Hot chocolate mix

Hot chocolate mix with pudding

32 ounces of powdered milk
1 cup powdered sugar
2 cups Nestle’s Quick
1 cup coffee creamer
2 boxes chocolate pudding
1/2 cup cocoa powder

Combine. If powdered milk is more granulated, I suggest that you pulverize it in a food processor, so it blends better.
Use 1/3 cup mix to 1 cup hot water.

** It will fill an ice cream pail about 2/3 to 3/4 full.

Pepper Jelly Thumprints

Pepper Jelly Thumprints

Ingredients
    * 1  cup  butter, softened
    * 1  cup  packed brown sugar
    * 1/2  teaspoon  baking powder
    * 2    egg yolks
    * 1  teaspoon  vanilla
    * 2/3  cup  yellow cornmeal
    * 2  cups  all-purpose flour
    * 1/4  cup  red and/or green jalapeño jelly

Directions

1. Preheat oven to 350 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and baking powder. Beat until combined, scraping side of bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in cornmeal. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

2. Shape dough into 3/4-inch balls. Place 1 inch apart on an ungreased cookie sheet. Lightly press the tip of your thumb or the end of a wooden spoon into the center of each ball of dough. Fill each center with about 1/8 teaspoon of the jalapeno jelly.

3. Bake in the preheated oven about 10 minutes or until bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool. Makes about 96 cookies.

To Store: To Store: Layer cookies between waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month.

Cranberry Salad

 Holiday cranberry salad


1 1/4 c hot water
1 6 oz pkg raspberry jello
1 10oz pack, raspberries thawed
1 10 pkg strawberries thawed
1 16 oz can whole cranberry sauce
1 12 oz. can crushed pineapple with juice


Stir hot water into jello. Add fruits and mix. Pour into large bowl or 8 x 13 pan. Refrigerate until firm.


Topping

1 8 oz cream cheese
1 1/2 cups cool whip
1/2 cup powdered sugar

Mix cream cheese and sugar well add cool whip until well blended. Spread on firm jello salad

Forgotten Cookies

These cookies are my grandson's favorite Christmas cookie. And you had better ask for one before you just grab. He does share, but it's best if you ask first. 😉

Forgotten Cookies

2 egg whites
1/2 tsp. cream of tarter
1/2 teaspoon vanillia
pinch of salt
3/4 cup sugar
1 1/2 cups mini choco. chips
peppermint flavoring to taste
drops of food coloring

Preheat oven to 375º. Beat egg whites until frothy. Add salt and cream of tarter and beat until stiff. Add sugar a Tablespoon at a time. Beat until glossy. Mix in flavorings, coloring and fold in chips.

Drop by tablespoon onto wax paper on cookie sheet. Place in oven. and  TURN OVEN OFF!!! Let stand in the oven overnight. Store in air tight container.

Cereal Crunch

Cereal Crunch

Melt in saucepan:
1/2 pound butter
2 TBL. worchestershire sauce
1 teas. each garlic, onion and celery salt

Measure into large bowl or roaster:
12 cups mixed cereal (rice chex, corn chex, wheat chex and cheerios)

Pour melted butter with salts over cereal mixture and mix until well coated.


Bake 1 hour at 250º on baking sheets or roaster. Stir every 15 minutes.

The last 10 minutes add 2 cans of mixed nuts, one bag of goldfish crackers and 2 cups of broken stick pretzels.

Cool and store in air tight container. Enjoy!!

Peanut Brittle

Micro wave Peanut brittle


Ingredients:
1 cup raw peanuts
1/2 cup white corn syrup
1 cup sugar
1/8 teaspoon salt
1 tablespoon butter
1 teaspoon baking soda
1 teaspoon vanilla


Instructions:
Stir together peanuts, sugar, syrup & salt in 1-1/4 qt. casserole.
Place in micro oven & cook 6 min., stirring well after 3 min.
Add butter & blend well
Return to oven & cook 2 to 3 min., more or until peanuts are golden
Add baking soda, vanilla & gently stir until light & foamy.
Pour onto greased cookie sheet & let cool.
When cool break into pieces & store in airtight container

Doesn't stick to dentures or teeth.

Christmas haystacks

Christmas haystacks


1 pkg. butterscotch chips
2 TBLS. creamy peanut butter
1 jar dry roasted peanuts (12 oz)
1 can (4 ounces) potato sticks

Mix Peanuts and potato sticks in large bowl.
Melt chips and peanut butter in micorwave, stir until smooth.  Add to peanuts and sticks and gently blend until well covered.
Drop by tablespoonfuls onto waxed paper. Refrigerate until set. Store in air tight container.

**I cut the recipe in half and used less peanuts and more sticks.

Easy Thin Mint cookies

Tastes just like the Girl Scout mint cookies.

1/2 block of chocolate almond bark
3 drops of peppermint oil
1 sleeve of Ritz crackers

In double boiler melt chocolate and add the flavoring. Stir well. Dip crackers one at a time to cover. Place on wax paper lined cookie sheet. Sprinkle with crushed peppermints or sprinkles of your choice. Cool to dry and keep in air tight container.

**To dip, I use a tweezers to drop into chocolate and take out, and a wooden spoon to guide cracker through chocolate. The tweezers leaves no tell tale mark on the cookie.

Pizza Crust

1 cup very warm water
1 package yeast
1 teas. sugar
2 Tbls. canola oil
2 1/2 cups flour
1 teas. oregano
1 teas. garlic powder
1/2 teas. salt

Dissolve yeast in warm water with the sugar. Let set for 5 minutes. Mix all ingredients together until dough forms a ball. Let rise in a warm place for 10 minutes. Divide dough in half. Roll out dough on floured surface and place on pan prepared with oil and corn meal. Repeat with the second ball.
Bake in 450º oven for 8 to 10 minutes, just until lightly brown. Top with favorite toppings and bake until cheese is bubbly and starting to brown. I freeze the second crust for a later time.

Mom's popcorn balls

Popcorn balls
Mix in kettle:
3/4 cup Br. sugar
1 T. vinegar
3/4 cup white sugar
1/2 c water
1/2 c white corn syrup

Add at 245º:
1/4 c butter


Add at firm ball:
1/4 t. soda
Pour all over and mix well to the
6 qts. popped popcorn (3/4 cup unpopped)

Boil sugar, water, syrup, vinegar until spins a thread (245 - 250). Put in butter. When forms a firm ball (250º-265º) in cold water stir in  soda, remove from heat and pour over popcorn stir until popcorn is coated. Form into balls. You will need to butter your hands and work quickly.

**The best popcorn balls you will have ever eaten.

Caramel apple muffins

CARAMEL APPLE MUFFINS

2 cups all-purpose flour
3/4 cup granulated sugar
1/4 cup (1/2 stick)  butter, melted
2 1/2 teaspoons cinnamon
2 teaspoons baking POWDER
1/2 teaspoon salt
1 egg, lightly beaten
1 cup milk
1 1/2 teaspoons vanilla extract
1/2 cup apples, peeled and finely diced
3/4 cup diced caramel candy squares

Preheat oven to 350 degrees F. Grease muffin tins


In a large bowl, combine flour, sugar, baking powder, cinnamon and salt.

In another bowl, combine egg and milk. Stir in butter and vanilla extract. Add flour mixture and stir just to blend. Stir in apples and caramels. Divide batter evenly among prepared cups. Bake for 25 minutes or until tops spring back when lightly pressed.

Serve warm.

Makes 12 muffins.

Apple pumpkin bread

 Apple Pumpkin bread

Ingredients

    * 1-2/3 cups all-purpose flour
    * 1-1/2 cups sugar
    * 1 teaspoon baking soda
    * 1/2 teaspoon salt
    * 1/2 teaspoon ground cinnamon
        * 1/4 teaspoon baking powder
    * 1/4 teaspoon ground cloves
    * 1 cup canned pumpkin
    * 1/2 cup water
    * 2 eggs
    * 1/3 cup canola oil
    * 1 1/2 cup chopped peeled tart apples
    * 3/4 cup chopped peacans

Directions

    * In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon, nutmeg, baking powder and cloves. In another large bowl, whisk the pumpkin, water, eggs and oil. Stir into dry ingredients just until moistened. Fold in apples and walnuts.
    * Pour into a greased 9-in. x 5-in. loaf pan. Bake at 325° for 1-1/2 to 1-3/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool. Yield: 1 loaf (12 slices).


Nutrition Facts: 1 slice equals 286 calories, 12 g fat (1 g saturated fat), 35 mg cholesterol, 273 mg sodium, 42 g carbohydrate, 2 g fiber, 5 g protein.

Best ever peanut butter cookies

 Peanut Butter Cookies

1/2 cup shortening
1/2 cup butter, softened
1 cup packed brown sugar
3/4 cup white sugar
1 cup peanut butter
1 tsp vanilla
2 eggs
1-1/2 cups all-purpose flour
2 tsp. baking soda
1/2 teas. salt
1 cup quick-cooking oats

Preheat oven to 350 degrees F.

Cream together shortening, margarine, brown sugar, white sugar and peanut butter until smooth. Beat in the eggs, one at a time, until well blended. Combine the flour, baking soda and salt; stir into creamed mixture. Mix in the oats until just combined. Drop by teaspoons onto ungreased cookie sheets. Press down slightly with palm of your hand.

Bake 10 to 15 minutes,  The full 15 minutes gives you crisp melt in your mouth cookies.

Fruit Crisp

Fruit Crisp

CRUST
1 c flour
1 c. brown sugar
3/4 c  oatmeal
1/2 c melted butter
1 teas. cinn
dash of salt

FILLING
1 c water
2 Tbls. cornstarch
1 teas. vanilla
1 c. sugar
4 -5 c apple, rhubarb or peaches

Mix flour, b. sugar, oatmeal, butter, cinnamon and salt well. Pat in 9 x 13 pan, saving about 1 cup of crumbs for top. Mix water, starch, vanilla and sugar in sauce pan. Bring to a boil, stirring with a wire whisk until thickened. Remove from heat and add to fruit. Pour over crust and sprinkle remaining crumbs on top.

Bake at 325º for 40 to 50 minutes.

Pumpkin Doughnuts

PUMPKIN DOUGHNUTS

2 beaten eggs
2 tbsp. salad oil
1 c. canned pumpkin
1/2 c. buttermilk ( 1 cup for doughnut maker)
1 cup sugar
4 c. plain flour
1 tsp. nutmeg
1/4 tsp. ginger
2 tsp. salt
4 tsp. soda
1/2 tsp. cloves
1/2 tsp. cinnamon

Combine first 5 ingredients and beat until light and fluffy. Sift dry ingredients and stir into liquid mixture. Chill at least 1 hour. Turn out onto floured board. Pat out - do not roll - to 1/2 inch thickness. Cut with floured doughnut cutter. Drop into deep fat 375 degrees. Turn as soon as doughnuts rises to surface and cook until golden brown. Drain on absorbent paper towels. Makes 2 1/2 dozen.

**A doughnut/batter maker may be used instead of rolling out, which is what I used. Sprinkle with cinnamon and sugar while still warm or powdered sugar after cooled..

Chocolate Zucchini bread

Chocolate zucchini bread

Ingredients

    * 1-1/4 cups sugar
    * 3 eggs (or egg  beaters)
    * 2/3 cup unsweetened applesauce
    * 1/3 cup canola oil
    * 3 teaspoons vanilla extract
    * 1-1/2 cups all-purpose flour
    * 1 cup cake flour
    * 1/2 cup baking cocoa
    * 1 teaspoon salt
    * 1 teaspoon baking soda
    * 1 teaspoon ground cinnamon
    * 1/4 teaspoon baking powder
    * 2 cups shredded peeled zucchini
       1/2 cup chopped pecans
       1/2 cup chocolat chips
Directions

    * In a large bowl, beat the sugar, eggs, applesauce, oil and vanilla until well blended. Combine the flours, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray.
    * Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each).


Nutrition Facts: 1 slice equals 137 calories, 4 g fat (trace saturated fat), 26 mg cholesterol, 165 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Salt free taco mix and chili powder

Salt free Taco seasoning mix

    1 tablespoon chili powder (salt free recipe below)
    1/4 teaspoon garlic powder
    1/4 teaspoon onion powder
    1/4 teaspoon dried oregano
     1/2 teaspoon paprika
     1 1/2 teaspoons ground cumin
    1 teaspoon black pepper
      1 teaspoon cornstarch 
       1 teaspoon sugar

Salt free chili powder

2 tablespoons paprika

2 teaspoons oregano

1 1/4 teaspoon cumin

1 1/4 teaspoon garlic powder

3/4 teaspoon cayenne pepper

3/4 teaspoon onion powder

Combine all ingredients in a spice grinder and process. Store in an airtight container.

Salt free chili powder

Salt free chili powder

2 tablespoons paprika
2 teaspoons oregano
1 1/4 teaspoon ground cumin
1 1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper (or to taste)
3/4 teaspoon onion powder

Banana nut muffins

Banana nut muffins


Ingredients

    * 2 cups all-purpose flour
    * 2/3 cup packed brown sugar
    * 2 teaspoons baking powder
    * 3/4 teaspoon ground cinnamon
    * 1/4 teaspoon baking soda
    * 1/4 teaspoon salt
    * 1/4 teaspoon ground cloves
    * 1 egg
    * 1/4 cup egg substitute
    * 1 cup mashed ripe bananas (2 to 3 medium)
    * 1/4 cup unsweetened applesauce
    * 3 tablespoons canola oil
    * 1/3 cup chopped walnuts

Directions

     In a large bowl, combine the first seven ingredients. Combine the egg, egg substitute, bananas, applesauce and oil; stir into dry ingredients just until moistened.

    Coat muffin cups with cooking spray; fill two-thirds full with batter. Sprinkle with nuts. Bake at 375° for 15-18 minutes or until muffins spring back when lightly touched. Cook for 5 minutes before removing to a wire rack. Yield: 1 dozen.

Very flavorful and heart healthy.

Nutrition Facts: 1 muffin equals 207 calories, 6 g fat (1 g saturated fat), 18 mg cholesterol, 177 mg sodium, 34 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Moms Brown sugar cookies

Brown Sugar cookies

1 cup br. sugar
1/2 cup white sugar
1/2 cup Crisco
1/2 cup softened butter
1 egg
2 1/2 cups a.p. flour
2 teas. soda
2 tsp. cream of tarter
1 teas. vanilia


Mix sugars, butter, and shortening until light and fluffy. Add egg and vanilla and mix. Add dry ingredients. Roll into small balls and place on greased cookie sheet about 2 inches apart. Bake at 375º for 12  minutes or until browned.
Store in airtight container.

***Using an air bake cookie sheet these will need to bake an extra 2 to 3 minutes.

Western baked chicken

Ingredients

    * 3/4 cup fat-free Western salad dressing
    * 1/2 teaspoon chili powder
    * 1/4 teaspoon salt
    * 8 bone-in chicken breast halves (10 ounces each), skin removed
    * 2-1/2 cups crushed cornflakes
    *

      DIPPING SAUCE
    * 1/4 cup chopped green pepper
    * 1/4 cup chopped onion
    * 3/4 cup fat-free Western salad dressing
    * 1/2 teaspoon chili powder
    * 1/4 teaspoon salt

Directions

    * In a shallow bowl, combine the salad dressing, chili powder and salt. Dip chicken in the mixture, then roll in cornflakes. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until chicken juices run clear.
    * Meanwhile, for sauce, combine green pepper and onion in a microwave-safe bowl. Microwave on high for 1-1/2 minutes. Stir in remaining ingredients. Cover and cook 30-60 seconds longer or until heated through. Serve with chicken. Yield: 8 servings.

Parmesan Chicken

Servings: 6

• Vegetable oil spray
• 4 slices whole-wheat bread for bread crumbs
• 1/4 cup plus 2 tablespoons grated Parmesan cheese
• 1-1/2 tablespoons finely snipped fresh Italian (flat leaf) parsley
• 1-1/2 teaspoons paprika
• 3/4 teaspoon garlic powder
• 1/2 teaspoon dried thyme, crumbled
• 1/2 cup low-fat buttermilk
• 6 (4 ounces each) boneless, skinless chicken breast halves, all visible fat removed

Preheat oven to 450 degrees F. Lightly spray a rectangular baking sheet and slightly smaller cooling rack with vegetable oil spray. Put rack on baking sheet. Set aside.

In a food processor or blender, process bread into fine crumbs. Pour into a shallow bowl. Stir Parmesan, parsley, paprika, garlic powder, and thyme into crumbs.

Pour buttermilk into a shallow bowl.

Rinse chicken and pat dry with paper towels. Dip chicken into buttermilk, shake off excess liquid, dredge in crumbs, and shake off excess crumbs. Put chicken on cooling rack. Spray each breast with vegetable oil spray.
Bake for 15 minutes, turn chicken, and bake for 10 minutes, or until done.

Pina Colada Cheesecake

       
Crust
1 3/4    cups graham cracker crumbs
6    tablespoons butter or margarine, melted

Filling
3    packages (8 oz each) cream cheese, softened
1/4   cup sugar
3     eggs
3/4    cup cream of coconut
1/4    cup light rum
1    can (8 oz) crushed pineapple in juice, drained, juice reserved

Glaze
    Reserved 1/2 cup pineapple juice
2   teaspoons cornstarch
1/4   cup sugar

Garnish
1    can (8 oz) crushed pineapple in juice, drained

   
1.    Heat oven to 325°F. Wrap outside bottom and side of 10-inch springform pan with foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press crust mixture on bottom of pan. Bake 8 to 10 minutes or until set.

2.    In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until light and fluffy. Beat in eggs; one at a time; just until blended. On low speed, beat in remaining filling ingredients except pineapple. Gently fold in pineapple. Pour over crust.

3.    Bake 1 hour 10 minutes to 1 hour 15 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula or thin knife around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.

4.    In 1-quart saucepan, mix reserved pineapple juice plus enough water (if needed) to equal 2/3 cup, cornstarch, and sugar. Heat to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly, until slightly thickened. Cool 20 minutes at room temperature.

5.    In a bowl, mix glaze with pineapple. Spoon on top of cheesecake.

Dreamy Orange Cream

1 box (4-serving size) vanilla instant pudding and pie filling mix
1 cup orange juice
1 cup frozen (thawed) fat-free whipped topping
1 pouch Nature Valley® crunchy granola bars (2 bars), crushed
1 can (15 oz) mandarin orange segments, drained

1. In medium bowl, beat pudding mix and orange juice with wire whisk 2 minutes. Refrigerate 5 minutes. Fold in whipped topping.

2. Divide pudding mixture into dessert cups, (1/2 cup each)

3. Top with crushed granola bars and orange segments.

Chewy Chocolate Peanut butter cereal bars

5    cups Chocolate Cheerios® cereal
1 1/4    cups salted peanuts
1    cup corn syrup
1/2    cup packed brown sugar
1/2    cup granulated sugar
1    cup creamy peanut butter
1/2    cup milk choc. chips

1.    Spray 13x9-inch pan with cooking spray. In large bowl, combine cereal and peanuts; set aside.
2.    In 2-quart saucepan, place corn syrup and sugars. Heat to boiling over medium heat, stirring constantly; remove from heat. Stir in peanut butter.
3.    Pour peanut butter mixture over cereal mixture; mix until thoroughly coated. Spread evenly in pan.
4.    In small microwavable bowl, microwave chocolate chips on High 1 minute, stirring every 15 seconds, until melted and smooth. Drizzle over bars. Refrigerate 15 minutes or until chocolate is set.

Egg bake for One

Egg bake for one

I piece of bread trimmed
2 -3 slices of fried bacon (cut into bite sized pieces)
1/2 cup chedder cheese
1/2 cup milk
1 rounded teas. flour
1 egg

Place bread in a small greased pan, crumpled bacon on top of bread, then cheese. Wisk egg, flour and milk and pour slowly over the bacon and cheese. Bake at 400º until puffed and golden brown, about 30 to 40 minutes. Mmmmmmmmm.

Million dollar cookies

These delicious sugar cookies, melt in your mouth. A must have in every home. 😍

1 cup shortening
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1/2 tsp. vanilla
1/2 tsp. almond extract
2 cups ap. flour
1 tsp. cream of tarter
1 tsp. baking soda




Cream together shortening, sugars, egg and flavorings. Add sifted dry ingredients. Roll into small balls and place on greased cookie sheet. Flatten with a glass bottom dipped in sugar. Bake for 8 to 10 minutes (watch for browning) at 350º.

***Do NOT use butter in these cookies.
** A very light delicate cookie that melts in your mouth.

Parmesan Shrimp Scampi

Parmesan Shrimp scampi


Ingredients:
       26 lrg. Shrimp,  (up to 30)
        1 stick of butter
       1/4 teas. dried minced garlic
       1 Tbl. dried parsley
        1 tsp. lemon juice
         1 Tbls white wine
       1 ice cube
      1/2 c grated Parmesan/asiago cheese (I used almost 1 cup)

    
Preparation:

Shell and butterfly shrimp, leaving tail intact. Melt butter and saute garlic until golden brown. Remove garlic (strain from butter). Saute shrimp in the garlic butter until they just start to turn pink. Add parsley, lemon, and one ice cube and cover tightly. Reduce heat and simmer for 2 minutes, add cheese and pepper and simmer 1 minute longer.

**In the picture I have doubled the recipe.

Taco Seasoning Mix

Out of the commercial taco seasoning packets? Not a problem, try this recipe and you won't go back to store bought.

1 Tbsp. Chili powder
2 tsp. onion powder
1 tsp. ground cumin
1 tsp. garlic powder
1 tsp. paprika
1 tsp. oregano
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. corn starch

Combine all ingredients. Add to one pound of ground beef. Add 3/4 cup of water and simmer for 5 minutes or until all or most liquid is gone.

**I cover for about 10 minutes to concentrate the flavors, then uncover and cook until done.

Ranch garden salad

Ranch Garden salad

1    box Betty Crocker® Suddenly Salad® ranch & bacon pasta salad mix
1/2     Ranch dressing
1/2    teaspoon dried dill weed
1 1/2    cups small broccoli florets
1/2    cup thinly sliced red bell pepper, cut into bite-size strips

1/2    cup cucumber slices, halved
4    medium green onions,  chopped



Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.

Drain pasta; rinse with cold water. Shake to drain well.

In medium bowl, mix seasoning mix, dressing and dill weed. Stir in pasta and remaining ingredients. Let flavors blend for 2 to 3 hours in refrigerator. Serve and enjoy.

* A very light flavorful salad.

Spaghetti sauce hot dish

Spaghetti sauce hot dish

Left over spaghetti sauce from the freezer makes for a quick hearty meal.

Thaw the sauce, boil some pasta of your choice, mix with sauce and sprinkle some  cheese on the top. Heat in a 350º oven until cheese is melted, a flavorful meal in 30 minutes.

Serve with some bread sticks and a tossed salad and you have a well rounded meal even the kids will like.

Rhubarb Peach Crisp

Ingredients

    * 1 cup sugar
    * 3 tablespoons all-purpose flour
      * pinch of salt
    * 3 cups sliced fresh or frozen rhubarb
    * 2-1/2 cups chopped peeled fresh peaches   

      TOPPING:
    * 1/2 cup all-purpose flour
    * 1/2 cup old-fashioned oats
    * 1/2 cup packed brown sugar
    * 3/4 teaspoon ground cinnamon
    * 1/8 teaspoon salt
    * 5 melted butter

Directions

    * In a large bowl, combine the sugar, flour, cinnamon, salt, rhubarb and peaches. Transfer to a greased 11-in. x 7-in. baking dish.
    * In a small bowl, combine the flour, oats, brown sugar, cinnamon and salt. Mix in melted butter and sprinkle over fruit. Bake at 375° for 30-35 minutes or until bubbly and fruit is tender. Serve warm or cold. Yield: 6-8 servings.

Frosted Cinnamon Rolls

 Cinnamon rolls

 *  1 package (1/4 ounce) active dry yeast
    * 1 cup warm milk (110° to 115°)
    * 1/2 cup sugar
    * 1/3 cup butter, melted
    * 2 eggs
    * 1 teaspoon salt
                                                        * 4 to 4-1/2 cups all-purpose flour
   

      FILLING:
    * 1/4 cup butter, melted
    * 3/4 cup packed brown sugar
    * 2 tablespoons ground cinnamon
    *

      CREAM CHEESE FROSTING:
    * 1/2 cup butter, softened
    * 1-1/2 cups confectioners' sugar
    * 1/4 cup cream cheese, softened
    * 1 teaspoon vanilla extract
    * 1/8 teaspoon salt

Directions

    * In a large bowl, dissolve yeast in warm milk. Add the sugar, butter, eggs, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
    * Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
    * Punch the dough down. Turn onto a floured surface; divide in half. Roll each portion into an 11-in. x 8-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting from a long side; pinch seam to seal.
    * Cut each into eight slices. Place cut side down in two greased 13-in. x 9-in. baking pans. Cover and let rise until nearly doubled, about 1 hour.
    * Bake at 350° for 20-25 minutes or until golden brown. Cool in pans on wire racks. In a small bowl, combine frosting ingredients until smooth. Frost rolls. Store in the refrigerator. Yield: 16 rolls.

CHERRY CHERRY - NUT ICE CREAM   

4 eggs, beaten
2 c. sugar
Dash of salt
2 (12 oz.) cans evaporated milk
5 c. milk
1 tbsp. vanilla extract
6 - 8 Tbls. cherry juice
1 c. pecans, chopped
2 (10 oz.) jar Maraschino cherries, drained & quartered

Combine eggs, sugar and salt; blend well. Add evaporated milk, milk, and vanilla. Stir in pecans and cherries. Pour mixture into freezer can of 5 quart freezer. Freeze according to manufacturer's instructions.

**I cut the recipe in half for my 1.5 qt. freezer.

Rhubarb muffins/cupcakes

In a baking contest I got a blue ribbon for these muffins, hence the name. :) They really are delicious.

Blue Ribbon RHUBARB MUFFINS
1 1/4 c. packed brown sugar   
2 1⁄2 c. unsifted flour
1⁄2 c. salad oil   
1 tsp. Baking powder
1 egg   
1/2 c. chopped nuts, optional
1 tsp. Soda
   2 tsp. Vanilla   
                                                                           1/2 tsp. Salt
                                                                         1 c. buttermilk or sour milk   
                                                                         1 1/2 c. diced rhubarb

Topping   
1 1/2 tsp. Cinnamon
1/3 c. plus 3 T sugar   
1 Tbsp. Melted butter

In mixing bowl, combine brown sugar, salad oil, egg & vanilla; beat until well blended. Stir in buttermilk, rhubarb and nuts. Combine flour, baking powder, soda & salt. Add all at once to rhubarb mixture; stir just until mixed. Fill greased muffin pans 2/3 full. Combine sugar, cinnamon & butter. Sprinkle over muffins; press gently into batter. Bake at 400˚ for 20 minutes. Yield 2 doz.

Empanada's

Empanada's


Ingredients

    * 1/2 cup butter, softened
    * 1 (3 ounce) package cream cheese
    * 1 cup sifted all-purpose flour
    * 1 cup fruit preserves
    * 1/3 cup white sugar
                                                                 * 1 teaspoon ground cinnamon



Directions

   1. DAY BEFORE: Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape dough into a smooth ball, wrap in foil or cling wrap, and refrigerate overnight or up to a week.

   2. AT BAKING TIME: Remove dough from refrigerator 30 minutes before using. Preheat oven to 375 degrees F .

   3. Roll chilled dough thin. Cut with 3 or 4 inch round cookie cutter. Place small spoonful of jam in center of each round, moisten edges with water.

   4. Fold round over and press edges together with fork tongs. Bake on ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon (traditional) OR in confectioners' sugar if preferred. Store in air tight container.

**These cookies freeze well.

Buddy's peanut butter doggie treat.

Buddy's Peanut Butter Bones

2 1/2 cup wheat flour
1  cup oatmeal
1/2 cup peanut butter
2 Tbsp olive  oil
1 cup water

Mix together ( food processor works well), roll out to 1/4 in thick on floured surface and cut into shapes ( I have bone cookie cutters) bake 30-35 minutes at 375... let cool.. store in airtight container...these will last about 3 weeks on the counter, 2 months in fridge and 6 months in freezer.

**TIP, can also roll in a small ball and flatten with a shot glass dipped in flour if you have no cutter that will work. Watch for browning.

Mamma's Meatballs and Gravy

1 pound hamburger
1/2 cup quick oats
1 egg
3 T. onion
1 tea. salt
1/4 tea. pepper
1 T. worchestershire sauce

1 to 2 cans of cream soup (mushroom or chicken)
2/3 to 1 1/4 can of milk

Mix first 7 ingredients gently. Over mixing will toughen meatballs. Roll in 2 inch balls and fry in skillet on med heat until browned and meat is cooked thoroughly. Drain oil and add the cream soup and milk to skillet with meatballs. Mix well to get all the goodies from the bottom of the skillet. Pour into serving dish and serve.

This dish reheats and freezes well.
Serves 4 to 5 people.