Frozen Cranberry Salad

Ingredients

• 1 (12 oz.) bag fresh cranberries, finely chopped
• 1 1/4 cups white sugar
• 2 (8 oz.) cans crushed pineapple, well drained
• 1 (10 oz.) package miniature marshmallows
• 1 pint (2 cups) heavy whipping cream

Instructions

• In a medium bowl, mix together the chopped cranberries and the sugar.
• Cover and refrigerate at least 8 hours, or overnight.
• With an electric mixer, whip cream until stiff.
• In a large bowl, combine cranberries and pineapple. Fold in whipped cream and marshmallows.
• Pour into a large, airtight container and freeze until ready to serve.
• Thaw slightly (or completely if you prefer) before serving.
• Slice or scoop for bowl or on plate serving.
• Very refreshing.

Cheesy Chicken Orzo Casserole

Ingredients

• 2 tablespoons olive oil
• 2 whole chicken breasts cut into 1-inch cubes Or left over chicken
• salt and pepper to taste
• 1 cup orzo
• 1 cup shredded cheddar cheese
• 2 tablespoons butter
• 1/4 to 1/2 cup milk
• Optional: 1 cup cooked chopped broccoli

Instructions

• Heat olive oil in a large skillet.
• Add chicken pieces to the skillet, season with salt and pepper, and cook over medium heat until done; about 10 to 15 minutes, stirring occasionally. Set aside. Skip this step if using leftover cooked chicken,
• Bring a pot of water to boil, and stir in the orzo.
• Cook for 5 minutes, or until orzo is tender.
• Drain.
• Put the orzo back in the pot and stir in the cheese, butter, and 1/4 cup milk; add more milk if needed. Continue to stir until smooth and well combined.
• Stir in the cooked chicken.
• Taste for salt and pepper.
• Serve.

Baked Oatmeal cups

INDIVIDUAL BAKED OATMEAL CUPS

1 egg

1 teaspoon vanilla extract

1 cups applesauce, unsweetened

1 banana, mashed

1/4 cup honey

2 1/2 cups, Old Fashioned rolled oats 

1/8 cup chai seeds (optional)

1 tablespoon ground cinnamon

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/4 cups milk 

Optional toppings: blueberries, raisins, walnuts, chocolate chips, pomegranate seeds.

Preheat oven to 350 degrees.

Mix eggs, vanilla, applesauce, banana and honey together in a bowl.

Add in oats, chai seeds (if using), cinnamon, baking powder, salt and mix well with wet ingredients.

Finally pour in milk and combine.

Line a 12 cup muffin tin with paper liners.

Divide mixture evenly into muffin tin cups. I used a 1/4 measuring cup, measure just a tad under 1/4 cup to make 12 servings.

Add the toppings. 

Bake 30 minutes until a toothpick in center comes out clean. Cool and enjoy or freeze them in gallon freezer bags.

Chocolate Zucchini Cake

Chocolate Zucchini Cake

1/2 cup (8 tablespoons) butter

1/2 cup vegetable oil

1 3/4 cups sugar

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 large eggs

1/2 cup sour cream, buttermilk, or yogurt

2 1/2 cups flour

3/4 cup cocoa powder

3 cups shredded zucchini (about one 10" zucchini)*

1/2 cup chocolate chips

Preheat oven to 325°F. Grease and flour 13 x 9  cake pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over.

Bake cake until tooth pick inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.

If you want to frost it this frosting works great

Chicken Casserole

AMISH CHICKEN CASSEROLE

8 oz. noodles, cooked

2 c. cooked chicken, cubed

2 c. chicken broth (can used canned)

1 c. milk

1 can mushrooms

2 tsp. salt

1/2 tsp. pepper

1/2 c. margarine

1/3 c. flour

1/3 c. grated Parmesan cheese

 

Melt margarine, then add flour and stir until smooth. Gradually add

milk and broth, then seasonings and mushrooms. Combine chicken, cooked noodles, and prepared sauce. Put in ungreased 9 inch x 13 inch x 2 inch baking pan and top with Parmesan cheese. Bake 30 minutes at 350º.

Blueberry-Rhubarb Jam

BLUEBERRY - RHUBARB JAM  

5 c. raw rhubarb

1 c. sugar

1 lg. pkg. raspberry Jello powder mix

1 can Wilderness blueberry pie mix

Cook rhubarb and sugar together. Add Jello and pie mix. Seal in jars.

Orange Zucchini bread

Orange Zucchini bread

Makes one very dense loaf.

Ingredients: 

2 cups flour

2 cups shredded zucchini

1 teaspoon salt, scant

1 teaspoon baking powder

1/4 teaspoon baking soda

1 cup granulated sugar

1 cup applesauce, or egg substitute

1/3 cup vegetable oil

zest of one orange

1/2 teaspoon vanilla

1 tablespoon orange juice

1/3 cup walnuts or raisins (I prefer raisins)

Glaze:

1/2 cup powdered sugar

2 tablespoon orange juice

1/4 teaspoon zest

Preparation:

1. Preheat the oven to 350. Grease one loaf pan.

2. Wash and dry the zucchini. Using a box grater grate 2 cups worth and set aside.

3. Sift the flour, salt, baking powder and baking soda. Mix well with a whisk and make a well in the center of the mixture.

4. Wash and zest the orange.

5. In another cup mix the egg substitute (or applesauce), orange zest, juice, vanilla, oil and sugar until combined. Add to the flour mixture, folding gently until combined.

6. Fold in the zucchini (and walnuts or raisins if you are using them) and pour into greased loaf pan.

7. Bake for 50-60 minutes or until golden and a tooth pick inserted in the center of the bread comes out clean.

8. Prepare the glaze: Mix the remaining orange juice and 1/2 cup of powdered sugar in a small bowl. Add the remaining zest and stir until smooth and combined.

8. Cool the bread for 10 minutes in the pan. Then, run the blade of knife around the loaf to gently separate it from the sides of the pan. Invert the loaf and the bread should slide out. Place on a wire rack with a large pan or plate below it to finish cooling.

9. While the bread is still hot spoon half of the glaze onto the top loaf. It will almost immediately drip down the sides of the loaf. Cool completely before serving.

Egg bake with crunch

Egg Bake Crunch

8 slices of bread, crusts removed and cubed

1 1/2 cups cubed ham (I used deli sliced ham)

6 to 8 slices of Velveeta or Kraft singles (Velveeta works best)

Put cubed bread in 9 x 13 inch pan. Top with ham and cheese.

Mix in another bowl:

3 cups milk

8 eggs 

1 tsp. dry mustard

Pour over bread in pan.

Corn flake topping:

2 cups slightly crushed corn flakes

1/3 cup of melted butter

Cover with foil and refrigerate over night. Uncover and top with corn flake  topping, place in 350º oven and bake for 50 to 60 minutes.  Check at 40 minutes with knife, if knife comes out clean it's done. Let sit for 5 minutes, serve and enjoy.

***I like to set the casserole dish out for about half an hour before placing in hot oven.

Butterfinger dessert

1 ~ 8 ounce package of cream cheese
1~  8 ounce container of Cool Whip
6 ~ 2 1/8 ounce Butterfinger candy bars
Graham cracker crust, ready made or make your own to put in a 8 x 8 cake pan.





GRAHAM CRACKER CRUST
1 1/2 cups crushed gr. crackers
1/3 cup sugar
6 Tbl. melted butter
Mix and pat into cake pan or pie pan. Cool too set.

~Beat room temp cream cheese with mixer until smooth. Add cool whip and mix well. Fold in crushed Butterfinger candy bars, reserving some for topping.  Spoon onto crust and spread evenly. Top with remaining crumbs. Cover and place in fridge over night or 4 hours. Serve and enjoy.

Strawberry Spinach salad with poppy seed dressing

9 ounce bag of spinach, washed and de-stemmed
1/2 quart fresh sliced strawberries, or more if desired.
1/2 cup candied slivered almonds (recipe below)

CREAMY POPPY SEED DRESSING:

1/4 cup mayonnaise

2 tablespoons sugar

2 Tbl. milk

2-1/4 teaspoons cider vinegar

1-1/2 teaspoons poppy seeds

CANDIED ALMONDS

1/2 cup blanched slivered almonds

3 Tbs. sugar

1 1/2 teaspoon water.

In med to med. low, skillet heat and stir constantly until water has dissolved and sugar sticks to almonds.  Remove from heat and Let cool. Break up clumps.

Place spinach in bowl with sliced strawberries. Just before serving pour in dressing and toss, add almonds and toss gently. Serve and enjoy.

**Even the fussiest of eaters will love this sweet tangy salad.

****I like to double the dressing recipe and almonds to keep some on hand for a small individual salad. Mmmmmm

Pizza pasta bake

Bake ahead Pizza-Pasta Bake

3 cups Penne or cork screw Pasta uncooked

1 small each green and red pepper...I use what I have in the freezer

2 1/2 cups spaghetti sauce

1 1/2 cups Pepperoni Slices (I cut into quarters)

6 ounces of browned hamburger opt.

1/4 cup grated parmesan cheese

1/2 cup shredded mozzarella cheese, divided

1/2 cup shredded cheddar cheese, divided

Cook pasta in a large sauce pan as directed on pkg, omitting salt and adding peppers to boiling water for the last two minutes, drain. Return to pan. Stir in spaghetti sauce, pepperoni, and 1/4 cup of each shredded cheese. Spoon into 8 x 8 or 9 x 9 square baking dish sprayed with cooking spray, top with remaining cheese and some pepperoni slices to make it look pretty. :)

 Make ahead, Cover with foil and put in fridge. Bake when ready. OR

 Cool. Wrap tightly in plastic wrap. Freeze up to two months. Refrigerate over night to thaw.

Heat oven to 375degrees. Remove plastic wrap and cover with foil. Bake 55 minutes or heat until heated through, uncovering after 45 minutes.

Berry Yogurt Pops

Fruity Yogurt Pops 

1/4 cup  milk

3/4 cup  thawed COOL WHIP LITE Whipped Topping

1 container  (6) nonfat Greek-style yogurt (Any flavor you like.)

1/2 cup  fresh strawberry halves

1/2 small  banana, cut into chunks

1/4 cup blueberries

2 Tbls sugar or sweetener

BLEND ingredients in blender on high speed until smooth.

POUR into 6 (3-oz.) paper cups. Insert wooden pop stick into center of each cup.

FREEZE several hours or until firm. Peel off paper cups just before serving.

***YOu can use any fruit you like, plus the banana and use a complimentary yogurt. Endless possibilities. :) Yes, you must use the banana to make it creamy.

**Original recipe from Kraft Kitchens. I changed some things since I think any recipe can be made better. :)

Crunchy Chicken salad

INGREDIENTS

3 tablespoons butter or margarine

1 package (3 ounces) Oriental-flavor ramen noodle soup mix (chicken flavored works well too.)

1 1/2 to 2 tablespoons sesame seeds

1/4 cup sugar

1/4 cup white vinegar or apple cider vinegar

1 tablespoon vegetable oil

1/2 teaspoon pepper

2 cups cut-up cooked chicken***

1/2 cup dry-roasted peanuts or sunflower nuts (I prefer)

4 medium green onions, sliced (1/4 cup)

1 bag (16 ounces) coleslaw mix  or Oriental slaw

Melt butter in 10-inch skillet over medium heat. Stir in seasoning packet from noodles. Break block of noodles into bite-size pieces over skillet; stir noodles into butter mixture. Cook 2 minutes, stirring constantly; stir in sesame seed. Cook about 2 minutes longer, stirring constantly, until noodles are golden brown.

Mix sugar, vinegar, oil and pepper in large bowl. Add remaining ingredients and noodle mixture; toss.

***I leave the chicken out and it is still a great side dish.

Perfectly Crispy Oatmeal Raisin Cookies

Ingredients

1 1/2 sticks softened butter

1/2 cup brown sugar

1/2 cup white sugar

1 egg 

3/4 teaspoon vanilla

1 1/2 cups old fashioned rolled oats

1 1/4 cups flour

1/4 kosher salt

1 1/4 teaspoon baking soda

1 teaspoon cinnamon

1 cup raisins

Directions

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

In a large bowl, whisk together the old fashioned oats, flour, salt, baking soda, and cinnamon.

In a medium sized bowl, cream together the butter and sugars.

Stir in the egg and vanilla extract.

Fold the dry ingredients into wet ingredients until just combined.

Stir in the raisins.

Roll about 2 Tablespoons each into balls, place on baking sheet, and slightly flatten.

Bake for 9-10 minutes.

Cool and enjoy!

Dill Dip

1 cup sour cream, or low fat plain yogurt
1 cup mayonaise
1 TBL. Dill Weed
1 TBL. Parsley Flakes
1 TBL. Bau Monde
1 TBL. Dehydrated onions or 1/2 TLB fresh chopped
1/2 TBL. sugar or to taste

Mix well and store covered in refrigerator over night to let flavors blend. Serve with fresh veggies of your choice.

Crock pot Tenderloin

2 pounds of Pork Tenderloin
1/4 cup soy sauce
1 TBS Yellow Mustard
2-3 TBLS pancake or maple syrup
2 TBLS olive oil
2 TBLS Diced dried onions or 1 T fresh
1 1/2 tsp Garlic Salt or garlic powder

Put the pork tenderloin into the crock pot and set aside. Put all of the other ingredients into a small bowl and mix together. Pour over the pork tenderloin. Turn the crock pot on low and cook for 6 hours.

***I do not recommend cooking on high for 4 hours. It dries the meat out making it more like a pulled pork. But the flavor is out of this world either way.

Glazed Doughnut cupcakes

1/4 cup melted butter

1/4 cup vegetable oil

1/2 cup granulated sugar

1/3 cup brown sugar

2 large eggs

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

3/4 teaspoons ground nutmeg

1 teaspoon cinnamon

3/4 teaspoon salt

1 teaspoon vanilla extract

2 2/3 cups all-purpose flour

1 cup milk

Cream together the butter, vegetable oil and sugars until smooth. Add the eggs and vanilla and continue mixing. Mix together and add in the baking powder, baking soda, nutmeg, cinnamon, and salt. Alternate the flour and milk until everything is thoroughly combined. Spoon the batter into lightly greased muffin tins and bake at 425 for 15-17 minutes. Makes 16 muffins that are out of this world delicious.

Glaze

3 tablespoons butter; melted

2-3cup confectioners’ sugar; sifted

3/4 teaspoon vanilla

2 tablespoons hot water

Mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth. When muffins have cooled only slightly, dip the top of the muffin into the glaze. You’ll want to make sure you place cling wrap underneath the muffins to catch any drips.

Strawberry Rhubarb pie

Strawberry Rhubarb pie

Ingredients

4 cups rhubarb, chopped

2 cups strawberries, sliced

1 1/3 cups granulated sugar

1/4 cup cornstarch

1 tablespoon lemon juice

1/4 teaspoon cinnamon

pastry for a double-crust 9-inch pie

1 egg, beaten for glaze

Directions

In a bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice and cinnamon.

On lightly floured surface, roll out half of the pastry and line a nine-inch pie plate.

Spoon in filling.

Roll out pastry for top crust; using pastry wheel or knife, cut into 1-inch wide strips.

Brush pastry rim with some of the beaten egg.

Gently weave strips over the pie to form lattice; trim and flute the edge.

Brush lattice with beaten egg. Sprinkle top with sugar cinnamon mixutre if desired.

Bake on a baking sheet with sides in a 425 degree Fahrenheit oven for 15 minutes. 

Reduce heat to 375 degrees Fahrenheit and bake for  60 minutes or longer or until rhubarb is tender, filling thickened, and the crust is golden.

Let stand for 15 to 20 minutes before cutting.

Broccoli Ham roll ups

Broccoli Ham roll ups

2- 10 oz pkg frozen broc. spears( I never can find this so I buy fresh broccoli and cut it into spears I cook it standing up in a small pan so the flower part is out of the water and only the stems cook--about 10 minutes at a soft boil.  Usually 2 bunches make about 10-12 spears.

10-12 slices deli ham

10-12 slices swiss cheese

1 can mushroom soup

1/2 cup sour cream

1 tsp prepared mustard

Put Cheese on ham--lay spear on cheese with flower end sticking out-roll and put seam side down in a baking dish.  Mix soup, sour cream and mustard and spread over spears.  Bake 30 minutes at 350 until bubbling.  You can also skip the ham and just spread sauce over broc. and sprinkle shredded swiss over all---good side dish for any meal.

This dish was a HUGE hit with my whole family, 4 thumbs up! Enjoy!!!!

Recipe from Noreen Henke

Strawberry Romaine salad with dressing

Ingredients


1/4 cup sugar
1/3 cup slivered almonds
1 bunch romaine, torn
1 small onion, halved and thinly sliced
2 cups halved fresh strawberries 
craisens or rainsens (optional)


CREAMY POPPY SEED DRESSING:


1/4 cup mayonnaise
2 tablespoons sugar
1 tablespoon sour cream
1 tablespoon milk
2-1/4 teaspoons cider vinegar
1-1/2 teaspoons poppy seeds


Directions
In a small heavy skillet over medium-low heat, cook and stir the sugar until melted and caramel in color, about 10 minutes. Stir in almonds until coated. Spread on foil to cool; break into small pieces.
In a large bowl, combine the romaine, onion and strawberries. Combine the dressing ingredients; drizzle over salad and toss to coat. Sprinkle with coated almonds. Yield: 10 servings.
Nutritional Facts
3/4 cup equals 112 calories, 7 g fat (1 g saturated fat), 2 mg cholesterol, 35 mg sodium, 12 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

Skor Bars

Ingredients

1 (11.3 oz) box Ritz crackers

1 (8 oz) bag toffee bits, divided

1 (14 oz) can sweetened condensed milk

1 cup milk chocolate chips

Instructions

Preheat the oven to 350F. Spray an 8x8-inch baking dish with nonstick cooking spray.

Place all of the Ritz crackers in a food processor and process until they are fine crumbs. Pour them into a bowl.

To the bowl of crackers, add 1 cup of the toffee bits and the can of sweetened condensed milk. Stir until combined. Press into the prepared baking dish. Bake for 10 minutes, then remove from oven.

Immediately pour the chocolate chips evenly over the top of the bars. Allow them to sit for a few minutes to melt, then spread evenly over the top. (If they aren't melting, stick the pan back into the oven for a minute or two.) Sprinkle on the remaining toffee bits. Allow to cool completely before cutting into squares.

Banana Split Bread

Ingredients

• 2/3 cup shortening
• 1-1/4 cups sugar
• 4 eggs
• 3-1/2 cups all-purpose flour
• 2-1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1-1/2 cups mashed ripe bananas (about 4 medium)
• 2 cans (8 ounces each) crushed pineapple, drained
• 2 cups (12 ounces) semisweet chocolate chips
• 1 jar (10 ounces) red maraschino cherries, chopped and well drained
• 1 cup chopped walnuts

Directions

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with bananas and pineapple. Fold in the chocolate chips, cherries and walnuts.
• Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each). 
  
  Editor's Note: Four 5-3/4-in. x 3-in. x 2-in. loaf pans may be used; bake for 50-55 minutes.

From the TOH, very good!!!

Easy Cherry Crisp

CHERRY CRISP

 

1 can cherry pie filling

2/3 c. firmly packed brown sugar

1/2 c. all-purpose flour

1/2 c. quick oats

3/4 tsp. cinnamon

1/8 tsp. nutmeg (Optional)

1/3 c. butter, softened

Preheat oven to 375 degrees. Grease an 8 x 8 inch pan. Pour pie filling into bottom of greased pan. Mix the remaining ingredients in a food processor and sprinkle mixture over the cherry pie filling. Bake at 375 degrees for 20 to 30 minutes. Serve warm with vanilla ice cream, if desired.

Blueberry Streusel topped Muffins

I found this recipe on the Taste of Home site, they are soooo good.

2540

Ingredients

• 1/4 cup butter, softened
• 1/3 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2-1/3 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1-1/2 cups fresh or frozen blueberries
• STREUSEL:
• 1/2 cup sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 cup cold butter

Directions

• In a large bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries.
• Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375° for 25-30 minutes, 43 minutes for Jumbo or until browned. Cool for 5 minutes before removing to a wire rack. Serve warm. Yield: 1 dozen Or 6 jumbo as shown in the picture. 

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Caramel Rolls

Carmamel rolls

Recipe makes two 9 x 13 inch pans

Mix and let sit for 5 mintues: 

2 pkg. yeast  (4 1/2 tsp if useing bulk)

1 cup warm water

1 Tbls. sugar

Add

2 c. scalded milk cooled to room temp or just warm.

2 beaten eggs

1/2 cup melted butter

6 1/2 cups flour

1 tsp salt.

5 Tbs. sugar

1 cup raisens (opt)

In very large bowl pour in yeast, mix in eggs and cooled milk. Add the lour, sugar and salt. Let rise for an hour or until doubled in size.  

Empty dough onto a floured surface and knead for about 5 minutes. Kneading too long will cause tough dough.

Let rise until doubled in size again.

On heavily floured surface roll half of the dough out, to 1/2 inch thick. Brush will melted butter and sprinkle with cinnamon and sugar. Roll into a long roll and cut 1 1/2 inch rolls. Place cut side up onto prepared pan. Repeat with the other half of dough.

Let rise until doubled in size.

Bake at 400º for 20 minutes, until golden brown.

Turn pan over onto waxed paper right from the oven. Let cool and enjoy.

Recipe makes two 9 x 13 inch pans.

Caramel bottom:

1 stick of butter

1 cup brown sugar 

2 Tbs. White syrup

Cook until disolved. Pour into cake pan. Double recipe for two pans.

Peanut Brickel Bars

 Peanut Brickel Bars

2 cups quick cooking oats

1 1/2 cup flour

1 cup chopped dry roasted peanuts **

1 cup brown sugar

1 teaspoon baking soda

1 cup butter, melted

1 (14 oz.) can sweetened condenced milk

1/2 cup peanut butter

1 (10 oz.) package English toffee bits (with the chocolate or plain)

Combine oats, flour, peanuts, sugar, soda; stir in butter until crumbly. Reserve 1 1/2 cups crumb mixture. 

Press remaining mixture on bottom of greased 9 x 13-inch pan. Bake at 375º for 12 minutes.

Sweeten condenced milk and peanut butter until smooth. Spread over crust to 1/4 inch edge. 

In another bowl, combine remaining crumbs and toffee bits. Sprinkle over top and pat down firmly.

 Bake at 375º for 20 minutes. Cool completely before cutting.

**I used party peanuts that I had on hand. Also a few mini chips. 

Baked Oatmeal

Baked Oatmeal

Serves 5 / Preparation time:  10 mins. / Total time 45 mins (plus chilling time)

This oatmeal makes great leftovers.  When reheating, just add some additional skim or low fat milk to achieve desired consistency.

Non stick cooking spray                         1 3/4 cups old fashioned oats

3 1/4 cups skim* milk                             1 1/2 cups peeled, diced apple

1/2 cup packed brown sugar                    1/2 cup raisins (dried cherries or cranberries)

1 TB butter or margarine                          1/4 cup chopped walnuts (opt.)

1/4 tsp salt                                             2 tsp vanilla extract

1 1/2 tsp gr. cinnamon

Preheat oven to 350*.  Coat a 2-quart casserole dish with nonstick cooking spray. (I use a round baking dish)

In a saucepan over medium- low heat, heat the milk, brown sugar, margarine, salt and cinnamon until the sugar is dissolved and the margarine is melted; about 3 minutes. 

 Remove from heat and add the oats, apple, raisins, walnuts and vanilla extract.  Spoon the mixture into the casserole dish. 

 Cover and bake for 30 minutes.  Remove from oven and serve.  (Or when cooled, refrigerate until ready to eat)

*Almond milk (original or vanilla) can be used in place of skim milk.  Also dried cherries or cranberries can be used in place of raisins.  (I sometimes add a little of each)

Based on 1 cup serving:  356 cal; 7 g fat; 65 carb; 10 g protein; 189 mg sodium; 3 mg chol; 233 mg calcium; 4 g fiber.  Food exchanges:  1/2 milk, 2 starch, 2 fruit, 1 fat.

From my friend Cindy Hosbach

Turkey or Chicken Tetrazzini

 7 ounce  spaghetti broken into thirds
2 cups cubed cooked chicken or turkey
1 cup shredded cheddar cheese
1 can cream of mushroom soup
1 med onion chopped
2 cans sliced or chopped mushrooms, drained or fresh cooked
1/2 cup milk
1/4 cup chopped green pepper
1/4 tsp of salt if you think it needs it, I leave it out
1/8 tsp. pepper

Cook spaghetti, drain. Transfer to a large bowl: add the rest of the  ingredients and mix well. Spoon into a greased 2 1/2 quart casserole. Sprinkle with cheese if desired. Bake uncovered at 375º for 40 to 45 minutes or until heated through.

** I substitute my home made cream of mushroom soup (found on this blog) for the canned to lower the sodium and cut the cheese in half as well. It is still very good.

Roll out sugar cookies

 2 cups butter  

 2 eggs

1 tsp vanilla

 1 1/2 cups sugar     

5 cups flour

1 tsp. baking powder 

 Preheat oven to 350º

Mix butter, eggs, surgar and vanilla well.  Add flour and baking powder and mix well.

      

Roll our onto flour surface and cut into desired shapes. Bake on ungreased cookie sheets for 8 to 12 minutes or until lightly browned. 

 Frosting:

 1 tsp of vanilla or almond extract   

 4 cups powdered sugar      

 1/3 c softened butter       

1/4 cup milk               

Cream flavoring and butter.    Add sugar and milk alternately  until desired consistency. Frost cookies. Decorate any way that you like.

From Becky Anderson

Blue Ribbon Beef Barley Soup

The blue ribbon isn't just in the name of the soup, but I actually won a blue ribbon for his recipe. And yes, it's really that good. :)

Beef Barley Soup (thick)

This is not a thin watery soup, it is a nice thick stick to your ribs kind of soup.

2 lbs beef round steak or 2 lbs beef chuck, diced

2 cups sliced carrots

2 stalks celery, diced

1/2 c. green pepper, diced 

1 large onion, chopped

1 (32 ounce) can tomatoes, cut up (diced) I used my own canned.

1 16 ounce package of mixed vegetables

1 diced potato (optional)

2/3 cup barley

1 Tbls. dried parsley flakes

1 Tbls sugar

32 ounce of beef stock or  5 cups water and 1 Tbls boulion or two cubes

1 teaspoons salt

1/4 teas. pepper

3/4 teaspoon dried basil (optional)

1 cup of water

Directions:

1. In skillet brown beef. You can skip this step and just add the meat raw.

2. Place carrot, celery, green pepper, onion, mixed veggies  in crock pot.

3. Put meat on top.

4. Combine tomatoes, barley, sugar, parsley, bouillon, salt and basil. 

***If using Quick barley add to the last hour instead of now. I don’t reccommend the quick, it gets mushy.

5. Pour over meat.

6. Add water.

7. DO NOT STIR. (this is sooooo hard for me) 

8. Cover and cook on LOW for 8  hours.

Raisinberry bran flake muffins

Raisinberry bran flake Muffins

 

2 c. all-purpose flour

4 tsp. baking powder

1/4 tsp. salt

2 tsp. cinnamon

1/2 c. sugar

3 1/2 c. Raisin bran cereal

1 3/4 c. skim milk

1 egg

3 Tbsp. oil

1 tsp vanilla

2 c. frozen or fresh blueberries

1. Stir together flour, baking powder, salt, cinnamon and sugar. Set aside.

2. Mix Bran Flakes and milk into large mixing bowl, let stand 2 minutes.

3. Add egg and oil and vanilla; beat well. Add flour mixture, stir well. Add blueberries. Spray muffin pan. Makes 12 cups. Bake at 400 degrees about 23 to 25 minutes.

Lasagna Soup

Lasagna soup

Ingredients:

1 lb ground beef

1   onion, chopped

1   green bell pepper, chopped

3   cloves garlic, minced

1 teaspoon thyme

1 tablespoon firmly packed brown sugar

1   (32 ounce) box chicken broth (salt free for us)

2   (14.5 ounce) can crushed ordiced tomatoes ( I use my own canned)

1   (15 ounce) can tomato sauce (sodium free)

2 teaspoon Italian seasoning

1/2 teaspoon salt 

2 cup broken lasagna noodles Or bow tie pasta

Top with shredded mozzarella cheese. Optional.

Directions

In a large Dutch oven, combine ground chuck, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.

Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. 

Ginger Cookies

White chocolate ginger cookies

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies

1/4 cup packed dark brown sugar

1 1/4 teaspoons ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

2 teaspoons grated orange peel

1 package (6 oz) white chocolate baking bars, coarsely chopped or white chocolate chips

3/4 cup chopped Pecans

1/3 cup finely chopped crystallized ginger (opptional)

Glaze

1/2 cup powdered sugar

1/8 teaspoon ground cinnamon

3 to 3 1/2 teaspoons orange juice

1 Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in brown sugar, 1 1/4 teaspoons cinnamon, the ginger, nutmeg and orange peel until well blended. Stir in white chocolate baking bars, pecans and crystallized ginger. On ungreased cookie sheets, drop dough by 1/4 cupfuls 3 inches apart  

2 Bake 13 to 17 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

3 In small bowl, mix powdered sugar, 1/8 teaspoon cinnamon and enough orange juice for desired drizzling consistency. Drizzle glaze over cooled 

Mulled Apple Cider

HOT MULLED APPLE CIDER  

2 qt. (8 c.) apple juice or apple cider

1/2 c. firmly packed brown sugar

6 whole cloves

3 cinnamon sticks, broken into 1" pieces if it can be broken

In large saucepan, combine all ingredients. Heat to boiling; reduce heat and simmer covered, for 20 minutes. Strain to remove spices. Serve warm with a cinnamon stick. 16 (1/2 cup) servings.