Freezer Jam

5 Cups frozen mashed fruit
1/2 cup Corn Syrup
2 Cups sugar
3 Tbsp. Clear Jel

Mix sugar and fruit. Add corn syrup and clear jel. Mix well, put in containers and freeze.

Hot Poor Girl French Stew

This recipe is from my friend Saundra. She calls it Hot Poor Girl French Stew, but on the site it's called Swiss-Chard, Potato and Chickpea Stew. She suggests substituting the swiss chard with another vegetable.

http://www.foodandwine.com/recipes/swiss-chard-potato-and-chickpea-stew

Lauren's Peanut Butter Fudge

2 1/2 cup powdered sugar
2 T cocoa

Stir first two ingredients together.

1 T vanilla
1/2 C peanut butter

Add next two ingredients, then gradually add milk 1 tsp. at a time until desired consistency, like a thick frosting.

Lauren's Salsa

6 or 7 big tomatoes (probably 10)
2 tomatillos (non-essential--can make it without)
2 cloves garlic
1 anaheim or 1/2 jalapeno, or to taste
1 or 2 greem onions
2 T chopped cilantro
salt

Hand chop, mix, enjoy.

Zucchini Soup

2 1/4 to 2 1/2 pounds zucchini
1 3/4 C. vegetable stock
1 clove garlic

Cook first three ingredients 20 minutes in saucepan. Blend in blender, can freeze and do the rest another day, if desired.

Add:

a few basil leaves (to taste)
4 egg yolks (to thicken. Can use potato for less fat)
6 T parmesan cheese
3 T butter
pinch nutmeg
salt
white pepper corns

Heat, don't boil. enjoy!

Recipe from my Mom.

Heather's Shrimp Dip

This is a yummy crowd pleaser from Aunt Heather.

Mix 1 lb. sour cream, 8 oz. cream cheese, and 1/2 C. Mayonnaise, spread on bottom of plate.

Spread coctail sauce over it, then add salad shrimp, grated cheese (mozzerella, jack, and cheddar), green peppers, tomatoes, green onions and olives(optional).

Serve with crackers and veggies.

Rosalie Payne's Caramel Brownies

Back when Ms. Payne taught business at SJHS, we used to beg her to bring these yummies to class.

1/3 Cup canned milk

50 kraft caramels

Cook first two ingredients over low heat until caramels are melted.

1 german chocolate cake mix

1/3 Cup canned milk

1 cube margarine

Mix next three ingredients together.

Spread half of the chocolate mixture in 9X13 cake pan. Bake at 350 degrees for 6 minutes.

Sprinkle with one 12 oz. package milk chocolate chips (sometimes I use vanilla or butterscotch chips). Spread caramel mixture over chocolate chips.

Cover with remaining 1/2 of chocolate mixture. Bake at 350 degrees for 20 more minutes.

Thanks Ms. Payne!!!

Apricot Chicken

This recipe came from my Mom. It makes enough for a lot of chicken--8 breasts or 2 whole chickens, cut.

2 T cornstarch
2 C apricot nectar (or use canned apricots, pureed in blender)
1 pkg. dry onion soup mix
lots of chicken

Mix cornstarch and some of the nectar. Heat until thick. Add remaining nectar and soup mix. Pour onto chicken. Bake at 350 degrees, covered, for 45 minutes. Cook an additional 45 minutes uncovered. Baste regularly.

I haven't tried this in the slow cooker but it seems like it would work well.

Oven "Fried" Chicken

Oven "Fried" Chicken

1/2 C. flour

1 tsp. salt

1/2 tsp. paprika

1/4 tsp. pepper

1/4 C. butter

6 pieces of chicken


Put all dry ingredients in a large ziplock bag, shake. Coat chicken with melted butter, shake individual pieces in bag of coating. Place in 8X8 pan and cook, uncovered, for 50 minutes at 425 degrees.

Danelle's Fruit Pizza

So this recipe (and picture) is totally stolen from Danelle. This photo is of her creation and her hand. I swiped it from her blog. I asked her for the recipe, and here it is, word for word, from the e-mail she sent me:

This is how I make it: I buy one of the pouches of Betty Crocker Sugar Cookie mix and blend it like the directions say, then I smear that into a sheet cake pan and bake it. While it's baking I mix 1 small tub of Cool Whip with 1 package of cream cheese, blend those together and add about 1/4 cup of confectioner sugar. While the sugar cookie is cooling I cut up all the fruit I want to enjoy. Bananas are really yummy on it, but they brown so easily, so I just cut them and add them onto individual pieces when I actually serve it. Stay away from anything too JUICY, because it sometimes makes the cookie soggy...mandarine oranges are about as wet as you can go...no pineapple unless you're eating it quickly. Frost the cooled cookie and apply fruit. It is delish! Enjoy. I've actually seen individual sugar cookies done at parties, cute, but more time consuming.

Thanks Danelle!

Jen's Hominy Soup

I think this came from Lauren's family? It's so good, and so good for you. And the kiddos can choose their toppings, so it makes a great family meal.

When I asked Jen for this recipe, she said, "There is no recipe. You just make a chicken soup with hominy and cut up fresh vegetables for people to choose." So to make the chicken and hominy soup:

Boil chicken, saute some onions and/or garlic in olive oil and salt and pepper. cut chicken into small, bite sized pieces. Place chicken, onions, garlic, and canned hominy in pan. Add chicken water(from boiling) or chicken broth, or water and add bullion to taste. Simmer.

Cut up any of the following (do not cook). Each person adds their own choice of fresh veggies to the soup after it is in their bowl:

Limes, lemons, green onions, onions, carrots, peppers, cucumbers, tomatoes, avocados, zucchini, broccoli, cauliflower. You can use whatever you have in the fridge or the garden, or be creative. Yum.

Thanks Jen!

Dad's No-Bakes

The kids often ask for these on Sundays. They're smart enough to skip Mom and go straight to Dad. He's the No-Bake-Cookie-Guy. This is a classic, but our recipe comes from a book my Dad gave me when I went to college, On Campus Cookbook For The Non-Kitchen Cook by Mollie Fitzgerald.

Chocolate/Peanut Butter No-Bakes

2 T. butter

1 1/2 T. unsweetened cocoa

1/4 C. milk

1 C. sugar

1/2 C. crunchy peanut butter

1 1/2 C. uncooked oatmeal

1 tsp. vanilla

pinch of salt

Line counter with wax paper.

Place the butter, cocoa, milk, and sugar in saucepan. Bring the mixture to a boil and remove from heat.

Add the peanut butter, oatmeal, vanilla and salt to the chocolate mixture. Stir until everything is well combined.

Drop the mixture by spoonful onto the wax paper. As the mixture cools, it becomes hard, so you will have to work quickly.

Allow the cookies to set for 30 minutes before transfering them to a plate or to an airtight container for storage.

Makes 36 small cookies.

(16 cookies per batch makes a 3 WW point cookie. The whole recipe is 51 1/2 points, divided by however many cookies your batch makes equals points per cookie.)

Crescent Roll Cheesecake (stolen from Leslie Wojcik)

Crescent Roll Cheesecake

2 packages crescent rolls (DO NOT SEPARATE ROLLS)
2 eight oz. packages cream cheese
1 tsp. vanilla
1 egg, separated
¾ C. sugar
1 tsp. lemon juice

Preheat oven to 350. Place one package of rolls on the bottom of a greased 13”x9” pan. Soften cream cheese, mix with vanilla, egg yolk, sugar and lemon juice. Stir until smooth. Pour into 13x9 pan. Place the remaining package of rolls on the top of the cream cheese mixture. Brush egg whites on the top. Bake at 350 for 25 to 30 minutes. Sprinkle with powdered sugar.

I got this recipe from Leslie clear back in the olden days when she served as one of my Young Women leaders. Thanks Leslie.

Sweet Pulled Pork (2 recipes, one from Chrislynn and one from Nan)

These recipes are both yummy and both come from some of our favorite sisters, so try both of them.

From Chrislynn:

Peach Pulled Pork

4 cups sliced peaches (3 cans, drained, if using canned)
2/3 cup ketchup
2/3 cup vinegar
1/4 cup soy sauce
1 cup brown sugar
2 TBS. minced garlic (3 or 4 cloves or to taste)
1/4 tsp. dry ginger

Cook the pork in a slow cooker first. Combine all of the above ingredients in a blender, blend until smooth, add to the pulled pork. Warm through. Serve on bread, buns, or tortillas.


From Nan:

Cafe Rio Pulled Pork

1.5 cans coke
1 cup sugar
1 7 oz. can chipotle chilis in adobo
1 heaping teaspoon dry ground mustard
1 heaping teaspoon cumin
1 teaspoon minced garlic

Use a strainer to strain all the juice from the chilis. Rinse out the can with the coke to get all the juice. You can use one or two of the chilis for more spice if desired, otherwise just use the juice. Blend all ingredients in the blender, pour it over pulled pork.

Navajo Fry Bread

I think I got this from the files of Tami Harris Bonney, back in the olden days. She's not Navajo, but this is a good recipe.

2 cups warm water

1 cup powdered milk

2 T salt

12-13 cups flour

5 T baking powder

Combine all ingredients. Mix for 8-10 minutes. Dough should be soft and pliable. Let sit 10 to 15 minutes. Kneed slightly, stretch, fry in hot oil.

Dad's Cookies Stolen From Mrs. Fields

Okay, there are a lot of cookies out there claiming to be the real Mrs. Fields cookies. These may or not be, but they're delicious. And our Dad likes to make them, especially on Sunday afternoons. Yum. I have no idea where we got this one originally, but I know we've had it since we were newlyweds. Thanks, whoever gave us this one. (Shannon Hickman, maybe?!!)

1 1/2 C. sugar

2 C. brown sugar

3 eggs

2 tsp. vanilla

1 pound butter

Cream together the first 5 ingredients.

6 C flour

1 1/2 tsp. salt

1 1/2 tsp. soda

Mix the next three ingredients and add to the creamed mix.

Add 3 cups M&Ms, chocolate chips, chocolate chunks or a mixture.

If you're not a Glover, add 2 cups nuts.

Bake on ungreased baking sheet at 350 degrees for 16 to 18 minutes.

Nutrition information: Calorie Free if eaten while standing.

Taco Soup (From Bailey Meyer's family)

Morgan begged me to make this after eating it at James and Shurrell's house. It's a favorite now at our house. Serve it with grated cheese and/or sour cream on top, and corn bread or tortilla chips.

3 cups water

1 pound ground beef or ground turkey

1 or 2 cloves minced garlic

1/3 cup rice (uncooked) I sometimes make this 1/2 cup to make it go further

1 can tomato sauce

1 can stewed tomatoes

1 can corn

1 package taco seasoning (or less to taste)

2 cans ranch style beans

brown ground beef. add other ingredients except ranch style beans together in a large pot and bring to a boil. Simmer 20-30 minutes. Add ranch style beans and warm through. Serve with grated cheese and/or sour cream and corn bread or corn chips.

Clam Chowder (borrowed from Grandma Kathy, Grandma Gail, and the Lion House Cookbook)

My family loves clam chowder. I've borrowed a little bit of this and a little bit of that from The Lion House Cookbook, Grandma Gail, and Grandma Kathy. Morgan thinks you can't have this recipe without Grandma Kathy's famous rolls, which is also a recipe from the Lion House Cookbook.


1/2 C. chopped onion
2 T butter
2 medium potatoes, diced
diced celery
diced carrots

Saute' vegetables in clam juice 20 minutes or until tender.

Add:

2 quarts milk or half n half
1 T. chicken soup base
2 cans minced clams
1 can new england clam chowder

Heat, thicken with roux. Add:

a dash garlic powder (to taste)
1/2 tsp. worcestershire sauce

Merry Shumway's Whole Wheat Bread

My Mom shared this recipe with me, and I make it all the time. She got it from Merry.

Whole Wheat Bread

3 cups warm water

2 cups applesauce

1 T. salt

2 T yeast

1 T oil

1/2 cup honey (put the oil in the 1/2 cup measuring cup, then add the honey. Easy clean up).

3 cups white flour

8 cups wheat flour (you can play around with this and add more wheat and less white if you want. My mom sometimes uses only wheat).

1/4 cup gluten

Mix together in mixer to form dough. (I let the yeast grow in the water for about 5 minutes before I add the rest).

Let raise in mixer, punch back down. Form into three loaves, let raise again. Bake at 350 for 30 to 35 minutes. Let rest 10 minutes before removing from pan.

Nancy Kimmerle's Dinner In A Pumpkin

Grandma Kathy made this yummy dinner for the Hurst Halloween party 2009.


Dinner In A Pumpkin

(stolen from Nancy Kimmerle's recipe book, aptly titled "Recipes Stolen From Nancy Kimmerly")

1 small to medium pumpkin

1 1/2 to 2 pound ground beef

1 onion, chopped

2 Tbs soy sauce

2 Tbs brown sugar

1 can sliced mushrooms, drained

1 can cream of chicken soup

1 1/2 cups cooked rice

12 oz. can sliced water chestnuts, drained (optional)

Cut off pumpkin top and thoroughly clean out seeds and pulp. Preheat oven to 350. In a large skillet, cook onions and meat. Drain drippings. Add soy sauce, brown sugar, mushrooms, and soup. Simmer 10 minutes, stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture into the clean pumpkin shell. Replace top and place whole pumpkin with filling on a cookie sheet. Bake 1 hour or until inside meat of the pumpkin is tender. Put pumpkin on plate. Remove lid and serve casserole. For the vegetable, scoop out cooked pumpkin and serve, too.

(I added a cup of chopped cabbage, too, just because I had some that I needed to use. I suppose you could do the same with veggies on hand that need to be used--carrots, celery, etc...)

The kids thought this was fun and yummy.

Pumpkins, pumpkins, pumpkins

This year I got ambitious and saved the pumpkin meat from our jack-o-lantern pumpkins. It took a lot of time but it was so satisfying. It hurts me to see pumpkins smashed in the road or left to rot. And pumpkins are yummy. And maybe my Grandma Hurst is smiling in heaven. So now I'm faced with a whole ice cream bucket full of pumpkin. What's a girl to do? Make pumpkin soup. And pumpkin bread. And pumpkin cookies. I'll probably still end up having to can or freeze the rest. Here are the recipes I used for the bread and the soup. Yummy, and healthy too.

"Healthified" Pumpkin Bread

source: eatbetteramerica.com

This is a lower fat, higher fiber alternative to pumpkin bread, but yummy, yummy.

50% less fat • 29% fewer calories • 50% more fiber than the original recipe—see the comparison. We’ve scooped out some of the fat from this popular bread and spooned in whole wheat flour. Delicious! From eatbetteramerica.

Prep Time:20 min
Start to Finish:2 hr 40 min
makes:2 loaves (12 slices each)

2 cups Gold Medal® all-purpose flour

1 1/2cups Gold Medal® whole wheat flour

2 cups sugar

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground allspice

1/2 teaspoon ground cloves

1 can (15 oz) pumpkin (not pumpkin pie mix) (I used 1 3/4 C. pumpkin)

1 cup fat-free (skim) milk

3/4 cup fat-free egg product (or 3 eggs)

1/2 cup canola oil

1.
Heat oven to 350°F. Spray bottoms only of two 9x5-inch loaf pans with cooking spray. In large bowl, mix flours, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, allspice and cloves until well blended.

2.
In medium bowl, mix pumpkin, milk, egg product and oil until well blended. Stir into flour mixture until well blended. Spoon batter evenly into pans.

3.
Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 1 hour.

High Altitude (3500-6500 ft): Decrease baking soda to 1 1/2 teaspoons.

Nutritional Information
1 Slice: Calories 190 (Calories from Fat 45); Total Fat 5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 240mg; Total Carbohydrate 32g (Dietary Fiber 2g, Sugars 18g); Protein 3g % Daily Value*: Vitamin A 60%; Vitamin C 0%; Calcium 4%; Iron 6% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2 MyPyramid Servings: 1 tsp Fats & Oils, 1 oz-equivalents Grains *% Daily Values are based on a 2,000 calorie diet.

Pumpkin Soup

source: Allrecipes.com

(submitted by Lea Ogawa)

Ingredients
6 cups chicken stock
1 1/2 teaspoons salt
4 cups pumpkin puree
1 teaspoon chopped fresh parsley
1 cup chopped onion
1/2 teaspoon chopped fresh thyme
1 clove garlic, minced
1/2 cup heavy whipping cream
5 whole black peppercorns
Directions
Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
Puree the soup in small batches (1 cup at a time) using a food processor or blender.
Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

(I substituted fat free canned milk for the heavy cream, and used fat free chicken stock).

Nutritional Information
Pumpkin Soup
Servings Per Recipe: 9
Amount Per Serving
Calories: 111
Total Fat: 6.6g
Cholesterol: 18mg
Sodium: 1323mg
Total Carbs: 11.9g
Dietary Fiber: 3.6g
Protein: 3.1g