Cheryl's Prime Rib

standing rib roast with bones* attached, allow 1 rib for 2 people (10 lb roast fed 8 people + leftovers)
salt
coarse ground pepper
4-6 cloves garlic
Adolph's meat tenderizer
1 1/2 sticks butter, room temperature
McCormick's Au Jus gravy mix, follow directions on pkg.
1 T. horseradish sauce
1/2 - 1c. sour cream
1/2 c. water

Purchase rib roast 6-7 days before you'll be cooking it to allow it to age in your refrigerator. On the day it will be cooked, remove from refrigerator 2 hours early to let it come to room temperature. Salting the roast before it stands out for 2 hours will release the juices. Season with Adolph's on all sides. Use 4-6 cloves of fresh pressed garlic, mixed into softened butter. Smear the garlic butter VERY liberally over all sides of roast. Then, salt VERY liberally and last coat VERY liberally with coarse pepper. Place a metal meat thermometer in the center of the roast, not touching any bones. Place in metal cake pan or disposable pan on cookie sheet, with bones side down. Do not remove fat. Add water to bottom of pan. Do not cover. Place pan in the center of the oven (You may start it out on a higher rack to crisp the top, but then lower rack to center) Bake at 325 for 20 minutes per pound of roast or until the center reaches 128 degrees (see tips below). I cooked a 6 lb roast for 2 hours. (my meat thermometer only went down to 140 so I just gauged it) Bring the roast out of the oven and tent with aluminum foil for 20 minutes. The roast will continue to cook. When it reaches 132 degrees in the middle it should be medium rare. Cut across the grain, 1/2" thick, or the meat will be tough, to serve. (Allowing meat to rest under foil seals the juices back into the roast and keeps it from being chewy.) This is a very easy thing to fix and so yummy! The grocery stores usually run them on sale for $6.99/lb at Thanksgiving, Christmas, and Easter. Make au jus gravy and horseradish sauce to serve with roast. Combine horseradish sauce with sour cream until desired taste and consistency. {I don't usually eat horseradish or sour cream but this dip does compliment the roast. I don't usually want any kind of gravy with prime rib either, but a bite of the eat dipped in the horseradish dip and then the gravy does taste good together.}

*Bone in ribs are more flavorful and cook better.

Other tips/options:
**Rub with salt and pepper and garlic powder. Cook at 500 for 5 min/lb for rare, 6 min/lb for medium. Turn oven off and let rest inside for 2 hours without opening the door. 
**115-120 degrees for rare; 125-130 for medium rare; 135-140 for medium; 145-150 for medium well. The meat temp will continue to rise 5-10 degrees while it is resting out of the oven. Don't over cook it.
**Michael Simon's recipe: Season with salt, pepper, and garlic. Place in oven at the highest temperature. Cook for 1/2 hour. Turn off oven. Allow roast to rest in oven for 3 hours. Turn oven back on for 1/2 hour until roast temperature reaches 145. Remove from oven and rest it for 30 minutes before carving. Tastes just like a fine restaurant.

1st picture is before cooking. 2nd picture is after cooking. 3rd picture is ready to eat!

Apple Slab Pie

1 box refrigerated pie crusts, softened as directed on box
1 c. sugar
3 T. flour
1 t. ground cinnamon*
1/4 t. ground nutmeg*
1/4 t. salt
1 1/2 T. lemon juice
9 c. thinly sliced apples, I used honeycrisp or fuji, I left the peeling on
Glaze:
1 c. powdered sugar
2 T. milk

Heat oven to 450. Remove pie crusts from sleeves and unroll. Stack one on top of the other and roll out to a 17x12" rectangle. Place in 15x10x1" jelly roll pan. Press into corners. Fold extra pastry under, even with the edges of pan. Crimp edges. Combine sugar, flour cinnamon, nutmeg, salt & lemon juice. (*may use 1 1/4 t. apple pie spice instead, if desired) Stir in apples to coat. Spoon apple mixture into pan. Bake 33-38 minutes until crust is golden brown and filling is bubbling. Cool 45 minutes. Combine powdered sugar and milk until well blended. Drizzle over pie. Allow glaze to set before serving, about 30 minutes. Serve with vanilla ice cream. 1st picture before glaze added. 2nd picture with glaze.

Ella's Candied Pecans

1 c. sugar
dash of salt
2 stiffly beaten egg whites
1 stick of butter
2 c. pecans, halved, or 1 1/2 c. almonds, or 1 1/2 c. walnuts

Melt butter in jelly roll pan. Combine sugar, salt, and egg whites. Fold in nuts. Spread over butter. Bake at 350 for 30 minutes, turning every 10 minutes, until coated. These are so yummy!

Meltaway Cookies

1 1/2 sticks butter, room temperature
1/2 c. powdered sugar
1/2 c. cornstarch
1 t. vanilla
1/4 t. salt
1 c. plain flour
Glaze:
1 1/2 c. powdered sugar
3-4 T. milk
1/4 t. vanilla or almond extract
sprinkles or nonpareils, optional

Preheat oven to 350. Cream butter with sugar a and cornstarch. Add vanilla. Mix well. Combine salt and flour. Add to batter. Mix until dough clumps together. Scoop cookie dough onto silicone lined baking sheets. (You can use parchment paper if you don't have silicone liners.) Flatten dough balls with the bottom of a glass dipped in powdered sugar. Bake 8-12 minutes until set. Do NOT overbake. Whisk together powdered sugar, milk, and extract until desired consistency. Add extra milk, 1 t. at a time if needed. Keep the glaze slightly thick. Spoon on top of cooled cookies. Add sprinkles on top of glaze while wet. Allow glaze to harden. Store in airtight container.

Salted Caramel Chocolate Chip Cookie Bars

1 1/2 stick butter, room temperature
1 1/4 c. brown sugar
1 t. vanilla
1 egg, lightly beaten
1 1/2 c. SR flour
1/4 t. salt (to enhance flavor)
1 c. chocolate chips
8 oz. caramels, or caramel bits
1/4 c. heavy whipping cream
1/2 t. coarse grain salt, optional

Cream the butter and sugar together. Add vanilla. Add egg. Add flour and salt. Add chocolate chips. Press 1/2 of mixture into bottom of greased 8" baking pan. Melt caramels in cream in a small sauce pan over medium heat. Pour on top of batter. Top with coarse salt. Add remaining batter. Bake at 350 degrees about 15-20 minutes until the sides are lightly browned and the caramel is bubbling. Remove from oven to cool before slicing. Enjoy!

Crab and Shrimp Seafood Bisque

3 T. butter
2 T. chopped onion
3 T. chopped celery
3 T. flour
2 1/2 c. milk
1/2 t. pepper
1 T. tomato paste
1 c. heavy whipping cream
8 oz. crab meat
8 oz. cooked shrimp, or other seafood (scallops, lobster, or firm fish)
2 T. cooking wine
8 oz. sliced mushrooms. drained
salt & pepper to taste

Combine first 8 ingredients. Bring to a boil. Reduce heat. Add shrimp, crab, and mushrooms. Simmer, uncovered, for 10 minutes. Stir in wine, salt and pepper. Cook 2-3 minutes longer. Top with onion slices if desired. Makes 2 1/2 qts. (10 servings)

Cranberry Pecan Spread

8 oz. pkg. cream cheese, softened at room temperature
1/2 c. craisins or dried cranberries
1/3 c. syrup, I used Mrs. Buttersworth
1/4 c. chopped pecans, optional

In a medium size bowl, combine cream cheese and syrup. Add craisins and pecans. Cover and chill for several hours. Makes 1 1/2 c. Serve with cranberry orange bread, bagels, english muffins, crackers, or as a dip for fruit.

Cranberry Orange Bread

3 sticks butter, room temperature
1 1/2 c. sugar
4 eggs
1 c. orange juice
1 c. sour cream
2 T. orange zest
2 t. vanilla or orange extract
4 c. SR flour
1 1/2 c. dried cranberries or craisins
Glaze
2 c. powdered sugar
6-8 T. grand marnier, or orange juice
OR
cranberry pecan spread (separate recipe)

Preheat oven to 330 degrees. Spray two loaf pans, or mini loaf pans, unless using disposable ones. Combine butter and sugar with mixer on medium speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, mixing well after each. Add orange juice, sour cream, zest, and vanilla. Mix until blended. Add flour, 1 c. at a time. Add craisins. Mix until absorbed, but don't overmix. Divide batter evenly into pans. Bake until toothpick comes out clean, 60-65 minutes for large loaf pans, or 45-50 minutes for mini loaves (Less time if you're not going to be using the glaze, it makes it too dry otherwise). In a small bowl, whisk together 6 T. grand marnier or orange juice and powdered sugar. The glaze should have the consistency of thick syrup. If it is too thick, add more juice. Let loaves cool 10 minutes, then remove from pans and invert onto plate or cookie sheet. Poke holes deep into the top of the loaves and drizzle the glaze on top, allowing to run down the sides and into holes. Cool completely. Slice and serve or wrap and freeze.

Jello Jigglers

2 1/2 c. boiling water
2, 6 oz. pkgs any flavor jello

Pour boiling water over jello in small boil, or just add jello to pan of water. Stir until dissolved. Do NOT add cold water or ice. Pour into 9x13 pan. refrigerate 3 hours until firm. Dip bottom of pan in warm water for 15 seconds. Cut jello into 1" squares with sharp knife or into shapes with cookie cutters (or use jello molds). Fun treats for kids and adults.

Chocolate Cherry Jigglers

1 c. boiling water
6 oz. pkg jello
1/2 c. ice cubes
12 maraschino cherries
12 oreo cookies

Line 12 muffin pan cups with paper liners. Spray with cooking spray. Add boiling water to jello in small bowl. Stir 2 minutes until dissolved. Add ice. Stir until melted. Spoon into prepared cups. Refrigerate 10 minutes. Add 1 cherry to each cup. Top each with 1 cookie. Refrigerate 1 hour until firm. Gently peel off paper liners. Invert onto dessert plates to serve. Nice treat for kids.

Mary's Chili Bake

2 T. shortening (I used oil)
1 small onion, chopped
1 small green pepper, chopped
1-2 lbs ground beef
2 1/2 c. diced tomatoes (I used 2 cans Del Monte's zesty chili tomatoes)
1 c. kidney beans, undrained (I used 1 can chili magic medium campfire beans)
2 t. salt 

1 1/2 t. chili powder
1/4 t. pepper

Topping:

1 egg beaten
3 T. melted shortening (I used oil)
1/2 c. milk
1 t. sugar
1 c. self-rising cornmeal
1/2 c. self-rising flour

For chili base: Melt shortening in large skillet. Brown onion, pepper and beef. Pour off grease and rinse. Drain off 1/2 c. juice from tomatoes. Add the rest of the tomatoes and juice, kidney beans, salt, chili powder, and pepper to skillet. Mix well. Pour into sprayed 9x13 casserole dish, or large cast iron skillet. Top with cornbread topping and bake at 400 for 25 minutes, until cornbread is done.

For cornbread topping: Add melted shortening and milk to egg. Stir in sugar, cornmeal, and flour. Drop by spoonfuls on top of chili. The cornbread topping will be stiff and not cover the entire filling. Bake as directed above.

The dish I used was a little too small so that's why the picture looks like this. The chili bubbled up and over the top of the cornbread. Still tasty though. I made it again in a 9x13 and the cornbread didn't cover all of it, may need to double the batch if everyone loves cornbread.

1st picture: made in smaller dish, 2nd picture: meat mixture in 9x13 dish, before cornbread added. 3rd picture: after cornbread added and baked. 4th picture: ready to eat. I served it with a Caesar salad.

Breakfast Lasagna

16 slices of bread, crusts removed
thin sliced American cheese
1 stick butter, melted
3/4 t. dry mustard
1/2 t. onion salt
1/2-1 lb thin sliced ham, chopped
2 c. corn flakes, crushed
8 eggs
2 c. milk
Tabasco, to taste

Combine eggs, milk, dash of Tabasco, mustard, and salt. Generously spray 9x13 glass dish  Layer bottom of dish with 8 slices of bread. Layer ham and cheese. Repeat layers. Pour egg mixture over top. Cover. Refrigerate overnight. Let set out 20-30 minutes before baking. Sprinkle crushed corn flakes on top. Drizzle melted butter over top. Bake uncovered at 350 degrees for 30 minutes. Serve with hash browns, fresh fruit, grits, etc...

Red Velvet Sugar Cookie Bars

1 c. butter, softened
1 1/2 c. sugar
2 eggs
2 t. vanilla
1 1/2 T. red food coloring
1/3 c. cocoa powder
2 c. SR flour
Cream Cheese Frosting:
1/2 c. butter, softened
8 oz. cream cheese, softened
3 c. powdered sugar*
1 t. vanilla
red and green sugar sprinkles
red and green mini m&m's

Preheat oven to 350 degrees. Cream butter and sugar together for 4 minutes. Add eggs, vanilla, & red food coloring until combined. Add cocoa and flour. Stir to blend. Spread evenly in sprayed 9x13 pan. Bake 20-23 minutes until toothpick comes out clean. Cool. While cake is cooling, combine cream cheese and powdered sugar. Stir in vanilla. Chill 5 minutes. Spread on cooled bars and garnish with sprinkles and M&M's if desired. Cut into squares. Yum!

*My husband thought they were too sweet so you may need to use less sugar. I thought they tasted great!

1st picture: cooked bars, not cooled yet. 2nd picture: iced and decorated. 3rd picture: ready to eat! So festive for Christmas.

Crockpot Cranberry Sauce

12 oz. pkg. fresh cranberries
1/2 c. orange juice, no pulp
1/2 c. water
1/2 c. brown sugar
1 t. cinnamon

Place all ingredients in a lined crockpot. Stir to combine. Cover and cook on low for 7-8 hours, until cranberries have popped and mixture is bubbly. Sauce will thicken as it cools, or to speed up the process, cook uncovered on high for additional 30-45 minutes. Enjoy!

Simple Crockpot Stuffing

1/4 c. butter
1 c. diced celery
1/2 c. chopped onion
12 oz. pkg Pepperidge Farm Herb stuffing mix
32 oz. chicken broth, or broth from cooking turkey, if preferred

Lightly spray 3-4 qt. crockpot bottom and sides or use liner. Place butter in 10" skillet and melt over medium heat. Add celery and onion. Cook 3-4 minutes, stirring occasionally, until crisp-tender. Place stuffing mix, celery mixture, and broth in crockpot. Toss to combine. Cover and cook on low 3-3 1/2 hours. Stir before serving. *Recipe may be doubled for a larger crockpot.

Mom's Broccoli Casserole

16 oz. frozen chopped broccoli, cooked & drained
1 can cream of chicken soup
2 c. cooked rice
8 oz. jar cheese whiz
1/2 c. chopped celery
1/8 c. chopped onion

Combine all ingredients except cheese whiz. Pour in sprayed 9x13 dish. Top with cheese whiz. Bake at 350 degrees for 35 minutes until heated through.

*This is Chris' favorite and always a hit at family gatherings.

Pecan Cheesecake Squares

Shortbread Layer:
1 1/2 c. plain flour
3/4 c. packed light brown sugar
1/2 c. soft butter
1/2 c. finely chopped pecans
Cheesecake Layer:
2, 8 oz. pkgs. cream cheese, softened
1/2 c. sugar
1/2 c. milk
2 t. vanilla
Pecan Pie Layer:
3/4 c. packed dark brown sugar
1/2 c. light corn syrup
1/3 c. butter, melted, slightly cooled
3 eggs, lightly beaten
1/4 t. salt
1/2 t. vanilla
1 1/2 c. pecans, whole

Preheat oven to 350. Combine flour and light brown sugar. Cut in butter until mixture resembles course crumbs. Stir in finely chopped pecans. Press evenly into sprayed 9x13 pan.. Bake for 10 minutes. Remove from oven and cool 10 minutes. Beat cream cheese at medium speed until smooth. Beat in sugar. Add milk and vanilla. Beat until well combined. Pour over shortbread layer. Bake 16 minutes. Remove from oven and cool 10 minutes. Combine dark brown sugar, corn syrup, and melted butter. Gently stir in eggs, salt, and vanilla. Stir in pecans. Pour over cooled cheesecake layer. Bake 35-40 minutes or until center is set and pecan pie is a rich brown color.
Two of my favorite desserts combined in one! Yum!

Caramel Apple Cinnamon Roll Monkey Bread

2/3 c. sugar
3 cans grands cinnamon rolls with icing
1/3 c. caramel bits
1/3 c. chopped pecans, optional
3/4 c. butter, melted
1 c. packed brown sugar, optional
apple pie spice
finely chopped apple pieces

Heat oven to 350. Spray bundt or angel food cake pan. Place sugar in ziploc bag. Cut each roll into 4 pieces. Place 12-15 pieces in ziploc bag and shake to coat. Place dough in bottom of pan, Top with caramel bits, pecans, and apple pieces. Repeat layers ending with roll pieces. Combine butter with brown sugar (if using). Pour over roll pieces. Bake 45 minutes until done. Cool 10 minutes. Invert onto plate. Combine apple pie spice and icing. Heat icing in microwave safe bowl until pouring consistency, about 20 seconds. To serve, pour over monkey bread. Delicious!

Strawberry Cinnamon Roll Monkey Bread

3 cans grands strawberry cinnamon rolls with icing
2/3 c. sugar
1/3 c. chopped pecans, optional
3/4 c. butter, melted
1 c. brown sugar, optional

Heat oven to 350 degrees. Spray angel food or bundt pan. Place sugar in resealable bag. Separate dough from cans and cut each roll into 4 pieces. Place 12-15 pieces in sealed bad of sugar and shake to coat pieces. Arrange pieces in pan. Sprinkle pecans over dough if using, (I didn't). Repeat. Combine melted butter with brown sugar, if using, (I didn't). Pour melted butter over dough pieces. Bake 45 minutes until done. Cool in pan 10 minutes before inverting onto plate. Place icing in bowl and heat in microwave until melted and pouring consistency. Pour over monkey bread. To serve, pull apart pieces of bread. So yummy! *can make other flavors of monkey bread, depending on what flavors are available in the store.

first picture is right out of the oven, before inverting on to plate and adding icing.

second picture is after inverting and adding icing. So good!

picture below is Peach Monkey bread

Mary's Corn Casserole

2 pkgs. frozen white shoepeg corn, without sauce
8 oz. sour cream
1 c. cream of celery soup
1 c. cheddar cheese, shredded
1 medium onion, chopped
1 stick of margarine, melted
1 roll of Ritz crackers,  crushed
1/2 c. slivered almonds

Spray 9x13 casserole dish. Pour corn on the bottom. Combine soup, sour cream, cheese, and onion. Spread on top of corn. Combine crackers with melted margarine and almonds. Spread on top of sour cream mixture. Bake at 350 until edges bubble.

Mary's Strawberry Pie

1 qt. fresh strawberries
3 T. cornstarch
3 T. strawberry jello
1 c. sugar
1 c. boiling water

Crust:*
1/4 c. boiling water
shortening
flour

Add enough shortening to make 1/2 c. liquid. Add salt and enough flour to make dough. Roll out and place in pie plate. Bake at 375 for 30 minutes and continuing as directed below.

Combine cornstarch, jello, and sugar in saucepan. Add boiling water and cook 2-3 minutes until thick. Place in refrigerator. Add strawberries before firm. Pour into crust. Refrigerate until ready to serve. Top with redi whip if desired.

*may use store bought pie crust, baked if desired.

Mary's Breakfast Casserole

1 lb. ground sausage, cooked and drained
4 eggs, slightly beaten
3/4 lb. cheese slices
2 c. milk
1/4 t. dry mustard
1/4 t. salt
5 slices buttered bread

In 9x13 dish, layer 1/2 of sausage, 1/2 of bread, & 1/2 of cheese, repeat. Combine milk, eggs, and seasonings. Pour over layers. Bake uncovered at 350 degrees for 1 hour, or until golden brown. Let set to stiffen before serving.

*Best if made the night before, cover, and place in refrigerator overnight. Allow to come to room temperature before baking uncovered the next morning.

Mary's Milky Way Ice Cream

8 large Milky Way candy bars
2 c. whole milk
6 whole eggs, well beaten
1 1/2 c. sugar
2 t. vanilla
2 large cans (12 oz. each) evaporated milk

Melt candy & 2 c. milk in top of double boiler. Let cool. Beat eggs well. Add sugar, vanilla, and evaporated milk. Add to first mixture. Place in buttered dish.  Put in freezer til firm.

*alternative way to make:
4 oz. milky way candy bars, chopped
1/2 c. eaglebrand milk
1 c. whole milk
1 c. half and half
1/2 c. chocolate syrup, optional

Melt candy bars and eaglebrand milk in double boiler, stirring until smooth. Remove from saucepan, placing in buttered dish, whisk in the milk, half and half, and syrup. Refrigerate until cold, at least 2 hours. Place mixture in ice cream maker and churn until blended well. Transfer to an airtight container and place in freezer until firm, about 2 hours.

Mary's Orange Congealed Salad

1 large pkg. orange Jell-o
1/2 pt. whipping cream, whipped
1 pt. small curd cottage cheese
15 oz. can crushed pineapple, drained
1/2 c. chopped nuts

Prepare jello as directed on pkg except omitting  c. of water. Chill until slightly congealed. Stir in cottage cheese, pineapple, whipped cream, and nuts. Pour into mold. Chill til firm. Invert onto serving plate.

Mary's Spaghetti Sauce

1 1/2 lbs ground beef, cooked, rinsed and drained
salt, to taste
pepper, to taste
1 c. chopped onion
1 c. chopped celery
1 c. chopped green pepper
8-15 oz. can mushrooms
1 large can tomato soup
2 cans whole tomatoes, diced
2 boxes spaghetti, cooked and drained

Cook all ingredients together in a large skillet until done. Serve over spaghetti.

*May be made in crockpot too. Low for 6-8 hours.

Pumpkin Cinnamon Roll Monkey Bread

2/3 c. sugar
3 cans Pillsbury Grands pumpkin spice cinnamon rolls
1/3 c. chopped caramels or caramel bits
1/3 c. chopped pecans
3/4 c. butter, melted
1 c. brown sugar, packed

Heat oven to 350 degrees. Spay angel food cake or bundt pan. Place sugar in ziploc bag. Separate rolls from cans for a total of 15 rolls. Cut each roll into 4 pieces to make a total of 60. Place 15 pieces in bag with sugar and shake to coat. Place these pieces in sprayed pan. Top with 1/3 of caramels and pecans. Repeat layers, ending with roll pieces on top. Stir brown sugar into melted butter. Pour over contents in pan. Bake 40-45 minutes. Cool in pan 10-15 minutes. Invert onto plate. Scoop icing ot of containers and place in microwave safe bowl. Heat on high a few seconds until spreading consistency. Pour over monkey bread. Pull apart to serve. So yummy, especially when warm.

*May be made year round using pumpkin pie spice mix added to sugar and icing, and using regular cinnamon rolls, when pumpkin spice rolls can't be found. May also use regular cinnamon rolls with chocolate chips if desired.

**original recipe from Pillsbury

1st picture is before baking

2nd picture is after baking, but before adding icing

3rd picture is after adding icing

Crockpot Creamy Cauliflower Soup with Bacon

1 head cauliflower, rough chopped
2 leeks, sliced, leafy tops removed, optional
1 zucchini, diced
1 medium yellow onion, diced
1 carrot, diced
1 potato, diced
2 t. nutmeg
salt & pepper
6 c. chicken broth
1 lb. bacon, cooked and divided, chop half for broth
6 green onions
3 T. butter
2 T. oil
shredded cheese, optional

Place liner in crockpot. Place everything except cheese in crockpot. Cook on low 6-8 hours. Mash cauliflower. Serve in bowls with scallions, bacon, and cheese.

Crockpot Pierogie Soup

2, 15 oz. boxes frozen pierogies , your choice (I used Mrs. T.'s mini cheddar and bacon)
1/2 c. chopped onion
1 c. finely chopped cabbage, packed
3 1/2 c. chicken broth
1/4 t. garlic powder
1/2 t. salt
1/4 t. pepper
1/4 t. paprika, optional
1 c. milk
1 c. shredded cheddar cheese
diced carrots
diced celery
diced potatoes, optional
1 lb. smoked kielbasa, cut into bite size pieces OR
2 c. cubed chicken breasts or tenderloins
fresh or dried dill

Place everything in a lined crockpot, except pierogies, cheese, and milk. Cook on low for 6-8 hours or on high for 3-4 hours. Stir occasionally. Cut pierogies in half, then in half again. Add to crockpot and stir. Add milk and shredded cheese to crockpot and stir. Cook n additional 10-15 minutes until cheese is melted and pierogies are heated through. Serve in bowls and top with dill if desired.This makes a thick and hearty soup. Enjoy! This soup freezes well. **I didn't add the milk, cheese, or dill the first time I made it and it was delicious as it was.

This soup can also be made on the stovetop using the same ingredients as before & by following  these directions:

Cut each pierogi  in half lengthwise, then 3x crosswise (each one will be cut into 8 pieces). It's ok if they fall apart. Melt butter in large skillet. Add cabbage and onion. Saute 5-7 minutes until translucent. Do not brown. Add pierogies and broth. Add garlic powder, salt, pepper, & paprika. Bring to a boil. Reduce heat and simmer 15 minutes. Stir occasionally. Add milk and cheese. Cook and stir over low heat until heated through and cheese is melted, about 5 minutes. Serve with dill. This makes a thick and hearty soup. Enjoy!

Easy Crockpot Chicken Cacciatore

6 boneless, skinless chicken breasts, or 18 chicken tenderloins
28 oz. jar spaghetti sauce, I used a 14 oz. can pepper & mushroom, & a 14 oz. can 4 cheese
2 green peppers, seeded and chopped
8 oz. fresh or canned mushrooms, sliced
1 onion, finely chopped
2 T. minced garlic
Italian seasoning to taste
cooked & drained pasta, your choice. I used cavatappi.
Parmesan cheese

Place liner in crockpot. Place chicken in bottom. Add sauce, peppers, onions, mushrooms, Italian seasoning and garlic. Cover and cook on low for 8 hours or on high for 4 hours. Serve over cooked pasta and top with Parmesan cheese. Add a salad and bread for a complete meal. **This recipe freezes well.

first picture is before cooking.

second picture is ready to eat!

Recipe for Bowel Irregularity

If you're having trouble with constipation, here's a recipe the PT gave us to use. It was given to her by a doctor who specializes in the treatment of people with Parkinson's. (Which my husband has.)

1 c. applesauce, unsweetened
1 c. oat bran, I used all bran cereal
1 c. prune juice

Mix all ingredients together and store in refrigerator. Every evening, take 1-2 Tablespoonfuls, either by itself, or mixed with 6-8 oz of water. If you take it by itself, be sure to drink a 6-8 oz. glass of water or apple juice afterwards. This should help soften and regulate your bowel movements within 2 weeks. If there is no change, increase serving to 3-4 T. Regular use can prevent chronic constipation. You may experience gas, bloating, and cramping during the first week. These should subside as your body gets used to it. Avoid using laxatives and enemas.

This can also be frozen in sectioned ice cube trays or foam egg cartons and thawed as needed. Cinnamon can also be added if desired.

*This is also called Power Pudding. 

Additional Constipation Tips:

*Drink equal amounts of apple juice and prune juice mixed together. Drink this hot every morning.

*Drink plenty of water, it's needed to soften the stool, making it easier to "go" without straining.

*Exercise

*Increase fiber intake.

*Eat oatmeal--add oat bran to it too. Oat bran may also be added to yogurt, pudding, applesauce, soups, casseroles, baked goods, mashed potatoes, ice cream, etc...

*Eat fruits, vegetables, and whole grains with more dietary fiber: apples, oranges, pears, strawberries, nuts, flaxseed, beans, legumes, blueberries, cucumbers, celery, carrots, brown rice, seeds, zucchini, broccoli, cabbage, onions, tomatoes, green beans, raisins, grapes, root vegetable skins, spinach, kale, couscous, prunes, prune juice, melon, rhubarb, papaya, and nuts.

*Drink decaf tea, herbal tea, citrus juice with pulp, clear soups, broths, etc...

*Avoid dehydration, high fat foods, and excessive caffeine.

Brunswick Stew

1 chicken
1/2 lb. ham loin
2 qts. tomatoes
1 large onion
salt
hot pepper, optional
1 lb. beef
1 squirrel*
1 qt. corn
1 qt. butter beans
pepper

Cut meat into small pieces. Cover with cold water. Simmer until tender. Add more water if necessary. Remove bones. Add seasonings and vegetables. Cook until very thick.
OR Place all items in a lined crockpot and cook on low for 8 hours until meat and vegetables are tender. May add cornstarch if needed to thicken sauce before serving.

*can also use rabbit, if available

Taco Pinwheels

2 8 oz. pkgs cream cheese, softened
1 pkg taco seasoning
2 c. shredded taco cheese
2 c. cooked chicken, shredded , or ground beef, cooked,  rinsed and drained
1/2 c. green pepper, diced, or 7 oz. can diced green chilies, drained
1/2 c. red & yellow pepper, diced, optional*
1/4 c. fresh cilantro, or 1/8 c. dry cilantro, optional
soft tortilla shells, burrito size (I use whole grain & flax from Sam's club)

Combine1st 7 ingredients.. spread thin and all the way to the edges of the tortillas. Roll tight, with no holes. Refrigerate overnight or at least for 4+ hours. Slice into finger width size pinwheels. (May have to reroll some pinwheels that become loose.) Serve with salsa and guacamole. Makes 6 long rolls. These appetizers are always a hit!

*I used green, red and yellow peppers with  the chicken and only green chilies with the beef.

First picture is of chicken pinwheels. 2nd picture is of beef pinwheels.

Cherry Blueberry Jello Salad

2 c. boiling water
6 oz. pkg blackberry, blueberry, cherry, or grape jello
15 oz. crushed pineapple, drained, reserve juice
1 pint (2 cups) fresh blueberries
chopped pecans, optional
Topping:
8 oz. cream cheese, softened
2 T. Wondra flour
8 oz cool whip, thawed
1/2 c. sugar
1 egg
drained juice

Combine jello and water in pan. Stir until dissolved. Mix in pineapple and blueberries. Pour into 9x13 dish. Refrigerate until firm. Cook juice, egg, flour and sugar until clear. Add cream cheese. Remove from heat. Stir. Cool. Add cool whip. Spread over jello. Refrigerate until ready to serve.

1st photo: before topping added. 2nd photo: with topping added

Stella's Blueberry Jello salad

2 c. boiling water
6 oz. pkg blackberry, blueberry, or raspberry jello
16 oz. crushed pineapple, drained
1 can blueberry pie filling*
chopped pecans, optional
Topping:
8 oz. cream cheese, softened
2 T. sugar
16 oz. cool whip, thawed
1 t. vanilla

Combine jello and water. Stir until dissolved. Mix in pineapple and blueberry topping. Pour into 9x13 dish. Refrigerate until firm. Combine topping ingredients. Spread over jello. Refrigerate until ready to serve.
*Can also be made with other flavor pie fillings.

Crockpot Ham & Scalloped Potatoes

3 lbs. Dutch potatoes, sliced thin (no peeling needed)
2 c. shredded cheddar cheese
1/2 c. diced onion
2 c. chopped/diced ham
2 cans cream of mushroom soup
1 c. milk
1/2 t. garlic
1/4 t. salt
1/4 t. pepper

Place liner in crockpot. Add potatoes. Combine cheese, ham, and onion. Pour over potatoes. Stir. Combine soup and milk. Add seasonings. Pour over potato mixture. Cover and cook on low for 6 hours. I served it with crockpot "sauteed" mushrooms. 1st picture before cooking, 2nd picture, after cooking.

This recipe freezes well.

Crockpot Pineapple BBQ Chicken

1 medium onion, diced
20 oz. can pineapple chunks, reserve juice
1/2 t. red pepper flakes
2-3 lbs boneless skinless chicken breasts or tenderloins
1/4 c. BBQ seasoning, your choice
2 T. teriyaki sauce
1 T. olive oil
1 1/2 c. thick BBQ sauce
6 oz. can tomato paste

Line crockpot. Place onion and pineapple in bottom. Sprinkle with red pepper flakes. Rub chicken on all sides with seasoning. Place on top of pineapple. Drizzle with teriyaki sauce, oil, and garlic. Combine pineapple juice with BBQ sauce and drizzle over chicken. Cover. Cook on low for 6 hours. Uncover. Remove chicken to platter and keep warm. Thicken sauce in crockpot with tomato paste. Return chicken to crockpot. Serve with/over rice and green beans. Drizzle with additional sauce. Two photos below. One with chicken over the rice, and the other with the sauce over the rice and chicken beside it. Either way is good!

Best Ever Oatmeal Raisin Cookies

3/4 c. butter, softened (3/4 c. = 6oz. = 12 T.)
1/2 c. sugar
3/4 c. light brown sugar
2 eggs, room temperature
1 t. vanilla
3 c. old fashioned/rolled oats (makes chewier cookies)
1 1/4 c. SR flour
1 t. cinnamon
1 c. raisins (soak in boiling water to soften them, while making batter)

Preheat oven to 350 degrees. Beat together both sugars, butter, eggs, and vanilla on medium until creamy. Scrape down the sides of the bowl. Add oats, flour, raisins, and cinnamon. Stir until combined and raisins are evenly distributed. Scoop out dough and form balls. Place on baking sheet. Place in oven for 8 minutes. Check after 8 minutes. Cookies should be brown on the edges and gooey in the centers. Bake another 1-3 minutes if needed. Remove from baking sheet and cool 5 minutes before serving. Makes 4 dozen cookies. Enjoy! (These are my husband's favorite cookies)

*May also be made in 9x13 pan for 25-30 minutes for bar cookies. Do not overbake.

Healthier Banana Blueberry Muffins

3 c. oat flour (or blend rolled/old-fashioned oats in a blender until fine--measure flour after grinding)
2 t. baking powder
1 t. salt
2 eggs
4 bananas, mashed (1 1/2 c.)
1/2 c. oil
1/2 c. brown sugar
1 t. vanilla
2 c. frozen blueberries (frozen ones have more flavor & hold up well in the muffin--don't sink to the bottom)
fresh blueberries, optional for garnish

Preheat oven to 350 degrees. Place muffin papers inside tins. Combine all dry ingredients. Add eggs, oil, bananas, vanilla, and blueberries. Spoon into tins. Top each muffin with a fresh blueberry if desired. Place in oven and bake for 20-25 minutes until muffins are golden on top and skewer comes out clean. Allow to cool for 10 minutes before moving to wire rack to cool completely. These muffins freeze well. Makes 2 dozen. Yummy!

First picture: muffins are done! See all the blueberries that stayed at the top?

Second picture: Every muffin is chock full of blueberries!

Asian Lettuce Wraps

2 c. raw walnuts or pecans*
1/2 c. carrot, shredded
2 T. fresh ginger, minced
4 garlic cloves, minced
8 oz. can water chestnuts, drained and chopped
4 green onions, chopped
1/2 c. fresh snow peas, chopped
1/4 c. hoisin sauce
1/3 c. teriyaki sauce
3 T.  peanut butter with cinnamon
1 T. rice wine vinegar
1 T. oil
12 bib lettuce leaves

Add first 7 ingredients together in food processor and pulse until ground to a crumbly texture. Do not puree. Place mixture in a large glass bowl, and add all other ingredients. Stir until well blended. Divide among lettuce leaves.

*1 1/2 lb.cooked and drained ground turkey may be used instead of the walnuts, if desired. Cooking other ingredients with drained turkey will make a totally different tasting dish.

**wrapping lettuce in paper toweling will keep it from rusting. I have also used the fresh lock vegetable bags to prevent rusting.

Sparkling Strawberry Punch

6 oz. strawberry jello (other flavors may be substituted)
2 c. boiling water
24 oz. frozen lemonade concentrate, thawed
2 lt. gingerale

Dissolve jello in hot water. Stir in lemonade and gingerale. Serve over ice immediately. Makes 1 gallon.

Crockpot Milk and Honey Corn on the Cob

6-7 ears shucked corn, cut or broken in half, may use frozen too
1 (13.66) can coconut milk
1/2 c. butter, cut into cubes
2 T. honey

Place corn in lined crockpot. Add all other ingredients. Place lid on and cook on high for 3 hours without opening the lid. Add 1 hour if using frozen corn. Serve with buttery sauce mixture.

Red, White, and Blue Cookies

1 c. butter, melted
2/3 c. sugar
1 c. light brown sugar, packed
3 eggs
3 c. SR flour
1 1/2 c. milk chocolate chips
2 c. red, white, blue M & M's

Place butter in bowl with brown sugar & mix on low until smooth. Add eggs and vanilla on medium speed until combined. Slowly add flour and mix just until combined. Be sure to scrape down the sides of the bowl during mixing. Slowly add chocolate chips and 1 1/2 c. M & M's. Line cookie sheet with parchment paper. Scoop 1/4 c. balls of dough and place on cookie sheet. Cover and place in refrigerator at least 2 hours. Preheat oven to 350. Remove cookie balls from refrigerator and space 2" apart on cookie sheet. Bake 10-15 minutes or just until they lose their glossy look. Rotate the pan halfway through baking, Add remaining M & M's to top of warm cookies. Cool 10 minutes before removing. Store in airtight container.

Marshmallows

6 oz. cold water
3 envelopes plain gelatin (1/4 oz each)
1 1/2 c. sugar
6 oz. light corn syrup
2 oz. honey
4 oz. water
4 oz. freeze dried fruit powder, optional (mango or raspberry is best)
3 oz. confectioners sugar
2 oz. cornstarch

Place water in stand mixer with whisk attachment. Sprinkle dry gelatin in and let it stand 10 minutes. Combine sugar, corn syrup, honey, salt and 4 oz water in saucepan over low heat. Stir occasionally til sugar is dissolved. Attach candy thermometer to side of pan. Bring to a boil. Do Not Stir. Brush down the sides of the pan with a wet pastry brush, until thermometer registers 250 degrees. With the stand mixer on low speed, slowly add the hot mixture to gelatin mixture. Increase speed to high and beat until mixture is thick and shiny, about 10 minutes. Scrape into sprayed 9x13 baking pan. Using a lightly sprayed spatula, spread marshmallow mixture in an even layer. Spray the surface of the marshmallows. Cover with sheet of parchment paper. Let stand 3 hours until firm. 1/2 powdered fruit may be added to mixture before pouring in pan. Beat well to combine. Add remaining half to confectioners sugar mixture. Use a lightly sprayed knife or kitchen scissors to cut into 1 1/2 " strips. Cut each strip into 1 1/2" squares. Toss in confectioners sugar mixture to coat. Store in airtight container up to 2 weeks.

I have not made these (yet), but know I someone who has and they were delicious.

Crockpot Chicken Cacciatore

6 boneless, skinless chicken breasts
1 Ragu chunky style extra mushroom spaghetti sauce (your choice as to how much you use)
1/4 c. water (to rinse out spaghetti sauce)
15 oz. can  Del Monte tomatoes with basil, garlic and oregano, undrained
chopped peppers and onions
angel hair spaghetti noodles, boiled and drained
mozzarella cheese, shredded

Place liner in crockpot. Place chicken on bottom of crockpot. Add spaghetti sauce, water, tomatoes, peppers and onions. Cook on low 4-6 hours until tender. Serve over spaghetti and top with mozzarella cheese.

Ooey Gooey Lemon Butter Cookies

1/2 c. butter, softened
8 oz cream cheese, softened
1 t. fresh lemon zest, optional
1 1/2 c. sugar
1 egg
1 t. vanilla
1 t. lemon* extract
2 1/4 c. SR flour
1/2+ c. confectioners sugar

Preheat oven to 350. Beat first 4 ingredients until combined. Add egg, vanilla, and lemon. Add flour and confectioners sugar. Gradually beat into cream cheese mixture. Use a 2 T. cookie scoop to scoop dough balls out. Roll in remaining confectioners sugar. Place on cookie sheet 2" apart. Bake 8-11 minutes. Cool 5 minutes, Move to wire racks and cool completely.

*substitute any flavor extract for a variety of flavors, or just omit to make plain butter cookies.

Peach Crumble Fruit Pizza

1 yellow cake mix
2 large peeled peaches*, thin sliced
1/4 c. pecans, chopped
1 t. cinnamon
1/2 c. butter, softened
1/4 c. light brown sugar, packed
1 c. sour cream
1 egg
1/8 t. cinnamon
2 t. milk
1/2 c. confectioners sugar

Preheat oven to 350.Place cake mix, butter, brown sugar and cinnamon in bowl and combine with pastry blender or forks, until crumbly. Reserve 1 c. of mixture. Press remaining onto bottom of pizza pan. Set aside. Combine sour cream and egg. Gently spread over crust. Top with peaches. Sprinkle on reserved mixture and nuts. Bake 35-40 minutes until golden brown and center is set. Cool completely--about 1 hour. Make glaze by combining last 3 ingredients. Drizzle over cooled pizza. Slice with pizza wheel. Enjoy! Store in refrigerator, covered.

*can use other fruits or  pie fillings instead

Cream Cheese Lime Pie

2, 8 oz. cream cheese, softened
14 oz. sweetened condensed milk
1/3 c. lime from 2 large limes (or use 2 T. lime concentrate)
zest of lime, optional
10" graham cracker crust, store bought or home made

Combine all ingredients except crust. Beat on high until smooth and creamy. Pour into crust. Sprinkle zest on top. Refrigerate 3-4 hours. Serve chilled with lime slices if desired.

Cinnamon Roll Poke Cake

1 box vanilla or white cake mix, plus needed ingredients
14 oz. can eaglebrand milk
4 T. butter, melted
1/2 c. packed brown sugar
2 t. ground cinnamon
4 oz. cream cheese, softened
1/3 c. butter, softened
2 c. powdered sugar
1 t. vanilla
1 T. milk

Preheat oven to 350. Spray 9x13 dish. Prepare cake mix as directed. Pour into dish. Allow cake to cool after baking. Using  the wooden handle, poke holes all over the cake. In a small bowl, whisk together eaglebrand milk, melted butter, brown sugar and cinnamon. Pour into holes and spread evenly.. In a medium bowl, combine cream cheese and butter with an electric mixer. Slowly add powdered sugar, vanilla, and milk. Mix until smooth. Spread onto cake. Sprinkle some cinnamon sugar on top of frosting. Place in refrigerator for frosting to set up. Store refrigerated.                                                                                

Peanut Butter Brownie Cups

1 box brownie mix, plus needed ingredients
1 c. heavy cream or cool whip
6 oz. cream cheese, softened
1 c. creamy peanut butter
1 c. powdered sugar
mini chocolate chips

Make brownie mix as directed. Preheat oven to 350 degrees and spray 24 mini muffin tins, or use cupcake papers. Fill each tin 2/3 full with batter. Bake 10 minutes. Let cool slightly and remove from tin. Use a spoon to press an indention in each one. Beat heavy cream until stiff peaks form. Refrigerate until needed.Beat cream cheese, peanut butter, and powdered sugar until smooth. Fold in whipped cream.Place peanut butter mixture into a large plastic bag and snip corner with scissors. Fill each brownie cup with peanut butter mixture. Top with mini chocolate chips. Store in refrigerator.

Super Easy Cream Cheese Cookies

1/2 c. butter, softened
3 oz. cream cheese, softened
1 1/2 c. confectioner's sugar
1 egg
1/2 t. vanilla (or substitute other flavors if desired)
1 3/4 c. SR flour
table sugar

Preheat oven to 375. Line baking sheets with parchment paper. Cream butter and cream cheese. Slowly add confectioner's sugar. Beat until fluffy. Beat in egg and flavoring. Mix well. Chill dough at least 1 hour. Shape into 1" balls. Roll in table sugar. Place on baking sheets 1 1/2" apart. Slightly flatten before baking. Bake 8-10 minutes until edges are become slightly golden, but still look undercooked. Cool. Makes 2 dz. cookies. Store in air tight container.

Peanut Brittle Cookie Sticks

2/3 c. softened butter
2/3 c. packed brown sugar
1 T. milk
1 1/3 c.SR flour
1 c. chopped salted peanuts
2/3 c. toffee bits

Line 9x13 pan with foil and extend over sides. Preheat oven to 350. Combine first 3 ingredients. Beat until creamy on medium speed. Reduce to low add flour. Beat until well mixed. Stir in chopped peanuts. Press into pan. Sprinkle with toffee bits. Bake 17 minutes or until golden brown. Cool 10 minutes. Lift out of pan using foil. Cut into 2x1 sticks. Cool completely.

Crockpot Barbecue Chicken Pizza

1 lb. pizza dough, (homemade or store bought)
1/4 c. marinara
1/4 c. barbecue sauce
1/2 small red onion, sliced and cut into slivers or half moons
2 T. cilantro, chopped. optional
1 1/2 c. rotisserie chicken, shredded
6 oz. Italian 5-cheese blend or mozzarella, shredded
green onions
more bbq sauce

Line 6 qt oval crockpot with parchment paper, and then foil. The foil should come up the sides (you will use this to lift it from the crockpot when it's done). Spray the foil well with cooking spray. Roll out the dough to an 11x14 shape. Place in crockpot, making sure it covers the entire area. Fold over the dough 1" around the edges to create the raised outer crust. Combine the marinara and bbq sauce and spread over crust. Sprinkle on *red onions, cilantro, chicken, and cheese. Take a long sheet of paper towel and cover the top of the crockpot. It needs to fit the full length and width. Cover with lid and cook on high 2-2 1/2 hours, Crust should be puffed up and golden. Garnish with more cilantro, onions, and bbq sauce if desired.

*may use any ingredients you want

Rhubarb Compote with Yogurt

2 c, finely chopped rhubarb
1/3 c. water
1/4 c. sugar
3 c. plain Greek yogurt
2 T. honey
3/4 c. sliced almonds
1/8 t. cinnamon, optional

Place rhubarb, water and sugar in 6 qt electric pressure cooker. Lock lid. Close valve. Set to high 3 minutes. Let pressure release naturally for 10 minutes. Quick release any remaining pressure. Transfer to a bowl. Refrigerate until cold. Whisk yogurt and honey until blended. Spoon into dishes. Top with compote. Garnish with almonds.

*If you don't have a pressure cooker, you can place the sugar, water, rhubarb, and cinnamon in a saucepan over medium heat and cook until rhubarb is tender and sugar is dissolved. Continue with the rest of the recipe.

Ginger Cookies

3/4 c. butter, softened
1 c. sugar
1 egg
1/4 c. molasses
2 1/4 c. SR flour
2 t. ground ginger
3/4 t. cinnamon
1/2 t. ground cloves
additional sugar for rolling

Cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine flour, ginger, cinnamon, & cloves. Add to creamed mixture and mix well. Roll into 1 1/2" balls and roll in sugar. Place 2" apart on baking sheets. Bake at 350 for 10-12 minutes, until puffy and browned. Cool.

Crockpot Irish Soda Bread

2.5 c. bread flour
2 T sugar
1 t. baking powder
1 t. baking soda
1/2 t. salt
3 T. butter, unsalted
1 c. buttermilk

Combine all dry ingredients and stir well. Use a pastry cutter, or a fork, to blend butter in to the dough. Add 1/2 the buttermilk and mix into dough by hand. Add remaining buttermilk and knead the dough for 2 minutes (longer if it's lumpy) Set the dough into a small 3 qt. crockpot and cook on high for 2 hours. Serve with Irish butter, stew, or soup.

Shrimp Fettuccini

3/4 lb. fettuccini pasta, uncooked
1 lb. shrimp
1 T. oil
1 small onion, diced
2 T. butter
1 garlic clove, minced
1/3 c. cooking wine
2 c. heavy whipping cream
1/3 c. parmesan
salt & pepper
1 T. red pepper flakes, optional
1/4 t. paprika

Cook pasta as directed. Do not rinse, but drain well. Set aside. In a small bowl. add shrimp and mixture of paprika, pepper, and salt. Place oil in large skillet and cook shrimp for 1 minute on each side. remove shrimp Add onion, butter, garlic. Cook 2 minutes, Add wine. Cook 3 minutes. Add whipping cream and let it come to a boil, Add parmesan. Stir until dissolved, Add shrimp and pasta back to skillet and cook another 3 minutes. Season to taste. Garnish with parsley, basil, paprika, and red pepper flakes if you like it spicy.

Rich Chocolate Brownies

1 c. sugar
 2 eggs
1/2 t. vanilla
1/2 c. butter, melted
1/2 c. SR flour
1/3 c. cocoa
Frosting
3 T. cocoa
3 T. butter, melted
2 T. warm water
1 t. instant coffee granules, optional
1 1/2 c. confectioners sugar

Preheat oven to 350. Beat sugar, eggs, and vanilla. Beat in butter. Combine flour and cocoa. Gradually add to batter and mix well. Pour into sprayed 8" pan. Bake for 25-30 minutes, or until toothpick comes out clean. Combine cocoa and butter for frosting. Combine water and coffee (omit water if not using coffee). Add to cocoa mixture. Stir in sugar until smooth. Frost brownies.

Conversion Chart for Herbs

As a general rule 1 T. fresh is equal to 1 t. dried/ground. Fresh herbs contain up to 80% water and dried herbs are 3-4x more potent than fresh.

HERB                                                  FRESH                                     DRIED/GROUND
Basil                                                         2 t.                                                1 t. dried
Bayleaf                                                     1 leaf                                              2 leaves, dried
Cilantro                                                     3 t.                                                1 t. dried
Cinnamon                                                  1 stick                                           1/2 t. ground
Cumin                                                        4.5 T. seed                                    4 T. ground
Dill                                                             3 t.                                                1 t. dried
Garlic (large)                                              1 clove (1.5 t. minced)                   1/2 t. powder
Garlic (small)                                              1 clove (1/2 t. minced)                   1/8 t. powder
Ginger                                                        1 T. grated                                     3/4 t. dried
Onion                                                         1 medium onion                             1 t. powder
Oregano                                                     1 T.                                               1 t. dried
Parsley                                                        2 t.                                                1 t. dried
Rosemary                                                   1 T.                                                1 t. dried
Sage                                                           7 leaves                                          1 t. dried
Thyme                                                        1 T.                                                3/4 t. ground

Cheese Pie

2 eggs
1 c. milk
1 c. flour (plain)
3/4 c. shredded mozzarella cheese
3/4 c. sharp cheddar cheese, shredded
1 t. salt
1/2 t. pepper

Heat oven to 400. Spray 9" pie pan and set aside. Add eggs to bowl and beat with a whisk. Add milk & flour. Whisk until well combined. Stir in all of cheese, salt, and pepper. Pour into pan. *Bake 20-30 minutes until golden brown. Let cool 5 minutes before slicing. Enjoy!

*May also cook in skillet on medium heat. Place cover on top and cook 3-4 minutes each side.

Chocolate Chip Peanut Butter Bites

1 c. butter
3/4 c. sugar
1 c. light brown sugar, packed
2 eggs
1 T. vanilla
3 1/4 c. SR flour
1 1/2 c. mini chocolate chips
28 Reese's P.B. cup miniatures, unwrapped

Note: This dough requires chilling! Melt butter in saucepan over medium heat. Cook, stirring often, about 6 minutes until it becomes brown in color. Once it's done cooking the foam is a light brown and will dissipate after removing from heat. Let it sit for 5 minutes to cool. Pour butter into electric mixer fitted with a paddle or you can use a hand mixer. While still hot, add both sugars and mix on low until combined. Allow to cool for a few minutes, then mix in eggs and vanilla. Slowly add flour until mixture is combined. Stir in chocolate chips. Line baking sheet with parchment paper. Scoop 2 T. of dough out and place around a Reese's miniature cup, rolling in hands to completely cover. Place balls on cookie sheet. Cover with plastic wrap and place in refrigerator for at least 4 hours, overnight is even better. Preheat oven to 350. Place cold cookie balls 2" apart on cookie sheets and bake 12-15 minutes. Cookies should just begin to brown and no longer glossy on top. Cool 5 minutes on sheet before removing. Store in airtight container for up to 3 days or freeze for up to one month.

Crustless Broccoli Quiche

1 c. chopped onion
1 c. sliced fresh mushrooms
1 T. oil
10 oz. pkg frozen broccoli (or spinach), thawed and drained
2/3 c. cooked diced ham
5 eggs
3 c. shredded Monterey jack cheese
1/8 t. pepper

Heat oven to 350. Saute onion and mushrooms in oil until tender. Add broccoli and ham. Cook and stir until excess moisture is evaporated. Cool slightly. Beat eggs. Add cheese and mix well. Stir in broccoli mixture and pepper. Blend well. Pour evenly into a sprayed 9" pie plate. Bake 40-45 minutes or until knife inserted in center comes out clean. Serve with fresh fruit for a light brunch or dinner.

Crockpot Beef Bourguignon

3 T. flour
salt and pepper
3 lbs. beef chuck, cut into 1" strips
3 large carrots, peeled and sliced, I use unpeeled baby carrots
1 medium onion, sliced
6 strips cooked bacon, chopped into 1" pieces
2 c. red cooking wine
1 T. tomato paste
3 sprigs thyme, stemmed, I used 1/2 t. ground thyme
1 lb. fresh mushrooms, sliced
2 large potatoes, cut into 1" pieces, I used Dutch potatoes, cut in half

Coat meat in flour. Season with salt and pepper, to taste. Sear meat in skillet. Place meat in bottom of lined crockpot. Add other ingredients. Cover and cook on low 8 hours or on high for 4, until meat is tender.

This recipe reminds me of my mom's Italian beef stew. (Also found on this blog.)

Chocolate Chip Oatmeal Cookies

1 c. butter, softened
3/4 c. sugar
3/4 c. packed brown sugar
2 eggs
1 t. vanilla
3 c. oats (quick cooking)
1 1/2 c. SR flour
3.4 oz. pkg vanilla instant pudding mix
2 c. chocolate chips
1 c. chopped pecans, optional

Heat oven to 375. Cream butter and sugars until fluffy. Beat in eggs and vanilla. Combine oats, flour, and pudding. Add to creamed mixture and stir well. Stir in chips and nuts. Drop by level teaspoonfuls 2" apart on ungreased baking sheets. Bake 10-12 minutes until lightly browned. Cool.

Skillet Stovetop Times for Steak

Place meat in skillet and cook for these times:

Rare: 4-5 minutes (125 degrees)
Medium Rare: 7-8 minutes (130 degrees)
Medium: 8-9 minutes (140 degrees)
Well Done: 10+ minutes (145 degrees)

Sugar Cream Pie

1 unbaked pie shell
1 c. sugar
1/4 c. cornstarch
2 c. milk
1/2 c. butter, cubed
1 t. vanilla
1/4 t. cinnamon*

Heat oven to 450. Do not prick pie shell. Bake 15 minutes or until lightly brown. Cool. Reduce oven to 375. In a large saucepan, over medium heat, combine sugar and cornstarch. Add milk and stir until smooth. Bring to a boil. Reduce heat. Cook and stir 2 minutes until thick and bubbly. Remove from heat. Stir in butter and vanilla. Pour into crust. Sprinkle with cinnamon. Bake 15-20 minutes until golden brown. Cool. Refrigerate until chilled. Pie will set up while chilling.

*At Christmas, add 1/8 t. ground cloves, 1/8 t. nutmeg, & 1/8 t. ginger to cinnamon. Smells like Christmas!

Drop Biscuits

1 1/2 c. Bisquick mix
1/2 c. 1% or skim milk

Heat oven to 450. Stir ingredients until soft dough forms. Drop by spoonfuls onto sprayed cookie sheet. Bake 7-9 minutes until golden brown.

Bisquick Pancakes

2 c. Bisquick mix, I use heart-smart
1 1/4 c. 1% or skim milk
1 egg

Combine all ingredients, just until blended. Pour by slightly less than 1/4 c. onto hot, greased griddle or skillet. Cook until edges are dry. Flip over. Cook until golden. Serve with your favorite syrup, fruit, or preserves.

*chocolate chips, blueberries, raisins, pecans, or other favorites may be added to the batter before cooking if desired.

Crockpot Cinnamon Apple Monkey Bread

2 (5 ct) cans cinnamon rolls with icing
1/4 c. sugar
1 t. cinnamon
1/2 c. brown sugar
1/2 c. butter, melted
1 c. chopped apples, your choice, I like Fuji

Open each can of rolls and cut each roll into 6 pieces. Place sugar and cinnamon inside large ziploc bag. Add roll pieces to bag. Seal and shake bag until all pieces are coated. In a small bowl, combine brown sugar and butter. Place liner in crockpot. Place half the rolls in the bottom. Top with half the chopped apples & half the butter mixture. Repeat. Cover and cook on high for 2 hours. Check after 1 1/2 hours to be sure the bottom and edges aren't burning. When done baking, turn off crockpot and let stand for 5 minutes. Drizzle icing from rolls over the top while still inside the crockpot or invert bread onto plate and then drizzle with icing.

*This bread can be served as either a breakfast bread, or as a warm dessert with vanilla ice cream.

Best Chocolate Chip Cookies Ever

1 c. salted butter, softened*
1 c. sugar
1 c. light brown sugar, packed
2 t. vanilla
2 eggs*
3 c. SR flour
2 c. chocolate chips or chunks**

Preheat oven to 375. Line baking sheet with parchment paper. Cream together butter and sugars until combined. Beat in eggs and vanilla until fluffy. Add flour and stir until combined. Add chocolate chips. Mix well. Use a small cookie scoop or 2 T. dough to make cookie balls. Bake 8-10 minutes. Take out when they are are just barely starting to brown. Do Not Overbake! Rest on baking sheet for 2 minutes before removing to cooling rack. Makes 24-36 large cookies, depending on what size cookie you make.

*Tips: Bring butter and eggs to room temperature. The eggs will incorporate faster than cold eggs do. Cover and chill dough for 1 hour before putting on cookie sheets. It will bring more lift to the cookies.

**may also substitute white chocolate chips, butterscotch chips, pumpkin spice chips, etc...

1st picture: dough balls made with cookie scoop, 2nd picture: baked cookies, ready to eat!

Crockpot Orange Marmalade Chicken

2 pounds boneless, skinless chicken breast, or tenderloins
½ cup orange marmalade
1 cup orange juice
¼ cup soy sauce
3 cloves garlic, minced
1 tablespoon tomato paste
1/8 t. ground ginger
Flour for coating

Slice chicken breast in half horizontally, or use tenderloins. Roll each piece in flour until it's coated. Tap off any excess, and then place in the bottom of a lined 6-quart slow cooker. In a large bowl, mix marmalade, orange juice, soy sauce, garlic, tomato paste and ginger. Pour on top of chicken. Cover and cook for 3 hours on high, or 6 hours on low. Serve with white rice, steamed broccoli, and extra sauce from crockpot, if desired.

Meat Doneness Temps

                             Rare                    Medium Rare                   Medium                   Medium Well

Beef steaks        125/130                      130/135                            140/145                    155/160
Beef roasts         120/125                      125/130                            135/145                   150/160
Lamb chops       125/130                      130/135                            140/145                    155/160
Lamb roast         120/130                      125/130                            135/145                    150/160
Pork chops          ------                         125/130                            135/140                    145/150
Pork roast           ------                          125/130                            135/140                   145/150
Veal chops          ------                          130/135                            140/145                   155/160
Veal roasts          ------                          125/130                            135/145                   150/160
Poultry                ------                              ------                               ------                        165

*The first number given is what the temperature should be when removed from heat source. The second number is the ideal resting temperature. Meat should rest no more than 10 minutes to allow juices to form. Meat may be wrapped in foil to retain its warmth.

Whole chicken--roasted    resting time should be 5 min. Remove from heat when 160-165, ideal temperature is 165-170.
Whole large turkey--roasted  resting time should be 20-60 min.. Remove from heat when 150-170, ideal is 165-170.
Chicken/Turkey breast  resting time is 3 min. Remove from heat when 165, ideal is 165.

**Source: the Reluctant Gourmet

Dry Rub for All Meats

2 T. salt
2-3 T. sweet or smoked paprika powder
1-2 T. garlic powder
2 T. dried rosemary, optional
1 T. cumin
1-2 T. onion powder
1-2 T. dried oregano
2 T. ground black pepper
1 T. light brown sugar

Combine all ingredients in a shaker bag then store in a sealed container. Rub on lightly oiled meat and place in refrigerator to marinate for 1 hour. Take out of refrigerator and allow to come to room temperature for 15-20 minutes before cooking the way desired.

*measurements are given in a range so you can adjust them to your desired taste. The original recipe had them all on the higher end, but a lot people thought it was too much.