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