Pfeffernuesse (German Peppernuts)

Ingredients:
1 cup butter
2 cups white sugar
1 cup brown sugar
1 cup white syrup
1/2 teaspoon cinnamon
1/2 teaspoon Anise Seed or Oil
1 teaspoons baking powder
1 cup sour cream
½ teaspoon ginger
½ teaspoon cloves
½ teaspoon nutmeg
½ teaspoon salt
1 teaspoon soda
1 teaspoon vanilla
1 cup nuts
6 –7 cups flour

Directions:
Mix well - Let stand overnight in the refirgerator.

Roll the size of a pencil and slice off about peanut size and spread on ungreased cookie sheet.

Place on cookie sheet and bake at 350º F. for 10 to 12 minutes. Store in sealed container to retain crispness.

Pfeffernuesse (German Peppernuts)

Ingredients:
2 cups brown sugar
1 ½ cups butter or hard margarine
3 ½–4+ cups flour
1 egg, beaten
1 tsp salt, scant
1 teaspoon baking powder
1 teaspoon cinnamon
¾ teaspoon cloves
½ teaspoon nutmeg
½ teaspoon allspice
½ teaspoon ginger
¼ teaspoon anise
1/2 cup pecans

Directions:
Cream butter and sugar. Add remaining ingredients and mix, adding enough flour to form a very stiff dough. Press well-chilled dough into cookie boards (flour mold well, press dough in with fingers, level it off, then turn the board over and bang one on the counter so the cookie drops out).* Place on cookie sheet and bake at 350º F. for 10 to 12 minutes. Store in sealed container to retain crispness.

We rolled them out the size of a pencil and sliced.

Baby BLT

Ingredients:
1 Pound bacon, cooked and crumbled
1/2 cup Mayonnaise
1/4 cup green onions, chopped
2 Tablespoons chopped fresh parsley
24 cherry tomatoes
Directions
Dirrections:
1. Place bacon in a large, deep skillet. Cook over medium high heat for 6-8 minutes, or until evenly brown. Once cooled, crumble and set aside.
2. In a bowl, stir together the mayonnaise, bacon, green onions, and parsley until well blended. Set aside.
3. Cut a small slice from the top of each tomato. Using a melon baller or small spoon, scoop out the inside of each tomato and discard. Fill each tomato with the bacon mixture, and refrigerate for 1 hour.
Serve chilled.
Nutritional FactsNutritional Facts

Servings per Recipe:24 Calories:73 per serving.

Amount per serving:
Total Fat: 6.8g
Cholesterol: 8mg
Sodium: 128mg
Total Carbs: 1g
Dietary Fiber: 0.2g
Protein: 2.1g
Serving Size

1

Candied Walnuts

Ingredients

* 1 pound walnut halves
* 1 cup white sugar
* 2 teaspoons ground cinnamon
* 1/4 teaspoon salt
* 6 tablespoons milk
* 1 teaspoon vanilla extract

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Spread nuts in a single layer over a baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen.
2. Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 8 minutes, or until the mixture reaches the soft ball stage of 236 degrees F (113 degrees C). Remove from heat, and stir in vanilla immediately. .
3. Add walnuts to sugar syrup, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork. Cool, and store in airtight containers.

Nutritional Information open nutritional information

Amount Per Serving Calories: 238 | Total Fat: 18.6g | Cholesterol: < 1mg

Slow Cooker Tamale Pie

Ingredients

* 1 pound ground beef
* 1 (15 ounce) can kidney beans, drained and rinsed
* 1 (10 ounce) can enchilada sauce
* 1 1/2 teaspoons garlic powder
* 1 (8.5 ounce) package corn bread/muffin mix
* 1/3 cup milk
* 1 egg
* 2 tablespoons melted butter
* 1/2 cup shredded Cheddar cheese

Directions

1. Place the ground beef in a skillet over medium heat, and cook and stir the beef until it is browned, about 10 minutes, breaking up the meat as it cooks. Drain the beef, and place it into the slow cooker. Stir in the kidney beans, enchilada sauce, and garlic powder.
2. In a bowl, combine the corn bread mix with milk, egg, and butter, and stir until just mixed. Stir in the Cheddar cheese. Spoon the corn bread mixture over the beef mixture in the slow cooker.
3. Set the cooker to Low, cover, and cook until the corn bread topping is cooked through and set, about 5 hours.
Nutritional Information open nutritional information

Amount Per Serving Calories: 463 | Total Fat: 22g | Cholesterol: 103mg

Simple Ranchy Breaded Fish Fillets

Ingredients

* 3/4 cup Italian seasoned bread crumbs
* 1 (1 ounce) package dry Ranch-style dressing mix
* 2 1/2 tablespoons vegetable oil
* 1 pound tilapia fillets
* 2 teaspoons butter
Directions

1. Place the bread crumbs in a bowl. In a shallow dish, mix the dressing mix and oil to form a paste. Coat the tilapia fillets with the paste, then dredge in the bread crumbs to lightly coat.
2. Melt the butter in a skillet over medium heat. Place the fillets in the skillet, and cook 5 minutes on each side, or until golden brown and easily flaked with a fork.

Nutritional Information open nutritional information

Amount Per Serving Calories: 310 | Total Fat: 13.3g | Cholesterol: 47mg

New foods in India

There are alot of fruits that I have never seen before. The custard apple is one of them.

This is the custard apple on the tree.



It takes a little like a watermellon. It has alot of seeds, but it is very sweet and good.

Pat-in-Pie Crust

This was the crust for the apple pie we made for the India Thanksgiving. It was Marsha Brown's recipe. It was very easy and really good. For those that have trouble with pie crust you have to try this!
Ingredients:
1 ½ CUPS UNSIFTED Pillsbury flour*
2 teaspoons sugar
1 teaspoon salt
½ cup oil
2 tablespoons milk
Directions:
Combine flour, sugar and salt. Add oil and milk; mix well and pat in 9-inch pie pan, fluting edge if desired. Fill with desired filling. Bake as directed in filling recipe. For baked pie shell, bake at 425 degrees for 10 to 12 minutes. 9 inch crust
NOTE:
*With self-rising flour, omit salt.

Sweet Potato Souffle

In India the sweet potatoes are not orange, they are kind of yellow. We couldn't find any marshmellows or brown sugar so Marsha made a delicious Sweet Potato Souffle. Everybody loved it. So she is going to share:
Sweet Potato Souffle
Ingredients:
3 cups sweet potatoes/cooked and mashed
1 cup sugar
3 eggs
½ cup milk or cream
½ stick butter
½ tsp salt
1 tsp vanilla
Directions:
Combine all ingredients. Put into baking dish. Sprinkle with topping. Bake at 350 degrees until bubbly and brown, about 30 minutes
Topping:
1 cup brown sugar
½ cup flour
½ stick butter
½ cup pecans
Directions:
Cream together brown sugar, flour & butter. Stir in pecans.

Your Age by Chocolate Calculator

1. Worst Packaged Food in America

Marie Callender's Creamy Parmesan Chicken Pot Pie
1,060 calories
1,440 mg sodium
64 g fat (24 g saturated)

Marie Callender's perpetrates the ultimate sleight of hand here: The nutrition information says this medium-size entrée has two servings, but honestly, when have you ever split a potpie? Lard-strewn pastry tops and cream-based fillings are the lowest common denominators of the nutritionally nefarious potpie, and this one, with an ingredient list that reads like an O-Chem final, beats out dozens of horrendous iterations to earn this special place on our list.
Sodium Equivalent: 8 small bags of potato chips
Fat Equivalent: 23 strips of bacon
Calorie Equivalent: 7 Taco Bell Fresco Beef Tacos

Eat This Instead!
Marie Callender's Oven Baked Chicken (369 g)
320 calories
990 mg sodium
12 g fat (3 g saturated)

Greek Salad

Prep: 10min
Cook: 0min
Total: 10min
Servers: 4
Ingredients:
3 cups torn romaine lettuce
1 cup torn escarole or curly endive
1/4 cup thinly sliced red onions
1/4 cup thinly sliced radishes
1 medium tomato, cut into 8 wedges
2 tablespoons lemon juice
2 teaspoons olive oil
1 tablespoon nonfat plain yogurt
1 teaspoon honey
1/4 teaspoon dried oregano
salt
ground black pepper
Directions
1. In a large salad bowl, combine the lettuce, escarole or endive, onions, radishes and tomatoes.
2. In a jar, combine the lemon juice, oil, yogurt, honey and oregano; shake to combine. Add salt and pepper to taste. Pour over the salad; toss well.
Nutritional Facts per serving
CALORIES 50.2 CAL

FAT 2.5 G

SATURATED FAT 0.4 G

CHOLESTEROL 0.1 MG

SODIUM 52.3 MG

CARBOHYDRATES 6.9 G

TOTAL SUGARS 3.9 G

DIETARY FIBER 2.1 G

PROTEIN 1.4 G

APPLE PIE

Apple pie sounds so good. I would just love a slice of pie and coffee right now!

DUTCH APPLE PIE

two crust pie, approximately 8 or 9 inches. (top and bottom)
2 cups AP flour
1 teaspoon salt
2 teaspoons sugar
4 ounces shortening chilled
2 1/2 ounces butter chilled but not frozen.
1/2 cup ice water or as needed
2 teaspoons vinegar
1 egg, slightly beaten
Combine the dry ingredients and mix. As you are mixing the dry ingredients add the shortening and butter until you get a pea like consistency with the dough. Add more butter if needed but do not go over 3 ounces for two crust or 1 1/2 ounces for single crust. Make sure the butter has been siting out of the fridge for 1/2 hour, it should be cold but workable, and that the shortening is chilled as well but not frozen or hard.

Next add the vinegar and beaten egg. Then slowly pour in the 1/2 cup ice water until the dough starts to come together. As soon as it comes together, stop adding the water and stop mixing. Wrap the dough in plastic and let it rest for 4 hours.

After the dough has rested, gently roll out on parchment slightly bigger than the pie plate and using the parchment paper, turn the dough over onto the pie plate. It's easiest if you put the plate onto the dough. If the parchment paper is on a piece of cardboard or cutting board, so much the easier. (If you are making a top and a bottom, roll out about 1/2 for the bottom. I'll give you directions for the top in a minute.)

Trim and crimp and don't forget to dock, that is fork, the dough well. Cover with plastic and refrigerate.

Dutchesque Apple Pie filling
6 Empire apples
1/3 - 1/2 cup white sugar
2 tablespoons quick (minute) tapioca
2 teaspoons lemon juice
1/4 teaspoon salt
1/2 - 1 teaspoon cinnamon

For the Dutch apple pie, core and peel the apples, I like to use Empire for this pie, and cut into 8-10 sections. Add about 1/3 a cup of sugar, 2 tablespoons tapioca, salt, lemon juice and cinnamon and toss together, taking care not to mush the apples.

Fill the prepared bottom with the filling. This pie needs to mound.

Roll out the dough and cover the pie, making sure to trim and crimp the edges together firmly so that the top will stick to the bottom. Use egg wash to moisten the top to stick the bottom and the top together. Use the same egg mixture as a wash on the top crust. Cut vents into the pie to allow steam to escape. Finally, sprinkle the top with brown sugar. (If you add 1/2 cup of heavy cream though the hole at the top, you get a real Dutch apple pie.)

Bake at 425F for 15 minutes and then continue baking at 375 for 35 - 40 minutes. When the crust is golden brown, it is done.
==========================
FRENCH APPLE PIE

single crust pie
1 cups AP flour
1/2 teaspoon salt
1 teaspoons sugar
2 ounces shortening chilled
1 1/2 ounces butter chilled but not frozen.
1/4 cup ice water or as needed
1 teaspoons vinegar
1/2 egg (2 tablespoons), slightly beaten
Combine the dry ingredients and mix. As you are mixing the dry ingredients add the shortening and butter until you get a pea like consistency with the dough. Add more butter if needed but do not go over 3 ounces for two crust or 1 1/2 ounces for single crust. Make sure the butter has been siting out of the fridge for 1/2 hour, it should be cold but workable, and that the shortening is chilled as well but not frozen or hard.

Next add the vinegar and beaten egg. Then slowly pour in the 1/2 cup ice water until the dough starts to come together. As soon as it comes together, stop adding the water and stop mixing. Wrap the dough in plastic and let it rest for 4 hours.

After the dough has rested, gently roll out on parchment slightly bigger than the pie plate and using the parchment paper, turn the dough over onto the pie plate. It's easiest if you put the plate onto the dough. If the parchment paper is on a piece of cardboard or cutting board, so much the easier. (If you are making a top and a bottom, roll out about 1/2 for the bottom. I'll give you directions for the top in a minute.)

Trim and crimp and don't forget to dock, that is fork, the dough well. Cover with plastic and refrigerate.


French Apple Pie Filling
2 Empire
1 Fuji
2 Granny Smith
1 Rome
1 tablespoon lemon juice
1/2 - 1 cup white sugar
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon Chinese five spices
2 tablespoons instant (minute) tapioca

The important part of this pie is to core the apple, do not peel, and slice very thinly. I like to use the 1mm setting on my Cuisinart to slice these apples. Make sure that as you slice them, add the lemon juice. You may use up to 2 T of lemon juice. And make sure the apples are well mixed. Then add the rest of the ingredients and gently toss the thinly sliced apples, mixing the ingredients.

Next, lay the apples in a spiral starting from the edge and working inward until you build up a big mound of apples slices. The bigger the better. Again, this is a mounding pie. Feel free to use 2 Rome apples if needed.

Cover the top with a generous amount of streusel topping. Combine 1/3 cup of brown sugar, 1/2 cup AP flour and 1/3 cup of butter. Mix till you get a nice crumbly topping.

Bake for 15 minutes at 425F and then lower to 375 and continue baking for 45 minutes or until the streusel topping is slightly browned.

No matter what pie you do, let cool on a rack before serving. You may serve this at room temperature or warm. Add some cinnamon ice cream and you have a favorite dessert here at the Arms.

Breakfast Pies

Ingredients

* 3/4 pound breakfast sausage
* 1/8 cup minced onion
* 1/8 cup minced green bell pepper
* 1 (12 ounce) can refrigerated biscuit dough
* 3 eggs, beaten
* 3 tablespoons milk
* 1/2 cup shredded Colby-Monterey Jack cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large, deep skillet over medium-high heat, combine sausage, onion and green pepper. Cook until sausage is evenly brown. Drain, crumble, and set aside.
3. Separate the dough into 10 individual biscuits. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups. Evenly distribute sausage mixture between the cups. Mix together the eggs and milk, and divide between the cups. Sprinkle tops with shredded cheese.
4. Bake in preheated oven for 18 to 20 minutes, or until filling is set.

125 Best Packaged Foods For Women

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November is National Peanut Butter Month!

Peanut Butter Lovers Month Check it OUT

Onion Roasted Sweet Potatoes

Ingredients

* 2 (1 ounce) packages dry onion soup mix
* 2 pounds sweet potatoes, peeled and diced
* 1/3 cup vegetable oil

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. In a large bowl, toss the dry onion soup mix, sweet potatoes and vegetable oil until the sweet potatoes are well coated.
3. Arrange the mixture on a large baking sheet. Bake in the preheated oven 40 to 50 minutes, or until the sweet potatoes are tender.

Halloween Chocolate Candy Bark

Halloween chocolate candy bark requires only four components: chocolate, candy, a cookie sheet and parchment paper (assuming you have an oven/stove accessible.

You can easily adapt this recipe for the holidays - with red/green M&Ms, peppermint candy and even dried cranberries as one party-goer suggested - or with candy to reflect your favorite sport team's colors.

If you have leftover Halloween candy that you need to get out of the house before you lapse into sugar-coma, make a batch of this, bring it into the office, and you'll have permanent job security.

Chocolate Candy Bark (for Halloween, or any occasion)
Ingredients:

4 ounces white chocolate
Crushed up Oreos
Crushed up Butterfinger Bars
M & M's (You can even specially order your favorite colors)
Milk Chocolate-for drizzling (optional)

Directions:

1. Line a baking sheet with parchment paper.

2. Place the white chocolate in a metal bowl. Put the metal bowl over a pot of simmering water. Make sure the bowl does not touch the water. Stir the chocolate frequently with a rubber spatula. When the chocolate is smooth and fully melted, remove the bowl from the heat. Wipe off the bowl if there is any condensation.

3. Let the white chocolate cool for a minute or two. Stir to make sure it doesn't harden. Pour the chocolate onto the baking sheet with parchment paper. Spread it with a spatula until it is about 3/8 inch thick.

4. Sprinkle Oreos, Butterfinger pieces, M & M's over the white chocolate.

5. Melt the milk chocolate in the microwave and drizzle over the Butterfinger portion.

6. Let the chocolate cool and harden. I put the pan in the refrigerator. It was ready in about 30-45 minutes.

7. Once the chocolate is set and hard, break bark into pieces.

Giving Thanks

It's here--Thanksgiving is just a few weeks away, and it's time to start planning that menu. From the turkey and side dishes to the delicious desserts, you know your holiday table is going to be stocked full of family favorites, so take the time to try a new recipe. You'll love the new addition to the holiday!


Cranberry Puffs

Ingredients

* 3/4 cup fresh cranberries
* 1 jalapeno pepper, stem removed
* 1/4 cup white sugar
* 1/2 cup mayonnaise
* 1 (8 ounce) package cream cheese, softened
* 1 (14 ounce) package wonton wrappers
* 3 cups canola oil for frying


Directions

1. In a food processor, combine the cranberries, jalapeno pepper, sugar and mayonnaise. Process until smooth. This will be your cranberry relish. Set aside half of this mixture, and pour the rest into a medium bowl. Mix cream cheese into this half until well blended.
2. Lay a few wonton wrappers at a time out on a clean surface. Spoon about 1 teaspoon of the cream cheese mixture onto the center of each one. Pinch the corners together to make a triangle shape. If they don't stick, wet them with a little water using your finger. Set aside on a piece of waxed paper while you assemble the remaining puffs.
3. Heat the oil in a large deep skillet over medium to medium-high heat. When the oil is hot, carefully set 5 to 10 of the dumplings in the pan. Do not over crowd the pan. Fry on each side until golden brown. Remove from the hot oil using tongs and place on paper towels to drain. Serve on a platter with the reserved cranberry relish as a dipping sauce. The sooner you eat them, the better they taste.

Oven Barbecue Chicken

This is homemade barbeque sauce cooked over chicken without the grill!
Ingredients:
10 chicken wings
3 tablespoons butter
1 tablespoon onion powder
5 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 cup ketchup
1/2 cup water
2 tablespoons prepared mustard

Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a small saucepan, melt butter or margarine. Add onion powder, sugar, Worcestershire sauce and mustard; mix well. Dilute ketchup with water and add to saucepan mixture. Let simmer for 15 minutes.
3. Place chicken wings in a 9x13 inch baking dish. Pour saucepan mixture over chicken. Bake, uncovered, in the preheated oven for about 45 minutes.

Sweet Potato Gnocchi

A new and yummy twist to Gnocchi. Pair this up with butter or your favorite alfredo sauce. This recipe can be made with butternut squash instead of the sweet potatoes.
PREP TIME 30 Min
COOK TIME 35 Min
READY IN 1 Hr 5 Min

Ingredients:
2 (8 ounce) sweet potatoes
1 clove garlic, pressed
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 egg
2 cups all-purpose flour

Directions:
1. Preheat the oven to 350 degrees F (175 degrees C). Bake sweet potatoes for 30 minutes, or until soft to the touch. Remove from the oven, and set aside to cool.
2. Once the potatoes are cool enough to work with, remove the peels, and mash them, or press them through a ricer into a large bowl. Blend in the garlic, salt, nutmeg, and egg. Mix in the flour a little at a time until you have soft dough. Use more or less flour as needed.
3. Bring a large pot of lightly salted water to a boil. While you wait for the water, make the gnocchi. On a floured surface, roll the dough out in several long snakes, and cut into 1-inch sections. Drop the pieces into the boiling water, and allow them to cook until they float to the surface. Remove the floating pieces with a slotted spoon, and keep warm in a serving dish. Serve with butter or cream sauce.

Corn Tortilla Quiche

A corn tortilla crust makes this tasty quiche a snap to assemble. 'Cheesy wedges are great for breakfast, lunch or dinner'.

PREP TIME 15 Min
COOK TIME 45 Min
READY IN 1 Hr

Ingredients:
3/4 pound bulk pork sausage
5 (6 inch) corn tortillas
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
1/4 cup canned chopped green chiles
6 eggs, beaten
1/2 cup whipping cream
1/2 cup small curd cottage cheese
1/2 teaspoon chili powder
1/4 cup minced fresh cilantro or parsley

Directions:
In a skillet, cook the sausage until no longer pink; drain. Place four tortillas in a greased 9-in. pie plate, overlapping and extending 1/2 in. beyond rim. Place remaining tortilla in the center. Layer with sausage, Monterey Jack and cheddar cheeses and chilies. Combine eggs, cream, cottage cheese and chili powder; slowly pour over chilies. Bake at 350 degrees F for 45 minutes or until the center is set and puffed. Sprinkle with cilantro. Cut into wedges.

Burgundy Pork Tenderloin

It is very easy to fix, and it is very rich tasting. Serve with baked potato.
PREP TIME 30 Min
COOK TIME 1 Hr
READY IN 1 Hr 30 Min

Ingredients:
2 pounds pork tenderloin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 onion, thinly sliced
1 stalk celery, chopped
2 cups red wine
1 (.75 ounce) packet dry brown gravy mix

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all.
3. Bake in the preheated oven for 45 minutes.
4. When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.

Sweet And Sour Glazed Chicken

This dish is easy, tangy and terrific. The sweet and sour tastes come with a twist, using fruit preserves instead of the usual fare. Great served with rice.

PREP TIME 15 Min
COOK TIME 45 Min
READY IN 1 Hr

Ingredients:
1 (3 pound) whole chicken, cut into pieces
1 (10 fluid ounce) bottle Russian-style salad dressing
1 cup apricot preserves
2 (1 ounce) packages dry onion soup mix

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Wash the chicken, pat dry and arrange in a 9 x 13 inch baking dish.
3. Mix Russian dressing, preserves and soup mix together in a bowl and spoon the mixture over the chicken pieces. Bake in preheated oven for 45 to 60 minutes, occasionally spooning the sauce over the chicken.

Jack-O-Lantern Pumpkin Pancakes

These make a special breakfast on cool fall mornings. My boys loved to help me cook a batch up for a 'breakfast for supper' night around Halloween. Use any and all decorations you like to make jack-o-lantern faces on the pancakes. Try broken candy bar pieces, banana slices, raisins, crasins, or chopped nuts.
PREP TIME 10 Min
COOK TIME 5 Min
READY IN 15 Min

Ingredients:
1 cup all-purpose flour
1 cup quick cooking oats
1/4 cup brown sugar
2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup milk
1 egg, beaten
3/4 cup canned pumpkin
2 tablespoons vegetable oil
3/4 cup semisweet chocolate chips

Directions:
1. Stir together flour, oats, brown sugar, baking powder, cinnamon, cloves, and salt in a large bowl. In a separate large bowl, lightly beat together the milk, egg, pumpkin, and oil. Stir flour mixture into the pumpkin mixture, blending just until moistened.
2. Heat a lightly greased griddle over medium high heat.
3. Pour batter, 1/3 cup at a time, onto the prepared griddle. Make a jack-o-lantern face in each pancake with the chocolate chips. Cook until golden brown, 2 to 3 minutes per side.

Kathi's Garlic Bread

This is a great tasting garlic butter smeared on loves of Italian bread and broiled to a crunchy golden delight! Also great with cheese! Simply add cheese after broiling and return to oven until cheese is bubbly. Store any unused garlic butter smear in refrigerator for up to 2 weeks.

PREP TIME 10 Min
COOK TIME 5 Min
READY IN 4 Hrs 45 Min
Original recipe yield 2 loaves

Ingredients:
2 cups butter, softened
1 tablespoon olive oil
1/2 teaspoon celery salt
1 teaspoon poultry seasoning
1 teaspoon ground cumin
1 teaspoon onion powder
2 teaspoons garlic powder
2 loaves Italian bread

Directions:
1. Whip the butter, olive oil, celery salt, poultry seasoning, cumin, onion powder, and garlic powder together until light and fluffy. Cover; refrigerate at least 4 hours. Allow the mixture to return to room temperature before using.
2. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
3. Open the loaves of Italian bread with your fingers (do not use a knife) by pulling edges and ripping the bread into two equal portions (top and bottom). Spread the garlic butter evenly over the torn sides of the bread and place buttered-side-up onto a baking sheet.
4. Broil in the preheated oven until golden brown and crunchy on top, 4 to 5 minutes. Serve hot.

Blueberry Upside-Down Banana Nut Bread

PREP TIME 20 Min
COOK TIME 45 Min
READY IN 3 Hrs 5 Min
Original recipe yield 1 - 9x5 inch loaf

Ingredients:
1/2 cup canola oil
1/3 cup cold water
3 eggs
1 egg white
2 large bananas, mashed
1 cup white sugar
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
2 tablespoons flax seeds
1/4 cup chopped pecans
1 pint fresh blueberries
1/4 cup white sugar

Directions:
1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
2. Whisk together the canola oil, water, eggs, and egg white. Stir in the banana, then add 1 cup of sugar. Combine flour, baking soda, salt, and flax seeds in a separate bowl. Stir the banana mixture into the flour mixture. Fold in the pecans. Combine blueberries and 1/4 cup of sugar in a small bowl, then pour into the prepared pan. Carefully pour batter over the berries.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.

Honey Baked Chicken II

PREP TIME 15 Min
COOK TIME 1 Hr 15 Min
READY IN 1 Hr 30 Min

Ingredients:
1 (3 pound) whole chicken, cut into pieces
1/2 cup butter, melted
1/2 cup honey
1/4 cup prepared mustard
1 teaspoon salt
1 teaspoon curry powder

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken pieces in a shallow baking pan, skin side up. Combine the melted butter or margarine, honey, mustard, salt and curry powder and pour the mixture over the chicken. Bake in the preheated oven for 1 1/4 hours (75 minutes), basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear.

Fabulous Foolproof Lasagna

PREP TIME 15 Min
COOK TIME 45 Min
READY IN 1 Hr
Original recipe yield 1 - 9x13 dish

Ingredients:
1 pound Italian sausage, casings removed
1 pint ricotta cheese
1 egg, lightly beaten
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
8 ounces shredded mozzarella cheese, divided
1 (16 ounce) jar spaghetti sauce
12 no-boil lasagna noodles
3/4 cup grated Parmesan cheese

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium skillet over medium heat, cook the sausage until brown and the juices run clear. Drain and set aside.
3. In a small bowl, combine ricotta, egg, basil, thyme, garlic powder, oregano and half the shredded mozzarella. Mix well, and set aside.
4. Coat the bottom of a 9x13 baking dish with a little of the spaghetti sauce. Place three noodles in the bottom of the pan, not touching. Spread a layer of the ricotta mixture, a layer of sausage, and a layer of spaghetti sauce over the noodles. Repeat two more times. Top with the reserved mozzarella and Parmesan. Cover with foil.
5. Bake in preheated oven 30 minutes, remove foil and bake 15 minutes more, until golden and bubbly.

Chicken with Garlic, Basil, and Parsley

PREP TIME 10 Min
COOK TIME 40 Min
READY IN 50 Min

Ingredients:
1 tablespoon dried parsley, divided
1 tablespoon dried basil, divided
4 skinless, boneless chicken breast halves
4 cloves garlic, thinly sliced
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
2 tomatoes, sliced

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
2. Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.
3. Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.

Diet Help

I saw this on NightLine last night

Hungry Girl

Check it out!

Quinoa and Black Beans

Very flavorful alternative to black beans and rice. Quinoa is a nutty grain from South America.

PREP TIME 15 Min
COOK TIME 35 Min
READY IN 50 Min


Ingredients:
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro

Directions:
1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Questions about Quinoa:

quinoa
[ KEEN-wah ]
Although quinoa is new to the American market, it was a staple of the ancient Incas, who called it "the mother grain." To this day it's an important food in South American cuisine. Hailed as the "supergrain of the future," quinoa contains more protein than any other grain. It's considered a complete protein because it contains all eight essential amino acids. Quinoa is also higher in unsaturated fats and lower in carbohydrates than most grains, and it provides a rich and balanced source of vital nutrients. Tiny and bead-shaped, the ivory-colored quinoa cooks like rice (taking half the time of regular rice) and expands to four times its original volume. Its flavor is delicate, almost bland, and has been compared to that of COUSCOUS. Quinoa is lighter than but can be used in any way suitable for rice-as part of a main dish, a side dish, in soups, in salads and even in puddings. It's available packaged as a grain, ground into flour and in several forms of pasta. Quinoa can be found in most health-food stores and some supermarkets.

Spinach Tomato Tortellini

Cheese tortellini are served in a creamy tomato and spinach sauce. I love it!

PREP TIME 20 Min
COOK TIME 20 Min
READY IN 40 Min

Ingredients:
1 (16 ounce) package cheese tortellini
1 (14.5 ounce) can diced tomatoes with garlic and onion
1 cup chopped fresh spinach
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons dried basil
1 teaspoon minced garlic
2 tablespoons all-purpose flour
3/4 cup milk
3/4 cup heavy cream
1/4 cup grated Parmesan cheese

Directions:
1. Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes.
2. While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.
3. In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
4. Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.

Sassy Steak Marinade and Sauce

A tangy marinade and sauce for all types of steak. Flavorful but not too spicy. Can easily be doubled.
PREP TIME 10 Min
COOK TIME 20 Min
READY IN 1 Hr

Ingredients:
1 pound beef sirloin steaks
1 tablespoon olive oil
2/3 cup cocktail sauce
1/4 cup honey
3 tablespoons soy sauce
3 cloves garlic, crushed
1/4 teaspoon seasoning salt, or to taste
1 tablespoon olive oil
8 ounces sliced fresh mushrooms

Directions:
1. Pierce steaks all over with a fork, and place them into a resealable freezer bag. In a medium bowl, stir together 1 tablespoon of olive oil, cocktail sauce, honey, soy sauce, garlic, and seasoning salt. Pour over the steaks in the bag, seal, and refrigerate for 30 minutes or up to 6 hours, turning frequently.
2. Preheat an outdoor grill for medium-high heat. When grill is heated, lightly oil the grate.
3. Remove steaks from marinade, reserving marinade. Grill for about 7 minutes on each side, or to your desired degree of doneness.
4. While steaks are grilling, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add mushrooms, and cook until tender. Pour in reserved marinade, and bring to a boil. Boil for 5 minutes, or until thickened. Serve with steaks.

Bubble Pizza

This is my granddaughter's most requested meal when she comes to visit. It's a meal in itself, but a salad would go nice with it. Have fun experimenting with your favorite pizza toppings.
PREP TIME 20 Min
COOK TIME 30 Min
READY IN 1 Hr

Ingredients:
1 pound ground beef
1/4 pound sliced pepperoni sausage
1 (14 ounce) can pizza sauce
2 (12 ounce) packages refrigerated buttermilk biscuit dough
1/2 onion, sliced and separated into rings
1 (10 ounce) can sliced black olives
1 (4.5 ounce) can sliced mushrooms
1 1/2 cups shredded mozzarella cheese
1 cup shredded Cheddar cheese

Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in pepperoni, and cook until browned. Drain excess fat. Stir in pizza sauce. Remove from heat, and set aside.
2. Cut biscuits into quarters, and place in the bottom of baking dish. Spread meat mixture evenly over the biscuits. Sprinkle top with onion, olives and mushrooms.
3. Bake uncovered in preheated oven for 20 to 25 minutes. Sprinkle top with mozzarella and Cheddar cheese. Bake an additional 5 to 10 minutes, until cheese is melted. Let stand 10 minutes before serving.

Crazy Crust Apple Pie

The one that makes its own sweet, crumbly, biscuit-like crust!

PREP TIME 15 Min
COOK TIME 45 Min
READY IN 1 Hr
Original recipe yield 1 - 9 inch deep dish pie

Ingredients:
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup water
2/3 cup shortening
1 egg
1 (21 ounce) can apple pie filling
1 tablespoon lemon juice
1/2 teaspoon apple pie spice

Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a medium mixing bowl, combine flour, sugar, baking powder, and salt. Mix well, then add water, shortening, and egg. Mix on low speed until ingredients are combined, then beat on medium speed 2 minutes. Spread into pie pan.
3. In a medium bowl mix together pie filling, lemon juice, and apple pie spice. Spread over crust; do not stir.
4. Bake in preheated oven for 40 to 45 minutes, until crust is browned.

__________________________

“The longer I live the more beautiful life becomes. If you foolishly ignore beauty, you will soon find yourself without it. Your life will be impoverished. But if you invest in beauty, it will remain with you all the days of your life.” Frank Lloyd Wright

Chicken and Dumplings

Perfect for autumn nights, this main course is speedy, low in fat and a delicious one-dish meal

PREP TIME 10 Min
COOK TIME 20 Min
READY IN 30 Min

Ingredients:
3 celery ribs, chopped
1 cup sliced fresh carrots
3 (14.5 ounce) cans reduced sodium chicken broth
1/2 teaspoon poultry seasoning
1/8 teaspoon pepper
3 cups cooked, cubed chicken breast
1 2/3 cups reduced-fat biscuit/baking mix
2/3 cup fat-free milk

Directions:
1. In a Dutch oven coated with nonstick cooking spray, saute celery and carrots for 5 minutes. Stir in the broth, poultry seasoning and pepper. Bring to a boil. Reduce heat; simmer, uncovered. Add the chicken.
2. For dumplings, combine biscuit mix and milk. Drop by tablespoonfuls onto simmering broth. Cover and simmer for 10-15 minutes or until a toothpick inserted into a dumpling comes out clean (do not lift cover while simmering).


Nutritional Analysis:
1 cup chicken mixture with 3 dumplings equals 282 calories, 5 g fat (1 g saturated fat), 60 mg cholesterol, 1,022 mg sodium, 29 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges: 3 very lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

Chili

I use ground turkey and nobody can tell the difference. Can be made on the stove or in the slow cooker. It's quick, easy and so good.

PREP TIME 10 Min
COOK TIME 1 Hr 45 Min
READY IN 1 Hr 55 Min

Ingredients:
2 pounds lean ground beef
1 (46 fluid ounce) can tomato juice
1 (29 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 1/2 cups chopped onion
1/4 cup chopped green bell pepper
1/8 teaspoon ground cayenne pepper
1/2 teaspoon white sugar
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
1 1/2 teaspoons ground cumin
1/4 cup chili powder

Directions:
1. Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
2. In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)

Mississippi Mud Cake

A very rich cake and one of my favorites

Original recipe yield 1 - 9x13 inch cake

Ingredients:
2 cups white sugar
2 sticks butter, softened
2/3 cup unsweetened cocoa powder
1 1/2 cups flaked coconut
4 eggs
1 1/2 cups all-purpose flour
1 teaspoons vanilla extract
1 1/2 cups chopped pecans

12 ounces marshmallow creme

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch baking pan.
2. Cream together cocoa, white sugar, and butter until light and fluffy. Add the eggs, and vanilla and beat well.
3. Mix flour, baking powder, coconut, and chopped pecans together into the egg mixture and stir until just combined. Pour batter into the prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes.
5. When done spread marshmallow cream over top of cake while still hot. Let cake cool completely then ice with chocolate icing.

To Make Chocolate Icing:
1 box confectioners' sugar
1 stick butter
1/3 cup unsweetened cocoa powder
1 teaspoons vanilla extract
1/2 cup canned evaporated milk

Directions:
1. Beat together the confectioner's sugar, the remaining cocoa, vanilla, and butter. Continue to beat and add enough evaporated milk to make icing
2. Spread on cake.

White Chocolate Cake

This is a very heavy white chocolate cake with a white chocolate frosting. I used 3 cake pans instead of 2, raspberry jam between the layers

PREP TIME 20 Min
COOK TIME 35 Min
READY IN 55 Min
Original recipe yield 1 - 2 layer 9 inch cake

Ingredients:
1/4 lb. white chocolate
1 cup butter
1/2 cup boiling hot water
2 cups white sugar
4 eggs (seperated)
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 cup nuts
1 teaspoon baking soda
1 cup buttermilk
1 cup coconut

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the cups flour, baking soda, baking powder and salt. Set aside.
2. In small saucepan, melt white chocolate in boiling hot water. Stir until smooth, and allow to cool to room temperature.
3. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks one at a time, beating well with each addition. Mix in melted white chocolate and teaspoon vanilla. Stir in flour mixture alternately with buttermilk.
4. Beat egg whites until stiff. Fold in egg whites into batter
5. Gently fold in nuts and coconut.
6. Pour into two 9 inch round cake pans. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean.

To make Frosting:
Frosting:
1 can evaporated milk
3 eggs
1 teaspoon vanilla
1 cup coconut
1 cup sugar
4 teaspoon butter
nuts

Directions:
1. In a medium sauce pan mix milk, sugar and butter, bring to boil over medium heat, stirring constantly, until mixture is very thick.
2. Add vanilla and cook over low heat 15 mintues.
3. Add coconut and nuts and beat.
4. Spread between layers, on top and sides of cake.

Pineapple UpsideDown Cake

The best. Many pineapple upside down cake recipes are too dry so I add all of the pineapple juice. I use pineapple rings and place the cherry in the center of each ring.

PREP TIME 30 Min
COOK TIME 1 Hr
READY IN 1 Hr 30 Min

Ingredients:
3 tablespoons butter
1 (20 ounce) can crushed pineapple with juice
8 maraschino cherries
1/4 cup walnut halves
2/3 cup packed brown sugar
1/3 cup shortening
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cups sifted cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup reserved pineapple juice

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Drain pineapple and reserve 1/2 cup of the juice.
2. Melt butter in a 9 inch round pan. Arrange cherries and walnut halves in the pan according to how many servings you want. Sprinkle with brown sugar, and then pineapple.
3. Cream together shortening and granulated sugar until light and fluffy. Add egg and vanilla, and beat well. Sift together flour, baking powder and salt. Add alternately with reserved pineapple syrup, beating after each addition.
4. Spread batter in pan over pineapple. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Let stand 5 minutes in the pan, then invert onto plate. Serve warm.

Frozen Salad Ice

These are great to keep in the freezer and they are ready for a HOT summer treat. They can also be added to a Sangria wine punch recipe.

PREP TIME 15 Min
READY IN 1 Hr 15 Min

Ingredients:
2 cups white sugar
1 cups water
juice of 1 lemon
4 bananas, diced
1 (20 ounce) can crushed pineapple, drained
1 (10 ounce) package frozen strawberries, thawed
1 (20 ounce) can peaches, drained and cup up
1/8 teaspoon of salt

Directions:
1. Combine all fruit.
2. Cook sugar, salt and water to make syrup.

Cook the syrup until it comes to a good boil and sugar is good and dissolved.

3. Pour over fruit.
4. Proportion fruit into cupcake lines in muffin tins.
5. Freeze until solid.
6. Remove papers and store in plastic bags until ready to use.

Deviled Eggs

Try putting jalapeno's in them. That is a great change of taste.

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 6

Ingredients:
6 eggs
1 teaspoon salt
2 tablespoons mayonnaise
1 teaspoon prepared mustard
1/2 teaspoon paprika (optional)
salt and pepper to taste

Directions:
1. Place eggs in a medium sauce pan. Add enough water to cover eggs. Add 1 teaspoon of salt.
2. Bring to a boil, reduce heat to medium and cook for 10 minutes covered.
3. Remove from heat. Drain. Place eggs in ice water. Peel.
4. Cut peeled eggs in half lengthwise and scoop out yolks into a small bowl.
5. Mash yolks with a fork and add mayonnaise, mustard and paprika. Stir to combine. Salt and pepper to taste.
6. Fill empty egg white halves with egg mixture and garnish as desired.
7. Keep in refrigerator until ready to serve.

Hot Mustard

Ingredients:
# 1/2 c dry Mustard
# 1 c cider Vinegar
# 3 Eggs, beaten
# 1 c Sugar
Directions:
Mix mustard and vinegar together
Cover and let stand overnight
In saucepan combine the beaten eggs and sugar and add the mustard mixture
Cook over low heat until thick, stirring constantly
Refrigerate

Yummy Pork Chops

I sliced an onion and put on top of the pork chops and baked them in the oven 350 degrees for 1 hour. It increases the cook time to 1 hr and ready in 1 hr 35 min.

PREP TIME 5 Min
COOK TIME 30 Min
READY IN 35 Min

Ingredients:
2 cups Italian-style salad dressing
1/4 cup soy sauce
1/2 teaspoon pepper
4 boneless pork chops

Directions:
1. In a bowl, mix the Italian-style salad dressing, soy sauce, and pepper.
2. Place the pork chops in a skillet over medium heat, and cover with the dressing mixture. Cover skillet, and cook pork chops 25 minutes, turning occasionally. Remove cover, reduce heat to low, and continue cooking to desired doneness.

Strawberry Cake

This is one GOOD cake!

Ingredients:
1 white cake mix
1 (3 oz) pkg strawberry jello
1/2 Cup vegetable oil
1/2 Cup water
4 eggs
1/2 Cup strawberries

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 round cake pan.
2. Combine the white cake mix, strawberry gelatin, oil, eggs, flour, and strawberries and mix until just combined. Pour batter into 2 round prepared pan.
3 Bake at 350 degrees F (175 degrees C) for about 25 to 35 minutes or until a toothpick inserted in the center comes out clean.

BUTTER CREAM ICING
Ingredients:
2 cups confectioners' sugar
2 1/2 tablespoons cream
4 tablespoons butter
juice from strawberries

Directions:
1. In a saucepan, over medium heat, heat cream and butter until butter is melted.
2. Stir in the strawberries and confectioners' sugar.
3. Remove from heat, and beat with an electric mixer until thick and smooth.

NOTE: If I am using FRESH strawberries I add 1 cup of fresh strawberries to cake.

Chocolate Cake

Ingredients:
3/4 C. Butter
2 C. Sugar
2 Eggs
1 Tbsp. Vanilla
1 C. Sour Milk
2 1/2 C. Flour
2 tsp. Soda
1/2 C. Cocoa
pinch salt
1 C. Boiling Water

Directions:
Cream butter, sugar add eggs one at atime.
Beat well.
Add vanilla to milk
Sift flour, soda, salt and cocoa together.
Add alternately with milk.
Pour in boiling water all at once and stir.
Bake 350 - 30 min.

Use cocoa instead for flour when preparing pan for chocolate cake

Do not grease the sides of cake pans. How would you like to climb a greased pole?

Behold the turtle....

He makes progress only when he sticks his neck out.

Brussels Sprouts with Grapes

PREP TIME 20 Min
COOK TIME 20 Min
READY IN 40 Min
Original recipe yield 10 cups

Ingredients:
2 pounds Brussels sprouts, trimmed and scored
2 cups water
1 teaspoon salt
1/4 cup olive oil
4 cloves garlic, crushed
2 bunches green onions, chopped
1 cup seedless red grapes, halved
4 tablespoons butter

Directions:
1. Place the Brussels sprouts, water and salt in a medium saucepan and bring to a boil. Boil 10 minutes, or until sprouts are tender but firm.
2. Over medium low heat in a large saucepan, mix the olive oil, garlic and green onions. Slowly cook and stir 5 minutes, until the green onions are soft. Mix in the Brussels sprouts, grapes and butter. Cover and simmer 20 minutes.

Caramelized Brussels Sprouts with Pistachios

I had never tried Brussels sprouts before I tasted this recipe, and immediately wondered why everyone hates them

Ingredients:
4 pounds Brussels sprouts
1/2 Cup unsalted butter
4 small red onions, cut into strips
1/4 Cup red wine vinegar
2 Tablespoons white sugar
salt and pepper to taste
1/2 cup coarsely chopped pistachios

Directions:
1. Place Brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until Brussels sprouts are tender yet crisp.
2. Melt the butter in a deep skillet, add the onions and 3 tablespoons vinegar; cook until onions brown.
3. Add the Brussels sprouts, sugar and remaining vinegar. Saute over medium heat until the Brussels sprouts are lightly caramelized.
4. Season with salt and pepper to taste and garnish with pistachios.

Okra Fritters

In the south okra is every where. I threw together this recipe, when trying to come up with something different. When I make this for the kids I leave out the tomatoes and onion

PREP TIME 15 Min
COOK TIME 10 Min
READY IN 25 Min

Ingredients:
2 pounds fresh okra, sliced in 1/8 inch pieces
1 large tomato, diced
1 onion, diced
6 packets instant grits
2 eggs, lightly beaten
salt and black pepper to taste
1/2 cup oil for frying, or as needed

Directions:
1. Combine okra, tomato, and onion in a large bowl. Add the grits, eggs, salt, and pepper and blend together using your hands.
2. Heat oil in a cast iron skillet over medium-high heat. Form patties 2 1/2 inches in diameter, about 1/2 the size of a hamburger. Place the fritter in the pan and cook until golden brown, about five minutes. Flip with a spatula and cook until browned on the other side, about five minutes more. Remove and drain on paper towels. Serve immediately.

Lemon Square Bars

PREP TIME 20 Min
COOK TIME 50 Min
READY IN 1 Hr 10 Min
Original recipe yield 1 - 9x13 inch pan

Ingredients:
2 Cups sifted all-purpose flour
1 Cup confectioners' sugar
1 Cup butter

4 eggs
2 Cups white sugar
1 teaspoon baking powder
1/2 tsp Salt
1/4 Cup all-purpose flour
2 tablespoons lemon zest
1 Cup lemon juice

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. In a medium bowl, stir together 2 cups flour and confectioners' sugar. Blend in the butter. Press into the bottom of the prepared pan.
3. Bake in the preheated oven for 15 minutes, or until golden. In a large bowl, beat eggs until light. Combine the sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice and zest. Pour over the prepared crust and return to the oven.
4. Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.

Good Old Fashioned Pancakes

This is a great recipe that I found in my Grandma's recipe book. Judging from the weathered look of this recipe card, this was a family favorite

PREP TIME 5 Min
COOK TIME 15 Min
READY IN 20 Min

Ingredients:
1 1/2 Ccups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 Tablespoon white sugar
1 1/4 Cups milk
1 egg
3 Tablespoons butter, melted

Directions:
1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Peach Pie

Old fashioned peach pie using no eggs, my family's favorite.

PREP TIME 1 Hr
COOK TIME 45 Min
READY IN 1 Hr 45 Min
Original recipe yield 1 - 9 inch pie

Ingredients:
10 fresh peaches, pitted and sliced
1/3 Cup all-purpose flour
1 Cup white sugar
1/4 Cup butter
1 recipe pastry for a Perfect 9 inch double crust pie

Directions:
1. Mix flour, sugar and butter into crumb stage.
2. Place one crust in the bottom of a 9 inch pie plate. Line the shell with some sliced peaches. Sprinkle some of the butter mixture on top of the peaches, then put more peaches on top of the the crumb mixture. Continue layering until both the peaches and crumbs are gone.
3. Top with lattice strips of pie crust.
4. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until crust is golden. Allow pie to cool before slicing. Best when eaten fresh.

Note:
Other Pie recipes and Pie Crust recipe

When making a fruit pie, put lower crust in the oven 5 minutes, and bake while you are rolling out the top crust. Add filling and adjust top crust. The under crust will not be soggy

Fresh Tomato Salsa

This is a delicious homemade salsa.

PREP TIME 10 Min
READY IN 1 Hr 10 Min

Ingredients:
3 tomatoes, chopped
1/2 Cup finely diced onion
5 serrano chiles, finely chopped
1/2 Cup chopped fresh cilantro
1 teaspoon salt
2 teaspoons lime juice

Directions:
1. In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving.

Note:
This recipe also tastes great with a clove of chopped garlic added.

I like the chunky salsa and my husband does not. I put some in the blender.

Cobb Salad

This Cobb salad has some of my favorite ingredients: chicken, egg, tomatoes, blue cheese and avocado.

PREP TIME 20 Min
COOK TIME 30 Min
READY IN 50 Min

Ingredients:
8 slices bacon
3 eggs
1 head iceberg lettuce, shredded
3 Cups chopped, cooked chicken meat
2 tomatoes, seeded and chopped
3/4 Cup blue cheese, crumbled
1 avocado - peeled, pitted and diced
3 green onions, chopped
1 (8 ounce) bottle Ranch-style salad dressing


Directions:
1. Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. Divide shredded lettuce among individual plates.
4. Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.
5. Drizzle with your favorite dressing and enjoy.

Cola Pork Chops

"This is a tried and true recipe for pork chops, but it works great using chicken too. With chicken, cooking time is more like 40 minutes for thick breasts."

PREP TIME 10 Min
COOK TIME 1 Hr
READY IN 1 Hr 10 Min

Ingredients:
1 Cup ketchup
1 Cup cola-flavored carbonated beverage
2 Tablespoons brown sugar
8 pork chops
salt and pepper to taste

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix together the ketchup, cola and brown sugar.
3. Place pork chops into a baking pan and pour cola mixture over, coating well. Sprinkle with salt and pepper.
4. Bake for about one hour depending on the thickness of the pork chop.

Fabulous Fruit Salad

PREP TIME 20 Min
READY IN 20 Min

Ingredients:
1 red apple, cored and chopped
1 Granny Smith apple, cored and chopped
1 nectarine, pitted and sliced
2 stalks celery, chopped
1/2 Cup dried cranberries
1/2 Cup chopped walnuts
1 (8 ounce) container nonfat lemon yogurt

Directions:
1. In a large bowl, combine red apple, Granny Smith apple, nectarine, celery, dried cranberries, and walnuts.
Mix in yogurt.
Chill until ready to serve.

10 Easy Steps to Healthier Eating

1. Avoid heavy breakfasts packed with saturated fat like ham, bacon and eggs; instead, start your day with lighter alternatives like high-fiber, hearty oatmeal and delicious yogurt and granola parfaits.

2. When you crave a snack, instead of eating processed, high-fat snack food like potato chips, reach for nuts. Whether your preference is peanuts, cashews or almonds, nuts are an excellent source of protein. And because nuts are high in fat (the good, monounsaturated kind), eating just a handful will satisfy your hunger. Toss in raisins or dried fruit for the perfect healthy snack.

3. Give your cholesterol a break and try cooking a vegetarian meal once a week. You’ll be surprised how much you enjoy a light, meatless meal every so often.

4. Instead of reaching for a candy bar when you crave sweets, always keep fresh fruit around, such as apples, oranges and bananas. The natural sugars and fiber from fruit break down slowly and help to keep blood-sugar levels stable.

5. Keep plenty of leafy greens around and make salads with every dinner. Side salads are an easy way to get in several servings of vegetables each day. Avoid high-fat, high-calorie bottled salad dressings; make your own healthier alternatives with olive oil, vinegar and seasonings.

6. In recent years, countless medical studies have shown that fish is one of the healthiest foods you can eat. Omega-3 fatty acids found in fish, especially cold-water varieties such as salmon, combat Alzheimer’s disease and are good for your heart. Try cooking fish at least once a week for a high-protein, low-fat meal.

7. Eating healthier doesn’t necessarily mean giving up all your favorite foods. Even bad-rep pizza can be healthy. Avoid frozen or takeout pies and make your own. Go lighter on the cheeses and high-fat meats; top with loads of veggies like spinach, olives, and artichokes.

8. Take a walk after dinner instead of plopping down in front of the television. Walking after you eat reduces acid reflux, burns calories and helps you digest. Before you know it, you’ll look forward to your evening strolls.

9. One easy way to improve your health on many levels is to cook with garlic more often. Garlic is high in vitamins C and B6, and it contains powerful anti-bacterial and anti-viral agents that help fight colds and flu. Garlic is also believed to protect against cancer, diabetes, and cardiovascular disease.

10. Keeping your kitchen stocked with fresh produce is a great way to keep you eating healthy. But frozen fruit and vegetables are a convenient and healthy alternative during winter months. Frozen vegetables are steamed before they’re packaged, so they don’t lose their vitamins like canned vegetables. Frozen fruits are handy for making smoothies or blended drinks-just drop them right in the blender and add some fruit juice.