Easy Date Filled Cookies

Filling:
3/4 cup chopped dates
1/2 cup sugar
3 oz. water

Cook in pot on stove until thickened. Be careful not to burn the filling.

Cookie:
1/2 cup margarine
2/3 cup brown sugar (original recipe calls for 1 cup but I used less and it tastes just fine!)
1 egg
1/4 cup water or buttermilk
1/2 tsp. vanilla
1/2 tsp. baking soda
1/4 tsp. salt
1/8 tsp. cinnamon
1 3/4 cup flour

Cream margarine, sugar and egg. Add water. Mix well and add other ingredients. Drop by spoonful on cookie sheet. Add 1/2 to 1 tsp. date filling and cover with 1/2 tsp. dough. Bake at 375 degrees for 10 minutes. Yield: 2-3 dozen cookies. This recipe is extremely easy and very quick to make cookies with filling inside! No rolling out of dough and spreading filling between two cookies!

Yorkshire Pudding

1 cup flour
1 tsp. salt
1 cup milk
2 eggs

Beat together all ingredients. Let sit approximately 30 minutes. Set oven at 425 degrees. Put small amount of butter into muffin cups, heat until melted in oven. Add batter to 2/3's full. Bake about 20 minutes until golden brown.

Pirate Stew

3/4 cup chopped onion
1 lb. ground beef
1/4 cup uncooked, long grain rice
3 cups diced raw potatoes
1 cup diced celery or carrots
2 cups canned kidney beans, drained
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. chili powder
1/4 tsp. Worcestershire sauce
1 cup tomato sauce
1/2 cup water
1 small jar canned tomatoes - optional (I used canned tomatoes as the above recipe seemed to dry and not enough sauce)

Brown onions and ground beef. Drain. Layer ingredients in slow cooker in order given. Cover. Cook on low 6 hours or until potatoes and rice are cooked.

The Great Pumpkin Loaf

4 oz. softened cream cheese
1/4 cup margarine
3/4-1 cup white sugar
2 eggs
1 cup canned pumpkin (no spice)
1 3/4 cup flour (I used 1 cup white and 3/4 cup whole wheat)
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup chopped pecans

Combine cheese, butter and sugar in a mixing bowl. Cream together well. Beat in eggs one at a time until blended. Mix in pumpkin. In another bowl combine all 7 remaining ingredients. Stir until mixed well. Pour all at once over batter. Stir just enough to moisten. Spoon into greased loaf pan. Bake at 350 degrees for 60-70 minutes. Cool 10 minutes in pan. Remove to rack to finish cooling.

Hot Chocolate Mix

* 3 cups powdered milk
* 3/4 cup sugar
* 1/2 cups cocoa
* dash of salt

Combine ingredients and store in air tight container.

To prepare: ad 4 Tbsp of choclate mix to 1 cup of boiling water. Mix and serve.

I haven't tried this recipe yet, but it's one of the only ones I found that didn't use non-dairy creamer.

Granola Bars

2 cups oats
3/4 cup wheat germ
3/4 cup sunflower seeds
1 cup peanuts, crushed (I used 3/4 cup sliced almonds, 1/8 - 1/4 cup unsweetened coconut and 1/4 cup ground flax seed. I roasted the almonds but not the flax seed or coconut)
2/3 cup brown sugar
1/2 cup honey
4 Tbsp butter
2 tsp vanilla extract
1/2 tsp Kosher salt
approximately 8 oz. dried fruit (I used dried cranberries)

Mix the peanuts, oats, wheat germ, and sunflower seeds in a baking dish with sides. Toast them in the oven for 10-12 minutes, stirring every few minutes so that they don’t get burned.

Meanwhile, prepare a glass baking dish (about 11 x 13 inches) for your granola by lining it with waxed paper lightly sprayed with a nonstick spray.

Put the brown sugar, honey, butter, vanilla, and salt into a saucepan and bring to a simmer, stirring constantly.

By now, your grains and nuts should be toasted, so mix everything together in a large bowl. The grains, the liquid “glue,” and the dried fruit. Oh, and turn off your oven, because you’re finished with it now.

Mix everything REALLY WELL because you want to make sure the “glue” gets all over everything. Now, dump your granola mixture into your prepared baking dish.Spread out the mixture with a wooden spoon or spatula.

Now fold over the sides of the waxed paper or add a sheet on top, and PRESS HARD all over the granola. You want to compact it together so that your bars won’t fall apart when you cut them.Wait 2-3 hours or until the granola has totally cooled.

Then, open the waxed paper …

And carefully turn the granola onto a large cutting board, peeling away the rest of the paper. Now, firmly pressing down with a big knife (not sawing), cut your granola into whatever size bars you’d like.

Feel free to add whatever add ins your family likes, ie: chocolate chips, raisins, and other fruit or nuts.

Mashed Potato Layered Bake

4 large white potatoes, peeled, chopped and cooked
2 large sweet potatoes, peeled, chopped and cooked
1 tub (250 g) Chive & Onion Cream Cheese Product, divided (I used plain cream cheese and about 2 tsp. Herb and Garlic Epicure Dip Mix)
1/2 cup sour cream, divided
1/4 tsp. each salt and black pepper
1/4 cup Parmesan Finely Shredded Cheese, divided
1/4 cup Cheddar Shredded Cheese, divided

HEAT oven to 375°F. Place white and sweet potatoes in separate bowls. Add half each of the cream cheese and sour cream to the potatoes in each bowl; season with salt and pepper. Mash with potato masher or fork until creamy.

STIR half of the Parmesan cheese into bowl of white potatoes. Stir half of the Cheddar cheese into bowl of sweet potatoes. Alternately layer half each of the white potato mixture and sweet potato mixture in 2-L. clear glass casserole dish. Repeat layers.

BAKE 15 min.; sprinkle with remaining cheeses, continue baking 5 min. or until cheeses are melted.

I divided this recipe between two casserole dishes and froze one. This casserole is suppose to freeze well. Just thaw and bake. Add cheesing topping after baking not before freezing.

Mexican Style Lasagne

1-1/2 lb. (675 g) extra-lean ground beef
2 cups 3 Cheese Mexicana Finely Shredded Cheese, divided
3/4 cup salsa
12 oz. can corn (or equivalent of frozen corn)
4 flour tortillas (6 inch)

HEAT oven to 400ºF.
BROWN meat in large skillet; drain. Add 1-1/2 cups cheese; cook until melted, stirring frequently. Stir in salsa and corn.
SPREAD 1/4 of meat mixture onto bottom of 8-inch square baking dish sprayed with cooking spray; cover with 2 tortillas. Repeat. Top with remaining meat mixture and cheese; cover.
BAKE 35 min. or until heated through, uncovering the last 5 min.

Zucchini Corn Chowder

3-4 ears or corn, uncooked & cut from cob. (or you can use frozen or canned corn)
2 tbsp. butter
3 c. sliced zucchini
1 c. finely chopped onion
3/4 c. finely diced bell pepper
1 clove garlic
2-3 diced medium red potatoes with skin on
1/4 c. diced ham or Canadian bacon
1/4 tsp. crushed dried basil leaves
1/4 tsp. crushed dried tarragon leaves (I didn't use this spice and the chowder was still delicious)
1/4 tsp. coarse ground pepper
1/4 tsp. paprika
3 c. water
1 can undiluted evaporated milk (I didn't have this on hand and used 1% milk and maybe a little more flour to make the soup thick enough)
1/4 c. all purpose flour
Salt to taste

In heavy saucepan saute zucchini, onion, green pepper, garlic and potatoes in butter. Add corn, water and seasonings. Bring mixture to boil. Reduce heat; simmer 20 minutes. Blend together milk and flour until smooth. Add to corn mixture gradually; cook and stir until thickened. Serve hot. Makes 8 servings.

Zucchini Cobbler

4 cups peeled, cored and chopped zucchini
1/3 cup lemon juice
1/2 cup white sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg

2 cups white flour
1 cup white sugar
3/4 cup butter or margarine

1/2 tsp. cinnamon

In a large saucepan over medium heat, cook and stir zucchini and lemon juice until zucchini is tender, 15 to 20 minutes. Stir in 1/2 cup sugar, 1/2 teaspoon cinnamon and nutmeg and cook one minute more. Remove from heat and set aside.
Preheat oven to 375 degrees F (190 degrees C). Grease a 8x10 inch baking dish. In a large bowl, combine flour and 1 cup sugar. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir 1/4 cup of butter mixture into zucchini mixture. Press half of remaining butter mixture into bottom of prepared pan. Spread zucchini mixture over top of crust. Add 1/2 teaspoon cinnamon to remaining flour mixture and sprinkle over zucchini.
Bake 35 to 40 minutes, or until top is golden. Serve warm or cold.

This dessert tastes like fresh apple pie! Your family and friends will not be able to tell that they are eating zucchini!

Zucchini Brownies

1 egg
3/4 cup sugar
3/4 cup brown sugar
1/2 cup plain yogurt
1/2 cup oil
1 tsp. vanilla
2 cups shredded zucchini
1 cup white flour
3/4 cup whole wheat flour
1/3 cup cocoa
1/2 tsp. baking soda
1/2 tsp. salt
1/2 - 1 cup chocolate chips

Mix first 6 ingredients together in a bowl. Add zucchini. Add remaining dry ingredients but NOT the chocolate chips. Mix well. Spread into greased 9x13 pan. Sprinkle chocolate chips on top of batter. Bake in preheated 350 degree oven 35-40 minutes.

Cheesy Beef Roll-ups

1 lb. ground beef
1/2 cup BBQ sauce
1 1/2 cups Mexicana cheese shredded
5-8 flour tortillas
Chopped veggies (optional)
Brown ground beef. Add any veggies if desired (I added onion and zucchini). Add BBQ sauce. Place meat mixture in center of tortillas. Top with 1 cup cheese. Roll up tortillas and place in casserole dish. Sprinkle remaining cheese on top of tortillas. Bake at 350 degrees for 10 minutes.

Homemade Salsa

10 cups diced peeled tomatoes (I prefer Roma tomatoes for salsa, more meaty and less juicy)
1 medium onion
3 bell peppers (red, green or whatever color you have on hand)
4 jalepeno peppers
3/4 cup vinegar
10 Tbsp. Epicure Fruit Salsa spice (the mild spice)
1 1/2 - 13oz. can of tomato paste


Cook all ingredients together for 50 minutes. While this is cooking heat and sterilize jars in a 200 degree oven for at least 20 minutes. Put salsa into jars and seal. Makes 8-9 small jars.

Note: This salsa falls into the mild-medium spicy range. It's spicier than a store bought mild but depending on how long it stands it may or may not fit a medium category. The longer it sits the spicier it becomes. If you like it hotter use Epicure's medium or hot salsa spice.

Blanching Green Beans

Pick green beans. Wash then cut off both ends. Cut beans up into 1 inch pieces. Boil water in a large pot (I use my pasta pot with insert). Put beans into boiling water for 3 minutes. Remove from boiling water and place into very cold or ice water for at least 3 minutes (this stops the blanching process from continuing). I then spread the cooled beans in a thin layer on a tea towel which is spread on top of a cookie sheet. I freeze the beans this way first and then put them into a freezer Ziploc bag. This way the beans do not freeze into a clump. You can skip the first freezing phase and place the cooled beans into bags and freeze in the bags, the beans may freeze into clumps and be a little more difficult later to use in small portions.

Blanching Peas

First pick and shell peas. Boil water in a large pot. I use my pasta pot with insert and it works very well. Put peas in boiling water for 90 seconds. Remove peas (this is where the pasta pot insert comes in very handy!) and place in very cold water or ice water. Peas need to be in the cold water for at least 90 seconds to stop the blanching process. I then spread my peas in a thin layer on a clean tea towel that is on top of a cookie sheet. I place the peas on the cookie sheet in the freezer until the peas are frozen. Then I put the peas in a freezer ziploc bag. You could skip the freezing phase on the cookie sheet and place the cooled peas into a bag but then I find that they will freeze into a clump. My way keeps them frozen but loose in the bag and easier to use later.

Zucchini Chocolate Chip Loaf

2 eggs
1/2 cup oil
3/4 cup sugar
1 cup grated zucchini, unpeeled
1 tsp. vanilla
2 cups flour (I used 1 cup white, and 1 cup whole wheat)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 cup chocolate chips

Beat eggs until frothy. Beat in oil and sugar. Add zucchini. Stir in vanilla. Add remaining 6 ingredients. Stir just to moisten. Pour into greased loaf pan. Bake for 50-60 minutes in 350 degree oven until a toothpick inserted in the center comes out slean. Let stand 10 minutes. Remove from pan. Cool on rack.

Vanilla Pudding

Today my Grandma Esau went home to Heaven to be with her Lord. This recipe was originally hers and passed down by my mom. I love this pudding to make coconut or banana cream pies. It's also good for just plain eating!

5 tbsp. flour (heaping)
1/2 cup sugar
2 cups milk
2 egg yolks or 1 egg
1 tsp. vanilla

Mix flour, and sugar in microwave safe bowl. Add 1/2 cup of the milk and the eggs, stir with whisk. Heat the rest of the milk in the microwave until hot (not boiling). Add hot milk slowly to mixture, stirring well. Place in microwave, cook on high at 2-3 minute intervals until mixture thickens. Let cool 5 minutes, stir in vanilla. Cover bowl and let cool.

Note: use 2 egg yolks if you want to put a meringue on top of pudding, otherwise I just use a whole egg.

Cream Soup Substitute

* A low cost, low-fat substitute for canned cream soups in casseroles or soups.*

2 cups dry milk powder
3/4 cup cornstarch
1/4 cup chicken bouillon or beef bouillon granules
1 tsp. dried basil (I've omitted this as I didn't have any on hand)
1/2 tsp. pepper
2 tsp. dried minced onion (optional. I used Epicure French onion dip mix for the onion flavor and to make up for omitting the basil)

Mix together and store in a covered container in refrigerator. To use combine 1 1/4 cups cold water with 1/3 cup of the mix in a small saucepan. Cook, stirring constantly, until thickened. Substitute this sauce for a 10 oz. can of condensed creamed soup. Add herbs such as thyme or dill or 1/4 cup minced fresh onion when preparing (optional).

This is also a good option for using if you are preparing a gluten-free meal as long as the bouillon is gluten-free!

Creamy Hash Brown Bake

1 tbsp. margarine
1/2 cup chopped onion
1 10 oz. can of condensed cream of chicken soup (or one recipe of cream soup substitute - see next blog post for recipe)
1/2 cup milk
4 oz. block of cream cheese, softened and cut up
pinch of salt
1/4 tsp. pepper
1 kg. package of frozen hash brown potatoes, partially thawed
1 cup grated cheddar cheese

Melt margarine in large saucepan on medium. Add onion. Cook for 5 to 10 minutes, stirring often, until softened. Add soup and milk. Stir. Add next 3 ingredients. Heat and stir for 3 to 4 minutes until cream cheese is melted. Add hash brown potatoes. Stir until coated. Spread evenly in greased 2 quart (2L) casserole. Cover. Bake in 350 degree oven for about 1 hour until edges start to brown. Remove from oven. Sprinkle with cheddar cheese. Bake uncovered for another 10 minutes until cheese is melted. Serves 6.

Crunchy yogurt chicken

1 - 1 1/2 cups plain yogurt, sour cream or thick kefir
2 -3 cups crushed crackers, or bread crumbs
1 tbsp. Epicure Caesar or Ranch dressing mix
4 - 6 chicken breasts without skin

Mix dressing mix and crumbs together. Coat chicken in yogurt, dip in crumb mix and place in baking dish. Bake at 375 degrees for about 30 minutes until chicken is cooked all the way through. Serve with rice or potatoes.

Steak Marinade

1 tsp. grated lemon peel (I used orange peel and it worked very well)
2/3 cup lemon juice
1/3 cup oil
1 1/2 tsp. salt
1/2 tsp. pepper (I used lemon pepper)
1 tsp. worcestershire sauce
1 tsp. mustard
1 tsp. garlic powder

Mix all ingredients well. Place steak in ziploc bag, add marinade. Marinate for about 6 six hours turning once, half way through.

Pear Sauce

14 oz. canned pears
1/4 cup sugar
1 tsp. lemon juice
1/8 tsp. ginger
1/4 tsp. cinnamon
1 tbsp. cornstarch
1 tbsp. water

Combine pears with juice, sugar, lemon juice, ginger and cinnamon in saucepan. Heat stirring occasionally, until boiling. Stir cornstarch and water together in a small cup. Stir into boiling pear mixture until it returns to a boil and thickens. Serve hot or cold. Great topping to put on pancakes!

Tuna and Noodles

8 oz. broad egg noodles
2 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1 cup milk
10 oz. can of condensed cream of mushroom soup
2 cups grated mozzarella cheese
6 1/2 oz. (184g) canned flaked tuna in water (DO NOT DRAIN)
2 cups frozen mixed veggies

Cook noodles in water for 5-7 minutes until tender but firm. Drain. Return noodles to pot.
Measure flour, salt and pepper into separate large saucepan. Stir well. Gradually mix in milk so no lumps remain. Heat and stir until boiling and thickened. Add soup. Stir well. Add cheese, tuna, veggies and noodles. Stir. Turn into ungreased 3 L casserole dish. Bake, uncovered in 350 degree oven for about 20 minutes until bubbly hot. Serves 8.

Rice Pudding

3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins or dried cranberries (I prefer cranberries)
1 tablespoon butter
1/2 teaspoon vanilla extract
about 1 tsp. cinnamon or to taste

In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, cinnamon and raisins. Cook 2 minutes more, stirring constantly. If pudding is not thickening 1 tbsp. cornstarch mixed with 1 tbsp. water can be added, heat until thickened. Remove from heat, and stir in butter and vanilla. Serve warm.

Fruit Platz

2 cups flour
1/2 tsp. salt
4 tsp. baking powder
4 tbsp. sugar
1 egg
6 tbsp. milk
4 tbsp. butter or shortening

Sift dry ingredients, rub in shortening, until you have fine crumbs. Beat egg, add to milk and mix with flour mixture. Press into pan, pressing up enough dough to make an edge all around the pan. Arrange fruit on top. Our favorite is a combination between fresh or canned peaches and saskatoons. You can use any other kinds of fruit as well.

Top with:
1 cup sugar
1/2 cup flour
1/2 cup butter

Make coarse crumbs with your fingers and sprinkle over fruit. Bake at 375 degrees for about 20 minutes until fruit is done and crumbs are golden brown.

Homemade Laundry Soap

1/3 bar Fels Naptha soap or one whole bar of Ivory or homemade soap (I used Ivory, I've also used Sunlight Bar Soap)
1/2 cup Arm & Hammer Super Washing Soda
1/2 cup borax powder
water
2+ gallon bucket, for storing

Grate the soap and place in a sauce pan. Add 6 cups of water and heat until the soap melts.

Add the washing soda and borax and stir until it is dissolved. Remove from heat.

Pour 4 cups of hot water into the bucket. Add the soap mixture and stir. Add 1 gallon plus 6 cups of water and stir.

Store your laundry detergent in the bucket, covered. Use 1/2 cup per load of clothes. Let the soap sit and gel for about a day before using.

This can tend to become a bit lumpy/gelatainous, so keep a stirring utensil of sorts to mix it before you use it.

You can also pour soap into used laundry soap containers or if you're like me and don't have any, I've thoroughly washed out 1 gallon milk jugs and store it in there. Just don't get it mixed up with real milk! If stored in jugs all you have to do is shake the jug and measure out your soap, no stirring! This soap costs about a penny or so a load! A lot cheaper than store bought soap and it works just as well. I got this recipe from http://www.tammysrecipes.com/homemade_laundry_soap_recipe where she had pictures to go with each step if you're interested.

Easy Taco Casserole

1 lb ground beef
1 cup salsa
1/2 cup salad dressing (I use Miracle Whip)
2 tsp. chili powder
2 cups crushed tortilla chips
2 cups shredded cheese
1 medium tomato, chopped
2 cups shredded lettuce

Fry beef and add salsa, salad dressing and chili powder. In a 2 quart baking dish, layer half of the ground beef, cheese, and then the rest of the ground beef. Cover with chips. Bake at 350 degrees for 20-25 minutes. If desired, top with tomatoes and lettuce before serving.

Salsa Casserole

1 lb. ground beef
1/2 medium onion
3 cups shelled pasta (cooked)
1 1/2 cups mozzarella cheese shredded
1 cup salsa
2 cups spaghetti sauce
1/2 cup chopped green peppers
1/2 can mushrooms (optional)
1 tsp. seasoning salt
1 1/2 tbsp. Tex Mex spices

Brown ground beef and onion. Add seasoning salt, Tex Mex spices, green peppers and mushrooms. Cook until tender. Cook shelled pasta as directed. Combine pasta and rest of the ingredients with ground beef mixture in a 2 1/2 lit casserole dish. Save some cheese for sprinkling on top of dish. Bake at 400 for 20 minutes.

Carrot Muffins

2 cups flour
2/3 cup brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 - 1 tsp. cinnamon (depending on your preference)
1/4 tsp. nutmeg
2 large eggs
3/4 cup buttermilk/sour milk
1/3 cup oil
1/2 tsp. vanilla
1 1/2 cup grated carrot
1/2 cup chopped pecans
1/2 cup chopped dates (optional)

Mix together dry ingredients in a large bowl. Mix together wet ingredients in another bowl. Blend wet ingredients into flour mixture. Add carrots, nuts and dates. Mix until just mixed, never over mix muffins! Bake at 400 degrees for 20-25 minutes.

Saskatoon Muffins

1/4 cup soft butter or margarine
1 egg, well beaten
1/2 tsp. salt
1/2 cup buttermilk/ sour milk/ plain yogurt
3/4 cup sugar
1 1/2 cup flour
2 tsp. baking powder
1 cup fresh or frozen saskatoons

Cream butter and sugar. Add egg. Add flour and dry ingredients alternately with milk. Fold in saskatoons. Makes 12 muffins. Bake at 375 degrees for 15-20 minutes.

Sweet Potato Casserole

2 large eggs
3 cups mashed sweet potato (about 2 lbs. uncooked)
1/4 cup granulated sugar
1/4 cup margarine
1 tsp. vanilla
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg

Combine in large bowl. Spread evenly in greased 2 quart (2L) casserole dish.

Topping:
1/4 cup margarine
1/2 cup chopped pecans
1/2 cup brown sugar
1/4 cup all-purpose flour

Melt margarine, add pecans, brown sugar and flour. Stir well. Sprinkle over potato mixture. Bake, uncovered in 350 degree oven for about 30 minutes until heated through and golden. Serves 8. This tastes good enough to be called a dessert!

Whole Wheat Yogurt Bread for the Breadmaker

1/2 c Warm water
1/2 c Plain yogurt

1 ts Salt


2 tbsp Ground Flax seed
1 tbsp Sugar
1 tbsp Butter
 (or applesauce)
1 tbsp Dry milk powder

2 1/4 c Whole wheat flour
1 ts Active dry yeast


All ingredients except the water should be at room temp before starting. Add ingredients to the pan in the order listed. Select Whole Wheat Bread. Press start.

Budget Beef Stroganoff

1 - 1 1/2 lb lean Beef Round Steak (or any leftover steak, roast beef etc.)
1 tsp. salt
1 tsp. paprika
1/8 tsp. pepper
1/8 tsp. garlic powder
1 tbsp. margarine
1 can cream of mushroom soup
1 1/4 cups beef broth or water
1 cup chopped onion
1 small green pepper
1 can mushrooms (optional)
1 cup chopped carrots
2 tbsp. flour
1/2 cup sour cream
3 cups hot, cooked rice

Sprinkle meat with seasonings and brown in margarine. Add onions and green pepper, and cook a bit longer. Stir in soup, 1 cup broth, and mushrooms. Cover; simmer 30 minutes or until meat is tender. Blend remaining broth and flour, stir into meat mixture. Cook about 5 minutes, stirring frequently. Add sour cream; heat thoroughly, but do not boil. Serve over rice.

Johnny Cake (Corn Bread)

1 cup corn meal yellow or white (I used corn flour as I didn't have corn meal)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
1 cup cream style corn
1/4 cup oil
1 cup sour cream or plain yogurt

Stir together corn meal, baking powder, soda and salt. Add eggs and mix. Stir in corn, oil, and sour cream. Pour into greased
8 x 8 cake pan. Bake in 400 degree oven for 25 minutes or until browned.

I like this recipe as it's nice to have the corn pieces in the bread. Other corn bread recipes I have tried tend to be dry, this one is moist and light! Kyle prefers using corn flour as it's less grainy than corn meal.

Breadsticks - Olive Garden and Pizza Hut Style

Olive Garden Style:
In your stand-mixer or breadmachine, mix together:
1 1/3 cups of water
4 tsp soft butter
4 cups of flour (I used 2 cups white and 2 cups whole wheat flour)
2 Tbsp sugar
2 tsp salt
2 tsp yeast

Then, roll it out into a log and divide it into 16 pieces.

Roll these pieces into cigar-shaped sticks of bread. Arrange on a baking sheet. Cover, and let rise for 45 minutes. Preheat your oven to 400*F.

Use your brush to butter each stick, saving some butter for later. Sprinkle with kosher salt. Cook for 15 minutes.

Remove, then brush twice more and add another sprinkling of kosher salt and a light sprinkle of garlic powder.

Pizza Hut Style:
in a food processor, mix:
1/3 cup of parmessan cheese
1 tsp ground black pepper
1 tsp herbs (it's for the green, I used Italian Pizza Seasoning)
1/2 tsp garlic powder

Then shake these onto your breadsticks to your liking (don't overpower the sticks though)

Cheesesticks? Sprinkle shredded mozerella onto the tops, then pop under the broiler until the cheese bubbles and burns a bit.

Sour Cream Buns

Dissolve 10 minutes:
1 cup warm water
1 tbsp. sugar
2 tbsp. yeast

Mix above mixture with these listed ingredients:
3 cups water
1 cup sour cream (I used my homemade yogurt)
6 eggs
1 tsp. salt
3/4 cup sugar
1 cup oil or margarine (I used 1/2 cup oil and 1/2 cup applesauce)
2 cups flour

Add 8-10 more cups of flour to make a soft dough. Let rise 1 hour. Punch down and let rise again. Divide dough into 6 - 8 parts depending on how large you want your buns to turn out. Roll each part into 12 inch circles. Brush with butter. Sprinkle this mixture on buttered dough:
1 1/2 cups sugar
grated rind of 3 oranges
1 3/4 cups unsweetened coconut

Cut each dough circle into 8 wedges. Roll up and let rise. Bake 20 mins at 350 degrees.

Orange glaze:
1 1/2 cups sugar
1 cup sour cream(or yogurt)
3 tbsp. grated orange rind
1/2 cup butter

Boil 1 minute and brush over baked rolls as soon as they come out of the oven.

Chocolate Chip Cookies

1 cup margarine
1 1/2 cups brown sugar
2 eggs
2 tsp. vanilla
1 cup white flour
1 cup whole wheat flour
1 tsp. baking soda
1 tsp. salt
1 3/4 cups chocolate chips, smarties or whatever add ins you choose
1/2 cup chopped nuts (optional) - I like using macadamia nuts if using white chocolate for the add in

Cream margarine and sugar. Beat in eggs and vanilla. Combine flour, baking soda and salt. Gradually blend into creamed mixture. Stir in chocolate chips and nuts. Drop from small spoon onto cookie sheets. Bake at 375 degrees for 10 to 12 mins.

Friendship Brownies

These are called Friendship Brownies because you can layer all the dry ingredients in a jar and give it to a friend. All they have to do is mix in the wet ingredients and bake! This was done for me at one of my bridal showers years ago.

Brownie Mix:
1 cup flour
2/3 cup brown sugar
pinch of salt
2/3 cup white sugar
1 tsp. baking powder
1/3 cup cocoa
1/2 cup chocolate chips
1/2 cup chopped walnuts (optional)

Wet ingredients:
3 eggs
2/3 cup oil (I like to use 1/3 cup apple sauce and 1/3 cup oil)
1 tsp. vanilla

In a bowl beat eggs, oil and vanilla. Add the brownie mix, stir well. Spread into a greased 9 inch square baking pan. Bake at 350 degrees for approximately 35 min.

Wild Olive Tees

This post is not about a recipe but Wild Olive Tees does have a food listed in it's name! I saw this link on a friend's blog and fell in love with the tees available from this company. Check out these Bible inspired Tee-shirts by clicking on the button on my side bar. Maybe wearing Bible verses will help me with my Bible memory passages!

Taco Soup

1 lb. ground beef
1 onion large
1 pkg taco seasoning (I used 2 tsp. Epicure taco seasoning and 1 tsp. Epicure Louisiana Hot and Spicy Dip Mix)
1 can (19 oz.) white kidney beans
1 can (14 oz.) red kidney beans
1 tin kernel corn
1 can (28 oz.) tomato pieces
2 cups salsa
4 cups water
pinch of salt and pepper
1 pkg (1 oz.) Ranch dressing mix (I used 1 tbsp. Epicure Ranch dressing mix)

cheddar cheese
homemade yogurt or sour cream
tortilla chips

Brown ground beef in frying pan, add onion and taco seasoning. Transfer to large pot. Add remaining ingredients except cheese, chips and yogurt. Simmer half an hour. Serve, garnish with cheese, yogurt and crushed tortilla chips.

Curry Pasta

1 1/2 c veg. broth
1 c. light coconut milk
1 tsp each sugar and coriander
1/2 tsp each cumin and chili pwd.
1/4 tsp each curry pwd and ginger
8 oz rotini pasta (about 3 cups dry)
1 c frozen green peas thawed OR 1 cup cooked lentils (I use lentils instead of peas)
1/2 c fine chopped red pepper
1/4 c dried currants (I use Craisins)

Combine broth, milk, sugar and spices in saucepan. Bring to a boil. Add pasta, reduce heat to med-low. Cover and simmer for 6 min, occasionally stir. Add peas, pepper and currants. Simmer 6-7 min more, until liquid is absorbed and pasta is tender. Let stand 5 more min. Makes 4 servings.

Baked Apple Pancakes

3 tbsp. butter or margarine
3 apples cut into bite sized pieces
4 tbsp. granulated sugar
3/4 tsp. cinnamon

Melt butter in an 8 x 10 pan. Tilt pan to cover bottom. Arrange apples over bottom on butter. Sprinkle with sugar and cinnamon. Place in preheated 450F oven until apples are half cooked.

4 large eggs
1 cup milk
1 cup flour (any flour - white, whole wheat, gluten free have all worked for me)
2 1/2 tsp. granulated sugar
1/4 tsp. salt

Beat eggs together in bowl. Add milk, flour, sugar and salt. Beat well. Pour over hot apples. Bake in 450F oven for about 20 minutes until puffed around edges and browned.

Barbecued Beef

2 pounds beef or venison (cut into 1 inch cubes)
2 large onions

Place in baking dish or crock pot.

1/3 cup water
1/2 cup ketchup
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon each salt, paprika, chili powder

Mix together and pour over beef and onions. Cover and bake at 325F for 2-3 hours or in crock pot on low for 8-10 hours. Use two forks to shred the meat.

Toscana Soup

INGREDIENTS
12 links Italian pork sausage, sliced
1 tablespoon vegetable oil
3/4 cup diced onion
1 1/4 teaspoons minced garlic
2 tablespoons chicken broth
4 cups water
2 potatoes, cubed
2 cups sliced kale
1/3 cup heavy cream (I use 1 % milk and it works just fine)
1 tsp. Epicure Roasted Red Pepper dip mix (optional)
2 large carrots

DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C).

Place sausage links on a baking sheet and bake 25 minutes, or until cooked through. Slice into 1/2 inch slices.

Heat oil in a large saucepan over medium heat. Saute onions until translucent; add garlic and cook 1 minute.

Stir in broth, water, carrots, potatoes and dip mix; simmer 15 minutes.

Reduce heat to low and add sausage, kale and cream; simmer until heated through and serve.

Golden Carrot Bake

3 cups carrots shredded
1 1/2 cups water
2/3 cup uncooked brown rice
1/2 teaspoon salt
1/4 teaspoon pepper

Combine in a saucepan and bring to a boil. Reduce heat, cover, and simmer for 25 minutes. Do not drain.

1 1/2 cups Monterey Jack cheese (I used a mozza/edam mix instead) shredded
1 cup milk
2 eggs
1/4 cup onion
pinch of nutmeg (optional)

Stir in and transfer into a 1 1/2 quart/ 1.5 L casserole dish. Bake uncovered at 350 degrees for 1 hour.

1/2 cup Monterey Jack cheese (or mixture as above) shredded

Sprinkle on top. Return to oven long enough to melt cheese, about 2 minutes.

I served this with farmer sausage and it was delicious!

Homemade Crock Pot Yogurt

Here is the much anticipated and ridiculously easy recipe!

Ingredients:
--8 cups (half-gallon) of whole milk--pasteurized and homogenized is fine, but do NOT use ultra-pasteurized. I tried 6 cups milk made from skim milk powder and 2 cups 1% milk and it worked out fine but is thinner than store bought yogurt. The site I found this recipe on suggests adding a package of unflavored gelatin to the yogurt when you add the culture to the milk to thicken it but we're fine with thinner yogurt.

--1/2 cup store-bought natural, live/active culture plain yogurt (you need to have a starter. Once you have made your own, you can use that as a starter. Every few batches start again with store bought yogurt as the culture will weaken with time if you always use homemade yogurt for your starter.)

--frozen/fresh fruit for flavoring

--thick bath towel

Directions:
Plug in your crockpot and turn to low. Add an entire half gallon of milk. Cover and cook on low for 2 1/2 hours.
Unplug your crockpot. Leave the cover on, and let it sit for 3 hours.

When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in a bowl. Whisk in 1/2 cup of store-bought live/active culture yogurt. Then dump the bowl contents back into the crockpot. Stir to combine.
Put the lid back on your crockpot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation.

Go to bed, or let it sit for 8 hours. The longer you let it sit the thicker the yogurt will get but it will also get more tangy as well.

In the morning, the yogurt will have thickened---it's not as thick as store-bought yogurt, but has the consistency of low-fat plain yogurt.

Chill in a plastic container(s) in the refrigerator. Your fresh yogurt will last 7-10 days. Save 1/2 cup as a starter to make a new batch. My batch filled 3 reused 650g yogurt containers plus two small bowls for the boys breakfast.

Add fruit as desired, I added a little sugar but this may not be needed if you bled the fruit with the yogurt instead of cutting up the fruit. Honey can also be used as a sweetener instead of sugar.

Cost of making homemade yogurt:
$1.42 - skim milk powder,
$0.51 - 1% milk
$0.52 - store bought yogurt
Total cost: $2.45 plus whatever fruit you would use to flavor. Approximately $0.82 per 650g container of plain yogurt!!!
A typical fruit yogurt that I buy in the store costs $3.49 for a 650g container.

Bean Casserole

1/2 lb. bacon
1 lb. ground beef
1 cup chopped onion
2 cans pork and beans
1/4 cup barbecue sauce
1/4 cup ketchup
1/4 cup brown sugar
1/4 cup sugar
1 Tbsp. prepared mustard
1 Tbsp. molasses
1 tsp. salt
1/2 tsp. chili powder

In a large skillet, cook bacon, beef and onion until meat is browned and onion is tender; drain. Transfer to a greased 2 1/2 quart baking dish; add beans and mix well. In a small bowl, combine the remaining ingredients; stir into beef/bean mixture. Cover and bake at 350 degrees for 45 minutes. Uncover and bake 15 more minutes. Yield: 6 servings. We like to serve this with rice.

Potato Cheese Soup

6 cup potatoes, peeled & diced
1 cup carrots, shredded (I often cut the carrots into pieces and blend all of the soup to make it smooth)
1/2 cup onion, chopped
1 tbsp. fresh parsley, chopped
2 chicken flavoured bouillon cubes
1/2 tsp. salt
1/4 tsp. pepper
2 cups water
1/4 cup all-purpose flour
3 cups milk
2 cups cheddar cheese, shredded

In a large pot; add potatoes, carrots, onion, parsley, bouillon cubes, salt and pepper. Add water and bring to boil over medium-high heat. Reduce heat and let simmer, uncovered, until potatoes are soft, 8 to 10 minutes.

Meanwhile, in a small bowl; place flour and 1/2 cup (125 ml) milk. Whisk to mix and set aside.

When the potatoes are cooked - don`t drain them. Push them to one side of the pot. Working over low heat; whisk the flour and milk mixture into potato broth. Cook, stirring, until broth thickens. Add remaining milk and cheese. Cook, stirring, until cheese is melted and smooth, 4 to 5 minutes. Then, if you wish, mash potatoes with potato masher or blend it with a hand blender. When ready to serve; you can garnish with cooked, crumbled bacon, chopped green onions, a bit more grated cheese or just as is.

Chicken and Chickpea Stew

2 celery stalks
2 carrots diced
1 onion chopped
2 garlic cloves minced
4 cups less sodium chicken broth
3 cups marinara sauce ( I use my homemade tomato sauce)
1 - 19 oz. can chickpeas rinsed and drained
1 -19 oz. can white kidney beans rinsed and drained
1 1/2 cups dry short tube pasta
1/2 tsp. pepper
8 skinless, boneless chicken thighs cut into 1/2 inch cubes ( I've actually never made this with chicken as there is plenty of protein with the chickpeas and beans, but I'm sure it would taste good with chicken)
1/2 cup grated fresh parmesan ( I use mozzarella cheese as I don't have parmesan in the house)

IN large sauce pan heat olive oil over medium heat. Add celery, onion and carrot and saute until tender. Add garlic and cook about 1 minute, stirring constantly.

ADD broth, marinara, chickpeas, kidney beans, pasta and pepper and bring to a boil.

REDUCE heat to low-medium and simmer until pasta is tender, about 10-12 minutes.

ADD chicken to pan and cook 3-5 minutes until chicken is done.

SPRINKLE with parmesan and serve.

White Chocolate Cranberry Cookies

1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 tsp. vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup white chocolate chips
1 cup dried cranberries

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.
Note: I doubled the recipe – used 2 c. Spelt flour and 1 c. White flour, and one whole white Easter bunny chopped up.

Southwestern Baked Spaghetti

* 8 ounces uncooked spaghetti, cooked
* 1/2 cup milk
* 1 egg
* 1 lb ground beef
* 1 medium onion, chopped
* 1 medium green bell pepper, chopped
* 2 garlic cloves, minced
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* 1/2 teaspoon oregano
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 2 (8 ounce) cans tomato sauce
* 1/2 cup shredded cheddar cheese
* 1/2 cup shredded monterey jack cheese
(I used 1 cup edam/mozzarella cheese mix instead of cheddar and monterery jack cheese. You can buy this pre-shredded mix at Superstore. I like to use this for most Italian style dishes.)

Combine hot drained spaghetti, milk and egg; mix well. Pour spaghetti mixture into a buttered 9X13 inch casserole dish. Brown ground beef with onion, bell pepper and garlic in a large skillet; drain. Return drained meat back into the skillet and add seasonings; Cook for 2 minutes. Stir in tomato sauce and cook for 2 more minutes. Spread meat mixture over spaghetti. Sprinkle with cheese. Bake at 425°F for 10 minutes or until cheese melts and is bubbly. Remove from oven and let stand for 10 minutes.

Tangy Cranberry Bread for Bread Machines

REGULAR LOAF

3/4 cup cranberry juice
2 cup white bread flour
1 tbsp dry milk
1 tsp salt
1 tbsp butter
1/4 cup cranberries, dried
2 tbsp orange marmalade
1 tsp fast rise yeast **or**
2 tsp active dry yeast

LARGE LOAF

1 1/4 cup cranberry juice
3 cup white bread flour
2 tbsp dry milk
1 1/2 tsp salt
2 tbsp butter
1/3 cup cranberries, dried
3 tbsp orange marmalade
2 tsp fast rise yeast **or**
3 tsp active dry yeast

Tangy Cranberry Bread For Bread Machine Directions
Dried cranberries are sometimes called "ruby raisins." SUCCESS HINTS:
Place dried cranberries away from water if baking on delayed time
cycle.

Butterhorn Rolls

1 cup milk
1 heaping tbsp. yeast
1/2 cup warm water
1/2 cup melted lard, shortening or margarine (I know margarine isn't lard or shortening but it works for me!)
1/2 cup sugar
1 tsp. salt
3 eggs, beaten
5 cups white flour (I have used 3 cups white and 2 cups whole wheat flour that have made really nice rolls as well)

Scald and cool milk. Add prepared yeast (yeast, 1 tsp. sugar, water for 10 minutes). Add lard, sugar and salt. Add eggs and beat well. Add flour and stir well for 2 minutes. Cover with towel till double in bulk. Divide dough into four equal portions. Roll and spread lightly with margarine. Cut into 8 equal pieces and roll up into crescents. Let rise till double in size. Bake at 350 degrees for 12 minutes. Makes 32 rolls.

Zucchini Skillet

1 lb. ground beef
2 cups zucchini, thinly sliced
1 onion, diced
1 green pepper, sliced
1 1/2 tsp. salt
1 tsp. sugar
1/2 tsp. basil
1/4 tsp. pepper
1/2 tsp. garlic powder
2 tomatoes peeled and diced or 1 - 8 oz. can tomato sauce (I use fresh or canned diced tomatoes)
1 - 8 oz. pkg. shredded cheddar or mozzarella cheese

Brown meat in skillet, drain off excess fat. Add the remaining ingredients, except the cheese. Mix, simmer over low heat till bubbly (20-25 minutes). Sprinkle cheese just before serving. Serve over rice. Serves 4-6. I've also added chopped carrots to this as well. This is a great meal to make in summer when you have fresh produce from the garden!

Honey Flax Bread for Bread Machines

1 cup warm water
1/4 cup honey
1 Tbsp. oil or apple sauce (I use apple sauce and it's a good replacement for oil)
1 tsp. salt
1/2 cup ground flax seed (the original recipe calls for oats but we prefer flax seed)
2 1/2 cups whole wheat flour (for lighter, fluffier bread use half white flour and half whole wheat)
1 tsp. yeast

Add these ingredients in this order to your bread machine. Don't let the yeast touch the liquids especially if you're using the time delay option. I like to let the bread machine mix the dough and then take it out and put it in a loaf pan. I then let it rise for 30 minutes in a 100 degree oven and then bake at 350 degrees for 30 minutes. I have an older bread machine and it doesn't bake that well and I prefer the shape of the loaf from the loaf pan. This makes a one pound loaf. I usually make two loaves a week and we rarely buy bread anymore as this is so much better!

Double Brownies and Chocolate chip cheesecake bars

I am posting two recipes that are amazing on their own, but today I tried combining them and it made an amazing birthday cake for my sister-in-law!

Double Brownies

Chocolate layer:

2 eggs
1 pinch of salt
1 cup granulated sugar
3/4 cup all purpose flour
1/2 cup butter or margarine
1/4 cup cocoa

Beat eggs till foamy. Add sugar, flour, and salt. Melt butter and cocoa together. Add to egg mixture and blend well. Spread in greased 9 x 13" pan. Set aside.

Butterscotch layer:

1/2 cup butter or margarine
1 1/2 cups brown sugar
2 eggs
2 tsp. vanilla
1 1/2 cups flour
1/4 tsp. salt
3/4 cup chocolate chips

Cream butter and sugar. Add eggs and vanilla. Beat until well mixed. Add flour, salt and chocolate chips. Stir. Spon over chocolate layer in small daubs. Bake in 350 degree oven for 30 minutes until brownies begin to pull away from the sides of the pan.

Chocolate chip cheesecake bars

1-2 recipes chocolate chip cookie dough depending on size of recipe

Beat:
1 (8 oz.) package cream cheese
1/2 cup sugar
1 egg

Put 1/2 of cookie dough in 8 x 10" pan. Spread filling over top. Crumble remaining dough over top. Bake at 350 degrees for 35-40 minutes.


Now to combine the recipes use cream cheese mixture between the chocolate and butterscotch layers of the double brownie and bake about 35 minutes till done. If you really like the taste of cream cheese do 1 1/2 recipes of the cream cheese mixture as it's not as strong when put in a 9 x 13 pan.

Easy Pear Cobbler

2 to 2  1/2 cups sliced fresh pears (I used 3 pears and it worked well)

1 cup sugar divided

1/4 cup butter

3/4 cup flour

2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon salt

3/4 cup milk

1 egg

Mix pears with 1/2 cup sugar and let stand. Put butter in 2 quart casserole and place in 325 degree oven until melted. Combine all dry ingredients, including the remaining 1/2 cup sugar. Mix well. Whisk together the milk and egg; slowly combine with dry ingredients to make a batter. Pour over melted butter. Do not stir. Spoon pears over the batter. Do not stir. Bake at 325  for 50-60 minutes, or until nicely browned and pears are tender.

Serve hot or cold with ice cream or whipped cream.

Kale Potato Soup

1 large bunch kale (chopped)

Steam and set aside. (Don't cook it with the potatoes; the flavor will be too strong.)

1 tablespoon butter

1 large onion (I use 1/2 of quite a large onion)

1 tsp. garlic powder or 1 clove of garlic

Melt butter in soup pot. Add onion and saute until golden. Add garlic and saute another minute.

2 large potatoes

2 cups hot water or broth (I use chicken broth)

Add to pot with the onion, bring to boil, reduce heat and simmer until potatoes are soft. Remove half of the cooked potatoes; puree the rest with the cooking liquid and return to the soup pot. Return reserved potatoes and steamed kale to soup pot. (Puree everything if a smooth texture is desired. I puree the kale as well but leave some potato chunks as Kyle likes some chunks in his soup.)

3 cups water or broth

1/2 teaspoon salt (don't over salt, not much is needed with this soup)

pepper to taste

Add along with additional hot water or milk to preferred consistency. Heat gently until hot and serve. ( I like to add 1 cup of milk mixed with 2 heaping tablespoons of flour to make a creamier soup)

Kale is a good source of calcium, beta carotene, vitamin K, vitamin C and iron.

Starting Out

This is my first attempt at blogging. The reason for this blog is to have a place to store all our family's favorite recipes in one location. No more searching through dozens of cook books to find that one recipe! Please feel free to try the recipes out as well and let me know what you think of them or how you would/have changed them!