Chicken Wings

I think I have a different post for chicken wings on my blog, but I have since found this one and it is another good one!  The wings can be fried and then "sauced" as desired.

Hot Chicken Wings
3 lbs. wings, washed and dried
2 TBL lemon pepper
4 TBL butter
1 clove garlic,  minced
1/2 c hot sauce
2 TBL brown sugar
1TBL apple cider vinegar
1/4 tsp Worcestershire sauce
peanut oil for frying the wings


Put the wings in a large bowl and sprinkle with the lemon pepper.  Let sit for a few minutes.
Place oil in deep pan for frying.  Let oil heat to 350*.  Put a few wings in the oil and cook for 12 - 15 minutes.  Drain on paper towels.
While the wings are cooking, make sauce.  In sauce  pan, mix together butter, garlic, hot sauce, brown sugar, vinegar,  and Worcestershire sauce.  Heat through and then pour over cooked wings.


Other sauce options . . .
BBQ
2 c ketchup
1/2 c dark brown sugar
3 TBL honey
2 TBL mustard
1 tsp garlic powder
2 tsp tumeric
1/2 tsp chili powder (opt)
1/2 tsp salt


Mix all ingredients together and heat.  Pour over cooked wings.

Sugar Cookies . . . for cut outs!!

I made these today too!  What fun!  And a friend needs the recipe!  My family really likes these cookies.  It is the recipe from Watkins . . .the vanilla flavoring people! (and lots of other stuff too!)


Sugar Cookies
1 1/2 c butter, softened
1 1/2 c sugar
2 eggs
1 1/2 tsp vanilla
3/4  tsp almond extract
3 TBL milk
3 3/4 c flour
1 1/2 tsp baking powder


Combine butter, sugar, eggs, milk, and flavorings in large bowl.  Mix well . . .till very smooth.  Stir in flour and baking powder.  Mix well again.  Cover with plastic wrap and refrigerate for a couple of hours or over night.
Remove from refrig a half hour or so before using.  
Roll out a portion of the dough to 1/4" thickness.  I sometimes roll a bit thicker because we like them a little thicker and softer.  A thin roll out yields a crispy cookie.  Cut into desired shapes.  Place on ungreased cookie sheet. (I line cookie sheet with parchment paper)  Bake in 375* oven for 8-10 minutes . . . till just starting to brown.  Remove from oven and cool on racks.  Cool completely before icing.

Christmas treat . . . Caramel Corn!!

Today I made caramel corn . . .first time in many years.  And here's the recipe for all to try!  It is soooo good!


Caramel Corn
1 c butter
2 c packed brown sugar
1 tsp salt
1/2 c light corn syrup
1 tsp baking soda
8 qts. popped popcorn
2 c dry roasted peanuts
Mix together, over medium heat, first 4 ingredients.  Bring to a boil and boil for 5 minutes.  Remove from heat and add baking soda.  Stir well. Pour over popped popcorn and peanuts.  Stir to coat evenly.  
Place in large roaster or baking pans and put in 200* oven for one hour, stirring every 15 minutes.
Spread on waxed paper to cool and dry.

Black Bean Soup

My Facebook friend, Wendy, posted a Black Bean soup recipe last week.  I have never made or eaten a black bean soup so I was a little intrigued by it. I tweaked it a little,  put my own spin on it, and Wayne and I both liked it a lot!  I will be making it again!

Black Bean Soup

5 strips bacon, fried crisp and crumbled 

1 finely chopped onions

2 chopped garlic cloves

2 stalks celery, chopped

1 small red pepper, chopped

3TBL olive oil.

2 c chicken stock

2 - 15 oz.cans black beans

1/2 tsp salt

1/2 tsp cumin ( I used a little more)

juice of 1/2 lemon

1 1/2TBL cornstarch, dissolved in 2 TBL water

Cook bacon, remove from pan and crumble.  Set aside.

Ina soup pot, cook onion, pepper, and celery in olive oil..  Cook till soft and translucent.  Add garlic and cook for another minute. Add chicken stock, 1/2 can of beans, salt and cumin.  Puree with immersion blender or masher.  Cook for 5 minutes.  Add remaining beans.  Heat for a minute or two.  Add cornstarch/water mixture and lemon juice.  Stir till soup begins to thicken.  Add bacon and let simmer for 15 minutes.

Apple Dumpling Roll

My mom has been an awesome cook for as long as I can remember!   :-)  And she still comes up with new recipes for me . . . and this one is a good one!  She got it from a gal in North Carolina, where my sister lives.  She sent it untitled, so after I made it, I called it Apple Dumpling Roll.  It tastes like an apple dumpling but is rolled like a jelly roll.   Oooohhhh . . . so good!

Apple Dumpling Roll

Part 1:

1/2 c melted butter

Put melted butter in a 13X9 pan and set aside.

Part 2:

2 c water (can also use 1 c water, 1 c apple cider)

2 c sugar

1/4 tsp cinnamon

Mix these three ingredients together and heat on stove, till sugar completely dissolves.

Part 3:

Peel and core about 2 c of apples.  Chop into small pieces.  Sprinkle on 1 tsp cinnamon.  Set aside.

Part 4:

1 1/2 c flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2 c shortening

1/3 c milk

Mix together flour, baking powder, and salt.  Add shortening and cut into small particles.  Add milk and mix with fork, only till  dough pulls away from the sides of the bowl.  Put on the counter and knead just until smooth.  Then roll out into a rectangle till about 1/4 inch think.  Place chopped apple on the dough.  Roll up, as a jelly roll.  Spread edges with a small amount of melted butter to help seal edges.  Slice into 8 sections.

Place slices into melted butter the prepared pan.  Pour water/sugar  mixture over the slices.   It seems like a LOT of liquid but the slices will absorb it all and make a nice sauce.  Place in a 350* oven for about 1 hour.

Serve hot with vanilla ice cream or whipped cream.

Homemade Meatballs

This is one of those things that is nice to keep in the freezer . . . grab them quickly and dinner can be started in a big hurry!  And the recipe makes about 100 meatballs, so it will make plenty . . .


Homemade Meatballs
1 lb. ground beef
1 lb. ground turkey
1 lb. ground pork
1 - 10 oz pkg. chopped spinach, thawed, drained, and squeezed of excess moisture
1/2 c grated parmesan
3 large eggs
2 TBL Italian seasoning
2 tsp. garlic powder
2 tsp salt
1 tsp red pepper flakes
1/2 c bread crumbs (panko bread crumbs work well)


Preheat oven to 400* and spray 2 rimmed cookie sheets with pan spray.


Mix together all ingredients until well incorporated, but do not over mix.
Pinch off large teaspoons of meat mixture and roll into balls.  Place on prepared
cookie sheets.  Bake for about 20 - 25 minutes.  Use immediately with your favorite sauce, either BBQ or marinara.


To freeze, cool completely, place on clean cookie sheets, and freeze for 1-2 hours.
When frozen completely, transfer to ziploc bags and place back in freezer.

Snickerdoodle Blondies

I found this recipe a few weeks ago and had time to make them today.  Very good!!!


Snickerdoodle Blondies
2 sticks softened butter
1 c sugar
1 c lightly packed brown sugar
3 oz. mascarpone cheese
2 eggs
1 tsp vanilla
1/2 tsp baking powder
1 tsp baking soda
pinch salt
3/4 tsp cream of tartar
1/4 tsp nutmeg
2 c flour


cinnamon sugar mixture of 1/2 c sugar and 2 TBL cinnamon


Prepare a 13X9 pan by greasing it with butter first, and then sprinkling cinnamon sugar all over the pan.
Mix together the butter and sugars.  Beat till well blended and smooth.  Add the eggs, one at a time, beating well after each addition.  Scrape the sides of the bowl often.  Then add the mascarpone cheese and vanilla and beat very well.
Sift together all the dry ingredients.  Add to the sugar/butter mixture a bit at a time, beating after each addition.
When well mixed, put batter into prepared pan.  Spread out evenly.  Sprinkle some of the cinnamon sugar mixture on top of batter.
Bake in a 350* oven for 30 minutes.  It might take a bit longer . . . mine did . . .due to oven differences.  But, don't over bake because the bars will get too hard and crispy.
Cool and cut into bars.  (But really good when cut when warm and served with vanilla ice cream!)

Dark Chocolate Cake with Peanut Butter Icing

Recently, someone asked me for this recipe.  I sent it to her via message, but here it is for the blog.  ENJOY!!!


Dark Chocolate Cake
Mix together:
2 c sugar
1 3/4  c flour
3/4 c cocoa powder  (if you can find dark chocolate cocoa powder, it is better!)
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
Add to dry ingredients:
2 eggs
1 c milk
2 tsp vanilla
1/2 c oil
Beat 2 minutes.
Mix together:
1/2 c boiling water
1/2 c hot coffee
Add to mixture.  Beat slowly.  Batter will be thin!!


Pour into 2 - 9" round cake pans that have been greased and floured.  (Or you can use a 13X9)  Parchment paper on the bottom of pans helps get the cake from the pan when done baking.
Bake at 350* for about 30 minutes, up to 40 minutes if you use a 13X9. (when cake springs back when lightly touched.)
Remove from oven and let cool for about 10 minutes before removing from pan(s).  Remove from pan, to a cooling rack, to cool completely.
When cake is COMPLETELY cool, frost with the peanut butter icing.


Peanut Butter Icing
1 c smooth peanut butter
1/2 c soft butter
Beat together till very smooth!  Then add:
3 1/2 - 4 c powdered sugar
1/2 c milk
Beat for several minutes, till very smooth and spreadable.
Spread on cake . . . serve!  Yummy!

Coconut Cream Pie

This past week, I was in Lancaster, PA for a teacher's conference.  One thing that is true about Lancaster is good food.  And one of the places where we ate, Dienner's, I had a piece of really good coconut cream pie.  It reminded me of my own and the recipe that  good friend, Judy Swinehart, gave me years ago.  It might come in handy during this upcoming holiday season!


Coconut Cream Pie
2 baked, cooled 9" pie crusts
12 oz Cool Whip (I actually do use Cool Whip brand for this as is holds up better)
2 pkgs. Dream Whip (prepared according to box directions)
2 c half and half
2  -  3 oz boxes coconut cream pudding
1/2 pkg (7 oz) shredded coconut


Make Dream Whip according to pkg. directions.  To the prepared Dream Whip add half and half, pudding mix, and most of the coconut.  Put into pie shells. Top with Cool Whip and sprinkle with remaining coconut . . .that has been toasted lightly in the oven.  If you want a really full, thick pie, make 1 1/2 recipes and put into 2 crusts.
**Note - You can make your own homemade whipped cream for this pie and it is delicious! But,it breaks down more quickly . . .so you'll have to eat the pie soon after it's made . . . too bad!!

Traditional Pumpkin Pie

This recipe comes in response to a request from my friend, Deb!  This is the recipe I used when I was baker at Anderson's Market in Little York.  We sold many, many pumpkin pies!  So, Deb, hope this works for you!!!


Pumpkin Pie


1 can pumpkin   ( I think it is 28 oz.)
2 - 12 oz cans evaporated milk
4 eggs
1 1/2 c sugar
2 TBL flour
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
2  9" pie shells, unbaked
Preheat oven to 450*.
Mix together all ingredients.  Beat till well blended and smooth.  Divide between 2 pie shells.   Bake 20 minutes.  Reduce heat to 350*and bake another 40 minutes, or until knife inserted in center comes out clean.  (Cover edges with aluminum foil if they are getting too brown before filling is done.)  Cool completely on a cooling rack.

Chicken Florentine

This is a yummy chicken casserole that serves 8- 10 people.  It is easy to make and "travels" well.  (But ,it is not really a very health conscious meal . . . mayonnaise, sour cream, cheeses, butter).  I have not tried it with the lower fat or healthier versions of these foods so I don't know how it would be with them.


Chicken Florentine
2 - 10 oz pkgs. frozen spinach, thawed, drained, and squeezed 
6 chicken breast halves (about 4 lbs.)  cooked, boned and shredded
2 can cream of mushroom soup
1 c mayonnaise
1 c sour cream
2 c sharp cheddar cheese, shredded
2 TBL fresh lemon juice
1 tsp curry powder
salt and pepper to taste
1/2 c white wine (or chicken broth)
1/2 c parmesan cheese (fresh grated is best)
1/2 c soft bread crumbs
2 TBL melted butter


Mix together spinach and chicken.
In a medium bowl, mix together the soup, mayonnaise, sour cream, cheese, lemon juice, lemon juice, curry powder, salt, pepper, wine (or broth).  Whisk together to make a sauce.  Mix together the spinach/chicken mixture with the sauce.  Place into an pan sprayed 11X 7 casserole dish ( or 2-9" square pans).  
Mix together the bread crumbs and parmesan cheese.  Add the melted butter and then sprinkle over the top of the casserole.  Bake at 350* for 30 -40 minutes . .. until bubbly and golden brown.

Deluxe Macaroni and Cheese

This recipe is for my friend, Tina.  She asked for this recipe!!  She is a great cook, she just doesn't know it yet!!!


Deluxe Macaroni and Cheese
2 c 4% small curd cottage cheese
1 c sour cream
1 egg, lightly beaten
3/4 tsp salt
pepper to taste
2 c shredded sharp cheese
1  7oz pkg. elbow macaroni, cooked and drained
paprika (optional)
Mix together the first 5 ingredients.  Mix well.  Add cheddar and mix again.  Finally, add cooked macaroni.
Mix again.  Pour mixture into greased 2 1/2 qt. casserole.
In a separate bowl, melt 1/2 stick of butter.  Mix with 1 c panko bread crumbs.  Sprinkle over the top.  Bake, uncovered,  at 350* for 30 minutes.  Sprinkle with paprika, if desired.

Pizza Chicken Roll ups

And here's another recipe . . .just to catch up!!!  Easy, tasty, and a kid pleaser!!


Pizza Chicken Rolls Ups
4 boneless, skinless chicken breasts
pepperoni
sliced mozzarella cheese
pizza sauce


Pound chicken breasts to 1/4" thickness.  Place pepperoni and cheese on chicken breast.
Roll up and secure with a toothpick.  Place in greased baking dish.  Spoon pizza sauce over the top of the chicken rolls.  Cover and bake at 350* for 40 - 45 minutes.  Uncover and 
sprinkle with a bit more cheese.  Bake another 5 - 10 minutes or until cheese is melted!
This is great served with garlic bread and a green salad!!

Sweet Potato Casserole

Wow . . .it has been over a week since I posted a recipe.  So here's one that comes to mind as a seasonal favorite!  One of Wayne's very favorite things . . .a must for Thanksgiving dinner!  


Sweet Potato Casserole
3 c mashed sweet potatoes
2/3 c sugar
2 eggs
1/2 c evaporated milk
1/2 c melted butter
1 tsp vanilla
Mix these together and put in casserole dish.
Topping:
1 c brown sugar
1/2 c flour
1/2 c melted butter
1/2 c chopped pecans (optional)
Mix topping ingredients together and sprinkle on top of sweet potatoes.
Bake for 45  - 50  minutes at 350* . . .till hot, bubbly, and lightly browned.


This makes quite a large casserole.  It is also very good warmed up the next day!

Buffalo Chicken Soup

Those who read my blog are going to think I only ever cook spicy food.  Well, you would be partly correct.  Everyone at our house likes hot and spicy, so I love to prepare it.  Here is a recipe for a spicy soup . . .it is a favorite of my guys!


Buffalo Chicken Soup
1/2 c melted butter
3 stalks celery (finely chopped)
1 small onion (finely chopped)
1/4 c flour
3/4 c half and half
3 c water
1 chicken bouillon cube (or you can use 3 c chicken broth...instead of water/bouillon cube)
2 c chopped chicken
1/4 - 1/2 c hot sauce (Frank's Red Hot is my favorite)
1 1/2 c shredded cheddar cheese
salt and pepper to taste
Put melted butter, celery and onion in large pot.   Saute' until tender . . 3-4 minutes.
Add flour and cook another 1-2 minutes, so flour absorbs butter and cooks.
Slowly add half and half and water (or broth) into butter/flour mixture.  Add the bouillon cube, chicken, hot sauce, and cheese.  Season with salt and pepper.  Reduce heat to medium low and simmer for about 10 minutes, stirring frequently.  Serve with a dollop of sour cream and some extra shredded cheese.

Oreo Crunch Brownies

Keith wanted to make a new recipe with Oreos and brownies . . . this is what we came up with.  It is a good recipe . . .tender and chewy . . . it's a keeper!

Oreo Crunch Brownies
1 c butter
1/2 lb semi sweet chocolate chips
3 oz unsweetened chocolate, chopped into small chunk
3 eggs
1 1/2 tsp instant coffee granules (dissolved in 2 TBL hot water)
1 tsp vanilla
1 c + 2 TBL sugar
1/2 c + 2 TBL flour
1/2 TBL baking powder
1/2 tsp salt
2 c coarsely chopped Oreos (fairly large chop)
Preheat oven to 350*.  Butter and flour a 13X9 baking pan.
Melt butter and both chocolates together, in the microwave, till smooth and melted.  Do it a little at a time as chocolate will burn!  Allow to cool a bit.
In a large bowl, mix together eggs, coffee, vanilla, and sugar.  Blend chocolate mixture into the egg mixture.  Cool to room temperature.
In a separate bowl, sift together 1/2 c  flour, baking powder and salt.  Add to the chocolate mixture.
Chop Oreos and mix with remaining 2 TBL flour.  Add Oreos/flour mixture to the batter.
Pour batter into pan.  Smooth the top and place in oven.  Bake for approximately 30 minutes but watch very carefully.  They may not take the full time . . . the first time we made them, they did not take as long as original  recipe stated.  Do the toothpick test . . . do not overbake!  Remove from oven and let cool completely.  Refrigerate, covered tightly with plastic wrap, until cold.  Cut into squares when chilled.

Gingerbread with Lemon Sauce

I was "chatting" with a friend a few days ago and she mentioned that she was making gingerbread with lemon sauce.  It made me think back to the days when my mom made this.  Sounds like a "flashback" to me!  Thanks for the reminder, Candy!!
Gingerbread with Lemon Sauce

Cake: 1 3/4 cups flour 1 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground ginger 1/2 teaspoon cinnamon 1/4 teaspoon grated nutmeg 6 tablespoons butter 2/3 cup brown sugar 1/2 cup molasses 1 egg 1/2 teaspoon vanilla 2/3 cup boiling water

Grease an 8 inch square pan. Preheat oven to 325 degrees F. Mix the flour, baking powder, soda, salt, and spices together. Cream the butter, gradually add the brown sugar and cream thoroughly. Stir in molasses. Beat egg until thick, and beat into the creamed mixture. Stir in the vanilla. Add the dry ingredients to the creamed mixture a third at a time, mixing well after each addition. Gradually add boiling water, stirring after each addition. Turn into prepared pan. Bake for about 50 minutes. Serve warm with lemon sauce. Lemon Sauce: 1/2 sugar 1 TBL cornstarch 1/8 tsp salt 1/4 tsp freshly ground nutmeg 1 c boiling water 1 TBL butter 1 tsp lemon zest 1 lemon, juiced Mix together the sugar, cornstarch, salt, and nutmeg.  Add boiling water, a little at a time, mixing well after each addition.  Simmer over low heat till thickened.  Remove from heat. Add butter, zest, and lemon juice.  Serve warm sauce over warm cake!  Yummy!

Apple Crisp

I sent my FL brother a surprise . . . a 1/2 bushel of NY apples . . . he says you can't get good apples in FL!  He has been enjoying them immensely!  And here is his recipe for apple crisp!  He has made it twice . . . now I think I will try it!

Apple Filling

6-8 medium to large apples, peeled, cored and sliced (Northern Spies are the best!)

1 cup white sugar

1 tsp flour

1 tsp cinnamon

1/2 cup water combined with 3TBSP Lemon Juice

Crumble Topping 

1 cup quick-cooking oats

1 cup all-purpose flour

1 cup packed brown sugar

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup butter, melted

Place the sliced apples in a large bowl.  Mix the white sugar, 1 tablespoon flour and cinnamon together and stir. Combined apples with sugar mixture. Pour mixture into a 9x13 inch pan. Pour water/lemon juice evenly over all.

Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.

Bake at 350 degrees for about 45 minutes.

If you like more topping like I do you and make 1 1/2 times the crumble ingredients and use it all!!!

Turkey Casserole

Thanksgiving turkey . . . leftovers . . . what to do with them??  Here is a great recipe that my sister gave me several years ago . . . I have tweaked it a bit and it is one of the few casseroles that Wayne really likes!


Turkey Casserole


5-6 c cooked, cubed turkey
1 can cream of mushroom soup
1 -16 oz. sour cream
1/2 c shredded sharp cheese
1 bag Pepperidge Farm Stuffing mix 
(all or part of the bag, depending on how much topping you want)
1 stick melted butter
Mix together the turkey, soup, and sour cream.  Put in a large casserole dish.
Sprinkle the shredded cheese on the turkey mixture.
Mix together melted butter and stuffing mix.  Pour over turkey mixture.
Bake in a 350* oven for 45 -  60 minutes . . .until bubbly.


**Note - Sometimes I make my own small bread cubes instead of stuffing mix.

In Memory of my Dad!

This was one of Dad's favorite meals!  It was always a family favorite too!  There was something about walking into the house after church on Sunday and smelling this wonderful Sunday dinner . . .ready to serve!   Still a favorite today!

Pot Roast with Veggies


3-4 lb beef roast
8-10 whole carrots
6-8 scrubbed potatoes (or peeled, if preferred)
4 - 5 peeled onions
salt and pepper to taste
1 can golden mushroom soup
1/4 c ketchup


Put meat and vegetables in large roasting pan.  Mix together soup and ketchup.  Pour over meat and veggies. Roast in 325* oven for 3-4 hours.  Works great to put in the oven before church and come home to dinner . . .all ready!  

Spaghetti Salad

My brother sent me this recipe.  I have never had it or made it but it sounds interesting to me so here it is!  Let me know if you have had it or made it!  I will be making it sometime soon!  Thanks, Paul!!


Spaghetti Salad
1 lb spaghetti, broken, cooked and drained
1 English cucumber, cut into small  dice
1 handful scallions, chopped (more or less to taste)
1 16 oz jar Marzetti Slaw Dressing
1 TBL original flavor Suddenly Salad (more or less to taste) Use cautiously . . .it is salty!
Combine all ingredients and mix well.  Cover and let sit for at least an hour in refrigerator.  
Over night is better!  Serve cold as side to almost any meal!!!

Apple Cider Pound Cake

I have never tasted this cake but there is one baking in my oven even as I post.
The recipe came from my friend, Laurel.  She said it was a good one!  So, I am trying it and so can you!  It smells good and the batter was tasty too!


APPLE CIDER POUND CAKE
3 c. sugar
1 ½ c. butter
6 eggs
3 c. all-purpose flour
½ tsp. salt
½ tsp. baking powder
1 tsp. ground cinnamon
½ tsp. ground allspice
½ tsp. ground nutmeg
¼ tsp. ground cloves
1 c. apple cider
1 tsp. vanilla extract


ICING:
½ c. sugar
¼ c. butter
¼ c. buttermilk
½ tsp. vanilla extract
¼ tsp. baking soda


In a large mixing bowl, cream sugar and butter.  Add eggs, one at a time, beating well after each addition.  Stir together all dry ingredients; set aside.  Combine  cider and vanilla.  Add dry ingredients alternately with cider mixture to batter.  Mix until well blended.  Spoon into a greased 10-in. angel food cake pan or fluted tube pan.  Bake at 325 for about 1 hour and 10 minutes or until cake tests done.  Meanwhile, combine all icing ingredients in a saucepan.  Bring to a boil; reduce heat and simmer 10 minutes.  While cake is warm, drizzle 1/3 of the icing over cake.  Serve remaining icing over individual cake servings, if desired.




Post Script . . .added the next day . . . this cake is sooo good!  Very moist and just really yummy!

Mushroom Casserole

My brother, Paul, requested this one!  So, here it is!
It's one of those "special occasion" dishes!


Mushroom Casserole
1/2 small onion
2 boxes mushrooms, cut in half
1/4 c butter
Brown these in a deep skillet.
Add:
6 sliced bread, cubed
Mix well.  The bread will absorb the moisture from the mushrooms.
Then add:
1 c sour cream
8 oz. mozzarella, shredded
8 oz monterey jack cheese, shredded
salt/pepper to taste
Mix all together.  Reserve a little of both cheeses to put on top. Place mushroom mixture in deep baking dish..
Top with reserved cheeses.  Sprinkle with paprika,  Bake at 350* for about 30 minutes . . until bubbly.  

Homemade Fresh Salsa

Yesterday I posted a taco soup recipe.  So, to keep a theme going, here is a recipe for a fresh salsa!  It is absolutely delicious!  Compliments of an Italian friend!  Thanks!


Salsa
2 large green bell peppers
1 large vidalia onion (or any sweet onion)
2 large tomatoes
2 small jalepeno peppers
2 red hot cherry peppers
2 limes
2 cloves garlic (more if desired)
fresh cilantro
1 TBL salt
1 TBLS sugar


Cut peppers, onion, tomatoes, and garlic into small dice.  Place in bowl.
Cut limes in half, squeeze juice over diced vegetables.
Add salt and sugar.
Add 1/2 c fresh chopped cilantro.
Mix together well.  Let chill in refrig for several hours. 
Best if let chill over night!


**Note . . . We like our salsa quite spicy so I have used hotter peppers in this. . .  (habaneros etc.)
Your choice of pepper determines heat of salsa!

Taco Soup

My family enjoys hot and spicy foods.  Here's a soup, good for cooler weather, that you can make a little spicy or a lot spicy . . . your choice!  And the beauty of this recipe is that it has only 5 ingredients . . .EASY, EASY, EASY!!!


Taco  Soup
1 lb. browned ground beef (ground turkey works too!)
6 cups beef broth
1 envelope taco seasoning
1 can (28 oz)  diced tomatoes
2 cups salsa (mild, medium, hot . . .you decide!)


Put all ingredients on a large soup pot.  Heat to just below boil.  Lower heat and simmer for 15 - 20 minutes.


Serve with shredded cheese and a dollop of sour cream.  Corn muffins or tortilla chips go well with the soup.  And if you want it spicier yet, a few shakes of hot sauce will help!!!

Homemade Applesauce

I have made applesauce so many times over the years . . .but today I made it a little differently.  And it was so good.  This is just a general explanation but it's so easy . . .not too many directions needed!


30 - 40 apples (I used a mixture of Empires and Cortlands)
sugar to taste 
cinnamon to taste


Peel and quarter the apples.  Place in large stock pot and cook over medium heat till apples break down and get very soft.  Remove from heat and let rest for a few minutes . . . to cool a bit.  Use a potato masher to break apples down to a chunky sauce.  Add sugar and cinnamon as desired.  (I used about 1/2 c sugar and 2 tsp cinnamon.)  


[Another option if you're doing a large amount of apples . . . Peel and quarter and place in deep baking pan.  Roast in the 350* oven till soft and "squishy."  Remove from oven and cool a bit.  Then mash as before.]


I served this warm with dinner and it was such a great "comfort food" feeling!  Now I need to go get more apples to do a lot more applesauce!

Recipe from a friend . . . and it's a good one!

A friend of mine posted this recipe on her facebook and I had to try it.  We had it for lunch today . .. came home from church and it was ready.  It just screams "fall dessert!"  Thanks, Juli!!!

Slow Cooker Pumpkin Pie Pudding

1 - 15 oz can solid pack pumpkin (not pie filling)

1 - 12 oz can evaporated milk

3/4 c sugar

1/2 c biscuit mix (i.e. bisquik)

2 eggs, beaten

2 TBL butter, melted

2 1/2 tsp pumpkin pie spice

2 tsp vanilla

whipped cream

Mix the first eight ingredients together.  Put in crock pot, sprayed with non stick spray, on low for 6 - 7 hours.  Serve warm with whipped cream.

**Note - I did not have pumpkin pie spice so I substituted 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp cloves.

Needed . . . recipe for really ripe bananas!!

I had three bananas that were VERY ripe!  And I didn't want to throw them away!  So, this is what I came up with!


Banana Chocolate Chip Bars


3/4 c butter
2/3 c sugar
2/3 c brown sugar
2 tsp baking powder
1/2 tsp salt
1 egg
1 c mashed bananas (2 - 3 bananas)
1 tsp vanilla
2 c flour
2 c chocolate chips




Cream butter and sugars.  Add baking powder and salt.  Beat again.
Add egg, bananas, and vanilla.  Mix till well blended.
Add flour.  Mix well  Then add chips and mix again.


Spread on a greased 10X15 baking sheet.  Bake at 350* for 20 - 25 minutes.
Cool completely.


Now, this is the recipe as I found it.  But I know Wayne enough to know that he will think it needs a good cream cheese icing on the top!  So, here is a good cream cheese icing recipe.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Cream Cheese Icing


1  8 oz cream cheese
1/4 c soft butter
1 1/2 - 2 c powdered sugar 
1/2 tsp vanilla


Beat cream cheese and butter until very smooth.  Add vanilla. Then add powdered sugar and beat till smooth.
Spread on cool bar cookies.


(**  And to put it completely over the top, add 1/4 - 1/2 c cocoa powder for chocolate cream cheese icing!!)  Yummo!!

A family favorite . . . Buffalo Chicken Wings

One of the things  that always makes my guys happy is buffalo chicken wings . . . and they like them hot!  But I don't necessarily like frying them . . . too much grease and the house smells like fried food . . . So I found this recipe and it really works!

Buffalo Hot Wings (not fried)

1 c flour

1/2 tsp cayenne pepper

1/2 tsp paprika

1/2 tsp salt

20 chicken wings 

Mix together the dry ingredients.  Put in a large plastic zipper bag.  Add part of the wings and shake to coat.  Repeat till all wings are coated.  Cover with plastic wrap and refrigerate for 2 hours.

After 2 hours, place the wings on an aluminum covered cookie sheet that has been generously sprayed with non-stick spray.  Bake in a 400* oven for 40 - 50 minutes, turning a couple of times.   

While the wings are cooking, prepare the hot sauce.

1/4 c butter, melted

1/4 hot sauce  (I prefer Franks)

2 dashes black pepper

1 tsp. garlic powder (more if a more garlic flavor is preferred)

Mix these ingredients together.  Toss the cooked wings in the sauce and serve with celery and bleu cheese dressing!!

Another New Recipe . . . it was a hit!

1. 
   
   The fall season is upon us and with it comes a great apple crop!  I tried a new recipe this week using some of those wonderful NY apples!   I love the fall . . .and the change of "recipe season!"
   
   
   Apple Pie Bars
   Crust:
   21/2 c flour
   1/4 tsp salt
   1 c butter
   1 egg
   milk (about 2/3 c)
   Combine flour and salt.  Add cold butter with pastry blender. (I used my food processor.)
   Separate the egg, reserving the white in a separate bowl.  Put the yolk into a measuring cup and beat slightly.  Add enough milk to make 2/3 c.  Add slowly to flour mixture to make a sticky dough.
   Divide dough in half.  Shape into a disc and wrap in plastic wrap.  Chill at least 30 minutes, longer is better!
   
   
   Filling:
   1 3/4 c corn flakes (crushed fine)
   8 c peeled, sliced apples I used Empires, would also recommend Cortlands)
   3/4 c sugar
   1 1/2 tsp cinnamon
   1/2 tsp nutmeg
   Preheat oven to 350*.  Take one half of dough.  Place on waxed paper that has been lightly floured.  Roll out dough to fit 10 1/2 X 15 " cookie sheet.  Make sure to go up sides.  Lift dough with waxed paper and flip onto cookie sheet.   Pour the crushed corn flakes on crust.
   Mix together apples, sugar, and spices.  Place on top of corn flakes.
   Repeat crust-rolling process with other piece of dough.  Cover apples and then seal the edges with a fork, making sure it is sealed all the way around.
   Using reserved egg white, which has been stir till foamy, brush on top of top crust.
   Mix together 2 TBL sugar and 1/2 tsp cinnamon.  Sprinkle on top of pastry.
   Bake for about 50 - 55 minutes, till golden brown.  Remove from oven, cool completely and then glaze.
   
   
   For glaze, mix together 2 c 10X sugar, 2 TBL milk, and 1/2 tsp vanilla.  Mix till smooth and drizzle on completely cooled bars.