Hey everyone

Hey everyone

Just had to take a little break to refocus and work on homeschooling with the kiddies ..  when I first started this I figured  I would just use it to keep track of my recipes which I am gonna do but I think I am gonna use it for so much more than that ..    or I hope I will

Taco Wings

Ingredients:

• 
  18 -24 chicken wings
• 2 (1 ¼ ounce) packages taco seasoning (we like Old El Paso)
• ¹⁄₈; cup vinegar
• ¹⁄₈; cup oil
• 1 dash cayenne pepper (or more to taste
  )

Directions:

1. 1
   Clean chicken wings, cut at the joints into three pieces and discard wing tips.
2. 2
   In a large resealable plastic bag, combine the taco seasoning, vinegar, oil and cayenne by "squishing" the bag to make a paste.
3. 3
   Add the chicken wing pieces, seal the bag and "squish" until the paste is distributed evenly over the chicken pieces (if the paste is too thick then add a small amount of vinegar or water -- but remember it is a paste - almost a rub).
4. 4
   Marinate chicken 1 hour at room temperature or overnight in the refrigerator.
5. 5
   Preheat oven to 400°F.
6. 6
   Spread wings pieces on a baking sheet lined with foil (for easiest clean-up). Try to maintain some space between each piece - use a second baking sheet if necessary.
7. 7
   Brush pieces with any extra paste.
8. 8
   Bake at 400 for 1 to 1 1/4 hours, turning half way through the baking time.
9. 9
   Can be held in a crock pot to serve at a party or buffet.

New Brunswick Seafood Casserole

Ingredients:

• 
  2 cups chopped onions
• 3 cups chopped celery
• 3 tablespoons butter
• ½ teaspoon salt , to taste
• ¼ teaspoon pepper
• ½ teaspoon garlic powder
• ¾ cup flour
• 5 ½ cups milk , not fat free
• 16 ounces shredded sharp cheddar cheese
• 12 ounces cooked lobsters
• 8 ounces crabmeat
• 12 small cooked shrimp
• 16 ounces cooked bay scallops
• ½ teaspoon paprika

Directions:

1. 1
   In a slarge skillet, saute onions and celery in the 3 tbsp butteruntil soft. Add salt, pepper and garlic powder. Stir in flour.
2. 2
   In a saucepan, bring milk just to a boil and mix into the sauteed mixture in the skillet.
3. 3
   Add cheese is melted and sauce is slightly thickened.
4. 4
   Add the cooked seafood; stir well.
5. 5
   Pour into a casserole dish and sprinkle w/ paprika.
6. 6
   Bake at 375 for 20-25 minutes or until lightly browning on top.

Southern Style Sun Tea

4 - 6 - regular sized tea bags
10 - cups water (2 1/2 quarts)
1 - cup granulated sugar or your preference
Ice cubes
lemon slices, orange slices & fresh mint, optional

Place tea bags into a clean 3 quart clear glass jar. Make sure to leave the paper tags on the outside of the jar. Add the water and screw on the lid. Let the jar of tea stand in direct sunlight for 3-4 hours or until the tea reaches the desired strength. Remove the tea bags and discard. Add sugar to suit your taste, then serve over ice. Refrigerate any leftover tea. Use within 2 days. The longer you let the tea sit outside the darker it will steep. Your preference will tell you exactly when to bring it in. Keep in mind sun tea is not as strong but more mellow than regular iced tea.

The best choice is a glass sun tea jar with a metal screw-top lid. Gallon size glass jars can be hard to find. So if you cant find a galloon glass jar, a variety of glass jars will work to make sun tea. Any recycled juice or food jar, a large Mason jar, or any other jar that can be closed securely will work.

Zucchini Squash Relish

10 cups squash, cubed
(yellow squash and zucchini squash)
3 cups onion, chopped
3 cups bell pepper chopped
(I used one cup of each color bell pepper)
2 small jars pimento or one large jar
2 cups vinegar
3 ½ cups sugar
2 tsp. mustard seed
2 tsp. celery seed

Cut and chop all the zucchini, yellow squash, peppers and onions. Place in a large pot and sprinkle 3/4 cup salt on the squash mixture and enough water to cover. Soak for 1 -2 hours then drain and rinse. Add sugar, vinegar. pimentos and spices to the pot, bring to a boil until sugar dissolves. Add to squash mixture and boil 10 -15 minutes. Put mixture in hot jars and seal, process jars in a hot water bath 5-10 minutes for half pint jars and 10-15 minutes for pint size jars.

Zucchini Pickles

1 lb - zucchini, thinly sliced
1 - small onion, peeled and thinly sliced
2 - tablespoons kosher salt
1 1/2 - cups white vinegar
1 - cup sugar
1 - teaspoon mustard seed
1/2 teaspoon turmeric (prefer) or

Combine zucchini and onion in a larger nonreactive bowl. Cover with cool water and stir in kosher salt. Let stand at room temperature for 2 hours. Prepare boiling water canner. Sterilize jars and prepare lids and rings. After the 2 hours is up drain the zucchini - onion mixture and toss the liquid. In a medium size saucepan combine vinegar, sugar, mustard seed and turmeric. Bring to a boil. Add zucchini and onions and simmer for 5 minutes.

Pack pickle mixture into hot jars leaving a 1/2 inch head space. Discard any excess liquid. Remove air bubbles from jars. Wipe the rims of the jars and then center the lids. Screw on the rings until tight but not to tight. Process jars in boiling water bath for 10 minutes. Remove jars to a kitchen cloth and let cool. Check lids as the cool to make sure they have sealed. Keep in a cool place for up to one year. I used about a pound and a half of zucchini and got five half pint jars.

White Chocolate Peanut Butter Krispies

2 cups Rice Krispies cereal
2 cups dry roasted peanuts
2 cups miniature marshmallows
1 cup peanut butter
2 pounds white chocolate chips (2 12-oz packages plus 1 1/3 cup)

In a large bowl, combine cereal, peanuts and marshmallows. In a microwave-safe bowl, melt chocolate and peanut butter on High for 1 minute and then in 30 second intervals until fully melted. Stir chocolate into cereal mixture. Mixture will be slightly runny. Drop by tablespoons onto waxed paper. Let set until firm, 2 hours. Store in an airtight container.

Taco Ring

Ingredients:

1 pound ground beef, cooked and drained
1 package taco seasoning {here is a good recipe to make your own}
2 tubes of Crescent Rolls
Toppings: lettuce, tomatoes, cheese, pico de gallo, taco sauce, sour cream, Western dressing
Directions:

Cook and drain ground beef.
Mix with taco seasoning, like you would for regular tacos.
Lay crescent rolls out on a large stone or cookie sheet, with narrow end facing out, creating a circle.
Spoon taco meat onto crescent rolls.
Fold over crescent roll ends, forming a circle.
Bake at 375 degrees for about 20-30 minutes, or until golden brown.
Serve with toppings of your choice.

Taco Cornbread Bake

1 lb ground round
1 packet taco seasoning
1/3 cup water
1 can Rotel tomatoes and green chiles
1 can black beans, drained and rinsed
1 box Jiffy corn bread mix, plus ingredients to make cornbread
1 cup shredded cheddar cheese
sour cream
salsa

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water and taco seasoning. Simmer for 5 minutes. Stir in 1/2 cup of cheese, Rotel tomatoes and black beans. Spoon into a greased 8x8 baking dish.

Prepare corn bread mix according to package directions for corn bread. Spread over beef mixture. Bake, uncovered, at 400° for 20 minutes.

Sprinkle with remaining cheese. Bake 3-5 minutes longer or until cheese is melted.  Serve with sour cream and salsa.

Sweet & Salty Party Mix

1 pkg (3 - 3.5 oz) microwave popcorn (about 5 cups popped)
3 cups miniature pretzel twists
2 cups dry-roasted salted peanuts
2 cups oven-toasted rice cereal squares (chex)
1 cup butter (2 sticks)
1 cup packed light brown sugar
1/3 cup corn syrup
1 tsp baking soda

Preheat oven to 300 F. Prepare popcorn according to package directions. In large (6-qt) mixing bowl, combine popcorn, pretzels, peanuts, and cereal; set aside. Combine butter, brown sugar and corn syrup in (2 qt) saucepan. Cook and stir over medium heat until mixture comes to a boil. Continue to cook without stirring for 3 minutes. Remove from heat; carefully stir in baking soda.

Pour caramel sauce over popcorn mixture; stir until evenly coated. Spoon onto Large Bar Pan; bake 30 minutes, stirring occasionally. Remove from oven.

Transfer popcorn mixture to large piece of Parchment Paper. Cool completely, breaking mixture into clusters as it cools.

Spider Web Brownies

1 box brownie mix (Family Size for 9x13 pan)

Spiderweb mixture4 ounces cream cheese, at room temperature
2 tablespoons sugar
1 tablespoon King Arthur Unbleached All-Purpose Flour
1 large egg yolk
1/2 teaspoon almond extract

Spider
2 Oreo Cakesters
black licorice or pretzels
mini chocolate chips
white icing

Prepare brownies according to Fudge Brownie recipe, and spread the batter in 2 8" cake pans. Preheat the oven to 350°F.

Combine the cream cheese, sugar and flour in a small bowl, and mix until smooth. Add the egg yolk and almond extract, mixing until smooth once again. Transfer the mixture to a disposable pastry bag, and cut just the very tip off the end.

Place a small pool of the mixture in the center of the brownie batter. Draw circles around this pool, about 1 inch apart, moving out from the center each time. Once the circles are drawn, take a table knife, wet the tip, and draw it back and forth through the circles.

The knife will draw the cream cheese filling into arcs. Once you've gone all the way around the circles, take up your pastry bag again. Use the remaining filling to trace the path where the knife travelled, to create the spokes of the web.

Bake the brownies for 20-25 minutes, until the brownies just barely pull away from the edge of the pan. The center will rise while baking, but will sink back level once the brownies are cool. Remove them from the oven and cool before cutting.

To assemble the spider.  Cut 8 pieces of licorice for each spider.  Stick the licorice around the cakester to make legs (4 on each side).   Pipe 2 circles for eyes and place a mini chocolate chip in the middle of each.

Rhubarb Meringue - Grandma

Crust
1/2 C butter
2 C flour (can use white wheat)
2 T sugar


Filling
3 egg yolks (reserve whites)
2 T flour
1 1/2 C sugar
1/3 C milk or cream
1 T lemon juice
2 1/2 C rhubarb, sliced

Topping
3 egg whites
3/4 C sugar

Begin by mixing together softened butter, flour and sugar.  Press into a lightly greased 9x13 baking dish.  Then, bake at 350 for 20-25 minutes until the crust is lightly browned and set.

Then, mix together the sugar, rhubarb, milk, flour, egg yolks and lemon juice.  Pour this mixture over the crust.  Bake at 350 for 40-45 minutes.

Praline Cookies

1/2 cup butter
1/2 cup brown sugar, packed
1/2 cup sugar
1 egg, lightly beaten
1 1/2 cups all-purpose flour
1 1/2 tsp vanilla
1 1/2 cups chopped pecans
powdered sugar

Preheat oven to 375. Microwave butter on HIGH for 40-45 seconds or until butter is melted. Add sugars, eggs, flour and vanilla. Mix well. Add pecans; mix well. Using small scoop, drop dough 2-inches apart onto cookie sheet. Bake 12-15 minutes - until edges are slightly brown. (I only needed about 10 minutes) Cool 2 minutes and remove to cooling rack. Sprinkle with powdered sugar.

Peppermint Popcorn Bark

2 bags microwave popcorn, popped (18-20 cups)
1 6oz box candy canes, crushed
1 package Almond Bark
1 tsp peppermint extract or a few drops of peppermint oil

Place popcorn in a very large bowl - the biggest one you have.  Pour crushed candy canes on top of the popcorn.  (I crush my candy canes in the food processor - it is quick and it pulverizes the candy canes!)  Melt almond bark according to instructions on the package.   Add the peppermint extract or oil to the almond bark and pour over popcorn.  Stir until all the popcorn is coated.  Pour popcorn on wax paper and allow to harden.  Once the popcorn has hardened, break into pieces and enjoy!

Peppermint Cookies & Cream Popcorn

2 bags microwave popcorn, popped
1 (6oz) box candy canes, crushed
1 pack Oreo cookies, crushed
1 1/2 packs Almond Bark
1 1/2 tsp peppermint extract or a few drops of peppermint oil

Place popcorn in a very large bowl - the biggest one you have. Pour crushed candy canes and Oroes on top of the popcorn. (I crush my candy canes and Oreos in the food processor) Melt one pack of almond bark according to instructions on the package. Add the peppermint extract or oil to the almond bark and pour over popcorn. Stir. The Oreos will absorb some of the almond bark and the popcorn won't be fully coated.  Melt the remaining almond bark and pour over popcorn.  Stir until popcorn is coated.  Pour popcorn on wax paper and allow to harden. Once the popcorn has hardened, break into pieces and enjoy!

Peppermint Chocolate Chip Cookies

1 cup (1/2 lb.) butter, at room temperature
1 1/2 cups firmly packed brown sugar
2 large eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips (12 oz.)
1 cup crushed candy canes (1 6oz box)

In a bowl, with an electric mixer on medium speed, beat butter and brown sugar until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.

In another bowl, mix flour, baking soda, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips and candy canes.

Drop dough in 2-tablespoon (1/8-cup) portions, 2 inches apart, onto buttered 12- by 15-inch baking sheets.

Bake in a 400° oven until cookies are lightly browned and no longer wet in the center (break one open to check), 6 to 8 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.

With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.

Peppermint Bark

2 packages white chocolate chips
1/2 tsp peppermint extract or several drops of peppermint oil
crushed candy canes

Melt white chocolate in a microwave bowl on High for 1 minute. Stir. Continue to heat in the microwave for 30 seconds until melted. Add peppermint extract. Pour mixture onto a cookie sheet layered with parchment or waxed paper. Top with crushed candy canes and place
in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)

Peanut Butter Chocolate Éclair Cake

1 box chocolate graham crackers (there will be a few graham crackers left over)
2 (3 1/4-ounce) boxes vanilla instant pudding
1 cup peanut butter
3 1/2 cups milk
1 (8-ounce) container Cool Whip, thawed
1 can chocolate frosting

Spray the bottom of a 9x13 pan with cooking spray. Line the bottom of the pan with whole graham crackers. In bowl of an electric mixer, mix pudding with milk and peanut butter; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.

Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

Muddy Buddies

9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Into large bowl, measure cereal; set aside.

In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Magical Frosting

1 1/2 cups granulated sugar
1/4 cup all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups milk (I used 1% with stellar results)
2 teaspoons pure vanilla extract (or 1 tsp vanilla and 1 tsp almond extract)
24 tablespoons (3 sticks) butter, cut into 24 pieces and softened at room temperature

In a medium bowl, combine the sugar, flour, cornstarch and salt. Slowly whisk in the milk until the mixture is smooth. Place a fine-mesh strainer over a medium saucepan and pour the milk mixture through the strainer into the saucepan. Cook the mixture over medium heat, whisking constantly, until the mixture boils and is thick enough that it starts to become difficult to easily whisk. This could take anywhere between 5-10 minutes, depending on your stove, heat, etc. It should bubble quite a bit at the end (be careful of the splatters) and thicken considerably.

Transfer the mixture to a clean bowl and cool to room temperature – this is extremely important! If it is even slightly warm, the frosting won’t beat up properly. I refrigerated my initial mixture overnight. If you do this, make sure to pull it out in time to let it warm back up to room temperature. If you try to proceed with the rest of the recipe and the mixture is too cold, the butter won’t absorb into the frosting like it should.

Once the frosting is completely cooled to room temperature (it should have no hint of warmth at all!), beat the mixture with the vanilla on low speed until it is well combined, about 30 seconds (a stand mixer will work best for this). Add the butter, one piece at a time, and beat the frosting until all the butter has been incorporated fully, about 2 minutes. Increase the speed to medium-high and let the mixer work it’s magic. Beat the frosting for five minutes, until it is light and fluffy. Let the frosting sit at room temperature until it is a bit more stiff, about 1 hour. I suspect if you chill it for an hour or so, it would be stiff enough to actually pipe with instead of frosting with a rubber spatula.

Chocolate Version: Add 1/4 cup cocoa powder to the sugar, flour, cornstarch, salt mixture in the first step. Once the frosting has been mixed for five minutes and is light and fluffy, mix in 3 ounces of semisweet chocolate that has been melted and completely cooled to room temperature.

Melting Moments

Cookie:
1 cup softened butter
2 cups flour
2 Tbsp powdered sugar
1/2 tsp milk

Combine all ingredients except 1 cup flour in mixing bowl and cream thoroughly. Add remaining flour a little at a time. Chill dough for half hour. Line baking sheet with foil. Roll dough thin between wax paper (3/16 of an inch). Cut out small round cookies with doughnut hole center (1 ¼ inch). They can be bigger but these cookies are very delicate and it can be hard to handle the larger ones. Place cookies about ¼ inch apart on lined cookie sheet. Bake at 350 degrees, 12-15 minutes or until lightly golden. Carefully remove foil with cookies from baking sheet and set on cooling rack. Cool for 20 minutes.

Icing:
1 cup powered sugar
2 Tbsp soft butter
1/2 tsp almond extract
few tsp maraschino cherry juice

Mix together powdered sugar, butter and almond extract. Add juice from maraschino cherries and mix until smooth and creamy. Dab about 3/4 tsp icing on flat side of cookie. Gently twist another cookie into place to make a little sandwich.I found another variation on these cookies on the web. It is basically the same except you don't roll out the dough. You make balls and just flatten them.

Makes about 2 ½ - 3 dozen cookies.

Raspberry limoncello cake

 (makes 8 generous or 12 small slices)

• 2 eggs
• 1 cup plain yogurt (I used Greek yogurt, but any kind will do)
• 1 cup sugar
• 1/3 cup oil (canola or another neutral-tasting oil)
• zest of 1 lemon
• 5 Tbsp limoncello liqueur, divided
• 2 cups flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• pinch of salt
• 2 6-oz containers fresh raspberries
• 1/2 cup powdered sugar

Preheat the oven to 350 degrees.

In a large bowl, whisk together the eggs, yogurt, sugar, oil, lemon zest and 3 Tbsp limoncello. In another bowl, sift together the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ones and mix with a rubber spatula. Do not overmix or the cake will be tough.

Spray a 9-inch cake pan with cooking spray and pour the batter in. Smooth the top and arrange the raspberries on top, pushing them down a little into the batter. If you're a little OCD like me your raspberries will end up in perfect concentric circles. If not, you're probably happier overall, and your cake will still turn out beautiful.

Bake about 45 minutes, or until a tester comes out clean and the top of the cake is golden. Cool the cake in the pan for 2 minutes, then pop out the cake and put it on a rack, underneath which you've put some newspaper.

While the cake is cooling, mix the powdered sugar with the remaining limoncello in a small bowl and stir until smooth. Spoon this glaze over the warm cake and spread with the back of the spoon (now you know the newspaper is there to catch drips). The glaze will set in just a few minutes.

Paula Deen's Orange Coffee Cake

2 tablespoons butter, melted, plus more for pan
1 (16.3-ounce) can refrigerated biscuits
(recommended: Pillsbury Grands Flaky Layers)
1/4 cup minced walnuts or pecans
1/3 cup granulated sugar
2 teaspoons orange zest

Glaze:

1/2 cup confectioners' sugar
2 ounces cream cheese, softened
2 tablespoons orange juice, or more as necessary

Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan.
Separate the biscuit dough into 8 biscuits. Place 1 biscuit in the center of the pan. Cut the remaining biscuits in half, forming 14 half-circles. Arrange the pieces around the center biscuit with cut sides facing in the same direction. Brush melted butter over the tops of the biscuits.
In a small bowl, combine the walnuts, granulated sugar, and orange zest. Mix well and sprinkle over biscuits. Bake for 20 minutes or until golden brown.
Meanwhile, in a small bowl combine confectioners' sugar, cream cheese, and orange juice. Blend until smooth adding more orange juice, if needed, to thin. Drizzle glaze over the warm coffee cake and serve.

Monster Munch

1 package Almond Bark (1 lb)
2 bags of microwave popcorn, popped (approximately 16-20 C popped popcorn)
1 C candy corn
1 1/2 C dry roasted, salted peanuts
1 C Reeces Pieces

Pop popcorn and place in a large bowl. The largest you have.  Pour peanuts, candy corn, and reeces pieces on top.

Break up almond bark. Melt according to package directions. Pour over popcorn mixture. Stir until everything is well coated and then spread out onto waxed paper, parchment, or foil. Let sit until completely dry and then break up into clumps.

Lemon-Rhubarb Crumble Muffins

Ingredients:

2 cups All-Purpose flour
1 cup sugar
3 tsp baking powder
1/2 tsp salt
2 eggs
1/4 cup sour cream
1/2 cup milk
1 Tbls lemon juice
1/3 tsp lemon rind
1 cup rhubarb
2/3 Tbsp softened butter

Directions:

Preheat oven to 400

In a mixing bowl, combine flour, salt, and baking powder. In a separate bowl beat sugar and butter until well blended. Add eggs, milk, and sugar; beat. Add lemon juice and lemon rind; mix well.  Stir in rhubarb. Spoon batter into baking cups and bake for 20 minutes or until an inserted toothpick comes out clean.

Faux Fried Ice Cream Sundaes

1 quart of vanilla ice cream
3 cups crushed corn flakes cereal (I crushed them in the food processor)
1 tsp of ground cinnamon
2 tsp of sugar
1 can refrigerated cinnamon rolls (regular, not Grands)
chocolate sauce

Scoop ice cream into 8 – 1/2 cup size rounded balls. Place on baking sheet and freeze until firm, about 1 hour.

In a shallow dish combine crushed corn flakes, cinnamon and sugar. Roll the ice cream balls in the corn flake mixture, covering completely. Repeat as needed.  Freeze ice cream again, until firm (about 3 hours).

When ready to serve make cinnamon roll waffles.

Spray waffle maker with cooking spray. Heat waffle maker.

Separate dough into individual cinnamon rolls. Place up to 4 cinnamon rolls at a time on waffle maker. Close lid of waffle maker; cook 1 to 2 minutes or until light golden brown.

Place cinnamon roll waffle on plate, top with ice cream and drizzle with chocolate sauce.

Baked Brie Bites

mini phyllo tarts

Ile de France brie, cubed

brown sugar

chopped pecans

honey

Preheat oven to 350.

Place a cube of brie in each phyllo tart.  Sprinkle each tart with approximately 1/2 tsp brown sugar.  Top with approximately 1/2 tsp chopped pecans and a dollop of honey.  Bake for 15-20 minutes, until brie is melted. (use more or less of each ingredient according to your preference)

Almond Toffee Oatmeal Cookies

1 cup butter, softened
1 cup brown sugar
1 cup sugar
2 eggs
2 tsp vanilla
2 tsp almond extract
1/2 tsp salt (omit if using salted butter)
1 tsp baking powder
1 tsp baking soda
1 1/2 cups flour
1 1/2 cups oatmeal
3/4 cup toffee bits
3/4 cup sliced almonds

Preheat the oven to 375 degrees. Combine butter and sugar in mixing bowl. Beat until light and fluffy, about 2-3 minutes. Add in egg, vanilla, and almond extract. Beat until combined. Slowly add in the flour, baking powder and baking soda. Stir in the oats, toffee bits, and almonds.

Scoop dough into balls and place on a cookie sheet lined with parchment. Bake for 10-12 minutes. Allow to cool for three minutes on the cookie sheet. Move to a cooling rack.

Makes 4 dozen cookies

Almond Lovers Chocolate Chip Cookies

2 sticks softened butter
3/4 Cup granulated sugar
3/4 Cup brown sugar
3.5 oz  Pure Almond Paste (package is 7 oz, just cut in half)
2 egg
1 Tablespoon vanilla
2 1/2 Cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
12 oz bag chocolate chips
3/4 Cup slivered almonds

Preheat oven to 350 degrees F. In a stand or electric mixer, beat the butter and sugars until well combined, light and fluffy. Add the almond paste in pieces until well combined. Add in eggs and vanilla until well combined. In a large bowl combine the flour, baking soda and salt. Slowly add to wet ingredients along with the chocolate chips. Mix until just combined. Scoop onto a silpat or parchment lined baking sheet with a medium cookie scoop. Bake for 10-12 minutes or until just golden crisp on the outside. Let cool on baking sheet for 5 minutes before transferring to a cooling rack.

Homemade Bread & Butter Pickles

2-1/2 cups granulated sugar
2 cups cider vinegar (5% acidity)
1 cup water
1 tsp salt
1 tsp celery seed
1 Tbsp mustard seed
1-1/2 Tbsp mixed pickling spice
(cinnamon stick, ginger, mustard seeds, cloves, peppercorns, chilies, etc.)
3-1/2 pounds cucumbers, cut into 1/4″ slices

In a 5-quart pot (non-aluminum), combine sugar, vinegar, water and spices. Bring to a boil, stirring to dissolve sugar. Add cucumber slices. Return to a boil, stirring gently and trying to submerge slices as they cook. When the pot returns to a boil, boil for 90 seconds, then remove from heat. The slices should have changed from a bright cucumber green to a darker pickle green. Using tongs or a slotted spoon, fill hot jars with pickles slices, then fill each with pickling liquid, leaving 1/8″ head space. (You may have extra brine; you can refrigerate this up to a week if you are making another batch soon.) Wipe rims clean with a damp paper cloth and add lids and rings. Process in a boiling water bath — 20 minutes for quarts, 10 minutes for pints. Begin timing when the water has returned to a boil after you submerge your jars.

Green Tomato Relish AKA (Chow Chow)

12 large green Tomatoes (cored)
(I used about 20 small to med size)
4 - green bell peppers, seeded
4 - medium yellow onions (I used one very large one)
1 - red bell pepper, seeded
1 - tablespoon + 2 teaspoons yellow mustard seed
1 - tablespoon celery seed
2 - cups cider vinegar
2 - cups granulated sugar
1 tablespoon + 2 teaspoons kosher salt

Chop the tomatoes and peppers very finely. Either by hand or in small batches in a food processor. I diced up all my veggies only because I like a chunkier relish. Put the chopped vegetables in a large pot (heavy bottom non reactive pot) add the mustard seed, celery seed, vinegar, kosher salt and sugar. Stir well and bring to a simmer over medium heat. Cook stirring often and skimming as needed. ( I did not have to skim off anything) Simmer until the relish/chow chow cooks down and thickens into a relish, about 2 hours. Turn into hot sterilized jars and process in a hot water bath.