Spicy Vanilla Pecans

1 lb. pecan halves
6 c. water
1/2 c. sugar
3 T. butter, melted
1 T. corn syrup
1 T. vanilla extract
1/4 t. salt
1/4 t. cinnamon
1/4 t. nutmeg
1/4 t. allspice
1/8 t. pepper

Boil pecans in water for one minute; drain. Immediately toss pecans in a large bowl with sugar, butter, corn syrup and vanilla; mix well. Cover bowl and let sit 12 to 24 hours.

Place pecans on an ungreased jelly-roll pan. Bake at 325 degrees for 30 minutes, stirring every 5 minutes. While pecans are baking, combine remaining ingredients in a large bowl. After baking pecans, immediately toss them with spices until well coated. Spread pecan on jelly-roll pan in a single layer to allow to cool. Makes 5 1/2 cups.

I used a 2 lb. bag from Sam's and double everything. Eldon is giving these to home teaching families. I put the pecans into a disposible icing bags; decorated with some floss and a bell. The double recipe made 9 bags. They're cute! Oh, and the pecans are yummy!

Nutty People Food

9 cups rice chex
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 tsp vanilla
1 1/2 cups powdered sugar

Combine chocolate chips, peanut butter, and butter in a microwave safe dish. Microwave on high for 1 minute. Stir. Microwave for 30 seconds more. Add vanilla, and stir until smooth. Add mixture to the chex and stir to combine.

Put the mixture into a large bag (at least 2 gallons--I used a clean garbage bag). Add powdered sugar. Seal the bag and shake to coat the cereal. Spread in a single layer to cool. Store in the fridge.

German Sugar Cookies

500gr.Flour
2 Teaspoons Baking powder
2 Eggs
200gr.Sugar
2 Teaspoons Vanilla Sugar
Zest of one Lemon
250gr.Butter

Place all ingredients into Cuisinart mix until

a ball forms. Take out of bowl, chill for 30-40 minutes.

Roll out onto a well floured surface to cut out cookies.

Place on cookie sheet brush with egg wash and add sprinkles.

Bake at 350 for 8-10 minutes.

Pumpkin Bars

1 1/2 c. cooking oil
3 c. sugar
29 oz. solid pack pumpkin or 3 cups
3 t. baking soda
3 t. cinnamon
3 cups flour
6 eggs
3/4 t. salt

Mix together oil and sugar. Add eggs and beat well. Add in pumpkin and mix well. Add in dry ingredients. Pour into 2 large greased pans (like the kind for sheet cakes). Bake at 350 for 20 - 25 minutes. Frost when cool. This can be halved.

Frosting (for one sheet):
8 oz. cream cheese
1/2 cup margarine or butter
1 t. vanilla
powdered sugar

Blend until smooth.

Deann's Easy Breakfast Casserole

Anna's activity days leader made this for a recent recognition day breakfast. I've made it for my family twice since then. It's a keeper.

Ingredients:
1/2 pound spicy or mild pork sausage (I used Bacon)
1 medium onion, chopped
4 cups frozen diced hash brown potatoes, thawed (about 16 ounces)
1 1/2 cups shredded Monterey Jack or Cheddar cheese
3 eggs, beaten
1 cup milk
1/4 teaspoon pepper
**of course, I add garlic to taste
mild salsa, optional

Preparation:
In a large skillet, cook sausage and onion, breaking up sausage with a spatula. When sausage is cooked through, drain off excess fat.
In an 8x8x2-inch square baking dish, layer the hash brown potatoes, half of the shredded cheese, browned sausage and onion mixture, and remaining shredded cheese.
In a bowl, combine eggs, milk and pepper; pour egg mixture over cheese.
Bake, covered, in a 350° oven for 45 to 55 minutes or until a knife inserted near center comes out clean. Transfer casserole to a wire rack and let stand for 10 to 15 minutes.
Cut into squares. Serve with salsa, if desired.

Hot Aritichoke Dip

2 cans artichoke hearts, drained and chopped
2 cups mayo
2 cups sour cream
2 cups parmesan cheese
1 small 4 oz. green chilies

Mix together (The food processor works like a charm.). Bake at 350 until cheese melts; stir and watch.

This makes A LOT of dip, so I halve the recipe. Also, I use all sour cream and no mayo.

Creamy Coleslaw

Combine 1 (16-oz) package carrot-and-cabbage coleslaw, 1/2 cup sliced red onions, 1/4 cup light cream, 1 Tablespoon white wine vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Toss to combine.

Easy and delicious!

Dutch Babies

Set oven to 450 F

Melt 1/3 c. butter in a 13×9 pan

Blend 60 seconds in a 5 cup blender:

6 eggs
1 1/2 cups milk
1 1/2 cups flour
3/4 t. salt
3 T. sugar
1 1/2 tsps vanilla

Pour into pan, bake 20-25 minutes. Serve w/ syrup, fruit, applesauce, powdered sugar, or whatever your wee little heart desires.

Quick Soft Breadsticks

1 cup warm water
3 T. brown sugar
1 t. salt
1/4 oil (olive is good!)
3 cups flour
2 1/2 t. yeast

Dissolve yeast in the warm water and set aside. Mix together flour, sugar and salt in a medium sized bowl (I use my Kitchenaid). Add yeast mixture and oil and mix until combied. Roll out into a 10x12 rectangle and with a pizza cutter, cut into 3/4 inch strips. Give each strip a twist and place on greased cookie sheet or stone. Cover and let rise for 10-20 minutes. Bake at 375 for 15 minutes. Brush with melted butter and sprinkle with garlic and parmesan cheese.

Chicken Sate

The sauce got mixed reviews, but everyone enjoyed the chicken. I served it with rice, green beans and rolls.


RECIPE INGREDIENTS:
Chicken and Marinade
1/4 cup soy sauce
1/4 cup fresh orange juice
1 tablespoon honey
1 tablespoon vegetable oil
1 to 2 garlic cloves crushed
1 teaspoon sesame oil
1 1/2 pounds boneless chicken, cut into 1-inch cubes

Saté Sauce
3/4 cup chicken broth
1/4 cup fresh orange juice
1 tablespoon soy sauce, or to taste
1 garlic clove, crushed
1 tablespoon sugar
1/4 cup smooth peanut butter
2 scallions, chopped (optional)

1. For the chicken and the marinade: Whisk all the ingredients except for the chicken together in a medium bowl.
2. Add the chicken cubes, turn to coat, cover, and marinate them in the refrigerator for at least 2 hours and up to 24. (The sauce can be made ahead too and chilled for the same amount of time.) 3. Heat the oven to 500 degrees. Thread the chicken onto skewers, if you're using them, or just put the pieces on a foil-lined pan. If you plan to use bamboo skewers, be sure to soak them in water for 1 hour beforehand. Bake for 10 minutes or until the chicken is cooked through.
4. Meanwhile, for the saté sauce: Whisk together the broth, orange juice, soy sauce, garlic, and sugar in a small saucepan until the sugar has dissolved.
5. Over low heat, whisk in the peanut butter (it will be messy at first) until smooth. Whisking constantly, heat the sauce until it has thickened, about 10 minutes.
6. Add the optional scallions. Serve the sauce as a dip for the chicken along with any cut-up raw vegetables your children might also want to dip. Serves 4.

Spaghetti and Meatball Casserole

Meatballs, frozen
1 16 oz. package of spaghetti
3 T. olive oil
3 c. shredded mozzarella cheese, divided
1 c. grated parmesan cheese
3 large eggs, slightly beaten
s&p, to tasted
2 26 oz. jars spaghettis sauce (or make your own, ha!)

1. Bake meatballs according to directions. When done, slice in half and set aside.

2. While meatballs are baking, prepare the spaghetti.

3. Toss the cooked spaghetti in 3 T. olive oil.

4. Once pasta is a bit cooler, mix in eggs and cheese (1 c. of parm and 1.5 c. mozzarella) and spice well with s&p. Use your hands to do this--it will work much better than a spoon.

5. Place the spaghetti in greased 9x13 pyrex.

6. Place the cooked meatballs on top of the spaghetti.

7. Pour both jars of sauce on top.

8. Cover with foil and bake at 350 for 45 minutes. (I put on a cookie sheet to catch spill-over.)

9. Take off the foil, sprinkle the rest of the mozzarella and bake for 5 to 8 min. until the cheese looks melty and delicious!


I served with a Caesar salad. I didn't do bread because this dinner is already so much, but I originally I wanted to make rolls with it and ran out of time. I actually didn't miss them!!!

Suzi

Roasted Chicken and Wild Rice Soup

Roasted Chicken and Wild Rice Soup
(from Cooking Light)

1 (6 ounce) box of long grain and wild rice mix
1 T. olive oil
1 1/2 c. chopped red onion
1 c. chopped celery
2 garlic cloves, chopped
1 (8 ounce) package of mushrooms, halved (I omitted these)
1/4 c. flour (I used 1/2 c.--I like the soup to be a little thicker)
1/2 t. dried tarragon
1/4 t. thyme
2 c. water
2 (15.75 ounce) cans fat free chicken broth
1 (12 ounce) can of fat free evaporated milk
3 c. shredded roasted skinless chicken

Prepare rice according to package directions, set aside.

Heat oil in a large dutch oven (I just used a big soup pot) over medium high heat. Add chopped onion and next 4 ingredients, and saute 6 minutes or until onion is tender. Lightly spoon flour into dry measuring cup, and level with a knife. Stir flour, tarragon, and thyme into onion mixture, and cook 1 minute, stirring frequently. Add 2 cups water, broth, and evaporated milk; bring mixture to a boil. Reduce heat and simmer 20 minutes or until slightly thick. Stir in cooked rice and chicken; cook 10 minutes or until thoroughly heated.

(I added more of the thyme and added pepper and garlic powder to taste. I also added one chicken bouillon cube instead of salt.)

Bread Machine Wheat Bread

"Bread Maker Wheat Bread--by Hilary's Grandpa Zwahlen"

Mix 1:
1/4 c. + 3 T. sugar
3 T. dry milk
1 T. salt

Mix 2:
2.5 c. whole wheat flour
2.5 c. white flour
3 T. gluten

Directions:
1. Put 1 7/8 c. warm water into machine
2. Add 1/4 c. oil (I use olive oil)
3. Add mix 1
4. Add mix 2
5. Make a hollow in the top of the flour and add 1.5 T. dry yeast
6. Start machine on dough cycle
7. After cycle is done form into loaves (2 big loaf pans or 3 small loaf pans) and place into greased loaf pans and let rise in a warm oven for 50 minutes.
8. Take loaves out of oven and set oven to 350 degrees.
9. Bake for 20 to 30 minutes (in my oven, 20)

Caramel Popcorn

Marian Taylor's Caramel Popcorn Recipe:

1/2 c. butter
1 c. brown sugar
1/4 c. light corn syrup
1/2 t. salt
1/4 t. baking soda
1/2 t. vanilla
3 quarts air-popped pop corn

1. Bring butter, brown sugar, corn syrup, and salt to a boil on medium heat.

2. Boil gently, without stirring, on low heat for 5 minutes.

3. Remove from heat. Stir in soda and vanilla.

4. Pour popcorn into large, sprayed, roasting pan.

5. Pour syrup over popcorn and toss.

6. Bake 1 hour at 250, stirring every 15 minutes.

7. When cool, store in an airtight container.

Yields 5-6 cups.

When I made it for primary, I popped two batches of popcorn in an airpopper, then made the syrup recipe times 3 1/2. It filled a disposable turkey roasting pan. Stirring is really key once it's baking to get rid of any stickiness. It kept really well in ziplock bags.

Chicken Chili

Line a 9x13 pyrex with foil.
Place 6 chicken breasts inside (or you can use thighs, just use more of them).
Dump 2 cans of diced tomatoes (with the juice) on top.
Slice 1 onion and put in.
Add spices: s&p, garlic, chili powder, cumin
Mix until everything is covered with sauce and spices, then cover w/ foil and bake in the oven at 375 for at least an hour.

Once chicken is done, take out chicken with tongs and chop into bite size (or slightly larger) pieces. This can be done while chicken is hot.

Put chicken pieces into a large pot.
Pour all of the tomatoes and onions from baking into the pot.
Add two cans of beans (black or kidney or whatever you like in chili).
Add two cans of corn (or use frozen).
Add another can of diced tomatoes.
Add chicken stock until the chili has desired consistency.
Add one or two chicken boullion cubes to give richer flavor.
Spice s&p, garlic, chili powder, cumin until chili has reached desired spicy-ness.
Heat through and serve! I usually serve w/shredded cheese and sour cream along with corn bread and/or chips. I sometimes serve it over rice.

Pesto Lasagna

It's Suzi, signed in as Kathrin since I couldn't get the login to work.

For the pesto:

4 c. packed basil
1/4 to 1/3 c. olive oil
3/4 c. shredded parmesan
2 t. butter, room temp.
3 T. pine nuts (optional)
1 T. minced garlic
s&p to taste

Put pesto and olive oil in food processor. Blend until smooth. Add the cheese, blend. Add the rest of the ingredients and blend until smooth.

For the sauce:

3 T. butter
4 T. flour
3 c. milk
1 c. shredded parmesan cheese
1 c. shredded mozzarella
salt, pepper, garlic to taste

Melt butter in saucepan. Add flour and whisk together for 1 minute. Add the milk and whisk over medium-high heat until it starts to thicken. (About 10 minutes.) Add spices. Add cheese and mix until smooth.


Boil the lasagna noodles in large pot with a little olive oil in it (my favorite noodles are the Safeway brand--they just work the best, in my experience).

Once the noodles are done, drain and run cold water over them.

Put a little of the sauce on the bottom of a 9 x 13 pan. Place one layer of noodles down (I use 4 to 5 noodles per layer). Pour half of the sauce over the noodles. You can sprinkle some extra mozzarella on top, if desired.

Place another layer of noodles down.

Spread pesto over these noodles.

Place another layer of noodles down.

Pour the rest of the cheese sauce on top and sprinkle with mozzarella and parmesan cheese.

Bake at 450 for 15 to 20 minutes.

Brownies

2 sticks butter
1/2 cup cocoa powder (dutch process for dark chocolate brownies)
4 eggs
2 cups sugar
1 1/2 cups flour
1/2 cup chopped nuts (optional)

Preheat oven to 350.

Melt butter in a pan with the cocoa powder.

Meanwhile, beat the 4 eggs in a large bowl. Add the sugar, flour, and nuts. DO NOT STIR.

Pour the melted butter/cocoa powder mixture into the bowl and mix well.

Bake in a greased 9x13 inch pan for 20-25 minutes.

Balsamic Dijon Chicken Tenders

So, this is from greenlitebites.com. I wanted to do something different with the frozen chicken breasts I had on hand and this fit the bill.

16 oz. chicken breasts cut into tender style pieces.
2 T. balsamic vinegar
1 T. dijon mustard
1 t. dried parsley flakes

Mix the vinegar, mustard and parsley in a small bowl. Place chicken pieces into ziploc bag; pour in marinade. Seal and let sit at least 10 minutes. I let it sit for about 3 hours and cooked it in my grill pan. Everyone loved it. (Even Eldon who doesn't really like balsamic vinegar. ) I served it with baked potatoes.

Taco Soup

2 lb ground beef
2 cans diced tomatoes
2 cans tomato sauce
2 cans corn, drained
1 can beans, drained and rinsed
1.25 oz fajita or taco seasoning (from Penzey's)
1 oz ranch dressing mix (from Penzey's)
1 Tbsp brown sugar
1 - 1.5 cups water

Brown the ground beef

Add tomatoes, sauce, seasoning, and sugar (to cut acidity) and mix well.

Mix in beans and corn.

Add water to get the right consistency.

Simmer 15 to 20 minutes.

Serve with corn bread and sour cream.

Shredded Beef Sandwiches

3-lb. chuck roast or round steak
2 T. oil
1 cup chopped onions
1/2 c. cliced celery
2 cups beef broth or bouillon
1 garlic clove
1 t. salt
3/4 c. ketchup
4 T. brown sugar
2 T. vinegar
1 t. dry mustard
1/2 t. chili powder
1 bay leaf
1/4 t. paprika
1/4 t. garlic powder
1 t. worcestershire sauce

1. Brown both sides of meat in oil. Add onions and celery and saute briefly. Transfer to slow cooker. Add broth or bouillon.
2. Cover. Cook on low for 6-8 hours or until tender. Remove meat from cooker and cool. Shred beef.
3. Remove vegetables from cooker and drain, reserving 1 1/2 cups of broth. Combine vegetables and meat.
4. Return shredded meat and vegetables to cooker. Add broth and remaining ingredients and combine well.
5. Cover. Cook on high for 1 hour. Remove bay leaf.

8 servings

Broccoli Salad

1 big head broccoli, cut into small pieces
½ sweet onion, diced
12 oz. Bacon, cooked crisp and broken
6 oz. Cheddar cheese (medium, sharp), grated or diced


Dressing: 1 cup mayonnaise
1/3 cup sugar
1Tbsp vinegar
salt and pepper to taste

Mix together well and add to salad. 10 servings

--Thanks to Suzi, I've found that chopping the broccoli and the onion in the food processor works very well, and makes this fast and easy to make.

Pepperoni Rolls

1/3 cup low fat milk
3 T. sugar
2 t. salt
3 T. butter
2 packages active dry yeast
1 1/2 c. warm water
5-6 cups all-purpose flour

Place milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.

Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture and 4 1/2 cups flour. Attach bowl and dough hook to mixer. Turn to speed 2 and mix about 1 minute.

Continuing on speeed 2, add remaining flour, 1/2 cup at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on speed 2 about 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.

Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place about 1 hour or until doubled in bulk.

Punch dough down and divide in half. Turn onto a lightly floured surface. Roll dough to a rectangle. Spread a layer of pepperoni onto dough and then cover with mozzerella cheese. I sometimes sprinkle italian seasoning over the top. Roll dough tightly from long side and pinch seams. Brush with egg white and water mixture and sprinkly with sesame seeds. Cut slits in the top.

Bake at 400F until golden brown.

This is a weekend favorite at our house!

Rolls

3/4 c milk
3/4 c water
1/2 c sugar
1 tsp salt
2 eggs
2 tbsp yeast
5 c flour
1/2 c butter

In a medium saucepan over medium heat, warm milk, water, and sugar to approximately 115 degrees. Remove from heat, and mix in the eggs and yeast.

Measure flour into a large bowl. Make a well in the flour, and pour milk mixture into it. Do not stir. Cover with a lid, and let stand for 20 to 30 minutes.

Add melted butter and salt into flour, and mix well. Add more flour if too sticky. Knead until smooth and elastic. Cover, and let rise for 20 to 30 minutes.

Shape the dough into rolls, and place on a baking sheet. Let rise again for 10 minutes.
Bake rolls in a preheated 350degrees F (205 degrees C) oven for 11-14 minutes, or until done.

Makes about 24 medium rolls.