Corn Chowder

2 slices bacon or 2 Tbsp butter

1/2 c. sliced onion

3 cups diced raw potato

2 c. water

2 c. fresh or canned or frozen corn

4 c. hot milk

1 tsp salt and pepper

Saute onion in butter or pork.  Add ingred except milk in large pot.  Cook until potatoes are tender.  Add milk last. (You can thicken with a flour paste or instant potatoes if needed)

Clam Chowder

Cook…. 2 c. chopped clams (fresh or canned)

3 c. cubed potato

3 c. chicken stock or broth, 1/2 c. onion, salt & Pepper
When done, add 2 tsp flour mixed with 2 tbsp butter (in paste) and 4 c. mild.  Simmer 10 min. Serve hot.

Bacon and Bean Soup (“Poor Man’s Porridge”)

Soak 2 cups dried beans overnight and cook until tender. (or use canned beans)  Fry 4 slices of bacon until crisp.  Drain.  In large pot mix cooked beans with

1 c. diced onions

1 c. diced celery

1 tsp dried parsley, savory

1 clove garlic

2 tbsp bacon fat

1 tsp. red pepper, salt

Add 4 cups water.

Simmer for 1 hour.  Crumble crisp bacon on top.  Serve hot.  (Add more water during cooking if needed)

Carolina Beef Stew

Brown 1 lb. boneless beef cubes in 2 tbsp fat

Add. 1 Chopped onion

2 tbsp ketchup

2 c. beef bouillon

1 c. tomotoes

1 tsp salt, pepper

Simmer until meat is tender, about 1 1/2 hours.  Add: 2 c. diced raw potatoes

2. c. carrots sliced

6 small onions (whole)

water to barely cover.

Cover and simmer until vegetables are cooked.  (about 1/1/2 hours)

BROCCOLI SOUP
8 strips bacon
1/4 c. flour
4 c. milk
20 oz. pkg. frozen mixed vegetables
10 oz. pkg. frozen broccoli, chopped
fine
Onion (chopped)
Garlic (optional)

Boil frozen mixed vegetables and broccoli (chopped fine). Set aside to drain. Fry bacon until crispy. Set aside bacon. Pour enough bacon grease in soup pan to cover bottom of pan. Simmer onions until clear. Mix 1/4 cup flour. Then add 4 cups milk. Stir well. Add vegetables and bacon. Simmer until soup is thickened. Salt and pepper to taste. This soup has better flavor when eaten the next day.

CREAMY TOMATO SOUP
2 tbsp. butter
1 lg. onion, peeled and thinly sliced
1 carrot, chopped
2 garlic cloves, coarsely chopped
1 (28 oz.) can peeled Italian plum
tomatoes
3 c. chicken broth
1 sm. boiling potato, peeled and
thinly sliced
2 tbsp. chopped fresh basil leaves or
2 tsp. dried basil
1/4 tsp. nutmeg
Salt to taste
1 c. milk

Melt butter in a soup pot over low heat. Add onion, carrot and garlic. Cook, covered for 20 minutes, stirring occasionally, until vegetables are tender and wilted. Crush tomatoes in their liquid and add to the pot along with the chicken broth, potato, basil, nutmeg and salt. Cook, covered, over low heat for 40 minutes, stirring occasionally. Let cool to room temperature. Puree in a blender, in small batches, adding a bit of milk to each batch. Return to soup pot and adjust seasonings. Before serving, warm through over very low heat. Do not boil. Serves 6.

MOM’S GERMAN BORSCHT SOUP
3 1/2 qt. water
1 lb. soup meat and bone
2 bay leaves
1 lg. onion, sliced
3 lg. carrots, diced
2 tsp. salt
1 c. celery and some leaves
1 sm. heat cabbage shredded
1/4 c. rice
2 lg. potatoes, sliced
1 c. cream

Boil soup meat and bone for 2 hours onion and bay leaves add vegetables and tomatoes. Simmer about 1 hour. Add cream when you are ready to eat. May add 1/4 cup barley if desired.

Chicken Tortilla Soup
1/2 c Onion; Finely Chopped, 1 Med
1 ea Clove Garlic; Finely Chopped
2 T Vegetable Oil
4 c Chicken Broth
1/4 c Red Bell Pepper; Chopped
1 T Red Chiles; Ground
3/4 t Basil Leaves; Dried
1/2 t Salt
1/4 t Pepper
15 oz Tomato Puree; 1 can
1/2 c Vegetable Oil
10 ea 6″-dia Corn Tortillas; *
2 c Chicken Breasts; Cooked, **
———————————GARNISHES———————————
1 x Avocado Slices
1 x Cheese; ***

Corn Tortillas should be cut into 1/2-inch strips.
Cooked Chicken breasts should be cut up or shredded.
Use Monterey Jack or Chihuahua Cheese in this recipe.
————————————————————————–

Cook and stir onions and garlic in 2 T oil in 4-quart Dutch oven until
onion is tender. Stir in broth, bell pepper, ground red chiles, basil,
salt and pepper, and tomato puree. Heat to boiling; reduce heat. Simmer
uncovered for 30 minutes. Heat 1/2 cup oil in 10-inch skillet until hot.
Cook tortilla strips in oil until light golden brown, 30 to 60 seconds;
drain. Divide tortilla strips and chicken among 6 bowls; pour broth over
chicken. Top with cheese and avocado slices.

BEEF BARLEY SOUP
1 pound stew beef
2 cup carrots, sliced thin
1 cup celery, thin sliced
3/4 cup chopped green pepper
1 cup chopped onion
1/2 cup barley
1/4 chopped parsley
3 beef bouillon cubes or equivalent beef base
2 tsp. salt
3/4 tsp. dried basil
2 tbsp. catsup

Layer in crock pot: Vegetables and meat then barley and remaining ingredients.
Cover with 5 cups water. Do not stir. Cook on low for 9 to 11 hours. Serves 4 to 6

Butternut Squash Soup

2 medium butternut squash (about 3 lbs)

4 cups chicken broth

4 cups whipping cream

1/2 cup firmly packed brown sugar

1 teas. cinnamon

1/4 teas. nutmeg

Salt & Pepper to taste

Sour cream to garnish

Preheat oven to 350.  Cut squash in half lengthwise remove and discard seeds.  Place squash halves, cut side down in jellyroll pans.  Bake uncovered one hour.  Let cool to touch. Scrape out pulp and process in a food processor 2 minutes til smooth.  In large dutch oven combine 4 cups pureed squash, chicken broth, and next 6 ingredients.  Cook over low heat until thoroughly heated.  Serves about 11 cups of soup.

Have you ever priced pre-made  butternut squash soup at the store?  It’s very expensive for a measly amount of soup.  Just wouldn’t do for our family.  This recipe is so very easy and sure to warm you up on a cold winter night.  Enjoy!

2 medium butternut squash (about 3 lbs)

4 cups chicken broth

4 cups whipping cream

1/2 cup firmly packed brown sugar

1 teas. cinnamon

1/4 teas. nutmeg

Salt & Pepper to taste                                                

Sour cream to garnish

Preheat oven to 350.  Cut squash in half lengthwise remove and discard seeds.  Place squash halves, cut side down in jellyroll pans.  Bake uncovered one hour.  Let cool to touch. Scrape out pulp and process in a food processor 2 minutes til smooth.  In large dutch oven combine 4 cups pureed squash, chicken broth, and next 6 ingredients.  Cook over low heat until thoroughly heated.  Serves about 11 cups of soup.

I hope you will enjoy the following recipes that can be prepared and given as gifts this holiday.

GOURMET HOT CHOCOLATE MIX
11 cups powdered dry milk
1 cup powdered sugar
11 ounces powdered non-dairy creamer
2 pounds instant chocolate drink mix
4 heaping tablespoons unsweetened cocoa
1 small box of instant chocolate pudding mix

Mix and store in an airtight container. Use 3 heaping tablespoons per 6-8 ounces of boiling water.

CIDER SPICE BUNDLE
6 whole cloves
6 whole allspice berries
1 tsp dried orange rind
1 cinnamon stick, crushed

Cut two 4-inch squares of cheesecloth, place 1 on top of each other. Place cloves, allspice berries, orange rind and cinnamon on top, pull up corners and tie into bundle with string. Place in jar or mug. Makes 1 bundle, enough for 2 cups cider or apple juice.

To make: Pour 2 cups cider or apple juice in saucepan or microwaveable container. Place Cider Spice Bundle in cider. Heat just until boiling. Serve hot.

CAPPUCCINO MOCHA MIX
6 tablespoons plus 2 teaspoons instant espresso coffee powder
3 tablespoons plus 1 teaspoon unsweetened cocoa
1-1/4 cups powdered nondairy creamer, plain or Irish cream
1/2 cup plus 2 tablespoons granulated sugar
2 teaspoons ground cinnamon

In a medium bowl, stir together espresso coffee powder, cocoa, nondairy creamer, sugar and cinnamon. Store tightly covered.

For the gift label:
“For each cup of cappuccino, measure 4 tablespoons mix into a coffee mug and stir in 6 oz. of boiling water.” Makes 2 1/2 cups of mix (enough to make 10 servings).

ZUCCHINI BREAD BAKED IN A JAR    
2 cups sugar
1 cup oil
3 eggs
2/3 cup water
1 tsp. vanilla
3 1/4 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1-1/2 tbl. cinnamon
3 cups grated zucchini
1 cup chopped nuts

In a large bowl cream sugar and oil with electric mixer. Add eggs and mix well. Add water and vanilla and mix well. Place dry ingredients in a separate large bowl and blend with a whisk. Add creamed ingredients to dry ingredients and mix with whisk and spoon. Place 1 cup batter each into 6 well-greased 1-pint wide-mouth canning jars. Wipe batter from rim. Place jars on a baking sheet. Bake at 325 degrees for 55 to 60 minutes, or until a toothpick inserted in center comes out clean. Wipe rims. Place hot sterilized seals and rings on hot jars. Keep in refrigerator for prolonged storage.

PUMPKIN SPICE CAKE BAKED IN A JAR              
1 cup seedless raisins
1 cup walnuts
2 cups flour
2 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
2 tsp. ground cloves
2 tsp. ground cinnamon
1 tsp. ground ginger
4 eggs
2 cups granulated sugar
1 cup salad oil
16 oz. can pumpkin

Preheat oven to 325-degrees.
Brush the inside of 8 (1 pint, straight-sided) Kerr or Ball Quilted Crystal (12 oz, straight-sided) canning jars with shortening (DO NOT use Pam); set aside. The 1 pint jars are shorter but bigger around than the decorative 12 oz jars, use either one. Sterilize the jars, lids & rings first.
Coarsely chop the raisins & walnuts; set aside.
Sift together the flour, baking soda, baking powder, salt,
cloves, cinnamon & ginger in a large bowl. Add raisins & walnuts; toss to lightly combine. In another large bowl, beat eggs at high speed until thick & yellow (2-3 minutes). Gradually beat in the sugar until thick & light. At low speed, beat in the oil & pumpkin; blend well. Gradually stir in the flour mixture until well blended.
Divide among the 8 canning jars (should be slightly less than 1/2 full). Wipe the sides of the jars off (inside/ outside) in case you slop or it’ll burn. Place jars on a cookie sheet or they’ll tip over.
Bake in preheated 325-degree oven for about 40 minutes or until a long pick inserted into the center (deep) of the cakes comes out clean. When the cakes test done, remove the jars, one-by-one & immediately place a lid & ring on & screw down tightly. Make sure to use HEAVY-DUTY hot pads because the jars are VERY hot. Place on the counter to cool. You’ll hear a “plinking” sound when they have sealed. I nearly forgot, keep the lids & rings in the hot water until you’re ready to use them; you want the gaskets hot so that the jars will seal. To sterilize the jars, lids & rings, boil them for 10 minutes.

CARAMEL CORN
2 c Light brown sugar
1/2 c Light corn syrup
1/2 lb Butter
1/4 t Cream of tartar
1 t Salt
1 t Baking soda
6 qt OR popcorn (2 batches)

In 2 1/2 qt saucepan combine brown sugar, corn syrup, butter, cream of
tartar, and salt. Bring to a boil, stirring, over med high heat.
Stirring constantly, boil rapidly to hard ball stage, 260F (about 5
mins). Remove from heat. Stir in baking soda quickly but thoroughly,
pour at once over popcorn in a lg roasting or baking pan. Stir gently
until all kernels are coated. Bake 200F for 1 hr, stirring 2-3 times
during baking. Turn out at once on wax paper, spread apart and allow
to cool completely. Break apart, store in a tightly covered container.

Chex Party Mix

1/4 cup (1/2 stick) butter, melted
1 1/4 teaspoons seasoned salt
4 1/2 teaspoons Worchestershire Sauce
8 cups Chex brand cereals (corn, rice, and/or wheat)
1 cup mixed nuts
1 cup butter pretzel braids

In small bowl, add seasoned salt and worcestershire sauce to melted butter. Mix well.

Pour chex cereal, mixed nuts and butter braids into large zip-lock plastic zipper bags.

Pour butter mixture over cereal mixture inside zip-lock zipper bag, seal top of bag securely.

Shake bag until all pieces are evenly coated.

Pour contents of bag into large microwave safe bowl. Microwave on high for 5 to 6 minutes, stirring every 2 minutes, spread on absorbent paper to cool.

Friendship Soup Mix in a Jar

1/2 cup dry split peas
1/3 cup beef bouillon granules
1/4 cup pearl barley
1/3 cup dry lentils
1/4 cup dried minced onion
2 teaspoons Italian seasoning
1/2 cup uncooked long grain rice
1/2 cup small macaroni

Additional Ingredients:
1 pound ground beef or turkey
3 quarts water
1 can diced tomatoes

In a 1 1/2 pint jar, layer the first eight ingredients in order listed. Seal tightly. Yields 1 batch.

To prepare soup, carefully remove macaroni from the top and set aside.

In a large saucepan, or Dutch oven, brown beef and drain. Add the water, tomatoes and soup mix. Bring to a boil. Reduce heat, cover and simmer
for 45 minutes. Add the reserved macaroni, cover and simmer for 15 to 20 minutes or until macaroni, peas, lentils and barley are tender.

Layered Dried Bean Soup Mix in a Jar   

Dried Bean Mix:
1/2 cup kidney beans
1/2 cup split yellow peas
1/2 cup black beans
1/2 cup red lentils
1/2 cup small red beans
1/2 cup split green peas

Layer each type of bean in a 24 ounce clear gift jar.

Seasoning Mix:
1 tablespoon dried sweet pepper flakes
2 teaspoons chicken bouillon granules
2 teaspoons dried minced onion
1 1/2 teaspoons salt
1 teaspoon dried parsley flakes
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon celery seed
4 tablespoons brown sugar

Combine ingredients. Store in a resealable plastic bag. Attach to jar and give with recipe for Seasoned Bean Soup. Yields about 3 cups dried bean mix and 1/4 cup seasoning mix.

Attach these instructions to the jar:

Seasoned Bean Soup:

Dried Bean Mix
2 (14 1/2 ounce) cans tomatoes
Seasoning Mix
1 teaspoon Liquid Smoke ( optional )

Rinse beans and place in large Dutch oven or stock pot. Pour 4 cups boiling water over beans; cover and let soak overnight.

Drain beans and return to stock pot. Add 6 cups water, cover, and bring to a boil over high heat. Reduce heat to low and simmer 1 to 1/2 hours or until beans are almost tender.

Add tomatoes and seasoning mix. Stirring occasionally, cover and simmer 30 minutes. Uncover beans and continue to simmer about 1 hour longer or until beans are tender and soup thickens. Serve warm.

Yields about 10 cups soup.

Homemade Playdough                        

1 cup flour
1/2 cup salt
1 cup water
1 Tablespoon vegetable oil
2 teaspoons cream of tartar
Food coloring by drops

Directions:

Place contents in a pan and stir. Cook over low heat, stirring until a ball forms.

Add food coloring and mix thoroughly until desired color. Cool on foil. Store in covered container.

My boys are big soup eaters. We’ve enjoyed Italian Wedding soup from a can and it was good but not very economical and there was never enough left for seconds. I’m anxious to try this recipe out after Thanksgiving and I’m sure it will satisfy more than the canned version.
1 10-ounce) package frozen spinach
1 medium onion, chopped
4 stalks celery, chopped

3 medium carrots, chopped

1 cup orzo
1 clove garlic, minced
1/2 cup olive oil
1/2 tablespoon celery salt
6 cups chicken stock

Meatball Ingredients:
1 pound lean ground beef (or ground turkey)
1 medium onion, minced
1 tablespoon salt
1 tablespoon pepper
1 tablespoon fresh parsley, chopped                
2 cloves garlic, minced
2 large eggs, beaten

1 cup milk

1/2 cup bread crumbs
1 tablespoon oil

1/2 cup grated Parmesan cheese

1. Rinse frozen spinach well, let drain until very dry, then chop.
2. In a large skillet over moderate heat, saute the chopped onion, celery, carrots, and minced clove of garlic in olive oil. Season with celery salt. Place vegetables and chicken stock in a soup kettle and simmer for at least 1 hour.
3. Prepare meatballs by combining the lean ground beef, minced onion, salt, pepper, parsley, 2 minced cloves garlic, eggs, milk, cheese, and bread crumbs. Shape into 1-inch meatballs and brown in a skillet containing one tablespoon of olive oil until they are cooked through. Drain meatballs on paper towels as they brown. Add meatballs to the soup and boil gently for 20 minutes longer. Serve warm.

Serves 8 to 10.

1 lb. dried navy beans

1 onion, chopped

1/4 cup-1/2 c. packed brown sugar

2  Tbsp. molasses

2 Tbsp. ketchup

1/2 tsp, dry mustard

1-1/2 tsp. salt

8oz. bacon, crisp-cooked and crumbled

Soak beans overnight. Drain and rinse. Stir in the onion, brown sugar molasses, ketchup, dry mustard and salt into the beans.  Add additional water if needed. Simmer covered for 5 hours.  Stir in cooked bacon.  Simmer 1 hour longer.

If you prefer,  after the beans are soaked, mix with remaining ingredients and pour into a 2 qt casserole with a tight fitting lid. Bake covered at 300 for 3-4 hours.  Stir occasionally and add boiling water too dry.

I love to have curry with rice for dinner.  It’s so good for you and now they are discovering that turmeric has so many health benefits including reducing inflammation and bone pain. I definitely need to start making more curry dishes for my family.

2 onions, sliced

2 cloves garlic, minced

2 tbsp oil

1 stick cinnamon

1/4 tsp whole cloves

1 Tbsp turmeric

1 tsp ginger

1 tsp cumin

2 tbsp coriander

1 3-4 lb chicken.  (1-2 cups deboned chicken)

2 cups tomato juice or sauce

1 c. chicken broth

(Thinly sliced carrot, celery, potato,  or other vegetables may be added)

Saute onions and garlic in stock pot.  Add seasonings and saute together.  Add chicken.  Add rest of ingredients and simmer for one or two hours.  Thicken with cornstarch dissolved in a little cold water if desired.  Serve with brown or white rice.

One of my favorite things to do each Christmas is to make some candy to give as gifts. I try to make it a few weeks ahead and freeze it until I’m ready to package it.  Candy travels quite well compared to cookies and so it’s nice to send to a long distant friend or relative.  I hope you will enjoy these recipes.

My friend Jane gave this easy recipe to me.  Always a favorite!

Jane’s peanut butter cups
1/2 cup butter
1 cup peanut butter
2 cups powdered sugar
1/2 package of chocolate almond bark (walmart)
1 pkg of milk chocolate chips

Combine butter, peanut butter and sugar. Mix thoroughly to form dough. Chill. Form into balls about the size of a large nickle.
Melt together milk chocolate chips and almond bark in microwave 1-3 minutes stiring a few times.
use mini cupcake paper’s. Layer melted chocolate, peanut butter ball and top with more melted chocolate. Chill. Makes about 50 cups.
These are a hit and a favorite holiday gift.

Peanut Clusters                                                 

1 12 oz bag of butterscotch morsels

1 6 oz  bag of chocolate chips

1 c. salted cocktail peanuts

Microwave morals until smooth.  Add peanuts.

drop spoonfuls onto wax paper.  Cool.

Refrigerate 1 hour.  Store in cool place.

Reindeer Chow

1 stick butter
1 cup chocolate chips
1/2 cup peanut butter
7 cups Rice Chex cereal
2 cups powdered sugar

Melt the butter, chocolate chips, and peanut butter in a roaster; mix. Add cereal and coat well. Put the powdered sugar into a bowl. Add coated cereal and cover with sugar.

Peppermint Bark

I tried these with Nestles white chocolate chips and they did not melt!  They looked like brownish cottage cheese so we could not continue the recipe.  I’m going to try making them with another brand or maybe the almond bark brand.   If anyone has success with another brand please leave a comment for me. I’d appreciate that.  ~Anne

2 pounds white chocolate chips
8 to 10 candy canes (smashed) use strainer to get bigger pieces out

Melt white chocolate in microwave on high, stirring every 30 seconds. Mix in big pieces of smashed candy canes, pour onto cookie sheet covered with plastic wrap. Spread evenly and sprinkle on small candy cane pieces. Cool at room temperature for 15 minutes. Break into chunks.

Sugared Nuts                                                  

3 cups walnut halves
1 1/2 cups pecan halves
2 cups sugar
1 cup water
1/4 teaspoon cinnamon

Mix ingredients in heavy skillet. Cook until water disappears and nuts have a sugary appearance. Remove from heat and pour nuts onto a baking sheet. Separate quickly with 2 forks.

Chocolate Covered Pretzels                 

pretzels
chocolate
sprinkles

First get some pretzels. Then melt some chocolate. Get a spoon and pour chocolate on the pretzels. Then put sprinkles on them and put them out to dry.

Christmas Crackle Candy

3 3/4 cup sugar
1 1/2 cup light corn syrup
1 cup water
1 teaspoon cinnamon flavoring oil
powdered sugar

Mix first 3 ingredients in a large saucepan. Stir over medium heat until temperature reaches 310 degrees. Stir in flavoring and color. Pour onto greased cookie sheet. Break into pieces.

Disappearing Marshmallow Brownies                         

6 oz pkg. butterscotch pieces
1/2 cup margarine
1 1/2 cup self rising flour
2/3 cup packed brown sugar
1tsp vanilla
2 eggs
2 cups miniature marshmallows
12 oz pkg. semi-sweet chocolate pieces
1/2 cup chopped nuts

MELT BUTTERSCOTCH PIECES AND MARGARINE OVER MEDIUM HEAT STIRRING CONSTANTLY. REMOVE cool to lukewarm. add flour sugar vanilla and eggs mix well fold in marshmallows, semi sweet chocolate pieces and nuts beat around about 5 strokes. pour in greased 9 by 13 inch pan bake at 350 for 20 to 25 mins. cool and cut into bars

Almond Bark

As much semi-sweet chocolate as you want
As much white chocolate as you want
Almonds

Melt the chocolate in 2 different saucepans. When they have melted, put them in two different bowls. Add the chocolate in drops and mix them with a knife, so there is a marble effect. Add the almonds and mix again. Put in the refrigerator to cool.

Cashew Brittle                                                   

2 cups salted roasted cashews
1 cup sugar
1/2 cup Karo light corn syrup
1 TBSP.  butter
1/2 Tsp. butter flavoring
1 Tsp. real vanilla
1 Tsp. baking soda

Mix cashews sugar and corn syrup in microwavable bowl. Microwave on high for 4 min. Take out and microwave 3 more min. Take it out and add butter, butter flavoring and vanilla. Stir and return to microwave 2 min.  Add baking soda. Stir and fold until mixture is fluffy. Work quickly and spread out evenly on lightly buttered cookie sheet. Let sit until completely cooled. Break into pieces and keep in an airtight bag or container.

7 Layer Bars

1 Stick Butter melted in pan.
1 Cup Graham Cracker Crumbs
1 Cup Angel Flake Coconut
1 Can Burdens Condensed Milk
1/2 Package Hersey’s Milk Chocolate Chips
1/2 Package Hersey’s Butterscotch Chips
1 Cup Of Your Favorite Chopped Nuts

Layer all ingredients in order listed in a 9×13 cake pan. Then bake at 350 degrees for about 20 min or until it starts to pull away from the side of the pan. Let cool and then cut into squares.

Milky Way Bars

6 milky way candy bars
3/4 (1 1/2 sticks) butter, chopped
6 cups crisp rice cereal
1 cup chopped pecans
6 ounces chocolate bark

Combine candy bars & butter in large microwavable bowl. Microwave til melted.  Stir in cereal and pecans.  Press into a small 9×13 inch pan. Microwave  chocolate bark til melted & pour over cereal layer. Chill til firm.  Cut into bars.

Carnation Fudge Recipe

4 1/2 cups sugar

1 can evaporated milk                               

18 oz chocolate chips

2 sticks butter

3 tsp vanilla

3 cups pecans

Mix sugar and evaporated milk in heavy saucepan. Bring mixture to a boil and cook 8 minutes, stirring constantly.

Add last 4 ingredients to hot sugar and milk mixture after it has cooked for 8 minutes.

Stir until smooth then put in buttered pan. Cool. Cut into squares.

Almond Joy Bars

If I am buying a candy bar for myself it will be a peppermint patty, a snickers bar or an almond joy bar.  Most of the time the dark chocolate with the coconut and almonds call my name and I choose the almond joy bar.  One for myself and one for my dear mother-in-law.  I’ve never tried this recipe before, but hope to this Christmas. It sure sounds yummy!

4 cups shredded coconut

1/4 cup light corn syrup

1 package (11 1/2 oz) milk chocolate pieces (I’ll try semi sweet dark)

1/4 cup vegetable shortening (I wonder if butter would work?)

26 whole natural almonds

Line 2 large cookie sheets with waxed paper. Set large wire cooling rack on paper; set aside.

Place coconut in large bowl; set aside.

Place corn syrup in glass bowl. Microwave on high 1 minute or until syrup boils. Immediately pour over coconut. Work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated.

Shape coconut mixture into walnut size (approx 1 Tbsp) balls.

Place 2 inches apart on wire racks. Let dry 10 minutes. Re-roll coconut balls so there are no loose ends of coconut sticking up.

Place milk chocolate and shortening in 1 1/2 quart microwave safe bowl. Microwave on high 1-2 minutes or until mixture can be stirred smooth and is glossy; stirring once or twice.

Working quickly, spoon 1 level measuring Tbsp of chocolate over each coconut ball, making sure chocolate coats and letting excess chocolate drip down onto waxed paper.

While chocolate coating is still soft, lightly press whole almond on top of each.

Let stand to set or place in refrigerator. Store in single layer in airtight container.

Keeps best if refrigerated.

Christmas Logs

These are super easy and delicious.  My son and I made these and he was so happy!! ~Anne

12 ounces milk chocolate chips

6 ounces peanuts

1 (5 ounce) can chow mein noodles

Red sugar decorating crystals

Melt chocolate in microwave or in top of double boiler.

Add the noodles (being careful not break them) and the peanuts.

Drop by spoonfuls onto cookie sheet. Sprinkle with red sugar crystals.

Put in refrigerator for 1/2 hour or in the freezer for 15 minutes. Remove from pan. Keep refrigerated. Makes about 26

These cookies are soft, chewy, dark, delicious, and super easy to make.

Chewy Chocolate Cookie

Blend Together

1 1/4 c. Butter softened

2 cups sugar

2 eggs

2 teas. vanilla

2 c. flour

Add

3/4 c. cocoa (Hershey’s is best)

1 teas, baking soda

1/2 teas. salt

1 c. chopped nuts (optional)

Bake at 350 for 8-9 minutes.  Do not overbake but take them out and let finish baking on cookie sheet out of the oven.  Makes 4 1/2 dozen

Peanut Butter Cookies

Super easy and a favorite of my dear  husband.

1 c. butter (softened)

1 c. peanut butter                  

1 c. sugar

1 c. brown sugar

2 eggs

1 t. vanilla

2 1/2 c. flour

2 t. baking soda

1/2 teas. salt

Bake @ 375 10-12 min. Makes 6-8 dozen

Cake Mix Cookies (Easy & Fun)

Any Cake Mix

2 Tbsp water

2 eggs

1/2 c. oil

1 Tsp. extract (vanilla, orange, almond other)

1/2 c. nuts (optional)

Sprinkle with powdered sugar if desired

For chocolate cake mix you can use almond extract

For yellow cake use vanilla or lemon

Oatmeal Cookies

These are my favorite!

3/4 c. butter ( can add apple sauce in place of 1/2 c. butter)

1 c brown sugar

1/2 c. white sugar (sometimes I leave this out…still good)

1 egg                                 

1/4 c. water

1 ts. vanilla

3. c. oatmeal (uncooked)

1 c. flour

1 tsp. salt

1/2 tsp. baking soda

1/2 tsp cinnamon & cloves

Preheat oven 350. Beat together sugars and wet ingredients.  Add dry.  Add raisins, nuts, chocolate chips or coconut if desired.  Makes 5 dozen.  Do not overbake.

Worlds Best Cookies

1 cup butter or margarine
1 cup sugar
1 cup firmly packed brown sugar
1 egg
1 cup vegetable oil
1-1/2 cups oatmeal
1 cup Grape Nuts cereal
1 cup shredded coconut
1 cup chopped nuts
3-1/2 cups flour
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. salt

Preheat oven to 350 degrees.
Cream butter and sugars together until light and fluffy. Beat in egg, then oil. Add oats, cereal, coconut, and nuts, mixing well. Add dry ingredients and vanilla. Form into balls the size of walnuts and place on greased cookie sheets about 1 inch apart. Bake for 12 minutes or until light brown. Allow to cool on cookie sheet for a few minutes before removing to wire racks.

MAGIC COOKIE BARS
1/2 cup margarine, melted
1/2 cup graham cracker crumbs
1 cup chopped walnuts
1 cup chocolate chips
1-1/3 cups coconut
1-1/3 cups sweetened condensed milk

Pour margarine into a 9 by 13 inch pan. Add graham cracker crumbs, walnuts, chocolate chips and coconut in layers. Pour milk over the top.
Bake at 350* for 25 minutes until lightly browned.

HERMIT COOKIES
6 tbl. oil
1 cup brown sugar
1-1/2 cups flour
1 egg
2 tsp. baking powder
2 tsp. cinnamon
1/4 tsp. salt
1 cup nuts and raisins

Mix well. Drop by teaspoonfuls onto a lightly greased
cookie sheet. Bake at 375* for 12-15 min.

LEMON BUTTER COOKIES
1-2/3 cups flour
1/3 cup powdered sugar
1 cup butter, softened
1 tsp. vanilla

Filling:
1 egg, beaten
2/3 cup sugar
2-3 tsp.grated lemon peel
1 tsp. cornstarch
1/4 tsp. salt
3 tbl. lemon juice
1 tbl. butter
Powdered sugar

Combine first 4 ingredients; blend well. Chill dough. Preheat oven to 350. Shape dough into 1 inch balls. Place 2 inches apart on an ungreased cookie sheet. With thumb and forefinger, make an imprint in the center of each cookie.
Bake for 8-10 minutes or until lightly browned.

In a medium saucepan, combine filling ingredients except powdered sugar. Cook over low heat, stirring constantly until smooth and thickened. Cool.
Top each cookie with about 1/4 tsp. filling. Sprinkle with powdered sugar.

I found this recipe in Taste of Home magazine.  These bars look delicious and are packed full of  wholesome and healthy ingredients.  I’m going to make some up soon.

5 1/2 c. quick-cooking oats

1 c. chopped almonds

1 egg beaten

2/3 c. melted butter

1/2 c. honey

1 tsp. vanilla extract

1/2 c. sunflower kernels

1/2 c. flaked coconut

1/2 c. chopped dried apples

1/2 c. dried cranberries

1/2 c. packed brown sugar

1/2 tsp. ground cinnamon

Combine oats and almonds in a greased baking pan and bake for 15 minutes at 350.  Combine egg, butter, honey and vanilla.  Stir in sunflower seeds, coconut, apples, cranberries, brown sugar and cinnamon.  Stir in oat mixture.  Press into a 15×10 in. baking pan coated with cooking spray or butter.  Bake at 350 for 15-18 min. until edges are lightly browned.  Cool on a wire rack.  Cut into bars.  Store in airtight container.  Makes 3 dozen.  130 calories, 2 gms fiber, 16 carbs, 2 gms protein.

Sally Haen -Wisconsin

These muffins are moist and delicious and a good treat to prepare and share with others.  Enjoy!

1 2/3 c. flour    
1 cup sugar
1 Tbsp pumpkin pie spice
1 tsp. baking soda
1tsp. baking powder
1/2 c. sliced almonds
1/4 tsp. salt
1 cup plain pumpkin
1/2 cup butter melted
1 cup chocolate chips

Brown almonds. Cool.     Mix Dry Ingredients.  Mix eggs and wet ingredients.

Stir in Chocolate chips and almonds and pour over dry ingredients.  Fold in with rubber spatula.  Bake 350

I found these recipes in The Four Ingredient Cookbook. They are so easy, healthy, and yet not your typical everyday lettuce salad.  I hope you will try some of these and let me know if you have a favorite. ~Anne

Beet and Onion Salad

1. 1 1/4 c, wine vinegar
2. 1 teas. sugar
3. 1 can sliced beets, undrained
4. 1/2 onion, sliced in rings
5. Combine above ingredients and marinate at room temp for 30 minutes before serving. Stir every 10 minutes.  Serves 8.

Carrot Raisin Celery Salad

1. 6 cups grated carrots
2. 1 c. raisins
3. 2 c. sliced celery

4.  1/3 c. mayonnaise (fat free or regular)

Mix and chill 1 hour. Serves 8

Green Bean and Baby Corn Salad

1. ! pound green beans, trimmed
2. 1 7 ounce can picked baby ears of corn
3. Juice from corn
4. 4 green onions, sliced

Blanch beans for 5-6 minutes in salted water until crisp tender.  Drain, rinse and cool.  Combine with corn and onions.  Juice from can acts as dressing.  Toss and chill.  Serves 6.

Snow Pea Salad

1. 2 cups snow peas, trimmed
2. 1 bell pepper, sliced
3. 1 teas toasted sesame seeds
4. 1/2 cup Hidden Valley fat-free Italian Parmesan dressing

Blanch snow peas and drain. run under cold water.  Pat dry and refrigerate for an hour.  Place peas in a circle on individual plates.  Arrange red pepper strips between snow peas and sprinkle with sesame seeds.  Drizzle dressing over top of each salad.  Serves 4.

Spinach Chicken Salad

1. 1 package frozen chopped spinach (10 oz)
2. 1 lb boneless chicken breasts cooked and chopped
3. 2 Tbsp. lemon pepper
4. 1 c. mayonnaise (regular or fat free)

Thaw spinach and pat dry with paper towel.  Place in large bowl. Shred chicken breasts and add to spinach.  Toss spinach and chicken with lemon pepper and mayo.  Serves 6

Our Father in Heaven,
We give thanks for the pleasure
Of gathering together for this occasion.
We give thanks for this food
Prepared by loving hands.
We give thanks for life,
The freedom to enjoy it all
And all other blessings.
As we partake of this food,
We pray for health and strength
To carry on and try to live as You would have us.
This we ask in the name of Christ,
Our Heavenly Father. Amen

~H. Jewell

Creamy Carrot soup with Scallions

2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 large onion, coarsely chopped
1 quart low-sodium vegetable broth
1 quart water
2 pounds carrots, sliced 1/3 inch thick
6 large scallions, thinly sliced crosswise
1/2 cup heavy cream
1/2 cup milk
Salt and freshly ground pepper

Melt the butter in 1 tablespoon of the olive oil. Add the onion, cover and cook over low heat,  until softened. Add  broth and water along with the carrots and bring to a boil. Simmer over low heat until the carrots are tender.
Meanwhile, in a small saucepan, heat the remaining 2 tablespoons of olive oil. Add the scallions  and cook over moderately high heat, stirring, until the scallions are softened, about 1 minute.
Working in batches, puree the carrot soup in a blender until smooth; transfer to a clean saucepan. Stir in the cream and milk and simmer over moderate heat, stirring. Season the soup with salt and pepper and ladle into bowls. Garnish with the scallions  and serve.

Cheese Log & Crackers
16 oz cream cheese
2 tbsp butter
2 c. grated cheddar cheese
2 tsp pimento, diced
2 tsp Worcestershire sauce
1 tsp lemon juice
opt. chopped nuts and/or dried parsley

Beat cream cheese with butter. Fold in remaining ingredients and blend well. Chill, then form into 2 balls or logs. Roll in nuts and/or parsley, to decorate. Wrap and keep refrigerated until ready to serve. Serve with crackers.

Rosemary Roasted Turkey
3/4 cup olive oil
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
salt to taste
1 (12 pound) whole turkey

Preheat oven to 325 degrees F (165 degrees C).
In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Make a tent out of tin foil to put over the bird, uncover during the last 30 minutes of roasting. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).

Grandma’s Southern Dressing                          
4 cups day-old breadcrumbs
4 cups crumbled cornbread
4 cups crumbled biscuits
1 cup finely chopped yellow onion
1 cup finely chopped celery
1/4 cup chopped green onions
1/4 cup finely chopped fresh parsley
1-1/2 teaspoons sage
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup melted butter
2 eggs, slightly beaten
2-4 cups chicken broth (or more if needed)

Pre-heat oven to 350F.
In a very large mixing bowl, combine bread crumbs, crumbled cornbread, crumbled biscuits, yellow onions, celery, green onions, fresh parsley, sage, salt and pepper. Toss well. Add melted butter and eggs; mix. Add chicken broth, a little at a time, mixing lightly, but well. Add enough broth to make mixture extra moist. Place mixture into a well-greased baking dish.
Bake about 45 minutes or until top is golden brown.
NOTE. This can be made ahead of time by mixing everything together, placing it in the well-greased baking dish, covering with foil, and refrigerating.
To bake, remove from refrigerator and let sit at room temperature for about 30 minutes. Then, remove foil and bake for about 45 minutes.

Sweet Potato Casserole

4 medium Sweet potatoes or — yams (about 2 lb)             
1/4 cup Packed brown sugar
1/4 cup Butter
1/2 teaspoon Salt
1 Can (8 oz) crushed — pineapple
1 tablespoon Packed brown sugar
1 tablespoon Butter
1 teaspoon Water
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
1 1/2 cups Miniature marshmallows
1/4 cup Chopped pecans

1. Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam
to escape. Arrange in oven at least 1 inch apart. Microwave at HIGH (100%)
until fork-tender, 8 to 10 mins. Cover and let stand 5 minutes.

2. Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter
and the salt. Mash until no lumps remain. Mix in pineapple. Microwave at
HIGH (100%) 2 minutes. Stir and set aside.

3. Place 1 tablespoon brown sugar, 1 tablespoon butter, the water,
cinnamon, and nutmeg in medium bowl. Microwave at HIGH (100%) until butter
is melted, 1 to 1 1/2 minutes, stirring after half the time. Add
marshmallows; toss to coat. Top sweet potato mixture with marshmallows.
Microwave at HIGH (100 % until the marshmallows are melted and potatoes are
heated through, 2 to 4 minutes. Sprinkle with pecans.

GARLIC MASHED POTATOES
2 pounds potatoes, peeled and cut into large chunks
8 cloves garlic, peeled and smashed
1/4 cup whipping cream
2 tablespoons butter, softened
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Add potatoes and garlic to a large saucepan; cover with 2 inches of water. Bring to a boil and simmer until tender, about 15 to 20 minutes. Drain well and put back in pan. Add milk, butter, salt and pepper; mash with a potato masher until creamy. Serve immediately.

The secret is cooking the garlic with the potatoes, then mashing them up together. A great side dish that is sure to please. Enjoy!

GREEN BEAN CASSEROLE
1 c. chopped onion
2 tbsp. bacon fat
2 c. canned tomatoes
1 c. diced celery
1/2 green pepper, chopped
1 tbsp. sugar
1 tsp. salt (or less)
1/2 tsp. pepper
1 bay leaf
1 tbsp. chopped parsley
1 clove garlic, crushed
1 1/2 lb. green beans, French
Grated sharp cheddar
Buttered bread crumbs
Bacon (optional)

Saute onion in bacon fat. When light brown, add tomatoes, celery, green pepper. Season with sugar, salt, pepper, bay leaf, parsley and garlic. Simmer for 30 minutes, stirring frequently. Remove bay leaf and garlic. Boil green beans in lightly salted water until tender; drain. Place alternate layers of beans, tomato sauce, cheese (and bacon, if desired) in a buttered casserole. Top with buttered crumbs and bake in preheated 325 degree oven for 25 minutes. Serves 6-8.

Autumn Jewels Gelatin Salad
1 cup cranberries
2 apples
1/2 cup sugar
6 ounces red gelatin
15 ounces crushed pineapple
1 cup celery — diced
1/2 cup nuts — chopped
2 cups boiling water

* Use pecans, walnuts, or a mixture of both.

Chop the cranberries, apples and celery into small pieces. Drain the
pineapple and save juice. Combine cranberries, apples and sugar; cover and
refrigerate while preparing rest of salad.
Combine gelatin with boiling water and stir until dissolved. Add
enough water or fruit juice (apricot nectar, strawberry nectar etc.) to
pineapple juice to equal 1 cup. Add this to the gelatin mixture. Chill in
refrigerator until slightly thickened.
Combine the cranberry-apple mixture with celery, drained pineapple
and nuts. Stir into gelatin mixture. Pour into lightly greased mold or
into individual serving molds. Chill until firm. Unmold and serve on a bed
of lettuce or garnish with sour cream or slightly sweetened whipped cream
and a very light sprinkling of cinnamon.

Cranberry Spinach Salad
1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil

Prize Winning Apple Pie
FILLING:
6 tart apples (Granny Smith, Jonathan                                         
or Pippin), peeled, cored, sliced
2/3 cup granulated sugar
Water
2 tbl. cornstarch
1 Tbl. butter
1/2 tsp. cinnamon
Pinch of nutmeg
PASTRY:
1/2 cup butter, softened
1/3 cup firmly packed brown sugar
1-1/4 cup all-purpose flour
1/2 cup chopped pecans
TOPPING:
1/2 cup all-purpose flour
1/2 cup chopped pecans
1/4 cup firmly packed brown sugar
1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. mace
1/4 cup cold butter, cut up

FILLING:
Combine apples, sugar and 1/2 cup water in a large skillet. Bring to a simmer over medium heat, then cover and cook 5 minutes. Dissolve cornstarch in 1/4 cup water in a small bowl; stir into apple mixture. Bring to a boil, then cook, stirring occasionally, for 2 minutes. Remove from heat. Stir in the butter, cinnamon and nutmeg. Cool.

PASTRY:
Beat the butter and brown sugar in mixing bowl with an electric mixer on medium speed until light and fluffy. With mixer at low speed, beat in the flour and pecans. Press dough into a 10-inch pie plate and refrigerate 10 minutes.

TOPPING:
Combine flour, pecans, brown sugar, cinnamon, ginger and mace in a medium bowl. With a pastry blender or 2 knives, cut in the butter until mixture resembles coarse crumbs. Set aside.

Preheat oven to 400ºF. Spoon filling into the pastry shell. Sprinkle topping evenly over apples. Bake for 10 minutes. Reduce oven temperature to 375ºF. Bake for 30 minutes more or until apples are tender. If topping browns too quickly, cover loosely with foil. Cool on a wire rack.

Double Layer Pumpkin Pie
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. milk
1 Tbsp. sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1 cup milk
1 can (15 oz.) pumpkin
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

MIX cream cheese, 1 Tbsp. milk and the sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.
POUR 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spread over cream cheese layer.
REFRIGERATE 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator.

Be sure to use canned 100% pure pumpkin, not canned pumpkin pie mix.

Biscuits

2 cups all-purpose flour
1 teaspoons sugar
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons butter, cubed
3/4 cup milk

In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal.

Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter.

Butter bottom of skillet and place biscuits in pan. Bake for 12 minutes or until golden brown.

Happy Thanksgiving Everyone!!!!

“Cooked long and slowly, the beans are soft yet chewy. This Southern technique may upset nutritionists and French gourmets, but it’s a surefire way to make folks love you.” So for a special meal like Thanksgiving, Christmas, or Sunday supper making green beans with onions and bacon will be a special treat!

Saute bacon and onions in large saucepan until bacon is crisp.
Add green beans, season, cover with water, and simmer covered for 2 hours. Add sugar and simmer 30 more minutes.

6 slices bacon, chopped
2 onions, sliced
1 pound green beans
salt and pepper, to taste
2 tablespoons sugar

I found this recipe in the Oct/Nov Taste of Home magazine.  This pancake recipe sounds so yummy;  I just might prepare  it for dinner rather than breakfast.

1/2 c. butter cubed

1/4 cup maple syrup

3/4 tsp. ground cinnamon

1/4tsp. ground nutmeg

1/2 c. chopped pecans, toasted

1/2 c. flour

2 tbsp brown sugar

2 tsp baking powder

1 tsp. salt

2 eggs

1 1/3 c.  milk

1/4 c. canned pumpkin

1/2 c. ricotta cheese

In a heavy saucepan cook butter over med. heat until golden brown, add syrum, cinnamon and nutmeg.  Remove from hear& stir in pecans.

Combine flour, brown sugar, baking powder and salt.  In another bowl whisk eggs milk pumpkin and cheese.  Stir into dry ingredients  just til moistened.

Drop batter by 1/4 cupfuls onto a greased hot griddle.  Serve with brown butter.

www.tasteofhome.com/Recipes

3 large apples (about 3 cups thinly sliced) 

1/2 c. Bisquick

1/2 c. sugar

1/2 c. milk

1 tbsp butter softened

1 teas. ground cinnamon

1/4 teas. nutmeg

2 eggs

Streusel Topping

1/2 c. Bisquick

1/4 c. chopped nuts

1/4 c. packed brown sugar

1 Tbsp firm butter

Heat oven 350. Grease pie plate.  Make Streusel Topping; set aside

Spread apples in pie plate. In separate bowl, stir remaining ingredients until blended.  Pour over apples.  Sprinkle with topping. Bake 40-45 min or until knife inserted in center comes out clean.  Cool 5 min.

1/3 c. light olive oil

1 c. canned pumpkin

3 eggs

2 1/3 c Bisquick

1 1/4 c  sugar

2 teas. ground cinnamon

1/2 c. raisins (or chocolate chips) optional

Heat oven to 350. Grease bottom of 2 loaf pans.  Stir all ingred.  until well blended. Add raisins or chips. Pour into pans. Bake 40-50 minutes til toothpick inserted in center comes out clean.  Cool 10 min.  Loosen sides from pan, remove. Cool before slicing.  Invite a friend over for coffee or share with a neighbor to celebrate the fall season.

There’s nothing like a nice cup of coffee and a slice of warm coffee cake. Makes my mouth water just thinking about it.  This recipe for Streusal Coffee cake is super easy.

Heat Oven 375. Grease round pan. Make Streusel Topping; set aside.

Stir remaining ingredients until blended. Spread in pan. Sprinkle with topping.  Bake 18-22 min. until golden.

2 c. Bisquick

2/3 c. milk or water

2 tbsp sugar

1 egg

Topping Mix 1/3 c. Bisquick, 1/3 c. brown sugar, 1/2 t. cinnamon & 2 Tbsp firm butter. Mix dry together and cut in butter until crumbly.