Apple Pancakes, and Cider Syrup

This recipe is from a good friend of mine. Her family has it as a Christmas morning tradition. She shared it with us, and we love it!


2c. bisquick pancake mix
1/2 tsp. cinnamon
1 egg
1 1/3 c milk
3/4 c. grated apples
mix and make pancakes

syrup
1 cup sugar           2c apple cider
2Tbls cornstarch    2 tsp lemon juice
1/2 tsp pumpkin pie spice
1/4 cup butter
melt butter in sauce pan then add cider, lemon juice, sugar and spice.
Bring to boil and then add cornstarch boil till thickened.

This is a warm comfort food. M-m-m!

Pumpkin Seeds

Most delicious pumpkin seeds recipe I have come across

I thought I would just give you the link, because I had a hard time finding it....I need to work on my Google search skills I guess. Any way, I loved this recipe last year, and our teenager told me it was disgusting. Soooo, I decided I would chuck the recipe...and this year he was begging for it. Funny how that works. I am pretty sure I have done the same to my mom, so I won't complain. I do add some Parmesan cheese for flavor. Enjoy.

Pumpkin Casserole

A friend of mine brought this by to me as a treat, and I have to say I don't think I shared it with anyone...shame on me! It sure is good though!

2 c. pumpkin puree
1 c. evaporated milk
1 c. white sugar
2 eggs
1 t. vanilla
1/2 c. butter
2 pinches ground cinnamon
1/2 c, flour
1/2 t. baking powder
1/4 t. salt
1/8 t. baking soda

Preheat your oven to 350.

Combine all of the ingredients. Spoon into casserole dish.

Bake 1 hour.

This tastes great fresh out of the oven or chilled....if it makes it to the fridge *wink*.

Ziti Concoction

1 lb. hamburger
1 can favorite marinara sauce
1/4 c. Parmesan cheese
3/4 c. sour cream
1 can sliced mushrooms, drained
12 oz. cooked pasta

combine, and maybe, just maybe your kids will enjoy it as much as mine do!

Olive Garden Chicken Carbonara

1 lg chicken breast
1/2 c. olive oil
1/2 c. hot water
1/2 T. italian seasoning
1/2 T. minced garlic
6 slices of bacon crumbled
1 1/2 T. flour
1/2 c. parmesean cheese
2 c. heavy cream
2 c. milk
1/4 t. pepper
1/4 t. salt
1 lb linguini
1 1/2 T. parmesan cheese
1 1/2 c. shredded mozzarella cheese
1 T. minced garlic
1 T. fresh chopped parsley

1.   Whisk ingredients 2-5 together and place in bag with chicken.

2.   Refrigerate chicken 30 min.

3.   Cook the pasta while cooking the sauce.

4.   For the sauce:

5.   Melt the butter in a large saucepan over medium heat.

6.   Add garlic and bacon bits.

7.   Saute 5 minutes, stirring frequently.

8.   Add flour, parmesan cheese,  cream, milk, pepper, and salt. Whisk together.

9. Bring to boil, reduce heat and simmer, stirring occasionally.

10.  in a large bowl combine cheese, garlic and parsley. Set aside.

11.  In large skillet cook chicken and cut into pieces.

12.  Add chicken to sauce and simmer 3 min.

13.  Place the pasta in a serving bowl, and pour sauce over it.

14.  Add cheese mixture and mix together.

Canning Tomatoes

I received these instructions from one of my "Mom's". I trust her advice because she has earned many a blue ribbons for her canning at state fairs. My only regret is I didn't learn more from her before she moved...here we go !

Bring a pot of water to a simmer. Drop your tomatoes in. When their skins split, remove them from the pot to a sink of cold water. Peel and quarter.

Each jar will need 1/2 t. salt and 2 T. of lemon juice. Then press in as many tomatoes you can fit into a jar, leaving 1/2 inch to the top.

after filling your jars make sure you have cleaned to rims of your jars and removed any tomato debre and/or juice. She recommended using a good paper towel to leave it dry.

Place the lids on the jar and then the ring firmly. Place jars into cold water bath, bring to boil for 45 min.

Allow to cool and seal. Place in storage and repeat.

Poppy Seed Chicken

4-5 chicken breast
2 cans cream of ___________ soup
1 8 oz. package of cream cheese
1 8 oz. sour cream
2 T. poppy seeds

Grill chicken, throw in crock pot with  remaining ingredients. Cook on low 6-8 hours. Enjoy. Tastes great served over rice.

Creamy Tomitilla Salad Dressing

1 packet Hidden Valley Ranch Buttermilk Dressing
1 c. butter milk*
1 c. sour cream or mayo
2-3 tomatillas (peel off outer leaves)
1 t. crushed garlic
1 bunch fresh cilantro
1 t. red pepper
2 t. lime juice
salt and pepper to flavor


Blend all ingredients in blender and refrigerate. This is great served over taco salad and burritos.

Rainbow Cupcakes

1 cake mix
1/2 c. yogurt (we like strawberry)
1 c. sour cream
4 eggs
1/2 c. water
1 small box of pudding
food coloring

Preheat oven to 350. Beat everything except food coloring until well combined. Batter will be thick. Divide into 5 bowls. Add food coloring to each bowl. Stir well, and spoon into cup cake tins. bake 22-25 min. Remove and cool

Makes 24 cup cakes

Meat Loaf

1 can chopped mushrooms
1 slightly beaten egg
1 t. salt
dash of pepper
1 1/2 lbs ground beef
milk
1 1/2 t. Worcestershire sauce
1/2 t. dry mustard
1 1/2 c. soft bread crumbs  or  1 pkg crushed saltines

topping;
3 T. ketchup
1 1/2 T. light corn syrup

Drain mushrooms, reserving liquid. Add milk to the liquid, enough to make 1/2 c. Pour in mixing bowl and egg, Worcestershire sauce, seasonings and crumbs. Set 5 min. Stir in beef and chopped mushrooms.

Shape into loaf in 9x13" pan. Bake @ 350 for 1 hour.

Combine the ketchup and corn syrup, brush over meat loaf and bake 15 more min.

Hawiian Hay Stack Sauce

2 cans cream of chicken soup
1 c. chicken broth or water
2 c. cooked and cubed chicken
Curry powder to taste

Cube and cook chicken. Instead of draining water or broth add soup and stir. Add curry and stir well.

This is great served over rice topped with things like pineapple chunks, chopped olives, onions, diced peppers, diced tomatoes, shredded cheese, just about anything you can imagine up.

Santa Fe Casserole

1 lb. hamburger
1 pkg taco seasoning
2 c. chicken broth
1/4 c. flour
1 c. sour cream
1 7oz. can diced green chillis
1 11oz. pkg tortilla chips
2 c. grated cheese

In medium skillet, brown and break up hamburger. Drain and rinse. Add taco seasoning and stir well.

In small bowl combine broth and flour. Add to meat. Bring to boil to slightly thicken. Stir in sour cream and chillis. Blend well.

In 9"x13" pan place a layer of 1/2 chips. Top with 1/2 meat mixture, then 1/2 cheese, then repeat these layers.

Bake uncovered @ 375 for 20 min.

Let stand 5 minutes, then enjoy.

***

Potato and Corn Chowder

4-5 medium potatoes cubed
3-6 strips of bacon chopped
1 medium onion chopped
2 stalks of celery diced
2 shredded carrots
2 cans corn, drained
3 cans cream of chicken soup
3 cans milk
1-2 t. salt
chopped parsley

Brown onions and bacon together.

Add potatoes, carrots and celery with 1 c. water, cover and bring to boil. Cook on low until potatoes are tender.

Add corn, soup, milk, salt and parsley. Simmer for flavors to blend. M!

Cinnamon Rolls

My husband was teaching youth in the mornings for a couple of years. Friday mornings he or myself would cook them up something delicious for breakfast. I can't remember where I found this recipe, but it was a hit! They were gone before one could wink.

Rolls:
1/2 c. warm water
2 T. melted butter
1 t. salt
2 pkgs dry yeast
3 1/2 oz. pkg vanilla pudding 2 eggs
6 c. flour

Filling:
1 c. butter softened
4 t. cinnamon
2 c. brown sugar

In large bowl combine water, yeast and sugar. Stir until dissolved. Set aside.

In separate bowl large bowl prepare pudding according to package directions. Add butter, eggs and salt and mix well.

Add yeast mix and blend.

Gradually add flour; knead until smooth. place in grease bowl. Cover and let rise until doubled. Punch down and raise again.

Roll out flour on board to 35"x 21". Take 1 c. soft butter and spread over surface.

In bowl mix brown sugar and cinnamon. Sprinkle over top. Roll up very tightly.

With knife, notch every 2"  cut with thread

Place in lightly grease pan 2" apart. Lightly press down with palm of hand on each roll. Cover and rise to double.

Bake at 350 for 15-20 min. Remove when they begin to turn golden brown. Do not over bake.

Frosting:
8 oz. cream cheese
1 t. vanilla
1 T. milk
1/2 c. butter
3 c. powdered sugar

Mix all ingredients until smooth. Spread over cinnamon rolls after removed from oven, it will help them stay moist, and the frosting will milt into the roll making each bite mouth watering.

These are well worth your time! (If you have it...lol!)

 

Beef Burrito Skillet

1 lb hamburger
1 pkg taco seasoning
1 an beans drained
1 c, chunky salsa
4 tortillas cut into squares
1 c. shredded cheese
sour cream

Brown meat in large skillet on medium high. Drain and rinse.

Add taco seasoning, beans , salsa; stir bring to boil. simmer on medium low 5 min.

Stir in tortillas; top with cheese and cover. Let stand 5 min. or until cheese is melted.

Top with:   lettuce, sour cream, green onions, olives, diced tomatoes, etc. whatever floats your boat.

Cheddar Chicken Spaghetti

7 oz. spaghetti, cooked
2 c. cubed and cooked chicken
2 c. shredded cheese
1 can cream of chicken
1 c. milk
1 pinch of salt
1 pinch of pepper

After grilling the chicken and cooking the noodles, add the remaining ingredients. Cook until the cheese is melted. Serve. M-m good!

Zucchini Bread

I received this recipe from my sister and love it because it is moist. Chocolate chips were added to the recipe only cause I am a chocholic and well, that is the way I roll at times, but it is just as good with out them *grin*.

3 c. flour
2 c. sugar
2 c. grated zucchini
1 t. cinnamon
1/4 t. baking powder
3 eggs
1 c. oil
1 c. chocolate chips
1 t. baking soda
1/2 c. sour cream

Preheat oven 350. Grease 2 9x5" bread pans.

Beat together eggs, sugar, and oil. Blend in grated zucchini and then sour cream. Mix in dry ingredients. Stir in chocolate chips, pour into pans.

Bake 80 min. Cool on wire rack.

Zucchini and Basil Bake

1 T. olive oil
2 cloves garlic
1/2 onion, chopped
1-2 zucchini(s) chopped
1/2 c. shredded muenster cheese
4 fresh basil leaves
2-3 16 oz. cans stewed tomatoes
1-2 eggs

Put oil in pan, saute onion and garlic until translucent. Add zucchini. Stir and cook for a few min. Chop basil and add to pan.

Stir in tomatoes and shredded cheese.

After cooking for 5 min. Add 1-2 eggs, one at a time stirring. Place in casserole dish and bake at 350 for 45 min.

To make a crusty top crush corn flakes(1/4 c.) and stir in +/- 1/4 c. Parmesan  and sprinkle over the top.

Roast Beef

2-3 lb roast
1 can cream of mushroom
1 envelope onion soup mix
3 T A1 stake sauce
1 T Worcestershire sauce

Place all ingredients on crock pot cook high for 4 hours, or high 8 hrs. 

Macaroni Salad

2 lbs elbow macaroni cooked
2 c. mayo
12 boiled eggs
4 celery stalks, sliced
1 small bag frozen peas
garlic powder
paprika
pepper
3/4 c. dill relish

combine ingredients and chill. Then enjoy.

Taco Cassereole

1 lb hamburger
1 can corn, drained
1 can of beans, drained and rinsed(once again, if I use black beans I like to leave some of the juice for flavor.)
1 can tomato soup
taco seasoning
shredded cheese
Crushed cheese Doritos

Brown hamburger, drain and rinse. Add corn, beans, soup and sauce. Season with taco seasoning. Bring to simmer. Pour into 9x13" pan. Sprinkle with cheese and chips. Bake at 350 for 10-15 min. Enjoy. (When our second boy is home we have to double this...*grin*).

Chicken Poppy Seed Casserole

1 tube Ritz crackers (smashed)
1/4 c. butter (melted)
Shredded and cooked chicken (however much)
1 can cream of mushroom/chicken soup
8 oz. sour cream
2 T. poppy seeds

Mix together crackers and butter, spread 1/2 mix onto 9x9" pan. Mix together chicken, cream soup, sour cream, and seeds. Spread over crackers. Top with remaining  crackers. Bake at 350 for 20-30 min. or until there are bubbles around the edges. Serve over rice.

Double recipe for 9x13" pan.

Banana Bread

2 c. flour
1 t. baking soda
1/4 t. salt 
1/2 c. butter
3/4 c. brown sugar
2 eggs, beaten
2 1/3 c mashed bananas
1 c. chocolate chips

Preheat oven 350. Lightly grease loaf pan.

In large bowl combine flour, baking soda, and salt. In separate bowl cream butter and brown sugar. Stir in eggs, mashed bananas, and chocolate until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared pan.

Bake 60-65 minutes. Let bread cool 10  min in pan and then on wire rack.

Cashew Chicken

1 lb chicken breasts cut into 1" strips
3/4 c. orange juice
1/3 c. honey
1/4 c. soy sauce
1 T corn starch
1 t. ground ginger
1 t garlic salt
1/2 t pepper
2 T veggie oil
4 green onions chopped
3 large carrots cleaned and sliced
2 celery stalks sliced
1 c. cashews

For sauce combine juice, soy sauce, honey, corn starch and seasonings. Set aside.

Heat 1 T oil until it begins to smoke. Stir fry veggies until onions become fragrant. Remove from wok.

Heat another T oil and stir fry chicken until tender and browned.

Add cooked veggies, nuts and sauce. Continue cooking until sauce bubbles and thickens. serve hot over rice....delish!

Carmel Dip

My children think this is the best apple did E.V.E.R. They love it! So here you go!

1 oz. bag caramels
4 c. mini marshmallows
2/3 c. heavy cream

In large glass bowl microwave the caramels and marshmallows, stirring occasionally. Once the caramels and marshmallows are melted and smooth, add heavy cream and stir until smooth again. This is great drizzled over apples, apples dipped for caramel apples, or simply as a dip for your apples.

Carmel Corn

2 1/2 c. brown sugar
1/2 c. butter
1 c. corn syrup
1 c. sweet and condenced milk
1 t. vanilla
3 gal. popped pop corn

In pan over medium high heat stir brown sugar, karo, and butter until sugar dissolves. Add milk. stir until soft candy stage(boils 1-2 min.) Remove from heat. Add vanilla.

Pour over popcorn and stir until evenly coated....m-m good!

Simply Sensationsal Truffles

2 1/2 pkg (20  squares) Semi-sweet baking chocolate, divided
1 8 oz pkg softened cream cheese

Melt 8 squares of chocolate as directed on pkg.

Beat cream cheese with mixer until creamy. Blend in melted chocolate, Refrigerate until firm.

Shape into 36 balls place on wax paper covered baking sheet.

Melt remaining chocolate. Using a fork, dip truffles and return to baking sheet. Decorate, then refrigerate 1 hr.

Cream Cheese Frosting

1 8 oz. cream cheese
5 T soft butter
2 t vanilla
2 c. sifted powdered sugar

Using betters, beat together cream cheese, butter and vanilla until creamy and smooth. Gradually add powdered sugar until it reaches your desired consistency...some times I have had to use just a little more than the recommended two cups...this by the way is finger licking good...*grin*

Funeral Potatoes

Because sometimes we are just dying to have something this good...*grin*

In mixer, blend:
1 big tub of sour cream
2 cans cream of mushroom soup
1 8 oz. pkg cream cheese

Stir in 2 c. shredded cheese
2 bags DICED hashbrowns

Dump in large cake pan.

Sprinkle with more cheese(because it just makes it that much better!)and crushed corn flakes.

Bake @ 350 until it begins to smell really good and is hot in the middle. Now it is time to eat this glorious food....just saying!

Potato Wedges

1 bottle of Italian salad dressing

preheat oven 250

Remove skins from potatoes. Cut into wedges. Place wedges in a bowl. Pour dressing over the top. Shake until well covered.

Place wedges in an oven safe pan

Bake uncovered 30-40 min, turning potatoes every 15 min.

you can sprinkle some cheese over the top just moments from removing from the oven.

***The fun thing about this recipe is if you would like, you can use just about any dressing you may have in your cupboards. If that doesn't suit your fancy, you can use just about any herb and a little oil and come up with your own concoctions of deliciousness.

German Pancakes

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

Preheat oven 425. Melt butter in 8x8x2" casserole dish.

Beat remaining ingredients together. Slosh butter around sides of pan. Pour in batter.

Bake 20 min.

Serve covered with powdered sugar, jam, syrup, berries...what ever you little heart desires. Then enjoy it!

South Wester Stir-fry

1 lb hamburger
1/2-2 c. salsa
1 can corn
1 can black beans
1 T cornstarch

Brown hamburger. Drain, drain corn and beans(I love to leave some of the juice in the beans for flavor), add to meat.

Add corn starch to salsa, stir well and pour into burger mixture. Stir until thickened.

Eat with warm tortillas burrito like or as a dip with tortilla chips. Our family likes it either way.

Baked Burrito Pizza

This is my version of something I found in a Pampered Chef recipe book, so I can't take any credit for it, but my family enjoys it all the same.

2 plum tomatoes thinly sliced
3 c. diced and cooked chicken
1/2 c. chopped onion
2 T lemon juice
3/4 c. chunky salsa
1 T taco seasoning
1 clove of garlic pressed
1 1/2- 2 c. colby cheese grated
4 11-11 1/2" tortillas
1 can refried beans

Pre heat oven to 425. Slice tomatoes and set aside. Dice and cook chicken. While your chicken is cooking chop the onion and mix with salsa and lime juice. When the chicken is done add salsa mix, and taco seasoning and garlic. Cook until simmering, remove from heat, stir in 1/2 c. cheese.

Arrange tortillas on a round stone overlapping. Spread refried beans forming a 10" square. Spread chicken mix over that and then fold tortillas into square(envelope like).

Arrange tomatoes on top, sprinkle remaining cheese. Bake 18-20 min. or until edges are slightly browned.

Ginger Bread Frosting

4 egg whites
6 c. powdered sugar
1/2 t. cream of tart

With electric mixer beat egg whites with 1 c. sugar and cram of tart until smooth.

Add remaining sugar one cup at a time. Mix until creamy smooth.

Suzies Peppermint Balls

1/2 c. butter
3/4 c. powdered sugar
1 egg
1/2 t. vanilla
1/2 t. peppermint extract
1 1/2 c. flour
2 t. baking powder
1/2 t. salt
1/4 c. crushed peppermint candies

Cream ingredients together stiring in crushed candy last. Form into balls and bake for 10-12 min. @ 350.

DO NOT OVER BAKE.

Glaze with powdered sugar and water, and top with more crushed candies.

Peanut Butter Play Dough

1 c. peanut butter
1 c. corn syrup (karo)
1 1/4 c. powdered milk
1 1/4 c. powdered sugar

Stir all ingredients together and then knead. Now have a worry free play/eat experience.

No Bake Cookies

1 3/4 c. sugar
1/2 c. milk
1/2 c. butter
4 T. cocoa powder
1/2 c. peanut butter
3 c. quick oats
1 t. vanilla

In medium sauce pan combine sugar, milk, butter and cocoa. Bring to boil, and cook 1 1/2 min. Remove from heat and stir in peanut butter, oats, and vanilla.

Drop on wax paper and cool until hardened.

Peanut Butter Popcorn

This is a family favorite treat, and to be honest, my daughter shared this with me...we love it, hope you do too!

1/2 c. corn syrup
1/2 c. sugar
1/2 c. peanut butter
6-8 c. popped popcorn
1 t. vanilla

Pop popcorn, place in bowl and put aside.

In small pan melt together syrup and sugar...until a slight boil. Remove from heat, add peanut butter and melt as stirring. Add vanilla

Stir over popcorn and enjoy

French Bread

2 1/2 c. water
2 T.  yeast
2 T.  sugar
1 T.  salt
3 T.  Oil
7 c. flour

Dissolve water, yeast and sugar. Sit for 5 min. Add remaining ingredients. Mix till moistened, knead let raise 20 min. or more.

Flour hands and form into 2 loaves. Grease pan and sprinkle with corn meal.

Stand 20 min.

Bake at 450 until golden brown, 25-35 min.

May add butter on top.

***shhhhh....I received this recipe from another great bread maker!

Nancy's Decadent Chocolate Delight

1 pkg devils food cake mix
1 c. sour cream
1 c. chocolate chips
1 c. water
4 eggs
3/4 c. canola oil
1 4 serving box of chocolate pudding filling
almond extract (a few drops)

Grease inside of Crock pot.

Combine all the ingredients, mix well and pour into crock pot.

Cover and cook on low 6-8 hours or on high 3-4.....up to 10hrs on low.

Serve hot w/ ice cream, cool whip, strawberry filling...anything you like!

Abby's Corn Bread

My friend Abby has never disappointed me when it comes to bread! This is no different, her corn bread is moist and delicious!

1/2 c. butter
1 c. sugar
2 eggs
1 c. cornmeal
1 1/2 c. flour
1/2 t. salt
2 t. baking powder
1 1/2 c. milk

9x13 / 350 degrees / 30 min.

Aunt Bev's Cheese Log

I absolutely love this! I don't wrap it in chives, but I am sure its great...lets go!

1/4 c. Mayo
2 oz. chipped beef, chopped
1 t. horseradish sauce
1 T. pimento
8 oz. cream cheese
2 oz. shredded swiss cheese

Cream together cream cheese, mayo, and horseradish. Add beef, pimento, and swiss cheese. Then chill for 2 hrs. Set form into log form, roll into chopped chives. Wrap w/ saran wrap until ready to eat.

Dad's Chili Recipe

This recipe is my dad's. As a kid we would have it every Sunday. We didn't have a lot of money, so my dad would make it stretch by adding potatoes. We loved it! He can't stand it with potatoes, because that wasn't the way he meant for it to be, but if you try this, you might be converted yourself, so lets get started!

1 can of kidney beans, rinsed
1 can of chili beans
2 cans diced tomatoes
1 lb hamburger
3 cans tomato sauce & equal parts water
3-4 potatoes
garlic to taste
onion
chili powder
Cayenne  pepper

Brown hamburger and onions together. Add other ingredients and simmer approximately 2 hours and then enjoy!

Snider's Cream of Mushroom Soup

1 lb mushrooms
1/2 c. butter
1 T. lemon juice
1 small minced onion
3 1/2 c. chicken broth
salt and pepper to flavor
1 c. heavy cream

Trim tough mushroom stems and set aside. Thinly slice mushroom caps. In large sauce pan over medium high heat melt butter and saute the sliced mushrooms and lemon juice until mushrooms are tender. Stir constantly. Reduce heat to medium low and remove the mushrooms with a slotted spoon.

With remaining butter cook onion, and mushroom stems until onions are translucent. Stir in flour blend and cook 1 min. Stirring constantly. Gradually stir in broth, cook until thickened, stirring all of the times. Place 1/2 the mix in blender on high until smooth. Put back in saucepan, add salt and pepper. Stir in cream and add sliced mushrooms. Reheat until boiling and then serve.

Feijoada (Brazilian black beans)

4-6 cans of black beans
1 lb kielbasa sausage sliced
1 lb bacon raw and sliced
garlic for taste
salt for taste
1/2 onion finely chopped, or powdered onion for taste

Combine all ingredients in a crock pot. Cook low 6-8 hours, or high 3-4. Stir occasionally. Serve over rice. Delish!

Reese's Peanut Butter Bar's -Cami

1 c. butter melted
2 c. ground graham cracker crumbs
2 . powdered sugar
1 c. + 1/4c. peanut butter
1 1/2 c. semisweet choclate chip cookies

In medium bowl, mix together the melted butter, graham cracker crumbs, sugar and 1 c. peanutbutter until well blended. Press evenlt into the bottom of an ungreased 9x13" pan. In a medium bowl over simmering water or in microwave, melt chocolate chips with remainder of peanut butter, stiring occassionally until smooth. spread over the peanut butter layer. Refridgerate for at least one hour before cutting into squares.

Italian Soup

This is comparable to the soup you can eat at Olive Garden.

1 lb Italian sausage
2-3 cans chicken broth
equal parts milk
3-4 potatoes
1 stalk of kale

Fry sausage, breaking it up as you cook. When done Drain  and place in large soup pan.

Add chicken broth and equal parts milk

Dice potatoes and add to soup. Bring to a boil, then lower hear to med/hi and simmer.

When potatoes are soft shred Kale and add to soup. Cook 2-3 min.

Serve hot

Tips: Parmesan or cheddar cheese sprinkled over the top and bread sticks are the perfect things to complete this dish. Hope you enjoy it!

Tortellini Toss

Our oldest brought this home and we quickly embraced it as a fave.

2 chicken breast, cubed
1 clove of garlic, minced
olive oil

In large fry pan brown chicken.

Add
1 t. salt
2 t. basil
1 t. lemon pepper

Blend together

Add
1 bag of fresh snow peas

Put aside. cook 1 16 oz. pkg of tortellini cooked as instructed on bag.

When Pasta is done, add chicken mix.

Add
+/- 1 1/2 c. fresh shredded parmesan cheese (usually located by the cream cheese)
1/4 c. water for moisture an serve warm.

MMM! So good!

Enchilada Soup

This is my husbands specialty, and a family favorite!

1 lb chicken breast cubed
1 T. oil
1/2 c. chopped onion
1 clove garlic minced

Saute together

Add:
1 qt chicken broth
1 c. mesa hernia
3c. water
1 can enchilada sauce
2 c. shredded cheddar
1 t. salt
1 t. chili powder
1/2 t. cumin

Allow to simmer then serve with the following or whatever you choose:
tortilla chips
pico de gallo
shredded cheese
sour cream
diced tomatoes
cilantro
chopped olives
etc.

Moist Corn Bread

A friend of mine made this when I had a baby and it was delicouse!

1/2 c. butter
1 c. sugar
2 eggs
1 c. cornmeal
1 1/2 c. flour
1/2 t. salt
2 t. baking powder
1 1/2 c. milk

9x13" pan/ 350 degrees F/ 30min.

Dad's Chili

My Dad used to make this for us as kids for a Sunday dinner. We didn't have a lot of money back in the day so he would add potatoes to make it more filling. We LOVED it as kids! now when my dad shares the recipe he skips the potatoes(he thinks they ruin it) however I make it that way as do my siblings and we still love it.

1 can kidney beans, rinsed
1 can chili beans
2 cans diced tomatoes
1 lb hamburger
3 cans tomato sauce with equal parts water
3-4 potatoes, diced
Seasonings to your likings:
garlic' onion, chili powder, cayenne, bell peppers(my brother goes as far as to add jalapeno peppers)

Cook hamberger and onions together. Add other ingredients and simmer aprox. 2 hours. Add water as you desire. Then eat it up yum!

Cheese Log

I love the flavors of this Cheese Log! My aunt used to make it for me all the time, I think she found it in a magazine.

1/4 c. mayo
2 oz. chipped beef chopped
1 t. horseradish sauce
1 T pimento
8 oz. cream cheese
2 oz. shredded Swiss cheese

Cream together cream cheese, mayo, and horseradish. Add in beef, pimento and Swiss cheese. Chill 2 hours after shaping into log. When set, roll into chopped fresh chives. Wrap with plastic wrap and and chill until ready to serve.

Pumpkin Roll

I loved this growing up, it was one of my favorite treats!

1/4 c. powdered sugar (to sprinkle on towel)
3/4 c. flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. ground Cinnamon
11/2 t. cloves
1/4 t. salt
3 large eggs
1 c. sugar
2/3 c. Libby's pure pumpkin
1c. chopped walnuts (optional)
1 8oz pkg cream cheese softened
1 c. powdered sugar, sifted
6 T. butter, softened
1 t. vanilla
1/4 c. powdered sugar (optional)

Preheat oven to 375 degrees F. Grease 10x15" jelly roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

Bake 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

Beat cream cheese powdered sugar, butter and vanilla in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least 1 hour. Sprinkle with powdered sugar before serving if desired.

Pumpkin Casserole

This is delicouse! Seriously if you like pumpkin pie you will love this!

2 c. pumpkin puree
1 c. evaporated milk
1 c. sugar
2 eggs
1 t. vanilla
1/2 c. butter
2 pinches ground cinnimon
1/2 c. flour
1/2 t. baking powder
1/4 t. salt
1/8 t. baking soda

pre-heat oven 350 degrees

Combine all ingredients. Mix well until creamy. Spoon into casserole dish or cake pan

Bake for 1 hour.

This tastes so good hot out of the oven, or cold. your prefrence. Enjoy either way!

Zucchini Brownies

These are to die for! And IF you don't tell the kids what they are made of they will devour them! Cross my heart!

1/2 c. butter
1/2 c. oil
2 eggs
1/2 c. butter milk*
1/2 t. salt
1/2 c. cocoa
2 1/2 c. flour
1 3/4 c. sugar
1 t. baking soda
1/2 t. baking powder
2 c. zucchini shredded and drained

Pre-heat oven 350

Cream together butter, oil and sugar. Add eggs 1 at a time. Blend in vanilla and buttermilk. In separate bowl mix dry ingredients. Add to batter. Mix well. Add zucchini and mix well again

Spread in 11x16" pan

Bake 15-20 min

Turn off oven bake 5 more min.

Cool, frost.

IF by chance you use a 9x13" pan as I do then bake 35-45(leaning towards the 45) min then cool on rack and cool and frost.

* Buttermilk
1 c.whole milk
1 T. vinegar

Comb. let stans at room temp 10 min stir and use.

Snider's Cream of Mushroom Soup

1 lb fresh mushrooms
1/2 c. butter
2 t. lemon juice
1 small onion chopped
3 1/2 cups water
3 chicken bullion cubes or 3 cans chicken broth
salt to flavor
pepper to flavor
1 c. heavy cream

Remove and set aside mushroom stems. Slice mushroom caps in thin slices. In large sauce pan over med/high heat melt butter and sautee mushrooms with lemon juice until tender. Stir constantly. Reduce heat to med/low and remove the mushrooms with a slotted spoon.

With remaining butter cook onions and mushroom stems until the onions are tender. Stir in flour, cook 1 minute while stirring constantly. gradually stir in broth cook until thickened, stiring constantly.

Put 1/2 of the mixture above in blender. Blend on high until creamy then pour back into pan. Add salt and pepper. Stir in cream and add mushrooms. Reheat until just boiling, then serve and enjoy.

Peanut Butter- Chocolate Chip- Oatmeal Cookies

1 c. butter (room temp)
1 c. sugar
1 c. brown sugar, packed (when halfing the recipe I use 2/3 c.)
3/4 c. peanut butter
2 lg eggs
1 t. vanilla
2 c. flour
1/4 c. cocoa powder
2 t. baking powder
1/2 t. salt
2 c. chocolate chips
1 1/2 c. quick cooking rolled oats

In bowl beat together milk, sugars and peanut butter until smooth. Beat in eggs and vanilla scraping sides of bowl as needed.

In separate bowl mix flour, cocoa, baking powder, and salt. stir into butter batter until well combined. Stir in chips, and oats.

Drop onto greased pan 2 T or cooking parchment. Flatten with lightly floured fork.  about 1/2" thick.

Bake at 350 until cookies are slightly golden, aprox 12-14 min.

Let stand 5 min before transfereing to cookie rack.

Santa De Casserole

1 lb lean ground beef
1 pkg taco seasoning
2 c. chicken broth
1/4 c. flour
1 c. sour cream
1 can (7 oz) diced green chilis
1 pkg (11 oz.) corn or tortillia chips
2 c. grated cheese
1/2 c. sliced green onions with tops

In med. skillet brown meat and stir until crumbly; drain fat. Add taco spices and seasonings; blend well.

In small bowl comb. broth and flour. Add meat mixture; bring to boil just to thicken liquid. Stir in sour cream and chilis; blend well.

in 9x13 lightly greased glass baking dish, place 1/2 of the chips. Top with half the beef, half the cheese, 1/2 the green onions, then repeat the layering process.

Bake uncovered at 375 in oven for 20 min. Let stand 5 min. Then serve.

Oatmeal Cookies

1 c. butter softened
1 c. sugar
1 c. packed brown sugar
2 eggs
1 t. vanilla
2 c. flour
1 t. baking soda
1 t. salt
1 1/2 t. ground cinnimon
3 c. quick oats

     In med bowl cream together butter and sugars. Beat in eggs one at a time, then stir in vanilla. in separate bowl combine flour, baking soda, salt, and cinnimon; stir into creamed mixture. Mix in oats. cover and chill for 1 hour.
     Pre-heat oven to 375. Grease cookie sheets. Spoon dough onto cookie sheet
     Bake 8-10 min. Allow cookies to cool on baking sheet 5 min. before transfering to cooling rack.

Makes aprox. 2 doz.

Creamy Tomatilla Salad Dressing

This is great with taco salad, a sauce for a taco...anything mexican really.

1 pkg hidden valley ranch buttermilk dressing
1 c. buttermilk
1 c. mayo or sour cream
2-3 tomatillas (peel off outer shell/leaf)
1 t. crushed garlic
3/4 bunch cilantro
1 t. cayenne pepper
juice from 1 lime (aprox. 2 t.)
salt and pepper

Blend all ingredients in blender and refrigerate.

Chicken Stroganoff

4 boneless skinless chicken breast halves
1 T. olive oil
1/4 c. butter
1 med onion chopped
2 garlic cloves minced
1/2 lb fresh mushrooms sliced
2 T. flour
2 c. chicken broth
1 t. salt or to taste
ground pepper to taste
1 t. Worcestershire sauce
1/8 t. paprika
1 t. dried parsley
1 (16 oz) container sour cream

Cube chicken. Season with salt and pepper if desired.

In large skillet add oil and warm over med. heat. a chicken an d lightly brown. Stir occasionally. When browned remove from skillet and set aside.

Melt butter in skillet and onion and garlic. Stir occasionally until the onion has softened. Add mushrooms and cook 1-2 min.Add flour and stir constantly 1 min. Add remaining ingredients except sour cream but  include chicken. Bring to boil an simmer 5 min. stir occasionally.

Stir in sour cream heat until warm but do not boil.  Remove and serve over warm noodles or rice.

Minestrone

I found this recipe in the local news paper, and my family enjoyed it.

2 T. olive oil
1 med onion diced
2 med carrots diced
1 stalk celery diced
2 med zucchini diced
3 med potatoes diced
1 garlic clove minced
3 c. thinly sliced cabbage
1 can (15 oz) favorite beans rinsed and drained
1 can (15 oz) diced tomatoes undrained
2 cans chicken broth
3 c. water
1/2 t crushed dried rosemary
1/2 t salt
1/2 t. pepper
Grated Parmesan cheese (optional)

1.   Heat oil in a large stalk pot over medium heat. Add onion; cook, stirring occasionally. Until softened. About 6 minutes.

2.   Add carrots and celery; cook stirring occasionally. 3 min. Add remaining ingredients except cheese.

3.   Cover and bring to boil; reduce heat and simmer gently 1-2 hours. Serve with cheese if desired.