APPLE CAKE

6 cups of peeled and chopped apples (I cut cut mine very fine)
2 cups of sugar
3 cups of flour
6 Tbsp of corn starch
1 cup Margarine
2 eggs
2 tsp Cinnamon
2 tsp soda
1 tsp nutmeg
1 tsp allspice
1 cup raisin
1 cup nuts(optional)

Mix your 6 cups of apples with two cups of sugar set aside for 10 min.  Add eggs and margarine to the apple mixture

Sift together dry ingredients
Bake in a 9 X 13 greased pan at 350 for 40 min or until tooth pick comes out clean.

Frost with cream cheese frosting

This is my 90 year old friend Clo Barnes recipe.  She is a keeper and so is the receipe.

BREAD STICKS

3 C. flour

1 cube butter
½ tsp. salt
parmesan cheese
3 Tbsp. sugar
garlic salt to taste
1 Tbsp. yeast
1 ½ C. warm water

Dissolve yeast and sugar in water. Add flour and salt. Knead lightly for 2 minutes. Add flour if too sticky. Melt butter and pour into 9 x 13 pan. Divide dough into 18 parts. Roll into snakes Make 2 rows of 9 breadsticks. Sprinkle with cheese and garlic salt. Bake at 350 for 20 minutes.

Thank you Mom Larsen for sharing your friends Kim's bread sticks.

BUFFALO CHICKEN DIP

1 package of cream cheese softened
1 cup of frank's buffalo sauce
1 cup ranch dressing
2 cups of shredded cheese
3-4 cups shredded chicken.
Usually an entire rotisserie chicken.

Mix all of  wet ingredients together then mix the chicken in and bake at 350 for 20 minutes!

SALAD DRESSING

2 tbsp white wine vinegar
1 tbsp dried parsley
1/4 cup olive oil
2 tsp sugar
1/2 tsp salt and pepper.

CINNAMON ROLLS WITH MOM!!

Today we are cooking with my mom.  This is a recipe that she got (from a lovely lady named Lorraine Taylor) I grew up eating.  One of the favorite things my mom made for us as children.  Today I learned the trade secrets.  

1/4 cup of regular Yeast in 1 cup of warm water

3/4 cup shortening

3/4 cup sugar

3/4 cup powdered milk

2 1/4 tsp salt

3 eggs

3 cups warm water

10-12 cups flour

2 cups of raisins(Soak your raisins in any kind of juice overnight or for several hours, then drain juice before adding to dough)

Mix your yeast and 1 cup of very warm water.  Set aside.  Then add in your mixing bowl add shortening, sugar, powdered milk, salt eggs and 3 cups of warm water.  Then add your yeasty water and mix.  Add the flour and raisins at this point. It can take up to to 12 cups of flour.  Add until your dough is stiff but playable.  Then set in large bowl, cover with a cloth and allow it to rise until it doubles in size.If it is cold in your kitchen to move the process along run warm water in your sink(3 to 4 inches) plug it and then set the bowl in the sink.

.

 Now the fun begins.  Roll the entire amount out on a Greece covered counter top.  Make it a rectangular shape,  it will be a 1/4 to 1/2 inch thick. Then take your softened butter and rub it all over the dough. Liberally sprinkle the white sugar and Cinnamon all over the dough. Then take the dough and start to roll it into a large roll.  When you reach the end pinch and seal the dough together.  

 Then 1-3 cups of white sugar 

3 plus TLBS of Cinnamon

1 cube of butter softened ( I like to just leave it out on the counter for several hours)

 Cream Cheese Frosting
1 cube of butter
1 tsp vanilla
1 8 ounces of cream cheese
Powdered sugar.

GRANOLA

2 beaten egg white
3 cups old-fashioned oats
1 1/2 cups chopped nuts (such as almonds, pistachios, pecans, or walnuts),
1 1/2 cups coconut shavings
1/2 cup Honey
1/4 cup coconut oil warmed
1/4 cup sesame seeds or pumpkin seeds
2 tablespoons (packed) light brown sugar
1 1/2 teaspoons kosher salt
1/2 teaspoons ground cinnamon in a large bowl
1 cup of dried cherries or any dried fruit
Combine all of the of the liquid and nuts first and then toss the rest to combine. Spread out on a rimmed baking sheet lined with parchment paper.

• Bake granola at 300, until golden brown and dry, 40-45 minutes. Let cool on baking sheet (it will crisp as it cools) You can stir during baking but the more you stir the less big chunks.  So I suggest just turning it over once during the baking process
• Store airtight at room temperature, it keeps for 2 weeks...if you don't eat it all first.
  

  
  

  
  

  
  

BANANA BREAD

1/4 pound (1 stick) unsalted butter at room temperature
1 cup sugar
2 eggs
1 1/2 cups unbleached all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed verry rip bananas
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans
Preheat the oven to 350 degrees. Butter a 9 x 5 x 3 inch loaf pan or several smaller pans. With an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs, beating well. Sift the dry ingredients together and combine with the butter mixture. Blend Well. Add the bananas, sour cream, and vanilla. Stir well. Stir in the nuts and pour into the prepared pan. Bake 1 hour until a cake tester comes out clean. Turn out onto a rack to cool.


Thank you Brittanie for sharing this is a keeper!

COCONUT BROWNIES

• 1/2 coconut oil ( you can use butter if your not a coconut fan)
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 2 eggs
• 1/2 cup all purpose flour
• 1/2 cup cocoa powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 cups chocolate chunks
• 
  
• Preheat oven to 350 degrees F. Line a 9x9 baking dish with parchment paper.Mix the butter, sugar, and vanilla.   Add the eggs one at a time, mixing well between each addition. Stir together the flour, cocoa powder, and salt and baking soda. Gradually add the dry ingredients to the oil mixture. Mix in the chocolate chunks. Once mixed (it will be thick), scrape it into the prepared dish and spread evenly.
• 
  
• Bake for 25 minutes, until brownies begin to pull away from the side of the pan. Serves 9-12.
• Thx Heidi for the great brownies
• I often double or triple the batch when we have company.

BEST COOKIES

1 1/4 cup white sugar
1 1/4 cup brown sugar
1 1/2 cup butter (3 sticks)soft
1 Tbsp Vanilla
3 eggs
4 1/4 cups flour
2 tsp baking soda
1 tsp salt
2- 4 cups chocolate chips
Heat oven to 375.  Mix sugar, brown sugar, and butter till light and fluffy.  Beat in vanilla and eggs till blended.  Beat in flour, baking soda and salt.  Stir in Chocolate chips
Bake 10 min.
Thanks Isabel for sharing we love these.

 

 

CHOCOLATE CHIP COOKIES

 

1 1/2 cups soft butter (3 cubes) 

1 1/2 brown sugar

1/2 cup white sugar

2 eggs

4 tsp vanilla

4 cups flour

2 tsp baking soda

1 tsp salt

4 tsp corn starch

2 cups plus of Chocolate chips/ we use dark and milk

Cream butter and sugar together!  Then add eggs and vanilla and stir.  Mix all dry ingredients and then add the chocolate chips.  350 for 8-10 min.  Take the cookies out when they still look slightly undercooked.  Let them sit for 2-3 min once they are out of the oven.   

PEPPER BELLIES

2 can of pinto beans
2 cups cooked hamburger or Turkey burger
1-2 green peppers
 1 large onion
2 cans diced tomatoes
1 can green chillies
1 Tbs cumin
1 Tbs chili powder
1 Tbs Garlic

Cook in your crock pot 8 hours.  Serve with Frito's Scopes or corn chips, green lettuce, cheese, olives, tomatoes, avocado and of course Tapitio if your part of our family!  I had to take the above picture of my son Corban's creative presentation of his food tonight... Love you Buddie your a true foodie!

BLACK BEAN SOUP

 

1 large onion, chopped
1 large red bell pepper, chopped
1 larch green bell pepper, chopped
3 cloves garlic, minced
1 tbsp. olive oil
2 chicken breasts, cooked and cubed
1 can diced tomatoes with juices
1 can diced green chilies
2 tsp. ground cumin
1 tsp. salt
1 can chicken broth
4 cans black beans, rinsed and drained

Saute onion, peppers, and garlic with the oil until tender. Add remaining ingredients and simmer for 15 minutes. Garnish with sour cream, green onion, jack cheese, and cilantro.  This is also delish without without the chicken if you like! This comes from my husbands Aunts blog which is amazing...Thanks for sharing...http://suesfood.blogspot.com/

CITRUS DELIGHT

This is so easy to make and the result are awesome! Fill any glass jar full of any citrus. Oranges, lime or lemons. Then fill the jar with White Vinegar. Put the lid on secure and put it in your pantry. The longer it sits the better.  We love this in our Banana Bread. I am also going to experiment with some Ideas for salad dressings. So go make some.... and stay tuned.

PARTY COOKIES

1 1/2 Sticks butter
1/3 Cup sugar
3/4 Cup brown sugar
1 egg
1 tsp vanilla
Whip the above ingredients. Add:
1  2/3 Cup flour
3/4 tsp baking powder
1/2 tsp salt
1/2 tsp soda
Then add 1 Cup chocolate chips
1 Cup white chocolate chips
nuts
Bake at 375 for 9-10 minutes.

There is so much to say about this wonderful Grandma.  These will always be the cookies that the kids will remember as the ones she always made for them.  This is the tried and true buttery goodness.  They are party cookies because Grandma is a party animal!  She is fun, loving, and a wonderful cook. This weekend she made these for us!  We love you Grandma.

CANDIED PECANS

6 cups nuts

1 egg white

1/3 cup white sugar

1/3 cup brown sugar

2 Tablespoons vanilla

1/2 teaspoon cinnamon

1 teaspoon salt

Heat oven to 300. Whisk egg white until foamy.  Whisk in sugars, vanilla cinnamon, and salt.

Stir in nuts until well coated.  Spread in baking pan.  Bake for 10 minutes, remove and stir (will be sticky) and return to oven to bake 10-12 minutes more until pale golden brown.

Remove and let cool, stirring to separate.  Can be frozen

From a dear friend Christina.  We love to have these in salads!

GUATEMALAN CHICKEN WITH OLIVES & CAPERS

 This is a delicious recipe that my dear friend Vera(yes a authentic Guatemalan) has cooked for our family several times over the past 10 years.  She typed it for me tonight and it makes me laugh just reading it. So Enjoy!   Love you Vera. Thank you!
INGREDIENTS:

* 2-3 lbs. of chicken: Mixed pieces of dark and white meat. (Never ever used only white meat. It will be dry and awful.)
* 1 large onion, sliced. (Medium sliced, not large or finely sliced.)
* 1 (12 oz) can of tomato paste (Don't think you can substitute it with tomato sauce. You can't, so don't even try.)
* About 1/2 cup of capers. (Or however much you want. Don't rinse them.)
* As many olives (green or black) as you want. (You can never have too many if you love them.) Rinse them if you didn't rinse the capers; but, since I know you're following these instructions to the letter, then rinse your olives.)
* Several limes. (Limes NOT lemons, Angela!) For every two medium pieces of chicken, use 1/2 a juicy lime. You want to drench each piece.)
* 2-3 bay leaves (I don't know what they do; my mother just told me to add them.)
* Chopped cilantro or parsley (Cilantro tastes best, but if you're feeling adventurous use parsley.)
* Worcestershire sauce (If you insist on quatifying it, use a couple of tablespoons and be happy.)
* Salt and Pepper (Need I explain?)
* Olive oil (Or use whatever type of oil you usually use. You don't have to use a lot; just enough to cover the bottom of the pot so it won't stick and smoke.)

PROCESS:

* After presumably rinsing the chicken pieces, paper towel dry each piece and set aside. (Don't skip this step. If the chicken is wet, it will dilute the lime juice later. I promise.)
* In a small bowl, mix as much salt and pepper as you want. Use it to season each piece and set aside.
* Soften the limes by rolling them with the palm of your hand--heels works too, apparently--over a hard surface. (Countertops are great for this.) Cut in half and drench each chicken piece with lime juice. (Don't get chintzy with the lime juice here. It's better to overdo it.) Don't throw away the excess lime juice. In fact, do this over the pot you will use so the excess will fall into it.
* Place in a large enough pot and add the sliced onions, chopped cilantro, capers, olives, tomato paste, bay leaves. Generously drizzle with Worcestershire sauce--or use two tablespoons or 1/8 of cup or whatever--and mix everything.

** If you are using an oven range, cook for about an hour on LOW heat. (Use medium or high heat, and get ready to burn your dinner. Seriously.) You know it will be done when the juices flow clear when you poke it with a fork or when the meat is falling off the bone.

** If you are using a crock pot, cook on high for 4-5 hours or on low for 7-8 hours, or until the meat is falling off the bone.

OATMEAL SCOTCHIES

3/4 cup butter
3/4 cup sugar
3/4 brown sugar
2 eggs
1 tsp vanilla extract
1 1/4 cup flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
3 cups Oatmeal
2 cups Butterscotch chips

Heat oven to 375.  Beat butter, and sugars together, add eggs and vanilla.  Combine flour, baking soda, cinnamon and salt.  Then mix this with the butter mixture until blended.  Stir in outs and butterscotch chips: mix well.  Drop heaping spoonfuls onto a cookie sheet.  Bake 8-10 minutes until light golden brown.  Cool slightly and remove from pan. Cool completly.  Store in airtight container.  Makes about 4 dozen.

SNOWBALL KISSES

11/2 cup sugar
1/2 cup vegetable oil
1/2 cup cocoa powder
3 eggs
1 1/2 tsp vanilla
1 3/4 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
powdered sugar
48 Hershey's special dark kisses unwrapped

Combine granulated sugar and oil in large bowl: Add cocoa, eggs, vanilla and mix well.  Put all dry ingredients in a bowl to combine them.  Then add together and mix.  Once mixed well cover and refrigerate until dough is firm. 

Line cookie sheets with parchment paper.  Scoop out with 1 inch cookie scoop then roll it in your hands to make a ball. Then roll into in the powdered sugar until well coated. 
Bake at 350 for  11-13 minutes. Press chocolates immediately into the cookie. Remove from cookie sheet and let them cool on the wire rack.
Makes about 4 dozen.

SUGAR COOKIES

2 cups white sugar
1 cup butter
1 cup milk
2 eggs
6 cups of flour
1/2 tsp salt
2 tsp baking soda
2 tsp cream of tarter
2 tsp vanilla

Cream together sugar and butter, then add all of the rest of the ingredients.  Roll out with a light dusting of flour, about 1/4 in thick.  Bake at 350 for 10 minutes.

This is a receipt from A lady I knew as a child.  Everyone in this town made her special receipt at Christmas time.  They are so tasty and moist.  Thank you to Norma Jones!

You may ask why is this the kitchen that laughs.  Let me just tell you why:  It was late in the evening when I caught a second wind.  I needed to bake sugar cookies for various events coming up.    I had not done the recipe in a few years so I glanced at the first few ingredients and decided I wanted to have plenty so I had 2 bricks of butter out so why not just quadruple it.  I got busy plugging in my Bosch and creaming the eggs and butter together.  I then added the 3 cups milk, 8 eggs and then well....  then....  24 cups of flour!!!!!!  The Bosch managed to make it to  holding 12 of those cups of flour.  I could see that this was not going to work.  This is when laughter really began to set in.  The bowl was so full.  Round and round the Bosch went filled to the top.  I emptied it into the largest bowl I had.  I managed to add another 8 cups of four.  Then I gave up and put the remaining amount of flour on the counter dumped my huge blob of dough on the counter and walla.  I had a BIG fun mess in front of me.  I felt like a child playing with play dough, all my dreams had come true!  I began busting up again with crazy laughter this was a ginormous bit of dough to try to manipulate.  I managed to mix it and then I split the dough in half to roll it out and cut the cookies out. So this is not what happens in my crazy kitchen everyday but this is one of the many reasons that it continues to laugh! 

PUMPKIN MUFFINS

6 cups flour
3 Tbsp. plus 1 tsp. pumpkin pie spice
1 Tbsp. Plus  1 tsp. baking soda
1 Tbsp. salt
6 cups sugar
1 can Libby Pumpkin  Pure
1 cup orange juice
3cups chocolate chips ( I use  equel parts dark and milk chocolate)

Preheat oven to 350 F. 

For muffins fill the pans with muffin linners.  Add 1/4 cup to each one.  Special thanks to Corol for sharing these with our family.  YUM!

TORTILLA SOUP

3 15 oz  cans of stewed tomatoes
3 cans of chicken broth
1 1/2 Medium salsa  (pace or whatever you have)
1/2 cup fresh cilantro or to taste (I use the entire top of the bunch  because it is my favorite)
3 cloves garlic
5 chicken breast
1 Tbsp cumin
1 can of each: rinsed black beans/pintobeans/whitebeans/ corn ( anything you like can go in)
~Puree in blender, stewed tomatoes,salsa garlic and cilantro pour into large capacity crock pot. 
Add all other ingredients.Cook all 6 hrs in crock pot on high the last 2 hours take chicken out
and shred it, and then put it back in.

Serve with chips, sour cream, cheese, avocado. Etc.
 Enjoy, and thanks for sharing Lori you saved my day!

BANANA BREAD

1Tbsp CITRUS DELIGHT
1/2 cup milk
combine the Citrus Delight and Milk.  Set aside.

3/4 cup butter
1 1/2 cup sugar
4 mashed bananas
2eggs
1 tsp vanilla
3 cups flour
1 tsp baking soda
1tsp salt
3/4 cup nuts if your crazy but  I prefer Chocolate chips.(you do not need either if your a purist.)
Mix all of the above wet ingredients and then add the dry (mix together, flour, baking soda)

325 for 60-75 min until toothpick comes out clean. Cool 10 minutes and then remove from pan.  Makes 4 mini loafs.

COWBOY CAVIAR (A DELISH DIP FOR CHIPS)

Do not let the name scare you.  It is so delish, thanks for sharing Roxanna!

2 Tbsp red wine vinegar
2 Tbsp olive oil
2 cloves minced garlic
1 1/2 tsp Tabasco or tapotio sauce
freshly ground pepper and salt to taste
~ mix all the above ingredients with a whisk~

1 ripe avocado cute up into 1/2 inch cubes
1 15 oz can of black eyed peas drained and rinsed
1 cup petite frozen corn
2/3 cup sliced green onions
1/2 cup fresh chopped cilantro
1/2 pd. chopped roma tomatoes
~mix all of the ingredients that are left and then add the dressing~
Serve with chips and enjoy!

OATMEAL CHOCOLATE CHIP COOKIES

My daughter loved them!!!!

Mrs Fields Oatmeal Chocolate Chip Cookies.  Makes 12 dozen (unless your family eats cookie dough like mine.)

2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp vanilla
4 cups flour
5 cups regular oats
1 tsp salt
2 tsp baking soda
2 tsp baking powder
24 oz bag chocolate chips
8 oz or more if ya like of a chocolate bar, chopped ruffly
3 cups nuts (optional)
Cream together butter and sugars.  Add the eggs and vanilla to the creamed mixture.  Put  all dry ingredients into the blender.( I like to leave out 2 cups of oatmeal because I like a little of the whole oat in the cookie.   Blend dry mixture until it is a powder.   Slowly add dry mixture to the creamed mixture.  Add all your chips and chocolate and then bake.
375 degrees for 10 minutes.

CHICKEN CHILI (FAST & FURIOUS JUST DUMP IT IN THE CROCK POT)

2 cans black beans, do not drain juice

3 cans chopped/stewed tomatoes

3 can red kidney beans,do not drain juice

1 large onion, chopped
1 bell pepper

1 package Lipton Onion Soup Mix (dry)

3 chicken breasts or more if you like(I like to cook a couple extra and take them out before i shred the chicken and use them for another meal( like Best Friend Chimmies or Enchiladas)

2 bay leaves

3-4 cloves garlic 
1 Heaping Tbs of the chili powdered 
pepper flakes (as you like)

1tsp cumin 

dash of lemon juice (if you like)

Throw all in crock pot.  Leave cooking on low 6-7 hrs.  1/2 hr prior to serving, pull out chicken and shred, then stick back in.  I like it served w/shredded cheese and some yummy bread. Thanks Kristen for sharing!

Labels: 

CHOCOLATE CUPCAKES WITH PEANUT BUTTER FROSTING

THIS IS A GREAT RECIPE FROM BAREFOOT CANTESSA!  LOVE IT! A SWEET FRIEND SHOWED UP WITH THESE WHEN I HAD MY SWEET LITTLE GIRL.  THEY WERE GONE IN MINUTES.

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons brewed coffee
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
Kathleen's Peanut Butter Icing, recipe follows
Chopped salted peanuts, to decorate, optional
Directions
Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts or top with a cut up peanut butter cup, if desired.

Peanut Butter Icing:

1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/chocolate-cupcakes-and-peanut-butter-icing-recipe/index.html?oc=linkback

WHOLE GRAIN PANCAKES

I at a minimum triple this batch every time I make it.
1 egg
1 cup milk
1tsp baking powder
~add the above ingredients and let fizz then smile and proceed~
1 cup of whole grain flour for waffles
or 3/4 for pancakes.
1/2 tsp salt.

Get your griddle warm and cook some pancakes.  This is a family recipe.  My kids love it and so do I.  Thank you to the Aunts for sharing it with us when they came in May of 2012.

GREEN CHILI CHEESE PUFF

A really amazing cook and friend Corene shared this one with me!  IT IS AWESOME!
10 eggs
1pt. cottage cheese
1/2 cup flour
1tsp baking powder
1/2 tsp salt
1/2 cup melted butter
1 LB. jack cheese
1 small can of chilies

Put eggs, cottage cheese and flour in blender.  Blend.  Add all other ingredients and mix.  Place in a 9 X 13 pan.  Bake on 350 for 35-45 minutes.  It will get very puffy when it is done.

Serve with salsa and avocado


Note:  I only added 1/4 cup butter and much less cheese the second time I made it and it was still great.  I also added 2 Tbs canned chopped Jalapenos.  It was delish!