Submitted by Marcia
Ingredients
1 lb powdered sugar
2 C Graham cracker crumbs (14 whole crackers)
2 sticks melted butter or margarine
1 C peanut butter
1/2 C nuts, chopped (optional)
11 oz butterscotch chips
12 oz semi sweet chocolate chiops
Directions
Mix, make into balls, refrigerate until firm. Melt butterscotch and chocolate chips in double boiler. Dip in balls until coated.
Submitted by Marcia
Ingredients
5 lbs or about 20 apples (Jonathon are best)
3/4 C Sugar
2 T Red Hot Candies
1/8 tsp Salt (scant)
Directions
Quarter apples (or divide into eighths if apples are large). Don’t peel or core. Cover bottom of dutch oven with small amount of water, then add apples. Boil until steaming, then cover pan and cook on medium until apples are soft (about 20 minutes). Strain through colander to remove peels and seeds. Add candies, salt and sugar and combine until dissolved.
Freezes well. Makes about 9 cups or 18 servings.
Submitted by Marcia
Ingredients
3/4 C Sugar
3/4 C Vegetable oil
2 tsp Vanilla
2 T Ground Flax
1 tsp Baking Soda
1/2 tsp Salt
1 1/2 C Mashed bananas (3 large)
2 Eggs
2 C Flour
1/2 C Chopped Walnuts
1/2 tsp Baking powder
Directions
Heat oven to 325 degrees. Grease 9x5x3 loaf pan. Mix together sugar, bananas oil, eggs, and vanilla in large bowl. Stir in remaining ingredients. Pour into pan and bake for 60-70 minutes, or until wooden pick inserted in center of bread comes out clean. Let cool for 10 min then remove from pan. Cool completely.
Makes 1 loaf
Submitted by Marcia
Fabulous on burgers!
Ingredients
2 C Basil (fresh packed)
2 garlic cloves
1/4 C pinenuts
1/4/ C olive oil
1/4 C parmesan cheese
Blend in food processor or blender until smooth, scraping down sides. Will keeps for months in refrigerator or freezer if covered with a small amount of olive oil.
Pesto Mayo: 2/3 C mayo and 2 T pesto
Submitted by Marcia
Ingredients
12 Pickling Cucumbers (cut in chunks)
Sliced Onions (about 1/2 of a large onion)
Fresh dill (about .75 ounce)
Sliced garlic (about 8 cloves)
Red pepper flakes (about 1/2 tsp)
Brine
2 C water
5/8 C white vinegar
5/8 C sugar
2 Tbl salt
1 tsp alum
Directions
Bring brine to boil. Cool a little.
In 2 quart jars, layer other ingredients. Pour brine over pickles in jars. Cover with lids. Let stand in refrigerator for 2 days before eating. Keep refrigerated.
Makes 2 Quarts.
Submitted by Marcia
from “The Health Lunchtime Challenge Cookbook”
Ingredients
1 (15-ounce) cans organic black beans, drained and rinsed
4 cups fresh corn
1 pint cherry tomatoes, quartered
2 cups cooked quinoa
1 medium red onions, chopped
1/2 bunch fresh cilantro or flat-leaf parsley
2 avocados, pitted, peeled and cut into cubes
1 Tablespoon extra virgin olive oil
1 lemon, halved
sea salt
Directions
In a large bowl, combine black beans, corn, tomatoes, quinoa, cilantro or parsley, red onion, avocados and olive oil. Squeeze lemon halves and add juice to the bowl. Toss to combine, then season to taste with salt.
Submitted by Marcia
Serves 9
Ingredgients
1/4 C butter
1/2 C brown sugar (packed)
1 can (8 1/2 oz) sliced pineapple, drained
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1 1/2 C Cake flour or 1 1/4 C all-purpose flour
1 C sugar
1 1/2 tsp baking powder
1/2 tsp salt
3/4 C milk
1/3 C shortening
1 egg
1 tsp vanilla
Directions
Preheat oven to 350 degrees. Melt butter over low heat in 8 x 8 x 2″ pan. Sprinkle with brown sugar evenly over butter. Place 5 pineapple slices in pan. Place cherries in center of slices. Measure remaining ingredients into large mixer bowl. Blend 1/2 min on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pan. Bake until wooden pick comes out clean. Invert onto plate. Leave pan over cake a few minutes to drip. Yum!
Enjoy!
Submitted by Marcia
Serves 8
Ingredgients
2 T unsalted butter
1 medium onion, chopped
4 medium carrots, sliced 1/4 ”
2 ribs celery, sliced
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp fresh ground pepper
2 T flour
3 T heavy cream
2 C chicken broth
4 C shredded cooked chicken
1 C frozen peas
1 1/2 tsp chopped fresh dill
1 9″ pie pastry
1 egg, beaten
Directions
Preheat oven to 400 degrees. Heat butter in 12″ cast-iron skillet over medium heat. Add onions, carrots, celery and garlic and cook until carrots begin to soften, about 6 min. Season with salt and pepper. Reduce heat to med-low and stir in flour. Cook for 1 minute. Stir in heavy cream and broth, using whisk, until combined. Stir in chicken, peas, and dill and bring to a boil. Remove from heat. Roll out crust to 12″ in diameter. Place pastry atop chicken mixture and brush with egg; cut vents in pastry. Transfer skillet to oven; bake approx 35 minutes until crust is brown and flaky. Yum!!
Enjoy!
Submitted by Marcia
Ingredients
1/2 Cup cocoa powder
1 1/2 cups sugar
1 can (13.5 oz) evaporated milk
1/4 pound cold butter, cut into pieces
1 tablespoon vanilla
Directions
Start with a heavy-bottomed saucepan, at least 2 quarts because sauce doubles in size. Place sugar in pan with cocoa powder. Stir with wooden spoon until well-blended. Add evaporated milk. Continue to stir until blended well. Once it’s mixed well, turn heat to medium. Stir constantly. Bring mixture to boil, about 5 minutes. Let it boil for another five minutes, stirring constantly. Make sure chocolate doesn’t burn. Pull sauce off heat and add butter. Stir sauce until butter is completely melted. Add vanilla and serve over ice cream. Store sauce in refrigerator and reheat in microwave or water bath.
Submitted by Marcia
Ingredients
1 cup pecans, finely chopped
1 cup Vanilla Wafer crumbs (about 28, crushed)
1/8 cup margarine, melted
2/3 cup butter
2 squares unsweetened chocolate
2 eggs, separated
2 cup powdered sugar
1 tsp vanilla
1/2 gal mint chocolate chip Ice cream, slightly softened
(I usually buy green)
Directions
Mix together pecans, wafers, and margarine. Reserve about 2 T of this mixture and spread the rest in a 9 x 13″ pan. Press in gently.
Melt butter and chocolate in top of double boiler. Beat yolks — and sugar and chocolate mixture. Beat egg whites slightly. Add to yolk mixture. Add vanilla. Pour over wafers and pecans. Freeze. Soften ice cream and spread over mixture. Top with reserved pecan mixture. Freeze until served.
