Mediterranean Pasta Salad

1 lb. bow tie pasta

1 pint cherry tomatoes, cut in half

bunch of fresh baby spinach

feta cheese 

1 can of garbanzo beans/ chickpeas

Greek Vinaigrette dressing

Cook the pasta for 7 minutes. Chop your tomatoes in half (better to splash the juice in your mouth when you take a bite, mmm). Add it all together and pour the vinaigrette over it. Mix together, sprinkle a little more feta on top (can you tell I love feta?). Serve cold. 

Isaac and my mom like this one better than my cucumber tomato Greek salad. I'm not sure, the other is still my favorite, but this one is really good. 

Boston Cream Cake

This is what I just made for Isaac's 27th birthday and it's really easy (exactly what I needed this year).

Make 1 or 2 circular yellow cakes following the yellow cake recipe from the Better Holmes and Gardens cookbook or if you're going for really easy, I suppose you could use a yellow box cake. 

Whip up a box of vanilla pudding.

Make homemade whipped cream (whip a pint of cream, mixing in sugar and vanilla extract to taste, so easy and infinitely better than store bought whipped topping).

Lightly combine the pudding and the whipped cream with a spatula.

After cooling the cake slice them in half through the middle. 

Smooth the whipped mixture onto the layers and place the layers on top. 

Frosting (sorry I don't have any exact measurements):

Mix butter, powdered sugar, vanilla extract and a little bit of milk in the kitchenaid. 

Melt semi-sweet chocolate chips on your double boiler being so careful not to burn. Pour the mixer contents into the double boiler and stir in. Should be a slightly thick frosting. When it tastes how you like, frost the top of your cake. I've made it before frosting all the way down the sides, but then I saw that Wegmans stole my idea and had the frosting just on top exactly how you see here, so apparently I did it right this way with the frosting only on top, not the sides.

Raspberry Almond Shortbread Cookies

Cookies:

2/3 C sugar

1 C butter, softened

1/2 tsp almond extract

2 C flour

1/2 C raspberry jam (seedless)

Glaze:

1 C powdered sugar

1 1/2 tsp almond extract

2-3 tsp water

In larger mixer bowl combine sugar, butter, and almond extract. Beat at med speed until creamy (2-3 min). Reduce speed to low; add flour. Beat until well mixed (2-3 min). Cover and chill dough at least 1 hour. 

Heat oven to 350. Shape dough into 1" balls. Place 2" apart on cookie sheets. With thumb, make indent in center of each cookies (edges may crack slightly). Fill each indentation with 1/4 tsp jam. Put cookies on parchment paper on cookie sheet to avoid burning. 

Bake 14-18 min or until edges are very slightly browned. Let stand 1 min; remove from cookie sheet. Cool completely. 

Note: Start checking cookies at 10 min. 

Meanwhile, in a small bowl with wire whisk; stir together all glazing until smooth. Drizzle over cookies. 

Makes 3 1/2 dozen cookies.

These are seriously the yummiest cookies I've ever tasted!

Baked Tilapia

18 Ritz crackers

2 T. Dijon mustard

1/4 C Parmesan cheese

1/4 t. salt

1/4 t. pepper

3 T. Olive oil

3/4 t. dried basil

4  Tilapia fillets (about 1 1/2 lb total)

Lemon wedges 

Tartar sauce (opt)

1. Heat oven to 425. Spray baking sheet with non-stick cooking spray or smear olive oil on it. 

2. Crush crackers in a plastic bag. Add cheese, oil and basil. Shake to combine.

3. Spread mustard on tilapia, then put into cracker mixture in bag and get fish covered with crumbs. Place fish on baking sheet then sprinkle with salt and pepper (I used seasoned salt, seasoned pepper, and garlic powder). 

4. Gake at 425 for 15 min or until fish flakes easily with fork. Serve with lemon wedges and tartar sauce, if desired. 

Prep Time: 5 min. 

Serves: 4

Herbed Barbecued Chicken

2 Tbsp olive oil

2 Tbsp soy sauce

2 Tbsp Worcestershire sauce

1 garlic clove, minced

1 Tbsp dried parsley flakes

1/2 tsp dried rosemary, crushed

1/2 tsp rubbed sage

1/4 tsp dried oregano

1/4 tsp dried thyme

1/4 tsp pepper

4 boneless skinless chicken breast halves

Mix together ingredients and pour over chicken, making sure it's coated. Bake at 350 about 30 mins, until chicken is cooked through. 

Taco Casserole

1 lb ground beef 

1 16 oz can corn, drained

1 pkg seasoning (Lowry's, Ortega)

6 corn tortilla taco shells, broken

1 c sour cream

Chopped olives and tomatoes. 

Prepare meat according to directions on taco seasoning pkg. Drain off grease. Add corn and broken taco shells, mix well, put in a 9x13 pan. Cover with foil and bake at 250 (may need higher) for 20 mins. Remove foil, sprinkle cheese over top and bake uncovered 10 mins. Top with sour cream, olives, and tomatoes. 

Very quick, easy, tasty! 

Favorite Meat Loaf

3 slices bread (ciabatta or French is good)

1 c milk

1 egg beaten

1 1/2 lb ground beef

1/4 c minced onion

1 tsp salt (or less)

1/4 tsp each: pepper, dry mustard, sage, celery, salt

1 Tbsp. Worcestershire sauce and garlic salt

Heat oven to 350. Tear bread in pieces (not too small) in large bowl; add remaining ingredients and mix thoroughly. Form lightly into loaf and place into shallow baking pan. If desired, spread 3 Tbsp ketchup over top of loaf before baking. Bake 1 1/2 hrs. 

Cheese Ribbon Meatloaf: Make the above and pat out half of meat mixture in greased loaf pan, 9x5x3. Combine 1 egg white, slightly beaten and 1 Tbsp water; lightly toss with 2 medium slices bread (torn) and 1/4 lb grated cheddar. Top with rest of meat. Bake 1 1/2 hrs. 

Black Bean Chili

4 teaspoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
2 teaspoons ground cumin
1 can (4 1/2 ounces) chopped green chiles
2 cans (15 ounces each) black beans, drained and rinsed
2 cans (14 1/2 ounces each) diced tomatoes
Salt
1 package (10 ounces) frozen corn

Directions
In a large saucepan, heat oil over medium heat. Add onion; cook until softened, 5 to 6 minutes. Add garlic and cumin; cook, stirring often, until fragrant, about 2 minutes more.
To the pan, add chiles, beans, tomatoes and their juice, 2 cups water, and 3/4 teaspoon salt. Bring mixture to a boil; reduce heat to medium-low, and simmer, partially covered, until slightly thickened, about 20 minutes.
Add frozen corn; simmer until heated through, about 5 minutes. Serve hot.

I usually serve with corn bread.

For something different, I tried this on a whole wheat tortilla and it was great! Or you can eat it in a bowl with a whole wheat tortilla on the side. It was surprisingly easy to make your own tortillas.

Whole Wheat Tortillas

2 cups whole wheat flour
1 tsp baking powder
1/2 tsp salt
2 T olive oil
1/2 cup warm tap water
Combine flour, Baking powder and salt. Add olive oil and stir until well combined. Put in warm tap water 1 T at a time until dough can be gathered into a ball. Add more water if needed 1 T at a time. Knead on floured surface 15-20 times. Let dough rest for 15 minutes. Divide dough into 10-12 equal portions and shape into balls. On floured surface roll out ball from center into a circle. Cook on ungreased skillet over medium-high heat on each side about 30 seconds or until puffy.

Autumn Harvest Soup

1 Tbsp. garlic

1 large onion

2 links Italian sausages (milk or hot, we like spicy hot)

2 Tbsp olive oil. 

Saute on low heat. 

6 C chicken stock (beef stock works fine if you don't have chicken stock)

2 rings smoked Kielbasa sausage

4 C cabbage shredded (if you use purple cabbage, you will have purple soup)

2 C quartered raw potatoes (we like with the skin on)

1 C diced turnip (we've used acorn squash instead, very tasty)

1 C diced carrots

Cover and simmer 1 hr.

Cut sausages. 

1 C fresh  spinach (I've used kale instead because I had it on hand and it's very similar)

1 Tbsp sage

1 Tbsp rosemary  ( I didn't have sage this past time, but I threw in thyme, basil, oregano, and bay leaves, that was delicious!)

1 green apple (I don't think we've ever put that in, but you can try and tell me how it was)

Salt and Pepper to taste. Sprinkle Parmesan or Romano on top of each bowl. Yum! 

Note: This is a great soup to ignore measurements and just throw in whatever you have. I had tons of carrots this past week, so I'm sure this soup had way more than one cup of those. 

7 Layer Jello

Mom makes this every year as a side with Christmas dinner. This is not your usual Jello, this is actually good! Try it and you will see what I mean. Start this way ahead of time because it takes a long time to set each layer.

Color Order: Lime-White-Yellow-White-Orange-White-Red

9x 13" pan or bigger if you have one. Butter pan. Soften each Jello in turn with 1 C boiling water. When dissolved thoroughly stir in 1/2 C cold water. Pour in pan. Set 45 min or longer. Meanwhile make white layer.

White Layer- 2 C boiling water with 1 C sugar. Dissolve 2 envelopes Knox gelatin in 1/2 C cold water. Stir together. Stir together 2 C sour cream and 2 tsp vanilla and add to water/sugar mixture. 

On top of the first layer- pour on 1/3  of the white mixture gently. Do not pour on while hot!!! This will melt the first jello layer and your colors will mix. Set 45-1 hr. Repeat with each color. White is gentle. Do not pour in just one spot. Leave white layer out of the fridge while setting each layer. 

Mom's Holiday Egg Nog

Another of my mother's recipes. We always had homemade egg nog every year for New Year's Eve. I honestly did not know they sold egg nog at the store until I was 13 and baby-sitting with my friend Jenni. I remember saying "They have egg nog... from a store!" Jenni thought I was the craziest person alive. After trying it however, I realized I was not missing anything and have never been tempted by any store bought egg nog since. If you are one of those who have never had homemade egg nog, you must try this. And I know many are concerned about raw eggs. I know a lot about microbiology and yes it is a danger, but the chances are extremely slim that you will get eggs contaminated with salmonella. I have no fears of drinking this and I am normally a germ fanatic. With that, here's the recipe-

Beat until stiff: 12 egg whites. Beat in 1/2 C sugar. Beat till very light: egg yokes, 1 C sugar and 1/4 tsp salt separately from egg white mixture. Combine eggs mixtures and stir till blended thoroughly. Add: 1 qt heavy cream, beaten; 1 qt milk (my mom uses whole, I use the skim I have on hand, hers is obviously creamier but mine is still good), beat well. Add: nutmeg and vanilla flavoring. Serve in punch bowl. Sprinkle with nutmeg for garnish. 

Note: The mixing bowl must be very dry before adding any ingredients. If you wash between mixing the two different egg mixtures, you must dry the bowl very well or it will not thicken and froth. 

Christmas Breakfast Strata

My mom makes this every year for Christmas breakfast, along with homemade Hot Cocoa.

She usually makes two big pans, one with mushrooms and one without.

• 6 eggs
• 2 C milk
• 1 tsp dry mustard
• 1 C grated cheese
• 1 lb. sausage (cooked and crumbled)
• 1 tsp salt
• Bread 4-8 slices (crust off)
• 1 C mushroom-sauteed

9x 13 or 8x12 pan.

Place bread in bottom of pan and pour mixture over top. Soak overnight.

Bake at 350 for 35-40 min. 

Cheesy Potato Bake

My mom makes this every Christmas and Easter. It goes wonderfully with the ham. And although it sounds similar to funeral potatoes, it's way better.

• 48 oz. shredded hash brown
• 2 cans cream of chicken soup 
• 1 1/2 C shredded cheddar cheese
• 1/3 C chopped onions
• 1 pt sour cream
• 1/2 C butter (about 1-2 sticks)
• Pepper and garlic powder

Thaw potatoes, combine everything but potatoes and heat till warm, stirring occasionally. Grease 9x13 pan well. Put potatoes in pan. Pour mixture over and stir up. Cover with crushed corn flakes. Bake at 350 for 45 min- 1 hr or longer if needed. 

Spiced Pomegranate Punch

• 5 pomegranates
  
• 1 C apple cider
  
• 1/2 cinnamon stick
  
• 1 Tbsp. thinly sliced fresh ginger
  
• 1/4 C fresh orange juice
  
• orange zest for garnish
  

1. Cut pomegranate in half. Extract juice from seeds with a citrus juicer or reamer. Strain into a med saucepan (you should have about 2 1/2 C). 

2. Add cider, 2 C water, the cinnamon stick, and ginger. Cook over High heat until simmering, 5-6 min. Reduce heat; gently simmer 15 min. Skim any foam that rises to the surface. 

3. Discard cinnamon and ginger. Stir in orange juice. Serve warm, garnished with orange zest. 

You can also do it in the crock-pot. 

Lemon Raspberry Birthday Cake

2 boxes lemon cake mix or lemon cake recipe from Better Homes and Gardens cookbook
1 Jar of Raspberry Jam
1- 8 oz pkg cream cheese
confectioners sugar
milk

Bake lemon cake in 2 circle pans, let cool. Melt jam in medium saucepan over low heat, stirring frequently. Combine cream cheese, confectioners sugar and milk to make frosting. Place one cake, top down, and spread jam on top. Place second cake, bottom down, on top of jam. Spread cream cheese frosting over top and sides. Very easy!

I made this for Kaitlyn's 1st birthday party.

Berry Berry Cake

This is the first (and second) birthday cake that I made for Isaac.

1/3 C cream cheese
3/4 C sugar
2 egg whites
1 C. + flour
1/2 tsp baking soda
2 tsp lemon grind
1/3 C sour cream
3 C mixed berries: blueberries, raspberries, strawberries, lemons, etc.
1 1/2 C whipped cream (mix whipping cream, vanilla extract and sugar)

-Preheat oven to 350. Beat cream cheese and 1/2 C sugar in large bowl with electric mixer on medium speed until well blended. Add egg whites and lemon peel; mix well. Mix 1 C of the flour and the baking soda. Add to cream cheese mixture, alternately with the sour cream, beating well after each addition ( do not overmix).
-Spray 9 in. pan with cooking spray. Spread cream cheese mixture onto bottom and 1 in. up side of pan. Toss 2 C of the berries with remaining 1/4 C sugar and remaining 2 tsp flour. Spoon over cream cheese mixture in pan to within 1/2 in of edge.
-Bake 40-45 min or until toothpick inserted in center comes out clean. Cool 10 min before removing rim of pan. Top with the remaining berries. Top each serving with 2 Tbsp of whipped cream.

*Use whatever fresh berries are available.

Turtle Pecan Cheesecake

Ingredients

2 C crushed chocolate cookies (ex. chocolate teddy grahams, chocolate graham crackers, wafers)
1/4 C butter, melted
2 1/2 (8 oz) pkg cream cheese, softened
1 C sugar
1 1/2 Tbsp flour
1 tsp vanilla extract
1/4 tsp salt
3 eggs
1 Tbsp heavy cream
Caramel and Chocolate toppings (recipes below)
1 C chopped, toasted pecans

Directions

Preheat oven to 450. Combine cookie crumbs and butter; press onto bottom of 9' spring form pna. Beat cream cheese in large bowl until creamy. Add sugar, flour, vanilla and salt; mix well. Add eggs, 1 at a time, beating well after each addition. Blend in the cream. Pour over the crust.

Bake 10 minutes. Reduce oven temperature to 200; continue baking 35 to 40 minutes or until set. Loosen cake from the rim of the pan; cool before removing rim. Drizzle with caramel and chocolate toppings. Refrigerate. Sprinkle with toasted pecans right before serving.

Caramel topping: Combine 7 oz caramels and 1/3 C heavy whipping cream in a small saucepan; stir over low heat until melted and smooth.

Chocolate topping: Combine 4 oz. chopped quality German sweet chocolate, 2 Tbsp cream and 1 tsp butter in a saucepan; stir over low heat until melted and smooth.

Mom's Lemon Meringue Pie

Mom's Perfect Lemon Meringue Pie

These pies are really tart, just the way we like them.

Always a favorite for Springtime birthdays like my dad's.

1/3 C cornstarch

1 C lemon fresh squeezed lemon juice

1 1/2 C sugar

1 Tbsp butter

1/8 tsp salt

grated peel of 2 or 3 (or more) lemons

4 eggs seperated

1/4 tsp cream of tartar

1. Make your own homemade Pie crust.

2. In saucepan stir in first cornstarch, 1 C water, lemon peel and juice, salt and 1 C sugar. Cook over medium heat, stirring constantly, until lemon mixture is thickened and boils; remove from heat.

3. In small bowl with wire whisk, beat yokes; stir in small amount of hot mixture. Slowly, pour yoke mixture back into lemon mixture, stirring constantly, until lemon filling is thickened. Do not boil. Stir in butter; pour into pie crust; cool 10 min.

4. Preheat oven to 400 degrees. In small bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Gradually sprinkle 1/2 C sugar. Whites should stand in stiff glossy peaks.

5. With spatula, spread meringue over filling to edge of crust. Swirl meringue with back of spoon. Bake 10 min or till golden brown. Cool and refrigerate.

Don't bother trying to make this on a humid day, it won't work.

Mom's Rolls

These are the best rolls you will ever taste. We make them for every holiday. They are a hit among everyone young and old. We eat them all the first day and end up having to make more to go along with the leftovers.

1 pkg dry active yeast
1/4 C warm water
3/4 C milk (scalded)
1/2 C shortening
1/2 C sugar
2 tsp salt
4 1/2 C flour
3 eggs
butter

Soften active dry yeast in warm water (110 degrees).
Combine scalded milk, shortening, sugar and salt; cool to lukewarm. Add 1 C flour. Add yeast and 3 eggs. Beat well.
Stir in 3 1/4 to 3 1/2 C flour (enough flour to make soft dough). Knead lightly on floured surface or use the bread hook of your KitchenAid. Place dough in greased bowl; turning once to grease surface. Cover and let rise till double (about 2 1/2 hours).
Turn dough out on lightly floured surface. Divide dough in thirds; roll each third out to 12 inch circle. Spread butter on circle before cutting like a pizza pie, then roll up into crescent shaped rolls. Arrange rolls, point down on greased baking sheets, brush with melted butter. Cover and let rise till very light (about 1 hour). Bake at 300 degrees for 8-12 minutes. Watch very carefully, don't let them burn.

Note: unsalted butter is best so as not to burn.

Chocolate Raspberry Truffle Torte

Rachael's Own Chocolate Raspberry Truffle Torte

Ingredients

25 chocolate wafers (circle shaped, hard chocolate cookies)
5 Tbsp unsalted butter, room temp.
1/2 C seedless raspberry jam
8- 1 oz. squares semisweet chocolate (chopped)
1 C heavy cream
Raspberries

Directions
1. Place cookies in food processor. Whirl until finely ground. Mix together crumbs and butter in medium size bowl. Press over bottom and up sides of 9' tart pan with removable bottom.
2. Heat jam over low heat in small saucepan just until melted. Pour over bottom of tart shell. Place in freezer for 15 minutes.
3. Meanwhile, heat chocolate and cream in saucepan over low heat until chocolate is melted and smooth (watch very carefully). Pour into tart shell. Refrigerate until chocolate sets- about 4 hours.
4. Arrange berries on top, refrigerate until ready to serve.

Also works well with strawberries. I used blackberries in this picture and they were not as good. Also, I always serve with homemade whipped cream!

Cream Cheese Brownie Pie

Pie Crust (prepare your own)
1- 8 oz pkg cream cheese
3 Tbsp sugar
1 tsp vanilla
3 eggs
1 box brownie mix (fudge supreme hot fudge swirl premium)
1/4 C vegetable oil
2 Tbsp water
1/2 C chopped pecans


1. Preheat oven to 350. In medium bowl with electric mixer, beat cream cheese, sugar, vanilla and 1 of the eggs on medium speed until smooth; set aside.
2. Reserve hot fudge packet from brownie mix for topping. In large bowl, beat brownie mix, oil, 1 Tbsp of the water and remaining 2 eggs 50 strokes with spoon.
3. Spread 1/2 C brownie mixture in bottom of crust lined pan. Spoon and carefully spread cream cheese mixture over brownie layer. Top with remaining brownie mixture; spread evenly. Sprinkle with pecans.
4. Bake 40 to 50 minutes or until center is puffed and crust is golden brown. After 15-20 min of baking, cover crust edge with strips of foil to prevent excessive browning (pie may have cracks on surface).
5. In small microwavable bowl, microwave hot fudge from packet on High 30 seconds. Stir in remaining 1 Tbsp water. Drizzle fudge over top of pie. Cool completely, about 3 hours. Store in refrigerator.

Strawberry Shortcake

1 C milk, divided
1/4 C sour cream
3 Tbsp sugar
2 1/4 C all purpose baking mix for biscuits
1 pkg vanilla flavored pudding
Whipped Cream
4 C sliced strawberries
1/3 C sugar


Preheat oven to 425. Mix 1/2 C of the milk, sour cream and 3 Tbsp. sugar in large bowl with wire whisk. Stir in baking mix until just blended. Spread evenly into greased 9 inch round cake pan. Bake 12-15 min or until golden brown. Remove from pan; cool completely on wire rack.


Meanwhile, combine dry pudding mix and remaining 1/2 C milk; blend well. Gently stir in half of whipped cream until well blended. Mix strawberries and 1/3 C sugar in large bowl; set aside. Slice cake in half horizontally to make 2 layers.


Place bottom cake layer on serving plate; top evely with half of strawberry mixture. Spread with pudding mixture; top with top cake layer. Spread with remaining whipped cream and top with remaining strawberry mixture. Serve immediately. Store leftover shortcake in refrigerator.


Makes 8 servings.

Apple Fritters

2 C. flour

1/4 C sugar

1 tsp salt

1 tsp nutmeg

3 tsp baking powder

1/4 C oil

1 egg

3/4 C milk

4-6 apples, peeled and diced into small pieces.

-frying oil (I use vegetable oil)

1. Heat frying oil to 350 degrees on stovetop. Be extremely careful and don't take your eyes off the pan. Frying oil is dangerous and can burst into flames and burn down your kitchen. (we had this happen while making potato pancakes once). If you are careful and keep a close eye, this will not happen. Just be careful and you'll have nothing to worry about.

2. Mix together all ingredients. Stir in apples. Dough will be sticky.

3. Drop teaspoon size pieces of dough into oil when oil is ready. You know it's ready when oil fizzes with a drop of water.

4. Around the dough the oil will start to form small bubbles after a few minutes. Turn over and fry other side. They should be golden brown.

5. Let cool on paper bags or paper towels (to absorb oil). Serve warm.

I like to top them off with powdered sugar.

Plum Cobbler

I like to serve this after my Pioneer Soup and Pioneer Bread.

3/4 C packed brown sugar
1 1/2 Tbsp cornstarch
1/2 C water
1 tsp vanilla
4 C sliced fresh plums
1/2 C sugar
1 Tbsp lemon juice
1 Tbsp butter
1 recipe Cobbler Topping (below)
Ice cream or whipped cream.

Combine brown sugar and cornstarch in a large saucepan. Stir in water. Cook and stir over medium heat until thickened and bubbly. Add vanilla. Stir in plums, sugar, leon juice, and butter; heat through. Pour hot filling into a greased 1 1/2 or 2 quart casserole dish. Keep warm while Cobbler Topping is prepared. Spoon Cobbler Topping over filling, making 6 mounds. Bake at 400 degrees for approximately 20 minutes. Makes 6 servings.

Cobbler Topping

1 C flour

2 Tbsp sugar

1 1/2 tsp baking powder

1/4 tsp salt

1/4 C butter

1 egg, slightly beaten

1/4 C milk

Stir together flour, sugar, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Combine egg and milk; add all at once to flour mixture. Stir just to moisten.

Pioneer Stew and Pioneer Bread

I make this for Pioneer Day every year!

Pioneer Stew

1 C flour
2 Tbsp salt
1 tsp pepper
3 lbs round steak
1/2 C butter or vegetable oil
6 C water
2 Tbsp vinegar
2 tsp sugar
2 bay leaves
4 carrots, peeled and sliced
4 potatoes, peeled and diced
2 onions, chopped
2 C chopped tomatoes
2 cloves garlic, minced

Combine flour, salt, and pepper and place on the surface of a cutting board. Place half of round stea on top. With a mallet, pound flour into both sides of meat. (I don't have a mallet, so I skip that part). Repeat process with other half of meat. Cut meat into bite sized pieces. In a Dutch oven or other large oven-proof pot, heat butter or oil over medium heat. Add stew meat and brown well. Add water, vinegar, sugar, bay leaves, carrots, potatoes, onions, tomatoes, and garlic. Cover and bake at 325 degrees for 2 hours. Remove covering and cook for an additional hour or until meat is tender and stew is thickened. Makes about 12 cups.

Also works with venison if you happen to be one of those with that in your freezer. I prefer the steak myself though.

Pioneer Bread

1 (0.25 oz) pkg yeast
2 Tbsp sugar
1/2 C warm water
1 C hot milk (not boiling)
2 tsp salt
1/2 C dark molasses
1/2 C butter or margerine
1 C cold ilk
1 egg, beaten
5 1/2 C whole wheat flour

In a small bowl mix together yeast, sugar and war water. Set aside and let rise until foamy. In a large bowl combine hot milk, salt, molasses, and butter until dissolved. Add flour and stir until well blended. Put into two well-greased loaf pans. Let rise about one hour. Bake at 350 for about 35 minutes. Best when served warm.

Beehive Honey Butter

Great spread for the Pioneer Bread.

1 C honey
1 C butter, softened
1 tsp vanilla

Combine all 3 ingredients. Beat with an electric mixer on high speed for about 3 minutes until thickened. Put into jars and refrigerate. Lasts a long time in the fridge.

Peachy Creamy Berry Pie

Awesome light Spring or Summer dessert.

1 tsp cinnamon sugar (3/4 tsp sugar and 1/4 tsp cinnamon)

1 1/4 C half and half

1 pkg vanilla pudding

1 C whipped cream

1 1/2 C fresh peach slices (about 1 large peach)

1/2 C blueberries

1/2 C raspberries

Prepare a pie crust. Don't bake yet.

Preheat oven to 450. Sprinkle bottom of pie crust with cinnamon sugar. Bake 8-10 min or until lightly browned; cool completely.

Meanwhile, pour half and half into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min or until well blended. Gently stir in whipped cream; cover. Refrigerate until ready to use.

Spread pudding mixture over crust just before serving; top with fruit. Cut into slices. Store leftover dessert in refrigerator.

Makes 12 servings, 1 slice each.

Substitute : Use milk instead of the half and half.

Garden Salad

Chicken breasts

Fresh spinach leaves, Spring Mix or both

Sliced fresh mushrooms

Cherry or Grape Tomatoes

Thin red onion wedges

Hard boiled eggs, cut into wedges or sliced

Catalina dressing

Prepare grilled chicken either on the stove top or on the grill.

Toss all ingredients. Add dressing and mix lightly. Serve immediately.

Note: Can use crumbled, cooked bacon instead of grilled chicken.

Prepare grilled chicken either on the stovetop or on the grill. Combine

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

1 c. canned pumpkin 
1/2 tsp. salt
1 c. white sugar 
1 tsp. baking soda
1/2 c. vegetable oil 
1 tsp. milk
1 egg 
1 T. vanilla
2 c. flour 
2 c. semisweet chocolate chips
2 tsp. baking powder
2 tsp. cinnamon

Preheat oven to 350. Combine pumpkin, sugar, oil, egg, and vanilla. In a separate bowl, sift flour, baking powder, cinnamon, and salt. Dissolve the baking soda with milk and stir in. Add dry ingredients to pumpkin mixture and combine well. Add chocolate chips. Drop by spoonful onto greased baking sheet. Bake approx. 10 minutes or until lightly brown and firm.

Mexican Chicken Bake

Created by Isaac.

Here's a quick and easy "Mexican" dish.

• 1 lb chicken (preferably boneless)
• 1 can corn, drained
• 1 can beans, drained and rinsed (I use black beans)
• 6-9 flour tortillas
• 8 oz shredded cheese
• 1 jar salsa
• 1 container sour cream
• oil
• chili powder
• cumin
• salt & pepper

1. Cut up the chicken (bite sized) and cook the chicken pieces in oil.
2. Add chili powder, cumin, salt and pepper to taste.
3. Add the cans of beans and corn and enough salsa keep it together.
4. Layer a 9x13 baking dish with aluminum foil (for easy cleanup).
5. Layer the bottom of the dish with tortillas, then add a layer of the chicken/beans/corn/salsa mix, then sour cream and finally cheese.
6. Make one or two more layers and then top with tortillas, salsa, sour cream and cheese.
7. Bake at 350º for 20 minutes or until the cheese is melted.
8. Top with whatever toppings you'd like, i.e. shredded lettuce, fresh tomatoes, olives, chives, guacamole, etc and serve.

Chocolate Cake

Cake

2 c. flour

2/3 c. unsweetened cocoa
1 1/4 tsp. baking soda
1/4 tsp. baking powder
3 eggs
1 2/3 c. sugar
1 tsp. vanilla
1 c. mayonnaise
1 1/3 c. water

In separate bowl, sift dry ingredients together. In mixer, combine wet, add dry. Grease and flour bottoms of two 9' round pans. Bake 30-35 minutes at 350.

Frosting

1/4 cup butter (or ½ cube)
1/3 c. milk
3 T. cocoa
1 tsp. vanilla
Bring to a boil, then add one tsp vanilla. Whisk until all lumps of chocolate are smooth. Add powdered sugar until desired consistency (about 2 ½ cups)

Orange Avacado Salad

Orange-Avocado Salsa

 

I did this with tilapia on top. I made it in a frying pan with olive oil, salt and pepper. It was great! It would also make a great side. 

1 tablespoon fresh lime juice

1 teaspoon honey

Coarse salt and ground pepper

2 large navel oranges

1/2 firm, ripe avocado, pitted and diced

1/4 cup finely chopped red onion

 

In a medium bowl, whisk lime juice and honey until combined. Season with salt and pepper; set aside.

Peel oranges and cut each slice in half. Put in a bowl along with onion and avocado; toss gently to coat with dressing.

Grandpa Erickson's Brownies

 Gramps Erickson's Chocolate Syrup Brownies 

1/2 C. butter

1 C. sugar

3 eggs

1 C. flour

3/4 C. canned chocolate syrup

1 tsp. vanilla extract

1 C. chopped walnuts (opt)

Cream butter and sugar together, add eggs one at a time, beating after each.  Add remaining ingredients and mix well.  Spread in buttered 9” square pan and bake 350’ about 40 min.  Check with a toothpick.  Cool in pan on rack.  Spread with frosting.  

Cocoa Frosting

1 Tbs. butter

3 Tbs. milk

1 1/2 C. confectioner sugar 

dash of salt

1/2 tsp. vanilla

1/4 C. unsweetened cocoa

My Grandpa always made these brownies for us, but the recipe comes from my Aunt Barb. 

Chicken Kabobs

Cut chicken in bite size pieces.

Soak chicken in Italian dressing for a day or two.

Skewer chicken, pineapple chunks, green peppers, onions, etc. Grill and serve with rice.

Cranberry Punch

Cranberry Punch

2 bottles Cranberry Juice
4 bottles Ginger Ale
Bag of Cranberries
toothpicks
punch bowl

Ahead of time, skewer cranberries onto toothpicks lengthwise (3 cranberries to 1 toothpick). These will be placed in goblets.

Pour chilled juice and soda into punch bowl. You can pour extra cranberries into punch to float on top.

Use extra cranberries to pour into the water in a clear vase of your centerpiece.

I was given a great compliment, unfortunately I don't remember from who, that I was very Martha Stewart with these babies.

Fruit Smoothie

Fruit Smoothie

1/2 pkg frozen fruit
Frozen Juice Concentrate
1 cup yogurt
Milk

You can pick any kind of frozen fruit, any yogurt, and any frozen juice concentrate that you want. I do different ones all the time (I make this several times a week). It's a different flavor smoothie every time I make it! Throw everything into a blender, you can put in a spoonful of frozen juice concentrate or half of the can, more will make it sweeter. Pour milk in till about the point where it just covers the frozen fruit, less for thicker smoothie, more for thinner.

Frozen fruit is great because the nutrients stay in the fruit and sometimes may be even better at keeping the nutrients in than fresh fruit! I learned this from one of my Nutrition classes.