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).