Broccoli Chicken

Thursday, October 30, 2008

Ingredients:
3-4 chicken breasts
1-2 small cans of cream of broccoli (or cream-of-whatever)
Fresh broccoli

Directions:

Place the chicken breasts in the crock pot, pour the cream of broccoli on top, if too thick, thin it w/some milk and cook on high for 4 hrs. After that add the broccoli florets on top of everything for another 15-20 mins (depending on how hard/soft you like your broccoli) and it's done.

Serve over rice, super yummy and quick.

Chicken Azteca

Ingredients:
1 lb boneless skinless chicken breast
1 can black beans, rinsed
1 cup salsa
2 cup corn
cumin
8 oz cream cheese
salt
pepper

Directions:
Mix 1/2 of salsa, whole can of black beans, and about a half teaspoon of cumin together and put on bottom of crock pot. Place chicken on top of bean and salsa mix, then spoon rest of salsa over chicken. Season with salt and pepper. Cook on low 8-10 hours or high 4 hours. 30 minutes before serving shred chicken, add corn and cream cheese. Stir to distribute cheese before serving. I like to serve over rice.

This is a very forgiving recipe, I use different amount of everything each time and it always turns out great.

Black Bean Wraps

Wednesday, October 29, 2008

Ingredients:
1 can black beans, drained & rinsed
1 medium green bell pepper, diced
1 tsp. dried cilantro or 2 tsp. fresh cilantro
pepper, onion powder, cayenne pepper to taste
2-3 Tbsp. light mayo
chopped lettuce & tomato
lime juice to taste
large tortilla wrap

Directions:
1. Combine beans, green pepper, cilantro and spices in a bowl.
2. Mix in mayo to coat; add mayo to cover if needed.
3. Mix in lime juice.
4. Spread 2-3 Tbsp. mixture on tortilla. Top with lettuce & tomato & wrap in tortilla.

Adapted from: Better Homes & Gardens New Cookbook

Hot Mushroom Dip

Ingredients:
4 bacon strips, diced
8 oz fresh mushrooms, chopped
1 medium onion, finely chopped
1 garlic clove, minced
2 tbsp AP flour
1/4 tsp salt
1/8 tsp pepper
8 oz cream cheese, cubed
1/2 cup sour cream
2 tsp Worcestershire sauce
1 tsp soy sauce

Directions:
In a skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2 tbsp drippings. In the drippings, saute mushrooms onion and garlic until tender. Add the flour, salt and pepper. Cook and stir 1 minute or until thickened. Reduce heat. Add the cream cheese, sour cream, Worcestershire sauce and soy sauce. Cook and stir until cream cheese is melted. Stir in bacon. Serve warm with vegetables or crackers.

Feta Stuffed Cherry Tomatoes

Ingredients:
1 pint cherry tomatoes
4 oz feta cheese, crumbled
1/2 cup green onion, finely chopped
1/2 cup olive oil
1/4 cup balsamic vinegar
1 tsp oregano
salt
pepper

Directions:
Cut a thin slice off the top of each tomato. Scoop out and discard pulp. Invert on paper towels to drain. Combine cheese and onion, spoon into tomatoes. Combine remaining well and spoon over tomatoes. Cover and chill 30 minutes.

Spicy Hot Wings

Ingredients:
4 lbs chicken wing pieces (cut apart)
1/2 cup melted butter
1 tbsp Tobasco sauce
3/4 tsp garlic salt
dash paprika

Directions:
Place wings in 15x10x1 pan. Combine next 4 and pour over wings. Bake at 375 for 30 min. Turn wings and bake 30 - 35 minutes. Drain wings and serve with celery sticks and ranch dressing.

Warm Spinach Spread

Ingredients:
10 oz package frozen spinach
1 tbsp oil
1 garlic clove, minced
1/4 cup milk
1/2 tsp salt
3 to 4 drops Tabasco sauce
11 oz cream cheese, cut up

Directions:
Cook spinach; drain well and press out excess liquid. Set aside. In saucepan, saute garlic in oil, then add milk, salt, Tabasco and cheese. Cook and stir over low heat till cheese is melted and heated through. Stir in spinach.

Can transfer to slow cooker.

Serve with crackers and/or veggies.

Salmon Ball

Ingredients:
15 oz can salmon, bones/skin off
chives
1 tbsp lemon juice
8 oz cream cheese
chopped pecans
chopped parsley

Directions:
Mix salmon with chives, lemon juice, salt & pepper. Fold in cream cheese. Cover and chill for several hours or day ahead. Form into ball, and roll in pecans and parsley. Serve with crackers. Can substitute tuna for salmon.

Optional: Can add 1 tsp. horseradish.

Herbed Cheese Dip

Ingredients:
8 oz. pkg. cream cheese
1/4 cup milk
1 tbsp. sour cream
1 tsp. parsley
1 tbsp. parmesan cheese, grated
1 tsp. olive oil
1 tsp. lemon juice
1 tsp. butter, softened
1/2 tsp. garlic salt
1/4 tsp. tarragon
1/4 tsp. celery seed
1/8 tsp. dill weed
chives
paprika

fresh cut-up vegetables

Directions:
Combine first 12 ingredients and mix well. Serve with veggies.

Peanut Butter Apple Dip

Ingredients:
4 oz cream cheese, softened
1/2 cup packed brown sugar
1/2 cup peanut butter
1-2 tbsp milk

Directions:
Mix well and serve with red and green apple wedges.

Cucumber Dill Dip

Ingredients:
8 oz cream cheese, softened
1 tsp lemon juice
chives
dash dillweed
dash hot pepper sauce
3/4 cup finely diced seeded cucumber

Directions:
Blend first five ingredients. Stir in cucumber. Cover and chill at least 1 hour. Serve with raw vegetables or crackers.

Crab Dip

Ingredients:
8 oz cream cheese, softened
1/4 cup mayonnaise
1 tbsp lemon juice
chives
parsley
garlic salt
pepper
1/2 tsp Worcestershire sauce
6 oz can crabmeat, drained

Directions:
In blender, blend cream cheese, mayo, lemon juice, chives, parsley, garlic salt, pepper and Worcestershire sauce. Turn into a bowl, and mix in the crab by hand. Can garnish with sliced almonds, red pepper, paprika, or parsley.

Can also top with:
1/4 cup ketchup
1 tsp lemon juice
pepper

Serve with crackers. Also good warm.

Dried Beef Dip

Ingredients:
2 1/2 oz package dried beef, diced
8 oz cream cheese, softened
1/3 cup sour cream
1 tbsp horseradish

Directions:
Blend well, chill. Serve with rye bread or crackers.

Ham and Onion Spread

Ingredients:
1 tbsp oil
1/4 cup onion, chopped
1 1/3 cups ham, chopped
1/4 cup celery, chopped
1/4 cup mayo
3 tbsp sweet pickle relish
salt and pepper

Directions:
Saute onion in oil until tender. Place in blender. Process all ingredients until coarsely chopped. Use as a spread or serve on crackers.

Creamy Chicken Spread

Ingredients:
8 oz cream cheese, softened
2 stalks celery
paprika
parsley
garlic powder
chives
salt and pepper
1 1/2 cups cooked chopped chicken

Directions:
Process cream cheese, celery, and spices till smooth. Add chicken, mix to blend. Use as a spread or serve on crackers, or stuff cherry tomatoes or biscuits.

Note: can use 1 10 oz. can chicken/4 oz. cheese

Garlic Cheese Ball

Ingredients:
8 oz cream cheese, softened
1 head roasted garlic
1/2 tsp salt
pepper
1 tsp chives
1 tsp parsley

Directions:
Squeeze garlic onto cheese, add seasonings. Blend well and form into ball. Chill. Serve with crackers.

Basic Guacamole

Ingredients:
1 ripe avocado, peeled and mashed
fresh chopped cilantro
1 tsp lime juice
dash salt
dash onion powder
dash cayenne pepper

Directions:
Blend well. Can add chopped tomatoes or onion. Also good with a dash of hot sauce.

Laura Kosh Hastie's Mexican Dip

Ingredients:
cottage cheese
avocado, diced
tomato, seeded and diced
salt
pepper
cayenne pepper
chili powder
garlic

Directions:
Mix gently in a bowl. Devour rapidly with chips.

Spinach Mushroom Dip

Ingredients:
2 tbsp olive oil
8 oz fresh mushrooms, chopped
1/2 cup onion, diced
2 cups fresh spinach
salt to taste
lemon pepper to taste
1 tbsp mayonnaise
1 tsp lemon juice

Directions:
Heat oil in skillet, and add mushrooms, onion and spinach. Saute till soft, about 3 minutes. Then cover, and cook 3 more minutes. Drain. Place in blender and puree. Add remaining ingredients. Chill 2 hours.

Fettucine Alfredo

Tuesday, October 28, 2008

Ingredients:
1/2 lb fettuccine, cooked and drained
1/4 cup butter
2 tbsp AP flour
1/2 cup whipping cream (can substitute half and half, but it's not as thick)
1/2 cup water
1/2 cup parmesan cheese, grated
2 tsp parsley
1/2 tsp pepper
1/2 tsp garlic salt
1/4 tsp poppy seeds, optional

Directions:
Melt butter in saucepan over low heat, add flour. Stirring constantly, cook 1 minute. Add cream mixed with water, stirring constantly, until thick and bubbly. Stir in cheese and spices. Toss with fettuccine and serve.

Tartar Sauce

Ingredients:
1/2 cup mayonnaise
2 tbsp sweet pickle relish
1 tsp capers, chopped (optional)
salt
pepper

Directions:
Blend well and chill.

Sloppy Joes

Ingredients:
2 lbs ground beef
1 onion, chopped
1 clove garlic, minced
1 green pepper, chopped
15 oz tomato sauce
1/2 cup water
1/2 tsp thyme
1/4 cup ketchup
1 tbsp vinegar
1 tsp Worcestershire sauce
1/4 tsp hot sauce
salt
pepper
8 hard rolls, split and buttered

Directions:
In large skillet, brown beef with onion, garlic, and green pepper. Drain fat. Add remaining ingredients and simmer 20 minutes. Add water to thin if necessary.

Note: can make day ahead. Could even make earlier and freeze.

Black Bean Hummus (from Allrecipes)

Ingredients:
1 clove garlic
1 (15 ounce) can black beans; drain and reserve liquid
2 tablespoons lemon juice
1 1/2 tablespoons tahini
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
10 Greek olives


Directions:
Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives.

Amazing Pork Tenderloin (from Allrecipes)

Ingredients:
1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste

Directions:
Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

Brie Star

Ingredients:
brie
honey
slivered almonds

Directions:
Cut the brie into four or six big wedges (depending on the size of the brie). Then, turn each wedge around so it looks like a star and the cut sides are facing out. Then, drizzle honey over the whole plate and sprinkle sliced almonds over everything. You can put a little pile of almonds in the middle of the "star" to make it look pretty too.

Serve with crackers-- wheat ones tend to be the best.

Sesame Chicken

Ingredients:
chicken breasts
soy sauce
honey
sesame seeds

Directions:
Cut up chicken breasts into bite-sized pieces.

In a non-reactive bowl, marinate the pieces in soy sauce for at least 2 or 3 hours (make sure they are well covered in the soy sauce.)

Drain the soy sauce, then pour tons of honey in the bowl, mixing the pieces so that the honey is distributed.

Lay all the pieces one-layer deep on a foil-lined cookie sheet. Shake lots of sesame seeds all over the chicken.

Cook at 350 until done...usually around 20ish minutes. You'll just have to cut open the big ones to see if they're still pink.

Serve hot/warm with toothpicks.

Sarah's Bean Dip

Ingredients:
1 can shoe-peg corn
1 can black beans
1 can black-eyed peas
1 tomato (I've even used canned, diced tomatoes)
1 bunch green onions
1 bunch cilantro
1/2 bottle FAT FREE Italian dressing

Directions:
Drain cans of corn, beans and peas. Mix in a large bowl.

Chop the tomato, green onions and cilantro. Add to the bowl.

Mix everything together with about a half of a small bottle of FAT FREE Italian dressing (the fat free is important, because it's creamier). You *could* eat it right away, but it's better to let it set for a few hours. If you know you're going to eat it right away, put less dressing, because it won't have time to soak up.

Taco Soup

Ingredients:
1 pound ground beef (I always use ground chicken, because it's healthier)
1 onion
a few cloves of minced garlic
1 can diced tomatoes
1 can rotel tomatoes
1 can corn
1 can black beans
1 packet taco seasoning

Directions:
Brown the beef (chicken), with the chopped up onion and minced garlic. Put the beef in the crockpot with all the other ingredients (usually I drain everything). Fill up the pot with water and cook on low for a few hours.

You can add chili powder, if you want it spicier. It's good to garnish/serve with sour cream, cheese, and crushed tortilla chips. (Although I think it's fine without.)

Potato Broccoli Chowder

Veggie Ingredients:
1 cup broccoli, chopped
3 cups potatoes, chopped
1/2 cup celery, chopped
1/2 cup carrot, shredded
1/4 cup onion, chopped
2 cups water

Veggie Directions:
Bring to a boil and simmer while making the cheese sauce. Don't drain the water from the veggies! Simmer veggies until crisp-tender.

Cheese Sauce Ingredients:
3 tbsp margarine or butter
1/4 cup flour
1 cup milk
8 oz Velveeta cheese, chopped

Cheese Sauce Directions:
Melt margarine and then add flour and make a paste. Once it's cooked for a couple minutes, whisk in milk and add Velveeta. Stir well until Velveeta is melted. Add to the veggie pot.

Curried Apple Chicken

Ingredients:
6 boneless, skinless chicken breasts, cut into bite-sized pieces
1 1/2 cups plain croutons (I just tear up some bread)
½ cup apple juice
1 tsp salt
1 tsp freshly ground pepper
½ cup celery, sliced
½ cup raisins (I actually never put these in)
1 large cooking apple, chopped
½ cup onion, chopped
2 tsp brown sugar
2 tsp curry powder

Directions:
Mix everything but the chicken in a bowl. Spray a baking dish with non-stick spray. Place chicken in the dish and cover with the mix. Bake at 400 for 30 minutes or until done. (This can also be done in a crockpot.)

Bellinis

Ingredients:
1 bag frozen peaches
1 can frozen peach daiquiri mix
A few cups champagne (add one cup at a time until a smooth consistency)

Directions:
Mix all ingredients in a blender until smooth. Enjoy!

White Chocolate - Cranberry Cookies

Ingredients:
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups WHITE chocolate chips
2 cups dried cranberries ("Craisins")

Directions:
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.

In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Oh, and definitely, definitely use parchment paper!!!!!!! For ANY type of cookie. It makes the bottoms perfect and clean-up easier!!

Apple Salad

Ingredients:
4 cups diced red apples
½ c. pineapple juice
½ c. sugar
1 Tablespoon flour
1 egg beaten
1 Tablespoon apple cider vinegar
Pecans or walnuts
1 c. sliced grapes (usually green)

Directions:
Mix juice, sugar, flour, egg, & vinegar in pan. Simmer until soft like pudding. Stir to remove lumps. COOL completely. Even stick it in the fridge or freezer to get it cooled down. Mix apples, grapes and nuts with sauce.

It’s a good idea to make the sauce then cut the apples so that they down turn brown.

Mom's Broccoli Salad

Salad Ingredients:
1 lg. bunch fresh broccoli
1/2 c. red onion, chopped
1/2 c. raisins
1/2 c. sunflower seeds
1/2 lb. bacon, cooked and crumbled


Salad Directions:
Mix all ingredients together in a bowl and refrigerate until ready to serve.

Dressing Ingredients:
1 c. mayo
1/2. c sugar
2 tbsp apple cider vinegar


Dressing Directions:
Mix well and toss with salad ingredients just before serving.

Homemade Cocoa Mix

Ingredients:
2 cups nonfat dry milk powder
3/4 cup white sugar
1/2 cup cocoa powder
1/2 cup powdered non-dairy creamer
dash salt

Directions:
Blend well. Store in tightly covered container. Makes 15 to 16 servings. To make a single serving, combine 1/4 cup mix and 3/4 cup boiling water in mug, stir to blend.

Cranberry Punch

Ingredients:
2 quarts cranberry juice
6 oz frozen lemonade concentrate
2 quarts 7-up or Sprite
1 jar maraschino cherries, undrained
orange slices

Directions:
In a punch bowl, combine all ingredients, stirring to mix. Float a block of ice and orange slices on top.

Sunny Citrus Cooler

Ingredients:
1 can (46 oz) pineapple juice
2 cans (12 oz each) frozen orange juice concentrate, thawed
3/4 cup lemonade concentrate
6 cups ginger ale, chilled

Directions:
In a 1 gallon pitcher, combine pineapple juice and concentrates. Add soda and mix well. Serve over ice. Refrigerate leftovers.

Orange Raspberry Smoothie

Ingredients:
3 cups orange juice
3 cups frozen (individually) raspberries
3 tbsp. white sugar
1 1/2 cups milk (good with soy, rice or almond milks)

Directions:
In blender, blend juice, raspberries and sugar. Pour through a strainer to remove seeds. Stir in milk and serve. Garnish with an orange slice.

Cranberry Smoothie

Ingredients:
1 cup cranberry juice
8 oz vanilla yogurt
1 pint fresh strawberries
1 banana, sliced

Directions:
Blend until smooth.

Hot Apple Cider

Ingredients:
1 gallon apple cider
1/2 cup brown sugar
2 cinnamon sticks
1 tsp. whole cloves
1 tsp. whole allspice

Directions:
In stockpot or slowcooker, blend cider and sugar. Stir till sugar is dissolved. Place cinnamon, cloves, and allspice in a double thickness of cheesecloth; bring up corners and tie with a string to form a small bag. Cut off excess and add spice
bag to cider. For stockpot, heat and simmer 5 minutes. For slowcooker, cover and cook on low for 2 to 5 hours. Remove spice bag before serving.

Can float orange slices on top.

Notes:

  • can add 4 cups dry red wine for Wassail.
  • can use 1/2 gallon apple cider and 1/2 gallon cranberry juice, proceed as above.

Sugar Cookie Frosting

Ingredients:
3 cups powdered sugar
1/3 cup butter, softened
1 to 2 tbsp. milk
1 tsp. vanilla
food coloring

Directions:
Using a hand mixer, blend above until fluffy.

Sugar Cookies

Ingredients:
3/4 cup butter, softened
1 cup white sugar
2 eggs
1 tsp vanilla
2 3/4 cups AP flour
1 tsp. baking powder
1/2 tsp salt

Directions:
In processor, blend butter and sugar. Add eggs and vanilla, blend till light and fluffy. Add remaining and mix well. Chill 1 hour or till firm.

On a lightly floured surface, roll the dough to 1/4 in thickness. Cut with cookie cutters. Using a floured spatula, place cookies on ungreased cookie sheets. Sprinkle
with toppings (or frost after baking). Bake at 375 for 8-10 minutes, or till lightly browned. Cool on wire racks.

Cream Cheese Mints

Ingredients:
8 oz cream cheese
1 to 2 tsp peppermint extract
powdered colors (not liquid food coloring)
2 lbs powdered sugar
white sugar

Directions:
Mix cream cheese, flavoring, color, and powdered sugar by hand til it resembles pie dough. Roll into small balls and roll in white sugar. Flatten or press into small molds and pop out immediately. Can be eaten immediately or will store indefinitely
in refrigerator if stored in covered containers.

Makes about 150.

Peppermint Bark

Ingredients:
1 lb. vanilla candy coating
3/4 cup crushed candy canes or crushed round striped peppermint candies

Directions:
Line a cookie sheet with wax paper. In a saucepan, heat candy coating over low heat until melted, stirring constantly. Stir in peppermint candy, spread on wax paper. You'll want it about 1/4 inch thick - too thick and it won't break, too thin and it'll splinter. Cool; break into bite size pieces.

Chocolate Pretzels

Ingredients:
small round pretzels
plain Hershey's kisses
M&Ms

Directions:
Place pretzels on large cookie sheet. Put a kiss in the center of each. Place in 225 degree oven for about 4 minutes or til soft. Remove and quickly press an M & M in the center of each. Chill.

Turtles

Ingredients:
1 lb caramels, unwrapped
2 tbsp. butter
1 tbsp. water
12 oz semi-sweet chocolate chips
1/2 cup light corn syrup
2 tbsp. water
4 cups pecan halves

Directions:
In a double boiler, combine caramels, butter, and 1 tbsp. water until melted and smooth. Keep over boiling water. In another pan, combine chocolate, corn syrup and 2 tbsp. water until melted and smooth. Keep warm. Line cookie sheets with wax paper, drop tablespoons of caramel mixute on wax paper. Place 4 pecan halves on caramel, extending out from center. Top with chocolate mixture. Refrigerate til ready to serve. Store in fridge.

Chocolate Toffee

Ingredients:
1 cup butter (2 sticks)
1 cup brown sugar
1 cup semi-sweet chocolate chips
1/2 cup walnuts, chopped

Directions:
Heat butter and sugar in saucepan to boiling over medium heat, stirring constantly. Boil 6 minutes. Pour into buttered 9 inch square baking pan; let stand 3 minutes. Sprinkle chips over top. Let stand 5 minutes. Spread chocolate over top. Sprinkle with walnuts, press down slightly. Chill til firm. Break into bite size pieces. Store in fridge.

Cocoa Fudge

Ingredients:
1/2 cup butter
3/4 cup cocoa
5 cups powdered sugar
1 tsp vanilla
1/2 cup evaporated milk
1 cup pecans, chopped (optional)

Directions:
Melt butter in saucepan, add cocoa. Cook over low heat 2 minutes, stirring constantly. Add sugar and vanilla, heat through, stirring constantly. Add milk, stir til smooth. When smooth, add pecans. Pour into foil lined 8 inch square pan, chill and store in fridge.

Quick Fudge

Ingredients:
1/2 cup light corn syrup
1/3 cup evaporated milk
3 cups semi-sweet chocolate chips
2 tsp. vanilla
3/4 cup powdered sugar
1 cup walnuts, chopped (optional)

Directions:
Grease 8 inch square pan. In pan, stir corn syrup and milk. Add chocolate. Stirring constantly, cook over med-low heat til chocolate is melted. Remove from heat. Stir in vanilla; add powdered sugar. With wooden spoon, beat til smooth and creamy. Stir in nuts, spread in pan. Chill and store in fridge.

Fudge

Ingredients:
18 oz semi-sweet chocolate chips (3 cups)
14 oz. sweetened condensed milk
dash salt
1/2 cup walnuts, chopped (optional)
1 1/2 tsp. vanilla

Directions:
In heavy saucepan over low heat, melt chips with milk and salt. Remove from heat, stir in nuts if desired and vanilla. Spread evenly into waxed paper lined 8 inch square pan. Chill 2 hours or til firm. Peel off paper and cut into squares. Store covered in refrigerator.

Caramel Corn

Ingredients:
6 quarts popped corn
1 1/3 cups brown sugar
1 cup butter
1/2 cup light corn syrup
1 tsp vanilla extract

Directions:
Remove all unpopped kernels from popped corn. Place popcorn in a large bowl. In a pan, combine sugar, butter, and corn syrup; bring to boil. Boil 5 minutes, stirring occasionally. Remove from heat, add vanilla. Pour over popcorn, stir to coat. Place on 2 greased cookie sheets to dry, about 1 hour. Store in an airtight container.

Note: can add chopped walnuts or almonds.

Mo's Toffee

Ingredients:
35 saltine crackers
1 cup butter, melted
1 cup brown sugar
1 1/2 cups chocolate chips
1 cup walnuts or pecans, chopped

Directions:
Line a 15x10x1 jelly roll pan with foil. Arrange crackers in one layer to cover foil. Set aside.

In a saucepan, combine butter and sugar. Stir over low heat for 1-2 minutes or until well combined. Spread evenly over crackers. Bake at 375 for 10 minutes. Remove from oven and sprinkle with chips. Let stand 2 minutes, then spread chocolate evenly over the top. Sprinkle with nuts and press gently into the chocolate.

Cool for about 20 minutes. Chill in refrigerator until firm. Break into pieces. Store in refrigerator.

Applesauce Cake

Ingredients:
1 cup brown sugar
2 tbsp. butter
1 egg
1 cup unsweetened applesauce
1 tsp. vanilla
1 cup AP flour
½ cup WW flour
1 ½ tsp. baking soda
½ tsp. cinnamon
¼ tsp. cloves
¼ tsp. nutmeg
¼ tsp. ginger
1 cup raisins
1 cup walnuts, chopped

Directions:
In processor, blend sugar and butter. Add egg, applesauce and vanilla, mix well. Add flours and spices, mix well. Add raisins and nuts, blend just to combine. Pour into a greased 8x8 pan. Bake at 350° for about 35 minutes, or until a pick comes out clean. Cool for 10 minutes, then remove from pan and place on wire rack to finish cooling.

Note: can add toffee bits or butterscotch chips

Cream Scones

Ingredients:
2 cups AP flour
2 tsp. baking powder
1/8 tsp. salt
1/8 tsp. ginger
1/4 tsp. cinnamon
1/2 cup white sugar
1/3 cup butter
1/2 cup raisins
1 egg, beaten
1/4 cup whipping cream (can substitute half and half)
1/4 cup water or milk
1 1/2 tsp. vanilla


Directions:
Preheat oven to 400. Grease round baking sheet. Mix first 6 ingredients (dry), add butter and mix until blended. Add raisins. In separate bowl, mix remaining ingredients. Stir wet ingredients into dry, just until blended. Pat to 1/2" thick circle, cut into 8 wedges and place on lightly greased baking sheet. Brush with additional cream and sprinkle with coarse sugar. Bake at 400 for 15 to 18 minutes until golden.

Best warm, with a little butter and either jam or honey, but they freeze incredibly well. Wrap frozen scone in a paper towel and microwave for 30 seconds.

Note: can add orange peel and serve with Orange Butter (1/2 cup butter blended with 2 tbsp. orange marmalade) Can also substitute craisins or dried blueberries for raisins.

Pumpkin Apple Streusel Muffins (from Allrecipes)

Ingredients:
2 1/2 cups all-purpose flour
2 cups white sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin puree

1/2 cup vegetable oil
2 cups peeled, cored and chopped apple

2 tablespoons all-purpose flour
1/4 cup white sugar
1/2 teaspoon ground cinnamon
4 teaspoons butter


Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.

In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.

In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.

Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.

Spiced Pear Slab

Crust Ingredients:
2 cups AP flour
1/2 cup WW flour
1 tbsp. white sugar
1 tsp. salt
2 1/4 tsp. yeast
1 cup butter
1 egg, beaten lightly
1/2 cup milk


Filling Ingredients:
4 lbs. fresh pears, peeled, cored, 1/4"slice
1 tbsp. lemon juice
1 tbsp. AP flour
1/2 cup white sugar
1 tsp. cinnamon
1/2 tsp. lemon peel
4 tbsp. butter

Glaze Ingredients:
4 tbsp. butter
1 1/2 cups powdered sugar
1 tsp. vanilla
4 tsp. milk


Directions:
For the crust: In the processor, combine flours, sugar, salt and yeast. Add butter and blend till the texture of coarse cornmeal. Add egg and milk and blend till just combined. Turn onto floured surface, divide in half. With a rolling pin, roll one piece into a 8x6 rectangle, and the other into a 16x11 rectangle. Transfer large rectangle to an ungreased 15x10 jelly roll pan. Cover both pieces with waxed paper and set aside.

For the filling: Cut pears and place in a large bowl with cold water and lemon juice. Drain very well and place on top of dough on pan. Blend flour, sugar, cinnamon and lemon peel. Sprinkle evenly over pears. Cut butter into small pieces and dot over pears. Roll second piece of dough into a 16x10 rectangle and place on top of pears. Crimp edges together.

Bake at 400 for 15 minutes, then reduce heat to 350 and bake for 25 minutes, or till pears are tender and the crust is golden.

For the glaze: Melt butter in a saucepan, remove from heat and add sugar and vanilla. Stir to blend and gradually add milk till the mixture is thin enough to pour.

Cool slab on rack. While still hot, pour glaze over top. Serve warm or cold. Makes a 15x10 slab.

Apple Crisp

Filling Ingredients:
1 cup brown sugar
1 tbsp. AP flour
2 tsp. cinnamon
3 1/2 lbs. Granny Smith apples, peeled/sliced

Topping Ingredients:
1 cup AP flour
1 cup brown sugar
1 cup butter


Directions:
Grease 13x9 baking dish. Combine sugar, flour, and cinnamon in large bowl. Add apples and toss to coat. Turn into baking dish. In processor, mix topping ingredients till crumbly. Spread evenly over apples. Bake at 450 for 20 minutes. Reduce heat to 350 and bake till apples are tender and topping is golden brown, about 30 minutes. Let stand 15 minutes before serving. Serve with ice cream or whipped cream.

Ham Rollups

Ingredients:
1 8 oz. pkg. cream cheese, softened
1 tsp. chives
large dill pickles, quartered
ham slices, thin
flour tortillas


Directions:
Blend cream cheese with chives, and spread on tortillas. Top with a ham slice and a pickle; roll up. Slice each roll into 1 inch sections, secure with toothpicks.

Sticky Chicken Wings

Ingredients:
24 to 30 chicken wing parts (about 3 lbs.)
1/4 cup BBQ sauce
1/4 cup honey
1/4 cup soy sauce


Directions:
Place wings in greased 13x9 baking dish. Combine remaining, pour over wings. Bake uncovered at 350 for 1 hour or till juices run clear. Baste after 45 minutes.

Cucumber Sandwiches

Ingredients:
1 8 oz. cream cheese, softened
salt, pepper, chives, parsley, paprika
1-2 cucumbers, sliced and drained
1 cocktail rye loaf
dill weed


Directions:
Mix cream cheese and seasonings. Spread on each slice of rye. Cover each bread with a cucumber slice, and sprinkle with dill weed.

Caryn's Reuben Dip

Ingredients:
1 cups corned beef, finely cut
1/2 14 oz. can sauerkraut, drained/chopped
1/2 cup 1000 island dressing
1 1/2 cups mozzarella or Swiss cheese shredded


Directions:
Mix, and place in small slow cooker. Heat 2 hours and serve with party rye bread or crackers.

Smoked Fish Spread

Ingredients:
1 8 oz. cream cheese, softened
1/2 tsp. garlic salt
1 tsp. parsley
1/2 tsp. chives
dash cayenne pepper
1/4 tsp. lemon pepper
1 1/2 cup flaked & boned smoked fish


Directions:
Blend by hand. Serve with crackers.

Creamy Mexican Dip

Ingredients:
canned chicken
cream cheese
salsa


Directions:
Mix well.

Corndog Casserole

Ingredients:
2 c celery, chopped
2 Tbsp olive oil
1 1/2 c green onion, chopped
1 1/2 lbs Hebrew National Hot Dogs. Because they answer to a higher authority. They're also kosher, which means dairy free. Happy
3/4 c all purpose flour
1/2 c whole wheat flour
3/4 c cornmeal
1/4 c brown sugar
3 tsp baking powder
1/2 tsp salt
2 tsp sage
1/4 tsp pepper
1 c water
1/4 c corn oil
1 egg, beaten


Directions:
Preheat your oven to 400.

Saute the celery in oil for 5 min over medium-high heat, or until color intensifies and celery begins to soften. Add the green onion and saute for another 5 minutes. Remove from pan, set aside.

Cut the hotdogs into quarters lengthwise, then into thirds the other way, so you end up with short sticks. Add those to the hot pan, saute for 5 minutes. This will remove some of the fat and cause the hotdogs to curl. That's more fun. Add the hotdogs to the veggie mix. Stir.

In a large bowl, combine the flours, cornmeal, sugar, baking powder and spices. In a separate bowl, mix the water, oil and egg. Stir into the dry ingredients just until moistened. Stir in the dogs and veggies. Spread in a greased 13x9 pan. Bake at 400 for 20-30 minutes or until cooked all the way through and golden brown on top.

German Pretzels

Ingredients:
1 tbsp. dry yeast
2 tsp. sugar
1/3 cup warm water (110-120)
3/4 cup milk
3 tbsp. corn oil
4 cups AP flour (approximately)
1 tsp. salt
1 egg, beaten
coarse Kosher salt


Directions:
In food processor, dissolve yeast and sugar in warm water; add milk and oil. Add 2 cups flour, blend til smooth. Add small amounts of flour til stiff, then turn onto floured surface. Knead in the remaining flour til a stiff dough forms, then knead 8 minutes. Place dough in a greased bowl, turn to grease top. Cover with plastic wrap. Let rise in warm place til double, about 1 hour. Shape dough in 16 10" ropes, and coil into pretzel shape. Place on a greased baking sheet, 1 " apart. Brush with beaten egg. Let rise til puffy but not doubled, about 15 minutes. Bake at 425 for 5 minutes. Brush again with egg, sprinkle with Kosher salt. Reduce heat to 350. Bake
about 15 minutes longer, til golden. Makes 16.

Ginger Glazed Salmon

Ingredients:
1 tbsp. brown sugar
1 tsp. dijon mustard
1 tbsp. soy sauce
1/2 tsp. ground ginger
1/8 tsp. cayenne pepper or crushed red pepper flakes
1 salmon fillet (about 1 1/2 pounds)


Directions:
Preheat broiler to high. In a bowl, combine sugar, mustard, soy sauce, ginger and pepper. Coat a broiler-proof pan with non-stick cooking spray. Arrange salmon fillet in pan and make shallow cuts diagonally across the salmon. Brush with sugar mixture. Broil 6 inches from heat for about 10 minutes, or until fish flakes easily with a fork.

Note: can also grill

Cuban Black Beans

Ingredients:
2 (10 ounce) cans black beans, drained of liquid or 2 cups cooked black beans
1 medium onion, chopped
1 green pepper, chopped
4 cloves garlic, minced
1 teaspoon cumin powder
1/2 teaspoon oregano
1/2 teaspoon salt
1 tablespoon red wine vinegar


Directions:
Fry the onion and pepper in a little oil. Add the garlic and saute a little. Introduce a little of the bean liquid until all previous ingredients are soft. (I used chicken broth.) Add the beans with the remaining liquid. (I kept splashing in chicken broth as needed.) Add spices and simmer about 30 minutes. Add the vinegar just before serving. These are quite good when served over a bed of rice seasoned with just lime.

Ramen Salad

Salad Ingredients:
1 pkg. ramen noodles
3 cups cabbage, shredded
1 cup carrots, shredded
1/4 cup almonds, sliced
1/4 cup salted sunflower seeds
2 to 3 green onions, sliced

Dressing Ingredients:
1/2 cup corn oil
1/3 cup cider vinegar
1/4 cup brown sugar
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/8 tsp. dry mustard


Directions:
Break up ramen noodles, do not cook. Combine salad ingredients, toss. In another bowl, blend dressing ingredients. Toss salad and dressing, serve immediately.

Mushroom Salad

Ingredients:
1 lb. fresh mushrooms, quartered
4 tbsp. lemon juice, divided
6 tbsp. olive oil
1 tsp. garlic salt
1/2 tsp. pepper
1 tsp. parsley
1 tsp. chives
1 tsp. sugar

Directions:
Place mushrooms in saucepan with 2 tbsp. lemon juice and water to cover. Bring to boil, boil for 5 minutes. Drain well. Combine remaining ingredients and pour over mushrooms. Marinate at room temperature for 1 hour. Cover and refrigerate for 1 hour before serving. Sprinkle with additional parsley.

Cucumbers in Sour Cream

Ingredients:
1 large cucumber, peeled and sliced
salt
1/2 cup sour cream or mayo & lemon juice
1 tbsp. chives or dill
1 tsp. parsley
pepper
sugar


Directions:
Place cucumbers in colander and sprinkle with salt. Let rest for 20 minutes to drain. Rinse and dry on paper towels. In a bowl, blend sour cream, chives, parsley, and stir in cucumbers. Season to taste with salt, pepper, and sugar.

Overnight Layered Mexican Salad

Ingredients:
1 head iceberg lettuce, shredded
1 15 oz. can red beans, rinsed and drained
2 tomatoes, diced
1 4 oz. can green chilies, drained
olives
3 green onions, sliced
1/2 cup mayonnaise
2 tbsp. lemon juice
1/2 cup salsa
dash garlic salt
1 tsp. chives
tortilla chips, crushed
1/2 cup cheddar cheese, shredded


Directions:
In a glass bowl, layer the first 6 ingredients in the order given. Blend the mayo, lemon juice, salsa, garlic salt, and chives. Spread evenly over salad. Cover and chill overnight. Sprinkle with tortilla chips and cheese just before serving.

Caryn's Spinach Salad

Ingredients:
1/3 cup mayonnaise
1/4 cup orange juice
1 tsp. brown sugar
1 tsp. poppy seeds
1/2 lb. fresh spinach, washed and torn
2 cups strawberries, sliced


Directions:
In a small bowl, combine mayo, juice, sugar, and seeds. In a large bowl, toss spinach and strawberries. Arrange on individual salad plates. Drizzle dressing over each.

Pea Salad

Ingredients:
1 16 oz. pkg. frozen peas, thawed
3 green onions, sliced
1 8 oz. can sliced water chestnuts, drain
6 tbsp. mayonnaise
2 tbsp lemon juice
salt
pepper
1/2 tsp. thyme
lettuce

Directions:
Blend all ingredients except lettuce. Cover and chill several hours. Toss well and serve on lettuce.

Warm Hearted Salad

Ingredients:
2 tbsp. sour cream
1 tbsp. Dijon mustard
1 tbsp. lemon juice
salt
pepper
2 tbsp. olive oil
1 red pepper, diced
1 15 oz. can artichoke hearts, halved
1 15 oz. can hearts of palm, cut in 1/2" diagonal
dash garlic
dash marjoram

Directions:
Prepare dressing in bowl. Heat oil in skillet, add remaining ingredients except hearts of palm, and saute 4 minutes. Add palm, saute 1 minute more. Blend with dressing and serve warm in lettuce leaves.