Larger Aebelskiver recipe: Michelle Boyd

1 quart buttermilk (plus a little extra)
4 cups flour
6-8 tsp baking powder
2 tsp baking soda
1 tsp salt
4 eggs

Mix buttermilk with flour, adding flour 1 cup at a time. Add baking powder, baking soda, and salt. Add eggs to mixture one at a time. Cook!! Some good items to serve with the aebelskivers are butterscotch syrup, raspberry jam, apple slices, just about anything you can think of!!

Note: This recipe is good for a larger crowd, ie 8- 10 people. It is basically the same as the previous aebelskiver recipe that Ann added earlier on this blog. The first recipe is better for a smaller group, ie 4-6 people. Bascially these recipes kind of depend on how much each person eats!!

Labeling Recipes

I have a suggestion that I think might help us use this blog better! When you are creating your post, at the bottom of the post is a spot to put a label on the recipe (ie. dinner, breakfast, chicken, beef, soup, bread, pasta, etc--you get the idea). Then the administrator of the site (which I believe is Ann), can go to the layout and on the sidebar add an element that posts links to all of the recipes under that label. This way, if you are looking for say a pasta recipe, you can go click on the pasta link and get the pasta recipes. Or if you just need an idea for a dinner dish go and click on dinner and all of the dinner recipes come up. If you have already posted a recipe and did not add a label, that is okay because you (or the administrator) can go back and edit your post to include a label.

I think this will help because then we are able to find the recipes a little quicker! I hope that everyone has a wonderful Thanksgiving this week!!

Taco dip: Michelle Boyd

1 can refried beans
Guacamole*
1 pint sour cream
1 package taco seasoning
Cheddar Cheese
1 small can sliced olives
1 medium to large tomato, chopped
Chopped green onions

On a platter, spread out can of refried beans. Then spread guacamole on top of the beans. Mix the sour cream and the taco seasoning together, then layer on top of the guacamole. Cover with as much cheese as you want (my family always liked a lot of cheese). Spread olives, tomatoes, and green onions on top to your desire (any of these three items can be left off if you prefer). Serve with chips.

*If you are making your own guacamole, you will want to use about 2 avocados, lemon juice, and a dash of salt.

Nutmeg Milk: Michelle Boyd

This is a yummy alternative to hot chocolate!

5 cups milk
1 1/2 cups sugar
1 1/2 teaspoons cinnamon
dash of nutmeg

Bring to a simmer. Serve immediately.

Post recipes please!

OK everyone get some recipes in here, especially since we have the holidays almost here. Send in family favorites your favorites what ever....make a goal to post 2 by Thanksgiving!

Thanks, and Happy Cooking
Ann

Luscious Lemon Bars

LUSCIOUS LEMON BARS
Crust:
1 cup soft butter or margarine
dash salt
2 cups flour
½ cup powdered sugar
Combine and mix well. Press into 9x13 pan. Bake 350 degrees for 15 minutes or until lightly browned.
Filling:
4 eggs, beaten
2 cups sugar
1/4 cup flour
6 tablespoons lemon juice
Mix flour and sugar. Add eggs and lemon juice. Pour over crust. Bake 350 degrees for 25 minutes or until set. Sprinkle with powdered sugar. Cool before cutting.

Turkey and Herb dressing casserole

TURKEY & HERB DRESSING CASSEROLE
1. Combine in medium bowl:
1 package (8 oz.) Herb stuffing mix
1 cup butter, melted
2. Place half of mixture on bottom of 9x13 pan.
3. Mix until well-blended:
1 can cream of chicken soup
1 can cream of celery soup
1 cup milk
4. Add:
2 cups diced, cooked turkey or chicken
1 ½ cups peas, cooked
½ cup chopped celery
1 T. pimentos
5. Pour turkey mixture over stuffing in pan and top with remaining stuffing.
6. Bake 375 degrees for 30 minutes

Broccoli Cheese Soup

BROCCOLI CHEESE SOUP
4-5 cups cubed potatoes
2 cups carrots, cut diagonally
1-2 cups chopped celery
1 cup onion, finely chopped
2 teaspoons salt
2-1/2 cups water
1 (10 oz.) Pkg. Chopped broccoli
½ cup butter or margarine
2 chicken flavor bouillon cubes
1 tablespoon dry mustard
½ teaspoon pepper
1 lb. Velveeta cheese, in chunks
2 cups milk
Steam potatoes, carrots, celery and onion in salted 2-1/2 cups water. Simmer 20 minutes. Add chopped broccoli and cook 7 more minutes.
Melt butter with 1/4 cup flour. Stir in milk, then bouillon and seasonings. As sauce thickens, blend in cheese, then vegetables. To extend, add a can of cream of chicken soup, undiluted.
Yield: 12-15 servings.
Serve in bread bowls.

Clam Chowder

CLAM CHOWDER
1 cup finely chopped onion
1 cup finely chopped celery
2 cups diced potatoes
2 (6-1/2 oz.) Cans minced clams and juice
2 tablespoons vinegar
few grains pepper
3/4 cup butter
1-1/2 teaspoon salt
1 quart half n half
Drain juice from clams. Pour over vegetables in a small saucepan. Add enough water to barely cover and simmer while covered over medium heat until barely tender. In the meantime, melt butter, add flour and blend. Cook stirring constantly. Add half n half and cook. Stir with wire whisk until smooth and thick. Add undrained vegetables, clams and vinegar. Heat through. Don’t boil.

Cheese Cake from Philly

PHILLY 3-STEP CHEESECAKE
2 (8 oz.) Pkgs. Cream cheese, softened
½ cup sugar
½ teaspoon vanilla
2 eggs
1 ready-to-use graham cracker crumb crust (9 inch or 6 oz.)
Mix cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs; mix until blended. Pour into crust.
Bake at 350 degrees for 40 minutes or until center is almost set. Cool.

Dutch Oven Sweet and Sour CHicken

DUTCH OVEN SWEET ‘N’ SOUR CHICKEN
3 lbs. Boneless chicken breasts
Dip chicken in 2 beaten eggs, then coat with mixture of ½ cup flour and ½ cup cornstarch. Fry in oil. Sprinkle with garlic salt.
Sauce:
3/4 cup sugar
½ cup catsup
1 chicken bouillon cube dissolved in 1/4 cup water
1 tablespoon soy sauce
1/4 teaspoon salt
1 cup water
TRIPLE
2-1/4 cups sugar
1-1/2 cups catsup
3 bouillon cubes in 3/4 cup water
3 tablespoons soy sauce
3/4 teaspoon salt
3 cups water
QUADRUPLE
3 cups sugar
2 cups catsup
4 bouillon cubes in 1 cup water
4 tablespoons soy sauce
1 teaspoon salt
4 cups water
Bring sauce to a boil. Add chicken.
Oven: 325 degrees for 2 hours
Outside: 12 briquets on top and 12 on bottom for 2 hours

Dutch Oven Meat Loaf

DUTCH OVEN MEAT LOAF
1 lb. Hamburger
1 egg
½ cup dry bread crumbs or crackers
1/4 cup milk
2 tablespoons dry onion flakes
Mix together. Form into a loaf shape and pour 1 can of mushroom soup on top.
Oven: 350 degrees for 2 hours
Outside: 12 briquets on top and 12 on bottom for 2 hours

Dutch Oven Stew

DUTCH OVEN STEW
cubed potatoes
sliced carrots
chopped onion
chopped celery
hamburger or stew meat
cream of mushroom soup
Spices:
bay leaf
salt and pepper
garlic salt
curry powder
rosemary
parsley
worcheshrire sauce
Oven: 350 degrees for 3 hours
Outside: 12 briquets on top and 12 on the bottom for 2-3 hours

Chicken Soup

CHICKEN SOUP
to make stock
1 stewing chicken
8 cups water (or enough to cover chicken)
2 medium onions
1 teaspoon salt
2 stalks celery
1 carrot
Combine ingredients and let simmer 2-3 hours. Skim off fat from stock.

SOUP
½ onion chopped
1 teaspoon marjoram
1 clove garlic
1/8 teaspoon each: curry, sage, rosemary, poultry
1 cup carrots
Seasoning
½ cup celery chopped
1/4 teaspoon salt
2 chicken bouillon cubes
4 medium potatoes chopped
chicken deboned from stock
In large pan use stock that was made. Add carrots, celery, potatoes, and bouillon cubes. Add herbs and salt and pepper to taste. Cook until vegetables are done. Add chicken. Serves 6.

Cheese Ball

CHEESE BALL
2 cups shredded cheddar cheese
1 pkg. - 3 oz. cream cheese, softened
3 tbls. Mayonnaise
½ teaspoon Worchestershire sauce
dash onion salt
dash garlic salt
dash celery salt
1/4 cup chopped ripe olives
Combine until smooth, add olives last. Roll into ball. Wrap in plastic wrap and chill. If desired roll in chopped parsley or chopped nuts.

Ministrone Soup

MINESTRONE SOUP
1 stick butter, melted
2 cans drained kidney beans
8 cups water
4 medium potatoes
4 bouillon cubes
1/3 cup rice
3 large carrots
2 teaspoons oregano
3 stalks celery
2 teaspoons salt
2 onions
1 teaspoon pepper
1 garlic clove (little less)
1 10 oz. spinach chopped
2 teaspoons Worcestershire sauce
1 small cabbage (green)
Mix together and cook slow until vegetables are done. Serves 4-6.

Fast and Yummy Homemade Bread

CHRIS’ WHOLE WHEAT BREAD
3 tablespoons yeast (put in small bowl with 1/4 cup warm water and 1 tablespoon sugar, stir and set aside)
6 cups warm water
2 tablespoons salt
½ cup vegetable oil
2/3 cup honey
2 tablespoons brown sugar
2 tablets vitamin C, crushed
1 cup potato flakes
Whole wheat (golden 86 white) flour (start with 8 cups and mix for 30 seconds. Then add yeast and mix for 30 more seconds. Then add about 8 more cups of flour until the sides of the mixer remain clean.)
Knead for 5 minutes on high. Remove from mixer and form into 5 loaves and place in non-stick pans. Let raise until about 1 ½ inches above the top of pan. Bake 35 minutes at 375 degrees.
If using a different kind of wheat, add 2 cups white flour and 1/3 cup white sugar.

Beefy Tomato Pasta Soup

BEEFY TOMATO PASTA SOUP
1 lb. Ground beef
2 medium green peppers, cut into 1-inch chunks
1 medium onion, cut into chunks
2 garlic cloves, minced
5 to 6 cups water
2 cans (14-1/2 oz. each) Italian diced tomatoes, undrained
1 can (6 oz) tomato paste
1 tablespoon brown sugar
2 to 3 teaspoons Italian seasoning
1 teaspoon salt
1/4 teaspoon pepper
2 cups uncooked spiral pasta
Croutons, optional
In a dutch oven or soup kettle, cook the beef, green peppers, onion and garlic over medium heat until meat is no longer pink; drain. Add the water, tomatoes, tomato paste, brown sugar, Italian seasoning, salt and pepper. Bring to a boil. Add pasta. Cook for 10-14 minutes or until pasta is tender, stirring occasionally. Serve with croutons if desired. Yield: 10 servings (about 2-1/2 quarts)
One cup serving equals 207 calories, 5 g fat (2 g saturated fat), 17 mg cholesterol, 718 mg sodium, 28 g carbohydrate, 3 g fiber, 13 g protein.

Orange Chicken

ORANGE CHICKEN SUPPER
1 package (6.9 ounces) chicken-flavored rice mix
2 tablespoons butter or margarine
1 ½ cups hot water
1 cup orange juice
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/8 teaspoon cayenne pepper, optional
2 cups cubed cooked chicken
1 ½ cups frozen sliced carrots, thawed
Set aside seasoning packet from rice mix. In a large skillet, cook rice mix in butter over medium heat until golden brown. Stir in the water, orange juice, garlic powder, ginger, cayenne if desired and contents of seasoning packet; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Add chicken and carrots. Cover and simmer for 5-10 minutes or until heated through and liquid is absorbed. Yield: 4 servings

Tortellini ALfredo: Ann Maas

TORTELLINI ALFREDO
2 packages (9 ounces each) refrigerated cheese tortellini
½ cup chopped onion
1/3 cup butter or margarine
1 ½ cups frozen peas, thawed
1 cup thinly sliced fresh mushrooms
1 cup cubed fully cooked ham
1 3/4 cups whipping cream
1/4 teaspoon coarsely ground pepper
3/4 cup grated Parmesan cheese
Shredded Parmesan cheese, optional
Cook tortellini according to package directions. Meanwhile, in a skillet, saute the onion in butter until tender. Add the peas, mushrooms and ham; cook until mushrooms are tender. Stir in cream and pepper; heat through. Stir in grated Parmesan cheese until melted.
Drain tortellini and place in a serving dish; add the sauce and toss to coat. Sprinkle with the shredded Parmesan cheese if desired. Yield: 4-6 servings.

Scotch-A-Roo's : Posted by Ann Maas but its the Boyds

This one is TOTALLY yummy!

1c. Sugar
1 C. Carol Syrup
1 C. Peanut Butter

Dissolve sugar and syrup and then add PB

7 C. Rice Crispies
Poor mixture over the cereal, and placed in a greased pan...let cool.

In microwave melt 1 C. Chocolate Chips with 1 C. Butterscotch Chips...mix often.
Poor over the cereal, cool till set.

Pumpkin Chiffon Pie

Mix and set aside:
2 Tbs Gelatin
1/2 C. Cold water

Cook on low heat:
1/2 tsp Salt
3/4 c. Brown Sugar
2 tsp Cinnamon
1/2 tsp. Ginger
1/2 tsp. Allspice
1/2 tsp. Cloves
1/2 tsp. Nutmeg
3 Large Egg yolks (don't get rid of the whites)
1/2 c. Milk
1 1/3 c. Mashed pumpkin

Boil 1 min. Remove ffrom heat and stir in softened gelatin. Cool until partially set. beat until smooth. ( container must not be warm...set side till its cooled completly)

Beat to stiff peak:
3 egg whites
1/4 tsp Cream of Tarter
1/2 C. Sugar

Fold in meringue into cool pumpkin mix. Pile into cooled, baked pie shells. Refrigerate 2 hours before eating.

Makes 2 Pies 1 for dessert and 1 for breakfast!

Bran Muffins

These are perfect when the weather gets cold you can make up the whole batch and keep the mix in the fridge for up to a month...quicky healthy yummmy muffins!

Mix:
2 C. Nabisoc 100% Bran Buds
2 C. Boiling Water

Let Cool, then add:
2 1/2 C. Sugar
1 C. Margarine softened
5 eggs

Mix in:
1 qt buttermilk
Mix in:
5 c. Flour
4 tsp soda
1 1/2 tsp. Salt
4 C. Kellogs Bran

Bake 350 20-25 minutes

Butterscotch Syrup: Robinson Style

In a Large Pan:
1 1/2 C Buttermilk
3 C. Sugar
1/2 C. Carol Syrup
3 Cubes butter
2 tsp Soda
- Boil 7 minutes
2 tsp Vanilla

Abelskievers: Danish Round Pancakes- Ann Maas/ Boyds

2+ C. Buttermilk
1/2 tsp Salt
2 C. Flour
1 ts. Baking Soda
4 tsp Baking Powder

Mix together and then add 3 eggs one at a time.

YOU HAVE TO USE AN ABELSKIEVER PAN...GET ONE AT AN OUTDOOR SHOP THAT SELLS DUTCH OVENS. ROUND PAN WITH 6-7 1/2 CIRCLES IN IT.

The Boyd Family Famous Grilled Breaded Chicken Strips with Mozeralla on Top: Jeff Boyd

This is a great, simple, and tasty recipe. You'll need:

Boneless, skinless chicken breasts: enough to feed your crowd
Extra virgin olive oil: enough to cover all the chicken
Bread Crumbs: also enough to cover the chicken
Mozzarella cheese: enough to top your chicken

Cut the chicken breasts into good-sized strips. (I guess you could leave the chicken breasts whole, but they take longer to cook that way.) In a large zip-lock bag, mix some olive oil and 2-3 chicken strips, making sure they're well coated with the oil. Next add the bread crumbs so they coat each chicken strip entirely. Repeat until all you chicken is coated. Now grill your chicken, on both sides, until it's done. Near the end, top each chicken strip with some mozzarella and let it melt on top. Serve and eat 'em while they're hot! Enjoy. I wish I had a picture to post, but I don't, so I'll take a picture and post it the next time we make these.

As promised, here are some pictures:
Before the cheese:

After the cheese:

For those of you who know me well, I add a secret ingredient to "spice" things up a bit and give it that extra "pure magic" flavor.

Homemade pesto/Rachael Bailey

1/4 c. olive oil (or cooking oil)
1/2 c. chopped nuts (walnut, almonds, or pine nuts)
2 c. firmly packed fresh basil leaves
1/2 c. grated Parmesan or Romano cheese
4 cloves garlic, peeled and quartered
1/4 t. salt
black pepper

If using a food processor, combine oil, nuts, basil, cheese, garlic, pepper and salt, processing until nearly smooth. If you're using a blender, it will be easiest to first chop the basil and nuts before adding them to the mixture.

See? It's that easy.

Rye bread/Rachael Bailey

4 to 4 1/2 c. flour
1 pkg active dry yeast
2 c. warm water (120 to 130 F)
1/4 c. packed brown sugar
2 T cooking oil
1 1/2 t. salt
1 1/2 c. rye flour
1 T. caraway seeds
cornmeal
milk

Mix 3 c. flour and the yeast; add warm water, brown sugar, oil, and salt. Beat with an electric mixer on a low speed for about 30 seconds until roughly blended, then beat on high for 3 min. Stir in caraway, rye, and as much flour as the dough will take.

Sprinkle flour on a flat surface, then turn out the dough and knead for 6-8 minutes. This is where you'll want to smoosh in the rest of your flour that you didn't use previously. When you've finished, leave the floury mess out on your surface; you'll use it again later.

Plop your dough into a lightly greased bowl (I use shortening on a paper towel) and then flip it over so the greased side is up. Cover and let it rise until it's doubled (about an hour).

Punch the dough down, divide it in half, and turn it out onto aforesaid floury mess surface. Cover and let it rest for 10 minutes. While it's "resting," lightly grease a baking sheet and sprinkle it liberally with cornmeal.

Shape each half of dough into a ball and place on the cookie sheet. Cover again and let rise AGAIN until doubled (30-45 min).

Brush the top of each loaf with milk. Bake at 375 for about 30-35 minutes. Immediately remove from baking sheet and cool on a wire rack.

Pesto-mozzarella-tomato panini/Rachael Bailey

• Homemade pesto
• Hearty bread that will stand up to being grilled--I like to use sourdough or rye. Panera makes a fabulous sourdough, Wal-mart's California Sourdough isn't too bad
• Mozzarella cheese (fresh is best, but the other stuff is still delicious. I've even used string cheese in a pinch)
• Fresh tomatoes, preferably beefsteak, and preferably straight from the garden
• Butter, or your hydrogenated oil spread of choice
• Skillet or griddle

Step 1:
Turn your cooking implement of choice to whatever temperature your stove does best for grilled cheese. We have a countertop electric griddle that is just lovely for this; it's an excellent purchase if you've got some money to throw around in the kitchen.
Step 2:
While that's heating up, butter one side of each piece of bread, slice a nice little pile of cheese, and slice up your tomato. Shoot for slices that are about a quarter-inch thick, and don't skimp on the butter. You don't want anything to burn.
Step 3:
Turn each pair of slices butter-side-in, so they're oozing butter on each other rather than on your clean counter or plate or whatever. Spread pesto on the top non-buttered side of each pair of slices.
Step 4:
When your surface is nicely heated, place one of the slides on it buttered-side-down and quickly assemble the rest of the sandwich. My husband prefers to have the pesto next to the tomatoes, I don't really care one way or the other. In any case, you should have one layer of cheese and a layer of tomato.
Step 5:
Grill to whatever doneness you prefer (just please let the cheese melt!), slice in half for easy consumption, and voila!

Home Tour Tomato Soup: Michelle Boyd

Tomato Soup

Prep Time
30 minutes (maybe a little longer)
Cook Time
30 minutes
Ready in
1 hour (plus a little)
Yields
approximately 8 (depends on how much you eat!)

Ingredients
1 onion, chopped
3 T butter
dash olive oil
salt and pepper
basil
4 T flour
1 C broth (I use water and a boullion cube)
3 cans (15 oz) stewed tomatoes (puree 1-2 cans)
1 C milk
1 pt cream

Directions
Saute chopped onion with butter, olive oil, basil, and then salt and pepper to taste. Set to the side. Puree 1-2 cans of stewed tomatoes, then combine with remaining tomatoes, milk, and cream. Add cooked onions to the mix. Set to the side. Slowly combine flour and the broth. Add to tomato/onion mixture. Simmer 30 minutes. Garnish with croutons and parmesan cheese. Goes wonderfully in bread bowls.

Side note: Depending on your families enjoyment of "chunky" foods, you may want to either buy diced stewed tomatoes, or cut the stewed tomatoes into smaller pieces.

Pasta Salad: Tisha Finlay/Ann Maas

Pasta Salad

PREP TIME
15 Min
COOK TIME
15 Min
READY IN
30 Min
YIELDS
8 Servings



INGREDIENTS
1 (16 ounce) bag pasta
½ cup mayonnaise
½ cup sour cream
2 tablespoons cider vinegar
1 ½ tablespoons prepared Dijon-style mustard
2 teaspoons white sugar
½ teaspoon ground black pepper
¼ teaspoon dried dill weed (or relish)
¼ teaspoon salt
2 cups seedless green/red grapes, halved (red are sweeter)
2 cups diced ham (or bacon)
½ cup chopped green onions
1 ½ cups diced cheese
1 cup frozen corn (thawed)
½ cup grilled chicken


DIRECTIONS

Cook pasta in a large pot of boiling water until al dente. Drain, and rinse in cold water.

In a small bowl, mix together mayonnaise, sour cream, cider vinegar, mustard, sugar, black pepper, dill weed, and salt.

In a large bowl, combine pasta, grapes, ham, green onions, cheese, corn, and grilled chicken. Toss with dressing. Cover, and chill overnight or for at least 6 hours.

Angel Chicken Pasta:Tisha Finlay/Ann Maas

Angel Chicken Pasta

PREP TIME
30 Min
COOK TIME
1 Hr
READY IN
1 Hr 30 Min
YIELDS
6 Servings

INGREDIENTS
6 skinless, boneless chicken breast halves
¼ cup butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces cream cheese
1 Tbsp. chives
1 (16 ounce) bag pasta
¼ cup milk

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).

In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Whisk in milk and golden mushroom soup. Mix in cream cheese, and chives. Stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.

Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta. Serve with a side of vegetables.
Fettuccine Alfredo
YIELDS 4 Servings, 1 cup each

INGREDIENTS
8 ounces fettuccine – uncooked
1 ¼ cups chicken broth
4 teaspoons flour
1/3 cup cream cheese – softened
3 Tbsp. Parmesan cheese – divided
¼ teaspoon ground nutmeg (optional)
1/8 teaspoon pepper
1/8 teaspoon garlic powder
2 Tbsp. chopped fresh parsley


DIRECTIONS

Cook pasta as directed on package.

Combine broth and flour in a medium saucepan. Stir in cream cheese, 2 Tbsp. of the parmesan cheese, nutmeg, pepper, and garlic powder. Cook for 2 minutes, stirring constantly with wire whisk until mixture boils and thickens.

Drain pasta. Toss with sauce. Sprinkle with remaining parmesan cheese and parsley.

Focaccia Bread: Tissa Finlay/Ann Maas

Focaccia Bread

PREP TIME
20 Min
COOK TIME
15 Min
READY IN
1 Hr

INGREDIENTS
2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon active dry yeast
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried basil
1 pinch ground black pepper
1 tablespoon vegetable oil
1 cup water
2 tablespoons olive oil
1 tablespoon grated Parmesan cheese
1 cup mozzarella


DIRECTIONS

In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.

When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil.

Cover with a damp cloth, and let rise in a warm place for 20 minutes.

Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.

Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

Oatmeal Chocolate Chip Cookies: Amy Hughes

Oatmeal Chocolate Chip Cookies
Very large batch, I usually only make 1/2 batches.
Preheat oven to 385 degrees.

2 cups sugar
2 cup brown sugar
1 lb. butter (room temp)
4 eggs

Cream sugar, butter and eggs, then add…

1 t. salt
2 t. baking soda
2 t. baking powder
2 t. vanilla
4 cups flour
5 cups quick oats
2 packages of chocolate chips or chunks or to taste
(I like 1 package of semi-sweet and one package of milk chocolate)

-Place in large balls on cookie sheet, about 6 cookies per sheet.
-bake 8-11 mins. Then let cool on sheet for 2 mins. before placing on wire rack.

-Makes about 3 dozen large cookies

Meat Ball Soup: Amy Hughes

Meatball Soup:

Meatballs: (Or substitute for pre-made meatballs, these ones are fantastic though.)
1 pound ground beef
3/4 cup bread crumbs (crushed crackers)
1 egg, beaten
1 tsp salt
2 garlic cloves, minced
2 tbl butter

Soup:
3 (10 3/4 oz) cans beef broth
2 cups water
1 (28 oz) can crushed tomatoes
3 stalks celery, chopped
*3 carrots, thinly sliced
*1 lb chopped frozen spinach
*1 tsp oregano
1 tsp basil
1 cup rotini pasta
(*Use any or all of these, I usually just use the carrots and spinach or add onions; just use what ever you have on hand.)

Combine beef, bread crumbs, egg, salt and garlic. Form into small balls and brown in butter for 15 minutes. Meanwhile, mix together beef broth, water and crushed tomatoes in a large saucepan and bring to a boil. Add celery, carrots, oregano and basil, Cover and simmer. Add pasta and meatballs 15 minutes before serving. Garnish with fresh grated Parmesan cheese.

Magnolia's Famous Banana Pudding: Amy Hughes

Magnolia's Famous Banana Pudding
1 (14-ounce) can sweetened condensed milk
1 1/2 cups ice cold water
1 (3.4-ounce) package instant vanilla pudding mix (preferably Jell-O brand)
3 cups heavy cream
1 (12-ounce) box Nabisco Nilla Wafers (no substitutions!)
4 cups sliced ripe bananas

In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate for 3-4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.

In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.

To assemble the dessert, select a large, wide bowl (preferably glass) with a 4-5-quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, overlapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours - or up to 8 hours, but no longer! - before serving.

Lasagna: Amy Hughes

Lasagna-
1/2 # ground beef
1/2 # italian sausage
1 16oz pkg lasagna noodles
1/2 C diced onion
1 1/2 TBS chopped garlic
26 oz jar bertoli's oil and garlic spaghetti sauce
1/2 tsp salt
1/4 tsp pepper
3 1/2 C ricotta cheese
16oz shredded mozzarella cheese
1/4 C grated parmesan cheese
2 eggs, beaten
brown beef, sausage and onion.

Add garlic, salt, pepper and spaghetti sauce. Cook lasagna noodles as directed. In separate bowl mix together cheeses and eggs. Layer noodles, meat and cheese. Repeat three times. Cover with foil and bake at 375 for 1 hour.

Bananna Muffins: Melissa Campbell/Ann Maas

Banana Muffins:

6 ripe bananas
2 C. sugar (or Splenda blend)
2 eggs8 TBSP Melted Butter
3 C. wheat flour (or can go half white and half wheat)
2 tsp. salt
2 tsp. baking soda

Preheat oven to 325. Grease pan, mash the bananas and mix with sugar, eggs and butter. Then mix in flour and baking soda. Put in greased muffin tins, bake until golden brown about 10-12 min.

Ann Version: I like to make these for my kids in the mini muffin tins, and pull them out just as tehy are barely turning brown, this means that they are a little moister...Ehre Loves them....and well Benjamin ... I don't know if he even tastes them he eats them soooo fast!

Whole Wheet Pumpkin Muffins: Melissa Campbell/Ann Maas

Whole Wheat Pumpkin Muffins:

2 C. Sugar (or Splenda blend)
1/2 C. vegetable oil3 eggs
1 1/2 C. pumpkin1/2 C. water
3 C. Whole Wheat Flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cloves
3/4 tsp. cinnamon
1 tsp. nutmeg
1 C. raisins
1 C. walnuts (optional)

Preheat oven to 400. In large bowl, mix together sugar, oil, eggs, pumpkin and water. In a small bowl, mix together flour, baking powder, soda, salt and spices. Add to first mixture and blend together with electric mixer. Add raisins and walnuts. Let stand for a time. Grease mufflin tins, for large tins bake 15 mins. for small tin bake 10 min.