Saturday, April 15, 2017

Oatmeal Raisin Bars

1 cup sugar
2 Tbsp plus 1 1/2 tsp cornstarch
1 tsp cinnamon
3 eggs, beaten
1 1/2 cups sour cream
2 cups raisins
Crumb Mix:
1 3/4 cup all purpose flour
1 3/4 cup quick cooking oats
1 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1 cup cold butter

In saucepan, combine sugar, cornstarch and cinnamon.  Stir in eggs, sour cream and raisins.  Cook and stir for 8-10 minutes.  Set aside to cool slightly.  In bowl, combine flour, oats, brown sugar, baking soda and salt.  Cut in butter until crumbly.  Firmly press 3 1/2 cups of crumb mixture into a greased 13x9.  Spread with warm raisin filling.  Sprinkle with rest of crumb mix.  Bake at 350 for 25-30 minutes.

Serves 24

Tuesday, April 4, 2017

Chicken and Vegetable Stir Fry

1 1/2 pounds chicken, cut into cubes
3 Tbsp Italian dressing
12 oz broccoli florets
1 red bell pepper, cut into chunks
1 yellow squash, cut into thin slices
6 oz Velveeta, cubed
2 Tbsp milk

In skillet, cook chicken in dressing.  Once fully cooked, add vegetables.  Stir and reduce heat.  Cover and simmer 5 minutes or until vegetables are tender.  Mix Velveeta and milk in another bowl.  Microwave 1-3 minutes, or until fully melted.  Top chicken mix with Velveeta sauce.

Serves 4

Sunday, April 2, 2017

Cowboy Salad

8 oz  fully cooked ham, cubed
3 ripe tomatoes, chunked
1 small can corn kernels, drained
4 oz pepper jack cheese, cut into small cubes
1/3 cup thin red onion wedges
1/2 cup light ranch dressing
3 Tbsp dried parsley
1 small head boston lettuce, chopped
2/3 cup smoked almonds

Toss ham, tomatoes, corn, cheese, onion, ranch and parsley in a large bowl.  Mix to coat.  Separate lettuce onto places and top with ham mixture.  Sprinkle with almonds.

Serves 5

Saturday, March 25, 2017

Ham and Potato Soup

3 1/2 cups peeled and diced potatoes (1 3/4 pounds)
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
3 chicken bouillon cubes
1/2 tsp salt
1 tsp freshly ground black pepper
5 Tbsp butter
5 Tbsp flour
2 cups milk

Combine potatoes, celery, onion, ham and water in a stockpot.  Bring to a boil, then cook over medium heat until potatoes are tender, about 10-15 minutes.  Stir in the chicken bouillon cubes, salt, and pepper.  In a separate saucepan, melt butter.  Whisk in flour with a fork and cook, stirring constantly, until thick, about 1 minute.  Stir in milk slowly, so as not to allow lumps to form, until all the milk has been added.  Continue stirring over medium low heat until thick, about 4-5 minutes.  Stir milk mixture into stockpot and cook soup until heated through.  Serve immediately. 

Makes 8 cups

Peanut Butter Bars

1/2 cup cream peanut butter
1/4 cup butter, softened
1 1/4 cups sugar
2 eggs, lightly beaten
1 tsp vanilla
2 cups flour
1 tsp baking powder
1/2 tsp
1 cup chopped peanuts, plus more for garnish

Frosting:
1/2 cup creamy peanut butter
1/4 cup butter, softened
1/2 cup powdered sugar

Heat oven to 350.  Line 13x9 pan with foil.  Generously coat with nonstick cooking spray.  In bowl, beat peanut butter and butter.  Beat in sugar until well blended.  Beat in eggs and vanilla.  Stir in flour, baking powder and salt.  Add peanuts (mixture with be stiff).  Press batter evenly into prepared pan.  Bake at 350 for 30 minutes or until bar pulls away from sides of pan.  Let cool completely in pan on wire rack. 

Frosting:  In bowl, beat together peanut butter, butter and powdered sugar until smooth and fluffy.  Spread over top of cooled bar.  Sprinkle with chopped peanuts.  Cut into 36 rectangles.

Serves 36

Tuesday, March 21, 2017

Chocolate Pecan Pie

1 unbaked 9 inch deep dish pie shell
3 eggs
1 cup light corn syrup
1/2 cup sugar
1/4 cup butter, melted
1 tsp vanilla
1 cup pecan halves, coarsely chopped
3/4 cup semi-sweet chocolate chips

Preheat oven to 350.  Combine eggs, corn syrup, sugar, butter and vanilla in bowl with wire whisk.  Stir in pecans.  Sprinkle chocolate chips over bottom of crust.  Pour pecan mixture into pie shell.  Bake 50-55 minutes or until knife inserted 2 inches from center comes out with little bits of filling attached.  During cooking, if it browns too quickly, cover with foil.  Cool on wire rack for 2 hours and refrigerate until serving.

Serves 8

Friday, March 17, 2017

Tomato Onion Salad

6 large tomatoes, sliced
1 sweet onion, thinly sliced and separated into rings
1/4 cup olive oil
2 Tbsp red wine vinegar
2 Tbsp fresh parsley, chopped
1 tsp salt
1 tsp Italian seasoning
1 tsp finely chopped onion
1/2 tsp sugar
1/4 tsp garlic powder
1/4 tsp pepper

Layer tomatoes and onions in a shallow serving dish.  Combine rest of the ingredients, whisking well.  Drizzle over salad.  Cover and refrigerate for at least 2 hours before serving.

Serves 8

Thursday, March 2, 2017

Banana Chip Muffins

1 3/4 cup all purpose flour
1/4 cup sugar
2 1/2 tsp baking powder
3/4 tsp salt
1 egg
1/2 cup milk
1/3 cup vegetable oil
1 cup mashed ripe banana
1/2 cup unsweetened applesauce
1 cup mini semi sweet chocolate chips

Combine flour, sugar, baking powder, and salt.  Combine the egg, milk, oil, banana and applesauce.  Stir wet ingredients into dry ingredients, just until moist.  Fold in chocolate chips.  Fill greased muffin cups 2/3 full.  Bake at 400 fro 20 minutes or until toothpick inserted in centermost muffin comes out clean.

Tuesday, February 14, 2017

Pumpkin Chili

1 pound ground beef, browned and drained
1/2 tsp crushed red pepper flakes
2 tsp minced garlic
1/2 large onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can Great Northern beans, drained and rinsed
2 (8 oz each) can tomato sauce
2 (14.5 oz each) cans petite diced tomatoes
1 (14.5 oz) can fire roasted diced tomatoes
4 oz can spicy V8
1 (15 oz) can pumpkin puree
2 tsp pumpkin pie spice
2 tsp chili powder
1 tsp ground cumin
1 tsp salt
2 tsp unsweetened cocoa powder
Shredded cheddar cheese, sour cream, jalapenos, fritos -- for topping

Put all in crock pot and cook on high for 4 hours or low for 8 hours. 

Serves 10

Sunday, February 12, 2017

Monkey Bread

3/4 cup white sugar
2 tsp ground cinnamon
3 (12 oz each) pkgs refrigerated biscuit dough, cut into smaller pieces
1/2 cup chopped walnuts
1/2 cup butter
1 cup packed brown sugar

Preheat oven to 350.  Grease a bundt pan.  Mix white sugar and cinnamon in a large plastic bag.  Place cut biscuits in bag in 10-15 pieces at a time and shake.  Arrange pieces in the bottom of the prepared pan.  Continue this process until all pieces have been used.  Sprinkle nuts among pieces as they are added.  If there is extra cinnamon sugar mix, pour over top of biscuit pieces.  In a small saucepan, melt butter and brown sugar.  Boil for 1 minute.  Pour over the biscuits.  Bake for 15 minutes.  Remove from oven and cover with foil to keep top from getting too crispy.  Bake an additional 20 minutes.  Let bread cook in pan for 10 minutes, then turn out onto plate.