Barbequed Weiners

Barbequed Wieners Bernadette Lowe

1 lb small party wieners
1 tbsp butter
2 small onions chopped
½ teaspoon pepper
4 teaspoons sugar
1 teaspoon mustard
4 teaspoons Worcestershire sauce
1 teaspoon paprika
½ cup catsup
½ cup vinegar
¼ cup water


Bring above ingredients to a boil (except wieners). Split wieners place in shallow casserole dish, pour sauce over wieners and bake 25 minutes, serve with small round rye bread.

Afternoon Delight

Here's a drink to get your New Years Eve started early!

from Justin Flood

A few ice cubes
A few spoonfuls of plain yogurt
A cup of OJ
A cut up mango
Cut up strawberries
A handful of raspberries and blueberries
As much vodka and clear rum as you like
Blend the ice cubes first to have the mulched ice
Add everything else
Blend for consistency – should not have any ice chips

Chicken Empenadas

Getting ready for new years eve?

Here's the perfect appetizer recipe:

Ingredients:
2 Premade Pie crust
Checkout Chicken (you know those precooked chickens in the checkout line)
Salsa
Shredded Mexican Cheese

Preheat stove to 375. In a pan, mix chicken, cheese & salsa (2 parts chicken, 1 part salsa, 1 part cheese). Heat until salsa is popping. Roll out the dough, using a cookie cutter or a water glass, cut the dough in circles. Place a spoonful of the mixture on one side of the circle, fold over the dough to cover the mixture and use a fork to press in place. Really important -- Stick a fork in the top of your empenada so it doesn't explode.

Once done, place on ungreased cookie sheet for 12-14 minutes. Serve solo or with salsa for dipping.

These can be made ahead of time & put in the freezer until the day of serving. Just add 3-4 minutes to the cooking time.

Enjoy!

Merry Christmas!!!! Rolled Molasses Cooky

Rolled Molasses Cooky Alice Sutz

1 ½ cup dark molasses
1 cup sugar
1 cup Mazola
(blend together)
2 eggs – add
2/3 cup sour milk
2 tsp soda (1 tsp in milk & 1 tsp in the flour)
6 cups flour
1 tsp salt
½ tsp cloves
2 tsp ginger
2 tsp cinnamon
¼ tsp nutmeg

Sift 2 cups of flour with other ingredients and add alternately with milk to first mixture. Keep the dough soft – all 6 cups of flour may not be necessary. Chill – Roll out thick – cut & sprinkle with sugar. 400 degrees 5-8 minutes. Notes Very difficult to work with.

So...I just took a cookie class and we made something really really similar to this....a couple of things that might make this dough easier to work with...add up to 4 cups stirring consistently, then stir a few minutes longer than when you think you are done. If the mixture is still very moist, keep adding flour. Repeat. Once you've added all the flour, chill for at least an hour. When rolling out the cookie dough, roll it out over cocoa powder so that it won't get white marks all over it if you used flour. That will also absorb some of the extra moistness.

Good luck!

Peanut Butter Cookies

Peanut Butter Cookies B. Lowe

½ cup butter
½ cup peanut butter
½ cup white sugar
½ cup brown sugar
1 egg
½ teaspoon vanilla
½ teaspoon salt
½ teaspoon [baking] soda
1 cup flour

Cream butters, heat in sugar, add other ingredients. Bake on ungreased cookie sheet at 350 degrees for 8-10 minutes.

Don't forget to put the criss cross on these! take a fork before putting them in the oven and press down, then turn 90 degrees and press down again.

Enjoy!

Holiday Fruit Cookies

Holiday Fruit Cookies

1 cup soft shortening
2 cups brown sugar (packed)
2 eggs
½ cup sour milk
3 ½ cups sifted flour
1 tsp baking soda
1 tsp salt
1 ½ cup broken nuts
2 cups halved candied cherries
2 cups cut up dates

Mix well shortening, brown sugar, eggs, add sour milk. Sift flour, soda, salt, & stir in. Mix pecans, cherries, dates, chill. Heat oven 400 degrees, drop by teaspoon on greased baking sheet. Bake 5 minutes. 7 dozen.


Don't know why...I picture the 70's with this recipe. Happy Holidays!

Oatmeal Cranberry White Chocolate Chip Cookies

YUM!

These are from oceanspray and this is the second year I've made them. They have oatmeal & cranberries in them so they definitely qualify as breakfast food.

OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES
INGREDIENTS:

2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package Ocean Spray® Craisins® Original Dried Cranberries
2/3 cup white chocolate chunks or chips

DIRECTIONS:

Preheat oven to 375ºF.

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

Makes approximately 2 1/2 dozen cookies

Cookie Stamp Shortbread

Cookie Stamp Shortbread B. Lowe

¾ cup sugar
1½ cup butter
4 cups flour

Cream butter & sugar thoroughly. Add flour one cup at a time and mix well. Press into a 9 x 15 inch jelly roll pan (cookie sheet). Stamp in rows with cookie stamp. Bake at 325 degrees for 35 to 40 minutes. Cut in squares while hot. Dough may also be rolled & cut with square or round cutter & stamped.


Cookie stamps are making a comeback...now you can just buy the cookie sheets or 8x8s with the design inside so you just push the dough into the shape, bake and cut it into the squares when it comes out of the oven. Easy but it looks fancy!

Chocolate Peppermint Log

if you love Thanksgiving for just the pumpkin roll, you'll love Christmas just for this!

Chocolate Peppermint Log

4 eggs separated
½ cup sugar
1 teaspoon vanilla
1/3 cup sugar
1/3 cup cocoa
½ cup flour
½ teaspoon baking powder
½ teaspoon baking soda
1/8 teaspoon salt
1/3 cup water


Line a 15 ½ x 10 ½ in jelly roll pan with aluminum foil. Grease foil. Beat egg whites until foamy; gradually add ½ cup sugar. Beat until stiff. Set aside. Beat egg yolks with vanilla on high speed about 3 minutes gradually add 1/3 cup sugar. Beat 2 minutes. Combine dry ingredients; add egg yolk mixture alt with water. Fold chocolate mix into egg whites. Spread evenly in pan. Bake 375 degrees 12 to 15 minutes. Immediately invert onto towel sprinkled with conf. sugar. Peel off foil. Roll cake in towel starting from narrow end. Place on wire rack. Prepare Peppermint Filling.

Peppermint Filling
Beat 1 cup ( ½ pint) whipping cream until slightly thickened and ¼ cup confectioner’s sugar and ¼ cup finely crushed peppermint candy or ½ teaspoon mint extract and a few drops red food color. Beat until stiff. Unroll cake, remove towel, spread with filling. Reroll cake.
Chocolate Glaze
Melt 2 tablespoons butter in small saucepan over low heat, add 2 tablespoons Cocoa and water. Stir constantly until mixture thickens. Do not boil. Remove from heat cool slightly. Cool completely for a thicker frosting. Blend 1 cup confectioners sugar and ½ teaspoon vanilla.

Christmas Candy

Christmas Divinity B. Lowe

½ cup white corn syrup
2 ½ cups sugar
¼ teaspoon salt
½ cup water
2 egg whites
1 ½ teaspoon vanilla
3 drops peppermint extract
½ cup nuts, chopped
1 cup coconut, grated

Combine corn syrup, sugar, salt, and water in medium saucepan and cook over medium heat until sugar is dissolved. Continue cooking, without stirring, until a small amount forms a hard ball in cold water (260 degrees on candy thermometer). While syrup is cooking, beat egg whites until stiff, but not dry. When syrup is ready, pour a thin stream into egg whites, beating constantly. Beat until mixture is dull in appearance and hold shape firmly. Add vanilla, peppermint, and nuts. Drop by teaspoonful into coconut. Coat well and decorate with red and green candied cherries if desired. Store in tightly-covered container. Makes 4 dozen candies.


I'll admit it...i didn't try this recipe out...I'm just not one for making candy...I'm too scared of getting burned by the hot sugar!

Xmas Stars
B. Lowe from Eleanor

Original Version

1 cup shortening (notes ½ cup butter is good)
2/3 cup white sugar
2 eggs
1 teaspoon salt
1 teaspoon vanilla
½ teaspoon almond extract
2 ¾ cup flour

Cream shortening and sugar. Beat in eggs, salt, and flavoring. Stir in flour and blend. Chill. (overnite). Roll small portions of dough on floured board to 1/8 inch or ¼ inc cut in small shapes. Ungreased cookie sheet, bake 375 degrees 8 to 10 minutes. If hard to handle – let stand for five minutes.

Frost with 1 ½ cup confectioners sugar, 2 tab. Cream and 1 teaspoon vanilla.

My Edits...
I used butter instead of shortening - but 3/4 cup.
For the Frosting - instead of cream you could use milk - this is that thin runny frosting. If you want it thicker change out cream for shortening and blend with the vanilla.

Enjoy!

Peanut Blossoms...what's Christmas without them?

Peanut Blossoms

1 cup white sugar
1 cup brown sugar
1 cup butter or oleo
1 cup peanut butter
2 eggs
¼ cup milk
2 teaspoons vanilla
3 ½ cups flour
2 teaspoons Baking soda
1 teaspoon salt
2 10 oz packages Hershey Kisses

Cream sugars, butter or margarine, and peanut butter. Beat in egg, milk and vanilla. Sift flour, soda, and salt. Stir into egg mixture. Shape into balls. Roll in additional sugar. Ungreased cookie sheet, 375, 10 to 12 minutes, immediately press a chocolate candy into each, 7 dozen.

M&M Party Cookies

it's been so long I forgot my password....but have no fear, I'm back! And since we are now in the Christmas season, we are going to have a week of Grandma's cookies...here's the first one. I'm making for today's Schwager party!

Party Cookies (M&M)

1 cup brown sugar
½ cup white sugar
1 cup shortening (not oleo) Crisco or spry
2 eggs
1 ½ teaspoon vanilla
2 ¼ cup flour
1 teaspoon soda
1 teaspoon salt
1 ½ cup M&M candy

Cream sugar, shortening, eggs & vanilla. Blend flour, soda, salt add to creamed mixture. Stir in ½ cup of M&M candies. Reserve rest for decorating. Drop by teaspoon onto ungreased cookie sheet and decorate the tops with rest of M&Ms. Bake at 375 for 10-12 minutes, 5 to 6 dozen.

Wow Shortening. You can use margarine or butter, the cookies just come out flatter and crispier....not sure which one I'll use today...

Friday Family Favorites

We are getting into fall...and this has already been mentioned once....

Cream Cheese Pumpkin Cake Roll B. Lowe from Janice Petcoff

Cake Roll:

• 3 egg whites
• 1 cup sugar
• 2/3 cup pumpkin
• 1 teaspoon lemon juice
• ½ teaspoon salt
• ¾ cup flour
• 1 teaspoon baking powder
• 2 teaspoon cinnamon
• 1 teaspoon ginger
• ½ teaspoon nutmeg
• 1 cup chopped walnuts

Beat egg whites on high speed of mixer for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Slowly add flour and seasonings which have been combined. Spread on a greased and floured 10 x 15 inch pan. Sprinkle nuts over batter and bake 15 minutes at 375°. As soon as baked turn out on towel. Sprinkle cake with powdered sugar and starting at narrow end, roll towel & cake together. Cool, then unroll. While cake is cooling prepare filling.

Filling:

• 1 cup powdered sugar
• 2 (3 oz) packages of cream cheese
• 4 tablespoons butter
• ½ tsp vanilla

Beat together until smooth and spread over unrolled cake. Roll back up with the towel and chill until ready to eat. Makes 1 Roll. Can be doubled & freezes well.

Can I just say Yum???? I can't wait to make this for Thanksgiving again.

Honey Mustard Chicken from FN Magazine

Honey Mustard Chicken (2-4 servings)
I made this with only 1 lb chicken

Ingredients
8 skin-on, bone-in chicken thighs (2 to 2 1/2 pounds)
I used 1 lb skinless chicken breasts
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil (used regular)
1 large onion, cut into large chunks
2 cooking apples (such as Cortland), cut into chunks (used Jonathon & Macintosh)
1 cup low-sodium chicken broth
2 to 3 tablespoons honey mustard
1 1/2 teaspoons unsalted butter, softened (used 1)
1 tablespoon all-purpose flour
1 to 2 tablespoons roughly chopped fresh parsley (did not use)
Directions
Preheat the oven to 450 degrees F. Season the chicken with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat. Working in batches if necessary, add the chicken, skin-side down, and cook until golden, about 6 minutes. Flip and cook 2 to 3 more minutes, then transfer to a plate. Pour off all but 2 tablespoons of the drippings.


Add the onion and apples to the skillet and season with salt and pepper. Cook until slightly softened, about 4 minutes. Mix the broth with the mustard, then add to the skillet and bring to a boil. Arrange the chicken, skin-side up, in the skillet. Transfer to the oven and roast until the chicken is cooked through, 15 to 20 minutes.


Mix the butter and flour to form a paste. Use a slotted spoon to transfer the chicken, apples and onion to plates. Bring the pan juices to a simmer, whisk in about half of the butter-flour mixture and boil to thicken, 2 minutes. Continue to cook, adding more of the butter-flour mixture as needed to make a slightly thick gravy. Season with salt and pepper. Pour over the chicken and sprinkle with parsley.


Per serving: Calories 457; Fat 28 g (Saturated 7 g); Cholesterol 122 mg; Sodium 200 mg; Carbohydrate 18 g; Fiber 2 g; Protein 33g


Warning!!!! Don't touch the handle of the pan when it comes out of the oven...or you'll get burned :( This is a super simple recipe that is soo good!

Sherry Pork Chops & Apples

Yum! More fall recipes with apples coming up!

Sherry Pork Chops & Apples

6 pork chops
3 medium large apples unpaired
¼ brown sugar packed
½ teaspoon cinnamon
2 tablespoon butter
salt-pepper
½ cup sherry wine

Brown pork chops on both sides in hot fat. Core and slice apples – arrange in greased 9x13 pan. Sprinkle with sugar and cinnamon. Dab with butter. Cover with chops and sprinkle with salt and pepper. Top with sherry. Cover and bake for 1 ½ hours or until meat is tender. Temperature 350 - serves 6.

Cool Whip Salad...does it have a spot on Thanksgiving?

Cool Whip Salad from Betty Murphy

1 can crushed pineapple drained #2 can (this is to say 20 ounces or 2 ½ cups)
1 can cherry pie filling
1 can Borden sweetened condensed milk
1 cup walnuts (just broken)
1 carton cool whip (9 oz)

Cranberry Molded Salad....its november!

Cranberry Molded Salad

1 pkg unflavored gelatin
¼ cup cold water
1 can cranberries whole
1 tablespoon lemon juice
¼ teaspoon salt
¾ cup crushed pineapple
2 – 3 oz pkgs cream cheese
½ cup whipping cream

Place gelatin in custard cup & add cold water – let stand 2 minutes. Place cup in pan of boiling water until dissolved and add gelatin to cranberries. Stir in lemon juice & salt. Beat cream cheese until soft & blend in pineapple (do not drain). Fold in cranberry mixture. Chill until mixture beginning to jell and then fold in whipped cream. Put into mold.

Strawberry Jello Mold...this makes me think of holidays...

Strawberry Jello Mold

2 pkg 3 oz strawberry Jello
2 cups boiling water
¾ cups cold water
¾ cup sliced strawberries
1 env dream whip (cool whip)

Dissolve 1 pkg jello in 1 cup boiling water. Stir in cold water. Chill until slightly thickened. Stir in strawberries. Pour into 1 qt mold and chill until set but not firm. Dissolve remaining Jello in 1 cup boiling water. Chill until slightly thickened. Prepare dream whip as on pkg, set ¼ cup aside. Fold remaining dream whip into thickened gelatin. Spoon over fruited gelatin. Chill until firm. Garnish with remaining topping.

Chicken Rice Custard.....ewww

not going to lie....just typing this one out grossed me out!

Chicken Rice Custard

1 fryer
4 to 6 eggs
2 cups cooked rice
Nutmeg
2 cups milk

Lightly fry chicken parts. Make up a custard of the eggs & milk, flavor to taste with salt & pepper, and a pinch of nutmeg. Layer chicken with rice. Start with chicken end with rice. Pour custard mix over rice and chicken mixture. Cover with foil. Bake 1 hour at 375 ̊.

Chocolate Sheet Cake...what better way to start a Tuesday?

Chocolate Sheet Cake
From B. Lowe on the back page of Directions to the Lobbs on how to get 533 Market Square in Florida.

Special Equipment:15 x 10 inch Jelly Roll Pan

1 ¼ cup Margarine (oleo)
½ cup cocoa
1 cup water
2 cups flour
1 ½ cup brown sugar
1 teaspoon soda
1 teaspoon cinnamon
½ teaspoon salt
1 (14 oz) Eagle Brand [Condensed Milk]
2 eggs
1 teaspoon vanilla
1 cup confectionary sugar
1 cup chopped nuts

preheat the oven to 350. In a amall saucepan melt 1 cup oleo [butter]. Stir in 1/4 cup cocoa then water. Bring to boil. Remove from heat. In large mixer bowl. Combine flour, Brown Sugar, Baking soda, cinnamon and salt. Add cocoa mixture, heat well. Stir in 1/3 cup Eagle Brand, eggs and vanilla. Pour into greased pan. Bake 15 minutes or until cake springs back. In small pan melt remaining ¼ cup oleo, stir in remaining ¼ cup cocoa and Eagle Brand. Stir in confectionary sugar and nuts. Spread on warm cake.

Cheese Ball

These days you can just buy one at the grocery store....but if you had the itch to make one here's the recipe!

Cheese Ball

From the Kitchen of Rosemary Schwager to
Bernadette Lowe. The Card reads “Kissin’ wears out Cookin’ don’t”

18 oz. Kaukauna club sharp cheddar spread
8 oz. Phil. Cream cheese
Dash of Salt

Dash Onion Salt
Mix & Add ½ medium size onion grated
2 tablespoons Galliano (type of liquor)
½ cup of chopped nuts


Chill 1 hour, form into balls and roll in crushed nuts.

Butterscotch Oatmeal Cookies

I think Butterscotch chips might be the best invention ever...

1½ cup flour
1 teaspoon soda
1 cup shortening ( ½ oleo ½ Crisco)
¾ cup Brown sugar
¾ cup white sugar
2 eggs
1 tablespoon hot water
walnuts
1 pack butterscotch chips
2 cups quick oatmeal quick
1 teaspoon vanilla

Cream shortening and sugar. Add beaten eggs, then hot water. Add flour mixed with [baking] soda, add nuts, oatmeal and vanilla, then butterscotch chips. Drop by teaspoonful on cookie sheet - 375 degrees for 10 to 12 minutes. (Ungreased sheet)

Snickerdoodles Friday Family Favorite

Snickerdoodle Cookies

1 cup shortening
1 ½ cup sugar
2 eggs
Mix together.
2 ¾ cup flour
2 teaspoons cream of tartar
1 teaspoon soda
½ teaspoon salt

Sift and Stir. Chill dough – roll into ball size and dip in 2 tbsp sugar and 2 teaspoon cinnamon. 5 dozen, 400 degrees 8-10 minutes.

Pumpkin Cranberry Bread....because I'm loving pumpkin this year

Pumpkin Cranberry Bread-- from Libby's Can

3 cups all-purpose flour
1 tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
4 large eggs
1 cup vegetable oil
1/2 cup orange juice or water ( I used Orange/Cranberry Juice mix)
1 cup sweetened dried, fresh or frozen cranberries (I would use dried next time)

PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.

COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Recipe makes two loaves or 24 mini muffins & 12 regular muffins.... cook minis for 18 min and bigs for 24.

Chicken Pot Pie: More fall foods!

Chicken Pot Pie

• 1 2/3 cups frozen mixed vegetables, thawed
• 1 cup cut-up cooked chicken
• 1 can (10 ¾ oz ) condensed cream of chicken soup
• 1 cup Bisquick
• ½ cup milk
• 1 egg

Heat oven to 400F. Stir vegetables, chicken and soup in ungreased 9-inch pie plate. Stir remaining ingredients until blended. Pour into pie plate. Bake about 30 minutes or until golden brown. Makes 6 servings.

You can use fresh veggies if you have them.

Friday Family Favorites - Pumpkin Banana Chocolate Chip Muffins

If 3 out of 6 have tried and love it....it counts. Look for them at their tailgate debut this weekend!

Pumpkin Banana Chocolate Chip Muffins

2 ripe bananas, mashed (1 cup)
2 eggs
1/3 cup vegetable oil
1 1/3 cups canned pumpkin puree
1/2 cup honey
1/2 cup white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
3/4 Cup Chocolate Chips

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease an 9x5 inch loaf pan.
In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey and sugar. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the raisins and walnuts if desired. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack

Quick Apple Crisp: I can't resist more fall recipes!

Quick Apple Crisp Notes: used raw apple slices-don’t overcook, good [gluten free]

• 3 ½ cups bite size shredded rice cereal (like chex)
• ½ cup light brown sugar, firmly packed
• 1 can (1 lb 4 oz) sliced apples
• ¼ teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1 ½ teaspoons grated orange peel
• 2 tablespoons butter or margarine
• 1 tablespoon lemon juice

Preheat oven to 400°F. Lightly grease an 8x8 inch baking pan. Cover bottom of pan with 2 cups of cereal. Sprinkle evenly with ¼ cup sugar. Arrange apples on top. Combine remaining sugar with cinnamon, nutmeg, and orange peel; sprinkle over apples. Dot with butter.

Coarsely crush remaining cereal; sprinkle evenly over apples. Then sprinkle with lemon juice, bake 20 minutes, or until topping is golden brown and apples are heated through. Serve immediately with cream [whip cream]. Makes 8 servings

Pumpkin Pork Chili --Yummy Fall Recipes!!

I pulled this recipe from the Food Network Magazine this month....It was very tasty but you must have the sour cream portion to mix in or it is very spicy!

Ingredients

3 pounds boneless pork shoulder (trimmed & cut into 1/2 inch cubes) [Next time I would use tenderloin]

1 12 oz bottle Mexican Lager

Kosher Salt

2-3 chipolte peppers in adobo sauce, finely chopped (find this in canned veggie aisle)

3 teaspoons dried oregano (preferably Mexican any will do)

1 15- oz pure pumpkin (about 1 3/4 cups)

1/2 cup sour cream

1/4 cup vegetable oil

2 medium tomatoes, roughly chopped

1 poblano pepper, seeded and chopped

2 medium white onions, diced

1/4 cup chili powder (plus extra for sprinkling - I know it sounds like a lot!)

4 cloves garlic, finely chopped

4 bunch mustard greens, stems removed, leaves roughle chopped

Lime Wedges for serving

Directions

Combine the pork, beer, 3 cups water and 2 teaspoons salt in a large pot and bring to a simmer over medium heat, skimming thefoam off the surface. Add the chipotles and 1 1/2 teaspoons oregano, cover and cook about 30 minutes.

Mix 3 tablespoons pumpkin, the sour cream and salt to taste in a bowl; cover and chill.

Heat the vegetable oil in a skillet over medium heat. Add thetomatoes, poblano, onions and 2 teaspoons salt; cook until soft, 15 minutes. Add the remaining 1 1/2 teaspoons oregano, the chili powder and garlic; cook 5 minutes. Add the remaining pumpkin and cook 5 minutes.

Add the tomato mixture to the pork and simmer until the meat is tender, about 30 minutes. Add the greens and cook 10 more minutes. Season with salt. Ladle the chili into bowls; top with the pumpkin cream and more chili powder. Serve with lime wedges.

Green Tomatoes

Did you pull a lot of green tomatoes from your garden too?

Esther’s Recipe, Green Tomatoes

• 1 pack green tomatoes
• 16 onions sliced
• 1 ½ qt vinegar
• 4 cups sugar
• ½ tablespoon cloves (whole)
• ½ teaspoons allspice (whole)
• 1 teaspoon cinnamon (whole)
• ½ teaspoons pepper

Salt to suit taste

Slice tomatoes and onions, salt well and leave set overnight. Drain well, rinse in cold water Cook and put in jar.

Classy Cheesecake - Need to make a Dessert on the fly?

Cheesecake Notes: Very Good

• 1 package cream cheese (3 oz)
• 2 cups milk
• 1 package Jello Lemon instant pudding mix
• 1 – 8 inch graham cracker crust

Soften cream cheese. Blend in ½ cup milk- add 1 ½ cup milk & pudding mix. Heat slowly with egg beater just until well mixed – 1 minute. Do not overbeat. Pour into graham cracker crust, sprinkle graham cracker on top. Chill 1 hour.

Add a 1/4 cup of raspberry or strawberry preserves for a little flair. Mix it in right before you pour the mix into the shell. Happy eating.

Potato Casserole

Mashed Potato Casserole B. Lowe from Margaret Edelbrock 12/78

• 12 medium Potatoes, peeled, boiled, and mashed
• 1 8 oz. package Phila. Cream Cheese
• ¼ cup butter or margarine
• ½ cup sour cream
• ½ cup milk
• 2 eggs, slightly beaten
• ¼ cup chopped onion (optional)
• 1 teaspoon salt
• Dash of pepper

Mash hot potatoes until smooth; cut in cream cheese and butter. Beat well. Mix in sour cream; mix eggs & milk and add to potato mixture. Place in greased casserole and bake in 350° oven, 45 minutes. You may cover potato mixture with sliced Velveeta cheese and a bit of paprika for attractive dish. Note: This dish may be prepared ahead and put in casserole, then kept in refrigerator overnight – then baked next day (Leftovers may be reheated).

Cooler Weather.... Casserole Time

Broccoli Casserole B. Lowe from Eleanor Ralyea

• ½ cup onion
• ½ cup celery
• 3 packages broccoli
• 1 cup uncooked rice
• 1 stick margarine
• 1 can cream of mushroom soup
• 1 can golden mushroom soup
• ½ cup chopped almonds
• (78₵) 8 oz. Cheese whiz

Defrost broccoli, cook rice, add butter, broccoli, combine ingredients and soup, almonds, onion and celery, cheese whiz, salt & pepper. Bake 350° for 45 minutes or until center bubbles.

Variation - exchange golden mushroom soup for cream of chicken soup, only 2 packages broccoli, no almonds, and don’t cook the rice. Bake 300° for 1 hour in a 2 ½ quart casserole dish.

Friday Family Favorites - Chicken Parmesan

i've been distracted by all the new shows on tv....

Chicken Parmesan

Use Chicken Breasts, boneless & skinned

Dip Breasts in eggs & bread crumbs & brown in frying pan- pound breasts if too thick

Put Spaghetti sauce in 13x9 pan

Put chicken on top. Slice mozzarella cheese on top & sprinkle with parmesan cheese

400˚ 15 minutes or until cheese is browned.

A healthier option is to forgo the breadcrumbs & frying. Poach the chicken in water then follow the directions.

Pepper Steak, You have to wonder if she ever found a new recipe...

Pepper Steak (From Gertie) notes: too hot, try to find new recipe

• Round steak 1 lb
• Onion ¼ cup
• 1 clove garlic
• 1 teaspoon salt – ¼ teaspoon pepper
• 2 tablespoons soy sauce
• tomato 1 lb can
• 1 beef bouillon in 1 cup hot water
• 1 large green pepper
• 2 tablespoons cornstarch
• ¼ cup cold water

Brown meat in fat – add onion, garlic, salt & pepper, dissolve Beef bouillon in hot water and add to meat, cover and simmer meat for about 20 minutes. Add tomatoes and green pepper and cook 10 minutes. Combine remaining ingredients and stir into meat mixture, remove garlic. Serve with rice or noodles.

Black Bean Burgers

Something different to try

Ingredients-

• 2 (15-ounce) cans black beans, rinsed and drained, divided
• 1 egg
• 1/2 cup bread crumbs
• 1/2 cup to 3/4 cup salsa - I use medium--it depends on your brand on how much to use, if it is a watery brand use less or add more bread crumbs.
• Salt and fresh ground black pepper
• 4 hamburger rolls

Optional Toppings:

• 1 tomato, sliced
• Sliced Avocado

Directions

Heat a grill or grill pan over medium-low heat.

In a food processor, pulse 1 can black beans, salsa, egg, and pulse to combine.

Transfer mixture to a large mixing bowl, add the remaining can of black beans and the bread crumbs. Season with salt and pepper, to taste, and mix until well combined.

Divide mixture into 4 portions and form into patties. Place on hot oiled grill over medium-low heat and cook about 6 minutes a side or until heated through. Toast hamburger buns on a grill. Place a burger on the bottom of each bun. Cover the burgers with the top of the bun and serve.

Friday Family Favorites- Tomato Gratin

Still have tomatoes coming out of the garden?

Tomato Gratin from Food Network Magazine

(it was easy and really only takes 8 minutes!)

Toss 2 pints grape tomatoes, 4 smashed garlic cloves, 1/4 cup olive oil and 2 teaspoons fresh thyme in an ovenproof skillet; cook over medium-high heat until the tomatoes are soft, 8 minutes. Mix 2 tablespoons olive oil and 1/2 cup each breadcrumbs and parmesan; sprinkle over the tomatoes and broil until golden, 3 minutes.

Beet Casserole (Yes, More Vegetable Recipes)

No Name Casserole [Beet Casserole] B. Lowe on Paper from Sawridge Hotel Jasper, Alberta

• 6 cups cooked sliced beets, drain beets
• 1 ½ cups liquid reserved from cooking beets
• 1 cup sugar
• 1 cup vinegar
• 2 tablespoons cornstarch
• 2 – 4- whole ketchup? [that’s what the recipe says]
• 3 tablespoon catsup
• 3 tablespoons oil (optional)
• 1 teaspoon vanilla
• Dash Salt

Mix well and cook for 3 minutes medium heat. Let cool & refrigerate. Place beets in liquid & add the other ingredients.

Scalloped Corn

Fresh or Canned....there's lots of corn out there

Scalloped Corn B. Lowe

• 1 can corn
• 2/3 cup milk
• 1 ¼ teaspoon salt
• 1 egg
• Dash pepper
• 2 tablespoons butter or substitute
• 2 cups soft bread crumbs

Mix corn, milk, and seasonings. Mix the crumbs and fat, and place ¼ of mixture in bottom of buttered baking dish. Add ½ corn mixture, then ¼ crumbs, the remainder of corn and finally remainder of buttered crumbs. Bake 20-30 minutes. Serve hot.

Pineapple Cake because It's cool enough to bake at night!

No name [Pineapple Cake] B. Lowe note on back of recipe – 3307 Normandy

• ½ cup sugar
• 1 cup oleo [butter] – 2 sticks
• 2 2/3 cup flour
• 2 teaspoon Baking Powder
• 2 teaspoon lemon extract
• ½ teaspoon salt
• 3 large eggs
• 18 oz crushed pineapple

325° 10 inch Bundt pan. Beat sugar and oleo at low speed. Increase speed until fluffy and then reduce speed again. Add flour and remaining ingredients. Spoon batter into pan. Bake 50-55 minutes. Cool 10 minutes on wire rack. Remove from pan. Make 4 hours before serving.

Lasagna: Grandma's Version

Lasagna (serves 16)

• 2lb (2 ½ cans) Italian-style peeled tomatoes
• 4 – 8oz cans tomato sauce
• 2 teaspoons salt
• 3 teaspoons oregano
• ¼ teaspoon pepper
• 2 teaspoons onion salt
• 2 cups minced onions (cut down)
• 2 minced cloves garlic (small)
• 1/3 cup salad oil
• 2 lb ground beef
• 2 teaspoon monosodium glutamate (MSG)
• 2 teaspoons salt
• 1 lb lasagna
• 1 ½ lb ricotta cheese
• 1 lb mozzarella cheese
• 1 cup grated Parmesan

In large sauce pan or kettle. Combine tomatoes and next 5 ingredients. Simmer uncovered. In skillet, saute onion, add garlic in oil until lightly brwn. Add meat, next 2 ingredients and cook. Add to tomato sauce. Simmer 2 ½ hours or until thickened. Meanwhile cook lasagne as package directs stirring occasionally. Drain sepearating noodles. In bottom of 2 12 x 8 pans, place several spoonfuls of sauce, top with criscross layers of lasagna then half of ricotta (divide between 2 dishes). Top with 1/3 of mozzarella and ½ of parmesan (divide between 2 dishes). Repeat again, ending with sauce. Top with remaining mozzarella. Bake until bubbly. Remove from oven, let stand 15 minutes. Temp. 350° 50 minutes.

SO the recipe actually calls for MSG....you can leave it out. The replacement officially is actually to use fresh herbs instead of dried as MSG enhances those dry flavors... good luck...if you use MSG - warn your guests because a lot of people can't eat it!

Friday Family Favorites: Lasagna My Way

My Version of Lasagna:

9-12 Lasagna noodles

1 jar sauce

1 package chopped thawed spinach (squeeze to remove excess water)

8 oz ricotta cheese

2 cups mozzerella

Grated Parmesan Cheese

2 eggs

Cook Lasagna noodles according to package. In a bowl, mix eggs, thawed & squeezed spinach, ricotta, and mozzerella. Get a 9 x 13, put a little sauce in the bottom so the noodles won't stick and then once noodles are ready, put a layer of noodles across the bottom. Then a layer of the bowl mixture, layer of sauce, and repeat until noodles are gone. Top layer - cover with sauce and parmesan.

Cook for 45 min at 350 or until sauce bubbles. Freezes well.

Chicken Wings

Most of the Technical issues have been resolved... and some haven't...I'm working on the recipes that are illegible in certain browsers or the changing color recipes.....soon they shall be fixed.

Since its been a few days...how about a recipe?

Chicken Wings Bernadette Lowe

1 cup Frank's Hot Sauce
1/4 cup red wine vinegar
Salt & Pepper
Worcestershire Sauce
Tabasco Sauce (notes: be careful)

Mix above ingredients to create BBQ sauce. Fry Chicken Wings in hot oil - drain. Pour the sauce over top and shake to cover. Eat with Blue Cheese Salad Dressing, over top Sauerkraut and celery stalks.

So that's the recipe as is.... No quantity is given on the W. Sauce & Tabasco. My estimate is 1/2 tsp W. Sauce and 1 tsp Tabasco...remember you can always add more but can't take away!! By the way, who knew that frank's has been around this long?

new cooks: 3-4 minutes each side for the wings & you should be set. Use a thermometer if you need to - this are really easy except the splashing oil! use a deeper pan and that will help contain the oil.

Lastly - Don't touch your eyes until after you've washed your hands...ouch!

Another Puff Pastry Appetizer

Can you tell what I've been playing with?? This is right off the pepperidge farms website...its very quick -waiting for the puff pastry to defrost was what took the longest.

• 1 (17.3 ounce) package Pepperidge Farm® Puff Pastry
  1 (8 ounce) package cream cheese, softened
  1 cup shredded Mozzarella cheese
  1 cup freshly grated Parmesan cheese
  1 (14 ounce) can artichoke hearts, drained and chopped
  1/2 cup diced roasted sweet red pepper ( I used the type from the jar)
  1/4 cup chopped fresh parsley

Directions
Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 400 degrees F. Line 2 baking sheets with parchment paper or spray with vegetable cooking spray.

Stir the cream cheese, mozzarella cheese and 1/4 cup of the Parmesan cheese until the ingredients are mixed. Stir in the artichokes, red pepper and parsley. Season to taste.

Unfold 1 pastry sheet on a lightly floured surface. Roll the sheet into a 12-inch square. Place on the prepared baking sheet. Brush the edges of the pastry with water. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork. Repeat with the remaining pastry. REMEMBER TO PRICK PASTRY!!!!

And by the way - I'd spray the baking sheet with Pam too...it was a little sticky.

Divide the cheese mixture between the pastry crusts and spread to within 1/2 inch of the edge. Sprinkle each with the remaining cheese.

Bake for 20 minutes or until golden. Let cool for 5 minutes on a wire rack. Serve warm.

Cheesy Twists

Crispy Cheese Twists B. Lowe

• 1/2 cup Parmesan cheese
• 3/4 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1 (17.5 ounce) package frozen puff pastry, thawed
• 1 egg white

Combine parmesan cheese, pepper and garlic powder. Unfold pastry sheets onto cutting board (I suggest lightly flouring the surface or risk stickiness). Brush lightly with egg white; sprinkle each sheet with 1/4 of the cheese mixture. Lightly press into the pastry, turn over; repeat. Cut each sheet into 12 (1 inch) strips; twist.

Place on ungreased cookie sheet and bake in 350 degrees F (175 degrees C ....for all you canadiens out there) oven for 15 minutes or until golden brown.

Glazed Fresh Apple Cake! Another use for Apples...

This recipe is sooo tasty. i made it in a 9x13 and it turned out fine. It def. needs to be cool before frosting or it will change textures.

Glazed Fresh Apple Cake B. Lowe

• 2 cups sugar
• 1½ cups corn oil
• 3 eggs
• 3 cups flour
• 2 teas cinnamon
• 1 teas baking soda
• ½ teas nutmeg
• ½ teas mace
• ½ teas salt
• 2 teas vanilla
• 3 cup diced apples
• juice of 1 lemon
• 1 cup walnuts

Carmel Glaze

• 3 tablespoons oleo [butter]
• 3 tablespoons brown sugar
• 2 tablespoons heavy cream
• 1 ½ teaspoon vanilla

Beat sugar & oil, add eggs one at a time, sift flour, cinnamon, baking soda, nutmeg, mace and salt. Add to egg mixture, add vanilla, and beat thoroughly. Sprinkle apples with lemon juice and fold into batter with walnuts. Batter will be thick. Grease and flour bundt pan. Bake 325° - 75 minutes. Place on wire rack for 15 minutes, invert on plate and cool on rack. When completely cool, glaze with caramel glaze. Carmel glaze, melt oleo, add rest of ingredients. Boil 2 minutes. Cool slightly & spoon over cake. Wrap leftover cake in plastic wrap. Will keep unrefrigerated up to 2 weeks.

Mexican Style Crockpot Pork

I found this recipe on about.com and I changed it a little bit...

Ingredients:

• 1 boneless pork loin roast or pork shoulder, about 2 1/2 pounds
• 1 medium onion, thinly sliced
• 2 cups barbecue sauce
• 1/2 cup salsa
• 2 tablespoons chili powder
• 1 bay leaf
• 1 teaspoon ground cumin
• 1 teaspoon dried jalapeno spices
• 1/2 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon salt

Tortillas & Salsa for later

Preparation:

Place Bay Leaf on bottom of Crock Pot, Place pork in 3 1/2- 6 quart slow cooker; arrange onion on top. Mix barbecue sauce, salsa, herbs, and spices; pour over pork.

Cover and cook on low heat 8 to 10 hours or until pork is very tender.

Remove pork; place on large plate. Use 2 forks to pull pork into shreds. Pour sauce into bowl; stir in pork. Spoon filling onto tortillas; add salsa and roll up.

You can mix the ingredients up the night before, then put the bay leaf in the crockpot. Before you leave for work put the pork in and pour the mixture overtop. Turn the crockpot on low and you can leave it for 9 hrs. Leftovers will last 4 days in the fridge and you can freeze too.

Apple Pudding -- Have I mentioned yet that the cider mills are open?? Apple Pudding

Apple Pudding

Make a good biscuit dough. Put a layer of apples in the pan and cover with dough; have the dough thin enough to spread over apples. Before spreading dough sprinkle apples with sugar, cinnamon, and a little water.

So....There's no recipe for a good biscuit dough in all of my grandma's recipes...I assume bisquick biscuits would pass for a good dough but here's the base of biscuits I made at easter that were quite tasty and delicious:

2 cups all purpose flour

41/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter
approximately 1 cup milk

Friday Family Favorite - Baked Penne with Roasted Vegetables

Baked Penne with Roasted Vegetables from Giada De Laurentiis

Ingredients
2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade) (I use Ragu Garden Vegetable chunky)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed (don't skip them -- I promise you need them)
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces
1 lb precooked cut up chicken breast (optional)

Directions
Preheat the oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

Tastes even better the next day!!!

Apple Crisp (Version 1) Another Labor Day Weekend Dessert.

Because summer is over, fall is here, and cider mills are open!

Apple Crisp (from Mrs. Gill)

Pare and Core about 6-8 apples and slice rather heavily; place in buttered baking dish; cover with following topping:

1 cup flour

¼ cup sugar

1 teaspoon baking powder

1 egg

about 1/3 cup melted butter or margarine

Melt shortening and set aside to cool. Mix flour, baking powder, and sugar and mix with slightly beaten egg until crumbly. Sprinkle this mixture over apples, then sprinkle melted shortening over all. Bake in moderately hot oven (350°) about 25 -30 minutes.

Basil & Mozz Panini

Onto the lunch menu... you can see where my priorities lie....

The Perfect Panini


1 yellow or red pepper
2 garlic cloves
1/8 tsp salt
1/2 lemon


2 oz Fresh mozzerella
Basil leaves
Bakery Bread


First - its a lot of work but it is soo worth it and you can make the topping part a day or two ahead.


Turn the oven onto broil. On a foil lined cookie sheet, slice the pepper in half, remove the seeds.
put the garlic on the sheet as well. Put in the oven until the peppers start browning, take out and put the peppers a paper bag quickly and roll tightly shut.


While the peppers are in the oven, in a small bowl, zest 1 tsp lemon rind and squeeze the remaining juice into the bowl. Once the you've secured the peppers, squeeze the garlic out of its 'wrapper' onto a cutting bowl, cut finely until what you are left with is mush. mix this in the bowl with the lemon juice.


Take the peppers out of the bag, peel off the skin and finely slice. Mix this in with the garlic mix. Now if you are making this ahead of time stop here and refrigerate.


If not - here you go:
Turn on the panini press. Grab your bread, if you have olive oil spray -spray it on, if not you'll have to brush it on. Next cut up the fresh mozzerella and put some on each side. Then put the basil leaves and lastly the topping. Seal it up and put it on the press. Once the bread is brown, take it out and eat. YUM.

Can't call it a holiday weekend without the dessert...

Deep Dish Brownies

• ¾ cup butter or margarine melted
• 1½ cup sugar
• 1½ teaspoons vanilla extract
• 3 eggs
• ¾ cup all purpose flour
• ½ cup Hershey’s Cocoa
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup Hershey’s Semi Sweet Chocolate Chips or Reeses’s Peanut Butter Chips

Heat oven to 350°. Grease square pan, 8x8x2 inches. In medium mixing bowl blend melted butter, sugar, and vanilla. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder, and salt; gradually add to egg mixture, beating until well blended. Stir in chips. Spread into prepared pan. Bake 40 to 45 minutes or until brownies begin to pull away from sides of pan. Cool completely cut into squares. 16 brownies. Notes Grease pan generously.

It's Monday...time to start planning for the weekend

Entertaining over Labor Day? What could be better than breakfast burritos?

Breakfast Burritos - feeds 6

Needs:

Small Tortillas

6 small grape tomatoes

2 larger tomatillos (husked & rinsed)

1/4 vidalia onion

1/2 yellow pepper

1 avocado

1 jalapeno. if you're scared of the real thing, you can use dry - find it in the spices

Cheese (I used mexican cheese, jeff likes habenero)

6 eggs

Chop the tomatoes, tomatillos, onion, peppers. (put jalapenos in now if using the real thing) Put in a pan, sprayed with pam on medium high heat until onions are nearly translucent.

(laugh if you want - but all the colors make it look appetizing!!!)

While this is cooking up, cut open your avocado and slice into strips. Once your vegetables are ready you can do 1 of two things -

if you are a texture freak like me - take the veggies out and put in bowl - cover w/a plate to stay warm. Crack the eggs into the pan and scramble. (if using dried jalapeno - add a tsp now)

Then get your tortilla out - put some slices of avocado on, put a handful of cheese, add your eggs and top with the veggies...roll eat and enjoy.

If you aren't a texture freak - then add the eggs right in with the veggies. Put in your jalepeno spice and once your eggs are cooked up - throw them onto your tortillas - put some slices of avocado on top. Roll up and eat!

If you are making this just for one - you can cut down the veggies and just use 1 or 2 eggs. OR cut up all your veggies, reserve enough for now and put the rest in a ziploc bag in the freezer. Label the ziploc before you put the veggies in...next time you want a burrito - grab the bag and put it right into the pan and you are ready to go.