Oatmeal Fudge Bars

These are absolutely delish!!!


Cookie Dough
1 cup butter
2 c brown sugar
2 eggs
2 tsp vanilla
2 1/2 c flour
1/2 tsp salt
1 tsp baking soda
1 1/2 c quick cooking oats

Chocolatey Goodness
one 14 ounce can sweetened condensed milk
one 12 ounce pkg milk chocolate chips
1/4 c butter
2 tsp vanilla
1 c chopped walnuts or pecans (optional)

Cream butter and sugar together, then add eggs and vanilla.  Sift the flour, baking soda, and salt, and add to the oatmeal.  In a heavy saucepan, mix the sweetened cond. milk, choc. chips, and butter.  Heat until just melted.  Then stir in the vanilla and nuts.  Spread 2/3 of the cookie dough into a 9 x 13 greased pan.  Spread the chocolate mixture on top, and drop the remaining 1/3 cookie dough on the top of that all over in blobs.

Bake 350 for 25 minutes.  Cool and cut into bars.

Cheesy Vegetable Chowder

This is healthy and delicious!  It's not my recipe so here's the link to the person who deserves the credit:

http://luluthebaker.blogspot.com/2011/09/cheesy-vegetable-chowder.html

2 Tablespoons butter

1/2 cup chopped onion

1 cup finely chopped carrot

1 stalk celery, finely chopped (feel free to add more celery if you like celery; I don't, so I don't add much)

1 Tablespoon minced garlic

4 cups chicken broth (I usually use a mixture of low-sodium chicken broth and broth made with chicken soup base because it gives it such nice flavor)

2 large baking potatoes, peeled and chopped

1 Tablespoon flour

1/2 cup water

2/3 cup milk

2 cups chopped broccoli

2 heaping cups shredded cheddar cheese

Melt the butter in a large soup pot.  Add onions, carrots, and celery and saute over medium heat until tender.  Add garlic and cook 1 or 2 additional minutes.  Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender.  Mix flour with water, add, and simmer until soup is slightly thickened.  Add milk and broccoli and cook until broccoli is just tender and soup is heated through.  Stir in cheese, allow to melt, and serve.

Mammas Baklava!

This is my favorite kind of Baklava ever!  It's way better than any I've had even at Mediterranean restaurants.  It's very simple to make too.  This Baklava also has a very special place in my heart because my Grandmother used to make it for us, and it was the last thing she made for me before she passed away.  If you like Baklava, this recipe is definitely worth making!  (Thank you to my Aunt Jennie for preserving this recipe and sending it to me!)

Baklava

1 Pkg. Filo Skins

1 Pound Butter melted

1 Pound finely chopped walnuts (A blender works well if you put small amounts in at a time)

2/3 cup sugar

Mix the walnuts with the sugar and set aside.

Syrup

2 Cups Sugar

1 Cup Water

¼ teaspoon lemon juice

Preheat oven to 300 degrees

To begin with start the syrup by putting the sugar and water in a sauce pan and slowly simmering for about 45 minutes.  Add the lemon juice when done.  (I usually get this ready and don’t turn it on until I place the baklava in the oven.  Then I turn this on and start the timer for both at the same time.

For the baklava use a large cookie sheet that has the sides.  Place 2 filo sheets on tray and coat with butter using pastry brush.  Continue this process until you have used half of the sheets.  When half of the sheets have been layered and coated with butter spread the walnut and sugar mixture evenly over the top of the sheets.  Cover with another layer of filo sheets until you have no more left making sure all have been coated with butter including the top layer.  Cut dough into pieces before baking.  I usually start on one corner and cut on the diagonal working to the opposite end of the pan the turn the pan and do the same the opposite direction so that dough looks like it’s in diamond shapes. 

Bake in hot oven for about 45 minutes or until lightly browned.  When done remove from oven and pour hot syrup over hot baklava then return to the oven for another 8-10 minutes or until golden brown.  Cool before eating.

Turkey Avocado Hummus Wraps!

YUM!  These are so good, and they are an awesome go to lunch when you need something quick!

What you need:

Whole Wheat tortillas

Slicked turkey

Avocados

Hummus

Ranch dressing (or any other favorite dressing)

Sliced cheese

Spring Mix lettuce/ Spinach
(and anything else you want to add!)

Spread the hummus on half of the tortilla and the dressing on the other half, put the rest of the ingredients on it and wrap it up!  Eat and be happy!

Beef Stroganoff

This is a creamy delicious version of stroganoff that it loaded with flavor!  It's my own version of a combination of recipes.  You can easily make this vegatarian by adding freshly cooked  mushrooms (like baby portabellas would be fantastic) instead of the meat.

Ingredients
1 lb cooked beef (steak, roast, ground, your choice)
Season meat with seasoned pepper and garlic salt.
I actually don't use the whole pound, but if I did I would double the rest of the ingredients:

1 onion
2 Tbsp butter
1-2 Tbsp olive oil
2 tsp minced garlic
1 cup water
1 tsp veggie stock (concentrate) I love the "better than bullion" kind
1 can cream of mushroom soup (healthy request version because it doesn't have added MSG)
1 tsp or less Worcestershire sauce (optional)
1 small can mushrooms, or cook fresh mushrooms with onions halfway through the sauteing process
salt to taste
pepper to taste (I like a lot!)
dash garlic salt
1 tsp parsley flakes (or better yet throw in some fresh chopped parsley)
1-1 1/2 cup sour cream (depending on how creamy you want it)

Cook meat and set aside. Saute onions in butter and oil on low heat (add mushrooms after about 5 minutes if using fresh ones).  Add minced garlic once the onions are cooked and saute 1 minute longer.  Then add water and veggie stock, cream of mushroom soup, worchestershire sauce, canned mushrooms, and spices.  Cook for about 5-10 minutes until desired consistency.  Last add sour cream and mix well, then add meat.  Serve over pasta.

* Top with fresh dill and parsley if desired!  Yum!!

Butter Ball Cookies

I'm totally on a dessert kick lately now that I'm past my first trimester and back to myself again!  So here's another one.

I grew up with these cookies, and they are still my favorite shortbread/sugar cookie ever. :)

Cream together 1 cup butter, 1/2 cup brown sugar, and 1 teaspoon vanilla till light and fluffy.  Gradually add 21/4 cups sifted flour, mixing till smooth.  Dough will be somewhat crumbly but will stick together when rolled together.  Form into 1-inch balls;  roll in granulated sugar.  Bake on greased cookie sheet at 325 for 20 minutes.  Cool and eat!  Makes about 48 cookies.

Bread Pudding!

You might just think you've died and gone to heaven when you eat this dessert!

Ingredients

• 6 slices day-old bread (I use 6-8 large slices of french bread, or about half a loaf.  and it doesn't have to be day old)
• 2 tablespoons butter, melted
• 4 eggs, beaten

• 2 cups milk
• 3/4 cup white sugar
• 1/2 to 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Break bread into small pieces into an 9x13 inch baking pan (or slightly smaller). Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork (I mix it pretty well actually, you don't have to be too light!) until bread is covered and soaking up the egg mixture.
4. Bake in the preheated oven for 45-55 minutes, or until the top springs back when lightly tapped.

Sauce

1 cup white sugar

1/4 cup butter

3/4-1 cup whipping cream (depends on how thick you want it)

1 teaspoon vanilla extract

Combine sugar, butter, cream, and vanilla in a large saucepan. While stirring, bring to a boil. Reduce heat to low, and stir 3 minutes more. Spoon over warm bread pudding.

My Favorite Brownie Recipe

2 eggs
1 c sugar
1/2 c butter
4 oz semi-sweet chocolate baking squares
1/2 c flour
1 tsp vanilla
dash of salt

Melt chocolate with butter in sauce pan on stove and set aside.  Beat eggs until smooth lemon color.  Stir in sugar gradually.  Pour in chocolate and butter, then stir in vanilla flour and salt.  (can add walnuts if desired)

Bake in 8 or 9 inch square pan (greased) at 350 for about 30 minutes.

Ginger Cookies (Great Grandma's recipe)

3/4 c butter

1 c sugar

1 egg

1/4 c molasses

2 1/2 c flour

2 tsp baking soda

1/2 tsp salt

1 1/4 tsp ginger

3/4 tsp cinnamon

1/2 tsp cloves

Combine ingredients and mix well.  roll into balls and roll them in sugar.  bake 8-10 minutes at 350

No Bake Cookies (The good kind!!)

2 cups sugar

3-4 Tbsp. cocoa

1 cube butter

1/2 tsp. salt

1/2 c. milk

3 c. quick cooking oatmeal

1 c. coconut

1 tsp. vanilla

Bring sugar, cocoa, butter, salt and milk to a rolling boil.  Let boil and stir for about 2 minutes, but no longer.  Add oats; put lid on and let stand for 6 minutes.  Add coconut and vanilla.  Drop large spoon fulls on wax paper (or a buttered pan).  Let cool, and enjoy!

Makes: approx. 24 cookies

Creamy Chicken Enchiladas

2 small cans cream of chicken soup

1/2 -1 cup sour cream (depending on how creamy you like it)
cooked chicken (amount to preference, chopped or shredded)

1 onion (chopped and sauteed)

1/2 can corn

1 small can red enchilada sauce
1 small can green chiles (optional)

salt and pepper to taste

shredded cheddar cheese

flour tortillas

In a bowl mix the cream of chicken soup, sour cream, chicken, sauteed onion, green chiles, corn, salt and pepper, and about 1/3 of the can enchilada sauce.  Fill tortillas with the mixture and roll them up.  Place a small amount of either enchilada sauce or some extra cream of chicken soup (mixed with a little milk) in the bottom of the pan before putting the enchiladas in.  Place enchiladas in 9x13 in pan snugly next to each other.  Top with remaining enchilada sauce (sometimes I mix sour cream in with the sauce) or top with more cream of chicken soup (slightly diluted with milk).  Bake in oven at 350 for 20 minutes, then sprinkle shredded cheddar on top and bake for another 10 minutes.

Ukrainian Borscht

This soup is amazing!  If you like beets, you will adore this soup!  It is so healthy and so delicious!  Lot's of work, but well worth it!!!  My mother got this recipe from a Ukrainian friend of hers when I was in high school.  It has been one of our favorites ever since.

Note:  The recipe says to cook a whole chicken and use the meat and broth from that.  But I prefer to just cook some chicken breasts, or even use a rotiseree chicken and then add chicken stock or water mixed with 'better than bullion'.  There isn't a measurement for water/chicken broth in the recipe, so the best way is to make sure all the veggies and meat are fully covered with the liquid and it turns out great.  (Some of the water will dissolve while boiling so be generous with the amount you put in).  Put in the beet juice before adding water so you don't have too much liquid.

Also you'll need to use a very large pot, unless you want to do half the recipe.

1 chicken whole

4 cans of beets - juice only!  (make sure you don't use pickled beets, I made that mistake once without realizing it and it ruined the whole pot of soup!)

3 bunches fresh beets (aprrox. 12 small to medium size)

  *sometimes we put in half fresh and half canned beets, they are both good in it, but at least do some fresh ones for sure*

1 pkg baby carrots

6 med. potatoes

1 large onion

2 c celery

1/2 cabbage

2 large bell peppers (red or green are best)

1 pkg fresh dill

1/2 c fresh parsley

2 dashes garlic powder

1 tsp chili powder

1/2 tsp black pepper

salt to taste

1 small can tomato sauce

1 small can tomato paste

sour cream to put on top (optional)

Cook chicken in boiling water.  Strain the broth and save it.  Remove from bones and cut up meat.  Put in fridge while preparing soup.  Chop up all vegetables (remove skin from both potatoes and beets) and put into the broth.  Add beet juice from the 4 cans to the broth.  Chop up fresh seasonings and add to the soup.  Add tomato sauce and paste.  Then add the salt, pepper, and garlic powder.  Boil vegetables in the broth for about 20-30 min. until slightly tender. Turn off the heat.  Once the vegetables are fully cooked then add the chicken (otherwise the meat will be tough). If the tomato flavor is dominant you need more beet juice, the sweet beet flavor is what you want.  Serve with a dollop of sour cream on top of the soup.  

All ingredients are approximate, you may want to vary amounts according to your preference.

My Favorite Buttermilk Pancakes

Buttermilk Pancakes (Jayme Burkhart's)

2 eggs

2 c buttermilk

1/4 c oil

2 T sugar

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 3/4 c flour

1 c blueberries, fresh or frozen, thawed, drained  (optional)
these are also excellent with fresh raspberries in them!

Beat eggs, buttermilk and oil.  Add sugar, baking powder, baking soda, salt and flour.  Stir until lumps disappear,.  Add blueberries if desired.  Lightly grease griddle (heat to 375) or pan, .  Pour out pancake batter 1/4 cup at a time.

I like to top it with agave rather than syrup, but homemade maple syrup is great too.

(This recipe makes a lot of pancakes.  If you are only feeding 2-3 people you can half the recipe.)

The Best Banana Bread Ever! (and it's healthy!)

Best Ever Banana Bread (I like to also add a cup of frozen blueberries!  I don't put pecans in it, but you might like to. I also like to bake it in a 9x13 pan, for about 35-45 minutes).

I found this recipe on allrecipes, but I've tweeked it quite a bit.  And I really think it's perfect!  -Tiff :)

INGREDIENTS:

2 eggs, beaten 1/3 cup buttermilk or yogurt (I prefer yogurt) 1/2 cup vegetable oil (1/4 applesauce, ¼ oil) 1 cup mashed bananas 2/3 cup white sugar

1 3/4 cups all-purpose flour (1/2 wheat, ½ white) 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup chopped pecans (optional) 1 tsp vanilla 1 cup frozen berries

DIRECTIONS:

1.	Preheat oven to 325 degrees F (165 degrees C). Spray one 9x5* inch loaf pan with non-stick spray coating.
2.	Blend together the eggs, buttermilk, oil and bananas.
3.	Sift together the sugar, flour, baking soda and salt. Add to banana mixture and stir in pecans. Mix well.
4.	Pour into prepared loaf pan and bake 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean.                                        *-OR-  bake in 9x13 for 40 min*--

Broccoli Cheese Soup

      This soup is AMAZING!  That is, if you like broccoli cheese.  I just love this recipe.  And I love that it uses real cheese instead of processed cheese like lots of recipes for this kind of soup calls for.  It's very easy to make, and even my kids will eat it!   note: it says to puree it, but it's good both un-pureed and pureed, your preference.  I found this recipe on this website... http://diethood.com/2011/04/18/broccoli-cheese-soup/

·                                  tablespoon butter

·                                 1 onion, chopped

·                                 1/4 cup butter

·                                 1/4 cup flour

·                                 2 cups whole milk

·                                 2 cups chicken broth

·                                 1/2 pound fresh broccoli, cut into florets

·                                 1 cup carrots, (about 3 large carrots) chopped

·                                 salt and pepper, to taste

·                                 1/4 teaspoon nutmeg

·                                 8 ounces grated cheddar cheese

Directions:

·                                 In a small pan, saute the onion in butter. Set aside.

·                                 Next you need to prepare the roux; cook butter and flour using a whisk over medium heat for 3 minutes. Stir constantly.

·                                 Slowly add in the milk and continue to whisk.

·                                 Add the chicken stock whisking all the time. Simmer for 20 minutes.

·                                 Add the broccoli, carrots and sautéed onions.

·                                 Cook over low heat until the veggies are tender, about 20 minutes.

·                                 Add salt and pepper.

·                                 Pour in batches into blender, or a food processor, and puree.

·                                 Return to pot over low heat and add the grated cheese; stir until well blended.

·                                 Stir in the nutmeg and serve

Amazing Enchiladas (corn tortilla)

I created this recipe based on some delicious chicken my husband cooked in the crock pot.  He was specifically trying to combine the flavors of cilantro and lime, and it turned out great.  So I used his idea and made something similar.  He loves these enchiladas!

Ingredients

(note: all ingredients are approximate, add more or less according to you preference)

corn tortillas

1 c chicken (cooked, shredded or cubed)

1/3 c sour cream

1/3 c shredded cheddar cheese

more cheese to put on top (save until the end)

1/2 can black beans (optional)

10 oz. red enchilada sauce

1-2 tsp lime juice

1/4 bunch of fresh cilantro (chopped)

dash of red pepper (or chile powder)

couple dashes of garlic salt

(can also add olives, onions, tomatoes, etc.)

Mix chicken, sour cream, cheese, just under half the enchilada sauce, black beans, lime juice, cilantro, garlic salt, and red pepper.  Put a couple spoonfuls on each tortilla and roll it up.  Place enchiladas in pan next to each other.   Pour the remaining sauce over the enchiladas, and top with extra cheese.

Bake 350 for 25-30 minutes.

Buttermilk Pie!!!

Oh  my goodness, I am in love with this pie!  This recipe is from my friend Elena, and it is AMAZING!!!
If you've never had buttermilk pie, it's actually more like a cake texture and taste sort of like pound cake (but way better!).

(Sorry this picture is terrible, but my lense is broken on my good camera and is currently being fixed, so this is the best I could get for now.)

Buttermilk Pie Recipe:

Pre-heat oven to 400 degrees.

Liquid ingredients:

Whisk together:

4 eggs

2 cups buttermilk

2 tablespoons lemon juice

2 teaspoons vanilla

½ cup melted butter

Dry ingredients:

Mix together:

1½ cups flour

3 cups sugar

¾ teaspoon baking soda

1 teaspoon baking powder

Whisk liquid ingredients together, gradually add dry ingredients and whisk until there are no lumps.  Pour into unbaked 9” pie shell, cook at 400 degrees for 10 minutes.  Turn down heat to 325 degrees and cook for 50-55 minutes (top will get darker brown and pie will be spongy to the touch).

Mimi's Cafe Corn Chowder

(photo courtesy of Tea Jenny)

4 tablespoons butter or margarine
6 tablespoons onion, chopped
3/4 cup celery, large dice
2 1/2 cups hot water
2 cups raw potato, peeled, cut in 1/2-inch cubes
3 cups frozen corn, thawed
2 tablespoons sugar
2 teaspoons salt
1 pinch white pepper
3 tablespoons all-purpose flour
1 quart half and half, divided use


In large pot, melt butter using medium heat. Add onion and celery, simmer until softened but not browned, about 5 minutes. 

Add water, potatoes, corn and seasonings. Cover and simmer 30 minutes, or until potatoes are tender. 

Whisk flour into 1 cup half and half, and stir flour mixture into soup. Add remaining half and half. Simmer about 15 minutes, until soup thickens. 

Add salt and pepper if needed. To thin soup, add milk. To thicken soup, simmer 5-10 minutes more as desired.

Zucchini Pie

4 c thinly sliced zucchini

1 c chopped onion
1/4 c butter plus 2 T olive oil
2 eggs beaten
1 c grated cheddar cheese
1 c grated monterey jack cheese
(you can use 2 c colby jack for the cheese)

seasonings:
salt and pepper to taste
1/2 t garlic powder
2/ T parsley flakes
1/2 t basil flakes
1/2 t oregano flakes

one tube croissant rolls or dough of choice

here's the pie crust recipe i like to use  http://allrecipes.com/Recipe/Butter-Flaky-Pie-Crust/Detail.aspx

Saute zucchini and onion in butter and oil.  Add seasonings. Line 9" pan  with dough.  In large bowl mix eggs and cheese then add zucchini mix.  Pour into lined pan and bake at 375 degrees for 20 to 30 mins.

Lasagna

• 1 pound lean ground beef (sometimes I use cooked chicken instead)
• 1 onion, chopped
• 2 (6 ounce) cans tomato paste
• 1 (14.5 ounce) can crushed tomatoes
• 2 cups water
• 1 tablespoon dried oregano
• 2 teaspoons garlic powder
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon white sugar
•  
• 12 ounces cottage cheese (or ricotta)
• 1/2 cup grated Parmesan cheese
• 1 egg (I've also made this without the egg and it turned out great that way too)
•  
• 9 lasagna noodles
• 1 pound shredded mozzarella cheese (or cheddar)

Note:  I usually like to add extra vegetables like zucchini, broccoli, or spinach

Directions

1. In a large skillet over medium heat, cook beef until brown. Drain. In another skillet over medium heat, cook onion until translucent. Combine beef and onion in a large saucepan with tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour.
2. While sauce is simmering, blend cottage cheese, Parmesan and egg until smooth. Set aside.
3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Spread 1 cup of sauce in the bottom of a 9x13 inch baking dish. Cover sauce with 3 noodles. Cover noodles with one-third of remaining sauce. Top with half the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.
6. Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.