Recipes from Naomi

Chocolate Biscotti

2011-06-08T11:11:00.001-08:00

This has got to be the most decadent thing you can enjoy with a nice cup of coffee. Mm! It is divine. I neglected to add the chocolate chips the first time (hence, the lack thereof in the photos) -- so I found out chocolate biscotti is good with or without them. If you want them to be more dessert-like, or if you just need a really good chocolate fix, by all means, add the chocolate chips. (chuckle)

Modified recipe from Allrecipes.com

1/2 C. butter, softened
2/3 C. sugar
2 eggs
1 tsp. vanilla
1-3/4 C. flour
1/4 C. cocoa powder
2 tsp. baking powder
3/4 C. chocolate chips

Combine dry ingredients. Cream butter and sugar; add eggs and vanilla. Stir in flour mixture and chocolate chips. It will form a stiff ball of dough. (I like to use my hands to work it all together.)

Divide the dough in half and place on a greased baking sheet. Shape each half of dough into a 9-inch long and 1 1/2-inch wide log.

Bake in a 350-degree oven for 20 minutes. Flip the baking sheet around for even baking and bake for 20-25 more minutes until golden and firm to the touch.

Remove from the oven but keep the oven on. Let biscotti cool until able to handle. Using a serrated knife, cut logs into 1/2-inch wide diagonal slices. Place biscotti cut side down on baking sheet. Bake again until pale golden, about 10-15 minutes.

Store in an airtight container for up to one week.

Printable Version coming soon!

Peanut Butter Pecan Biscotti

2011-06-08T11:04:00.000-08:00

Another tasty biscotti recipe! So buttery and golden. I think it could use more peanut butter as there is only just a hint of peanut-buttery flavor. This biscotti is more on the "crunchy" side so I think it could handle a tad more. The pecans taste just delicious in the biscotti and add a nice crunch.

Modified recipe from Joy the Baker

4 T. butter, softened
1/3 C. peanut butter
3/4 C. sugar
2 eggs
1 tsp. vanilla
2 C. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 C. pecans

Combine dry ingredients. Cream butters and sugar; add eggs and vanilla. Stir in flour mixture. It will form a stiff ball of dough. (I like to use my hands to work it all together.)

Divide the dough in half and place on a greased baking sheet. Shape each half of dough into a 9-inch long and 1 1/2-inch wide log.

Bake in a 350-degree oven for 20 minutes. Flip the baking sheet around for even baking and bake for 20-25 more minutes until golden and firm to the touch.

Remove from the oven but keep the oven on. Let biscotti cool until able to handle. Using a serrated knife, cut logs into 1/2-inch wide diagonal slices. Place biscotti cut side down on baking sheet. Bake again until pale golden, about 10-15 minutes.

Store in an airtight container for up to one week.

Printable Version coming soon!

Cinnamon Biscotti

2011-06-08T09:29:00.005-08:00

A few months ago, I was in the mood to try some new recipes, completely new and unique recipes. The day I discovered this recipe for cinnamon biscotti was a happy day. =) However, thanks to biscotti, now my entire family is addicted to it and I'm "required" to make a batch every week! (chuckle) Two other biscotti recipes will be making their appearance soon.

Modified recipe from Honey & Jam

2 C. flour
1 1/2 tsp. cinnamon
1 tsp. baking powder
3/4 C. sugar
6 T. butter, softened
1 egg
1 egg yolk
1 tsp. vanilla

1 egg white (for brushing biscotti before baking)
1/4 C. sugar
1 tsp. cinnamon

Combine dry ingredients. Cream butter and sugar; add eggs and vanilla. Stir in flour mixture. It will form a stiff ball of dough. (I like to use my hands to work it all together.)

Divide the dough in half and place on a greased baking sheet. Shape each half of dough into a 9-inch long and 1 1/2-inch wide log. Brush with the egg white and sprinkle generously with cinnamon-sugar mixture.

Bake in a 350-degree oven for 20 minutes. Flip the baking sheet around for even baking and bake for 20-25 more minutes until golden and firm to the touch.

Remove from the oven but keep the oven on. Let biscotti cool until able to handle. Using a serrated knife, cut logs into 1/2-inch wide diagonal slices. Place biscotti cut side down on baking sheet. Bake again until pale golden, about 10-15 minutes.

Store in an airtight container for up to one week.

Printable Version coming soon!

Apple-Filled Biscuits

2011-06-01T14:46:00.000-08:00

These tender biscuits filled with sweet, cinnamon-y pieces of apple are scrumptious. Your family will love them. If you run out of filling and have biscuits left, you can fill them with your choice of jam and they will taste just as yummy!

Recipe from the Kitchen-Klatter cookbook

2 C. flour
1 T. baking powder
1 T. sugar
1/2 tsp. salt
1/4 C. butter
2 eggs
1/2 C. milk
1/4 C. sugar
1 T. flour
1/4 tsp. cinnamon
1-1/2 C. finely chopped apples

Preheat oven to 400 degrees F; grease baking sheet.

Combine dry ingredients, cut in shortening. Beat one whole egg and one egg yolk together, reserving remaining egg white. Add milk to beaten eggs; stir into dry ingredients just until moistened. Gently knead on lightly floured board; roll into 8 x 12-inch rectangle. Cut with 3-inch biscuit cutter and place on prepared baking sheet. Spoon apple filling across center, fold over, seal edges with tines of fork, brush top with egg white, and sprinkle with sugar.

Bake for 15 minutes or until golden-brown.

Printable Version coming soon!

Apple Yogurt Muffins

2011-06-01T14:35:00.000-08:00

Mmmmmmmm... I LOVE these muffins! They are so tender, so moist, so full of apple-and-cinnamon goodness. Oh! You just have to try these muffins!

Recipe from Allrecipes.com

2 C. flour
3/4 C. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 C. vanilla yogurt
1 egg
1/4 C. butter
4 T. milk
1 apple, peeled and chopped

2 T. all-purpose flour
2 T. sugar
1/2 tsp. ground cinnamon
1 T. cold butter

Combine dry and wet ingredients separately and then mix together. Fold in chopped apple. Fill greased muffin tins two-thirds full.

For topping, combine flour, sugar and cinnamon in a bowl; cut in butter until crumbly. Sprinkle over batter. Bake at 350 degrees for 25-30 minutes or until muffins test done. Cool for 5 minutes before removing from pan to a wire rack.

Printable Version coming soon!

Oatmeal Crackers

2011-04-20T10:52:00.003-08:00

These crackers are both so nutritious and delicious! I love their chewy texture. My favorite way to eat them is either slathered with cream cheese or with crunchy peanut butter and honey. The perfect snack!

Recipe from "Morsels from the Mountaintops" cookbook

3 C. oatmeal
1 C. wheat germ
1 C. whole wheat flour
1 C. white flour
3 T. sugar
1 tsp. salt
3/4 C. olive oil
1 C. water

Combine dry ingredients; mix in oil and water. Spread onto two greased baking sheets. Optional: If you prefer a slightly thicker, chewier cracker, spread onto only one baking sheet. Cut into squares (rubber spatula works great) and sprinkle with salt.

Bake at 350 degrees for 20 minutes or until crisp.

Suggestions: Serve with sliced cheese, cream cheese, summer sausage, peanut butter (and honey), jam, tuna spread, dips, or pizza sauce. The tasty possibilities are many!

Printable Version

Pizza Sauce

2011-04-20T10:38:00.000-08:00

We have homemade pizza every Saturday for supper. I make a big batch of pizza sauce once a month, doubling this recipe, divide it between four containers and freeze what we don't currently need.

Original recipe by Naomi

4 T. olive oil
2 tsp. garlic
2 (8 oz.) cans tomato sauce
1 (6 oz.) can tomato paste
3 T. sugar
1 T. Italian seasoning
1/2 tsp. salt
3 T. Parmesan cheese

In a medium saucepan, saute garlic in olive oil over medium heat until garlic is tender. Add remaining ingredients and blend well. Cook over low-medium heat for five minutes or simmer several hours.

Printable Version

Honey-Sauced Chicken

2011-04-20T10:29:00.000-08:00

My mom made this delicious chicken frequently when I was a little girl. I always had a clean plate after those dinners. =) This chicken is the stuff memories are made up of. The mere mention of honey chicken has ever filled my mouth with its mouth-watering flavor. It's just that special.

The lemon juice and honey mixture gives a perfectly sweet-sour zing to this dish. The honey in the sauce has a tendency to make it burn (notice the pictures =) but it's nothing to fret over as it does not give a burnt flavor to the dish.

Recipe from the Kitchen Klatter cookbook

2 C. flour
1/2 C. bread crumbs
4 tsp. salt
1/2 tsp. pepper
2 3-lb. frying chickens, cut up
Milk for dipping
1-1/2 C. butter
1/2 C. honey
1/2 C. lemon juice

Combine flour, bread crumbs, salt and pepper. Dip pieces of chicken in milk and then roll in flour mixture. Put 1 C. butter in 9” x 13” baking dish. Melt either over low heat or for just a few minutes in a 400-degree oven. (Do not let brown!) Remove from oven and arrange chicken pieces in single layer in dish. Turn chicken to coat with butter.

Bake 30 minutes, skin side down, in 400-degree oven. Turn chicken. Combine remaining 1/2 C. butter, honey and lemon juice. Pour over chicken. Bake 30 more minutes, basting frequently.

Printable Version

Broccoli-Cheese Noodle Soup

2011-04-20T10:06:00.000-08:00

This soup is one of my very favorites. It's so creamy and cheesy, pairing perfectly with the broccoli. Leftover soup is great over a steamy baked potato.

Recipe from Taste of Home's "Quick Cooking Annual Recipes 2005" cookbook

1 pkg. (10 oz.) frozen chopped broccoli
2 oz. angel hair pasta, broken into small pieces
1 T. flour
1 C. water
3/4 C. milk
1/8 tsp. pepper
6 oz. processed (Velveeta) cheese
3/4 C. sour cream
3/4 C. cooked chicken, shredded

Cook both broccoil and pasta according to package directions; drain. In a large saucepan, melt butter; stir in flour until smooth. Gradually stir in water, milk, and pepper until blended. Bring to a boill; cook and stir until thickened.

Reduce heat; stir in cheese until melted. Stir in broccoli, pasta, sour cream, and chicken; heat through (do not boil).

Printable Version

Oatmeal Porridge

2011-04-06T10:18:00.008-08:00

You may or may not like quick oatmeal prepared in the microwave, but if you have never tasted porridge, you have missed out. Porridge has a smooth, creamy consistency whereas oatmeal is rather thick, chewy, and (sometimes) dry. It is absolutely scrumptious! I've used different fruits in my porridge: strawberries, canned peaches and apricots, or apples (pictured). Apple-cinnamon is by far the best, in my family's opinion. =) I shred the apple so it cooks up to a nice consistency and adds that flavorful juice to the whole thing. Yummy!

For more information about porridge and step-by-step instructions, see my blog post, How to Make Porridge.

Modified recipe from Nourishing Traditions

1 C. rolled oats
1 C. water
2 T. acid medium (kefir, yogurt, buttermilk, or lemon juice)
2 T. whole wheat flour
1 C. milk
Honey, evap. cane juice, or brown sugar to taste
1/2 tsp. cinnamon, optional
1/2 C. chopped fruit, optional
Pad of butter

In a glass jar, combine oats, flour, water, and acid medium. Screw on the lid and shake to mix thoroughly. Let soak overnight or up to 24 hours.

Pour into a saucepan, add milk, honey or brown sugar, cinnamon, and fruit, if desired. Cook over medium heat for five minutes. Serve topped with a pad of butter.

Printable Version

Chicken Tetrazzini

2011-03-29T21:54:00.002-08:00

I love how bright and flavorful this dish is. If you like cheese, you'll love this because it certainly has a lot of it. =)

Recipe from Mrs. Deanne Hansen

2 C. chopped cooked chicken
3 oz. spaghetti
Chicken broth
1 carrot, chopped
1/2 stalk celery, chopped
1/2 onion, chopped
1/2 green bell pepper, chopped
1/4 C. butter
1/2 C. milk
1 tsp. soy sauce
3 oz. sliced mushrooms
2 oz. chopped pimento
1 can (10-3/4 oz.) cream of chicken soup
1 can (10-3/4 oz.) cream of mushroom soup
1-1/2 C. shredded cheddar cheese

Preheat oven to 350 degrees F; grease casserole dish.

Cook noodles in broth according to package instructions and drain. Saute veggies in butter over medium heat until tender. In a large bowl or casserole dish, combine cooked noodles and remaining ingredients. Sprinkle top with additional 1/2 C. shredded cheddar cheese.

Bake for 30 minutes or until bubbly.

Printable Version

Cheeseburger Chowder

2011-03-29T21:48:00.001-08:00

My family enjoys this hearty chowder frequently!

Recipe from Taste of Home's "Quick Cooking Annual Recipes 2005" cookbook

1 lb. ground caribou, moose, or beef
1/4 C. chopped onion
1-1/2 C. water
3 cubes beef bouillon
1/2 tsp. salt
4-5 medium potatoes, cubed
1 celery rib, thinly sliced
3 T. flour
2-1/2 C. milk, divided
1 C. shredded cheddar cheese

In a large saucepan, cook ground meat and onion over medium heat until meat is no longer pink; drain well. Stir in the water, bouillon, and salt. Add potatoes and celery; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

Combine flour and 1/2 C. milk until smooth; gradually stir into mixture in saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in the remaining milk; heat through. Stir in cheese until melted. Serve with additional cheese, if desired.

Printable Version

Creamy Chicken Casserole

2011-03-29T21:46:00.001-08:00

One of my favorites! Mmm.

Modified recipe from Mrs. Sharon Mayrand

8 oz. egg noodles
1/4 C. butter
3-1/2 C. milk
2/3 C. flour
1/2 tsp. salt
1/4 tsp. pepper
1-1/2 C. chicken broth
4 C. chicken, cooked and chopped
1 T. pimento, chopped

1/2 C. bread crumbs
1/2 C. cheddar cheese
1-1/2 T. butter

Preheat oven to 350 degrees F; grease one 9" x 13" baking dish.

Prepare noodles according to package instructions. Melt butter in a medium saucepan; add milk, flour, salt, and pepper. Over low-medium heat, stir constantly until slightly thickened. Add chicken broth. Continue stirring until thickened again. Combine noodles, sauce, chicken, and pimento; transfer to prepared dish. Combine topping ingredients; sprinkle over casserole.

Bake for 30 minutes or until bubbly and cheese is melted.

Printable Version

Savory Beef Casserole

2011-03-29T09:53:00.002-08:00

OH, this dish is SO yummy! It's filled with bright, fresh veggies and a tasty tomato sauce. My family does this as a pot pie. There is actually enough filling for two pies, so we need two double-crust pie pastries.

Recipe from Hannah Maynard

1 lb. ground caribou, moose, or beef
1 C. onion, chopped
1 can (14-1/2 oz.) chopped tomatoes
3 potatoes, peeled and chopped
1-1/2 C. carrots, chopped
1 C. celery, chopped
1 small can corn
1 can (10 oz.) tomato soup
1 C. water
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder
1 double pie pastry

Preheat oven to 375 degrees F. Cook beef and onion in deep skillet over medium heat until beef is browned; drain. Add un-drained tomatoes, corn, potatoes, carrots, and celery to skillet. Stir in tomato soup, water, salt, pepper, and garlic; cover. Cook mixture, stirring occasionally, until tender, about 20 minutes. Spoon into a large baking pan. Cover with pie pastry (recipe as follows). Bake until pastry is browned and filling is bubbly, about 20-30 minutes.

Double Crust Pie Pastry:

2 C. flour
1/2 t. salt
2/3 C. butter
6-7 T. cold water

Printable Version

Peanut Butter Cake Bars

2011-03-04T10:47:00.005-09:00

The children who come to our Sunday afternoon Bible Time LOVED these yummy treats. They all asked for seconds and want me to make them again. =)

Modified recipe from Taste of Home's "Simple & Delicious" magazine

2/3 C. butter
1 C. peanut butter
3/4 C. sugar
1 C. brown sugar
4 eggs
2 tsp. vanilla
2 C. flour
2 tsp. baking powder
1/2 tsp. salt
2 C. chocolate chips

Cream butters and sugars, add eggs and vanilla. Combine dry ingredients and add to peanut butter mixture. Mix in chocolate chips.

Spread into a greased 15" x 10" x 1" pan. Bake at 350 degrees for 25 minutes or until a toothpick inserted in center comes out clean. Cool and cut into squares.

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Buttermilk Pancake Mix

2011-03-03T13:20:00.004-09:00

Buttermilk pancakes, light and fluffy, hot and melt-in-your-mouth, with the same early-morning ease as ready-made pancake mix! I use a blend of freshly-milled wheat/spelt/kamut flour -- and I think that just about tops the taste-scale for these wonderful pancakes.

Original recipe by Naomi

3 C. flour
6 T. cultured buttermilk blend
1/4 C. powdered eggs, sifted
3 tsp. baking powder
1-1/2 tsp. baking soda
3/4 tsp. salt

Combine ingredients; store in freezer. Makes 5 C. pancake mix.

To make 9-10 pancakes:

1-2/3 C. pancake mix
1 C. water
3 T. oil

To make 5-6 pancakes:

1 C. pancake mix
2/3 C. water
2 T. oil

Mix just until combined. If batter seems a bit stiff, add an additional tablespoon or two of water. Fry on a hot griddle (or in a saucepan with oil) approximately two minutes each side or until golden-brown.

If you don't have the buttermilk blend and powdered eggs, use this recipe:

Buttermilk Pancakes

1 C. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 C. buttermilk
1 egg
2 T. oil

Mix dry and wet ingredients separately, then combine. If batter is stiff, add one or two tablespoons water. Fry approximately two minutes each side or until golden-brown.

Printable Version

Pumpkin Cake

2011-03-03T13:17:00.003-09:00

This is the most delicious cake I've had in a long time. It's delightfully moist and full of flavor. If you like carrot cake, you'll love this cake as the two taste very similar.

Recipe from Tammy's Recipes

1 can (16 oz.) pumpkin
1-1/2 C. sugar
1/2 C. oil
4 eggs, lightly beaten
2 C. flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt

Mix pumpkin, sugar, oil, and eggs. Combine dry ingredients and add to pumpkin mixture.

Spread into a greased 9" x 11" pan. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted in center comes out clean. (You could also use a greased 15" x 10" x 1" pan at bake for 25-30 minutes.)

Cream Cheese Frosting

3 oz. cream cheese, softened
5 T. butter, softened
1 tsp. vanilla
1-3/4 cups powdered sugar
3-4 tsp. milk
Chopped nuts (I used pecans)

Beat cream cheese, butter, and vanilla until smooth. Sift and add powdered sugar. Add enough milk to reach desired consistency. Frost cake and sprinkle with nuts.

Printable Version

Indian Tacos

2011-03-03T13:15:00.003-09:00

This might just be the most incredible thing I have ever put into my mouth. It. is. so. good. So good! It's like a savory doughnut, chili and tacos rolled into one. Amazing!

Recipe from Charlene Phillips (Indian Fry Bread)

2 C. flour
3 tsp. baking powder
1/2 tsp. sugar
1/2 tsp. salt
1 C. water or milk, lukewarm
2 T. oil
Additional oil for frying

Heat about three inches of oil in a large pot to 425 degrees.

Combine dry ingredients; add water or milk and oil. Separate dough into six pieces and lightly flour. Pulling gently, form each part of dough into a disc shape, approximately four inches across. Fry in hot oil two minutes each side or until lightly browned.

Top with:

Chili
Cheddar cheese
Sour cream
Lettuce

Printable Version

Chicken & Broccoli Pasta

2011-02-25T12:33:00.000-09:00

This dish is amazing! The sour cream and Parmesan cheese add a wonderful creaminess to the sauce.

Recipe from Hannah Maynard

1-1/2 C. rotini pasta
1/4 tsp. salt
2 T. olive oil
2-3 large chicken breasts, cubed
4 cloves garlic, minced
4 C. frozen broccoli, cut into florets
1-1/2 C. chicken broth
3 T. flour
1-1/2 C. sour cream
3/4 C. Parmesan cheese
1 tsp. salt
1/4 tsp. pepper

Prepare pasta according to package instructions, seasoning with salt. Stir fry chicken, garlic and broccoli in oil until chicken is no longer pink and broccoli is tender. In a separate pan, mix remaining ingredients and cook until thickened. Stir in prepared pasta and chicken-broccoli mixture and cook until hot.

Printable Version

Pineapple Upside-Down Cake

2011-02-25T11:38:00.002-09:00

I used slightly less evaporated cane juice than sugar called for in the recipe and all whole-wheat, freshly-ground flour. It was a bit dense and not quite as moist as it should have been but still very delicious.

Modified recipe from The Beverly Lewis Amish Heritage Cookbook

Canned sliced pineapple
3 T. butter, melted
1/2 C. brown sugar
1/3 C. butter, softened
1/2 C. sugar
1 egg
1 tsp. vanilla
1-1/4 C. flour
2 tsp. baking powder
1/4 tsp. salt
1/2 C. pineapple juice

Press pineapple slices between paper towels. Line bottom of a greased 9 in. square pan with slightly moist pineapple slices. Cream melted butter and brown sugar; pour over pineapple.

Mix remaining wet and dry ingredients separately, and then together. Pour over pineapple slices and syrup.

Bake at 350 degrees for 30-35 minutes.

Printable Version

Potato Chowder

2011-02-24T16:36:00.000-09:00

Hot, hearty chowder always hits the spot!

Recipe from the Kitchen-Klatter cookbook

3 T. butter
1/2 C. chopped onion
2 T. flour
3 to 4 C. milk
1-1/2 C. fully cooked cubed ham
5 to 6 potatoes, peeled and chopped
1/2 C. chopped celery
1/2 C. chopped carrots
1/4 C. water
1-1/2 tsp. salt
1/8 tsp. pepper
Shredded cheddar cheese

Brown onion lightly in butter; add flour and blend. Stir in milk and reduce heat. Keep hot, but do not boil.

In a separate pan, combine ham, vegetables and water; simmer until vegetables are tender. Combine with hot milk mixture and season. Continue to cook, stirring over low heat, until mixture thickens slightly. Serve sprinkled with shredded cheddar cheese.

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Chocolate Fudge Cake

2011-02-24T09:54:00.001-09:00

I remember the first time I tasted this moist, velvety chocolate cake. We were in Iowa with my grandparents and, as always, we stopped by Aunt Frances and Uncle Don's farm for a visit. My aunt Frances is such a warm, hospitable lady. She always has some type of dessert ready for us to enjoy with a cup of coffee or fresh lemonade. I fell in love with this cake the moment I saw it -- and when I tasted it! OH. Yum. Cinnamon is what makes this cake taste so special. So, I just had to get the recipe, you know. =)

Recipe from Aunt Frances Sowers (and she got it from my Grandma)

Put in big bowl and mix:

2 C. flour
1-1/2 C. sugar

Put in sauce pan:

1 C. butter
4 T. cocoa
1 C. water

Pour into flour-sugar mixture and mix well.

Add:

1/2 C. buttermilk
1 tsp. baking soda
1 tsp. cinnamon
2 eggs, slightly beaten
1 tsp. vanilla

Beat well and pour into greased 16" x 11" pan. Bake at 400 degrees for 20 minutes.

Frosting

Put in sauce pan; bring to a boil:

4 T. cocoa
4-6 T. milk
1/2 C. butter

Add:

Powdered sugar (until thick)
Chopped nuts, optional
1 tsp. vanilla

Printable Version

Baked Chicken Parmesan

2011-02-24T09:41:00.002-09:00

This is my second-all-time-favorite dish! Breaded chicken, spaghetti and spicy tomato sauce are simply perfect together. The flavors are so rich, the colors are so vibrant, and the eating is so satisfying.

Recipe from Taste of Home's Quick Cooking Annual Recipes 2005

1/2 C. seasoned or plain bread crumbs
1/4 C. Parmesan cheese
3 T. spaghetti sauce mix
1-1/2 tsp. garlic powder
4 boneless skinless chicken breasts (4 oz. each)
1/2 C. Italian salad dressing
1/2 C. shredded mozzarella cheese
Prepared spaghetti noodles
Spaghetti sauce, heated

Combine the first four ingredients in a shallow dish. Dip chicken in salad dressing, then coat with bread crumb mixture. Place in greased 13" x 9" baking dish.

Bake at 350 degrees for 35-40 minutes or until juices run clear. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted. Serve on spaghetti with spaghetti sauce.

Printable Version

Spaghetti Sauce

2011-02-24T09:36:00.001-09:00

I, personally, have always had a bad case of indigestion after eating prepared spaghetti sauce -- and it always let such a funny aftertaste in my mouth, too. One day I decided to experiment. A few additions to my pizza sauce recipe and I came up with something my family and I enjoy so much. Yummy! You'll never go back to ready-made spaghetti sauce!

This recipe makes a rather large batch but the extra does wonderfully in the freezer.

Original recipe by Naomi

1/2 C. olive oil
1/2 medium onion, chopped
4 tsp. garlic, minced
3 cans (15 oz.) tomato sauce
1 can (12 oz.) tomato paste
2 cans (14.5 oz.) diced tomatoes, undrained
2 T. Italian seasoning
1 tsp. basil
1 tsp. salt
3 T. sugar (or other sweetener, to balance flavors)
1 T. Worchestershire sauce

Saute onion and garlic in olive oil. Add remaining ingredients and stir. Cover and simmer 3-4 hours, stirring occasionally.

Printable Version

French Toast

2011-02-21T23:28:00.001-09:00

A classic breakfast dish with an added hint of spice.

If using a frying pan over a burner, more butter will need to be added every now and then. To prevent the butter from burning, remove the skillet from the heat and allow the butter to melt in the hot skillet, then replace the skillet on the burner and continue frying.

Original recipe by Naomi

3 eggs
1/4 C. milk
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. ginger or nutmeg
2 T. butter
Sliced bread

Combine first five ingredients, using a fork or whisk, until thoroughly blended.

Melt butter in a griddle or skillet over low-medium heat. Dip both sides of bread slice in egg mixture; allow excess egg mixture to drip off bread slice. Fry both sides, 2-3 minutes each side.

Repeat until egg mixture is gone; you will need at least eight slices of bread. Serve with topping of your choice.

Printable Version

Grilled Pizza Sandwiches

2011-02-21T23:27:00.002-09:00

A grilled cheese sandwich and pizza rolled into one. Can comfort food get any better? =D

Original recipe by Naomi

Two slices bread
2 T. butter, softened
2 T. pizza sauce
6 pepperoni slices
Shredded mozzarella cheese
Shredded cheddar cheese

Butter bottoms of two slices of bread; lay both butter-side down in skillet, spread pizza sauce on other sides. Lay pepperoni slices on one slice of bread, sprinkle with cheeses, and top with other slice of bread. Fry over low-medium heat for about two minutes each side, until bread is toasted and cheese is melted.

Printable Version

Chicken Noodle Soup

2011-02-21T23:21:00.001-09:00

This soup is delicious anytime but especially when fighting a cold. Parsley and marjoram are herbs which are helpful for respiratory problems so be sure to drink up all that good broth! =)

Modified recipe from Allrecipes.com

12 C. water
9 cubes chicken bouillon
4 C. chopped, cooked chicken meat
1 C. chopped carrots
1/2 C. chopped celery
1/4 C. chopped onion
1 bay leaf
1-1/2 tsp. dried parsley
1/2 tsp. dried marjoram
1/2 C. poultry seasoning
1/2 tsp. ground black pepper
1 tsp. salt
12 oz. rotini pasta

Place bouillon in water and bring to a boil. Add to broth the chicken, vegetables, and spices. Reduce heat to low-medium and simmer for 30 minutes, or until vegetables are tender. Add pasta and cook until noodles are done.

Printable Version

Honey Chicken Stir-Fry

2011-02-17T09:47:00.005-09:00

This is my family's favorite stir-fry. The chicken is perfectly juicy with just a hint of sweetness, blending perfectly with the flavors of the bright, tasty veggies.

Recipe from Taste of Home's Comfort Food Diet Cookbook

1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 garlic clove, minced
3 tsp. olive oil, divided
3 T. honey
2 T. soy sauce
1/8 tsp. salt
1/8 tsp. pepper
1 pkg. (16 oz.) frozen stir-fry vegetable blend
2 tsp. cornstarch
1 T. water

Stir-fry chicken and garlic in 2 tsp. oil. Add honey, soy sauce, salt and pepper. Cook and stir until chicken is lightly browned and juices run clear. Remove and keep warm.

Stir-fry vegetables in remaining oil for 4-5 minutes or until tender. Return chicken to the pan; stir to coat. Combine cornstarch and water until smooth; gradually stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with rice.

Printable Version

Supper in a Dish

2011-02-11T10:40:00.004-09:00

A great make-ahead dish for those crazy busy days! So delicious and filling, too!

Recipe from The Fix-It and Forget-It Cookbook

1 lb. ground caribou, moose or beef, browned and drained
1-1/2 C. sliced raw potatoes
1 C. sliced carrots
1 C. peas
1/2 C. chopped onion
1/2 C. celery
1/4 C. chopped green peppers
1 tsp. salt
1/4 tsp. pepper
1 can (10-3/4 oz.) cream of chicken (or mushroom) soup
1/4 C. milk
2/3 C. grated cheddar cheese

Layer first ten ingredients according to order given in slow cooker. Combine soup and milk; pour over layered ingredients. Sprinkle with cheese. Cover and cook on High for 4 hours.

Printable Version

Blueberry Oat Muffins

2011-02-11T10:31:00.005-09:00

These healthy, hearty blueberry muffins are so delicious. I use dried blueberries, soaking them in hot water for about an hour before mixing them into the batter. I find the texture of these muffins is great using half quick-cooking and half old-fashioned oats.

Recipe from Taste of Home's Comfort Food Diet Cookbook

1 C. oats
1 C. flour
1/2 C. sugar
3 tsp. baking powder
1 egg
1 C. milk
2 T. butter, melted
1 tsp. vanilla
1 C. blueberries

1/2 C. oats
2 T. sugar
1 T. butter, softened

Mix dry and wet ingredients separately, then combine. Stir in blueberries. Fill greased muffin tins 2/3 full. Combine last three ingredients and sprinkle over tops of muffins. Bake at 400 degrees for 20 minutes or until a toothpick inserted in center comes out clean.

Printable Version

Mexican Scrambled Eggs

2011-01-08T12:16:00.004-09:00

What a great way to start the day! Not your ordinary scrambled eggs. Bursting with flavor. Hot and cheesy. Mmm, good! A variation I like to do for this is to fry up a cup or two of hash brown potatoes and add them to the skillet as I pour in the beaten eggs. It also makes the servings stretch!

Recipe from Home Economics I, Lesson 13 (Christian Light Education)

1/2 lb. bulk sausage
1/2 C. onion, chopped fine
1/2 C. green and red bell peppers, diced
1/2 tsp. chili powder
1/2 tsp. cumin
7 large eggs
1/2 C. milk
1 tsp. salt
1/2 tsp. pepper
3/4 C. cheddar cheese, grated
Sour cream
Salsa

Brown sausage over medium heat; drain. Add onions, peppers, and spices. Continue cooking until onions are tender. Combine eggs, milk, salt and pepper; beat until frothy. Pour over meat mixture. When eggs begin to set, stir gently until uncooked eggs flow to bottom. Continue to stir occasionally and gently until eggs are set. Remove from heat, sprinkle with cheese and cover for 2-3 minutes until cheese is melted. Serve with sour cream and salsa.

Printable Version

Pumpkin Bread

2011-01-08T10:13:00.003-09:00

This bread is so moist and delicious! Perfect with a cup of hot tea.

Modified recipe from Hannah Maynard

2 C. flour
1-1/2 tsp. cinnamon
1-1/2 tsp. allspice
1 tsp. baking powder
1/2 C. chopped nuts
2 T. flax seed (optional)
1/2 C. butter, melted
3/4 C. sugar (I used 1/2 C. evap. cane juice)
2 eggs
1 tsp. vanilla
1 C. pumpkin

Grease and flour one loaf pan. Preheat oven to 350 degrees.

Combine dry and wet ingredients separately; mix together just until thoroughly moistened. Bake for one hour or until toothpick inserted in center comes out clean.

Printable Version

Red Sock-Eye Salmon Cakes

2010-12-14T20:23:00.001-09:00

Recipe from Bro. Lee Barnes

A few weeks ago, my dad pulled out a forgotten recipe, written on a sheet of paper, which was hiding between the pages of a cookbook. The sheet of paper is soiled and nigh falling apart due to age. Eating these delicious salmon cakes this evening brought back a lot of memories for my parents. Brother Lee Barnes was their Sunday School teacher at the church they attended during their Bible college years. My dad said that Bro. Barnes was a man of great wisdom. He still remembers many of the lessons he taught. This tattered old recipe, we suppose, exceeds the life of the man who wrote it down over 25 years ago. One day in Glory, I'll be happy to shake Brother Barnes' hand and say to him, "They sure were good, Brother Barnes!"

15 oz. red sock-eye salmon
2 eggs
1/2 C. milk
1 pkg. Saltine crackers, crushed
oil for frying

Mix thoroughly. Let stand 20 minutes (the crackers will absorb the milk, eggs, and salmon juices). Form into small cakes; place on waxed paper.

Heat oil and fry cakes two minutes per side. Place on a plate covered with paper towels to absorb the grease.

A final note from Brother Barnes, "Be sure dinner is ready before frying these, as they are better hot."

Printable Version

Seven-Layer Salad

2010-12-08T18:45:00.004-09:00

This is a delicious salad that my mom makes for special meals, such as Thanksgiving and Christmas.

Recipe from Aunt Evelyn

1 head lettuce, cut
1/2 C. celery, chopped
1/2 C. green onions, chopped
1/2 C. green bell pepper, chopped
1/2 C. carrots, grated
1 oz. frozen peas
2 C. mayonnaise
2 T. sugar
8 oz. cheddar cheese, grated
10 strips bacon, diced and fried crisp

Lay lettuce in the bottom of a 9" x 13" dish. Layer celery, onions, pepper, carrots, and peas. Combine mayonnaise and sugar; spread over salad. Top with cheese and bacon.

Cover and refrigerate at least 8 hours.

Printable Version

Baked Oatmeal

2010-08-03T15:13:00.008-08:00

We've all had quick oatmeal prepared in the microwave. Some of us are enthusiasts of crunchy, wholesome granola. But how many of you folks have enjoyed soft, warm oatmeal, resting upon a juicy layer of fruit, covered with a creamy vanilla sauce? Perhaps this dish will become a favorite with your family as it has mine.

A few notes on the recipe: I have used many different kinds of fruits. Peaches and strawberries together is delightful. Mixed berries do fantastically. When using apples, it resembles apple crisp. Also, rolled oats are absolutely the best kind for baked oatmeal. Quick-cooking oats don't give you the same texture.

Modified recipe from Cooking for Seven

1/2 C. butter, melted and divided
1-1/2 C. fresh, frozen, or canned fruit
2 C. old-fashioned rolled oats
1/2 C. brown sugar
2-1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 C. milk
2 eggs
1 tsp. vanilla
1/4 C. pecans, chopped

Preheat oven to 350 degrees F. Pour 1/4 C. melted butter in a 9-in. square baking dish. Arrange fruit evenly in the dish.

Combine dry ingredients. Add remaining 1/4 C. butter, milk, eggs, and vanilla and stir well. Spread evenly over fruit in dish. Sprinkle with pecans (or other desired nuts).

Bake for 45-50 minutes or until center is set. Serve with milk, cream, or Vanilla Sauce (below).

Vanilla Sauce

2 T. sugar
1-1/2 T. cornstarch
1/8 tsp. salt
2 C. milk
2 egg yolks
1 T. butter
2 tsp. vanilla

Combine sugar, cornstarch, and salt in a medium saucepan. Blend milk and egg yolks. Gradually stir into sugar mixture.

Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Serve warm over oatmeal.

Printable Version

Soft Ginger Cookies

2010-02-21T20:08:00.010-09:00

These are probably my favorite cookies. Sweet and spicy meets with rich and creamy in these tender, comforting morsels. Since the spices in the cookies are actually quite beneficial to the health, I've considered substituting a portion of the flour with whole wheat flour and wheat germ to make these cookies truly nutritious. But, then again, loading them with an indulgent frosting is exactly what you would call "healthy." Eating these cookies without the frosting is absolutely out of the question! (chuckle) Perhaps I could reach a compromise...

Modified recipe from Allrecipes.com

Freeze well

3/4 C. butter, softened
3/4 C. sugar
1 egg
1 T. water
1/4 C. molasses
2-1/4 C. flour
1 tsp. baking soda
1/4 tsp. salt
2 tsp. ground ginger
3/4 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1/8 tsp. cardamom

Preheat oven to 350 degrees F; grease cookie sheets.

Cream butter and sugar; add egg, water, and molasses. Combine dry ingredients; add to creamed mixture.

Bake for 8-10 minutes.

Cream Cheese Frosting

3 oz. cream cheese, softened
2 T. butter, softened
1 tsp. vanilla
3 C. powdered sugar
1-1/2 tsp. milk

Mix cream cheese, butter, and vanilla until smooth and well incorporated. Gradually stir in powdered sugar. Lastly, add milk and stir until well blended.

Printable Version

Pumpkin Pie

2010-02-18T16:12:00.009-09:00

using homemade pumpkin puree

After much deliberation, my family and I unanimously concluded that this pie was the most flavorful, satisfying pumpkin pie ever to excite our palates. It was the epitome of pumpkin pie perfection. While the other two pies I prepared for Thanksgiving were rather orange in color, this pie was a deep, rich brown. Furthermore, the flavor and texture was highly superior. Home-prepared pumpkin puree undoubtedly was the responsible factor in the differentiation. I highly recommend it to others and, if at all possible, personally intend to use nothing else for future baking endeavors. =)

Modified recipe from the label of Libby's canned pumpkin

1 9-in. pie crust
3/4 C. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. allspice
1/8 tsp. cardamom
2 eggs
15 oz. homemade pumpkin puree
1 can (12 oz.) evaporated milk

Preheat oven to 425 degrees F.

Combine sugar and spices. In a larger bowl, beat eggs, then mix in pumpkin and sugar-spice mixture. Blend in evaporated milk. Pour into pie shell.

Bake for 15 minutes. Reduce temperature to 350 degrees; bake 40-50 minutes or until knife inserted in center comes out clean.

Cherry Cream Cheese Tarts

2010-02-18T13:31:00.007-09:00

A perfect dessert to enjoy with company and family! These scrumptious morsels go together effortlessly. After the tarts have finished baking, the centers will fall. In this case, it is a good thing. The fortunate mistake creates perfect little pockets for pie filling!

Recipe from Paula Deen

16 vanilla wafers
2 eggs
1 tsp. vanilla
1 C. sugar
2 pkgs. (8 oz.) cream cheese, softened
1 can (21 oz.) cherry pie filling, chilled

Preheat oven to 350 degrees F; place paper liners in muffin tins.

Beat cream cheese until fluffy; add sugar and vanilla, mixing well. Add eggs, one at a time, beating well after each addition. Lay one vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers.

Bake for 20 minutes. Allow tarts to cool completely. Serve with cherry filling on top, or pie filling of your choice.

Preparing Pumpkin for Pie

2009-11-09T20:47:00.013-09:00

A pumpkin was given to my family. How exciting! We usually go with canned pumpkin for baking purposes. It's so much simpler, after all, isn't it?

I must say, using canned pumpkin for pie is assuredly an easier process but it definitely is not as enjoyable as disecting your own gorgeously glowing gourd. And eating is not the only purpose for pumpkins, either. They're really quite decorative during this annual time of festivity! They make a home look more homey. Ah, those special touches...

I did a bit of research before Mom and I carved into our pumpkin. I wanted to be certain of the proper procedure for preparing its frigid preservation. I found bits and pieces here and there. I thought one place for the whole 10-step process would be handy to other curious folk. Therefore...

1) Cut the top off your pumpkin, then proceed to divide it in half.

You will notice the pulpy, seedy innards. The pulp is, of course, quite useless. The seeds, on the other hand, are quite tasty when toasted. Furthermore, they are very nutritious, being high in magnesium, phosphorous, iron, copper, vitamin K, and zinc, among other nutrients and vitamins. Do not throw away your pumpkin seeds!

2) You will need to dig the pulp and seeds out of the pumpkin using a metal spoon, preferably one having an edge which you can scrape well with. You'll probably need to use your hands also. (It feels so delightfully squishy!) Clean your seeds and throw away the pulp.

3) Scrape the inside nice and clean.

4) Slice the pumpkin and arrange in a baking dish. Cover the bottom of the dish with 1/2 inch of water. (Looks a lot like cantaloupe, doesn't it? =)

5) Bake in a 350-degree oven for 45 minutes to an hour, just until a fork can be easily inserted into the tender flesh.

6) Before baking your pumpkin, toss your clean seeds in a bit of oil on a baking sheet and sprinkle with salt. Bake for 25 minutes, stirring at 10-minute intervals.

7) They will become golden-brown and delicious!

8) Allow pumpkin to cool, then peel the skin with a knife.

9) Puree the peeled pumpkin in a food processor until smooth.

10) Place pureed pumpkin in freezer bags in measured amounts, such as one cup, as we did. Our small pumpkin yielded five cups.

The final products.

Mom and I had such fun getting our pumpkin into the freezer. I wish we could do things like this all the time! I'm so eager for Thanksgiving to arrive so I can make pie with pure pumpkin not obtained from a can. =) I'll be certain to share a photo or two of the outcome.

Homemade Ice Cream

2009-07-28T15:27:00.001-08:00

It's important to beat eggs very well before adding the other ingredients. Raw eggs have never adversely affected our health, by the way. The ice cream needs to process in a machine or such only until it has frozen a bit, so as not to separate while freezing thoroughly. We use a Deni machine.

Original recipe by Naomi

2 eggs
1 C. sugar
1 C. half-and-half or evaporated milk
2 C. heavy whipping cream
1-1/2 tsp. vanilla

Beat eggs until slightly foamy, add sugar. Blend in milks and vanilla. Transfer to ice cream canister and process in machine until set. Freeze until solid or desired thickness. Makes 2 quarts (1/2 gallon) of ice cream.

Chocolate Milkshakes

2009-07-27T14:23:00.004-08:00

We LOVE these milkshakes! They are so rich, thick, and delicious and do so much for ice cream cravings. The ingredients are those that we always have on hand, so I get requests for milkshakes a few times each week. A real treat!

Recipe from Hillbilly Housewife

1-1/2 to 2 C. cold water
1-1/2 C. dry milk powder
1/2 C. sugar
1/4 C. baking cocoa
1 tsp. vanilla
1-1/2 to 2 trays ice cubes, crushed
2 T. oil
5-second squirt cooking spray
1+ T. peanut butter

Place all ingredients in blender. Process for 1-2 minutes, scraping sides once or twice.

The oil is for emulsification purposes; may seem strange, but it works. As a word of warning, depending on your type of blender, well-crushed is might be necessary. Ours broke due to the wear and tear, and we had to replace some parts.

Peach Yogurt Muffins

2009-07-07T20:34:00.008-08:00

After my modifications and personalizing, we decided these taste like peach cobbler!

Modified recipe from Allrecipes.com

Wheat germ works well; substitute 1/2 C. flour

2 C. flour
1/2 C. chopped pecans
2/3 C. sugar
1 tsp. baking powder
1/2 tsp. cinnamon
Dash ginger
1 egg, beaten
3/4 C. yogurt
1/2 C. butter, melted
3/4 tsp. almond extract
1/2 tsp. vanilla
2 T. milk
1 C. chopped peaches

Preheat oven to 350 degrees F; grease muffin tins.

Combine dry ingredients. Blend egg, yogurt, butter, and extracts; add to dry ingredients and stir just until moistened. Stir in milk and peaches.

Bake for 30 minutes or until toothpick inserted in center comes out clean. Keep refrigerated; can be warmed in a oven or toaster oven at a low temperature.

The Frozen Storehouse

2009-07-07T11:03:00.010-08:00

While cleaning out the freezer this morning, I was amazed by the amount of baked goods I'd managed to store up. In recent months, I've been pleased to learn how well yummy loaves and tender muffins freeze. Simply set them on your kitchen counter before you go to bed and you've got fresh-tasting concoctions for breakfast.

The price for propane (with which we heat our oven) has sky-rocketed recently, therefore, knowing how considerably often I bake, Dad told me that I need to conserve propane by doing more baking at one time. Normally I baked the evening prior to the morning we needed something for breakfast. This new arrangement has been beneficial as it has not only saved propane, but also my feet! After an entire, very full day, then in the evening, helping Mom with dinner preparations, doing dishes with my sisters, tidying up the kitchen, baking, and cleaning up again, my feet feel DEAD. (chuckle)

Last month on separate days, I spent one morning and one afternoon baking to my heart's content. Once my great granola, lovely loaves, and mouth-watering muffins had cooled, I stored them away on top of the fridge and in the freezer, respectively. Hence, after consuming a portion of my labor's fruits, I have yet the following baked goods stored up:

1 + 1/2 loaves zucchini bread
1 loaf + 1 mini loaf cinnamon bread
1/2 loaf + 2 mini loaves banana bread
8 cinnamon puff muffins

Needless to say, I won't have to do much baking for quite some time. =) Truly, I don't know whether to be glad or sad--I love to bake. =(

A few other notes: Before storing my baked goods in the freezer, I do some dividing. I slice large loaves of bread and place one-half each in two bags. I make large batches of muffins and proceed to place a smaller number in several separate bags. The reason for this is so I won't take more out of the freezer than we need at one time.

By sharing these tips, it is my hope that you might be able to incorporate some of my ideas into your happy kitchen work.

Proverbs 31:27 She looketh well to the ways of her household, and eateth not the bread of idleness.

Pizza Pasta Toss

2009-05-05T13:43:00.002-08:00

Recipe from Taste of Home's "Simple and Delicious" May/June 2009

2 C. uncooked spiral pasta
1 lb. ground caribou, moose, or beef
1 C. sliced fresh mushrooms
1/2 C. chopped green pepper
1 (15 oz.) can tomato puree
1/2 C. diced pepperoni
4-1/2 tsp. sugar
1 tsp. Italian seasoning
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. oregano
1/4 tsp. onion powder
2 C. shredded mozzarella cheese

Cook pasta according to package instructions. Cook ground meat with mushrooms and green pepper; add tomato puree, pepperoni, and spices. Cook, stirring, for five minutes. Drain pasta and add to meat mixture; heat through and sprinkle with cheese.

Peanut Mallow Bars

2009-03-20T16:28:00.006-08:00

Modified recipe from Taste of Home's "Contest Winning Annual Recipes 2007" cookbook

1 pkg. (18-1/4 oz.) chocolate cake mix
2 T. water
1/3 C. butter, softened
1 egg
4 C. miniature marshmallows
1 pkg. (10 oz.) peanut butter chips
2/3 C. light corn syrup
1/4 C. butter
2 tsp. vanilla
2 C. crisp rice cereal
2 C. salted peanuts

Preheat oven to 350 degrees F; grease one 9" x 13" pan.

Mix first four ingredients until smooth; spread into prepared pan (batter will be thick). Bake for 22-25 minutes or until a toothpick inserted near center comes out clean. Sprinkle with marshmallows; return to oven for two minutes or until melted.

In a saucepan, combine peanut butter chips, corn syrup, and butter; cook over medium heat, stirring constantly, until melted and smooth. Remove from heat; stir in remaining ingredients, spread over marshmallows.

Whole Wheat Bread

2009-02-24T17:09:00.011-09:00

Freezes well

Of course, living in the village we are unable to buy bread from the store, therefore we eat nothing but delicious, wholesome homemade bread. We've always used a bread machine because they make life blissfully simple! Ha, ha! I usually make two or three loaves per week for my family. This recipe makes a two-pound loaf. I substitute half of the amount of flour with whole wheat flour.

1-1/2 C. warm water
2 T. instant dry milk
2 T. olive oil
2 T. honey
2 tsp. salt
2 C. whole wheat flour
2 C. bread flour
1 T. yeast

Measure first five ingredients into bread machine pan and blend (I usually just tilt the pan around to stir it). Add flours and level off (so the yeast doesn't get wet), and measure yeast on top. Do not stir contents.

Place pan in machine, set for a 2-lb. whole wheat loaf and press start. Once finished baking, remove promptly from pan (otherwise it will become soggy, and nobody enjoys soggy bread). If you're making your first loaf, immediately cut a slice and spread with butter or jelly and make a cup of your favorite tea to go with it!

Mexican Lasanga

2009-02-17T17:01:00.004-09:00

Recipe from Mrs. Melody Peiter

10 (8 in.) flour tortillas
1 lb. ground caribou, moose, or beef
1 (17 oz.) can whole kernel corn, drained
1 C. salsa
1 (15 oz.) can tomato sauce
1 pkg. taco seasoning mix
1 (16 oz.) carton cottage cheese
2 eggs
1 tsp. oregano
1-1/2 C. shredded cheddar cheese

Preheat oven to 375 degrees F; grease one 9" x 13" casserole dish. Cook meat until no longer pink, add corn, salsa, tomato sauce, and taco seasoning. Simmer, stirring frequently for 5 minutes. Separately combine cottage cheese, eggs, and oregano. Cover bottom of prepared dish with 5 tortillas, overlapping edges. Top with half of meat mixture. Spread with cottage cheese mixture, place five more tortillas on top, then cover with remaining meat mixture and cheddar cheese.

Bake for 30 minutes or until cheese is melted and casserole is bubbly. Let stand 10 minutes before cutting and serving.

Donut Muffins

2009-02-06T16:31:00.013-09:00

Recipe from Hillbilly Housewife

Wheat germ works well; substitute 1/4 C. flour
Freezes well

1-1/2 C. flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/3 C. shortening
1/2 C. sugar
1 egg
3/4 C. milk
1/4 C. butter, melted
1/2 C. powdered sugar
1 tsp. cinnamon

Preheat oven to 350 degrees F; grease muffin tins.

Combine dry ingredients. Cream shortening and sugar; add egg and whisk until smooth. Alternately stir in dry mixture and milk.

Bake for 25 minutes or until toothpick inserted in center comes out clean. Melt butter; combine powdered sugar and cinnamon. Dip muffins first in melted butter, then powdered sugar mixture.

Clam Chowder

2008-11-10T16:01:00.005-09:00

Modified recipe from Allrecipes.com

1 C. chopped onion
3 cloves garlic
3 C. peeled, diced potatoes
1 C. diced celery
1 C. chopped carrots
1 tsp. salt
1/2 tsp. pepper
3/4 C. butter
3/4 C. flour
1/2 tsp. sugar
1 (12 oz.) can evaporated milk
1 C. half-and-half
2 C. milk
2 (10 oz.) cans minced clams, drained with juice reserved

In a large saucepan, combine juice from clams with vegetables; season. Cover with just enough water to cover. Cook over medium-high heat until vegetables are tender.

Meanwhile, make white sauce with butter, flour, sugar, and evaporated milk. Whisk until smooth, then add half-and-half. Cook over low-medium heat until thick, stirring constantly.

Combine white sauce with vegetables in large saucepan; stir in milk. Add clams just before serving and heat through.

Butterscotch Blondies

2008-09-29T17:17:00.007-08:00

Recipe from Hershey's Cocoa "Easy Baking" cookbook

Freezes well

3/4 C. butter, softened
3/4 C. brown sugar
1/2 C. sugar
2 eggs
2 C. flour
1 tsp. baking soda
1/2 tsp. salt
1-2/3 C. butterscotch chips

Preheat oven to 350 degrees F; grease one 9" x 13" baking pan.

Cream butter and sugars; add eggs. Combine dry ingredients and combine with creamed mixture. Add butterscotch chips.

Bake for 30-35 minutes, until top is golden brown and center is set. Cut into 6 by 6 rows.

Apple Bread

2008-09-17T15:27:00.009-08:00

Modified recipe from Allrecipes.com
Wheat germ works well; substitute 1/2 C. flour

2 C. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 C. butter, softened
3/4 C. sugar
2 eggs
1 tsp. vanilla
2 apples, cored and peeled, one chopped and one shredded
1/2 C. chopped nuts

Preheat oven to 350 degrees F; grease and flour one 9" x 5" loaf pan.

Combine dry ingredients. Cream butter and sugar; add eggs, vanilla, and apples. Mix in dry ingredients just until combined. Fold in nuts.

Bake for 70-80 minutes or until toothpick inserted in center comes out clean.

Fluffy Apple Dip

2008-09-16T16:57:00.007-08:00

Recipe from Taste of Home's "Simple & Delicious" Sept/Oct 2008 magazine

1 (8 oz.) pkg. cream cheese, softened
1 T. peanut butter
1/2 tsp. pumpkin pie spice
1 (7 oz.) jar marshmallow creme
Sliced apples

Combine cream cheese, peanut butter, and spice. Fold in marshmallow creme. Chill before serving.

Banana Pudding

2008-09-15T15:34:00.005-08:00

I've found that the pudding turns out best if every trace of egg white is removed from the egg yolks. If the egg whites cook with the pudding, little lumps will appear.

Recipe from Great-Grandma Addie Chisholm

Vanilla wafers
6 bananas
3 eggs, separated
3/4 C. sugar
2 T. flour
1/4 tsp salt
2 C. milk
1 tsp. vanilla
1 tsp. butter
Whipped cream

Place cookies on bottom and sides of one 9" x 13" dish so's to cover inside of dish well. Slice bananas and layer evenly over cookies. Separate eggs. In a medium saucepan, combine sugar, flour, and salt; stir in milk. Cook over low-medium heat, stirring constantly, until thickened. Take 1/3 of hot mixture and, in a medium bowl, stir with egg yolks. Mix egg mixture with contents in saucepan; cook over low-medium heat, stirring constantly, for five minutes. Remove from heat and add vanilla and butter, stirring until butter is melted. Pour pudding evenly over banana layer. Refrigerate until chilled; serve topped with whipped cream.

Sweet-and-Sour Meatballs

2008-09-12T16:29:00.003-08:00

Recipe from Taste of Home's "Quick Cooking Annual Recipes 2003" cookbook

2 pounds frozen fully cooked meatballs, thawed
1 small onion, sliced
2 medium carrots, julienned
1 small green pepper, julienned
1 garlic clove, minced
1 can (16 oz.) sweet and sour sauce
4-1/2 tsp. soy sauce
Hot cooked rice

Place meatballs in large microwave-safe dish; top with onion, carrots, green pepper, and garlic. Combine the sauces; pour over meatballs. Cover and microwave on high for 8-10 minutes or until vegetables are tender and meatballs are heated through, stirring twice. Serve over rice.

Oatmeal with Peach Sauce

2008-09-08T16:47:00.005-08:00

Modified recipe from Taste of Home's "Quick Cooking Annual Recipes 2005" cookbook

2 C. diced peach slices
2 T. maple syrup
3 T. water
2 tsp. orange juice concentrate
1/4 tsp. cinnamon
Dash ginger
Prepared oatmeal
Brown sugar or honey, according to taste

Combine all ingredients in medium saucepan. Bring to a boil; reduce heat and simmer for 5 minutes. Serve over prepared, sweetened oatmeal.

Oatmeal Scotchies

2008-09-06T15:43:00.005-08:00

Recipe from Nestle Tollhouse's "Best-Loved Recipes" cookbook

Freeze well

These are my brother's favorite cookies. He's crazy about them. =)

1 C. butter, softened
3/4 C. sugar
3/4 C. brown sugar
2 eggs
1 tsp. vanilla
1-1/4 C. flour
3 C. rolled oats
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1-2/3 C. butterscotch chips

Preheat oven to 375 degrees F; grease cookie sheets.

Cream butter, sugars; add eggs, and vanilla. Combine dry ingredients, then stir into creamed mixture; add chips.

Bake for 7-8 minutes or until edges are slightly brown.

Hot Fudge Sauce

2008-08-22T17:31:00.009-08:00

Recipe from Taste of Home's "Simple & Delicious" Sept/Oct 2007 magazine

1 C. mini marshmallows
1 C. chocolate chips
1 (5-oz.) can evaporated milk

Combine ingredients in saucepan; cook and stir over low heat until smooth. Serve over ice cream.

Morning Mix-Up

2008-08-18T17:12:00.006-08:00

Recipe from Taste of Home’s “Contest-Winning Annual Recipes 2006” cookbook

2 C. frozen hash brown potatoes
1 C. chopped fully cooked ham
1/2 C. chopped onion
2 T. vegetable oil
6 eggs
Salt and pepper to taste
1 C. shredded cheddar cheese
Minced chives

In a large skillet, fry potatoes, ham, and onion in oil for 10 minutes or until potatoes are slightly crispy. Beat eggs, salt, and pepper in a bowl; add to skillet and cook, stirring occasionally, until eggs are set. Remove from heat and gently stir in cheese; sprinkle with chives. Serve with buttered toast.

Peanut Butter Chip Brownie Cups

2008-08-11T17:12:00.006-08:00

Recipe from Hershey's Cocoa "Easy Baking" cookbook

1 C. butter, melted
2 C. sugar
2 tsp. vanilla
4 eggs
3/4 C. baking cocoa or special dark cocoa
1-3/4 C. flour
1/2 tsp. baking powder
1/2 tsp. salt
1-2/3 C. peanut butter chips

Preheat oven to 350 degrees F; fill muffins tins with paper liners.

Cream butter and sugar, add eggs and vanilla, mix in baking cocoa. Combine dry ingredients, then mix well into chocolate mixture. Add 1-1/3 C. peanut butter chips.

Bake for 25-30 minutes or until surface is firm. Immediately sprinkle with remaining peanut butter chips, pressing in slightly.

Wheat Germ

2008-08-08T20:52:00.005-08:00

Wheat germ: n. The vitamin-rich embryo of the wheat kernel that is separated before milling for use as a cereal or food supplement.

I've recently begun using a grain called wheat germ. Since I love to bake, I've had fun learning how to substitute it into different recipes, such as granola and muffins. Not only does wheat germ make baked goods taste more delicious (it has a subtle nutty flavor and is slightly sweet), but it is also very beneficial to your health. There are 23 nutrients in this delicious grain! Wheat germ is actually one of the most nutritional products that you can eat as it's packed with more protein, vitamins, and minerals than any other vegetable or grain. That's a wondrous fact--God made wheat, you know. Just think of all that the great Creator put into this teeny, tiny part of the wheat kernel that we may personally benefit from it!

What is Wheat Germ? - WiseGeek.com
Wheat Germ - Wikipedia.org

Apple Yogurt Muffins II

2008-08-05T17:13:00.005-08:00

Modified recipe from Allrecipes.com

1-1/2 C. flour
1/2 C. wheat germ
1/2 C. sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 C. plain yogurt
1 egg
1/4 C. vegetable oil
2 T. applesauce
1 apple, peeled and chopped

Preheat oven to 350 degrees F; grease muffin tins.

Combine dry ingredients. Separately combine the yogurt, egg, and oil; stir into dry ingredients just until moistened. Stir in applesauce and apple (batter will be thick). Fill prepared muffin cups two-thirds full.

Bake for 25-30 minutes or until muffins test done. Cool for 5 minutes before removing from pan to a wire rack.

Frozen Chocolate Pudding Treats

2008-07-24T16:11:00.005-08:00

Recipe from "The Jell-o Pages" cookbook

3/4 C. graham cracker crumbs
3 T. butter, melted
3-1/2 C. whipped cream
1/2 C. peanut butter
1 C. milk
1 (4-serving) pkg. instant chocolate pudding

Line 12 muffins cups with paper liners. Combine crumbs with butter; press 1 T. of mixture into bottoms of lined cups, top with 1 T. whipped cream. Gradually beat milk into peanut butter until smooth. Add pudding and stir until well blended, then fold in remaining whipped cream. Spoon mixture into cups. Freeze.

Tuna Spread

2008-07-23T16:05:00.006-08:00

Original recipe by Naomi

1 (6-oz.) can tuna, drained
1 hard-boiled egg, chopped
1 heaping T. mayonnaise
1 heaping tsp. pickle relish
1/2 tsp. mustard
Dash black pepper
Pinch crushed red pepper
Dash paprika
Dash garlic powder
Dash onion salt
Dash lemon-pepper seasoning
1/4 tsp. snipped chives
Lettuce (optional)
Bread or crackers

Oh Henry Bars

2008-07-17T17:06:00.003-08:00

Recipe from Miss Elizabeth Sjoblom

1 C. sugar
1 C. white corn syrup
1 C. peanut butter
5 C. crispy rice cereal
1 C. chocolate chips
1 C. butterscotch chips

Bring sugar and syrup to a boil in a saucepan. Add peanut butter and mix well, add rice krispies. Press mixture evenly into a greased large baking pan. Melt chocolate chips and butterscotch chips, separately, with a teaspoon of of shortening. Spread melted chips over bars separately, allowing first layer to harden before spreading next.

Meatballs in Mushroom Sauce

2008-07-11T16:47:00.003-08:00

Recipe from the Kitchen-Klatter cookbook

4 oz. egg noodles
1 lb. ground caribou, moose, or beef
1/4 lb. ground lean sausage
1 tsp. salt
3/4 tsp. poultry seasoning
3 T. ketchup
1 egg, slightly beaten
1/4 C. fine bread crumbs
2 T. vegetable oil
1 (10-1/2 oz.) can cream of mushroom soup
1/2 soup can water
1 tsp. paprika
1/4 tsp. thyme
Pinch garlic powder

Prepare noodles according to package instructions. Combine meat, salt, poultry seasoning, ketchup, egg, and bread crumbs. Shape into 1-1/2 inch balls. Brown on all sides in oil; reduce heat and cook for 10 minutes or until meat is done. Remove meatballs to a bowl. Stir soup, water, and spices together and heat thoroughly; add meatballs and noodles.

No-Bake Cookies

2008-07-10T16:32:00.003-08:00

Recipe from Community Baptist Church's "Incredible Edibles" cookbook

2 C. sugar
1/4 C. baking cocoa
1/2 C. milk
1/2 C. butter
1/2 C. peanut butter
1-1/2 tsp. vanilla
2-1/4 C. rolled oats
Powdered sugar

In a saucepan, combine sugar, cocoa, milk, and butter. Bring to a boil over medium heat, stirring constantly; boil for 1-1/2 minutes. Remove from heat; stir in peanut butter and vanilla, then oatmeal. Drop by tablespoonfuls onto waxed paper and dust with powdered sugar; let stand until hardened.

Winter Warm-Up Soup

2008-07-03T13:03:00.008-08:00

Recipe from Taste of Home's "Quick Cooking Annual Recipes 2004" cookbook

1 medium onion, chopped
1 T. vegetable oil
6 C. water
6 chicken bouillon cubes
4 medium carrots, chopped
1 large potato, peeled and cubed
1 tsp. basil
1 tsp. oregano
1/2 to 1 tsp. salt
1 C. uncooked bowtie pasta
1 (15-1/4 oz.) can whole kernel corn or 1-1/2 C. frozen corn
1 (14-1/2 oz.) can chopped tomatoes or 4 plum tomatoes, thinly sliced and quartered
1/2 lb. cooked chopped chicken or cooked ground caribou, moose, or beef

In a large pot, saute onion in oil until tender. Add water, bouillon cubes, carrots, potato, and seasonings. Bring to a boil. Reduce heat; simmer for 15 minutes. Meanwhile, cook pasta according to package instructions; drain. Add pasta, corn, and tomatoes; cook five minutes longer or until heated through and vegetables are tender.

My Favorite Tomato Soup Add-Ins

2008-06-27T15:33:00.002-08:00

Recipe by Naomi

1 (10 3/4-oz.) can tomato soup, prepared
Saltine crackers, crushed
French-fried onions
Shredded cheddar cheese
Salt & pepper
Crushed red pepper
Snipped chives

Nutty Spiced Pancakes

2008-06-26T16:12:00.002-08:00

Original recipe by Naomi

Prepared pancake batter
Good amount cinnamon
Few dashes nutmeg
Chopped pecans
Fry pancakes until done
Chunky peanut butter
Maple syrup

Parmesan Corn Chowder

2008-06-25T16:04:00.004-08:00

Recipe from Taste of Home's "Quick Cooking Annual Recipes 2003" cookbook

1 C. water
2 C. diced peeled potatoes
1/2 C. sliced carrots
1/2 C. sliced celery
1/4 C. chopped onion
1/4 C. butter
1/4 C. flour
1 tsp. salt
1/2 tsp. pepper
2 C. milk
1 (14 3/4-oz.) can cream-style corn
1-1/2 C. shredded Parmesan cheese
1/2 lb. cooked shredded chicken or cooked ground caribou, moose, or beef

In a large saucepan, combine the first four ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain). In a small saucepan, melt butter. Stir in flour, salt, and pepper until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into vegetable mixture. Add corn, Parmesan cheese, and your choice of meat. Cook 10 minutes more or until heated through.

Coconut Brownies

2008-06-24T16:15:00.005-08:00

Recipe from Country magazine April/May 2008

1 C. butter, softened
2 C. sugar
4 eggs
1 tsp. vanilla
1-1/2 C. flour
1/2 C. + 2 T. baking cocoa
1/2 C. flaked coconut

Preheat oven to 350 degrees F; grease one 9" x 13" baking dish.

Cream butter and sugar; add eggs and vanilla. Combine flour and cocoa; gradually beat into creamed mixture. Add coconut.

Bake for 22-25 minutes or until toothpick comes out with moist crumbs (do not overbake).

Applesauce Muffins

2008-06-23T15:48:00.002-08:00

Recipe from Allrecipes.com

Wheat germ works well; substitute 1/4 C. flour

1-1/2 C. flour
1/2 C. sugar
1-1/4 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
2 T. rolled oats
1 egg, slightly beaten
1 C. applesauce
1/2 C. butter, melted
1 tsp. vanilla
1 T. sugar

Preheat oven to 375 degrees F; grease muffin tins.

Combine dry and wet ingredients seperately, then mix together just until moistened. Fill prepared muffin cups two-thirds full; sprinkle with sugar.

Bake for 20 minutes or until a toothpick comes out clean.

Chicken Noodle Stir-Fry

2008-06-21T15:14:00.006-08:00

Recipe from Taste of Home's "Quick Cooking Annual Recipes 2004" cookbook

1 lb. boneless skinless chicken breasts, cut into strips
2 T. vegetable oil
1-1/2 C. water
2 cloves garlic, minced
2 (3-oz.) pkgs. chicken ramen noodles
1 (16-oz.) pkg. frozen stir-fry vegetable blend
1 sweet red pepper, julienned
2 T. soy sauce

In a large skillet, stir-fry chicken in oil. Add water and garlic; bring to a boil. Add the noodles and contents of seasoning packets, vegetables, red pepper, and soy sauce. Cover and simmer for 7-9 minutes or until noodles and vegetables are tender.

Old-Fashioned Strawberry Shortcake

2008-06-20T16:46:00.010-08:00

Modified recipe from Allrecipes.com

2-1/4 C. flour
2 tsp. baking powder
1/4 C. sugar
1/4 tsp. salt
1/3 C. shortening
1 egg
2/3 C. milk
1 tsp. vanilla

Preheat oven to 425 degrees F; grease and flour one 8" square dish.

Combine dry ingredients, cut in shortening. Beat egg, milk, and vanilla; add to flour mixture.

Bake 20-25 mintes or until toothpick inserted in center comes out clean. Cut into 4 rows by 3 rows. Serve with sugared strawberries (fresh or canned peaches can also be used) and whipped cream.

Applesauce-Pecan Coffee Cake

2008-06-19T15:25:00.008-08:00

Modified recipe from MyRecipes.com

Freezes well

1-1/2 C. flour
3/4 C. brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 C. sour milk
1/2 C. applesauce
2 eggs
1 T. butter, melted
1/3 C. chopped pecans
1/3 C. brown sugar
1/4 C. flour
1/2 tsp. cinnamon
2 T. butter, melted

Preheat oven to 350 degrees; grease one 8" square baking dish.

Combine dry and wet ingredients separately, then mix together. Spread into prepared dish.

Combine first four ingredients for streusel and then add melted butter. Sprinkle streusel over top of batter in dish.

Bake for 45-50 minutes or until toothpick inserted in center comes out completely clean. Cut into 5 rows by 4 rows.

Chicken Enchiladas

2008-06-18T15:32:00.009-08:00

Modified recipe from Allrecipes.com

4 skinless, boneless chicken breast halves
1 onion, chopped
1 C. shredded cheddar cheese
1 T. parsley
1/2 tsp. oregano
1/2 tsp. pepper
1/2 tsp. salt
1 (10 oz.) can enchilada sauce
2 C. salsa
1/3 C. chopped green bell pepper
1 clove garlic, minced
8 (10-in.) flour tortillas
3/4 C. shredded cheddar cheese

Preheat oven to 350 degrees; grease one 9" x 13" baking dish.

In a large skillet over medium heat, cook chicken until no longer pink and juices run clear; drain excess fat. Chop chicken and return to skillet. Add onion, cheese, and spices; heat until cheese melts. Stir in salt, sauce, salsa, green pepper, and garlic. Reserve 1 C. of this mixture.

Spoon even amounts of mixture onto tortillas; roll tortillas up. Arrange in prepared dish. Cover with reserved salsa/chicken mixture and sprinkle cheese over top. Bake, uncovered, for 20 minutes.

Banana Bread

2008-06-17T15:46:00.013-08:00

Recipe Mrs. Jane Zerbe

Wheat germ works well; substitute 1/2 C. flour
Freezes well

1/2 C. butter, melted
3/4 C. sugar
2 eggs
1 C. mashed bananas
1 tsp. vanilla
1 tsp. lemon juice
2 C. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 C. sour milk
1/2 C. chopped nuts

Preheat oven to 350 degrees F; grease and flour one 9" x 5" loaf pan.

Combine butter, sugar, and eggs; add bananas, vanilla, and lemon juice. Alternately stir in flour mixture and sour milk. Fold in nuts.

Bake for one hour or until toothpick inserted in center comes out completely clean.

Chicken Fettuccini Alfredo

2008-06-14T15:54:00.007-08:00

Recipe from Allrecipes.com

1/2 C. butter
2 C. heavy cream
2 cloves garlic, crushed
3 C. Paremesan cheese
1/4 C. dried chopped parsley
2 C. chopped, cooked chicken
6 C. egg noodles

Prepare egg noodles according to package directions. Melt butter over low-medium heat. Add cream and simmer for 5 minutes. Add garlic and cheese; whisk quickly and heat through. Stir in parsley, chicken, and cooked noodles.

Quick & Easy Chili

2008-06-11T15:44:00.009-08:00

Recipe from Grandma Bonnie Elkins

1/2 lb. ground caribou, moose, or beef'
1/2 C. chopped onion
2 cans (14.5 oz.) diced tomatoes
2 cans (15 oz.) chili beans
1/4 C. brown sugar
2 tsp. chili powder
1 can (10-3/4 oz.) tomato soup

In a large saucepan, cook ground meat and onion over medium heat until meat is no longer pink; drain well. Add tomatoes and cook over low-medium heat until tomatoes are tender, stirring occasionally. Add chili beans, brown sugar, and chili powder; simmer for 15 minutes or so. Add tomato soup and heat through. Serve with shredded cheddar cheese.

Strawberry Cheesecake

2008-06-04T15:51:00.012-08:00

Modified recipe from Allrecipes.com

15 graham crackers, crushed
3 T. butter, melted

4 (8 oz.) pkgs. cream cheese
1-1/2 C. sugar
3/4 C. milk
4 eggs
1 C. sour cream
1 T. vanilla
1/4 C. flour
1 pint strawberries
1/3 C. sugar

Preheat oven to 350 degrees F; grease bottom and sides of one 9-in. springform pan.

Combine cracker crumbs and melted butter; press into bottom of prepared pan.

Ingredients for cheesecake need to be at room temperature. Beat cream cheese and sugar just until smooth. Blend in milk, then mix in eggs, one at a time, just enough to incorporate. Stir in sour cream, vanilla, and flour just until smooth. Pour mixture into prepared crust.

Bake for one hour plus 15 minutes. After cooling, store in refrigerator.

For strawberry topping: Combine prepared strawberries and sugar in a pan; cook over medium heat until strawberries release their juice and a thick sauce is created. Place about 1/3 of strawberry sauce into a bowl and mash with a fork, spoon, or potato masher; combine all strawberry sauce together. Chill and serve over cheesecake.

Cherry Dream Cake

2008-05-20T15:53:00.009-08:00

I made this cake for my oldest sister's last birthday. It's so creamy, fruity, and cold -- simply scrumptious!

Recipe from Taste of Home's "Quick Cooking Annual Recipes 2003" cookbook

1 package (18-14 oz) white cake mix
1 package (3 oz.) cherry Jello
1-1/2 C. boiling water
1 pkg. (8 oz.) cream cheese, softened
2 C. whipped cream
1 can (21 oz.) cherry pie filling

Preheat oven to 350 degrees F; grease one 9" x 13" baking dish.

Prepare cake mix according to package directions. Bake for 30-35 minutes or until toothpick comes out clean. Dissolve Jello in boiling water. Cool cake for 3-5 minutes. Pole holes in cake with meat fork; gradually pour Jello over cake. Cool for 15 minutes. Cover and refrigerate for 30 minutes.

Beat cream cheese until light, fold in whipped cream; spread over cake. Top with pie filling. Refrigerate at least 2 hours before serving.

Raisin Nut Bread

2008-04-23T19:35:00.013-08:00

Modified recipe from Allrecipes.com

2 C. flour
3/4 C. sugar
1 T. baking powder
1/2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. salt
1 egg, beaten
1 C. applesauce
3 T. butter, melted
1 tsp. vanilla
1 C. raisins
1/2 C. chopped nuts

Preheat oven to 350 degrees F; grease and flour one 9" x 5" loaf pan.

Combine dry ingredients. Blend beaten egg with applesauce and melted butter; stir into dry mixture just until combined. Fold in raisins and chopped nuts.

Bake 50-60 minutes or until toothpick inserted in center comes out completely clean.

Magic Cookie Bars

2008-04-17T14:07:00.009-08:00

Unknown source

1-1/2 C. graham cracker crumbs
1 tsp. cinnamon
1/2 C. butter
1 C. chopped pecans
1 C. chocolate chips
1 C. shredded coconut
1 (14-oz.) can sweetened-condensed milk
1 tsp. vanilla

Combine cracker crumbs and cinnamon, add butter; press evenly into the bottom of a 9x13-inch baking dish. Layer evenly the nuts, chocolate chips, and coconut. Mix condensed milk with vanilla and pour the mixure evenly over the contents of the dish.

Bake for 20-25 minutes or until crust is lightly golden. Cut into four rows by six rows.

Fudge Truffle Cheesecake

2008-04-04T16:53:00.008-08:00

My little brother Timmy requested this cheesecake for his recent birthday. We adorned servings with cherry pie filling and whipped cream.

Recipe from Old-Fashioned Cake and Cheesecake Recipes (Bear Wallow Books)

1-1/2 C. vanilla wafer crumbs
1/2 C. powdered sugar
1/3 C. baking cocoa
1/3 C. melted butter
1 C. chocolate chips
1 (8 oz.) pkg. cream cheese
7 oz. sweetened-condensed milk
1 egg
1/2 tsp. vanilla

Preheat oven to 300 degrees F. Combine crust ingredients; press firmly in 9-inch pie dish. Melt chocolate over low heat, stirring constantly. Beat cream cheese until fluffy; gradually add condensed milk, beating until smooth. Add melted chips, eggs, and vanilla; mix well. Pour over crust.

Bake for 1 hour plus 15 minutes, or until center is set. After cheesecake has cooled, store in refrigerator.

Chicken Tortilla Bake

2008-03-24T16:29:00.008-08:00

Recipe from Simple & Delicious March/April 2008

1 lb. chicken breasts, cut into bite-size pieces
1/2 tsp. ground cumin (or cumin seed)
1/4 tsp. salt
1 T. plus 1 tsp. olive oil, divided
1 can (16 oz.) refried beans
1 can (14-1/2 oz.) diced tomatoes with mild green chilies, drained
8 flour tortillas (8 inches), cut into 1-inch strips
1 can (11 oz.) whole kernel corn, drained
2 C. shredded cheddar cheese

Preheat oven to 350 degrees F; grease 9x13-inch baking dish. In a large skillet, saute the chicken, cumin, and salt in 1 tablespoon oil until chicken is no longer pink.

Combine the refried beans and tomatoes; spread 1 cup into prepared dish. Top with 24 tortilla strips; layer with half of the corn, bean mixture, chicken, and cheese. Repeat layers.

Using remaining tortilla strips, make a lattice crust over filling; brush with remaining oil. Bake, uncovered, for 25-30 minutes or until heated through and cheese is melted.

(Notes from Naomi: A pizza cutter works well to slice tortillas.)

Chewy Chocolate Chip Oatmeal Cookies

2008-03-21T16:15:00.009-08:00

Modified recipe from Allrecipes.com

Freeze well

1 C. butter, softened
1/2 C. sugar
1 C. brown sugar
2 eggs
2 tsp. vanilla
1-1/2 C. flour
1/4 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
3 C. rolled oats
1 C. chocolate chips
1 C. chopped walnuts (optional)

Preheat oven to 350 degrees F; grease cookie sheets.

Cream butter and sugars; add eggs and vanilla. Combine dry ingredients, then add to creamed mixture. Mix in chocolate chips and walnuts, if desired.

Bake for 10 minutes. After baking, leave cookies on pan 5 minutes before removing to cooling rack.

Banana Oatmeal Muffins

2008-03-06T16:47:00.015-09:00

Modified recipe from Hannah Huussen

1-1/2 C. flour
1 C. rolled oats
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 C. butter, melted
3/4 C. sugar
1/4 C. milk
2 eggs
1/2 tsp. vanilla
1 C. mashed banana

Preheat oven to 400 degrees F; grease muffins tins or use paper liners.

Combine dry ingredients. Mix together melted butter and sugar; add remaining ingredients. Combine dry mixture into wet mixture, mixing just until moistened.

Divide batter evenly among muffin cups, filling them two-thirds full. Bake for 20-25 minutes or until toothpick inserted in center comes out clean.

Cinnamon Bread

2008-03-03T16:17:00.017-09:00

Recipe from Allrecipes.com

Wheat germ works well; substitute 1/2 C. flour

Freezes well

2 C. flour
3/4 C. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1-1/2 tsp. cinnamon
1 tsp. salt
1 C. buttermilk
1/4 C. vegetable oil
2 eggs
2 tsp. vanilla
2 T. sugar
1 tsp. ground cinnamon
2 teaspoons butter

Preheat oven to 350 degrees F; grease and lightly dust one 9x5-inch loaf pan with flour.

Combine dry ingredients and wet ingredients separately, then combine just until moistened. Pour batter into prepared pan. Combine sugar, cinnamon, and 2 teaspoons butter until mixture resembles brown sugar in texture. Sprinkle over batter, then lightly swirl into top of batter with a knife.

Bake for 50-60 minutes or until a toothpick inserted in center comes out clean. Transfer loaf from the pan to a cooling rack.

Oatmeal-Raisin Cookies

2008-02-27T14:10:00.010-09:00

Modified recipe from Better Homes and Gardens New Cookbook

Freeze well

3/4 C. butter, softened
1/2 C. sugar
1 C. brown sugar
2 eggs
1 tsp. vanilla
1-3/4 C. flour
1-3/4 C. rolled oats
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. ea. nutmeg, cloves, ginger, cardamom, and anise
1 C. raisins

Preheat oven to 375 degrees F; grease cookie sheets.

Cream butter, sugars, eggs, and vanilla. Combine dry ingredients; gradually add to creamed mixture. Add raisins.

Bake for 8-10 minutes or until edges and golden-brown.

Cinnamon Puffs

2008-02-25T16:35:00.014-09:00

Recipe from the Gold Medal "Let's Bake!" cookbook

Whole wheat flour works well; substitute 1/2 C. flour
Freeze well

1/3 C. butter, melted
1/3 C. sugar
1 egg
1-1/2 C. flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 C. milk

1/2 C. sugar
1 tsp. cinnamon
1/2 C. butter, melted

Preheat oven to 350 degrees F; grease muffins cups or use paper liners.

Mix melted butter, sugar, and egg; combine dry ingredients. Stir dry mixture into egg mixture alternately with milk. Divide batter evenly among muffins cups.

Bake for 20-25 minutes or until golden brown. Combine sugar and cinnamon. Immediately after baking, dip tops of muffins in melted butter, then in cinnamon-sugar mixture. Serve warm.

Meat and Pasta Bake

2008-02-22T16:25:00.008-09:00

Recipe from Better Homes and Gardens New Cookbook

4 oz. small shell macaroni or elbow macaroni
1 lb. ground beef (or caribou, moose, etc.)
1/2 C. chopped onion
one 10-3/4 oz. can condensed cream of mushroom soup
1 C. shredded cheddar cheese
8 oz. sour cream
1/4 C. milk
1 tsp. Worchestershire sauce
3/4 tsp. dried thyme, marjoram, or savory, crushed
one 10-oz package frozen mixed vegetables
(or one 15-oz can mixed vegatables, drained)
1/4 C. crushed Ritz crackers (about 7)

Cook pasta according to package directions. Drain; set aside. In a large skillet, cook meat and onion until meat is browned; drain fat. Stir in soup, cheese, sour cream, milk, Worshetershire sauce, and herb. Stir in vegetables and pasta. Transfer to a 2-quart casserole.

Bake, uncovered, in a 375-degree F. oven for 30 minutes. Stir. Sprinkle with crushed crackers. Bake, uncovered, for 5 to 10 minutes more or until heated through.

No-Bake Chocolate Peanut Butter Bars

2008-02-19T16:46:00.014-09:00

A.K.A. "Pig's Food" :c)

Recipe from Toll House "Best-Loved Recipes" cookbook

2 C. peanut butter, divided
3/4 C. butter, softened
2 C. powdered sugar
3 C. graham cracker crumbs
2 C. chocolate chips

Grease one 9x13-inch pan. Beat 1-1/4 C. peanut butter and butter until creamy; gradually add powdered sugar. Mix in graham cracker crumbs and 1/2 C. chocolate chips. Press evenly into prepared pan; smooth top with spatula.

Melt 3/4 C. peanut butter and 1-1/2 C. chocolate chips in a saucepan over lowest possible heat, stirring constantly, until smooth. Spread over graham cracker crust in pan. Refrigerate for at least one hour or until chocolate is firm. Cut into four rows by six rows. Store in refrigerator.

Chocolate Peanut Butter Chip Cookies

2008-02-14T18:54:00.012-09:00

Two cups of chocolate chips can be substituted for the white chocolate and peanut butter chips.

Recipe from Hershey's Cocoa "Easy Baking" cookbook

1 C. butter, softened
3/4 C. sugar
3/4 C. brown sugar
2 eggs
1 tsp. vanilla
2-1/4 C. flour
1/3 C. baking cocoa
1 tsp. baking soda
1/2 tsp. salt
1/2 C. white chocolate chips
1-1/2 C. peanut butter chips

Preheat oven to 375 degrees F; grease cookie sheets.

Cream butter, sugars, eggs, and vanilla. Combine dry ingredients, gradually add to creamed mixture. Add white chocolate and peanut butter chips.

Bake for 8-10 minutes or until set.

Granola with Yogurt and Fruit

2008-02-12T16:27:00.013-09:00

Recipe from HillbillyHousewife.com, modified

1/2 C. butter
1 C. packed brown sugar
1/4 C. water
3 C. rolled oats
1 C. wheat germ
3/4 C. flaked coconut
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
Yogurt
Fresh or dried fruit

Preheat oven to 375 degrees F; grease a large baking sheet.

Combine dry ingredients. In a large saucepan on low heat, melt together butter, brown sugar, and water. Let it simmer for a few minutes, then remove from heat. Add dry ingredients to saucepan and mix well, so all of the oatmeal mixture is coated with the brown sugar mixture. Spread granola evenly onto prepared baking sheet.

Bake for 10-12 minutes or until granola is toasted. Allow granola to cool on baking sheet, then transfer to an air-tight container. Serve granola with yogurt or milk and your choice of fresh or dried fruit (dried cranberries and canned peaches used in the photo).

Snickerdoodles

2008-02-08T16:20:00.006-09:00

I've tried several recipes for Snickerdoodles, but this is the best I've found. These cookies are soft and chewy while others become dry and crumbly.

Recipe from Better Homes and Gardens New Cookbook

1 C. butter
2 C. sugar
2 eggs
1 tsp. vanilla
3 C. flour
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1/4 tsp. nutmeg
2 T. sugar
2 tsp. cinnamon

Preheat oven to 350 degrees F; grease cookie sheets.

Cream butter and sugar; add eggs and vanilla. Combine dry ingredients, gradually add to creamed mixture. Roll balls of dough in cinnamon-sugar and place on prepared cookie sheet.

Bake for 10 minutes or until edges are golden-brown.

Creamy Corn Chowder

2008-02-07T17:20:00.006-09:00

Modified recipe Allrecipes.com

1/2 C. diced bacon or Canadian bacon
4 medium potatoes, peeled and chopped
1 medium onion, chopped
2 C. water
3 C. cream-style corn
2 tsp. salt
ground black pepper to taste
2 C. half-and-half

Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.

Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.

Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.

Peanut Butter Muffins with Jelly

2008-02-01T17:32:00.009-09:00

Recipe from Allrecipes.com

Wheat germ: works well; substitute 1/2 C. flour

2 C. flour
1/2 C. sugar
1 T. baking powder
1/2 tsp. salt
1/2 C. peanut butter
2 T. cold butter
2 eggs
1 C. milk

3 T. butter, melted
Cinnamon-sugar
Jelly

Preheat oven to 375 degrees F; grease muffins tins or use paper liners.

Combine flour, sugar, baking powder and salt. Cut in peanut butter and cold butter until the mixture resembles coarse crumbs. Beat the eggs and milk; stir into the dry ingredients just until moistened. Fill prepared muffin cups two-thirds full.

Bake 15-17 minutes or until muffins test done. Top muffins with melted butter and cinnamon-sugar. Serve warm with your favorite jelly.

Vanilla Chip Maple Cookies

2008-01-30T16:41:00.010-09:00

Recipe from Taste of Home's "Contest-Winning Annual Recipes 2006" cookbook

1 C. butter
2 C. packed brown sugar
2 eggs
1 tsp. vanilla
1/4 tsp. maple flavoring
3 C. flour
2 tsp. baking soda
2 C. white chocolate chips
1/2 C. chopped pecans

Preheat oven to 350 degrees F; grease cookie sheets.

Cream butter and brown sugar. Add eggs, one at at time, beating well after each addition. Beat in vanilla and maple flavoring. Combine flour and baking soda; gradually add to creamed mixture. Add white chocolate chips and chopped pecans.

Bake for 8-10 minutes or until golden-brown and delicious.

Apple Crisp

2008-01-28T16:16:00.008-09:00

Recipe from Beverly Lewis' Amish Heritage cookbook

3 lbs. apples (about six)
1 T. (rounded) sugar
2/3 C. water
2 C. flour
3 C. brown sugar
1 T. cinnamon
1 C. butter
1/2 C. chopped pecans

Preheat oven to 375 degrees F. Peel and slice apples; arrange in a buttered 9x13-inch glass pan. Lightly sprinkle with sugar; top with water.

Mix flour, brown sugar, and cinnamon in a bowl. Cut in butter with a pastry knife. Sprinkle crumbs over apples; sprinkle chopped pecans over the top. Bake for 45 minutes or until browned and bubbly.

Ham Roll-Ups

2008-01-23T16:00:00.009-09:00

This spread would taste delicious on any other type of luncheon meat.

Unknown source

3 oz. cream cheese
1/2 C. cheddar cheese, shredded
1 T. green onion, minced
1 tsp. mustard
Sliced ham

Place cream cheese, cheddar cheese, green onion, and mustard in a microwave-safe bowl. Microwave for 20 seconds, then mix ingredients until combined. Place a slice of ham on a plate or cutting board and spread a thin layer of cheese mixture onto the ham. Roll the slice of ham from one edge to the other. Can be eaten immediately, but best served when refrigerated for several hours, so the cheese will set.