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.

Skillet Chicken Pot Pie

This is SOOO yummy ... takes about 30 minutes and it's all done! It doesn't have the traditional pie crust, but serve it in a bowl with mom or Geraldine's yummy rolls, or even crescent rolls. You'll love it! It reheats beautifully.

4 boneless, skinless chicken breasts
Salt and pepper
4 Tablespoons butter (divided, you'll use 2T at a time)
1 medium onion, minced
1 celery rib, sliced thin
1/4 c. unbleached all-purpose flour
2 cups low-sodium chicken broth (1 can)
1/2 c. heavy cream
1/2 teaspoon thyme (heaping)
2 cups frozen pea-carrot medley, thawed

Season the chicken with salt and pepper. Melt 2 Tbsp. butter in a 12" skillet (preferably NOT non-stick, so you can scrape up all the brown bits into the sauce), over medium heat. Brown the chicken breasts lightly on both sides - about 5 minutes total. Transfer chicken to a clean plate and cover. It'll cook until done later in the recipe.

Add the remaining 2 tbsp. of butter into the skillet. Add the minced onion and celery and 1/2 tsp. salt and cook until the onion is softened - about 5 minutes. Sprinkle in the flour and stir constantly for about one minute.

Stir in 1/4 c. chicken broth and stir for about 30 seconds. Whisk in the rest of the broth, the cream and the thyme and bring to a simmer. Add the chicken back into the sauce and cover. cook over medium-low heat for about 8 to 10 minutes, until the chicken is done cooking.

Transfer the chicken to a cutting board to let cool for a minute. Add in the peas and carrots into the sauce and put cover back on for about 2 minutes. While the peas and carrots are heating through, cut the chicken into bite-size pieces. Stir back into the sauce. Salt and pepper sauce to taste. Serve in bowls and dip your rolls in it! Yum!

Best Play Dough...Ever!

I love making this stuff for the kids to PLAY with! It is so soft...

Mix in a medium pot:
1 c. white flour
2 T. cream of tartar
1/4 c. salt

Combine the following, and add to the mixture above:

1 c. water
1 T. vegetable oil
Food coloring to desired color

Cook over medium heat and stir (about 3-5 minutes). It will look like a globby mess, but it is supposed to. When it forms a ball in the center of the pot, turn it off, and knead on a lightly floured surface. Store in an airtight container or a plastic bag.

Elaine Smith's Caramel Corn

2 c. brown sugar
1 cube butter
1 can sweetened condensed milk
1 c. light Karo Syrup

Cook to a very soft ball stage, and pour over popcorn.

Caramel Brownies

This is a favorite of anyone who tries these things...they are so good...but very rich! I got this recipe from Tina. She swears that generic ingredients don't work well in this recipe.

3/4 c. melted butter
1 pkg. Betty Crocker German Chocolate cake mix (unprepared)
1/4 c. flour
2/3 c. evaporated milk (divided)
1/2 c. chopped walnuts
6 oz. Nestle semi-sweet chocolate chips
14 oz. Kraft carmels

In a bowl, melt together 1/3 c. evaporated milk and carmels. (Microwave at 60% for 3 minutes). Set aside. Combine butter, cake mix, flour, 1/3 c. evaporated milk. Separate batter and press half in a 9x13 greased pan. Bake for 6 minutes at 350 degrees. Cover with chocolate chips. Pour carmel on top. Crumble rest of dough on top, making sure there are no holes. Bake for 15 more minutes. Serve warm or cold. We like ours warm with vanilla ice cream...they are very rich!

Ham & Swiss Loaf

3 1/2-4 c. flour (divided)
2 pkg. yeast
1 c. warm water
1/4 t. salt
2 T. sugar (divided)
1/4 c. prepared mustard (dijonnaise)
2 T. melted butter (cooled)
2-3 c. chopped ham
1 c. grated swiss cheese
3/4 c. olives

In a large mixing bowl, put 1 1/2 c. flour, salt, and 1 T. sugar. Set aside. Let yeast start to work in warm water and 1 T. sugar. When yeast is foamy, add mustard and cooled melted butter. Stir well, add to flour mixture. Add remaining flour to form soft dough. Form ball and rest 10 minutes. Roll out to 15x10 inch rectangle, 1/3 inch thick. Fold dough in half and slide a piece of parchment underneath it ... that'll make transferring it to a baking sheet MUCH easier. Put ham, cheese, and olive mixture on down the center and cut strips on either sides and both ends. Cut away 'corners' and fold down one end over filling and pull strips on either side over each other - making it look like a braid. Transfer to baking sheet. Brush the top with egg.

Bake at 350° for 30 to 35 minutes ... until the top is shiny and golden brown ... let cool for about 10 minutes before cutting as filling will be hot. Reheats really well - Jim actually liked it better the second day.

Does Anyone Have ...

Hey girls ... just wondering if anyone's got the recipes for that ham and swiss loaf I used to make? I can't find it anywhere ... AND, I'm wondering if anyone's got a good 'frog eye' salad recipe? Jim LOVED it when we had it for grandpa's luncheon. He about fell out of his chair laughing when we told him the name of it ...

Sugar Cookies

Lemon Pudding Fruit Salad

This is mom's famous fruit salad, that Rod absolutely loves...

1 large (20 oz.) can pineapple chunks, drained with juice reserved
1 (15 oz.) can mandarin oranges, drained with juice reserved
1 (3 oz.) pkg. lemon jello
1 (3 oz.) pkg. lemon pudding (not instant)
1 (8 0z.) tub frozen whipped topping
2 c. fresh strawberries, sliced (optional)
2 bananas, sliced
1 c. mini marshmallows

In large saucepan, combine reserved juices and enough water to make 3 c. liquid. Bring to a boil. Mix in jello and pudding mixes. Cook and stir until thickened. Cool. Stir in whipped topping, fruit, and marshmallows. Refrigerate at least 1 hour. Serve the same day.

Pumpkin Chocolate Chip Cookies

We love these cookies (thanks, Mom!), especially this time of year.

Mix Together:

1 c. pumpkin
1 t. vanilla
1 c. sugar
1/2 c. oil

Add:

2 c. flour
1 t. baking powder
1 t. cinnamon
1/4 t. salt
1 t. baking soda
1 c. semi-sweet chocolate chips (I use the whole bag!)

Spoon onto greased cookie sheet. Bake at 375 degrees for 10-12 minutes. Enjoy