Strawberry pie

9 " baked pie shell
3 baskets large ripe strawberries
1 1/2 c. sugar
1/3 c. water
6 Tbsp cornstarch
1 Tbsp lemon juice

Combine in saucepan: sugar, water and cornstarch. add 1/2 of smallest berries, sliced, and cook until thick and clear. Remove from heat and add lemon juice. cool. Pour over remaining berries arranged in pie shell. Layer berries and Glaze. Chill 3-4 hours. Serve with whipped cream.

Peach pie

double crust pie
1 c. sugar
1/2 c. flour
1/4 tsp. cinnamon
8-9 c. fresh sliced peaches
juice of one lemon
2 Tbsp. butter

Heat oven to 425. Prepare crust. Mix sugar, flour and cinnamon in large bowl. Stir in peaches and lemon juice. turn into crust. It should look like a mount - heaping! Dot with margarine or butter. Top with crust. Seal crusts and flute edges. cover edges with aluminum foil. Remove foil during last 15 minutes of baking. Place aluminum foil lined cookie sheet under pie plate on lower rack to prevent juice spillage. Bake 45 minutes or until crust is nicely browned and juice bubbles through slits in the crust.

Apple-Cranberry Pie

4 c. sliced tart apples
2 c. fresh cranberries
3/4 c. brown sugar
1/4 c. white sugar
1/3 c. flour
1 tsp cinnamon

Combine all ingredients. Dot with 1-2 Tbsp. butter. Bake at 400 for 45-50 minutes with foil around crust edges and 30 minutes without foil, or until browned and bubbling through the crust. serve with vanilla ice cream.

Amish sugar cookies

4 1/2 c. flour
1 t. soda
1 t. cream of tartar
1 c. butter, softened
1 c. cooking oil
1 c. sugar
1 c. sifted powdered sugar
2 eggs
1 t. vanilla
1 c. chopped walnuts (optional)

sift together flour, soda, and cream of tartar; set aside. Beat together butter, oil, sugar and powdered sugar in a large bowl until fluffy. Add eggs, one at a time, beating after each. Blend in vanilla. Gradually stir in dry ingredients. Mix well. Add nuts, if desired. Using ice cream scoop, spoon six balls of dough onto a baking sheet. Flatten each with the bottom of a glass dipped in sugar. Bake at 375 about 10 minutes, or until barely golden around edges.

Scotcheroos

1 c. sugar
1 c. peanut butter
6 oz. butterscotch chips
6 oz. chocolate chips
6 c. rice krispies cereal
1 c. light corn syrup

In a large saucepan, combine sugar and corn syrup. Bring JUST barely to a boil over moderate heat. Remove from heat and stir in peanut butter. Mix in cereal. Scrape into a buttered 9x13 pan; do not press down hard (to keep them fluffy). Melt morsels over hot but not boiling water. Spread evenly over cereal mixture in pan. (Or we melt them in the microwave). Chill until firm then store at room temperature.

Blueberry Pie

9 inch double crust
4 cups fresh or frozen blueberries
3/4 c. sugar
1/4 c. quick cooking tapioca
1/2 tsp. cinnamon
juice of 1 lemon
2 T. butter

Mix berries, sugar tapioca, cinnamon and lemon juice lightly. Spoon into bottom pie crust. Dot filling with pieces of butter and cover with top crust. Cut slits in top crust. Cover edges of crust with foil. Bake at 425 for 20 minutes. Reduce heat to 375 and bake about 40 minutes longer, until insides are bubbly. Remove foil about last 20 minutes.

Gaylene's Rolls

Mix into a spongy dough:
3 c. buttermilk
2 pkg. yeast dissolved in 1/4 c. warm water (4 1/2 tsp. yeast)
3 c. flour

Let stand 1 hour.

Add:
3 beaten eggs
1/2 c. melted margarine
1/2 c. sugar
2 tsp. salt
1 tsp. soda
4-5 c. flour

Stir with a spoon. Cover and rise 1 hour.
Stir again and cover tightly. Refrigerate overnight.

Roll out on floured surface (3/8 in.) cut out in circles. Fold circles in half; place on greased baking sheet. Rise 2-3 Hours! Bake at 425 for 10-12 minutes.

Ronna's Rolls

(in a muffin tin)

1 1/2 T yeast
1/4 c. water

Mix and let stand

1/2 c. butter
3/4 c. milk.

Melt together and cool.
When luke warm add:

3 eggs (beaten)
1/2 c. sugar
1/2 tsp. salt

Add yeast mixture and stir. add enough flour to make dough soft.(about 3 1/2 cups) It should be sticky.

Cover and rise 2 hours. Knead on floured board by adding flour until you can handle it. Roll into balls and place 3 in each muffin tin. Rise about an hour. Bake until golden brown. Makes 2 dozen.

seasoned rice

1 cup rice
generous 1 T parsley
1 clove garlic
1/2 tsp onion powder
2 t. chicken boullion granules
dash of dried thyme
1 T butter/margarine
2 C. water

Combine in saucepan and heat to boil. cover and reduce heat; simmer 15 minutes or until tender.

pico de gallo

1 c. chopped tomato
1 large green onion
1 clove garlic minced
cilantro, chopped (to taste)
salt, to taste
lime juice, to taste
Aubrey adds any assortment of sweet bell peppers (optional) or spicy peppers if you like it spicy. :)

Combine all ingredients; taste and adjust as desired.

healthy cookies

Healthy Cookies
modified from skinnytaste.com
Ingredients:

2 medium ripe bananas, mashed
1 cup of uncooked quick oats
1/4 cup of something yummy(i.e. chocolate chips, butterscotch chips, chopped almonds, walnuts, pecans, marshmallows, craisins, peanut butter etc.)
1/2 tsp. cinnamon or pumpkin pie spice (optional)

Directions:

Preheat oven to 350°F.  Spray a non-stick cookie sheet with cooking spray or use a Silpat.
Combine the mashed bananas and oats in a bowl. Fold in the yummies and place a tablespoon of each on the cookie sheet.Bake 15 minutes. Makes 16 cookies.

The Best Lasagna ever (really)

3/4 lb 95% lean ground beef
3/4 lb Italian turkey sausage links, casings removed (I used Jennie-O Hot Italian Turkey Sausage, and ¾ lb was about 3 links, the sweet kind is also good.)
1 medium onion, chopped
1 medium green pepper, chopped
1 (26 oz) can Spaghetti Sauce (I used Hunt’s Traditional)
8 oz 1/3 less fat cream cheese, cubed (you could also use 1 c. light sour cream instead)
1 c 1% cottage cheese
1 T minced fresh parsley
6 lasagna noodles, cooked and drained
1 c shredded 2 % reduced-fat Mozzarella or Italian cheese blend
3 teaspoons Italian seasoning, divided

 
Directions:
1.    Preheat the oven to 350.
2.    In a sauté pan or large skillet, cook the sausage, beef, onion and green pepper over medium heat, breaking up with a spoon until browned. Set aside 1 cup of spaghetti sauce and combine the remaining sauce into the meat mixture. Bring mixture to a boil and then reduce heat, simmering uncovered for 8-10 minutes.
3.    In a small saucepan, melt the cream cheese over medium heat. Once melted, remove from heat and stir in cottage cheese and parsley.
4.    Spray a 9/13 baking dish with cooking spray and spread the meat sauce evenly across the bottom. Top meat layer with 3 lasagna noodles, followed by the cream cheese mixture and 1 ½ t of Italian seasoning. Lay the 3 remaining lasagna noodles over the top and cover with the reserved spaghetti sauce. Sprinkle the mozzarella cheese over the top and the remaining Italian seasoning over that.
5.    Cover dish with aluminum foil and bake for 35 minutes. Remove cover and bake for an additional 10-15 minutes. Let stand for 15 minutes before cutting.

Yields 9 servings. Weight Watchers Points Plus:  9 per serving (P+ calculated using the recipe builder on weightwatchers.com)

White Chicken Chili

Recipe by Our Best Bites

1 T Extra virgin Olive Oil
1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 t cumin
1/2 t dried oregano leaves
1/2 t coriander
1/2 t salt
fresh cracked pepper
1 lime
1/2 C chopped cilantro

1 32oz box chicken broth

Condiments: (in addition to measurements above)
Sour cream
Chopped cilantro
Pepperjack or Jack cheese, shredded
Avocado
Tortilla Chips

 In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there’s no more visible pink on the chicken, probably 3-4 minutes. Then add green chills- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth.
Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste.
Ladle into bowls and top with sour cream. Serve with condiments. If you don’t have all those condiments- at least have sour cream! But honestly, it’s best with everything :)
Makes about 8 cups of soup.

Sugar Cookies

1 1/2 c. sugar
1 c. oil
4 eggs

Mix together

4 1/2 c. flour
1 t. soda
1 t. salt
2 t. cream of tartar
2 t. vanilla

Bake at 325 for 10 miutes.

I topped these ones with a pumpkin cream cheese frosting and they were absolutely delicious, but I usually use a butter cream. These are actually really good without frosting too. They should be soft.

Gingersnaps

3/4 c. margarine
1/4 c. molasses
1 c. sugar
1 egg
1 t. cinnamon
2 1/2 c. flour
1/2 t. ginger
2 t soda
1/4 t cloves
1/2 t salt

Preheat oven to 350. Combine. Roll into balls. Roll in sugar. Bake 10 minutes.

Sweet Rapberry Biscuits

These are a family favorite! You can use any kind of jam.  We have tried raspberry, triple berry, and strawberry--all good.

2 cups baking mix (I use Jiffy)

2 TBSP sugar

1/4 cup cold butter

2/3 cup milk

Raspberry jam

1 cup powdered sugar

1/2 tsp vanilla

a little warm water 

Heat oven to 425.  Place 12 muffin liners in muffin tin.  

Combine baking mix and sugar.  Cut in butter until like coarse crumbs.  Add milk and stir until moistened. Layer in muffin liners: batter (enough to cover the bottom), 1 tsp jam, batter. 

Bake at 425 about 12 minutes, until starting to brown on top and cooked through.  Cool slightly.  

Meanwhile, mix powdered sugar with vanilla and enough water to make a glaze.  Drizzle glaze over biscuits.  Enjoy!  I think they're best warm.  

Served with roasted red potatoes and a green salad. 

Grilled Teriyaki Pork

Teriyaki Pork Marinade

1/2 cup soy sauce

1/2 cup grape or apple juice

1/2 teaspoon freshly grated ginger

1/4 teaspoon minced fresh garlic

1 tablespoon brown sugar

1 teaspoon salad oil

Combine ingredients and pour over pork chops. Marinate until ready to cook (at least 30 minutes.) Grill until done. 

Would be great with rice and vegetables or as pictured with this Asian Cabbage Salad.

Easy Berry Smoothie

1 1/2 c. berries (roughly)
6 oz light yogurt (we like lime, orange, strawberry, raspberry or lemon or even Boston cream Pie)
1/2 can diet soda (7up, sprite, fresca)

Mix in blender.

Asian Cabbage Salad

Ingredients:
1 14 oz bag coleslaw mix
1 rib celery, sliced
1/2 cucumber, sliced
1 small handful sugar snap peas (about 20 baby ones)
1/2 red bell pepper, sliced
1/4 of a small red onion, thinly sliced
1 T toasted sesame seeds*
1/3 C slivered or sliced almonds, toasted*
Optional: 1 1/2 C cooked, shredded or diced chicken

Dressing:
2 T canola oil
2 T cider vinegar
1/4 C seasoned rice wine vinegar
2 T sugar (or equivalent of sugar substitute)
1 t kosher salt
2 t soy sauce
1/4 t garlic powder, or one small garlic clove, minced
1/4 t black pepper
1/2 t sesame oil
Instructions:
* To toast almonds or sesame seeds, place them (not together, do one thing at a time!) in a dry skillet over medium heat. Turn constantly until golden brown. Let cool before using.

Begin by making dressing. Combine all ingredients in a sealed jar and shake shake shake. Store in the fridge until ready to use. You can definitely do this part a few days ahead of time.
Place all salad ingredients in a bowl

You need to pour on the dressing and toss to coat at least 30 minutes before you’re ready to serve. When you pour the dressing on you might think it’s not quite enough, but just wait. When it sits and marinates, it combines with the veggies and draws out liquid and there will be more than plenty of dressing after it sits. After you’ve poured on the dressing, place salad in the fridge to sit for 30-60 minutes.

Right before serving mix in toasted almonds and sesame seeds.

3 cheese Tortellini and Mushroom Soup

modified from skinnytaste.com (4 pts per 1 1/2 cups)
original recipe here
2 tsp butter
2 stalks of celery, chopped
1 small onion, chopped
1 carrot, peeled & chopped
2 cloves of garlic, minced
8 cups fat free chicken broth (vegetable broth for vegetarians)
2 cups water
3 cups of mushrooms (usually  8 oz. baby bellas and 5 oz shiitake, but any kind should work.)

9 oz three cheese tortellini (Buitoni)
salt to taste
1/2 tsp fresh ground pepper
Parmesean, grated (for topping)
Directions:

In a large pot, melt the butter over medium-low heat. When melted, add the celery, onion, carrot and garlic. Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.
Add the chicken broth, water, mushrooms and increase heat to medium-high and bring to a boil. When broth boils, add salt (to taste) and black pepper; stir to combine. Reduce heat to low, simmer until mushrooms are soft, about 20 minutes. Add tortellini and cook according to package directions for al dente.

Once cooked, stir to combine and garnish with freshly grated Parmesean if desired.

Makes 12 cups. 

Chocolate Bundt Cake

1 chocolate cake mix

1 small box instant chocolate pudding

4 eggs

1 heaping cup sour cream

1/2 cup hot water

3/4 cup vegetable oil

1 cup milk chocolate chips

 

1. Mix together.

2. Pour into greased bundt pan.

3. Bake at 350 for 50 minutes or until toothpick comes out clean.

4. Let cool.

5. Drizzle with chocolate gaze or melted chocolate.

6. Serve with ice cream of choice

Cafe Rio Pork with Rice and Black Beans

 3 lbs pork (boneless pork rib meat or pork roast)
1 1/4 cup brown sugar
1/4 cup water
3/4 cup (10oz) red enchilada sauce (old el paso brand, medium)
5 cans Coke (not diet)
dash of garlic salt
2 cans diced green chiles
1 tsp red cayenne pepper
2 tsp cumin
1 tsp salt
1. Put the pork in a heavy duty ziploc bag to marinade.
2. Combine three cans of coke, about 1/2 c. of brown sugar, cumin, cayenne pepper, and salt. Mix well. Pour mixture into bag over pork. Marinade overnight.
3. Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on low for about 8 hours (or until it shreds easily, but don't let it get too dry).
4. Remove pork from crock pot and drain any liquid left in the pot. Shred pork. 
5. In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
6. Put shredded pork and sauce in crockpot and cook on low for 2 hours.
  

Cilantro Lime Rice
Juice of one lime
4 t chicken bullion
2-3 minced garlic cloves (I like the jar that is already minced)
½ bunch cilantro chopped finely
1 can green chilies
1/2 t salt
1 medium onion chopped 

1. Chop all ingredients above coarsely then fry in 1 T butter or olive oil for a few minutes.
2. Add 1 ½ cup rice and fry for an additional 1-2 minutes 
3. Add 3 cups water, bring to a rapid boil, turn down heat to med. Low, cover and simmer for approx. 20 minutes.

Cafe Rio Black Beans 

2 Tbsp. olive oil 

2 cloves garlic, minced 

1 tsp. ground cumin 

1 can black beans, rinsed and drained 

1 1/3 c. tomato juice 

1/2 tsp. salt 

2 Tbsp. fresh chopped cilantro

 

1. In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it.

2. Add beans, tomato juice, and salt.

3. Continually stir until heated through.

4. Just before serving stir in the cilantro.

Creamy Tomatillo Dressing (Cafe rio style)

1 packet traditional Hidden Valley Ranch mix (not buttermilk)
1 c. mayonnaise
1 c. buttermilk
2-3 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno ( for a spicy dressing keep the seeds in it; for a mild dressing, remove the seeds)

1. Mix all ingredients together in the blender.

Italian Crock Pot Chicken

4-6 chicken breasts or equivalent of tenderloins

1 (10 3/4 oz.) can cream of chicken soup

half of a can of water

1 (8 oz.) package cream cheese

1-1.5 packets of Good Seasons Italian dressing mix

sun dried tomatoes cut up into bite size pieces

1-2 cans mushrooms

1. Combine soup, cream, cheese, dressing, water, mushrooms and tomatoes.

2. Pour over chicken in crock pot and cook all day on low or 3-4 hours on high.

3. Serve over noodles or rice.

Stuffed Red Peppers

4 large red bell peppers

3/4 pound ground chuck

1/2 pound ground pork

1 medium onion, chopped

2 garlic cloves, minced

2 teaspoons beef bouillon granules

2 teaspoons total mixture of garlic powder, salt, and black pepper

1 cup cooked rice

1/2 cup jarred cheese and salsa

1/2 cup sour cream

1 cup diced tomatoes

1/2 cup chopped green onion tops

1 tablespoon soy sauce

1 cup hot water

1. Preheat oven to 350 degrees F.
2. Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them also. Remove the seeds and ribs inside the peppers.
3. Using a hot skillet, saute the ground beef, pork, onion, garlic, 1 teaspoon of bouillon granules, (add 2 teaspoons total of salt, black pepper, and garlic powder to taste) together. Saute until onions become translucent. Drain the fat off.
4. Add the rice, cheese, sour cream, tomatoes, green onion tops, and soy sauce. Mix well and stuff the mixture into the peppers.
5. In a small bowl, mix the hot water and the remaining bouillon granules.
6. Pour this mixture into a shallow casserole large enough to hold all of the peppers. Place the stuffed peppers in the dish, cover with foil and bake for 25 to 35 minutes.
7. Remove the foil and spoon the juice from bottom of the casserole over the top of the peppers. Bake for an additional 10 to 15 minutes.

Absolute Best Ever Lasagna

1 lb lean ground beef

1 1/2 lb ground spicy Italian sausage

1 large onion, chopped

2 garlic cloves, minced

1 teaspoon salt (or to taste)

1 tablespoon dried or fresh parsley flakes

1 tablespoon dried or fresh oregano

1 tablespoon dried or fresh basil

2 (14 1/2 ounce) cans whole tomatoes, undrained and chopped

2 (6 ounce) cans tomato paste

24 ounces cottage cheese or 24 ounces ricotta cheese

2 eggs, beaten

1/2 teaspoon pepper

2 tablespoons parsley

1/2 cup grated parmesan cheese

1 lb mozzarella cheese, divided

12 -15 lasagna noodles

1. Brown ground beef, Italian sausage, onion and garlic.

2. Add salt and next 5 ingredients; stirring until well mixed.

3. Simmer 1 hour.

4. Cook lasagna noodles according to package directions; drain and set aside.

5. Spray a 13 x 9" baking pan with cooking spray.

6. Combine cottage cheese, eggs, pepper, 2 tablespoons parsley, Parmesan cheese and 1/2 of mozzarella cheese; In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat.

7. Top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese.

8. Bake at 375F for 30 to 40 minutes, or until cheese mixture is thoroughly melted

Broccoli Cheddar Soup

1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper, to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese

1. Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.

2. Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese stir until well blended. Stir in the nutmeg and serve.

French Peasant Bread

1 (1 Tablespoon) package dry yeast

2 cups warm water

1 Tablespoon sugar

2 teaspoons salt

4 cups four

oil

corn meal

melted butter

1. Place yeast, water, sugar and salt in warm bowl and stir until dissolved.

2. Add flour and stir until blended. Do not knead.

3. Cover and let rise one hour or until doubled in size.

4. Flour hands, remove dough from the bowl and place in 2 rounds on an oiled cookie sheet sprinkled with corn meal.

5. Let rise an additional hour.

6. Brush the top with melted butter and bake at 425 degrees for 10 min. Reduce oven temperature to 375 and cook an additional 15 minutes.

7. Remove from oven and brush again with butter. Serve warm.

Cinnabon Style cinnamon rolls

1/2 cup warm water (105-110 degrees)
2 T. or 2 pkgs. dry yeast
2 T. sugar
1 small box instant vanilla pudding (with milk to make)
1 cube butter, melted
2 beaten eggs
1 tsp. salt
8 cups flour

1 cup melted butter (2 cubes)
2 cups brown sugar
4 tsp. cinnamon

1. In a small bowl combine yeast, sugar and water. Stir until dissolved and set aside.
2. In a large bowl make pudding according to package directions. Add butter, eggs, salt and mix well.
3. Add yeast mixture. Blend.
4. Gradually add flour and knead until smooth and dough is no longer sticky (soft and silky like a baby's behind).
5. Place in a very large GREASED bowl. Cover and rise until about doubled in bulk (about an hour).
6. Punch down and let it rise again for 45 minutes.
7. On a lightly floured surface roll out to 34 by 21 inches.
8. Spread melted cup of butter over all. Sprinkle with brown sugar and cinnamon. Roll up dough very tightly, from a longer side. Slice in 2 inch slices using a very sharp knife or dental floss.
9. Place in greased pan about 2 inches apart. Cover and let rise until double again. Bake at 350 for 20 minutes.

10. Cool. Frost with cream cheese frosting.

Almond Sugar Cookies with Cream Cheese Frosting

Makes about 3 dozen cookies depending on the size of your cookie cutters

COOKIES:

1-1/2 cups butter
1-1/2 cups powdered sugar
2 eggs
2 teaspoons vanilla
1/2 teaspoon almond extract
4 cups flour
1. Cream together the butter and the powdered sugar. Add eggs, one at a time, beating well after each. Add vanilla and almond extract, beating again. Add flour and mix well. Refrigerate the dough for about 30 minutes.

2. Preheat the oven to 350.

3. Divide the dough in half and place one of the halves in the refrigerator while rolling out the other half. Roll out the dough on a floured surface with a floured rolling pin to 1/4 inch thickness. Cut with cookie cutters and place on ungreased cookie sheets. Repeat with the other half of dough.

4. Bake at 350 for 10 to 12 minutes. Transfer cookies to paper towels or wire rack to cool. When cool, frost and decorate as desired.

CREAM CHEESE FROSTING:

1 (8-oz pkg. cream cheese), softened
1 cube butter, softened
1 tsp. vanilla
3 - 4 cups powdered sugar
1 T. milk or cream

Beat until spreadable.

Almond Heart Cookies

1 1/4 cups unsalted butter, room temperature

3/4 cup granulated sugar

2 1/3 cups all-purpose flour, plus additional flour for rolling the cookies

1/2 cup Fisher® Slivered Almonds, ground

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup seedless raspberry jam

powdered sugar (optional)

 

Directions

1. Place almonds in a food processor and pulse until the almonds are ground. Set aside.

2. In the bowl of an electric mixer fitted with a paddle attachment, whip the butter until smooth. Add the sugar and continue mixing until the mixture becomes light and fluffy, 3 to 5 minutes. Take care to scrape down the sides of the bowl from time to time so the butter and sugar are fully integrated and somewhat “fluffy.” In another bowl, combine and mix the flour, almonds, cinnamon, and nutmeg.

3. Because this dough has a good amount of butter, it needs “resting” time and needs to be rolled fairly quickly. Lay 3 large pieces of wax paper in a single layer on a flat surface. Sprinkle each one with a light coating of flour. Remove the bowl from the mixer and, using a rubber spatula, blend the flour mixture in with the butter. When the ingredients are fully integrated, place 1/3 of the batter on each of the pieces of wax paper. Coat dough with a light layer of flour, and top with another piece of wax paper of the same length to make 3 batter “sandwiches.” Place two of them in the refrigerator and work with one at a time.

Banana Bread

1/2 c margarine
1 c sugar
2 eggs
2 bananas, mashed
1 tsp lemon juice
2 c flour
3 t baking powder
1/2 t salt
Finely chopped pecans
Cinnamon Sugar

Heat oven to 375 (350 for dark pans.)  Cream margarine and sugar.  Add eggs and beat until light.  Mash bananas with lemon juice. Blend into creamed mixture.  Add flour, powder and salt.  Stir until blended.  Grease a large loaf pan.  Sprinkle all sides and bottom with cinnamon sugar.  Pour batter into pan.  Top with cinnamon sugar and nuts. 

Bake 50-60 minutes or until toothpick comes out clean.  (Makes one 8x4 loaf or three medium-minis.  45 minutes for smaller loaves.)

To Die-For Blueberry Muffins

1 cup +2 T all-purpose flour
1/2 cup oat flour (blend oats until fine)
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3-1/2 cup milk
1 cup fresh or frozen blueberries (tossed with 1 additional T flour)
1/3 cup brown sugar
2 T flour
1 T margarine, cubed
1/8 teaspoon ground cinnamon
1/4 cup chopped pecans

Preheat oven to 400 degrees F (375 if using dark pans.) Line muffin cups with paper liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup
measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in
blueberries.  Fill muffin cups almost to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/3 cup brown sugar, 2 T flour, 1 T margarine, and 1/8 teaspoon cinnamon. Mix with fork or fingers until thoroughly combined.  Toss with pecans. 
Sprinkle mixture over muffins before baking. (This makes enough for 2 batches—just save the
rest in a Ziploc in the fridge for the next batch of muffins.  Tastes great on banana oat muffins
too.)

Bake for 20 to 25 minutes in the preheated oven, or until done.

Banana Oat Muffins

1 1/2 cups flour (can use 1/2 c wheat, or more as desired)
1 c rolled oats (I use quick or regular)
1/2 c white sugar
2 t baking powder
1 t baking soda
1/2 t salt
1 egg
3/4 c milk
1/3 c vegetable oil
1/2 t vanilla
1 c mashed bananas

Crumb topping: 1/2 c sugar, 1/3 c flour, 1 1/2 t cinnamon, 2 T butter.  Combine
dry ingredients; grate cold butter into the same bowl.  Mix with fingers until crumbly.  Makes enough for 24 muffins; keep leftovers in the fridge in a Ziploc bag until you make muffins again.  Can add nuts if desired.  Pecans are divine.Combine flour, oats, sugar, b. powder, b. soda, and salt.  Set aside.  In large bowl, combine milk, oil, and vanilla.  Add mashed banana and combine.  Stir
in flour mixture until moistened.  Line 9-12 (I like full muffins!) muffin tins with baking cups.  Divide batter evenly, filling empty cups with water for even baking.  Sprinkle with crumb topping, if desired.  Bake at 400 (375 for dark pans) for 18-20 minutes or until tops spring back when touched. 

Tip: My kids don’t like banana chunks in their muffins, so now I blend the bananas with the liquid ingredients before combining them with the dry ingredients.  Makes great easy muffins!

Cheese Ball

3   8 ounce cream cheese at room temperature
1   5 oz bottle Kraft Old English cheese spread (found in the cracker section)
2 cups finely grated mild or medium cheddar cheese
2 T. butter softened
1/4 tsp garlic powder
1/4 tsp onion salt or onion powder
1 tsp worchestershire sauce
1/2-3/4 cup finely chopped nuts (Rae like pecans)

Mix all ingredients except nuts together.  I use my bare hands to ensure that it is mixed well.  Separate into 2 large balls or 3 medium.  Roll in nuts.  Serve with a variety of crackers. 

Layered Raspberry Jello

This is Rae's version of Mom's jello (a favorite of Ben)

2 cups boiling water
1 small package strawberry jello (4 serving size)
1 small package raspberry jello (4 serving size)
1 16 oz container frozen sweetened strawberries
1 12 oz container cool whip
fresh raspberries
toasted pecans, optional

Dissolve jello in boiling water.  Combine in blender with frozen strawberries.  Blend thoroughly. Pour into 9x13 dish.  Refrigerate until set (it will form two layers).  Spread cool whip over jello
and decorate with fresh raspberries.  Sprinkle with pecans if desired.  (To toast pecans, spread in
single layer on cookie sheet.  Bake at 350 for about 10 minutes—until you smell them. Remove
and cool. Break into pieces.)

Lasagna

lasagna noodles (uncooked)
2-3 cups mozzarella cheese (or Italian cheese blend)
½ lb hamburger
1 26 oz jar spaghetti sauce
24 oz cottage cheese
2 eggs
parsley
1/3 cup Parmesan cheese

Brown hamburger.  Salt and pepper to taste.  Add spaghetti sauce. 

In a medium bowl, combine cottage cheese, eggs, parsley and 1/3 cup Parmesan cheese.

Spray 9x13 pan with PAM. Spread a little sauce on the bottom.

Layer:     3-4 lasagna noodles (to cover bottom of pan)
    half of cottage cheese mixture
    half of mozzarella cheese
    half of meat/sauce mixture

Repeat.
Spread a little more cheese on top.

Cover tightly with foil.
Bake at 350 one hour.  Test for noodle done-ness with a clean butter knife. Let stand 10 minutes. Ideas to serve with: Garlic Bread or bread sticks, green salad, and garden green beans.

For easy garlic bread: Slice Italian bread down the middle the long way.  Spread with butter and sprinkle with Garlic Seasoning (we like Johnny's Garlic Spread at Costco). Sprinkle with a little cheese if you like.  Bake at 400 about 10 minutes, broiling at the end to desired brownness.

Homemade Macaroni and Cheese

1 lb macaroni noodles or small shells (a favorite with the kids)
2-3 cups cheeses (we like Tillamook Vintage White Cheddar mixed with their Sharp Cheddar)
1/2 cup butter
3/4 cup flour
3 cups milk
salt and pepper

Cook noodles according to package directions.
Meanwhile, heat butter over medium low heat until melted.  Add flour and 1 tsp salt, stirring with whisk until smooth. Gradually add milk, stirring until smooth.  Return to heat and stir (mostly constantly) until thickened.  Remove from heat and stir in cheese until melted.  Pour over cooked noodles; stir to coat.  Add salt and pepper to taste.  I like Lawry's seasoned pepper. Serve hot with broccoli and cauliflower on the side.

French Dip Sandwiches and Roasted Red Potatoes

French Dip Sandwiches
Easy and delicious!

4 lbs chuck roast

1 beef bouillon cube
2 1/2 cups water, divided
1/4 cup soy sauce
1 bay leaf
1/2 tsp dried rosemary, crushed
1/2 tsp dried thyme
1/2 tsp garlic powder
12 french rolls, split

Spray slow-cooker with PAM and place roast inside.  Dissolve bouillon cube in 1/2 cup water by heating 30 seconds in microwave together and stirring.  Combine with remaining water, soy sauce, and herbs.  Pour over roast.  Cook on low about 7 hours, until tender and falling apart. 

Remove roast.  Shred.  Reserve drippings. Divide among individual ramekins. (If there is not enough broth, you can add more water or beef broth to dilute or extend it, depending on how strong the flavor is.)

Place shredded meat on rolls, and serve with reserved broth for dipping.

Roasted Red Potatoes
5-8 red potatoes, cleaned
Olive Oil
Sea Salt and Pepper

Preheat oven to 425. Cut potatoes into bite-size chunks, evenly sized.  Toss with enough olive oil to lightly coat potatoes. Spread a little olive oil on the bottom of a rimmed cookie sheet.  Place potatoes in single layer, cut side down.  Sprinkle with sea salt and a little pepper. Cover with foil.  Bake 20 minutes. Remove foil and bake 10-15 more minutes.  Turn potatoes so another cut side is down.  You'll need a thin spatula to do this, as the side that has been down will be crisp and may need coaxing to turn.  Return to oven for 5-10 minutes until potatoes are crisped on all sides.  My kids love these with ketchup or ranch.  For added flavor, try tossing garlic and/or rosemary with the potatoes.

Served with green salad, peas and carrots, and watermelon chunks with strawberries.

Grilled Salmon Marinade

3/4 tsp dried dill weed
1/2 tsp lemon-pepper seasoning
1/4 tsp salt
1/4 tsp garlic powder
1/4 cup brown sugar
3 TBSP chicken broth
2 TBSP canola oil
3 TBPS soy sauce
1 TBSP snipped chives

Combine ingredients with salmon pieces in resealable bag.  Marinate 30 minutes before grilling.  YUM!

Served with fresh homemade bread, green salad, broccoli, roasted red potatoes, and fresh cherries. 

Beef Stew

We don't have this often, but it's a hit when we do!

Dredge 1 lb stew meat (fat removed, cut in bite sized-chunks) in 1/2 cup whole wheat flour with salt and pepper.

Melt 1/4 cup shortening in large soup pan over medium high heat.  Add meat, and brown.

Add 6 cups water, 3 beef bullion cubes, and 1 TBSP dried onion flakes (or a whole onion, quartered.)

Bring to boil.  Reduce heat and simmer 2-3 hours, until meat is tender. 

Add vegetables: 2 potatoes, peeled and diced, 2 carrots sliced, 1 celery rib sliced, 1 clove garlic minced.  Cook until vegetables are tender.  Thicken with flour mixed with water to desired consistency.  Add salt and pepper to taste.

French Toast

You can do this with all kinds of bread--we especially like French Bread (on special occasions) and our homemade bread made with oats, wheat, and white bread flour. (recipe here)

Beat eggs with a little milk or cream.  Pour into pie plate.
Heat griddle to 350 and spread enough butter around to coat the pan. 
Butter bread on both sides.  Dip into egg mixture and place directly on griddle.  Cook until browned on one side; flip and cook until browned on the other side.

Serve hot with your choice of toppings.  Favorites in our family are cinnamon sugar, regular syrup, and now buttermilk syrup, jam, fresh fruit. 

We always beat enough eggs (about a dozen) so that we'll have leftovers and can cook them up with salt and pepper as scrambled eggs at the end. 

Chicken Alberghetti

A friend brought this to me after one of my babies was born. I  loved it!  Tonight, I used my cast iron skillet to brown the chicken, then poured heated sauce around it, covered it and stuck it right in the oven.  It cooked faster (30 minutes total in the oven), and clean up was easy!

26 oz can of Spaghetti sauce

1/2 cup half n half

3-4 pieces of white bread, broken in pieces

1 egg, beaten

4 chicken breasts (sliced in half if large)

1/2 cup shredded mozzarella 

1/4 cup shredded swiss cheese (optional)

1/2 cup grated parmesan

Dilute spaghetti sauce with half n half and pour in 9x13 dish. Place bread in blender. Blend until in crumbs. Place crumbs in shallow dish. Dip chicken in egg, then in crumbs. Brown chicken in oil over medium high heat.

Nestle chicken in sauce and top each piece with cheeses. Bake at 300 degress for 30 minutes covered, 15 minutes uncovered. Serve with spaghetti noodles. 

Served with green salad and breadsticks.

Flavorful Steak Marinade

This is one of our favorite ways to cook steak.

1/4 cup soy sauce
1/4 cup olive oil
2 cloves garlic, minced
2 TBSP water
ground black pepper to taste

Combine all ingredients with steaks in resealable plastic bag and marinate for several hours.  Grill to desired doneness.

Served with: steamed broccoli, garlic mashed potatoes, bread, and Chocolate Majesty

Pear-Lime Jello 'Salad'

For Mother's Day, Andy made an amazing meal of grilled tenderloin steaks, roasted red potatoes, chopped veggie salad, and pear-lime jello 'salad'.  I put the 'salad' in quotes, because it's not really one of those healthy salads. . . more like a dessert, but delightful!  I can't imagine how someone came up with it, because it is really an odd conglomeration of ingredients, but it tastes great--my family devoured it.

1 pkg lime jello (small)
1 can pears (15 oz)
4 oz cream cheese (I use Neufchatel)
8 oz cool whip

Drain juice from pears and add water to make 1 cup.  Boil water/juice and add jello, stirring until dissolved.  Set aside in fridge until slightly thickened.

Blend pears, cream cheese, and jello.  Fold in cool whip.  Spread in square pan (8x8 or 9x9) and chill until firm.

Crepes

This is my children's favorite and most requested 'special day' breakfast.  We do this on birthdays, for rewards, etc.  I have figured out how to cook them on the griddle as well. . . it's a bit tricky, but I can now pour three crepe portions on the big family griddle, pick it up and turn it to spread the batter and effectively cook four (including the crepe pan on the stove) crepes at a time!  Until I figured this out, this was not a very practical breakfast for our large family!

Heat skillet over medium high heat.  Melt a little butter in the pan, and coat the pan, including up the sides a little. (I also heat and spread butter on the griddle.)

Combine in blender:
1 1/2 cups flour
1 Tbsp sugar
1/2 tsp baking powder
1/2 tsp salt
2 cups milk

1/2 tsp vanilla
2 eggs
extra butter for skillet

Blend until smooth.
Pour by 1/4 cupfuls onto hot buttered skillet (griddle).  (I used a stick of butter and rub it over the skillet and griddle before each batch.)  Rotate skillet until batter spreads very thinly all around.  Cook until light brown on the bottom.  Use a rubber scraper to help you lift the edge.  Turn over and cook briefly on the other side. Serve immediately.

Fill with your choice--fruit, cream, applesacue, jam, etc.  Sprinkle with powdered sugar if desired.  My kids' favorite is Reddi-whip and cinnamon sugar.  I like canned peaches and whipped cream.

Simple Ham and Bean Soup

This was great with leftover Easter Ham.  I'm sure you could use different kinds of beans with good results.

Place in large pot:
1 cup black beans
1 cup pinto beans

Cover with an inch of water.  Bring to boil.  Turn off burner and let stand one hour.
Pour off water and rinse beans.  Cover with an inch of new water.  Cover, bring to a boil, and cook 30 minutes.
Uncover and add ham bone.  Cover and cook another 30 minutes.

Uncover and add:
1 TBS chicken bullion
1 cup carrot chunks
1 stalk of celery chopped
1 cup chopped onion
1 tsp minced garlic
2 bay leaves
1/2 tsp ground mustard

Simmer uncovered about 30 more minutes, until beans and veggies are desired tenderness.  Check often to make sure there is enough water to cover.


Remove ham bone and bay leaves.  Add 1-2 cups chopped ham.  Return to simmer and heat throughout.

Season with salt and pepper to taste.

My soup was a nice thickness--you can adjust to your liking by adding broth or water if you like it soupier, or by adding cornstarch mixed with water to thicken it if desired.

Served with: Homemade Whole Wheat Bread and green salad

Cornbread

2 cups bisquick (I use Jiffy)

1/2 c cornmeal

1 tsp baking powder

1/2 c sugar

1 c milk

2 eggs

1 cube butter, melted

Stir all ingredients together, adding butter last. 

Pour into 8 or 9 inch square pan and bake at 350 for 30-35 minutes.

Rice Pilaf

Rice Pilaf
1 cup rice
3 Tbsp olive oil
2 cups chicken broth
1 carrot
1/2 tsp. dried onion flakes
1 tsp. dried parsley
dash of garlic powder
dash of time.
1/2 cup frozen peas.

In saucepan, sautee 1 cup rice in 3 Tbsp olive oil.  Add 2 cups chicken broth, 1 grated carrot, 1/2 tsp dried onion flakes, 1 tsp dried parsley, and a dash of garlic powder and dried thyme.  Bring to boil.  Cover and reduce heat to simmer 15 minutes.  Add 1/2 cup frozen peas.  Return cover and let stand 5 minutes.  Mix together. 

Easy Chicken Cordon Bleu

If you're looking for an exactly measured recipe, this isn't for you.  It's just a throw together, but it's yummy.  I cut my chicken breasts and ham slices in half to make smaller portion sizes.

chicken breasts, pounded to even thickness
slices of deli ham
swiss cheese
cornflake crumbs, bread crumbs
Good Season's Italian Dressing mix
egg
oil for browning

1 can cream of chicken soup
1/4 cup sour cream
milk

Place in each chicken piece: one slice of ham, one slice of cheese.  Roll up, securing with a toothpick or two.  Dip in egg, then in mixture of crumbs with italian dressing mix (use as much or little as you like.)

Heat oil in skillet over medium high heat.  Brown chicken on all sides.  Place on greased baking sheet.  Bake at 350 for 20-30 minutes, or until chicken is cooked through (this depends on the size you make them. . . I do them small, so they cook fast.)

Heat together chicken soup, sour cream, and milk to desired consistency.  Serve chicken with gravy.

Serve with Rice Pilaf

Simple Sloppy Joes

1 1/2 lbs hamburger
1 can Chicken Gumbo Soup
Ketchup
Mustard
Hamburger buns
Salt and Pepper

Brown hamburger and cook through.  Season with salt and pepper to taste (I really like Lawry's seasoned pepper.)  Add Chicken Gumbo Soup, a squirt of mustard and enough ketchup to flavor and color the sauce to your liking (about 1/4 cup.)  Simmer until ready to eat.  Serve on hamburger buns.

Mexican Rice

3 T oil

¼ chopped onion

1 c rice

Brown together.

Add:

2 c chicken broth

1 tsp chopped garlic

1/2 tsp cumin

1/2 small can tomato sauce

Simmer on low 20 minutes. Stand 5 minutes. Fluff.

Ranchiladas

2 cups shredded, cooked chicken
3 cups shredded Mexican cheese blend  (12 oz)
1/3 cup prepared Hidden Valley Ranch salad dressing
1/3 cup sour cream
4 oz can diced green chiles
6 flour tortillas

Mix together chicken, half of cheese, salad dressing,
sour cream and green chiles.  Divide among and spoon
evenly down center of each tortilla.  Roll up
tortillas and place seam side down in a greased 11X 7”
baking pan.  Top with remaining cheese.  Cover with
foil and bake at 350o for 20 minutes.  Remove foil and
bake 10 more minutes.  Garnish with lettuce, pico do gallo,
sour cream, olives, or guacamole as desired.

Vegetable Pizza and Chicken Caesar Salad Pizza

This is always a hit.  It is so fresh tasting and delicious!

1 multigrain pizza crust (see below)

2/3 c favorite Italian dressing +1 tsp (divided)

1/2 c Parmesan or Italian blend cheeses

1 t lemon pepper

1 garlic clove, minced

1  pkg reduced fat cream cheese (8 oz)

2 cups thinly sliced romaine

2 cups small broccoli florets

1 c diced peppers (red, yellow, orange, green, banana. . . etc.)

1 green onion, chopped

3 mushrooms, chopped

1 cucumber, chopped

2/3 c halved cherry or grape tomatoes

1 half avocado, diced

sliced olives (1/2 a small can, or to taste)

Combine dressing, parmesan, lemon pepper and garlic.

Combine cream cheese with 1/2 of dressing mixture until smooth.

Spread cream cheese mixture on crust. Combine romaine, broccoli, peppers, onion, mushrooms and cucumber with remaining dressing. Toss until coated. Place veggies on top of cream cheese. Toss avocado in 1 tsp dressing to preserve color. Top pizza with avocado, tomatoes and olives. Chill until ready to serve. Yields: 16 appetizer servings

This can also be made as a Chicken Salad Pizza—Cook 1 lb chicken with lemon pepper. Follow directions above, using for the vegetables: 5 c romaine, 1 diced red pepper, 3 mushrooms, 1 green onion, 1/2 cucumber, 2/3 c tomatoes. Then top pizza with chicken slices rolled in residual dressing.

Chicken Caesar Salad Pizza

1 multigrain pizza crust

1/2 c Caesar Salad dressing

1/2 c Parmesan Cheese, divided

1 t lemon pepper

1 garlic clove, minced

1  pkg reduced fat cream cheese (8 oz)

5 cups thinly sliced romaine

3 chicken breasts, cooked and sliced

1/2 red pepper, chopped

Combine dressing, 1/4 cup parmesan, lemon pepper and garlic.

Combine cream cheese with 1/2 of dressing mixture until smooth.  Add half of the chicken, chopped small.  Spread over crust.  

Toss lettuce with remaining dressing mixture.  Spread over crust.  Garnish with red pepper and remaining chicken slices.  

Multigrain Pizza Crust

Combine in bowl:

1 c white flour

1 c wheat flour

1/2 quick oats

1 t sugar

1 t salt

1 T instant yeast

Mix. Add 1 c water and 2 T olive oil. Combine thoroughly. Turn onto lightly floured board and knead 6 minutes, adding white flour as needed to form soft dough. Let rest for 10 minutes, covered. Roll out to desired size. Place on baking stone sprinkled with cornmeal. Allow to rise while oven pre-heats to 425. Pierce crust with fork. Bake in 425 oven for 15 minutes. Cool on wire rack.

Lemon-herb Roast Chicken

1 roasting chicken (4-5 pounds)
2 Tbsp butter
2 tsp kosher salt (or half as much table salt)
3 garlic cloves, minced
3 fresh herb sprigs (I love thyme--rosemary or marjoram would work too.)
1 half lemon, cut into two pieces
1 Tbsp olive oil
1 onion, sliced thick
carrots, celery sticks, etc as desired (optional)
1 cup water

Heat oven to 450.
Remove giblets from cavity of chicken.
Rub chicken with butter all over.  Salt inside and out.  Put garlic, herbs, and lemon in it's cavity.

Spread olive oil in roasting pan.  Arrange onions and veggies over the bottom of pan.

Place chicken on top.  Pour in water.

Roast until cooked (about 1 1/2 hours-2 hours.)  Meat thermometer in thick part of breast should read 170 degrees.

Let stand 15 minutes.  Carve and enjoy!

Served with: Mashed potatoes and gravy from the drippings (see roast beef post below for that recipe.), carrots from the roasting pan--oh so flavorful!, green salad, and oat dinner rolls.

Almond Chicken Salad Croissants

This is so easy. I don't really measure the ingredients, but the measurements should give you a guide.  You can add more or less of anything for a combination to your liking.

3 cups cooked and seasoned chicken, diced (I used leftovers from the roasted chicken below.)
1 cup grapes, halved
1 cup pineapple tidbits
1 cup salted almonds (I chopped mine)
1 cup celery
mayonnaise
seasoning salt, pepper
lettuce

Combine first 5 ingredients.  Add mayonnaise and stir to make a dressing.  You can dilute it with milk if you like.  Season with seasoning salt and pepper to taste.  Serve on split croissants with a leaf of lettuce.

Served with potato chips, fruit slices, veggies and dip.

Seven Grain Bread

1 1/3 c warm water

1 T instant yeast

3 T dry milk powder

2 T vegetable oil

2 T honey

2 t salt

1 egg

1 c whole wheat flour

2 1/2  c bread flour

3/4 c 7grain cereal

Bread Machine:  Combine ingredients in order suggested by manufacturer in bread machine.  Select dough cycle.  When complete, shape dough into 2 round loaves.  Rise.  Bake at 375 25-30 minutes.   (Note:  I like to use hot water and let cereal soak in it first to soften.)

Bosch:  Double recipe.  Use HOT water.  Combine hot water with cereal in bosch for 10 minutes (to soften cereal).  Add milk powder, oil, honey, salt, eggs, and wheat flour.  Mix.  Add 2 c bread flour and yeast.  Mix continuously adding more flour as needed until dough pulls from edges of bowl and is not too sticky (total of about 5 cups bread flour.)  Knead 8 minutes.  Rise covered, in bowl.  Mix down and shape into round loaves (4 large).  Rise.  Bake at 375 25-30 minutes or until browned and crisp. 

Alternatively, bake about 20 minutes until lightly golden.  Cool.  Freeze for later use.  Thaw on countertop and bake at 375 an additional 15-20 minutes until browned and crisp.  Serve warm. 

Crockpot Roast with Mashed Potatoes and Gravy

3-5 pounds Beef Roast (chuck is the most fall-aparty, but we have used others as well)
1 package Onion Soup Mix
1/2 cup water

Combine in Crockpot.  Cook on low 8 hours.  Remove meat and reserve.  (I usually go through it at this point to remove bones, large chunks of fat, etc.)

Pour the drippings through a strainer.  I have one of those gravy measuring cups that pours from the bottom, so you can pour off all the juice into another pot without pouring all the fat that settles on top.  Love it!

Pour the juices into a saucepan and bring to a boil.

Meanwhile, chop 3 large, peeled, potatoes into cubes.  Cover with salted water.  Bring to a boil.  Reduce heat and simmer until soft enough to mash.  When ready, pour off water into the saucepan with the meat juices.

Melt 1/2 cup butter (or 1/4 cup butter and 1/4 cup cream) and pour into potatoes.  Using blender, combine potatoes and butter.  Add milk to desired consistency.  Add salt and pepper to taste. 

Back to the gravy--combine about 2 Tablespoons of cornstarch with enough cold water to dissolve it.  Add gradually to the boiling meat juice/potato water combination, whisking to combine.  Add enough to thicken it to your liking.  Add salt and pepper to taste.

Broiled Asparagus

Broiled Asparagus
This is my favorite way to eat asparagus, and all my kids love it! Nate and Aubrey's family all love it this way too.

Trim*, wash, and dry asparagus.  Pour a little olive oil in a large rimmed cookie sheet.  Place asparagus spears on cookie sheet and roll them around until coated in oil.  Sprinkle generously with salt and fresh ground pepper.  Broil about 5 minutes, shaking pan once for even cooking.  When asparagus is tender, it's ready.

*To trim asparagus, bend a single stem.  It will naturally break where the stem starts to get woody--discard the bottom

Brown Sugar Bacon

Bacon
Brown Sugar
Ground pepper

Heat oven to 375.

Put some brown sugar in a bag. Add a bit of ground pepper. Place bacon in the bag and coat it with the sugar mixture.

Place bacon on a rack on a foil covered cookie sheet and bake 15-25 minutes (depending on the thickness of your bacon and how you like it cooked--we cooked thick sliced bacon 25 min.)

Served with: Fried eggs, milk, fruit

Pork Sandwiches

4-5 lb pork roast (chuck or shoulder)
1 onion sliced
1 Tbsp soy sauce
1/2 cup chicken broth
4 cloves of garlic, minced
garlic salt
garlic powder
salt and pepper
For sandwiches: Sweet Baby Ray's BBQ Sauce and hamburger buns

Season roast generously with salt and pepper, garlic salt and garlic powder. Place roast in crockpot. Combine soy sauce, chicken broth, and garlic cloves. Pour over roast. Top with onion slices. Cook on low 8 hours. Remove bones, extra fat, and onions if desired. Remove and reserve drippings. Shred pork if using for sandwiches, adding drippings as desired to moisten meat. Or make gravy from drippings.

Served sandwiches with chips, veggie tray or salad, and fruit.
Serve roast with mashed potatoes and gravy from the roast, salad and rolls.

Tortellini with Fresh Tomato-Basil Sauce

1 pkg frozen cheese-filled tortellini

8-10 medium tomatoes, seeded and coarsely chopped

3 Tablespoons snipped fresh basil leaves

1 teaspoon balsamic vinegar

1/2 tsp freshly ground black pepper

1/2 tsp salt

2 Tablespoons olive oil

2 large garlic cloves, minced

3 cups fresh chopped spinach

1/2 cup grated fresh Parmesan cheese

Cook tortellini according to package directions. Drain. Meanwhile combine tomatoes, basil, vinegar,salt and pepper in medium bowl and mix gently.

Heat olive oil over medium heat in a medium skillet. Add pressed garlic and chopped spinach. Stir 1 minute or until garlic is lightly browned. Remove from heat and add to tortellini and tomato mixture. Toss gently. Sprinkle with parmesan cheese.

Serve with french bread and fruit.

Marinated Chicken

combine chicken breasts with one part soy sauce and 2 parts Italian Dressing. Marinate in ziplock bag for a few hours. Grill chicken.

Buttermilk Cornmeal Pancakes

These are a new favorite.

1 1/2 cups flour
1/2 cup cornmeal (fine or medium grind, depending on how you like your pancake texture)
2 Tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg (I use extra large)
3 Tbsp melted butter
2 cups buttermilk
1/2 tsp vanilla

Whisk together flour, sugar, baking powder, baking soda, and salt. In a separate measuring cup, whisk together buttermilk, egg, butter and vanilla. Make a well in the center of the dry ingredients and pour in the wet. Very gently whisk together until moistened. Do not over mix.

Heat griddle to 350. Cook on hot griddle in 1/4 cupfuls.

Serve with butter and syrup or jam, fruit, and milk.

Mom likes them with blueberries.

Boston Cream Pie

This is one of my favorite easy desserts.  It's even better the second day.

1 pkg instant vanilla pudding
1 cup milk
1 1/2 cups lite whipped topping
1 round yellow cake layer (8-9 inches)+
1 square unsweetened chocolate
1 TBSP butter
3/4 cup powdered sugar
2 TBSP milk

Beat pudding mix with milk for two minutes.  Stir in whipped topping.  Let stand five minutes.

Meanwhile, cut cake layer horizontally into two thin equal layers (a long serrated knife works well for this).  Spread pudding mixture on one layer and then top with the other layer (make a sandwich. . . the pudding is the filling, and the cake layers are the bread.)

Heat chocolate and butter in microwave for one minute.  Stir until chocolate is melted completely.  Add powdered sugar and milk.  Beat until smooth and spreading consistency.  Spread over top cake layer.  Refrigerate at least one hour.

+Moist Yellow Cake Rounds

1 Duncan Hines yellow cake mix
1 pkg instant vanilla pudding
4 eggs
1/3 cup oil
1 cup water

Heat oven to 350.  Spray two round cake pans (8-9 inch) with PAM and place a circle of parchment paper in the bottom of each.

Put all the ingredients in a large bowl.  Beat altogether for 2 minutes.  Pour into two round cake pans. Bake until toothpick comes out clean (28-32 minutes.)  Cool 10 minutes.  Invert onto cooling rack.  Cool completely before using for Boston Cream pie.  Use one for the recipe, wrap and freeze the other so you can make it again later!

Coconut Chocolate Chip Cookies

These are our family's favorite cookie!

Cream together:
1 c butter, softened
1 c sugar
1 c brown sugar

Add and mix:
2 eggs
2 tsp vanilla

Sift together, then add:
2 c flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt

Stir in:
2 1/2 cups oats
2 cups sweetened coconut flakes
lots of chocolate chips (I used 2 cups)

Bake at 350 about 11 minutes.

Broccoli Cheese Soup

This soup an easy one and so yummy. I used to make it with frozen broccoli for convenience, but I like the fresh much better. We like it in bread bowls.

2 T margarine
3 T flour
1/2 tsp salt
1/8 tsp pepper
2 cups milk
1 to 1 1/2 cups grated cheese
2 cubes chicken bouillon
1 1/2 cups water
1 head broccoli, cut into bite-sized pieces OR about 10 oz frozen broccoli
1 tsp dried onion flakes

In sauce pan, melt butter. Stir in flour, salt and pepper. Add milk gradually, stirring with a whisk to keep smooth. Cook until thickened, stirring often. Turn off heat. Add cheese and stir until melted. In separate pan, bring water to a boil and dissolve bouillon. Add broccoli and onions. Cook uncovered until broccoli is tender. Do not drain. Stir broccoli and broth into cheese mixture until fully combined. Serve hot. I like my soup thick, so if it isn't thick enough, I just combine a little cornstarch with water and stir it in a little at a time until it is the consistency that I like.

Italian Bread Bowls

2 1/2 cups warm water
2 tsp salt
2 Tbsp olive oil
7 cups bread flour
2 Tbsp instant yeast

Combine water, salt, oil and 3 cups flour in kitchen mixer. Mix. Add 2 more cups flour and the yeast. Mix, adding flour until dough pulls from the sides and the bottom and is not too sticky. Knead in mixer until smooth and elastic, 3-5 minutes.

Cover and rise in warm place until double. Punch down. Form into 8 round loaves. Place on greased cookie sheet. Cover and rise until double.

Preheat oven to 400 degrees. Bake about 25 minutes. Cool on wire racks. For bread bowls, cut the top 1/2 inch off and pull out the center. Fill with hot soup and enjoy immediately.

French Loaves

4 cups warm water
4 tsp salt
2 tsp sugar
4 Tbsp instant yeast
9-10 cups bread flour

cornmeal

In stand mixer (I use a Bosch), combine water, salt, sugar, and 5 cups flour.  Mix.  Add 3 cups flour and yeast.  Mix, and continue adding flour until soft dough forms and cleans sides of bowl. Knead in mixer 5 minutes.
Remove dough and cut in half.  Place each ball of dough in one of two large greased bowls and cover.  Rise in warm place until triple (at least an hour.)  Prepare two long cookie sheets with parchment paper sprinkled with a little cornmeal.  Divide each ball of dough into two pieces and shape each piece into long french loaf (about 12 inches).  Place two loaves on each cookie sheet.  Rise until double (30-60 minutes.)  Preheat oven to 450.  Sprinkle loaves with a little cornmeal and make four slits in the top of each loaf with a sharp knife.  Bake loaves for 15-20 minutes or until golden brown.  This bread freezes well--I bake it a bit less (just barely browning) if I am going to freeze it.  Thaw on the counter and crisp the room temperature loaf in a 400 degree oven for 5-10 minutes before eating, depending on how crispy you like your crust.