Chocolate chip Banana Muffins

(adapted from a recipe from Cooks.com)

1 stick butter, softened (or 1/2 c. butter)

3/4 c. sugar

2 eggs

1 tsp. baking soda

1/2 c. sour cream

2 bananas, mashed well

1 1/2 c. flour

1 tsp. baking powder

1 tsp. vanilla

1 (6 oz.) pkg. Nestle's semi-sweet chocolate morsels

Paper muffin cups

1. Preheat oven to 350 degrees. Line muffin pan with paper liners.
2. Cream the butter and sugar with a mixer. Add eggs and mix well.
3. Dissolve baking soda in the sour cream. Let it "rise" for a minute, then add it to the butter and egg mixture. Mix well with beater on medium speed. Add bananas and blend in.
4. Add flour and baking powder together. Mix in thoroughly, but no longer than necessary. Add vanilla. Stir in chocolate chips by hand. Fill muffin cups. Bake for 20 minutes. Recipe makes approximately 1 1/2 dozen.

Aunt Terrie's No Back Cookies

Ingredients:
2 Cups Sugar
1/4 Lb. Butter
1/2 Cup Milk
3 Tble Cocoa
1 tsp Vanilla
1/2 Cup Peanut Butter
3 Cups Quick Oats

Directions:

1. Prepare cookie sheets by lining them with wax paper
2. Put Sugar, Butter, Milk, and Cocoa in a large Sauce pan and bring to boil (mixing to avoid burning).
3. Add remaining ingredients and mix
4. While still warm, spoon cookie mix into desired size on the prepared pans (note that they don't grow or shrink so whatever size you spoon WILL be the finished sized)
5. Put in the fridge for about a half an hour to an hour.
6. Enjoy!

Chocolate Cupcake

Ingredients:
1 box chocolate cake mix (devils food, chocolate, whatever looks good to you)
3 Tablespoons unsweetened cocoa powder (I use dark chocolate)
1 1/2 cups buttermilk (I have substituted whole milk before and it works too, but I prefer the buttermilk)
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract

Directions:
1. preheat oven to 350 degrees
2. prepare pan (line with cupcake liners)
3. in a large bowl, combine all the ingredients.
4. Mix with a mixer on low for a minute, then scrape the bowl, and mix with mixer on med-high for 2 minutes (stopping to scrape the sides)
5. fill the cupcake holders with the batter 2/3's of the way.
6. Bake for 17-20 minutes (they should spring back when lightly pressed with your finger).

Spiced Pears and Pomegranate Salad

This was such a hit it was gone before I remembered to take a picture. My 2 year old was eating the pomegranate like it was ice cream. So good!

Ingredients

3 pears - peeled, cored and cut into wedges
1 pomegranate, skin and light-colored membrane removed (check this link for directions: http://gourmetfood.about.com/od/cookingtechniques/ss/cutpomegranate.htm)
1 tablespoon fresh lemon juice
2 tablespoons light brown sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon

Directions
Place the sliced pears and pomegranate seeds into a bowl. Toss with lemon juice to coat. Combine the brown sugar, nutmeg, and cinnamon in a small cup or bowl, then mix into the fruit. Cover and refrigerate for at least 1 hour before serving to blend the flavors.

Alien and Ghost Cupcakes

These are easier than they look!

Needed:

Cupcakes

Marshmallows (cut in half to make short cylinders)

Donut Holes

*CANNED* Frosting (but nothing that says "whipped")

Green Food coloring (if you are going to do aliens)

Step one: Put a little frosting onto the cupcake and then a marshmallow. Frost the top of the marshmallow, then place the donut hole. Press it all down so that it is connected. Frost around the marshmallow and donut hole to better "glue" it together. It doesn't have to look pretty, no one will see this part. Repeat for all cupcakes.

Step two: Put the cupcakes in the freezer for 15-20 minutes.

Step three: Put frosting into a 2 cup measuring cup (glass). If you are going to make aliens, dye the frosting green. (I filled the entire cup with frosting, but that isn't needed if you aren't doing a large quantity; however, you do want the frosting deep enough to dip the entire cupcake top into it.) Microwave for 10 seconds. Stir. Keep microwaving and stirring until the frosting is like a Elmer's Glue consistency.

Step four: Take the cupcakes out of the freezer. Dip them (one at a time) into the frosting. Let the frosting "ooze" off them and then quickly flip it over.

Step five: Pipe a face on the cupcakes. I used a decorators bag, but they sale decorators piping tubes at any grocery store that you can use.

Tada! You have an alien or ghost.

Autumn Squash Rings

Don't know what to do with an Autumn Squash (the Green Acorn)? Try this yummy recipe!

Ingredients:
1 medium acorn squash
1 eggs
2 tablespoons milk
1/4 cup cornmeal
2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
2 tablespoons and 2 teaspoons butter or margarine, melted

Directions:

1. Wash squash.


2. Cut into 1/2-in rings; remove and discard seeds and membranes.


3. In a shallow dish, beat eggs and milk. In another shallow dish, combine the cornmeal, brown sugar, cinnamon, salt and nutmeg; mix well.


4. Dip squash rings into egg mixture, then into cornmeal mixture; turn to coat.
   
5. Place in a greased 15-in. x 10-in. x 1-in. baking pan; drizzle with butter. Cover and bake at 400 degrees F for 25 minutes. Uncover; bake 10 minutes longer or until the squash is tender.

Banana Pancakes

Ingredients:
2 cups all-purpose flour
2 tablespoons white sugar
1 tablespoon and 1 teaspoon baking powder
1/2 teaspoon salt
2 egg, beaten
2 cups milk (I use buttermilk, but you can use any)
1/4 cup vegetable oil
4 ripe bananas, mashed

Directions:

1. Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.


2. Stir flour mixture into banana mixture; batter will be slightly lumpy.
   Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.


3. Cook until pancakes are golden brown on both sides; serve hot.

Oatmeal Pancakes

Ingredients:

1 cup quick cooking oats
1 cup all-purpose flour (or sub whole wheat flour)
1/4 cup packed brown sugar
3/4 tablespoon baking powder
1 1/4 teaspoons salt
1/2 tablespoon ground cinnamon
1/8 teaspoon cream of tartar
1/3 cup vegetable oil
2 eggs, beaten
1 cup Milk

Directions:

1. Preheat a lightly greased griddle over medium low heat.
   
2. In a large bowl, mix quick cooking oats, flour, whole wheat flour, brown sugar, baking powder, salt, cinnamon and cream of tartar.
   
3. In a small bowl, beat together vegetable oil and eggs. Pour into the oats mixture, alternating with milk, and mix thoroughly, creating a batter.
   
4. Pour batter, 1/8 cup at a time (or 1/4 if you like large pancakes), onto the prepared griddle. Cook on both sides until golden brown, flipping when the surface begins to bubble.

Freezing Corn from the Cob

What to do with 3 bags corn on the cobs? If you are like our family... there is no way you are going to finish that corn before it goes bad! So, why not save it for later? We don't like canned corn as much as we like frozen corn, so here are the directions for freezing corn.

1st Boil the corn in a large pot (make sure the corn is completely submerged), for 10 minutes.

2nd cool the corn is a large ice water bath for 10 minutes. (You want the corn completely cooled.)
3rd With a sharp knife, cut the corn off the cob.
4th Break all the corn pieces apart. This next part is optional but it keeps from having all the corn freeze together in a large corn ice cube. Lay all the kernels on a large cookie sheet in a thin layer. Put in the freezer (on the cookie sheet).

5th After the corn is completely frozen (or after you separate all the kernels if you choose not to pre-freeze), put corn into freezer bags. I prefer the kind that you can seal air tight because they keep things fresh longer.

And into the freezer it all goes!

Baked Penne with Roasted Vegetables

Ingredients:

1/2 box Penne
1/2 cup Marinara Sauce
1 Bell Pepper, Cored, Sliced
2 Small Zucchini, Cut Into Strips, Halved
Sliced Mushrooms
1/2 Yellow Onion, Peeled, Sliced
1/8 C Extra Virgin Olive Oil
1/4 tsp Salt
1/4 tsp Black Pepper, Freshly Ground
1/2 Tbs Dried Italian Herb
Mozzarella Cheese, Grated
Grilled Chicken or Prochuttio
1Tbs Butter

Directions:

PREHEAT the oven to 450°F.
TOSS peppers, zucchini, mushrooms, onion, olive oil, salt, pepper, and herbs on a baking sheet. Bake until tender, about 15 minutes.
BRING a large pot of salted water to a boil over high heat.
ADD the pasta and cook for about 5 minutes. Drain pasta in a colander.
COMBINE the pasta with the vegetables, Marinara Sauce, cheese, and meat in a large bowl. Mix well, until all the pasta is coated with the sauce and all the ingredients are combined.
POUR the pasta into a greased 7x11 inch pan. Top with butter pieces.
BAKE until top is golden and cheese melts, about 20 minutes.

Marinara Sauce made with fresh Tomatoes

Ingredients:
2 Tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped green pepper
2 garlic cloves, chopped
3 cups (about 3 large) peeled, chopped tomatoes {If you shock the tomatoes in boiling water for 10 seconds then in ice water) they will be must earier to peel}
1 can(6 oz.)no-salt-added tomato paste
2 teaspoons sugar1 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon fennel seed

Directions:

Heat olive oil in a large saucepan over medium-high heat. Add the onion, green pepper, and garlic. Cook, uncovered, 2 to 3 minutes. Add remaining ingredients. Reduce heat to low and simmer, covered, until tomatoes are very tender, about 15 to 20 minutes; stir occasionally.

Cool 5 minutes.

Place cooled mixture in blender jar 1 or more cups at a time. Cover and blend at stir about 30 seconds after each addition. Blend at puree about 30 seconds. Return mixture to saucepan. Simmer over low heat about 5 to 10 minutes, stirring occasionally.

Serve over pasta

Peanut Butter Frosting

This recipe was gifted to me from a friend... a really nice friend! It's a really good recipe!

Ingredients:
1 1/2 cup softened butter {3 sticks}
1 cup creamy peanut butter
1/4 cup heavy whipping cream
1 t vanilla
5 cups powdered sugar

Directions:

Mix the butter and peanut butter together well. Add remaining ingredients and mix.

Yields a LOT of yummy frosting (enough to fill 24 cupcakes and to fill and frost a 9" round cake.)

Thank you Jennifer for sharing this with me (and my closest million friends)

Canning: Cherry Pie Filling

Ingredients:

5 1/2 Cups Sugar
3/4 tsp Salt
3/4 Cup Cornstarch or 1 1/4 Cup Ultra Gel

2 Tbs Lemon Juice
5 1/2 Cups Water
Pie Cherries to fill eleven pint jars (PITTED!)

Directions:

Boil together first five ingredients. If you are using the Ultra Gel, read the directions on the container. It should tell you to add it slowly and mix between. The Ultra Gel will thicken up like pudding, and if you don't add it slowly, it can lump and be a pain. Red food coloring can be added if desired. Pour over cherries, seal in jars, and process 20 - 25 minutes in water bath canner.

Canning: Hard Beans!

Put 1/2 cup beans/pint
Fill with hot water
Let them soak over night (or for at least 10 hours)

Rinse 3 times (I do this in my hand).

Add ½ tsp of salt per jar
Fill 1 inch from the top w/ boiling water

Pressure Cook for 75 min with 10 lbs of pressure

For Quarts, double the recipe, but the cook time and pressure are the same. You can use these directions for any hard bean.

Sweet Pork (Slow Cooked)

This recipe is great for tacos, burros, whatever your heart desires.

Ingredients:

1 (3-5 Ib.) pork roast – (boneless pork tenderloin recommended)
1 cup salsa – not fresh salsa (we prefer green salsa, but red salsa will work too)
1 cup brown sugar, packed

Directions:

Place ingredients in a greased 3 ½-4 ½ qt. slow cooker.
Cover and cook on low heat for 8 – 10 hrs.
Shred pork with a fork before serving.
Keep lid off after shredding for about 15 mins.
So juice will thicken.

Picture to follow

Cooked Play Dough

Ingredients:

2 cups of plain flour

1 Tbsp. of cooking oil

1 tsp. cream of tartar

2 cups of coloured water

1 cup of salt

Directions:

Place all of the ingredients in a medium size or large pan. Cook slowly on medium-high and stir it until the play dough thickens. Keeps best in the fridge in plastic containers.

Takes less than 10 minutes.

(This recipe makes a LOT of Play Dough. I recommend cutting it in half)

Pizza Casserole

Ingredients:

3 tsp Olive Oil
1 Medium Yellow Onion, diced
2 Sweet Pepper (any color) cut into large dice
2 Small Zucchini, diced
2 Garlic Clove
3 Cans (14 oz) Diced Tomatoes (drained)
Ham (I didn't pay attention to quantity)
1 tsp Dry Italian Seasoning
1/2 tsp Black Pepper
1 tsp Salt
1/4 c Parmesan Cheese
2 C Mozzarella Cheese
1 tube bread sticks


Directions:

1. Pre-heat Oven to 350 Degrees, Grease a 10X13" pan
2. Saute Pepper and onion in the olive oil for approximately 5 min
3. Add Garlic and Zucchini, Saute for approximately 5 min
4. Add Ham, tomatoes, and seasonings, Saute for 5-7 min
5. Add half of the Parmesan cheese, and mix
6. Pour half the mixture into your baking dish. Put half the mozzarella cheese on top of it. Pour the rest of the mixture on the cheese.
7. Top the mixture with the bread stick dough, making a lattice design.
8. Sprinkle the remaining cheese on top
9. Bake for 25 minutes.

I usually half the recipe, discard the onion, and add mushrooms when I add the zucchini. Enjoy!

Grilled Apples and Cheese Sandwiches

Ingredients:

Bread

Cheddar Cheese

Apple

Directions:

1. Shred or Slice Cheddar Cheese
2. Slice Apple paper thin
3. Lightly Butter one side of the bread
4. Heat skillet on low or medium low.
5. Layer bread, cheese, apples, cheese, and bread (butter side out).
6. Grill sandwich, each side, until golden brown and cheese is melted
7. Enjoy!

Easy Yummy Pasta

Ingredients:

Pasta (I use Penne)

Olive Oil

Lemon Juice

Pine Nuts
Parmigiano Cheese
Asiago Cheese
Small Squash
Broccoli
Mushrooms
Basil
*I don't really measure anything sorry!

Directions:
1. Chopped the squash and broccoli

2. Cook Pasta as directed on box. Drain.

3. Pour about a tablespoon of Olive Oil into a medium pan. Add Squash, broccoli, and mushrooms. Mix well. Add heat (medium to medium high). Saute for about 7 minutes or until veggies are soft. Take off heat.

4. In a bowl, mix pasta, veggies, about 2 tablespoons or so of Olive Oil, about 1 or 2 tablespoons of lemon juice, a few tablespoons of the cheeses, a dash or so of basil, and a handful of pine nuts. Mix well.

5. Enjoy.

Everything is "to taste".

Pizza Dough

Ingredients:

1/2 c. hot water
1 package (2-1/4 tsp.) regular or fast acting yeast
1-1/4 to 1-1/2 c. Flour (all-purpose or bread)
1 tsp. Olive Oil or Vegetable Oil
1/2 tsp. salt
1/2 tsp. sugar
cooking spray

Directions:

1. Heat water over medium heat until an instant read thermometer reads between 105 to 115 degrees Fahrenheit. In a large bowl, dissolve the yeast into the water. With a wooden spoon, stir in half the flour and remaining ingredients (minus the cooking spray). Stir in remaining flour at 1/4 c. intervals until the dough is easy to handle.


2. Sprinkle flour on the counter and knead dough for 10 minutes (sprinkling additional flour if dough starts to stick.)


3. Grease a large bowl. Stick dough in the bowl, turning dough to grease all sides of it. Cover the bowl loosely with plastic wrap. Stick in a warm place to let rise for 20. (I use the microwave as my warm place. My trick is to put a small container of water in the microwave and cook long enough to make the water bowl. Then (leaving the water in the microwave), I add the bowl with the dough. Do NOT start the microwave at this point, just close the door and start your timer. This trick works for all yeast breads that need to rise). If you have questions, email me at cami.smithson@gmail.com.


4. Gently push your fingers into the dough to deflate it. Cover and stick in refrigerator for at least 2 hours (but not longer than 48 hours.) If dough should double in size during refrigeration, simply push your fingers into it to deflate it).


5. Heat oven to 425. Move rack to middle position in oven. Place dough on the center of an ungreased cookie sheet or 12" pizza pan. Using floured fingers, press dough into a 12" round. Press from the center out so the center is slightly more thin than the edges.


6. Spread pizza sauce over dough and add toppings!


7. Bake for 15-20 minutes (until the crust is golden brown and the cheeses are melted and lightly browned)

Oatmeal Chocolate Chip Cookies

Ingredients:

1-1/4 c. Packed Brown Sugar

1 c. Butter (2-sticks) room temperature

1 tsp. Baking Soda

1 tsp. Ground Cinnamon

1 tsp. Vanilla

1/2 tsp. Salt

2 Large Eggs

3 c. Old Fashioned Oatmeal

1-1/2 c. All-Purpose Flour

1 c. Chocolate Chips (Or Raisins)

Directions:

1. Preheat oven to 350
2. Cream brown sugar, butter, baking soda, cinnamon, salt, vanilla, and eggs.
3. Mix in Oats, Flour, and chips
4. Scoop dough using tablespoon onto a un-greased pan, with a 2" separation.
5. Bake for 8-11 minutes or until golden brown (I bake for 8 minutes).
6. Let pan cool completely between batches

Yields 3-4 dozen cookies!