Category Archives: Recipes & Reflections
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)
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
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
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.
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).
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
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.
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.
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.
1 stick butter
1 cup chocolate chips
1/2 cup peanut butter
7 cups Rice Chex cereal
2 cups powdered sugar
Chewy Chocolate Cookie
1 1/4 c. Butter softened
2 cups sugar
2 teas. vanilla
2 c. flour
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. sugar
1 c. brown sugar
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
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
These are my favorite!
3/4 c. butter ( can add apple sauce in place of 1/2 c. butter)
1 c brown 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
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 1/4 c, wine vinegar
- 1 teas. sugar
- 1 can sliced beets, undrained
- 1/2 onion, sliced in rings
- Combine above ingredients and marinate at room temp for 30 minutes before serving. Stir every 10 minutes. Serves 8.
Carrot Raisin Celery Salad
- 6 cups grated carrots
- 1 c. raisins
- 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
- ! pound green beans, trimmed
- 1 7 ounce can picked baby ears of corn
- Juice from corn
- 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
- 2 cups snow peas, trimmed
- 1 bell pepper, sliced
- 1 teas toasted sesame seeds
- 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.
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
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.
“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
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
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.
1/2 c. Bisquick
1/2 c. sugar
1/2 c. milk
1 tbsp butter softened
1 teas. ground cinnamon
1/4 teas. nutmeg
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 c. canned pumpkin
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. 😉
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
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.
Do you remember Bisquick? When I was a little girl my dear Mom used to make muffins, pancakes, apple cake, biscuits and all kinds of yummy treats with handy Bisquick Mix. My nephew is becoming quite the baker and is experimenting with some of the Bisquick recipes. Here’s one he’s trying today.
2 +1/2 cups Bisquick
2/3 c. Milk
2 tbsp sugar
2 Tbsp butter softened
1 Tbsp ground cinnamon + 2 Tbsp sugar
1/4 c. raisins if desired
Heat oven to 375. Grease rectangular pan. Stir Bisquick, milk and 2 Tbsp sugar until dough forms; beat 20 strokes.
Place dough on surface sprinkled with Bisquick; roll in Bisquick to coat. Shape into ball, knead 10 times. Roll or pat dough into 15×9 in. rectangle. Spread with butter. Mix 2 Tbsp sugar and cinnamon sprinkle over dough. Sprinkle raisins evenly. Roll up tightly beginning at 15 in side. Pinch edge of dough into roll to seal. Cut into 12 1/1/4 in. slices. Arrange with cut sides down in pan.
Bake 20-33 min until golden. Coll. Spread with Frosting.
1 1/2 c. powdered sugar
1/4 c. butter softened
2 tbsp milk
1 teas vanilla