Buckeyes

Ok, I'm getting ready for Christmas this year. I plan on making a lot of cookies/candy. I love thinking back to growing up and having those memories of making cookies with my mom. I think that I'm going to 'organize' my recipes on here, especially since most of the ones that I want to do are tried and true! That way, when I'm ready to make the treats, I will have them all in one place!

Buckeyes

Ingrediants:
1 jar creamy peanut butter (1lb. 14 oz.)
2 lbs. confectioners sugar
1 lb. butter
2 (12oz.) pkgs semi-sweet morsels
3/4 slab of canning wax

Directions:
Melt butter. Pour into large mixing bowl. Add peanut butter and confectioners sugar. Mix with hands until smooth. Mixutre should not be too dry. Place waxed paper on cookie sheet. Make 1 inch balls out of mixture. Cool balls for hours. (I froze them overnight and they were easier to work with!)
Next day, Mext wax and chocolate bits in double boiler (I just used the microwave.) With toothpick, dip each ball into hot chocolate, almost to the top, leaving enought uncovered to resemble a buckeye. Keep balls cool while waiting to be dipped. If necessary, you can reheat the chocolate when it get down tot he bottom or cools. Keep candies refrigerated or frozen. To cover the toothpick hole, gently press the back side of a small spoon over the buckeye.

Pumpkin Pancakes

Amy and Syd are visiting for the weekend and Amy brought the stuff for Pumpkin Pancakes. I'm so excited! Yum. As she is making them, I'm typing out the recipe. Every year, Amy makes these pancakes for her 1st graders... and then she tells me about them... and then I'm jealous. This year we get some also :)

In a bowl
1. Add 2 cups of Bisquick:.
2. Add 1/2 cup of pumpkin.
3. Add 2 eggs.
4. Add 2 TBS of brown sugar.
5. Add one teaspoon of allspice.
6. Add 1 1/2 cups of evaporated milk.
7. Add 2 TBS of oil
8. Add 2 tsp of cinnamon.
9. Add 1 tsp of vanilla.
10. Mix all ingredients well.

If runny, add more Bisquick. Pour 1/4 cup of batter onto a heated greased griddle. Cook until the edges are dry. Turn and cook until golden.

Summertime Bruchetta

*** Once again, this recipe was found on the Internet a few years back. I do not have the source though***

This is a great recipe for Bruchetta. I love it when I have basil in our 'garden' aka flowerbeds and I can make this with fresh ingredients.

Ingredients:

1. 4 plum tomatoes, diced
2. 2 TBS grated Parmesan cheese
3. 6 - 8 garlic cloves, finely minced
4. 1/4 cup basil, minced
5. 2 TBS Italian parsley, chopped
6. 1TBS olive oil
7. 1/2 TBS balsamic vinegar
8. 1 pinch crushed red pepper
9. 1/2 tsp salt/pepper
10. French Bread - sliced

Directions:

Mix all ingredients (except for the french bread) and chill for 3 hours.

Before serving, grill Bread (I brush with a little olive oil first.) Top with the Bruchetta mixture.

**Chris and I like to reduce about a 1/2 cup balsamic vinegar and drizzle over the bruchetta before eating.

WARNING - You will smell like garlic :) Very garlicky!

Cheddar and Beer Soup

I love to make soup. It was about a weekly thing this winter and I haven't made it in a while, so while I was grocery shopping tonight (while being extremely hungry), I thought of my Cheese soup and decided that was what I was going to have! This soup is very easy and usually I have everything in the house for it. It is great when I have extra carrots and celery that I need to use up. I usually buy them and then forget to use them! Chris and I both agree that it is better the next day, but I can tell you that I'm enjoying my bowl of soup right now! I did get this recipe off the Internet somewhere, but I didn't write down the website :(

Ingredients:

• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrot
• 6 cups chicken stock (I have used broth and soup base also... it always tastes good.)
• 1/2 lb Cheddar cheese, grated (I like sharp)
• 1/2 cup flour
• dash Tabasco sauce, to taste
• 1/2 teaspoon dry mustard
• 1/2 teaspoon Worcestershire sauce
• 1 can (12 oz) beer

Preparation:

Saute onion and celery until soft and transparent. Saute the diced carrots until tender but still a little crisp. Place sauteed vegetables in a large stockpot or Dutch oven; add chicken stock. Place over medium heat. Combine Cheddar cheese with flour; stir mixture slowly into hot broth. Add Tabasco, dry mustard, and Worcestershire sauce. Bring to simmer. Add beer; heat through and serve. Yum!

Wow, I haven't posted anything since April. I'm going to have to get a move on it! Does being pregnant and tired count as an excuse? I hope so :) I will try to add something new this week!

Stuffed Peppers

Ok, I admit it. I'm addicted to reading recipes... cookbooks, online, magazines... you name it... I could spend hours reading it. I recently purchased Cooking Light Annual Recipes 2004. We tried the recipe for Stuffed Peppers. It was great and very easy to make. Chris and I even ate leftovers... that says a lot!

Ingredients:

1 (3 1/2 oz) bag boil-in-bag long-grain rice

4 red bell peppers

3/4 pound ground sirloin (I used ground turkey)

1 cup chopped onion

1 cup chopped fresh parsley

1 teaspoon paprika

1/2 teaspoon salt

1/8 ground allspice (I didn't have any in the house and it was still yummy w/o it!)

2 cups bottled tomato-and-basil pasta sauce, divided

1/2 cup (2 oz) grated fresh Parmesan cheese

1/2 cup dry red wine

Cooking spray

Directions:

1. Preheat oven to 450

2. Cook rice according to package directions, omitting salt and fat. Set aside.

3. While rice cooks, cut tops off bell peppers, reserve tops. Discard seeds and membranes. Place peppers, cut sides down, in an 8-inch square baking dish, cover with plastic wrap. Microwave at HIGH 2 minutes or until peppers are crisp-tender. Cool.

4. Heat a large nonstick skillet over medium-high heat. Add beef and next 5 ingredients, cook 4 minutes or until beef is lightly browned, stirring to crumble. Remove from heat. Add rice, 1/2 cup pasta sauce, and cheese to beef mixture stirring to combine.

5. While beef cooks, combine 1 1/2 cups pasta sauce and wine in a small saucepan, bring to a boil.

6. Spoon about 3/4 cup beef mixture into each pepper. Place peppers in a 2-quart baking dish coated with cooking spray, add wine mixture to dish. Cover with foil.

7. Bake at 450 for 20 minutes. Uncover, bake an additional 5 minutes or until lightly browned. Serve peppers with sauce. Garnish with pepper tops. Yield: 4 servings (serving size: 1 stuffed pepper and 1/2 cup sauce)

Nutritional Information:

Calories 347

Fat 7.9g

Fiber 4.6g

Uncle Tom's Bread (Challah)

Uncle Tom's bread is a staple. It always goes over great at any and all events. He worked for days to make sure that Ryan and Sandra had a lot of loaves for there wedding.

Ingreadiants:
1 cup warm water (100 degrees - less than 130 degrees)
1 package instant dry yeast
1/4 cup plus 2 Tbs sugar
1 tsp salt
1/4 cup oil
1 egg
4 cups flour
1 egg (beaten to brush on challah)
Poppy or sesame seeds, optional

Directions:

Mix warm water and yeast together with wooden spoon. Add sugar, salt, oil and egg - mix well. Slowly incorporate the flour, mixing well until all flour is absorbed. Cover and let stand for 1 1/2 hours in a warm place.

Divide dough into 3 equal pieces and gently roll into 3 long strips (approximately 14 inches). Braid strips together, gently tucking under ends. (Dough may also be shaped into 2 smaller challahs). Cover with towel and let rise again in a warm place (1 to 2 hours); or you may bake at this point if you are short of time.

Before baking, brush challah with beaten egg and, if desired, sprinkle with poppy or sesame seeds. Bake at 350 degrees for 30 to 35 minutes.

(**Uncle Tom orginally got this message our of the Grand Rapids Press. It was titled 'Judy Selig's Challah Bread'. I will alway think of it as Uncle Tom's bread.)

Green Bean Casserole with Mozzarella Cheese

These beans were served at Chris' cousin Keegan's graduation party. I loved them and had to get the recipe!

Ingrediants:
2 cans drained French cut green beans
8 ounces shredded Mozzarella cheese
2 tablespoons butter
2 tablespoons flour
2 teaspoons grated onion (Really great the onion - I tried powder and it wasn't the same!)
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sugar
1 cup sour cream
1 cup crushed corn flakes, tossed with a few teaspoons of butter

Directions:
In a saucepan over medium low heat, melt butter. Add onion and cook for about 30 seconds. Stir in flour, salt, pepper and sugar; blend well and continue cooking and stirring until bubbly. Stir in sour cream and cook over low heat for about 1 minute. Spread beans over the botton of a buttered casserole (11x7x2 inch baking dish) Sprinkle shredded cheese over green beans then pour sauce evenly over; top with buttered corn flake crumbs. Bake green bean casserole at 400 degees for 20 minutes...Enjoy!

Bluebird Cherry Chicken Salad

Chris' Aunts served this at my baby shower. I think that it was the best Chicken Salad recipe that I have ever tasted! Yum.


Serves 4

mix together
2 cups chicken (cooked and diced)
1 cup celery,diced
3 scallions,thinly sliced
1/3 cup slivered almonds
1/3 cup dried Michigan tart cherries
1/4 cup fresh parsley,finely chopped

refrigerate while making dressing
mix together
1 cup Hellmans Mayonnaise
2 tsp. Bech's Brown Mustard
1 tbl. sugar
1/4 tsp. white pepper
1/4 tsp. almond extract
1 tsp. Lawreys Seasoned Salt

mix chicken with dressing
chill until use

Hamburger Soup

This soup was Chris' Grandma Jean's recipe. His Aunt E.J. made it for a baby shower about 5 years ago and I fell in love with it! Watch out - it makes A LOT of soup! It is good to make on a Sunday or Monday and have for the rest of the week!


Hamburger Soup

Ingredients:
1 1/2 pound(s) 10% fat cooked ground beef
1 cup(s) celery
1 cup(s) onion(s)
1 can sliced carrots
48 fl oz Tomato Juice From Concentrate
2 cans cream-style corn
chopped cabbage, all varieties

Instructions:
Brown hamburger, celery and onion. Drain grease.
Add remaining ingrediants. (Add Cabbage until thick to stir... about a medium head.) Season to taste with Lawry's. (I like a lot, but not everyone likes it so salty!) Simmer until Cabbage is fork tender.

Microwave Pecan Bars

These are my absolute favorite Christmas 'cookie'. I would love it when my mom made them growing up. It is a tricky recipe as the microwave time varies depending upon the microwave using. It is hit or miss on the time. You just need to watch these closely and watch the middle so that they aren't too gooey. (You may need to leave the middle a little gooey so that the edges don't get to well done. )

Ingrediants:
1 stick of butter
1 lb of Brown Sugar
1 tsp vanilla
2 eggs
1 1/2 cup bisquick (or jiffy mix)
2 cups chopped pecans (around 8 oz)
Powder Sugar

Directions:
Melt the butter in the microwave. Add the Brown Sugar - Stir. Add vanilla and eggs - Stir. Add bisquick - Stir. Add Pecans - Stir.

Cook on high 9 1/2 minutes (The old recipe book said if 650 watt microwave cook 10 1/2 minutes). You will need to watch and if the middle is too gooey, add more time.

Cool and Slice. Shake in a bag of Powder sugar until covered. Eat :)

Make sure that you don't wait too long to slice as they will harden up.

Fruit Cocktail Cake

Here is another classic Grandma Heath recipe. It was almost always a staple at any of the summer picnics. I love this cake!  Edited - I was told that the ingredients that I originally had written were for a smaller pan - I have updated to indicate what is needed for a 9 x 13 :)

Ingredients:
Cake
2 egg
2 cup fruit cocktail (one can undrained)
2 cup flour
2 cup sugar
2teaspoon baking soda
1/2 teaspoon salt
brown sugar
nut meats
Butter Sauce - (The sauce is the best part :)  Make sure that to put plenty on each piece!
2 cup sugar
2/3 cup evaporated milk
2 stick real butter

Directions:
Beat 2 egg and add 2 cup fruit cocktail. Sift and add 2 cup flour, 2 cup sugar, 2 teaspoon soda, 1/2 teaspoon salt.Put in greased 9x13 dish and sprinkle with brown sugar and nut meats.Bake at 350 for 40 minutes.

Serve with Butter Sauce:
Bring sugar, evaporated milk and butter to boil and pour over each serving.

Little Reuben Appetizer

For Christmas this year I made a new appetizer. I got the idea from Chris' Aunt EJ. She made them for Thankgiving Eve one year. They turned out very good. I want to make them again!

Ingrediants:
1/2 c. Thousand Island dressing (I just guessed; I probably used more since I like a lot of dressing!)
24 slices party rye bread
1 1/2 c. well drained chopped sauerkraut
1/2 lb. thinly sliced corned beef - chopped in to small pieces
1/4 lb. sliced Swiss cheese

Directions
Mix the sauerkraut with the corn beef in a bowl. Spread 1/2 tsp. dressing on each slice of bread. Place a spoonful of the sauerkraut/corn beef mixture on each slice of bread. Cut cheese the size of bread and place over corned beef.

Arrange sandwiches on baking sheet; bake at 400 degrees for 10 minutes or until cheese melts.

Makes 2 dozen.

Sandra's No Bake Cookies

Ok, I'm going to post one more tonight before I go to bed. Here is Sandra's no bake cookie recipe. Remember when we were making Reindeer and we had all the oatmeal containers that we had to empty to make them. Laura and I were making reindeer with a little help from Mom and Carol and Sandra made us all no bake cookies! Yum.

Ingredients:
2 cups of sugar
1/4 cup cocoa
1/2 cup milk
1 stick of margarine/butter
1 tsp vanilla
1 pinch of salt
1/2 cup peanut butter
3 cups of instant oatmeal
(You can leave out peanut butter if desired and add extra 1/4 cup of cocoa)
Also you can add 1/2 cup coconut (optional)

Directions:
Add all ingredients together EXCEPT oatmeal(coconut) in a medium sauce pan and bring to a boil over medium heat. Cook at full boil for two minutes while stirring. Also put the oatmeal in a bowl so when the mixture is done, you then pour the mixture into the bowl with the oatmeal and stir until mixed. Drop teaspoon sized scoops on wax paper and let cookies set up.

Bacon Wrapped Water Chestnuts

This is an all time favorite of our family. It is a staple at most holiday and birthday parties!

Ingredients:
4 cans sliced water chestnuts
3 pounds bacon
3 cups catsup
1 cup Mayo
1 cup brown sugar
1/4 cup Worcestershire sauce.

Directions:
Cut bacon strips in 1/3s (sometimes 1/2s – depends on the strips) Wrap around chestnut slice and secure with toothpick. Bake on broiler pan until bacon crisp – I usually use 3750 and it takes quite a while...
In a sauce pan, mix ~3 cups catsup, ~1 cup Mayo, ~1 cup brown sugar, and ~1/4 cup Worcestershire sauce. Heat and stir until mixed well. We put bacon it crock pot and pour sauce over. You can also put them in dish in oven and pulled out when ready to serve.

*We have wrapped and cooked the bacon-water chestnuts the day prior and it works just fine!
**It does take quite a long time to wrap the bacon around the water chestnuts!

Grandma's Mac and Cheese

Laura called me today. She needed Grandma's Mac and Cheese recipe. I think that we have all made this at some point or another. My favorite memory was making it for Ryan and Sandra's rehersal dinner. (I had an important job :) It is never the same as when grandma makes it, but it is always still good!

Grandma’s Mac and Cheese

Ingredients/Directions:

Cook 2 cups dried macaroni Noodles

¼ cup melted butter
Mix in ¼ cup flour.
Then mix 2 cups milk – make sure it is not TOO HOT.
Slowly mix in 10-12 slices of Kraft cheese (slowly so that they melt as you are mixing)

Mix everything together and bake at 350 until brown for about ½ hour. I think Grandma leave it uncovered while cooking.

Yum

** I have also used other type of cheese, and although it isn't the same as when I was growing up, I really like a mix of cheader and mozzarella. **

My First Blog

I have a great family. Ten years ago, my goal was to move away... far far away... why? To experience something new. I was silly. All that is important to me is around here. My family and friends! I'm glad that I realized it before it was too late. We get together at least once a week at someones house for dinner. It is usually the core group, but anyone who is around can come. Many times we make old family favorites, sometimes we order take out, and sometime we like to try something new. I'm going start documenting the recipes that we love.