Bleu Cheese Dressing

I love bleu cheese dressing, but can not find one I like in the stores. I started playing with a few recipes a couple years ago and decided that this one works the best.

BLEU CHEESE DRESSING

(makes 1 pint)

Ingredients:

*1 cup sour cream

*1 1/2 cups mayonnaise

*1/4 cup milk

*1 teaspoon worcestershire sauce

*1/2 teaspoon dry mustard

*1/2 teaspoon garlic powder

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*4 ounces blue cheese, crumbled

Directions:

~In a large bowl, whisk together sour cream, milk, mayonnaise, and worcestershire sauce.

~Add dry mustard, garlic powder, salt & pepper.

~Stir in blue cheese.

~Store in a pint jar, covered

~Refrigerate for 24 hours before serving. (If you try it before that, it will just taste a little like mayo)

Helpful Hint:

To make it a dip rather than a dressing, omit the milk.

Slow Cooker Meat Balls

These are so easy and so tender. I make these up when I'm not busy and pop them in the freezer (before they are cooked). Then when I have a busy day I can just pop them in the slow cooker along with my spaghetti sauce (I can my own). I also use this recipe when I need to bring an appetizer for a party.

SLOW COOKER MEATBALLS

(makes 36 meatballs)

Ingredients:

*1 pound ground beef (I use ground chuck or sirloin)

*1/4 pound ground pork

*1 egg, slightly beaten

*1/2 cup freshly grated parmesan cheese

*1 tablespoon minced garlic

*1/3 cup italian bread crumbs

*1/2 teaspoon italian seasoning

*1 tablespoon dried parsley

*1/2 teaspoon salt

*1/4 teaspoon black pepper

*1 jar of your favorite spaghetti sauce (I make my own)

Directions:

~In a large bowl, gently but throughly mix beef, pork, egg, parmesan cheese, garlic, bread crumbs, italian seasoning, & parsley.

~Shape into small meatballs. I use a cookie scoop to measure out my meatballs.

~Place meatballs into slow cooker.

~Pour spaghetti sauce over meatballs.

~Cover and cook on high for 4-5 hours, or low for 6-7 hours.

~Serve as an appetizer, or over rice or spaghetti noodles.

Variations:

-add 1/4 cup onions, chopped fine

-add 1/4 cup green bell peppers, chopped fine

-add hot sauce to make it spicy

-substitute spaghetti sauce for 1 can cream of mushroom soup and 1/2 cup milk mixed and poured over meatballs (swedish meatballs)

-substitute spaghetti sauce for barbecue sauce

-substitute spaghetti sauce for 12 ounce chili sauce & 1 1/2 cups grape jelly mixed and poured over meatballs.

-substitute the spaghetti sauce for a sweet & sour sauce: In a medium saucepan mix, 1/2 cup brown sugar, 3 tablespoon flour, 1 1/4 cups water, 1/4 cup pineapple juice, 3 tablespoons ketchup, 1/4 cup white vinegar, & 3 tablespoons soy sauce. Heat until sauce it hot and mixed well. Pour over meatballs in slow cooker.

Helpful Hint:

-avoid stirring meatballs for at least one hour or meatballs may break apart.

Potato Skins

This is one delicious recipe. I think it's better than anything you would get in a restaurant. Add or delete whatever you like. My friend Chris, loves potato skins, but only with cheese on it. I on the other hand, love it loaded.

POTATO SKINS

(makes 8)

Ingredients:

*4 large Idaho or russet potatoes, baked

*3 tablespoons olive oil

*1 1/2 tablespoons fresh grated parmesan cheese

*1/2 teaspoon sea salt

*1/4 teaspoon garlic powder

*1/4 teaspoon paprika

*1/8 teaspoon onion powder

*1/8 teaspoon black pepper

*8 slices bacon, cooked and crumbled

*2 cups cheddar cheese, shredded

*1/2 cup sour cream

*3-4 green onions, sliced thin

Directions:

~Preheat oven to 475 degrees.

~Cut baked potatoes in half lengthwise.

~Scoop out pulp, leaving 1/4 of potato in shell. (save potato pulp for another time)

~Spray cooking spray on a baking sheet.

~Place the potato skins on the baking sheet.

~Whisk olive oil, parmesan cheese, salt, garlic powder, paprika, onion powder & pepper. Mix well.

~Brush olive oil mixture all over potato skins, making sure they are completely coated.

~Bake for 8 minutes.

~Turn over skins, and bake another 8 minutes.

~Turn back to right side up.

~Sprinkle bacon & cheese evenly over the skins.

~Bake for 2 minutes, or until the cheese has melted.

~Top with sour cream & onions (optional)

Helpful Hint:

-Use can use the leftover potato (that you scoop out) for a few recipes; Shepherds Pie, Mashed Potato Soup, Mashed Potato Rolls, or Mashed Potato Pancakes.

Ham Salad Spread

A great little dish you make with your leftover ham. It's very easy to make. It makes for a great snack, lunch or appetizer.

HAM SALAD SPREAD

(serves 12-14)

Ingredients:

*1 1/2 cups ground ham, fully cooked

*1/2 - 1 hard-boilded egg, chopped (optional)

*1 tablespoon celery, chopped fine

*1/2 tablespoon onion, chopped fine

*1 teaspoon sweet pickle relish

*1 teaspoon prepared mustard
*1/8 - 1/4 cup mayonnaise 

Directions:

~In a food processor blend all of the ingredients together.

~Cover and refrigerate for at least one hour before serving.

Variations:

-add chopped green olives.

-substitute prepared mustard with spicy brown mustard.

-I can't believe I'm even going to put this down, and I'll deny it if anyone says anything, but, you could substitute the ham for that four letter word Spam! Yuck~~

Feta Cream Cheese Dip

Quick to mix up, but tastes much better if you let it sit overnight. Good with crackers of pumpernickel bread.

FETA CREAM CHEESE DIP

(serves 12-16)

Ingredients:

*1 (8 ounce) package cream cheese, softened

*1/2 cup feta cheese, crumbled

*1 teaspoon minced garlic

*1/2 teaspoon ground dill weed

Directions:

~Mix all ingredients in a medium bowl, until smooth.

~Cover and refrigerate over night.

Variations:

-add 1/2 teaspoon onion powder.

-add 1/4 cup roasted red pepper, chopped fine.

BBQ Ribs

This is so good and tender. I make ribs many different ways, but this is the families and mine favorite way. The BBQ sauce is sooooo good!!

BBQ RIBS

(serves 4)

Ingredients:

*2 1/2 pounds baby back pork ribs

*1 small onion, cut in half

*2 garlic cloves, chopped

*1/2 medium onion, chopped fine

*2 teaspoons minced garlic

*1 1/2 cups water

*1 (6 ounce) can tomato paste

*1/2 cup white vinegar

*1/2 cup brown sugar

*2 tablespoon honey

*1 tablespoon dark molasses

*2 tablespoons worcestershire sauce

*1 1/4 teaspoons liquid smoke flavoring

*1/4 teaspoon cayenne pepper

*2 teaspoons salt

*1/2 teaspoon black pepper

*1/4 teaspoon smoked paprika

*1/4 teaspoon onion powder

Directions:

~In a medium saucepan, 1/2 chopped onion, 2 teaspoons minced garlic, water, tomato paste, vinegar, brown sugar, honey, molasses, worcestershire sauce, liquid smoke, cayenne pepper, salt, black pepper, paprika, & onion powder, over medium heat.

~Bring to a boil.

~Reduce heat, and simmer for 1-2 hours, or until sauce thickens.

~Put ribs, halved onions, & chopped garlic in a large saucepan.

~Cover with water (a couple inches over the ribs).

~Bring to a boil.

~Reduce heat to medium and cook ribs, covered, 1 1/2 hours.

~Remove ribs from stock pot.

~Preheat oven to 400 degrees.

~Place ribs on a baking sheet.

~Brush BBQ sauce over ribs.

~Bake for 15-20 minutes, rubbing more sauce on as needed.

Variations:

-substitute the homemade BBQ sauce for your favorite store bought BBQ sauce.

-you could also grill in rather than put in oven.

-you can also do a slow cook after the boil. Set oven to 200 degrees for 1-2 hours.

Carrot Burgers

I love when I'm cooking something that reminds me of people that I love. It a reminder to pray for them. All my vegetarian friends and family come in to mind when I make these. My daughters really like these.

CARROT BURGERS

(Serves 5)

Ingredients:

*1 1/2 cups finely shredded carrots

*1/4 cup celery, chopped very fine

*1/8 cup onions, chopped very fine

*1 teaspoon minced garlic

*2 cups ritz crackers, crushed fine

*2 eggs, beaten

*1 1/2 teaspoon salt

*1/4 teaspoon sugar

*1/2 teaspoon seasoned pepper

*2 tablespoon olive oil

Directions:

~Sauté carrots, celery, onions, and garlic in 1 tablespoon olive oil, until carrots are tender.

~Remove from heat and put veggies in a medium size bowl.

~Let cool for about 5 minutes.

~Add crushed crackers, seasonings and lightly mix.

~Mix in beaten eggs.

~Divide into 5 patties.

~Heat 1 tablespoon olive oil in skillet over medium heat.

~Cook patties for 3 minutes on each side or until browned.

Helpful Hint:

`Mix a batch or two up (don't cook them), and freeze them.

Coconut Clusters

Yet another wonderful candy. Super, super easy to make. The cocoanut lovers in your family will really appreciate this candy.

COCONUT CLUSTERS

(4 dozen)

Ingredients:

*1 teaspoon shortening

*2 cups milk chocolate chips (or merckens chocolate)

*4 cups flaked cocoanut

Directions:

~Heat shortening and milk chocolate chips in a medium saucepan over low heat, until chocolate is melted.

~Remove from heat and let chocolate sit for 5 minutes.
~Add cocoanut.

~Drop by teaspoons on waxed paper.

~Chill until firm. (about 30 minutes)

~Store candy in refrigerator.

Peanut Clusters

This will be a big hit with your friends and neighbors. I do believe that this may be the easiest to make and oh so good.

PEANUT CLUSTERS

(3 dozen)

Ingredients:

*2 cups of milk chocolate chips (or merckens chocolate)

*1 cup butterscotch butter chips

*12 ounces salted spanish peanuts

Directions:

~Combine chocolate chips, butterscotch chips, over low heat in a medium saucepan, stirring often. (I use a double boiler for this)

~Heat until melted, and smooth.

~Add peanuts and stir.

~Drop by teaspoons on wax paper.

~Allow to cool.

~Store in an airtight container.

Variations:

-substitute butterscotch chips with just chocolate chips.

-substitute spanish peanuts for cashews.

Peanut Brittle

This is not a recipe that you want to do with kids at your feet. The candy gets much to hot, and they could easily get a bad burn. Once it's cooled they could help break it into pieces.

PEANUT BRITTLE

Ingredients:

*1 1/2 cups peanuts, cashews or peans (or mix them)

*1 cup white sugar

*1/2 cup light corn syrup

*1/4 teaspoon salt

*1 tablespoon butter

*1 teaspoon pure vanilla extract

*1 teaspoon baking soda

Directions:

~Grease a cookie sheet.

~In a large glass bowl, mix peanuts, sugar, corn syrup & salt.

~Microwave on high for 6-8 minutes, until mixture is bubbly.

~Stir in butter & vanilla.

~Cook another 2-3 minutes.

~Quickly stir in the baking soda. Mixture will become foamy.

~Pour immediately onto the greased baking sheet.

~Place a piece of parchment paper of peanut mixture and roll out mixture thin.

~Remove parchment paper right away.

~Let cool for 1/2 hour.

~Break into pieces, and store in an airtight container.

Cornflake Wreaths Cookies

Yet another no bake cookie. Kids and adults love these. They are fun to make and look so festive.

CORNFLAKE WREATH COOKIES

(1 1/2 dozen)

Ingredients:

*1/2 cup butter

*30 large regular marshmallows (4 cups miniature)

*1 1/2 teaspoons green food coloring

*1 teaspoon vanilla extract

*1/2 teaspoon almond extract

*4 cups corn flakes

*4 tablespoons cinnamon red hot candies.

Directions:

~Melt butter over how heat in a large saucepan.

~Add marshmallows and stir until completely melted.

~Stir in flavorings.

~Remove from heat.

~Stir in food coloring.

~Quickly stir in corn flakes, until well coated.

~Spray a 1/4 cup measuring cup with cooking spray.

~Butter hands.

~Quickly scoop out 1/4 cup of cornflake mixture.

~Shape into wreaths and place on waxed paper.

~Place desired amount of cinnamon candy of wreaths.

variation:

-if you don't like the almond taste, substitute the 1/2 teaspoon almond extract for 1 teaspoon vanilla extract. (that would make 2 teaspoons total for vanilla extract)

Peanut Butter Cups

This is my daughter Autumn and my son Brandon's favorite candy. These are super easy to make, even the little ones can help with these.

PEANUT BUTTER CUPS

(35)

Ingredients:

*2 cups milk chocolate chips (or merckens chocolate)

*1 cup peanut butter

*1/4 teaspoon salt

*1/2 cup powdered sugar

Directions:

~Melt chocolate over low heat (or double boiler).

~Stir often until chocolate is melted and smooth.

~Spoon a small amount of chocolate into the bottom of each peanut butter cup mold.

~Tilt the tray to coat the sides and create a hollow chocolate shell, making sure there are no holes in the bottom or sides of the shell.

~Slide the molds into the freezer until the chocolate shells have set, about 15 minutes.

~In a small bowl, mix together peanut butter, powered sugar, and salt.

~Divide into the chocolate coated molds (about 1 teaspoon each)

~Pour chocolate over peanut butter filling to top of mold, making sure the edges are sealed and that there are no gaps in the chocolate.

~Place the peanut butter cups back in the freezer for about 10 minutes, or until they are set.

~Flip the molds over on a flat surface, tapping them lightly, until all the candies have been released from the molds.

~Store in a cool, air-tight container.

Russian Tea Cakes

My daughter Tonia loves these. So easy to make. I think these cookies are great with a cup of Mexican Hot Chocolate.

RUSSIAN TEA CAKES

(3 dozen)

Ingredients:

*1 cup butter, softened

*1 teaspoon pure vanilla extract

*6 tablespoons powdered sugar

*2 cups all-purpose flour

*2 tablespoons milk

*1 cup chopped walnuts

*1/3 cup powdered sugar

Directions:

~Preheat oven to 350 degrees.

~In a medium mixing bowl, cream butter, milk and vanilla until smooth.

~Combine powdered sugar & flour together.

~Mix into butter mixture and mix until just blended.

~Mix in the chopped nuts.

~Roll the dough into 1-inch balls (1 tablespoon).

~Place them onto an ungreased cookie sheet.

~Bake for 11-12 minutes.

~When cookie has cooled, roll into powdered sugar.

Sugar Cookies

Bill's all time favorite cookie. According to him, "it's not Christmas until the sugar cookies are make". I love watching the joy the babies get from decorating these cookies.

SUGAR COOKIES

(5 dozen)

Ingredients:

*1 1/2 cups butter, softened

*2 cups white sugar

*4 eggs

*1 teaspoon vanilla extract

*5 cups all-purpose flour

*2 teaspoons baking powder

*1 teaspoon salt

Directions:

~In a large bowl, combine butter & sugar until smooth.

~Beat in eggs, on at a time.

~Add vanilla.

~Stir in flour, baking powder, and salt.

~Cover, and chill dough for a least 1 hour or overnight.

~Preheat oven to 400 degrees.

~Roll out dough on floured surface 1/4 - 1/2 inch thick.

~Cut into shapes with floured cookie cutters.

~Place cookies 1 inch apart on a ungreased cookie sheet.

~Bake 6-8 minutes.

~Cool completely, before decorating.

Eggnog

I drink one glass of eggnog a year. I love it! Now I make mine without alcohol. You omit the bourbon when I make it.  This recipe tastes much better if you make it a day or two ahead of time.

EGGNOG

(serves 12)

Ingredients:

*4 cups whole milk

*6 whole cloves

*1/2 teaspoon vanilla extract

*1 1/2 teaspoons cinnamon

*12 egg yolks

*1 cup white sugar

*4 cups light cream

*2 teaspoons vanilla extract

*1/2 teaspoon ground nutmeg

*1 - 1 1/2 cups bourbon or rum (optional)

Directions:

~In a large saucepan, combine milk, cloves, 1/2 teaspoon vanilla, & cinnamon.

~Heat over very low heat and slowly bring to a light boil.

~In a large mixing bowl, combine egg yolks and sugar.

~Whisk until fluffy.

~Slowly pour hot milk mixture into egg mixture whisking quickly.

~Pour the mixture back into the saucepan.

~Cook over medium heat, stirring constantly until thick. Do not allow mixture to boil.

~Remove from heat and strain to remove cloves.

~Let cool for 1 hour.

~Stir in cream, 2 teaspoons vanilla & nutmeg.

~Stir in bourbon or rum (optional).

~Refrigerate for at least 12 hours before serving.

Variation:

-fill glass half way with eggnog and half with Vernors.

Helpful Hint:

`If you notice that the eggnog curdles or has any lumps, put it in the blender and bend on high until smooth

`I use the some of egg whites to make a peppermint meringue. (posted on my blog under, candy & holiday)

Candy Cane Cookies

Bill & Tonia really like this recipe. I've made this every year since I've been married. You should give it a try, they are so festive.

CANDY CANE COOKIES

(3 1/2 dozen)

Ingredients:

*1 cup butter

*1 cup confectioners sugar

*1 egg

*1 1/2 teaspoon almond extract

*2 1/2 cups all-purpose flour

*1 teaspoon salt

*1/2 cup crushed peppermint hard candies (or candy canes)

*1/2 cup sugar

*2-4 drops of red food coloring.

Directions:

~Preheat oven to 375 degrees.

~In a large bowl, combine butter, confectioners sugar, egg, almond extract, & vanilla extract.

~Beat until smooth.

~Mix in flour & salt.

~Divide dough half.

~Mix in food coloring into one half of the dough.

~Roll each color into 4-inch strips (heaping teaspoon for each 4-inch strip)

~Twist the red & white strips together to resemble a candy cane.

~Curve top down to form the candy cane handle.

~Bake for 9-10 minutes.

~Mix crushed peppermint candy and sugar together in a medium bowl.

~While still warm, roll into peppermint sugar mixture.

Variation:

-substitute almond extract for 3/4 teaspoon peppermint extract.

-if your kids aren't crazy about peppermint candy canes, use a flavored candy cane that they like.

No Bake Cookies

These are incredibly easy to make. I like making these when it's really hot out and I just don't want to heat up the oven for cookies. I also make these at Christmas time.

NO BAKE COOKIES

(3 dozen)

Ingredients:

*2 cups white sugar

*3 tablespoons unsweetened cocoa powder

*1/2 cup butter

*1/2 cup milk

*1/8 teaspoon salt

*3 cups old fashion cooking oats

*1/2 peanut butter

*1/2 cocoanut (optional)

*1 teaspoon pure vanilla

Directions:

~In a large saucepan combine sugar, cocoa, butter, milk, & salt.

~Bring to a rapid boil, stirring often.

~Once it comes to a full rolling boil, boil for 3 minute without stirring.

~Add peanut butter, mix until melted.

~Remove from heat.

~Quickly add in oats, cocoanut & vanilla.

~Very quickly, use a cookie scoop to drop cookies onto waxed paper.

~Let cool, store in refrigerator.

Peanut Butter Blossoms (kisses)

This is my daughter Autumn's all time favorite cookie. I even made a large one for her 21st birthday.

(make a cookie-cake for someone you love)

PEANUT BUTTER BLOSSOMS (KISSES)

(makes 4 dozen)

Ingredients:

*1 1/3 cup all-purpose flour

*1 teaspoon baking soda

*1/2 teaspoon salt

*1/2 cup butter

*1/2 white granulated sugar

*1/2 cup light brown sugar, packed

*1/2 cup peanut butter

*1 large egg

*1 1/2 teaspoon pure vanilla

*white granulated sugar for rolling (I use raw sugar.  I like the the course sugar for this)

*Chocolate kisses, with foil off

Directions:

~Preheat oven to 350 degrees.

~Combine the flour, baking soda and salt.

~In a large bowl, cream the butter, white sugar and brown sugar.

~Beat in the peanut butter.

~Mix in egg and vanilla.

~Gradually blend in the dry ingredients.

~Pinch off walnut-sized pieces of the dough and roll into balls.

~Roll the balls in the granulated sugar and place 1 inch apart on ungreased baking sheet.

~Bake for 8 minutes

~Remove from oven.

~Gently press a chocolate kiss into the center of each ball.

~Return to oven for 3 minutes.

~Transfer to a wire rack to cool.

Variation:

-Substitute creamy peanut butter for crunchy peanut butter.

-Substitute butter for shortening

-Substitute chocolate kisses for mini peanut butter cups.

-Substitute chocolate kisses for rolos.

**If you decide to make a cookie-cake, bake the cookie for 12-14 minutes before putting candy on it. I baked mine in a 8" tart pan. I had enough left over dough to make a few cookies.

Mashed Potatoes

Everyone but me in my family loves mashed potatoes. They go along with just about any meal. Super easy to make.

MASHED POTATOES

(serves 6)

Ingredients:

*8 medium russet potatoes, peeled & cubed.

*1 cup warm milk

*1/4 cup butter

*3/4 teaspoon salt

*1/4 teaspoon pepper

Directions:

~Put potatoes in a medium-large saucepan and cover with water.

~Cover and bring to a boil.

~Cook for 25-30 minutes, until the potatoes are very tender.

~Drain very well.

~Add butter, milk, salt & pepper.

~Mash (or use a mixer) until potatoes are light & fluffy.

Hot Cocoa

This is a great drink to make up after being out in the snow. Who doesn't like a nice mug of hot cocoa on a chilly day?

HOT COCOA

(serves 4)

Ingredients:

*1/3 cup unsweetened cocoa powder

*1/2 cup white sugar

*dash of salt

*1/3 cup boiling water

*3 1/2 cups whole milk

*1 teaspoon pure vanilla extract

*1/2 cup heavy whipping cream

Directions:

~Combine the cocoa, sugar & salt in a saucepan.

~Blend in boiling water.

~Bring to an easy boil, stirring constantly.

~Bring heat down and simmer for 2 minutes.

(stirring every once in a while to prevent scorching)

~Stir in milk and heat until very hot (do not let it boil).

~Remove from heat and pour into mugs.

~Add the cream to the mugs of cocoa.

Deviled Eggs

Such an easy side dish to bring for any potluck, picnic, or party. Use a pastry bag and star tip, and pipe the filling into the egg makes for a fancy looking deviled egg.

DEVILED EGGS

(serves 6)

Ingredients:

*6 hard-boiled eggs

*4 tablespoons mayonnaise

*dash of teaspoon dill weed (optional)

*1/4 teaspoon prepared mustard (optional)

*1/4 teaspoon salt

*1/4 teaspoon pepper

*1/4 teaspoon paprika

Directions:

~Slice eggs in half lengthwise.

~Remove yolks and set white aside.

~In a small bowl, mash yolks with fork.

~Add mayonnaise, dill, salt, pepper, & paprika.

~Mix well.

~Stuff or pipe into egg whites.

~Cover and refrigerate until ready to serve.

Variations:

-Substitute mustard for spicy brown mustard.

-Add 2 strips of bacon, cooked & crumbled.

-Add 1/4 cup frozen spinach, thawed, squeezed dry, & chopped.

-Add 1 teaspoon vinegar + 1 teaspoon white sugar to mayonnaise.

-Add 1/8 teaspoon dried curry.

BBQ Chicken

I love the BBQ Sauce that goes on this chicken. I also use this for sauce for ribs.

BBQ CHICKEN

(serves 6)

Ingredients:

*6 chicken breasts (I use boneless, skinless)

*1/2 medium onion, chopped fine

*2 teaspoons minced garlic

*1 1/2 cups water

*1 (6 ounce) can tomato paste

*1/2 cup white vinegar

*1/2 cup brown sugar

*2 tablespoon honey

*1 tablespoon dark molasses

*2 tablespoons worcestershire sauce

*1 1/4 teaspoons liquid smoke flavoring

*1/4 teaspoon cayenne pepper

*2 teaspoons salt

*1/2 teaspoon black pepper

*1/4 teaspoon smoked paprika

*1/4 teaspoon onion powder

Directions:

~In a medium saucepan, 1/2 chopped onion, 2 teaspoons minced garlic, water, tomato paste, vinegar, brown sugar, honey, molasses, worcestershire sauce, liquid smoke, cayenne pepper, salt, black pepper, paprika, & onion powder, over medium heat.

~Bring to a boil.

~Reduce heat, and simmer for 1-2 hours, or until sauce thickens.

~Preheat oven to 350 degrees.

~Place chicken breasts in a 9x13 inch baking pan.

~Cover with aluminum foil, and bake for 15 minutes.

~Remove from oven and drain and grease.

~Pour 1 cup of BBQ Sauce over chicken.

~Cover and bake for 30 minutes.

~Uncover and continue baking another 30 minutes, or until chicken in done. Basting every every 15 minutes with reserved BBQ Sauce.

Veggie Enchilada

Easy, quick, tasty dinner even if you aren't a veg-head. This recipe also freezes well. Make it up to the baking part and then freeze. When you are ready to eat, defrost and bake as directed.

VEGGIE ENCHILADA'S

(serves 4)

Ingredients:

*1 tablespoon olive oil

*1/2 zucchini, sliced thin

*1/2 yellow squash, sliced thin

*1/2 cup fresh green beans, roughly chopped

*1/4 cup carrots, sliced very thin

*1/2 cup onion, chopped

*1/2 cup sour cream

*1/2 cup cheddar cheese, shredded

*1 1/2 teaspoons dried parsley

*1/4 teaspoon dried oregano

*1/4 teaspoon black pepper

*1/4 teaspoon salt

*1 (8 ounce) can tomato sauce

*4 tablespoons water

*1 1/2 teaspoons chili powder

*2 tablespoons green pepper, chopped very small

*1/2 garlic clove, minced

*4 (10 inch) flour tortillas

*1 cup salsa

*1/2 cup cheddar cheese, shredded

Directions:

~Preheat oven to 350 degrees.

~In a medium, non-stick skillet over medium heat, sauté carrots & green beans in olive oil until semi-tender.

~Add the rest of the vegetables (except green peppers) and cook for about 5 minutes.

~Remove from heat, and put in a small bowl.

~Add onion, sour cream, 1/2 cup cheddar cheese, parsley, oregano, & black pepper.

~Heat until cheese melts.

~Stir in salt, tomato sauce, water, chili powder, green pepper & garlic.

~Spray cooking spray in a 8x8 inch baking pan.

~Spoon even amounts of the mixture into the tortillas, reserving 1/2 cup for later.

~Roll up tortilla's and place seam side down in prepared pan.

~Pour remaining veggie-cheese mixture over top of tortillas.

~Pour salsa over top of tortillas.

~Sprinkle 1/2 cup cheddar cheese over salsa.

~Bake uncovered for 20 minutes.

Easy Gravy

I hear so many people say they can't make gravy. Here is a really easy way to make it. I make this when I don't have enough drippings from chicken, turkey or roast beef.

EASY GRAVY

(makes 2 cups)

Ingredients:

*2 cups of chicken, turkey or beef stock

*3 tablespoons fat drippings (optional)

*1 1/2 teaspoons better than bullion (beef or chicken) 

*1/4 teaspoon salt

*1/8 teaspoon pepper

*1/4 cup cold water

*3-4 tablespoons corn starch

Directions:

~Cook fat drippings and broth in a medium saucepan.

~Bring it to a light boil.

~Stir in seasonings.

~In a small bowl or glass mix cold water & corn starch until smooth.

~Add corn starch-water mixture into boiling chicken stock.

~Whisk constantly until gravy is desired thickness.

Vegetarian Version:

-Substitute stock for vegetable broth.

Coney Dog

I love a good coney dog. This coney sauce is very good.

CONEY DOG

(serves 6)

Ingredients:

*6 hot dogs (skinless, in casings, or dearborn)

*1/2 cup onions, chopped (optional)

*mustard (optional)

*1/2 to 1 pound ground beef (depending on how meaty you like your sauce)

*1/4 cup onion, chopped fine

*3/4 cup ketchup

*1/2 tablespoon white sugar

*2 tablespoons white vinegar

*1 tablespoon prepared yellow mustard

*1/4 teaspoon celery seed

*1/4 teaspoon ground cumin

*1 teaspoon chili powder

*1/4 teaspoon worcestershire sauce

*1/4 teaspoon ground black pepper

*1/2 teaspoon salt

Directions:

~Place the ground beef and 1/4 cup minced onion in a large skillet, over medium heat.

~Cook, breaking up in crumbles, until beef is browned.

~Drain.

~Transfer the beef and onion to a slow cook and mix in ketchup, sugar, vinegar, mustard, celery seed, cumin, celery seed, pepper, salt & worcestershire sauce.

~Cover and let simmer for 3-5 hours or simmer over low heat for 1 -2 hours.

~Grill, steam or boil your hotdogs.

~Steam buns (optional)

~Put hot dog on bun.

~Scoop coney sauce over dog

~Add mustard.

~Add chopped onions.

Pumpkin Pie

This is a must for Thanksgiving. I love things that I can make a day or two ahead of time, and this is one of them.

PUMPKIN PIE

(serves 8)

Ingredients:

*1 single pie crust (make your own or buy refrigerated pie crust)

*1/2 cup white sugar

*1/2 cup brown sugar

*1 1/2 teaspoon ground cinnamon

*1/2 teaspoon ground nutmeg

*1/2 teaspoon salt

*1/2 teaspoon ground ginger

*1/4 teaspoon ground cloves

*2 eggs

*1 (15 ounce) can solid pumpkin puree

*1 (5 fluid ounce) can evaporated milk

* 3/4 cup half & half

Directions:

~Preheat oven to 425 degrees.

~In a small bowl, combine sugars, cinnamon, nutmeg, salt, ginger & cloves.

~In a large mixing bowl, gently beat eggs.

~Stir in pumpkin.

~Mix in the sugar mixture.

~Slowly stir in evaporated milk and half & half.

~Place pie plate on a baking sheet.

~Pour into pie shell.

~Cover edges of crust with aluminum foil (this helps prevent burning)

~Bake for 15.

~Reduce temperature to 350 degrees.

~Bake 50 minutes.

~Remove foil from crust.

~Bake for another 10 minutes, or until knife inserted near the center comes out clean.

~Do not cut until pie is cool.

Flakey Pie Crust

I got this recipe from my mom, years ago. It makes for a very flakey pie crust every time. Very easy to work with.

FLAKEY PIE CRUST

(makes 2 pie crusts)

Ingredients:

*1 1/2 cups flour

*1/2 teaspoon baking powder

*1/2 teaspoon salt

*1/2 cup lard (or crisco)

*1/4 cup water

*2 teaspoons white vinegar

Directions:

~Whisk the flour, baking powder, & salt together in a medium size bowl.

~With a pastry blender or fork, cut the lard into the flour, until mixture resembles coarse crumbs.

~Mix water & vinegar together.

~Slowly add to flour mixture a few tablespoons at a time, until the dough comes together into a ball.

~Divide dough into two.

~Roll dough out on a lightly floured surface.

~Put into pie pan, and fill with desired filling.

Butternut Squash Soup

A healthy good soup to eat. Very easy to make and quick too. Both of my girls love this soup.  About 210 calories per serving.

BUTTERNUT SQUASH SOUP

(serves 5)

Ingredients:

*1 medium size butternut squash, peeled, seeded, & chopped

*2 medium carrots, chopped

*1 stalk celery, chopped

*3 medium russet potatoes, peeled & chopped

*1 medium onion, chopped

*1 garlic clove, minced

*3 tablespoons butter

*4 cups chicken stock (or vegetable stock)

*1/2 teaspoon salt

*1/4 teaspoon black pepper

*1/4 teaspoon ground nutmeg (optional)

*1/4 teaspoon ground cumin (optional) (use gluten free if needed)

Directions:

~Melt the butter in a stock pot.

~Add all the vegetables.

~Cook for 8-10 minutes over medium heat, stirring occasionally.

~Pour chicken stock over vegetables.

~Add seasonings.

~Bring to a boil.

~Reduce heat to low, cover stock pot, and simmer for 45 minutes, or until the vegetables are tender.

~Carefully pour soup into blender (or use a immersible blender).

~Blend until smooth.

~Serve.

Instant Pot Directions:
~Turn instant pot to sauté mode and add 1 tablespoon olive oil.
~Add all the veggies and sauté for 8-10 minutes, stirring often.
~Add chicken stock and seasonings.
~Bring soup to a boil.
~Turn off sauté mode and put on pressure cook mode.
~Pressure cook for 25 minutes.
~Do a quick release.
~Using an immersion blender or blender, blend soup until smooth.

Pan-Seared Fish with Tarter Sauce

I do love fish. I have a couple different ways to make it. This being more healthy than the deep fried coated fish that I make. I'm also posting along with this a 'tartar sauce' recipe. To be honest this is very good, but I love the 'white-sauce' that I use for 'Fish Tacos' better. Look under Fish Recipes and you'll see it.

PAN-SEARED FISH

Ingredients:

*4 (4 ounce) fish fillets (tilapia, cod, bass etc)

*1 teaspoon salt

*1/2 teaspoon pepper

*1/2 teaspoon garlic powder

*1/4 teaspoon onion powder

*1/8 teaspoon dill weed

*1 cup all-purpose flour (use rice flour to make it gluten free)

*1/2 teaspoon corn starch

*1 tablespoon olive oil

*2 tablespoons butter, melted

Directions:

~Rinse fish in cold water and pat dry with paper towels.

~In a small bowl mix seasonings.

~Season both sides of fish with seasoning mix.

~In a pie plate or plate mix flour & corn starch.

~Gently press each fish fillet into the flour mixture, coating both sides.

~Shake off any excess flour.

~Heat olive oil, in a medium skillet over medium-high heat.

~Cook the fish in the hot oil about 4 minutes on each side, or until the fish flakes easily with a fork.

~Brush with melted butter right before removing from the skillet.

~Serve immediately.

Variation:

~Add a 1/4 teaspoon of lemon juice to butter before putting on fish.

~Add 1/4 teaspoon lemon pepper to seasonings.

Tarter Sauce 

(serves 6-8)

Ingredients:

*1 cup mayonnaise

*1 tablespoon sweet pickle relish

*1 1/2 tablespoons onions, minced

*1 tablespoon freshly squeezed lemon juice.

*1/8 teaspoon dill weed

*1 teaspoon salt

*1/2 teaspoon pepper

Directions:

~In a small bowl, mix the mayonnaise, sweet pickle relish, and minced onions.

~Stir in lemon juice.

~Add salt, pepper, & dill weed.

~Cover and refrigerate for at least 2 hours before serving. (If you don't let it sit, it tastes to much like mayonnaise)

Breaded Pork Chops

Such a simple recipe and yet moist and delicious. Make some good old fashion fried potatoes with onions, a few sautéed green beans & some homemade applesauce to go great with it.

BREADED PORK CHOPS

(serves 4)

Ingredients:

*1/2 teaspoon salt

*1/2 teaspoon black pepper

*1 teaspoon garlic powder

*1/4 teaspoon dried thyme

*1/4 teaspoons dried marjoram

*1 cup italian bread crumbs

*2 tablespoons shortening

*4 pork chops

Directions:

~Preheat oven to 350 degrees.

~In a zip-loc bag mix salt, pepper, garlic powder, thyme, marjoram, & bread crumbs.

~Beat egg lightly.

~Turn both sides of pork chops in egg.

~Then drop pork chop into zip-loc bag, close and shake.

~Heat shortening in oven proof skillet over medium-high heat.

~Brown pork chops lightly on each side.

~Remove pork chops from pan, set aside.

~Cool off skillet with a very little bit of water.

~Scrape drippings off bottom of pan.

~Return pork chops, and spoon drippings over pork chops.

~Cover (aluminum foil if you don't have a lid).

~Bake for 35-45 minutes.

Cheese Sticks

Cheese sticks, may not be that good for you, but they sure are good. I do not like store bought ones at all, but these are another story. My daughter Autumn says they are even better than restaurant cheese sticks.

CHEESE STICKS

(makes 10 )

Ingredients:

*3 eggs, beaten

*1/3 cup water

*1 1/2 cup Italian seasoned bread crumbs

*1/2 teaspoon garlic salt

*1/2 teaspoon seasoned salt

*1/2 teaspoon black pepper

*2/3 up all-purpose flour

*1/3 cup cornstarch

*4 cups vegetable oil for deep frying

*1 (16 ounce) package mozzarella cheese sticks

Directions:

~Freeze mozzarella cheese sticks for 25-30 minutes.

~In a small bowl, mix the eggs and water.

~In a medium bowl, mix the bread crumbs, seasoned salt, garlic salt, & pepper in medium bowl.

~In medium bowl, blend the flour and cornstarch.

~In a heavy skillet, heat the oil to 365 degrees. (or use a deep fryer)

~Dip each mozzarella stick in the flour mixture, then egg mixture, then back into the flour mixture, and back into the egg mixture. Last dip into the bread crumbs. Important to make sure the cheese is completely coated.

~Gently place into the hot oil.

~Fry until golden brown, about 30-40 seconds. (just fry a few at a time to prevent sticking and oil temperature from dropping)

~Remove from heat and drain on paper towels.

-Eat plain, or dip in ranch, marinara sauce, or spicy dipping sauce (posted with my onion ring posting).

Helpful Hint:

-Make a batch or two and freeze. You then only have the mess once.

-I'm sure you can spray a cookie sheet with a cooking spray and bake the cheese sticks instead of frying. Preheat oven to 400 degrees and bake for 5-10 minutes, or until golden brown.

French Toast Sandwich

This recipe is so decadent. It is a wonderful mixture of sweetness, cinnamon & apples. You might even consider this a dessert.

FRENCH TOAST SANDWICH

(serves 4)

Ingredients:

*4 ounces mascarpone cheese, softened

*1 teaspoon cinnamon

*1/4 teaspoon nutmeg

*2 tablespoons pure maple syrup

*2 tablespoons walnuts, chopped

*1 teaspoon butter

*1 large apple, cored & chopped

*1 egg

*1/3 cup whole milk

*8 slices cinnamon bread (or cinnamon raisin)

Directions:

~Combine mascarpone cheese, cinnamon, nutmeg, maple syrup & walnuts. Mix well.

~Melt butter in a small skillet.

~Add apples, cook until tender.

~Remove apples from skillet.

~Whisk together egg & milk.

~Dip bread in egg mixture.

~Cook bread on both sides until golden brown.

~Spread 1 tablespoon mascarpone mixture on one side of bread.

~Top with cooked apple.

~Add another slice of bread.

~Cook until apple filling is throughly heated.

~Serve with maple syrup over sandwich.

Brine Baked Potaotes

I urge you to try this. It really does make for a wonderful baked potato. Crunchy on the outside and so soft on the inside. Just put a little butter on it or load it up, either way delicious.

BRINE BAKED POTATOES

(serves 6)

Ingredients:

*6 medium

*1 cup kosher salt

*1 tablespoons garlic salt

*1 tablespoons onion powder

*1 teaspoon salt

*1 teaspoon seasoned black pepper

Directions:

~Mix 1 cup kosher salt in 8 cups water.

~Place potatoes in salt water, making sure that they are completely submerged.

~Let sit on counter for 4-8 hours.

~Preheat oven to 400 degrees.

~In a small bowl, salt, onion powder, garlic powder, & seasoned pepper.

~Remove potatoes from brine.
~Gently rinse off salt water.

~Liberally coat potatoes with seasoning mixture

~Place potatoes on a wire rack in the middle of your oven. (I put the rack on a cookie sheet).

~Bake for 45 minutes.

~Do not poke or prick potato. It will be soft to the touch when it's done.

~Let the potato set for 5 minutes before eating.

Christmas Pears

My grandmother used to can cinnamon pears, and what a treat it was for us to have throughout the winter. My daughters Tonia & Autumn and my sister Connie absolutely love these. Autumn describes it as, "It's Christmas in your mouth".

CHRISTMAS PEARS

(serves 4)

Ingredients:

*4 medium sized pears, peeled, cored, & sliced

*3/4 cup water

*3 tablespoons cinnamon hots candy

*1 teaspoon white sugar

Directions:

~Combine all the ingredients in a medium saucepan.

~Bring to a boil.

~Cover, and reduce heat.

~Simmer for 20 minutes or until pears are tender.

~Remove from heat & let cool.

~Store, covered in the refrigerator overnight.

~Stir, serve cold.

Hash Browns

Hash-Browns are almost a must if you are planning to make a big breakfast. These will taste like you got them from your favorite restaurant.

HASH BROWNS

(serves 4)

Ingredients:

*3 cups potatoes of your choice, shredded

(I use Idaho or Russet)

*1/2 medium onion, chopped fine

*1 garlic clove, minced

*1/4 cup all-purpose flour (use rice flour for gluten free)

*1 egg

*1/2 teaspoon pepper

*1/2 teaspoon salt

*1/4 - 1/2 cup vegetable oil, for frying

Directions:

~Shred potatoes.

~Rinse in cold water, until water is clear.

~Drain, and squeeze dry.

~Put shredded potatoes into a medium sized bowl.

~Mix in onion, garlic, flour, salt & pepper and egg until potatoes are evenly coated.

~Heat oil in a heavy skillet, over medium-high heat.

~When oil is sizzling, carefully place potatoes into the pan.

~Cover the entire bottom of pan, in about a 1/2 inch thick layer.

~Cook until a golden brown on bottom.

~Flip, and brown the other side.

~Remove from pan, and drain on paper towels.

~Serve immediately.

Apple Pie

This is not your everyday apple pie. It is quick easy & delicious. Make your own crust or buy a refrigerated pie crust.

APPLE PIE

(serves 8)

Ingredients:

*1 9-inch double pie crust. (Make your own or buy the refrigerated type)

*1/2 cup butter

*3 tablespoons all-purpose flour

*1/2 cup white sugar

*1/2 cup brown sugar

*2 teaspoons cinnamon, divided

*1/2 teaspoon nutmeg

*1/4 cup water

*1 teaspoon pure vanilla

*4 gala apples, 4 Macintosh, peeled, cored & sliced

(or two types of your favorite apples)

Directions:

~Melt butter in a small saucepan over medium heat.

~Stir in flour and stir. It will make a paste.

~Add white sugar, brown, sugar, cinnamon, nutmeg, water & vanilla.

~Bring to a boil.

~Reduce and simmer for 5 minutes.

~Preheat oven to 425 degrees.

~In a medium-large bowl mix 1 teaspoon cinnamon with sliced apples.

~Place the bottom crust in your pie pan.

~Fill with cinnamon apples.

~Pour 3/4 of syrup mixture evenly over apples.

~Cover apples with top crust.

~Seal crusts around edges.

~Make large slits in top crust (or make a lattice work with crust).

~Gently pour the remaining syrup mixture over the crust.

~Pour slowly so that it runs down into the pie, and sticks to top of pie, not running off.

~Place aluminium foil over edges of pie to prevent burning.

~Place pie of baking sheet, to protect the oven in case of overspill.

~Bake 15 minutes.

~Reduce temperature to 350 degrees.

~Bake for 30 minutes.

~Remove aluminium foil from edges of crust.

~Bake another 10-15 minutes.

~Remove from oven and cool completely before cutting.

Onion Roasted Potatoes

This is such an easy potato recipe. I've seen this recipe made with the Lipton Onion Soup Mix, but I really would rather put my own seasoning mix on it. I have control over how much sodium goes in it that way.

ONION ROASTED POTATOES

(serves 6)

Ingredients:

*1 teaspoon beef bouillon granules

*2 teaspoons dried onion flakes

*1/4 teaspoon onion powder

*1/4 teaspoon seasoned pepper

*1/4 teaspoon garlic powder

*2 pounds red skin potatoes, cut into quarters.

*1/3 cup vegetable oil

Directions:

~Preheat oven to 350 degrees.

~Combine all ingredients large zip-loc bag.

~Shake until well coated.

~Empty into a 9x13 inch baking pan.

~Bake for 40 minutes, stirring them halfway through.

~Turn oven up to 400 degrees, and bake another 10-15 minutes.

Chicken Cacciatore

My sisters and I loved this meal growing up. It is so good on a crisp fall day or any other day.

CHICKEN CACCIATORE 

(serves 8)

Ingredients:
*1 1/2 cups butter milk

*1 cup panko 

*1/2  cup all-purpose flour
*1 teaspoon corn starch

*1 teaspoon salt

*1 teaspoon pepper

*6 boneless, skinless chicken breasts, cut into strips

*6  tablespoons olive oil or vegetable oil

*1 yellow onion, chopped

*2 cloves garlic, minced

*1 green bell pepper, chopped

*1 red bell pepper, chopped

*1 quart stewed tomatoes

*1 teaspoon dried oregano

*1 teaspoon dried basil

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 cup chicken stock

*2 cups of egg noodles, cooked

Directions:
~Soak chicken breasts in buttermilk for at least 1 hour

~Combine the flour, panko, salt and pepper in a large bowl.
~Remove chicken from buttermilk, shaking off excess liquid.
~Put chicken into flour mixture, and turn until well coated.
~Heat oil into a large cast-iron or heavy skillet.

~Fry the coated chicken pieces until they are browned on both sides.

~Remove from skillet.

~Add the onion, garlic, green pepper, and red pepper to the skillet and sauté until the onion is slightly browned.

~Add the stewed tomatoes, oregano, parsley, basil, and chicken stock.

~Return the chicken to the skillet one the tomatoes are heated.

~Cover and cook over medium heat for 30 minutes. (cook on low in slow cooker for 6-8 hours)

~Add your cooked egg noodles and mix until coated.

Apple Pumpkin Muffins

Apple & Pumpkins are two foods that scream fall to me. These are so good and easy to make. I am not a big pumpkin person, but I do like these.

APPLE PUMPKIN MUFFINS

(2 dozen)

Ingredients:

*2 1/2 cups all-purpose flour

*2 cups white sugar

*1 tablespoon pumpkin pie spice

*1 teaspoon cinnamon

*1 teaspoon baking soda

*1/2 teaspoon salt

* 2 large eggs

*1 (15 ounce) can of pumpkin

*1/2 cup vegetable oil

*2 cups apple, peeled, finely chopped (use a sweet apple)

*1/4 cup brown sugar, packed

*2 tablespoons flour

*1 teaspoon ground cinnamon

*4 teaspoons butter, cold

Directions:

~Preheat oven to 350 degrees.

~In a large mixing bowl, combine the 2 1/2 cups flour, white sugar, pumpkin pie spice, cinnamon, baking soda & salt.

~In a small bowl, combine eggs, pumpkin, & oil.

~Stir the egg mixture into the flour mixture.

~Mix just until moistened.

~Fold in Apples.

~Fill into a greased or paper-lined muffin pan.

~In a small bowl, combine brown sugar, 2 tablespoons flour, & cinnamon.

~Cut in butter until mixture becomes crumbly.

~Sprinkle over muffin batter.

~Bake for 20-25 minutes.

~Cool for 5 minutes.

~Remove from muffin pan.

Sausage Pepper & Cheese Bread

My daughter Tonia loves this dinner. I like this for a dinner in it's self, but others may want some soup to go with it.

SAUSAGE PEPPER & CHEESE BREAD

(Makes 2 loafs)

Ingredients:

*1 pound sweet Italian sausage, casing removed

*1 cup red pepper, chopped

*1 1/2 cups mozzarella cheese, shredded

*1 1/4 cups warm water

*2 package dry active yeast (4 1/2 teaspoons)

*2 tablespoons sugar

*1 1/2 teaspoon salt

*1 1/2 teaspoons Italian seasoning

*1/4 cup butter, softened

*2 eggs, room temperature

*4 1/4 cups all-purpose

Directions:

~Brown sausage, and red pepper until sausage, breaking up sausage as it cooks.

~Cook until sausage is no longer pink.

~Drain and cool, set side.

~In a large bowl combine warm water, yeast & sugar.

~Cover with plastic wrap and set sit for 10 minutes, or until yeast becomes foamy.

~Add salt, italian seasoning, butter, 1 egg, and 2 cups of flour, beat until smooth.

~Stir in enough of the remaining flour to make dough soft.

~Knead for 8-10 minutes.

~Place into a greased bowl, turn dough so greased side is up.

~Cover, let rise in a warm draft-free area for 1 hour, or until doubled in size.

~Punch dough down.

~Divide into 6 equal pieces.

~Roll each dough section into 4x14 inch strips.

~Stir cheese into sausage.

~Spoon sausage mixture down each strip.

~Pinch long edges together on each strip, making them into ropes.

~Braid three ropes together. Repeat with other three ropes.

~Place on a greased baking sheet.

~Cover with a clean damp dish towel.

~Let rise in a warm draft-free area, about 1 hour.

~Beat egg in a small dish.

~Gently brush tops of loaves with egg.

~Bake at 400 degrees, for 25 minutes.

~Remove from oven, let sit for 10 minutes before cutting.

Brown Sugar Glaze Carrots

I'm always looking for a different twist to cooking veggies. This is pretty tasty, don't let the mix of ingredients scare you off. I normally do not care for cooked carrots, but I really like these. This would be a great Thanksgiving side dish.

BROWN SUGAR GLAZE CARROTS

(serves 4)

Ingredients:

*1 small bag mini carrots (or 3 cups sliced)

*2 tablespoons butter

*2 teaspoons dried dill weed

*2 tablespoons brown sugar

*1/4 teaspoon salt

*1/8 teaspoon pepper

Directions:

~Steam carrots until tender

~In a small saucepan over medium heat, melt butter.

~Add sugar, dill, salt, & pepper.

~Bring to a small boil.

~Reduce heat, and let sauce simmer until it thickens up a little.

~Mix cooked carrots into sauce & serve.

Veggie Burgers

I starting making these when Autumn became a vegetarian. I don't like her to eat processed veggie burgers that you buy from the store. I make these up and then freeze them, ready for her to cook whenever she wants them. Much healthier for her.

VEGGIE BURGERS

(serves 8)

Ingredients:

*2 teaspoons olive oil

*1 small onion, grated

*2 cloves garlic, minced

*2 carrots, shredded

*1 small yellow squash, shredded

*1 small zucchini, shredded

*1 1/2 cups rolled oats

*1/4 cup cheddar cheese, shredded

*1 egg, beaten

*1 tablespoon soy sauce

*1 cup riced, cooked, and cooled (brown or white)

*1 1/2 cups all-pourpose flour

Directions:

~Heat the olive oil in a skillet over low heat, and cook the onion and garlic for about 5 minutes until tender.

~Mix in the carrots, squash, & zucchini.

~Continue to cook and stir for 2 minutes.

~Remove pan from heat, and mix in oats, cheese, rice & egg.

~Stir in soy sauce.

~Transfer the mixture to a bowl.

~Refrigerate, covered, for 1 hour.

~Preheat stove top grill or skillet to medium-high heat.

~Place the flour on a large plate.

~Four the veggie mixture into 8 round patties.

~Drop each patty into the flour, lightly coating both sides.

~Oil the stove top grill or skillet.

~Grill each patty for 5 minutes on each side, or until heated through and nicely brown.

~Remove from heat, and place on a hamburger bun and fix as you like.

Variation:

-Add 1/4 cup frozen corn, thawed; when adding oats, cheese & rice.

-Add 1/4 mushrooms, chopped; when adding squash & zucchini.

-Add red pepper flakes for some kick.

Cabbage Soup

My daughter Autumn and my son Brandon love this soup. Easy to make, healthy, and warms you up on a cool day.  This is around 130 calories.  So good for such a small amount of calories.

CABBAGE SOUP

(serves 8)

Ingredients:

*3 tablespoons olive oil

*2 garlic cloves, chopped small

*1 small yellow onion, chopped

*2 carrots, peeled, and sliced thin

*2 celery stalks, sliced thin

*6 cups chicken stock

*1 teaspoon oregano

*1 teaspoon basil

*1 teaspoon chicken granules 

*1 teaspoon salt

*1/2 teaspoon black pepper

*1/2 head of cabbage, cored and coarsely chopped

*1 quart stewed tomatoes

Directions:

~In a large stockpot, heat olive oil over medium heat.

~Stir in onion, garlic, carrots, & celery.

~Cook until onion is transparent, about 5 minutes.

~Stir in chicken stock, oregano, basil, chicken granules, salt & pepper.

~Bring to a boil, then stir in cabbage.

~Simmer until cabbage wilts, about 12 minutes.

~Stir in the stewed tomatoes, and bring back to a boil.

~Reduce heat and simmer for 30-40 minutes.

Instant Pot Directions:
~Put instant pot on sauté mode and add the olive oil in it.
~Once it's hot add, onion, carrots, and celery.
~Cook until veggies are tender.
~Add garlic and cook for another 30-40 seconds.
~Stir in chicken stock, oregano, basil, chicken granules, salt and pepper.
~Bring to a boil and stir in cabbage and tomatoes.
~Turn off sauté mode and turn on pressure cook mode.
~Pressure cook for 20 minutes.
~Do a quick release.

Lemon Curd Cake

This is such a luscious dessert. A little time consuming, but not hard. If you like lemon, you will love this. This cake is also very good without the curd in the middle.

LEMON CURD CAKE

(serves 15)

Cake Ingredients:

*3 cups cake flour

*1 1/2 teaspoons baking powder

*1 teaspoon baking soda

*1 teaspoon ground ginger

*1/2 teaspoon salt

*3/4 cup butter, softened

*2 cups white sugar

*4 large eggs, separated, room temperature

*2 tablespoons fresh squeezed lemon juice

*1 teaspoon pure vanilla extract

*1 1/3 cups buttermilk

*1/4 teaspoon cream of tarter

Lemon Curd Ingredients:

*1 cup white sugar

*3 eggs, room temperature

*1 cup fresh lemon juice

*3 lemons, zested

*1/2 cup butter, melted

Frosting Ingredients:

*8 ounces cream cheese, softened

*3/4 cup butter, softened

*2 cups powdered sugar, sift before measuring

*1/4 cup heavy cream

*1/3 cup of lemon curd

Lemon Curd Directions:

~In a microwave-safe bowl, whisk together the sugar and eggs until smooth.

~Stir in lemon juice, lemon zest, and butter.

~Cook in the microwave for one minute intervals, stirring after each minute.

~Repeat until mixture is thick enough to coat the back of a metal spoon.

~Cool, and refrigerate.

Cake Directions:

~Preheat oven to 350 degrees.

~Grease & flour two 9" round cake pans.

~In a large bowl combine flour, baking powder, baking soda, ginger and salt.

~In another large bowl beat together butter and sugar, until light and fluffy. About 2 minutes.

~Beat in egg yolks, one at a time. Beating well in between each egg.

~Beat in lemon juice & vanilla.

~Beat at low speed, adding flour mixture alternately with buttermilk. Beginning and ending with flour.

~Beat until just barely blended.

~In a small bowl, beat egg whites and cream of tarter until they form small stiff peaks.

~With a rubber spatula, gently fold egg white mixture into cake batter. Do it one third at a time.

~Spread into cake pans.

~Bake for 35-40 minutes.

~Cool cake for 10 minutes.

~Invert onto cooking racks and let cool.

Frosting Directions:

~In a mixer bowl, cream cheese & butter for 2 minutes or until fluffy.

~At low speed mix in powdered sugar, 1/3 cup lemon curd, and heavy cream until smooth.

~Cover, chill for 20 minutes, or until spreadable consistency.

Putting cake together:

-Place on layer of cake on a cake plate or serving plate.

-Spread with 1 cup lemon curd.

-Refrigerate for 20 minutes, to let curd set.

-Top with remaining cake layer.

-Frost cake and refrigerate.

-Bring cake to room temperature before serving.