Mom H's Egg Nog

When we have fresh eggs, (eggs fresh from hens in the yard or neighborhood,) we like to make this drink my mom used to make when I was a kid. Non alcoholic, of course!

The recipe is for one serving. I ask how many people want some, and make it in the quantity of those having some.

1 egg
1 C milk (any kind you want, thick or thin)
1/4 tsp vanilla
1 T sugar (to taste)
1/4 tsp cinnamon
Dash nutmeg

Blend this together on high for one minute, and enjoy!

My mom had a huge family and so she'd thin things out frequently.  Here is her recipe for a whole blender jar full:

6 cups milk (the eggs will froth up a lot)
2-3 eggs
1 tsp vanilla
1/3 C sugar (to taste)
1 tsp cinnamon
Dash+ nutmeg

It would be a lot skinnier if I made it that way, so maybe I'll try her recipe today... :)

Homemade Flour Tortillas

Find the original recipe, pictures and fun commentary here.

Rick Bayless Recipe

Ingredients

• 2-3/4 cups all purpose flour, plus a little extra for rolling the tortillas
• 5 tablespoons vegetable shortening
• 3/4 teaspoon salt
• 3/4 cup very warm tap water

InstructionsCombine flour and shortening in a large mixing bowl.  Work the shortening in with your fingers until completely incorporated.  Dissolve the salt in the water and pour about 2/3 cup of it over the dry ingredients.  Immediately work it in with a fork.  The dough will be in large clumps.  If all the dry ingredients haven't been dampened, add the rest of the liquid.  Scoop the dough onto your work surface and knead until smooth.Divide the dough into 12 portions and roll each into a ball.  Set them on a plate, cover with plastic wrap and let rest at least 30 minutes.Heat an ungreased griddle over medium to medium-high heat.  On a lightly floured surface, roll out a portion of the dough into a 7-inch circle.  Flatten a ball of dough, flour it, then roll forward and back across it, rotating a sixth of a turn and roll forward and back again.  Continue until it is a 7 inch circle.  Flour tortilla as needed while rolling.Lay the tortilla on the hot griddle.  After 30-45 seconds, when brown splotches show underneath, flip it over. cook another 30 -45 seconds more, until other side is browned.  Do not overcook or the tortilla will become crisp.  Remove and wrap in a cloth napkin.  Repeat procedure with remaining tortillas and stack them on top of each other.Note, cook time is PER tortilla and is approximate.  Go by the way it looks more than you go by time.

Details

Prep time: 50 minsCook time: 5 minsTotal time: 55 mins    Yield: 12

Light Potato Cheese Soup

               

So I took THIS potato soup recipe and THAT potato soup recipe, put them together and came up with my own:

Ingredients:

• 6 large potatoes diced
• Vegetable and/or chicken broth to cover the potatoes
• 2 cups chopped carrots (I had leftovers already cooked)
• 2-3 cloves garlic, minced
• 1/2 cup evaporated milk
• Fresh ground black pepper, to taste
• 1/2 cup light cheddar cheese, cube
• 1 slice reduced fat swiss cheese
• 1 lb sliced mushrooms, sauted in 1 tbsp butter

Boil the diced potatoes and carrots in the vegetable and chicken broths until the vegetables are soft. Mash with a potato masher. Stir in the cheese until it melts, fold in mushrooms. Serve either warm or cold.  Mine needed more moisture (maybe more milk?) to make it more soupy, but oh, yummmm!

(To make it even lighter, I could have used part cauliflower and part potatoes, but I couldn't find any cauliflower in the fridge tonight.) One of the recipes describes making it in a slow cooker, but I have to plan ahead for that.

Cream of Anything Soup Mix

Marie Ricks

2 cups Nonfat dry milk (I use Morning Moo)

1 cup cornstarch

2 tbsp onion flakes or powder

1 tsp thyme

1 tsp dillweed (opt)

1 tsp celery salt

To use, mix:

1/3 cup dry mix

1¼ cup water

1 tbsp margarine (for coloring)

2 chicken bullion cubes (need 16 for whole mixture)

Cook for 3 minutes on high in microwave, stirring each minute. Cook longer when doubling or tripling.

Yummy Cheesy Potato Casserole

6-10 potatoes boiled (may boil w/bay leaf), grated (Use frozen hash browns for EASY)

2 cans cream of chicken soup

1 pint sour cream

4 green onions, chopped

½ tsp salt

¾ cup grated cheese

6 tbsp butter

 

Topping:

1 cup cornflakes, crushed

¼ cup melted butter

Mix all ingredients (except topping). Sprinkle topping over it all in a casserole dish. Bake 350 for 40 minutes to 1 hour. ( To make dairy free: may use IMO instead of sour cream, and prepared cream-of-anything-soup.)

The Best Tomato Basil Soup

Original recipe found here.

Tomato Basil Soup

3 cloves of garlic, minced

2 tablespoons of olive oil

2 - 14 oz. cans of crushed tomatoes

1 - 14 oz. can of whole tomatoes

2 cups of stock (chicken or vegetable)

1 tsp of sea salt

1 tsp of sugar

1/2 tsp of fresh ground black pepper

1/4 cup of heavy cream (I used evaporated milk)

3 tablespoons of fresh basil, julienned

parmesan cheese

In a saucepan, saute garlic in olive oil on medium heat for 1 minute - being careful not to burn the garlic.  Add the crushed tomatoes.  Add the whole tomatoes one at a time, squeezing them into the pan to break them up.  Add the juice from the whole tomatoes, as well.  Add chicken stock, salt, pepper and sugar.  Cook the soup on medium at a simmer for 10 minutes.  

To finish, reduce the heat to low and stir in heavy cream and basil.  Serve topped with parmesan cheese or a grilled cheese sandwich.  Get the recipe for The Best Grilled Cheese Sandwich here.

Southwestern Chopped Chicken Salad

I found this salad on Pinterest, and LOVED it!! I've made it several times for the family since finding it two or three months ago! It is my new favorite taco salad. So I have to post this here, so as to NEVER loose it! The recipe supposedly serves four, since not all my family is as crazy for it as my husband and I are, it "feeds" us all. Click on the picture to go to the original post, although I'm cutting and pasting most of her recipe text below:


salad:
2 cups shredded chicken
1 green bell pepper, diced
1 can black beans, rinsed
1 can sweet yellow corn (or 1 cup frozen corn, thawed)
2 roma tomatoes, diced
4 green onions, sliced
1 head ice berg lettuce, washed and chopped
1/4 cup cilantro, chopped
2 ripe avocados, diced
1 cup crushed tortilla chips

dressing:
1/2 cup mayonnaise
2/3 cup Greek yogurt
1 tbsp ranch seasoning
1 tbsp taco seasoning

Directions:

In a large bowl, combine all salad ingredients together, excluding the tortilla chips.  

In a small bowl stir all dressing ingredients together.  Pour dressing over salad, starting with about half of the dressing.   Toss to combine, then gradually add more dressing until it is dressed to your liking.  Top with tortilla chips.  Enjoy!

Susan Beckstrand's Zucchini Casserole

(This is my husband's favorite - and it's a low-carb, most delicious way to use summer zucchini - sometimes we even have to have it in the middle of the winter!)

Slice and par boil one large zucchini, drain and lay it in a casserole dish.

Make a very basic tomato sauce with cooked ground beef* & onion, 2 cans diced or crushed tomatoes, salt and pepper to taste. (NO flour or other spices!) Poor over zucchini.

Sprinkle grated cheese over this, & be generous. Sprinkle bread crumbs over the cheese. (I usually make them with a piece of toast.) Broil until cheese is melted and starting to brown.

 

Mmm, mmm good!

*I fry all my hamburger up when I buy it -with or without onions- and pkg it for individual meals (1/2-1 lb sizes) & freeze - very quick to thaw, and makes meal prep VERY fast.

Banana Bread Bars with Brown Butter Frosting

Ingredients:

Banana Bread Bars:

1-1/2 c. sugar

1 c. sour cream

1/2 c. butter, softened

2 eggs

1-3/4 (3 or 4) ripe bananas, mashed

2 tsp. vanilla extract

2 c. all purpose flour

1 tsp. baking soda

3/4 tsp. salt

1/2 c. chopped walnuts (optional)

Brown Butter Frosting:

1/2 c. butter

4 c. powdered sugar

1-1/2 tsp. vanilla extract

3 tbsp. milk

Directions:

1.  Heat oven to 375F.  Grease and flour 15x10-inch jelly roll pan.  For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy.  Blend in bananas andvanilla extract.  Add flour, baking soda, salt, and blend for 1 minute.  Stir in walnuts.

2.  Spread batter evenly into pan.  Bake 20 to 25 minutes or until golden brown.

3.  Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling.  Let the butter turn a delicate brown and remove from heat immediately.

4.  Add powdered sugar, vanilla extract and milk.  Whisk together until smooth (it should be thicker than a glaze but thinner than frosting).  Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm). 

Yield: 2 dozen large bars

Find original recipe & pictures here: Banana Bread Bars with Brown Butter Frosting - mmm!

Best Brownies - from Allrecipes.com

Best Brownies Rated: Submitted By: Angie Photo By: CC♥'s2bake Prep Time: 25 Minutes Cook Time: 35 Minutes Ready In: 1 Hour Servings: 16 "These rich, fudgy brownies are easy to whip up!" INGREDIENTS: 1/2 cup butter 1 cup white sugar 2 eggs 1 teaspoon vanilla extract 1/3 cup unsweetened cocoa powder 1/2 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon baking powder 3 tablespoons butter, softened 3 tablespoons unsweetened cocoa powder 1 tablespoon honey 1 teaspoon vanilla extract 1 cup confectioners' sugar DIRECTIONS: 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan. 2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan. 3. Bake in preheated oven for 25 to 30 minutes. Do not overcook. 4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm. ALL RIGHTS RESERVED © 2012 Allrecipes.com

I'm including this useful review:

 Reviewed on Jan. 22, 2004 by The Spicelands

These are great! I changed the recipe to make them better for you. I used 1/2 c. applesauce instead of butter and 1/2 cup Equal spoonfuls and 1/2 cup sugar instead of 1 cup sugar and used egg substitute and omitted the glaze. They ended up with only 45 calories apiece and 0 grams of fat! they were SOOOO GOOOD!!! :-)

Find the source recipe here.

Zucchini Bread

3 eggs
1 C oil
1 C sugar*
2 C grated zucchini
3 tsp vanilla
2 tsp cinnamon
1/2 C nuts (optional)
3 C flour
1 tsp baking soda
1 tsp salt
1/4 tsp baking powder

Stir together eggs, oil, sugar, zucchini.l Sift together flour, soda, salt, cinnamon and baking powder.  Add to zucchini mixture.  Stir in vanilla and nuts. Bake at 325 degrees for 1 hour.  May need 15 mins more. Cool completely before freezing. Makes 2 loaves.

(2 C sugar is regular recipe - I always make low sugar)

Grandma Howlett's Playdough

(My kids' grandma)

Mix together:
3 C flour
1/2 C salt
1 Tbsp alum*

Mix together then combine with dry ingredients:
1 3/4 C boiling water
3 Tbsp cooking oil
Food coloring (20 plus drops)

Knead together like you would bread dough until all ingredients are well-blended.  Store in refridgerator (up to six months) in sealed container or resealable bag.

 (*Alum is a preservative - it's what makes it last 6 months in the fridge.)

Strawberry Cream Cheese Cobbler

We really liked this recipe, except that we decided the cream cheese wasn't necessary for us to like it! As usual for our family, we reduced the sugar a bit, but mmmm! was this a great breakfast!


Find the link here: Strawberry Cream Cheese Cobbler

Susan’s Classic Mustard Potato Salad

Prep Time: 30 mins          Refrigeration time: 4 hrs minimum           Servings: 16-20

Ingredients

8 C russet potatoes, diced* (about 10 -12 medium potatoes)

6 eggs, hard boiled and finely crumbled

3/4 C dill pickles, very finely diced

1 1/2 C Miracle Whip, (but mayo works well too)

2 T yellow mustard

1/4 C pickle juice

1 1/2 t salt

Optional ingredients other people like to add: diced onion, diced celery, pepper, sour or regular cream

Directions

Boil diced potatoes with the whole eggs. Remove the eggs and drain the potatoes when just fork tender. Let eggs and potatoes cool to room temperature. Place into a very large container with a lid.

Dice the eggs (reserving 2 for slicing to decorate top).  Very finely chop pickles.  (May add finely diced onion if desired.) Add diced eggs and chopped pickles to the potatoes. Gently stir to mix the ingredients evenly.

In a separate bowl, mix the Miracle Whip, mustard, dill pickle juice, and salt. Whisk until creamy.

Pour over potato mixture. Gently fold into the potato mixture until the dry particles are coated with the creamy mixture.  Lay sliced eggs around the top, and dust top with paprika if desired.

Cover and refrigerate four to eight hours to chill and for flavors to properly disperse. (This can be made in advance and stored in the refrigerator for 3 days.)

*I ALWAYS dice before cooking to shorten cooking time & be able to use while warm. However, you may boil them in the peels – but let them cool before handling as they will dice and hold up better when cold. 

Souperburger Sandwiches

I got this recipe from a fellow Seminary Council member, back in 1982, when we decided to make Sloppy Joes for our opening social. (Ours was the largest LDS Seminary in the world at the time.) We had to feed a LOT of people, and this was SO tasty, I had to have the recipe!

1 lb ground beef
1 medium onion, diced
1 can Campbell's Chicken Gumbo soup
1 T prepared mustard
1/8 t pepper
6 hamburger buns, split & toasted

In skillet over medium-high heat, cook beef and onion until beef is browned and onion is tender, stirring to separate meat.  Spoon off fat. Add soup, mustard and pepper. Heat through, stirring often. Serve over buns. Serves 6.

(Dairy free IF you use dairy free buns, or make your own. Find a fabulous & quick recipe at: http://www.tasteofhome.com/Recipes/40-Minute-Hamburger-Buns)


My friend's recipe is similar:


1 lb. hamburger

2 T. minced onion

1 T. vinegar

1 T. Worcestershire sauce

1 T. sugar (optional)

1 T. mustard

1/2 cup catsup

1 can tomato soup or chicken gumbo soup (She said that she blends up the gumbo soup so that her kids can't see the rice...)

We'll be using this recipe for girls' camp this year!

Japanese Fried Rice

From my friend, Cindy, mom of the friend of a couple of my boys'.


Prep Time: 30-40 minutes

3 T butter1/2 C carrots, shredded or diced1/2 C onion, diced1 1/2 C frozen peas, thawed (optional)4 eggs8 C cooked rice4 T soy saucesalt to tastepepper to taste
MELT 1 T of the butter in a frying pan. Saute carrot and onion in butter. Set aside in a small bowl. SCRAMBLE eggs over medium heat. Chop egg into pea-sized bits. MELT the remaining 2 TBSP of butter in the pan. Add rice, carrot, onion, and peas to egg. ADD the soy sauce, salt and pepper to taste. COOK rice for 6-10 minutes over medium heat. Stirring every couple minutes.


Serves 6

Skinny Masitas de Puerco

A Cuban pork recipe I found online. Find the ingredients & instructions here.

Chicken and Broccoli “Stir Fry” in the Slow Cooker

Another one I have to try...original here.

Serving Size: 6
INGREDIENTS
2-3 lbs. chicken tenders
1/2 bottle stir fry sauce (about 1 cup) or more, if you like (I used Mandarin Sauce from Panda Express)
1 bunch broccoli, chopped
1 red bell pepper, sliced

INSTRUCTIONS
Place chicken in slow cooker. I start mine from frozen. Pour sauce over chicken. Cook on high 4-5 hours or low 6-7 hours. About an hour before serving, place broccoli and red pepper on top of chicken in slow cooker. Cover and let it finish cooking. Serve over rice.

Salsa Verde Steak in the Slow Cooker

Found this recipe through pinterest...gotta try it! Find the original here.

INGREDIENTS
2-3 lbs. boneless round steak or another cut of beef
1 small can of salsa verde
1/2 cup chicken broth, beef broth or water
1 tsp. chili powder
1 tsp. cumin1 clove garlic, minced
1 onion, sliced
flour tortillas
cheddar cheese, lettuce, tomato, sour cream, etc.

INSTRUCTIONS
Put the steak and onions in the crockpot. Combine the salsa, broth and seasonings. Pour over the steak. Cook on high for 5-6 hours or low for 7-8 hours. Shred the meat and serve in the tortillas with the fixings.

Crockpot Pork Roast Dinner

Found online here.

You can use any kind of mustard in this delicious, homey recipe. You can also thicken the juices if you wish after removing the roast and vegetables. Just pour the juice into a saucepan and add 2 Tbsp. cornstarch dissolved in 1/4 cup water, then bring to a boil.

Prep Time: 25 minutes

Cook Time: 6-8 hours (one comment said 6 hours was perfect)

Total Time: You can use any kind of mustard in this delicious, homey recipe. You can also thicken the juices if you wish after removing the roast and vegetables. Just pour the juice into a saucepan and add 2 Tbsp. cornstarch dissolved in 1/4 cup water, then bring to a boil.

Ingredients:

• 1 lb. small red potatoes, cut in half
• 16 oz. pkg. baby cut carrots
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 lb. boneless pork loin roast, trimmed of fat
• 1/4 cup Dijon mustard
• 1 tsp. dried tarragon leaves or 1 tablespoon fresh chopped tarragon
• 1 tsp. dried thyme leaves or 1 tablespoon fresh thyme leaves
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1-1/2 cups beef broth

Preparation:

Place potatoes and baby carrots around bottom edge of 4-6 quart crockpot. Place onion and garlic in bottom of crockpot. In small bowl, combine mustard, tarragon, thyme, salt and pepper and spread over pork roast. Place roast in crockpot and pour beef broth over all. Cover crockpot and cook on low for 8-9 hours until pork is 150 degrees F and vegetables are tender.

Remove pork and vegetables to serving platter; cover and let stand 15 minutes. During this time you can thicken the juices by mixing 1-1/2 tablespoons cornstarch with 3 tablespoons water. Add to the juices in the crockpot and cook on high for 10-15 minutes until thickened. 6 servings

If you have a new crockpot, cook on low for 6-1/2 to 7-1/2 hours or until the pork registers 150 degrees F. You might want to check it at 6 hours. The meat temperature will rise to 155 degrees F by the time you serve it.8 hours, 25 minutes

Slow Cooker Chili Verde

This recipe is from allrecipes.com. Click here for pictures, nutrition facts, and extras.

Ingredients

3 tablespoons olive oil
1/2 cup onion, chopped
2 cloves garlic, minced
3 pounds boneless pork shoulder, cubed
5 (7 ounce) cans green salsa
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes
Directions

Heat the oil in a large skillet or Dutch oven over medium heat. Add the onion and garlic; cook and stir until fragrant. Add the cubed pork, and cook until browned on the outside. Transfer the pork, onions, and garlic to a slow cooker, and stir in the green salsa, jalapeno peppers, and tomatoes.
Cover, and cook on High for 3 hours. Reduce the setting to Low, and cook for 4 to 5 more hours.


Someone's comments looked useful:

by Donna

If you want this to tase like real chile verde, then follow my additions. Be sure to remove the jalapeno addition if you have kids to feed as it will make it to spicy for them. I did not use green salsa, I used green enchilada sauce (La palma), added two shredded, dried New Mexico chiles, 3 cloves of garlic, a can of roasted green chiles, 1/2 TB salt, 1/2 TB cumin, then I added 2 TB cornstarch during the last 30 minutes to thicken the sauce. Be sure to dissolve the cornstarch in cold water, then add to the hot chile verde. If you follow these additions, you'll have authentic chile verde from a slow cooker!

Crockpot Garlic Baked Potatoes

Found this recipe on Pinterest. The complete recipe, including pictures, and the blogger's kids' reactions, click here to see the post. 


The Ingredients:
--4 big brown potatoes
--2 T melted butter
--2 T olive oil
--salt and pepper
--8 or so garlic cloves

The Directions:
Peel the garlic and cut it into long slivers.

Wash your potatoes, and pat dry. Carefully cut slits into each potato about 1/2 inch thick almost do the very base. The potato should start to separate a bit like an accordion.

Shove as many garlic slices as you can in each slit of each potato.

Nestle the potatoes into your crockpot. I used an oval 6qt Smart Pot, and the potatoes didn't fit all the way down to the bottom, they kind of were halfway on each other. It doesn't seem to matter.

Liberally salt and pepper. Combine the melted butter with the olive oil and drizzle over the top of each potato, trying to get some in the garlic-filled slits, if you can.

Cover and cook on high for 2-4 hours or on low for about 6. They are done when the potatoes reach desired tenderness.

Top with sour cream.

Crockpot Refried Beans

Found this recipe on Pinterest - find it at RealMomKitchen

• 3 cups of dry pinto beans (rinsed)
• 1 onion*, diced
• 9 cups of water
• 5 tsp salt*
• 1 3/4 tsp pepper*
• 2 Tbsp minced garlic
• 1/8 tsp ground cumin

1. Put all the ingredients in a crockpot and cook on high for about 8 hours.
2. After they are done, drain all of the liquid out and SAVE THE LIQUID!!
3. Mash beans with a potato masher or whatever you mash with. Add liquid, a bit at a time, to desired consistency, but remember you want them a little runny because they thicken over time. (makes about 6 cups)

*After trying this recipe, I would reduce the salt to 2-3 tsp, and a bit less pepper & onion too. But it was good!

Café Rio Chicken

1 16 oz bottle Italian Dressing

1 T chili powder

1 T cumin

2 t chicken bouillion

3 cloves garlic, minced

5 lbs chicken breast

Cook all together in a crock pot for 4 hours, shred meat and cook an additional hour.

Cilantro Lime Rice

2 T butter

1 onion, chopped

4 cloves garlic, minced

6 2/3 C water

8 t chicken bouillon

½ bunch cilantro, chopped

2 t cumin

2 small cans diced green chilies

1 T lime juice

½ t pepper

3 ½ C rice

Saute onion, garlic, and butter until the onion is soft.  Add rice and water and all the other ingredients and bring to a boil.  Reduce heat to low, cover with lid and simmer for about 20 minutes.

Sour Cream Sloppy Joes/Janes

This recipe came from a good list of camp ideas. Click here to go there. 

Kids and messy foods go together like summer and watermelon eating contests. Sloppy Joes drip a bit around the bun, but that's fun in camp on a hot summer day where a swim in the lake sluices off spilled food and sticky fingers.

1 lb hamburger

1/2 C chopped onions 

2 T oil

2 T flour 

5 T catsup

1 T mustard 

1/2 t garlic powder

1/4 t salt 

1/4 t pepper

1 C sour cream

In a skillet, heat oil and cook onions until soft. Add hamburger and brown. Reduce heat and mix in other ingredients, cover and simmer 15 minutes. Serve on hamburger buns.

Serves four adults, three children, two 12 year olds or one teenager. (Ha ha!)

Lung Strengthening Tea

From our friend Miriam, this tea has been used for tuberculosis patients. She used for chronic bronchitis it with great success.

This tea acts as an expectorant, cleaning out your lungs from the inside out.

3 cups water, boiled

Steep with 2 tbsp mullein tea leaves for 10 minutes

Sweeten with stevia (to taste, up to 3 drops per cup) to make it palatable.

(May make in huge batch, as needed.)

Plan on drinking 1-3 cups a day, as you can.

IMPORTANT NOTE: You will probably feel worse off for usually one to three days, but then it your health will begin to return, and your immune system will be tremendously boosted. (So plan accordingly, for some down time at the beginning.)

Sugar-Free Apple Pie

Pastry Crust for 8" 2 crust pie

4 C sliced, peeled apples
½ C frozen apple juice concentrated, undiluted, (try raspberry versions for delicious variety)
½ - 1 T. Tapioca, cornstarch or flour
½ to 1 t cinnamon, nutmeg or apple pie spice
½ t Lemon juice (opt)

Divide pastry in 2 parts and roll thin to fit an 8-9 inch pie plate.  Set aside.  Mix apples, apple juice concentrate, thickener and spice and stir until apples are well-coated.  Add lemon juice, if desired, to keep apples lighter-colored.  Taste one piece of apple to check the spice.  Pour into pastry lined pie pan and top with the second crust or pastry strips.  Seal the edges and cut slits in the top crust to allow steam to escape.  Bake at 425 degrees for 40-45 minutes, until golden brown.  Serve warm or cold.

Note: Apples have some natural pectin, but a small amount of thickener seems necessary to “hold” the sweet concentrate of the apples for an even flavor.

Makes 8 servings.

Mom H's Stuffed Pork Chops

Season pork chops with salt & pepper, etc., as desired. 

Prepare Stuffing:

Bread cubes

water

Sage, etc. seasonings

Chopped celery

Raisins

Diced or wedged apples

Put 3 or 4 chops on a large piece of foil. Put stuffing in between and on top of chops. Wrap up foil tightly, place on cookie sheet. Bake at 450̊ for 1 hour 15 minutes.

Strawberry Spinach Salad

9 cups fresh spinach leaves
1 pint (2 cups) fresh strawberries, sliced
1/2 cups sliced almonds, toasted

Dressing:
2 Tablespoons sugar
1 Tablespoon finely chopped red or white onion
1 teaspoon sesame seeds
1 teaspoon poppy seeds
1/4 teaspoon paprika
1/8 teaspoon Worcestershire sauce (a couple shakes of the bottle)
1/4 cup vegetable oil
2 Tablespoons cider vinegar
salt and pepper to taste

Toast almonds in a small skillet over medium heat for a couple of minutes to brown and bring out the flavor.

In a large bowl, combine the spinach, strawberries. and almonds. Place dressing ingredients in a blender; cover and process until combined. You can make the dressing ahead of time and store in the refrigerator. Pour over salad right before serving and toss to coat. Serve immediately. Makes 6-8 servings.

*Make it into a meal by adding some sliced grilled chicken.

From The Red Headed Hostess

Soft Pretzels

I don't like store bought pretzels - but I like these without added salt on the outside.

1 T yeast
1 C+ water
1 t salt
1 t sugar
3 ½ C flour

Mix, knead. (Dough is very thick and dry.) Roll out and cut into thin strips. Roll each and shape into desired shape. Glaze each finished pretzel with beaten egg yolk. Bake in 375 oven until light brown, about 15 minutes.

Snickerdoodles

1 cup butter (or half shortening, half butter)

1 1/2 cups sugar

2 eggs*

3 cups flour

1-2 tsp cream of tartar

1 tsp baking soda

1/2 tsp salt

1 tsp pure vanilla extract

1 tsp pure almond extract (optional, secret ingredient)

2 tbsp sugar & 2 tsp cinnamon, mixed

 

Mix the butter and sugar together well. Add the eggs, vanilla, & almond, mix well. Sift in cream of tartar, baking soda, salt, and the flour.

Chill the dough for at least 1 hour.

Roll the dough into balls about the size of walnuts. Roll the balls in the mixture of Sugar and Cinnamon until completely covered. Place on baking sheet and press down gently with a fork. (I prefer to use the bottom of a glass - the fork makes it look like peanut butter cookies to me.)

Bake in a 400 degree oven for 8-10 minutes.

 

Found some ideas for this one online: http://www.bakenstein.com/2009/01/snickerdoodle-cookie-recipe.html

*Do NOT use powdered eggs for this recipe, (only baking recipe I've ever had that problem with!)

Printer friendly here.

Slow Cooker Garlic Mashed Potatoes

INGREDIENTS

2 pounds red potatoes, diced with peel

1/4 cup water

1/4 cup butter

1 1/4 teaspoons salt

1/2 teaspoon garlic powder

1/4 teaspoon ground black pepper

1/2 cup milk, or as needed

DIRECTIONS

Place the potatoes, water, and butter into a slow cooker. Season with salt, 

garlic powder, and pepper. Cover, and cook on Low for 7 hours, or High for 4 

hours.

Mash potatoes with a masher or electric beater, adding the desired amount of 

milk to achieve a creamy consistency. Keep warm on low until serving.

~~~

I've done potatoes in the slow cooker, but they weren't boiled.  More like 

steamed.  Simply put them in, cut into chunks if not baby potatoes.  Add a 

small amount of broth or water, some butter or olive oil, salt, pepper and a 

bit of parsley.  They come out very nice. 

These notes were found in a google search at: http://bigspud.com/files/pboiledslowcooker.htm 

Sunday Crock Pot Beef/Pork

Beef or pork or any meat, cut up in bite sized pieces
2 cans cream of mushroom soup
1 can cream of chicken soup
1 T Worcestershire sauce
½ can milk or water
1 pkg Lipton onion soup

Place all ingredients in crock pot. (No need to brown meat.) Mix gently.  4 hours in on high  (or 275◦ in casserole dish in oven,) or 6+ on low.  Serve over rice or pasta.

BIG favorite.  I've even made this with venison, mmm!

(Jell-O makes a great side dish.)

Super Soft Sugar Cookies by Frieda

INGREDIENTS

1 ½ c. sugar
1 c. shortening
2 eggs
2 t. vanilla
1 t. soda
¼ c. hot water
1 c. milk
1 t. baking powder
1 t. salt
5 c. flour (stir and level w/knife)

INSTRUCTIONS
Mix shortening and sugar until creamy.  Add eggs and vanilla.  Mix completely.  Dissolve soda in hot water.  Pour into mixture, blending well.

In a separate bowl, combine flour, baking powder and salt.  Alternate milk with dry ingredients, mixing thoroughly each time.

Cover and chill at least an hour

*Roll out on floured surface ¼” thick and cut into desired shapes.  Place on greased baking sheet.

Bake in 375° oven for 7-10 minutes until set, but not overly brown.  (Touch tops with finger; if indent stays, bake 1-2 min. more)

*Can use med. cookie scoop; flatten tops w/floured drinking glass to make quick round cookies with no rolling!

Sugar Cookie Glaze

2 ½ c. powdered sugar
3 T. water
1 T. butter
2 T. corn syrup
½ t. vanilla or almond extract
¼ t. salt

Combine ingredients in mixer bowl and mix until smooth and shiny.  Place in decorator bag or squirt bottle and pipe onto cookies.

Glaze recipe from:  Mary Jarvis, Bakers C&C

From my HS/college best friend's collection. See her full color photo-instructions!

http://friedalovesbread.blogspot.com/2008/12/super-soft-sugar-snowflake-cookies.html

Super Spaghetti Sauce by Susan

Cooked hamburger*
1 chopped onion
2-3 cans tomatoes (1 crushed, 1 diced, some mixture, can use tomato sauces too.)
2-3 crushed garlic cloves

1/2 to 1 chopped green pepper (if available)
1 tsp each, salt, oregano, and basil
Pepper to taste
2 c zucchini sauce (blended zucchini - add when it's in season, don't when it's not)
grated carrotIf you have time to cook this a long time, add some

Simmer as long as you want (I usually do as long as it takes the pasta to cook al dente,) then serve. Quick, easy, and nutritious...mmmm!

*I fry all my hamburger up when I buy it -with or without onions- and pkg it for individual meals (1/2-1 lb sizes) & freeze - very quick to thaw, and makes meal prep VERY fast.