Bohemian Coffee Braid

This recipe is from Hubby's mom. Their family traditionally made it at Christmastime.

2 packages dry yeast
½ cup warm water (110-120 degrees)
1 ½ cup warm milk (same temp as above)
¾ cup sugar
2 teaspoons salt
2 eggs (room temp – important)
¾ cup softened real butter
7 ½ cups flour (may use a little less 7 cups? Depends on how sticky or dry it is)
1 tablespoon grated lemon zest (may use any citrus you have)
¼ teaspoon mace
1 ½ cup raisins, may chop or leave whole
1 cup chopped almonds, pecans or none, if preferred (then add a few more raisins)

Dissolve yeast in warm water, then mix with the milk, sugar, salt, eggs, butter, half the flour, lemon zest, mace, raisins, and nuts. Keep adding flour until dough is smooth and workable. Knead on a floured board until smooth and elastic. (10 minutes) Put in a greased bowl, turn to coat, cover with a damp tea towel and place in a warm spot to rise until double, about 1 1/2 hours. Punch dough down. Divide in half. Set one half aside and divide the other into 4 equal parts. Shape three of the pieces into 14 inch long strands and braid on a lightly greased cookie sheet (You may want to arrange this diagonally. These get big!). Fasten ends together and tuck under. Take fourth piece and divide in thirds and make a second smaller braid to go on top of the first. Repeat with other half of dough on a second greased cookie sheet. Cover each braid loosely with damp tea towels and let rise for 45 minutes to an hour. Bake at 350 degrees for 30-40 minutes, until golden brown, but not dark.

When loaves have cooled completely, decorate with a frosting of:
2 cups powdered sugar
¼ cup soft butter
1 t. vanilla
½ t. almond extract

Beat all together with just enough milk or cream to make a nice spreadable frosting. Spread on tops of braids and gently press halves of drained maraschino cherries and pecan halves on top.

Makes two large, 2-layer braids; serves 12.

Herbed Sirloin Tip

2 tsp salt
1/4 tsp garlic powder
1/2 tsp celery salt
1/2 tsp dried rosemary
1/2 tsp pepper
1/2 tsp paprika
1/8 tsp dillweed
1/8 tsp rubbed sage
1 sirloin tip roast, about 2 lbs.

Combine seasonings; rub over entire roast. Place roast on a rack in roasting pan or on broiler pan. Bake uncovered at 426 degrees for 40-60 min or til meat reaches desired doneness (140 degrees - rare; 150 degrees - med-rare, 170 degrees - well-done). Let stand 10-15 min before slicing. Makes 6-8 servings.

Brownie Bites

These heavenly little cookies taste just like brownies!

4 squares (1 oz each) unsweetened chocolate
1 c semisweet chocolate chips
1/3 c butter
1 c sugar
3 eggs
1 1/2 tsp vanilla
1/2 c flour
2 Tbsp baking cocoa
1/4 tsp baking powder
1/4 tsp salt
additional 1 c semisweet chocolate chips, optional

In a microwave or double boiler, melt unsweetened chocolate, chocolate chips, and butter; cool 10 min. In a mixing bowl, beat sugar and eggs for 2 min. Beat in vanilla and the chocolate mixture. Combine flour, cocoa, baking powder, and salt; beat into chocolate mixture. Stir in remaining chocolate chips if desired. Chill atleast 3 hrs. Roll dough into 1" balls. (Dough will be very sticky.) Place on ungreased baking sheets. Bake at 350 degrees for 10-12 min or til lightly puffed and set. Do not overbake. Cool atleast 1 min on baking sheet before removing to wire rack to cool completely. Makes about 4 dozen.

Lasagna

My standard "classic" lasagna recipe

1 1/2 lb ground beef, browned

32 oz (4 c) spaghetti sauce*

1 c water*

1 tsp salt

8 oz uncooked lasagna noodles

3 c shredded mozzarella

2 c small curd cottage cheese

1 c grated Parmesan cheese OR additional 1/2 - 1 c shredded mozzarella

Combine beef, sauce, water, and salt. Layer 1/3 sauce mix, 1/2 noodles, 1/2 cottage cheese, and 1/2 mozzarella in large pan. Repeat layers, ending with sauce. Sprinkle with Parmesan or additional mozzarella. Bake covered with foil at 350 degrees for 1 1/2. Makes 12 servings.

* OR use 5 c spaghetti sauce and NO water.

Cheesy Zucchini Wedges

A cheesy zucchini wedge (top) is shown with chicken rosemary (right).

1 med onion, chopped
1/4 c butter
2 1/2 c biscuit mix
1 Tbsp minced, fresh parsley OR 1/2 Tbsp dried parsley
1/2 dried basil
1/2 tsp dried thyme
3 eggs, beaten
1/4 c milk
1 1/2 c shredded zucchini
1 c shredded cheddar cheese OR 1/2-3/4 c grated parmesan cheese

In a skillet, saute the onion in butter til tender. In a bowl, combine the biscuit mix, parsely, basil, thyme, and onion mixture. Stir in eggs, milk, zucchini, and cheese just til combined. Transfer to a greased 9" round baking pan. Bake at 400 degrees for 25-30 min or til a toothpick inserted near center comes out clean. Cut into wedges. Makes 8-12 servings.

Toffee Bars

This recipe is from the Better Homes and Gardens cookbook.

1/2 c margarine or butter

1/2 c sugar

1/4 tsp salt

1 c flour

14 oz can (1 1/4 c) sweetened condensed milk

2 Tbsp margarine or butter

2 tsp vanilla

1 square (1 oz) unsweetened chocolate

2 Tbsp margarine or butter

1 1/2 c powdered sugar

1 tsp vanilla

In a mixing bowl beat the 1/2 c butter, the sugar, and salt with an electric mixer on med to high speed til thoroughly combined. Stir in flour. Press into the bottom of an ungreased 13x9" pan. Bake in a 350 degree oven about 15 min or til edges are lightly browned.

In a heavy med saucepan heat condensed milk and the 2 Tbsp butter over med heat til bubbly, stirring constantly. Cook and stir for 5 min more. (Mixture will thicken and become smooth.) Stir in the 2 tsp vanilla. Spread over baked layer. Bake for 12-15 min or til golden.

For fudge icing, in a sm saucepan heat chocolate and the 2 Tbsp butter over low heat til melted, stirring occasionally. (I heat them in a microwave for 1 min on high, stir, and continue heating in microwave at 30 second increments as needed, stirring in between.) Remove from heat; stir in powdered sugar and the 1 tsp vanilla. Stir in enough HOT water (1-2 Tbsp to make an icing of pouring consistency. Spread over warm cookie and immediately cut into bars. Cool.

Makes 3 dozen.

Carrot Cake

One of my best friends shared this recipe with me. I modified it slightly.

I baked this cake for my 33rd birthday.

2 c sugar
2 c flour
2 tsp cinnamon
1 tsp baking soda
1 tsp salt
7 oz shredded coconut
2 c shredded carrots
1 c chopped walnuts (I don't add because I don't like nuts in cake.)
1 1/2 c oil
3 eggs
7 oz crushed pineapple, undrained
2 tsp vanilla

Mix all ingredients together. Pour into 9x13" pan. Bake at 350 degrees for 35-40 min or til tests done. (I had to bake it for 60 min.) Cool to frost.

Frosting:
5 oz cream cheese, softenend
3 Tbsp butter or margarine, softened
3 3/4 c powdered sugar
1 1/2 tsp vanilla
3 tsp milk
additional chopped walnuts (I omit.)

Mix well. Add additional powdered sugar if needed to achieve desired consistency. Sprinkle with walnuts.

French Breakfast Puffs

I made these for breakfast the morning of G's 6th birthday.

This recipe is from the Quick Cooking 2001 cookbook.

1/3 c shortening
1 c sugar, divided
1 egg
1 1/2 c flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1/2 c milk
1 tsp cinnamon
6 Tbsp butter or margarine, melted

In a mixing bowl, beat shortening, 1/2 c sugar, and egg til smooth. Combine flour, baking powder, salt, and nutmeg; add to the sugar mixture alternately with milk. Fill greased muffin cups 2/3 full. Bake at 350 degrees for 20 min or til a toothpick comes out clean. Meanwhile, combine cinnamon and remaining sugar in a shallow bowl. Roll the warm puffs in butter, then in cinnamon-sugar. Serve immediately. Makes 1 dozen.

Monkey Bread

1 pkg (3 1/2 oz) cook and serve butterscotch pudding mix
3/4 c sugar
1 Tbsp ground cinnamon
1/2 c finely chopped pecans, optional
1/2 c butter or margarine
3 tubes (10 oz each) refrigerated biscuits

In a bowl with a tight-fitting lid or in a gallon-sized ziploc bag, combine pudding mix, sugar, cinnamon, and pecans. Melt butter in a shallow bowl. Cut the biscuits into quarters. Dip several biscuit pieces in butter and put in bowl with pudding mix. Cover (or seal baggie) and shake, then put biscuit pieces in a greased 10" tube pan. Repeat with remaining biscuit pieces. If any butter or pudding mixture is left over, mix together and pour on top of biscuit pieces in pan. Bake at 300 degrees for 45-60 min. Cool in pan 30 min before inverting onto serving plate. Makes 10-12 servings.

Chocolate Peanut Butter Trifle

I've modified this recipe from another by a different name.

I don't know if my trifle bowl is a bit smaller than normal sized ones, but I can't fit all of the ingredients in the amounts originally dictated into my trifle bowl. In the recipe below, I have first given the original amounts but then listed the amounts I use where appropriate.

1 pkg (18 1/4 oz) chocolate cake mix
1 pkg (10 oz) peanut butter chips
4 1/4 c cold milk, divided
2 pkg (5.9 oz each) instant chocolate pudding mix
1/2 c whipping cream
1/4 tsp vanilla
1 carton (12 oz) Cool Whip (I only use 8 oz.)
4 crushed Butterfinger candy bars OR 4 pkg Reese's Peanut Butter cups cut up OR 1 - 1 1/2 c chocolate chips

Prepare cake mix according to pkg directions. Pour the batter into a greased and floured 13x9" baking pan. Bake at 350 degrees for 30-35 min or til toothpick inserted near center comes out clean. Cool.

While cake is cooling, beat together 4 c milk and chocolate pudding mix. Place in refrigerator to set.

Also while cake is cooling, combine peanut butter chips, 1/4 c milk, and cream in heavy saucepan. Cook and stir over low heat til chips are melted. Remove from heat; stir in vanilla. Cool to room temperature.

When cake is cool, cut cake into bite-size pieces.

Layer into large trifle bowl or large bowl half of the cake (I use about 1/3.), half of the peanut butter sauce, half of the pudding (I use about 1/3.), half of the Cool Whip (I use 4 oz.), and half the candy bar pieces or chocolate chips; repeat layers.* Cover and refrigerate atleast 3 hrs before serving.

Makes 12-15 servings.

*I end up using only 2/3 of the cake and pudding total.

Cinnamon Sticky Buns

1 c packed brown sugar
1/2 c corn syrup
1/2 c butter
1 c chopped pecans
1/2 c sugar
2 Tbsp ground cinnamon
2 tubes (16 oz each) large refrigerated biscuits

In a saucepan, combine brown sugar, corn syrup, and butter; cook and stir til sugar is dissolved. Stir in the pecans. Pour into a greased 13x9" pan and spread so that the bottom of the pan is evenly covered.

In a shallow bowl, combine sugar and cinnamon. Cut each biscuit in half; dip in cinnamon-sugar mixture. Place cut side down in pan over pecan mixture, 3 rows of biscuits wide. Pour all or part of remaining cinnamon-sugar mixture on top.

Bake at 375 degrees for 25-30 min. Invert carefully onto a serving plate; serve warm.

Makes 12-16 servings.

Apple Coffee Cake

2 c biscuit mix
2 Tbsp sugar
1 egg
2/3 c water or milk
1 c finely chopped apple

Topping:
1/2 c sugar
4 Tbsp biscuit mix
4 tsp cinnamon
2 Tbsp margarine or butter, melted

Mix together all cake ingredients except apple. Mix well. Stir in apple. Spread batter in 8x8" or 11x7" greased pan. Mix together topping ingredients and sprinkle on top of cake batter. Bake 20-25 min or till toothpick in center comes out clean. Makes 8-10 servings.

Molasses Oatmeal Raisin Cookies

This is the BEST oatmeal raisin cookie I've ever had! It would be wonderful without the raisins, too.

3/4 - 1 c raisins
1/2 c shortening
1 1/4 c sugar
2 eggs
1/2 c molasses
1 3/4 c flour
1 tsp baking soda
1 tsp salt
2 c oatmeal

Place raisins in a bowl. Cover with boiling water; let stand for 5 min. Drain and set aside. In a mixing bowl, cream shortening and sugar. Add eggs; beat very well. Beat in molasses. Add flour, baking soda, and salt; mix well. Stir in oatmeal. Stir in drained raisins. Drop by Tbsp 2" apart on cookie sheet. Bake at 350 degrees for 14-16 min. Cool slightly before removing from cookie sheet to wire racks to cool. Makes about 4 dozen.

Apple Bread

1 c sugar
1/4 c shortening, melted and slightly cooled
2 c chopped apples
2 eggs
1 tsp baking soda
2 Tbsp sour milk
2 c flour
1 tsp vanilla
1 tsp salt

Mix above ingredients. Pour in loaf pan. (Mixture will be thick.)

Topping:
2 Tbsp flour
2 Tbsp sugar
1 tsp cinnamon
1/2 Tbsp melted butter

Mix together topping ingredients. Sprinkle on top of bread batter in pan. Bake at 350 degrees for 60 min or til bread tests done. Makes 1 loaf.

Fruit Crisp

Apple crisp is shown above.

fruit filling (see below)
1 c rolled oats
1 c packed brown sugar
1/2 c flour
1/2 c butter, melted
1/2 c chopped nuts and/or coconut, both are optional

Put fruit filling in 9" pie plate or 8x8" pan.

In a bowl, combine oatmeal, brown sugar, and flour. Stir in butter til whole mixture is moist. Stir in nuts and/or coconut if desired. Sprinkle topping over filling.

Bake in 375 degree oven for 30-35 min (40 min for thawed fruit) or til fruit is tender and topping is golden. Serve warm with ice cream or whipped cream if desired. Makes 6 servings.

Fruit filling options:

Apples, pears, peaches (fresh or frozen*, unsweetened), or apricots:
Mix together 5 c of fruit and 2-4 Tbsp sugar.

Blueberries (fresh or frozen*):
Mix together 5 c blueberries, 4 Tbsp sugar, and 3 Tbsp flour.

Cherries (fresh or frozen*):
Mix together 5 c pitted tart cherries, 1/2 c sugar, and 3 Tbsp flour.

Rhubarb (fresh or frozen*):
Mix together 5 c sliced rhubarb, 1 c sugar, and 3 Tbsp flour.

Canned pie filling:
Use 1-2 cans of your choice of canned fruit pie filling. Do not add anthing to it; just dump in pan. If using 2 cans of pie filling, be sure to use a 9x13" pan.

*Thaw fruit if frozen. Do NOT drain.

Caramel Apple Cake

1 1/2 c vegetable oil
1 1/2 c sugar
1/2 c packed brown sugar
3 eggs
3 c flour
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp baking soda
1/2 tsp salt
3 1/2 c diced peeled apples
2 tsp vanilla

Caramel icing:
1/2 c packed brown sugar
1/3 c light cream
1/4 c butter
2 c powdered sugar

In a mixing bowl, combine oil and sugars. Add eggs, beating well. Add 1 c of flour and all the dry ingredients. Gradually add rest of flour. Add vanilla. Fold in apples. Pour into a greased and floured 10" tube pan. Bake at 325 degrees for 1 1/2 hrs or til cake tests done. Cool in pan 10 min; remove to wire rack to cool completely.

Heat brown sugar, cream, and butter in saucepan on stove over low-med heat til sugar is dissolved. Cool to room temp. Beat in powdered sugar til smooth, adding more powdered sugar til desired consistency is reached. Drizzle/spread/pour over cake.

Makes 12-16 servings.

Herbed Salmon

25-30 saltine crackers, crushed
4 garlic cloves, minced
2 Tbsp dried parsley OR 1/2 c fresh parsley, chopped
6 Tbsp grated Parmesan
1 Tbsp dried thyme OR 1/4 c fresh thyme, chopped
1/2 tsp salt
4 Tbsp butter, melted
2-3 lbs salmon

In a bowl, combine cracker crumbs, garlic, parsely, Parmesan, thyme, and salt; mix well. Add melted butter and toss lightly to coat; set aside. Place salmon skin side down in a greased baking dish. Cover with crumb mixture, patting crumbs down on top of fish. Bake at 350 degrees 20-25 min or til salmon flakes easily with a fork. Makes 8 servings.

Peanut Butter Bars

This recipe is from the Better Homes and Gardens cookbook. I've doubled the bar part of the recipe so that it can be made in a 9x13" pan instead of the 8x8" pan the recipe originally calls for. The frosting part of the recipe is correct for the doubled bar recipe.

1 1/2 c flour
1 c packed brown sugar
1/2 c peanut butter
1/2 c shortening
2 eggs
2 Tbsp milk
1 tsp vanilla
1/2 tsp baking soda
1/2 c oatmeal

Combine about half of the flour, the brown sugar, peanut butter, shortening, eggs, milk, vanilla, and baking soda. Beat with an electric mixer on med to high speed til thoroughly combined. Beat in remaining flour. Stir in oats. Spread batter into an ungreased 9x13" pan.

Bake in a 375 degree oven for 15-18 min or til a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.

Frosting:
1/3 c peanut butter
4 1/2 c powdered sugar
1/4 c milk
1 1/2 tsp vanilla
milk

In a bowl beat peanut butter and 2 c of the powdered sugar. Slowly beat in the 1/4 milk and vanilla. Slowly beat in remaining sugar. Beat in additional milk, if needed, to make of spreading consistency. Frost cooled bars.

Makes 2-3 dozen.

Graham Cracker Crust

This recipe is from the Better Homes and Gardens cookbook.

1/3 c margarine or butter
1/4 c sugar
1 1/4 c finely crushed graham crackers (about 18)

Melt butter. Stir in sugar. Add crushed graham crackers. Toss to mis well. Spread mixture evenly into 9" pie plate. Press onto bottom and sides to form a firm, eben crust. Chill about 1 hr or til firm OR bake in a 375 degree oven for 4-5 min or til edges is lightly browned. Cool on wire rack before filling. Makes 1 crust.

Pie Crust

This recipe is from the Better Homes and Gardens cookbook.

This is my standard pie crust recipe.

2 1/4 c flour
1/4 tsp salt
1/2 c cookin oil
1/3 c cold milk

In a mixing bowl stir together flour and salt. Pour oil and milk into a measuring cup (do not stir); add all at once to flour mixture. Stir lightly with a fork. Form 2 balls; flatten slightly with hands.

Cut waxed paper into 4 12" squares. Place each ball of dough between 2 squares of paper. Roll each ball of dough into a circle to edges of paper. (Dampen work surface with a little water to prevent paper from slipping.)

Peel off top papers and fit dough, paper side up, into 9" pie plates. (Or reserve one portion for use as a top crust.) Remove paper.

Makes one 9" double crust pastry or two 9" single crust pastries.

Pecan Pie

My favorite kind of pie! Mmmmmmmmm!

3 eggs
1 c corn syrup
2/3 c sugar
1/3 c margarine or butter, melted
1 tsp vanilla
1/4 c pecan halves
pastry for single crust pie

For filling, in a mixing bowl, beat eggs lightly til well mixed. Mix in corn syrup, sugar, butter, and vanilla. Mix well. Stir in pecans.

Place in a pastry-lined 9" pie plate on the oven rack. Pour the filling into the pastry-lined pie plate. Cover edge of pie with foil. Bake at 350 degrees for 25 min.

Remove foil; bake for 20-25 min longer or til knife inserted near senter comes out clean. Cool pie on a wire rack. Cover and chill to store. Makes 8 servings.

Spritz

This recipe is from the Better Homes and Gardens cookbook.

At Christmastime I like to color the dough with green food coloring and use the tree shaped disk on my cookie press. Then I sprinkle the cookies with tiny colored ball-shaped sprinkles before baking them.

1 1/2 c margarine or butter
3 1/2 c flour
1 c sugar
1 egg
1 tsp baking powder
1 tsp vanilla
1/2 tsp almond extract, optional

Beat margarine with an electric mixer on med to high speed for 30 sec. Add 1 c of the flour, the sugar, egg, baking powder, vanilla, and almond extract. Beat til thoroughly combined. Beat in remaining flour.

Force unchilled dough through a cookie press onto an ungreased cookie sheet. Bake in a 375 degree oven for 8-10 min or til edges are firm but not brown. Cool cookies on wire rack.

Makes about 7 dozen.

Gingersnaps

This recipe is from the Better Homes and Gardens cookbook. At Christmastime I like to dip half of each cooled gingersnap in melted white chocolate and let harden.

2 1/4 c flour
1 c packed brown sugar
3/4 c shortening OR cooking oil
1/4 c molasses
1 egg
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 c sugar

In a mixing bowl combine about half the flour, the brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, and cloves. Beat with an electric mixer on med to high speed til thoroughly combined. Beat in remaining flour.

Shape dough into 1" balls. Roll in sugar. Place 2" apart on an ungreased cookie sheet. Bake in a 375 degree oven for 8-10 min or til set and tops are crackled. Cool cookies on wire rack. Makes about 4 dozen.

Peanut Butter Cookies

This is my standard peanut butter cookie and Hershey kiss cookie recipe.

1/2 c butter, softened
1/2 c peanut butter
1 1/4 c flour
1/2 c sugar
1/2 c packed brown sugar
1 egg
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp vanilla

In a mixing bowl, beat butter and peanut butter together til combined. Add about half of the flour, all of the sugars, egg, baking soda, baking powder, and vanilla. Beat til thoroughly mixed. Beat in remaining flour. Cover and chill dough for 1 hr.

Shape dough into 1" balls. Place 2" apart on ungreased cookie sheet. Flatten by criss-crossing with tines of a fork.

Bake at 375 degrees for 7-9 min or til bottoms are lightly browned. Cool cookies on a wire rack. Makes about 3 dozen.

For Hershey kiss cookies:

Follow above recipe but do not flatten cookies with a fork. Immediately after removing baked cookies from oven, place 1 Hershy kiss into center of each cookie.

Snickerdoodles

This recipe is from the Better Homes and Gardens cookbook. It's one of Hubby's favorite cookies.

1/2 c margarine or butter (softened)
1 1/2 c flour
1 c sugar
1 egg
1/2 tsp vanilla
1/4 tsp baking soda
1/4 tsp cream of tartar
2 Tbsp sugar
1 tsp ground cinnamon

In a mixing bowl beat butter with an electric mixer on med to high speed for 30 sec. Add about half the flour, 1 c sugar, egg, vanilla, baking soda, and cream of tartar. Beat til thoroughly combined. Beat in remaining flour. Cover and chill 1 hr.

Shape into 1" balls. Combine remaining sugar and cinnamon. Roll balls in sugar-cinnamon mixture. Place 2" apart on ungreased cookie sheet. Bake at 375 degrees for 10-11 min or til edges are golden. Cool cookies on wire rack. Makes about 3 dozen.

Chocolate Chip Cookies

This is my standard chocolate chip cookie recipe. I usually double the recipe except for the chocolate chips.

1/2 c shortening
1/2 c butter, softened
2 1/2 c flour
1 c packed brown sugar
1/2 c sugar
2 eggs
1 tsp vanilla
1/2 tsp baking soda
1 pkg (12 oz) semisweet chocolate chips (2 c)

In a mixing bowl, beat shortening and butter with an electric mixer on med to high speed for 30 sec. Add half the flour, all the brown sugar, sugar, eggs, vanilla, and baking soda. Beat mixture til thoroughly combined. Beat in the remaining flour. Stir in chocolate chips.

Drop dough by Tbsp 2" apart on ungreased cookie sheet. Bake at 375 degrees for 8-10 min or til edges are lightly browned. Cool on wire rack. Makes 3-4 dozen.

Pound Cake

This is the pound cake recipe I always use.

1 c butter, softened
4 eggs
2 c flour
1 tsp baking powder
1 c sugar
1 tsp vanilla

In a mixing bowl, stir together flour and baking powder. In another bowl, beat butter with an electric mixer on med speed for 30 sec.

Gradually add sugar to butter, beating on med to high speed about 6 min total or til very light and fluffy. Add vanilla. Add eggs, one at a time, beating well after each. Gradually add flour mixture to butter mixture, beating on low to med speed just til combined.

Pour batter into a greased 9x5x3" loaf pan. Bake at 325 degrees for 55-65 min or til toothpick inserted near center comes out clean. Cool on wire rack for 10 min. Remove cake from pan. Cool thoroughly on wire rack. Makes 12 servings.

Brownie Caramel Cheesecake

I got this recipe off the internet. I can't remember where, but it says it was submitted by Jackie Meiborg.

1 pkg (9 oz) brownie mix
3 eggs, divided
1 Tbsp cold water
1 pkg (14 oz) individually wrapped caramels, unwrapped
1 can (5 oz) evaporated milk
2 pkg (8 oz each) cream cheese, softened
1/2 c sugar
1 tsp vanilla
1 c chocolate fudge topping

Preheat oven to 350 degrees. Grease bottom of a 9" springform pan. In a sm bowl, mix together brownie mix, 1 egg, and water. Spread into the greased pan. Bake for 25 min.

Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat til mixture has a smooth consistency. Reserve 1/3 c of caramel mixture and pour the remainder over the warm, baked brownie crust.

In lg bowl, beat cream cheese, sugar, and vanilla with an electric mixer til smooth. Add remaining 2 eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.

Bake cheesecake for 40 min. Chill in pan. When cake is throroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan.

Heat reserved caramel mixture and spoon over cheesecake. Drizzle with the chocolate topping.

Makes 12 servings.

Nutty Cracker Delights

This recipe is from my grandma. There was no measurement given for the pecans, so I guestimated.

42 club crackers
1/2 c butter
1/2 c sugar
chopped pecans (1/2 - 1 c?)

Place crackers in a single layer in a foil-lined 15x10x1" pan. In a saucepan over med heat, melt butter. Add sugar; bring to a boil, stirring constantly. Boil for 1 min. Remove from heat; pour evenly over crackers, sprinkle with chopped pecans. Bake at 350 degrees for about 8 min. Immediately remove from pan, cutting between crackers. Makes 3 1/2 dozen. Freezes very well.

Turtle Cheesecake

2 c graham cracker crumbs
9 Tbsp butter, divided
1 bag (14 oz) caramel candies
1 can (5 1/3 oz) evaporated milk
1 c chopped pecans
2 pkg (8 oz) cream cheese, softened
1/2 c sugar
1 tsp vanilla
2 eggs, room temp
1/2 c semi-sweet chocolate, melted
12-15 whole pecans halves for garnish (optional)
chocolate topping (optional) - See below.

Preheat oven to 350 degrees. Stir cracker crumbs and 8 Tbsp of melted butter together til crumbs are evenly moistened. Press onto the bottom of a 9" springform pan. Bake 10 min. Remove to cool.

Put caramels and milk in a heavy saucepan over med heat. Stir constantly til caramels melt and mixture is smooth; about 5-7 min. Pour melted caramel in bottom of crust-lined pan and use a spoon to push it around to make an even layer. Set aside.

In a 9" glass pie plate, melt the remaining Tbsp of butter. Add the 1 c chopped pecans and stir to coat evenly. To toast; microwave on HIGH for 2-2 1/2 min. Sprinkle evenly over caramel layer in pan. Set aside.

Beat cream cheese, sugar, and vanilla til smooth and creamy - about 2 min. Add eggs, one at a time, beating well after each addition. Blend in melted chocolate. Pour over toasted pecans. Bake 35-40 min, or til edges begin to crack. Remove and cool at room temp. Cover, refrigerate overnight.

To serve, run knife between cake and pan to loosen. Gently remove sides of pan. Kepp on springform base but put on serving plate. Add optional chocolate topping and arrange pecan halves around outer edge. Makes 14-16 servings.

Optional chocolate topping:

Melt 1/2 c semi-sweet chocolate chips and 2 Tbsp butter in microwave. Stir in 3 Tbsp of milk til mixture is snooth. Spread topping over chilled cheesecake to coat top evenly.

Cornbread

Cornbread slice shown on bottom left

This is the cornbread recipe I always use.

1/2 c unsweetened applesauce
1 c cornmeal
1 c flour
1 Tbsp sugar
1 tsp baking powder
1/2 tsp salt
1 c milk
1 egg, beaten

Preheat oven to 425 degrees. Mix all ingredients together in a bowl. Pour into greased 8" square or 11x7" pan. Bake 20-25 min or til tests done. Makes 8-12 servings.

Cheesecake

Crust:
1/3 c butter or margarine
1/4 c sugar
1 1/4 c finely crushed graham crackers (about 18)

Melt butter. Stir in sugar. Add graham crackers. Mix well. Spread evenly into a 9" pie plate. Press onto bottom and sides to form a firm, even crust. Chill 1 hr or til firm OR bake in a 375 degree oven 4-5 min or til edge is lightly browned. Cool on wire rack before filling.

Filling:
2 pkg (8 oz each) cream cheese, softened
1/2 c sugar
1/2 tsp vanilla
2 eggs

In mixing bowl, beat cream cheese, sugar, and vanilla til smooth. Add eggs, beating on low til just combined. Pour into pie crust. Bake 25-30 min at 350 degrees or til center is almost set. Cool on wire rack 1 hr. Refrigerate overnight. Let stand at room temp for 30 min before slicing.

Makes 6-8 servings.

Chocolate Zucchini Brownies

I like these zucchini brownies because they're really chocolaty, unlike many chocolate zucchini bars and cakes I've tried.

2 c shredded zucchini
1/2 c oil
2 Tbsp vanilla
1 1/2 c sugar
2 c flour
1/2 tsp salt
1 1/2 tsp baking soda
1/2 c cocoa powder

Preheat oven to 350 degrees. Mix zucchini, oil, and vanilla. Mix dry ingredients together in a separate bowl. Add to oil mix. Mix by hand. Pour into greased and floured 9x13 pan. Bake at 350 for 25-35 min til done. Frost as desired.

Butter Pecan Turtle Bars

Hubby's mom gave us this recipe.

Crust:
2 c flour
1 c firmly packed brown sugar
1/2 c butter, softened
2 c pecans

Caramel layer:
2/3 c butter
1/2 c brown sugar
1 c chocolate chips

Heat oven to 350 degrees. In lg mixer bowl, combine all crust ingredients except pecans. Beat at med speed til well mixed and particles are fine. Press on bottom of 9x13 pan. Sprinkle pecans evenly over unbaked crust.

In 1 qt saucepan combine butter and brown sugar. Cook over med heat, stirring constantlly, til entire surface of mixture begins to boil. Boil 1 min, stirring constantly. (Do not overcook!) Pour evenly over pecans and crust.

Bake 18-22 min or til entire caramel layer is bubbly. Remove from oven. Immediately sprinkle with chips. Allow to melt slightly (2-3 min). Swirl chips leaving some whole for a marbled effect. Cool completely; cut into bars. Makes 3 dozen.

Irish Soda Bread

Slice of Irish soda bread pictured with corned beef and cabbage

I got this recipe from my friend Anne when it was posted online at Helium.com. It's so easy to make! Hubby and I especially like the brown bread version.

3 c flour
1 tsp baking soda
1 tsp salt
10 oz (1 1/4 cups) buttermilk or soured milk

Preheat the oven to 400 degrees. Grease a baking sheet or cover with parchment. Combine flour, soda and salt. Stir well and make sure there are no lumps. Add the buttermilk or soured milk and stir to for a sticky dough. Knead lightly on a floured surface - just a minute or so. Shape into a flat disc. Set onto baking sheet and score the top with a large X. Bake for 30 minutes or until browned nicely and hollow sounding when tapped on the bottom.

If you add raisins or sultanas to it, it's called Spotted Dog, or Spotted Dick; not to be confused with the suet pudding with the same name. If you use "whole meal" flour, aka whole wheat flour, it's then called Brown Bread.

I'm not sure how many servings Anne intended for it to be, but I got 12-18 slices.

Marshmallow Graham Bars

This recipe is from Hubby's grandma. I think she makes these bars every Easter. It seems she always has them when we visit her and Grandpa in spring. :)

1 c sugar
2 beaten eggs
3/4 c butter
1 tsp vanilla
2 1/2 c graham cracker crumbs
2 1/2 c mini marshmallows (Grandma always uses the mulit-colored ones.)
1/2 c coconut
1/2 c chopped nuts

Place first 3 ingredients in a saucepan over low heat. Watch closely til butter is melted. Cook slowly for 3 min. Add vanilla. Cool slightly.

While mixture is cooling, mix together remaining ingredients. Pour sugar mixture over graham cracker mixture. Mix well.

Pour into buttered 9x13 pan. Refrigerate. Cut into bars. Makes 2-3 dozen.

Hubby's Good Iced Spiced Apple Biscuits

Hubby came up with this recipe by modifying some other recipe he'd found. He made up the title, too. These biscuits are especially good warm.

2 c flour
1/4 c brown sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp baking soda
1/3 c shortening
1 apple, diced (no need to peel)
3/4 c plain yogurt

Icing:
1/3 c powdered sugar
1 Tbsp milk or half and half

Combine first 7 ingredients. Cut in shortening. Stir in apples and yogurt til moistened. Place in greased muffin pan. Bake at 425 degrees for 12-17 min or til golden brown.

Combine icing ingredients and drizzle over warm biscuits.

Makes 1 dozen.

Reese's Chewy Chocolate Cookies

(This is the recipe from the back of the Reese's peanut butter chips package.)

2 c flour
3/4 c cocoa
1 tsp baking soda
1/2 tsp salt
1 1/4 c shortening
2 c sugar
2 eggs
2 tsp vanilla
1 10 oz pkg peanut butter chips

Preheat oven to 350 degrees. Stir together flour, cocoa, baking soda, and salt. In lg bowl, beat shortening and sugar til light and fluggy. Add eggs and vanilla. Beat well. Gradually add flour mixture, beating well. Stir in chips. Drop by rounded tsp onto ungreased cookie sheet. Bake 8-9 min. (Do not overbake. Cookies will be soft.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen.

Peanut Butter Fudge

(This recipe is from the Quick Cooking 1999 cookbook.)

2 c sugar
1/2 c milk
1 1/3 c peanut butter
1 jar (7 oz) marshmallow creme

In a saucepan, bring sugar and milk to a boil; boil for 3 min. Add peanut butter and marshmallow creme; mix well. Quickly pour into a buttered 8" square pan; chill til set. Cut into squares. Makes 3-4 dozen.

Crock Pot Chili

This is the only chili recipe I use. I like it because it's so easy to make in the crock pot. I like to serve it with cornbread on the side.

2 lbs ground beef, browned and drained
1 lg onion, chopped
2 tsp salt
1 Tbsp chili powder
2 bay leaves, optional
1 Tbsp Worcestershire sauce
32 oz (4 - 8 oz cans) tomato sauce
4 - 16 oz cans kidney beans OR 1 - 16 oz bag of dry kidney beans, soaked 24 hrs and drained
water, optional

Put first 6 ingredients in crock pot. Rinse and drain 1 can of kidney beans. Put half of tomato sauce in blender.* Add the rinsed kidney beans. Process til smooth. Pour into crock pot. Repeat process with another can of kidney beans and the rest of the tomato sauce. Rinse and drain remaining 2 cans of kidney beans. Add whole beans to crock pot. Stir ingredients in crock pot til well mixed. Cook for 6-8 hrs on HIGH so the flavors can really be released.

Chili will be thick, not souplike unless you add water to the mixture. I like to add 1-2 c of water.**

Makes 8-10 servings.

Additional optional ingredients**: chopped green pepper, 1-2 cans diced tomatoes, celery

*If using dried kidney beans that have been soaked, you may not be able to process them in the blender.  When I've used dried beans, I don't blend them with the tomato sauce.

**Please note that if adding these ingredients, you may need a crock pot bigger than 4 qt.

Crock Pot Vegetable Stew

I modified a recipe from one of my cookbooks to create this stew.

1 lb ground beef (browned and drained)
1 onion, chopped
1 jar (26-30 oz) meatless spaghetti sauce
3 1/2 c water
1 pkg (16 oz) frozen mixed vegetables
1 c sliced celery
1 tsp beef bouillion granules
1 tsp pepper
8 oz uncooked rotini pasta

Put all ingredients EXCEPT for pasta inot crock pot. Cover and cook on low 8 hrs or til veggies are tender. 30 min before stew is done, prepare pasta according to pkg directions. Drain pasta and add to stew. Mix well. Makes 8-10 servings.

Basic Tomato Sauce

This recipe is based on the one in the Sugarbusters book. I tweaked the amounts on a couple of things. The baking soda gives it a different taste, but it is needed to combat the acidity of the tomatoes since sugar isn't used. Green pepper, mushrooms, or meat can easily be added to make a heartier sauce.

Hubby loves this sauce!

1 med onion, chopped
3 cloves garlic, chopped fine
2 Tbsp olive oil
28 oz can crushed tomatoes in puree
16 oz (2 - 8 oz cans) tomato sauce, no sugar added
1/2 c fresh basil, chopped OR 1 tsp dried basil
1 tsp baking soda
salt and pepper to taste

In med skillet, saute onion and garlic in oil til tender. Add crushed tomatoes and tomato sauce, stirring to mix, while cooking over med heat. Add basil and baking soda, continuing to stir. Lower heat to a simmer. Add salt and pepper to taste, Simmer for 15 min, stirring frequently. Makes 5 c.

Grandma's Meatballs

This definitely one of my comfort foods. I remember my grandma making these meatballs frequently when I was growing up (and she still does).

When I was young, she and my grandpa used to take us cousins camping with them every summer in their camper. These meatballs were always served at atleast one meal on our camping trip. One year I remember her saying that she made 72 meatballs for us hungry campers!

We usually serve mashed potatoes with this. The recipe's gravy is so good served over the potatoes!

When my grandma gave me this recipe, it didn't have amounts for the minced onion, cracker crumbs, or ketchup. I don't usually measure how much of them I put in the recipe, but I've included estimated amounts for each.

The recipe can easily be doubled (or tripled or more).

1 lb ground beef (thawed)
1 egg
minced onioin (about 1 Tbsp)
cracker crumbs (about 1/3 c)
ketchup (about 1 Tbsp)
1 can tomato soup
1 can cream of mushroom soup

In a bowl, mix together first 5 ingredients. Shape into balls and place in 9x13 pan. Mix together soups in a bowl and add a little water so that the soup mixture is pourable. Pour soup mixture over meatballs, covering all. Cover pan with foil and bake at 350 degrees for 1 hr or til meatballs are done. Makes about 24 meatballs.

Finger Jello (aka Jello Jigglers)

2 1/2 c boiling water
4 pkg jello (4 servings each)

Mix together, stirring til gelatin is dissolved. Pour into 9x13 pan. (I like to spray the pan lightly with cooking spray first so the jello doesn't stick.) Chill til set. Makes 24 servings.

Scotch Eggs

I remember my stepmom making these for breakfast. I love them!

6 hard boiled eggs
1 lb ground pork sausage with seasonings
corn flake crumbs

Peel eggs. Wrap sausage around eggs and roll in crumbs. Bake at 350 degrees til sausage is done (30-40 min), turning occasionally.

Puppy Chow

This snack never lasts long at our house! The kids ask me for it often, and it's easy for them to help make.

9 c corn or rice Chex or Crispix
1 c chocolate chips
1/2 c peanut butter
1/4 c butter
1 1/2 c powdered sugar

Microwave chocolate chips, peanut butter and butter 1 min. Stir. Microwave in 30 second increments, stirring in between til smooth. Pour chocolate mixture over cereal in lg bowl. Stir til coated. Add powdered sugar; stir til coated. Store in airtight container.

Roasted Sweet Potatoes and Onions

This recipe is so simple but so delicious! The first time I made it, Hubby and I were amazed at how good it was!

sweet potatoes, peeled and cut into small chunks
onion, sliced into half or quarter rings
spray oil/cooking spray (like Pam)
salt
pepper

Spray a large baking sheet with oil. Place sweet potatoes and onions in a single layer on baking sheet. (Use whatever amount you need for the number of people you're serving so that the onions make up 1/4-1/3 of the sweet potatoes and onions combined.) Spray sweet potatoes and onions with oil. Sprinkle with salt and pepper. Bake at 400 degrees for 20-25 min or til potatoes are tender, stirring once or twice. Serve immediately.

Maple Sandwich Cookies

1 c butter or margarine, softened
3/4 c packed brown sugar
1 egg
1/4 tsp maple flavoring
2 c flour
sugar

Filling:
1 1/4 c powdered sugar
2 Tbsp milk
2 Tbsp butter or margarine, softened
1/2 tsp maple flavoring

In a mixing bowl, cream butter and brown sugar. Beat in the egg, maple flavoring, and flour; mix well. Shape into 1" balls. Roll in sugar. Place up 2" apart on ungreased baking sheets. Flatten with smooth bottom of a glass. Bake at 325 degrees for 10-12 min or til golden brown. Remove to wire racks to cool.

Combine filling ingredients in a small mixing bowl; beat til smooth. Spread on the bottom half of the cookies; top with remaining cookies. Makes about 3 dozen.

Caramel Creams

(This recipe is from the Best of Country Cookies cookbook.)

1 c butter (no substitutes), softened
2/3 c packed brown sugar
2 egg yolks
1/2 tsp vanilla
2 1/2 c flour
1/3 c finely chopped pecans
1/4 tsp salt

Filling:
2 Tbsp plus 1 1/2 tsp butter (no substitutes)
1 1/2 c powdered sugar
1/2 tsp vanilla
2-3 Tbsp whipping cream

In a mixing bowl, cream butter and brown sugar. Beat in egg yolks and vanilla. Combine flour, pecans, and salt; gradually add to the creamed mixture. Shape into two 10" rolls; wrap each in plastic wrap. Refrigerate for 1-2 hrs. Unwrap and cut into 1/4" slices. Place 2" apart on ungreased bakin sheets. Bake at 350 degrees for 11-13 min or til golden brown. Remove to wire racks to cool.

For filling, heat butter in a saucepan over med heat til golden brown. Remove from heat; add powdered sugar, vanilla, and enough cream to achieve spreading consistency. Spread on the bottom half of the cookies; top with remaining cookies. Makes about 3 dozen.

Double-Decker Brownies

1 c butter (no substitutes), softened
2 c packed brown sugar
3 eggs
2 tsp vanilla
2 c flour
1 1/2 tsp baking powder
1/2 tsp salt
2 squares (1 oz each) unsweetened chocolate, melted

Frosting:
1/4 c butter (no substitutes)
2 squares (1 oz each) unsweetened chocolate
2 c powdered sugar
1 1/2 tsp vanilla
2-3 Tbsp milk

In a mixing bowl, cream butter and brown sugar. Add eggs; beat well. Beat in vanilla. Combine the flour, baking powder, and salt; gradually add to creamed mixture.

Divide batter in half. Stir chocolate into one portion; spread into a greased 13x9" pan. Spread remaining batter evenly over top. Bake at 350 degrees for 30-35 min or til brownies begin to pull away from sides of pan. Cool on a wire rack.

In a saucepan, melt butter and chocolate. Remove from heat. Stir in powdered sugar, vanilla, and enough milk to reach spreading consistency. Frost cooled brownies; cut. Makes 3 dozen.

Frosted Cinnamon Zucchini Bars

I love to make these bars every summer when the zucchini from our garden is ready. The cakey bar tastes like coconut cake and is so good!

3/4 c butter or margarine, softened
1/2 c sugar
1/2 c packed brown sugar
2 eggs
1 tsp vanilla
1 3/4 c flour
1 1/2 tsp baking powder
2 c shredded zucchini
1 c flaked coconut

Frosting:
2 c powdered sugar
1 tsp ground cinnamon
2 Tbsp butter or margarine, melted
1 tsp vanilla
2-3 Tbsp milk

In a mixing bowl, cream butter and sugars. Add the eggs, beating well. Beat in vanilla. Combine flour and baking powder; gradually add to the creamed mixture. Stir in zucchini and coconut. Spread into a greased 15x10x1" pan. Bake at 350 degrees for 25-30 min or til a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a bowl, combine sugar and cinnamon. Stir in butter, vanilla, and enough milk til frosting reaches spreading consistency. Frost cooled bars; cut. Makes about 5 dozen.

Fudge Brownies

1 1/4 c butter or margarine, softened
4 c sugar
8 eggs*
2 tsp vanilla
2 c flour
1 1/2 c baking cocoa
1 tsp salt

Frosting:
1/2 c butter or margarine
6 Tbsp milk
3 Tbsp baking cocoa
3 1/2 c powdered sugar
1 tsp vanilla

In a mixing bowl, cream butter and sugar. Add eggs; beat well. Beat in vanilla. Combine the flour, cocoa, and salt; gradually add to creamed mixture. Spread into greased 15x10x1" pan. Bake at 325 degrees for 40-45 min or til top springs back when lightly touched.

Meanwhile, melt butter in a saucepan over low heat. Remove from the heat; stir in milk and cocoa til smooth. Return to the heat and bring to a boil' boil for 4 min, stirring constantly. Remove from the heat; add powdered sugar and vanilla. Mix well.

Frost warm brownies. Cool on wire rack before cutting. Makes 5 dozen.

*Yes, the number of eggs is correct.

Almond-Tipped Shortbread Fingers

(This recipe is from the Best of Country Cookies cookbook.)

1 c butter (no substitutes), softened
3/4 c packed brown sugar
2 tsp vanilla
2 c flour
6 squares (1 oz each) white baking chocolate
1 1/4 c chopped almonds

In a mixing bowl, cream butter and brown sugar. Beat in vanilla. Gradually add flour. Shape 1/2 cupfuls of dough into 1/2" thick logs. Cut logs into 2" pieces. Place 2" apart on ungreased baking sheets. Bake at 325 degrees for 15-17 min or til lightly browned. Remove to wire racks to cool. In a microwave or double boiler, melt chocolate. Dip one end of each cookie into chocolate, then into almonds. Place on waxed paper to harden. Makes 4 dozen.

Taco Pie

This recipe was given to me at one of my bridal showers.

1 lb ground beef, browned and drained
1 pkg taco seasoning
1/2 c water

Simmer together 15 min covered. While meat is cooking ...

Pat one 8 oz tube of crescent rolls into a pie plate/pan. Crush 1 1/2-2 c plain corn chips. Put 1/2 the chips on the crescent roll dough, then the cooked and seasoned meat, then 1 c sour cream, 4 oz shredded cheddar cheese, and rest of chips. Bake at 350 degrees for 20-25 min. Makes 6-8 servings.

Pigs in a Blanket

I remember eating these when I was a kid. My own kids gobble these right up!

8 hot dogs
8 strips of cheese
1 tube crescent rolls

Make a slit in each hot dog the length of the hot dog about 3/4 through the thickness of the hotdog, but don't cut through the ends. Put a strip of cheese in each slit. Roll each hot dog up in a crescent roll triangle and place on cookie sheet. Bake according to directions on crescent roll tube. Makes 8.

Monster Cookies

When I was in college, some weekends my friends and I went home with a friend who lived much closer to school than we did. We often baked these cookies at her house and took them back to school with us.

Mix together:
6 eggs
2 c brown sugar
2 c sugar
1 1/2 tsp vanilla
1 1/2 tsp corn syrup
4 tsp baking soda
1 c butter

Stir in:
1 1/2 lbs peanut butter
9 c oatmeal
1 bag chocolate chips or M&M's (I like to substitute peanut butter chips or Reese's pieces sometimes.)

Drop on cookie sheet with Tbsp and flatten. Bake at 350 degrees for 12 min. Makes 90-100 cookies.

Oatmeal Scotchies

I remember making these cookies with my Grandma when I was little.

2 c flour
1 tsp baking soda
1 c soft butter
2 eggs
1 1/2 c uncooked quick oats
1/2 tsp orange extract
2 tsp baking powder
1 tsp salt
1 1/2 c packed brown sugar
1 Tbsp water
6 oz butterscotch chips

Combine flour, baking powder, baking soda, and salt. Set aside. Combine butter, brown sugar, eggs, and water; beat til creamy. Gradually add flour mixture. Stir in oats, chips, and orange extract. Refrigerate 2-4 hrs. Drop on cookie sheet. Bake at 375 degrees for 10-12 min. Makes about 4 dozen.

Cheesy Garlic Bread

The cheesy garlic bread in this picture is shown with easy ministrone.

This garlic bread the tried and true standby in our house. As you can see, there are no defined measurements; I just eyeball them according to the number of people I'm serving.

bread (cut French or Italian bread -- Open-faced hamburger or hot dog buns work well, too!)
butter, softened (Use the real stuff. It's worth it!)
minced garlic
Italian seasoning
parmesan cheese or any type of shredded cheese

Mix softened butter and garlic together (ratio of about 1-2 garlic cloves per 4 Tbsp butter). Spread on bread. Sprinkle with Italian seasoning and cheese. Broil in oven til bread is browned to desired doneness and cheese is melted (if using shredded).

Easy Minestrone

The ministrone in this picture is shown with cheesy garlic bread.

I'm lucky that my older two kids like beans. Even J, who isn't fond of soup, will gobble this right up!

1 Tbsp butter
1 lg onion, chopped
3 med carrots, chopped
3 garlic cloves, minced
1 jar (28 oz) spaghetti sauce
4 c beef broth
1 can (16 oz) kidney beans, rinsed and drained
1 can (15 oz) garbanzo beans (chickpeas), rinsed and drained
1 c uncooked pasta (small shell or rotini work well)
2 tsp brown sugar
1/2 tsp dried basil
1/2 tsp dried oregano
1 c frozen green beans

In a Dutch oven or soup pot, sauted onion and carrots in butter til tender. Add garlic; cook 2 min longer.

Stir in spaghetti sauce, broth, and beans. Bring to a boil. Add remaining ingredients. Return to a boil and cook, uncovered, for 8-10 min or til pasta and green beans are tender. Makes 10 1 c servings (2 1/2 qts).

Herbed Slow Cooker Chicken

(This recipe is from the Quick Cooking 2005 cookbook.)

1 Tbsp oilive oil
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp seasoned salt
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp pepper
1/2 tsp browning sauce, optional
4 bone-in chicken breast halves (6 oz each)*
1/2 c chicken broth

In a sm bowl, combine the first 8 ingredients; rub over chicken. Place in a 5 qt slow cooker; add broth. Cover and cook on low for 4-5 hrs or until a meat thermometer reads 170 degrees. Makes 4 servings.

*I use 4 thawed boneless skinless chicken breasts.

Zucchini Soup

4 med zucchini, shredded
1 med onion, chopped
4 Tbsp butter
2 1/2 c chicken broth
1 c milk (Skim works just fine.)
3/4 tsp salt
1/4-1/2 tsp dried basil
1/4-1/2 tsp pepper
1/2 tsp ground nutmeg

In a lg skillet, saute the zucchini and onion in butter til tender. Stir in broth. Bring to a boil. Reduce heat; cover and simmer 12-15 min. Cool slightly.

Transfer to a blender; cover and process on low til smooth. Return to the skillet. Stir in the milk, salt, basil, pepper, and nutmeg. Bring to a boil. Reduce heat; simmer, uncovered 1-2 min or til heated through. Makes 6 servings.

Golden Diced Potatoes

3/4 c flour
1 tsp seasoned salt
1/2 tsp garlic powder
1/4 tsp pepper
4 med-lg potatoes, peeled and cut into chunks (about 1/2" size)
1/2 c butter

Combine first 4 ingredients in a lg ziploc bag. Add potatoes; toss to coat. In lg skillet, melt butter. Add potatoes. Cook and stir over med heat 25-30 min or til potatoes are tender. Makes 6 servings.

Pumpkin Pie Dip

(This recipe is from the Quick Cooking 2006 cookbook.)

1 pkg (8 oz) cream cheese, softened
2 c powdered sugar
1 c canned pumpkin*
1/2 c sour cream
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1/2 tsp ground ginger
gingersnap cookies

In a lg mixing bowl, beat the cream cheese and powdered sugar til smooth. Gradually add the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger; beat til smooth. Serve with gingersnaps. Refrigerate leftovers. Makes 4 c.

*I use 1 c cooked pumpkin.

Penne Pasta and Kielbasa

1 pkg (16 oz) penne pasta
1 lb fully cooked kielbasa, cut into 1/4" slices
2 med green peppers, chopped
1 med onion, chopped
1 jar (28 oz) meatless spaghetti sauce

Cook pasta according to pkg directions. Meanwhile, in a lg skillet, saute the kielbasa, peppers, and onion til vegetables are crisp tender. (No need to use oil. The grease from the kielbasa is enough to work.) Mix in spaghetti sauce. Drain pasta and stir in. Makes 6 servings.

Mozzarella Beef Roll-Ups

(This recipe is from the Quick Cooking 2006 cookbook.)

1 lb ground beef
1 med green pepper, chopped
1/3 c chopped onion
1 can (8 oz) pizza sauce
28 slices pepperoni
1/2 tsp dried oregano
6 flour tortillas (10 in), warmed
6 pieces (1 oz each) string cheese

In a lg skillet, cook the beef, green pepper, and onion over med heat til the meat is no longer pink; drain. Stir in the pizza sauce, pepperoni, and oregano.

Spoon about 1/2 c beef mixture off-center on each tortilla; top with a piece of string cheese. Fold one side of each tortilla over filling and roll up from the opposite side. Place seam side down on an ungreased baking sheet.

Bake at 350 degrees for 10 min or til heated through and cheese is melted. Makes 6 servings.

Refried Bean Pizza

1 tube refrigerated crescent rolls
1 can (16 oz) refried beans
1 can (4 oz) chopped green chilis
2 c (8 oz) shredded cheddar cheese

Unroll the crescent rolls on a 15x11" baking sheet and press perforations together, spreading the dough to get as close to the pan's edges as possible. Bake at 375 degrees for 11-13 min or til lightly browned. Combine refried beans and chilis; spread over crust to within 1/2" of edges. Top with cheese. Bake 5-8 min longer or til cheese is melted. Cut into slices. Makes 6 servings.

Apple Coffee Cake

(This recipe is from the Quick Cooking 2005 cookbook.)

1/2 c butter, softened
1 c sugar
3 eggs
3 c flour
3 tsp baking powder
1 tsp salt
1 1/2 c milk
1 can (21 oz) apple pie filling
2 tsp cinnamon

Topping:
1/2 c chopped walnuts
1/4 c packed brown sugar
2 Tbsp butter, melted

Glaze:
3/4 c powdered sugar
1 Tbsp butter, softened
3/4 tsp vanilla
2-3 tsp water

In a lg mixing bowl, cream butter and sugar. Beat in eggs. Combine the flour, baking powder, and salt; add to creamed mixture alternately with milk.

Pour half into a greased 13x9" baking dish. Combine the pie filling and cinnamon; spoon over batter. Drop the remaining batter over the filling; spread gently.

Combine topping ingredients; sprinkle over batter. Bake at 350 degrees for 40-45 min or til a toothpick inserted near the center comes out clean. Cool on a wire rack. Combine glaze ingredients; drizzle over warm or cooled coffee cake. Makes 12-14 servings.

Cookies 'n' Cream Cake

1 pkg (18 1/4 oz) white or yellow cake mix
16 Oreos, coarsely crushed

Prepare cake batter according to pkg directions; stir in crushed cookies. Spoon into a greased and floured bundt pan.* Bake at 350 degrees for 33-38 min or til a toothpick inserted near center comes out clean. Cool completely before removing from pan. Frost with your choice of white frosting, cream cheese frosting, or whipped cream.

*May use a 9x13" baking pan or 2 round cake pans, but baking times will vary.

Rosemary Parmesan Bread

1/2 c butter
1/2 c grated parmesan cheese
1 garlic clove, minced
fresh or dried rosemary
1 loaf (1 lb) French bread, halved lengthwise

Melt the butter. Stir in the cheese and garlic. Spread over cut side of bread. Sprinkle with rosemary. Place bread, cut side up, on and ungreased baking sheet. Bake at 400 degrees for 15 min or til lightly browned. Slice and serve warm. Makes 14-16 servings.

Pineapple Chicken Lo Mein

1 can (20 oz) unsweetened pineapple chunks
1 lb boneless skinless chicken breasts, cut into 1" cubes
2 garlic cloves, minced
3/4 tsp ground ginger OR 1 Tbsp minced fresh gingerroot
2 med carrots, julienned
1 med green pepper, julienned
4 oz spaghetti, cooked and drained
1/2 c sliced onion
1 Tbsp cornstarch
1/3 c soy sauce
1 Tbsp oil

Drain pineapple, reserving 1/3 c juice; set pineapple aside. In a lg skillet over med heat, cook the chicken, garlic, and ginger for 6 min. Add the carrots, green pepper, and pineapple. Cover and cook for 2-3 min or til vegetables are crisp-tender and chicken juices run clear. Stir in spaghetti and onions.

In a sm bowl, combine the cornstarch, soy sauce, reserved pineapple juice, and oil til smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 min or til thickened. Makes 4 servings.

Orange Cashew Chicken

I like to use larger amounts of the carrots and celery than are called for in the recipe.

1 lb boneless skinless chicken breasts, cut into 1" cubes
2 medium carrots, sliced
1/2 c chopped celery
2 Tbsp cornstarch
1/4 tsp ground ginger
3/4 c orange juice
1/4 c honey
3 Tbsp soy sauce
1/4-1/2 c salted cashews
hot cooked rice

In a lg skillet or wok, stir-fry chicken, carrots, and celery for 8-10 min or til juices run clear. (If skillet or wok is NOT non-stick, cook veggies in 2 Tbsp oil.) Reduce heat. In a bowl, combine the cornstarch, ginger, orange juice, honey, and soy sauce til blended. Stir into chicken mixture. Bring to a boil; cook and stir for 2 min or til thickened. Stir in cashews. Serve over rice. Makes 4 servings.

Bacon Cheddar Pinwheels

2 c flour
3 Tbsp baking powder
1/4 tsp salt
1/3 c shortening
3/4 c milk
1/4-1/2 c soft bacon bits
3/4 c shredded cheddar cheese

In a bowl, combine the four, baking powder, and salt; cut in shortening. Add milk and mix well. Turn onto a floured surface; knead 6-8 times. Rol into a 16x10" rectangle. Sprinkle with bacon and cheese.

Roll up from a long side. Cut into 15 slices; place cut side down in greased muffin cups. Bake at 450 degrees for 12-15 min or til golden brown. Serve warm. Refrigerate leftovers. Makes 15 rolls.

Italian Pork Hoagies

Using the pork from this recipe makes these sandwiches even more drool-worthy! Mmmmmmmmmmmm!

6 hoagie buns, split*
1 small jar pizza sauce or spaghetti sauce
12 slices cooked pork roast (1/4" thick)
shredded mozzarella
Italian salad dressing (can use light version)

Open hoagie buns and place cut side up on baking sheet. Spread 2-3 Tbsp pizza sauce on the bottom half of each bun. Top each with 2 slices of pork side by side. Sprinkle 2-3 Tbsp shredded mozzarella on the pork. Drizzle 1-2 Tbsp Italian dressing on tops of each bun. Bake open-faced at 350 degrees for 5-10 min or til cheese is melted and buns are lightly toasted. Replace bun tops. Makes 6 servings.

*I like to use wheat buns, but you can use whatever kind you like.

Savory Pork Roast

(This recipe is from the Quick Cooking 2003 cookbook.)

This pork loin is delicious on it's own, but it's even better when the leftovers are used to make this sandwich! You may even just want to make this roast specifically for the sandwich!

1 garlic clove, minced
2 tsp dried marjoram
1 tsp salt
1 tsp rubbed sage
1 boneless pork loin roast (4 lbs)

Combine the seasonings; rub over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees for 1 hr and 20 min or til a meat thermometer reads 160 degrees. Let stand 10-15 min before slicing. Makes 9-12 servings (or 3-4 servings plus leftovers).

One-Bowl Chocolate Cake with Frosting

I combined 2 recipes to come up with this super moist, easy, delicious frosted devil's food-type cake. The cake recipe is from the Quick Cooking 1999 cookbook.

2 c flour
2 c sugar
1/2 c baking cocoa
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 c vegetable oil*
1 c buttermilk**
2 eggs
1 c hot water

Frosting:
6 Tbsp butter (softened)
1/2 c baking cocoa
2 2/3 c powdered sugar
1/3 c milk
1 tsp vanilla extract
additional powdered sugar

In a lg bowl, combine dry ingredients. Stir in oil, buttermilk, and eggs. Add water and stir til combined. Pour into a greased 9x13" baking pan. Bake at 350 degrees for 35-38 min or til a toothpick inserted near the center comes out clean. Cool completely.

In a sm mixing bowl, cream butter. Add cocoa and powdered sugar and milk. Beat together, adding additional powdered sugar til you achieve the consistency you desire. Frost cake.

Makes 20-24 servings.

*I use olive oil in place of vegetable oil.

**Since I usually don't have buttermilk, I put 1 Tbsp lemon juice in a measuring cup and fill the remainder with milk up to the 1 c mark. Let milk mixture sit for 5 minutes to curdle before adding to the cake mix.

Crispy Chocolate Peanut Butter Bars

I modified a recipe in one of my cookbooks and added frosting and came up with these bars.

10 c rice krispies
1 1/2 c corn syrup
1 c sugar
1 c brown sugar
2 c peanut butter, divided
1 pkg (12 oz) semisweet chocolate chips

Put rice krispies in a very lg bowl. In a saucepan, combine corn syrup and sugars; bring to a boil. Boil for 1 min. Remove from heat and stir in 1 c peanut butter. Pour over rice krispies and mix. Press into a greased 15x10" pan. Put remaining peanut butter and chocolate chips into microwave safe bowl. Heat 1 min in microwave. Stir. Heat an additional 30 seconds. Stir til smooth. Pour over top of bars and spread. Cool and cut into bars. Makes 3 dozen.

Italian Bow Tie Supper

(This recipe is from the Quick Cooking 2002 cookbook.)

This delicious recipe tastes like lasagna in a crock pot.

1 1/2 lbs ground beef
1 med onion, chopped
1 garlic clove, minced
2 cans (8 oz each) tomato sauce
1 can (14 1/2 oz) stewed tomatoes, cut up
1 tsp dried oregano
1 tsp Italian seasoning
salt and pepper to taste
1 pkg (16 oz) bow tie pasta, cooked and drained
1 pkg (10 oz) frozen spinach, thawed and well drained
1 1/2 c (6 oz) shredded mozzarella cheese
1/2 c grated Parmesan cheese

In a skillet, cook the beef, onion, and garlic over med heat til meat is no longer pink; drain. Transfer to a slow cooker. Stir in the tomato sauce, tomatoes, and seasonings. Cover and cook on low for 7-8 hrs or til bubbly.

Increase heat to high; stir in pasta, spinach, mozzarella, and Parmesan cheese. Cover and cook for 10 min or til heated through and cheese is melted. Makes 6-8 servings.

Bacon Cheeseburger Rice

I was skeptical about this recipe before trying it, especially because of the pickles. (Who puts pickles in a hot dish?!) But after making and eating it, I must say that it really IS delicious!

1 lb ground beef
1 3/4 c water
2/3 c barbeque sauce
1 Tbsp prepared mustard
2 tsp dried minced onion
1/2 tsp pepper
2 c uncooked instant rice
1 c (4 oz) shredded cheddar cheese
1/3 c chopped dill pickles
3 Tbsp soft bacon bits

Brown beef in skillet til no longer pink; drain. Add water, barbeque sauce, mustard, onion, and pepper. Bring to a boil; stir in the rice. Sprinkle with cheese. Reduce heat; cover and simmer 5 min. Sprinkle with pickles and bacon bits. Makes 4-6 servings.

Chocolate Eclair Torte

This recipe reminds me of the version my mom made when I was little.

2 small boxes instant vanilla pudding
1 lg tub Cool Whip (can use light or fat free)
3 c milk
1 box graham crackers
1 can chocolate frosting

Line bottom of a 9x13" pan with whole graham crackers. Mix pudding with milk. Fold in Cool Whip. Alternate layers of whole graham crackers with the pudding mixture. Final layer should be graham crackers. Ice the top player with melted chocolate frosting (microwave 1 minute). Refrigerate to let set. Keep refrigerated.

Unstuffed Pepper Soup

It really does taste like stuffed peppers!

1 lb ground beef
3 lg green peppers, chopped
1 lg onion
2 c water
4 tsp beef boullion
2 cans (10 3/4 oz each) condensed tomato soup, undiluted
1 can (28 oz) crushed tomatoes, undrained
1 can (4 oz) mushroom stems and pieces, drained
1 1/2 c cooked rice

In a Dutch oven or lg saucepan, brown beef with green peppers and onions til beef is done and vegetables are tender; drain. Stir in water, boulllion, soup, tomatoes, and mushrooms. Bring to a boil. Reduce heat; cover and simmer for 30 min, stirring occasionally. Add rice; heat through. Makes 10 servings.

Creamy Corned Beef Bake

I love corned beef, and this is a delicious alternative to a traditional corned beef and cabbage meal! I've also posted a traditional corned beef meal here.

1 1/2 c cubed cooked corned beef OR 1 can (12 oz) cooked corned beef
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
8 oz Velveeta-type cheese, cubed
1 pkg (8 oz) small shell pasta, cooked and drained
1 c milk
1/2 c chopped onion
2 bread slices, torn into small pieces
2 Tbsp butter or margarine, melted

In a bowl, combine the first six ingredients. Transfer to a greased 2 qt baking dish. Toss bread cubes with butter; sprinkle over topp. Bake uncovered at 350 degrees for 40-45 min or til golden brown. Let stand for 10 min before serving. Makes 4 servings.

Green Bean Chicken Casserole

(This recipe is from the Quick Cooking 2002 cookbook.)

This recipe makes 2 casseroles, one to eat and one to freeze for another time.

1 pkg (6 oz) long grain and wild rice mix
4 c cubed, cooked chicken
1 3/4 c frozen French-style green beans
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1 can (10 3/4 oz) condensed cream of chicken and broccoli soup, undiluted
1 can (4 oz) mushroom stems and pieces, drained
2/3 c chopped onion
2/3 c chopped green pepper
1 envelope onion soup mix
3/4 c shredded Colby cheese

Additional ingredient (for each casserole):
2/3 c french-fried onions

Prepare the wild rice according to pkg directions. Stir in the chicken, beans, soups, mushrooms, onion, green pepper, and soup mix. Spoon into two greased 1 1/2 qt baking dishes. Sprinkle with the cheese. Cover and freeze one casserold for up to 3 mo. Cover and bake the second casserole at 350 degrees for 25-30 min or til heated through. Uncover and sprinkle with french-fried onions; bake 5 min longer or til the onions are golden.

To use frozen casserole:
Completely thaw in the refrigerator. Remove from the refrigerator 30 min before baking. Cover and bake at 350 degrees for 60-65 min or til heated through. Uncover and sprinkle with french-fried onions; bake 5 min longer.

Makes 2 casseroles, 4-6 servings each.

Meatball Lasagna

2 cans (14 1/2 oz each) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 c water
1 can (6 oz) tomato paste
1 med onion, chopped
1 garlic clove, minced
1 Tbsp dried basil
4 tsp dried parsley flakes
2 tsp sugar
8 uncooked lasagna noodles
24 cooked meatballs
1 egg
1 c ricotta cheese
2 c (8 oz) shredded mozzarella cheese
3/4 c grated Parmesan cheese

In a lg saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 min. Meanwhile, cook lasagna noodles according to pkg directions; drain. Cut meatballs into quarters. Stir into sauce.

In a small bowl, combine egg and ricotta cheese. Spoon 1 c of the meat sauce into a greased 13x9" baking dish. Layer with half of the noodles, ricotta mixture, meat sauce, mozzarella, and Parmesan cheese. Repeat layers. Cover and bake at 350 degrees for 45 min. Uncover and bake 5-10 min longer or til golden brown. Let stand 15 min before cutting. Makes 8-10 servings.

Chicken Potato Bake

4 boneless skinless chicken breasts
1 lb potatoes, cut in chunks
1/2 c prepared Italian salad dressing (may substitute light version)
1 Tbsp Italian seasoning
1/2-3/4 c grated Parmesan cheese

Place chicken in greased 13x9" baking dish. Arrange potatoes around chicken. Drizzle with dressing; sprinkle with Italian seasoning and Parmesan cheese. Cover and bake at 400 degrees for 20 min. Uncover and bake 20-30 min longer or til potatoes are tender and chicken juices run clear. Makes 4 servings.

Chocolate Chip Cheese Bars

(This recipe is from the Quick Cooking 2002 cookbook.)

Cream cheese and chocolate chip cookie dough ... what better combination?!

1 tube (18 oz) refrigerated chocolate chip cookie dough*
1 pkg (8 oz) cream cheese, softened
1/2 c sugar
1 egg

Cut cookie dough in half. For crust, press half of the dough onto the bottom of a greased 8" square baking pan. In a mixing bowl, beat cream cheese, sugar, and egg til smooth. Spread over crust. Crumble remaining dough over top. Bake at 350 degrees for 35-40 min or til toothpick inserted near center comes out clean. Cool on wire rack. Refrigerate leftovers. Makes 12-16 servings.

*2 c of any chocolate chip cookie dough recipe may be used instead.

Sweet Popcorn

This popcorn reminds me of Fiddle Faddle popcorn.

10-12 c popped popcorn
1 1/3 c sugar
1 c butter (no substitutes)
1/2 c light corn syrup
1 tsp vanilla
1/2 tsp cream of tartar
1/2 tsp baking soda

Put popped corn in lg bowl. In a lg saucepan, bring sugar, butter, and corn syrup to a boil. Boil til mixture reaches 285 degrees (soft crack stage). Remove from heat; add vanilla, cream of tartar, and baking soda. Drizzle over popcorn; stir to coat. Immediately spread onto aluminum foil; let cool and dry for about 1 hr. Store in airtight container. Makes 10-12 servings.

S'mores Brownies

Easy to make and so yummy!

8-10 whole graham crackers
1 pkg fudge brownie mix (13x9" pan size)
2 c mini marshamallows
1 c (6 oz) semisweet or milk chocolate chips

Lay graham crackers in a single layer in a greased 13x9" pan. Prepare the brownie patter according to pkg directions. Spread over graham crackers. Bake at 350 degrees for 25-30 min or til toothpick inserted near center comes out clean. Sprinkle with marshmallows and chocolate chips. Bake 5 min longer or til marshamallows are slightly puffed and golden brown. Cool before cutting. Makes 2 dozen.

Teriyaki Pork Roast

(This recipe is from the Quick Cooking 2001 cookbook.)

3/4 c unsweetened apple juice
2 Tbsp sugar
2 Tbsp soy sauce
1 Tbsp vinegar
1 tsp ground ginger
1/4 tsp garlic powder
1/8 tsp pepper
1 boneless pork loin roast (about 3 lbs), halved
7 1/2 tsp cornstarch
3 Tbsp cold water

Combine the first seven ingredients in a greased slow cooker. Add roast and turn to coat. Cover and cook on low for 7-8 hrs or til a thermometer inserted into the roast readst 160 degrees. Remove roast and keep warm. In a saucepan, combine cornstarch and cold water til smooth; sitr in cooking juices. Bring to a boil; cook and stir for 2 min or til thickened. Serve with roast. Makes 8 servings.

Jiffy Jambalaya

One of Hubby's favorites

1 med onion, chopped
1/2 c chopped green pepper
1 lb fully cooked kielbasa, cut into 1/4" slices
1 can (28 oz) diced tomatoes, undrained
1/2 c water
1 Tbsp sugar
1 Tbsp sugar
1 tsp paprika
1/2 tsp dried thyme
1/2 tsp dried oregano
1/4 tsp garlic powder
1 1/2 c uncooked instant rice

In a skillet, saute onion and green pepper with sausage til vegetables are tender. Stir in tomatoes, water, sugar, and seasonings. Bring to a boil; add rice. Cover and cook for 5 min or til rice is tender. Makes 6 servings.

Chicken Biscuit Bake

(This recipe is from the Quick Cooking 2001 cookbook.)

1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
2/3 c mayonnaise (NOT light or fat-free)
2-3 Tsp Worcestershire sauce
4 c cubed cooked chicken
3 c chopped broccoli, cooked
1 med onion, chopped
1 c (4 oz) shredded cheddar cheese
2 tubes (12 oz each) refrigerated buttermilk biscuits
2 eggs
1/2 c sour cream
2 tsp celery seed
1 tsp salt

In a bowl, combine the soup, mayonnaise, and Worcestershire sauce. Stir in chicken, broccoli, and onion. Transfer to a greased 13x9" baking dish. Sprinkle with cheese. Cover and bake at 375 degrees for 20 min. Separate biscuits; cut each in half. Arrange, cut side down (so it's standing upright), over hot chicken mixture. In a bowl, combine remaining ingredients; pour over biscuits. Bake, uncovered, 20 min longer or til golden brown. Makes 6-8 servings.

Sausage Gravy

An infrequent indulgence of mine!

1 lb bulk pork sausage
1 Tbsp finely chopped onion
6 Tbsp flour
4 c milk
1/2 tsp rubbed sage
1/4 tsp salt
dash nutmeg
warm biscuits, split

In a lg skillet over med heat, brown sausage with onion. Drain, reserving 2 Tbsp drippings in skillet. Put flour in a bowl and combine with milk, a little at a time, stirring til smooth. Add milk and flour mixture to skillet with drippings. Add seasonings. Bring to a boil; cook and stir for 2 milk or til thickened. Serve over warm biscuits. Makes 4-6 servings (about 4 c).

Creamy Italian Chicken

I shredded the chicken that is in the picture.

(This recipe is from the Quick Cooking 2000 cookbook.)

4 boneless skinless chicken breasts
1 envelope Italian salad dressing mix
1/4 c water
1 pkg (8 oz) cream cheese, softened (may use reduced-fat or neufchatel cheese)
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1 can (4 oz) mushrooms, drained
hot cooked rice or noodles

Place the chicken in a slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on low for 3 hrs. In a small mixing bowl, beat the cream cheese and soup til blended. Stir in the mushrooms. Pour over chicken. Cook 1 hr longer or til chicken juices run clear. Serve over rice or noodles. Makes 4 servings.

Corned Beef and Cabbage

Corned beef and cabbage pictured with a slice of Irish soda bread

Hubby's favorite meal!

(For a delicious non-traditional corned beef meal, click here.)

1 med onion, sliced
4 med potatoes, quartered
1 lb baby carrots
3 c water
3 garlic cloves, minced
1 bay leaf
2 Tbsp sugar
2 Tbsp cider vinegar
1/2 tsp pepper
1 corned beef brisket w/ spice packet (2 1/2-3 lbs)
1 small cabbage, chopped

Place onion, potatoes, and carrots into 6 or 7 qt crock pot. Combine water, garlic, bay leaf, sugar, vinegar, pepper, and contents of spice packet; pour over the vegetables. Top with meat and cabbage. Cover and cook on low 8-9 hrs or til meat and vegetables are tender. Remove bay leaf before servings. Makes 6-8 servings.

Chicken a la Prince

My variation of Chicken a la King.

1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
3 Tbsp flour
1/4 tsp pepper
2 lb boneless skinless chicken breasts, cubed
2 celery ribs, chopped
1 medium green or red pepper
1/4 c chopped onion
1 pkg (10 oz) frozen peas, thawed
hot cooked rice

In a crock pot, combine soup, flour and pepper til smooth. Stir in chicken, celery, green pepper, and onion. Cover and cook on low for 7-8 hrs or til meat juices run clear. Stir in peas. Cook 30 min longer or til heated through. Serve over rice. Makes 8-10 servings.

Shortbread with Fudge Topping

1 c butter (no substitutes), softened
1/2 c powdered sugar
1/4 tsp salt
1 1/4 c flour
1 can (14 oz) sweetened condensed milk
2 c (12 oz) semisweet chocolate chips
1/2 tsp almond extract

In a mixing bowl, cream butter, sugar, and salt til fluffy. Gradually beat in flour. Spread into a greased 13x9" baking pan. Bake at 350 degrees for 16-20 min or til lightly browned. In a microwave-safe bowl, combine condensed milk and chocolate chips. Microwave, uncovered, on high for 1 min. Stir. Microwave at 30 second intervals as needed, stirring in between, until chocolate chips are melted and smooth. Stir in extract. Spread over the shortbread. Refrigerate til firm. Cut into squares. Makes 4 dozen.

Cajun Cabbage

This recipe may sound odd, but it's DELICIOUS!

1 lb ground beef
1 medium green pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
1 can (10 oz) diced tomatoes and green chilis*
1 can (8 oz) tomato sauce
1/2 c uncooked long grain rice**
1 tsp salt
1/2 tsp dried basil
1/2 tsp dried oregano
1 tsp pepper***
1 small head cabbage, chopped
1 c (4 oz) shredded cheddar cheese

In a skillet, brown beef with green pepper, onion, and garlic til vegetables are tender; drain. Stir in tomatoes, tomato sauce, rice, and seasonings. Spread into an ungreased 13x9" baking dish. Top with the cabbage and cheese. Cover and bake at 350 degrees for 65-75 min**** or til rice is tender. Makes 6-8 servings.

*If desired, replace with 1 can (10 3/4 oz) diced tomatoes to decrease spiciness.
**If using brown rice, add 1 c water to dish when you add rice.
***If desired, replace with 1/4-1/2 tsp pepper to decrease spiciness.
****If using brown rice, you may need to add 10-20 min additional cooking time.

Beef Enchiladas

1 lb ground beef
1/2 c chopped onion
1 can (19 oz) enchilada sauce
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1 can (10 3/4 oz) condensed tomato soup, undiluted
10 flour tortillas
1 1/2 c shredded cheddar cheese
additional shredded cheese

In a skillet, brown beef and onion; drain. Combine enchilada sauce and soups in bowl; pour about 1 c into an ungreased 13x9" baking dish. Stir 3/4 - 1 c sauce into beef mixture; set remaining sauce aside. Spoon 1/4 c of beef mixture down center of a tortilla; top with 2 Tbsp cheese. Roll up and place seam side down in dish. Repeat with remaining tortillas. Top tortillas in dish with remaining sauce. Cover and bake at 350 degrees for 25-30 min. Uncover; sprinkle with additional cheese. Bake 5-10 min longer or til cheese is melted. Makes 6-8 servings.

Great Pumpkin Dessert

This recipe is easier to make than pie, and it's SO scrumptious! Yummy with whipped cream!

1 can (15 oz) solid-pack pumpkin OR 1 3/4 c cooked pumpkin
1 can (12 oz) evaporated milk
3 eggs
1 c sugar
4 tsp pumpkin pie spice
1 pkg (18 1/4 oz) yellow cake mix
3/4 c butter or margarine, melted
1 1/2 c chopped pecans

In a mixing bowl, combine the first five ingredients. Trasfer to a greased 13x9" baking pan. Sprinkle with dry cake mix and drizzle with butter. Top with pecans. Bake at 350 degrees for 1 hr or til a knife inserted near center comes out clean. Makes 12-16 servings.

Chicken Quesadillas

These are good with salsa!

2 garlic cloves, minced
1 tsp oil
1 can (14 3/4 oz) chicken, drained
1-2 tsp dried basil
1/2 tsp pepper
1 Tbsp butter or margarine, softened
4 flour tortillas (8")
2 c (8 oz) shredded cheese

In a skillet, saute garlic in oil til tender. Stir in chicken, basil, and pepper. Cook over medium heat til heated through. Meanwhile, spread butter over one side of each tortilla. Place tortillas, buttered side down, on a griddle. Sprinkle each with 1/2 c cheese. Spread 1/2 c chicken mixture over half of each tortilla. Fold over and cook on low for 1-2 min on each side. Cut into wedges. Makes 4 servings.

Honey-Dijon Ham

(This recipe is from the Quick Cooking 2000 cookbook.)

**I halve the glaze for our family.

1 boneless fully cooked ham (about 3 lbs)
1/3 c honey
2 Tbsp Dijon mustard
2 Tbsp brown sugar
1 Tbsp water

Place ham on a greased rack in a shallow roasting pan. Bake, uncovered, at 325 degrees for 50-60 min. Combine honey, mustard, and sugar; brush about 3 Tbsp over ham. Bake 10-15 min longer or til a meat thermometer reads 140 degrees and ham is heated through. Stir water into remaining glaze; heat through and serve with the ham. Makes 8-10 servings.

Ham-It-Up Spaghetti

(This recipe is from the Quick Cooking 2000 cookbook.)

I've made this recipe many times for our family. I've also made it for friends after they've had a baby and have always received compliments on it at those times. It freezes well, too.

1 pkg (16 oz) spaghetti, broken into 2" pieces
2 cans (10 3/4 oz each) condensed cream of mushroom soup, undiluted
1 3/4 c milk
1 Tbsp dried minced onion
2 tsp dried parsley flakes
1 tsp Worcestershire sauce
2 c cubed fully cooked ham (about 1 lb)
2 c (8 oz) shredded cheddar cheese

Cook spaghetti according to pkg directions. Meanwhile, in a lg bowl, combine soup, milk, onion, parsely, and Worcestershire sauce. Drain spaghetti; add to soup mixture with ham. Transfer to a lightly greased 2 1/2 qt baking dish. Sprinkle with cheese. Cover and bake at 375 degrees for 15 min. Uncover and bake 5 min longer or til lightly browned and heated through. Makes 6-8 servings.