QUICK Breads

Ahhh.  Quick Breads..There is a reason why they are called that..  NO YEAST makes Bread Quick to finish...

Poppy Seed Bread by Elaine Barrus

3 cups flour

2 tsp baking powder

1/2 tsp salt

2 1/2 tsp poppy seeds

2 1/4 cup sugar

1 1/2 cups oil

3 eggs

2 tsp vanilla extract

1 1/2 tsp almond extract

1 1/2 tsp butter flavored extract

1 1/2 cup milk

Topping *

Preheat oven to 325°F.  Grease loaf pan.

In a medium size bow; combine flour, powder, salt, seeds; set aside.

In a  large mixing bowl, beat oil, sugar, extracts, eggs until well mixed. Add flour mixture and milk alternately.  Mix for 2 minutes on low.  Pour into prepared pan and bake 1 hour.  Let cool.  Follow directions for topping.

*TOPPING:

3 /4 tsp butter extract

3/4 tsp almond extract

1/2 tsp vanilla

1/3 cup orange juice

1/3 cup sugar

Bring all ingredients to a boil.  Spoon over cooled bread.

When You Can't Eat Just One....

This post is dedicated to those food items where ONE is just so incredible, why stop!

Try this one...my mom gave me this recipe MANY MANY MOONS ago.  Sounds gross, but when they are bakes..you will eat the WHOLE batch.

ButterHorns

1 cup margarine or butter

1 1/2 cup cottage cheese

2 cups flour

Cream butter and cottage cheese.  Add flour.  Refrigerate 4 hours.  Divide dough in 3rds.  Roll into circles.  Cut into wedges.  Rollup lightly starting at the wide end.  Place point down on  cookie sheet.  Bake 30 to 40 minutes until golden brown..

Frost lightly with confectioner sugar glaze:

1 cup powdered sugar

1 TB butter

1/4 tsp vanilla

1 TB milk




Here is another yummy dessert...Low cal..NOT!

Hello Dolly Bars

1/4 cup butter

1/3 cup brown sugar

2/3 cup flour

2 cups chocolate chip morsels

2 cups coconut

1 can sweetened condensed milk

Preheat oven to 350 °F.  Grease and flour 9x13 pan.

In a medium size bowl, add all dry ingredients except sugar.  Cream butter and sugar.  Add flour.  Press into pan. Sprinkle with chips and coconut. Drizzle with milk.  Bake until golden brown.

OPTIONS:

Substitute butterscotch chips or peanut butter.

Use half and half - peanut butter and chocolate.

Chocolate chips morsels - use milk and semi sweet together or even Dark chocolate.

Oh I will add more..I PROMISE!!!!

Want to Have Some Fun.....

No Bake..the nice thing is..it doesn't heat up your house and kids can make these with little supervision.

Fun Time No Bake Cookies 

2 cups granulated sugar
3 tablespoons unsweetened cocoa powder
1/2 cup salted butter
1/2 cup milk
1 pinch salt
1 cup pretzel pieces

1  cup graham cracker pieces

1 cup peanuts
1/2 cup peanut butter
1 teaspoon vanilla extract

Step 1: In a 3-quart saucepan, bring sugar, cocoa, butter, milk, and salt to rapid boil for 1 minute.
Step 2: Add peanut butter, and vanilla extract; mix well.

Step 3: Add Pretzels, Crackers, Peanuts

Step 4: Working quickly, drop by teaspoons onto waxed paper, and let cool.

Makes 36 cookies.

Here is one my daughter Mary LOVES to make....

No Bake Cookies   - Mary Style

Ingredients
2 cups granulated sugar
3 tablespoons unsweetened cocoa powder
1/2 cup salted butter
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract

Hardware
3-quart saucepan
Waxed paper

Step 1: In a 3-quart saucepan, bring sugar, cocoa, butter, milk, and salt to rapid boil for 1 minute.
Step 2: Add quick oats, peanut butter, and vanilla extract; mix well.
Step 3: Working quickly, drop by teaspoons onto waxed paper, and let cool.

Makes 36 cookies.

I love these...

Haystacks

1 cup butterscotch chips

1/2 cup peanut butter, chunky style

1 (3 oz) can chow mein noodles

Step 1: In a 3-quart saucepan over low heat melt heat the peanut butter then add the chips and melt.
Step 2: Add noodles.
Step 3: Working quickly, drop by teaspoons onto waxed paper, and let cool.

Makes 36 cookies.

SAUCED..oh I mean SAUCES

Sauces, Marinades, etc can make a difference in cooking.  Just adding a touch of something..you know what I mean!

Marinade Sauce

1/4 cup vinegar

3 TB soy sauce

2 TB oil

23 TB ketchup

! glove garlic, crushed

Mix together.  Pour over meat.  Let refrigerate for up to 24 hours.

Alfredo Sauce

5 tablespoons sweet butter

2 garlic cloves, minced

2 cups heavy cream

1/4 teaspoon white pepper

1/2 cup grated parmesan cheese

3/4 cup mozzarella cheese

Directions

Melt butter in medium saucepan over medium/low heat.

Add the garlic, cream, white pepper and bring mixture to a simmer.

Stir often. Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth. When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR!  

BARBEQUE SAUCE

2 cups Ketchup

1/2 cup Light or Dark corn syrup

1/2 cup Molasses

2 teaspoon Smoke flavoring

1/2 cup Vegetable oil ( I use Olive Oil)

Place ingredients into a 1-1/2 quart sauce pan. Bring to a boil stirring occasionally. Once sauce has boiled reduce heat and let simmer for about 15minutes stirring occasionally to avoid burning. Remove from heat and cover until needed to coat meat.

Enchilada Sauce

3 tablespoons vegetable oil

1 tablespoon flour

1/4 cup chili powder

1 clove garlic, crushed

2 cups chicken stock

10 ounces tomato paste

1 teaspoon dried oregano

1 teaspoon ground cumin

1/2 teaspoon salt

In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and garlic, cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.

Honey BBQ Sauce

1/4  cup  butter or margarine

1  medium onion, diced (about 1 cup)

1  cup  ketchup

1/3  cup  water

1/4  cup  honey

2  tablespoons  lemon juice

1  tablespoon  Worcestershire sauce

1/4  teaspoon  ground black pepper

Preparation

Melt butter in small saucepan over medium heat; add onion, and sauté 4 to 5 minutes or until tender. Stir in ketchup and remaining ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes. Store leftover sauce in refrigerator up to 1 week.

Lemon Ginger Sauce

1/4 cup lemon juice

1/4 cup water

3 tablespoons sugar

1 tablespoon cornstarch

1/4 teaspoon grated gingerroot

1 drop yellow food color

Lemon slices, if desired

In 1-quart saucepan, mix lemon juice, 1/4 cup water, the sugar, cornstarch, gingerroot and food color. Cook over medium heat, stirring occasionally, until thickened and bubbly. Pour sauce over chicken. Garnish with lemon slices.

Orange Chicken Glaze

1/2 cup frozen OJ concentrate, thawed

1 cup ketchup

Combine ingredients.  Brush on chicken, fish, pork when grilling or broiling.

Bread

In years past I shied away from bread making.  Y-E-A-S-T..not my favorite thing to work with.  But now I have overcome my fear and actually enjoy making breads.  And if you are my neighbor...you may get cinnamon rolls!

FARMHOUSE BREAD

4 cups flour

2 tsp salt

1 TB yeast

1 1/4 cup luke warm water

1 TB oil for bread

1 tsp oil for greasing pan

Fresh from the oven,  I spread butter
on the top of the warm loaf.
Use a serrated knife to cut bread

In large bowl, mix flour, salt, yeast. Pour in water and oil. Mix to a soft dough.

Place dough on lightly floured surface. Knead for 10 minutes. (OK, I cheat, I knead with my Kitchenaid!) Rub the remaining oil in a bowl to coat.  Turn dough into bowl, turning once to coat. Cover with plastic and a towel. Let stand in a warm, non draft place for 1 1/2 hrs. Grease an 8 1/2 x 4 1/2 in loaf pan. Place dough on work surface and roll to 8 x 7" rectangle. Roll the dough from long side and drop into plan. Cover with plastic and let rise in warm place for 30 minutes or until dough has risen an inch above the pan. Preheat oven to 450°F.  Bake loaf for 10 minutes, then lower temperature to 400°F and continue baking 30 to 40 minutes or until golden brown. Turn loaf out of pan and tap on bottom to check for a hollow sound.  If not, place upside down on rack for a few minutes more.  Remove from oven, and coat with butter (optional). Cool on rack.

To freeze: cool, then wrap in paper and cling film. Freeze for up to 3 months. Defrost at room temperature.

CINNAMON ROLLS

4 Cups flour

1/3 cup sugar

1 tsp salt

1/2 cup butter

1 cup milk

1 TB yeast

2 eggs

Kitchen aid mixer was used for this recipe

Sugar mixture:

          2/3 cup to 1 cup brown sugar

          2 tsp cinnamon

          1/3 cup cinnamon chips, optional

In a sauce pan, mix milk and salt together, add butter.  Over medium heat, bring milk to a slight boil.  Stir until butter is melted.  Let cool to luke warm temperature.  Stir mixture.  Set aside.

In a large mixing bowl, mix 2 cups flour and sugar, & yeast.  Mix with paddle attachment.  Add milk mixture, then the eggs.  Mix until well blended.

Change paddle to dough hook.

Add remaining flour.  Knead until smooth.  The dough should be slightly sticky but not wet.  Place dough in a greased bowl, turn  dough over once.  Cover with plastic wrap and then towel.  Let rise until double - about 1 to 1 1/2 hours.  Punch down.  Knead  a few times.  Cover again with plastic wrap and let rise until double.  Cut dough in half.  Using one half at a time(so you will repeat this step) , roll into a rectangle.  Spread with soft butter.  Then sprinkle with half the sugar mixture. Roll dough from the longest side into a log.  Cut 1 to 1/2 inch thick slices.  Place in greased pan  (1 inch apart if you want thick rolls or 2 inches apart is you thinner).  I also use large jumbo muffin tines lined with papers and place one in each one.  Cover and let rise about 45 minutes.

Preheat oven 350°F.  Bake for about 15 to 18 minutes. Cool on rack.  If desired, cover with glaze:

   Orange or Vanilla Glaze:

Mix with beaters:

2 Cups confectioner sugar

1 TB butter, softened

ADD either:

1 to 3 TB (add 1 TB at a time) Milk or Orange Juice to achieve consistency.

The Log.  Use dental floss to cut - it makes it
so much easier!

I put softened butter and sugar mixture
in the bottom of each muffin cup.

Just before rising!

Harvest Time

I will admit, I love the fall.  Mainly because of the beautiful colors and the final stages of the garden. I know some of these recipes are posted elsewhere in my blog, but I decided to contain them all under HARVEST.  So Enjoy....

Apple Caramel Brownies 

3 c all purpose flour

3 c bottled apples, diced

2 c sugar

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cloves

1 tsp baking soda

1/3 c orange juice

2 eggs

1 c vegetable oil

1 tsp salt

1 cup caramel chips

Pre heat oven to 325
Grease and flour 9x13 pan

Mix dry ingredients together in a large bowl.  In a small bowl beat eggs lightly, add oil, orange juice & apples. Add egg mixture to dry ingredients. Using a wooden spoon, mix  well.  Fold in caramel bits. Bake at 325 for approx 45 mins to 1 hour.

Apple Brownies

3 c all purpose flour

3 c apples, finely chopped

2 c sugar

1 tsp cinnamon

1 tsp baking soda

1/3 c orange juice

2 eggs

1 c vegetable oil

1 tsp salt

Preheat oven to 325°F. Grease and flour 9x13 pan. Peel and core & finely chop about 3 to 4 apples. Using a wooden spoon, mix all ingredients well in a large bowl.  Bake for approx. 45 mins to 1 hour.

Caramel Apple Muffins
2 C. all-purpose flour

3/4 C. granulated sugar
1/4 C. (1/2 stick) unsalted butter, melted
2 1/2 t. cinnamon
2 t. baking powder
1/2 t. salt
1 egg, lightly beaten
1 C. cup sour cream
1 1/2 t. vanilla extract
1/2 C. apples, peeled and finely diced
3/4 C. diced caramel candy squares (about 12) or caramel bits
Preheat oven to 350° F. Grease muffin tins or line with paper cups.
In a large bowl, combine flour, sugar, baking powder, cinnamon and salt.
In another bowl, combine egg and milk. Stir in butter and vanilla extract. Add flour mixture and stir just to blend. Stir in apples and caramels. Divide batter evenly among prepared cups. Bake for 25 minutes or until tops spring back when lightly pressed. Serve warm.  Makes 12 muffins. 

Peach Oatmeal Muffins

1/2 cup old fashioned oats

1  1/2 cup all-purpose flour

1/3 cup brown sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

pinch kosher salt

1 teaspoon ground cinnamon

1/4 plus 1/8  cup sour cream

1 egg

2 TB melted butter

1/4 cup milk plus 1/8 cup milk

3/4 cup peaches, diced

1/4 cup finely chopped walnuts or pecans*

1 teaspoon vanilla extract

Preheat oven - 375° degrees

Mix dry ingredients in a bowl.

In a another bowl, mix the wet ingredients (not fruit)

Whisk the wet ingredients into the dry until just combined, then fold in the diced peaches and walnuts*

Pour batter into greased muffin tin (makes 12 regular or 6 large).  Top with streusel.  Bake 15-18 minutes..until toothpick comes out clean.

*optional Streusel Topping

2 TB butter

1/4 cup, chopped walnuts

1/4 cup brown sugar

1/4 cup flour

Blend with pastry blender or fork until crumbly.

Zucchini Pancakes

1 cup whole wheat flour*
1/3 cup all-purpose flour*
3 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 1/4 cups milk
3 eggs, beaten
3 tablespoons canola oil
1 cup shredded zucchini

1. Whisk whole wheat flour, all-purpose flour, sugar, baking powder and salt in large bowl. Whisk milk, eggs and oil in large bowl. Stir in zucchini until well-blended. Stir into flour mixture until ingredients are moistened.

2. Heat griddle to 325°F. (or large skillet over medium heat, adjusting heat as necessary); lightly oil. Spoon batter onto griddle; spread to 4-inch circles. Cook 8 minutes or until golden brown, turning once.

TIP *Or use 1 1/3 cups white whole wheat flour in place of the whole wheat and all-purpose flours.   16 pancakes

Peach Crisp Pancakes

1 cup old quick oats

1 cup all-purpose flour

1/2 cup brown sugar

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 tsp salt

1 teaspoon ground cinnamon

3/4 cup sour cream

3/4 cup milk

2 large eggs

1 teaspoon vanilla extract

1/4 cup pecans, coarsely chopped

1 cup peaches, diced

1/4 cup butter, melted

Mix dry ingredients in a bowl, except for nuts. In a another bowl, mix the wet ingredients, except peaches.

Whisk the wet ingredients into the dry until just combined, then fold in the diced peaches and nuts.

Heat a griddle over medium heat (350°F). Brush with additional melted butter or use pan spray.

For each pancake, drop about 1/3 cup batter on griddle. Cook pancakes until bubbles form on the top.  Turning only once, cook on other side until golden brown.

Apple Upside-Down Cake

Adapted from: America's Test Kitchen.   Serves 8

TOPPING

4 tablespoons (1/2 stick) unsalted butter , cut into 4 pieces, plus extra for pan

4 Granny Smith apples or Golden Delicious (about 2 pounds), peeled and cored

2/3 cup packed light brown sugar (4 2/3 ounces)

2 teaspoons juice 

CAKE

1 cup cake flour

1 tablespoon cornmeal (optional)

1 teaspoon baking powder

1/2 teaspoon salt

1 tsp cinnamon

1/2 tsp nutmeg

3/4 cup granulated sugar 

1/4 cup packed light brown sugar 

2 large eggs

6 tablespoons (3/4 stick) unsalted butter , melted and cooled slightly

1/2 cup sour cream

1 teaspoon vanilla extract

PREHEAT oven to 350°. Butter sides and bottom of an 8-inch spring form pan.  Line bottom with parchment paper.  Butter parchment paper. Line outside with heavy duty foil if your pan is not tight fitting. You can also use a cake pan but it needs to be at least 2 in deep. Adjust oven rack to lowest position and heat oven to 350 degrees

FOR THE TOPPING:  Halve apples from pole to pole. Cut 2 apples into 1/4-inch-thick slices; set aside. Cut remaining 2 apples into 1/2-inch-thick slices. Heat butter in 12-inch skillet over medium-high heat. When foaming subsides, add 1/2-inch-thick apple slices and cook, stirring 2 or 3 times, until apples begin to caramelize, 4 to 6 minutes. (Do not fully cook apples.) Add 1/4-inch-thick apple slices, brown sugar, and lemon juice; continue cooking, stirring constantly, until sugar dissolves and apples are coated, about 1 minute longer. Transfer apple mixture to prepared pan and lightly press into even layer. Set aside while preparing cake.

FOR THE CAKE: Whisk flour, cornmeal (if using), baking powder, cinnamon, nutmeg, and salt together in medium bowl; set aside.
Whisk granulated sugar, brown sugar, and eggs together in large bowl until thick and homogeneous, about 45 seconds.

Slowly whisk in butter until combined. Add sour cream and vanilla; whisk until combined.

Add flour mixture and whisk until just combined. Pour batter into pan and spread evenly over fruit.

Bake until cake is golden brown and toothpick inserted into center comes out clean, 35 to 40 minutes.

Let cake cool in pan for 20 minutes to help set apple topping, then transfer to cooling rack to keep cake bottom dry.
NOTE:  For added fun - 1/2 cup pecans can be added to the topping.

Chocolate Zucchini Cake

#1 Grate and set aside:

Zucchini to yield 2 cups

#2 Mix Together, then set aside:

1 cup brown sugar

1 cup chocolate chips..semi or milk

1 cup chopped nuts

#3 Mix together and set aside:

2 1/2 cups flour

4 TB cocoa powder

1 tsp each: salt, baking soda, baking powder

1 tsp cinnamon

#4Cream:

1/2 cup butter

1/2 cup oil (can substitute applesauce)

1 3/4 cup sugar

2 eggs (can use 3 egg whites instead)

1 tsp vanilla

Preheat oven to 350°F      Grease 9x13 pan

Mix all together except  #2.  Pour into greased 9x13 pan.  Sprinkle with #2 on top.  Bake 45 minutes.

Omit the topping and frost with cream cheese frosting or a fudge frosting:

Chocolate Fudge Icing:

Bring to simmer:

1 stick butter

6 TB  milk

4 TB cocoa powder

Add and stir until smooth:

1 pound powdered sugar (about 4 cups)

1 tsp vanilla

Beat with mixer until spreading consistency.

Whipped Cream Cheese Frosting

2 (8 ounce) package cream cheese

2 cup powdered sugar

1/4 teaspoon salt

2 teaspoon vanilla extract

3 cups heavy whipping cream

In a small bowl beat whipping cream until stiff peaks form; set aside. In a large bowl whip cream cheese, sugar, salt & vanilla.  Fold in whipped cream.

Zucchini Bread - Topeka 2nd ward

Preheat oven to 350°F. Grease and flour 2 loaf pans.

3 Cups flour

1/4 tsp baking powder

2 tsp baking soda

1 tsp salt

2 tsp cinnamon

1 tsp nutmeg

1 cup oil

3 eggs

1 cup brown sugar

1 cup white sugar

3 tsp vanilla

1 cup nuts, optional

1 cup chocolate chip morsels, optional

2 cups grated zucchini

In a medium bowl, mix flour, salt, soda, powder, cinnamon, nutmeg.  Set aside.

In a larger bowl, mix eggs, oil, sugars, then vanilla.  Add dry mixture and zucchini.

Add optional ingredients. Pour into pans. Bake for 40 minutes.

Cinnamon Zucchini Cookies

2 1/4 cups all-purpose flour

1/4 cup oats, processed in food processor

1  teaspoons ground cinnamon

1/2 tsp nutmeg

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

1 1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

2 cups cinnamon chips

1 1/2 cups (about 5 oz.) grated zucchini, squeezed dried

1 cup milk chocolate chips

1 cup chopped nuts

PREHEAT oven to 375° F.

COMBINE flour, oats, cinnamon, baking soda and salt in small bowl. Beat butter, granulated sugar, and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and zucchini. Refrigerate for about an hour.  Drop by heaping tablespoon onto parchment lines baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.  Store in single layers in tightly covered containers.

Peach Crumb Bars

Yield: 24 bars

For the Dough:
3 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, cold
1 egg, lightly beaten

For the Filling:
5 cups diced or sliced peaches (about 7 peaches, peeled)
2 tablespoons lemon juice
½ cup all-purpose flour
1 cup brown sugar
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

1. Preheat the oven to 375 degrees F. Grease a 9×13-inch baking pan.

2. For the Dough: In a medium bowl whisk together the flour, sugar, baking powder and salt. Use a pastry blender to cut in the butter, and then the egg. The dough will be crumbly. Pat half of the dough into the prepared pan. Place the pan and the remainder of the dough in the refrigerator while you prepare the filling.

3. For the Filling: Place the diced (or sliced) peaches in a large bowl and sprinkle with lemon juice. Mix gently. In a separate bowl whisk together the flour, sugar, salt, cinnamon and nutmeg. Pour over the peaches and mix gently.

4. Spread the peach mixture evenly over the crust. Crumble the remaining dough over the peach layer.

5. Bake in the preheated oven for 45 minutes, or until the top is slightly brown. Cool completely before cutting into squares.

Thank goodness for
Home Grown Peaches!

Honey Mustard Glazed Carrots

1 lb sliced carrots

2 tablespoons honey

1 tablespoon olive or canola oil

2 teaspoons Dijon mustard

1 tablespoon fresh chopped parsley

¼ teaspoon salt

1/8 teaspoon pepper

Steam carrots or in 2-quart saucepan, heat 1/2 cup water to boiling. Add carrots. Cover; simmer 10 to 15 minutes or until tender. Drain.

In medium bowl, mix remaining ingredients. Add carrots; toss lightly to coat.

Glazed Carrots

1 lb sliced carrots

2 tablespoons butter

1/4 cup brown sugar

nutmeg

In 2-quart saucepan, heat 1 cup water to boiling. Add carrots in steamer basket.   Cover; steam 10 to 15 minutes or until tender.  Toss carrots with butter.  Sprinkle brown sugar and nutmeg and toss to coat.

Cream of Chicken Soup

1 head broccoli and cauliflower, broken up and steamed

4 carrots, sliced, steamed

(or you can substitute 16 oz bag frozen vegetable mix, cooked)

¼ C butter or margarine

2/3 C chopped onion

¼ C flour

2 C chicken broth

2 C whipping cream, half & half, or milk (cream works best)

1 Tsp chicken bullion

1 C shredded cheddar cheese

1 ½ C cubed cooked chicken or turkey

Melt butter and add onion.  Cook until tender.  Blend in flour.  Add broth.  Cook until boiling.  Add cream, bullion, & cheese.  Cook until cheese is melted.  Add vegetables and chicken.  Bring to boil.  Remove from heat and serve.  Goes great in bread bowls!

Potatoless Potato Salad

How can that be..Potatoless Potato Salad?  Umm.  But it is AMAZINGingly delicious...

Snickers Salad

1 (12 oz) tub of Cool Whip, thawed
1 large package of vanilla instant pudding
1 cup of milk
6 snickers bars, cut in bite size pieces or 3 super size snickers bars
3 medium size Granny Smith apples or other tart apple, cut up into small chunks

In a large bowl, combine milk and pudding, then mix in the cool whip. Add the Snickers and then the apples.

Note: Cut the apples after you have mixed the other ingredients so that they aren't brown when you add them. I have also tossed them with a little bit of lemon juice and it keeps them from going brown.

Gotta Have a Side...

Side dishes..umm..always the hardest for me.  Generally, just a bag of frozen veggies steamed.  Oh NEVER microwaved or boiled..unless it is corn on the cob. But here a few for you..side dishes...

Oven-Roasted Tomatoes

From  OurBestBites.com

A bunch of tomatoes, any variety
Extra Virgin Olive Oil
Kosher Salt
Fresh Cracked Pepper
a bunch of garlic cloves

Preheat oven to 325

Cut your tomatoes. If you’re using small romas, just cut them in half. Anything larger, quarter them. Half Grape Tomatoes. Place tomatoes in a large bowl. Drizzle with olive oil (enough to coat everything) and sprinkle with salt and pepper. Lightly toss together, coating everything.

Arrange tomatoes in a single layer, skins down, on a cookie sheet lined with foil or parchment paper. Mince garlic and sprinkle over tomatoes being careful to let most of it drop directly on the tomatoes 

Place in oven and cook for 2 1/2-3 hours, depending on the size of your tomatoes. It usually takes about 3 for romas that are halved. If you quarter them (the ones in my final picture are quartered) they’ll get done a little faster. You’ll want to just keep an eye on them after about 2 -2 1/2 hours. Your house will smell like heaven. Just take a peek through the window. You’ll see the juices have dried up and some of the tomatoes will start to get dark around the edges.

Grilled Pineapple

1 large ripe pineapple

3 tablespoons honey

1 tablespoon freshly-squeezed lemon juice or lime juice

Trim, core, and peel pineapple. Cut into quarters from top to bottom. Slice out the core from each quarter. Cut each quarter slice into four pieces (two pieces lengthwise and two crosswise). You should now have 12 wedges of pineapple (about 3-inch by 1-inch each).

In a small bowl, combine honey, lemon or lime juice, and black pepper. Brush the glaze onto each slice of pineapple, coating completely. Preheat barbecue grill. Either oil or spray the grill rack with non-stick cooking spray. Place pineapple wedges on the grill and cook approximately 4 minutes on each side (turning so that grill marks are on all sides) until the pineapple becomes fragrant and starts to dry out on the surface. 

NOTE: Don't overcook, or they'll turn mushy.  Remove from the grill and brush with any additional glaze one more time. Serve and enjoy!

Sweet Potato (Yam) Casserole With Marshmallows

Ingredients

1 (40 ounce) can cut yams, drained & rinsed

1/2 cup brown sugar

1/4 teaspoon salt (can omit)

1/2 teaspoon cinnamon

1 egg, beaten

4 tablespoons melted butter

1 (16 ounce) bags miniature marshmallows

Directions

Butter 1 quart baking dish. Heat oven to 350 degrees.

In a large bowl mix brown sugar, salt, cinnamon, egg, and melted butter. Mix well.

Add yams.  Toss until coated. Pour into baking dish.

Bake for 30 minutes. Remove from oven and top with marshmallows.

Bake for another 8-10 minutes or until marshmallows are lightly browned.

Oven Roasted Potato Logs

4 russet potatoes, cleaned and cut into logs
2 tsp olive oil
1/2 C butter, melted
1 C seasoned bread crumbs

Cover the potato logs with the melted butter.
Place the bread crumbs in a shallow dish.
Roll the potato logs in the bread crumbs to completely cover.
Place the olive oil on a cookie sheet or shallow baking pan.
Lay the potato logs in a single layer on the prepared sheet.
Bring the oven temperature to 350 degrees.
Roast the potato logs 15 minutes.
Turn and continue roasting for 10 more minutes or until a golden brown.

Melt In Your Mouth Potatoes

Sauce:

1 cube butter melted

1 C sour cream

1 can cream of chicken soup

2 C shredded cheddar cheese

6 boiled & cooled potatoes, shredded or  16 oz bag frozen hash browns, thawed.

Mix  together all ingredients except the potatoes to make sauce.   Mix in potatoes.  Pour in 9x13 pan.   Bake at 350◦ about 45 mins.

Baked Potato Wedges
3-4 medium potatoes
2-3 tablespoons of melted butter

Seasoning Combos:

#1
1/4 teaspoon of garlic powder
4 dashes of parsley
1 tsp. basil
Sprinkle after coated - Salt & pepper

#2

1 tsp. garlic salt 
3/4 tsp. pepper 
1/4 tsp. celery salt 
1/4 tsp. salt 
1/4 tsp paprika

#3

1 TB Seasoned Salt

#4

1 TB dry ranch dressing

#5 (do not use butter as noted below - mix  following  then brush on)

1 tsp. garlic powder
1/2 tsp. pepper
1/2 c. oil
2 tbsp. grated Parmesan cheese
1/2 tsp. paprika

Scrub potatoes. Do not peel. Poke potatoes and microwave for about 5 minutes.  Cool.  Cut each potato lengthwise in quarters.

Stir together melted butter, and seasoning.   Arrange potatoes skin side down on a shallow baking pan. Brush seasoned butter over cut surfaces of potatoes. Bake, uncovered, at 375ºF. for about 15-20 min  or until golden brown and tender when pierced.   For easy clean up, place foil in pan first and spray with pan spray.

Steamed Squash

Using Acorn, Bananna, or Hubbard squash - cut into portion size pieces. Arrange in a microwave safe dish or steamer with about a cup of water. Cook for about 12 minutes. When done, top with margarine, brown sugar, and nutmeg. 

Baked Beans

Saute:

1 chopped onion

1 clove chopped garlic

1 # bacon, cut up in small pieces

Then Combine with:

1 C  br. Sugar

2 TB dry mustard

1 C ketchup

1 TB ginger

4 cans pork & beans

Bake in a dutch oven in the oven for about 4 hours on low, low heat (250 degrees) or in a crock pot over night on low heat.  The beans should be thick.

HONEY MUSTARD GLAZE CARROTS

1 bag (1 lb) ready-to-eat baby-cut carrots

2 tablespoons honey

1 tablespoon olive or canola oil

2 teaspoons Dijon mustard

1 tablespoon fresh chopped parsley

¼ teaspoon salt

1/8 teaspoon pepper

Steam carrots or in 2-quart saucepan, heat 1/2 cup water to boiling. Add carrots. Cover; simmer 10 to 15 minutes or until tender. Drain.

In medium bowl, mix remaining ingredients. Add carrots; toss lightly to coat.

GLAZE CARROTS

1 bag (1 lb) ready-to-eat baby-cut carrots

2 tablespoons butter

1/4 cup brown sugar

nutmeg

In 2-quart saucepan, heat 1 cup water to boiling. Add carrots in steamer basket.   Cover; steam 10 to 15 minutes or until tender.

Toss carrots with butter.  Sprinkle brown sugar and nutmeg and toss to coat.