Curried Summer Squash Soup

Curried Summer Squash Soup

2 large yellow squash and/or zucchini, chopped
1 small onion, chopped
1 tsp. curry powder
salt & pepper
4 cups chicken broth
3 Tbls. vegetable oil


Heat oil over medium-high heat. Add squash, onion, and curry powder; season with salt and pepper. Cook until tender, 8–10 minutes. Add broth. Bring to a boil, reduce heat, and simmer until very tender, 25–30 minutes. Purée until smooth. Serve soup warm or chilled.

Optional:  Add cooked noodles (I used egg dumpling noodles) and chicken.  An entire bag of noodles and one rotisserie chicken was enough for making a quadruple batch of soup.

Carrie's Broccoli Salad

Broccoli Salad

9 cups fresh broccoli (about two heads)

1 cup shredded sharp cheddar cheese

1/3 cup red onion (I don't use this)

8-10 slices of bacon (add last)

Dressing:

1 cup mayo

3 T sugar

2 T vinegar

1/4 tsp. Salt and pepper

I make a batch and half of the dressing, otherwise it seems too dry. Other things you could add: raisins and sliced almonds!

Amish Friendship Bread

DO NOT refrigerate.  It's normal to rise, bubble & ferment.  Burp bag as needed to avoid explosion.

Day 1:  Do nothing.
Day 2-5:  Mush the bag.
Day 6:  Add to the bag:  1 cup flour, 1 cup sugar, 1 cup milk.  Mush the bag.
Day 7-9:  Mush the bag.
Day 10:  Follow the instructions below:

1) Put the entire contents of bag into a bowl.
2) Add 1.5 cup sugar and 1.5 cup milk.  Mix well.
3)  Measure 1 cup of batter into each of four 1-gallon ziplock bags.  Label with the date.  Keep a starter for yourself and give the other 3 bags to friends, along with a copy of the recipe.  (HINT:  You can also stick bag(s) of starter in the freezer.  When you remove from freezer, treat that as Day 1 on the instructions).  (ADDITIONAL HINT: You can remove one single cup of starter to keep for later and treat the rest as a double batch of starter so double the rest of the recipe, making 4 loaves instead of 2.)
4) Preheat oven to 325.
5) Add to remaining batter:

3 eggs
1 cup oil
2 tsp. cinnamon
1/2 cup milk
1 cup sugar
1/2 tsp. vanilla
1.5 tsp baking powder
1/2 tsp baking soda
2 cups flour
1 large (or 2 small) package instant vanilla pudding
1/2 tsp. salt

6) Grease 2 large loaf pans.
7) In a small bowl, mix together 1/2 cup sugar and 1.5 tsp cinnamon.  Dust the greased pan with half the mixture.
8) Pour the batter evenly into the 2 pans and sprinkle remaining sugar mixture over top.
9) Bake 1 hour.  Cool bread until it loosens evenly from the pan (10-15 minutes).

**If you keep a fresh starter for yourself, you will be baking every 10 days.

*** This recipe is extremely forgiving with a few days of wiggle room. If you forget to add ingredients on day five, no big deal. Put them in on day six or seven instead and then wait 4-7 days before baking. Going to be out of town on day 10? Bake it on day 9 or day 11 instead. 

Variations:

Lemon Poppy seed:  Eliminate cinnamon from original recipe, add 3 Tbls. poppy seeds & 2 small packages of lemon instant pudding.

Chocolate Banana Version 1:  Eliminate cinnamon from original recipe, add 1 small box chocolate & one small box banana instant pudding.

Chocolate Banana Version 2:  Eliminate cinnamon from original recipe, add  2 small packages of banana instant pudding and 1/2 - 1 cup mini chocolate chips.

Pistachio:  Eliminate cinnamon from original recipe, add 1/2-1 cup chopped pistachios & 2 small packages of pistachio instant pudding.

German Chocolate Cake & Coconut Pecan Frosting

German Chocolate Cake

1 pkg. (4 oz) Baker's German Sweet Chocolate
3/4 c. butter
1.5 c. sugar
3 eggs
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1/4 tsp. salt
1 c. buttermilk

Heat over to 350.  Microwave chocolate & butter on high 2 minutes or until butter is melted.  Stir until chocolate is completely melted.  Add sugar, beat with mixer until well blended.  Add eggs and mix well.  Blend in vanilla.  Combine 1/2 c. flour, baking soda & salt.  Add to mixture, mix well.  Add remaining flour alternating with buttermilk.

13x9 inch pan for 50 minutes.
24 cupcakes for 25-30 minutes.


Coconut Pecan Frosting

4 egg yolks
12 oz. evaporated milk
1.5 tsp. vanilla
1.5 c. sugar
3/4 c. butter
7 oz. Angel Flake coconut (2 and 2/3 cups)
1.5 c. chopped pecans

Beat egg yolks, milk and vanilla in large saucepan with whisk until well blended.  Add sugar & butter.  Cook on medium heat 12 minutes or until thick and golden brown, stirring constantly.  Remove from heat, add coconuts & pecans, mixing well.  Cool and spread.

White Chocolate Chip Cookies

White Chocolate Chip Cookies

1 c. softened butter
1.5 c. sugar
1 c. packed brown sugar
2 room temperature eggs
1.5 tsp vanilla extract
3 c. flour
1/2 tsp. baking soda
1 tsp. salt
2 c. (1 bag) Ghiradelli white chocolate chips
1/3 c. cocoa powder

Preheat oven to 350.  Cream butter and sugars until fluffy (about 3 minutes).  Add vanilla and eggs, one at a time, and beat well.  Blend in mixture of flour, cocoa powder, baking soda & salt.  Stir in white chocolate chips.  Baked for 10-12 minutes.

Monster Cookies

Monster Cookies

 

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Big, chewy peanut butter cookies loaded with sweet chocolate chips, M&M candies, and oats!

Author: Liz Fourez

Recipe type: Dessert

Ingredients

• ½ cup unsalted butter, room temperature
• 1 cup brown sugar
• ½ cup creamy peanut butter
• 1 large egg
• 2 teaspoons vanilla
• ¾ cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cornstarch
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• 1½ cups old-fashioned oats
• 1 cup semi-sweet chocolate chips
• 1 cup M&M candies

Instructions

1. Preheat oven to 350ºF and line baking sheets with parchment paper. In a large bowl, cream together the butter, brown sugar, and peanut butter with a hand or stand mixer until light and fluffy, about 3-4 minutes. Mix in the egg and vanilla, scraping down the sides of the bowl as needed.
2. In a separate bowl, add the flour, baking soda, cornstarch, baking powder, and salt and whisk to combine. With the mixer on low speed, slowly add the flour mixture to the wet ingredients and mix until just combined. Stir in the oats, chocolate chips, and M&M candies by hand.
3. Measure out ¼ cup balls of dough (ice cream scoop) and place them on the baking sheets. Bake the cookies for 11-13 minutes until the edges are just starting to brown and the top still looks slightly undercooked. Remove from the oven and cool for 5 minutes on the baking sheet before moving them to a wire rack to cool completely.

Rhubarb Crisp

Rhubarb Crisp

6 c. diced rhubarb
1.5 c. sugar
6 T. flour
1 c. brown sugar
1 c. oatmeal
3/4 c. flour
1 tsp. cinnamon
1/2 c. melted butter

Combine rhubarb with sugar & 6 T. flour.  (I shake it in a Ziplock bag until covered).  Place in a 9x13 pan.  Combine the remaining ingredients and sprinkle over rhubarb.  Bake at 375 degrees for 40-45 minutes.


Variation:  Sprinkle 3/4 c. raisins over rhubarb before adding crumbs.

Spicy Sausage Dip

-1 lb. Spicy Breakfast Sausage, crumbled/browned/drained
-2 bricks Cream Cheese
-1 can Rotel

Brown and drain the sausage, mix together with softened cream cheese and Rotel.  Let sit in fridge overnight.  Serve warm and with tostitos.

Butterscotch Confetti aka Canadian Crack

INGREDIENTSNutrition

SERVINGS 12UNITS US

• 1cup butterscotch chips
• 1⁄2cup peanut butter
• 1⁄4cup hard butter
• 8ounces coloured mini marshmallows

DIRECTIONS

1. Heat the butterscotch chips, peanut butter, and butter.
2. Stir until smooth. Watch it; peanut butter burns quickly!
3. Cool a wee bit.
4. Stir in marshmallows.
5. Pat into a greased 8x8-inch pan and chill.
6. Cut into squares.

Pound Cake

1 pound butter, softened 

3 cups sugar 

6 large eggs 

4 cups all-purpose flour 

3/4 cup milk 

1 teaspoon almond extract

1 teaspoon vanilla extract 

Beat butter at medium speed with an electric mixer until creamy. (The butter will become a lighter yellow color; this is an important step, as the job of the mixer is to incorporate air into the butter so the cake will rise. It will take 1 to 7 minutes, depending on the power of your mixer.) Gradually add sugar, beating at medium speed until light and fluffy. (Again, the times will vary, and butter will turn to a fluffy white.) Add eggs, 1 at a time, beating just until yellow yolk disappears.

Add flour to creamed mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. (The batter should be smooth and bits of flour should be well incorporated; to rid batter of lumps, stir gently with a rubber spatula.) Stir in extracts.

Pour into a greased and floured 10-inch tube pan. (Use vegetable shortening or butter to grease the pan, getting every nook and cranny covered. Sprinkle a light coating of flour over the greased surface.)

Bake at 300° for 1 hour and 40 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on a wire rack.


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Almond Glaze

• 2 cups confectioners' sugar
• 2 Tablespoons milk

• 1 Tablespoon almond extract

Birthday Cheesecake Dip

Cheesecake Cake Batter Dip 

Ingredients:
8 oz package of cream cheese, room temperature
½ cup sour cream
½ cup white cake mix
1 cup powdered sugar
1 tsp vanilla extract
¼ cup sprinkles
Graham Crackers for dipping

Instructions:
Place cream cheese in your mixing bowl and beat on medium high speed for 3 minutes, or until it becomes light and whipped.
Bring speed down to medium and add the sour cream and vanilla, mix until incorporated. Slowly add the powdered sugar and cake mix to the bowl and mix until combined. Scrape the sides of the bowl with a rubber spatula and then gently fold in the sprinkles.
Serve cold with graham crackers, pretzels, or fresh fruit slices. Enjoy

Christen's Spinach Artichoke Dip

20 oz frozen spinach, thawed
2 cans artichoke hearts, quartered 
1 jar of alfredo sauce  - either garlic flavored or as many cloves of roasted garlic as you like
2 cups mozzarella, shredded
1/2 to 3/4 cup grated parmesan cheese (more=thicker dip)
1 oz softened cream cheese

Mix first 5 ingredients together, then dot with cream cheese. Bake at 350 for 30-45 minutes. I usually stir once to incorporate the cream cheese throughout. Serve with tortilla chips.

Lemon-Orange Orange Roughy

• 1 tablespoon olive oil
• 4 (4 ounce) fillets orange roughy
• 1 orange, juiced

• 1 lemon, juiced
• 1/2 teaspoon lemon pepper
  
  

1. Heat oil in a large skillet over medium-high heat. Arrange fillets in the skillet, and drizzle with orange juice and lemon juice. Sprinkle with lemon pepper. Cook for 5 minutes, or until fish is easily flaked with a fork.

Red Velvet Puppy Chow

Ingredients

5 C. Rice Chex cereal

3/4 C. white chocolate melts or chips

1/4 C. chocolate melts or chips

2 oz cream cheese, room temp

1 1/2 Tbsp. milk

1 C. Red Velvet Cake mix

1/2 C. powdered sugar

Valentines colored M&M's or other candies

Heart sprinkles for extra decoration and cute-ness

Directions

1. Measure out Rice Chex cereal and place into a large bowl.

2. Place cake mix and powdered sugar into a large plastic bag or tupperware with a lid.

3. Melt chocolates together in the microwave or on the stove top. Careful not to burn and stir until smooth.

4. Stir in cream cheese and milk (the chocolate will get thicker, but it's okay)

5. Pour chocolate over Rice Chex cereal and stir until coated.

6. Dump cereal into the bag or tupperware with powdered sugar and cake mix. Shake, shake, shake until coated.

7. Dump onto a cookie sheet and let cool.

8. Mix with extra colorful candies and serve!

NOTE: Because of the cream cheese, keep in the fridge if you won't be eating them that day. You can also omit the cream cheese all together if you wish...if you do that, you don't need the milk either!

Trout

• Kosher salt
• Lemon pepper
• Garlic powder
• Onion powder
• 1 ounce fresh dill weed sprigs
• olive oil
• Sweet Hungarian paprika
  
  bake at 375 for 25ish minutes

Best Pork Chops Ever

2 tablespoons butter
1 tablespoon oil
1 boneless rib end pork loin roast, cut into 6 generous 1-inch thick chops, each chop pressed lightly with fingertips to flatten
Salt and ground black pepper
1/4 cup flour measured into a pie plate or other shallow pan

Directions
Heat the butter and oil in an 11 to 12-inch skillet over low heat. While the pan is heating, sprinkle the chops on both sides with salt and pepper, then dredge them in flour.

A couple of minutes before sauteing, increase the heat to medium-high. When the butter stops foaming and starts to smell nutty brown, arrange the chops in the skillet. Cook, turning only once, until they are a rich golden brown, about 3 minutes per side. Remove from skillet.

Hungarian Mushroom Soup

Hungarian Mushroom Soup

Ingredients:

2 cups onion, chopped

4 tablespoons butter, divided

12-16 ounces fresh mushrooms, sliced 

1 tablespoon tamari (can substitute soy sauce)

1 tablespoon Hungarian paprika

2 teaspoons dried dill weed

2 cups chicken stock or water, divided 

3 tablespoons flour

1 cup milk

2 teaspoons lemon juice (I like fresh lemon)

1 teaspoon salt

1/2 cup sour cream

Freshly ground pepper to taste

In a Dutch oven or small soup pot sauté onion in 2 tablespoons of the butter until onions are clear. Next add mushrooms, tamari, paprika, dill weed and 1/2 cup of chicken stock. Cover and simmer for 15 minutes.

Meanwhile, make a Bechamel. In small sauce pan melt 2 tablespoons butter. Whisk in 3 tablespoons flour and cook for several minutes. Next add milk. Cook, stirring frequently for about 5 minutes until mixture thickens. Stir into mushroom mixture and add remaining 1 1/2 cups of chicken stock. Cover and simmer for 15 more minutes.

Just before serving add lemon juice, sour cream, salt and pepper. (Note: Soup should only be gently heated once sour cream has been added, do not boil after this point).

Mexican Corn

Grill corn on the cob (or fry up in skillet) and slather the stuff right on the corn. 

Corn

Cojita cheese

Mayo

Lime

Chili pepper

Cilantro and/or green onions are both good options.

Serve cold.

Chocolate Fudge Buttercream Frosting

5 1/3 c. powdered sugar
2/3 c. cocoa powder
2/3 c. butter (10.5 Tbls.)
1/2 c. milk

Whip to appropriate texture.

Sugar Cookies

1.5 cups softened butter
3 cups sugar
2 tsp. vanilla
4 eggs
5 cups all purpose flour
2 tsp. baking powder
1 tsp. salt

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.

Monkey Squares from Janae

Monkey Squares

Ingredients

Banana Bread Bars:
• 1 ½ cups sugar
• 1 cup sour cream
• ½ cup butter, softened
• 2 eggs
• 1 ¾ cups (3 or 4) ripe bananas, mashed
• 2 teaspoons vanilla
• 2 cups flour
• 1 teaspoon baking soda
• ¾ teaspoon salt
• ½ cup chopped walnuts (optional)
Browned Butter Frosting:
• ½ cup butter
• 4 cups powdered sugar
• 1 ½ teaspoons vanilla
• about 3 tablespoons milk or half and half

Instructions

1. Heat oven to 375 degrees. Grease and flour 10x15 jelly roll pan or line with parchment paper (for thicker bars use a 9x13 pan). Beat first four ingredients until creamy. Blend in bananas and vanilla for one minute. Add dry ingredients and blend for one minute. Stir in nuts and spread in pan. Bake 20 to 25 minutes until golden brown. Cool slighty until warm but not hot and frost with Browned Butter Frosting (recipe below).
2. For the Browned Butter Frosting: Heat butter in saucepan over medium heat past the melting point until it is boiling and a delicate brown. Remove from the heat and immediately add the remaining ingredients. This should be thicker than a glaze and thinner than frosting. Using a spatula smooth over the top of the Monkey Squares immediately. The frosting will be easier to spread once it's on the warm bread.

Banana Bread

1 c. sugar
1 stick room temp butter
2 large eggs
3 ripe bananas
1 Tb. milk
1 tsp. ground cinnamon
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt

Preheat oven to 325 and grease loaf pan.

Cream sugar and butter until light and fluffy.  Add eggs one at a time, beating well after each addition.

In small bowl, mash bananas with a fork.  Mix in milk and cinnamon.

In another bowl, mix flour, baking soda, baking powder and salt.

Add the banana mixture to the creamed mixture and stir until combined.  Add dry ingredients, mixing just until flour disappears.

Pour batter into prepared pan and bake 60-70 minutes.  

Pineapple Chili

ingredients

• 1
  pound ground pork or beef
• 1
  16 ounce jar pineapple salsa
• 1
  15 ounce can red kidney beans, rinsed and drained
• 1
  8 ounce can tomato sauce
• 1
  tablespoon chili powder
• Pineapple slices (optional)
  
  
  
  
  
  
  
  
  directions

  1.In 3-quart saucepan brown pork; drain. Stir in salsa, beans, tomato sauce, and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Serve with pineapple slices.

  
  

  
  

  
  

  Test Kitchen Tip:

  • If you can't located pineapple salsa, use regular salsa and add 1/3 to 1/2 cup crushed pineapple.