Dipped Oreo Cookies

My family must have a thing for Oreos and mint. I have always loved Oreos and I remember my Grandma Birrell always had them in her cookie jar when we went to visit. I found the idea for this on How Does She and Jamie made them just like the post said. They were so delicious that I thought I would make some for my neighbors. I wanted to make them without the sticks so I tried a skewer to dip them and then I would pull the skewer out and cover the small hole with the white candy but it just took too long. I played around some more and this is my favorite look.

Oreo mint cookies, you could use any flavor
Candy melts - I used Wilton White Candy Melts
Sprinkles

Melt the candy. I used a hot chocolate mug so that it would be deeper to dip the cookies. Dip cookie and add sprinkles.

Buffalo Chicken Dip

I needed an excuse to make this recipe that I found on Your Homebased Mom and the BYU bowl game was the perfect fit. It was a hit but next time I am going to put it in the crockpot and stir the cheese in.

2 (8 ounce) packages cream cheese, softened
1 1/2 C of shredded or diced chicken
1 cup ranch dressing
3/4 cup red hot sauce (I used Frank’s Red Hot Wing sauce)
1 1/2 C shredded cheddar cheese
Frito corn chips Scoops or Tortilla Chips

Mix cream cheese, ranch dressing and red hot sauce together. Add in shredded chicken. Place mixture in a pie pan that has been sprayed with Pam. Bake at 350 degrees for 15 minutes. Sprinkle cheese on top and bake for another 10-15 minutes until nice and hot and bubbly.
Serve with Fritos or tortilla chips.

Reindeer Corn Cookie Bark

This recipe is from Your Homebased Mom and I thought that it would make a great visiting teaching gift. I had trouble finding reindeer corn but after a long search I found it at a candy counter. I didn't find the holiday Oreos and I was thinking that the mint ones might be really good but I chickened out since this was my first try. I used almond bark it was cheaper and I used the whole 1 lb. 8 oz. I made two batches so I just split the Oreos evenly between the two so that I wouldn't eat a third of the package myself and that would have been no problem for me.

14 whole Oreos, broken up

1 1/2 C pretzels, broken into pieces - I used the small stick pretzels
1 lb. white chocolate, almond bark or melts found in the bulk food section
1 C reindeer corn - 1/2 pound if you have to buy from the candy counter
red and green colored sprinkles

Cover a large cookie sheet with wax paper. Spread broken cookies, pretzels and about 3/4 C of the candy corn onto the waxed paper. Place white chocolate in a container and microwave for 1 1/2 minutes. Stir and then microwave for another 30 seconds until melted and smooth. White chocolate melts faster and burns easier than chocolate.

Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly. Sprinkle remaining candy corn and colored sprinkles over the chocolate while it is still wet. Do not let it harden. Place cookie tray into refrigerator until set and firm. Remove and gently break bark into small pieces. Store in air tight container.

Nacho Casserole

My friend Ruth Nelson gave me this recipe. I make it with refried beans on half otherwise Kaitlin won't eat it.

1 lb. Hamburger
1 pkg. taco seasoning mix
1 can refried beans (optional)
4 c. shredded cheese (you can use 2 1/2 c. of cheese, but if you like a lot of cheese use 4 cups)
1/2 c. chopped onions (optional)
1 can sliced olives
1 large bag of corn tortilla chips (Doritos Nacho cheese chips are the best)
1 container sour cream
1 container guacamole dip

Preheat oven to 350. Cook hamburger and chopped onions. Drain grease. Add taco mix and refried beans. Put a layer of chips in a 13x9-baking dish. Then a layer of hamburger mix, a layer of cheese, then sprinkle olives over cheese. repeat layers two more times. Put in oven uncovered and bake for 30 minutes. Serve with guacamole dip and sour cream.

Bread Sticks

1 Tbsp. yeast
1 1/2 c. warm water
2 Tbsp. sugar
1/2 tsp. salt
3 1/2- 4 c. flour

Soften yeast in warm water. Mix sugar, salt, and 3 1/2 c. flour together. Add softened yeast. Blend well, adding enough remaining flour to form soft dough. Knead 3 minutes. Cover and let rest for 10 minutes. Place dough on greased cookie sheet and press to outer edges. Top with spread (below); cut down middle and across; let rise until double. Bake at 350 for 20-25 minutes. Yield: 40 bread sticks.

Bread stick spread- Combine:
1/4 c. margarine, softened
1/4 c. mayonnaise
1/4c. Parmesan cheese

Apricot Chicken

Skinned chicken pieces
1 pt. apricot jam
1 pkg. onion soup mix
1 pt. French dressing

Optional:
Green pepper
sliced carrot
chunk pineapple
Rice
Pasta

Mix together apricot jam. 1 package onion soup mix and 1 pint French dressing. Bring to a boil and pour over chicken already placed in baking dish. Bake 1 1/2 hours at 350. and Serve with rice or pasta.

Chow Mein

2lb. pork steak
1 1/2 c. onion
1 1/2c. celery
1 Sm. can mushrooms
1 c. cold water
1 c. hot water
1 Tbsp. soy sauce
1 can Bean sprouts
1 Sm. can water chestnuts
1 1/2 tsp. salt
1/4 tsp. pepper
4 Tbsp. cornstarch

Brown meat; add onions, celery, and mushrooms. Cook until onions turn yellow. Add salt, pepper, and hot water. Simmer for 20 minutes. Combine corn starch, cold water and soy sauce; add to meat mixture. Cook for 10 minutes. Just before serving add Bean sprouts and water chestnuts; heat until entire mixture is hot.

No Knead Wheat Dinner Rolls

I found this recipe on The Pioneer Woman website and once again added my own twists. You can just use a spoon to mix this but I was feeling lazy and just through everything into my KitchenAid mixer. This recipe made 48 rolls, next time I think I will cut it in half unless I am feeding the masses.


3/4 cup powdered milk
4 cups hot tap water
1 cup sugar
1 cup vegetable oil
4 cups whole wheat flour
5 cups all-purpose flour
2 packages or 4 1/2 teaspoons active dry yeast
1 teaspoon (heaping) baking powder
1 teaspoon (scant) baking soda
2 Tablespoons salt


Pour 4 cups of warm water into a stock pot or Dutch oven. Add powdered milk, sugar and oil. Stir to combine. Now, turn the burner on medium to medium-low and “scald” the mixture. Remove from heat and allow to cool to a temperature of 90 - 110 degrees.

When the mixture is the right temperature add in 4 cups of wheat flour and the yeast. After the yeast and flour are nicely incorporated, add 4 cups of all-purpose flour. Stir together and allow to sit, covered with a tea towel or lid, for an hour. After about an hour it should have almost doubled in size. If it hasn’t changed much, put it in a warm (but turned off ) oven for 45 minutes or so. When it had risen sufficiently add 1 more cup of flour, baking powder, baking soda and salt. Stir (or knead just a bit) until combined.


When it’s all mixed, you can put it in the fridge, covered, for up to two days before using the dough (which means you can go make the dough NOW if you’re using it tomorrow.) Or, if you make it the day of, you can just leave it on the counter until you need it. Keep in mind, though, that the dough will continue to rise (though more slowly in the fridge) so you’ll have to occasionally punch it down if it overflows. NOTE: If you do refrigerate the dough, be sure to remove it from the fridge an hour or two before you need it.

Butter 1 or 2 muffin pans. Form the rolls by pinching off a walnut sized piece of dough and rolling it into a little ball. Repeat and tuck three balls of dough into each buttered muffin cup. Continue until pan is full. Cover and allow to rise for about 1 to 2 hours.

Bake in a 400-degree oven until golden brown, about 17 to 20 minutes.

Monster Power Cookies

This is a hearty, protein packed cookie recipe from my friend Melody. We ate them on our Martin's Cove trek and they were delish!

6 eggs
2 1/3 cups packed brown sugar
2 cups white sugar
2 Tsp. vanilla extract
4 teaspoons baking soda
1 cup butter
2 2/3 cups peanut butter
9 cups rolled oats
2 cups semisweet chocolate chips
1 cup white chocolate chips

Preheat oven to 350 degrees. Lightly grease cookie sheets.

Cream butter and peanut butter together. Add the sugars and stir until well mixed. Add eggs one at a time, then add vanilla.

Mix oatmeal and baking soda separately, then stir into batter. Add chocolate and white chips last.

Drop by heaping tablespoon onto cookie sheets. May only fit 6-8 cookies per sheet. Bake for 13-16 minutes. Wrap well when cool.

Sweet Rolls

This is always the favorite when we have company or had a sleepover when the kids were little.

1/4 cup butter, melted
brown sugar
cinnamon

Make Quick! All Purpose Dough. Roll out dough. Spread butter onto dough. Sprinkle brown sugar onto dough and then sprinkle cinnamon. Roll up into a jelly roll and cut into 3/4 inch slices. Place on greased cookie sheet. Bake at 375 degrees for 20 - 25 minutes. Frost

Frosting
1/4 cup butter, melted
vanilla
milk
powdered sugar

Breakfast Cake

Everyone else calls this coffee cake but since I don't drink coffee the name is breakfast cake. The recipe is from my Better Homes and Gardens New Cookbook which is about 29 years old.

1/4 cup salad oil
1 beaten egg
1/2 cup milk
11/2 cups sifted all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt

Spicy Topping
1/4 cup brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1 tablespoon melted butter
1/2 cup broken nuts, optional

Combine salad oil, egg and milk. Sift together dry ingredients; add to milk mixture; mix well. Pour into greased 9x9x2-inch pan. Sprinkle with Spicy Topping. Bake at 375 degrees about 25 minutes.

Mary's Potato Salad

This is Beau's favorite! I got the recipe from Mary Shaner.

5 lbs red potatoes
1 dozen eggs
1 quart mayo
1 pkg ranch seasoning
2 small cans black olives

1. Cook potatoes until tender. Cook eggs to hard boiled stage.
2. Mix mayo and ranch.
3. Add cubed potatoes and sliced or chopped eggs. (keep 3-4 eggs out to put on top)
4. Sprinkle paprika and parsley flakes on top.

Gingerbread Men

My goal this holiday season is to be more prepared so that I can enjoy it more. One of the ways I have thought of is to prepare as much food before hand. So yes I only cooked six gingerbread men and the rest are in the freezer for future baking. I love a fresh baked cookie and that is why I have chosen to not bake them and then freeze them.

I was given this recipe from Cynthia, I worked with her at Bulloch Drug eons ago.

1/2 cup sugar

1/2 cup butter, softened

1 egg

1/2 cup molasses

2 1/2 cups flour

1 1/2 teaspoons cinnamon

1 teaspoon baking powder

1 teaspoon ground ginger

1/2 teaspoon cloves

1/2 teaspoon nutmeg

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon allspice

Beat at slow speed until well mixed. Cover and refrigerate 1 hour. Roll, cut and bake at 350 degrees for 6 - 8 minutes.

Homemade Noodles

I remember my mom making homemade noodles for soup and with the weather changing I thought that I would try them in chicken noodle soup. I found the recipe in my Better Homes and Gardens New Cook Book but I altered the recipe by adding 1/2 wheat flour.

1 egg, beaten
2 tablespoons milk
1/2 teaspoon salt
1 cup flour

Combine egg, milk and salt. Add enough flour to make stiff dough. (I used about 3/4 cup total) Roll very thin on floured surface; let stand 20 minutes. Roll up loosely; slice 1/4 inch wide; (I used a pizza cutter) unroll, spread out and let dry 2 hours. If desired, store in container until needed.

Drop into boiling coup or boiling, salted water and cook, uncovered, about 10 minutes. Makes 3 cups cooked noodles.

Hot Spiced Orange Drink

Found this recipe on Roots and Wings Co. and thought it would make a nice visiting teaching gift.

1 10 oz. jar Tang
2 oz. Lemonade Mix
2 cup Sugar
2 teaspoon Ground Cinnamon
1 teaspoon Ground Cloves

Mix and store in a covered container.

Jar instructions:
Mix 2-4 teaspoons of Hot Spiced Orange Drink powder mix into 1 cup boiling water.

Pumpkin Pound Cake

I had left over pumpkin after making Pumpkin Caramel Cheesecake Turtle Bread and started a search to find a recipe to use up the rest. I came upon this new website, The Long Thread, with a recipe that I wanted to try. I tasted really yummy especially right out of the oven!

1 1/2 cups wheat flour

1 1/2 cups all-purpose flour
1/4 teaspoon baking soda, heaping
1/8 teaspoon salt
1 1/2 teaspoons cinnamon

2 dashes ground allspice

2 dashes ground ginger

2 dashes ground cloves
1 cup butter, softened
8 oz. cream cheese
1/2 cup pumpkin puree
1 teaspoon vanilla
2 cups sugar

1 cup brown sugar
6 eggs

Preheat oven to 325 degrees. Grease and flour one large bundt pan or two loaf pans.

Mix together flours, salt, baking soda, cinnamon, allspice, ginger and cloves.

In another bowl combine butter, cream cheese, pumpkin, sugars and vanilla. Add eggs and flour, alternating 2 eggs and one cup of flour at a time.

Bake 60 to 75 minutes for the loaf pans and 1 1/2 hours for bundt pan. Will be done when top is crackled and golden brown and toothpick comes out clean. Allow to cool on wire rack before removing from pan.

Donna's Delicious Corn Bread

Steve and I met Donna last week, she was a school cafeteria cook in her former life, and she just kept feeding us all of these wonderful foods. We were able to wrangle this corn bread recipe from her and with a little help from me in starting a blog, Nana's Kitchen, I can see what else she has up her sleeve.

I did a little calculating to see which recipe for corn bread, Quaker's vs. Donna's, was better for me as far as calories. Quaker's calls for milk (1%) and oil, Donna's sour cream (fat free) and buttermilk and if you cut up the corn bread into 9 pieces Quaker corn bread is 200 calories and Donna's corn bread is 177 calories per serving. Donna you win!

1/2 cup sugar
1/2 cup corn meal
1 1/2 cups flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 egg, beaten
1/2 cup sour cream, fat free
1 cup buttermilk

Preheat oven to 350 degrees. Grease a 9 x 9 inch pan. Combine dry ingredients together. Mix all wet ingredients together, stir into dry just until dry ingredients are moist. Pour into prepared pan. Bake 30 minutes or until light golden brown and wooden pick inserted in center comes out clean.

The Pioneer Woman's Apple Cake in an Iron Skillet

Just because I have lost some weight doesn't mean that I am going to give up on the good things of life, dessert to be exact. I found this recipe on The Pioneer Woman and it is wonderful with vanilla ice cream.

1 3/4 sticks butter

3/4 cup sugar

4 to 5 small Granny Smith apples, peeled, cored, and cut into six equal slices

1/2 cup butter

2/3 cup sugar

1 1/2 teaspoons vanilla

2 large eggs

1/2 cup sour cream

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon cinnamon

1 small apple, peeled cored and chopped finely

Preheat oven to 375 degrees.

In a 9 to 10-inch skillet, add apple butter to the pan, then place apple slices, wedge side down, in the pan. Don’t pack them too tightly, but try not to leave overly large gaps. Allow this to cook over low/medium-low heat while you make the cake batter.

In the bowl of an electric mixer, beat applesauce and sugar until light and fluffy. Mix in vanilla and eggs. Add sour cream and mix well. Gradually add flour mixture until just combined. Gently stir in chopped apple.

Remove skillet from heat. Spoon batter over the top, then spread gently so batter is evenly distributed. Bake for 20 to 25 minutes, or until cake is golden brown and bubbly. Place a cookie sheet or aluminum foil under the skillet to catch any spills. Allow cake to sit in skillet for five minutes, then invert onto a serving plate. Don’t worry if some of the topping isn’t perfect—it’ll taste perfect!

Serve warm with vanilla ice cream.

Pumpkin Caramel Cheesecake Turtle Bread

Jen and Robert inspired our pumpkin carving party and I wanted to have treats that were around the theme so I went to a wonderful website that I found called Culinary Concoctions by Peabody. Every picture makes my mouth water and makes me want to run into the kitchen and be a chef.

Here are a list of changes I made either because I was lazy or I didn't plan properly -

• I didn't sift the dry ingredients
• I only had olive oil in the house so I used that
• Didn't have enough brown sugar for the pumpkin bread so topped it off with Baker's sugar
• Lyle's Golden Syrup - couldn't find it in my little neck of the woods so used Karo Syrup
• Mini loaf pans were too small so they overflowed

Despite all of the little changes the bread tasted great!!

Pumpkin Bread:
2 cups all-purpose flour

1 tsp baking soda

½ tsp baking powder

pinch of salt

1 cup pumpkin puree(plain, not the already made pumpkin pie kind)

1 tsp vanilla extract

½ cup canola oil

2 large eggs

¾ cup granulated sugar(Baker's sugar (superfine) recommended)

¾ cup light brown sugar, loosely packed

Caramel Cheesecake Filling:

8 oz cream cheese, at room temperature

¼ cup brown sugar, tightly packed

2 TBSP Lyle’s Golden Syrup

2 TBSP Caramel Sauce (store bought or homemade)

1 TBSP all-purpose flour

1 large egg

Topping:

Chocolate Glaze (recipe follows)

Caramel Sauce (store bought or homemade)

1 cup pecans, roughly chopped

Preheat oven to 325F.

Lightly grease and flour three mini loaf pans (3 ½ -x- 5 inch).

Using a stand mixer (or a medium bowl and electric beaters) with the paddle attachment, beat together the cream cheese, sugar, syrup and caramel sauce for about 3 minutes. Scrape down the sides of the bowl.

Add egg and beat for another minute. Scrape down the sides and bottom of bowl and add flour. Beat flour into mixture until fully incorporated. If using stand mixer, transfer cheesecake filling to a separate bowl. Set aside. If using the stand mixer, clean and dry the bowl to use again.

In another bowl, sift together flour, baking soda, baking powder, and salt; set aside.

Using a stand mixer (or a medium bowl and electric beaters) with the paddle attachment, place pumpkin puree, vegetable oil, eggs, vanilla, and sugars into the bowl and beat for about 1 minute.Add flour mixture into the pumpkin mixture and mix just until combined. This is a quick bread so you don’t want to over mix.

Pour half of the pumpkin bread batter evenly into the three prepared loaf pans (I find it best to use an ice cream scoop. I like to use 2 scoops for the bottom). Spread the batter out evenly.

Spoon cheesecake mixture on top of pumpkin batter layer, a little less than 2/3 of a cup.

Scoop the remaining batter on top of the cheesecake layer, again about 2 ice cream scoops worth.

If you don’t want to bother with the layering you can just spoon some pumpkin batter, then cheesecake, then pumpkin batter again and use a knife to make swirls in the bread. Tastes just as good.

Bake for 50 to 60 minutes, or until a wooden skewer inserted into center of the loaf comes out clean. Cool bread in pans for 10 minutes. Remove bread from pans and place on a wire rack to cool completely. Let breads cool completely before glazing.

Pour chocolate glaze over breads, about 1/3 cup each. Sprinkle pecans on top of the glaze. Followed by extra caramel sauce if desired (but really, why wouldn’t you want it ).

Chocolate Glaze:
1 cup powdered sugar, sifted

¼ cup dark unsweetened cocoa powder, sifted

2-4 TBSP milk (depending on how thick you want your glaze)

In a small bowl, whisk together the powdered sugar, cocoa powder and 2 TBSP of milk until smooth and glossy. If you want a thinner glaze add more milk, 1 TBSP at a time.

Spicy Rice & Beef

Last night I prepared Organic Harvest Medley, a gourmet blend of four uniquely aromatic California rices, and it had absolutely no flavor. We had to use a lot of salt, pepper, almonds and green onions to be able to eat it and I had prepared extra for leftovers. I didn't want to waste it so I had to come up with a recipe to use up the remainder. Steve loved it so much he told me that I had to post it on the blog so that we could make it again.


1 quart Tomato Soup
1 pint Salsa
1 lb. Ground Beef
Salt
Pepper
Frank's Red Hot Original Cayenne Pepper Sauce
Rice, precooked


Combine tomato soup, salsa, uncooked ground beef, salt and pepper. Cook on high for 4 hours. Stir in rice and add cayenne pepper sauce to taste. Cook for an additional 1/2 hour or until warmed through.

Crockpot Chicken Stew

After two weddings in the family within a week I have been neglecting my house and everything else so I thought I would throw something in the crockpot to help with dinner. I didn't measure anything I just cut up what was in the house and threw it in.

Chicken, boneless breast

Celery

Onion

Carrots

Green Beans

Potatoes

Salt

Pepper

Poultry Seasoning

2 cans Chicken Broth

Cornstarch

Put everything except the cornstarch into the crockpot first thing in the morning and cook on low. One half hour before serving mix cornstarch and water together then stir into stew to thicken.

Jen's Chicken Tortilla Soup

For Lisa's wedding we left the corn out, used two cans of beans and used one 12.5 oz. can of chicken and we did not drain it. With our portions it made 3 quarts.

November 2 - Omitted the can of water and used the soup, salsa, corn, beans and 12.5 oz. can of chicken. Added crushed red pepper and 10 shakes of Frank's Red Hot Original Cayenne Pepper Sauce. This made for a thicker and spicer soup. ~ Cheryl

1 (26 oz.) family size can Campbell's Chicken and Rice soup
1 (26 oz.) can of water
1 16 oz. jar of your favorite salsa
1 (15 1/4 oz.) can corn (undrained).....we left this out
1 can Texas Style Ranch Beans (undrained)
2-4 chicken breasts, cooked and diced......we use canned chicken, the cannery chicken is perfect
Cilantro (if desired)

Place all ingredients in a large saucepan and simmer.

Place the following items on the table for each person to add individually as they like:
Shredded cheese
Sour cream
Tortilla chips
Pico de Gallo
Guacamole

Pastor Ryan’s Bloomin’ Bread

Thank you Pastor Ryan! The minute I saw the end result I knew that I had to try this recipe and now that I have I have all kinds of variations are running through my head so be prepared to see a new recipe posted.

4 cups bread flour (all purpose is okay, too)
1 cup water
1/2 cup melted butter with chopped herbs of choice (chives, rosemary,basil or thyme)
2 teaspoons salt
1 teaspoon active or instant yeast (if active, it would be best to sprinkle yeast over the water to let it start to work before mixing it in)

Combined all ingredients together in a stand mixer with a dough hook (it can be done by hand…it just takes longer). Mix together for about 10 minutes or until a successfully windowpane is achieved with the dough. This is where you can pull off a small chunk of the dough you’re kneading and stretch it gently to see if it is somewhat translucent. If you can do this without it tearing, it’s ready.

Once this elasticity has been achieved, the dough can sit out with plastic wrap over it for 1-4 hours to double in size. After it’s gotten bigger, it should be kneaded for a minute or two so that the yeast can redistribute.

Preheat oven to 450 degrees.

Cut a large ‘X’ into the surface of the bread dough so it can bloom! Bake inside a covered cast iron pan, I didn't have a cast iron pan but it worked just fine as you can see from the picture, after coating the rounded dough with olive oil and sprinkling with kosher salt. Bake for 30 minutes with the lid on, then remove lid to finish it off for another 15 to 30 minutes. (The bread can get brown on the bottom if it’s too close to the heating element; if that happens, just slice it off with a sharp knife.

Refrigerator French Bread

When Steve and I got married we received enough money to purchase an Oster Kitchen Center Food Preparation Appliance. It has since gone to appliance heaven but the recipe book lives on. This is one of my favorites because you can make it first thing in the morning and bake it anywhere from 2 to 24 hour later. It also works well if you need to take a meal into someone because it makes 2 loaves, one for your family and one for someone in need. Today I switched it up a little by replacing half of the flour with whole wheat.

2 1/4 cups water

2 tablespoons butter

6 1/2 cups flour - I used 3 cups whole wheat and 3 cups all-purpose flour

2 packages yeast

1 tablespoon sugar

1 tablespoon salt

vegetable oil or Pam

1 egg white

1 tablespoon water

Heat water and butter to 120 degrees. In large mixer bowl combine 3 cups flour, yeast, sugar, salt and warm water mixture. Mix for 3 minutes. Gradually add enough of the remaining flour to form a stiff dough. Knead until smooth and satiny, about 4 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place 30 minutes. Punch down and divide into 2 equal parts. Roll each into a rectangle on lightly floured board. Roll each up tightly jelly-roll style, beginning with long side. Seal edges and ends well by rolling with hands. Place seam-down diagonally on greased baking sheet. Slash top of loaves diagonally at 2-inch intervals with a sharp knife. Brush with oil; cover. Refrigerate 2 to 24 hour. When ready to bake remove from refrigerator, uncover. Let stand 10 minutes. Brush breads with slightly beaten egg white and water. Bake in a preheated 400 degree oven 35 to 40 minutes. Cool on wire rack. Makes 2 loaves.

Whole Wheat 3 Chocolate Chip Cookies

My latest experiment. A tip that I have been doing since losing weight is to cook just the amount of cookies that I need and then I portion out the remainder of the dough onto a cookie sheet and throw it into the freezer. When frozen solid I put the cookie dough in a freezer bag and save in the freezer to when I want or need cookies. This way I don't have a whole cookie jar staring at me saying, "Eat me!" and I can bake just what is needed.

1 cup butter

3/4 cup sugar

3/4 cup brown sugar

1 teaspoon vanilla extract

2 eggs

2 1/2 cups whole wheat flour

1 teaspoon baking soda

1/2 teaspoon salt

2/3 cup milk chocolate chips

2/3 cup white chocolate chips

2/3 cup dark chocolate chips

1 cup chopped nuts (optional)

Heat oven to 375 degrees. Beat butter, sugars and vanilla in large bowl until creamy. Add eggs; beat well. Gradually add salt, baking soda and flour into butter mixture beating until well blended. Stir in chocolate chips and nuts. Drop by teaspoon full on a cookie sheet and bake 8 - 10 minutes.

Apple Butter Tartlets

This one is for you Melody! At Enrichment Melody shared her Rustic Apple Butter Tart and inspired my version.

1/2 cup butter, softened

1/2 cup flour

1/2 cup whole wheat flour

1/4 powdered sugar

apple butter

nuts - I used almonds but any kind will work

Mix butter, flour and powdered sugar together. Place papers in your mini muffin pan, easier clean up. Spoon 1 teaspoon of dough into each cup and press down. Bake for 15 minutes in a 325 degree oven.

Spoon apple butter over each crust to coat. Add chopped nuts to the top if desired. Return to the oven for 10 minutes or until apple butter is bubbly. Immediately remove from muffin papers to prevent sticking. Makes approximately 36 tartlets.

This recipe will also works well in an 8 x 8 pan or can be doubled for a 13 x 9 pan.

Melody's Apple Butter

We had Enrichment the other night and this is another recipe, original at the bottom of this post, that was shared. I have to admit that I made one recipe last night and there was so much cinnamon, 1/2 cup, in it that I couldn't taste anything else so I made a second batch and mixed the cinnamon batch in and now I can taste the apples. If I make it again I will start with a lot less spices and add to taste.

The good thing about having to make a second batch was that it let me try placing the apples and most of the juice in my crockpot last night and this morning when I got up they were ready to be blended and strained.

6 pounds tart Apples
96 oz. Unsweetened Apple Juice
3/4 cup Lemon Juice
3 cups Brown Sugar

6 cups Sugar
2 - 4 Tablespoons Cinnamon
1 1/2 teaspoons Cloves
1 1/2 teapoons Allspice
1 teaspoon Nutmeg
1/2 teaspoon Salt

Wash apples and then quarter them only removing any bad spots. That means that you thrown the cores and seeds into the pot as well. Cover with juice. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Place your apples in a blender and then through mesh sieve. Now place apples and juices back into the pot. Add lemon juice and all sugar and spices. Bring to a slow boil then reduce heat to low. Let it cook on the stove for up to 3 hours, stirring occasionally to reduce and get a wonderful thick butter. Can pour into sterile jars and process for 25 minutes. Makes 8 pint jars.

MELODY BARRIE’S APPLE BUTTER 2 WAYS
~In the crock pot:
5 1/2 pounds apples - peeled, cored and finely chopped
4 C sugar
2 teaspoons ground cinnamon
½ Teaspoons Nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt

Place apples in a slow cooker. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking). Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth or use a stick blender on low. Spoon into freezer containers, leaving 1/2-in. headspace. Cover and refrigerate or freeze.

~On the stove, my favorite!
Enough tart apples to fill a 20 quart Heavy stock pot at least half full
Enough apple cider or apple juice to cover the apples
1 ½ C. Lemon Juice
10 – 12 C Sugar, depending how sweet you like it. Up to 1/3 can be brown sugar
½ -3/4 C Cinnamon
1 Tablespoon Cloves
1 Tablespoon Allspice
1 Tablespoon Nutmeg
1 tsp. Salt

Wash apples and then quarter them. Cover with juice. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Strain and force apples through a strainer (like one used for pasta) then force through mesh sieve. Now place apples and juices back into the pot. Add lemon juice and all sugar and spices. Bring to a slow boil then reduce heat to low. Let it cook on the stove for up to 3 hours, stirring occasionally to reduce and get a wonderful thick butter. Can pour into sterile jars and process for 25 minutes.

Carolyn's Homemade Tomato Soup

I found another tomato soup that I love! At the end of this post you will see the orginal recipe but I just don't have a pot large enough to make this whole batch so I cut it down to one quarter and it worked out fantastic. Of course there won't be enough to bottle after we eat it for dinner but I can make another batch now that I know what I am doing and buy myself a bigger pot. Below is my version -

6 pounds tomatoes
4 stalks celery with leaves
1 1/2 onion
1 green pepper
1/2 red pepper
6 tablespoons of butter

1/4 cup flour

1 tablespoon salt

1 heaping teaspoon pepper

6 tablespoons sugar

Cut vegetables up into large chunks and put into a large pot. Cook over medium heat for 1 hour. Then blend it in a blender and strain thoroughly. Next combine butter and flour over low heat until the mixture is smooth. Then add the strained tomato mixture to the butter/flour mixture. Stir in the salt, pepper and sugar.

CAROLYN’S HOMEMADE TOMATO SOUP

½ bushel tomatoes (approximately 26 pounds)

One bunch of celery

4 – 6 onions

4 green peppers

2 red peppers

Cut all vegetable up and put into a large pot. Cook over medium heat for 1 hour. Then blend it in a blender and strain thoroughly. Next combine ¾ pound butter and 1 cup flour over low heat until the mixture is smooth. Then add the strained tomato mixture to the butter/flour mixture.

¼ cup salt

1 ½ tablespoons pepper

1 ½ cup sugar

Pour into quart jars and process for thirty minutes. Makes approximately 7 quarts

Crockpot Beef Stew

Steve has wanted me to make a stew using the vegetables out of the garden. I thought I would check out A Year of Slow Cooking to see what recipes she had for stew. I took her Traditional Beef Stew CrockPot Recipe altered it to what I had on hand.

2lbs beef stew meat
1 onion
handful of baby tomatoes - ran these through the blender / no chunky tomatoes at our house
carrots
green beans
2 cups water
2 beef bouillon cubes
1 t kosher salt
1 t black pepper
1 t seasoning blend (whatever you have on hand for bbqing, stir-frying, etc.)
1 t Worcestershire sauce
cornstarch
cold water

Wash and chop all vegetables. Put them into the crockpot. Put the meat into the crock. Add dry seasoning and Worcestershire sauce. Dissolve bouillon cubes in the water and pour into crockpot. Cover and cook on low for 8-12 hours. About a half hour before stew is done mix cornstarch and water together and stir into stew to thicken, replace lid until ready to serve. The more cornstarch added the thicker the gravy.

CrockPot Peach Cobbler

I found this recipe on A Year of Slow Cooking and thought it worked wonderfully. This recipe has me wondering about how we make cobbler in a dutch oven and I am going to have to try those ideas and let you know how they work. One thing that I would for sure do differently is to spray my crockpot with Pam before putting in the ingredients.

2 - 15 oz. can peaches with the juice - I used two pints of peaches I had bottled this year
1 1/2 cups Bisquick
1/2 cup brown sugar
2 tablespoons melted butter
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice

I used my 3.5-quart crockpot that I have had for 28 years and it still keeps on cooking. Got to love it baby!!!

Pour the canned peaches into the bottom of the crock. In a separate bowl, melt the butter, then add the dry ingredients and vanilla. Stir with a fork to combine. The topping will be crumbly. Pour mixture on top of peaches. Cover and cook on high for 4 hours. The pie is done when it has begun to brown on the edges and the fruit is bubbly and looks like the juice has caramelized a bit.

Whole Wheat Banana Bread

Everything is an experiment around our house any more. A little over a month ago I had bananas in my house for company and they didn't get finished off. Steve and I were still on our diet and bananas were not on the list of approved foods to eat at that time so I put the bananas in the freeze. I just left them as they were, brown, and put them in the freezer. Today I pulled them out and made banana bread, it worked out really well. Below you will see a banana bread recipe that I have modified to be a little healthier, I substituted applesauce for shortening and milk, used whole wheat flour and used brown sugar for half of the sugar called for in the recipe. I really enjoyed it but you can definitely tell that it is made with whole wheat flour.

3 1/2 cups whole wheat flour

2 1/2 teaspoons baking powder

1 1/2 teaspoons salt

1 teaspoon baking soda

2/3 cup sugar

2/3 cup brown sugar

2/3 cup unsweetened applesauce

4 eggs

2 cups mashed bananas

1/2 cup chopped walnuts or pecans (optional)

1 tablespoon flax seed (optional)

In mixing bowl stir together flour, baking powder, salt and baking soda; set aside.

In mixer bowl cream sugar and applesauce. Add eggs, one at a time beating until smooth. Add flour mixture and mashed bananas alternately to creamed mixture, beating until smooth after each addition. Gently fold in the chopped nuts and flax seed.

Turn batter into 2 lightly greased loaf pans. Bake in 350 degree oven for 60 to 65 minutes or until wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan; cool thoroughly on wire rack.

This recipe also makes 5 small loaf pans. Bake in 350 degree oven for 45 to 50 minutes or until wooden pick inserted near center comes out clean.

End of Summer Harvest Soup

I found this recipe on A Year of Slow Cooking and on $5 dinners. I loved it because almost everything came out of my garden. I made a couple of changes and it turned out really good and the best part was that when I got home from working all day, it was the first day of the month, I didn't have to think about "What's for dinner?" it was done. Next time I make this I will add more squash and maybe some carrots.

4 cups chicken broth (vegetable stock is fine!)

1 cup water

1 medium yellow onion, diced

2 zucchini, washed well and sliced in 1/4-inch rounds

2 cups cherry tomatoes, halved (I had red and yellow)

2 cups green beans

Handful of fresh basil and parsley from the garden

1/3 cup dry Great Northern beans - Cannellini beans were recommended but Albertsons didn't have them

1/2 cup pasta (to add 20 minutes before serving)

salt and pepper to taste

garnish with Parmesan and Romano cheeses - didn't use this but might next time

Wash squashes well and slice in rounds. Place into slow cooker with diced onion, green beans and tomato wedges. Rinse your beans in hot water, and add to cooker. Add broth, herbs, and water. Cover and cook on low for 8-10 hours, or until beans have reached desired tenderness. 20 minutes before serving stir in raw pasta. Serve with grated Parmesan and Romano cheese.

Salsa

Mom has always had the best tasting salsa and when I was visiting a couple of weeks ago I had her teach me how to make it. It was so easy tomatoes, vinegar and Mrs. Wages Salsa Mix. I just couldn't leave it as simple as that and I know that Steve likes food that he can chew so I added a few extra items and he loves it!

6 lbs. fresh tomatoes - I pureed mine because my family hates tomato chunks

2 large onions, chopped coarsely - approximately 5 cups

2 cans whole kernel corn

3 (15 oz.) cans of black beans, drained and rinsed

1 (4 oz.) package Mrs. Wages Medium Salsa Mix - I found this at Wal-Mart

1/2 cup white or cider vinegar

Wash fresh tomatoes. Scald 3 minutes in boiling water. Dip into cold water. Cut out cores, remove skins and chop coarsely.

Combine tomatoes, vinegar, onions, corn, beans and salsa mix in a large pot and bring to a boil. Stir occasionally. Reduce heat and simmer 10 minutes. Stir occasionally.

Pour hot salsa into clean, sterilized pint jars, leaving 1/2-inch head space. Cap each jar when filled. Process 40 minutes* in boiling water bath. This recipe made 10 pint jars.

* Processing time listed is for altitudes less than 1000 feet. At altitudes of 1000 feet or more increase processing time 1 minute for each 1000 feet of altitude.

Crockpot Granola

I found this recipe on A Year of Slow Cooking and wanted to give it a try. I knew that I would be home most of the morning but had to run an errand and thought I would only be a few minutes but that turned into 45 minutes so when I got home my granola was a little more done in some places than in others but it tastes so yummy! I am attempting another batch today and changing the recipe up just a little to work for me and that is the recipe that I have put below.

5 cups oats

1/2 cup steel cut oats - I put this in just because they were in the house, can be omitted

1/4 cup honey

1/4 cup melted butter

1/2 cup unsweetened applesauce

1 1/2 T flax seeds

1 1/2 cups almonds - I didn't cut them up because we like to eat them just the way they are

1 cup Craisins - it was what I have in the house but you could use any dried fruit

1/2 cup unsweetened coconut - I put this in for Steve but he better not get used to it, can be omitted

Put all the dry ingredients into your crockpot. You'll need at least a 4 quart crockpot (I own two crockpots and I used the smaller one last time and it was hard for me really stir it and so I am using the bigger one today and it works a lot better).

Melt the butter in the microwave, add the honey and applesauce. Pour over dry ingredients and toss well.

Cover but vent with a chopstick or wooden spoon, this is so that the moisture escapes and the granola dries out. Cook on high for 3-4 hours, stirring every so often until a golden brown. If you can smell the granola cooking, go stir or it will burn if you don't keep an eye on it.

Dump out on some parchment paper and let cool. Eat with milk like cereal, warmed with milk like oatmeal, or as is. Seal well in an air-tight container or in a Ziploc. Granola freezes well.

In my search to learn more about homemade granola I ran across an article in the USA Weekend that listed other ingredients that could be add to the basic granola recipe.

1. Classic Granola Extra Ingredients: 1/3 cup chopped walnuts, 1/3 cup sweetened flake coconut, 1/3 cup dark or golden raisins Flavoring: 1/2 tsp. ground cinnamon You can replace the 1/4 cup of honey with 2 Tbs. each of maple syrup and molasses.

2. Crunchy Granola Extra Ingredients: 1/4 cup slivered almonds, 1/4 cup sunflower seeds, 2 Tbs. sesame seeds, 6 Tbs. currants Flavoring: none

3. Granola with Tropical Flavoring Add the coconut along with the cashews and banana chips. Extra Ingredients: 1/4 cup chopped roasted unsalted cashews, 1/4 cup chopped banana chips, 1/4 cup sweetened flake coconut, 1/4 cup chopped dried pineapple Flavoring: 1/2 tsp. ground ginger

4. Granola with Cherries and Almonds Extra Ingredients: 1/3 cup sliced almonds, 1/3 cup sweetened flake coconut, 1/3 cup dried cherries Flavoring: 3/4 tsp. almond extract

5. Trail Mix Granola Extra Ingredients: 1/4 cup chopped roasted unsalted peanuts, 1/4 cup sweetened flake coconut, 1/4 cup dark or golden raisins, 1/4 cup mini chocolate chips* Flavoring: none *Stir chips into the granola only after it has completely cooled.

6. Orange-Berry Granola with Pecans Extra Ingredients: 1/2 cup chopped pecans,1/4 cup dried cranberries, 1/4 cup dried blueberries Flavoring: 1/2 tsp. finely grated orange zest

7. Pear Granola with Hazelnuts and Vanilla Extra Ingredients: 1/2 cup chopped hazelnuts, 1/4 cup chopped dried cherries, 1/4 cup chopped dried pears Flavoring: 1 tsp. vanilla extract

8. Orange-Flavored Granola with Pistachios, Mangos and Dates Extra Ingredients: 1/2 cup chopped roasted pistachios, 1/4 cup chopped dates, 1/4 cup chopped dried mangos Flavoring: 1/2 tsp. finely grated orange zest and 1/4 tsp. allspice

Marinated Tomatoes with Pasta

When I got married many eons ago I was given a cookbook, Better Homes and Gardens Pasta, and this recipe is on the cover and it looks so yummy! This recipe is really great with those fresh out of the garden tomatoes.

4 medium Tomatoes, peeled and chopped
1/4 cup snipped Parsley
2 tablespoons Olive Oil or Cooking Oil
1 clove Garlic, minced
1 1/2 teaspoons dried Basil, crushed
Dash Pepper
8 ounces Fettuccine

Toss together the chopped tomatoes, snipped parsley, oil, garlic, basil and pepper; cover and refrigerate for 2 to 3 hours.

Cook fettuccine in boiling salted water till al dente; drain. Gently toss tomato mixture with fettuccine till well combined.

Bacon Mac

Found this recipe in my Cooking Light magazine. Christopher loved it so I guess I will be making this again.

3 1/4 teaspoons salt, divided
12 ounces penne pasta (I used whole wheat)
4 teaspoons all-purpose flour
1 1/2 cups skim milk, divided
2 cups finely shredded sharp cheddar cheese, divided (I used medium)
1/4 cup sliced green onions (I omitted)
1 teaspoon hot sauce ( I used Frank's Hot Sauce and just a couple of dashes)
1/4 teaspoon pepper
2 slices center-cut bacon, cooked and crumbled (I cheated and used the already cooked bacon)
Cooking spray

Preheat broiler.

Bring 6 quarts water and 1 tablespoon salt to a boil. Add pasta; cook 8 minutes or until al dente; drain. (The whole grain pasta cooked for 11 minutes)

Combine flour and 1/2 cup milk in a saucepan over medium heat. Gradually add 1 cup milk; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; let stand 4 minutes or until it cools to 155 degrees. Stir in 1 1/2 cups cheese. Add 1/4 teaspoon salt, onions, hot sauce, pepper and bacon; stir. Add pasta; toss. Spoon into a 2-quart broiler-safe dish coated with cooking spray; top with 1/2 cup cheese. Broil 7 minutes.

Zucchini Bread

Mom got this recipe from her friend Gayle that she used to work with. I really enjoyed it the last time she made it but I thought that I would change a few ingredients and make it a little healthier. I have put the changes next to the regular item so you can make you own choice of how you want to make this recipe. 132 calories based on 12 slices per loaf and made with applesauce and no raisins or flax seed.  You save 80 calories per slice by changing the oil to no sugar added applesauce so you have to decide if you want the carbs or the fat.

Combine:
1 cup Sugar
1 cup Brown Sugar
3 Eggs
1 cup Oil - Applesauce

Add:
2 cups peeled and grated Zucchini
1 tablespoon vanilla

Add:
3 cups Flour - 2 cups Whole Wheat Flour / 1 cup White Flour
1 teaspoon Salt
¼ teaspoon Baking Powder
1 teaspoon Baking Soda
1 tablespoon Cinnamon

Add:
½ cup Raisins – optional
1 tablespoon flax seed

Pour into 2 greased or sprayed loaf pans ½ full. Bake at 325 degrees for 45 – 60 minutes or until done. Remove from pan to cool.

Can be made in 5 small greased loaf pans. Bake at 325 degrees for 45 minutes or until a toothpick inserted into the center comes out clean

Lemon Poppy Seed Cake

Mom isn't sure where she got this recipe but it sure is good.

1 pkg. Yellow Cake Mix - no butter
1 pkg. Lemon Instant Pudding
4 Tablespoons Poppy Seeds
1/2 cup Oil
1 cup Water
4 Eggs
Powdered Sugar

Grease and flour bundt pan. Bake at 350 degrees for 45 minutes. Let cake cool for 10 minutes then remove from pan and let it completely cool. Dust with powdered sugar.

Low Fat Oatmeal Protein Pancakes

I was a little leery of these pancakes because of the ingredients, but they are actually really good! I found this recipe online at www.answerfitness.com.

½ C Egg Whites (about 4 eggs)

½ C Oats

½ C Low-fat Cottage Cheese

1/8 tsp Baking Powder

Fresh fruit as topping

Mix it all together and cook like normal pancake...It's a lumpy texture but for a healthy pancake I thought they were great!

Here is the nutrition facts: Makes 2 Servings (Three ¼ cup pancakes with ¼ cup strawberries)

Amount Per Serving

Calories: 254.5
Total Fat: 3.3 g
Saturated Fat: 0.8 g
Polyunsaturated Fat: 1.0 g
Monounsaturated Fat: 1.0 g
Cholesterol: 2.3 mg
Sodium: 280.0 mg
Potassium: 297.8 mg
Total Carbohydrate: 33.8 g
Dietary Fiber: 5.3 g
Sugars: 2.5 g
Protein: 21.3 g

Vitamin A 0.9 %
Vitamin B-12 5.9 %
Vitamin B-6 5.0 %
Vitamin C 37.9 %
Vitamin D 0.0 %
Vitamin E 2.4 %
Calcium 9.1 %
Copper 14.4 %
Folate 9.5 %
Iron 13.2 %
Magnesium 19.5 %
Manganese 104.0 %
Niacin 3.5 %
Pantothenic Acid 7.1 %
Phosphorus 29.7 %
Riboflavin 9.9 %
Selenium 7.8 %
Thiamin 21.4 %
Zinc 12.2 %

Brea's Delicious Peanut Butter Cookies

I got this recipe from my friend Breanna Brown out here in Pittsburgh. I had tried hers when she made them but wanted to see if I could do it because cookies are not my thing, they always end up flat or burnt. But these were way simple and they were delish!

¾ C Peanut Butter

½ C Shortening

1 ½ C Packed Brown Sugar

3 T Milk

1 ½ T Vanilla

1 Beaten Egg

1 ¾ C Flour

¼ tsp Salt (rounded)

¾ tsp Baking Soda

Cream first 5 ingredients. Add beaten egg.

In seperate bowl, combine flour, salt and soda.

Mix both bowls together.

(I like to add Mini Reese's Pieces in to the mixture)

Make the criss-cross shape on top the cookie.

Bake on non-greased cookie sheet for 7-8 minutes @ 375 degrees.

Oatmeal Pancakes

I have been trying to eat a little more healthy but I wanted a pancake and this was a recipe that I found on the web. It called for oat flour but I didn't have any so I used white flour. The second time I made these I used whole wheat flour, both were good. I also put chopped almonds and dried fruit in them.

3/4 cup Oatmeal
3/4 cup Flour
1 cup Milk
2 Eggs
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon cinnamon

No Bake Cookies

I found this recipe on All Recipes for Jamie and she said that tasted really good.

1 3/4 cups white sugar
1/2 cup milk
1/2 cup butter
4 tablespoons unsweetened cocoa powder
1/2 cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla extract

In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

Mexican Potpie

This is another tasty recipe from Jamie.

1 can Cream of Chicken soup
1 cup Water
1 cup Salsa
¾ cup Rice (uncooked)
½ teaspoon Onion Powder
1 cup Corn
1/c cup Cheese
1 can ‘Chewna’ - canned chicken
½ cup Sour Cream
1 can Black Beans
Pie Crust

Mix all ingredients together. Place pie crust in pie pan and fold in ingredients. Place pie crust on top and make slits for pie to vent. Bake at 375 degrees for 45 minutes.

Fire Roasted Tomato Basil Soup

I do not like canned tomato soup so I was hesitant about eating tomato soup but Jamie had found this recipe on Recipezaar and told us it was so good. I really like it and would prepare it again and now I can because she finally gave me the recipe. These are her alterations...I don't think I ever added Whipping Cream, I just put Sour Cream on top when it was ready to serve. I also bought an extra can of diced tomatoes (doesn't matter if they're roasted or not) and threw them in after I pureed so it was chunky and then garnished with tortilla strips. I never used all of the basil as well.

3 (14 ounce) cans of Hunt's fire roasted tomatoes
5 garlic cloves (chopped)
1 yellow onion (diced)
2 cups chicken stock
1 cup heavy whipping cream
1/2 tablespoon sugar (optional)
2 ounces olive oil
15-20 fresh basil leaves (Rolled and cut into a Chiffanade )
salt and pepper

In a heavy pot on medium high heat, pour in the olive oil and throw in the onion until translucent. Add the chopped garlic and heat with the onion for about four minutes. Next, add the cans of fire roasted tomatoes including the juice to the pan and cover for about 15 minute make sure you stir your mixture every few minutes.

With the lid off the pan, add the chicken broth and heavy whipping cream and bring the pot to a simmer. The mixture should start to thicken as it reduces. This should take about 10 minutes. If your soup is a bit thin, let it simmer a bit longer while occasionally stirring. When it comes to the right consistency, add the fresh basil (reserve some for a garnish) and season to taste with the salt and pepper. Lower your heat to medium and cook for 5 minutes more.

Now it's time to get out your blender. With a ladle, place the soup mixture in the blender and puree until smooth. You can do this in batches as well. Please use caution when handling the mixture and blender as it could burn your hand as you press down on the lid. I suggest using a small kitchen towel to prevent this. After the soup is smooth, pour the soup back into the original pan and check for consistency.

Serve with a small sprinkle of the reserved basil as a garnish. Excellent with crusted bread or toasted crustinis.

Potato Casserole aka Funeral Potatoes or Celebration Potatoes

My sister-in-law, Debra, gave me a cookbook from her ward and this recipe was in it. I like it because it is so easy.

2 lbs. pkg. frozen hash brown potatoes, partly thawed
1/4 cup margarine, melted
1 cup sour cream
1 large onion, grated very fine
1 can cream of celery or mushroom soup - I just use two cans of cream of celery
1 can of cream of potato or chicken soup

Mix together. Place in buttered dish or pan. Sprinkle 1 cup grated cheese n top. Cover with foil and bake at 350 degrees F for 1 1/2 to 2 hours.

Sweet & Sour Chicken

I love sweet and sour chicken and this recipe is so easy. Sorry I can't give you exact measurements I just make what will feed the crowd that I am serving.

Chicken
Flour
Eggs, beaten
Oil
LaChoy Sweet & Sour Sauce

Heat oven to 350 degrees F. Cut chicken into bite size pieces. Dip chicken into flour and then in to egg. Fry until brown. Place in an oven safe dish. Pour sweet and sour sauce over chicken. Bake in oven for 30 minutes.

Kung Pao Chicken

Jamie found this recipe online at All Recipes. I found it a little to spicy for my palate but those that like spicy food enjoyed it.

1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine - we omitted
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2
tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts

To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.

To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.

Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

Beef Taquitos

I found this recipe on the top of the roast beef cans that I purchased at Costco. My taquitos didn't take 20 minutes to bake so keep a close eye on them. I liked these with beef but I am thinking that I might try this with chicken.

2 12 oz. cans Roast Beef, drained
1 small can diced green chilies, drained
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
16 corn tortillas (8-inch)
Cooking oil spray
Garnish - salsa, guacamole, sour cream

Preheat oven to 500 degrees F. Line a baking sheet with parchment paper or place a baking rack over the baking sheet.

In a large bowl, mash the drained beef until shredded. Blend in chilies and seasonings, then divide the mixture into 16 portions.

Wrap the tortillas in a damp paper towel and warm in the microwave for 1 to 2 minutes until tortillas are completely flexible. Place one portion of filling in each tortilla and roll up tightly. Place the rolled taquitos on the prepared baking sheet; spray tops lightly with oil. Bake for 20 minutes until golden brown and crispy.

Chicken Haystacks

This is Becky's recipe.

16 oz. can of chicken or turkey
Cream of Chicken Soup

Mix can of chicken with cream of chickn soup. Warm. Serve with your choice of the following -

Hot rice
Diced celery
Chinese noodles
Chopped tomatoes
Grated cheese
Crushed pineapple
Almonds
Shredded coconut

Mom's Potato Salad

This is not my Mother's recipe but it belongs to someones Mom that posted a recipe on Recipezaar. It was feeling so much like spring that I wanted hamburgers and potato salad but I feel like I can never quite get it right. I did add an additional scoop of Miracle Whip and mayonnaise because it seemed quite dry but other than that everyone seemed to enjoy it.

6 boiled potatoes, cut in chunks - I used red potatoes
4 hard-boiled eggs, chopped
1/2-1 onions, chopped - I omitted because some don't like a lot of onions
6 green onions, sliced thin
3 stalks celery, chopped
1/3 cup Miracle Whip
1/3 cup mayonnaise
1/3 cup sour cream
salt and pepper
paprika (optional)
parsley (optional)

Toss together. Chill. EAT!

Strawberry Pudding

This is Mom's recipe but it is one of Jamie's favorite desserts and since I won't be home for her birthday we had it last night. As you read through the directions you will notice that I have made a few changes to the original recipe.

Update: I emailed Aunt Sharon and asked if she knew anything about this recipe and this is what she said, "From what I remember, it was a recipe that I got from my mom. She didn't make it a lot because of all the butter and other expensive ingredients. I remember asking her about it and she said that it was one of her mother's recipe that she used in her catering. I think that is how my mom learned to cook--by helping her mother with the catering. I really wish I had been older when Grandma Giauque passed away. She must have been a neat lady!"

1/3 cup shortening
1/2 cup sugar
2 cups flour
4 teaspoons baking powder
4 egg whites, beaten
1/2 cup milk
1/2 teaspoon salt

Cream sugar and shortening. Add flour, baking powder, milk and salt. Fold in egg whites. Put in a greased dish. Steam for 1/2 hour. I have a Black and Decker Handy Steamer and it is too small to cook the batter all at one time so I cooked half the batter and cooked the other half when that one was done and it worked great.

Sauce
1/4 cup butter
1 cup powder sugar
1 egg yolk
strawberries

Mix butter, powder sugar and egg. Add mashed strawberries. This is where I made my changes, no egg was added. You have to have sugar but I didn't use as much as the recipe called for but you need the sugar to create strawberry juices and Jamies says that is the best part. Instead of adding butter I just put butter on my hot pudding. I like butter but Jamie doesn't so she opts out.

Apple Galette

I tore this recipe out of a Sunset magazine and I love it because it is a lot easier than a traditional pie. I had to include their picture because it was so yummy looking. I really does taste as good as it looks and vanilla ice cream is a great compliment.

1 1/2 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
1/2 cup (1/4 lb.) plus 2 tablespoons cold butter
1 large egg yolk, lightly beaten
1/2 cup walnuts
2 pounds tart apples (3 to 5), such as Pink Lady or Granny Smith
1/2 cup firmly packed brown sugar
1/4 teaspoon ground nutmeg
1 large egg, beaten to blend with 1 tablespoon water

In a food processor or large bowl, combine flour, granulated sugar, and salt. Cut 1/2 cup butter into pieces and add to flour mixture; pulse motor, cut in with a pastry blender, or rub in with your fingers until mixture resembles coarse meal. With motor running (or stirring with a fork after each addition), add egg yolk and 3 to 4 tablespoons cold water, 1 tablespoon at a time; process or stir just until mixture comes together in a ball. Form dough into a flat disk, wrap in plastic wrap, and chill until firm but still pliable, about 1 hour.

Meanwhile, spread walnuts in a baking pan and bake in a 375° oven until barely golden under skins, 6 to 8 minutes (leave oven on). Coarsely chop nuts.

Peel and core apples; cut each into eight wedges. In a 10- to 12-inch nonstick frying pan over medium heat, melt remaining 2 tablespoons butter. When it's foamy, add apples and stir often until slightly softened and brown at edges, 10 to 12 minutes. Sprinkle brown sugar and nutmeg over fruit and stir until liquid is syrupy and bubbling, about 5 minutes. Stir in walnuts. Remove from heat.

Unwrap dough. On a lightly floured surface, with a lightly floured rolling pin, roll into a round about 15 inches in diameter. Line a 12- by 15-inch baking sheet with cooking parchment (or butter the sheet well) and carefully transfer dough round to sheet (edges will hang over sheet).

Pour apple mixture onto center of pastry, mounding wedges in a circle about 8 inches wide and 2 inches high. Gently fold edges of dough over apples, pleating as you go, leaving an opening about 4 inches wide in the center. Brush pastry all over with beaten egg.

Bake in 375° oven until pastry is golden brown and apples are tender when pierced, 40 to 45 minutes (35 to 40 in a convection oven). Transfer galette (with parchment, if using) to a wire rack to cool. Transfer to a large plate, gently pulling parchment from under tart. Serve slightly warm or at room temperature, cut into wedges.

Rice Pilaf

Very simple recipe that I found on Simply Recipes, I thought it needed a little more flavor but I forgot to add the pepper and cayenne. I also didn't add any seasoned salt because I wasn't sure how it would taste but next time I will add some of all of the above. This recipe makes a lot and I might cut it in half next time. I used my dry packed rice and it came out wonderful.

2 cups white rice (preferably long grain)
2 teaspoons of chicken fat or olive oil
1/2 cup chopped onion - green onion (scallions) or yellow onion
1/2 cup chopped celery
Up to 4 cups of stock (amount depends on the type of rice you are using), either chicken stock or vegetable stock for vegetarian option, or a mix of water and stock
2 teaspoons of Vegesal (or other seasoned salt)
1/4 teaspoon ground pepper
1/8 teaspoon cayenne

Look at the cooking instructions for your rice. If your rice calls for 2 cups of water for every cup of rice then you will need a total of 4 cups of liquid. If your rice calls for 1 2/3 cups of water for every cup of rice, you will need a total of 3 1/3 cups of liquid.

You want to cook the rice in a liquid that is primarily stock - chicken stock or vegetable stock. Up to half of the liquid can be plain water, but at least half of the needed liquid should be stock. Homemade stock is the best, of course, and will make a big difference in the quality of the resulting pilaf.

Heat the measured amount of stock needed in a saucepan, at least 2-qt sized.

While the stock is heating, heat a large skillet on medium high heat. Add the chicken fat (or oil), melting it so it coats the bottom of the pan. Add the uncooked rice and brown the rice, stirring occasionally, for a couple of minutes. Add the onions and celery and cook a few minutes longer, until the onions begin to soften.

If you are using canned or boxed broth, be careful of how much seasoning you add. We usually use homemade, unsalted chicken stock, so we add 2 teaspoons of Vegesal (can use plain salt or other seasoned salt) along with ground pepper and a dash of cayenne. If you are starting with seasoned broth, you may only need to add a teaspoon of Vegesal or salt. Taste test the broth/stock. It can be a little on the salty side because the rice will absorb a lot of the salt.

Carefully empty the slightly browned rice into the saucepan with the stock. Bring to a simmer, reduce the heat, cover, and cook for as long as the instructions say on your package of rice. Usually between 15 to 25 minutes. Use a timer. After the set amount of cooking time, remove the pan from the heat and let sit for 10 minutes, covered. At no point during the cooking of the rice should you uncover the pan.

Note that you could also pour the stock into the pan with the rice, cover and cook. This is the more usual way to make pilaf. We have found however more consistent results by pouring the rice into the saucepan of stock.

Fluff with a fork to serve. You can also mix in heated peas, chopped parsley, toasted almonds, or raisins to the pilaf to make it more interesting.

Serves 6 to 8.