Zucchini Bread

I got this recipe from one of my roommates from my college days, Lanor Neff Bailey. It is my favorite way to use Zucchini.

6 cups flour
4 cups sugar
2 teaspoon baking soda
2 teaspoon salt
1/2 teaspoon cloves
1/2 teaspoon baking powder
1/2 teaspoon nutmeg
6 teaspoons cinnamon
6 teaspoons vanilla
6 eggs
2 cup oil
4 cups peeled and grated zucchini
2 cup nuts

1. Mix all the dry ingredients together in a bowl.
2. Add in the vanilla oil, eggs and zucchini. 
3. Mix in the nuts.
4. Grease and flour 4 loaf pans 
5. Place the batter into the pans and bake at 375 for 45 minutes.

Now if you want slightly bigger loaves of zucchini bread, bake them in 3 loaves instead of 4 for about 55 minutes. Either way they are yummy and. so moist.

Banana Walnut Waffles

This recipe came with our Cuisinart Waffle iron. We really liked it. It reminds me a lot of banana bread. It does make a lot so I usually freeze any left over to warm up in the toaster on a later day.

4 cups flour
4 tablespoons sugar
2 teaspoons baking soda
1 teaspoon salt
4 eggs
3/4 cup oil
2 cups yogurt, buttermilk, or sour cream
1 1/2 cups milk
2 cups mashed bananas
1 cup chopped walnuts

Combine flour, sugar, baking soda, and salt in a mixing bowl and stir to combine. In a separate bowl whisk together the eggs, yogurt( or sour cream/buttermilk which ever is handy) and oil. Add them to the dry ingredients. Stir in the mashed bananas and walnuts. Let batter rest for 5 minutes. Bake in waffle iron according to instruction. Serve with syrup of your choice. The pancake syrup is very good on it. Enjoy. for breakfast or brunch.

Pancake syrup

This recipe was submitted by Lorrie McCurdy of Farmington, New Mexico to Taste of Home. It is similar to the maple syrup my mother used to make.

Ingredients

• 1 cup packed brown sugar
• 1 cup sugar
• 1 cup water
• 1 teaspoon maple flavoring

Directions

• In a small saucepan, combine the sugars and water. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in maple flavoring. Refrigerate leftovers. Yield: 2 cups.

Lemon Pound Cake Muffins

I made these muffins while at my moms' house this past August. It was taken from one of her Taste of home magazines.The recipe was by . Lola Baxter, Winnebago, Minnesota. They were a big hit with the kids. I adapted it from here

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 1-3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 
  GLAZE:
• 1 1/2 cups confectioners' sugar
• 3 tablespoons lemon juice

Directions

In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream and extracts. Combine the flour, salt and baking soda; add to creamed mixture just until moistened.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Combine the glaze ingredients; drizzle over muffins. Serve warm. Yield: 1 dozen.
tip: to make poppy seed muffins just add 1- 2 tablespoons poppy seeds to the dry ingredients.

Caramel icing

This recipe is originally from the Jumbo Caramel Banana Muffins. I thought it made a good frosting for any cake too.

• 2 tablespoons butter
• 1/4 cup packed brown sugar
• 1 tablespoon 2% milk
• 1/2 cup confectioners' sugar

 In a small saucepan, melt butter over medium heat. Stir in brown sugar and milk; bring to a boil. Cool slightly. Beat in confectioners' sugar until smooth. Transfer to a small resealable plastic bag; cut a small hole in a corner of bag and drizzle over muffins or bundt cake.

Tuna 'n' Pea Casserole Recipe

I decided to try this different take on the tuna and pea casserole. It comes from taste of home. 

Ingredients

• 8 ounces uncooked egg noodles
• 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 1/2 cup mayonnaise
• 1/2 cup 2% milk
• 2 to 3 teaspoons prepared horseradish
• 1/2 teaspoon dill weed
• 1/8 teaspoon pepper
• 1 cup frozen peas, thawed
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 small onion, chopped
• 1 jar (2 ounces) diced pimientos, drained
• 2 cans (6 ounces each) tuna, drained and flaked
• 1/4 cup dry bread crumbs
• 1 tablespoon butter, melted

• Cook noodles according to package directions. Meanwhile, in a large bowl, combine the soup, mayonnaise, milk, horseradish, dill and pepper. Stir in the peas, mushrooms, onion, pimientos and tuna.
• Drain noodles; stir into soup mixture. Transfer to a greased 2-qt. baking dish. Toss bread crumbs and butter; sprinkle over the top.
• Bake, uncovered, at 375° for 25-30 minutes or until bubbly. Yield: 6 servings.

Taco Soup

I got this recipe from a lady in my last ward some 6 years ago. I don't even remember her name. I've since adapted it to fit my tastes and cooking style. My family loves it.
1 pound of hamburger
1 onion chopped
1 package taco seasoning
1-32oz can pinto bean
2 cups water
2 cans corn-undrained
1 can tomato sauce
16 oz jar or 14 1/2 can stewed tomatoes

1. Brown the hamburger and onion, then drain off the grease.
2. Put the hamburger and onion in a stock pot. Add in the rinsed pinto beans.
3. Mix in the taco seasoning, corn, tomato sauce, water and stewed tomatoes.
4. Simmer for about 30 minuter.
5. Serve with corn chips, grated cheese, and sour cream.

Jumbo Caramel Banana Muffins

I got this recipe from one of my mom's taste of home magazines. They are so moist with or with out the caramel icing.

Ingredients

• 1/4 cup shortening
• 1 cup sugar
• 1 egg
• 1-1/2 cups mashed ripe bananas (about 3 large)
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 
  CARAMEL ICING:
• 2 tablespoons butter
• 1/4 cup packed brown sugar
• 1 tablespoon 2% milk
• 1/2 cup confectioners' sugar

Directions

• In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg. Beat in bananas and vanilla. Combine the flour, baking soda and salt; add to creamed mixture just until moistened.
• Fill paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 23-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
• For icing, in a small saucepan, melt butter over medium heat. Stir in brown sugar and milk; bring to a boil. Cool slightly. Beat in confectioners' sugar until smooth. Transfer to a small resealable plastic bag; cut a small hole in a corner of bag and drizzle over muffins. Yield: 6 muffins.

Tip: These can be made in about 12-14 standard size muffins. When doing this, decrease the baking time to 20-25 minutes.
This also makes one loaf of banana bread. Just grease and flour one loaf pan, and bake for 60 minutes at 350 degrees.
Tip: This recipe can be used to make one loaf of banana bread. Bake at 350 for 60 minutes.

Buttermilk Pound Cake

This was such a moist rich pound cake. I must for any Sunday dessert. I found it here on the taste of Home website. I also added a caramel icing to it, but you can just sprinkle powdered sugar on it too.

Ingredients

• 1 cup butter
• 3 cups sugar
• 4 eggs
• 3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• Confectioners' sugar, optional

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add alternately with the buttermilk and beat well. Stir in vanilla.
• Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 70 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired. Yield: 16-20 servings.

Butter Cream White Frosting

This is my own recipe I have made over the years. It is similar to the chocolate frosting. To me nothing compares to homemade frosting.

1/2 cup butter

12-16 ounces powered sugar

2-4 tablespoons milk

pinch of salt

2 teaspoons vanilla

1. Melt the butter in the microwave.
2. Pour melted butter into a bowl that has the powdered sugar in it.
3. Add salt, vanilla, and a tablespoon of the milk.
4. Beat together until smooth.
5. If it is too stiff, add more milk. If it is too runny add more powered sugar. 
6. Frost on cake or brownies. 

Home made Hot Cocoa Mix

I got this recipe from the Cookies and Milk Dessert Cook book which I recieved from the mothers milk bank. It was submitted by Caroll Marie Lee. I love this recipe because it is so easy to make. A must on cold winter days.

4 cups powdered milk

3/4 cup unsweetened baking cocoa

1 1/2 cups sugar

1/4 teaspoon salt

In a large mixing bowl, stir together all of the above ingredients. Store in an airtight container.  To prepare hot cocoa, add about 3 tablespoons of the mix to a mug of hot water. Makes 6 cups of mix, or 32 cups of hot cocoa.

Chocolate Frosting

When I was growing up, my sisters and I would take turns making the dessert. Usually Samantha would make the cake and I would make the frosting. I usually did it by feel and the look and textured of the frosting. It more often then not came out perfect. I hope it works for you.

1/2 cup butter
3 tablespoons cocoa
12-16 oz powered sugar
1-2 tablespoons milk
pinch of salt
2 teaspoons vanilla

1. Melt the butter in the microwave.
2. Mix the cocoa into the butter.
3. Pour melted butter cocoa into a bowl that has the powdered sugar in it.
4. Add salt, vanilla, and a tablespoon of the milk.
5. Beat together until smooth.
6. If it is too stiff, add more milk. If it is too runny add more powered sugar. 
7. Frost on cake or brownies. 

Brownies

      This is my all time favorite Brownie recipe. It was taken from a youth cook book submitted by my sister Lora Hubbard Sullivan. It was often made in the Hubbard household for our usual Sunday dessert.


2 cups sugar
1/4-1/2 cup cocoa depends on how much chocolate your in the mood for
1 teaspoon salt
1 cup melted butter
2 teaspoons vanilla
4 eggs
1/2 cup nuts
2 cups flour

1. Preheat oven to 375.
2. Mix together the sugar, salt and cocoa.
3. Mix in the melted butter vanilla and eggs.
4. Gradually add in the flour and nuts if desired.
5. Grease a 9x13 baking pan.
6. Spread batter evening in the pan.
7. Bake for about 25 minutes or until toothpick inserted in the center comes out clean.
8. Cool and add frosting or eat with out frosting. Either way they are good. 

Yankee Corn Muffins

bvgThese traditional corn muffins are perfect alongside the creamy casserole, but they really complement any meal. Topped with a little butter, fresh-from-the-oven treats like these never last too long around our house.—Barb Marshall, Pickerington, Ohio. A great pick from taste of Home web site.

Ingredients

• 1 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 egg
• 1 cup milk
• 1/4 cup canola oil
• Directions
  • In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat egg, milk and oil. Stir into the dry ingredients just until moistened.
  • Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 16-18 minutes or until a toothpick comes clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 9 muffins.
• 
  

Oatmeal Cranberry White Chocolate Chunk Cookies

These cookies were first introduced to me by my very talented sister Lora Sullivan. She made them as a dessert for General Conference October 2009. They were such a big hit, I just have to post them here to. Also courtesy of oceanspray. I made them later in the year and my mother in law Cheryl Tennant just loved them too. So enjoy





INGREDIENTS:

2/3 cup butter softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package Ocean Spray® Craisins® Original Dried Cranberries
2/3 cup white chocolate chunks or chips

DIRECTIONS:

Preheat oven to 375ºF.

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 8-12 minutes or until golden brown. Cool on wire rack.

Makes approximately 2 1/2 dozen cookies.

Walnut Raspberry Muffins

I got this recipe from one of my Mom's Taste of Home Magazines. My family loved them.

I love the taste of raspberries and walnuts in these muffins. Thanks taste of home.

Ingredients

• 2/3 cup cream cheese, softened
• 1/3 cup butter, softened
• 1-1/2 cups sugar
• 2 egg whites
• 1 egg
• 1/2 cup buttermilk
• 1-1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2 cups fresh or frozen raspberries
• 1/4 cup chopped walnuts

Directions

• In a large bowl, beat the cream cheese, butter and sugar until light and fluffy. Add the egg whites, egg, buttermilk and vanilla; mix well. Combine the flour, baking powder and baking soda; add to creamed mixture just until moistened. Fold in raspberries and walnuts.
• Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-24 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.

Black Forest Cookies

This was a big hit with the kids. Ken and I really enjoyed them too. I love anything with chocolate. Thanks verybestbaking

Ingredients

• 3/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels, divided
• 1/2 cup packed brown sugar
• 1/4 cup butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 6-ounce package OCEAN SPRAY® CRAISINS® Cherry Flavor Sweetened Dried Cranberries
• 1 cup pecans or walnuts, coarsely chopped

Directions

PREHEAT oven to 350° F. Grease baking sheets.

COMBINE flour and baking powder in small bowl. Microwave 3/4 cup morsels in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. Stir in brown sugar, butter, eggs and vanilla extract. Add flour mixture, mixing until combined. Stir in remaining morsels, sweetened dried cranberries and pecans. Drop by tablespoonfuls onto prepared baking sheets.

BAKE for 12 minutes or until cookies are puffed and set to the touch. For a firmer cookie, bake for 14 minutes. Let stand for 2 minutes; remove to wire racks to cool completely. Makes 30 cookies (2 1/2 dozen)

Cinnamon Muffins

I got this recipe from Lanor Neff Baily. A College roommate of mine. These muffins are great served with eggs and bacon. They even go well with any dinner item. They come together quickly and taste fantastic.











2 cups flour
2 teaspoon cinnamon
3 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cups oil
1 cup brown sugar
1 cup milk
1/2 chopped nuts(optional)

1. In a mixing bowl blend the eggs, oil, brown sugar, milk and nuts if desired.
2. In a separate mixing bowl, mix the flour, cinnamon, baking powder, and salt.
3. Gradually mix in the flour mixture to the liquid mixture.
4. Fill paper lined muffin cups about 2/3 full.
5. Bake at 375 for 20 minutes. Makes 18 muffins. 

Home made Bread

Ahhh!. Nothing smells or tastes better then homemade bread. This is the recipe my mom used for years while growing up. I started making it after I left home. My roommates at the time loved it.  And yes I made it by hand then, in the literal since too. Now I make it with a Bosch mixer.






1 cup powered milk
2 tablespoons salt
3 eggs or 3 tablespoons powdered eggs
1 cup sugar
3 Tablespoons yeast
14-16 cups flour
7 cups very warm close to hot water
1/3 cup melted butter
2/3 cup apple sauce

1. Mix 6 cups flour, sugar, salt powered milk, yeast, and dry eggs.
2. Slowly add in 7 cups water.
3. Mix in 4-5 cups flour.
4. Mix for about 5 minutes if using a mixer.
5. Mix in 2/3 cup apple sauce and 1/3 cup melted butter.
6. Mix for 3 more minutes.
7. Add in 4-5 cups flour.
8. Mix for about 5-7 minutes.
9. The dough should pull away from the sides of the bowl at this point.
10. Put dough into a large pan or bowl to rise for 30 minutes.
11. Lay on a greased counter top and knead dough to work out all the air bubbles.
12. Separate into 5 equal parts. Put into 9x5 inch bread pans that have been greased.
13. Let the dough raise in the bread pans for  15-20 minutes.
14. Bake in a preheated oven at 375. for 30 minutes. 
15. Take bread out of the pans and put them on a cooling rake to cool completely. Cut and enjoy. 

Now these are the direction for if you are making the bread in a Bosch or other type mixer. If you are making by hand, use less flour at the beginning to make in easier to mix. I have done it both ways, and the end result turns out the same. Yummy homemade bread. Now if you plan to make wheat bread, increase the yeast anywhere from 4-6 tablespoons. It really depends on the wheat to. Red Hard Wheat is more dense  I needed to add closer to 6 tablespoons and White hard Wheat really only needs between 4-5 tablespoons yeast. If you aren't used to using wheat in the bread, then slowly increase the white to wheat flour until your family is used to full 100% wheat bread. There is nothing like home made bread.

Also for another variation:
To make Cinnamon Raisin bread add 2 tablespoons Cinnamon and 2 cups raisins before adding the water.

Mexicali Chicken and Cheese Sandwiches

 This recipe came in the mail in one of the baby magazines I had at the time. I love to make this easy dinner when I want something quick and with out much prep work. To make it even faster, use two(12.5 oz) cans of already cooked chicken. Very good served with stemmed broccoli.






2/1/2 cups cooked shredded chicken breast
1/2 cup ketchup
1 teaspoon chili powder
1/2 cup cheese
1 can diced green chillies
1/4 cup water
5 Kaiser rolls split and toasted

1. In as sauce pan, combine chicken, chillies, water, Ketchup, and chill powder. Simmer for 5-10 minutes.
2. Place on rolls topped with cheese.
3. Broil in the oven until cheese is melted. 

Clam Chowder

Ingredients
3 cans clams
2 cups chopped celery
1 cup chopped onions
2 cups cubed potatoes
1/2 cup butter
1/2 cup flour
2 cups half and half
2 cups milk
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon sugar
Directions

1. Place cut up vegetables into a medium pot. Drain the clam juice over the vegetables.Add water to cover the vegetables if needed. Boil for 20-30 minutes or until they are done. 
2. In another pot, melt the butter and whisk  in the flour. Whisk in the cream and milk. Stir until their are no more lumps. 
3. Whisk in the salt, pepper, and sugar. Mix until it boils. Add the cream mixture to the vegetables. Mix in the clams just before serving.

Tomato Soup Spice Cake

I made this for my mother in law for her birthday cake. She loved it so much. It was so light and moist. You can't even tell there is Tomato soup in it. Yum. I got this recipe from allrecipes










Ingredients

• 2 cups all-purpose flour
• 1 1/3 cups sugar
• 4 teaspoons baking powder
• 1 1/2 teaspoons ground allspice
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 (10.75 ounce) can Campbell's® Condensed Tomato Soup
• 1/2 cup vegetable shortening
• 2 eggs
• 1/4 cup water
• Cream Cheese Frosting:
• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons milk
• 1 teaspoon vanilla
• 1 (16 ounce) package confectioners' sugar

Directions

1. Preheat oven to 350 degrees F. Grease 13x9 inch baking pan.
2. Mix flour, sugar, baking powder, allspice, baking soda, cinnamon and cloves in bowl. Add soup, shortening, eggs and water. Beat until mixed, using mixer at low speed. Beat 4 minutes, using high speed. Pour into prepared pan.
3. Bake 40 minutes or until done. Cool in pan on wire rack. Frost with Cream Cheese Frosting.
4. Cream Cheese Frosting: Combine the cream cheese, milk and vanilla in a medium bowl. Using a mixer at medium speed, beat until creamy. Slowly add the confectioners' sugar, mixing until smooth and of spreading consistency. (Add a little more milk if needed.) Makes 3 cups. 

Fresh Peach Pie

This recipe come from my Aunt Christine Johnson. I loved it so much that every fall I make this pie after getting fresh peaches to bottle. I always save enough out to make it.

1 package Vanilla wafers
1 cup sugar
1 teaspoon vanilla
10 fresh peaches
1/2 cup sugar
8 oz. cream cheese
2 tablespoons milk
1/4 cup butter melted
1 pint whipping cream
1 teaspoon vanilla

1. Place half the crumbs in a 9x13 baking pan.
2. Whip the cream cheese, 1 cup sugar, milk, 1 teaspoon vanilla, and butter until smooth.
3. Spoon over crumbs 
4. Put sliced peaches on top.
5. Mix whipping cream, 1/2 cup sugar, and 1/2 teaspoon vanilla.
6. Layer over peaches, sprinkle remaining crumbs on top, chill for 8 hours or over night. 

Now there is three ways you can make this. You can do exactly as written which is still good, you can put into two 9 inch pie pans, or you can buy two gram cracker crumb pie crusts in place of the wafers. I've done it either of these ways. The last option is the easiest. It also comes in handy when you plan to give it to a family and don't want to worry about getting the pan back. It also depends on how much of a hurry you are in. Either way you choose, the pie will turn out supper yummy. Enjoy.

Baked Ratatouille

The Disney Movie of the same name had me wondering what this dish really tasted like. So I found this recipe on Taste of Home. My family loved it. A great way to use fresh Vegetables from the garden. I didn't much care for the eggplant, so next time I will leave it out. So good. Hope you enjoy it.

Ingredients

• 4 bacon strips, cut into 2-inch pieces
• 1 cup sliced onion
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1/3 cup tomato paste
• 1/4 cup olive oil
• 1 large garlic clove, minced
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• 1 large eggplant (about 1-1/4 pounds), peeled and cubed
• 4 medium zucchini, sliced
• 1 large green pepper, cut into strips
• 8 to 12 ounces sliced Monterey Jack cheese

Directions

• In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. Stir in the tomatoes, tomato paste, oil, garlic, salt and Italian seasoning.
• Spread half into a greased 13-in. x 9-in. baking dish. Layer with half of the eggplant, zucchini, green pepper and cheese. Repeat layers. Bake, uncovered, at 375° for 50-55 minutes or until hot and bubbly. Yield: 8 servings. If your not a big fan of eggplant, just add more zucchini and leave out the eggplant. 

Milk Chocolate Bundt Cake

I was browsing through the Taste of Home web site when I came across this cake. I served it as one of the many desserts during our family dinner General Conference Sunday 2010. It was a big hit as there wasn't any left for me to take home that evening. Enjoy. We sure did. 

Ingredients

• 1 milk chocolate candy bar (7 ounces), broken into pieces
• 1/2 cup chocolate syrup
• 1 cup butter, softened
• 1-1/2 cups sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 2-3/4 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• Confectioners' sugar, optional

Directions

• In a heavy saucepan or in microwave, melt the candy bar with chocolate syrup; stir until smooth. Set aside to cool. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk.
• Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and cool completely. Dust with confectioners' sugar if desired. Yield: 12-14 servings. 11 points plus. 

Rhubarb Crunch

A classic Rhubarb dessert. I got the recipe from a cookies and milk cook book I received from the Mothers Milk Bank. This is a favorite during summer and fall when this is in season.  So delicious served with ice cream as shown in the picture. I have even chopped Rhubarb and put it in bags to put in the freezer to enjoy this dessert all year long.







Crust:
1 cup flour(white or wheat)
3/4 cup oatmeal
1 cup firmly packed brown sugar
1/2 cup butter softened

1 teaspoon cinnamon

Filling
4 cups rhubarb, finely diced

Glaze:
1 cup sugar
2 tablespoon cornstarch
1 cup water
1 teaspoon vanilla

1.  Preheat oven to 350 F. 
2. To prepare the crust, combine the flour, oatmeal, brown sugar, and cinnamon in a medium-sized bowl. Cut in the softened butter using a pasty blender or fork. Press half of the mixture into the bottom of a 9x9 inch baking pan. Spread the diced rhubarb evenly over the crust.
3. To prepare the glaze, combine all the ingredients in a medium saucepan. Cook over medium heat, stirring constantly, until the sugar dissolves and the glaze thickens, 2-3 minutes after the mixture begins to boil. Pour the glaze over the rhubarb. Sprinkle the remaining crust mixture over the glaze. Bake for about 60-70 minutes, or until the crust is golden brown. Serve with ice cream. 

source: Mother's Milk Bank Cookies and Milk cook book

Whole Wheat, Oatmeal, and Banana Pancakes

This pancake recipe is so yummy. We make it for our Saturday Morning Breakfast once in a while. Find it here

Ingredients

• 1 cup uncooked rolled oats
• 1 cup whole wheat flour
• 3/4 cup all-purpose flour
• 1/4 cup brown sugar
• 2 tablespoons dry milk powder
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 2 cups milk
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1 banana, 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 1-2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter. We also like to change it up a bit by adding 1/2 cup applesauce and 1 1/2 teaspoons of cinnamon instead of the banana. Yields about 18-22 pancakes.

Chicken Pasta Primavera

"This is a really easy skillet meal that comes together in just minutes. Chicken, vegetables and pasta coated in a creamy sauce. . . what could be better?" This is what Heather and Aaron Haws are quoted as saying about this dish. I got permission from them to put this here, on my blog. I would have to agree with them. It was delish.

2 cups uncooked spiral pastah
1 pound boneless skinless chicken breasts, cubed
2 garlic cloves, minced
2 tablespoons butter or margarine
1 package (16 ounces) frozen broccoli, cauliflower and carrots, thawed (sometimes called "California blend vegetables")
3/4 cup whipping cream
3/4 cup grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper

Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken and garlic in butter until chicken is no longer pink. Add the vegetables and cream; cook until vegetables are tender. Drain pasta. Add the pasta, Parmesan cheese, salt and pepper to the skillet. Cook and stir until heated through.
Yield: 4 servings.
source:  Quick Cooking Magazine

Stuffed Shells

This meal has been a family favorite for the last few years. It can be made with either fresh or a 32 ounce can of tomatoes.

16 Jumbo pasta shells
1 (15 ounce ) container fat-free ricotta cheese.
1/2 cup shredded mozzarella cheese
2 tablespoons low-fat buttermilk
1 large egg, beaten
1/4 cup chopped onion
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
3 garlic cloves peeled
1 medium white onion slices
6 yellow or red tomatoes, chopped
1 carrot, grated
1 tablespoon chopped fresh basil
pinch crushed red pepper

1. Cook shells according to package directions. Drain and rinse briefly under cold running water to stop the cooking.
2. Preheat the oven to 350F. Spray a 9x13 inch baking dish with nonstick spray. Mix together the ricotta, mozzarella, buttermilk, egg, onion, Italian seasoning, salt, and pepper; press in the garlic with a garlic press. Stuff 2 tablespoons of the mixture into each shell and set in the baking dish. 
3. Spray a nonstick skillet with nonstick spray and set over medium heat. Add the white onion and cook until golden brown, 10-12 minutes.   Add the tomatoes, carrots, basil, and crushed red pepper. Cook, stirring occasionally, until mixture becomes a thick sauce, 12-15 minutes. Pour over the shells and spread evenly. Cover with foil and bake until hot and bubbling, about 30 minutes. Servings size 4 shells. Serves 4.

source: WeightWatchers Meals in Minutes

Chocolate-Studded Dream Cookies

I found the recipe for these cookies at Walmart near their chocolate chips about 5 years ago. It soon became a family favorite. Sometimes the swirl chips are hard to find in which case I use any chips I am in the mood for. Peanutbutter chips makes it taste like a peanutbutter cup. They are so yummy. Everytime I make them, they disappear quick. Enjoy.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter or margarine, softened
• 2/3 cup granulated sugar
• 2/3 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® SWIRLED™ Semi-Sweet & Premier White Morsels, divided

Directions

PREHEAT oven to 325° F.

COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 1 cup morsels. Drop by well-rounded teaspoon onto ungreased baking sheets. Top with remaining morsels.

BAKE for 11 to 13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes 42 (3 1/2 dozen)

Homemade Pudding

 I found this recipe on  Taste of Home . It calls for very basic ingredients, which is one of the things I loved about it. Now I have tried making the chocolate version and the vanilla. The vanilla has a rich creamy flavor. The chocolate I really liked because I have searched for many years for a chocolate pudding that doesn't taste bitter or isn't too heavy on the chocolate. This pudding doesn't taste bitter at all. Just a creamy yummy chocolate taste. If you like chocolate milk, than you'll love this chocolate pudding. I also found it best to use real vanilla not the intimation vanilla.  Anyway, my family really loved it.




PUDDING MIX:

• 2-3/4 cups nonfat dry milk powder
• 1-1/2 cups sugar
• 3/4 cup cornstarch
• 1 teaspoon salt

PUDDING:

• 2-1/4 cups milk or water
• 1 egg, beaten
• 1 tablespoon butter
• 1-1/2 teaspoons vanilla extract

Directions

• Combine pudding mix ingredients; store in an airtight container. For pudding, combine 1-1/4 cups mix and milk in a 2-qt. saucepan. Bring to a boil over medium heat, stirring occasionally; boil for 1 minute. Remove from the heat. Stir a small amount into egg; return to pan. Cook and stir over medium heat for 2 minutes. Remove from the heat; add butter and vanilla. Mix well. Pour into dishes; cover and chill 2-3 hours. Yield: 4-5 servings (4 cups mix).
  
  For chocolate pudding: Add 3 tablespoons baking cocoa to 1-1/4 cups pudding mix before mixing with milk.