Pumpkin Chocolate Chip Cookies

Prep time:  15 minutes

Cook:  11 minutes

Servings:  30 cookies

• 2 cups (250g) all-purpose flour (spoon and level to measure flour)
• 2 tsp baking powder
• 3/4 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 tsp salt
• 1/2 cup (100g) granulated sugar
• 1/2 cup (110g) packed light-brown sugar
• 1/2 cup (120ml) vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1 cup (240g) canned pumpkin puree
• 1 1/2 cups (255g) semi-sweet chocolate chips

Instructions

• Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper. 
• In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt for 20 seconds,
•  set aside.  In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar, brown
•  sugar and vegetable oil until combined. 
• Mix in egg and vanilla then blend in pumpkin puree. 
• With mixer on low speed, slowly add in flour mixture and mix just until nearly combined, scraping down the sides of the bowl
•  as needed (batter will be pretty wet). 
• With a rubber spatula, fold in chocolate chips while folding batter to evenly combined. 
• Drop dough 2 Tbsp (either using a medium cookie dough scoop or using two spoons) at a time onto baking sheets lined with
•  Silcone liners or parchment paper, spacing cookies two inches apart. 
• Bake in preheated oven until cookies are nearly set about 11 - 13 minutes. 
• Allow to cool several minutes before transferring to a wire rack to cool. 
• Store in a single layer in an airtight container (these are best once they've rested in an airtight container a few hours, they 
• soften throughout).

Notes

• Use canned pumpkin for consistent results.
• Substitute 2 1/2 tsp pumpkin pie spice for the spices listed here if that's what you've got. Or feel free to increase spices listed, I usually like to add 2 tsp cinnamon now.

VANILLA CREAM PIE

8-INCH

     8-inch Baked Pie Shell

1/2 cup sugar

3 tablespoons cornstarch

1/4 teaspoon salt

2 cups milk

3 egg yolks, slightly beaten

1 tablespoon margarine or butter, softened

1 tablespoon vanilla

   Sweetened Whipped Cream

9-INCH

     9-inch Baked Pie Shell

2/3 cup sugar

1/4 cup cornstarch

1/2 teaspoon salt

3 cups milk

4 egg yolks, slightly beaten

2 tablespoons margarine or butter, softened

1 tablespoon plus 1 teaspoon vanilla

  Sweetened Whipped Cream

Bake pie shell.  Mix sugar, cornstarch and salt in 1 1/2-quart saucepan.  Stir in milk gradually.  Cook over medium heat, stirring constantly, until mixture thickens and boils.  Boil and stir 1 minute.  Stir at least half of the hot mixture gradually into egg yolks.  Blend into hot mixture in saucepan.  Boil and stir 1 minute.  Remove from heat; stir in margarine and vanilla.  Pour into pie shell; press plastic wrap onto filling.  Refrigerate at least 2 hours but not longer than 48 hours.  Remove plastic wrap; top pie with whipped cream.

Banana Cream Pie:  Prepare 9-inch pie as directed except--press plastic wrap onto filling in saucepan; cool to room temperature.  Slice 2 large bananas into pie shell; pour filling over bananas.  Refrigerate until serving time; top pie with whipped cream an garnish with banana slices.

Butterscotch Cream Pie:  Prepare 9-inch pie as directed except--substitute 1 cup packed brown sugar for the sugar; decrease vanilla to 1 teaspoon.

Chocolate Cream Pie  Prepare 9-inch pie as directed except--increase sugar to 1 1/2 cups and cornstarch to 1/3 cup.  Stir in 2 squares (1 ounce each) unsweetened chocolate, cut up, after stirring in milk or stir in 2 envelopes (1 ounce each) premelted chocolate with the vanilla.  Omit margarine.

Coconut Cream Pie:  Prepare 9-inch pie as directed except--decrease vanilla to 2 teaspoons and stir 3/4 cup flaked coconut into pudding.  Sprinkle whipped cream with 1/4 cup flaked coconut.

SWEET CORN MUFFINS

1 cup flour

1/2 cup yellow corn meal

1/2 cup sugar

1/2 cup melted butter

2 teaspoons baking powder

1/2 teaspoon salt

2 eggs

1/2 cup milk

1/2 teaspoon corn syrup (optional)

Mix first 6 ingredients.  Combine eggs, milk and corn syrup in separate bowl.  Add flour mixture to egg mixture and blend well.  Spoon batter into greased muffin tins, filling each cup half full.  Bake at 450 degrees for 9 to 12 minutes.  Yield:  1 to 1 1/2 dozen large muffins.

 Hot Tomato Beverage

2 cans Campbell's Consume

1 can Tomato Juice

Heat

Beverages

Recipes from Josephine Savage Jones - Grandmother and Great-grandmother

Beverages

Hot Tomato Beverage

2 cans Campbell's Consume

1 can Tomato Juice

Heat

***********

Punch

1 cup water

2 cups sugar

1 can frozen lemonade

2 cans frozen orange juice

1 tsp. vanilla

1 tsp. almond extract

Combine

 ************

1 large (46 0z.) can pineapple juice

1 quart vanilla ice cream

1 pint orange sherbert

1 large bottle Sprite or Seven-up

Mix with mixer.  

Serve with cookies.

***********

Zora's Grapefruit Cocktail

1 small can crushed pineapple

3 grapefruit - pulp only

1 cup sugar

1/2 cup lemon juice

Mix all in electric mixer

Freeze to a slush

Serve with 7-up or gingerale

Top with a cherry

**********

Spiced Grape Juice

Make a good lemonade

Add grape juice

1 stick cinnamon

Simmer four hours.

**************

Graham Cracker Monster Cookies

These cookies are similar in taste to the Hello Dollies bar recipe, but are in a cookie form.  Delicious!

1  1/2 cups graham cracker crumbs (about 10 whole crackers, crushed)
3/4 cup all-purpose flour
2 teaspoons baking powder
1 (14-ounce) can sweetened condensed milk
1/2 cup (1 stick) butter, softened
1 teaspoon vanilla extract
2 cups chocolate chips
1 cup chopped walnuts (optional)
1 cup flaked coconut

Preheat oven to 350 degrees F.  Coat baking sheets with nonstick cooking spray.

In a medium bowl, mix together graham cracker crumbs, flour. and baking powder; set aside.  In a large bowl beat the sweetened condensed milk and softened butter with an electric mixer until smooth.  Add vanilla.  Stir in reserved crumb mixture until smooth.  Add choclate chips, walnuts, and cocnut and stir until mixed in.  Roll dough into 1-1/2-inch balls and place on prepared baking sheets.  Bake 12 to 13 minutes or until lightly browned.  Cool 5 minutes on baking sheets, then move to a wire rack to cool completely!

Makes 3 dozen cookies.

(Source:  "Sweets & Treats with Six Sisters' Stuff--100+ Desserts, Gift Ideas, and Traditions for the Whole Family," pg. 51.)

Homemade Twix Bars

1/4 cup granulated sugar
1 1/4 cups all-purpose flour
2/3 cup butter, at room temperature

CARAMEL LAYER
1/2 cup (1 stick) butter
1/2 cup brown sugar
2 tablespoons corn syrup
1/2 cup sweetened condensed milk

CHOCOLATE LAYER
2 cups chocolate chips
1 teaspoon vegetable oil

Preheat oven to 350 degrees F.  Coat a 9x9-inch pan with nonstick cooking spray.

In a small bowl, mix together sugar and flour, then cut in the butter with a fork or pastry cutter until mixture has formed into evenly-sized crumbs.  Press the mixture into the bottom of prepared pan and bake 20 minutes, until the edges start to turn a golden brown.

Remove from oven and let shortbread cool completely.

FOR CARAMEL LAYER:
Combine the cup butter, brown sugar, corn syrup, and sweetened condensed milk in a medium saucepan over medium-high heat.  Bring to a boil, stirring ocnstantly.  Continue stirring 5 minutes, and then remove from heat.  Stir an additional 2 to 3 minutes.

Pour caramel mixture over the shortbread crust.  Let caramel cool until it starts to firm up.

FOR CHOCOLATE LAYER:
In a microwave-safe bowl, melt together the choloate chips and vegetable oil on high power for 1 minute.  Stir.  Continue to heat and stir the chocolate mixture in 15-second intervals until it is completely smooth.

Pour chocolate over the caramel layer and let it cool.

Once the chocolate has hardened, cut into squares with a warm knife.  Makes 9 bars.

(Source:  Sweets & Treats with Six-Sisters Stuff--100+ Desserts, Gift Ideas, and Traditions for the Whole Family, pgs. 2,3.)

Korean Beef

1 Tablespoon sesame oil
1 pound lean ground beef (or ground turkey)
3 cloves garlic, minced
1/2 cup light brown sugar
1/4 cup soy sauce
1/4 teaspoon ground ginger
Salt and pepper, to taste
1/2 to 1 teaspoon crushed red pepper flakes (depending on how spicy you like it)
2 to 3 cups cooked white rice
1 bunch green onions, diced

Heat sesame oil in a large skillet over medium heat until shimmering.  Add ground beef and minced garlic and brown until no more pink remains.  Drain off most of the fat and add brown sugar, soy sauce, ginger, salt, pepper, and crushed red pepper.  Simmer for a few minutes to blend the flavors.  Serve over steamed rice and top with green onions.  Makes 6 servings.

(Source:  "Six Sisters Stuff--52 Menu Plans, Recipes, and Ideas to Bring Families Together," pg. 54.)

Best-Ever Chocolate Chip Cookies

Best-Ever Chocolate Chip Cookies

barely adapted from Anna Olson, Food Network Canada

Ingredients: 

3/4 c. unsalted butter, softened 

3/4 c. brown sugar 

1/4 c. granulated sugar 

1 egg 

2 tsp. vanilla extract 

2 c. all purpose flour 

2 tsp. cornstarch 

1 tsp. baking soda 

1/2 tsp. salt 

1 c. bittersweet chocolate chips

Directions:

1.  Preheat oven to 350 degrees F.

2.  In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.

3.  Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.

4.  Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet.  Bake for 8-10 minutes, until barely golden brown around the edges.  (The tops will not brown, but do NOT cook longer than ten minutes.)

5.  Let cool, on the sheet, on a wire rack for five minutes.  Remove from baking sheet and let cool completely.  Makes approximately 3 dozen.  Try not to eat them all.

(Via http://kelseysappleaday.blogspot.com/2011/08/best-ever-chewy-chocolate-chip-cookies.html?m=1) 

Soft Sugar Cookies

Soft sugar cookies with butter and sour cream and vanilla.

Cook Time: 10 minutes

Total Time: 10 minutes

Ingredients:

• 3 1/4 cups all-purpose flour, sift before measuring
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, room temperature
• 1 cup granulated sugar
• 1 egg
• 1 1/2 teaspoons vanilla*
• 1/2 cup sour cream

Preparation:

Into a bowl, sift together the sifted flour, baking soda, and salt. In a mixing bowl, cream butter, sugar, egg, and vanilla with an electric mixer. Beat for 2 minutes. Add sour cream and half of the sifted dry ingredients; beat 1 minute. Stir in remaining dry ingredients with a wooden spoon. Divide dough in half and roll each portion out on a lightly floured surface to 1/4-inch thick. Cut with floured cookie cutter. Place cookies on greased cookie sheets; bake at 400° for 8 to 10 minutes. Store soft sugar cookies in an airtight container.
Makes about 6 dozen soft sugar cookies.
*Replace part of the vanilla with ground nutmeg, if desired.

Source:  (southernfood.about.com/od/sugarcookies/r/bl30626h.htm)

Easy Lasagna (You don't need to boil the noodles!)

1

lb.  ground beef

2-1/2

cups  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

1

container  (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese  (I used cottage cheese in place of ricotta cheese.)

1/2

cup  KRAFT Grated Parmesan Cheese, divided

1/4

cup  chopped fresh parsley

1

 egg, beaten

1

jar  (24 oz.) spaghetti sauce

1

cup  water

12

 lasagna noodles, uncooked

make it

HEAT oven to 350°F.

BROWN meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups mozzarella, ricotta, 1/4 cup Parmesan, parsley and egg until blended.

DRAIN meat; return to skillet. Stir in spaghetti sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until blended. Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with foil sprayed with cooking spray.

BAKE 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.

Source:  (kraftrecipes.com/recipes/simply-lasagna-69196.aspx)

Taco Casserole

1 lb. ground beef
2 cups taco chips, crushed
1 cup sour cream
1 cup cottage cheese
2 cups medium picante sauce
1/2 cup onion, diced (optional)
1 1/2 cups shredded light cheese
1 to 2 cups shredded lettuce
1 cup tomato, chopped
1 (4.25 oz.) can black olives, chopped

Preheat oven to 350 degrees F.  Brown ground beef and drain.  In casserole dish, layer taco chips, ground meat, sour cream, cottage cheese, picante sauce, onions, and shredded cheese until the dish is almost full.  Cover with foil and bake for 30 minutes or until bubbly.  Top with shredded lettuce, chopped tomatoes, and chopped black olives.  Serves 6 to 8.

(Source:  Linda Evans Shepherd and Eva Marie Everson, "The Potluck Club Cookbook", pg. 134.)

Pecan Pie Mini Muffins

1 cup brown sugar, packed
1/2 cup flour
1 cup chopped pecans
2/3 cup butter (no substitutes), melted
2 eggs

Combine brown sugar, flour, and pecans.  Combine butter and eggs in separate bowl.  Stir into flour mixture.  Fill mini-muffin tins 2/3 full.  Bake at 350 degrees for 10-12 minutes.  Remove immediately.

Serves approximately 12.

(Source:  Linda Evans Shepherd and Eva Marie Everson, "The Potluck Club Cookbook", pg. 32)

Peanutty-Chocolaty Bars

1 cup butter or margarine
1 cup brown sugar
1/2 cup dark corn syrup
3/4 cup chunk-style peanut butter
4 cups oatmeal
1 (12 oz.) package chocolate chips

Combine in saucepan:  butter, sugar and corn syrup.  Stir over low heat until butter melts.  Stir in oatmeal.  Spread and pat into lightly greased (10 x 15") jelly roll pan.  Bake at 350 degrees F. for 15 minutes.  Do not overbake.

While baking, combine chocolate chips and peanut butter in saucepan; stir over low heat until blended.  Spread on hot base.  Cool slightly and cut.  Amount:  32 bars.

Scalloped Potatoes

6 medium potatoes, peeled and sliced
1 medium onion, sliced
2 tablespoons flour
2 cups whole or evaporated milk
Salt and pepper to taste
3 tablespoons butter or margarine

In a 2-quart greased casserole dish, layer potatoes and onion.  In a jar, combine flour, milk, salt, and pepper.  Screw lid on tightly and shake well until smooth.  Pour milk mixture over potatoes, and dot with butter.  Bake uncovered at 350 degrees for 1 hour.  Makes 6 servings.

(Source:  Utah State Fare, pg. 145)

Sticky Coconut Chicken

INGREDIENTS

Chicken:
• 6-8 boneless, skinless chicken thighs
• 1 cup canned coconut milk
• 1 Tbsp. minced fresh ginger
• 1 tsp. fresh ground pepper
• 1 tsp. red pepper flakes
• Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (I let mine marinade four about four to five hours). Grill on barbecue.
Glaze:
• 3/4 cup rice vinegar
• 1/2 cup sugar
• 3 Tbsp. soy sauce
• 1 tsp. red pepper flakes

DIRECTIONS

1. While the chicken is grilling, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. But once it starts getting really thick, immediately take it off the heat!
2. Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice.

Recipe Source: from Leigh Anne with my slight adaptations

(She uses the extra coconut milk as part of the liquid when she cooks the rice.  Yummy!)

(Source:  Mel's Kitchen Cafe, http://www.melskitchencafe.com/2008/07/sticky-coconut-chicken.html)

Raspberry White Chocolate Muffins

Muffins Ingredients:

1 cup milk
1/2 cup butter, melted
1 egg, slightly beaten
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup fresh or frozen (do not thaw) raspberries
1/2 cup white baking chips

Topping Ingredients:

1/4 cup butter, melted
1/4 cup sugar

Heat oven to 400 degrees F.  Combine milk, butter and egg in large bowl.  Stir in all remaining muffin ingredients except raspberries and white baking chips just until flour is moistened.  Gently stir in raspberries and white baking chips.

Spoon into foil or paper-lined 12-cup muffin pan.  Bake for 24 to 28 minutes or until golden brown.  Cool slightly; remove from pan.

Dip top of each muffin in melted butter, then in sugar.

VARIATION:

Raspberry White Chocolate Coffee Cake:  Spread batter into greased 9-inch square baking pan.  Drizzle with 2 tablespoons melted butter; sprinkle with 2 tablespoons sugar.  Bake at 375 degrees F. for 40 to 45 minutes or until light golden brown and toothpick inserted in center comes out clean.  Cool 10 minutes; cut into squares.

Nutrition Facts (1 muffin):  Calories 270, Fat 15g, Cholesterol: 50mg, Sodium: 440mg, Carbohydrates:  33g Dietary Fiber: 1g, Protein: 4g.

(Source:  Land O'Lakes)

Lemon Tea Cookies

for the cookies

¾ cup (1 1/2 sticks) unsalted butter
1 teaspoon lemon zest
1 tablespoon lemon juice
1 ¼ cup flour
½ cup cornstarch
1/3 cup confectioners’ sugar

for the frosting

¾ cup confectioners’ sugar, sifted
¼ cup unsalted cold butter, cut into 1/2 inch cubes
1 teaspoon lemon zest
1 teaspoon lemon juice

Divide in half. Shape each half into an 8×1 inch log and roll in plastic wrap. Refrigerate for 2 hours.for the cookies
Cream butter, lemon zest and juice until fluffy. In separate bowl, sift dry ingredients and mix into butter on low speed.

Cut into ¼ inch rounds. Bake at 350 F for 12 minutes. Cool and frost.

for the frosting
On low speed, mix the cold butter with electric mixer (use paddle attachment for a stand mixer) until smooth. Slowly add confectioners’ sugar until blended. Beat in the lemon zest and juice.

(Source:  http://mymadisonbistro.com/archives/lemon-tea-cookies)

Watermelon Lemonade Cooler

2 cups water
1/2 cup COUNTRY TIME Lemonade Flavor

3 cups chopped seedless watermelon

1 cup ice cubes

Blend all ingredients in blender on high speed until smooth.  Serve immediately.


HOW TO PREPARE WATERMELON-FLAVORED ICE CUBES
Puree additional chopped watermelon in blender until smooth.  Pour into ice cube trays; freeze until firm.  Use in place of plain ice cubes to add flavor to, and chill, your favorite cold drink, such as ginger ale or fruit juice.

Source:  www.kraftrecipes.com/recipes/fruity-lemonade-cooler-106254.aspx

Oven-Fried Potatoes

I usually half this recipe for our family.

12 medium potatoes, peeled and cubed
1/4 cup grated Parmesan cheese
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon pepper
1/3 cup vegetable oil

Place potatoes in two large resealable plastic bags.  Combine the Parmesan cheese and seasonings; add to potatoes and shake to coat.  Pour oil into two 15-in. x 10-in. x 1-in. baking pans, pour potatoes into pans.  Bake, uncovered, at 375 degrees for 40-50 minutes or until tender.  Yield: 12-14 servings.

Breakfast Casserole

1/4 c. chopped onion (optional), browned

1/4 c. chopped green pepper (optional), browned

2 cups cubed ham, bacon or sausage

1 cup grated cheese

1 dozen eggs

1 cup milk

1 (2 lb.) pkg. frozen hash browns, thawed (the chunk kind not grated)

1/2 tsp. salt

1/2 tsp. pepper

Mix onion, green pepper, meat and cheese.  Mix together eggs and milk.  Add hash browns, salt and pepper.  Mix all ingredients together.  Pour into a buttered 9 x 13 inch pan.  Top with 1/4 cup more grated cheese (and sprinkle top with parsley flakes if desired). Bake 30 minutes until set at 350 degrees.  Serves 12.

(Source:  Cooks.com)

Pumpkin Bars

These are moist enough without the added icing.  I like to mix in one cup of raisins before I bake them.  The rest of my family likes it when I mix in chocolate chips instead of raisins.  Sometimes I compromise. 

4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15 oz. can pumpkin
2 cups sifted all-purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda

Preheat the oven to 350 degrees F.  Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.  In a separate bowl, stir together flour, baking powder, cinnamon, salt and baking soda.  Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.  Spread the batter into a greased 13 x 10 inch baking pan.  Bake for 30 minutes.  Let cool completely before frosting.  Cut into bars.

Icing
8 oz. package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioner's sugar
1 tsp. vanilla extract

Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth.  Add the sugar and mix at low speed until combined.  Stir in the vanilla and mix again.  Spread on cooled pumpkin bars.

Chicken Enchilada Pasta

2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) cans green chili enchilada sauce (I used mild)
2/3 cup red enchilada sauce (I used mild)
1 can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheese (I used sharp cheddar)
16-20 oz. penne pasta (Depending on how “saucy” you want the pasta)

DIRECTIONS:
Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don’t boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.

Source:  (www.melskitchencafe.com/2009/10/chicken-enchilada-pasta.html)

Puffy Apple Pancake

2 tablespoons butter or margarine

2 tablespoons brown sugar

1/4 teaspoon cinnamon

1 cup thinly sliced, peeled apples (1 to 2 apples)

2 large eggs

1/2 cup flour

1/2 cup milk

1/4 teaspoon salt

Heat oven to 400 degrees F.

Melt butter in a 9-inch pie pan. Brush butter around sides of pie pan. Sprinkle brown sugar and cinnamon over butter or margarine. Arrange apple slices over sugar.

Beat eggs slightly in a medium bowl with a whisk. Stir in flour, milk, and salt until just mixed (do not overbeat). Pour over apples. Bake 30 to 35 minutes. Remove from oven and immediately loosen edges of pancake and turn upside down onto a serving plate.

Serves 2 to 4.

(Source: Janet Peterson, "Remedies for the 'I Don't Cook' Syndrome," pg. 256)

Orange Sticks

1 1/4 cups sugar

4 Tbsp. Knox gelatin

1/4 teaspoon salt

1 small pkg. orange Kool-Aid powder

2 cups sugar

1/8 teaspoon citric acid

Butter a shallow pan. Pour water in a separate saucepan and add gelatin. Let soak for 5 minutes. Add sugar, salt, Kool-Aid, and citric acid. Bring to a boil and wash sugar crystals down from sides of pan. Boil for about 20 minutes on medium heat, stirring constantly. Pour into prepared pan about 1/4-inch deep. If your pan is too big, fold foil to make a mock side. Let stand overnight at room temperature. Using a knife or scissors dipped in warm water, cut into 1/4-inch widths and 2-3-inch lengths, or simply cut to size desired. Refrigerate before dipping in chocolate so they are easier to handle.

(Source: Kelley Van Orden Dalley, "Home Cookin'," p. 233.)

Laurie's Chicken Casserole

Spread 1 cup uncooked rice in 9"x13" pan. Place raw chicken pieces on top of rice. Mix 1 can cream of chicken soup with 1 package Lipton Onion soup and 3 cups water. Pour over and cover with foil. Bake at 350 degrees for 1 1/2 hours.

Flakey Pie Crust

This recipe is by Tselani Richmond, who works as a personal chef, cooking instructor and food writer.  This recipe makes two crusts.  Use one for a sweet treat and one for a savory dish, or freeze one for later.

For fruit pies, add a small pinch of salt and a generous pinch of sugar. For savory dishes like quiche, just add a generous pinch of salt.

2 cups unbleached flour
Generous pinch of salt (for savory and sweet dough)
Generous pinch of sugar (only for sweet dough)
9 tablespoons unsalted butter
1 large egg, beaten
Water

Make a mound out of flour on a clean work surface. Sprinkle salt or sugar over flour. Break up butter with fingertips into small pieces over flour. Using fingertips or a pastry cutter, mix butter into flour until mixture resembles coarse cornmeal.

Make a well in center and add egg. Work egg into dough using fingertips. Sprinkle a little water over if crust looks too dry. Work dough into a ball, and then wrap it in plastic wrap and refrigerate it at least one hour.

Tip: This recipe uses a French technique called fraisage, which makes the crust tender and flakey. Once the butter has been worked into the flour, gather the dough into a shaggy ball. Pull off a small piece of dough and, using the palm of your hand, smear the dough against the counter top. Place the smeared dough in a pile and repeat the technique with small pieces of dough until the first ball of dough is gone. Gather the smeared dough into a ball and repeat the process. By smearing the dough against the countertop, you're creating long, thin sheets of butter through the crust that make the end result nice and flakey.

Roll out dough on a lightly floured surface, making quarter turns after each pass of the rolling pin. Use in sweet or savory dishes.

Makes 2 crusts

Nutritional information per crust if divided into 6 portions
Calories: 158; total fat: 9g; cholesterol: 40mg; sodium: 7mg; carbohydrate: 16g; total dietary fiber: 1g; protein: 3g

Carmellow Corn

My new favorite...

1/2 cup butter

1/2 cup brown sugar

1 cup miniature marshmallows

2 quarts popped popcorn

2 cups miniature marshmallows

nuts (optional)

Place butter and sugar in glass dish. Micro-cook 2 minutes. Stir and add 1 cup miniature marshmallows. Cook 1 minute more.

Mix 2 cups miniature marshmallows, popcorn and nuts together. Pour syrup over popcorn and shape into balls.

Yield: 8-10 popcorn balls

stuffed zucchini or red bell peppers

Mix and set aside:

2 c. brown rice (or white) cooked

1/2 c. walnuts

1/2 lemon, cut off the rind and white parts and take out the seeds (or just juice from 1/2)

1/4 tsp chili powder

a handful of cilantro, parsley will work too

2 chopped tomatoes

Next;

3 medium sized zucchini or red bell peppers

Cut lengthwise and hallow out the seeds from the zucchini or pepper. Spoon mixture in and bake at 350 for 20 min. Sprinkle some cheese and bake covered for 10 more minutes. Enjoy!

Ranch Veggies

3 Large potatoes chopped into 2" pieces

2 cups sliced carrots

1 medium zucchini

1 sweet bell pepper chopped

1 tomato diced

1 Tbsp onion powder

3 Tbsp ultra gel

1 Tbsp ranch dressing powder

1-2 c. rice milk, or cow milk

Steam potatoes and carrots till just tender. Mix ultra gel, onion powder and ranch powder and then add all at once into the milk in a large pot. Whisk till mixed well. Add steamed potatoes and carrots and chopped zucchini, sweet pepper and tomato and stir well until sauce has covered the veggies evenly. Cook on medium low heat till the zucchini is just tender. Enjoy!

Artichoke Tomato Alfredo

Ingredients:

one small bottle artichoke hearts (in brine, not packed in oil)

4-5 fresh tomatoes, chopped into large chunks

1 medium onion, chopped

2 cloves fresh garlic minced (or 1 tablespoon garlic powder)

1/2 cup fresh basil, chopped (or 3 tablespoon chopped dried)

2 heaping Tablespoon whole wheat flour

1/2 cup (or more) rice milk

1 small handful raw cashews

Whole wheat fettucini, macaroni or spaghetti noodles (i like the twisty kind because they hold the sauce)

Directions: Prepare fettucini, macaroni or spaghetti noodles al dente. Place onion, tomato, garlic and basil in a non-stick pan and saute in a little olive oil. Drain the artichokes cut them into small pieces. Mix your flour and rice milk and add that to the blender, also then add a small handful of raw cashews. Blend until very smooth. Add the cut artichokes and blender mixture into the saute; mix well and warm just until thickened. Top the pasta with the artichoke sauce.

*canned tomatoes just don't work as well it makes it taste more like spaghetti instead of Alfredo.

thanks tammy at http://www.simplehealthytasty.com/2008/03/artichoke-tomato-alfredo.html

Fresh Peach Cupcakes

Ripe peaches

1 lemon

cake mix - yellow, white or even lemon would be tasty

ultragell or similar thickener you don't have to cook

powdered sugar

butter

peel and puree 3-4 peaches depending on the size.

Stir in about a tsp fresh lemon juice. Set aside.

1 box mix made according to directions on the box except subsitute the oil for peach puree. Cook according to directions and then let cool. pinch out a little of cupcake in the middle to make room for filling.

Filling:

take about a tsp of ultra gell and maybe about a Tablespoon of powdered sugar. Mix very well. Wisk dry mixture into about a cup of peach puree till blended evenly. If you need to add more ultra jell then you will need to add a little more powdered sugar for it to incorporate evenly without lumping. Be sure to mix the gell and sugar very well beforehand.

pipe filling into cupcakes

Frosting:

use your basic recipe for buttercream, except substitute the milk for about a 1/4 c. peach puree. you may want to add a little more lemon juice too till it tastes right.

Frost cupcakes and eat immediately. If there are any left, keep cupcakes in the fridge.

Black Bean and Corn Wonton Cups

36 wonton skins

2/3 cup chunky-style salsa

1/4 cup chopped fresh cilantro

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1 can (15 1/4 oz) whole kernel corn, drained

1 can (15 oz) black beans, rinsed and drained

1/4 cup plus 2 tablespoons sour cream

Cilantro sprigs, if desired

Heat oven to 350 degrees F. Gently fit 1 wonton skin into each of 36 small muffin cups, 1 3/4 x 1 inch, pressing against bottom and side. Bake 8 to 10 minutes or until light golden brown. Remove from pan; cool on wire rack.

Mix remaining ingredients except sour cream and cilantro sprigs. Just before serving, spoon bean mixture into wonton cups. Top each with 1/2 teaspoon sour cream. Garnish each with cilantro sprig.

(Source: "Betty Crocker Party Food -- 100 Recipes for the Way You Really Cook," pg. 124.)

Kid Magnetizing Oatmeal

old fashioned oatmeal

almond milk

cook as normal

Toppings:

1 apple cored and chopped

juice from 1 orange

1/2 tsp cinnamon

pinch of nutmeg

Blend in a blender or food processor. Serve over oatmeal or pancakes

1 cup blueberries (frozen work)

juice from 1 orange

2 Tbsp agave nectar

1/2 tsp vanilla extract

Thaw berries, blend or food process. Serve over oatmeal or pancakes

Cheesy Kale Chips

One bunch of Kale

coating:

1/3 cup raw cashews

2 Tablespoons fresh lemon or lime juice

3 Tablespoons water

1/4 cup olive oil

1/2 teaspoon Real Salt

¼ cup nutritional yeast

1 small chunk of onion (i use one pearl onion)

½ teaspoon chili powder

1/4 teaspoon cayenne

1 clove garlic

Ground black pepper to taste

Blend all ingredients until smooth in blender. Put the sauce and torn up pieces of kale in a big mixing bowl and toss with hands until all leaves are coated. Set them on a nonstick sheet on your dehydrator. Dry them at 115 degrees for 6-12 hours, take off sheets, turn them over and dry for 2-4 hours more, until crispy.

*You can also do it in the oven on the lowest temperature for much less time, just keep an eye on it! And if you do it at a temperature higher than 116 degrees it will not be considered a "live food" anymore, and the enzymes will be destroyed. It will still be good, just not live.

*It is the coating that makes or breaks these! These are so good, my three year old got upset when one of the two containers of kale chips we made were empty. "you ate all my kale chips mommy!" Good thing I doubled the recipe!

Thank you Tammie at simplehealthytasty.com

Baked Oatmeal

Jess made this for us while we were visiting. We devoured pan after pan after pan. Thanks for sharing Jess!

6 cups oatmeal, either quick or old-fashioned

1 1/2 cups brown sugar

1/2 cup oil

1/2 cup applesauce

2 cups milk

4 beaten eggs

1 teaspoon vanilla extract

1 tablespoon baking powder

2 teaspoons salt

Preheat the oven to 350 degrees. Mix all ingredients together and pour into a greased 9X13-inch baking pan. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.

Serve with milk and/or fresh fruit.

The recipe can be easily halved and baked in an 8X8-inch pan.

(Source: http://www.melskitchencafe.com/2009/07/baked-oatmeal.html)

Snow Cone Syrup

• 2 cups white sugar
• 1 cup water
• 1 (0.13 ounce) package unsweetened, fruit-flavored soft drink mix
• 
  

In a saucepan, stir together the sugar and water. Bring to a boil, and boil for about 1 minute. Remove from heat, and stir in the drink mix. Allow to cool, and store in a container for pouring. Pour over shaved ice to flavor. Yield: 12 servings.

(Source: Allrecipes.com)

Rose Sauce

This recipe is from Mike's family. It's delicious served with a pork roast. I usually half the recipe when I make it.

2 (8 oz.) cans tomato sauce

1/2 cup water

1/2 cup apple cider vinegar

2 tablespoons cornstarch

1/2 cup brown sugar

1/2 cup dark corn syrup

1 teaspoon salt

1/4 teaspoon pepper

Combine all ingredients and cook on low heat until thickened.

Homemade Energy Bars

Peanut Butter Snack Bar
1 cup Dates
1 1/2 cup peanuts
2 TBS unsweetened cocoa powder (optional)
pinch of salt
Place all ingredients in a food processor.When they come together into a paste, you’re ready.Line a loaf pan with parchment, and press the mixture into the pan.Remove paper from pan, and slice into bars

Almond Chocolate Covered Cherry Bars
1 cup whole almonds
2 Tablespoons cocoa
1 1/4 cup dates
1 cup dried bing cherries

Chop the almonds in a food processor until you have a mix of chunk sizes. Add cocoa and pulse once. Add dates and cherries and pulse until well combined. Line a loaf pan with wax or parchment paper, press fruit and nut mixture into the pan and press down firmly. Remove from the pan, cut into bars, and wrap individually in plastic wrap or wax paper, tie with string.
store in airtight container inside the refrigerator or freezer.

Mexican Chocolate Snack Bars
1 1/4 c chopped dates
1 c toasted almonds
1/2 c toasted walnuts (toast nuts in a pan on medium high heat for a few minutes)
3 TBS unsweetened cocoa powder
1 tsp cinnamonpinch of salt
*same directions as above

Cashew Cherry Snack Bar
1 c. cashews
1 c. dates
1 c. cherries
*same directions as above
*my favorite

Blueberry Snack Bar
1 cup pitted dates rough chopped1 cup dried blueberries (or other dried fruit such as cherries, apricots, cranberries)1 cup nuts such as walnuts or pecansZest of 1/2 a lemon (optional depending on type of fruit used)1/4 teaspoon cinnamon
*Same Directions as above


*The longer you process them the more oils from the nuts are released making them gooeyer
*Freeze great, and are great ingredients to have in your food storage. They are fast and require no cooking time!

Thank you http://www.thesisterscafe.com/