Parmesan Orzo

Serves 2-3

Ingredients:

• 2/3 cup (4 oz) orzo
• 1 Tblsp butter
• 2 Tblsp cream or milk
• 1/4 cup shredded parmesan
• salt & pepper to taste

Instructions:

• Cook orzo according to directions.
• Drain and add butter.
• Stir butter into past until melted
• Add cream and parmesan.
• Add salt & pepper.
• Garnish with parsley, if desired.

Bacon & Feta Stuffed Chicken Breast

Serves 3-4; Keto-friendly

Sauce:
    1 tsp lemon juice
    2 cloves garlic (minced)
    1 1/2 tsp oregano
    1/4 tsp salt

    1/4 tsp pepper

Stuffed Chicken:
    3-4 small (8 oz) boneless chicken breasts
    3/4 cup (3 oz) crumbled feta (garlic & herb), divided
    4 slices cooked bacon, crumbled or chopped

Instructions:

    Preheat oven to 400 degrees
    Lightly grease a baking dish
    Butterfly the chicken breasts & place in baking dish
    fill each with feta & bacon
    close breasts
    Sprinkle remaining feta & bacon over top
    Cover with sauce and bake for 25 - 35 minutes

Serve with Parmesan Orzo and steamed vegetables if desired.

 Applesauce Spice Squares  --Jean McGee

1 cup sugar                                            2 cups flour                                             

1 egg                                                      2 tsp. soda

1/2 cup butter                                         1 tsp. vanilla 

3/4 tsp. cinnamon                                   1 1/2 cups applesauce 

 1/4 tsp. nutmeg                                      1 cup chopped pecans

 1/4 tsp. cloves                                        1 cup raisins

Cream sugar, butter, and egg together.  Add applesauce and vanilla.  Add dry ingredients and mix well. Add nuts and raisins last.  Pour into jelly roll cookie sheet.  Bake at 350 degrees for 25-30 minutes.

Brown Sugar Frosting

1 cup brown sugar

1/4 cup water

3 Tbsp. butter

Put in pan and cook until dissolved.  Remove from heat and add enough powdered sugar to make frosting consistency 

                                 CHERRY DELIGHT

Blend one 8 oz. Cream Cheese and 1/2 cup Powdered Sugar

Add 1 tsp. Vanilla

Prepare 2 pkgs. of  Dream Whip according to package instructions 

Blend with Cream Cheese mixture and pour into a Graham Cracker crust

Refrigerate

Wilma's Pancakes

2 Cups Flour

4 1/4 tsps. Baking Powder

1 tsp. Salt

1/2 Cup Sugar (1/4 is plenty)

2 Eggs

2 Cups Milk

3/4 stick of melted Butter

These are the best pancakes!!!

Macaroni & Cheese

2 Tblsp butter
2 Tblsp flour
1/2 tsp salt
1/8 tsp pepper
2 cups hot milk
1 1/2 cups diced cheddar cheese
8 oz elbow macaroni, cooked & rinsed
1/2 cup fine fresh bread crumbs

Into blender, put butter, flour, salt, pepper and hot milk. Cover and whip. As soon as blades reach full speed, blend for 40 seconds. After 20 seconds remove cover and gradually add cheese. Mix with macaroni and empty into a 2-qt baking dish. Sprinkle with bread crumbs. Bake at 350 degrees for 30 minutes. Let sit for a few minutes before serving.

Chicken Enchiladas

 From the kitchen of Jean McGee

4 chicken breasts, cooked and shredded or cubed
2 cups sour cream
2 cans cream of chicken soup
4 green onions, chopped
1/2 cup (1 4-oz can) chopped green chile
2 cups Monterey Jack cheese, grated
2 cups Longhorn or Cheddar cheese, grated
1 dozen flour tortillas

Combine the sour cream, soup, onion, chile, and Monterey Jack cheese. Measure out 2 cups and add to chicken. Fill tortillas with chicken mixture and roll up. Place in a 9x13 dish/pan. Spread remaining sour cream mixture on top of rolled tortillas and top with Longhorn or Cheddar cheese. Cover with tinfoil and bake at 350 degrees for 45 - 60 minutes.

Hint: Spray bottom of dish with oil and spread a small amount of sour cream mixture before adding rolled enchiladas. This will help prevent the bottom from overcooking. It also helps to place the dish on a cookie sheet while baking.

Candied Yams (Dad's preferred at Thanksgiving)

4-5 large yams
1/4 cup melted butter
1/4 cup water
1/4 cup Karo syrup
1 1/2 cups brown sugar

Boil yams. When done and cooled, peel and slice into a shallow casserole dish. Combine butter, water, Karo syrup and brown sugar. Pour over yams. Bake at 350 for 15 minutes, baste with sauce and bake for another 15 minutes and serve.

Lemon Bars Deluxe

2 cups sifted flour
1/2 cup powdered sugar
1 cup butter or margarine

4 eggs
2 cups sugar
1/3 cup lemon juice
1/4 cup flour
1/2 tsp baking powder

Sift together the 2 cups of flour and the powdered sugar. Cut in butter until mixture clings together (use beaters) and press into a 9 x 13 pan. Bake at 325 for 20 minutes or until lightly browned.

Beat eggs, sugar and lemon juice. Sift together the 1/4 cup of flour and the baking powder and stir into the egg mixture. Pour over baked crust. Bake at 325 about 25 minutes longer.

Sprinkle with powdered sugar. Cool and cut into bars.

Chocolate, Chocolate Chip Zucchini Cake

1/2 cup butter
1/2 cup oil
1 3/4 cups sugar
2 eggs
1 tsp vanilla
1/2 cup sour milk
2 1/2 cups sifted flour
4 Tblsp cocoa
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups shredded zucchini

Pour batter into a 9x13 cake pan. Sprinkle top with chocolate chips and nuts liberally. Bake at 325 for 40 minutes.

Zucchini Bread

Makes 3 small or 2 large loaves

3 eggs
2 1/2 cups sugar
2 cups zucchini, peeled, seeded & grated
1 cup oil
3 tsp vanilla

Mix well, then add:
3 cups flour (a bit more for high altitude)
1 tsp salt
1 tsp soda
1/4 tsp baking powder
3 tsp cinnamon

Mix well, then add:
1 cup chopped nuts

Bake at 350 for 1 hour

Creamy Shrimp Linguine

1 lb. linguine
1 tbsp. extra-virgin olive oil
1 lb. shrimp, peeled and deveined
Kosher salt
Freshly ground black pepper
4 tbsp. butter
3 cloves garlic, minced
1/2 tsp. crushed red pepper flakes, plus more for garnish
2 1/2 c. grape tomatoes, halved
1/4 c. white wine
1 c. heavy cream
Juice of 1 lemon
5 oz. baby kale (about 6 c.)
1/2 c. freshly grated Parmesan, plus more for garnish

1. In a large pot of salted boiling water, cook linguine according to the package directions until al dente. Drain, reserving ½ cup pasta water, and return to pot.
2. In a large skillet over medium heat, heat oil. Add shrimp and season with salt and pepper. Cook until shrimp is pink and cooked through, 4 minutes. Remove from skillet and reserve on a plate.
3. Add butter to skillet then add garlic and red pepper flakes and cook until fragrant, 1 minute.
4. Add tomatoes to skillet and cook until beginning to soften, 3 minutes. Season with salt and pepper.
5. Add wine and cook until mostly reduced, 5 minutes.
6. Add heavy cream, lemon juice, and Parmesan.
7. Let simmer until sauce is thickened, 5 minutes.
8. Add pasta, shrimp, and kale and toss to coat. If sauce is too thick, add additional pasta water.

Dump Ranch

1 egg
1 cup "light" olive oil
1 Tbls lemon juice
2 Tbls red wine vinegar
1 tsp pepper
3/4 tsp onion powder
1/2 c. full fat canned coconut milk
1 handful fresh herb of choice (I like dill)

Blend with an immersion blender in a wide mouth mason jar for approximately one minute! Start with the immersion blender at the bottom of your jar working your way up to the top, don’t start moving your blender upwards until you see it thickening up. Also, don’t start incorporating your fresh herbs until the last 15 seconds or it will turn your ranch green..

Store in fridge and use within 7 days. 

Cafe Rio Chicken

1 T. Chili Powder
1 T. Garlic Powder
1 C. Zesty Italian Dressing
1 T. Cumin

6-8 Chicken Breasts

Add all ingredients into a crock pot or instant pot.
Shred chicken.
Serve on tacos, burritos, or salads!

Skinny Alfredo Sauce

From the kitchen of Julie Stoner via Clarks Condensed

(Serve with Parmesan crusted chicken strips or add shrimp if desired.)

Ingredients:
1/4 cup butter
3/4 cup coconut milk cream
1 tablespoon corn starch
1 cup Parmesan cheese, shredded or shaved
1/4 teaspoon salt
1 tablespoon parsley
2 teaspoons minced garlic

Instructions:

1. Place butter and coconut milk cream into a pan. Heat over medium head until it starts to boil lightly (do not let it get to a heavy boil.)
2. Add remaining ingredients and whisk until corn starch is dissolved. Once thickened, reduce to low simmer until ready to eat.
3. Toss with pasta of choice.
4. Add sauteed onions, mushrooms and broccoli, if desired.

Winter Fruit Salad w/Lemon Poppy Seed Dressing

Dressing:
1/2 cup white sugar
1/2 cup lemon juice
2 tsp. diced onion
1 tsp. Dijon-style mustard
1/2 tsp. salt
2/3 cup vegetable oil
1 Tbsp. poppy seeds

In a blender or food processor, combine sugar, lemon
juice, onion, mustard, and salt.  Process ingredients until well blended: with machine still running, add oil in a slow, steady stream until mixture is thick and smooth.
Add poppy seeds and process just a few seconds more to mix.

Salad:
1 head romaine lettuce, torn into bite size pieces
4 oz. grated Swiss cheese
1 cup cashews
1/4 cup cried cranberries
1 apple peeled, cored and diced
1 pear peeled, cored and sliced

Toss all ingredients together and pour dressing over salad just before serving.

Add as many fruits and cashews as you desire.  It's up to you!

Peaches and Cream Baked Oatmeal

3 cups quick cooking oats
1/2 cup brown sugar
1 3/4 cup milk or half and half
2 Tablespoons melted butter
2 eggs
2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon cinnamon (optional)
1/2 teaspoon cloves (optional)
2 teaspoons vanilla
2 cups chopped fresh peaches (or sliced canned peaches in natural juice)

 Preheat oven to 350 In a bowl mix together all ingredients, except peaches and combine well. Carefully stir in peaches. (I put them in the pan first and pour the mixture over them then bake) Spread into a greased 9X13 pan and bake for 25-30 minutes or until done. You want it set up but not too dry. Serve warm with additional milk or half and half if desired. YUMMY!

Cashew Chocolate Milk

28 oz water
Heaping 1/3 cup cashews
1 1/2 Tbsp cacao powder (raw cocoa)
Dash of salt
6 dates pitted
1 tsp vanilla
Small sprinkle of cinnamon (very small)

Blend until well incorporated. Then add 2 cups of ice. Blend again until ice has no more chunks.

Enjoy! Can have hot as well.

(The original recipe called for honey but I used an additional date instead).

I didn’t have time to post it on the blog tonight. I will later
You can also add nutmeg or pumpkin spice!

Creamy Chicken Soup

4 Chicken breasts
4 c. chicken broth + 1 tsp chicken base
1/2 med yellow onion - diced
5 carrots peeled and cut into thick slices
3 celery stalks cut into slices
4 med potatoes peeled and cut in bite size pieces
1/4 c butter (eliminate for Whole 30 or use Ghee)
1/4 c. non-grain based flour (coconut, cassava, tapioca)
1 can coconut milk
salt and pepper

Pressure cook the chicken with 1 1/2 c of water on Poultry setting and shred into bite sized pieces.  Set aside.  Clean InstantPot - Saute onion in a small amount of avocado oil.  Add remaining ingredients except for flour and milk.  Add chicken and simmer until potatoes, carrots and celery are tender.  30 minutes before serving add coconut milk mixed with flour to soup.  Salt and pepper to taste.

Crowd-Pleasing Vegan Caesar Salad

 By Angela Liddon

This is a delicious, creamy vegan Caesar salad that will wow any crowd! Everyone who’s tried it goes absolutely nuts over it, and it’s my most popular salad recipe on the blog. To take it over the top, I garnish the salad with a generous amount of crunchy Roasted Chickpea Croutons and a delectable Nut and Seed Parmesan Cheese for the ultimate vegan Caesar salad. The dressing recipe easily doubles for a larger group and it’ll keep in the fridge in a sealed container for a few days so you can make it in advance. Dressing adapted from My Vega.

Ingredients:

For the Roasted Chickpea Croutons:
1 teaspoon extra-virgin olive oil
1/2 teaspoon fine grain sea salt
1/2 teaspoon garlic powder
1/8 to 1/4 teaspoon cayenne pepper (optional)

For the Caesar Dressing (makes 3/4-1 cup):

1/2 cup raw cashews, soaked overnight
1/4 cup water
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1/2 tablespoon Dijon mustard
1/2 teaspoon garlic powder
1 small garlic clove (you can add another if you like it super potent)
1/2 tablespoon vegan Worcestershire sauce (I use Wizard's gluten-free brand)
2 teaspoons capers
1/2 teaspoon fine grain sea salt and pepper, or to taste

For the Nut and Seed Parmesan Cheese: (Read instructions before making this!)

1/3 cup raw cashews
2 tablespoons hulled hemp seeds
1 small garlic clove
1 tablespoon nutritional yeast
1 tablespoon extra-virgin olive oil
1/2 teaspoon garlic powder fine grain sea salt, to taste

For the lettuce:

1 small/medium bunch lacinato kale, de-stemmed (5 cups chopped)
2 small heads romaine lettuce (10 cups chopped)

Directions:
1. Soak cashews in a bowl of water overnight, or for at least a few hours. Drain and rinse.
2. Roast chickpea croutons: Preheat oven to 400°F. Drain and rinse chickpeas. Place chickpeas in a tea towel and rub dry (it's okay if some skins fall off). Place onto large rimmed baking sheet. Drizzle on oil and roll around to coat. Sprinkle on the garlic powder, salt, and optional cayenne. Toss to coat. Roast for 20 minutes at 400°F, then gently roll the chickpeas around in the baking sheet. Roast for another 10 to 20 minutes, until lightly golden. They will firm up as they cool.
3. Prepare the dressing: Add the cashews and all other dressing ingredients (except salt) into a high-speed blender, and blend on high until the dressing is super smooth. You can add a splash of water if necessary to get it blending. Add salt to taste and adjust other seasonings, if desired. Set aside.
4. Prepare the Parmesan cheese: Add cashews and garlic into a mini food processor and process until finely chopped. Now add in the rest of the ingredients and pulse until the mixture is combined. Salt to taste.
5. Prepare the lettuce: De-stem the kale and then finely chop the leaves. Wash and dry in a salad spinner. Place into extra large bowl. Chop up the romaine into bite-sized pieces. Rinse and then spin dry. Place into bowl along with kale. You should have roughly 5 cups chopped kale and 10 cups chopped romaine. 6. Assemble: Add dressing onto lettuce and toss until fully coated. Season with a pinch of salt and mix again. Now sprinkle on the roasted chickpeas and the Parmesan cheese. Serve immediately. Nutrition Information ＋ Tips: Be sure to check the label to ensure your Worcestershire Sauce is gluten-free (if necessary) as not many are. I use Wizard`s Gluten-Free Organic Worcestershire Sauce. The dressing thickens when chilled, so be sure to leave it at room temperature to soften before using.

Spiced Pumpkin Pancakes

4 eggs, beaten
1/2 c. almond butter
1/2 c. pumpkin puree
2 tbsp honey (2 softened and pureed medjool dates for Whole 30)
1/4 cup almond milk or coconut milk (or more for thinner batter)
2 tbsp melted coconut oil
1/2 tsp vanilla extract
1/4 c. coconut flour
3/4 tsp baking soda
1 tsp pumpkin pie spice
1 tsp cinnamon
1/4 tsp salt

Directions:  Preheat a griddle or medium saute pan to medium heat.  Brush generously with coconut oil.  Place all wet ingredients in a large bowl and beat on medium speed until all ingredients are combined.  Add remaining dry ingredients and beat until smooth.  Allow batter to sit for a few minutes and then beat again for 30 seconds until thickened.

Pour 1/8 ciup of batter for each pancake into the hot pan.  Cook until edges start to lift and brown, about 30 seconds.  Gently flip over.  Continue to cook for an additional 15 to 30 seconds until firm and lightly browned on each side.  Top with pure maple syrup (unless doing Whole 30) and whipped coconut cream if desired.

Strawberry Vinaigrette

1/2 lb. fresh strawberries
2 tbsp. honey (or more to taste if your berries aren't very sweet) For Whole 30 - use 2 Medjool Dates softened by soaking in water
2 tbsp. apple cider vinegar
2 tbsp. olive oil
1/4 tsp. salt
1/4 tsp. ground, black pepper

Blend until smooth.

Cilantro-Lime Vinaigrette

1 cup packed chopped cilantro
1/2 c. olive oil
1/4 c. lime juice
1/4 c. orange juice
1/2 tsp salt
1/2 tsp pepper
pinch minced garlic

Blend with immersion blender.

Raspberry Vinaigrette

1/2 cup avocado oil (or other light flavored oil)
1 cup fresh raspberries
1/4 cup honey (or to taste) (Try 2 or 3 medjool dates -remove pit - soaked in water to soften then drain for Whole 30)
1 teaspoon prepared dijon mustard
3 tbsp. apple cider vinegar (or to taste)
pinch of sea salt

Blend all ingredients together until smooth.  Store in air-tight container for up to 2 weeks (give or take).

Coconut Green Chile Chicken Soup

2 pounds organic chicken breasts or thighs
6 carrots, chopped into bite sized pieces
1 medium white onion, diced
1 cup diced mild green chiles
1 qt. chicken stock + 1 tsp. chicken base
1 tsp. granulated garlic
1 tsp. sea salt
1/2 tsp. cumin powder
1/2 tsp. coriander powder
1/4 tsp. fresh ground black paper
2 to 3 tbsp. coconut flour
1 cup coconut milk or coconut cream
cilantro, for serving
lime, for serving

Instructions:

1.  Cook chicken in InstantPot with 1 1/2 cups water - Poultry setting; slow release.  Remove from pot and cut and gently shred in bit size pieces. Set aside.  Clean InstantPot.
2.  Saute onion and carrots with a small amount of avocado or coconut oil until carrots are slightly tender.
3.  Add the chicken, diced green chiles, chicken stock, garlic, salt, cumin and black pepper to the pot.
4.  Simmer for about 30 minutes or more and about 10 minutes before serving - stir in the coconut milk or cream and the coconut flour (mix the flour with the milk first).  The coconut flour will help thicken the soup just a little.
5.  Salt to taste and adjust as needed.
6.  Garnish with fresh cilantro and a splash of lime juice.

Recipe adapted from: Jessica Espinoza @ Delicious Obsessions

Chicken with Apples & Rosemary

Ingredients:

Chicken thighs to cover roaster pan
3 Apples (or more if you like), peeled and sliced thin
2 White Onions sliced in wedges
Fresh Rosemary (de-stemmed) enough to generously sprinkle over chicken
Sea salt and pepper

Cover the bottom of the roaster pan or casserole dish with Avocado Oil and place chicken thighs close to each other on the bottom.  Distribute sliced apples, onion wedges evenly and rosemary evenly over chicken.  Salt and pepper.

Bake uncovered 350 degrees until chicken is done and apples and onions are soft.

Thai Chicken Coconut Soup

1 1/2 pounds (5 or 6 thin sliced chicken breasts)
1 large Vidalia onion (Sweet)
5 large carrots, chopped
3 cups shredded chard or other greens (I used chard)
1 1/2 bunch green onions, chopped
1 1/2 lemon or lime, juiced
3/4 cup cilantro, chopped
1 1/2 tbsp chopped garlic
1 1/2 tbsp chopped ginger
3/4 tbsp red pepper flakes (more or less depending on your heat tolerance)
1 1/2 cans coconut milk or coconut cream
1 1/2 quarts chicken stock
1 tsp chicken base (mixed with chicken stock)
sea salt to taste

Instructions:
1.  Place chicken in InstantPot with 1 1/2 cups of water and pressure on poultry setting. Let pressure release on own.  Remove chicken and lightly cut and shred into large bite sized pieces.  Clean out InstantPot.
2.  Add to InstantPot: chopped Vidalia onion, carrots and garlic - saute for about 5 minutes.
3.  Add ginger, chicken stock, chicken base and the shredded chicken and simmer for simmer until carrots are tender - about 20 minutes.
4.  Add the chopped chard, cilantro, lemon juice, green onions and coconut milk.
5.  Simmer for another 10 minutes.
6.  Add sea salt to taste.
Serve

Note: Adjust ginger and red pepper flakes to taste - I tried 2 tbsp ginger and 1 tbsp red pepper and it was too spicy for my kids - but I liked it!

Adapted from: Jessica Espinoza @ Delicious Obsessions

Cashew Chicken Curry

Ingredients:
For the Sauce:
1 tsp. fresh ginger grated
1/2 of an onion, minced
2 tbsp. cashew butter
2 tbsp. coconut aminos
2 tsp. red Thai curry paste
1 (14 oz.) can full-fat coconut milk
1 tsp. honey (eliminate for Whole 30)
1 tsp. fish sauce
1 tsp. curry powder
1/4 tsp red pepper flakes (I used 1/2 tsp)

For the curry:
1 1/2 lbs. chicken breasts or thighs, boneless and skinless
2 carrots, thinly sliced
1 cup cabbage, thinly sliced
1 lime, juiced
1 tbsp. fresh Thai basil (or 1/2 tbsp. dried)
1/2 of a red bell pepper, thinly sliced
1/4 cup cilantro, chopped

Optional for serving: Vegetables, lime juice, Basmati rice or use cauliflower rice for Whole 30.

Directions:
1.  Combine all sauce ingredients and mix well.  Please the chicken in the slow cooker, then pour sauce over it.  Add the remaining ingredients except for the cabbage.  Cook on Low for about 5 1/2 to 6 hours and add the cabbage during the last 30 minutes.

From: Slow Cooker Meals Made Simple by Katie Bramlett

Butternut Squash Soup - WHOLE 30

6 slices Whole 30 approved bacon, cooked and crumbled
6 cups butternut squash, diced
2 large carrots, diced
2 apples, diced
1 leek, rinsed well and chopped
1 clove garlic, minced
1 tsp. fresh sage
1 tsp. fresh thyme
2 cups chicken stock (or more if needed)
1 cup full-fat coconut milk
1/2 tsp. salt
1/4 tsp. black pepper
1 T chicken base

Optional for serving: Fresh chives, chopped

Directions:
1.  Put the squash, apples, carrots, leek, garlic, stock, chicken base and herbs in InstantPot and pressure cook for 6 minutes.  Release steam.
2.  Using immersion blender - blend until smooth.
3.  Add coconut milk and additional stock if a thinner consistency is desired.
4.  Add salt and pepper - or more to taste.
5.  Serve with chopped bacon and chives.

*Recipe adapted from Slow Cooker Meals Made Simple by Katie Bramlett

Farmhouse Chicken Chowder - NM Style

America's Test Kitchen

Ingredients:
4 slices bacon, chopped
1 med onion, chopped
1 pablano chile, stemmed, seeded and chopped
3 med cloves garlic, minced or pressed (about 1 Tblsp)
1/2 cup green chile, chopped
1 tsp fresh thyme, minced (or 1/4 tsp dried)
1/3 cup flour
8 cups chicken broth
4 med potatoes peeled and cut into 1/2" pieces
2 carrots, peeled and sliced 1/4" thick
1 sm bag frozen corn (or 2 ears, husk and silk removed, kernels cut off)
1 cup heavy cream
2 lg chicken breast pieces, cooked and shredded
2 Tblsp fresh cilantro, if desired, minced
salt and pepper to taste

Instructions:
Cook bacon in stock pot or Dutch oven over medium heat until crisp, 5 - 7 minutes;
Add the onion and cook until softened, 5 - 7 minutes;
Add the garlic, pablano chile and thyme and cook until fragrant, about 1 minute;
Stir in the green chile;
Stir in the flour and cook for 1 minute;
Gradually whisk in the broth, scraping up any browned bits and smoothing out any lumps;
Stir in the carrots, then the potatoes and bring to a boil;
Reduce to a simmer and cook until the vegetables are nearly tender, about 10 minutes;
Stir in the corn and continue to simmer until the vegetables are tender, 10 - 15 minutes;
Stir in the cream and bring to a simmer;
Add the shredded chicken and let it heat through, about 2 minutes;
Off the heat, add the cilantro if desired;
Salt and pepper to taste.

Sidney's Soup

(from the kitchen of Aunt Sidney)

3 T butter
1/3 cup chopped green onion
1 1/2 cups chopped celery
1 cup grated carrots
2 cans cream of potato soup
1 large can chicken broth
2 cups grated cheese
1/2 cup water
Shake of hot sauce or cayenne
1 can evaporated milk

Saute green onion and celery in butter. Add potato soup and chicken broth. Mix well. Add carrots, water and hot sauce. Cook and stir for 5 minutes. Reduce heat and add cheese (slowly) and milk. Do not boil.

Yam Casserole (Tammy's)

4-5 large yams - cooked (boiled)
1/2 cup sugar
1 cup melted butter
2 eggs (beaten)

Beat together with a mixer. Spoon into a 9 x 13 dish.

Mix together and sprinkle over yams:
1 cup chopped pecans
1 cup brown sugar
1/3 cup flour
1/3 cup melted butter

Bake uncovered for 30 - 45 minutes at 350 degrees

Granola

6 cups rolled oats
1/3 cup brown sugar
1/3 cup honey
1/2 cup vegetable oil

Mix well, spread evenly on a large sheet-cake pan. Bake at 350 for 10 minutes. Remove from oven, gently stir. Add slivered almonds and bake another 10 minutes.

Remove from oven, stir in craisins & raisins, then 1 1/2 tsp vanilla.

Other items if desired: sesame seeds, dates, apples, cashews, coconut, M&Ms.

Banana Nut Bread

Sift together:
2 1/2 cups flour
1 2/3 cups sugar
1 1/4 tsp. baking powder
1 1/4 tsp. soda
1 tsp. salt

Add & Mix:
2/3 cups shortening
1/3 cup buttermilk
1 1/4 cups mashed bananas (3)

Add & Beat 2 minutes:
3 eggs
1/3 cup buttermilk

Beat 2 more minutes

Add 2/3 cup chopped nuts (I use walnuts)

Grease and flour bread pans. Bake at 350 for 45-50 minutes.
Makes 2 large or 3 medium loaves.

Homemade Hand Scrub

I figured you girls would like this recipe because we all loved the hand scrub we did at the sisters reunion! Its super easy and feels amazing! Enjoy (:

Equal parts Salt and Olive Oil with a splash of Vanilla Extract. Mix and scrub away! **Not To Eat**

I have given this as a gift and I put a drop of Food Coloring and I put it in an empty honey bottle(shaped like a bear). She loved it! 

Jalapeno Popper Dip

2 8-oz. packages cream cheese (light works great)
1 c. mayonnaise (light also works here, but DON'T use Miracle Whip!)
1 c. Parmesan cheese
4 oz. can diced green chilies 
2 oz. can diced jalapeno peppers*, drained
1-2 sourdough baguettes, sliced, and/or crackers or tortilla chips

2 ounces of the jalapenos is mild with a little bite, a whole can (4 oz.) is definitely on the spicy side, but if you've got taste buds of steel, you might prefer a 7-oz. can.

Preheat oven to 350. In a medium bowl, combine the ingredients and spread into a 9" pie plate or a small baking dish. Bake for 20-25 minutes or until dip is bubbly and golden brown.

This is so delicious! If you are planning to take a snack to a holiday party, take this!

Apple Betty

from the Betty Crocker Cookbook

4 cups peeled and sliced tart apples
       or 1 1lb 2oz. can pie-sliced apples, drained
1/4 cup orange juice
1 cup sugar
3/4 cup sifted all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
Dash salt
1/2 cup butter

Mound apples in buttered 9-inch pie plate; sprinkle with orange juice. Combine sugar, flour, spices, and salt; cut in butter till mixture is crumbly; sprinkle over apples.

Bake at 375 degrees for 45 minutes or till apples are tender and topping is crisp.

Serve warm with cream.

Makes 6 servings.

German Chocolate Bars

1/2 cup softened butter 

1 pkg. Betty Crocker SuperMoist German chocolate cake mix
1 tub (1 lb.) Betty Crocker Rich & Creamy coconut pecan frosting
1 (6 oz.) bag semisweet chocolate chips
1/4 c. milk

Heat oven to 350 degrees. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In medium bowl, cut butter into cake mix, using pastry blender until crumbly. Press half of the mixture (2 1/2 cups) in bottom of pan; reserve remaining cake mixture. Bake 10 minutes.

Carefully spread frosting over baked layer; sprinkle evenly with chocolate chips. Stir milk into reserved cake mixture. Drop by teaspoonfuls onto chocolate chips.

Bake 25 to 30 minutes or until cake portion is slightly dry to the touch. Cool completely, about 1 hour. Cover and refrigerate about 2 hours or until firm. Cut into 8 rows by 6 rows. Store covered in refrigerator. Yields 48 bars.

Someone made these for my last book club meeting. They were super yummy!

Mom's Fabulous Rolls

Combine:
2 cups scalded milk
1 cup sugar
2 cubes soft butter

Combine:
1 cup warm water
3 Tblsp. yeast
1 tsp. sugar

6 beaten eggs

8-10 cups of flour

3/4 Tblsp salt

When butter and sugar are dissolved, add the yeast mixture, then
add the eggs. Stir in the flour a small amount at a time and the salt. Mix until the dough is smooth and soft. Let the dough rise until doubled, then shape and let rise.
Bake at 350 degrees until light brown. (10-12 minutes)
When making cinnamon rolls, add a little more sugar to the dough.
As with all of Mom's recipes, this makes a lot!

Hint: The closer you stay to 8 cups of flour, the softer the rolls.

Easy Pumpkin Cookies

1 Spice Cake Mix
1 3/4 cups pumpkin
2 cups chocolate chips (white chocolate is equally delicious!)

mix together thoroughly
scoop onto cookie sheet
Bake at 375 for 10-11 minutes (or until baked through) oven time varies
Makes about 4 dozen cookies

I made a powdered sugar glaze (powdered sugar, milk, butter, vanilla), spooned it into a zip lock bag then sniped a corner to drizzle it on top! it's prettier and less messy to do it this way! So yummy!

Blog Makeover!

 I thought it was time to get a new picture as our header! I hope that everyone is ready for the Holidays, or at least starting to get ready!  I was hoping that everyone could share their favorite Holiday dishes through out the next couple of months!  I know that I enjoy trying new recipes this time of year and making some of my traditional favorites! I love you all and hope that everyone has a happy Holiday Season! 
                                                                                                     Love, Diana

Yummy Yam Bake

4 or 5 big yams baked. Peel and cut into 2" chunks.

Toss together:

1 1/2 tsp. fruit fresh (citric acid)

1/2 cup firmly packed brown sugar

1/2 tsp. cinnamon

1/4 tsp. nutmeg

3 tart apples cored, seeded and sliced (not too thin a bit thicker is better)

You can peel apples or not

1/2 cup chopped pecans

Layer in a 2 or 3 qt. casserole dish starting with yams, then apple/nut/spice mix.

(I use a deeper casserole for more layers.)

Dot the layers with 1/4 cup butter

Bake at 350 until apples are just crisp tender. (20 to 30 minutes)

Remove from the oven and turn on the broiler

Cover casserole with miniature marshmellows or large marshmellows.

Brown the marshmellows under the broiler, watch CAREFULLY!! It takes less time than you think to brown those marshmellows. It tends to brown all at once.

Recipe can be easily doubled for a crowd.

Super Simple Hot Fudge Sauce

Melt in a microwave safe bowl for 1 minute:

1 C. semi-sweet chocolate chips

1 cube (1/2 C. ) butter

Stir and melt for another 30 seconds if needed.

Add 1- 14 oz. can sweetened condensed

milk and 1/8 C. milk and stir until blended.

Heat through.

This is the best hot fudge sauce I have ever made. Next time you buy some good vanilla ice cream, just make this to go with it! Super delicious!

Zucchini Bread

Zucchini Bread

Ingredients:
3 Eggs
2 cups Sugar
½ cup Vegetable oil
½ cup No sugar added applesauce
2 tsp. Vanilla
2 cups Grated zucchini (peeled or not, your preference)
2 ½ cups Flour
1/3 cup Flax seed
¼ cup Oat bran
1 tsp. Salt
1 tsp Baking soda
¼ tsp. Baking powder
1 Tbl. Cinnamon
½ cup Chopped walnuts or pecans (optional)

Directions:
Mix dry ingredients in a large bowl (flour – through cinnamon). In an electric mixer, beat eggs until light and fluffy (very yellow). Then add sugar and oil – beat. Stir in vanilla and zucchini. Add in dry ingredients and stir with a spoon now. Add nuts if desired. Cook 65-70 minutes at 325. Let cool in pan on rack 15 minutes. Remove from pan, cool completely on rack.


I LOVE this recipe. I'll post a pic when I get one. I'm going to make this this week and am going to try 1/4 cup oil and 3/4 cups applesauce. I'll let you know how that turns out. I also use mini bread pans and cook the bread for about 30 minutes. Enjoy!!

Chocolate Chip Cookies

Cream together:

1 1/2 cups shortening

1 1/2 cups sugar

3/4 cup brown sugar

Add:

3 well beaten eggs

Add:

3 cups + 6 Tblsp flour

1 1/2 tsp soda

1 1/2 tso salt

Add:

3/4 tsp hot water

1 1/2 tsp vanilla

Add:

1 pkg chocolate chips

1 1/2 cups nuts

coconut (optional)

Bake 350 - 375 for 8 - 10 minutes

Makes about 6 dozen

CHOCOLATE CAKE POPS

1. Bake a plain Chocolate Cake and let it cool.
2. Break it into pieces into a large bowl.
3. Add Chocolate frosting (about half a container) and mix until it it’s the consistency of Play Dough.
4. Use an ice cream scoop to get a portion of dough and put it on a cookie sheet covered with waxed paper.
5. Put them in the freezer until solid and firm.
6. Use a double broiler and melt Chocolate flavored Baker’s Chocolate (about 2 Boxes).
7. Use a toothpick or two spoons to roll each pop in the melted chocolate.
8. Let the excess chocolate drip off and place it on a plate covered with waxed paper and decorate with sprinkles or nuts and marshmallows.
9. Once a few are decorated (enough to fill a plate) put them in the freezer to harden (about 5-10 mins). Repeat until all cake pops are hard.
10. Store in refrigerator until ready to serve.

Grandma McGee's Mile High Biscuits

3 cups flour
1/4 cup sugar
4 tsp. baking powder
1/2 tsp. cream of tartar
3/4 tsp. salt
1/2 cup shortening
1 egg, beaten
1 1/8 cup milk

Combine dry ingredients in a mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Add egg and milk all at once; mix until dough forms a ball. Turn dough out on a lightly floured surface and knead 10 to 12 times. Roll out to 3/4 inch thickness; cut with floured 2 1/2 inch biscuit cutter. Place on an ungreased baking sheet and freeze. When biscuits have frozen, they may be stored in a plastic bag in the freezer until needed.
To bake frozen biscuits, place on a lightly greased pan. Bake at 475 degrees for 12 to 15 minutes, until light brown. Yields 1 dozen.

That's how Grandma's recipe is written, but I have never frozen the biscuits. I always cook them up right away, and I never grease the pan.

Chicken and Biscuits

Ingredients:
1 can condensed cream of chicken soup
1/2 cup sour cream
2 cups chopped, cooked chicken
1 pkg. frozen mixed veggies, thawed
{Or boil some carrots, and use canned green beans and/or corn.}
1 cup shredded cheddar cheese
1 can refrigerated biscuit dough

Directions:
Preheat oven to 350°

1. Mix soup and sour cream in 8" square baking dish {can be adapted}.

2. Stir in chicken, veggies, and cheese.

3. Place desired amount of biscuits in soupy-chicken-veggie mixture.

4. Bake uncovered at 350° for 35 minutes. Pay close attention though, it's really easy to overbake the biscuits. Just take it out when they're golden brown.

5. Enjoy with your lovely family, and tell me how it turned out!

Faster Method:
Mix and place everything minus the chicken, pop it in the oven, and run to the grocery store to pick up a rotisserie chicken to have on the side before it's done. Or maybe the biscuits and veggies are the side. Whichever you prefer. It's still good eatin'.

Potato Casserole

8 cooked potatoes - shredded
1 pint sour cream
1 can cream of chicken soup
1/4 cup melted margarine
1/3 cup chopped onion
1 cup grated cheese
salt & pepper to taste

Topping:
2 cups cornflake crumbs
1/2 cup melted butter

Mix all ingredients and place into a 9x13 dish. Sprinkle with topping. Bake uncovered at 350 degrees for about 30-40 minutes until heated through.

Apple & Spinach Pizza

This is DELICIOUS! You all must try it and let me know what you think

Ingredients:
2 tsp. garlic, minced
2 Tbsp. olive oil
1 12-inch prepared pizza dough crust
2 cups fresh spinach, coarsely chopped
1 1/2 cups Red Delicious, Golden Delicious, or Granny Smith apples cored, peeled and thinly sliced (or chopped)
1 cup shredded low-fat, part skim Mozzarella cheese
1 cup crumbled Blue, Gargonzola or Roquefort cheese
1/2 cup shredded parmesan cheese
1 tsp. dried leaf oregano
Method:
1) For each pizza: Heat oven to 450. Saute garlic in olive oil over medium heat for 1-2 minutes. Remove from heat.
2) Brush olive oil blend onto pizza crust.
3) Distribute spinach evenly onto crust.
4) Sprinkle on apples.
5) Blend mozzarella cheese, blue cheese and parmesan cheese. Distribute evenly over apples.
6) Sprinkle on oregano. Bake for 12-15 minutes or until cheese boils and crust is brown.