Chocolate Crinkles

NEED: 4 squares of unsweetened chocolate ( 4 oz. squares) melted and cooled 1/2 cup vegetable oil 2 cups sugar 4 eggs 2 teaspoons vanilla 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup confectioners' ( powdered) sugar Blend oil, chocolate and sugar until smooth. Lightly beat eggs and add eggs and vanilla to the mix and mix well. Slowly add the remaining dry ingredients and mix well. Cover and chill for several hours. Form dough into 1 inch balls and roll in confectioners' sugar. Place on lightly sprayed or greased cookie sheet. Place cookies 2 inches apart. Oven at 350 degrees and bake 10 to 12 minutes. DO NOT OVER BAKE Cool completely on wire rack. Enjoy!

Snickerdoodles

I first had these when my sister made them in home ec. class. They are simple and yummy. NEED: 1 cup butter 1 1/2 cup sugar 2 eggs 2 3/4 cup all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons sugar 2 teaspoons cinnamon Mix butter, sugar and eggs together. Mix until well blended. Slowly, add in dry ingredients and stir until completely. Place the 2 tablespoons of sugar and the cinnamon in a small bowl or deep saucer. Blend together. Form dough into 1 inch balls and roll in sugar/cinnamon mix. Place on lightly sprayed or greased cookie sheet. Oven at 400 degrees. Bake 8 to 10 minutes. Makes approx. 6 doz. cookies.

Molasses Cookies

NEED: 1/3 cup butter 1/3 cup packed brown sugar 2 teaspoons fo ground cinnamon 2/3 cup molasses 1 teaspoon of ground ginger 1 egg 2 3/4 cup all-purpose flour 1 teaspoon baking soda 1 teaspoon salt Blend butter, sugar, egg and molasses until smooth. Slowly, stir in all dry ingredients. Mix well and chill for at least one hour. Roll out to 1/4 inch thick and cut into desired shapes. You can also roll into a "log" shape and cut into circles. Oven at 375 degrees. Bake 8 to 10 minutes. Cool on wire rack until completely cooled. Decorate as desired. Make approx. 5 dozen cookies. Enjoy!

Candy Cane Cookies

These just add a flare to your cookie tray. Kids just love them....but so do adults. With just a few little changes you can make a number of different cookies with this idea. Make basic butter cookie recipe previously listed. Divide in half. With food coloring, make 1/2 red..work color in well for a nice even color. Wrap both halves of dough and chill for at least an hour. Take a 1/2 tablespoon of plain dough and roll into a ball and then roll into a long tube..about 3 inches long....do not roll too thin. Do the same with a ball of red dough. Lay side by side. Gently twist together to create the "candy cane stipe" Place on lightly sprayed or greased cookie sheet. Bend the top to make the "candy cane curve". Bake as directed. Do not over bake as too dark will ruin your candy cane effect. You can follow the same steps as above but instead of twisting into a candy cane, lay the two color next to each other and roll them into a pinwheel look. You can use green instead of red...or even make 1/2 chocolate. For spring time...tint 1/2 the dough a pastel color and make beautiful pinwheels. Consider using lemon extract instead of vanilla extract and create lemon pinwheels. Instead of vanilla extract..try adding peppermint to the red side. Be creative and have fun and above all.. Enjoy!

Stuffed Cookies

Using either the butter cookie or ice box cookie recipe. Cut cookies into desired shape. In center of cookie place filling - cover with second cookie and seal edges. Bake as directed for cookie you have chosen. Your filling can be any type preserve or jelly. Check in the baking isle of your favorite store. There are a number of pre-made nut fillings that are just wonderful. Turn a simple cookie into a great surprise! You can also brush top with beaten egg white and sprinkle with sugar for an added touch. Enjoy!

Oatmeal Cookies

NEED: 3/4 cup all-purpose flour 1/4 teaspoon of salt 1/2 teaspoon baking powder 1/2 teaspoon cinnamon 1/4 cup butter 1/2 cup sugar 1 egg 3/4 cup old fashioned or quick oats 3 tablespoons milk 1/4 cup chopped nuts, optional Blend butter, sugar and egg until smooth. Stir in oats until blended and add all other dry ingredients, a bit at a time. Stir in milk and nuts. Using a sprayed or greased cookie sheet, place dough by teaspoonful, on sheet, about an inch apart. Oven at 400 degrees. Bake for 10 minutes or until edge is lightly browned. Cool on wire rack. Makes approx. 1 1/2 dozen cookies. Enjoy!

Hot Cinnamon Tea

OK, if you can boil water you can make tea. It s pretty simple. This is just a twist that is so simple. It smells great too! NEED: Boiling water 1 teabag 2 teaspoons of sugar--or sugar to taste 1 cinnamon stick Place teabag in cup and add cinnamon stick Pour in boiling water Allow to steep for 5 minutes. Remove Teabag and Cinnamon Stick Stir in sugar. The really great thing about this is that you can re use the cinnamon stick. When you remove it, place it on a saucer until completely dried and then place in a sealed sandwich bag. The one cinnamon stick will hold its flavor for up to 6 cups of tea. Enjoy

Lemon Sugar Cookies

Need: 2 1/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup butter 1/4 cup unsweetened applesauce 3/4 cup sugar 1 egg 1/2 teaspoon lemon extract small glass and about 2 tablespoons of flour - separate from other flour Blend butter and applesauce until well mixed. Add sugar and egg and beat vigorously until fluffy. Stir in lemon extract. Add all dry ingredients, a bit at a time and stir until well blended. Cover and chill for an hour. Remove from fridge and roll into balls about the size of a walnut. Place about 2 1/2 inches apart on a sprayed or greased cookie sheet. Dip bottom of small glass in additional flour and gently press the cookie flat - to about 1/8 inch thick...Dip glass into flour between each cookie to keep it from sticking to the dough. Oven 400 degrees. Bake 6 to 8 minutes or until lightly brown on the edge. Cool on wire rack. Makes approx. 6 doz. medium size cookies. Enjoy!

Chocolate Cookies

2 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon soda 1/2 cup butter 1/2 cup packed brown sugar 1/2 cup sugar 1 egg--beaten 1 teaspoon vanilla 2 squares unsweetened chocolate-melted 3/4 cup buttermilk Blend butter until smooth. Add both sugars and blend until smooth. Add egg and beat mixture until fluffy. Add vanilla cooled chocolate...stir well. Add all dry ingredients a small amount at a time..adding a bit of buttermilk between each addition. Stir until well blended. On sprayed or greased cookie sheet...place a teaspoonful of dough, about 2 inches apart. Oven 375 degrees. Bake for 12 minutes. CAREFULLY remove from cookie sheet to wire rack to cool completely. Makes 3 1/2 dozen cookies. Enjoy!

Basic Butter Cookie

These are ideal for cut out cookies. You can also sprinkle colored sugar or add nuts before baking to add your own personal touch. If adding either, brush cookies with beat egg white so that your decorations stick to the cookies. NEED: 1 3/4 cups all purpose-flour 1 teaspoon baking powder 1/4 teaspoon salt 2/3 cup butter-softened 1 cup sugar 1 egg, beaten 1/2 teaspoon vanilla 2 tablespoons of milk 3/4 square of chocolate - optional Stir butter until smooth and creamy, add sugar and blend well. Add beaten egg and vanilla..stir until blended. Slowly add dry ingredients..stir until mixed..add milk . If desired...separate dough into 2 equal parts and add melted, cooled chocolate to 1/2 and mix well. Roll, on floured surface until 1/8 inch thick and cut into desired shapes. You can also roll and slice if you'd like. It is much easier to slice if you refrigerate for at least an hour. This dough can be rolled and wrapped in plastic wrap or wax paper and kept in the refrigerator or up to a week. This way you can slice off a few at a time and bake some fresh, daily, if you'd like. Oven at 400 degrees. Bake 8 to 12 minutes. Cool on wire rack. Makes 3 to 4 dozen cookies. Enjoy!

Cocoa Macaroons

Need:

2 egg whites
3 tablespoons of cocoa
1/4 teaspoon salt
3/4 cup sugar
1 1/2 cup cornflakes
1/2 cup shredded cocoanut

Beat egg whites until stiff. Mix cocoa, sugar and salt together and slowly add to the egg whites. Continue to beat until smooth and well blended. Carefully, fold in corn flakes and cocoanut. Dip by teaspoonful onto a lightly sprayed or greased cookie sheet.
Oven at 300 degrees for 25 minutes. Cool on wire rack. Makes 2 dozen cookies.

Enjoy!

Pecan Crescent Cookies

These are one of my favorite Christmas Cookies..they are easy to make and really dress up a tray of cookies. NEED: 1/2 cup butter-softened 1/4 cup confectioner ( powdered) sugar 1/4 teaspoon vanilla 1/4 teaspoon almond extract 1 1/4 cup flour 3/4 cup chopped pecan Stir butter until soft and smooth, add sugar and flavorings and continue to blend until smooth. Gradually, stir in flour and nuts and stir until well blended. Take one teaspoon of the dough and shape into a crescent. Place on sprayed or greased cookie sheet. Oven at 350 degrees...bake for 20 minutes. While warm roll in powdered sugar and place on rack to cool. Makes approx. 3 1/2 dozen cookies. Enjoy!

Sweet Tea

If you are from the South you already know all about sweet tea My parents were from West Virginia.. cooking there is very Southern. We always had a jar of bacon grease in the fridge ( frankly, I have one also---we'll get to some of the uses another day) and all summer long there was Iced Tea in the fridge. Sweet Tea is just that SWEET. I don' t think it s all that sweet but then again, I grew up with it and any tea with out a lot of sugar is just "bad" tastin to me. NEED: 2 quart pitcher 8 tea bags ( I use plain old Lipton but any standard tea will do) 1 heaping cup of sugar Ice Boiling water A bowl that will hold 2 cups of liquid Place teabags in bowl....hang stings over the side for easy removal Slowly pour in boiling water until nearly at top of bowl **I lay a large serving spoon on the tea bags to keep them down in the water Allow to steep for 5 minutes. In pitch..pour sugar and just enough warm water so that you can stir and dissolve sugar. Remove tea bags from bowl one at a time..press to remove all fluid.*** *** you can remove with a teaspoon and wrap the string around...pulling to squeeze out liquid..be careful not to pull to hard and pull of the string..which will no doubt send your teabag sailing through the air. *** you can remove with a teaspoon and press with another spoon *** you can squeeze with your fingers..but keep in mind this is HOT Pour tea into pitcher and stir to blend with sugar. Add enough COLD water to reach the neck of the pitch. Top off with a handful or so of ice cubes and refridgerate. This should be served ICY cold for the best flavor. Enjoy!

The Best Bean Soup

My daughter loves bean soup. The more beans the better. I use a 23 bean blend. Go to the dried bean section of your grocery store and check out all the choice. Buy the one that suits you best. NEED: 6 cups of water 1 large ham bone (this can be purchase at the meat department of your local grocery store or deli. Some stores actually have them packaged and in the meat cooler) 1 1/2 cups diced ham -optional 1 package 12 to 16 ounces of dried beans 2 large carrots, diced 1 medium onion, diced 2 stalks of celery, diced Instant mashed pototoe flakes 1/2 teaspoon garlic powder Salt and Pepper to taste Pour package of beans in a strainer and rinse well. Make sure holes of strainer are not too big as most packages of beans do contain some small ones. In large pot, add water and beans. Bring to a boil, cover and turn off heat. Allow to sit for 1 hour. After one hour check the water to see if you need to remove bean skins or any other things that have floated to the top. Place ham bone in center of pot. Add all other veggies, ham. and seasoning. Bring to a very slow boil and continue to cook for an hour. You want to slow cook the beans. You want them done but you do not want them to fall apart. Remove the ham bone. A great bean soup has a thick base. This is done by slowly stirring in instant mashed potatoe flakes until you have the consistancy that you want. Allow to slow cook for 10 minutes. Keep an eye on the soup. Do not allow water to go below other ingredients. Add water a 1/2 at a time, as needed during cooking. You can turn heat to lowest setting and leave on stove. Stir before serving. Enjoy!

Hearty Chicken Soup

When it's cold out I like to make a huge pot of soup and leave it on the stove all day so everyone can grab a bowl full. This is another recipe where you can toss in left over veggies you may have in the fridge. Need: 4 cans of chicken broth **if you have left over chicken, remove meat and cut up and you can simmer the bones to make your own stock--however for a good base you want a lot of flavor so make sure you have enough leftovers to do that. Use cut up chicken in the soup. Using broth can ADD 1 can of water I like a lot of chicken in by soup but you can make this as you like it. 3 - 4 large boneless chicken breasts..cooked and diced** **If you have left over chicken, of any kind, remove the skin and bones and dice. 3 large carrots, diced 1 cup of peas ( canned or frozen..but frozen has a much nicer color) 3 stalks of celery, diced 1 medium onion, diced 1 16 oz. package of wide noodles 1/4 teaspoon of thyme 1/4 teaspoon parsley flakes 1/4 teaspoon garlic powder Salt and pepper to taste. Bring broth to a low boil and add veggies and simmer for 15 minutes. Add diced chicken, seasonings and continue to simmer to 30 minutes. Add noodles, stir and simmer for an additional 15 minutes or until the carrots and soft. All the simmer time allows the veggies to cook and the flavors to blend. Keep an eye on the soup throughout and if needed add 1/2 cup of water. You do want a broth and not a stew texture. You can serve now or cover and reduce heat to lowest setting to keep it warm. This is so great and so easy and it'll be gone before you know it! Enjoy!

Chamomile / Lavender Facial Steam

NEED: 1 cup dried chamomile ( can use teabags..just open and pour out 45-50 bags) 1 cup dried lavender flowers Mix ingredients together and pour into a 1 pint decorative container. Attach gift card and ribbon. Place 1/2 cup mixture into knee high or cut off nylon. Bring 1 quart of water to a boil. Remove from heat and place stocking in water. Allow to sit for 5 minutes. Lean over pot, keeping face 6 to 8 inches away. Place large towel over head..making a tent to catch the steam. Steam for 10 minutes, pat dry, apply moisturizer. Enjoy!

Sore Muscle Soak

NEED: 1 cup dried rosemary 1/2 cup bay leaves 1/2 cup dried sage. Mix well and pour into decorative 1 pint container. Attach gift tag and ribbon. Place 1/2 cup of mixture into knee high or cut off stocking. Bring 1 quart of water to a boil, remove from heat and place stocking in water. Allow to soak for 10 to 12 minutes. Remove stocking and pour water into your warm bath. Enjoy!

Oatmeal Face Scrub

NEED: 1 1/2 cups old fashioned oats 1/2 cup cornmeal ( for sensitive skin, substitute baking soda for cornmeal) 1/2 teaspoon jasmine soap fragrance. Place all ingredients in blender of food processor until oats are finely ground. Pour into decorative 1 pint container with tight lid. Attach gift tag and ribbon. Pour approximately 1 teaspoon of mix into palm of hand. Moisten and genly massage skin. Rinse immediately and pat dry. Enjoy!

Lemon Body Scrub

NEED: 1 cup Epsom salts 1/2 cup coarse kosher salt 1/2 cup light olive oil* 1 teaspoon lemongrass or lemon soap fragrance Place all ingredients in a bowl and mix well. Pour into decorative 1 pint container. Make sure lid fits tight. * use light olive oil so the fragrances blend well. You may substitute canola oil. This, however, will make the mixture thicker. Attach gift tag and ribbon. Gently massage a small amount of scrub on skin with a damp washcloth then rinse. The mixture does contain oil so it can make tub or shower slippery. Avoid using if you have open cuts. Enjoy!

Cooling Foot Powder

NEED: 1 1/4 cups cornstarch 1/2 cup baking soda 1/4 cup dried peppermint ( about 9 - 10 tea bags-just cut open and empty) 1/4 teaspoon eucalyptus-mint soap fragrance Place all items in blender or food processor and mix until evenly blended. Pour into decorative container. Shaker top is ideal for this powder. Add gift tag and ribbon. Enjoy!

Body Powder

NEED: 1 1/2 cups cornstarch 1/2 cup baking soda 1/4 teaspoon ground gloves 1/4 teaspoon ground ginger 1/4 teaspoon sandalwood soap fragrance. Place all items in blender or food processor until very finely ground. Pour into 1 pint decorative container. One with a shaker top is ideal. Attach gift tag and ribbon. Enjoy!

Fragrant Bath Salts

Need: 1 cup borax 1/2 cups sea salt or Epsom salts 1/2 cup baking soda 1/2 teaspoon lavender soap fragrance 1/4 teaspoon orange soap fragrance 1/4 teaspoon sandalwood soap fragrance Combine sea salt, borax and baking soda in a bowl. Mix well. Stir in fragrances. Pour into decorative 1 pint container with tight fitting lid. Attach gift card and ribbon. Pour 1/2 cup of mix into tub of running water. Swish to dissolve. Enjoy

Victorian Milk Bath Mix

You can find the most beautiful decorator canisters and bottles for nearly nothing. Why not mix up a very special, personal, treat for someone for the holidays, a birthday, or just to give for no reason at all. Some of the oils or fragrances that will me listed may be purchased at Health Food Stores or Craft Stores. If you can not find what you are looking for, search on line. There are a great many sites that sell in small volume at reasonable prices. Why not make some for yourself? 2 cups powdered milk 1/2 cup old fashioned oats 1/2 cup dried lavender flowers 1/2 to 1 teaspoon plumeria or other floral soap fragrance Place milk and oats in food processor or blender. Continue processing until mixture is fine. Place mixture in bowl and stir in lavender flowers and fragrance. Pour into 1 pint bottle. Apply tag and decorate with a ribbon. This works best if you place a cup full in clean stocking. ( save the foot of one you are tossing or use the end of a knee high nylon.) Tie a knot and toss into tub while water is running. Squeeze stocking a few times to release all the oats' skin-softening features. Enjoy!

READ Gift to Give

I was hoping that the recipes listed below would have that heading but it didn t come out that way. Please, read that for ideas on how to give the cookies listed below in beautiful jars or tins. Any cookie, brownie or cake mix can be given this way as a wonderful gift, simply by seperating the dry and wet ingredients and providing a complete recipe on a card or paper. Be creative and above all.. Enjoy!

GREAT Chocolate Cookies

Place the following dry ingredients in your jar or zip lock bag. ( needs to hold 1 quart) 1 1/2 cups all purpose flour 1 cup packed brown sugar 3/4 cup candy coated chocolate candies ( m&m's) 1/2 cup chopped salted peanuts 1/2 cup raisins 1/4 cup unsweetened cocoa powder 3/4 teaspoon baking soda 1/4 teaspoon salt List the above dry ingredients on your recipe card and add: 2/3 cup softened butter 2 eggs - beaten 1 1/2 teaspoons vanilla Preheat oven to 350 degrees. Beat butter until smooth. Add beaten eggs and vanilla until blended. Add all dry ingredients and stir until well mixed. Drop by heaping tablespoonfuls on ungreased cookie sheet. Place 2 inches apart. Bake 11 to 12 minutes. Let cookies rest on cookie sheet for 2 mintues and then place on wire rack to cool completely. 2 doz. cookies Enjoy!

Oat & Strawberry Bars

Place the following dry ingredients in your jar or zip lock bag. ( needs to hold 1 quart) 2 1/4 cups uncooked quick oats 1 cup all purpose flour 1 cup, packed, brown sugar 2 teaspoons baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon salt List the above ingredients on your recipe card and add: 1 can - 21 ounces - strawberry pie filling 1 cup softened butter 3/4 teaspoon almond extract Preheat oven to 375 degrees. Spray or grease a 9 x 13 baking pan. Beat butter until smooth. Add dry ingredients and mix until well blended. Press 2/3 of mixture into bottom of baking pan. Bake 15 minutes, remove from oven and let stand for 5 minutes on wire rack. With food processor or hand mixer, mix strawberry pie filling until smooth Stir in almond extract. Pour mixture over prepared crust and sprinkle with remaining crumb mixture. Place in oven and bake for 20 min or until topping is golden brown and filling is slightly bubbly. Cool completely on wire rack. Enjoy!

No Fuss Cookie Bars

Place the following dry ingredients in your jar or ziplock bag. ( needs to hold 1 quart)
1 cup coconut - flaked
2 cups graham cracker crumbs
1 cup semisweet chocolate chips
1/2 cup coarsely chopped walnuts

List the above dry ingredients on your recipe card and add:

1 can sweetened condensed milk

Pre heat oven to 350 degrees. Lightly spray or grease a 9 x 13 baking pan.

Place dry ingredients in a large bowl and add sweetened and condensed milk. Stir with until well blended.

Spread batter evenly in prepared pan and bake 15 to 18 minutes or until edges are golden.

Cool completely in pan on wire rack. Once cool cut into squares

Enjoy!

Orange, Walnut, Chocolate Chip Cookies

Place the following dry ingredients in a jar or ziplock bag. ( needs to hold 1 quart) 1 1/2 cups uncooked old fashioned oats 1 cup brown suger ( packed) 1 cup semisweet chocolate chips 1/2 cup all purpose flour 1/2 cup chopped walnuts 1 tablespoon grated orange peel 1/4 teaspoon salt 1/4 teaspoon baking soda List the above dry ingredients on your recipe card and then add: 1 egg 1/2 cup butter...softened Preheat oven to 375 and lightly spray or grease a cookie sheet. In large bowl, blend butter until smooth. Beat in egg until well blended. Add dry ingredients and stir until blended. Drop, by rounded teaspoonfuls, 2 inches apart. Bake 8 to 10 minutes or until golden brown. Let stand on cookie sheet for 2 minutes then remove to wire rack to cool completely. Repeat until all dough is used. 3 1/2 dozen cookies. Enjoy.

Magic Bars

Place the following ingredients in your jar of ziplock bag. ( needs to hold 1 quart) 1 cup graham cracker crumbs 1 cup coarsely chopped pecans 3/4 cup flaked coconut 3/4 cup semi chocolate chips 1/2 cup uncooked old fashioned or quick oats 1/2 cups raisins All the above dry ingredients to your recipe card and add: 1/3 cup butter 1 can sweetened condensed milk Preheat oven to 350 degrees. Place butter in a 9 x 13 baking dish and place in oven until melted. Remove pan from oven. Place all dry ingredients in a large bowl and add sweetened condensed milk. Spread mixture evenly in pan and bake for 25 minutes or until lightly brown. Cool, in pan on wire rack, for 5 mintues...cut and allow to cool completely. Enjoy

Raspberry Bars

Place the following ingredients in your jar or zip lock bag. ( needs to hold 1 1/2 quarts) 3 cups all purpose flour 1 3/4 cups whole almond, ground 1 cup sugar 1 1/2 teaspoons grated lemon peel 1 1/2 teaspoons ground cinnamom List the above ingredients on your recipe card and add: 1 egg - beaten 1 1/4 cups butter - softened 3/4 cups raspberry preserves - seedless Powder sugar Preheat oven to 350. Spray or grease 9 x 13 baking dish. Beat butter until smooth, add egg and blend until smooth. Add dry ingredients and mix well. Press 3 cups of dough mixture into bottom of baking pan. Spread preserves over mixture. Press, in small amount, remaining mixture over top of preserves. Bake 40 to 45 minutes or until golden brown. Cool completely..sprinkle with powdered sugar..and cut. Enjoy

Oat and Fruit Squares

Place the following dry ingredients in your jar of ziplock bag. ( needs to hold 1 1/2 quarts) 2 cups uncooked oats 2 cups of all purpose flour 1 1/2 cups packed brown sugar 1 teaspoon of baking soda 1/2 teaspoon salt 1/2 teaspoon of ground cinnamom List the above ingredients on your recipe card and add: 2/3 cup of softened butter 1 1/2 cups of apricot, cherry, strawberry or other fuit preserves. Preheat oven to 350 degreees. Spray or lightly grease a 9 x 13 baking pan. Place all dry ingredients in a large bowl and add butter. Stir with a fork until mixture is crumbly. Set aside 1 cup of mixture. Press remaining mixture into baking pan and bake 7 to 8 minutes. Spread preserve of your choice over baked crust, sprinkle with reserved crumb mix and bake for 25 mintues or until golden brown. Cool competely before cutting.

Whole Grain Chocolate Chip Cookies

Add the following dry ingredients to your jar or ziplock bag. ( Needs to hold 1 quart) 1 cup semisweet choclate chips 1 cup uncooked old fashioned oats 1/2 cup all purpose flour 1/2 cup whole wheat flour 1/2 cup packed brown sugar 1/2 cup sunflower seeds 1/3 cup granulated sugar 1/2 teaspoon baking soda dash of salt List the above ingredients on your recipe card and add: 1 egg 1/2 cup butter, softened 1/2 teaspoon vanilla extract Preheat oven to 375 degrees and lightly spray or grease cookie sheet. Beat butter until smooth, add egg and vanilla and blend until smooth. Add dry ingredients and blend well. Shape into tablespoonfuls size balls and place 2 inches apart on cookie sheet. Bake 7 to 8 minutes. Do Not Overbake. Cool on wire rack. Repeat until all dough is used. Enjoy.

Cocoa Brownies

1 cup sugar 1 1/4 cups all purpose flour 3/4 cup packed light brown sugar 2/3 cup unsweetened cocoa powder 1/2 cup chopped walnuts ( optional) 1 teaspoon baking powder 1/4 teaspoon salt. Place dry ingredients in jar or zip lock bag ( needs to hold 1 quart) List the above ingredients on your recipe card and add: 3 eggs 3/4 cup of butter--softened 1 1/2 teaspoon of vanilla Preheat oven to 350 degrees. Lightlly spray or grease 9 x 13 baking pan. Beat butter until smooth, add eggs and vanilla and stir until well blended. Add dry ingredients and mix until well blended. Spread evenly in pan and bake for 20 to 25 minutes or until inserted toothpick comes out clean. Do not over bake. Cool on wire rack. Enjoy!

Oatmeal Raisin Cookies

Place the following ingredients in your jar or zip lock bag. Will need to hold 1 1/2 quarts. 1 cup raisins 3 cups quick or old fashioned oats 3/4 cup granulated sugar 3/4 cup all-purpose flour 3/4 cup packed light brown sugar 3/4 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon List the above ingredients on your recipe card and add: 3/4 cup of butter..softened 1 egg 2 tablespoons of milk 2 teaspoons of vanilla Preheat oven to 375. Lightly spray or grease cookie sheet. Beat butter until smooth, beat in egg, milk and vanilla until well blended. Add dry ingredients and mix well. Drop round tablespoonfuls of dough, 2 inches apart, on cookie sheet. Bake 11 minutes or until golden brown..do not over bake..remove from oven. Allow to remain on cookie sheet approx. 3 minutes then remove to wire rack to cool. Repeat until all dough is used. 3 1/2 doz. cookies

Blonde Brownie Mix

Place to following ingredients in your jar or zip lock bag. ( needs to hold 1 1/2 quarts) 1 10 ounce package of semisweet chocolate chucks or chips--you can also break up 10 ounces of chocolate candy bars. 1 1/2 cups all purpose flour 3/4 cup granulated sugar 3/4 cup apcked light brown sugar 3/4 cup coarsely chopped macadamia nuts or walnuts 1 teaspoon baking powder 1/2 teaspoon salt List the above ingredients on your recipe card and add: 1/2 cup butter, softened 2 eggs 2 teaspoons of vanilla extract. Preheat oven to 350 degrees. Spray or grease a 9 x 13 baking pan. Beat butter until smooth. Add eggs and vanilla and blend until smooth. Add the dry ingredients and blend well. Spread batter evenly in baking pan and bake 30 minutes or until inserted toothpick comes out clean. Cool on wire rack. Enjoy.

Tangy Lemon Bar Mix

Layer the following ingredients in your jar of baggie. Either will need to hold 1 quart. NEED: 1 cup sugar 1 cup dried cranberries 2 1/4 cup all purpose flour 1 tablespoon grated lemon peel 1/4 teaspoon baking soda 1/4 teaspoon salt List all the above on your enclosed recipe and add: 1/3 cup thawed lemonade concentrate 1/2 cup butter, softened 1 egg..beaten Preheat oven to 375 degrees. Spray or grease a 9 x 13 baking pan. Beat butter until smooth. Add lemonade and egg and blend until smooth. Mixture will looks somewhat curdled. Add dry ingredients and stir until well blended. Press mixture evenly into pan and bake for 25 minutes or until golden brown. Cool completely, on wire rack, before cutting. Enjoy!

Gifts to Give

I have received many great "Gifts in a Jar" where all the dry ingredients are there and you receive the full recipe of what ingredients you need to add, along with baking temperature and time to bake a tasty treat. Not everyone has jars available and they are not always that easy to find. You can make the same great gifts, place them in ziplock bags and tuck them in great decorator tins. I would always see wonderful tins at the holidays and decided they would work just as well for this project. Try not to purchase tins that are too large. However, if you find one you can not resist simply use tissue paper to hold your bag of ingredients in place. I prefer the ziplock bags over the press and seal. I just feel they are a bit more secure. You certainly do not want your "gift" to spill out into the tin. Select bag sizes that are going to suit your needs. The freezer bags come in many sizes. Also , at the holidays, many of the companies have bags with holiday designs. If you feel that the bag is too large once the ingredients are inside..simple fold over and tie a ribbon around it. Do not use tape as it may tear the bag when removed. Besure to type or clearly write out the entire recipe and place in the tin. You can use simple index cards, paper cut on the edge with pinking scissors, use decorated recipe cards, place on paper and roll into a scroll and tie with a ribbon. We creative. Either way these make great gift items. Enjoy

Peanut Butter Brownies

These are great and so simple. Either make the brownies that are previously mentioned or use a box mix. NEED: brownies ( recipe or mix) 1 / 2 cup peanut butter----warmed so that it is pourable Dinnerware knife Prepare brownies as directed and pour into a square baking pan. With large spoon, pour "rows" of warmed peanut butter....start approx. an inch from edge of pan and pour 4 lines of peanut butter on top of brownie mix. Turn pan so that lines are horizontal to you. Insert knife past peanut butter but not all the way to the bottom of the pan. Starting approx. 1 inch from the edge of the pan....pull knife toward you. This will pull a streak of peanut butter into the brownier batter. Turn pan and repeat pulling in the opposite direction of last streak. Continue across the pan..alternating the lines. Bake as directed. Done when inserted tooth pick comes out clean. When done you will have a terrific pattern of back and forth and when baked it looks like you have gone to a lot of trouble and it has also pulled peanut butter into each bite. ____________________>

<___________________

____________________>

<___________________>

Dressed Up Angel Food Cake

Angel food cake is one of the best desserts and you can do so much with it. There are plenty of mixes out there if you want to make your own. Personally, I love the ones I buy in the store. They are nicely wrapped so you can buy them ahead to keep on hand for weekend company and they are so ease to change into something great!
You can slice and serve with whipped topping or the fruit of your choice.

I like to coat mine with a carton of whipped topping. First, gently, dust off the crumbs on the cake..it will still be a bit "crumby" as that is the nature of the cake. Coat, generously, wth the whipped topping. I do not like to cover over the whole in the center but you can. I preferr to use a long spreading knife and coat the inside of the opening with the topping.

Now the fun part:

You can:
add a teaspoon of peppermint flavoring to your topping and crush candy canes to sprinkle on the top for Christmas or make a ring of red and green gum drops around the bottom.

add a teaspoon of lemon flavoring to the topping for a nice light Spring cake or add a ring of the jellied sliced fruits along the bottom.

tint the topping with the food coloring of your choice to match a party theme or to just dress it up a bit.

sprinkle the top of the cake with colored sugar and "flick" some on the sides with your fingers to make it sparkle.

drizzle very thin lines of chocolate on the top..allow some to run down the sides. Remember to keep it in thin lines.

Keep in mind that however you choose to decorate it..that the whipped topping is light so your decorating must be also to avoid sliding down the cake....

If doing ahead..cover lightly and place in fridge. Remove 30 minutes before serving to allow cake to warm.

The sky is the limit on this one....use your imagination and have fun.

Enjoy!

Pumpkn Cake

The perfect fall dessert and so easy too! NEED: 2 cups all- purpose flour 2 teaspoons of baking powder 1 teaspoon of baking soda 1 1/2 teaspoons ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground ginger 1/4 teaspoon salt 4 large eggs 1 cup vegetable oil 1 2/3 cups granulated sugar 1 (15 ounce) can of pumpkin (not pumpkin pie mix) Place oven racks in center of oven and pre heat to 305 degrees. Spray or grease a 9 x 13 baking pan. Mix together the flour, baking powder, baking soda, salt and spices in small bowl, set aside. In large bowl beat eggs, sugar and oil together until thick...about 4 to 5 minutes. Slowly add the flour mixture and mix until blended well. There maybe a few small lumps, which is fine. Pour evenly into pan and bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Remove from oven to cooling rack. Frosting: Cream Cheese Frosting Use a pre made can of frosting or make your own..very simple for yummmy. 1 1/2 cups confectioners sugar 6 tablespoons of unsalted butter, softened 1 8 ounce package of cream cheese...cut into pieces and softened 1 teaspoon of vanilla With mixer on medium, beat butter and cofectioners sugar until fluffy. ( it is best to add the sugar a bit at a time) Beat for 2 to 3 minutes. Add cream cheese a piece at a time and beat until smooth...add vanilla and beat until blended. This cake can be refriderated for up to 3 days. It is best when served at room temperature. Enjoy!

Rocky Road Brownies

Make the basic brownies listed prior. NEED: Chocolate chips mini marshmellow chopped walnuts While they are baking, melt 1 1/2 cups of chocolate chips in micowave or sauce pan ( see melting tip in basic brownie post. When brownies are done remove from oven and spread the melted chocolate chips over the top Cover with mini marshmellow and place back in oven until marshmellows are "tan" Remove from oven and sprinkle with chopped walnuts. Place pan on cooling rack. Cool completely. To cut..use sharp knife dipped in hot water. Enjoy.

Double Chocolate Brownies

Make the brownies as listed prior. After blended, stir in 1 cup of chocolate chips. Bake at 325 for 20 minutes. Check for doneness. If toothpick has a slight amount of chocolate on it that is fine. You do not want the cake part of the brownie to be over baked. The chocolate will "set" when the brownies cool. These are great. If desired, serve with a spoon of whipped cream or cool whip on top. To dress it up...use a potatoe peeler to make chocolate curls by "peeling" the side of a candy bar. Place a chocolate curl on top of the whipped cream topping.

Brownies

This is my mothers' brownie recipe, circa 1942. 3/4 cup all-purpose flour 1/4 teaspoon fo salt 1/4 cup butter or other shortening 1 cup sugar 2 eggs, beaten 1 teaspoon vanilla 2 squares baking chocolate ( unsweetened), melted and cooled Use a small sauce pan and place it in a slightly larger sauce pan of boiling water ( double boiler, if available..if not this works just as well) 2 tablespoons of milk 2 tablespoons fo water 3/4 cup chopped nuts, optional Cream butter, gradually adding sugar until blended. Add beaten eggs, beat until smooth. Add vanilla and melted chocolate and graduatlly add flour, milk and water. Stir until well blended. If adding nuts, do so after mixture is blended. Spread in an 8 inch square cake pan that has been sprayed or greased. Bake at 325 for 15 minutes. Check for doneness by inserting a toothpick. It should come out clean if done. If not, bake an additional 5 minutes and check again. Cool pan on baking rack. Can be cut while slightly warm.

Fruit Dip

This will be the easiest thing you have ever made and yet people will just rave about it.

NEED:
1 tub of Cool Whip or like topping
1 11 or 12 oz. jar of Raspberry perserves or jelly ( make sure it is seedless)
Whisk together and refridgerate until ready to serve.
Cut up fruit..any you would like. Depending on how soon you will use it..place each in a baggie..spritz with a small amount of lemon juice and lightly shake around. Refridgerate until ready to serve. The lemon juice will keep the fruit from changing color.
On a serving plate..place the cool whip/raspberry in a bowl in the center and arrainge fruit around the outside.
Place a holder of toothpicks by the plate or pierce the fruit with them while on the plate. Use round toothpicks over flat..they just look nicer or buy decorative ones.
The tart of the raspberry against the sweet of the fruit is just great.
Enjoy!

Peanut Butter Cookies

I already posted a shortcut to Thumbprint cookies. This is along the same line. What if the kids forgot to tell you they need a treat for school , company just drops in or you need something for the office cookie exchange. Keeping a roll of store bought cookie dough on hand can save the day.
Take a roll of peanut butter cookie dough.
Slice and roll the slice into a ball.
Dip a fork in flour and lightly press the dough down, then press same cookie with the fork to make a big, multi line X on the top.
Place on cookie sheet one inch a part.
Bake 350 degrees for 6 to 8 minutes.
While baking unwrap Hershey kisses....you pick the flavor....unwrap enough for one for each cookie.
Immediately, place one kiss on each cookie...pressing lightly. The dough will be hot enough to slightly melt the kiss to allow it to stick.
Now a very simple cookie is dressed up and ready to go.
Enjoy.

Great Fried Chicken

I hate chewy chicken but I love crispy chicken. Finding the right balance of heat and time creates fried chicken that looks great and tastes even better. You can buy a whole fryer and cut it into pieces or buy one all ready cut up. Rinse the chicken in cold water. Preheat..on medium / low heat..a large fry pan with 3 tablespoons of cooking oil. (oil of your choice). If you are a bit slow coating your chicken then turn the pan to low. In one shallow dish add 1/2 cup flour In another shallow dish add 2 eggs , beaten To eggs add salt and pepper to taste To flour add 1 tablespoon parsley flakes and 1/2 teaspoon garlic powder....blend with flour Dip the chicken pieces into the egg mixture..coating completely and then roll in the flour mixture until fully coated. With tongs ( to avoid hot oil on your fingers) place chicken in fry pan. COVER and cook chicken for 1 hour on med. temperature.. DO NOT COOK ON HIGH. The key to perfect fried chicken is to turn it every 15 minutes. This allows for perfect browning and even cooking. By using medium heat the chicken will be be done but the outside will not be overly done. At the end of an hour pierce the breast piece with a fork. If juice is clear and chicken is tender it is done. This has been a never fail dish for me. Enjoy!

Tasty Meatloaf

Meatloaf is the perfect food..simple..tasty and versatile.....

Need:
1 1/2 pounds ground meat
1 large egg
1/2 cup bread crumbs ( I used seasoned ones)
1/2 cup oat meal ( quick or regular)
** you can use a full cup of either of the above or 1 cup crushed crackers, corn flakes or rice kripies..they are all good...the oat meal adds a rich and moist quality to the meat loaf.
1 cup milk

Oven at 350 degrees. Spray loaf pan - glass or metal

** I suggest removing rings for this next part**

Run hands under cold water....oil and water don' t mix remember? You'll find it easier to wash your hands afterwards.
With hands, knead until ingredients are blended..DO NOT OVER WORK THE MEAT .shape into a loaf and place in loaf pan.
Bake for 55 minutes.

Once done let stand for 5 minutes and then remove to platter.

If you want to make it a bit different. Prepare mashed potatoes while it is baking. Remove to an oven safe plate and cover all sides with the mashed potatoes and return to oven until potatoes start to turn a light brown..remove ..let stand 5 minutes and serve.
When you take this one out you can sprinkle cheese on the potatoes for a finishing touch.

Left over meat loaf makes great sandwiches..add a bit of mustard and lettuce and YUMMY!

Enjoy!

Easy Deviled Eggs

My mother made great deviled eggs. Seemed like a lot of work. She never measured anything..it was all just by sight. As much as I tried to duplicate her Miracle Whip, vinegar, salt, pepper, sugar combo...I never could. So, I created my own. Later I found out that versions similar to this are very popular in the South. These are great. Once they hit the table I'm lucky if I get one.! NEED: Six eggs, hard boiled. ( I boil mine for 15 minutes) salt pepper pickle relish Mayo or salad dressing mustard Remove eggs from heat...drain off water....fill pot with cold water and let sit until cool...about 15 min. They may be a bit warm when peeling...if so..just stick it under cold water for a few seconds. Cut in half, length wise. Remove yoke to seperate bowl. If you do not have a dish designed for deviled eggs just take a regular serving plate and place a few lettuce leaves on it and place the eggs on top. The lettuce makes a great background and keeps the eggs from sliding all over the plate. With a fork..mash the egg yolks. Sprinkle with salt and pepper to taste. Stir in :1 tablespoon of mustard 1 1/2 tablespoons of mayo or salad dressing 2 1/2 tablespoons of pickle relish---drain off as much liquid as possilble Blend together with fork. You don t want it to be too thick nor too thin. If you feel it is too thick add "a bit" more relish or "a bit" of the liquid from the relish. Fill center of each egg , cover loosely with plactic wrap and chill until ready to serve. By using the pickle relish the guess work of getting ingredients just right is removed. Thiese are easy and no fail. Just remember to grab yours early! Enjoy!

Make the most of your time.

It is Thanksgiving Eve and if you are cooking you have probably already started some of your preparations. I was going about some of mine when I realized that this would be a good thing to share to show how to make the most of your time and get you out of the kitchen. I wanted to bake some cookies for the kids. I found these great Peanut Butter Cup cookies at a local store. Pre-made and cut..you just break apart the pieces and bake. So, cookies in the oven for 17 minutes. (350 degrees) At this time I started my dinner.....diced up left over baked potatoes for frying started a sauce pan of canned corn breaded pork steaks to go in the oven the minute the cookies come out. Pork Steaks in the oven for 35 minutes ( 350 degrees) At this time I lay out the pre-made pie crusts and mix up my pumpkin pie mixture. ( Libby 100% pumpkin..follow receipe on the can) Place crusts in pie pans and pour in mixture ( make sure each contains the same amount for even baking). Dinner is ready...remove the pork steaks...turn oven up to 400 degrees and put pies in the oven.**set timer to come and reduce heat in 15 mins. to 350 degrees for 45 minutes. Dinner on the table. Nice leisurely dinner....all done....table cleaned and still 17 minutes on the timer for the pies to finish. Mix a box of brownie mix and pour into 8 x 8 baking pan. Remove pies and put brownies in the oven. and 20 minutes later.... All the baking for tomorrow is done and I ve had dinner. I have not had to rush or spend a lot of time as one item simply led to the other. Finding things that you can do in this manner cuts your kitchen time there by giving your more free time.

Stuffed Shells

For some reason, the idea of stuffed shells always seemed difficult to me, though I had never made them. The first time I did..it was like "WHY haven t I done this before!" This is also a great receipe for leftovers..though you can certainly go buy the ingredients. Either way..its worth it.

NEED:
Large, uncooked pasta shells
2 tablespoons of olive oil
2 cups diced, cooked , chicken
2 cups diced, cooked, brocolli ( only pre-cook for 1/2 the normal cooking time)
3 tablespoons finely chopped onion
1/4 cup grated carrot
pepper
Canned pasta sauce---any you like.
16 oz. bag of shredded cheese--any type.

Cook pasta as directed...when done drain and set a side to cool enough to handle.
In large fry pan combine:
olive oil,chicken, brocolli, onion and carrot.
Heat over medium heat for five minutes stirring occasionally.
Add pepper to taste
Spray a 9 x 13 baking dish
Carefully open a pasta shell...fill with a heaping spoonful of mixture and place in baking dish.
Repeat until all are filled. If you have any mixture left..simply sprinkle it over the shells.
Cover the shells with the pasta sauce, sprinkle with cheese.
Place in a 350 degree oven for 30 minutes.

This is impressive, delicious and oh so simple.

Enjoy!

Sloppy Joe - a lot of uses

What is easier than sloppy joe? Brown some ground meat, pour in a can of sloppy joe mix and there you go. You can do a lot more than put this on a bun. How about stuffing a baked potatoe? I much preferr this over a bun. Slice the baked potatoe lengthwise...loosen the potatoe around the edges of the skin. You can add salt, pepper or even a bit of butter and sour cream. Top with sloppy joe mixture. It's great. Stuff a pita shell. Slice the pita bread in half and toss in a 350 degree oven for about 3 minutes. The bread will firm up a bit and be warm. Fill with sloppy joe. A sandwich with a bit of a twist. You can even top with shredded lettuce and a bit of cheese. Yummy. I have also served it over a bed of chopped ice berg lettuce. Now, that may sound strange but the cold of the lettuce and the warmth of the sloppy joe is a great mix in the mouth. Also, the lettuce will still have a bit of a crunch. Jazz it up a bit. Add a dash or two of hot sauce, or a few tablespoons of your favoite BBQ sauce. In a hurry? Most grocery stores sell pre-made sloppy joe for an even faster dinner.

No Ice Cream Banana Split

This is the most awesome dessert. It has it all. The sweet, the goo, the flavors and the great thing..you don't need a freezer. This is great for a picnic or pot luck. You chill it before you go and it s all ready for the table. As most of my receipes...you can alter to suit your tastes.. NEED: 9 x 13 baking dish graham cracker crumbs ( enough to cover the bottom of the pan) 2 large boxes of instant pudding..Choc / Van. or any you choose Salted peanuts 1 large tub of Cool Whip or like topping Chocolate syrup Strawberry Sundae Topping Carmel Sundae Topping 3 to 4 nice size bananas As you can see my the list of ingredients, this is a banana split where pudding takes the place of ice cream. Follow package instructions and make a crust from the graham cracker crumbs. Just cover the bottom of the pan. Place in the over at 350 degrees for 7 minutes...remove and set a side to cool. Prepare puddings as directed. Prepare in seperate bowls. Using large spoon randomly drop spoonfuls on the crust. Alternate flavors. Top pudding with sliced bananas Evenly coat with a layer of Strawberry topping Drizzle Choc Syrup and Carmel topping over the the Strawberry topping. Apply a nice thick layer of Cool Whip Chill in the fridge for at least an hour. Cover loosely with plastic wrap Remove Sprinkle with peanuts and drizzle with thin lines of Choc. syrup and Carmel topping. Add cherries if you like. Serve. I made this for a potluck for a friends birthday. She is allergic to banana's so I substitued cut up canned peaches. It was great. Allergic to peanuts? Leave them out..or offer them on the side for those who want them. Get creative. There are a lot of pudding flavors available and the sky is the limit on toppings. I have heated peanut butter and drizzled that on. You can also use all sugar free toppings and low fat milk. Make a great treat and cut the calories! Enjoy!

Hamburgers with a twist

Depending on my mood I like to change up my hamburgers. Make your basic hamburger but consider some of these choices as toppings. Change them around...mix it up a bit...you like the variety. NEED: Gound meat Buns Salt and Pepper..... On a basic burger..you can: add cheese, catsup, mustard, lettuce, pickle and onion.. but how about: basic burger, cheese, lettuce and coleslaw basic burger, cheese lettuce, mayo, onion and bacon basic burger, cheese, lettuce, mayo and peppered bacon basic burger, cheese, lettuce, peppered bacon and cole slaw basic burger, cheese, lettuce, peppered bacon and pineapple Get the idea. A burger is more than a sandwich in your hand. Turn it into a creation! Any of the combinations listed will give the burger a new twist. Add them with some of your favorites. I try not to get too into the catsup, mustard or even much mayo. I like my burger to stay together..but some people love the "mess" of a great burger..so go for it. Enjoy!

Never Fail Baked Pork Steaks

I love pork steaks and they are inexpensive and easy to prepare. I love them baked. They stay moist and tender this way. NEED: oven at 350 degrees allow one pork steak per person....try to avoid getting ones that are cut too thin. bread crumbs ( I love the Italian seasoned ones..some have cheese in them..even better) pepper cookie sheet cooking spray or foil I love the new non stick foil..but you can just spray the cookie sheet or use regular foil and spray it with non stick spray. Arrainge pork steaks so they fit nicely on the sheet..they can touch..won t hurt a thing. Sprinkle lightly with pepper. ( If you are using plain bread crumbs, also sprinkle with garlic powder and a bit of salt) Using a large serving spoon coat with bread crumbs..not to thick but make sure they are covered completely. This will prevent them from drying out in the oven. Place in center of oven for 30 to 45 min. If thick, go at least 45 minutes. Take a peek. You want them to be nicely browned. Remove to platter and serve. I do love things you can toss in the oven because that is no muss no fuss cooking. Serve with a salad and rolls, baked potato, stuffing or veggie of your choice. Keep in mind, applesauce goes great with pork! Enjoy!

Easy Thumbprint Cookies

You know those great little cookies..rolled in nuts with a jelly center. I just love them and at the holidays they just light up a tray of cookies. They are simple to make..but I ll show you how to make these great gems in no time at all. NEED: One roll of sugar cookies ( any brand) One package of ground walnuts (16 oz) Jellies---strawberry, mint apple, apricot......or your choice Pre heat oven to 350 degrees. Bake 6 to 8 minutes Slice cookie dough..roll in ball..roll in ground walnuts..place on cookie sheet. Dip knuckle into flour, so it does not stick to dough and indent center. Fill with a small mound of jelly. Repeat, placing cookies on cookie sheet about 1 inch apart. The jellies will glisten and the strawberry and mint apple are perfect for Christmas. The apricot is classic and my favorite..but experiment. If your children love grape..do grape..the sky is the limit.

Owwie, Gooie Hamburger and Noodles

This would be Hambuger Helper if bought in a box. I find this better and just as easy. Often, when I have ground beef there will be small amounts left over after making burgers. I wrap these and toss them in the freezer. Later I use them to make meat sauce or this dish. If you are going to make this after work, put the frozen meat in the fridge before you leave for work. If you decided to do this when you arrive home..defrost the ground meat in your microwave. NEED: 1 pound ( approx.) of ground meat -- can be less..but not less than 1 /2 pound. 1/2 pound of the noodle of your choice 1/2 onion 1 cup shredded cheese ( any) 1/4 cup peas ( optional---can use green beans, corn...broccoli if desired) 1/4 cup carrots--dices or shredded salt pepper garlic powder oregano In 2 qt. sauce pan..cook noodles as directed on package-I add a bit of Olive Oil to prevent them from sticking together Brown and drain ground meat Dice onion, and carrots..add to meat along with any other veggies you choose to use cook on medium until carrots are slightly soft. Drain noodles and add to the mix Sprinkle cheese over the top and stir Sprinkle with salt, pepper and garlic powder** ** I don t measure these items..I just lightly sprinkle over the surface. Sprinkle oregano in the same manner.....Lightly...don t make it all green..just LIGHTLY. Stir together and cover for 15 minutes. Stir again and let sit for 5 minutes and serve.

Stove top Casserole

Perhaps Casserole is not exactly the right word. However, this is a great meal, made in a large fry pan. You can vary this to suit your tastes. It is a great winter comfort food. Serve it just as is or add a side of cornbread or a salad and you are all set. Need: 1 pound ground meat 3 to 4 large pototoes 1 can - cream of celery soup 1 medium onion 2 stalks of celery 1 large carrot or one cup of shredded carrots. Salt Pepper Garlic powder Peal, quarter and boil the potatoes until just tender when pierced with a fork. ( about 15 minutes) In large fry pan, brown and drain ground meat dice onion, celery and carrots. mix with ground meat and cover..cook on medium heat for 10 minutes. drain potatoes and add to meat mixtures. Add soup Using soup can for measuring...add 1/2 can of water and 1/2 can of milk to mixture. Lightly sprinkle surface with salt , pepper and garlic powder.** **I usually don t measure these items..I just do a fast sprinkle over the surface of what I m cooking. Stir all together...cover over medium to low heat for about 15 to 20 minutes. Serve. What you are doing now is letting all the flavors blend together. Let the soup and onion flavor soak into the potatoes. My niece has a friend from Jordan. They make this dish only they use very hot spices. If you love spicy food you can certainly change the spices in this to a hot and spicy dish. Enjoy!

Quick Chili Bake

In a hurry. This is great. Pre heat oven to 400 degrees You will need: 2 cans of chili (with or with out beans) 1 bell pepper ( optional) 1 1/2 cup shredded cheese ( any type) ** 2 boxes of Corn Bread mix ( the small Jiffy type) Spray or grease a 2 quart casserole dish. slice pepper rings and place in bottom pour chili over the peppers top the chili with one cup of shredded cheese Mix cornbread as directed on box and spread over chili / cheese Bake for 30 minutes or until Corn bread is a nice golden brown. Let set 5 minutes and serve. ** no shredded cheese? just tear up a few slices of cheese and lay it on the chili A great dinner in minutes!

Clean Out The Fridge, Stir Fry

I am a huge fan of stir fry and nothing beats take out. However, this is just the simplest thing to make. Takes no time and is great for using leftovers. Like most everything I make, you can adjust this to your likes and also to what you happen to have in the fridge. I use Instant Rice as I have no real luck with regular rice and I am usually in a hurry. Use which ever suits your taste and needs.
2 Cups of water
2 Cups of rice
Carrots
Peas
Onion
Celery
Cuccumber ( optional)
1 egg
Soy Sauce
Ginger
Garlic Powder
Pepper
Chicken, pork or beef--or if you have small amounts of more than one..put them together.
( that is my staple..however you can use any veggies you have. You are looking for flavors that blend and COLOR as that makes it very appealing.
I like to keep this light so I use a water base. You can use Chicken Broth if you'd like..
In 2 quart sauce pan, bring 2 cups of water to a boil, add rice , stir, remove from heat and set aside.
In large fry pan ( spray if needed to prevent sticking) add 1 cup of water and heat on low to medium
Dice 1/ 2 of large onion and add to water
Dice approximate 1/3 cup of celery, carrots ( shredded carrots are great for this).
Add 1/3 cup peas, canned or frozen.
Place all in fry pan and bring to very low boil.
While the veggies are cooking dice the meat (s) you will be using into bit size pieces and place in fry pan. Allow to simmer until carrots are nearly soft. Add a bit more water, if needed.
Add rice to mixture and stir.
The smells and colors should be great.
Sprinkle with 1/2 teaspoon each of pepper and garlic powder and 1/4 teaspoon of ground ginger and pour in enough Soy Sauce to just make the rice a light brown when stirred together...cover..reduce heat and allow to simmer for 20 minutes.
Make a hole in the center of the mixture and add one egg. Stir as if scrambling. When it is cooked..stir into rest of mixture. Add diced cucumbers....let cook for 2 minutes. Then serve.
I love the cucumbers as they are still slightly cooler than the rest of the dish and provide an intresting texture and crunch.
Provide Soy Sauce for those who would like to add more.
This is a great way to get the most of your grocery dollar as you can use any left overs that you may have. Your creativity is only limited by your choice of veggies.

General Kitchen "things"

I jumped into the Thanksgiving information because I just started doing this. Now I 'd like to backtrack a bit and go over some basic things. I have always be exposed to cooking. I will admit that sometimes I like it a lot more than other times. My theory on cooking is if you can read you can cook, however, if you are not familiar with it, even the reading can seem a bit foreign. What I hope to show you is that it can be easy. I also want to offer some easy meal for people in a hurry or for those who have to cook but just don't like it all that much. Maybe I can help make it painless. A few things I use that are major time savers...Microwave, crockpot and George Foreman Grill. Those three items will save you so much time. I don t do much with my microwave other than veggies. I have never really cared for the out come of things cooked in the microwave. It does veggies great and that frees up a burner. When cooking a large meal that is very handy. Also, you can microwave in what you are going to serve in so that also helps with clean up. The crockpot is great of people who work. You come home and the bulk of your work is done. The Foreman Grill is a major time saver. Cooking meat is the most time consuming part of any meal, cooking time wise. This Grill cooks great and prepares your meat in half the time and drains the fat..WHAT is not to love! If you don t have a microwave..get one..You don 't need a huge one and the prices are reasonable. I do not recommend a used one, unless it is from someone you know so that you can feel comfortable with it being in good working order. A crock pot with a removable bowl is the best, only because it is easier to clean and you can remove the bowl for serving. The Foreman Grill comes in so many sizes and styles. Purchase one that suits your family size and needs. There are other brands that are similiar. I have only used Foreman but anyones along that line should serve your purpose. To make your cooking easier: measuring spoons measuring cups mixing bowls, of various sizes a nice mix of sauce pans and fry pans 8 x 8 and 9 x 13 baking dishes cookie sheets basic spices of salt, pepper, garlic powder and oregano..others according to taste..but for me..those are vital. For those quick meal needs.... in the freezer---a few pieces of boneless chicken breast small package of hamburger hamburger patties --pre-made or ones you make...seperated by wax paper and tighly wrapped against freezer burn. garlic bread in the cabinet--various types of pasta pasta sauce rice in the fridge-- eggs cheese..slices and shredded salad dressing lettuce cucumbers / peppers / carrots ( all according to your likes) in general-- bread..whole grain, white, italian ( all according to your likes) various fruits. With at least these items on hand you can create a great, quick meal..anytime...Pasta and garlic bread...grilled chicken breast with rice and cheese, hamburger and salad, Pasta and salad, pasta and meat balls, with salad and garlic bread, scrambled eggs with cheese and toast, Grilled cheese and fruit. Any of those a quick and creative. Some for you and certainly something you could serve company. Personally, I m a rather picky eatter. I have a limited "personal" menu but I have children who love to experiment and love just about anything. I 'm always willing to cook anything, even if I don t like it. Because of this, and the crazy schedule around here, I have a great many dishes that look like they take hours but can be put together in a very limited amount of time. I think you find some wonderful ideas here..so read...and enjoy.

Thanksgivng Menu

It is a feast but you want a feast of you liking...The menu can certainly be tailored to your liking. I am hoping that by adding a time table for preparation that your meal comes off stress free. I don't like to sit down to a meal where somethings are hot and others are luke warm. Somethings cool off faster so you want to do them at the last minute. You also don t want everything to finish cooking at once or you won't have time to dish them up with out rushing. As the cook you should enjoy the end of your labors as much as everyone else..so let's do it the easy way. MENU Roast Turkey ( information on roasting is already posted) Mashed Potatoes Gravy Stuffing Green beans / Corn or both Broccoli Veggie tray Rolls Pickles / Olives or both Cranberry Sauce All of this is subject to your personal change. I like to cook from scratch but have been known to jump to ready made when in a hurry. Don't be afraid to use pre-made items if you must. The downside to that is it usually costs more..the upside..TIME. Before you start rushing around the kitchen..set the table. This will keep you from running back and forth and everything will be out of your way. The following is a time line that will help you complete one task before moving to the next and allow you to serve a nice hot meal with ease. Peel and cut up potatoes to boil for mashing. I usually allow two medium or large potatoes per person. Peel, quarter and place in cold water up to two hours before you need them. Set the pot on the stove. It's out of your way and ready to go. Approx. 1 hour before your turkey will be done..turn the heat on high..once the water starts to boil..add salt to taste and reduce heat so that water is at a med. boil. Next, prepare your veggie tray and put the pickles or olives in their serving dishes. Cover with plastic wrap and put them in the fridge. This way all you need to do is pull them out , unwrap, and place on the table. The same with the Cranberry Sauce. Rinse and cut the broccoli and set it aside in a bowl of cold water. Use a pot slightly larger than the amount of broccoli you are preparing...fill with about 1 inch of water..salt, lightly, an place on stove for later. The broccoli takes approximately 3 minutes to cook so you can do this at the last minute. Note the time until the Turkey is done so that the following may be prepared to finish at approximately the same time so that it can all be served nice and warm. Now we are going to jump ahead. The Turkey is out of the oven and covered to stay warm. Increase the oven temp. to 400 and begin the final meal preperations. Stuffing--I do use the stuffing in a box. There are so many great flavors available. Mix it as instructed on the package but we will be placing the stuffing in the oven. It gives it a nicer texture that the "wet" stove top version. Spray a glass pie plate or 8 x 8 baking dish. If you do not have cooking spray..they butter the dish, slightly. Add the prepared stuffing mixture and pat down in the dish. Place in the oven, uncovered, for 30 to 40 minutes. I do my corn on the stove. Corn tends to go over the bowl in the microwave and you don t really want to take the time to clean that now. Empty contents in sauce pan. Add salt, pepper and a about a teaspoon of butter. Cook of low to medium heat, until at a very low boil. Just heat to warm through. About 10 minutes. I do my green beans in the microwave. If possible, cook them in the dish you will serve them in. It saves time and keeps the beans warmer, as they are in a hot bowl. Pour the can of beans in the bowl, salt lightly, add extra water to just cover the beans. Microwave on power 8 for 10 minutes. Remove, add pepper to taste and cover to keep warm. Gravy--some people are afraid to make gravy. Worried it will be lumpy or not thick enough. Gravy is so simple....but if you are worried..buy a jar of it and warm it on the stove...top with a bit of pepper and serve. However, if you are brave enough to give it a try here goes. This will make approximately 1 1/2 cups of gravy. If you need more...simply increase the ingredients. To a sause pan, add 1 cup of water and 5 tablespoons of the drippings ( in roaster) from the turkey. Add 1/2 teaspoon of salt and pepper to taste. Bring to a boil. In a seperate bowl add 1/2 cup COLD water and SLOWLY add 2 heaping tablespoons of flour. Add flour slowly mixing it with a fork or small whisk until smooth. SLOWLY pour this mixture into the hot mixture...stirring the entire time. Once the two have been blended and brought to a boil..reduce heat and let it simmer. Stir occassionally. The longer it simmers the thicker it will become. Turn to low once desired thickness has been reached. By stirring occassionally , it can remain on low until ready to serve. Use a gravy boat or a nice bowl and a small laddle. Dinner Rolls - you can go to a bakery and buy some great ones. You can check out your grocery store from some wonderful pre-packaged and pre baked ones or you can use the Brown and Serves or any canned dinner rolls. If baking...follow instructions on package. If pre - baked and you wish to warm....Place in oven at the final 7 minutes of the baking time for the stuffing. You can lightly brush with butter to keep them from becoming too dry. RECAP: The table is set. Veggie tray , pickles, olives, cranberry sauce are ready and in the fridge to be pulled out and go directly to the table. Broccoli is cleaned and in cold water. Turkey is out of the oven and covered. Prepare the stuffing and place in the oven. Start the green bean in the microwave and the corn on the stove. Make the gravy. Turn on the burner for the the broccoli. If it boils sooner than you need it turn it down. Place the broccoli in the boiling water 5 minutes before you want to serve. It takes a couple minutes for the water to return to a boil and 3 minutes to cook. Place rolls in the oven. Place the turkey on its serving platter and place in center of table. Put a small sauce pan the stove and heat 1/3 cup of milk, to be used when mashing potatoes. Drain and mash the potatoes. Using an electric mixer.**if you have cooked them in a non stick pan DO NOT MIX IN THAT PAN..YOU WILL RUIN IT...TRANSFER TO ANOTHER PAN OR THE BOWL YOU ARE SERVING THEM IN..IF IT IS DEEP.. mash them down with the beater and then turn the beaters on medium and once mixed well. slowly, pour in the hot milk...only add enough to reach your desired texture...then turn mixer on high and whip them for 1 minute. Everything should be done now. Turn off the oven and leave the door ajar. Put the potatoes in the serving dish..run a spoon around them bringing them up in to a mound....make an indention in the top...Place a tablespoon of butter in the indention..and sprinkle the potatoes with pepper...add serving spoon and place on your table. If you feel corn and beans are not warm enough zap them in the microwave..if they are ok...put them in serving dish you want to use..add spoons and place on table. Drain broccoli...place in serving bowl..dot with butter and place on table. Remove all your "cold" times from fridge..uncover and take to table. Remove stuffing and rolls from oven. For a nice twist you can use a small basket or bowl, lined with napkins for a container for your rolls. Pour gravy into it bowl and place on table. Your meal is complete. Pour ice water or coffee and enjoy.

Thanksgiving Made Easy

I am sooo new to this blog thing, please, hang in there. I 'll figure it out. I like to cook..sometimes I even love to cook but I don't like things that take forever and I like to find ways to stream line my time in the kitchen. For those of you new to cooking or those who are like me, often crunched for time, I hope to offer some great receipes and shortcuts to help you. First, being that it is nearly Thanksgiving... Let's Talk Turkey....for some reason people think something as big as a turkey means a big deal and a lot of work. That's just not true. First, select your turkey. Keep in mind it will be frozen..so purchase a least 5 days before you plan to cook it. Buying one with a pop up timer is helpful. Place it in the refridgerator to defrost. When you are ready.. Remove the wrapping and discard. ** make note of the weight of the turkey. Remove the package of giblets from the inner cavity of the turkey. If you find that this is still slightly frozen, run COLD water in the cavity until remain ice and giblet packet is removable. ** giblets can be cooked in salted or unsalted water and the broth used to make gravy. If you do not wish to use them, then just discard package. Rinse turkey inside and out with cold water..pat dry. Place in shallow roaster. What that means is nothing more that about 3 to 4 inches high and large enough to hold the turkey. You can use the aluminum ones from the store but keep in mind that when the turkey is ready to be removed from the oven there will me grease in that pan. Get one sturdy enough to lift. They make great ones with handles. I went the Salvation Army and found the greatest heavy duty roaster for a $1.50. Once the turkey is in the roaster you will need to tie the legs together. Cooking twine is perfect for this. Also, pin the wings to the body of the turkey at the tips. They make small metal skrews for this or you can do what I do, which is use toothpicks. Lightly butter the surface of the turkey. This helps it reach the perfect golden brown. I do not salt the turkey. I have found that the salt really doesn't penetrate the skin and the turkey has such a great natural flavor that it does not need the added salt. Over rack should be in the center of the oven. Heat to 325 degrees. Place the turkey in the center of the oven. I make a foil tent and lay it loosely over the turkey at the beginning. Bake 20 minutes per 3 pounds. ie: 18 pound turkey-roast 6 hours etc. So much of what makes a good roast turkey is your eye. Do not open the oven a lot. You reduce the heat and that varies the roast time. About an hour before it's done, take a look. It should show signs of a bit of a "tan". Pull off the foil tent and let it darken. Some will say let it darken at the beginning and then cover it to stop it from getting darker. I have found that doing it that way seems to cause it so be a bit dry and the skin to be tough. Once the thermometer in the turkey as popped I leave it in the over for an additional 30 mins. Then remove it from the oven.....remove as much of the grease from around it as possible...and cover tightly with foil to keep it warm. Using a heavy duty foil for this is best. The turkey will stay warm and allow you to continue with the final preparations of the rest of your feast. RECAP Buy frozen turkey at least 5 days before cooking **pop up timer recommended Place in refridgerator to defrost Move oven rack to center of oven Pre-heat oven to 325 degrees Remove wrapper and discard Remove giblets...cook in salted or unsalted water...use broth to make gravy or discard if not using. Rinse turkey inside and out with COLD water..pat dry .. place in roaster Rub butter on out side of turkey Place roaster in center of oven Place foil tent over turkey Check turkey one hour before end of cooking time. Remove tent to allow over all browning If timer has popped...leave in oven an additional 30 minutes Remove turkey from oven....remove as much grease from pan as possible and cover tightly with heavy duty foil until ready to carve. Its easy and your guests will oow and ahh and your your great work.