Five Flower Mom's Recipes

Cinnamon Muffins

2009-02-21T05:34:00.000-08:00

Ingredients:

1 1/2 cups flour
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup milk
1/4 cup packed brown sugar
2 teaspoons baking powder
1 egg, beaten
1/2 cup oil

Topping:

2 tbsp brown sugar
2 tsp flour
1 tbsp cinnamon
1 tbsp melted butter

Method:

Mix all muffin ingredients together and fill muffin tins 3/4 full. Mix topping ingredients in separate bowl and sprinkle on muffins. Bake at 400 degrees for 40* (see note below) minutes.

My notes: This is a combination of two recipes and I have never made it before -- they are in the oven as I type so I will post back after we have tried them! I ended up cooking them for only about 20 minutes, then they were done!

Honey Baked Lentils

2009-02-17T01:44:00.000-08:00

I was over at Enchanted Dandelions and this very yummy recipe was posted, I am going to give it a try.

Ingredients:

1 cup lentils
2 cups water
2 tbsp honey
2 tbsp soy sauce
2 tbsp olive oil
1/2 tsp ginger
1 small onion, chopped
1 clove garlic, minced
salt & pepper to taste

Method:

Combine the above in a baking dish, cover and bake at 350* until tender (~ 1.5 hours).

My Notes:

Just too easy to mess up, right? Wrong! Well as I was flinging around and apparently not paying attention I grabbed the bag of split peas instead of lentils. I did not realize this until everything had been cooking for awhile. It was still yummy but I am very interested to see how it tastes made right! I will try again soon!!!

Reese's Peanut Butter Cheese Cake

2009-02-15T05:24:00.000-08:00

Ingredients:

1 1/4 cups graham cracker crumbs

1/3 cup plus 1/4 cup sugar; divided

1/3 cup Hershey's cocoa

1/3 cup butter or margarine, melted

3 packages (8 ounces each) cream cheese, softened

1 can (14 ounces) sweetened condensed milk (not evaporated milk)

1 2/3 cups (10 ounce package) Reese's Peanut Butter Chips, melted

4 eggs

2 teaspoons vanilla extract

Method:

1. Heat over to 300^o F. Combine graham cracker crumbs, 1/3 cup sugar, cocoa, and butter; press onto bottom of 9-inch springform pan.

2. Beat cream cheese and remaining 1/4 cup sugar until fluffy. Gradually beat in sweetened condensed milk, then melted chips, until smooth. Add eggs and vanilla; beat well. Pour into prepared crust

3. Bake 60 - 70 minutes or until center is almost set. Remove from oven. With knife, loosen cake from side of pan. Cool. Remove side of pan. Refrigerate until cold. Garnish with Chocolate Drizzle, whipped topping, Mini Kisses as desired. Store, covered, in refrigerator.

Corn Chowder

2009-02-14T08:48:00.000-08:00

Ingredients:

1# pound of bacon
1 large onion
4 cans (15 ounce) of corn - drained
8 large potatoes
1 quart heavy cream

Method:

Cut potatoes to bite size pieces and boil until just soft (not mushy).
Cook bacon until extra crispy, cut into small pieces.
Saute onion in some of the bacon grease.
Mix everything together in a large saucepan on low, until hot.

My Notes: I added a little more milk because it needed it! In the past I have also used a combination of cream corn and whole kernel corn. This time I used all frozen corn!

This also warms up great the next day!!!

Meat Loaf

2009-01-12T05:45:00.000-08:00

This is a big batch for our large family - it fed all seven of us with left overs!

Ingredients:

4#'s Hamburger
4 Eggs
1 1/2 teaspoon Salt
3 teaspoons Pepper
4 cups Oates
1 cup Ketchup
1 cup BBQ Sauce (this was suppose to be ketchup but I had some BBQ sauce thst I wanted to use up)
1/3 cup Brown Sugar
6 tablespoons Worcestershire Sauce
2 tablespoons Liquid Smoke

Glaze:
1 cup Ketchup
1/3 cup Brown Sugar
2 tablespoons Mustard

Mix all ingredients, except glaze. Bake at 400 degrees in a 9 by 11 stone rectangle cake pan for 1 hour. Mix and add glaze and bake 15 more minutes!

This was not anything fancy but good! My one daughter who never eat meat loaf actually had some but my other daughter who usually likes meat loaf said it was "okay". The boys seem to love meat loaf no matter how I cook it!!!

Maple Sugar Pie

2008-12-23T06:00:00.000-08:00

My mom sent me this, I am going to try it this weekend -- sounds really sweat! But a taste of Vermont!

Ingredients:

1 cup maple syrup
1 cup light brown sugar (packed firmly)
3 tablespoons butter
1 cup (1/2 pint) heavy cream
3/4 cup cornstarch
cold water

2 - Unbaked pie crusts

Method:

Cook first four ingredients in large sauce pan on medium heat. Let boil gently for 15-20 minutes, stirring occasionally.

Place cornstarch in small bowl and add cold water.

Add to mixture, bring mixture back to a boil and boil gently for a full minute.

Should be a consistency of a thin pudding - add more cornstarch/water mixture if needed.

Place filling in uncooked pie crust, cover with slitted top crust and bake for 30-40 minutes at 350 or until crust is golden brown.

Chocolate Oatmeal & Peanut Butter Bars

2008-12-14T18:12:00.000-08:00

15 Minute Bars - Chocolate & Peanut Butter Bars

Ingredients:

4 cups oatmeal
1 cup brown sugar
1 cup butter, melted
1 package (6 ounce size) chocolate chips, melted
1/2 cup peanut butter

Directions:
Mix oatmeal, brown sugar, and butter until well blended. Pat into a large jelly roll pan. Bake at 425 for 10 minutes. Meanwhile, melt the chocolate chips and peanut butter over hot water. Spread on the crust as soon as you take it out of the oven. May sprinkle some chopped peanuts over the top for garnish. Cool and slice.

Recipe Location: http://www.cdkitchen.com/recipes/recs/186/15MinuteBars65628.shtml
Recipe ID: 36266

This recipe is from CDKitchen http://www.cdkitchen.com
© 1995-2008 CDKitchen, Inc.

My notes: Tonight we wanted to try something new so we made these, they are easy and yummy! One note is that I did not spread the chocolate well enough so I was only able to cover about 3/4 of the tray -- so next time I will make more chocolate!!! I used semi-sweet bakers chocolate instead of chips!

Peanut Butter Fudge

2008-12-10T06:49:00.000-08:00

Taken from Treasured Recipes by members and friends of the East Barre Congregational Church, Shirley Aldrich

Ingrediets:

1 (l lb.) box light brown sugar
2 cups white sugar
3/4 cup milk
1 (18 oz.) jar peanut butter, creamy or chunky
1 tsp. vanilla

Method:

Mix sugars and milk and bring to a boil, then cook for 2 full minutes. Remove from heat and quickly add peanut butter and vanilla. Mix well. Pour into 9x13-inch buttered pan. Refrigerate for 1 hour or more and cut into squares.

NOTES from my mom:

Seems that I always have to throw in my thoughts:

I've tried it with the dark brown sugar - it was just nasty.

I usually use Peter Pan Reduced Fat (green cap) and tastes just as good with 30% less fat.

I just noticed as I was typing this up that it called for a 9x13 pan - I've always used a 9x9 disposal pan - I'm sure the 9x13 works just fine.

If you cook on medium heat you really don't have to watch that closely. I've boiled for well over 2-minutes with no stirring and all was fine. On the other hand, if you don't cook the full 2 minutes it doesn't harden well. I like my peanut butter fudge firm and on the dry side - if you like it a little softer and more moist then the 2 minutes or just under is probably the way to go.

My Notes: I make with all organic ingredients! Yummy and good for you (yeah, right!)

Buckeyes

2008-12-07T06:32:00.000-08:00

Here is the recipe and notes that my mom sent me! She is usually the Buckeye maker, matter-a-fact she said she already made her first holiday batch last week, but as we are now 1000 miles away and my children want Buckeyes ... I guess I need to make some! These are great to give as gifts!

Ingredients:

2 1/2 # confectioners sugar

2 # creamy peanut butter (room temperature)

1 # butter

1# chocolate morsels

1/2 stick paraffin wax

round toothpicks (approximately 150)

walnuts

wax paper

Method:

Cream together peanut butter and butter.

Gradually beat in confectioners sugar.

Refrigerate for at least an hour.

Place wax paper on 3-4 cookie trays.

Roll into balls - approximately 1 tablespoon per ball

Place balls on wax papered trays.

Stick a toothpick into the center of each.

Refrigerate balls until well-cooled (usually about 2 hrs.)

When you are ready to dip balls:

Slowly melt chocolate and wax together in a double boiler or fondue pot. The fondue pot works especially well, it seems to maintain the temperature best and you can set the temperature to simmer to eliminate the chance of burning the chocolate.

Dip balls into chocolate and then slowly turn until chocolate begins to set.

Place back on wax paper.

Remove toothpicks after balls have had a few minutes to setup and place a piece of walnut over the hole.

Press slightly to set into ball - being careful not to split chocolate

I refrigerate again to re-cool, then stack in X-mas boxes, bags or tins, placing wax paper between the layers. At this point they don't really have to be refrigerated (they never are in the stores). I prefer mine refrigerated, they seem fresher and the balls and chocolate stay firmer.

Tips:

Plan some space in the refrigerate before you start - make sure your plan allows space for the toothpicks - usually trays can sit on top of bowls, beverage cartons, etc. as long as you arrange so that trays will sit fairly level.

Wipe hands with paper towel and powder palms hand every few balls to keep mixture from sticking to hands - they key seems to be keeping hands very dry.

You can refrigerate mixture until you are ready to make balls or refrigerate balls until you are ready to dip in chocolate.

I usually use more chocolate - the large (23 oz.) size and 3/4 of a stick of paraffin. More waste this way but it makes the dipping a little easier when you get towards the end. If I only plan to dip half of the balls at a time, I use the smaller bag of chips with 1/2 stick of paraffin wax.

You will find that as the balls warm up they are more difficult to dip - the toothpicks don't stay in as well, especially when you try to turn them. I rotate the trays in and out of the refrigerator (to re-cool them) - dipping only about a 1/4 of the balls on the tray at a time. The dipping is a great step to share...

Chocolate Pudding Cake

2008-11-24T08:00:00.000-08:00

The Oreo Cookie cake the other day reminded me of this easy cake that my family loves.

Ingredients:

1 chocolate cake - 9x13, cooled
4 Cups Chocolate pudding, chilled
4 Cups Whipped Cream

Method

1. Bake chocolate cake. I have made this many ways ... a box mix, Organic box mix, and homemade!!!! Let cool!

2. Spread Chocolate pudding on top of cake. Again, I have done this several ways: I have bought regular instant pudding, organic cooked pudding packages, or homemade chocolate pudding.

3. Spread Whipped Cream on top. Once more, you can buy cool whip or make homemade whipped cream depending on what you want!

That is is, serve chilled and it is so yummy!

I use to make this all the time with a Duncan Hines box mix, regular Jello pudding and and Cool Whip. As we have gone to a more organic diet, I have found that I can make this whole thing with organic ingredients and it is so YUMMY!!!

Oreo Cookie Cake

2008-11-21T10:17:00.000-08:00

Mamarazzi over at Dandelion Wishes just hosted a Favorite Thing Swap, stop over and check out all the details! I was teamed up with Smoochiefrog and I received a magnificent package of goodies -- in it was this recipe ... I will be making it this weekend!!!

Ingredients:

1 package Oreo cookies (NOT the double stuffed ones)
1 Cup Powdered Sugar
1- 4 ounce package instant vanilla pudding
1- 4 ounce package instant chocolate pudding
2- 8 ounce containers Cool Whip
3 Cups milk
8 ounce cream cheese
1/2 Cup melted butter

Method:

1. Spray a 9 by 13 pan with Pam
2. Crush all but about 6-8 cookies into small bits. Combine the melted butter and crushed Oreos and press into the bottom of the pan to form a bottom layer crust. This is LAYER 1.
3. Whip the cream cheese until smooth. Add powdered sugar and one container of the Cool Whip. Layer over Oreo layer in pan. This is LAYER 2.
4. Combine the puddings and the milk in a bowl. Set in fridge to set for about 5 minutes. Once set, spread over the 2nd layer (cream cheese/powdered sugar/Cool Whip). This is LAYER 3.
5. Spread 2nd Cool Whip container onto the top. Crush the reamaining 6-8 cookies and sprinkle over the Cool Whip. This is the FOURTH and FINAL Layer.
6. Keep in fridge. Serve cold!

Note: I hear that it does not last long!!!! I will report back!!

Corn Salad

2008-11-06T09:10:00.000-08:00

Ingredients:

2 (11 ounce) cans white shoepeg corn, drained

1 green bell pepper, chopped

1/2 cup chopped purple onion

(small onion or 1/2 large)

1/2 cup nonfat sour cream

1tbsp white vinegar

1/4 tsp. celery salt

1/2 tsp pepper

Method:

Combine all ingredients, stirring well.
Cover and chill at least 3 hours.
Serve with a slotted spoon.

Yield 8 servings.

My notes: I have not yet tried this but hope to soon!

Split Pea Soup

2008-11-05T06:48:00.000-08:00

Ingredients:

Ham Bone
1 Tablespoon Olive Oil
2 Cups Chopped Onion
2 Cups Chopped Carrot
2 Cups Finely chopped Celery
1/2 Tablespoon Minced Garlic
1 Cup Yellow Split Peas
1 Cup Green Split Peas
1/4 Cup Brown Sugar
2 Teaspoons Cumin
1 Teaspoon Salt

Method:

Chop onion, carrot, celery and garlic (I put them all in the food processor).
Saute in olive oil until translucent (or if you food process they are all mushy and yummy).
In large stock pot combine all ingredients with 8 cups of water.
Cover, bring to a boil, then reduce heat and simmer for two to three hours, stirring frequently!
Remove ham bone and puree with food processor.

Variation:

No ham bone, use 8 cups of chicken broth instead!

My notes: I use to always make pea soup the day after a ham dinner but sometimes I buy the ham and cut the ham off and warm separately and then use the bone and then I have a full meal!

I will be the first to admit that Split Pea Soup was not a favorite of mine and I just knew that my kids would turn up their noses BUT actually we all like this recipe!! It is yummy!

Black Beans and Rice

2008-10-31T08:00:00.000-07:00

Ingredients:

1/2 cup butter (I use 1/4 cup olive oil instead)

1/2 cup chopped onions

1/2 cup chopped green pepper

1 1/2 teaspoon minced garlic

1 can Black Beans (not drained)

2 cups cooked rice

1 teaspoon Worcestershire sauce

salt and pepper

Method:

Saute onion, pepper, garlic in oil.
Cook 5 minutes.
Add beans, cook 5 minutes more.
Add rice, Worcestershire sauce, and salt.

Cook only till heated through.
Good with Hot sauce like Red Hot.

Red Cabbage

2008-10-30T08:00:00.000-07:00

Taken from the "Galloping Gourmet"

Shred or slice fine 1/2 red cabbage.

Put about 2 Tablespoons butter or oil in large pan. (Stainless steel or porcelain-not aluminum).

ADD : 1 chopped small onion

4 oz. Red wine vinegar ( 1/2 cup)

3 Tablespoons sugar

2 Bay leaves

4 whole peppercorns

4 whole cloves

Simmer till onion is starting to get soft, then:

Add red cabbage.
Cover.
Cook about 25 minutes, stirring often.

Slice one apple and add about 5 minutes before serving.

I like to cook till nice and tender. (may be more than 25 min.)

Good with pork.

Chocolate Chip - Peanut Butter Cake

2008-10-29T08:00:00.000-07:00

Grease bottom only of 13" x 9"cake pan.

Pre-heat oven ~ 350

In large mixer bowl, combine and blend at low speed:

2 1/4 cups regular flour

2 cups firmly packed brown sugar

1 cup peanut butter

1/2 cup butter, soft

Important: Reserve one cup of this mixture. Then add to remaining crumb mixture:

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup milk

1 teaspoon vanilla

3 eggs

Blend at low speed until moistened, then beat at medium speed, scraping bowl occasionally. Pour batter into pan.
Sprinkle with reserved 1 cup crumb mixture.

Then sprinkle with :

1 cup semi-sweet chocolate chips. Bake 35 to 40 minutes.

YUM!

Maple Oatmeal Bread

2008-10-28T14:57:00.000-07:00

Ingredients:

1 & 3/4 Cup Boiling Water
1 Teaspoon Dry Instant Coffee
1 Cup Oatmeal
1/2 Cup Shortening
1/ Cup Maple Syrup
5 1/2 to 6 1/2 Cups Sifted Flour
1/2 Cup Sugar
2 Teaspoon Salt
2 Packets Dry Active Yeast
1/2 Cup Warm Water
2 Large Eggs, Slightly Beaten

Method:

In large bowl combine boiling water and, coffee, oats, shortening, maple syrup, sugar and salt. Set aside and let cool to lukewarm.
Dissolve yeast in 1/4 cup warm water and add to the first mixture.
Blend in eggs.
Gradually add flour and mix until smooth.
Add enough flour to make moderately stiff dough.
Place in greased bowl to rise.
Punch down, knead a little & shape into 2 loaf pans.
Let rise again.
Bake 30 to 40 minutes at 325 degrees.

My notes:
I have NEVER used the coffee!
1 packet of yeast is equal to 2 1/4 teaspoon for those who buy in bulk.
I have used 1/4 cup white sugar and 1/4 cup brown sugar.
I have also used molasses or honey instead of syrup.
I have also cut it in half and made it in a bread machine.

Yum Factor: This is always yummy fresh out of the oven!!!

Tina’s Famous Orange Cake

2008-10-28T08:11:00.000-07:00

Ingredients

1 box yellow cake mix

3 cans (small) of mandarin oranges drained (reserve liquid)

12 oz. Cool Whip

1 large box instant vanilla pudding

1 large can of crushed pineapple, drained (reserve liquid)

9 to 12 oz. flake coconut

Method:

Prepare the cake as directed with the exception of the water.

Replace the water with the liquid from the oranges. I usually put a little extra to make it extra moist.

Bake the cake in 3 layers.

Frosting:

Mix the Cool Whip, vanilla pudding, crushed pineapple and coconut together. You can add more or less of the pineapple or coconut to your taste. Let the frosting sit in the fridge until the cakes are cooled. If the frosting is too stiff, add some of the pineapple liquid to soften it up. Just don’t soften it too much.

Frost the cake.

Keep refrigerated.

Apple Chicken Bake

2008-10-27T08:55:00.000-07:00

Ingredients

3 boneless chicken breasts halved or quartered

1 large onion

¼ cup butter

Salt and pepper

3 large Macintosh applies sliced (Granny or Braeburn ok too)

1-1/2 cup shredded Vermont sharp cheddar cheese

½ cup Parmesan cheese

½ cup plain bread crumbs

3 teaspoons apple cider or juice.

Method

Spray baking dish with cooking spray. Sauté onion in butter. S & P the breasts.

Toss apples and onion and spread in bottom of pan.

Chicken on top of apple mix.

Mix cheeses with bread crumbs and sprinkle over chicken.

Drizzle cider over chicken.

Bake 45 minutes @350 no cover.

I received this from a recipe 'chain letter' that I am participating in online! I have not ried it but thought it looked good!

From the Shoreham (VT) Inn and Country Store shared with me by Marian Kaiser, Green Valley, AZ!

Halloween Treats

2008-10-25T04:39:00.000-07:00

If you are looking for a fun and yummy Halloween treat see what I found over at Joy Is My Goal, who found them over at On That Note ...There is something for everyone. Have fun!

Apple Bites

Ingredients:
2 medium green or red apples
1/3 cup peanut butter
1/3 cup candy corn
Directions:
1. Core apples; cut each into 8 thick slices. Make each mouth by spreading about 1 teaspoon of the peanut butter on an apple slice. Add about 5 pieces candy corn for teeth.
2. Spread another apple slice with about 1 teaspoon peanut butter; press on top of first apple slice. Makes 4 servings.

Creepy Crawlers

Breed gummy worms in ice and infest a cold Halloween drink!!

Put the worms in an ice-cube tray, letting them stick out of the top and sprawl over the edges, and fill tray with water; freeze.
Add cubes to a clear beverage, and watch as kids squirm with delight.

Jack-o'-lantern Quesadillas

Prep: 5 min.
Cook: 15 min. per batch
16 (8-inch) flour tortillas, preferably red or orange
8 tsp. vegetable oil
4 cups grated pepper Jack cheese (12 oz.)
1. Preheat broiler to high and place an oven rack about 5 inches from heat source. Line a baking sheet with foil and mist with nonstick cooking spray. Stack 8 tortillas on a cutting board and use a sharp paring knife to trim away some of top, leaving a 1-inch "stem" so tortillas are shaped like pumpkins. Repeat with remaining 8 tortillas. Use a knife to cut two triangles for eyes and a crescent for a mouth into 8 tortillas.
2. Warm 1 teaspoon oil in a large skillet over medium heat. Add a tortilla without eyes and mouth, sprinkle with a scant 1/2 cup cheese. Cover with cut-out tortilla. Cook until underside is golden, 1 to 2 minutes, slide onto baking sheet, and repeat to make three more quesadillas.
3. Place baking sheet under broiler and broil until tops are golden. Slide onto a serving platter and loosely tent with foil to keep warm. Repeat with remaining tortillas and cheese.
Serve immediately.
Serves: 8

Super Easy S'mores

Ingredients:
8 chocolate or regular graham cracker squares
3 tablespoons chocolate-hazelnut spread
3 tablespoons marshmallow creme
Directions:
1. Place graham cracker squares on a work surface; spread 4 squares with chocolate-hazelnut spread. Spread remaining graham cracker squares with marshmallow creme. Place graham crackers, marshmallow sides down, on top of chocolate-hazelnut spread. Place on a microwave-safe plate.
2. Microwave, uncovered, on 100% power (high) for 30 seconds. (If you want to heat the s'mores one or two at a time, microwave one s'more on 100% power [high] for 10 seconds or two s'mores for 20 seconds.) Serve at once. Makes 4 s'mores.
3. Peanut Butter S'Mores: Prepare as directed, except use chocolate graham cracker squares and substitute peanut butter for the chocolate-hazelnut spread.
4. Make-Ahead Tip: Prepare up to 30 minutes before serving. Microwave just before serving.

Graveyard Gravel

Ingredients:
3 cups semisweet chocolate pieces
1 14-ounce can sweetened condensed milk
2 tablespoons butter or margarine
1-1/2 tsp. vanilla
Dash salt
2 cups tiny marshmallows
Unsweetened cocoa powder mixed with an equal amount of powdered sugar
Powdered sugar
Directions:
1. Line a 9x9x2-inch or an 8x8x2-inch baking pan with foil; set aside.
2. In a medium saucepan, heat and stir chocolate pieces, condensed milk, butter, vanilla, and salt over medium heat until melted and smooth. Remove from heat; stir in marshmallows just until combined. Spread mixture evenly in the prepared pan. Using a table knife or thin metal spatula, swirl marshmallows through fudge in pan until marshmallows are mostly melted. Cover and chill about 2 hours or until firm.
3. Using a small scoop, scoop fudge and shape into rocks (fudge will be sticky). Roll some in cocoa powder mixture and some in powdered sugar. Store in an airtight container for up to 3 days. Makes about 80 pieces (2 1/4 lbs.).

Wicked Witches Hat

Ingredients:
20 cups popped popcorn (1 cup unpopped)
1-1/2 cups light-colored corn syrup
1-1/2 cups sugar
1 7-ounce jar marshmallow creme
2 tablespoons butter
1 teaspoon vanilla
Purple and lime green paste food coloring
Candy-coated milk chocolate pieces or small hard candies
Red rolled fruit leather, cut in strips
Directions:
1. Line a 12-inch pizza pan with foil. Grease foil and set aside. Remove and throw away all unpopped kernels from the popped popcorn. Grease 2 13x9x2-inch or larger baking pans. Divide popcorn evenly between the two pans.
2. In a large saucepan combine corn syrup and sugar. Heat over medium-high heat until boiling, stirring constantly. Remove from heat; stir in marshmallow creme, butter, and vanilla. Pour half of this mixture (about 2 cups) into another saucepan. Tint each portion with desired food coloring. Add marshmallow mixture to popcorn (keeping colors separate). Stir to coat evenly. Cool until popcorn can be handled easily, about 10 minutes.
3. With greased hands, press one color of the popcorn mixture into prepared pizza pan. Shape the remaining popcorn mixture into a 8-inch cone about 6-inches in diameter. Top base with cone shape. Decorate with chocolate pieces and fruit leather. Makes one witch's hat

Boo -Nilla Shake

These spirits may look frightening, but they're actually quite sweet. Make these ghastly, ghost faces with melted chocolate painted inside the glass. A ghostly white vanilla milk shake is topped with piped whipped cream. And although you wouldn't want these spooks to haunt your house, they would be welcome at a Halloween get-together.

Boo-Nilla Shake:
Makes six 8-ounce servings
1 cup whole milk
2 pints vanilla ice cream
1 cup heavy cream
1 tablespoon confectioners' sugar
Directions:
1. Blend milk and 1 pint ice cream in a blender until smooth. With machine running, add remaining pint ice cream, one scoop at a time; blend until smooth. Pour milkshake into six 8-ounce glasses decorated with chocolate faces, filling them 3/4 full.
2.Put cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form. Add confectioners' sugar. Beat until stiff peaks form. Transfer whipped cream to a pastry bag fitted with a 1/2-inch plain round tip. Pipe spiral mounds of whipped cream on top of milkshakes. Or use whip cream from a can! Serve immediately. Makes six 8-ounce servings.

Soft Breadsticks

2008-10-13T15:40:00.000-07:00

Ingredients:

1 pkg. Regular or quick-acting dry yeast
1 1/3 c. Warm water (105 to 115 degrees)
3 tbsp. Vegetable oil
1 tsp. Salt
Coarse salt or sesame seeds (or melt butter and garlic powder & brush on baked breadsticks)
3 to 3 1/2 c. All-purpose flour
1 tbsp. Honey
1 Egg white, slightly beaten

Preparation:

Dissolve yeast in warm water in 2 1/2 quart bowl. Stir in 1 cup of the flour, the oil, honey and 1 teaspoon salt. Beat until smooth. Stir in enough remaining flour, scraping dough from side of bowl, until soft dough forms. Cover and let rise in warm place until double, about 45 minutes. Heat oven to 400 degrees. Stir down dough by beating about 25 strokes. Turn dough onto generously floured surface; roll around lightly to coat with flour. Divide into 24 equal parts. Roll and shape each part dough into a rope, about 9 inches long, sprinkling with flour if dough is too sticky. Place on greased cookie sheet. Brush with egg white; sprinkle with salt or wait until baked and brush with melted garlic butter. When baking bake until crust is deep golden brown and crisp, about 15 minutes. Immediately remove from cookie sheet. Store loosely covered. Should make about 2 dozen breadsticks. 70 calories per breadstick.

If using self-rising flour, omit salt.

Nutrient Information:
Calories 75
Total Fat 2 g
Carbohydrates 13 g
Protein 2 g
Fiber < 1 g

Contributed By: dietrichfour @ cooks.com

We made this tonight with Tortellini Soup and they were so yummy, we melted butter and garlic and brushed on - the kids loved them too!

Canning Tomato Sauce

2008-09-26T08:40:00.000-07:00

Over at Greener Biener, there is a very yummy sounding Tomato Sauce recipe. I suggested that while it is hot it would be easy to can it, saving precious freezer space and enjoying the yummy sauce for a long time. I will not claim to be an expert at this process BUT I enjoy it and have used it. I have found that the Ball Blue Book is a wonderful source of information for canning, pressure cooking and freezing. I actaully have three different versions of this book and find it very intersting to see how times have changed and just how much they have NOT!!!!!

So the following has been taken from the Ball Blue Book and it works and although it may seem difficult and time consuming at first it is well worth it!

Now for beginners like me there may be some confusion as to when you should water bath and when you should pressure cook ... I look it up each time but my understanding is that high acid foods can be water bath processed and everything else needs to be pressure cooked. Meats of all kinds and sauces with meats need to be pressure cooked. At least this is my understanding.

Boiling Water Bath Processing:

1. Fill boiling water canner half full with water and bring to a simmer (180F degrees). POsition canner rack over simmering water.

2. Prepare recipe. Fill jars and adjust caps.

3. Place jars on a canner rack immediately after each jar is filled. Carefully lower the rack into simmering water. Water level must cover jars and two-piece vacuum caps by 1 to 2 inchees. Add boiling water if, if needed.

4. Put the canner lid in place. Adjust heat to medium-high, bringing water to a rolling boil. Set timer according to the recipe processing time. Maintain water at a rolling boil for the entire processing period.

5. After the processing period is complete, turn off heat and remove canner lid. Let canner cool 5 minutes before removing jars.

6. Remove jars from canner, setting jars upright on a dry towel or cutting board to cool. Leave 1 to 2 inches of space between jars. Do not tighten bands if they loosened during processing. Let jars cool naturally 12 to 24 hours before checking for a seal.

Now for Seasoned Tomato Sauce ... it says that you should add 1 tablespoon bottled lemon juice to each pint jar and 2 tablespoons bottled lemon juice to each quart jar. Ladle hot sauce into hot jars, leaving 1/2 inch headspace. Adjust two-piece caps. Process pints 35 minutes, quarts 40 minutes, in a boiling-water canner.

I would like to note that I have done this several times and never added the lemon juice and it was fine. But please note that I do not want to be responsible for it not coming out and Ball probably has more experience then I do ... maybe there is more information out there on the internet as to why this is needed and IF it is alway necessary!!!

I usually make a large pot of sauce for dinner and then keep simmering and then process while I do dishes and stuff, then next time I need a quick dinner there is sauce in the cupboard waiting for me!!!!

Chocolate Oatmeal Cookies

2008-08-21T07:27:00.001-07:00

These are a very big favorite in our house. They are quick and easy to make and so good!

Ingredients:

1 cup all purpose flour
3 Tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup margarine
1/2 cup brown sugar
1/2 cup white flour
1 egg
1 teaspoon vanilla extract
1 1/4 cups oats
1/2 cup semisweet chocolate chips

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, cocoa, baking powder, baking soda, salt and cinnamon; set aside.

In a large bowl, cream together the margarine, brown sugar and white sugar. Beat in the egg and vanilla. Stir in the dry ingredients using a wooden spoon. Mix in the oats and chocolate chips. Drop by tablespoonfuls onto cookie sheets, leaving 2 inches between cookies.

Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

My Notes:

These are the most forgiving cookie ever!

Some changes I have made at times are:

No brown sugar ... substitute 1 cup white sugar and 1/4 cup molasses!
I rarely put the chocolate chips in, they are still yummy!
No cinnamon ... I have used ginger, allspice and nutmeg, all giving a little variety to taste!
I also use organic wheat flour!
I have used Sucanat for all the sugar or just the brown sugar!

Beer Bread

2008-08-18T04:49:00.000-07:00

3 c. flour (all purpose, NOT self-rising)
1/4 t. baking soda
2 t. baking powder
3 T. sugar
3 T. melted butter
1 can beer, NOT light
spices to taste (I used 1/2 T. thyme, 1 T. basil and 1 T. parsley)

Mix dry ingredients in a bowl and make well in the center.
Add butter and beer and mix JUST until everything is moistened.
Plop into loaf pan (I spray mine with non-stick stuff).
Bake at 350 degrees for 30-40 minutes, or until toothpick comes out mostly clean and top is nicely browned.

NOTE: I have not made this but I have eaten it and it was good!

Vanilla Cream Fruit Tart

2008-08-08T13:06:00.000-07:00

3/4 cup butter or margarine, softened
1/2 cup confectioners sugar
1 1/2 cups all purpose flour
1 (10 ounce) package vanilla chips, melted and cooled
1/4 cup whipping cream
1 (8 ounce) package cream cheese, softened
1 pint fresh strawberries, sliced
1 cup fresh blueberries
1 cup fresh raspberries
1/2 cup pineapple juice
1/4 cup sugar
1 Tablespoon cornstarch
1/2 teaspoon lemon juice

In a mixing bowl, cream butter and confectioners sugar
Beat in flour, mixture will be crumbly
Pat into the bottom of a greased 12 inch pizza pan
Bake at 300 degree for 25 to 28 minutes or until lightly browned
Cool
In another mixing bowl, beat melted chips and cream
Add cream cheese and beat until smooth
Spread over crust
Chill for 30 minutes
Arrange berries over filling
In saucepan, combine pineapple juice, sugar, cornstarch and lemon juice, bring toboil over medium heat
Boil two minutes or until thickened, stirring constantly
Cool and brush over fruit
Chill one hour before serving

Store in refrigerator - around here it it does not last long!

My notes:

My Aunt gave us this recipe and when she makes it she uses tart dishes so she has very cute individual tarts. A little more work but looks really, really nice!

My children made this the other day with just fresh blueberries and did not put the glaze on ... they wanted to eat it right away. It was still yummy!

Garden Stuffed Yellow Squash

2008-08-02T08:36:00.000-07:00

6 to 8 medium yellow squash
2 medium green peppers
1 medium tomato
4 scallions
6 slices bacon, fried crisp
1 cup shredded cheddar cheese
salt and pepper to taste
butter

Wash squash
Simmer in water 8-10 minute(until just tender)
Drain & cool slightly
Cut a thin slice from top of each squash
Remove seeds

Combine peppers, tomato, scallions and bacon in food processor -pulse until finely chopped
Mix with shredded cheese
Spoon into squash
Dot each with a pat of butter

Bake 400 degrees for 20 minutes

Chocolate Beet Cake Recipe

2008-07-20T05:58:00.000-07:00

Ingredients:

2 cups Sugar
2 cups Flour
1/2 teaspoon Salt
2 teaspoons Baking Powder
1 teaspoon Baking Soda
4 ounces Unsweetened Chocolate
4 Eggs
1/4 cup Oil
3 cups Shredded Beets

Method:

Heat oven to 325 degrees.
Grease two 9-inch or one larger pan.

Whisk dry ingredients together.
Melt chocolate very slowly over low heat or in a double boiler.
Cool chocolate, blend thoroughly with eggs and oil.
Combine flour mixture with chocolate mixture, alternating with beets.
Pour into pans.
Bake until fork can be removed from center cleanly, 40-50 minutes.

Note: shredded beets was a little noticeable BUT food processed beets were finer and not noticeable at all!

Strawberry Jam

2008-07-17T07:37:00.000-07:00

This recipe was taken from the the insert of Pomona's Universal Pectin.

Ingredients:

4 cups mashed strawberries (washed and stems removed)
2 cups sugar
2 Teaspoons Pectin powder
2 Teaspoons Calcium water

Method:

Prepare Calcium water (according to box).

Wash and rinse jars; let stand in hot water. Bring lids and rings to boil; turn down heat; let stand in hot water.

Prepare fruit. Measure fruit into sauce pan.

Add proper amount of calcium water, stir well.

Measure sugar and pectin powder and mix well.

Bring fruit to boil.

Add Sugar-pectin mix; stir vigorously 1-2 minutes while cooking to dissolve pectin. Return to boil and remove from heat.

Fill jars to 1/4" of top. Wipe rims clean. Screw on 2 piece lids. Put filled jars in boiling water to cover. Boil 5 minutes. Let jars cool. Check seals - lids should be sucked down.

NOTE: I made 12 pints and it tastes great! BUT I think I need to use a little more pectin it was a little thin!

Honey

2008-07-17T07:06:00.000-07:00

This is a recipe that a friend gave me, I have not tried it yet but thought I would share it!

6 lbs sugar

3 cups water

When this starts to boil add

1 tsp alum

60 white clovers

20 purple clovers

9 big pink roses or 15 small

Stir - Maintain boiling for 7 minutes.

Strain

Put in clean, sterilized jars.

Makes 10 Jelly jars.

Sauerkraut

2008-07-17T06:50:00.000-07:00

I will be the first to admit that I know nothing about making Sauerkraut but I have lots of cabbage available and so here I go. I think my biggest hesitation is that I do not even really like Sauerkraut ... I guess Dan will have to eat it all.

Use 5 pounds fully matured cabbage. Wash, quarter, core, and finely shred cabbage.
Sprinkle 3-1/2 tablespoons salt over cabbage; mix well.
Let stand 30 to 60 minutes to wilt slightly. Firmly pack into jars, leaving a 2-inch head space.
Fill with cold water, leaving 1/2-inch head space. Adjust lids, screwing bands tight.
Place jars on jelly roll pan to catch brine that overflows during fermentation and curing.
Keep cabbage covered with brine.
If necessary, open jars and add more brine made by dissolving
1-1/2 tablespoons salt in 1 quart of water.
Sauerkraut is cured and ready to can in 6 to 8 weeks.
Clean rims of jars, replacing with new lids if necessary; screw bands tight.
Set jars in water bath canner filled with cold water.
Water should extend 2-inches above jars. Bring water slowly to boiling.

Process sauerkraut (pints or quarts) for 30 minutes. Makes 7 pints.

I will keep you posted, I just packed it yesterday!

Tortellini Soup

2008-07-16T12:38:00.000-07:00

We all like this and it can really be made all in one pan! I adjust things to taste and what I have around the house!

Ingredients:

20 oz (Family size) pkg of three cheese tortellini

32 oz beef broth

32 oz chicken broth

14.5 oz diced tomatoes with green chilies

14.5 oz diced tomatoes with roasted garlic

2 large onions

1 TBLS Italian Seasoning

1# ground beef

Method:

Combine chopped onion, beef and seasonings in pot

Brown Beef

Add broth and tomatoes

Bring to a gentle boil

Add tortellini, boil 10 minutes or so, until tortellini starts to open.

Notes:

I use sausage instead of ground beef. I also use regular diced tomatoes or some diced tomatoes and some tomato sauce and add fresh garlic, etc… It was suggested to puree the diced tomatoes for more of a soup!

We serve with bread!

Arugula Pesto

2008-07-16T12:17:00.000-07:00

Ingredients

2 cups of packed arugula leaves
1/2 cup of walnuts
1/2 cup fresh Parmesan cheese
1/2 cup extra virgin olive oil
6 garlic cloves, unpeeled
1/2 garlic clove peeled and minced

Method

1 Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.

2 Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.

3 Combine the arugula, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.

Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste.

4 Mix with freshly prepared pasta of your choice. You may need to add a little bit of water or more olive oil to mix the pesto more evenly with the pasta.

Makes enough pesto sauce for an ample serving of pasta for four people.

Carrot Fritters

2008-07-16T12:14:00.000-07:00

This is a family favorite! I know everyone says ‘yuck’ but you have to try them, they are yummy!

1 pound carrots
1 cup flour
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon vanilla
2 teaspoon butter
1 egg

I mix all ingredients in the food processor or you can finely chop carrots and just mix together in a bowl!

Heat pan with about 1/2 inch olive oil.

Drop by tablespoon, until golden brown, flip!

Drain on towel.