tag:blogger.com,1999:blog-15826522151290469612024-02-18T21:12:44.293-08:00"The House of Fat"Moms show their love in many ways. Our mom showed her love through food. We didn't pay attention to fat content, calories or even appearance. But we did enjoy the taste of mom's home-cooked meals, especially the desserts we had every night after the dinner meal! This blog is dedicated to preserving the memories along with the recipes of our childhood home.Unknownnoreply@blogger.comBlogger46125tag:blogger.com,1999:blog-1582652215129046961.post-84987001240448105272012-07-05T13:04:00.005-07:002012-08-19T22:14:24.942-07:00Whoopie Pies<em>This was the original "homemade oreos" recipe we used to make in Maine. (Elena, especially used to make them.) We just found the recipe and tried them again. They were a hit but we did not like the filling that came with the recipe. We traded it out with a powdered sugar, butter filling. You can also use the powdered sugar, cream cheese filling that is with the homemade oreo recipe on this blog.<br /></em><br />1/2 cup cocoa<br />2 cups flour<br />1 1/2 tsp. baking soda<br />1/2 tsp. baking powder<br />1/2 tsp. salt<br /><br />1/2 cup shortening<br />1 cup sugar<br />1 egg<br />1 tsp. vanilla<br />1 cup milk<br /><br />Combine the first five ingredients in a sifter. Cream the shortening and sugar. Add the egg, vanilla and milk to the sugar mixture and combine. Sift in the dry ingredients and mix well. Drop by teaspoon onto greased cookie sheet. Bake at 350 degrees for 12-15 minutes.<br /><br />Let cool and then add a filling between two cooled cookies (see entry for February 1, 2010 for the cream cheese, powdered sugar filling).Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1582652215129046961.post-7679689543573634002011-12-12T14:52:00.001-08:002011-12-13T23:17:48.481-08:00Golden Graham Goodness!!<span style="font-style:italic;">So easy to make and it is super addictive and yummy!! Great VT gifts or neighbor gifts!--Elena</span><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGtUomXyolc7_oDwzbYkpNTktm_n_eX4rtOFi_Kq6RRs4aKhLY33fHyO89mxL-KeQ3tl0TQ8pmvGn0OdEnydCHoWIVzmXdmLrpjdi6HO728JjlOJpjaHz97zc9b1juU_lBGmB8OeR4Um8/s1600/goldengrahms.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 272px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGtUomXyolc7_oDwzbYkpNTktm_n_eX4rtOFi_Kq6RRs4aKhLY33fHyO89mxL-KeQ3tl0TQ8pmvGn0OdEnydCHoWIVzmXdmLrpjdi6HO728JjlOJpjaHz97zc9b1juU_lBGmB8OeR4Um8/s400/goldengrahms.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5685378915291022082" /></a><br /></div><div>1 c butter</div><div>1 c corn syrup</div><div>1 c sugar</div><div><br /></div><div>Heat until boiling and then boil 3 minutes</div><div><br /></div><div>Put in large bowl</div><div>3 cups corn chex</div><div>3 cups rice chex</div><div>1 box golden grahams</div><div>1 cup slivered almonds</div><div>1 bag coconut</div><div><br /></div><div>Mix and then pour the syrup mixture over and stir. Pour out on wax paper and spread out. When dry, break into sections and eat it our put it in a cute bag and give it away!!</div><div><br /></div><div><br /></div><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1582652215129046961.post-5734402326391375442011-11-21T10:52:00.001-08:002014-04-06T07:03:50.403-07:00"Grandma's Farmhouse Brine"<span style="font-style: italic;">Nichole made the Turkey for the 2011 Merrill Thanksgiving dinner and this is how she did it. Everyone loved it!</span><br />
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2 cups kosher salt</div>
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3 Tabl poultry seasoning</div>
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3 Tabl onion powder</div>
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1 Tabl black pepper</div>
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4 quarts vegetable broth</div>
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2 quarts water</div>
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3 cups cranberry juice (I used more like 6 or 7)</div>
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Fresh sage, rosemary, and thyme</div>
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Stir salt and seasonings together in large stockpot. Pour in vegetable broth, water, and cranberry juice. Tie some of the fresh sage, rosemary, and thyme together and add to stockpot. Bring to a boil. Reduce heat to med-low and simmer for 20 min. Then cool to room temperature. To use, submerge turkey into cooled brine and refrigerate for at least 16 hours. (I double bagged my 21 lb turkey and set it in the fridge just in the bags). Drain and rinse with cold water and pat dry; then place the rest of the fresh herbs inside the cavity of the turkey and cook at 325 for 4 1/2 to 5 hours. (Ours was done at 4 1/2 hours). Dad raved about the flavor and how moist it was. Everyone said it was the best!!</div>
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Boziehttp://www.blogger.com/profile/17150131557420155541noreply@blogger.com0tag:blogger.com,1999:blog-1582652215129046961.post-31415863369714409592011-10-07T05:12:00.000-07:002011-10-07T05:18:26.410-07:00Cinnamon Bread!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo8_kVQyyGfb6mWzEAyiWA65smA5FXznLMOWgGch27k2b7QYXpdA4iv3JJEhNPiX15vCbLXifjcfmP_u6agk9PBBlqgvT-JmAVdU9NBa0VEETfuQDVon6-Mi4ayntwzviEcEMOVriBHeY/s1600/cake.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo8_kVQyyGfb6mWzEAyiWA65smA5FXznLMOWgGch27k2b7QYXpdA4iv3JJEhNPiX15vCbLXifjcfmP_u6agk9PBBlqgvT-JmAVdU9NBa0VEETfuQDVon6-Mi4ayntwzviEcEMOVriBHeY/s400/cake.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5660722275570422866" /></a>Made this for seminary this morning. They all said it was delicious. I like how you usually have all the ingredients so it is an easy breakfast treat!<br /><span class="Apple-style-span" style=" ;font-family:arial, sans-serif;font-size:medium;"><table class="Bs nH iY" cellpadding="0" style="position: relative; -webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-collapse: collapse; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); width: 1488px; background-position: initial initial; background-repeat: initial initial; "><tbody><tr><td class="Bu" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; vertical-align: top; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-family:arial, sans-serif;"><div class="nH if" style="padding-top: 0px; padding-right: 0px; padding-bottom: 1px; padding-left: 0px; "><div class="nH"><div class="nH hx" style="color: rgb(0, 0, 0); padding-top: 4px; padding-right: 8px; padding-bottom: 4px; padding-left: 8px; "><div class="nH"><div class="h7 ie" style="clear: both; padding-bottom: 0px; "><div class="Bk" style="position: relative; margin-bottom: 10px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: rgb(239, 239, 239); border-right-color: rgb(239, 239, 239); border-left-color: rgb(239, 239, 239); border-bottom-color: rgb(226, 226, 226); border-top-width: 0px; border-top-left-radius: 7px 7px; border-top-right-radius: 7px 7px; border-bottom-right-radius: 7px 7px; border-bottom-left-radius: 7px 7px; width: 1239px; "><div class="G3 G2" style="padding-top: 3px; background-color: rgb(255, 255, 255); border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-right-color: rgb(188, 188, 188); border-bottom-color: rgb(188, 188, 188); border-left-color: rgb(188, 188, 188); border-top-width: 1px; border-top-style: solid; border-top-color: rgb(188, 188, 188); border-top-left-radius: 7px 7px; border-top-right-radius: 7px 7px; border-bottom-right-radius: 7px 7px; border-bottom-left-radius: 7px 7px; "><div><div id=":9f"><div class="HprMsc mNrSre"><div class="gs"><div id=":9d" class="ii gt" style=" margin-top: 5px; margin-right: 15px; margin-bottom: 5px; margin-left: 15px; padding-bottom: 20px; position: relative; z-index: 2; font-size:13px;"><div id=":9e"><div bg="" style="color:#FFFFFF;"><div><span style=" color: rgb(51, 51, 51); line-height: 19px; font-family:'Cherry Cream Soda';font-size:14px;"><div style="width: 648px; font-size: 14px; line-height: 1.5; ">Cake:<br />3 c. flour<br />1/4 tsp.salt<br />1 c. sugar<br />4 tsp. baking powder<br />1 1/2 c. milk<br />2 eggs<br />2 tsp. vanilla<br />1/2 c. butter, melted<br /><br />Topping:<br />1 c. butter, softened<br />1 c. brown sugar<br />2 Tbsp. flour<br />1 Tbsp. cinnamon<br /><br />Mix everything together except for the butter. </div><div style="width: 648px; font-size: 14px; line-height: 1.5; ">Slowly stir in the melted butter and pour into a greased 9x13 pan. </div><div style="width: 648px; font-size: 14px; line-height: 1.5; ">For the topping, mix all the ingredients together until well combined.</div><div style="width: 648px; font-size: 14px; line-height: 1.5; "> Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.<br /><br />Glaze:<br />2 c. powdered sugar<br />5 Tbsp. milk<br />1 tsp. vanilla<br /><br /><br />While warm drizzle the glaze over the cake.</div></span></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></td></tr></tbody></table></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1582652215129046961.post-32691550072853644512011-09-22T10:28:00.000-07:002011-09-22T10:48:52.367-07:00Tortilla and Black Bean Pie<span style="font-style:italic;">"My girlfriend introduced this recipe to our family and it was surprisingly delicious! It's not one that I would have selected based on the picture or on the list of ingredients but the flavors go great together!"--Elnora</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQSHoEv8A8KuT_2FCPYkW4NXs58Z0wSoxCXX0BZuOf63BkSV7TQdD777CjF4j229r9U_EvJEAoZUG_SkXhcK8KXvb6Sx_Tku2XwK8C3YaaR7luC6huRHTGCaJ_OBQlgRp7PEh1YX0uKUY/s1600/tortillapie.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 273px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQSHoEv8A8KuT_2FCPYkW4NXs58Z0wSoxCXX0BZuOf63BkSV7TQdD777CjF4j229r9U_EvJEAoZUG_SkXhcK8KXvb6Sx_Tku2XwK8C3YaaR7luC6huRHTGCaJ_OBQlgRp7PEh1YX0uKUY/s400/tortillapie.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5655237711443404178" /></a><br /><br /><br />4 flour tortillas (10 inches)<br />2 Tbsp. olive oil<br />1 large onion, diced<br />1 jalapeno chile, minced (remove seeds and ribs for less heat)--I used about 1/2 of a chile<br />2 garlic cloves, minced<br />coarse salt and freshly ground pepper<br />2 cans (15 oz. each) black beans, drained and rinsed<br />1 1/2 cups water<br />1 package (10 oz.) frozen corn<br />4 green onions, thinly sliced, plus more for garnish<br />8 oz. cheddar cheese, shredded (2 1/2 cups)<br /><br />Preheat oven to 400 degrees. With a paring knife, trim tortillas to fit a 9-inch springform pan. Use the bottom of the pan as a guide. Set aside. Heat oil in a large skillet over medium heat. Add onion, jalapeno, garlic, and season with salt and pepper. Cook, stirring occasionally, until softened, 5-7 minutes. Add beans and water, bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8-10 minutes. Remove from heat and stir in corn and green onions. Taste and adjust for seasoning. Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup of cheese. Repeat three times, using 1 cup cheese on top layer. Bake until cheese melts, 25-30 minutes. Run a knife around the edge of the pan. Let sit for 15-20 minutes (optional but let's flavors gel together). Remove side of pan; sprinkle pie with green onions. (I forgot to do this step so not pictured with the green on top.) To serve, slice into wedges.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1582652215129046961.post-73027013889585153432011-08-21T13:50:00.000-07:002011-09-22T10:45:59.336-07:00Lindt Truffle Chocolate Cupcakes<span style="font-style:italic;">These really are delicious, they made Morgan say, "I really hope there is chocolate in heaven!!"--Elena <span style="font-style:italic;">"I tried these with different middles...I used junior mints; mini receses peanut butter cups; and the peanut butter lindt truffles...worked with all three although the receses didn't melt much."--Elnora</span><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhxx1tRluLAi9W6_sAAqYWuYN7c9PjqdlDR3aLMBic5Q6rqlYz3MOu3gFznzgfeSHF_z5IlMHKyHsgHz9W-h0MrNV89Rki9RYAOYhAbCq5NH70J77VJ061NFjbG6W9v5ArfzHVoIcVilg/s1600/cupcakesfrosted.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 273px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhxx1tRluLAi9W6_sAAqYWuYN7c9PjqdlDR3aLMBic5Q6rqlYz3MOu3gFznzgfeSHF_z5IlMHKyHsgHz9W-h0MrNV89Rki9RYAOYhAbCq5NH70J77VJ061NFjbG6W9v5ArfzHVoIcVilg/s400/cupcakesfrosted.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5655240730164367762" /></a><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizRCP4qGkmMBinycmrjvCV3s1OQLSf__v4FbyNTjwDFIBknAMqcAnqz-f5mUZ7ph5RM-o8zAhNWMbdihSBygwLHOgRGUcfJYH4-ABNDrHMzqjd0Na85Kw6dvbp9I4wgxusMvSF0nPl4z8/s1600/IMG_3730.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizRCP4qGkmMBinycmrjvCV3s1OQLSf__v4FbyNTjwDFIBknAMqcAnqz-f5mUZ7ph5RM-o8zAhNWMbdihSBygwLHOgRGUcfJYH4-ABNDrHMzqjd0Na85Kw6dvbp9I4wgxusMvSF0nPl4z8/s400/IMG_3730.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5643415275518304946" /></a><br /><span class="Apple-style-span" style=" border-collapse: collapse; font-family:arial, sans-serif;font-size:13px;"><br />1 box Devils Food cake mix<br />1 box instant vanilla pudding (small box)<br />4 eggs<br />1/2 c. oil<br />1/2 c. water<br />1 cup sour cream<br />24 Milk chocolate Lindor truffles by Lindt (the red ones)<br /><br /><br />Unwrap milk chocolate Lindt truffles and place in a bowl for later use.<br />[If you don't eat them all first].<br />In a separate bowl, add all ingredients and mix well. Fill cupcake liners 2/3 full. Bake at 350 for FIVE minutes. After five minutes, lightly press a Lindt truffle into each partially baked cupcake.<br />NOW, I would not have pushed the truffles in so hard next time.<br />They ended up at the bottom of the cupcake kinda smushed.<br />Let the cupcakes bake an additional 13 minutes (for a total of 18-19 minutes).<br />Cool completely, then frost with cream cheese frosting.<br /><br /><br />Cream Cheese Frosting:<br />1/2 c. softened butter<br />1 brick Philly cream cheese<br />1 t. vanilla<br />1 box powdered sugar (abt 3 cups)<br />1-2 T. milk</span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1582652215129046961.post-31915421882853639972011-08-04T00:00:00.000-07:002011-08-04T00:14:57.869-07:00Blueberry Lemon Cupcakes with Lemon Cream Cheese Frosting<span style="font-style:italic;">This recipe is not one we grew up with. It apparently comes from ahintofhoney.blogspot.com but was sent to me from a blog that sends me regular emails. Brittany was anxious to try them and we would definitely make them again. Very yummy!--Elnora </span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEVcpYXg6eYLNVKUchJBBQmkocr2Lc9SCAnCpFcpccKuNO2bPjuLR5rxHRbgwBD4wKiY7OxO3xW_rEC_f3qQN7zE888KTXncuMwvU9BRhmbb6xnxamP_Xgk2o0tWSFkD4CAASfYIoLIYI/s1600/LemonBlueberryCupcakes.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 273px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEVcpYXg6eYLNVKUchJBBQmkocr2Lc9SCAnCpFcpccKuNO2bPjuLR5rxHRbgwBD4wKiY7OxO3xW_rEC_f3qQN7zE888KTXncuMwvU9BRhmbb6xnxamP_Xgk2o0tWSFkD4CAASfYIoLIYI/s400/LemonBlueberryCupcakes.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5636892219022904002" /></a><br /><span style="font-weight:bold;">Blueberry Lemon Cupcakes</span><br />3/4 cup + 2 Tbsp. all-purpose flour, divided<br />3/4 cup cake flour<br />1 1/2 tsp. baking powder<br />1/4 tsp. salt<br />1/2 cup (1 stick) unsalted butter, room temperature<br />3/4 cup + 2 Tbsp. sugar<br />zest of 1 lemon<br />2 large eggs, room temperature<br />1 tsp. pure vanilla extract<br />2 Tbsp. freshly squeezed lemon juice<br />1/2 cup + 2 Tbsp. milk, room temperature<br />1 cup fresh blueberries + extra for garnish<br /><br /><br />Preheat oven to 350 degrees. Line cupcake pans with paper liners. In a medium bowl, combine 3/4 cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside. In the bowl of an electric mixer, combine the butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, blending well after each addition. Beat in the vanilla and lemon juice. With the mixer on low speed, mix in half of the dry ingredients just until incorporated. Blend in the milk. Mix in the remaining dry ingredients, beating just until incorporated. <br /><br />In a small bowl, toss the blueberries with the remaining 2 Tbsp. of all-purpose flour. Using a spatula gently fold the berries into the cake batter. Divid the batter evenly between the prepared liners, filling each about 3/4 full. Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.<br /><br /><span style="font-weight:bold;">Lemon Cream Cheese Frosting</span><br />8 oz. cream cheese<br />5 Tbsp. unsalted butter, room temperature<br />3 cups powdered sugar, sifted<br />1/2 tsp. pure vanilla extract<br />1 Tbsp. freshly squeezed lemon juice<br />zest of 1 lemon<br /><br />Combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla, lemon juice, and lemon zest. Gradually beat in the powdered sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. Garnish with fresh blueberries. (Makes about 16 cupcakes.)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1582652215129046961.post-81792995831701170992011-02-10T12:43:00.001-08:002011-08-21T19:10:24.859-07:00Charro Beans( Soak 3 cups of pinto beans overnight in 2 TBS of soda water. Fill pot almost all the way.<div>In the morning, drain and rinse the beans)</div><div>
<br /></div><div>3 c beans</div><div>3 quarts of water</div><div>1 large onion diced</div><div>1 1/2 c matchstick carrots</div><div>1/4 c fresh chopped cilantro</div><div>2 jalepenos (remove tip and stem and then slice into thick slices)</div><div> (medium uses 1 1/2, mild use 1)</div><div>2 TBSP olive oil</div><div>12-16 oz salt pork (trim fat to make 8-10 oz) slice </div><div>3 TBS chicken base (we use TONES brand)</div><div>3 tsp garlic salt</div><div> simmer for 6 hours</div><div>
<br /></div><div>my kids put chips on bottom and then cheese and sourcream on top. I just eat mine plain. LOVE THIS. Morgan says it is her favorite meal.</div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-1582652215129046961.post-30913010853026778992011-02-10T12:35:00.001-08:002011-09-22T10:16:37.143-07:00Rick's Humus<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiLfMbrWs8ZLOnH1n6oiyIU-O-3b7vIEJ8se1TpyiKZ_CLKRsCadL06bxySwKh23e9DhhL58K3lw4OkgQsUXF1BoJGnLC43yV3vO51p5-w3Dia2DuWdhMtvqIw1TEir9oP9XSdb4_9DQw/s1600/IMG_2569.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiLfMbrWs8ZLOnH1n6oiyIU-O-3b7vIEJ8se1TpyiKZ_CLKRsCadL06bxySwKh23e9DhhL58K3lw4OkgQsUXF1BoJGnLC43yV3vO51p5-w3Dia2DuWdhMtvqIw1TEir9oP9XSdb4_9DQw/s400/IMG_2569.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5572164092671951090" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggG6KAniZ6N6-fYJd1vfGmLbiHLWiVl7whO0GAr_CD979fceLfE5OhIx9f4PoQ0v7_MnSfohNeC4JoVYjjHh4rWvt-SYIfXPqIo7zz4na6WtO5Oa02tq6OXZZPag69JAtILlknUQcdzu0/s1600/IMG_2568.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggG6KAniZ6N6-fYJd1vfGmLbiHLWiVl7whO0GAr_CD979fceLfE5OhIx9f4PoQ0v7_MnSfohNeC4JoVYjjHh4rWvt-SYIfXPqIo7zz4na6WtO5Oa02tq6OXZZPag69JAtILlknUQcdzu0/s400/IMG_2568.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5572164084685820546" /></a><br />1 can garbonzo beans<div>3TBS lemon juice</div><div>3TBS olive oil</div><div>1/2 tsp of chili sauce</div><div>2 tsp sesame tahini (specialty or health food store)</div><div><br /></div><div>Drain beans (save juice) and put into a food processor or blender. Add the lemon juice and olive oil. Blend add 1-2TBS of bean juice until pudding consistency. Add the chili sauce and sesame tahini and blend. Serve on wheat bread, pitas, crackers. We use the round pepperidge farm little wheat circles. </div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1582652215129046961.post-22082666499554851282011-01-05T15:38:00.001-08:002011-09-22T10:18:58.173-07:00Eggplant Parmesan<span style="font-style:italic;">This is dad's recipe and I absolutely love it and it is super easy to make.--Elena<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq6nju0gvidP4OVT5dpECuXkulmFBNJ0Cy5Vdbq1sUKvzAC4CS8O4N93ZGO89ywORaLsZPzGBcuaO960q1kREv8Q3oXqWEpkS90TmMNtjSC4E3PaTYGEO9SEKoPNvuSBXN5eXhzDeAKMQ/s1600/IMG_2539.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq6nju0gvidP4OVT5dpECuXkulmFBNJ0Cy5Vdbq1sUKvzAC4CS8O4N93ZGO89ywORaLsZPzGBcuaO960q1kREv8Q3oXqWEpkS90TmMNtjSC4E3PaTYGEO9SEKoPNvuSBXN5eXhzDeAKMQ/s400/IMG_2539.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5558850833977169154" /></a>.<div><br /></div><div>Eggplant</div><div>Spaghetti Sauce</div><div>Parmesan cheese</div><div> (I use a mixture of shredded mozarella, provolone, parmesan, its called italian blend)</div><div>Bread crumbs</div><div>Eggs</div><div>Pasta </div><div><br /></div><div>I peel the entire eggplant before I cut it. You can leave the skin on and it tastes good just don't eat the skin raw. Once I have peeled it, I slice it into thin slices. Dip in egg, then breadcrumbs and then cook in a bit of olive oil. Cook on both sides until center is tender. </div><div>Layer</div><div>Spaghetti sauce, eggplant, sauce cheese, eggplant, sauce, cheese. Bake at 350 until heated through 20-30 minutes. Serve over angel hair pasta or serve alone. We usually do peas with it. </div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1582652215129046961.post-15266991328418580442010-12-21T22:11:00.000-08:002010-12-23T23:44:32.998-08:00Gingerbread Cookies<span style="font-style:italic;">These gingerbread cookies are awesome. They are soft and not too strong and kids like them! --Elnora</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF2F6np_P_LJsRuzPLdUP_MldZwlVAqbZK37uikOg1aBXs3YqG2rWwj055gqoDF7uMbiee98Y8DbZYUQRoHh9bKyN_6uk4mOK84UqY6kdBcejCtRuZOi0Sjan1kQarajh7bVOV0mlr18I/s1600/gingerbreadcookies.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 272px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF2F6np_P_LJsRuzPLdUP_MldZwlVAqbZK37uikOg1aBXs3YqG2rWwj055gqoDF7uMbiee98Y8DbZYUQRoHh9bKyN_6uk4mOK84UqY6kdBcejCtRuZOi0Sjan1kQarajh7bVOV0mlr18I/s400/gingerbreadcookies.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5553390962679236290" /></a><br />1c. margarine<br />1 1/2 c. brown sugar<br />1 c. molasses<br />3 eggs<br />3 1/2 tsp. baking soda<br />2 Tbsp. vinegar<br />1/2 c. sour cream<br />2 tsp cinnamon<br />2 tsp ginger<br />6 c. flour<br /> <br />Blend margarine, brown sugar, molasses and eggs together. Add the rest of the ingredients and mix well. Put the flour in last. Add enough flour to make a soft dough. Roll out dough on floured counter to about 1/4 inch thick and cut out with cookie cutters. Put onto cookie sheet and bake at 350 degrees for 8 minutes. Allow to cool then decorate with icing. Store in air tight container to maintain softness. (I also like mine a little plump so probably go a little thicker than 1/4 inch). <br /><br />These cookies freeze really well. After they have cooled completely, you can place unfrosted cookies in freezer bags with waxed paper in between layers and place in the freezer. Then when you are ready to have a decorating party, just pull out the desired amount and you are good to go.Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-1582652215129046961.post-69926146079766681462010-12-21T22:00:00.000-08:002010-12-22T10:23:23.777-08:00Mom's Peanut Clusters<span style="font-style:italic;">This is a Christmas tradition from the Merrill home. Don't underestimate the deliciousness of just three ingredients!--Elnora</span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEnqkm_nTotDBuyAK1Tgbw1Jq30oD5aCA81IAf3uGyFzxrLsR5BFs_r_Rz3GlyqRd5TwYVjhVYIRKLR2nNpeXJVRl40XJv37kcNIEKrPZBUkO32M4hfuE8lb8daDC4OmSp6lrCfR7x9v4/s1600/peanutclusters.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 274px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEnqkm_nTotDBuyAK1Tgbw1Jq30oD5aCA81IAf3uGyFzxrLsR5BFs_r_Rz3GlyqRd5TwYVjhVYIRKLR2nNpeXJVRl40XJv37kcNIEKrPZBUkO32M4hfuE8lb8daDC4OmSp6lrCfR7x9v4/s400/peanutclusters.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5553382681718701282" /></a><br />6 oz. chocolate chips<br />12 oz. butterscotch chips<br />12 oz. Spanish peanuts<br /><br />Melt the chocolate and butterscotch chips over medium heat, stirring constantly. After they have melted, remove from heat and stir in the peanuts. Drop by tablespoons onto waxed paper and allow to set.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1582652215129046961.post-31377764298760420132010-12-02T19:17:00.000-08:002010-12-22T10:24:18.439-08:00Sticky Legs and Mom's Fudge<span style="FONT-STYLE: italic">My kids and Rachel's kids beg me to make these when they are together at our home.--Nichole</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyfTklcrcgN8B8n30pZlq1SZ5LBv8KaLHU4FC_AUc0gSfF5TCCgrnr8r2maBlQFKAh1q2Maop8aYhM-vv8izlkoPPMSfBO6HhuTPG1vH4IEU-Gz2cRt1ZQ4Ey2JzHQ30B3X3oKWHuglYK7/s1600/sticky+legs+and+fudge-dec.+2%252C+2010+002.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5546291460904234146" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyfTklcrcgN8B8n30pZlq1SZ5LBv8KaLHU4FC_AUc0gSfF5TCCgrnr8r2maBlQFKAh1q2Maop8aYhM-vv8izlkoPPMSfBO6HhuTPG1vH4IEU-Gz2cRt1ZQ4Ey2JzHQ30B3X3oKWHuglYK7/s400/sticky+legs+and+fudge-dec.+2%252C+2010+002.jpg" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFX3okzJvJZ6MaDA7sc0Y9L9yHziZnqwPSUBOZiwJ-HtaDHKL714ye3an5hZHqWVy5bmX80V3uwGME3UVg4l-jKM0InOu_i8WrheTD_ISS1ytYoR3KxqGB9mu2xn2giBWo0-MNAcMlZjND/s1600/sticky+legs+and+fudge-dec.+2%252C+2010+003.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5546291453447146802" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFX3okzJvJZ6MaDA7sc0Y9L9yHziZnqwPSUBOZiwJ-HtaDHKL714ye3an5hZHqWVy5bmX80V3uwGME3UVg4l-jKM0InOu_i8WrheTD_ISS1ytYoR3KxqGB9mu2xn2giBWo0-MNAcMlZjND/s400/sticky+legs+and+fudge-dec.+2%252C+2010+003.jpg" /></a><br /></div><div></div><div>2-1/2 pounds chicken wing sections</div><div>1/2 cup barbecue sauce (we like "Bullseye" or "KC Masterpiece"-original)</div><div>1/2 cup honey</div><div>1/2 cup soy sauce</div><div></div><div><br /><br />Place wings in a greased 13 x 9 inch pan. Combine the barbecue sauce, honey, and soy sauce; pour over wings. Bake, uncovered, at 350 for 60 minutes. (I turn them every 15 minutes to really coat them well) Serves 4.</div><div></div><div><br /><br /><span style="font-weight:bold;">Fudge:</span></div><div></div><div>4 cups sugar</div><div>20 marshmallows</div><div>1-1/3 cups evaporated milk</div><div></div><div><br /><br />Boil on med-high; when it starts to boil, turn down to med-low. Cook for 10 minutes. When 10 minutes are up, add 2 teaspoons of vanilla.</div><div></div><div><br /><br />Meanwhile, in big metal (mom says no plastic) bowl, have 2 sticks of margarine (<span style="font-style:italic;">not</span> butter) and 12 oz. of semi-sweet choc. chips ready. </div><div></div><div><br /><br />After the sugar, marshmallow, milk mixture has boiled 10 minutes and vanilla has been added; pour it into the bowl with choc. chips and margarine. Stir for 5 minutes. (Can add 1 cup of chopped walnuts or almonds-after choc. chips and margarine are completely stirred together)</div><div></div><div>Pour into greased 13 x 9 inch pan. Cool completely and refrigerate.</div><div></div><div> </div>Boziehttp://www.blogger.com/profile/17150131557420155541noreply@blogger.com3tag:blogger.com,1999:blog-1582652215129046961.post-43216570735398799102010-11-04T10:08:00.000-07:002010-12-22T10:13:35.977-08:00Aunt Chantel's White Chili<span style="font-style:italic;">This is similar to Nichole's white chili recipe with just a few differences. This one is made in the crock-pot so it's very easy. I'm not a chili fan, but I LOVE this one! Actually, my whole family loves this one, especially served with "Hint of Lime" Taco chips.--Elnora</span> (Forgot to take a picture, so will add that next time.)<br /><br />4 cans white northern beans, with liquid<br />3 cups chicken broth<br />1 chicken bouillon cube<br />1 Tbsp. garlic powder<br />Minced onions to taste<br />2 cans white corn, with liquid<br />2 cans green chilies<br />1 Tbsp. oregano<br />2 Tbsp. cumin<br />4 cups chicken breasts, cooked and cubed<br /><br />1 (24 oz) sour cream<br />4 cups Monterey Jack cheese, grated<br /><br />Mix all ingredients (except sour cream and cheese) in a crock-pot. Cook on low for 6-8 hours (high 2-4 hours). Fifteen minutes before serving, stir in sour cream, mix well, replace lid and continue cooking for the last 15 minutes. Serve with grated cheese (and hint of lime taco chips!)Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1582652215129046961.post-65403198816799655042010-10-31T20:38:00.000-07:002010-12-22T10:14:05.674-08:00Pumpkin Pancakes<span style="font-style:italic;">I made these pancakes for my kids on Halloween morning. They were a little thin, I think I was a little too generous with my measurement of the pumpkin. But, they had a great taste and the kids loved them.--Elnora</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAVKTgOdDyRdyZDvOJgG47LnVoc2abJvDy_mc66l6fzZRq813mmzdQO2CDmur4zt8sabl5RAMCKTMBgOESiH7Hzy506tY22TNzwi9P09Fn8ScE_cnsCsWGadCSFnTi2qkyTt10WiGqV3g/s1600/IMG_8836.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAVKTgOdDyRdyZDvOJgG47LnVoc2abJvDy_mc66l6fzZRq813mmzdQO2CDmur4zt8sabl5RAMCKTMBgOESiH7Hzy506tY22TNzwi9P09Fn8ScE_cnsCsWGadCSFnTi2qkyTt10WiGqV3g/s400/IMG_8836.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5534420681140585218" /></a><br /><br />2 eggs<br />1 1/4 cups buttermilk<br />4 Tbsp. melted butter<br />5 Tbsp. canned pumpkin<br />1/4 cup granulated sugar<br />1/4 tsp. salt<br />1 1/4 cups all-purpose flour<br />1/2 tsp. baking powder<br />1/2 tsp. baking soda<br />1/2 tsp. cinnamon<br />1/4 tsp. allspice<br />few drops of orange gel food coloring<br /><br />Combine eggs, buttermilk, butter, pumpkin, sugar and salt in a large bowl. Use an electric mixer to blend ingredients. Add dry ingredients to wet ingredients and blend with mixer until smooth. Add just a few drops of gel food coloring until you get a nice orange. Pour or scoop the batter onto a hot skillet coated with no stick spray. When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be golden brown. Serve warm with syrup.<br /><br />TIP: To make buttermilk, put 1 Tbsp. white vinegar in the bottom of a one cup measuring cup and fill the rest of the way up with milk. Let sit for a couple of minutes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1582652215129046961.post-75881986666741036212010-10-31T20:23:00.001-07:002010-12-22T10:14:20.430-08:00Mom's Pumpkin Cookies<span style="font-style:italic;">Mom used to make these soft moist cookies quite often as we were growing up. She used to top them with a shortening frosting but I did a cream cheese frosting instead. They were quite a hit with the family.--Elnora</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLd8nDynbGwGthyphenhyphenw2vX0TZxxN7OdvuJZtIwTiG_9256XxQTfELzLnNpwxOPqNW9cOhq-kQx5fnBPI9A6M1ENIaX8OHLNyoI30FdTS1hUM0fi-XU3Wx_4U2kXfnnVx0KosLyrEwdYxzljA/s1600/IMG_8767.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLd8nDynbGwGthyphenhyphenw2vX0TZxxN7OdvuJZtIwTiG_9256XxQTfELzLnNpwxOPqNW9cOhq-kQx5fnBPI9A6M1ENIaX8OHLNyoI30FdTS1hUM0fi-XU3Wx_4U2kXfnnVx0KosLyrEwdYxzljA/s400/IMG_8767.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5534416991423270210" /></a><br /><br />1/2 cup shortening<br />1 1/4 cups sugar<br />1 egg<br />1 tsp. vanilla<br />1 cup pumpkin<br /><br />2 cups flour<br />1 tsp. baking powder<br />1/2 tsp. salt<br />1 tsp. baking soda<br />1 tsp. cinnamon<br /><br />Cream the first five ingredients together. Add the dry ingredients, mixing well. Drop by spoonfuls onto a greased cookie sheet. Bake at 350 degrees for 13-15 minutes.<br /><br />Cool then frost.<br /><br />Mom's Crisco Frosting:<br />1/2-1 tsp crisco <br />about 3 cups powdered sugar<br />1 tsp. vanilla<br />milk until spreading consistency<br /><br />Cream Cheese Frosting:<br />8 oz. cream cheese<br />2-3 cups powdered sugar<br />3 sprinkles of salt<br />1 tsp. vanilla<br />1-2 Tbsp. milk (start with 1; want the frosting to be a little thick)<br />Zest of one lemon (optional)<br /><br />Nichole's Butter Frosting:<br />1/4 c. butter, softened<br />3-4 cups powdered sugar<br />2-3 Tbsp. milk<br />1/2 tsp. vanilla<br />1/2 tsp. almondUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-1582652215129046961.post-63934404292933329722010-10-27T10:30:00.001-07:002010-12-22T10:14:38.106-08:00Tortilla Soup!<span style="font-style:italic;">This is a staple in our home. My kids love coming home from school and having the smell of this soup filling our home. (Plus it's Christmas colors)--Elena</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiX_7KPEj-6s6MTHWEffw7xBLJl937oh9qkKS_IC1CSHz2XViF36nuCjlSrkLPrtHvm_sIseAkJ4HFfm7g1eCGmuTLRBYcrK1pwOtNBFQbLYh5hfQ3J8vG9qLJ9XPVskf6aIziQzBMvQA/s1600/IMG_1974.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiX_7KPEj-6s6MTHWEffw7xBLJl937oh9qkKS_IC1CSHz2XViF36nuCjlSrkLPrtHvm_sIseAkJ4HFfm7g1eCGmuTLRBYcrK1pwOtNBFQbLYh5hfQ3J8vG9qLJ9XPVskf6aIziQzBMvQA/s400/IMG_1974.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5532780073463359010" /></a><div><br /></div><div><br /></div><div>1 small onion chopped</div><div>1 4 0z can of green chilies</div><div>2 cloves of garlic ( I use the fresh garlic that is chopped in a glass jar)</div><div>2 tsp oil</div><div><br /></div><div>Put in a pot and let cook a bit. </div><div>Then add:</div><div>1 can diced tomatoes</div><div>2 can beef broth</div><div>1 can chicken drained (I use frozen chicken tenders or chicken breasts and then cut up)</div><div>12 oz can tomato juice</div><div>1 tsp ground cumin</div><div>1 tsp chili powder</div><div>2 tsp <span class="blsp-spelling-error" id="SPELLING_ERROR_1">worstershire</span> sauce</div><div>cilantro to taste</div><div><br /></div><div>Simmer</div><div><br /></div><div>Garnish with</div><div>Tortilla chips</div><div>grated cheese</div><div>sour cream</div><div>fresh diced <span class="blsp-spelling-error" id="SPELLING_ERROR_2">avacado</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1582652215129046961.post-90000751623737722542010-09-30T13:31:00.000-07:002010-12-22T10:14:58.490-08:00Maple-Glazed Pork Chops<span style="font-style:italic;">Oh my goodness! These are the best tasting pork chops ever! (Again, from "Tast of Home" cookbook).--Nichole<br /></span> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ET-ATe1zpFWazkQnOsVQVwfOrzB20p-JBCwyVVMtnqWTL7incYvCa5FhQBE5g3M97xUzekeWgzO95wz3T-yPOKAuwGMhziza12ycPSQ_wwa8niKmgWTvqG_nGmrQbLYzCdgkkcoeZ1uo/s1600/recipes-chicken+chili+and+maple+pork+chops+002.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5522807111437807986" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ET-ATe1zpFWazkQnOsVQVwfOrzB20p-JBCwyVVMtnqWTL7incYvCa5FhQBE5g3M97xUzekeWgzO95wz3T-yPOKAuwGMhziza12ycPSQ_wwa8niKmgWTvqG_nGmrQbLYzCdgkkcoeZ1uo/s320/recipes-chicken+chili+and+maple+pork+chops+002.jpg" /></a> <br />1/2 cup flour<br />Salt and pepper to taste<br />4 bone-in pork chops<br />2 Tabls. butter<br />1/4 cup cider vinegar<br />1/3 cup maple syrup (I used "real" maple syrup)<br />1 Tabls. cornstarch<br />3 Tabls. water<br />2/3 cup brown sugar<br /><br />In a resealable plastic bag, combine flour, salt, and pepper. Add pork chops and shake to coat. In skillet, brown chops on both sides in butter. Place in ungreased 13x9 pan. Bake, uncovered, at 450 degrees for 20-25 min.<br />In skillet, bring vinegar to a boil; reduce heat, add maple syrup. Cover and cook for 10 min. Combine cornstarch and water until smooth; add to maple mixture. Bring to boil; cook and stir for 2 min. or until thickened.<br />Place chops on broiler pan; sprinkle with brown sugar; broil 4 inches from heat for 2 min. Drizzle with maple glaze. (Book suggests serving with applesauce and potatoes au gratin).Boziehttp://www.blogger.com/profile/17150131557420155541noreply@blogger.com1tag:blogger.com,1999:blog-1582652215129046961.post-29458656539549425212010-09-30T13:18:00.000-07:002010-12-22T10:17:10.828-08:00Creamy Chicken Chili<span style="font-style:italic;">This creamy chili is a nice change of pace from the typical "red" ones. (This was in the "Taste of Home" contest winners).--Nichole</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn3u7zY_tj515Tsskf1AkFU9o77Y_fZxqJR1cRpFLDAcNaaIabfQ7RcQ3t_40GYtIqPCOC4-j7YVo58YC4risff8X2wgtFkzj3Ku9FtCf3HXB8YtJu3rCuxeIgycsGwwTJnj9kTxXMNAe9/s1600/recipes-chicken+chili+and+maple+pork+chops+001.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5522804385151703634" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn3u7zY_tj515Tsskf1AkFU9o77Y_fZxqJR1cRpFLDAcNaaIabfQ7RcQ3t_40GYtIqPCOC4-j7YVo58YC4risff8X2wgtFkzj3Ku9FtCf3HXB8YtJu3rCuxeIgycsGwwTJnj9kTxXMNAe9/s320/recipes-chicken+chili+and+maple+pork+chops+001.jpg" /></a><br /><div></div><div> </div><div> </div><div></div><div></div><div></div><div></div><div></div><div>1lb. skinless chicken breasts, cubed</div><div>1 med. onion</div><div>1 1/2 tsp. garlic powder</div><div>1 Tabls. veg. oil</div><div>2 cans great northern beans, rinsed and drained</div><div>1 can chicken broth</div><div>2 cans (4 oz) chopped green chilies</div><div>1 teas. salt</div><div>1 teas. ground cumin</div><div>1 teas. dried oregano</div><div>1/2 teas. pepper</div><div>1/4 teas. cayenne pepper</div><div>1 cup sour cream</div><div>1/2 cup heavy whipping cream</div><div></div><div>Saute chicken, onion, garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil.</div><div>Reduce heat; simmer, uncovered, for 30 minutes. Remove from heat; stir in sour cream and heavy whipping cream. (7 servings)</div>Boziehttp://www.blogger.com/profile/17150131557420155541noreply@blogger.com0tag:blogger.com,1999:blog-1582652215129046961.post-53706071412590064432010-09-08T00:24:00.000-07:002010-09-08T00:49:39.564-07:00Mom's Apple Bread<span style="font-style:italic;">Apple bread is the perfect addition to a fall themed gift basket. My kids loved the moist bread, some even liked it better than banana bread! -Elnora</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdbtrn7ExrXVPKgm-o-3T5BQ1ZOfeseemFh8fIgcjJZgZ3qsLW975QwcyNklJcr_SSJ-PctwAFxywzIFcTK8fLOsD79eLtlrFuw5gI8tYn5q8Bpn0BW1I5ESkG8OC1ntpJIaU7zFO48MM/s1600/IMG_8044.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdbtrn7ExrXVPKgm-o-3T5BQ1ZOfeseemFh8fIgcjJZgZ3qsLW975QwcyNklJcr_SSJ-PctwAFxywzIFcTK8fLOsD79eLtlrFuw5gI8tYn5q8Bpn0BW1I5ESkG8OC1ntpJIaU7zFO48MM/s400/IMG_8044.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5514440630991999746" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidmy_woHPEUWPrhUbQpUYsJRdZxnWoIkyCuNhEVCwyvR4V6an881_IjdBcJ6t-BZGLPaj9WyiTwH1lEyiv_eJdeDgmbJ1sXAFvQxtTAvN0lekQt6HORRLCfke9WIaZD3al71yfFq3NAxU/s1600/IMG_8049.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidmy_woHPEUWPrhUbQpUYsJRdZxnWoIkyCuNhEVCwyvR4V6an881_IjdBcJ6t-BZGLPaj9WyiTwH1lEyiv_eJdeDgmbJ1sXAFvQxtTAvN0lekQt6HORRLCfke9WIaZD3al71yfFq3NAxU/s400/IMG_8049.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5514440618652073778" /></a><br /><br />DRY:<br />3 cups flour<br />1 1/2 tsp. soda<br />1 tsp. salt<br />1 tsp. cinnamon<br /><br />WET:<br />2 cups sugar<br />1 1/4 cups oil<br />3 eggs<br />2 tsp. vanilla<br /><br />3 cups grated apples<br /><br />Cream wet ingredients together, being sure to mix well after each egg. Then alternate sifting in the dry ingredients with the grated apples. Mix well after each addition. Bake at 325 degrees for 1 hour 10 minutes. Makes two loaves.Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-1582652215129046961.post-9834551051021564532010-09-06T08:31:00.000-07:002010-09-08T00:50:14.933-07:00Chocolate Chip Cookies<span style="font-style:italic;">These are sinfully delicious!!-Elena</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUx2MzltpLaJVlZH1Fb_E1P3bj6l9m31RKjvPCwNSainiUZFQjtOgg_MYXfumxYqBvhlt9-HALBIOfbQg4hPQFV4JkM0v2Fb9-CpQrpfjV4pYwJvEkoxCYmMMxIufuq_c_OpWm_Sx9z8U/s1600/IMG_1701.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUx2MzltpLaJVlZH1Fb_E1P3bj6l9m31RKjvPCwNSainiUZFQjtOgg_MYXfumxYqBvhlt9-HALBIOfbQg4hPQFV4JkM0v2Fb9-CpQrpfjV4pYwJvEkoxCYmMMxIufuq_c_OpWm_Sx9z8U/s400/IMG_1701.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5513825051074894578" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbjrNfcC_BxddMN6MYJG4bOOEX0pSbgnH8w2SYCz2yrYcyrGoia2aCN28LzLsMR07dztxOKyRooR8x1OEEV_06w_XOY4n_T9sSQsOjxjFqMLwvyvR82TJgP7BwCjXVB9Pm5VLXqh9TKk8/s1600/IMG_1704.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbjrNfcC_BxddMN6MYJG4bOOEX0pSbgnH8w2SYCz2yrYcyrGoia2aCN28LzLsMR07dztxOKyRooR8x1OEEV_06w_XOY4n_T9sSQsOjxjFqMLwvyvR82TJgP7BwCjXVB9Pm5VLXqh9TKk8/s400/IMG_1704.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5513825042991179954" /></a><br /><div><br /></div><div>1 3/4 c butter, cold and sliced into pieces</div><div>1 1/2 c sugar</div><div>2 1/4 c brown sugar packed</div><div>4 eggs</div><div>2 TBS vanilla</div><div>6 C flour</div><div>2 tsp baking soda</div><div>1 TBS baking powder</div><div>1 1/2 tsp salt</div><div>2 bags milk choc chips</div><div><br /></div><div>Cream butter and sugar, add eggs and vanilla, mix well. Mix dry ingredients and add to sugar mixture. Add choc chips. Chill for 1 hour in fridge. Scoop with small ice cream scoop. Bake at 325 for 8-9 minutes. Do not over bake!! (unless you are cooking for Rick, then go ahead and burn them!!!)</div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-1582652215129046961.post-52997106063876358772010-09-06T08:11:00.000-07:002010-09-08T00:53:07.786-07:00Wheat Bread<span style="font-style:italic;"><div>My Always Elusive Quest for Domesticity!!</div>I do have inner desires to be a Martha Stewart or June Cleaver. They are deep sometimes very hidden desires but they rear their head at times. I often want to be the mom that doesn't buy store bought nutrient deficient bread and want to always have my kids eating homemade bread. I found this recipe that everyone loves and it isn't too hard to make!--Elena<br /><br /></span><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" ><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB2loX6VQI7e-QITAexT17JHTIytz-Zj80_GEfpMSlrnM7vfitqiljDSiFop4hivb7BXSfIe3BuVaFfIEcxYqm1FigPCNaUc4kzrnDhrqqOK1Mmij7Ry6z5VLCJf4Lw0t-rKIcj1XMzX8/s400/IMG_1706.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5513823064730093986" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCY0RwDGJkZ8zTjInvO3ZXbY5xyJjcpjurP7YOqrvFxdiKVJT344QhPBKwOA1YyyctglLBNWJ26dXc1CSjBUW9P0_IyxqhbsGuqpBi_EZ_nPw2CHSxKOvdXT8F0gpf8xnjFwG60cy1G9Q/s1600/IMG_1700.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCY0RwDGJkZ8zTjInvO3ZXbY5xyJjcpjurP7YOqrvFxdiKVJT344QhPBKwOA1YyyctglLBNWJ26dXc1CSjBUW9P0_IyxqhbsGuqpBi_EZ_nPw2CHSxKOvdXT8F0gpf8xnjFwG60cy1G9Q/s400/IMG_1700.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5513823057240312242" /></a><br /><br /></div><div>3 cups warm water (110 degrees)</div><div>2 packages active dry yeast</div><div>1/3 cup honey</div><div>5 cups bread flour</div><div>3 TBS butter, melted</div><div>1/3 cup honey</div><div>1 TBS salt</div><div>3 1/2 cups whole wheat flour</div><div>2 TBS butter melted</div><div>1. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add five cups white bread flour and stir to combine. Let set for 30 minutes or until big and bubbly.</div><div>2. Mix in 3 TBS melted butter, 1/3 cup honey and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky-just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.</div><div>3. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans and allow to rise until dough has topped the pans by one inch.</div><div>4. Bake at 350 degrees F for 25-30 minutes do not overbake. Lightly brush the tops of loaves with 2 TBS melted butter when done to prevent curst from getting hard. Cool completely.</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1582652215129046961.post-32488871673238339972010-06-29T16:17:00.000-07:002010-12-22T10:23:55.671-08:00Mom's Chocolate Pudding Cake<span style="font-style:italic;"><span style="font-style:italic;"></span>Mom started making this cake several years ago. I have no idea where the recipe came from but we are all very glad she found it! It doesn't look very pretty but your taste buds will forgive you!--Elnora</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid6qvHQT671kp4ZOe3RVhrs5p8QQXy_Dj49ix5J52-0z4K1HQhqKDJc2viq5tkkVthodCcmg_ae-oPkpvf1rwAOsF-JZxeqpHL9zPW7Wbo7_qR0YApMro8iW9wWfvPycrG9CrQbpwCaVM/s1600/chocpuddingcake.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 273px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid6qvHQT671kp4ZOe3RVhrs5p8QQXy_Dj49ix5J52-0z4K1HQhqKDJc2viq5tkkVthodCcmg_ae-oPkpvf1rwAOsF-JZxeqpHL9zPW7Wbo7_qR0YApMro8iW9wWfvPycrG9CrQbpwCaVM/s400/chocpuddingcake.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5488338816895754802" /></a><br /><br />German chocolate cake mix<br />2 small pkg. instant milk chocolate pudding<br />2 small red-lid Cool-Whip<br />Candy-broken into pieces (Carmello bars; Reeses; etc.)<br /><br />Make cake in 9X13 pan according to directions. Cool. Cut cake into 1/4. Cut each 1/4 section in half (horizontally through the middle). Make chocolate pudding in two different bowls. Brake candy into pieces. Assemble cake in a very large bowl. Put half of the cake on the bottom, follow with one bowl of chocolate pudding, half of the candy and half of the cool-whip. Repeat layers with cake, pudding, candy and cool-whip. Refrigerate for a couple of hours before serving.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1582652215129046961.post-82723136232003339972010-05-26T23:37:00.000-07:002010-12-22T10:15:25.969-08:00Oatmeal Carmelitas<span style="font-style:italic;">It is impossible to capture how incredibly yummy these squares are with a photo. A friend made them for us and after one bite we were hooked! They are so easy but need time to chill so plan ahead!--Elnora</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRyf8g_NkA7Hpp94uLNyXXA5aM3lGeC1klGsj56nB3teSp6RSlNtFBTyxyC_7EeZX-0b_s08SQPcJV4mXMcJt77lEQwkEop0XDqsr74BmYLH5oEfV0TGreWRP3qBS6Lmf9kxOTYEgoNL4/s1600/carmelettas.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 273px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRyf8g_NkA7Hpp94uLNyXXA5aM3lGeC1klGsj56nB3teSp6RSlNtFBTyxyC_7EeZX-0b_s08SQPcJV4mXMcJt77lEQwkEop0XDqsr74BmYLH5oEfV0TGreWRP3qBS6Lmf9kxOTYEgoNL4/s400/carmelettas.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5475835314528537346" /></a><br />2 c. flour<br />2 c. oatmeal<br />1 1/2 c. brown sugar<br />1 Tbsp. baking soda<br />1 tsp. salt<br />1 1/2 c. melted butter<br /><br />Mix together. Pat 1/2 of the mixture into a 9X13 pan. Bake at 350 degrees for 10 minutes.<br /><br />Remove cookie layer from oven and sprinkle on 12 oz. semi-sweet chocolate chips on top. Mix 12 oz. caramel sauce with 6 Tbsp. flour and pour over the chocolate chip layer.<br /><br />Pat remainder of cookie mix on top of caramel sauce. Lightly press down and bake for 15-20 minutes at 350 degrees.<br /><br />Let cool then melt 12 oz. semi-sweet chocolate chips and mix with 14 oz. sweetened condensed milk and spread with a non-stick spoon or spatula on top of the second cookie layer. Chill overnight before cutting and serve!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1582652215129046961.post-87577423245784269332010-05-05T22:22:00.000-07:002010-12-22T10:30:12.004-08:00Mom's Taco Salad<span style="font-style:italic;">This recipe was made quite often while we were growing up and it continues to be a summer favorite with our family. Elnora</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD9aqSZo7_FzTTUMBkFeVPp06ciXNAb42E4ok2-lnyZQV4-ph82AYBufr7hVJDgsHU9g9TdVtg2cQWCZfARwghEe7ZaBffsRg3uNMfevInVFrRLSXoeVkd-LvamowJdFhiMg1MGq8DJPM/s1600/taco+salad.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 275px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD9aqSZo7_FzTTUMBkFeVPp06ciXNAb42E4ok2-lnyZQV4-ph82AYBufr7hVJDgsHU9g9TdVtg2cQWCZfARwghEe7ZaBffsRg3uNMfevInVFrRLSXoeVkd-LvamowJdFhiMg1MGq8DJPM/s400/taco+salad.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5468023130017330338" /></a><br />Head of lettuce, broken up<br />1 lb. hamburger<br />onions, chopped <br />can of Kidney beans<br />cheese slices, broken into pieces<br />tomatoes, diced<br />taco chips, slightly crushed<br />salsa<br /><br />Brown hamburger with onions. Drain and add the kidney beans to heat through. Set aside and let cool. In bowl, break up the lettuce, add the tomatoes, cheese and taco chips. Toss with the cooled hamburger and beans and serve with salsa. (My kids prefer it with Ranch salad dressing).Unknownnoreply@blogger.com3