Frangranced Salt Scrub (Exfoliates Dry Skin)

O.k., so this is not a food recipe...but it is a gift recipe made from salt...which is somewhat a food. Anyway, this is great for teachers, friends, visiting teachees, etc. It really does make your hands (I haven't tried it on my feet, knees or elbows) nice and soft.

1/2 c. salt

1 Tablespoon EXTRA LIGHT olive oil

6-7 drops scented or essential oils

1 teaspoon cold water

Place salt in a glass bowl and stir in the oils and the water until well mixed. The salt will resemble a snow cone without the flavoring. Spoon into small jelly jar or other small sealed container.

Directions for use: Use one teaspoon of salt scrub and gently rub into hands, feet, elbows or knees. Rinse with warm water.

Homemade Truffles

This recipe is super easy and yummy, yummy, yummy!!!

1 package of regular oreos
1 8 0z. package of cream cheese
1 box of baker's white chocolate

Use your blender to crumb the oreos into a fine grain. Soften the cream cheese and combine the two. You will have to use your hands to mix it well. Form little balls of this mixture. Melt the white chocolate and dip the balls in it. Place on wax paper and allow to set. I put mine in the freezer for 5 minutes. Also, if you run out of white chocolate, you can roll the balls in powdered sugar. The powdered sugar balls are good, but not as good as the white chocolate. Store in the fridge.

Apple-Cheddar Muffins

This comes from bettycrocker.com Yum.
Prep time 15 min
Total time 35 min
Makes 12 muffins

1 egg
2 cups Original Bisquick mix
3/4 cup coarsely chopped peeled cooking apple
2/3 cup shredded Cheddar cheese
1/3 cup sugar
2/3 cup milk
2 Tablespoons vegetable oil
1 teaspoon ground cinnamon

1. Heat oven to 400 degrees F. Grease bottoms only of 12 regular size muffin cups with shortening, or line with paper baking cups.

2. In medium bowl, beat egg slightly. Stir in remaining ingredients just until moistened. Divide batter evenly among cups.

3. Bake 17-19 minutes or until golden brown. Serve warm.

High Altitude (3500-6500 ft): Line muffin cups with paper baking cups.

Butternut Bisque

Fall is here and it's time for warm soups!

This is a recipe submitted by Mom Porter but she didn't know how to put it on the blog so I offered to do it for her : )

2 - 2 1/2 lb butternut squash**

2 T butter

2 carrots, sliced

1 onion, chopped

1 stalk celery, chopped

2 potatoes, peeled and cubed

5-6 c. chicken stock

1 1/2 t curry powder

pinch nutmeg

pinch ginger

sour cream for garnish, optional

**Best to buy squash already peeled and cubed at Costco

(Mom used 4 cans of chicken broth for the stock)

Melt butter in large soup pot; add the carrots, onion and celery; saute until soft. Stir the squash and potatoes into the vegetables. Add the stock; bring to boil, reduce heat and simmer, partially covered for 40 minutes.

Add curry, nutmeg, and ginger. Puree the soup in batches in the a blender or food processor. Return to saucepan; add more stock if necessary to thin, salt and pepper to taste. Serve hot with a dollop of sour cream, if you like.
Yield - 6 servings

Chicken Noodle Pasta Toss - Rachel Ray

Serves 4

Kind of like chicken noodle soup without the soup part. For some reason there were no herb seasonings in this recipe. I added fresh thyme and dried marjoram to taste and it turned out great.


Ingredients

2 tablespoons extra virgin olive oil (EVOO)
4 boneless, skinless chicken thighs, cut into bite-sized pieces
Salt and ground black pepper
1 medium onion, thinly sliced
2 carrots, cut into matchsticks
4 ribs celery from the heart, cut into matchsticks
2 small zucchini, cut into matchsticks
1 pound extra-wide egg noodles (I used Pennsylvania Dutch brand)
1 tablespoon butter
1/2 box frozen peas (10 ounces), defrosted

Preparation
Place a large pot of salted water over high heat and bring to a boil for the egg noodles. Place a large skillet over medium-high heat with the EVOO. Season the chicken with salt and pepper, and cook until golden brown and cooked through, 6-7 minutes.

Add the onion, carrot and celery to the pan, and cook until the veggies start to soften, 3-4 minutes. Toss the zucchini into the pan along with some salt and freshly ground black pepper, and cook another 2-3 minutes until all the veggies are tender.

While the meat and veggies are cooking, drop the noodles into the boiling water and cook to al dente according to package directions. Drain the noodles and return them to the pot they were cooked in. Add the butter to the pot and give everything a good toss to melt the butter and coat the noodles. To serve, spoon some noodles into bowls and top with the chicken and veggie mixture.

Dessert Salad

While I was in Idaho visiting family Aaron and Teri came up for a visit. While they were there we had this dish. Teri convinced me that I should post it on the blog. It really is easy and yummy!

2 small packages of vanilla pudding
2 cups buttermilk
1 12 oz. whipped topping
1 20 oz. can pineapple tidbits- drained
2 cans mandarin oranges-drained
Fudge stripe cookies- broken

Mix pudding and buttermilk and chill. Add whipped topping, pineapple and mandarin oranges. Just before serving mix cookies in. Reserve some to sprinkle on top.

Texas Chocolate Cake

Yum, yum and triple yum.

Grease and flour 1x12x18 pan (jelly roll pan, cookie sheet)
In a large pot bring to boil:
1/2 pound margarine (I used butter)
4 Tablespoons cocoa
1 cup water

Remove from cooktop and add:
2 cups flour
2 cups sugar
1/2 teaspoon salt

Add:
2 eggs (slightly beaten)
1 teaspoon baking soda mixed with 1/2 cup milk
1 teaspoon vanilla

Bake 350 degrees for 15 minutes

Frosting
In medium saucepan boil:
1 stick of margarine (I used butter)
6 Tablespoons milk
4 Tablespoons cocoa

Add one pound powdered sugar (4 cups)
Whisk it until smooth
Add 1/2-1 cup nuts (optional)
Spread on cake while hot.

Chicken Tortilla Soup

Here's a quick recipe for great tortilla soup. I'm so excited it's getting cooler outside because this is outstanding and warms you up!

INGREDIENTS:
1 small onion - diced
1 T. oil
2 garlic cloves - minced
1 T. chili powder
2 t. cumin
1/2 t. oregano
1 bay leaf
6 C. chicken stock
1 t. sugar
1/4 t. pepper
1 14.5 oz can chopped tomatoes
2 chicken breasts - chopped and raw
1 1/2 C. corn

DIRECTIONS:
Saute onion in oil. Add garlic, chili powder, cumin, oregano and bay leaf. Saute one minute. Add chicken stock, sugar, pepper and can of tomatoes. Bring to boil. Add chicken and corn. Simmer until chicken is cooked.

May be made the day before and refridgerated. Heat through before serving.

Garnish with sour cream, tortilla chips, red onion, avocado and monterey jack cheese.

Morris and Diane's Favorite Apple Crisp

Morris and Diane are a cute little couple that own Allen's orchard where we picked some apples this year.

I did space between lines but as it would turn out, the spaces are non-existent in the final form. Sorry.

Apple Crisp

Wash, peel and slice apples to make 3-4 cups

Mix sliced apples with 1/2 cup sugar

1 Tablespoon flour

1/2 teaspoon cinnamon

and place in 7x11 pan

Variation: pour 1/2 cup orange juice over apples

Topping: 1/2 cup rolled oats

1/2 cup brown sugar

1/2 cup flour

1 teaspoon cinnamon

1/8 teaspoon baking soda

1/8 teaspoon baking powder

1/8 teaspoon salt

1/2 cup cold butter cut into small pieces

Mix this together and sprinkle over the apples.

If desired, sprinkle with pecans

Bake at 350 degrees F until apples are tender (20-25 minutes)

I ate mine with vanilla frozen yogurt. YUM!

Chicken Caesar Wrap

This is one of my favorite Body For Life super fast summer meals. For added kick I slice up tomatoes and throw them in too!

Serves 2

Prep time: 10 min

2 portions of grilled chicken breast, sliced (to save boatloads of time buy the "pre-grilled" fully cooked strips at the store)

2 cups chopped romaine lettuce

2 Tablespoons low-fat Caesar salad dressing (or not low-fat)

2 Tablespoons reduced-fat Parmesan cheese

spinach tortillas

1. Toss together the chicken, lettuce, Caesar dressing, Parmesan cheese and tomatoes (if desired)

2. Microwave tortilla for about 20 seconds to soften. Spoon chicken mixture onto tortilla

3. Wrap tortilla around filling and cut in half. Serve and enjoy!

Peaches n Cream Dessert

Crust
2 C flour
1/2 C Brown Sugar
1 C Walnuts/Pecans
2 Sticks of soft Ibutter

Spread in a 9 X 13 bake at 375 for fifteen minutes stirring every five minutes. (I just do mine until ti starts to turn brown.) Let it Cool

Filling
2 pkgs dream whip
8 oz soft cream cheese
1 C Powdered Sugar
Make Dream Whip as directed except don't add vanilla. Whip in the cream cheese and powdered sugar.

Topping
Fresh Peaches 6-8
Peach Glaze

Layer as follows
Crumbs
Filling
Crumbs
Peach filling

Refrigerate and enjoy!


Tis the season for peaches. This is one of our families favorite desserts.

Mom's Zucchini Bread aka. The Secret Recipe

Patty passed this on to me a couple of years ago and I just made it again today. I still think mom's recipe is one of the best.


3 cups flour
2 cups sugar
1 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon baking soda
3 teaspoons cinnamon
1/4 teaspoon nutmeg
3 eggs well beaten
1 cup shortening or cooking oil (I've always used olive oil)
3 cups zucchini, grated
1 teaspoon vanilla


Sift dry ingredients in medium bowl. Mix eggs, shortening (oil), zucchini and vanilla together. Add the dry ingredients to the wet ingredients. Mix well. Pour into two loaf pans. Bake at 325 for about 1 hour for large loaves. For mini loaves check after 20 minutes. I'm sure they'd make good cupcakes too. Same bake time as mini loaves, check after 15 to 20 minutes

Peanut Butter White Chocolate Popcorn

This is from the "Sisters Cafe" blog that Karen introduced me to. She made it while she was here and it is very good. Be careful, it's addicting and so easy to make. Perfect blend of salty/sweet.
2 bags microwave popcorn1/2 cup creamy peanut butter1 bag white chocolate chips (2 cups)1/2-1 cup Reeses Pieces
Pop the popcorn then sift through to remove all unpopped kernels. Soften the PB in the microwave over 30 seconds, stir into popcorn to coat evenly. Melt the white chocolate either in a double broiler or in the microwave (over 2 minutes on 50% power, then stir chips until smooth). Pour over popcorn and gently stir to coat popcorn evenly with chocolate. Add Reeses Pieces as you stir in the chocolate. Spread out popcorn on waxed paper to set. Enjoy!

Lemon Curd

This is to go along with Janette's recipe if you'd rather make it than buy it.

1 Cup Sugar
2 Tablespoons cornstarch
3 teaspoons finely shredded lemon peel
6 Tablespoons lemon juice
6 Tablespoons water
6 beaten egg yolks
1/2 Cup butter or margarine, cut up

In a medium saucepan stir together sugar and cornstarch. Stir in lemon peel, lemon juice, and water. Cook and stir over medium heat until thickened and bubbly. Stir half of the lemon mixture into egg yolks. Return the egg yolk mixture to the saucepan. Cook and stir over meduim heat until mixture comes to a gentle boil. Cook and stir for 2 minutes more. Remove from heat.

Add butter pieces, stirring until melted. Cover surface of the curd with plastic wrap. Chill at least 1 hour or for up to 48 hours. Store covered in the refrigerator for up to 1 week. Or transfer to a freezer container; freeze for up to 2 months. Thaw in the refrigerator before serving.

Yields 2 cups.

Overnight Blueberry Cream Cheese French Toast

This was so good! Made it in the morning and had it for dinner instead of doing the overnight thing. Yum!

Ingredients:
12 slices day-old bread, cut into 1 inch cubes
2 (8 ounce) packages cream cheese, cut into
1 inch cubes
1 cup fresh blueberries
12 eggs, beaten
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup

1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter
Directions:
1.Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
2.In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
3.Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
4.Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
5.In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast

Marinated Grilled Shrimp

Marinated Grilled Shrimp

Rated: Submitted By: BLONDIEPEREZ Photo By: Allrecipes Prep Time: 15 Minutes Cook Time: 6 Minutes Ready In: 55 Minutes Servings: 6

"Grilled shrimp marinated in tomato sauce, red wine vinegar, basil and cayenne pepper."

Ingredients:

3 cloves garlic, minced 1/3 cup olive oil 1/4 cup tomato sauce 2 tablespoons red wine vinegar 2 tablespoons chopped fresh basil

1/2 teaspoon salt 1/4 teaspoon cayenne pepper 2 pounds fresh shrimp, peeled and deveined skewers

Directions:

1.	In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2.	Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3.	Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque. How did I change this recipe, the only thing I did was that I x 4 the marinade part of the shrimp except for the olive oil, because I didn't want it too greasy. Super Yummy and really easy.

Berry Trifle

Recipe courtesy Tyler Florence

Prep Time:15 min

Inactive Prep Time:25 min

Cook Time:3 min

Level:Easy

Serves:4 servings

Ingredients

Berries:

• 1 pint blueberries
• 1 pint strawberries, hulled and cut into thick slices
• 2 pint raspberries
• 1 lemon, juiced
• 1/4 cup sugar
• 1 1/2 teaspoons cornstarch

Lemon Cream:

• 1 quart whipping cream
• 1 tablespoon sugar
• 1/2 teaspoon vanilla extract
• 1 (11-ounce) jar lemon curd
• 1 cup store bought pound cake, slices 1/2-inch thick

Directions

Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.

Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool; the mixture should thicken up as is cools.

In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks. Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. Then fold in the rest of the cream.

To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve.

Thoughts and Tips

My thoughts on the recipe, was that it was really easy to make. I am always trying to think of budget friendly ways to cut the recipe and I am trying to be better of finding ways to cut the fat as well. Next time I think I am going to by two bags of frozen mixed berries and try cool whip with the lemon curd. I will let you know how it worked.

I had no idea what lemon curd was, but new it was probably something British from the nursery rhyme of Little Miss Muffett. I set off to the store and had to ask the first store where it was. They didn't have lemon curd but said it would be in the jam, jelly, and preserve isle at the store. I was looked in refrigerated, cooking, and by the lemon juice before asking. So now you know where to look for it if you didn't know. I had never used lemon curd, but it is really yummy, I think I am going to try to find different ways to use it in my recipes.

The recipe says it only serves 4. I guess that could be true if everyone had a serving bowl size serving. I thought of doubling when I saw this, but in the end I just made it as it was and I am glad I did. We would have been eating trifle for breakfast, lunch, and dinner for a week.

Slow Cooker Chicken and Dumplings

INGREDIENTS

* 4 skinless, boneless chicken breast halves
* 2 tablespoons butter
* 2 (10.75 ounce) cans condensed cream of chicken soup
* 1 onion, finely diced
* 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

DIRECTIONS

1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on High. About 90 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Depending on what I have around sometimes I add some frozen peas or mixed veggies. I also add Basil to it quite often and if I have chicken broth or bouillon I use that instead of covering it with water. I have left out the onion too. Sometimes you might need to add more water or chicken broth at the end to make it saucy enough.

Banana Pancakes with Strawberry Syrup

This is a modification of a recipe I got from the blog "Sisters Cafe". They have tons of yummy recipes, especially pancakes and waffles. The original recipe called for bananas sliced on top of the batter while cooking, but I mashed it up into the batter--big improvement. It also served the pancakes with strawberry slices, but I changed a Lemon Syrup recipe that came from Malia's "Gingerbread Pancakes" to make this lip smackin' delight.

As always, the buttermilk gives these pancakes a light, delicious taste. Enjoy.

Banana Pancakes with Strawberry Syrup
(I made 1 1/2 times this recipe for my family andwasn't quite enough.)

1 C flour
1 TB sugar (white or brown)
1 tsp. Baking Powder
1/2 tsp. salt
1/2 tsp. soda
1 egg
1 Cup Buttermilk
2 TB oil
1 tsp. vanilla
1 med. banana, smashed (I blended mine with a little juice from the strawberries)

Mix dry ingredients. Mix wet ingredients and add to dry ingredients. Whisk or stir until moistened. Add a little milk to batter if too thick.

Syrup
1 1/2 cup strawberries (about) processed in blender or food processor until smooth
3/4 Cup sugar (we often use splenda)
5 tsp. cornstarch
1 Cup water
1 TB margerine or butter

Mix sugar, cornstarch and water in saucepan. Cook over medium heat until thickened and bubbly (stirring often). One it begins to bubble, cook about 2 minutes longer.

Remove from heat, stir in butter. When butter is melted, stir in strawberry puree. Whisk until well mixed. Serve warm. Cover and refrigerate remaining sauce up to three days.

Pineapple and Pork Tacos w/ Avocado Crema

This one is GREAT. Loved it.

PORK AND PINEAPPLE

2 tsp sugar

2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp ground cinnamon

1/4 tsp ground red pepper

1/4 tsp salt

12 oz pork tenderloin, trimmed and cut into 1/2" cubes

1 TBSP olive oil

1/4 fresh pineapple, cored and sliced crosswise

2 TBSP chopped fresh cilantro

12 corn tortillas, 6" diameter, warmed per package directions

AVOCADO CREMA

1 avocado, mashed

2 TBSP fat free sour cream

2 TBSP freshly squeezed lime juice

1/8 tsp salt

To prepare the pork and pineapple: In a cup mix the sugar, cumin, coriander, cinnamon, pepper and salt. Mix half of the spices with the pork, then toss with the oil. Mix the remaining spices with the pineapple. Let stand at room temp for 15 min while preparing the avocado crema.
To prepare the avocado crema: Whisk the avocado with the sour cream, lime juice, and salt in a small bowl. Press a piece of plastic wrap directly onto the surface to keep the crema fresh looking (or use the avocado seed).
Coat a large nonstick skillet with olive oil spray. Add the pork and cook over med high heat turning once or twice, for 8 min or until browned and cooked through. Add the cilantro and toss to combine. Transfer to a clean plate and cover loosely to keep warm.
Add the pineapple to the pan and cook, turning once or twice, for 3-4 min or until golden. Remove from heat.
To assemble each serving, place 3 tortillas on a plate. Divide 1/4 of the pork and pineapple between each tortilla. Top with the cream and roll up.

Chicken, Broccoli, & Cashew Stir-Fry

This is a good recipe if you don't overcook it. Lots of flavor and textures. Some may want to add regular soy sauce because this is lower in sodium and some don't like that.

3 c sm broccoli florets w/ short stems
2 lg carrots, cut into thin diagonal slices (2 c)
5 oz soba noodles (or whole wheat thin spaghetti)
1 TBSP olive oil
1 TBSP minced fresh ginger
3 lg cloves garlic, minced
2 boneless, skinless chicken breast halves, sliced crosswise
1 TBSP reduced-sodium soy sauce
1 tsp sesame oil
3 med scallions, thinly sliced (I used green onions)
1/2 c reduced-sodium, fat free chicken broth
1/2 c raw, unsalted cashews, lightly toasted

Bring large pot of water to a boil. Add broccoli, carrots and noodles. Cover and cook until vegetables are crisp-tender, 3-5 min. Drain, transfer to medium bowl, and cover loosely w/ waxed paper.
Heat olive oil, ginger, and garlic in wok or large nonstick sillet over med-high heat. Cook, stirring until garlic starts to turn golden, 1-2 min. Add chicken, soy sauce, and sesame oil. Stir fry 4-5 min or until cooked through. Add scallions and stir fy 1 min.
Stir in noodles, veggies, and broth and heat through. Sprinkle each portion w/ 2 TBSP of the cashews.

Slow Cooker Caribbean Spiced Ribs follow up

OK! I just want to say that when I posted this recipe I had used no-bone ribs and a 6 quart slow cooker for a halved recipe (the posted recipe is not halved). Needless to say the meat was drier than dry. I made this again today with a 3 quart slow cooker for the halved recipe and I used bone-in ribs. When the recipe says "Cut ribs into 4-inch pieces" what it really means is if you use bone-in, cut the ribs apart. DUH! I'm a little slow. My ribs were ready for the BBQ sauce after only 7 hours. These babies are DELICIOUS! The taste the rub gives the ribs is phenomenal. Make it! Make it!!! :) You will not be disappointed. Just make sure you use the right size slow cooker :)

Cookies 'N' Cream Cake

I made this cake for Tim for Valentine's Day. It was really yummy!


Cake:
1 ¾ c. flour
2/3 c. cocoa
1 ½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
¾ c. unsalted butter, softened
1 ½ c. sugar
1 tsp. vanilla extract
3 large eggs, at room temperature
1 ¼ c. buttermilk

Filling:
4 ounces cream cheese softened
½ cup unsalted butter, softened
16 ounces confectioner’s sugar
3 to 4 tablespoons milk

Frosting:
1 ½ c. heavy cream
1/4 c. sugar
1 tsp. vanilla extract
3 cups Crushed oreos

Heat oven to 350°. Coat two 8 inch round cake pans with nonstick cooking spray and dust with flour. Shake out any excess flour.

Cake: In a medium sized bowl, mix flour, cocoa, baking soda, baking powder and salt together until well blended, set aside.

In a large bowl, with mixer on medium speed, beat butter, sugar, and vanilla for 3 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition.

On low speed, beat flour mixture into butter mixture in three additions, alternating with buttermilk, beginning and ending with flour; beat 1 minute. Divide batter evenly between prepared pans. Bake at 350° for about 36 minutes or until toothpick inserted in centers come out clean. Cool cakes in pans on wire racks for 10 minutes. Turn cakes out onto racks; let cool completely.

Filling: In a large bowl, with mixer on medium speed, beat cream cheese and butter until smooth. Gradually add confectioners’ sugar, then milk. Beat for 2 minutes or until light and fluffy.

When layers have cooled, trim off any crowned cake from the tops and discard. Cut each layer in half horizontally with a serrated knife. Place one cut layer on a cake stand and top with one-third of filling; spread evenly over top. Repeat with 2 more cake layers. Place last layer on top, cut side down. Refrigerate for 20 minutes or until filling is set.

Frosting: In a large bowl, with mixer on high, beat heavy cream, sugar and vanilla until soft peaks form. Generously spread whipped cream all over cake, using the back of a spoon to make swirls and peaks on top. Place chopped cookies in a large bowl and carefully hold cake stand over bowl. With cupped hands, gently press cookie crumbs onto the sides of the cake to cover. Brush excess crumbs off stand before serving.

Soft and Chewy Peanut Butter Banana Cookies

These are great for using over ripe bananas...which I always seem to have on hand. :-) These are especially good if you put in some chocolate chips too.

INGREDIENTS:
3/4 cup butter or margarine, softened
1-1/4 cups peanut butter
1 cup sugar
1 cup packed brown sugar
3 md. overripe bananas
2 eggs
1 tsp. vanilla extract
2-1/2 cups all-purpose flour
1 tsp. baking soda
1/8 tsp. baking powder

Directions:
Preheat Oven to 325°F.In a large mixing bowl, cream together the margarine, peanut butter, sugar, and brown sugar until smooth. Peal the bananas and drop into the mixture; mix well (some small banana chunks are okay). Beat in eggs one at a time, mixing well after each. Combine the flour, baking soda, and baking powder; stir into the peanut butter mixture. Use a cookie scoop or drop by the spoonful onto ungreased cookie sheets.

Bake for 13 to 16 minutes - they will not be completely golden brown unless you use butter when removed from oven. As they set they will turn slightly firm. Allow to cool on cookie sheet for two to three minutes before moving to a wire rack to cool completely.

WHO bread

Wheat, Honey, Oat bread
Takes about 2 1/2 hours from start to finish. Only makes one large, delicious loaf.
When toasted the cinnamon in this bread will make your home smell oh so delicious. :)

1 1/4 cup warm water
2 Tablespoons honey
2 Tablespoons butter (softened to room temp)
1 teaspoon salt
3 cups flour (any combo of white/wheat will do)
1/2 cup rolled oats
1 Tablespoon brown sugar
1 teaspoon cinnamon
2 1/4 teaspoon (or one package) active dry yeast

Pour 1 1/4 cup warm water (about 110 degrees F), honey, sugar, and yeast into a bowl. Whisk until well combined and mixture is frothy. Set aside to proof while you mix together the other ingredients.

In separate large bowl (your mixing bowl if you have a stand mixer) stir together flour, butter, salt, rolled oats and cinnamon.

Pour yeast mixture into flour mixture and mix until thoroughly combined.

Place dough into a lightly oiled bread pan. Cover with a damp towel and leave in a warm spot to rise for about an hour. Punch down dough (I thought this weird to do while actually IN the bread pan but I did it anyway, it worked) and let rise a second time for 45 minutes, covered with a damp towel.

Preheat oven to 350 degrees F. Remove towel from top of dough and place pan in center of the oven. Bake for 25-30 minutes.

Enjoy!

Slow Cooker Caribbean Spiced Ribs

Makes 6-7 servings
If you're going to cut this recipe in half (I do a lot of cooking for two) use a 3 qt slow cooker. I learned the hard way with my 6 qt and this turned out dry dry dry. The flavor was incredible though even with it being dry so I now own a 3 qt cooker and will try this again!

3 lbs pork loin back ribs (if you use boneless your cooking time will be decreased by at least one hour)
2 Tablespoons dried minced onion
1 teaspoon ground mustard
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon garlic powder
1 medium onion, sliced
1/2 cup water
1 1/2 cups BBQ sauce (a bottle)


Spray the inside of your crock with cooking spray (or use a handy liner)

Remove inner skin from ribs if desired. (I didn't, too much trouble)In small bowl, mix dried minced onion, mustard, red pepper, allspice, cinnamon and garlic powder. Rub mixture into ribs. After rubbing, if the ribs are bone-in then cut them apart. Layer ribs and sliced onion in slow cooker. (I put the onions in first, then the meat and layered them in that order) Pour water over ribs.

Cover; cook on Low heat setting for 8-9 hours (If boneless, 7-8 hours)

Remove ribs from cooker; drain and discard liquid and onions from cooker. Pour BBQ sauce into shallow bowl; dip ribs into sauce. Return ribs to cooker. Pour any remaining sauce over ribs. (As Rachel Ray would say, "eyeball it". Whatever you deem an appropriate amount of sauce)

Cover; cook on Low heat setting 1 hour longer.

Homemade Marshmallows

OK, I found this recipe in Bon Appetite (I got a year's free subscription when I got my Kitchen Aid last year). It looked like fun. It's worth a once a year making :) Only attempt if you have a stand mixer. You need a candy thermometer for this recipe also. We had fun giving them away to neighbors for hot chocolate. They loved them. Aron watched the process and in the end was hesitant to try one but I quote him "Mmmm, this tastes just like a marshmallow!"
So there you have it folks. Enjoy! (PS, I tried to put paragraphs and spaces below in the instructions and ingredients and it wouldn't let me so sorry it's all run together)

Homemade Marshmallows

This makes a boatload. See the picture above of the marshmallow slab? That's a 9x13 slab. It's thick. If you like jumbo marshmallows, it will make less, if you like mini marshmallows you'll be cutting for a very very very long time :)

These can be layered between sheets of parchment paper and stored in an airtight container at room temperature for up to two weeks.

1 cup cold water, divided into two 1/2 cups

Three 1/4 ounce envelopes unflavored gelatin (One box contains four envelopes)

2 cups sugar

2/3 cup light corn syrup

1/4 teaspoon salt

2 teaspoons vanilla extract

1/2 cup potato starch (AKA potato flour. I found it in the whole foods/health section of our grocery store)

1/2 cup powdered sugar

Line 13x9x2 metal baking pan with foil. Coat foil lightly with non stick spray.

Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with whisk attachment. Sprinkle gelatin packets over water. Let stand until gelatin softens and absorbs water, at least 15 minutes.

Combine 2 cups sugar, corn syrup, salt, and remaining 1/2 cup cold water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves, brushing down sides of pan with wet pastry brush (this was a cool trick I enjoyed!). Attach candy thermometer to side of pan. Increase heat and bring syrup to a boil. Boil, without stirring, until syrup reaches 240 degrees F, about 8 minutes.

With mixer running at low speed, slowly pour hot syrup into gelatin mixture in a thin stream down the side of the bowl (avoid pouring syrup onto whisk as it may splash). Gradually increase speed to high and beat until mixture is very thick and stiff, about 15 minutes. (This is where the stand mixer is necessary. It seemed thick before 15 minutes, but it's the perfect thickness at 15 minutes) Add vanilla and beat to blend, about 30 seconds longer.

Scrape marshmallow mixture into prepared pan. Smooth top with wet spatula. Let stand uncovered at room temperature until firm, about 4 hours.

After 4 hours stir potato starch and powdered sugar in small bowl to blend. Sift generous dusting of starch-sugar mixture onto work surface, forming rectangle slightly larger than 13x9 inches. (I used a fine sieve to sift mixture onto the counter). Turn marshmallow slab out onto starch-sugar mixture; peel off foil. Sift more starch-sugar mixture over marshmallow slab. Coat large sharp knife (or cookie cutters) with nonstick spray. Cut marshmallows into squares or other shapes. Toss each in remaining starch-sugar mixture to coat. Transfer marshmallows to rack, shaking off excess mixture.

The process of getting the cut marshmallows coated is a messy one, but it's a yummy one!

Whole Wheat Bread

Wheat Bread (4 loaf version) - This is the one I use

4 c. warm water (actually I use hot tap water)
3 T. yeast
1/3 c. oil
1/3 c. honey
1/2 c. gluten flour
1 T. salt
7-10 c. freshly ground whole wheat flour

Mix all ingredients together and add enough flour to
keep the dough from sticking to the bowl. Knead for 9
minutes in the mixer. Form into loafs and put in
greased or sprayed pans. (3 large pans or 4 regular
loaf pans). Let rise 20-25 minutes. Put into a cold
oven. Set oven for 350. Bake for 28-30 minutes.

(3 loaf version) - If you can't fit all the ingredients in for the 4 loaf version.

3 C hot water

2 TBLS yeast

1/4 c oil

1/4 c honey

1/3 c gluten

3/4 TBls salt

7-8 cups of freshly ground whole wheat flour

Tips:
Don't over flour, the dough will be sticky. Coat your hands with shortening when you form it into loaves so it doesn't stick to your hands, don't use more flour. Mine also takes longer rise and a little less time to cook.

Luscious Lemon Cake

Hello all-
I know I've been bad and haven't contributed any recipes yet, so here goes. I hope you enjoy it!

1 package white cake mix
1 cup water
1/4 cup sugar
2 eggs beaten
2 tbsp. cornstarch
2 tbsp. sugar
Zest of 1 lemon
1 tbsp. butter
3 tbsp. fresh lemon juice
1 pint sweetened whipping cream (I just used cool whip)
1/4 cup white chocolate shavings

Grease and flour 2 9inch cake pans. Set aside. Preheat oven and make cake according to package directions on cake mix. When cake is done, put on cake racks and cool completely. While cake is cooling prepare lemon filling.

Put water, 1/4 cup sugar, and beaten eggs in a small saucepan. Mix cornstarch and 2 tbsp. sugar together in a small bowl. Slowly add to mixture in pan. Cook on medium heat, stirring constantly until thickened. When thickened add lemon zest, butter, and lemon juice. Stir until butter is melted and mixture is well mixed and smooth. Remove from heat and let cool. Cover with plastic wrap while cooling. When cake is cool, cut each layer in half to make 4 slices. Place a layer on a serving plate and spread with 1/2 of cooled lemon filling. Add second layer of cake and spread with whipped cream. Add third layer of cake and spread with the remaining half of the lemon filling. Top with fourth layer of cake. Frost sides and top of cake with whipped cream. Garnish with white chocolate shavings. Refrigerate until ready to serve. Serves 12 to 16.

Easy Crepes

I really like this recipe because it doesn't have to rest in the fridge for an hour...when I'm craving crepes, I hate waiting. :-)

Ingredients:

2 eggs, beaten
1/2 cup milk
1/2 cup water

1 tsp. vanilla

2 tablespoons butter, melted

2 tablespoons granulated sugar
1/4 teaspoon salt

1 cup all-purpose flour



DIRECTIONS
In a large mixing bowl, whisk together the flour, sugar and salt. Gradually add in the milk, vanilla and water, whisking to combine. Add the butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Fill with filling of choice and fold into quarters. Serve hot.

Hawaiian Curry Stew

This is one of my favorite plate lunches from L&L's Hawaiian BBQ. You can also use chicken thighs. It has a little bit of a bite to it, so if you don't like things a little spicy just cut back on the amount of curry powder. Serve over hot cooked rice.

Ingredients:
2-2.5 pounds of beef stew meat
2 Potatoes, cubed
1 Onion, quartered
2 Carrots, sliced
3 stalks of Celery, chopped
4 tablespoons of Curry powder
4 Cups of Water
2 cubes of Beef bouillon
2-3 teaspoons of salt
1/4 cup of flour
1/4 cup of very cold water

Instructions: Brown meat on all sides, cover with water, add bouillon cubes, and cook covered for 1.5 hours. Add vegetables and cook until potatoes and carrots are tender. Cook curry powder in a bit of sesame or peanut oil (to get rid of the raw taste). and add it to the mixture. After the stew is cooked, mix flour and cold water well, using a wire whisk to remove all the lumps, and stir it into the stew. Cook, stirring constantly, until the stew thickens. Serve over steamed rice.

CROCKPOT HAWAIIAN CURRY STEW: Mix all ingredients except flower and water paste in a large crockpot and mix well. Cook on high 4-6 ours or on low for 8-10 hours. After stew is cooked, mix flour and water paste as directed above, mix into stew, and cook on high heat, stirring constantly, for 5 or 10 minutes, or until thickened.

Billy Joel's "Child Bride" Katie's Meatloaf Recipe -or- 'Why He Probably Didn't Get a Pre-Nup'

The important thing about this recipe is to use fresh thyme and flat-leaf parsley. It really makes a difference. I was surprised at how easy this was to make, and how delicious it is. I'm not a huge fan of meatloaf but we all love it- even Mia gobbles it down! My "editorial comments" are in blue below, just so you know it's me and not Katie speaking. :P Even when I thought I overcooked it, it stayed moist. But now I never will, thanks to LeAnne giving me a meat thermometer for Christmas! Hooray!!

Serves 6

Ingredients:

· 1 tablespoon olive oil
· 1/2 medium sweet or yellow onion , diced (about 3/4 cup)
· 1 clove garlic , minced (I use the stuff in the tube sometimes)
· 1 medium red pepper , finely diced (about 1 cup)
· 1 bay leaf
· 2 tablespoons chopped fresh flat-leaf parsley
· 2 teaspoons chopped fresh thyme
· 2 pounds lean ground beef (or chuck)
· 2 large eggs , lightly beaten
· 3/4 cup dry breadcrumbs (Progresso makes good ones and the Italian flavor works well, too)
· 1 cup ketchup (you'll use 1/2 cup in meat and 1/2 cup on top)
· 1 tablespoon Worcestershire sauce
· 2 teaspoons kosher salt
· 1 teaspoon freshly ground black pepper

Preheat the oven to 350°. Line a baking sheet with parchment paper (or foil). Spray lightly with oil.

Heat the olive oil in a medium skillet over medium heat. Sauté the onions, garlic and bay leaf until the onions are tender, about 3 minutes. If you want a little extra flavor you may brown the onions a bit. Add the red pepper and cook until the red pepper is tender, about 5 minutes. Stir in the parsley and thyme and cook for another 2 minutes. Remove pan from the heat and let the onion mixture cool. Discard the bay leaf.

In a large bowl, combine the beef, eggs, bread crumbs, 1/2 cup of ketchup, the Worcestershire sauce, salt, pepper and the cooled vegetables. Use your hands to mix everything together.

Transfer the mixture to the center of the baking sheet and form into a loaf. I usually end up forming a loaf that is about 2 or 3 inches thick, 12 or so inches long and 6 or so inches wide. Coat the meat loaf with the remaining 1/2 cup ketchup. Dan doesn't really like ketchup so I don't use that much, just enough to keep it moist, and it turns out fine; so use your own judgment with this.

Bake for 1 to 1 1/2 hours (depending on the shape of your loaf), until the meat loaf is firm, or until center of loaf temperature is 160 degrees on meat thermometer (thank you LeAnne!).

Let set for about 5 minutes before slicing.

Apparently ol' Billy likes to have white-bread and mayo meatloaf sandwiches with the leftovers. We haven't tried this but it sounds pretty good.

Two for one meal - Pork Roast and Gravy, and Creamy Pork Pot Pie

O.k., these are recipes where you cook something early on in the week, then later you make something out of the left overs. Both recipes are awesome, simple and full of flavor.

Pork Roast with Mashed Potatoes and Gravy

1 boneless whole pork loin roast (3-4lbs.)
1 - 14.5 oz. can chicken broth
1 c. julienned sweet red pepper
1/2 c. chopped onion
1/4 c. cider vinegar
2 Tbsp. Worcestershire sauce
1 Tbsp. brown sugar2 tsp. Italian seasoning
1 tsp. salt1 tsp. pepper
2 tsp. cornstarch
2 tsp. cold water
2 c. mashed potatoes

Cut roast in half and transfer to a 5 qt. slow cooker. In a small bowl combine the broth, red pepper, onion, vinegar, Worches. sauce, brown sugar and seasonings; pour over pork. Cover and cook on low for 3-4 hours or until meat thermometer reads 160 degrees and meat is tender. Remove pork; cut some into cubes measuring 2 1/2 c. for Creamy Pork Potpie. Keep remaining pork warm. For gravy strain veggies out of cooking juices and skim fat. Pour into saucepan or cook in slow cooker on high. Combine cornstarch and water until smooth; stir into cooking juices. Brig to a boil; cook and stir until thickened. Slice remaining pork; serve with potatoes and gravy.


Creamy Pork Potpie

1/4 c. butter, cubed
1/2 c. all purpose flour
1 - 14.5 oz. chicken broth
3/4 c. milk
2 1/2 cups cubed cooked pork
2 1/2 c. frozen broccoli-cauliflower blend - I used one that also included carrots
1 1/2 c. shredded cheddar cheese
1/2 tsp. seasoned salt
dash of pepper
I also added a little sage and thyme.
1 pie crust or 1 sheet frozen puff pastry thawed
1 egg, beaten

In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes until thickened. Add the pork, vegetables, cheese seasoned salt, pepper and other spices as desired; heat through.

Transfer to a greased 11x7 inch baking dish. On a lightly floured surface roll pastry into rectangle to fit over pork mixture. Place over pork mixture and brush with egg. Bake, uncovered, at 425 degrees for 18-22 minutes or until golden brown. Let stand for 5 minutes before cutting.

Sausage-Cheese Balls

These are really appetizers but I cut the recipe in half and made them for dinner! They are soooo good. Aron said they taste like a sausage McMuffin. (I foresee a new Christmas breakfast item!) We didn't even dip them in any sauce (Joshua used ketchup) and they were scrumptious! I got this recipe from the Betty Crocker website. Fast, easy and fabulous. Enjoy!

Sausage-Cheese Balls

prep time: 20 min
baking time: 25 min
Makes about 8 1/2 dozen

3 cups Original Bisquick mix
1 pound bulk pork sausage
4 cups shredded Cheddar Cheese (16 ounces if you like to buy pre-shredded)
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 teaspoon dried rosemary leaves, crushed
1 1/2 teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes

BBQ sauce, ketchup, or chili sauce for dipping, if desired

1. Heat oven to 350 degrees F. Lightly grease bottom and sides of jelly roll pan (baking sheet)
2. Stir together all ingredients, using hands or a spoon. Shape mixture into 1-inch balls. Place on baking sheet.
3. Bake 20-25 minutes or until browned. (They'll look toasted). Immediately remove from pan. Serve warm with sauce for dipping.

High Altitude (3500-6500 ft) Heat oven to 375 degrees F. Decrease Bisquick to 2 1/2 cups; stir in 1/2 cup Gold Medal all-purpose flour. Bake 25-30 minutes.

Do-ahead Tips
*Cover and refrigerate UNBAKED balls up to 24 hours. Bake as directed.
*Cover and freeze UNBAKED balls up to 1 month. Heat oven to 350 degrees F. Place frozen balls on ungreased cookie sheet. Bake 25-30 minutes or until brown.
*Bake as directed; cover and freeze up to 1 month. Heat oven to 350 degrees F. Place frozen balls on ungreased cookie sheet. Bake 10-12 minutes or until heated through.
*Bake as directed; cover and freeze up to 1 month. Place 6 frozen balls on microwavable plate. Loosely cover with waxed paper. Microwave in High 45 seconds to 1 minute or until heated through

SUCCESS! It's true, you don't need to cook the sausage before using it when making this recipe. I even temped the balls when they looked toasty done. Pork temp is 170 and they were most certainly done.

Mom's Granola

Here's an oldie but a goodie with some updates of my own doing! This was originally given to our mother by Arlene Litchfield. As a help I have posted a picture of the rolled wheat I use. I have to purchase this online as Zoom cereal (also rolled wheat) is not available locally at any stores, neither is any rolled wheat. We don't have any great health food stores to buy it in bulk. Sigh. Alas, online is just fine. At least I can get it! Rolled wheat is not to be confused with wheat germ or wheat bran. NOT the same thing.

This recipe is easily halved. This is a basic recipe. Feel free to add whatever dried fruit you enjoy AFTER toasting it. Also feel free to add things like pumpkin seeds, other chopped nuts, etc BEFORE you toast it. Make it your own and enjoy!

Mom's Granola

8 cups oats

8 cups rolled wheat

1 or 2 cups coconut flakes

2 cups brown sugar

2 teaspoons salt

4 ounces raw sunflower seeds, unsalted

4 ounces slivered almonds

*1/2 teaspoon nutmeg

*3 teaspoons cinnamon

1 cup oil

1 cup water

3 teaspoons vanilla

*CinnaPatty additions, optional

Mix dry ingredients in large bowl. I have some salad "hands" I love to use for mixing this recipe. Mix oil, water and vanilla and pour over the dry ingredients. Mix well until mixture is crumbly. Toast at 225-250 degrees F for 2-3 hours on baking sheets. Stir every half hour until it's just how you like it. (some like it a bit more raw and chewy, I toast mine just until it's dry when I stir it) Don't over toast it.