Pumpkin Dark Chocolate Brownies

•1 box of Betty Crocker Dark Chocolate Brownie mix
•1/2 cup to 1/2 cup and 1TBS canned pumpkin (instead of oil)
•2 eggs
•water as directed
•semi sweet and white chocolate chips (about 1/3 cup all together)
•2 tsp vanilla extract
•1/2 tsp almond extract
•chopped pecans (optional)
•pumpkin pie spices (1-2 tsp)
•1/4 tsp sea salt (optional)

Preheat oven as directed on package. Mix ingredients as directed on package, substituting the pumpkin instead of oil. Add chocolate chips toward the end (nuts, too, if you like). Add some pumpkin pie spice and mix. Put in greased pan (I recommend 13x9 in.). Sprinkle some more pumpkin pie spice (and sea salt if you like) to top of batter in pan. Bake for 30 minutes, or until firm and toothpick comes out clean. (It took 50 minutes to fully bake. The reason, I think, is because the pumpkin made it much more moist.) This came out very spongey, like a bread pudding. It also shrunk away from the pan and was very easy to remove. Hope you enjoy!

Snickerdoodles

COOKIE DOUGH INGREDIENTS:
1/2 cup butter
1/2 cup shortening
1 1/2 cup sugar
2 eggs
2 3/4 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt

CINNAMON SUGAR MIXTURE:
4 Tbsp. sugar
4 tsp. cinnamon

DIRECTIONS:
Cream together butter, shortening, and sugar. Add eggs, mix well. Add flour, tartar, soda, and salt. Shape dough into balls and roll in sugar and cinnamon. Place on greased cookie sheet. Bake at 400 degrees for 10 to 13 minutes.

Tuscan Chicken (or Turkey) Soup

This recipe is super easy and comes together really quickly. It was a great way to use leftover turkey or a rotissere chicken. (That's why I used shredded rather than cuped chicken.) The boys in my family are not vegetable eaters, and I've adapted many recipes to include vegetables by hiding them. Though not in the original recipe, I added a 1/2 cup of carrot puree, and they didn't know the difference...it's the same color as pumpkin, right?

1 cup chopped onion
1 cup chopped celery
1 teaspoon minced garlic
2 tablespoons olive oil
2 cans (14.5 oz each) chicken broth
2 cups cooked turkey/chicken; shredded or cubed
1 can (15oz) solid pack pumpkin
1 can white kidney or cannellini beans, rinsed & drained
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
Grated parmesean cheese

In a large saucepan, saute the onion, celery & garlic in oil until tender.

Stir in the broth, turkey, pumpkin, beans, salt, basil & pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through, stirring occasionally. Serve with parmesean cheese.

A few other notes- I really don't like mincing and chopping, so I took the celery, onion & garlic and put it all in the food processor and let it do the work for me! I used a rotissere chicken that I'd cooked in the crock-pot, so I used the broth from that and it was even better. Just salt & pepper to taste. Lastly, canned pumpkin is listed in the recipe; I happened to have a plethora of pumpkins, so I roasted one and pureed it and used that. Enjoy!

Oatmeal Bread

Quality bread flour - 1 lb, 8 oz (5 1/2 cups)
Whole-wheat flour - 6 oz (1 cup)
Yeast - .18 oz, active dry (2 1/2 tsp)
Rolled oats - 5.3 oz (1 5/8 cups)
Water - 1 lb, 4 oz (2 1/2 cups)
Milk - 3.5 oz (1/2 cup)
Honey - 2.4 oz (3 T)
Vegetable oil - 2.4 oz (5 1/2 T)
Salt - .7 oz (3 1/2 tsp)

TOTAL YIELD 4 lb, 2.5 oz

1. MIXING: Add the water and milk to the mixing bowl, then add all ingredients except salt and flour. Stir and let stand for approx. 10 to 15 minutes to soften. Add the wheat flour, salt and about 2 cups of the bread flour to the bowl. In a mixer, mix on first speed for 3 to 5 minutes in order to incorporate the ingredients thoroughly and develop the gluten. Then add remained flour. Mix on second speed and mix for 4-5 minutes, until a moderate gluten development has been achieved, until dough pulls away from bowl and clings to hook. The dough consistency should be moderately loose, with a slight tackiness from the honey.

2. BULK FERMENTATION: 2 hours, or double in bulk, when indention stays when poked (or overnight retarding).

3. FOLDING: Fold the dough once, after 1 hour.

4. DIVIDING AND SHAPING: Divide in half and roughly shape into loaves (Eighteen-ounce each.) Tasty rolls of about 3 ounces each can also be made with the dough. Place the dough pieces on a lightly floured work surface. Cover the rounds with plastic. Once the dough is sufficiently relaxed, shape into blunt cylinders for pan loaves; for round loaves or rolls, shape accordingly. A nice finish for the bread or rolls is made by dipping the top of the dough into a damp cloth (or misting the surface) and then pressing the moistened surface into a tray of oatmeal. Cover the loaves with plastic wrap sprayed lightly with cooking spray so that air currents don't crust the surface.

5. FINAL FERMENTATION: 1 to 1 1/2 hours at about 76°F.until double in size.

6. BAKING: Bake at 400°. The milk, honey, and oil contribute a lot to bread coloring. Eighteen-ounce loaves baked in loaf pans will take 30 to 32 minutes to bake. Remove from pans soon after baking and allow to cool.

Source: Jeffrey Hamelman from “Bread, a Baker’s Book of Techniques and Recipes”

Bacon and Potato Corn Chowder

5 med. potatoes
½ lb. bacon
1 med. onion, small diced
2-3 celery ribs, small diced
¼ c. butter
¼ c. flour
4 c. milk
2 c. heavy cream
1 can cream of celery soup
2 cans cream style corn
1 tsp. Worcestershire sauce
1 tsp. seasoned salt
½ tsp. salt
¼ tsp. pepper
2 Tb. dried parsley
Shredded cheddar cheese

DIRECTIONS:
1. Peel and dice potatoes into ½ inch cubes. Put in pot with salted water (1-2 Tb salt) and boil 10-12 min. Drain and set aside

2. Cut bacon into approx. 1 inch pieces and fry until crispy. Drain and set aside. Pour off most of bacon grease and in the same pan fry diced onion and celery, scraping bottom of pan. Cook till tender and onions are translucent. Remove from pan and set aside.

3. In a large pot melt butter and add flour and cook roux 2-3 min. Take off stove and slowly add the 4 cups of milk, whisking to prevent lumps. Put pot back on stove.

4. Add heavy cream, cream of celery soup, cream style corn, Worcestershire sauce, salts, pepper and parsley. Also add set aside bacon, potatoes, and celery and onions.

5. Heat through but don’t boil. Serve with shredded cheddar cheese.

Gazpacho with Cilantro Cream

2 medium cucumbers (about 8 oz each), peeled
1 medium yellow pepper
1/4 small red onion
2 pounds ripe tomatoes (about 6 medium), peeled, seeded, and cut into 1/2-inch pieces
1/2 to 1 small jalapeno chile, seeded
3 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
3/4 plus 1/8 teaspoon salt
1/4 cup light sour cream or low-fat plain yogurt
1 tablespoon milk
5 teaspoons finely chopped fresh cilantro

DIRECTIONS:
1. Coarsely cut half of 1 cucumber, half of yellow pepper, and all of red onion; set aside. Cut remaining cucumbers and yellow pepper into chunks.

2. In food processor with knife blade attached, puree cucumber chunks, yellow pepper, tomatoes, jalapeno, lime juice, oil, and 2/4 teaspoon salt until smooth. Pour into medium bowl. Add cut-up cucumber, yellow pepper, and red onion. Cover and refrigerate until well chilled, at least 6 hours or overnight.

3. Meanwhile, prepare cilantro cream: In small bowl, mix sour cream, milk, 4 teaspoons chopped cilantro, and remaining 1/8 teaspoon salt until smooth. Cover and refrigerate until ready to serve soup.

4. Top each serving of cold soup with a dollop of cilantro cream and sprinkle with remaining chopped cilantro.

---------------------------------
NOTES FROM ERIN:
- Next time I make this, I will use a red pepper instead of yellow because the yellow seemed a bit too bitter.
- It tasted much better the next day. I made this and chilled it in the freezer before I brought it to food group. Then I had it the next day for lunch and I thought it tasted so much better. If you make this, be sure to chill overnight so the flavors have time to meld together.

Tomato Basil Soup

1 onion, chopped
3 Tbs. butter
dash of olive oil
salt and pepper
basil, to taste (I used dried basil, and I would say it start with about a teaspoon and go from there)
4 Tbs. flour
1 cup chicken broth
2 cans (about 15 oz each) stewed tomatoes, puree at least 1 can
1 cup milk
1 pint heavy cream

Saute onion butter, olive oil, salt and pepper, and basil until onions are tender.

Combine flour and broth slowly, then add to onions.  Add tomatoes, milk, and cream.

Simmer 30 minutes.  Garnish with croutons and freshly grated Parmesan cheese.

*I just read today that if you boil your low-fat milk, it will make for a grainy soup.  So, if you use low-fat (or even skim like I do) be sure you only simmer it!

World's Easiest Taco Soup

INGREDIENTS
4 cans of beans, any kind you like.  (I used white, black, kidney and pinto)
1 can corn
1 can stewed tomatoes
1 lb ground turkey or beef
1 package taco seasoning

DIRECTIONS
Brown meat and season according to directions on taco seasoning.
Pour 4 cans of beans into soup pot (do not drain).
Add can of corn (I drain the corn but you don't have to)
Add tomatoes (I blend them up so you don't get the big big chunks of tomato)
Add seasoned meat.
Heat and enjoy!

Top with cheese, sour cream, tortilla chips, etc.

(Thank you Randi for this recipe, and for being out of town so that I could be the one to bring it to the FTRE meeting!!)

Pork and Pineapple

1 1/2 lb boneless pork loin, cut into cubes
1 (8-oz) can pineapple tidbits in unsweetened juice, undrained
1 medium red or green bell pepper, cut into squares
3 tablespoons brown sugar
1/2 teaspoon ginger
1/4 cup vinegar
3 tablespoons soy sauce
2/3 cup uncooked regular long-grain white rice
1 1/3 cups water
3 tablespoons water
2 tablespoons cornstarch

1. In 3 1/2 to 4-quart slow cooker, combine pork, pineapple, bell pepper, brown sugar, ginger, vinegar, and soy sauce; mix well.

2. Cover; cook on low setting for 6 to 8 hours.

3. About 25 minutes before serving, cook rice in 1 1/3 cups water as directed on package.

4. About 5 minutes before serving, in a small bowl, blend 3 tablespoons water and cornstarch until smooth. Stir into pork mixture. Increase heat setting to high; cover and cook an additional 5 minutes or until thickened. Serve pork mixture over rice.

NUTRITION INFORMATION PER SERVING: Serving size: 1/6 of Recipe | Calories 330 | Calories from Fat 80 | % Daily Value: Total Fat 9g 14% | Saturated Fat 3g 15% | Cholesterol 70mg 23% | Sodium 500mg 21% | Total Carbohydrate 35g 12% | Dietary Fiber 1g 4% | Sugars 14g | Protein 28g | Vitamin A 24% | Vitamin C 34% | Calcium 2% | Iron 12%

Beef Dip Sandwiches

4 pounds beef chuck roast

1 tablespoon minced garlic

1 tablespoon dried rosemary

3 bay leaves

1 cup soy sauce

6 cups water

Place roast in slow cooker. Season with garlic, rosemary, and bay leaves. Pour in soy sauce and water. Cook on low setting for 6 to 10 hours. Unlike most roasts, the longer the better. 

To serve, place in hamburger buns or split french bread and top with your preferred cheese if desired. Feel free to dip your sandwich in the au jus left in the slow cooker too! 

Dulce De Leche (Brazillian Canned Caramel)

• Sweetened Condensed Milk, canned (use however many you like according to how much you need)


• Crock pot/slow cooker

Take labels off the cans. DO NOT OPEN CANS.

Put cans in slow cooker.

Fill the crock pot with water til a few inches higher than top of cans.

Cover and set on low heat; Cook for 8-10 hours.

When time is up, carefully take out cans from crock pot.

Let cool for about 40 minutes.

Open and enjoy!

I used cut green apples and banana chunks to serve with this caramel dip. You can also use some pretzels, graham crackers, or really anything you can dunk in to make a yummy treat. You can also put on top of ice cream sundaes or cakes. By the way, this was THE easiest thing I have ever made...so simple! :-)

Truffles

OREO TRUFFLES
Ingredients:
1pkg of oreos
1can of frosting (I use cream cheese frosting)
1 bag of chocolate chips
crisco

Directions
Smash oreos into crumbs. Add frosting to oreo crumbs and mix. Roll into balls and place on cookie sheet. Place in the freezer until well formed. Melt chocolate chips and crisco (1 T of crisco for every 1 cup of chocolate chips. Dip oreo balls in melted chocolate and then cool in the fridge, keep refrigerated.
**TIP - An easy way to dip the balls in the chocolate is to use a plastic fork with the middle two prongs broken off!!

CAKE TRUFFLES
Same basic idea as the oreo truffles. Bake a cake of any flavor, I did strawberry, red velvet is also a common one used. Crumble the cake once it cools. Stir frosting into cake crumbs and roll into balls. Freeze until set. The cake ones take a bit longer to set, I would recommend only taking a few out at a time to dip in the chocolate, that way they don't get too soft. Dip in chocolate as described above and cool.

-Karalee

John Whoozzier Chocolate Sheet Cake

Sift together:
2 cups flour
2 cups sugar
1/2 tsp salt
1 tsp. baking soda

Melt in microwave or saucepan:
1 cup (two sticks) margarine
1/4 cup baking cocoa
1 cup water

Bring to a boil (turn off). Pour cocoa mix over flour mixture, beating as you pour. Mix together in large bowl, then add to batter:
2 eggs
2/3 cup buttermilk (or regular milk with 1 TBS lemon juice)
1 tsp vanilla

Mix well. Pour onto a greased large cookie sheet or jelly roll pan. Can use Pam spray. Pan must have at least 1" sides. Bake at 350 degrees F for 25-30 minutes.
Don't over bake.

About 10 minutes before the cake is done, prepare icing:
ICING
Melt in microwave or saucepan:
1 stick margarine or butter (1/2 cup)
1/2 cup baking cocoa
1/3 cup buttermilk (or reg, milk with lemon juice)
If in saucepan, bring to boil.
Add immediately:
2 1/2 cups powdered sugar
1 tsp vanilla
1 cup chopped nuts...you can mix them in here or sprinkle them on top after frosting (optional).

Mix together and spread on hot cake as soon as it comes out of the oven. Let cool. Enjoy!

From the kitchen of Beverly Jean Timmons

Ploughman's Plate

This is usually what a ploughman, or a farmer, would take out to the field with him for lunch while working.

• Fruit, such as apples, grapes, strawberries, etc.
• Sharp white cheddar cheese (I used the less expensive medium yellow cheddar)
• Stilton cheese (optional)
• bread (I used french bread) cut into pieces
• Branston Pickled Relish (pickled & spiced fruits and veggies in a jar. May find at commissary, or specialty food stores)
• McVitie's Digestives (graham cracker type crackers)
• Pickled onion (optional)

Basically just slice up the cheese, apples and bread. Serve on a plate or platter along with other fruits, Digestives, pickled relish, and pickled onion.

Usually, people eat the cheese and pickled relish ontop of cracker or bread, along with fruit. Tastes nice all together.

Cucumber Tea Sandwiches

• English (Seedless) Cucumbers, sliced thinly
• sandwich bread
• cream cheese
• sea salt
• white or black pepper

Take sliced cucumbers and put on top of paper towel, then put a paper towel on top of cucumbers to soak up the excess water.

Spread cream cheese onto both sides of bread. Place 4 or 5 slices of cucumber on one cream cheese bread piece.

Sprinkle salt and pepper on top of cucumbers. Place other bread slice on top, covering cucumbers.

Cut crusts off all sides of sandwich. Then cut crust-less sandwich in half.

May be placed in a container and refrigerated for one day.

Baked Pita Chips

2 or more packages of Pita Bread (try to get the ones without the pocket)

EVOO (extra virgin olive oil)

Sea Salt

Dried herbs like Basil, parsley, garlic (optional)


Preheat oven to 400 degrees F.
Cut pita/flat bread into chip size triangle pieces, like a pizza.
Pour some EVOO onto a foil lined baking sheet.
Put cut pita pieces onto baking sheet; spread and stir around in EVOO until both sides are evenly coated.
Place each pita triangle flat onto baking sheet, trying not to stack pieces.
Sprinkle desired amount of Sea Salt, herbs & garlic (dried) on top of pita.
Bake @ 400 deg F for about 10 min, or until golden brown. If you like a crispier chip, go a bit longer. If you desire a softer chip, bake for a bit less time.

Goes great with hummus of every flavor, homemade dips, and/or Tayana's Gorgonzola (or blue cheese) Dip recipe. We also like to serve these pitas (& dip) with fresh veggies & greek pitted green olives w/ garlic (I got mine at olive cart near deli at Safeway). I found the Kontos Nan flat bread and other types of Pita Bread in bakery area near hamburger buns in Safeway.

Pizza Rolls

Frozen dinner rolls
Pizza toppings (pepperoni, peppers, onions, etc)
Pizza Sauce
Cheese
Garlic Bread Sprinkle
Parmesan Cheese
Butter

Thaw dinner rolls and cut in half. Roll into squares. Put a dab of pizza sauce, toppings and cheese on the roll and fold up into a roll. Melt butter and spread on top. Sprinkle with garlic and Parmesan cheese. Bake at 350 until browned on top.

Fruit Salsa and Cinnamon Chips

Ingredients

• 2 kiwis, peeled and diced
• 2 Golden Delicious apples - peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavor
•  
• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 2 tablespoons cinnamon sugar

Directions

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

**I only used half the sugar called for, and I think it would have been fine with less.  

Sweet N' Salty Peanut Butter Swirl Brownies

I don't remember the measurements exactly of the peanut butter, butter, salt and powdered sugar I used. I just winged it, so please do the same!

• 1 box of plain brownie mix (Betty Crocker)
• Peanut Butter
• butter
• powdered sugar
• salt
• ingredients listed on the box (ie: eggs, oil, water)
• Semi-sweet chocolate chips
• White chocolate chips
• 2 tsp vanilla extract
• 1 tsp almond extract
  

Add and mix all the ingredients & brownie mix listed on the box. Add 1/2 to 1 cup chocolate chips, 1/2 to 1 cup white choc chips, vanilla and almond extract. Stir well.

In another microwave bowl, add about 1 to 1 1/2 cup peanut butter and 2 TBS butter. Heat in microwave until butter melted and then stir PB. Add powdered sugar and about 1 tsp salt. Stir into PB until smooth. Heat again in microwave if necessary. Taste the PB to see if it is a good sweet n salty flavor (to your liking). Add more powdered sugar and salt if needed.

Next, pour brownie batter into a greased or buttered 9 x 13 baking pan (i used a stone wear dish). Make it even. Then, pour PB mixture into rows of circles on top of brownie batter. Take a butter knife and swirl the PB into the brownie batter, going length wise from one end of pan to the other, side to side, up and down. Next, go width-wise, while making sure to swirl but not totally mix the PB mixture into the brownie.

If you would like to wait to bake: cover with foil, making it freezer-burn safe, and put into freezer for up to about 2 weeks (estimated). Then when ready, take out and bake.

Bake according to box instructions. Serve, maybe with some ice cream, and enjoy!

Peanut-Butter Mini Pancakes w/ Jelly Syrup

I used the following basic recipe for pancakes. You may use white or wheat flour. I used white.

• 3 Eggs
• 1/2 cup sugar
• 1/2 cup oil or apple sauce (I used apple sauce)
• 1 1/2 cup milk or water (I used water)
• 1 tsp vanilla extract
• 1/2 tsp almond extract (optional)
• 1 cup peanut butter (or as little or more as you like according to your taste)

Beat above ingredients together. Then sift & add the following:

• 2 cups Flour
• 1/2 cup powdered milk (I didn't use this...don't have it)
• 1/2 tsp salt
• 3 tsp baking powder
• a splash of lemon juice
  

Bake on greased griddle.

Jelly Syrup:
Take whatever jam or jelly you like, put a good amount in a microwave cup or bowl ( I used a measuring liquid cup). Then add a splash of water. Heat in microwave until warm, stirring the mixture until most of lumps are gone. Serve on top of pancakes with butter if desired. Enjoy!

Banana Bread

6 Bananas
1 Cup apple sauce
2 Cups sugar
3 Cups flour
1 tsp salt
2 tsp baking soda

Combine all ingredients until equally incorporated. Pour into dark, non stick pans. Bake at 350 degrees until knife inserted in the middle comes out clean.

Cupcakes: 30 min
Mini loaf: 40 min
Full size loaf: 45 min

* Times are approximate and may vary by stove and elevation.

~Randi DeRoest

Freezer idea - Homemade Tamales

I always thought it would be cool to make tamales.  But seriously?  Never thought I'd actually do it.  Making tamales was something I just didn't feel like I could do from a recipe.  'Course, I never really looked into it.  So, when I was over at a friend's house while our boys played she gave me a tamale for lunch - homemade by her mom.  We started talking and she said we should make them sometime because she had never made them on her own either.  So, a few days ago, we did the prep work and then met over at her house to make them.  What an experience!  It was definitely cool to get the recipe that her mom had perfected over years and years of making tamales and watching others make tamales.

I decided to make 1/2 a recipe.  I have a little dinky freezer, and it's mostly full already.

So first, the prep work.  She got three bags of corn husks.  She washed off the little hairs the day before and kept them moist.  We each made some chicken.  Here's what she told me to do, from her mom:

You cook the chicken with garlic and salt.  Then shred it.  In another pan you fry chopped onion in oil until well cooked, and add chicken to it, and also a little red chili powder,and frozen mixed vegetables to the chicken. You cook it all together for some time,and also add some chicken broth to chicken, just a little to make it juicy, so it won't be too dry.  This broth is from the water you cooked the chicken in.

She later told me that with 3 lbs. of chicken I would need to use 1/2 bulb of garlic.  I was running very low on time and decided that if it was "a little of this, a little of that" type of recipe, that I could just throw everything into the crockpot.  My recipe:

3 lbs. chicken, whatever kind - even a rotisserie will do
1/2 large onion
1/2 garlic bulb, not just a clove, but the bulb
1-2 cups chicken broth
red chili powder
salt

Cook on low till done.

After it was done, Spencer and I shredded it and I kept adding more and more salt and chili powder until I liked it.  I added a lot more chili powder than she did - but it's all based on personal preference.  

I nuked a bag of frozen mixed veggies and added about 3/4 of it to the meat mixture.  Then I put in the fridge until the next day when we would make the tamales.

I was supposed to pick up the masa on the way to her house.  I get there and she says, "Oh not that kind!"  She started describing it to me and I was way confused - in plastic bags...stuff the store mixes up...in the meat department...Oh goodness.  So she went with me to return the masa I got, and she showed me where to find the good stuff.  - in the meat department at Food City.  

Step 1 is to soften the Crisco.  She says to definitely use Crisco, not lard.  That's too greasy.  The recipe says 3 lbs. of shortening for every 10 lbs. of masa.  I used 5 lbs. of masa, so I used around 1 1/2 lbs shortening.  We just eyeballed it.  Then you play with it a little to soften it.

Put in the masa. 

Now, we add around two Tbs. of baking powder

And salt.  Measure it in your hand.  A first for me.  I was a little nervous to give up my measuring spoons.  Anyway, 2 of these.

And now - mix it up!  

Add a little chicken broth to make it taste good and especially if it's too thick.  But seriously, how would I know if it's too thick?  I guess just kind of guess...?

And mix again

This is mine

 Sylvia said that if you are doing 2 bags of masa - then you need to do all of this

for one bag.  Then you add in the ingredients for the other into the same bowl.

K, after you've work it, you need to test it.  The test is to drop a ball of masa

into a glass of water.  If it sinks, keep working.  But if it rises, you're done!

I dropped a ball.  It sunk.  I worked some more, dropped a ball.  It sunk again.

I was beginning to wonder if the test actually worked.  Then I really worked.

I dropped another ball and - 

it floated!  

Yea!

Now, it's tamale time!  Get a corn husk, spread the masa - 

'not too much, not too little' - I'm so bad with those kinds of directions!

Sylvia told me later, I needed to use more masa.  But I don't enjoy the

masa part of tamales, so I'm good with a thin layer.  And she also

said to do it only on the upper part of the husk.

Add some meat - whatever you think looks good.  Sylvia put in less than

I did.  But I'm okay with that, too, 'cause I like lots of meat.

Now add the other ingredients.

Green olives, pickled jalapenos.   (the whole jalapenos

are hotter.  get the ones already sliced if you want it 

slightly milder.  you can also just use the pickled carrots, too)  

Then, a slice of potato that's cooked until crisp-tender.

Fold one side over.  Then the other side.  And flip up the end.

To bake, put in steamer.

Steam for about one hour.  Take a fork and test the masa 

when you start smelling them.

Yum!

Freeze the rest!

 We had some tonight - and so delicious!  Thanks, Sylvia!

Sugar Cookies

1 cup butter, softened - yes, real butter :-)
1 1/2 cups sugar
3 eggs
1 tsp. vanilla

Cream butter.  Add sugar gradually.  Beat the eggs after each one is added.  Stir in vanilla.  

3 1/2 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt

Sift together.  Add to butter mixture.  Chill thoroughly, 3-4 hours.  Roll out.  Bake on ungreased cookie sheets at 375 for 6-8 minutes.

*or roll into small balls.  roll in sugar.  smash on cookie sheet with bottom of flat glass that has been dipped in sugar.

Frosting:
1/4 cup butter, softened - again - real butter
1 lb. powdered sugar
1/2 tsp. vanilla
dash of salt
milk

Cream butter.  Add sugar, vanilla, and salt.  Beat.  Slowly add milk until desired consistency.  I tried using water the last time I made these and have decided not to do that ever again.  Milk, in my humble opinion, works, tastes, and looks better.

Enjoy!

Jumbo Breakfast Cookies

1 1/4 cup sugar
1/2 cup butter, softened
1/2 cup peanut butter
1/4 cup water
1 Tbsp vanilla
1 egg
1 1/2 cup whole wheat flour
1 cup old fashioned or quick oats
1 cup raisins (or your favorite dried fruit)
1/2 tsp salt
1/2 tsp baking soda
4 cups Cheerios

Heat oven to 375 degrees. In a large bowl, stir together sugar, butter, peanut butter, water, vanilla and egg. Stir in remaining ingredients except for cereal. Gently stir in cereal. On ungreased large cookie sheet, drop dough by rounded 1/2 cupfuls (rounded 1/3 cupfuls for 15 cookies) 4 inches apart. Flatten dough to about 1 inch thick. Bake 13 to 15 minutes or until golden brown. Let stand 5 minutes before removing from cookie sheet. Store loosely covered. Makes 12 to 15 BIG cookies.

DIY Hand Soap

Buy foaming soap dispensers.  Those are expensive, but you will save so much money after that.  When you need some more soap, pour in 1/8 to 1/4 full of dishwashing liquid soap.  Fill to the top with water and stir.  I add in 1/2 drop of food coloring to make it pretty. 

I also use Dawn Hand Renewal soap.  We get dry hands and this doesn't seem to dry out our hands so quickly.

DIY Laundry Detergent

I know this isn't 'yummy food', but there were a few people who wanted this recipe ;-)
From Patti:

1 bar Naptha laundry soap (find at Fry's in the laundry aisle, towards the refrigerated section, at the top)
1 cup washing soda
1 cup borax
scented essential oil of choice (optional)
5-gallon bucket

Grate soap and melt in a dutch-oven size pot half full of water.  Empty into bucket.  Add another pot full of water and stir.  Add in washing soda and borax and stir.  Fill the bucket to the top with water and stir.  Let sit for 24 hrs.  Use 1-2 capfulls per load, depending on how strong you want it.

Patti says she likes to keep a smaller Tide (or whatever you have) container to fill up and use.  This 5 gallon bucket will last about 4 to 5 months.

Buttermilk Syrup

1/2 cup butter
1/2 cup buttermilk or clabbered milk (1/2 cup milk with 1/2 Tbs. vinegar or lemon juice)
1 cup sugar
1/2 tsp. baking soda
1/2-1 tsp. vanilla

Melt butter in saucepan.  Add buttermilk, sugar, and baking soda.  Stir and let boil for 2 minutes.  Remove from heat and stir in vanilla.  This will make it expand so be careful!

Slow-Cooker French Toast Casserole

1/4 cup butter, sliced
6 eggs
1 cup milk
1/2 tsp. cinnamon
1/4 cup sugar
1/2 tsp. salt
1/2 tsp. vanilla
8 slices bread, cubed

Loosely crumple a few pieces of foil and put on bottom of slow-cooker.  Line sides of cooker with foil.  Place another piece of foil over crumpled foil on bottom.  Slice butter into pats and place in slow-cooker.  Cover and cook on high until butter is melted (10-15 minutes).  Whisk together eggs, milk, cinnamon, sugar, salt, and vanilla.  Fold in bread cubes.  Pour batter over melted butter.  Cover and cook on high 1-2 hours or low 3-4 hours or until done in center.  Slice and serve hot with syrup and powdered sugar sprinkled over top.

Quick and Easy Quiche

6-8 slices bread

12 eggs, beaten

1 can (10 oz) Cream of Chicken Soup

1 C. evaporated milk or light cream

1 t. salt

¼ t. nutmeg

1 pd. Breakfast meat

½ c. diced green onion

¼ c. diced green pepper

1 pd. Swiss cheese

In a greased 9x13 pan, place slices of bread tightly on bottom. Add soup, milk, and seasonings to beaten eggs. Sprinkle meat, onion, and green pepper over bread. Cover with egg mixture and sprinkle cheese on top. Cover with foil and bake at 325 for 1 hour. Remove foil and bake another 15 minutes.

Puffy Oven Pancake

6 TBSP Butter or margarine
1 1/4 c. milk
1 1/4 c. flour
6 eggs
1/2 tsp. salt

Melt butter in 9 x 13 pan at 450 degrees. In blender, mix all other ingredients. Pour into pan. Bake for 15 minutes. Serve with favorite toppings, syrup, powdered sugar, jam, fruit, etc.

Lemon Cheesecake

This recipe came from blogchef.net. They have step by step instructions and great pictures too. You can find it at http://blogchef.net/lemon-cheesecake-recipe/. Enjoy!

Ingredients:

Crust-

2 cups graham cracker crumbs

1/2 cup butter (melted)

1/4 cup sugar

Filling-

3/4 cup sugar

8 oz. cream cheese (softened)

1 (3 oz.) package lemon jello

3/4 cup water (boiling)

1 tsp lemon extract

1/4 cup lemon juice

1 (12 oz) can evaporated milk (chilled)

Instructions:

Place a large bowl and beaters in the freezer to chill.

Mix the crust ingredients and press them into a 9x13" pan.

In a bowl mix together cream cheese and sugar until fluffy.

In a separate bowl mix together jello and boiling water. Then add the lemon juice and lemon extract and mix well. Set it aside and let cool.

Once bowl and beaters are chilled, whip evaporated milk on high until it thickens and holds a peak. Turn the beater to low and slowly mix in cream cheese, followed by the lemon jello mixture.

Pour filling over crust in the pan, and top with sliced fresh strawberries (If desired). Chill in the refrigerator until filling sets. Cut into squares.

Citrus Kabobs

4 Chicken Breasts< skinned and boned Fresh mint sprigs, to garnish
Orange, lemon, or lime slices to garnish

For the Marinade:

Finely grated rind and juice of 1/2 orange Finely grated rind and juice of 1/2 lemon or lime
2 Tablespoons olive oil 2 Tablespoons honey
2 Tablespoons chopped, fresh mint 1/4 teaspoon ground Cumin
(or 1 Tablespoon dried) salt and black pepper

1. Cut the chicken into 1 inch cubes
2. Mix the marinade ingredients into a glass or ceramic bowl. Add the chicken cubes and marinate for at least 2 hours.
3. Thread the chicken pieces onto skewers and broil or grill over low coals for 15 minutes, basting with the marinade and turning frequently. Serve garnished with extra mint and citrus slices, if desired.

Lemon Jell-O Cake

Cake Batter:

• 1 pkg Lemon Jello, 6 oz. (or 2 Lemon Jello, 3 oz.)
• 1 cup Milk
• 4 Eggs
• 1 tsp. Vanilla
• 3/4 Wesson (or any veg) oil
• 1 box Lemon Supreme Duncan Hynes Cake mix
• Flour (recipe says 3 Tbs., but for Sierra Vista's elevation I used the cake box's flour amount 1/3 cup Flour)

First, mix jell-0, vanilla, milk, eggs & oil in large bowl and beat for "10" minutes with electric mixer.

Add cake mix & flour and beat another 5 minutes.

Bake for 45 - 55 mintues at 350 deg. F. in a lightly sprayed (Baker's Pam w/ flour) bundt pan or tubed Angel Food pan with wax paper on the bottom. (I use the bundt pan with just the Baker's Pam w/ flour).

While cake is baking, with just a minute to go, make the topping.

TOPPING:

• 1/4 stick (2 Tbs) butter
• 1 cup powdered sugar
  
• juice of 2 lemons or 6 Tbs lemon juice concentrate

Put butter & lemon juice in a small bowl or Liquid Glass Measuring cup and heat for about 1 minute or until butter is melted. Then add the powdered sugar mixing in with wire wisk.

Pour warm liquid mixture over hot, just out-of-oven cake. If you forget to pour over cake right away, or bake the cake night before, just reheat cake in 200 deg. F. oven, make the liquid and pour.

Either way you do it, let liquid covered cake (still in pan) to sit for atleast 20 minutes to soak.

When ready, just turn cake over onto a cake platter/plate. It should just come out beautifully.

Enjoy!

Baked Lemon Pasta

This recipe comes from The Pioneer Woman's website. Here is the link (she has very detailed instructions with many, many pictures). http://thepioneerwoman.com/cooking/2009/05/baked-lemon-pasta/

Ingredients

• 1 pound Thin Spaghetti
• 4 Tablespoons Salted Butter
• 2 Tablespoons Olive Oil
• 2 cloves Garlic, Minced
• 1 whole Lemon, Juiced And Zested
• 2 cups Sour Cream
• ½ teaspoons Kosher Salt, Or More To Taste
• Plenty Of Grated Parmesan Cheese
• Flat-leaf Parsley, Chopped
• Extra Lemon Juice

Preparation Instructions

Preheat oven to 375 degrees. Cook spaghetti until al dente.

In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat.

Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.

Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.)

When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end.

Orange Monkey Bread

INGREDIENTS

2 cups sugar
1 tablespoon finely grated fresh orange zest
1/3 cup orange juice
1/4 cup melted butter
2 (16 ounce) cans refrigerated biscuit dough, separated and quartered (I used the Walmart brand of refrigerated Buttermilk Biscuits)

DIRECTIONS

1. Preheat oven to 375 degrees F. Grease a 10-inch Bundt pan.

2. Toss the sugar and orange zest together in a small bowl. Whisk the orange juice and melted butter together in a separate small bowl.

3. Dip each piece of dough into the orange juice mixture and then roll in the sugar mixture. Arrange the coated pieces evenly in the prepared pan. Pour the remaining orange juice mixture over the biscuits.

4. Bake in the preheated oven until golden brown, about 30 minutes. Allow to cool in the pan for a few minutes before turning out onto a serving platter. Serve warm.

Lemon Bars

Anne Ivie's recipe:

1 cup butter
2 cups flour
1/2 cup powdered sugar

Mix and press in bottom of 9x13 pan. Cook at 350 degrees for 15 min.


4 well beaten eggs
2 cups sugar
4 T lemon juice
1/2 cup flour
1 tsp baking powder

Mix, pour over cooked crust and bake additional 25 minutes.

When cool, sprinkle with powdered sugar.

Lemon-Berry Trifle

Ingredients

• 1 (14 ounce) can fat free sweetened condensed milk
• 1 (8 ounce) carton non-fat reduced sugar lemon yogurt
• 1/3 cup lemon juice
• 2 teaspoons grated lemon peel
• 1 (8 ounce) container reduced-fat whipped topping, thawed, divided
• 1 (16 ounce) package angel food cake mix, prepared and cut into 1-inch cubes
• 1 cup sliced fresh strawberries
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 2 tablespoons slivered almonds, toasted

Directions

1. In a large bowl, combine the milk, yogurt, lemon juice and peel. Fold in 2 cups whipped topping.
2. In a 3-qt. trifle bowl or deep salad bowl, layer a third of the cake cubes, a third of the lemon mixture and all of the strawberries. Repeat cake and lemon mixture layers. Top with blueberries and remaining cake cubes and lemon mixture. Sprinkle with raspberries.
3. Spread remaining whipped topping over berries; sprinkle with almonds. Cover and refrigerate for at least 8 hours.