Saturday, May 14, 2011

Recipes From Our Family to Yours

Cookie
Snacks
Mealtime
Desserts
Playdough
Bubbles
Fall Recipes

From my kitchen to yours...

"She watches over the affairs of her household and does not eat the bread of idleness."
Proverbs 31:27

Listed below are several recipes which I’ve been using over the last several years as I’ve watched my family grow. Each recipe is guaranteed to feed a “half-dozen” and should please the palates of all ages (and moms, most of these recipes are healthy and inexpensive to make!).

Different words (ingredients) thruout the recipes will be highlighted, giving you optional access to these products through online shopping. Clicking on these items will help to benefit cheaperbythehalfdozen.com.

I plan on updating these recipes periodically, so you may want to print your favorites while they last....

Fair-winning Gingersnaps
I have been making these cookies for almost forty years. They were the first thing I learned to bake, and for 14 consecutive years they managed to win several prize ribbons at the county fair.

1 ½ c. Crisco shortening ½ c. molasses 2 c. sugar 2 eggs
4 c. flour 2 tsp soda ½ tsp salt 2 tsp cinnamon
2 tsp cloves 2 tsp ginger

Mix Crisco and sugar together. Add eggs and molasses. In another bowl sift all the rest of ingredients. Add dry ingredients to the egg mixture. Immediately roll into 1 1/4 inch balls, and roll each ball into sugar. Bake at 375 degrees for 8-10 minutes.

Buttermilk Cookies
This recipe belonged to my grandmother who came directly from Russia. They are heavenly and have always received many, many compliments.

½ c. butter ½ c. Crisco 2 c. sugar 2 eggs
1 tsp vanilla 1 tsp baking soda 1 c. buttermilk ½ tsp salt 4 c. flour

In a large mixing bowl, cream together the butter, crisco, and sugar. Add the eggs and vanilla. Then, to the cup of buttermilk, add the tsp of soda and mix together (let sit for 5 minutes). Then add the buttermilk mixture to the egg mixture. Sift flour and salt together, and then add the egg mixture. Drop by the tablespoon onto a cookie sheet and bake at 350 degrees for 10 minutes.

** Note: if you do not have buttermilk, you can substitute 1 cup of milk with 2 TB of vinegar added to it, and stir. Back to Top

Crazy Fruit Kebabs
This makes a really creative birthday centerpiece and a great snack for everyone!

Makes 25 kebabs:
1 large honeydew melon 1 cantaloupe, cut into cubes 1 quart strawberries
1 small bunch of seedless red grapes Mini marshmallows
25 ten-inch wooden skewers

Slice 3 inches off bottom of honeydew melon, and remove the seeds. Use a melon baller to scoop out balls. Place a paper towel inside to absorb liquid; cover opening with plastic wrap. Place melon cut-side down and use a permanent marker to draw a happy face on it. Then, thread the fruit and marshmallows onto the skewers. Stick skewers into the melon. Don’t forget to add a skewer on the top of the melon and place a party hat on it!

Hearty Granola Crunch
This makes a yummy snack for more than a “half-dozen” of kids and family members. Enjoy!

1 lb oatmeal 1 c. wheat germ or flaxseed 1 c. banana chips 1 c. coconut
1 c. peanuts (optional) 1 c. sunflower seeds 1 c. chopped walnuts 1 c. almonds
1 c. cashews 1 c. pecans broken 3 TB cinnamon

Mix the dry ingredients together in a large bowl, then add the following liquid mixture:

1 c. olive oil 1 c. honey ½ c. molasses 2 TB vanilla

Mix together liquids and add to dry mixture. Then spread the mixture on a deep cookie sheet and heat in oven at 325 degrees for 20-25 minutes. Then add 1 ½ c. raisins. Let cool and then serve. Keep stored in a tight container and a cool area.

One of the best snacks I have ever found on the market which taste awesome, are pretty healthy, and come in an amazing set of colors, depending on the season. They are Sunflower Food and Spice Company's Natural Sunny Seed Drops. My first experience was putting them in the kid's stockings one Christmas. They were red, green, and white then (during fall they are harvest colors, and at Easter they are pastels). But the seeds are individually coated in a chocolate, and make a wonderful snack to eat anytime! You've got to try them! Top

Chicken-Honey Salad
A semi-sweet delicious salad for lunch or dinner,....and even the kids will love!

3/4 c. chopped pecans 6 c. chopped cooked chicken 4 celery stalks diced
1 ½ c. cherry-flavored Craisins 2 1/4 c. Miracle Whip
½ c. honey 3/4 tsp salt 3/4 tsp pepper
1 c. green seedless grapes or mandarin oranges

Place pecans in a single layer in a shallow pan. Bake at 350 degrees for 8-10 minutes or until toasted. Combine chicken, celery, cranberries, pecans, and grapes (or oranges). Whisk together Miracle Whip and next 3 ingredients. Add to chicken mixture, stirring gently until combined. Garnish with more pecans if desired.

Spinach-Noodle Casserole
This is a cross between sloppy-joes and lasagna. This is one of the few ways I can get the family to eat spinach and actually like it.....they barely know it’s there!

1 (8 oz) package wide egg noodles 1 ½ lb ground beef 2 cloves minced garlic
½ tsp salt ½ tsp pepper 1 (26 oz) jar spaghetti sauce
½ tsp Italian seasoning 1 (10 oz) package frozen chopped spinach, thawed and drained

** I actually use a bag of fresh baby spinach leaves chopped up.....lots better!

2 c. shredded Monterey Jack cheese
1 ½ c. sour cream 1 large egg, beaten
½ tsp garlic salt 2 c. shredded Parmesan cheese

Prepare noodles according to directions. Meanwhile, cook beef and next 3 ingredients in a large nonstick skillet over medium heat, stirring often, 12 -15 minutes or until beef crumbles and is no longer pink. Drain fat and return to skillet. Stir in spaghetti sauce and Italian seasoning.
Combine spinach, Jack cheese, sour cream, egg, and garlic salt. Fold in noodles; spoon mixture into a lightly greased 13 x 9 inch baking dish. Sprinkle with half of Parmesan cheese. Top evenly with beef mixture and remaining parmesan cheese.
Bake at 350 degrees for 40 minutes or until bubbly and golden.

Baked Potato Soup
This is sooo good if you’ve never had it. Great alternative to chile on a cold day.

4 lb new potatoes, peeled and cut into 1/4 inch thick slices
1 small onion chopped 2 (14 oz) cans chicken broth
2 tsp salt ½ tsp pepper 1 pt. half-n-half
Toppings: shredded Cheddar cheese, cooked and crumbled bacon, green onion slices, and if wanted, fresh broccoli flowerets chopped small.

Layer sliced potatoes in a slightly greased 6 qt crock pot; top with chopped onion. Stir together broth, salt, and pepper and pour over potatoes and onions. (Broth will not completely cover the potato and onion). Cover with lid and cook on HIGH 3-5 hours or until potatoes are tender. Mash mixture with a potato masher; stir in half-and-half. Cover with lid and cook on HIGH 20 more minutes or until mixture is thoroughly heated. Ladle into bowls and top with desired toppings. Back to Top

Yummy Crunch-topping Homemade Apple Pie!
Bottom Layer Pie Crust: (for one 9 inch pie)

1 3/4 c. flour   ½ tsp salt 3/4 c. Crisco     3 TB milk

Sift the flour and salt together into a small mixing bowl. Cut in the Crisco shortening with a pastry cutter until mixture resembles small crumbles. (Don’t overwork the dough) Make a little well in the center of the shortening mixture and then add the milk all at once. Stir mixture together with a fork until the flour mixture is pulled together into one ball. If mixture appears too dry, add only a slight amount of extra milk. If mixture seemed too sticky (it should not be sticky like biscuit dough) then add just a little flour and work it in.
Now, take the ball of dough and roll out into a circle on a floured surface. The circle will be slightly bigger than the diameter of your 9 inch pie dish. Place circle of dough onto the pie dish and crimp edges all around the perimeter of the pie. The crust is now ready for the filling to be added to it.

Pie filling
Take 6 cooking apples and peel, and thinly slice them. To the apples, add ½ cup of sugar, 2 TB flour, and 3 TB lemon juice, and 2 TB water; toss to coat. Place apple mixture onto the prepared pie crust.

Crunch topping
Combine ½ c of granulated sugar, ½ c. brown sugar, ½ c flour, 1 tsp cinnamon, ½ c rolled oats, dash of nutmeg. Cut in 1/4 c butter till crumbly; sprinkle mixture on top of apples. Cover edge of pie with foil. Bake in a 425 degree oven for 10 minutes, then (with pie left in) turn oven down to 350 degrees and continue baking for another 30 minutes or until you see filling is bubbly. Serve warm with ice-cream and enjoy!

Lemony-Coconut Bars
The first time I made these, my kids and husband couldn't stop eating them. But they are "rich" so watch it!

1/2 c. slivered almonds     2 c. flour       1 c. powdered sugar
1 c. butter softened       Lemon Pie filling (below)
1 c. flaked coconut

Place almonds in a single layer cookie sheet. Bake at 350 degrees for 6-8 minutes or until lightly toasted. Combine flour and 1/2 c. powdered sugar. Cut butter into flour mixture with a pastry blender until crumbly; stir in almonds. Firmly press mixture into 2 lightly greased 9-inch square pans. Bake at 350 degrees for 20-25 minutes or until light golden brown. Stir together Lemon Pie filling and coconut; pour over baked crust. Bake at 350 degrees for 30-35 minutes or until set. Cool for 1/2 hour, then sprinkle evenly the remaining 1/2 c. powder sugar; cut into bars.

Lemon Pie filling:
2 c. sugar    4 large eggs      1/4 c. butter, melted
1/4 c. milk       1 TB grated lemon rind      1/4 c. fresh lemon juice
1 TB flour        1 TB cornmeal    1/4 tsp salt

Whisk together all ingredients. Use filling immediately.
Back to Top

New Fall Recipes

Pumpkin Pancakes

These came out so yummy and light, my whole family just loved them!

1 C flour                            1 tsp baking powder               1 tsp b. soda
1 TB pumpkin pie spice                    1/2 tsp salt              2 TB sugar
1 C buttermilk                  1/2 cup canned pumpkin        2 large eggs
1/4 cup oil                         1 tsp vanilla extract

Whisk flour, baking powder, baking soda, pumpkin spice, salt, and sugar in a large bowl. Whisk in buttermilk, pumpkin, eggs, oil and vanilla until well blended.   Spray in a large nonstick griddle or skillet with no-stick cooking spray. Heat over medium heat.
Pour batter by 1/3 cupfuls into skillet or griddle. Cook until bubbles form on surface of pancakes and bottoms are lightly browned, about 1 1/2 minutes per side. Repeat with remaining batter. Serve warm with syrup.

Pumpkin Bars

These are a favorite of my brother-in-law who grew up in Louisiana; where this recipe originated with his family.

4 eggs                             2 cup sugar                               1-1/2 sticks
                                                                                                     butter melted
2 cups pumpkin            2 cup flour                                 2 tsp b powder
2 tsp b soda                   1/2 tsp cinnamon

ICING:               3 oz cream cheese, softened
                            1 stick butter softened
                            3 c powder sugar
                            1/3 cup light cream
                            1 tsp vanilla extract

Preheat oven to 350 degrees.

Using an electric mixer at medium speed, combine the eggs, sugar, melted butter and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thouroughly combined and the batter is smooth.

Spread the batter in an lightly greased cookie sheet (with sides), or a 13 X 9 inch baking pan (for thicker bars). Bake for 30 minutes. Let cool completely before frosting.

To make the icing: Combine the cream cheese and butter in a meduim bowl with an electric mixer until smooth. Add the sugar and cream and mix at low speed until smooth.   Stir in the vanilla and mix again. Spread on cooled pumpkin bars. Back to Top

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Stove Top Playdough

1 C white flour 1/4 c salt 2 T creme of Tartar
1 c water 2 tsp food color 1 T oil

Mix flour, salt, and creme of Tartar in medium pot. Add additional ingredients. Cook and stir over medium heat for 3-5 minutes. When mixture forms a ball in middle of the pot, turn off and knead on a lightly floured surface. Use food coloring for tinting the playdough while kneading it. Store in air tight container.

Homemade Bubbles

4 C water 1 TB glycerin (at pharmacy)
2/3 c liquid dish soap

Mix ingredients together to make your own bubbles! If bubbles break too easily, adding additional glycerin will help.

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