Candy Corn Fruit Salad

I am not a fan of Candy Corn, but I love this salad.  It is simple:

1/2 cup Sour Cream
1 cup Marshmallows
1/2 cup Coconut

Mix together and place in the bottom of a glass bowl, layer 4 cans Mandarin Oranges and 2 cans Pinapple on top. Gently mix together just before serving.

Tin Foil Dinner

This is easy to make several of (I usually make enough for 5 zip lock bags), and cooks up really fast for when you are in a pinch!

All you need is:

Hamburger
Veggies of choice (I use Zucchini, Carrots, Onions, Potatoes, and Green Beans)
Ketchup
Mustard
Salt
Pepper

Precook the veggies until soft then mix them in with the raw hamburger and add ketchup, mustard, salt and pepper to your liking.  Once combined put it into your frying pan to shape it to fit, then slide into a 1 gallon zip lock bag and lay flat to freeze (as you can see in the picture above it is still frozen but fits nicely in my pan).  When you need it just take it out, pop it in the frying pan you measured it in. Cover and cook until the hamburger is cooked through.  The reason I have not given amounts is you can make it more meaty or veggie depending on your preference.  We usually serve it with a big salad.  Enjoy!

1/2 and 1/2 Bread

My family loves this bread!!!

6 Cups Whole Wheat Flour
6 Cups Luke Warm Water
2 Tbls. Yeast
1/2 Cup Olive Oil
1/2 Cup Brown Sugar

Mix together and let rise until doubled and bubbly then add:

2 Tbls. Salt
8-10 Cups White Flour (dough should be pulling away from the side of the mixing bowl and be a bit sticky)

Mix on medium speed for 10 min (the only mixers I know of that can handle this is a Bosch or a Kitchen Aide, but if you use a Kitchen Aide you need to cut the recipe in half).

When done mixing remove dough from mixing bowl and form it into 4 large loves on a floured surface. Place in greased bread pans.  Let rise until slightly above the lip of the pans.  Bake at 350 for 30 Min.  Remove from pans and place on cooling racks then spread butter on the tops of them to soften the crust.  Let cool before placing them in bread bags.  Enjoy!

Fresh Raspberry Pie

I am visiting my parents and my Dad has the most beautiful raspberry bushes.  My Mom makes this pie out of the fresh raspberries and it is so incredibly yummy!

Fresh Raspberry Pie

1/4 cup Sugar
1 Tbls Cornstarch
1 Cup Water
1 pkg. (3 oz.) Raspberry Gelatin
5 cups Fresh Raspberries
1 Graham Cracker Crust (9 Inches)

In a sauce pan, combine sugar and cornstarch.  Add the water and bring to a boil, stirring constantly.  Cook and stir for 2 min.  Remove from heat; stir in gelatin until dissolved.  Cool for 15 min.  Place raspberries in the crust; slowly pour gelatin mixture over berries.  Chill until set (about 3 hours).  Top with whipped cream. Yield: 6-8 servings

Source: Sheryl Lewis

Chicken Cordon-Bleu Casserole

I love this casserole, I especially love that it doesn't have any condensed soups in it!

6 cooked chicken breast
      -I bake mine in the oven @ 350 for about 40 min, the first 20 of which the pan is covered.
6 slices cooked ham
6 slices Swiss cheese
4 Tbsp. butter
4 Tbsp. flour
2 Cups milk
1/4 tsp thyme (I use my Penzeys Poultry Seasoning in place of this and love it)
1/4 tsp salt
1/4 tsp pepper
1 beaten egg
1/4 cup breadcrumbs
1 Tbsp. melted butter

Place the chicken breast in a 9X13 baking pan.  Place the ham on top of the chicken and the Swiss cheese on top of the ham.  In a mixing bowl combine milk, thyme, salt, pepper, and egg.  In a medium sauce pan melt the butter then add the flour and whisk until smooth.  Add milk mixture and cook on medium heat until thick and bubbly.  Pour over the chicken/ham/cheese evenly.  Sprinkle the bread crumbs on top then drizzle the butter over the bread crumbs.  Cook at 350 for about 30 mins.  Serve over rice.

Source: My amazing friend Kym Wood

Cookie Bars

I have trouble finding the energy to make cookies.  I have never enjoyed taking batches out and putting them back in over and over and over again.  Lucky for my kids I found making cookie bars to be much easier and is now pretty much the only way I make cookies.

It is simple!  Take your favorite cookie recipe that makes approximately 5 dozen cookies, follow the directions but add 1/4 cup cornstarch to the dry ingredients (this helps keep the cookies soft).  Press dough into a greased 15x10 inch jelly-roll pan.  Bake at 375 degrees for 20 mins.

Enjoy!

Kenny Rogers Corn Muffins

                         

 

Kenny Rogers Corn Muffins

 

1/2 cup butter

2/3 cup sugar

1/4 cup honey

2 eggs

1/2 tsp. salt

1 1/2  cups flour

3/4 cup cornmeal (I grind my own cornmeal in my wheat grinder, I use popcorn and it is great)

1/2 tsp. baking powder

1/2 cup milk

3/4 cup tender corn (optional)

 

Cream together butter, sugar, honey, eggs, and salt in a large bowl.  Add dry ingredients and blend thoroughly.  Add milk while mixing. Add corn to mixture and combine by hand until corn is worked in.  Pour into greased 8 or 9 inch pan or 12 cup muffin pan.  Bake at 400 degrees for 20-25 minutes or till golden brown.

 

 



Crock Pot Chicken

This is sooooo easy!  It always comes out moist and delicious! 

Rinse off a whole chicken (I like free range organically fed)
Put in the Crockpot (do not add any water unless the chicken is frozen then add 1 cup of water)
Season with Salt, Pepper, Sage, Parsley, and Thyme
Cook on High for 4-5 hours or Low for 6-8 Hours.
Serve with your favorite sides.

Another reason I love this is because I love bone broth!  After I have taken as much meat off the bones that I can I put the bones back in the crockpot, add 3 quarts of water, turn on low, and let cook 12 to 24 hours (you can also add onions, celery, etc.).  I then strain the bones out and refrigerate or freeze my broth for the next time I make soup.   I really believe that the bone broth has been a HUGE reason my children haven't gotten sick this winter.  If you get a chance look up the benefits of bone broth and you will be amazed.

Hamburger Soup

It is soup weather here in North Carolina!  This is a an easy, budget friendly soup that doesn't call for bouillon (which I try to avoid).  Enjoy!

Sauté together:
2 cloves garlic
2 chopped onions
Add:
1 lb. Hamburger
Continue to cook until the Hamburger is well done then add:
1 qt. diced tomatoes
2 qt. water
5 chopped carrots
5 chopped celery sticks
6 peeled and chopped potatoes
1/4 t. thyme
1 t. parsley
2 bay leaves. 
Cook on low for 1 1/2 hours.  Remove from heat and add a little vinegar, a little honey, a little cayenne and salt to taste.

Source: Catherine Miller

Easy Whole Wheat Waffles (Dairy Free)

I have used this recipe for 12 years because it is so simple and easy!  My kids love it with frozen berries and hot syrup on top (We usually make our own syrup).

3 Cups Whole Wheat Flour
1 1/2 Tbl. Baking Powder
1 Tsp. Salt
1/4 Cup Oil (I use EVOO and we like it but if that doesn't fit your taste buds another healthy alternative is Coconut Oil)
3 Eggs
3 Cups Water

If you like your waffles a little sweet you can add:
A squeeze of honey (I probably use about 2 tsp. worth), or one mashed Banana

Mix all ingredients together and cook in greased waffle iron.  Serve hot.

Creamy Ham and Potato Soup

This is a great and easy recipe to use up your left over ham!  Enjoy

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion (I like to use dried onions because lets face it chopping onions is no fun)
1/2 cup carrots, diced
1 cup cooked ham (I use ham steak)
3 1/4 cups chicken broth
salt and pepper to taste
5 tbls. butter
5 tbls. flour
2 cups milk

Combine potatoes, celery, onion, carrot, ham and chicken broth together in stockpot.  Bring to a boil then turn down heat to simmer until vegetables are tender.  Add salt and pepper.

In a separate saucepan, melt butter over medium-low heat.  Whisk in flour and cook stirring constantly until think (about 1 min).  Slowly stir in the milk and continue stirring over medium-low heat until thick (4-5 min).

Add the milk mixture to the stockpot.

Serve with grated cheese, chives, bacon etc.

SOURCE: http://www.the-girl-who-ate-everything.com

Banana Bread

I am back...I have been so sick but am finally feeling better.  It feels good to cook again.  This is my favorite Banana Bread recipe.  It is moist, cuts without crumbling, and has the yummiest crust (as shown in the picture).  Enjoy!

6 ripe mashed bananas
3 1/2 c. sugar
4 beaten eggs
1 c. oil
1/2 c. sour cream
2 t. vanilla

Mix above ingredients together well.  In another bowl mix together the following ingredients:

4 c. flour
1 1/2 t. salt
2 1/2 t. soda

Mix together the dry and wet ingredients and pour into 3 greased regular size loaf pans.  Bake at 325 for 1 hour.

Source: Katie Palmer

Chicken and Wild Rice Soup

        One of my dear friends brought this over when I was laid up and I can't tell you how wonderful it tasted! It has been one of our favorite recipes ever since. It is hearty, creamy, comfort food at its finest! I love it served in a homemade bread bowl.

Creamy Chicken and Wild Rice Soup

Ingredients:

1 package Wild Rice Rice-A-Roni
1 1/4 cup water
1/2 cup chopped onion
1/2 cup chopped carrots
1/2 cup sliced celery
1/4 cup butter
2 chicken breasts, cubed
1/4 cup flour
3 cups chicken broth
1 cup cream (I usually use milk; the cream makes it pretty heavy)

Mix Rice-A-Roni (rice and seasoning packet) with the water and bake in a pyrex baking dish covered with foil for 1 hour at 350 degrees.

After you pull the rice out, in a soup pan or dutch oven, saute carrots, celery, and onion in butter. In a separate pan, begin sauteing chicken cubes in a little bit of olive oil. When veggies are tender, add flour and cook for 1-2 minutes. Then add chicken broth, milk, and rice. Add chicken when it is cooked through. Simmer until it is a little bit thickened. It will thicken additionally as it cools.

Source: Julie Roberts

Pumpkin Bars

I know, I know it isn't Halloween yet. BUT we all want it to be right?  I make these bars year round, in fact my husband's work asks for them for every work gathering.  It feeds a big crowd and you will love them!!!

1 c. oil (I use coconut oil)
2 c. sugar
4 eggs
2 c. pureed pumpkin (or squash/sweet potatoes)

Mix together then add:

2 c. flour (whole wheat works well!)
2 t. baking powder
1 t. baking soda
1/4 t. salt
2 t. cinnamon
1 t. pumpkin pie spice (cinnamon, nutmeg, and clove)

Mix together well and bake at 350 for 20-25 minutes in a greased cookie sheet.

Frosting:
*frost when cooled
3 oz. cream cheese
6 T. softened butter
1 t. vanilla
2 c. powdered sugar
1 t. (or more) milk

Source: Honica Smith

Chicken Noodle Soup

My friend brought over lunch the other day and this is what she made.  My husband loved it.  It is easy and goes well with biscuits!

2 tsp. Chicken soup base
3 cups Chicken soup stock or broth
2 cups Carrots, chopped
3/4 cup Onion, chopped
2 cups Celery, chopped
2 cans Cream of Chicken Soup
1/4 cup Evaporate Milk or 1/2 cup Milk
2 cups Chicken, cooked
4 cups Country Style Egg Noodles, cooked
Salt and Pepper

Cook the vegetables in chicken broth, not too done.  Add the soup, milk, chicken and noodles.  Heat through.  Salt and pepper to taste.  If you want it thinner just add milk.

Source: Cheryl Harris

Pureed Fruit Muffin

School is starting and kids need a good healthy breakfast to get the day started right!  This muffin recipe and a smoothie is a great way to get your kids the nutrition they need. The kids love it, in fact my 9 year old son can make it himself!  It is healthy, vegan, and YUMMY!

Pureed Fruit Muffins

1/2 c. coconut oil (you can use butter but I like coconut oil better)
3/4 c. dark brown sugar (or sucanat)
1 c. pureed fruit (fresh or bottled)
1 1/2 c. whole wheat flour
1 t. soda
1/2 t. salt

Mix all ingredients together and bake at 350 for 20 minutes.

Note: Some fruit suggestions are: applesauce, apples, bananas, peaches, and pineapple.  I also will add spices such as cinnamon, nutmeg, clove, and ginger.  This recipe is very forgiving so play with it and find what your family loves.  Enjoy!

Source: Annie Miller

Sweet Tomatillo Dressing

This is a recipe I got from my cousin, who got it from Pinterest.  The recipe is for chicken enchiladas of sorts but we found that we like the sauce so much that we have it on had for salad, quesadillas, beans, rice, and veggies.  It kind of is our new ranch.  In her recipe she just called it the sauce, but I will name it Sweet Tomatillo Dressing.  You can find the original recipe here:
http://ourrecipeclub.blogspot.com/2011/01/callis-burrito-chicken-enchiladas.html?m=1

1 Cup Salsa Verde
1 pkg Buttermilk Ranch (I just use ranch seasonings so I can avoid MSG)
1/3 cup fresh Cilantro (I add a bit more because I love it)
1/3 cup Sour Cream
1/3 cup Mayonnaise
1 tsp mince Garlic
1/2 tsp coarse Salt
1 Tbsp fresh Lime Juice (I usually to help with the flavor and to maintain freshness, probably a whole lime)
1/4 tsp Cumin
1/4 cup Sugar (I use honey and it works great but honey is sweeter so I just add it to taste)

Put all ingredients in blender and blend until smooth.

Frozen Grapes

I am one of those moms....you know the ones that don't like high fructose corn syrup, food dye, ....etc.  So we usually don't have Popsicle in our home unless they are homemade.  I don't know why but homemade sometimes just seems like too much work, so I found an easier way.  Frozen Grapes!  They have a wonderful icy crunch, are prefect for those hot days, and super easy!  

Wash Grapes well (I use food wash for grapes to get off all the pesticides)

Pull off the vine and place individually on a cookie sheet

Freeze

It is that easy.  Once mine have frozen (I usually leave them in for 3 hours), I put them in a zip lock bag to save space in my freezer.  Enjoy!

Whole Wheat Multigrain Bread

Everyone (unless people are lying to me) loves my homemade bread.  I make it every week!  I love that I know exactly what goes into it and that it is full of wholesome grains for my children!  This recipe makes 4 loaves and to do so I use my Bosch Mixer, if I were using a Kitchen Aide I would cut the recipe in half.

Audrey's Whole Wheat Multigrain Bread
Yield: 4 large loaves or 5 small loaves

6 cups whole wheat flour (Hard Red or Hard White works best)
6 cups warm water
2 Tbsp. yeast
1/2 cup extra virgin olive oil
1/2 honey (or dark brown sugar)

Mix ingredients together in mixer and let rise until double and bubbly.  Then add:

2 Tbsp. Salt
1/4 cup of any or all the following grains: Amaranth, Quinoa, Chia Seeds, Sunflower Seeds, Poppy Seeds, Sesame Seeds, Flax Seeds (I would grind the Flax in your blender first)
8-10 cups whole wheat flour- while mixer is set at lowest speed add one cup at a time until you get to 8 cups then add 1/2 cup at a time until it pulls away from the sides of the mixer (if you add too much it will be crumbly so be careful).

Mix on medium speed for 10 minute.  On a floured surface separate dough into 4 pieces.  Knead each piece into the shape of a loaf then pat with hand to get the air bubbles out and place into a greased loaf pan.  Let rise for 30 min or until the dough has risen slightly above the pan.  Bake at 350 for 28 to 30 min.  Let cool in pans for 3 minutes then continue cooling on cooling racks.  Once cool wrap in plastic wrap or place in bags.

Note:  I have been reading more and more about soaking grains to help with digestion. So as of late I have been soaking the following ingredients overnight; 6 cups flour and any other grains I am using, 5 cups water, and 1 cup buttermilk.  The next day I add yeast, oil, and honey to the soaked wheat and let it rise then continue with the recipe (minus the grains since they have been added to the soaking mixture).  Because it is cool from soaking it does take longer to rise.  It also has a bit of a sourdough flavor when doing this (which I love but others may not).

Mayonnaise Chocolate Cake

I know, I know, the picture doesn't really show the deliciousness of the cake....but it does show the most creative birthday cake I have ever made (thanks to Julie Finlayson)!  This is my go to cake recipe.  It is always yummy and it is really easy.

2 cups flour
1 cup sugar
1/4 cup cocoa powder
1/2 tsp. salt (I usually do a little less)
1 tsp. baking soda

Mix above ingredients together then add:

1 cup mayonnaise
1 cup hot water
1 tsp. vanilla

Mix together well and bake in a greased and floured 9X13 pan at 350 degrees for 30-40 minutes.  I often times (as in the above cake) will 1 1/2 times the recipe and bake it as a sheet cake, when doing this the baking time will decrease by about 5 minutes.

Source: My husband's grandma Mary Smith