Homemade Pizza Sauce

-Roma Tomatoes (15)
-Olive Oil
-1 tsp sugar
-1/4 tsp oregano
-1/4 tsp basil
-1/4 tsp thyme
-1/4 tsp garlic powder
-1/4 tsp salt
-1/8 tsp pepper
-1 bay leaf
-1/2 tsp lemon juice


Preheat oven to 450 degrees.  Core, cut and half roma tomatoes and place on greased baking sheet.  Drizzle with olive oil and season with salt and pepper.  Bake for 30 minutes or until tomatoes are caramelized.  Remove from oven and allow to cool for 10 minutes.  Place tomatoes in blender and blend on high for 15 seconds.  Pour in container or jar.  Add all of the remaining ingredients and mix well. Enjoy!

I personally canned a few jars and kept the jar out that was not all the way full.

Single Serving Cookie

 

I have to admit I am ADDICTED to these cookies...  It took a few times of me making them to figure out the correct time for my microwave, so keep that in mind if it doesn't turn out quite right the first couple of times.

 

 

1 tbsp. butter, melted

1 tbsp. white sugar

1 tbsp. brown sugar

3 drops of vanilla

pinch of salt

1 egg yolk

1/4 c. flour

2 tbsp. chocolate chips

In a bowl, mix together the butter, sugars, vanilla, and egg yolk.

Add in the flour and salt. Mix until combined. Add in the chocolate chips.

Put the dough into a small microwaveable bowl, ramekin, or coffee cup.

Microwave for 40-60 seconds or until the cookie looks done.  I find that in my microwave I need to do 60 seconds and I let it sit for about 2 minutes to cool and continue to cook.  And of course it is best with a tall glass of milk… Enjoy!

 

Chicken Noodle Soup

 

Ingredients

Stock:

• 1 (2 1/2 to 3-pound) fryer chicken, cut up
• 3 1/2 quarts water
• 1 onion, peeled and diced
• 1 1/2 to 2 teaspoons Italian seasoning
• 1 teaspoon lemon-pepper seasoning
• 3 cloves garlic, minced
• 4 bay leaves
• 3 chicken bouillon cubes
• Kosher salt and freshly ground black pepper

Soup:

• 2 cups sliced carrots
• 2 cups sliced celery, with leafy green tops
• 2 1/2 cups uncooked egg noodles
• 1 cup sliced mushrooms
• 3 tablespoons chopped fresh parsley leaves
• 1/3 cup cooking sherry
• 2 teaspoons chopped fresh rosemary leaves
• 1 cup grated Parmesan, optional
• 3/4 cup heavy cream, optional
• Seasoning salt
• Freshly ground black pepper
• Crusty French bread, for serving

Directions

For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.

For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.

Garlic Dill Pickles

These garlic dills will forever change the way you approach pickles. If you've never canned before, you can make it easier on yourself and make them as refrigerator pickles. However, for those of us who love stashing away a little bit of summer for later in the year, canning instructions are also included.

Ingredients

serves 10 to 12, active time 30 minutes, total time 1 week

• 2 quart kirby cucumbers (approximately 3 pounds)
• 1 1/2 cups apple cider vinegar
• 1 1/2 cups filtered water
• 2 tablespoons pickling salt
• 8 garlic cloves, peeled
• 4 teaspoons dill seed
• 2 teaspoons black peppercorns
• 1 teaspoon red chili flakes

Procedures

1. Wash jars thoroughly in warm, soapy water. If you plan on making shelf stable pickles, prepare a boiling water bath canner. Put fresh canning jar lids into a small saucepan with 3 inches of water and set to the barest simmer.
2. Wash and dry kirby cucumbers. Remove blossom end. Cut into chips, spears or leave whole, depending on your preference.
3. Combine vinegar, water and salt in sauce pan and bring to a boil.
4. Equally divide garlic cloves, dill seed, black peppercorns and red chili flakes between jars. Pack prepared cucumbers into jars as tightly as you can without crushing them.
5. Pour the brine into the jars, leaving 1/4 inch headspace (that's the amount of space between the surface of the brine and the rim of the jar).
6. Remove any air bubbles from jars by gently tapping them. You can also use a wooden chopstick or plastic utensil to help remove stubborn bubbles.
7. Wipe rims and apply lids and bands (don't screw them on too tightly).
8. If processing jars for shelf stability, lower jars into your processing pot. When water returns to a boil, set a timer for 10 minutes.
9. When time is up, remove jars from canning pot and allow them to cool. When jars are cool enough to handle, check seals.
10. If you choose not to process your jars, let them cool before putting them into the refrigerator. Do note that your jars may seal during the cooling process. However, without the boiling water bath process, that doesn't mean they're shelf stable. Still refrigerate.
11. Let pickles rest for at least one week before eating.

Basil-Garlic Tomato Sauce

The name says it all. Combine tomatoes, basil and garlic for a sauce you can serve any time.  (I used yellow and red tomatoes so that is why the sauce looks orange.)

You will need:

20 lb tomatoes (about 60 medium)
1 cup chopped onion (about 1 large)
8 cloves garlic, minced
1 Tbsp olive oil
1/4 cup finely minced, fresh basil
¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice
7 (16 oz) pint glass preserving jars with lids and bands

Directions:

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) WASH tomatoes; drain. Remove core and blossom ends. Cut into quarters. Set aside.
3.) SAUTE onion and garlic in olive oil until transparent. Add tomatoes. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally.
4.) PUREE tomato mixture in a food processor or blender, working in batches. Strain puree to remove seeds and peel.
5.) COMBINE tomato puree and basil in large saucepot. Bring to a boil. Reduce heat and simmer until volume is reduced by half, stirring to prevent sticking.
6.) ADD ¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice to each hot jar. Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
7.) PROCESS filled jars in a boiling water canner for 35 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.

Half Recipe

Makes about 3 (16 oz) pints

You will need:

10 lb tomatoes (about 30 medium)
1/2 cup chopped onion (about 1/2 large)
4 cloves garlic, minced
1-1/2 tsp olive oil
2 Tbsp finely minced fresh basil
¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice per hot jar
3 (16 oz) pint glass preserving jars with lids and bands

Directions:

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) WASH tomatoes; drain. Remove core and blossom ends. Cut into quarters. Set aside.
3.) SAUTE onion and garlic in olive oil until transparent. Add tomatoes. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally.
4.) PUREE tomato mixture in a food processor or blender, working in batches. Strain puree to remove seeds and peel.
5.) COMBINE tomato puree and basil in large saucepot. Bring to a boil. Reduce heat and simmer until volume is reduced by half, stirring to prevent sticking.
6.) ADD ¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice to each hot jar. Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
7.) PROCESS filled jars in a boiling water canner for 35 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.

Peach Freezer Jam

 

• 2 lbs peaches (enough to make 3 cups of mashed peaches)
• 4 1/2 C Sugar
• 1 Box Sure Jell (can use other brand but check their instructions)
• 2 T Lemon Juice

Peel and slice peaches. Mash up with potato masher or fork. They will be lumpy but that is okay. Measure out sugar in large bowl. Measure three cups of peaches and add to sugar. Add lemon juice. Stir well and sit aside so sugar can dissolve.

In sauce pot, place 3/4 C Water. Add fruit pectin (Sure Jell or Ball). Bring to a boil while stirring constantly. Boil for one minute. Pour into fruit mixture. Stir well until all sugar is dissolved.

Pour into clean 8 ounce jars (or plastic containers of choice) and leave 1 inch head space (instructions on package say leave 1/2 inch but most recipes say leave one so I go with tradition here). Using a damp paper towel, wipe around rim and sides of jar to remove any residue. Place lids on jars and let sit at room temperature for twenty four hours. After that time, place in freezer until ready to use. Store opened jars you are using in the fridge.

Thanks Southern Plate for the recipe

Bisquick Mix

Ingredients

• 3 1/4 cups unsifted all-purpose flour
• 1/2 cup sugar
• 1 cup nonfat dry milk powder
• 1/2 cup cornstarch
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons salt

Instructions

1. Mix all the ingredients together well.

Store the Bisquick mix covered either in the refrigerator or in the cupboard. I prefer to store it in my refrigerator. I put a lid on the bowl I used to make the Bisquick mix and put it in the refrigerator as is.

To Make Pancakes:
2 C mix
1 C milk
2 eggs
1 TB sugar
1 tsp baking powder
1 tsp vanilla

To Make Waffles:
2 C mix
1 1/2 C milk
2 TB vegetable oil
1 egg

To Make Biscuits:
2 1/4 C mix
2/3 C milk
Bake at 450 degrees for 8-10 minutes

Quinoa Salad

1 cup red quinoa  

1 cup red onion, diced

1 cup white quinoa                                         

½ bunch cilantro

2 quarts water                                                
½ pound frozen corn
½ cup red bell pepper, diced                          
1 cup black beans, rinsed &drained

½ cup green bell pepper, diced                      

1 cup Craisins

Bring the water to a boil.  Add quinoa and cook until it sprouts about 20 minutes.  Drain and blast chill.  Once it’s cold add onions, peppers, cilantro, corn and beans then add dressing below.

Dressing

¼ cup vegetable oil                                       
2 teaspoons kosher salt

3/8 cup red wine vinegar (half of ¾)             
1 ounce minced garlic
½ teaspoons coarse pepper                             
½ cup agave               

Quinoa can be found in any health food store or like a Whole Foods.  If you are in Utah, you can find it in the bulk section of Smiths.

Sweet Sausage Gravy

Ingredients

• 4 tablespoons Unsalted Butter
• 1/2 pound Uncooked Sweet Italian Bulk Sausage
• 1/2 Medium Onion
• 1/2 Medium Red Bell Pepper
• 1 tablespoon Crushed Red Pepper Flakes
• 1 tablespoon Minced Garlic
• 1/2 cup All Purpose Flour
• 4 cups Milk
• 1 Juice of Lemon
• Salt and Pepper
• 1/4 cup Grated Parmesan Cheese
• 3 tablespoons Fresh Flat-Leaf Parsley

In a medium saucepan, melt the butter over medium-high heat.

Add the sausage and cook it, breaking it apart with a wooden spoon, until nearly cooked through and thoroughly broken up, 8 to 10 minutes. Add the onion, bell pepper, garlic, and red pepper flakes and cook, stirring, until the mixture is soft and fragrant, about 3 minutes.

Sprinkle the flour over the mixture and stir until the flour is absorbed

Add the milk and cook, stirring, to break up any lumps in the flour and keep the sausage from burning. When the milk simmers, cook, stirring, until the gravy boils.

Stir in the lemon juice and season to taste with salt and pepper.

Cook for several minutes longer, stirring, until the gravy thickens. Stir in the cheese and parsley and serve.

 

 

 

Bacon Pancakes

 

Ingredients

• For the Pancakes:
• 8 Slices Bacon
• 2 cups All-Purpose Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 3 tablespoons Sugar
• 2 Large Eggs (lightly beaten)
• 3 cups Buttermilk
• 4 tablespoons Melted Butter (slightly cool)
• For the Syrup:
• 2 tablespoons Bourbon
• 3 tablespoons Butter
• 1 cup Maple Syrup

For the Pancakes: Heat a griddle to medium-high heat. Fry the bacon until crispy and then transfer to a paper-towel lined plate.

Lower the heat to medium, and remove any excess bacon fat. You want there to be a thin layer for the pancakes.

Chop the bacon into crumbs and separate the crumbs into two piles.

In a medium bowl, combine the flour, baking powder, baking soda, salt and sugar, whisking together to thoroughly combine.

Add the buttermilk, butter, half of the bacon, and eggs and whisk together until combined but still slightly lumpy.

Drop spoonfuls onto the griddle, and cook on each side until it bubbles, then flip over. Transfer to a warm oven while finishing the rest.

For the Syrup: In a small saucepot, combine the bourbon and maple syrup, whisking together over medium heat until thoroughly combined and hot.

Cook until reduced slightly, about 5 minutes, then whisk the butter in, a tablespoon at a time, until fully incorporated.

Serve a stack of pancakes covered in syrup and sprinkled with the reserved bacon crumbs to serve.

Homemade Taco Seasoning

Ingredients

• 1 part chili powder
• 1 part ground cumin
• 1 part garlic powder
• 1 part onion powder
• 1/4 – 1/2 part crushed red pepper

Directions

1. Mix all the spices together and store in an airtight container.
2. Use sparingly. Or liberally!

Weight Watchers Pumpkin Chocolate Chip Cookies

Don't let the name fool you, this recipe is amazing.
 If you have ever had Harmon's Pumpkin Chocolate Chip Cookies, it tastes just like it.

Ingredients:
1 box of spice cake mix
1 small can of pumpkin
1/2 bag of mini chocolate chips (recipe calls for a whole bag, but I do not prefer that many)

Mix all ingredients together and place on greased cookie sheet.  If you are wanting to keep to Weight Watchers*, spoon tablespoon sized cookies on sheet.  Bake at 375 degrees at 18-20 minutes.

*Should yield 45-50 cookies if following Weight Watchers tablespoon method.  They are 2 Points Plus each. (This includes the whole bag of chocolate chips and a large can of pumpkin.  So if you use less chips and pumpkin, like I did, I would assume it would be less points, but I don't know how many.  I would just stick with 2 points each to be safe.)

Spicy Avocado Chicken Enchiladas

 

Yield: serves 4

Recipe Note: To make these as Spicy as their name, leave in the seeds in the Serrano Pepper and use a "medium" Salsa Verde. For those without the love of heat, seed the Serrano Pepper and use a "mild" Salsa Verde.

Ingredients:

for the sauce:
1 tablespoon butter
1 Serrano pepper, minced
2 garlic cloves, minced
1 tbsp flour
1 cup chicken stock
1 tsp cumin
1/4 tsp salt
1/4 tsp fresh ground pepper
1/4 cup chopped cilantro
1 cup medium salsa verde
1/2 cup fat free sour cream
for the enchiladas:
3 cups chopped cooked chicken breasts (about 4 breasts)
8 oz Cabot Monterrey Jack Cheese, shredded & divided
1 small yellow onion, chopped
3 avocados, peeled and chopped
8-10 flour tortillas

Directions:

Preheat oven to 375°F.
In a medium sauce pan, melt butter over medium-high heat. Saute serrano pepper and garlic, for 1 minute. Stir in flour, constantly stirring, and cook for 2 minutes. Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil. Once boiling, whisk in the sour cream, salsa verde and cilantro. Remove from heat.
Spray/grease a 9×13 baking dish. Add 3/4 cup sauce to the bottom of the pan. Add chicken, Cabot Monterrey Jack Cheese, onion and avocado to the center of each tortilla and roll, placing seam-side down in the dish. Pour the remaining sauce over the enchiladas. Top with leftover cheese and bake for 15-20 minutes or until bubbling. Serve immediately.


*photo courtesy of ww.thenovicechefblog.com

Homemade Vanilla Ice Cream

Ingredients

• 4 cups (2 pts.) half-and-half or light cream
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 2 tablespoons vanilla extract

Instructions

• COMBINE all ingredients in container of ice cream maker; mix well.
• FREEZE according to manufacturer’s instructions. Freeze leftovers.
• REFRIGERATOR-FREEZER METHOD
• OMIT half and half. Combine sweetened condensed milk and vanilla in large bowl. Fold in 2 cups (1 pint) heavy cream, whipped (DO NOT use non-dairy whipped topping). Pour into 9 x 5-inch loaf pan or other 2 quart container. Cover. Freeze 6 hours or until firm.
• VARIATIONS
• PEACH ICE CREAM: REDUCE vanilla to 1 tablespoon; add 1 teaspoon almond extract and 4 drops yellow and 2 drops red food coloring, if desired. Add 2 cups mashed fresh or frozen peaches, thawed or 1 (16 oz.) can peaches, drained and mashed. Proceed as above.
• BANANA ICE CREAM: REDUCE vanilla to 1 tablespoon; add 2 cups mashed bananas (4 medium). Proceed as above.

Amazing Chicken Pot Pie

This is Jeff's favorite recipe and has been a hit with the family for sure!!

Ingredients

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Directions

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Chocolate Cake AKA "crazy cake"

This is called Crazy Cake cause you are supposed to just throw everything into the baking pan, mix and put in the oven!  I call it amazing cake that actually comes out tasting better than the boxed mixes!

3 C flour
1 1/2 C sugar
2 t baking soda
3 T cornstarch
6 T cocoa
1 t salt
3/4 c oil
2 T vinegar
2 t vanilla
2 1/2 C water


Sour Cream Frosting

1 C. Butter

3 C. Powdered Sugar

1 tsp. Vanilla

2-3 Tbsp. Sour Cream

Beat all together until smooth.


Preheat oven to 350 degrees.  Mix all dry ingredients together and then add the wet. Pour in a sprayed pan or floured pan.  Bake at 35-40 mins depending on your oven.  Yeilds: 1: 9x13 pan or 2: 8x9 pans

Ham and Colby Jack Sliders

Ham and Colby Jack Sliders

-Ham

-Sliced Colby Jack Cheese

-Hawaiian Rolls

-Cube of Butter

- 2 TB Worcestershire Sauce

-1/4 tsp Garlic Salt

Melt butter and mix with garlic salt and worcestershire sauce. Put together sandwiches and pour mixture over them. Let soak in fridge for 30 minutes and then cook for 15-20 minutes on 350 in oven.

Crawfish Etoufee

1 OR 2 POUNDS OF CRAWFISH
1 OR 2 STICKS OF BUTTER (I USE ONE STICK BUTTER PER POUND OF CRAWFISH)
USE THE REST OF THESE MEASUREMENTS REGARDLESS IF YOU USE 1 OR 2 POUNDS
½ CUP GREEN ONIONS
1 CAN CREAM OF MUSHROOM SOUP
1 CUP CHOPPED CELERY
1 TBSP. CREOLE SEASONING
1 BELL PEPPER, CHOPPED
1 TBSP OF FLOUR
2 CUPS WATER
1 TSP. MINCE GARLIC
1 MEDIUM ONION, CHOPPED
1 TSP. CAYENNE PEPPER
½ TSP. SALT
½ TSP. EACH OF BLACK PEPPER AND PAPRIKA

MELT BUTTER IN A SKILLET, ADD ONIONS, BELL PEPPER, GARLIC, GREEN ONIONS, CELERY AND SAUTE UNTIL TENDER. ADD THE FLOUR TO THICKEN. ADD CREAM OF MUSHROOM SOUP AND WATER. POUR SOME OF THE WATER INTO THE CRAWFISH BAG AND SHAKE TO TRY AND GET AS MUCH CRAWFISH FAT OUT AS POSSIBLE. STIR AND SIMMER UNTIL HEATED AGAIN. ADD THE CAYENNE PEPPER, CREOLE SEASONING, PAPRIKA, SALT AND BLACK PEPPER. STIR UNTIL MIXED. ADD CRAWFISH TAILS AND SIMMER FOR ABOUT 30 TO 40 MINUTES. STIR OCCASIONALLY MAKING SURE NOT TO SCORCH. IF YOUR GRAVY IS TOO THICK JUST ADD A LITTLE MORE WATER AND SEASON TO YOUR TASTE.

SERVE OVER RICE.

Crockpot Chicken Cordon Bleu

6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 ounce) package herbed dry bread stuffing mix
1/4 cup butter, melted

Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.

Crockpot Chicken (so easy and so yummy)

Ingredients:
- Bag of frozen Chicken Breast Tenderloins (2.5-3lb bag)
- 8 oz block of cream cheese (don't use Fat Free! 1/3 less fat or regular is fine)
- Can of Black Beans, drained & rinsed. (or Pinto Beans if you prefer)
- Can of Corn, drained.
- Can of Rotel (or salsa)

Directions:
Put frozen chicken in the crock pot.
Put Cream cheese on top of the chicken.
Dump in the Black Beans (make sure they are drained & rinsed!!!)
Dump in the drained corn.
Dump in the Rotel (or salsa)

Cover & cook in your Crock Pot on low for 6-8 hours.
Every 2 hours, I stir the ingredients.
You can shred the chicken when it is done, or just leave it as tenderloins.

You can serve over rice, make tacos, serve with chips... the things you can do are endless!

Peanut Brittle

Ingredients

• 1 cup white sugar
• 1/2 cup light corn syrup
• 1/4 teaspoon salt
• 1/4 cup water
• 1 cup peanuts
• 2 tablespoons butter, softened
• 1 teaspoon baking soda

Directions

1. Grease a large cookie sheet. Set aside.
2. In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
3. Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.

Sugar Cookies with Sour Cream Frosting

Sugar Cookies

1 1/2 C. Butter

2 C. Sugar

4 Eggs

2 tsp. Vanilla

2 tsp. Baking Powder

1 tsp. Salt

5 C. Flour

Cream butter, sugar, eggs and vanilla until smooth and fluffy. Add and mix dry ingredients. Flour countertop (you may have to mix a little flour into the dough) and roll out with a rolling pin to1/4 inch - NO THINNER. Cut with cookie cutters and bake 8-10 minutes @ 375. DO NOT BROWN - cook for 10 minutes at the longest.



Sour Cream Frosting

1 C. Butter

3 C. Powdered Sugar

1 tsp. Vanilla

2-3 Tbsp. Sour Cream

Beat all together until smooth. Spread on cooled cookies.

Fruit Parfait

1 32 ounce pain yogurt
1 large instant vanilla pudding mix
1 8 ounce tub cool whip
Fruit of your choice

Mix together yogurt and pudding until smooth. Fold in cool whip. Fold in fruit, if using frozen fruit, let sit in fridge for a few hours before serving.

Swedish Meatballs

Ingredients

• 2 slices fresh white bread
• 1/4 cup milk
• 3 tablespoons clarified butter, divided
• 1/2 cup finely chopped onion
• A pinch plus 1 teaspoon kosher salt
• 3/4 pound ground chuck
• 3/4 pound ground pork
• 2 large egg yolks
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground allspice
• 1/4 teaspoon freshly grated nutmeg
• 1/4 cup all purpose flour
• 3 cups beef broth
• 1/4 cup heavy cream

Directions

Preheat oven to 200 degrees F.

Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.

In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.

Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.

Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.

Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

Rigatoni with Squash and Prawns

Ingredients

• 3 tablespoons olive oil, plus 3 tablespoons
• 1 pound butternut squash, trimmed and cut into 1-inch cubes
• 2 garlic cloves, minced
• 1 teaspoon salt, plus 1 teaspoon
• 1/4 teaspoon freshly ground black pepper, plus 1/2 teaspoon
• 1 cup vegetable stock
• 1 pound rigatoni
• 1 pound prawns, peeled and deveined
• 3/4 to 1 cup whole milk
• 1/2 cup chopped fresh basil leaves
• 1/4 cup grated Parmesan

Directions

Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Saute until the squash is golden and tender, 5 to 7 minutes. Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processorand puree.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the prawns with the remaining 1 teaspoon of salt and remaining 1/2 teaspoon of freshly ground black pepper. Add the prawns to the pan and cook until just pink, about 3 minutes.

In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked prawns, basil, and cheese. Stir until warm and serve.

Peach-Mustard BBQ Sauce

Ingredients

• 3 tablespoons unsalted butter
• 2 tablespoons minced onion
• 2 cloves garlic, minced
• 3 tablespoons cider vinegar
• 1/2 cup whole-grain mustard
• 1/4 cup Dijon mustard
• 3/4 cup peach jam or preserves
• 1 tablespoon bourbon
• 1/2 teaspoon kosher salt

Directions

Melt the butter in a saucepan over medium heat. Add the onion andgarlic and cook until translucent, about 3 minutes. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes. Whisk in both mustards and the jam or preserves. Simmer, whisking, until jam melts, about 1 minute. Remove the pan from the heat and stir in the bourbon and salt.

Cook's Note: The bourbon is stirred in at the end—uncooked—to give a genuine jolt to the sauce. This Southern blend goes great with pork but is also a good finisher for chicken, duck, or veal.

Sweet & Sour BBQ Sauce

Ingredients

• 2 tablespoons peanut oil
• 2 cloves garlic, chopped
• 2 tablespoons finely grated peeled fresh ginger
• 1/2 cup dry sherry
• 1/2 cup hoisin sauce
• 1/2 cup ketchup
• 1 1/2 teaspoons Vietnamese chili-garlic sauce
• 2 teaspoons soy sauce
• 2 teaspoons dark sesame oil

Directions

Heat the oil in a small saucepan over high heat. Add the garlic and ginger and cook over high heat until fragrant, about 2 minutes. Whisk in the sherry, hoisin sauce, ketchup, chile-garlic sauce, soy sauce, and sesame oil and bring to a boil. Remove from heat and let cool.

Chile-Coffee BBQ Sauce

Ingredients

• 3 guajillo chiles
• 3 mulato chiles
• 1/2 medium onion, cut into wedges
• 6 cloves garlic, unpeeled
• 2 tablespoons corn oil
• 1 cup tomato puree
• 1 cup strong black coffee
• 1/4 cup turbinado sugar
• 1 tablespoon kosher salt, plus additional for seasoning
• 1 teaspoon dried oregano, preferably Mexican
• Pinch ground cloves
• Pinch cumin
• 2 teaspoons cider vinegar

Directions

Split, stem, and seed the chiles. Toast the chiles in a dry skillet over medium-high heat, turning and flattening with a spatula, until fragrant, about 3 minutes. Put the chiles in a heatproof bowl, cover with very hot water, and set aside until soft, about 30 minutes.Drain, reserve soaking liquid, chop chiles roughly, and set aside.

While the chiles soak, char the onion and garlic in the same dry skillet over medium heat until the onion blackens slightly and garlic softens in the skin, about 8 minutes. Cool, squeeze the garlic out of the skin, and put in a blender with chiles and onion. Puree to a paste, adding soaking liquid as needed (about 3/4 cup) to help the mixture break down.

Heat the oil in the skillet over medium-high heat. Add the chile mixture and cook, stirring, until thick and fragrant, about 4 minutes. Add the tomato puree, coffee, sugar, 1 tablespoon salt, oregano, cloves, andcumin. Adjust the heat to maintain a gentle simmer and cook, stirring occasionally, until slightly thickened, about 15 minutes.

Stir in vinegar and season with salt to taste.

Cook's Note: For this recipe, we prefer Mexican oregano. It's stronger than Italian oregano, so it can hold its own with the other assertive flavors in this sauce