Peanut Brittle

Ingredients 

2c unroasted peanuts

1c white corn syrup

2c sugar

1/2 tsp salt

1 level tsp baking soda

Instructions

-       Mix corn syrup, sugar and salt in a sauce pan (4 qt min), slowly bring to boil

-       Boil until sugar is completely dissolved

-       Add nuts and boil until syrup turns light brown (approx 8 min)

-       Remove from heat and add baking soda, this will foam A LOT

-       Out onto preheated cookie sheet, do not grease it

-       Cool and break into pieces

Peanut Butter Crinkles

Ingredients 

1c butter, softened

1c peanut butter

1c sugar

1c brown sugar, packed

2 eggs

1 tsp vanilla

2-3/4c flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

Instructions

1. Heat oven to 350 deg.

2. Beat first six (6) ingredients at medium speed until fluffy.

3. At low speed beat in the next four (4) ingredients.

4. Shape into 1” balls and roll in sugar.

5. Place 2” apart on ungreased cookie sheets.

6. Cook 12-15 min or until slightly browned.

7. Immediately press nuts or candies (Hershey kisses, chocolate stars, etc.) into cookies or press thumb and fill with jam.

8. Cool and store in an airtight container.

Makes 6 dozen.

Notes:

-       Could be baked in a mini muffin pan and use mini reeses.

Scalloped Corn

Ingredients 

1 (15oz) can creamed corn

1 (15oz) can whole kernel corn

1 cup sour cream or plain yogurt

2 eggs

1/2 cup butter, melted

2/3 cup flour

1/2 cup cornmeal

5 tablespoons sugar

1 tablespoon baking powder

1/4 teaspoon salt

2 tablespoons oil

Instructions

1. Preheat oven to 350 degrees, grease a 9 X 13 pan.

2. Combine all ingredients and pour into prepared pan.

3. Bake 35-40 min or until knife inserted in middle of pan comes out clean.

Zucchini Apple Crisp

Ingredients 

Filling:

8-10c zucchini, seeded and slices (like apples)

3/4c lemon juice

1 tsp nutmeg

1/2c sugar

2 tsp cinnamon

Topping:

1c flour

1c brown sugar, packed

1c rolled oats

1/2c butter, softened

Instructions

-       Heat oven to 375 degrees

-       Place zucchini and lemon juice in a large sauce pan.  Cover and cook over med, stirring occasionally, until zucchini is tender (approx 15 min)

-       Add nutmeg, sugar and sinnamon; blend until sugar dissolves

-       Remove from heat and pour into greased 9 X 13 pan

-       Combine topping ingredients until crumbly

-       Sprinkle over zucchini

-       Bake for 50 min

Makes 12 servings.

Notes:

-       Tastes just like apple crisp

-       Great served warm with ice cream.

Homemade Granola Bars

Ingredients 

Dry

  2 1/4 cups old fashioned oats

  1 cup flour

  3 Tbsp brown sugar

  1/2 cup wheat germ (optional)

  2 Tbsp ground flax seed (optional)

  1/2 tsp salt

Wet

  1/2 cup oil

  1/2 cup honey

  1 egg

  2 tsp vanilla

Instructions

1. Combine dry ingredients in a large bowl.

2. Combine wet ingredients in small bowl.

3. Add the wet ingredients to the dry and combine.

4. Dump into a greased or parchment lined 9 x 13 inch pan.  Using a greased spatula or wet hand spread it into an even layer.

5. Bake at 350 for 15-18 minutes, or until lightly golden brown on the edges.  Cool pan and cut into any bars and shapes desired (a pizza cutter works great for this).

6. Store in closed container, can be wrapped in parchment or wax paper individually to put in lunch boxes.

Above are the general direction, below are for different flavors:

Cinnamon Raisin:

Add 3/4 cup raisins and 1/2 tsp cinnamon to dry ingredients.

Chocolate Chip:

Add 1/2 cup chocolate chips to dry ingredients.

Peanut butter Chocolate Chip:

Add 1/2 cup roasted peanuts and 1/2 cup chocolate chips to dry ingredients.  Add approximately 1/3 cup peanut butter after combining wet and dry ingredients.

Notes:

-       This recipe can easily be modified in pretty much any way you would want.

-       These granola bars are not like ones you would buy in the grocery store.

Cooking Quinoa in the Microwave

Ingredients 

1 cup uncooked quinoa

2 cups water

Instructions

1. Put the quinoa and water in a 4 c glass measuring cup (or appropriately sized bowl).  Cook for 6 minutes and let sit in microwave for an additional 5-10 minutes to absorb the rest of the liquid.

2. Fluff quinoa and serve as desired.

Cornbread (or Muffins)

Ingredients 
1/4 cup butter, melted

1 cup milk

1 egg

1 1/4 cup cornmeal

1 cup flour

1/2 cup sugar

1 tbsp baking powder

1/2 tsp salt

Instructions

1. Heat oven to 400 deg F.  Spray the bottom and sides of an 8-inch square pan or a 9-inch round pan with cooking spray.

2. In a large bowl beat the butter, milk and egg until well mixed.  Add the rest of the ingredients and stir until the flour is moistened (batter will bel lumpy).  Pour batter into the pan and use a rubber spatula to scrape batter from the bowl.  Spread batter evenly in pan and smooth top of batter.

3. Bake 20 to 25 min or until golden brown and a toothpick inserted in the center comes out clean.

Makes 12 servings.

Notes:

-       This recipe can be doubled and baked in a 9 X 13 pan, it will bake for an additional 10 to 15 min.

-       Can be baked in a lined muffin pan (each batch should make 12) and bake for 18 to 20 min.

-       This recipe freezes well.

Vegetarian Quinoa Chili

Ingredients 
1/2 cup quinoa

1 cup water

1 tablespoon olive oil

1 small onion, chopped

3 cloves garlic, minced

1 jalapeno pepper, diced

1 large carrot, peeled and chopped

2 celery stalks, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 medium zucchini, chopped

2 (15 ounce cans) black beans, drained and rinsed

1 (15 ounce can) red kidney beans, drained and rinsed

1 (28 ounce can) crushed tomatoes

1 (28 ounce can) tomato puree

2-3 tablespoons chili powder depending on your taste (we used 3)

1 tablespoon ground cumin

Salt and black pepper to taste

Optional toppings: green onions, avocado slices, cheese, sour cream, greek yogurt, chips, crackers, etc.

Instructions

1. In a medium sauce pan, combine the quinoa and water. Cook over medium heat until water is absorbed, about 15 minutes. Set aside.

2. In a large pot, heat the olive oil over high heat. Add the onion and cook until tender, about 5 minutes. Stir in garlic, jalapeño, carrot, celery, peppers, and zucchini. Cook until vegetables are tender, about 10 minutes.

3. Add the black beans, kidney beans, tomatoes, and tomato sauce. Stir in the cooked quinoa. Season with chili powder, cumin, salt, and black pepper. Simmer chili on low for about 30 minutes. Serve warm.

Makes 8 servings.

Notes:

-       Quinoa could also be cooked in a pressure cooker or your favorite preparation method.

-       If it’s too thick feel free to add some tomato sauce or juice to thin it to the desired consistency.

-       This freezes well.

-       Instead of simmering for 30 min everything could be transferred to a crock pot and cooked on low during the day.

Ultimate Baked Potato Soup

Ingredients 
8 slices bacon cooked and crumbled (remove for vegetarian)

11 tablespoons butter

2/3 cup all purpose flour

7 cups milk

4-6 potatoes, baked peeled and cubed

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Toppings:

4 green onions, chopped plus additional for garnish

2 cups sharp cheddar cheese, shredded plus additional for garnish

1 cup sour cream

Instructions

1. In a large stock pot, melt butter over medium heat. When the butter has melted, whisk in flour and allow the mixture to cook for a few minutes.

2. Slowly add in 7 cups of milk, 1 cup at a time, whisking really well between each cup.

3. When all 7 cups of milk have been added, continue whisking until the mixture starts to thicken a bit.

4. Add in cubed baked potatoes and green onions, then bring to a boil making sure to stir frequently.

5. Reduce the heat to low, then stir in bacon, salt and pepper.

6. Top as desired.

Makes 4-6 servings.

Notes:

-       Potatoes can be cooked ahead of time and be used from the fridge.

-       Potatoes can be cooked in your favorite method (oven, microwave, pressure cooker, etc)

Vegetable Soup

Ingredients 
2 tablespoons olive oil

1 medium yellow onion, chopped

3 carrots, chopped

2 celery ribs, chopped

5 cloves garlic, minced

1 red bell pepper, chopped

1 medium zucchini, chopped

6 gold potatoes, chopped (about 2 cups)

6 cups vegetable broth (I usually use homemade but if you buy it by the quart just use 8 cups total)

1 (28 oz) can diced tomatoes (or crushed)

2 bay leaves

1 teaspoon poultry seasoning

1/4 teaspoon salt

1/4 teaspoon black pepper

1 1/2 cups frozen green beans

1 cup frozen corn

1 cup frozen peas

Instructions

1. In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, and celery and cook for 5 minutes or until vegetables are tender. Add in the garlic, red pepper, zucchini, and potatoes. Cook for 3 minutes.

2. Add the vegetable broth, tomatoes, bay leaves, poultry seasoning, salt, and pepper. Reduce heat to medium-low, cover, and let the soup simmer for 25-30 minutes, or until the potatoes are soft.

3. Stir in the green beans, corn, and peas and cook for 5-7 minutes, or until vegetables are cooked through.

4. Remove the bay leaves and season with additional salt and pepper, if necessary. Serve warm.

Makes 10 servings.

Notes:

-       Another recipe that freezes great.

Peach Cobbler Dump Cake

Ingredients 
1 stick (1/2 cup) unsalted butter

1 1/2 cups granulated sugar (divided) 2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup whole milk

1 tablespoon pure vanilla extract

1 (29-ounce) can sliced peaches in juice 1 teaspoon ground cinnamon

Instructions

1. Preheat oven to 350°F.  Butter a 9x13 baking dish (or 2-8x8 baking dishes). Set aside.

2. Place butter in a medium size microwave safe mixing bowl.  Heat butter in microwave until melted.  Add 1 cup sugar, flour, baking powder, salt and whisk to combine.  Add milk and vanilla, whisk until combined.  Pour batter into prepared baking dish.

3. Spoon peaches over top of batter, placing them evening around the pan.  Reserve the juice from the can.

4. Add 1/2 cup sugar, cinnamon and nutmeg to the juice.  Whisk to combine.  Pour juice over peaches.

5. Bake 55-60 minutes until golden brown.  Serve with a scoop of ice cream on top if desired.

Quinoa Black Bean Tacos

Ingredients 
1 cup uncooked quinoa

1 clove garlic, minced

Dash of salt

1/2 Tbsp chili powder

1/4 tsp cumin

1/4 tsp oregano

1/4 tsp smoked paprika

2 cups cooked (or 15 oz can) black beans

Instructions

1. Put the quinoa in a medium pot along with the garlic, salt, chili powder, cumin, oregano, smoked paprika, and 1.5 cups of water. Stir to combine. Put a lid on the pot, turn the heat on to high, and bring it up to a boil. As soon as it reaches a boil, turn the heat down to low and let simmer for 15 minutes. After 15 minutes, turn the heat off and let it sit (with the lid in place) for an additional 10 minutes.

2. Rinse the black beans well in a colander and allow the excess water to drain off.

3. When the quinoa has finished cooking, remove the lid and fluff with a fork. Add the drained black beans and stir to combine.

4. Service with your choice of tortillas and toppings (cheese, sour cream, salsa, avocado, etc)

Makes 8 servings.

Notes:

-       Quinoa could also be cooked in a pressure cooker or your favorite preparation method.

-       This freezes well, just heat up in the microwave.

-       I have used this mixture on nachos before too.

Creamy Tomato Soup

Ingredients 
2 T olive oil
1 large yellow onion, diced
4 cloves garlic, minced
28 oz can crushed tomatoes
6 oil-packed sun-dried tomatoes, roughly chopped

2 T balsamic vinegar

1/2 t baking soda

1 c half and half

Salt and pepper, to taste

Instructions

1. Heat olive oil in saucepan over med-high heat. 

2. Add onion and sauté, stirring often until just tender. 

3. Add garlic and thyme and sauté an additional 2 minutes.

4. Add crushed tomatoes, sun-dried tomatoes and balsamic vinegar and bring to a simmer, stirring frequently. 

5. Reduce heat to low and stir in baking soda. 

6. Add in half and half, stir well and bring back to a simmer, do not boil.

7. Use an immersion blender to puree the soup in the saucepan.

8. Season with salt and pepper to taste and serve.

Makes 4 servings. Takes about 25 minutes.

Notes:

-       Sometimes this soup turns out really thick, if that happens just add some more half and half or tomato juice to bring it to your desired consistency.

Chex Mix (oven recipe)

This is the recipe my family has always used, nowadays when you try to look up the recipe it usually brings up microwave recipes.

Ingredients 
3 c Corn Chex

3 c Rice Chex

3 c Wheat Chex

1 c Small Pretzels (or sticks)

1 c Mixed Nuts

Seasoning

6 T Butter

2 T Worcestershire Sauce

1.5 t Seasoned Salt

3/4 t Garlic Powder

3/4 t Onion Powder

Instructions

1. Preheat oven to 325 degrees.

2. Melt butter and mix in the rest of the seasonings.

3. Mix cereal, pretzels and mixed nuts in a large roaster pan (or mix in large bowl and divide into 9X13 pans for the oven).

4. Pour seasoning mix over the cereal mix and gently stir.

5. Bake in oven for 1 hour, stirring every 15 minutes

6. Spread on paper towels to cool and then store in an airtight container.

Notes:

-       I personally often leave out the nuts, mainly just because they aren’t usually in the house.

Rainbow Quinoa Salad

Ingredients 

1 c quinoa

2 c water

1 medium tomato, chopped

1 medium carrot, chopped

1/2 red onion, finely chopped

1/2 c pitted kalamata olives, chopped

1 bell pepper, chopped

1/2 c cooked black beans

1 T olive oil

1 T balsamic vinegar

Salt and pepper to taste

Instructions

1. Start by cooking quinoa. Boil water in saucepan, once boiling add quinoa.  Cover pot and turn to medium-low heat for 15 minutes, let rest for 5 minutes.

2. Combine all ingredients in medium sized bowl.  Add more olive oil and balsamic vinegar to taste.

Makes 4 servings.

Notes:

-       Quinoa could also be cooked in a pressure cooker or your favorite preparation method.

-       This is great made ahead of time and it allows the flavor to develop more.

-       For easier preparation you can allows use pre-chopped veggies or shredded carrots from the store.

-       This recipe is very adaptable, you can add and subtract veggies based on what is available or your favorites

Spinach & Zucchini Lasagna

Ingredients 

1 box oven-ready lasagna noodles, I usually use Cremette

2 T olive oil

2 medium zucchini, about 1/4 in cubed

1/2 package frozen spinach, cooked

2  28 oz jars pasta sauce

1 15 oz ricotta cheese

2 eggs

1/2 c parmesan

4 c shredded mozzarella, divided

1/2 t garlic powder

Garlic salt

Instructions

1. Preheat oven to 450.

2. Toss zucchini with olive oil and place on lines baking sheet, sprinkle with garlic salt.  Roast about 10 min in oven.

3. Turn town oven to 400.

4. In a bowl combine spinach, ricotta, eggs, parmesan, garlic powder and 2c mozzarella.

5. Spread about 1 c of sauce in bottom of pan and place 3 sheets of lasagna side by side.

6. Spread 1/3 of ricotta mixture over noodles and top with 1/2 zucchini, sprinkle top with mozzarella and about 1 c sauce.  Top with 3 more pasta sheets.  Follow up with 1 layer with just ricotta mixture and then repeat layer with zucchini. Add one more cheese layer if there is enough remaining.

7. After the final layer of pasta add remaining sauce over top and sprinkle with remaining mozzarella.

8. Cover with foil and bake 35 min.  Remove foil and bake uncovered 5-10 min.  Let rest 5 min before serving.

Makes (1) 9X13 pan, usually cut into 12 or 16 pieces.

Notes:

-       Can easily be made ahead of time and kept in fridge or frozen, baking times for refrigerated lasagna (or frozen and thawed) is 45-60 min and frozen lasagna for 1 hour 35 min. These times can very based on your oven.