Vegetable Ham Alfredo Soup

2 1/2 c. water
3 T. chicken boullion
1 T. parsley
salt & pepper
1 small onion, chopped
1 c. diced carrots
2 small potatoes, peeled & diced
1 c. chopped ham
1 jar Alfredo Sauce
1 8 oz. pkg. cream cheese
1/2 c. heavy cream
1/4 c. parmesan cheese

Bring water, boullion, salt & pepper, and parsley to boil in a large pot. Add vegetables and simmer until tender. In a medium saucepan, warm sauce, cream cheese, heavy cream, and parmesan cheese on medium heat until combined. Add to vegetable mixture and then add in chopped ham. Serve with bread.

Grandma Bickley's Peanut Brittle

1 cup white sugar
1/2 cup light Karo Syrup
1/4 cup water

Bring to soft ball stage (250 degrees)

Add 1 cup Raw Peanuts and then cook until 310 degrees stirring constantly (make sure you do this or it will burn)

Remove from Stove and quickly add 1/2 cube butter- stir until melted then add:
1/2 tsp salt
1/2 tsp vanilla
3/4 tsp soda

(pre-measure out the soda and salt so you can add it quickly, and cut the butter into small pieces so it melts faster)

Mix well and pour immediately onto two buttered cookie sheets. Stretch as soon as possible.

Grandma Bickley Hint: Use lots of butter on your fingers as you stretch the brittle to make it easier and prevent your fingers from getting burned. You can also use a fork. Keep stretching it til you can't any more. The thinner the better!

Some batches we added 1/2 Tbsp of cinnamon and we really liked it...so give it a try if you want!

That Good Salad

This salad is really called, "That Good Salad" Its been a family favorite in my family for a long time! Its the lemon/garlic salad I made for the Mother's Day get together at Carrie's place.

Dressing:
1/2 cup oil
1/4 cup fresh lemon juice
2 tsp minced garlic
1/2 tsp salt
1/2 tsp pepper

Blend in food processor or blender

Salad:
1 bunch romaine lettuce
2 c chopped tomato
1 c shredded swiss cheese
2/3 cup toasted almonds (slivered)
1/2 c grated parmesan
8 strips of bacon cooked crisp and crumbled
1 c Caesar salad croutons (optional)

Put dressing and croutons on just before serving

Homemade Granola

This is my mom's recipe...I made this yesterday with Anna for the first time and we LOVE it!! It is so good and healthy! (We didn't add the coconut or any fruit, but I'm sure it is super good with all that) :)

Makes about 1 gallon

Pre heat Oven to 300º
Line 2 cookie sheets w. parchment

In a large bowl mix the following:
8 cups rolled oats (the thick kind)
1 1/2 c wheat germ
1/2 c sunflower seeds (raw,unsalted)
1/2 c ground flaxseed
1/2 c sesame seeds
1 cup each - chopped almonds, pecans, walnuts

In a medium saucepan - mix the following
1 1/2 tsp sea salt
1/4 c maple syrup
3/4 c honey
1 c expeller pressed canola oil
1 T cinnamon
1 T vanilla

Bring to boil over medium heat - pour over dry ingredients. Stir to
coat. Spread over two cookie sheets (with a lip) and bake 30 min.
Stir after 10 and 20 minutes.

Add 1 cup unsweetened coconut

After crisp and toasty let cool and add 2 cups raisins or desired fruit

Southwestern White Chili & Bread Bowls

My friend listed this recipe on her blog, and I tried it tonight, and my family (especially my kids!) LOVED it! It is so good, and so easy!

Cook in a saucepan until chicken is cooked thoroughly:
1 lb chicken cubed
1 medium onion (yellow) chopped
1 1/2 tsp garlic powder
1 TBSP Vegetable Oil
1 TBSP Minced Garlic

In a large kettle, mix the following together:
2 cans Great Northern Beans (rinse & drain them first)
1 14 oz can chicken broth
1 small can chopped green chilis
1 tsp salt
1 tsp cumin
1 tsp oregano
1/2 tsp pepper

Add chicken/onion mixture, and bring to a boil. Turn down and simmer 30 minutes.

Add before serving:
1 c. sour cream
¾ c. small container whipping cream

Bread bowls:
1 Loaf Rhodes White or Wheat Bread, thawed but still cold
1 egg beaten

Cut loaf into thirds. Form each third into a ball. Place on a large sprayed baking sheet. Brush with egg. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap and bake at 350 degrees for 25 minutes or until golden brown. Cool and slice off top. Hollow out bread and fill with favorite dip, chili, or soup.

Yummy Chunky Oatmeal Peanut Butter Cookies

If you love oatmeal and peanut butter cookies ... This receipe makes the best cookies you will ever put into your mouth! SO good ... I made them with milk chocolate chips and butterscotch chips (a whole bag of each) ... and they were a hit in primary, at work, at home, etc ... and NO FLOUR!!! I couldn't believe it ... but they were great!

1/2 cup butter
1 cup sugar
1 1/2 cups brown sugar
4 eggs
1 tsp. vanilla
2 cups chunk-style peanut butter
6 cups old-fashioned oatmeal
1 bag of chocolate chips (milk or semi-sweet)
Additional 1-1/2 c. of one of the following: butterscotch chips, toffee bits, or plain M&M candies
2 1/2 tsp. baking soda

Preheat oven to 350 degrees. In a large bowl, beat together butter, sugar and brown sugar. Blend in eggs and vanilla. Add peanut butter; mix well. In a separate large bowl, stir together oats, chocolate chips, (other 1-1/2 c. of whatever yummy chip you want) and baking soda. Combine peanut butter mixture and oats. Drop by tablespoon onto an ungreased cookie sheet. Bake for 8 minutes. Cool 1 minute on cookie sheet before removing to wire rack. Store tightly covered. Makes 6 dozen. These can also be made into large cookies by dropping onto cookie sheet with 1/4 cup measuring cup. Bake 10 to 12 minutes for large cookies.

Lemon Poppyseed Salad

We had this salad for our wedding luncheon and it was SO good!

Dressing:
1/2 cup white sugar
1/2 cup fresh lemon juice
2 tsp dry onion powder
1 tsp Dijon mustard
1/2 tsp salt
2/3 cup vegetable oil
1 Tbsp poppy seeds

(This makes quite a bit of dressing...you probably won't need it all for 1 salad)

1 head of Romaine Lettuce
Cashews about 1/2-1cup
Craisins 1/2 cup
1 Apple cut in small pieces
1 Pear cut in small pieces
Grated Parmesan Cheese

Toss all together and enjoy!

Pork Barbecue (Cafe Rio Style)

I got this recipe from one of my friend's recipe blogs and we tried it last night and LOVED it! It was delicious! If you have ever eaten at Cafe Rio...it is similar to their Pork Barbecoa. Yum!!

Pork loin--place in crock pot and cover with water-cook on high 5 hours
drain water off and add sauce

Sauce:
1 large Pace's Salsa
1 1/2 decaffe cans coke (I used 1 1/2 cup 100% apple juice to make it a little healthier)
3 1/2 C. Brown sugar ( I used less- about 11/2 -2 cups and it was plenty sweet)

cook another 3 hours

Remove pork and shred returning to sauce

RICE:
3 C. water
4 tsp chicken bouillon
4 tsp minced garlic
1/2 bunch cilantro
1 can green chilis
1/2 onion chopped
1 tsp cumin
3/4 tsp salt
1 TB butter
2 C. rice
Start a boil and then simmer 20-30 min.

DRESSING:
1 buttermilk ranch dressing pk
(mix it up with what it calls for)
2 tomatillas or 1/3 jar of La Victoria green salsa that has the first ingredient as tomatillas
1/2 bunch cilantro
1 clove garlic
1 lime squeezed
a little jalapeno if you want (I didn't use because the salsa was spicy enough)
Blend in blender

Homemade Tortillas:
3 cups flour ( I use 1 1/2 cups wheat and 1 1/2 cups white)
1/2 Tbsp salt
3/4 tsp baking powder
1/4 cup oil
11/4 cup very hot water

Mix dry ingredients first, then add water and oil. Mix with a spoon as much as you can and knead rest. Divide dough into 10 balls. Set dough on flowered surface and cover with towel let stand 5 minutes then roll each ball as thin as you can with a rolling pin. Place on a greased or non-stick skillet or 350 degrees on an electric skillet. Flip 3 times- takes 2-3 minutes.

Serving:

Top a tortilla with pork, rice, black beans, dressing , chopped lettuce, cheese and fryed tortilla strips!

This recipe is worth trying--it is incredibly good!!!

Sweet Tang Barbecue Sauce

I don't usually like barbecue sauce too much, but my mom made this for us on one visit home and I LOVED it!! We put the sauce in a crockpot with some chicken tenders for about 5-6 hrs and it was delicious! (We also halfed this recipe )

1 cup pure maple syrup
1/2 cup apple cider vinegar
4 cups canned pureed tomatoes
1/4 cup molasses
4 tbsp + 1 tsp sea salt
1/4 cup 2 Tbsp dark ale ( we used apple cider)
2 tsp fresh crushed garlic
1/2 tsp cayenne pepper
2 tsp fresh crushed ginger
1 tsp crushed peppercorns
2 tsp lemon or lime juice
2 tbsp powdered turmeric
1 lg yellow onion, finely minced
2 tbsp powdered cumin
2 tbsp olive oil

1. Mix garlic, ginger, 1 tsp salt, lemon/lime juice, and set aside. Stir tomatoes, syrup and 4 tbsp salt together in a pot and simmer, stirring occasionally. Saute onion in oil until translucent.
2. Add garlic-ginger mixture to onions, stir and saute until light golden
3. Add vinegar, molasses, and 1/4 cup ale to onion mixture, stir thoroughly and simmer for 15 minutes, stirring occasionally.
4. Add mixture to the syrup-tomatoe mixture and stir thoroughly. Add 2 tbsp ale (apple cider) to mixture. Add cayenne pepper, crushed peppercorns, turmeric and cumin. Stir and simmer 20 minutes.

Stuffed Shells

1 lb. ground beef
1 med. diced onion (I use flakes)
2 6oz. cans tomato paste
3 6oz. cans of water
2 Tbls. sugar
1 pkg. spaghetti mix
1 box jumbo shells
12 oz. carton cottage cheese
1 egg
1 lb. mozzarella

Put shells on to boil first. Brown meat w/onion. Add paste, water, sugar and spaghetti mix and let simmer. While simmering mix cottage cheese and egg with shredded mozzarella. Using a spoon-stuff the shells. Spread a little sauce on bottom of a 9x13 pan and line with shells. Cover in remaining sauce and top parmesan cheese if you like. Bake at 350 for 30-45 minutes, enough time for the cheese to melt.

Chicken Spaghetti

I made this casserole tonight, and it was a big hit...the kids loved it! I didn't use the onion, green pepper, or cayenne pepper, and it was still so good...



2 cups cooked chicken
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups grated sharp cheddar cheese
1/4 cup finely diced green pepper
1/2 cup finely diced onion
1-4 oz jar diced pimentos, drained
3 cups dry spaghetti, broken into two inch pieces
2 cups reserved chicken broth from pot
1 teaspoon Lawry’s Seasoned Salt
1/8 to 1/4 teaspoon Cayenne pepper
Salt & Pepper to taste
1 additional cup grated sharp cheddar cheese

Cook 1 cut up fryer chicken and pick out the meat to make two cups. (I used 3 chicken breasts). Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar. Place mixture in casserole pan and top with remaining sharp cheddar cheese. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil.)

Not Yo Momma's Banana Pudding

1 box Loma Doone Shortbread Cookies
4 bananas, sliced
2 c. milk
1 (5 oz.) box instant french vanilla pudding
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) frozen whipped topping, thawed

Line bottom of a 9x13 glass dish with cookies. Layer bananas over cookies. In a bowl, combine milk and pudding with a hand mixer. Blend til thick. In another bowl, combine cream cheese and sweetened condensed milk until smooth. Fold whipped topping into cream cheese mixture. Mix cream cheese and pudding mixtures together until well blended. Pour over bananas. Refrigerate.

Vanilla Cinnamon Rolls

These cinnamon rolls are to die for! Especially the frosting!!! Enjoy!



2 c. cold milk
1 pkg. (3.4 oz.) instant vanilla pudding mix
2 pkgs (1/4 oz. each) active dry yeast
1/2 c. warm water
1/2 c. plus 2 T. butter, melted, divided
2 eggs
2 T. sugar
1 t. salt
6 c. flour
1/2 c. packed brown sugar
1 t. ground cinnamon

Frosting:
1 c. packed brown sugar
1/2 c. heavy whipping cream
1/2 c. butter, cubed
2 c. powdered sugar

In a bowl, whisk milk and pudding mix for 2 minutes; set aside. In a large mixing bowl, dissolve yeast in warm water. Add 1/2 c. butter; eggs, sugar, salt, and 2 c. flour. Beat on medium speed for 3 minutes. Add pudding; beat until smooth. Stir in rest of flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a floured surface; divide in half. Roll each portion into an 18x11 inch rectangle; brush with remaining butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 inch of edges.

Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 16 slices (I use dental floss to cut...makes it so much easier). Place cut side down in two greased 13x9x2 inch baking dishes. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees for 20-25 minutes, or until golden brown.

Meanwhile, in a large saucepan, combine brown sugar, cream, and butter. Bring to a boil; cook and stir for 2 minutes. Remove from the heat. Beat in powdered sugar with a hand mixer until creamy. Frost rolls. Serve warm. Yield: 32 rolls.

Can't Leave Alone Bars

1 package white cake mix
2 eggs
1/3 c. vegetable oil
1 can (14 oz.) sweetened condensed milk
1 c. (6 oz.) semi-sweet chocolate chips
1/4 c. butter, softened

In a large bowl, combine dry cake mix, eggs, and oil. With floured hands, press 2/3 of mixture into greased 13x9x2 pan. Set remaining cake mix aside. In a microwave-safe bowl, combine s. condensed milk, chocolate chips, and butter. Microwave uncovered on high for 30 seconds; stir. Microwave 30-45 more seconds. Stir until smooth; pour over crust. Drop remaining cake mixture by teaspoonfuls over top. Bake at 350 degrees for 20-25 minutes or until browned. Cool before cutting. Yield: 3 dozen.

Erin's Cranberry Chicken

Okay, Renner...here is a spot for your yummy recipe! You're funny Kim...Here you go!

Mix together:
Catalina Dressing
can of Cranberry Sauce
Onion Soup Mix

Pour over chicken and bake at 350 degrees for 30-45 mins. It's an easy recipe and I think it would work well in a crock pot too! I used just a small thing of dressing and half a packet of onion soup mix for a pound of chicken tenders. I served it with mashed potatoes (with pureed cauliflower-Mark and Luke didn't even know!) and green beans. Pretty good!

Peanut Butter Butterscotch Chews

This is a fav at our house ... kinda crunchy, sweet and chewy ... Mmmm ...

1 cup corn syrup
1 cup white sugar (use 1/2 c. splenda, 1/2 c. sugar and it still works too!)
1 cup creamy (or crunchy) peanut butter
1 cup butterscotch chips
4 1/2 cups cornflakes cereal

In a large saucepan over medium heat, combine corn syrup and white sugar. Bring to a boil, boil for one minute, and remove from heat. Stir in peanut butter and butterscotch chips until well blended. Mix in cereal until evenly coated. Drop by spoonfuls onto greased waxed paper.

Maple Pecan Pumpkin Cheesecake

As you know we are BIG cheesecake fans! This is a great recipe and perfect for this time of year.

Crust:
11/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted

The recipe calls for a graham cracker crust, but we have substituted crumbed ginger snaps instead and it makes a fabulous crust.

Filling:
3 8oz packages cream cheese softened
1 (14oz) can sweetened condensed milk
1 (16oz) can pumpkin (about 2 cups)
3 eggs
1/4 cup pure maple syrup
11/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt
Preheat oven to 300 degrees.

Combine crumbs, sugar and butter; press firmly on bottom of 9 inch springform pan or 9X13 inch baking pan. In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt. Mix well. Pour into prepared pan. Bake 1 hour 15 minutes or until edge springs back when lightly touched(center will be slightly soft). Cool. Chill. Just before serving remove, side of springform pan.

Top with Maple Pecan Glaze:

In a small saucepan, combine 3/4 cup pure maple syrup and 1 cup (1/2 pint) whipping cream, unwhipped, bring to a boil. Boil rapidly 15-20 minutes or until thickened; stir occasionally. Add 1/2 cup chopped pecans. Chill and spread over cheesecake.

Enjoy!

Light Carrot Cake

... So good, you won't miss the extra eggs and oil. Made in a 9" x 13" pan.

2-1/2 cups unbleached, all-purpose flour
1-1/4 teaspoons baking powder
1 teaspoons baking soda
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
3 large eggs
1 cup packed light brown sugar
1 cup granulated sugar
1/2 vegetable oil
3 cups grated carrots (about 6 medium)

Preheat oven to 350°. Lightly coat the 9x13 pan with vegetable spray.

Whisk the flour, baking powder, baking soda, spices and salt together in a medium bowl; set aside. Using an electric mixer, beat the eggs and sugars together in a medium bowl until thick and creamy. Turn the mixer to low ans slowly whip in the oil until thoroughly combined and emulsified, about 60 seconds. Sift half the flour mixture over the batter and gently mix in. Repeat once more with remaining flour mixture ... don't overmix. Using a rubber spatula, gently stir in the carrots.

Pour the batter into the prepared pan and smooth the top. Bake for 35 to 40 minutes ... until a toothpick can be inserted cleanly and it pulls from the sides of the pan. Cool for about 2 hours before frosting.

Light Cream Cheese Frosting

12 oz. low-fat cream cheese (not fat-free)
softened, but still cool
1 tsp. vanilla
1-1/2 cups powdered sugar

Mix the frosting by hand - if you use a mixer, it may turn out too runny.
Mix cream cheese and vanilla together with a rubber spatula in a large mixing bowl. Add the powdered sugar 1/2 cup at a time until it's combined and smooth. Frost cooled cake.

Apple Cider Sauce

... This is PERFECT over pork chops. It's pretty yummy, especially this time of year ... and apples and cider are usually on sale.

1-1/2 cups apple cider
1 cup low-sodium chicken broth
2 teaspoons cider vinegar
1 cinnamon stick (or 1/4 tsp. ground cinnamon)
4 tablespoons butter, cut into 4 pieces
2 large shallots, minced (about 1/4 cup)
1 tart apple, cored, peeled and diced small
1 teaspoon minced fresh thyme (or 1/4 tsp. dried)
Salt and ground black pepper

Combine cider, broth, vinegar and cinnamon in a medium saucepan; simmer over med-high heat until it's reduced to about 1 cup (about 10 to 12 minutes). Set the sauce to the side until pork is cooked.

After the chops have cooked, take out of skillet and put on a plate - cover. Add 1 Tablespoon of butter and heat until foam subsides. Add the shallots and apple and cook, stirring occasionally until softened, 1 to 2 minutes. Add the reduced cider mixture, any juices from the resting pork, and the thyme. Increase heat and simmer for 3 to 4 minutes. Take off heat. Whisk in the last pat of butter and add salt and pepper if needed. Pour over pork chops and serve immediately.