Hot Citrus Drink

 1 c sugar

2 qt water

2 c orange juice

3/4 c lemon juice

1 tsp vanilla

1 tsp almond extract

Pumpkin Pancakes

2 c flour (white wheat)

2 Tbs sugar

4 tsp baking powder

1 tsp salt

1 tsp cinnamon

2 c milk

4 slightly beaten egg yolks

1 c canned pumpkin

4 Tbs oil

4 stiffly beaten egg whites

Sift together flour, sugar, baking powder, salt, and cinnamon.  

Combine milk, yolks, pumpkin, and butter.  

Add to dry ingredients, stirring just until flour is moistened.  Fold in egg whites.  

*From Janeen

Cowboy Cookies

COWBOY COOKIES

 Combine in large mixing bowl:

1 1/3 c quick oats

1 1/3 c flour

1/2 c brown sugar

1/2 c white sugar

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1/2 c chopped pecans (opt)

Mix together and add to other ingredients:

1 stick melted butter

1 egg slightly beaten

1 tsp vanilla

1/4 c milk

Add and mix:

1 c chocolate chips or raisins

• Shape into 2 Tbs balls and place on a parchment-lined sheet.  

• Bake at 350 for 8-11 min. Until edges are lightly browned.  Cool 5 minutes on baking sheet.  Remove to racks to finish cooling.

• Makes about 2 dozen cookies

Shrimp Boil

 SHRIMP BOIL

INGREDIENTS:

Serves 12:

1 shrimp boil package (Zatarain’s or use ingredients below)

1 1/2 lbs very small red/ gold potatoes

2 lbs carrots

1 red onion (opt) cut in half then about 1/4ths

6 ears corn (frozen in slices works great)

2 whole turkey kielbasa, sliced

1 ½ lbs shrimp (thawed, peeled, deveined, raw)

1/2 stick butter

Salt 

DIRECTIONS:

1. Fill stock pot with about 4 quarts water, bring to a boil.
2. Add spices, potatoes, carrots, and onions, and cook until tender about 10-15 min.
3. Add corn and sausage and cook 7 min.
4. Add shrimp.  When shrimp turn opaque to white (1-2 min), they are cooked. (Remove shrimp quickly if not ready to eat right away).
5. Drain water and add butter, and salt
6. Can serve on foil trough with salt and pepper.

Homemade Old Bay Seasoning:

•  1 tablespoon celery salt
•  1/4 teaspoon paprika
•  1/8 teaspoon black pepper
•  1/8 teaspoon cayenne pepper
•  1 pinch ground dry mustard
•  1 pinch ground mace (may substitute a teensy pinch nutmeg)
•  1 pinch ground cinnamon
•  1 pinch ground cardamom
•  1 pinch ground allspice
•  1 pinch ground cloves
•  1 pinch ground ginger
• 1 pinch red pepper flakes

Macho Nachos

MACHO NACHOS

INGREDIENTS:

Tortilla chips (scoops are great!)

Refried black beans (refried stick to the chips better than regular beans)

Shredded chicken or pork

1 jalapeno

Corn kernels

Shredded cheese

¼ c sour cream

1 Tbs fresh lime juice (1 lime)

Diced avocados 

Diced tomatoes

Cilantro

DIRECTIONS:

1. Preheat oven to 500.

2. Spray jelly roll pan so cheese comes off easier during cleanup.

3. Arrange chips on pan.  Cover with beans, meat, jalapeno, corn, and cheese.

4. Bake until cheese is melted, and chips are lightly browned, about 5-10 min.

5. Meanwhile, stir together sour cream and lime juice in small bowl.

6. Remove nachos from oven; sprinkle with avocado, tomato, and cilantro.  Drizzle with sour cream mixture.

Caramel Popcorn

 Caramel Popcorn

16 c popped popcorn (about ½ c kernals.  Measure and sift through seeds)

1 c brown sugar

¼ c Karo syrup

½ c butter

½ tsp baking soda

1 tsp vanilla

INSTRUCTIONS:

1. Place brown sugar, karo syrup, and chunked butter in 2 qt glass bowl.  

2. Microwave 30 seconds.  Stir

3. Microwave 2 min. Stir

4. Microwave 2 min.  Stir

5. Add baking soda and vanilla, stir until foamy.

6. Pour over popcorn and mix with rubber scraper well.

7. Place on foil-lined jelly roll pan*

8. Bake at 300 for 7 min.  Stir.  Bake 7 min more.  Stir, bake any extra time if needed.

9. Spread on wax paper to cool

*Can also cook in large brown paper grocery bag:

• After popcorn is coated, pour in bag.  Fold bag over.

• Place in microwave one minute then shake. 

• Repeat 1 min and shake.  

• Microwave 30 seconds and shake.  

• Repeat 30 seconds, shake. 

• Pour out on wax paper to cool.

Bethlehem Dinner

 Fish (sticks)

Veggie plate, olives

Fruit plate

Flat bread, havarti cheese, crackers, sausage roll

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