Italian Chicken and Vegetables

Ingredients:
4-6 raw chicken breasts,
Two of your favorite vegetables (new potatoes, green beans, broccoli, squash, zucchini, etc.)
1 packet Italian Dressing Mix
4 TBSP Butter, cut into small pieces

Directions:
Arrange in 3 sections in a 9x13 dish.  Sprinkle with a packet of Italian dressing mix.  Top with butter pieces.  Cover with foil and bake at 350 degrees for 1 hour.

Turkey Strganoff

Ingredients:

• 1/2 pounds lean ground beef or turkey
• 1 small onion, chopped (about 1/2 cup)
• 1 clove garlic, finely minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 ounces sliced white button mushrooms
• 4 ounces light cream cheese, cubed
• 2 cups low-sodium beef broth
• 1/2 cup lowfat milk
• 3 tablespoons flour
• 1/2 cup light sour cream
• Salt and pepper to taste
• Cooked egg noodles or rice for serving

Directions

1. In a large nonstick skillet, cook the meat, onion, garlic, salt and pepper, on medium-high heat, stirring occasionally to break up the meat into small pieces, until the meat is almost cooked through but still slightly pink, about 5 minutes. Drain excess grease. Add sliced mushrooms and cook until the mushrooms are soft and browned and the meat is cooked through, another 5 minutes or so.
2. Add the cubed cream cheese and let the cream cheese melt over medium heat, about 2-3 minutes, before stirring in. Mix gently until the cream cheese is incorporated throughout the meat mixture. In a large liquid measuring cup, combine the beef broth and milk. Whisk in the flour until the mixture is smooth and there are no lumps of flour remaining.
3. Stir the beef broth/milk mixture into the meat and cook over medium or medium-high heat, stirring occasionally. Let the mixture bubble and simmer until slightly thickened, 3-4 minutes. Stir in the sour cream and add additional salt and pepper to taste. Serve over cooked egg noodles or hot, cooked rice. Sprinkle each serving with fresh parsley, if desired.

Twisty Bread Sticks

Ingredients:
Rhodes Rolls (1 for each stick)
3 TBSP butter, melted
1/4 tsp garlic salt
1/4 tsp garlic powder
1/4 tsp dill week
10 inch skewers

Directions:

Decide how many bread sticks you want to make and then choose that many Rhodes Rolls.

Set them out on a greased baking sheet and cover with greased plastic wrap, and let rise.

(This usually takes about 4-5 hours if using frozen rolls)

 

After the have risen, take a roll and knead it into a thin rope.  Starting at the pointed end of stick, start wrapping the rope around the stick. Leave enough on the end so that you can hold it. 

Place the skewer on a small casserole dish or cake pan,  hanging the end off each side so that the dough is not touching the dish. 

 

Continue till you have all the skewers done.  (Try to leave enough space between each bread stick so they can have room to rise.)

 

Let rise till double in size.

 

Bake in a 375 degree oven for 12 minutes.  

 

While bread sticks are cooking, put together the butter glaze by melting the butter and adding the spices.

 

After pulling the sticks out of the oven, brush the butter glaze over the breadsticks.

Creamy White Chilli

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
• 1 medium onion, chopped
• 1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced
• 1 tablespoon oil
• 2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
• 1 can (14 1/2 ounces) chicken broth
• 2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 cup sour cream
• 1/2 cup whipping cream
• Fresh cilantro, for garnish (optional)

Directions

1. In a large saucepan, saute chicken, onion and garlic powder (or fresh garlic, if using) in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. 
2. Slow Cooker Option: In a medium round slow cooker, place 1 pound chicken breasts (fresh or frozen) without cubing them. Add the chopped onion, garlic powder, beans, green chiles and all of the spices. Do not add the sour cream or whipping cream yet! Reduce the chicken broth to 12 ounces (about 1 1/2 cups) and pour in over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours (if using frozen chicken you’ll cook on the longer end of that spectrum, fresh chicken will cook in less time). Remove the chicken to a cutting board and shred in bite-size pieces. Stir back into the slow cooker. In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the soup cook until heated through. Serve.

Greek Tortellini Salad

Ingredients:

1 (20 ounce) package refrigerated cheese tortellini
1 1/2 cups grape tomatoes, cut in half
1 large cucumber, chopped
1 cup kalamata olives, pit removed and chopped
1/2 red onion, chopped
3/4 cup crumbled feta cheese
For the Dressing:
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 clove garlic, minced
1/2 teaspoon dried oregano
Salt and pepper, to taste

Directions:

1. Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Drain the tortellini and rinse with cold water.

2. Place the tortellini in a large bowl. Add the tomatoes, cucumber, olives, red onion, and feta cheese.

3. In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the salad and stir until salad is well coated. Serve immediately or place in the refrigerator.

Note-this salad will keep in the fridge for up to 3 days.

Creamy Rice Pudding

Ingredients
3 cups cooked rice
3 cups milk (I substitute 6 TBSP powdered milk, 2 cups water and 1 cup milk)
2/3 cup sugar
1/2 tsp salt
1/2 TBSP vanilla extract
Cinnamon & Nutmeg
2 eggs, beaten
1/2 cup milk
1 TBSP butter, optional

Directions
In a clean saucepan, combine 3 cups cooked rice, 3 cups milk, sugar, salt, and vanilla. Cook over medium heat until thick and creamy, 15 to 20 minutes.  Here I sprinkle in a generous amount of cinnamon and nutmeg. Mix remaining 1/2 cup milk and 2 eggs together.  Dip 1/2 cup of pudding from pan and mix into milk and egg mixture (so you don't get an egg drop soup when you add the egg to the pudding).  Beat this together until smooth.  Stir into pudding and cook 2 minutes more, stirring constantly. Remove from heat and stir in butter.

Chicken and Broccoli Casserole

Ingredients:
2 lb broccoli
2-4 chicken breasts, cooked and cubed (depending on size)
1 can cream of chicken soup
1/2 C milk
1/2 C Miracle Whip (or mayo, or a combo with ranch dressing for a bit of a zing)
1 C grated cheddar cheese
2 tsp lemon juice
1/2 C bread crumbs

Directions:
Cook broccoli just until bright green. Layer in 9x13 baking dish and place the cooked, cubed chicken no top. In a medium sauce pan, mix together the cream of chicken soup, milk, and Miracle Whip. Heat slowly, adding the cheese to melt. Add the lemon juice and pour the mixture over the chicken and broccoli. Sprinkle breadcrumbs on top.

Cover with foil and bake for 45 minutes at 350 degrees. Remove foil for the last 15 minutes.

Slow Cooker Root Beer Pulled Pork

Makes 8 servings.

Ingredients:
2 lb pork tenderloin
12 oz can root beer
18 oz bottle of your favorite BBQ sauce
8 buns, slightly toasted

Directions:
Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

Potato Soup

My mother-in-law gave me this recipe a few years ago and I've enjoyed it over and over.  It's my favorite potato and ham soup.

Ingredients:
1 cup finely chopped onion
1 cup finely chopped celery
4 cups chopped potatoes
1 cup chopped carrots
1 cup cubed ham
1/2 cup butter
1/2 cup flour
1 quart half and half (Sometimes I use milk and cream, but I never used an entire quart of half and half, it seems to be too much for the soup)
2 tsp salt
1/2 tsp pepper

Directions:
Place vegetables in a large pot and add enough water to almost cover the vegetables.  Add the ham.  Place a lid on the pan and simmer until vegetables are tender, about 20 minutes, stir occasionally so the vegetables don't stick.  Turn off the stove but leave the pan on the burner.  In a frying pan, melt the butter, add the flour and stir until smooth.  Cook and stir for 1 more minutes, add to the soup, stirring constantly until the paste is stirred into the soup.  Add the half and half, mixing well and serve.

Peaches and Cream Sensation

I had a can of peaches that just wouldn't seal, must be a bad jar or something.  So I had to make the jar into something.  What better than a delicious peach pie dessert?!  This makes a 9x13 size dessert, but if you 1/2 it then it will fit nicely in a 10 inch round pie pan.

Ingredients:

Crust:
2 sleeves graham crackers, crushed (about 2 1/2 - 3 cups)
3 TBSP sugar
12 TBSP butter (1 1/2 sticks), melted

Creamy Filling:
1 1/2 cups powdered sugar
8 oz cream cheese, softened
1/2 tsp vanilla
2 cups heavy whipping cream, chilled
5-6 fresh peaches, peeled, pitted and sliced

Directions:

1. In a medium bowl, stir together the graham cracker crumbs and granulated sugar. Stir in the melted butter until combined. Take out 1/3 cup of the crumbs and set aside for later. Press the remaining mixture on the bottom of a 9X13-inch pan. Refrigerate the crust while preparing the rest of the dessert.
2. In a large bowl using an electric handheld mixer or in the bowl of an electric stand mixer, beat together the powdered sugar and cream cheese until light and smooth. Mix in the vanilla. Pour in the cold heavy cream and mix on low (to avoid spatters) until the mixture starts to come together. Increase the speed to medium-high and mix until the mixture is thick and fluffy.
3. Spread a thin layer of the cream filling over the chilled crust, about 1 1/2 cups of the mixture. Layer the sliced peaches over the top of the cream. Dollop the remaining cream over the top of the peaches in large blobs and spread carefully to cover the peaches completely. Spread the cream filling all the way to the edges of the pan so that the peaches are well sealed inside the cream (otherwise if prepared in advance, the air can make the peaches turn an off-brown color). Sprinkle the reserved graham cracker mixture over the top. Cover with plastic wrap and chill for at least 2 hours or up to 12 hours before serving. Cut into pieces, scoop onto a plate and serve.

Italian Herb Bread

Delicious!  Makes 2 loaves.  I've seen that this is also wonderful as pizza dough.

Ingredients:
4 1/2 tsp active dry yeast
2 cups warm water
2 TBSP white sugar
1/4 cup olive oil
1 TBSP salt
1 TBSP dried basil
1 TBSP dried oregano
1 tsp garlic powder
1 tsp onion powder
1/2 cup grated parmesean cheese
1 cup wheat flour
4 1/2-5 cups white flour

Directions:

1. Mix yeast, warm water, and white sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
2. Stir olive oil, salt, herbs, garlic powder, onion powder, cheese, and 3 cups flour into the yeast mixture. Gradually mix in the next three cups of flour. Dough will be stiff.
3. Knead dough for 5 to 10 minutes, or until it is smooth and rubbery. Place in an oiled bowl, and turn to cover the surface of the dough with oil. Cover with a damp linen dish towel. Allow to rise for one hour, or until the dough has doubled in size.
4. Punch dough down to release all the air. Shape into two loaves. Place loaves on a greased cookie sheet, or into two greased 9 x 5 inch loaf pans. Allow to rise until doubled in size, about a 30 minutes.
5. Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove loaves from pan(s), and let cool on wire racks for at least 15 minutes before slicing.

Black Bean Burritos

Makes 6 burritos.

Ingredients:
6 flour tortillas
1/2 cup and 2 TBSP vegetable oil
3 small onions, chopped
1 1/2 red bell pepper, chopped
1 TBSP minced garlic
3 (15 oz) cans black beans, rinsed and drained
1 TBSP minced jalapeno peppers
9 oz. cream cheese
1 1/2 tsp salt
1 1/2 tsp cumin
1 1/2 tsp chili powder
1 can diced tomatoes and green chilis
1/4 cup and 2 TBSP chopped fresh cilantro
Shredded Cheese
Salsa

Directions:

1. Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
2. Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
3. Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
4. Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.  Top with Cheese & Salsa.

Zucchini Brownies

Truly delicious.  Makes one 9x13 pan.

Ingredients:
1/2 cup vegetable oil
1 1/2 cups white sugar
2 tsp vanilla
2 cups flour (1 wheat flour & 1 white flour)
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp salt
2 cups shredded zucchini
1/2 cup chopped walnuts or chocolate chips (optional)

Frosting:
6 TBSP unsweetened cocoa powder
1/4 cup butter
2 cups powdered sugar
1/4 cup milk
1/2 tsp vanilla

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl (it was easy in my Bosch), mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts/chocolate chips. Spread evenly into the prepared pan.
3. Bake for 25 to 30 (mine cooked for 38) minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

World's Best Lasagna

I grabbed this recipe from www.allrecipes.com and adapted it to the suggestions in the reviews.

Ingredients:
1 lb sweet Italian Sausage
1 lb lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 oz) can crushed tomatoes
2 (6 oz) cans tomato paste
2 (6.5 oz) cans canned tomato sauce
1/2 cup water
1 TBSP brown sugar
1 1/2 tsp dried basil leaves
1/2 tsp fennel seeds
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp ground black pepper
4 TBSP chopped fresh parsley
12 lasagna noodles
16 oz Ricotta Cheese
1 egg
1/2 tsp salt
3/4 pound shredded Mozzarella cheese
3/4 cup grated Parmesan Cheese

Directions:

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Wild Rice Chicken Soup

1-2 TB olive oil
1 medium onion
4 medium carrots, thinly sliced (1-1.5 C)
8 oz sliced mushrooms
1 tsp salt (plus more to taste)
1/2 tsp pepper 
6 cups water
1 box (4 oz) long grain and wild rice (like rice-a-roni or Farmhouse brands)
4 tsp chicken bouillon (I use Better than Bouillon)
1/2 C flour
2 cups milk (or use half and half for a richer taste)
2 C cooked chicken, shredded or cubed

Saute onion in oil. Add carrots, mushrooms, salt and pepper, and saute for another minute or so. Add water and wild rice (plus the seasoning packet). Once the water is warm, add the bouillon and bring to boil. Simmer 25 minutes, or until the veggies are soft and the rice is cooked.

In a small mixing bowl, whisk the flour with 1 C milk until well combined. Add it to the soup along with the rest of the milk and cook a few minutes longer to thicken it up. Add the chicken and serve!

Fish Tacos

Ingredients:
Package of Fish Sticks
Corn Tortillas
Cabbage
White Sauce

White Sauce Ingredients:
1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno, minced
1/2 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp dried dill weed
1 tsp ground cayenne pepper

To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, oregano, cumin, dill, and cayenne.

Bake fish according to package directions.  Warm tortillas in the microwave for 10 seconds each or on a flat griddle on med-low heat.  Place fish in tortilla and top with sauce and cabbage.

Zucchini Puffs

While cooking these the kids kept asking if I was making pizza.  These don't even have a hint of zucchini flavor.  They taste almost like a biscuit.  Makes 6 servings. 

Ingredients:
2 cups shredded zucchini
2 eggs
1/4 cup finely chopped onion
1 1/2 cups buttermilk baking mix (OR 1 1/2 cups flour and 1 TBSP Baking Powder)
1 clove garlic
1/2 cup medium or sharp cheddar cheese
1/4 cup Parmesan cheese
1/2 tsp salt
ground pepper to taste
oil for frying

Directions:

1. In a large bowl, combine zucchini, eggs, onion, and garlic, and cheese. Blend in baking mix (or flour & baking powder), salt and pepper.
2. Heat 1/2 inch of oil in deep-fryer to 375 degrees F (190 degrees C).
3. Drop batter by spoonfuls into hot oil, and fry until evenly brown and fluffy. Drain on paper towels. Sprinkle with salt before serving.

Panzanella Panini

This recipe is for one awesome tasting sandwich!

Ingredients:
1 French Deli Roll
1 tsp Balsamic Vinegar
2 slices Mozzarella Cheese
1 small Tomato, sliced
4 fresh Basil leaves (or Spinach)
Olive Oil
1 Turkey slice (optional)

Directions:

1. Preheat a skillet over medium-low heat. (or your George Foreman Grill)
2. Sprinkle cut sides of roll with balsamic vinegar. Layer one slice of mozzarella cheese, tomato slices, basil leaves, and the remaining slice of mozzarella cheese on the roll. Close sandwich; rub outside with olive oil.
3. Place sandwich in preheated skillet; top with another heavy skillet to press. Cook until bread is toasted and golden, about 3 minutes. Flip sandwich; top with skillet. Cook second side until toasted, about an additional 2 minutes.

Turkey Stroganoff (Dairy Free)

Ingredients:
1 lb ground turkey

1/2 cup diced onions

1 tsp salt

1 tsp minced garlic

1/2 tsp pepper

8 ounces sliced mushrooms

2 cups beef broth

3 TBSP flour

1/2 cup plant-based sour cream alternative

Cooked egg noodles

Directions:

1. In a large nonstick skillet, cook the ground turkey, onion, salt, garlic, and pepper, on medium-high heat, stirring occasionally to break up the meat into small pieces, until the meat is almost cooked through but still slightly pink, about 5 minutes. Add sliced mushrooms and cook 1-2 minutes.
2. Add the beef broth. Sprinkle the 3 TBSP flour over the mixture and then stir it in and let it simmer until slightly thickened, 2-3 minutes. Stir in the sour cream alternative and add additional salt and pepper to taste.
3. Serve over cooked egg noodles.

Creme Fraiche

Seriously awesome replacement for sour cream! Recipe from Chef John.

Ingredients:
2 cups heavy cream
3 TBSP cultured buttermilk

Directions:
Combine cream and buttermilk in a sterile glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.

Baked Ziti

Ingredients:
1 lb dried ziti pasta
1 onion, chopped
1 tsp minced garlic
1 lb lean ground beef
2 (26 oz.) jars spaghetti sauce (Bertolli Five Cheese Sauce)
6 oz. provolone cheese, sliced
1 1/2 cups sour cream
6 oz. mozzarella cheese, shredded
2 TBSP grated Parmesan cheese

Directions:

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion, garlic, and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch (or slightly larger) baking dish. Layer as follows: 1/2 of the ziti, 1/3 of the sauce, Provolone cheese, sour cream, 1/3 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake covered with tin foil for 30 minutes in the preheated oven, or until cheeses are melted.

Honey Whole Wheat Bread

I have spent the last year trying to sneak whole wheat into the kids' diets.  This bread tops them all!  My sister gladly shared it with me and now I share it with you.  Seriously, the best!  No sugar!  I love the bit of white flour added to the recipe to give your bread a little more softness.

Ingredients:
5 1/2 cups hot tap water
2/3 cup oil
2 scant TBSP yeast
2/3 cup honey
2 TBSP salt, slightly rounded
11-12 cups whole wheat flour
4 cups white flour

Directions:
Mix water, oil, and yeast in your Bosch (or large Kitchen Aid). Let sit for 5-10 minutes until frothy. Then add honey, salt, 8 cups of wheat flour and 4 cups of white flour.  Mix on low or speed 1 for 4-5 minutes.  Add remaining 3-4 cups of wheat flour until dough is a little sticky, but spongy, and cleans itself from the bowl. Continue to knead in the mixer on speed 2 for 5 minutes, or speed 1 for 10 minutes.

During this time, grease four large bread pans or five medium bread pans. Oil hands and the counter. Remove dough from bowl and divide into loaf sizes. Pound or knead dough, drawing in four sides to the center, shaping a loaf. Place folded side into the bottom of the loaf pan. Press with fist or palm, making dough even in the pan. 

Raise double until bread is just over the top of the pan.

Bake at 350 degrees, 25 minutes for a smaller loaf, and 32 minutes for a large loaf. When bread is done, remove promptly from pans. Rub a cube of butter across the top of the bread to moisten and keep soft.

We put extra loaves in bags and store in the freezer for future use.

Food Storage Crepes

I got this recipe from my sister after I was complaining to her that I had tried so many Crepe recipes and just hadn't found a good one yet.  This one tops the charts.  It's great that you can substitute the food storage items for grocery items.

Ingredients:
4 Eggs (1/4 C. Dehydrated Eggs + 1/2 C. Water)
1 C Flour (1/2 C. Whole Wheat Flour + 1/2 C. All Purpose Flour)
1 C Milk (3 T. Powdered Milk + 1 C. Water)
1TB Oil
1 tsp Vanilla
2 tsp Sugar
1/2 tsp Salt

Directions:
Place all ingredients into your blender and blend for 2 minutes or until smooth.  Pour in 1/2 cup at a time, cook, and enjoy. 

We love Crepes filled in the following ways:
-Lemon juice & powdered sugar
-Strawberry jam & whipped topping
-Chopped apples sauteed in butter
-Berry medley (strawberries, blueberries, etc)

Chicken Marinade

Yum!  The kids couldn't get enough of this marinade.

Ingredients (for 4 servings):
3 TBSP Vegetable Oil
1 TBSP and 1 1/2 tsp Soy Sauce
1TBSP Worcestershire Sauce
1 TBSP Red Wine Vinegar
2 tsp Lemon Juice
3/4 tsp Dry Mustard
1/8 tsp Salt
1/4 tsp Black Pepper
1/8 tsp Finely Chopped Fresh Parsley

Directions:
In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice. Stir in mustard powder, salt, pepper, and parsley. Use to marinate chicken before cooking as desired (we like it grilled the best). The longer you marinate, the more flavor it will have.

Dutch Oven Chicken

The best dinner while on a family campout! Serves 8.

Ingredients:
1/2 lb bacon
8 chicken breasts
Flour
8-10 potatoes (cut in quarters)
8-10 carrotts (cut in 1 inch pieces)
1 onion (cut into eights)
1 stick butter
1 can 7UP
3/4 cup water
Salt & Pepper
Lowry's Seasoning Salt
4 Cups Shredded Cheese
Coals
Dutch Oven

Directions:
Heat coals up for approximately 30 minutes.  Cook bacon, remove.  Dredge chicken in flour and brown for 10-15 minutes.  Pile vegetables on chicken, add butter, 7UP, water, salt & pepper, and tons of Lowry's Seasoning Salt.  Put lid on dutch oven and top it with 8 coals.  Cook for 45 minutes, then carefully lift the lid off with pliers (be careful to not drop the coals into the chicken, it tastes awful that way!), Using a long skewering fork pull the meat to the top and cover with the cheese.  Replace lid and coals (carefully!) and cook for 10 more minutes. Enjoy!

Rempel Family Meatloaf

Ingredients:
1 1/2 pounds lean ground beef
1/2 cup crushed buttery round crackers
3/4 cup shredded Cheddar cheese
1 (1 oz) package dry onion soup mix
2 eggs, beaten
1/4 cup ketchup
2 Tbsp steak sauce


Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Stir the ground beef, crushed crackers, Cheddar cheese, and onion soup mix in a large bowl until well combined. Whisk the eggs, ketchup, and steak sauce in a separate bowl until smooth. Mix the eggs into the meat until evenly combined, if the mixture seems too dry, add a little water. Press into a 9x5 inch loaf pan.
3. Bake in preheated oven until the meatloaf reaches 160 degrees F (71 degrees C) and is no longer pink in the center, 45 to 60 minutes.

Honey Chicken Kabobs

Ingredients:
1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 tsp ground black pepper
8 skinless, boneless chicken breasts halves - cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces
(Vegetable options: onions, red bell peppers, mushrooms, zucchini, squash, & tomatoes)
Skewers

Directions:

1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
2. Preheat the grill for high heat.
3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Southwest Cilantro Lime Mango Grilled Chicken Sandwich

Ingredients:

Marinade:
1/4 cup finely chopped fresh cilantro
1 clove garlic, minced
1/4 jalapeno chile pepper, seeded and minced
2 Tbsp finely grated fresh lime zest
1 1/2 tsp salt
1/2 tsp onion powder
1/4 tsp ground black pepper
1/4 tsp chipotle chile powder
1 Tbsp olive oil
1 pound chicken breast tenderloins or strips

Salsa:
1 medium tomato, chopped
2 Tbsp finely chopped fresh cilantro
1/2 jalapeno chile pepper, seeded and minced
1 clove garlic, finely chopped
1/4 tsp ground black pepper
1/4 tsp sea salt
1/8 tsp chipotle chile powder
1 Tbsp fresh lime juice

Grilled Vegetables:
1 sweet onion cut into 1/2-inch slices
1 red bell pepper, quartered
1 Tbsp olive oil
1/4 tsp salt
1/2 tsp minced garlic

Lime Mayonnaise:
1/2 cup mayonnaise
2 Tbsp fresh lime juice

16 thick slices French bread
2 mangos - peeled, seeded, and chopped
8 slices Monterey Jack Cheese

Directions:

1. For the marinade: Place 1/4 cup cilantro, 1 clove minced garlic, 1/4 jalapeno, lime zest, 1 1/2 teaspoons salt, onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon chipotle chile powder, and 1 tablespoon olive oil in a small bowl and stir until well combined. Place the chicken breast tenderloins in a large resealable plastic bag. Pour the marinade into the bag with the chicken, seal, and shake the bag to coat. Refrigerate for 1 hour.
2. For the salsa: Combine the tomato, 1 small onion, 2 tablespoons cilantro, 1/2 jalapeno, 1 clove garlic, 1/4 teaspoon black pepper, sea salt, 1/8 teaspoon chipotle pepper, and 1 tablespoon lime juice in a bowl. Cover with plastic wrap and refrigerate.
3. To prepare the grilled vegetables, toss the onions and red peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside.
4. For the lime mayonnaise: Whisk together the mayonnaise and 2 tablespoons of lime juice; cover with plastic wrap and refrigerate.
5. Preheat an outdoor grill for medium-high heat.
6. Grill the marinated chicken on the prepared grill until no longer pink in the center and juices run clear, 8 to 10 minutes. Grill the red pepper and onions until tender and golden brown, 8 to 10 minutes. Remove the chicken and vegetables from the grill. Slice the grilled pepper into thin strips.
7. Spread each slice of bread with 1 1/2 teaspoons of prepared lime mayonnaise. Layer half of the pieces of bread with sliced mango, 1 tablespoon prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of Monterey Jack cheese. Top off the sandwiches with the remaining slices of bread. Return the sandwiches to the grill, turning when the bottom is golden brown
8. Return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side.

Lemon Salmon Burgers

Ingredients:
For Burger:
1 (16 oz) can salmon, drained and flaked
2 eggs
1/4 cup chopped fresh parsley
2 Tbsp finely chopped onion
1/4 cup Italian seasoned dry bread crumbs
2 Tbsp Lemon juice
1/2 tsp dried basil
1 pinch red pepper flakes
1 Tbs vegetable oil

For Dressing:
2 Tbsp light mayonnaise
1 Tbsp lemon juice
1 pinch dried basil

Directions:

1. In a medium bowl, mix together the salmon, eggs, parsley, onion, breadcrumbs, 2 tablespoons of lemon juice, 1/2 teaspoon of basil, and red pepper flakes. Form into 6 firmly packed patties, about 1/2 inch thick.
2. Heat the oil in a large skillet over medium heat. When the oil is hot, add the patties, and cook for 4 minutes per side, or until nicely browned.
3. In a small bowl, mix together the mayonnaise, 1 tablespoon of lemon juice and a pinch of basil. Use as a sauce for your patties.

Dijon Chicken

I had this chicken at my cousin's house and couldn't stop eating it.  I like to double the sauce (cream, dijon mustard, bouillon & basil) so that there is a lot to slop over the rice.  You might have to tweak the sauce as it thickens, taste it and see if it needs more mustard or basil, etc.

Ingredients:
Butter
4 Chicken Breasts
1 bunch green onions
1-2 cups sliced mushrooms

1 cup cream
2 Tbsp Dijon Mustard
4 Tbsp Fresh Basil
2-3 tsp Chicken Bouillon
2-3 tomatoes

Directions:
Cut chicken, dredge chicken in flour and fry in butter.  Remove chicken and add green onions and mushroom and saute in butter.  Add cream, basil, chicken bouillon, and dijon mustard.  Boil until thickened. Add chicken and tomatoes and cook for 1 more minute.  Serve over rice or pasta.

Chicken Taco Soup

This recipe was adapted from Allrecipes.com.   I altered some of the original ingredients to what the Allrecipes reviews said was best (I omited the Beer because reviewers said it was too bitter and I used the homemade taco seasoning that was suggested).

Ingredients:
1/2 sweet onion, chopped
1 can Kidney Beans, drained
1 can Black Beans, drained
1 can Whole Kernel Corn, drained
8 oz can Tomato Sauce
1 can Chicken Broth
1 can diced tomatoes with green chilis, undrained
2-3 cups shredded chicken
Bill Echols Taco Seasoning (below)
Sour Cream
Shredded Cheddar Cheese
1-2 Avocados, sliced
Tortilla Chips

Bill Echols Taco Seasoning:
1/4 tsp chili powder (use 1/2 tsp - 1 tsp for a hotter flavor)
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried oregano
1/2 tsp paprika
1/2 tsp ground cumin
1/2 - 1 tsp salt
1/2 tsp black pepper
Directions:

1. Place the onion, kidney beans, black beans, corn, tomato sauce, chicken broth, shredded chicken and diced tomatoes in a large pot. Add taco seasoning, and stir to blend.  Let simmer 5-10 minutes.
2. Serve topped with shredded Cheddar cheese, a dollop of sour cream, avocado slices, and crushed tortilla chips, if desired.

Grilled Chicken and Avocado Salad

Salad serves 4-6.

Ingredients:

1 lb boneless, skinless chicken breasts
1 Tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 cloves garlic, minced
1 tsp chili powder
1 tsp cumin

1 head Nappa cabbage, cored and thinly sliced (I sometimes just use mixed greens)
1 bunch chopped fresh cilantro (save 1/4 cup for garnish)
1 bunch green onions, thinly sliced on diagonal
4 tomatoes, cut into eighths
2 large avocados, peeled and sliced
1 cup almond slices

Honey-Lime Dressing
2 Tbsp white wine vinegar
zest and juice of 3 limes
1 tsp cumin
i tsp chili powder
1 tsp salt
1 jalapeno pepper, cored and diced
1/4 cup honey
1/4 cup olive oil
1/4 cup canola oil

Garnish: 

1 lime thinly sliced

reserved chopped cilantro

Directions:

1.  Marinate the chicken breasts in the olive oil, salt, pepper, garlic, chili powder, and cumin for at least 1 hour.

2.  Grill on outdoor grill for 5-8 minutes per side.until cooked through. Cool.  Thinly slice the chicken on diagonal.  Set aside.  

3. Dish each plate with the nappa cabbage.  Top with chopped cilantro, green onions, tomato wedges, and sliced avocados.  Whisk all ingredients for salad dressing.  Drizzle with the dressing just before serving.  Garnish with lime slices and cilantro. 

Spinach and Ricotta Stuffed Shells

Spinach and Ricotta Stuffed Shells
adapted from weightwatchers.com

Ingredients:
1 box of jumbo pasta shells
3 cups of pasta sauce
2 large eggs
3 cups part skim ricotta cheese (I sometimes do half cottage cheese/half ricotta)
1 cup of fresh spinach, chopped
2 cloves garlic, minced
1 tbsp oregano
1 tbsp basil
1.5 cups mozzarella cheese, shredded
1/3 c parmesan cheese

Directions:
Preheat oven to 350.  Cook shells according to direction on box.  While the shells are cooking, spread about 1/3 of the sauce on the bottom of a 9 x 13 pan.  Stir together eggs, ricotta or cottage cheese, spinach, garlic, basic, oregano, 1/2 cup mozzarella cheese, and parmesan cheese.  When the shells are done, rinse with cold water.  Then fill each shell with cheese mixture and place in baking dish.  Cover shells with remaining sauce and then sprinkle on the rest of the mozzarella cheese.  Bake covered for 30 minutes at 350.  If you use cottage cheese, bake an additional 5 minutes, uncovered.

Slow Cooker Teriyaki Chicken

Slow Cooker Teriyaki Chicken
adapted from lakelurecottagekitchen.com

Ingredients:
3/4 cup sugar
3/4 cup low-sodium soy sauce
6 tbsp vinegar
3/4 tsp ginger
3/4 tsp minced garlic
3/4 tsp pepper
4 1/2 tsp cornstarch
4 1/2 tsp cold water

Directions:
Place chicken in slow cooker.  Combine all ingredients but cornstarch and water.  Cook for 4 hours on high.  Remove chicken. Combine water and cornstarch and add to sauce.  Once the sauce has thickened, pour over chicken.  Serve over rice.

Comforting Chicken Noodle Soup

This creamy yummy chicken noodle soup is a family favorite.  Makes about 10 servings.   Ready in approximately 20 minutes.

Ingredients:
2 quarts water
8 tsp chicken bouillon granules
6 1/2 cups uncooked wide egg noodles
2 cans (10 3/4 oz each) condensed cream of chicken soup, undiluted
3 cups cubed cooked chicken
1 cup (8 oz) sour cream
minced fresh parsley

Directions:

In a large saucepan, bring water and bouillon to a boil.  Add noodles; cook, uncovered, until tender, about 10 minutes.  Do not drain.  Add soup and chicken; heat through.  Remove from the heat; stir in the sour cream.  Sprinkle with minced parsley.

Italian Dunkers

Simpleness and Awesomeness all in one quick and easy dish!  Serves 6-8.  Ready in 20 minutes.

Ingredients:
12-16 oz. Italian Sausage (or ground beef, turkey, or simply leave it out for a meatless meal)
1 jar of your favorite marinara sauce
1 loaf whole grain bread from the bakery
Olive oil
2-3 cups shredded mozzarella cheese

Directions:
Brown and crumble the sausage, then drain off any fat.  In a pot mix the cooked sausage and the marinara sauce.  

Preheat the oven to 450 degrees.  Lay the slices of bread out on a sheet pan lined with aluminum foil to make clean-up easy.  Drizzle the bread with olive oil.  Sprinkle with as much cheese as desired. Bake for about 10 minutes or until it develops a nice brown, bubbly, cheesy crust on top.

Serve hot.  Dunk cheesy yummy bread into your sauce and sit back and enjoy.  This is wonderful with a light side salad.

Buttery Tomato Pasta

A classic Italian cuisine!  Great at a side or for a simple Friday night meal.  This sauce has so few ingredients, it's important to use a good quality can of tomatoes, or even better, you could use freshly picked tomatoes (blanched and then cooked).  Serves 4.  Ready in 25 minutes.

Ingredients:
1/2 lb fusilli pasta or elbow macaroni
1 (14 oz) can of good quality whole tomatoes
2 Tbsp butter
2 tsp sugar
Salt
Pepper
Pinch of dry basil

Directions:
Cook pasta according to package directions.  While the pasta is cooking, prepare the tomatoes.  Shred the canned whole tomatoes with your fingers as you put them in a small saucepan.  Add any tomato juice left in the can to the pot.  Add the butter.  Heat to a simmer and stir to melt the butter.  Simmer gently.  Stir in sugar, salt, and pepper to taste.  If you have fresh basil, thinly slice a couple leaves and stir in.  If not, if you want you can add a pinch of dried basil.   When the pasta is done, drain it.  Stir in the cooked tomatoes and put in a serving bowl.  Serve immediately.

Curried Coconut Chicken

Absolutely mouth-watering.  Just make sure you don't have company coming the next day because your house will smell like curry for a day or two afterwards.  Makes approximately 6 servings and ready in 1 hour.

Ingredients:
2 lbs boneless skinless chicken breasts, cut into 1/2-inch chuncks
1 tsp salt and pepper, or to taste
1 1/2 Tbsp vegetable oil
2 Tbsp curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 oz) can unsweetened coconut milk
1 (14.5 oz) can stewed, diced tomatoes
1 (8 oz) can tomato sauce
3 Tbsp sugar

Directions:

1. Season chicken pieces with salt and pepper.
2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Simmer (uncovered), stirring occasionally, approximately 30 to 40 minutes or until thickened.  Serve over rice.

Amish White Bread

Yum!  We ate a whole loaf in minutes after it coming out of the oven.  This one comes from www.allrecipes.com and has 5 stars with over 3,000 reviews.  It is fool-proof.  Anyone can make it and it will turn out beautifully tasting. Makes two 9x5 inch loaves.

Ingredients:
2 cups warm water (110 degrees)
1/4 cup white sugar
1 1/2 Tbsp active dry yeast (SAF brand)
1 1/2 tsp salt
1/4 cup vegetable oil
6 cups flour

Directions:

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes.

Homemade Tortillas

Once you've had these you'll never want to eat a store-bought tortilla again.  Yields about 8 tortillas and takes about 30 minutes from start to finish unless you have a tortilla press (gotta get me one of those now!).  Make sure you add boiling water and that your griddle is piping hot!

Ingredients:
2 cups flour
1/2 tsp salt
1/2 tsp baking powder
3/4 cup boiling water
3 Tbsp olive oil

Directions:
Combine dry ingredients in a large bowl.  Stir in boiling water (must be boiling) and oil with a wooden spoon.  Turn onto a floured surface and knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough.  Let rest for 10 minutes.  Divide dough into eight portions.  On a lightly floured surface, roll each portion into a 7-in circle.  In a large nonstick skillet or griddle coated with cooking spray, cook tortillas for 1 minute on each side or until lightly browned.  Keep warm.

Black Bean Salad, With Corn, Red Pepper, Avocado, and Lime-Cilantro Vinaigrette

Just made the most amazing salad yesterday.  Well, it's a salad, but it's also like a yummy snack or a salsa or something delish to put in a tortilla.  It's so good you'll want to eat it a million different ways.  I filled some Homemade Tortillas with this stuff and the hubby and I couldn't stop eating it.

Ingredients:
2 15-oz can black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob
2 red bell peppers, diced
2 cloves garlic, minced
2 Tbsp green onions
2 tsp salt
1/4 tsp cayenne pepper
2 Tbsp sugar
1/4 cup extra virgin olive oil
1 tsp lime zest
6 Tbsp fresh lime juice
1/2 cup chopped fresh cilantro
2 avocados, chopped

Directions:
Combine all ingredients except for avocados in a large bowl and mix well.  Cover and chill for a few hours or overnight (to let the flavor blend).  Just before serving, add avocados and mix gently.

Mexican Chicken Crock-pot

This is our tried and true most favorite crock-pot recipe!  Serves 6-8.

Ingredients:
4-8 frozen chicken breasts or tenders
2 cans cream of chicken soup
1 (10 oz) can green chili enchilada sauce
1 Cup sour cream
Chicken Bouillon Cube
Rice
Fresh Cilantro, chopped
Lime Juice from one lime
Shredded Cheddar Cheese
Chopped Tomatoes

Directions:
Place frozen chicken in crock-pot.  Mix soups and enchilada sauce and pour over chicken.  Cook on low for 8-9 hours.  Add sour cream to crock-pot when you begin to cook the rice.  At this point I like to pull the chicken out, shred it, and return it to the pot.  Cook the rice with a chicken bouilon cube.  Add cilantro and lime jiuice to the crock-pot/sauce immediately before serving.

Serve over Rice.  Top with shredded cheddar cheese, more cilantro (I can never get enough) and chopped tomatoes.  This is also wonderful wrapped up in a tortilla.

Parmesan Spaghetti

Made some of this last night and my daughter who could live on bacon alone ate more than all of us.  This is a great kid friendly meal.  Ready in 20 minutes.  Serves 6-8.

Ingredients:
1 lb. uncooked spaghetti noodles
1/2 tsp garlic salt
1 lb. bacon
3 eggs
1/2 cup freshly grated Parmesan cheese
salt and pepper to taste

Directions:
Cook spaghetti noodles according to package instructions.  Cook bacon until crisp, then crumble.  Beat eggs and add garlic salt, cheese and pepper.  Toss cooked and drained noodles with 2 TB bacon drippings (I usually skip this step) and pour egg mixture over.  Add crumbled bacon and continue cooking about 5 minutes until egg mixture is fully cooked.

Homemade Yogurt

Need something healthy and delicious to add your sack lunch?  How about healthy, delicious, and cheap homemade yogurt!!

My sister shared this recipe with me and I had to get myself a Yogurt Maker.  They are roughly $30 on Amazon, but the 8 cup Aroma one I own is on sale right now for $15.  I was hooked the first time I tasted homemade yogurt.  Not only is the taste way better, but it only costs about $.07 per cup and has much less sugar (not to mention no preservatives, etc, etc etc). 

What you need:
Yogurt Maker, Powdered Milk, Water, Vanilla, Plain Greek Yogurt for a starter, and sugar.

Here's what I do:

1. Put 5 C milk in a pan. I whisk 1 C of powdered milk in a medium sauce pan with 5 Cups of water. You can also use 5 cups of regular milk, but powdered milk will be half the price and the consistency of the yogurt is much better.
2. Bring it up to 180 degrees (I would recommend using a cooking thermometer, but boiling point is about 212 degrees to give you an idea of what 180 is). 
3. Put it in the fridge until it cools down to at least 110 degrees (30-45 min). You have to cool it down enough though or it will be too hot and kill your starter. 
4. Mix starter and any desired flavorings in a separate small bowl. I stir in 3 TB plain yogurt (This is your starter. I REALLY like to use Plain Greek Yogurt), 3 TB of vanilla, and a few TB of sugar. You could also leave the sugar out and add honey before you eat it if you want to sweeten it. Each tsp of sugar is 4 grams, so if you add 8 tsps of sugar, each cup of yogurt will have 4 grams of sugar in it. That's WAY less than the 20-40 grams in store yogurt.  Something to note is that you have to be careful about what flavorings you add to your yogurt, vanilla is fine, but if you want to add fruit it needs to be added after cooking is finished.  
5. Add your starter mix to your large pot of cooled milk. 
6. Pour into yogurt cups and follow manufacturing directions to start the process. I set mine for 9 hours and it comes out great for our tastes.  

There are instructions with the yogurt maker that I followed, and then I just explored ways to flavor it how we like it. We like it plain, with a little lime juice (to make it key lime), topped with jam, mixed with granola, mixed with fruit, or cooked into pies as a substitute for sour cream. 

Homemade Pizza Sauce

Be sure to let this pizza sauce sit for at least 30 minutes before serving.  It needs time to let the flavors blend.  You will enjoy this sauce so much.

Ingredients:
1 (6 oz) can tomato paste
6 oz. warm water
3 Tbsp grated Parmesan cheese
1 tsp minced garlic
1 1/2 Tbsp honey
3/4 tsp onion powder
1/4 tsp dried oregano
1/2 tsp dried marjoram
1/2 tsp dried basil
1/2 tsp ground black pepper
1/8 tsp cayenne pepper
1/8 tsp dried red pepper flakes
salt to taste

Direcionts:
In a small bowl combine all ingredients, mix together with a whisk, breaking up any clumps of cheese.  Sauce should sit for 30 minutes to blend flavors.

Pizza Rolls

I have to give credit to my lil' sis who suggested I make these and they were a huge hit.  They were delicious!  Way better than the personal pizzas we were planning on making.

I made my dough from my Homemade White Bread Dough instead of a pizza dough because I wanted it to be more like a roll with yummy goodness inside.  They were light and fluffy and we dipped them in some flavorful Homemade Pizza Sauce.

Ingredients:
Dough, risen and ready to fill
Pepperoni
Diced Ham
Onion, chopped
Green Pepper, chopped
Olives, sliced
Bag of Shredded Pizza Cheese

I rolled out and cut out my dough into squares like these pictures.  I topped each square of dough with my desired pizza ingredients, next time I'll tray some with just ham and pineapple.  Some I made with just pepperoni and cheese for the kids, but the better tasting Pizza Rolls had everything inside them.

Fold the four corners up and pinch the edges together.  Lay each roll inside a greased muffin tin. After that, I let them rise for about 20 minutes.  Bake in 350 degree oven for 9-11 minutes or until tops are golden brown.  Dip Pizza Rolls in your Homemade Pizza Sauce.

Pasta Pizza

We love this!  Love love love, this combo of past and pizza!

Ingredients:
5 oz packaged dried corkscrew pasta (2 cups)
1 beated egg
1/4 cup milk
2 Tbsp grated Parmesan cheese
8 oz. ground Italian sausage
1 small onion, sliced
1 green pepper, sliced
8 mushrooms, sliced
1 (14.5 oz) can Italian Styled Diced Tomatoes
2 cups shredded mozarella cheese

Directions:
Cook pasta according to package directions.  Drain pasta; rinse with cold water.  Drain again.  For pasta crust, in a large mixing bowl combine egg, milk, and Parmesan cheese.  Stir in pasta.  Spread pasta mixture evenly in a greased 12-inch pizza pan.  Bake in a 350 degree F oven for 20 minutes.

Meanwhile, in a large skillet cook sausage until browned.  Drain fat.  Add onion, pepper, mushrooms, and undrained tomatoes.  Bring to a boil; reduce heat.  Simmer, uncovered for 10-12 minutes or until peppers are crisp-tender and most of the liquid is evaporated, stirring once or twice.

Spoon meat mixture over pasta crust.  Sprinkle with mozzarella cheese.  Bake for 10 to 12 minutes more or until heated through and cheese is melted.  To serve, cut into wedges.  Serves 6.

Cream Cheese Frosting

Wonderful over Cinnamon Rolls.

Ingredients:
2 (3 oz) packages cream cheese
1/2 cup softened butter
2 tsp vanilla
4 1/2 to 4 3/4 cups sifted powdered sugar.

Directions:
In a bowl beat together cream cheese, butter, and vanilla until light and fluffy.  Gradually add 2 cups powdered sugar, beating well.  Gradually beat in enough remaining powdered sugar to make frosting of spreading consistency.

Cinnamon Rolls

Homemade yummy goodness.  Always make a big batch of Cinnamon Rolls so you can enjoy them for a few days. I only make these with my Homemade White Bread Dough.

Ingredients:
Bread Dough
Cinnamon
Sugar
Melted Butter
Dental Floss
Pastry Cloth and Pastry Brush

Directions:
After your dough has risen once pull out your pastry cloth and rolling pin.  Spread a little flour on your pastry cloth so the dough won't stick.  Roll out the dough in a large rectangle shape to desired thickness.  I usually roll mine to about 1/4 inch thick.

Spread melted butter over entire rectangle of dough.  I like to use a pastry brush and paint the butter evenly over the dough.  Sprinkle sugar and cinnamon over the butter.  Use as much as you'd like.  I think, the more the better!  Sometimes I have added raisins and craisins to liven things up. 

Starting at the top of your dough, roll into one big log.  Slide a strand of dental floss under the log about 2 inches from the end, overlap the two ends of the dental floss as if to tie a knot (don't really tie a knot) and then "cut" through the dough.  The dental floss works better than a knife by not smashing your dough.

Place your cinnamon rolls on a greased cookie sheet and bake at 350 degrees for approximately 15 minutes or until lightly golden.  Top with Cream Cheese Frosting.

Homemade White Bread Dough

This light dough makes a bunch of what you like most.  I often make it into Dinner Rolls and Cinnamon Rolls all at once.  Just the other day I used half of it to make my Ham and Swiss Pockets and the other half to make Cinnamon Rolls.

Ingredients:
3 1/2 cups warm water
1 cup oil
3/4 cup sugar
6 Tbsp SAF yeast
3 eggs
10 1/2 cups flour

Mix the warm water, oil, sugar, and yeast in a large bowl.  I like to mix it with a whisk.  Let it rest for 15 minutes.  When you come back it should be super frothy and bubbly.

Add the flour and eggs.  Mix the dough with your hands, place the dough on the counter and then knead it for 5 minutes.  It will be sticky, if it's too sticky feel free to add a bit more flour. 

Spray a large bowl with cooking spray.  Place your dough in the bowl and cover with a thin cloth.  Let it rise for 30 minutes or until double in size.  Punch dough down and form into your desired rolls or cinnamon rolls, bread pans, etc.  Let it rise one more time, about 30 minutes or until double in size.

Bake in 350 degree oven for approximately 15 minutes for Cinnamon Rolls, 20 minutes for Dinner Rolls, or 11 minutes for Ham and Swiss Pockets.

Ham and Swiss Pockets

These are perfect eaten warm, cold, or frozen for a later time.  They are perfect for the lunchbox.  Makes 10-12.  Ready in 30-60 minutes.

*I make these with my Homemade White Bread Dough and it is so much tastier than the packaged dough.   I do like to buy the 32 oz. packaged diced ham at the grocery store and the 2 cup bag of shredded Swiss cheese and double the recipe.  I make some for dinner and freeze what's left for another days lunch.  I was able to cook 6 pockets on one baking sheet at a time. 

Ingredients:
1 loaf (1 pound) thawed frozen bread dough (or homemade dough)
2 1/2 cups finely chopped fully cooked ham
1 cup (4 oz) shredded Swiss cheese
1 egg yolk
1 Tbsp water

Directions:
Let dough rise according to package directions.  Punch down; divide into 10 pieces.  On a lighly floured surface, roll each piece into a 5-inch circle.  Carefully place one circle on a greased baking sheet.

Place about 1/4 cup ham and 2 Tbsp cheese to within 1/2 inch of edges; press filling to flatten.  Combine egg yolk and water; brush edges of dough with egg yolk mixture.  Fold dough over filling and pinch edges to seal.  Repeat with remaining dough and filling.  Brush tops with remaining egg yolk mixture.

Bake at 375 degress for 11-15 minutes or until golden brown.  Serve warm or cold.  If desired, cool and freeze.

General Tsao's Chicken

We love the hot kick in this chicken and the sauce goes perfectly over white rice.  It is so much better than you'd find at a Chinese Restaurant.  Ready in 30 minutes.  Serves 4.

Ingredients:
3/4 Cup Canned chicken broth
2 Tbsp Cornstarch
2 Tbsp Sugar
2 Tbsp Soy Sauce
1 Tbsp White Wine Vinegar
1/2 tsp Ground Ginger
2 tsp peanut oil
2 medium scallions, chopped
2 medium garlic cloves, minced
1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
1 pound uncooked boneless, skinless chicken breasts, cut into 2-inch pieces

Directions:1. In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar, and ginger; set aside.
2. Heat oil in a wok or large skillet over medium-high heat.   Add scallions, garlic and pepper and cook 2 minutes.   Add chicken and cook until browned all over, about 5 minutes
3. Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
4. Serve chicken and sauce over rice.

Swedish Meatballs

We love these tasty meatballs and gravy served over rice.  Ready in 45 minutes.

Ingredients:
1 lb hamburger
1 1/2 cups Pepperidge Farm stuffing mix
1/2 cup chopped onion
1 egg
1/2 tsp salt
dash of pepper
2 cans cream of chicken soup
1 1/2 cups water

Directions:
Combine all ingredients except soup and water and mix into 1 1/2 inch balls.  Brown in frying pan turning each ball with a fork to brown three or four sides.  Drain fat, mix water and soup and pour over.  Cover and simmer on low heat for 30 minutes.  Serve over rice.

Soft Sugar Cookies

We love these thick and chewy sugar cookies.

Ingredients:
1 cup butter
3/4 cup sugar
1 egg
1 1/2 tsp vanilla
2 Tbsp milk
3 cups flour
1 tsp baking powder

Directions:
Cream together the first five ingredients.  Add four and baking powder.  Refrigerate dough for 1 hour.  Roll out dough to about 1/4 to 1/2 inch thick depending on how soft and chewy you like your cookies.  Cut with cookie cutters.  Bake at 400 degrees for 5 to 8 minutes.  Take out before cookies are brown.  Yield 21 cookies.

Frosting:
1/4 cup butter
2 cups powdered sugar
1 tsp vanilla
1 tsp almond extract
evaporated milk to consistency desired
food coloring

Buttermilk Caramel Syrup

This syrup is delicious over the Whole Wheat Pancakes

Ingredients:
1 1/2 C buttermilk
1 C white sugar
1 C brown sugar
1/4 C butter
1 tsp baking soda (that's why you need the LARGE pan or it will boil over the top)
1 tsp vanilla

Directions:
Mix the buttermilk, butter, and sugars in a large saucepan until boiling. Remove from heat and add the baking soda and vanilla.  Store in the fridge in a recycled syrup container.

Broiled Tilapia Parmesan

Quick and tasty creamy Tilapia.  Ready in 15 minutes.  Serves 8.

Ingredients:
1/2 cup parmesan cheese
1/4 cup butter, softened
3 Tbsp mayonnaise
2 Tbsp fresh lemon juice
1/4 tsp dried basil
1/4 tsp ground black pepper
1/8 tsp onion powder
1/8 tsp celery salt
2 lbs. Tilapia fillets

Directions:

1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Quick Soft Breadsticks

Finally perfected these by preparing them thicker and not rolling the dough to thin.  Ready in 35 minutes.  Makes approximately 18 breadsticks.

Ingredients:
1 cup warm water
3 Tbsp brown sugar
1 tsp salt
1/4 cup oil
3 cups flour
2 1/2 tsp yeast

Directions:
Make dough using your favorite method - bread machine, mixer or by hand.  Personally, it works best for me when I mix it  and knead it by hand.  Roll out into a 10x12 inch rectangle.  Cut into strips about 3/4 inch wide.  Give each strip a twist and place on a greased cookie sheet.  Let rise for at least 20 minutes or more if you have time.  Bake at 375 for 10-15 minutes.  Brush with butter and sprinkle with garlic salt and parmesan cheese.

Shrimp and Asparagus

My newest pasta recipe!  Gotta say, this is wonderful.  I loved how it kept nicely in the fridge and re-heated for leftovers.  Ready in 50 minutes.  Serves 8.  Try it with these Quick Soft Breadsticks.

Ingredients:
1 lb. fresh asparagus
1 (16 oz) package egg noodles
4 cloves garlic, minced
1/2 cup extra virgin olive oil
1 cup butter
1 Tbsp lemon juice
1 lb. medium shrimp - peeled and deveined
1 lb. fresh mushrooms, thinly sliced
1/2 cup grated parmesan cheese
salt and pepper to taste

Directions

1. In a small saucepan, boil or steam asparagus in enough water to cover until tender; chop and set aside.
2. Bring a large pot of salted water to full boil, place the pasta in the pot and return to a rolling boil; cook until al dente. Drain well.
3. In a large saucepan, saute garlic in the olive oil over medium-low heat until the garlic is golden brown.
4. Place butter and lemon juice in the saucepan. Heat until the butter has melted. Place the shrimp in the saucepan and cook until the shrimp turns pink. Place the mushrooms and asparagus into the saucepan, cook until mushrooms are tender.
5. Toss the shrimp and vegetable mixture with the egg noodles and sprinkle with Parmesan cheese. Salt and pepper to taste. Serve immediately.

Cheeseburger Soup

My son loves this!  I can't decide if I like the basil & parsley in or out of the recipe.  Ready in 50 minutes.  Serves 8.

Ingredients:
1/2 lb. ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup chopped celery
1 tsp dried basil
1 tsp dried parsley
4 Tbsp butter
3 cups chicken broth
4 cups cubed potatoes
1/4 cup flour
2 cups cheddar cheese (cubed or shredded)
1 1/2 cups milk
1/4 cup sour cream

Directions:

1. In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.
2. Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
3. Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
4. Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.

Very Moist Cornbread

This recipe is soft and moist - like cake!  No more crumbly dry cornbread.  Ready in 15 minutes.  Serves 12.

Ingredients:
2/3 cup butter
1 cup sugar
3 eggs
1 2/3 cup milk
2 1/3 cup flour
1 cup cornmeal
4 tsp. baking powder
1 tsp. salt

Directions:
Cream butter and sugar.  Add everything else and mix.  Bak in greasted 9x13 pan at 400 degrees for 22-27 minutes.  Enjoy!

Sensational Steak Sandwich

Easy to make sandwich in the slow cooker.  Our kids couldn't get enough of this one.  Ready in 4 hours and 50 minutes.  Serves 4-5.

Ingredients:
2 Tbsp olive oil
1 lb. thinly sliced sirloin steak strips
8 oz. sliced fresh mushrooms
1 green bell pepper, seeded and cut into strips
10 slices provolone cheese
1 loaf french bread or individual hoagies
1 (14 oz) can beef broth
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp garlic powder
2 Tbsp Worcestershire sauce
1/8 tsp red pepper flakes
1/4 cup dry red wine
1/2 cup prepared horseradish (optional)
1/2 cup brown mustard (optional)

Directions:

1. Heat the oil in a large skillet over medium heat. Add the beef, and cook until browned. Add the mushrooms, bell pepper and onion; cook and stir until starting to become tender, about 5 minutes.
2. In a slow cooker, combine the beef broth, salt, pepper, Worcestershire sauce, red pepper flakes and red wine. Transfer the beef and vegetables to the slow cooker, and stir to blend. Cover, and cook on High for 3 to 4 hours, until beef is extremely tender.
3. Preheat the oven to 425 degrees F (220 degrees C). Drain the liquid from the slow cooker, and save for dipping. Slice the French bread loaf lengthwise like a submarine sandwich. Mix together the horseradish and mustard; spread onto the inside of the loaf. Place slices of provolone cheese on both sides of the loaf, then fill with the beef and vegetables. Close the loaf, and wrap the entire sandwich with aluminum foil.
4. Bake for 10 to 15 minutes in the preheated oven. For crunchier bread, you can bake it without the aluminum foil. Slice into servings, and serve with the juices from the slow cooker for dipping.

Amish Baked Oatmeal

Great breakfast option when hosting visitors.  I like to make it the night before.  This stores nicely in the refrigerator for a week.  I like to double the recipe and cook it in a 9x13 pan.

Ingredients:
½ cup vegetable oil
1 cup brown sugar
2 eggs
3 cups quick oats (uncooked)
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 apple, peeled (optional) and chopped
(or ¾ cup dried pieces in water, soaking for 10 minutes)
1 teaspoon cinnamon
½ cup dried cranberries
½ cup chopped nuts (optional)

Mix oil, sugar, and eggs in a large mixing bowl with whisk. Add oats, baking powder, salt and milk.   Stir together well.   Stir in fruit.   Pour into lightly greased 9” square baking pan.  Bake at 350 degrees for 20-25 minutes.   Serve warm with a dash of cream and milk. 

Goya's Classic Beans and Rice

Delicious, quick, and cheap!  Ready in 25 minutes.  Serves 4-6.

Ingredients:
2 T olive oil
1/2 c ham, chopped
1/2 c onion, chopped
1/4 c green pepper, chopped
2 garlic cloves, minced
1/4 c. tomato sauce
1/4 tsp oregano
3/4 c water
1 can beans, undrained (red kidney, pink, small reds, Roman or pinto)
1 packet Goya con Culantro y Achiote (Orange Box, titled "Sazon Goya" found in the Mexican Isle)

Directions:
Heat oil in large skillet over medium heat.   Add ham, onions, green pepper, and garlic.   Cook 10 minutes.  Stir in remaining ingredients, bring to boil.   Reduce heat and simmer 10 minutes.  Serve over warm rice. 

Buttermilk Pancakes

I've made these so many times I could make them in my sleep.  So soft and tasty.  Makes 8-10 pancakes.  We often water down the batter a bit to make thinner pancakes or to make the batter stretch to make a few more pancakes.

Ingredients:
1 1/4 cups flour
1 egg
1 1/4 cups buttermilk
1/4 cup sugar
1 heaping teaspoon baking powder
1 teaspoon baking soda
1/4 cup cooking oil
pinch of salt

Directions:
Preheat skillet over medium heat, use a nonstick surface or nonstick spray.   In a blender or mixer comine all of the ingredients.   Pour the batter into the hot pan forming 5-inch circles.   When the edges appear to harden flip the pancakes.

Chocolate Snikers Bar Trifle

Serve this in a large trifle dish or individual dessert cups.  Sure to be a hit with your closest friends.

Ingredients:
Chocolate Jello-pudding (large package)
Chocolate cake mix
Snickers Bars (one for each person eating), cooled in the fridge
Whipped Topping

Directions: 
Bake any type of Chocolate cake.   Cut it into little squares and place a few squares in each dish.   Pour chocolate pudding over the cake pieces.   Chop up or Blend the Snickers bars in the blender.   Layer them on the Jell-0 and Cake.  Repeat layering if doing in trifle dish.   Add Whipped topping and sprinkle some bits of candy bar on top.

Miso Glazed Salmon

Our kids devour this.  We serve it over mashed potatoes or next to garlic mashed potatoes.  You can get Miso in the Oriental isle in your local grocery store. Ready in 20 minutes.  Serves 4.

Ingredients:
1/4 cup brown sugar, packed
2 tablespoons low sodium soy sauce
2 tablespoons hot water
2 tablespoons miso (soybean paste)
4 salmon fillets (about 1 inch thick)
cooking spray
1 tablespoon fresh chives, chopped

Directions:1. preheat broiler.
2. combine first 4 ingredients, stirring with a whisk.
3. arrange fish in a shallow baking dish coated with cooking spray.
4. spoon miso mixutre evenly over fish.
5. broil 10 minutes or until fish flakes easily when tested with a fork,
6. sprinkle with chives

Chocolate Cool Whip Cookies

Yum!  You'll never get enough of these.

 Ingredients:
2 large Hershey Bars (8 oz.) w/ almonds
    (or 1 lb dipping chocolate)
1 8 oz pkg Cool Whip
Vanilla wafer crumbs
Extra toasted almonds

Directions:
Melt chocolate slowly in microwave, stirring
Every 30 seconds.   Remove from heat and stir
In cool whip and nuts.   Cool until firm.   Shape
Into balls and roll in wafer crumbs and finely
Diced nuts.

Variation:   Add 1 c. ice cream instead of Cool
Whip.   Beat until fudgelike and roll in
Chopped nuts.

Mac and Cheese Casserole Cups

Ok.  This is soooo fun in the little cups.  Delish!

Ingredients:
3 cups skim milk
1/4 tsp. pepper
2 ½ tbsp all purpose flour
12 oz. (1 ½ cups) reduced-fat, shredded mild cheddar cheese
¾ cup light shredded mozzarella cheese
½ cup grated parmesan cheese
8 oz. elbow macaroni, cooked and drained
Paper muffin cups

Directions:
(1) Preheat oven to 350. (2) Place flour and pepper in medium saucepan, slowly add 1 cup of milk, stirring constantly until smooth. (3) Add the remaining milk, stirring thoroughly. (4) Place on stove and simmer 15 minutes, stirring occasionally, until sauce thickens (sometimes this takes 20 minutes, it really needs to be thick). (5) Stir in all cheese until blended (reserving ½ cup of cheddar). (6) Add macaroni, stirring gently to coat well. (7) Line muffin tin with paper muffin cups and place one scoop of mixture into each cup. (8) Top with reserved ½ cup shredded cheddar. (9) Bake 15 minutes or until golden brown. (10) Cool for 5 minutes before serving.
 

Slow Cooker Pepper Steak

This is my Sunday afternoon go-to!  It is amazing over mashed potatoes.  Serves 4-6.

Ingredients:
2 pounds beef sirloin
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1 tsp minced garlic
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can diced Italian-style tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt

Directions:
Put Steak in crockpot.   Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, garlic, soy sauce, sugar, and salt.

Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

Soft Chocolate Chip Cookies

These are my favorite!  So soft and chewy, I could eat a dozen in one sitting.  Makes 72 cookies so you can share with your neighbors.

Ingredients:
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

Directions:Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown

Bowtie Pasta with Sausage, Tomatoes, and Cream

Another winning pasta recipe!
Ready in 45 minutes.  Serves 6.

Ingredients:
1 (12 oz) package pasta of your choice (we did curly roni, the original recipe called for bow tie)
2 tablespoons olive oil
1 pound sweet Italian Sausage, crumbled
1/2 tsp. red pepper flakes
1/2 cup diced onion
3 cloves garlic, minced
1 (28 oz) can Italian-style plum tomatoes, drained and coarsely chopped
1 1/2 cups heavy cream (I used cream and half and half)
1/2 tsp. salt
3 tablespoons minced fresh parsley

Directions:
Bring a large pot of lightly salted water to a boil.   Cook pasta in boiling water for 8-10 minutes, or until al dente; drain.

Heat oil in a large, deep skillet over medium heat.   Cook sausage and pepper flakes until sausage is evenly brown.   Stir in onion and garlic, and cook until onion is tender.   Stir in tomatoes, cream, and salt.   Simmer until mixture thickens, 8-10 minutes.

Stir cooked pasta into sauce, and heat through.   Sprinkle with parsley. 

Homemade French Bread

My wonderful sister-in-law shared this recipe with me.  Nothing is better than homemade french bread as a side to your meal.  Yields 2 loaves.

Ingredients:
2 1/2 cups warm water
2 T sugar
2 T dry yeast
1 T salt
2 T oil
6 cups flour

Directions:
Mix all ingredients.   Knead for 6-8 minutes.   Place in a large bowl sprayed with non-stick spray.   Cover and let rise 4 times, kneading well between risings.  
To form into loaves, divide dough in half.   Roll each half into a rectangle.   Roll up jelly-roll style from long end.   Pinch ends to seal.   Put on greased baking sheet seam-end down.   Cut about 5 slits into top of bread.   Cover with egg wash.   Sprinkle with sesame seeds, if desired.   Let rise until double.   Bake in 350 degree oven for 20-25 minutes, or until golden brown.

**For the longest time I found that any bread I made would rise slowly.  I created this little trick . . .  I put a wet clean wash cloth in the microwave for 30 seconds.  I take the wash cloth out and immediately put my bowl of dough covered with a thin cloth inside the microwave to rise.  Don't turn on the microwave, just let the bread rise in that moist warmish atmosphere.  Works for me every time! 

Soft Gingersnap Cookies

The most delicious soft gingersnap you'll ever taste!

Ingredients:

3/4 cup butter
1 cup sugar
1 egg
1/4 cup molasses
2 1/4 cup flour
1 tsp baking soda
2 tsp ground ginger
3/4 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp salt

small bowl of sugar for rolling

vanilla ice cream, optional for making it into an ice cream sandwich

Directions:

1. Preheat oven to 350 degrees. 

2. In a stand mixer cream the butter and sugar. 

3. Add egg and molasses and mix well.

4. Add flour, baking soda, ground ginger, cinnamon, ground cloves, and salt and mix until well combined. 

5. Shape into balls and roll in a small bowl of sugar. 

6. Bake for 8-10 minutes. Mine come out perfectly at 10 minutes. Cool for 2-3 minutes and then move over to a cooling rack. 

These taste great fresh from the oven, but they taste even better the next day after being stored in an air-tight container. They store well in a freezer bag in the deep freeze for up to 3 months. They are super tasty the next day (after being saved in an air-tight container) served with a scoop of vanilla ice cream at the side or smooshed in between two cookies in an ice cream sandwich.