Dill Sauce

From Taste of Home, probably the best Dill Sauce I have eaten:

1/3 cup sour cream
1/3 cup mayonnaise
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1 teaspoon prepared horseradish
3/4 teaspoon dill weed
1/4 teaspoon garlic salt
Pepper to taste

Mix it up. Refrigerate for some time before serving to meld flavors.

Sloppy Joes

1 pound ground beef
1/2 large onion, diced
1/2 bell pepper, diced (optional)
2 Tablespoons ketchup
1 Tablespoon mustard
1 can chicken gumbo soup

 Begin browning ground beef. When it begins to brown, add onion (and pepper, if using) and cook together with ground beef until both are cooked through. Add additional ingredients and cook until heated through. Serve on hamburger or slider buns.

Snickerdoodles

1 c. Butter
2 c. Sugar
2 eggs
1/4 c. Milk
1 tsp vanilla
3 3/4 c. Flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp salt

Cinnamon sugar mixture:
3 Tbls sugar
1 tsp. cinnamon

Mix in separate bowl and use to coat dough

Mix butter, sugar, and eggs. Add milk and vanilla and mix. Add dry ingredients. Roll dough into walnut sized balls and roll in cinnamon and sugar mixture. Bake @ 350 degrees for 7-8 minutes.

Pumpkin Cookies

1/2 c. Shortening
3/4 c. Brown sugar
3/4 c. White sugar
1 egg
1 tsp. cinnamon
1 tsp. baking powder
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking soda
1 tsp. nutmeg
2 1/2 c. flour
1 c. Pumpkin
1 c. Raisins or choc. Chips (I use nestles mini choc chips)

Cream shortening and sugars, beat in egg. Add spices, soda, powder, salt and vanilla, mix well. Add pumpkin and flour alternately, mixing well after each addition. Add chocolate chips. Bake @ 375 degrees for 10-12 minutes. DO NOT OVER BAKE!

German Chocolate Cake Frosting

2/3 c. sugar
2/3 c. evaporated milk
2 egg yolks
1/3 c. shortening
1/2 tsp. vanilla
1 1/3 cups flaked coconut
1 c. chopped pecans (can use walnuts)

In saucepan combine sugar, evaporated milk, egg yolks, and shortening.  Cook and stir over medium heat until mixture comes to a boil.  Remove from heat.  Add vanilla, coconut, and pecans.  Beat until thick.  Cool 15 minutes.  Spread only between layers and on top if using round pans.

Caramel Frosting

1/2 c. butter
1 c. packed brown sugar
1/4 tsp. salt
6 T. milk
3 c. powdered sugar

Melt butter.  Stir in brown sugar and salt.  Bring to a boil and boil 2 minutes, stirring constantly.  Remove from heat and add milk while stirring.  Return to heat and bring to a boil.  Remove and allow to cool 20 minutes.  Stir in powdered sugar.

Whole Wheat Bread

This is my favorite whole wheat bread recipe that I make every week. I like to use whole white wheat that I grind myself but you can find it in the stores too. I usually half the recipe because I need a bigger mixer!

Whole Wheat Bread

(Makes 4 large loaves)

5 cups of warm-hot water

2/3 cup oil

2/3 cup honey

3 T. yeast

3 T. vinegar

Gently mix this and let sit till yeast bubbles

Add 3-4 cups of flour (I usually make my first three white instead of using gluten)

1/4 cup gluten (optional)

Add 2 T. salt

Add remaining wheat flour (about 10 cups)

Knead or mix for less than 10 minutes

Let raise above warm oven for 30-35 minutes

Form into loaves in oiled bread pans

Let raise above warm oven for 30-35 minutes

Bake in 350 degree oven for 30 minutes

Remove from loaf pans and put on cooling rack.  I butter tops of loaves.

Pumpkin Pancakes

INGREDIENTS:

1 1/2 cups milk 1 cup pumpkin puree 1 egg 2 tablespoons vegetable oil 2 tablespoons vinegar 2 cups all-purpose flour 3 tablespoons brown sugar

2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt

DIRECTIONS:

1.	In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
2.	Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Banana Pancakes

1 cup oatmeal
1 cup whole wheat flour
3/4 cups all-purpose flour
1/4 cup brown sugar
2 T dry milk powder
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
2 cups milk
2 T oil
1 tsp vanilla
4 bananas, mashed

Directions

1. Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour. Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, dry milk powder, baking powder, baking soda, and salt in a bowl; set aside.
2. Whisk together the egg, milk, vegetable oil, and vanilla. Stir in the mashed banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.
3. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.

Yumm Bowls

Yumm Sauce:

1/2 cup canola oil
1/2 cup almonds or almond butter
1/3 cup grated parmesan
1 cup chickpeas (garbanzo beans)
1/2 cup lemon juice
1/2 cup water
1-2 cloves garlic
1/2 tsp salt
1 1/2 tsp curry powder
1 tsp dried oregano
1 tsp dried cilantro

In a blender or food processor, blend almonds, oil, and beans until smooth. Add remaining ingredients and puree until smooth and creamy.

Yumm Bowls:

Rice
Sliced grilled steak or grilled chicken
black beans
shredded cheese
diced tomatoes
sliced olives
avocado

Assemble Yumm Bowls and top with sauce.

Raspberry Almond Torte (Market Street Grill)

INGREDIENTS

SPONGE LAYER STEP 1

• 5 egg whites
• 2 tablespoons sugar
• 1/2 teaspoon cream of tartar
• pinch of salt

SPONGE LAYER STEP 2

• 5 egg yolks
• 2 tablespoons sugar
• pinch of salt
• 2 teaspoons cornstarch
• 1/4 cup melted cooled butter
• 1/2 cup finely chopped, lightly toasted almonds

PASTRY CREAM

• 3 cups milk
• 1 cup sugar
• 1/4 teaspoon salt
• 2 teaspoons unflavored gelatin
• 6 egg yolks
• 2 tablespoons flour
• 3 tablespoons cornstarch
• 1/2 cup milk (additional)
• 4 tablespoons butter
• 2 teaspoons vanilla
• 1/2 teaspoon almond extract
• 4 egg whites
• 1/4 cup sugar (additional)
• 1 pint container of fresh raspberries

DIRECTIONS

SPONGE LAYER STEP 1

Beat egg whites with cream of tartar and salt until thick. Continue beating while slowly adding sugar and beat until stiff and shiny but not dry. Set aside.

SPONGE LAYER STEP 2

Beat yolks, sugar and salt together until thick and creamy (at least 10 minutes). Add cornstarch and mix until well combined. Fold in melted butter and chopped almonds. Fold this mixture into egg white mixture. Divide batter between two 9" cake pans that have been lined with parchment and sprayed with non-stick cooking spray. Bake at 350 degrees for approximately 20 minutes or until lightly browned. Cool in the pan.

PASTRY CREAM

Place 3 cups milk in a saucepan and sprinkle unflavored gelatin over top. Let set for 5 minutes for gelatin to soften. Add sugar and salt, place over medium high heat and stirring constantly, bring to a simmer. In a separate bowl, combine egg yolks, flour, cornstarch and 1/2 cup milk. Whisk until well combined. Whisk some of the hot milk mixture into the yolk mixture, and then return all to the saucepan. Whisking constantly, bring to a simmer and remove from heat. Add butter and extracts. Beat egg whites and 1/4 cup sugar until will hold soft peaks. Fold hot mixture into egg whites until well combined and let cool.

TO ASSEMBLE:

Place one of the sponge layers on a serving plate. Spread a 1/2 inch thick layer of pastry cream over top, to within 1/2 inch of edge of layer. Place a ring of raspberries around edge of pastry cream and sprinkle remaining raspberries equally in the center. Add another layer of pastry cream over raspberries, spreading evenly. Place second layer, top-side up, over pastry cream and press gently. Sift powdered sugar over top, serve and enjoy!

Reese's Peanut Butter Chocolate Cake

I only had two layers of cake and one frosting/candy layer in the middle to tone down the sweetness a bit but it's a fun cake. The website has a lot of good looking options- caramel pecan, orange chocolate, and mint chocolate cakes were close seconds.

Chocolate Cake

• 1 cup boiling water
• 2 cups sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup buttermilk
• 1/2 cup oil
• 1 teaspoon vanilla extract

Peanut Butter Frosting

• 1 cup salted butter (softened)
• 2 cups creamy peanut butter
• 4 cups confectioners' sugar
• approx. 1/3 cup milk

Chocolate Peanut Butter Ganache

adapted from Smitten Kitchen

• 1 cup semi-sweet chocolate chips
• 4 tablespoons peanut butter
• 1 cup heavy cream
• 4 tablespoons light corn syrup
• 1 teaspoon vanilla extract

Instructions

Chocolate Cake

Heat oven to 350 degrees. Line the bottoms of three 8 inch round cake pans with wax paper; grease the sides of the pans. Bring a small pan of water to a boil and keep it simmering while you mix the other ingredients.

In a large mixing bowl, whisk together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, buttermilk, oil and vanilla. Beat with mixer until combined.

Add 1 cup of the boiling water and carefully stir until it is mixed in. Beat for 1 1/2 minutes with mixer. Batter will be thin. Pour the batter into prepared pans and bake for 18-22 minutes (until toothpick inserted in center comes out clean).

Peanut Butter Frosting

In a medium bowl, beat the butter and peanut butter with an electric mixer until creamy. Gradually add the sugar. When it starts to get thick, add the milk a little at a time until frosting is spreadable. (The amount of milk you use depends on the thickness of your peanut butter.) Beat for 3 minutes or until fluffy.

Chocolate Peanut Butter Ganache

Place the chocolate chips and peanut butter in a metal bowl. Heat cream over medium heat. Watch it closely and immediately remove from heat when it starts to boil. Pour over chocolate chips and peanut butter. Let sit for 2 minutes. Slowly stir the mixture until all the chips have completely melted and it is thoroughly combined. Stir in the vanilla and corn syrup. Let the ganache cool if you prefer a thicker consistency.

Assembling your cake:

You need one 12 oz. bag of Reese's miniatures. Eat 2 peanut butter cups, save 12 to garnish the top of the cake, and chop up the rest. Level your cake layers and place one on a cake stand. Spread peanut butter frosting on the first cake layer, then sprinkle half of the chopped Reese's on top. Press them down into the frosting with your spatula. Repeat with the second cake layer. Place your third cake layer on top, then cover the whole cake with peanut butter frosting. Pour ganache on the top of the cake, and smooth it with a spatula. Garnish the cake top with your remaining 12 Reese's minis.

White Chicken Chili

1-2 lbs chicken, shredded

1 Tbsp vegetable oil

1/2 large onion

3 cloves minced garlic

2 cans great northern beans

2 cans green chilies

frozen white corn (I added a few handfuls until it looked right)

1 can cream of chicken soup and 1 can water

1 can evaporated milk

3 tsp lime juice

2 tsp cumin

2 tsp coriander

1/2 tsp black pepper

1/4 tsp cayenne pepper

1 cup chicken broth

Cook and shred chicken (I cooked mine in the Crock pot the morning of in chicken broth and water.) Heat oil in pot (I just did this in the large stock pot that I served the soup in to save on dishes) and saute onion until soft.  When onion is partially done add the garlic and saute it with the onion.  Once onion and garlic are done add everything else.  Serve with sour cream, shredded cheese, tortilla chips, cilantro, etc.

Scotch-A-Roos

1 cup light corn syrup

1 cup sugar

1 1/2 cups peanut butter

4 cups rice krispies

1/2 package (6 oz.) butterscotch chips

1/2 package (6 oz.) chocolate chips (I used semi-sweet)

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Bring corn syrup and sugar to boil in a pan. Remove from heat.  Add peanut butter to sugar/syrup and mix well.  Pour over cereal (in a greased 9x13 cake pan) and mix well.  Press into pan.  Top with chips (melted slightly in microwave at ten second intervals.) Refrigerate for a short time and cut into squares.

*Recipe courtesy of Jason's Aunt Fran

Chicken Taquitos

3 cups cooked shredded chicken (Rotisserie would work great.  I actually used Kirkland canned chicken and they tasted great. Using canned chicken made it a really easy weeknight dinner.)

6 ounces cream cheese, softened

1/3 cup sour cream

1/2 cup salsa

1 + 1/2 cups shredded sharp cheddar cheese

1 + 1/2 cups chopped baby spinach, stems removed

green onion (the recipe did not call for this but I had some so I threw it in and I thought it tasted great.  I have no idea how much I put in.)

coarse salt and fresh black pepper, to taste

9 - 10 (6-inch) flour tortillas (I used soft taco size)

vegetable or canola oil, for frying

your choice for serving: sour cream, guacamole, salsa, taco sauce, ranch dressing

In a large bowl mix together the chicken, cream cheese, sour cream, salsa, cheddar and spinach. Season to taste with salt and pepper.

Working with one tortilla at a time spread 2 heaping tablespoons of the chicken mixture off center and spread out like a log. Roll up and set seam side down on a platter. Repeat until all the tortillas are filled and rolled.

Add enough oil to a large skillet to generously cover the bottom. Heat on medium to medium-low heat, cook tortillas in batches, turning to brown each side. Remove to paper towels to drain.

Serve with your choice of dunking sauce (I didn't think they needed dipping sauce.)

Brown Sugar Toffee Cookies

½ Cup Shortening

½ Cup Butter

1 ¼ Cup Brown Sugar, packed

1 Egg

1 teaspoon Vanilla

2 Cups Flour

½ teaspoon Baking Soda

¼ teaspoon Salt

1 Cup Toffee Bits

Heat oven to 350 Degrees.

Using a stand mixer, beat together the shortening, butter and brown sugar until creamy.  Add the egg and mix well.  Next add the baking soda, vanilla and salt and mix.  Slowly incorporate the flour until combined.  Finally add the toffee bits and mix. 

Use a small, one inch ice cream scoop to form the cookie dough.  Place 2 inches apart onto a cookie sheet.  Bake for 12 minutes.  Remove to cool on a wire rack.  Store in an airtight container. Makes 3 dozen cookies.

Consomme Rice

Ingredients:

1 can beef consomme
2/3 c water
2/3 c rice (not minute rice)
1/2 cube butter
1/2 c mushrooms (optional)
1/3 of a large onion

Melt butter in the pan and saute the onion. Add the rest of the ingredients. Bring to a boil and then simmer until the rice is cooked.

Goes well with Swiss steak.

Martha's Spaghetti Sauce

If you have tomatoes coming out of your ears, this sauce is a great way to use them up and enjoy the taste of summer on your pasta for the rest of the year.  It's super easy and freezes great!  You can add sausage or hamburger to it when you thaw it for use later.

Blend together:

1/2 C onion
1/2 green pepper
4 C peeled tomatoes
1 tsp fresh sweet basil

Place blended veggies in a pot and add:

2 12 oz cans tomato paste
1 tbs. parsley flakes
2 tsp salt
1/2 tsp pepper
1/2 C water
1-2 tsp sugar

Simmer 45 minutes.  Let cool and place in freezer containers in whatever size is right for your family.

Now since vegetables are all different, you can taste the sauce and adjust to your liking.  You may want more or less salt, sugar and spices.  You may need a little more water depending on the water content of your tomatoes.  Play around with it until you find what you like but this will give you a good guideline.

Green Beans With Cherry Tomatoes

It's mid-summer and so we've got lots of beans and lots of tomatoes.  This recipe is a great way to use them.  Soooo yummy!  We actually planted Sweet 100s and not cherry tomatoes, so that's what I used in this but I'm sure the cherry, grape or whatever bite size tomato would work great!

1 1/2 pounds green beans, trimmed.
1 1/2 cups water
1/4 C butter
1 tbsp sugar
3/4 tsp garlic salt
1/4 tsp pepper
1 1/2 tsp chopped fresh basil
2 C cherry tomato halves

1.  Place beans and water in a large saucepan.  Cover and bring to a boil to steam until tender.  About 10 minutes.  Drain off water immediately.  Set aside.

2.  Melt butter in a skillet over medium heat.  Stir in sugar, garlic salt, pepper and basil.  Add tomatoes, and cook stirring gently just until soft.  Pour the tomato mixture over the green beans, and toss gently to blend.

Rumbi Rice Bowls

If anyone out there gets a craving for a Rumbi Rice Bowl and doesn't have a way to get one, this recipe is the answer. It was spot on!


1 TBS. vegetable oil
4 carrots peeled and grated (I use the pre-shredded kind just to save time.)
1 yellow zucchini
1 green zucchini
1 1/2 C chopped broccoli florets
2 C chicken grilled and cut into small cubes (I put garlic salt and pepper on before I grilled)
Rumbi Rice (see recipe below) Spicy Hawaiian Teriyaki Sauce (see recipe below) Heat vegetable oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, and broccoli (pretty much equal parts of said vegetables. You can add more or less veggies depending on your taste). Saute ONLY until vegetables are crisp tender. About 1-2 minutes tops. Serve over Rumbi rice and top with chicken. Serve with Spicy Hawaiian Teriyaki Sauce on the side (about 3 Tbsp. per bowl.. you can add more or less depending on your taste).

*Hawaiian Coconut Rice with Red Beans (aka Rumbi Rice)


2 c. jasmine rice (You can use whatever rice you want but I like the flavor of Jasmine in this.)
2 1/2 c. water
1 (14oz) can coconut milk (about 1 1/2 c.)
1/2 Tbsp. sugar
1 can red beans, drained and rinsed
Combine all ingredients in a rice cooker. Gently stir it all together so the beans are all mixed. Place the lid on and start the rice cooker. Fluff rice with a fork before serving.
If you don’t have a rice cooker (and I don't and this method worked great)...Combine water, coconut milk, and sugar in a saucepan. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.

**Spicy Hawaiian Teriyaki Sauce


3/4 C. Mr. Yoshida's teriyaki sauce (found in the grocery store by the BBQ sauces)
1 tsp. soy sauce
2 tsp. chili garlic sauce (Sriachi Sauce is what I used and I only put in 1 tsp. I don't like too much spice. For kids, I'd leave it out.)
1 tsp. fresh ginger (or about 1/2 tsp dry)
Pinch of salt
Pinch of sugar


1 Tbsp. cornstarch
2 Tbsp. cold water


Combine Yoshida's, soy sauce, garlic sauce, ginger, salt and sugar in a small saucepan.  Bring to a boil and then reduce to a simmer.  Combine cornstarch and water and SLOWLY add to sauce for thickening.  You want it to be slightly thicker than the Yoshida's sauce.  Allow to simmer for about a minute.  Cool to room temperature and serve with your rice bowls.  If you find that the sauce is too thick when it cools, just add a little more Yoshida's to it.