Chocolate Peppermint Kiss Cookies

4 squares Baker's unsweetened chocolate
3/4 c butter (1 1/2 sticks)
2 c sugar
3 eggs
1 tsp vanilla
2 1/2 c flour
peppermint kisses

Microwave unsweetened chocolate and butter in a large microwaveable bowl for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar and mix well. Blend in eggs and vanilla. Stir in flour. Refrigerate 1 hour. Shape into 1 inch balls and place on lightly greased baking sheets. Bake 9 minutes at 350 degrees. Let it stand 1 minute on baking sheet. Transfer to wire rack. While still warm place unwrapped peppermint kiss in center and push down until set in cookie. Let kiss cool completely before transfering....they will melt and become a puddle if touched before cooled again. Makes about 5 dozen.

Chicken/Turkey Noodle Soup

to your liking Chicken or Turky cut into cubes (gotta love left overs from THANKSGIVING)
2 large carrots, peeled and chopped
2 celery stalks, chopped
2 TBSP olive oil
1/2 c dried pasta (Stelline, which is now my favorite for soup, it's just itty bitty)
2 1/2 c water, to cook pasta in, you may need more if you have bigger noodles
2-4 cups chicken broth, more to make more soup (liquid), less if you like soup with more stuff in it
1/4 tsp salt
dash of pepper
Roux if needed

Over medium high heat cook water in medium/small pot. Bring to boil then add pasta. Reduce to medium low heat, stir occasionally so pasta doesn't stick to bottom of pan. Cook as directed on box, usually about 7-10 minutes. Drain. Set pasta aside.

Meanwhile, in large saucepan heat oil. Add carrots. Cook for 3 minutes then add celery. Cook until veggies are tender.

In a large pot pour in chicken broth, salt and pepper and meat. Cook over medium heat. If you feel like the soup is too runny add Roux Mixture. Add veggies and pasta. Heat throughly. Serve warm.

Chocolate Pumpkin Bundt Cake

Courtesy EatingWell Magazine
1 3/4 c flour
1 c sugar
3/4 c cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp pumpkin pie spice
1/4 tsp salt
1 c buttermilk
1 15oz can pumpkin puree
3/4 c packed brown sugar
1 egg
1 egg white
1/4 c oil
1/4 c light corn syrup
1 TBSP vanilla

GLAZE:

1/2 c packed powdered sugar
1 TBSP buttermilk
2 TBSP mini chocolate chips or chopped nuts
(mix together, top with chocolate chips)

Preheat oven to 350. Spray bundt pan with cooking oil.

Whisk all dry ingredients together in a medium bowl. Set aside. Blend buttermilk, pumpkin and brown sugar in a large bowl on low speed. Add egg and egg white. Beat. Add in oil, corn syrup and vanilla. Gradually add dry ingredients until well mixed. Pour into bundt pan. Bake for 1-1 1/4 hour or until toothpick comes out clean. Place pan with cake in it on a wire rack to cool for 15 minutes. Then remove pan and let cake cool for 2 hours. Drizzle glaze over cake. Enjoy

Creamy Potato Soup

5 potatoes
2 stalks celery, chopped
1/2 large onion, chopped
1 TBSP olive oil
1 1/2 c chicken stock or vegetable stock
Roux mix: 1 TBSP butter, 1 TBSP flour
1/4 tsp salt
dash of pepper
1 c milk, half and half, or cream (if you want you can add up to 3 c milk. Like if you need to stretch your meal out for more guests or left overs. BUT be sure to add more Roux up to 3 TBSP)

Peel potatoes, wash, dice and place in medium-large pot. Put enough water in them that they aren't quite covering the potatoes. Cover, cook over medium low heat for 15-20 minutes, until you stab with a fork and is tender. Then drain water from pot. Set aside.

In large saucepan cook celery and onion in olive oil. Stir until tender. Remove from sauce pan and add to potatoes. Using a blender or food processor blend veggies until desired texture. (smooth, mostly smooth, really chuncky). If pot is big enough, pour veggies into pot that you cooked the potatoes in; if not, get a big serving bowl and pour into that. Cover. Set aside.

Using same saucepan add your Roux and salt and pepper. Add milk. Whisk together. Stir until it thickens slightly and bubbles. Stir mixture into veggies. Serve.

Spaghetti and Meatballs

Recipe from Deceptively Delicious
1/2 lb ground turkey
1 c breadcrumbs
1/2 c butternut squash puree
1 clove garlic, minced
1 tsp salt
1/4 plus 1/8 tsp black pepper
2 tsp olive oil
1 26oz can whole peeled tomatoes with their juice, pureed in a blender
1/2 c water
1/4 c carrot puree
1/4 tsp garlic powder
pinch of cayenne pepper
1 bay leaf
1 lb spaghetti

In a large bowl, mix the turkey, breadcrumbs, butternut squash puree, garlic 1/2 tsp sal, and 1/4 tsp pepper. Combine well. Shape the mixture into 1 inch meatballs and place on a sheet of wax paper or aluminum foil.

Heat large skillet over high heat. When the skillet is hot add the olive oil and then the meatballs and brown for 4-5 minutes turning occasionally.

Add the tomatoes, water, carrot, garlic powder, cayenne, bay leaf, and the remaining 1/2 tsp salt and 1/8 tsp pepper. Reduce the heat to low and simmer for 15-20 minutes or until the meatballs are no longer pink in the center. Remove the bay leaf.

Meanwhile, bring a large pot of water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta in a colander, turn it into a serving bowl and spoon the meatballs and sauce over it.

Serves at least 6 people if not more.

Cinnamon Roasted Almonds

1 egg white
1 tsp cold water
4 cups almonds

1/2 c sugar

1/4 tsp salt

1/2 tsp cinnamon

Preheat oven 250. Grease cookie sheet. Lightly beat egg white. Add water and beat until frothy but not stiff. Add almonds and stir. In a separate small bowl add sugar, salt, and cinnamon. Sprinkle over nuts. Toss and spread evenly on cookie sheet. Bake for 1 hour stirring every 15 minutes. Store in air tight container.

Lemon Garlic White Sauce

1 TBSP Olive Oil
2 cloves garlic, minced
1/2 pint cream (heavy or whipping)
Salt and Pepper to taste
Roux*
1 TBSP lemon juice

Heat in sauce pan, over medium high, olive oil. Add garlic and stir until tender, it doesn't take long (or light, light brown. You don't want to burn the garlic or else the whole dish will taste like burnt garlic). Reduce heat to medium low. Add cream and salt and pepper. Make your Roux*. Whisk in. You may need to adjust amount of Roux: less for thinner sauce, more for thicker sauce. Add lemon juice. Serve over ORZO (any pasta noodle will do) and top with Baked Chicken.

ROUX*: is a thickening agent. It is made from equal portion/ration of Flour and Butter. For example:
1 TBSP melted butter. Stir in 1 TBSP flour until well blended.

French Dip Sandwiches

Recipe from Better Homes and Garden

1 large onion, sliced and separated into rings
1 clove garlic, minced
1 TBSP butter
1 14oz can beef broth
1/2 tsp dried thyme, marjoram or oregano
1/4 tsp black pepper
12 oz thinly sliced cooked beef
4 French Style rolls

In a saucepan cook onion and garlic in hot butter until tender. Stir in broth, thyme and pepper. Bring to a boil, reduc heat. Simmer uncovered for 10 minutes. Add beef. Return to a boil then reduce heat. Simmer uncovered for 5 more minutes or until beef is heated through.

If desired, toast rolls (it's so much better with toasted buns!). Remove beef and onion from liquid. Arrange on rolls. Serve with dishes of broth mixture for dipping.

Sloppy Joes

Recipe from Better Homes and Garden

1 lb ground beef
1/2 c chopped onions (about 1 med onion)
1/2 c chopped green pepper (about 1 small)
1 8oz can tomato sauce
2 TBSP water
1-1 1/2 tsp chili powder
1 tsp Worcestershire sauce
1/2 tsp garlic salt
6 rolls or buns

In a large skillet cook meat, onion, and pepper until meat is brown and vegetables are tender. Drain off fat. Stir in tomato sauce, water, chili powder, worcestershire sauce, garlic salt. Bring to boil, reduce heat to simmer for 5 minutes. Serve on toasted rolls.

Turkey Meatloaf

Recipe from Deceptively Delicious

1 c breadcrumbs
1/2 c milk
2 TBSP olive oil
1/2 c onion, finely chopped
2 celery stalks, finely chopped
1 lb ground turkey
1/2 c grated Parmesan
1/2 c carrot puree
1/4 c ketchup
1 tsp salt
1/8 tsp pepper
1 c bottled tomato sauce
4 slices bacon

Preheat the oven to 350. Coat bread pan with cooking spray.

In a large bowl soak the breadcrumbs in milk.

Coat large skillet with cooking spray and set over medium-high heat. When the skillet is hot add the oil. Add the onion, cook for 7-10 minutes stirring occasionally. Add the celery and cook 3-4 minutes. Scrape the mixture into the bowl with the breadcrumbs. Add the turkey, parmesan, carrot, ketchup, salt and pepper, and stir to combine.

Turn the mixture into the pan and smooth the top. Spread tomato sauce over the meatloaf and lay the strips of bacon on top. Bake until the center of the loaf is no longer pink and bacon begins to brown, 45-50 minutes. Cut into slices to serve. Serves 8

Best Ever Chocolate Chip Cookies

Recipe courtesy of Jamie Nelson

3 1/4 c flour

1 tsp baking soda

1 tsp salt

1 c sugar

1 c brown sugar, packed

2/3 c butter, softened

2/3 c shortening

2 eggs

2 tsp vanilla

1 1/2 c semisweet chocolate chips

1 12/ c milk chocolate chips

Whisk together flour, soda, and salt in medium bowl. Set aside. In a mixer cream sugars, butter, shortening, eggs and vanilla. Stir in flour mixture to sugar mixture. Then add chocolate chips. Form into cookies with ice cream scooper (nothing better than big chocolate chip cookies) or you can do it in whatever size you want. Place on ungreased cookie sheet. Bake for 12-14 minutes at 350 degrees. Cool 2 minutes before placing on wire rack.

Easy, Low fat PUMPKIN CHOCOLATE CHIP COOKIES

1 box spice cake

1 small can pumpkin puree

chocolate chips

Bake at 400 for 18 minutes (for big cookies).

Baked Peach Pie

Courtesy Brides Edition Betty Crocker Cook Book 2/3 c sugar
1/3 c flour
1/4 tsp cinnamon
6 c sliced peaches (about 6-8), skinless
1 tsp lemon juice
1 TBSP butter

Heat oven to 425. Make pie shell.

Mix sugar, flour, and cinnamon in larg bowl. Stir in peaches and lemon juice. Turn into pastry-lined pie plate. Cut butter into small pieces; spinkle over peaches. Cover with top pastry that has slits cut in it; seal and flute (push edges together to make it pretty). Cover edge with a strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.

Bake about 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool for at least 2 hours.

Two-Crust Pie Shell
2 c flour
1 tsp salt
2/3 c plus 2 TBSP shortening
4-5 TBSP cold water

Mix flour and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water 1 TBSP at a time, tossing with fork until all flour is moistened.

Gather pastry into two equal balls. Shape into flattened round on lightly floured surface. If you want to wrap it up in plastic wrap and refrigerate about 30 minutes to firm up the shortening slightly-which also helps make the baked pastry more flaky and lets the water absorb evenly.

Roll pastry on lightly floured surface, using floured rolling pin, into a circle 2 inches larger than the pie plate. Fold pastry into fourths and place in pie plate; or roll pastry loosely around rolling pin and transfer to pie plate. Ease pastry into plate, pressing firmly against bottom and side and being careful not to stretch pastry-which will cause it to shrik when baked.

Once fruit is in bottom pie shell cover with second shell. Rim 1/2 inch from rim of plate. Cut slits in top shell to let stem escape. Fold and roll top edge under lower edge, pressing on rim to seal; flute and bake!

What not to do:

Don't place beautiful pie on a stove burner to cool. You might turn on an adjacent burner but accidentally turn the burner on that you are letting your pie cool. In a hurry to save the pie you place it on the sink divider and BAM!! Peach Pie Glass Pan grenade. Yeah. Just save yourself some time and tears, place the pie to cool on a hot pad on the counter.

Crepes

For every egg add:

1/3 c flour

1/2 c milk

1 1/2 tsp olive oil

Blend all ingredients. Heat frying pan over medium heat. Pour enough batter into frying pan while manuvering batter around entire pan **Take frying pan in left hand, blender in right. Pour a batter in while making circles with your left hand and pan to make batter cover entire bottom of frying pan. Set pan back on burner.** Cook until batter seems like it is "dry" or bubbles form or pop. Flip with a spatula. Other side doesn't take as long to cook. Place hot crepe on a plate.

Now comes the creative part. Here are some ways I like to eat my crepes.

1-Butter, sprinkle with powdered sugar, wrap like a burrito.

2-similar to #1 but add strawberry jam or fresh strawberries.

3-Roll with nothing in it and pour syrup over it.

4-Sprinkle lemon juice and white sugar and roll up.

5-Fresh cut up peaches with little scoops of vanilla ice cream and roll up.

6-Strawberries and whip cream. Roll up.

7-Nutella and bananas, roll up.

8-while hot sprinkle a couple chocolate chips (so they melt) on it with sliced bananas, roll up.

I'm sure there are many more ways to eat it....Let me know what you come up with!

Grandpa's Doughnut Custard

Grandpa Driggs' recipe

1/3 c brown sugar

sprinkle of nutmeg

sour cream doughnuts, 3-6 broken into pieces

2 eggs

2 c scalded milk

1/4 tsp salt

1/2 tsp vanilla

Sprinkle brown sugar on bottom of glass dish so it barely covers it. Sprinkle with nutmeg. Place doughnuts on top of brown sugar. Combine eggs, salt, milk, and vanilla. Pour mixture over the top. Put custard pan in a larger pan and fill it 1/2 way to the top of the custard dish. Bake at 350 for 50 minutes.

Roasted Tomato Basil Soup

4 lbs Tomatoes

2 Red Peppers

1/2 Large Red Onion

Olive Oil

3-5 Garlic cloves

3 cans Chicken broth

2 Bay leaves

1/2 c fresh basil

cream to taste (I use about 1/2 of a big box of cream)

Blanch* tomatoes in a sauce pan. Remove skins. Cut tomatoes in quarters and remove seeds. Place on cookie sheet with 3 skinned garlic cloves. Drizzle with olive oil and salt and pepper. Bake at 450 for 1 hour.

Cut peppers and onion into wedges (discard pepper seeds). Place on cookie sheet with 2 skinned garlic cloves. I use my 1/2 size cookie sheet. Drizzle with olive oil and salt and pepper. Bake at 450 for 3o minutes.

Pour chicken broth in a large pot. Add cooked veggies and bay leaves. Bring to boil, then reduce heat to low and simmer for 30 minutes. Remove bay leaves. Wash and place whole basil leaves in 1/2 c measuring cup until filled. Scoop mixture out of pot and place in blender. Add about 1/4 c basil and 1/2 of cream. Blend until desired texture, pour into serving dish or crock pot. Repeat a second or third time until all soup is made.

Cinnamon Rolls

Recipe courtesy Lori Jenkins

5 cups hot water

1 1/2 c sugar
1 cup powdered milk
4 TBS yeast
4 eggs
12-15 cups flour
4 tsp salt
1 cup oil

Frosting
1 ½ cups white sugar
1 cube butter
1 8oz cream cheese
½ cup milk
1 TBS vanilla
powdered sugar to consistency

Combine water, sugar, milk, and yeast in large bowl. Allow yeast to activate. Add eggs and 7 cups flour. Stir or beat until thoroughly mixed. Dough will resemble cake batter. Let rest until bubbly or it raises to top of bowl (10-15 minutes). Add salt, oil and remaining flour. Knead for 10-12 minutes Dough should be a little sticky but manageable. To prevent dough from sticking, spread butter flavored Crisco on counter. Do not use flour in place of the Crisco. More flour will make the cinnamon rolls too heavy. Roll our dough on counter in rectangle about ½ inch thick, 14 inch high and 30 inch long. Spread with one cube real butter, sprinkle generously with cinnamon and sugar (about 1 cup) then crumble generously with brown sugar (1-2 cups). Carefully roll up into long roll trying not to stretch the dough. Cut the rolls about ¾ inch thick with dental floss. Place on cookie sheet. Let them raise until they are touching on all sides. Bake at 375 for 15-18 minutes or until golden brown on top.

Buttermilk Syrup

1/2 c buttermilk

1 cube butter

1 c sugar

1/2 tsp soda

1 tsp vanilla

Melt butter, buttermilk, and sugar in medium sauce pan. Stir to prevent burning and sticking. Add soda, then vanilla. Serve warm.

Braised Beef- Boneless Ribs

courtesy of America's Test Kitchen

3 1/2 lbs boneless short ribs

Kosher salt and Pepper

2 TBSP oil

2 large onions, chopped

1 TBSP tomato paste

6 cloves garlic

2 c red wine (I used 1/2 apple juice and 1/2 beef broth)

1 c beef broth

4 large carrots, peeled and cut into 2 inch pieces

4 sprigs thyme

1 bay leaf

1/4 c cold water

1/2 tsp unflavored powdered gelatin

• 1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat beef dry with paper towels and season with 2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon oil in large heavy-bottomed Dutch oven over medium-high heat until smoking. Add half of beef and cook, without moving, until well browned, 4 to 6 minutes. Turn beef and continue to cook on second side until well browned, 4 to 6 minutes longer, reducing heat if fat begins to smoke. Transfer beef to medium bowl. Repeat with remaining tablespoon oil and meat.
• 2. Reduce heat to medium, add onions, and cook, stirring occasionally, until softened and beginning to brown, 12 to 15 minutes. (If onions begin to darken too quickly, add 1 to 2 tablespoons water to pan.) Add tomato paste and cook, stirring constantly, until it browns on sides and bottom of pan, about 2 minutes. Add garlic and cook until aromatic, about 30 seconds. Increase heat to medium-high, add wine and simmer, scraping bottom of pan with wooden spoon to loosen browned bits, until reduced by half, 8 to 10 minutes. Add broth, carrots, thyme, and bay leaf. Add beef and any accumulated juices to pot; cover and bring to simmer. Transfer pot to oven and cook, using tongs to turn meat twice during cooking, until fork slips easily in and out of meat, 2 to 2½ hours.
• 3. Place water in small bowl and sprinkle gelatin on top; let stand at least 5 minutes. Using tongs, transfer meat and carrots to serving platter and tent with foil. Strain cooking liquid through fine-mesh strainer into fat separator or bowl, pressing on solids to extract as much liquid as possible; discard solids. Allow liquid to settle about 5 minutes and strain off fat. Return cooking liquid to Dutch oven and cook over medium heat until reduced to 1 cup, 5 to 10 minutes. Remove from heat and stir in gelatin mixture; season with salt and pepper. Pour sauce over meat and serve.

Chow Mein- Chinese Cuisine

8 oz chinese egg noodle

6 oz meat (chicken, pork or beef)

1 TBSP oyster sauce

1/2 c chinese chicken broth (I used normal broth)

2 TBSP soy sauce

2 tsp sesame oil

1/2 tsp sugar

3 TBSP coil

2 tsp garlic, minced

3 heads bok choy

1 1/2 c bean sprouts

3 green onions, washed, cut into 1 inch pieces on bias

Combine uncooked meat and oyster sauce in a bowl, let it stand for 10 minutes.

Make sauce by combining chicken broth, soy sauce, sesame oil, and sugar ina small bowl and whisk together well.

Stir fry in hot wok, the oil then the meat and garlic until browned. About 2 minutes.

Add the noodles and the sauce. Toss well. Add the rest of the veggies and stir fry for a couple of minutes. Enjoy! GREAT with Broccoli Beef. Oh, almost forgot. It takes even better when you squeeze lime juice on the top!

Broccoli Beef- Chinese Cuisine

1 TBSP soy sauce

1 TBSP chinese rice wine or vinegar

2 tsp corn starch

3/4 lb tri-tip steak, cut on bias against grain, thin slices

2 TBSP oyster flavored sauce

1 TBSP soy sauce

1 tsp sesame oil

2 TBSP oil

2 cloves garlic, thinly sliced

8 oz broccolini, trimmed

3/4 c beef broth

Make the marinade by combining soy sauce, rice wine/vinegar, and cornstarch in a bowl. Add the beef and stir to coat. Let stand for 15 minutes.

Make the sauce by combining the oyster sauce, soy sauce and sesame oil in a bowl.

Place a wok over high heat until hot. Add the oil and garlic, swirl to coat the sides. Add the beef and stir fry. Add the sauce and cook for 1 minute, remove the beef and set it aside.

Add the broccolini and the beef broth to the wok. Cook for about 3 minutes. Broccolini should be crisp yet tender. Add the beef back in, warm, and serve.

Cheesecake

Recipe courtesy Lyndi Fuller

CRUST

1 1/2 c graham crackers, crushed

1/4 c sugar

1/2 c melted butter

Mix in a bowl with a fork. Generously butter a 9 inch spring form pan. Pour crumb mixture into pan. Gently pat into the bottom of pan. You can use more crumb mixture if you want it to go up the sides. Bake for about 10 minutes at 350 degrees. Remove from oven and cool.

FILLING

1/2 tsp salt

3 80z packages of cream cheese, room temperature

1 1/2 c white sugar

1 tsp vanilla

4 eggs

Blend sugar into cream cheese. Add salt and beat until fluffy. Add 1 egg at a time and beat for a few minutes between eggs. Add vanilla and beat. Pour into cooled crust. Put spring form pan on cookie sheet (this prevents it leaking into your oven!!). Bake at 350 for about 50 minutes. Turn off oven and leave door open. Let it cool in the oven with door open.

Keep cake in fridge over night for best results. Serve chilled.

Southwestern Fried Chicken

1 1/2 c flour

2 tsp chili powder

1 tsp cumin

1 tsp salt

1/4 tsp cayenne pepper

1 c buttermilk

12 chicken tenders or wings (about 2 1/2 lbs)

2 c peanut oil

In breading pan mix flour, chili powder, cumin, salt and cayenne pepper together. Pour buttermilk into the other breading pan. Dip each piece of chicken in the buttermilk, shake off excess. Then roll in the flour mixture. Place on a baking sheet fitted with a wire rack. Refrigerate while heating the oil.

Place oil in a large skillet (preferably one that has a lid on it to contain the mess). Heat oil over medium high heat. Add chicken and fry, covered if possible, for about 5 minutes-until brown and crispy. Turn and fry for an additional 5 minutes. Transfer chicken to a plate with papper towels to help soak up extra oil. Enjoy!

Snickerdoodles

Recipe courtesy of Mary Lynn Driggs

2 3/4 cups flour

2 tsp cream of tartar

1 tsp baking soda

1/4 tsp salt

1 cup shortening or 1/2 cup shortening 1/2 cup margarine

1 1/2 cups sugar

2 eggs

Mix all dry ingredients together in medium bowl. Set aside. Mix shortening, sugar, and eggs together. Add dry ingredients, mix well. Scrap down sides of bowl and make dough "pretty" so it's all touching each other. Cover and chill until easy to handle-about 1 hour. Form dough into little balls. Roll into a sugar and cinnamon mixture (about 2 parts sugar to 1 part cinnamon). Place cookies on ungreased cookie sheet 3x4. Bake 8-10 minutes at 400 degrees.

Makes 5 dozen.

Cheesy Chicken and Rice Casserole

1 can cream of chicken soup

1 1/3 c water

3/4 c uncooked rice

1/2 tsp onion powder

1/4 tsp pepper

4 chicken breast

1/2 c shredded cheese

2 cups frozen mixed veggies (optional)

Stir all ingredients together except cheese and chicken in a 11x8 ish shallow baking dish. Top with chicken, sprinkled with cheese. Cover with aluminum foil. Bake at 375 for 50 minutes.

Spicy Potatoes with Onions and Tomatoes-Indian Dish

4 medium russet potatoes, cooked whole, chilled and then diced large

2 TBSP vegetable oil

1 large yellow onion, medium diced

2 small serano chili peppers, minced (its a relative of jalepenos)

2 tomatoes, small diced

1 TBSP coriander

1/2 tsp cumin

1/4 tsp tumeric

1/4 tsp paprika

salt to taste

After cooking, cooling, and dicing potatoes (place in a bowl and set aside)heat a large skillet. Add oil and onions and cook until golden brown stirring frequently. Add the chili peppers and tomatoes until liquid is almost gone. Add all the spices and salt. TASTE it and see if you want to add anything! Cook for a minute and then add potatoes until heated. Serve with Grilled Tandoori Chicken

Grilled Tandoori Chicken-Indian Dish

6 parts of a chicken (you can use breasts, thighs, drumsticks, whatever)

2 TBSP fresh lemon juice

1/2 tsp salt

2 TBSP garlic-ginger paste**

1/3 c plain yogurt

2 TBSP heavy cream

1 TBSP peanut oil

1 tsp garam masala*

1 tsp dried fenugreek leaves (if you can find them in the super market)

1/2 tsp cumin

1 tsp paprika

1/4 tsp cayenne pepper

1/8 tsp tumeric

1 TBSP melted butter for basting-to help with garnish

1/4 c scallions chopped-garnish

Score the chicken by cutting slits into the meat 1/2 in deep, several over each piece (it helps it marinade to the bone and spread).

Mix together the salt and lemon juice. Rub all over the chicken getting into each cut to release the flavor. Marinate for 2 hours.

Mix together in a medium bowl ginger-garlic paste, yogurt, cream, garam masala, fenugreek leaves and cumin.

Heat the oil in a medium sauce pan until almost smoking. Remove from the heat and add the paprika, cayenne pepper and tumeric. Mix the spiced oil and when cooled add into the yogurt mixture. Rub the yogurt mixture all over the chicken and mariante for another 8 hours.

Grill over medium heat on BBQ or broil in oven on medium until done. Baste with melted butter and add scallions if desired. Serve with Spicy Potatoes with Onions and Tomatoes.

*Garam Masala-

1/3 c cinnamon

1/3 c pepper

1/4 c cardamom

1/4 c cloves

Toast all spices together in a skillet over medium heat until heated through. Makes 5 1/2 cups

**Ginger-Garlic Paste-

1 c ginger, quartered

1 c garlic cloves, peeled

3 TBSP water (more or less)

Blend in food processor. Makes 1 1/2 cups

Butterhorn Rolls

recipe courtesy of Mary McKay Stirland

1 TBSP yeast

1/2 cup butter

1 cup warm milk

1/2 cup sugar

3 eggs, well beaten

3/4 tsp salt

4 cups flour

up to 1 cube melted butter, to roll dough in

Melt butter. In large bowl add butter to warm milk, salt and sugar. Mix. Add eggs. Mix well. Add yeast. Add flour 1 cup at a time, stirring until you can't stir anymore. Then knead with hands. Add extra flour if needed. Dough should be sticky. Let it rise for 1 hour or so covered. Take half of dough and roll it out on counter top in a circle (sprinkle flour underneath it to prevent it sticking to counter top). Cut into wedges with pizza cutter, like you would a pie. Pour some melted butter in a cookie sheet-it just depends on how much butter flavor you want. Pick up one slice of dough, swipe it in the butter, then roll from big end to little. Place on cookie sheet. Continue with all wedges of dough. You should be able to fit 3x9 rolls on one cookie sheet. Repeat process with other half of dough. Let them rise covered for 30 minutes (if you don't have time to let them rise the 2nd time its ok). Bake at 350 degrees for 20 minutes or until golden brown. Serve warm!

Grilled Corn on the Cob

Olive Oil

Salt and Pepper

Water

Corn

Remove some layers of ear so there is only 2 layers of green on the corn. Soak corn in water for 15 minutes. Peel green away from half of corn. On the corn that is showing rub olive oil on it, then sprinkle with salt and pepper. Return green as to cover the corn. Place on grill, turning when green is browned. Remove from grill and enjoy!!

California Pasta Salad

1 lb penne pasta, cooked
1 ½ lbs salami, cut in 1/4s
1 ½ cups frozen peas
¼ cup chopped green onions
1 cup chopped artichoke hearts
½ cup olives
2 cups cherry tomatoes, quartered
2 avocados, peeled and diced
1 cup fresh Parmesan Cheese

Dressing

3 TBS water
½ tsp basil
¼ tsp oregano
3 TBS green onion
4 garlic cloves
1 ½ tsp dried mustard
1 ½ tsp salt
3 TBS sugar
¾ tsp pepper
½ cup salad oil
1/3 cup olive oil
1/3 cup cider or wine vinegar

Combine all salad ingredients together in large bowl. Mix dressing in a food processor. Chill for at least 2 hours. Stir into salad and serve.

Xenia's Bread

4 c warm water
1/3 c oil
1 c honey
1 TBSP salt
2 TBSP lecithin
2/3 c powdered milk
3 eggs
2 3/4 TBSP yeast
1/2 c wheat gluten
2 c white flour

Combine all ingredients in a Bosch. Continue mixing while adding 8 c MORE flour 1/2 cup at a time. (I do 2 cups wheat and then 2 cups white alternating). This is the tricky part. If after you added the 8 cups flour (total of 10) and your dough is still sticking to the sides of the bowl you add 1/2 c of flour at a time until it doesn't stick.

Mix for 10 minutes (after you're done adding all flour). 2 minutes left of mixing time add 1/4 c dough enhancer. Let dough stand in Bosch for 10 minutes. Then mix all the air out of it and dump on a flour coated counter. Divide into 6 pieces. Roll pieces into loaf shape and place in bread pan.

Preheat oven to 400 degrees. Once you put the bread in reduce temp to 350. Bake for 30 minutes.

Baked Mac 'N Cheese

Courtesy Liz Layton!

8 oz uncooked noodles

6 TBSP butter, devided

2 1/2 cups sharp cheddar cheese
1/2 c sour cream

1 can condensed cream of cheddar soup

1/2 tsp salt

1 c whole milk

1/2 tsp dried mustard

1/2 tsp pepper

break crumbs or 3-4 slices of fresh bread torn into pieces

Bake at 350 degrees for 30 minutes.

Boil noodles and drain. In a medium sauce pan melt 4 TBSP butter and cheese stirring constantly. Add sour cream, soup, salt, milk, mustard and pepper. Stir well. Add noodles and stir. Pour into a greased casserole dish. Top with bread crumbs or bread pieces.

Green Rice

1/2 bunch cilantro
2 1/2 cups chicken broth
1 clove garlic
1 jalapeno
1/2 tsp cumin
salt to taste (I did 1/2 tsp)
1 1/2 cups rice

Wash cilantro. Cut off most of stems. Place cilantro, 1 cup chicken broth, garlic, jalapeno, cumin, and salt in blender or food processor. Blend until smooth. Pour into medium sauce pan. With remaining broth swish blender or processor to get remaining cilantro. Pour into same sauce pan. Bring mixture to a boil. Once at a boil turn heat to low, add rice, cover. Cook for 20 minutes or until water is all soaked up. Serve with chicken enchiladas and chips and salsa.

Salsa

1 can of tomatoes 14.5 oz
1/2 bunch cilantro
1 jalapeno
2 green onions
lime juice to taste

Wash cilantro, jalapeno, and green onions. Cut most of stems off of cilantro. Cut and seed jalapeno for milder salsa. Cut roots off of green onions. Place veggies in blender with tomatoes (juice included) and lime juice. Blend ingredients until to preferred texture. Enjoy!

Chocolate Sauce

Recipe courtesy of Megan Owens!

So, so easy and so, so delicious!

1 TBSP butter
1 TBSP vanilla
1 square baking semisweet chocolate
1 can sweetened condensed milk

Melt butter in a small sauce pan over medium heat. Add vanilla, chocolate and milk. Stirring constantly so not to burn. Serve warm or cool over brownies, ice cream and strawberries.

Fish Tostadas

1 lb tilapia
1/4 tsp salt
1/2 tsp chili powder
1 lime, halved
1/2 cup sour cream
1/2 tsp garlic powder
8 6-inch tostada shells
2 cup shredded cabbage mix
1 avocado, sliced (optional)
1 cup cherry tomatoes (optional)

Preheat broiler. Place fish on a broiler dish and sprinkle with 1/4 tsp of the chili powder and
salt. Bake fish 4 inches from heat for 4-6 minutes per 1/2 inch of thickness, fish will flake with a fork when done. Break into chunks when done.
In a bowl squeeze 2 tsp juice from the lime. Stir in sour cream, garlic powder, and remaining chili powder. Set aside.
Serve warm tostadas with cabbage mix, fish, the cream mixture and avocados and tomatoes if desired. Serves 4

Original Chex Mix

6 TBSP butter
2 TBSP worcestershire sauce
1 1/2 tsp salt
3/4 tsp garlic powder
1/2 tsp onion powder
3 c Corn Chex cereal
3 c Rice Chex cereal
3 c Wheat Chex cereal
1 c mix nuts
1 c bite size pretzels
1 c garlic flavor bagel bites

Heat oven to 250 degrees. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool. Store in airtight container.

Muddy Buddies

1 c semisweet chocolate chips
1/2 c peanut butter
1/4 butter
1 tsp vanilla
9 c chex cereal, any variety
1 1/2 c powdered sugar

In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered for 1 minutes. Stir. Microwave 30 sec longer or until mixture can be stirred smooth. Stir in vanilla.
In a large bowl, place cereal. Pour chocolate mixture over cereal, stirring until evenly coated. Pour into 2-gallon bag. Add powdered sugar. Seal bag, shake until well coated.

Lasagna

1 lb hamburger
1 onion, chopped finely
1 cup cottage cheese
1 bottle Prego Pasta Sauce
4 slices Provolone Cheese
1 1/2 c shredded Mozerella Cheese
8 cooked Lasagna noodles

Cook hamburger and onion until done. Add pasta sauce to meat, heat. In a 9X13 pan put a little sauce mixture on bottom. Now you are going to layer with 4 noodles ontop the sauce then add more sauce ontop the noodles. Layer all cottage cheese, then all provolone cheese, then half mozerella cheese. Layer again with noodles, meat sauce, and the rest of mozerella cheese. Bake for 45 minutes uncovered at 350. Let it sit for a couple minutes before serving to let it set up a bit. Serve with CRAZY BREAD.

Crazy Bread

2 loaves French Bread, cut in half long way
2 cubes butter, softened
1/2 c mayonaise
1 c shredded cheese
3 green onions, chopped
garlic powder, sprinkle
salad supreme, sprinkle

Mix it all together, except bread, and then spread it on the bread! Broil on high for 2 minutes MAYBE. Watch it carefully! It will burn easily!

Home Made Mac 'N Cheese

1 bag pasta
2 TBSP butter
2 TBSP flour
1-2 c heavy cream
1-2 c shredded cheese
Season All to taste

In a medium saucepan boil water. Add pasta, cook until tender. Drain in colander. Set aside.

In a large saucepan melt butter. Whisk in flour. Whisk in cream until mixture is smooth. Add cheese. Stir until melted. Add cooked pasta to cream mixture. Add season all to taste. Serve with a veggie. Makes 6-8 servings.

Sweet Potato Fries

1 1/2 lbs sweet potatoes, 2 small potatoes
1/4 c olive oil
1/2 tsp salt
1/2 tsp paprika
1/4 tsp cinnamon

Peel and slice sweet potatoes in 1/2 inch slices. Place all ingredients in gallon zip lock baggie and shake them around until all sweet potatoes are covered. Place on a cookie sheet single layered. Bake at 425 degrees for 30-40 minutes or until tender.

Zucchini Gratin

courtesy Smith's marketplace

5-6 medium size zucchini
1/2 c parmesan cheese, shredded

1 c bread crumbs

1 c heavy cream

2 cloves garlic, crushed

3-4 sprigs fresh thyme, or 1/2 tsp dried thyme

olive oil

salt and pepper to taste

Heat cream, garlic and thyme in a small saucepan until it starts to boil. Remove from heat and set aside.

Slice zucchini in 1/8 inch thick rounds. In a buttered baking dish, layer zucchini, salt and pepper, sprinkle of parmesan cheeese, bread crumbs, and drizzle with cream sauce. Repeat layers until the pan is almost full. Finish the top with bread crumbs, parmesan cheese, and drizzle with olive oil.

Bake at 350 degrees for 30 minutes or until golden brown and bubbly. Serves 6

Strawberry Jello Salad

*Strawberries are not mixed together because my 2yr old threw a fit when I tried to combine them. But it sure looks pretty with the strawberries sprinkled on top.

1 16 oz carton Cottage Cheese
1 8 oz Cool Whip
1small pkg Strawberry Jell-o, dry mix
1 1/2 c mini marshmallows
Fresh Strawberries, sliced

Combine all ingredients together and fold until blended.

It's a great summer dish! Especially with BBQ meat and veggies! I try and sneek anything healthy in my kids dishes, and this pleases the sweet tooth and the nutritionist.

French Dip Sandwiches

1 roast
1 pkg onion soup mix
4 hogie sandwich loaves
4 slices of cheese, I like munster or provolone
1/2 onion
1 TBSP butter
1 cloves garlic
1/4 tsp thyme
1 can beef broth

Cook roast in crock pot with onion soup mix poured onto meat while cooking. Refrigerate until cold. *it's easier to slice meat when cold. Slice meat. Cut sandwich hogies in half. Place cheese on one side, top with meat. Align sandwiches on cookie sheet with insides of sandwiches facing up. Set aside until dipping sauce is ready. Once ready broil in oven open-faced. Keep a close eye on them because they cook pretty quick, and it depends on each oven. Remove from oven and put top half on bottom half with meat. Cut in half for easier eating.

Dipping Sauce: In a large sauce pan melt butter. Add garlic and sliced onions. I leave the onions in big pieces so they are easily removed from dip. Cook until tender, remove, cut into smaller slices, and place ontop of meat of sandwiches. Add thyme and beef broth to butter sauce. Stir occasionally until sauce is heated through. Pour sauce into individual dipping bowls. Enjoy!

Easy Strawberry Pie

The only bad thing about this pie is that left-overs are NOT good. So eat it all or throw it away.

1 pkg of Strawberry Flavored Danish Dessert

Strawberries, enough to fill pie shell

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Make Danish Dessert by following the directions on the box. Cool 1-2 minutes. Slice strawberries in 1/2, stir into mixture. Pour in baked pie shell. Refrigerate for at least 2 hours. Serve with whipping cream.

BBQ Pot Roast Sandwiches

Pot Roast

1/4-1/2 tsp Cardamom

1/4 tsp eachSalt and Pepper

handful mushrooms, sliched

sprinkle with garlic, I used dried sliced

3 fresh basil leaves

BBQ sauce

Shredded Parmesan cheese to garnish

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Put roast in crock pot, season with cardamom, salt and pepper. Place mushrooms on top of roast, sprinkle garlic in and place basil leaves on top as garnish (but it will also soak in some flavor into the roast). Crock pot for several hours. I put mine in at 9am and by 1pm it was done**but mine was frozen. Remove meat from crock pot and drain juices and extra stuff in sink. I don't like eating mushrooms so I drained mine, along with garlic and basil leaves. If you want to eat the mushrooms in the BBQ then by all means keep them. So now you will cut your roast into slices and then cut each slice into slices, about 1/2 inch pieces. Put cut meat back into crock pot. Add BBQ sauce to meat, as much as desired. I used half of a 16 oz bottle. Reheat meat, or I should say heat up the BBQ sauce. Serve warm over hamburger bun. Top with shredded parmesan cheese. Enjoy!

Strawberry Pretzel Jello

Courtesy of Mary Jean Robinson.

I almost forgot to take a photo...that's why it's almost gone and not very pretty...sorry.

2 c pretzels, crushed in 1/4 inch pieces, roughly

1 1/2 sticks melted butter

3 TBSP sugar

8 oz cream cheese, softened

1 c sugar

1 TBSP milk

4 TBSP crushed pineapple, drained (optional)

1 12 oz cool whip

2 c water

1 large pkg strawberry jello

20 oz or so frozen sliced strawberries

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Add pretzels, butter and sugar together. Stir until pretzels are evenly coated. Press into a 9x13 dish. Bake at 400 degrees for 8 minutes. Set aside and cool completely.

In a large mixing bowl, combine and mix well: cream cheese, sugar, milk, pineapple (if used) and cool whip. Pour this mixture over cooled pretzel crust. Be sure there are no gaps when spreading this mixure over crust. Any openings will allow strawberry juice to seep through and the crust will become damp and mushy. Set aside dish.

In a medium pot boil water. Add jello package and stir until dissolved. Add frozen strawberries, stir well. Make sure the jello mixture is not hot before pouring it over cool whip mixture. Slowly pour over white, cool whip mixture. Refrigerate until set.