Rolo Candy Squares

Square pretzels

Rolo candies, unwrapped

1/2 pecan nuts (halves, not pieces or whole)

Lay square pretzels on a parchment paper-lined cookie sheet. Top each with a Rolo candy.

Bake at 250 degrees for 4 minutes.

Immediately top with 1/2 pecan and gently push down, spreading Rolo over the pretzel. Refrigerate for one hour.

Yummy and easy!

Hamburger/Green Bean Casserole

1 1/2 lbs ground beef
1 cup chopped onions
1 t salt
1/8 t pepper
1/8 t thyme
2 or 3 cans (16 oz) green beans, drained
1 can (10 1/2 oz) cream of mushroom soup
1/2 cup sour cream

Brown ground beef and onions. Add the rest of the ingredients, stirring until well mixed. Pour into a 2 qt casserole dish.

Bake at 350 degrees for 30 minutes or until browned.

Dirt Cake

1/4 cup softened butter
1 8-oz pkg softened cream cheese
1 cup powdered sugar
3 1/2 cups milk
2 small pkgs (3 1/2 oz) instant vanilla pudding or one vanilla and one chocolate
12 oz Cool Whip
36 crushed Oreo cookies--or more, if desired
Gummy worms and frogs, as desired
Chocolate candy rocks, as desired

Cream butter, cream cheese & powdered sugar. In another bowl, mix milk & pudding, then stir in Cool Whip. Combine the two mixtures.

Put 1/3 of crushed cookies in the bottom of a plastic bin (about 9x9"), foil-lined clay pot, or plastic sand pail. Next layer 1/2 of the pudding mixture with gummy worms mixed in. Layer another 1/3 of cookies, rest of the pudding mixture, and top with last layer of cookie crumbs with gummy worms crawling out of the "dirt." Use plastic or silk flowers on top, with frogs underneath and rocks spread around.

Serve when chilled, using a shovel or garden trowel. Makes 10-12 servings.

Teen's Favorite Fudge

3/4 cup evaporated milk
2 cups sugar
1/4 cup butter
1/4 t salt
1 cup marshmallow creme AND 1 cup mini marshmallows
1 1/2 cups chocolate chips
1/2 t vanilla
1/2 cup chopped nuts, if desired

Over medium high heat, stirring constantly, cook milk, sugar, shortening and salt together until it reaches the soft ball stage (234 degrees) -- about 5 or 6 minutes.

Remove from heat and IMMEDIATELY stir in chocolate chips. Add marshmallow creme and marshmallows, vanilla, and nuts. Pour into greased flat pan, 8x8x2" (or larger if you want the fudge not so thick).

SUBSTITUTION: Instead of the marshmallow creme, you can use 6 cups of mini marshmallows (which is about a 10-1/2 oz bag of mini marshmallows). I sometimes use a little more if it feels like the fudge isn't thick enough.

(This recipe is from my high school Home Economics class at Philomath High. The family has been enjoying it for MANY years!)

Tapioca Pudding (Triple batch)

1 cup evaporated cane juice

9 T Kraft Minute Tapioca

8 1/4 cups whole milk

3 eggs

1 T vanilla

Mix all ingredients except vanilla and let stand 5 minutes. Cook on medium-high heat, stirring constantly with a wire whisk until it comes to a full boil. Remove from heat and add the vanilla, stirring well. Cool 20 minutes before eating it warm. Refrigerate leftovers. Leftovers can be eaten cold or warmed in the microwave.

Bill and the grandkids think this makes a great breakfast!

Nut Pancake Pizza (Breakfast)

2 cups pancake mix

2 eggs, beaten

1 3/4 cups milk

2 T oil

1 t maple flavoring

3/4 cup granola

3/4 cup chopped nuts

Maple syrup, honey, or thin jam

Mix eggs, milk, oil, and flavoring in a large bowl. Add pancake mix and stir well. Pour into a greased 14" pizza pan or 9x13" cake pan. Sprinkle with granola and nuts. Bake at 425 degrees for 10-12 minutes--test with toothpick. Drizzle with syrup, honey, or thin jam. Cut into wedges and serve.

Aunt Shirley's Potato Salad

6 medium boiled potatoes, peeled and chopped

6-9 hard boiled eggs, peeled and chopped

6 green onions, sliced thin

1/2 c finely chopped celery

6 sweet OR dill pickles, chopped

2 cups mayonnaise

2-3 T sugar

pepper & seasoning salt

1/2 - 3/4 cup juice from pickles

Mix last 4 ingredients together. Use enough pickle juice to make mayonnaise tangy and the consistency of thick hand lotion. Use enough sugar to sweeten the tang. Mix the dressing with everything except the eggs. Potatoes will soak up some of the dressing, so allow a little extra to keep the salad from being dry. Add eggs last so they stay in good shape. Refrigerate 8 to 24 hours before serving.

Sauerkraut with Beef or Pork

1-2 lbs boneless beef (any cut you like), OR pork boneless country-style spare ribs

1 quart sauerkraut

2-3 large potatoes, peeled & sliced

In large kettle place the beef or pork in the bottom. Pour sauerkraut, including any juice, on top. Place potatoes on top of the sauerkraut. Add a little water if the sauerkraut is dry. Cover with lid and cook on medium stove-top heat until potatoes are done. Takes about an hour.

(Thanks for sharing the recipe, Shirley!)

Roasted Yellow Pepper Sauce

2 lg yellow bell peppers

1/2 c chopped green onions

1/4 c vinegar

2 T olive oil

2 T lemon juice

2 t ground cumin

2 t ground aji amarillo or hot paprika

1 t ground turmeric

1/2 t salt

1/2 t black pepper

2 cloves of garlic, minced

Cut peppers in half and clean out. Place skin side up on foil-lined baking sheet. Flatten the peppers. Broil 15 minutes until blackened. Place the peppers in a ziploc bag, seal and let stand 15 minutes. Peel the skin off and chop the peppers. Place all ingredients in a blender and puree until smooth.

Great sauce to serve with meat and/or potatoes. Especially good with anticuchos!

Anticuchos (Peruvian Beef Kebabs)

1 1/2 lbs boneless sirloin steak, trimmed & cut into 1/2" pieces

Marinade:

3 T red wine vinegar

2 t ground aji amarillo or hot paprika

1 t salt

1 t ground black pepper

1/2 t ground cumin

1/2 t ground turmeric

Combine all ingredients and toss well with beef pieces. Cover and chill 3 hours.

Fiery Rub:

1 t ground aji amarillo or hot paprika

1 t salt

1/2 t ground black pepper

1/4 t ground turmeric

3 T chopped fresh flat-leaf parsley

Remove beef from bowl, discarding marinade liquid. Thread beef onto 6 10" skewers. Press fiery rub onto beef. Place kebabs on grill rack coated with cooking spray; grill 6 minutes, turning once. Serve with Roast Yellow Pepper Sauce.

Spaghetti Pie

6 oz spaghetti noodles

2 T butter

1/3 c grated parmesan cheese

2 eggs, beaten

1 cup cottage cheese

1 lb ground beef or chicken sausage

1/2 c onion, chopped

1 cup tomatoes, cut up

6 oz can tomato paste

1 t sugar

1 t dried oregano

1/2 t garlic salt

1/2 c mozzarella cheese, shredded

Cook the spaghetti noodles and drain well. Stir butter, p. cheese, and eggs into the noodles. Pour mixture into a 10" pie crust and form to bottom and sides. Spread cottage cheese over the bottom of the crust.

Cook the ground beef or chicken sausage and onion until meat is browned. Drain off any liquid. Stir in tomatoes (including any liquid), tomato paste, sugar, oregano, and garlic salt. Heat thoroughly.

Pour meat mixture into spaghetti crust. Bake, uncovered, in 350 degree oven for 20 minutes. Sprinkle M. Cheese on top and bake 5 more minutes. Makes 6 servings.

Hot Salsa

12-14 medium to large tomatoes, quartered (about 10 cups)

2 large onions, chopped (about 2 cups)

2 large bell peppers, chopped (any color; I use one yellow & one red)

6 jalapeno peppers, minced (about 2/3 cup)

6 cloves garlic, minced

1/4 cup sugar

1 cup vinegar

3-4 T salt

1 T pepper

1 cup finely chopped cilantro (optional)

Cook one hour at a soft boil, stirring frequently. Refrigerate and use fresh, or seal in jars and process in hot water bath for 30 minutes.

Fruit and Nut Bread

1 c dried apricots, chopped

1 c dates, pitted & chopped

1/2 c boiling water

1 orange

1/4 c evaporated cane juice

1 egg

1 t vanilla

2 T canola oil

2 c whole wheat pastry flour

1 t baking soda

1/4 t salt

1 c chopped pecans (or other nuts)

Cover apricots and dates with boiling water and set aside. Grate orange rind and reserve. Cut orange into pieces, discard seeds, and process in blender until smooth. Add rind and pureed orange to the apricots and dates. Stir in sugar, egg, vanilla, and oil. Stir together the flours, soda, and salt. Add to fruit, stirring just until combined. Fold in pecans.

Divide batter into 2 greased 8x4" loaf pans, or 4-5 smaller loaf pans. Bake at 350 degrees for 35 minutes (check smaller loaf pans after 25 minutes) or until a toothpick comes out clean.

Note: Other dried fruit can be used, as desired. Just keep the amounts equal to the 2 cups.

Chicken & Rice Bake

1 can cream of mushroom soup

1 cup water

3/4 cup uncooked regular long-grain rice

1/4 t paprika

1/4 t pepper

4 skinless boneless chicken breast halves

In a 2-qt shallow baking dish, mix soup, water, rice, paprika & pepper. Place chicken pieces on rice mixture. Sprinkle with additional paprika & pepper, if desired. Cover. Bake at 375 degrees for 45 minutes or until done. Serves 4.

Becky's Chicken and Dressing Casserole

Cook a chicken and debone. Make dressing. Make gravy. Layer the dressing and pieces of chicken. Pour gravy over all and bake at 350 degrees for one hour.

Dressing:

1/2 cup minced onion

1 cup chopped celery

1/2 cup butter

1 t salt

1/4 t pepper

3/4 t sage

1/2 t thyme

5-6 c soft bread crumbs

Saute onion and celery in butter. Stir in all other seasonings. Add bread and toss.

Gravy:

1/2 c butter

1/2 c flour

2 c chicken broth (or 2 chicken bouillon cubes and 2 c water)

1 t salt (omit if using bouillon)

1/8 t pepper

1/2 t poultry seasoning

1 c whole milk or evaporated milk

Melt butter over medium heat. Stir in flour and cook until bubbly. Add chicken brother, salt, pepper, p. seasoning, and milk. Stir until smooth and thick.

Mexicali Meat Loaf

1 large onion, finely chopped

1 large carrot, grated

4 cloves minced garlic

1 T olive oil

2 eggs

3/4 c crushed soda crackers, dry bread crumbs, or oatmeal

1/2 c mild to medium salsa

1/2 t nutmeg

1/2 t salt

1/4 t pepper

1 lb lean ground beef

1 lb ground turkey or chicken

In skillet cook onion, carrot & garlic in oil until vegetables are tender, but not brown. In large bowl beat eggs; add crackers, salsa, nutmeg, salt and pepper. Stir in cooked vegetables. Add raw meats and mix well.

Place mixture in a loaf pan or casserole dish. Bake at 350 degrees 1 1/4 hr to 1 1/2 hrs. Serve with additional salsa.

Applesauce Muffins

1/2 c soft butter

1 c sugar

1 egg

1 1/2 t vanilla

2 c flour (or 1 1/2 c flour and 2/3 c oatmeal)

1/2 t cloves

1 t allspice

1 1/2 t cinnamon

1 t soda

1 c applesauce (or any other fruit sauce)

Cream butter, sugar, egg and vanilla. Add remaining ingredients, and mix thoroughly. Spoon into greased tins -- about 1/2 full.

Bake at 400 degrees 12-15 minutes. Sprinkle with powdered sugar, if desired. Makes 2 dozen.

Turkey Tetrazzini

2/3 cup skim milk

1/2 recipe Cream of Mushroom Soup (or one can)

1 16 oz. jar Alfredo sauce

3 1/2 - 4 cups chopped cooked turkey, or chicken

12 - 16 oz. thin spaghetti

1 pkg frozen petite peas, thawed

1 8 oz. pkg sliced fresh mushrooms

1 1/2 cups shredded baby Swiss cheese

1 cup shredded Parmesan cheese, divided

1/4 tsp. paprika

Cook spaghetti noodles. Whisk together soup and milk, then whisk in Alfredo sauce. Stir in chopped meat, cooked spaghetti noodles, peas, mushrooms, Swiss cheese and 1/2 cup Parmesan cheese. Pour into a lightly greased 10x15 baking dish. Sprinkle remaining Parmesan and paprika over the top. Bake, covered, at 375˚ for 30 minutes. Uncover and bake 15 more minutes or until golden brown and bubbly. Let stand 10 minutes before serving.

Crock-pot Honey-Ginger Lentils

3 cups lentils (about one bag)

6 cups tomato-less vegetable stock (or water)

1 can garbanzo beans (drained and rinsed)

1 cup grated carrots

2 tsp salt

2 tsp mustard

1/2 tsp ground ginger

1/4 cup soy sauce

2/3 cup honey

2 bay leaves

Rinse and drain the lentils and place in the crock-pot. Add the rest of the ingredients and mix well. Cover and cook on low for 6-8 hours or on high for 3-5 hours.

Cream of Mushroom Soup

Use as a substitute in recipes that call for Cream of Mushroom Soup -- makes the equivalent of two cans

2 TBSP butter

2 TBSP extra virgin olive oil

1/4 cup whole wheat flour

1 tsp salt

8 oz (about 12) mushrooms, chopped

1 1/2 cups milk

Heat butter and oil over medium heat until butter is melted, then stir in the flour and salt. Add mushrooms and cook for 1 minute, just until softened. Add milk and stir continually until thickened.

Crock Pot Granola

1/2 cup extra virgin olive oil

1/4 cup honey

1 tsp cinnamon

1 tsp vanilla

5 cups rolled oats

Combine first four ingredients in a measuring cup or small bowl and pour over oats in crock pot. Mix well until all the oats are coated. Crack lid open and cook on low for 3-4 hours, stirring occasionally. Cool and store in airtight container.

(Note: I doubled the recipe in my 4-quart crock pot, and it took an extra hour of cooking time.)

Green Smoothies

1-2 cups plain yogurt or cottage cheese

1-2 handfuls fresh spinach

drizzle of honey or handful of raisins

fruit

Blend yogurt, spinach, and honey (or raisins, if using) together in a blender. Choose any combination of fruit, frozen or fresh, and blend until smooth. If it is too thick, add milk.

Fruit combination suggestions:

*can of pineapple with juice, frozen mango chunks, banana

*cored, quartered apple, 2 bananas

*strawberries (fresh or frozen), banana

Stove-top Chuck Roast

2 - 4 pounds chuck roast (chuck cut will result in fall-apart-tender roast)

garlic powder

black pepper

1/2 cup soy sauce

Trim roast (if desired) and rub garlic powder and pepper into both sides. Pour soy sauce over each side. You can leave it to marinate in the fridge for a while or stick it straight in the pot. When ready to cook, place roast in a medium-large pot with 1/2 inch of water in the bottom. Cover and bring to a boil on medium, medium-low heat (may take a while), then simmer slowly for about 4 more hours.

Crock-pot Marinated Beef

1 1/2 to 3 lbs beef (steak, roast, whatever cut you have)

1 large onion, sliced

1/3 cup water

4 oz can chopped green chilies

2 T vinegar

1 t garlic powder

1/2 t sugar

1/2 t salt

1/8 t pepper

Put the meat in the crock-pot. Top with sliced onion. Mix the rest of the ingredients, stirring well. Pour over the meat and onions. Cover and cook on low 7-8 hours. Cut meat into serving-size pieces. Serve with potatoes or rice, using the liquid as a gravy.

Cheeseburger Soup

1 lb ground beef

1 cup chopped onion

1 cup shredded carrots

1 t dried basil

1 t dried parsley

4 T butter

3 cups chicken broth

4 cups cubed potatoes

1/4 cup flour

2 cups shredded cheddar cheese

1 1/2 cups milk

Melt 1 T butter over medium heat. Add vegetables and beef and cook until the meat is browned. Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, up to 1/2 hour.

Melt 3 T butter and stir in flour. Add the milk, stirring until smooth. Gradually add the milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese and continue to simmer a few minutes.

Enjoy! I usually make a double batch -- one doesn't last long enough!

Omelet

Heat frying pan and melt a little butter in bottom. Crack 2-3 eggs into the pan; break yolks but do not stir the eggs--they will spread into the bottom of the pan. Gently push the eggs away from the edges as they cook.

Sprinkle cheese and chopped mushrooms over the eggs when they are still a little runny. Salt and pepper can be added as desired.

Fold the omelet over onto itself with a spatula. Press gently. Turn over to cook the other side slightly. Slide onto plate and enjoy!

Grilled Salmon

2 T lemon juice
2 T maple syrup
1 T cider vinegar
1 T canola oil
2-4 salmon fillets

Combine liquids and marinate salmon for 10 minutes. Grill on oiled rack or pan 4 minutes on each side or until done. Add salt and pepper, if desired.

Green Salsa

1/2 lb fresh tomatillos, husks discarded
1 fresh jalapeno chile pepper, chopped fine
1/2 large white onion, chopped
2 garlic cloves, chopped fine
2 t salt
1/2 c fresh cilantro, chopped

Boil tomatillos in a large pot for about 7 minutes. The skin will turn a darker, richer green. When they are cool, coarsely chop the tomatillos.

Put all the ingredients in a blender and puree to desired consistency. Add water if too thick. Refrigerate until ready to eat. Serve with chips, guesadillas, beans, or rice.

Boiled Eggs

Soft boiled eggs:
Boil enough water to cover the desired amount of eggs. Lower eggs into the water, cover pan, remove from heat, let stand 6 minutes. Transfer to cold water to cool down before eating.

Hard boiled eggs:
Put eggs in pan, cover with cold water, bring to a boil. Reduce heat and simmer for 10 minutes. Transfer eggs to ice water. Peel when cool enough to handle.

Marsha's Monster Cookies

1 1/2 c sugar

2 1/4 c brown sugar

1 c butter

3 c peanut butter

6 eggs

2 t vanilla

9 c oatmeal

4 t baking soda

2 c chocolate chips

1 c chopped nuts

3 c raisins

Mix the first 6 ingredients thoroughly. Add the oatmeal and soda. Mix well. Add c.chips, nuts, and raisins, again mixing well.

Drop by Tablespoonfuls onto cookie sheet (makes large cookies). Bake at 325 degrees for 20 minutes.

Chocolate Chip Cookies

1 cup softened butter

3/4 cup sugar

3/4 cup brown sugar

1 t vanilla

2 eggs

2 1/4 cups flour

1 t baking soda

1 t salt

2 cups semi-sweet chocolate chips

Beat butter, sugar, brown sugar and vanilla until creamy. Add eggs and beat again. Add flour, baking soda, and salt. Beat. Stir in chocolate chips.

Drop by teaspoon onto cookie sheet. Bake at 375 degrees 10-12 minutes. Remove from cookie sheet onto waxed paper to cool.

Option: Bake dough in a greased 15"x10" baking pan, 20 minutes at 375 degrees. Cool and cut into 2" squares.

Betsey's Burrito Casserole

1 lb ground beef or shredded chicken, cooked

4-6 flour tortillas

1 can (or 1 1/2 cups homemade) refried beans

1 cup salsa, divided

1 1/2 cups cheese, divided

1 can Cream of Mushroom Soup

In a 9x13 pan, place a layer of tortillas, followed by the refried beans, meat, 1/2 cup salsa, and half of the cheese. Then place another layer of tortillas, followed by the Cream of Mushroom Soup, the rest of the salsa, and the rest of the cheese. Cook at 350˚ for 25-35 minutes, until heated through and bubbly.

Pretty spicy, so use less salsa, if desired. Add chopped green chilies and/or sliced olives for added flavor.

Crock-Pot Yogurt

8 cups organic whole milk (2% also works but you get more whey)

1/2 cup organic live/active plain yogurt

Optional: 2-3 T vanilla for a slightly vanilla-y flavored yogurt

1. Pour milk into the Crock-Pot. Add vanilla, if desired. Cover and cook on low for 4 hours.

2. Leave the cover on and unplug the Crock-Pot. Let it sit for 5 1/4 hours.

3. Scoop out 2 cups of the warmish milk and whisk it together with the 1/2 cup yogurt in a separate bowl. When it is thoroughly combined, dump it back into the Crock-Pot and stir. Replace the lid, and with it still unplugged, wrap a heavy bath towel around and over the Crock-Pot for insulation. Let it sit for 12 hours in a warm room.

4. Strain the yogurt in a fine sieve (or use a teatowel, cheesecloth, or 2 layers strong paper towels, ie Viva) for one hour to get the whey, and thus a thicker yogurt. You should get 1-2 cups of whey for this amount of yogurt. Store the yogurt and whey for up to two weeks in the frig.

The yogurt is yummy with a little organic brown sugar, or with fruit in a smoothie. Use the whey to thin smoothies if the fruit you add makes it too thick.

If your Crock-Pot is big enough, this recipe is easily doubled, using the same amount of time in each step.

(Original recipe from Jamie. Thanks!)

Fruit-Filled Coffee Cake

1 cup butter, softened
1 3/4 cups sugar
4 eggs
3 cups flour
1 1/2 t. salt
1 1/2 t. baking powder
1 can (21 ounces) pie filling -- peach, cherry, apricot, berry, or apple. Any cooked & thickened fruit would work.

Icing:
1 1/4 cups powdered sugar
1/2 t. almond extract
3 to 4 T. milk

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each one. Add dry ingredients and beat just until blended.

Spread about 3/4 of the batter in a greased 15x10-inch baking pan. Spoon filling on the batter, spreading to 1" from edges. Spoon remaining batter over the fruit (you don't have to cover all the fruit).

Bake at 350 degrees for 20-25 minutes or until cake tester comes out clean. Cool on a wire rack. Combine icing ingredients until smooth and drizzle over the coffee cake. (We don't care for much icing, so I used half the amount in the recipe above.)