Zuppa Toscana Soup

10-12 spicy sausage links

1 diced yellow onion

1/2 pkg. bacon

2 TBS. minced garlic

3 potatoes, diced

1/4 cup kale, chopped

3 chicken broth cubes

5-6 cups water

3 cups cream

1 large portabello mushroom, diced

2 TBS. fresh basil-cut up

1 TBS. garlic salt

1TBS. onion salt

In olive oil, sauté sausage, onion, garlic and mushroom.  Cook bacon until crispy. Then crumble and add to mixture.  Sauté diced potatoes for 2-3 minutes.  Add water, kale, broth cubes, and salts.  Simmer 30 minutes.  Blend in cream and basil.  Serve hot. 

Chocolate Chip Cookies

Whip:
1 C. Sugar
1 C. Brown Sugar
2/3 C. Butter softened
2/3 C. Shortening
2 Eggs
2 tsp Vanilla

Mix:
3 C. Flour
1 1/2 C. Oats
1 tsp Salt
1 tsp Baking Soda
1 C. Chocolate Chips (we use more)

Mix until barely blended
Bake @ 375 for 8-10 minutes

Made for me by Payton

Oriental Slaw Salad

2 (16 oz) packages slaw

½ cup green pepper-diced

½ cup yellow pepper-diced

½ cup radish-chopped

½ cup green onion

2 pages oriental ramen noodles

¾ cup sunflower seeds

¾ cup slivered almonds

2 TBS. butter

Melt butter and mix with nuts and crushed ramen noodles.  Bake at 350 degrees. Be careful not to burn. Cool.

Dressing:

1 cup canola oil

1/3 cup balsamic vinegar

1 TBS. soy sauce

2 packages of ramen noodle seasoning packets 

½ cup sugar

Mix all ingredients together, making sure the sugar dissolves.  Right before serving, mix all ingredients: vegetables, nuts and dressing.

Greek Pasta Salad

1 lb. rotini or other small pasta
salt and freshly ground pepper
1/2 cup olive oil
1/4 cup red wine vinegar
1 clove garlic, minced
1/2 tsp. dried oregano
8 oz Persian cucumbers, diced
1/4 cup sliced red onion
1 pint grape tomatoes, halved lengthwise
1 (8 oz.) chunk feta cheese, cubed
1/2 cup pitted kalamata olives

Almond Sheet Cake with Butter Frosting

2 cups flours

2 cups sugar

1 tsp. salt

1 tsp. baking powder

1 cup butter

1 cup water

1/2 cup sour cream

2 eggs, lightly beaten

1 tsp. almond extract

sliced almonds, for sprinkling on top

Preheat oven to 350 degrees.  Grease and flour a 15 x 11 jelly roll pan.  In a large bowl, whisk together dry ingredients and set aside.  In a small saucepan, combine butter and water-bring to a boil, stirring occasionally.  Add to flour mixture and stir to combine.  

Stir in sour cream, beaten eggs, and almond extract .

Pour into buttered pan and bake 22-25 minutes, or until a toothpick comes out clean.

Spread warm (not hot) cake with butter frosting (recipe below). Sprinkle with sliced almonds. Cut into squares and serve.

Butter Frosting

1/2 cup butter

1/4 cup milk (the higher the fat content, the richer it will taste)

1/2 tsp. almond extract 

3 cups powdered milk

In a medium saucepan, combine butter and milk.  Bring to a soft boil over medium heat, stirring occasionally, and remove from heat as soon as it boils.  Whisk in almond extract, then gradually whisk in the powdered sugar until smooth.  Frost warm cake. 

Junk Mix (cereal mix)

In a large bowl add:
6 cups Golden Grahams
6 cups Corn Chex
2 cups coconut
2 cups slivered almonds

In a medium saucepan add:
1 cup sugar
1 cup corn syrup
3/4 cup butter

Bring to a boil over medium heat. Let boil for 2 minutes. Pour over cereal and mix. Pour mixture over waxed paper to cool and store in air tight container

*instead of Golden Grahams you could try Smore cereal and Fruit Loops

Zucchini Bread

1 cup sugar
1 cup brown sugar
3 eggs
1 cup oil

Mix and add:
3 cups flour
1 tsp. salt
1 tsp. soda
3 tsp. cinnamon
1/2 tsp. baking soda

Mix and add:
2 cups grated zucchini
2 tsp. vanilla

Bake 350 degrees for 45 minutes.  Makes 2 loaves of bread
*Recipe from Sheralee Moore

Bran Muffins

2 cups boiling water
5 tsp. baking soda
1 cup shortening
2 cups sugar
4 eggs
1 quart buttermilk
5 cups flour
1 tsp. salt
4 cups all bran cereal
2 cups 40% bran flakes
2 cups chopped dates (optional)
1 cups chopped walnuts (optional)

Add soda to boiling water and cool.  Cream shortening and sugar.  Add eggs, one at a time; stir in buttermilk, then add flour and salt.  Add water and soda to above mixture.  Add cereals, dates and nuts.  Spoon into well greased muffin tins.  Never stir or beat, just fold ingredients together.  Store unused mixture in refrigerator for up to 6 weeks.  Bake at 375 degrees fro 20 minutes.

Fruit Dip

1/2 cup brown sugar
8 oz. cream cheese
2 containers vanilla greek yogurt
5 oz. mini chocolate chips
1/4 cup heavy cream

Mix together sugar and cream cheese.  Add vanilla yogurt.  Add heavy cream and whip until holds and peaks.  Add chocolate chips.
Serve with fruit of choice.

Oatmeal Cake

1 cup oatmeal
1 1/2 cup flour
1 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
1 1/2 cup brown sugar
1 cup sugar
1/2 cup butter
2 eggs
2 tsp vanilla

Topping
6 TBS butter
1/4 cup heavy cream
1 cup shredded coconut

Pour 1 1/2 cup boiling water over oatmeal and let sit for 20 minutes.
Sift flour, soda, salt and cinnamon together. Cream 1 cup brown sugar, sugar, and butter together; beat in eggs. Stir in flour mixture, oatmeal mixture and 1 tsp vanilla. Turn batter into greased 12x8 pan. Bake at 350 degrees for 35-40 minutes. Melt butter in saucepan; stir in remaining brown sugar, cream, coconut and remaining vanilla. Mix well and spread over hot cake. Broil until topping is bubbly and lightly browned.

Delicious cake from my friend Heather B.

Homemade Hot Fudge

This is great to serve on top of Texas sheet cake. Don't ice the cake if you are going to serve with hot fudge.


1 pkg. semi sweet chocolate chips
1/3 cup margarine
2 cups powered sugar
1 tsp vanilla
1 can evaporated milk
Place chocolate chips & butter in a glass measure. Microwave 1 1/2-2 minutes or until butter is melted. Stir in remaining ingredients beat with mixer until smoothing microwave for 5 minutes or until bubbly.

Cookie Dough Dip

1 (8oz) package cream cheese
1/2 cup butter
1 cup powdered sugar
2 TBS. brown sugar
1 1/2 tsp. vanilla
1 cup milk chocolate chips
1 cup toffee bits

Instructions:
Cream together cream cheese and butter. Add all other ingredients and mix until well combined.
Serve with apple wedges.

7 Layer Dip

1 (15 oz.) can refried beans
1 (4oz.) can diced green chilies
1 pt. sour cream
2-3 tsp. taco seasoning
3-4 avocados
3/4 cup salsa
1/2 tsp. garlic powder
1 tsp. lemon juice
2 cups cheddar cheese, grated
3-4 tomatoes, diced
2-3 green onions, sliced
1 large can black olives, sliced

Beat beans  with mixer until smooth and add taco seasoning, and green chilies.  Spread over a platter.  Spread sour cream over beans.  Mash avocados with lemon juice, garlic powder and salsa.  Spread over sour cream.  Sprinkle with cheese, tomatoes, onions and olives.  Serve with tortilla chips.  

Best Apple Crisp

Recipe taken from: Tastes Better From Scratch

• For Crumb Topping:
• 1/2 cup flour
• 1/2 cup old fashioned oats
• 1/2 cup brown sugar
• 1/2 tsp baking powder
• 1/4 tsp ground cinnamon
• dash of salt
• 1/3 cup unsalted butter, diced into small chunks
For the Apple filling:
• 3-4 large Granny Smith apples, peeled and sliced thin
• 3 Tbsp butter, melted
• 2 Tbsp flour
• 1 Tbsp lemon juice
• 3 Tbsp milk
• 1/2 tsp vanilla extract
• 1/4 cup brown sugar
• 1/2 tsp ground cinnamon
• dash of salt

Instructions

1. Preheat oven to 375 degrees F.
2. In a medium size bowl combine the crumb topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the apple filling.
3. For the Apple Filling: In a small bowl, combine melted butter and flour until well blended. Add lemon juice, milk and vanilla and stir well. Stir in brown sugar, cinnamon, and salt. Pour butter mixture over apples and toss to coat. Pour apple mixture into an 8x8-inch baking dish and spread into an even layer. Sprinkle crumb topping evenly over the apples. Bake for 30-35 minutes or until golden brown and top is set. Remove from oven and allow to cool for at least 10 minutes before serving.

Flat Enchiladas

Brown 6 TBS. shortening and 5 rounded TBS. flour
Add 3-4 coups water.  Bring to a boil.
Add 1 (8 oz.) can tomato sauce.  Bring to a boil again

Add:
1 tsp. salt
2 TBS. sugar
2 TBS. chili powder
2 TBS. vinegar
1 tsp. garlic powder
1 tsp. onion powder
1/2-1 tsp. cumin
pepper

Layer friend corn tortillas (just slightly fry the tortillas to make them soft) with sauce and cheese.

Bake at 350 degrees for 25 minutes.  Top with a fried egg.

Lime Cilantro Pork Tacos

1 lb. pork tenderloin, trimmed and cut into thin strips

¼ tsp. salt

1/8 tsp. freshly grounded black pepper

2 tsp. olive oil (or veg oil)

1 ½ cups thinly sliced onions

½ cup green pepper, chopped

1 small jalapeno pepper, seeded and chopped

½ cup fat free, less sodium chicken broth

½ cup chopped plum tomato

3 TBS. chopped cilantro

2 ½ TBS. fresh lime juice

8 (6 inch) flour tortillas

Heat in large skillet over medium-high heat.  Sprinkle pork with salt and pepper.  Add oil to pan.  Add pork, and sauté 4 minutes or until browned.  Remove pork from pan, place in bowl.  Add onion and jalapeno to pan, sauté 5 minutes or until tender.  Add broth; reduce heat, and simmer 1 minute, scraping pan to loosen browned bits.  Stir in tomato, and simmer 2 minutes.

Return pork and accumulated juices to pan.  Stir in cilantro and lime juice; cook 1 minute or until pork is done.

Heat tortillas according to package directions.  Spoon ½ cup pork mixture into each tortilla; roll up.

Browning the pork improves its color, and the browned bits enrich the sauce’s flavor, increase the amount of jalapeno pepper if you enjoy spicy foods.  Serve with lime wedges.

Total Time: 30 minutes

Quick Tip: To make the pork tenderloin easier to cut into thin strips, partially freeze it first.

Christmas Crack

1 (12.8 oz.) box of rice chex cereal
1 (12 oz.) box golden graham cereal
1 (7 oz.) bag shredded coconut
1 (4 oz.) bag slivered almonds
1.5 cups butter (3 sticks)
2 cups sugar
2 cups corn syrup

Combine first 4 ingredients in large bowl and mix well.  In large sauce pan, cook butter, sugar and corn syrup until it comes to a "soft ball" stage.  234 degrees on cookie thermometer.

Pour over cereal mixture and stir until well coated.
Pour onto 2 large cookie sheets to cool.  Stir occasionally to prevent clumping.  Store in air tight container.

Chocolate Mint Brownie Cookies

Cookie

1 Devil's Food cake mix
2 eggs
3/4 cup shortening (I use 1/2 shortening and 1/2 coconut oil and it still turns out)
Combine and roll into balls, flatten slightly, bake at 350 degrees for 8 minutes.

Frosting is the Wilton Class Buttercream Icing:
1/2 cup vegetable shortening
1/2 cup butter, softened
1 tsp. clear vanilla extract

4 cups sifted confectioners' sugar 

2 TBS. milk

In large bowl, beat shortening and butter with electric mixer until light and fluffy.  Beat in vanilla.

Gradually add sugar, one cup at a time, beating well on medium speed.  Scrape sides and bottom of bowl often.  When all sugar has been mixed in, icing will appear dry.

Gradually add milk; beat at medium speed until light and fluffy.

Add meringue powder so the frosting stiffens up.

Take part of icing and add mint extract and green food coloring.  

Add cocoa powder and more water to the rest of the icing until it tastes good and is spreadable.

Frost the cooled cookies with the mint icing, let dry (meringue powder helps with this) then frost with chocolate icing.

Lemon Blueberry Poppyseed Bundt Cake

1 box white cake mix
4 eggs
2/3 cup oil
zest of 2 lemons
1/4 cup lemon juice
1/2 cup milk
1 cup plain yogurt
1 (3.4 oz-3.9 oz) pkg. lemon instant pudding mix
1 TBS. poppy seeds
1 1/2 cup blueberries, frozen or fresh

Lemon Glaze:
1 1/2 cups powdered sugar
3 TBS. lemon juice
2 TBS. butter, melted
Fresh blueberries for decoration


Preheat oven to 350 degrees and grease a bundt cake pan.

1.  Sift cake mix into a small bowl to remove any lumps; set aside.
2.  In a large bowl, combine eggs, oil, lemon zest, lemon juice, milk and yogurt.
3.  Add cake mix and instant pudding mix;  stir well.
4.  Stir in poppy seeds
5.  Gently fold in blueberries
6.  Dump into bundt cake and and spread evenly
7.  Bake for 38-50 minutes or until a knife inserted near the center comes out clean.
8.  Let cool in pan and then turn out.
9. Lemon glaze: whisk powdered sugar, lemon juice, and butter.  Add more lemon juice if you want a thinner glaze or more powered sugar to make it thicker.
10. Pour glaze over the cooled cake and serve with fresh blueberries.

Spicy Chicken Teriyaki Bowls with Coconut Rumba Rice

Recipe from: Favorite Family Recipe

1 Tbsp. vegetable oil
4 carrots, peeled and grated
3 celery stalks, washed and sliced
1 zucchini, chopped into small cubes
1½ c. chopped broccoli florets
2 c. chicken, grilled and cut into small cubes (OR you can get the pre-cooked grilled chicken strips at Costco in the deli section. It comes in a 2-pack.. use one of the packages and cut up the chicken into little cubes.. just saute the chicken for a few minutes in a skillet before serving)
*Rumbi Rice (see recipe below)
**Spicy Hawaiian Teriyaki Sauce (see recipe below)
Instructions
Heat vegetable oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, and broccoli (pretty much equal parts of said vegetables.. you can add more or less veggies depending on your taste). Saute ONLY until vegetables are crisp tender. About 1-2 minutes tops.

Serve over Rumbi rice and top with chicken. Serve with Spicy Hawaiian Teriyaki Sauce on the side (about 3 Tbsp. per bowl.. you can add more or less depending on your taste).

Hawaiian Coconut Rice with Red Beans (aka Rumbi Rice)
2 c. long grain white rice
2 1/2 c. water
1 (14oz) can coconut milk (about 1 1/2 c.)
1/2 Tbsp. sugar
1 can red beans, drained and rinsed
Combine all ingredients in a rice cooker. Gently stir it all together so the beans are all mixed. Place the lid on and start the rice cooker. Fluff rice with a fork before serving.
If you don’t have a rice cooker… Combine water, coconut milk, and sugar in a saucepan. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender. 

Spicy Hawaiian Teriyaki Sauce:
3/4 c. Mr. Yoshida’s teriyaki sauce (found in the grocery store by the BBQ sauces)
1 tsp. soy sauce
2 tsp. chili garlic sauce (in the Asian section of the grocery store.. we used the one in the clear plastic jar with the green lid — if you want to make it spicier.. add more of this to the sauce)
1 tsp. fresh ginger
pinch of salt
pinch of brown sugar
1 Tbsp. cornstarch
2 Tbsp. cold water
Combine Yoshida’s, soysauce, garlic sauce, ginger, salt, and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and SLOWLY add to sauce for thickening. You want it to be slightly thicker than the Yoshida’s sauce. Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. (If you find that the sauce is too thick when it cools, just add a little more Yoshida’s to it)