It Inspired Me

Prep Time: 15 Minutes Cook Time: 1 Hour Difficulty: Easy Servings: 8 Butter, For Greasing 1 loaf Crusty Sourdough Or French Bread 8 whole Eggs 2 cups Whole Milk 1/2 cup Heavy Cream 1/2 cup Sugar 1/2 cup Brown Sugar 2 Tablespoons Vanilla Extract Topping 1/2 cup Flour 1/2 cup Firmly Packed Brown Sugar 1 teaspoon Cinnamon 1/4 teaspoon Salt Freshly Grated Nutmeg, Optional 1 stick Cold Butter, Cut Into Pieces Warm Syrup, For Serving Butter, For Serving 1 cup Fresh Blueberries, For Serving Preparation Instructions For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably). Or you can make it and bake it right away---delicious no matter what! For the topping: Mix the f

1 cup butter, softened

On a bit of a whim, I ordered 30 pounds of chicken.  That's right.  30 pounds.  I was looking through blogs for chicken recipes when I found someone's mention of Zycon Foods.  It sounded great.  For less than $2 per pound I could have fresh, never frozen, hormone free chicken delivered straight from a local farmer.  The best part is that it was delivered right to the church I would be at on delivery night!  How could I pass it up.  Well, I should have planned a bit better than I did....upon delivery, I had to figure out what to do with all this chicken.  I had been searching for about the week before delivery, but had not come up with a concrete plan of recipes.  So, in a bit of a frenzy, this is one that I found.  I made two batches of it.  The first I cooked on the stove top by pan frying.  The second, I baked after covering in panko crumbs.  The fact that I feel like I am going to explode and that my girls asked for thirds, I think the second method was a hit.  This recipe i

Easy and delicious chex mix recipr. Enjoy.  3 cups Corn Chex cereal 3 cups Rice Chex cereal 3 cups Wheat Chex cereal 3 cups Cheerios cereal 3 cups pretzel sticks 1 can mixed nuts 1 cup vegetable oil or melted butter 2 tablespoons Worcestershire sauce 1 1/2 teaspoons seasoned salt 3/4 teaspoon garlic powder Mix all three Chex cereals, Cheerios cereal, pretzel sticks, and mixed nuts in a 6-quart or larger slow cooker. Whisk together vegetable oil or butter, Worcestershire sauce, seasoned salt and garlic powder and pour over cereal mixture. Mix well. Cook uncovered on high for approximately 90 minutes, stirring frequently. Turn the slow cooker down to low and cook for an additional 20 minutes, again stirring frequently. Spread on a cookie sheet to cool .

I followed the directions on this and only baked for 15 minutes.  They tasted quite doughy so I returned them to the oven for a bit longer.  I'd like to make them once more and try again baking it longer this time.  I used only pumpkin spice, no individual spices with it.  1 3/4 cups quick cooking oats 1/4 cup oat flour/finely ground oats (may use whole wheat or all purpose flour) 1 teaspoon pumpkin pie spice (1/2 t. cinnamon, 1/4 t. ginger, 1/8 t. nutmeg, 1/8 t. cloves) 1/4 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 cup chocolate chips 1/4 cup chopped toasted pecans Optional 1/4 cup mix-ins of your choice such as: wheat germ, dried fruits like cranberries, apricots, cherries, or raisins; chopped nuts like walnuts, peanuts or almonds; seeds like sunflower, sesame, pumpkin or flax; even fun additions like crushed pretzel or graham cracker pieces, white chocolate chips, shredded coconut flakes, M&M's, or candy pieces 1/4 cup vegetable oil* 1/4 cup pure maple syrup (m

I love cooking on parchment.  So easy to get out of the pan and cut. 2 cups rolled oats 1 cup whole wheat flour 1/3 cup light brown sugar 1/4 tsp salt 1/2 cup peanut butter (I used all natural creamy) 2 small ripe bananas, mashed 1/2 cup vegetable oil 1 egg 1 1/2 tsp vanilla extract 1/4 cup semi-sweet chocolate chips *Optional - add 1/2 cup peanuts (unsalted, dry roasted) for extra crunch! 1. In a large bowl, mix together oats, flour, brown sugar and salt (you don't need to use an electric mixer, this is really easy to mix by hand). Then, begin adding in all the wet ingredients (oil, egg, vanilla extract, peanut butter and mashed bananas). Mix until all ingredients are incorporated, then add in the chocolate chips (and peanuts, if you are adding them). Preheat your oven to 350 deg F. 2. Next, line a 9x13 inch baking sheet with parchment paper. Transfer the granola bar mixture onto it, and pat it down with your hands to form an even rectangle, leaving about an inch

These are pretty good.  They are a bit dry but still taste good. 1 1/3 stick butter, softened 1/3 cup brown sugar, packed 1/2 cup honey 1 teaspoon vanilla or almond extract 1 cup flour 1 tsp baking soda 4 1/2 cup old fashioned oats 2 tsp ground flaxseed (optional) 1/2 to 1 cup nuts or dried fruit (we used coconut, chopped almonds, and chopped dates this time) Preheat the oven to 325 degrees. Cream together the butter, brown sugar and honey. Add in the vanilla. In a separate bowl, combine flour, ground flax seed, and baking soda. Add gradually to the creamed butter mixture. Add the oats, nuts, and dried fruit until incorporated. The picture below shows what it should look like. Everything should hold together but not be too sticky or wet. Pour onto a greased 9×13 and press down mixture. See picture below. You want the mixture to be compacted, so it will stick together. Bake at 325 degrees for 20 minutes or until the top is a light golden brown. Allow to cool completed in the pan

2 1/2 cups all-purpose flour 2 cups white sugar 1 tablespoon pumpkin pie spice 1 teaspoon baking soda 1/2 teaspoon salt 2 eggs, lightly beaten 1 cup canned pumpkin puree 1/2 cup vegetable oil 2 cups peeled, cored and chopped apple 2 tablespoons all-purpose flour 1/4 cup white sugar 1/2 teaspoon ground cinnamon 4 teaspoons butter 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners. 2. In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups. 3. In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter. 4. Bake in preheated oven for 35 to 40 minutes, or until a toothpick ins

1 cup sifted all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 cup butter or margarine, melted 1/2 cup packed brown sugar 1/2 cup white sugar 1 egg 1 teaspoon vanilla extract 1/2 cup chopped apple 1/2 cup finely chopped walnuts 2 tablespoons white sugar 2 teaspoons ground cinnamon Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch pan. Sift together flour, baking powder, salt, and 1/4 teaspoon of cinnamon; set aside. 2. In a large bowl, mix together melted butter, brown sugar, and 1/2 cup of white sugar with a wooden spoon until smooth. Stir in the egg and vanilla. Blend in the flour mixture until just combined, then stir in the apples and walnuts. Spread the mixture evenly into the prepared pan. In a cup or small bowl, stir together the remaining cinnamon and sugar; sprinkle over the top of the bars. 3. Bake for 25 to 30 minutes in preheated oven; finished bars should spring back when lightly touched. Cool

Peanut Butter Crispies II 6 cups crisp rice cereal 1 cup white sugar 1 cup peanut butter 1 cup corn syrup 1 tablespoon butter DIRECTIONS: 1. In a medium sauce pan, mix together sugar, peanut butter, and corn syrup. Be careful not to let it burn, or it will ruin the recipe. Stir mixture until well melted. Remove pan from heat. 2. Combine warm peanut butter mixture with crisp rice cereal. 3. Grease well a 9 x 13 inch pan with butter or margarine. Spread mixture in pan. Allow to cool. When mixture is no longer sticky to the touch, cut into bars.

I was in a mood to clear the refrigerator so was in search of a recipe that would use up the rutabagas and parsnips I had in the refrigerator. I did not follow the recipe to a tee but did follow most of it. I did not use the cabbage as I did not have any int he house. I used the entire rutabaga. I used a package of parsnips, oh how I love parsnips. I used beef stock instead of bouillon as I feel the bouillon makes recipes very salty. This turned out to be a hearty minestrone-like soup. Hope you enjoy on one of these cool fall days. 2 pounds ground venison 1 onion, chopped 1 parsnip, sliced 3 potatoes, cubed 3 carrots, sliced 1/2 rutabagas, peeled and cubed 1 (16 ounce) can whole peeled tomatoes, with liquid 3 cubes beef bouillon cube 3 cups water 1/2 medium head cabbage, coarsely chopped 1 bay leaf 1/2 teaspoon dried oregano 1 teaspoon salt 1/2 teaspoon ground black pepper Brown venison and onions in a large pot over medium heat. Mix in onion, parsnip, potatoes, carrots, rutab

I bought a large bag of potatoes from Sam's Club and had to use them up.  I searched online for soup recipes using potatoes.  I found this one.  It is very good.  I blended it all, leaving very few chunks.  You could probably shred potatoes with a cheese grinder but it seemed like a lot of work.  Grab some bread and enjoy this heavy but good soup.  4 cups chicken broth 4 cups peeled and cubed potatoes 1/4 cup minced onion 1/2 teaspoon seasoning salt 1/4 teaspoon white pepper 1/4 teaspoon ground red pepper 1 (8 ounce) packages cream cheese, cut into chunks Combine broth, potatoes, onion, and spices. Boil on medium heat until potatoes are tender. Smash a few of the potatoes to release their starch for thickening. Reduce to low heat. Add cream cheese. Heat, stirring frequently, until cheese melts.

MEATBALLS 1 pound lean ground beef 1 cup fresh bread crumbs 1 tablespoon dried parsley 1 tablespoon grated Parmesan cheese 1/4 teaspoon ground black pepper 1/8 teaspoon garlic powder 1 egg, beaten SAUCE 3/4 cup chopped onion 5 cloves garlic, minced 1/4 cup olive oil 2 (28 ounce) cans whole peeled tomatoes 2 teaspoons salt 1 teaspoon white sugar 1 bay leaf 1 (6 ounce) can tomato paste 3/4 teaspoon dried basil 1/2 teaspoon ground black pepper DIRECTIONS: 1. In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed. 2. In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve. ALL RIGHTS

Good crust.  Different than others in that it has a sweet finish.  Only problem is that I hear the crust is very addicting.  4 cups all-purpose flour 1 3/4 cups shortening 3 tablespoons white sugar 2 teaspoons salt 1 egg 1/2 cup water Directions: 1. In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly. 2. In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use.

Since we love granola bars so much in my house, I needed to try yet another recipe. These were very good. Making the recipe as it calls for creates a fairly sweet bar. I would like to try my next version a tad less sweeter. 2 cups rolled oats 3/4 cup packed brown sugar 1/2 cup wheat germ 3/4 teaspoon ground cinnamon 1 cup all-purpose flour 3/4 cup raisins (optional) 3/4 teaspoon salt 1/2 cup honey 1 egg, beaten 1/2 cup vegetable oil 2 teaspoons vanilla extract  Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan. In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.  Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow

6 eggs 1  milk 1 c flour 1/2 t salt 2 T Butter, melted Buttermilk syrup 1 1/2  c sugar 3/4 c buttermil,k 1/2 c butter 2 T corn syrup 1 t baking soda 2 t vanilla Place the eggs, milk, flour and salt in belder, mixing until smooth.  Pour vutter into ungreasted 13x9x2 pan. (I usually just put the butter into the pan, then into the oven to melt it.  I don't melt it first).  Add the batter on top of the melted butter.  (this method makes a big difference, so do not skip it.)  Bake, uncovered, at 400 degrees for 20 minutes.  Meanwhile, in saucepan, combine buttermilk syrup ingredients, except the vanilla.  (adding the vanilla at this point would just make it evaporate)  Boil for seven minutes.  Remove from heat.  Then stir in vanilla.  Serve the sauce as a side to the pancake.  We prefer to have the pancake with lemon juice and powdered sugar.

Twists 1/2 cup finely chopped pecans 3 tablespoons granulated sugar 1 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet 2 tablespoons butter or margarine, melted Glaze 1/2 cup powdered sugar 1/4 teaspoon maple flavor 2 to 3 teaspoons milk Heat oven to 375°F. Spray 1 large or 2 small cookie sheets with cooking spray, or lightly grease with shortening. In small bowl, mix pecans, granulated sugar, cinnamon and nutmeg.  If using crescent rolls: Unroll both cans of dough; separate into 8 rectangles. Firmly press perforations to seal. If using dough sheets: Unroll both cans of dough; cut to form 8 rectangles.  Brush each rectangle with melted butter. Sprinkle 1 tablespoon pecan-sugar mixture evenly over each rectangle; press in lightly. Starting at longer side, roll up each rectangle; pinch edges to seal. With sharp knife,

I think I have to give a shout out to Ree The Pioneer Woman on these wonderful Beef Fajitas.  They are the best I have have ever made.  I don't need to find any other recipe.  I am in love.  Enjoy.  I tried adding some pinto beans to the vegetable mixture.  It was a great addition. 1 whole Beef Flank Steak 1/2 cup Olive Oil 3 Tablespoons Worcestershire Sauce 1/3 cup Lime Juice, Fresh Squeezed 3 cloves Garlic, Minced 1 Tablespoon Cumin 1 Tablespoon Chili Powder 1/2 teaspoon Red Pepper Flakes 1 teaspoon Salt 1/2 teaspoon Black Pepper 1 Tablespoon Sugar 2 whole Medium Onions, Halved And Sliced 1 whole Red Bell Pepper, Sliced 1 whole Orange Bell Pepper, Sliced 1 whole Green Bell Pepper, Sliced 1 whole Yellow Bell Pepper, Sliced Oil, For Frying Flour Tortillas, Warmed Cheese (grated Cheddar/jack Or Crumbled Queso Fresco) Salsa Sour Cream Cilantro Leaves In a dish, mix together olive oil, Worcestershire, lime juice, garlic, cumin, chili powder, red pepper flakes

I was looking for a good beergarita recipe and quickly found it here.  When reading reviews I saw suggestions including eliminating the water or adding 1/2 can of triple sec or replacing the water with sprite.  I made mine with 3/4 can tequila and 1/2 can triple sec.  I left the rest as the recipe states.  Using a full can of tequila may make it very strong.  A splash or two of fresh lime juice is also a great touch. 1 (12 fluid ounce) can frozen limeade concentrate 12 fluid ounces tequila 12 fluid ounces water 12 fluid ounces beer ice 1 lime, cut into wedges Pour limeade, tequila, water, and beer into a large pitcher. Stir until well-blended, and limeade has melted. Add plenty of ice, and garnish with lime wedges. Adjust with additional water, if needed.

This recipe will always hold a special place in my heart.  The first time I had it was on a night we were able to have a date night where we cooked in and had a great night.  These beans were the start of the dinner.  I hope you enjoy them as well.  1 pound fresh green beans, rinsed and trimmed 2 tablespoons butter 1/4 cup sliced almonds 2 teaspoons lemon pepper Place green beans in a steamer over 1 inch of boiling water. Cover, and cook until tender but still firm, about 10 minutes; drain. Meanwhile, melt butter in a skillet over medium heat. Saute almonds until lightly browned. Season with lemon pepper. Stir in green beans, and toss to coat.

I was looking for a new waffle recipe and thought i'd try good ol Martha Stewart. The batter was a bit loose making a flat waffle but the taste was good. I'd make them again for sure. 2 cups all-purpose flour (spooned and leveled) 2 tablespoons sugar 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 cups low-fat buttermilk 1/2 cup (1 stick) unsalted butter, melted 2 large eggs Vegetable oil, for waffle iron Maple-Walnut Sauce Blueberry Sauce Banana-Caramel Sauce Berries-and-Cream Topping COOK'S NOTE Like pancakes, waffles require a gentle hand when preparing the batter. For the most tender results, don't overmix it -- there should still be some lumps Preheat oven to 275 degrees; set a rack on a baking sheet, and place in oven. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl, whisk together buttermilk, butter, and eggs; add flour mixture, and mix just until batter is co

4 boneless chicken breasts, cooked and cubed 2 tbsp butter 1/2 cup onion, chopped 1 clove garlic, minced 1 16 oz cans diced tomatoes, undrained 1 8 oz cans tomato sauce 1 4 oz cans diced green chiles, drained 1 tsp sugar 1 tsp cumin 1/2 tsp salt 1/2 tsp dried oregano 1/2 tsp dried basil 12 corn tortillas 1.5 cups sour cream 4 cup Monterey jack cheese 1. Enchilada sauce: Melt butter in medium sauce pan, then saute onion and garlic in butter until tender. Add tomatoes, tomato sauce, green chiles, sugar, cumin, salt, oregano, and basil. Simmer on stovetop about 20 minutes, until heated through and seasonings are well-blended. 2. To assemble enchiladas, soften tortillas in a warm skillet, then dip each side of tortilla in sauce. Fill enchiladas with 1/3 cup chicken and sprinkle with 2 tbsp cheese, then roll up and place seam side down in a lined 9x13 baking dish. 3. Blend sour cream into remaining enchilada sauce. Pour sauce over enchiladas and then sprinkle with remaining Monterey jac

16 ounces cream cheese, softened 2/3 cup freshly grated parmesan cheese 6 tablespoons mayonnaise 10 ounces frozen chopped spinach 2/3 cup shredded monterey jack cheese 1/2 cup canned diced green chiles 2 teaspoons Tabasco sauce 1/2 teaspoon cumin Thaw spinach. Drain and squeeze as much of the liquid out of it as you can. Place cream cheese, parmesan cheese and mayo in a mixing bowl. Beat until blended. Stir in the spinach, jack cheese, green chiles, cumin and tabasco sauce. (you may use more tabasco to taste). To Serve immediately:. Spoon into a 1 quart baking dish. Bake at 350 degrees for 20-25 minutes or until brown and bubbly. Serve with chips or crackers. To Freeze:. Line a 1 quart baking dish with foil. Allow the foil to extend over the edges quite a bit. Then line with a piece of plastic wrap that is the same size as the foil. Spoon the dip mixture into the lined pan. Wrap the plastic wrap over the top of the dip to seal. Then do the same with the foil. Place pan in th

Made this and froze into little loaves. It was easy to make but very oniony. If making again. I would recommend decreasing the onions in half. 1 tablespoon oil 1 small onion, chopped 2 garlic cloves, minced 1 teaspoon thyme 1/3 cup milk 1 egg 1/4 cup ketchup 1/2 cup breadcrumbs 1 1/4 teaspoons salt 1/2 teaspoon pepper 1 1/2 lb ground meat (combination of turkey, pork, beef, etc) 1/2 cup ketchup (optional) 2 tablespoons brown sugar (optional) Heat oil and cook onion until soft, about 5 minutes. Add garlic and thyme and cook 1 minute more; set aside. Combine milk, egg, and ketchup. Stir in bread crumbs, salt, and pepper. Crumble in meats and add onion mixture. Stir until well combined. Freeze meat into loaves, using foil and plastic wrap method. On serving day, thaw loaf and place in baking dish. Bake at 350 degrees for 1 1/2 hours. If desired poor 1/2 cup ketchup mixed with brown sugar over meatloaf during the last half hour of baking.

1 1/2 c sugar 1/2 c shortening 1 egg 2 c flour 1 t baking soda. pinch salt 1 c sour milk or buttermilk 1 t vanilla 2 c rhubarb, cut up Topping: 1/2 c sugar 1 t cinnamon Mix sugar, shortening, egg, flour, baking soda, salt, milk and vanilla.  Fold in rhubarb. Pour into 9x13 pan.  Combine sugar and cinnamon.  Sprinkle onto batter.  Bake for 30-40 minutes at 350 degrees.

3 egg whites 1/4 t cream of tartar 1 c sugar 1 t vanilla 32 ritz crackers, rolled fine 1 t baking powder 1/2 c walnuts, chopped 1/2 pint whipping cream 1/4 t cream of tartar 1 c sugar Beat egg whites until stiff.  Add cream of tartar and sugar slowly.  Add rest of ingredients.  Bake at 350 degrees in an 8 inch greased pan for 30 minutes.  Top with 1/2 pint whipping cream and grated chocolate, if desired.

1 1/2 c flour 3/4 c margarine 1 c powdered sugar 2 pkgs instant lemond pudding 3/4 c chopped pecans 8 oz cream cheese 12 oz cool whip 3 c cold milk Heat oven to 375.  Mix flour, pecans and margarine.  Pat into 9x13 pan.  Bake for 12-20 minutes, to light brown.  Cool.  Blend cream cheese and powdered sugar.  Fold in generous one cup of cool whip. Spread into cooled crust.  Combine pudding and milk.  Spread over cheese mixture.  Top with remaining cool whip and chill. 

A delicious cherry dessert.  My mom served it for Mother's Day this year. 1 1/2 c flour 3/4 c quick oats 1 c brown sugar 1/2 tsp baking soda 1/2 tsp salt 1/2 c butter softened 1 lb 5 oz can cherry pie filling Preheat oven to 350.  Combine dry ingredients and mix well. Cut in butter to form crumbly mix. Pat 1/2 crumbs into ungreased pan.  Cover with cherry pie filling.  Sprinkle the rest of the crumbs on top.  Bake at 350 for 45-50 minutes.

Crust 3/4 cup graham cracker crumbs 1 tablespoon sugar 1 tablespoon melted butter Filling 3 pkg (8-oz size) cream cheese, at room temperature 4eggs 1 teaspoon vanilla extract 1 cup sugar Topping 1 pint dairy sour cream 1 tablespoon sugar 1 teaspoon vanilla extract directions Preheat oven to 375 F Crust: In medium bowl, combine crumbs, sugar, and butter, mixing well. Spread evenly over bottom of a 9-inch spring-form pan, pressing lightly with fingertips.Refrigerate while filling is prepared. Filling:  In large bowl of electric mixer, at medium speed, beat cheese until light.  Add eggs, vanilla, and sugar: continue beating until creamy and light. Pour into crust in pan; bake 35 minutes. Meanwhile, make topping Topping: In medium bowl, with wooden spoon, beat together cream, sugar and vanilla. Remove cheesecake from oven. Spread topping evenly over surface; bake 5 minutes. Cool in pan, on wire rack. Then refrigerate 5 hours, or overnight. To serve: remove side of spring-form pan. Cu

1/2 pound marshmallows or 4 c miniture marshmallows 1 c milk 1 1/4 c flour 1/4 t salt 1/2 c brown sugar 1 c cream 1/2 t almond extract Melt marshmallows and milk in double boiler.  Chill until cold.  Combine flour, salt and brown sugar. Cut in butter until fine crumbs.  Place into 9x13inch pan.  Bake at 400 until brown, stirring occasionally; expected to take 10-12 minutes.  Remove from oven once brown.  Remove 1/2 of the mixture and set aside.  Whip cream and almond extract.  Fold marshmallows in cream.  Put 2/3 of this mixture over crumbs.  Put 1 can pie filling on top of mixture.  (Cherry or other fruit filling)  Top with remaining cream mixture.  Top with remaining crumbs.  Chill for six hours then serve.  Yields 12 servings.

This was one of my favorites growing up.  Haven't had it since that time.  Hopefully I still like it.  Graham Cracker Crust 3/4 c graham cracker crumbs 1 1/2 T brown sugar 1/6 c melted butter Combine all three and press into pan.  Filling: 18 large marshmallows 1/2 c hot milk 1/2 pint cream, whipped 4 bananas, sliced Place marshmallows and milk in a double boiler.  when melted, cool in refrigerator.  Add cream and bananas. 

These had a bit of zip which made it delicious.  Hope you enjoy as much as we have.  I also made a large batch to help stock the freezer.  1/2 c onion, chopped 1 T butter 2 lb ground beef 7 oz ketchup 1/2 c water 1/4 c celery, chopped 1 T lemon juice 1 T brown sugar 1 1/2 t Worcestershire sauce 1 1/2 t salt 1 t vinegar 1/4 t dry mustard Yields 15 sandwiches Saute onion in butter.  Add ground beef, browning lightly.  Drain.  Add remaining ingredients and simmer covered for 30 minutes.  Cool mixture and freeze. Serving day:  Heat mixture slowly in skillet or saucepan until ready to serve.

1/2 c butter, melted 1/2 c flour 3/4 t salt 1/4 t pepper 1/2 t basil 3 c chicken broth 3 c cooked chicken, diced 8 oz lasagna noodles 2 c cottage cheese 1 egg, slightly beaten 1-10oz pkg frozen chopped spinach, cooked and drained.  1/2 lb mozzarella cheese, thinly sliced 8 oz fresh parmesan cheese, grated Yields: 10-12 servings Cooking day Melt butter in a large saucepan.  Blend in flour, salt, pepper and basil. Stir in chicken broth.  Bring to boil, stirring constantly, until mixture is thickened.  Remove from heat and add chicken.  Cook and drain noodles according to package directions.  mix cottage cheese with beaten egg and set aside.  Place one third of chicken mixture into lined 9x13 baking dish.  Top with half the noodles, half the cottage cheese mixture, half the spinach and half the mozzarella cheese.  Repeat.  Top with the last third of the chicken mixture.  Sprinkle with parmesan cheese.  Freeze using foice and plastic wrap.  Serving Day Unwrap lasagna, re

3 1/2 lbs sweet potatoes, peeled and cut into 3/4 inch cubes 1 large onion, diced 1 1/2 c fresh cranberries or frozen cranberries (not thawed) 2/3 c brown sugar 2 T butter 1/4 c orange juice 3/4 t salt 1 t nutmeg 1/2 t ground ginger 3/4 t cinnamon 1 c chopped pecans Yields 12 servings Preheat oven to 450 degrees.  Spray two shallow baking dishes (9x13) with oil.  Mix potatoes and onion.  Place half into each prepared pan.  Spray lightly with oil and bake until just tender, about 20-25 minutes.  Combine remaining ingredients.  Stir in potato mixture.  Place mixture into two freezer bags and freeze. Serving Day Slightly defrost or thaw to slushy state.  Preheat oven to 350 degrees.  Place potato/cranberry mixture in two 9x13 pans.  Bake uncovered about 30-40 minutes or until tender and slightly sticky.  Stir once during cooking.

2-15 oz cans white beans (navy or great northern) 1-15 oz can pinto beans 1-15 oz can butter beans 1 c ketchup 1 c brown sugar 1 T dry mustard 1/2 t garlic powder 1 t Worcestershire sauce 1/4 c chopped onion 1 pound bacon, cooked and crumbled Yields:  6-8 servings Cooking Day Mix all ingredients together in large bowl.  Place in freezer bag and freeze. Serving day Thaw completely.  Place beans in greased 2 quart baking dish.  Bake in 250 degree oven for four hours or until bubbly and thickened.  May also be placed in a crockpot and cook on low for 4-5 hours. 

Crisp topping: 2/3 c brown sugar 1/2 c flour 1/2 c quick oats 1/2 t cinnamon 1/4 t salt 6 T butter, cubed and chilled Cherry filling: 4 c fresh pie cherries (not sweet) 3/4 c sugar 1 T quick cooking tapioca 1/3 c water 1 T butter Yields:  6-8 servings Cooking day: Topping: combine brown sugar, flour, oats, cinnamon and salt.  Cut in butter until mixture resembles coarse crumbs.  Freeze using freezer bag method. Filling: In a medium saucepan, combine cherries, sugar, tapioca and water.  Let mixture stand on the countertop five minutes, stirring occasionall.  Transfer to stovetop, and cook and stir over medium heat until slightly thickened and bubbly.  Add butter and stir to combine.  Set aside to cool.  Freeze in bag. Servings Day:  Thaw filling and topping.  PLace filling in 1 1/2 quart baking dish.  Sprinkle topping over filling. Bake for 40-45 minutes at 350 degrees, or until bubbly. Serve with ice cream. Hint:  Make the crisp topping ahead in larger quantitie

Shortcake: 1 1/4 c flour 1/2 c cocoa powder 1/2 c sugar 1 T baking powder 1/8 t salt 1 c chilled whipping cream 1 t vanilla extract Strawberry: 2 lbs small strawberries, hulled and quartered (about 3 1/2 cups) 1/2 c powdered sugar 1/4 c fresh orange juice 2 T Grand Marnier (optional) 1/2 t finely grated orange peel (optional) 1/8 t salt Serving day: 1/2 c chilled whipping cream 1/2 c chilled sour cream 2 T powdered sugar Yields: 6 servings Cooking Day: Preheat oven to 400 degrees.  Line baking sheet with parchment paper or grease lightly with shortening. Whisk flour, cocoa, sugar, baking powder and salt together in a large bowl.  In medium bowl beat cream and vanilla until firm peaks form.  Stir cream into flour mixture until moist clumps form.  Transfer mixture to a lightly floured surface and knead gently until dough forms a ball, about 10 strokes.  Pat dough out to 3/4 inch thickness. Cut into shortcakes using 3 inch biscuit cutter.  Place on prepared baking

1/2 lb oreos, crushed 1/4 c butter, melted 1/2 gallon mint chip ice cream, softened Fudge sauce 13 oz evaporated milk 1 c sugar 1/2 c butter 2 ounces semisweet chocolate 8 oz Cool Whip 1/2 c crushed oreos Yields 12 servings Cooking Day:  Mix crushed cookies and melted butter.  Press into 9x13 pan. Chill until set.  Spoon softened ice cream on top of cookie layer and freeze.  Prepare sauce by mixing evaporated milk, sugar, butter and chocolate squares ina saucepan over medium heat.  Bring to a slow boil, boiling for 15 minutes.  Cool.  Spread cooled chocolate sauce over ice cream layer and frfeeze til set.  Spread cool whip on top of fudge.  Garnish with 1/2 c cookie crumbs.  Cover with plastic wrap, then foil and freeze. Serving Day:  Aloow to soften at room temperature for 15 minutes before serving. 

1 c butter, room temp 1 c powdered sugar 1/2 t almond extract 1/2 t salt 2 c flour 2 t orange zest 1/2 t orange oil 3/4 c sliced almonds Yields: 40 slices Cooking Day:  Combine butter, sugar, almond extract and salt until smooth.  Slowly and gradually add flour, orange zest and orange oil mixing until dough forms.  Gently fold in almonds.  On piece of wax paper or plastic wrap, form dough into a rectangular log, about 12 inches long, 2 inches wide and 1 inch thick.  Wrap in plastic wrap and freeze in a freezer bag.  Serving Day: Remove dough from freezer and allow to sit for 30 minutes at room temperature.  Cut dough into 1/4 inch slices.  Lay slices onto ungreased baking sheet about 1 inch apart.  Bake at 325 degrees until the edges begin to turn golden, about 20-25 minutes.  Cool on a wire rack.  Store in an airtight container at room temperature for up to 3 days. 

3 eggs, separated 1 c sugar, divided 2/3 c canned pumpkin 3/4 c flour 1 t baking soda 1/2 t cinnamon 1/8 t salt 8 oz cream cheese, softened 2 T butter, softened 1 c powdered sugar 3/4 t vanilla Yields: 10 servings Cooking Day Cake: Preheat oven to 375 degrees.  Line 15x10 baking sheet with waxed paper.  Grease the paperand set pan aside.  In a large bowl, beat egg yolks on high speed until thick nad lemond colored.  Gradually add 1/2 c sugar and pumpkin, beating on high until sugar is almost dissolved.  In a small mixing bowl, beat egg whites until soft peaks form.  Gradually add remaining 1/2 c sugar and beat until stiff peaks form.  Fold into pumpkin mixture.  Combine flour, baking soda, cinnamon and salt.  Gently fold into pumpkin mixture.  Combine flour, baking soda, cinnamon and salt.  Gently fold into pumpkin mixture.  Spread batter into prepared pan.  Bake 12-15 minutes or until the cake springs back when lightly touched.  Cool for five minutes.  Turn cake onto a

1/2 c. butter, melted 1 c flour 1/3 c brown sugar 1/2 c pecans, chopped 2 egg whites 2/3 c sugar 1-16oz pkg frozen strawberries, thawed 1-8 oz carton cool whip Yields 12 servings Cooking Day In a medium bowl, add flour, brown sugar and pecans to melted butter.  Mix thoroughtly with a fork.  Crumble mixture and spread out on a baking sheet.  Bake at 350 degrees for 20 minutes, stirring occasionally to break into smaller pieces.  Cool.  Pour half of crumbs into 9x9 baking sheet or disposable foil pan.  For filling:  beat egg whites until foamy.  Gradually add sugar, beating until mixture forms soft peaks.  Fold in strawberries and cool whip.  spoon filling into baking dish.  Top dessert with remaining crumbs.  Cover with a layer of plastic wrap, then foil and freeze. Serving Day: Remove from freezer about 10 minutes before serving.  Garnish each piece with a sliced fresh strawberry and fresh mint leaf. 

1 c. butter 1/4 c cocoa powder 1 c water 2 c flour 2 c sugar 1 t baking soda 1/2 t salt 1/2 c sour cream 2 eggs, beaten Frosting: 1/2 c butter 1/4 c + 2 T milk 1 lb powdered sugar 1/4 c cocoa 1 t vanilla 1 c pecan pieces (optional) Yields 20-24 servings Cooking day: Combine butter, cocoa and water in saucepan, brinign to a boil.  Remove from heat and coolislightly.  Combine flour, sugar, baking soda and salt in mixing  bowl.  Add sour cream and beaten eggs,.  Add cocoa mixture and mix well.  Pour into greased and floured 15/10" jellyroll pan, or two 8x8 or 9x9 pans.  Do not make in 9x13 as it reportedly will not turn out as well.  Bake at 350 degrees for 20-25 minutesor until cake springs back when touched.  Frost while warm.  For frosting, place butter an milk in a medium saucepan and bring to a boil.  Remove from heat and add powdered sugar, cocoa and vamillla.  Add nuts now if desired.  Allow frosting to cool for about five minutes, sitirring occasionally

2 t. active dry yeast 1T dark brown sugar, divided 1 1/2 c. very warm water (110 degrees) 1 T salt 4 c. flour 1/4 c coarse kosher salt Yields 24 pretzels Cooking Day In a large bowl, combine yeast, 1 1/2 t brown sugar and water and let stand for 5 minutes, until foamy and bubbly.  Add remaining sugar and salt and stir well.  Add the flour 1 cup at a time, mixing by hand until well inforporated.  Knead dough until smooth and elastic, about 7 minutes.  Transfer dough to a greased bowl and let stand in warm place, covered for 40 minutes.  Wrap dough in plastic wrap, place in freezer bag and freeze.  Serving Day Defrost dough slightly either in microwave on defrost setting or by thawing on countertop.  Dust your work surface with flour and cornmeal.  Divide dough into approximately 12 pieces and roll each piece out into ropes of desired length and thickness.  Note, thinner = crispier.  Form dough ropes into pretzel shapes and allowpretzels to rise for 30 minutes, uncovered. 

I made these once and served as the main dish.  Apparently that is unusual as most would serve as an appetizer.  Whatever floats your boat!  These are simple and taste even better with time so put in the crock pot and enjoy later in the day.  This would also work well with your Instant Pot.  Make the meatballs.  Mix the sauce, mix together either in large pot or use the pot in pot method.  Either would work.  You can also serve with riced cauliflower.  However your cooking method, you're sure to love these sweet and tangy meatballs. 2# ground round or sirloin 1t. salt 1/4 t pepper 1/2 c. breadcrumbs 1/2 c. chopped onion 1 clove garlic, minced 2 eggs, minced 2 eggs, beaten 1-10oz jar grape jelly 1-12 oz bottle chili sauce juice of 1 lemon (2-3T) Yields 48 meatballs Cooking Day Combine ground beef, salt, pepper, breadcrumbs, onion, garlic and eggs.  Form into balls golf ball sized balls.  Arrange meatballs side by side in an oblong baking dish.  In a saucepan, mix to

400-500 gms stewing beef, cut into cubes 2 medium onions, sliced into wedges 3 cloves garlic, chopped 2 Cans Beef Consume (soup) 1/2 cup white wine 8 dashes Worcestershire sauce 1/2 tablespoon paprika Black pepper Mushrooms, sliced ( I used about two containers) 8 ounces cream cheese  Cut the beef into cubes and pat them dry with paper towels. Heat olive oil in pan and brown beef cubes on all sides. I still do this even though I’m using the crockpot because I think browning them gives awesome flavor.  Dish out the browned beef and set it aside. In the same pan and oil, cook your onions and chopped garlic. Do not cook them until they’re soft, just de-glaze the pan till all the brown bits are coated in the onions. Open and pour the two cans of soup into the crockpot. When that’s done, mix everything in. The browned beef, the onions and garlic to the soup-gravy.  Season with Worcestershire sauce, paprika, cayenne, black pepper and salt. Don’t add too much salt at

First, you have to make your coffee concentrate. (This is the only part of the process that takes some time) Don't worry,  the gallon of coffee concentrate you end up with will make enough to last you for a month in the fridge! You do NOT want to brew a normal pot of coffee for your iced coffee. You want to cold-brew it. This leaves you with a smooth, acid-free coffee base that we all love for a refreshing cold drink. This really does make a difference.  Well worth the work and wait. Iced Coffee Concentrate.  1 gallon water (I buy a gallon of drinking water) 1 lb bag of your favorite rich coffee (course ground if ya can get it) Coffee filters or several layers of cheesecloth a fine mesh strainer. a large bowl pitcher (big enough to hold a gallon) Pour gallon of water into your large bowl. Dump the entire bag of coffee into the water/bowl. Stir to make sure all grounds are saturated with water. Walk away, for 12 hours or overnight. line a mesh strainer with a cof

Waldorf salad is one of my favorite.  When my aunt showed up for our 4th of July festivities with this salad, I was drooling!  It was delixious!  I have not made it yet as it seems a bit intimidating when looking at the directsions, but once I take the time, it will be worth it! From: Taste of Home Serves: 14 1 can (20 oz.) unsweetened pineapple chucks 1/4 c. butter 1/4 c. sugar 1 T. lemon juice & a little lemon zest if you have it 2 T. cornstarch 2 T. cold water 1 c. mayonnaise 8 c. chopped apples use little tart but sweet apples (Cameo are good) 2 c. green grapes - halved 2 t. poppy seeds 3/4 c. chopped pecans - toasted Drain pineapple, reserving juice, set pineapple aside. Place juice in a saucepan; add butter, sugar and lemon juice. Bring to a boil. Combine cornstarch and cold water until smooth; add to sauce pan, stirring constantly. Return to a boil, cook and stir 2 minutes. Chill. Stir in mayonnaise.

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

Pardon the all caps, but this is how I received it and I am not in the mood to retype the entire thing to make it look pretty.  Someday when I have time... This is a recipe from my aunt that she received from a friend.  4 CUPS ALL-PURPOSE FLOUR 3 TB SUGAR 4 TSP BAKING POWDER 1/2 TSP SALT 1/2 TSP CREAM OF TARTAR 3/4 CUP COLD BUTTER (no substitutes) 1 EGG, SEPARATED 1 1/2 CUPS HAZELNUT NONDAIRY CREAMER OR HALF-AND HALF CREAM 1 1/2 CUPS SEMISWEET CHOCOLATE CHIPS ADDITIONAL SUGAR SPICED BUTTER 1/2 CUP BUTTER, SOFTENED 3 TB BROWN SUGAR 1/4 TSP GROUND CINNAMON 1/4 TSP GROUND ALLSPICE 1/8 TSP GROUND NUTMEG IN A BOWL, COMBINE THE FIRST 5 INGREDIENTS; CUT IN BUTTER UNTIL CRUMBLY.  IN A BOWL, WHISK EGG YOLK AND CREAMERS; ADD TO DRY INGREDIENTS JUST UNTIL MOISTENED. STIR IN CHOCOLATE CHIPS. TURN ONTO A FLOURED SURFACE; KNEAD 10 TIMES. DIVIDE DOUGHT IN HALF. PAT EACH PORTION INTO A 7 INCH CIRCLE;  CUT INOT 8 WEDGES. SEPARATE WEDGES AND PLACE ON GREASED BAKING SHEETS. BEAT EGG WHITE;

I normally would not post something that I do not remember having...but, it is a recipe from my mom's and got raving reviews.  It will be on my to make list.  Hope you enjoy it too. 2 cups flour 2 cups brown sugar 1 stick butter Mix as for pie crust. Spread 1/2 (about 2 cups +) in greased 9x13" pan but don't pat down.  Add to the remaining 1/2 of the above mix: 1 c. (8 oz) sour cream 1 egg, beaten 1 t. baking soda 1/2 c. chopped nuts (opt) I used pecans Mix well and pour over crust mix. Topping: 1/2 c. chopped nuts (pecans do nicely) 2 T. sugar 1/2 t. cinnamon Sprinkle over top and bake at 350° for 30-35 mins. until nicely browned.

My mom made this for my cousins bridal shower and it was a hit.  I know that in my family anything you can dip fruit into is a hit but, it was a hit outside my immediate family too!  I feel like I should come up with a fancier name for it.  We'll see. My mom's name for it was "Dairy Delicious Dip".  Sorry I couldn't use that one.  I hope you enjoy this as much as we did.   1 pkg. (8 ozs) cream cheese, softened 1/2 cup sour cream 1/4 cup sugar 1/4 cup packed brown sugar 1 to 2 tablespoons maple syrup Assorted fresh fruit   In a small mixing bowl, combine cream cheese, sour cream, sugars and syrup to taste; beat until smooth.  Chill.  Serve with fruit.  Yield: 2 cups.

I was looking for something simple and new to make for dinner that used ground beef.  I searched and found this recipe which had good ratings so I went for it.  I have to admit, I did not let it cook for one hour, but I did wait until it was thickened.  It think this would be good with fresh mushrooms mixed it as well.  Very good; will be on my repeat list for sure. 1 pound ground beef 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 tablespoon butter 1 onion, diced 2 teaspoons minced garlic 3 tablespoons all-purpose flour 1 cup beef broth 2 teaspoons Worcestershire sauce 3/4 teaspoon prepared mustard 1/4 cup light sour cream 1/4 cup light cream cheese, softened Heat a large skillet over medium-high heat. Crumble ground beef into the hot skillet; season with salt and pepper. Cook and stir beef until completely browned, 7 to 10 minutes. Drain and discard any excess grease. Transfer beef to a bowl.  Melt butter in the skillet over medium heat. Cook and stir o

This is no new recipe to me but I realized that I never posted it. I am not a big meatloaf person but really like this one. I hope you enjoy it as well. Be aware of the huge size of this recipe. I often make the full recipe and freeze half of it. Meatloaf always takes forever to bake. If you find yourself in a time crunch, simply make it in something smaller like muffin pans of small loaf pans. 3 cups chopped yellow onions (2 large onions) 2 tablespoons good olive oil 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1/3 cup Worcestershire sauce 3/4 cup chicken stock 1 1/2 teaspoons tomato paste 5 pounds ground turkey breast 1 1/2 cups plain dry bread crumbs 3 extra-large eggs, beaten 3/4 cup ketchup Preheat oven to 325 degrees F. In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Wo

This recipe is from Taste of Home.  Many of the reviews said to omit the PB chips so I did the same, but only because I don't have them right now.   They are in the oven now, so all I can attest to is that the dough is very good.  We'll see on the rest of the verdict. 1/2 cup creamy peanut butter 1/3 cup honey 1 egg 2 tablespoons canola oil 1 teaspoon vanilla extract 3-1/2 cups old-fashioned oats 1/2 cup packed brown sugar 3/4 teaspoon salt 1/3 cup peanut butter chips 1/3 cup miniature semisweet chocolate chips In a large bowl, beat the peanut butter, honey, egg, oil and vanilla until blended. Combine the oats, brown sugar and salt; add to the peanut butter mixture and mix well. Stir in chips. (Batter will be sticky.) Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 12-15 minutes or until set and edges are lightly browned. Cool on a wire rack. Cut into bars. Yield: 3 dozen.

Different....If I made again I would omit the oatmeal.  2 cups vanilla almond, coconut or soy milk 1/2 cup whole oats 1 1/4 cups fresh, frozen or canned peaches, or mango cubes 1 cup ice cubes 1 cup baby spinach, loosely packed 1 tablespoon honey 1 teaspoon vanilla extract 2 bananas Place the milk and oats in a blender and blend for 15 seconds on high. Add the peaches, ice, spinach, honey, vanilla and bananas and blend until very smooth, 45 seconds. Serve in glasses.

This is a new spin on pancakes.  They were good but different.  One thing I would change is that I would make the batter thinner from the start.  It seemed to thicken as it sat, which I presume is because of the oatmeal.  I could not tell that there was spinach or carrots in the pancakes.  My kids had no idea either.  I would suggest these.  They are filling and really don't need any toppings.  I hope you enjoy them.  1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon kosher salt 1/4 teaspoon baking soda 6 ounces plain yogurt 1/2 cup peeled, roughly chopped carrots, or baby-cut carrots 1/2 cup whole oats 1/2 cup fresh spinach leaves 1/4 cup unsweetened cocoa, such as Dutch process 1/4 cup milk, plus 1/4 cup as needed 3 tablespoons honey 1 teaspoon vanilla extract 1 apple, peeled and roughly chopped 2 eggs 1/3 cup mini chocolate chips Vegetable oil, for greasing the pan Fresh fruit, for garnish Powdered sugar, for garnish Whisk the flour, baking powde

This is a very good and can be spicy chili, spice that you control of course.  It is made to be vegetarian but I have made it with ground meat as well and have been happy with the results.  You can also take liberty with the type of beans you use.  I usually omit mushrooms as well, not sure why.  I hope you enjoy it as much as I have and continue to.    1 1/2 cup(s) canned black beans 1 1/2 cup(s) cooked kidney beans 4 cup(s) canned tomatoes 1 cup(s) green pepper(s) 1 cup(s) uncooked onion(s) 1 cup(s) fresh mushroom(s) 1 cup(s) cooked frozen corn kernels 1 tsp olive oil 1 tsp ground cumin 1 tsp garlic powder 1/4 tsp cayenne pepper 1/2 tsp ground allspice 1 clove(s) (medium) garlic clove(s), crushed, or more to taste 3 tsp chili powder 1 cup(s) cooked green beans, chopped 1 tsp Green & Black's Organic Cocoa Powder Rinse and drain beans. Set aside. In large pot, saute chopped veggies in olive

This is a very different sugar cookie.  The wheat flour gives it a very meaty texture.  They are very good and different cookies. 1/2 c butter 1/2 c oleo 1 c white sugar 1 c. powdered sugar 3/4 c oil (can substitute applesauce) 2 eggs 3 1/2 c white flour 1 c wheat flour 1 t vanilla 1 t soda 1 t cream of tartart 1 t salt Cream butter and oleo.  Add sugars gradually. Add oil, beating well until fluffy.  Add eggs, one at a time, beating well after each addition.  Add flours, soda, cream of tartar, salt and vanilla.  Roll dough into 1 inch balls.  Dip bottom of glass in sugar and press out balls.  Bake at 325 degrees on a slightly greased pan. 

I wanted to try a new variation to chicken fingers.  I have to admit, these were disappointing, likely because I had very high expectations.  I think baking them would be good.   4 (6-ounce) skinless, boneless chicken breast halves, cut into 1/2-inch-thick strips 1/2 teaspoon salt 1/4 teaspoon ground red pepper 1 cup rice flour 1 cup whole buttermilk 1 large egg 1 1/2 cups unsweetened flaked coconut 3 tablespoons canola oil Sweet chile sauce (optional) Sprinkle chicken with salt and pepper. Place flour in a shallow dish. Combine buttermilk and egg in a shallow dish, stirring well. Place coconut in a shallow dish. Dredge chicken in flour; shake off excess. Dip chicken in egg mixture; dredge in coconut. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan; cook 6 minutes or until done, turning to brown. Serve with chile sauce, if desired.

I know, everyone has their favorite chili recipe.  I think this one is very good.  If you are looking for something spicy, however, this is not one for you.  It is a meaty mellow chili recipe.  I think it is worth keeping in the front of the file. 2 lbs ground beef 2 c chopped onion 1 c chopped red or green pepper (I actually omit this but it would be good) 4 stalks chopped celery 32 oz can tomatoes (would be good with Rotel tomatoes for a little extra kick) 2 lb kidney beans, undrained  (I like to mix up the types of beans) 7.5 oz tomato sauce 2 T sugar 1-2 T chili powder 1 t salt Cook and stir ground beef and onion in large kettle until beef looks cooked and onions are tender.  Stir in remainder of ingredients.  Simmer uncovered for 1.25 hours, stirring occasionally.  Add beans and simmer for another 15 minutes, or until desired consistency is reached.  Makes about 6-8, one cup servings.

It's been a long time since I've posted about a new drink.  This one is really nothing to write home about but I wanted to add it to the list. I had to add more than twice the amount of sweetener than was instructed. 1 1/2 ounces light rum 1 ounce fresh lime juice 1 teaspoon simple syrup or superfine sugar (2:1 ratio of water to sugar) Shake all ingredients and enjoy.

Here's a Penzey's recipe for baked oatmeal.  My favorite part of the recipe is that you can make it the night before.  Then pop it in the oven in the morning and enjoy an easy warm good breakfast.  Experiment with the fruit you put in it, peaches, blueberries, apricots, apples.  The options are endless.  Share if you try something that is good.  1/2 Cup butter, softened (1 stick) 1/4 Cup white sugar 1/2 Cup brown sugar 2 eggs 1 Cup milk 1/2-1 tsp. PENZEYS CINNAMON 1/2 tsp. salt 1 TB. baking powder 3 Cups regular or quick-cooking oats 1/2 Cup fresh or frozen blueberries 1 peach, skinned, chopped, pit removed 2 TB. VANILLA SUGAR warm milk (optional) Beat together the butter and sugars. Mix in the eggs, milk, CINNAMON, salt, baking powder and oats. Beat well. Add the fruit. Pour into a greased 8-inch square pan. Cover with foil and refrigerate overnight. In the morning, preheat the oven to 350°. Uncover the pan and sprinkle with VANILLA SUGAR. Bake in preheated oven until f

This was good but I would change a few things if I did  it again.  First, don't let pasta open to the oven, keeping all the noodles covered with the sauce.  Also, don't overdue the amount of pasta, err on the side of sparce. 8 Ounce spaghetti (uncooked) 2 eggs (beaten) 1⁄3 Cup Parmesan Cheese 1⁄2 Cup onion (finely minced) 2 Tablespoon margarine 1 Cup sour cream 1 Pound Italian sausage (chicken is also good) 4 Ounce Mozzarella Cheese 1 1⁄2 Cup spaghetti sauce Break spaghetti in half and cook till al dente. Drain. While spaghetti is hot, mix with Parmesan cheese and Large eggs. Press spaghetti into bottom and up sides of a well greased 10 inch pie plate. Saute/fry onion in margarine. Mix with lowfat sour cream and spread over crust. Brown sausage and drain fat. Stir in spaghetti sauce. Simmer 10 min. Spoon over lowfat sour cream and "pie crust". Cover with foil and freeze. To serve: Thaw and bake at 350 degrees for 25 min. Put mozzarella cheese on top, continue baki

These are very good and very addicting.  Thanks to Jean for sharing the recipe.  They are perfect to have around in the summer.  1/2 c milk 1/2 c butter 1/2 c peanut butter 2 c sugar 4 T cocoa 3 c uncooked oatmeal 1 t vanilla 1/2 t salt 1/2 c chopped nuts Bring milk to a boil.  Pour over butter and peanut butter blending well.  Add sugar and cocoa, blending well.  Add oatmeal, vanilla and salt.  Spread into 9x12 buttered pan.  Chill till firm.  Enjoy

1 head broccoli 1 T olive oil Salt and freshly ground pepper to taste 2 T grated Parmesan Preheat your oven to 400 degrees F. Peel the outer layer of the broccoli stalks. Cut the broccoli lengthwise keeping the stalk and broccoli florets intact. (The long broccoli spears should resemble trees.) Arrange in a single layer on a baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Toss to coat and roast until nicely caramelized, about 15 minutes. Turn broccoli over and sprinkle with grated the Parmesan. Cook until the Parmesan melts, about 5 minutes. Transfer to a serving bowl or platter and serve immediately.

This is a very good stew, especially in the fall when the root vegetables are in season.  Thanks to Andrea for sharing this. 1 c dried yellow or tradition lentils 3-4 c water or vegetable stock 1 small onion, chopped 3 cloves garlic, finely chopped  1 large carrot, chopped 1 large or 2 medium potatoes, diced into 1/2 inch cubes 2 c peeled diced butternut squash or sweet potato 2 c chopped kale, stems removed Combine water and lentils in pot and bring to boil, stirring frequently.  While heating, chop and add other ingredients in the order listed, except kale.  Once the water boils, turn head to low.  Stir in kale.  Salt and pepper to taste.  Simmer 45 minutes.  Serve with steamed rice.

Only problem is that you'll buy a bottle of the dressing to only use 1/4 cup of it.  I did like it though.  Don't mind all the Kraft references.  If you find another brand, have at it.  1/2 lb. linguine, uncooked 3 cups broccoli florets 3 carrots, peeled, sliced 2 tsp. oil 1lb. beef sirloin steak, cut into strips 1/4 cup KRAFT Asian Toasted Sesame Dressing 1 Tbsp. teriyaki sauce Cook pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min.  Heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally. Drain  pasta mixture; place in large serving bowl. Add meat mixture; toss to coat. For added crunch, sprinkle with 1/2 cup PLANTERS Dry Roasted Peanuts just before serving. Or for another variation, prepare as directed, using KRAFT Zesty Italian Dressing, adding 1 tsp. ground g

Thanks to the public library, I have tried a lot of recipes from a Wisconsin Bed and Breakfast Cookbook.  These were very good.  You could really play around with the recipe with regards to what you  mix into it.  1 1/4 c flour 3 T sugar 2 t baking powder 1 t baking soda 3/4 t salt 1/2 c currants 5 T cold butter 8 oz sour cream 1 egg, separated Cinnamon Sugar Combine all dry ingredients and mix well.  Cut in butter with pastry blender until mixture resembles coarse bread crumbs.  Add currants and stir.  Combine sour cream and egg yolk.  Add to flour mixture.  Mix until just barely combined.  Turn our onto a floured surface and knead just enough to form a ball.  Pat out to approximately 3/4 inch thick.  Cut into shapes with cookie or biscuit cutter.  Place on ungreased cookies sheet.  Brush tops with egg white beaten with one tablespoon wter.  Sprinkle with cinnamon sugar.  Bake 11 minutes at 425.  Cool on wire rack.  Do not overbake - bottoms should be a tan and sides will

This is a creamy wild rice soup.  Very simple and delicious.  Great on those cold winter nights.  Too bad it has cream in it or I would freeze it.  I wonder if you could freeze it before you put the cream in?  Hmmm just a thought.  4 cups chicken broth 2 cups water 2 cooked, boneless chicken breast halves, shredded 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet 1/2 teaspoon salt 1/2 teaspoon ground black pepper 3/4 cup all-purpose flour 1/2 cup butter 2 cups heavy cream In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook

Make the dough in the bread machine then roll, add topping, bake and enjoy! "Save yourself a lot of money by making your own homemade cinnamon rolls! The dough is made in the bread machine and everything else is done by hand." 1 cup warm milk (110 degrees F/45 degrees C) 2 eggs, room temperature 1/3 cup margarine, melted 4 1/2 cups bread flour 1 teaspoon salt 1/2 cup white sugar 2 1/2 teaspoons bread machine yeast 1 cup brown sugar, packed 2 1/2 tablespoons ground cinnamon 1/3 cup butter, softened 1 (3 ounce) package cream cheese, softened 1/4 cup butter, softened 1 1/2 cups confectioners' sugar 1/2 teaspoon vanilla extract 1/8 teaspoon salt Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Roll dough into a 16x21 inch rec

Good take on a pumpkin waffle.  Who can turn down a waffle? 2 cups all-purpose flour 1/4 cup granulated sugar 1 tablespoon cornstarch 2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 2 large eggs, separated 1 3/4 cups milk 1/2 cup Pumpkin Puree 2 tablespoons butter or margarine, melted 3/4 cup chopped nuts 1 recipe pumpkin maple sauce, (recipe follows) Combine flour, sugar, cornstarch, baking powder, cinnamon, salt, ginger and nutmeg in large bowl. Combine egg yolks, milk and pumpkin in medium bowl; mix well. Add to flour mixture. Stir in butter. Beat egg whites in small mixer bowl until soft peaks form. Gently fold into pumpkin mixture. Preheat waffle iron according to manufacturer's directions. Depending on size of waffle iron, pour 1/2 cup to 1 1/2 cups batter onto hot iron. Generously sprinkle with nuts. Bake for 4 to 5 minutes or until steaming stops. Repeat with remaining batter an

1 c butter 1 c sugar 2 eggs 2 t vanilla 2 c flour 1 t baking powder 1 t baking soda 1 c sour cream Toppings: 1 c chopped pecans  or nuts 1/2 c brown sugar 1/4 c white sugar 1 t cinnamon Cream butter, sugar, vanilla, eggs and salt.  Sift into separate bowl flour, baking powder and baking soda.  Add half of the flour mixture and half of the sour cream to butter mixture.  Beat one minute, then add rest of both mixtures.  Beat one additional minute.  Grease and flour 9x13 pan and spread half of the cake batter into pan. Mix topping mixture and sprinkle half on the batter.  Then carefully pour and spread remaining cake batter on top of this. Finally, sprinkle on remaining topping.  Bake at 350 for 35-38 minutes. 

Ice cream cakes have become tradition in my house.  They look very impressive but are very simple and oh so delicious! 2 qts of your favorite ice cream    (can be plain like chocolate or vanilla or could be chunky like turtle or elephant tracks) 1 jar microwavable chocolate fudge topping 12 ounces non dairy whipped topping Allow the ice cream to soften to a spreadable consistency.  Press each flavor into a wax paper lined pan.  I find 8 inch round pans work well.  I use two 8 inch pans and don't fill it to the top.  You could build layers in the actual pan too.  Try to get it level on the top but not to the top.  If you get the two layers too thick, it is difficult to balance the two layers as well as difficult to cut.  The recipe I found actually builds the layers inside the one pan.  So, they take the first flavor and spread it about half way up the pan.  Then cover it with oreo crumbles, then hot fudge.  Return pan to freezer till hard.  Remove from freezer when set and

This is a good cream sauce. And simple too. 1 t olive oil 1 c chopped onion 1/2 c chopped prosciutto or lean ham (about 3 ounces) 4 garlic cloves, minced 1/2 c dry red wine or 2 T balsamic vinegar 1/3 c vodka 1 T sugar 2 T tomoato paste 1/4 t black pepper 2-14 oz cans diced tomatoes, undrained 1/2 c half and half 2 T chopped fresh parsley Heat oil in a saucepan or large skillet over medium-high heat. Add onion, prosciutto, and garlic. Saute 5 minutes. Stir in wine and next five ingredients (wine through tomoatoes). Bring to a boil. Reduce heat to medium and cook uncovered for about 20 minutes. Remove from heat and stir in half-and-half and parsley. Yields 5 cups