CREAMY POTATO SOUP

My friend DW brought this soup to me after I had a baby. It was so good that I begged for the recipe. I will post the recipe as she gave it to me, but I've discovered that this is the perfect soup for using up those little amounts of vegetables that get left in the produce drawer. Sometimes I throw in cauliflower and broccoli, other times I only add potatoes and carrots. Whatever you have that needs to be used up will work in this creamy, comforting dish. You can add ham or chicken. It tastes great with either meat. Serve it with warm bread and salad and your set!

CREAMY SOUP

2 large potatoes, cubed
1 -2 celery stalks
2 large carrots, sliced
1 can cream of celery soup
1 can cream of chicken soup
1 can milk
1 can water (Use the water you boiled the veggies in.)
1 t. dried onion (I prefer 3 sliced green onions.)
1 -2 c. cooked meat (chicken or ham)
1 c. cheese, shredded
3/4 c. broccoli, chopped
1/2 t. celery salt
1/2 t. garlic powder
salt & pepper to taste

Boil potatoes, celery, and carrots in water. When potatoes are soft, empty the water except for about the amount of 1 can. Add both cans of soup and 1 can of milk. Add onion, meat, broccoli, celery salt, garlic powder, and cheese. Heat through making sure the cheese is melted. Add salt and pepper to taste.

SPINACH ARTICHOKE DIP

I love ordering this dip as an appetizer at restaurants. What I don't like is paying about $8-$10 for such a small amount. I hunted food websites for a good dip and came across this one. It makes a large amount for a crowd but can easily be halved if it's just for your family. I like to assemble the ingredients the day before and then bake it right before the party. With cream cheese on sale everywhere and New Year's Eve right around the corner, this is a good time to try it out.

SPINACH ARTICHOKE DIP

16 oz. cream cheese (2 blocks)
1 c. mild cheddar cheese, shredded
1/2 c. sour cream
1/4 c. Parmesan cheese, grated
1/4 t. black pepper
3 garlic cloves, peeled and crushed
1 can artichoke hearts, chopped
5 oz. frozen spinach, chopped, drained, and squeezed dry
1/2 c. mozzarella cheese, shredded

1. Preheat oven to 350 degrees.
2. Spray a 9 x 13 Pyrex dish with cooking spray.
3. Shred cheeses, crush garlic, chop artichokes, drain spinach. Set aside.
   
4. Mix cream cheese, cheddar cheese, sour cream, Parmesan cheese, pepper, and garlic in a mixing bowl until creamy.
5. Add artichokes and spinach and hand mix until blended.
6. Spread in the sprayed baking dish.
7. Sprinkle with mozzarella cheese. Cover with foil.
   
8. Bake at 350 degrees for 30 minutes.
9. Let sit 10 minutes before serving.
10. Serve with tortilla chips, bagel chips, crackers, Melba slices, or baguette slices.

VARIATIONS: Try adding crab meat, smoked salmon, onions, roasted red peppers or different cheeses such as pepper jack, Havarti or sharp cheddar.

Lazy Blogger

I've been a bad blogger during the past week of Christmas festivities. I have several recipe photos waiting to be pulled from my camera. However, I must confess that when the photographer in this house is unavailable, the pictures stay stuck in the camera. You know, it's kind of like that Walgreen's commercial where there is no room for the photo and the fishing guy gets deleted. I've been shown several times how to do this simple little task and then make them pretty in Photoshop, but it's just so easy to let Mr. Professional do. I guess I'm just a little lazy. Recipes to look forward to include, Spinach Artichoke Dip, Creamy Potato Soup, Oatmeal Muffins, and Homemade Pita Bread.

Also, I've been trying to find a great Cinnamon Roll recipe. I've tried several recipes but haven't been happy with any of them. They are either too doughy, too dry, or don't have enough gooey filling. I guess I'm a bit of a bread snob. If you have a recipe that you love, please share! I don't want to eat those chemical rolls in the tube anymore! I have two more Cinnamon Roll recipes to try. If they work, I'll share. Wish me luck!

CHICKEN & BLACK BEAN ENCHILADAS

We need something a little different from ham and turkey after the holidays. These enchiladas are just the ticket. I forgot to take a photo before we dug in so I'm just going to post the recipe. I came up with this combination years ago in my ugly apartment kitchen with the green cabinets. Almost 15 years later we still love this dish. I usually serve it with corn, chips and salsa, and Spanish rice.

CHICKEN & BLACK BEAN ENCHILADAS

2 small cans (10 oz.) enchilada sauce
2 cooked, shredded chicken breasts
1 can (4 oz.) green chili's
1 can (15 oz.) black beans
2 - 3 c. shredded cheese (Cheddar or Colby Jack)
1 package flour tortillas

Pour one can of enchilada sauce into a large mixing bowl. Add cooked chicken, green chili's, black beans, and a handful of cheese. Mix together. Roll tortillas with about 1/2 c. of chicken mixture and some cheese. Place completed enchiladas in a 9 x 13 baking dish. Pour the second can of sauce over the rolled enchiladas. Top with the remaining cheese. Cover with foil and bake at 350 degrees for 30 minutes. Top with sour cream, diced tomatoes, olives, and green onions if desired.

CHICKEN SOUP AND DUMPLINGS

I'm still into cold weather dishes. We are buried in snow with no end in sight so consequently, I need comfort food. This dish is inexpensive and delicious. It's made with ingredients that I usually have on hand, so I can make it any time without prior planning. Sometimes instead of the dumplings I will add rice or pasta to make chicken soup. I hope this warms your tummy too.

CHICKEN SOUP AND DUMPLINGS

Soup:

8 c. chicken broth (You can use 8 c. water and 8 t. chicken bouillon if you don't have broth)
2 celery stalks, chopped
4 carrots, peeled and sliced
1-2 c. cooked chicken
1 small onion, chopped (1 T. dried onion)
1/2 t. seasoning salt
1/2 t. poultry seasoning
1 bay leaf
1/4 t. pepper

Combine ingredients and bring to a boil. Cook until carrots are almost done. you want them just a little crunchy because they will finish cooking while the dumplings are steaming. Add dumplings. Remove bay leaf before steaming dumplings. No one wants to find that in their bowl.

Dumplings:

1 c. flour
1 1/2 t. baking powder
1/2 t. salt
2 T. shortening
2/3 c. milk
1 egg, beaten

Combine dry ingredients. Cut in shortening with a pastry blender or use 2 knives. Mix until crumbly. Mix together egg and milk and then add to flour mixture. Stir only until flour is dampened. Dough will be lumpy. Drop by spoonfuls on top of boiling soup. Cover tightly, lower heat, and steam for 15 minutes without removing lid.

Variation: Instead of dumplings add 1 c. rice or pasta. Homemade noodles are great in this soup.

RICE AND TORTILLAS

I was curious about how to make homemade tortillas. In talking to a neighbor (LB) I discovered she had a grandma that had shared this skill with her. A friend and I asked her to teach us. It was really quite simple. She used masa and added water a little at a time until it was the consistency of playdough. The brand Maseca has all the instructions on the side panel. Just follow the instructions and you'll have yummy hot tortillas right off the griddle.

A couple of tips:

• Add water a little at a time. Use your hands to mix so you can feel the texture of the dough. It should feel like playdough. Roll into 1-inch balls.

• A tortilla press is a good investment. I found one for $13.00 at Kitchen Kneads. If you don't have a press, squish the dough ball between two plates that are lined with plastic.

• Cut the zipper part off of a ziploc bag to line the press (plates) with. After pressing, lift the plastic off the press (the dough will come with it) then you can peel the plastic off the dough.

• Cook for about one minute on each side on an ungreased griddle.

This friend also shared a yummy rice recipe. Once you make this, you'll never need to purchase a box of Rice-a-roni again. It's simple and can be ready to eat in less than 30 minutes. We like to put this rice in the homemade tortillas for a simple dinner. You could also serve it as a side dish. Try changing the vegetables to add variety.

RICE

1 1/2 c. rice
3 c. water
1-2 T. butter
1 carrot, shredded
3 chicken bouillon cubes
garlic powder
onion salt
pepper
frozen peas
2-3 scrambled eggs
pieces of chicken or ham

Melt butter in skillet. Saute rice in butter until browned. Carefully add water, it will steam quite a bit. Quickly add shaved carrot, bouillon, and sprinkle with garlic powder, onion salt, and pepper. I just do a couple of sprinkles around the skillet. Add the peas and chicken or ham and the scrambled eggs. You want to have all of the ingredients ready to go so you can begin steaming it immediately. Cover and simmer for at least 15 - 20 minutes. Don't peek, you want to keep the moisture in there. After 15 minutes, check the rice. If you need to add a little water, add it around the edge a little at a time and continue steaming until the rice is soft. Wrap in toritillas and enjoy!

CHICKEN NUGGETS

What kid doesn't love chicken nuggets? Even grown ups like these. At least with these I know they aren't gross, processed, leftover meat. My kids like to help me make these by dipping them in the milk and flour coating. It can get messy but they have fun learning. Just keep the little ones away from the hot oil. You can cut these small for kid-sized bites, in longer strips for grown-ups or stick them with toothpicks or skewers and serve them as an easy party appetizer.

CHICKEN NUGGETS

2 -3 chicken breasts
1 c. flour
1 1/2 t. salt
1 t. onion powder
1 t. garlic powder
1/2 t. black pepper
1 c. milk for dipping
2 T. oil for frying

1. Mix flour, salt, onion powder, garlic powder, and black pepper. Set aside.
2. Cut the raw chicken breasts into bite sized pieces. TIP: Raw chicken is actually easier to cut when just slightly frozen.
   
3. Pour oil in electric frying pan. Heat to 350 degrees.
   
4. Dip chicken pieces in milk, then in the flour mixture.
   
5. Fry in hot oil until juices run clear turning once to fry both sides. Serve immediately.
   

• We usually serve these with hash browns and veggie sticks and dip.

PUMPKIN CHOCOLATE CHIP OATMEAL COOKIES

Now that we've opened that can of pumpkin for the bread, we might as well continue baking and use it up! These come together fast but don't last long after coming out the oven. I hope you enjoy them too.

PUMPKIN CHOCOLATE CHIP OATMEAL COOKIES

1/2 c. butter, softened
2/3 c. sugar
2 eggs
1 c. canned pumpkin
1 1/2 c. flour
2 t. baking powder
1/2 t. baking soda
1 t. cinnamon
1/2 t. nutmeg
1/8 t. ground cloves
1 1/4 c. oatmeal (quick)
1 c. chocolate chips

Cream butter and sugar together. Add eggs and pumpkin. Add baking powder, soda, cinnamon, nutmeg, and cloves. Stir in flour, then add oats and chocolate chips. Spoon 2 inches apart on a greased cookie sheet. Bake at 375 degrees for 12 minutes. Makes about 3 dozen.

PUMPKIN CHOCOLATE CHIP BREAD

Yesterday I wanted to bake. I started with two loaves of white/wheat bread, added two loaves of white bread and then opened a can of pumpkin for a pumpkin loaf. Since the can was opened, I decided I might as well make cookies while I was at it. My kitchen looked like a war zone but boy did it smell good in here. I felt like I was in a bakery. Mmmm....fresh bread and spicy cinnamon wafted through the house. I don't have the picture downloaded yet but because I've been a blog slacker this week I decided to hurry and get this posted. Try making a few of these and wrapping them up pretty, it's a good excuse to go visit friends and neighbors!

PUMPKIN CHOCOLATE CHIP BREAD

1 c. brown sugar, packed
1/2 c. white sugar
1 c. canned pumpkin
1/2 t. salt
1/2 t. nutmeg
1/2 t. cinnamon
1/4 t. ginger
1/2 c. chopped nuts (I omitted these, my kids won't eat nuts.)
1/2 c. oil
2 eggs
1 t. baking soda
2 c. flour
1 c. chocolate chips or raisins. (I used chocolate of course!)

Combine sugars, pumpkin, oil, and eggs. Blend well. Add spices, soda, and flour. Mix well. Stir in chocolate chips and nuts. Bake in greased and floured loaf pan. I used my metal meatloaf pan. I prefer this pan over the glass Pyrex loaf pans because it is a little more shallow and wide. These helps to avoid a doughy center. Bake at 350 degrees for 65 - 75 minutes or until done. Remove from loaf pan and cool on rack.

TACO SOUP

Cold weather makes me crave comfort food like soup. I've been making several dinners of the comfort variety lately due to the temperatures in this valley. It seems like I can walk up to the school at 3:30 p.m. and I'm just fine wearing only sweatshirt, but by 4:15 I'm freezing and wishing I had on thermals and a hat. All it takes is for the sun to creep close to the West mountains and I'm ready to hibernate for the day.

I made this soup today in about 15 minutes. It is so fast it should get a speeding ticket (ha-ha lame!) Anyway, everyone loves it and there's plenty left over for lunch tomorrow. Remember those bottled tomatoes we did early this year? They add an extra special taste to this soup. If you don't have home canned tomatoes, diced ones from the store will work just fine.

TACO SOUP

1 lb. hamburger, browned
1 quart tomatoes (2 15 oz. cans diced tomatoes)
1 onion, chopped (cook with hamburger or add 1 T. dried, minced onion)
1 can black beans
1 can kidney beans
1 can garbanzo beans
1 can corn
1 pkg. taco seasoning
2 c. water

Mix all ingredients and heat through. Serve topped with cheese, green onions, olive slices, and sour cream. Put corn chips (Fritos or tortilla chips) to the side or underneath the soup in the bowl. Note: You can use any beans you like, the three listed above are what I prefer but pinto or white beans would be just fine.

SWEET AND SOUR MEATBALLS

Simple, fast, and yummy. This is a good one to double and freeze for a future meal. I got the recipe from my MIL years ago. One of her daughters received it from a YW leader when she was in mutual, so this recipe has at least 30 years of practice behind it. It works every time and my whole family loves it.

SWEET AND SOUR MEATBALLS

1 lb. breakfast sausage
1 lb. hamburger

Combine the meat and roll into 1-inch balls. Fry in a skillet at 350 degrees. Drain grease and set aside.

1 c. ketchup
1/4 c. chili sauce (Located by the ketchup in the store.)
1 T. lemon juice
1 T. soy sauce
1/4 c. water or use the liquid from the drained pineapple
1/4 c. brown sugar.
1 can (15 oz.) pineapple tidbits or chunks

Combine all ingredients but the pineapple. Put the meatballs back in the skillet. Pour the sauce over the meatballs and simmer for 15 - 20 minutes. Add the pineapple and heat through. Serve over steamed rice.

PEANUT BUTTER MIDDLE COOKIES

I'm a peanut butter and chocolate lover. These two ingredients were inspired! I love them combined in candy (Reese's), ice cream, sandwiches (PB and chocolate chip), and also in cookies. These cookies entail a little bit of work but are well worth the effort. The recipe makes just over 2 dozen cookies...enough to satisfy a craving but not enough to tempt you with leftovers for days.

PEANUT BUTTER MIDDLE COOKIES

COOKIE:

1 1/2 c. flour
1/2 c. baking cocoa
1/2 t. baking soda
1/2 c. sugar
1/2 c. packed brown sugar
1/2 c. butter, softened
1/4 c. creamy peanut butter
1 t. vanilla
1 egg

1. Combine flour, cocoa, and baking soda. Set aside
2. Beat sugar, brown sugar, butter, and 1/4 c. peanut butter until light and fluffy.
   
3. Add vanilla and egg. Beat well.
4. Stir flour into mixture until blended. Set aside

FILLING:

3/4 c. creamy peanut butter
3/4 c. powdered sugar

1. In a separate bowl, combine the filling ingredients.
2. Roll into 1 inch balls. The small side of a melon ball scoop is perfect.
3. For each cookie, shape about 1 tablespoon of chocolate dough around 1 peanut butter ball. Cover the peanut butter middle completely.
4. Place 2 inches apart on greased cookie sheets. You can lightly flatten each cookie with the bottom of a glass dipped in sugar if desired.
5. Bake at 375 degrees for 7 - 9 minutes or until set and slightly cracked.
   

SALMON CUPS

SALMON CUPS

This simple recipe comes from a Taste of Home cookbook. It's very easy and yummy for those who love fish and can be made using either canned or whole salmon. The man of the house isn't a big fan of fish, so I tend to cook my fish dinners on nights when he works late. He is always very grateful for my thoughtfulness-ha-ha!

SALMON CUPS

1 can (2 cups) salmon (Canned salmon has tiny bones in it. I pick them out because I don't want crunchy weird stuff in my food.)
3/4 c. crushed cornflakes
3 T. butter
1/2 t. garlic salt
1/8 t. pepper
2 eggs, beaten
2 T. green onions, chopped
1/2 c. milk

Combine all ingredients and put into 4 custard cups that are sprayed with cooking spray. Fill a small casserole dish with 1 inch of water. I use an 8 x 8 Pyrex pan. Place the custard cups in the water inside the 8 x 8 pan. Bake @ 375 for 30 minutes. Serve immediately with a squeeze of lemon if desired.

ROASTED CHICKEN PASTA

You may have noticed by now that I love pasta. This dish starts with a roux and is loaded with cheese and creamy sauce. The recipe calls for mushrooms but you'll notice there aren't any in my photo. This is because I forgot to purchase them-you know how you always forget at least one thing! Every time I make something that my oldest child loves she tells me it's a birthday dinner. In our family the birthday person gets to choose a restaurant to go to on their birthday and the food we cook on the day our family comes over to celebrate. She thinks this is a birthday dinner, I'm going to have to agree with her.

ROASTED CHICKEN PASTA

1-2 chicken breasts, cooked and thinly sliced (I roast it with a sprinkling of salt and pepper.)
3 Roma tomatoes, diced (I love Roma's, less liquid, more meat!)
1/2 pkg. button mushrooms, thinly sliced
3 green onions, sliced
1/2 lb. penne pasta, cooked
1 c. shredded mozzarella

CREAM SAUCE

2 T. butter
2 T. flour
1 qt. half and half
1 c. Parmesan cheese, shredded (Fresh of course! Not the green can!)
2 chicken bouillon cubes
1 t. black pepper
1 1/2 t. salt (or more)

1. Boil pasta (al dente), toss with a little olive oil, cover and set aside.
2. Melt butter then add flour. Stir together to create a roux. It should be very thick and slightly browned. This doesn't take long so don't walk away.
3. Slowly add half and half while whisking the entire time. Once the mixture is combined add the bouillon cubes. Add the Parmesan. Cook on Medium/Low heat until thickened. Do not cook on high, the milk will curdle. The sauce is done when it is thick enough to coat the back of a spoon. This takes a while and you will need to whisk the whole time.
4. Add salt and pepper. The sauce is best when it's very salty and peppery. Start with the above measurements and then add to your taste.
5. Mix the cooked pasta with the completed sauce. Place in a baking dish. I used an 8 x 11 Pyrex. You could use a 9 x 13 if you don't have the smaller size or use personal size dishes to serve individually.
   
6. Sprinkle more Parmesan over the noodles.
   
7. Layer sliced chicken, mushrooms, tomatoes, green onions, and cover with mozzarella cheese.
8. Bake at 400 degrees for 5-10 minutes until bubbly. You can heat under broiler for a few minutes (2-3) if you want to brown the cheese.
9. Serve immediately
   

Black Friday Shopping

I hope everyone had a great Thanksgiving yesterday. Ours was great. It was fun to visit with our family and eat good food all afternoon.

I'm glad we get to show some gratitude before we get greedy asking for things at Christmas time. Buying cheap junk at Wal-mart doesn't seem in line with commemorating the Savior's birth.

Speaking of greedy, Wal-mart was certainly crazy this morning! All civility and good manners seem to be forgotten during this blessed day of shopping. When I got there at 4:30 a.m., there were some people who had been guarding items they wanted for two hours! The employees kept telling people not to touch, but early shoppers were leaning over the racks to protect their loot. When the go ahead was given at 5 a.m. it got crazy. I've never done Black Friday before, (I got talked into it this year.) Now I can see I was wise. In spite of the good deals, I'm not sure the fatigue, small rush of adrenaline, and miniscule savings was worth it. I much prefer to order online and let the UPS man deliver it to my door.

I have several recipes waiting to be posted. They will be up as soon as I edit the photos. Take care!

Thanksgiving Traditions

Most of us expect the traditional turkey, stuffing, mashed potatoes and pie for this once a year holiday meal. I've discovered though, that every family has a few things that are a little unique. When we get together with my mom's side of the family you can count on eating yam balls and celery sticks stuffed with Cheez Whiz and peanut butter (not together...some with Cheez Whiz and some with peanut butter!) I didn't know these stuffed celery sticks were one of my Grandma's favorites until I had her fill out a questionnaire asking about her favorite things. You always learn something when you get brave enough to ask.

So, what is a yam ball you wonder? It's mashed yams wrapped around a large marshmallow and then rolled in cornflakes. That's it! You bake it at 325 degrees until the marshmallow starts to ooze, about 15-20 minutes. I don't remember a Thanksgiving with that side of the family without these two things.

There are only two things that I insist on when it's my turn to host Thanksgiving dinner. They are #1 homemade rolls and #2 real mashed potatoes. I feel like we cheat enough the rest of the year with instant foods and shortcuts. This is one meal where we should serve the real deal.

What do you think? Does your family have anything unique that is served for Thanksgiving dinner? Are there any items that you insist on having when the meal is under your supervision? I'd love to hear your comments.

CREAMY GARLIC PENNE PASTA

This recipe is from Jill on Simple Daily Recipes. She has some great child friendly tips and recipes. All but one family member (child #2 who doesn't like much anyway) liked this dish. Jill gave a good tip about blending the sauce so that the kids don't find anything chunky in it. I loved that idea. That way no one asks, "What are these little things?" My Braun hand blender worked like a charm for this step. I also added some freshly grated Parmesan right before serving.

CREAMY GARLIC PENNE PASTA

2 1/2 c. penne pasta, cooked (I used about half of a dry 1 lb. bag.)
4 T. butter
1 garlic clove, crushed
1/3 c. sliced onion
1/4 t. salt
4 T. flour
1 (15 oz.) can chicken broth
1/2 c. sour cream
1/2 t. salt
1/8 t. pepper
2 roasted chicken breasts, diced
fresh tomatoes, diced
freshly grated Parmesan

Cook pasta. In a separate frying pan, cook garlic, onions, and 1/4 t. salt. Add flour, cook 2 minutes stirring constantly. Stir in broth, cook until simmering. Stir in sour cream. Add salt and pepper. Now is a good time to blend the sauce if you want to. Pour sauce over hot pasta and chicken pieces. Garnish with sliced tomatoes and fresh Parmesan.

CHOW MEIN

Another recipe from an old ward cookbook. This is way easy and there is something in it for everyone. I don't know if it's technically chow mein or not. It's an awful lot like stir fry but we'll call it what the submitting chef called it.

CHOW MEIN

1/2 lb. chicken breast, diced
1 T. oil
1 c. chicken broth (1 c. water + 1 bouillon cube)
1 T. soy sauce
1 celery stack, sliced diagonally
1 carrot, peeled & thinly sliced
1/4 onion, chopped
1 1/2 T. corn starch
1/4 c. liquid from vegetables
8 oz. oriental vegetables (or chopped, fresh broccoli)
2 c. chow mein noodles
rice or rice noodles

Combine chicken and oil in wok. Cook over medium/high heat. Add chicken broth, soy sauce, celery, carrot, and onion to cooked chicken. Cook for 3 minutes. Combine cornstarch and liquid from vegetables until dissolved. Add to wok and stir until thickened about 1 minute. Add oriental vegetables (broccoli) to wok. Boil 1 minute-don't overcook or the vegetables will get dark and mushy. Serve over rice or oriental noodles.

EGG ROLLS

My husband isn't a big fan of Chinese food so I either have to make it myself or talk someone into going out with me. I love Chinese food and egg rolls are one of my favorites. This is something everyone in my family likes. I found this recipe in an old ward cookbook. It's pretty simple and I think I've learned a few things to perfect the recipe.

First, you need to fry these quickly. If your oil is not hot enough, too much oil will be absorbed and they will taste greasy. I've tried frying these two ways. Either way works fine, it just depends on what pans you have.

• Saucepan-Fill with vegetable oil and heat it to medium. I have a gas stove, so if I put the dial right in the middle, the flame is perfect. To test it, break off a tiny piece of the egg roll wrapper and drop it in the oil. It should crisp up and turn bubbly quickly.

• Frying pan skillet-This is like the deep skillet you would fry chicken in. You will need to be able to put a couple of inches of oil in it. I start by setting the temperature dial to 350 degrees. Test a piece of the egg roll wrapper. If it doesn't brown quickly enough, slowly turn up the heat a little.

Second, you need to let these drain on paper towels before serving. A lot of oil will drain out and they will taste better if you let them drain for a few minutes.

Finally, these are better the first day you make them. The recipe makes about 16 egg rolls. If you aren't going to eat that many, cut the recipe in half. If you must re-heat, bake them at 350 for about 5 minutes on each side. Microwaving makes them too soggy.

EGG ROLLS

1 lb. ground meat, browned (hamburger, chicken, pork)
1 bunch green onions, chopped
1/2 of a Chinese (Napa) cabbage, chopped (You can add more if you want to, I like a lot.)
1 carrot, shredded
2 c. rice sticks, cooked according to package directions. Use about 1/3 of a dry package. These look like thin, white ramen noodles and can be found in the Asian food section of the grocery store. Mine were in an orange package labeled Dynasty Maifun.
1 t. onion powder
1 t. garlic powder
1/2 t. ginger
Salt to taste
Pepper to taste
1 package egg roll wrappers. Look in the refrigerated produce section of the store.

Mix cooked meat, onions, cabbage, and cooked rice sticks. The amounts of seasonings are a starting point. If you like more or less ginger, adjust to your taste. I mix everything and then add the salt and pepper, sprinkling, and tasting as I go.

Lay egg roll wrapper out in a diamond shape. Place about 1/3 c. mixture in the center of the wrapper. Fold the bottom corner up, then the side corners. It should look like an open envelope. Dab a little water on the top corner before finishing the final corner fold. Instructions for rolling are usually on the wrapper.








Fry in hot oil about one minute on each side. Start the skillet temperature at 350 degrees. Test heat by frying a small piece of egg roll wrapper. Egg rolls should look golden brown, not too dark.

SWEET & SOUR SAUCE

1/2 c. brown sugar
6 oz. pineapple juice (When you drain pineapple, save the juice and freeze it. It turns out to be about 6 oz. Perfect for this sauce or smoothies.)
2 T. white vinegar
1 T. cornstarch
1/4 c. ketchup

Mix brown sugar and cornstarch in a small saucepan. Add vinegar and juice. Cook on high stirring constantly until thickened. Add ketchup after sauce has thickened.

CHOCOLATE CRINKLES

Aren't those the most gorgeous looking cookies? A friend came over to watch me make bread one day and while we were waiting for the dough to rise I wanted to make cookies. She saw the recipe for these in my Betty Crocker cookbook and suggested them. I had never made them before but decided to try it. They were fabulous. My family loved them. They turn out this beautiful every time. If you want a moist, chocolaty cookie, this is one to try!

CHOCOLATE CRINKLES-BC

2 c. granulated sugar
1/2 c. vegetable oil
2 t. vanilla
4 oz. unsweetened baking chocolate, melted and cooled (I used cocoa powder and oil because I didn't have baking squares when I first made this recipe...it worked just fine. The measurements to do this are on the can of baking cocoa.)
4 large eggs
3 c. flour
2 t. baking powder
1/2 t. salt
1 c. powdered sugar (This is to roll the dough in. I did 1/2 c. powdered and a 1/2 c. granulated. It's up to you.)

1. Mix granulated sugar, oil, vanilla, and chocolate in a large bowl. Mix in eggs, one at a time. Stir in 2 cups of flour, baking powder and salt. Stir in remaining flour a little at a time to make a soft, squishy dough.
   
2. Heat oven to 350 degrees. Grease cookie sheet.
3. Roll into balls. Use a teaspoon size for lots of small bite-sized cookies. I rolled them a bit larger for a bigger cookie.
4. Roll dough ball in sugar and place on cookie sheet.
5. Bake 10 - 12 minutes.
   

GRILLED CHICKEN PESTO PANINI

What is a panini? In Italian it means "small bread roll". It's pretty much yummy cheese, meat, and herbs squished between fabulous bread. This recipe came from the ward recipe swap 2 months ago from DW who got it from her sis-in-law who got it from ??? After tasting hers, I went to the sandwich shop down the road and tried their chicken pesto panini. I won't name names but it's one of those trendy places that boasts of fresh ingredients and artisan bread. It costs an arm and a leg for one sandwich and in the end you think, "I could have made that at home." I'll tell you what, their sandwich doesn't hold a candle to this one. It takes more work than your basic grilled cheese but it's worth it!

GRILLED CHICKEN PESTO PANINI

2 chicken breasts cut in half to make 4 pieces of chicken
2 T. olive oil
2 garlic cloves, minced
1 T. dried Italian seasoning

Pound chicken to about 1/4 inch thick. Mix above ingredients and marinade the chicken in the refrigerator for at least 1 hour. I put it in a Pyrex baking dish, you could also use a large Ziploc. After one hour, saute chicken on medium for about 5 minutes until done.

Bottled roasted red peppers
Bottled pesto sauce
4 slices Provolone cheese
8 thick slices Italian bread (I used homemade bread from the Traditional White Bread recipe)

Brush olive oil on the outsides of the bread. Put a slice of Provolone on the inside of one piece of bread, then the cooked chicken, then the red peppers. Spread a spoonful of pesto on the inside of the other slice. I used my George Forman to squish and grill the sandwich. If you don't have one, place the sandwich in a pan over medium heat. Place another pan on top to squish it together. Cook on both sides until toasted.

PEACH KUCHEN

This dessert disappears quickly every time I make it. It's kind of like peach pie with a yummy sweetened sour cream topping. You can serve it warm or refrigerated. We prefer it warm. I like to cut the recipe in half so I've included the whole recipe and the halved recipe to save you the math. It's a simple dessert that can bake while you're eating. I hope you enjoy it.

PEACH KUCHEN-Taste of Home 2002

Whole Recipe (9 x 13):

Crust:

3 c. flour
1/4 c. sugar
1/2 t. baking powder
1/4 t. salt
1 c. cold butter

Combine the flour, 1/4 c. sugar, baking powder, and salt; cut in butter until mixture resembles coarse crumbs. Press onto the bottom and 1 inch up the sides of a greased 9 x 13 baking dish.

Peach Layer:

2 cans (29 oz. each) sliced peaches
1 c. sugar
1 t. cinnamon
Reserve 2 -3 T. of cinnamon sugar mixture to sprinkle over the sour cream layer

Arrange peaches over the crust. Combine cinnamon and sugar; sprinkle over peaches. Bake at 400 degrees for 15 minutes. Remove from oven and add sour cream layer.

Sour Cream Topping:

4 egg yolks
2 c. sour cream
2 -3 T. cinnamon sugar

Combine egg yolks and sour cream. Spread over peaches. Sprinkle cinnamon sugar over the top. Bake 30 - 35 minutes more until golden.

Half Recipe (8 x 8):

Crust:

1 1/2 c. flour
2 T. sugar
1/4 t. baking powder
1/8 t. salt
1/2 c. cold butter

Combine the flour, 2 T. sugar, baking powder, and salt; cut in butter until mixture resembles coarse crumbs. Press onto the bottom and 1 inch up the sides of a greased 8 x 8 baking dish.

Peach Layer:

1 can (29 oz.) sliced peaches
1/2 c. sugar
1/2 t. cinnamon
Reserve 1 1/2 - 2 T. of cinnamon sugar mixture to sprinkle over the sour cream layer

Arrange peaches over the crust. Combine cinnamon and sugar; sprinkle over peaches. Bake at 400 degrees for 15 minutes. Remove from oven and add sour cream layer.

Topping:

2 egg yolks
1 c. sour cream
2 T. cinnamon sugar

Combine egg yolks and sour cream. Spread over peaches. Sprinkle cinnamon sugar over the top. Bake 30 - 35 minutes more until golden.

HAYSTACKS

This is a simple make your own plate meal. You can easily serve a crowd with this dish and picky eaters can choose what they want. I've listed several toppings that we like but you can add whatever suits your taste.

HAYSTACKS

Perfect rice:

1 c. rice
3 c. water

Add above ingredients to rice steamer. An easy way to get perfect rice is to remember the 3 to one rule: 1 cup rice + 3 cups water.

Chicken:

2 chicken breasts
1 can cream of chicken soup
1 can water
1/4 - 1/2 t. curry powder if desired

Place chicken, soup, water, and curry in slow cooker. When it's done, dice the chicken and add it back into the gravy.

Toppings:

shredded cheddar
nuts (we like salted almonds or cashews)
diced celery
toasted coconut
diced, fresh tomatoes
chow mein noodles
pineapple tidbits
mandarin oranges
green onions

To assemble start with rice, then chicken & gravy, then toppings.

Breakfast in a Jiffy

Have you ever noticed how mornings run much smoother when mom is calm and collected? I've discovered that if I'm up and ready before they are and if breakfast is planned and clothes are picked out and backpacks are packed (whew!) we have a much better morning.

I have one child who cannot be rushed and who has never eaten a bowl of cereal or oatmeal. She dislikes milk and so neither of those two meals appeal to her. Her calcium comes from yogurt and cheese. In the morning, she only wants something hot that can be covered in syrup. Well, with school starting at 8:45 a.m., I needed to figure out a way to get pancakes and waffles done quickly. I keep several baggies of pancake and waffle mix in the pantry with the dry ingredients already measured. In the morning, all I have to do is add milk, eggs, and oil. I usually double the pancake recipe and keep some of the pancake batter in the fridge. It keeps for a couple of days and that way your pancakes are fresh each morning. There's nothing worse than dry pancakes. I usually cook all of the waffle batter and then freeze them in a huge Ziploc-my own version of Eggo's. I hope these tips are helpful. Best wishes for a peaceful morning!

PANCAKES-From Where's Mom Now That I Need Her cookbook

3/4 c. whole wheat flour (all-purpose will work)
1 1/2 t. baking powder
1/4 t. salt
1 T. sugar (White if you put it in baggies, brown if you're going to mix immediately-brown gets too hard sitting in a Ziploc.)
1 egg yolk
3/4 c. milk
4 t. cooking oil
1 egg white, beaten until stiff

Combine ingredients in order listed, folding egg white in last.

WAFFLES

1/2 c. butter, melted
1 T. sugar
4 egg yolks
2 c. milk
2 c. flour
4 egg whites, stiffly beaten
4 t. baking powder

Melt butter, stir in the sugar and egg yolks. Beat well. Beat in milk and flour. Fold in egg whites and baking powder. Bake in waffle iron. Store leftovers in refrigerator or freezer. Reheat in toaster.

BROWN SUGAR SYRUP-Yum-0! You'll love this!

1 c. brown sugar
1/2 c. water
1 T. butter
1/2 t. vanilla

Combine sugar and water. Bring to a boil and boil for 2 minutes. Remove from heat and stir in butter and vanilla.

SPAGHETTI AND MEATBALLS

Remember those tomatoes we canned during the summer? Well here is the perfect opportunity to try them out. I like to use fresh tomatoes in spaghetti sauce when they are in season, but during the winter home-canned tomatoes are the next best thing. The sauce recipe originated with my husband's Grandma Nida. After experimenting, I added a few extra spices to make it a little more to my taste. The meatballs are from the Williams and Sonoma Italian cookbook. I checked it out from the library one day and came across this gem! I've changed a few things in that recipe too. I like to double the meatball recipe and freeze half of them for later meals. You'll use a lot of garlic, (YUM!) just keep the breath mints handy;)

SPAGHETTI SAUCE

1 quart diced tomatoes
2 8 oz. cans tomato sauce
1 can tomato soup
1/2 large onion (or 1 T. dried onion flakes)
3 garlic cloves, minced
1 T. sugar
1 t. salt
1/2 t. pepper
2 t. oregano
1/2 t. thyme ( or 1/4 ground)
1/2 t. basil

Add all ingredients and simmer until reduced in amount, about 1 hour.

MEATBALLS

1 lb. hamburger
1/2 c. dry bread crumbs
1 t. salt
1/4 t. black pepper
2 eggs, beaten
1 garlic clove, minced
1/2 c. parmesan cheese, shredded

Combine all ingredients and roll into balls. The recipe suggested frying in olive oil. That was a little too greasy for me. I baked them for 10 minutes, flipped them over then baked another 10 minutes. The recipe also suggested adding 1 T. fresh, chopped parsley-I omit this, my family doesn't like the green stuff;)

BAGELS

Woo-hoo! The bagels worked. I'm so excited. This recipe makes 8 regular sized bagels. It was so easy! I always thought that it would be really time consuming but I was done in about an hour and a half and a lot of the time I was waiting for the dough to rest. I did half plain and sprinkled cinnamon-sugar on the other half. They disappeared quickly. I've always loved bagels and now I can have them fresh out of the oven anytime. If you try them, let me know what you think.

BAGELS

4 c. flour
1 T. sugar
1 1/2 t. salt
1 T. vegetable oil
2 t. yeast
1 1/2 c. warm water

1. Mix all ingredients in your mixing bowl. Dough should feel a little bit stiff. Knead for about 10 minutes.
2. Cut dough into 8 balls, let rest 20 minutes.
3. Roll into a snake on the counter. Wrap into a circle and pinch the ends together.
4. Let rest 20 minutes.
5. Preheat oven to 425 degrees.
   
6. Bring a pot of water to boil, grease a large cookie sheet.
7. After 20 minutes the dough should be puffy. Drop them into boiling water without crowding them. Boil 1 minute, then flip over and boil 1 more minute. Place on an oiled baking tray. You can dust tray with cornmeal if desired.
   
8. Bake for 10 minutes, flip over, bake for another 10 minutes.
9. Let cool and enjoy!
   
10. To add toppings sprinkle the topping on a plate and dip boiled bagel in topping. Suggestions: cinnamon-sugar, poppy seeds, asiago cheese.
    

WHITE DINNER ROLLS

Winter weather has hit our fair state. The cool temperatures make me want to bake bread and make soup. You just can't have soup, stew, or chili without hot bread or rolls. It's like shoes & socks, Bert & Ernie, PB & J (you get the picture!) My husband's aunt makes the best rolls in the world. But when I make these rolls, my husband says I could give her a run for her money. I must admit, they are pretty yummy rolls. We generally eat the whole pan in one meal. Most of the time we burn our fingers peeling them out of the pan before they are cooled. Since I'm in the mood for hot bread, look forward to more recipes for different bread ideas. As a matter of fact, I'm thinking of making bagels later today. If it works out, I'll share. If not, I'll work at it until I get it right. Enjoy!

White Dinner Rolls - Betty Crocker

3 1/2 TO 3 3/4 c. flour
1/4 c. sugar
1/4 c. butter
1 t. salt
1 pkg. yeast (2 1/4 t.)
1/2 c. very warm water
1/2 c. very warm milk
1 egg
butter for melting over completed rolls

1. Mix 2 cups flour, sugar, 1/4 c. butter, salt, and yeast. Add warm water, milk, and egg. Beat on low 1 minute. Beat on medium 1 minute. Add enough flour to handle dough.
2. Knead 5 minutes. Place in greased bowl and cover with plastic wrap. Let rise until doubled, about 1 hour.
3. Grease 9 x 13 pan.
4. Punch down dough. Divide into 15 pieces. Shape each piece into a ball. Place in pan and cover with plastic wrap. Let rise until doubled, about 30 minutes.
5. Bake at 375 degrees for 12 - 15 minutes. Spread melted butter over baked rolls.

CHICKEN POT PIE

There is an Irish pub by our house that has delicious pot pie. It is creamy and comforting. I've made the old Bisquick with cream of chicken soup pot pie. It's okay when you are in a hurry, but doesn't hold a candle to MacCool's pot pie. I combined three recipes to make this one. It is fabulous. My pie crust was courtesy of Pillsbury-I did take that short cut. Everything else is good home cookin'. (Shout out to Traci-I know you can O.D. on pot pie, but this one is yummy!)

CHICKEN POT PIE

1 c. potato, diced
1/3 c. onion, chopped
1 c. celery, diced
1 c. carrot,
1 c. chicken, cooked and diced
1/3 c. melted butter
1/2 c. flour
1 can (14 oz.) chicken broth
1 c. half and half (whipping cream will work)
1 t. salt
1/4 t. black pepper
1/4 t. ground thyme
1/4 t. celer salt
1 bay leaf
2 pie crusts

1. Preheat oven to 400 degrees.
2. Melt butter, add flour stirring constantly.
3. Slowly add broth and whisk until smooth, bring to a boil.
4. Add bay leaf, celery, onion, and carrots. Cook until tender.
5. Add potatoes, chicken, and seasonings. Cook about 5 minutes. Stir constantly.
   
6. Stir in half and half. Remove bay leaf.
7. Press one pie crust into a 2 quart dish. Pour filling into crust.
8. Top with 2nd crust and pinch shut. Cut slits in the top to allow steam to escape.
9. Bake for 40-50 minutes until pastry is golden brown. If it gets too dark, cover with foil.
   

OCTOBER WARD RECIPE SWAP

We only had a few recipes this month. One of them was the pretzel jello dessert that I blogged about. Here are the other two recipes.

BAKED POTATO SOUP-DW

2/3 c. butter
2/3 c. flour
6 c. milk
3/4 t. salt
3/4 t. pepper
4 baked or boiled potatoes, cubed
6 green onions, sliced
1 3/4 c. shredded cheddar
3 chicken bouillon cubes
1/2 c. water
8 oz. sour cream
8 - 12 slices bacon, cooked and crumbled

Melt butter on low, then add flour. Cook for 1 minute. Add milk and cook on medium until thick. Add salt, pepper, cooked cubed potatoes, onions, cheese, bouillon cubes, and water. Cook until heated through. Add sour cream and more milk if necessary. Serve and top with bacon and more cheese.

CINNAMON SUGAR COOKIES-HP

1 c. butter or margarine, softened
1 c. powdered sugar
2 eggs
4 1/3 c. flour
1 t. baking soda
1 t. cream of tartar
1 c. sugar
1 c. vegetable oil
1 t. vanilla
1 t. salt
1 t. cinnamon
1 c. finely chopped pecans.

In a large mixing bowl, cream butter, sugars, and oil. Add eggs and vanilla; mix well. Add flour, salt, baking soda, cinnamon, and cream of tartar. Stir in the pecans if desired. Roll in 1-inch balls. Place on greased baking sheets; flatten with the bottom of a glass dipped in sugar. Sprinkle with colored sugar if desired. Bake at 375 degrees for 10 - 12 minutes.

PRETZEL JELLO DESSERT

This is one of my favorite desserts. I love the sweet cream cheese and tangy raspberry flavors mixed with the salty pretzel crust. After asking several people for this recipe and never receiving it I went on a web search. I made it for dessert on Monday and then guess what happened...on Tuesday someone brought the recipe to the ward recipe swap. The recipe was almost exactly the same so I guess I didn't do too bad. My family loved it and my daughter wanted to eat it for breakfast. It contains fruit, grain, and dairy products-does that count as a balanced breakfast meal?

PRETZEL JELLO DESSERT

CRUST
2 1/2 c. crushed pretzels
3 T. sugar
1 stick of butter, melted

Mix together and press into a 9 x 13 pan. Bake 10 minutes at 350 degrees. Cool completely.

CREAM CHEESE LAYER
1 8 oz. pkg. cream cheese
1 12 oz. container Cool Whip
1 c. sugar

Beat cream cheese and sugar together. Add Cool Whip. Spread over baked and cooled pretzel mixture.

JELLO LAYER
2 3 oz. pkgs. strawberry or raspberry Jello
2 c. boiling water
2 10 oz. pkgs. frozen strawberries or raspberries

Dissolve Jello in boiling water and add frozen fruit. Let jell slightly. Spread Jello mixture on top of cream cheese layer.

Enjoy!

MEATLOAF, BLACK PEPPER GRAVY

To perfectly honest, I used to dread dinner time when my mom would say we were having meatloaf. Luckily, she didn't like it that much either so we didn't have it very often. It always seemed like a glob of greasy hamburger with ketchup on it. One day my husband asked why we never ate meatloaf. He was craving it. I told him I hated it. I always like to cook food that my family likes so I went on a quest to find a good meatloaf recipe. This one is totally yummy. I love the subtle flavor of green peppers. I usually serve this with baked potatoes or mashed potatoes. Ya know-good old meat and potatoes satisfies your tummy. We love the black pepper gravy at Chili's on their loaded mashed potatoes. I found this gravy recipe on the internet a while ago. I couldn't even tell you which website. I don't remember where the meatloaf recipe came from either-probably from a late night web search. Anyway, I hope you like it.

MEAT LOAF

2 eggs, beaten
1/4 c. milk
2 c. soft bread crumbs (this is where you sneak in whole grain bread-ha-ha!)
3/4 c. chopped onion (you can also use 1 T. dried onion flakes)
1/3 c. finely chopped green pepper (chop the whole thing and freeze the rest for next time)
1 1/2 t. salt
2 lbs. ground beef
1/4 c. ketchup

Combing all ingredients but ketchup. Press into a loaf pan. Bake at 350 degrees for 1 hour. Drain grease. Spread with ketchup. Bake another 15 minutes. Let stand 10 m inutes before slicing. You can freeze up to 3 months. YIELD: 8 servings

BLACK PEPPER GRAVY

2 T. butter
2 T. flour
2 c. milk (I like whole milk)
1 t. salt
3/4 t. black pepper

Melt the butter in a saucepan. Whisk in flour and saute until light brown. Add milk whisking constantly. Add salt and pepper.

CREPES WITH CREAM AND STRAWBERRY SAUCE

I love cream filled crepes. After sampling them at different restaurants, I tried out several recipes and came up with the following three that are my favorites. For a delicious variation, try making French toast with cinnamon-raisin bread. Use the cream in between two pieces of toast and then top it with the strawberry sauce. Now you have stuffed French toast and you didn't even have to go to IHOP! These take a bit of time and several different pans and bowls but they are well worth the effort.

CREPES

1 1/2 c. flour
1 T. sugar
1/2 t. baking powder
1/2 t. salt
2 c. milk
2 T. butter, melted
1/2 t. vanilla
2 eggs

Mix flour, sugar, and salt. Stir in remaining ingredients. Spray a crepe pan or small skillet-the one you would fry eggs in. Heat the pan to medium. Use about 1/4 c. of batter for each crepe. Pour batter into pan smoothing it with the back of a spoon to cover holes. It will look like a very thin pancake. When the batter begins to look dry around the edges, use a fork to flip it over. Stack finished crepes between waxed paper. You can freeze them for up to two months. I like to make a double batch and then roll scrambled eggs, cheese, and bacon in them for a yummy breakfast.

CREAM FILLING

1 c. heavy whipping cream
1 8 oz. pkg. cream cheese
2 c. powdered sugar
1 t. vanilla

Mix cream, set aside. Beat cream cheese, sugar, and vanilla. Fold into whipped cream.

STRAWBERRY SAUCE

1/2 c. sugar
2 T. cornstarch (This is to thicken the sauce. In a pinch I've used flour but it turns the sauce cloudy instead of pretty and clear like a gel.)
3/4 c. water
1 T. lemon juice
1 t. strawberry extract
1/4 t. red food coloring
4 c. sliced strawberries (Buy these in bulk during the summer when they are on sale and then freeze in 1 cup portions to use all winter for smoothies and desserts.)

To assemble crepes, put cream in the center. Roll up and then top with strawberry sauce. Yum!

TWICE BAKED POTATOES

My kids beg for these potatoes. They are addicting. It takes a bit of work to create this dish but it is well worth the effort.

TWICE BAKED POTATOES

4 large baking potatoes
6 slices of bacon, cooked and cut into pieces
1/2 c. shredded cheddar
2 green onions, sliced
sour cream
cream cheese
butter

Wash the potatoes, poke with a fork, and wrap them in foil. Bake at 350 degrees for about 2 hours. When the potatoes are done baking, slice them in half and scoop the potato out of the skin. Be careful to keep the skin intact. In a separate bowl, mash the potatoes with sour cream, butter, and a couple of ounces of cream cheese. I don't measure these ingredients. Just dump until it looks and tastes good. Scoop the potatoes into the halved skins. Sprinkle with black pepper. Top with bacon, then cheese, then onions. Bake just long enough to melt the cheese. You will end up with 7 halved potatoes Enjoy!

MARINATED CHICKEN SKEWERS

We decided we needed to grill one more time before winter sets in. We got this recipe from my husband's sister JW. She is an awesome cook! Every single time she visits she makes amazing meals. This marinade is simple and delicious. Today we used it to make chicken skewers. Our other favorite way to use it is on London Broil. It gives great flavor to both the beef and the chicken. Try it, you'll like it!

MARINADE

1/4 c. soy sauce
2 T. vegetable oil
3/4 t. oregano
3/4 t. black pepper
1 garlic clove, minced
1 lb. of meat - chicken or London Broil

Mix seasonings, add chicken pieces. Refrigerate in a quart-sized Ziploc bag for at least one hour. Spear chicken pieces on skewers. I like metal skewers for my family because I don't have to soak them. I use bamboo skewers when I have company because then everyone gets their own skewers. Grill for about 5 minutes, turn over and grill for about 5 more minutes.

If using London Broil, pound meat to 1/4" thick. With thick pieces of meat, you may have to slice it in half to be able to do this. Grill for about 5-6 minutes on each side for medium cooked meat. We like ours pink and juicy. Add a couple of minutes per side for more well done meat.

TRADITIONAL WHITE BREAD

The smell of baking bread has got to be one of the best scents in the world. It's comforting and inviting and makes my mouth water. I've experimented with a lot of bread recipes. Many were crumbly and dry and ended up in the trash. With this recipe, one loaf is usually eaten immediately before it can even cool completely. This recipe from the Betty Crocker Bridal Edition cookbook-with a few of my additions. Get your mixer ready, grab some butter and honey and get ready to enjoy a tantalizing loaf of homemade bread!

TRADITIONAL WHITE BREAD

6 - 7 c. all-purpose flour
3 T. sugar
1 T. salt
2 T. shortening
2 pkgs. yeast (4 1/2 t.)
2 1/4 c. warm water
2 T. butter to melt over baked loaves

I also add the following ingredients:
1/4 c. vital wheat gluten
2 T. dough enhancer

I get it from a local grain/health food store. If you can't find these items you can omit them.

1. Mix 4 c. flour, sugar, salt, shortening, and yeast. Add warm water. Beat with mixer on low 1 min. Beat on medium 1 minute. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle. (I usually add 6 1/2 cups flour.)
   
2. Knead 10 minutes by hand or about 4-5 minutes with electric mixer. When dough is smooth and springy place in large greased bowl and cover with plastic wrap. Let rise one hour until doubled.
3. Grease 2 loaf pans. I use clear Pyrex pans. Dark ones brown too quickly.
4. Gently punch down dough. Divide in half. Roll into two rectangles. Roll from one end to make a loaf. Pinch bottom and side seams to seal. Place seam side down in greased pan. Cover with plastic wrap and let rise 30 minutes until doubled.
5. Move oven rack to low position so that tops of pans will be in the center of the oven.
6. Bake at 425 degrees for 25 - 30 minutes until loaves are golden brown and sound hollow when tapped. Remove to wire rack. Brush with butter. Let cool completely before wrapping.
   

SANDRA'S CHOCOLATE CHIP COOKIES

This is the recipe my mom always used for chocolate chip cookies. The copy I have is covered with flecks of spilled ingredients and brings back great memories. I remember writing it down shortly after I got married. I re-wrote it for myself so that I could get the ingredients added in the correct order. Fourteen years ago I didn't know what I was doing and would frequently end up with a ruined mess in the kitchen. Years later, I finally have the recipe memorized. Everyone has their favorite recipe for this comforting cookie-this is mine.

SANDRA'S CHOCOLATE CHIP COOKIES

3/4 c. white sugar
3/4 c. brown sugar
1 c. shortening
2 eggs
1 tsp. soda dissolved in 1 T. hot water
1 t. vanilla
1/2 t. salt
3 c. flour
1 bag chocolate chips

Cream together sugars and shortening. Add eggs. Add soda dissolved in water. Add vanilla and salt. Gradually add flour. Bake at 350 degrees for 9 - 11 minutes.

SPAGHETTI ALLA CARBONARA

You will not believe how packed with flavor this pasta dish is. The name carbonara is derived from the Italian word for charcoal. It is believed that it was made as a hearty meal for coal miners and that it was possibly named after the black flecks from the bacon and black pepper. I've combined a couple of recipes to make the one we like best. This is not remotely low-fat but boy is it yummy.

SPAGHETTI ALLA CARBONARA

1 lb. uncooked spaghetti
1 clove of garlic, chopped
6 slices of bacon, cut into 1-inch pieces
3 eggs
3/4 c. freshly grated Parmesan cheese-not the powder in the green can!
1/4 t. pepper

Begin boiling salty water for spaghetti noodles. While pasta is cooking, saute garlic and bacon together in a skillet. Set aside. In a separate bowl, combine eggs, cheese, and pepper. When spaghetti is done, drain it and then add the egg mixture stirring constantly until eggs coat spaghetti. The heat from the pasta will cook the eggs. Add the bacon and garlic, including the drippings. Stir together, serve with a salad and enjoy!

GRANDMA NIDA'S APPLESAUCE OATMEAL COOKIES

These are the cookies that legends are made of. Seriously, secret family recipe. Story has it that when Grandma passed away, her freezer was filled with delicious baked goods. Several dozen of these cookies were included in the stash. The family savored every last crumb of every special cookie and roll that she had stored. When we first got married these were the only cookies my husband wanted. He would not eat any other type of cookie. I quit making cookies until I finally gave in and learned how to make this family favorite. I must admit, they are pretty terrific. Confession: I've let my kids eat them for breakfast. With all of the oatmeal and applesauce they've got to be better than sugared cereal, right? Happy baking!

GRANDMA NIDA'S APPLESAUCE OATMEAL COOKIES

2 c. sugar
1 c. shortening
2 eggs
2 c. applesauce
2 t. baking soda
4-5 c. flour
2 t. nutmeg
2 t. cinnamon
1 t. salt
2 c. raisins (optional)
2 c. oatmeal
2 c. chocolate chips

Cream sugar and shortening until fluffy. Add eggs. Add spices and salt. In a separate bowl stir soda into applesauce. Add applesauce and soda mixture alternately with flour a 1/2 cup at a time. Mix well. Add raisins, oatmeal and chocolate chips. Drop by teaspoon on greased cookie sheet and bake at 350 degrees until slightly brown, about 11-14 minutes.

CURRIED CHICKEN AND BROCCOLI

This is one of those dinners that everyone loves. It's easy to make and the ingredients are readily available. If you are taking a meal to someone this one is fantastic. It could even be used as a freezer meal. My oldest requests it when it's her turn to choose what we are having for dinner. I found it browsing through my MIL old Taste of Home cookbooks. I hope you like it too.

CURRIED CHICKEN AND BROCCOLI

2 c. cooked rice (you can also substitute brown rice or barley)
2 c. cooked chicken, chopped (Usually 2 chicken breasts or cook 3 and use one for chicken salad tomorrow!)
1 pkg. (16 oz.) frozen broccoli or stir-fry vegetables
1 can cream of chicken soup, undiluted
1/2 c. mayonnaise
1 T. lemon juice
1/2 t. curry powder
1/4 t. salt
1 c. shredded cheddar cheese

In a 1 1/2 quart baking dish, layer rice, then broccoli, then chicken. In a separate bowl, combine soup, mayonnaise, lemon juice, curry powder, and salt. Pour mixture over chicken. Sprinkle with cheese. Cover and microwave at 50 % power fo 8 - 10 minutes. Yield: 6 servings.

FETTUCCINE ALFREDO

I love Italian food! One of our favorite meals is homemade pasta with Alfredo sauce. My kids love this. You can cheat and use store bought pasta in a pinch, but if you feel adventurous, go for the homemade version!

ALFREDO SAUCE

3 oz. shredded Parmigiano-Reggiano
4 T. unsalted butter
1 c. heavy whipping cream
1/2 t. kosher salt

Place butter in a small saucepan. When melted, add cream and salt. Simmer for 5 minutes. Toss pasta with sauce, then add shredded cheese just before serving.

Optional: Toss in some chicken, steamed broccoli, or a grind of fresh pepper.

EGG PASTA

4 large eggs (1/2 cup)
1/2 c. water
3 1/2 c. all-purpose flour
1/2 t. salt

Combine eggs, water, flour, and salt. Mix in mixer for 30 seconds. Knead with dough hook for 2 minutes. Hand knead for 2 minutes. Let rest for 20 minutes. Divide into fourths. Roll out into sheets and then into fettuccine strips. I use a pasta roller/cutter that attaches to my mixer. If you don't have a pasta cutter, a pizza cutter works just fine to cut into fettuccine strips. If you have trouble with the dough sticking to the roller, dust your pasta sheet with flour. This helps immensely.

To cook fresh pasta, boil in very salty water for 6 minutes. Pasta will float to the top of the water so stir occasionally to keep it cooking evenly. Drain in a colander.

You can make the pasta ahead of time and dry it. To cook dried pasta, boil for 7 minutes.

Always make the sauce first, then make the pasta, then boil it. This way you avoid having the noodles stick together. You can re-warm the sauce for a minute just before tossing it with the pasta. Enjoy!

CANNED TOMATOES

This season I planted 15 tomato plants. My hope was to have several quarts of tomatoes stored for the winter. I love to use them in homemade spaghetti sauce, casseroles, and soups. When you can't have fresh, home-canned is next best to choosing something canned off the store shelf. For the last several weeks I've been able to can between 4 and 5 quarts of tomatoes.

Canning makes me nostalgic. I remember picking and snapping green beans from my Grandma O's huge garden. Sometimes she would pay us enough to buy a Popsicle at the small town market down the street. I would watch my Mom and Grandma slice corn off of the cob and peel and pit peaches in the fall. The kitchen would get steamy (no central air back then, Grandma didn't even have a swamp cooler-still doesn't). I was always so grateful for their hard work and preparation to make sure we had enough food put away until the next season. Thanks Grandma and Mom!

Remember, before canning anything it's always advisable to contact your local extension office to ensure food safety.

Here's the recipe I follow for canned tomatoes:

CRUSHED TOMATOES

22 lbs. of tomatoes yields 7 quarts.
Lemon juice
Salt

Inspect jars for cracks and chips. You can re-use the rings but never re-use the lids.

Sterilize jars and lids. I run the jars through the dishwasher. Keep them hot until you pour the tomatoes in. This way you avoid cracking cold jars with your hot tomatoes.

Boil lids and rings.

Wash tomatoes.
Boil tomatoes for one minute.
Dip hot tomatoes into cold water.
Peel skins.
Core and slice into quarters.
When all tomatoes are peeled, gently boil in a large pot for 5 minutes.

For acidification of quart jars add the following:
2 tablespoons of lemon juice
1 teaspoon of salt

For acidification of pint jars add the following:
1 tablespoon of lemon juice
1/2 teaspoon of salt

Spoon tomatoes into jar using a wide funnel. Wipe jar rims clean. Place lids. Tighten screw bands.

Place jars in water bath canner. Water should be at a rolling boil and should cover jar lids by 1 inch. Water must stay at a rolling boil the entire processing time.

Process quarts 60 minutes (at 6,000 ft altitude).
Process pints 50 minutes (at 6,000 ft altitude).

Remove from canner promptly and cool with at least 1" between jars. Lids should start to seal and tomatoes cool.