Pork chops with Mushroom soup and wine gravy

This is something I have created when I was in an experimental mood. 

Preheat oven to 350^.  Put a bit of oil into a frying pan.  While you are waiting for the pan to heat, season your pork with salt and pepper.  When the oil is hot place the chops into the pan and brown on both sides.  When the chops are browned take them out and put a whole onion thinly sliced into the pan and saute until almost done.  Pour a 1/2 cup of Merlot wine into the pan with the onions and reduce the wine by half.  Mix a can of cream of mushroom soup and a half a can of milk together and pour into the fry pan.  Place your chops back into the pan and spoon some of the gravy over the chops.  Place the pan into the oven and cook for 30 -45 minutes until the chops are done and tender. 

Guy Fieri's Mojito Chicken

I love watching Guy Fieri on Food Network and so I decided to try his Mojito Chicken.  I used cut up boneless skinless chicken breasts and added a bit of orange juice in the glaze.  It was so AMAZING!!!!  I was a bit worried because the rum was really strong smelling, but once it reduced it added a really nice flavor.  The link to the recipe is below.

http://www.foodnetwork.com/recipes/guy-fieri/mojito-chicken-recipe2/index.html

Macaroni and Cheese

Today I made home-made macaroni and cheese for my daughter.  I do not know why I do not make it more often, it is really simple to make.  I do have to say today's batch was the best I have ever made.  I really do not have a recipe.  I just cook the macaroni and cube the Velveeta.  I put some of the Velveeta and Half and Half into a cassarole dish, put the macaroni over the top of the cheese and put more of the cheese on top of the macaroni.  I then stir until it is all melted, add salt and pepper, top with shredded cheese and bread crumbs and bake until done. 

I have been experimenting with adding different cheeses to my macaroni and today I added a Mexican cheese blend with Pepper Jack.  It really added just the right amount of kick.  Velveeta is good but so bland

Snickers Cheesecake

http://www.food.com/recipe/sinful-snickers-cheesecake-73418#ixzz1FBpnIxww

This is an amazing recipe that I got from food.com.  I am posting the original recipe and then at the end will post some things I am going to change about the recipe the next time I make it.

IngredientsServings Size

Update

• 35 Oreo cookies
• 4 tablespoons butter (melted and cooled)
• 2 tablespoons water
• 1/4 cup sugar
• 24 ounces cream cheese (at room temperature)
• 2 eggs
• 8 ounces sour cream
• 1 cup sugar
• 1 1/2 cups semi-sweet chocolate chips
• 5 (3 2/3 ounce) Snickers candy bars (coarsely chopped)
• 1 cup nestle' semi-sweet chocolate chips
• 2 tablespoons butter
• 5 ounces whipping cream
• chopped peanuts, chopped snickers (optional)

Directions:

Prep Time: 30 mins

Total Time: 1 1/2 hrs

1. 1 Prepare crust: Preheat oven to 375°F.
2. 2 Cover the bottom of a 10-inch spring-form pan tightly with aluminum foil.
3. 3 Using a food processor, finely crush all the Oreo cookies.
4. 4 Add melted butter, water and sugar to the cookie crumbs and continue using processor until the mixture is well blended.
5. 5 Turn this cookie mixture out into the spring-form pan and using your fingers, gently work the cookie mixture until the bottom of the pan is covered with about one inch up on the sides.
6. 6 Bake for only 6 or 7 minutes, no longer or the crust will be too hard.
7. 7 It is okay if the crust rises a little during the baking-- if this occurs, use the flat bottom of a glass to gently press down and set aside to cool.
8. 8 Prepare filling: Using a large bowl and an electric mixer, beat the cream cheese until it is light and fluffy.
9. 9 When cream cheese is fluffy, add in one egg and mix well.
10. 10 Add second egg and mix well.
11. 11 Add in sour cream and sugar.
12. 12 Remove electric mixture to gently fold in the Nestle' chocolate chips and chopped Snickers candy bars.
13. 13 Pour batter onto the crust and spread the mixture out from the middle to all the sides to help it bake evenly.
14. 14 Cover a cookie sheet with aluminum foil and place spring-form pan in middle and bake at 375F for about 45 minutes, or until top is light brown.
15. 15 It's ok if the middle of the cheesecake is sunk in a little.
16. 16 Transfer the cheese cake to a rack and cool while still in the spring-form pan.
17. 17 Lay a piece of plastic wrap directly on top of the cheesecake and refrigerate (still in spring-form pan) for at least four hours or more- overnight is best.
18. 18 Prepare glaze: Melt chocolate chips, butter and only 1/3 of the heavy whipping cream in a double boiler over medium heat until just at the melting stage.
19. 19 Remove from heat and stir mixture until smooth.
20. 20 (You can use a microwave for this part but ensure the bowl is microwave safe).
21. 21 While still warm, stir in remaining heavy whipping cream and mix until well blended.
22. 22 Using a sharp paring knife, run is around the edges of the spring-form pan to gently separate the cheesecake from the pan sides.
23. 23 Release the spring-form and remove from the cheesecake.
24. 24 Place cheesecake on serving dish and pour the chocolate glaze into the shallow crater.
25. 25 Sprinkle crushed peanuts or extra Snickers shavings on top.
26. 26 Refrigerate to allow the glaze to set.

I loved this but there are a few things I would change.  I would replace the chocolate chips in the actual cheesecake batter with even more pieces of chopped up Snickers.  I think I would also drizzle a little bit of caramel sauce over the chocolate ganache to accent the chocolate.  I will also put chopped peanuts on top of the cheesecake instead of the chopped Snickers pieces.  It was delicious, but I really think you need something more to accent the chocolate.

Veggie Burgers

Believe it or not, these are quite good, even Allen seemed to like them, but he put Dorothy Lynch salad dressing on his.. I ate mine plain.. and frankly I think they are better cold than hot, but each to his own taste buds..

3 Tbsp olive oil divided
2 mediuim carrots, shredded
2 small zucchini, peeled and shredded (I didn't peel mine)
1 medium sweet potato, peeled and shredded
1 small onion, grated
2 cloves garlic, chopped
1 1/2 Cups rolled oats (oatmeal)
1/2 Cup shredded Cheddar cheese
2 large eggs
3 Tbsp. teriyaki sauce ( I didn't have this so I used 1 1/2 Tbsp of Soy Sauce)
1 Cup all-purpose flour
8 lettuce leaves
8 hamburger buns
16 tomato slices

Heat 1 Tbsp oil in a 12 inch skillet over medium -low heat. Add the carrots, zucchini, sweet potato, onion and garlic. Cook stirring occasionally until the vegetables are tender 4-7 minutes.

Combine the cooked vegetables, oats, Cheddar cheese, eggs and teriyaki sauce in a large bowl. Mix well. Shape the vegetable mixture into eight 3-inch round patties. Place the flour in a shallow dish. Drop each patty into the flour, lightly coating both sides.

Heat 1 Tbsp. oil in a clean 12-inch skillet over medium-low heat. Cook 4 patties until heated through and browned. 3-5 minutes on each side. Repeat with the remaining oil and patties. Place 1 lettuce leaf on the bottom half of each bun. Add 2 tomato slices, the burger and the top bun half. Serve.

Trisha Brett-Polk's Corn Pudding

This is goooooood stuff people. It's great for Thanksgiving. Yummy.

1/2 cup oil
1 cup sour cream
3 eggs - beaten
1 pkg Jiffy (only Jiffy brand) corn muffin mix
17 oz can creamed corn
grease baking dish
mix all ingredients by hand, pour into a casserole dish and put it in a 375 degree oven and bake for 45-55 min or till slightly browned


I think Trish made the pudding one year with a different mix and it was too dry. This
Is a very creamy recipe.

Pepper Poppers

1 Package (8 Oz) of cream cheese
1 Cup of shredded sharp cheddar cheese
1 Cup shredded Monterey Jack cheese
6 Bacon strips cooked and crumbled
1/4 tsp salt
1/4 tsp garlic powder
1 pound of fresh jalapenos, halved lengthwise and seeded
1/2 Cup dry bread crumbs

Sour cream, onion dip, or ranch dip


In a large mixing bowl, combine the cheeses, bacon, and seasonings; mix well. Spoon about 2 tablespoons into each pepper half. Roll in bread crumbs.

Place in a greased 15 in. X 10 in. X 1 in. baking pan, uncovered for 20 minutes for spicy flavor, 30 minutes for medium flavor, and 40 minutes for mild flavor. Serve with dip.

Chocolate Pop Corn

Cindy sent me a check for something that I purchased for her and the check was wrapped in a piece of paper, with this recipe on it. No note, no comment, just the recipe. Let's see if it is as good as it sounds.

1 Cup sugar
1/2 Cup white syrup
1/2 Cup water

Boil til it threads then add, 2 T cocoa or 2 squares chocolate and 1 T butter.

Stir until chocolate is melted.
Pour over 3 quarts of popped corn.
Cool.
Eat

Netter's BEST EVER Blondie Cookie Bars

These turn out nice and thick and super good. Sam has me making them atleast twice a month for his school bake sales and this week I made two batches.


1 Cup sugar
1 Cup brown sugar
2 Cups flour
1 Cup oats
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp vanilla
1 Cup oil...I use butter flavored Crisco for extra heart clogging power
3 eggs
1 Cup chocolate chips

Cream oil with sugars, add eggs and vanilla. Mix dry ingredients and add slowly to mixture. Spread in greased and floured 11 x 15 x 1 ince cookie pan. Bake at 350 degrees for 15 minutes. Cool and cut into bars.

**Note: I use a 9 x 13 glass baking dish and cook for 225-30 minutes, checking the center with a tooth pick to see if they are done. They are nice and thick, super yummy and great for dipping in milk.

Southwestern Chicken Skillet

I kind of made this up with a little help and Sam says its a keeper.

1 Tbsp oil
4 small boneless skinless chicken breast halves (1 lbs)
1 14 1/2oz can of Del Monte Diced tomatoes with zesty mild green chilies
1 pkg (10 oz) frozen corn
1 pkg McCormick Enchilada Sauce Mix (1.5 oz)
2 Cups Minute brown rice, uncooked ( I actually used Uncle Ben's 14 oz box today)
1/4 cup of shredded Cheese (I use 4 cheese Taco mixture)

Heat old in a large nonstick skillet on medium-high heat. Add chicken: cover. Cook 4 minutes on each side or until cooked throught. (170 dergees F)

Remove chicken from skillet: set aside. Add 2 cups of water, can of tomatoes with chilies, and corn to skillet: mix well. Bring to a boil.

Stir in rice. Reduce heat to low; cover. Simmer 5 minutes. Top rice mixture with the chicken; sprinkle with cheese. Cover; simmer an additional 5 minutes or until the cheese is melted.

**If you use reduced fat cheese this dinner is low in both calories and fat. Ofcourse I add some reduced fat sour cream for fun...so that adds a little bit back in.

Amy "Foe" Bender's Sour Cream Potatoes

This is a yummy recipe but its not the most heart friendly. They are worth the indulgence though...trust me! I harassed poor Amy until she coughed up this sucker!

2 sticks of butter
2 cans of cream of chicken soup
half a yellow onion- finely chopped
2 pints of sour cream
1/2 to 3/4 big bag of hash browns, thawed
1 tsp salt
1/2 tsp peper
3 bags of cheddar cheese

Mix together and bake at 350 degrees for 45 minutes to 1 hour, until a little brown on the top. Makes a 9 X 13 pan and a little extra.

Pasta and Crab Salad

4 1/2 C. uncooked tricolor spiral pasta ( or can use regular macaroni-not as pretty, but....)
1-(16 oz) pkg. Imitation crabmeat, flaked or cut in chunks (I prefer chunks)
1/2 C. chopped celery
1/2 C. chopped green pepper
1/2 C. chopped onion
1/2 C. mayonnaise (can use fat free or reduced fat)
1/2 C. ranch dressing (can use fat free or reduced fat)
1 teaspoon Dill Weed

Cook pasta, drain and rinse in cold water. Place in bowl, add crab meat, celery, onion, and green pepper. In small bowl, combine mayo, ranch dressing, and dill weed. Pour over pasta mixture and toss. Refrigerate for at least 2 hours before serving. Makes 10 servings.
{I used the fat free versions for the salad at the fish fry.}

Tex-Mex Black Beans

1- 16 oz. can black beans (drained and rinsed)
1 15- oz can whole kernal corn (drained and rinsed)
1/2 C. (from a jar) "chunky salsa"
1-2 teaspoons ground cumin (I use 2)
Juice of 1 lime
1 Tablespoon Olive Oil
Salt and Pepper to taste
Mix all together. Can be used as a side dish or as a dip for chips

That'sa gooda meata balla!

OK, people, prepare yourself for a great dish. I made it for Sam and he proclaimed it a keeper. I have to admit, the are as good cold as they are hot out of the oven. We have to thank my friend Sue over at Good Yarns for this recipe. Best of all, its easy. Super easy, my favorite kind of recipe!

Since my friend posted this recipe, I'll share it with everyone:

Meatballs:
1 lb hamburger
1 c oatmeal
salt & pepper
chopped onion
2 eggs

Mix all together, then form into meatballs.

Sauce:
1 can tomato soup
1 c brown sugar
1 1/2 tsp worchestershire sauce
3 tblsp vinegar
1 tblsp mustard

Mix well, drizzle over meatballs. Bake at 350 degrees for 1 hour.

I served them with rice and french cut green beans. This is a simple but good meal that will please even the self-proclaimed fussy eaters. Enjoy!

Ziploc Breakfast

My friend Amy sent this to me...I had to share it!
ZIPLOC OMELET (This works great !!! The best part is that no one has to wait for their special omelet !!!)

~Have guests write their name on a quart-size Ziploc freezer bag with permanent marker.
~Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them. ~Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc. Each guest adds prepared ingredients of choice to their bag and shake.
~Make sure to get the air out of the bag and zip it up.
~Place the bags into rolling, boiling water for exactly 13 minutes.
You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.

~Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed. Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece.

Saur Kraut Cassarole

Slice up 5-6 potatoes and place in a hot pan with a little bit of oil. Add 1-2 pounds of hamburger and cook until everything is done. When potatoes and hamburger is done, then add 1 can of green beans and 1 can of kraut, mix and simmer until beans and kraut are cooked. (You may not need to add any oil at all depending on the hamburger that you use.



This is the best.

My Chicken Marinade

I got the idea from this off of Rachel Ray's 30 Minute Meals.

Take some peanut butter and put it in a bowl and microwave it for 20 seconds. After you do this, then you add soy sauce, balsamic vinegar, red wine vinegar, Tabasco sauce, and season salt. Mix all of this together and then coat your chicken breasts in this and grill. I loved it, but Danielle had to put steak sauce on hers.

OREO Triple Layer Chocolate Pie

32 OREO Chocolate Sandwich cookies, divided (about 3/4 of 1 lb.2 oz bag)
1/4 Cup (1/2 stick) butter or margarine, melted
2 Cups cold milk
2 pkg. (4 -serving size each) Jell-o Chocolate Flavor Instant Pudding & Pie filling
1 tub (8 oz) Cool whip whipped topping, thawed, divided

Finely crush 24 of the cookies; mix with butter. Press firmly onto bottom and up sides of 9" pie plate
Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until blended.(Mixture will be thick)

Spoon 1 1/2 Cups of the pudding into crust. Gently stir 1/2 of the whipped topping into remaining pudding; spread over pudding layer in crust. Chop remaining 8 cookies, stir into remaining whipped topping. Spread over pie.

Refrigerate 4 hours or until set.

Can use reduced fat Oreo cookies and sugar free Jell-o puddings and Cool Whip..

My Pop's Popcorn Balls

Everyone knows that I am picky when it comes to popcorn balls. I like the old fashioned kind not those gross, sticky kind that most people make. This is by far the best recipe for popcorn balls ever....Just ask my Pop.

2 1/2 quarts popped corn
1 Cup sugar
1/2 teaspoon salt
1/2 Cup water
1/2 teaspoon vanilla
1 teaspoon vinegar
1/4 Cup light corn syrup

Combine in a heavy saucepan; sugar, water, corn syrup, salt and vinegar.
Stir over heat til sugar is dissolved. Cover; bring to a boil and let boil briskly for 3 minutes. Uncover, insert candy thermometer and cook mixture to hard ball stage (260 degrees.) Remove from heat. Stir in vanilla. Pour slowly over popped corn, stirring to coat each kernel. Immediately form into balls; handle gently to avoid packing balls. Use buttered hands if necessary.

Makes 12- 2 1/2" diameter balls.

Cousin Denise's Strawberry Spinach Salad

2 tblsp sesame seeds
1 tblsp poppy seeds
½ C white sugar
½ C olive oil
¼ C white distilled vinegar
¼ tsp paprika
¼ tsp worstershire sauce
1 tblsp minced onion

*whisk above in bowl and chill for 1 hour

10 oz fresh spinach
1 qt fresh strawberries – sliced

*Mix all, refrigerate for 10-15 minutes before serving.

Babe Ruth Bars

3/4 Cup Butter or Oleo
1 Cup brown Sugar
1/2 Cup white syrup
5 Cups oatmeal
1/2 Cup peanut butter
1 package chocolate chips

• Melt butter, brown sugar and syrup in a saucepan and remove from heat.
• Pour over 5 Cups of oatmeal and mix well. Press in a 9x13 cake pan.
• Bake at 350 degrees for 12 minutes.

Then...

• Melt together 1/2 Cup peanut butter and 1 package chocolate chips.
• Mix well and spread over oatmeal mixture.
• Chill for 2 hours and cut.

Mom's Butter Cookie press recipe

Mom's Butter Cookies

1 Cup butter

1 Cup sugar

1 1/2 teaspoons vanilla

2 eggs, unbeaten

3Cups sifted flour

1/4 teaspoon salt

• Cream together; butter, sugar and vanilla. Add eggs, beat well. Add flour and salt. Mix until blended. Press onto ungreased cookie sheet. Bake at 400 degrees for 10-12 minutes.
• If the dough is too soft to press, put it in the fridge for 15-20 minutes.
• ***Frosting- use powdered sugar, enough milk to be spreadable. Cream of Tartar will cause it to set up so they won't stick together later if you stack them.

Crunchy Chicken Fingers

4 medium skinless, boneless chicken breasts
1/2 cup sour cream
1 Tbsp lemon juice
1 1/2 tsp. Worchestershire Sauce
1/2 tsp Paprika
1/8 tsp celery salt
1/8 tsp black pepper
1/2 8 oz package of seasoned stuffing mix, coursely crushed
2 Tbsp melted butter


1. Cut chicken up into 3/4 inch strips; set aside. In a shallow bowl combine sour cream, lemon juice, Worchestershire sauce, paprika, celery salt, and black pepper.

2. Dip chicken strips into sour cream mixture; coat with crushed stuffing mix. Arrange strips in a large shallow baking pan. (Pieces should not touch)

3. Bake, uncovered, at 375 degrees about 25 minutes until chicken is done, ratate pans after 15 minutes.

The only thing that I would maybe change is that I would turn the chicken after 15 minutes. This is excellant. You can double this recipe and take it to a family dinner.

Grandpa's Thanksgiving Stuffing

2 loaves of Italian bread, broken up and dried out (do the day before)

1 to 1 1/2 pounds butter ( I used 6 sticks)

large bunch of celery, grated

4 large white onions (can be vidalia)

poultry seasoning to taste (2 to 4 tablespoons)

pepper to taste

salt- only if using unsalted butter

chicken broth if necessary (can use cubes dissolved in boiling water, 1 cube to 1 cup)

--Cook on low heat the onions, celery, and butter. Start with a pound of butter and add other sticks as needed. Keep covered. Cook for several hours until celery and onion are very soft. Add seasonings, cook for about 5 minutes more then stir into the bread. If the mixture isn't moist, add chicken broth until it is moist. Store in fridge until you stuff your turkey. Be sure to rinse your turkey before stuffing it. Bake until golden.

**If you prefer not to stuff the turkey bake in a casserole dish until done. I added sweet sausage crumbled into the mixture before baking...Yummy!

Triple Chocolate Crock Pot Mess

I got this recipe from Deanna. It's Easy and very yummy. Its best when served with either Cool Whip of Ice Cream. It also Freezes well but the best part is that it is made in a crockpot.

1Package of Chocolate cake mix
1 package of Chocolate instant pudding
1 package of chocolate chips
1 cup of water
1 pint of sour cream
3/4 Cup oil
4 eggs

Stir together, spray pot, pour in ingredients, cook on low for 6-8 hours.
Pulls away from sides when done. Spoon into bowls when ready to pig out.

Zucchini Brownies

2 Cups Sugar
3/4 Cup Butter
4 Eggs
2 Cups Flour
1/2 tsp. Cinnamon
1 tsp. Baking Soda
2 tsp. Baking Powder
2 Cups Grated Zucchini

Cream sugar and butter until light and fluffy than add eggs beat well. Sift dry ingredients together and add to the creamed mixture. Add zucchini and stir well. Grease and flour 2 9x13 pans. Bake @ 375 degrees for 25 minutes. LOL, that is a funny way to hold a Zucc, isn't it...lol! By the way this is a Tisha Kuhl recipe...thanks little sister!

 

Portuguese Fish Stew

This is a hearty main-course dish that could be served to friends with bread, cheese, and fruit. I especially like it with orzo, a tiny grandular pasta that looks just like rice. (4 to 6 servings) This is Jim Leach's *adapted recipe.

28- ounce can Redpack whole tomatoes in puree or
2 small onions, sliced
5 cloves garlic, chopped
6 leaves fresh basil, or 1 teaspoon dried basil...more if you wish.
salt and freshly ground black pepper
*(a few dashes of tabasco sauce if you wish...for a little zing)
4 tablespoons olive oil
4 Cups chicken stock
1 pound peeled cooked shrimp
1 pound fresh tuna, cut into 1/4 inch strips
1 cup orzo

In a very large pot, cook the tomatoes, onions, garlic, basil and pepper over medium heat for 20 minutes, stirring frequently. Add the oil. Use a food processor to process the sauce and return it to the pot. Add the chicken stock, bring to a boil, and let it simmer for 10 minutes. The soup can be done ahead of time at this point.

When you are ready to serve the soup, bring it back to a boil. Put in the shrimp and turn off the heat immediately.

Cook the orzo in boiling water. In the bottoms of each soup bowls, put a large spoonful of cooked orzo. Place *raw tuna on top of orzo and ladle the HOT soup over the top of the portions. the heat from the soup will cook the tuna, don't worry about it....it tastes great. You will like it. I promise, its nothing like sushi.

Bruschetta

I got this recipe from Jim and Jean Leach, however I make it from memory. Ylenia made it for me in Italy, except they use a different type of bread. This is great to use up all those extra garden tomatoes.

10 plum tomatoes, diced
3 cloves garli, minced
3/4 Cup fresh basil leaves , coarsly chopped
1 teaspoon fresh lemon juice
1/3 Cup extra-virgin olive oil
(J & J put in a little chopped, sweet onion for extra punch)
salt and pepper to taste
French or Italian Bread slices

In a medium bowl, mix all ingredients except the bread; set aside. Toast slices of breadd. Serve tomato mixture, room temperature in a bowl with a spoon and lots of toasted bread slices. Enjoy

Harry Potter recipe's

I borrowed these from Danielle's site. I thought it was a really cute idea.

Harry Potter recipes

Butterbeer! It warms you up AND tastes great. Now in take-away form from The Three Broomsticks. (Many thanks to Melissa for this recipe!)Ingredients:
1 cup (8 oz) club soda or cream soda
½ cup (4 oz) butterscotch syrup (ice cream topping)
½ tablespoon butter Directions:Step 1: Measure butterscotch and butter into a 2 cup (16 oz) glass. Microwave on high for 1 to 1½ minutes, or until syrup is bubbly and butter is completely incorporated.Step 2: Stir and cool for 30 seconds, then slowly mix in club soda. Mixture will fizz quite a bit.Step 3: Serve in two coffee mugs or small glasses; a perfectly warm Hogwarts treat for two!Step 4: Tell us how this recipe is on the feedback form.


Ton-Tongue toffee just for you, though we promise it's been anti-jinxed to keep your tongues small! (Many thanks to Rachel for this recipe!)Ingredients:
2 cups sugar
8 tablespoons of butter
½ teaspoon vanilla extract (or imitation)
1½ cups water
Additionally, a candy thermometer is required Directions:Step 1: In a medium saucepan, mix all ingredients and melt over medium heat until sugar is completely dissolved.Step 2: Without furter stirring, boil until mixture reaches 290°F on your candy thermometer.Step 3: Pour mixture into a greased or buttered 9"x12" pan and let cool until almost firm to the touch.Step 4: Score surface into 2" squares with a sharp knife, but do not cut completely.Step 5: When cool, break into pieces (this should be easier if toffee was properly scored).Step 6: Enjoy! Makes 1¼ pounds of toffee.

Treacle Fudge is a sweet treat from Mrs. Weasley or a tooth-breaker from Hagrid. Be sure yours doesn't get too hard! (Many thanks to Aurora for this recipe)Ingredients:
½ cup light cream or evaporated milk
¾ cup firmly packed brown sugar
¼ teaspoon salt
4 ounces of unsweetened chocolate
2 tablespoos unsalted butter
1/3 cup molasses Directions:Step 1: In a large bowl, mix cream, brown sugar and salt together.Step 2: In a saucepan, melt the chocolate and butter together. Remove from heat and add molasses.Step 3: Add the chocolate mixtures and cream mixtures together. Pour mixture into a pan and let cool.Step 4: Cut into squares after cooled and serve. Enjoy!

Pumpkin Juice, a favorite for feasts at Hogwarts that you can now take home with you!Ingredients:
2 cups of pumpkin, chopped up into chunks
2 cups of apple juice
½ cup of pineapple juice
1 teaspoon of honey (more or less to your liking
Cinnamon, Ginger, Nutmeg and/or Allspice (all ground, to taste) Directions:Step 1: Juice the pumpkin pieces by squeezing through a cheesecloth or using a juicer if you have one.Step 2: Pour the pumpkin juice, apple juice and pineapple juice into a blender.Step 3: Add the honey (we recommend you start with 1 teaspoon, as you can add some later!) to the juices and blend thoroughly.Step 4: Add your spices (to taste). This might take some experimentation to get right.Step 5: Chill your pumpkin juice or serve iced and enjoy!

Just a little something to make you hungry. Yum...it was really good. 

Clarance and Evelyn Kaster at a family reunion in June of 1992. Grandma Evelyn is the maker of the famous lumpy mashed tater recipe. 

Grandma Evelyns Lumpy Mashed Taters....

I was talking to Cindy the other day and we started discussing silly stuff. Some how, Grandma Kaster's lumpy mashed potatos came up. We were laughing, especially when we said we missed them and Cindy admitted to making lumpy taters sometimes just to remind her of Grandma. I You know, I go out of my way to make my mashed potatoes as smooth and creamy as I can....BUT, when I miss a little lump and discover it in my mouth, I think of Grandma, her 8 kids and tons of Grandchildren. No wonder she had lumpy taters, who had time to mash with a bunch of crazy offspring running around.

Netter's Risotto

People are always asking me for this recipe. I know why...it's good and it's easy. Yeppers, two of my favorite words in one sentence. (That refers to more than just food.) LOL. You must try this dish. It freezes really well, so keep that in mind.

Broccoli, Chicken, & Parmesan Cheese Risotto


5 ½ Cups (44 fl.oz) Chicken Stock or Broth

2 Tablespoons olive oil

1 yellow onion, chopped

Sliced fresh mushrooms- as many as desired

4 Cups (12 oz) broccoli florets

1 ½ Cups (10 1/2 oz) Arborio Rice/ Risotto Rice

1 Cup (4oz) grated parmesan cheese, plus additional cheese for serving.

Chicken tenders, cubed

Salt and Pepper to taste...actually, I never add salt because I think it is salty enough with the stock.

Pour the stock into a saucepan and bring to a boil. Add cubed chicken and cook until done. Adjust heat to keep broth hot but not boiling.

In a large heavy saucepan, over medium-low heat, warm the olive oil. Add the onion and sauté until translucent- about 5 minutes.

Add rice and stir until white spots appear in the center of the grains- about 1 minute.

Add a ladle of stock at a time, ladle by ladle as needed. Cover, simmer….stir, add stock…cover, simmer, ECT. Add chicken, broccoli, and mushrooms. Continue until broccoli and rice are tender. Remove from heat, stir in parmesan cheese.

It’s that easy.

Grandma's Sauerkraut and Dumplings

This recipe came from the care home. It is an old bohemian recipe that was a favorite of the residents. I did not think that I would like this, but it was very good. I also like this fixed without the dumplings and cut up polish sausage put in instead. The cooks at the care home swears that Bush's kraut is the best.

1 large can of sauerkraut
1 apple peeled and diced
1 small onion diced
2 stalks of celery diced
A bit of caraway seed
Sugar to taste
Water to cover

2 eggs
1/2 C. milk
2 C. flour
3 tsp baking powder
1/2 tsp. salt


Simmer kraut, onion, celery, apple, caraway seed, and sugar with enough water to make kraut juicy. Cook until apples and celery are tender. (Make sure that you cook in a large kettle)

Beat eggs into a bowl and add milk. Sift the dry ingrediants into the beaten eggs and milk. This makes a rather stiff dough. Drop by teaspoon onto the juicy, bubbling kraut. Cover tightly for 10 minutes. VERY IMPORTANT: LID MUST NOT BE REMOVED UNTIL THE 10 MINUTES HAS ELAPSED SO THAT THE DUMPLINGS WILL BE TENDER. Remove one dumpling at the end of 10 minutes and tear in half with two forks. If a bit raw in the center, boil for a few more minutes. Tear all of the dumplings in half with 2 forks when removing them from the kettle and put into a serving bowl. Place kraut in another bowl. May smother dumplings with kraut. This is good with pork. You can add polish sausage instead of dumplings.

Snicker Apple Salad

Another very yummy recipe from Good Shepherd. If this sets over night it tastes a little like Kahlua.

1 8 oz container of Cool Whip
1 8 oz. container sour cream
6 apples chopped
4 snicker bars chopped, can use more

Mix together, refrigerate and serve.

Fresh Salsa

I make this every summer for the people that come into the Outpost. They all love it. I do not measure anything. It is one of those throw together recipes that depends on your taste and how much that you want to make.


You will need to dice several tomatoes and then add diced onions, cucumbers, bell peppers(any color), raddishes, and jalepeno peppers add everything to the tomatoes and then add cilantro, vinegar, and lime juice. Again it depends on your taste. Everyone in Summerfield likes it very hot so I add quite a few jalepenos. You can also add chopped zucchini and a variety of other peppers. Serve cold with tortilla chips. This will store in the refrigerator for several days.

Grandma Kaster's Refrigerator Pickles

Grandma Kaster popped into my head out of the blue today. I'm not sure what made me think of her, but I have a friend that says when that happens they are near, checking up on you. (Thank goodness I never think of them when I'm getting lucky...I'd probably become a nun, even though I'm not Catholic...lol.) Anyway,I suddenly got a craving for her fridge pickles. Try some.

Refrigerator Pickles

2 C. Sugar
1 C. Vinegar- (or more)
1 Tbsp. canning salt
1 tsp. mustard seed
1 tsp. celery seed
1 C. onions -sliced thin
7 C. pickles -sliced 1/8"- 1/4 " thick

Let sit for 4-5 days.

Peach Tapioca Salad

2 boxes of vanilla tapioca pudding
1 small box of peach jello
1 small can madarin oranges
1 small can peaches
1 container of Cool Whip
2 3/4 c. liquid, use juice from fruit and water

Cook the liquid and 2 boxes of tapioca pudding until thick. Add box of peach jello. Stir until blended and then cool. Add fruit and Cool Whip and mix together. Chill and serve.

LaDonna's Fruit Bread Pudding

I am not fond of bread pudding, but this was a recipe created by LaDonna Thomas the former dietary supervisor of Good Shepherd Village. This is Awesome.

16 slices of dry bread, cubed
2 c. sugar
4 eggs
3 c. milk
2 tsp cinnamon
1/2 tsp salt
2 T. vanilla
1 can of fruit pie filling (I prefer peach)

GLAZE
1/2 c. sugar
1/4 c. butter
2 T. milk
1/4 tsp vanilla

Put bread pieces in bottom of pan. In a bowl, beat eggs, sugar, milk, cinnamon, salt, and vanilla until foamy. Pour over bread. Then put pie filling over the mixture and bake 50 minutes at 350^. After it is done, mix all of the glaze ingrediants together except for the vanilla and heat to a boil. Remove from heat and add 1/4 tsp vanilla and mix well. Drizzle over the bread pudding.

Simple Poppyseed Bread

This is the only good thing that I walked away from New Canaan with. It's quick, in case you need something in a hurry. It's mopre of a cake than a bread but that is how Dede worded the recipe, so who am I to change it.

1 package yellow cake mix
1 package toasted creamy coconut pudding (Royal)***
1/2 C. oil
1/2 C. poppyseeds
1C. hot water
4 eggs- beat together

1. Grease loaf pans
2. Bake at temp. Indicated on the cake mix package (-around 350 degrees probably-)
3. 3 loaves 45 minutes, 2 loaves 30 minutes...check to see if they are done by inserting a pick, if it comes out clean, you are good to go.
4. ***Substitute lemon pudding for Lemon Poppy Seed Bread.***

Runza Casserole

The Runza Cassarole and Butterfinger Dessert is a recipe that LaDanna made at the care home. Anything she makes is delicious. The taco soup is somthing that I decided to make. It is soo good.
RUNZA CASSEROLE
2 tablespoons vegetable oil spread
1 pound lean ground beef
1/2 cup onion (chopped)
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
2 cups cabbage (chopped)
1 can low sodium mushroom soup
2 cans crescent rolls (eight per package
1 eight ounce package shredded cheddar cheese
1 eight ounce package shredded mozzarella cheese

Melt vegetable oil spread in skillet. Brown hamburger in spread. Add onion, salt, pepper, and garlic. Add cabbage and cook until tender. Stir soup into hamburger. Press eight rolls into bottom of 9 X 13 glass baking dish. Pour hamburger mixture on rolls. Top with both cheeses. Cover with eight more rolls. Back at 350 for 20 minutes.Makes eight servigs. 370 calories per serving.


Taco Soup
"Taco soup. It's really easy, cheap and delicious. Great for last minute dinner decisions! Serve with tortilla chips and shredded cheddar cheese on top, if desired." Original recipe yield: 8 servings.


INGREDIENTS:
1 pound ground beef
1 onion, chopped
4 cups tomato juice
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can kidney beans
1 (8 ounce) can tomato sauce
1/2 (1.25 ounce) package taco seasoning mix
DIRECTIONS:
In a large pot over medium high heat, combine the ground beef and the onions. Saute for about 5 minutes, or until onions are tender. Add the tomato juice, corn, beans, tomato sauce and taco seasoning. Stir well and heat throughout, but do not boil.

BUTTERFINGER DESSERT
2 c Graham cracker crumbs
1 c Soda cracker crumbs
1/2 c Butter; melted
1 pk Instant vanilla pudding
1 pk Instant butterscotch pudding
2 c Milk
1 qt Vanilla ice cream
8 oz Cool Whip
4 Frozen Butterfingers

Combine cracker crumbs and butter. Press 2/3 into bottom of 9 x 13 pan. Combine puddings and prepare using only 2 cups of milk. Blend in the softened vanilla ice cream. Beat until smooth. Pour over crumb mixture. Freeze until partly firm. Remove and cover with Cool Whip. Crush candy bars and mix with remaining 1/3 cup crumb mixture. Sprinkle on top of cool whip. Refrigerate -DO NOT FREEZE- several hours.

Nett's Quickie Quiche

This is a simple one. If you make your own pie crusts, stick some cheddar cheese and poppy seeds in the mix for an added trill. hehehe! If you are lazy, you can use a pre-made pie crust like the roll out kind that Pillsbury makes. They are nice and flaky and not too thick. No need for a special baking dish, just use a glass pie plate.

1/4- 1/3 lbs of cheddar cheese, grated
1- 1 1/2 cups of chopped broccoli
3 Tbsp. onion
1/2 cups bacon (cooked, drained, chopped)
milk
3 eggs

1. Saute onion and broccoli in 1-2 tbsp of butter or olive oil, add to uncooked pie crust.
2. Add bacon, put cheese in pan on top of the cheese.
3. Beat together 1 cup of milk and 3 eggs, pour it over the cheese in the pie crust
4. Bake for 35-40 minutes at 375 degrees.

* You can add any ingredients that you think would be tasty together. I like to add mushrooms or asparagus. These freeze well too, so you can make them ahead of time and put them away for a future meal.

Pasta with Tomato and Lime Sauce

I made this last night because I wanted something different and lite. It seems to be a hit.

Serves 4

1lb (450g) very ripe tomatoes, peeled and chopped.
1 small bunch of tender, spinach leaves, torn
4 cloves garlic, crushed
grated rine of 1/2 lime
juice of 2 limes
1/4 chili sauce (I left this out because I don't like hot stuff...but nobody thought it was bland)
12 oz (250g) thin spaghetti (angel hair/capellini)
salt and pepper
freshly grated Parmesan cheese, for serving

1. Combine the tomatoes, spinach, garlic, lime rine and juice,and chili sauce. Stir well to mix. Set aside for 20-30 minutes.

2. Cook the pasta in a boiling salted water until just tender (check package directions for timing). Drain and return to the pan.

3. Add the olive oil and tomato and lime sauce to the pasta. Toss well together. Season with salt and pepper. Add Parmesan cheese to taste, toss again and serve.