Swedish Toast

Something I love to make at Christmastime - similar to Biscotti.

1 C. butter
2 C. sugar
2 eggs
3-1/2 C. flour
2 tsp. baking powder
1/2 tsp. salt
1 C. sour cream
1 C. slivered almonds

Mix like cake.  Bake in 9 x 13 inch pan at 350 degrees for 40-50 minutes.  When cool, cut into 3 strips the length of the pan.  Slice each strip 1/4" to 1/2" thick.  Lay on foil on cookie sheet.  Dry in slow oever, 275 degrees, until brown.  Turn occasionally.  Keep in covered container.

Olive Garden Toscano Soup

(makes about 3 servings)

2-3/4 C. chicken broth
1/4 C. heavy cream
1 medium russet potato
2 C. chopped kale
1/2 lb. spicy Italian sausage
1/4 tsp. salt
1/4 tsp. crushed red pepper flakes
-Combine broth and cream in saucepan over medium heat.
-Slice unpeeled potato into 1/4" slices, quarter and add to soup.
-Add chopped kale.
-Grill sausage, cool, cut at an angle 1/2" thick and add to soup.
-Add spices & simmer 2 hours.  Stir occasionally.

Breakfast Burritos

Why didn't I do this sooner?   I've been scrambling up a dozen extra eggs when I make a Sunday breakfast, and then roll them into flour tortillas to make burritos.  I add whatever meat I might have leftover from breakfast - sometimes sausage, sometimes bacon, sometimes just cheese.  I wrap them all up individually and freeze them.  Just microwave for 60-90 seconds and voila!  They are just enough to take the edge off before heading off to work.  

Fresh Salsa

This is the best recipe I've tried - doesn't last long around here!

1/4 C. chopped fresh cilantro
3 med. tomatoes, chopped
2-3 fresh jalapenos, chopped
1/2 med. onion, chopped
1 tsp. chopped garlic (or more to taste)
1 tsp. salt
2 tsp. vinegar
1/2 tsp. worcestershire
1/2 tsp. lemon or lime juice

Blueberry Zucchini Bread

3 eggs
2 C. sugar
3/4 C. oil
3 tsp. vanilla
2 C. unpeeled, coarsely grated zucchini

3 C. flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
3 tsp. cinnamon
1 C. blueberries

Beat eggs, add oil, sugar, vanilla and zucchini.
Add dry ingredients, blend well.  Carefully stir in the blueberries.  Bake in 2 well-greased and floured bread pans at 325 for 1 hour. (Or 5 mini loaf pans for approximately 45 minutes.)  Cool for 10 minutes, remove from pans and cool completely.  Freezes well.

Slow Cooker Egg Bake

32 oz. bag frozen hashbrowns
1 lb. Jimmy Dean sausage, browned
2 C. shredded cheese
(Green pepper, onion, etc. optional as desired)
12 eggs
1 C. milk


Layer hashbrowns, sausage & cheese in slow cooker.  Mix eggs & milk, pour over top.  Set slow-cooker on low over night, and turn to high for an hour or so in the morning.  Voila!  Breakfast.

Caprese Skewers

CAPRESE SKEWERS

A fabulous low-cal snack!

Grape or Cherry Tomatoes

Fresh Basil leaves

Fresh Mozzarella balls (cheat at home and use good mozzarella slices)

Place on toothpicks and enjoy!  For a nice hors d'oeuvre to bring to a party, drizzle with a little olive oil and balsamic vinegar, and sprinkle with salt & pepper. 

Pancakes

(makes 9-10)

1 egg, beaten light
Add 1 T. sugar, mix
Add 1 C. milk
Add 1 C. flour sifted with rounded tsp. baking powder, 1/4 tsp. soda and 1/4 tsp. salt
Beat.

BEST Peanut Blossom Cookies

(Makes 5-1/2 dozen)

1 C. margarine

1 C. peanut butter

1 C. sugar

1 C. brown sugar

2 eggs

Blend above ingredients together well.

Add:

3-1/2 C. flour

2 tsp. soda

1 tsp. salt

2 tsp. vanilla

Roll in balls, then in sugar.  Bake 8 minutes at 375, remove from oven and put chocolate kiss (or peanut butter cup) in center of each cookie.  Return to oven and bake for another 3-4 minutes.  Let cool on sheet for a minute or two, and then remove to cooling rack.

Fruit Salad

I call this a fruit salad, though there's really no set recipe.  We are horrible fruit-eaters at my house, but this seems to please everyone's palate. It's also great because you can make as little or as much as you want using any fruit you like.  Easy-peasy.

Any fruits you like, cut into bite size pieces
(we like apples, grapes, nectarines, oranges, kiwi, berries - whatever we have on hand)
Dilute some honey with lemon juice (just a small amount - less than 1/4 cup) in a small bowl, and drizzle over fruit and stir to mix.

When I have a small amount of fruit left, I add shredded cabbage and it makes a great lunch salad!

Granola X 8

Master Recipe (makes 1 quart)


2 C. old-fashioned oats
1/2 C. wheat germ
2 T. dark brown sugar
1/4 tsp. salt
1 C. extra ingredients & flavoring (see below)
1/4 C. maple syrup
3 T. flavorless oil
1 T. water

Adjust oven rack to middle position and heat to 275.  Spray 9 x 13 metal pan & set aside.
1. Mix oats, wheat germ, brown sugar, salt and extra ingredients (except for dried fruit) in a bowl.
2. Bring syrup, oil, water and any flavoring below to a simmer in a saucepan over low heat.  Drizzle over oat mixture and stir to combine.
3.  Pour mixture onto prepared pan.
4.  Working a handful at a time, squeeze cereal to form small clumps.  (If you add a smidge of water, the cereal will clump better.)
5.  Bake for 30 minutes.
6. Stir in dried fruit, and continue to bake until golden brown, about 15 minutes longer.
Let cool and store in airtight container for up to 2 weeks.

Extra Ingredients & Flavorings

1.  Classic Granola
Extra ingredients:  1/3 C. chopped walnuts, 1/3 C. sweetened flake coconut, 1/3 C. dark or golden raisins.
Flavoring:  1/2 tsp. ground cinnamon

2.  Crunchy Granola
You can replace the 1/4 C. of maple syrup with 2 T. each of maple syrup and molasses.
Extra ingredients:  1/4 C. slivered almonds, 1/4 C. sunflower seeds, 2 T. sesame seeds, 6 T. currants
Flavoring:  None

3. Tropical Granola
Add the coconut along with the cashews and banana chips
Extra ingredients:  1/4 C. chopped, roasted, unsalted cashews, 1/4 C. chopped banana chips, 1/4 C. sweetened flake coconut, 1/4 C. chopped dried pineapple
Flavoring:  1/2 ts. ground ginger

4. Granola with Cherries and Almonds
Extra ingredients:  1/3 C. sliced almonds, 1/3 C. sweetened flake coconut, 1/3 C. dried cherries
Flavoring:  3/4 tsp. almond extract

5.  Trail Mix Granola
Extra ingredients:  1/4 C. chopped roasted unsalted peanuts, 1/4 C. sweetened flake coconut, 1/4 C. dark or golden raisins, 1/4 C. mini chocolate chips*
Flavoring:  none
*stir chips into the granola only after it has completely cooled.


6. Orange Berry Granola with Pecans
Extra ingredients: 1/2 C. chopped pecans, 1/4 C. dried cranberries, 1/4 C. dried blueberries
Flavoring:  1/2 tsp. finely grated orange zest

7.  Pear Granola with Hazelnuts and Vanilla
Extra Ingredients:  1/2 C. chopped hazelnuts, 1/4 C. chopped dried cherries, 1/4 C. chopped dried pears
Flavoring:  1 tsp. vanilla extract

8.  Orange Granola with Pistachios, Mangos and Dates
Extra Ingredients:  1/2 C. chopped roasted pistachios, 1/4 C. chopped dates, 1/4 C. chopped, dried mangos
Flavoring:  1/2 tsp. finely grated orange zest and 1/4 tsp. allspice

Easy Caramel Rolls

18 frozen dinner rolls (I buy Rhodes brand, 36 count)
1/2 C. margarine (1 stick ), melted
3/4 C. brown sugar
3/4 tsp. cinnamon
1 (3 oz.) pkg. butterscotch pudding (cook & serve, NOT instant)
chopped nuts, optional
Prepare the night before you want to bake:

1. Sprinkle chopped nuts on the bottom of a greased 9x13 pan
*2. Dip each roll in melted butter, then roll in sugar
3. Place rolls evenly spaced in the pan
4. Sprinkle butterscotch pudding powder over the top
5. Mix remaining butter and sugar together, and pour over the top
6. Let rise on the counter overnight
*you can skip step 2 when time is short, but the caramel seems to coat each roll better this way.

In the morning, bake at 350 for approx. 25 minutes.
Let cool for 5-10 minutes, and then tip out into another pan or onto a platter (If you wait too long everything sticks to the bottom of the pan.)

Tequilaberry's Salad

Tequilaberry’s Salad


1 head lettuce
1 head cauliflower
1 lb. bacon
Dressing:
1 C. real mayonnaise
1/4 C. sugar (or slightly less)
3/4 C. shredded Parmesan cheese (not from a can)

Chop the lettuce and cauliflower into small pieces. Cook the bacon until it’s crisp. Drain on paper towels, crumble and add to lettuce and cauliflower. Combine dressing ingredients and toss with salad. (I keep the dressing separate and let individuals add to their own salad.)

Mint-Wiches Cookies

(Makes 4 dozen)

Cream together:
2/3 C. shortening
1/2 C. sugar
Add:
1 egg
1 (6 oz.) pkg mint choc. chips, melted
1/4 C. corn syrup
Blend well & add:
1-3/4 C. flour
2 tsp. baking soda
1/4 tsp. salt
Mix well and chill dough.

Need 48 thin mints - about 3 boxes - found in candy aisle in the grocery store.

Roll dough in small marble-sized balls (so cookies end up about the size of the mints). Bake at 350 for 10-15 minutes on ungreased sheet.

Let stand a few seconds and remove to cooling rack. Place mints between 2 cookies right away, and then press together as mints begin to melt to sandwich.

Easy Turkey/Chicken Pot Pie (Mmmm!)

Perfect for leftover Thanksgiving turkey!  I make this often in the winter months - it's easier and quicker than it sounds.

Filling:
1/3 C. butter or marg.
1/3 C. flour
1 T. onion flakes
1 T. chicken soup base
1/4 tsp. pepper
1/2 tsp. salt
1-3/4 C. water
2/3 C. milk
2 C. leftover turkey/chicken, diced
1 (10 oz.) pkg. frozen peas & carrots (or whatever vegetables you like)

Heat butter over low heat until melted.  Stir in flour, onion flakes, soup base, salt & pepper until smooth.  Add water &  milk, stirring constantly.  Heat to boiling and boil for 1 minute while stirring.  Stir in turkey/chicken and vegetables; set aside.

Use pre-made/store bought pie crust, or make this:

Celery Pastry
2/3 C. margarine/shortening (softened)
2 C. flour
2 tsp. celery salt
4 T. cold water

Cut shortening into flour and celery salt until crumbly.  Add water a little at a time, tossing with fork until moistened.  Gather pastry into a ball.  Roll out 2/3 of dough to fill pie plate.  Line plate with pastry & pour in filling.  Roll out remaining dough and place over the top.  Fold under edges & flute.  Cut sllits in top and bake at 425 for 30-35 minutes until browned.  (This recipe is easily doubled and put into a 9 x 13 pan.)

Apple Coleslaw

(4-6 servings)

Mix together in bowl:
2 C. coleslaw mix
1 apple - unpeeled, chopped
1/2 C. celery, chopped
1/2 C. green pepper, chopped

Whisk together and add to slaw:
1/4 C. oil
2 T. lemon juice
2 T. honey
1 tsp. celery seed

Homemade Microwave Popcorn

1/4 cup popcorn kernels
3/4 tsp olive oil
1/2 tsp salt
1 Brown Lunch Bag
1 Stapler and 2 staples (I don't even staple the bag shut - 2 folds are enough)

Directions

In a small bowl, mix together all the ingredients, so that the kernels are coated nicely with the oil and salt.
Pour the kernels into the bottom of the lunch bag.
Make two 1/2 inch folds from the top of the bag creating a seal.
Using Two Staples (no more, no less!) staple the bag shut (optional)
Lay the bag on its side - allowing the kernels to spread out in a single layer.
Microwave on high for 2-3 minutes.
When the kernels are popping only more than every 3 seconds - it is done. Anymore and it will burn!

Wild Rice Baron

(Serves 12-14)

2 C. wild rice
4 C. water
2 tsp. salt
2 lbs. lean hamburger
1 lb. fresh mushrooms
2 tsp. salt
1/4 tsp. pepper
1/2 C. celery, chopped
1/2 C. onion, chopped
1/2 C. butter
1/4 C. soy sauce
2 C. sour cream
1/2 C. slivered almonds

Gently cook wild rice in water and salt (covered) 45 min. Drain. Brown ground beef. Rinse mushrooms & slice. Saute mushrooms, celery, onion in butter 5-10 minutes. Combine soy sauce, sour cream, salt & pepper. Add rice, beef, onion & saute mix. Add almonds, toss, and bake in 3 qt. casserole at 350 for 1 hour uncovered. Stir often.

Cauliflower Wild Rice Soup

 (Makes 6-8 servings/2 qts.)


1 med. onion, chopped
1 C. thinly sliced celery
1 C. sliced fresh mushrooms
1/2 C. butter
1/2 C. flour
1 qt. chicken broth
2 C. cooked wild rice
2 C. cauliflower florets, cooked
1 C. half & half (can substitute 4-1/2 tsp. melted butter plus enough whole milk to equal 1 cup; OR 1 C. evaporated milk)

In large saucepan, saute celery and mushrooms in butter until tender. Sprinkle with flour; stir to coat well. Gradually add chicken broth. Cook and stir until thickened. Stir in wild rice, cauliflower and cream until well blended. Cook gently until heated through; do not boil.

Overnight Egg Casserole

2 lbs. Jimmy Dean sausage
2 C. shredded Cheddar cheese
2-1/2 C. milk
2-1/2 C. seasoned croutons
4 eggs, beaten
3/4 tsp. dry mustard
1 can Cream of Mushroom soup
1/2 can milk

Brown and drain sausage.  Spray 9x13 pan with vegetable spray.  Layer croutons on bottom, top with alternate layers of cheese and sausage. Mix eggs, milk and dry mustard.  Pour over meat and cheese.  Refrigerate overnight.  In the morning, mix the cream of mushroom soup with 1/2 can milk.  Pour over mixture in pan.  Bake for 1-1/2 hours at 300 degrees.