For Christmas my sister-in-law made these cute aprons. I am told that she made seventeen of them. I opened mine in the morning and then later that night I realized I was still wearing it. They are so cute and vintage looking that it makes anyone feel good wearing it while you are cooking.

Roasted Chicken

Roasted Chicken

2-3 lb. roasting chicken

3-4 sprigs fresh Thyme, stripped

3 sprigs fresh Rosemary, stripped and chopped finely

butter

Take the skin from the chicken and pull away from the meat, generously spread the butter along the cavity. Add the Thyme, and or Rosemary and pull the skin down over the meat. Tie the legs together and back at 375 for 1 & 1/4-3/4 hours or until meat registers 180 on meat thermometer. Serve with garlic roasted mashed potatoes.

Christmas Food Traditions

My mother always made fudge on this plate at Christmas time so now I carry on the tradtion! I can remember her making Fudge and Divinity by hand and sitting on the back porch while doing it. I have been able to master the Fudge but the Divinity is another story. Other than my neighbor across the street no one makes Divinity like my mom. Many people don't like Divinity but they never had the really good stuff!

Fudge

4½ c. sugar
1 can evaporated milk
2 sticks butter
1 pint jar of marshmallow cream
1 t. vanilla
1 pkg. semi sweet or milk chocolate chips
nuts, optional

In a medium heavy saucepan combine sugar, milk, and butter. Boil hard for 12 minutes. Take off of the heat and add chocolate chips, vanilla and marshmallow. Beat until the fudge stands in peaks or changes in texture. Pour and let stand 24 hours.

Divinity

2 c. sugar
2 egg whites, beaten stiff
½ c. corn syrup
½ t. salt
½ c. hot water
1 t. vanilla
nuts as desired

Dissolve sugar, salt, and syrup in hot water. Cook without stirring to spin with thread or when it cracks in cold water. Remove from heat and gradually pour over stiffly beaten egg whites beating constantly. Add vanilla and continue beating until mixture stands in peaks. Drop by the spoonful on wax paper.

Toffee, Divinity, Fudge

When we see a certain pan come out of the cupbaords we know that it is time for Kerry to make Toffee, yum, yum. He has made this candy every year since we got married thirty years ago. Now he is teaching all of our girls to make it. *This can't be made on a humid night or the toffee will turn to sugar. The same with Divinty and Fudge.

Toffee

1 lb. butter
2 T. corn syrup
2½ c. granulated sugar
½ c. water
1 c. slivered almonds
1 pkg. chocolate chips

Boil in a heavy pan to 300 on candy thermometer. Stir until dark golden brown. Turn onto a cookie sheet and top with chocolate chips. Spread nuts on top.

This is a new favorite for the family, so easy and yummy! Thanks to Natalie

Oreo Yummies

1 Package of Oreos, Crushed up fine (food processor)
1 Package Cream Cheese, Softened

Mix together and roll into balls.

Dip in melted chocolate and place on wax-paper-lined-cookie sheet. Put sheet into fridge until hardened.

If you want, drizzle with white chocolate. (Or coat with white and drizzle with brown... whatever!)

Introduced to us by my sister, Rosemarie many years ago this has been a fun tradition for us all to make and to give to neighbors as a simple gift. They can actually be molded into any shape we just started out with "Bears and Bunnies!"

“Bears and Bunnies”

6 oz. bag puffed rice or wheat
2 c. brown sugar
2 sticks butter
1 c. corn syrup
1 can sweetened condensed milk

Boil butter, sugar, syrup and milk for about 6 minutes. Place cereal in a large bowl and pour the mixture over the tip, mix well. Spray mold with a vegetable spray and fill with the mixture. Remove from mold immediately.

Hopscotch

½ c. peanut butter
2 c. mini marshmallows
2 c. chow mein noodles
6 oz. butterscotch chips

Melt peanut butter and butterscotch chips. Pour over noodles and marshmallows and turn into a 9x13 pan, chill. Cut into squares and serve.


Caramel Corn

1 can sweetened condensed milk
1 lb. brown sugar
1 c. corn syrup
1 stick butter

Combine ingredients and bring to a boil, to a soft ball stage. Cover 10 quarts popped popcorn.


Peanut Butter Cups

1 pkg. graham crackers
2 c. peanut butter
4 c. powdered sugar
2 sticks softened butter, not melted
1 pkg. chocolate chips.

Mix together graham crackers, peanut butter, powdered sugar and softened butter, blend well. Form into balls or place in mini cupcake holders. Melt chocolate chips and spread over the peanut butter mixture.

(Grandpa Smith really loved these for special treats.)

This cookie recipe is a year round favorite! One special memory for me is a Christmas one when my three oldest girls were quite little. We had a cookie decorating party at our house with their friends. What a mess!! But at the same time so much fun. Everyone certainly left our home on a sugar high that day. And who doesn't like to leave Sugar Cookies for Santa Claus?

Sugar Cookies

1½ c. powdered sugar
1 c. butter or margarine, softened
1 egg
1 t. vanilla
½ t. almond extract
2½ c. all purpose flour
1 t. baking soda
1 t. cream of tartar

Mix powdered sugar, butter, egg, vanilla and almond extract. Mix in flour, baking soda and cream of tartar. Cover and refrigerate for at least 2 hours. Preheat oven to 375. Divide dough into halves. Roll each half on to a lightly floured board. Cut into shapes. Bake until edges are light brown 7-8 minutes.

Swiss Cheese Pie

1 prepared pie crust
4 eggs
1 can evaporated milk
2 t. instant minced onion
1 t. salt
dash cayenne pepper
dash nutmeg
6 oz. Swiss cheese, grated
½ lb-1 lb. bacon cooked, crumbled or
½ lb-1 lb. cooked ham, cut into small cubes.

Combine eggs, milk, minced onion, salt, cayenne, and nutmeg. In the bottom of the pie crust place the bacon or ham, top with the Swiss cheese and then pour the egg mixture on top. Bake in a 450 degree oven for 15 minutes, reduce heat to 325 and bake for an additional 15 minutes or until a knife inserted comes out clean.

(The first time I ever ate this was in Portland when I went to meet Kerry’s family for the first time. I had never had Quiche so it sounded really strange to me. I loved it of course and it has become a Christmas morning tradition for our family over the years.)

Peppermint Brittle(Jessica)

1 bag white chocolate chips, preferably Guittard

1/4 c. crushed peppermint candy canes

1/2 t. peppermint extract

In a glass bowl place the chocolate chips and place int microwave. Heat for 30 seconds at a time and stir between each heating. When chips are melted and smooth add the extract and stir until smooth. Finally add the candy and stir. Pour the mix onto a wax paper covered cookie sheet and chill until firm. Later break the candy up into pieces and serve.

Breakfast Anyone? German Pancakes

German Pancakes

6 eggs
1 c. milk
1 c. flour
½ t. salt
6 T. butter

Beat eggs. Add milk, flour, and salt. Heat butter in a 9x13 pan. Pour batter into pan of melted butter, bake at 450 for 15-20 minutes. Serve hot with syrup

(On a more relaxing more you will see this on our breakfast table.)

Sunday Favorite-Pot Poast With Vegetables

Pot Roast with Potatoes and Carrots

4 lb. blade or cross rib pot roast
1 can cream of mushroom soup
8 small potatoes
8 medium carrots, cut into bite sized pieces
1 medium onion cut into small pieces
2 T. water
Onion soup mix (below)

Place a piece of heavy duty foil in baking pan. Mix soup and bouillon onion soup mix; spread over beef. Place vegetables around the outside edge and sprinkle with the water. Fold foil over and seal. Cook in 300 oven for four hours. Serve with the gravy.

Bouillon-Onion Soup Mix

¼ c. instant minced onion
2 T. instant beef bouillon
½ t. onion powder

(To make the soup, stir in 4 cups boiling water; reduce heat. Cover and simmer for five minutes)

(Sunday’s we like to make meals that are full flavored and fairly easy. This recipe has been a family favorite since we married twenty nine years ago. It is one of those “put it in and forget it until it’s done” recipe’s.)

Pizza (more Thanksgiving leftovers)

My Favorite Pizza Dough

3 c. water

1 T yeast

1 T salt

1 T sugar

2 T olive oil

5 c. flour, add more as needed

Mix ingredients ten minutes; let rest for another ten minutes. Add flour as needed to prevent it from being sticky. Place favorite toppings on the crust and bake at 400 for 20 minutes or until crust edge is golden brown.

Creamy Pesto Pizza

8 oz. cream chees, softened

2 T butter

1 c. buttermilk

1/2 c. milk

1/3 c. parmesan cheese

1/2 t. salt

1 t. pepper

2 t. basil

2 t. garlic powder

1 T. pesto (Pesto recipe at the bottom)

topping suggestions:

spinach

tomatoes

onions

chicken (turkey)

artichoke hearts

olives

mozzarella cheese

cheddar cheese

BBQ Chicken Pizza

chunks of chicken, or turkey

Favorite BBQ sauce

red onion, chopped

mushrooms, sliced

rings of green or red pepper

olives

mozzarella cheese

Pesto
2 c. fresh basil leaves, packed
¼ c. grated parmesan cheese
½ c. olive oil
3 T. pine nuts or walnuts
3 garlic cloves, finely minced

Place basil leaves in small batches in food processor and whip until well chopped (about ¾ c. at a time). Add about 1/3 the nuts and garlic, and blend again.
Add about 1/3 the parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down the sides of the container.
Process basil pesto until it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well. Serve over pasta. Basil pesto keeps in refrigerator one week, or freeze for a few months.

Left Over Turkey Dinner Suggestions

While everyone knows that the next day turkey on a soft roll is the best way to have left overs even that can get old quickly so here are a few ideas to use up all of that turkey.

Turkey or Chicken a la king

½ c. margarine or butter
1 small green pepper, chopped
1 4 oz. can mushroom stem and pieces, drained (reserve liquid for later)
½ c. flour
½ t. salt
½ t. pepper
1½ c. milk
1¼ c. chicken broth
2 c. cut up cooked chicken or turkey
1 jar diced pimentos drained
Noodles, or hot cooked rice

Heat margarine in a 3 quart saucepan over medium high heat. Cook bell pepper and mushrooms in the margarine, stirring occasionally

Stir in flour, salt, and pepper.

Cook over medium heat stirring constantly until bubbly. Stir in milk, broth and reserved liquid. Heat to boiling, stirring constantly. Boil and stir one minute.

Stir in turkey and pimentos, heat until hot. Serve over rice or noodles This can also be done in the microwave for a super fast and easy meal.

Chicken Zucchini Soup (Turkey)

5 chicken tenders or 2 chicken breasts or 2 c. turkey
3 T. butter
1 large onion, chopped
4-5 zucchini sliced
1 can chicken broth
½ c. whipping cream
¼ c. flour

Fry chicken with small amount of oil. Brown and cook chicken, take chicken out of the pan and set aside. Add butter and chopped onion to pan. Cook until tender. Move zucchini and onions to sauce pan, add the can of chicken broth. Dice chicken and add to pan. In bowl mix flour and whipping cream add to sauce pan, heat on high until bubbling. Lower heat; simmer until soup thickens.

White Chicken Chili

1 med onion, chopped
2 cloves garlic, minced
1 T. olive oil
4 boneless, skinless, chicken breasts, cooked and chopped
2 14 oz. cans chicken broth
1 4 oz. can chopped, green chilies
2 t. ground cumin
2 t. dried oregano
1½ t. cayenne pepper
3 14.5 oz. great northern beans, drained, mash third can to use for thickening
1 c. shredded Monterey Jack Cheese
jalapeno pepper, chopped

In a large saucepan cook onions and garlic in oil until translucent. Add chicken, chicken broth, green chilies, cumin, oregano, and cayenne pepper, bring to a boil.
Reduce heat to low. With a potato masher mash one of the cans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 2-30 minutes or until heated thoroughly. Top each serving with cheese and jalapeno pepper, if desired.

Creamy Turkey Soup with Sweet Potatoes and Orzo

2 T. butter
1 med onion, chopped
½ t salt, plus more to taste
2 cloves garlic, minced
2 T. flour
7 ½ c. homemade turkey stock or canned chicken stock
1 T. fresh thyme leaves
1 c. diced sweet potatoes
2/3 c. orzo pasta
1 c. cooked turkey meat, cubed
¼ t. freshly ground black pepper, plus more to taste
½ c. cream

In a large stock pot, heat the butter over med heat until melted. Add the onion and cook for three mins. until fragrant. Mix in the garlic, salt, and flour, and cook, stirring continuously, for another 6-7 mins. Pour in the stock and turn up heat to high. Bring liquid to a boil, then stir in the thyme, sweet potatoes, and orzo. Cook at a gentle boil for 8-10 mins., until the potatoes and the orzo are tender. When the pasta is nearly finished, add the turkey to the soup and warm through. Salt and Pepper to taste. Whisk in the cream just before serving.


Turkey or Chicken Squares

2 8 oz. cream cheese
½ t. salt
2-4 c. cooked turkey or chicken or 2 large cans chunk chicken
¼ t. pepper
2 8 oz. can crescent rolls

Blend cream cheese until softened. Add turkey, salt, pepper, onion, chives, and milk. Mix well. Separate the 2 cans of crescent rolls, into 8 squares. Firmly press perforations to seal. Spoon ½ c. of meat mixture into the center of each square. Draw the corners of the dough up and around the meat and twist to seal. Brush top with butter. Dip in seasoned bread crumbs or sesame seeds. Bake at 350’ on cookie sheet for 20-25 minutes, until golden brown. Good with gravy on top.

Chicken Cordon Bleu Casserole

3-4 c. cubed cooked chicken or turkey
2 c. cubed fully cooked ham
1 ½ lbs. Swiss cheese, grated
1 small onion, diced, sautéed to soften
4 T. butter
½ c. flour
2 c. half and half
Salt and pepper to taste
3 c. crushed corn flakes
½ cube butter
dash of nutmeg

Grease 9x13 pan and set aside. Preheat oven to 375. In a large mixing bowl, mix ham, chicken, and 1 pound of the cheese. In a sauté pan melt the butter, add flour, and whisk to mix. Pour in the half and half and thicken. Pour into the chicken mixture along with the onions. Mix well and out into a greased cake pan. In a small bowl melt the remaining butter and add the corn flake crumbs. Combine the remaining cheese and top the meat mixture. Bake for 25-30 minutes until heated through.

The above recipe makes a large batch so I made a small one for dinner and then freeze another one for a "Rainy Day Meal"

Dave’s Chicken Casserole

3-4 c. bread crumbs, mix with a few T. melted butter
1 10 ¾ oz. can cream of chicken soup
1 10 ¾ oz. can cream of mushroom soup
cooked, diced chicken
broccoli, corn, or whatever vegetable you want

Layer the bottom of the pan with half of the breadcrumbs then pour on one of the cans of the soup, then a layer of chicken, then a layer of the vegetables, then another layer of the chicken, then the other soup and then the rest of the breadcrumbs. It works best if you can make it and let it sit in the fridge for a few hours. Bake at 400 for one hour.
(Our first Dave made this for our family as one of his favorite’s just after he married Jessica.)

Cameron's Chicken Divan

4 chicken breasts, cooked and cut into chunks
1 bag frozen broccoli florets
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup mayonnaise
1 T. lemon juice
1 t. curry powder
1 cup shredded cheddar cheese
croutons or buttered bread crumbs

Just microwave the broccoli and line the bottom of a 9x13 pan with it, then cover with chicken pieces. Make a sauce from the other ingredients and smooth over chicken and broccoli. Sprinkle cheese on top and cover with croutons or bread crumbs. Bake at 350 degrees for 30 minutes and serve with rice.

Wild Rice and Turkey or Chicken Soup-already posted under fall soups

Chicken (Turkey) Pot Pie-already posted, this recipe is large enough to make two pies one for tonight and one for the freezer for a "Rainy Day!"

Browned Beef Stew

While not everyone in my family loves soup I am pretty sure that this is one they all like. Especially when it is really cold outside. Mix it up with a green salad and some warm rolls or breadstick for a great winter meal.

Even though I buy the leanest meat that I can find I usually trim it up even more and then cut the pieces into smaller sizes (I think I originally started doing this when my kids were little and needed smaller bites) so that you can get a bite of the meat with every spoonful.

Browned Beef Stew

2 lbs lean stew meat
2-3 carrots, sliced round
2-3 celery stalks, sliced
1 onion chopped
2-3 potatoes cubed
2 qts. water & 4 t. beef boullion or
64 oz beef broth
2 T. olive oil
flour

Cut any fat off the meat and dredge in the flour. (Save remaining flour.) In large heavy pan add oil and brown meat. Add water or beef broth to meat. Add vegetables, salt and pepper to taste. Cook until tender, on low heat. Just before serving add left over flour to thicken.

Homemade Chicken Noodle Soup-My mom's version

One of my favorite memories of food has to be Chicken Noodle Soup that my mom made from scratch. I can remember coming home from school and seeing the noodles drying on the kitchen table or counter top and knowing that we were in for a treat for dinner. When I had my second daughter my mom came to stay with me for a week to lend a hand, I asked her to teach me how to make the noodles and soup. Little did I know that it would become a fun tradition in my own little family. I say little because the tradition began when they were all little. I also did not realize that she was just making egg noodles and I could have learned it from others but the experience was very fun.

It all begins with eggs, flour, and salt. Roughly two eggs per cup of flour and one t. salt.

Mix until the egg is blended into the flour and salt and makes a stiff flour ball.

Roll the flour ball out onto a flat surface as thin as you can get it. You will have to continue to add flour to keep the dough from sticking to the surface or the rolling pin.

Once you roll it out, generously flour the sheet and roll up cinnamon roll style.

Cut into thin rounds.

Then spread the noodles out onto the floured surface once again to dry. (I have a Kitchen Aid pasta maker but this creates a rough noodle which makes a rustic soup and gives the kids an opportunity to help in the process. Each one of my girls would always love to throw the noodles out on the surface from the time that they could stand on a chair beside me.) While the noodles are drying place a roasting chicken in a large pan and cover with water. Chop a medium onion into small chunks and add with a t. salt. Boil the chicken 45-60 minutes. When the chicken is done pull from the broth and set aside to cool. When completely cooled pull the chicken from the bones and cut into small cubes. Add the noodles to the broth and return the cut up chicken, the flour around the noodles will thicken the broth. Cook on medium heat until the noodles are soft and tender.

My girls loved to add the dried noodles to the pan and play with the strange shapes they dried into.

This will always remind me of my mom and it has become a family favorite for all of us.

For a close substitution you can use a rotisserie chicken from a local grocery store or Costco and use "Kluski" enriched egg noodles. They are pretty close to making the noodles yourself, but not nearly as much fun or traditional.

Uintah Eggs-Another Tradition

This recipe was created on a hunting trip by my husband. He then fixed it for us a part of our family camping trips and once in awhile breakfast at home. It is pretty simple but has loving been named Uintah Eggs for fun.

2 eggs per person, to scramble
1/2 yellow onion roughly diced
8-10 link sausages, cooked and cut up
1 c. Swiss Cheese, grated

Cook the sausage in a large skillet. While they cook crack and scramble the eggs in a bowl. After the sausage is done place on a plate and cut them up, remove some of the grease from the pan and saute the onions, cooking until slightly browned and opaque. Mix the eggs into the onions and occasionally turn until mostly cooked add the Swiss Cheese and mix in while eggs finish.

I love to cook even more!

Recently I had the opportunity to go to Honolulu with my husband who was on a business trip. During that time my family did a remodel of my kitchen. It was amazing that they were able to accomplish so much in such little time. Actually the killed themselves, but it was such a wonderful surprise. Any wonder I love to cook even more!

And after

The "While You Were Out" theme and T-shirts

What a wonderful family!

Halloween Revisited-Chili and Cornbread

(I had already done this one and made a mistake and messed up the post so I had to start over)

When the kiddles were little and did the Halloween Trick or Treat thing I always worried that they needed a good warm meal before they went out in the cold. I decided that we would make chili for dinner each Halloween. Originally I also bought doughnuts with the Halloween sprinkles to go along with it and later when I discovered the cornbread recipe I decided to do that instead of the doughnuts. The chili recipe came from my father-in-law which makes it even more fun for a tradition. I did learn, however, that this particular recipe doesn't work well if you are using dried beans in a slow cooker. My daughter, Jessica, tried it with canned kidney beans and varied spices and it worked well. I will attach her recipe later.

Dad Stevenson's Chili

2 lbs lean ground beef
2 green peppers chopped finely
2 onions, chopped finely
2 c celery, chopped
4 c chili beans, soaked
2-3 T. chili powder, more if you like it hotter
32 oz. canned tomatoes
salt to taste

Soak chili beans overnight. Cook beans until the skin slips when you blow on them.
Meanwhile, brown ground beef and vegetables. Mix all ingredients and cook on low for
hours. You may need to add water during cooking.

Corn Bread

1 c. melted butter or margarine
1 1/4 c. sugar
4 eggs
(mix together)

2 c. buttermilk
1 t. soda
(add to above mixture)

2 c. cornmeal
2 c. flour
1 t. salt
(add to prior mixture)

Bake in greased 9x13 pan in 350 ovens for 35 mins.

Chicken Cordon Bleu

4-6 boneless, skinless, chicken breast halves, pressed thin
4-6 thin slices of cooked ham, can be smoked
4-6 thin slices of Swiss cheese, to cover the meats
flour
dash nutmeg
egg
¼ c. water
crushed cornflakes
olive oil

Place chicken in reseal able plastic bag and pound to ¼ inch thickness throughout. Layer ham and cheese on top of the chicken and roll, secure with a toothpick or tie with butcher string. Dredge the roll in flour and nutmeg mixture then into the water and egg mixture. Finally place the roll into the cornflakes and cover well.

In a large frying pan heat the olive oil. Place the Cordon Bleu into the pan and brown on all sides. Place into a 9x13 pan and place in a 350 oven for 20-25 minutes. Serve over cooked and buttered egg noodles.

(These can be fixed ahead and frozen. After searing all sides, place into a container and freeze. Thaw out in the fridge and reheat to finish the cooking time. This is a great time saving method.)

Lasagna

Made with my Italian Sauce on the side bar

Lasagna noodles (do not need to be cooked ahead of time.)

Grated Cheddar Cheese

Grated Mozerella Cheese

Parmesan Cheese

Cottage Cheese

In a 9x13 pan place a little of the sauce on the bottom of the pan. Place uncooked lasagna noodles down cover with sauce, and a layer of each cheese. Repeat the process again. Cover with foil and bake at 350 for 1 hour. In the last 10 minutes of baking take the foil off to finish baking.

(This can be frozen after it is assembled. To thaw place in the refigerator the night before and bake until bubbly hot. You can also bake it frozen but it takes up to two hours. Smaller versions can be made as well.)

Rosemary Chicken

oilve oil
1 ½ lbs. skinless, boneless chicken breast halves or thighs
1 9 oz. package frozen artichoke hearts
12 cloves garlic, minced ½ c. chopped onion
½ c. chicken broth
2 t. dried rosemary, crushed
1 t. finely shredded lemon peel
½ t. ground black pepper
1 T. cornstarch
1 T. cold waterlemon wedges, optional

Coat a skillet with olive oil. Preheat over medium heat. Borwn chicken, half at a time, in hot skillet. In a 3 ½ or 4 quart slow cooker, combine frozen artichoke hearts, garlic, and onion. In a small bowl combine broth, rosemary, lemon peel, and pepper. Pour over vegetables in slow cooker. Add browned chicken, spoon some of the garlic mixture over chicken. Cover and cook on low heat setting for 6-7 hours, or on high setting for 3-4 hours. Transfer chicken and artichokes to a serving platter, reserving cooking fluid. Cover chicken and artichokes with foil to keep warm If using low heat turn to high heat setting. In a small bowl combine cornstarch and the cold water. Stir in to liquid in slow cooker. Cover and cook about 15 minutes or until slightly thickened. Spoon sauce over the chicken and artichokes. Serve with lemon wedges, optional. Serves 6.

(This is a new one for me. I am always looking for slow cooker recipes that don't use the same old cream soups and have the same flavor, this one was good and worth sharing.)

Italian Sub Soup (from Rachel Ray)

(Since I am a soup lover I am always looking for new great recipes. This is one from Rachel Ray's " Thirty Minute Meals" and it is one that we all like to have once in awhile, the croutons really make the soup tasty.)

2 T. extra virgin olive oil
1 lb. mild Italian sausage, fried
¼ lb. pepperoni stick, diced
1 ham steak, diced
1 green bell pepper, seeded, quartered and diced
1 15 oz can diced tomatoes
salt and freshly ground pepper
6 c. chicken stock
½ lb. gemelli pasta or other short-cut pasta

In a soup pot preheat to med. heat. Add olive oil to the pan and add the sausage. . Brown the sausage and crumble, drain off excess grease. Then add ham and pepperoni. Cook meats together for two minutes then add peppers and onions and cook for 2-3 minutes more. Add diced tomatoes and season with salt and pepper. Add chicken stock and bring stoup to a boil. Stir in pasta and cook for 8 minutes. Make croutons while pasta cooks.

Croutons

5 c. cubed crusty bread
3 lg. cloves garlic, removed from the skin
½ c. grated Parmigiano-reggiano cheese
1 t. crushed red pepper flakes
½ t. dried oregano

In a large skillet heat ¼ c. of olive oil. Add garlic and cook 1 minute. Add bread to oil, and toss, toast for 5-6 minutes. Season the toasty bread cubes with red pepper flakes, oregano and lots of grated cheese.
Ladle the soup and float several toasty garlic breads cubes in each bowl.

Minestrone

1 med onion, chopped
2 medium carrots, sliced thin
2 stalks celery, chopped
1 red bell pepper, chopped
1 med zucchini, sliced into rounds
2 cloves garlic minced
2 14.5 oz. cans beef broth
1 28 oz. cans crushed tomatoes
2 15.5 oz. cans kidney beans, drained
2 t. dried marjoram
2 t. oregano, dried
2 t. basil, dried
¼ t. ground black pepper
1½ c. cooked rice, optional

Add all ingredients except rice or macaroni in slow cooker. Cover and cook on low for 8-10 hours, or on high for 4-5 hours. Add cooked rice and stir to combine. If using pasta add uncooked during the last half hour of cooking time.

Mushroom Covered Pork Chops "Mushchops"

As a newlywed we were invited to an extended family members home for dinner. This woman made these pork chops that I thought were the best I had ever tasted in my life. It became a regular Sunday staple in our home, you know one of those that you can fix, forget, and then enjoy type of meals. We have lovingly tagged them as "Mushchops." A few years ago I reminded this woman of the pork chops and her husband chidded her for making them for a long time I told her that they were a favorite in our family and she laughed at the nickname.

“Mushchops”

4-5 Pork Chops
2 eggs
1/3 Water
Flour
3-4 4 oz. cans mushrooms, sliced (do not drain)
salt and pepper
olive oil , about 2 T.
Cornflake crumbs

Dredge pork chops in flour, dip in water and egg combination. Roll the chops into the cornflake crumbs. Pour olive oil into a skillet and heat. Brown the pork chops on each side. Place in a 9x13 foil lined pan When all of the chops are in the pan salt and pepper them, pour mushrooms juice and all on top of the meat. Cover with foil and cook in the oven for three hours at 300. (Make sure the two layers of heavy duty foil are closed well to prevent steam from sneaking out. These are very tender and will fall apart easily when removing them from the pan. The foil makes a quick clean up.)

Mexican Meatball Stew

Mexican Meatball Stew

1 lb ground chuck, or ground turkey
¼ c. soft bread crumbs
1 egg, lightly beaten
1 4 oz. can chopped green chilies, drained
½ t. ground cumin
¼ t. pepper
Vegetable cooking spray
1/3 c. all purpose flour
2¼ c. water
1 c. frozen whole kernel corn
1 14 oz. can whole tomatoes, untrained and chopped
1 15 oz. can kidney beans, drained
1 T. chili powder
½ t. salt
1 t. beef flavored bouillon granules
1 t. dried whole oregano

Combine ground chuck, breadcrumbs, egg, 3 T. chiles cumin, and pepper in medium bowl; stir well. Shape mixture into meatballs, using about 1 tsp mixture for each meatball. Arrange meatballs on rack of a broiler pan coated with cooking spray, broil 5½ inches from heat 5 minutes; turn meatballs, and broil an additional 4 minutes or until browned. Drain and pat dry with paper towels.
Combine flour and water in a Dutch oven; stir well. Cook over medium heat until thickened and bubbly. Add meatballs, remaining chiles, corn, and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Yield 7 cups

Parmesan Chicken-Lauri's version

Chicken Parmesan

4-5 chicken breasts, boned and skinless

2 c. breadcrumbs, plain or Italian

1 c. Parmesan Cheese, from the can

2 eggs

¾ c. water

2-3 T. olive oil

salt

pepper

1 ½ c. egg noodles, cooked

Place chicken into a plastic zipper bag or between two pieces of plastic wrap. Pound chicken to an even thickness, about 1/4 “ thick. Put egg noodles in pot of boiling salted water and cook to al dente. Combine the eggs and the water into a shallow bowl, a pie plate works well. Mix the breadcrumbs and cheese into another shallow bowl. Place the chicken into the water and egg mixture and then into the breadcrumbs and cheese. For a really even crust on the chicken place the meat into the egg mixture again and then into the breadcrumbs once again. In a medium skillet preheat olive oil and place chicken into the pan. Let the chicken cook for about 3 minutes on each side, carefully turn the chicken. Try to turn the chicken only once to keep the crust in tact. Check the chicken to make sure the juices run clear inside. Drain the pasta and place cooked chicken on top, you can serve with a simple marinara sauce. (My is on the side column)

Parmesan Rolls and Bread Sticks

Bread Sticks

1 T. yeast
2 T. sugar
1½ c. warm water
Add:
1 t. salt
3½ c. flour

Mix slightly sticky dough. Let raise once. Roll out, cut, and twist. Put on cookie sheet with 1 cube melted butter. Sprinkle with garlic salt, Parmesan cheese, and sesame seeds. Let rise until double and bake at 400 until golden brown.

Parmesan Rolls

25 frozen roll dough (preferably the Terrels brand a local Utah Company)
1 c. Parmesan cheese (the powdered kind)
4 t. garlic powder
½ c. parsley flakes
1 1/2 c. butter melted

While you are preparing the rolls, preheat oven to 200 degrees. In a bowl mix together Parmesan cheese, garlic powder, and parsley flakes. Roll the frozen dough in the melted butter then the Parmesan mixture. For an even coating place the roll in the butter once again and then again in the Parmesan mixture. Place on greased jellyroll pan. Turn oven off then place rolls in oven. Let rolls rise between 3-4 hours. Remove from oven and preheat to 350. Bake until lightly brown on top 15-20 minutes.

Perfect to serve with the comfort of fall soups. These are like a local restaurant in Utah that are quite famous, they melt in your mouth.