Raspberry Pie

4 cups raspberries
1 cup sugar
2 1/2 tablespoons tapioca
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
4 teaspoons butter
1 tablespoon half 'n half
2 perpared pie crusts

Mix raspberries, sugar, tapioca, lemon juice, cinnamon and salt until berries are well covered.
Pour into uncooked pie shell. Dot with butter. Top with uncooked crust. Make slits in the top crust and brush with cream. Bake in a preheated 425 oven for 15 minutes, then lower to 375 for 25 minutes.

Crust: (must double recipe for top and bottom)
1 cup flour
1/2 teaspoon salt
1/3 cup oil
2 tablespoons COLD water

Sift flour and salt; add oil and mix. Add ice water and handle very little. Roll between waxed paper. For a pre-baked crust, bake at 400 for about 15 minutes, checking the last few minutes for doneness.

Pan Chocolate Chip Cookies

2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla
2 eggs
1 12-ounce bag chocolate chips

Combine flour, soda and salt. Set aside. Combine butter and sugars, mixing well. Add vanilla and eggs, beating well after each egg. Add dry ingredients and mix well. Stir in chocolate chips. Spread mixture in a 10" x 15" sheet pan (slightly greased). Bake at 375 for 20 minutes.

Mustard Sauce

1/2 cup tomato soup

1/2 cup mustard

1/2 cup sugar

1/2 cup vinegar

3 egg yolks

1/2 cup butter or margarine

Mix all ingredients together, making sure that egg yolks are well mixed before adding to mixture, and the butter is added last. Microwave for about 3 minutes. Goes great with ham.

Cheesy Cauliflower

1 head cauliflower

1/4 teaspoon minced onion (opt.)

1 tablespoon mustard

1/2 cup cheese

1/2 cup mayonaise

Steam cauliflower head. (Can place in microwave with 1-2 inches of water in bottom of a microwave safe bowl for 7-8 minutes on high power.) In a separate bowl, combine mustard, mayo, and onion. Place mixture on top, then place shredded cheese on top and melt in microwave for 30 seconds.

Chicken Ham Rolls

6 slices ham

1/4 cup butter

2 tablespoons parsley

1/8 teaspoon pepper

1 cup saltine crackers (crushed)

1/4 cup water

1 egg

1 1/2 cup shredded chicken

1/2 pound cheese

Mix up all ingredients except for ham. Roll up the mixture inside the ham, and place in a shallow baking pan. Cover with tin foil. Bake at 350 degrees for 20-25 minutes, removing foil for the last 5 minutes.

Lemon Butter Chicken

The ingredients are incredibly simple, but left to marinate for a few hours, this chicken is some of the most flavorful I've had!

Ingredients

1 stick margarine

3 tablespoons vegetable oil

3 tablespoons lemon juice

3/4 teaspoon salt

Melt all ingredients together and marinate chicken. Grill or bake.

Penne with Tomatoes, Eggplant, and Mozzarella

from Real Simple

Total Time: 30 minutes

1/2 pound penne

1/4 cup olive oil

1 medium eggplant (about 1 1/4 pounds), cut into 1/2-inch pieces

1/2 pound cherry tomatoes, halved

2 cloves garlic, sliced

1/4 teaspoon crushed red pepper

Kosher salt and black pepper

1/2 pound fresh mozzarella, cut into 1/2-inch pieces

1/4 cup torn fresh mint leaves

Cook the pasta according to the package directions. Reserve 1/4 cup of the cooking water, drain the pasta, and return it to the pot.

Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the eggplant and cook, tossing occasionally, until golden brown and tender, 8 to 10 minutes. Add the tomatoes, garlic, red pepper, 3/4 teaspoon salt, and 1/4 teaspoon black pepper and cook, tossing, until the tomatoes soften, 2 to 3 minutes more.

Add the tomato mixture to the pasta, along with the mozzarella and reserved cooking water, and toss to combine. Sprinkle with the mint. Serves 4.

Suddenly Dinner

1 box Suddenly Salad, any flavor except Chipotle

1/2 cup mayonaisse

6 to 8 strips of bacon

1 to 2 chicken breasts, cooked and shredded

1 red pepper, chopped

spinach

Prepare pasta salad as directed, but do not rinse with cold water. Meanwhile, cook bacon and remove from pan along with excess drippings. Saute' red peppers in the bacon pan and cut bacon into bite-size pieces. Mix together pasta, dressing, and the remaining ingredients and serve warm. Serves 4 to 6.

Beef burritos

As a warning, this is one I kind of made up, recalling something my mom used to make. I like to adjust the recipe to may feelings that day, so feel free to add spices that you like.

Ingredients:
Beef Chuck Roast ~ 2# (will serve 4-6 people)
Garlic Salt
Cumin
Chili Powder
Onion, sliced into half rings
Black beans
Green Chile (optional)
Potatoes, the frozen cubed kind (or o'brien, which has a few extra ingredients)

Season the chuck roast* with garlic salt (~1 tsp per side), cumin (~1/2-1 tsp per side), and chili powder (~1/2 tsp per side). You can also add other spices you like, such as oregano, real garlic, cayenne, etc. Slice onion into thin half rings. Place meat and onion in slow cooker (crock pot) on low for ~6-8 hours or until the meat is easy to shred. Remove meat and shred and place back in slow cooker.

*Any cut of meat will generally work, such as round or rump roast. Use a cheap cut of meat because the slow cooker will allow for the tougher stuff to be broken down and shredding the meat makes it plenty tender.

Drain can of black beans and add. Add a small can of green chiles or fresh roasted chiles as desired. If you have access to Bueno's green chile sauce (usually in the frozen section), it is really good. Sautee potatoes (~1 cup) in 1 Tbls butter until golden brown. Add to slow cooker. Mix and season to taste.

Serve on warm tortillas with your choice of toppings: sour cream, cheese, guacamole, lettuce, tomatoes, salsa, etc.

Baked Beans

Dice and Saute:
1 medium onion
1 green pepper
2 pieces celery
1 slice ham
When tender add:
1 cup ketchup
1 cup brown sugar
2 teaspoons prepared mustard
1/2 teaspoon worcestershire sauce
salt and pepper
Add:
60 ounces canned baked beans, liquid at top skimmed off
1 cup grated cheese

Mix in a large slow cooker and cook on low for approximately four hours, stirring occasionally.

Beef Brisket Marinade

1 small onion, chopped

2 tablespoons liquid smoke

½ cup Worcestershire sauce

2 tablespoons soy sauce

½ teaspoon ground red pepper

½ cup butter

½ cup ketchup

½ cup red wine vinegar

1 teaspoon dried mustard

Cut brisket into ½ inch strips leaving about an inch at the bottom, allowing for more of the meat to be marinated. [Don’t cut off the fat as it will easily fall off once it’s cooked.] Combine onion, liquid smoke, Worcestershire sauce, soy sauce and red pepper in a gallon-size bag. Add meat and marinate for up to two days. Once marinated, take out the meat and pour marinade into a pan. Add the remaining four ingredients and boil. Reduce sauce to approximately ½ cup and use to baste. Cook meat in a disposable casserole pan on the grill for 1 to hour on medium, basting the meat periodically and turning it over halfway through. Place brisket directly on the grill for the last 10 minutes.

Phoebe's Mexican Rice

1 cup rice
1 tablespoon oil
1-3 green onions
1 clove garlic, chopped
2 cubes chicken bullion
Salt, to taste

Heat oil in large skillet or wok. Start boiling 2 cups water. Add rice and cook over medium heat, stirring frequently until golden brown. Add green onions and garlic, cook for a couple of minutes to bring out flavors. Add 1 cup cold water along with bullion and salt.

When liquid is nearly gone, add boiling water and simmer, covered, until rice is done.

Makes enough for about 6 people.

Triple Chocolate Bundt Cake

1 box devils food cake mix
1 box instant chocolate pudding

1 cup sour cream
1/2 cup warm water
1/2 cup cooking oil
4 eggs
1 bag (2 cups) chocolate chips
Powdered sugar (optional)

Preheat oven to 350. In large bowl, combine all ingredients except chocolate chips and powdered sugar. Beat 4 minutes. Fold in chocolate chips. Bake in greased and floured (or try greased and powdered sugared) 12-cup Bundt pan for 50 minutes. Turn out on wire rack or serving plate to complete cooling. Sprinkle with powdered sugar if desired.

Mock Lasagna

6 ounces egg noodles, cooked (al dente) and drained
8 ounces lean ground beef, cooked and drained
4 ounces cream cheese
1/2 cup sour cream
1/2 cup cottage cheese
26 ounces spaghetti sauce

Mix softened cream cheese, sour cream, and cottage cheese in one bowl. Add spaghetti sauce to ground beef and combine. In 3 quart crockpot put a little sauce in the bottom. Then layer noodles, cream cheese, and meat sauce twice. Cover and cook on low for 3-4 hours. Sprinkle with Parmesan cheese and serve.

Farmgirl's Lower-Fat Pesto

1/2 cup (about 2.25 oz.) raw or roasted almonds or cashews
3-6 large garlic cloves, peeled
4 ounces (about 4 cups packed) fresh basil leaves
1/2 cup pecorino romano cheese, finely grated
10 ounces (about 3 small) fresh tomatoes, any kind, quartered
1/2 teaspoon salt
6 tablespoons extra-virgin olive oil, or more if desired

If using raw nuts, spread them on a baking sheet or piece of aluminum foil and place in a 350 degree oven (or toaster oven) for 8 to 10 minutes.

Process the nuts and garlic in a food processor until finely chopped. Add the basil, pecorino romano, tomatoes and salt and process until thoroughly combined and the consistency you like.

With the food processor running, drizzle in the olive oil through the chute. Add more salt to taste if necessary and more olive oil if desired.

This pesto will keep several days in the fridge, or you can freeze it. Cover the top with a thin layer of olive oil to keep it from discoloring, or pour into an ice cube tray to freeze, then transfer pesto cubes to a heavy-duty freezer bag.

Makes approximately 1 1/2 cups.

Homemade Pasta Sauce

Recipe based on Christensen's Christmas Lasagna
7 cloves garlic, minced
1 #10 can (106 ounces) tomato sauce
4 cups tomato paste (from #10 can - 111 ounces)
7 (28 ounce) cans diced tomatoes, slightly drained (optional)
1 3/4 teaspoons chili powder
2 tablespoons + 1 teaspoon salt
1/4 cup + 3 tablespoons basil
1 tablespoon + 1/2 teaspoon oregano
1 3/4 teaspoons paprika
1 tablespoon + 1/2 teaspoon pepper
1/4 cup + 3 tablespoons parsley

Mix and heat ingredients in a large pot. Simmer for 30 minutes. This recipe is enough for 7 pounds of meat and 7 pounds of pasta. Measure 20 ounces of sauce (about 2 1/4 cups) in each freezer bag to store. The can of tomato paste is 12 cups total. Divide the remaining 8 cups of paste into two freezer bags for future batches of sauce.

Grandma Andrus' Orange Rolls

Note: Grandma's verbal instructions are in italics.
3 eggs
1/2 cup sugar
1/2 cup oil
2 teaspoons salt
2 cups hot water
5-6 cups flour
1 tablespoon yeast

Glaze:
1/2 cube butter + 2 tablespoons margarine (Keeps butter from separating.)
1/2 cup sugar
Grated rind from 2 oranges

In a glass or metal bowl, dissolve yeast and sugar in warm water. In a large mixing bowl, beat eggs, sugar, oil, and salt. Add the bubbly yeast mixture, then mix in 3 cups flour. If using SAF yeast, mix it with 1 cup of the flour before adding to the liquid mixture.

Add remainder of flour (2-3 cups). Dough should be sticky and not as stiff as bread dough.

Put in covered greased bowl and let rise 1 hour. Punch down and refrigerate overnight, covered.

When ready to roll out (about 2 hours before serving) roll into one large rectangle. Brush with glaze and cut in half the length of the dough. roll as you would cinnamon rolls and cut each half into 18 slices. Put in greased muffin pans. Cover with light towel and rise until double in bulk (about an hour).

Bake at 400 for 8-10 minutes.

Favorite Fettuccini Alfredo

8 ounces dry fettuccini
4 1/2 tablespoons butter
2 1/2 tablespoons flour
2 cups milk (we use skim)
1-2 cloves garlic, minced
5 drops Tobasco
1/2 cup grated Parmesan

Cook pasta in a large pot of boiling salted water, according to directions.

Meanwhile, get your ingredients out. You'll definitely want to have the flour and milk measured and ready to add.

Melt butter in a saucepan or saute pan with high sides. Stir in flour and cook until flour is browned, but do not let it burn. Wisk in milk, garlic and Tobasco; stir until thickened. Stir in Parmesan.

Drain fettuccini. Serve sauce over pasta.

Makes 4 servings.

We like to add sliced mushrooms, cooked shrimp, or a sliced grilled chicken breast to make it a little more filling.

Pork Rub

1/2 tablespoon salt
1/2 tablespoon cumin
1/2 tablespoon black pepper
1/2 tablespoon ground ginger
1/2 tablespoon chili powder
1 tablespoon paprika

Rub on pork roast, making sure entire surface is covered. Cook as desired.

Homemade Oreo Cookies

2/3 cup shortening
2 eggs
1 box Devils Food Cake Mix (other flavors work too)
Cream cheese frosting

Preheat oven to 350. Mix first three ingredients with beaters, mixture will form into one big ball. Roll into balls and place on cookie sheets. Bake 8 minutes (cookies should look slightly doughy). Once cooled, frost with cream cheese frosting (add food coloring for a holiday look) and make into sandwiches.

Cranberry and Orange Oatmeal

1 cup steel cut oats
1 cup Craisins
2 teaspoons finely shredded orange peel
1/8 teaspoon salt
1/4 teaspoon cinnamon
Dash nutmeg
1 teaspoon vanilla
2 cups milk
2 tablespoons butter
1 tablespoon sugar
1/4 cup almonds, toasted and chopped

In a nonmetal bowl, combine steel cut oats, Craisins, orange peel, salt, cinnamon, nutmeg, and vanilla. Stir in milk. Cover and chill for 8 to 24 hours.

To serve, transfer to a medium saucepan. Heat just to boiling; reduce heat. Simmer uncovered for 5 minutes or until oatmeal is done, stirring occasionally. Remove from heat. Stir in butter until melted. At this point you may want to add additional milk to make it the desired consistency. Spoon into four bowls; sprinkle with sugar and nuts.

Makes 4 servings.

Firehouse Chicken Parmesan

Recipe from the Ogden City (Utah) Fire Department

1 or 2 eggs
1 cup Italian breadcrumbs
Salt
Pepper
Garlic powder
4 boneless skinless chicken breasts
2 tablespoons butter
1-2 tablespoons olive oil
1 jar marinara sauce
Mushrooms
Parmesan cheese
Mozzarella cheese
Fettuccine noodles
Parsley

Beat eggs together in a pie pan. Combine breadcrumbs, salt, pepper and garlic powder in another pie pan. Butterfly the chicken breasts. Dip chicken into egg, then into crumb mixture. Heat butter and olive oil in large skillet. Cook chicken just until both sides are brown.

Lightly coat a 9x13" Pyrex with marinara sauce. Place the browned chicken in pan and cover with marinara (leaving enough to put on fettuccine). Top with mushrooms and Parmesan. Bake at 325 for 40 minutes.

Cook fettuccine accourding to package directions. Top with remaining marinara. Add mozzarella to chicken and melt, about 5 minutes. Top with parsley and enjoy!

Cocoa with Cinnamon Cream

From Riley's Highlights High Five magazine.

2/3 cup heavy cream
2 tablespoons sugar
1/2 teaspoon cinnamon
2 cups milk
2/3 cup mini chocolate chips (or 3/4 cup regular chocolate chips)
3 cinnamon sticks (optional)

To make the cinnamon cream, put heavy cream, sugar, and cinnamon into a jar or other well-sealed container. Cover tightly. Shake the container until the cream looks like whipped cream.

Adult: Heat milk over low heat for 5 minutes.

Add chocolate chips and a pinch of cinnamon. Stir until the chocolate melts.

Pour the cocoa into small mugs. Top with cinnamon cream. Add a cinnamon stick, and stir.