Peppermint Bark

This is the second version of peppermint bark, I made without a recipe. It wasn't until I had the chocolate spread into the pan that I saw a recipe for it on the pack of the peppermint extract box. That is where the red and green food color swirling came from-I would never have thought to do that on my own and they said to use one or the other but I used both. My recipe is almost their exact recipe, but I used less extract.



1 (12 oz.) pkg. white chocolate chips
1/2 tsp. peppermint extract
1/2 c. peppermint candy, crushed

1. Line 9x13 baking dish with wax paper, set aside.
2. Melt chocolate in double boiler until smooth. Mix in extract. Pour chocolate into baking dish and spread into pan in an even layer.
3. top with crushed peppermint candy. Refrigerate 30-60 minutes or until set.
4. When set, lift out of pan, remove paper and break into pieces.

Double Chocolate Peppermint Bark

Just when I thought I was done baking for Christmas, I went and did some more. My neighbor was talking about peppermint bark last week and it's been in my head ever since. What can I say? I couldn't help myself...I made two versions of peppermint bark and here is the first version. It's not hard and I didn't use a recipe. I think maybe it could use a tad more peppermint extract, but I'll let you and my neighbor decide if it is strong enough.



1 (12 oz.) pkg. semi-sweet chocolate chips
1 (12 oz.) pkg. white chocolate chips
1 tsp. peppermint extract (I used McCormick's Pure peppermint extract)
1/2 c. peppermint candy, crushed

1. Line 9x13 baking dish with waxed paper and set aside.
2. In a double boiler, melt semi-sweet chocolate. Once chocolate is melted, add 1/2 tsp. extract and mix in thoroughly. Pour into prepared pan and refrigerate until set, about 30-60 minutes.
3. Once semi-sweet layer is set, melt white chocolate in double boiler until melted. Mix in 1/2 tsp. extract. Pour white chocolate over semi-sweet set chocolate, spreading evenly over top.
4. Top with crushed peppermint candy and refrigerate until set, an additional 30-60 minutes. Once set, lift out of pan and remove wax paper. Break into pieces. Store in an airtight container at room temperature.

Honey Oat Cookies Dog Treats

This is the other dog treat I made for our English bulldogs this year for Christmas. They love treats and any reason to spoil them, I love!!



1 c. oatmeal
1 1/2 c. whole wheat flour
1/2 c. honey
1/2 c. water
1/2 tsp. cinnamon

1. Mix together oatmeal and whole wheat flour together.
2. Blend honey, water and cinnamon in a small bowl and slowly mix with dry ingredients.
3. mix until a stiff dough is formed, adding more flour if needed.
4. Place dough on floured counter and roll out to 1/2 inch thickness.
5. Cut into shapes with desired cookie cutter and place on ungreased cookie sheet.
6. Bake at 350 degrees for 20 minutes or until crisp.

Cheesy Treats Dog Biscuits

I make our English bulldogs homemade dog treats at Christmas, for the last couple of years now. I make them treats a couple other times during the year too, but to make them at Christmastime, is now a tradition. Last year, my mom and I made quite a few different one, but this year, I just made two and here is one.



1 c. whole wheat flour
1 c. cheese, shredded
2 tbsp. Brewer's yeast
1 c. skim milk

1. Mix together flour, cheese and yeast.
2. Slowly stir in milk to form a stiff dough.
3. Place dough on a floured counter and roll out to 1/2 inch thickness.
4. Cut into shapes with desired cookie cutter and place on ungreased cookie sheet.
5. Bake at 350 degrees for 20 minutes or until crisp.

Cosmo Cocktail Cookie Bars

One more new recipe this year. It is really good and really refreshing with its punch of citrus flavors during a season of all the rich goodness of all the cookies and candies. I found it in a magazine that featured some recipes from McCormick's.



2 1/2 c. flour, divided
2/3 c. powder sugar
1 tbsp. finely grated lime peel
1/4 tsp. salt
3/4 c. (1 1/2 sticks) cold butter, cut into pieces
4 eggs
1 1/2 c. granulated sugar
1 can (6 oz.) frozen cranberry juice concentrate, thawed
1 tsp. pure orange extract
Extra powder sugar
Extra grated lime peel

1, Mix 2 c. flour, powder sugar, lime peel and salt in a large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Press mixture evenly into greased, foil-lined 13x9 baking pan. Bake in preheated oven at 350 degrees for 20 minutes or until edges are golden brown.
2. Meanwhile, mix eggs, sugar, juice and remaining 1/4 c. flour and extract in a large bowl until well blended. Pour evenly over hot crust.
3. Bake 15-20 minutes or until filling is set. Cool in pan on wire rack. Sprinkle with extra powder sugar and lime peel. Cut into bars.

36 servings

Homemade Caramels

I've always wanted to make caramels, but just never have. I think I always thought it just took a long time to cook the mixture and was afraid I'd burn it somehow. Homemade caramel is really easy to make. I found this particular recipe in my Mormon Handicraft recipe binder. They are really soft caramels and just so good.



1 1/3 c. Light Karo Syrup
1/2 lb. (2 Sticks) butter
1 pt. heavy cream
2 c. sugar

Combine all ingredients in a heavy saucepan on high heat, stirring constantly until mixture comes to a boil. Stir occasionally for 7 minutes. Turn heat down to medium heat and cook to soft ball stage (soft ball stage-drop a small mount in cold water and it should be soft but hold together.) Remove from heat. Pour into a buttered 9x11 pan. Cool in fridge for two hours. Cut and wrap in waxed paper.

OPTION:
Add 4 squares of Baker's chocolate as you put it on to cook. Add 1 tsp. vanilla extract when you take it off the heat, to make chocolate caramel. (I haven't made this version but I'm sure it is just as good.)

Chocolate-Filled Cookie Bonbons

This one is new this year too. Our family loves the Cadbury mini eggs and when we found them at the store in Christmas colors as Thanksgiving, we went out and bought about a dozen bags for our huge family-only hardly any of the bags were opened so we all brought some home with us. This recipe was found on the back of the package, too.



6 tbsp. margarine, soft
1/3 c. light brown sugar
1/4 c. granulated sugar
1 egg
1 tbsp. milk
1 tsp. vanilla extract
3/4 c. flour
1/4 tsp. baking soda
1/4 tsp. salt
1 c. pecan/walnut pieces
1/2 c. oats
1/2 c. coconut
36 Cadbury Chocolates

1. Heat oven to 350 degrees. Line 36 mini muffin cups with paper liners. Line cookie sheet with waxed paper.
2. Beat butter and sugars in a large bowl. Add egg, milk and vanilla. Stir in flour, baking soda, and salt. Stir in nuts, oats and coconut.
3. Drop dough by rounded spoonfuls onto prepared baking sheet. Refrigerate 5-10 minutes or until easy to handle. Shape each dough mound around chocolate pieces, covering completely. Shape into a ball, roll in choice of coating (coconut, nuts, powder sugar). Place in muffin cups.
4. Bake 14-15 minutes or until set. Cool completely in pans on wire rack.

3 dozen bonbons

St. Nick's Dove Sticks

Another new recipe this year. I got it off the back of a package of a large bag of Peanut M&M's and they sounded so good, I had to give them a try. They were easy enough, but I found that as I cut them into bars the crust didn't hold together very well. It wanted to crumble more than I planned. That aside, they are quite good.



1 (12.6 oz) Peanut M&M's
1 bag Dove Milk or Dark Chocolate Miniatures
1 c. creamy peanut butter
2 1/2 c. powder sugar
2 sticks butter
2 1/2 c. graham cracker crumbs
1 greased 15x10x1 cookie sheet

1. Combine butter, sugar, peanut butter and crumbs in a bowl and mix thoroughly. Press mixture into bottom of cookie sheet.
2. Melt unwrapped chocolates in microwave for 90 seconds or until smooth OR in a double boiler to help prevent scorching. Pour melted chocolate on top of mixture and smooth with a spatula.
3. Place red and green Peanut M&M's on top of chocolate.
4. Refrigerate to set chocolate, about 1 1/2 hours. Cut and serve.

48 sticks

Spritz Cookies

Spritz cookies are another family tradition for as long as I can remember. Mom and I made them every year. This year is no different, just without Mom since we live in different states, but if we lived nearby, you can bet we'd make them together.

(From Left to Right: Holly & berry wreath, yellow star, blue snowflake with candy pearls, red heart &green Christmas tree with red hot and little gingerbread men sprinkles)


1 c. powdered sugar
2 sticks unsalted butter (1 cup)
1 egg
1 tsp. vanilla extract
1/2 tsp. almond extract
2 tsp. baking powder
2 c. flour
Sprinkles of choice

1. Preheat oven to 350 degrees.
2. In a mixer, add sugar and butter. Mix until light and fluffy. Add egg, vanilla and almond extracts and mix to incorporate.
3. Measure in the baking powder and mix. Add the flour, 1 cup at a time and mix until combined.
4. Using a cookie press, press cookies onto ungreased cookie sheets. Top with sprinkles.
5. Bake for 5-8 minutes; just until firm, but not browned yet.
6. Remove immediately to cooling racks.

NOTE: Recipe from www.foodnetwork.com.

Cranberry Swirl Biscotti

Last year, was the first year I tried this recipe and I sturggled with the dough a bit, falling apart. This year, I struggled with transferring the roll to the baking sheet. It is not firm and stretches and pulls and can pull apart easily. However, one you can get it baked and set up, it turned out really yummy. I found the recipe originally on the Taste of Home Website.



2/3 c. dried cranberries
1/2 c. cherry preserves
1/2 tsp. cinnamon
1/2 c. butter, soft
2/3 c. sugar
2 eggs
1 tsp. vanilla
2 1/4 c. flour
3/4 tsp. baking powder
1/4 tsp. salt

GLAZE:
3/4 c. powdered sugar
1 tbsp. milk
2 tbsp. butter, melted
1 tsp. almond extract or orange extract

1. In food processor, process cranberries, preserves and cinnamon. Process until smooth and set aside.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well.
3. Divide dough in half. On floured surface, roll each portion into a 12x8-inch rectangle. Spread each with cranberry filling; roll up jellyroll style, starting with short end.
4. Place seam side down 4-inches apart on lightly greased baking sheet. Bake at 325degrees for 25-30 minutes or until light brown.
5. Carefully transfer to cutting board; cool 5 minutes. Cut into 1/2-inch slices with serrated knife. Place 2-inches apart on lightly greased baking sheet and bake 15 minutes or until centers are firm and dry. Remove to wire rack.
6. In a small bowl, mix glaze ingredients together and drizzle over warm biscotti. Cool completely. Store in airtight container.

Makes 2 1/2 dozen

Chocolate Fruitcake

I have made this recipe for about 5 years now, every Christmas. I'm not a fruitcake plan but this isn't your average, ordinary fruitcake. I implore you to try it before you knock it. The recipe was featured in a book by Debbie Macomber, "There's Something About Christmas" about a young reporter travelling to different areas of the country interviewing the finalist in a fruitcake contest. She doesn't even like fruitcake, but the assignment requires her to taste each finalist's recipe and she soon learns that not all fruitcakes are created equal. I've made a few changes, but both options are listed.



In a large bowl, (or two) combine the following ingredients:
2 c. maraschino cherries, halved
2 c. dates or raisins (I like to use Craisins)
2 c. pineapple tidbits, well drained
1 c. coconut
2 c. walnut pieces
2 c. pecan halves
2 (12 oz. each) pkg. semi-sweet chocolate chips

In a third bowl, combine the following ingredients and mix at low speed for 30 seconds and then on high for 3 minutes:
3 c. flour
1 1/2 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
3/4 c. shortening
3/4 c. butter
2/3 c. Creme de Cocoa (plus extra) or chocolate syrup
1/2 c. cocoa powder
9 eggs

Pour batter over fruit and nuts mixture and mix well. Pour into two well-greased loaf pans and bake at 275 degrees for 2 1/2 to 3 hours. After two hours of baking, check with a toothpick every 15 minutes.

When cool, set each loaf on a large piece of plastic wrap and pour a jigger of Creme de Cocoa over them (soaking a cheesecloth with creme and then pour extra over top and wrapping in plastic wrap seems to be a little less messy). Wrap tightly and place inside a ziploc bag and keep refrigerated for at least a couple days longer if time allows.

NOTE: Mini loaf pans, baking time is about 1 1/2 hours; cupcake pans about an hour.

I am able to get 8 mini loaves, 12 cupcakes and 1 large loaf out of this recipe. The large loaf is only about half the height of a regular loaf, however.

Peanut Butter Balls

This one is a family tradition. My mom and I have been making these for years and even though we are in separate states, we both still continue the tradition and make them at our respective homes.



2 c. powdered sugar
1 c. peanut butter
1/4 c. butter or margarine, soft
1 (12 oz.) pkg. chocolate chips

1. Mix together sugar, peanut butter and butter until well mixed. Roll into 1" balls and set aside.
2. In double boiler, melt chocolate.
3. Drop each ball into chocolate and roll around to coat completely. Put on wax paper lined cookie sheet and allow to cool and set. (I let them set up in the fridge and then I transfer them to an airtight container and put them in the freezer until I'm ready to put them on my treat trays.)

4 dozen

Oreo Cookie Balls

This is the first year for this treat. They are really good. A little mint Oreo cookie ball, but the mint isn't overpowering. It is just right. However, I couldn't find Almond Bark, so I used Ghiradelli's Peppermint Bark. So, instead of a nice white chocolate coating mine was a light brown, but it's all good. They are just as yummy. If you wanted, you could even use a bag of white chocolate chips and add 1 tsp. of peppermint extract. This one will definitely make an appearance on next year's Christmas treat tray.



1 pkg. Oreo cookies
1 (8 oz.) pkg. cream cheese
4 oz. White chocolate almond bark (or 1 pkg white chocolate chips with 1 tsp. peppermint extract; I used Ghiradelli's Peppermint Bark so instead of a white coating they are in a light brown coating)

1. Process cookies until fine crumbs in food processor.
2. Add cream cheese and blend until dough-like.
3. Chill for 15 minutes. Roll into 1" balls and chill for another 15 minutes.
4. Melt chocolate. Dip chilled balls in chocolate to coat. Set on waxed paper to set, about 30 minutes. Sprinkle with sprinkles before set, if desired (I used red, green and white jimmies).

2-3 dozen (I got almost 5 dozen)

Iced Pumpkin Cookies

I LOVE these cookies. They are so soft and not too sweet. I've been making them for about five years now and I make them at Thanksgiving and Christmas.



1 c. sugar
1 egg
1 c. shortening
1 tsp. vanilla extract
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1 c. canned 100% pure pumpkin
White cookie icing

1. Preheat oven to 350 degrees. Grease cookie sheets if not non-stick.
2. In a large bowl, mix sugar, egg, shortening and vanilla.
3. Sift together flour, baking soda, baking powder, salt and cinnamon. Stir into creamed mixture and then stir in pumpkin.
4. Spoon dough onto cookie sheets.
5. Bake for 10-12 minutes; remove from cookie sheet immediately to cooling racks to cool.
6. Once cookies are completely cool. drizzle icing on top. (I put it on in a swirl design and I use a small melon ball size scoop for smaller cookies that I bought from Pampered Chef)

4 dozen

Lemon Bells

This is also the second year I've included these on my Christmas treat tray. The lemon and softness of the cookie just give you something light and refreshing. Something different from all the other rich, gooey goodies.



Cookie:
1/2 c. butter flavored shortening
1 c. sugar
1 egg
1 1/2 tsp. lemon extract
1/2 c. sour cream
1 tsp. lemon peel
2 3/4 c. flour
1/2 tsp. baking soda
1/2 tsp. salt

Icing:
1 1/2 c. powder sugar
6 tbsp. butter
3/4 tsp. lemon extract
3 drops yellow food coloring
3-5 tbsp. milk
yellow sugar sprinkles

1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and extract. Stir in sour cream and lemon peel. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well. Divide dough into 3 balls, cover and chill 3 hours.
2. Remove one ball at a time and roll our to 1/4" thickness on floured surface. Cut into bells or stars and place on cookie sheet.
3. Bake at 375 degrees for 6-8 minutes until edges are light brown. Cool on wire rack.
4. Combine icing ingredients, ice cookies and sprinkle with sugar.

9 dozen

Gumdrop Fudge

This is the second year I've made this treat for my Christmas treat tray and I made two batches. DOTS has a Christmas version that are just red and green with white tops-flavors are cherry, lime and vanilla. Needless to say, I had to do a "Christmas" flavored one and a regular DOTS flavored one. It is so easy and quite good. It's not too rich and for someone who never really cared for white chocolate, I really enjoy this.



1 1/2 lbs. white chocolate (2-12 oz. pkgs. of white choc. chips)
1 (14 oz.) can sweet condensed milk
1/8 tsp. salt
1 1/2 tsp. vanilla extract
1 1/2 c. gumdrops, cut in half (2 lg. boxes of DOTS or you can use the spiced gumdrops if you can find them)

1. Line a 9" square pan with foil.
2. In a large saucepan, heat chocolate, milk and salt over low heat until melted. Remove from heat, stir in vanilla and gumdrops.
3. Spread into pan. Cover and refrigerate until firm. Use foil to lift out of pan; cut into 1" squares. Store in airtight container at room temperature.

Chicken Pot Pie

Nothing says comfort food like a fresh, hardy chicken pot pie. This is a great recipe that I tweaked just a bit to my liking since I don't care much for peas. It is from the kitchen of Melinda R. of Tolleson, Arizona and was posted on one of my survey websites called MySurvey.com.



Pie crust:
2 c. flour, plus extra
3/4 c. shortening
3/4 tsp. salt
1/3 c. water

Filling:
6 tsp. butter
6 tbsp. flour
1 c. half & half
1 c. peas and carrots
1 c. chopped onion
2 c. chicken broth
2 c. potatoes, diced
2 c. chicken, shredded

1. Prepare pie crust and split dough in half. Roll each half out to about 1/8 of an inch thick, creating two crusts, a top and a bottom. Spray pie plate with cooking spray and place one crust in plate pressing up sides.
2. Grill, boil or bake chicken. Allow to cool and then shred.
3. Melt butter in large saucepan, add onion and cook until soft. Add flour and chicken broth and bring to a boil, about 4-6 minutes. Once boiling, add half & half, potatoes, peas, carrots and cooked chicken. Let simmer until thickened, about 5 minutes.
4.Spoon mixture into pie crust already in pie plate. Cover with second pie crust and seal edges. Bake in oven at 350 degrees for 30-40 minutes or until golden brown. Allow to cool 15-20 minutes and serve.

NOTE: I don't like peas, personally, so I add corn instead of peas. I also add black pepper and garlic powder to season the mixture to taste while it cooks before adding to the crust.

Libby's Pumpkin Roll

This is the first time I've ever made this delectable dessert, but my aunt has made it a number of years at Christmastime and shares them with family. This year, I made it for Jarom's work Christmas party and an extra one for our neighbors. The filling reminds me of the cream cheese frosting on a Cinnabon cinnamon roll...so creamy and sweet.





CAKE:
3/4 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3 large eggs
1 c. sugar
2/3 c. Libby's 100% Pure Pumpkin
1 c. chopped walnuts (optional)
Powder sugar for dusting

FILLING:
1 pkg. (8 oz.) cream cheese, softened
1 c. sifted powdered sugar
6 tbsp. butter or margarine, softened
1 tsp. vanilla extract
Powdered sugar for topping

FOR CAKE:
1. Preheat oven to 375 degrees. Grease 15x10 jelly roll pan or cookie sheet with four raised sides; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar and set aside.
2. Combine flour, baking powder, baking soda, cinnamon, clove and salt in a small bowl and set aside. (I'm not a big fan of clove, so I doubled the cinnamon.) Beat eggs and sugar in a large mixing bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
3. Bake for 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off waxed paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. (I find it easiest to sprinkle the cake with the powdered sugar and then lay the towel over the top and gently with pot holders pick it up with the pan and turn upside down, then lift the pan up and peel away the paper.)
FOR FILLING:
Beat cream cheese, powdered sugar, butter and vanilla in small mixing bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over entire cake-edge to edge. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. (I find that once I've re-rolled the cake after adding the filling that if I lay out a piece of plastic wrap on the counter and then place the cake on top it is easier to wrap. For a festive touch when giving away, I tie the edges with festive ribbons.)

NOTE FROM LIBBY'S:
If you want to make more than one pumpkin roll, this recipe can be doubled. Libby's does not recommend tripling or anything larger than doubling this recipe. If you double the recipe-each roll needs 2 1/2 cups of cake batter and 1 3/4 cup of filling each. Bake times still remain the same.

Bubba's Country-Fried Steak & Gravy

I just tried this recipe this evening. I made it for Jarom, my husband. He has always really enjoyed country fried steak, so when I saw the recipe from Paula Deen in the the "Food Network Favorites" recipe book my neighbor lent to me, I had to write down and keep in in my recipe box to make some time for him. He enjoyed, but I'm not really into this kind of thing, so I can't tell you how good it is. However, knowing Paula Deen, it is sensational! One minor difference in mine, is that the gravy is made from a packet. Gravy has never been my strongest cooking trait. I did try to make the one in the recipe, but I messed it up and so I fell back on a trusty mix I had in a drawer.



1 1/2 c. flour, plus 1/4 c.
1/2 tsp. black pepper
8-4 oz. tenderized beef round steaks (have your butcher run through cubing machine)
1 1/4 tsp. Paula's House Seasoning
1 tsp. seasoned salt
3/4 c. vegetable oil
1 1/2 tsp. salt
4 c. water
1/2 tsp. monosodium glutamate (recommended: Ac'cent)
1 bunch green onions or medium yellow onion, sliced

PAULA'S HOUSE SEASONING:
1 c. salt
1/4 c. black pepper
1/4 c. garlic powder

Mix together and store in an airtight container for up to 6 months.

1. Combine 1 1/2 c. flour and 1/4 tsp. pepper in a small bowl. Sprinkle one side of meat with House Seasoning and the other side with seasoned salt and then dredge meat in flour mixture.
2.Heat 1/2 c. oil in large skillet over medium-high heat. Fry steaks in batches, adding more oil as needed, until browned, about 5-6 minutes per side. Remove each steak to a paper towel-lined plate to drain.
3. Make the gravy by adding the remaining 1/4 cup flour to pan drippings, scraping bottom with a wooden spoon. Stir in remaining 1/4 tsp. pepper and salt. Reduce heat to medium and cook, stirring frequently until flour is browned and mixture is bubbly. Slowly add water and monosodium glutamate, stirring constantly. Return steaks to skillet and bring to a boil over medium-high heat. Reduce heat to low and place onions on top of steaks. Cover pan and let simmer 30 minutes; serve.

Kitchen Tip: Beef round steaks come from the upper leg of the cow, with lean dense meat that definitely benefits from a quick run through the butcher's cubing machine-or a pounding with the rough side of a meat mallet.

4 servings

Marshmallow Fruit Dip

My Aunt Teresa makes this dip for fruit whenever we have a party. It is really good! It is from Cindy Steffen of Cedarburg, Wisconsin and the recipe was printed in a Taste of Home cookbook.

1 pkg. (8 oz.) cream cheese
1 carton (6 oz.) cherry yogurt
1 carton (8 oz.) frozen Cool Whip, thawed
1 jar (7 oz.) marshmallow creme
Assorted fresh fruit

1. beat cream cheese and yogurt until blended.
2. Fold in whipped topping and marshmallow creme.
3. Serve with fruit.

5 cups

Whole Wheat Banana Bread

I really enjoy banana bread, but I didn't have enough flour until I realized I had wheat flour. I don't remember where I found the recipe but I found it online. I looked specifically for whole wheat banana bread recipes so that I could use the right amount of wheat flour. It is really good. You can't even tell that it is made with whole wheat flour-it tastes like regular banana bread. It is slightly darker, but that is all. It's moist and yummy.



1/2 c. unsalted butter, at room temperature
1/2 c. light brown sugar
3/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 tsp. vanilla extract
1 1/2 c. bananas, mashed (about 3-4)
1/4 c. honey
2 large eggs
2 c. whole wheat flour
1/2 c. walnuts, chopped (optional)
1 c. chocolate chips (optional)

1. Preheat oven to 350 degrees. Lightly grace 9x5 pan or mini loaf pans.
2. Beat butter, sugar, baking soda, salt, cinnamon and vanilla extract in medium bowl until smooth. Add bananas, honey and eggs and beat until smooth and mixed in. Add flour, one cup at a time, until all mixed. Add walnuts and chocolate chips. Spoon into pan and let rest at room temperature for 10 minutes.
3. For large loaf pan: Bake for 50 minutes and then lay a piece of foil across the top and bake an additional 10-15 minutes or until toothpick inserted in center comes out clean. For mini loaf pans: Bake about 25-30 minutes or until toothpick inserted in center comes out clean.
4. Remove from oven and allow to cool 10 minutes before turning out onto rack to cool completely.

1 large load, 8 mini loaves

Chicken Pot Pie

This recipe comes from Melinda Tolleson from Arizona, and the MySurvey Member Recipes section. It is delicious. I only made one change and that was to toss the peas and add corn. Sorry pea lovers, I just don't like them, but you can keep them if you want. Jarom and I made this late one night when we didn't really eat dinner and were hungry. We don't cook together often but we have fun when we do. The only problem is our kitchen is so small that we bump into each other more than we cook-perhaps that is half the fun.

6 tsp. butter
6 tbsp. flour
1 c. half & half
1 c. peas and carrots (I used 1/2 can of corn and cut up 2 fresh carrots)
1 c. chopped onion
2 c. chicken broth
2 c. potatoes
2 c. chicken

Pie Crust:
2 c. flour, plus a handful
3/4 c. vegetable shortening
3/4 tsp. salt
1/3 c. water

1. Grill, boil or bake chicken-(I actually bought a rotissery chicken from the store and just peeled off the skin and took the meat off the bone). Melt butter in a large saucepan, add onion and cook until soft. Add the flour and chicken broth and bring to a boil, about 4-6 minutes. Once boiling, add half & half, potatoes, peas (corn), carrots and cooked chicken. Let cook to simmer.

2. Finally, while simmering, create your pie crust. You will need to pieces.

3. Place one pie crust in a pie plate and add chicken filling. Add top crust, crimp edges and seal. Bake in oven at 350 degrees for 30-40 minutes or until golden brown.

6-8 servings

Gina's Brown Sugar Bacon

I saw this recipe on the Food Network while watching "Down Home With the Neely's". They wer making breakfast and eveything sounded so good. I originally planned to make the whole breakfast in April when Jarom's parents were visiting and then they didn't come down, so I just held onto it and put away for another time. Well, that time came earlier this month when my cousins came for the night on their drive back home from Southern California. It is a bit on the spicy side to for me, so next time I will have to tone it down a bit, but Katie called and asked for the recipe last week because she had a craving for it. After they left, I took some to the neighbors and they raved about it too. Enjoy!! Thanks Pat & Gina for this awesome recipe!!

1/4 c. light brown sugar
1/2 tsp. cayenne
1/4 tsp. black pepper
1/2 lb. thick-cut bacon, 8 slices

1. Preheat oven to 375 degrees.
2. Mix brown sugar, cayenne, and black pepper together in a medium bowl. Add bacon and toss.
3. Line a baking sheet with a wire rack (I also added a sheet of waxed paper under it to help with cleanup and less cooked-on sugar) and lay bacon on the rack. Patt any remaining spice mixture on the bacon. Put the baking sheet on the top rack of the oven and bake until crisp, about 15 minutes. Remove from the oven to a serving dish and let cool slightly before serving.

8 Servings

Sorry for the Long Absence

Hi everyone!

I'm sorry for the long absence. I have just been busy with all kinds of crafts and and sewing trying to finish gifts for weddings. This year we have had a number of engagements and weddings in my family and we are still going. The next two months will be a marathon of travel to attend weddings. I prefer to make my gifts. I just think they are more personal and I put a lot of time, effort and love into them.

I have been cooking, but I haven't been trying a lot new recipes. I have a few here that I have made and really enjoyed and I will share them in the posts to follow. Now that it is summer, I don't really cook. The Northern California heat is just too much for me to have any ambition to cook-we have had several days in the 100's and the rest in the 90's. For this Pacific Northwest Columbia River Gorge girl that is just TOO HOT! I will cook if I'm planning a party or we have guests but if not, is easy frozen dinners, salads, fruit, etc.

I've come up with one of my own recipes. I had this cookie by Lofthouse called Strawberry Shortcake Cookies and I loved them. The company will not release it's recipe, so I searched the internet for one but just couldn't find one that seemed right. I decided to go into the kitchen and start playing around. My first try was a success. i have tweeked it a bit since then, and I'm imcredibly happy about it. In fact, I have plans to create other cookies with variations of my recipe for a Orange Cream, Banana Cream, Upside Down Pineapple, Coconut, etc. I haven yet to turn these ones into reality but I will when the weather cools down. i want to share my recipe, and I have with a few select ones, but I'm not ready to give it to the world just yet. I'm sorry, you will have to wait a bit longer. My neighbor says they are her favorite and everyone else that has had them has really enjoyed them. I'm even considering entering a contest I saw in a magazine with it. We'll see. I have so much on my plate and calendar right now that I don't know that I really have the time.

Without further ado, I'll get to posting my two most recent recipes that I've tried and enjoyed. I'll try to keep up on my posts.

Happy Summer!!

Grandma's Strawberry Rhubarb Pie

My husband has been wanting a strawberry rhubarb pie but he always seems to want it when rhubarb is not in season. Since it is in season now, I thought I'd go ahead and make the pie but instead of cooking after if is all assembled, I chose to vacuum seal and freeze it until he is ready for me to bake it.

However, this first time making this pie, I made two-one to freeze and one to bake--for our neighbors who just had their kitchen redone so I did it as a celebratory pie for them. I have never made this pie before so this recipe I found on www.foodnetwork.com. This particular recipe was part of the "Great American Pie Cook-off" created and submitted by Valerie Enters.

I did make a few changes or substitutions. The recipe received great reviews with a couple exceptions. One being that it was a bit too runny, so instead of using tapioca as the recipe calls for, one commenter suggests using 6 tbsp. of cornstarch. The second exception being that it was a bit on the tart side. Because I don't want the pies to be too tart, I'm substituting the lemon zest and juice it calls for with orange zest and juice.

Strawberry Rhubarb Pie


2 1/2 c. red rhubarb, fresh, chopped (about 1/2 inch thick and 1 inch long)
2 1/2 c. strawberries, fresh, chopped (larger chuncks than rhubarb)
1 1/2 c. sugar
2 tbsp. tapioca OR 6 tbsp. cornstarch
1 tbsp. flour
1/2 tsp. lemon zest OR orange zest
1/2 tsp. lemon juice OR orange juice
1/2 tsp. ground cinnamon
1 tsp. vanilla extract OR 1 vanilla bean, split and scraped*
3 tbsp. butter, cubed small
1 egg white, beaten with 1 tsp. water

1. Prepare pie crust. Place one crust in pie plate and put in refrigerator until ready to add pie filling. Keep second pie crust in fridge until ready to cover pie filling.
2. Mix rhubarb, strawberries, tapioca/cornstarch, sugar, flour, zest, juice, cinnamon and vanilla. Mix well in a large bowl and pour into chilled crust.
3. Dot the top of the pie filling with butter. Brush edges of pie crust with egg white wash.
4. Roll out second pie crust and place over pie filling. Crimp edges to seal.
5. Bursh with egg wash and garnish with sugar.
5. Collar pie with foil of metal pie collar and bake at 425 degrees for 15 minutes. Decrease temperature to 375 degrees and bake an additional 45-50 minutes, or until the filling starts to bubble. Let cool before serving.

8 servings

*Vanilla beans tend to be stronger in flavor and I prefer to use it rather than vanilla extract, but that is my preference.
**In my baking, if I don't have vanilla bean to use I like to use French vanilla extract-it has a bit of a sweeter taste and just gives it a little something extra. A little something special. Of course, it is my preference.

Strawberry Rhubarb Pie Filling


Strawberry Rhubarb Pie Filling Dotted with Butter

Pork Dumplings

These are wonder little eggroll or pot sticker type dumplings, depending on how you choose to cook them. Fried in oil they are more like an eggroll and steamed more like a pot sticker. You don't have to use pork, but any meat of your choosing.

-Marinate pork loins, shredded (marinade is the entry preceeding this one)
-1 pkg. Broccoli cole slaw mix (or you can use a mixture of your liking with shredded cabbage and carrots.
-Dumpling or wonton wrappers
-Small dish of water

1. Blanch or gently stir fry cole slaw mix or vegetable with 2 tbsp. water for about 2minutes. Remove, drain and place on paper towels to soak any remaining water.
2. Place a wonton wrapper, place 1 tbsp. or shredded pork and same amount of vegetable mix.
3. FOR DUMPLINGS: Fold up like a burrito, bringing bottom corner up, folding left and right corners over and roll up-seal with a bit of water to the edges.
FOR POT STICKERS: Bring opposite edges together above filling to resemble that of a taco shell. Press edges together and create pleats; pinch pleats together to seal. Genlty press the around the filling, eliminating any air pockets.
4. Cooking DUMPLINGS #1: Heat oil in deep fryer, adding 2-3 dumplings, one at a time to fryer. Cook evenly on both sides, 1-2 minutes each until golden brown. Remove to paper towels to remove excess oil.
Cooking DUMPLINGS #2: In a Dutch oven double boiler or some other large pan with a lid, place a lightly oiled metal steamer over an inch of water (creating a double boiler). Bring the water to a boil. Place dumplings in pan, careful that they don't touch or they will stick together, cover and steam cook 8 minutes.
Cooking POT STICKERS: Heat 1 1/2 tsp. of oil (vegetable or peanut) in a large skillet over medium-high heat. Place pot stickers in skillet and cook about 2 minutes-be sure edges don't touch or they will stick. Add 1/4 c. water and immediately cover pan with lid-reduce heat to medium. Cook pot stickers for about 6 minutes. Remove cover and return heat to medium-high and cook off any remaining water and continue to fry until the sides are golden adn crispy, 2-3 minutes.

24 Dumplings/Pot stickers

Pork Dumpling Marinade

I love Asian foods-stir fries, dumplings, rice dishes, etc. I'm not big on soy sauce as it is too salty for me so I tend to opt for sesame oil and sesame seeds. This marinade can be used to not only as a marinad but as a sauce for dipping or in a crock pot to cook the meat of choice for your dumplings.

1/4 c. olive oil
1/2 c. sesame oil
1/4 c. soy sauce
1 tbsp. worstershire sauce
1 clove garlic, minced
1/2 tsp. black pepper
1/4 tsp. ground ginger
4 (1 lb.) boneless pork loins

1. Whisk together all ingredients.
2. At this point, you can place 4 boneless pork loins in a ziploc bag and pour in marinade to marinate overnight; OR place the pork loins and marinade into a crock pot and cook on high for 4 hours; OR use as marinate while reserving 1/4 cup as a dipping sauce for later.
3. Whne pork is done, remove from crockpot and juices and allow to rest and cool about 10 minutes, then shred pork.

Deviled Eggs

I have never made Deviled Eggs until this past Easter. I had to go off memory of watching my mom make then when I was growing up and using my tastes to come up with my filling. With that, here is what I came up with, of course there are as many versions of Deviled Eggs as there are people in the world. It is one of those foods that can be prepared a number of way with any number of ingredients.

6 Hard boiled eggs, shell removed
2 tsp. Dijon Mustard
1 tbsp. garlic powder
1/3 c. mayonnaise
Dash of Salt
Dash of Pepper
Paprika

1. Cut each egg in half, lenghtwise and remove yolk. Put yolks in a bould and eggs on a plate.
2. In the bowl with the yolks, add mayonnaise and mustard and mix well, until creamy and well blended. Stir in garlic powder, salt and pepper. Spoon mixture into plastic ziploc bag and snip a corner.
3. Squeeze mixture from bag into hard boiled egg whites until full. Sprinkle the tops with paprika and serve. Refrigerate until ready to eat and any leftovers.

12 eggs

Cranberry Chicken

I had come across a recipe for Cranberry Cutlets at some point over the holidays for using leftover cranberry sauce, but when I was ready to make it I forgot where I had seen the recipe, so I took the idea and made my own Cranberry Chicken.

1 can Whole berry cranberry sauce
1/4 c. onion, finely chopped
Dash of cinnamon
2 cloves garlic, minced
1/4 tsp. black pepper
8 chicken breasts

1. Mix together cranberry, onion, cinnamon, garlic and pepper.
2. Arrange chicken breasts in baking dish. Spoon 1-2 tbsp. of prepared sauce over each chicken breast and spread evenly over each breast.
3. Bake at 375 degrees for 45-60 minutes or until chicken is done and no longer pink in the middle.

NOTE #1: This dish serves will with rice and or a salad with dried cranberries on top.

NOTE #2: Any leftover sauce can be used on pork or turkey or cooked in a crockpot with turkey meatballs.

Chicken Basil Calzone

I found this recipe over the Christmas holidays in my Mom's recipes and thought it sounded really good. It was even better when I realized it came from the December 2008issue of Cooking Light. I really love pizza but it is so greasy and bad for you, so whenever I can find a healthier recipe I am more than willing to try it out. This one is good, but it is not my favorite. I didn't find them as easy to make as it reads, either. While, I made two with chicken, basil and garlic, I also made two with some fresh sliced mushrooms for my Jarom. I did not used any crushed red pepper for any of them.

2 garlic cloves, minced
1 lb. ground chicken breast
3/4 c. prepared pizza sauce
1/4 tsp. crushed red pepper
1/4 c. fresh basil, chopped
1 (13.8 oz.) can refrigerated pizza crust dough
1/2 c. shredded part-skim mozzarella cheese

1. Preheat oven to 425 degrees.
2. Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray; add garlic and chicken to pan; saute 5 minutes or until chicken is no longer pink, stirring to crumble. Stir in pizza sauce and pepper. Reduce heat and simmer 5 minutes, stirring occasionally. Remove from heat; stir in basil. Let stand 10 minutes.
3. Unroll dough onto a baking sheet coated with cooking spray; cut dough into fourths. Pat each section into an 8x6-inch rectangle. Divide chicken mixture evenly among rectangles; top each with 2 tbsp. cheese. Working with one rectangle at a time, fold dough in half over filling, pinching edges to seal. Repeat procedure with remaining rectangles.
4. Bake at 425 degrees for 12 minutes or until golden brown.

4 servings

NUTRITIONAL INFORMATION: 459 calories, 7.1g fat, 1.8g saturated fat, 39.1g protein, 56.4g carbohydrates, 3g fiber, 74mg cholesterol, 3.7mg iron, 919mg sodium, 111mg calcium.

Fruit Salsa with Cinnamon Tortilla Chips

This is another recipe that came with my Slap Chop and it got RAVE reviews from everyone! Because of the season, I had to change some of the fruits, but it was just as good...obviously.

2 kiwis, peeled & diced (I decided to use fresh pineapple that I cut up and froze from the summer season)
2 Golden Delicious apples, peeled, cored & diced (I used Fuji apples)
8 oz. raspberries (I used frozen and thawed them, and cut them in half)
1 lb. strawberries
2 tbsp. white sugar
1 tbsp. brown sugar
3 tbsp. fruit preserves, any flavor (I used cherry)
10 (10-inch) flour tortillas
Butter flavor cooking spray
2 c. cinnamon sugar

1. In a large bowl, combine fruits, sugars and preserves. Mix thoroughly. Cover and chill in the refrigerator for at least 15 minutes.
2. Preheat oven to 350 degrees.
3. Coat one side of each flour tortilla with butter flavored cooking spray. Sprinkle with cinnamon-sugar mixture and spray with butter flavored cooking spray again. Cut each tortilla into 8 wedges each. Arrange on ungreased cookie sheet.
4. Bake tortilla wedges in preheated oven 8-10 minutes until slightly golden. Allow to cool and serve with fruit salsa.

Zesty Chicken Tender Bites

This is another recipe that I found on the Taste of Home website. The actual recipe is "Zesty Chicken Wings" but the chicken breast tenders are healthier and bit cleaner to cook. I've cooked those little party chicken wings before and really did not like the mess they made or how they cooked. The chicken tenders turned out cook and I cut them into bite-size pieces.

1/2 c. corn syrup
1/2 c. ketchup
1/4 c. cider vinegar
1/4 c. Worcestershire sauce
1/4 c. Dijon mustard
1 small onion, chopped
3 garlic cloves, minced
1 tbsp. chili powder
16 chicken wings-regular size (I used about 2 lbs. chicken breast tenders)

1. In a large saucepan, combine all ingredients except chicken and bring to a boil. Reduce heat; simmer uncovered 15-20 minutes until thickened.
2. While sauce thickens, cut chicken wings into 3 sections; discard wing tips. Place wings in well-greased 15x10 baking pan.
3. Bake at 375 degrees for 30 minutes; turning once. Brush with sauce (reserve half of sauce) and bake 20-25 minutes longer or until juices run clear; turn and baste once.
4. Serve chicken with reserved sauce.

10-12 servings; 1 serving=4 pieces

NUTRITIONAL INFORMATION: 192 calories, 9g fat, 2g saturated fat, 37mg cholesterol, 360mg sodium, 16g carbohydrates, 1g fiber, 12g protein-(this information is for wings)

Peanut Butter Kiss Cookies

While this recipe is widely known and most have the Hershey's brand recipe, this recipe comes from the Taste of Home website and it calls for only five ingredients. FIVE! It is gluten free with absolutely no flour and makes two dozen cookies. They are every bit as yummy and soft as the Hershey's recipe, too. I was afraid they would be hard but I was very pleasantly surprised.

1 c. peanut butter
1 c. sugar
1 egg
1 tsp. vanilla extract
24 milk chocolate Hershey Kisses, foil removed

1. Cream together peanut butter and sugar. Add egg and vanilla; beat until blended.
2. Roll into 1 1/4 balls (I rolled mine into 1-inch and was able to get about 3 dozen cookies). Place 2-inches apart on ungreased cookie sheet. Bake at 350 degrees 10-12 minutes or until tops are cracked. Immediately press a kiss into the center of each cookie.
3. Cool cookies about 5 minutes on cookie sheet and then remove with spatula to cool completely on wire racks.

Makes: 2 dozen cookies

NUTRITIONAL INFORMATION: 123 calories, 7g fat, 2g saturated fat, 10mg cholesterol, 57mg sodium, 13g carbohydrates, 1g fiber, 3g protein.

Snickerdoodles

This yummy cinnamon-sugar cookie is one of my favorites. They are soft and I LOVE cinnamon! I have use the same recipe for many years. It come from my very first cookbook that my Mom and Dad bought me when I was in elementary school at one of the book fairs. The book is the "The Cookie Book" by Eva Moore and it features a different cookie recipe for each month.

1/2 c. butter or soft shortening
3/4 c. sugar
1 egg
1 1/4 c. flour
1/4 tsp. salt
1/2 tsp. baking soda
1 tsp. cream of tartar

1 tbsp. sugar
1 tbsp. cinnamon

1. In a large mixing bowl, cream together shortening and sugar. Add egg and mix all together.
2. In a medium bowl, sift together flour, salt, baking soda and cream of tartar. Add half of the sifted flour mixture to the creamed mixture and stir until all mixed. Add second half of flour mixture and stir well until well combined. Cover dough and and refrigerate for one hour.
3. About 5 minutes before the dough is ready to come out of the fridge, preheat the oven to 400 degrees (I actually bake mine at 350-they come out a bit softer). Also, during this time, mix together the tablespoon each of sugar and cinnamon.
4. Take the dough out of the fridge and break the dough off and roll into balls about 1-inch each. Roll the dough ball in sugar until cover and place on ungreased cookie sheet.
5. Bake in oven for 8-10 minutes until edges are slightly browned. Remove cookies from cookie sheet and allow to cool completely on wire rack.

Makes: 2 dozen cookies

Meatballs with Tart Cherry Sauce

This cherry sauce isn't really tart but it is a thin sauce that gives the meatballs just little edge and added zing-almost perfect. This recipe is a keeper but it needs some tweaking, that is what makes it "almost" perfect. Until I can get it perfect, here is the recipe...

1 can Oregon brand Tart Cherries, well drained
1/2 sweet onion, sliced
1/4 c. sugar
1 tbsp. dry red wine
1 tbsp. raspberry vinegar
4 tsp. olive oil

1. In a non-stick skillet, heat 2 tsp. olive oil over medium-high heat. Add onion and cook about 5 minutes.
2. Stir in sugar and cook, constantly stirring until onion is tender and sauce begins to thicken; about 5 more minutes.
3. Add wine and vinegar (if you choose not to use the wine you can double the vinegar). Continue to cook until the sauce reduces by half; stir constantly, about 5 minutes more.
4. Add cherries and heat to warm through. Remove from heat and pour over meatballs in crockpot. Stir carefully and allow to cook on low for a couple hours and then turn crockpot down to warm to keep the sauce and meatballs warm. Stir occasionally.

Homemade Salsa

The basis recipe comes from my Slap Chop. The Slap Chop recipe calls for 5 serrano chiles and with my first test run of making this salsa I put those chiles in there and it was too hot. My poor Jarom's eyes started to tear almost immediately. My second go, I did not add the chiles, but added a few different ingredients of my own, some fresh garlic, a little black pepper and some red bell pepper. MMM! I got a lot of compliments on it and this salsa is a definite keeper.

3 tomatoes, chopped
1/2 c. onion, finely chopped
1/2 red bell pepper, finely chopped
1/2 c. fresh cilantro, chopped
1 tbsp. fresh garlic, minced
1/2 tsp. black pepper
1 tsp. salt
2 tsp. lime juice


1. In a medium bowl, stir together all ingredients.
2. Cover and chill for at least one hour before serving.

*Serve with tortilla chips, on tacos, or add to dish of your choice.

UFC 109 Fight and Super Bowl Sunday

I have not been in the kitchen a lot cooking new things. I haven't really been in the kitchen a lot at all this month. However, Super Bowl weekend was a BIG weekend and I was in the kitchen cooking and playing away. After all, I wasn't just cooking for the game on Sunday but for the UFC fight on Saturday night. We invited the Schaefer's over for both events as well our neighbors the Subletts. The Schaefer's were here both days for both events and Wallace came over for the fight on Saturday night. Even though the neighbors did not come over on Sunday I did take over a couple plates filled with all the foods I made for us to snack on.

Both days, had pretty much the same items but I added a few new things on Super Bowl Sunday. The menu for the fight on Saturday:
-Salsa and tortilla chips
-Meatballs with a Tart Cherry Sauce
-Snickerdoodles
-Fresh cut veggies and ranch dip
-Mini turkey and ham sandwiches
-Ritz crackers and cheese (Colby-Jack & Aged White Cheddar)

On Sunday, I added a few more items that I was really looking forward too:
-Peanut Butter Kiss Cookies
-Fruit Salsa with Cinnamon Tortilla chips
-Zesty BBQ Chicken Tender Bites

In the posts to follow, I will share all these great recipes with you, plus one extra. I made Chicken Basil Calzones last week, that is a new recipe and they turned out great! I will be sharing that too. Now, onto the my Super Bowl weekend recipes and when I'm done sharing those six recipes I will share the calzone recipe.

...On with the recipes!

Fresh Salsa

I have been wanting the SlapChop for sometime and Jarom bought me one for Christmas. With it, of course, comes some recipes. Jarom loves salsa, so I wanted to try out my new SlapChop and make him some fresh salsa. However, I ended up giving this first batch to our neighbors because the serrano chiles made it too hot for Jarom. This week, I'm making some more without the chiles, but I'm going to add some garlic. As for what to add to spice it up just a bit, I have no idea, I'm still brainstorming but I will post my revised recipe once I've got it.



3 tomatoes, chopped
1/2 c. finely diced onion
5 serrano chiles, finely chopped
1/2 c. chopped fresh cilantro
1 tsp. salt
2 tsp. lime juice

1. In a medium bowl, stir together tomatoes, onion, chiles, cilantro, salt and lime juice.
2. Chill for one hour in refrigerator before serving.

Chocolate Fudge Pie

This is so decadent and delicious, but then again when don't I like something chocolate. It is like a big brownie with a crust and an orange cream cheese frosting which makes it all that much better. I did not have any orange liqueur but I used orange extract. If you look at the package it has some 40% alcohol in it and only requires 1 teaspoon extract to equal the 1 tablespoon of orange liqueur. I found this recipe searching my mom's recipes; it comes from AmericanProfile.com, Perry Schwartz of Cornersville, Tennessee.



A slice of this decadent pie


2- 9 inch deep dish pie crusts
FILLING:
1 c. (2 sticks) butter
4 oz. semi-sweet chocolate
2 c. sugar
4 eggs
2 tbsp. vanilla extract
3/4 c. flour
2/3 c. cocoa powder
TOPPING:
4 oz. cream cheese, softened
1/3 c. heavy cream
2 tbsp. orange liqueur = 1 tsp. orange extract or 1 tbsp. lemon juice
3/4 c. powdered sugar

1. Preheat oven to 375 degrees. Bake pie crusts for 5 minutes, remove and reduce heat to 325 degrees.
2. To prepare filling, melt butter and chocolate in double boiler on low heat. Mix well and remove from heat.
3.Combine sugar and eggs in a medium bowl; beat with mixer at medium-high until ribbons form, about 10 minutes. Add vanilla.
4. Combine flour and cocoa in medium bowl, mix well. Use firm spatula, fold melted chocolate into egg mixture. Add flour mixture and stir just until blended. Pour into pie crusts. Place on baking sheet and bake 50 minutes. Pie is done when it is puffed and cracks all over the top. Remove from oven and cool on wire rack 30 minutes.Put 10-inch piece parchment paper on top and place large plate on it's surface. Refrigerate over night.
5. To prepare topping, combine cream cheese and liqueur in medium bowl; beat with mixer at medium speed until blended. Reduce speed to love and gradually add powdered sugar; beat until smooth. Transfer to large zip-lock bag and cut off corner and drizzle topping over each piece before serving. Or you could just do what I did and drizzle it over with a spoon.

2 pies, 8 servings each; 16 servings total

NUTRITIONAL INFO: 400 calories, 25g fat, 5g protein, 45g carbohydrates, 1g fiber, 210mg sodium.

Beefy Chili Skillet

This very simple dish is what is for dinner tonight. I found it while looking through my mom's recipes over the holidays and we actually made it one night for dinner. It wasn't too bad and it's quick and easy. The original recipe is by Simple & Delicious.

1 lb. ground beef
2 cans (15 oz. each) chili with beans
1 can (14.5 oz) diced tomatoes

1. Brown ground beef in a large skillet over medium-high heat; drain.
2. Stir in chili and tomatoes with their juices. Reduce heat to low; simmer 5-7 minutes or until heated through, stirring occasionally.

4 servings (1 1/2 cups each)


NUTRITIONAL INFO: 440 calories, 21g fat, 9g saturated fat, 107 mg. cholesterol, 1439mg sodium, 29g carbohydrates, 10g fiber, 5g sugar, 35g protein.

Stuffed Flank Steak

I made this new recipe this evening and I did like it but I felt that the red pepper over-powered the rest of the ingredients and flavors; I even used less red pepper. Instead of a whole red bell pepper I only used a third. All I could taste was steak and red pepper. I was hoping for a more cohesive dish where I would taste a pop of all the other ingredients and flavors-stuffing, garlic, onion, mushroom, etc. I found this recipe in my mom's recipe collection over the holidays, but the original recipe was submitted by BarbiAnn to Safeway.com.

2 c. dry stuffing mix (1 box Stove Top)
1 c. boiling water
2 tbsp. butter or margarine
1 1/2 lb. flank steak, pounded thin for easy rolling
2 green onions, chopped
1 red bell pepper, chopped (I only used 1/3 of the pepper)
1 (10.5 oz.) can mushroom gravy (I used a packet of dry mushroom gravy mix and made it according to the instructions for making and added the recipe ingredients)
1/4 c. red wine or apple juice
1 clove garlic, minced
2 tsp. Parmesan cheese, grated

1. Preheat oven to 350 degrees.
2. In a medium bowl, combine stuffing, water and butter. Mix well and let stand 5 minutes. Spoon stuffing onto steak, leaving a 1-inch border. Add green onion and red bell pepper (I actually mixed them into the stuffing to get a more even mix).
3. Roll from long edge of steak and secure with wooden toothpicks. Place steaks seam side down in a 9x13 baking dish.
4. In a separate bowl, combine gravy, wine or apple juice, garlic and cheese. Mix well and pour over the steak.
5. Bake at 350 degrees for 1 hour, remove from oven and let stand before slicing.

4 servings

NOTES: Instead of one flank steak, I had a package of three smaller flank steaks. We found the dish to be very filling. Each steak was cut in half and then each half into 4 slices. Half of one of these stuffed steaks was quite enough for each of us, so ultimately we got 6 servings out it, plus about 1/3 of the stuffing left over that didn't fit into the steaks. Because we used smalled steaks, I think the baking time should have been less; they seemed to be a little over-cooked and not quite as tender as I would have liked-the disadvantage of using small steaks instead of one large one. Overall, it was a good recipe but not a favorite.

NUTRITIONAL INFO: 496 calories, 29.4g fat, 71mg cholesterol, 1129mg sodium, 28.8g carbohydrates, 4g fiber, 25.8g protein.

Mom's Tex-Mex Snack Mix

I love this snack mix and my mom makes it every year at Christmas time. I don't think it is actually her recipe, I believe she got it out of a magazine or something at one point but it was many years ago; most likely a Chex recipe. Many of you have probably had it, too, but I thought I'd share it anyway. There is another one I really like-Muddy Buddies with chocolate, peanut butter and powdered sugar but I'll have to share that one another time.



1/2 c. butter or margarine
1 pkt. Taco Seasoning (Mom prefers Taco Bell brand)
4 c. cheese crackers (Cheez-It, Goldfish or any other you like)
4 c. corn Chex cereal (or something similar)
2 1/2 c. peanuts (I prefer mine to be unsalted, but it is a matter of taste)
2 c. mini pretzels
2 cans French Fried Onions (I used two of the small cans)

1. Preheat oven to 250 degrees. Melt butter and mix in taco seasoning; set aside.
2. Combine crackers, cereal, peanuts, pretzels and onions in large bowl and carefully mix.
3. Pour butter seasoning all over the snack mix and mix through until all is coated.
4. Pour snack mix into large baking dish and bake for one hour at 250 degrees, stirring every 15 minutes. Allow to cool and serve. Store leftovers in airtight container.

NOTE: I don't have a bowl large enough to hold all the ingredients or a baking dish large enough to bake it all in, so I divide everything in half. The butter and season are mixed in two small bowls, the snack mix in two large mixing bowls and then they are baked in two 13x9-inch baking/casserole dishes. I can bake both dishes at the same time, side-by-side in my oven so it still only takes an hour.

UPDATE 2/1/10: I have been playing in the kitchen with flavors for this snack mix trying to make it more bold. I think I have it just about perfect! Since I divide my season into two bowls, to make the taste more bold to each bowl, I added 1 tbsp. worcestershire sauce, 1 tbsp. mild taco sauce and 1 tsp. garlic powder.

Soupy Chicken

I have had this recipe since Jarom and I have been married. His mom gave it to me because it is one of his favorites. I tend to trade the Cream of Mushroom soup for Cream of Chicken and it is just as good. It calls for butter/margarine to be dotted on top but I leave that out too and it makes it a bit healthier. I'm sure it can be found on the Campbell's soup site too.

1 can (10.75 oz.) Cream of Mushroom soup
1 c. water
3/4 c. uncooked rice (not instant rice)
1/4 tsp. paprika
1/4 tsp. pepper
4 boneless, skinless chicken breasts
2 tbsp. butter/margarine

1. In a 2 quart casserole dish, mix soup, water, paprika, pepper and rice together. Top with chicken. Sprinkle additional paprika and pepper on top; dot with butter/margarine and cover.
2. Bake covered at 375 degrees for 45 minutes. (I bake it covered for about 30-35 minutes and them remove the foil and finish baking it-it give the top of the chicken and top layer of rice a bit of a crunch.)

Baked Mac 'N' Cheese

My cousin asked me about a macaroni and cheese. I'm very picky about my macaroni and cheese-it has to be creamy, not gritty; maybe with a little of the cheese browned crisp. My favorite recipe is a Campbell's soup recipe that I found in my "Campbell's Back Label Recipes" cookbook back in 2001 while we were living in Guam and I immediately fell in love with it. It has been my favorite ever since.

2 cans (10.75 oz. each) Campbell's condensed Cheddar Cheese Soup
1 soup can of milk
1/4 tsp. pepper
4 c. hot cooked corkscrew pasta
2 tbsp. dry bread crumbs (I leave this ingredient out)
1 tbsp. margarine, melted

1. In 2 quart casserole dish, mix soup, milk, pepper and macaroni. In small bowl, mix melted margarine and bread crumbs together.
2. Sprinkle bread crumbs mixed with melted margarine over top. Bake at 400 degrees for 25 minutes or until hot.