No-Bake Cookies

This is one of my favorite recipes from my childhood. I have vivid memories of looking in the cake tupperware container that my Mother hid in the pantry on top of the griddle and sneaking a few out. I'd pop one in my mouth all at once to make sure I didn't leave any crumbs on the floor :-)

INGREDIENTS:
2 cups sugar
1/2 cup milk (I use goat milk for my allergic kid)
1/2 cup shortening (preferably Crisco Butter Flavored)
3 tablespoons cocoa
1/2 teaspoon salt

3 cups oats
1/2 cup nuts, chopped (I eliminate this for my allergic kid, but walnuts or pecans are delicious in these)
1 cup coconut
1 teaspoon vanilla

DIRECTIONS:

1. In a large pot, on medium-high, mix together sugar, milk, shortening, cocoa and salt.
2. Bring to a full boil.
3. Remove from heat.
4. Mix remaining ingredients in with a wooden spoon or rubber spatula.
5. Using a medium cookie scoop, drop onto wax paper and cool.

Oreo Truffles/Triple Chocolate Cookie Balls

INGREDIENTS:

OREO TRUFFLES
1 package (1 lb.) Oreo cookies
1 package (8 oz.) cream cheese, room temperature
½ teaspoon vanilla extract
1 bag milk or semi-sweet chocolate chips
1-2 teaspoons shortening (just enough to thin chocolate chips for dipping)

OR

TRIPLE CHOCOLATE COOKIE BALLS
1 package (1 lb.) Oreo cookies
1 package (3.9 oz.) JELLO chocolate pudding
1/2 cup cold milk
1 bag milk or semi-sweet chocolate chips
1-2 teaspoons shortening (just enough to thin chocolate chips for dipping)

DIRECTIONS:

1. If doing the triple chocolate truffles, mix pudding and milk together. If doing the oreo truffles, skip this step.
2. Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese and vanilla extract OR pudding until thoroughly mixed (there should be no white traces of cream cheese). Roll into small balls and place on wax-lined cookie sheet.
3. Refrigerate for 45 minutes or until firm. Line two cookie sheets with parchment paper.
4. In double-boiler, melt milk chocolate and shortening. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on parchment-lined cookie sheet. (TIP: Fill a small 3/4 cup size bowl half full to dip truffles. That way, if the truffle falls apart, you don't ruin all of your melted chocolate with bits of truffles. Additionally, use a baby spoon to dip the truffle.)
5. In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool.
6. Store in airtight container, in refrigerator.

Angela's Taco Seasoning

INGREDIENTS:

1/3 cup minced dried onion
2 teaspoons salt
2 tablespoons chili powder
2 tablespoons paprika
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon garlic salt
2 tablespoons flour

DIRECTIONS:

1. Mix all ingredients together and store in a sealed container.
2. Mix 3 tablespoons of the mixture with 1/2 cup of water and 1 pound cooked hamburger. Simmer for 5 minutes or until it reaches desired consistency.
   

Minute Lasagna

My sister called and asked for this recipe today. I haven't made it since I found out about Maxson's allergies because of the cheese and eggs. This is a great meatless dish--you won't miss it!

Bake: 45 minutes Oven: 350ºF Cool: 10 minutes Makes: 16 servings

INGREDIENTS:

Sauce:
29 oz can Del Monte Tomato Basil spaghetti sauce
1/2 can water
16 oz can Italian style tomatoes, chopped
1/2 lb. mushrooms, sliced and sauted (opt.)

Noodles:
12 lasagna noodles, uncooked

Filling:
2 cups low-fat ricotta cheese or cottage cheese
2 eggs
10 oz. frozen spinach, thawed (opt.)
1/8 tsp. pepper
2 cups low-fat mozzarella cheese, shredded
2 cups parmesan cheese

DIRECTIONS:

1. Mix together ingredients for sauce.
   
2. Mix together ricotta cheese, egg, and pepper.
3. In a 9 x 13 pan, layer: 
1/3 sauce, 4 noodles, 1/2 filling, spinach, 
1/3 sauce, 4 noodles, 1/2 filling, mozzarella cheese, 
4 noodles, 1/3 sauce, parmesan cheese.
   
4. Cook in 350 degree oven, covered for 45 minutes and uncovered for 15 minutes. Cool for 10 minutes before serving.

Protect Marriage

I've been following the news about Proposition 8 in California pretty closely. As I've read articles, watched video ads, for and against the proposition, my desire to do something about it has become overwhelming. Marriage is between one man and one woman. "Marriage between a man and a woman is ordained of God, and the formation of families is central to the Creator's plan for His children. Children are entitled to be born within this bond of marriage (http://newsroom.lds.org/ldsnewsroom/eng/commentary/california-and-same-sex-marriage)." I know that supporting this cause will help to protect our families, our liberties, and our religious freedoms. If you believe in this cause, email your friends, call them, blog, let them know where you stand. Current polls are showing that the race is very close. I don't live in California. I can't vote. But I can contribute financially. Most of you know Devlin's in school. We don't have a lot of extra funds. But I know every little bit will help. Go to https://www.icontribute.us/protectmarriage/initiative/hqsidebar to make a contribution today. If you live in California--vote YES on PROPOSITION 8! For those of you who do live in California and support protecting marriage--thank you for all the time and work you've spent to help Proposition 8 pass.

Southwestern Chicken Wraps

I found this recipe in an Everyday Food magazine. (Thanks, Angela, for the gift subscription!!) The hubby said it's a definite "do-over"!

INGREDIENTS:
3/4 cup sour cream or tofutti sour cream
1-2 tablespoons chopped pickled jalapenos
2 tablespoons fresh lime juice
Coarse salt and ground pepper
4 sandwich wraps, (10 inches each)
3 cups baby spinach or romaine lettuce
3 cups shredded cooked chicken
1 can (15 ounces) drained and rinsed black beans
1 large tomato, thinly sliced
1/2 small red onion, thinly sliced
1 avocado, thinly sliced

DIRECTIONS:

1. In a bowl, whisk together sour cream, jalapenos, and lime juice; season with salt and pepper.
2. Spread sandwich wraps with sour-cream sauce, leaving a 2-inch border. In center of wraps, in a rectangular shape, layer equal amounts of baby spinach, shredded chicken, black beans, tomato, onion, and avocado. For each wrap, fold two sides of wrap over filling (the short sides of the rectangle), then roll tightly, ending seam side down.
   

"Impress Your Friends" Salsa

My sister-in-law gave me the original recipe for this salsa. It originally calls for chopped jalapenos and 2 cans of stewed tomatoes. I don't usually have jalapenos on hand so I substituted the jalapenos and stewed tomatoes for 2 cans mexican stewed tomatoes. Every time I've brought this to a gathering I'm asked for the recipe.

INGREDIENTS:

2 cans mexican stewed tomatoes
2 cloves garlic
1/4 cup cilantro leaves, chopped
1/4 cup red onion, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon red onion, minced
1 can petite diced tomatoes

DIRECTIONS:

1. Place mexican stewed tomatoes, garlic, cilantro, 1/4 cup red onion, salt and pepper in a blender or food processor. Blend until well combined.
2. Pour into a separate bowl. Stir in 1 tablespoon red onion and petite tomatoes.
3. Chill for 1 hour before serving. (You can also serve immediately if desired.)
4. Serve with tortilla chips.
   

BBQ Chicken Pizza

INGREDIENTS:

1 pizza dough recipe
2-3 cups mozzarella cheese (leave off for those with milk allergies)
2 grilled chicken breasts (seasoned with olive oil, salt, and pepper), cubed
1/2 red onion, sliced
1 small can of sliced olives
1-2 cups bbq sauce (preferably Bullseye brand)

DIRECTIONS

1. Place dough in stone pizza pan or baking tray
2. Mix chicken, bbq sauce and onions together, reserving 1 cup of chicken.
   
3. Place chicken bbq sauce mixture on dough.
4. Sprinkle with layer of cheese.
5. Sprinkle remaining chicken and olives.
6. Sprinkle with remaining cheese.
7. Bake at 425 for 20 minutes or until cooked through.
8. Let stand 10 minutes before serving.
   

Jody's Cut-Out Cookies

1/2 cup butter, room temperature
3/4 cup sugar
1 egg
3/4 teaspoon vanilla
1 tablespoon milk

Mix these ingredients together. Then stir in:

1 and 3/4 cup flour
1/4 teaspoon baking powder

Cook in a preheated 350 degree oven 8-9 and 1/2 minutes. If the cookie is golden on the edges, it's overdone.

Taco Soup

Cook: 2-4 hours Makes: 4-6 servings

INGREDIENTS:

1 lb. cooked ground beef
2 cans diced tomatoes
1 16 oz. dark kidney beans
1 and 1/2 cup frozen corn
2 small cans tomato sauce
1 package of taco seasoning or 3 tablespoons
1/4 cup minced onion

DIRECTIONS:

1. Mix all ingredients and cook in a crock pot for 1-2 hours on high or 3-4 hours on low.
2. Serve with Fritos, cheese, and sour cream.

Susie's Cut-Out Cookies

INGREDIENTS:

2 cups sugar
2 eggs
4 1/2 cup flour
1 1/2 teaspoon salt
1 1/2 teaspoon vanilla
1 teaspoon baking soda
1 cup butter flavor shortening, melted
1 cup sour cream

DIRECTIONS:

1. In a large bowl cream together eggs and sugar.
2. In a separate bowl mix dry ingredients.
3. Alternately add dry mix, sour cream, and shortening to the creamed sugar and eggs; mix well.
4. It will look greasy, but that is okay. Cover and refrigerate overnight. Roll out the dough till its 1/2 inch thick. Cut with cookie cutters and bake in a preheated 375 degree oven for 10-12 minutes.
5. Cool completely and frost with cream cheese frosting.
   

Cheree's Eggless Cut-Out Cookies

Note: This was adapted from Jody's Cut-Out Cookies

DO NOT DOUBLE THE RECIPE!! The water/oil/baking powder egg replacement will not work very well when doubling. These cookies will turn out flat if you double it.

INGREDIENTS:

1/2 cup butter OR margarine, room temperature
3/4 cup sugar
preferred egg substitute (see red text below)

The ingredients below are basically your "egg": 

1/4 cup unsweetened applesauce, chilled (this is my preferred method, it comes out crispy on the outside and chewy on the inside) 

OR 

1 1/2 tablespoon water, 1 1/2 tablespoon oil; 1 teaspoon baking powder all mixed together 

OR 

equivalent of 1 egg of Ener-G egg replacer)

3/4 teaspoon vanilla
1 tablespoon milk (goat milk can be used here for those allergic to cow's milk)

1 3/4 cup flour
1/4 teaspoon baking powder

DIRECTIONS:

1. Cream together margarine and sugar. Stir in additional wet ingredients. Add dry ingredients; mix well.
2. Preheat oven to 350.
3. Roll out dough on heavily floured board 1/4 inch thick. Cut out with cookie cutters. Place one inch apart on ungreased cookie sheet.
4. Bake 10-15 minutes for cookies that measure 3" in diameter (if your cut out is smaller, lower the cooking time as you see fit). If the cookie is golden brown on the edges, it's overdone.

Yields 12, 3-inch size cut out cookies.

Ranch Chicken

INGREDIENTS:

3/4 cup cornflakes, crushed
3/4 cup grated Parmesan cheese
1 package ranch salad dressing mix
8 boneless, skinless chicken breasts halves
1/2 cup butter or margarine, melted

DIRECTIONS:

1. In a shallow bowl, combine the cornflakes, Parmesan cheese, and salad dressing mix. Dip chicken in melted butter, then rollin cornflake mixture to coat.
2. Place chicken breasts in a greased 9X13-inch baking dish. Bake, uncovered, at 350 for 45 minutes or until chicken juices run clear. Makes 8 servings.
   

Peach Cobbler

INGREDIENTS:

1/4 cup margarine
1/2 cup brown sugar
1/2 cup white flour
1/2 cup wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk (can substitute with goat milk for those allergic to cow's milk)
1 quart bottled peaches, drained and sliced (canned sliced peaches may be substituted here as well)
cinnamon and sugar

DIRECTIONS:

1. In a medium bowl, cream together margarine and brown sugar. Add white and wheat flour, baking powder, salt, and milk. Mix well and spread into a well-greased 9X9 inch pan.
2. Drain peaches, reserving 3/4 cup liquid. Slice peaches and place on top of batter. Sprinkle with cinnamon and sugar; pour reserved liquid over top. Bake at 375 for 45 minutes. Serve warm or cold with whipped cream or vanilla ice cream. Makes 6-9 servings.

Soft Ginger Cookies

INGREDIENTS:

1 1/2 cups shortening
2 cups sugar
2 eggs OR 4 tablespoons vegetable oil, 4 tablespoons water, and 2 teaspoons baking powder, mixed together
3 tablespoons molasses
3 1/2 - 4 cups flour (if using an egg substitute, use less flour)
4 teaspoons baking soda
1 teaspoon salt
1 teaspoon ginger
2 teaspoons cinnamon

DIRECTIONS:

1. Cream sugar, shortening and molasses together.
2. Add eggs OR vegetable oil, water, baking powder mixture. Blend well.
3. Add remaining ingredients. Mix well.
4. Form dough into 1-inch diameter balls using a cookie scoop. Place balls 2 inches apart on ungreased cookie sheets. Bake in preheated 375 degree oven for 6-9 minutes. Do not overcook.
   

Never Fail Gravy

INGREDIENTS:

1/4 cup butter or margarine (butter is yummier, but for my allergy kid, we use margarine)
1/4 cup flour
2 cups chicken broth or drippings from chicken, turkey, or roast (you can add water to the drippings to make it equal 2 cups)
salt, pepper, and sage to taste

DIRECTIONS:

1. In a saucepan over medium-low heat, melt butter
2. Add flour to make a roux
3. Add 2 cups of drippings all at once
4. Continue stirring until thickened
5. Add salt, pepper, and sage
   

Peanut Allergies

So we took my son to the doctor a couple of weeks ago to get him retested for his allergies to milk and eggs. Apparently, it IS possible for kids to grow out of these allergies. So with our fingers crossed we took him to the doctor hoping to discover his allergies had vanished. Unfortunately, we discovered he still had them (the milk allergy "looks" like it's decreasing). Not only did he still have them, but he had a new allergy--an allergy to peanuts! Ugh. My two nephews have been battling this allergy their entire life. Now we join their group of always carrying an Epi-Pen. So you'll now notice a new tag on my blog--of "nut-free." Anyhow . . . now more than ever, you'll begin to see recipes with alternate ingredients to allow our little guy to join in on the fun. However, with my fingers crossed, I'll still be posting the original recipes hoping that one day he'll at least grow out of the milk allergy.

Shredded Pork Tacos

Makes 10-12 servings

INGREDIENTS:

2, 14.5 oz. can mexican stewed tomatoes processed or blended
1 large white or yellow onion, chopped

6 cloves garlic, minced

1/2 teas. dried thyme

1/4 teas. driend oregano

2 bay leaves

coarse salt and pepper

3 lb. boneless pork shoulder picnic roast, string and timer removed, cut in half

DIRECTIONS:

1. Generously salt and pepper pork.
   
2. Place everything in a crock-pot and cook on low for 8-9 hours.
3. Shred with a fork.
4. Add a cup of water if needed and cook an additional 1-2 hours on low.
5. Serve with warm white corn tortillas, shredded cheese, sliced radishes, sliced avocado, cilantro, sour cream, lime wedges, and shredded romaine lettuce.

NOTE: Goes great with Corn and Black Bean Salsa!

Honey-Glazed Chicken Stir Fry

Makes 4 servings

INGREDIENTS:

12 ounces skinless, boneless chicken thighes
2 tablespoons honey
2 tablespoons vinegar
2 tablespoons orange or mango juice
4 teaspoons soy sauce
1 1/2 teaspoons corn starch
2 tablespoons oil
4 cut-up vegetables (broccoli, carrots, onions, bell pepper, etc.)
2 cups hot cooked rice

DIRECTIONS:

1. Cut chicken into bite-size strips; set aside. For sauce, in a small bowl stir together honey, vinegar, orange juice, soy sauce, and cornstarch; set aside.
2. Pour oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium0high heat. Add vegetables to wok; cook and stire for 3-4 minutes or until vegetables are crisp-tender. Remove vegetables from wok. Add chicken; cook and stir for 3-4 minutes or until chicken is no longer pink. Push chicken from the center of the wok. Stir sauce; add to center of the wok. Cook and stir until thickened and bubbly.
3. Return cooked vegetables to wok. Cook and stir about 1 minute more or until heated through. Serve over rice.
   

Creamy Vegetable Soup

Makes 8 servings

INGREDIENTS:

1 large carrot
4 large potatoes
1-2 medium onions
2 tablesppon butter or margarine
6 cloves garlic, minced
2 bay leaves
1/4 teaspoon thyme
5 cups chicken broth
4 cups millk (cow or goat)
1/4 teaspoon salt
1/4 teaspoon black pepper

DIRECTIONS:

1. Peel the carrot, potatoes, an onion and chop them into small cubes.
2. Melt butter or margarine in a heavy saucepan over low heat.
3. Saute carrots, onions, potatoes, garlic, bay leaf, and thyme in the butter for 1 minute.
4. Stir in 1 cup chicken broth and cook, covered, until liquid has mostly evaporated, about 15 minutes.
5. Stir in remaining 4 cups chicken broth and milk.
   
6. Cook uncovered over medium heat, stirring occasionally, until vegetables are tender, about 30 minutes.
7. Stir in salt and pepper.

Note: Because of the large quantity of potatoes in this soup, it's hearty enough to be a main dish. I serve this with some homemade bread and a salad.

Egg-free Chocolate Cake

INGREDIENTS:

3 cups flour
2 cups sugar
1/2 cup cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups water
2/3 cup vegetable oil
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips

DIRECTIONS:

1. Mix all ingredients except chocolate chips together in a bowl until there are no lumps.
2. Stir in chocolate chips.
   
3. Put in greased pan(s) and bake at 350 degrees for 35 minuntes, or until toothpick inserted comes out clean.
4. Frost with Chocolate Butter Frosting.
   

Chocolate-Cream Cheese Frosting

Yields: 4 cups

INGREDIENTS:
1 8-ounce package cream cheese, softened
1/2 cup butter
2 teaspoons vanilla
1/2 cup unsweetened cocoa powder
5 1/4 to 5 3/4 powdered sugar

DIRECTIONS:

1. Beat cream chees, butter, vanilla, and cocoa powder with electric mixer until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in additional powdered sugar to reach spreading consistency. This frosts tops and sides of two 8- or 9-inch layers. (Halve the recipe to frost a 13X9X2 inch cake.) Cover and store frosted cake in the refrigerator.
   

Granola by Grandma Daley

INGREDIENTS:

12 1/2 C oats
1/4 C coconut

1/4 C almonds, sliced or chopped (optional)
1/4 C pecans (optional)
1 1/2 C olive oil
1 1/2 C water
1 1/2 C brown sugar
1 C honey
1 1/2 tsp salt
2 tsp cinnamon
3 tsp vanilla

DIRECTIONS:

1. Mix oats, coconuts, almonds, & nuts together.
   
2. In a saucepan add oil, water, brown sugar, honey, salt, and cinnamon. Heat over medium heat until solids melt. DO NOT BOIL.
   
3. Add vanilla, then pour over oats mixture and thoroughly mix.
   
4. Pour on three glass 9X13" pyrex pans sprayed with Pam.
   
5. Bake 1 hour @ 300 º. Turn once about half way.

Basil & Marinated Artichoke Pesto

INGREDIENTS:

2/3 cup packed coarsely chopped basil leaves or 2 T crushed dried basil leaves
1/4 C marinated artichoke hearts, drained (approximately 2 artichoke hearts)
1/4 cup olive or vegetable oil
2 tablespoons walnuts
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic

DIRECTIONS:

1. Place all ingredients in a food processor or blender and pulverize.
   
2. Toss judiciously with pasta.

Adapted from the Original recipe at The Allergic Kid

Waikiki Meat on Rice by Esther Dick

INGREDIENTS:
Meat:

1 lb ground beef
2/3 C crushed saltine cracker crumbs
1/3 C minced onion
1 and 1/2 tsp salt
1/2 tsp ginger
1/4 C milk (may use cow, goat, soy or rice)

Sauce:

4 tbsp cornstarch
1 C brown sugar
1 can pineapple chunks, drained with juice reserved
add water if too thick
2/3 cup vinegar
2 tbsp soy sauce

DIRECTIONS:

1. In a large bowl, combine ground beef, cracker crumbs, onion, milk, ginger and salt.
2. Brown meat mixture.
3. In a small saucepan, combine the cornstarch, brown sugar, reserved pineapple juice, vinegar and soy sauce. Mix until smooth. Cook, stirring constantly, until mixture thickens and boils, about 5 minutes. Stir in the pineapple chunks and add the meat mixture. Heat through.
4. Serve over rice.

Apricot Chicken by Kip Clark

Bake: 1-1/2 hours Oven: 350ºF Makes: 4-6 servings

INGREDIENTS:
1 package dry onion soup mix
1 bottle red salad dressing
1 small bottle apricot jam (approximately 2 cups)
4-6 chicken breasts

NOTE: Currently, Lipton Onion Soup Mix is processed in a plant that also processes milk and egg products. To make sure this didn't interfere with my little guy's allergy, I substituted 1/4 cup dried chopped onion, 1/2 teaspoon onion powder, and 1 cup of chicken broth. Usually you could use 2 Tablespoons of beef bouillon, but since this was a chicken dish and I was making a sauce, I opted for the chicken broth.

DIRECTIONS:

1. Mix first three ingredients in a blender and pour over chicken pieces in a shallow pan (9X13).
2. Bake uncovered at 350ºF for 1 and 1/2 hours.
3. Serve over rice if desired. (I like to cook my rice in chicken broth for more flavor in dishes like these.)
   

Chicken Fajitas by Elicia Gray

Cook: 8-10 minutes Makes: 6-8 servings

INGREDIENTS:
1 lb. chicken breasts, sliced thin
1 onion, sliced thin
2 bell peppers, sliced thin
6 garlic cloves, minced
4 tablespoons olive oil
4 limes squeezed for juice
1/4 cup lemon juice
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper

DIRECTIONS:

1. Place all ingredients in a gallon plastic sealed bag.
2. Marinate for at least 1/2 hour.
3. Place chicken mixture in a large skillet over medium-high heat and cook till chicken juices run clear.
4. Serve with warm flour tortillas, lettuce, cheese, sour cream, tomatoes and guacamole.

Chicken Salad Sandwiches by Mary Doran

Makes: 8-10 servings

INGREDIENTS:
1 cup mayonnaise
2 oz. cream cheese, softened
1/4 cup lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon seasoned slat
1/2 tablespoon chopped, dried onion
4 cups cooked chicken, shredded
1 cup celery

DIRECTIONS:

1. Combine mayonnaise and cream cheese. Mix with a wire whisk until smooth.
2. Mix in lemon juice, spices and onion.
3. Add chicken and celery. Stir until combined.
4. Serve on croissants or rolls.

Michelle's Brownies

INGREDIENTS:

Brownie Layer:
1 c. butter
2 oz. unsweetened or semi-sweet chocolate
2 cups flour
2 tbsp baking powder
4 eggs
2 cups sugar
2 tsp vanilla
1 cup pecans, lightly chopped

Cream cheese layer:
1 cup sugar
12 oz. softened cream cheese
1/2 cup butter
4 tbsp flour
2 eggs, beaten
1 tsp vanilla

Marshmallow layer:
1/2 bag mini marshmallows

Icing:
2/3 cup butter
2/3 cup milk
4 ounces of unsweetened or semi-sweet chocolate
2 teaspoons vanilla
4 ounces of softened cream cheese
7 cups powdered sugar

DIRECTIONS:

Brownie Layer:
Melt butter and chocolate together in a small saucepan until smooth. In a separate mixing bowl combine remaining ingredients. Mix well. Add the butter and chocolate mixture. Mix well. Spread into greased 10x16-inch pan.

Cream cheese layer:
Cream sugar, butter, and cream cheese together. Add remaining ingredients and mix well. Spread on top of chocolate layer. Bake at 350 degrees for 35 minutes or until done.

Marshmallow layer:
Spread 1/2 package mini marshmallows on top of brownies and put back in the oven until puffed and golden brown.

Cool brownies for 1 hour.

Icing:
Melt butter, milk, and unsweetened or semi-sweet chocolate together in a pan. In a separate mixing bowl, beat softened cream cheese until fluffy. Add chocolate mixture. Mix well. Add powdered sugar and vanilla. Beat with a hand mixer until smooth. Spread on top of brownies.

Vinaigrette by Bryn St. Clair

INGREDIENTS:

1/4 cup red wine vinegar
1/4 cup olive oil
1 teaspoon dijon mustard
1/2 teaspoon salt (to taste)
pepper to taste

DIRECTIONS:

1. Whisk all ingredients together.
2. Store chilled

NOTE: Great on green and pasta salads.

Black Bean Corn Salsa

INGREDIENTS:

2 cans 14.5 oz black beans, drained and rinsed well
2 cans 14.5 oz yellow corn, drained well
1/2 large cucumber, peeled, deseeded, and chopped to the size to a kernel of corn
1/3 cup red onion, diced
2 cloves garlic, minced
6 roma tomatoes, chopped fine
1/4 cup cilantro chopped
3 Tbsp. garlic flavored vinegar
1 tsp. salt (to taste)
juice from one lime

DIRECTIONS:

1. Stir all ingredients together
2. Cover
3. Chill for 1 hour
   

Chicken Tortilla Soup

The photo does not include tortilla chips, avocado, cheese, or sour cream. I took it after we ate and didn't want to garnish the soup so I could have left overs :-).

INGREDIENTS:

2 boneless, skinless chicken breasts or 2 cups cooked chicken
1 cup cooked rice
1 can black beans, rinsed and drained
1 tsp. oil
1 onion, chopped
½ tsp. minced garlic
1 tsp. ground cumin
8 cups chicken broth
2 cups frozen corn or 1 can of corn, drained (I prefer frozen corn)
1/4 tsp. chili powder
2 Tbsp. lemon juice (or the juice of 1 lime)
4 Tbsp. lime juice (or the juice of 2 limes)
1 1/2 c. salsa
1 c. tortilla chips
1 c. shredded cheddar cheese (do not garnish with cheese to make milk-free)
1 avacado, cubed
cilantro

DIRECTIONS:

1. In large pot boil chicken for about 25 minutes or until cooked through.
2. Remove chicken, cool, and shred.
3. In a large skillet cook onion, garlic in the oil and add cumin.
4. Cook until onions become clear.
5. Drain water from the pot you cooked the chicken in add chicken broth and onion & garlic mixture.
6. Add shredded chicken, beans, corn, chili powder, lemon juice, lime juice and salsa to the broth and bring to a boil.
7. Reduce heat and simmer 30-40 min.
8. Add rice.
9. Top with corn chips, cheese, avacado, cilantro, and a little sour cream.

Chicken Coconut Curry

INGREDIENTS:

1 pound boneless skinless chicken breasts, cut into 1/2-inch chunks or strips (about 2 large breasts)
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2-3 Tbsp. curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 potatoes, cut into chunks
1-2 (14 ounce) can coconut milk (2 cans if you like it more saucy)
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar (5 tbsp. if you add more coconut milk)
Jasmine rice (cooked)

DIRECTIONS:

1. Season chicken pieces with salt and pepper.
   
2. Heat oil and curry powder in a large skillet over medium-high heat for five minutes.
   
3. Stir in onions and garlic, and cook 10 minutes more or until onions are very clear.
   
4. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
   
5. Add potatoes, then add coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine.
   
6. Cover and simmer, stirring occasionally, for about 50-60 minutes or until sauce thickens (if you like your curry thicker, just add some cornstarch dissolved in a little bit of water).
   
7. Serve with Jasmine rice and garnish with cilantro.
   

Pita Pizza's

Bake: 5-7 minutes
Oven: 400ºF
Makes: 5-8 servings

INGREDIENTS:

1 bag of pita bread
1 jar garlic and onion spaghetti sauce
2 cups grated mozzarella cheese (can eliminate to make milk-free)
pepperoni slices
4 sliced roma tomatoes
fresh basil leaves, torn into bite size pieces
chopped green onion
additional toppings as desired

DIRECTIONS:

1. Preheat oven to 400º
2. Layer pita bread, spaghetti sauce, cheese, pepperoni, tomatoes, and basil leaves.
3. Place pita bread directly on the oven rack.
4. Cook for 5-7 minutes or until cheese has melted and edges are golden brown.
   

Wedding Punch

Bake: 10-20 minutes
Oven: 325ºF
Makes: 8-12 servings

INGREDIENTS:
3 small packages Jell-O, peach flavored
13 cups boiling water
4 cups sugar
2, 46 oz. cans pineapple juice
1, 16 oz. bottle lemon juice (Real Lemon)
2, 2-liter chilled ginger-ale (may substitute with 7-Up or Sprite)

DIRECTIONS:

1. In a large bowl, combine gelatin and sugar. Stir in boiling water until mixture is dissolved. Stir in pineapple juice and lemon juice concentrate. Divide into 4 gallon size freezer bags and lay flat in freezer. Freeze until solid. (You may want to place them inside a 9X13 pan to catch any leaks.)
2. When ready to serve, set at room temperature for 2 hours. (Or, run bag under hot water until breakable.) Chop with spatula or knife until slushy. Mix 1, 2-liter bottle ginger-ale with 2 gallon bags slushy punch base in a punch bowl. No extra ice or ice rings are needed.
   

Teriyaki Chicken by Michelle Tolson

Bake: 2 hours
Oven: 300ºF
Makes: 6-8 servings

Teriyaki Sauce:
¾ cup soy sauce
1 cup brown sugar
1/3 cup rice vinegar
1 cup pineapple juice
1 tsp. ginger
½ tsp. garlic powder

Chicken:
3 lbs. chicken boneless, skinless, thighs

DIRECTIONS:

1. Whisk together ingredients for Teriyaki Sauce
2. Place chicken in a 9 X 13 inch pan
3. Pour teriyaki sauce over chicken
4. Bake for 2 hours, uncovered at 300º, basting chicken every 20 minutes
5. Serve over rice

NOTE: A nice compliment to this meal is Mandarin Chicken Salad (but make it without the chicken).

No-Knead Bread

Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising

INGREDIENTS:
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
1 and 5/8 cups water
Cornmeal or wheat bran as needed.

DIRECTIONS:

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water (just a little over 1 and ½ cups water), and stir until blended; dough will be shaggy and sticky. Cover bowl with press-n-seal. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees (or 500 degrees). Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
   

Yield: One 1½-pound loaf.

Mandarin Chicken Salad by Michelle Tolson

Salad:
½ head iceberg lettuce
½ bunch spinach
1 cup celery, chopped
2 green onions, chopped (greens only)
1 11 oz. can mandarin oranges, drained

½ cup sliced almonds
3 tbsp. sugar

3 chicken breasts, cubed (Brown in frying pan using seasoning and garlic salt)

*Note: when making salad without chicken, use 2 cans of oranges

Dressing:
¼ cup peanut oil
2 tbsp. red wine vinegar
2 tbsp. sugar
1 tbsp. fresh parsley, chopped
½ tsp. salt
Dash of pepper

DIRECTIONS:

1. Carmelize almonds by cooking sugar and almonds over low/medium heat in a skillet stirring constantly until light brown.
2. Mix first 4 ingredients together.
3. Toss with dressing and chicken.
   
4. Sprinkle almonds and oranges on top before serving.
   

French Muffins by Angela Daley

Bake: 25 minutes
Oven: 350ºF
Cool: 10 minutes
Makes: 12 servings

Muffin Mix:
1 ½ cup whole wheat flour (can use all white)
1 cup white flour
2 ½ teaspoon Baking Powder
½ teaspoon Salt
1/3 cup Sugar
½ cup Butter, melted (for allergies, use dairy-free margarine)
1 cup milk (I've used goat milk as a substitute for my allergic kid :-)
2 Eggs (I've used Ener-G Egg Replacer as a substitute)

Topping:
½ cup butter, melted in a bowl (again, you may use dairy-free margarine)
2 tablespoons sugar
1 teaspoon cinnamon

DIRECTIONS:

1. Spray muffin pan with Pam.
2. Mix dry ingredients together, except 2 T sugar & 1 t Cinnamon.
   
3. Mix wet ingredients together.
   
4. Combine the dry and wet ingredients and fold together just until moistened.
5. Using a large ice cream scoop divide batter into pan
6. Bake convbake 350ºF X 25 minutes
7. Put 1/2 cup melted butter into a serving dish
8. Mix 2 T sugar and 1 teaspoon cinnamon in another serving dish.
9. Dip in melted butter, then sugar/cinnamon and enjoy!

Cinnamon-Roasted Almonds by Kip Clark

Bake: 1 hour
Oven: 250ºF
Makes: Approximately 16 servings

INGREDIENTS:
1 egg white
1 teaspoon vanilla
1 teaspoon cold water
4 cups whole almonds
1/2 cup white sugar
1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon

DIRECTIONS:

1. Preheat oven to 250 degrees F (120 degrees C).
   
2. Lightly grease a 10x15 inch jellyroll pan.
3. Lightly beat the egg white; add water and vanilla, and beat until frothy but not stiff.
   
4. Add the nuts, and stir until well coated.
   
5. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan.
6. Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers.

Bruschetta

Oven: 450ºF
Makes: 24 small slices
Serves: 6-10 as an appetizer. Or 3-4 for lunch (delicious served with cottage cheese on the side.)

NOTE: Prepare this recipe no more than an hour before serving. The bruschetta doesn’t keep well so do your best to estimate the exact amount of bruschetta needed so you don’t end up with leftovers.

INGREDIENTS:

6 or 7 ripe roma tomatoes (about 1 1/2 lbs)
2 cloves garlic, minced
1 Tbsp extra virgin olive oil
1 teaspoon balsamic vinegar
6-8 fresh basil leaves, chopped
Fresh mozzarella cheese (1/2 ball) (Can eliminate to make dairy-free, or serve on the side in slices)
2 scallions, chopped
Salt and freshly ground black pepper to taste
(parmesan cheese and capers, optional)

1 baguette French bread or similar Italian bread
1/4 cup olive oil

DIRECTIONS:

1. Preheat oven to 450°F
2. While the oven is heating, dice tomatoes. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.
3. Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
4. Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta.
5. Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.
   

Chili by Brenda Daley

INGREDIENTS:

1 can 4 cheese spaghetti sauce (can substitute with another flavor)
1 lb. cooked hamburger (cook with 1 chopped onion and 1 clove garlic)
1 can great northern beans
2 cans kidney beans
1 can black beans
1 cup frozen corn
1 can diced tomatos

DIRECTIONS:

1. Mix all ingredients and cook in a crock pot for 1-2 hours on high or 3-4 hours on low.

NOTE: To make this recipe a food storage recipe, substitute one can of beef for the cooked hamburger and once can of corn for the frozen corn.

Peanut Butter Fingers

Bake: 12-15 minutes Oven: 350ºF Makes: 40-50 servings

Crust:
3/4 cup creamy peanut butter (Jif)
1/2 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 and 1/2 teaspoon vanilla
1 and 1/2 cups flour
1 and 1/2 teaspoon salt
3/4 teaspoon baking soda
1 and 1/2 cups oatmeal

Frosting:
3/4 cup butter, softened
1/2 cup cocoa
8 and 1/2 cups powdered sugar
1/4 cup milk
2 teaspoons vanilla
Milk

DIRECTIONS:

1. Mix crust ingredients together and spread on a 13 X 18 jelly roll pan.
2. Bake 12-15 minutes until cooked through.
3. Frost immediately with enough peanut butter (approximately 1 and 1/2 - 2 cups) to thinly cover the crust.
4. Cool completely.
5. Frost with chocolate frosting. For frosting, In a very large mixing bowl beat butter until smooth. Beat 1/2 cup cocoa into butter.
6. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/4 cup milk and the vanilla.
7. Gradually beat in remaining powdered sugar. Beat in enough additional milk to reach spreading consistency.
   

*Note: You may have leftover frosting. Just use the rest in between some graham crackers :-)

Black Bean Pumpkin Soup by Kip Clark

INGREDIENTS:

3 15 ½-oz cans black beans (about 4 1/2 cups), rinsed and drained
1 cup undrained canned tomatoes, chopped
1/2 cups chopped onion, or 1 tbsp dehydrated
4 garlic cloves minced (may substitute with ¼ tsp. garlic powder)
2 teaspoons ground cumin
1 teaspoon curry
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup unsalted butter (may substitute with cooking oil or margarine)
4 cups chicken broth
1 16-oz can pumpkin puree (about 1 1/2 cups)
1/2 cup apple juice
1 cup cooked chicken, shredded

Garnish: sour cream and coarsely chopped lightly toasted pumpkin seeds

DIRECTIONS:

1. In a 6 quart heavy kettle cook onion, garlic, cumin, curry, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown.
2. In a food processor/blender coarsely puree onion mixture, broth, apple juice, pumpkin, two of the cans of beans and tomatoes. Return to kettle. Stir in remaining can of beans and meat until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.
3. Season soup with salt and pepper. Serve soup garnished with sour cream and toasted pumpkin seeds.
   

Makes about 9 cups.

Black Beans and Rice

I layer a tortilla, shredded cheese, the rice and beans, lettuce, and top it off with my Mom's ranch dressing. Then, I wrap them up and make rice and bean burritos out of them!

Prep Time: 5 Minutes
Cook Time: 25 Minutes
Ready In: 30 Minutes
Yields: 6 servings

INGREDIENTS:
1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3/4 cup uncooked white rice
1 1/2 cups low sodium, chicken broth
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
3 1/2 cups canned black beans, drained

DIRECTIONS:

1. In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
2. Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

The original recipe can be found here:

http://allrecipes.com/Recipe/Black-Beans-and-Rice/Detail.aspx.

Some members of my family have tender mouths. You may want to cut back on the cayenne pepper if that's the case at your house too.

You can substitute 1 tsp garlic salt and dehydrated onion to use this as a food storage recipe.

Pasta with Basil and Cheese Sauce by Kip Clark

INGREDIENTS:

2/3 cup packed coarsely chopped basil leaves or 2 T crushed dried basil leaves
1/3 cup grated Parmesan cheese
1/3 cup olive or vegetable oil
2 tablespoons pine nuts or walnuts
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic
10 oz cooked spaghetti or noodles
2 tablespoons butter or margarine

DIRECTIONS:

1. Place all ingredients except pasta and margarine in blender container. Cover and blend on high speed until mixture is of uniform consistency.
   
2. Cook spaghetti as directed on package; drain.
   
3. Toss spaghetti with basil mixture and the margarine. Serve with additional Parmesan cheese if desired.