Monster Cookies

1 cup sugar
1 cup packed brown sugar
1 cup peanut butter (crunchy or creamy, your preference)
1/2 cup butter, softened
3 eggs
cream together

4 1/2 cups quick cooking rolled oats
2 tsp baking soda
1 cup semi-sweet chocolate chips
1 cup M&Ms
1 cup chopped peanuts or walnuts
1/2 cup raisins or coconut (optional)
mix together

When scooping, figure about 1/4 cup size ball for each cookie. Mash down slightly. Bake in 350 degree oven for 12 minutes. After out of oven, let each batch of cookies rest for 5 minutes in pan before removing to cooling racks.

Bean Comparison

Just posting this here so I can reference it:

*1 15-ounce can of beans equals 1/2 cup dry beans, before cooking.

*1 lb dried beans = 3 to 4 cans (15 oz size, drained) of cooked beans.


http://safelygatheredin.blogspot.com/2009/03/bean-series-dry-beans-cost-comparison.html

Black Devil's Food Cake

I LOVE this recipe. I found it when i was dieting and it's so good my dh declared it better then the Pioneer Womans sheet cake. I'm not sure about that but it is pretty good!

Ingedients

2 cups flour

1 3/4 cup sugar

1/2 cup unsweetened cocoa powder

1 tablespoon baking soda

2/3 cup unsweetened applesauce

1 cup fat-free or low fat buttermilk (or you can use regular milk with a bit of vinegar added - that's what i do)

2 tablespoon olive oil

1 cup strong coffee (I use a coffee substitute made from barley or you can use chocolate Nesquik. I've used both and they work!)

Method

1. Preheat oven to 350 F. Spray 13x9x2 inch pan with cooking spray.

2. Dust with flour and shake off excess

3. In a large mixing bowl sift together flour, cocoa, sugar and baking soda.

4. Whisk in applesauce, buttermilk and olive oil.

5. In a small saucepan bring coffee (or substitute) to the boil. Stir gently into batter.

6. Mixture will be soupy. Pour into pan.

7. Bake for 35-40 minutes or until a toothpick inserted comes out clean.

Makes 20 servings. Serve it warm or cold. I recommend drizzling it with Magic Shell and serving it with ice cream!

Calories per serving - 140

Fat - 2g

Light Lemon Muffins

These muffins are so yummy. They are the only muffin recipe i use. I hate heavy muffins, they need to be light and fluffy and these certainly are. And you might want to convert these from metric measurements. :)

Ingredients

2 cups self-raising flour

1 teaspoon bi-carb soda

1/3 cup light brown sugar

60g unsalted butter

200g (1 tub) natural yoghurt or lemon-flavoured yoghurt (I've used any sort of fruit yoghurt and it turns out fine)

1 large egg

1/2 cup milk

1/ cup honey

grated rind and juice of 2 lemons

Method

1. Pre heat oven to 200C. Grease a 12 cup muffin tray with melted butter or cooking spray.

2. Sift flour and bi-carb into a mixing bowl. Stir in sugar.

3. But the butter in a saucepan and melt over low heat. Remove from heat and beat in yoghurt, milk, egg, honey, lemon rind and juice.

4. Pour the butter mixture into the flour mixture. Stir together quickly with a fork until ust combined. Don't overstir or the muffins will be heavy. The mixture will puff up a bit.

5. Spoon mixture into muffin pan. Sprinkle with demerara sugar if desired.

6. Bake for 20 minutes or until they are risen and firm to touch. Allow them to cool in the pan for 5 minutes before turning out.

Enjoy!

Potato Vegetable Chowder

This is an easy, comforting soup perfect for a chilly day!

2ish lbs potatoes, cut in 1/2" dice
1 onion, finely chopped
1 bunch broccoli, chopped small
3 large carrots, cut in 1/4" dice
12 oz frozen corn
12 oz frozen peas
3 Tbsp butter
3 Tbsp flour
1 qt (or more) milk
1+ cup shredded Italian blend cheese (I use a blend of parmesan, romano, asiago & provolone)
*Optional: 1/2 lb cooked Italian sausage OR 6 slices bacon cooked & crumbled
Salt & pepper to taste

Place potatoes in a large pot with enough water to nearly cover. Bring to a boil, cover, reduce heat and simmer until potatoes are tender.

Meanwhile, steam broccoli (5 min on HI in the microwave, covered) and set aside. Heat butter on medium heat. Add onion and saute several minutes. Add carrots and continue sauteing until onions are tender. Sprinkle with flour and cook, stirring constantly, for 1-2 minutes. Add about 2ish cups of milk (maybe 3), whisking constantly, and bring to a boil, stirring constantly. Turn heat down to low.

When potatoes are tender, drain and set aside.

Add a handful of the shredded cheese to the white sauce, stirring constantly until melted (do not allow to boil). Continue adding cheese, 1 handful at a time, until all is added and melted. Keep warm. Mash HALF of the potatoes roughly and return all potatoes to the pot. Add the steamed broccoli, frozen corn, and peas, and 2-3 cups milk. Stir to combine. Heat gently over medium low heat. Add the white sauce and meat (if using). Turn heat down to low; season with garlic powder, salt and pepper to taste. Thin with more milk if it's too thick. Serve with fresh, hot bread.

Cookie Pops

These are so easy, YUMMY and festive. My kids had a blast making them and so did I!

Ingredients
1 Package Oreo Cookies
2 bags melting chocolates
Lolly Pop Sticks
Sprinkles
Parchment Paper

Directions
Melt chocolate according to directions on package. Slide lolly pop stick threw middle of Oreo. Dip Oreo into melted chocolate and cool on parchment paper. Decorate with sprinkles, Oreo crumbs or more chocolate. And enjoy!

Taco Soup

1 lb hamburger
1 large onion, chopped
1 can hot chili
2 cans regular chili or kidney beans
1 can whole kernel corn
1 (15oz) can tomato sauce
1 (15oz) can diced tomatoes
1 pkg taco seasoning mix
1 pkg ranch dressing mix
1 1/2 cup water

Brown hamburger and onion. Add the rest of the ingredients and simmer for at least 15 minutes. You can add cheese, sour cream, or corn chips to top the soup when serving. Tastes even better the next day.

Spicy Southwest Soup

2 cloves garlic, chopped
1 lb chicken pieces, cooked
2 cans chicken broth
1/2 cup salsa
1 tsp seasoning salt
1/2 cup long grain rice, cooked
1 tsp garlic powder
1 onion, chopped
1 (28oz) can stewed tomatoes
1 (4oz) can green chilies
1 tsp onion powder
1 tsp Mrs. Dash
1 can black beans (optional)
1/2 tsp cumin (optional)

Cook garlic and onion in oil until limp. Add remaining ingredients and simmer. Garnish with green onions, cheese, cilantro, or sour cream.

I like getting a chicken from Costco or the deli and using the meat off of that. Tastes great with sour cream on top.

Easy Chicken Pot Pie

Here is another wonderful Chicken Pot Pie recipe. The beauty of this recipe is that it's fantastic for busy weeknights when you have absolutely no energy or time to prep ingredients.

1 box double-crust rolled pie crust dough
1 1/2 cups diced or shredded cooked chicken (or use 1 can of chicken, drained)
2 cans condensed cream of potato soup, UNDILUTED
1/2 of a 16 oz package of frozen mixed veggies (or a can or two of mixed veggies)
Milk
Salt and pepper to taste

In a large bowl combine the chicken, soup, vegetables, and enough milk to make a creamy sauce (about a can's worth). Season to taste with salt and pepper. Place crust into a deep dish pie pan. Pour filling into pan, top with remaining dough. Crimp edges and flute; cut vent slits in top crust. Bake in a preheated 400 degree oven for about 30-40 minutes, until crust is golden brown and filling is bubbling. If you want more sauce, add an extra can of cream of potato soup and a little extra milk.

Pecan Pie

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Pecan Pie

1 9-inch unbaked pie crust
3 eggs
1 cup dark corn syrup
½ cup sugar
¼ cup butter or margarine, melted
1 teaspoon vanilla
1 cup pecan halves (I use chopped)

Prepare your pie crust with your choice of decorative edge, then preheat the oven to 350 degrees. In a medium bowl with a wire whisk or hand beater, beat eggs well. Beat in corn syrup, sugar, butter or margarine and vanilla until well blended. Arrange pecan halves in a single layer in the bottom of the pie crust. Pour egg mixture over the pecans in the pie crust being careful not to disturb the nuts if using pecan halves, it does not matter if you are using chopped. Bake pie one hour or until knife inserted about one inch from the edge comes out clean. Cool.

Chicken Pot Pie with a Biscuit Twist

I got this recipe from a Nora Roberts book and twisted it to fit my time constraints. DA said I may as well throw out my old recipe because he was never going to let me use it again. I think that means he likes this new version!

1 fryer chicken
2 cans cream of celery soup
Flour1 cup potatoes
1 cup carrots
1-2 handful frozen peas
1 can lima beans
1 t garlic powder
1 t onion powder
1 ½ T basil
¾ t oregano
1 ½ t rosemary
Thyme
Pepper
Salt

Boil a whole fryer in a big dutch oven, covered with water until done through. When the skin peels easily and the legs and thighs separate at the joint it’s done. (about 1 to 1 ½ hours)

Remove the chicken and set aside to cool. Preheat oven to 400.Skim the grease out of the broth and add cream of celery soup before thickening it a bit with flour. Scoop some broth out – the empty soup cans are handy- and stir some flour in that so it doesn’t lump. Add the garlic and onion poder, basil, oregano and rosemary. Add a sprinkle of thyme, and a dose of pepper and salt. This will thicken as it cooks. Simmer on low. Peel and chop potatoes and carrots. Add them to the broth. Add peas and lima beans.

When the chicken’s cool enough, remove the skin, pick off chunks of the meat and add the meat to the broth until the chicken’s picked clean. Simmer until veggies are done.

While the veggies are cooking, make biscuits.

Baking Powder Biscuits (makes about 9-10 biscuits)

2 c flour
3 t baking powder
1 t salt
¼ c shortening
¾ c milk
Combine dry ingredients and cut in shortening. Mix in milk and roll out on counter. Cut out biscuits. Bake at 450 for 10-12 minutes.Top cooked biscuits with the soup mixture. Enjoy!

Tomato Cucumber Salad

Thanks Sara for all the yummy garden tomatoes! You're so fabulous!

This recipe takes me right back to my childhood and represents the height of summer and fresh garden veggies. My dad was raised on this stuff and he in turn always made this for us during the summer when we were growing up. You'll definitely want to use fresh garden tomatoes either from your own garden or the farmer's market because the store bought tomatoes just don't do this salad justice. It's great as a side dish but if you serve up a big bowl of this salad with an ear of corn-on-the-cob on the side you've got yourself a very delicious fresh and light meal. Enjoy!

Tomato and Cucumber Salad

tomatoes fresh from the garden
cucumbers
green onions
mayonnaise
salt and pepper

Chop your veggies. I usually shoot for (just guesstimate) equal parts chopped tomatoes and cucumbers. Grab some green onions (a few or a lot... your preference) and chop those up finely. Toss together with a few small spoonfuls of mayonnaise and mix it up. As you're stirring it, the tomatoes will break down a bit and mix up with the mayonnaise to make a really yummy pink tomato juice. Such a treat! Salt and pepper to taste.

Creamy Tomato Farfalle

My friend Jauna gave me this recipe. I tweeked it a bit and this is what I got. :) It is sooooo good! I highly reccomend it. My 5 yr old had seconds, dh and I had thirds (BAD Sara BAD!), and the baby could NOT get enough! :)

1lb farfalle pasta

2 T olive oil

1 lb italian sausage, casings removed and crumbled

1/4 t crushed red pepper flakes

3 cloves garlic, minced

1/2 cup diced onion

28 oz diced tomatoes (canned or fresh), drained

1 1/2 cups heavy cream (or half/half)

1/2 t salt

3 T fresh basil, chopped

1. Bring a large pot of salted water to boil. Cook pasta until al dente, 8-12 minutes. Drain and put aside.

2. Heat oil in large skillet over med. heat until shimmering. Add sausage & red pepper, cook until sausage is brown. Stir in onion, cook until tender. Add garlic cook until fragrant approx 15 seconds.

3. Add tomatoes, cream, and salt. Simmer until sauce thickens, about 15 minutes.

4. Fold pasta into sauce, heat through. Top with basil and serve. (I like to sprinkle parmesan over it also)

Homemade yogurt

First you need a good starter of plain yogurt culture. You can buy it dried  but the best way is to buy a container of good yogurt that you like to eat. Plain yogurt. Nothing with fruit or other flavors in it. I use Stonyfeild Farms  Organic plain yogurt. It has 6 different types of active yogurt cultures in it.

If you want a thick yogurt you will need a small box of powdered milk.

Cow milk or goat milk will make good yogurt.

Using quart sized mason jars - Sterilize the jars and lids.

1 quart of milk mixed with 1/3 cup powdered milk.

Using a candy thermometer heat the milk slowly to 185 degrees.

Remove from heat.

Allow to cool naturally(or set pot in a ice water bath and carefully watch the temp -it will drop fast while stirring) to 110 degrees.

Stir in 2 heaping tbsp of your plain yogurt. Mix well until all is dissolved.

Pour the mixture in your quart sized jar. Wrap in a dishtowel to insulate.  

Using a second jar, fill it with boiling water. Wrap it in a dish towel to insulate.

Place both jars in a small cooler that you have heated with hot water****.   Allow the yogurt to cure for 10 - 12 hours. When the milk is set to a solid it is ready.  Refrigerate and serve cold.

If you do this in the morning you will have fresh yogurt for the following morning.


****Do not leave water in the cooler. Fill the cool with hot water while you are preparing everything then pour it out. You simply want a warm place to incubate your yogurt cultures.

************************************************************************

This is great with home made granola and fresh fruit. If you aren't a fan of store bought yogurt, then you might like home made yogurt. I often make this for my chickens because it is so good for them especially when it's hot outside.

Lion House Rolls

Yields 1-1 ½ dozen rolls

2 cups warm water

2/3 cup nonfat dry milk (instant or non-instant)

2 Tbsp. dry yeast

¼ cup sugar

2 tsp. salt

1/3 cup butter (shortening or margarine)

1 egg

5-5 ½ cups all purpose flour (bread flour can be used if you have it on hand)

In the large bowl of an electric mixer, combine the water and the milk powder and stir so the milk dissolves.

Add the yeast to this mixture then the sugar, salt, butter, egg and 2 cups of the flour.

Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 2 more cups of flour then mix on low speed until the ingredients are wet, then turn the mixer on medium speed and mix for 2 minutes. The dough will be getting stiff and you may need to remove the bowl from the mixer and mix in the remaining flour by hand.

Add approximately ½ cup of flour and mix again. This can be done by hand or mixer. The dough should be soft, not overly sticky, and not stiff. It may not be necessary to use the entire amount of flour.

Scrape the dough off the sides of the bowl and pour approximately 1 Tbsp. of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with oil. This helps prevent the dough from drying out. Cover with plastic and allow to rise in a warm place until double in size.

Sprinkle a cutting board or counter with flour and put the dough on the flour. It is now ready to roll out and cut into desired shape and size of roll.

Place rolls on greased (or parchment lined) baking pans. Let rise in warm place until the rolls are double in size (approximately 1-1 ½ hours).

Bake in 375-degree oven for 15-20 minutes or until they are browned to your satisfaction. Brush with melted butter while hot.

(I will post a pic next time I make them) These rolls are sooooo yummy!! My favorite roll recipe I've tried so far.

Best Barbecued Meatballs

1 egg, slightly beaten
1 can (5oz) evaporated milk
1 cup quick-cooking oats
1/2 cup finely chopped onion
1 tsp salt
1 tsp chili powder
1/4 tsp garlic powder
1/4 tsp pepper
1 1/2 lb ground beef

SAUCE
1 cup ketchup
3/4 cup packed brown sugar
1/4 cup chopped onion
1/4 tsp garlic powder
1/2 tsp liquid smoke (optional)

In a bowl, combine the first 9 ingredients. Crumble beef over mixture and mix well. Shape into 1 inch balls; place in a greased 9x13 inch baking dish. Bake, uncovered, at 350 degrees for 18-20 minutes or until no longer pink. Meanwhile, combine the sauce ingredients in a saucepan. Bring to a boil. Reduce heat and simmer for 2 minutes, stirring frequently. Pour over meatballs. Bake 10-12 minutes longer. Yield: about 4 dozen.

As for me, the liquid smoke is not optional, it's a necessity. It makes the sauce exceptional. Also, I like lots of sauce so I double the sauce recipe and use the extra on rice. I also use my medium Pampered Chef scoop for the meatballs as they are just the right size.

Pasta E Faglioli soup

1lb ground beef
2 ribs celery, chopped
1 med onion, chopped
1 (16 oz) can, petite diced tomatoes
2 (8oz) cans tomato sauce
6 cups water
6 tsp beef bouillon granules
3 carrots, shredded
6 tsp Italian seasoning
1 tsp garlic powder
1/4 tsp salt
1 (15oz) can red beans
1 cup dry macaroni, cooked

Brown ground beef, celery, onion; drain. Put all ingredients except beans and pasta in a large pot. Simmer 30-40 minutes. Add beans and cooked pasta. Simmer 5-10 minutes until hot.

I dare you to say that Olive Garden's soup is better than this. After making this soup, you'll never want their soup again.

Crunchy Peanut Butter Balls

This is the best candy! My husband loves it and can never get enough.

1 cup peanut butter (crunchy or creamy)
1 jar (7 oz) marshmallow creme
1 1/2 cups rice crispy cereal
1 1/2 cups semi sweet chocolate chips
4 teaspoons shortening

In a large bowl, combine the peanut butter and marshmallow creme; add cereal and stir until well coated. In a small microwave-save bowl, combine chocolate chips and shortening. Microwave, uncovered, for 1-2 minutes or until chips are melted; stir until smooth.

Roll cereal mixture into 1 inch balls; dip in chocolate. Place on a waxed paperlined pan. Refrigerate until set. Yield: 2 1/2 dozen

I find that if I use my smallest scoop from Pampered Chef, it's just the right size for the balls. Enjoy!