Scallop Potatos

Scallop Potatos 

1/4 cup butter
1 1/2 cups onion, diced
2 tbsp all-purpose flour
2 cups whole milk
2 cloves garlic
2 1/4 cups shredded cheese (I used a blend of cheddar, mozzarella, and monterey jack), divided
1/3 cup chives, snipped
4 large yukon gold potatoes (any kind will do), skins on, thinly sliced

I started by preheating the oven to 375 degrees (F). To make the sauce, I melted the butter in a medium saucepan over medium heat, then the diced onion was cooked in the melted butter until soft. Next, I stirred the flour thoroughly into the onions and added the milk and garlic using a garlic press. The sauce was stirred over medium/high heat until it began to bubble and thicken. I removed it from the heat and stirred in 2 cups of the grated cheese. The sauce was set aside.

Next, I fwazzed a deep 9x9 ceramic casserole dish with some cooking spray. A single layer of potato slices was layered in the bottom of the dish, followed by a sprinkling of snipped chives. Another layer of potato came next, followed by more chives. I continued like this until the potatoes were used up.

The sauce was then poured over the potatoes and the whole thing was given a good shimmy shake on the counter top to get the sauce to ooze down into all the nooks and crannies. The top was sprinkled with the remaining 1/4 cup of cheese and another sprinkling of chives. I then placed the casserole dish on a baking sheet in case it bubbled over (it didn't) and baked it for 60 minutes until brown and bubbly.

Corn and Ham Chowder

2 celery ribs, diced
1/4 cup onion, diced
2 tablespoons margarine or 2 tablespoons butter
2 tablespoons flour
3 cups milk
2 cups cooked ham, diced
2 cups potatoes, cooked and diced small
1 1/2 cups frozen corn
1 (14 3/4 ounce) can cream-style corn
1/4 teaspoon dried thyme
1/8 teaspoon salt
Directions:

1 Boil water; meanwhile peel and dice potatoes.
2 Boil for about 10-15 minutes (soft but not too mushy).
3 Meanwhile, dice up ham, onion, celery.
4 In a large saucepan, saute the onion and celery in butter until softened.
5 Stir in the flour and stir until well blended, then gradually add milk.
6 Bring to a boil while stirring until thickened, about 2 minutes.
7 Stir in remaining ingredients and bring to a boil.
8 Reduce heat, cover and simmer about 15 minutes or until heated through.

SUNNY SIDE FRUIT SALAD

SUNNY SIDE FRUIT SALAD

1 green apple,chopped 
1 red delicious, chopped
2 oranges,chopped
 1 nectarine , chopped
 2 cups red seedless grapes
3 kiwi chopped
1 can pineapple tidbits
 2 cups unsweetened orange juice to preserve.

Mix together and serve using a slotted spoon ..  You can also use whatever season fruits that is avaible.. strawberries and blueberries are a fav in my house in the summer 

Greek Chicken Pasta Salad

Greek Chicken Pasta Salad

1 box of penne pasta, cooked according to pkg instructions
2 breasts from a rotisserie chicken, finely shredded
1 cup kalmata olives
1 pkg. grape tomatoes
1/2 cup chopped red onion
1 small pkg (4 oz??) Feta Cheese, well crumbled
about 1/2 a bottle of Kraft Greek Viniagrette dressing

Everything except the dressing can be mixed together the night before. Then dress it about an hour before serving. Keeps well. You may just want to add a dash more dressing to perk it up in days following.  This makes a LOT though.

Creamy Cucumber Pasta Salad

Creamy Cucumber Salad
3 English Cucumbers (you can use regular cucumbers, but you will want to peel off the skin), very thinly sliced (I love to use my mandolin for this, but not necessary) 
Salt and pepper 
1 cup sour cream 
1/4 cup apple cider vinegar 
finely chopped fresh dill, flat leaf parsley or fresh chives (any or a combo of the three)
1 1/2 teaspoons sugar 
1 small red onion, thinly sliced
1 pkg of Rotini pasta
a half a pint of cherry tomatoes, sliced

In a colander set over a bowl, toss the cucumbers with 2 teaspoons salt. Let drain for at least 30 minutes and up to 3 hours. This will help to break down the cucumbers to remove excess moisture, and will also tenderize the cucumbers. Set water to boil on stove for pasta

In a large bowl, whisk together the sour cream, apple cider vinegar, and sugar. These measurements are pretty good, but honestly my mom always taught me this recipe by adding ingredients a little at a time until you get the taste you are looking for. She never used an actual recipe. So if you like it a little less sweet, then don't add as much sugar, etc. When you get the flavor you like, add the drained cucumbers, onion, fresh herbs and toss. Season with fresh ground black pepper. Drain pasta and toss with veggies and dressings 

Easy Chili

Easy Chili1 lb. ground beef
1 medium onion – chopped
1 package of McCormick Chili Seasoning
1 large can (21-28 oz) diced tomatoes
1 can (15-16 oz) tomato sauce
1 can (15-16 oz) black beans – rinsed
1 can (16 oz) mild chili beans
3 chopped carrots
1 can corn

Cook beef and onions in skillet while cooking carrots covered in water in microwave for 5 minutes.  Drain beef/onions and carrots and add both to crock-pot. Stir well.  Cook on low for 4-5 hours or high for 1-2 hours.  Done!

Gourmet Tomato Soup

Gourmet Tomato Soup

Ingredients

3 Quarts of tomatoes

2 Cups chicken Broth

1 carrot, finely chopped

1 celery rib, finely chopped

1 medium onion, finely chopped

1/4-1/2 Cup cream or Half and Half 

1 clove garlic, minced

Directions

Saute carrots, celery, onion with garlic until soft but not brown.  Add tomatoes and begin cooking until they soften and add the chicken broth.  Bring to boil and then simmer until all if soft.  If you want a creamy soup, mash the veggies and tomatoes with a potato masher.  Add the cream and season with salt and pepper.  If using half and half, don't boil.  You could season with basil or dill.  Also you could add shrimp or rice or even a pasta, tortellini is good.  Sprinkle with Parmesan cheese when ready to serve.

Loaded Potato Soup

Loaded Potato Soup
4 strips of bacon
2 cups chicken broth
1 cup chopped onion
2 celery stalks, chopped
1 large carrot, chopped
4 cups chopped and peeled potatoes
2 tablespoons butter, melted
3 tablespoons all-purpose flour
salt and pepper
1/2 teaspoon paprika
2 cups milk 
cheddar cheese, shredded for garnish
4 green onions, sliced

In a dutch oven or a 5 to 6 quart stock pot, fry bacon over medium heat until lightly browned and crisp, about 10 minutes. Remove from pan and drain on paper towels. Once cool, crumble and set aside for garnish.  Remove all but 2 tablespoons of the bacon grease from the dutch oven.  Add the onions, carrots and celery to the pan drippings and saute until soft but not brown. Add the potatoes and chicken broth to the pot and bring to a boil. Reduce heat, cover and simmer 10 minutes or until potatoes are fork tender. 

Cool slightly. I like a chunky soup so I reserved 2 cups of the potato mixture and set aside. We will add these back in later on. Blend remaining potato mixture until smooth. If you don't care for chunks in your soup, puree the entire mixture. This will make more of a cream of potato soup this way. 

Stir together the flour and butter to make a roux. Add milk. Cook and stir over medium heat until thick and bubbly. Carefully add back both of the potato mixture's to the milk. Season with salt, pepper and paprika and simmer until heated through. 

Top with the shredded cheese, crumbled bacon and sliced green onions. Serve with nice crusty bread to wipe your bowl clean. Enjoy!

Peanut Butter and Chocolate Bars

Peanut Butter and Chocolate Bars


1/2 cup butter (or margarine, whatever you have)
1/2 cup packed brown sugar (light or dark, again whatever you have)
1 teaspoon vanilla extract
2 cups peanut butter
2- 1/2 cups confectioners sugar
2 cups semisweet chocolate chips

Place all ingredients except the chocolate chips in a large microwave safe bowl. Microwave until butter and peanut butter are melted, one to two minutes (time will vary by microwave).

Remove from microwave and use a large spoon to stir all of the ingredients together until they form a ball of dough that leaves the side of the bowl. Pat into a 9x13 pan.

Pour chocolate chips into another microwave safe bowl and microwave at 30 second intervals, stirring after each, until completely melted. Spoon over top of peanut butter mixture and spread evenly.

Allow to cool completely at room temperature until chocolate hardens again or place in the refrigerator for faster hardening. Cut into squares and serve to some awfully happy people!

Oatmeal Blueberry Applesauce Muffins

Oatmeal Blueberry Applesauce Muffins

Makes 12-15 muffins

1 1/4 cups whole wheat flour
1 1/4 cups oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk (I used the Powdered Buttermilk I had on hand.  For this recipe, it converts to 2 1/8 Tbsp Powdered Buttermilk and 1/2 cup water.  Add the Powdered Buttermilk with the dry ingredients and the water with the wet.)
1/2 cup firmly packed brown sugar
2 Tbsp canola oil
1 large egg, lightly beaten
3/4 cup blueberries (fresh or frozen)

Preheat oven to 375 degrees.

Line a 12 cup muffin tin with paper cups or spray with nonstick cooking spray. I had enough paper liners for 12 muffins, but had enough muffin mix for 18.  So I sprayed my other tin with floured nonstick cooking spray (Bakers Joy) and it worked great!  I will probably use this method from now on, at least with these muffins.  You don't need to worry about them sticking to the paper this way and you can enjoy every last morsel. 

In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full.

Bake for 16-18 minutes.

Apple Muffins with Cinnamon and Sugar

Apple Muffins with Cinnamon and Sugar
makes 6 3-inch muffins or 24 mini muffins

3/4 Cup all-purpose flour
1 cup whole wheat flour
2 tablespoons granulated sugar, plus more for sugarcoating the muffins
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 large egg
1 cup skim milk
6 tablespoons canola oil
1/2 cup frozen apple-juice concentrate, thawed
1/4 teaspoon lemon extract
1 large apple, peeled, cored and finely chopped

Position rack in the center of oven and preheat to 400 degrees F.  Lightly grease or line with paper baking cups six 3-inch muffin cups.

In a large bowl, blend together the two flours, 2 tablespoons sugar, baking powder, salt, cinnamon, and nutmeg.  In a medium bowl, beat the egg, milk, oil, apple juice, and lemon extract until smooth.  Stir in the apples.  Combine the two mixtures, blending until the dry ingredients are just moistened.

Spoon the batter into the prepared muffin cups, filling each about 3/4 full.  Bake for 20-25 minutes, or until the tops are golden and a cake tester or wooden toothpick inserted into the center of a muffin comes out clean. Cool in the pan on a wire rack for 5-7 minutes. 

Serve warm, or invert onto the rack to cool completely.  While still warm, coat the muffins with sugar. 

Banana Peanut Butter Chocolate Chip Muffins

Banana Peanut Butter Chocolate Chip Muffins

Makes 10-12 muffins

Preheat oven to 400 and prepare pan; either using paper cups, or grease and flour them (I used my floured nonstick spray, Baker's Joy this time).

In a large bowl add and combine well
2 eggs
1/2 cup honey
1/2 cup oil
1 cup mashed bananas
1/2 cup smooth or crunchy peanut butter
1 tsp vanilla

In a smaller bowl combine well
1 1/2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt

1/2 cup chocolate chips, reserving extra for sprinkling on top (I used mini chocolate chips)

Combine wet and dry ingredients and fold together gently until just mixed, fold in chocolate chips.  Spoon into prepared pan.  Sprinkle extra chocolate chips on top. 

 Bake at 400 degrees for 18-20 minutes.  Remove from pan and cool on rack. Store in an air-tight container. 

Chocolate Chip Muffins

Chocolate Chip Muffins
Makes 3-4 muffins (so be sure to at least double the batch!)

1/3 cup plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
1/3 cup (2 ounces) semisweet miniature chocolate chips (I used regular sized)
Pinch of salt
1 large egg
2 tablespoons butter or margarine, melted
1/4 cup granulated sugar
1/2 teaspoon vanilla or chocolate extract (I used vanilla extract)

Position rack in the center of oven and preheat to 375 degrees.  Lightly grease muffin or line with paper baking cups. 

In a medium bowl, blend together the flour, baking powder, chocolate chips and salt.  In another medium bowl, beat the egg until thick and light-colored before beating in the sugar, butter and vanilla extract.  Combine the two mixtures, blending until just moistened.

Spoon the batter into the prepared muffin cups, filling each about 3/4 full.  Bake for 15-20 minutes, or until a wooden toothpick inserted into the center of a muffin comes out clean.  Cool in the pan on a wire rack for 5-7 minutes.  Serve warm, or remove from pan and cool completely on the wire rack. 

Honey- Blueberry Muffins

Honey- Blueberry Muffins
makes 12-14 muffins

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 large egg
1 cup milk
1/4 cup honey
1/4 cup butter or margarine, melted
1/2 cup blueberries

Position rack in the center of the oven and preheat to 400 degrees F. Lightly grease or line with paper muffin cups 1 muffin pan. 

In a large bowl, blend together the flour, baking powder, and salt.  In a medium bowl, beat the eggs, milk, honey, and butter until smooth.  Combine the two mixtures, blending until the dry ingredients are just moistened.  Stir in the blueberries. 

Spoon the batter into the prepared muffin cups, filling each one about 3/4 full.  Bake for 15-20 minutes, or until a cake tester or wooden toothpick inserted into the center comes out clean.  Cool in the pan on a wire rack for 5-7 minutes.  Serve warm, or invert onto the rack and cool completely before storing in an airtight container.

Cinnamon Raisin Bread (Bread Machine)

Cinnamon Raisin Bread (Bread Machine)  
1 egg + water to equal 1 1/4 cups
2 Tablespoons powdered milk
1 1/4 teaspoon salt
2 Tablespoons brown sugar
2 Tablespoons butter
3 2/3 Cups All Purpose white flour
1 teaspoon cinnamon
1 1/4 teaspoons yeast

add ingredients:
1/2 cup Raisins (although I added 1 cup!  I like a lot of raisins in mine!)

1. Measure first 8 ingredients in the order listed into Baking Pan
2. Insert Baking Pan into oven chamber, twist to secure and close lid
3. Select: Sweet Bread Setting
4. Select "Regular" or "Dark" crust (I always choose the "regular" crust, I find the "dark" way too dark for my taste)
5. Press Start- there will be a 15 minute preheat delay before mixing begins
6. Add raisins when the "Add Ingredient" signal beeps
7. Using oven mits, remove bread when completion beep sounds.
8. Cool on a wire rack before slicing

Baking time: 3:50 hours and Makes a 2.0 lb loaf