The Best Fruitcake!

Sorry, I don't have a picture for this one.
Don't knock it until you've tried it . . .be sure to read instuctions all the way through before trying . .

Recipe for Fruitcake
1 Cup Water
1 Cup Sugar
4 Large Eggs
2 Cups Dried Fruit
1 tsp. Baking Soda
1 tsp. Salt
1 Cup Brown Sugar
Lemon Juice
Nuts
1 Gallon Whiskey
Sample the whiskey to check for quality.
Take a large bowl.
Check the whiskey again to be sure that it is of the highest quality.
Pour 1 level cup and drink.
Repeat.
Turn on the electric mixer; beat 1 cup butter in a large fluffy bowl.
Add 1 teaspoon sugar and beat again.
Make sure the whiskey is still okay. Cry another tup.
Turn off the mixer.
If the fried druit gets stuck in the beaterers, pry it loose with a drewscriver.
Sample the whiskey to check for tonsisticity.
Next, sift 2 cups of salt. Or something. Who cares.
Check the whiskey.
Now sift the lemon juice and strain your nuts.
Add one table. Spoon. Of sugar or something. Whatever you can find.
Grease the oven.
Turn the cake tin to 350°.
Don’t forget to beat off the turner.
Throw the bowl out of the window.
Check the whiskey again. Go to bed.Who the heck eats fruitcake anyway?
Ha, ha! Michele
P.S. Marie, you have my permission to delete this later! :)

Honey Mustard Chicken for a crowd

8 Boneless skinless chicken breasts

1 stick butter

1/2 cup honey

1/4 cup dijon mustard

1 tsp curry powder

1/2 tsp salt

chop chicken into bite sized pieces or strips. Place in a large shallow baking pan. In a medium saucepan, melt butter; stir in remaining ingredients and heat through. Brush glaze over chicken. Bake at 350 for 1 hour and 15 mins or until chicken is golden brown. Baste with glaze frequently while baking. Serve over white rice. Use the extra glaze in the bottom of pan to flavor your rice.

*I used 3 B/S chicken breasts and made 1 batch of rice and it was the right amount so for the 8 breasts I would probably triple the rice. My batch served 4.

Stephanie

Golden Butter Waffles (or pancakes)

My mom used to make this for us growing up and it was my favorite breakfast. Now I make it for my family and they love it!

2 eggs

1 3/4 cups milk

1/2 cup butter, softened

2 cups flour

1 Tbsp baking powder

1/2 tsp salt

1 Tbsp sugar

Combine all ingredients, mix well. Pour into waffle maker.

*I usually end up using about 2 cups milk, but if you are making pancakes the 1 3/4 is about right.

yield: 8 waffles

Homemade Syrup: may need to be doubled if you are feeding a crowd

1 cup water

1 cup sugar

1 tsp vanilla

in a medium saucepan combine water and sugar, stir occasionally and when the mixture is clear add the vanilla. You may bring to a boil or heat just until hot.

Stephanie

::Holiday Spice Pancakes::

When I was a kid, my dad always made the best breakfasts. One that I remember in particular is our Christmas morning pancakes. He made everything from scratch, and in his pancakes he always added blue cornmeal. They were heavenly! But on Christmas, he would stir in some food coloring, and use cookie cutters to make holiday-shaped pancakes for us kids. I remember feeling so special that he would take the time to make those for us. ~SO~ I am passing that tradition down to my own children. I make mine a little different than he did {I don't have blue cornmeal!}, and the details of how he used the cookie cutters are fuzzy so I came up with my own version of my childhood memory. I hope you enjoy it as much as Madi and I did this morning!

2 cups Bisquick

2 eggs

1 1/2 c milk {be sure to watch your batter, it needs to be about the consistency of stage 3 baby food. :0) ~OR~ the consistency of lumpy chocolate syrup... basically more runny than not!}

1 tsp cinnamon/sugar mix {give or take}

1/2 tsp cloves {give or take}

1/4 tsp nutmeg {give or take}

Red and green food coloring

Metal cookie cutters with rubber tops ~ the bigger the better!

Ok, mix first 6 ingredients and divide in half. Add to one half 5+ drops red food coloring {I used 10 to get it as red as I wanted it}, and to the other 5+ of green {I used 9}. Grease cookie cutters with Pam BEFORE EVERY PANCAKE!!! IT'S REALLY A PAIN IF YOU DON'T!!!! Put cookie cutters on griddle and carefully pour batter in. Pour it in slowly to make sure all nooks and crannies of the cutter get batter in them, but be careful to not over-fill. There should only be about 1/4 inch of batter in there, if that! Let cook until edges look dry and top has lots of bubbles, the slowly pull cutter off and carefully flip. *You will probably end up with a lot of silly looking pancakes at first. Just take your time, tear off the mistakes and try again!*

I used a gingerbread man and a christmas tree, but you can use yellow food coloring and do a star, no food coloring and make snowmen, blue {etc.} for presents... and that's just for Christmas! Try pink and red hearts for V-day, green shamrocks for St. Patty's, orange pumpkins for Halloween... go crazy and have fun! :0)

A REALLY good box dinner!

Does anyone else desperately try to find box dinners that are just as good as made from scratch one's?! I have tried just about EVERY box dinner available trying to find one's that are really good, but fast, cheap, and already put together. I recently tried Wanchai Ferry's boxed orange chicken meal just because I had a good coupon for it. I really wasn't expecting much (I really haven't found a REALLY good box dinner until now!), but I made it anyway's and we loved it! So, even though it's not a recipe, I thought I'd share this really good meal. It's pretty easy to make, but you do use quite a few pans in the process. I used 3; one for the rice, one for the chicken, and one for the potstickers I made with them. You can find the Wanchai Ferry Meals in the boxed section of your grocery store. There is also a printable coupon out right now for $1.10 off 1 box here. So, once again sorry this isn't a recipe! I'll try to post a real recipe soon!

Marie Cluff

Dinner in a Pumpkin

That picture looks kinda gross, but it's hamburger, mushrooms, soup, etc. and it's REALLY GOOD! I had my family come help us eat it (because I had a really big pumpkin & I doubled the recipe), and they really liked it too.

So, I thought that this would be really hard, but it only took 30 minutes to prep. It does take a long time to cook, but that gives you plenty of time to wash the dishes & set the table! It's a fun once-a-year meal. It really makes it feel like fall!
1 sm. - med. pumpkin
2Tbls. vegetable oil
2 Tbls. oil
1 onion, chopped
1 1/2-2 lbs. ground beef
1 (4 oz.) can sliced mushrooms, drained (I used fresh)
1 can cream of chicken soup
1 (8 oz.) can sliced water chestnuts, drained
1 1/2 c. cooked rice
Start rice first. While that is cooking, cut off top of pumpkin & thoroughly clean out seeds & pulp. Preheat oven to 350 degrees. In a large skillet, saute onions in oil until tender. Add meat & brown. Drain drippings from skillet. Add soy sauce, brown sugar, mushrooms, & soup. Simmer 3 minutes, stirring occasionally. Add cooked rice & water chestnuts. Spoon mixture into the cleaned pumpkin shell. Replace pumpkin top adn wrap foil around stem so it won't burn. Place the entire pumpkin on a cookie sheet. Bake 1 1/2 -2 hours or until inside meat of the pumpkin is tender. Put pumpkin on a plate. Remove pumpkin lid & serve meat. For your vegetable scoop out cooked pumpkin, add some butter, salt & pepper, and serve!

Michele

Chicken Salad Sandwiches

This is a recipe that I made combining two that I had. We really like it. I don't have a picture though, so sorry. I'll add one next time I make it OR you make it and add one! :) This is another good one to use with that extra turkey.

You don't have to use all the fruits and veggies, you can do any combination that you want, but I think the more the better! I especially like the broccoli, grapes, cucumbers, and apples!

4 c. chopped chicken or turkey, cooked
2 c. mayonnaise
1 tsp. mustard
2 Tbls. katchup
1 pkg. ranch dressing mix
1/2 c. chopped celery
1/4 c. chopped olives
1/2 c. chopped cucumbers
1/2 c. chopped green onions
1/2 c. chopped broccoli
1/2 c. chopped apples
1/2 c. sliced grapes
1/2 c. cubed cheese

Mix the ranch, mayo, mustard, & katchup in a big bowl. Add the rest of the ingredients.
Spread on croissant, rolls, or bread slices!
Michele

Homemade croissants!

So, croissants are pretty involved! But I found a recipe that wasn't as hard as others and they turned out GREAT. We ate them with chicken salad, and Andy loved it! The dough reminded me of a tougher cinnamon roll dough when I got it out of the fridge. It was interesting. But they turned out, and that's ALL that matters. :) Quick & Easy Croissants
Makes 24

1/2 cup water
1/3 cup evaporated milk
3 Tablespoons butter, room temperature
1 egg, room temperature
1-1/2 teaspoons salt
3 Tablespoons sugar
*3 cups flour
2-1/4 teaspoons yeast

*(I usually only do breads with whole wheat, but since I wasn't sure about these I did 1/2 & 1/2, & it worked good.)

Combine yeast, 1 cup flour and other dry ingredients. Combine water and milk; heat to 120 to 130 degrees F.

Combine dry mixture, liquid ingredients, and butter in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg; beat 1 minute. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.

Place dough in lightly oiled bowl and turn to grease top. Cover and refrigerate for 2 hours.

Place dough on floured surface and knead about 6 times to release air bubbles. Divide into 3 parts. Roll each part into a 14-inch circle. With a sharp knife or pizza cutter, cut into 8 pie-shaped wedges. Starting with wide edge, roll each wedge toward the point. Place on ungreased cookie sheets, point side down, and curve into crescent shape. Cover; let rise until indentation remains after touching (45-60 mins.)

Combine 1 slightly beaten egg and 1 tablespoon water; brush croissants with egg mixture. Bake in preheated 350 degrees F oven 15 to 18 minutes or until golden brown. Brush with melted butter. Remove from cookie sheets and cool.
Michele

Orange Cashew Chicken

If you need something that's not Spanish this is a good change and it's pretty quick! The rice takes the longest. Start it first, then while it's cooking do the chicken!

Orange Cashew Chicken

4 servings

1 lb. bonesless, skinless chicken, cut into 1" cubes

2 med. carrots, sliced

2 Tbls. oil

1/2 c. chopped celery

1/4 tsp. ground ginger

1/4 c. honey

1/4 - 1/2 c. salted cashews

2 Tbs. cornstarch

3/4 c. orange juice (can be fresh or from concentrate)

3 Tbs. soy sauce

hot cooked rice

In a large skillet stir fry chicken, carrots, and celery in oil for 8-10 mins. (until juice runs clear.) Reduce heat. Stir in honey until melted all over. In a jar, combine cornstarch, ginger, orange juice & soy sauce. Put lid on tight and shake well. Add to chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews. Serve over rice. Yummy!

Michele

Pies!

Tis the season for pies, right? Here's two we've done this week!

Praline Pumpkin Pie

Pastry for pie crust (below - 1/2 the recipe for 1 pie)

2 large eggs

1/2 c. sugar

1 tsp. cinnamon

1/2 tsp. salt

1/2 tsp. ginger

1/8 tsp. cloves

1 can (16 ounces) pumpkin

1 can (12 ounces) evaporated milk

Whipped cream if desired

1/3 c. brown sugar

1/3 c. chopped pecans

1 tbls. butter, softened

1. Heat oven to 425 degrees. Make pastry. Pat in pie pan. Cover edge of pie crust with foil. Partially bake for 10 minutes. Remove foil (save foil) and bake 2 more minutes.

2. Beat eggs slightly. Beat in remaining ingredients except cream.

3. Cover edge of pie crust with foil again. (Remove foil for last 15 mins. of baking.) Pour filling into pan.

4. Bake 15 minutes. Reduce oven temperature to 350 degrees. Bake 35 minutes longer. Mix brown sugar, pecans, & butter. Sprinkle over pie. Bake 10 minutes longer or until knife comes out clean. Cool on rack 2 hours. Serve with cream.

Michele

Chicken Pot Pie

1 pkg. (10 ounces) frozen peas & carrots

2 potatos cooked & chopped

1/3 c. butter

1/3 c. flour

1/3 c. chopped onion

1 tsp. salt

1/2 tsp. pepper

1 tsp. cumin

1/2 tsp. garlic powder

1 tsp. oregano

1 can (14 oz.) chicken broth

2/3 c. milk

2 1/2 c. -3 c. chicken or turkey cooked & chopped

Pastry for two 9-in. pie crust (recipe to follow)

1. Melt butter in saucepan over medium heat. Stir in flour, onion, and seasonings. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth & milk. Heat to boiling, stirring constantly. Boil & stir 1 minute. Stir in chicken & veggies. Remove from heat.

2. Heat oven to 425 degrees.

3. Make pastry. Roll two-thirds of the pastry into 9 in. circle. Ease into ungreased pan. Pour chicken mixture into pasty-lined pan.

4. Roll remaining pasty into circle. Cut out designs with 1 inch cookie cutter. Place over chicken mixture. Arrange cutouts on pastry. Turn edges under and flute.

5. Bake about 35 minutes until golden brown.

Michele

Two-Crust Pie Pastry

2 c. flour

1 tsp. salt

2/3 c. + 2 tbls. shortening or softened butter

4-5 tbls. cold water

1. Mix flour & salt in medium bowl. Cut in shortening, using tow knives or a pastry cutter, until particles are sixe of small peas. Sprinkle with cold water until all flour is moistened & pastry almost leaves side of bowl. (1-2 tsp. of water can be added if needed.)

2. Gather pastry into a ball. Divide dough in half. Shape into flattened round on slightly floured surface. Can be wrapped in plastic wrap and refigerated for 1/2 an hour to firm it up if desired.

3. Roll pastry on lightly floured surface, using floured rolling pin, into circle 2 in. larger than upside-down pie plate. Fold pastry into fourths & place in pie plate. Unfold and press firmly against the bottom & side (do not strecth).

4. Bake as directed by instructions of pie recipe!

Michele Peterson

::{Broccoli and Cheese Soup AND Quick Rolls}::

::{BROCCOLI AND CHEESE SOUP}::

The pictures really don't do this soup justice! It was fabulous and I have to put in a disclaimer: Get a small bowl the first time around so you won't feel like such a pig when you load up your second bowl! Even CLINT had seconds on this {and those of you who have ever eaten with him know that he is A: a picky eater and B: eats like a bird so I was very impressed!} :0)

4 c water

2 c diced potatoes

20 oz frozen chopped broccoli {or thereabouts}

3 chicken bouillon cubes

1/2 c diced onion {again, I prefer the taste and convenience of dried minced onions. I used about 1 1/2 Tbs}

2 cans cream of chicken soup

1 lb cubed Velveeta cheese

Ok, mix first 5 ingredients together and simmer for about 30 minutes or until broccoli is tender. Stir often. Add cream of chicken soup and Velveeta and simmer for another 15 minutes. Keep stirring often to prevent scalding. If you want to {I didn't} you can add a head of chopped cauliflower. If the soup ends up too thick, add another cup of water and one more bouillon cube.

::{QUICK ROLLS}::

3 1/4 - 3 3/4 c flour

1 pkg quick rise yeast

1 c milk

1/4 c sugar

1/3 c butter

3/4 tsp salt

1 beaten egg

Ok, stir together 1 1/4 c flour and the yeast. In a small sauce pan, heat and stir milk, sugar, butter and salt until WARM and butter just starts to melt. Add to flour mixture along with egg. Beat with mixer on low for 30 sec, scraping sides of bowl constantly. Beat on high 3 min. Add remaining flour, and only mix until combined.

Turn dough onto floured surface and knead into a smooth, elastic dough {a few minutes, be careful not to over-knead!}. Divide dough in half, cover and let rest for 10 minutes. Meanwhile, lightly grease pan{s}. You can put them in a glass dish for traditional rolls, but I prefer to make Cloverleaf Rolls.

For traditional rolls, divide dough into 20 - 24 balls, pulling edges under to make a smooth top and place in prepared pan.

For Cloverleafs, divide dough into 36 balls, pulling the edges under to make a smooth top and place 3 per greased muffin cup. {Obviously you will be using a muffin pan} :0)

Cover and let rise until double in size, about 30 minutes. I like to let mine rise on top of the stove cuz it's nice and warm.

Bake for 15 - 18 minutes or until rolls sound hollow when lightly tapped. Cool on wire rack.

::If you want a glossy, crisp top crust, brush with milk or a beaten egg before baking. If you want a soft, shiny crust, brush the baked rolls with butter when you take them out of the oven::

Tiffany

::{Tiffany's Obnoxiously Delicious Chocolate Chip Cookies}::

Yes, that really is their name. :0)

*Preheat oven to 375

1/2 c margarine
1/2 butter {I am a fan of using butter in my cooking, but this actually works a little better using 1/2 and 1/2, trust me}
1 c packed brown sugar
1/2 c sugar
1/2 tsp baking soda
2 eggs
1 tsp vanilla
2 1/2 c flour
12 oz package milk chocolate chips
::Secret Ingredient:: 4oz package instant french vanilla pudding

Ok, beat butter and margarine with mixer for 30 sec. Add brown sugar, sugar, baking soda and french vanilla pudding mix. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in flour. When all mixed up, add chocolate chips.

Bake for 8 - 10 minutes on ungreased cookie sheet. Cool on a wire rack.

::VERY IMPORTANT!!:: Watch the first batch very carefully! You need to take the cookies out when JUST THE EDGES are golden brown. You will think it is too early {and it might be, you will have to use the first batch as a test}, but even letting them cook for 1 minute too long is bad - unless you like crunchy cookies. However, if you prefer soft cookies that stay soft for about 3 days {no joke!}, take them out of the oven before you think they are finished! Each oven is different, I actually have to cook mine for 12 minutes, so seriously watch your first batch like a hawk adjust your time for the rest!!

Good luck and enjoy!

Tiffany

::{The Best Chili at the Fall Fest}::

This is the only picture I have of my chili, sorry ladies! {Ok, so maybe I'm a little proud that my food actually won an award!} :0)

1 lb lean ground beef

1/2 cup onion {I prefer to use dried minced onion and just shake a bunch in there!}

1 envelope taco seasoning

1 envelope ranch seasoning

1 - 4oz can chopped green chili - undrained

3 - 14oz cans petite cut tomatoes, undrained

1 - 16oz can kidney beans, undrained

2 - 15oz cans pinto beans, undrained {or 1 Qt for those who can their own}

1 - 16oz can black beans, undrained

1 1/2 cups water {or 1 can full}

Ok, in a large pot, brown beef and onion. Drain fat. Add taco seasoning and mix well. Add all other ingredients and mix well. Bring to a gentle boil, stirring often. Reduce heat and simmer for 1 1/2 - 2 hours, stirring occasionally and adding a little more water if needed.

Top with cheese, green onions {yum!}, corn chips, sour cream, avacado, etc.

Tiffany

Pumpkin Roll

Okay, So I'm stealing someone else's recipe again. I got this one from Tiffany a while back and Brian and I LOVE it! It does take quite a bit off time (sitting in the fridge), but it's really easy and SO yummy!

Cake-
3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
3/4 cup flour

Mix ingredients together. Spray cookie sheet and line with wax paper (leave a little hanging over the edge of cookie sheet). Spray wax paper also. Pour mixture onto wax paper. Bake at 375 for 15 minutes. Sprinkle powdered sugar on a dish towel. Hold onto sides of wax paper and flip the pumpkin bread onto the dish towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Refrigerate for 1 hour.

Filling-
8 oz. cream cheese
1 tsp. vanilla
2 Tbs. butter
1 cup powdered sugar

Unroll cake. Spread topping and roll back up (not with towel :)) Wrap in foil and freeze. I let it sit in the freezer for a while and then precut slices, that way we dont have to dirty a knife every time we want a piece.

Marie Cluff

Crumble-top Pumpkin Bread or Muffins!

1 can (15 ounces) Pumpkin

1 2/3 c. sugar

2/3 c. vegetable oil

4 large eggs

3 c. flour

2 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1/2 tsp. ground cloves ( I didn't have that, so I used pumpkin pie spice!)

1/2 c. chopped nuts (optional)

1/2 c. raisins (optional)

1. Move oven rack to low postiiton so that tops of pans will be in center of oven. Heat oven to 350 degrees. Grease bottoms of 2 pans or put muffin cups in muffin pan.

2. Mix pumpkin, sugar, oil, vanilla, and eggs in large bowl. Stir in remaining engredients except nuts & raisins. Add nuts & raisins. Divide batter evenly between pans. Sprinkle with Streusel Topping.

3. Bake regular size loaves 50-60 mins., mini loaves 30-35 mins. or muffins 18-20 mins. Enjoy!

Streusel Topping:

3 Tbls. Flour

3 Tbls. Sugar

3/4 tsp. cinnamon

2 Tbls. butter

Combine flour, sugar, and cinnamon. Cut in butter with a pastry cutter or two knives until mixture is crumbly.

Michele Peterson

White Chili

This is a favorite winter recipe, and it's really easy!

For a quick meal, use canned chicken.

1 lb. Boneless, Skinless, Chicken Breasts
2 cans Great Northern Beans (rinsed & drained)
2 can s chopped green chilies
1/2 can Chicken Broth
1 tsp. Cumin
1/2 tsp. Pepper
1 1/2 tsp. Garlic Powder
1 tsp. Salt
1 tsp. Oregano
1/2 tsp. Red Pepper
1 Tbls. Vegetable Oil
1 Medium Onion chopped
1 C. Sour Cream

Saute chicken in oil and garlic powder until no longer pink. (Or you can boil the chicken.) Chop or shred chicken. Put in crock pot and add the rest of ingredients, except the sour cream. Cook until chicken is tender (a couple of hours).
If you boiled the chicken you can put all ingredients in a pot and just heat it all together. But it does taste better if you letter all the flavors blend for a couple of hours.
Add sour cream just before serving. Serve with warm tortillas or chips!

Michele Peterson

Italian Vegetable Custard

Warning: This is not for those husbands who

have to have meat with every meal!!!
I found this recipe because, well,

I have lots of eggs and need to use them!

We ate this for dinner, but it would be

really good for breakfast too.

I added a little more seasoning, partly because I thought it would need it & partly because the lid fell off when I was pouring the basil! I also added a little more parmesan cheese,

just because I like it.

What you need:

4 EGGS
1/2 cup all-purpose flour
2 cups coarsely shredded yellow summer squash
1 cup coarsely shredded zucchini
1 can (2.25 oz.) sliced ripe olives, drained, DIVIDED
2 Tbsp. grated Parmesan cheese
1 tsp. dried basil leaves
1/2 tsp. garlic salt
6 very thin tomato slices
1 small onion, thinly sliced, separated into rings
1/2 cup shredded Monterey Jack cheese (2 oz.)

Here's How:

1. HEAT oven to 450°F. BEAT eggs and flour in medium bowl until smooth. ADD yellow squash, zucchini and 1/4 cup olives; mix well. SPREAD in greased 8-inch square baking pan.
2. BAKE in center of 450°F oven just until custard is set, about 10 minutes.
3. MIX Parmesan cheese, basil and garlic salt; sprinkle over custard. TOP evenly with tomato, remaining olives, onion and Jack cheese. BAKE until cheese is melted, about 4 minutes.

Hope I inspired you to do something different

for dinner (or breakfast)! Michele

So, I thought I'd start things out by sharing my favorite recipes to make in the fall. I actually got this from my sister's blog a couple of years ago and make it every year! I also love it because it makes your house smell SO yummy while your baking!

Molasses Cookies

Cream together for two minutes:
1 cup shortening
1 cup butter
2 eggs

Add slowly and cream for five minutes:
2 cups sugar

Add to above mixture
1/2 cup molasses
1 t. salt
4 t. baking soda
2 t. cinnamon
2 t. ginger
2 t. ground cloves
4 cups flour

Roll into balls and then in sugar.

Bake at 350 degrees for 12 minutes.

Marie Cluff