Grilled Green Beans

Just one more way to use your fresh green beans from the garden. If you are grilled dinner tonight, why not try this recipe to go along with it.

GRILLED GREEN BEANS 

(serves 4-6)

Ingredients:

*1 pound fresh green beans, ends snapped off

*2 tablespoons olive oil

*1/2 teaspoon salt

*1/2 teaspoon pepper

*1/2 teaspoon dried rosemary

*1/2 teaspoon dried basil

*1/2 teaspoon garlic powder

*1/8 cup fresh grated parmesan cheese

Directions:

~Preheat grill to medium heat.

~Place green beans on a large doubled rectangle piece of aluminum foil, with sides turned up.

~In a small bowl, mix olive oil and seasonings.

~Pour over over green beans.

~Sprinkle parmesan cheese over the top.

~Bring 2 long ends of foil over beans.

~Fold until foil rest on the beans.

~Fold the ends down twice.

~Place on grill, seam side up.

~Turn every 5 - 7 minutes.

~Grill approximately 20-30 minutes or until green beans are tender.

Variations:

`Add 1/4 cup yellow onion, sliced thin

`Add 1/8 cup celery, chopped fine

`Add 2 or 3 red skin potatoes, chopped small

`Add 1 sweet potato, peeled and chopped small

Very Fruity Crisp

If you love fruit, you will love this. Easy to make and oh so good. Add or delete fruit to your liking. It's a good recipe to take to a pot luck dinner.

VERY FRUITY CRISP 

(serves 15)

Ingredients:

*1 1/2 cups fresh peaches, peeled and chopped

*1 1/2 cups blueberries

*1 1/2 cups raspberries

*1 1/2 cups blackberries

*3 tablespoons white sugar

*2 cups all-purpose flour

*2 cups rolled oats

*1 1/2 cups brown sugar

*1 teaspoon ground cinnamon

*1/2 teaspoon ground nutmeg

*1 1/2 cups butter

Directions:

~Preheat oven to 350 degrees.

~Place all fruit in a large bowl.

~Gently toss fruit and white sugar together.

~In a separate bowl, mix flour, oats, brown sugar, cinnamon & nutmeg.

~Cut in butter with a pastry blender or fork until crumbly.

~Press half of the crumbly mixture into the bottom of a 9x13 inch pan.

~Sprinkle fruit over top of crumbly mixture.

~Sprinkle the remaining crumbly mixture over top of the berries.

~Bake in preheated oven for 30-40 minutes. The fruit will be bubbly and topping will be a golden brown.

Crescent Rolls

I love the smell of any bread cooking in the stove. One of those childhood smells that brings a smile to my face. These are great as a dinner roll and are big enough to use as a sandwich. They are very soft and oh so good.

CRESCENT ROLLS

(makes 16)

Ingredients:

*1/2 cup warm water

*1/4 cupwhite sugar

*1 (.25 ounce) package active dry yeast or 2 1/2 teaspoons.

*1/2 cup wam milk

*1 egg (room temperature is best)

*1/3 cup butter, softened

*1 teaspoon salt

*3 3/4 cups all-purpose flour

*1/4 cup butter, softened

Directions:

~Put water, sugar & yeast in pan of the bread machine.

~Let yeast proof (about 10 minutes)

~Add milk, egg, 1/3 cup butter, salt, and flour to the pan.

~Select dough cycle, press start.

~When cycle finishes, remove bread dough.

~Turn dough out onto a lightly floured surface.

~Divide dough in half.

~Roll each half into a 12 inch circle.

~Spread 1/4 cup softened butter over entire round.

~Cut each circle into 8 wedges.

~Gently roll wedges tightly, starting at wide end.

~Place point side down on ungreased cookie sheet.

~Cover with clean damp kitchen town and put in a warm place to rise.

~Let rise for about an hour.

~Preheat ove to 400 degrees.

~Bake for 10-15 minutes until golden brown.

Variations:

-No bread machine, just do it the old fashioned way. Mix, knead, let rise until doubled - covered with a damp clean towel in a draft free area.

-Roll into rolls instead of crescents. 375 degrees for 8 minutes.

-Sprinkle fresh grated parmesan cheese before rolling rolls up.

-Sprinkle cinnamon sugar before rolling rolls up.

Dill Pickles

When my daughter Tonia was a teen her friends Erica, Sarah & Dawn would come over to spend the night and it was a must to have dill pickles for them. The hardest part of making these dill pickles is waiting the 8 weeks to eat them.

DILL PICKLES  

(makes 8 quarts)

Ingredients:

*8 pounds 3-4 inch long pickling cucumbers

*4 cups white vinegar

*12 cups water

*2/3 cup pickling salt

*16 cloves garlic, peeled and halved

*8 springs fresh dill weed

*8 heads fresh dill weed

*2 bags ice

Directions:

~Wash cucumbers, and place int the sink with cold water and lots of ice cubes.

~Soak at least 2 hours but no more than 8. Refresh ice as needed.

~Sterilize 8 (1 quart) canning jars and lids in boiling water for at least 10 minutes.

~In a large pot over medium-high heat, combine the vinegar, water, and pickling salt.

~Bring the brine to a rapid boil.

~In each jar, place 2 half-cloves of garlic, one head of dill, one sprig of dill.

~Slice cucumber either length wise or in hamburger dill style, whatever you like best.

~Fill jar with pickles, leaving 1/2 inch headspace.

~Fill jars with brine, leaving 1/2 inch headspace.

~Wipe top of jars with a clean cloth of any residue.

~Seal jars with lids, and rings.

~Process sealed jars in a boiling water bath.

~Process jars for 15 minutes.

~Remove jars from hot water bath and let sit for 24 hours before storing in a cool place (fruit cellar).

~Store pickles for a minimum of 8 weeks before eating.

Buttered Popcorn

My husband could have a bowl of popcorn every night. Our dog Peanut, loves when we make popcorn. He sits right by our feet knowing we will either throw him a piece or will drop a some.

BUTTERED POPCORN

(serves 4 and a dog)

Ingredients:

*3 tablespoons clarified butter

*3 tablespoons canola oil

*1/3 cup popcorn kernels

*salt to taste

Directions:

~1 - 3 quart covered saucepan (I prefer my cast iron pan)

~Heat oil in pan over medium-high heat.

~Put 4 kernels of corn into the oil, and cover.

~When the kernels of corn start to pop, quickly pour in the rest of the popcorn kernels, in a even layer and cover.

~Remove from heat for 30 seconds.

~Return the pan to the heat.

~Once the popping starts again, gently shake the pan back and forth over burner.

~Try to keep the lid ajar a little durning this process.

~Once the popping slows down to to just a few pops, remove pan from heat.

~Quickly pour into a large bowl.

~Add warm clarified butter, mix throughly.

~Add desired amount of salt, shaking popped corn to distribute salt evenly over popcorn.

Cucumber Tomato Salad

This is so easy and so good. A great thing to go along with a summer meal.

CUCUMBER & TOMATO SALAD

(serves 4)

Ingredients:

*2 cucumbers, thinly sliced

*1 cup cherry tomatoes, sliced in half

*1 small red onion, thinly sliced

*1/2 cup white vinegar

*1/8 cup white sugar

*2 springs of fresh dill

*1 teaspoon salt

*1/2 teaspoon pepper

*1 teaspoon, minced garlic

Directions:

~Soak cucumbers in ice water for 15 minutes.

~Remove cucumbers from ice water.

~Toss together the cucumbers, & onion in a large bowl.

~Combine the vinegar, water, sugar, garlic, salt & pepper in a saucepan over medium-high heat.

~Bring to a boil, and pour over the cucumber & onions.

~Stir in tomatoes and dill.

~Cover, and refrigerate for at least 1 hour (even better if you can let it marinate for a couple hours)

Variations:

`substitute fresh dill for 1 tablespoon dried dill

`omit cherry tomatoes

Apple Crisp

This is one of my favorite fall desserts. There is something about the smell of apples & cinnamon that is comforting. I brings be back to when I was a little girl.

APPLE CRISP:

(serves 12)

Ingredients:

* 10 cups thinly sliced apples

*1 cup granulated sugar

*1 tablespoon all-purpose flour

*1 teaspoon cinnamon

*1/2 cup water

*1 cup old fashioned oats

*1 cup all-purpose flour

*1 cup brown sugar, packed

*1/4 teaspoon baking powder

*1/2 teaspoon baking soda

*1/2 cup butter, melted

Directions:

~Preheat oven to 350 degrees.

~Place 10 thinly sliced apples in the bottom of a 9x13 inch pan.

~In a medium bowl, mix 1 cup granulated sugar, 1 tablespoon all-purpose flour, and 1 teaspoon ground cinnamon.

~Sprinkle over apples

~Pour 1/2 cup water evenly over apples.

~Combine the 1 cup oatmeal, 1 cup flour, 1 cup brown sugar, 1/4 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 cup melted butter together.

~Crumble oat mixture evenly over apples.

~Bake in preheated oven for 45-50 minutes.

Variation:

`add 1 (14 ounce) package individually wrapped caramels, unwrapped. 1 (5 ounce) can evaporated milk.

-In a heavy saucepan, over low heat, melt the caramels with the evaporated milk. Heat, stirring frequently, until mixture has a smooth consistency. Drizzle the caramel sauce over top of the crumble mixture and bake as directed.

Grilled Teriyaki Chicken

If you like Teriyaki, you are going to love this. So easy and quick. My daughter Tonia really like this recipe.

GRILLED TERIYAKI CHICKEN 

(serves 6)

Ingredients:

*1 tablespoon cornstarch

*1 tablespoon cold water

*1/4 cup brown sugar

*2 cloves garlic, minced

*1/2 teaspoon ground ginger

*1/2 cup soy sauce

*1/4 cup cider vinegar

*1/2 teaspoon ground black pepper

*6 boneless skinless chicken breasts

Directions:

~In a small saucepan over low heat, all the above ingredients, minus the chicken.

~Let sauce simmer for about 20 minutes, until it thickens.

~Let sauce cool.

~Place chicken and sauce into a gallon size zip-loc bag.

~Let marinate in the refrigerator overnight or for at least 6 hours.

~Preheat grill on medium-high heat or use a stove top grill.

~Remove chicken from zip-loc bag and place on hot grill.

~Turn chicken every 5 or 6 minutes, basting with extra sauce from zip-loc bag, until chicken in done.

Variations:

`Grill onions & pineapples when chicken is almost done. Baste with the teriyaki sauce, and serve over rice.

Mock Olive Garden Chicken Scampi

This may look like a lot of work, but it's really not. It's very tasty and one of the few things I'll eat warmed up. If you like garlic, you are really going to like this.

CHICKEN SCAMPI (serves 4)

Ingredients for White Sauce:

*4 tablespoons butter

*4 tablespoons flour

*1 cup milk, hot

Ingredients for Sauce:

*6 tablespoons butter

*2 tablespoons garlic, minced

*1/2 teaspoon crushed red pepper flakes

*1/2 tablespoon dried cilantro

*3 teaspoons Italian seasoning

*1 teaspoon pepper

*1 teaspoon salt

*3 1/2 cups chicken broth

*white sauce

Remaining Ingredients:

*1 (8 ounce) box, angel hair pasta, cooked & drained.

*2 chicken boneless, skinless, chicken breasts, sliced

*1 red bell pepper, thinly sliced

*1 green bell pepper, thinly sliced

*1 medium red onion, thinly sliced

*20 cloves of garlic, roasted

*olive oil

White Sauce Directions:

~Melt 4 tablespoon butter in sauce pan, over medium heat.

~Add 4 tablespoons flour stirring constantly.

~Slowly whisk in milk  

~Whisk until thickened.

~Set aside; make sure that the white sauce is hot when adding to the scampi sauce.

Scampi Sauce Directions:

~Heat butter over low heat, add the garlic, Italian seasoning, salt, pepper, crushed red pepper and black pepper.

~Cook for about 2 minutes.

~Add chicken broth, stir until combined.

~Simmer for about 30 minutes.

~Whisk in white sauce.

Remaining Directions:

~In a large skillet sauté chicken in a little olive oil, cook until nearly done.

~Add red pepper, green pepper, and onions.

~Sauté until chicken is done.

~Add the sauce, sauté until everything is warmed.

~Add roasted garlic cloves.

~Serve over pasta or mix pasta in sauce.

~Add fresh grated parmesan cheese if you want.

Goulash

For me this is a comfort food. Nobody made goulash as good as my mother or uncle Lucky. I loved it as as a kid and still do. It's so versatile. Let this recipe be your starting point, add what every tickles your fancy.

GOULASH

 (serves 5-6)

Ingredients:

*1 pound macaroni noodles or bow tie noodles, cooked.

*1 pound ground beef

*1 quart stewed tomatoes (I can my own)

*1 (6 ounce) can tomato paste

*1 small onion, chopped

*1/2 green pepper, chopped
*1/2 red pepper, chopped

*3 garlic cloves, chopped or minced

*2 teaspoons black pepper

*1 1/2 teaspoon salt

*1 tablespoon italian seasoning

Directions:

~In a large skillet, cook over medium heat, ground beef, onions, green pepper, and garlic.

~Break up beef into crumbles as it cooks.

~Cook until beef is no longer pink; drain.

~Add stewed tomatoes, tomato paste, salt, pepper, & italian seasoning.

~Turn heat down to low, and simmer for 1/2 hour.

~Add cooked macaroni and serve.

Variations:

`Add 1 cup chopped mushrooms

`Add fresh grated parmesan cheese to top, when done

Hobo Pies

Hobo Pie making always brings back fun memories camping with my children, their friends and our friends. Grilled cheese hobo pies reminds of a funny story about my favorite adopted daughter, Erica. It was always fun seeing all the different things they could put in their hobo pies.

HOBO PIE

Ingredients:

(The Original Pizza Hobo-Pie)

*mozzarella cheese

*pepperoni (optional)

*pizza sauce

*what ever you like on a pizza

(Pie Hobo-Pie)

*cherry pie filling

*apple pie filling, with a dash of cinnamon

*blueberry pie filling

(Chicken Pot Pie Hobo-Pie)

*one can cream of potato soup

*1 cup shredded chicken, cooked

*1 can veg-all, drained

~mix all theses ingredients and scoop a little in each pie.

(Beef Stew Hobo-Pie)

*Dinty Moore Beef Stew.

(Grilled Cheese Hobo-Pie)

*2 slices of favorite cheese

*1 slice of tomato (optional)

(Grilled Peanut Butter & Jelly Hobo-Pie)

*Peanut Butter

*Jelly (we omit the jelly)

(Italian Grilled Cheese Hobo-Pie)

*1-2 slices of mozzarella cheese

*1 bay leaf

(Reuben Hobo-Pie)

*2 slices of rye bread

*1/2 slice swiss cheese

*1 ounce corn beef

*1 tablespoon sauerkraut or coleslaw

(Ravioli Hobo-Pie)

*2 slices garlic toast

*2-3 tablespoons ravioli

*1 tablespoon spaghetti sauce

*mozzarella cheese

(Taco Hobo-Pie)

*taco meat

*salsa

*shredded cheddar cheese

*onions (optional)

*sour cream (optional)

(BBQ Chicken Hobo-Pie)

*sliced chicken beast

*canadian bacon

*barbecue sauce

*shredded monterey jack cheese

(Fresh Veggie Hobo-Pie)

*zucchini, cut very thin

*squash, cut very thin

*mushrooms, chopped small

*mayo sauce (1/8 cup mayo, 1/8 teaspoon lemon juice, 1/8 teaspoon minced garlic, dash of salt & pepper mixed all together)

(Pigs in a blanket Hobo-Pie)

*hot dogs or sausage (cut up small)

*refrigerated biscuits

*cheddar cheese.

Directions:

~Spray hobo pie maker with pam, if needed.

~Butter 2 slices of bread (any bread you prefer)

~Place bread butter side down in hobo pie maker.

~Fill with desired filling.

~Close and cook 1 or 2 minutes, until golden brown.

Flip on cook 1 or 2 more minutes, until golden brown on both side. (careful not to burn it).

Caramel Corn

My family loves caramel corn. I always make it for Christmas Eve when we watch our traditional movie, "Muppet's Christmas Carol".

CARAMEL CORN 

(serves 10)

Ingredients:

*3 1/2 quarts popped popcorn, (about 1/2 cup unpopped)

*1/2 cup butter

*1 cup firmly packed light brown sugar

*1/4 cup light corn syrup

*1/2 teaspoon salt

*1 teaspoon pure vanilla extract

*1/4 teaspoon baking soda

Directions:

~Preheat oven to 250 degrees.

~Grease well a 15x10 inch a roasting pan.

~Pop pop corn.

~Carefully remove all unpopped pop corn.

~Set popped corn aside.

~Melt butter in large heavy saucepan.

~Stir in brown sugar, corn syrup and salt.

~Bring to a boil.

~Reduce heat and boil 5 minutes.

~Remove from heat and stir in vanilla extract and baking soda.

~Pour syrup over popcorn mixture and mix well.

~Spread in greased jelly roll pan (or roaster).

~Bake 1 hour, stirring every 15 minutes.

~Remove from oven and separate kernels when cool enough to handle.

~Store in airtight container or ziploc bag.

Variation:

`1 cup peanuts or pecans to caramel before adding to popped corn.

Turkey Soup

This is Bill's favorite soup. I think Bill looks forward to this soup as much as he does the turkey dinner. This soup is actually a cross between a soup and a stew. Like most soups this will even taste better the next day. What a great afterThanksgiving meal.  If you don't want to take the time to boil the turkey carcass to make the broth then just skip the first few steps and buy turkey stock.

Omitting the butter and milk/cream and omitting the rice or substituting with brown rice will make this a much more figure friendly soup.  

TURKEY SOUP (serves 14)

Ingredients:

*1 leftover turkey carcass (you should get about 2-3 cups of turkey from it)

*3 medium onions, chopped

*3 celery ribs, diced small

*3 large carrots, diced small

*1 cup butter, cubed

*3/4 cup flour (add another 1/4 if you like your soup thick)

*2 cups half & half or whole milk or 2% milk.

*1 cup uncooked long grain rice

*2 teaspoons salt

*1 teaspoon chicken bouillon granules

*1 teaspoon pepper
*4 quarts turkey stock (you will get that when you boil the carcass in water)

Directions:

~Place turkey carcass in a soup kettle and completely cover with water.

~Bring to a boil.

~Reduce heat; cover and simmer for 2-3 hours.

~Remove carcass and cool.

~Set aside broth (should be about 3 quarts).

~Remove turkey from bones and cut any large pieces of turkey into bite-size pieces. (double and triple check for small bones)

~Set turkey aside.

~In a soup pan, sauté the onions, carrots and celery in butter until tender.

~Stir in flour until well blended.

~Cook stirring continuously for a minute.

~Gradually add 1-2 quarts of turkey broth.

~Bring to a boil.

~Cook and continuously stir for about 2-3 minutes. (until thickened).

~Add milk rice, salt, bouillon, pepper and remaining 2 quarts of turkey broth, stir .

~Add turkey, bring to a boil.

~Reduce heat; cover and simmer for 40 minutes or until rice is tender.

Instant Pot Directions:
~Add turkey carcass, 1 onion with skin on (quartered), 2 carrots (roughly chopped), 2 celery stalks (roughly chopped), 4 garlic cloves (cut in half), 2 bays leave and 10 cups of water into instant  pot.
~Pressure cook for 40 minutes and do a quick release.  
~Allow stock to cool slightly.
~Pour stock through a fine meat stainer.
~Discard cooked veggies, skin and bones (unless you plan on making bone broth).
~Put chicken in a container making sure you remove all bones.  
~Cook rice and set aside.
~Rinse out instant pot container and lid.

~Put on sauté mode and allow to get hot.
~Add butter, onions, celery, and carrots, and sauté until tender (2-3 minutes).
~Stir in flour and cook for 1 minute, stirring constantly.
~Slowly add 2 quarts of turkey stock, stirring constantly.  
~Bring to a boil, and cooking until thickened (2-4 minutes).
~Add milk and rice, bouillon,  salt, pepper and remaining 2 quarts turkey stock.
~Take off of sauté mode and pressure cook for 2 minutes.  
~Do a quick release.

Healthy version:

~1 tablespoon butter or olive oil to sauté veggies.

~omit flour & milk.

~Add cooked brown rice in place of white rice or omit rice all together.  

~Cook as directed above. 

• 
  

Macaroni & Cheese

This is a good dish to bring to bring to a pot luck dinner, or to surprise a friend with. I find most kids like mac & cheese and love to see it at a party. It's also a quick dish for a busy day.

MACARONI & CHEESE 

(serves 8)

Ingredients:

*1 (16 ounce) package elbow macaroni (use gluten free if needed)

*2 (8 ounce) package sharp cheddar cheese

*2 (12 ounce) container small curd cottage cheese

*1 (16 ounce) container sour cream

*1 cup milk

*1/2 cup fresh grated parmesan cheese

*1/2 teaspoon ground black pepper

*1 teaspoon garlic powder

Directions:

~Preheat oven to 350 degrees.

~Add macaroni noodles carefully to boiling, salted, water.

~Cook until noodles are done; drain.

~In a large bowl, stir together all of the ingredients.

~Add the mac & cheese to a 9x13 inch pan or a 2 quart baking dish.

~Bake 35-40 minutes.

Variations:

~Add sliced tomatoes on top of mac & cheese before baking.

~Add a crumb topping on top mac & cheese before baking (not if you need it gluten free)

~Add chopped hot dogs to mix into the mac & cheese.

Five Ways to cook Corn on the Cob

I love fresh corn on the cob. My all time favorite summer meal is BLT's and corn-on-the-cob. One of the questions I'm asked the most is, "How long do I cook my corn for"? I'm listing five ways to cook corn on the cob.

Boiled:

~Bring a large pot of water to a rolling boil.

~Remove husks and silk from corn.

~Add 1/4 cup sugar (only if it's getting towards the end of the corn season)

~Carefully put corn into boiling water.

~Cook 5-10 minutes, depending on how soft you like your corn. I like it soft, so I cook it for 10 minutes.

Oven Roasted:

~Preheat oven to 350 degrees.

~Rinse ears, do not pull back husks.

~Place corn cobs on the middle rack of oven.

~Bake for 30 minutes.

~Remove from oven.

~Pull back husks and eat.

GRILLED:

~Soak corn in cold water for 1/2-1 hour before cooking.

~Prepared your grill while the corn is soaking.

~If using a charcoal grill, you want the coals coved in a gray ash.

~If using a gas grill you want to preheated to a medium-high heat.

~Remove corn from water and drain off excess water from corn.

~Place corn on grates.

~If cooking over coals, turn every 10 minutes. If cooking on a gas grill, turn every 5 minutes.

~The husks will turn brown in color as they cook.

~When husks are brown and maybe even black in spots, it is done.

~Carefully remove from grill

~Let cool a few minutes before trying to remove husks, to prevent burns.

MICROWAVED:

~Soak Corn in cold water 1/2-1 hour before ready to cook.

~Remove corn from water and drain any excess water off corn.

~Place corn on a microwave safe plate.

~Place in microwave.

~Cook about 8 minutes.

~If your microwave doesn't have a turn table, turn corn half way through.

~Let your corn sit for a few minutes before removing husks, to avoid burns.

STEAMED:

~Remove husks and silk from corn.

~Bring water to a boil in steamer pot.

~Place corn into the steamer basket.

~Cover steamer.

~Cook 10-15 minutes.

Variations:

`add smoked paprika and butter to your corn before you grill or oven roast it.

Zucchini Bread

It's that time of the year when we need zucchini recipes. This is a very easy and delicious bread. Make it into loafs or muffins.

ZUCCHINI BREAD

 (makes 2 loafs)

Ingredients:

*3 cups flour

*1 teaspoon salt

*1 teaspoon baking powder

*4 teaspoons ground cinnamon

*3 eggs

*1 cup vegetable oil

*2 1/4 cups sugar

*3 teaspoons vanilla

*2 cups grated zucchini

*2 cup chopped walnuts

Directions:

~Preheat oven to 325 degrees.

~Grease and flour two bread pans.

~Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

~Beat eggs, oil, vanilla, and sugar together in a large bowl.

~Add sifted ingredients to the creamed mixture, and beat well.

~Stir in zucchini and nuts and mix well.

~Pour batter into prepared pans.

~Bake for 40-60 minutes, or knife comes out clean when stuck in center.

~Cool in pan on rack for 20 minutes.

~Remove bread form pan, and finish cooling.

Variation:

`Omit walnuts

`Add 1 cup blueberries (I coat them lightly in flour so they don't sink to the bottom of the bread).
`Add 1 cup flaked coconut
`Add 1 cup chocolate chips (I coat them lightly in flour so don't sink to the bottom of the bread).

Helpful Hint:

When I prepare the bread pans, I substitute the flour with cinnamon sugar. It works well and leaves a hint of cinnamon sugar on the bread.

Mexican Rice

Very easy recipe to make and very tasty. If you like it spicier just put more jalapeno peppers in it. Make it to go along with your next mexican themed meal.

MEXICAN RICE 

(serves 6)

Ingredients:

*1 cup long grain white rice

*1 tablespoon vegetable oil

*2 cups chicken stock

*1 onion, finely chopped

*1/2 green bell pepper, finely chopped

*1/2 red bell pepper, finely chopped

*1 fresh jalapeno pepper, chopped

*2 medium tomatos, seeded and chopped small

*2 teaspoons chicken granules

*1/2 teaspoon salt

*1 teaspoon pepper

*1 1/2 teaspoon ground cumin 

*1/2 cup fresh cilantro, chopped

*2 teaspoons minced garlic

*1 teaspoon butter

Directions:

~In a medium sauce pan, put oil and heat over medium heat.

~Add rice, once oil is hot.

~Cook for about 4 minutes, stirring occasionally.

~Pour in chicken stock, and bring to a boil.

~Stir in onion, green pepper, red pepper, jalapeno pepper, garlic, and diced tomato.

~Add chicken granules, salt, pepper, cumin, and cilantro.

~Bring to a boil, cover, and reduce heat to low.

~Cook for 20 minutes.

~Add butter and gently mix into rice with a fork.

~Serve hot.

Egg Salad Sandwich

Every once in a while I just have to have a good old fashioned egg salad sandwich. Today was once of those days. A little chips to go along with it made for a wonderful lunch.

EGG SALAD 

(serves 4)

Ingredients:

*8 hard-boiled eggs, cooled, and mashed

*3/4 cup mayonnaise

*1/8 cup onion, chopped very small

*1/8 cup celery, chopped very small

*1/2 teaspoon salt

*1/4 teaspoon black pepper

*8 slices for favorite bread

Directions:

~In a medium size bowl, mix all ingredients except bread.

~Refrigerate until cold.

~Make sandwich out of your favorite bread.

Nacho's

This is such a quick meal to make. Make it as plain or elaborate as you want. Make everything from scratch or buy your cheese sauce & taco seasoning all made up. Both are delicious.  Add and delete what you want.  

NACHO'S 

(serves 6)

Ingredients:

*1 pound hamburger

*2 teaspoons chili powder

*2 teaspoons cumin (use gluten free if needed)

*1 teaspoon salt

*1/8 cup water

*1 (10 or 12 ounce) bag corn tortilla chips

*1 (10.75 ounce) can nacho cheese soup or make your own.

*1/8 cup milk

Topping Ingredients: (pick whatever you like or all)

*5-6 green onions, chopped

*sour cream

*salsa

*2 tomatoes, chopped

*1 small can refried beans

*1 (6 ounce) can black olives, chopped

*1 jalapeno pepper, sliced

*1 avocado, chopped, dressed with lemon juice

Directions:

~Brown the ground beef in a medium skillet, until no longer pink.

~Drain.

~Add chili powder, cumin, salt, and water.

~Cook for 5 minutes, reduce heat and simmer.

~Heat oven to 350 degrees.

~Place tortilla chips on a large cookie sheet or jelly roll pan.

~In a small sauce pan, mix nacho cheese soup, with 1/8 cup milk.

~Heat on low heat, until hot.

~Put chips in oven for 5-10 minutes, until hot.

~If using beans put on your plate first.

~Put desired amount of tortilla chips on plate.

~Put taco meat on tortilla chips, then the cheese.

~Layer with desired toppings.

*If it's to hot to turn on the oven, heat the tortilla chips on the grill over low heat. Watch them so the just get hot and not burnt.

Variations:

~Substitute beef for chicken

~Make your own cheese sauce

*2 tablespoons butter

*2 tablespoons all-purpose flour

*2 cups whole milk

*1/2 teaspoon cayenne pepper (optional)

*2 1/2 cups (3/4 pound) pepper jack cheese, shredded

melt butter in skillet. Add flour & cayenne pepper, and cook a couple minutes, will become a paste. Slowly whisk in milk, will become a nice white sauce. Add cheese and stir until melted.

Egg Casserole

This came be made so many different ways. I do not put meat in it because of my daughter Autumn (she's a vegetarian). I don't think I ever put the same things in mine.

EGG CASSEROLE 

(serves 6)

Ingredients:

*1 pound bacon, cooked, crumbled

*1 small onion, chopped small

*1/2 green pepper, chopped small

*1/2 red pepper, chopped small

*8 eggs, lightly beaten

*1/2 teaspoon salt

*1 teaspoon pepper

*4 slices white bread, cut into small cubes

*1 cup frozen shredded hash browns, thawed (optional)

*2 cups whole milk

*2 cups shredded cheddar cheese

Directions:

~Preheat oven to 350 degrees.

~In a large bowl, mix all of the ingredients.

~Spay a 9x13 inch baking dish with a cooking spray.

~Pour egg mixture into the prepared pan. (Can refrigerate overnight at this point if you want)

~Bake, uncovered, for 35-40 minutes, or until set and bubbly.

~Remove from oven and let stand for 10 minutes before cutting.

Carrot Cake with Cream Cheese Frosting

This is one of my most requested cake. I don't make it often, because it's one of the few cakes that I don't know when to stop. Very moist, and it has to be good for you, it has carrots in it.

CARROT CAKE with CREAM CHEESE FROSTING 

(serves 15)

Cake Directions:

*4 eggs

*1 1/4 cups vegetable oil

*2 cups white sugar

*2 teaspoons pure vanilla extract

*2 cups all-purpose flour

*2 teaspoons baking soda

*2 teaspoons baking powder

*2 teaspoons ground cinnamon

*1/2 teaspoon salt

*3 cups grated carrots

*1 cup chopped pecans

Cream Cheese Frosting:

*1/2 cup butter, softened

*8 ounces cream cheese, softened

*2 cups powdered sugar

*2 teaspoons pure vanilla extract

*1 cup chopped pecans

Cake Directions:

~Preheat oven to 350 degrees.

~Grease and flour a 9X13 inch pan.

~In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla.

~Mix in flour, baking soda, baking powder, cinnamon & salt.

~Mix in carrots.

~Fold pecans.

~Pour into pan.

~Bake for 40-50 minutes. (do tooth pick test to see if done)

~Let cake cool completely.

Cream Cheese Frosting Directions:

~In a medium bowl, mix butter, cream cheese, vanilla, and powdered sugar.

~Stir until smooth and creamy.

~Stir in pecans.

~Frost cake.

Variations:

`add 1 cup chopped, drained, pineapple.

`add 1 cup raisins.

`add 1 cup shredded cocoanut.

`substitute pecans for walnuts.