Super Pasta Salad

1 pkg Tri-colored Rotini, cooked, drained
2 large carrots, peeled, chopped into bite-sized pieces
1 large cucumber, peeled, chopped into bite-sized pieces
1-2 tomatoes, chopped into bite-sized pieces
1-2 cups shredded mozzarella cheese

Combine above ingredients in a large bowl.  Just prior to serving, pour ranch dressing generously over it, and sprinkle Hidden Valley Ranch Fiesta Ranch Dip dry mix generously on top of that, then stir to coat evenly.  Add more ranch dressing or Fiesta Ranch Dip dry mix to taste.  (I would use an entire small bottle of ranch dressing, and probably half to three-quarters of a large bottle; and then half to three-quarters of a Fiesta Ranch Dip mix packet.)

Refrigerator Bran Muffins

2 cups boiling water

Pour over:
2 cups quick oats
2 cups bran flakes cereal
2 cups All Bran cereal
Let stand until luke warm.  (Really does need to cool off.)

In a separate bowl, cream together:
3 cups sugar
4 eggs, beaten
1 cup vegetable oil
3 Tbsp cinnamon
1 Tbsp vanilla
5 tsp. soda
1 tsp. salt

When cereal mixture reaches room temperature, add creamed mixture and blend well. 
Add 5 cups flour, alternately with 1 quart buttermilk, stirring until well blended.
Store in refrigerator in ice cream bucket with holes punched in the lid.  Stores for 3-4 weeks.  Makes approximately 6 dozen regular sized muffins.  Grease muffins tins.  Cook for 20-25 minutes at 375 degrees.

Belgian Waffles

Preheat waffle iron.

Whisk together in large bowl:
1 3/4 cup flour
1 T. baking powder
1 T. sugar
1/2 t. salt

Thoroughly blend in a separate bowl:
3 eggs
1/2 to 2 sticks butter, melted (this affects crispness of waffle and size of waistline)
1 1/2 cup milk

Make a well in center of dry ingredients, and pour in wet ingredients. Combine with a few swift strokes of the whisk. If desired, may gently stir in any of the following:
1 cup sharp cheddar, shredded (4 oz.), 3/4 cup finely chopped bananas, 3/4 cup fresh or thawed strawberries, blueberries or raspberries, 1/2 cup of any of these: raisens or any finely diced soft dried fruit, finely chopped toasted walnuts or pecans, crumbled cooked crisp bacon, or 1/4 cup flaked dried coconut.

Belgian waffle makers cook very quickly. Check at 3 minutes. Serve immediately to retain crisp texture, or keep in warm oven directly on rack. Makes 4 - 5 small waffles. They are very filling.

Serve as savory or sweet.

Rice-a-Munee (Food Network, Guy's Big Bite)

2 cups basmati rice
1 lb. spaghetti noodles
3 T. butter
1 T. e.v.o.o.
1 small yellow onion, chopped
1 red bell pepper, chopped
1 clove garlic, minced
3 slices prociutto, chopped
1/2 cup white wine
3 cups chicken broth (or eliminate white wine, and use 3 1/2 cups broth)
handful frozen peas

Heat liquid in microwave.
Heat oil and buter in sauce pan until bubbly. Add rice. Break pasta into 1" pieces and add to pan. Stir and allow some browning, but don't let it burn. Add onions, peppers, garlic and prociutto. Stir and watch pasta for burning. Add liquid, cover and simmer 'til rice is tender (about 18-20 minutes). Add peas last few minutes of cooking.

Serve as a side with chicken or fish.

Bread Pudding

The secret to this recipe is to use quality ingredients. Artisan bread or any good, dense bread, a good, mild honey rather than a dark, strong honey, real vanilla extract, fresh eggs, all add to the flavor and texture. It isn't necessary to use whole milk, but it does make a richer custard.

Ingredients:
2 cups day old bread, cubed
1/4 cup honey
2 T. butter
1/8 t. salt
2 eggs, beaten in 1 cup pyrex measuring cup
1 t. vanilla
1 2/3 cup hot milk (not scalded or boiled)
1/2 cup raisens or craisens (optional)
Nutmeg

Directions:
Preheat oven to 350 degrees. Place pan of water (large enough to hold your baking dish) in heated oven. The water should only come up half way or less on the baking dish. You can determine this by holding the empty baking dish or pan in the pan of water before putting it in the oven.

Place bread cubes in small baking dish. Sprinkle craisens evenly over bread.
In microwave, heat milk, butter, honey and salt in 2 cup pyrex measuring cup.
Whisk (or stir briskly with a fork) the eggs while you pour in a small steady stream, the hot milk mixture into the eggs. Then pour the egg and milk mixture slowly back into the the remaining milk, stirring as you go. Stir in the vanilla and pour over the bread. Sprinkle with nutmeg and bake in pan of hot water for 30 - 40 minutes, until custard is set. Test with clean knife inserted about an inch from edge of pan. It should come out clean.

This recipe can be increased. The idea is to use large enough containers to allow for the gradual incorporation of the eggs into the hot milk, pouring back and forth, and the pan of water always accomodating the baking dish or dishes, as you can bake individual puddings in oven safe ramakins.

Heavenly Delight

2 pkgs. (3 oz.) lemon or lime jello
1 1/2 cups sugar
2 cups boiling water
2/3 cup fresh lemon juice or lime juice w/small amount of lemon
1/4 tsp. salt
1 1/2 tsp. lemon zest
3 1/3 cups (2 cans) evaporated milk, chilled overnight
2/3 cup melted butter
4 cups crumbled graham crackers (22 full crackers)

Add jello, sugar, salt to boiling water, stirring until dissolved.
Add lemon juice and zest. Chill in 1 qt. bowl until syrupy.
Crumble the graham crackers in a gallon ziplock bag. Pour melted butter into bag with crackers and mix and tumble until evenly distributed. Spread half of cracker mixture in bottom of 9x13 pan. You can use a larger pan and it will not threaten to spill over the edge. Key word: threaten.
Whip milk in very large chilled bowl, then whip jello mixture separately. Fold jello into whipped milk. Jello will tend to sink, so gently fold it up into milk until well blended. Pour over graham crackers in pan and top with remaining crackers. Chill for an hour or more before serving. May also be frozen.

1 to 24 servings, depending on your appetite - and self control. This was a favorite dessert of mine, growing up.

Fresh Fruit Salad

1 lb. strawberries, halved
2 cups kiwi, chopped to similar size
1 cup cantelope, chopped to similar size
fresh mint leaves

Dressing:

1 1/2 T. honey
zest and juice of 1 lime

Pour dressing over fruit and toss. Chop 1 1/2 Tbs. fresh mint leaves, and fold into salad just before serving.

Spicy Coleslaw

1/4 cup sour cream
1/4 cup mayonnaise
1 lime, juiced
1 Tbs. hot sauce (or to taste)
1 (16 oz.) package coleslaw mix (recommended Dole)
salt and freshly ground black pepper

In large bowl whisk together sour cream, mayonnaise, lime juice and hot sauce. Place in refrigerator for 1 hour before serving. Just before serving, add coleslaw, blend and toss to coat. Season with salt and pepper. Great as a side or an addition to pulled pork sandwiches.

Lemon Water

5 quarts water
3 cups sugar
1 T. citric acid (from pharmacy)
1 T. lemon extract
lots of crushed ice
fresh lemon slices to float in punch bowl

Stir to dissolve sugar. This is incredibly delicious and refreshing. Just ask Whitney.

Dave's Original BBQ Sauce

1 (8 oz.) can tomato sauce
1/2 cup honey
1/8 cup white vinegar
1 T. molasses
2 t. salt
2 t. paprika
1 1/2 t. liquid hickory smoke
1 t. onion powder
1 t. dry mustard
1/2 t. cinnamon
1 pinch ginger

Whisk together. Keeps well in fridge. This is my favorite BBQ sauce. I love that I always have the ingredients on hand. (Printed with permission from Hollee.)

Tips for Using Up Left-Overs

My methods for using up left-overs include, but are not limited to:

* scrambling eggs, throwing in the left-overs and melting cheese on top!  (Always a crowd pleaser, and you can hide a lot of stuff under cheese and between eggs.)
* throwing the left-overs inside of a quesadilla.  (Pretty much the same idea as with the scrambled eggs.)
* throwing the left-overs inside of the dough of a cresent roll and baking up according to the directions. (Everything's better wrapped in a cresent roll!)
* announcing that we are eating at LEFTY'S, and letting my family order from what's available on the "menu."
* and, when the left-overs are questionable, giving it to the dog.

This goes for anything from vegetables, to meats, to rice & pasta, and even includes using up sauces.

Delicious, Easy Cornbread

This is just as easy and much better than the little blue box mix. Plus, you can make it low-fat with applesauce instead of oil!

Cornbread

2 eggs
1 cup sugar
2 cups buttermilk (or 2 tablespoons vinegar mixed with 2 cups milk)
2 cups flour
1 cup cornmeal
1 cup oil (or 1 cup applesauce plus 1 tablespoon oil)
2 teaspoons baking soda
1 teaspoon salt

Directions
Preheat oven to 400 degrees. Mix eggs, sugar, and buttermilk. Add the rest of the ingredients and mix well. Pour in a greased 9x13 pan and bake for 15-20 minutes or until the middle feels firm and not liquidy beneath the surface.

Sparkling Peach Drink

Frozen sliced peaches
Martinelli's Sparkling Cider
Fresh mint leaves

Blend peaches; pour about 1/2 cup into glass or goblet. Add sparking cider and garnish with mint leaf. Looks beautiful and tastes so good you'll want a refill.

Hawker Family Fruit Sherbet

3 oranges, juiced
3 lemons, juiced
3 bananas, chopped
3 cups sugar
1/4 t. salt
6 cups milk
1 t. vanilla

Mix fruit juices, bananas, salt and sugar. Stir until sugar is dissolved. Add milk and vanilla and freeze.

This was made in a hand-cranked ice cream maker and served at many picnics on Grandma Rose Hawker's front lawn. It is sooo good!

Hot Fudge Sauce

4 (1 oz.) squares semi-sweet chocolate (or the equivalent in chocolate chips)
2 T. butter
1 (14 oz.) can sweetened condensed milk
1 t. *vanilla
dash of salt

In heavy saucepan over low heat, melt chocolate and butter; add remaining ingredients. Stir constantly (about 5 minutes) until sauce is slightly thickened. Serve warm over ice cream.

To reheat: In small saucepan over low heat, combine desired amount of sauce with small amount of water. Stir until heated through.

*May substitute vanilla with 1/2 - 1 tsp. peppermint extract.

Vanilla Ice Cream

This recipe came to us from Sharon Carson, Boise, ID. We used to buy our milk from Carsons when we lived there.

4 eggs
2 1/4 cup sugar
5 cups milk
4 cups cream (you can tell they had cows)
4 1/2 tsp. vanilla
1/2 tsp. salt

Add sugar gradually to beaten eggs. Continue to beat until mixture is very stiff. Add remaining ingredients and mix thoroughly. Pour into gallon freezer and freeze as directed

Quick and Easy Frozen Dessert

One gallon pineapple sherbet
small pkg frozen raspberries
1 banana quartered lengthwise and chopped
1/2 cup nuts, chopped (pecans or walnuts)

Soften sherbet, stir in fruit and nuts; freeze in plastic container.

Use your imagination to make variations of this. Served with a Pepperidge Farms cookie, it is a desert worthy of guests, but easy enough to enjoy anytime. Can also be used as a base for slush.

Fresh *Peach Ice Cream

2 cups blended peaches
2 cups sugar
3 T. orange juice concentrate
1 pint whipping cream
1 can condensed milk
milk to fill 4 quart ice cream freezer to fill line
Freeze as directed.

*Variation: substitute raspberries for peaches. Use lemonade concentrate in place of orange.

Aunt Connie's Potato Salad

This salad is best made ahead and is even better the next day. Serves a crowd

Ingredients:

8 hand-picked medium potatoes
1 dozen eggs,
6 ribs celery
1 large red onion
1 dozen sweet midget pickles (Del Monte)

Directions:

Bring to a boil in a large pot, whole, unpeeled potatoes and eggs. Cook on medium heat until the potatoes are firm but easily pierced with a fork (about 30 minutes after bringing to a gentle boil). Drain; run cold water over eggs to cool; chill potatoes and eggs separately in fridge.
Dice celery, onion and pickles; mix together in small bowl; cover and refrigerate.
(I like to do that much the day before or at least hours before assembling the salad.)

Peel and dice 9 or 10 eggs into a separate bowl. Peel and dice the potatoes into large salad bowl, a couple at a time, seasoning as you go with salt and pepper, adding the celery, onion and pickle mixture and eggs, as you go. So you're sort of layering the ingredients, which will make it easier to mix it altogether with the dressing. This makes a large salad. Reserve two or three eggs to slice and place on top of the salad as a garnish.

Dressing:

3 cups mayonnaise (can use part sour cream)
1 1/2 - 2 tsp. prepared mustard
3 Tbsp. juice from pickles (more or less)

Gently fold dressing into salad. Garnish with sliced eggs and paprika.

Note: If you make it the day before, you may want to wait to add the garnish; gently stir and if needed, add a little more mayo to moisten before topping with garnish.

On Parenting

I think it's important to be kind and loving to my kids, but I also think they should be just a little bit afraid of me.

Turkey Gravy

Turkey Gravy
Chicken broth
Flour or corn starch
Neck meat
Boil turkey neck and giblets with salt and pepper. Shred neck meat, throw giblets in garbage. Add chicken broth to turkey broth and drippings. Add neck meat. Bring to a boil. Add flour or corn starch to some water, then add to boiling broth mixture to thicken. Boil until desired thickness.

Sweet Potatoes

Sweet Potatoes
1 ½ lbs (approx. 2 medium) sweet potatoes, peeled & cubed. Cook 25-30 minutes in water. Drain water and add:
½ cup sugar
½ cup milk
1 egg
3 Tbsp. Butter cubed
½ tsp vanilla
Stir to break, but not mash. Pour into a 2qt. buttered casserole.
Crumb Topping
½ c. brown sugar
1/3 c. flour
2 Tbsp. Butter
½ c. pecan pieces
Sprinkle crumb mixture onto sweet potato mixture. Bake @ 350 for 25 minutes.

S'more Bars

S’more Bars

Ingredients:
4 c. graham cracker cold cereal
4 c. chocolate puff cold cereal
1 10-ounce package marshmallows
5 T. butter

Directions:
Melt butter in large pot over low heat. Add marshmallows and stir until completely melted. Remove from heat and add both cereals. Stir with a large spoon until thoroughly mixed. Transfer to a greased 9 x 13 pan and allow to cool. Cut into squares and enjoy!

Mint Oreo Rice Krispie Treats

Mint Oreo Rice Krispies

1/c cup butter
1-10.5 ounce package marshmallows
8 cups crispy rice cereal
20 Oreo sandwich cookies, crushed
1/2 teaspoon mint flavoring
1/2 teaspoon green food coloring
black & white icing (optional)

Directions
Prepare a 9×13 dish with cooking spray. Crush cookies in a sealed plastic bag and set aside. Melt butter in a large pot over medium-low heat. Add marshmallows and stir frequently until completely melted and smooth. Add mint flavoring and food coloring. Mix well and remove from heat. Add cereal and crushed cookies, mixing well with a sturdy spoon.  Transfer mixture to prepared pan and press evenly. Allow to cool before cutting into squares. Decorate with icing and serve.

Stuffing

Stuffing
1 Bag of unseasoned stuffing
1 cup sauteed onion
½ cup sauteed sliced celery
Salt (required!)
Pepper
Sage (optional)
Butter
½ cup Buttermilk
1 cup chicken broth
Saute onion and celery in butter. Add to dry stuffing along with chicken broth and buttermilk. Add salt/pepper and sage as desired. Arrange around turkey and in turkey if desired.

Leftover Candy Cookies

Leftover Candy Cookies

1/2 cup butter
1/2 cup sugar
1/2 cup dark brown sugar, packed
1/2 cup peanut butter
2 teaspoons vanilla
1 large egg
1 1/4 cup flour
1/4 cup oats
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 cups chopped candy bars, any flavor or variety

Directions
Preheat oven to 325 degrees. Mix butter, sugars, peanut butter, vanilla and egg until fluffy. Add flour, oats, baking soda and salt and combine until dough is blended. Stir in candy bar pieces evenly. Drop heaping spoonfuls onto a parchment-lined cookie sheet and bake for 10-12 minutes, or until golden brown around the edges.

Tip: Because of the ooey-gooey nature of these cookies, I recommend using parchment paper to bake them. Once you remove the cookie sheet from the oven, you can easily lift the parchment paper directly onto your cooling rack. You’ll avoid messing up your cookies with a spatula while they are still gooey. Once the cookies are completely cooled, they will come off the parchment paper with no mess.

Green Jell-o Salad

Green Jell-o Salad
1- 3oz. pkg. Lemon Jell-o
1- 3oz. pkg. Lime Jell-o
Add 2 cups boiling water. Let cool, but not set.
Add and gently stir in:
1 large can crushed pineapple with juice
1 lb. Cottage cheese
1 c. cool whip
½ c. mayonnaise (completely optional)

Refrigerate until set. 

German Pancake

German Pancake

5 eggs
2/3 cup flour
2/3 cup skim milk
1 teaspoon salt
4 tablespoons butter

DirectionsPreheat oven to 450 degrees. Cut butter into four individual pats and place in a 9×13 baking dish. Place the baking dish into the preheating oven to allow the butter to melt and the pan to warm. (This should take 4-5 minutes, or about as long as it takes to make the batter.)

Whip eggs with an electric mixer until they are light, frothy, and lemon-colored. Add flour, milk, and salt and mix until well combined. Pour batter into prepared baking dish and bake for 15-18 minutes, or until tall, fluffy peaks have formed around the edges of the pan. Makes 4-6 servings.

Serve warm with maple syrup, butter syrup, fresh berries and cream, lemon curd, or your favorite pancake topping.

Red Velvet Cupcakes

If you’ve always liked red velvet cupcakes, you’re about to fall in love. If you haven’t cared for red velvet cupcakes in the past, this recipe is guaranteed to change your mind. The texture is so rich and velvety; the frosting is so fluffy, and the coconut adds that little sumpin’-sumpin’ that keeps you begging for more.

I couldn’t decide if I wanted to use regular shredded coconut or toasted coconut as a topping, so I tried both and had one of each. You’ll have to decide for yourself.

Red Velvet Cupcakes

1 cup shortening
1 1/2 cups sugar (minus 2 tablespoons)
2 eggs
2 tablespoons cocoa
1 oz. red food coloring
1 oz. water (use the empty food coloring bottle to measure)
1 teaspoon salt
2 1/2 cups cake flour
1 cup + 1 1/2 tablespoons buttermilk
1 teaspoon vanilla
1/2 teaspoon baking soda
1 tablespoon vinegar

Directions
Preheat oven to 350 degrees. Cream shortening and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. In a small dish, mix a paste of the cocoa, food coloring, and water. Once it is well combined, add it to the creamed mixture, followed by the salt. Alternate adding the flour and the buttermilk to the mixture, beginning and ending with the flour. Add vanilla and mix well.

In a small, separate bowl, mix the soda and vinegar together. Add the soda/vinegar mix to the cake batter and gently fold it into the batter with a spoon or spatula, but do not beat with a mixer. Pour batter in prepared cupcake liners, 2/3 full and bake for 20-22 minutes, or until a toothpick comes out clean.

For 9″ layer cake tins,  divide the batter evenly between pans and bake for 35-45 minutes.

Frosting

5 tablespoons flour
1 cup whole milk
1 cup butter (room temperature)
1 cup sugar
1 teaspoon vanilla

Directions
Mix flour and milk together in a double boiler over medium heat, stirring constantly with a whisk, until a thick paste forms. Cool mixture completely (you can use the fridge or freezer to speed it up). Cream butter at high speed until it is light and creamy. Add the sugar and blend until fluffy. Take a generous scoop of the sugar/butter mixture and add it to the cooled flour/milk mixture and blend it well. Add all of the flour/milk mixture to the sugar/butter mixture and beat until fluffy and light. Finally, add vanilla and mix well.

Toasted Coconut Topping

1-2 cups shredded, sweetened coconut

Set your oven to broil and spread a fine layer of coconut on a cookie sheet. Place the cookie sheet in the oven and attend it closely. Once you begin to see it browning, use a long spoon or spatula to stir the coconut to ensure more even toasting. When 2/3 of the coconut has reached a golden-brown color, remove the cookie sheet from the oven and allow it to cool.

Frost cupcakes with a generous portion of frosting and then dip them in a layer of coconut.

Wassail

Wassail
2 ½ c. sugar
4 c. water
10 whole cloves
2 cinnamon sticks
1- 6oz can lemonade concentrate
1- 6oz can orange juice concentrate
1 gal. apple cider
Mix sugar and water. Bring to a boil. Add spices and simmer 1 hour. Remove spices. Add frozen concentrates and water that each calls for. Add cider. Serve hot. Makes 2 gallons.
Note: May also add orange or lemon slices as garnish. This drink will make your home smell heavenly, and it tastes that way too!

Rustic Strawberry Shortcake

Rustic Strawberry Shortcake

Shortcake

2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter, melted
2 large eggs, lightly beaten
1 cup whole milk
2 teaspoons vanilla

Fruit

2 pints strawberries, rinsed, hulled and sliced
1/4 cup powdered sugar

Whip Cream Topping

1 cup heavy cream, well chilled
2 tablespoons powdered sugar
1 teaspoon vanilla

Directions
Preheat the oven to 350 degrees. Butter cake pans (I used two 9-inch round pans. 9-inch square pans work, too), then line pan with parchment paper and butter and flour the paper. The paper lining will allow you to easily remove the cakes from the pans. It will also create an crusty, rustic edge.

Shortcake: In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, stir together the butter, eggs, milk, and vanilla. Pour the mixture over the dry ingredients and stir just to combine. Pour the batter into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove the pans to a wire rack and cool for 10 minutes. Turn the cakes out of the pans and let them cool to room temperature.

Fruit: In another large bowl, mixed sliced fruit with powdered sugar and allow to sit for 10-15 minutes. A thin glaze will form around the fruit.

Cream: Put the cream, sugar, and vanilla in a chilled bowl and beat until stiff peaks form. Use medium speed and chilled beaters for best results.

Before serving, spread a layer of cream one one layer of the cake, followed by a layer of strawberries. Place the other cake layer on top and garnish with more cream and berries. Enjoy!

No Frosting Chocolate Bundt Cake

No Frosting Chocolate Bundt Cake

1 Devil’s Food Cake Mix (plus, oil, eggs, and water called for on the box)
1 cup sour cream
1 small package instant chocolate pudding
2/3 cup semi-sweet chocolate chips

Directions
Preheat oven to 350 degrees. Prepare cake mix according to the directions on the box. Add sour cream, pudding mix, and chocolate chips, mixing well. Pour batter evenly into a greased and floured bundt pan. Bake for 50-55 minutes, or until an inserted toothpick comes out clean. Allow cake to cool before removing from the pan with a rubber spatula onto a serving dish. Dust generously with powdered sugar before serving.

Key Lime Pie

I love Key Lime Pie. The end.

Key Lime Pie

Crust
1 1/2 cups graham cracker crumbs (approximately 1 sealed package)
1/3 cup sugar
6 tablespoons butter, melted
1/3 cup toasted coconut (optional)

Filling
5 egg yolks, beaten
1 (14 oz.) can sweetened condensed milk
1/2 cup fresh lime juice
zest of 1 lime

Directions
Preheat oven to 375 degrees. In a food processor, finely chop graham crackers and toasted coconut then transfer crumbs into a large zippered bag. Stir sugar into the crumbs and then add the butter. Mix everything together until the entire mixture is evenly moist. Press the mixture into a 9-inch pie pan and bake for 7-8 minutes.

In a medium bowl, beat the egg yolks. Add milk, lime juice, and zest, and blend on medium speed for a minute or two until creamy. Pour the filling into your prepared crust and bake for 15 minutes. Remove from oven and chill before serving with fresh whipped cream.

TIP: In a hurry? Use a prepared graham cracker crust. You can still add a layer of toasted coconut to the bottom for added flavor.

BONUS TIP: Use the finest grade on your cheese grater to zest your citrus. Adding the zest enhances any citrus recipe, so include it even if the recipe doesn’t call for it!

Orange Slushy Punch

Orange Slushy Punch

1 46oz. can Pineapple juice
2 cans frozen orange juice
Juice from 2 lemons
6 cups water
4 cups sugar
2  2 liter bottles of Sprite or 7-Up

Boil water and sugar until sugar is dissolved.  Mix in the rest of the ingredients, except Sprite/7-Up.  Freeze.  Add Sprite or 7-Up, "slush up" and serve.

We especially love this with Thanksgiving!

Coconut Macaroons

Coconut Macaroons

1 large bag (14 ounces) sweetened, shredded coconut
1 can (14 ounces) sweetened condensed milk
1/2 teaspoon vanilla
1/2 teaspoon almond extract
2 extra large egg whites, room temperature
1/2 teaspoon salt

Directions
Preheat oven to 325 degrees. In a large bowl, combine the coconut, sweetened condensed milk, vanilla, and almond extract with a spoon. In a medium bowl, use an electric mixer with a wire whisk to whip the egg whites and salt until you have medium-firm peaks. (Hint: It’s better to over-whip than under-whip, so if you’re in doubt, keep whipping.) Carefully fold the egg whites into the coconut mixture. Chill the dough for 10-15 minutes. Drop rounded tablespoons of the mixture onto a prepared cookie sheet (parchment or greased) and bake for 20-25 minutes, until golden brown. Cool and serve.

TIP: Take your macaroons to the next level with chocolate. Melt your favorite chocolate in a double boiler and dip half of the cooled macaroons in it, or drizzle chocolate over the top. Mmmm!

BONUS TIP: Store macaroons in the refrigerator for ultimate freshness.

Best Punch Ever

Best Punch Ever

1 can piña colada frozen concentrate, thawed
1 can orange pineapple juice frozen concentrate, thawed
1 quart water
2-2 liter bottles of lemon lime soda
1 bag of crushed ice
1 package frozen raspberries

Directions
In a large punch bowl, mix piña colada and orange pineapple concentrates. Add water and mix well. Add soda, followed by the ice. Top with raspberries and serve.

Enchalada Sauce

Combine in saute' pan over med-lo heat:

2 T. shortning
2 T. flour
2 T. chili powder,
sprinkle of garlic powder and salt.

Let bubble one minute; remove from heat; slowly add 2 cups hot water. Blend and bring to a boil. Add 2 cups grated cheese and stir until melted.

Spread sauce in pan, moisten both sides of tortilla, add filling, wrap and bake 30 minutes at 350.

Roasted Red Potatoes

Roasted Red Potatoes

2 pounds small red potatoes
3 tablespoons olive oil
1 handful fresh parsley or dill, chopped
Salt
Pepper

Directions
Preheat oven to 400 degrees. Wash potatoes and slice into quarters. Place potatoes in a plastic bag, add oil and herbs. Close bag and mix well until potatoes are evenly coated with oil and herbs. Transfer potatoes to a prepared baking dish give potatoes a generous dash of salt. Bake for 50-60 minutes or until golden brown. Add salt and pepper before serving.

No-Bake Rocky Road Cookies

No-Bake Rocky Road Cookies

2 cups sugar
1/2 cup (one stick) butter
4 tablespoons cocoa
1/2 cup milk
1 cup peanut butter
1 tablespoon vanilla
3 cups oatmeal
1 1/2 cups mini marshmallows
1 cup chopped cashews
1 cup chocolate chips

Directions
In a heavy saucepan, bring the sugar, butter, cocoa, and milk to a boil. Allow it to boil for one minute, then add peanut butter and vanilla and stir until combined. Remove from heat. Stir in the oatmeal, marshmallows, nuts, and chocolate chips. With an ice cream scoop, form balls of dough and set on wax or parchment paper until cool.

Fruit Salsa with Cinnamon Sugar Chips

Colorful, beautiful, and oh-so-tasty, this treat will draw a crowd. But that’s okay because it makes a lot. Serve it as an appetizer, a dessert, a midday munch, or a midnight snack. Or, follow my lead and do all of the above. 

Fruit Salsa

2 kiwis, diced
2 mangos, diced
1 apple or pear, diced
1 cup raspberries
2 cups strawberries, hulled and diced
1 cup blueberries
2 tablespoons sugar
1 tablespoon brown sugar
3 tablespoons jam or jelly (any flavor)

Directions
Mix all ingredients in a medium-large mixing bowl until well combined. Allow to chill in the fridge for 30 minutes to an hour. Serve with cinnamon sugar chips.

Hint: Don’t feel married to the salsa ingredients or amounts. Use whatever fruit you have on hand and mix and match as you please. You cannot go wrong!

Cinnamon Sugar Chips

10 flour tortillas
3 tablespoons butter, melted (or butter-flavored non-stick spray)
cinnamon
sugar

Directions
Preheat oven to 350 degrees. In a small bowl, combine cinnamon and sugar. Coat one side of each tortilla with butter or non-stick spray and sprinkle with cinnamon and sugar. Cut into wedges and bake on a cookie sheet for 8-10 minutes or until slightly brown and crispy.

Road Trip Chicken Salad

I used to always make this chicken salad before we'd take a road trip. I'd put it in a container and bring along some Wheat Thins and eat a salad-topped cracker every 300 yards.

Road Trip Chicken Salad

2 cups cooked, shredded chicken
1 cup mayonaise
1 cup sour cream or plain yogurt
1 tablespoon lemon pepper
2 teaspoons salt
2 tablespoons dill (use less if using fresh dill)
1 cup red grapes, halved
1 medium apple, cored and diced
1/2 cup dried cranberries
1 stalk celery, diced
3/4 cup cashews, chopped

Directions
Prepare all ingredients and then combine them together in a mixing bowl with a large spoon. Chill for about an hour before serving to set flavors. Serve on fresh croissants or simple crackers. Keeps in refrigerator 2-3 days.

Homemade Oreos

Homemade Oreos

1 package Devil’s Food cake mix
3/4 cup shortening
2 large eggs

Filling
8 ounces cream cheese
4 tablespoons butter, softened
3 1/2 cups powdered sugar
2 teaspoons vanilla or almond extract

Directions
Preheat oven to 350 degrees. In a mixing bowl, combine shortening and eggs together with an electric mixer. Add cake mix and mix together until well combined. Roll rounded teaspoons in your hands to form soft dough balls, making sure they’re uniform in size. Bake for 8 minutes, careful not to overcook. Allow to sit for a minute before removing cookies to a cooling rack.

In a large mixing bowl, combine cream cheese, butter, and vanilla or almond flavoring until silky smooth. Add powdered sugar slowly until desired thickness is reached. When cookies are completely cooled, frost the underside of each cookie and make sandwiches.

Serve with a tall glass of milk and a big smile.

Brown Bag Apple Pie

This is Ryan's classic dessert. So good and so easy!

Brown Bag Apple Pie

Crust
1 1/2 cups flour
1 1/2 teaspoons sugar
1 teaspoon salt
1/2 cup canola or vegetable oil
2 tablespoons milk

Combine ingredients and mix well with a spoon or electric mixer. Using your hands, press the dough evenly into a 9-inch pie tin.

Filling
6 cups sliced tart apples (Granny Smith are ideal)
2/3 cup sugar
2 heaping tablespoons flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Toss all ingredients together and mix until apples have an even coating of the dry ingredients. Fill your crust with the mixture.

Topping
1/2 cup flour
1/2 cup sugar
1/2 cup butter (barely softened)

Mix together with a fork until you’ve got a loose, crumbly mixture. Spread it evenly on top of the pie. Place pie tin inside a large brown paper bag (the size from the grocery store is perfect). Fold the end of the bag over and secure it closed with a few staples or paper clips. Carefully transfer the bag to a preheated 350 degree oven. Bake for 1 hour and 30 minutes. (The paper bag will create a protective shield around your pie, allowing it to cook to a beautiful golden brown without drying out or burning around the edges.) Remove from oven and allow to cool for a minute or two. Tear the paper bag open from the top, allowing the steam to escape. Serve warm or cool.

Taco Soup

1 lb ground beef, browned and drained (when I'm in a hurry, I substitute 1 can of chicken, or 1 can of beef, or whatever meat left-overs are in the fridge.)
1 medium onion, chopped
1 package mild taco seasoning mix
1 16oz. can cut corn
1 16oz. can kidney beans, drained/rinsed (I often substitute 1 can of black beans.)
1 28oz. can stewed tomatoes (or 2 cans of diced tomatoes)
1 8oz. can tomato sauce

Sautee onion and add to beef.  Stir in taco seasoning, corn, beans, tomatoes, and tomato sauce.  Simmer for 20-30 min.  (Variation: dump all ingredients--meat already cooked--into crockpot and heat on low for 3+ hours, or high for 1-2 hours).
Top with: grated cheese and sour cream. 
Serve with tortilla chips

Iced Orange Cookies

Iced Orange Cookies

2 1/2 cups flour
1 1/2 cups sugar
1 cup unsalted butter, softened
2 eggs
1 tablespoon grated orange peel
1 tablespoon fresh orange juice
1 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt

Icing
3 cups powdered sugar
1/4 cup fresh orange juice
1 tablespoon grated orange peel
Dash of ground ginger

Directions
Preheat oven to 400 degrees. In a large mixing bowl, mix butter and sugar together until creamy. Add eggs, orange peel, and juice and mix until well combined. Add in the remaining dry ingredients and mix well. Drop rounded teaspoons onto an ungreased cookie sheet. Bake for 6-8 minutes, or until lightly browned. In another mixing bowl, whisk all icing ingredients together until smooth. Cool cookies before icing.

HINT: Substitute lemon zest/peel and lemon juice for the orange counterparts in this recipe for an equally stunning cookie!

Perfect Waffles

Crispy on the outside, soft and sweet on the inside, these waffles soak up the butter and syrup for bite after bite of perfection. Trust me, you can throw out your previous waffle recipe. This one is the ultimate. 

Perfect Waffles

1 cup milk
2 teaspoons white vinegar
1 1/2 cups flour
1/2 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
4 tablespoons sugar
2/3 cup vegetable oil
2 eggs, lightly beaten
2 teaspoons vanilla

Directions
In a small bowl, stir vinegar into milk and set aside. In a medium mixing bowl, stir all dry ingredients together. Mix in the remaining wet ingredients and stir until there are no large lumps. Allow batter to sit for 15-20 minutes while the waffle iron heats. Pour batter onto the hot iron and cook until crispy golden brown. Serve with your favorite toppings.

Mini Pizzas

The canvas, or crust, for all three recipes is a simple Indian flatbread (sometimes called naan bread). It’s the perfect size, and because it’s precooked, it crisps up really nicely with these toppings. You should be able to find some in the bakery department of most grocery stores. All you have to do is top it, bake it, and slice it into wedges. Great for a main course or appetizers.

Corn Salami & Feta Mini Pizza

1 flatbread
1 tablespoon olive oil
3 slices hard salami, chopped
1/8 cup yellow corn (fresh is best, but canned works fine)
1/2 cup crumbled feta cheese
sliced jalapeño (fresh or pickled)

Directions
Preheat oven to 450 degrees. Brush olive oil over flatbread and top with salami, corn, and cheese. Top with jalapeño (remember to remove seeds if you want to reduce the pepper’s heat). Bake for 6 minutes, then switch the oven setting to broil (without removing the pizza). Broil for an additional 3-4 minutes, or until toppings and crust are slightly browned.

Caprese Mini Pizza

1 flatbread
1 tablespoon olive oil
1 roma tomato, thinly sliced
1/2 cup mozzerella, thinly sliced or shredded
3-4 fresh basil leaves, thinly sliced
salt
pepper
balsamic vinegar (optional)

Directions
Preheat oven to 450 degrees. Brush olive oil over flatbread and top with a layer of tomato. Sprinkle tomato layer with salt and pepper before adding mozzerella.  Bake for 6 minutes, then switch the oven setting to broil (without removing the pizza). Broil for an additional 3-4 minutes, or until toppings and crust are slightly browned. Remove pizza from oven and top with shredded basil and balsamic vinegar.

Apple Blue Cheese & Honey Mini Pizza

1 flatbread
2 tablespoons cream cheese, softened
1/2 apple, cored and thinly sliced
1/8 cup crumbled blue cheese
honey

Directions
Spread a thin layer of cream cheese over the flatbread. Add a layer of sliced apples until surface is covered. Sprinkle blue cheese crumbles on top. Bake for 6 minutes, then switch the oven setting to broil (without removing the pizza). Broil for an additional 3-4 minutes, or until toppings and crust are slightly browned. Remove pizza from oven and allow to cool for 1-2 minutes before drizzling honey sporadically over the top.

Mexican Snack

1st Layer: 15 oz. refried beans mixed with 1 pkg. taco seasoning and 3 drops Tabasco sauce.
Spread on a plate.
2nd Layer: 3 avocados mashed, 1/2 cup sour cream, 1 tsp. fresh lemon jc.; beat until smooth.

3rd Layer: 5 green onions chopped (use greens too).

4th Layer: 1/2 cup grated cheddar cheese

5th Layer: 1 can diced green chilis, mixed with 3 diced fresh tomatoes.

6th Layer: 1 can pitted black olives, chopped

Serve with tortilla chips

Glazed Carrots with Feta

Glazed Carrots with Feta(adapted from Martha Steward Living)

2 pounds medium carrots, cut 1/2 inch thick on the bias
2 tablespoons extra-virgin olive oil
1 heaping tablespoon brown sugar, loose
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh flat-leaf parsley
coarse salt
pepper

Preheat oven to 425 degrees. Toss carrots with oil and sugar and spread evenly on a rimmed baking sheet, and season with salt and pepper. Roast until carrots are caramelized, tender, and beginning to brown, about 20-25 minutes. Transfer carrots to a bowl, leaving excess oil on the baking sheet. Toss gently with feta and parsley.

Texas Sheet Cake

Texas Sheet Cake

Mix together in mixing bowl:
2 cups flour
2 cups sugar
1 tsp baking soda

In a small saucepan, bring to a boil:
1 cup (2 squares) butter
1 cup water
4 Tbsp cocoa

Add boiled ingredients to dry ingredients and mix well.  Then, add:
2 eggs
1/2 cup buttermilk
1 tsp vanilla

Pour into greased sheet cake pan.  Bake for 20 minutes in a pre-heated 400 degree oven.

Frosting
While it is baking, in the same small saucepan, bring to a boil:
1/2 cup (1 square) butter
6 Tbsp buttermilk
4 Tbsp cocoa

Then, pour over 1 lb powdered sugar and add 1 tsp vanilla and mix well.  Pour over warm cake. 

Easy Banana Bread

Easy Banana Bread

Cream together:
1/2 cup sugar
1/2 cup shortening (I use butter)

Then add:
3 bananas
2 eggs
1 tsp salt
1 tsp vanilla
1 tsp nutmeg
1 Tbsp cinnamon

Mix until a good creamy mixture.  (It's ok to have a few banana chunks still.)

In a measuring cup, combine:
1/2 to 3/4 cup milk  and
2 Tbsp lemon juice

Add to creamed mixture.  Then add:

2 cups flour
1 tsp baking soda

Spray 2 regular bread pans with non-stick cooking spray.  Divide the batter between the pans and cook at 350 degrees for 60-90 minutes.  Stick toothpick into center, when toothpick comes out clean, they're done.

Chocolate-Peanut Butter No-Bake Cookies

Chocolate-Peanut Butter No-Bake Cookies

2 cups sugar
3 Tbsp cocoa
1/2 cup milk
1/2 cup butter

Boil the above ingredients for 2 minutes (2 minutes is actually important -- too short and they won't set up, too long and they'll be dry and crumbly).  Remove from heat and add:

1 tsp vanilla
1/2 cup peanut butter
pinch of salt
3 cups quick oats

Stir until all mixed together and drop by spoonfuls onto waxed paper.

Chicken for Tacos

4 boneless, skinless chicken breasts
2 T. e.v.o.o. (extra virgin olive oil)
1 small yellow onion, chopped
2-4 cloves garlic, diced
1 small can diced green chilis
Salt, oregano, cumin and chili powder
2 cups boiling water

Saute' onion and garlic in e.v.o.o. until onion is transparent (be careful not to burn the garlic.) Remove with slotted spoon and set aside. Season chicken with all seasonings and fry in same oil about 5 minutes per side. While chicken is frying, heat water in microwave. Spoon onions, garlic and chilis over chicken. Pour boiling water around chicken; cover and lower heat to simmer gently. Cook 45 minutes to an hour. Remove from heat. Remove chicken and shred. Thicken broth with cornstarch; boil gently for 1 minute; pour over chicken. Spoon into tortilla shells.
Add all your favorite toppings and enjoy.

Grandparents

Grandchildren are God's way of compensating us for growing old. ~ Mary H. Waldrip

You do not really understand something until you can explain it to your grandmother. ~Proverb

Orange Morning Muffins

Here's a happy little recipe for you.  It is ridiculously easy, low-fat, low-calorie, and one of my favorite things to serve house guests.  And my family.  And myself. 

Orange Morning Muffins

1 Orange cake mix (Duncan Hines Orange Supreme is what I use)
1 14.5 oz. can of pumpkin (not pumpkin pie mix, just plain pumpkin)
1 egg
1 c. water


Preheat oven according to directions on cake mix.  Mix all ingredients together and divide into prepared muffin tins.  Bake 18-23 minutes.  Remove to a cooling rack for a few minutes and then drizzle icing on the still-warm muffins.






Icing

3/4 c. Powdered sugar
2 T. Orange juice or milk
1/8 t. Vanilla

Mix together and add more sugar or liquid depending on the consistency you want.

If you're hesitant to use pumpkin, just trust me on this one.  I promise that you can't taste it at all.  You can beat me up if I'm wrong.

You can also modify the recipe and make it with any of the following cake mixes: chocolate, spice, carrot, lemon, banana, and even strawberry.  But orange is definitely my favorite.

Fresh Corn Salad

Fresh Corn Salad

4 fresh ears of corn on the cob
3 medium tomatoes, diced
1 cup feta or blue cheese, crumbled
1 handful fresh chives, chopped
Salt
Pepper

Directions
Cut kernals directly off cob and place in a medium bowl. Add tomatoes, cheese, herbs, and salt and pepper to taste. Eat with a giant serving spoon.

Hint: You can mix this up a zillion different ways. Use any cheese you like and basically any fresh herbs. It's really hard to screw up.