Our Christmas menu!

I'm hosting Christmas dinner this year for my family and my parents, about 10 people. Not a huge gathering but I'm sure we'll have plenty!

Here's the plan for the menu:

Appetizers:

Smoked Salmon Dip with crackers (given to me by a friend, I've not made this yet)

• 8 oz. soft cream cheese with chives
• smoked salmon (we purchased a 4 oz. pkg)
• Old Bay seasoning to taste

Mix, adding enough salmon and seasoning to taste. Serve with crackers.



Party Cheese Ball with crackers

• 2 8 oz. cream cheese
• 8 oz. shredded sharp cheddar cheese
• 1 Tbsp. finely diced onion
• 1 Tbsp. finely chopped green pepper
• 1 Tbsp. finely chopped pimento
• 2 tsp. Worcestershire sauce
• 1 tsp. lemon juice

Mix all ingredients together. Form into a ball or press into a small serving dish. The ball can be rolled in finely chopped nuts or parsley if desired.



Ranch Dip with raw veggies

• 1 pint sour cream
• 1 - 2 Tbsp. dry ranch dressing mix (I posted a recipe for a homemade version of this much earlier in the blog)
• Raw veggies: baby carrots, celery sticks, grape tomatoes, broccoli flowerets, cauliflowerets, green pepper strips, etc.

Mix sour cream and enough dry ranch dressing mix to taste. Serve with veggies


Main Meal:


Ham with Orange Honey Glaze

• 8 lbs semi boneless ready to serve ham
• 15 whole cloves
• 2 cups orange juice
• 1 cup white wine
• 1 grated orange, rind of
• 2 tablespoons honey
• 1 teaspoon ginger
• 1 teaspoon dry mustard

1. Trim skin and excess fat from ham, leaving about 1/4 inch covering of fat over ham. Insert cloves into fat side of ham; place in roasting pan, fat side up.
2. Combine orange juice, wine and orange rind; set 1/2 cup aside and pour remaining mixture over ham. Set roasting pan on top of stove and bring liquid to boil, then place in 325°F oven for 1 1/2 hours, basting occasionally.
3. Combine reserved liquid, honey, ginger and mustard; stir until smooth. Pour over ham and bake for 30 minutes, basting occasionally. Makes about 12 servings.

Cheesy Potatoes

• 2 lb. bag frozen Southern style hash brown potatoes
• 8 oz. shredded cheddar cheese, divided
• 1 pt. sour cream
• 1 can cream of chicken soup
• 1/2 c. finely chopped onion, sauteed in 1/2 c. margarine
• 1 c. crushed potato chips, optional

Combine hash browns, 2/3 c. cheese, sour cream, soup and onion. Mix well. Spread in a greased 9 x 13 inch pan. Combine remaining cheese with crushed potato chips and sprinkle over the potatoes. Bake at 375 degrees for 1 hour.



Green Bean Casserole - from the French's French Fried Onions can

• 4 cups (32 oz.) regular cut green beans, cooked
• 1 can condensed cream of mushroom soup
• 3/4 c. milk
• 1/8 tsp. black pepper
• 1 2.8 oz. can french fried onions, divided

In 1 1/2 qt. casserole dish mix soup, milk, pepper and 2/3 c. (1/2 can) french fried onions. Stir in beans. Bake at 350 for 25 minutes. Top with rest of french fried onions and bake an additional 5 minutes.



Carrot Pineapple Salad

• 2 c. boiling water
• 2 pkg. orange flavored gelatin
  
• 1 c. cold water
• 1/4 tsp. salt
• 20 oz. can crushed pineapple, undrained
• 2 c. shredded carrots

Pour boiling water on gelatin; stir until gelatin is dissolved. Stir in cold water, salt and pineapple. Refrigerate until slightly thickened. Stir in carrots. Pour into a 6 cup mold or individual molds. Refrigerate until firm; unmold.

My grandmother would make this and leave it in the bowl, but top it with Miracle Whip dressing thinned with milk and sweetened a bit with sugar.



Cranberry Swirl Cheesecake Pie (from All You magazine, November 20, 2009 edition)

• 1 9 inch graham cracker pie crust
• 12 oz. cream cheese, at room temperature
• 2/3 c. sugar
• 1 large egg plus yolk from one large egg, at room temperature
• 6 Tbsp. sour cream, at room temperature
• 1 tsp. vanilla extract
• 1/2 c. whole berry cranberry sauce, pureed and strained (about 5 Tbsp. after straining)

Preheat oven to 350 degrees. Using an electric mixer on medium speed, beat cream cheese and sugar until fluffy. Add egg and yolk and beat until incorporated. Stir in sour cream and vanilla. Scrape down sides of bowl and stir until combined. Scrape half of filling into prepared crust. Dollop half of cranberry puree on top of filling. Top with remaining filling and then remaining puree. Use a knife to swirl puree through filling, creating a marbled design, taking care not to drab crumbs from the crust into filling. Place pie on baking sheet and bake until set around the edges but still slightly jiggly in center, about 35 minutes. Transfer to rack to cool completely, then loosely cover with plastic wrap and refrigerate for at least 4 hours.


Easy Pumpkin Cheesecake Pie

• 4 ounces cream cheese, softened
• 1 tablespoon milk
• 1 tablespoon sugar
• 2 cups Cool Whip, thawed and divided
• 1 (9 inch) graham cracker pie crust
• 2 cups milk
• 2 (3 1/2 ounce) packages jell-o instant pumpkin spice pudding mix

1. Beat cream cheese, 1 tablespoon milk and the sugar in a large bowl with wire whisk until well blended.
2. Gently stir in 1 cup of the cool whip.
3. Spread onto bottom of crust.
4. Pour milk into large bowl.
5. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended.
6. Mixture will be thick.
7. Spread over cream cheese layer in crust and refrigerate for 4 hours or until set.
8. Top with the rest of the cool whip before serving.

.....and a cherry pie, made simply with canned cherry pie filling and pie crust. Yes! I'm cheating!

Cookies for Christmas!!!!

I'll be busy from now until Christmas making cookies and breads, muffins and rolls. I'm going to share my Christmas cookie baking list and recipes!

Christmas Sugar Cookies

Ingredients

• 1 1/2 cups sugar
• 1 1/2 cups butter, softened
  
• 2 large eggs
• 2 tablespoons vanilla extract
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar

Frosting

• 3 cups powdered sugar
• 6 tablespoons butter, softened
• 2 tablespoon vanilla extract
• various food coloring
• colored sprinkles

Directions

In a mixing bowl, cream together sugar and butter until fluffy. Add eggs and vanilla; beat well. Stir together dry ingredients; gradually add to creamed mixture until completely blended. Cover and chill for at least 30 minutes. On a lightly floured surface, roll dough to 1/4-inch thickness. Cut with various shaped cookie cutters dipped in flour. Transfer cookies to ungreased cookie sheet. Bake at 350° for 10-12 minutes. Cool on wire racks.

Frosting:

Mix together sugar, butter, vanilla and milk until desired degree of spreading consistency; add milk if you want thinner frosting. Add food coloring to obtain desired color. Spread frosting over cookies and decorate with sprinkles.

Chocolate Cherry Thumbprint Cookies

Ingredients

• 1 cup butter
• 2/3 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 large egg
• 1 3/4 cups all-purpose flour
• 6 ounces neufchatel cheese or cream cheese, at room temperature
• 3/4 cup sifted powdered sugar
• 1 teaspoon vanilla extract
• 3 tablespoons maraschino cherries, drained &,finely chopped
• 24 maraschino cherries, cut into halves,well drained

Directions

Using an electric mixer, beat together butter and the granulated sugar until well blended. Add cocoa powder and beat until combined. Add egg and beat until mixed well. Add half of the flour and mix just until combined. Using a wooden spoon, stir in the remaining flour until well blended (do not use mixer at this point or you will toughen the dough). Cover and chill at least 1 hour or until easy to handle. Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in the chopped cherries; set aside. Form chilled cookie dough into 48 balls (1 inch in diameter each). Place about 2" apart on ungreased cookie sheets, then gently press each ball with your thumb to make a dent. Fill each dent with 1 tsp of the filling, then top each with a cherry half, cut side down. Bake in a preheated 375 F for 10-12 minutes or until filling is set. Let cool 1 minute on pans, then remove to racks to cool completely. These must be stored in the refigerator, but you may bring them to room temperature to serve; these freeze well.

Chocolate Sugar Cookies

Ingredients

• 2 1/2 cups flour
• 7 teaspoons baking cocoa
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter, room temperature
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• additional sugar, for rolling and topping

Directions

Preheat oven to 375*. Lightly grease cookie sheets. Sift together flour, cocoa, baking powder, baking soda and salt and set aside. Cream butter with sugar on medium speed until light, about 2 minutes. Add eggs and vanilla, beating well. Gradually add flour mixture and blend well. Gather dough into a ball and cover with foil or wrap. Refrigerate 1 to 2 hours, until firm. Using half of dough at a time, roll out a 1/4 inch thick on sugar sprinkled counter or pastry cloth. Cut out cookies and then lift with spatula onto sheets, leaving about 1 1/2" between cookies. Sprinkle with sugar or sprinkles, if desired. Bake 8 to 9 minutes or until cookies are firm and edges are just starting to brown. Remove to wire rack to cool. Frost or decorate as desired.

Chocolate Crinkles

• 1 18 oz. box devil's food cake mix
• 1/2 c. vegetable oil
• 1 Tbsp. water
• 2 eggs

Mix all ingredients together until well blended. Chill 1 hour. Roll into balls and then roll in powdered sugar. Bake 8 - 10 minutes in a 375 degree oven.

NOTE: I've substituted lemon cake mix for the devil's food for lemon crinkles and they turned out GREAT! Feel free to substitute other flavors!

Snowball Cookies

1 c. butter or margarine

1/2 c. powdered sugar

1 tsp. vanilla

2 1/4 c. all purpose flour

1/4 tsp. salt

3/4 c. finely chopped nuts

Mix butter, sugar and vanilla thoroughly. Stir flour and salt together; blend in. Mix in nuts. Chill dough for about 1 hour. Heat oven to 400 degrees. Roll dough into 1 inch balls. Place on ungreased baking sheet, cookies do not spread. Bake 10 to 12 minutes, until set but not brown. While still warm, roll in more powdered sugar. Cool, then roll in powdered sugar again.

BonBon Cookies

1/2 c. butter or margarine

3/4 c. powdered sugar

1 Tbsp. vanilla

food coloring, if desired

1 1/2 c. flour

1/8 tsp. salt

fillings: maraschino cherries, pitted dates, nuts, chocolate pieces

Icing:1 c. powdered sugar, 2 1/2 tsp. cream or milk, 1 tsp vanilla and red, green or yellow food coloring if desired.

Toppings: chopped nuts, coconut, shaved chocolate, colored sugar or sprinkles

Mix butter, sugar, vanilla and food coloring if desired. Blend flour and salt in thoroughly by hand. If dough is too dry, add 1 to 2 Tbsp. cream.

Heat oven to 350 degrees. For each cookie, wrap 1 level Tablespoonful of dough around one of a filling piece. Bake 1 inch apart on ungreased baking sheet 12 to 15 minutes or until set but not brown. Cool; dip tops of cookies in Icing. Add one of the suggested toppings if desired.

Gingerbread Biscotti

Ingredients

• 2 1/4 cups flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 3/4 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1 egg, lightly beaten
• 2 egg whites, lightly beaten
• 2/3 cup dark brown sugar, packed
• 1/4 cup molasses
• 2 teaspoons vanilla extract
• 1/2 cup pecans, chopped

Directions

In a large bowl, combine the first seven ingredients; In another bowl, combine the egg and egg whites, brown sugar, molasses and vanilla until smooth. Stir the egg mixture into dry ingredients just until moistened; fold in pecans and currants; cover and refrigerate for 30 minutes. Divide dough in half; shape each half into a ball; on a baking sheet coated with nonstick cooking spray, roll each ball into a 14-inch x 1 1/2-inch rectangle;Bake at 325 for 24 to 28 minutes or until frim to touch; remove from the oven and reduce heat to 300 degrees. Cool for 5 minutes, transfer to cutting board; cut diagonally with a serrated knife into 1/2-inch slices; place cut side down on baking sheets coated with nonstick cooking spray; bake for 15 to 20 minutes or until lightly browned turning once, remove to wire racks to cool, store in an airtight container.

Peanut Butter Kiss Cookies

• 1 3/4 c. sifted flour
• 1 tsp. soda
• 1/2 tsp. salt
• 1/2 c. margarine or butter
• 1/2 c. peanut butter (smooth or crunchy, your choice)
• 1/2 c. white sugar
• 1/2 c. brown sugar
• 2 Tbsp. milk
• 1 tsp. vanilla
• 1 egg
• Hershey's chocolate kisses, unwrapped

Sift together flour, soda and salt. Cream margarine or butter, peanut butter and sugars. Add milk, vanilla and egg and mix. Add dry ingredients and mix thoroughly. Shape by rounded teaspoonfuls into balls. Roll ball in additional granulated sugar and place on ungreased cookie sheet. Bake at 350 for 8 minutes. Remove from oven and place a Kiss on top of each cookie, pressing down so that cookie cracks a bit around the edge. Return to oven and bake 2 - 4 minutes longer. Remove to rack to cool.



Empire Biscuits

• 1/2 c. butter at room temp
• 1/2 c. sugar
• 1 egg
• 2 c. flour
• 1 tsp. cream of tartar
• 1/2 tsp. baking soda
• Strawberry jam or seedless raspberry jam

In medium mixing bowl cream together butter and sugar. Add egg; mix well. Sift together frour, cream of tartar and bakind soda. Add to creamed mixture. Mix well. Roll out dough on floured surface to about 1/8 inch thickness. Cut out with 2 inch round or fluted cookie cutter. Bake on ungreased cookie sheet at 350 degrees for 10 to 12 minutes. Cookies do not brown. When cool, spread a cookie bottom with jam and top with another cookie, bottoms together. Repeat with all cookies.

Icing:

• 1 1/2 c. powdered sugar
• 2 Tbsp. milk
• 1/2 tsp. vanilla extract

Mix all ingredients together until smooth. Spread icing on each cookie. Top with 1/2 candied cherry or small cinnamon red hot candy. Makes about 2 dozen cookies.


Scotch Shortbread

• 1 lb. butter or margarine (best with butter)
• 1 c. white sugar
• 4 c. flour
• pinch of salt

Cream butter, add sugar gradually and beat until light and fluffy. Mix flour and salt and add gradually and mix well. Press into 2 ungreased 8 x 8 square pan or 1 9 x 13 ungreased pan. Prick with fork and sprinkle with colored sugar. Bake in 350 degree oven for 30 - 35 minutes until light brown. Cut into small squares while warm.

For those with a sweet tooth....

....more candy recipes! I usually only make these at Christmas but they can be enjoyed all year long.


Peanut Brittle (my grandmother's recipe)

• 1 c. white sugar
• 1 c. light corn syrup
• 1 lb. peanuts (Spanish, party, dry roasted)
• 1 tsp. soda

Put sugar, syrup and peanuts in pan and bring to a boil. Cook until just slightly browned (or to 300 degrees on a candy thermometer), stirring constantly. Remove from heat and add soda. Mixture will foam up. Pour into greased cookie pan immediately and let cool.



Almond Butter Crunch (like English toffee)

• 1 c. butter (no substitutes)
• 1 1/2 c. sugar
• 1 Tbsp. light corn syrup
• 3 Tbsp. water
• 1 c. coarsely chopped almonds
• 1 12 oz. bag semi sweet or milk chocolate chips
• slivered almonds (optional)

Melt butter in large pan, add sugar, syrup and water. Boil and stir occasionally until mixture reaches 300 degrees on a candy thermometer. Quickly stir in coarsely chopped almonds. Spread in a greased 9 x 13 pan. Cool a bit, then evenly sprinkle chocolate chips over the top and cover for 5 minutes; remove cover and spread melted chocolate. Top with sliced almonds if desired. Cool completely. Break into bite size pieces


Caramel Candy (mom's recipe)

• 1 lb. brown sugar
• 1/2 lb. (2 sticks) butter or margarine
• 2 c. light corn syrup
• 1 12 oz. can evaporated milk

Mix all ingredients together in a deep pan. Put on stove over medium heat and stir constantly until temperature reaches 250 - 260 on a candy thermometer. Pour onto a greased cookie pan; let cool and break into pieces.



Glass Candy (I like to use this to fill in the windows of my gingerbread houses; it's also good to eat)

• 3 3/4 c. white sugar
• 1 1/2 c. light corn syrup
• 1 c. water
• 1 tsp. desired flavoring extract (if you use flavoring oils, use sparingly. A little oil goes a long way)
• Desired food coloring
• powdered sugar

Combine sugar, syrup and water in heavy saucepan, stirring with a wooden spoon. Bring to a boil and cook, stirring frequently, until temperature reaches 310 degrees F on a candy thermometer. Add flavoring and food coloring. Pour onto a large sheet of aluminum foil that has been dusted with powdered sugar. Let cool and harden. Break into pieces.



Church Windows (hubby's favorite)

• 1 stick butter or margarine
• 12 oz. bag semi sweet chocolate chips
• 6 oz. butterscotch chips
• 1 pkg. colored mini marshmallows
• coconut

Melt butter and chips together. Let stand until cooled but not set. Add marshmallows and stir carefully. Form 3 rolls of candy and roll in coconut if desired. Slice 1/2 inch slices to serve.



Easy Fudge

• 3/4 c. margarine
• 3 c. sugar
• 2/3 c. evaporated milk
• 1 pkg. chocolate, butterscotch, peanut butter, vanilla, whatever flavor chips
• 1 tsp. vanilla
• 7 oz. jar marshmallow creme

Cook margarine, sugar and evaporated milk slowly over medium heat until sugar dissolves and temperature reaches 234 degrees on a candy thermometer. Stir in rest of ingredients until melted. Pour into grease 12 x 10 or 9 x 9 pan. You may add crushed candy canes or chopped cherries or chopped nuts or coconut if desired.

Making candies for Christmas!

We will be making chocolates this weekend to add to our Christmas baskets: chocolate covered cherries, peanut butter cups, coconut creams, molded chocolate Christmas cards and a free-standing chocolate sleigh. I use candy molds to make them but you CAN make them without molds.


Chocolate Covered Cherries

• 2 1/2 c. confectioners sugar
• 1/4 c. butter or margarine, softened
• 1 Tbsp. milk
• 1/2 tsp. almond extract
• maraschino cherry juice
• maraschino cherries
• Semi-sweet chocolate chips or chocolate almond bark, melted with 2 Tbsp shortening for every 12 oz. chocolate.

In a mixing bowl, combine sugar, butter milk and extract; mix well. Knead into a large ball.

If NOT using molds: Roll into 1 inch balls and flatten into a 2 inch circle. Wrap around cherries and lightly roll in hands. Cover loosely and refrigerate 4 hours or overnight. Using a fork (or stem if you used cherries with stems), dip cherries into chocolate; set on waxed paper to harden.

If you ARE using molds: Add enough cherry juice to the ball to make the filling more fluid. You want it the consistency of thick ketchup. Paint the inside of the mold with melted chocolate and let harden for a few minutes in the freezer. Drop in a scant 1/2 tsp of filling, then add a cherry. Press the cherry down with the tip of your finger so that the filling comes up around the sides of the cherry. Top with more melted chocolate. Put in the freezer and let harden until no print can be seen when you press lightly with a fingertip on the chocolate. Tap gently on a hard surface (table or countertop) to get the candies out of the mold.


Peanut Butter Cups (or balls)

• 2 c. powdered sugar
• 1 c. smooth peanut butter
• 3/4 c. graham cracker crumbs
• 1/2 c. softened margarine or butter
• Melted chocolate

Combine all ingredients and mix well, using your hands, until completely blended together.

If NOT using molds: form 1 inch balls and dip into the melted chocolate using a fork or toothpick. Let cool & harden on waxed paper.

If you ARE using molds: paint the inside of the cup mold with melted chocolate and put in the freezer for a few minutes until hardened. Make a 1/2 to 3/4 inch ball of peanut butter mix and press into the cup until the top of the ball is lower than the top of the cup. Fill with melted chocolate and put in freezer to harden. Tap lightly on a hard surface to remove from the mold.



Coconut Creams

• 1/2 c. butter or margarine
• 1 can sweetened condensed milk
• 1 lb. powdered sugar (3 3/4 to 4 cups)
• 12 oz. bag of flaked or shredded coconut
• melted chocolate

Melt butter or margarine. Add milk, powdered sugar and coconut. Mix well, using your hands if necessary.

If NOT using molds: form into desired shape (ball, oblong, square) and dip in chocolate or else pour a bit of melted chocolate over the coconut mix until covered. Let harden.

If you ARE using molds: paint the inside of the mold and harden in freezer. Press enough coconut mixture into the mold to fill it but not quite to the top. Add melted chocolate to fill the mold. Let harden in freezer and remove by tapping lightly on a hard surface.

Quick but yummy!

This is just a short post today. I really wanted to share this recipe! It's one of our family's favorites!

We used to have a Chinese restaurant in our little town that served a Sesame Seed Chicken dish that we loved. It went out of business a few years ago and we've spent some time looking for a similar dish. Nothing even came close until we found this recipe, and it's pretty darn close to what the restaurant served. Now it's regularly on the menu in our home.

Sesame Chicken

Ingredients

* 3 whole boneless chicken breasts

Marinade

* 2 tablespoons soy sauce
* 1 tablespoon cooking wine or dry sherry or water
* 3-5 drops sesame oil
* 2 tablespoons flour
* 2 tablespoons cornstarch
* 2 tablespoons water
* 1/4 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1 1/2 teaspoons brown sugar
* 1 teaspoon vegetable oil

Sauce

* 1 cup water
* 3 tablespoons hoisin sauce
* 2 tablespoons brown sugar
* 4 teaspoons soy sauce
* 2 teaspoons vegetable oil
* 2 garlic cloves, minced
* 2 tablespoons cornstarch
* 1 green onion, thinly slice
* 2 tablespoons toasted sesame seeds
* 3 1/2-4 cups peanut or vegetable oil (for frying)

Cut the chicken into small, approximately 1-inch cubes. Add the marinade ingredients and marinate the chicken for at least 20 minutes. While the chicken is marinating, prepare the sauce.

Mix together all of the sauce ingredients except for the green onion. Pour them into a small pot and bring to a boil. Turn the heat down to a low and keep warm while you are deep-frying the chicken.

Heat oil for deep-frying. When the oil is ready, add the marinated chicken a few pieces at a time, sliding them into oil carefully, and not to overcrowd. Deepfry until golden brown. Remove the cooked chicken pieces from the oil and drain on paper towels. Repeat with the remainder of the chicken.

Just before you are finished deep-frying, bring the sauce back up to a boil. Mix in the green onion. Place the chicken on a large platter and pour sauce over. Sprinkle with the sesame seeds. Serve over rice.

I thought I'd add this, in case you can't find hoisin sauce or think it's too expensive. We used this today and it was just as good as the bottled stuff.

HOISIN SAUCE

4 Tbsp. soy sauce

2 Tbsp. peanut butter ...or black bean paste

1 Tbsp. honey or molasses

2 tsp. white vinegar

2 tsp. sesame seed oil

1/8 tsp. garlic powder

1/8 tsp. black pepper

20 drops Chinese hot sauce (we didn't use this)

Mix all together until smooth, store in refrigerator.

Thanksgiving menu & recipes

This is the start of the Thanksgiving week! I'm going to share our menu and recipes.



*Turkey with Custer's Turkey Rub
Mashed potatoes
Gravy
Squash
Stuffing
*Whole wheat rolls
*Green Bean casserole
*Pea salad OR Seven layer salad (kids' choice)
*Pumpkin pie
*Cranberry swirl cheesecake pie
*Upside down apple gingerbread cake

* - recipes are given



Turkey with Custer's Turkey Rub: this recipe comes from www.recipezaar.com, courtesy of Chef Shadows

• 1 tablespoon garlic powder
• 2 teaspoons seasoning salt
• 1 teaspoon poultry seasoning
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon basil
• 1/4 teaspoon ground ginger (optional)
  

Mix all ingredients together and rub UNDER and ON the turkey's skin. Bake as desired. I prefer to use an oven baking bag to keep the turkey moist.



Whole Wheat Dinner Rolls

• 1 1/2 c. whole wheat flour
• 1/4 c. plus 2 Tbsp. sugar
• 2 1/4 tsp (1 pkt) active dry yeast
• 1 tsp. salt
• 1/2 c. milk
• 1/2 c. water
• 1/4 c. butter or margarine
• 1 egg
• 2 to 2 1/4 c. all purpose flour

In a mixing bowl combine whole wheat flour, sugar, yeast and salt. In a saucepan, heat milk, water and butter to 120 - 130 degrees (very warm). Add to flour mixture. Beat in egg. Beat on low speed for 1 minute, then 1 minute on medium speed. Gradually stir in enough all purpose flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6 - 8 minutes. (Sorry, I prefer to let my bread machine or KitchenAid do all the mixing & kneading for me) Place in a greased bowl and let rise, covered, about 1 to 1 1/2 hours until doubled. Punch down, shape into 9 to 12 balls and place in greased 9 inch square pan. Cover and let rise until doubled, about 45 to 60 minutes. Bake at 400 degrees for 15 to 20 minutes. If desired, cover the rolls with foil during the last 5 minutes to prevent extra browning. Remove from oven and pan, let cool on wire rack.



Green Bean Casserole - from the French's French Fried Onions can

• 4 cups (32 oz.) regular cut green beans, cooked
• 1 can condensed cream of mushroom soup
• 3/4 c. milk
• 1/8 tsp. black pepper
• 1 2.8 oz. can french fried onions, divided

In 1 1/2 qt. casserole dish mix soup, milk, pepper and 2/3 c. (1/2 can) french fried onions. Stir in beans. Bake at 350 for 25 minutes. Top with rest of french fried onions and bake an additional 5 minutes.



Pea Salad

• 1 16 oz. pkg frozen peas, thawed
  
• 1 cup Miracle Whip or mayonnaise
• 1 small white or red onion, diced
• 1 cup finely shredded Cheddar cheese
• 1/4 lb. bacon, cooked and crumbled
• Salt and pepper to taste

Mix all ingredients except veggies in a bowl. Stir in veggies. Store in refrigerator.



Seven Layer Salad

The layer salad is made up of a layer of shredded/torn lettuce leaves (about 1/2 to 3/4 head of lettuce), 2 stalks of celery diced, tablespoon of minced dried onion, 16 oz. bag frozen peas (thawed), layer of thinned mayonnaise or Miracle whip (thinned with milk to make spreading easy), 8 oz. shredded cheddar, bacon bits, sunflower seeds.



Pumpkin Pie

• 3 slightly beaten eggs
• 1/4 c. brown sugar
• 1/2 c. white sugar
• 2 to 3 tsp. pumpkin pie spice
• 1/2 tsp. salt
• 1 1/2 c. cooked or canned pumpkin
• 1 c. evaporated milk

Mix the ingredients together in order given. Pour into 9 inch unbaked pie shell and bake in 400 degree oven 45 to 50 minutes or until set.



Cranberry Swirl Cheesecake Pie (from All You magazine, November 20, 2009 edition)

• 1 9 inch graham cracker pie crust
• 12 oz. cream cheese, at room temperature
• 2/3 c. sugar
• 1 large egg plus yolk from one large egg, at room temperature
• 6 Tbsp. sour cream, at room temperature
• 1 tsp. vanilla extract
• 1/2 c. whole berry cranberry sauce, pureed and strained (about 5 Tbsp. after straining)

Preheat oven to 350 degrees. Using an electric mixer on medium speed, beat cream cheese and sugar until fluffy. Add egg and yolk and beat until incorporated. Stir in sour cream and vanilla. Scrape down sides of bowl and stir until combined. Scrape half of filling into prepared crust. Dollop half of cranberry puree on top of filling. Top with remaining filling and then remaining puree. Use a knife to swirl puree through filling, creating a marbled design, taking care not to drab crumbs from the crust into filling. Place pie on baking sheet and bake until set around the edges but still slightly jiggly in center, about 35 minutes. Transfer to rack to cool completely, then loosely cover with plastic wrap and refrigerate for at least 4 hours.



Upside Down Apple Gingerbread Cake (another one taken from the All You magazine listed above)

• 8 Tbsp. butter or margarine, divided
• 3 peeled, cored & thickly sliced Golden Delicious apples
• 2 Tbsp. packed brown sugar
• 1 1/2 cups all purpose flour
• 3/4 tsp. baking soda
• 1/4 tsp. salt
• 1 tsp. cinnamon
• 1 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1/3 c. sugar
• 1 large egg
• 1/2 c. molasses
• 1 1/2 c. hot water

Preheat oven to 350 degrees. Grease an 8 inch round cake pan.
In a skillet over medium heat, melt 2 Tbsp. butter or margarine. Add apple slices and sprinkle with brown sugar. Saute' 5 minutes until apples are softened. Pour liquid into cake pan and arrange apple slices in a single layer on top of the liquid.
Beat remaining 6 Tbsp. of butter or margarine with sugar until fluffy. Beat in egg and molasses. Add 1/3 of the flour mixture and 1/2 c. hot water alternately until smooth, repeat twice. Pour batter into pan; spread evenly over apples. Bake for about 45 minutes, until a toothpick inserted in center of cake comes out clean. Let cool on a rack for about 10 minutes. Run a knife around edge of pan to loosen the cake, then invert onto a serving plate. Let cool to room temperature before serving.

NOTE: I have not made this yet and the directions from All You magazine seemed a bit vague about the amount of water. I did look through my other cookbooks and the amount of liquid seems correct, but I'm making no claims until I make this one myself.

2nd NOTE: This turned out okay in looks (some of the apples are buried in the cake instead of being on top) but SMELLED and TASTES GREAT!! I think I forgot some of the water but it still turned out well.

Pies!

The art of pie making seems to be disappearing, but with these recipes you'll be able to impress!

A good pie starts with a crust:


Easy Pie Crust

• 1/2 c. melted margarine or butter
• 2 to 3 Tbsp. sugar
• 1 cup flour

Mix together with a fork and press into a pie plate, using your fingers to press the mixture up the sides. Smooth off the edges with your fingers. Add filling & bake as directed. This crust may brown quickly because of the sugar; you can cover the exposed edges with strips of aluminum foil to prevent overbrowning. For a baked pie crust, bake for 10 to 12 minutes at 350 degrees.



Now, to get a flaky crust, the key with this next recipe is to work the dough as little as possible and to use cold dough. It's best to let the dough rest 1/2 hour in the fridge before rolling it out.

Pie crust: makes 1 double crust or 2 single crusts

• 2 c. flour with a dash of salt
• 1 c. shortening (lard, Crisco shortening, or butter)
• 1/2 c. ice water

Cut shortening into flour until it's coarse crumbs. Add ice water and stir in with a fork. You'll have to use your hands to finish working it in. Form into a ball and wrap in waxed paper or plastic wrap and let rest in fridge for 1/2 hour if you have time. Divide in half and roll 1/2 out on a floured surface until it's big enough to fit into your pie plate. Add pie filling. Bake as directed OR top with the second half of the dough that has been rolled out like the first half. Dip your finger in water and dampen the dough between the top and bottom crusts at the edges. Pinch to seal. Trim excess dough from edges with a sharp knife. Cut a few decorative slits in the top crust then bake as the directed.


Graham Cracker Crust

• 1 2/3 c. graham cracker crumbs
• 3 Tbsp. sugar
• 1/3 c. melted margarine or butter

Mix all ingredients together and press into a 9 inch pie pan. Bake at 350 degrees for 8 to 10 minutes.


Mom's Apple Pie - my mom gave me this recipe for her signature apple pie. I'm not supposed to share, but it's too good to keep to myself!

• 1/4 c. brown sugar
• 1/2 c. white sugar
• 2 Tbsp. flour
• 1/4 tsp. salt
• 3/4 tsp. cinnamon
• 1/4 tsp. nutmeg
• 5 to 6 cups peeled, cored and sliced baking apples

Combine all ingredients and stir carefully. Put in an unbaked pie shell and dot with 2 Tbsp. butter cut into small pieces. Top with top crust, seal edges and cut slits in the top crust. Brush with milk and sprinkle with a bit of white sugar. Bake at 425 degrees for 40 to 45 minutes. Cover edges of the crust with foil if they begin to get too dark.

Crumb topped Apple Pie: Prepare as above but don't add the top crust. Instead, make a topping of 1 c. flour, 1/2 c. firm butter or margarine and 1/2 c. backed brown sugar mixed until crumbly. Cover pie with foil during last 10 minutes of baking.



Blueberry Pie

• 3/4 c. sugar
• 3 Tbsp. cornstarch
• 1/4 tssp. salt
• 1/4 c. water
• 4 c. blueberries, divided
• 1 Tbsp. butter
• 1 Tbsp. lemon juice

Cook sugar, cornstarch salt, water and 2 c. blueberries over medium heat until it boils and becomes thick and clear. Remove from heat. Add butter and lemon juice. Cool a bit and add the rest of the blueberries. Stir gently to mix. Pour into unbaked pie shell and cover with a top crust. Seal edges. Bake at 425 for 15 minutes then at 350 degrees for 30 minutes.

Can also put into baked pie shell and chill. Top with whipped cream if desired when serving.



Lemon Meringue Pie

Filling:

• 1 1/2 c. sugar
• 1/3 c. cornstarch
• 1 1/2 c. water
• 3 egg yolks, beaten
• 3 Tbsp. margarine
• 1/4 c. lemon juice

Mix sugar, cornstarch and water in pan. Bring to a boil, stirring constantly. boil one minue. Stir about 1/2 of the hot mixture into the egg yolks, stirring constantly. Return to pan and boil for 1 minute more. Remove from heat, stir in lemon juice and margarine until melted. Pour into baked pie shell.

Meringue:

• 3 egg whites
• 1 tsp. lemon juice
• 6 Tbsp. sugar
• 1/2 tsp. vanilla

Beat egg whites with lemon juice at high speed until light and foamy. Gradually beat in sugar. Continue beating at high speed until stiff and sugar is dissolved. Slowly mix in vanilla. Pile meringue on hot pie filling, spreading in from the edge and sealing to the edge. Bake at 400 for 8 t0 10 minutes. Watch carefully! Remove when lightly browned. Cool slowly away from drafts. Store in refrigerator.

Note: you can substitute lime juice for the lemon juice to make a lime meringue pie. Add a drop or two of green food coloring to the filling if desired.


Cherry Crunch Pie

• 1 9 inch graham cracker pie crust
• 2 21 oz. cans cherry pie filling
• 2 Tbsp. cornstarch dissolved in 2 Tbsp. water
• 2 Tbsp. white sugar
• 2 Tbsp. brown sugar
• 1/3 c. flour
• 1/3 c. quick cooking or old fashioned oats
• 3 Tbsp. butter, melted

Preheat oven to 375 degrees. In a bowl, mix cornstarch paste and pie filling and spoon into prepared crust. Combine sugars, flour and oats in a second bowl; mix in melted butter. Spoon onto filling. Bake on baking sheet for 40 minutes Cool for at least 4 hours and serve. Store in refrigerator.



Streusel Topped Pumpkin Pie

• 1 9 inch graham cracker crust
• 1 15 oz. can pumpkin
• 1 14 oz. can sweetened condensed milk
• 1 egg
• 1 1/4 tsp. ground cinnamon, divided
• 1/2 tsp. ground ginger
• 1/2 tsp. ground nutmeg
• 1/2 tsp. salt
• 1/4 c. firmly packed brown sugar
• 2 Tbsp. flour
• 2 Tbsp. cold butter or margarine
• 3/4 c. chopped walnuts

Preheat oven to 425 degrees. With mixer or whisk, beat pumpkin, sweetened condensed milk, egg, 3/4 tsp. cinnamon, ginger, nutmeg and salt. Pour into crust and bake 15 minutes. Meanwhile, combine sugar, flour, remaining 1/2 tsp. cinnamon; cut in butter until crumbly. Stir in walnuts. Remove pie from oven and reduce oven temp to 350 degrees. Sprinkle streusel mixture over pie. Bake 40 minutes or until set. Cool. Serve warm or at room temperature. Store in refrigerator. Serve with whipped cream if desired.

Traditional Pumpkin Pie

• 3 slightly beaten eggs
• 1/4 c. brown sugar
• 1/2 c. white sugar
• 2 to 3 tsp. pumpkin pie spice
• 1/2 tsp. salt
• 1 1/2 c. cooked or canned pumpkin
• 1 c. evaporated milk

Mix the ingredients together in order given. Pour into 9 inch unbaked pie shell and bake in 400 degree oven 45 to 50 minutes or until set.



Coconut Cream Pie

• 1 9 inch baked pie shell
• 2/3 c. sugar
• 1/2 tsp. salt
• 2 1/2 Tbsp. cornstarch
• 1 Tbsp. flour
• 3 cups milk
• 3 egg yolks, slightly beaten
• 1 Tbsp. butter
• 1 1/2 tsp. vanilla or 1 tsp. coconut extract
• 3/4 c. shredded coconut

Mix sugar, salt, cornstarch and flour in a saucepan. Gradually stir in milk. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Boil 1 minutes. Remove from heat and gradually stir 1/2 of mixture into egg yolks. Return mixture to pan. Boil one minute more, stirring constantly. Remove from heat and add butter and vanilla or coconut extract, stirring untill butter is melted. Fold in coconut. Put filling in baked pie shell. Chill in refrigerator for at least 2 hours. May top with whipped cream and additional coconut if desired.


Now for some cheesecake pies:

Caramel Apple Cheesecake Pie

• 1 9 inch graham cracker crust
• 1 can apple pie filling, civided
• 2 8 oz. cream cheese, softened
• 1/2 c. sugar
• 1/4 tsp. vanilla extract
• 2 eggs
• 1/4 c. caramel ice cream topping
• 2 Tbsp. chopped pecans

Preheat oven to 350 degrees. Reserve 3/4 c. apple pie filling. Spoon remaining filling into crust. Beat together cream cheese, sugar and vanilla until smooth. Add eggs and mix well. Pour over apple filling. Bake 35 minutes or until center is set. Cool to room temperature. Mix reserved apple pie filling and caramel topping in a small saucepan. Heat about 1 minute. Arrange apple slices from reserved filling around the outside edge of cheesecake. Spoon caramel sauce onto the cheesecake and spread evenly. Sprinkle with chopped pecans. Refrigerate until ready to serve.



Raspberry Swirl Cheesecake Pie

• 1 9 inch graham cracker pie crust
• 2 8 oz. pkg cream cheese, softened
• 1/2 c. sugar
• 1/2 tsp. vanilla extract
• 2 eggs
• 3 Tbsp. seedless raspberry jam
• Whipped topping, optional

Preheat oven to 350 degrees. In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs, beating on low speed just until combined. Pour into pie crust. Stir jam; drizzle over the filling. Cut through filling with knife to swirl the jam. Bake for 25 to 30 minutes or until center is almost set. Cool on a wire rack for 1 hour. Store in refrigerate. Let stand at room temperature for 30 minutes before slicing. If desired, top each serving with whipped topping.



Instant Imitation Cheesecake Pie

• 1 graham cracker crust
• 1 4 serving size box of instant pudding, lemon or vanilla works best
• 1 c. milk
• 3/4 c. sour cream

Mix milk & sour cream until smooth. Add pudding mix & mix well. Pour into graham crust & chill. Top with cherry or blueberry pie filling if desired.



Lowfat Low Carb Cheesecake Dream Pie

• 1 graham cracker, crushed
• 2/3 c. boiling water
• 1 small pkg. sugar free jello (any flavor, but raspberry, mixed fruit, lemon or orange works great)
• 1 c. lowfat small curd cottage cheese
• 1 8 oz. pkg. fat free cream cheese
• 1 8 oz. container Cool Whip Free or Lite

Spray 9 inch pie plate with cooking spray. Sprinkle with graham cracker crumbs on the bottom. Stir boiling water into jello; stir at least 2 minutes. Cool 5 minutes. Pour into blender and add cottage and cream cheeses. Blend until smooth. Pour into a large bowl and fold in Cool Whip until smooth and well blended. Pour into pie plate. Refrigerate at least 4 hours. Store in fridge. Each serving has 100 calories, Fat 2 g, Cholesterol 10 mg, Sodium 300 mg. and Sugar 5 g.

In memory of Grandma....

This has been a difficult week for us. We lost my paternal grandmother, a lovely, gentle, wise woman that was a wonderful cook. She raised 5 children and enjoyed 17 grandchildren and several great grandchildren, even 3 great great children before she passed at the age of 90.

I have many wonderful memories to keep, and I especially remember going to her house for Christmas or Thanksgiving dinners and seeing the table just LOADED with food! I'm going to share some of her well-loved recipes.

Honey Bear Brownies

• 1/3 c. margarine
• 3/4 c. sugar
• 1/2 c. honey
• 2 eggs
• 2 tsp. vanilla
• 1/2 c. flour
• 1/3 c. cocoa
• 1/2 tsp. salt
• 1 c. chopped nuts

Cream margarine and sugar. Blend in hone and vanilla. Add eggs, one at a time, beating well after each. combine flour, cocoa and salt. Gradually add to creamed mixture. Stir in nuts. Pour into a greased 9 inch square pan and bake at 350 degrees for 25 to 30 minutes or until brownies pull away from edge of pan. Cool and cut.


Never Fail Biscuits (oh my, these were the best!)

• 4 c. flour
• 8 tsp. baking powder
• 2 tsp. salt
• 2 Tbsp. sugar
• 3/4 c. margarine or butter
• 2 c. milk

Combine dry ingredients. Cut in shortening with pastry cutter. Add milk and stir just until moistened. Roll out on lightly floured surface and cut into biscuits. Bake on ungreased cookie sheet at 375 until golden brown (sorry, she didn't give a time). Makes about 2 dozen biscuits.


Brown Bread

• 1 1/2 c. raisins
• 1 1/2 c. water
• 1 Tbsp. margarine, melted
• 1 c. brown sugar
• 1/2 tsp. salt
• 1 tsp. vanilla
• 1 egg, beaten
• 2 1/2 c. flour
• 2 tsp. soda
• 1 tsp. cinnamon
• chopped nuts (optional)

Boil raisins and water together gently until 3/4 c. liquid remains (about 10 minutes). Cool. Add to beaten egg and melted margarine then add dry ingredients. Place in greased cans (yes, cans), filling about 2/3 full. Bake for 50 - 55 minutes at 325 degrees. Cool. When serving, slice 1/2 inch thick and may spread with butter or cream cheese.



Oatmeal Cake

• 1 1/4 c. boiling water
• 1 c. rolled oats (old fashioned kind)
• 1/2 c. butter or margarine
• 1 c. white sugar
• 1 c. brown sugar
• 1 tsp. vanilla
• 2 eggs
• 1 1/2 c. flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 tsp. cinnamon

Combine boiling water and oatmeal; let set for 20 minutes. Cream shortening and sugars. Add vanilla and eggs. Add oatmeal. Combine dry ingredients and beat into oatmeal mixture. Bake in greased 9 x 13 inch pan in 350 degree oven for 35 - 40 minutes.

Topping:

• 1/4 c. butter or margarine
• 1/2 c. brown sugar
• 3 Tbsp. evaporated milk
• 1 c. coconut and/or nuts

Bring butter, sugar and milk to a boil. Add coconut and /or nuts. Spread on warm baked cake. Broil briefly until lightly browned.


Broccoli & Cheese Casserole

• 4 c. cut broccoli (20 oz. frozen or 1 bunch fresh)
• 1 c. chopped celery
• 1 Tbsp. minced onion
• 1 can cream of mushroom soup
• 1 2 oz. jar pimento, drained
• 3/4 c. sour cream
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/4 c. grated cheddar cheese

Cook broccoli, celery and onion together gently, until barely tender. Drain (save water for making soup!) Add remaining ingredients except cheese. Pour into a 2 1/2 quart casserole, sprinkle with grated cheese and bake uncovered for 20 minutes at 350 degrees.


Scalloped Corn

• 15 oz. can cream corn
• 2 Tbsp. flour
• 2 beaten eggs
• 1/2 c. milk
• 1 1/2 Tbsp. sugar
• 1/2 tsp. salt
• 2 Tbsp. butter or margarine

Mix together all ingredients except butter. Pour into a casserole dish. Dot the top with butter . Bake at 350 degrees for 30 minutes.



Potato Cheese Casserole (this was present at EVERY family gathering!)

• 10 or 12 baking potatoes
• 1 lb. Velveeta cheese
• 1 large onion, chopped
• 1 c. mayonnaise
• cooked bacon bits (optional)
• sliced stuffed green olives (optional)
• paprika

Boil or bake potatoes until tender; cool, peel and cube. Cut cheese into cubes. Mix potatoes, cheese, onion and mayonnaise. Place in casserole dish. Top with bacon and olives. Sprinkle with paprika. Bake at 325 for 1 hour.


Pineapple Fluff

• 2 c. sugar
• 2 c. crushed pineapple, undrained
• 6 large eggs, separated
• 1 regular size pkg. lemon Jello
• 1 1/2 c. graham cracker crumbs

Combine 1 c. sugar with beaten egg yolks and undrained pineapple in a saucepan and cook, stirring constantly until mixture thickens. Add the Jello and stir until mixed. Cool to room temperature. Beat egg whites until stiff and gradually add 1 c. sugar a little at a time and beat until very stiff. Fold into cooled pineapple mixture. Spread 1 c. graham cracker crumbs on bottom of 9 x 13 inch pan. Spread mixture carefully over the crumbs. Sprinkle remaining graham cracker crumbs on top. Chill until set. Store in refrigerator.



Suet Pudding (EVERY Christmas!!!)

• 1 c. raisins
• 1 c. molasses
• 1 c. brown sugar
• 1 c. chopped suet (you can get this from a butcher/slaughterhouse)
• 1 c. buttermilk
• 3 c. flour
• 1 tsp. cinnamon
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt

Mix together raisins, molasses, brown sugar, suet, buttermilk. Mix together the dry ingredients and combine wit hfirst mixture, stirring until well mixed. Put in greased casserole or stainless steel bowl. Cover with aluminum foil. Steam about 4 hours until done in a large covered pot on low heat (place bowl on rack in pot, keep an inch or two of water boiling gently in bottom of pot.) Serve warm with hot pudding sauce.

Hot Pudding Sauce:

• 2 eggs
• 2 c. sugar
• 1/2 c. butter
• 1/4 c. cornstarch
• 2 c. water
• 1 Tablespoon vanilla

Beat eggs. In a saucepan, combine all ingredients and cook, stirring constantly, until it comes to a boil. Serve warm or at room temperature, store in refrigerator.


Pie Crust

• 6 c. flour
• 2 1/2 c. margarine
• 1 Tablespoon salt
• 3/4 c. cold water
• 1 egg
• 1 Tablespoon vinegar

Cut together flour, margarine and salt with pastry cutter. Combine water, egg and vinegar with a fork and mix together with flour mixture, first with a fork then with hands until combined and doesn't stick to bowl. Use as needed for pie crusts and the remainder can be stored tightly covered in the refrigerator until needed.


Fresh Strawberry Pie

• 1 quart fresh strawberries
• 1/2 c. water
• 1 Tablespoon lemon juice
• 1/4 tsp. salt
• 1 c. sugar
• 3 Tablespoons cornstarch
• 1/4 tsp. vanilla

Slice half of the strawberries and place in baked pie shell; crush remaining berries and add remaining ingredients. Cook until thick. Cool. Pour over sliced berries and chill until firm. Serve with sweetened whipped cream.


Caramel Corn (with 17 grandkids, this never lasted long)

• 1 c. margarine, melted
• 2 c. brown sugar
• 1/2 c. light corn syrup
• 1 tsp. salt
• 1 tsp. vanilla
• 1/2 tsp. baking soda
• 6 quarts hot popped popcorn

mix margarine, sugar, syrup and salt in saucepan and boil gently 5 minutes. Then add vanilla and soda. Immediately pour slowly over popcorn, stirring constantly until all popcorn is coated. Bake in a large pan such as a turkey roaster, uncovered, in 225 degree oven for 1 hour, stirring every 15 minutes.


Four-Bean Salad

• 1 16 oz. can each lima beans, kidney beans, green beans and yellow beans, drained
• 1/2 c. diced green pepper
• 1 medium onion, diced
• 1/2 c. honey
• 2/3 c. white vinegar
• 1/3 c. salad oil
• 1 tsp. salt
• 1 tsp. pepper

Combine beans, green pepper and onions. Whisk together the rest of the ingredients and pour over bean mixture. Mix and marinade for 12 to 24 hours to let the flavors blend. Keep stored in refrigerator.


Old Fashioned Cabbage Slaw

• 1 tsp. celery seed
• 1/2 tsp. dry mustard
• 1/4 tsp. pepper
• 1/2 tsp. salt
• 2 Tbsp. honey
• 3 Tbsp. vegetable oil
• 3 Tbsp. vinegar
• 1/4 c. chopped green pepper
• 1/4 c. finely chopped onion
• 3 c. chopped or grated green cabbage

Place ingredients in a large bowl in order given. Mix well. cover and chill thoroughly.

Halloween!

We're having a bit of a "Halloween" meal this evening and I thought I'd share the menu & recipes with you!


MENU
Mac O'Lantern
Spooky Eyeball Eggs
Veggie sticks & dip
Apple slices & caramel dip
Pumpkin cupcakes & ice cream
Apple cider & donut holes (storebought)




Mac O'Lantern (from my favorite recipe site, www.recipezaar.com)

• 1 (8 ounce) can pizza sauce, divided

• (7 1/4 ounce) package macaroni and cheese mix
• 1 lb 93% lean ground beef, cooked, drained, and divided
• 1 egg, lightly beaten
• 1/2 teaspoon dried basil leaves
• 1/4 teaspoon garlic powder
• 1/2 cup mozzarella cheese, shredded
  

Preheat oven to 400 degrees. Cook macaroni according to package directions. Remove and set aside 1/4 cup pizza sauce. Combine prepared macaroni, half the ground beef, remaining pizza sauce, garlic powder, egg, and basil. Spoon evenly into a 9 inch pie plate. Sprinkle with cheese. Combine remaining meat with the reserved pizza sauce. Use to create a jack-o'-lantern face on top of the casserole. Bake 15 minutes. Let stand 5 minutes before serving.



Spooky Eyeball Eggs

• 12 hard boiled eggs
• 1 jar green pimento stuffed olives
• red food coloring

Make your favorite deviled eggs recipe with the hard boiled eggs. Slice the olives in half short ways. Place one slice on each deviled egg yolk. Using a toothpick dipped in red food coloring, draw squiggles from the olive to the outer portion of the egg yolk filling.


Caramel Dip

• 1 can sweetened condensed milk

Remove the label from the can of milk and put it in a 3 quart pot. Add water, enough to cover the can as much as possible. Bring to a boil, cover and continue to boil for 3 hours, adding water every now and then to keep the can covered. Remove from heat and let can cool in the pan overnight. Open to reveal the milk has now turned to caramel dip!


Pumpkin Cupcakes (in the top picture)

• 2 cups flour
• 1 cup white sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 2 eggs
• 1 cup pumpkin puree
• 1/2 cup buttermilk
• 1/4 cup vegetable oil

In large bowl, sift and whisk flour,sugar, pumpkin pie spice, baking powder, baking soda and salt. Set a side. In separate bowl, whisk eggs, blend in pumpkin, buttermilk and oil. Pour over dry ingredients stir until just moistened. Spoon into large paper-lined or well greased muffins cups, filling about 3/4 full. Bake at 375 oven 18-22 minutes or until cake tester inserted in centre comes out clean. Let cool on rack.

You can frost with cream cheese frosting. We chose to cover ours with orange marshmallow fondant and add little green stems, vines and leaves (pictured at the top).

Mmmmmm, Muffins!!!!

The BEST Blueberry Muffins

• 1 3/4 c. flour
• 1 Tbsp. baking powder
• 1 c. sugar
• 1/2 tsp. salt
• 2 Tbsp. melted margarine
• 1 c. milk
• 1 c. fresh or frozen blueberries, rolled in 1/4 c. flour

Mix dry ingredients together. Stir in milk and margarine. Mix well. Fold in blueberries and the flour they're in. Fill muffin cups 1/2 to 3/4 full. Bake at 400 degrees for 22 to 25 minutes.



Banana Muffins

• 1 1/2 c. sugar
• 1/2 c. butter or margarine
• 2 eggs
• 2 c. flour
• 1 tsp. baking soda
• 3 mashed bananas
• 1/4 c. nuts or 1/2 c. raisins, optional

Cream sugar, margarine and eggs. Add rest of ingredients. Fill greased muffin cups. Bake at 350 degrees for 20 to 25 minutes.



Apple Spice Muffins

• 1 cup white sugar
• 1/3 c. vegetable oil
• 1 egg
• 1/2 tsp. cinnamon
• 1/2 tsp. ginger
• 1/2 tsp. cloves
• 1/2 tsp. nutmeg
• 1/2 tsp. salt
• 1 tsp. baking soda
• 1 c. applesauce
• 2 c. flour
• 1 apple, cored and chopped

Cream sugar, oil and egg. Add cinnamon, ginger, cloves, nutmeg, salt, baking soda and applesauce and stir well. Stir in flour until smooth. Fold in apple. Fill well greased muffin cups. Bake at 325 degrees 25 minutes or until firm to the touch. Remove from pan and cool slightly.


Orange Muffins

• 1 3/4 c. flour
• 2/3 c. brown sugar
• 2 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1 egg
• 3/4 c. orange juice
• 1/2 c. sour cream
• 1/4 c. vegetable oil
• 1 Tbsp. grated orange peel
• 1 1/2 tsp. vanilla

Combine flour, brown sugar, baking powder and salt. Add egg, orange juice, sour cream, vegetable oil, orange peel and vanilla. Stir until just mixed. Fill paper-lined or greased muffin cups 2/3 full. Bake at 350 minutes for 23 to 25 minutes.


Peach Muffins

• 1 1/2 c. flour
• 1 c. sugar
• 3/4 tsp. salt
• 1/2 tsp. baking soda
• 1/8 tsp. cinnamon
• 2 eggs
• 1/2 c. vegetable oil
• 1/2 tsp. vanilla
• 1 15 oz. can sliced peaches, drained and finely chopped

Combine flour, sugar, salt, baking soda and cinnamon. Add eggs, oil and vanilla. Stir until moistened. Batter will be thick. Stir in peaches. Fill paper lined or greased muffin cups 2/3 full. Bake at 350 degrees for 25 to 30 minutes. Makes 1 dozen.


Strawberry Muffins

• 2 1/2 c. flour
• 1/2 c. sugar
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 c. sour milk or buttermilk
• 1/3 c. melted margarine or butter
• 2 eggs, slightly beaten
• 1 tsp. vanilla
• 1 pint fresh strawberries, hulled and chopped

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Stir well until all ingredients are well-blended. In another bowl, whisk together the buttermilk, butter, eggs and vanilla. Make a well in the middle of the dry ingredients and pour in the liquid mixture and the strawberries. Stir until ingredients are moistened. Spoon evenely into 12 paper lined muffin cups. Sprinkle with a bit of sugar on each muffin. Bake at 400 degrees for 20 to 25 minutes.


Pumpkin Oat Bran Muffins

• 1 1/2 c. oat bran
• 1/2 c. firmly packed brown sugar
• 1/2 c. flour
• 2 tsp. baking powder
• 1 tsp. pumpkin pie spice
• 1/4 tsp. salt
• 1 cup mashed pumpkin
• 1/2 c. milk
• 1 egg
• 2 Tbsp. vegetable oil

Combine the first six ingredients in a large bowl; stir well. Combine pumpkin with rest of ingredients; add to dry ingredients, stirring just until moistened. Spoon into muffin cups, filling 3/4 full. Bake at 425 degrees for 20 minutes.

Basic building block in my kitchen

I use this recipe for so many things: sausage gravy, chicken or beef gravy (not clear gravy), white sauce base for tuna, eggs or chipped meats, cream soup base, even used it instead of a can of cream of mushroom soup for tuna casserole tonight. It's VERY inexpensive and versatile!

Medium white sauce:

• 2 Tbsp. butter or margarine
• 2 Tbsp. flour
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 cup milk or chicken broth or beef broth

Melt margarine over medium heat, quickly stir in flour and spices. Stir and cook for 30 to 60 seconds, until smooth (this is also known as a roux). Here's the key: GRADUALLY stir in milk or broth a bit at a time, whisking briskly until smooth after each addition to avoid lumps & clumps. Bring to a boil, stirring frequently to prevent sticking or burning on the bottom. It's ready to use!

Cakes, cakes and MORE cakes.....

Now, I am one that LOVES chocolate cake, as does most of my family, but there ARE other cakes out there! No kidding! Let me share some other recipes for cakes OTHER than chocolate!

CARROT CAKE (this won me a blue ribbon at the county fair when I was a teen)

• 1 c. sugar
• 1 c. vegetable oil
• 3 eggs
• 1 tsp. salt
• 1 1/3 c. flour
• 1 1/3 tsp. baking soda
• 1 1/3 tsp. baking powder
• 1 1/3 tsp. cinnamon
• 2 c. grated carrots
• 1/2 c. chopped walnuts
• 3/4 c. raisins

Combine sugar and oil. Add eggs, one at a time, beating well. Sift dry ingredients together and add to mixture, beating well. Fold in carrots, raisins and nuts. Put in greased 9 x 13 inch cake pan. Bake in 300 degree oven for 1 hour. Frost with:

CREAM CHEESE ICING:

• 4 oz. cream cheese
• 1/4 c. butter or margarine
• 2 tsp. vanilla
• 3 to 4 cups powdered sugar

Cream butter and cream cheese together. Add vanilla and enough powdered sugar to make of spreading consistency. Frost cooled cake.


OATMEAL CAKE

• 1 1/4 c. boiling water
• 1 c. rolled oats
• 1/2 c. butter or margarine
• 1 c. white sugar
• 1 c. brown sugar
• 2 eggs
• 1 tsp. vanilla
• 1 1/3 c. flour
• 1/2 tsp. salt
• 1 tsp. baking powder
• 1 tsp. baking soda
• 2 tsp. cinnamon

Pour boiling water over the oats. Set aside. Cream the margarine and add the sugars. Add the eggs and beat well. Now add the oat mixture and vanilla. Mix together the flour, salt, baking powder, baking soda and cinnamon; add to above mixture. Bake in a greased and floured 9 x 13 cake pan at 350 degrees for about 35 to 40 minutes. Top while hot with topping.....

TOPPING:

• 1/2 c. butter or margarine
• 1 c. brown sugar
• 1/2 c. evaporated milk
• 1 c. coconut
• 1/2 c. chopped pecans

Combine butter or margarine, sugar and the milk in a saucepan. Bring to a boil. Remove from heat and add coconut and pecans. Pour on top of hot cake and place under broiler until topping is bubbly. Watch very closely!!!!


PRIZE WINNING COCONUT CAKE

• 1/2 c. melted margarine or butter
• 1 c. coconut
• 1 white cake mix, prepared according to directions on box
• 1 c. cold milk
• 1 8 oz. Cool Whip
• additional coconut, toasted if desired

Pour melted margarine into a 9 x 13 cake pan. Sprinkle 1 cup coconut over margarine. Pour cake mix over coconut. Bake according to directions on cake mix box. Remove from oven and immediately pour cold milk over hot cake. Let cool completely. Spread with Cool Whip and top with additional coconut. Store in refrigerator.


ORANGE CREAM CAKE not so much from scratch but it's yummy and creamy!
Cake:

• 1 white cake mix
• 1 envelope unsweetened orange Kool Aid
• 3 eggs
• 1 c. water
• 1/3 c. oil

In mixing bowl combine cake mix, KoolAid, eggs, water and oil. Beat at medium speed for 2 minutes. Pour into ungreased 9 x 13 pan. Bake at 350 for 25 - 30 minutes. Poke holes in cake with meat fork and cool for 30 minutes.

Topping:

• 2 3 oz. pkg orange gelatin, divided
• 1 c. boiling water
• 1 c. cold water
• 1 c. cold milk
• 1 tsp. vanilla
• 1 3 oz. pkg instant vanilla pudding
• 1 8 oz. container Cool Whip

Dissolve 1 package of orange gelatin in boiling water. Add cold water and pour over cake. Cover and refrigerate for 2 hours. After 2 hours, combine cold milk, vanilla, the other pkg of orange gelatin and the instant pudding. Beat on low for 2 minutes. Let stand for 5 minutes then fold in the Cool Whip. Spread on cake. Store in refrigerator.


BANANA CAKE

• 1/2 c. margarine or butter
• 1 1/2 c. sugar
• 2 eggs
• 2 tsp. baking soda
• 1/4 c. milk
• 1 1/2 to 1 3/4 c. flour
• 3 mashed bananas

Cream margarine and sugar until well blended. Beat in eggs, one at a time. Combine flour and baking soda and stir into mixture until moistened. Add milk and mix until well blended, the add the mashed bananas and mix well again. Pour into greased and floured round pans or 9 x 13 oblong pan. Bake at 350 degrees for 30 to 35 minutes. Frost with banana frosting, cream cheese or buttercream frosting

BANANA FROSTING

• 1/4 c. margarine
• 1/2 tsp. salt
• 2 tsp. vanilla
• 3 c. powdered sugar
• 1/3 c. mashed banana
• 1 to 2 drops yellow food coloring

Mix margarine, salt, vanilla and 1/3 of the sugar. Add mashed banana and remaining sugar alternately; mix until smooth and creamy.


I've got more recipes but I'm outta time for today. Enjoy!

Speaking of zucchini......

Yes, that garden plant that produces BUSHELS of squash! Believe me, one plant is enough to supply a family of four, but the newbie gardeners usually plant several plants then wonder what to do with it all.....

Pumpkin Zucchini Bread

• 3 eggs, lightly beaten
• 2 cups sugar
• 1 cup mashed pumpkin
• 1 cup butter, melted
• 1 tablespoon vanilla
• 3 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 cup shredded zucchini
• 1 cup chopped walnuts, optional

Before beginning, preheat your oven to 350 F and grease and flour two loaf pans.
Mix eggs and sugar together, then stir in the pumpkin and butter. Stir dry ingredients together and add to egg mixture. Mix well. Stir in the zucchini and nuts.
Divide into pans and bake 45 to 50 minutes or until the loaves test done.
Cool in pans ten minutes before removing to wire racks to cool completely.

Chocolate Chip Zucchini Bread (I cannot keep this around long enough to freeze any!)

• 6 eggs
• 4 cups sugar
• 2 cups oil
• 4-5 cups shredded zucchini
• 6 cups flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 2 teaspoons salt
• 1 tablespoon cinnamon
• 1 tablespoon vanilla
• 1 (12 ounce) package miniature or regular chocolate chips

Preheat oven to 325 degrees.
Beat together eggs, sugar and oil.
Add zucchini and remaining ingredients, mixing well.
Bake in 4 well-greased loaf pans for about one hour.
Freezes well, if there's any left after your family goes through the kitchen.

Chocolate Zucchini Bread

• 3 eggs
• 1 cup vegetable oil
• 2 cups sugar
• 1 tablespoon vanilla extract
• 2 cups zucchini, peeled, shredded (about 1 medium)
• 2 1/2 cups all-purpose flour
• 1/2 cup baking cocoa
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon, ground
• 1/4 teaspoon baking powder

In a mixing bowl, beat eggs, oil, sugar and vanilla. Stir in zucchini. Combine dry ingredients; add to zucchini mixture and mix well.
Pour into two greased 8x4x3-inch loaf pans.
Bake at 350°F for 1 hour or until bread tests done. Makes 2 loaves.

FROSTED ZUCCHINI BROWNIES

• 2 cups zucchini, shredded
• 1 1/2 cups sugar
• 3/4 cup canola oil
• 2 teaspoons vanilla extract
• 2 cups flour
• 1/3 cup cocoa
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup walnuts, chopped (optional)

Frosting

• 1/4 cup butter
• 1 cup sugar
• 1/4 cup milk
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup miniature marshmallow or marshmallow creme
• 1 teaspoon vanilla extract
• 1/2 cup walnuts, chopped (optional)

Combine zucchini, sugar and oil. Add dry ingredients (sifted together if you'd like) and mix well.

Pour into a greased 9x13 pan and bake at 350 degrees F for 35-40 minutes.

Cool 30 minutes.

For frosting, melt butter in a saucepan on medium heat.

Stir in sugar and milk, and bring to a boil, stirring frequently.

Boil and stir 1 minute, then remove from heat.

Stir in chocolate chips and marshmallows or marshmallow creme until melted.

Add vanilla and quickly spread over brownies.

Sprinkle with walnuts if desired.

ZUCCHINI "APPLE" PIE

• 2 large zucchini
• 1 cup sugar
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 2 tablespoons butter
• 2 tablespoons lemon juice
• 9 inches prepared double crust pie crusts

Peel zucchini. Cut into quarters lengthwise, then remove seeds and cut crosswise (as you would cut apples for apple pie) Gather 3 cups of zucchini and toss with lemon juice and salt, place in frying pan and cook until tender crisp. In a separate bowl, mix together cinnamon, sugar, and flour. Add cooked zucchini to sugar mixture and mix well (it will be runny) Pour into prepared crust and top with second crust. Sprinkle with sugar. Make slits to release steam. Dot crust top with butter. Bake at 450°F for 10 minutes then lower temperature to 350°F for another 40 minutes. Cool and enjoy!


ZUCCHINI JAM

• 8 cups zucchini, peeled, seeded and pureed
• 1 cup lemon juice
• 2 (6 ounce) packages raspberry Jell-O gelatin
• 6 cups sugar
• 1 (1 3/4 ounce) package pectin

Place zucchini and lemon juice in a large sauce pan and bring to a rolling boil over medium high heat. Allow to boil for 15 minutes. Add, sugar, Jello and pectin and stir until dissolved. Continue boiling for 10 minutes, stirring occasionally. Pour into sterilized jars and seal.