Pup Cakes

A treat for man's best friend. See Spot run to the kitchen!

• 1-1/4 c. rolled oats
• 1 c. buttermilk
• 2 tsp. cinnamon
• 1 tsp. ginger
• 1 lg. egg
• 1/4 c. honey
• 1/2 c. butter, melted
• 1/3 c. brown sugar, firmly packed
• 1 c. flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda

Combine the oats, buttermilk and spices in a large bowl and let sit for one hour.

Preheat the oven to 350.

Meanwhile, line with mini cupcake papers, a 24-mini muffin tin.

Add all other ingredients to oat mixture, and stir to combine.

Scoop the batter into the muffin tins and bake for about 20 minutes, or until golden brown and firm.

Diced Chicken and Noodles

• 4 c. cooked chicken, diced
• 8 c. chicken broth
• 1 c. diced celery
• 1/3 c. finely minced onion
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. dried thyme
• 1 garlic clove, minced
• 3 c. thick egg noodles, broken into pieces

In a large soup pot, combine the chicken, celery, onion, salt, pepper, thyme and garlic. Pour chicken broth over. Taste and adjust seasonings. Bring to a boil, lower heat and simmer 20 minutes, or until vegetables are tender. Add uncooked noodles to boiling chicken broth. Boil lightly until noodles are tender, 20 minutes.  Serves 6.

Boiled Cabbage

• 1 med. head cabbage
• 4 slices bacon fried crisp and crumbled -OR-
• 3 T. butter
• salt and pepper, to taste

Cut the cabbage into narrow wedges. Place in soup kettle with a generous amount of water. Cook, uncovered, until fork-tender. Drain. Season with bacon or butter. Add salt and pepper, to taste. Serve hot. 6 servings.

Oven Beef Stew

• 3 T. butter
• 1 med. onion, chopped
• 2 garlic cloves, minced
• 1-1/2 lb. lean stew beef, cubed
• 1/2 c. flour
• salt & pepper, to taste
• 1/2 c. celery, diced
• 2 lg. carrots, peeled and cubed
• 2 lg. potatoes, peeled and cubed
• 2 c. beef broth

Preheat oven to 350.

Heat butter in a a large skillet and saute the onion and garlic until just tender. Remove and set aside.

Dredge the cubes of meat in the flour which has been seasoned with salt and pepper.  Add to the skillet and brown in the butter. Use more butter if needed, but not too much, or the stew will be greasy.

Layer the rare meat, onions, garlic and vegetables in a large covered casserole dish; salting and peppering as desired between layers. Pour the broth over all, adding more water if needed so that the layers are almost completely covered.

Cover casserole and bake until meat and vegetables are tender; about 1 to 1-1/2 hours.

Great Grandma's Brown Sugar Prune Cake

• 1/2 c. butter, softened
• 1-1/2 c. brown sugar, firmly packed
• 2 eggs, beaten to a froth
• 1/2 c. chopped prunes (softened in hot water)
• 1-1/2 c. flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• Dash cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. allspice
• Pinch cloves
• 2/3 c. buttermilk
• 1/2 c. pecans, finely chopped

Preheat oven to 350. Thoroughly grease and flour a 9-inch square pan.

In a large bowl, cream butter and sugar together until light and fluffy. Blend in eggs, then stir in prunes.

In a medium bowl, sift together the flour, baking soda, salt and spices. Alternately add flour mixture with buttermilk to the creamed mixture. Fold in pecans, then pour the batter into prepared pan.

Bake for about 40-50 minutes, until a toothpick inserted into center comes away clean. Serve warm or cold with a dollop of sweetened whipped cream.

Old-Fashioned Oatmeal Date Bars

• 1/2 c. all-purpose flour
• 3/4 c. whole-wheat flour
• 3/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 tsp. cinnamon
• 1 tsp. nutmeg
• Pinch of cloves
• 1/2 c. butter, softened
• 3/4 c. honey
• 2 eggs
• 1/3 c. milk
• 1 c. quick oats
• 1-1/2 c. pitted, chopped dates
• 1-1/2 c. coarsely chopped walnuts
• Powdered sugar, to dust

Preheat oven to 375. Lightly grease a 13 X 9-inch pan.

In a medium bowl, sift together the flours, baking powder, soda and spices; set aside.

In a large bowl, beat butter with the honey until fluffy. Add eggs and continue beating. Stir in the milk, then the flour mixture just until ingredients are combined. Fold in oats, dates and walnuts. Turn out into prepared pan.

Bake for 30-40 minutes, or until a toothpick inserted in center comes away clean. Remove from oven onto a wire rack to cool. Dust with powdered sugar while still warm. Makes 36 small bars.

Medium White Sauce

• 2 T. butter
• 2 T. flour
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 c. milk

Melt butter in saucepan; stir in flour, salt and pepper. Cook and stir until mixture begins to bubble. Gradually stir in the milk until mixture is smooth and thickened.  Makes 1 cup. Double recipe as needed.

Chicken a la King

• 2 c. cooked, diced chicken
• 1/2 lb. mushrooms, washed and sliced
• 4 T. butter
• 1 green pepper, diced
• 1 red pepper, diced
• 2 T. flour
• 1 c. milk
• 1 c. half-n-half
• salt & pepper, to taste
• fresh parsley, chopped

In a heavy skillet, saute the mushrooms and peppers until soft. Add in the flour and stir until well blended. Slowly add in the milk and half-n-half. Bring to a low boil, and stir until thickened. Stir in the chicken; season with salt and pepper. Serve over biscuits, toast points or buttermilk waffles. Garnish with the chopped parsley.  Makes 3 hearty servings; easily doubled.

Note: Substitute frozen peas for the green pepper, if you like.

Hamburger Hot-Dish

• 1 lb. lean ground beef
• salt & pepper, to taste
• 1 garlic clove, minced
• 1/2 lb. American cheese
• 2 oz. can sliced black olives, drained
• 2 c. flat egg noodles, cooked as directed on package
• 15 oz. stewed tomatoes, undrained
• 1/4 c. water

Brown the beef, along with the salt, pepper and garlic. Layer all ingredients in a greased casserole dish. Rinse out the tomato can with the 1/4 cup of water and pour over all. Cook, uncovered, at 350 for 30-40 minutes, or until hot and bubbly. Serve with a side salad for a filling meal.  Serves 4.

Country-Style Potatoes

• 1/4 c. minced onion
• 4 T. butter
• 6 c. red potatoes, boiled, peeled and diced
• salt & pepper, to taste
• 2 T. fresh, minced parsley

In a large frying pan, brown the onion in the butter. Add prepared potatoes and salt and pepper, to taste. Turn heat down, and cook slowly, stirring often, until browned. Serve hot, sprinkled with parsley.

Golden Cake

• 3/4 c. butter (no substitutes)
• 1-1/2 c. sugar
• 1 tsp. lemon extract
• 8 egg yolks, well beaten
• 3 c. cake flour
• 3 tsp. baking powder
• 1/2 tsp. salt
• 1 c. milk

Preheat oven to 375. Generously grease and flour 3 (9-inch) layer pans.

Cream together the butter and sugar until smooth. Stir in the extract. Add eggs and continue beating.

Sift together the flour, baking powder and salt. Add to the egg mixture alternately with the milk. Turn batter into the prepared pans.

Bake for about 20 minutes, or until the cake springs back when touched. Allow to cool in pans for 10 minutes before turning out onto cooling racks.

Golden Glow Frosting

• 1/2 c. softened butter
• 4-1/2 c. powdered sugar
• 1 tsp. lemon extract
• 2 T. grated orange zest
• 3 T. orange juice (more as needed)

Blend together the butter and sugar. Stir in lemon extract, orange zest and juice; beat until frosting is a spreadable consistency.

Note: This cake is a great way to use-up egg yolks!

Pumpkin Nutbread

• 3 c. flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tsp. cinnamon
• 1 tsp. ground nutmeg
• 1/2 tsp. ginger
• 1/4 tsp. cloves
• 4 eggs
• 2 c. brown sugar, firmly packed
• 2 c. cooked pumpkin
• 1-1/4 c. melted butter
• 1 c. chopped walnuts or pecans

Preheat oven to 350. Generously grease and flour 2(9X5) loaf pans.

Sift together dry ingredients; set aside.

In a large bowl, beat eggs until thick; gradually add in sugar. Whip in the pumpkin and melted butter. Gradually add the dry ingredients into mixture. Fold in nuts, then pour batter into prepared pans.

Bake until well-risen, golden brown and firm to the touch. Remove from oven and allow to cool in pans for 10 minutes before turning out. Serve either warm or cold.

Zucchini Loaf

• 4 med. zucchinis, sliced
• 1 lg. onion, diced
• 1 green pepper, diced
• 1 sweet red pepper, diced
• 4 garlic cloves, minced
• Minced herbs (fresh parsley, thyme, basil)
• 2 eggs
• 1/3 c. milk
• 8 slices wheat bread
• 2 eggs, hard-boiled and mashed
• salt & pepper, to taste
• Olive oil

Preheat oven to 350.

Gently saute the zucchini, onion and peppers in olive oil in a large skillet. Remove from heat, add the minced garlic and herbs, then cover the skillet.

In a large deep bowl, beat the 2 eggs and the milk together. Add salt and pepper, and continue beating. Slowly crumble the bread slices into the bowl; add the well mashed hard-boiled eggs and the vegetables. With greased hands, mix and blend the contents of the bowl thoroughly and form into a large round ball. Refrigerate it in the bowl for at least 2 hours.

Press the zucchini loaf into a well buttered pan. Bake for 25-30 minutes.

NOTE: This attractive and easy-to-prepare vegetarian dish may be served either hot or cold. Serves 6.

Vegetable-Noodle Casserole

• 12 oz. broad egg noodles
• 2 c. diced eggplant
• 2 med. tomatoes, sliced
• 1 green pepper, chopped
• 1 onion, chopped
• 1 T. chopped fresh parsley
• garlic powder
• salt & pepper, to taste
• 1 c. grated yellow American cheese
• Parmesan cheese

Preheat oven to 350.

Cook noodles according to package directions, and drain.

Saute vegetables and seasonings until tender. Combine noodles, vegetable mixture and cheese in a buttered casserole dish. Sprinkle with Parmesan. Bake uncovered for 35-40 minutes. Serves 4.

Cream of Asparagus Soup

• 1/2 lb. fresh asparagus, trimmed and cut into 1/2" pieces
• 1 potato, diced
• 1 onion, diced
• 1 med. carrot, sliced
• 2 qt. water
• 1 c. heavy cream
• 2 T. butter
• salt & pepper, to taste

Cook the vegetables in the salted water until they are tender. Puree the soup using a handheld blender, or pass through a stand blender.

Add heavy cream, butter and salt and pepper, to taste. Stir and cook over low heat for about 10 minutes, or until hot.

NOTE: For a thicker consistency, substitute 1 cup of  white sauce for the heavy cream. Serves 4.

Twelfth Night Cake

• 1 c. shortening
• 2-2/3 c. sugar
• 5-1/2 c. flour
• 5 tsp. baking powder
• 1/2 tsp. salt
• 1-1/2 c. milk
• 6 egg whites, beaten stiff
• 2 tsp. vanilla extract

Preheat oven to 375. Cream shortening and sugar until fluffy. Stir dry ingredients together. Add milk alternately with sifted dry ingredients to the creamed mixture.

Fold in beaten egg whites. Add vanilla and stir.

Divide batter evenly among three 9-inch greased layer pans and bake for about 30 minutes.


Icing

• 2 c. confectioner's sugar
• 1/2 c. butter
• 2 T. cream

Beat together until stiff. Spread icing between layers and as a frosting. Decorate the top with a crown of gumdrops.

Weekly Menu #2

Breakfast Choices:

Bagels w/ cream cheese and berries
Yogurt w/ granola

Lunch Choices:

Hummus, carrots and pita chips
Turkey Sandwich
Dinner:

• Harlot's Sauce w/ Crusty Bread
• Hot Dogs, Baked Beans, Evelyn's Macaroni and Cheese
• Split Pea Soup w/ Rolls
• Roast Beef, Potatoes or Noodles, Peas

Leftovers for 2 days.

Special Treat/Dessert:

Jello w/ fruit

Lunch Ideas

• Tuna salad sandwich
• Egg salad sandwich
• Turkey & tomato sandwich
• BLT
• Salami & cheese bagel
• Grilled cheese w/ soup
• Bowl of soup & crackers
• Chicken salad croissant
• Mixed veggie salad
• Deviled eggs & salad
• Chili dogs
• Hot dogs and baked beans
• Baked potato w/ toppings
• Broccoli & tomato pie
• Ham barbecues & chips
• Spinach quiche
• Baked chicken w/ veggies
• Cold pasta salad
• Chicken or turkey wraps
• Fruit, cheese and crackers
• Carrots & hummus w/ pitas

Breakfast Ideas

• Quiche and fresh fruit
• Cold or hot cereal with fruit
• Bacon, eggs and toast
• Yogurt w/ granola and juice
• Egg McMuffin (homemade)
• Muffins with fruit and juice
• Baked Oatmeal
• Toast w/ peanut butter, raisins & honey
• Egg casserole made w/ meat and/or veggies
• Scrambled eggs w/ tomatoes
• Pancakes or waffles
• French toast w/ fruit
• Creamed eggs over biscuits
• Creamed chipped beef over toast
• Fruit smoothie
• Bagels w/ cream cheese and strawberries
• Yogurt and fruit
• Cinnamon rolls
• Baked French toast
• Crusty bread w/ cheese and grapes
• Cottage cheese and fruit

Harlot's Sauce

• 3 garlic cloves, minced
• 2 T. olive oil
• 2 (28 oz.) cans Italian diced tomatoes, undrained
• 6 oz. can black olives, drained & chopped
• 4 T. capers, drained
• 8 fresh basil leaves, chopped
• 1/4 tsp. red pepper flakes

Saute garlic in the oil until soft and golden brown. Add the tomatoes and simmer for 10 minutes. Add the remaining ingredients and simmer in uncovered pot for 30 minutes, or until sauce has thickened. Serve over thin spaghetti with lots of Parmesan cheese.

Evelyn's Macaroni and Cheese

• 2.5 c. elbow macaroni
• 1 lb. White New York extra-sharp cheddar
• Salt & pepper, to taste
• Milk

Cook macaroni in boiling salted water until tender. Drain (do not rinse). Spray a baking dish with oil. Layer macaroni, salt, pepper and cheese; ending with cheese. Add milk until its halfway up the side of the dish. Bake, uncovered, at 350 for about 40 minutes.

Split Pea Sausage Soup

• 1 lb. dried split peas
• 7 c. water (or add more for a thinner soup)
• 1 lb. kielbasa or smoked sausage, cubed
• 5 cubes chicken bullion
• 1-1/2 c. chopped carrot
• 1 c. chopped celery
• 1 onion, chopped
• 2 potatoes, peeled and chopped
• 1 tsp. garlic powder
• 1 tsp. dried oregano
• 2 bay leaves

Look over the peas for debris or small stones. Combine all ingredients in a slow cooker. Cook on HIGH for 5 hours, or until vegetables are tender. Remove bay leaves before ladling into bowls.

Makes a lot, but freezes well. Cool completely before ladling into freezer bags or rigid containers.

Grandma's Gingerbread

• 1/2 c. shortening or butter
• 1/2 c. sugar
• 1 c. molasses
• 2 eggs
• 2.5 c. flour
• 2 tsp. baking powder
• 2 tsp. cinnamon
• 1 tsp. salt
• 1 tsp. ground ginger
• 1/2 tsp. baking soda
• 1/2 tsp. ground cloves
• 1 c. hot water

Heat oven to 350. In medium bowl, blend together the shortening and sugar. Add molasses and eggs; beat well. Sift together the dry ingredients; add alternately with hot water to molasses mixture. Bake in greased 9-inch pan for about 50 minutes. Serve with whipped cream or sauce.

Sauce:

• 1/2 c. water
• 1/4 c. sugar
• 1 T. cornstarch
• 1 T. butter
• 1/2 T. lemon or vanilla extract
• Dash salt

Combine water, sugar and cornstarch. Cook and stir until thick; remove from fire. Add butter, extract and salt. Blend well and serve over gingerbread.

Weekly Menu #1

Breakfast Choices:

Hot or Cold Cereal
Yogurt
Fresh Fruit

Lunch Choices:

Tuna or Turkey Sandwich
Carrot Sticks or Fruit

Dinner:

• Impossible Vegetable Pie w/ Tomato Slices
• Bacon & Egg Salad w/ Soup
• Turkey Meatloaf, Baked Potatoes, Green Beans
• Tacos w/ Re fried Beans

(Should be at least 2 days for left-overs)

Special Treats/Dessert:

Gingerbread

Bacon & Egg Salad

• 1 bag salad mix
• 5 hard-boiled eggs, chopped
• 3 oz. pkg. real bacon bits

Mix together. Add dressing just before serving.

Dressing:

• 1/3 c. vinegar
• 1/2 c. oil
• 2/3 c. sugar
• 3 tsp. prepared mustard
• 1 tsp. each, salt & pepper
• 1 tsp. celery seed

Mix together and refrigerate 24 hours before serving.  This makes a lot of dressing, so you may want to half the ingredients (unless you like a lot of dressing!)

Impossible Vegetable Pie

• 2 c. fresh broccoli, steamed & chopped
• 1/2 c. onion, chopped
• 1/2 c. red pepper, chopped
• 1 c. Cheddar cheese, shredded

Place into a greased 9-inch pie plate.

• 1-1/2 c. milk
• 1 c. Bisquick
• 3 eggs
• salt & pepper, to taste

Blend together with a wire whisk. Pour over vegetables. Bake, uncovered, at 400 for 35 minutes.

Note: Saute the onion and red pepper first, if you like.

Melt in Your Mouth Chicken

• 4 boneless, skinless chicken breast halves
• 1 c. mayonnaise
• 1/2 c. grated Parmesan cheese
• 1-1/2 tsp. seasoning salt
• Freshly ground black pepper, to taste
• 1 tsp. garlic powder

Mix mayonnaise, cheese and seasonings. Spread mixture evenly over chicken. Bake uncovered at 375 for 45 minutes. That's it! Always turns out tender.  

Fresh Tomato Lasagna with Olive Tapenade

• 4 T. butter
• 2 lg. Vidalia onions, thinly sliced
• Salt & pepper, to taste
• 2 tsp. sugar
• 12 lasagna noodles
• 4 T. olive oil
• 6 T. black olive tapenade
• 2 beefsteak tomatoes, thickly sliced
• 1 T. finely chopped, fresh rosemary
• 3 c. Mozzarella cheese, shredded
• 1 French baguette

Melt 2 tablespoons of the butter in a skillet over medium-low heat. Saute onions with a sprinkle of salt until soft, about 20 minutes. Add sugar, raise heat to medium, and cook, stirring frequently until onions begin to brown, about 5 minutes. Add 3 tablespoons water, and stir to deglaze skillet. Cook until onions are brown, about 8 minutes; set aside.

Meanwhile, cook lasagna noodles as directed on package. Drain, and drizzle 1 tablespoon olive oil over noodles.

Preheat oven to 350. Brush bottom of a 9 X 13-inch casserole with olive oil. Lay 3 noodles side by side, covering bottom of dish. Spread 2 tablespoons tapenade over noodles, followed by one-third of tomatoes, 1 teaspoon rosemary, pepper, one-third of reserved onions, and 1/2 cup mozzarella. Repeat with two more layers. Place remaining 3 noodles over top of lasagna and drizzle with remaining olive oil. Cover with aluminum foil and bake until cooked through, about 50 minutes. 

Meanwhile, tear some bread into large breadcrumbs. In large skillet, melt remaining butter. Add breadcrumbs and toss.

Remove lasagna from oven. Uncover; top with breadcrumbs and remaining mozzarella. Bake until cheese melts, about 10 minutes. Let rest 10 minutes before serving.  Serves 6.

Pesto Bean Soup

Saute 5 sliced garlic cloves and a pinch of red pepper flakes in a skillet with olive oil. Add 2 cans drained cannellini beans and 1 cup water; simmer until thick, 8 minutes. Stir in 3 tablespoons pesto and 2 tablespoons grated Parmesan. Add 3 cups chicken or vegetable broth and 1 cup chopped celery; cook 15 minutes. Stir in 1/2 cup each chopped olives and roasted peppers.

Whole-Wheat Spaghetti with Cherry Tomatoes

• 2 pints cherry tomatoes (1 red, 1 yellow), halved
• Salt & pepper, to taste
• 1 sprig fresh thyme leaves
• 1/2 c. olive oil, plus more for serving
• 1 lb. whole-wheat spaghetti
• 1/2 c. chopped, fresh parsley
• 6 T. ricotta cheese

Preheat oven to 325. Place tomatoes, cut-side up, on a baking sheet and sprinkle with the thyme, salt and pepper. Drizzle with 1/4 cup olive oil. Roast until tomatoes soften, about 30-40 minutes.

Meanwhile, cook spaghetti as directed on box. Drain and transfer to a large bowl. Add parsley, 1/4 cup olive oil, roasted tomatoes and toss. Season with salt and pepper.

Top each serving with 1 tablespoon ricotta and 1 tablespoon olive oil.  Serves 6.

Roasted Asparagus Pasta with Garlic Butter

Hands-down, my favorite pasta dish! If you love the taste of garlic and asparagus, you'll really like this!!

• 2 T. butter
• 5 cloves garlic, peeled and chopped
• 8 oz. whole wheat rotini pasta
• 1 lb. asparagus, trimmed and cut into 1" pieces
• 1 T. olive oil
• salt & pepper, to taste
• 1 T. sesame seeds
• 1/4 c. Parmesan cheese, grated
• 1-2 T. chopped, fresh chives

In a small saucepan, over low heat, saute the garlic in the butter until soft and fragrant; set aside.

Cook the pasta according to the directions on the box; drain well.

Combine the asparagus, oil, salt and pepper. Roast at 400 for 15-20 minutes; stirring once or twice, until tender.  Add in sesame seeds the last 5 minutes of cooking time.

Mix together, the pasta, asparagus, garlic butter and Parmesan cheese. Add more salt and pepper, if needed. Serve with the fresh chives scattered over top.

Makes 3 hearty servings, but easily doubled for a larger group.

Chicken Baked in Cream

Both boneless, skinless chicken breasts or thighs, or bone-in chicken pieces work equally well in this recipe. Use 6-10 pieces of chicken (depending on size), to fill the baking dish.

• 3/4 c. flour
• 1 tsp. each: salt & pepper
• 1 tsp. paprika
• 2 tsp. poultry seasoning
• 2 T. butter
• 2 T. vegetable oil, a little more, if needed
• 6-10 chicken pieces
• 2 c. heavy cream
• Paprika

Preheat the oven to 300, and grease a large baking dish.

Mix together the flour and seasonings in a large, plastic freezer bag. Shake the chicken pieces, a few at a time, in the flour to fully coat.

Heat up the butter and oil in a large saute pan set over medium-high heat. Place the floured chicken in the pan and saute on both sides until golden brown; about 10 minutes.

Transfer the chicken to the prepared casserole dish. Pour cream over; then sprinkle with additional paprika. Cover and bake for 2 hours, until chicken is tender. Garnish with sprigs of fresh parsley, if desired.

This dish makes it's own cream gravy, so a good side dish would be mashed potatoes, and green peas to add a little color.

Horseradish Meat Loaf

• 4 slices wheat bread, ground in a food processor
• 1/4 c. milk
• 1/4 c. prepared horseradish
• 1 egg, beaten
• 2 T. Dijon mustard
• 2 T. chili sauce
• 2 tsp. Worcestershire sauce
• Salt & pepper, to taste
• 1/2 c. finely chopped celery
• 1/2 c. finely chopped onion
• 1-1/2 lb. ground beef
• chili sauce or ketchup, for garnish

Preheat the oven to 350.

In a large mixing bowl, soak the bread in the milk until soft. Next, stir in remaining ingredients and blend until well combined.

Shape into a loaf in a greased casserole dish, adding chili sauce or ketchup to the top of loaf, if desired. Bake for about 1 hour, until browned and cooked through.

Remove from oven and let rest for 10 minutes before slicing.

We usually double the recipe. The leftovers make great meatloaf sandwiches to eat throughout the week.

Four-Day Coconut Cake

• 1-1/2 c. sugar
• 2 c. sour cream
• 6-1/2 c. flaked coconut
• 18 oz. box French Vanilla cake mix

In a mixer bowl, combine the sugar, sour cream and coconut. Transfer to a tightly covered container and refrigerate for 24 hours.

Prepare and bake the cake in 2 9-inch layer pans according to the box directions. Cool the cakes before removing from the baking pans, then put into refrigerator to chill.

Split each cake layer in half. Divide the filling into fifths (score the top of the mixture with a knife). Place one-fifth of the mixture between each layer. Then, with the remaining two-fifths, frost the sides and top of cake. Store in the refrigerator for 2-3 days before serving.

Ruby Cranberry Sauce

The amount of pectin in the cranberries varies from year-to-year, so sometimes this will turn out a little runny, or quite thick. Serve in little ramekin dishes on the side of the dinner plate. Make extra because it freezes very well.

• 3-1/4 c. sugar
• 2 c. hot water
• 2 tsp. ground cinnamon
• 2 (12 oz.) bags cranberries, washed & looked over
• 3 T. grated orange zest

Preheat the oven to 350. Combine the sugar, water and cinnamon in a 9 X 13-inch glass dish. Place in the oven for about 15 minutes, until the sugar dissolves, stirring occasionally. Add the cranberries and bake, uncovered, for 45 minutes without stirring.

Remove from the oven and stir in the orange zest. Let the mixture stand until cooled, without stirring. If you think the sauce is too thick, add a bit of orange juice. Keep refrigerated.

Hearty Beef Barley Soup

• 2 lb. chuck roast, cut into 1" cubes
• 2 T. vegetable oil
• 1 lg. onion, chopped
• 64 oz. beef stock
• 16 oz. diced tomatoes, undrained
• 1 c. chopped carrots
• 1 c. chopped celery
• 1 c. chopped green pepper
• 2/3 c. quick-cooking barley
• 2 tsp. Worcestershire sauce
• Salt & pepper, to taste
• 1 tsp. dried thyme
• 1/2 c. finely chopped, fresh parsley

In a large stockpot, braise the beef in the hot oil for 10 minutes; add in the onion, and continue browning for 15 minutes longer, stirring occasionally. Stir in the stock and tomatoes; cover and simmer for 1-1/2 hours.

Add the rest of ingredients, except for the fresh parsley; cover and cook until the vegetables are tender, about 30 minutes. Add in the parsley, stir and serve.

To freeze: allow to cool completely. Ladle into plastic freezer bags, or rigid containers making sure to leave at least 1/4" head space.

Creamy Kidney Bean Salad

• 2 (16 oz.) cans red kidney beans, drained
• 4 hard-cooked eggs, peeled & chopped
• 1 med. onion, chopped
• 2 celery ribs, chopped
• 1/3 c. chopped, fresh parsley
• 1/4 c. sweet pickle relish
• 1/2 c. mayonnaise, more to taste
• 2 T. sugar
• 1 tsp. cider vinegar
• salt & pepper, to taste
• dash celery seed, optional

Combine all ingredients in a large bowl; mixing well to fully combine. Cover and chill several hours before serving. Serves 6.

Mexican Baked Chicken

• 14.5 oz. can stewed tomatoes
• 1 T. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. dried oregano
• Sprinkle salt
• 2 lb. chicken (bone-in pieces, or boneless, skinless breasts or thighs)

Preheat the oven to 400. Grease a casserole dish.

Pour the tomatoes into the dish, add in spices and stir to combine. Lay chicken pieces on top of tomatoes, sprinkle with a little extra chili powder and salt. Bake uncovered for 30 minutes. Baste with some of the tomato juices; continue baking for 20 minutes longer, or until done. Serve over rice with a side of refried beans.
Serves 3-4, but easily doubled.

Beef Pot Roast

• 3 lb. beef chuck roast, trimmed of fat
• salt & pepper, to taste
• 1 tsp. dried thyme
• 2 crumbled bay leaves
• 1 lg. onion, sliced

Place the roast in a greased 9 X 13-inch casserole dish. Sprinkle with salt, pepper, thyme and bay leaves. Lay onion slices on top and around roast. Cover tightly with foil (don't remove or peek under during cooking time). Place in oven and set the temperature to 275. Cook for 5 hours (if not yet tender, leave in for another hour, or so). Let roast stand for 10 minutes before slicing or shredding. Serves 6.

Tuna w/ Cream Cheese Sandwiches

• 8 oz. cream cheese
• 2 T. cocktail sauce, chili sauce or ketchup
• 2 T. chopped, fresh parsley
• 2 T. finely minced onion
• 1/2 tsp. dried dill weed
• 1/2 tsp. hot red pepper sauce
• 2 (6 oz.) cans water-packed tuna, drained

Combine all ingredients together well (best if you use an electric mixer). Refrigerate for at least 4 hours, best overnight. Serve on buttered dark bread, such as pumpernickel.

Sauerkraut Apple Cake

An Amish recipe. Very moist, with a hearty texture; like carrot cake. Freezes well.

• 2 c. flour
• 2 tsp. baking powder
• 3 tsp. cinnamon
• 1 tsp. baking soda
• 1 tsp. salt
• 1/2 tsp. ground nutmeg
• 1 c. sugar
• 1/2 c. brown sugar, packed
• 4 eggs
• 1 c. vegetable oil
• 16 oz. sauerkraut, rinsed and well-drained
• 1 apple, peeled, cored, finely chopped
• 1 c. coarsely chopped walnuts or pecans

Preheat oven to 325. In a large mixing bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt and nutmeg; set aside.

In another large bowl, combine the sugars and whisk in the eggs, then the oil; blend well. Stir in the drained sauerkraut, apples and nuts. Add the dry ingredients and stir, just until moistened.

Pour into a greased 9 X 13-inch glass dish, and bake for 35 minutes, or until the top springs back when touched lightly. Cool the cake completely before frosting.

Frosting:

• 8 oz. cream cheese
• 1/2 c. butter (no substitutes), room temperature
• 1 lb. powdered sugar
• 2 tsp. vanilla
• 2 tsp. ground cinnamon
• 1 T. grated orange zest
• pinch salt

Beat the cream cheese and butter until well blended. Gradually add in the sugar, then the vanilla, cinnamon, orange zest and salt; beat well. Spread on the cooled cake. Keep refrigerated. Serves 12.

Corn Cakes

• 1-1/3 c. buttermilk, room temperature
• 1 tsp. baking soda
• 3/4 c. yellow corn meal
• 1/4 c. flour
• 1 tsp. salt
• 1 tsp. sugar
• 1 egg
• 1 T. corn oil, or melted bacon fat

In a small bowl, mix together the buttermilk and baking soda. Let set for 5 minutes; it will foam up.

In a medium bowl, mix together the cornmeal, flour, salt and sugar.

In a large mixing bowl, beat the egg slightly and stir in the oil or bacon fat. Add the buttermilk mixture and combine well. Add the dry ingredients all at once and beat until well blended. The batter will be very thin.

Preheat a frying pan or griddle over medium-high heat and lightly grease. Drop the batter by 1/4 cupfuls and fry for 1 to 1-1/2 minutes per side.

Serve hot with maple syrup, or molasses. Serves 6.

Strawberry Fizz Jello Salad

• 6 oz. cherry jello
• 1-1/2 c. boiling water
• 2 (10 oz.) pkgs. frozen strawberries, thawed
• 10 oz. can crushed pineapple, undrained
• 8 oz. ginger ale
• 1/4 c. diced pecans, optional

Dissolve jello in boiling water. Stir in the thawed strawberries,  pineapple, ginger ale and nuts, if using. Pour into a 13 X 9-inch casserole dish, or individual bowls.

Easy Chocolate Cream-Filled Torte

• 1 frozen pound cake, thawed
• 1/2 c. powdered sugar
• 1/4 c. baking cocoa
• 1 c. very cold whipping cream
• 1 tsp. vanilla

Cut cake horizontally to make 4 layers. Stir together the sugar and cocoa; add whipping cream and vanilla and beat at medium-high speed until stiff.

Place bottom layer of cake onto a serving platter; spread with 1/3 of the cream mixture. Place next layer of cake on top of the cream layer, etc. until all the cream has been used. (There are 3 layers of cream filling, and then a chocolate glaze on the top).

Spoon chocolate glaze on top of cake, allowing it to drip down the sides of the cake. Garnish with slivered almonds arranged in the shape of flowers, if desired. Allow glaze to harden in the refrigerator, then cover cake with plastic wrap.

Chocolate Glaze:

• 2 T. butter or margarine
• 2 T. baking cocoa
• 2 T. water
• 1 c. powdered sugar
• 1/2 tsp. almond extract

The Perfect Chocolate Cake

• 2 c. sugar
• 1-3/4 c. flour
• 3/4 c. baking cocoa
• 1-1/2 tsp. baking powder
• 1-1/2 tsp. baking soda
• 1 tsp. salt
• 2 eggs
• 1 c. milk
• 1/2 c. vegetable oil
• 2 tsp. vanilla
• 1 c. boiling water

Preheat oven to 350. Grease and flour 2 (9-inch) round cake pans, or a 9 X 13-inch baking pan.

Stir together the sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 3 minutes. Stir in boiling water (batter will be very thin-don't worry!). Pour batter evenly into prepared pans.

Bake 30-40 minutes (depending on pan size), or until toothpick inserted in center comes away clean. Cool 10 minutes in pan before removing to a wire rack to cool completely.

Chocolate Frosting:

• 1/2 c. butter or margarine
• 2/3 c. baking cocoa
• 3 c. powdered sugar
• 1/3 c. milk
• 1 tsp. vanilla

Melt butter; stir in cocoa. Alternately add powdered sugar and milk, beating to desired consistency. Add more milk, if needed. Beat for 2 minutes. Stir in vanilla last. Makes 2 cups of frosting.

Chocolate Raspberry Bars

• 1-1/2 c. flour
• 1/2 c. sugar
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 c. butter, softened
• 1 egg, beaten
• 1/4 c. milk or cream
• 1/2 tsp. vanilla
• 1 c. seedless raspberry preserves
• 3/4 c. chocolate chips

Heat oven to 400. Grease a 13 X 9-inch baking pan.

Stir together the flour, sugar, baking powder and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs. Add egg, milk and vanilla; beat on medium speed until well blended.

Reserve 1/2 cup of mixture for topping. Press the rest into the bottom of baking dish (there should be a very thin layer). Spread preserves evenly over dough, then scatter chocolate chips over top. Drop reserved dough by half teaspoons over chips.

Bake 20-25 minutes; until golden. Cool completely; then cut into 24 bars.

To freeze: Place the cooled bars in freezer bags (remove as much air as possible), or rigid plastic containers for up to 3 months. Thaw at room temperature when needed.

Eggs with Soy Sauce over Rice

Very inexpensive, filling and tasty meal.

• 2 eggs per person
• butter
• cooked rice
• soy sauce

Cook the eggs in a little butter, over-easy. Fill shallow bowls with rice; top with eggs and drizzle a little soy sauce over.

For extra protein, and hunger-staving power, stir in some cooked black beans with the rice.

Eggs in Purgatory

• 2 garlic cloves, minced
• 1/4 c. onion, finely chopped
• 2 T. olive oil
• 2 c. canned tomato puree
• 4 fresh basil leaves, torn into pieces
• salt & pepper, to taste
• 8 eggs
• Parmesan cheese

In a skillet, cook the garlic and onion in the oil until golden brown. Add the tomatoes, basil and salt and pepper to taste. Bring to a simmer, and cook for 15 minutes, until thickened.

With a spoon, make 8 wells in the tomato sauce. Break an egg into each well. Sprinkle with the cheese. Cover and cook for 3 minutes, or until eggs are set.

Serve with a crusty bread to mop up the sauce.

Macaroni and Eggs

My mother would call this "a day before payday meal", meaning it's super-frugal, and made with things you already have in the house. If you need to stretch your grocery budget, this is filling, and pretty tasty.

• 2 T. butter
• 10 eggs, beaten
• 2 c. macaroni, cooked
• salt & pepper, to taste

Heat the butter in a skillet, stir in the eggs and cook as for scrambled eggs. When almost set, stir in the prepared macaroni. Season to taste. Serves 4-5.

Classic Sugar Cookies

I've tried many sugar cookie recipes, but this is the one I keep coming back to.

• 1 c. Crisco butter shortening
• 1-1/2 c. white sugar
• 1/2 c. firmly packed brown sugar
• 2 T. milk
• 3 lg. eggs, lightly beaten
• 2 tsp. vanilla
• 4-1/2 to 5-1/2 c. flour
• 1-1/2 tsp. baking soda
• 1-1/2 tsp. cream of tartar
• 1 tsp. salt

Combine shortening and sugars in large bowl; beat at medium speed for 2 minutes. Add milk. Beat in eggs, one at a time. Add vanilla. Continue beating at medium speed until all ingredients are fully incorporated and the mixture looks light and fluffy.

Whisk together the dry ingredients (start with 4-1/2 cups flour). Mix into shortening mixture until well blended. Add more flour if necessary. The dough should just start to pull away from the sides of the bowl. Chill for at least 1 hour before rolling out on a floured board.  I have found these taste best when cut a little thicker; a little more than 1/4".

Bake at 350 for 10 minutes, or just until they start to turn just a little golden around the edges. Allow to cool on the baking sheet for 5 minutes, before cooling completely on a wire rack.  Frosting recipe follows.

The baked cookies freeze very, very well. 

FROSTING:
4 c. powdered sugar
1/3 c. Crisco butter shortening
2 tsp. vanilla extract
6 T. cold milk

Blend together the sugar and shortening. Slowly add in the milk; using more or less as necessary to reach a desired consistency. Beat for at least 5 minutes, until smooth and fluffy. Add in food colorings as desired.

Garlic Mashed Red Potatoes

• 3 lb. red potatoes, scrubbed
• 6 cloves garlic, peeled and sliced
• 4 T. butter
• 1/2 c. milk (more, if needed)
• salt & pepper, to taste

Cut the potatoes into chunks (leave peels on). Add the potatoes and garlic into a large pot; cover with water. Bring to a boil over high heat, then reduce heat, cover and simmer for 20 minutes, or until potatoes are tender. Drain well. Mash with the butter and milk, season with salt and pepper.

Sweet Honey Barbeque Sauce

• 1 c. ketchup
• 1/2 c. packed brown sugar
• 1/3 c. white sugar
• 1/4 c. honey
• 1/4 c. molasses
• 2 tsp. prepared mustard
• 2 tsp. Worcestershire sauce
• 1/2 tsp. salt
• 1/2 tsp. liquid smoke
• 1/4 tsp. pepper

In a small saucepan, whisk all ingredients together. Bring to a slow boil; simmer for 3 minutes.

This tastes great on anything! Beef, chicken, pork, even as a dipping sauce. Next time you make meatloaf, spoon some of this on top about half-way through the baking time.

Lasts for up to 6 weeks, tightly covered, in the refrigerator.

Slow Cooker Corned Beef & Cabbage

• 1-1/2 lb. baby red potatoes, scrubbed
• 2 c. baby carrots
• 2 lg. onions, peeled & quartered
• freshly ground pepper
• 3-4 lb. corned beef brisket w/ spice packet
• 4 c. water
• 1 sm. head cabbage, cored & cut into thick wedges

Place the potatoes, carrots and onions into a slow cooker. Sprinkle liberally with ground pepper. Place the beef on top (fatty side up). Sprinkle top with the spice packet. Pour 4 cups of water into slow cooker. Cover and cook on HIGH for 5 hours. Add cabbage, and continue cooking on HIGH for another 2 hours (or until meat and veggies are tender). Remove fat from meat, then cut against the grain into thin slices.  Serve plain, or with mustard and horseradish.

Some people like to add beer in place of some of the water. Personally, I think it's fine without it. The meat and vegetables provide all the flavor you need.

Slow Cooker Baked Potatoes

• 4-6 lg. baking potatoes
• Kosher salt
• butter

Scrub the potatoes and prick them a few times with a fork. Rub the skins generously with butter and sprinkle with the Kosher salt. Wrap each in aluminum foil and place in slow cooker (do not add any water to the slow cooker). Cook on HIGH for 4 hours, or LOW for 8-10 hours. 

This makes the best baked potatoes!  I have 2 crock pots, so while meat cooks in one, the potatoes cook in another, and everything is ready at the same time.

Turkey Chili

• 1 T. olive oil
• 1 lb. ground turkey
• 4 lg. garlic cloves, chopped
• 1 lg. onion, chopped
• 2 green peppers, chopped
• 2 red peppers, chopped
• 1 (28 oz.) can diced tomatoes, undrained
• 1/4 c. tomato paste
• 1/2 tsp. salt
• 1 T. sugar
• 3 tsp. ground chili powder
• 1-1/2 tsp. dried oregano
• 1-1/2 tsp. ground cumin
• 1 (15 oz.) can each black, kidney and pinto beans, drained and rinsed

Heat the olive oil in a large pot. Add in the turkey, garlic, onions and bell peppers. Stir, breaking up the turkey as it cooks. When the meat is cooked and the vegetables barely tender, stir in the tomatoes, salt, tomato paste, sugar and spices. Bring to a boil; then reduce heat and simmer for 30 minutes.  Add beans; simmer 15 minutes longer.

I don't know how this freezes; I've never attempted.  This makes a BIG pot of chili, but it's one of those things where, the longer it sits, the better it tastes.  After having it as dinner one night, it serves as a lunch option throughout the week.

Great with a dollop of sour cream ;).

Gemelli with Spicy Sausage & Spinach

• 1/2 lb. gemelli pasta
• 1 T. olive oil
• 1 sm. onion, chopped
• 1 lb. spicy Italian sausages, casings removed (or cut-up chicken breasts)
• 1 c. chicken broth
• 1/2 c. heavy cream
• 1/4 tsp. ground nutmeg
• 10 oz. baby spinach
• Grated Parmesan

Cook pasta as directed on box.

Heat oil in a large skillet over medium-high heat. Add onion, saute until brown. Add sausage and cook, crumbling with the spatula, until browned.

Stir in chicken broth, stirring to dissolve any browned bits in pan. Stir in cream and nutmeg; simmer for 1 minute. Remove from heat.

Place spinach in colander, drain pasta over the spinach to wilt it. Return pasta and spinach to pan, and toss with sausage mixture. Serve with grated Parmesan.

Spoon Burgers

• 3 lb. extra lean ground beef
• 2 green peppers, chopped
• 2 onions, chopped
• 16 oz. tomato sauce
• 16 oz. stewed tomatoes, undrained
• 8 oz. can chopped green chilies
• 2 T. chili powder
• salt, pepper & paprika, to taste

Mix all ingredients together in the crock pot, breaking up the tomatoes with the back of the spoon. Cook on high for 4 hours, or low for 8 hours. Spoon over buns or pasta.

Freezes very well.

Adjust spices/seasonings to your family's liking.

Since the beef isn't pre-cooked, it really is necessary to use extra-lean. If you'd rather, however, buy fattier beef, pre-cook and drain it first.  Adjust cooking times.

Italian Shredded Beef

• 5 lb. chuck roast
• 3 c. water
• 1 tsp. each : salt, pepper, oregano, basil, onion powder, garlic powder
• 1 env. Good Seasons Italian dressing mix

Place roast in crock pot. Mix water with seasonings and pour over roast. Cook on low for 10-12 hours. Shred meat. Use a slotted spoon to serve meat on toasted rolls, au jus on the side, if desired.  Great plain, or with cheeses, lettuce, tomato, etc.

Freezes very well. Freeze juices with the meat.

Orange and Mozzarella Salad

• 4 oz. fresh mozzarella, sliced
• 5 c. mixed baby salad greens
• 1 lg. orange, peeled and sliced*
• 1/2 c. slivered almonds
• 1/4 c. olive oil
• 1 T. red wine vinegar
• 2 T. orange juice
• Salt & pepper, to taste

Place washed and torn greens into a serving bowl; then cheese slices on top. Whisk together the olive oil, vinegar, orange juice, salt and pepper. Pour over greens and cheese, then gently toss. Arrange orange slices over top and sprinkle with almonds. Serve immediately.

* May also use canned Mandarin orange slices, drained

Chicken and Bean Soup

• 16 oz. bag 15-bean mix dry beans
• 3 stalks celery, chopped
• 1 lg. onion, chopped
• 4 cloves garlic, minced
• 1 lb. smoked turkey sausage, chopped
• 1 lb. boneless, skinless chicken breasts
• 29 oz. can diced tomatoes
• 8 c. chicken broth, more, if needed
• Salt & pepper, to taste

Place the veggies and sausage into the bottom of a large crock pot. Add the rest of the ingredients, and cook on low for 10 hours. After the cooking cycle has completed, remove chicken breasts; shred them with a fork and return to pot. Add salt and pepper, to taste.

Leftovers freeze very well. Allow to cool completely and pack into freezer bags or plastic containers.  After re-heating from frozen, you may need to add some additional broth, water or tomato juice.

Shrimp Stir-Fry

• 3 T. butter
• 3 T. olive oil
• 4 cloves garlic, minced
• 1.5 lb. Jumbo shrimp, peeled, deveined
• 1 zucchini, sliced thin
• 1 summer squash, sliced thin
• 2 ears corn, kernels sliced off
• 1/2 c. grape tomatoes, cut in half
• Salt & pepper, to taste
• Basil, chopped, optional

Heat 1 tablespoon each, butter and olive oil in a large skillet over medium heat. Add the garlic, cook for 2 minutes until fragrant. Add in the shrimp and cook for 3-4 minutes, until pink and curled.  Remove shrimp and garlic to a plate, and keep warm.

In same skillet, add the rest of the butter and olive oil. Add in the zucchini, summer squash and corn. Cook and stir for 3-4 minutes, or until tender. Stir in the tomatoes, salt, pepper, and basil. Heat for a minute, then add in the shrimp and garlic. Stir to combine, and serve.

Garlic Chicken

• 8 cloves garlic, crushed
• 1/2 c. olive oil
• 1/2 c. dried seasoned bread crumbs
• 1/2 c. Parmesan cheese, grated
• 5-6 boneless, skinless chicken breasts

Preheat oven to 400.

Warm the garlic and olive oil in a small saucepan to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil/garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.  If there is any olive oil left, drizzle it over the chicken.

Bake for 35-45 minutes, until juices run clear.

Leftovers are great when sliced thin and served cold over a salad!

Beef & Black Bean Chili

• 2 lb. beef chuck roast, cut into small chunks
• 2 (15 oz.) cans tomatoes with green chilies (Ro-Tel), undrained
• 2 c. dried black beans, rinsed
• 4 c. water
• 2 medium red onions, chopped
• 4 cloves garlic, minced
• 6 T. chili powder
• Salt & pepper, to taste
• Sour cream & chopped red onion for garnish

In a 6-quart slow cooker, combine all ingredients. Cover and cook on low for 10 hours, or high for 7 hours. Serve garnished with sour cream and chopped red onion.  Serves 8-10. Freezes well.

Baked Eggplant Parmesan

• 2 eggplants, peeled and thickly sliced
• 2 eggs, beaten
• 4 c. Italian seasoned bread crumbs
• 6 c. spaghetti sauce
• 16 oz. mozzarella cheese, shredded
• 1/2 c. Parmesan cheese, grated
• 1 tsp. dried basil

Preheat oven to 375.

Liberally salt the eggplant slices; stack in a colander. Allow to weep for 20 minutes, then rinse and pat dry.

Dip the eggplant slices in egg, then bread crumbs. Place in a single layer on an olive oil drizzled baking sheet(s). Bake in preheated oven for 20 minutes, flipping once during the baking time.

In a 9 X 13-inch pan, spread some spaghetti sauce to cover bottom. Place a layer of eggplant in the sauce, top with cheeses, and a sprinkle of basil. Repeat layers, ending with cheeses on top. Bake for 40 minutes, or until golden brown.  Serve over pasta, or just by itself.  Serves 8.

Spinach Feta Pasta

• 8 oz. Penne pasta
• 2 c. fresh spinach leaves
• 1 c. fresh mushrooms, sliced
• 3 c. chopped tomatoes
• 8 oz. feta cheese, crumbled
• 1/2 c. chopped red onion
• 1 clove garlic, minced
• 2 T. olive oil
• Pinch red pepper flakes
• Salt & pepper, to taste

Cook the pasta as directed on box; drain and set aside.

While pasta cooks, heat oil over medium heat; add garlic and onion and cook until tender. Add in the mushrooms, tomatoes and seasonings. Cook and stir until the mushrooms are tender. Add in the spinach and cook until it is wilted. Add in the cooked pasta and cheese and stir to heat through.  Serves 4.

To Die For Homemade Spaghetti Sauce

• 2 green bell peppers, chopped
• 3 lg. onions, chopped
• 6 cloves garlic, minced
• 1/2 c. olive oil
• 4 qts. fresh tomatoes, chopped
• 2 T. dried oregano
• 2 T. dried basil
• 1/2 c. fresh parsley, chopped
• 1/4 c. honey
• 2 T. salt
• 1-1/2 tsp. pepper
• 6 oz. tomato paste (more or less)

Saute the following in a slow cooker set on high until the onion is transparent: green peppers, onions, garlic and oil. Then, add the following and allow it to cook on low for 5 hours: chopped tomatoes, oregano, basil, parsley, salt & pepper and the honey. Stir once or twice during cooking time.

Allow the sauce to cool before ladling it into freezer containers. When ready to use, after thawing, stir in some tomato paste and simmer for a few minutes.  The amount of tomato paste will depend upon how much sauce you divide among your freezer containers, and how thick you like your sauce. Use a few tablespoons full, up to a full 6 oz. can.

California Chicken

• 4 boneless, skinless chicken breasts
• 5 limes
• salt & pepper, to taste
• 1/4 c. flour
• 3 T. oil
• 4 T. butter
• Hot, cooked rice

Place chicken breasts in a flat dish.  Squeeze the juice of 4 limes over the chicken, then season with salt and pepper.  Cover and marinate in the refrigerator for 6 hours, turning occasionally.

When ready to cook, coat chicken with flour.  Heat oil in skillet and cook chicken until golden brown on both sides.  Place in a baking dish and bake at 325 for 20 minutes. 

Meanwhile, heat butter in skillet until golden brown.  Add juice from half the remaining lime to butter.  Place baked chicken on a serving platter and pour lime butter over it.  Garnish with thin slices of remaining lime.  Serve over hot cooked rice with vegetable of your choice. 

Lemon Cream Brussels Sprouts with Bacon

• 2 lb. Brussels sprouts, trimmed & halved
• 3 slices thick-cut bacon
• 2 green onions, thinly sliced
• 1 c. heavy cream
• 2 teas. chopped, fresh sage leaves
• 1 teas. grated lemon zest
• 1 T. lemon juice
• salt & pepper, to taste

Cook sprouts in boiling, salted water for about 5 minutes. Drain, then rinse under cold water.

In a large skillet over medium heat, cook bacon until crisp then set aside to drain.  Cook the onion in the bacon fat until translucent.  Add Brussels sprouts and continue cooking for 3 minutes. Add cream, sage and lemon zest, stirring to combine.  Simmer over medium-low heat, uncovered until cream is reduced and thickens to a glaze, about 5 minutes, or so.  

Stir in lemon juice, salt and pepper. Crumble bacon on top.  Serves 6 as a side dish.

Mozzarella Chicken Breasts

• 4 boneless, skinless chicken breasts
• 10 oz. can French onion soup
• 1 teas. poultry seasoning
• 4oz. can sliced mushrooms, drained
• 1 c. shredded Mozzarella cheese
• chopped green onions

Place chicken into greased slow cooker. Sprinkle with seasoning, then pour the soup over. Cook on low for 4 hours.  Scatter mushrooms and cheese over top and continue cooking on low for an additional hour.  Serve with the green onions scattered on top.  We like this with baked potatoes and a simple green salad.

Note: Can also bake in the oven at 350 for 45 minutes.  Add cheese and mushrooms during the last 5.

Broccoli and White Beans

This thick mixture tastes great if you serve it with a good-quality bread (or garlic bread).  It makes a great sauce for pasta, or as a side dish with salmon.  A sprinkling of minced olives and/or aged Parmesan adds a great flavor dimension to the mixture, but it makes a good, simple meal without them.

• 2 medium heads of broccoli
• 1/4 c. olive oil
• 4 garlic cloves, minced
• 1/2 teas. dried, crushed red pepper flakes
• salt & pepper, to taste
• 2 (16 oz.) cans white beans, drained
• 1/2 c. chopped black olives (optional)
• Parmesan cheese (optional)

Cut florets from broccoli stalks into bite-sized pieces.  Bring a pot of salted water to a boil, and cook broccoli for about 7 minutes.

Put olive oil and garlic in a large skillet.  Heat over medium flame until garlic browns. Add red pepper flakes, salt, pepper and broccoli and stir to heat through.  Add beans and stir until combined.  Allow to warm in the skillet for about 10 minutes for flavors to meld.

Serve in shallow bowls topped with olives and cheese, if desired. Serves 6.

Pumpkin Casserole

Such a yummy side dish!  So incredibly easy to throw together!

• 2 c. pumpkin puree
• 1 c. white sugar
• 1 c. half-n-half or evaporated milk
• 1/2 c. flour
• 1/2 teas. baking powder
• 1/4 teas. salt
• 1/8 teas. baking soda
• 2 eggs
• 1 teas. vanilla
• 1/2 c. melted butter
• 2 teas. cinnamon

Preheat oven to 350.
Combine all ingredients, mix well.
Spoon into casserole dish.
Bake uncovered for 60 minutes. (May take up to 20 minutes longer, depending on the type of casserole dish you use).  Insert knife into center, if it comes away almost clean, you're done.

Spicy Eggplant Sauce

• 2 T. olive oil
• 1 onion, chopped
• 2 small eggplants (about 1 lb. each)
• 1 clove garlic, finely minced
• 1/4 teas. crushed red pepper (or more)
• 28 oz. can crushed tomatoes
• salt & pepper, to taste

Heat oil over medium heat and saute onions for about 5 minutes.  Turn heat to medium-high and add eggplant, cooking, stirring occasionally, until soft and golden, about 10 minutes.

Add tomatoes, garlic and spices.  Heat to boiling, reduce heat and simmer for about 10 minutes.

Great served over any type of pasta, rice or polenta, or just plain with a side of crusty bread.  Sprinkle with a little Parmesan, if desired.

Note: I also like to add some chopped fresh mushrooms.

Mexicali Quiche

• single deep-dish pie shell, unbaked
• 8 oz. Mexican blend cheese
• 1/4 c. sweet red pepper, chopped
• 4 oz. chopped green chilies
• salt & pepper, to taste
• 3/4 c. salsa
• 4 eggs
• 1-1/2 c. cream or half-n-half
• 1/4 c. chopped fresh cilantro

Preheat oven to 400. Fill pie shell with cheese, red pepper, green chilies and salsa. Sprinkle with salt and pepper to taste.  Top with cilantro. Beat eggs and cream together, and pour over ingredients in pie shell.  Bake for 20 minutes at 400, then reduce oven temperature to 325 and bake 30 minutes more, or until knife inserted in center comes out clean.  Allow to rest for 30 minutes before slicing.

Note: Make sure you use a deep-dish pie plate as otherwise it will spill over.

Favorite Frosted Brownies

• 1 c. butter, softened
• 2 c. sugar
• 4 eggs
• 2 teas. vanilla
• 1-3/4 c. flour
• 6 T. baking cocoa
• 1 teas. baking powder
• 1/4 teas. salt

In a large mixing bowl, cream butter and sugar.  Add eggs one at a time, beating well after each addition.  Beat in vanilla.  Combine the dry ingredients and add gradually to creamed mixture and mix well. Spread into a greased 13X9 pan (will be very thick). Bake at 350 for 25 to 30 minutes.

Frosting:

• 1/2 c. butter, softened
• 1/4 c. heavy cream or milk
• 1 teas. vanilla
• 2 T. baking cocoa
• 3 c. powdered sugar

In a mixing bowl, beat the butter, milk and vanilla. add cocoa, then gradually, the powdered sugar until smooth. Spread on cooled brownies.

Swedish Pepper Cookies (Peppar Koker)

• 1 c. butter or shortening
• 1-1/2 c. sugar
• 1 T. dark Karo syrup
• 1 egg, beaten
• 1-1/2 teas. baking soda
• 2 c. flour
• 3 teas. cinnamon
• 2 teas. ginger
• 3 teas. ground cloves

Sift dry ingredients together.  Cream butter, add sugar, Karo syrup and beaten egg. Mix well.  Add dry ingredients and mix until well combined.

Chill dough for at least 2 hours; best overnight.

Roll very thin and use cookie cutter. Bake on lightly greased cookie sheet at 350 for 8-12 minutes. (they should be crispy)

This is a very thin, very crispy cookie with a lot of bite in it.

Lemon Oregano Chicken

• 8 boneless, skinless chicken thighs, trimmed
• 3 T. fresh lemon juice
• 3 T. olive oil
• 2 T. chopped, fresh oregano leaves
• 2 teas. minced garlic
• 1/2 teas. crushed red pepper flakes
• 1/2 teas. kosher salt

Mix seasonings together and toss with the chicken. Cook on a hot stove top grill for about 14 minutes, turning once during cooking time. Pairs great with a simple green salad.