Master Mixes

During the 80's I found the book called "Make A Mix" and later "More Make A Mix" I tried a lot of recipes but found only a few that I have loved in them. As a result of this book I have experimented with many of my personal favorite recipes and began making my own mixes. I have also found others over the years that have been added to my "Master Mix" file. I strongly believe in doing a lot of mixes at once rather than take time each time I use a specific recipe to measure out simple dry ingredients. When there are recipes that are used frequently making multiple mixes can save time in the long run. I have also learned to love dry buttermilk because it comes in handy when you are making mixes.



I have also received several mason jars that have been filled with different type of cookie or bread mixes over the last few years. That is a great gift and an easy way to store these type of mixes on your pantry shelf.

Ideas for mixes:

Focaccia Bread (published)
Applesauce Spice Cake (published on side bar)
Dill Dip (published)
Ranch dressing
Taco Spice Mix
Cornbread
Waffles (published)
Onion Soup Mix (published)
Barbecue Sauce
Brownies
Hot Roll Mix
Cocoa
Chicken Soup
Rubs and Season Mixes.............. use your imagination.

I line glasses with plastic bags and measure out the ingredients in each one. I have also used a vacuum sealer to package some of the mixes.

Making sure that the air is out of each bag I seal or twist the package up and place labels on each one with instructions for preparation.

I really like to make my own mixes because I know exactly what is in each package and when it was made. I also have the ability to use my own dried herbs.

Deviled Eggs

One of the sad things about your children growing up is that they out grow some of the simple traditions like Easter Egg dying. This year the Grandchildren invited us to come and participate with them. It is so much fun to watch and be with them any time but Holidays make it even more so. I took along a few extra eggs to color and take home, after all the best part of Easter Eggs are the Deviled Eggs that we make from them later in the day.

Deviled Eggs

6 hard boiled eggs
1/2 t. salt
1/2 t. dry mustard
1/4 t. pepper
3 T. mayonnaise

Peel eggs and cut in half lengthwise. Remove yolks and mash with fork. Add salt, mustard, pepper,and mayonnaise, mix well. Fill whites with yolk mixture. Cover and refrigerate up to 24 hours.

Waffles with flair

Waffles (Family Batch)

2 3/4 c. flour
3 t. baking powder
3/4 t. salt
1 1/2 T. sugar
10 T. vegetable oil
5 eggs
1 1/2 c. milk

Small Batch:
1 ¾ c. flour
2 t. baking powder
½ t. salt
1 T. sugar
7 T. vegetable oil
3 eggs
1 c. milk

Mix ingredients, do not over stir.

We like to make waffles with extra flair by putting extra thin slices of bacon on top of the batter and place the lid down. The thin sliced bacon cooks just like frying or microwaving.

Only the really thin sliced bacon will cook enough doing it this way.

I only buy the really thin bacon to use in waffles.

With the remaining bacon I divide it up and freeze in smaller packages for another time.

Serve warm! The leftover waffles can be frozen and reheated in a toaster.

This is the type of bacon that I usually buy because the shrinkage is far less and you get more for your money. If you buy it on sale and freeze it can by used at a later time. I also like to cook extra and crumble it up and freeze for salads or soups then I only have to clean the mess up once.

Service

Recently a very good friend of our family passed away. She had been a very close friend of my mother's and both of them had been such a good example of "Service" to me during my life. When my own mother passed away and we were sorting through her things my sister and I each took one of her casserole dishes as a memory. She took these casserole dishes to many families over the years, if you look carefully you can still see her name on the side on a piece of medical tape. This was the beginning of my own "Rainy Day" meals and Master Mixes. Thanks for getting me started Mom, this casserole dish stands proudly in my cabinet as an example.

Rainy Day Meals

"Rainy Day Meals
Just for those “kind” of days!"

When I take meals to others I always include an ingredient list due to the increase in food allergies these days. I also include instructions for meal preparation and serving along with a poem that I wrote for "Rainy Day Meals." I will always try to take the meal in containers that can be tossed or reused. It may not look as elegant as a in casserole dish or nice serving bowl but in most cases the meals are intended to assist in times of illness or need and so I don't want to add pressure to have those items returned. Simply my way of helping out when I can.

Penne Caprese

We love Pizza Margherita and Caprese Salad so Kerry came up with this pasta dish to serve with the Grilled Dilled Cod, it was yummy as well.

Penne Caprese

Ingredients:

8 oz. penne pasta
2 ea peeled garlic clove
4 roma tomatoes
2-3 sprigs basil
2 tbsp extra virgin olive oil
¾ cup grated fresh mozzarella
coarse ground salt
fresh ground pepper

Directions:

Cook pasta until al dente. Cut tomatoes into eighths. Chop garlic. Strip leaves from basil and stack together. Slice to make a chiffonade. In a sauté pan, heat oil, add garlic and tomatoes and cook until about half done. Add cooked pasta and two-thirds of the basil and toss well. Salt and pepper to taste. Turn into a serving dish, top with remaining basil and grated fresh mozzarella.

Kerry's Grilled Dilled Cod

I am such a lucky woman because I have a husband who loves to cook and try new things! This is one of his latest creations. It just melted in my mouth!

Grilled Dilled Cod

Ingredients:
2-4 cod filets
1 peeled garlic clove
4-5 chives
1 sprig fresh dill
2-3 sprigs thyme
2 tbsp extra virgin olive oil
coarse ground salt
fresh ground pepper

Directions:

Strip leaves from thyme, chop garlic, dill and chives and combine with salt, pepper, and olive oil. Coat filets with olive oil and place on medium hot grill. Turn once after three to five minutes. Coat top of filets with herb/oil mixture and complete cooking for additional three to five minutes. Serve with Penne Caprese.

Focaccia Bread

Focaccia Bread

1/2 c. water
1/4 c. milk
3 T potato flakes or buds
1 T plus 2 t olive oil
2 t finely chopped rosemary
1 1/2-2 c. unbleached flour
1 pkg quick rise yeast
1 t sugar
1/2 t plus 1/8 t salt


Heat water and milk to 130, add potato flakes. Mix in 1 T and 1 t of rosemary, rest 5 mins. In medium bowl mix 1 1/2 c. flour into the milk mix into a soft dough . Sprinkle counter top with flour and knead until the dough is elastic adding flour if it is too sticky. Let the dough rest for 10 mins. Grease a pie plate with olive oil and place dough in the pan and turn over, press dough evenly into pan. Let raise until double in pan. Preheat oven to 400, chop Rosemary and mix into the remaining olive oil and salt. After dough has doubled in pan gently press fingertip in surface to make an indentation, spread on surface of the bread. Bake for 20-25 mins. , or until golden brown. Remove from the pan and place on wire rack. Serve warm.

Or, one of my favorite ways to have handy in my pantry.

Focaccia Bread Mix

2½ c. white flour
1 T. yeast
1 T. sugar
1 t. salt
2 T. powdered milk

Combine 1 c. water and 2 T. butter. Warm until the butter melts.

Add the mix to the butter mixture and knead well. Divide into two loaves. Press into two 8” round pans, lightly greased and sprinkled with corn meal. Dimple the tops of the foccacia with your fingertips. Sprinkle with olive oil, herbs and cheese. Bake at 375’ for 20-25 minutes.

Grandma's Dill Dip

Dill Dip

1 T. parsley flakes
1 t. Bonn Appetit (I like this better than most of the recipes that call for regular seasoned salt)
1 T. diced or fresh onion
1 t. dill weed
1 t. chives
1 c. mayonnaise
1 c. sour cream

Mix all ingredients together and chill before serving.

We use this at most of our family gatherings and it usually doesn't make it to the table because we snack on it with the fresh veggies while we are getting everything ready to go for the rest of the meal.

Spring!!!!

I love to decorate my table for the season and or holiday. This is my Mothers China and my Depression Glassware combined for a Spring effect. The tablecloth came from Chinatown several years ago when I was able to go to San Francisco with Kerry. The candle holders and flower container are from one of the four wedding receptions we have had. Just pulling things I had together to change the room up a little bit.

Easy Chicken Enchiladas

Easy Chicken Enchiladas

2-3 c. cooked chicken or turkey
1 medium onion, chopped
10-12 corn tortillas
2 c. Monterey Jack Cheese (or half Jack half Cheddar)
Hatches green chile sauce

Mix the chicken, onion and two thirds of the cheese in a large bowl. Place the tortillas between paper towels and microwave for 15-20 seconds to soften. In a 9x13 pan pour some of the sauce on the bottom, enough to cover the bottom slightly. Place a couple of spoonfuls of the chicken mixture into a tortilla and roll, placing seam side down in the pan. Continue until all of the chicken is used and placed in the pan. Pour the remaining sauce over the enchiladas and top with the remaining cheese. Cover with foil and bake in a preheated 350 oven for 25 mins. Take foil off and bake for another 5 mins. to brown. Top with sour cream and Guacamole and serve with refried beans, Spanish Rice or corn.

Guacamole

2 ripe avocados, peeled and mashed roughly
1/4 small onion, chopped finely
1 T. lime juice, fresh is best
1 small Roma tomato, diced small
garlic salt, to taste

Blend ingredients and serve with tortilla chips or as a garnish.

Lima Bean Soup

Dried Lima Bean Soup

8 c. potato broth, vegetable broth, or water
1 c. dried baby Lima beans
1/2 c. chopped onion
1 clove garlic, minced
1 T. butter
1 carrot, chopped
1/2 t. each dried thyme and basil leaves
1/2 t. black pepper
2 cloves garlic
1/2 c. chopped parsley
salt to taste
Parmesan Cheese

Simmer broth and beans for one hour. Meanwhile, saute onion and garlic in butter until translucent. Stir carrot into the onion mixture with basil,thyme and black pepper. Set the mixture aside. After beans have cooked, stir in vegetable mixture cover and simmer 30 minutes more. Puree half of the beans with the 2 cloves of garlic and parsley. Combine the puree with remaining soup. Heat to steaming. Salt and pepper to taste. Serve with freshly grated Parmesan Cheese.


(It's great to pull all of these ingredients together from the pantry to make a wonderful soup. It's so easy you almost forget about it. Serve with Bread sticks or homemade biscuits.)

Whole Chicken Limitless Possibilities

I check the grocery ads that come in my mail faithfully each week for good buys. With the ads I will plan out my menu and shopping list and head off to the store. I love to find whole chickens on sale. When they hit .79 a pound I usually try to stock up on a few of them to have in my freezer.

My favorite thing I love to do with these chickens is to cook them ahead of time, cut into cubes , measure them into portion sizes and freeze for another day. When two of my five daughters got married they wanted to have chicken salad sandwiches to serve at their wedding receptions. For a couple of months I cooked and froze chickens to have ready for their receptions. It was wonderful to be able to pull that chicken out and have it ready to go. Since then I keep it on hand for salads, casseroles, quick enchiladas, soups. It is such a time saver. This also allows you to mix the dark and light meat together for better flavor in meals.

I simply boil the chicken with salt, pepper, and chopped onion. I usually do two chickens at a time simply because it is just as easy to do two at a time and save time in the long run. When making Homemade Noodles or more specifically Chicken Noodle Soup I will add celery and carrots to the pot. You may want to add other spices if you like but I like to keep it simple and then add the flavorings to other dishes as I make them. It is important not to forget the salt though. You can never get that same flavor after the chickens have been cooked.

These chickens are also great for roasting - you can do your own rotisserie chickens. Fixing two this way is also quick and easy. Make one for dinner and another to debone and freeze for another day. Make one with Italian spices and another with Mexican. Tucking fresh herbs into the skin and basting with butter makes an excellent tasting bird.

* Deboning a chicken is easiest when it is still warm.

Limitless Possibilities

Chicken Tortilla Soup
Chicken Cordon Bleu Casserole (recipe coming)
Chicken Salad
Quick Chicken Enchiladas (recipe coming)
Chicken Pot Pie
Chicken and Noodles
Chicken Noodle Soup
Chicken Zucchini soup
White Chicken Chili
Wild Rice and Turkey (Chicken) Soup
Creamy Turkey (Chicken) Soup with Sweet Potatoes and Orzo
Chicken Squares
Chicken and Rice (In a rice cooker)
Chicken A La King
Chicken Divan

Spring-Creamed Potatoes and Peas

Each spring my Mother would make "new potatoes and peas" and tell me it was one of her favorite foods growing up in Idaho. Her mother died when she was only fifteen and so her memories of her Mother were sweet ones. It occurred to me when I was making these that it was only a small tie to my Grandmother and Mother. Not all of my girls like this recipe but I will continue to make it once in awhile to keep the "tradition" alive. Isn't it something how food can tie generations together. Never knowing either of my Grandmother's it is kind of comforting.

Creamed Potatoes and Peas

1 lb. unpeeled red potatoes, cut into wedges (unless the are really small)
1 10 oz. pkg. frozen peas
2 T. butter
2 T. flour
¾ t. salt
¼ t. pepper
1½ c. milk

Place potatoes in a large saucepan and cover with water; cook until tender. Cook peas. In a small saucepan blend flour and milk and cook until thickened. Gradually add milk and stir for two minutes or until thickened. Drain potatoes and peas cover with sauce and stir to coat.

Creativity at it's best!

My daughter has become very good at making special birthday cakes for her kids. This is the most recent one, obviously a Pirate theme. I just couldn't resist showing this. I wish the pictures were a little better but with the party going and kids waiting to cut into the cake I rushed to get these taken. Guess it pays to be on time doesn't it?

Everyone including the birthday boy loved the cake. It was hard to watch them cut the masterpiece!

Stuffed Pork Chops in a Slow Cooker

5-6 thick loin chops, butter flied
Stuffing Mix, pork flavor
Water
3 t. chicken bouillon or three cubes
Olive oil
2 c. water

Spoon dry stuffing mix into the pocket of the butter flied pork chops. In large skillet heat olive oil and brown the pork chops.
Place the pork chops into the crock pot with the pocket side facing up. Pour water into the skillet and add bouillon. Heat to boiling. Pour liquid over the pork chops in the crock pot. Cover and cook on low 8-9 hours, or high 4-5 hours.

Super Easy Pot Roast

1 5-6 lb. beef chuck roast, boneless
medium onion, sliced in thin rounds
1 10 3/4 oz. can Golden Mushroom Soup
1 c. water

Sear the roast on all sides. Place the roast on top of onions in slow cooker, cover the meat with the soup and add water. Cook for 4-6 hours on high or 6-8 hours on low. Serve with mashed potatoes the soup makes an excellent gravy. Optional cut red potatoes and carrots and place in the slow cooker along with the meat.

(This is my adaptation of my son-in-laws family recipe. The meat is so tender you can cut it with a fork)

Oh Henry Bars (copy cat recipe)

Oh Henry Bars (copy cat version)

1 c. sugar

1 c. corn syrup

4 c. Rice Krispies

1 c. peanut butter

1 12 oz. pkg. milk chocolate chips

In a large saucepan combine the sugar and corn syrup and bring to a boil and remove from the heat. Stir the peanut butter and the rice until well blended. Spray a 9 x 13 pan with cooking spray then pour the mixture into the pan and spread evenly. Melt the chocolate chips and spread over the mixture in the pan.

(From my daughter Rebecca)

Mmmm Bruschetta Chicken

I seriously don't remember where I found this recipe but it is one of my all time favorites particularly in the summer time when I can go out to the garden and pick the veggies and herbs fresh. The flavor from fresh tomatoes is simply outstanding. I can hardly wait to have my garden later this year!

I

Bruschetta Chicken

2 T butter
flour as needed
2 full chicken breasts, cut in half (pound evenly)
Roma tomatoes, diced (about 8 T.)
Basil (fresh chopped 2 T.)
Green onions sliced
salt
Angel hair pasta
Zucchini/Italian squash
Fresh or canned sliced mushrooms
Parmesan cheese
Parsley (chopped, optional)

Melt butter in large skillet. Place chicken in zipper bag and pound evenly ¼’ in thick. Dredge chicken in flour and cook on medium heat. When chicken is almost done, add tomato, basil, green onions, and garlic. Cook until heated through. While chicken is cooking place angel hair pasta into boiling salted and cook. Drain. Melt small amount of better in a saute pan and lightly cook vegetables until done. Add salt, Italian spices and minced garlic.
Place chicken on top of pasta. Pour tomato, basil, garlic and mix over chicken.

Italian Sub Soup (Rachel Ray)

Italian Sub Soup (from Rachel Ray)

2 T. extra virgin olive oil
1 lb. mild Italian sausage, fried
¼ lb. pepperoni stick, diced
1 ham steak, diced
1 medium onion, chopped
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.

This is a family favorite even for those in the family who think they don't like soup. We got it from Rachel Ray's Thirty Minute Meals.

New Recipe-Baked Rigatoni with Spinach

Baked Rigatoni with Spinach

1 lb. rigatoni
1 lb. Italian sausage, cooked and drained
3 T. olive oil
1 10 oz. pkg frozen spinach, thawed
2 c. ricotta cheese
5 T. Parmesan cheese, grated
½ t. nutmeg
¾ t. salt
¼ t. ground black pepper
1 ½ c. mozzarella cheese

Preheat oven to 450. In a large pan cook the rigatoni until al dente. Drain. Put the pasta and the sausage in a 9x13 pan and toss with 1 T. of the olive oil. Squeeze as much water out of the spinach as possible and place in a food processor with ricotta, half of the Parmesan cheese, the nutmeg, and salt and pepper. Stir in half of the mozzarella cheese. Stir the spinach mixture into the pasta and sausage and top with the remaining cheeses. Bake for 15-20 minutes until golden brown on top.

Mimi's Carrot Bread, YUM

This isn't actually the original recipe but a copy cat version to which I have made some modifications, and have here. I am actually going to keep working with this one to make it a little healthier but for now this is pretty close to the original and very yummy.

Carrot Raisin Bread

1 ½ c. flour, sifted
1 t. cinnamon
1 t. baking powder
1 t. baking soda
1 t. salt
1 c. vegetable oil
1 c. granulated sugar
3 eggs
¼ c. molasses
½ t. vanilla extract
1 c. shredded carrot
½ c. golden raisins
¼- ½ c. chopped walnuts

Preheat oven to 350. Combine flour, cinnamon, baking powder, baking soda, and salt in a large mixing bowl. In another bowl combine oil, sugar, eggs, molasses and vanilla mix well;
add carrot. Gently fold in the raisins and walnuts and then the flour mixture, until well mixed but don’t over stir. Pour into two greased medium loaf pans. Bake for 60 mins, but check after 45-50 mins.

More than one meal from one meal!

Sunday's we love to fix Pot Roast with Potatoes and Carrots. (A previous post) Because our family is smaller we have meat leftover quite often. After fixing it this last week I decided try several different ways to use it. I took my Chicken Pot Pie recipe and adapted it to a Beef Pot Pie, it was marvelous, a definite keeper. While I am printing the Chicken Pot Pie recipe once again I will add the changes to the side.

Beef Pot Pie

1 1/2 c.-2 c. cubbed left over roast

Make Gravy:
2/3 c. margarine or butter
2/3 c. flour
1 t. salt
½ t. pepper
3½ c. chicken broth (subsitute beef broth)
1 1/3 c. milk

Melt butter over low heat, blend in flour, salt, and pepper. Cook over low heat, stirring until mixture is smooth and bubbly, remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir one minute. Remove from heat and stir in remaining ingredients. (reserve about 1/3 of gravy for top when serving.)

Stir in
2-4 boiled potatoes, cut up
1 medium onion, diced and sauted lightly
cooked meat, cubed
1 can mushrooms
or 1 16 oz. bag of frozen vegetables, adding the potatoes

Pie Crust
1/3 c. plus 1 T. shortening (This is the recipe that I use 90%
1 c. flour of the time.)
1/2 t. salt
2-3 T .cold water
(Double for two crust)

From this Chicken to Beef-easy as pie!

Shepherd Pie

Another one of those comfort foods.

Shepherd's Pie or Green Bean Casserole

1 lb. lean ground beef
1 medium onion, chopped
1 15 ½ oz. can green beans, drained
1 10 ¾ oz. can of tomato soup
3-4 medium potatoes
cheddar cheese, grated

Peel potatoes and cut into smaller pieces to speed up the cooking time, add to salted boiling water. In a large frying pan brown the ground beef, add the onions when the meat is no longer pink. When the onions become translucent, stir in the green beans and tomato soup, heat through. Place the meat mixture into an oven safe casserole dish and top with the mashed potatoes and cheese. Bake at 350 for 25 minutes until the cheese is bubbly on top.

Comfort Foods-Scalloped Potatoes

There are many recipes that could qualify as comfort foods depending on what you like or liked as a child. One one of these recipes for me is Scalloped Potatoes. I loved when my mom made scalloped potatoes for dinner, but the best part was having them warmed up for breakfast on Saturday mornings. It is something we carried over in my family in fact I make large batches just so we have the leftovers for breakfast.

Gotta love those Saturday Morning Breakfasts, at least once in awhile!

Scalloped Potatoes

8-10 large potatoes, peeled and sliced thin
1 medium onion, sliced thin or chopped
3 t. salt
¾ c. flour
4 c. milk
1 cube butter

Butter inside a glass 9x13 pan and gently flour. Put a layer of the potatoes on the bottom, dot with slices of the butter, salt generously, and add a layer of the onion. Repeat until the potatoes are gone. Cover with milk until the potatoes are covered. Place in the microwave for 10 minutes to aid in cooking time. Bake at 350 for 40-45 minutes longer until the top of the potatoes are golden brown and crispy.

For Saturday Breakfast melt a little butter in a skillet and warm the potatoes until they get a slight brown on the bottom and are heated thoroughly.

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.