The Best Pumpkin Bread

1 C butter, softened
3 C sugar
3 eggs
3 C all-purpose flour
1 Tbsp. baking powder
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1 1/2 tsp ground cloves
1 1/2 tsp ground nutmeg
1 (16 oz) can solid pack pumpkin

In a mixing bowl, cream butter and sugar. Add eggs; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Stir in pumpkin. Pour into 2 greased loaf pans. Bake at 350' for 1 hour. Check with toothpick.

I found this on allrecipes.com and made it for my primary class last Sunday. They had all brought their scriptures  several weeks in a row and I promised them a treat. They were thrilled with this. And I have tried many different recipes for Pumpkin Bread, but Isaac and I have decided that this one is our favorite. It is very moist. Isaac exclaimed as he pulled it out of the oven that this was the best looking bread we have ever made. So we've decided it's a keeper.

This can be made into small muffins for small mouths. You can also add chocolate chips.

Chicken Cacciatore

• 1 1/2 C marinara sauce
• 1/2 C thinly sliced onions
• 1/4 C tomato paste
• 1/4 C red or white wine
• 1/2 tsp each dried rosemary and salt
• 8 small chicken thighs (about 1 3/4 lb), skin removed
• 8 oz mushrooms, cut in half and quartered if large

1. Mix marinara sauce, sliced onions, tomato paste, wine, rosemary and salt in a 4-qt or larger slow cooker.

2. Add chicken and mushrooms; toss to mix and coat.

3. Cover and cook 2 1/2 - 3 1/2 hours on high or 5-8 hours on low until chicken and onions are tender. 

I got this recipe from my mom, she just found it recently in a magazine and it is a keeper! It's so easy. 

You can use any kind of spaghetti sauce that you prefer or even just a can of generic plain tomato sauce if you use all the spices. I didn't have mushrooms, but I did have green pepper to add. And I used chicken breasts instead of thighs because that's what I had in my freezer and I threw in some bacon from the freezer to give it some flavor since I wasn't using meat with bones. I also don't have any cooking wine, so I put in 1/2 Tbsp red wine vinegar at the end. I added lots of spices like a bay leaf, basil, parsley, and thyme. I also added lots of garlic.

I served this on top of pasta noodles. But you could serve it over rice or potato instead. 

White Bread in the Bread Machine

1 C water
1 tsp salt
2 Tbsp vegetable oil
2 Tbsp white sugar
2 Tbsp dry milk powder
3 C white flour
1 1/4 tsp yeast

Toss into bread machine and start.
Very light and fluffy.

Brown Sugar Pound Cupcakes

• 3 C flour
• 2 tsp baking powder 
• 1/2 tsp salt
• 8 oz (2 sticks) unsalted butter, softened
• 2 1/4 C packed light-brown sugar
• 4 large eggs, room temperature
• 3/4 C buttermilk 

1. Preheat oven to 325'. Line muffin tins with liners or spray with non-stick spray. Whisk dry ingredients in a large bowl and set aside. Cream butter and sugar in mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
2. Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with buttermilk, ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 3/4 full.
3. Bake cupcakes for 25 minutes.
4. Set rack with cupcakes over a parchment covered baking sheet. Pour glaze over tops, and let stand until set. 

Glaze:

• 4 oz (1 stick) unsalted butter
• 2 C sifted confectioners' sugar
• 2 tsp pure vanilla extract
• 2-4 Tbsp milk

1. Heat butter in a saucepan over medium heat until golden brown, about 10 minutes. Carefully pour butter in a bowl, leaving sediment behind.
2. Add sugar, vanilla, and 2 Tbsp milk to butter, and stir until smooth. If glaze is too thick, add more milk. Use immediately. 

I did lots and lots of cooking and baking while waiting for Porter to make his grand debut (3 weeks late, I'm still amazed at how late he was!). And this is one of the recipes that I tried at that time. They were so delicious, my mom wanted to eat the frosting off of all of them! I thought of this today because I found a bag of brown sugar that I know I made Isaac run out and buy because we had run out in the middle of my cooking frenzy. We used to live right around the corner from Tops and I would only go there if it was an emergency (not a Tops fan), like I was in the middle of cooking and needed something right then, and this brown sugar bag that I just found was from Tops. (we're still unearthing things from our move, I have since bought a different bag of brown sugar).  It made me think of that time before Porter was here. It seems so long ago now, because it just seems like Porter has been here forever now. So these cupcakes remind me of that time and the waiting and feeling like I had to be doing something. 

Click here to see the post about these cupcakes back in February.

Blueberries n' Cream Coffee Cake

1/2 C butter, softened

1 1/4 C sugar

2 eggs

1 tsp grated lemon peel

2 1/4 C flour

3 tsp baking powder

1 tsp salt

3/4 C milk

1/4 C water

2 C fresh or frozen blueberries

1 pkg (8 oz) cream cheese, diced

Topping:

1/4 C flour

1/4 C sugar

1 tsp grated lemon peel

2 Tbsp cold butter

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well in between. Beat in lemon pee. Combine 2 C flour, baking powder, and salt; add to the creamed mixture alternately with milk and water. In a bowl, toss blueberries with remaining flour, fold into batter along with cream cheese. Pour into a greased 9x13 pan (baking dish).

For Topping:

Combine the flour, sugar, and lemon peel in a bowl, cut in butter until mixture is crumbly. Sprinkle over batter. Bake at 375' for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

*If using frozen blueberries, do not thaw before adding to batter.*

These are so good. I made tons of this over this summer for everyone I know. A pan went to my sister who just had a baby, another pan went to my next door neighbor, I made some for family visiting from out of town, and sent tons off to families that Isaac home teaches. It got rave review everywhere it went. I used fresh blueberries because they taste so good and so inexpensive in the summertime. Since I can't bring a pan or a plate to everyone I know, I'll give you the recipe instead!

Enchilada Casserole

1/2 lb ground beef or chicken

1/2 C chopped onion (1 medium)

1 tsp chili powder

1/2 tsp ground cumin

1 15-oz can pinto beans, rinsed and drained

1 4-oz can diced green chili peppers, undrained

1 8-oz carton sour cream

2 Tbsp flour

1/4 tsp garlic powder

8 6-in. corn tortillas

1 10-oz can enchilada sauce or 1 10.5-oz can tomato puree

1 C shredded cheddar cheese (4 oz)

Chopped tomato and sliced green onion (optional)

1. In a large skillet, cook the meat, onion, chili powder, and cumin over medium heat until onion is tender and meat is no longer pink. Drain off fat. Stir in pinto beans and chili peppers; set aside.

2. In a small mixing bowl, stir together sour cream, flour, and garlic powder; set aside.

3. Place half of the tortillas in the bottom of a lightly greased 2-qt rectangular baking dish; cut to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture, half of the enchilada sauce, and 1/2 C cheese. Repeat layers, except reserving remaining 1/2 C cheese.

4. Preheat oven to 350'. Cover dish with foil. Bake 35-40 minutes or until bubbly. Sprinkle with reserved 1/2 C cheese. Bake, uncovered, about 5 minutes more or until cheese melts. Top with tomato and onion, if desired.

I took the liberty to do my own thing with this recipe. The above recipe is what I started with. I also used green pepper when sauteing the meat. I added more spices and probably way more cheese. I don't always measure when cooking. And I used light sour cream. This casserole was so good, I recommend you make it for dinner tonight!

Whole Wheat Bread in the Bread Machine

• 1 1/2 C plus 2 Tbsp water
• 2 Tbsp vegetable oil
• 1 1/2 tsp salt
• 1/3 C brown sugar
• 4 1/4 C whole wheat flour
• 3 Tbsp nonfat dry milk
• 2 tsp active dry yeast

Place ingredients in bread pan in order listed. When adding the yeast last, make a small well with your finger to place the yeast. This will insure the proper timing of the yeast reaction. Use Whole Wheat or Timed Cycle.

Very quick and easy way to have healthy, homemade whole wheat bread! Serve with soup or stew, make a sandwich with it, toast it and spread jam on it. It's good so many ways!

Whole Wheat Banana Bread

• 1/3 C vegetable oil
• 1/2 C honey
• 1 tsp vanilla extract
• 2 eggs
• 1 C mashed bananas
• 1 3/4 C whole wheat lour
• 1/2 tsp salt 1 tsp baking soda
• 1/4C hot water

1. Preheat oven to 325.

2. In a large vowl, beat oil and honey together. Add eggs, and mix well. Stir in bananas and vanilla. Stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter. Spread batter into a greased loaf pan.

3. Bake for 55-60 minutes. Cool on wire rack for 1/2 hour before slicing.

Golden Toffee Blondies

Ingredients:

1 cup (2 sticks) unsalted butter

1 3/4 cups light brown sugar

2 large eggs

2 tsp. vanilla extract

2 cups all-purpose flour

1/2 tsp. salt

1 12-ounce pkg. semi-sweet chocolate chips

1 cup toffee bits 

Directions:

1. Preheat oven to 350'. Position rack to upper third of oven. Line a 9x13  inch baking pan with a large sheet of foil, pressing foil so that it fits snugly into corners of the pan and overhanging edges serve as handles. Lightly butter foil (I sprayed with pam because it was quick). 

2. In a glass measuring cup, microwave butter until melted. In mixer, beat melted butter with sugar about 1 minute. Add eggs and vanilla; beat until combined and light in color. Add flour and salt and beat until just combined. Fold in chocolate chips and toffee bits.

3. Pour batter into prepared pan. Bake 25 minutes. Blondies will be golden brown on the edges yet still soft in the middle. Do not overbake. Transfer to wire rack to cool. When completely cool, use foil edges to lift blondies out of pan and cut into squares. 

Mascarpone Cheesecake

For crust 70 vanilla wafers (8 1/2 oz), finely ground in a food processor (2 1/3 cups) 1 1/4 sticks (10 tablespoons) unsalted butter, melted and cooled For filling 20 oz cream cheese (2 1/2 eight-ounce packages), softened 8 oz mascarpone cheese at room temperature (about 1 cup) 3/4 cup sugar 3 large eggs 1 teaspoon vanilla 1 teaspoon fresh lemon juice 1/4 teaspoon salt For topping 1 cup sour cream 1/4 cup sugar 1 teaspoon vanilla 1 teaspoon fresh lemon juice 1/8 teaspoon salt Make crust: Put oven rack in middle position and preheat oven to 350°F. Butter bottom and side of a 9-inch springform pan. Stir together cookie crumbs and butter in a bowl. Reserve 1/4 cup crumb mixture for sprinkling over cheesecake, then pat remainder onto bottom and 1 1/2 inches up side of springform pan (about 1 inch thick). Put pan in a shallow baking pan and bake until golden, about 10 minutes. Cool completely on a rack, about 25 minutes. Leave oven on. Make filling while crust bakes: Beat cream cheese, mascarpone, and sugar in a large bowl with an electric mixer at medium high speed until fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition. Add vanilla, lemon juice, and salt and mix at low speed until combined. Pour into cooled crust and bake until cake is set and puffed around edge but still trembles slightly when pan is shaken gently, 25 to 30 minutes. Cool slightly in springform pan on rack, about 20 minutes. (Cheesecake will continue to set as it cools.) Leave oven on. Make topping: Stir together sour cream, sugar, vanilla, lemon juice, and salt in a small bowl and spoon over cheesecake, spreading gently and evenly, leaving a 1/4-inch border around edge. Bake cheesecake until topping is set, about 10 minutes. Run a thin knife around edge to help prevent cracking. Sprinkle top with reserved crumbs and cool completely in pan on rack, then chill, loosely covered, at least 8 hours. Cooks' notes: Cheesecake can be chilled, loosely covered, up to 3 days. Cut cake with a long, thin sharp knife dipped in a tall glass of hot water.

Peanut Butter Banana Muffins with Chocolate Chips

INGREDIENTS:

1 cup all-purpose flour 3/4 cup quick cooking oats 1/3 cup packed brown sugar 1 tablespoon baking powder 1 cup milk 1/2 cup peanut butter 1/2 cup mashed ripe banana

1 egg, beaten 2 tablespoons vegetable oil 1 teaspoon vanilla extract 1/4 cup all-purpose flour 2 tablespoons butter, melted 2 tablespoons packed brown sugar

DIRECTIONS:

1.	Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2.	Combine 1 cup flour, oats, 1/3 cup brown sugar, and baking powder. Whisk together milk, peanut butter, banana, egg, oil, and vanilla. Add banana mixture to dry ingredients, mixing just until moistened. Fill prepared muffin cups 3/4 full.
3.	In a small bowl, stir together 1/4 cup flour, melted butter and 2 tablespoons brown sugar. Sprinkle topping evenly over muffins.
4.	Bake in preheated oven for 18 minutes, until golden brown. Serve warm. **Must add chocolate chips!

Lemon Pudding Cake

Source: Adapted from Luscious Lemon Desserts by Lori Longbotham

4 tablespoons (1/2 stick/60g) unsalted butter at room temperature
1 cup (200g) sugar
1 tablespoon finely grated meyer (or regular) lemon zest
3 large eggs, at room temperature, separated
1/3 cup (80ml) meyer lemon juice (or 1/4 cup/60ml regular lemon juice)
1/3 cup (45g) all-purpose flour
8 oz (250g) sour cream
1/4 teaspoon salt
Powdered sugar for dusting

Preheat the oven to 350F/180C. Butter a 1-qt. (1-ltr) souffle dish. Have ready a large baking pan which will accommodate your souffle dish.

Beat the butter at medium speed until light. Add the sugar and zest and beat until combined. Add the egg yolks, one at a time, beating well after each addition. Reduce speed to low and add half the lemon juice, half the flour and half the sour cream and beat until smooth; repeat with remaining lemon juice, flour and sour cream.

Beat the egg whites at medium speed until foamy. Increase speed to medium-high, add the salt, and beat to stiff peaks. Add one-quarter of the whites to the lemon mixture and gently fold in. Continue to fold in whites one-quarter at a time. Transfer it to the prepared souffle dish. Place the dish in the larger pan and carefully pour boiling water around it to a depth of 1 inch (2.5cm).

Bake for 50 minutes to an hour, until the top is golden brown, the center is just set, and the top springs back when lightly touched. Remove from the water bath and cool on a rack for 10-15 minutes.

Lightly dust with powdered sugar before serving (I didn't bother) and serve warm, scooping up some of the pudding at the bottom of the dish along with the cake.

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.