter.

Spray a loaf pan with cooking spray.  Pour batter into pan and bake until top of loaf is firm to the touch and toothpick inserted comes out clean.  45-55 minutes.  Allow to cool in pan for 5 minutes.  Flip out and cool on a wire rack for another 10 minutes.

Servings: 10  WW Points: 4

Jocosa's meatloaf


2 lbs ground beef
2 eggs beaten
2/3 C milk
2 tsp salt
1/2 tsp pepper
3 slices of bread, broken up
2/3 c chopped onion
1 shredded carrot
1 1/2 C grated cheddar cheese

Mix ingredients together and shape into two loaves. Bake on a cookie sheet @ 350 for 1 hour.

Add this sauce to it after you take it out the oven:
1/4 C ketchup
1 TB Mustard
1/4 C brown sugar

Mix ketchup, mustard and brown sugar together and spread over the 2 baked meatloaves.

Monica's chilli


1 lb  lean ground beef
1  small onion chopped fine
1  28 oz can crushed tomatoes
2  15 0z cans small red beans (I like western family brand), drained and rinsed
salt and pepper, to taste
Garlic (I add it whole and then take it out)
Chilli powder (I add to taste, about 1 TB)
2 tsp ground cumin (optional)
1 (4 oz) can of diced green chiles
Tomato juice or v8

Brown the meat and onions then add tomatoes, beans, salt and pepper, Garlic, green chilies, chili powder and cumin. Cook for 30 minutes to an hour.  If it gets too thick add tomato juice to thin it out (maybe 2 cans).

Sprinkle with sharp cheddar cheese and fritos corn chips

Crepes

3/4 cup flour
1 1/2 tsp sugar
1/4 tsp baking powder
1/8 tsp salt
3/4 cup milk
1 egg
1 Tb melted butter
1 tsp vanilla (if used for a dessert)
 
Heat crepe pan.  Mix dry ingredients and then add liquid ingredients.  Add about 1/8-1/4 cup of batter and tilt pan to make it spread.  Flip and cook other side.  Roll up and add fruit, powdered sugar and syrup.

Mom's pancake or waffle mix

1 cup milk
1 cup buttermilk
2 eggs
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 Tb vegetable oil (pancakes only)
4 Tb vegetable oil (waffles only)
2 Tb sugar
1 1/2-2 cups whole wheat or white flour

Mix all ingredients and use it for pancakes or waffles.  

Tuesday, September 11, 2007

Cornbread

2 eggs, well beaten
1 c. milk
1 c. melted butter
2 c. Bisquick
¾ c. sugar
½ tsp. baking soda
2-3 heaping Tbsp. cornmeal

Bake 350* for 20-30 minutes. 9 x 13 pan.

Potato-Cheese Soup

4 cubes chicken bouillon
3 c. hot water
5 c. potatoes, diced
1 c. celery, diced
1 c. carrots, diced
½ c. onions, chopped
¾ c. butter
¾ c. flour
1 (8oz.) jar Cheez Whiz
2 c. milk
2 c. half & half
1 to 2 c. Cheddar cheese (optional)

Dissolve bouillon cubes in 3 cups hot water.
Add potatoes, celery, onions, and carrots.
Cook 10 to 15 minutes. Melt butter and add
Flour. Stir into other mixture. Add half & half
And milk. Add the Cheez Whiz. If you like a
Lot of cheese, add 1 to 2 cups Cheddar. If
Soup is too thin, add more flour mixed with water.

Banana Bread

½ c. butter
1 c. sugar
2 lg. eggs
2 c. flour
1 tsp. baking soda
pinch of salt


Beat together: butter, sugar, eggs. Alternate adding in dry ingredients and beaten bananas.

*Optional: Chocolate chips or nuts

Chicken Mug Pie

1 tube jumbo bake-off butter biscuits, from the dairy aisle of market (recommended: Grands by Pillsbury)
Sweet paprika, for sprinkling
1 1/2 pounds chicken breast pieces, diced
3 tablespoons butter
2 ribs celery and greens from the heart, chopped
1 medium yellow onion,
chopped 1 large carrot, peeled and diced
Salt and pepper
2 teaspoons poultry seasoning
3 tablespoons all-purpose flour
1 cup shredded potatoes, ready to cook hash browns, available in sacks on dairy aisle
1 pint half-and-half or cream
1 quart chicken stock, available in boxes on soup aisle
1/4 teaspoon grated nutmeg, a healthy grating
1 cup frozen green peas


Preheat oven according to package directions and arrange biscuits on cookie sheet. You will have 4 extra biscuits. Save them for ham and cheese or egg and cheese breakfast sandwiches the next morning. Sprinkle biscuits with a little paprika and bake for 10 to 12 minutes.
In a medium pot over medium to medium high heat, cook chicken in butter 2 minutes then add veggies and season with salt and pepper and poultry seasoning. Cook 5 minutes more, add flour cook another minute. Add potatoes, then whisk in half-and-half or cream and chicken stock. Add nutmeg. Bring soup to a boil by raising heat, then turn heat back to simmer and cook soup another 10 minutes. Adjust seasonings. Add peas. Stir in to warm them through a minute.
Serve mugs of soup with biscuits on top to cap the mug: chicken mug pies!

Monday, September 10, 2007

Zucchini Bread

1 c. oil
2 c. sugar
3 eggs
3 tsp. vanilla
2 c. shredded raw zucchini
3 c. flour
1 tsp. soda
1 tsp. salt
3 tsp. cinnamon
1/4 tsp. baking powder



Combine oil, sugar, and eggs in a large mixing bowl. Beat well. Blend in vanilla and zucchini. Add other ingredients. Pour in greased pans. Bake 350 for 1 hour. Let stand in pans 10 minutes, then turn on racks to cool.

Teriyaki Chicken

3 Tbsp. soy sauce
2 Tbsp. brown sugar
1 Tbsp. corn oil
1/2 tsp. ground ginger
1/2 tsp. garlic salt/powder
1/8 tsp. Black pepper
2 boneless, skinless chicken breasts

Marinate 2 hours. Grill. Serve with rice and steamed veggies. Double marinade recipe and reserve half to drizzle over rice.

Grilled Ribeye Steaks

1/2 c. soy sauce
1/2 c. green onions chopped
1/4 c. brown sugar
2 garlic cloves minced
1/4 tsp. ground ginger
1/4 tsp. pepper
2 1/2 lbs. rib eye steaks

Marinate ingredients and steak for 8 hours or overnight. Grill. Enjoy.

Grilled Bruschetta Chicken

1/4 c. sun-dried tomato dressing
4 small boneless, skinless chicken breasts
1 medium tomato, finely chopped
1/2 c. shredded mozzarella cheese
1/4 c. chopped fresh basil or 1 tsp dried basil leaves

Place large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade. Grill chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. dressing. Turn chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through.

Broccoli Chowder

1 10 oz package frozen chopped broccoli
1 medium onion, chopped (I use 1/2 of a red onion and cut it in big chunks so I can remove the onion pieces)
1 can Cream of Chicken soup
2 Tbsp. flour
1 1/3 c. milk
1 c. chddar cheese
1/8 tsp ground red pepper

Bring 1/2 c. water to boil. Add broccoli and onion. Cover and simmer 5 minutes. Do not drain. Stir in soup, flour, milk, cheese and pepper. Cook on low until soup is thoroughly heated.

Minestrone Soup

1 Tbsp. olive oil
6 oz. Canadian Bacon, diced
4 cloves garlic, minced
1 c. celery, carrots and zucchini
2 1/2 c. water
2 c. tomato juice
12 oz can pink or red kidney beans, drained
3 Tbsp. fresh or 1 1/2 tsp. dried basil
2 packets instant beef broth
1/4 tsp. oregano and pepper
1 c. cooked ditalini
1/4 c. fresh parsley

In 2 quart saucepan saute bacon and garlic in olive oil. Add celery, carrots, and zucchini. Cook until veggies are tender, about 5 min. Add remaining ingredients, except ditalini and parsley. Bring to boil. Reduce heat and let simmer, stirring occassionally, for about 15 minutes. Add ditalini and parsley and let simmer until heated.

Bread Bowls

1 cup plus 3 Tbsp. warm water
2 Tbps. Olive oil or vegetable oil
¼ cup grated Parmesan cheese
1 tsp. sugar
1 tsp. salt
3 cups bread flour
2 ½ tsp. active dry yeast

In bread machine pan, place all ingredients in order as listed. Select “dough” setting (check after 5 minutes of mixing; add 1 to 2 Tablespoons of water or flour if needed. When cycle is completed, turn dough onto a lightly floured surface. Divide into fourths; shape each into a ball. Place on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 400 ° for 15-20 minutes or until golden brown. Cool. Cut the top fourth off each roll; carefully hollow out bottom, leaving a ¼-in. shell (discard bread or save for dipping into soup). Fill with chili, chowder or stew. Yield: 4 servings.

Round Bread

-Scald ½ c. milk. Stir in 3 Tbsp. sugar, 2 tsp. salt and 3 Tbsp. butter..let cool.
-Dissolve 1 Tbsp. Yeast in 1 ½ c. warm water in mixing bowl.
-Add milk mixture and 2 c. flour
-Beat until smooth and add 2-2 ½ c. more flour to make medium stiff dough
-Knead until smooth and let rise until double.
-Punch down, divide dough in half and shape. (pinch dough together as you shape)
-Cover and let rise (about 30-40 minutes)
-Then brush gently with 1 beaten egg and 1 Tbsp water
-Bake @ 400º for 20-25 minutes.
-Use 1 cookie sheet per ½ batch.
**Bread is crunchier on outside with water pan in bottom of oven.

Tomato Florentine Soup

Serves 7

Olive oil cooking spray, or 1 T. olive oil
1 medium onion, chopped
1 can (1 pound) unsalted tomatoes, crushed
4 c. unsalted vegetable broth or water
2 T. tomato paste
3/4 t. salt
1/4 t. ground black pepper
1 t. dried Italian seasoning
4 oz. sea shell pasta
2 c. (packed) chopped fresh spinach
1/2 c. grated Parmesan cheese

1. Coat a 3 qt. pot with cooking spray or olive oil, and place over medium heat. Add the onions, and saute for 3 minutes, or until the onions are soft.

2. Add the tomatoes, vegetable broth or water, tomato paste, salt, pepper, and Italian seasoning to the pot. Increase the heat to high, and bring to a boil. Add the pasta, cover and cook over medium low heat for 8 minutes, or until the pasta is almost al dente.

3. Add the spinach to the post, and simmer for 1 minute, or just until the pasta is al dente and the spinach is wilted.

4. Ladle the soup into individual bowls, topping each serving with a tablespoon of cheese, if desired. Serve hot.

Banana Bread

Makes: 1 loaf
1/3 c. butter
1 c. sugar
2 eggs
1 c. ripe bananas (mashed)
2 T. milk
1 3/4 c. flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1 tsp. vanilla

Mix all the wet ingredients, add the dry and mix that thoroughly. Grease loaf pan. Bake @ 350 degrees for 50-55 minutes (or till toothpick comes out clean).


I measure my bananas first so I know how many loaves to make. As a general guideline, 2 bananas=1 cup. Also, I top it with butter when it is hot out of the oven. Let it sit about 10 minutes then cut around the edges so it comes out of the pan easier.

Potato Ham Chowder

Serves: 6
2 c. boiling water
2 c. diced potatoes (bite size cubes)
1/2 c. sliced carrots
1/2 c. sliced celery
1/4. c. chopped onion
1/4 tsp. pepper
1 tsp. salt
1/4 c. butter
1/4 c. flour
2 c. milk
2 c. shredded sharp cheddar cheese
1 c. ham, diced

Boil water, add vegetables, salt and pepper. Simmer 10 min. Do not drain. Make white sauce with butter, flour, and milk. Add cheese; stir until melted. Add to undrained vegetables, add ham. Heat; do not boil.

Taco Soup

Serves: 8-10
brown: 1 lb. ground beef &
medium onion chopped
drain, pour into large pot
add: 1 pkg. dry taco seasoning
1 small can sliced black olives
1 c. water
8 oz. corn (undrained)
16 oz. kidney beans (rinsed & drained)
16 oz. diced tomato
29 oz. tomato sauce
bring to a boil, simmer 10 minutes

Toppings~ cheese, sour cream, Frito's

Tortilla Soup--1

2(14 ½) oz cans of chicken broth or 1 quart homemade chicken broth
1-2 cups diced, cooked, chicken. (I usually boil 3 breasts of chicken for 20 minutes)
1 small onion, diced, finely
½ to 1(4-oz) can diced green chilies
½ to 1 Tablespoon chili powde
rA pinch of ground red pepper (cayenne)
Tortilla chips
Shredded sharp cheddar cheese
2-3 tomatoes chopped
Avocadoes diced(optional)
1 lime (optional)

Instructions:1. In a large saucepan, stir together the chicken broth, chicken, onion, green chilies, chili powder, and ground red pepper. 2. Bring the soup to boiling. Reduce heat and simmer the soup, uncovered, about 10 minutes or until the onion is tender.3. Ladle the soup into individual bowls or a soup tureen. Add broken up chips, sprinkle with cheese, tomatoes, avocado and finish with a squeeze of lime. Note: The chilies and chili powder can be altered depending of how hot you want the flavor to be.Serves 2-4 people

Green Salad with Strawberry Balsamic Vinaigrette

2 teaspoons strawberry jam
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil, eyeball it
Salt and pepper, to taste
1 pint strawberries, sliced
4 to 5 cups chopped romaine or mixed greens of any kind

Place jam in a medium bowl and whisk in vinegar then extra-virgin olive oil. Season the dressing with salt and pepper. Add the strawberries and greens to bowl and toss to coat evenly in dressing.

Fruit Juice Shapes-a fun jello recipe for kids

4 cups pure grape juice, pure white grape juice, cranberry juice cocktail or other clear juice.
4 envelopes unflavored gelatin

In a large bowl, sprinkle the gelatine over 1 cup of the juice and allow to stand for a few minutes. Meanwhile, heat the remaining 3 cups of juice until just boiling and pour it over the juice and gelatin mixture. Stir until the gelatin is dissolved.
Pour into a 9 by 9-inch pan and chill until firm, about 3 hours or overnight. Dip the pan briefly into hot water to loosen, cut into squares or shapes, and serve.

Cream of Chicken with Wild Rice Soup

*This is a labor of love to make but it is worth it on a cold winter evening!

1 1/3 c. wild rice
1 (3 lb.) whole chicken cut into pieces
7 c. water
1 c. chopped celery (I omit)
1 c. onion (can get by on 1/2 c.)
2 T. vegetable oil
1 c. fresh mushrooms
2 T. chicken bouillon
3/4 tsp. white pepper (black ok too)
1/2 tsp. salt
1/2 c. butter
3/4 c. flour
4 c. milk
3/4 c. white wine

Cook wild rice according to package directions, but remove from heat approx. 15 min. before done. Drain excess liquid and set aside. In stockpot over high heat, combine chicken and water. Bring to boil and reduce heat to low. Simmer 40 min. or until chicken cooled and tender. Remove chicken from pot and allow to cool. Remove meat from bones, cut into bite size pieces and reserve. Discard fat and bones.
In stock pot over medium heat, saute celery and onion in oil for five minutes. Add mushrooms and cover. Cook 5-10 minutes stirring occassionally until everything is tender. Return broth to stock pot and add partially cooked wild rice. Stir in bouillon, pepper, and salt. Simmer uncovered for 15 min.
Meanwhile melt butter in medium saucepan over medium heat. Stir in flour until smooth. Whisk in milk and continue cooking until mixture is thick and bubbly. Add some broth into milk mixture. Pour cream mixture into stockpot and mix in reserved chicken meat and white wine. Allow to heat.