French Onion Soup

Ingredients:

3 lbs Vidalia (or yellow) onions, sliced thin
1 stick butter or 8 Tbsp margarine
2 Tbsp canola oil
3 cloves garlic, chopped
1 Tbsp white sugar (or Splenda® )
1/2 cup flour
8 cups beef broth
2 tsp thyme leaves (or to taste)
3 bay leaves
1 tsp black pepper
1 1/2 cup dry white wine or cooking wine

Garnish:

1 loaf French bread, sliced thick
1/2 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
2 Tbsp fresh minced parsley or dried parsley

Instructions:

1. Heat butter and oil in large stock pot until hot but not burning.

2. Add onions and cook on low-medium heat for 30 minutes, stirring every 5 minutes until onions are deep brown, tender and cooked down.

3. Meanwhile, as the onions are cooking, mix the two cheeses together and put equal amounts of the mixture on each slice of bread and place on a baking sheet. Broil or back in a 350 degree oven just until cheese in bubbly. Do not allow it to burn. Set aside.

4. Add garlic and sugar to the onions. Cook an additional 10 minutes.

5. Sprinkle flour over the top and stir, making a roux.

6. Add beef broth 1 cup at a time, stirring constantly on low heat until soup is thickened.

7. Add thyme, bay leaves and pepper and simmer on low for another 30 minutes.

8. Stir frequently. Do not allow the soup to burn.

9. Turn of heat and add the wine and allow to sit for a few minutes. Remove the bay leaves.

Before serving, place a slice of bread with cheese in the bottom of a bowl or crock and ladle soup over the bread. Sprinkle with parsley.

This recipe serves 10 - 12.
(. . . and, Try as I might, I still cannot figure out how to make this soup in a crock pot.)

Frozen Oreo Dessert . . .

Ingredients

15 oz. pkg. Oreo cookies
1/3 c. melted butter
1/2 gal. vanilla ice cream
1 (16 oz.) can or jar fudge ice cream topping
9 oz. Cool Whip or Reddi-Whip

Instructions

Crush cookies a few at a time and mix with melted butter. Reserve 2 cups for topping of dessert. Spread remaining crumb mixture evenly over bottom of a 9 x 13 inch pan. Slice ice cream and place over crumb crust. Top with fudge and then Cool Whip (or decorate with the Reddi-Whip). Sprinkle remaining crumbs over all. Cover and place in the freezer. Serves 15.

Sometimes I allow the ice cream to melt slightly before topping with the fudge.
Then I can blend the oreo pieces into the ice cream a little.

-- My brother Davidjay requests this every year for his birthday.
I personally think it's even better if you substitute chocolate-mint ice-cream.

Sweet Green Beans. . . Or Green Beans Your Kids Will Actually Eat!

Ingredients

4 --16 oz cans Green Beans
1 Onion
1 Stick Butter
(or 8 Tbsp Margarine)
1/2 c. Brown Sugar
(or SPLENDA® Brown Sugar Blend)

Instructions

Preheat oven to 375 degrees. Saute onion in the butter (or margarine). Add green beans and brown sugar. Combine well. Transfer to a baking dish. Cover and bake for 45 minutes.

I use two cans of regular green beans and two cans of French-Cut green beans. The first time I made this, both children took seconds! Sure - they're getting some sugar, but they are eating BEANS!!! Try the new SPLENDA® Brown Sugar Blend.

Layered Salad

Ingredients

1 1/2 c. sour cream

1 c. mayonnaise

10 oz. fresh spinach

4 oz. fresh alfalfa sprouts

4 lg. eggs - hard cooked and chopped

1 med. bunch green onions (w/ tops) - chopped

1 lb. bacon - fried crisp and crumbled

1-10 oz. pkg frozen sweet peas, thawed

2 tsp. granulated sugar

1/4 tsp. salt

1/8 tsp. black pepper

1 - 2 cups finely shredded Swiss cheese

Instructions

1. Combine sour cream and mayonnaise in a small bowl and set aside.

2. Tear spinach into bite-size pieces. Place half of the spinach in a 3-qt. salad bowl (a glass bowl is perfect so that layers are visible). Layer with half of the alfalfa sprouts, half of the eggs, half of the green onions, half of the bacon, and half of the peas.

3. Sprinkle half of the sugar, salt and pepper evenly over peas. Spread with half of the sour cream mixture.

4. Repeat layers with remaining spinach, alfalfa sprouts, eggs, green onions, bacon, peas, sugar, salt, pepper and sour cream mixture.

5. Sprinkle Swiss cheese over all layers. Chill, covered with plastic wrap for 8 - 12 hours.

Variations: For lighter flavor, we sometimes substitute 10 oz of Romaine lettuce for the spinach. And. . . if we're out of Swiss, we use cheddar cheese.

English Oatmeal Biscuits

Ingredients
1 cup flour
1 cup rolled oats
1/2 cup white sugar
1/2 cup (1 stick) butter

Instructions
Preheat oven to 350 degrees. Grease a 9" x 9" square baking pan. Melt butter and blend will with all other ingredients. Press mixture into pan. Bake 20 minutes or until edges turn light brown. Cool slightly and cut squares after just a few minutes. (Biscuits do harden quickly and will crumble if cut after too much time.) Allow biscuits to cool completely in pan after cutting. Makes about 2 dozen.

These are very crumbly - but delicious. I've also used this recipe as a "base" for other gooey' bars and treats. We got this recipe from the Kindermusik Home Activity Book - "Milk & Cookies!"

Chocolate Chip Shortbread

Ingredients

8 TBSP (1 stick) REAL Butter, softened
1/2 cup granulated sugar
1 tsp. vanilla extract
1 cup flour
1/4 tsp. salt
1/2 cup MINI chocolate chips

Instructions

Preheat oven to 375 degrees. Beat butter and sugar in large bowl with electric mixer 'till fluffy. Add vanilla. Add flour and salt and beat until comletely combined. Stir in chocolate chips. Divide dough in half. Press each into an ungreased 8-inch round cake pan. Bake until edges are golden brown. About 10 - 12 minutes depending on your oven. Score the shortbread with a sharp knife taking care not to cut completely through the shortbread. (Makes 8 wedges per cake pan.) Let pans cool for about 10 minutes. Invert shortbread onto wire racks and cool completely. Break into wedges.

Amish Snickerdoodles

Ingredients
1 cup REAL Butter (This is key. Do not substitute margarine!)
2 eggs
1 1/2 cup sugar (Again: Key is pure white granulated sugar.)
2 3/4 cup white flour (Do not make this healthy by using whole wheat. Sorry!)
2 tsp. cream of tartar
1/4 tsp. salt
--------
2 TBSP sugar
2 tsp cinnamon

Instructions
Mix first four ingredients together. Blend well. Presift the next four ingredients -- blend well. Combine the two and blend together. Actually -- the best method is your hands! Form walnut-size balls. Roll each ball in the sugar/cinnamon mixture. Place about 2" apart on ungreased cookie sheet. (Most recipes tell you that the cookies will flatten with baking. Not always true. If the first batch does NOT flatten. Flatten them yourself slightly with pads of fingers before placing in oven.) Bake 7-9 minutes at 375 degrees. These store well in airtight container and can be frozen. Variations: Top with red-hots, chocolate/butterscoth/peanut butter chips, pecans or walnuts -- or substitue colored sugar for rolling mixture"

Peaches & Cream Muffins

Ingredients
½ c. butter
½ c. white sugar
½ c. brown sugar
½ c. sour cream
1 tsp. vanilla
1 egg (room temperature)
1 ½ c. flour
1 ½ tsp. baking powder
1 c. chopped peaches (fresh, frozen or canned; drained)
1 c. chopped pecans

Instructions

Cream butter and sugars. Beat vanilla and sour cream into creamed mixture. Add egg and mix. Combine flour and baking powder. Add to creamed mixture. Fold peaches and pecans into batter; mix to blend only. Fill greased muffin tins or paper/tin muffin cups. Sprinkle (optional) steusal topping on top of batter. Bake 350 degrees for 30 minutes. (Makes 12 Regular or 6 BIG Muffins.)

Streusel (enough for 1 dozen Regular muffins)
½ c. brown sugar
½ c. flour
2 T butter
cinnamon

~~~~~**~~~~~**~~~~~**~~~~~**~~~~~

We got this recipe from Stephanie Miller, our KINDERMUSIK Instructor. The recipe and idea behind making muffins is to make [the song] "The Muffin Man" a little more fun and interesting. Worked for us!

Thank you, Stephanie!

Whole Grain Cornbread

Ingredients

1 cup yellow cornmeal

1 cup whole wheat flour

3 Tbsp. sugar (or Splenda®)

2 Tbsp baking powder

1/2 tsp. salt

1 cup milk

1 egg

1/4 c. canola oil

2 Tbsp minced garlic

2 - 4 Tbsp chopped Jalapeno' pepper

1/4 c. applesauce

Instructions

Preheat oven to 425°. Butter or spray an iron skillet. In large bowl combine ingredients in order listed, blending after each addition. Beat with an electric mixed until smooth. About a minute. Pour into iron skillet and bake for about 20 minutes or until a toothpick inserted in the center comes out clean. This can also be baked in a glass 8" square baking pan -- baking time may need to be increased.

~~~~~**~~~~**~~~~~**~~~~~

After cutting into wedges, we spread the cornbread with butter or Smart Balance and then smother it with Northern Beans. YUM! . . . We've always enjoyed cornbread, but this recipe is now a favorite. We got it from my friend Patricia out East -- we "tweeked" it just a little bit.

Thank you Patricia!

Spiced Hermits

Ingredients

2 cups whole wheat flour
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup (1 stick) Smart Balance Spread
1 1/4 c. packed light brown sugar
1 egg
1 egg yolk
3 Tbsp. molasses
2 tsp. vanilla extract
1 cup finely chopped walnuts
3/4 cup raisins

Egg Glaze: 1 egg mixed with 2 tsp. water

Instructions
1. Use two cookie sheets (one will be in the oven at a time - and you can finish preparing the second pan while the first one is baking) -- Cut a piece of parchment paper to fit each sheet, then cut it in half lengthwise. Preheat the oven to 375 degrees.

2. Sift the flour and measure in all the spices, the baking powder, soda, and salt. Set aside.

3. In a separate (large) bowl use an electric mixer to soften the Smart Balance. Add the brown sugar, eggs, molasses, and vanilla. Beat until smooth.

4. Add the flour mixture gradually to the butter mixture and mix with a wooden spoon until all the flour is mixed in. Then divide the dough into four equal parts.

5. Using floured board and floured hands, work each part of the dough into a log about 12 inches long. Flatten it so that it is about 1/2 inch thick and about 3 inches wide.

6. Place the logs on the parchment papers - two per cookie sheet.

7. Using a pastry brush, paint the logs with the egg glaze. This will give the bars a nice shiny finish.

8. Bake bars for about 11- 12 minutes. Allow bars to cool for 10 minutes before slicing them into strips about 1 1/2 inch wide. Using a pizza cutter works well.

9. Store in an air-tight container

In Colonial Times, women made HERMITS for their sailor husbands who bought the hearty molasses-and-spice cookies on long ocean voyages. Packed away in thier own small tins like -- well, hemits -- the bars would last for weeks.

At our house, they last about four days!

Moist Chewy Mocha Brownies

Ingredients

1/2 cup whole wheat flour
1/3 cup unsweetened cocoa powder
1/2 tsp. baking powder
1/8 tsp. salt
4 Tbsp. [Real] Butter
1/2 cup semi-sweet chocolate chips
1 large egg
2 large egg whites
1 cup sugar
1 Tbsp canola oil
1 Tbsp vanilla extract
1 Tbsp instant coffee granules/powder

(We tried substituting Smart Balance for the Butter & Splenda for the sugar. It works, but the brownies were not as chewy)

Instructions

1. Heat oven to 350 degrees and lightly coat a 8" x 8" baking pan.

2. Whisk together the flour, cocoa powder, baking powder and salt. Set this aside.

3. Heat the butter until just melted. (On the stove or microwave.) Add the chocolate chips and stir until they're melted. You may have to heat just a bit more to get all chocolate to melt. Cool slightly.

4. In a new bowl, lightly whisk the egg and the egg whites. Then whisk in the cooled chocolate, sugar, oil, vanilla and coffee granules. Blend until smooth.

5. Stir in the flour mixture until blended. Do not over-mix this.

6. Scrape the batter into the prepared pan and bake until the edges start to pull away from the side of the pan. About 25 - 30 minutes. (Brownies will not look done when they first come out - but they will set up as they begin cooling.)

7. Cool completely and cut.

-------------------------------

We've tried hundreds of brownie recipes claiming to be "Moist."
These brownies ARE Moist! . . . Even after being left out uncovered subsequent to Husband's 2:00 a.m. visit to kitchen.

Easy Bread Pudding w/ Rum Sauce

INGREDIENTS:
6-8 slices old bread (or hamburger/hot-dog buns)
1 tsp. cinnamon
1/2 cup raisins
1/2 cup chopped nuts (walnuts or pecans)
2 Tbsp. melted butter or margarine
4 eggs
1/2 cup sugar (or slightly more Splenda)
2 cups milk (or cream - we use goat milk)
1 tsp. vanilla (or rum) extract

SAUCE:
1/4 cup butter or margarine
1/2 cup whole milk or cream (we use goat milk)
1/2 cup packed dark brown sugar
pinch of salt
1 tsp rum extract

Instructions:
Break the bread (or rolls) in small pieces and place in a 1 1/2 qt. baking dish. Sprinkle with cinnamon. Add raisins, nuts and melted butter. Lightly toast in a 350 degree oven for about 10 minutes. Meanwhile mix the eggs, sugar, milk and flavoring. Pour over toasted bread mixture. Bake about 30 minutes or until firm. FOR SAUCE: Melt butter. Add milk, sugar and salt. Bring to boil while stirring. Add rum extract after removing from heat. Sauce has best consistency if cooled in 'fridge and re-warmed. Serve over bread pudding.

This recipe was memorized by me in college when (confession coming. . . . ) my roomate and I used to go through the garbage can in the basement kitchen. Can you believe people throw out bread crusts!!??? We were usually to tight to afford nuts so that ingredient was added years later. Kids love this -- AND it works well with Splenda instead of sugar.

Barbequed Ribs

Ingredients:

2 sides pork spareribs (about 6 pounds), separated
2 (28-ounce) cans chunky tomato sauce

(Or ...try Salsa!)
2/3 cup brown sugar
4 Tbsp red wine vinegar
2 tsp Worcestershire sauce
2 Tbsp reduced-sodium soy sauce
2 Tbsp chili powder
3 tsp ground cumin
2 tsp paprika
1 Tbsp garlic powder
1 tsp salt
1/2 teaspoon cayenne pepper

3 Tbsp Liquid Smoke

Instruction:

Place the spareribs in the bottom of a slow cooker. In a medium bowl, whisk together the remaining ingredients. Pour the mixture over the spareribs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Great for Sunday Dinner!

Cheesy Cauliflower Soup

Ingredients:

1 medium head of Cauliflower
2 c. Chicken broth
1/4 c. Butter or margarine
1/4 c. Chopped onion
1/4 c. Flour
1/2 tsp. Salt
1/8 tsp. Pepper
2 c. Milk
1/2 - 1 c. Grated Cheddar cheese
1/2 - 1 c. Grated Mozzerrella cheese
Croutons or Buttered bread crumbs & Parsley for Garnish

Instructions:
Cook cauliflower in chicken broth until tender. Do not drain. Cool just a bit and run through blender to desired texture. Set aside. Melt butter in saucepan. Add onion and saute until soft - not brown. Mix in flour, salt and pepper. Add milk. Heat and stir until it boils and thickens. Add cheese and cauliflower mixture. Stir to heat and melt the cheese. Garnish with buttered bread crumbs. Makes 5 cups.

My children LOVE this soup and it has CAULIFLOWER in it!

Mexican Chicken Soup

Ingredients

2 Tbsp. canola oil

1 large onion, chopped

1 - 2 jalapeno pepper, diced

4 cloves garlic, minced

1 Tbsp ground cumin

10 cups chicken broth

3 lbs chicken - cooked/diced or cut into strips

4 cups mild salsa

salt & pepper to taste

Instructions

Heat oil in a large pot over medium heat. Add onion and jalapeno; cook, stirring often until vegetables are tender, about 5-8 minutes. Stir in garlic and cumin; cook about a minute more. Add broth, increase heat to high, and bring to rapid simmer. Add chicken. Stir in salsa, bring back to a simmer, season with salt and pepper to taste and serve with sour cream/shredded cheddar cheese and tortilla chips. (Serves 8.)

My kids love this soup! Last week I heated up some leftovers - added a basic cream sauce and some cheddar cheese to thicken it and they loved it even more as "dip."

Tammy: This is one of those "doctored" South Beach Diet Recipes :-)

Our Favorite Biscotti Recipe

Ingredients

1 stick (Real) Butter

3/4 c. sugar

1 tsp vanilla

2 eggs

1 1/2 tsp baking powder

1/4 tsp salt

2 cups flour

3/4 c. dark chocolate chunks

3/4 c. coursely chopped walnuts

Instructions

Beat sugar and butter until light and fluffy. Add vanilla and eggs and beat thouroughly (about 2 minutes). Sift together the dry ingredients and blend by hand with moist ingredients. Add chocolate and walnuts. Mix together well (using hands works best) and divide dough into two equal parts. Spray hands with cooking spray and form each half into a log (approx. 3" x 9"). Place on greased cookie sheet and flatten slightly. Bake at 350 degrees for about 25 minutes. Remove from oven and allow to cool (anywhere from 10 minutes to an hour). Slice log on the diagonal into 1/2" slices and place back onto cookie sheet (Cut side down). Put back into the 350 degree oven and bake for another 5 - 7 minutes. Turn biscotti over and bake another 5 - 7 minutes. Allow to fully cool and harden just slightly. Store air tight. These freeze well too!




I like to try different combinations of ingredients in place of the chocolate chunks and walnuts. Some I've tried and liked: Dried cherries and chocolate chips -- cranberries and almonds -- white chocolate chunks and pecans.

A few times I've added baking cocoa (about 1/4 c. and using only 1 3/4 c. flour) and made a nice chocolate biscotti. Use dark chocolate chunks and white chocolate chips for a "Triple Chocolate Biscotti." YUM!

Pumpkin/Pecan Bars

Ingredients:

3 Boxes Jiffy Yellow Cake Mix (divided)
12 Tbsp Real Butter (1 1/2 sticks) (divided)
30 oz. can Strained Pumpkin
1 can sweetened condensed milk
4 eggs
2 tsp cinnamon
1 - 2 cups Chopped Pecans

Instructions:

1. Combine 2 boxes of the cake mix with 8 Tbsp (1 stick) melted butter. Press into a 9"x13" greased pan.
2. Combine pumpkin, sweetened condensed milk, eggs and cinnamon - Blend well with electric mixer.
3. Pour pumpkin mixture over cake layer.
4. Blend 1 box of cake mix with 4 Tbsp CHILLED butter, using a pastry blender. Mix in pecans.
5. Sprinkle pecan mixture on top of pumpkin layer.
6. Bake for 30 minutes in 350 degree oven or until center is set.
7. Cut into bars once completely cooled.

This recipe was my attempt to duplicate a "Kitchen-Segment" of a television show I was watching one night at about 2:00 a.m. I am certain it is not exactly how they did it on the show - but it' turned out wonderfully and I've been asked by several people for the recipe.

Cheesy Ham & Potato Soup

Ingredients:
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
1 cup shredded carrots
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
1 lb finely shredded cheddar cheese

Instructions:
1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about a half-hour.

2. Stir in the chicken bouillon, salt and pepper.
3. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute.

4. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
5. Stir the milk mixture into the stockpot, and cook soup until heated through.

6. Add cheese as last step before serving. (Serves 8)

Ingredients: (For 30 Servings)
13 cups peeled and diced potatoes
1 ¼ cups diced celery
1 ¼ cups finely chopped onion
3 cups diced cooked ham
3 cups shredded carrots
12 cups water
1/3 cup plus 2 tablespoons chicken bouillon granules
1 ¾ teaspoon salt, or to taste
1 Tbsp and ¾ tsp ground white or black pepper, or to taste
1 cup and 3 tablespoons butter
1 cup and 3 tablespoons all-purpose flour
7 ½ cups milk
3 lbs finely shredded cheddar cheese

The Perfect Chocolate Chip Cookie

Ingredients:

2 Sticks REAL Butter
1 cup white sugar
1 cup brown sugar
1 egg
2 tsp vanilla
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
12 - 14 oz. bag of chocolate chunks or chips OR M&M's

Instructions:

Preheat oven to 350 degrees. Cream butter and sugars. Add egg and vanilla and blend well. Mix flour, baking soda and salt in separate bowl; then add gradually to other mixture and blend well. Add chunks (chips or M&M's) and chopped walnuts. Shape about 2 Tbsp of dough into a ball and place on ungreased cookie sheet. (x12 -- or x8 -- or however many fit on your cookie sheet.)Flatten each ball slightly with fingers to about 1/2" thickness. Reshape dough into circle if needed (sometimes with the chips/chunks/nuts, the cookies tend to loose the circle shape. Bake for 6-7 minutes.

Now. . . check the cookies - if they still have the appearance of gooey'ness or liquid centers, bake them for another 60 seconds and check again. You do not want to take them out while they are still gooey, but you do want to remover them from the oven while they look "underbaked." Allow the cookies to continue "baking" on top of the warm oven on the cookie sheet for several minutes. These cookies stay chewy for many days in an airtight container.