WILD MUSHROOM STRUDEL

WILD MUSHROOM STRUDEL

8-12 sheets filo dough
1 c. sliced portobello mushrooms
1 c. sliced crimini mushrooms
1 c. sliced shitake mushrooms
2 lg. shallots, minced
1 c. sherry
1/2 c. brandy
4 tbsp. chopped parsley
Tabasco, Worcestershire, and soy sauce
3 oz. cream cheese
1 c. cream
9 tbsp. butter
4 tbsp. flour

Melt 3 tablespoons butter in a saucepan and add the flour. Cook
briefly and add the cream. Simmer on low heat to make a very thick
sauce. In another saucepan, melt 2 more tablespoons butter and saute
the shallots. Cook until light brown, and add the mushrooms. Stir well
and cook 3 to 5 minutes. Add the sherry, brandy, and some dashes (3-6)
of Tabasco, (1-3) Worcestershire, (3-6) soy sauces. Stir in 3
tablespoons chopped parsley and cook until reduced by half. Stir in
the cream sauce and cool.

Melt the remaining butter. Lay out a sheet of filo and brush it
quickly with butter. Fold in half (from left to right) and butter
again. Lay a 1 1/2 tablespoon bead of cream cheese on middle bottom of
dough, then 3 times as much mushroom stuffing. Roll 1 turn, fold the
ends (sides) in, and paint with butter. Roll up the rest of the way,
and fold the corners in at the last turn. (1 down, 7 to 11 to go!)
Repeat with remaining sheets.

Place all the rolls on a baking sheet and bake in a preheated 425
degree oven for 5 to 8 minutes. Serve warm, with sour cream or any
sauce. (Or combine 4 oz. brandy, 2 oz. port wine, and 2 tablespoons
chopped shallots in a saucepan. Bring to a boil and reduce by 2/3's.
Stir in 8 tablespoons unsalted butter, 1 tablespoon at a time. Keep
warm over low heat and serve over the strudel.) Makes 8-12 rolls.

Sausage Hash Brown Bake

Sausage Hash Brown Bake

2 pounds pork sausage
2 cups (8 ounces) shredded Cheddar cheese
1 can cream of chicken soup, undiluted
1 (8 ounce) carton French onion dip
1 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/8 teaspoon pepper
1 (30 ounce) package frozen shredded hash
brown potatoes, thawed

In a large skillet, cook sausage. Drain well.

In a large bowl, combine 1 cups cheese and the next 7 ingredients.
Fold in potatoes. Spread half into a greased shallow 3 quart baking
dish. Top with sausage and remaining potato mixture. Sprinkle with
remaining cheese. Cover and bake at 350 degrees F for 45 minutes.
Uncover and bake 10 minutes longer or until heated through.

Serves 10.

Slow-Cooked Hamburger and Noodle Soup

Slow-Cooked Hamburger and Noodle Soup
Serves: 6

1 lb. lean or extra-lean ground beef
1 medium onion, coarsely chopped
1 stalk celery, cut into 1/4-inch slices
1 (1.15-oz.) pkg. dry beefy mushroom recipe soup mix
1 (14.5-oz.) can diced tomatoes, undrained
3 cups water
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups Frozen Mixed Vegetables, thawed, drained
2 oz. (1 cup) uncooked fine egg noodles

1. Brown ground beef in large skillet until thoroughly cooked, stirring
frequently. Drain well.

2. In 4 to 6-quart slow cooker, combine cooked ground beef and all remaining
ingredients except mixed vegetables and noodles; mix well.

3. Cover; cook on low setting for 6 to 8 hours.

4. About 20 minutes before serving, add thawed vegetables and egg noodles to
soup; mix well. Increase heat setting to high; cover and cook an additional
15 to 20 minutes or until vegetables are crisp-tender and noodles are
tender.

Zucchini & Potatoes Au Gratin

Zucchini & Potatoes Au Gratin

Ingredients:

3 cups potatoes, peeled and cooked
3 cups zucchini, sliced (1/2 inch)
2 Tbs. water
3 Tbs. butter
3 Tbs. flour
1 Tbs. chicken bouillon granules
1 1/2 cups milk
1 cup cheddar cheese, shredded
2 Tbs. pimento, chopped
1/2 tsp. thyme
1 tin, french fried onions

General Info:

Preheat oven to 350°

Instructions:

1. In a medium saucepan cook the zucchini in the water for 5 minutes
or until just tender; drain and set aside

2. Melt butter in the saucepan, add flour and bouillon granules

3. Gradually stir in milk;cooking until sauce is thick and smooth.

4. Remove sauce from heat, stir in cheese, pimento and thyme; keep
stirring until cheese melts.

5. In a medium greased casserole dish, layer 1/2 of the potatoes,
zucchini and then sauce. Repeat layers ending with sauce.

6. Bake uncovered for 25-30 minutes until casserole is bubbly and
heated through. Sprinkle with French fried onions to cover and bake an
additional 2 or 3 minutes to warm.

Candied Cherry Tomatoes

An interesting use for all those tomatoes I'm going to have some week in September...

Candied Cherry Tomatoes

Ingredients:

3 tablespoons margarine
1/4 cup onions -- chopped
4 cups cherry tomatoes
1/2 cup packed brown sugar -- or honey
3/4 teaspoon salt
1 1/2 cups bread crumbs -- buttered

Instructions:

1. Wash and drain cherry tomatoes; remove stems.
2. Melt margarine (not diet margarine) in skillet. Add tomatoes, 6
tablespoons brown sugar or honey and salt.
3. Cook very slowly until liquid evaporates. Be careful not to let
tomatoes stick or scorch.
4. . Put mixture in baking dish. Top with buttered bread crumbs and
remaining brown sugar or honey.
5. Bake in preheated 350-degree oven until crumbs are browned about 20
minutes.

Quick and Easy Tuna Bagels

From FlyLady's walking tour last year, this was NY

Quick and Easy Tuna Bagels
Serves 6

3 (6 ounce) cans tuna
3 tablespoons mayonnaise (low fat if you have it)
4 1/2 tablespoons relish
3 teaspoons dried dill
Salt and pepper to taste
6 low-fat cheddar cheese slices
6 bagels, toasted (whole wheat)

Toast the bagels. Mix tuna, mayonnaise, dill, salt and pepper to taste and relish in bowl.

Divvy up the tuna and plop on top of each bagel half, top with a slice of cheese and broil till the cheese melts (in your toaster oven or broiler).

Sweet Potato Balls

Sweet Potato Balls

1 (20 ounce) can sliced pineapple
1 (28 ounce) can sweet potatoes or yams
1 cup brown sugar
2 tablespoons margarine, softened
1/4 teaspoon lemon extract
Cinnamon, to taste
Nutmeg, to taste
10 red maraschino cherries
2 cups corn flakes, crushed
3 tablespoons brown sugar

Drain the sliced pineapple. Mix crushed corn flakes and 3 tablespoons
brown sugar in a shallow dish and set aside. Spray a cookie sheet with
Pam. Place 10 slices of pineapple on cookie sheet. Drain sweet
potatoes. Mash them with a fork. Add 1 cup brown sugar, lemon extract,
cinnamon, nutmeg and margarine. Beat with an electric mixer until
fairly smooth. With your hands, form 10 balls of the sweet potato
mixture and roll in corn flakes mixture, coating well. Place a ball on
each pineapple slice and top with a cherry. Refrigerate until ready to
bake. Dot with extra butter and bake at 350 degrees F for 25 minutes.

Mexican Casserole

Mexican Casserole

1 lb hamburger, cook and drain
1 large onion, chopped
1/2 cup ro-tel tomatoes or chile-seasoned tomatoes
1 small can of enchilada sauce
1 cup cream of chicken soup
1 cup cream of celery soup
1 cup mexican blend cheese, shredded
10 corn tortillas, broken up

Mix all ingredients except the cheese and tortillas. Layer hamburger mixture with cheese and tortillas ending with cheese on top. Bake at 400 degrees for 20 minutes.

Sausage Cornbread Bake

Sausage Cornbread Bake

1 pound bulk sausage
1 cup chopped onion
2 eggs
1 1/2 cups self-rising corn meal mix
1 (17 ounce) can cream-style corn
3/4 cup milk
1/4 cup vegetable oil
2 cups shredded sharp Cheddar cheese

Grease a 10-inch cast iron skillet or 2-quart baking dish. Sauté
sausage and onion in medium skillet until sausage is browned and onion
is tender; drain.

Beat eggs in large mixing bowl. Add corn meal, corn, milk and oil;
blend thoroughly. Pour half of corn meal mixture into prepared pan;
sprinkle evenly with sausage mixture and cheese. Pour remaining corn
meal mixture over sausage and cheese. Bake at 425 degrees F for 30 to
35 minutes or until deep golden brown.

Cool for 10 minutes before serving.

Yields 6 to 8 servings.

Hash Brown Potato Casserole

My Mother makes this recipe a lot in the cooler months, yum!

Hash Brown Potato Casserole:

8 oz. sour cream
2 lbs. frozenhash brown potatoes
1/2 stick softened butter
1-10-3/4 oz. can of Cream of Cheddar soup
1-10-3/4 oz. can of Cream of Chicken soup
2 cups Cheddar cheese, grated

Mix all ingredients together except 1 cup cheddar cheese. Bake in a 13"
x 9" pan at 375 degrees for 45 minutes. Cover with remaining cheddar
and bake for 15 minutes more.

Apple Grunt

Apple Grunt

1/2 cup granulated sugar
2 tablespoons butter
1 egg
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2 cups sliced apples
1/2 cup sour milk or buttermilk
1/2 teaspoon vanilla extract
6 tablespoons brown sugar
1 1/2 tablespoons flour
1/2 teaspoon cinnamon
1 1/2 tablespoons butter

Cream sugar and butter together; add egg and mix.

Blend flour, salt and baking powder together and add to mixture. Mix
baking soda with milk and vanilla extract; mix all together. Add apple
slices and pour batter into a buttered baking dish.

In a separate bowl, combine brown sugar, flour, cinnamon and butter,
mixing until of crumb texture; sprinkle over apple batter. Bake at 375
degrees F for 35 to 40 minutes.

Serve hot with rich milk, half-and-half or a scoop of ice cream.

Makes 4 generous servings.

Barley-Mushroom Casserole

Barley-Mushroom Casserole

2 Tbsp. unsalted butter
2 shallots or 4 green onions, coarsley chopped
4 ounces mushrooms, trimmed and sliced
3/4 cup barley
1-3/4 cup vegetable or chicken broth
1/4 tsp. thyme, crumbled
1/4 tsp. black pepper

Melt butter in 2qt. casserole over low heat. Add shallots and saute, stirring
occasionally, until golden brown, about 5-7 minutes. Add the barley, stock,
thyme and pepper and bring to a boil over high heat. Reduce the heat to low,
cover and simmer for 45 minutes, stirring occasionally.
At this point, the barley can be coled to room temp and stored. Freeze in a
labeled, 1-qt container for up to 1 month.
To serve, Thaw in the frig overnight, preheat oven to 325. Transfer to a
1-qt. casserole, breaking up the barley with a wooden spoon. Stir in 1/4 cup
water and the sliced green onions. Bake covered for about 30-35 minutes or
until heated through.

Baked Lentils with Bacon

Baked Lentils with Bacon

1/2 pound bacon, diced
1 pound dried lentils
2 teaspoons salt
16 ounces tomato sauce
1/2 cup packed brown sugar
2 tablespoons prepared mustard
1/2 cup molasses
1 teaspoon onion salt
1/2 cup catsup

Partially cook bacon and drain. Put into Dutch oven with lentils, salt
and 4 cups water. Bring to boil, cover, and simmer 30 minutes, or
until lentils are tender but not mushy.

Add remaining ingredients and pour into a greased 2-quart casserole.
Cover and bake at 250 degrees F for 2 hours, or until most of liquid
is absorbed.

Garbanzo Patties

Garbanzo Patties


Patties may be served as is, or with a gravy. Alternately, they may be
used in place of a burger on a sandwich.

1 (15 ounce) can garbanzos, rinsed and drained
1 cup finely chopped walnuts
1 cup quick (not instant) oatmeal (dry, not cooked)
1 medium onion, chopped
1 teaspoon salt, or to taste
1 tablespoon soy sauce
1 teaspoon ground sage

In a mixing bowl, combine all the ingredients. With wet hands, form
mixture into eight patties. Fry until nicely browned in a lightly
oiled skillet, turn and fry on the other side. To reduce fat, patties
may be arranged on a cookie sheet and baked in a 350 degree F oven for
about 20 minutes (turn patties halfway through baking time)

Calico Beans

Calico Beans

1/4 pound bacon, 1/2-inch pieces
1 medium onion, chopped
1 pound ground beef
1/2 cup packed brown sugar
1/2 cup catsup
1 tablespoon prepared mustard
1 teaspoon salt
1 (16 ounce) can baby lima beans, drained
1 (16 ounce) can pork and beans
1 (16 ounce) can kidney beans, drained

Cook and drain bacon. Brown onion in bacon drippings and set aside.

Discard drippings and brown beef in skillet. Drain off excess fat.

Combine beef, bacon and onion with remaining ingredients; mix well.
Put into a greased 2 1/2-quart casserole, then cover and bake at 300
degrees F for about 1 1/2 hours.

Easy Breakfast Casserole

I have made egg casseroles before but never using a box of croutons. If you are pressed for time this is a good solution!

Easy Breakfast Casserole

1 box of croutons
1 pound sausage
1 cup grated cheese
6 eggs
1 soup can of milk
1 can mushroom soup
1 teaspoon dry mustard
salt and pepper to taste

Spread croutons in a 9 X 13 inch casserole dish. Brown sausage and drain. Sprinkle sausage over croutons. Sprinkle cheese over sausage. Beat eggs in a large bowl. Add milk , mustard, salt and pepper, stir, and pour over top of casserole.

Cracker Barrel's Hashbrown Casserole

Cracker Barrel's Hashbrown Casserole

2 pounds frozen hash browns -- thawed
1/2 cup margarine -- melted
1 can cream of chicken soup -- condensed
1 pint sour cream
1/2 cup onion -- chopped
2 cups cheddar cheese -- shredded
1 teaspoon salt
2 cups Cornflakes -- crushed
1/4 cup margarine -- melted

Combine melted margarine, soup sourcream, onion and cheese. and mix with
hashbrowns. Put all in a 3 quart casserole. Saute cornflakes in margarine and
sprinkle on top. Cover and bake at 350 degrees for about 40 minutes.

Hawaiian Pineapple Baked Beans

Hawaiian Pineapple Baked Beans

8-10 servings

1 pound ground beef
1/2 cup chopped onions
1/2 cup ketchup
1/2 cup bottled hot-style barbecue sauce
2 tablespoons packed brown sugar
1 (16 ounce) can pork and beans, undrained
1 (15 ounce) can spicy chili beans, undrained
1 (8 ounce) can pineapple tidbits, drained (juice pack)

In a skillet, cook ground beef and onion over medium heat until meat
is brown and onion is tender; drain.

Add ketchup, barbecue sauce, and brown sugar; stir to combine. Stir in
beans and pineapple; transfer to an ungreased 2-quart casserole dish.

Bake, uncovered, in a 350 degree F oven for 1 hour or until mixture is
bubbly and heated through.

Low-Fat Fettuccine Alfredo

Low-Fat Fettuccine Alfredo

8 ounces dry fettuccine pasta
1 tablespoon olive oil
1 cup evaporated skim milk
1/3 cup grated Parmesan cheese
1/2 teaspoon dried basil
1 1/2 lemons, juiced
1 pinch ground black pepper

Cook pasta according to package directions. Drain; immediately return
to pan. Add olive oil; toss to coat. Add evaporated milk, 1/3 cup
Parmesan cheese, dried basil, lemon juice and pepper. Cook over
medium-high heat until bubbly, stirring constantly.

4 servings

HOT ARTICHOKE DIP

HOT ARTICHOKE DIP

2 cans (not marinated) artichokes, drained and quartered
1 c. mayonnaise
1 c. Parmesan cheese
8 oz. pkg. shredded Mozzarella cheese
Pinch of garlic salt, onion salt, salt and pepper

Mix all ingredients in a 1-quart casserole dish. Bake at 350 degrees
for 1/2 hour. Serve with crisp crackers for dipping. Delicious hot.
(Recipe can be cut in half.)

APPLESAUCE COOKIES

APPLESAUCE COOKIES

2 3/4 c. flour
1 1/2 c. brown sugar, packed
1 tsp. salt
1/2 tsp. soda
3/4 c. applesauce
1/2 c. shortening
2 eggs
1 tsp. cinnamon
1/4 tsp. cloves
1 tsp. vanilla
1 c. chopped nuts, optional
1 (6 oz.) pkg. chocolate chips

Mix all ingredients thoroughly. Drop dough by level tablespoonfuls
2-inches apart on un greased baking sheet.

Bake 10 minutes or until almost no imprint remains when touched with
finger. Remove from baking sheet and cool. Yield 4 1/2 to 5 dozen cookies.

Apple Cinnamon Pancakes - TNT

The kids ate a ton of these! It smelled very fall like in the kitchen while they were cooking. Which is perfect because it's only 60 degrees today.

Apple Cinnamon Pancakes

Ingredients:
3 cups water
1/4 cup dry milk powder
4 eggs
2 1/2 cups all-purpose flour
1/2 cup whole wheat flour
4 t baking powder
1 t salt
2 t ground cinnamon
1 15 oz. can applesauce

Put all ingredients into mixing bowl, whisk together until almost smooth.



For each pancake, pour 1/4 cups of batter on hot griddle, bake over
medium heat, turning when bubbles appear. Serve with butter and syrup.

I usually use less than 1/4 cup for each pancake, that makes nice kid sized pancakes.

Spicy Ravioli Salad

Spicy Ravioli Salad

1 pkg. (25 ounces) frozen beef or sausage ravioli
1 can (10 ounces) diced tomatoes and green chilies. undrained
1 can (8 3/4 ounces) whole kernel corn, drained
1 bottle or can (8ounces) taco sauce
1 can (2 1/4 ounces) sliced olives, drained
1 small cucumber, peeled and chopped
1 small red onion, sliced
2 garlic cloves. minced
1/4 tsp. cumin
1/4 tsp. salt
1/4 tsp. pepper

Cook ravioli according to package directions. Meanwhile, combine remaining ingredients in a large bowl. Drain ravioli; stir into tomato mixture. Cover and refrigerate for at least 2 hours.

Taste of Homes Country Cooking.

Fat-Free Rice Pudding

Fat-Free Rice Pudding

1 quart skim milk
1/3 cup (heaping) rice
6-8 tablespoons granulated sugar
1 teaspoon vanilla extract
Dash of salt

Cook uncovered and simmer for 40 minutes. Pour it into a container,
cover and let sit at room temperature for a couple of hours. Sprinkle
with cinnamon to taste. This thickens as it sits. Refrigerate,
although it's never as good as at room temperature. (Also, when
cooking, you will need to skim the skin that forms on top.)

Bacon Horseradish Dip

Bacon Horseradish Dip

Ingredients:

1 c Mayonnaise
1 c Sour cream
1/4 c Bacon (bits is fine)
1/4 c Horseradish

Instructions:
Stir all ingredients until well mixed. Cover; chill.
Makes 2 cups.

Mrs. Field's Pecan Pie Brownies

Mrs. Field's Pecan Pie Brownies

1/2 cup vegetable shortening
1/2 cup brown sugar
2 tablespoons molasses
2 tablespoons dark Karo syrup
2 egg yolks, beaten
1 1/2 cups flour
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup pecan pieces
16 pecan halves
1 tablespoon dark Karo syrup (for pecan halves)

Mix pecan halves with 1 tablespoon of dark Karo syrup and set aside.

Beat shortening with brown sugar until creamy. Add molasses, 2
tablespoons dark Karo syrup and pecan pieces; blend. Beat in egg yolks
and vanilla extract.

Measure flour, add baking powder, baking soda, and salt.

To batter slowly mix in dry ingredients until all ingredients are
blended well.

Place in an 8-inch square greased baking pan. Top batter with arranged
pecan halves that have been mixed with the dark Karo syrup.

Place baking pan in a preheated oven at 350 degrees F for 25 to 30
minutes.

Red Onion Rings

"Some Good" Onion Rings

Peel and slice red onions into rings. Use only red onions! The amounts
you use in this recipe will depend entirely upon the amount of onion
you use.

In a paper bag, mix about a cup of white flour with paprika and 1
tablespoon salt. Dip the onion rings in buttermilk, then shake them
well in the bag of flour and fry them in hot, deep fat.

PHILADELPHIA CREAM CHEESE POUND CAKE

PHILADELPHIA CREAM CHEESE POUND CAKE

1 lb. butter
1 (8 oz.) pkg. Philadelphia cream cheese
6 eggs
3 c. sifted flour
3 c. sugar
1/2 tsp. vanilla extract
1/2 tsp. almond extract

Cream butter with sugar and cream cheese; then add eggs one at a time,
alternating with flour, beating well.

Put in COLD oven. Turn oven to 325 and bake about 1 1/2 hours. Let
cool in pan about 15 minutes. Remove from pan and cool completely on rack.

CLAM FRITTERS

My hubby love clam strips, I'm thinking this will be a good make at home replacement!

CLAM FRITTERS

1 pt. soft clams
2 c. flour
2 1/2 tsp. baking powder
1/4 tsp. pepper
1/2 tsp. salt
2 eggs
1/2 c. milk
Clam juice

Drain clams and chop fine. Sift flour and baking powder. Beat eggs.
Add clam juice and milk. Add slowly to flour; mix well. Add clams,
salt and pepper. Drop from spoon into hot fat (375 degrees), fry until
golden brown. Serve while hot.

Cinnamon Rolls - using starter

Cinnamon Rolls

2 cups flour
1 cup milk
1 cup Amish Friendship Bread Starter
3 teaspoons granulated sugar
1 egg
1/2 cup shortening
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder

Combine flour, milk and starter and let set at room temperature
overnight or 10 to 12 hours. Stir down.

Combine sugar, egg, shortening, salt, baking soda and baking powder.

Add both mixtures into a bowl all at once to stir down. Pour dough out
on well-floured board. Knead until no longer sticky. Roll out to
1/2-inch thickness in a rectangle shape. Brush dough with soft butter.

Topping
1/4 cup granulated sugar
1 tablespoon cinnamon
1/2 cup crushed nuts

Mix well. Sprinkle cinnamon-sugar mixture over dough. Beginning at
wide side, roll up, and seal seam. Cut 1-inch slices. Place on
well-greased cookie sheet. Let rise 30 minutes. Bake at 350 degrees F
for 30 to 35 minutes.

SINFUL SOLE

SINFUL SOLE

4 sole fillets
1/3 cup cornmeal
1/3 cup all-purpose flour
1 teaspoon salt
1/2 t paprika
1/2 t onion powder
1/2 tn garlic powder
1/8 t ground black pepper
1 egg lightly beaten
1 T water
1/2 cup vegetable oil

Rinse fish and pat dry. Combine cornmeal, flour, salt, paprika,
onion powder and pepper on sheet of plastic wrap or wax paper.
Combine egg and water in shallow dish or pie plate. Dip fish in egg
mixture then coat with cornmeal mixture. Preheat a deep fryer, fry fish for 7 minutes on each side then drain on paper towels.

Lemon Pudding Cheesecake Pie

Doesn't get much easier than this!

Lemon Pudding Cheesecake Pie

1 pkg. Cream cheese (8oz.)
2 c. Milk
1 pkg. Lemon instant pudding
1 Graham cracker pie crust

Soften cream cheese, blend with 1/2 cup milk. Add 1 1/2 cup milk to
pudding mix. Beat slowly with beater, just until well mixed. Pour into
crust and chill.

Homemade Graham Crackers

Another one from my email. I'm not sure I'd tackle this but, maybe

Homemade Graham Crackers
This recipe clones the "honey" variety of graham crackers (that's the plain, most
common variety). If you want to clone the "cinnamon" variety, drop down
to the "tidbits" below.

1/3 cup shortening
3/4 cup plus 1 tbsp granulated sugar
3 Tbsp honey, warmed
1-1/2 tsp vanilla
1-3/4 cup whole wheat flour
1-1/4 cup all-purpose flour
1-1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 cup plus 2 tbsp water

Preheat oven to 300 degrees. combine shortening with sugar, honey (warmed
for 20 to 30 seconds in the microwave), and vanilla in a large bowl. blend
with an electric mixer until smooth. combine flours, salt, baking powder,
and baking soda in another large bowl, and then add the dry mixture to the
wet ingredients and blend well with an electric mixer. Slowly add the
water to the mixture while beating. you may have to mix by hand until the
mixture forms a large ball of dough. divide the dough in thirds and roll
1/3 out in the shape of a rectangle that is at least 1/16 inch thick on
wax paper. This dough should be paper thin! It will double when cooked to
the desired 1/8-inch thickness. use a knife to trim the dough so that it
has straight edges in the shape of a rectangle slightly smaller than the
size of the baking sheet you are using. Grease the baking sheet with a
light coating of shortening. turn the dough over onto the baking sheet,
and carefully peel away the wax paper. Use a knife to score the dough in 5
x 2 3/8-inch rectangles. Use a toothpick to poke holes that are 1/4-inch
apart across the entire surface of the dough. Bake for 22 to 24 minutes or
until the dough begins to turn light brown around the edges. be sure to
turn the baking sheet around about halfway through the cooking time. Cool
the graham cracker sheets before breaking them apart along the scored
lines. Repeat the process with the remaining dough.

Makes 44 crackers.

Tidbits.... if you would like to clone the cinnamon variety of graham
crackers, simply combine 1 1/2 teaspoons cinnamon with 2 tablespoons
granulated sugar in a small bowl. before you put the graham cracker dough
in the oven, sprinkle a light coating of this cinnamon/sugar mixture over
the top surface of the dough. Shake the baking sheet around gently to
evenly distribute the cinnamon/sugar and bake as instructed.

Jr. Chefs of America

Jr. Chefs of America is a cute website for kids & adults. It's focus is empowering kids today, for better choices tomorrow.

After watching the webisode for "Mac Attack" I not only have a taste for mac & cheese, I know that my kids can help and will love to watch the videos!

I also watch Chef Mom for good kid friendly & prepared recipes!

Cool new widget & lots of yummy dessert recipes!

Top 20 Dessert Recipes

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Baked Ham Steaks with Shredded Sweet Potatoes

This sounds like a perfect use for leftover ham!

Baked Ham Steaks with Shredded Sweet Potatoes
1 1/2 lbs. Ham Steak, thick cut
1 cup Pineapple or Orange Juice
2 Sweet Potatoes
3 Tbsp. Maple Syrup
1/2 cups Raisins

In a food processor shred sweet potatoes; set aside.
Place ham steaks in a large baking dish coated with cooking spray. Preheat
oven to 325 degrees. (Alternative speed option: Cut steaks into chunks and
pan
fry.)
Prepare Pineapple Glaze: Combine cup of juice (pineapple or orange) with one
Tbsp. brown sugar, if desired. Stir and pour over ham in baking dish or over
ham chunks in skillet. Bake about 15 - 20 minutes, or sauté until lightly
browned.
Melt margarine in another large nonstick skillet. Add sweet potatoes and
cook over medium-high heat about 3 minutes, stirring constantly.
Add raisins and maple syrup; continue cooking until potatoes are tender.
Serve ham steaks or chunks alongside the sweet potato side dish to make a
hearty-but-light meat and potatoes meal.
Serves 4

Bennigan's Baked Monte Cristo Sandwich

Bennigan's Baked Monte Cristo Sandwich

4 (1 ounce) slices Swiss cheese
4 (1 ounce) slices cooked turkey
8 slices firm white bread
3 eggs
2/3 cup milk
1 envelope dry onion soup mix
3 tablespoons butter or margarine
Dijon mustard for dipping sauce

Heat oven to 450 degrees F.

Place 1 slice of cheese and 1 slice of turkey on each of 4 bread slices.

In pie plate beat eggs, milk, and dry soup mix until well blended. Dip
each sandwich into egg mixture, spooning onion pieces onto bread. Make
sure all egg mixture is used. Place butter in 15 x 10-inch jellyroll
pan. Set in oven a couple of minutes to melt butter.

Carefully place sandwiches in pan and drizzle any remaining egg
mixture over them. Bake 5 minutes. Carefully turn sandwiches and
continue baking until golden brown. Serve with Dijon Mustard Dipping
Sauce.

Dijon Mustard Dipping Sauce
1/2 cup sour cream
2 tablespoons milk
1 tablespoon Dijon mustard

Mix well and then chill until ready to serve.

Mashed Potato Casserole

This sounds good for a holiday side dish!

Mashed Potato Casserole

8 large baking potatoes
8 oz. sour cream
3 oz. cream cheese
1/4 cup butter, melted
1/4 cup milk
2 clove garlic, minced
1/2 tsp. dried dill weed
Salt and pepper to taste
1/2 cup Parmesan cheese, grated

Boil potatoes until tender. Beat potatoes along with sour cream, cream
cheese, butter milk, garlic, dill weed and salt and pepper. Place in a
casserole dish and sprinkle with Parmesan cheese. Bake at 350 degrees
for 30 minutes.

Concord Grape Sorbet

Maybe I'll make this in the ice cream maker!

Concord Grape Sorbet

1 lb Concord grapes
1/2 cup sugar
1 tbsp Lemon Juice

1. Pass the grapes through the fine grill of a food mill. You should have about 1 cup (250 mL) thick juice. Discard seeds and skins; set the juice aside.

2. Place sugar in a heatproof bowl. Pour over ¾ cup boiling water and stir until sugar dissolves. Stir in the grape and lemon juices; refrigerate for 4 to 6 hours or overnight.

3. Pour mixture into an ice cream machine and churn according to the manufacturer' s instructions.

4. Keep frozen until serving and serve with the hazelnut wafers.

Makes about 2 cups

Cider Spice Cupcakes with Penuche Fudge Icing

These sound like a yummy Fall treat


Cider Spice Cupcakes with Penuche Fudge Icing

Recipe By :Marilyn Bentz Crowley
Serving Size : 12 Preparation Time :0:00
Categories : cupcakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
2 cups Pastry Flour -- (500 mL)
2 Teaspoons baking powder -- (10 mL)
1 Teaspoon cinnamon -- (5 mL)
1/2 Teaspoon allspice -- (2 mL)
1/4 Teaspoon Nutmeg -- (1 mL) freshly grated
1/4 Teaspoon salt -- (1 mL)
1 cup brown sugar -- (250 mL)
1/2 cup butter -- (125 mL) softened
3/4 cup Cider -- (175 mL)
2 eggs
1 Teaspoon Vanilla -- (5 mL)
Penuche Icing
1/4 cup butter -- (50 mL)
1/2 cup brown sugar -- (125 mL)
1/4 cup whipping cream -- (50 mL)
1/2 Teaspoon vanilla -- (2 mL)
2 3/4 cups icing sugar -- (300 mL)

1. To measure flour, stir, then spoon into measuring cup before leveling with a knife.

2. Preheat oven to 375º F (190ºC).

3. Line 12 muffin cups with paper liners. In a large mixing bowl, thoroughly stir flour with baking powder, spices and salt. Add sugar, butter, cider, eggs and vanilla.

4. Using an electric mixer, mix ingredients until flour is moistened, then whip at high speed for 1 minute. Stop and scrape sides of bowl; beat on high for another minute or until batter is lighter in colour and fluffy.

5. Dividing equally, spoon batter into cups. Bake in centre of preheated oven for 15 to 18 minutes or until a cake tester inserted into the centre of the cupcake comes out clean. Cool cupcakes, still in muffin tin, on a rack.

6. To make icing, melt butter in a small saucepan over medium heat; add brown sugar and cream. Stirring occasionally, bring to a boil; boil 1 minute. Remove from heat and stir in vanilla. Cool 15 minutes in pan on a rack without stirring. Then stir in icing sugar until smooth. Immediately ice cooled cupcakes, as frosting sets into fudge within minutes. Covered, cupcakes keep well for 2 to 3 days at room temperature.

Makes 12 cupcakes

Description:
"These cupcakes are quite portable with a firm icing that stays in place yet is amazingly smooth and luscious."
S(Internet Address):
"http://www.lcbo. com/lcbo- ear/RecipeContro ller?action= recipe&language= 1&recipeID= 2367&recipeType= 1"
Copyright:
"Holiday 2005"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 391 Calories; 14g Fat (32.3% calories from fat); 3g Protein; 64g Carbohydrate; trace Dietary Fiber; 73mg Cholesterol; 264mg Sodium. Exchanges: 0 Grain(Starch) ; 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 3 Other Carbohydrates.

Cracker Jack

Cracker Jack

3 quarts popped corn
1 cup brown sugar, firmly packed
1/2 cup butter
1/4 cup corn syrup
1/2 teaspoon salt
1/8 teaspoon cream of tartar

Preheat oven to 200 degrees F.

Cook all except popped corn over medium heat to 260 degrees F or hard
ball stage. Boil slowly. Pour over popped corn. Bake for 1 hour,
stirring 3 times during baking. Let cool.

Homemade Ranch Dressing

Link FIXED!!!

HEATHER’S EASY FROM SCRATCH RANCH SALAD DRESSING

Warm Winter Lemon Cake

I got this recipe from a Kraft Foods Magazine, I make it all winter long! We've used various combinations of cake mix and pudding. Our favorite is Devil's food with chocolate fudge pudding.

Warm Winter Lemon Cake
1 pkg (2 layer size) yellow cake mix
2 cups cold milk
1-1/4 cups water
2 pkg. (4-serving size each) Lemon Flavor Instant Pudding & Pie Filling 1/3 cup granulated sugar
2 Tbsp. powdered sugar

PREHEAT oven to 350°F. Prepare cake batter as directed on package. Pour into greased 13x9-inch baking dish; set aside.
POUR milk and water into large bowl. Add dry pudding mixes and granulated sugar. Beat with wire whisk 2 min. or until well blended. Pour over batter. Place baking dish on baking sheet to catch any sauce that might bubble over sides of dish as dessert bakes.
BAKE 55 min. to 1 hour or until wooden toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Spoon into serving dishes to serve warm. Store leftovers in refrigerator.

Chocolate Lava Cake for Crock-Pot

I have made this numerous times it is really good with a scoop of ice cream.

Chocolate Lava Cake for Crock-Pot
Makes: 8-10 servings, 1/2 cups Total Time: 3 hr 5 min


Ingredients:

* 1 package devils food cake mix
* 3 eggs
* 1/3 cup vegetable oil
* 1 2/3 cups water
* 1 package Chocolate Flavor Instant Pudding Mix
* 2 cups cold milk
* 1 bag (12 oz.) semi-sweet chocolate chips

Preparation:
Prepare cake mix into batter using eggs, oil, and water. Pour into crock-pot.

Prepare Jell-O Instant Chocolate Pudding Mix using milk. Pour this over cake mix in crock-pot. Sprinkle chocolate chips all over the top of the batter.

Cook in crock-pot on high setting for 2 1/2 to 3 hours until cake is moist but not jiggle, and little volcanoes of spitting chocolate appear on top. Serve with ice cream, whipped topping, or on its own for a really special dessert.
Notes
For best results use a crock-pot liner so sides don't burn to your crock-pot.

Cheesy Potatoes

Cheesy Potatoes

1 bag frozen hash browns (the little cubes, not shredded)
1/2 of the largest Velveeta
1 cup mayonnaise

Melt Velveeta; add mayo. Mix in hash browns. Bake at 350 degrees F 45
minutes to 1 hour.

Busy Day Casserole

When I make this type of casserole I always seem to add a can of veggies & some cheese. Just doesn't seem like a casserole without cheese!

Busy Day Casserole

3 pounds lean beef, cubed
2 cans golden mushroom soup
1 envelope dry onion soup mix

Place all ingredients in a Dutch oven in order given. Bake at 325
degrees F for 2 to 3 hours.

Serve over rice or noodles. For company, stir in a small carton of
sour cream just before serving over rice or noodles.

Chicken and Mushroom Soup

I'm not sure I would have come up with the add of the sesame oil on my own, this one is a keeper!

Chicken and Mushroom Soup

Yield: 2 servings

1/2 pound boneless chicken breast
2 cups chicken stock
1 cup fresh mushrooms, quartered
4 tablespoons sesame oil
2 tablespoons Sherry
2 tablespoons fresh parsley, chopped

Thinly slice the chicken breast meat.

Bring the chicken stock to a rolling boil and add the chicken and
mushrooms. When the soup starts to boil again and all of the
ingredients float to the top, remove from heat. Add the sesame oil and
sherry and taste for seasoning. Add salt and pepper if necessary.

Serve in individual soup bowls, and sprinkle the parsley on top.

BBQ Hungry Jack Casserole

Hungry Jack Casserole

1 pound ground beef
1 can biscuits
1 can baked beans
3/4 cup barbecue sauce
2/3 cup shredded Cheddar cheese

Heat oven to 350 degrees F.

Brown ground beef and drain. Mix ground beef, baked beans, and
barbecue sauce together and put in casserole dish. Sprinkle with
cheddar cheese. Cut each biscuit in half and place each biscuit on top
of casserole all the way around. Bake for 20 minutes or until cheese
is melted and biscuits are lightly browned.

Can be cooked on low all day in crockpot (omit the biscuits).

Roast Turkey Sandwich with Cranberry Pecan Mayonnaise

Perfect for leftovers!

Roast Turkey Sandwich with Cranberry Pecan Mayonnaise

1/2 cup mayonnaise
2 tablespoons Dijon-style mustard
1 tablespoon honey
1/4 cup sliced cranberries or 1/2 cup whole cranberries sauce
2 tablespoons toasted pecans (see note)
Salt and pepper to taste
Thinly sliced turkey breast
Bread (sun-dried tomato, white, whole-wheat or Kaiser roll)
Gouda cheese
Cooked bacon slices
Lettuce
Sliced tomato

Combine mayonnaise and mustard in bowl. Whisk in honey. Fold in
cranberries and pecans. Season with salt and pepper. Spread cranberry
mayonnaise on one side of two slices of bread. Place turkey on one
slice of bread. Top with slice of Gouda cheese, lettuce, 2 strips
bacon, tomato and second slice of bread.

Makes about 1 cup cranberry mayonnaise.

NOTE: To toast pecans, sprinkle in ungreased heavy skillet. Cook over
medium heat 5 to 7 minutes, stirring frequently until nuts begin to
brown, then stirring constantly until golden brown. Or, toast in
microwave: Spread 1 cup nuts on paper plate. Cook on HIGH for 2 1/2 to
4 minutes, or until heated through, stirring every 2 minutes.

Cinnamon-Raisin Swirl Bread

As of right now I think I am the only one who would eat this with the raisins in it, but I could always put a loaf in the freezer!

Cinnamon-Raisin Swirl Bread

The cinnamon and sugar swirl makes a yummy bread.
INGREDIENTS

* 6 teaspoons sugar, divided
* 1 cup lukewarm (105°F to 115°F) whole or reduced fat 2% milk
* 2 packets (1/4 ounce each) active dry yeast
* 2-1/4 cups lukewarm (105°F to 115°F) water, divided
* 5 tablespoons butter or margarine, melted and divided
* 2 teaspoons salt
* 6 to 6-1/2 cups unsifted all purpose flour
* 1 cup California seedless raisins, soaked

Cinnamon Swirl Filling

* 3 tablespoons butter or margarine, melted and divided
* 1/2 cup sugar
* 1 tablespoon ground cinnamon

Icing

* 2 cups sifted powdered sugar
* 2 tablespoons water

PROCEDURE

In a large bowl, combine 1 teaspoon sugar with milk and yeast and stir
to dissolve. Set aside until bubbly, 5 to 10 minutes. In a medium-size
bowl, combine 1 1/4 cups water, 4 tablespoons butter, salt and the
remaining 5 teaspoons sugar. Stir into yeast mixture. With a wooden
spoon or an electric mixer with dough hook attached, beat in flour, 1
cup at a time, until a soft dough forms. Continue to beat at moderate
speed until dough is elastic, 7 to 8 minutes (or knead on a floured
work surface 8 to 10 minutes). Pour final 1 tablespoon butter into a
5-quart bowl; shape dough into a ball; place in bowl and turn to
grease. Cover with a cloth and set aside to rise in a warm, draft-free
place until doubled in bulk, about 1 hour.

Lightly butter two 9 x 5 x 3-inch loaf pans. Punch dough down;
transfer to a lightly floured work surface and knead gently for 2
minutes. Divide dough in half and let rest, covered, 5 to 10 minutes.
Working with 1 portion of dough at a time, roll into a 9 x 15-inch
rectangle. Sprinkle 1/2 raisins over each portion and gently knead
until evenly distributed. Cover and let rest 10 minutes.

Filling
In a small bowl, combine 2 tablespoons butter, sugar and cinnamon.
Again roll each portion of dough into a 9 x 15-inch rectangle; spread
each with 1/2 cinnamon filling. Beginning with a short side, roll up
jelly roll fashion. Place loaves, seam side down, in prepared pans;
cover and set aside to rise for 1 hour. Preheat the oven to 400°F.
Brush loaves with the remaining 1 tablespoon butter and bake until
bread is brown and sounds hollow when tapped, 35 to 40 minutes. Cool
in pans on a rack for 10 minutes; loosen around the edges and turn out.

Icing
In a small bowl, combine powdered sugar with water, stirring until
smooth. Brush over cooled loaves.

From: Kitchen Secrets, a Reader's Digest Cookbook
Yields: 2 loaves (24 slices)

CRAB-STUFFED MUSHROOMS

Mushrooms stuffed with anything are good, but CRAB. I must make these!

CRAB-STUFFED MUSHROOMS

1 can (6 1/2 oz.) crab, drained
1 pkg. (3 oz.) cream cheese, softened
1 tbsp. mayonnaise
2 tsp. diced pimiento
1 tsp. prepared mustard
1/2 tsp. lemon juice
1/2 tsp. minced onion
48 fresh mushroom caps

Combine all ingredients, except mushrooms, in small mixing bowl; blend
well. Fill each mushroom cap with about 1 teaspoon filling. Arrange 10
to 12 mushrooms, stuffing-side up, in a circle on microproof plate.
Cook on HI 1 1/2 to 2 minutes, or until heated through. Repeat with
remaining mushrooms.

Crab - my second favorite food

So pizza is probably the hands down winner of my favorite FOOD, alaskan king crab comes in a close second. Of course that is just food, I'm not counting desserts here people! There really isn't much better than a plate full of steaming hot crab legs and some butter. Now I'm hungry...

We spend our evenings riveted to reruns of the "Deadliest Catch." The things they go through so we can enjoy a nice dinner of alaskan king crab legs is amazing. I don't think I'll be running up to Alaska for the season anytime soon. Although they are well paid, the job is worth every penny! It's like hazard pay times 10!!! Although the article here on fishing for crab talks about the controversy involving the Captain of the Northwestern and the marketing Russian crab, one can hardly blame him for wanting to take advantage of their new found fame! After all, I've seen the Captain of the Cornelia Marie on Paula Deen's show... Ah celebrity!

There is also a nice tutorial here on how to make alaskan king crab cakes and how to cook crab legs. Very helpful.

Cheesy Garlic Bread

I'd probably substitute the oregano with parsley.

CHEESY GARLIC BREAD

• 1/2 cup butter or margarine, softened
• 4 garlic cloves, minced
• 1/4 teaspoon dried oregano
• 1 loaf (1 pound) French bread, halved lengthwise
• 3 tablespoons grated Parmesan cheese

In a small bowl, combine butter, garlic and oregano; spread on cut sides of bread. Sprinkle with Parmesan cheese. Place on an ungreased baking sheet. Broil for 3 minutes or until golden brown. Slice and serve hot. Yield: 12 servings.

Snow Art

I found this website "stumbling" around the net I really liked Calvin & Hobbes, but the snow art always made winter a little more fun!!!

Calvin's Snow Art

Green Tea Marinated Sirloin Tips

I've never thought of green tea as a marinade before. I'd probably add a few drops of sesame oil to the liquid too.

Green Tea Marinated Sirloin Tips

A simple green tea marinade adds a subtle Asian flavor to sautéed
sirloin tips. Serve with steamed rice and vegetables.
Serves 4—6

* 6 cups water
* 8 bags green tea
* 1 (1-inch) piece of ginger, peeled and chopped
* 1 bunch green onions, green and white parts sliced, divided
* 2 lbs sirloin tips, cut into 8 portion-sized pieces
* sea salt, to taste
* ground pepper, to taste
* 1 TB olive oil
* lime wedges for garnish

Prepare marinade: Bring the water to a boil in a pot. Once boiling,
turn off heat, let water cool for a minute or two, and add green tea
bags and ginger. Steep tea for about 10 minutes, then remove tea bags.
Allow tea mixture to cool completely, then add half the green onions.
Place sirloin tips in a plastic bag and add the tea marinade. Seal and
refrigerate for at least 3 hours or overnight.

Remove sirloin tips and discard marinade. Season each tip piece with
salt and pepper on both sides. Preheat sauté pan over medium high heat
and add half the olive oil. Add as many tips as possible without
overcrowding and cook for about 2 minutes on each side, until cooked
to desired doneness. Set aside on a plate, covered, and keep warm
while you finish cooking the rest of the sirloin pieces.

When all pieces are cooked, sprinkle with the remaining green onions
and serve with lime wedges.

Cinnamon Ring

Cinnamon Ring

It's so easy to make this gooey-good cinnamon ring.
INGREDIENTS

* 1/3 cup chopped walnuts
* 1/2 cup firmly packed brown sugar
* 1 teaspoon cinnamon
* 1 can refrigerated biscuits (10 count)
* 1/3 cup butter or margarine, melted
* 1/3 cup California raisins

PROCEDURE

Sprinkle chopped walnuts in greased 4 1/2-cup ring mold. Combine brown
sugar and cinnamon. Separate dough into 10 biscuits. Dip biscuits in
butter, then in sugar mixture. Place in mold, overlapping slightly.
Tuck raisins in between biscuits. Add any remaining sugar mixture and
butter. Bake at 425°F for 12 to 15 minutes. Invert pan to remove ring.
Serve warm.

Note : 8 or 9-inch square baking pan may be substituted for ring mold.
Yields: 1 ring

Carnival of the Recipes - Harvest Recipes

This was how we ate our first yellow squash steamed with onion & lemon, so good!

If you have a garden or ever have you know that every year is a learning experience! This year was the first time we planted cucmbers I have TONS. But we will be lacking in zucchini (2 died) and green beans. It's always an adventure! The tomatoes will be ripe soon, then I'll be canning non-stop until they stop!

Anywho - there always seems to be an abundance of fresh veggies, what do you do with them? Can, freeze, eat sitting in between the rows? So I have started collecting recipes! Last week's Carnival was hosted at Expatriate's Kitchen and there were a bunch of fresh garden veggie ideas!

This weeks submissions are a varied and yummy bunch!

Breakfast:

How To Me presents How to Make Red, White and Blueberry Pancakes posted at HowToMe.

Lunch or Dinner:

Stephanie presents Roasting Corn on the Grill posted at Stop the Ride!. I can just taste it looking at the picture, can't wait for my corn to be ready!
World Famous Recipes presents Cucumber Salad posted at World Famous Recipes. Sounds good for some of my bushels of cucumbers!

Diabetic Recipes presents Black Bean and Smoked Tofu Salad posted at Diabetic Recipes - Diabetic Meals.

TJ Anders presents Macaroni Salad posted at TJ Anders. Might be good with some cucmbers...

Jennifer in OR presents Summertime Recipes From the Family Cookbook posted at Diary of 1.

Bill presents Italian Recipes - Recipes of Italy - Italian Food - Italian Cooking - World Famous italian Recipes posted at Famous Recipes. A nice collection of recipes to use those garden fresh tomatoes with!

Chicken Recipes presents Chicken Breast Recipes posted at Healthy Chicken Recipes.

Chrys Unrau presents Chicken Salads - With Rice, Curried, or With Walnuts or Cashews posted at Moms In A Blog.

Turkey Recipes presents Creamy Wild Rice and Turkey Soup posted at Turkey Recipes.

Dessert:

Mansi Desai presents Cranberry Orange Bread with Pecans posted at Fun and Food Blog Recipes.

Jot and Tittle presents Pass The Youth Berries Please posted at Jot and Tittle. The Blueberry Nectarine Buckle sounds delish!

Editor presents Vanilla Cupcakes posted at Phoenix Blog.

For that EXTRA zucchini - Chocolate Zucchini Rum Cake.

Nicole presents We're leaving in 30! Brownies posted at Chaos After Five.

Woman Tribune presents Irresistible Shot Glass Sundaes posted at Woman Tribune.

Miss Amanda presents My Learning Experience - Black Forest Cake from Scratch posted at My Learning Experience -.

Jack Burton presents Jack's World Famous Chocolate Chip Banana Split Cookie posted at Jack's Hot Hubs.

Beverages:

garry presents Mango Fruit Shake, Barbados Style and The Barbados Blog » Blog Archive » It’s Friday, and It’s Cocktail Evening in Barbados posted at The Barbados Blog.


Herbs:

Silvia presents How to Use Stevia? posted at Po Moyemu--In My Opinion.


Canning:
Because I have far too many cucmbers - Microwave Pickles

Just Because:
Marsha Hudnall presents Healthy Living: Becoming a Master of Joy II posted at A Weight Lifted.



Submit your favorite quick fix dinner's for next week, the Carnival will be hosted by I've got a little space to fill!

Grilled Walleye

We made this one night in July at my Parent's. My Brother had just been in a fishing tournament that his team won, so there was a LOT of fish! My brother described this method as "creating a hot tub of butter for the fish to cook in" that should help with a visual!!!

1 pound butter

1 onion sliced thick, or chunked
Walleye (we had a LOT of fish but I'd guess 2 -3 pounds per container)
pepper
garlic
paprika
lemon

Place enough fish in a foil tray to fill tray (banquet style). Place pats of the butter over the fish. Top with the onions & add seasonings to taste.

Cover tray tightly with foil. Grill on medium heat until fish is flaky and white. It took about an hour but we had 2 going.

CHUNKY APPLE CAKE WITH CREAM CHEESE FROSTING - **Update

I made this last week, we didn't make the frosting, just served the cake with vanilla ice cream. It wasn't the best I've ever made, I'm not sure I'll make this again.

If I do, I'd use smaller chunks of apples, I broke apart the slices, but they didn't bake down enough so they were chewy. It was also difficult to gage when it was done cooking. I took it out too early because the "toothpick" test didn't work.


CHUNKY APPLE CAKE WITH CREAM CHEESE FROSTING

1/2 cup butter, melted
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
4 Granny Smith apples, peeled and sliced
1 cup chopped walnuts, toasted
Cream Cheese Frosting (see below)
Chopped walnuts, toasted (optional)

STIR together first 4 ingredients in a large bowl until blended.

COMBINE flour and next 3 ingredients; add to butter mixture, stirring
until blended. Stir in apple slices and 1 cup walnuts. Spread into a
greased 13- x 9-inch pan.

BAKE at 350° for 45 minutes or until a wooden pick inserted in center
comes out clean. Cool completely in pan on a wire rack. Spread with
Cream Cheese Frosting; sprinkle with walnuts, if desired. Yield: 12
to 15 servings.
Prep: 25 min., Bake: 45 min.

CREAM CHEESE FROSTING:

1 (8-ounce) package cream cheese, softened
3 tablespoons butter or margarine, softened
1 1/2 cups powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla extract

BEAT cream cheese and butter at medium speed with an electric mixer
until creamy. Gradually add sugar and salt, beating until blended.
Stir in vanilla.
Yield: 1 2/3 cups.

Bubble Pizza

Sounds like a good quick meal

Bubble Pizza

2 tubes buttermilk biscuits
2 cups spaghetti or pizza sauce
Meat, cooked and drained
Olives
Onions
Peppers
Mushrooms

Cut each biscuit into 4 pieces (total of 80 chunks) and place in a
mixing bowl. Add sauce and any of the remaining ingredients.

Turn into a greased baking pan and bake 20 minutes at 325 degrees F.

Place choice of cheese on top and return to oven just until cheese is
melted. Cut and eat.

CRAB MEAT AU GRATIN

We've been watching reruns of the "Deadliest Catch" on the internet. Makes me want to eat crab!

CRAB MEAT AU GRATIN

1 lb. crab meat
1 c. grated Cheddar cheese
5 tbsp. butter
3 tbsp. flour
1 c. milk
1 c. chicken bouillon
1 egg, well beaten
3 tbsp. sherry
1 dash of Tabasco sauce
1 tbsp. Worcestershire sauce
1/2 tsp. salt
1 tsp. pepper

In a large skillet, make a white sauce with the butter, flour and
milk. Add bouillon and egg. Cook 1 minute, stirring constantly. Remove
from heat, add wine, Tabasco, Worcestershire sauce and seasonings. Add
crab meat and pour into a 1 1/2 quart casserole or 6 ramekins.
Sprinkle cheese on top and bake 20 minutes, uncovered, at 350 degrees.
Yield: 6.

Nana's Old Fashioned Raisin Filled Cookies

Somewhere I have my MIL's recipe for this type of cookie only with my favorite date filling.

Nana's Old Fashioned Raisin Filled Cookies

2 cups granulated sugar
2 eggs
1 cup plus 2 tablespoons shortening
1 teaspoon vanilla extract
6 cups sifted all-purpose flour
4 teaspoons cream of tartar
2 teaspoons baking soda
1 teaspoon salt
1 cup milk
Cream together sugar, eggs, shortening and vanilla extract.
Sift together 5 cups of flour, the salt, cream of tarter and baking soda.
Add, alternately, the flour mixture and milk to the creamed mixture. Add
last
cup of flour gradually. Dough should be soft. Chill thoroughly.
Roll dough about 1/8 inch thick on a floured board. Using a 2-inch round
cookie cutter, dipped in flour, cut cookies and place on a lightly greased
cookie
sheet 2 inches apart. Place about 1 tsp of raisin filling or jelly in center
of each cookie. Top with another circle of dough. Press edges together to
seal. Board should be floured with each rolling of the dough.
Bake at 350 degrees F for 15 to 20 minutes.
Nana's Raisin Filling
3 cups raisins
2 tablespoons all-purpose flour
1 cup granulated sugar
1 cup water
1/4 cup finely chopped nuts
Combine ingredients and cook until stiff.
NOTE: Nana use to make these with jelly in place of the raisin filling for
some of the grandchildren who didn't like raisins. Sometimes she did half of
each to please everyone

Peanut Butter Cookies

I love peanut butter cookies with peanuts in them!


Peanut Butter Cookies

Ingredients

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup butter flavored shortening
1/4 butter, room temperature
1 egg
1 1/4 cup all purpose flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
whole or crush peanuts (optional)

Preheat oven to 375º
yield: 85 cookies approx.

Instructions:

1. In a large bowl, mix together sugars, peanut butter, shortening,
butter and egg. Stir well.
2. Mix together flour, baking soda, baking powder and slat, and slowly
mix into peanut butter mixture.
3. Cover and refrigerate for at least 3 hours
4. Shape dough into 1 1/4 inch balls and place about 3 inches apart on
an ungreased cookie sheet. Flatten in a criss cross pattern with a
fork dipped in sugar.
5. Bake about 9 minutes, until just light brown.
6. Remove from oven, let cool two minutes and remove from cookie sheet.

Egg Noodles--Amish

Egg Noodles--Amish

3 eggs
2 cups all-purpose flour (approximately)
1/2 teaspoon salt
Beef or chicken stock

Beat eggs until frothy. Add flour and stir until of dough texture.
Knead until smooth. Turn into floured cutting board. Roll dough
turning often until thin. Let noodle dough dry 45 minutes, then turn
and dry another 1/2 hour.

Cut into noodles. Drop into boiling beef or chicken stock. Reduce heat
and cook at rolling boil for about 20 minutes. As the noodles boil,
begin their own gravy. Season to taste.

Apple Cinnamon Pancakes

I do love a good blender recipe for a weekend breakfast!!! I'd double this and substitute 1/2 cup of the flour with whole wheat.

Apple Cinnamon Pancakes

Ingredients:
1 1/2 cups milk
2 eggs
1/3 cup solid shortening
1 1/2 cups all-purpose flour
2 1/2 t baking powder
1 t salt
1 t ground cinnamon
2 medium apples, quarter, pared and cored

Put all ingredients into blender container. Cover and process at "mix"
until apples are finely chopped.

For each pancake, pour 1/4 cups of batter on hot griddle, bake over
medium heat, turning when bubbles appear. Serve with butter and syrup.