Apple Chips

Ingredients:

2 apples, thinly sliced, seeds removed

1 Tbsp. cinnamon

Directions:

Sprinkle apple slices with cinnamon.  Lay the slices in a single layer in a food dehydrator.  Turn the dehydrator onto 135 degrees for 6-8 hours or until apples are dry and crispy.

Note~  I made this the other day and the best advice I have is to make sure the apples are sliced uniformly so they all dry at the same pace.  You would also be able to make this in the oven (in an oven preheated to about 200 degrees).  Make sure to keep an eye on this in the oven and flip halfway through baking.  In the oven this may take about 1-2 hours.  You can also use a little sugar sprinkled on top if you want prior to dehydrating or baking.

Sauteed Apples

Ingredients:
1 apple, thinly sliced
1 tsp. cinnamon

Directions:
In a medium pan, add the apples and sprinkle with cinnamon.  Allow to cook until just beginning to turn soft or very soft depending on your preference.  Enjoy warm.

Note~ I made this to add variation to eating fresh fruit.  It tastes like hot apple cider.  You can add a sprinkle of sugar if you want but I found the apple sweet enough that it was not needed.

8 Can Taco Soup

(Courtesy of savingmoneylivinglife.com)

Ingredients:
1 can reduced-sodium black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can petite diced tomatoes, drained
1 can no-salt-added sweet corn, drained
1 can white chicken breast, drained
1 can 99% fat free cream of chicken soup
1 can green enchilada sauce
1 can chicken broth
1 packet taco seasoning

Directions:
Mix all ingredients in a large pot.  Heat until warm, stirring occasionally.  Serve with tortilla chips and top with cheese if desired.

Jelly Donuts

(Courtesy of Mr Food)

Ingredients:
1 container (16.3 oz.) refrigerated butter-flavor biscuits (8 biscuits)
1/4 c. strawberry jam
2 c. vegetable oil
1/4 c. confectioners' sugar

Directions:
Carefully separate each biscuit into 3 layers.  Place and equal amount of jam in the center of half of the biscuit layers, then top with the remaining biscuit layers.  Pinch the edges together to seal well.

In a large deep skillet, heat the oil over medium-low heat until hot but not smoking.  Cook the dounuts in batches for 4-5 minutes, turning to brown on both sides.  Drain on a paper towel-lined platter.  Sprinkle with the confectioners' sugar and serve warm, or allow to cool completely before serving.

Note~ Can sprinkle with a cinnamon-sugar mixture instead of the confectioners' sugar if you prefer.

http://www.mrfood.com/Misc-Desserts/Homemade-Jelly-Donuts

Hot Spiced Cider

(Courtesy of Heart Healthy Living)

Ingredients:

8 c. apple cider or apple juice

1/4 c. packed brown sugar

6 inches stick cinnamon

1 tsp. whole allspice

1 tsp. whole cloves

2 strips (3 inches by 3/4 inch) orange peel

Thin orange wedges and/or cinnamon sticks (optional)

Directions:

In a large saucepan combine cinder and brown sugar.  For spice bag, place cinnamon, allspice, cloves and the orange peel in center of a double-thick, 6 inch square of 100% cotton cheesecloth.  Bring corners of the cheesecloth together and tie with a clean string.  Add spice bag to the saucepan with cider mixture.

Bring mixture to boiling; reduce heat.  Simmer, covered, for 15 minutes.  Remove spice bag and discard.  If desired, garnish with orange wedges and/or cinnamon sticks.

Swirled Pumpkin Cheesecake Bars

(Courtesy of Taste of Home)

Ingredients:
1 c. graham cracker crumbs
2 Tbsp. sugar
2 Tbsp. reduced-fat butter, melted
FILLING:
11 oz. reduced-fat cream cheese
1/3 c. reduced-fat sour cream
1/3 c. sugar
2 tsp. all-purpose flour
1/2 tsp. vanilla extract
1 egg, lightly beaten
1/2 c. canned pumpkin
1 Tbsp. brown sugar

Directions:
In a small bowl, combine cracker crumbs and sugar; stir in butter.  Press onto the bottom of a 9 inch square baking dish coated with cooking spray.  Bake at 325 degrees for 7-10 minutes or until set.  Cool on a wire rack.

For filling, in a large bowl, beat the cream cheese, sour cream, sugar, flour and vanilla until smooth.  Add egg; beat on low just until combined.  Remove 3/4 c. batter to a small bowl; stir in pumpkin and brown sugar until well blended.

Pour plain batter over crust.  Drop pumpkin batter by tablespoons over plain batter.  Cut through batter with a knife to swirl.  Bake at 325 degrees for 20-25 minutes or until center is almost set.  Cool on a wire rack for 1 hour.  Cover and refrigerate for at least 2 hours.  Refrigerate leftovers.

Overnight Honey Wheat Rolls

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (1/4 oz.) active dry yeast
1 1/4 c. warm water (110-115 degrees), divided
2 egg whites
1/3 c. honey
1/4 c. canola oil
1 tsp. salt
1 1/2 c. whole wheat flour
2 1/2 c. all-purpose flour
Melted butter, optional

Directions:
In a small bowl, dissolve yeast in 1/4 c. warm water.  In a large bowl, beat egg whites until foamy.  Add yeast mixture, honey, oil, salt, whole wheat flour and remaining water.  Beat on medium speed for 3 minutes. Beat until smooth.  Stir in enough all-purpose flour to form a soft dough (dough will be sticky).  Cover and refrigerate overnight.

Punch dough down.  Turn onto a floured surface; divide in half.  Shape each portion into nine balls.  To form knots, roll each ball into a 10 inch rope; tie into a knot.  Tuck ends under.

Place rolls 2 inches apart on greased baking sheets.  Cover and let rise until doubled, about 50 minutes.

Bake at 375 degrees for 10-12 minutes or until golden brown.  Brush with melted butter if desired.

Pasta and Broccoli Sausage Simmer

(Courtesy of Taste of Home)

Ingredients:
3 c. uncooked spiral pasta
2 lb. smoked kielbasa or Polish sausage, cut into 1/4 inch slices
2 medium bunches broccoli, cut into florets
1 c. sliced red onion
2 cans (14 1/2 oz. each) diced tomatoes, undrained
2 Tbsp. minced fresh basil or tsp. dried basil
2 Tbsp. minced fresh parsley or 2 tsp. dried parsley flakes
2 tsp. sugar

Directions:
Cook pasta according to package directions.  

Meanwhile, in a Dutch oven, saute the sausage, broccoli and onion for 5-6 minutes or until broccoli is crisp-tender.

Add the tomatoes, basil, parsley and sugar.  Cover and simmer for 10 minutes.  Drain pasta; stir into the sausage mixture.

Healthy Substitutions

I am going to post something other than a recipe today.  I was recently asked by my aunt about trying lower-fat recipes and changing recipes to make them healthier.  I have done this for many of my recipes but I am going to share some easy substitutions to make food healthier for you if you are wanting to change a recipe you find.  

If the recipe calls for                                       Try using
Bacon                                                            Canadian bacon, smoked turkey, lean prosciutto
Bread, white                                                  Whole-grain bread
Bread crumbs, dry                                          Rolled oats or crushed bran cereal
Butter, margarine, shortening or oil (baking)        Apple sauce or prune puree for half of the called                            
                                                                              for amount
Butter, margarine, shortening or oil (nonstick)  Cooking spray or nonstick sprays
Cream                                                           Fat-free half-and-half or evaporated skim milk
Cream cheese                                                Fat-free or low-fat, Neufchatel or low-fat 
                                                                                cottage cheese pureed til smooth
Eggs                                                               2 egg whites or 1/4 c. egg substitute for        
                                                                                 each whole egg called for                                                                 
All-purpose flour                                             Whole-wheat flour for half of the called for flour
Fruit canned in heavy syrup                              Fruit canned in water or own juices, or fresh fruit
Ground beef                                                    Extra-lean or lean ground beef, chicken or turkey (no poultry 
                                                                                         skin added)
Iceburg lettuce                                                 Arugula, chicory, collard greens, dandelion greens, kale, 
                                                                                          mustard greens, spinach or watercress
Mayonnaise                                                      Reduced-calorie mayonnaise-type salad dressing or 
                                                                                           reduced-calorie, reduced-fat mayonnaise
Meat, main ingredient                                        Three times as many vegetables as the meat on pizzas or in
                                                                                          casseroles, soups or stews
Evaporated milk                                               Evaporated skim milk
Whole milk                                                      Reduced-fat or fat-free milk
Oil-based marinades                                        Wine, balsamic vinegar, fruit juice or fat-free broth
White pasta                                                      Whole-wheat pasta
White rice                                                         Wild rice, brown rice, bulgur or pearl barley
Salad dressing                                                   Fat-free or reduced-calorie dressing or flavored vinegars
Seasoning salt (garlic salt, onion salt etc)           Herb-only seasonings, such as garlic powder, celery seed, 
                                                                                              onion flakes, finely chopped herbs/vegetables
Creamed soups                                                 Fat-free milk-based soups, mashed potato flakes, pureed
                                                                                               carrots, potatoes or tofu for thickening
Soups, sauces, dressings, crackers canned meat  Low-sodium or reduced-sodium versions
Sour cream                                                        Fat-free or low-fat sour cream, plain fat-free or low-fat
                                                                                                 yogurt (also used Greek yogurt here)
Soy sauce                                                          Sweet-and-sour sauce, hot mustard sauce or low-sodium
                                                                                                 soy sauce
Sugar                                                                 In most baked goods you can reduce the amount by half 
                                                                                                then add vanilla, nutmeg or cinnamon to 
                                                                                                intensify flavor, or use substitute like splenda
Syrup                                                                 Pureed fruit, such as applesauce or low-calorie sugar-free
                                                                                                syrup
Table salt                                                            Herbs, spices, citrus fruits, rice vinegar, salt-free seasoning
                                                                                                mixes or herb blends
Fruit flavored yogurt                                           Plain yogurt with fresh fruit slices


This is just a list I got from the Mayo Clinic website.  I try to use whole-grain or wheat as much as possible.  I have also been trying to use as much fat-free, low-calorie and low-sodium items as possible.  I also try to use fresh herbs more and less salt if possible.  I hope this helps anyone who is trying to be a bit healthier. 

Greek Pasta Salad

(Courtesy of Taste of Home)

Ingredients:
2 1/2 c. uncooked penne pasta
1/2 c. cubed cooked turkey or chicken
1 can (3.8 oz.) sliced ripe olives, drained
1/4 c. chopped green pepper
1/4 c. chopped sweet red pepper
1/4 c. crumbled feta cheese
1/3 c. creamy Caesar salad dressing

Directions:
Cook pasta according to package directions; drain and rinse in cold water.  In a serving bowl, combine pasta, turkey, olives, peppers and feta cheese.  Drizzle with dressing and toss to coat.  Cover and refrigerate until serving.

Chicken and Stuffing Casserole

(Courtesy of Mr Food)

 

Ingredients:
1 1/4 c. herb-seasoned stuffing mix, divided 
3 c. coarsely chopped cooked rotisserie chicken
2 cans (10 3/4 oz. each)  cream of celery soup
1 3/4 c. low-sodium chicken broth
1/4 c. butter, melted

Directions:
Preheat oven to 350 degrees.  Coat a 9x13 baking dish with cooking spray.

Sprinkle 3/4 c. stuffing mix into pan; top with chicken.

In a large bowl, whisk together soup and broth until blended; pour over chicken.  Sprinkle remaining stuffing mix over soup mixture and top with melted butter.

Bake, uncovered, for 35 minutes, or until casserole is thoroughly heated and golden.

Note~ Do not make the stuffing ahead of time, use the dry mix.  You can use cream of chicken soup to replace the cream of celery soup.  Also, you can use leftover turkey or chicken breast to replace the rotisserie chicken.

http://www.mrfood.com/Casseroles/Chicken-and-Stuffing-Casserole

Sugar Cookies

(Courtesy of cooks.com)

Ingredients:
2 c. sugar
1 c. butter
1 c. sour cream
1 tsp. baking soda
1 tsp. vanilla
3 eggs, well beaten
5-6 c. flour
1 tsp. baking powder

Directions:
Cream sugar and butter.  Put soda in sour cream and add to softened mixture.  Add vanilla and eggs.  Sift flour and baking powder into mixture.  Mix well.  Chill.  Roll out and cut desired shapes.  Bake at 375 degrees for 8-10 minutes.  

Note~  I am not sure if this is my grandma's exact recipe but I know she used sour cream.  Our family melts white chocolate bark and will dip the cookie tops in there and then add sprinkles.  

Brandy Mountain Dew

(Courtesy of Clifford Paepke)

Ingredients:
1 can Mountain Dew
Splash of brandy (Korbel)
Ice

Directions:
In a large glass add the ice.  Add a splash of brandy then add the Mountain Dew.  Enjoy.

Note~ This was my grandfather's drink of choice.  He always said "you don't need too much brandy but it just gives the Mountain Dew a little kick".  

Apple Brandy Cheesecake

(Courtesy of Taste of Home)

Ingredients:
1 1/4 c. graham cracker crumbs
1/3 c. ground walnuts
1/3 c. butter, melted
1/2 tsp. ground cinnamon
FILLING:
4 pkgs. (8 oz. each) cream cheese, softened
1 c. sugar
1 c. chunky applesauce
1/4 c. heavy whipping cream
1/4 c. apple brandy or brandy
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
4 eggs, lightly beaten
TOPPING:
3/4 c. all-purpose flour
3/4 c. packed brown sugar
1/3 c. butter, melted
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Directions:
In a small bowl, combine the cracker crumbs, walnuts, butter and cinnamon.  Press onto the bottom and 1 1/2 inches up the side of a greased 9 inch springform pan.  Place pan on a baking sheet.  Bake at 350 degrees for 10 minutes.  Cool on a wire rack.

In a large bowl, beat the cream cheese and sugar until smooth.  Beat in the applesauce, cream, brandy, cinnamon and nutmeg.  Add eggs; beat on low speed just until combined.  Pour into crust.  Return pan to baking sheet.  Bake for 35 minutes.

In a small bowl, combine topping ingredients until crumbly.  Carefully sprinkle over hot cheesecake.  Bake 25-30 minutes longer or until center is just set.

Cool on a wire rack for 10 minutes.  Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Lemon Fluff Pie

(Courtesy of Amish Country Cookbook)

Ingredients:
3 egg yolks
1 c. sugar, divided
3 Tbsp. water
3 Tbsp. lemon juice
2 tsp. grated lemon rind
3 egg whites
1/4 tsp. cream of tartar
Pre-baked pie shell

Directions:
In a saucepan, mix together egg yolks, 1/2 c. sugar, water, lemon juice and rind.  Cook until boiling, stirring constantly.  Remove from the heat.  Immediately fold into a meringue made of egg whites, cream of tartar and 1/2 c. sugar.  Pour into pie shell.  Chill for several hours.

Chocolate Turtle Cake

(Courtesy of Amish Country Cookbook)

Ingredients:
1 box Devil's food cake mix
Water, vegetable oil and eggs as called for on the cake mix box
1 bag (14 oz.) caramels
1/2 c. evaporated milk
1 c. chopped pecans
1 bag (6 oz.) semisweet chocolate chips (1 cup)
Ice cream or whipped cream, if desired
Caramel and chocolate toppings, if desired
Chopped pecans, if desired

Directions:
Heat oven to 350 degrees.  Grease or spray bottom of a 9x13 inch pan.

Make cake batter as directed on box.  Pour half of the batter into pan.  Bake 22 minutes.  Refrigerate remaining batter.

Meanwhile, in a 1 quart saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted.  Stir in pecans.  Pour caramel mixture over warm cake in pan.  Sprinkle with chocolate chips.  Spread with remaining batter.  Bake 25-28 minutes or until cake springs back when lightly touched.  Run knife around sides of pan to loosen cake.  Cool at least 30 minutes.  Serve with ice cream, drizzle with toppings and sprinkle with pecans.  Store loosely covered.

Banana Bread

(Courtesy of Amish Country Cookbook)

Ingredients:
1 c. shortening
4 eggs
1/2 c. nuts
2 tsp. baking soda
2 c. sugar
6 bananas, crushed
4 c. flour
2 tsp. salt

Directions:
Cream shortening and sugar.  Add eggs, bananas, nuts and flour which has been sifted with soda and salt.  Place in loaf pan.  Bake at 350 degrees for 50-60 minutes.  

Note~  This is good to freeze in foil.

Sugar Cookies

(Courtesy of Food Network)

Ingredients:
2 1/2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. fine salt
1 c. (2 sticks) unsalted butter, room temperature
3/4 c. granulated sugar
1/2 c. confectioners' sugar
2 large eggs
1 1/2 tsp. vanilla extract
ICING:
5 Tbsp. egg white powder
6 Tbsp. water
1 lb. confectioners' sugar
Food coloring, as desired
Sprinkles, as desired

Directions:
Whisk the flour, baking powder and salt together in a medium bowl.  Beat butter and both sugars in another medium bowl with an electric mixer on medium-high speed until light and fluffy, about 30 seconds.  Beat in eggs and vanilla.  Slowly add flour mixture, and beat just until dough comes together.  Divide dough in half, pat into disks, wrap in plastic wrap and refrigerate until firm, at least 2 hours.

Flour a clean work surface.  Roll dough to about 1/4 inch thick.  Cut into desired shapes with cutters, working quickly enough so dough remains chilled.  If dough gets soft, return to refrigerator.  Transfer cut cookies onto baking sheets, leaving about 1 inch between cookies.  Dust off excess flour with a pastry brush.  Refrigerate 30 minutes.  Excess dough can be pressed into a disk, chilled and re-rolled.

Heat oven to 325 degrees.

Bake cookies until bottoms are golden, about 12-15 minutes depending on shape.  Cool until firm enough to transfer to a rack to cool completely.  Decorate as desired and serve.

To make icing: combine icing ingredients (except food coloring and sprinkles) in a large bowl and beat with an electric mixer on low speed until the frosting thickens to stiff peaks.  Add up to 1 Tbsp. food coloring and  mix with a rubber spatula until uniform.  Pipe and decorate as desired.  Sprinkle as desired.

Sweet and Crispy Tortilla Chips

(Courtesy of Pampered Chef)

Ingredients:
8 flour tortillas (7 inches)
2 Tbsp. sugar

Directions:
Preheat oven to 400 degrees.  Lightly spray tortillas with water; sprinkle with sugar.  Cut each tortilla into 8 wedges; arrange half of the tortillas in a single layer on a large baking sheet.  Bake 8-10 minutes or until edges are lightly browned and crisp.

Remove chips from oven; cool completely.  Repeat with remaining tortilla wedges.

Whole-Grain Croutons

(Courtesy of Pampered Chef)

Ingredients:
4 slices whole-grain sandwich bread
2 Tbsp. (1/2 oz.) finely grated fresh Parmesan cheese
1 Tbsp. melted butter

Directions:
Preheat oven to 350 degrees.  Cut crusts off bread, discarding crusts; cut bread into 1/2 inch cubes.  Toss bread cubes with butter to coat; add cheese and toss until well combined.  Spread bread cubes in an even layer on a large baking sheet.  Bake 15-18 minutes or until golden brown and crisp.  Remove baking sheet from the oven; cool completely.  Serve with salads.

Parmesan Herb Butter

(Courtesy of Pampered Chef)

Ingredients:
1/2 c. (2 oz.) grated fresh Parmesan cheese
1 Tbsp. snipped fresh parsley
1/2 c. butter, softened
1 small garlic clove, pressed
1/2 tsp. ground black pepper

Directions:
In a medium bowl, combine all ingredients.  Mix well.  Serve with steaks, vegetables or bread.

Asiago Crisps

(Courtesy of Pampered Chef)

Ingredients:
1 1/2 c. grated Asiago cheese
1/2 tsp. coarsely ground black pepper

Directions:
Preheat oven to 375 degrees.  Coarsely grate cheese.  On a baking stone, silicone mat or greased baking sheet, divide cheese into 6 small piles, spreading evenly to form 4 inch disks.  Sprinkle evenly with black pepper.  Bake 14-15 minutes or until golden brown.  Immediately remove disks one at a time from the pan or the stone.  Fold into taco shapes or leave in the round shape.  

Quick and Healthy Basic Mashed Potatoes

(Courtesy of Family Circle)

Ingredients:
1 1/4 lb. Russet potatoes
1/2 c. nonfat plain yogurt
1/2 c. fat-free milk
1 1/2 Tbsp. healthy butter spread
1/4 tsp. sea salt (or 1/2 tsp. garlic salt or 1/2 tsp. seasoned salt)
Freshly ground pepper to taste

Directions:
Place whole potatoes (do not poke) into a microwave-safe dish.  Cover dish (if covering with plastic wrap, poke small hole in plastic).

Microwave on high for 10-12 minutes depending on the strength of the microwave.  Use oven mitts to remove dish from microwave; carefully remove cover and mash well.

Stir in yogurt, milk, butter spread and seasoning.

Cook for 1-2 minutes more to heat if necessary.

Penne and Sausage Casseroles

(Courtesy of Taste of Home)

Ingredients:
1 1/2 lbs. uncooked penne pasta
1 lb. bulk Italian sausage
1 lb. sliced fresh mushrooms
1 large onion, chopped
3 Tbsp. olive oil
6 garlic cloves, minced
1 Tbsp. dried oregano
1 1/2 c. dry red wine or beef broth, divided
2 cans (14 1/2 oz. each) stewed tomatoes, cut up
1 can (15 oz.) tomato sauce
1 c. beef broth
4 c. (16 oz.) shredded part-skim mozzarella cheese
4 c. (16 oz.) shredded fontina cheese
Minced fresh parsley, optional

Directions:
Cook pasta according to package directions.  Meanwhile, in a Dutch oven, cook sausage over medium heat until no longer pink; drain and set aside.

In the same Dutch oven, saute mushrooms and onion in oil until tender.  Add garlic and oregano; cook 1 minute longer.  Stir in 1 cup wine.  Bring to a boil; cook until liquid is reduced by half.  Stir in the tomatoes, tomato sauce, broth, sausage and remaining wine.  Bring to a boil.  Reduce heat; cover and simmer for 15 minutes.

Drain pasta.  Spread 1/2 c. sauce in each of the 2 greased 9x13 baking dishes.  Divide half of the pasta between the dishes; top each with 2 1/2 c. sauce and 1 c. each of the cheeses.  Repeat layers.

Cover and bake at 350 degrees for 25 minutes.  Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted.  Sprinkle with parsley if desired.

Note~ This makes 2 casseroles for a total of 16 servings.

Teriyaki Grilled Chicken

(Courtesy of Taste of Home)

Ingredients:
1/3 c. soy sauce
1/4 c. canola oil
2 green onion, thinly sliced
2 Tbsp. plus 1 1/2 tsp. honey
2 Tbsp. sherry or chicken broth
2 garlic cloves, minced
1 tsp. minced fresh gingerroot
6 bone-in chicken breast halves (8 oz. each)

Directions:
In a large resealable plastic bag, combine the first 7 ingredients; add the chicken.  Seal bag and turn to coat; refrigerate for at least 5 hours.

Drain and discard marinade.  Prepare grill for indirect heat, using a drip pan.  Place chicken skin side down on grill rack.  Grill, covered, over indirect medium heat for 40-50 minutes or until a meat thermomether reads 170 degrees.

Pan Cookies

(Courtesy of Nestle Toll House)

Ingredients:
1/2 c. butter
1/2 c. sugar
3/4 c. brown sugar
2 eggs, well beaten
2 c. flour
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
1 pkg. (12 oz.) or 2 c. chocolate chips
1 c. nuts

Directions:
Mix sugar, butter and egg all together.  Sift flour, soda and salt; mix into sugar mixture.  Add vanilla, chocolate chips and nuts.  Mix well.  Butter a 9x12 inch pan.  Pour batter into pan and bat at 375 degrees for 15 minutes or until cooked through and the center is set.

Monster Cookies

(Courtesy of Log Cabin School Cookbook)

Ingredients:
1/2 c. margarine
1 c. sugar
1 c. plus 2 Tbsp. brown sugar
3 eggs
2 c. peanut butter
1/4 tsp. vanilla
3/4 tsp. light corn syrup
4 1/2 c. regular oatmeal
2 tsp. baking soda
1/4 tsp. salt
1 c. M&Ms
6 oz. chocolate chips

Directions:
Mix together all ingredients.  Dough will be still.  Drop 4 inches apart on a cookie sheet and flatten with finger tip.  Bake at 350 degrees for 12-15 minutes.  Cool on wire racks.

Never Fail Biscuits

(Courtesy of Log Cabin School Cookbook)

Ingredients:
2 c. flour
1/2 tsp. salt
4 tsp. baking powder
1/2 tsp. cream of tartar
2 tsp. sugar
1/2 c. shortening
2/3 c. milk

Directions:
Sift dry ingredients together.  Cut in shortening until mixture resembles coarse crumbs.  Add milk all at once and stir just until dough follow fork around bowl.  Roll 1/2 inch thick, or drop by teaspoons on ungreased cookie sheet in hot 450 degree oven for 10-12 minutes.  Makes 16 biscuits.

Chicken and Biscuit Casserole

(Courtesy of Log Cabin School Cookbook)

Ingredients:
2 qt. chicken broth
2. pt. mixed vegetables
1 pt. cut off chicken
5 Tbsp. flour
Salt and pepper
Chicken base, optional
BISCUITS:
3 c. flour
1 tsp. salt
6 tsp. baking powder
1/2 tsp. cream of tartar
3 tsp. sugar
3/4 c. shortening
1 1/2 c. milk

Directions:
In a large saucepan, mix together broth and flour.  Add a little water if needed to make a gravy consistency.  Heat until boiling.  Add vegetables, chicken, salt and pepper.  Add chicken base to taste, if desired.

To make biscuits, sift dry ingredients together; cut in shortening until mixture resembles coarse crumbs.  Add milk all at once and stir just until dough follows fork around the bowl.  Drop by spoonfuls on top of rest of ingredients.  

In a 9x13 baking dish, layer chicken-vegetable mixture.  Drop biscuit dough by spoonfuls on top of the chicken mixture.  Bake in 450 degrees for 15-20 minutes.

Pickled Beets

(Courtesy of Log Cabin School Cookbook)

Ingredients:
Beets
1 c. vinegar
3 c. beet water
2 c. sugar
1 Tbsp. pickling spice
1/2 tsp. salt

Directions:
Cook beets until skins peel freely.  Slip off peelings and cut into chunks.  In a large pot, add vinegar, beet water, sugar, pickling spice and salt.  Bring to a boil.  Pour boiling liquid over beets and simmer for 5 minutes.  Pack in jars and seal.

Pumpkin Squares

(Courtesy of Helen Paepke)

Ingredients:
1 c. flour
1/2 c. quick cooking oatmeal
1/2 c. brown sugar
1/2 c. butter
2 c. pumpkin
1 can (13 oz.) evaporated milk
2 eggs, beaten
3/4 c. sugar
1/2 tsp. salt
1/2 tsp. ginger
1 tsp. cinnamon
1/4 tsp. cloves
1/2 c. chopped pecans, optional
2 Tbsp. butter

Directions:
Combine flour, oatmeal, brown sugar and butter with a pastry blender.  Press into an ungreased 9x13 pan and bake for 15 minutes at 350 degrees.  While this is baking, mix pumpkin, milk, eggs, sugar and spices; pour over crust and bake 15 minutes.  Mix the pecans, brown sugar and butter then sprinkle over the top and bake another 15-20 minutes or until filling is set.  Serve with whipped cream.

Pumpkin Cake Roll

(Courtesy of St Francis Xavier)

Ingredients:
3 eggs
3/4 c. flour, sifted
1 c. sugar
1 tsp. baking powder
2/3 c. pumpkin
2 tsp. cinnamon
1 tsp. lemon juice
1 tsp. ginger
1 c. powdered sugar plus extra for sprinkling on towel and dusting top
1/2 tsp. nutmeg
2 pkgs. (3 oz. each) cream cheese
1/2 tsp. salt
4 Tbsp. butter
1 c. walnuts, finely chopped, optional
1/2 tsp. vanilla

Directions:
Beat 3 eggs on high speed for 5 minutes.  Gradually beat in 1 c. sugar.  Stir in 2/3 c. pumpkin and 1 tsp. lemon juice.  Stir together 3/4 c. flour, 1 tsp. baking powder, 2 tsp. cinnamon, 1 tsp. ginger, 1/2 tsp. nutmeg and 1/2 tsp. salt.  Fold in pumpkin mixture.  Spread in greased and flured 15x10 inch pan.  Top with walnuts, if desired.  Bake 15 minutes at 375 degrees.  Turn out on a towel sprinkled with powdered sugar.  Starting at narrow end, roll towel and cake together.  Cool.  Unroll.

For filling, combine 1 c. powdered sugar, cream cheese, butter and vanilla; beat until smooth and spread over cake.  Roll.  Chill.  Sprinkle with extra powdered sugar if desired.

Pumpkin Ice Cream

(Courtesy of St Francis Xavier Cookbook)

Ingredients:
1 can (16 oz.) pumpkin
1/4 tsp. gniger
1/2 c. brown sugar
1/8 tsp. cloves
1 tsp. cinnamon
1 qt. vanilla ice cream
1/2 tsp. salt

Directions:
Mix ice cream in a bowl until soft.  Mix the remaining ingredients into ice cream.  Mix until smooth.  Can be poured into muffin tins for easy serving.  Freeze until firm.  

Strawberry Delight

(Courtesy of Schwans)

Ingredients:
2 1/2 c. finely crushed pretzels
1/2 c. butter or margarine, melted
1/4 c. brown sugar
1 pkg. (8 oz.) cream cheese, softened
1/2 c. powdered sugar
3 c. whipped topping, thawed
2 c. boiling water
1 pkg. (6 oz.) strawberry gelatin
3 c. whole frozen strawberries (1 lb.), thawed, sliced

Directions:
Heat oven to 350 degrees.

In a medium bowl, combine pretzels, butter and brown sugar.  Mix well and pat mixture into a 9x13 baking pan.

Bake for 10 minutes, let cool completely.

In a large bowl, beat together cream cheese and powdered sugar until fluffy; fold in whipped topping; blend well.  Set aside.

In a medium bowl, dissolve gelatin in boiling water and stir in sliced strawberries.  Let stand 2-3 minutes or until slightly thickened.

Spread cream cheese mixture over cooled crust and top with berry-gelatin mixture.  Refrigerate for at least 2 hours, no longer than 12 hours.

Zucchini Bread

(Courtesy of Helen Paepke)

Ingredients:
3 eggs
1 tsp. salt
1 1/2 c. sugar
1 tsp. baking soda
1 c. vegetable oil
3 c. flour
2 c. grated raw zucchini
1/4 tsp. baking powder
1 Tbsp. vanilla
2 tsp. cinnamon
1 c. chopped nuts (optional)

Directions:
Beat eggs until foamy.  Add sugar, oil, zucchini and vanilla.  Mix well.  Combine dry ingredients and add to egg mixture.  Stir well.  Pour into 2 greased loaf pans.  Bake at 350 degrees for 1 hour.  Cool on a wire rack.

Chicken Cordon Bleu

(Courtesy of St Francis Xavier Cookbook)

Ingredients:
4 chicken breasts, cut in halves
8 slices ham
8 slices Swiss cheese
1/4 c. butter
2 eggs
1 Tbsp. water
Parsley flakes, salt and pepper
Bread crumbs
Flour

Directions:
Bone chicken breasts and flatten.  Sprinkle with salt and pepper and parsley flakes.  Top with 1/2 Tbsp. butter, slice of ham and slice of cheese.  Roll up and secure with a toothpick.  Roll in flour.  Beat eggs with water and dip chicken in egg mixture and then in bread crumbs.  Place in a 9x13 baking dish and bake at 350 degrees for 1 hour or until golden brown.  

Guacamole

(Courtesy of St Francis Xavier Cookbook)

Ingredients:
2 ripe avocados, peeled and pitted
1/2 tomato, finely chopped
2 Tbsp. grated onion
1/4 tsp. garlic salt
1/4 tsp. salt
1/8 tsp. pepper
1/3 c. mayonnaise

Directions:
Mix the first 6 ingredients in a bowl.  Spread mayonnaise over mixture, sealing the edges of the bowl.  Cover and chill.  At serving time, blend the mayonnaise into the mixture.  Serve with tortilla chips.