Recipe Roundup (misc. Recipes)

Here are some more recipes for you to try--


STRAWBERRY YUM-YUM


CRUST


1 cup Flour
1/2 cup Butter
1/4 cup Brown Sugar
1/2 cup Nuts


TOPPING


2 Egg Whites
1 cup White Sugar
8 ounces Whipped Topping
2 teaspoons Realemon Juice
1 pint Frozen Strawberries

Combine crust ingredients and press into a 9" square pan. Bake at 350 degrees for 20 minutes. Cool and break into crumbs. Press 2/3 of crumbs back into pan and reserve rest for top. Combine filling and pour on crust and freeze. Top with remaining crumbs.

***NOTES--This recipe is great for upcoming holidays like Christmas!


HOMEMADE YOGURT (THIS IS MY OWN RECIPE--ENJOY!)


1 gallon Milk
3 tablespoons Vanilla
4 tablespoons Plain Yogurt
2 cups White Sugar
2 tablespoons Unflavored Gelatin

Heat milk to 180 degrees. Cool to 130 degrees. Add vanilla, yogurt, sugar, and gelatin. Beat it together with egg beater. Set in the oven for 6 hours. Do not turn oven on!

Soak the gelatin in 1/4 cup COLD WATER. Skim off the top of the yogurt before refrigerating.


BUTTERSCOTCH CRUNCH SQUARES


1 cup Flour
1/4 cup Quick Rolled Oats
1/4 cup Brown Sugar
1/2 cup Butter
1/2 cup Chopped Nuts
1 (12 ounce) jar Butterscotch or Caramel Ice Cream Topping
1 quart Vanilla Ice Cream

Combine flour, oats, and brown sugar. Cut in butter till mixture is crumbly. Stir in nuts. Put on baking pan and bake at 400 degrees for 15 minutes. Stir while still warm to crumble. Cool.

Spread half the crumbs in 9" square pan. Drizzle about half of ice cream topping over crumbs in pan. Spoon ice cream carefully into pan. Drizzle with remaining topping. Sprinkle with remaining crumbs. Freeze.


MANDARIN SNOW FLAKE DELIGHT DESSERT


1 White Cake Mix
1 can Mandarin Oranges
3 Egg Whites
1/2 cup Vegetable Oil


FROSTING


1 (9 ounce) Whipped Topping
1 (15 1/4 ounce) Crushed Pineapples
1 (3 1/2 ounce) Instant Pudding
1 cup Coconut

Combine all cake ingredients. Mix for 2 minutes. Pour into greased and floured 9" x 13" baking pan. Bake at 350 degrees for 25-30 minutes. Cool. Frost with topping and refrigerate.

For frosting--combine and mix well. Reserve 1/2 cup coconut to sprinkle on top. This cake can be baked in round pans and put together in layers with the frosting between layers and all around.

***NOTES--Another great Christmas recipe to make.


STUFFED CHICKEN ROLLS


6 large Boneless Skinless Chicken Breast Halves
6 slices Fully Cooked Ham
6 slices Swiss Cheese
1/4 cup Flour
1/4 cup Parmesan Cheese
1/4 teaspoon Paprika
1/4 teaspoon Pepper
1/4 cup Vegetable Oil
1 can Cream of Chicken Soup
1/2 cup Chicken Broth
Fresh Parsley

Flatten chicken to 1/8" thickness. Place ham and swiss cheese on each breast. Roll up and tuck in ends. Secure with toothpicks.

Combine flour, Parmesan cheese, paprika, and pepper. Coat chicken on all sides. Cover and refrigerate for 1 hour. In a large skillet--brown chicken in oil. Transfer to casserole dish. Combine soup and broth--pour over chicken. Cover and bake at 350 degrees for 1 hour. Remove toothpicks. Garnish with parsley. Serve over rice or pasta.


BUCKEYE TREATS


1 1/2 cup Peanut Butter
6 cups White Sugar
1 cup Butter--softened
1/2 teaspoon Vanilla
4 cups Semisweet Chocolate Chips

Combine peanut butter, sugar, butter, and vanilla. Dough will look dry. Roll dough into balls about 1" in diameter and place on cookie sheet lined with waxed paper. Insert toothpicks into each ball to be used as a handle during dipping.

Chill in freezer 30 minutes or until hard. Melt chocolate chips. Use top of double boiler over low heat. Dip dough balls into chocolate using toothpick as handle. Leave small circle of dough uncovered to make it look like a "buckeye". Place buckeye back on cookie sheet and refrigerate for 2 hours.


APPLE CHOCOLATE CHIP COOKIES


2 cups Whole Wheat Flour
1 cup Oatmeal
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1 cup Butter--softened
1 cup Brown Sugar
1 Egg
1 teaspoon Vanilla
1 cup Grated Apples--unpeeled
1 cup Chocolate Chips

Sift the flour, oatmeal, baking soda, and cinnamon together. Separately--cream the butter and brown sugar. Then beat in the egg and vanilla.

Stir in the shredded apples and then combine with the dry mixture. Adding the chocolate chips and stirring until all ingredients are evenly distributed.

Drop by teaspoon onto a lightly greased cookie sheet. Bake at 350 degrees for 12 minutes or until golden brown and very crisp at the edges.
Makes 3 dozen cookies.

***NOTES--The apples in these cookies make them moist and very flavorful. Cookies will keep in the freezer but separate each layer with wax paper so that the cookies don't stick together.

I don't peel my apples when I use them. Just wash apples and grate. To get a cup of grated apples--you need 2 or 3 tart apples.


PLUMI MOOS (COLD MENNONITE PLUM SOUP)


1 cup Prunes
1 cup Raisins
1 cup Sugar
1 quart Water
2 cups Milk
3 tablespoons Corn Starch

Place the prunes, raisins, sugar, and water into a soup pot. Bring to a boil--then reduce heat to a medium-low and simmer for about 1 hour.

Make a paste of the cold milk and corn starch. Cook this in a separate saucepan until it is thick and the taste of raw starch is gone. Add to the cooked fruit mixture and simmer for an additional 5 to 10 minutes--stirring well.

Cool completely and then refrigerate until serving. Serves 8 or more.

***NOTES--This is an unusual soup that the Mennonites claims as their own traditional dish. A friend of mine from Canada gave me this recipe this Summer. You can eat the soup as a dessert; but is used with the main course with savory meats like ham or farmer sausage.

There are many variations on this dish. You can use additional dried or canned fruits like apricots, peaches, and apples. You can add a pinch of cinnamon. If you wish a clear soup--delete the milk or cream and substitute water. If you milk--use WHOLE MILK. Enjoy!

 

Here are some recipes for spicy and hot foods that I prepared recently for a fundraiser at my kids' school for an event. They are easy to do and are good for sports events and the like. Enjoy!


JALAPENO CHEESE BREAD


1 pound White Bread Dough
1 tablespoon Salt
1 Egg
2 cups Cheddar Cheese--grated
1 tablespoon Jalapenos--chopped (You may use canned jalapenos)

Roll out bread dough until then. Take pizza cutter and cut into 1/2" squares. Roll into beaten egg. Add salt and jalapenos. Mix with a knife to keep from smashing the pieces together. Add cheese last. Put into well greased bread pan. Bake at 350 degrees for 30 minutes.


SPICY WHITE CHILI


2 medium Onions--chopped
4 Garlic Cloves--minced (May use jarred garlic that is minced. I use fresh garlic.)
1 tablespoon Cooking Oil
2 (4 ounce) Green Chilies--chopped
2 teaspoons Ground Cumin
1 teaspoon Dried Oregano
1/4 teaspoon Cayenne Pepper
2 (14 1/2 ounce) cans Chicken Broth (May use unsalted.)
4 cups Chicken--cubed and cooked
3 (15 1/2 ounce) cans Great Northern Beans--rinsed and drained
16 ounces Monterey Jack Cheese--shredded
Sour Cream--optional
Sliced Jalapeno Peppers--optional

In a 3 quart saucepan--saute onions and garlic in oil until tender. Stir in chilies, cumin, oregano, and cayenne. Cook and stir 2 to 3 minutes more. Add broth, chicken, and beans. Simmer uncovered for 15 minutes. Remove from heat. Serve with cheese, sour cream, and sliced jalapenos if desired.
Yields 6 to 8 servings (2 1/2 quarts).


DUTCH RASPBERRY CREAM PIE


2 (9 inch) Pie Crusts--baked slightly
4 cups Raspberry Fruit Filling
8 ounces Cream Cheese
1 cup Sour Cream
1 cup Sugar--scant
3 tablespoons Flour


CRUMB TOPPING


1 1/2 cups Flour
3/4 cup Brown Sugar
6 tablespoons Butter

Put raspberry filling in pie crusts. Mix cream cheese, sour cream, sugar, and flour. Put on top of raspberry filling. Mix ingredients for crumb topping and put on top of pie. Bake at 350 degrees for 35 minutes or until nicely browned.


***NOTES--You may use canned foods for substitutions when needed for any of my recipes to save time in the kitchen. Enjoy!

 

Fellow Foodies--

Check out my "Misc. Allergies/Gluten-Free Info and Recipes..." post under "Area Restaurants..." thread where I posted some Gluten-Free (GF) recipes for those of you who have allergies, etc. Enjoy!

 

I am not welcome in any home from Nov. to Jan. without bringing these gems along- enjoy!!

REDON'S HOLIDAY SAUSAGE BALLS

- 10 oz. pkg frozen chopped spinach, thawed and drained
- 2 cups dry bread stuffing mix (recommend Pepperidge Farms Herb Seasoned stuffing, NOT cubed, the crumbled kind)
- 3 eggs, beaten
- 1 Jimmy Deans or Bob Evans Sage Sausage roll, fully cooked, drained and cooled (**Can omit sausage for vegetarian option!)
NOTE: when cooking the sausage, break it up frequently with wooden spoon to keep it in small crumbles
- 1⁄2 large or 1 whole small onion, finely chopped
- 2 TBSP melted butter
- 1/3 cup grated Parmesan
- 1 cup shredded cheddar
- 1/3 cup shredded mozzarella
- 3/4 cup shredded Colby/Jack

SEASONINGS: sage, parsley, rosemary- 1tsp each,
salt & pepper to taste

PREHEAT oven to 350 degrees.
Combine all ingredients and seasonings EXCEPT cheeses
in large bowl, mix well.
Add the cheeses 1 at a time, stirring mixture between each one (prevents cheese clumps!)
Cover and chill for at least 30 minutes.
Use tablespoon to portion rounded balls, drop onto lightly greased baking sheet. Should be small like a Swedish meatball, approx. 3/4 TBSP.
(I put olive oil on my hand before shaping the balls- no sticking to the fingers that way)
Bake for 20-25 minutes or until balls are slightly brown.
Serve and enjoy! Can be enjoyed at room temp or warm, alone or with grapes, or dipped in cranberry sauce or gravy.

 

Fellow Foodies--

Here are some more flavorable Fall dishes to enjoy and try--


PECAN STICKY BUNS (MICROWAVE)

1/2 cup Packed Brown Sugar
1/3 cup Finely Chopped Pecans or Walnuts
1 teaspoon Cinnamon
2 tablespoons Butter--melted
1 (7.5 ounce) can Refrigerated Crescent Dinner Rolls

In a small bowl--combine sugar, pecans or walnuts, and cinnamon. Unroll crescent rolls--but DO NOT separate. Sprinkle dough with 1/4 cup nut mixture.

Starting with 1 long side--roll dough--jellyroll fashion. Cut into 8 buns. Dip each bun into butter and then into nut mixture. In 8" microwaveable round dish lined with waxed paper--arrange buns in ring. (DO NOT PLACE ANY BUNS IN CENTER.) Sprinkle remaining nut mixture over ring. Cover with wax paper. Cook at MEDIUM for 5 to 6 minutes. Let stand--covered--5 minutes before inverting onto platter ENJOY!


SAUERKRAUT RELISH SALAD


2 (16 ounce) cans Sauerkraut--drained
1 cup Diced Celery
1 cup Chopped Onion
1 cup Diced Green Pepper
1/4 cup Grated Carrot
1 (8 ounce) can Water Chestnuts--drained and sliced
3 tablespoons Diced Pimento
2/3 cup Vinegar
1/3 cup Salad Oil
1/3 cup Water
1 cup Sugar

Place FIRST 6 ingredients in large bowl. Combine rest of ingredients in a separate bowl and mix well. Pour over sauerkraut mixture. Cover and refrigerate overnight. Can be mixed in morning and refrigerated until evening meal. Very tasty and non-fattening!


HUNGARIAN GOULASH


1 pound Cubed Beef (May use Pork or Veal if desired)
1 pound Onions
1 tablespoon Paprika
2 Crushed Garlic Cloves
3 slices Bacon--chopped
1 tablespoon Vinegar
1 teaspoon Ground Caraway Seeds
1 small can Tomato Paste
Water
1 teaspoon Marjoram (May substitute Oregano)
Salt to Taste

Brown the onions in chopped bacon. Add paprika and vinegar. Mix well and then cubed meat, crushed garlic, caraway seed, marjoram, and tomato paste. Brown the meat on all sides. Add water to cover 1/3 over meat. Add salt to taste.

Keep water on as it will evaporate. Cook until very tender about 2 hours. Serve with noodles or potato dumplings.

***NOTES--We love this Pennsylvania Dutch hearty meal. Great for long Winter and Fall nights. Serve with above Sauerkraut Salad for a complete meal! Yummo--


TOFFEE BARS


1 cup Butter
1 cup Brown Sugar
1 Egg
2 cups Sifted Flour
1 teaspoon Vanilla
1/4 cup Chopped Nuts
8 Hershey Bars--melted

Cream together butter, sugar, and egg until light. Add flour and vanilla. Bake in ungreased 9" x 12" pan at 350 degrees for 15 to 20 minutes. Top with melted chocolate. Sprinke with nuts. Great bars for kids!

 

More Misc. Recipes for Christmas and General Recipes--Enjoy!


CHRISTMAS CHEER SALAD

1/2 pound Raw Cranberries
1/2 cup Sugar
1 cup Miniature Marshmallows
1 cup Crushed Pineapple
1 package Cherry Gelatin
1 1/2 cups Hot Water
1 cup Heavy Cream--whipped

Put cranberries through food chopper. Add sugar, marshmallows, and pineapple. Stir to dissolve sugar. Chill. Add hot water to gelatin and stir until gelatin dissolves. Chill until gelatin begins to set. Combine with cranberry mixture. Stir in chopped nuts. Fold in whipped cream. Chill and serve.

 

More Misc. Recipes--Enjoy!--



MACADAMIA ALMOND BRITTLE


1 cup Sugar
1/2 cup Light Corn Syrup
3/4 cup Macadamia Nuts--coarsely chopped
3/4 cup Almonds--coarsely chopped
1 tablespoon Butter
2 teaspoons Vanilla
1 teaspoon Baking Soda

Combine sugar and corn syrup in a microwave-safe bowl. Microwave on high for 5 minutes. Stir in nuts.

Microwave on high for 4 to 5 minutes or until candy thermometer reads 300 degrees--hard crack stage. Quickly stir in butter, vanilla, and baking soda until mixture is light and foamy. When bubbles subside--pour onto greased cookie sheet--spreading as thinly as possible with a metal spatula.

Cool completely and break into pieces. Store in airtight container with waxed paper between layers.


***NOTES--This is my own recipe for brittle. I made this brittle today for our kids. Great rainy day project and you can change the nuts if desired. Easy recipe to try!

 

How about some simple lunches for kids to take to camp...and are peanut free? I have finicky eaters that won't touch cold-cuts (okay, so they get that from me), but they love their PB&J's. Unfortunately, for summer camp I have to send my kids with a packed lunch that is peanut free. While I completely understand the need and requirement, what a pain!!! Any ideas???

 

luftinarr and others--

Yes, I will post allergy-free recipes later this week. Are your kids allergic to nut butters (i.e. peanut butter, almond butter, cashew nut butter, soynut butter)? The nut butter spreads come in a wide variety of nut flavors.

Personally, our kids primarily eat soynut butter (crunchy or plain) spread sandwiches. Soynut butter is 30% lower in fat than peanut butter. One brand we enjoy is IM Healthy Soynut Butter products. IM Healthy's web site info is below--

www.soynutbutter.com (IM Healthy's site/info. IM Healthy has great information on alternative nut butter substitutes with nutritional information.)

Also, I will also post kid-friendly camp recipes later this week (or as soon as possible) that I use for our kids. The recipes will be published in a booklet that I am working on currently to be published--hopefully! What kind of recipes would you like (i.e. sandwiches, vegetables, baked goods, or a little bit of everything)?

 

Thanks, Foodie! I, personally, would like sandwiches. My kids are not allergic to anything, but because of the prevalence of nut allergies just about all daycare centers and summer camps require lunches to be peanut-free. I'm going to check out the website you mentioned. If there's a good alternative to peanut butter that my kids can take to camp then that would be great!

 

You mean to tell me that because other kids have peanut allergies, your kids can't bring peanut butter sandwiches? Wow...didn't realize so many kids have peanut allergies.....wonder why that is...anyone know?

 

They are starting to think that the increase in food allergies comes from our obbsession with germs.

 

Back to the Table with More Misc. Recipes (Our menu for tonight's dinner!)--



COPPER PENNIES SALAD

2 pounds Carrots--sliced (Approximately 6 1/2 to 7 cups)

Cook carrots in smallest amount of water to just tender until crisp. Cool.

Boil together the following--

1 cup Sugar
1 teaspoon Dry Mustard
3/4 cup White Vinegar
1/2 cup Salad Oil
1 teaspoon Worcestershire Sauce
Salt to taste

Cool. Other vegetables may be added to cool mixture if desired (i.e. celery, green peppers, green beans, etc.). Make up ahead of time. Let stand some hours before serving. This will keep several days in refrigerator.

***NOTES--You can use pre-cut and pre-packaged carrot slices from the produce aisles for time-saving preparation. The carrot salad with other vegetables is also considered a great side dish not just a salad.


CRAB STUFFED CHICKEN


4 Skinless and Deboned Chicken Breasts--pounded to 1/4" thick
1/4 cup Butter
1/4 cup Flour
3/4 cup Chicken Broth
3/4 cup Milk
1/3 cup White Dry Wine

Melt butter. Stir in flour. Add chicken broth, milk, and wine.

CRAB MIXTURE


1/4 cup Chopped Onion--sauteed
1 cup Fine Cracker Crumbs
1 (7 ounces) Canned Crab Meat (Use Fresh Crab Meat if desired)
2 tablespoons Chopped Parsley or Chopped Dill
1 cup Shredded White Cheddar Cheese--save some for topping
1/4 of White Sauce

Place 1/4 cup of crab mixture on each half of chicken breast and roll. Place folded seam side down in a small deep baking dish. Secure with toothpicks is needed--do not forget to remove toothpicks before eating stuffed chicken breasts!

Cover with sauce and bake covered for 1 hour at 350 degrees. Uncover and sprinkle with the white cheddar cheese. Return to oven until slightly browned.


RASPERRY ICE CREAM PIE (EASY TO MAKE WITH KIDS)


1 package (4 Servings size) Raspberry Gelatin
2/3 cup Boiling Water
1 cup Vanilla Ice Cream
2 cups Frozen Whipped Topping--thawed
1 cup Fresh Raspberries
1 Prepared Pie Shell

Completely dissolve gelatin in boiling water. Add ice cream in spoonfuls to gelatin stirring until melted and smooth. Blend in whipped topping and raspberries. Chill if necessary until mixture mounds.

Spoon mixture into pie crust. Chill about 3 hours or freeze until firm.

***NOTES--You can substitute any flavored gelatin. Just be sure to match the flavored gelatin with the same fresh or frozen thawed fruit. For example, strawberry gelatin and then use fresh or frozen thawed strawberries. Cool Whip is a brand name for whipped topping. Any generic (store brand) will also work for this recipe! Enjoy!

 

I second that!

Tyger- yes, because of other children's allergies even those kids without allergies are limited as to what they can bring to school. Our current daycare center even goes a step further and separates kids' lunches (for field trip days): one cooler for kids with allergies and another cooler for everyone else. You can't even bring in packaged goods that have nut traces (like cookies).

 

oops...obsession

 

Fellow Foodies--

Here is what we have dining on--great vegetarian pizza and homemade. Also, a great way to use your garden veggies. I created this zucchini pizza crust after having alot of leftover zucchini from last year's garden. I shredded my zucchini from the garden and pull it out to make this easy pizza crust. Dessert recipe is from my sister.

If you do not have a garden, you can buy fresh zucchini and grate it yourself. Enjoy the dessert also. A simple green or fruit salad makes a great meal! Also, now is the season for fresh strawberries. We have tons of berries if you want some--just let me know. No bread is needed since the pizza are your bread and vegetable portions.


ZUCCHINI CRUST PIZZA


3 cups Shredded Zucchini
3 large Eggs
1/3 cup Flour
1/2 teaspoon Salt

TOP WITH--

2 cups Shredded Mozzarella or Italian Blend Cheese
2 small Tomatoes
1/2 cup Onion
1/2 cup Julienned Green Pepper
1 teaspoon Dried Oregano (Use fresh Oregano and experiment with different types.)
1/2 teaspoon Dried Basil (I use fresh Purple Basil from my herb garden.)
3 tablespoons Shredded Parmesan Cheese

Mix zucchini, eggs, flour, and salt together well. Spread in bottom of greased 12 inch pizza pan. Bake at 450 degrees for 8 minutes for pizza crust.

Put toppings on pizza. Then bake at 350 degrees for 15 to 20 minutes.



VERY BERRY SPINACH SALAD


1 (9 ounce) package Fresh Spinach (We grow our own and is easy even for small gardens!)
1 pint Fresh Stawberries--sliced
3 Kiwi--peeled and sliced

DRESSING

1/4 cup Vegetable Oil
2 tablespoons Raspberry Vinegar
2 tablespoons Raspberry Preserves

Mix dressing and refrigerate for 15 minutes. Toss together with salad and serve. Yields 4 to 6 servings.

SPECIAL NOTES--I make my own raspberry and other berry vinegars and preserves. If you would like recipes--please ask or PM me. It is easy to make. Enjoy!


ECLAIR DESSERT


1 pound Graham Crackers
2 (3 3/4 ounces) boxes Instant French Vanilla Pudding
3 1/2 cups Milk--or less
8 ounces Whipped Topping (May use Cool Whip Topping)

FUDGE FROSTING

1 ounce Unsweetened Chocolate
2 tablespoons Butter
1 1/2 cups Powdered Sugar
1 teaspoon Vanilla
2 tablespoons Hot Water (Approximate)

FUDGE FROSTING--Melt butter and chocolate over low heat. Stirring constantly. Remove from heat; stir in powdered sugar and vanilla. Blend in hot water to make almost a pourable consistency.

FOR CRUST--Line a 9x13 inch pan with a layer of WHOLE graham crackers. Mix pudding and milk. Add whipped topping. Spread 1/2 on graham crackers. Then add remaining pudding. Add another layer of crackers.

Refrigerate 2 hours. Top with Fudge Frosting. Make 24 hours ahead of serving time.

 

Fellow Foodies--

I forgot that the above menu is easy to make and very kid-friendly. We are having this for our dinner tonight.

By the way, if you wish some homegrown strawberries from our farm, PM me and I can drop some off at the Nature Center. We have tons; and they will be FREE! I have several gallons of strawberries if you wish to try canning or freezing berries (of any kind), just PM me. I have already canned and frozen my strawberries for awhile. I still have plenty for us and others.

Good eats--

Foodie

 

These all sound sooooo incredibly good! I hardly ever make desserts for my kids b/c i don't want to give them too much sugar- but I think I need to lighten up and make this dessert! The pizza sounds AWESOME and so does the salad. Okay, can you tell I'm hungry???

 

Sunny and others--

If you need a lowfat or non-fat (not much fun for desserts is it?), just ask me and I will provide a Substitution List for the recipes.

Also for the Eclair Dessert--you can add fresh strawberries for a topping or cherries.

Good eats--don't forget--I have gallons of FREE STRAWBERRIES until end of June if "y'all" want them.

Foodie

 

Actually, nobody knows. There are many theories, including the one about anti-bacterial obsessions. It really takes little effort to find alternatives to peanut butter and things with nuts or processed in a plant with nuts, etc. It is hoping everyone else takes the minute to read the label that is tough. I still have people hand me a box of crackers and say "are there nuts in this?". Can't they understand the ingredients label and look at the listings below it for a warning? I definitely like to check the box myself to be sure, but so many times I have said, "yes, it says here 'MAY CONTAIN NUTS'". And they seem befuddled.
HOWEVER, I do not expect people to remember my daughters' allergy and I take full responsibility for reminding people if she is going to be eating at events or people's houses.
HEY! I just thought of something for the thread on what Ashburn needs...it needs a nut-free bakery/food store! I'll call it Nuts-A-No-No.