Fudge Bars

My mother-in-law made these when we visited this summer. So good.

1 stick of butter
1 c. brown sugar
1 egg
3/4 c flour
1/2 t salt
1/2 t baking soda
2 c. oatmeal
1 t vanilla

Mix above ingredients. Press 1/2 of the mixture into greased 9x13 pan, reserving 1/2 of mixture for later.

Melt 6oz chocolate chips, 1 can sweetened condensed milk and 1 tsp butter.  Add 1/4 tsp salt and 1 tsp vanilla.

Pour melted mixture over dough.  Drop reserved dough over chocolate layer.

Bake 20-25 minutes at 350degrees.

Homemade Ranch Dressing & Dip

I have been in search of my favorite homemade ranch dressing. This combination of spices has been my favorite so far. This recipe was combined from two or three other recipes I found.

3 T. dried parsley
2 T. dried minced onion
2 T. black pepper
2 T. garlic powder
1 t. paprika
2 t. season salt
2 t. dried dill
1 t. cayenne pepper

Combine all and mix well. Store in airtight container.

1/2 c. mayonnaise
1/2 c. sour cream
1-3 T. of dry mix or to taste.

Add milk, to thin to dressing like consistency.

Coffeecake

2 cups flour
1 cup white sugar
1 pkg. instant vanilla pudding
1 pkg. instant butterscotch pudding
2 T. Baking powder
1 tsp. salt
1 cup water
3/4 cup oil
4 eggs
1 tsp. vanilla

Topping:
1 cup of brown sugar
1 T. cinnamon

Mix and pour 1/2 batter into greased 9x13 pan. Add 1/2 topping. Add remaining batter. Add remaining topping. Bake at 350degrees for 35-40 minutes.

I find the cup of brown sugar for the topping to be too much. I usually cut it in half.

Kim's Buttermilk Pancakes

A Recipe of Kim W.

Melt 2 T butter. Set aside to cool.

Whisk:
2 cups flour (I use whole wheat)
1 1/2 T sugar (or to taste)
3/4 t baking powder
3/4 t baking soda
1 t salt

In a separate bowl, beat 2 eggs until frothy.

To eggs add:
2 cups Buttermilk*
1/2 t vanilla

Once butter has cooled, add to liquid mixture.

Add liquid mixture to dry ingredients. Do not over mix. Mix batter until flour is combined. Batter will be lumpy.

Let the mix rest a few minutes while your griddle or pan heats.

*I rarely have buttermilk so I add 2T of lemon juice to 2 cups of milk.

Recipe can be doubled. Recipe also works for waffles.

Bacon Wrapped Cream Cheese Jalapeno Bites

One of Ben's favorite appetizers.
Original Recipe Source
makes 24

• 8 ounces cream cheese, softened
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1/2 teaspoon black pepper
• 1 teaspoon Old Bay
• Pinch of Salt
• 12 Jalapenos, halved & seeded
• 24 – six inch pieces of bacon, uncooked

Preheat oven to 350F.

Combine cream cheese and spices in small bowl.  Spoon mixture into each pepper half, until level.  Wrap each in bacon, and place on baking sheet.  Bake for 40-45 minutes.  Remove and enjoy!

Mary's Lazy No Banana Muffin Recipe

2 cups unsweetened applesauce
2 eggs
2 T honey
1/2 cup whole milk plain yogurt
1 tsp. vanilla
1 3/4 whole wheat flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1/2 cup mini chocolate chips
1 cup old fashioned oatmeal

Combine applesauce, eggs, honey, yogurt. Add whole wheat flour, baking soda, baking powder, salt and cinnamon.  Stir until dry ingredients are moistened.  Add chocolate chips and oatmeal and finish mixing.

Bake at 350degrees for 22 minutes.  I was able to make 22 muffins in the silicon baking cups.

Next time I am going to use raisins and add more cinnamon for the raisin batch.

Sarah's Banana Chocolate Chip Muffins

recipe made 22 muffins using 12 silicone muffin liners and 10 paper muffin liners

3 mashed bananas

2 eggs

2 Tbl to 1/4 honey  (depending on how much sweetness you prefer)

1/4 cup coconut oil

1/2 cup plain Greek yogurt

1 tsp. vanilla

1-3/4 cups whole wheat flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/4 tsp. cinnamon

1/2 cup mini chocolate chips

1 cup old fashioned oatmeal

Mash bananas using mixer.  Add eggs through vanilla and mix ingredients thoroughly.  Add whole wheat flour through cinnamon and mix until just moistened.  Add chocolate chips and oatmeal and mix until just incorporated.  Bake at 350* for 20-22 minutes.

Banana Oat Breakfast Cookie

Banana Oat Breakfast Cookies

recipe of Sarah D.

1 large banana, mashed (1/2 cup)

1/2 cup peanut butter, smooth or chunky

1/2 cup honey

1 tsp. vanilla

1 cup dry oats

1/2 cup whole wheat flour

1/4 cup nonfat dry milk powder

1 tsp. cinnamon

1/4 tsp. baking soda

1 cup dried cranberries or raisins

Also, chopped up nuts

Preheat oven to 350 degrees.  Lightly coat cookie sheets with nonstick cooking spray or use parchment paper; set aside.  In a large bowl, stir together banana, peanut butter, honey and vanilla.  In a small bowl, combine oats, flour, milk powder, cinnamon and baking soda.  Stir the oat mixture into the banana mixture until combines.  Stir in cranberries.  Can also add some chopped nuts.

I use my small sized cookie scoop and then flatten with a rubber spatula to be about 1/2" thick.  I think you should get about 18ish cookies from the recipe; I doubled the recipe, so can't remember exactly the number I ended up with.

Bake, one sheet at a time, 14 - 16 min. or until browned.  **I found this baking time to be too long for the smaller sized cookies that I made!  Check at 10-12 minutes and adjust accordingly.**  Transfer to a wire rack to cool completely.  Store in airtight container or resealable bag up to 3 days or freeze up to 2 months; thaw before serving.

I used snack sized baggies and froze 2 cookies/baggie, so that the kids can just grab a baggie out of the freezer each morning and they are thawed and good-to-go by snack time.

Spinach/blueberry shake

2 cups ice

1 cup blueberries

2-3 handfuls of spinach

1 scoop protein powder (ours is vanilla flavor, but we have friends that use chocolate)

1 cup almond milk (so far I've bought Silk vanilla flavor)

1/2 a banana

1-2 Tbsp peanut butter (we substitute almond butter and use less.  I thought it was too peanut butter flavored with original recipe since I don't love peanut butter)

Our family loves this shake and has it for breakfast most mornings.  You don't taste the spinach at all. :)

Easy, Yummy Taco Chicken

Put 4-6 frozen chicken breasts in a crockpot.  Sprinkle taco seasoning on top.  (No water or anything else needed.)

 Cook on low most of the day or if I put it in at noon, I will cook on high. Then shred chicken and use in tacos, quesadillas, nachos, burritos or whatever.  Always moist and good.  SO EASY.

Strawberry Spinach Salad

Recipe of Ann F.

1-2 10 oz bag(s) baby or regular spinach

Dressing:

1 cup salad oil (olive oil)

1/2 c sugar

1/3 c red wine cider vinegar (I just use cider vinegar)

1 T poppyseeds

1 T grated onions (fresh or I use dried)

1 t salt

1 t mustard (the condiment)

3-4 strawberries

Blend all the dressing ingredients together and mix with spinach (or serve on the side). Garnish with extra sliced strawberries.

Cut stems off of spinach to avoid choking.

Corn Salad

A recipe of Jen D.

2 cans of Mexi-corn
2 cans of White corn
1 cup of Mayo
crushed chili cheese chips (Chili Cheese Fritos)

Drain all the corn in a strainer. Mix may with corn. Refrigerate at least an hour. Sprinkle the crushed chips on top right before serving. I also like to let people add their own chips to their individual portion. This way the left overs do not have soggy chips mixed in and everyone gets the amount of chips they want in their own portions.

I also cut the recipe in half usually when I make it just for our family.

Baked Cinnamon Apples

6 large very tart apples, cored, sliced
1 cup granulated sugar (or 1/2 c splenda/sugar mix)
1/4 cup light brown sugar, packed (or 2 T. splenda/brown sugar mix)
1 tablespoon cinnamon
1/8 teaspoon nutmeg
3 tablespoons cornstarch

4 tablespoons butter, sliced



Directions:

1Put all ingredients EXCEPT BUTTER into crock pot; stir well, coating all apple slices, and place slices of butter on top.
2Cook on HIGH for 1-1/2 to 2 hours OR cook on LOW 3-1/2 to 4 hours, stirring once half way through.

Serve and enjoy!

My new favorite Chili

Adapted from: http://allrecipes.com/recipe/debdoozies-blue-ribbon-chili/detail.aspx

2 pounds ground beef or ground turkey

1/2 onion, chopped

1 teaspoon ground black pepper

1/2 teaspoon garlic salt

2 1/2 cups tomato sauce ( I use a 29 oz can of Hunts tomato sauce, which is a little more than 2 1/2 cups)

1 (8 ounce) jar salsa

2-3 tablespoons chili powder

1 tsp oregano

1 tsp worcestershire sauce

1 tsp paprika

1 tsp cumin

1 (15 ounce) can light red kidney beans

1 (15 ounce) can dark red kidney beans



1.In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.


2.Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning, oregano, cumin, paprika, worcestershire sauce and kidney beans. Mix well, reduce heat to low and simmer for at least an hour or place in crock pot and let simmer for the afternoon.

***Truth be told on the spices - I do not measure.  I add according to taste, but these measurements are a guideline/guess for what I add.

Pumpkin Chocolate Chip Muffins

These are my all-time favorite muffins!  I typically double the recipe and just use the whole can of pumpkin, which is close enough to 2 cups.

1-2/3 cup flour
1 cup sugar
1 T pumpkin pie spice
1 t baking soda
1/4 t baking powder
1/4 t salt
2 eggs
1 cup plain pumpkin
1/2 cup butter, melted
1 cup chocolate chips (regular size or mini)

Heat oven to 350*
Mix flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt in a large bowl.
Break eggs into another bowl.  Add pumpkin and butter.  Whisk until well blended.  Stir in chocolate chips.  Pour over dry ingredients and fold in just until dry ingredients are moistened.
Scoop batter into muffin cups.
Bake 20-25 minutes.

Sweet Chili

A friend brought Sweet Chili for us when we had our sweet Lydia. It is a family favorite.

2lbs ground beef

2 cloves garlic,minced

2 t salt

1 t. black pepper

1-28oz can of diced tomatoes (or petite diced tomatoes)

1-16oz can of red kidney beans drained and rinsed  (I always use chili beans because Ben doesn’t like kidney beans)

1 large onion

2 t. chili powder

1 t. ground cumin

1 t. dried oregano

1-28oz can of tomato sauce

1 can of water (use can from tomato sauce)

½ c packed light brown sugar (less to taste or can be omitted)

1.       Brown meat, onion & garlic. Drain meat.

2.       Add seasonings, brown sugar, water.

3.       If doing on stove, bring to a boil and then reduce heat and simmer uncovered at least for 45 or longer.  Stirring occasionally.

Can be put in crockpot on low for 4-5 hours.

Serve over cooked elbow macaroni. Garnish as desired.  We serve with sour cream and shredded cheddar cheese.

This makes A LOT but it freezes well. 

Stir-Fried Beef (or Chicken) with Onions

We found this recipe in "How to Cook Everything" by Mark Bittman.  Our family loves this.  We like it made with chicken instead of beef too.  We also like to add snow peas to the stir-fry and serve it over rice with chow mein noodles

***Recipe recommends flank or sirloin cuts

3/4 to 1 pound flank or sirloin steak or other beef
salt and freshly ground black pepper to taste
2 tablespoons peanut (preferred) or vegetable oil
2 large or 3 medium onions, thinly sliced
1 teaspoon minced garlic
1 tablespoon peeled and minced or grated fresh ginger, plus 1 teaspoon
1/2 cup stock or water
1 tablespoon hoisin sauce or soy sauce (the hoisin sauce really adds flavor - I'd try to find it if you can.)

1. Slice the beef as thinly as you can; it's easier if you freeze it for 15-30 minutes first.  Cut the slices into bite-sized pieces. Season with salt and pepper and set aside.

2. Heat a wok or large skillet over high heat until it smokes.  Add 1 tablespoon of oil with the onions.  Stir immediately, then stir every 30 seconds or so until onions soften and begin to char slightly, 4-5 minutes.  Season the onions with salt and pepper, then remove; keep the heat high.

3.Add the remaining oil to the pan, then the garlic and 1 tablespoon of ginger; stir and immediately add the beef.  Stir immediately, then stir every 20 seconds or so until it loses its color, just a minute or 2 longer; stir in the onions.  Add the stock or water, the hoisin or soy, and the remaining ginger, let some of the liquid bubble away and serve immediately over rice.

Marble Squares

I got this recipe from my mom (Deb Tewes) recently.  Everyone loves them.

Brownie Base
½ cup margarine
¾ cup water
1 ½ 1-oz. squares unsweetened chocolate
2 cups flour
2 cups sugar
1 teaspoon baking soda
½ teaspoon salt
2 eggs, beaten
½ cup sour cream

Combine margarine, water and chocolate in saucepan, bring to boil. Remove from heat. Stir in combined flour, sugar, baking soda and salt. Add eggs and sour cream, mix well. Pour into greased and floured 15 x 10 x 1 inch jelly roll pan.

Top
1 8-oz pkg. Cream cheese, softened
1/3 cup sugar
1 egg
1 6-oz pkg. semi-sweet chocolate pieces(I used Milk chocolate and they were fine)
Combine cream cheese and sugar, mixing until well blended. Blend in egg. Spoon over chocolate batter. Cut through batter with knife several times for marble effect. Sprinkle with chocolate pieces.

Bake at 375 for 25-30 minutes or until wooden pick inserted in center comes out of clean.

Baked Ziti

12oz uncooked ziti (or other pasta)
2 tsp olive oil
2 clove(s) garlic, minced
1/3 pound raw lean ground beef
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp salt
1/2 tsp pepper
28 oz canned crushed tomatoes
1 c shredded mozzarella cheese

• 
  
• Preheat oven to 350°F.
  
• Cook pasta according to package directions; drain and set aside.
  
• 
  
• Meanwhile, heat oil in a medium saucepan over medium heat; add garlic and sauté 2 minutes. Add beef and cook until browned, breaking up meat with a spoon as it cooks, about 3 to 5 minutes; drain off any fat and set pan back over medium heat.
  
• 
  
• Add oregano, thyme, rosemary, salt and pepper; stir to coat beef. Cook until herbs become fragrant, about 2 minutes. Add tomatoes and bring mixture to a boil; reduce heat and simmer for 5 minutes.
  
• Spoon a small amount of beef-tomato mixture into bottom of a 4-quart casserole dish (just enough to cover surface); top with half of cooked ziti. Next, layer with half of remaining beef-tomato sauce and half of mozzarella cheese. Layer with remaining ziti and then top with remaining beef-tomato sauce; sprinkle with remaining mozzarella cheese. Bake until cheese is golden and bubbly, about 30 minutes. Slice into 8 pieces and serve. Yields 1 piece per serving.

Rosemary Pork Chops

submitted by Jayme S.
This recipe is from 'Taste of Home's 2004 Quick Cooking Annual recipes'

1 1/2 cups dry bread crumbs

1/2 cup all-purpose flour

1 1/2 tsp. salt

1 to 1-1/2 tsp. dried rosemary, crushed

1 tsp. paprika

1/4 tsp. onion powder

3 Tbsp. vegetable oil (more for each batch when you cook it)

6 bone-in pork chops (1/2 inch thick)

In a bowl, combine the first 6 ingredients;stir in oil until crumbly. Store in a covered container in the refrigeratator. (Yield: 3 batches, 2 1/4 cups total)

To prepare pork chops: Place 3/4 cup coating mix in a resealable plastic bag. Place a small amount of water in a shallow bowl. Dip pork chops in water; place in the bag and shake to coat. In a skillet, cook chops in oil over medium heat for 4 minutes on each side or until juices run clear.  Yield 6 servings.

This one is something nice to have the mix all ready to go and on hand just in case you want something last minute or quick.