Bethlehem Dinner

 Fish (sticks)

Veggie plate

Fruit plate

Flat bread, cheese

Nuts, figs, dates

Swedish Meatballs

 

Grandma Johnson's Swedish Meatballs

1 lb ground beef
1/3 lb sausage
2 slices bread, crusts removed, soaked in the milk (below)
1/4 c canned milk (or regular is fine)

1 egg

1/2 onion chopped fine

2 t salt (little less)
1/2 t sage
1 t pepper (little less)
parsley

Mix all ingredients together, shape into meatballs (1/8 c size) 

Place on cookie sheets a little apart. Bake at 425 degrees for 14 minutes. Flip meatballs half way through.

Prior to serving, heat them in a pan with some beef broth on the bottom.

Mom's Stuffing

1/2 c chopped onion

3 c celery

1/2 c butter

8 c dry bread cubes or about 14 pieces of bread (half white/half wheat).

1/2 tsp salt

1/2 tsp pepper

1 tsp poultry seasoning*

1 tsp sage

1/4 c chicken broth

1. A few days before...cut bread into 1/2" cubes, place on baking sheet.  Place in 200 degree oven (turn off).  Let sit in there a few days.  Use a sticky note so you don't preheat your oven with them in there!  Or bake at 250 for 1 to 1 1/2 hours.  When completely dried and cooked, place in airtight container.
2. Cook onion and celery in butter.  
3. Add bread crumbs and seasonings and mix.
4. Toss with enough broth to moisten.

Bake at 350 for 30 minutes covered, or in crockpot on low for about 2 hours.

**Poultry seasoning (Use just 1 tsp for the recipe):

1/2 tsp sage

1/4 tsp thyme

1/4 tsp marjoram

1/8 tsp rosemary

1/8 tsp nutmeg

1/8 tsp pepper

Source:  https://www.allrecipes.com/recipe/233909/homemade-poultry-seasoning/

Thanksgiving Cranberries

1 12 oz bag cranberries 

1 c water

1 c sugar

Rinse cranberries.

Bring sugar and water to a boil.  Add berries.  Bring back to a boil and boil gently for 10 minutes.

Refrigerate until ready to serve. 

 

ZUCCHINI CAKE

Cake Ingredients

• 2 cups flour

• 1 tsp baking soda

• 1 tsp salt

• 1 tsp baking powder

• 3 tsp cinnamon

• 3 eggs

• 1 cup oil (half applesauce)

• 1 1/2 cups sugar

• 2 tsp vanilla

• 2 cups grated zucchini

• 1 cup chopped nuts (optional)

Instructions

1. Whisk together dry ingredients in a large mixing bowl. 

2. In another bowl, whisk eggs, oil, sugar, and vanilla.

3. Add to dry ingredients with zucchini and nuts. Stir till well combined.  

4. Pour in greased 9x13" pan.

5. Bake at 350° for about 40 minutes or until toothpick comes out clean.

6. Cool completely and frost with cream cheese frosting.

7. For frosting: Beat cream cheese and butter in a mixing bowl till smooth. Beat in powdered sugar and vanilla. I don't usually need to add any milk, but you might. Add as much as you need to get a creamy, spreadable consistency.

Cream Cheese Frosting:

• 4 oz cream cheese, softened

• 1/4 cup soft butter

• 3 cups powdered sugar

• 1 tsp vanilla

• 1 Tbsp milk (if needed)

*From creationsbyKara

Teriyaki Salmon

TERIYAKI SALMON

• 4 salmon filets skinless

• 1 clove garlic minced

• ½ teaspoon ginger minced

• ¼ cup low sodium soy sauce

• ⅛ cup water

• 2-3 TBS brown sugar depending on how sweet you like it

• 1 TBS rice vinegar

• 1 tsp sesame oil

• 1 tsp cornstarch

• 1 TBS cold water

• green onions for garnish if desired

• sesame seeds for garnish if desired

INSTRUCTIONS

1. Mix garlic, ginger, soy sauce, 1/8 cup water, brown sugar, rice vinegar and sesame oil in a small bowl (pyrex measuring cup).

1. Add half of the marinade to a ziplock bag (or 9x13 pan) and the other half to a small saucepan and set aside.

2. Place salmon filets in the ziplock bag (or pan) and marinate for 30 minutes.

3. Bake at 400 for about 20-25 min covered with foil, still in the marinade.  

1. Or can fry in a little oil in pan, on stove.

4. Meanwhile heat the reserved marinade in the saucepan and bring to a simmer.

1. Place cornstarch and 1 Tbs cold water in a small bowl and whisk to combine.

2. Slowly whisk in the cornstarch mixture to the marinade and simmer until thickened.

5. Serve immediately with green onions, sesame seed, and the teriyaki sauce drizzled on top.

https://chefsavvy.com/easy-teriyaki-salmon/

Crockpot shredded chicken

 Ingredients

• 3 Pounds Chicken Breasts About 4 Large
• 1 Cup Chicken Broth
• 1 tsp Salt
• 1 tsp Pepper
• 1 tsp Garlic Powder
• 1 tsp Onion Powder

Instructions

• Place chicken breasts in bottom of crockpot.  Pour chicken broth and seasonings over chicken.
• Cook on low for 6-8 hours or high for 3-4 hours.
• Remove chicken from crockpot and shred with two forks.
• Use the chicken right away in your favorite recipes.  Or, allow chicken to cool and portion into zip-top bags and freeze for up to two months

From: https://thesaltymarshmallow.com/easy-crockpot-shredded-chicken/

Stew

1 lb stew meat

1 lb carrots (5-6)

1 lb potatoes (5 med)

1 med onion

8 oz tomato sauce

1 can cream of chicken soup

1 can cream of mushroom soup

1 onion soup mix*

1 c water

2 bay leaves

1 1/2 c peas, frozen

Place meat and veggies (not peas) in crockpot.  Mix tomato sauce, soups, water, and onion soup mix.  Pour over food in crockpot.  Add bay leaves.

Cook low about 8 hours.  Add peas last half hour.

Or 

Instant Pot 35 min, naturally release 10 min. before doing a quick release

*Onion Soup Mix  (1 pack)
1/4 c dried onion flakes
1/2 Tbs beef broth granuals 
1/4 tsp onion powder
1/4 tsp parsley
1/8 tsp celery
1/8 tsp paprika
1/8 tsp pepper

Horchata

1 c rice
5 c water
1/2 milk
1/2 Tbs cinnamon
1/2 Tbs vanilla
2/3 c sugar

Combine rice and water in blender.  Blend 1 min. 
Let sit for at least 3 hours at room temperature.
Strain rice and discard.  Stir milk, cinnamon, vanilla, and sugar into the rice water.
Chill and stir before serving.

Grilled Zucchini/Sweet Poatoes

• Scrub zucchini/ Peel sweet potato
• Slice zucchini lengthwise 1/3" thick / slice sweet potato lengthwise 1/4" thick
• Brush olive oil over slices with a pastry brush
• Sprinkle with course salt and any other seasonings you want
• Grill about 3-5 min. on each side, until grill marks are on the veggie.

Kashina's Hot Fudge Sauce

1 1/2 c sugar
2 c cream
5 oz milk chocolate chips
pinch of salt

• Combine all ingredients and cook on high while stirring with a rubber scraper until dissolved and boiling.  
• Turn down heat to medium and stir constantly while boiling for 10 minutes, continuing to scrape sides with rubber scraper.
• Remove from heat.
• Serve over vanilla ice cream.

From my friend, Kashina HERE

*The first time I made it I did not use a rubber scraper and it got really grainy.  Not sure if that was really the reason, but it worked beautifully the second time!

Almond Poppy Seed Muffins

• 3 cups flour
• 1 cup sugar
• 2 Tbsp. poppy seeds
• 1 Tbsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 cup sour cream or plain yogurt
• 1/4 cup milk
• 1 tsp. vanilla extract
• 2 tsp. almond extract
• 2 eggs 
• 1/2 cup butter, melted and cooled slightly (1/2 oil)

Almond Glaze

• 1/2 cup powdered sugar
• 2 Tbsp. milk or water
• 1/2 tsp. almond extract




Instructions

1. Preheat oven to 400 degrees and line muffins tins with liners or grease the wells.
2. In a medium bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda and salt.  Set aside.
3. In a small bowl, whisk to combine sour cream, milk, vanilla, almond, eggs, and melted butter.  
4. Add wet ingredients to dry and stir just until combined.  Batter will be thick.  Fill muffin tins completely full with batter and place in over.  TURN DOWN the temperature to 375 degrees and bake for 18-22 minutes or util an inserted toothpick comes out clean.  
5. While muffins are baking, make your glaze by whisking together ingredients.  If you want a thicker glaze, add more powdered sugar.  Brush onto muffins when they come out of the oven and sprinkle with coarse sugar if desired.  Let cool (or don't let cool) and enjoy! 



Makes 24 regular sized muffins
From HERE

Coconut Magic Cookie Bars

(Haven't tried, but sound divine)

INGREDIENTS

• ½  cup unsalted butter
• ¼ cup light brown sugar, packed
• 2 cups graham cracker crumbs, approximately 15 to 16 full sheets
• 1 cup semi-sweet chocolate chips
• 1 cup shredded sweetened coconut
• ¾ cup pecans, coarsely chopped
• 1 ⅔ cups sweetened condensed milk

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Crush graham the crackers. Stir the brown sugar into the graham crackers; set aside.
3. Put the ½ cup butter into an 8 x 8 baking pan; heat in the oven until butter is completely melted.
4. Remove from the oven and evenly spread the graham cracker and brown sugar mixture over the melted butter.
5. In layers, alternate the chocolate chips, coconut, and the pecans. Evenly pour the sweetened condensed milk over the top. Bake for 30 minutes or until the coconut is lightly browned. Cool completely before cutting.

Pesto Turkey Sandwich

Slices of ciabatta bread or something similar.
Pesto
Mayo
Swiss or mozzarella cheese
Turkey
Tomatoes

For oven:  

Preheat to 350

Cut bread in half.  On one half spread mayo, the other spread pesto. 
Cover half of the bread with cheese and onions, the other with turkey and tomatoes.  

Bake about 10 min.

(Or you can put tomatoes on after baking)

OR:  Melt in George Foreman.

Winger's Sticky Finger Salad

INGREDIENTS:

• Lettuce
• Tomatoes
• Avocado
• Cilantro
• Black beans
• Corn
• Peppers
• 1-2 c marinated, cooked chicken OR *1 bag Tyson breaded chicken tenders (1.5 lbs)
• Sticky Finger Dressing (recipe below)
• Ranch Dressing
• Nacho Cheese Doritos, opt

STICKY FINGER DRESSING:

• 3 Tbs Frank's buffalo hot sauce                       
• 3/4 c brown sugar                                        
• 1/4 c water                                                    

DIRECTIONS:

1. Mix dressing ingredients together in small pan and heat on stove until dissolved.  
2. Put salad ingredients together in large bowl.
3. When ready to serve, drizzle sticky finger dressing and ranch over salad.
4. Crumble chips on top, if desired

*OR use Tyson Chicken tenders!

1. Bake chicken tenders according to directions on the bag.  
2. Put salad ingredients together.
3. Heat sticky finger dressing in a medium saucepan on the stove using these measurements:
• 4 1/2 Tbs hot sauce
• 1 c + 2 Tbs brown sugar
• 3 Tbs water
4. When chicken is cooked through, cut in slices and mix into the hot sauce.
5. To serve, place chicken on salad and top with ranch dressing and chips, if desired.

(Can use Haylee's grilled chicken or this CHICKEN )

Joanna Gaines Silo Cookies

(Haven't tried yet)

Ingredients:

1 cup (2 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
¾ cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1½ cups rolled oats
1½ cups semisweet chocolate chips
1½ cups peanut butter chips
½ cup chopped walnuts

Directions:

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

2. In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 4 minutes. Reduce the speed to medium-low and add the eggs one at a time, beating until blended after each addition. Add the vanilla and beat until well incorporated.

3. In a medium bowl, whisk together the flour, salt, and baking soda. Slowly add the flour mixture to the mixer and beat until incorporated. Reduce the speed to low, add the oats, chocolate chips, peanut butter chips, and walnuts and beat until incorporated, 15 to 20 seconds.

4. Using a 2-ounce cookie scoop, scoop the dough onto one of the prepared baking sheets, placing the scoops side by side. Refrigerate for at least 30 minutes.

5. Baking in batches, and leaving the dough balls in the refrigerator until needed, set the dough balls 3 inches apart on the second prepared baking sheet and bake until browned, 13 to 15 minutes. Let cool on the baking sheet for about 10 minutes. Repeat with the remaining cookies.

6. Store in an airtight container at room temperature for up to 5 days.

Makes 18 cookies.

Carmelitas

INGREDIENTS:

3/4 cup butter, melted (1 1/2 sticks)
3/4 cup light brown sugar
1 tablespoon vanilla extract
1 cup flour
1 cup old fashioned oats (not instant)
1 teaspoon baking soda
pinch salt, optional and to taste
*35 caramel squares, unwrapped
*1/2 cup heavy cream
1/4-1/2 teaspoon salt
1 cup chocolate chips or chunks 

*I just used a bag of Werther's Soft Caramels.  There were about 22 in the package.  I used a little less cream since I didn't do all the caramel.  

DIRECTIONS:

1. Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil and spray with cooking spray. 
2. In a large microwave-safe mixing bowl, add the butter and heat on high power to melt, about 90 seconds.
3. Add the brown sugar, vanilla, and whisk until smooth.
4. Add the flour, oats, baking soda, optional pinch salt, and stir until combined. Mixture will be quite thick.
5. Add half of the mixture to the prepared pan (just eyeball it), and smooth it with spatula or the back of a spoon, to create an even, smooth, flat layer; set remainder aside.
6. Bake for 10 minutes. While it bakes, make the caramel sauce.
7. In a small microwave-safe mixing bowl, combine the caramels, cream, and heat on high power in 60-second bursts to melt caramels, stirring after each burst. It will likely take about 4 to 5 minutes total to melt; heat until mixture can be stirred smooth. 
8. Optionally stir in up to 1/2 teaspoon salt, or to taste, for salted caramel sauce; set sauce aside.
9. After 10 minutes, remove pan from the oven and evenly sprinkle with the chocolate.
10. Slowly and evenly pour caramel sauce over the chocolate.
11. Evenly crumble reserved oatmeal-brown sugar mixture over the top.
12. Return pan to oven and bake for about 15 to 18 minutes, or until edges are lightly browned and center is bubbling slightly.
13. Allow bars to cool completely in the pan before slicing and serving, giving the molten caramel time to firm up. This can take up to 4 hours, or overnight, at room temperature. You can speed it up by placing pan in fridge with a sheet of foil over the top to prevent fridge smells.

Strawberry Danish Shortcake

Ingredients

• 1 box white cake mix plus whatever needed. OR 1 box angel food cake.
• 1 pint whipping cream (or 1 large cool whip)
• 1 pkg. 8 oz cream cheese, softened
• 1 1/2 c. powdered sugar
• 1 16 oz. pkg fresh strawberries 
• 1 pkg. strawberry danish dessert

Instructions

1. Bake cake according to directions on box, in a jelly roll pan for about 20 min. Let cool.
2. Whip whipping cream and add 1/2 c powdered sugar or mix together cool whip with 1/2 c. powdered sugar; set aside.
3. Blend cream cheese with 1 c. powdered sugar until smooth and creamy. Add whipped cream/cool whip to cream cheese and cream together. 
4. Spread cream cheese mixture evenly over cooled cake. 
5. Make danish dessert as directed with 1 3/4 c. cold water.
6. Cool slightly while you slice strawberries.  Then fold in. 
7. Pour over cream cheese mixture. 
8. Refrigerate until ready to serve. Makes 1 cookie sheet.

Slightly adapted from Cami (Her recipe calls for 2 pkgs cream cheese and 2 c powdered sugar)

Chocolate Zucchini Bread

2 c zucchini, grated

2 c flour (can do all white wheat, or half regular white and half wheat)

1 tsp salt

1 tsp soda

½ tsp baking powder

½ tsp cinnamon

6 Tbs cocoa

3 eggs

1 c sugar (little less)

1 c brown sugar (little less)

1 c +2 Tbs oil/applesauce

1 tsp vanilla

1 c chocolate chips

Directions:

• Prepare two loaf pans by cutting wax paper to fit the bottom of each pan.  Spray pans.

• Wash and grate zucchini and set aside.

• In a medium bowl measure flour, salt, soda, baking powder, cinnamon, and cocoa.  Stir and set aside.

• In a large mixing bowl beat eggs.  Add the sugars, oil/applesauce, and vanilla.  Beat until creamy.

• Add the zucchini and stir together.

• Mix in dry ingredients until incorporated.  Add ½ the chocolate chips and mix in.  Pour into prepared pans,  Top with remaining chocolate chips.

• Bake at 325 for 45-50 min.

22 min for muffins

From Lion House Cookbook