Turkey Tetrazzini

What  better way to use up Turkey leftovers then in a hearty casserole!?  I'd never had Turkey Tetrazzini growing up.  While I was working for a wealthy family I made this dish for them.  The wife called and asked what it was because her husband had eaten seconds!  She said that never happened and wanted the recipe.  I told her honestly that I'd gotten it from a magazine and couldn't remember which one it was but that I would look for it.  I never found it again but that encounter where someone had stopped to call me and tell me what I made was really great was a life changing experience.  That sounds cliche but if it weren't for someone thinking my cooking was great I wouldn't have delved into it with such passion and I honestly can say it wouldn't have become such a large part of my ministry to people around me.  This recipe was taken from Allrecipes.com and is one I've used the last few years . . . it isn't the "original" recipe that I used for my employers 9 years ago.

Ingredients

1 (16 ounce) package uncooked spaghetti
1/2 cup butter
1/2 cup all-purpose flour
3 cups chicken broth
2 cups milk
1 2/3 cups grated Parmesan cheese
4 cups chopped cooked turkey

Directions

Preheat oven to 350. Lightly grease a 9x13 in pan.
Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes. Drain, and place in the prepared baking dish.
Melt butter in a medium saucepan over medium heat. Stir in flour. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese, and remove from heat.
Mix chicken broth mixture and turkey with spaghetti. Top with remaining cheese. Bake 1 hour in the preheated oven, until surface is lightly browned.

Bacon Wrapped Sausage

It's also no secret that the Palmers are crazed Bridge playing people.  When we have family gatherings we often have no less then two tables of Bridge going at a time.  We love to eat as well.  So while my parents and four brothers were here for Christmas we decided to have a few more people over to have a Bridge night.  I decided to make this appetizer and it went over very well!

Ingredients:
bacon (2 lbs)
little sausages (2 pkgs)

Sauce:
3/4 c. sugar
3/4 c. brown sugar
1 c. ketchup
1 T. soy sauce

Wrap sausages in 1/3 strip of bacon.  Secure with toothpick.
Bake at 350 for 30 minutes and drain fat.
Mix remaining ingredients and pour over wraps.
Bake at 325 for 30 minutes.

Spinach Artichoke Dip

My family has a tradition of having a snack after Christmas morning service and before opening presents. We then do a later meal that is our main meal of the day.  I like something hot to go with the crackers, cheese and summer sausage that Dad favors.  I decided to make Spinach Artichoke Dip because I could serve it alongside the crackers that we'd planned on serving.  this was the first time I'd made it in the crock pot and it turned out awesome!  The leftovers heated up nicely the next day for lunch as well.

Ingredients:
1 can artichoke hearts, drained and chopped
1 box frozen spinach, thawed and drained
1 c. sour cream
8 oz. cream cheese
1 tsp. lemon juice
1 tsp. red hot sauce
pepper to taste
8 oz Mozzarella cheese

Directions:
Mix everything together in a crock pot and cook until melted together.  Stir occasionally.

Sweet and Sour Meatballs

My mother-in-laws meatballs are unique in that they aren't served with pasta and aren't made with beef.  This makes them quite a hit during potlucks or at family dinners.  They go well with cheesy potatoes and rolls!

Ingredients:
4 lbs pork sausage
4 eggs
1 1/2 c bread crumbs

Sauce:
3 c. ketchup
1/2 c. soy sauce
3/4 c. brown sugar
1/2 c. white vinegar

Directions:
Make balls of the meat, eggs and bread crumbs.  Place on cookie sheet and bake at 350 for a half hour.
Make sauce and heat meatballs in sauce until ready to serve.  A crockpot works well.

Dark Chocolate Cherry Fudge

This week I made my first batch of fudge!  My mom and sister have done this for years but I'd only tried one time and it was a mess. . .basically I tried some shortcuts and that batch was a flop.  So after many years I decided to give it a try after finding this recipe from Nestle.  This fudge will be Christmas gifts for the church staff to share during their weekly Wendy's lunch and also I'll take some to my book club this weekend (if I'm not in the hospital having a baby. . . ).

Christmas treat.

Ingredients
1 1/2 c. Sugar
2/3 c. Evaporated Milk
2 T butter
1/4 tsp. salt
2 c. miniature marshmellows
1 2/3 c. (10 oz) Dark Chocolate Morsels
3/4 c. (4 oz) dried cherries, coarsely chopped
1 tsp. vanilla

Directions
Line 8 inch square baking pan with foil.
Combine sugar, milk, butter and salt in medium heavy duty saucepan.  Bring to full rolling boil over medium heat, stirring constantly.
Boil, stirring constantly for 4-5 minutes and remove from heat.
Stir in marshmallows, morsels, cherries and vanilla.  Stir vigorously for a minute or until marshmallows are melted. 
Pour into prepared baking pan then refrigerate 2 hours until firm.  Lift from pan. Cut into 48 pieces.

Dutch Apple Pie

 

Yeah, it's amazing.

For Thanksgiving dinner the only thing I had to provide was the creamed corn and the pies!  I made a pecan pie and decided to make two apple pies.  My friend Ann brought a Dutch Apple pie for our book club.  It was phenomenal so I asked her to share the recipe with me and I'm so glad she did!  It was well received even though we normally have a regular pie with a top crust instead of the crumb topping and changes to the Thanksgiving traditions don't always go over well!

Crust
1 1/2 cups flour
1 1/2 t sugar
1 t salt
1/2 cup oil
2 T cold milk
Put all the dry ingredients in a pie plate.  Whip oil and milk together with a fork.
Pour liquid mixture into flour mixture and mix with fork until combined.
Press firmly with fingers to bottom and sides of plate.

Filling
1 cup sugar
1/3 cup flour
1 t nutmeg
1 t cinnamon
dash of salt
8 cups thinly sliced and pared tart apples (roughly 3 lbs)
Mix it all together in a large bowl.  Pour into crust.  It will be pretty mounded but will cook down.

Topping
1 cup flour
1/2 cup butter, softened
1/2 cup brown sugar
Cut flour, butter and sugar together in a small bowl.
Sprinkle on topping and press lightly so it sticks to the apples.

Place pie on a baking sheet so it won't overflow onto the oven.  Bake at 425 for 50 minutes.  Cover top with foil for the last 10 minutes if it's browning too quickly (which I should have done).
Serve warm!

"Scrambled Egg Bake"

This casserole was also from the Lake City CRC cookbook.  It's from our good friend Carol Lambert.  She's used to feeding her husband and three hungry sons so this was bound to be a hit and it sure was!  It was the first casserole gone this morning!

Ingredients
4 cups hashbrowns or cubed potatoes
12 eggs, beaten
1/4 cup butter, melted
1/4 cup milk or cream
1 lb bacon or sausage, fried and crumbled
1/2 can of cream of chicken soup
1/4 can of milk
1/2 lb. sliced Velveeta cheese

Directions
Preheat oven to 350.
Put potatoes in greased 9x13 pan.
In a large skillet, scramble eggs in butter and milk.  Do not overcook.  Pour egg mixture over potatoes.
Place meat on top of eggs.
Mix soup and milk and pour on top of casserole then top with sliced cheese.
Bake for 45 minutes.

Note:  This can be made ahead of time and refrigerate overnight before baking.

"Brunch Egg Casserole"

Last year twenty five people cane to breakfast after the "STROnGBOLI"  football game so I thought I should make four egg bakes to go along with the two coffee cakes.  It's a good thing because we had over 40 people eat this morning!  Just to give variety I made more than one kind of egg casserole and they all seemed to go over very well!  This one is also quite good and easy to make.  It's also taken from the Lake City CRC's cookbook and was contributed by my friend Ellie Poll.

Ingredients
10 slices bread
1 lb meat (bacon, ham or sausage)
2 cups shredded cheddar cheese
1 small can mushrooms drained
2 tsp. dried onion flakes
12 eggs
3 cups milk
1 tsp Worcestershire sauce
salt and pepper to taste

Directions
Preheat oven to 350.
Cut crusts from bread and cut into cubes. 
Layer, in 9x13 pan, bread, meat, cheese, mushrooms and onion flakes.
In a separate bowl, mix eggs, milk, Worcestershire sauce, salt and pepper.  Pour over bread and meat mixture.
Refrigerate for 8-12 hours. 
Bake for 50-60 minutes and let sit 10 minutes before serving.

"Breakfast Casserole"

Here at Messiah CRC there is a youth group tradition/ministry that once a week during the school year the leaders make breakfast for the youth.  It's EARLY- before school and the leaders can often come before they head to work.  It's a good time of fellowship and it's fun for the youth to be served (literally and figuratively) by the leaders.  The last two year breakfast has been on Thursdays which works great because another tradition is to eat breakfast together on Thanksgiving after the annual council/youth football game.  One of the dishes I often make is this breakfast casserole that was gleaned from the Lake City CRC cookbook (originally from my friend Alisha Winkle).  It's a hit normally on a Thursday morning so I decided to make it again for Thanksgiving.

Ingredients
1 lb bacon cooked
1 (4 oz) can of mushrooms
1 cup Bisquick
6-8 eggs
2 cups of milk
1/2 tsp. salt
1/4 tsp. pepper
1 cup shredded cheddar cheese

Directions
Preheat oven to 375.  Grease 9x13 pan.
Sprinkle bacon and mushrooms on bottom of pan.
In a large bowl mix Bisquick, eggs, milk, salt and pepper.
Pour slowly into pan.  Sprinkle on cheese.
Bake for 40 minutes.

Note: You can substitute bacon for sausage or ham.
Mushrooms taste great but are optional.
You can make this and refrigerate it overnight then bake it in the morning.

Chocolate Chip Pumpkin Muffins

For the Thanksgiving breakfast tomorrow I decided to not shy away completely from cliche fall flavors and do one quick bread recipe using pumpkin.  The only logical choice was to use my mom's (originally from Betty Crocker) recipe that I have loved since I was a kid.  I'm making muffins so if the guys want to run home to shower between the football game and the church service yet live farther away they can still come and grab something to go.


Ingredients
2 eggs
1 1/2 cups milk
1 cup oil 
1cup pumpkin 
4 cups of flour
2/3 cup sugar
4 tsp. pumpkin pie spice 
6 tsp. baking powder
2 tsp salt
1 bag chocolate chips


Directions
Preheat oven to 400.
Mix wet ingredients. 
Mix dry ingredients separately.
Add dry into wet until just moist.
Add chocolate chips.
Bake for 20 min.


Note:  I had enough batter left over to make a small loaf of pumpkin bread!  I just left it in about 10 minutes longer.

Coffee Cake

This coffee cake is a specialty of my dear friend Nancy.  When she was head chef on our mission trip she made this recipe and kids "who don't like coffee" tried it and liked it (of course after being persuaded that it didn't taste like coffee-you ate it with coffee)!  This year's annual football game, between the council and youth group, is tomorrow morning and once again I'm making breakfast for everyone.  This recipe is perfect because it can be made ahead of time and then just warmed the morning of!  The recipe is also deceptively simple and uses stuff you most likely have in the house already!

Ingredients!

 

 

Finished product!

Ingredients
1 yellow cake mix
1 small box of instant vanilla pudding
4 eggs
1/3 cup oil
1 cup water

Filling
3/4 cup brown sugar
1 tsp cinnamon

Directions
Preheat oven to 350 and grease a 9x13.
Mix the cake ingredients together.  In separate bowl mix filling.
Pour half the batter into pan.  Sprinkle half the filling on top.
Repeat.
Bake for 30-35 min.
Best served warm!

Pecan Pie!

Pastor Appreciation month normally takes place in October.  For our Pastor I make Pecan Pie because it's his favorite.  He stopped me in the hallway yesterday and said, "That pie was delicious!  What did you do differently?"  I had used new crust and new pie recipes so I tried to sum it up for him: 1. Pecans in the crust, 2. Mixture of corn syrup and sugar (not just one or the other) and 3. Flour in the pie itself (which helps offset the sweet).  He said that normally he can only have one piece at a time because it's too sweet but this pie was just right so he'd cut himself a piece. . . then another sliver of pie. . . then another and another!  He said it was one of the best pies he'd ever eaten!  So, I decided to share this with you the week before Thanksgiving so if you need to be inspired for desserts you can use this one!  These recipes are fabulous!

Pie Crust (with chopped pecans) Recipe from the 1989 Better Homes and Gardens Cookbook
Ingredients
1 1/4 c flour
1/4 teaspoon salt
1/3 c shortening or lard
1/4 c very finely chopped pecans
4-5 T cold water

 Directions
In a mixing bowl stir together flour and salt.  Cut in shortening/lard til the size of small peas.
Add the pecans and stir together.  Sprinkle in water 1 T at a time.  Tossing dough with fork til it starts to stick together (you'll probably need all 5 T of water because of the extra dry ingredients (pecans)).
Form dough into a ball.
On a lightly floured surface, flatten dough with hands.  Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin and then unroll onto a 9 in pie plate.  Trim pastry to 1/2 inch beyond pie plate. Fold under extra pastry and make fluted edge.  DO NOT PRICK PASTRY.

Note:  The less you handle the dough the less tough it will be.
 When you bake the pie put it on the bottom rack.  The bottom being closer to the heat will cook nicely and not become soggy because of all the liquid and you won't need to cover the edges of the pie in foil to keep them from burning.

Pecan Pie recipe taken from the "City of Suffolk Employees' Cookbook"
Ingredients
2 T butter
1/2 c. sugar
2 eggs
2 T flour
1/4 tsp salt
1 tsp vanilla
1 c. corn syrup
1 1/2 c. chopped pecans

Directions
Line a pie plate with pastry.
Cream butter and sugar.  Add beaten eggs, flour, salt, vanilla, and syrup. Stir well.
Add pecans and pour into unbaked pastry and bake at 350 for 55-60 minutes.

Note:
Let cool on wire rack til cool to "set" however if you want to serve it warm place in a warm oven (300-350) for 15-20 min.  Yum!

Reformation Day Bars!

My family is pretty "Reformed" and proud of it.  In fact years ago Mom received a recipe from a friend entitled "Halloween Bars" and Dad said, "We don't celebrate Halloween, we celebrate Reformation Day!"  So we from then on called them Reformation Day Bars.  I'm posting this recipe, in honor of Martin Luther nailing the 95 thesis on the Wittenberg Door and starting the Protestant Reformation.

How Fig celebrates Reformation Day!

1 Stick of butter
1 Package of Graham Crackers 
1 Package of Chocolate Chips
1/2 Package of Peanut Butter Chips
1 Can Sweetened Condensed Milk

Directions
1. Place butter in 9x13 pan.  Place pan in oven and turn to 350.
2. While butter is melting crush graham crackers finely.
3. Once butter is melted completely pour crumbs onto butter and press down.  Top with chips and pour entire can of condensed milk over everything.
4. Bake for 18-20 minutes.
5. IF possible let sit for 45 min.  If not, eat with a spoon.

Note:  You can chop finely a cup of nuts and add to the crumbs for crust (this adds a much richer flavor).
You can also substitute butterscotch chips for the peanut butter chips.

M&M Cookies

This summer for a youth group event one of the moms sent along these cookies.  They were fabulous!  So I requested the recipe and made them for the youth group.  They were a hit again and I especially enjoyed how delicate they are and how they melt in your mouth!

Ingredients:
1 cup sugar
1 cup brown sugar
1 cup butter
1 cup vegetable oil
1 egg
1 tsp vanilla
1tsp baking soda
1 tsp salt
4 cups flour
1 medium size package of M&Ms

Preheat oven to 350.
Mix butter and sugars together.  Add oil and mix.
Add egg, vanilla, baking soda and salt and mix.
Mix in flour and M&Ms.
Drop by rounded tablespoon onto cookie sheet. Bake for 13-14 minutes or until lightly browned.

Note: I used a bag of mini M&Ms but the regular sized ones are great as well!

As you can see they were a big hit, especially with milk!

Caramel Apples

I made Caramel Apples for the first time today for the Cadet Dine and Sign!  I used a kit from Gordan Foods and then picked toppings to dip them in!  Next time if I have time I'll try them from scratch!  The cadets had a blast winning them.  They had a lashing competition and the winners got to pick an apple! 

Caramel apples with drizzled chocolate, mini M&Ms, toffee, chopped snickers and sprinkles!

Seasoned Green Beans

These are really good and very easy.  I got the recipe from the cookbook "More With Less" which is based on many Mennonite recipes and their attempt at being resourceful with the creation God has blessed us with.  This recipe I've made a few times and Fig says each time that it was better than the last. . .not sure how but he likes it so we're sticking with this recipe!

Ingredients:
French style cut Green Beans (as many as you need for your family)
Butter
Season Salt (my favorite is from Tastefully Simple).

Saute Green Beans on high in butter for 5 minutes. 
Sprinkle with season salt and cover and remove from heat for 5 minutes.
Serve.

Note: If you're using canned green beans drain well before you saute them.

No lie. . .that's it!

Slow cooker Applesauce

For the Cadet Dine and Sign we're doing a "Harvest Theme" the menu will include pulled pork, seasoned green beans, au gratin potatoes and homemade applesauce.  Many people get excited when they hear how I make it but it's the only way I've ever made applesauce!

Ingredients
10 apples (I do a variety- Gala, Honeycrisp, Macintosh, Ida Red etc.)
1/4 cup of water (some people use 1/4 cup of apple juice but I never do)
2 Tbs Sugar
1 Tbs. Cinnamon
1 tsp. Nutmeg

Peel, core and slice apples into chunks place in crock pot with rest of the ingredients.
Place on low for 6-8 hours depending on how you like your applesauce.  I normally stick closer to 6 hours and then when I stir it with a large spoon there are still chunks of apples left.  If you want it "smoother" cook it closer to 8 hours.
Cool (if you can keep your family away from it:) and place in jars or tupperware containers.
Since I don't can the applesauce I just freeze all but one jar and then pull out another when needed.
Serve warm for best flavor.


Note: A half bushel of apples makes 25 1/2 cups of applesauce.  A 1/2 cup is considered a serving.
Do not succumb to temptation and use store bought canned apples.  They have no flavor and cannot be redeemed by any amount of sugar, cinnamon or nutmeg.
 

"Nance Bars" (Chocolate Chip Cookie Bars)

 Fig is packing the vans for the youth retreat this weekend and I'm smelling the deliciousness that are "Nance Bars" aka Chocolate Chip Cookie Bars.  Our good friend Nancy, the secretary at Messiah CRC, is famous for her bars so everyone in the church has labeled them "Nance Bars".  I was going to make a snack for the kids on the retreat but ran out of time to make individual cookies but would have time for the bars.  For a little added fun I chopped up a handful of M&Ms and threw them on top of the batter.  The color stayed nicely and everyone likes extra chocolate!

 

Ingredients

2 c. firmly packed brown sugar
1/2 c. butter, melted
2 eggs
1 tsp. vanilla
2 c. all-purpose or unbleached flour
2 tsp. baking powder
1/2 tsp. salt
6 oz. (1 c.) semi-sweet chocolate chips

 

Directions

Heat oven to 350 degrees. Grease 9"x13" pan. 

In large bowl combine sugar and melted butter; blend well. 

Add eggs, 1 at a time beating well after each addition. 

Stir in vanilla. 

Spoon lightly into measuring cup, flour, level off. Add flour, baking powder and salt. Mix well. 

Stir in chocolate chips. Spread in prepared pan. Bake 30 to 35 minutes or until set. Do not overbake. 

Cool before cutting into squares. 

Makes up to 36 bars.

BLT Pasta Salad

Every summer Fig's family has a "Christmas in July" party.  This year I brought this salad and it was a big hit.  The guys were super excited that the salad had bacon in it!   This was perfect for the get together because it made such a large amount and I didn't have to take much home at all! 

 

Ingredients

1 (16 ounce) package medium seashell or rotini pasta
1 pound sliced bacon
1 1/2 cups light Ranch-style salad dressing
1 small onion, chopped
2 tomatoes, chopped
1 romaine heart chopped

Directions

Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes. Drain, and rinse under cold water to cool. 

Meanwhile, cook the bacon in a large deep skillet over medium-high heat until browned and crisp. Remove from the pan and drain on paper towels. 

In a large bowl, stir together the Ranch dressing, onion, tomatoes, and lettuce. Mix in the cooled pasta. The pasta will absorb some of the dressing, so don’t worry if it seems like too much. Refrigerate for several hours or overnight. 

Crumble bacon over the top just before serving.

Note: Instead of Ranch I used 3/4 c. of mayonnaise mixed with 3/4 c. of Italian Dressing.

Recipe from My Kitchen Stories by CRovesti

Oatmeal Bars

These bars were a hit, you may need to eat with them with a fork because they are kinda gooey!

1 c. Butter
1 c. White Sugar
1 c. Brown Sugar
2 Eggs
1 Tsp. Vanilla
1 1/2 c. Flour
1 tsp. Baking Soda
1 tsp. Salt
2 c. Oatmeal
6 oz Chocolate Chips

Preheat oven to 375.
Mix butter sugars, etgs and vanilla together.
Add dry ingredients.
Fold in chocolate chips.
Bake until golden brown about 35 minutes.
Don't over bake middle will be slightly soggy.
Spread in 9x13 greased pan.

Mom's Chicken Salad

My mother-in-law makes a Chicken (Pasta) Salad that is awesome!  It's great in the summer when it's too hot to eat anything heavy!  I made this for a big lunch we had here last week and of the ten people who were guests each had some and all agreed it was delicious!  This batch makes about 16 servings but I also served tuna salad, sandwiches (roast beef, ham, turkey, peanut butter and jelly), fruit salad and oatmeal bars for dessert.  This was a big lunch for a hungry landscaping crew!  They were working around the house and church redoing all the landscaping, it looks really great now!

16 oz Small Shells
4 Cans of Chunk Chicken or
    (2-3 cooked, cooled, chopped boneless skinless chicken breasts)
1 Celery stalk finely chopped
1 small Onion finely chopped
5 hard boiled Eggs chopped
1 C. finely grated Cheddar Cheese
4 tbs. Ketchup
2 tsp. Mustard
2 tbs. Sugar
4 tsp. Milk
3 tbs. Mayonaise
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tbs. Poultry Seasoning

Cook pasta, drain and rinse.
Mix all other ingredients together in a very large bowl.
Fold in pasta.
Top with pepper and more shredded cheese if desired.
Serve warm or chilled.

Notes:
My in-laws don't add the celery, onion or eggs. 
You can use other types of pasta but make sure it has ridges or something to hold the sauce.
If it's too dry (especially after sitting overnight) you can add either more milk or mayo.

Chicken Alfredo Lasagna

 I'm posting this specifically for my dad who liked this lasagna a lot!  This recipe comes from the All Recipes cooking website where it was shared by a Sybil Gregory. . . Kudos to this chef.  She did an amazing job creating this recipe.  It's delicious!

Ingredients

1 (16 ounce) package lasagna noodles
1 (10 ounce) package frozen chopped spinach
3 cooked, boneless chicken breast halves, diced or shredded
32 ounces Alfredo Sauce
4 cups shredded mozzarella cheese
2 pints ricotta cheese
salt and pepper to taste

Directions

1. Preheat oven to 350. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 
2. Cook spinach according to package directions; drain.
3. In a medium bowl, combine chicken and one jar of alfredo sauce, stir together. 
4. In a separate bowl, combine ricotta and drained, cooked spinach, and stir.
5. In a 9 x 13 baking dish, place one layer of lasagna noodles, edges overlapping. Pour chicken and alfredo sauce mixture over noodle layer and spread evenly. Sprinkle 1 cup of shredded mozzarella over chicken mixture. Top with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of remaining jar of alfredo sauce over spinach mixture, spread evenly. Sprinkle another cup of mozzarella over sauce, lay on the final noodle layer and top with remaining 2 cups of mozzarella and salt and pepper to taste. Bake 50 to 60 minutes, until top is brown and bubbly. 

 

Note: If I'm making a batch for a large crowd I'll make this in an even bigger pan and then do an extra layer or two of noodles and sauce and cheese which would mean you'd need an extra jar of sauce and more cheese!

Chocolate Creme Oreos Cheesecake

The first time I had this cheesecake was when my mom made it for my birthday when I turned 20, it's amazingly rich.  This is a cheesecake loaded with Oreos (on top of an Oreo crust) and is the perfect gift for an Oreo or chocolate lover!  I made this cheesecake as a reward for the man who won the pie-eating contest at our church carnival, the original prize was a pie of his choice whenever he wanted.  His wife connected with me and asked if I'd be willing to switch it out for a cheesecake.  Her sister was going to be home on leave from Afghanistan and would be visiting them.  I knew I had the perfect cheesecake because I had sent care packages that had cookies n' cream candy bars that were always a hit. 

Ingredients:
15 crushed Oreos
2 Tbs butter melted

4 (8oz) packages of cream cheese softened
1 c sugar
1 tsp. vanilla
4 eggs

1 8oz semi-sweet baking squares melted

20 chopped oreos

Make the crust mixing the melted butter and crushed Oreos together.  Press into 9 in Springform pan.
Make the filling by mixing cream cheese, sugar, vanilla, eggs until well blended. 
Stir in chopped Oreos.
While mixer is running pour in melted chocolate.  Make sure to scrape bottom and sides.
Pour over crust.  Bake for 65 minutes at 325. 
Cool then refrigerate overnight before serving.
You may garnish with whipped cream, Oreos, or mint.

Finished product sans garnishing (whipped cream, oreos, or mint leaves)

Beef Stroganoff

I've got a love hate relationship with comfort food. I love it, I love to eat it even in summer but I hate to make it in the summer because it heats my house up!  Thankfully after living in 6 places in 8 years of marriage our current home has air condition (thank you God- today was 94 with high humidity)! This recipe is a winner since it's made in the crock pot so it saves time around dinner time and you don't have the oven on for long periods of time!  It is also amazingly delicious and only has a few ingredients.  In the past I've made Beef Stroganoff with ground beef but this recipe used stew beef, which literally fell apart when you ate it.  The other plus is that Fig loves egg noodles and though you can eat this with mashed potatoes or rice we normally eat it with egg noodles!

Ingredients
2 lbs stew beef
1 can cream of mushroom soup
3/4 c. water
1 pkg dry onion soup mix
1/2c.- 3/4 c. sour cream
6 c. hot cooked egg noodles

Combine all ingredients except sour cream in crock pot.
Heat on low for 7-8 hours.
Mix in sour cream right before serving.
Serve over egg noodles.

Candy Cereal Treats

This is the Wiik of Wii for the High School youth group.  Since this is officially Mario Brothers Monday students were invited to show up between 7-10 to hang out and play video games.  I am trying to make a variety of things so that by the end of the week we can just have the "leftovers" if there are any!  These sounded great and I liked that the oven only needed to be on for a brief time.  The cookie bottom and crispy, sweet, salty top just seemed too good to pass up!

Ingredients
1/2 c. butter softened
2/3 c. packed brown sugar
2 egg yolks
1 tsp vanilla extract

1 1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
3 c. miniature marshmallows

Topping:
2/3 c. corn syrup
1/4c. butter
1 (10 oz) pkg peanut butter chips
2 tsp vanilla extract
2 c. Rice Krispies
1 c. salted peanuts
1 c. plain M&Ms

In mixing bowl, cream butter and brown sugar.
Beat in yolks and vanilla.
Combine the flour, baking powder, salt and baking soda; gradually add it to the mixture until it's coarse crumbs.  Don't overmix.
Press into a greased 9x13 pan and bake at 350 for 12- 14 minutes or until golden brown.
Sprinkle with the marshmallows and bake 2-3 minutes longer until puffed.
Cool on wire rack.
For topping, combine syrup, butter and chips in saucepan, cook and stir over medium heat until smooth.
Remove from heat and stir in vanilla, cereal, nuts and M&Ms.  Spread over crust.
Cool before serving.
Makes: 2 Dozen

Note: A few of my M&Ms cracked or broke in half because they were warm when I was spreading the topping so it doesn't look as nice as it could.  I think next time I'll do a better job pouring the topping evenly over the cookie crust so it doesn't need too much spreading.

Beer Bread

Looking for a really easy, fast and yummy bread?  This is a "quick" bread that doesn't have to rise and is perfect for dinner!  The recipe is from the Lake City Christian Reformed Church cookbook and the recipe I used was from Shannon Winkle (the other was from Erin Heuker). It can be slightly adapted depending on which kind of flour you used.  Both recipes have been included.

Ingredients:
3 c. self rising flour
1/4 c. sugar
12 oz. beer
1/4 c. melted butter

or

3 c. flour
3 tsp. baking powder
1 tsp. salt
1/4 c. sugar
12 oz. beer

Directions
Preheat oven to 375.
Mix dry ingredients and beer.
Pour into greased loaf pan.
Pour melted butter over mixture (if using).
Bake for 1 hour.
Remove from pan and cool on wire rack for 15 min.

Note: Great with spinach dip.
The taste and texture are reminiscent of the biscuits you get at KFC and Bojangles. . .I think I'm going to try making drop biscuits next time.
This is going to sound crazy but I actually ate some of the bread topped with cut up strawberries mixed with a bit of sugar. . .amazing!

"Best Chocolate Chip Cookies Ever"

My sister just posted this recipe on her blog and then called to tell me about them.  She had found an altered Toll House recipe and had given it a try and loved it!  I decided to make these for two of Fig's meetings.  He had double booked himself so the first meeting was supposed to start at 7 in his office and the second was supposed to be at 7:30 at our house!  The junior high leaders showed up at 7:30 and chatted until 7:40 when Fig zipped in and started the second meeting!  I finished baking the cookies during the meeting and the leaders enjoyed them during snack time.  About half were left so they'll head to Fig's meeting tonight!

Chocolate Chip Cookies

Ingredients

2 1/4 c. flour

1 tsp. baking soda

1 tsp. salt

1 c. butter, MELTED (not just softened)

1/2 c. granulated sugar

1 c. packed brown sugar

1 tsp. vanilla extract

1 whole egg plus 1 egg yolk

1 12 oz. bag chocolate chips

1 c. oatmeal (optional)

Directions

1. Combine the flour, soda and salt in a bowl and set aside.

2. Beat butter, sugars and vanilla until well mixed.

3. Add the eggs and mix well.

4. Gradually beat in the flour mixture until well mixed.

5. If using oatmeal, beat in now.

6. Stir or beat in the chocolate chips on the lowest setting.

7. Set the dough in the fridge to chill for 20 minutes.

8. Roll into 1 inch balls and bake on an ungreased cookie sheet at 375 degrees for 8-10 minutes or until light brown at the edges. Do NOT overbake. Cool on wire racks.

Note: I got exactly 3 dozen cookies from this recipe.

Keep the cookies in an airtight container with a slice of bread. The bread will keep the cookies soft by absorbing the moisture. When the bread becomes hard, replace it with a new piece of bread.

Striped Delight

The first time I had striped delight was at my would be in laws house.  It was love at first bite.  This is such a light and cool summer dessert and always goes quickly.  It's a family favorite and my mother in-law gets asked to bring this dessert to many family cookouts!

Yum.

 

Ingredients

35 Oreos

6 Tbsp.  butter, melted

1 pkg. (8 oz.)  Cream Cheese, softened

1/4 cup  sugar

2 Tbsp. cold milk

1 tub  (12 oz.) Whipped Topping, thawed, divided

2 pkg. (3.9 oz. each) Chocolate Instant Pudding

3-1/4 cups  cold milk

Directions

Crush Oreos until fine crumbs form. Transfer to medium bowl; mix in butter.  Press onto bottom of 13x9-inch dish. Refrigerate until ready to use.   
Beat cream cheese, sugar and 2 Tbsp. milk in medium bowl until blended. Stir in 1-1/4 cups whipped topping and spread over crust.   
Beat pudding mixes and 3-1/4 cups milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened; cover with remaining whipped topping. 
Refrigerate 4 hours.   

Notes: My mother in-law puts chocolate sprinkles on top!   
This is best served the same day that you make it (so the Oreos don't get to soggy).  IF you have leftovers they won't look as nicely layered the next day (the white layers start to look a bit "muddy" from the chocolate layers.   
I've also seen variations of this recipe that have a peanut butter or chocolate mint layer. 

Chocolate Chocolate Chip Muffins

This is a recipe I'd been saving for something special but I think a beautiful summer day is a good enough reason, especially when it's not too hot to turn on the oven!  This was taken from a blog by Alison Lewis who has written many cookbooks and been featured in magazines.  I had fun with my "helpers" whipping these up this morning!  Lydia's words say it all, "They smell so good mom!"

Lydia is my muffin cup girl!

Joanna is my chocolate chip taste tester!

Before. . .

Chocolate-Chocolate Chip Muffins

Prep: 15 minutes

Cook: 20 minutes

Yield: 1 dozen

 

Ingredients

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons best quality cocoa powder
3/4 cup granulated sugar
1 cup dark chocolate or semisweet chocolate chips
3/4 cup skim milk
1/4 cup reduced-fat sour cream
1/3 cup plus 2 teaspoons canola oil
1 egg
1 teaspoon pure vanilla extract

 

Directions:

During. . .

1. Preheat the oven to 400F.

2. Combine flour, baking powder, baking soda, cocoa, sugar, and chocolate chips into a large bowl.

3. Combine milk, sour cream, oil, egg and vanilla in a separate bowl. Combine the flour mixture and milk mixture, mixing until lumpy. Spoon into lightly greased muffin pans. Sprinkle the remaining 1/4 cup chocolate chips on top, if desired.

4. Bake for 20 minutes or until the muffins are dark and a toothpick inserted in center comes out clean.

 

Note: The recipe says "Sprinkle the remaining 1/4 cup chocolate chips on top, if desired."  But it doesn't indicate earlier that you should reserve any from the cup.  I put in 3/4 cup of the chocolate chips and sprinkled the 1/4 on top and they turned out great!

After!

No Bake Chewy Cookies and Cream Bars

This recipe came off a blog I found called Picky Palate. I've enjoyed looking at the recipes but this was the first I tried because it was really hot the day I needed to make a snack!  Our church family (especially our youth group kids) loves anything with Oreos, this turned out to be quick, simple yet fun and I loved that it didn't require the oven!  The pan went to the youth leaders meeting and came back missing quite a few pieces.

Here goes!

Ingredients:

One 16 oz package of Oreo
5 cups Large Marshmallows
4 tablespoons butter

Directions:
1.  Place Oreos in food processor and pulse until ground. 
2. Melt marshmallows and butter in microwave until puffed, about 1 1/2- 2 minutes. 
3.Remove and pour in ground Oreo Cookies.  Stir to combine then transfer to a foil lined 8×8 inch baking pan. 
4. Let set up for 10 minutes.  Remove bars out of pan with edges of foil and cut into squares.
Makes 9 large bars

I didn't have my camera but for great pictures you should check the blog for yourself!
http://picky-palate.com/2011/03/17/no-bake-chewy-cookies-and-cream-bars/

Chicken Pot Pie

This spring is the wettest on record in Michigan.  The damp coolness has led to multiple cravings of comfort food.  I bought the ingredients for Chicken Pot Pie and then ended up making it for a friend who had just had a little boy!  Here's the recipe. . .

Ingredients

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

Directions

1. Preheat oven to 350 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. Place pastry in pie pan and bake for 5 minutes.
4. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt and pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
5. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over (some will be left over). Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
6. Bake in the preheated oven for 45-50 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Note: I took the leftover chicken and pan fried it in olive oil and a little bit of salt and pepper (5 minutes per side).  Then I heated up the extra sauce and made some rice and vegetables.  I layered everything and had an unofficial casserole for dinner the next night!

S'mores Bars

In April our fundraising dinner (Dine and Sign) had a camping theme.  In the church basement we had a tent with a cooler, lanterns and heater set up with a bunch of trees set up behind it.  We served  brats, hotdogs, baked beans, chips and potato salad.  Campfires were going on outside and people had the opportunity to pull up  a lawnchair and make their own s'mores or they could enjoy a cup of dirt, a campfire bar or a s'mores bar.  Here is the recipe for the s'mores bars. . .they were a hit!                      

Ingredients

1 cup butter, melted
1/3 cup white sugar
3 cups graham cracker crumbs
2 cups semisweet chocolate chips
3 cups miniature marshmallows

Directions

Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
In a medium bowl, combine butter, sugar and graham cracker crumbs until well coated. 
Press half of crumb mixture into the bottom of the prepared pan and bake for 5 minutes. 
Top with the chocolate chips, then the marshmallows. 
Sprinkle the remaining graham cracker mixture over the marshmallows and press down with a spatula.
Bake in preheated oven 8-10 minutes, until marshmallows are melted and a little browned. 
Cool completely before cutting into squares.

Cheesy Potatoes

Cheesy potatoes are one of those dishes that I wish I had known about my entire life.  I didn't have them until I moved to Michigan for college.  I love cheese and potatoes so this creamy and hearty and very easy dish is a winner in my book.  You can bake this in a 9x13 pan at 350 for an hour or you can put it in the crock pot for 4-5 hours.  Either is great and very easy.

1- 2 lb frozen hash browns  (I prefer the southern style that are cubed potatoes but you can use the shredded)
16 oz sour cream
10 oz shredded cheddar
4 oz Monterey jack cheese
1 stick or 1/2 cup butter or margarine
1/2 cup chopped onions
1 can cream of chicken soup

Directions

Mix all ingredients in big bowl. Save part of cheddar to sprinkle on top.
Cook in slow cooker about 4-5 hours on low. Then sprinkle remaining cheese on top.

Blueberries for Sal. . . or Bundt Cake!

I made this cake for our leaders' meeting Monday night and had a piece on Tuesday for breakfast.  So good!  The recipe comes from the "City of Suffolk Employees' Cookbook" it was submitted by Angela M. Gomer who apparently works in the City Assessor's office.  Suffolk is a city in Southeastern Virginia close to Norfolk where I spent ten years of my life.  They grow a lot of peanuts but I chose a recipe that used blueberries because I had a pint of them sitting in my fridge!

Blueberry Bundt cake
1 c. butter
2 c. sugar
3 c. self-rising flour
4 eggs
2 tsp. baking powder
1 tsp. vanilla flavoring
1 pt. blueberries

Grease bundt pan. Pick over berries, wash and drain.  Cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each.  Mix baking powder with 2 1/2 cups of flour and stir into creamed mixture.  Dredge berries gently into remaining 1/2 c. flour and fold into batter along with vanilla.  Pour batter into prepared pan and bake between 60 and 70 minutes at 325.  Cool in pan 5 minutes and turn out onto wire rack to finish cooling.

Notes:  To make it easier to get the berries out of the flour use a slotted spoon or fork so the flour falls through.
I did drizzle it with some sugar glaze I had left over from a different baking project. . .it looked nice but isn't necessary.
I really enjoyed the flavor of the cake it kindof tasted lemony which made me think a few drops of lemon or orange flavoring would be even all that more tasty.
Thanks to Grandma Jeanne for the beautiful cake stand she gave to me the year Fig and I got married.  We miss her!

Maple Pumpkin Cheesecake

My family's origins (after Europe) are rooted in Vermont.  My great grandparent's house is still there and we migrate back in the summertime to see family.  The "Brick House" as we call it is even where Fig and I honeymooned!  Having roots in Vermont we really cherish and uphold their maple syrup as the best in the world which is a bit tricky now living in Michigan that also produces some fine (but not the best:) maple syrup.  In fact that was what our first fight as a married couple was about, whether or not we should buy Vermont maple syrup!  I love maple flavored anything and this recipe was found in the "Incredible Edibles 2011" (the cookbook that was the supplement to the Advance newspaper).  Lisa Kramer submitted it and it was the category winner.  Kudos to her, it's an amazing cheesecake that I made for last night when people were over for games.

Maple Pumpkin Cheesecake
1 1/2 c. crushed graham crackers
1/3 c. sugar
1/3 c.melted butter
3 8 oz packages of cream cheese softened
1 c. canned pumpkin
2/3 c. maple sugar (or brown sugar)
1/4c. maple syrup
1 1/2 tsp.vanilla
3 eggs slightly beaten
1/2 Caramel Sauce

Mix graham crackers, sugar and butter; press onto bottom and sides of 9-inch ungreased springform pan.  Bake 8 minutes in preheated 325 degree oven.  Cool completelly.
Beat cream cheese, add pumpkin, sugar, syrup, and vanilla, then fold in eggs. Pour filling into crust.
Bake at 325 degrees for 60-70 minutes.  Cool for 15 minutes, then with knife, loosen crust from pan.
Cool another 30 minutes, remove from pan, cool an hour, then chill in refrigerator for 4-24 hours.
Drizzle Caramel Sauce over top when serving.

Caramel Sauce
1/4 c. whipping cream
1/4 c. butter
1/3 c. maple sugar (or brown sugar)
1 Tbsp corn syrup
1/2 tsp. vanilla
Bring to boil, all but vanilla 3 minutes, stir in vanilla, cool.

Note: I didn't have whipping cream on hand so I just didn't serve the cheesecake with the topping.  So I can only vouch for the amazingness of the cheesecake but I can imagine it would have been even better with the caramel sauce!

Red Velvet Cheesecake Brownies

My 20th birthday I celebrated in Virginia with my family.  I was home from college and Fig came to visit with our friend Naomi.  We had a Barbecue chicken dinner at the picnic table with the family and some neighbors (who brought a red velvet cake for me not knowing my mom had made me an Oreo cheesecake)!  That was the first time I'd ever had red velvet cake and it was great!  When I found this recipe I knew it was the best of both worlds!  I made it for our March Dine and Sign.

I also liked the way the blogger from "eat at allie's" described herself, 

"I am a wifey to one and mommy to three. I do not stamp, scrapbook, or make cards. I am not creative. Cooking and baking, those are my outlets. That is what I'm good at. I am often asked by others for my recipes so I thought that I would start this blog to share some of my favorite foods with family, friends and the rest of the world. Enjoy!"

I could have written this (with the exception of the third child)!   This is how I've been gifted and what I love to do!

Ingredients:

Red Velvet Cheesecake Brownies
1 cup unsalted butter
4-oz dark chocolate, coarsely chopped
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
1 tablespoon red food coloring
1 1/3 cups all purpose flour
1/2 tsp salt
 

2 - 8oz blocks cream cheese, room temperature
2/3 cup sugar
2 large eggs
1 teaspoon vanilla extract

Directions:
Preheat oven to 350F.
Line a 9 by 13 inch baking pan with aluminum foil and lightly grease.
Melt butter and chocolate together. Stir until combined and very smooth.
Set aside to cool for a few minutes.
In a large bowl, whisk together sugar, eggs, vanilla extract and food coloring.

Add chocolate mixture and stir until smooth.

Add flour and salt and stir until just combined and no streaks of dry ingredients remain.

Pour into prepared pan and spread into an even layer.

To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract until smooth. 

Drop in dollops onto prepared brownie batter. 

Gently swirl two batters with a butter knife.
Bake for 35-40 minutes, until brownies and cheesecake are set.

A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned. 

Cool in the pan completely before slicing and serving, either at room temperature or chilled.
Enjoy!

Note: Mine were really sticky I may try using parchment paper next time instead of the foil.

Chocolate Walnut Toffee Bars

Pecans, hazelnuts, Brazil nuts, cashews, walnuts; I'll take them all!  Growing up with two pecan trees in my backyard in Virginia and with my mom's pecan pie a staple in our house I always loved nuts.  As an adult I now keep them in the house all the time for baking purposes or to top salads!  When I bought the bag of walnuts the recipe on the back caught my eye and I decided to try it!  I made these for Post High last week and liked them so much that I ended up making these for the church dinner on Wednesday night. They are simple and really yummy!

Ingredients:
1 c. butter softened
1 c. packed brown sugar
1 egg
1 tsp vanilla
2 c. flour
1/2 teaspoon salt
1 1/2 c. chopped walnuts
1 c. semi-sweet chocolate chips
Directions
Heat oven to 350.  With mixer beat butter, sugar, egg and vanilla until creamy.
Stir in flour salt and 1/2 c. of walnuts.  Spread into lightly buttered 13x9 in pan.
Bake for 25 minutes or until lightly browned.
Immediately sprinkle with the chocolate and let stand 5 minutes so it melts.
Spread chocolate over cookie base and sprinkle with remaining walnuts and press lightly.

Makes 24 bars.
This recipe is from the Diamond company

Super Bowl Sunday School

Super Bowl Sunday I was signed up to bring cookies to the Sunday School kids.  I searched online and found an easy but cute idea.

This is from Betty Crocker and slightly adapted by me.
 Frosted Peanut Butter Football Cookies

2	pouchs Betty Crocker® peanut butter cookie mix
	Oil, water and egg called for on both cookie pouches
1	container Betty Crocker® Rich & Creamy chocolate frosting
1/2	cup creamy peanut butter
1	tube Betty Crocker® white decorating cookie icing

What they look like finished.

What they look like when they've been finished by Joanna!

1. Make cookie dough as directed on package. Shape dough into 1 1/2–inch balls. Place on ungreased cookie sheets; press each ball into ovals, 1/4–inch thick.
2. Bake at 375° F 8 to 10 minutes or until light golden brown around edges. Cool; place cookies on cooling racks. Cool completely.
3. In small bowl, stir chocolate frosting and peanut butter until blended. Spread frosting over cookies; pipe laces with white frosting. 

Cheater Chicken Tacos, Enjoyable Enchiladas and other Mexican Munchies

I've been on a Mexican food kick lately.  Maybe because I'm missing heat.  Here's what we had for dinner the other night.

Cheater Chicken Tacos. . .so called because I use canned chicken so it literally takes no time at all.

2 12.5 oz cans of chicken
Taco seasoning
3/4 c. water

Drain the chicken and warm in skillet.
Add the taco seasoning and water and then as they simmer together shred the chunks of chicken with forks.  Turn heat down and let simmer while covered until ready to serve on chips or tortillas.
Add whatever tacoy toppings you like. . . lettuce, tomatoes, onions, cheese, sour cream, salsa, hot sauce etc.
I serve these with Spanish Rice (Rice and Beans).  Feel free to top a tortilla with the rice and beans or add them to your chicken or beef tacos! 

Enchiladas
Package of 8 8" tortillas (fajita size)
1 lb ground beef
2 16 oz jars salsa
8 oz shredded extra sharp cheddar

Brown beef.  Drain and add one jar of salsa and half the cheese.
Simmer for 10 minutes.
Take a 9x13 pan and spread the bottom with salsa.
Scoop about 1/3 of the meat mixture into each tortilla and roll it up (place seam down in pan).
Drizzle with more salsa (or hot sauce if desired) and top with the remaining cheese.
Bake for 20 minutes at 350.

Serve with tacoy toppings.
Also try different salsas to see which you like. . .Fig REALLY likes peach salsa in these.  It makes them sweet but gives it a little heat.

Fried Potatoes and stuff

The following recipe is one of those that are so easy and easily adjusted to fit your likings (and lets be honest whatever you have in the house).  We had this a few times at Steve and Jeni's house as well as during church camping with them.  It's nice because very little has to be refrigerated if you're camping and almost all the ingredients can be bought at farmer's markets during the summer.

At the bare minimum:
1-2 Onions
1 Potato per person
1 Sausage per person (we like Johnsonville or Elkhart)
Salt and pepper (or season salt) to taste

Other options:
Carrots
Zucchini
Summer Squash
Mushrooms
Corn

Slice up the vegis you have. 
Saute the onions in some olive oil and add the "hard" vegetables so they have time to cook.
Cook about 30 min on medium high heat stirring often.
Cut up the sausages and put a little bit of water in the bottom of a pan with them cook for a few minutes. Drain and add to the potatoes along with the softer vegetables (like corn and mushrooms).  Turn heat down.
Mix it all up and let the flavors get nice and combined. Cover and keep warm til you're ready to eat.

Note: some of my teens in Lake City enjoyed putting barbeque sauce on this dish.

Raspberries, cream cheese frosting, brownies and a piece of heaven!

Sometimes things I've planned take me by surprise.  Does anyone ever have that?  Ya know I invited people over for games and yet I realize two hours before they get there that I haven't made a snack yet!  This happened tonight . . . and a boxed brownie mix and can of frosting came to the rescue. 

Gerard and Bev Winkle and Rick and Ellie Poll were friends who would host Sunday lunch together once a month.  They would invite a bunch of people to eat together yet the group was different every time. One month it might be all the singles, another it might be the church staff or some new visitors.  We were blessed a few times by these two couples and they were a blessing to us during our time in Lake City.  Good food and great company always made for a fun time.  I had these brownie bites with cream cheese frosting and topped with a  raspberry while at one of the get togethers.

I don't have a tart pan so I just made it into a 9x13 size, the little tarts would be great for showers or parties as they look much more elegant!

Make the brownies and cool completely (or you'll get brownie flecks in your frosting like I did- remember I was in a hurry:).
Frost with a can of cream cheese frosting (there may be some left).
Sprinkle with raspberries.

Spinach Tortellini Soup

I got this recipe from my sister and it was really good.  It makes a lot so it's good for a big crowd.  Here it is:

-3/4 c. onion, chopped

-1 tsp. garlic

-1 tbsp. olive oil

-8 c. chicken broth

-2 c. water

-1 tsp. sugar

-1/4 tsp. salt

-1/4 tsp. pepper

-1 pkg. cheese tortellini (frozen or dry)

-1 28  oz can diced or crushed tomatoes

-1 pkg. frozen spinach, thawed, drained, chopped and dried.

-parmesan cheese

1. In a large saucepan, saute onion and garlic in oil.

2. Add broth, water, sugar, salt and pepper. Bring to a boil.

3. Add tortellini and cook according to package instructions (usually 8-14 minutes). Reduce heat.

4. Stir in tomatoes and spinach. Heat through (don't boil).

5. Serve with parmesan cheese.

You can make this in less than 30 minutes and it's incredibly filling. Enjoy!

Snow days, Sick days and Silliness

Students love to get together when school is canceled (because of bad weather or too many sick people)!  You'd think they should stay off the roads and not get together if the danger of spreading germs is high. . .but no they decide to get together and windsurf on the lake, make or watch movies, play video games for hours and eat lots of snacks!

So because Unity Christian was canceled due to illness some youth got together for brunch, a tour of our soon to be house and a movie.   Below is the recipe for the cupcakes I made.  It was on the box of chocolate cake mix from Pillsbury. . .it's called "Hidden Treasures Cupcakes" I might have to make these for our Pirates day!

Make cupcakes according to package (I made chocolate).
Place a funsize candy bar on top of each cupcake (I used Reeses pb cups).
Bake then cool.
Mix one 16 oz container of frosting (I used chocolate) and one 8oz container of cool whip together (folding so you don't over mix).  Spread on cupcakes. . .there will be extra*. 
You can top each cupcake with chopped candy bars (I didn't).

Cover loosely and refrigerate until you serve them!

* Use the extra as an amazing dip for fruit or topper for pancakes.  It is light and sweet with just enough of a chocolate taste but it is not overwhelming, heavy or too rich. 
*You could also double the batch of cup cakes and not double the batch of icing.

Joanna approves of the icing!

Lydia provides the entertainment for Joanna. . .peek a boo!

I like to carry, then serve cupcakes in a cheesecake pan.  You unsnap the sides and lift it up and off so you don't get icing on your fingers.