Floating crackers

graham crackers or club crackers

1 c. brown sugar

1 c. butter

12 ounces Semi sweet Chocolate chips

1 c. finely chopped nuts or brickle pieces

Line 10 x 15 jelly roll pan with foil. Place crackers in rows on pan. 

Boil 1 cup brown sugar and butter exactly 3 minutes. Pour over crackers. Bake at 350 degrees for 5 minutes or until crackers float. Remove from oven. Sprinkle milk chocolate chips on top to melt, spread. Sprinkle with finely chopped nuts or brickle pieces. Cut in squares after chocolate has set. Store in air tight container.
*** I often make this without the chocolate and it is still very very good. In fact we prefer it without the chocolate.

Chicken pot pie soup

Chicken Pot Pie Soup

 

Ingredients

• 2 russet potatoes, chopped into 1 inch pieces
• 1 stalk celery, diced
• 2 cups water
• 2 bouillon cubes 
• 2 cups frozen peas and carrots
• 2 cups diced or shredded cooked chicken
• ¼ cup butter
• ½ onion, diced
• ¼ cup flour
• 4 cups milk 
• ½ tsp poultry seasoning
• pepper to taste
• 1 tsp. salt

Instructions

1. In a large stock pot, combine the potatoes, celery, 2 cups water, and bouillon. Cover and simmer 20 minutes until potatoes are tender.
2. Add chicken and frozen peas and carrots and cook for a few more minutes until heated.
3. Meanwhile, in a sauce pan, melt butter and cook the onion in the butter until tender. Add flour and cook for 1 minute while stirring.
4. Slowly add the milk and cook until nice and thick. Mix in the salt, pepper, and poultry seasoning.
5. Add the cream mixture to the vegetable mixture and cook until thick. If the soup doesn’t thicken as much as you would like in a few minutes, you can whisk together 2 Tbsp of flour with 4 Tbsp cold water until smooth. Then drizzle a little of the mixture into the soup until it reaches the desired thickness. Serves 6

Eggnog mini loaves

Eggnog mini loaves

Ingredients

2-1/4 cups all-purpose flour

2-1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 eggs

1 cup eggnog

3/4 cup  Granulated Sugar

1/2 cup butter, melted

2 teaspoons vanilla extract

2 teaspoons rum extract

Directions

In a large bowl, combine the flour, baking powder, salt, cinnamon and nutmeg. In another bowl, beat the eggs, eggnog, sugar, butter and extracts; stir into dry ingredients just until moistened.

Pour into three greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 3 loaves.

DO NOT OVER BAKE. 

Rum Balls

Rum Balls

=========

1- 12oz pkg vanilla wafers, finely ground

1 cup finely ground walnuts

2 Tbsp. baking cocoa (heaping)

1 cup powdered sugar

1/4 cup light corn syrup

1/3 to 1/2 cup rum, personal preference

Mix all ingredients together (I use a food processor to grind and mix) and roll into 1-inch balls. Roll balls in granulated sugar. Store in airtight container.

 If dough appears to be too moist when you roll it in sugar, just let them sit out for a little while before you put them into the coffee can. 

The longer they sit the stronger the flavor. I like to make these before Thanksgiving so they are extra good by Christmas. ;)

Jingle Bell muffin's/Cookies

Jingle bell cookies

From a very dear friend Bluespruce (Pat)

1 pound of butter, yes, that much. :)

2 eggs

1 tsp soda

1 tsp vanilla

1 1/2 cups brown sugar

3 1/2 cups a. p. flour = 2 TBLS. 

1 tsp cinnamon

1/2 tsp salt

1 1/2 cups chopped dates

 8 ounces candied pineapple

8 ounces candied red cherries

8 ounces candied green cherries

1 cup chopped peacans

1 cup chopped walnuts

1 cup chopped filberts

MIX chopped fruit and nuts with 2 TBS flour in large bowl.

Blend butter, eggs, brown sugar and vanilla with a heavy mixer in a large bowl. Add flour, soda and salt, mix well.

By hand, blend fruit and nuts with thick batter. Drop by teaspoon onto cookie sheet.

Bake 20 minutes @ 325º

I USE MINI MUFFIN PAPERS AND MINI MUFFINS TINS. Bake for about 25 minutes. 

Pistachio fudge bites

4oz.  BAKER'S White Chocolate

1/2cup  butter or margarine, divided

1/3cup  water

1pkg.  (3.9 oz.) JELL-O Pistachio Flavor Instant Pudding

3cups  powdered sugar

2oz.  BAKER'S Semi-Sweet Chocolate

2Tbsp.  chopped pistachios

LINE 8-inch square pan with foil, with ends of foil extending over sides. Microwave white chocolate, 6 Tbsp. butter and water in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir with whisk until chocolate is completely melted and mixture is well blended.

ADD dry pudding mix; stir 2 min. Add sugar, 1 cup at a time, stirring after each addition until well blended. Press onto bottom of prepared pan.

MICROWAVE semi-sweet chocolate and remaining butter in large microwaveable bowl 1-1/2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended; spread over fudge layer in pan. Sprinkle with nuts. Refrigerate 2 hours or until firm before cutting into 36 squares. Store covered in refrigerator for two weeks.

Moms Wild Rice casserole

Wild rice casserole

1 cup uncooked wild erice

3 1/2 cups chicken stock or bouilon 

1 cup diced cerery

1 cup sliced mushrooms

4 ounces diced onions

2 cups cooked brown or long grain rice

 1/4 tsp sage (optional)

2 teaspoons sherry or wine extract (optional)

Rinse wild rice in water many times. Bring chicken stock to a boil. Add wild rice. Cover tightly and cook over low heat about 30 minutes.

Drain, Measure out 3 cups wild rice, reserving the liquid. Brown celery, mushrooms and onions in nonstick pan. Combine with wild rice and brown rice and other ingredients.  Add reserved liquid to desired moistness, mix well. Bake in casserole dish in oven at 350 for about 30 minutes. 

Serves 10.

This recipe can be halved and it does freeze well.

Roll out sugar cookies

Mix:

2 eggs
1 1/2 c. sugar
4 Tbls. milk
1 1/2 tsp. vanila
1 cup shortening

Add and mix well:

3 to 4 cups flour
2 tsp baking powder
1 tsp. baking soda

Roll out on floured surface and cut shapes with cookie cutters of your choice. Bake on a greased cookie sheet at 375º for 8 to 10 minutes. It takes 11 minutes on my air bake pans.
I like to sprinkle with colored sugar before baking or after baking, frost and decorate.

Chocolate Mousse

 

1 1/2

cups skim milk

1/2

cup semi sweet chocolate chips

1

box (4-serving size) chocolate instant pudding and pie filling mix

1

container (6 oz)  Greek Fat Free honey vanilla yogurt

1 1/2

cups frozen (thawed) reduced-fat whipped topping

1 1/2

cups fresh raspberries

• 1In small saucepan, combine 1/4 cup of the milk and the chocolate chips. Cook over low heat, stirring constantly, until chocolate is completely melted and mixture is well blended.
• 2In medium bowl, combine remaining 1 1/4 cups milk and pudding mix. Beat with wire whisk for 1 to 2 minutes or until mixture is well blended and thickened; stir in yogurt.
• 3Blend melted chocolate into pudding mixture; fold in whipped topping. Spoon into individual dessert dishes. Top each serving with additional whipped topping and raspberries. Serve immediately or refrigerate until serving time. Store covered in refrigerator.

Mamma's chili

2 pounds ground beef

64 ounces of crushed tomatoes (I use my canned fresh tomatoes)

1 1/2 tsp. chili powder

1 1/2 tsp. Cumin ( to taste)

1 medium chopped onion

1/4 cup sugar
small can of tomato paste 

**1 can red beans drained 

salt and pepper to taste

Brown beef and onion, drain fat.

Mix tomatoes and seasonings in large kettle or pot. Add hamburger to tomatoes. Simmer for half an hour to blend flavors. Always best the next day.

**Ranch style beans are 100 times better so I use these now and it puts the chili over the top great.

**Sometimes I like to add about 2 Tbls. of chopped green pepper.

Caramel Apple Crisp

Serve with ice cream for the perfect fall treat!

8 cups peeled and sliced tart apples

33 caramels, divided

2 tablespoons plus 2 teaspoons milk

3/4 cup all-purpose flour

3/4 cup quick cooking oats

3/4 cup packed brown sugar

1/8 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup cold butter, cubed

Instructions

Heat the oven to 375F. Grease a 9x13-inch baking dish. Place the apples in the baking dish.

In a heavy saucepan, melt 25 of the caramels with 2 tablespoons of milk. Pour the caramel over the apples.

In a bowl, mix togethr the flour, oats, brown sugar, salt and cinnamon. Using a pastry cutter or a fork, cut in the butter until the mixture resembles coarse crumbs. Sprinkle the mixture over the apples. Bake in the preheated oven until golden brown, 45-50 minutes. Cool for 10 minutes.

In a small microwave safe bowl, combine the remaining 8 caramels with 2 teaspoons of milk. Cook in 15 second increments, stirring often, until melted and smooth. Drizzle over the crisp. Serve with ice cream, if desired.

Stuffed Green Pepper Soup

 2 lbs. ground beef 

 2 quarts water 

 1 (28 ounces) can diced tomatoes (undrained) 

 1 (29 ounces) can tomato sauce 

 2 cups cooked long-grain white rice ( 1/2 cup uncooked) 

 2 cups chopped green bell peppers ( about 2 large peppers) 

 2 beef bouillon cubes 

 2 tablespoons packed brown sugar 

 2 teaspoons salt 

 1 teaspoon pepper 

 In 6-quart fry pan or Dutch oven, brown beef; drain. 

 Add remaining ingredients; bring to boil. 

 Reduce heat; cover and simmer for 30 to 40 minutes or until tender. 

 Makes about 16 servings.

** Recipe can be cut in half. It freezes well too.

Mamma's Cream of Anything soup

This recipe is no salt and no fat. Salt may be added to your taste.

Chop onion, fresh garlic and mushrooms or
whatever cream soup you wish to make.

Place fry pan and saute until onions are translucent.. Remove from pan and set aside.

In the same pan, add the chicken broth mixed with flour to pan and simmer until it starts to thicken...

Add mushroom onion mixture to thickened broth and simmer until thick. You now have about two cans of concentrated cream of mushroom soup. Change the mushrooms to what ever meat or veggie you want for the cream you soup you would like.


This can be diluted with 3/4 cup of milk to make a recipe of cream soup like you would get from a can, but without the added fat, salt and preservatives.

Base Recipe:

2 cups chicken or beef broth, I use HerbOx salt free bouillon
6 Tbls. flour
1 small onion
3 cloves fresh garlic
Salt and pepper to taste or needs.

Addition suggestions:

2 cups, chopped fresh mushrooms with a dash of nutmeg, chicken with a dash of sage or poultry seasoning, broccoli 1/2 tsp thyme, carrots 1/2 tsp basil, cauliflower with 1/2 tsp curry powder. Enjoy a healthy cream soup.

Rice pilaf

2 tbsp. butter, butter or oil

1/2 c. celery, chopped

1 med. onion, chopped

1/2 c. fresh mushrooms, sliced (optional)

1/2 c. chopped green pepper

1 c. brown or long grain rice

1/4 tsp. oregano

1/2 tsp. salt  (optional)

1/4 tsp. pepper

2 c. beef or chicken broth ( I used sodium free chicken)

2 tbsp. chopped parsley

Paprika

Melt butter in large skillet; add vegetables and grain. Stir constantly until vegetables are tender and grain is golden. Add seasonings and broth. Cover and bring to boil. Reduce heat and simmer 30 to 40 minutes. Garnish with parsley and paprika. 

Refrigerator Muffins

Delicious Refrigerator Muffins

Pour 1 1/2 cups of boiling water over 2 cups of crushed shredded wheat (6 biscuits) and 2 cups All Bran broken up or Bran Buds cereal. Set aside and cool. Do not stir. (I mix them up before adding the water)

Cream: 1 cup of canola oil and 3 cups sugar (I use dark brown and  white.)

Add and mix in: 4 eggs, 2 cups old fashioned oatmeal, 1 qt buttermilk (Powdered buttermilk works well and you can keep it on hand for other times and uses)

Then add: 5 cups a.p. flour, 1 Tbsp salt 0r less, 5 tsp soda, 2 Tbsp. cinnamon. 

Add the cooled cereal mixture and stir only until blended. I mix mine with the mixer as it is easier for me. You will need a very large bowl as it makes a lot. 

For variety add: dates, raisins, nuts, coconut, chocolate chips, cranberries, finely diced apple, mashed banana, blueberries. Lots of possibilites as to what you can add. 

Bake fresh as needed at 400* for 15-20 minutes for large or 10-12 for mini muffins in greased muffin tins. Use a tooth pick to check for doneness.

This will keep for a month in the refrigerator.  An ice cream pail will work well.

***** I cut the recipe in half. This recipe is from a friend who comes from a line of great cooks. :)

Low Sodium Alfredo Sauce

1 cup milk or fat free, half and half

3 tablespoons unsalted butter

2 -3 garlic cloves, finely diced

2 tablespoons flour

1/2 cup grated low-sodium parmesan cheese

1/2 teaspoon dried basil or 1/2 teaspoon dill (optional)

1/4 teaspoon white pepper

Directions:

 In a saucepan with a heavy bottom, sautee diced garlic in the butter over med high heat, 2 or 3 minutes. Add the flour and stir until the mixture is smooth. Add the milk slowly and stir constantly to prevent burning. Turn down heat to low and heat until the sauce is thick enough, usually about 3 -5 minutes. Add remaining ingredients and stir until well mixed. Remove from heat and serve on fettecini noodles.

Options:

Mushrooms, cooked carrots, celery or other veggies may be added with the spices, if desired. I add chicken, shrimp or turkey too. Mmmmm.

Servings Per Recipe: 2

Amount Per Serving 

Daily ValueCalories 329.4 

Calories from Fat 210

Total Fat 23.3g

Saturated Fat 14.7 g

Cholesterol 65.8 mg

Sodium 79.7 mg

Peach Bread

Peach Bread

2 1/2 cups all purpose flour

1 cup sugar

1 T baking powder

1/2 tsp salt

1/4 tsp nutmeg

1 1/2 cup finely chopped fresh peaches

1 T lemon juice

1/3 cup canola oil 

1/3 cup milk

1 tsp vanilla extract

2 eggs

1/3 cup chopped pecans (Optional) ( I did not use)

1. Preheat oven to 350 degrees and grease a loaf pan.

2. Combine the dry ingredients in a large bowl. In a small bowl, combine the peaches and lemon juice. Pour the oil, milk, vanilla, and eggs into a two-cup measuring cup.

3. Add the oil-milk mixture to the dry ingredients and stir gently until just combined. Fold in the peaches and pecans, and then pour into the loaf pan.

4. Bake 55-60 minutes until a tester comes out clean.

***If you find the dough to be too thick add a touch more milk. I am not a fan of nutmeg so next time I will add a lot less or leave it out and add cinnamon.

Potato Pancakes

A favorite of my family and I hope it will be one of yours as well.

Potato Pancakes

3 - 5 shredded potatoes                                 1/2 cup flour
1/2 cup cream or half and half                  2 tsp. baking powder
1 tsp. salt                                                        1 tsp onion powder
1 egg
1 T sugar

In food processor shred potatoes. Mix egg with 1/2 cup cream/half and half, sugar, salt and onion powder. Add flour and cream mixture to grated potatoes and mix well.

In heated fry pan add 1 Tbl. oil. Put desired amount of pancake mixture into pan to form pancakes and fry to golden brown. Flip and fry other side to golden brown. I keep the finished pancakes warm in a warm oven while frying up the rest of the batter.

My husband likes Karo syrup on his pancakes and our son likes cheese sauce on his. Grandson likes syrup, white or maple. :) Some people like apple sauce on their pancakes. The choice is yours, enjoy!!

Usually I serve fried sausage with the pancakes. 

Zucchini Bread

Zucchini Bread

Preheat oven to 350º. Grease and flour two loaf pans.

MIX:

2 cups grated zucchini

1 cup vetable oil (I prefer canola oil)

3 beaten eggs

3 tsp vanilla

1 cup chopped walnuts

Sift:

3 cups flour 

2 cups sugar

1 tsp baking soda

1/2 tsp baking powder

3/4 tsp. nutmeg

1 tsp. cinnamon

1/2 tsp salt

Add dry ingrediants to wet, mix well. Pour into two loaf pans. Bake 1 hour at 350º. Cool in pans for 10 minutes. Remove from pans onto cooling racks. When cool wrap and freeze or slice and enjoy. Store in sealed bags or in any sealed container.

Freezes well!

Frans Refrigerator Pickles

A good friend gave me this recipe. I hope you enjoy it as much as we do.

Refrigerator Pickles

Fill the bottom of a gallon jar with dill, I use 3 if small heads and 2 heads of large, 2 cloves of garlic and onions (1/2 large).

Pack pickles in jar 1/2 full and add more dill (one head) and onions.

Fill jar with pickles.
In kettle mix 2 cups of white vinegar, 1/2 cup sugar and 1/2 cup pickling salt.  Heat and stir until most of the sugar and salt are dissolved. Pour over pickles, fill jar to top with water. Cover and shake to mix.

Let stand for 24 hours on counter, then refrigerate for 7 days before using. Longer is better. The longer they are refrigerated the better they get. They will keep for more then a year.

Celery and peppers can be added if you like.

I used whole pickles, spears or sliced and put them in half gallon jars. I couldn’t find any gallon glass jars but the half gallon worked out really well.

Chicken Pineapple Pockets

Grilled Pineapple-Chicken  Packets

1/3 cup pineapple preserves

2 tablespoons packed brown sugar

1 tablespoon soy sauce**

1/4  teaspoon crushed red pepper (optional)

4  boneless skinless chicken breasts, cut into 2-inch cubes (1 lb)

1  medium red bell pepper, cut into 1 1/2-inch cubes

1  medium green bell pepper, cut into 1 1/2-inch cubes

1  cup pineapple chunks

1/4  teaspoon salt**

Heat gas or charcoal grill. In small bowl, stir together pineapple preserves, brown sugar, soy sauce and crushed red pepper.

Cut 4 (24x12-inch) sheets of heavy-duty foil. Divide chicken, bell peppers, pineapple chunks and pineapple preserves mixture among foil sheets. Sprinkle with salt. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

Place packets on grill over medium heat. Cover grill; cook 6 minutes. Using tongs, carefully turn packets over, taking care not to puncture foil. Cook 10 to 12 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender.

Makes 4 servings

**To make it sodium free, leave out the soy sauce and the salt. Believe me you will not miss them, this dish has so much flavor. I like it served on rice. Yumm.

No Salt breakfast sausage

No Salt Breakfast sausage

INGREDIENTS

2 lbs. ground pork

1 egg

2 t. brown sugar

2 1/2 t. ground sage

1 t. dried marjoram or oregano

3/4 t. dried red pepper flakes

1/2 t. freshly ground black pepper

1/4 t. ground rosemary or thyme

DIRECTIONS

Combine ingredients in a large bowl and mix well using a fork or your hands. Form mixture into sixteen round (2- to 3-inch) patties. Heat griddle or skillet over medium and brown patties on both sides, about 5 minutes per side. Lower heat to medium-low or even low if they seem to be burning.  Drain on paper towels before serving.

**I made them into patty's and placed them on a cookie sheet. Put them in the freezer until frozen and then placed in a plastic bag so use later.

Crunchy Oriental Salad

Oriental Cabbage Salad

Chop and mix:
1  16 ounce bag of cabbage slaw
5 green top onions


Brown and cool:
1/4 cup butter or canola oil
 2 pkg. Ramen noodles ( no seasoning)
1/2 cup sunflower seeds
1/2 cup slivered almonds

Blend and add to noodle mixture 20 minutes before serving:
1/2 cup olive oil
1/2 cup vinegar
1/2 cup sugar
2 tsp Soy sauce

Serve and enjoy this tasty crunchy salad.

Window Cleaner

Great window cleaner

4 c. water

1/2 c. cornstarch

Mix in a spray bottle. Spray window and wipe with a terry cloth rag. Using a clean, dry rag - polish window

Bread and Butter pickles

Bread and butter pickles

Ingredients

    * 4 quarts sliced unpared medium cucumbers

    * 6 medium white onions

    * sliced (6 cups)

    * 2 green peppers; seeded and thinly sliced (1 2/3 cups)

    * 3 cloves garlic; scored

    * 1/3 cup granulated pickling salt

    * Cracked ice; a big bag or two depending upon how many pickles you are making

    * 5 cups sugar

    * 3 cups cider vinegar

    * 1 1/2 t turmeric

    * 1 1/2 t celery seed

    * 2 T mustard seed

Instructions

Combine cucumber, onion, green pepper, and whole garlic cloves. Add salt; cover with cracked ice; mix ingredients thoroughly. Let stand 3 hours; drain well. Remove garlic. Place in a large pot.

Fill your jars with boiling water; set aside. Combine remaining ingredients; pour over cucumber mixture. Bring the mixture just to a boil, remove from heat. Carefully empty boiling water from the jars and start filling the jars with your bread and butter pickles.

Fill hot jars to 1/2 inch from top; wipe around rim with a paper towel or clean cloth, adjust lids. Process in boiling water bath for 5 minutes (start timing when water returns to boiling).

7 Layer Salad

You can make this salad as big or as small as you like. I've made it many times just for myself in a single serve size.

 Seven layer salad

1 package lettuce (mixed bag kind)

 1 md. onion chopped

 1 gr pepper chopped

 1 pkg frozen sweet peas

 1 layer of miracle whip or mayo (I prefer Miracle whip, more flavor)

 ( Some times I also add a little ranch dressing)

 1 layer of shredded cheddar cheese

 1 layer of bacon bits

 Mix in above order, chill in fridge for at least 2 hours before serving.

Microwave Corn on the cob

Many people have asked me about making corn on the cob in the microwave. A friend of mine told me how she does it and I have been making corn on the cob this way ever since. I hope you find it as easy and tasty as I do. Just think ,fresh sweet corn without heating the house with a pot of boiling hot water!! Works great when in your motorhome too.

Microwaves vary so the time may need to be changed.

First I husk and wash the corn. Wrap each cob in a wet but not dripping paper towel. Place on a microwave safe plate. Cook on high for 2 1/2 to 3 minutes per cob. Half way through I like to flip the cobs over, not sure if it has to be done, but this is just what I do. Again, every microwave is different and so is the size of the ears. So you may need to adjust to your liking. Enjoy!!!

Serve with your favorite toppings. :)

The wet paper towel serves as a handy wet wipe so it really isn't being wasteful using them.

KFC Cole Slaw and dressing (clone)

KFC Cole slaw

8 cups finely diced cabbage (about 1 head)

1/4 cup diced carrots (finely)

Dressing:

1/3 cup granulated sugar

1/2 teaspoon salt

1/8 teaspoon pepper

1/4 cup milk

1/2 cup mayonnaise

1/4 cup buttermilk

1 1/2 tablespoons white vinegar

2 1/2 tablespoons lemon juice

How to make it

Cabbage and carrots must be finely diced.

Pour cabbage and carrot mixture into large bowl.

Prepare the dressing, mix until smooth and creamy.

Pour over Slaw and mix thoroughly.

Cover bowl and refrigerate several hours or overnight before serving.

3 Egg Brioche

Makes 1.5 pound loaf.

3 large eggs 

1/2 cup butter or 1/2 cup margarine, softened 

1/3 cup milk (70º to 80ºF)

 3 tablespoons water (70º to 80ºF) 

3/4 teaspoon salt 

3 cups bread flour

2 tablespoons sugar 

1 1/2 teaspoons bread machine yeast (NOT rapid rise)

Directions: 1 Measure all ingredients into bread machine pan in the order suggested by manufacturer. .... wet ingredients first.. Make a well with your finger in flour and put the yeast in the well.

2 Process on basic/white bread cycle; use light or medium/normal crust color setting. Recipe makes 1.5 pound loaf.  I used the setting for the 2 pound and it turned out great!!!

 3 Cool in pan for 20 minutes then put on cooking rake until cool to bag.

The loaf is quite large so I cut it in half to make two small loaves.

This recipe is from Fleischmann's Yeast company. It makes wonderful french toast and stays moist longer then your standard white bread, that gets dry by the next day.

Rice Krispie Treats

3 Tbls. Butter
4 cups mini marshmallows
6 cups of krispie rice cereal
1 teas. vanilla (optional)

For Extra goey treats.
1/4 cup butter
6 cups mini marshmallows.




In microwave, melt butter with marshmallows for one minute and stir.  Add vanilia. Return to microwave and heat for about 1 to 2 minutes more until marshmallows are melted. Stir in cereal and quickly spread, with buttered hands, into a 9 x 13 buttered pan. Cool, cut and enjoy!

Salsa

Step one
Skin 8 quarts tomatoes
2 cups of chopped onions
2 cups chopped celery
1 cup chopped green peppers
1/2 cup canning salt

Mix above with hands---Don't handle too much-leave tomatoes whole. Let marinate over night. Drain juices.

Step Two
chop 2 to 4 jalepeno peppers.... 1 1/2 cups or to your taste. Leave seeds in to make it hot!
3/4 cup sugar
1 cup vinegar
2 Tbl. mustard seed 1 teas. corn starch
Mix in blender.

Step 3
Mix step one and two and bring to a boil. Break tomatoes up as cooling. Fill jars, place lids on and process in water bath for 1/2 hour.
Makes about 36 pints.

LEMON MERINGUE PIE

1-1/2 cups sugar

1/3 cup corn starch

¼ teaspoon salt

1-1/2 cups cold water

½ cup fresh lemon juice

5 egg yolks

2 Tablespoons butter

Mix sugar, corn starch, salt and water in 2 quart kettle.  Add egg yolks and mix well with a whisk.

Bring to boil, stirring often with the whisk, until the mixture is bubbling and thickened.

Add the lemon juice and butter and whisk until blended.

Pour into a 10-inch baked crust.

Top with meringue and bake 10-12 minutes at 350 degrees or until meringue is nicely browned.

THE BEST MERINGUE

5 egg whites

¼ teaspoon cream of tartar

½ cup sugar

1 Tablespoon corn starch

1/3 cup water

½ teaspoon white vanilla

Beat egg whites on high speed of mixer until foamy.

Add the cream of tartar and beat 30 seconds on high speed.  Add sugar, 1 Tablespoon at a
time, with mixer on low-medium.  Beat until mixture is glossy and stands in peaks. 
Sugar should be dissolved.

Mix the corn starch with the water and vanilla.  With the mixer running on low-medium, add
this to the meringue, one Tablespoon at a time. Beat well and put on the pie. Make sure the meringue touches the crust all the way around.

Monster cookie dough dip

Monster Cookie Dough Dip

8 oz. Cream Cheese, softened
1/2 Cup Butter, softened
1 Cup Creamy Peanut Butter
1 Cup Powdered Sugar
3 Tbsp. Brown Sugar
1 tsp. Vanilla
1 Cup Oats (regular or quick)
1 Cup  Miniature Plain M&Ms
1 Cup Miniature Semi-Sweet Chocolate Chips

Mix cream cheese, butter, vanilla and peanut butter until smooth.  Stir in brown sugar and powdered sugar, mixing well. Next fold in oats, m&ms and chocolate chips.

Serve with pretzels, graham cracker sticks, or vanilla wafers. Mmmmmmm

Rhubarb Torte

Rhubarb Torte (recipe can be cut in half and use an 8 x 8 pan.

1 cup butter melted

2 cups flour

2 TB sugar

Mix crust and pat in a 9 x 13 pan. Bake for 15 minutes at 350º.

FILLING

6 egg yolks slightly beaten

2 cups sugar

4 T flour

1 cup half and half

5 to 6 cups of cut up rhubarb

Mix well and pour over baked crust.. Bake for 45 minutes at 350º

MERINGUE TOPPING

Beat 6  room temperature egg whites and 1/2 teas. cream of tarter until soft peaks. Gradually add 3/4 cup of sugar, 2 TB at a time and 2 tea. vanilla until stiff peaks. Spread on hot base. Bake for 15 minutes at 375º or until browned.

**I hope you are better at making meringue then I am. :)

Banana bars with Brown Sugar Frosting

Blue Ribbon Banana bars brown sugar frosting.

1/2 cup  butter, softened

1 1/2 cup sugar

1/2 cup nonfat plain  yogurt or sour cream

1 tsp vanilla

2 egg

2 ripe, mashed bananas

2 cups flour

1 tsp baking soda

1/2 tsp salt

1/2 cup walnuts (optional)

Instructions for the bars:

Preheat oven to 350 degrees.

Grease a 10 x 15 inch jelly roll pan. Or a 9 x 13.

In a large bowl and using an electric mixer, cream together butter and sugar.

Add yogurt/sour cream, egg and vanilla and mix until well blended.

Add mashed banana and mix.

Add dry ingredients and mix to incorporate.

Pour batter into baking dish and spread with a spatula to smooth.

Bake for 25 minutes in the jelly roll pan or 40 to 45 minutes in  a 9 x 13 inch cake pan,  until toothpick inserted into center comes out clean.

Cool completely before frosting.

For the frosting

1/2 cup brown sugar

1/4 cup (4 Tbsp)  butter

1/4 cup milk

1 tsp vanilla

2 1/2 cups powdered sugar

1/3 cup walnuts (optional)

Instructions For the frosting:

In a small saucepan, combine brown sugar, butter and milk and heat over medium heat to bring to a boil stirring constantly.

Boil for 30 seconds, then remove from heat and quickly stir in vanilla and powdered sugar until combined.

Immediately pour frosting over bars and sprinkle walnuts over the top (optional).

Allow frosting to cool before cutting and serving.

***This recipe can be cut in half and baked in an 8 x 8 pan.

Honey bunches cookies

The Honey Bunches of Oats box of cereal was just too big for just me. So I decided to make some oatmeal cookies and add some of the HBO to the mix. This is the perfect combination of chewy and crunchy.

Ingredients:

3/4 cup butter, softened

1/2 cup sugar

1 cup brown sugar, packed

1/2 tsp. baking powder

1/2 tsp. baking soda

1.5 cups flour

pinch salt

1 cup all-purpose oats

1 cup Honey Bunches of Oats cereal.

1/4 tsp. cinnamon

2 eggs

2 tsp. Vanilla extract

Preheat oven to 375 degrees.

In an electric mixer, beat together the butter, sugars, baking soda, baking powder, salt, and cinnamon until well blended. Add the eggs and vanilla and beat until mixed through. Add the flour in small amounts until all of it is mixed in. Turn off the mixer and add the oats and cereal by hand and stir with a spatula.

Drop dough by the spoonful onto an ungreased baking sheet. Bake in the oven for 8-10 minutes. Let cool on the baking sheet for 1 minute then transfer to a wire rack.

Mamma's Morning Glory Muffins

Ingredients

1 1/4  cups Sugar

2 1/4 cups all-purpose flour

1 tablespoon ground cinnamon

2   teaspoons baking soda

1/2   teaspoon salt

1/2 cup shredded, sweetened coconut

1 cup Raisins

1 large Apple (peeled and grated)

1 cup crushed pineapple (drained, about 8 oz)

2 cups grated  Carrots

1/2 cup coarsely chopped pecans or walnuts

3 large eggs

1 cup canola oil

1 teaspoon vanilla extract

Directions

Position a rack in the lower third of the oven and preheat to 350º. Sift or whisk together the sugar, flour, cinnamon, baking soda and salt into a large bowl. Add the coconut, raisins, apple, pineapple, carrots and nuts, and stir to combine.

In a separate bowl, whisk the eggs with the oil and vanilla. Pour into the bowl with the dry ingredients and blend well.

Spoon the batter into muffin tins lined with muffin cups, filling each to the brim. Bake for 35 minutes or until a toothpick inserted into the middle comes out clean. Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.

No Bake Strawberry Dessert

Ingredients

1 loaf (10-1/2 ounces) angel food cake, cut into 1-inch cubes

2 packages (.3 ounce each) sugar-free strawberry gelatin

2 cups boiling water

1 package (20 ounces) frozen unsweetened whole strawberries, thawed.  Can use fresh.

2 cups cold 1% milk

1 package (1 ounce) sugar-free instant vanilla pudding mix

1 carton (8 ounces) frozen reduced-fat whipped topping, thawed. I used half.

Chopped fresh strawberries for garnish, optional.

Directions

Arrange cake cubes in a single layer in a 13-in. x 9-in. dish. In a

bowl, dissolve gelatin in boiling water; stir in strawberries. Pour

over cake and gently press cake down. Refrigerate until set, about 1

hour.

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand

for 2 minutes or until soft-set.

Spoon over gelatin layer. Spread with whipped topping. Refrigerate

until serving. 

Garnish with  fresh strawberries if desired.

**Very light and refreshing.

Yield: 20 servings.

Toffee Bars

Toffee bars

Ingredients

    * 1/2  cup butter, softened

    * 3/4  cup packed brown sugar

    * 1  egg

    * 1/2  teaspoon vanilla

    * 1  cup all-purpose flour

    * 1/8  teaspoon salt

    * 3/4  cup semisweet chocolate pieces

    * 1/3  cup chopped walnuts or pecans or your favorite nut

    * 1/3  cup chocolate-covered toffee pieces

Directions

1. Preheat oven to 375 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, egg, and vanilla. Beat until combined, scraping sides of bowl. Beat in flour and salt until combined.

2. Spread dough evenly in an ungreased 13x9x2-inch baking pan. Bake for about 15 minutes or until edges begin to brown and surface is dry. Remove from oven and immediately sprinkle with chocolate pieces. Let stand about 2 minutes or until chocolate is softened; spread evenly. Sprinkle with nuts and toffee pieces. Let cool in pan on wire rack 30 minutes. Cut into bars.

** I found this recipe on the BHG site.

Stewed Tomatoes and Dumplings

Ingredients

1 can (14-1/2 ounces) diced tomatoes, undrained

1 tablespoon sugar

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons butter

Dumplings:

1/2 cup all-purpose flour

3/4 teaspoons baking powder

1/4 teaspoon salt

1/2 tablespoon cold butter

1/2 tablespoon snipped fresh parsley

1/3 cup milk

Directions

In a large saucepan, combine the tomatoes, sugar, salt, pepper and butter. Bring to a boil over medium heat, stirring occasionally.

In a small bowl, dry ingredients and milk. Drop batter in four mounds onto the tomatoes. Reduce heat; cover and simmer for 10 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Yield: 2 servings.

One egg Brioche

Brioche bread

For a 1-pound loaf:

1/2  cup whole milk

3  tablespoons salted butter, cut into pieces, pieces preferably at room temperature

2  tablespoons + 1 1/2 teaspoons sugar

3/4  teaspoon sea salt (Kosher works well too)

1  jumbo egg, preferably at room temperature, lightly beaten

2  cups + 2 tablespoons  all-purpose flour

1  teaspoon granulated dry yeast, NOT rapid-rise (1/2 packet)

 Step 1  As directed, cut the butter into pieces.  

~ Step 2.  In a 1-cup measuring container, heat milk until steaming.  This is quickly and easily done in the microwave oven.

~ Step 3.  Add the sugar, salt and butter to the milk.  Set aside until the butter has melted or is almost melted.  If the milk is steaming and the butter is at room temperature, this will only take about 2 minutes. 

Using a fork, briefly whisk these wet ingredients together, so they are uniform in color and add them to the bread pan.

~ Step 4.  In the same measuring container and using the same fork, lightly beat the eggs.  Add/pour the beaten eggs to the wet ingredients already in bread pan. 

Always remember:  when you are making bread in a bread machine:  always add the wet ingredients first!

~ Step 5.  Add/shake the flour into the bread pan on top of the wet ingredients.  Do not mix or stir!

 Step 6.  Using your index finger, make a small indentation on top of the dry ingredients (but not so deep that it reaches the wet layer).  Add the yeast to the indentation.

Note:  It is important to keep the dry yeast away from the wet ingredients until it is time for machine to knead them together, because the liquid ingredients will prematurely activate the yeast.

 Step 7.  Insert bread pan into bread machine and press down until it is "clicked" securely into place.  Close the lid and plug the machine in.  Press and select the first cycle for "white bread".  Press the loaf control button to select "2-pound loaf".  Press the crust control button and select "light crust".  Press "start".  Depending on the make and model of your bread machine, and the size of loaf you are making, the entire baking process will take about 2 1/2-3 hours.  Walk away.  Do not lift the lid to check in on the process.  The moment the timer signals the bread is done:

Carefully open the lid of the bread machine.  Using pot holders or oven mitts, remove the bread pan from the machine, using its handle to lift it from the machine.  After cooling in the pan turn the bread pan at about a 30-45 degree angle and gently shake/slide the loaf out onto its side.  Turn the loaf upright and place it on a cooling rack to cool completely.  If the kneading paddle remains in the loaf after it is removed from the pan, I find it best to cool the loaf completely before removing it.

Green Pea casserole

Green Pea Casserole

2 Tbls. butter

1C chopped onion

1C chopped celery

1C chopped green pepper

1(16oz) can green peas-drained

1 can cream of mushroom soup

1(8oz)can water chestnuts

1C soft bread crumbs

Melt 2 Tbls butter in a saucepan over low heat; add onions, celery, and green

pepper.  Cook over low heat until veggies are tender.  Remove from heat.

Add remaining ingredients except bread crumbs.  Stir well.  Spoon veggie mix

into a lightly greased casserole and top with bread crumbs.  Bake at 350 for

30 min.  Makes 6 - 8 servings.

Colored deviled eggs

Cook as many eggs as you will need. Cool and peel. Slice lengthwise and remove the yolk to a small bowl. Mix your yolks whichever way you like. I like Miracle Whip, a touch of milk, salt, pepper and a sugar to taste. Mix well. Sometimes I am ambitious and will pipe the yolks into the whites to look fancy. 

Sprinkle with paprika to add a bit of color to the yolk. (optional)

Coloring for eggs:

Add 1 tsp vinegar and 20 drops of desired color into 1/2 cup of warm water. Leave egg in cup until desired color is met.  The longer you leave in the solution the darker or brighter the color. I prefer pastel for Easter.


 

Home made ice cream

1 1/4 cup of milk (your choice, 1%, 2% or whole. I use 1%)
2 cups half and half (I use fat free, but it's your choice)
3/4 up sugar
2 beaten eggs (or 1/2 cup egg beaters) You can leave the eggs out.
1/8 tsp. salt
1 TBL. vanilla

Mix eggs and milk until well blended. Add remaining ingredients and mix well. Pour into ice cream freezer until a soft serve ice cream.  Store in air tight bowl in freezer. It freezes to a very hard consistency. Makes 1 1/2 quarts.

Other variations I use:
1 jar of marchino cherries quartered, use the juice instead of the vanilla, and add some malt flavoring if you like. My husband likes pecan's added. Both the pecans and cherries are added during the last 10 minutes or so. Mmmmm

Chocolate syrup and malt, to your taste and omit the vanilla.

Use your imagination there are so many yummy combinations.