Vegetable Beef Stew

I was never a fan of beef stew growing up until I had my mother-in-law’s recipe. Now, thanks to her, I crave it!

Cut roast into chunks. Coat w/ flour, salt and pepper. Brown in ¼ c hot oil. Add to browning meat, chopped onions, chopped celery (leaves too) and carrots. After browning add canned tomatoes, tomato sauce, water, 3 T parsley flakes, and 1 tsp. thyme. Bring to boil and reduce heat. Simmer 2 hours, plus. Add diced potatoes, unpeeled and cook until tender; 1 hr or so. Add frozen mixed vegetables and cook until done about 30 min.

Serve with warm rolls or corn bread.

Taco Soup

2 1bs. Stew meat, diced into  ½” pieces or ground beef
1 small onion, chopped
2 cans pinto beans
1 can corn, drained
1 can black beans
1 can Rotel
4 cans diced tomatoes, Italian style
1 pkg. dry Ranch dressing
1 pkg. taco seasoning
Pinch of sugar
Season to taste with salt , pepper and garlic powder

Brown meat & onion, drain. Add everything to a large cooking pot. Let simmer 1-3 hrs on the stove or most of the day in the crock pot.

Toppings for Garnish:
               tortilla chips
               cilantro
               purple onion
               Colby Jack cheese, grated
               Sour cream

Homemade Chili

2 lbs. ground beef (or steak diced)
1 c onion, chopped
1 c green pepper, chopped
1 can black beans
1 can pinto beans
1 lg can crushed tomatoes
1 can tomato paste
3 cloves garlic, minced
salt
1t oregano
1t cumin
1t brown sugar
pepper
2 T. Chili powder
1 small pkg. frozen corn

Brown beef with onion, peppers and garlic, drain.  Place in a crock pot add the remaining ingredients cook on low for 6-8 hrs. Serve with cheese and crackers. 

This can also be made on the stove top. Simmer for 30 min or so. 

Chicken Tortilla Soup

4 T butter
1 ½ pounds skinless boneless chicken breast, cut into 1 in. cubes 
 3 T flour or cornstarch
3 (4oz) cans chopped green chilies, undrained
1 (15 oz) can pinto or black beans
1 (14oz) can diced tomatoes
2 c water or chicken broth
1 tsp salt
1 tsp chili powder
1 tsp lemon pepper
1 tsp grnd. Cumin
¼ tsp dried oregano
1 jalapeno, seeded and chopped
2 carrots, peeled and diced
6 stalks of celery, diced with chopped leaves
1 large onion, chopped
1 clove, garlic
1 T cilantro
2T lime juice
 
Toppings: sour cream
shredded Colby jack cheese, chopped avocado, slice green onions
Tortilla Chips, whole or crushed in soup

Place first two ingredients in a crock pot and toss until chicken is covered with flour. Add remaining ingredients; stir well.  Cover and cook on High for 4 to 6 hours or Low 8 hrs.  Add cilantro and lime juice 30 min before serving. Serve with toppings.
Yield: 10 cups

*This soup can also be made on your stove top by sauteing the chicken, onions and garlic, in ¼ c of olive oil. Toss in flour, add the rest of the ingredients, bring to a boil and then simmer for 1 hr.
 

Chicken Corn Chowder

Jay loves soup and I love anything with a Mexican flare. This soup is perfect!

1 ½ 1b boneless skinless chicken breasts
1/c c chopped onion
1 clove garlic, minced
3 T butter
1 T flour or cornstarch
1 c chicken broth
1 tsp. cumin
2 c half and half
2 cups shredded Monterey Jack Cheese
1- 16oz can cream style corn
1- 4oz can green chilies, chopped
 Fresh cilantro or parsley

Cut chicken into bite size pieces. In a large pot, brown chicken, onions and garlic in butter until chicken is no larger pink. Add flour and stir. Stir in broth and cumin and bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add half & half, cheese, corn, and chilies. Cook an stir over low heat until cheese melts. You can add diced tomato for garnish. Serve with tortilla Chips.

Yield: 6-8 servings

Chicken Caesar Salad

¼ c white wine vinegar                              1tsp garlic powder
2 tsp Dijon mustard                                     ¼ c olive oil
1 tsp Worcestershire sauce                       8 c torn romaine lettuce
1^1/2  T lemon –pepper seasoning             2 c garlic croutons
                                                                           ½ c shredded parmesan cheese

Combine first 3 ingredients, stirring well; set aside. Dredge chicken in lemon-pepper seasoning and garlic powder. Pour oil into a large skillet and place over medium heat until hot. Cook chicken in hot oil 5 min. or until done, turning once. Remove chicken from skillet, reserving drippings in skillet; drain chicken on a paper towel. Remove skillet from heat; stir vinegar mixture into reserved drippings, scraping particles that cling to bottom of skillet. Pour warm vinegar dressing over lettuce; add chicken, and toss. Sprinkle with croutons and cheese. Yield: 4 servings.

Mandarin Oragne Salad

6 c green leaf lettuce, cut or torn
1 (11oz) can mandarin oranges
1 ripe avocado, peeled and thinly sliced (optional)
1/2c  chopped pecans or almonds, toasted or raw
2 green onions, thinly sliced
Freshly ground pepper to taste
Italian dressing packet (mix according to directions)

Combine first 6 ingredients in a salad bowl. Add dressing just before serving and gently toss.

Sweet Potatoes- Ma Ma's Recipe

Bake 6 medium sweet potatoes. After they cool slice in half and scoop into a large mixing bowl, smash or mix with a mixer. Mix in ¾ c brown sugar, 1tsp. salt, ¼ c butter and chopped pecans or walnuts. Bake in a greased 9x 13 @ 375^o for 30 min. Top with mini marshmallows and broil on low until browned.

Taco Seasoning MSG free!

¼ c chili powder
¼ c ground cumin
¼ c oregano
2 T. cayenne or red pepper
¼ c garlic powder
¼ c onion powder
3 T salt

Combine all ingredients. Store in an air tight container, I use a mason jar and use 2T of the mix in tacos, fajita’s ect….

Pancke Mix & Perfect Pancakes Recipe

Pancake Mix

10 c flour
2 ½ c nonfat dry milk
½ c sugar
¼ c baking powder
2 T salt

Combine all ingredients in a large bowl. Stir together to blend well. Put in a large air tight Container. Store in a cool, dry place. Use within 8 months. Makes about 13 cups of Pancake Mix.

If your family is on the smaller side this recipe can be cut in half.

Perfect Pancakes

1 ½ mix

1 egg, slightly beaten

1 c water

3 T oil or melted butter

Combine all ingredients in a medium bowl stir just until blended. Let stand for 5 minutes. Do not stir.
Cook on a hot oiled griddle about 3 to 4 min. until browned on both sides.

I wrote these instructions on the lid of my mix so that I don’t ever have to pull out the recipe

All-Purpose Gluten Free, Soy Free Flour Mix

3 parts brown rice flour
3 parts cornstarch
2 parts sorghum flour
1 part masa harina or corn flour

1. Depending on how much mix you want to make, choose a measuring cup. If you want 9 cups of mix, use a 1 c. measure. If you just need a tad, you can use a 1/8 tsp. measure =)

2. Whichever measure you choose is now a “part”. Scoop out the appropriate amounts of each flour and pour into a large mixing bowl.

3. Sift/whisk/stir the flours until they are extremely well combined. No streaks of corn starch allowed.

4. Store in an air-tight container in your pantry, refrigerator, or freezer depending on how long you think it will take you to use all of the mix. The colder the storage area, the longer the shelf life of the flours.

Chocolate Syrup

1 c cocoa powder
2 c sugar
¼ tsp. salt
1 c cold water
1 T. vanilla

Combine cocoa and sugar until blended. Add wart and salt and mix well. Cook over medium heat, bring to a boil. Keep boiling until thick, stirring to keep from overflowing.

Remove from heat and let cool. When cool, add vanilla. This is great for chocolate milk, hot cocoa, and ice cream topping.

Store in a mason jar in the fridge.

Tortellini with Italian Sausage

1 package dry cheese filled tortellini- cooked according to package directions
1lb Mild Italian Sausage
1- 14oz can diced Italian tomatoes
2 gloves garlic minced
1 c fresh spinach
5oz shredded parmesan cheese

2 cups heavy cream

Cook sausage until browned. Add tomatoes, garlic and fresh spinach bring to a boil  then simmer until spinach softens.

Stir in heavy cream and ½ of the parmesan cheese turn heat to  medium stir until cheese melts.

Pour cooked and drain tortellini in a 9x13 spread sauce over the top and sprinkle with remaining cheese.

Bake @ 350 for 15-20min.

Spinach Tortellini

This is the most requested dish in my house! JT say’s his future wife has to know how to make this.

2- 10oz pkg cheese tortellini, cooked according to directions
¾ c onion, chopped
2 T olive oil
1 (10oz) pkg frozen chopped spinach, thawed and drained (I use fresh spinach instead)
Salt, pepper, garlic powder and onion powder, to taste
1 pint heavy whipping cream
2 cups parmesan cheese, divided

Place cooked cheese tortellini in a greased 9x13. Sauté onion in oil. Add spinach and seasonings, whipping cream and 1 c parmesan cheese. Pour over tortellini.
Sprinkle remaining parmesan cheese on top of tortellini mixture. Bake at 350^o for 30 min.

Yield: 8 servings

Soy Garlic Chicken

¼ c soy sauce
¼ c olive oil
2 T ketchup
1T vinegar
4 cloves garlic, minced
¼ tsp. ground pepper
4 Chicken breast halves, skinned and boned or chicken legs

Combine all ingredients except chicken in a bowl, add chicken to a zip lock bag and pour marinade over chicken. Marinade for 30min- 4 hrs. in frig.

Remove chicken from marinade, discarding marinade.

Grill or bake at 400^o for 20 min.

Shrim & Red Pepper Pasta

¾ c Ranch dressing
½ c shredded parmesan cheese
8 oz angel hair pasta, cooked
3 T butter or olive oil
½ lb. sliced mushrooms
1 clove, garlic
1 lb. peeled medium- size fresh shrimp
1 (12oz) jar roasted red peppers, drained and cut into strips (you can buy them pre cut)
½ c sliced fresh basil
¼ tsp. pepper

Combine the salad dressing and cheese, set aside.

Meanwhile, melt butter in a large skillet or Dutch oven over medium heat; add mushrooms. Cook stirring constantly, 2 minutes. Add shrimp and garlic; cook 3-5 min. or until ship turn pink, stirring often. Drain excess liquid.

Combine hot cooked pasta, salad dressing mixture, shrimp mixture, red pepper strips, basil, and pepper in a large bowl; toss gently. Serve immediately.

Yield: 4 servings- to double I use the entire box of pasta and double the Ranch dressing and cheese. I do not add more shrimp or peppers.

Shrimp Fried Rice

Ingredients:

1/4 teaspoon ground superfine mustard
1/4 teaspoon minced ginger
1/2 teaspoon minced or crushed garlic
1 teaspoon molasses
1 1/2 teaspoon lite soy sauce (more added at table as desired)
Canola cooking spray
1/3 cup egg substitute
Salt and pepper to taste (optional)
4 teaspoons canola oil
1 1/2 cup tail-off cooked large shrimp from frozen, packed
3/4 cup petite green peas, frozen (or bean sprouts)
3/4 cup baby carrots, cut into matchstick or thin strips
2 cups steamed rice
3 green onions, chopped (use only white part or white plus some of the green if desired)

Directions:
In a small bowl or cup, blend mustard, ginger, garlic and molasses. Stir in soy sauce and set aside.
Heat a large, nonstick frying pan or skillet over medium heat. Spray center generously with canola cooking spray. Pour egg substitute in the middle of pan and tilt to spread egg out. Sprinkle salt and pepper over the top if desired. Once the underside is lightly browned, flip egg over and cook about a minute longer or until bottom is lightly browned. Cut into small pieces with knife and set aside. Spray more canola oil into pan and heat over medium heat. Add shrimp and let sizzle for about a minute. Add peas and carrots and stir-fry, tossing occasionally, for about 2 minutes or until shrimp is warmed throughout. Add steamed rice, stir and let cook about a minute. Drizzle the soy-sauce mixture over the top of rice mixture, stir, and let cook another minute or two. Turn off heat and stir in green onion and pieces of egg. Serve, offering additional soy sauce at the table, if desired.

Molasses-Grilled Pork Tenderloin

½ c molasses
¼ c Dijon mustard
2 T apple cider vinegar or white vinegar
1 tsp salt
4 (3/4 lb) pork tenderloins

Combine first 4 ingredients; brush half of mixture over pork. Cover and chill 8 hrs. chill remaining molasses glaze.

Grill over medium coals (300^o-400^o) until center is 160^o. Use reserved remaining molasses glaze to base while roasting.

Lemon Chicken- Updated

This recipe was given to me by a dear friend, Rebecca. It is a strange combination but tastes incredible!

Marinade:
2T. Red Wine
1T. Soy Sauce
1tsp. Pepper
1 clove garlic
*Cube 4 chicken breasts and marinade for a couple of hrs.

Batter:
1/3 c flour
1/4 c corn starch
¼ t. salt
1/3 c water
2T cooking oil
2 T ground cashews (pulse in blender)
Combine in medium bowl.

Sauce:
2 cloves garlic, minced
1 tsp. ginger
3 T lemon juice
2 tsp. lemon zest
¼ c chicken stock
¼ c sugar
1 tsp. cornstarch dissolved in ¼ c water
Combine first 6 ingredients cook until sugar dissolves then add the cornstarch mixture so the sauce can thicken. Remove from heat.

1 ½ c lettuce and cashews

Heat oil to 365^o fry battered chicken for 4-5 min.

Layer on plate: Hot white rice,  fried chicken, cashews, lettuce and lemon sauce.

Tip: If you want to eat this “low fat” skip battering and frying. Instead stir fry the meat then layer. It really tastes great this way too.

 

P. F. Chang's Cantonese Stir Fry Sauce

3/4 cup water
1 tablespoon chicken base powder (no MSG)
1 tablespoon granulated sugar
2 tablespoons choosing wine or sherry
1 tablespoon oyster sauce
1/2 teaspoon salt
1 teaspoon cornstarch
Notes:
1) Very concentrated. Use sparingly when stir frying vegetables or tossing with noodles.
2) Recipe doubles.
3) Refrigerates well, up to a month.
4) Stir thoroughly before using.
Servings: 4

I haven't used this sauce yet but I am looking forward to trying it out!

Cajun Chicken Pasta

The 2nd most requested meal in our house! Claira’s favorite!

½ c chicken broth
2 tsp. Cajun Seasoning
½ c green onions, chopped
1 tsp garlic, minced
½ c mushrooms, sliced
2 boneless, skinless chicken breasts; diced
1 ½ c heavy cream
1 cup Parmesan Cheese, grated
1 pound dry fettuccine noodles
Crushed red pepper to taste

In a large skillet, combine first 5 ingredients. Cook over high heat until boiling. Add heavy cream and raw chicken; continue cooking on high heat until mixture is reduced by ½ . Lower heat.

Cook noodles; drain. Toss with cream mixture. Top with parmesan and toss.

Beef & Noodles...or Rice

This meal is simple but savory, plus it cooks all day without you!

1 pkg Lipton onion soup mix
1 pkg stew meat
1 can cream mushroom soup
1 c mushrooms, sliced
1 can diced tomatoes

Combine all ingredients in a crock-pot and cook for 8 hrs on low and 4 hrs on high. Serve over egg noodles or rice.

This recipe is from my dear friend Andrea. I think the original name is No Peek Casserole or something like that. Jay and I would always request "Peek-a-boo Pie" because we could never remember the name. Thanks for putting up with us Andrea!

Whole Wheat Oatmeal Cake

My mom would make this when we were little as a special treat. It is a lot like a very moist wheat muffin in cake form. She always served it with a square of butter on top of each slice. This takes me back to my childhood in an instant.

Pour 1 ½ c boiling water over 1 c oatmeal. Add 1 stick of butter. Let cool.

1 ½  c sifted whole wheat flour
1 c sugar
1 c brown sugar
1 tsp. cinnamon
1 tsp. baking soda
1 c chopped nuts, optional
1 tsp vanilla
2 eggs

Mix all ingredients and bake in 9x13 pan for 45-50 minutes @ 350^o. Serve warm.

Pumpkin Carrot Cake

2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3/4 cup milk
1 1/2 teaspoons lemon juice
3 large eggs
1 1/4 cups LIBBY'S® 100% Pure Pumpkin
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
1 (8-ounce) can crushed pineapple, drained
1 cup grated carrots

(about 3 medium)
1 cup sweetened flaked coconut
1 1/4 cups chopped nuts, divided use

Cream Cheese Frosting (recipe follows)

1. Preheat oven to 350°F (175°C). Grease two 9-inch-round baking pans.
2. Combine flour, baking soda, cinnamon and salt in small bowl. Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled).
3. Beat eggs, pumpkin, granulated sugar, brown sugar, oil, pineapple, carrots and milk mixture in large mixer bowl; mix well. Gradually add flour mixture; beat until combined. Stir in coconut and 1 cup nuts. Pour into prepared baking pans.
4. Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 15 minutes. Remove to wire racks to cool completely.
5. Frost between layers, on sides and top of cake with Cream Cheese Frosting. Garnish with remaining nuts. Store in refrigerator.
6. FOR CREAM CHEESE FROSTING: Combine 11 ounces softened cream cheese, 1/3 cup softened butter and 3 1/2 cups sifted powdered sugar in large mixer bowl until fluffy. Add 1 teaspoon vanilla extract, 2 teaspoons orange juice and 1 teaspoon grated orange peel; beat until combined.

Makes 12 servings.


Everyone on loves this recipe. My mom found it and she and my cousin Debbie always request it for their Birthdays.

Pizza Cookie

¾ c butter, softened
1c sugar
1 egg
1 ½ c flour
½ tsp. baking soda
¼ tsp. salt
¼ c cocoa
1 tsp. vanilla
¾ c M & M’s
½ c chopped nuts
¼ c coconut
½ c mini marshmallows
 
Line pizza pan with foil. Grease foil. Cream butter and sugar at medium speed. Add egg, beat well. Combine next 4 ingredients. Add to mix. Add vanilla, mix well. Stir in ½ c candy and ¼ c nuts. Spoon onto pan. Spread within 1” of edge. Sprinkle w/ coconut and nuts. Bake @ 350^o for 15 min. Sprinkle with marshmallows and candy. Bake 5-7 min. Cool.

Andrea's Million Dollar Brownies

1 2/3 c. sugar
3/4 c. (1 1/2 sticks) butter or margarine, melted
2 TB water
2 eggs
2 t. vanilla extract
1 1/3 c. all purpose flour
3/4 c. baking cocoa
1/2 t. baking powder
1/4 t. salt

Cream cheese topping
8 oz. cream cheese, softened
1 c. sugar
1 egg
1 t. vanilla extract
1/2 c. semi-sweet chocolate chips (I prefer the mini, but the regular are fine.)
Stir together sugar, butter, and water in a large bowl.  Stir in eggs and vanilla.  Combine flour, cocoa, baking powder, and salt.  Stir into sugar mixture.  Spread into a greased 13 x 9 inch baking pan.  In another bowl beat together cream cheese, sugar, egg, and vanilla extract.   Spread cream cheese mixture over brownie mixture.  Sprinkle chocolate chips on top.  Bake at 350 degrees for 30-35 minutes or until the topping has puffed up and is a light, golden brown.

Lemon Poppyseed Cake

1 Lemon Cake mix
½ c sugar
¾ c oil or melted butter
¼ c poppy seed
1 c sour cream or plain yogurt
4 eggs

Mix all ingredients together until well blended, 2 min. Bake in a greased and floured bunt pan at 350o for 50 min or until tooth pick comes out clean. Cool in pan for 15 min then turn out onto plate.

Nanny’s Recipe

Rebecca's Honey Bun Cake

This cake really does taste like a honey bun! I can no longer bring myself to eat the things but loved the flavor when I was younger. This cake is wonderful; you will love it with coffee!

1 pkg yellow cake mix
2 sticks butter, softened
4 eggs
1 (8oz) container sour cream or plain yogurt
½ c packed brown sugar
1/3 cup chopped pecans, optional
2 tsp. cinnamon
1 c powdered sugar
1 tbs. milk
1 tsp. vanilla

Preheat oven to 350^o. Generously grease bottom only of 9x13 pan. Remove ½ cup dry cake mix; reserve. Beat remaining dry cake mix, butter, eggs and sour cream in large bowl on medium speed for 2 min; scraping bowl occasionally. Spread half the patter into pan. Stir together reserved dry cake mix, brown sugar, pecans and cinnamon; sprinkle over batter in pan. Carefully spread remaining batter evenly over pecan mixture. (To make easier drop batter by dollops over pecan mixture, then spread) Bake 30 min or until deep golden brown and cake springs back when touched lightly in center. Stir powdered sugar, milk and vanilla until thin enough to drizzle, stirring in additional milk, 1 teaspoon at a time if necessary. Poke top of warm cake several times with a fork; spread glaze over top of cake. Cool completely about 1 hr. or serve warm. Store Covered.

Jay's Favorite Hello Dollies

1 stick of butter
1 ½ c graham cracker crumbs
1- 14oz can sweetened condensed milk
1 c chocolate chips
1 c butterscotch chips
1 ^1/3  c coconut
1 c chopped nuts

1. Pre heat oven to 350^o.  In 9x13 baking pan melt butter in oven. Sprinkle graham cracker crumbs over butter; pour condensed milk evenly over crumbs. Top with remaining ingredients; press down firmly with fork.
2. Bake 25 min. or until lightly browned. Cool. Chill if desired. Cut into bars or diamonds. Store at room temp.

Haystacks by Grandma Cox

6oz semi-sweet chocolate chips
6oz butterscotch chips

In a large bowl place chocolate and butterscotch chips. Cover with lid or plastic wrap and microwave on low heat for 4-5 min until melted. (stir often)

I can chow mein noodles
1 cup peanuts

Stir chocolate mixture until smooth add above ingredients to large bowl using a fork to coat well. On wax paper drop 1 ½ inch clusters. Cool to set and store and room temp or in fridge. Cools in about 30 min. Makes about 40

Tip: If you need them to cool quicker place the wax paper on a cookie sheet before you drop the haystacks and cool in the freezer.

The Best Fudge Recipe I have ever made!

3 cups semi-sweet chocolate chips
1- 14oz can Sweetened Condensed Milk
dash salt
½ c to 1 c chopped nuts
1 ½  tsp. vanilla

1. In heavy saucepan; over low heat, melt chips with condensed milk and salt. Remove from heat; stir in nuts if desired and vanilla. Spread evenly into wax paper or buttered foil lined 8 or 9 inch square pan. 
2. Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares. Store covered in frig.

Other Options:

Chocolate Peanut butter Fudge:
Stir in ¾ c peanut butter chips in place of nuts.
Glaze: Melt ½ c peanut butter chips with ½ c whipping cream; stir until thick and smooth. Spread over fudge.

Fresh Apple Cake

Beat: 2 eggs
Add: 2 c sugar
         3 T. milk
         1 c oil    (or apple sauce, or melted butter)
         1 tsp. vanilla
         1 c chopped nuts
         3 c chopped apples or pears
         2 c flour
         1 tsp. baking powder
         1 tsp. salt
Mix well and pour into lightly greased and floured 9x13 pan. Bake at 350^o for 45  min.

Drizzle 1 c of caramel syrup over hot cake. Serve warm with whipped topping if desired.

This recipe was given to me by my mother-in-law. I believe it is one of those old fashioned family recipes and it is wonderful! Serve warm.

Creamy Lemon Cheesecake

1 ¼ c crushed Nilla Wafers (about 40)                                              
¾ c plus 1 Tbsp. sugar, divided
3 Tbsp. butter, melted
4 pkg (8oz) Cream Chesse, softened
2 Tbs. flour
1 c sour cream
4 eggs
2 pkg. (4-servings each) instant lemon pudding
1 c cool whip

Preheat oven to 325o. Mix wafer crumbs, 1T sugar and butter; press firmly onto bottom of 9 in. springform pan. Bake 10 min.

Beat cream cheese, remaining sugar, flour, milk in large bowl with mixer on medium speed until just blended. Add sour cream; beat until just blended. Add eggs, 1 at a time, mixing on low speed after each addition until blended. Stir in dry pudding mixes until just blended.

Bake for 1 hr. + or until center is almost set. Run knife around side of pan to loosen cake; cool completely. Refrigerate 4 hr. or overnight. Remove side of plan. Top cheesecake with whipped topping. Garnish with fresh berries or white chocolate curls.

Cocoa Brownies

1 ½ c flour

2 c sugar

½ tsp. salt

½ c cocoa

1 c margarine, softened

4 eggs

2tsp. vanilla

1 c chopped nuts, optional

½ c chocolate chips, optional

Grease and flour 9x13 pan. Preheat oven to 350^o. Mix dry ingredients in large mixing bowl. Add butter, eggs and vanilla. Beat for 2 min. on medium speed. Stir in nuts. Spread evenly in prepared dish. Sprinkle top with chocolate chips. Bake for about 20 min. or until toothpick inserted in the middle comes out clean.  Serve warm.

Chocolate Truffle Pie

½ c pecans, toasted and coarsely chopped
One 6oz ready –to-fill chocolate flavored crumb crust (or graham cracker)

Caramel Layer
17 individually wrapped square caramels
¼ c canned evaporated milk

Truffle Layer
1^1/2  cups semisweet chocolate chips
1 c heavy whipping cream
3 Tbs. stick butter

Decoration: Redi Whip

1. Sprinkle pecans on crust

2. Caramel Layer: Put caramels in a bowl with the evaporated milk. Microwave, stirring every 10 seconds, until caramels are melted and mixture is smooth. Pour over pecans.

3. Truffle Layer: Heat chocolate chips, cream and butter in a bowl in the microwave, stirring every 10 seconds, until chocolate is melted and mixture is smooth. Pour over caramel layer. Refrigerate about 4 hours until set.

4. To serve: Pipe or spoon whipped cream around edge of pie.

Chocolate Pecan Pie

My mom’s twist on a classic, you won’t go back if you are a chocolate lover!

1 ½ c pecan halves
4 oz Bakers Semi- sweet chocolate (melted and cooled)
3 eggs lightly beaten
1 c light karo syrup
1/3 c sugar
2 tbs. butter, melted
1 tsp. vanilla
1 unbaked pie crust

Mix eggs, syrup, chocolate, sugar, butter and vanilla in a large bowl. Stir in pecans halves.
Pour Mixture into an unbaked 9” pie shell.
Bake @ 350o for 50-60 min. or until a knife comes out clean.
Serve with whipped cream.

Chocolate Peanutbutter Frosting

½ c butter
¼ c +2T. milk
¼ c cocoa
1 lb. powdered sugar
1 tsp. vanilla
¾ c chunky peanut butter

Combine butter, milk, and cocoa in heavy saucepan, bring to boil, stirring constantly. Remove from heat. Add remaining ingredients. Beat at medium speed w/ and electric mixer until smooth.

Spread onto a cool chocolate cake.

This was my grandfather’s “Pap” favorite icing!

Nanny's Chocolate Layer Pie

Crust:
1 stick butter, melted
1 c flour
¼ c powdered sugar
½ c nuts, chopped fine

Mix together thoroughly and press into pyrex pan and bake @ 350o until golden brown. Cool.

1^st layer: Mix 1-8oz package cream cheese, softened, I c powdered sugar & ½ c cool whip.
2^nd layer: Mix 2 box, or 1 large box instant chocolate pudding + 3 c milk.
3^rd layer: Remainder of small cool whip
4^th layer: nuts & shaved chocolate curls

Refrigerate.

This dessert always appears at our family functions! It tastes wonderful. Learn from me, don’t just make it at Christmas or Easter!

Chocolate Chip Cookies- Updated

Ingredients:

1 c butter, softened
1 c brown sugar
½  c sugar
2 eggs
2 tsp. vanilla
3 c flour
1tsp. baking soda- dissolved in 2 T hot water.
1tsp. salt
2 c chocolate chips
1 c nuts

Instructions:
Beat Butter, sugars and vanilla in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each. Gradually beat in flour, soda & salt. Stir in morsels and nuts.  Drop by rounded tablespoon onto ungreased baking sheets.

Bake in preheated 350^o oven for 10 min. Let stand for 2 min. on pan and then remove to a wire rack to cool.

Connie's Big Soft Ginger Cookies

2 ¼ c flour
2 tsp. ginger
1 tsp. cinnamon
1 tsp. soda
¾ c butter
1 c sugar
1 egg
¼ c molasses
2Tbs. sugar

Beat butter on low spread for 30 seconds to soften. Gradually add 1 c  sugar, beat until fluffy. Add egg and molasses, beat well. Stir in dry ingredients. Shape into 1 ½” balls. Roll in sugar and place 2 ½” apart on ungreased cookie sheet. Bake @ 350^o  for 10min or until light brown and still puffed. Let stand 2 min. before removing from pan.

Banana Split Cake- Poppa's Favorite!

Yellow cake mix, bake in a 9x13 according to pkg directions. Punch holes in top of cake with a fork when done while hot.

Bring to a boil: 2 c sugar and 1 large can crushed pineapple, do not drain. Pour over hot cake. Let cool.

Mix: 1 small instant vanilla pudding as stated on pkg. Then add 1(8oz) cream cheese, softened. Mix well in mixer. Spread over cooled cake.

Top with 2 sliced bananas, 1 large tub cool whip, chopped nuts, and 1 c coconut.

Refrigerate 6 hrs or overnight.

Updated- Quick Pumpkin Pancakes with Hot Apple Cider Syrup

Don’t get overwhelmed by all the ingredients. These pancakes will quickly become a family favorite especially around Thanksgiving and Christmas!

Hot Cider Syrup:  
¾ c apple cider or juice
½ cup packed brown sugar
½ cup corn syrup (or granulated sugar)
2 tbs. butter
½ tsp. lemon juice
1/4 tsp. cinnamon

Or Serve with Maple Syrup

Pancakes:
1 ½ c pancake mix
1T sugar
½ tsp. cinnamon
1 egg
1 c water
½ can pumpkin

In a saucepan, combine the syrup ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer uncovered, for 20 min. or until slightly thickened. Let stand for 30 min. before serving.

For pancakes, combine the dry ingredients in a bowl. In another bowl, whisk the egg, milk, and pumpkin. Stir into dry ingredients just until moistened.

Pour batter by ¼ cupfuls onto a hot greased griddle. Turn when bubbles form on top of pancakes. Cook until second side is golden. Serve with syrup.

Yield: 15 pancakes, 1 c syrup.

Andrea's Breakfast Sausage Casserole

4 to 6 slices of bread torn into pieces
1 lb breakfast sausage, browned and drained
6 eggs
2 c milk
1 c Colby jack cheese, shredded
salt & pepper to taste

Place bread in the bottom of a greased 9x13 baking dish. Spread sausage over bread. Combine eggs, milk , salt & pepper. Pour over bread and meat. Sprinkle with cheese. Cover and chill overnight. Uncover and bake at 350^o for 30-40 min. or until bubbly. Serves 6-8 people.

Mapley Pecan Muffins

2 c flour
¼ c packed brown sugar
1 ½ tsp. baking powder
¼ tsp. salt
1 egg
½ c milk
½ c  maple syrup
1/3 c butter, melted
1 tsp. vanilla
1 c chopped pecans
1 Tbs. sugar
1/8 tsp. cinnamon

Mix first 4 ingredients. Beat egg in small bowl; add milk, syrup, butter & vanilla. Add to flour mixture; stir. Add nuts. Fill greased muffin pans 2/3 way full.  Mix sugar & cinnamon together sprinkle over batter. Bake @325^o for 15-20 min.

Grandma Tulsa's Pull Apart Bread

24 frozen dinner roles
1 c brown sugar
1 pkg butterscotch pudding (not instant)
¼ c sugar
1tsp. cinnamon
½ c chopped nuts
½ c melted butter

Grease and flour bunt pan; place frozen rolls around pan. Mix  brn. Sugar and pudding mix, cinnamon & granulated sugar over rolls. Spread nuts all around and pour butter on top. Let rolls sit over night on the counter so rolls can rise. (I place my pan in the microwave) Bake @ 350^o for 30 min. Let them cool in pan for 15 minutes before dumping onto a serving platter.

This is like an upside down cinnamon roll. You will love it. I normally don’t put it together until around 10:00pm if I want to bake it around 8:00am. It tends to “over rise” if you leave it too long.

Blueberry Snack Muffins

Topping
1 T. sugar
1 T. wheat germ
¼ tsp. cinnamon

Batter
1 c white flour
1 c wheat flour
1 tsp. baking powder
½ tsp. baking soda
¼ salt
2 large eggs, beaten
8oz blueberry or vanilla yogurt
1/4 c melted butter
½ c sugar
1 tsp. vanilla
1 ½ c  fresh/frozen blueberries

Preheat oven to 350. Lightly grease 12 muffin cups. Prepare topping by combining all ingredients, set aside. Combine eggs, sugar, yogurt and vanilla. Add flours, baking powder, soda and salt; mix well. Stir in fresh or frozen blueberries. Spoon batter into muffin pan, sprinkle with topping. Bake about 20 min or until the muffins are golden brown and a toothpick comes out clean. Transfer to a wire rack for 5 min.

Blueberry Buckle-Terri Taylor

3/4 cup sugar                                                                

1/4 cup butter

2 eggs

1 tsp vanilla

2 cup all-purpose flour

2 tsp baking powder

1/2 tsp salt

1/4 tsp ground cinnamon

1/2 cup buttermilk

2 1/2 cup fresh or frozen blueberries

Preheat oven to 375 degrees. Grease 9 inch square baking pan; set aside.  Beat sugar and butter with electric mixer at medium speed until well blended.  Beat in eggs and vanilla.  Combine flour, baking powder, salt and cinnamon. Stir (lowest setting of mixer) flour mixture and buttermilk alternately into sugar mixture until well blended.  Stir in blueberries by hand.  Spoon batter into prepared pan.

Prepare Streusel Topping; sprinkle evenly over batter.  Bake 25-30 min or until toothpick inserted in center comes out clean.

Streusel Topping: Combine 1/4 cup sugar, 1/4 cup brown sugar, 1/4 cup all-purpose flour, 1/2 tsp cinnamon until well blended.  Cut in 1/4 cup butter with pastry blender until mixture resembles coarse crumbs.

Beer Batter Bread

3 c flour
3 T brown sugar
1 T baking powder
1 tsp. salt
1 bottle of beer, at room temp. (I prefer a darker beer, like New Belgium)
4 T butter, melted

Preheat the oven to 375^o. Grease a 9”x5” bread pan.

In a bowl stir together the flour, sugar, baking powder & salt. Open the beer and add it all at once; it will foam up. Stir briskly just until combined, about 20 strokes. The batter should be slightly lumpy. Pour into a prepared bread pan and drizzle with melted butter. Bake until top is crusty and cake tester inserted into the center comes out clean, 35-40 min.  Let the bread rest in the pan for 5 min. the turn the loaf ont a wire rack. Serve warm.