Butter Tart Squares

I made these for my cookie exchange this year! Simple and yummy! I got it out of my "Wanda's Pie in the Sky" cookbook.

Butter Tart Squares

For the crust:
1 cup cold butter cut into 1/2 inch pieces
2 cups flour
3 Tbsp. sugar

For the filling:
1 cup raisins
1 cup hot water
4 eggs
2 1/4 cup brown sugar
1/3 cup corn syrup
2 tsp. vinegar
2 tsp. vanilla extract
2 Tbsp. flour
1/2 cup butter, melted
1 cup pecans or walnuts, coarsely chopped

For the crust: Preheat oven to 350. Using a food processor or pastry blender, process or cut the butter into the flour and sugar until the mixture is mealy. Mix until it is just starting to come together and no longer looks dry. Press onto the bottom and 1 inch up the sides of a 9X13 baking pan. Bake for about 15 minutes until set and barely golden.

For the filling: Soak the raisins in the hot water for 15 minutes. Drain. Combine the eggs, sugar, syrup, vinegar, vanilla and flour in a medium bowl. Whisk until smooth. Whisk in the butter. Stir in the soaked raisins and the nuts. Pour into the baked crust. Bake for 25 to 35 minutes, or until golden and no longer liquid in the center. Cool completely before cutting into bars or squares. Store in the fridge in a tightly closed container for up to 5 days.

Homemade Apple Leather

I have been making this apple leather for a few weeks now, and as fast as I make it, it seems to disappear! It takes a few tries to perfect it, but is well worth the effort. Apples are fresh and plentiful!

1 pound of apples(about 4 large), peeled and cored and cut up

1/4 cup water

Put water and apples in pot and cover, cook till soft, stirring occasionally.

Pour into a blender or food processor and blend until smooth. Should measure out to 2 cups of apple puree.

Add 1/4 honey (or sugar) and 1/4 tsp. cinnamon. Stir well.

Pour into a 9 by 15 cookie sheet that has been lined with saran wrap and even spread to edges.

Bake in a warm oven, about 150 degrees, near centre or top of oven. Leave in oven overnight.

It is done when it is no longer soft to the touch.

Leave on plastic wrap and roll up, rewrap in more plastic wrap or a plastic bag, and keep in the fridge, or freeze.

Now, here are a few suggestions from me.

1. To spread in a large cookie sheet(9 by 18 or whatever it is), do about 3 cups of puree, still adding 1/4 cup honey, but you could increase the cinnamon if you want to.

2. Make sure you spread the puree very evenly...it is worth working at it for a time....even right to the edges. I also fold in the edges of the plastic wrap a bit...or use parchment paper cut to fit the pan exactly. Then when done peel apple leather off the paper and put on saran and roll.

3. Put in the oven at the lowest temp you can...probably is 150 degrees...about 9 or 10 pm and the first person up in the morning turns off the oven, leaving it in the oven. Feel it with your fingers, peel off plastic a bit and check back side. If it is still "wet", remove from plastic and put back in oven for a short time.

This apple leather is so very good. I have made it several times and it has gotten better each time. I like to make it on the thicker side and just dry it longer. You can also make strawberry leather, just by pureeing the berries and adding the honey. Apples are a little cheaper to use!

I know you will love it!

Pumpkin Cheesecake Bars

Here's something very delectable and different for Thanksgiving! My friend Darla first made this.

Oven 350.

Dough
1/2 cup butter softened
1/4 cup sugar
1 egg
1 1/4 cup flour

Beat butter and sugar until fluffy. Beat in egg and stir in flour. Press dough into 9X13 pan. Bake 15-20 minutes ot until just brown. Remove and cool completely. Reduce oven to 325.

Cheesecake filling
500 grams cream cheese
1/2 cup sugar
2 eggs
1/2 tsp. ginger
1/2 tsp. cinnamon
3/4 cup pumpkin puree
1 large pinch of salt

Beat cream cheese and sugar until smooth. Beat in eggs; stir in spices, pumpkin and salt. Spread pumpkin on crust. Bake 25 min. or until firm. Cool completley.
Topping
3/4 cup sour cream
1 1/2 tbsp. sugar

1 oz. semisweet chocolate (melted)

Mix topping and spread. Drizzle choclate.

Raspberry Streusal Muffins

I made these the other day and Andrew said they were the best muffins I'd ever made. They were pretty darn delicious. Made from fresh raspberries straight from the USA so I can only imagine how good they would be with fresh BC/Oregon berries! Hope you like them as much as we did. The recipe called for 18 muffins but I made 12 larger muffins! Be sure and use ALL the streusal topping even if it seems like alot...I may use brown sugar in the streusal next time instead of white...I like brown sugar better.
INGREDIENTS
1/2 cup butter or margarine, softened
1/2 cup sugar
1 egg
1/2 cup sour cream
1/2 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup fresh or frozen raspberries
STREUSEL:
1/4 cup all-purpose flour
1/4 cup quick-cooking oats
3 tablespoons sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
3 tablespoons cold butter or margarine
confectioners' sugar
DIRECTIONSIn a mixing bowl, cream butter and sugar until light and fluffy; beat in egg. In a small bowl, mix sour cream, milk and vanilla. Combine dry ingredients; stir into creamed mixture alternately with sour cream mixture just until moistened. Gently fold in raspberries. Fill greased or paper-lined muffin cups two-thirds full. Combine flour, oats, sugar, cinnamon and salt; mix well. Cut in the butter until crumbly. Sprinkle over muffins. Bake at 400 degrees F for 18-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Dust win confectioners' sugar.

Camp Pan Breakfast

When I go packing with Pam and Lorrie, we all have our responsibilities. I usually make the dinners, Lorrie and I share making the lunches, and Pam eats whatever it is. HAHAHA!
Lorrie makes a super breakfast that always tastes so delicious in the morning. Try it! I know you will like it too.

Using a large (cast iron if you have it) fry pan, fry up a certain amount of cut up bacon and diced onion. Then add some cooked potatoes (or frozen hashbrowns that have thawed out in your cooler) and pan fry that for a time. You can also add a certain amount of green pepper cut up (seems like it is the only time I like green pepper). Cook and stir occasionally until potatoes are browned and pepper is cooked. Season with salt and pepper if needed. Add grated cheddar cheese over top and cover until cheese melts. Serve it up.

I know that when you are camping, everything tastes so much better. I would probably never make this at home, but out in the bush, it is very good food! Lorrie also made it the last time I camped with her with loose sausage meat instead of bacon....very very good!

Ultimate Beef Steak

I have been cooking steak for many years...this is the best way to do it that I have ever tried. Try it...you will love it too I am sure!

A certain amount of good steak...strip loin, tenderloin, sirloin, t-bone!

Brush each steak on both sides with olive oil.
Generously salt and pepper on both sides WITH (tada...the secret ingredients)
1. Kosher Salt
2. Fresh ground pepper or course ground pepper.

Grill on BBQ for about 7-8 minutes per side on a medium heat.

Serve with pan fried mushrooms....olive oil, dash of white wine, kosher salt, and course ground pepper.

MMMMMMMMMMmmmmmmmmm!! This is delicious!
*This is also a very good way of cooking pork chops on the grill.*

Sweets for the SWEET

I have made both of these great recipes this week and they have turned out really well. The cookies live up to their name and what else can you say about strawberries except...DELICIOUS!!

Vanishing Oatmeal Cookies

Cream together:
1 cup butter
1 cup firmly packed brown sugar
1/2 cup granulated sugar

Add:
2 eggs
1 tsp. vanilla

Stir together:
1 1/2 cups flour
1 t. baking soda
1 tsp. cinnamon
1/2 t. salt(optional)
3 cups Oatmeal, quick or old-fashioned
1 cup (or more) raisons

Add dry ingredients and mix well. Bake at 350 for 10 to 12 minutes.
I also made a batch with chocolate chips, omitting cinnamon...delicious too!
**I have been looking for a good oatmeal cookie recipe and I think this might be it!!

Strawberry Pie

1 Baked 9 " pie shell
3 cups sliced strawberries

Glaze:
3/4 cup sugar
3 T. cornstarch
1 cup water
2 T. dry strawberry JELLO

Mix sugar and cornstarch well, add cold water, stir again well, and bring to a boil. Remove from heat and add dry JELLO powder, stirring until dissolved and smooth. Cool slightly. (I also mashed a few strawberries and stirred it into the glaze). Mix in sliced strawberries and pour into crust. Chill and serve with whipped cream...of course. MMMMmmmmmmmm!!!

Elizabeth's Latest Potatoes

I thought I would add my latest potato recipe. It's a combination of recipes. The variety of potatoes is what makes this really yummy.

Some potatoes
Some sweet potatoes or yams
a couple tablespoons of veg oil
seasoning salt
pepper
parmesan cheese

Cut potatoes into matchsticks or french fries. Mix oil, salt, pepper and parmesan. Toss potatoes in seasoning. Bake at 375 for 30-45 minutes, until nice and brown and crispy.

Renewed Faith in Potatoes

Spud Light (From Eat, Shrink and Be Merry)

I made these potatoes to go with chicken tonight and they were so yummy! Andrew and I have been eating alot of rice and pasta lately because we just haven't been into potatoes lately...this recipe changed our Buds! Enjoy!

2 lbs mini red potatoes, unpeeled
1 Medium Red Onion, cut into wedges
2 Tbsp Olive Oil
1 Tbsp chopped fresh rosemary or fresh thyme, or combination of both
2 tsp Balsamic vinegar
1 tsp minced garlic
Salt and freshly ground pepper to taste

-Preheat oven to 425. Spray 9by13 baking pan with cooking spray. Cut potatoes in half, or quarters if they're larger, and place in baking pan. Add onion,olive oil, rosemary,vinegar, and garlic. Toss vegetables until well coated.

-Roast, uncovered, for about 30 minutes. Check for doneness of potatoes. Can you stick a fork in them? If not stir and continue to roast until done.

-Remove from oven and transfer to serving dish and sprinkle with Salt and Pepper!

Mama's Monday Night Quick Fix Spaghetti

Hi Girls,

Last night I got in late and wanted to make something very quickly for dinner...I was in the mood for spaghetti! So I made this meal in about 40 minutes...start to finish!

Mama's Monday Night Quick Fix Spaghetti

Mince 1 onion and put in a dutch oven with a small amount of oil. Add 2 lbs. hamburger and fry on a high heat stirring constantly...apparently this is called "scrambling"! When meat is browned add:

1 small can tomato paste
1-10 oz. can tomato soup
1-14 oz. can diced tomatoes
1-14 oz. can tomato sauce
1/4 cup ketchup

Stir well, and add:
1 1/2 tsp. Italian seasoning
1/2 tsp. allspice
1/4 tsp. garlic powder
dried parsley ( a goodly amount)
pepper to taste
1 tsp. sugar

I also added a small amount of water...enough to rinse out the cans.
Simmer sauce while cooking rotini. Add a certain amount of cooked rotini to sauce and stir...continue to simmer for about 10-15 minutes. I served it with shredded Parmesan, and, of course, a Kuhn Family favourite...cottage cheese. I think this was the best spaghetti I ever made! We finished it up tonight for dinner.
I made this without a recipe. I hope you like it!

Nana's Very Good JELLO!

This is my current favourite dessert of the moment. It gets me through the day!



1 large package JELLO
Choose your fave flave! These are mine listed in order.

#1. Black Cherry

#2. Lemon

#3. Cranberry

#4. Raspberry

#5. Strawberry
Mix according to package directions!



Certain amount of Whipping cream
Certain amount of Sweetener (not sugar)
A touch of Vanilla
Whip together until stiff.



Spoon JELLO into a pretty bowl. Top with whipped sweetened cream. Mix vigorously with your spoon and devour in under 1 minute! OR!! Leave the JELLO in one big "blob" and top with whipped cream, and shave off some of the jello and then some of the cream. This latter method is more time consuming as it takes a great deal of practise to end up with just the right amount of whipped cream for the the last bit of JELLO!



This is best at the end of a busy day! It is a refreshing dessert!! I am loving it!!!

Peanut Butter and Chocolate Bars

These are delicious and yummy and super easy! I apologize to Mom in advance for putting this recipe on here after you have just started your diet!


2 c. peanut butter, smooth or crunchy
3 c. icing sguar1 c. melted margaine
3 c. of graham crumbs
12 oz. bag of chocolate chips

Mix first 4 ingredients together. Pat into large cookie sheet. Melt bag of chocolate chips and spread on top.

I halved this recipe and put it in a 9 X 9 pan.

Buttermilk Cornbread

This is the cornbread recipe I used to go with the tortilla soup. Very tasty except next time I may reduce sugar a tad...it was a bit too sweet to go with the soup but other wise very good! Enjoy. The soup just gets better and better as leftovers too! Oh....and if you decide to make muffins instead of the 8-inch pan I would probably double the recipe.

INGREDIENTS
1/4 pound butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
DIRECTIONS
Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Chicken Tortilla Soup (Allrecipes)

INGREDIENTS
2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth (I added a whole carton plus 1 cup water)
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)

DIRECTIONS
In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

* I added the extra liquid because I added 1/2 cup of rice as well before simmering...mmm good. I reccommend all the garnishes and serving with cornbread! Oh...I also doubled all the spices except the garlic. Very tasty.

Chicken Satay served over Coconut rice with Honey cinnamon glazed carrots

I made this last night to surprise Andrew with an evening meal for just the two of us! We fed the kids and after they were snug in bed we had a quiet romantic evening with no constant commentary from Kate and no screeching from Quinn.....it was wonderful! And the Thai meal I made delicious...I was feeling adventurous and have never had Thai food but have always wanted to try it so what better person to try it on than my hubby who pretty much loves anything... especially spicy and different! It was fun and easy to make and something unique to add to our collection of recipes...hope you'll try it!

Chicken Satay (AllRecipes.com)

2 tablespoons creamy peanut
butter
1/2 cup soy sauce
1/2 cup lemon or lime juice
1 tablespoon brown sugar
2 tablespoons curry powder (I used 1/2 curry and 1/2 garam masala)
2 cloves garlic, chopped
1 teaspoon hot pepper sauce
6 skinless, boneless chicken
breast halves - cubed
DIRECTIONS:
1.
In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.
2.
Preheat a grill to high heat. (I broiled approximately 5 minutes per side seeing as it is frightfully cold outside)
3.
Weave the chicken onto skewers, then grill for 5 minutes per side.

(I didn't add the hot sauce because we didn't have any and only marinated for about 3 hours it tasted just great without....oh and I halfed it for Andrew and I)

Peanut Sauce for dipping (Allrecipes.com)

1 1/2 tablespoons trans-fat free peanut butter
1/4 teaspoon garlic powder
1/2 tablespoon fresh lemon juice
1/2 tablespoon light soy sauce
1/4 packet sugar substitute
1 1/2 tablespoons water
sprinkle of cayenne pepper to taste
DIRECTIONS
To make peanut sauce: Place the ingredients in a bowl and stir well. Microwave for 30 seconds. Great for dipping chicken and eating with the coconut rice! Would also be good with Naan bread!

Coconut Rice (Leah's Recipe)

1 Cup Basmati Rice

1 Cup Coconut milk

1 Cup Water

1 tsp salt

DIRECTIONS

Mix water and coconut milk together (shake can of coconut milk before opening as it tends to harden and seperate) add to rice and ad salt and cook as usual bringing to boil and reducing heat to low and simmer covered for 20 minutes. This amount served two people so just double recipe as required.

Honey Cinnamon Glazed Carrots (Leah's Recipe)

Cut carrots on diagonal using crinkle cutter steam them without over cooking leaving slightly still crunchy. Add butter, honey and sprinkle with cinnamon (amounts to desired preference)

Arrange on plate and garnish with chopped peanuts! Enjoy!

Mini Chocolate Cake with Strawberry Hearts

I made this for Valentine's Day. This is very easy but it is very pretty when served!

*1 box Duncan Hines Devil's Food cake mix...made into cupcakes. (Or use the eggless chocolate cake recipe.) I used the tinfoil cupcake cups...made it easier in the end.
*Certain amount of strawberries
*Vanila Ice Cream or Strawberry Ice Cream
*Chocolate Sauce

Cut strawberries into hearts by cutting a small "v" in the stem end of the strawberry. Slice thinly. Sprinkle with a small amount of sugar and set aside.

Place cupcake upside down on plate. Put a small scoop of ice cream beside it. Surround with the "hearts" and drizzle with chocolate sauce...homemade or bought.
To make it extra special you could add a chocolate covered strawberry to the top of the cupcake.

White Chocolate Dipped Strawberries

1-12 oz. bag white baking chips (about 2 cups)
1 tbsp. shortening
18 large strawberries with leaves
1/2 cups semisweet chocolate chips
1 tsp. shortening

Cover cookie sheet with waxed paper. Heat white baking chips and 1 tbsp shortening in a saucepan over LOW heat, stirring constantly till melted.

For each strawberry, poke a toothpick into stem end, and dip 3/4 of the way into melted ships, leaving top of strawberry and leaves uncoated. Place on wax paper.

Heat semisweet chocolate chips and 1 tsp. shortening over low heat, stirring constantly.

Drizzle over white covered strawberries, using a small spoon. Refridgerate for about 30 minutes until set.

Variation: Switch the chocolates around.

HINT: Melt the drizzling chocolate in a small plastic bag in the microwave on defrost and keep squeezing the bag until the chips are all melted. Cut a corner off the bag and drizzle over berries.

HINT: Rinse strawberries with cool water just before you are ready to use them, and pat dry with paper towels. If you wash and then refrigerate the berries ahead of time, they will turn mushy!

Cheddar Corn Chowder and Drunken Cheese Bread

I made this meal for Jamie and Kristen the other night and it was yummy. Actually, Kristin made the bread and she did a marvelous job. The soup recipe is from the The Best of Bridge "Aces" book but I made some adjustments to it. The bread recipe is from my friend , Rachel. Hope you like it! Post a comment if you tried it out.

Cheddar Corn Chowder
3 Tbsp. butter
1 onion, chopped
2 large potatoes, peeled and diced
2 bay leaves
3/4 tsp. cumin
1/4 tsp. sage
2 Tbsp. flour
2 cups chicken broth
1 1/4 cups light cream (or milk)
1 1/2 cups corn
1 cup grated cheddar cheese
3-4 slices bacon, cooked and crumbled (optional but very tasty)

Melt butter. Add onion, potato, bay leaf, cumin and sage. Cook stirring for about 5 minutes. Blen in flour and then whisk in stock and cream. Bring to boil and reduce heat and simmer30 minutes, stirring often. Add corn. Simmer until heated through. Remove bay leaves and heat until melted. Garnish with bacon bits.

PS: I have also added cooked, diced chicken to this.

Drunken Cheese & Herb Bread
2.5 cups flour
2.5 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 TBSP sugar
1 tsp dried oregano
1 tsp dried basil
1 tsp dried marjoram
1 cup shredded cheese
1 12 oz. can beer
*if you're crazy* 1 TBSP seeded, chopped jalapeno pepper
Grease bread tin and preheat oven to 375*Stir together dry ingredientsAdd cheese, beer (and jalapeno) Stir just until combined (will be sticky/lumpy)Pour into pan and bake 35-40 minutes or until goldenCool in pan on wire rack for 10 minutes(This makes 12 regular muffins with a little batter left over. I just added it to the loaf I made at the same time. The muffins cook much faster than the loaf. They are just as tasty!)