Mueller Food

COOKING
WITH
Three Generations
of
Mueller Family Favorites
Appetizers & Snacks
Artichoke-Olive Crostini
(from Smitten Kitchen - Adapted from Mario Batali)
The first time I made this, I had to use the Magic Bullet because I don't have a food processor
and it basically turned into a puree. But still pretty good! It forced me to buy capers for the first
time. Now I just have to figure out what to do with the rest of the jar since I only used a
tablespoon. I'm eating some leftovers right now! In addition for making great crostini, we tossed
some of the leftover paste with pasta for dinner that next night and it was delicious. I think it
would be especially good in a cold pasta dish, like a salad. – posted by Bethie
1 garlic clove, peeled and smashed

1 cup large green pitted olives
1 tablespoon capers, rinsed and drained
1 15-ounce can of artichoke hearts, drained
1/4 cup extra-virgin olive oil
8 large slices of crusty bread
Preheat the oven to 400°F. In a food processor, process the garlic, olives, capers,
artichoke hearts and olive oil to a coarse paste.
Toast the bread on the oven rack for 6 minutes, or until crisp and browned. Spread the
olive paste thickly over the toasts and serve.
Do ahead: The olive paste can be refrigerated for 2 days. Let it return to room
temperature before using.
Chex Mix
6 Tbsp. butter
2 Tbsp. Worcestershire sauce
1 ½ tsp. seasoned salt
¾ tsp. garlic powder
½ tsp. onion powder
3 c. Corn Chex cereal
3 c. Rice Chex cereal
3 c. Wheat Chex cereal
1 c. mixed nuts
1 c. pretzels
1 c. garlic-flavor bite-sized bagel chips, or regular-sized bagel chips broken into 1-inch
pieces.
Heat oven to 250°. Melt butter in large roasting pan in oven. Stir in seasonings.
Gradually stir in remaining ingredients until evenly coated.
Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool. Store in
airtight container.
Makes 12 cups snack.
Microwave Directions: Melt butter in large microwavable bowl, uncovered, on HIGH.

Stir in seasonings. Gradually stir in remaining ingredients until evenly coated.
Microwave uncovered on HIGH 5-6 minutes, thoroughly stirring every 2 minutes.

Spread on paper towels to cool.
Chili Brie and Sourdough
A quick, easy (and impressive) appetizer for a party. We’ve used it a lot in the winter. - Susan
1 round loaf (1 lb.) sourdough bread

1 wheel Brie cheese (8 oz.)
1 Tbsp. soften butter
1 tsp. chili powder
½ tsp. dry mustard
½ tsp. garlic powder
½ tsp. sugar
Preheat oven to 350°. Combine spices and sugar; set aside. Cut circle in top of bread
and remove bread center to make room for Brie. Spread butter in bread; sprinkle with 2
tsp. spice mixture.
With knife, make 2-inch cuts around edge of bread at 1-inch intervals. Remove rind
from Brie and place in bread. Sprinkle Brie with remaining spice. Replace top of bread.
Bake on baking sheet 20-30 minutes. To serve, remove bread top and break into bite-
size pieces. Dip pieces in hot Brie.
Dilly Beans
(from Mom)
Arrange the following in layers in crock or large bowl:
Whole green beans, cleaned (or pickling cucumbers quartered or sliced)

5-10 cloves garlic, quartered
1-2 shakes red pepper flakes per layer
Fresh dill (or dill leaves and seed heads)
Boil:
2 quarts water
1 c. distilled white vinegar
4 Tbsp. canning salt (or Kosher salt)
24 whole allspice
Pour brine over beans/cucumbers. Add water if necessary to cover vegetables. Cover
and let sit 1-2 days on counter. (I had them in a crock. I had an ice bream pail cover over
the pickles and a covered container with water in it to weight it down and keep the pickles under
the liquid. I covered the crock with a dish towel. – Mom)
On the 2nd day, pack in jars and refrigerate. I washed and sterilized odd jars since these
pickles do not get sealed. These are like a CLAUSSEN pickle product, but are not canned or
processed to seal. – Mom
Florentine Chicken Ring
Hey cooking fans, Dad was talking about ways to use up all the canned chicken in the
basement, so I passed this recipe on to him. I like to make it when company comes over for
lunch! It makes a delicious appetizer but is way too rich for a main dish. – posted by Laura
1 can (10 ounces) chunk white chicken, drained and flaked

1/2 cup red bell pepper, chopped
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 cup (4 ounces) shredded cheddar cheese
1/3 cup mayonnaise
1 teaspoon lemon zest
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
2 packages (8 ounces each) refrigerated crescent rolls
Preheat oven to 375°.

Add all the ingredients but the crescent rolls and mix well.
Unroll crescent dough; separate into 16 triangles. Arrange triangles in a circle on a

round baking stone with the wide ends of triangles overlapping in the center and points
toward the outside (there should be a 5 inch diameter opening in center of the stone).
Scoop chicken mixture evenly onto widest end of each triangle. Bring points of triangles
up over filling and tuck under wide ends of dough at center of ring (filling will not be
completely covered).
Bake 20-25 minutes or until golden brown. Cut and serve.
Yield: 8 servings
(Approx. 400 calories and 27 grams of fat per serving. Yikes!)
Hot Spinach Artichoke Dip
Blog recipe posted by Maribeth
1 small onion, finely chopped

2 packages frozen chopped spinach (10 ounces each), thawed and squeezed dry
8 ounces fat-free cream cheese
1 cup reduced-fat sour cream (8 ounces)
¾ cup freshly grated Parmesan cheese (3 ounces)
1 can water-packed artichoke hearts (14 ounces), drained and chopped
¼ teaspoon ground black pepper
1/8 teaspoon crushed red-pepper flakes
1 cup (4 oz.) shredded reduced-fat Monterey Jack cheese
Lightly coat a large nonstick skillet with nonstick spray and warm over medium heat.
Add the onion and cook, stirring, for 5 minutes, or until soft. Stir in the spinach and cook
for 5 minutes, or until heated through.
Reduce the heat to low and stir in the cream cheese and sour cream just until blended
and smooth. Stir in the parmesan and artichokes until blended. Remove from the heat
and stir in the salt, black pepper, and red-pepper flakes.
Transfer to a 1 ½ quart microwaveable bowl and top with the Monterey Jack. Microwave
on high power for 2-3 minutes, or just until the cheese is melted. Serve warm.
Hummus
We LOVE red pepper hummus. Or any hummus really. Have I posted my recipe before? So fast
and easy! So easy, fast, and delicious! I serve this for company as a veggie dip and it always
goes fast. – Posted by Laura
1 can garbanzo beans

1 T. olive oil
1 t. lemon juice
Tahini sauce (I usually skip this because it is expensive so I am unsure of the recommended
amount)
Garlic powder, or crushed fresh garlic
Other spices to taste (onion, basil, peppers, whatever)
Put it all in the blender until it looks like hummus.

Jalapeno Poppers
Blog recipe posted by Laura
Jalapenos (about 3 inches long work best)

Flavored cream cheese (we like either the whipped chive or veggie)
Bacon (I like the low sodium kind, jalapeno bacon is also delicious, but maybe that is something
you can only buy down here?)
Cut the peppers in half lengthwise. Leave the ends on them. Hollow out the jalapenos,
being careful to rinse them well and remove all seeds or they will destroy your mouth.
Wash your hands very thoroughly after handling them, or wear gloves.
Do not, under any circumstances, rub your eye while working with the jalapenos. I found that out
the hard way. Ask Stuart about his jalapeno choppin' story sometime. It's pretty funny.
Fill the pepper halves with cream cheese and reassemble. Wrap with one raw bacon
slice. Spear with toothpick. Throw on the grill until the bacon looks done and the cream
cheese is threatening to escape.
DELICIOUS!
Laura’s Texas Caviar
2 cans of Black Eyed Peas

1 can of White Hominy corn
1 can black beans
1 garbonzo beans
2 large tomatoes chopped
1 medium green bell pepper chopped
4 green (spring) onions chopped (top & bottom)
½ cup fresh parsley chopped
2 cloves of garlic minced
¼ cup finely chopped jalapeno’s
½ cup finely chopped red onions
¼ chopped cilantro
1 bottle of italian dressing
All "chopped" items should be cut to a size half way between the black eyed peas and
the hominy corn.
Combine all ingredients in a large bowl. Cover and refrigerate for at least 2 hours before
serving, overnight refrigeration is best. Drain and serve.
Additional items may be added to taste!

Mystery Bites
2 cans flaky biscuits

1 cup butter
4-6 ounces blue cheese
Crumble 4 to 6 ounces of blue cheese. Next, place two sticks of regular salted butter on
a baking sheet and throw the crumbled blue cheese on top of it. Place into a 350° oven
for a couple of minutes until the butter and cheese have melted.
Meanwhile, quarter each biscuit. Pull the pan of butter and cheese out of the oven and
stir it around so that the cheese is spread out a bit. Dump all of the little biscuit pieces
onto the pan and coat them thoroughly in the butter and cheese.
Bake for about 8-12 minutes. Watch them so they won’t burn. Remove them from the
oven when they are golden brown and brush with leftover butter using a pastry brush.
Olive Cheese Bread

1 regular can whole black (ripe) olives

1 6-oz jar pimiento-stuffed olives
2 green onions
¾ pound Monterey Jack cheese
½ cup real mayonnaise
1 stick butter, softened
1 loaf French bread
Roughly chop black and green olives. Slice green onions and give them a rough chop.
Combine green onions and olives with the softened butter, ½ cup mayonnaise, and
grated Monterey jack cheese. Mix thoroughly.
Slice French bread in half lengthwise, then spread mixture evenly over the halves.
Bake at 325° for 25 minutes, or until thoroughly melted and starting to turn light brown
and bubbly. Cut into diagonal slices and serve with salad, with soup, with spaghetti, or
as a yummy appetizer.
Make-ahead tips: You can make the cheese mixture up to two days ahead of time and
store in the fridge. Or, you can spread the mixture on the bread and freeze the bread,
unbaked, for several months.
Pico de Gallo
5 Roma tomatoes
1/2 large onion or 1 small onion
3 jalapeño peppers
cilantro
lime juice
salt
Chop jalapeños, tomatoes, and onions into a very small dice. Leave seeds in jalapeños
for a hotter pico (we put in all the seeds from 3 peppers and it was a little much).
Chop up a nice sized bunch of cilantro. Just remove the long leafless stems before
chopping. No need to remove the leaves from the stems completely. Place all of these
ingredients together in a bowl and give it a good stir. Squeeze the juice of half of one
lime into the bowl. Add salt to taste and stir again.
TIP: for quick guacamole - smash one ripe avocado in a bowl and top with some pico mix. Add
a spoonful of sour cream on top and enjoy!
Ranch Pretzels
I got this recipe from Taste of Home when we were first married. For a while, I used to make a
batch every weekend – we would eat them all the time. Rob still requests them as a treat. –
Susan
1 package (20 oz. pretzels)

1 envelope ranch salad dressing mix
¾ c. vegetable oil (you can probably cut this down, if you want)
2 tsp. dried dill
2 tsp. garlic powder
Place pretzels in ungreased baking pan. Combine remaining ingredients and pour over
pretzels. Stir to coat. Bake at 200° for 1 hour, stirring every 15 minutes.
Rosemary Pita Chips
Great in the summer with white bean dip or hummus - Susan
½ tsp. dried, crushed rosemary

¼ tsp. salt
¼ tsp. garlic powder
1/8 tsp. freshly ground black pepper
3 (6-inch) pitas, each cut into 8 wedges
Cooking spray
Preheat oven to 350°. Combine first 4 ingredients. Arrange pita wedges in a single
layer on a baking sheet. Lightly coat wedges with cooking spray, sprinkle evenly with
rosemary mixture. Lightly recoat pitas with cooking spray. Bake at 350° for 20 minutes,
or until golden.
These are also good brushed with olive oil instead of cooking spray. Sometimes I just sprinkle
with kosher salt and ground pepper. - Susan
Spinach Balls
These are from my friend Amy’s mom. They are always the first thing that people request from
her at pot-lucks and holiday parties. They’re easy too and you can make ahead and freeze! -
Susan
2 10oz. frozen, chopped spinach, cooked and drained

2 c. dry herb stuffing
2 small onions, chopped fine
6 eggs, beaten
¾ c. melted margarine
½ c. parmesan cheese
1 Tbsp. garlic salt
½ tsp. thyme
½ tsp. black pepper
1 Tbsp. Accent (or various spices)
Mix all ingredients until well blended. Chill at least 2 hours. Shape into walnut sized
balls. Bake 20-25 minutes at 350°.
If desired, freeze unbaked balls until needed. When desired, bake without thawing for
30 minutes.
Makes 55-60 appetizers

Tapenade (Caper Olive Paste)
Extra capers? Make tapenade! Great on crostini toasts or baked pita chips, or even on
sandwiches. This recipe is from “The Joy of Cooking” but there are a lot of variations available.
– posted by Susan
2 c. black olives, preferably oil cured, pitted

3 Tbsp. drained capers
3 Tbsp. extra-virgin olive oil
2 Tbsp. brandy or fresh lemon juice
2 cloves garlic, coarsely chopped
2 tsp. fresh thyme leaves, or 1 tsp. dried
salt and ground black pepper to taste
Pulse in food processor until mixture is still coarse but of a uniform consistency.
Tex-Mex Chex
If you have trouble finding pepitas, check in the health food/bulk foods section of your grocery
store, or use sunflower seeds instead. We like this even better than regular Chex Mix! - Susan
1 ½ c. Corn Chex
1 ½ c. Rice Chex
1 ½ c. Wheat Chex
½ c. pepitas (shelled pumpkin seeds)
½ c. shelled, unsalted pistachios
1 c. thin pretzel sticks
1 ½ Tbsp. unsalted butter, melted
½ Tbsp. hot sauce (such as Frank’s)
½ Tabasco sauce
1 Tbsp. Worcestershire sauce
¼ tsp. ground cumin
¼ tsp. dried oregano
Pinch salt
Heat oven to 250°.
In a large bowl, combine the cereals, pepitas, pistachios, and pretzel sticks.
In a small bowl, stir the butter, hot sauces, Worcestershire sauce, cumin, oregano,
garlic powder, and salt until well mixed. Pour this mixture over the cereal mixture and
toss well to coat, but gently so as not to break the cereals and pretzels.
Spread the mixture out on a baking sheet in a single layer and bake for 45 minutes,
stirring gently every 15 minutes. Remove the baking sheet from the oven, let the
mixture cool, and serve. Or, store in an airtight container at room temperature for up to
2 weeks. (If it lasts that long!)
Makes 8 cups snack.

White Bean Dip
(from Susan)
3 bacon slices, chopped

4 garlic cloves, minced
1/3 c. fat-free, less sodium chicken broth
1 (19 oz.) can cannellini beans, drained
¼ c. chopped green onions
1 Tbsp. fresh lemon juice
½ tsp. hot sauce
1/8 tsp. salt
1/8 tsp. paprika
Cook bacon in a small saucepan over medium heat until crisp. Remove bacon from
pan, set aside. Add garlic to bacon drippings; cook 1 minute, stirring frequently. Add
broth and beans; bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes.
Combine bean mixture, onions, and remaining ingredients in a food processor and
process until smooth. Spoon mixture into bowl; stir in 1 Tablespoon reserved bacon.
Sprinkle dip with remaining bacon just before serving.
Vegetable Pizza
(from Pam)
2 pkgs. Refrigerated crescent rolls

2 (8 oz.) pkgs. Cream cheese, softened
1 pkg. dry ranch dressing mix
½ tsp. dill weed
dash garlic salt
2/3 cup mayonnaise
chopped raw veggies (carrots, celery, broccoli, cauliflower, onions, mushrooms)
shredded cheese
Unroll crescent rolls and press firmly into a pizza pan or cookie sheet to form the crust.
Bake as directed on package. Combine cream cheese, ranch dressing mix, dill weed,
salt, and mayonnaise. Spread on cooled crust. Arrange veggies on top of cream
cheese mixture. Sprinkle cheese over all.
Salads & Sides
French Potato Salad (Niçoise Salad)
This recipe is adapted from the “Barefoot Contessa” – probably one of my all-time favorites. It’s
super good in the summer when the beans and tomatoes are just out of the garden. I always
have parsley, basil, and dill in my herb garden too, specifically for this one. You can leave out
the tuna or substitute grilled chicken instead. It’s good anyway you like it. We eat this all the
time in the summer! The potato salad is good alone too. – Susan
1-1 ½ lbs. small white and red potatoes (cut into bite-sized pieces, if large potatoes)
2 Tbsp. chicken broth
3 Tbsp. cider vinegar
1 tsp. Dijon mustard
2 tsp. kosher salt
¾ tsp. black pepper
½ c. good olive oil
¼ c. minced scallions
2 Tbsp. minced fresh dill
2 Tbsp. minced fresh parsley
¼ c. chiffonade of fresh basil leaves
Drop the potatoes into a large pot of boiling salted water and cook 20-30 minutes, until
they are just cooked through. Drain in colander. Toss gently with the broth and allow
the liquids to soak into the warm potatoes before proceeding.
Combine the vinegar, mustard, ½ teaspoon salt, and ¼ teaspoon pepper and slowly
whisk in the olive oil to make an emulsion. Add vinaigrette to the potatoes. Add
scallions, dill, parsley, basil, 1 ½ teaspoon salt, and ½ teaspoon pepper and toss.
To make the Niçoise Salad add the following:
½ lb. green beans, blanched and cooled in ice water

6 oz. can tuna, drained and flaked (grilled chicken breast is good too)
¼ c. capers
1 ½ c. cherry tomatoes, halved
½ c. red onion, thinly sliced
¾ c. black olives
6 hard-cooked eggs, peeled and quartered
Shortbread Salad
2 c. buttermilk
2 packages instant vanilla pudding
16 oz. cool whip
2 cans mandarin oranges
Mix together buttermilk, pudding, and cool whip. Add mandarin oranges. Add 1
package Keebler shortbread cookies (crumbled) just before serving.
Mom’s Taco Salad
Brown 1 lb. hamburger with ½ chopped onion and 1 package taco seasoning.
Mix in large bowl:

1 head lettuce
1 cup shredded cheddar cheese
1 large tomato, chopped
1 cup crushed taco chips
sliced black olives
Add hamburger and cover with Italian dressing to taste

Sundried Tomato Pasta Salad
Dressing:
1 - 7 ounce jar sundried tomatoes, drained
4 cloves garlic
3 Tablespoons red wine vinegar
1 cup extra virgin olive oil
salt
pepper
Salad:
16 ounces corkscrew pasta
1 jar kalamata olives (or assorted green & black), pitted
1 pint cherry tomatoes, halved (I used grape)
Several (10-15) basil leaved, chopped or julienne
1 1/2 cup freshly grated parmesan cheese
Prepare dressing by blending sundried tomatoes, garlic, salt, pepper, and vinegar until
tomatoes are chopped. Blend while drizzling in olive oil; continue blending until mixed
together.
Cook pasta according to package directions, drain, and rinse with cold water until no
longer hot. Pour 2/3 of the dressing over the pasta, add olives, and toss together. Add
remaining ingredients, tossing together and adding more dressing until the salad is
coated to your liking. Serve on a big platter with an extra sprinkling of Parmesan
cheese.
TIP: Use any extra dressing on a block of cream cheese and serve with crackers. We just used
it all on the salad : )
Carmelized Butternut Squash
(From the “Barefoot Contessa” Cookbook)
I have made this every Thanksgiving since I got this cookbook. It’s always a hit! The hardest
part is peeling the squash, but we like having the chunks of squash, rather than mashed. You
can just mix everything together right on the baking sheet. - Susan
2 butternut squash (4-5 lbs. total)

6 Tbsp. unsalted butter, melted
¼ c. brown sugar, packed
1 ½ tsp. kosher salt
½ tsp. freshly ground pepper
Preheat the over to 400°.
Cut off and discard the ends of each squash. Peel the squash, cut them in half
lengthwise, and remove the seeds. Cut the squash into 1 ¼ - 1 ½-inch cubes and place
on a rimmed baking sheet. Add the melted butter, brown sugar, salt, and pepper. With
clean hands, toss all the ingredients together and spread in a single layer on the baking
sheet.
Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to
caramelize. While roasting, turn the squash a few times with a spatula, to be sure it
browns evenly. Taste for seasonings and serve hot.
Cranberry Sauce with Apple Cider
I make this sauce every year for Thanksgiving; it’s so easy and so good! – Susan
1 c. sugar
1 c. apple cider or apple juice
1 12 oz. package fresh cranberries
Combine all ingredients in a medium saucepan; bring to a boil over medium-high heat.
Reduce heat; simmer 10 minutes, or until cranberries pop, stirring occasionally. Chill.
Yield: 8 servings (1/4 c. each)

Grandma Mueller’s Stuffing
1 ¼ c. water
3 Tbsp. butter or margarine
1 tsp. ground sage or poultry seasoning
1 tsp. instant chicken bullion
1 Tbsp. dried celery
2 tsp. dried minced onion
2 tsp. dried parsley
1/8 tsp. pepper
4 c. partially dried bread, cut in ½” cubes
In a medium saucepan, combine water, butter and seasonings. Bring to a boil over
medium-high heat. Reduce heat to medium and simmer about 5 minutes. Stir in bread
cubes and cook 1-2 minutes until liquid is absorbed, stirring constantly. Cover, remove
from heat. Let stand 5 minutes before serving.
New Potatoes with Garlic and Herbs

(from Pam)
Using a vegetable brush, gently scrub potatoes under cold running water. Do not peel
the thin skin away. The fresh herbs and garlic compliment the potato flavor rather than
overwhelm it. Use any fresh herb available to you.
8 to 10 small new potatoes

2 tablespoons olive oil
3 cloves garlic, peeled
1/4 cup fresh parsley, dill or thyme leaves
1 teaspoon each, freshly ground pepper and salt
Cut potatoes in half, then quarters then across quarters into cubes (about 2 cups).
Place in a colander, and rinse well under cool running water. Place in a saucepan with
enough water to just cover the potatoes. Bring to a boil, reduce heat, cook for 15
minutes or until potatoes are tender.
Meanwhile, chop the parsley together with the garlic until finely minced.
Drain the potatoes and toss with olive oil. Add parsley/garlic mixture, salt and pepper
and toss until combined.
Makes 4 servings.
Mashed Potatoes
(from Pam)
4 large Idaho baking potatoes, unpeeled, scrubbed and cut into small pieces
1/2 cup skim milk
3 tbsp light sour cream
3 tbsp light (reduced-fat) butter (stick or tub)
1/2 tsp salt
1 1/2 tsp black pepper
2 cloves garlic, peeled and minced
2 tbsp fresh parsley, chopped (optional)
Bring a large pot of water to a boil. Add potatoes and simmer 15 minutes or until they
yield to soft pressure. Drain, then transfer to a serving bowl. Using a potato masher or
hand mixer, combine remaining ingredients. Serve warm.
Sweet Potato Fries

(from Pam)
Slice sweet potatoes (or carrots, or turnips) into strips, drizzle with olive oil, and bake
until tender. Salt, if desired.
Note: I make something similar in the winter with whatever assortment of vegetables I have on
hand. Cut veggies (squash, rutabaga, turnip, parsnip, carrot, sweet potatoes) into 1-inch cubes.
Add one red onion, cut into eight wedges. Drizzle with olive oil, sprinkle with kosher salt and
pepper (and other seasonings, if desired). Roast in 425° oven 25-30 minutes, turning
occasionally with a spatula until tender. - Susan
Mustard-Roasted Potatoes
I love me a good roast. I love it especially with roasted veggies. And I love roasted veggies by
themselves. I think they help make winter cozy and toasty warm. We had them last night with
homemade chicken nuggets and veggies (sadly, unroasted). – Blog recipe posted by Pam
Nonstick vegetable oil spray

1/2 cup whole grain Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick or 1/2 ounce) butter, melted
2 tablespoons fresh lemon juice
1 tablespoon dried oregano
1 teaspoon finely grated lemon peel
1 teaspoon coarse kosher salt
3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned
potatoes, cut into 3/4-inch-wide wedges
Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to
425°F. Spray 2 large rimmed baking sheets with nonstick spray.
Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in
large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper
and toss to coat. Divide potatoes between prepared baking sheets, leaving any excess
mustard mixture behind in bowl. Spread potatoes in single layer.
Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty
outside and tender inside, turning occasionally, about 25 minutes longer.
They really aren't too mustardy. My kids even ate them up without drowning them in ketchup.
And I halved the recipe because as much as I love roasted potatoes, 3 pounds is a little much.
- Pam
Roasted Brussel Sprouts
I just got a call from Susan prodding me into posting this recipe. Rob wants roasted brussels
sprouts! These are especially good with salmon or anything else. We make two pounds at a
time and eat them like candy. - Blog recipe posted by Pam
1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
(2 packages frozen)
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly gound black pepper
Preheat oven to 400° F.
Place trimmed Brussels sprouts and olive oil in a large bowl and stir to coat. Pour onto a
baking sheet, and sprinkle with fresh ground black pepper and kosher salt.
Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for
even browning. Reduce heat when necessary to prevent burning. Brussels sprouts
should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if
necessary. Serve immediately.
Zucchini & Tomato Saute

(from Susan)
2 tsp. olive oil

1 medium onion, chopped
1 medium zucchini, sliced
1 large tomato, chopped
2-3 slices American cheese (optional)
Heat oil in large skillet over medium heat until hot, add onion and zucchini. Saute until
onion is soft, about 10 minutes. Add tomato and sauté 2-3 minutes, until tomato juices
are released. Season with salt, pepper, and a bit of garlic powder, if desired.
If desired, add cheese and heat, covered, 1-2 minutes until cheese is melted.
Main Dishes
Beef
Pork
Chicken
Fish
Vegetarian
Pizza
Pasta
Soup
Mom’s Barbeque Ribs
(BBQ sauce recipe from the 1950 edition of the Betty Crocker cookbook!)
Mix:
½ c. catsup/ketchup
1 tsp. salt
¼ tsp. Tabasco sauce
1/8 tsp. Chili powder
½ tsp. dry mustard
1 Tbsp. brown sugar
1 c. water
Arrange beef short ribs in a single layer in a large roasting pan. Pour BBQ sauce over
ribs to coat. Cover and bake 1-2 hours at 350°, periodically basting ribs with sauce.
Beef Roast
(from Mom)
3-4 lb. chuck roast

Salt & pepper
3-4 medium potatoes, quartered
3-4 carrots, cut in 2” pieces
2 onions, cut in half
½ c. water or broth
Sprinkle roast with salt and pepper. Place half of vegetables on bottom of roasting pan.
Place meat on top, along with remaining vegetables. Pour liquid over and place in
heated oven.
Low heat – 8 hours

High heat – 5 hours
Serves 6-8
Mom’s Beef Stroganoff
1 med. onion, chopped

1 lb. ground beef
1/2 tsp. minced garlic
1 tsp. cornstarch (I thought flour? - Pam)
1 tsp. salt
1/4 tsp. pepper
1 can mushrooms, drained
1/4 tsp. paprika
1 can cream of mushroom soup
1 (8 oz) carton sour cream
Brown beef and onions, stir in garlic, flour, salt, pepper, mushrooms, paprika, and
simmer 5 minutes. Add soup and simmer uncovered for 10 min, stirring occasionally.
Remove from heat; stir in sour cream. Serve on mashed potatoes, rice or noodles.
I vote noodles. - Pam
Dried Beef Gravy

(or Sh-- on a Shingle, but I only heard that once) – Posted by Pam
2 Tbsp. butter
1 small onion, chopped
4 oz. dried beef, cut in strips
1 can condensed cream of celery soup
1/2 cup milk
1lb. asparagus, cooked
Melt butter in saucepan and add onion and cook until golden. Add dried beef, soup, and
milk; heat thoroughly. Serve over hot asparagus (or mashed potatoes (best)) (or toast).
Easy Slow Cooker French Dip
(from Pam)
4 lbs. rump roast or chuck roast

1 10.5 oz. can beef broth or Campbell’s Consommé
1 10.5 oz. can condensed French onion soup
1 12 oz. can or bottle beer (not lite)
6 French rolls
2 Tbsp. butter
Trim excess fat from the roast, and place in a slow cooker. Add the beef broth, onion
soup, and beer. Cook on Low setting for 7 hours.
Split French rolls and spread with butter. Bake 10 minutes, or until heated through.
Slice the meat on the diagonal and place on the rolls. Serve the sauce for dipping.
Slice the beef about ½ hour before service and return to juice.
The next day take the leftover juice with bits of beef and make French onion soup with
it. Serve over leftover French bread in a bowl with cheese and slip it under the broiler
for a minute.
Impossibly Easy Cheeseburger Pie
1 lb. ground beef

1 large onion, chopped
½ tsp. salt
1 cup shredded Cheddar Cheese
½ cup Bisquick mix
1 cup milk
2 eggs
Heat oven to 400°. Spray grease a 9” pie plate. Brown beef and onion, drain and stir in
salt. Spread in pie plate, sprinkle with cheese. In a bowl, stir together remaining
ingredients. Pour into pie plate. Bake about 25 minutes or until knife inserted in center
comes out clean.
Southwestern Pulled Brisket Sandwiches
(from Pam)
3 pound beef brisket

Salt and black pepper
2 Tablespoons vegetable oil
6 cloves garlic, peeled and smashed
1 Spanish onion, peeled and thinly sliced
1 Tablespoon chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 cup apple cider vinegar
1-1/2 cups water
1 14-1/2 oz. can whole peeled tomatoes, with their juices
2 whole canned chipotle chiles en adobo
2 bay leaves
3 Tablespoons molasses
Sandwich buns or rolls
Jar of pickled jalapenos
Season the beef with salt and pepper. Heat a large, heavy skillet over medium-high
heat. Add the oil and heat until just starting to smoke. Add the meat and brown on both
sides, turning once. Put the meat in the slow cooker.
To the same skillet, add the garlic, onion, chili powder, coriander, and cumin. Stir just
until fragrant. Add vinegar and boil until it's almost gone, scraping the bottom of the pan.
Stir in the water and mix well. Pour this mixture over the brisket. Crush the tomatoes
through your fingers into the slow cooker, then add the tomato juices, chipotles, bay
leaves, and molasses. Cover the cooker, set it on low, and cook until the brisket pulls
apart easily, about 8 hours.
Take the meat out and pull it apart with two forks. Return to the cooker and stir well into
the sauce. Reseason with salt and pepper, if needed. Remove the bay leaves.
To serve, pile the meat on buns or rolls and serve with jalapenos.
Broiled Buns
Goes well with orange pop. - Laura
1 can Spam
4 hard-boiled eggs
1 large chunk Velveeta
Grind first 3 ingredients in meat grinder. Mix in soup. Spread generously on bun halves
and toast in broiler or toaster oven until the tops get a little burny and the cheese is
melty. Enjoy!
Hash/Slash
Goes well with peach sauce. - Laura
1 lb. bologna
4 hard-boiled eggs
4-5 large pickles
1 large dollop of mayo or salad dressing
Grind first three ingredients in meat grinder. Mix in mayo. Enjoy plain or as sandwich
filling.
Honey Glazed Ham
Blog recipe posted by Abby
5 pounds ready-to-eat ham (I used part of a whole ham)

1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey
2/3 cup butter
Preheat oven to 325°F. Score ham, and stud with the whole cloves. Place ham in foil
lined pan.
In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze
warm while baking ham.
Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven.
Baste ham every 10 to 15 minutes with the honey glaze.
During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove
from oven, and let sit a few minutes before serving.
I ended up substituting brown sugar for the corn syrup. And our ham was only a couple pounds,
so I halved the glaze recipe and still had more than enough. - Abby
Monte Cristo Sandwiches

I made Monte Cristos last week! P.S. purchased ham sandwich meat is not NEARLY as good
as leftover Easter ham on these sandwiches. – posted by Abby
1/4 cup Mayo

2 Tbsp. mustard
2 Tbsp. chopped, fine onion
1 pkg. sliced mozzarella cheese
4 thin ham slices
8 slices white bread (homemade!)
2 eggs, beaten
3/4 cup milk
Combine first 3 ingredients and spread all bread slices with mixture. Layer ham and
cheese on 4 slices of bread; top with remaining bread. Beat eggs and milk together.
Dip sandwiches into egg mixture, coating both sides well. Heat butter in a skillet, brown
sandwiches on both sides. Serve hot.
Pulled Pork Sandwiches
(from Pam)
One 3-4 pound boneless pork shoulder, seasoned with salt and pepper, and browned in
oil.
Place a sliced onion in the bottom of the crock pot and top with roast. Top with more
onion slices, then add water to cover.
Simmer for 6-8 hours on low.

It is hard to overcook this dish, as the aim is to make it as tender as possible.
When tender, remove roast to a cutting board and allow to cool so it can be handled.
Meanwhile, drain the crock pot, and add your favorite sauce (about 2 cups) and one
chopped onion.
When the roast is cooled, pull pork apart with your fingers, discarding any obvious fat.
You may choose to chop it up once pulled apart to make it easier to eat.
Return it to the pot, and cook an additional 3-6 hours.
You can cook it on higher heat and reduce the cooking time.
Once it is cooking in the sauce, check periodically and add a small amount of water if it
looks like it is too thick (you can also add 1/2 cup to the sauce when you first put it in).
Serve with coleslaw and dill pickle. Pile it on a bun and dig in.
Quick Cassoulet
(Or as Rob calls it, “Spicy Wiener”)
1 (16 oz.) reduced-fat or turkey kielbasa, halved lengthwise and cut into ¼” slices
1 15 oz. can black beans, rinsed and drained
1 15 oz. can kidney beans, rinsed and drained
1 15 oz. can great northern beans, rinsed and drained
1 14.5 oz. can diced tomatoes
1 14.5 oz. can diced tomatoes and chilies
1 15 oz. can corn, rinsed and drained
Salt
Pepper
Combine all ingredients in a large (4-qt.) saucepan or dutch oven. Season to taste with
garlic powder, salt, and pepper. Heat through, about 15 minutes.
Leftovers can be frozen.
Makes ~ 6 large servings
Mix and match the types of beans that you like. You can spice this up however you like by
using more or less tomatoes with chilies or using a spicy jalapeño sausage in place of the
kielbasa. Regular Polish sausage is good too!
Roast Pork Tenderloin
I use this recipe from the cookbook “Julia and Jacques Cooking at Home”. It is another book
that is just fun to read. This pork loin is super easy and relatively quick to make too. We really
like having it in the fall after picking apples. I usually use additional apples as well. - Susan
One 4-lb. boneless pork tenderloin, well trimmed of all fat

1 ¼ tsp. salt
½ tsp. freshly ground pepper
2 tsp. herbes de Provence (or a mixture of basil, tarragon, parsley, and, rosemary)
2 Tbsp. butter
1 Tsp. vegetable oil
5 large apples, peel on, each cored and cut into wedges (about 7 cups)
¼ tsp. sugar
Preheat oven to 375°. Sprinkle 1 teaspoon salt, ¼ tsp. of pepper and the herbes de
Provence all over the pork, and rub in the seasonings to they adhere. Set the baking
dish over high heat with the butter and oil. When it is sizzling, lay in the roast and
brown it over medium-high heat, turning it until nicely colored on all sides, about 6-8
minutes.
Remove from heat, lift the roast out of the baking dish, and set on a plate or cutting
board. Spread the apple slices in one layer in the dish and sprinkle with the sugar and
¼ tsp. each of salt and pepper. Replace the roast on the bed of apples.
Set the dish in the oven and roast for about 1 hour, basting occasionally with the juices
in the dish. After about 50 minutes, check the internal temperature with a meat
thermometer inserted into the thickest part of the loin. Roast to an internal temperature
of 150°. Remove the meat from the oven, and let rest for about 10 minutes.
Slice the pork crosswise into thin slices, and serve on top of the apples, right in the
baking dish if you like. Or remove the roast to a cutting board, scoop the apples onto a
large serving platter, and spread them to form a ring around the edge of the platter.
Arrange pork slices and the remaining roast in the center and serve.
Makes 8 servings.
Baked Chicken and Brussels Sprouts
(from Pam)
1 T olive oil
2 lbs boneless chicken breasts, cut into 4 pieces
1 ½ cups chopped yellow onion
2-3 T chopped fresh rosemary
1 ½ cups fat-free chicken broth
salt and pepper
Preheat oven to 375*. In a skillet, heat oil and brown chicken. Lay chicken in a shallow
baking dish and surround with Brussels sprouts. Sprinkle onions and rosemary over
chicken. Bake, covered, for 20 minutes. Uncover, increase oven temp to 400°, and
bake 30-40 minutes, until sprouts are cooked firm, not mushy.
Serves: 4, ~260 calories per serving.
Baked Risotto with Chicken, Spinach, and Cannellini
I had a dish similar to this at our favorite restaurant and tried to recreate it at home. Then I
found a recipe for baked risotto which was so much easier than regular. This baked version is
super easy and can also be modified with whatever additions you like – shrimp and asparagus
are good in the springtime. – Susan
1 Tbsp. olive oil

1 lb. chicken breast, cut into bite-size pieces
1 c. finely chopped onion
1 c. uncooked Arborio rice
8 cups spinach leaves (about 4 ounces)
2 c. fat-free, less-sodium chicken broth
¼ tsp. salt
¼ tsp. ground nutmeg
½ c. grated fresh Parmesan cheese, divided
1 15 oz. can Cannellini beans
Preheat oven to 400°. Heat oil in a Dutch oven over medium heat. Add chicken and
cook until lightly browned, about 5 minutes on each side. Add onion; cook 4 minutes, or
until tender. Add rice; stir well. Stir in spinach, broth, salt, and nutmeg. Bring to a
simmer, cook 7 minutes. Stir in ¼ cup cheese.
Cover and bake at 400° for 15 minutes. Stir in beans; sprinkle with remaining cheese.
Cover and bake an additional 15 minutes, or until liquid is almost absorbed.
Balsamic and Lemon Chicken
(from Mom)
Pam may have found the awesome zucchini bread recipe, but wait until you taste the chicken
recipe Abby and I found in a magazine at the doctor's office today. - Mom
1/2 cup Balsamic vinegar

1/4 cup lemon juice
2 Tbsp Brown sugar
Salt and Pepper
4 Chicken breasts (or other chicken pieces)
4 large sprigs fresh sage (if you need some, help yourself to my herb garden)
Combine all ingredients and toss to coat. Refrigerate for at least 10 minutes.
Heat grill to medium temperature. Place sage topped chicken pieces on grill. Cook 4-5
min/side.
Meanwhile, transfer the marinade to a small saucepan and bring to a boil. Continue
boiling for 3-4 minutes until slightly reduced and thickened.
Place chicken and sage on platter with sauce on the side.
Good with potato salad.

Chicken A la King (The One We Know and Love)
2 oz. can mushrooms

¼ c. finely chopped green pepper
¼ c. butter
¼ c. flour
½ tsp. salt
1/8 tsp. pepper
1 c. chicken broth
1 c. milk
1 c. diced cooked chicken
¼ c. chopped pimento
Saute mushrooms and green pepper in butter; blend in flour, salt, and pepper, let
bubble. Slowly stir in chicken broth and milk. Bring to boiling over low heat, stirring
constantly. Boil 1 minute. Add chicken and pimento; heat through. Serve over biscuits,
toast, or mashed potatoes.
Mom’s Chicken & Rice Hotdish
Posted by Pam...
Here's my recipe. I think I've tweaked it a little to make more rice (my favorite part). If you use
boneless breasts it will cook faster. But seriously, Chicken and Rice? Isn't it 90 degrees out?
1 c. uncooked rice
1 3/4 c. milk
4 pieces chicken, bone-in, skin-on
½ pkg dry onion soup mix
dash paprika
Mix rice with soups and milk. Place in bottom of greased 9’ square pan. Place pieces of
chicken on top. Sprinkle with paprika. Bake covered at 350° for 1 hour, then uncover
and bake for 30 minutes longer.
Chicken Chile Lasagna
(from Pam - Taste of Home 2000 lasagna recipe contest 2nd place)
2 pkgs (3 oz each) cream cheese, softened

1 medium onion, chopped
8 green onions, chopped
2 cups (8 oz) shredded Mexican-cheese blend, divided
¾ tsp. ground cumin, divided
½ tsp minced fresh cilantro or parsley
3 cups cubed cooked chicken
¼ cup butter
¼ cup flour
1 ½ cups chicken broth
1 cup (4 oz) shredded monterey jack cheese
1 cup (8 oz) sour cream
1 can (4 oz) chopped green chiles, drained
1/8 tsp dried thyme
salt and pepper
12 (6”) flour tortillas, halved
Iin a bowl, combine cream cheese, onions, 1 ½ cup mexican cheese blend, garlic, ¼ tsp
cumin and cilantro. Stir in chicken; set aside.
n a saucepan, melt butter. Stir in flour until smooth; gradually add broth. Bring to a boil;
cook and stir for 2 minutes or until thickened. Remove from heat. Stir in monterey jack
cheese, sour cream, chiles, thyme, salt, pepper, and remaining cumin.
n a greased 9x13 pan, spread ½ cup of cheese sauce. Top with 6 tortilla halves, a third
of the chicken mixture, and a fourth of the cheese sauce. Repeat tortilla, chicken, and
cheese layers twice. Top with remaining tortillas, cheese sauce and mexican cheese.
Cover and bake @ 350° for 30 minutes. Uncover and bake 10 minutes longer or until
heated through.
Let stand 5 minutes before cutting.

Colonel Benjamin’s Curry Chicken
Rob doesn’t really care for Indian food, but the first time I made this, he really liked it. Now, it’s
my favorite recipe to make when I have a craving for curry. The recipe calls for a mixture of
spices, but if you want you can use 2 tsp. curry powder plus 2 tsp. hot Madras curry. Or, mix it
up however you like. Enjoy! – Susan
1 tsp. salt
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. grated peeled fresh ginger
¼ tsp. ground turmeric
1 tsp. vegetable oil
4 c. finely chopped onion
3 ½ c. coarsely chopped tomato (about 1 ½ pounds)
2 Tbsp. lemon juice
3 lbs. chicken breast, skinned (about 3 large)
½ tsp. salt
1 lb. peeled baking potatoes, cut into 1-inch pieces
1 lb. cauliflower, cut into 1-inch pieces
¼ c. + 2 Tbsp. chopped fresh cilantro
Note: The originial recipe calls for bone-in chicken thighs but we don’t like those. If you use the
thighs, you may have to adjust the cooking time.
Combine first 6 ingredients (through turmeric). Heat oil in a Dutch oven over medium-
high heat. Add onion and garlic; cook 15 minutes, stirring frequently. Add the cumin
mixture, tomato and lemon juice. Reduce heat to medium, and cook 10 minutes, stirring
occasionally.
Sprinkle chick with ½ tsp. salt. Add chicken, potatoes, and cauliflower to pan; stir in
chopped cilantro. Bring to a boil; cover, reduce heat, and simmer 50 minutes, or until
chicken is cooked through.
Serve mixture over hot rice and garnish with cilantro.
Yield: 6 servings (serving size: ½ chicken breast, 1 cup vegetable curry, and ½ c. rice).
La Bamba Casserole
(from Susan)
1 (5.25 oz.) can whole green chilies, drained

1 lb. ground turkey breast
1 c. chopped onion
2 tsp. chili powder
½ tsp. ground cumin
¼ tsp. salt
1 (10 oz.) can diced tomatoes and green chilies, undrained
2 c. frozen whole-kernel corn, thawed
1 (16 oz.) can fat-free refried beans
1 ½ c. shredded cheddar cheese
1 c. chopped tomato
½ c. chopped green onions
Preheat oven to 375°. Cut green chilies in half lengthwise. Arrange chilies in a single
layer in an 8-inch square baking dish coated with cooking spray.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add
turkey, onion, chili powder, cumin, salt, and garlic; sauté 5 minutes, stirring to crumble.
Add diced tomatoes; cook 5 minutes, or until liquid evaporates.
Spoon turkey mixture over chilies. Top with corn. Carefully spread beans over corn.
Sprinkle cheese over beans. Bake at 375° for 30 minutes. Let stand 5 minutes; top
with chopped tomato and green onions.
Serves 6
Mexican Chicken
(from Pam)
My fave no-brainer for the crockpot is: place frozen chicken breasts in crockpot, dump in
a jar of salsa, cook on low all day while you are at work, right before you're ready to eat,
turn heat off and add ½ cup of sour cream and stir (chicken will shred). Serve in tortilla
shells with your favorite toppings.
Southwestern Chicken
A similar recipe I love and use a lot is below – Susan
1 can black beans, rinsed and drained

1 can whole kernel corn, rinsed and drained
16 oz. jar salsa
1 lb. boneless, skinless chicken breasts
Mix beans, corn, and ½ cup salsa in the bottom of a crock-pot. Place the chicken
breasts on top and cover with remaining salsa.
Cook on low 6-8 hours or on high for 3-4 hours.
Serve over rice or wrapped in tortillas with your choice of toppings.

Moo Shu Chicken with Vegetables
(from Susan)
1 tsp. dark sesame oil, divided

3 Tbsp. hoisin sauce
3 Tbsp. soy sauce
2 Tbsp. water
1 Tbsp. orange marmalade
1 ½ tsp. fresh lemon juice
1 tsp. oyster sauce
½ tsp. chicken bouillon granules
1 garlic clove, minced
½ lb. chicken breast, cut into bite-sized pieces
1 ½ c. chopped mushrooms
1 ½ c. shredded green cabbage
1 c. shredded carrot
1 c. shredded zucchini
6 (6 inch) flour tortillas (whole wheat are good too)
Combine ½ teaspoon oil, hoisin sauce, and next 7 ingredients (through garlic), stirring
well with a whisk.
Heat ½ teaspoon oil in a large non-stick skillet over medium-high heat. Add chicken;
sauté 4 minutes or until done. Add hoisin sauce mixture to pan; cook 1 minute, stiffing
frequently. Add mushrooms, cabbage, carrot, and zucchini; cook 3 minutes, stirring
occasionally.
Warm tortillas according to package directions. Spoon about ½ cup chicken mixture
down center of each tortilla; roll up to serve.
Makes 6 servings.
Moroccan Chicken
(from Susan)
1 c. water
¾ c. uncooked couscous
2 tsp. olive oil
1 lb. chicken breast tenders
½ c. coarsely chopped onion
1 tsp. minced garlic
1 c. fat-free, less sodium chicken broth
½ c. raisins
1 tsp. dried thyme
¼ tsp. salt
¼ tsp. ground red pepper
¼ tsp. allspice
1/8 tsp. ground cloves
1 14.5 oz. can diced tomatoes, drained
Bring the water to a boil in a small saucepan; gradually stir in couscous. Remove
mixture from heat; cover and let stand 5 minutes or until done. Fluff with a fork.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken,
chopped onion, and minced garlic, and cook 3 minutes, stirring frequently.
Add broth and remaining ingredients to chicken mixture in pan; bring to a boil. Reduce
heat, simmer mixture uncovered for 15 minutes. Serve with couscous.
Makes 4 servings.
Roast Sticky Chicken-Rotisserie Style
From the personal favorite Allrecipes.com. Easy, yummy, and makes lots of useful leftovers.
And easy. – blog recipe posted by Pam
4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens, or 1 nice big chicken from Grandpa Mueller's Farm
In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black
pepper, cayenne pepper, and garlic powder.
Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper
towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity
of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap.
Refrigerate overnight, or at least 4 to 6 hours.
Place chickens in a roasting pan. Bake uncovered for 5 hours, basting occasionally, to a
minimum internal temperature of 180°. Let the chickens stand for 10 minutes before
carving.
Shredded Turkey Sandwiches
I have made these twice, though never with turkey. The first time I made it with chicken
(essentially the same thing), and tonight with pork. DELICIOUS! Both times it got RAVE reviews
from, well, me and Ross. – blog recipe posted by Karen
1/2 C. finely chopped onion

1 T butter
1/3 C. ketchup
3 T brown sugar
4 tsp white vinegar
2 1/2 tsp Worcestershire sauce
2 tsp prepared mustard
1/4 tsp salt
1/8 tsp pepper
1 C. shredded cooked turkey
2 Kaiser rolls, split
In a small saucepan, saute the onion in butter. Stir in the ketchup, brown sugar, vinegar,
Worcestershire sauce, mustard, salt and pepper. Bring to a boil; reduce heat and fold in
turkey. Cover and cook for 5-10 minutes or until heated through. Serve warm on rolls.
Fish Cakes
I realize the butter voids any healthiness, so instead sometimes I bake these for 10 minutes and
then broil them just to brown them for a few minutes each side. (Jason invented this recipe!
That's not a warning.) – blog recipe posted by Pam
2 ½ - 3 pounds Northern fillets (or other whitefish)

2 eggs, lightly beaten
1 cup whole grain bread crumbs
2 tsp. Cajun seasoning (non-salty)
½ tsp. salt
1 tsp. basil
dash crushed red pepper
¼ cup butter
¼ cup olive oil
Simmer fish in pan of water until fish is tender. Remove with a slotted spoon to a bowl
and flake into small pieces, removing bones if necessary.
Combine eggs with bread crumbs and spices. Add to fish and mix well. Form into cakes
(about 6).
Melt butter with olive oil in pan. Sauté cakes until golden. Serve with tarter sauce.
Fish Tacos with Cabbage Slaw
(from Pam)
4 cups very thinly sliced green cabbage

1 cup chopped plum tomatoes
1/3 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
5 teaspoons extra virgin olive oil, divided
1/2 teaspoon salt, divided
1 pound tilapia fillets
1 teaspoon chili powder
8 (6-inch) corn tortillas
Combine first 4 ingredients in a large bowl. Add juice, 1 tablespoon oil, and 1/4
teaspoon salt; toss well to combine.
Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat.
Sprinkle fish evenly with chili powder and remaining 1/4 teaspoon salt. Add fish to pan;
cook 3 minutes on each side or until fish flakes easily when tested with a fork or until
desired degree of doneness. Remove from heat, and cut fish into bite-sized pieces.
Warm tortillas according to package directions. Spoon about 1/4 cup cabbage mixture
down the center of each tortilla. Divide fish evenly among tortillas; fold in half. Serve
tacos with remaining cabbage mixture.
4 servings (serving size: 2 tacos and about 1 cup cabbage mixture)

Shrimp Diablo
Spicy and hot – just the way we like it! – Susan
8 oz. angel hair pasta

1 lb. cooked shrimp, peeled and deveined
½ tsp. salt
¼ tsp. black pepper
1 Tbsp. minced garlic
1 ½ Tbsp. chili paste with minced garlic
1 tsp. ground cumin
1 14.5 oz. cans diced tomatoes
½ c. chopped fresh parsley
½ tsp. crushed red pepper
Cook pasta according to package directions. While pasta cooks, heat oil in a large non-
stick skillet over medium-high heat. Sprinkle shrimp with salt and black pepper. Add
the shrimp to the pan and cook 1-2 minutes on each side. Remove shrimp from pan.
Add garlic to pan; sauté 1 minute. Add chili paste, scraping pan to loosen browned bits.
Add cumin and tomatoes; simmer 10 minutes, stirring occasionally. Remove pan from
heat. Stir in shrimp, parsley, and red pepper. Toss with pasta.
Yield 4 servings (approximately 2 cups per serving)

Shrimp Pad Thai
The first time I had Thai food was when we lived in Illinois. The local/campus Thai restaurant
was in the campus YMCA – and it was under the back stairs! Ever since, it’s been our joke that
the best Thai food has to be served under the stairs. Seriously, though, it was really good (and
I’m sure there were only a few health code violations)! – Susan
6 oz. rice noodles

1 tsp. cornstarch
1 tsp. toasted sesame oil
8 oz. shrimp, peeled and deveined
3 large eggs, beaten
½ c. 1-inch pieces scallion
2-3 red chili peppers, chopped
2 Tbsp. minced garlic
4 oz. extra-firm tofu, cut into ½ inch cubes
¼ c. Thai fish sauce (nam pla)
¼ c. fresh lemon juice
1 Tbsp. sugar
½ c. bean sprouts
½ c. cilantro leaves
1/3 c. roasted peanuts, coarsely chopped
Cook rice noodles according to package directions. Drain and toss with a small amount
of sesame seed oil to prevent sticking. Set aside.
Stir cornstarch and 1 teaspoon sesame oil together; add shrimp and toss to coat. Heat
a wok or large skillet over high heat. When hot, add 1 Tbsp. peanut oil; swirl around
wok until very hot but not smoking. Add tofu and cook until slightly browned. Add
shrimp mixture and cook, stirring vigorously, until cooked through. Remove from pan
and set aside.
Reheat the wok and add 1 Tbsp. peanut oil; swirl briefly. Add beaten eggs and cook,
stirring vigorously until set. Remove to a plate.
Reheat the wok over high heat and add 1 Tbsp. peanut oil; swirling to coat until oil is
hot. Add scallions, chili peppers, and garlic; cook 1-2 minutes, stirring constantly. Add
the fish sauce, lemon juice and sugar and cook 1 minute, until hot. Add bean sprouts,
eggs, tofu and shrimp, and rice noodles. Cook until heated through.
Serve with cilantro and chopped peanuts, with a wedge of lime, if desired.
Beany Burgers
(from Pam)
1 14 oz. can pinto beans, rinsed and drained

One onion, quartered
½ c. rolled oats
1 Tbsp. chili powder or other spice mix
1 egg
Salt & pepper
Combine all ingrediants in food processer. Process until mushy, then shape into
burgers, adding a little liquid or oats as necessary. Bake 425° for 10 minutes and then
broil for 3 minutes each side. Eat on a whole wheat bun with all your favorite burger
toppings.
Crustless Spinach Quiche

(from Pam)
1 cup chopped onion

1 cup sliced fresh mushrooms (optional)
1 T olive oil
2 packages (10 oz. each) frozen chopped spinach, thawed and well-drained
1 cup finely chopped fully cooked ham
5 eggs
2 cups (8 oz.) shredded Muenster or Monterey Jack cheese
1/8 t. pepper
In a large skillet, sauté onion and mushrooms in oil until tender. Add spinach and ham.
Cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add
cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly
into a greased 9-inch pie plate or quiche dish. Bake at 350° for 1 hour or until knife
inserted near the center comes out clean.
Delicious Black Bean Burritos
(from Pam)
4 (10 inch) flour tortillas

4 tablespoons vegetable oil
1/2 red bell pepper, chopped
3 teaspoon minced garlic
2 (15 ounce) cans black beans, rinsed and drained
2 small can chopped green chilis
8 ounces cream cheese
1/2 teaspoon salt
1/2 t. cumin
1/2 t. chili powder
2/3 c. frozen corn kernels
1 can of Rotel diced tomatos and green chiles, drained
Wrap tortillas in foil and place in oven heated to 350° F. Bake for 15 minutes or until
heated through. Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper,
garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into
skillet, cook 3 minutes stirring. Cut cream cheese into cubes and add to skillet with salt.
Cook for 2 minutes stirring occasionally. Stir cilantro into mixture. Spoon mixture evenly
down center of warmed tortilla and roll tortillas up.
Serve immediately with Salsa, shredded cheese, sour cream, Tabasco sauce,
Guacamole, and:
Cilantro/lime rice
3 cups cooked rice, brown or white
1 tsp lime zest, minced (from 1 small lime)
1-2 TBS fresh lime juice
2-3 TBS finely minced cilantro
Toss lime zest, lime juice, and cilantro with the cooked rice. Serve warm
Greek-Style Stuffed Eggplant
This is a good one if you have extra eggplant in your garden – or if you just can’t resist them in
the farmer’s market! I think it’s a nice change from eggplant parm, although I have to admit that
it’s hard to turn down a good portion of that! - Susan
2 eggplants, cut in half lengthwise (about 3 lbs. total)

1 c. chopped onion
1 c. chopped plum tomato
¼ c. dry white wine
1 c. (4 oz.) crumbled feta cheese
½ c. fresh parsley, divided
¾ tsp. salt, divided
¼ tsp. freshly ground black pepper
½ c. prepared bread crumbs
2 Tbsp. grated fresh Parmesan cheese
Carefully remove pulp from each eggplant, reserving shells. Coarsely chop pulp to
measure 6 cups. Place eggplant shells, cut sides down, in a 10-inch square baking
dish. Add ¼ cup water to dish. Cover and microwave on HIGH 5 minutes or until shells
are tender. Keep warm.
Preheat broiler. Heat a large non-stick skillet coated with cooking spray over medium-
high heat. Add eggplant pulp; sauté 7 minutes. Add onion; sauté 2 minutes. Stir in
tomato, wine, and garlic; cook 3 minutes or until liquid almost evaporates, stirring
occasionally. Remove from heat; add feta, ¼ cup parsley, ½ teaspoon salt, and pepper,
stirring to combine. Spoon ¾ cup eggplant mixture into each eggplant shell.
Combine breadcrumbs, ¼ cup parsley, ¼ teaspoon salt, and Parmesan, stirring well.
Sprinkle ¼ cup breadcrumb mixture over each stuffed shell. Arrange shells on a baking
sheet coated with cooking spray; broil 2 minutes or until lightly browned.
Potato, Zucchini, Carrot Pancakes
(from Karen)
1 medium zucchini, shredded (about 1 1/2 cups)

1 1/2 pound baking potatoes, peeled and shredded (about 4 cups)
1 large carrot, shredded (about 1 cup)
1/4 cup all-purpose flour
5 large eggs
2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme, crushed
1/2 tsp. salt
1/4 tsp. ground black pepper
1 Tbsp. canola oil
Preheat oven to 425°. Lightly coat two small baking sheets with nonstick cooking spray;
set aside.
Drain zucchini in a colander, press to squeeze out excess liquid. In a large bowl
combine zucchini, potatoes, carrot, flour, 1 of the eggs, thyme, salt and pepper.
In extra-large nonstick skillet, heat half of the oil over medium heat. To make a
pancake, spoon about a 1-cup portion of potato mixture into skillet; evenly press and
round edges with back of spatula to form a pancake. Cook two at a time, 4-5 minutes
each side or until golden brown, turning once. Transfer to prepared baking sheet.
Repeat with remaining oil and potato mixture.
With the back of a wooden spoon or a 1/4 cup measure gently press each pancake, to
make a 3 inch diameter depression, deep enough to hold an egg. Pour one egg in each
nest. Place pancakes with eggs in oven, being careful not to tilt baking sheet. Bake,
uncovered, 10-12 minutes or until eggs are cooked through. Transfer to serving plates.
Spinach and Feta Quesadillas
(from Susan)
1 medium shallot, minced

1 medium garlic clove, minced
10 oz. chopped frozen spinach, thawed
¼ c. feta cheese, crumbled
½ c. grated Parmesan cheese
2 Tbsp. fat-free half-and-half
¼ c. cannellini beans, rinsed, drained, and mashed
¼ tsp. black pepper
1 tsp. lemon juice
4 medium fat-free flour tortillas
1 medium lemon, quartered
Heat a 10- inch skillet coated with cooking spray over medium-high heat. Add shallot
and garlic and sauté 1 minute. Stir in spinach. Cook until spinach is hot and liquid
evaporates, about 3 minutes. Remove from heat.
Add feta and parmesan cheeses, half-and-half, beans, pepper, and lemon juice. Mix
well. Spread ½ cup spinach mixture on half of each tortilla. Fold tortillas in half to
enclose filling.
Respray skillet with cooking spray. Arrange 2 folded tortillas in skillet. Brown over
medium heat, 2-3 minutes per side. Remove and repeat with remaining tortillas. Cut
each folded tortilla in half to form quarters. Serve with lemon wedges.
Unsloppy Joes
(from Pam)
1 Tbsp. olive oil

½ c. shredded onion
½ c. shredded celery
½ c. shredded carrots
½ c. shredded green bell pepper
1 clove garlic, minced
1 14.5 oz. can diced tomatoes
1 ½ Tbsp. chili powder
1 Tbsp. tomato paste
1 Tbsp. distilled white vinegar
1 tsp. ground black pepper
1 15 oz. can kidney beans, drained and rinsed
1 can refried beans
8 Kaiser rolls
Heat olive oil in a large skillet over medium heat. Add onion, celery, carrot, green
pepper, and garlic: saute until tender. Stir in tomatoes, chili powder, tomato paste,
vinegar, and pepper. Cover, reduce heat, and simmer 10 minutes. Stir in kidney and
refried beans, and cook an additional 5 minutes.
Cut a 1/4 inch slice off the top of each kaiser roll; set aside. Hollow out the center of
each roll, leaving about 1/2 inch thick shells; reserve the inside of rolls for other uses.
Spoon bean mixture evenly into rolls and replace tops. Serve immediately.
Vegetable Enchiladas
(from Karen)
2 Tbsp. olive oil

3 cloves garlic, chopped
1/2 spanish onion, julienned
1 red pepper, julienned
2 cups broccoli, lightly steamed and chopped
1 12 oz. can black beans, drained and rinsed
3 cups mozzarella, grated
1/4 cup fresh cilantro, chopped
12 6-inch tortillas
1 jar salsa verde
In a medium pan, heat oil; saute garlic, onion and red pepper until onion is translucent,
about 5 minutes. Transfer to a bowl; fold in broccoli, beans, 2 cups mozzarella and
cillantro.
In a nonstick pan on low heat, warm tortillas until pliable. Place 1/4 cup enchilada filling
on each tortilla and gently roll.
Lightly coat a shallow baking dish with nonstick spray; transfer enchiladas into it. Coat
with salsa verde, then sprinkle with 1 cup mozzarella. Pop in oven for 15 minutes. Dot
with sour cream and extra cheese; serve hot.
Optional garnish: Chop up and mix cherry tomatoes, jalapenos, cilantro, olive oil, lime
juice, salt and pepper.
Anytime Calzones
(from Pam)
1 batch pizza dough

4 or 5 1/4 –inch-thick potato slices
Place potato slices in single layer on a microwave-safe plate. Cover with plastic wrap.
Cook high 2-3 minutes until tender. Cool on a lightly floured surface.
Roll out a round of pizza dough, not too thin. Layer potato slices on half of dough circle,
to within ½ inch of edges. Layer or spread remaining toppings over potato slices. Top
with ham. Moisten edges with water. Fold dough in half over filling. Seal.
Place on lightly greased baking sheet. Brush with olive oil. Bake in 400° preheated
oven 25 minutes or until golden.
Makes 1 calzone
FETA AND PROSCIUTTO VARIATION

¼ cup sliced roasted red sweet peppers
2 slices prosciutto
¼ cup crumbled feta cheese
¼ tsp. snipped fresh dill
RICOTTA AND HAM VARIATION

¼ cup ricotta
2 Tbsp. grated parmesan cheese
1 tsp. snipped chives
1 ½ oz. good smoked ham, thinly sliced
BREAKFAST VARIATION
Egg
Ham
Cheddar
On potato slices
PIZZA VARIATION
Sauce instead of potato slices
Mozzarella
Pepperoni, etc.
Muellers’ Favorite Pizza Dough
3 ½ cups flour
1 teaspoon yeast
¾ teaspoon salt
1 cup very warm water
2 Tablespoons olive oil
cornmeal
In a large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir in warm water
and olive oil. Stir in enough remaining flour to make soft dough. Knead dough on
lightlu floured surface until smooth and elastic,. Cover, let rest for 10 minutes. Lightly
oil round pizza pans. Sprinkle with cornmeal. Form dough into smooth ball. Roll dough
to fit pans.
Top with desired toppings. Bake in preheated 400° oven for 20-30 minutes or until
done.
Variations:
Garlic and Herb dough
Add 2 teaspoons basil, oregano, or rosemary leaves and 1 clove finely minced garlic
along with dry ingredients
Cornmeal dough
Replace ½ cup of the flour with ½ cup cornmeal.
Cheese dough
Add ½ cup grated parmesan cheese along with other dry ingredients
Whole Wheat Dough

Replace 1 cup of the flour with 1 cup whole wheat flour
Reading Rainbow Pizza Dough
3 c. flour
2 c. water
Salt
1 Tbsp. honey
1 package dry yeast
Knead 2-3 minutes, set aside 1 hour. Roll into desired size and “decorate”. Bake at
500° for 10 minutes.
Yummy Vegetarian Mediterranean Pizza
(from Pam)
1 – 12” Pizza Crust
2 medium tomatoes, thinly sliced
1/2 medium onion, thinly sliced
1 – 6 oz. jar artichoke hearts, quartered and marinated
1 oz. crumbled feta cheese
4 sun-dried tomatoes in oil, drained and coarsely chopped
1 small can sliced black olives
¼ tsp. each oregano and tarragon
4-6 mushrooms, sliced
salt and pepper to taste
2 Tbsp grated parmesan
1 cup shredded fresh mozzarella cheese
Arrange tomato slices to cover pizza crust to the edges. Layer remaining toppings
evenly on crust in the order given and grill or bake at 425° for 8-10 minutes.
Michelle’s Ham Fettuccini

(from Pam)
1 lb. chopped ham

< ¼ c. butter
1 pt. Cream
12 oz. Fettuccini, cooked
½ c. parmesan
1 head broccoli, streamed
fresh ground pepper
Sauté ham and onion in butter. Add pepper and cream. Heat . Add noodles,
parmesan, and broccoli. Heat until parmesan melts.
Quick & Easy Spaghetti Sauce
Ever since I started making this, we don’t even buy jarred sauce any more. You can add
whatever veggies you like, and adjust the seasonings to your taste. Sometimes I add some red
wine, extra olive oil, or extra garlic and red pepper. I almost always add two packages sliced
mushrooms as well. Enjoy! - Susan
1 large onion, peeled and quartered

3-4 medium carrots, peeled and cut into 2” chunks
2-3 stalks celery, cut into 2” chunks
½ green pepper
2 Tbsp. olive oil
3 29 oz. cans crushed tomatoes
1 8 oz. can tomato paste
2 tsp. dried basil
2 tsp. dried oregano
1 tsp. kosher salt
¼ tsp. red pepper flakes
In a food processer, pulse onion, carrots, celery and green pepper until finely chopped.
Heat olive oil in 4-qt. pan or dutch oven over medium heat until hot. Add chopped
vegetables and cook 10-15 minutes, until vegetables are softened but not browned.
Add tomatoes, tomato paste, basil, oregano, parsley, salt, and red pepper flakes. Cook
over medium heat, stirring occasionally, until heated to a simmer.
Allow to cool and transfer to freezer containers. Sauce can be frozen up to 1 year.
Makes approximately 3 ½ quarts sauce

Spaghetti O's
7 or 8 ounce box ring pasta ("O" shaped)

1 can condensed tomato soup
1 cup (8 ounce can) tomato sauce
dash garlic powder
dash dried oregano
dash dried basil
water, as needed
Cook pasta until tender. Drain well. In a saucepan, mix soup, sauce, and seasonings.
Simmer gently, stirring often, until it comes to a boil. Remove from heat and add drained
pasta. Mix well, adding water if needed.
Tuna Noodle Hotdish

Always a favorite! – Susan
3 c. medium noodles (4 oz.)

¼ c. fine dry bread crumbs
1 Tbsp. butter, melted
1 c. chopped celery
¼ c. chopped onion
1 10.75 oz. can cream of mushroom or cream of chicken soup
¾ c. milk
1 9.25 oz. can tuna, drained
1 c. frozen mixed vegetables or peas and carrots combination
Cook noodles according to package directions. Drain and transfer to a 2-quart

casserole dish. Meanwhile, combine bread crumbs and melted butter; set aside.
In a medium sauce pan, cook celery and onion in 3 Tbsp. butter or margarine till tender.
Mix cream soup and milk; add to saucepan and heat through.
Add the tuna and vegetables to the casserole. Add soup mixture and mix thoroughly.
Sprinkle with bread crumb mixture (or use crushed potato chips for true MN flavor!).
Bake, uncovered, in a 375° oven 20 minutes, or until bubbly.
Serves 4.
Traditional Lasagna
(from Pam - Taste of Home lasagna contest winner 2000)
1 lb. ground beef

¾ lb. bulk pork sausage
3 cans (8 oz. each) tomato sauce
2 cans (6 oz. each) tomato paste
2 tsp. sugar
1 tsp. Italian seasoning
1 tsp. salt
½ tsp. pepper
3 eggs
3 T minced fresh parsley
3 cups (24 oz) small-curd cottage cheese
1 carton (8 oz) ricotta cheese
½ cup grated Parmesan cheese
9 lasagna noodles, cooked and drained
6 slices provolone cheese
3 cups (12 oz) mozzarella cheese, divided
In a skillet, cook beef and sausage over medium heat until no longer pink; drain. Add
the next seven ingredients. Simmer, uncovered, for 1 hour, stirring occasionally.
In a bowl, combine the eggs, parsley, cottage, ricotta, and parmesan cheeses.
In an ungreased 9x13 pan, spread 1 cup meat sauce, layer with 3 noodles, provolone
cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, 3 noodles, 2 cups meat
sauce, remaining cottage cheese mixture, and 1 cup mozzarella. Top with remaining
noodles, meat sauce, and mozzarella.
Cover and bake @ 375° for 50 minutes. Uncover; bake 20 minutes longer.
Let stand 15 minutes before cutting.

Anderson’s All-American Chili
This is a combination of 2 or 3 of my favorite chili recipes. It’s great simmered for a few hours
on the stove or in the crock-pot. – Susan
2 c. chopped onion
1 c. chopped green bell pepper
1 lb. beef stew meat, cut into bite-sized pieces
2 jalapeno peppers, chopped
2 Tbsp. chili powder
1 Tbsp. ground cumin
3 Tbsp. tomato paste
1 tsp. dried oregano
½ tsp. freshly ground black pepper
¼ tsp. salt
2 bay leaves
1 ¼ c. Merlot or other fruity red wine (or beer or beef broth)
2 28 oz. cans whole tomatoes, undrained and coarsely chopped
3 15 oz. cans kidney beans, rinsed and drained
Heat a large Dutch oven over medium-high heat. Add onion and the next 4 ingredients
(through jalapeno pepper) to pan; cook 8 minutes, or until beef is browned.
Add chili powder and the next 6 ingredients (through bay leaves), and cook for 1 minute,
stirring constantly. Stir in wine, tomatoes, and beans; bring to a boil. Cover, reduce
heat, and simmer 1 hour, stirring occasionally.
Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Serve
with cheddar cheese and sour cream, if desired.
Baked Winter Squash Soup
This recipe is from the “New Basics Cookbook” by Shelia Lukins – one of my absolute favorite
cookbooks! I make this every autumn and through the winter. With a salad and some multi-
grain bread, it’s one of our cold weather favorites.
1 acorn squash (about 2 lbs.)

1 butternut squash (about 2 lbs.)
4 Tbsp. unsalted butter
4 tsp. brown sugar
2 carrots, peeled and halved
1 medium onion, thinly sliced
5 c. homemade chicken stock (or 3 14.5 oz. cans broth)
½ tsp. ground mace (or allspice)
½ tsp. ground ginger
Pinch cayenne pepper
Salt, to taste
Cut squash in half, lengthwise. Scoop out and discard the seeds. Place the squash
halves, skin side down, in a shallow roasting pan. Place 1 Tbsp. butter and 1 tsp.
brown sugar in each squash half. Arrange the carrots and onion slices around the
squash. Pour 1 cup stock in the pan, cover tightly with aluminum foil, and bake for 2
hours.
Remove pan from oven and allow vegetables to cool slightly. Scoop squash pulp out of
the skins and place in a large soup pot. Add the carrots, onions and the cooking liquid.
Add the remaining 4 cups stock and the mace, ginger, cayenne and salt. Stir well and
bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes.
Puree the soup, in batches, in a blender or food processor until smooth. Return to the
pot, adjust seasonings, and heat through. Serve garnished with sour cream and fresh
chives, if desired.
13 Bean Soup
(from Pam)
2 cups mixed dried beans (including black-eyed peas)

Water
2 tablespoons salt
1-1/2 cups bite-size pieces lean baked ham (about 1/2 pound)
OR 1-pound meaty ham bone or ham hock
2 large onions, sliced
2 cups chopped celery
1 can (28 ounces) tomatoes, chopped
1 red bell pepper, chopped
salt and pepper to taste
Wash the beans. Cover with water; add 2 tablespoons salt. Soak overnight.
The next day, drain the beans and combine with 2 quarts water in a large saucepan or
stockpot. Add the ham and boil for 1-1/2 to 3 hours, or until the beans are fully cooked
and tender. Add the onions, celery, tomatoes, red pepper, and salt and pepper to taste.
Simmer for at least 30 minutes, until the vegetables are cooked. Serve hot.
Makes 8-10 servings
Chicken Chili with Pesto

(Cooking Light Magazine – from Susan)

¾ c. finely chopped onion
¾ lb. boneless, skinless chicken breast, cut into bite-size pieces
1 ½ c. finely chopped carrot
¾ c. finely chopped red bell pepper
¾ c. thinly sliced celery
¼ c. canned chopped green chilies
¾ tsp. dried oregano
¼ tsp. salt
1/8 tsp. black pepper
1 16oz. can cannellini beans, rinsed and drained
1 14.5 oz. can fat-free, less-sodium chicken broth
3 Tbsp. pesto
Heat oil in a Dutch oven over meadium-high heat. Add onion and chicken; sauté 5
minutes. Add carrot, bell pepper, and celery; sauté 4 minutes. Add chiles and the next
6 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 25
minutes. Stir in pesto.
Chicken Soup/Stock
A super-healthy "Jewish Penicillin" recipe from the frightenly healthy cookbook “Nourishing
Traditions” by Sally Fallon – blog recipe from Pam
1 whole chicken (free range, pastured, or organic)

2-4 chicken feet (optional, and gross)
3-4 quarts cold, filtered water
1 T raw apple cider vinegar
4 onions, coarsely chopped
8 carrots, peeled and coarsely chopped
6 celery stalks, coarsely chopped
2-4 zucchinis
4-6 T extra virgin coconut oil
1 bunch parsley
5 garlic cloves
4 inches grated ginger
2-4 T sea salt
If using whole chicken, remove fat glands and gizzards from the cavity. Place chicken or
chicken pieces in a large stainless steel pot with the water, vinegar, and all vegetables
except the parsley. Bring to a boil, and remove scum that rises to the top. Cover and
cook on low for 12-24 hours. About 5 minutes before finishing the stock, add parsley.
Remove from heat, and take chicken out of pot. Let it cool, then remove meat from the
carcass. Reserve for other uses (salad, enchiladas, sandwiches, curries…) Strain the
stock into a large bowl and reserve in refrigerator for use as a base for other soups.
Minestrone Soup
This is the one I have made since I was a kid – it’s still the best recipe I know. Adding fresh
spinach or kale at the end of cooking is tasty too. - Susan

2 small potatoes, chopped
2 small carrots, sliced
2 Tbsp, olive oil
4 c. water
1 tsp. oregano
1 tsp. basil
1 tsp. salt
Pinch pepper
2 c. zucchini, sliced
1 15 oz. can kidney or canellini beans
2 c. tomato juice (or 1 15 oz. can diced tomatoes)
4 oz. dry spaghetti, broken into 2 inch pieces, or other pasta
Sauté onion, potato & carrot in oil in a large saucepan until golden brown and tender.
Add water and spices, and boil gently for 15 minutes. Add remaining ingredients and
boil 12 minutes longer, until pasta is tender. Serve sprinkled with Parmesan cheese, if
desired.
Spring Carrot Soup

(from Pam)
1 (14 oz.) can vegetable broth

8-10 small carrots with tops, trimmed, scrubbed, halved lengthwise, then cut crosswise
½ cup haricot verts or baby green beans, trimmed
6 oz. peeled and deveined medium shrimp
1 (12 oz.) can carrot juice
¼ tsp. bottled hot pepper sauce
salt and pepper
In a large saucepan bring vegetable broth to boiling. Add carrots. Bring to boiling,
reduce heat. Cover and simmer 4 minutes. Add haricot verts and shrimp. Bring to
boiling, reduce heat. Cover and simmer for 3 minutes. Add carrot juice and hot pepper
sauce, heat through (do not boil). Season to taste with salt and pepper.
Serves 4-6
Desserts
Apple Crisp
My favorite crisp recipe is from the Better Homes and Gardens cookbook. I get a lot of good
ones from there (plus it has nutrition info, very handy). - Susan
Fruit Crisp
5 cups sliced, peeled apples, pears, peaches, or berries
2-4 Tbsp. granulated sugar (I use as little as possible)
3/4 c. rolled oats
1/2 c. packed brown sugar
1/4 c. flour (white or whole wheat)
1/2 tsp. ground nutmeg, ginger, or cinnamon
1/4 c. butter
1/4 c. chopped nuts or coconut
For filling, thaw fruit, if frozen. Do not drain. Place fruit in a 2-quart square baking dish.
Stir in the granulated sugar.
For topping, in a medium bowl combine the oats, brown sugar, flour, and spices. Cut in
butter until mixture resembles coarse crumbs. Stir in the nuts or coconut. Sprinkle
topping over filling.
Bake crisp in a 375° oven for 30-35 minutes (40 minutes for thawed fruit) or until fruit is
tender and topping is golden.
Makes 6 servings (~270 cal., 12g fat, 42g carb)
Note: for berry crisp, toss 3 Tbsp. flour with the berries before adding to baking dish.
Cherry Dream Cake
(I have also seen the cake part of this recipe referred to as Jello Poke Cake, and I bet it can be
made with any flavor Jello you want.) I made a few 'lite' changes to the recipe: a) sugar-free
cherry jello, b) 'lite' cherry pie filling. I also used a different frosting recipe than what was
originally listed. For the frosting I used 'lite' cool-whip, and substituted almond extract for the
vanilla in order to enhance the cherry flavor. I hope you followed all that. I'll rewrite the entire
recipe below with all my changes. It was soooooooo yummy, and received lots of compliments
from everyone in the office. I decided after I made it, that I should have poked twice as many
holes in it to get lots of red showing in the cake. It was good nonetheless, and was gone by the
2nd day in the office. Here's the recipe as I made it, with my changes in parentheses. – blog
recipe posted by Abby
1 (18.25 ounce) package white cake mix

1 (3 ounce) package (SUGAR-FREE) cherry gelatin
1 1/2 cups boiling water
1 (8 ounce) container (LITE) whipped topping
1 (3.5 ounce) package instant vanilla pudding mix
1 cup milk
1 teaspoon vanilla (ALMOND) extract
1 (21 ounce) can (LITE) cherry pie filling
Prepare cake mix according to package directions, using a greased 13-in. x 9-in. x 2-in.
baking pan. Bake at 350 degrees F for 30-35 minutes or until a toothpick comes out
clean.
Dissolve gelatin in boiling water. Cool cake on a wire rack for 3-5 minutes. Poke holes
in cake with a meat fork; gradually pour gelatin over cake. Cool for 15 minutes. Cover
and refrigerate for 30 minutes.
In a medium bowl, combine pudding mix with milk and vanilla (ALMOND EXTRACT).
Mix until smooth. Gently fold in whipped topping until no streaks remain. Carefully
spread over cake. Top with the pie filling. Refrigerate for at least 2 hours before
serving.
Chewy Caramel Bars (aka Rolo-riffics)
Posted by Maribeth- I made these for our Easter weekend and they were a hit.
1 package (18-1/4 ounces) yellow cake mix

1 can (5 ounces) evaporated milk
1/2 cup chopped nuts
1/4 cup butter, melted
36 Rolo candies, halved
In a large bowl, combine the cake mix, milk, nuts, and butter. Spread half into a 13x9x2
baking pan coated with cooking spray. Bake at 350° for 13-15 minutes or until set.
Place candies, cut side down, over crust; top with remaining cake mixture. Bake 25-30
minutes longer or until golden brown. Cool on a wire rack. Cut into bars.
Chokecherry Pudding
I have never made this (where do you get chokecherry juice??), but I love it too! Always reminds
me of Christmas. – posted by Abby
Note: Try making this with pomegranate juice instead of chokecherry.
To 2c. chokecherry juice, add 1 1/2c. water, 2/3c. sugar, 3 Tbsp cornstarch (diluted with
some of the liquid so pudding won't be lumpy).
Cook over med. heat until thick, stirring constantly. Remove from heat and add 1/4 tsp.
almond extract (to enhance cherry flavor). Cool slightly and pour into dishes. Top with
real whipped cream.
Cream Puff Dessert
(from Pam)
Crust:
½ cup butter
1 cup water
1 cup flour
4 eggs
Preheat oven to 400°. Bring water and butter to a boil and remove from heat. Add flour
(mixture will form a ball). Add eggs, one at a time, beating after each egg is added. Put
into a slightly greased 10x15 pan. Bake 35 minutes. After removing from oven, press
puff down lightly with a spatula. Let stand to cool.
Filling:
3 packages instant vanilla pudding
3 cups milk
1 8 oz. package cream cheese, softened.
½ pint whipping cream, whipped
Chocolate Syrup
Mix pudding, milk, and cream cheese. Spread over crust. Frost with whipped cream.
Drizzle with chocolate syrup.
Easy Oreo Truffles (aka Heart Attack Balls)
1 pkg oreo cookies, divided

1 pkg. (8 oz.) cream cheese, softened
2 pkg. (8oz. each) Baker’s semi-sweet baking chocolate, melted
Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (cookies
can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush
remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix
until well blended.
Roll cookie mixture into 42 balls, about 1-inch in diameter. Dip balls in chocolate; place
on wax paper-covered baking sheet. (any leftover chocolate can be stored at room
temperature for another use.) Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about 1 hour.
Store leftover truffles, covered, in refrigerator.

Krumkake
(from Mom)
1 pint whipping cream

1 c. sugar
1 tsp. vanilla
2 c. flour
Pinch salt
1 c. milk
Whip cream until soft. Add sugar gradually. Mix in vanilla, and flour and salt (which
have been sifted together). Add milk slowly, beating constantly. Bake in heated
Krumkake iron over medium heat, 1 scant Tablespoon at a time. Bake approximately 1
minute, 30 seconds per side. Remove from iron and roll immediately.
Makes about 10 dozen
Linda’s Chocolate Éclair Dessert
Rob’s mom shared this with me and it’s so quick and easy. I bring it to parties, especially in the
summer, and it always gets great reviews! I usually use sugar-free pudding, skim milk, fat-free
crackers, and reduced fat whipped topping. It’s practically health food – ha ha ha! – Susan
1 package graham crackers

2 boxes French Vanilla pudding
2 c. milk
1 (8 or 9 oz.) container Cool Whip
1 can chocolate frosting
Butter sides and bottom of a 9” x 13” pan. Line the bottom with whole crackers.
Combine pudding with milk, stirring until thick. Fold in Cool Whip. Mix well. Pour half
of pudding mixture over crackers. Place a second layer of crackers over pudding, then
layer pudding and a third layer of crackers. Gently spread frosting over crackers.
Refrigerate 24 hours before serving.

Rice Krispy Bars
¼ c. butter or margarine
1 16 oz. package marshmallows
5-6 c. Rice Krispy cereal
Melt butter and marshmallows in a large microwave-safe bowl, about 3-4 minutes.
Add cereal and stir until well mixed. Press warm mixture firmly and evenly into a
buttered 13X9 inch pan. Cut into squares when cool.
Rolo Pretzel Turtles
These are Easy-Peasy-Lemon-Squeezy. Which is probably why this is one of myChristmas

favorites. – Posted by Pam
Rolo chocolate candies

Mini pretzels
Nuts - toasted pecans/almonds/hazelnuts/walnuts
Preheat your oven to 350
Upwrap your Rolos. Place pretzels on baking sheet. Top with a Rolo.
Bake in oven for 3-5 minutes, until the chocolate just begins to melt. The Rolo should
be soft but not completely melted.
Remove from oven, place on cooling rack and immediately squish the chocolate with a
nut. Watch the caramel oooze out.
Baking
Yeast Breads
Quick Breads
Cakes
Cookies
Cinnamon Swirl Bread
(from Taste of Home)
It's really not any different from any other eggy bread. What I've found works well is to use a
thermometer to measure the actual temp of the liquids and also to make sure the place you
have it rise is really warm. I've been putting bread in the laundry room while the dryer is running
or even setting the oven to "warm" and letting the dough rise on the stovetop. - Susan
2 packages (1/4 oz. each) active dry yeast

1/3 c. warm water (110-115 degrees - I've been aiming for 115)
1 c. warm water (110-115 degrees)
1 c. sugar, divided
6 Tbsp. butter or margarine, softened
1 1/2 tsp. salt
5 1/2 to 6 c. all-purpose flour
2 Tbsp. ground cinnamon
In a mixing bowl, dissolve yeast in water. Add milk, eggs, 1/2 cup sugar, butter, salt, and
2-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place
until doubled, about 1 hour.
Punch dough down; divide in half. Roll each half into an 18-in. x 8-in. rectangle.
Combine cinnamon and remaining sugar; sprinkle over the dough. Roll up each
rectangle from a short side; pinch seam to seal. Place seam side down in two greased
9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled, about 1-1/2 hours.
Bake at 350 degrees for 30-35 minutes or until golden brown. Remove from pans and
cool on wire racks.
Makes 2 loaves.
Grandma Herdina's Bread Dough
(from Mom)
1 cup milk
3 cups water, (use all water, or part potato water for better flavor)
2/3 cup sugar
2 tsp dry yeast
3/4 cup shortening
2 tsp salt
10-11 cups flour (total)
Milk and water should be lukewrm. Add sugar, shortening, dry yeast, salt and enough
flour to make a thin past. Let rest a few minutes, then add flour enough so spoon will
come out clean. Dough should not look wet. Let rise. Knead and shape into four
loaves. Let rise. Bake at 375' degrees for 38-40 min.
This recipe may also be used for rolls or kolachy. Shape. Let rise. Bake about 15 to
20 min at 375'
You must have a cookbook that would explain more clearly how to make bread. Call if you
need more help. I should have insisted that you girls help with the bread baking while you were
still home. Once you get the feel for it, it'll be easier. Don't give up. Maybe you'll want to make
just a half recipe. Four loaves is a lot for two people. Let me know how it turns out.
Love Mom
Kolachy Fillings
PRUNE: cook prunes in a little water. Mash and sweeten with a little sugar or honey.
May add a little lemon and /or cinnamon.
POPPY SEED: Grind poppy seed, moisten with corn syrup, sweeten to taste with
sugar.
APRICOT: Grind apricots, microwave a short time, add almond flavor and sugar to
taste.
To shape kolachy: Use dough about the size of medium egg. Flatten to a square
shape. Add about a tsp of filling to center. Bring opposite corners together and pinch,
then repeat with remaining corners. Put in greased cake pan, cover and let rise a half
hour or so. Bake. Remove from pan to cooling rack. May lightly brush with butter or
margarine. Cover with clean dish towel until cool. May freeze.
Soft White Bread
(from Mom)
Another Bread recipe I use a lot. This one isn't quite as dry. Mom
11 to 11 1/2 c. flour
6 Tbsp. sugar
1/3 c. nonfat dry milk powder
1 tsp. active dry yeast
1 Tbsp. salt
4 c. water
1/2 c. butter or margarine or oil (I use oil)
In a mixing bowl, combine 5 cups flour, sugar, dry milk powder, yeast and salt. In a
saucepan, heat water and oil to 120'. Add to flour mixture. Beat on low speed until
moistened; beat on medium for 3 minutes. Add enough remaining flour to form a soft
dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 min.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm
place until doubled, about 1 hour. Punch dough down. Divide into thirds; shape into
loaves. Place in greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let rise until doubled,
about 45 min. Bake at 375' for 30 min or until golden brown. ( If you tap on the
underside of the loaf, it should sound hollow). Remove from pans to wire racks.
Makes 4 loaves.
Alaska Bread
(from Mom)
Roll out bread dough to fit jelly roll pan that has been lightly sprayed with vegetable
spray. Score sides 1/3, 1/3. Spread thousand Island dressing on the center portion.
Layer Ham, Swiss cheese, Turkey, Provolone cheese, Roast beef, American cheese.
Cut the outer sides into slits about 7 or 8 times each side. Braid sides over center
portion, making sure to pinch ends, and any openings closed to prevent leaking. Let
rise 30 min. Bake at 400' for 27-30 min. Slice into 2-3 inch pieces to eat. Refrigerate
leftovers. They are good reheated.
This is also good made with Ranch dressing.
Apple Walnut Bread
(from Pam)
3/4 cup vegetable oil

1/4 cup applesauce
3 eggs
1 3/4 cups white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
3 cups peeled, cored and cubed apples
1 cup chopped walnuts
Preheat oven to 300° F (150° C). Lightly grease two 9x5 inch loaf pans.
In a large bowl, stir together oil, applesauce, eggs, sugar and vanilla extract. In a
separate bowl, sift together flour cinnamon, baking soda and salt. Gradually stir flour
mixture into wet ingredients, mixing just until combined.
Fold in apples and walnuts. Pour batter into prepared pans.
Bake in preheated oven for 70 minutes, until a knife inserted in the center of a loaf
comes out clean
Beer Bread
Easiest Bread Recipe EVER! Have fun puttin' yer winter weight on! – blog recipe posted by
Laura
3 C. self-rising flour
2/3 C. sugar
1 can beer (room temperature) (I used PBR and it was EXCELLENT.)
Mix all together and put in greased loaf pan. Melt a stick of butter and pour over the
top (I used 1/2 C. of ICBINB and it was EXCELLENT.)
Bake for 1 hour at 350.

Drop Biscuits
2 cups flour
2-½ tsp. baking powder
½ teaspoon salt
¼ cup butter
1 cup milk
Sift together flour, baking powder, and salt. Cut in finely butter, then milk. Drop from
spoon to greased pan. Bake 400° for 10-12 minutes.
For “Red Lobster” Biscuits add

1 tsp. garlic powder
½ tsp. garlic salt
to flour mixture before cutting in butter.
Blueberry Banana Muffins
These were yummy, too! Dense like banana bread and bursting with fresh blueberries! – blog
recipe posted by Karen
2 Cups whole wheat flour

1/3 Cup brown sugar
1/2 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
1 1/2 Cups mashed bananas
4 egg whites
1 tsp vanilla extract
1 Cup fresh blueberries
In bowl, mix together flour, sugar, cinnamon, baking powder and baking soda.
In second bowl, mix together bananas, egg whites, and vanilla.
Mix the two together until smooth. Fold in blueberries. Spoon into sprayed muffin pan.
Bake at 350° for 16 minutes.
Chocolate Chip Orange Zucchini Bread
(from Pam)
3 eggs
2 c. white sugar
1 c. vegetable oil
2 tsp. vanilla extract
2 c. grated zucchini
1 c. chopped walnuts
1 c. semisweet chocolate chips
1 Tbsp. orange zest
3 c. all-purpose flour
¼ tsp. baking powder
1 tsp. baking soda
1 tsp. salt
½ tsp. ground cinnamon
1 tsp. ground nutmeg
Sift together flour, baking powder, soda, salt, and spices.

In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until
well blended. Stir in oil, vanilla, zucchini, nuts, chocolate chips, and orange rind. Blend
in sifted ingredients. Turn batter into two greased 9 x 5 inch loaf pans.
Bake at 350° F (175° C) for 50 minutes, or until bread tests done. Remove loaves from
pans, and cool. Chill before slicing.
Top with Orange Glaze = 2T OJ, 1 cup powdered sugar, 1/4 tsp. vanilla
Cranberry Raisin Scones
This morning marked my first attempt at making scones. I learned two things:
1. Do not substitute a wet ingredient for a dry ingredient.

2. If you use self-rising flour, which is recommended for biscuits, it is possible your
scones will taste like biscuits.
I got this recipe off the self-rising flour bag. It seemed simple enough. However, having neither
raisins nor cranberries I substituted frozen blueberries. Not such a good idea. And having no
butter, I used ICBINB. I think where the recipe went wrong was the frozen blueberries were wet
so the dough needed extra flour to turn into a bread dough. I think that is why the scones turned
out so biscuit-like. Next time I will try it with craisins. And the glaze (I didn't have any orange
juice). – blog recipe posted by Laura
2 C. Self-rising flour
4 Tbsp. sugar
1/4 C. butter
2 eggs
1/3 C. milk
1/2 C. each dried cranberries and raisins
Combine flour and sugar in bowl. Add butter and mix on low speed for 1 minute or until
the flour resembles a course meal [I cut in the butter with my biscuit cutting in tool instead].
Add the eggs & milk and blend with a spoon. Stir in the dried fruit.
Knead the dough on a floured surface 6 to 7 times until the dough is smooth. Divide the
dough in half and make two 6-inch circles. Cut each circle into 4 wedges. Place the
wedges 2 inches apart on an ungreased baking sheet.
Bake for 12 to 16 minutes at 400 until golden.
Orange Glaze
1 C. powdered sugar
2 T. orange juice
Combine in a small bowl to form a drizzling icing for the scones. Drizzle the icing on the
tops of the hot scones and allow to cool before serving.
Oat Bran Muffins
(from Susan)
1 c. whole wheat flour
1 ¾ c. oat bran
¾ c. packed brown sugar
1/3 c. nonfat dry milk
¼ c. flax seed
4 tsp. ground cinnamon
2 tsp. baking soda
2 tsp. baking powder
½ tsp. salt
2 c. shredded carrot
2 c. chopped Granny Smith apple
1 c. raisins
1 c. fat-free milk
¼ c. canola oil
3 large egg whites
1 thin-skinned orange, unpeeled and quartered
Combine flours and the next 8 ingredients (through salt) in a large bowl, stirring with a
whisk. Stir in carrot, apple, and raisins. Combine milk, oil, vanilla, egg whites, and
orange in a blender or food processor; process until smooth.
Make a well in center of flour mixture; add milk mixture; stir just until moist. Spoon 3
tablespoons batter into each of 28 muffin cups coated with cooking spray.
Bake in batches at 375° for 20 minutes or until muffins are browned and spring back
when touched lightly in center. Remove muffins from pans immediately, and place on a
wire rack to cool.
Pumpkin Bread
This is Rob’s favorite baked treat when it starts getting cold outside – he always requests it for
Thanksgiving morning. I also add extra raisins and nuts. - Susan
1c. flour
1c. packed brown sugar
1 Tbsp. baking powder
¼ tsp. salt
¼ tsp. baking soda
¼ tsp. nutmeg
1/8 tsp. ground ginger or ground cloves
1 cup canned pumpkin (about ½ of a 15 oz. can)
½ c. milk
2 eggs
1/3 c. butter
1c. flour
½ c. chopped walnuts
½ c. raisins
Grease the bottom and ½ inch up the sides of a 9X5X3-inch loaf pan; set aside.
In a large mixing bowl combine 1 cup flour through cloves. Add pumpkin, milk, eggs,
and butter. Beat with an electric mixer on low speed until blended. Beat on medium to
high speed for 2 minutes. Add the 1 cup flour; beat until blended. Fold in walnuts and
raisins. Spoon batter into prepared pan.
Bake in a 350° oven 60 to 65 minutes or till a wooden toothpick inserted in the center
comes out clean. Cool in pan on a wire rack for 10 minutes. Remove loaf from pan and
cool completely on wire rack. Wrap and store overnight.
Pumpkin Spice Muffins
I make these every fall, as soon as it’s chilly and the leaves start turning. Grace LOVES these
and will eat 2 at a time. They keep well in the freezer too, if you like having something sweet on
hand for breakfasts. – Susan
¾ c. all-purpose flour
½ c. whole wheat flour
½ c. oat bran
1-1/2 tsp. cinnamon
¼ tsp. ginger
¼ tsp. nutmeg
½ tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 c. canned pure pumpkin (not pumpkin pie filling)
½ c. plain, low-fat yogurt
½ c. pure maple syrup or honey
¼ c. butter, melted (or unsweetened applesauce)
1 egg
1 tsp. vanilla
1 c. finely grated carrots
½ c. mini semi-sweet chocolate chips
½ c. chopped walnuts (optional)
Preheat oven to 375°. Spray a 12-cup muffin tin with cooking spray and set aside.
In a medium bowl, combine flours, oat bran, spices, baking powder, baking soda, and
salt. Set aside.
In a large bowl, whisk together pumpkin, yogurt, syrup, butter, egg, and vanilla. Stir in
carrots. Add dry ingredients and stir just until moistened. Fold in chocolate chips and
nuts. Batter will be thick.
Divide batter evenly among 12 muffin cups. Bake for 20-22 minutes, or until a wooden
pick inserted in center comes out clean. Cool on a wire rack.
Per Muffin: 160 cal., 5.8 g fat, 27 g. carb.

Pumpkin Ginger Scones
I have never made blueberry scones, but here are my two favorite scone recipes (they were
both a hit at the office!) – blog recipe posted by Abby
2 c. flour
7 Tbsp. + 1 tsp. sugar, divided
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ginger
1/4 tsp. baking soda
5 Tbsp. cold butter, divided
1 egg, lightly beaten
1/4 c. canned pumpkin
1/4 c. sour cream
Combine flour, 7 Tbsp. sugar, baking powder, cinnamon, salt, ginger, and baking soda.
Cut in 4 Tbsp. butter until mixture is crumbly. Combine egg, pumpkin, and sour cream.
Stir into crumb mixture until moistened.
Turn onto floured surface; knead 10 times. Pat into 8" circle and cut into 8 wedges.
Separate wedges and place on a greased baking sheet. Melt remaining butter; brush
over dough. Sprinkle with remaining sugar.
Bake 450° for 15-20 minutes or until golden brown. Serve warm.
Simple Scones
I have never made blueberry scones, but here are my two favorite scone recipes (they were
both a hit at the office!) – blog recipe posted by Abby
1/3 c. + 1 tsp. sugar
1/4 tsp. baking soda
1/2 tsp. salt
8 Tbsp. unsalted butter, frozen
1/2 c. raisins or dried currents
1/2 c. sour cream
1 large egg
Mix flour, sugar, baking powder, baking soda, and salt. Grate butter into flour mixture
on the large holes of a box grater; use your fingers to work in butter (mixture should
resemble coarse meal), then stir in raisins.
In a small bowl, whisk sour cream and egg until smooth. Using a fork, stir sour cream
mixture into flour mixture until large dough clumps form. Use your hands to press the
dough against the bowl into a ball. (The dough will be sticky in places, and there may
not seem to be enough liquid at first, but as you press, the dough will come together.
Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4" thick.
Sprinkle lightly with remaining sugar. Use a sharp knife to cut into 8 wedges; place on a
cookie sheet (preferably lined with parchment paper) about 1" apart. Bake at 400° until
golden, about 15-17 minutes. Serve warm or at room temperature.
Options:
Cranberry-Orange Scones: add a generous teaspoon of finely grated orange zest to
the dry ingredients and substitute dried cranberries for the raisins.
Lemon-Blueberry Scones: add a generous teaspoon finely grated lemon zest to the
dry ingredients and substitute dried blueberries for the raisins.
Cherry-Almond Scones: add 1/2 tsp. almond extract to the sour cream mixture and
substitute dried cherries for the raisins.
Grandma Herdina’s Pancakes
4 eggs
1 scant tsp. salt
2 c. milk
1 c. flour
Mix well and cook in greased skillet or griddle.
Note: If using buttermilk, add ¼ tsp. baking soda (will remove the sour taste).
Healthy Pancakes
I like these best when they're a little crunchy. Which sounds gross for a pancake, but I'll reheat
these the next day in the toaster just to get the outside a little more crunchy. – blog recipe
posted by Pam
1 cup old-fashioned oatmeal

1 cup whole wheat flour
2 Tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1 ½ cups milk
¼ cup olive oil
1 teaspoon lemon juice
Combine oats, flour, sugar, baking powder, and salt in a mixing bowl. Make a well in
the center. Combine egg, milk, oil, and lemon juice; pour into well and stir just until
moistened. Let stand for 10 minutes. Pour batter onto hot (375°) griddle. Turn when
bubbles form on top of pancakes and pop. Flip; cook until second side is golden brown.
Luscious Caramel Rolls
Cut 3 tubes of buttermilk biscuits - each circle into 4 pieces. Roll each piece in a
mixture of ½ cup sugar and 1 t. cinnamon. Drop pieces into a greased 9x13” pan
(greased).
In a small saucepan, melt and mix:

½ c. margarine
½ c. sugar
½ c. brown sugar
½ c. vanilla ice cream
Pour over biscuits and bake at 350° for 30 minutes.
Mom’s French Toast

And I believe what you dip the monte cristos in is the same mixture used for french toast. Try
adding some cinnamon and vanilla :) – Posted by Abby
I think Abby's exactly right about the French toast recipe. I always make mine by just whisking
eggs and milk together until the ratio looks the proper amount of milky yet mucus-y. The key to
making it like it used to taste is in the homemade bread - Which I have never even come close
to achieving. – Posted by Laura
2 eggs, beaten
3/4 cup milk
8 slices white bread (homemade!)
Mix eggs and milk together. Dip bread in liquid and cook on a heated griddle.
Sour Cream Cardamom Waffles

(from Mom – marked Excellent)
2 eggs
¼ c. sugar
1 tsp. ground cardamom
Dash salt
2/3 c. milk
2/3 c. sour cream
¼ c. butter, melted
1 c. flour
Beat together. Bake in preheated greased waffle iron until golden. Serve with honey,
maple syrup, or fruit syrup.
Strawberry Rhubarb Coffee Cake
Be sure to use a deep pan, as it gets pretty tall! – blog recipe posted by Karen
Filling:
2/3 cup sugar
1/3 cup cornstarch
2 cups chopped fresh or frozen rhubarb
1 package (10 ounces) frozen sweetened sliced strawberries, thawed
2 tablespoons lemon juice
Cake:
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup cold butter
2 eggs
1 cup buttermilk
1 teaspoon vanilla extract
Topping:
3/4 cup sugar
1/2 cup all-purpose flour
1/4 cup cold butter
Directions:
In a saucepan, combine sugar and cornstarch; stir in rhubarb and strawberries. Bring to
a boil over medium heat; cook for 2 minutes or until thickened. Remove from the heat;
stir in lemon juice. Cool.
In a large bowl, combine flour, sugar, baking powder and baking soda in a large bowl.
Cut in butter until mixture is crumbly. In another bowl, beat the eggs, buttermilk and
vanilla; stir in crumb mixture just until moistened. Spoon two-thirds of the batter into a
greased 13-in. x 9-in. baking dish. Spoon cooled filling over batter. Top with fruit mixture
and remaining batter.
For topping, combine sugar and flour in a small bowl; cut in butter until mixture is
crumbly. Sprinkle over batter. Bake at 350° for 45-50 minutes or until a toothpick
inserted near the center comes out clean and cake is golden brown. Cool on a wire
rack.
Yield: 12-15 servings.

Dark Chocolate Cake
(allrecipes.com)
I'm not a big dark chocolate fan myself, but this was dang good. And super-duper easy to make
too - a 'one bowl' cake! It was also my first attempt at making a layer cake. Not too hard! I didn't
cut down the tops of the cakes to make them flat, because I didn't want to 'waste' that cake! It
would have been easier to frost if I had though. Next time. – posted by Abby

2 cups white sugar
3/4 cup unsweetened cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup cold brewed coffee
1 cup milk
1/2 cup vegetable oil
2 teaspoons vinegar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan (I
used two 9" rounds). In a large bowl, combine the flour, sugar, cocoa, baking soda,
baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk, oil
and vinegar. Mix until smooth, batter will be thin. Pour into prepared pan. Bake in the
preheated oven for 35 to 40 minutes (9" rounds took about 28 min.), or until a toothpick
inserted into the center of the cake comes out clean. Allow to cool.
Nutritional Information:
(Amount Per Serving)
Calories: 320
Total Fat: 11.3g
Cholesterol: 37mg
Chocolate Cheese Frosting
1 (8 ounce) package cream cheese, softened

4 tablespoons milk
4 cups confectioners' sugar
1/4 cup butter, softened
2 teaspoons vanilla extract
1/2 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
In a bowl, beat together the cream cheese, 3 tablespoons milk, confectioner's sugar,
butter, vanilla, cocoa, and cinnamon to a spreadable consistency. Beat in additional milk
if necessary. For a darker frosting add more cocoa or up to 4 ounces melted chocolate.
Spread onto cooled cake.
Spicy Applesauce Bundt Cake
I got this recipe from the Star Tribune a few years ago and have gotten tons of compliments
every time I bring it somewhere (usually to work)! I have a “Cathedral Bundt pan” that I use that
makes it look extra special. - Susan
3 c. flour, plus extra for pan

2 tsp. baking soda
1 tsp. allspice
1/2 tsp. salt
1 c. (2 sticks) unsalted butter, at room temperature, plus extra for pan
1 c. firmly packed light brown sugar
1 c. granulated sugar
1 egg
2 c. applesauce (homemade is really good here!)
1 c. golden raisins (or regular raisins)
1 c. chopped pecans (hazelnuts or walnuts are good too)
Powdered sugar for decoration
Adjust oven rack to lower-middle position and preheat oven to 375°. Generously butter
and flour a 12-cup Bundt pan, tapping out excess.
In a medium bowl, whisk together flour, baking soda, ground cinnamon, allspice and salt
and reserve.
In a large bowl, using an electric mixer on medium-high speed, beat butter, brown sugar
and granulated sugar until light and fluffy. Add egg and beat until well-incorporated.
Using a spoon, stir in flour in two batches, alternating with applesauce and beginning
and ending with flour. Stir in raisins and pecans.
Spoon batter into prepared pan, carefully even out batter and bake 60 to 70 minutes,
until a wooden toothpick inserted in center comes out clean. Remove from oven and
transfer to a wire rack and cool for 20 minutes.
Invert cake onto a serving plate and cool completely. Dust with powdered sugar and
serve.
Cover lightly and store at room temperature for up to 2 days.
Serves 12 to 14
Cereal Date Balls
My personal favorite Only-Made-At-Christmas Cookie is Cereal Date Balls – posted by Abby:
2 Tbsp. butter
1 1/2 c. chopped dates
1 c. sugar
2 beaten eggs
1/4 tsp. salt
2 1/2 c. rice krispies
1/2 c. chopped walnuts
1/2 tsp. vanilla
flaked coconut
Put butter in cast-iron frying pan. Add dates, sugar, eggs, and salt. Cook about 10
minutes, stirring constantly until mixture bubbles. Remove from heat and add cereal,
nuts, and vanilla. Form into balls and roll in flaked coconut. Refrigerate.
Chocolate Mint Puddles

This one was a hit at the Mueller and Trevis Christmas gatherings. I got it from a friend's blog
(actually a friend's mom's community blog). – posted by Maribeth
3/4 c. butter
1 1/2 c. brown sugar
2 T. water
2 c. semi-sweet chocolate chips
2 eggs
2 1/2 c. all-purpose flour
1 1/4 t. baking soda
1/2 t. salt
Andes mints or candy cane kisses
In a saucepan over medium heat, cook the sugar, butter, and water, stirring
occasionally until melted. Remove from heat, stir in the chocolate chips until melted and
set aside to cool for 10 minutes. Pour the chocolate mixture into a large bowl, and beat
in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the
chocolate mixture. Cover and refrigerate dough at least 1 hour.
Preheat oven to 350 degrees F. Grease cookie sheets. Roll dough into walnut sized
balls and place 2 inches apart onto the prepared cookie sheets.
Bake for 8-10 minutes in the preheated oven, be careful not to overbake. When the
cookies come out of the oven, press one candy into the top of each cookie and let sit for
one minute. When the candy is softened, swirl with the back of a spoon or toothpick to
make a pattern. (I twisted the kiss while gently pressing down. The toothpick just cramped my
style).
Chocolate Toffee Sugar Cookies
1 recipe Sugar Cookies, cooked until slightly golden brown on the edges*
Dipping chocolate, dark, semi-sweet, or milk
White chocolate or almond bark
Heath toffee bits
*Even if you like your sugar cookies soft, you'll want to cook them so they're crisp and
buttery for this recipe. Roll them on the thin side and then cook them until they're just
golden brown right around the very edges and they should be perfect.
To make this process quick and easy, I pre-bake my sugar cookies. As soon as they are
cooled to room temperature I stack them in a Tupperware container and pop them in the
freezer. You can do this up to a week (probably more really) ahead of time. The dipping
process is actually really quick and easy, so if you have your cookies already made and
ready you can throw these together really fast. If your cookies are frozen you don't even
have to defrost them. Just take them right from the freezer and start dipping. The cold
cookies make the chocolate harden fast too!
Start by preparing your dipping chocolate. Put it in a small, flexible bowl (like a plastic
one) for best results. Dip half of the cookie in the chocolate and tap off excess. When I
dip I angle the cookie so only the front gets dipped half way, and just a tiny bit of the
back has chocolate on it. I scrape the edge on the bowl to have a nice clean edge to my
cookie.
Work with a few cookies at a time, and place them on either parchment paper or a
Silpat after dipping in chocolate. While the chocolate is still wet, sprinkle on some toffee
bits.
Melt your white chocolate or almond bark in the microwave. For best results, chop into
chunks (or just use white chocolate chips like I do) and microwave in 40 second
intervals, stirring in between until melted.
You can drizzle the chocolate on with a fork, place it in a zip-lock bag and then cut off
the tip. When all of the chocolate is hardened, remove from the parchment paper and
break off any white chocolate that is hanging over.
Chocolate White Chocolate Chunk Cookies
(Barefoot Countessa Parties)
These are my “go to” cookies for a special occasion or when we just want a treat. They are
addictive! Keep them in the freezer to make them last a little longer… - Susan
½ lb. unsalted butter, at room temperature (2 sticks)

1c. brown sugar, packed
1 c. granulated sugar
2 large eggs
2/3 c. good, unsweetened cocoa
2 c. flour
1 tsp. baking soda
1 tsp. kosher salt
1 ½ lbs. good white chocolate, coarsely chopped
NOTE: I usually use one 12 oz. bag of white chocolate chips and one 12 oz. bag of
semi-sweet chocolate chips instead of the white chocolate chunks.
Preheat the oven to 350°.
Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer
fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix
well. Add the cocoa and mix again.
Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on
low speed until just combined. Fold in the chopped white chocolate.
Drop the dough on a baking sheet lined with parchment paper, using a 1 ¾-inch ice
cream scoop or a rounded tablespoon. Bake for exactly 15 minutes (the cookies will
seem underdone). Remove from the oven and let cool slightly on the pan, then transfer
to a wire rack to cool completely.
Cranberry Pistachio Biscotti
(From “Martha Stewart’s Baking Handbook”)
These are super easy to make and taste really good with coffee or tea. I like to make them at
Christmas and use red and green sanding sugar to decorate the top. - Susan
½ c. dried cranberries
½ c. boiling water
3 c. flour, plus more for dusting
¼ tsp. salt
4 Tbsp. unsalted butter, room temperature
1 c. sugar, plus more for sprinkling
3 large eggs, plus 1 large egg, slightly beaten
½ c. shelled unsalted pistachios, coarsely chopped
Preheat the oven to 375°. Line a baking sheet with parchment paper; set aside. Place
cranberries in a small bowl, and add boiling water. Let stand until plump, about 15
minutes. Drain and set aside. Sift together flour, baking powder, and salt into a
medium bowl; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and
sugar on medium speed until light and fluffy, about 2 minutes. Add 3 eggs, one at a
time, beating to incorporate after each addition and scraping down the sides of the bowl
as needed. Beat in vanilla. Add the flour mixture, and mix on low speed until
combined. Mix in the drained cranberries and the pistachios.
Turn out dough onto a lightly floured surface; divide in half. Shape each piece into a 16-
by-2-inch log, and transfer to baking sheet, about 3 inches apart. With the palm of your
hand, flatten logs slightly. Brush beaten egg over the surface of the dough logs and
sprinkle generously with sugar.
Bake, rotating sheet halfway through, until logs are slightly firm to the touch, about 25
minutes. Transfer logs on parchment paper to a wire rack to cool slightly, about 20
minutes. Reduce oven temperature to 300°.
Place logs on a cutting board. Using a serrated knife, cut the logs crosswise on the
diagonal into ½-inch thick slices. Place a wire rack on a large rimmed baking sheet.
Arrange slices, cut sides down, on the rack. Bake until firm to the touch, about 30
minutes. Remove pan from oven; let biscotti cool completely on the rack.
Biscotti can be kept in an airtight container at room temperature for up to 1 week.

Grandma Herdina’s Peanut Blossoms
1 ¾ c. sifted flour
1 tsp. baking soda
½ tsp. salt
½ c. shortening
½ c. peanut butter
½ c. sugar
½ c. brown sugar
1 egg
2 Tbsp. milk
1 tsp. vanilla
Mix shortening, peanut butter, and sugars. Stir in egg. Add baking soda, salt, milk, and
vanilla. Stir in flour. Shape by rounded teaspoons into balls (roll balls in granulated
sugar, if desired). Bake 5 minutes at 375° on an ungreased cookie sheet. Remove
from oven and place chocolate star on top and press down. Bake 2-5 minutes longer.
Mom’s Soft Ginger Cookies
This was in the front of the cookie section in the wooden recipe box marked "excellent." That is
the recipe I make and love. The proportions listed make a double batch (we loved it so much
growing up that Mom automatically wrote down the amounts for a double batch). Also, that is
WHITE sugar. – posted by Abby
2 1/4 c. margarine
3 c. sugar
3 eggs
3/4 c. molasses
2 Tbsp ground ginger
1 Tbsp baking soda
2 1/4 tsp cinnamon
1 1/2 tsp. ground cloves
1/2 tsp. salt
6 3/4 c. flour
In large mixing bowl beat margarine with electric mixer on low speed for 30 seconds to
soften. Gradually add sugar; beat till fluffy. Add eggs and molasses; beat well. Stir dry
ingredients into beaten mixture.
Shape into 1 1/2" balls. Roll in sugar and place on an ungreased cookie sheet about 2
1/2" apart.
Bake in a 350° oven about 10 minutes or until light brown and still puffed (Do not
overcook). Let stand for 2 minutes before transferring to a wire rack. Cool.
Homemade Oreos
Makes 25 to 30 sandwich cookies
For the chocolate wafers:

1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [I recommend going with 1 cup)
1/2 cup plus 2 tablespoons (1 1/4 sticks) room- temperature, unsalted butter
1 large egg
For the filling:

1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
Set two racks in the middle of the oven. Preheat to 375°F.
In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking
soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and
then the egg. Continue processing or mixing until dough comes together in a mass.
Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet
approximately two inches apart. With moistened hands, slightly flatten the dough. Bake
for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
To make the cream, place butter and shortening in a mixing bowl, and at low speed,
gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3
minutes until filling is light and fluffy.
To assemble the cookies, in a pastry bag (or squeeze it through the snipped corner of a
Ziploc baggie) with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the
center of one cookie. Place another cookie, equal in size to the first, on top of the
cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue
this process until all the cookies have been sandwiched with cream.
Mmmmm, just begging for a glass of milk...

Mueller’s Most Awesome Sugar Cookies
(from Pam)
1 c. whole wheat flour
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 c. butter or margarine
1 c. sugar
2 eggs
1 tsp. vanilla
Sift together flour, baking powder, baking soda, and salt. Set aside.
Cream together butter and sugar in bowl until light and fluffy, using an electric mixer at
medium speed. Add eggs, one at a time, beating well after each addition. Blend in
vanilla.
Gradually stir dry ingredients into creamed mixture, blending well.
Divide dough in half. Roll out each half on a lightly floured surface to ¼” thickness. Cut
with 2” cookie cutters.
Bake @ 350° for 10-12 minutes. Cool on racks.

Peanut Butter-Oatmeal Cookies
(from Pam)
1 c. butter
1 c. packed brown sugar
¾ c. white sugar
1 c. crunchy peanut butter
½ c. creamy peanut butter
2 eggs
1 tsp. vanilla
¾ c. whole-wheat flour
2 tsp. baking soda
½ tsp. salt
1 ½ c. rolled oatmeal
Preheat oven to at 350°F.
In a large bowl, cream together butter, brown sugar, white sugar, and peanut butters
until smooth. Beat in the eggs one at a time until well blended. Combine the flour,
baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined.
Drop by teaspoonfuls onto ungreased cookie sheets.
Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don't over-
bake. Cool and store in an airtight container.
Or, fill mini muffin tins ¾ full. Bake 12 minutes. Press one mini unwrapped Reese’s
peanut butter cup in each center and refrigerate pan to cool and prevent chocolate from
melting too much.
Spritz Cookies
My coworker shared this recipe with me after I tasted the cookies she brought in yesterday.
Light, yummy, and super easy! Now I just need to find a cookie press... – posted by Karen
1/2 cup butter or margarine, softened

1/4 cup vegetable shortening
3/4 cup granulated sugar
1 large egg
2 teaspoons vanilla
1/4 teaspoon baking powder
1/4 teaspoon salt
Place butter and shortening in large mixing bowl. Cream together on medium high
speed. Add sugar gradually. Beat until light and fluffy, about 5 minutes. Add egg and
vanilla; mix well using medium speed.
Combine flour, baking powder and salt in separate bowl. Add butter/sugar mixture in 3
additions; mixing well after each addition. Dough will be stiff.
Assemble and fill cookie press with dough; using desired disc. Press cookies on
ungreased, uncoated baking sheet.
Bake at 375° for 10-12 minutes or until edges are lightly browned. Do not overbake.
Variations:
This recipe may be varied in flavor and color by using different spices and/or extracts or
by adding food coloring to the dough in step 3. The following variations will give you a
good start.
Orange: Substitute 2 tablespoons orange extract for the vanilla; add tablespoon finely
grated orange peel.
Raspberry nut: Substitute 1 1/2 teaspoons coconut extract for the vanilla; add 2
tablespoons seedless red raspberry jam. Sprinkle with chopped nuts before baking.
Miscellaneous
Hot Spiced Cider
This is my favorite beverage to serve at the holidays. You can put it in the crock-pot and let it
cook all day. Yummy warmed up in the microwave afterward too! - Susan
1 gallon apple cider

¼ to ½ cup packed brown sugar
2-3 cinnamon sticks
1 heaping teaspoon whole allspice
1 heaping teaspoon whole cloves
1 orange, cut into 8 wedges
Pour cider into crock-pot (5 quart size or larger), stir in brown sugar. Tie cinnamon,
allspice and cloves into a small square of cheesecloth and add to crock. Squeeze the
juice from 4 orange wedges and add the remaining 4 wedges to the crock. Heat on low
for 2-3 hours or until hot. You can adjust the amounts of brown sugar or orange juice,
or the spices to your taste.
Mexican Hot Chocolate

(from Mom)
¼ c. baking cocoa
2 Tbsp. brown sugar
1 c. boiling water
3 c. milk
¼ tsp. ground cinnamon
Dash cloves or nutmeg
1 tsp. vanilla
Whipped cream
Cinnamon sticks
In a large saucepan, combine cocoa and sugar; stir in water. Bring to a boil; reduce
heat and cook for 2 minutes, stirring constantly. Add milk, cinnamon, and cloves.
Simmer 5 minutes (do not boil). Whisk in vanilla. Pour into mugs and top with whipped
cream. Garnish with cinnamon sticks.
Serves 4
Rhubarb Punch
(from Mom)
1 lb. frozen rhubarb, chopped

1 c. water
½ c. sugar
6 oz. can frozen pink lemonade, thawed
1 liter lemon-lime soda
In a large saucepan, combine rhubarb, water, and sugar. Bring to a boil; reduce heat
and simmer 5 minutes or until rhubarb is tender. Cool slightly. Place half of mixture in
blender or food processer, process until smooth. Pour into large container, add
lemonade concentrate, soda and enough water to make 1 gallon. Serve over ice.
Russian Tea
1/2 cup Tang
2 Tbls. unsweetened Lipton tea
1/4 tsp. cloves
1/4 tsp. cinnamon
4 Tbls. sugar
Mix together and store in an air-tight container. Stir 1.5-2 teaspoons into a cup of hot
water.
Sangria
Blog recipe posted by Laura
1 bottle cheap red wine (I like the one that is actual sangria in the triangle bottle with
the yellow label)
1 bottle Sprite (can do diet Sprite instead for less sweetness)
1 bag frozen mixed fruit
Throw the fruit in a big pitcher with the wine. Let sit for a few hours before serving in the
refrigerator so the fruit gets really winey. Serve with half wine/fruit mix and half sprite.
Variations: fresh fruit cut up and soaked in vodka, rum, or wine
Graduation Mints
2 oz. cream cheese

1 2/3 c. powdered sugar
¼ tsp. flavoring with color.
Blend until well mixed. Shape with silicon molds dipped in granulated sugar.
Mom’s Apple Pie Spice
½ tsp. cinnamon
¼ tsp. ground nutmeg
1/8 tsp. ground allspice
1/8 tsp. ground cardamom
Mom’s Cajun spice recipe
2 T + 1 ½ t paprika
2 T garlic powder
½ T salt
1 T onion granules
1 T dried oregano
1 T dried thyme
1 T cayenne powder
1 T pepper
makes ~ ½ cup
Mom’s Taco Seasoning Mix
2 tsp. paprika
2 tsp. chili powder
1 ½ tsp. salt
1 ½ tsp. cumin
1 tsp. onion powder
½ tsp. garlic powder
½ tsp. dried oregano or ¼ tsp. powdered oregano
Use one recipe in place of 1 taco seasoning packet.

Measurement Conversions
LIQUID Measures
1 gal = 4 qt = 8 pt = 16 cup = 128 fl oz
1/2 gal = 2 qt = 4 pt = 8 cup = 64 fl oz
1/4 gal = 1 qt = 2 pt = 4 cup = 32 fl oz
1/8 gal = 1/2 qt = 1 pt = 2 cup = 16 fl oz
1/16 gal = 1/4 qt = 1/2 pt = 1 cup = 8 fl oz
DRY Measures
1 cup = 16 Tbsp = 48 tsp = 229 g
3/4 cup = 12 Tbsp = 36 tsp = 171 g
2/3 cup = 10 2/3 Tbsp = 32 tsp = 152 g
1/2 cup = 8 Tbsp = 24 tsp = 114 g
1/3 cup = 5 1/3 Tbsp = 16 tsp = 76 g
1/4 cup = 4 Tbsp = 12 tsp = 57 g
1/8 cup = 2 Tbsp = 6 tsp = 29 g
1/16 cup = 1 Tbsp = 3 tsp = 14 g
Pinch or Dash = less than 1/8 tsp

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COOKING

1 garlic clove, peeled and smashed

Makes 12 cups snack.

Microwave Directions: Melt butter in large microwavable bowl, uncovered, on HIGH.

Microwave uncovered on HIGH 5-6 minutes, thoroughly stirring every 2 minutes.

1 round loaf (1 lb.) sourdough bread

Arrange the following in layers in crock or large bowl:

Whole green beans, cleaned (or pickling cucumbers quartered or sliced)

1 can (10 ounces) chunk white chicken, drained and flaked

Preheat oven to 375°.

Unroll crescent dough; separate into 16 triangles. Arrange triangles in a circle on a

Bake 20-25 minutes or until golden brown. Cut and serve.

1 small onion, finely chopped

1 can garbanzo beans

Put it all in the blender until it looks like hummus.

Jalapenos (about 3 inches long work best)

Laura’s Texas Caviar

2 cans of Black Eyed Peas

Additional items may be added to taste!

2 cans flaky biscuits

Olive Cheese Bread

1 regular can whole black (ripe) olives

1 package (20 oz. pretzels)

Great in the summer with white bean dip or hummus - Susan

½ tsp. dried, crushed rosemary

2 10oz. frozen, chopped spinach, cooked and drained

Makes 55-60 appetizers

2 c. black olives, preferably oil cured, pitted

Heat oven to 250°.

Makes 8 cups snack.

3 bacon slices, chopped

2 pkgs. Refrigerated crescent rolls

To make the Niçoise Salad add the following:

½ lb. green beans, blanched and cooled in ice water

Mom’s Taco Salad

Mix in large bowl:

Add hamburger and cover with Italian dressing to taste

2 butternut squash (4-5 lbs. total)

Preheat the over to 400°.

Cranberry Sauce with Apple Cider

Yield: 8 servings (1/4 c. each)

New Potatoes with Garlic and Herbs

8 to 10 small new potatoes

Sweet Potato Fries

Nonstick vegetable oil spray

Preheat oven to 400° F.

Zucchini & Tomato Saute

2 tsp. olive oil

3-4 lb. chuck roast

Low heat – 8 hours

1 med. onion, chopped

I vote noodles. - Pam

Dried Beef Gravy

4 lbs. rump roast or chuck roast

Preheat oven to 350°.

Impossibly Easy Cheeseburger Pie

1 lb. ground beef

3 pound beef brisket

5 pounds ready-to-eat ham (I used part of a whole ham)

Monte Cristo Sandwiches