Orange Frosted Sugar Cookies

1 cup butter softened

1 cup vegetable oil

1 cup sugar

1 cup powdered sugar

2 eggs

2 tsp vanilla extract

zest of one orange

4 1/2 cups flour

1 tsp baking soda

1 tsp cream of tartar

For icing:

1 large orange zested

1 large orange squeeze for juice

4 T butter melted

4 cups powdered sugar

Beat the butter, oil, and sugars until combined.

Beat in eggs, vanilla, and orange zest.

In a separate bowl, whisk together flour, baking soda, and cream of tartar.

Add dry mixture (1/2 cup at a time) to the butter mixture, beating until combined. Don't overmix.

Use baking sheets with parchment paper and drop dough by spoonful. 

Bake at 375 for 8-11 minutes, or until edges are lightly browned.

Cool on wire racks.

Icing:

Whisk together all ingredients until smooth. Add more powdered sugar, as needed. Icing should be spreadable but not runny.

Spread over cookies. Set frosting for 15 minutes. 

Adapted from Amish Orange cookies 

Haileys favorite cookies

1 1/2 cup melted butter
1 cup white sugar
2 cups brown sugar
Cream together, then add
2 eggs plus 2 egg yolks
1 T vanilla
Mix in
1 tsp salt
1 tsp baking soda
4 cups flour
1 package milk chocolate chips
Bake 10-12 min at 350 degrees

Best Chocolate Cake (Mayo) From Hellmans

3 cups flour
1 1/2 cups sugar
1/3 cup cocoa
2 1/4 tsp baking powder
1 1/2 tsp baking soda
1 1/2 cups Mayonnaise
1 1/2 cups Water
1 1/2 tsp Vanilla Extract

This is typically done as a layered cake.  Grease 2 9 inch round pans line bottoms with wax paper if desired.  In mixing bowl sift dry ingredients.  Stir in Mayonnaise, gradually stir in water and vanilla until well blended.  Pour into pans.  Bake at 350 for about 30 minutes.  Cool.  Remove from pan and frost with Chocolate frosting.  Very moist cake, the Mayonnaise replaces the oil and eggs (that is what Mayo is after all).

Mexican Quinoa

• 1 pound ground turkey (or ground beef) 
• 1/2 sweet onion, diced
• 3 cloves garlic, pressed
• 1 cup quinoa, rinsed well
• 1 envelope taco seasoning
• 1 can Ro-Tel, juice included (or other brand diced tomatoes with green chilies)
• chicken stock (enough to make two cups when combined with the tomatoes)
• 1 can black beans, drained and rinsed
• 1 cup frozen corn
• Salt and Pepper to taste
• Serve with corn chips

Instructions

1. Over medium heat, saute the turkey/beef and onion in 2 tablespoons oil
2. Toss in the garlic and continue to saute for another minute
3. Add the quinoa and stir together with the turkey/onion mixture
4. Add in the taco seasoning and saute for 30 seconds
5. Pour in the Ro-Tel and chicken stock mixture
6. Add the black beans and the frozen corn
7. Give it a stir and lock the top on the pressure cooker
8. Bring to high pressure for 8 minutes
9. When time is up, remove from heat (if electronic make sure it is turned off or unplugged)
10. Let pressure come down on its own for ten minutes, then do a quick release
11. Let set for a minute or so, then fluff with a fork
12. Serve on plates or in bowls with cheese, sour cream, and cilantro

Department Store Chocolate Chip Cookies

2 cups butter, softened or room temperature

1 pkg chocolate chips (plus one 8 oz shredded Milk Chocolate bar)

4 cups flour

2 cups brown sugar

2 tsp. soda

1 tsp. salt

2 cups sugar

1 8 oz. Hershey Bar (grated)

5 cups blended oatmeal

4 eggs

2 tsp. baking powder

2 tsp. vanilla

Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars, whip until very creamy (I usually let it go for about 2 minutes). Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips/grated chocolate. You can roll into balls, and place two inches apart on a cookie sheet, or just use a cookie scoop.

Bake for 10 minutes at 375 degrees. 

Brysons Sugar Cookies

1 pound Butter (softened)
3 Eggs
2 cups Sugar
2 tsp Vanilla
2 tsp Lemon Extract
6 Cups Flour
1 tsp Soda
1 tsp Salt

Use Betty Crocker Lemon Frosting

Cream Sugar and Butter, add eggs, vanilla, lemon.  Mix well.  Add Dry ingredients.  Refridegerate for at least 1 hour.  Roll out, cut bake 375 degrees for 8-10 minutes.  let Cool completely.  Frost

Banana Cake (Sheet Cake). Ali's Recipe (Lynaya's friend)

1 1/2 cup sugar
1 cup sour cream
1/2 cup butter
2 Eggs
1 1/2 cup mashed bananas (about 3)
1 tsp Vanilla (or vanilla bean paste)
2 cups flour
1 tsp salt
1 tsp baking soda
Optiona 1/2 cup chopped walnuts in frosting

Mix sugar, butter, sour cream and eggs until well blended, add mashed bananas, vanilla, mix well.  Add flour, salt and soda, mix well.   Bake in a sprayed 17x12 with a 1 inch lip sheet cake pan at 375 degrees for 20-25 minutes. Until toothpick inserted in middle comes out clean.
  Cool.

Frosting
1/2 cup butter UNSALTED (browned over medium heat until it turns beautiful brown)
4 cups powdered sugar
3 Tablespoons milk
1 tsp vanilla
Heat butter over medium heat until browned, remove from heat add powdered sugar, vanilla and milk, add more milk if it's too thick.
I put on the cake after cake is completely cooled but the original recipe says to add it on warm cake.  I like the frosting to set on the cake so I do it when its cold

Waffles (from Heather Strasser)

1 1/2 C Flour
3 Eggs
2 C Greek yogurt of Crete Fraiche
1/2 c butter
Pinch of salt
1 tsp vanilla
Pinch of sugar

Crepes (From Heather Strasser)

Mix together:
1 1/2 c Flour
4 eggs
2 C milk
Pinch of salt
1 T sugar
1/4 cup Butter, melted
1 tsp vanilla

Mix in Mixer so no lumps

Serve with Nutella, fruit, eggs, whatever you fancy.

Cilantro Lime Dressing

1 cup yogurt
2 T olive oil
2 T Grated lime Rind
1 T freshly chopped Cilantro
Salt and pepper to taste

blend in blender.  refridgerator for at least 2 hours

Low Carb Peacan Cream Cheese treat

8 oz cream cheese
1/2 cup heavy cream
1/8 tsp Carmel Flavor
1/2 tsp Vanilla
2 tsp Splenda
1 Cup Chopped Pecans
2 T Butter
Pinch of Salt

Whip cream cheese until light, then add vanilla and Carmel flavor and Splenda.   Whip heavy cream and then fold into cheese mixture.  Melt butter add to chopped pecans and salt.  Using a small glass 1-3 inch indvidual dish, push pecan mixture into the bottom, then add the cheese mixture.  Sprinkle some of the pecans over the top.

Should yield 6-8 indvidual servings

Strawberry Dressing for salad

1 cup Red Wine Vinegar
1 cup Olive oil
4 Fresh Strawberries
1/2 tsp Salt
1/4 cup Sugar

Blend in blender.  Put in Refridgerator for at least 2 hours.

Dill Dressing

1 cup plain yogurt

1 T olive oil

2 T Lemon Juice

1/2 tsp Grated Lemon rind

1 T Fresh Dill (chopped)

Add water if too thick.  Let sit in refridgerator for at least 2 hours.

KETO bread

1 1/2 cup Almond Flour
6 large Eggs, Seperated
4 T Butter, melted
1 T Baking Powder
1/4 tsp Cream of Tartar
Pinch of Salt

Whip egg whites until peaks form, add cream of tartar.  In food processor mix egg yolks, almond flour, baking powder, butter and salt.

Add 1/3 Whites process until mixes, lightly fold in the remaining 2/3 of whites with a spatula.
Long loaf pan bake at 375 degrees for 20-30 minutes

Chicken Marinade

1/2 cup Olive Oil
1/2 cup Balsamic Vinegar
1/4 cup Soy Sauce
1/8 cup Lemon juice (fresh squeezed)
3/4 cup Brown Sugar
1 tsp Rosemary or 1 tsp Penni French Vinegrette Seasoning
2 T Dijon mustard
2 tsp Salt
1 tsp Black Pepper
1 T Minced Garlic (fresh or squeezed)

This will do 6-8 Large Chicken Breasts.  Put chicken in a gallon size ziploc bag and then pour in the marinade, put in the refridgerator for at least 4 hours or overnight.

Low Carb Bread

12 slices is 2-3 carbs

1 1/2 cup Almond Flour (I get mine on Amazon)
6 Large Eggs, separated
4 T Butter, Melted
1 T Baking Powder
1/4 tsp Cream of Tartar
Pinch of Salt

Preheat the oven to 375 degrees.
Take Egg Whites and whip them with the Cream of Tartar in a mixer until soft peaks form.
In a food processor add Egg Yolks, Almond flour, butter, Baking Powder and Salt, mix until combined.  It will be a lumpy thick dough until the whites are added.

Add 1/3 of the Egg white fluff, mix until combined.  GENTLY add the remaining Egg fluff until just combined.  You don't want to over mix it as this is what gives the bread it's volume.\

Bake for 20-30 minutes depending on the bread pan you use.  I use my french loaf pan, it longer and thinner than a regular pan and it cooks in around 30 minutes.  The toothpick test is how to tel if its done.

I like this bread for french toast (top with berries and cream), sandwiches, grilled cheese. eat with just butter or cream cheese.  It's nice to have a bread option for low carb.

Recipe adapted from: Ketoconnect.net

Chocolate Chip Cookies (cornstarch)

• 1 1/2 cups  unsalted butter, softened
• 1 1/2 cups packed dark brown sugar (I used light and it was great)
• 1/2 cup white sugar
• 2 large eggs
• 1 Tablespoon and 1 teaspoon vanilla extract
• 4 cups flour 
• 2 teaspoons cornstarch (you can use up to 4 teaspoons for a more fluffy cookie, I just like mine to hold shape) 
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 package Milk chocolate chips

Directions:

Preheat oven to 350°F  Prepare 2 cookie sheets for cooking (I use Parchment paper)

In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides and bottom of the bowl as needed. The cookie dough will be thick. Add the chocolate chips and mix.  Use medium size cookie scoop scoop to put cookies on sheets.  I then use the back of a spoon to slightly press down the top of the cookie.  Bake for 10-12 minutes or until just golden.  Remove from oven and let sit on pan for 5 minutes. Serve with Milk!

I've found that over mixing cookies makes them less desirable.  Some say that you should mix cookies by hand and not in a mixer.  I however like to cream the butter and the sugar, add the wet ingredients and then change to the cookie attachment, just don't over mix when adding the dry ingredients and chocolate chips.

Adapted from a recipe found on Sallysbakingaddiction.com

Chocolate Chip Cookies

Recipe From Deawn Holt
1 Cup Butter, melted
1 cup Sugar
1 cup Brown Sugar

2 eggs
1 tsp Vanilla
Mix, then add

3 Cups flour
1 tsp baking Soda
1 tsp Salt
1 bag Chocolate chips (big milk chocolate bits)

Stir until combined.  Bake at 375 for 10-12 minutes

Mix by hand for they stay nice and chewy

Apple Dip

1 package cream cheese, softened
1/2 cup soft brown sugar (no lumps)
1/2 cup Powdered sugar
1 tsp Vanilla Extract
1/2 package Heath bits with chcolate

Whip Cream cheese until fluffy, add brown sugar, whip until smooth and creamy light.  Add powdered sugar whip until mixed, add vanilla.  Mix well.  Stir in Heath bit.

Serve with Tart apples.  YUM!

Chicken Noodle Soup

From Julie Summerhays

1-2 pounds Chicken, cooked and cut up
2 stalks of celery washed and cut up
1 cup carrots, peeled and chopped
1/2 white onion or use Dried onion
6 cups of Water
1/4 cup of Watkins Chicken Flavoring (Soup and Gravy Base)
Country Pasta Egg Pasta Noodles (I find them at Costco

Add Water, veggies, and Chicken Flavoring, bring to boil until tender.  Add Chicken and pasta, boil as per the noodle package.

Wendys favorite soup!

Cheesy Chicken and Bacon Ranch Pasta

8 slices Bacon, cooked and chopped up

• 2 lbs Chicken (I used canned chicken) 

1 tbsp Garlic (I used fresh and minced it)

• 1 cup Ranch dressing

1 box Rotini noodles1 packet Ranch dressing mix, dry2 cups Monterey jack cheese (I used Colby/Jack shredded mix)

Instead of the cup of ranch and the dry packet. I used 1 cup of Mayo 1/2 cup of milk and mixed it with a Western Family Dry ranch packet.  

• Heat a pan to medium heat on the stove. Drizzle oil on you pan.You can use which ever type of cooking oil you prefer, I used coconut oil.
• Dice your chicken into bite sized pieces, then sauté them in a pan on the stove until cooked.
• About mid way of cooking the chicken add in the garlic.
• While cooking the chicken boil the noodles. When they are done drain them and set aside.
• While cooking noodles and chicken also cook your bacon, you can do it in the microwave or you can do it on the stove just make sure it is cooked crispy! I prefer cooking it on the stove.
• Once chicken is done add chicken to pasta, then add the bacon.
• Then add the ranch dressing and the dry ranch mix. stir well to make sure everything is good and coated.
• Get out a big baking dish and spray with non stick spray, pour mixture into your pan top with cheese.
• bake at 350 for about 15 minutes (until the cheese is melted)

Adapted from a recipe on Midgetmomma.com

Cinnamon Honey Butter

1 cup Butter (2 cubes)
1/2 Cup Powder Sugar
1/2 Cup Honey
1 Tsp Cinnamon
1/2 tsp Vanilla

Whip until fluffy, serve room temp.

Pico De Gallo

Ingredients:
1 medium tomato, diced

1 onion, finely chopped

1/2 fresh jalapeno pepper, seeded and chopped

2 sprigs fresh cilantro, finely chopped

1 green onion, finely chopped

1/2 teaspoon garlic powder

1/8 teaspoon salt

     1/8 teaspoon pepper

Homemade Hawaiian Haystacks

1/2 cup butter

1/2 cup all purpose flour

1 teaspoon kosher salt
1/2 cup sour cream
1/4 teaspoon freshly ground black pepper
32 ounces reduced sodium chicken broth
2 teaspoons of dry Ranch Dressing seasoning packet
1/4 teaspoon garlic salt
2 cups cooked shredded chicken breast
Steamed rice, enough for your family
Toppings
Chow Mein Crispy Noodles
sliced green onions
black olives
pineapple
cranberries
almonds
tomatoes
shredded cheese
1. Place butter into a large saucepan over medium heat, stirring to melt. Slowly whisk in flour, salt and pepper until smooth and thick, for 1-2 minutes. Slowly whisk in chicken broth until smooth. Increase heat to high whisking until thick, about 2 minutes. Add sour cream, Ranch seasoning, garlic salt, and cooked chicken breast. Stir and season accordingly. You may prefer additional, salt, pepper and garlic salt. I transferred this to my crock pot and kept it on low all day until dinner. You can either serve it immediately or crock pot it until you are ready.
2. Place rice on serving plates and top with chicken gravy. Have toppings at the table and top with whatever you like! Have fun!
Makes 4 servings

Carmalites

From Wendy's Friend Tiffin

2 cups butter
 2 1/4 cups brown sugar
 3 cups flour
 3 cups quick oatmeal
 1 tsp salt
 2 tsp soda
 1 bottle Mrs. Richardson's butterscotch caramel (I used the big
 Hershey caramel bottle in the ice cream toppings section)
 1 bag milk chocolate chips

 Directions: soften butter. add brown sugar to butter and mix. add
 flour, oats, salt, and soda. mix. press 3/4 of mixture into the bottom
 of a large cookie sheet. Bake at 350 for 10 minutes. Take out of oven
 and let cool slightly. Pour on caramel and spread evenly. Sprinkle on
 chocolate chips and the remaining cookie mixture. Bake at 350 for
 10-12 minutes (or till chocolate chips melt/cookie is golden
 brownish). Let cool! (These end up being better the next day for some
 reason, but also taste great served warm with ice cream)

Meatloaf

1 1/2 - 2 lbs. ground beef
1 c. crushed corn flakes
1/2 c. chopped celery (chop very fine)
1 tsp. salt
1/4 tsp. pepper
2 eggs

1-2 T.  Worcestershire  Sauce
1/2 c. chopped onion (chopped very fine)
1 (8 oz.) can tomato sauce
1/4 c. milk

Beat eggs with fork, fold in ground meat and stir together. Add corn flakes, onion, celery, tomato sauce, salt and pepper. Add milk and blend with fork. Mix with hands and form into a loaf. Mixture should be slightly firm. Put into loaf pan and spread even with hands. Bake at 375 degrees for 1 1/2 hours.

Adapted from Two Recipe found on Allrecipes.com and Food.com

Meatloaf

1 1/2 - 2 lbs. ground beef
1 c. crushed corn flakes
1/2 c. chopped celery (chop very fine)
1 tsp. salt
1/4 tsp. pepper
2 eggs

1-2 T.  Worcestershire  Sauce
1/2 c. chopped onion (chopped very fine)
1 (8 oz.) can tomato sauce
1/4 c. milk

Beat eggs with fork, fold in ground meat and stir together. Add corn flakes, onion, celery, tomato sauce, salt and pepper. Add milk and blend with fork. Mix with hands and form into a loaf. Mixture should be slightly firm. Put into loaf pan and spread even with hands. Bake at 375 degrees for 1 1/2 hours.

Snickerdoodles (Soft and chewy)

INGREDIENTS
1 cup butter softened
1¼ cup white sugar
1 egg
1½ tsp vanilla extract
3 cups flour
1½ tsp baking powder
¼ tsp salt
¼ cup sugar
1½ tsp cinnamon

Instructions:
In your  mixer cream together butter and sugar until light and fluffy.
Add in egg and vanilla and mix until combined.
In a separate bowl combine dry ingredients - flour, baking powder and salt, and mix to combine.
Slowly add flour mixture to butter mixture, mixing well between each addition.
Mix cinnamon and sugar together and place on a plate.
Measure dough with a ¼ cup measure and roll into balls. Roll each ball to coat well in the cinnamon sugar mixture and place on a cookie sheet lined with parchment paper.
Bake at 350 degrees F for 12-15 minutes or until the center is just set.
Let cool 2 minutes then cool on a wire rack.

Chewy Chocolate Chip Cookies

Ingredients
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
1 cup packed brown sugar
½ cup white sugar
1 tablespoon vanilla extract
1 egg & 1 egg yolk
2 cups semisweet chocolate chips or Milk Chocolate Chips

Instructions
Preheat the oven to 325 degrees F, line cookie sheets with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips. If your butter was still hot when you added it your dough may be really wet at this point. Let it rest at room temperature for a couple of minutes if this is the case and then it will be cool enough to scoop into cookies.
Drop by spoonfuls onto cookie sheet and Bake (approximately 11-14 minutes). Do not over bake.

No bake cookies (evaporated Milk version)

Ingredients:

2 cups white granulated sugar

1 stick butter (1/2 cup)

1/2 cup evaporated milk

1 teaspoon vanilla

2 1/2 tablespoons cocoa

1/2 cup peanut butter Smooth or chunky)

3 cups old-fashioned oats

Instructions:

1. In a medium saucepan, combine all ingredients except peanut butter and oats and cook over medium heat. Let boil for 5 minutes, stirring constantly.
2. Put wax paper on a cookie sheet or the counter. To make sure the cookies come off you can spray the wax paper lightly with cooking spray.
3. Remove from heat and stir in peanut butter and oats.
4. Spoon out quickly onto wax paper. Cookies will harden as they set.

Chicken Noodle Soup

By Claudia Henke Witt

Ingredients

2-3 lbs chicken thighs

4 med Onions, chopped and divided
4 stalks celery, cut into bite size pieces and divided
3 tea Worcestershire for Chicken
1 tea Kirkland organic no-salt seasoning
½ tea poultry seasoning
½ tea black pepper (less to taste...we like a lot of pepper in this)
½ tea celery seed
½ tea paprika
1 Tbsp. dried parsley flakes
4 Cups  low sodium chicken broth
5 carrots, peeled and cut into bite size pieces
4 cloves garlic (minced)
1 pkg old fashioned egg noodles (I use Country Pasta brand)

Method

In a large stock pot, Cover chicken with water and add 2-3 cups more water.  Chop Onions and celery add ½ to chicken and set other ½ aside in refrigerator. Add Worcestershire and spices and bring to a boil. Cover and Simmer 1-3 hours adding water only as necessary. Remove chicken and set aside to cool.  Add commercial chicken broth. 

Heat 4-6 Tablespoons avocado or olive oil in a large skillet.  Add garlic and remaining chopped onion and celery. Sautee with a generous amount of black pepper and salt (if desired) to taste. When the onions are translucent add carrots, cooking for an additional 2-3 minutes stirring often.   Add to soup mixture.

Bring soup to a  boil and add egg noodles.  Cook until noodles are soft.
Pull cooled chicken from the bones and cut into small bite size pieces.  Add back into soup.

Serves 8-10 people
I triple the recipe and cook in a large stock pot, then freeze the left overs in single serving (pint) freezer jars.

RANCH DRESSING MIX

RANCH DRESSING                 

Yield1 bottle of salad dressing mix UnitsUS

• ¹⁄₂ cup dry buttermilk
• 1 tablespoon dried parsley, crushed
• 1 teaspoon dried dill weed
• 1 teaspoon onion powder
• 1 teaspoon dried onion flakes
• 1 teaspoon salt
• ¹⁄₂ teaspoon garlic powder
• ¹⁄₄ teaspoon ground pepper

Directions

1. Combine all ingredients in a blender.
2. Blend at high speed until smooth.
3. If you want to use this to make salad dressing combine 1 tablespoon mix with 1 cup mayonnaise and 1 cup milk.
4. Otherwise use 1 tablespoon in any recipe calling for an envelope of ranch dressing mix.

Potato & Bacon Soup

• 2 tablespoons butter                                     
• 3/4 cup finely chopped onion                     
•  2 cups peeled and diced potatoes                    
• 1 1/2 cups chicken broth                                      
• 1/2 teaspoon salt                    
• 1/4 teaspoon ground black pepper                     
• 1 3/4 cups milk                    
• 4 slices bacon (cut into small bite size pieces)                                   
• 1 tablespoon dried parsley, or to taste                    

                                                         

Directions       

1. Melt butter in saucepan over medium heat; cook and stir onion until lightly browned, about 10 minutes. Add potatoes, chicken broth,  salt, and pepper to onion; bring to a boil. Reduce heat and simmer until potatoes are tender and broth is almost all evaporated, at least 30 minutes.
2. Stir milk and bacon  into potato mixture; bring to a boil. Remove from heat and stir parsley into soup.

KFC Cole Slaw

By Todd Wilbur

1/2 cup mayonnaise

1/3 cup granulated sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion

 Directions

1. Be sure cabbage and carrots are chopped up into very fine pieces (maybe the size of rice).
2. Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper in a large bowl and beat until smooth.
3. Add the cabbage, carrots, and onion, and mix well.
4. Cover and refrigerate for at least 2 hours before serving.
Serves 10 to 12.

Orange Cranberry Sauce

2/3 cup sugar
1/2 cup orange juice (no sugar added or freshly squeezed)
1/4 teaspoon ground cinnamon
1/8 teaspoon kosher salt
One 12-ounce bag cranberries

Directions

Combine the sugar, orange juice, 1/2 cup water, the cinnamon, salt and cranberries in a medium saucepan. Bring up to a simmer over medium heat and cook for 15 minutes. Let cool completely before serving.

Pineapple, Apple, Orange, Cranberry Jell-O Salad

 

 2 - 3oz packages of raspberry jell-o

 1 large sweet apple, diced small
 1 - 20oz can of crushed pineapple, strained and juice reserved
 1 - 16oz can whole berry cranberry sauce or 2 cups fresh cranberry sauce (cooled)
 ½ cup orange juice
Reserved pineapple juice + orange juice + Water  to equal 3 cups total
1 cup whipping cream (whip until stiff)
½ cup pecans quartered.

 Method:

Set a strainer over a measuring cup that can hold at least 3 cups. Drain the pineapple as well as you can, capturing the juice in the cup. Meanwhile, chop apple into a small dice (do not peel).

Put drained pineapple and diced apples into med bowl. Stir well - the acidity in the pineapple will prevent the apples from turning brown. Cover and place in the fridge.

 Add water and orange juice to the pineapple juice until the total combined amount equals 3 cups. Pour into a saucepan. Bring to a boil and then add gelatin. Stir until completely dissolved, about a minute or two. Turn heat down to lowest setting and add in cranberry sauce. Whisk until dissolved (cranberries will remain whole). Remove from heat.

Pour into a serving bowl and place in the fridge. When Jell-O thickens stir in fruit. Let continue to set up for a several hours.  Whip cream and fold into Jell-O mixture.  Add pecans.   Cool again for several hours.  Top with additional whipped cream if desired.  Serve cold.  Serves 10-12

Variation:  Add ½ cup chopped oranges with fruit.

Fresh Cranberry sauce
1 cup water
1 cup sugar
3 cups fresh cranberries

Combine water and sugar in medium saucepan.  Bring to a boil.  Add fresh cranberries stirring well.  Cook over medium heat 15 minutes.  Remove from heat and pour into jelly dish.  Let cool at room temperature.  Refrigerate for storage.  Makes 2 ½ cups.

Classic Butternut Squash Soup

 Ingredients:   - 2 tablespoons extra-virgin olive oil   - 1 carrot, diced
   - 1 celery stalk, diced
   - 1 onion, diced
   - 4 cups cubed butternut squash, fresh or frozen
   - 1/2 teaspoon chopped fresh thyme
   - 4 cups low-sodium chicken broth
   - 1/2 teaspoon fine sea salt
   - 1/2 teaspoon ground black pepper
 Method:

Heat oil in a large soup pot. Add carrot, celery and onion. Cook until
vegetables have begun to soften and onion turns translucent, 3 to 4
minutes. Stir in butternut squash, thyme, chicken broth, salt and pepper.
Bring to a boil, reduce heat and simmer until squash is fork-tender, about
30 minutes. Use an immersion blender to purée soup. Alternatively, let the
soup cool slightly and carefully purée in batches in an upright blender.*Two Twists**Apple, Gorgonzola and Almond* *Butternut Soup*Stir 1 cup unsweetened applesauce into puréed soup. Garnish each serving with crumbled Gorgonzola cheese, toasted almonds, a few slices of thinly
sliced apple and a small sprig of fresh thyme.*Thai-style Butternut Soup*Stir a tablespoon of red curry paste and 2 teaspoons chopped fresh ginger into carrot, celery and onion mixture. Add 1/2 cup coconut milk with broth.
Purée soup and garnish each serving with toasted coconut flakes and chopped
fresh cilantro.

~~ 7 UP BISCUITS ~~

 INGREDIENTS:

4 cups Bisquick

1 cup sour cream
1 cup 7-up (Use real 7-up and NOT diet)
1/2 cup melted butter

 DIRECTIONS:

Mix Bisquick, sour cream and 7 up. Dough will be very soft - don't worry. Knead and fold dough until well mixed. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9x13 casserole dish. Place biscuits on top of melted butter and bake @ 425 degrees for 12-15 minutes or until brown.

Thanksgiving Sweet Potatoes

From: Lynaya Hernandez (Wendy's Friend)

Ingredients

8 cups (8 or 10 large) sweet potatoes (do not use canned)

1/2 cup white sugar

4 eggs, beaten

1teaspoon salt

2 tsp. cinnamon

2 tsp. nutmeg

8 tablespoons butter, softened

1cup evaporated milk

2 teaspoons vanilla extract

Topping:

1/2 cup packed brown sugar

1/3 cup all-purpose flour

3 tablespoons butter, softened

1/2 cup finely chopped pecans

Directions

Preheat oven to 375 degrees. bake sweet potatoes in foil for 60-90 minutes until soft.  Once they are cooled, no need to peel, just spoon-out the soft insides.

In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, cinnamon, nutmeg, milk and vanilla extract. Mix until smooth. Transfer to a buttered 9x13 inch baking dish.

In medium bowl, mix the brown sugar and flour. Cut in the butter with a fork until the mixture is coarse. Stir in the pecans. Sprinkle the mixture evenly over the sweet potato mixture.

Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Seasoned Crackers

Lynaya Hernandez (Wendy's friend)

1 box of large-sized Cheezists (the 1-inch square ones)
1 box of Ritz crackers
1 stick of butter
1/2 cup vegetable oil
1 package dry Hidden Valley Ranch Dressing Mix
1 rounded teaspoon garlic salt
2 teaspoons dill weed
2 teaspoons Worchestershire sauce
1 rounded teaspoon lemon pepper seasoning

Gently mix crackers in a shallow 9x13 inch roasting pan.  Melt butter, then add oil and all other ingredients.  Mix well.  Pour mixture over crackers and gently stir to mix well.  Bake at 250 degrees for 1 hour.  Gently stir crackers every 15 minutes.  Spread on a paper towel to cool.  Serve with cheese and dip.

Crock Pot Green Beans & Bacon

From: Lynaya Hernadez (Wendy's friend)

Ingredients

2 lb fresh string beans, cut into 1-inch lengths ( OR leave whole, cut ends)

12 slices bacon

2-4 tablespoon garlic, diced

2 medium onions, chopped

2 tablespoon olive oil

1teaspoon salt

fresh ground pepper

Directions

Place bacon at the bottom of the crockpot. Place other ingredients on top of the bacon in crock pot. Stir. Cover and cook on low for 6 hours. If you have a large crock pot, you can double the recipe.

Smoothies

Use an 8 cup capacity heavy duty blender

3 cups water

3 handfuls spinach

2 cups frozen Festival Blend

( mix of pineapple and mango, available at Costco)

1 cup frozen Three Berry Mix

( mix of raspberries, blueberries & blackberries, available at Costco)

1 ½ banana, peeled

1 apple, cored

Mix in blender until smooth.

Layered Tossed Salad

 From: Linda Connors

1 head lettuce    Wash, dry, and tear into small pieces and place in bottom of 9x12 pan.

Prepare the following and then layer in order on top of lettuce.

1.       1 cup diced celery

2.       4 hard boiled eggs, diced

3.       1 cup frozen peas (or broccoli or other desired veggie; could even add cranraisins

4.       1 med sized sweet onion, diced (or ¾ - 1 cup diced green onion)

5.       8 slices bacon, fried crisp, drained, and crumbled

Add 2 Tbsp sugar to 2 cups Miracle Whip (or you could use mayo or dressing, if you prefer). Spread over layered salad like a frosting.

Top with 4 oz. grated cheese of choice (Swiss, Parmesan, Cheddar)

Cover tightly and refrigerate (8-12 hours) before serving

SKINNY BROCCOLI SALAD

2 stalk(s) uncooked broccoli, Chopped 
1 head(s) (medium) uncooked cauliflower, Chopped 
1/2 cup(s) sweet red pepper(s), Chopped
1/2 cup(s) green pepper(s), Chopped 
1 large fresh tomato(es), chopped 
1/2 large uncooked red onion(s), Chopped 
1 item(s) (large) large canned ripe black olive(s), 1 cup chopped 
1/2 cup(s) low-fat shredded cheddar cheese 
1 1/2 cup(s) fat free Ranch dressing 

Mini Peach Cobbler Recipe

1 cup sugar
1 cup flour
2 tsp baking powder
a dash of salt
3/4 cup milk
1 stick of melted butter
brown sugar
cinnamon
1 can diced peaches

Preheat oven to 350˚F.

Put 1 tsp of melted butter into each regular size muffin tin.

Combine the first 5 ingredients by hand… sugar, flour, baking powder, salt and milk.

Put 2 tbsp of batter into each regular size muffin tin… on top of the melted butter.

Then put 1 tbsp diced peaches on top of the batter.

Sprinkle with brown sugar and then cinnamon. I do a pretty generous “sprinkle”.

Bake the regular size muffin tins for 12 minutes.

Let them cool almost completely before taking out of pan.

Vanilla Ice cream on top of Whipped topping makes it perfectly delicious!

Avocado and Tomato Salad

4 cups avocados, diced medium
2 cups grape tomatoes or 2 cups cherry tomatoes
2 cups cucumbers, peeled and diced medium
1 cup red onion, diced small
4 tablespoons fresh cilantro, chopped
2 teaspoons fresh garlic, minced
2 tablespoons lime juice
1/4 cup olive oil
salt
fresh black pepper
Lettuce (if you want)

Toss all ingredients in a bowl and top on a bed of lettuce (if desired)
Makes 8 servings
Calories 201.9 Total Fat 17.9 g Sodium 10.2 mg Total Carbohydrate 11.6 g Dietary Fiber 5.8 g