From The Goossen Kitchen

Copycat Recipe - {*McDonalds' Caramel Frappe}

2011-08-08T12:49:00.000-07:00

Ingredients

THE MIX:

• 1/3 - 1/2 cup instant coffee granules
(Depending on your "strong-coffee" preference)
• 1 c. powdered milk
• 1 c. powdered non-dairy creamer
• 1 pkg instant butterscotch pudding
• 1 c. sugar
• 1/4 tsp. salt
(*Store mix in airtight container.
1/2 cup of mix = one serving)

~ * ~ * ~ * ~

To make a Latte--->
Combine in blender:

• 1/2 c. MIX:
• 1 1/2 c. crushed ice
(About 15 cubes depending on the size of the cube)
• 1/2 c. milk
• 3 Tbsp caramel syrup

Process on high until smooth. Pour into glass(es).

~ * ~ * ~ * ~ * ~

Don't forget the "GreatValue" canned whipped-cream topping {or similar generic nitrogen- or isobutane-propelled sweetened whipped cream}. Drizzle with more caramel sauce.

Make a MOCHA LATTE, by substituting 1/2 c. unsweetened cocoa powdered for the instant pudding mix. Top with chocolate syrup!

Potato-Cauliflower Salad

2011-07-08T14:15:00.000-07:00

Ingredients:

•12 round new potatoes
(or 6 regular Russet potatoes),
scrubbed and cut into pieces

•1 medium head cauliflower,
cut into bite-size pieces

•1 onion, chopped

•2 stalks celery, sliced

•1/3 c. sour cream dip
(prepared or homemade)

•2 Tbsp lemon juice

•2 Tbsp olive or canola oil

• 1/2 c. blue cheese

•1/4 c. fresh parsely

• 1/2 lb bacon
(cooked crisp and crumbled)

• Salt and pepper

Instructions:
• Cook potatoes. Microwave on paper towels for 5 minutes; turn, and continue cooking till tender - about 3-4 more minutes. OR boil till tender. When cooked, cut potatoes into bite-size pieces.

• Place cauliflower in large bowl with a small amount of water and microwave on full power for 5 minutes until crisp-tender. OR place in large covered saucepan with small amount of water and cook till crisp-tender. Once cooked, cut into bite-size pieces.

• In large serving bowl, combine potatoes, cauliflower, onion, and celery.

• In small bowl, whisk together sour cream dip, lemon juice and oil.

• Toss the liquid ingredients with the potato mixture and fold in the blue cheese and bacon. Season with salt and pepper.

*Tastes best when refrigerated for several hours before serving.

Fish Tacos w/ Lime

2011-07-08T13:07:00.000-07:00

Ingredients:

• 1 lb fresh or frozen tilapia
(or catfish)

• 2 Tbsp canola oil

• 3 fresh limes

• 1/2 cup mayonnaise

• 1 tsp. chili powder

• 3/4 c. flour

• 3/4 tsp salt

• 8 flour tortillas

• 1 1/2 - 2 cup shredded cabbage

• 3/4 cup shredded carrot
(about 3 carrots)

• 1 jalapeno - seeded and thinly sliced

Instructions:
• Rinse the fish and pat dry. Cut it into 1" - 1-1/2" pieces and set it aside.

• Juice two of the limes (cut the third lime into wedges to serve alongside finished tacos).

• Stir mayonnaise and chili powder into the lime juice and whisk mixture till smooth. Remove 1/3 cup of the sauce and toss with the fish pieces. Set remaining sauce aside.

• In a large skillet heat the canola oil over medium heat. Mix flour and salt together. Add fish to the flour mixture and toss to coat the fish.

• Place fish in hot oil and cook until evenly crisp and brown. Drain on paper towels.

• Warm the tortillas. Top tortillas with fish, cabbage, carrots and jalapenos. Drizzle with remaining lime sauce and serve with lime wedges.

Fudge'y Bittersweet Chocolate Brownies w/ Walnuts

2011-07-06T21:37:00.000-07:00

Ingredients:

• 1 egg

• 1 egg white

• 3 Tbsp plain yogurt

• 1 1/2 tsp vanilla extract

• 1 1/2 c. sugar

• 1/3 c. canola oil

• 1/2 tsp salt

• 3 Tbsp water

• 1/4 c. unsweetened cocoa powder

• 3 oz. unsweetened baking chocolate, chopped

• 1/3 c. all-purpose flour

• 1/3 cup buckwheat or whole wheat flour

• 1 c. coarsely chopped walnuts

Instructions:
• Preheat oven to 375 degrees.

• Spray an 8-inch-square nonstick baking pan with cooking spray.

• In a small bowl, whisk together egg, egg white, yogurt, and vanilla extract. Set aside.

• In a small saucepan, combine sugar, oil, salt, and water, stirring constantly for 3 minutes on medium-high heat.

• Remove from heat; stir in cocoa and chocolate until chocolate melts, then add egg mixture. Add all flour, stirring until batter is smooth. Finally, fold in walnuts.

• Pour batter into baking pan. Bake 25 minutes, or until top is firm. Cool completely in pan on rack. Cut into squares.

Oatmeal Cookies

2011-06-10T21:35:00.000-07:00

Ingredients:

• 1 c. butter or margarine
• 2 c. brown sugar
• 2 eggs
• 2 1/2 c. flour
• 1 tsp. cinnamon
• 1 tsp. baking soda
• 2 cups cooking oats
• 2 c. chocolate chips (or chunks)
and or 1 1/2 c. *raisins (or dried cranberries/cherries)

* Soak raisins in boiling water while preparing remaining ingredients.

Instructions:
• Preheat oven to 375 degrees.

• Beat butter and sugar.

• Add eggs and beat 'till creamy.

• Stir in remaining dry ingredients.

• Form dough into 1" - 1 1/2" balls and flatten slightly while shaping circle.

• Bake 8 - 10 minutes

*Try also adding macadamia nuts, white chocolate chips, slivered almonds. . .

Chocolate Zucchini Bread

2011-06-10T21:11:00.000-07:00

Ingredients:
• 2 (1 oz.) squares unsweetened chocolate
• 3 eggs
• 2 cups white sugar
• 1 cup canola oil
• 2 cups grated zucchini
• 1 tsp vanilla
• 2 cups flour
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• 1 - 14 oz. bag semi-sweet chocolate chips

Instructions:
• Preheat oven to 350 degrees. Lightly grease two 9" x 5" loaf pans

• Using microwave or double boiler, melt unsweetened chocolate stirring occasionally 'till smooth.

• In large bowl, thoroughly combine the eggs, sugar, oil, grated zucchini, vanilla and melted chocolate.

• Stir in the flour baking soda, salt and cinnamon. Blend well.

• Fold in the chocolate chips.

• Pour equal portions of the batter into the two prepared loaf pans.

• Bake for 60 - 70 minutes, or until toothpick comes out clean.

Healthy Quick Bread

2011-05-14T17:17:00.000-07:00

Ingredients:

• 1 c. raisins
• 2/3 c. brown sugar
• 1 egg
• 1 1/3 c. buttermilk
• 1/2 tsp. salt
• 1 1/2 tsp. baking soda
• 2/3 c. oatmeal
• 2/3 c. whole wheat flour
• 1 1/3 c. white flour
• 1 c. chopped nuts
• 1/2 - 3/4 c. chopped dates
• 1/2 - 3/4 c. dried or fresh cranberries
• 1/2 c. dried/flaked coconut

Instructions:
• Cover raisins with water & soak while preparing remaining ingredients.

• Preheat oven to 350 degrees and prepare 1 regular size loaf pan or three mini-loaf pans by spraying with non-stick cooking spray.

• In a large mixing bowl add ingredients in order listed -- blending well after each addition.

• Drain water from raisins & add to the batter. (The soaking plumps them up for a juicier taste.)

• Pour batter into prepared pan(s) and bake: 45-60 minutes for 1 loaf; 25 - 35 minutes for mini loafs (depending upon your oven).

Butterscotch-Banana Bread

2011-05-14T16:57:00.000-07:00

Ingredients:
• 3/4 c. whole wheat flour
• 1/2 c. white flour
•1/2 tsp. baking soda
•1/4 tsp. baking powder
•1/2 tsp. salt
•1/2 - 1 tsp. cinnamon
• 1/2 c. brown sugar
•1/4 c. canola oil
• 2 eggs
•2 - 3 large bananas, mashed
1 tsp. vanilla
1/2 c. (or more) butterscotch chips
1/2 c. (or more) chopped walnuts (Optional)

Instructions:
• Preheat oven to 350 degrees.

• Prepare 1 regular size loaf pan or three mini-loafs by spraying with non-stick cooking spray.

• Sift all dry ingredients together: flours, baking soda, baking powder, salt and cinnamon.

• Blend brown sugar and canola oil till smooth.

• Add eggs, mashed bananas and vanilla to sugar/oil mixture.

• Finally blend the dry ingredients together with the wet ingredients being careful not to over-mix.

• Fold in butterscotch chips and walnuts.

• Pour batter into prepared pan(s).

• Sprinkle with mixture of brown sugar and cinnamon for a nice crunchy finish on top of loaf.

• Bake 55-60 minutes for 1 loaf pan or 25 - 30 minutes for three mini-loafs.

Chocolate-Mocha/Peanut Butter Ice Cream Cake

2011-01-17T14:56:00.003-08:00

Ingredients:

• 1 cup canola oil
• 2 cups sugar

• 3 eggs
• 1 tsp. vanilla
• 1 cup milk
• 1 cup strong coffee
• 1 cup cocoa powder
• 2 cups flour
• 1 tsp. baking powder
• 2 tsp. baking soda
• pinch of salt

• (+/-) 2 pints chocolate ice cream
• (+/-) 2 pints vanilla ice cream
• 2 1/2 cups + 2 Tbsp creamy peanut butter (divided)

(2 cups + 1/2 cup + 2 Tbsp)

• 1 cup powdered sugar
2 Tbsp hot fudge sauce

Instructions:
• Preheat oven to 350 degrees. Prepare a 9" x 13" baking pan by lining it with wax paper and spraying with a light coat of cooking spray

• Beat oil and sugar together until creamy. Mix in eggs and vanilla.

• Add vanilla, milk and coffee -- blending well.

• In separate bowl, combine cocoa powder, flour, baking powder, baking soda and salt.

• Add dry mixture to liquid mixture in three separate batches, blending well after each addition.

• Pour batter into prepared pan.

• Bake for 25 - 30 minutes until center of cake bounces back when touched lightly and toothpick test comes out clean.

• Cool cake completely. (Refrigerating overnight if possible.)

~*~*~*~*~*~

• Set out both the chocolate and vanilla ice cream and allow it to soften.

• Remove cooled cake from pan, using wax paper to lift it out and avoid breaking.

• Using a large serrated knife, cut cake in half horizontally being careful not to break the layers.

• Prepare TWO 9" x 13" baking pans (this time with plastic wrap) -- being careful to allow plastic wrap to hang over the edges of the pan and not fall inside.

• Place one of the cake layers into each of the prepared pans.

• Using a hand mixer or a blender, soften and smooth the vanilla ice cream. Add 1/2 cup creamy peanut butter and continue blending until peanut butter is fully incorporated.

• Pour 'peanut butter ice cream' over one of the cake layers and smooth with a spatula. Cover and freeze until solid. (Overnight if possible.)

• Soften the chocolate ice cream in the same manner and pour it over the remaining cake layer. Smooth, cover and freeze until solid. (Overnight if possible.)

~*~*~*~*~*~

• Using hand mixer, blend together 2 cups creamy peanut butter with 1 cup powdered sugar until creamy and smooth. (Depending upon the consistency of your peanut butter, you may need to warm this mixture in the microwave until a spreadable consistency is reached.

• Spread the peanut butter mixture over the chocolate ice cream/cake layer(s) and re-freeze until peanut butter is set.

~*~*~*~*~*~

• Remove the cake/chocolate ice cream/peanut butter layer from the pan by gently tugging at the plastic wrap. If the cake does not come out easily, place a warm towel underneath the baking pan for a few minutes and try again. It should come out cleanly.

• Place the cake (cake on bottom/peanut butter on top) onto a large plate or cardboard. (We usually use a large sheet of cardboard wrapped in tin foil -- and use paper doilies between the tin-foil and cake.)

• Remove the cake/peanut butter ice cream layer from the pan in the same manner as the first layer; and place it on top of the first layer -- the cake should sit atop the peanut butter with peanut butter ice cream on top. (Layers are in this order: cake - chocolate ice cream - peanut butter - cake - peanut butter ice cream)

• Drizzle with 2 Tbsp hot fudge sauce by placing the fudge into a zip-lock bag and cutting a small slit in one corner. Additionally -- drizzle with 2 Tbsp [warmed] creamy peanut butter in same manner. (Hot fudge does not need to be warm -- just room temperature.)

• Cover with plastic wrap and return to the freezer. If any melting has occurred (and even if it hasn't), wrapping the four outside edges of the cake tightly with plastic wrap helps to "set" the cake as it freezes.

Keep cake frozen until ready to serve.
Thaw slightly before cutting.
You can also cut the entire cake in half
and stack the two halves for a more dramatic presentation.

Creamy/Spicy Pumpkin Soup

2010-10-25T11:30:00.000-07:00

Ingredients

• 4 Tbsp butter or margarine

• 2 medium onions, chopped

• 2 tsp minced garlic

• 1/4 tsp crushed red pepper

• 2 tsp curry powder

• 1/2 tsp ground coriander

• 1 tsp salt

• 1/4 tsp ground pepper

• 45 ounces of 100% pure canned pumpkin

• 5 cups chicken broth

• 2 cups milk

• 1/2 cup brown sugar

• 1/2 - 1 cup heavy cream

Instructions
• Melt butter/margarine in a large stock pot over medium heat. Add chopped onions and minced garlic and cook until soft -- about 5 minutes.

• Add red pepper, curry, coriander, salt and pepper. Blend well.

• Add the pumpkin and chicken broth. Blend well with a wire whisk.

• Bring soup to a boil and allow to simmer for about 15 minutes.

• Turn heat down to low, add the brown sugar and blend.

• Slowly add the milk, blending well with wire whisk.

• Thoroughly blend in 1/2 cup cream and then taste -- adjust seasonings to your liking.
If the soup is too spicy, add more cream to absorb the spiciness.

• Garnish with roasted pumpkin seeds, chopped green onion or cream.

~*~*~*~*~*~
I adapted this recipe from one which called for real raw pumpkin.
I simply do not have time to roast, strain and blend real pumpkin.
The canned pumpkin makes it less than 100% homemade, but this soup is SO good!
--> So creamy and spicy - yet mild and comforting.
I LOVE THIS SOUP.

... and more than one bowl might just give you a tummy-ache :-)

~ Shepard, age 6

Snickers® Bar/Apple Salad

2010-09-24T13:10:00.000-07:00

Ingredients
• 6 Granny Smith apples (cored and cubed)
• 3/4 cup cocktail peanuts
• 8 oz. can crushed pineapple (drained)
• 5 - 6 regular size Snickers® bars (cut into small pieces)
• 1/2 cup butter or margarine (softened)
• 1 cup powdered sugar
• 12 oz. whipped topping (CoolWhip®)

Instructions
• In a large bowl, mix together the apples, peanuts, pineapple, and Snickers®.
• Blend the butter and powdered sugar together thoroughly.
• Fold whipped topping into butter and powdered sugar mixture.
• Pour the topping over apple mixture and combine gently.

Authentic German Potato Salad

2010-07-10T15:59:00.000-07:00

So. . . what makes it "Authentic?"

The recipe was handed down verbally to my mother by her Aunt Martha and my mother taught me how to make it when I was
twelve years old.
When I asked my mother for the recipe in college, she scribbled out the ingredients for me on an empty box of baking soda.
The recipe is "Authentic" because Aunt Martha came to the United States from Germany in the
early 1900's and this is
"how 'dey make it in 'da Deutschland."
~*~*~*~

Ingredients
• 6 - 8 cups diced skin-on (not peeled) potatoes

• 1 lb bacon

• 1 large red onion, chopped

• 1/2 bunch green onions, chopped

• 1/2 cup white vinegar

• 1/4 cup water

• 1/4 cup + "a little more" [2 Tbsp] white sugar

• 2 tsp salt

• 1/4 tsp ground black pepper

• 1 tsp celery seed

• 3-4 Tbsp freshly chopped parsley

Instructions
• Boil potatoes until easily pierced with a fork. Do not overcook.

• Drain and set the potatoes aside to cool completely.

• In a large deep skillet, fry the bacon until crisp, turning as needed.
Remove the bacon from the skillet and set aside.

• Crumble the bacon once cooled.

• No NOT discard bacon grease.

• Add the chopped red and green onion to the bacon grease and cook over medium heat until soft.

• Add the vinegar, water, sugar, celery seed, salt and pepper to the skillet with the onions and bring the mixture to a boil.

• Add the cooled potatoes and bacon to the vinegar mixture and combine thoroughly. (If skillet is not large enough for entire recipe, use a larger pot.)

• Heat entire recipe through then transfer to a serving bowl.

• Can be served immediately -- or refrigerated and warmed again before serving.
(It actually tastes better when refrigerated and re-warmed.
The refrigeration gives the flavors time to blend.)

* This same bacon/onion/vinegar/sugar sauce can be used over fresh spinach
for a wonderful wilted spinach salad too.

Chocolate Chip Pound Cake

2010-05-02T13:17:00.000-07:00

Ingredients

3 1/2 c. flour
1/2 tsp. salt
4 eggs
4 egg yolks
1 Tbsp vanilla
1 1/2 c. butter (3 sticks) softened
2 c. sugar
1 bag (12 oz.) semisweet ch. chips

Instructions
• Preheat oven to 325º.

• Coat 2 loaf pans with non-stick cooking spray; dust with flour and set aside.

• Combine flour and salt and set aside.

• Beat eggs and egg yolks together with wire whisk; add vanilla and set aside.

• Mix butter and sugar together on medium/high speed for about 5 minutes until very light and fluffy.

• Reduce speed of mixer and gradually add egg mixture. Increase speed to medium/high and beat 3-4 minutes until light and fluffy.

• Reduce speed of mixer to low and gradually add the flour mixture and beat until just blended.

• Stir in chocolate chips by hand.

• Divide batter between the two prepared pans.

• Bake at 325º for 1 hour and 15 minutes or until toothpick comes out clean.

• Cool completely before cutting into slices.

Black-Out Chocolate Cake

2010-04-22T16:22:00.000-07:00

Ingredients

FROSTING:
1 1/4 c. granulated sugar
3 Tbsp. cornstarch
3 c. whole milk
6 oz. unsweetened chocolate (chopped)
1 tsp. vanilla

CAKE:
4 oz. bittersweet chocolate (chopped)
1 tsp canola oil
2 c. flour
1/2 c. cocoa powder
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. (1 stick) butter (softened)
1 c. granulated sugar
3/4 c. brown sugar
2 eggs
1 tsp. vanilla
1 c. buttermilk

Instructions
FROSTING:
• In a heavy saucepan, whisk sugar and cornstarch. Gradually add milk, whisking constantly to keep mixture from getting lumpy.

• Transfer saucepan to stovetop and heat over medium heat, stirring constantly w/ wooden spoon. Bring to a simmer, then add chocolate.

• Cook 3 minutes or until chocolate is melted. Stir in vanilla.

• Pour into a bowl and cover surface with plastic wrap. Refrigerate until cold, about 4 hours or overnight.

CAKE:
• Preheat oven to 350º.

• Coat two 8" round baking pans w/ cooking spray. Line bottoms with wax paper and spray the wax paper.

• Microwave chocolate and oil for 1 min. and stir until smooth in 15 minute increments if needed. Cool slightly.

• In large mixing bowl, mix flour, cocoa power, baking powder, baking soda and salt.

• In another large bowl, beat butter and sugars on medium speed until well combined.

• Add eggs one at a time and beat well after each. Beat in the melted chocolate and the vanilla.

• On low speed, beat flour mixture into the butter mixture, alternating with the buttermilk. Blend thoroughly.

• Pour into pans. Bake at 350º for 30-35 minutes until toothpick inserted comes out clean.

• Cool completely.

• Cut each cake layer in half horizontally for a total of 4 layers.

• Crumble 1 cake layer into crumbs and set aside.

• Place one cake layer on serving platter and spread w/ 1 cup frosting.

• Top with another cake layer and repeat spreading 1 cup of frosting.

• Top with last layer and use remaining frosting on the top and sides of the cake.

• Sprinkle cake crumbs over top and side of cake, pressing gently to adhere.

Flourless Chocolate Cake

2010-04-12T12:43:00.000-07:00

Ingredients

• 8 eggs (cold)
• 1 pound semisweet chocolate, chopped
• 1 cup REAL unsalted Butter, cut into pieces
• Powdered sugar for dusting

• Optional: 1 cup Andes® Creme de Menthe Baking Chips

Instructions
• Heat oven to 325°

• Spray an 8 1/2" springform pan with cooking spray and wrap the pan's bottom & sides with tin foil

• Put on a kettle of water to boil.

•Beat eggs with a hand mixer for 5 minutes or until the eggs have double in volume.

• Combine the chocolate and butter and heat in microwave at 50% power for 4 - 5 minutes, stirring several times until mixture is melted and smooth.

• Fold the eggs into the chocolate mixture and combine well.

• Fold in mint chips if using them.

• Pour batter into prepared springform pan and place entire pan into a large roasting pan. Pour boiling water into roasting pan until it comes halfway up the outside of the springform pan.

• Bake at 325° for 45 minutes or until toothpick comes out clean.
• Cool completely. Remove from springform pan. Dust with powdered sugar before serving.

Seafood ChowderFormerly Known as New Year's Day Oyster Stew. . .

2010-01-01T14:05:00.000-08:00

So . . . what's the difference between chowder & stew?
Traditionally, seafood stew is made with seafood and milk or cream. . . and that's about it.
With a chowder, you can toss in some onions and potatoes -- or you can get fancy and add white wine and fresh parsley too!
~*~*~*~

Ingredients
• 3/4 c. (1 -1/2 sticks) butter - divided
• 1 onion chopped
• 2 cloves garlic, chopped
• 1 tsp salt
• 1/2 tsp pepper
• 4 potatoes
• 3 cups whole oysters
• 3 cups baby clams
• 3 cups milk - divided
• 2 cups half & half - divided
• 1/4 c. flour
• 1/2 cup cooking sherry wine
• 1/4 c. fresh or dried chopped parsley
• Pinch of cayenne pepper.

Instructions
• Peel and cut potatoes into 1/2" chunks. Boil until soft. Drain and set aside.

• Melt 1/2 c. butter in large stock pot. Add the onion, garlic, salt and pepper. Cook until fragrant and onions are soft: 5 - 10 minutes.

• Add oysters, clams and potatoes to the butter mixture and cook over medium heat for 5 - 10 minutes. Add just enough liquid (from the oysters and/or clams) to keep mixture from burning. Do not allow it to boil.

• Add 2 cups of the milk and 1 cup of the Half & Half to the pot and continue cooking over LOW heat.

• Meanwhile in smaller saucepan, melt 1/4 c. butter. Whisk in the flour to create a roux. Add 1 cup milk and 1 cup Half & Half and cook -- stirring frequently -- until mixture is thick.

• Add the sherry to the roux mixture and continue to cook another 3-5 minutes until very thick.

• Stir the mixture into the chowder

• Add the parsley and cayenne pepper.

• Allow the chowder to warm/cook over very low heat for up to 20 minutes for flavors to combine.

• Stir frequently to keep milk from forming a film.

•The chowder will have a real tendency to thicken. Save some of the juices/liquid from the clams and oysters to add if yours becomes too thick.
Thinning the soup will also help it go farther!

~*~*~*~*~
Oyster Stew is a New Year's Day tradition in our family.
In 2010, I changed it up . . .
I'm not a huge fan of oysters, but I do like clams.
In this recipe, I added clams, potatoes and sherry-wine!
Delicious!!!

Orange Chocolate Fudge

2009-12-15T18:05:00.000-08:00

Ingredients
• 3 c. granulated sugar
• 1/2 c. orange juice
• 1/2 c. water
• 1 pkg. (12 oz.) semisweet chocolate chips or pieces
• 1 Tbsp grated orange peel
• 2 c. coarsely chopped walnuts

Instructions
• In a large saucepan (at least 4 quarts), combine the sugar, orange juice and water.

• Cook over medium heat stirring until sugar is dissolved.

• Using a candy thermometer, cook the syrup without stirring until the temperature reaches 234 ° -- the soft-ball stage. This usually takes about 25 minutes.

• Remove from heat and whisk in the chocolate until completely blended. Stir in the orange peel and the walnuts.

• Spread in foil lined pan and chill until set.

• Turn out of pan and cut into squares. Store covered in a cool, dry place.

Chocolate Mint Meringues

2009-12-15T16:20:00.000-08:00

Ingredients

• 2 egg whites
• dash of salt
• 8 - 10 oz. pkg. mint chocolate chips*
• 2/3 c. sugar
• green food coloring

Instructions
• Preheat oven to 400 °.

• Beat egg whites and salt until soft peaks form.

• Gradually add the sugar and the food coloring while beating on high speed and continue beating until stiff peaks form.

• Fold in the mint chocolate chips.

• Drop onto two cookie sheets with a teaspoon. (About 24 - 30 meringues.)

• Put the meringues in the oven and turn the oven OFF. Do not open the door for six hours. You can leave them overnight too.

* I use about 3/4 of a pkg. of Andes® Creme de Menthe Baking Chips.

Chocolate-Raspberry Sandwich Cookies

2009-12-10T22:30:00.000-08:00

Ingredients
• 1/2 c. butter or margarine, softened
• 1 c. sugar
• 3/4 c. packed brown sugar
• 1/3 c. cocoa powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 2 tsp. vanilla
• 1 egg
• 1-1/2 c. flour
Filling:
• 3-4 oz. white chocolate chips
• 1/4 c. butter or margarine, softened
• 3 Tbsp raspberry preserves
• 1 tsp. vanilla
• 3-1/2 c. powdered sugar
• 1 - 3 Tbsp whipping cream

Instructions
• In a large mixing bowl beat butter and sugars until well combined. Beat in the cocoa, baking soda and salt. Add vanilla and beat in egg. Beat in as much flour as you can with mixer, using wooden spoon to stir in any remaining.

• Divide the dough into two equal portions and shape each in an 8" - 10" log. (The longer the log and smaller the diameter, the smaller your cookie will be.) Wrap each log in wax paper and place in freezer for approx. 2 hours until firm enough to cut but not so soft that the circle-shape is distorted when cutting.

• Preheat oven to 350°

• Cut logs into 1/4" slices. Do not try to estimate this. 1/4" provides the best texture for a sandwich cookie. Baking time will need to be increased if you make the slices too thick.

• Place the slices 1" apart on ungreased baking sheet and bake for 8 - 12 minutes or just until edges are firm. Do not overbake!

• Transfer to wire racks and cool completely.

• In a small saucepan, melt the white chocolate over medium-low heat. Remove from heat and allow to cool.

• In a large mixing bowl, beat the butter until creamy. Beat in the preserves and the vanilla. Gradually beat in the cooled white chocolate and powdered sugar. The mixture may appear "crumbly." Add whipping cream until a spreadable creamy texture is achieved.

• Spread the flat (bottom) side of a cookie with approx. 1 Tbsp (+/-) of the raspberry filling. Top with another cookie so that the flat (bottom) side faces the filling.

• This recipe makes approx. 2 dozen sandwich cookies.

These are Pastor Mark's favorite cookie!
They beat both the LittleDebby® Oatmeal Cream Pie . . .
and the Nut Goodie®.

Cranberry Walnut Biscotti

2009-12-09T14:47:00.000-08:00

Ingredients

• 2 c. flour
• 3/4 c. finely chopped walnuts, toasted*
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 3/4 c. sugar
• 2 eggs
• 1/4 cup butter or margarine, softened
• 1 Tbsp vanilla
• 3/4 - 1 c. fresh cranberries, halved
• Canola oil spray
• 1 egg white
• 1 Tbsp water
• sugar (optional)

Instructions
• Heat oven to 350°

• Combine the flour, walnuts, baking powder, baking soda and salt. Set aside.

• Beat the sugar and eggs in a large bowl until lemon-colored. Add butter, and vanilla. Continue beating until well-mixed.

• Reduce speed on blender and gradually add the flour mixture. Blend, scraping bowl frequently, until well mixed.

• Add cranberries* and mix by hand with a wooden spoon.

• Spray hands well with cooking spray and use hands to shape the dough into 2 logs. Place each log on an ungreased baking sheet and flatten to 12" x 3", shaping each into a parallelogram with slanted edges on short ends.

• Combine the egg white and water and brush on top of each biscotti. Sprinkle with sugar if desired.

• Bake for 25 - 30 minutes or until lightly browned and firm to touch. Allow to cool on the baking sheet for 15 minutes.

• Reduce the oven temperature to 300°.

• Cut the biscotti logs diagonally into 1/2" slices with a serrated knife. Arrange slices cut-side down on baking sheet.

• Bake for an additional 16 - 20 minutes, turning once, or until golden brown. Cool completely. Store airtight.

* To toast walnuts: Chop nuts until very fine, but not quite a coarse powder. Spread nuts evenly on a baking sheet and place in a 350º oven for 2 minutes. Stir the nuts and arrange them again in even layer. Bake for 1 more minute. Do not let them burn!

~*~*~*~*~

We don't usually frost these because they store better without icing. But a simple cream cheese frosting diluted with a bit of milk and drizzled on top is very very good!

Chocolate Teddy Bear Cookies

2009-12-09T13:18:00.000-08:00

Ingredients

• 1-1/3 c. cup butter or margarine
• 2 cups sugar
• 1 Tbsp vanilla
• 1 tsp almond extract
• 4 eggs
• 5 c. flour
• 1 c. unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt

Instructions
• In a very large bowl, cream together the butter and sugar. Add vanilla and beat until light and fluffy.

• Add eggs and blend thoroughly.

• Combine remaining dry ingredients and gradually add to the creamed mixture, blending thoroughly.

• Chill the dough -- until it is firm and easy to handle without sticking to hands.

• Preheat oven to 350•.

• Shape bears. For each cookie form:
1 large ball (1-1/2") --body,
1 medium ball (3/4") --head,
4 four small balls (1/2") --arms & legs,
2 very small balls --ears,
5 tiny balls --nose and four paws

• On an ungreased cookie sheet form the individual bears by flattening the large ball slightly and attaching the medium ball for the head. Overlap slightly. Place the balls for the arms, legs and ears and a tiny one for the nose. Arrange the remaining tiny balls on top of the legs and arms for paws.

• Use a toothpick to draw eyes and a mouth.

• Make a hole with a straw if you want the cookies to be used as ornaments.

•Bake 6-8 minutes, or just until set. Do not overbake.

• Makes about 2 dozen bears. Store airtight. If using as ornaments, allow to cool 6-8 hours before pulling ribbon or yarn through the hole.

~*~*~*~*~

This recipe makes a lot of dough and the whole process of shaping the bears is very time-consuming. Sometimes we cut the recipe in half.

Striped IceBox Cookies

2009-12-08T16:55:00.000-08:00

Ingredients
• 1 cup unsalted butter (No Substitutions)
• 1 1/2 cups sugar
• 1 large egg
• 2 1/2 cups flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 2 Tbsp finely crushed peppermint candies
• 1-2 drop red food coloring
• 1 oz. semisweet chocolate, melted (1 square)
• 1 Tbsp multicolored sugar nonpareils (multicolored)
• 1-2 drop green food coloring

Instructions
• Line a 9x5x3-inch loaf pan with wax paper or parchment paper and try to get most wrinkles out; set aside. (I used canola oil spray to help the paper stick to the pan.)

• Cream together butter and sugar in a large mixing bowl; beat in egg.

• In a separate bowl, combine flour, baking powder, and salt; gradually beat this into creamed mixture.

• Divide the dough into thirds; each in it's own small bowl.

• Add crushed mints and red food color to 1 third; mix well (may need to use hands to blend color well).

• Add melted chocolate to another third; mix well (may need to use hands).

• Add nonpareils and green food color to last third; mix well (may need to use hands).

• Spread red dough on bottom of lined loaf pan. Spread chocolate dough on top of that. Lastly, spread the green dough on top. Cover with plastic wrap and chill for at least 2 hours (or place in freezer for 1 hour).

• When chilled and firm, remove dough from pan.

• Preheat oven to 375°F.

• Lay the loaf of dough flat on a cutting board (just the way it was in the loaf pan) and use a large knife to cut dough down the middle lengthwise. Now cut each strip into 1/4" - 1/2" slices across (so each is "striped).

• Place slices 1" apart on lightly greased baking sheets. Bake at 375°F for 6-10 minutes or until edges just begin to brown. (For a softer cookie, I like to take mine out just before they begin to brown.)

Fruitcake Cookies

2009-12-06T17:46:00.001-08:00

Ingredients

• 3 cups flour
• 1 tsp cinnamon
• 1 tsp baking soda
• 1 tsp salt
• 1 c. butter
• 1 c. sugar
• 3 eggs
• 1/2 tsp rum flavoring
• 1/2 cup buttermilk
• 1 lb candied cherries
• 1 lb chopped candied pineapple
• 1 lb chopped dates
• 3 cups whole walnuts
• 3 cups whole pecans

Instructions
• Sift together the flour, cinnamon, baking soda and salt. Set aside.
• In a very large bowl, cream the butter and sugar together. Add eggs and rum flavoring -- blend with hand mixer until creamy and thoroughly blended.
• Add the flour mixture to the creamed mixture alternately with the buttermilk.
• Add the fruit and nuts and mix well. Using your hands works best at this point.
• Drop by teaspoonful (not a measuring tsp - but a piece of flatware) onto cookie sheets sprayed with canola oil spray. You can fit 15 cookies onto a 17.25" x 11.5" baking sheet.
• Bake for 25 minutes at 300 degrees.
• Store in airtight containers (Makes about 120 cookies.).

I was surprised to see this recipe highlighted in our local newspaper at Christmastime.
It was a fourth place winner in a Cookie Contest!
I've had the (almost) exact same recipe in my collection for years.
(Mine includes the rum flavoring and buttermilk.)

Corn & Potato Chowder The Crock-Pot Version

2009-11-23T12:27:00.000-08:00

Ingredients

•5-6 Potatoes,
diced into 1/2" -1" cubes
•4 cups frozen corn
•2 small cans chopped green chilis
•1 jar roasted red bell peppers, seeded and chopped
•1 medium onion, chopped
•8 cups chicken broth or stock
•1/2 cup butter or margarine
•6 Tbsp flour
•1 1/3 cups dry milk
•2-4 cups shredded sharp cheddar cheese
•1 Tbsp (or to taste) Tony Chashere's© Creole Seasoning

Garnish
•Crumbled bacon
•Chopped Chives

Instructions
1. Combine potatoes, corn, green chilis, red bell pepper, onion,
and chicken stock in crock pot.
2. Cook at desired setting. (I usually set the pot on slow for 8 hours.)
3. About one hour before serving: drain most of the vegetable stock from the crock pot and set aside. (Do leave a bit of liquid with the vegetables.)
4. Melt the butter or margarine and make a roux by whisking in the flour. Using the wire whisk, add the vegetable/chicken stock and combine thoroughly. Continue to cook over medium heat.
5. Add dry milk and cheese. Continue stirring over medium heat until the mixture comes to a boil. Remove from heat and pour the mixture into the crock pot, combining thoroughly with the liquid and vegetables remaining in crock pot. Season as desired.
6. Allow to cook an additional 1/2 hour for flavors to combine.
7. Garnish with bacon and chives.

French Onion Soup

2009-11-06T17:39:00.000-08:00

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 . . .

2009-08-13T16:02:00.000-07:00

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.

the Chocolate Cake!

2009-06-11T20:04:00.000-07:00

Ingredients:
• 1 (18 oz.) pkg. chocolate cake mix
• 1 (3.4 oz.) pkg. instant chocolate pudding mix
• 4 large eggs
• 1 Tbsp instant coffee
dissolved in 3/4 c. warm water
• 1/2 cup canola oil
• 1/2 cup sour cream
• 2 cups white chocolate chips
• 1 cup semi-sweet chocolate chips
• 6 Tbsp milk (divided)

Instructions:
• Preheat oven to 350 degrees. Lightly grease a 12 cup bundt cake pan.

• Combine cake mix, pudding mix, eggs, coffee mixture, oil and sour cream in a large bowl; beat with an electric mixer on high for about 2 minutes.

• Pour the batter into the prepared pan and bake for 40 minutes or until toothpick comes out clean.

• Cool cake completely.

• For icing/glaze: combine white chocolate chips and 4 Tbsp milk. Microwave on medium power at 30-second intervals until chips are completely melted. Stir well.

• Pour warm glaze over cooled cake.

• Melt semi-sweet chocolate chips with 2 Tbsp milk in the same way.

• Pour melted chocolate into a zip-lock bag and close.

• Cut the very corner of the zip lock bag to create a piping bag.

•Drizzle/pipe the chocolate atop the white icing.

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

2009-04-16T11:59:00.000-07:00

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

2008-11-29T09:44:00.000-08:00

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

2008-11-20T08:08:00.000-08:00

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

2008-11-19T09:11:00.000-08:00

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

2008-11-19T09:06:00.000-08:00

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

2008-10-12T14:27:00.000-07:00

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

2008-10-10T14:41:00.000-07:00

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

2008-09-23T06:37:00.000-07:00

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

2008-09-18T13:19:00.001-07:00

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

2008-05-30T10:35:00.000-07:00

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

2008-05-04T06:09:00.000-07:00

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

2008-05-02T10:51:00.000-07:00

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

2008-02-26T11:16:00.000-08:00

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

1 - 15 oz. can whole kernel corn

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 and corn, 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

2008-01-20T14:46:00.000-08:00

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

2007-11-19T10:43:00.000-08:00

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

2007-11-04T16:53:00.000-08:00

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

2007-10-15T14:22:00.000-07:00

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.