I will post recipes weekly – it will be a continuous feed.  Please check it out.

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Old-Fashioned Rice Pudding

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Arizona Sunshine Lemon Pie

Ingredients:

1 large lemon

4 eggs

1 stick butter melted

1 teaspoon vanilla

1 1/2 cup sugar

1 unbaked pie crust

Whipped cream, optional

Directions:

Preheat oven to 350 degrees.  Leaving rind on lemon, cut lemon into small chunks.  In blender puree lemon chunks, eggs butter, vanilla and sugar until mixture is smooth and creamy.  It should be fairly runny. Pour into pie crust.  Bake for 40 minutes.  If crust becomes too brown, cover gently with foil.  Serve with dollip of fresh whipped cream.

Enjoy!

 

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Chocolate Oatmeal No Bake Cookies (everyone’s favorite)

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Texas Sheet Cake

Ingredients:

2 sticks butter

1 cup water

4 tablespoons cocoa

2 cups sugar

2 cups flour

1/2 teaspoon salt

3 eggs

1/2 cup sour cream

1 teaspoon baking soda

Preheat oven to 400 degrees, grease a large cookie sheet with sides. In a sauce pan mix butter, water and cocoa, bring to a boil. Pour into large bowl. In a small bowl mix sugar, flour and salt. Gradually add dry mixture to chocolate, mix well. Blending between additions, add 3 eggs, sour cream and baking soda.  Pour into well greased cookie sheet. Bake for 20 minutes.

Frosting:

1 stick butter

4 tablespoons cocoa

6 tablespoons milk

1 pound powdered sugar

1 teaspoon vanilla

1 cup chopped nuts

Make frosting approximately 15 minutes before cake is done. Cake should be frosted as soon as it is removed from the oven.  Melt butter in saucepan.  Add cocoa and milk, heat just until mixture starts to bubble.  Remove from heat.  Gradually beat in powdered sugar and then vanilla.  When completely blended, add walnuts.  Spread on cake as soon as it is removed from the oven.

This is a wonderful recipe to make for a family reunion or gathering. It is the ultimate chocolate brownie, and it is yummy!!

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Texas Roadhouse Steak Seasoning – Best on Rib Steak!

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Old-Fashioned Rice Pudding

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Cream Puff Dessert

Ingredients:

Puff Dough

1 cup water

1/2 cup butter

1 cup all-purpose flour

4 large eggs, room temperature

Filling:

1 package (8 ounces) cream cheese, softened

3-1/2 cups cold 2% milk

2 packages (3.9 ounces each) instant chocolate pudding mix

Topping:

1 carton (8 ounces) frozen whipped topping, thawed

1/4 cup chocolate ice cream topping

1/4 cup caramel ice cream topping

1/3 cup chopped almonds

Directions:

•  In a large saucepan, bring the water and butter to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
• 2. Spread into a greased 13×9-in. baking dish. Bake at 400° for 30-35 minutes or until puffed and golden brown. Remove to a wire rack to cool completely.
• 3. For filling, beat the cream cheese, milk and pudding mix in a large bowl until smooth. Spread over puff; refrigerate for 20 minutes.
• 4. Spread with whipped topping; refrigerate until serving. Drizzle with the chocolate and caramel toppings; sprinkle with almonds. Refrigerate leftovers.

I love this dessert using butterscotch pudding instead, but you can use any flavor you wish.  It is a great get together dessert.  Enjoy!

 

 

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Best Classic Chili

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Mom’s Famous Cream Puffs

Ingredients:

1 stick butter (8 Tablespoons)

1 cup water

1 tsp vanilla

4 eggs

1c flour

MOM’S FAMOUS FILLING:

1-pint heavy cream

1 package (3.4 OUNCES) instant vanilla pudding

⅓ cup milk

How to make:

Bring the butter, water and vanilla to a boil.
Add the flour and stir constantly until it leaves the side of the pot and forms a ball.
Remove and cool.
Beat in 4 eggs, one at a time until smooth.
Drop by T. onto parchment lined cookie sheets
Bake at 400 degrees for about 25-30 minutes.
LET COOL.
Slice in half and pipe or scoop in Mom’s filling.
Dust with powdered sugar.
Filling:
Beat the cream, pudding powder and milk in a mixer until thick like whipped cream!

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Coconut Pie

Ingredients:

3 large eggs, beaten

1 1/2 cups granulated sugar

1 cup unsweetened or sweetened flaked coconut

1/2 cup unsalted butter, melted

1 tablespoon white wine vinegar

1 teaspoon vanilla

pinch salt

1 9-inch pie crust

Directions:

Preheat oven to 350 degrees

In a medium bow, mix all the filling ingredients until well combined; pour into the pie shell.

Place pie on a cookie sheet and bake for 1 hour.

Let set and cool completely before slicing.

Delicious!

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Swedish Meatballs

Ingredients:

2 tablespoons butter

1/2 yellow onion chopped

1 1/2 teaspoons salt

1/4 cup milk

2 large eggs

1/3 cup plain breadcrumbs

3/4 teaspoon ground black pepper

1/4 teaspoons ground nutmeg

1/4 teaspoon allspice

1 pinch cayenne pepper or to taste

1 pound ground beef

1 pound ground pork

Gravy:

2 tablespoons butter

3 tablespoons all-purpose flour

3 1/4 cups beef both

1/2 cup heavy cream

1/2 teaspoon Worcestershire sauce

salt and pepper to taste.

cooking spray

Directions:

Melt butter in a large skillet over medium heat.  Cook and stir onion and salt until onion turns translucent, about 6 minutes.

Mix beef and pork in bread crumb mixture.  Cover with plastic wrap and refrigerate for 1 hour.

Melt butter for gravy in a large skillet over medium heat; whisk in flour and cook until golden brown, 4-5 minutes.  Slowly whisk in beef broth.

Increase heat to medium high heat, whisk cream into mixture and bring to a simmer.  Stir in sugar and Worcestershire.  Simmer until slightly thickened, 6-7 minutes.  Season with salt and black pepper.  Remove from heat and set aside.

Pre-heat the oven to 425 degrees.  Line a baking sheet with aluminum foil and lightly coat with cooking spray.

Roll 2-3 tablespoons meatball mixture into a ball using wet hands; repeat with remaining meatball mixture.  Place meatballs on the prepared baking sheet.

Bake in the preheated oven until browned, about 20 minutes.  An instant read thermometer inserted into the center should read at least 160 degrees.

These can be frozen also.

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Sweet and Sour Chicken

Ingredients:

• 2 1/2 lbs boneless, skinless chicken breasts
• salt and pepper
• 1 cup cornstarch
• 3 eggs, lightly beaten
• 1/4 cup vegetable oil
• 1 cup sugar
• 6 tablespoon ketchup
• 3/4 cup apple cider vinegar
• 1 1/2 tablespoons soy sauce
• 1 1/2 teaspoons garlic powder   

Directions:

1. Cut the chicken into bite-sized chunks. Season with salt and pepper.
2. Preheat the oven to 325ºF.
3. Put the cornstarch in a shallow bowl. Put the eggs in a separate bowl. Place the oil in a large skillet and heat over medium-high heat. Working in batches, dredge the chicken in the cornstarch, then dip in the egg. Add to the hot oil and brown on all sides. You do not need to cook the chicken through, just brown the outside to get a crispy exterior. Transfer the chicken to a 9×13-inch baking dish and continue with the remaining chicken.
4. In a bowl, combine the sugar, ketchup, cider vinegar, soy sauce and garlic powder. Pour the sauce over the top of the chicken.
5. Bake the chicken for 1 hour, stirring every 15 minutes. Serve over prepared rice.

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Mayonnaise Cake – many of you remember this from your Mom or Grandma

Ingredients:

3 cups flour

1 cup sugar

2 teaspoons baking soda

1/2 teaspoon salt

3 tablespoons cocoa

1 cup mayonnaise

1 teaspoon vanilla

1 cup water

Directions:

In a large bowl, combine the water, mayonnaise and vanilla until well blended. In a large bowl, combine the flour, sugar, cocoa and baking soda; gradually beat into mayonnaise mixture until blended. , Pour into a greased 9-in. square or 11×7-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.

 

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Orange Dreamsicle Dessert

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Hearty Beef Stew

Ingredients:

4 cups homemade or store bought chicken stock

3 tablespoons tomato paste

31 tablespoon soy sauce

2 tablespoons Worcestershire sauce

2 tablespoons vegetable oil

3 pounds boneless beef chuck roast cubed

Salt and black pepper to taste

10 ounces mushrooms quartered

4 medium carrots cut into bite sized pieces

1 large yellow onion

2 small celery ribs copped

3 medium cloves of garlic 2 tablespoons flour

2 bay leaves

4 sprigs thyme

1 pound Yukon gold potatoes peeled and cubed

4 ounces frozen or fresh peas

Directions:

Combine stock/broth, tomato paste, soy sauce, and Worcestershire sauce.  Set aside.

In large pot or a dutch oven; Season beef all over with salt and pepper. Cook, turning occasionally, until beef is well browned on 2 sides, about 10 minutes. Transfer beef to a rimmed baking sheet or large plate and set aside.

Add mushrooms to Dutch oven or pot and cook, stirring, until liquid is released and mushrooms begin to brown, about 6 minutes, lowering heat as necessary to prevent scorching. Add diced carrots, onions and cook, stirring, until well-browned on all sides. Season to taste with salt and pepper, transfer to a bowl, and set aside. Add celery, and garlic. Cook, turning carrots, celery, and garlic occasionally until all the vegetables are well-browned, about 4 minutes.

Scrape up browned bits with a wooden spoon, and cook until reduced by 3/4, about 3 minutes. Add broth mixture and bring to a simmer. Remove from heat.

Add seared steaks to a large bowl. Toss with flour. Add beef and any juices accumulated in the tray or plate to the Dutch oven along with bay leaves and thyme sprigs. Stir to combine and return to a simmer over medium heat. Transfer to oven, cover with lid partially open, and cook until beef is starting to become tender, about 1 1/2 hours. Liquid should hold a slow, steady simmer the entire time. Adjust oven temperature if necessary during cooking.

Remove stew from oven. Using tongs, fish out and discard bay leaves.  Add potatoes and reserved sautéed mushrooms, to stew, return to oven, and continue to cook, partially covered, until beef, potatoes, and carrots are tender and broth has thickened, 45 minutes to 1 hour. Remove stew from oven. If necessary, place over a burner and simmer for up to 15 minutes to reduce to desired consistency. Stir in peas. Season to taste with salt and pepper if necessary. Serve immediately, or refrigerate overnight or for up to 5 days and reheat to serve.

Great with Fresh Baked Bread or biscuits.

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25 Minute Chicken & Veggie Enchiladas

These chicken enchiladas are great for using up any veggies you have lingering in your fridge. Our chicken enchilada recipe calls for zucchini, squash and onion, but you could easily swap in spinach, onions or potatoes.

Ingredients:

2 tablespoons canola oil

1 ½ cups chopped zucchini

1 ½ cups chopped yellow squash

½ cup chopped yellow onion

1 teaspoon minced garlic

1 ½ cups shredded, cooked chicken breast (about 4 1/2 oz.)

½ cup shredded, cooked chicken thigh (about 1 1/2 oz.)

⅝ teaspoon kosher salt

½ teaspoon black pepper

4 ounces Monterey Jack cheese, shredded (about 1 cup), divided

8 (6 inch) corn tortillas

Cooking spray

½ cup bottled salsa verde

Fresh cilantro leaves

Directions:

Preheat oven to broil with rack 5 to 6 inches from heat. Heat oil in a large nonstick skillet over medium-high. Add zucchini, squash, and onion, and cook, stirring often, until vegetables are tender and just beginning to brown, about 10 minutes. Add garlic and cook 1 more minute. Add chicken, salt, pepper, and 3/4 cup of the cheese; stir to combine. Cook until hot and cheese melts, about 1 minute. Remove from heat and cover to keep warm.

Warm tortillas according to package directions. Place about 1/3 cup of chicken mixture in center of each tortilla; fold tortilla around filling, and place, seam side down, in a lightly greased (with cooking spray) 11- x 7-inch (or a 2-quart) broiler-safe baking dish. Pour salsa over enchiladas, and sprinkle with remaining 1/4 cup cheese. Broil in preheated oven until hot and bubbly, about 1 1/2 minutes. Garnish with cilantro.

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Healthy Tuscan Chicken Pasta

Ingredients:

10 oz short pasta gluten-free if needed, whole wheat, or lentil pasta

1.5 pounds boneless skinless chicken breast chopped into bite-sized pieces

2 tbsp olive oil or use the oil from the sun-dried tomatoes

3–4 garlic cloves minced

1 tsp Italian seasoning

Kosher salt and ground pepper to taste

8 oz sun-dried tomatoes in oil drained and chopped

3 cups almond milk

2 tbsp gluten-free flour

3 cups baby spinach

1/2 cup Parmesan cheese

Directions:

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Tasty Tomato Tart

This easy weeknight dinner is packed with lycopene and vitamin C to boost vision health and add to senior nutrition. It’s similar enough to pizza that even picky eaters will try it — but it’s a total showstopper with fresh, colorful ingredients.

Ingredients:

1 sheet frozen puff pastry, thawed

1 onion, thinly sliced

1 teaspoon olive oil

2-3 large tomatoes (multiple colors make a beautiful tart, but red works just as well)

1 cup of your favorite cheese (such as blue cheese, mozzarella, feta, or Parmesan)

1 tablespoon Italian seasoning, or chopped fresh herbs like basil and oregano

Directions:

Preheat the oven to 425 F and line a baking sheet with parchment paper or non-stick aluminum foil.

Stretch out the puff pastry on the lined baking sheet. With a fork, poke small holes along the bottom.

Add onions and olive oil to a skillet over medium heat. Sauté, stirring frequently, until soft — about 5 minutes.

Sprinkle cooked onions over the pastry dough, then top with tomato slices so they don’t overlap. Sprinkle with cheese and half of your seasoning or herbs. Season with salt (or salt replacement, if you’re avoiding sodium) and pepper to your tastes.

Bake for 25 minutes, until the crust is golden. Sprinkle with the remaining herbs, cut into squares.

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Easy One Pan Meal

This recipe is so easy, it’s almost not even a recipe. It showcases flaky and richly pink salmon, a low-calorie protein source full of heart-healthy omega-3 fatty acids and energy-boosting B vitamins.

This non-recipe is versatile! Replace salmon with another flaky fish like tilapia or trout. Swap out the veggies for whatever’s in your fridge or add potatoes for a heartier meal.

Ingredients:

• 1 squash or zucchini, sliced into rounds
• ½ onion, cut into wedges
• 1 cup cherry or grape tomatoes
• 1 bell pepper, sliced
• 3 tablespoons olive oil, divided
• 1 teaspoon Cajun seasoning or your favorite fish-seasoning blend
• 2-3 salmon fillets, about 4 ounces each
• 1 lemon, optional

Directions:

Preheat oven to 450 F and line a baking sheet with parchment paper or aluminum foil (not wax paper). If you don’t have these, you can thoroughly grease the pan with vegetable oil.

In a large bowl, toss all veggies with 2 tablespoons of oil and seasoning, then spread them into a single layer on the baking sheet.

Nestle your salmon fillets, skin side down, between the vegetables. Brush with remaining olive oil, and top with 2 thin lemon slices each.

Roast for 12-15 minutes, until salmon is flaky and mostly opaque.

Add 1 salmon fillet and a heaping serving of roasted veggies to each plate for a healthy and satisfying meal. Enjoy!

 

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MeatLoaf

Ingredients:

1 tablespoon butter

1/4 cup minced onion

2 cloves garlic minced

salt to taste

black pepper to taste

2 pounds ground beef

3 slices of bread toasted and crumbled or breadcrumbs or oatmeal or crackers or some even use rice

1 egg lightly beaten

3 tablespoons sour cream

1 1/2 tablespoon Worcestershire sauce

1 (15 ounce) tomato sauce, divided

7 crackers

3 tablespoons ketchup

Directions:

Preheat Oven 350

Melt butter in a skillet over medium heat and cook the onion and garlic about 5 minutes or until tender.  Remove from heat, and season with the black pepper and salt.

In a large bowl, mix the onion and garlic, beef, crumbled bread, crushed crackers, sour cream, Worcestershire sauce, and 1/2 can tomato sauce.  Gradually stir in the milk 1 teaspoon at a time until mixture is moist, but not soggy.  Transfer the mixture to a 5X9 loaf pan.

Bake uncovered in the preheated oven 40 minutes.  Increase oven temperature to 400 degrees, and continue baking 15 minutes, to an internal temperature of 160 degrees.

In a small bowl, mix the remaining tomato sauce and ketchup.  Pour over the top of the meatloaf and continue baking 10 minutes.

NOTE: the milk is optional, is added due to high altitude and dry climate.

 

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Old Fashion Potato Soup

Ingredients:

1/4 cup butter

1 large onion chopped

6 potatoes peeled and diced

3 cups water

2 tablespoons chicken bouillon

black pepper to taste

salt to taste

3 tablespoons flour

3 cups milk or you can use canned milk

2 carrots peeled and diced

1 tablespoon parsley

1/4 teaspoon dried thyme

Directions:

Melt butter in a saucepan over medium heat.  Stir in onions; cook and stir until the onion has softened and turned translucent about 5 minutes.

Add the diced potatoes, carrots, and water cook until vegetables are tender (about 10 minutes) do not overcook.  Season with the ground black pepper and salt to taste.

Add flour to a bit of the milk to make a paste.  Gradually add the milk and chicken base and stir well.  Cook over low heat stirring constantly until warmed through.  Stir in parsley and thyme and serve hot.

Goes well with a loaf of homemade bread.  You can also use the base recipe and add a couple cans of clams to make clam chowder.  Another variation to this soup is you can add crisp fried and chopped bacon.

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Huevos Rancheros with Bacon Tortillas

Ingredients:

For the Salsa

5 ripe tomatoes (about 2 pounds

2 to 3 serrano Chile peppers

1/2 white onion chopped

kosher salt

2 tablespoons vegetable oil

1 clove garlic chopped

1/4 cup chopped fresh cilantro

 

For the Tortillas

6 slices bacon

1 cup masa harina (instant corn flour)

kosher salt

1 tablespoons vegetable oil

 

For the Eggs

2 tablespoons vegetable oil

4 large eggs

kosher salt

1/4 cup crumbled cotija cheese or queso fresco

2 tablespoons chopped fresh cilantro

Directions:

Make the salsa: Preheat the broiler. Spread the tomatoes and serrano peppers on a foil-lined baking sheet and broil, turning occasionally, until charred, 10 to 15 minutes. Wrap in the foil and set aside, about 10 minutes. Rub off the charred skins; remove the pepper stems. Pulse the tomatoes, peppers, onion, garlic and 1/2 teaspoon salt in a food processor until chunky.

Heat the vegetable oil in a large cast-iron skillet over medium-high heat. Carefully add the tomato mixture and cook, stirring occasionally, until thickened, about 10 minutes. Stir in the cilantro and season with salt. Transfer the salsa to a bowl and cover to keep warm; wipe out the skillet.

Prepare the tortillas: Cook the bacon in a large nonstick skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes; drain on paper towels, reserving the drippings in the skillet. Finely chop the bacon. Combine all but about 1 tablespoon bacon, the masa harina and a pinch of salt in a medium bowl. Stir in 3/4 cup warm water and knead in the bowl until the dough is soft and pliable, about 2 minutes. Divide the dough into 4 pieces; roll each into a ball, then flatten into 4-inch disks.

Cook the tortillas: Heat the vegetable oil in the cast-iron skillet over medium-high heat. Add the tortillas and cook until golden brown on the bottoms, 3 to 4 minutes; flip and cook until golden on the other side, 3 more minutes. Flip again and cook until the tortillas are browned and cooked through, about 1 more minute. Wrap in foil to keep warm.

Make the eggs: Add the vegetable oil to the bacon drippings in the nonstick skillet and set over medium-high heat. Add the eggs, season with salt and fry until the whites are set, 3 to 5 minutes.

Spoon some of the prepared salsa onto 4 plates. Place a tortilla on each plate and top with a fried egg. Top with a little more salsa, then sprinkle with the cheese, cilantro and the reserved bacon.

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Want a great side dish for that Prime Rib Roast you are cooking for Christmas.  And even better make your own Teriyaki Sauce…..

Teriyaki Green Beans

Ingredients:

1-pound fresh green beans whole or cut into 1-inch pieces

8 ounces fresh mushrooms sliced

1 shallot diced

3 tablespoons butter

1 teaspoon minced garlic

1/4 cup teriyaki sauce

1/2 teaspoon sesame seeds

Directions:

Melt butter in a skillet over medium-high heat.  Add green beans, shallot and mushrooms.  Cook until starting to soften, about 4 to 5 minutes

Add garlic and cook for 30 seconds

Add teriyaki sauce.  Cook for an additional 5 minutes, or until green beans reach desired tenderness.  Sprinkle with sesame seeds.

Serve immediately.

Teriyaki Sauce

1/2 cup soy sauce

1/4 cup water

2 tablespoons sweet rice wine

1 tablespoon, plus 2 teaspoons brown sugar

1/4 cup sugar

1 1/2 teaspoons minced garlic

1 1/2 teaspoons minced ginger

Teriyaki Glaze

Add to sauce mix, 1/2 tablespoon cornstarch and 1 tablespoon water.  Mix cornstarch and water together before adding to the sauce.

Combine ingredients in a saucepan on medium heat until the sugar is dissolved.  The glaze heat sauce on medium high adding the cornstarch mixture simmer until thickened.

If you cannot find fresh green beans you can use canned green beans, but the fresh are the best.

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Scottish Shortbread Cookies

Ingredients:

10 tablespoons unsalted butter unsalted butter, at room temperature 142g

1/2 cup confectioners’ sugar

1/2 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour 180g

1/2 teaspoon kosher salt optional

Directions:

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Perfect Prime Rib

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Garlic Butter Pork Chops (The Best!)

Ingredients:

1 pound bone in pork chops

coarse salt

ground black pepper

1 tablespoon cooking oil

2 tablespoons unsalted butter, melted

3 sprigs thyme

4 cloves garlic, minced

1 pinch salt

Directions:

Season both sides of the pork chops with salt and ground black pepper.  Heat up a skillet on medium-high heat.  Add the cooking oil, melted butter and thyme.  Pan sear and cook the pork chops for about 3 minutes on each side, or until the surface turns light golden brown.  Add the garlic to the skillet.  Continue to flip the pork chops around and saute the garlic until light brown.  Add a pinch of salt.  Remove the pork chops from heat and serve immediately with lemon wedges. Can be served with mashed potatoes or stuffing and a vegetable.  Serving for 2

Dinner in 20 minutes

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Old Fashioned Fudge

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Grandma’s Biscuits – Don’t Lose This

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Creamy Broccoli Gnocchi

Who doesn’t love pasta?  “Eat Good Food” between the two Holiday’s

Ingredients:

3 tablespoon creme fraiche (sour cream)

1/2 tablespoon dijon mustard

1/2 lemon and juiced

long stem broccoli, each cut into 3 pieces

350g fresh gnocchi

2 tablespoon olive oil

100g frozen peas

1 tablespoon toasted pine nuts

Directions:

Mix together the crème fraîche, mustard and lemon juice. Set aside. Bring a large pan of salted water to the boil. Once boiling, add the broccoli and cook for 3 minutes, then tip in the gnocchi. Cook until the gnocchi begins to float to the surface, this will only take 1 minute so keep an eye on them, then drain.

You can always make your own gnocchi!

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7-Up Biscuits 

Directions:

4 cups Bisquick

1 cup sour cream

1 cup 7-Up

1/2 cup melted Butter

Mix bisquick, sour cream and 7 up.  Melt butter in bottom of cookie sheet pan, and put shaped biscuits in then bake at 425 until golden brown.  Enjoy!

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Cinnamon Apple Cake

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Frosted Pumpkin Cranberry Bars

Ingredients:

1 1/2 cups all purpose flour

1 1/4 cups sugar

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoons ground ginger

3 large eggs @ room temperature

1 can (15 ounces) pumpkin

3/4 cup butter, melted

3/4 cup chopped dried cranberries

Brown butter frosting

1/2 cup butter

4 cups confectioners’ sugar

1 teaspoon vanilla extract

4 to 6 tablespoons whole milk

Directions:

In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, pumpkin and butter; stir into dry ingredients until well combined. Stir in cranberries.

Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

For frosting, in a large heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a large bowl; beat in the confectioners’ sugar, vanilla and enough milk to achieve spreading consistency. Frost bars. If desired, sprinkle with finely chopped dried cranberries.

 

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Toll House Famous Fudge

Ingredients:

1 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon vanilla extract

How To Make Toll House® Famous Fudge

LINE 8-inch-square baking pan with foil. COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat. STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

FOR MILK CHOCOLATE FUDGE:
SUBSTITUTE 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Morsels.

FOR BUTTERSCOTCH FUDGE:
SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Morsels.

FOR PEANUTTY CHOCOLATE FUDGE:
SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Morsels and 1/2 cup chopped peanuts for pecans or walnuts

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MILLION DOLLAR CAKE

Ingredients:

1 (18 1/4 ounce) package yellow cake mix

3 eggs (or as called for by your cake mix)

1⁄3 cup oil (or as called for by your cake mix)

1 1⁄3 cups water (or as called for by your cake mix)

8 ounces cream cheese

1 1⁄2 cups confectioners’ sugar

1 (20 ounce) can crushed pineapple in juice

2 (8 ounce) cans mandarin oranges, drained

1 (3 1/2 ounce) package vanilla instant pudding mix

1 (8 ounce) container frozen whipped topping, thawed

Directions:

Mix and bake cake mix as per package instruction for two 8 or 9 inch round layers.

Let layers cool, and then split each layer in half so as to have 4 layers.

In a large bowl, whip cream cheese until soft, and then gradually mix in confectioners’ sugar.

Stir in the pineapple with juice and the drained mandarin oranges, reserving about 5 mandarin orange slices to decorate the top of cake.

Mix in the dry pudding mix.

Fold in the whipped topping.

Place one cake layer on a cake plate cut side up; spread with frosting.

Place another layer cut side down on the first one, and top with more frosting.

Repeat until all layers are used, spreading last bit of frosting on top and sides of cake.

Decorate with reserved mandarin orange slices.

Refrigerate overnight before serving.

 

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Homemade Cranberry Sauce

Ingredients:

1 cup of sugar

1 cup water

1 package (12 ounces) fresh cranberries, rinsed and drained

1/2 teaspoon ground cinnamon

1/2 teaspoon grated orange zest/peel

1/2 teaspoon vanilla extract

Directions:

Mix sugar and water in medium saucepan.  Bring to a boil on medium-high heat.  Add cranberries, cinnamon and orange zest/peel; return to boil.  Reduce heat to medium-low heat; simmer 10 minutes or until cranberries burst and sauce begins to thicken, stirring occasionally.  Careful not to scorch.

Remove from heat.  Stir in vanilla.  Cool to room temperature.  Cover

How to bake the perfect “Turkey”

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Orange Dream-sicle Salad

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Frosted Pumpkin Cranberry Bars

1 1/2 cups all purpose flour

1 1/4 cups sugar

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon ground ginger

3 large eggs – room temperature

1 can or 15 ounces pumpkin (or use some of your pumpkins left over from Halloween)

3/4 cup butter, melted

3/4 cup chopped dried cranberries

Brown Butter Frosting

1/2 cup butter

4 cups confectioners’ sugar

1 teaspoon vanilla extract

4-6 tablespoons whole milk

Additional dried cranberries, optional

Directions:

In a large bowl, combine the first six ingredients.  In another bowl, whisk the eggs, pumpkin and butter; stir into dry ingredients until well combined.  Stir in cranberries.

Spread into a greased 15X10 baking pan.  Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean.  Cool on a wire rack.

For Frosting, in a large heavy saucepan – cook butter over medium heat for 5-7 minutes or until golden brown.  Pour into a large bowl; beat in the confectioners’ sugar, vanilla and enough milk to achieve spreading consistency.  Frost bars.  If desired sprinkle with finely chopped dried cranberries.

Nuts could be added – optional.

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Slow-Cooker Pot Roast

So this slow cooker roast beef is my-go-to when I want hearty comfort food.

1 cup warm water

1 tablespoon beef base

1/2 pound sliced fresh mushrooms

1 large onion, coarsely chopped

3 garlic cloves, minced

1 boneless beef chuck roast (3 pounds)

1/2 teaspoon pepper

1 tablespoon Worcestershire sauce

1/4 cup butter, cubed

1/3 cup all-purpose flour

1/4 teaspoon salt

Directions:

In a 5 or 6 qt. slow cooker, whisk water and beef base; add mushrooms, onion and garlic.  Sprinkle roast with pepper; transfer to slow cooker.  Drizzle with Worcestershire sauce.  Cook roast, covered on low 6-8 hours or until meat is tender.

Remove roast to a serving platter; tent with foil.  Strain cooking juices, reserving vegetables, skim fat from cooking juices.  In a large saucepan, melt butter over medium heat.  Stir in flour and salt until smooth; gradually whisk in cooking juices.  Bring to a boil stirring constantly; cook and stir 1-2 minutes or until thickened.  Stir in cooked vegetables. Serve with roast.  Comfort!

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Lipton Onion Soup Mix (make your own save money)

Directions:

Ingredients:

• 1 medium butternut squash (about 2-2½ pounds), cut in half, seeds removed
• 1 yellow onion, halved
• 2 cloves garlic, skin on
• 3 tablespoons sundried tomatoes
• ¼ teaspoon smoked paprika
• 4 cups vegetable broth
• ½ cup cooked wild rice
• Sea salt, to taste

Directions:

1. Preheat the oven to 375°F.
2. On a large baking sheet, place the butternut squash, flesh side down, along with the onion and garlic. Dry roast until the garlic and onions are soft, about 20-30 minutes. Remove the onion and garlic and let cool about 5 minutes. Squeeze garlic out of its papery skin, remove the onion peels, and set both aside.
3. Continue to roast the butternut squash until it is soft and can easily be pierced with a knife, about 15-25 additional minutes (45 minutes total). Remove from the oven and allow to cool 5 minutes. Scoop out the squash flesh and set aside.
4. Meanwhile, rehydrate the sundried tomatoes by soaking them in a small bowl of very hot water (about 30 minutes), drain, and set aside.
5. Using a blender and working in batches, puree the roasted vegetables, sundried tomatoes, smoked paprika, and vegetable broth. Place the puree in a medium/large saucepan, bring to a simmer, and cook, stirring frequently, for 20 minutes to marry the flavors. Taste and season with sea salt.
6. To serve, ladle the soup into bowls. Garnish each with 1 heaping tablespoon of the cooked wild rice.

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While cleaning up your garden, use some of those Zucchini.

Zucchini Boats

Ingredients

• 2 medium zucchini (about 8 inches)
• 3/4 pound ground beef
• 1 small onion, chopped
• 1/2 cup chopped fresh mushrooms
• 1/2 cup chopped sweet red pepper
• 1/2 cup chopped green pepper
• 1 cup shredded cheddar cheese, divided
• 2 tablespoons ketchup
• Salt and pepper to taste

Directions:

1. 1. Trim the ends off zucchini. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in. shells. Finely chop pulp.
   2. In a skillet, cook beef, zucchini pulp, onion, mushrooms and peppers over medium heat until meat is no longer pink; drain. Remove from the heat. Add 1/2 cup cheese, ketchup, salt and pepper; mix well. Spoon into the zucchini shells. Place in a greased 13×9-in. baking dish or I place it in a shallow cookie sheet with a small amount of water. Sprinkle with remaining cheese.
   3. Bake, uncovered, at 350° until zucchini is tender, 25-30 minutes.
   4. I also sometimes top with a dallop of sour cream.  Enjoy!

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How To Make Good Oatmeal Using Steel Cut Oats

Steel cut oats is a super healthy way to start your day and after testing so many different flavor profiles, I found one that I love. Here is how to make good oatmeal that doesn’t suck using steel cut oats!

How to make good oatmeal? Start by adding steel cut oats, peanut butter, almond milk, and hemp hearts! This bowl of oatmeal becomes a protein-packed breakfast that’s great to eat before or after a workout or before a long day of work or school!

INGREDIENTS FOR GOOD OATMEAL

• 1  cup steel-cut oats
• 4 cups of water
• ½ banana, sliced
• ¼ cup raspberries
• 1/4 cup blueberries
• 1 tbsp natural, crunchy peanut butter
• 1/4 cup almond milk (amount desired)
• 1 tbsp maple syrup (optional)
• 1 tbsp hemp hearts
• 2 tbsp chopped nuts of choice
  Optional additions: cinnamon or pumpkin pie spice for a fall-inspired touch

INSTRUCTIONS FOR HOW TO MAKE GOOD OATMEAL

1. Pour the oats and water in a medium saucepan and simmer over medium heat for 15-20 minutes, stirring occasionally until they are soft.
2. Pour cooked oats into a bowl and arrange all of your toppings on top.
3. Top with almond milk, if desired.
4. Start your day with energy!