Taste Of Blue Sky

Scratch Potato Salad

2011-02-03T12:54:00.001-07:00

I LOVE THIS POTATO SALAD. So does my husband, my father-in-law, my dad, my brothers, my brothers-in-law, and everyone who tries it. I think. I'm pretty sure. Make it. Share it. You will be loved.

Scrub 10 lg. potatoes and dice into 1/2-1" pieces. Place in pot. Cover with water and bring to low boil until tender. Do not overcook. Allow to cool.
Boil 10-12 eggs; cool. Peel out of shells.

Remove yolks from eggs. Place yolks in food processor.
Chop egg whites.

In large mixing bowl place:

chopped egg whites
1/2 onion, chopped
6 stalks celery, chopped
3 dill pickles, chopped (may use more or less depending on your liking)
1 can black olives, drained and coarsely chopped

To yolks in food processor add:
1/2 c. real sour cream
1/4 c. cider vinegar OR
juice of 2 lemons
1/4 c. sugar
2 T. mustard
1+ tsp. salt (taste)
pepper

Blend in processor until smooth.

Add cooled potatoes to mixing bowl. Pour dressing over top. Mix gently and thoroughly.

*if making ahead of time, mix in half of dressing to potato mixture, then add other half just before serving.

Homemade Breakfast Sausage

2010-05-01T09:04:00.000-06:00

1 lb. ground pork, minimally processed and additive free
1 tsp. sugar OR
1 1/2 T. real maple syrup, OR PANCAKE SYRUP
1/2 tsp. salt
1/8 tsp. black pepper
1/8 tsp. thyme
1/8 tsp. sage
dash paprika

Mix well with spoon or hands and form into patties and fry, or brown and crumble.

Homemade Italian Pork Sausage

2010-05-01T08:58:00.000-06:00

1 lb. ground pork, minimally processed, no additives (Tyson, Albertson's)
1/2 tsp. salt
1/2 tsp. sugar
1/8 tsp. black pepper
1/8 tsp. garlic
big pinch basil, oregano, fennel seeds, paprika
Mix with spoon or hands.

Brown and crumble (for Zuppa Toscana or pasta sauce), or use in meatball recipe, or form into patties and fry.

Zuppa Toscana

2010-03-25T08:55:00.002-06:00

This is my version of Olive Garden's best soup (in my humble opinion). I'm making it today for Recipe Club. The theme is Italian. Lucky ladies...

1 32 oz. box Pacific Organic Chicken Broth
4 c. water
2 cloves garlic, minced
3 c. finely diced potatoes
2 green onions, finely chopped
1/2 red bell pepper, finely diced
1-2 c. browned, crumbled italian pork sausage
1 c. cream and /or whole milk
2 T. flour
1 T. salt
1/2 tsp sugar
1/8 tsp. pepper
1-2 c. dark, leafy green (I've used kale and bok choy)

Bring broths, water, and garlic to simmer in large soup pot over HI heat. Add potatoes and green onions. Let simmer for 5 minutes. Add red pepper and sausage. Simmer until potatoes are fork tender. Turn down heat. In a jar or cup with a lid, shake cream and flour until smooth (not too much or cream will turn to butter) or whisk. Swirl into soup and allow to thicken slightly. Season with salt, sugar, and pepper. Slice washed greens crosswise in 1/4" strips. Lay on top of soup and allow to wilt slightly.
Serve with Parmesan cheese and crusty bread.

Bacon Maui

2010-02-05T08:37:00.000-07:00

I made these up from the Bacon Wrapped Jalapeno Thingies recipe. The nice thing is you aren't dealing with jalapenos, so no gloves, goggles, etc. (although that is totally worth it). These are SCRUMPTIOUS. And pretty, too. They went so fast, I didn't stop to take a picture. I was eating. There will be a next time. OH yes.

1 red pepper
12 chunks pineapple (drained if canned)
6 slices bacon, cut in half
cream cheese
toothpicks

Heat oven to 375.
Line cookie sheet with foil or parchment.
Remove top and seeds of pepper. Slice pepper vertically into quarters. Cut each quarter slice crosswise into thirds, so you have 12 pieces of pepper.
Spread each piece with a smear of cream cheese, then top with pineapple.
Wrap each with 1 piece of bacon and secure with toothpick.
Place on cookie sheet and place in oven for 20-25 mins, until bacon is crisp.

Serve!

Apple Custard Pie

2009-12-08T21:48:00.001-07:00

This delicious pie is deceiving. It looks like Martha Stewart made it. It is so easy: no top crust, only two apples per pie, and a custard that takes you all of five minutes to beat up. It may take you less to EAT up. AND the recipe makes two pies. I have always said, it is just as easy to make two pies as it is to make one, and more worth the efforts. I'm making two for the church Christmas party tomorrow. Jacob said, "I hope I get in line quick enough." Me too.

PIE CRUST for 2 shells (3 cups PIE CRUST MIX)
4 large baking apples, like Granny smith or Jonathan), peeled, cored, and sliced
3 1/2 c. sugar
6 eggs
1/2 c. flour + 2 tsp.
1 1/2 tsp. vanilla
dash nutmeg
2 c. milk
1 c. cream

Roll out bottom crusts for two pies. Place in pie plates and crimp edges. Set aside (do not bake).
Beat sugar and eggs until creamy. Add four, vanilla, nutmeg, milk, and cream. Beat until frothy.
Use 2 apples per pie, arranging slices around pie over crust.

Pour custard mixture gently and evenly over apples in both pie plates.

Bake at 400, 15 mins. Then 325, 40-50 mins., until they jiggle a bit in the center, but are no longer liquid.

Allow to cool and serve with whipped cream.

Cranberry Orange Bread

2009-12-03T11:21:00.000-07:00

This is Betty Crocker, tried and true. My addition was the sugar top, which makes a lovely glaze as the bread bakes. I have quadrupled this for Christmas luncheons, baked half the night before and refrigerated the other half and baked it in the morning. Mostly because I only have two loaf pans, but it is a great time and energy saver if you are baking for a crowd, and still turns out beautifully and yummily. YUMMILY.

2 c. flour
3/4 c. sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1/4 c. butter, softened
1 T. orange zest (grated orange peel)
3/4 c. orange juice
1 egg
1 cup fresh or frozen cranberries, chopped
1/4 c. pecans, chopped
granulated sugar

Heat oven to 350. Grease bottom only of loaf pan. Mix flour, sugar, baking powder, salt, and baking soda. Cut in butter until crumbly. Stir in orange zest, juice, and egg until just moistened. Fold in cranberries and nuts.
Spread mixture gently in pan. Sprinkle liberally with sugar.
Bake until toothpick inserted in center comes out clean, 55-65 minutes. Cool and loosen from sides of pan. Remove and cool completely before slicing.

Sausage Stuffing

2009-11-24T08:37:00.003-07:00

This is by far my most requested Thanksgiving recipe. The smell of the bread alone is reason enough to go the extra mile and make it from scratch. If you are not an "herby" person, you can half the amount of thyme and sage. The sausage just makes it special. Nobody passes this stuffing up. EVER.

Homemade stuffing bread (1 loaf makes one 9x13 casserole):

1 c. warm water
3 c. flour
1 T. sugar
1/2 T. salt
1/2 tsp. thyme
1/2 tsp. sage
1/4 tsp. onion powder
1/4 tsp black pepper
2 1/4 tsp. (or 1 package) instant dry yeast
2 T. butter, cut into 4 pieces

I use my bread machine, and add these ingredients in order. If you don't have a bread machine, mix ingredients in a mixer, knead, and place in greased bowl. Cover lightly and let rise until double. Punch down, knead, and shape into loaf. Place in greased bread pan and let rise again until double. Bake at 375, 35-40 minutes. Allow to cool, wrap, refrigerate or freeze.

Stuffing:
1 1/2 c. chopped celery
3/4 c. chopped green onions (yellow onions work, too)
3/4 c. butter
1/2 tsp. salt
1 loaf stuffing bread, cut into cubes (easiest when cold)
1 lb. MSG-free chicken sausage (Adelle's Chicken Apple, Isierno's Chicken Breakfast sausage are great)
1 c. chicken or turkey broth

If using breakfast-type sausage, cook and brown. Cut into small pieces. If using cured links (like Adelle's), simply dice into small pieces.

In skillet, cook and stir celery and onion in butter until tender, not wilted. Remove from heat. Place bread and sausage in a large mixing bowl. Gently mix in celery mixture.

Butter 9x13 baking dish. Add stuffing mixture. Evenly pour chicken or turkey broth over all. Cover with foil and bake at 350 for 30 minutes.

*If you wish to use regular bread, just stir thyme, sage, onion powder, and pepper into celery mixture and toss with cubed bread.

Hot Cocoa- Family Style

2009-11-21T18:51:00.000-07:00

This is the entertainment version of HOT COCOA- SINGLE. We had outdoor family portraits today... 40 degrees. 22 with wind chill. I made this with ENCHILADAS WITH RED SAUCE. Warmed us right up. Not sure how the portraits will turn out, but I was silly to worry about my hair. Ah, windy Wyoming.

2 c. sugar
3/4 c. cocoa powder
1/2 tsp. salt
6 c. water
4 c. milk
2 tsp. vanilla

In pot, blend sugar, cocoa, and salt. Slowly mix in water and milk over HI heat. Bring just to boil, stirring constantly, and remove from heat. Add vanilla.

Inside Out BLT's

2009-11-01T18:16:00.000-07:00

When I was a kid, my favorite sandwich was a BLT. It's still up there, actually. These colorful babies are from Better Homes and Gardens. I made them for an after-homecoming party we had for my daughter's friends after the dance and they were a hit. I hid a couple for next-day munchies. Who needs a sandwich?

8 slices bacon, cooked and crumbled
1 1/3 c. finely chopped romaine lettuce
1 1/3 c. coarse soft bread crumbs
1/3 c. parmesan cheese
3 T. olive oil
8-10 roma tomatoes
mayonnaise
black pepper

Heat oven to 400. In large bowl, combine bacon, lettuce, crumbs, cheese, and olive oil. Mix well. Set aside
Halve tomatoes lengthwise and scoop out seeds with spoon. Brush inside each tomato half with mayo, then sprinkle with pepper.
Mound bacon mixture in tomatoes; transfer to baking pan, lightly greased.
Roast uncovered, 10-12 mins until toasted. Makes 16-20 appetizers.

Game & Pork Picadillo & Cilantro Sour Cream

2009-10-28T19:12:00.000-06:00

I never thought I would be cooking with wild game meat... not even a pheasant. I never thought I would be asking for an upright freezer for Christmas in anticipation of the elk my husband will be bringing home in a few weeks. I never thought it could taste this good...

2 lb. elk or antelope roast*
1 lb. pork loin (or two thick chops)*
2 T. brown sugar
1 1/2 T. dried onion flakes, or one med. onion, chopped
2 tsp. chili powder
1 tsp. smoked paprika (regular paprika may be used, but try the smoked, aye aye aye)
1/2 tsp. cumin
1/2 tsp. salt
1/8 tsp. ground cloves
1 14 oz. can fire roasted diced tomatoes (or regular)
1 4 oz. can diced green chiles

Place all ingredients, in order, in crockpot. Cook on low heat, 7 hours, or on high for 5 hours.
When meet tears apart easily, remove to plate and pull apart with two forks. Add back to juices and stir. Meat will absorb most of the juices.
Serve with warm TORTILLAS, CABBAGE SALAD or lettuce, shredded cheese, salsa, and CILANTRO SOUR CREAM.

*May also use 1/2 game, 1/2 beef, OR just beef and pork as desired for a total of three lbs. of meat.

CILANTRO SOUR CREAM

1 c. sour cream
1/2 c. salsa verde (I use Herdez brand)
1 T. fresh cilantro, minced OR
2 T. dried cilantro

Combine ingredients in small bowl and refrigerate until ready to serve.

Ultimate Pumpkin Cookies

2009-10-25T22:13:00.001-06:00

These soft, chewy cookies are a gift from my friend Annette Redford, who only lived in Cody a year, then moved away. Just one of those instant friends. I used her for her cookie recipe. *wink*

1/3 c. butter
3/4 c. sugar
3/4 c. brown sugar
2 egg whites
1 tsp. vanilla
1- 15 oz. can pumpkin
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
2 c. flour
1 c. oatmeal
1 c. chocolate chips

Cream together butter and sugars. Add egg whites. Mix in vanilla and pumpkin.
Combine dry ingredients and add to pumpkin mixture. Mix well.
Drop by tablespoon on cookie sheet. Bake at 350 for 20 mins.
Makes about 4 dozen cookies.

Mandarin Salad

2009-09-14T12:12:00.002-06:00

My sister made this back when I was expecting our second child, and she was expecting her first. It hit the spot for both of us. I could have eaten it all summer. This and pepperoncinis. Weird.

Dressing:
1/2 c. oil
*1 tsp. sesame oil
1/2 c. rice vinegar
2 tsp. fresh dill, minced
1/4 c. sugar
1 tsp. salt
1/2 tsp dry mustard
1/4 tsp. pepper
1/4 tsp. garlic

Combine and shake together. Chill.

1/2 c. almonds, sliced and toasted. Spread in pie tin and bake @ 450, 5-8 minutes.
8 slices bacon, fried until crisp and crumbled
4 c. iceberg lettuce, torn
4 c. romaine, torn
3 sm. green onions, thinly sliced
2 11 oz. cans mandarin oranges, well-drained

Toss together well dried lettuces and green onion. Cover with damp paper towels and chill.
Keep dressing, greens, and oranges chilled until serving. When ready to serve, place almonds, bacon, and oranges atop greens and pour dressing over all.

Peanut Butter Oatmeal Cookies

2009-09-14T11:51:00.001-06:00

This chewy cookie is modified from my Fannie Farmer Cookbook, held together by duct tape. The duct tape is losing. I prefer my peanut butter cookies chewy and soft and I was so happy to find this one years ago.

1 c. butter
1 c. applesauce
2 c. chunky peanut butter
2 c. brown sugar
2 c. sugar
4 eggs
2 tsp. vanilla
2 tsp. salt
2 tsp baking soda
4 c. flour
2 c. rolled oats or rolled whole grain mix

Preheat oven to 350. Cream butter, applesauce, and peanut butter together. Beat in the sugars well, then add eggs and vanilla. Mix dry ingredients in a separate bowl and add to butter mixture. Mix thoroughly.
Arrange by teaspoonful on cookie sheet. Press each one flat with a glass or the back of a fork dipped in sugar. Bake about 7-9 minutes, until firm.

Read and don't give up!

2009-07-17T13:25:00.005-06:00

I just received this comment for the Pantry Suggestions page:; Your website is very informative. Thank you for all of your effort. I do have a conflict though. You suggest a Chicken Broth from Pacific Natural Foods. I checked the ingredients on their website and unfortunately they use Autolyzed Yeast Extract in their broth. This is another name for MSG.
Dee
: I thought I would post the repy here, though, because it is important. Though Pacific Foods Chicken Broth does contain Autolyzed Yeast Extract, a big MSG ingredient, Pacific Foods Organic Chicken Broth does not. I have a box of the Organic in my fridge right now, so I checked immediately. This is a great example of my urging you to keep reading labels.
However, my mother still reacts to both of these, and makes her own broth from scratch (just boil a chicken, strain and save the broth). I do not react to either of these products, so I include them in these recipes, as this site is for finding convenience while avoiding harmful additives. I just cannot boil a chicken every time I need broth. I do get an almost immediate headache when I have a bowl of soup made with other broths, like Swanson. So I know, of the many products out there we use for convenience, this is a good one. Let your body tell you.: My mother also introduced me to Pacific Foods No Chicken Chicken Broth, a delicious vegetable broth she loves. Unfortunately, nobody sells it here in Cody. Look for it.
You can also always substitute water for recipes calling for chicken broth. You may need to season it a little more to taste. Of course, for gravy that would be gross, so try one of these products, or boil a chicken!: Thank you, Dee, for bringing that to my attention!

Mac-n-Cheese

2009-07-17T12:53:00.003-06:00

Every time I ask Maren, the 7-year old, "What should we have for dinner?", she replies, without hesitation, "Macaroni and cheese."
She does NOT mean the box.

4 c. macaroni noodles, cooked following directions on package

3 c. milk
1/2 c. flour
3 c. cheddar cheese, grated (sharp, medium or colby jack works)
1/4 brick cream cheese
1 T. parmesan cheese
1/2 T. salt
1 tsp. mustard
1/2 tsp. sugar
1/8 tsp. paprika

Whisk flour into milk over MED HI in a pot. If you have a shaker, shake flour and 2 c. milk until smooth, pour into pot, then whisk in rest of milk. Whisk constantly until it begins to boil and thicken. Turn heat down to MED.
Stir in cheeses and seasonings and stir until smooth and creamy.
Drain noodles and add to pot. Combine and serve.

Add-ins:
1 c. frozen peas
fresh chopped tomatoes
1 T. finely chopped onion

Topper:
Pour Mac-n-Cheese in a buttered casserole dish. In a small bowl combine 1 c. fresh bread crumbs (gently crumble old bread or end pieces between your hands), 2 T. melted butter, a dash of salt, sugar, onion, and garlic powder. Mix well and sprinkle evenly over noodles. Bake in 350 oven for 20 mins. or until topping is lightly toasted. Serve with salad or veggie.

Perfect Grilled Steaks

2009-07-03T09:33:00.005-06:00

Any number of your preferred steak cuts.
Whole garlic cloves, minced. I use a stainless steel garlic press. You place the entire clove in the compartment, skin on, and squeeze. Too easy.
I place my steaks in a bowl and mince one clove of garlic per steak, adding it right on top of the meat. At this point, you may also add pepper. Sometimes I do, sometimes I don't.
Then I rub. Each steak gets a massage of little grains of garlic. They smoosh into the grains and crevices of the meat. Not too hard. This is a relaxing, "finding your steak's chi" kind of rub.
Now is when I call my B to get the grill going, and I turn my attention to salads or sides or writing down a scene idea for the book I am working on.
When B gives me the thumbs up, he excitedly takes the meat away, and when he brings back the perfect steaks, we are ready to eat.
SO ready.

*A great trick to avoiding that garlic smell on your hands for the next three days: After handling garlic or onions, squirt a little drop of dish soap on hands and sprinkle liberally with salt. Rub hands and rinse. Salt is a base, and neutralizes the acids in the garlic and onions. Ta da!

Sweet Chicken Macaroni

2009-07-03T09:13:00.004-06:00

This light salad combines a savory macaroni salad with the sweetness of mandarin oranges and cranberries. I make it without the chicken for a side dish, with the chicken for a one dish meal. I had eight little girls at my house the other day and this was attacked again and again. Even the 15 month-old, though she kept handing her mom the cranberries.

2 cans chicken in water, drained OR
2 chicken breasts, cooked and cubed
4 green onions, chopped
1/2 c. mayonnaise
1/2 c. sour cream
2 T. vinegar
2 tsp. salt
2 tsp. sugar
1/4 tsp. pepper
3 stalks chopped celery, OR
1/2 bag shredded cabbage
2 11 0z. cans mandarin oranges, juice drained and saved
1/2 c. dried cranberries, soaking in the saved mandarin juice
*1/2 c. pecan halves or pieces
4 c. cooked macaroni

As macaroni cooks according to package directions, mix chicken, onions, mayonnaise, sour cream, vinegar, salt, sugar, pepper, and celery or cabbage in large bowl.
Cool noodles by tossing gently with ice cubes in a colander in the sink. Drain noodles and cranberries and stir into chicken mixture. Taste and add more salt if needed.
Gently add oranges and pecans.

When making this ahead of time, wait until just before serving to add noodles, oranges, and pecans.

May substitute one apple, cored and diced, and 1-2 c. grapes for oranges and cranberries.

Green Smoothies

2009-07-01T18:01:00.008-06:00

I know... What? But these satisfying smoothies have a special place in my heart, and my blender. My sister turned me on to them, and I ended up putting them in one of my novels. Intrigued? There is a snippet to the right. Maybe someday you will get to read the book. Until then, energize yourself for the day.

Peanut Butter Banana Green Smoothie

1/2 c. oatmeal (I use our 6-grain rolled cereal)
3 dashes salt
1 tsp. ground flax seed
2 bananas (may be frozen)
2 tsp. peanut butter
1 peach, fresh, frozen, or canned (I use my home canned, with some of the juice)
2 handfuls fresh spinach
1 c. ice
3 t. sugar, or a big squeeze of agave nectar
1 dash vanilla

Blend for 1 minute.

Berry Green Smoothie

1/2 c. oatmeal
3 dashes salt
1 tsp. ground flax seed
1-2 c. frozen berries or mixed fruit
1 peach, fresh, frozen, or canned (I use my home canned, with some of the juice)
1 banana
1/4-1/2 tsp. ginger
2 handfuls fresh spinach
1 c. ice
3 t. sugar, or a big squeeze of agave nectar
1 dash vanilla

I usually add 2 tsp. of peanut butter to this as well. I make these so much now I no longer measure, and make all kinds of combinations, but these two started it all. I promise you cannot taste the spinach. Now my husband and kids are hooked. Drink and feel better!

Citrus Tomato Salad

2009-07-01T17:45:00.004-06:00

This refreshing salad was inspired by a hot seafood dish I had in Cabo San Lucas. I will still try to duplicate that, but for now, try this cold, fresh version. An excellent side to fish or poultry. If you can do shrimp, I recommend tossing in some of the cooked or grilled pinkies. Cabo San Luscious.

3 large tomatoes, chunked
2 med. cucumbers, peeled and chunked
1/2 sweet red onion, sliced into thin rings

Vinaigrette:

1 T. olive oil
2 T. canola oil
1 lemon, zested and juiced
1/2 c. vinegar
1/2 c. water
4 T. salt
3 T. sugar
1/4 tsp. orange zest
1/8 tsp. thyme
1/8 tsp. paprika
1/8 tsp. onion powder
1/8 tsp. garlic powder
1/8 tsp. pepper

Chili Grill Chicken

2009-07-01T17:31:00.004-06:00

I love rubs. Back rubs, shoulder rubs. The chicken loves this one. Serve it with Mexican Cabbage Salad and Peach Salsa and chips.

6-10 pieces chicken (breast, thigh, legs), or pork chops
1/2 c. brown sugar
1 T. chili powder
1 tsp. salt
1/2 tsp. cumin
1/8 tsp. onion powder

Mix dry ingredients in small bowl. Add just enough canola oil to make a thick paste. Rub on chicken or pork and bake at 400º for 30 mins.
Finish on grill until juices run clear.

Wild Pineapple Rice

2009-07-01T17:20:00.003-06:00

2 c. wild rice
1 stalk celery, finely diced
1/2 onion, finely diced
2 T. butter
1 T. oil
1 t. salt
1/8 tsp. garlic powder
1/8 tsp. pepper
3 c. pineapple juice
1 c. water

Saute wild rice, celery, and onion, salt, garlic, and pepper in butter and oil over MED HI heat. As rice begins to brown, stir constantly for three mins. Add liquids, cover, and when boiling resumes, take off heat. Allow to sit until rice has absorbed all the liquids and is fluffy with fork.
Delicious served with Brown Sugar Salmon and steamed or grilled vegetables.

Brown Sugar Salmon

2009-07-01T16:48:00.006-06:00

If I knew how to plank a salmon, I would plank it on a cedar board with this recipe, like they do at the Rib & Chop here in Cody. I did my best to duplicate the flavor of theirs. So feel free, plank experts!

Whole salmon fillets, or steaks
1 c. brown sugar
1/2 c. crushed pineapple and juice
1 T. chopped green onion, or fresh chives
1 1/2 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. cayenne pepper
1/8 tsp. black pepper

Combine all ingredients in small mixing bowl. Remove 1/4 c. for later. Spread remaining mixture over salmon fillets. Bake at 400º for 30 mins. Brush or spoon remaining mixture over salmon and broil for 5 mins.

OR place fish on heavy duty foil and grill until fish is no longer transparent. Brush with mixture as above to finish.

More to come... soon!

2009-06-28T13:40:00.004-06:00

I apologize for not posting in so long! Some of you know our computer crashed several months ago, and with it, I lost all my recipe files that I would transfer onto this site. We found a lot of our files, thankfully, but not the recipes. I still have my notecards, spiral notebooks, and scrap paper copies of most of my recipes, so I will begin again to transfer them into the computer again soon. I am just now getting over the loss, I guess! Happily, I am still getting great comments on the recipes I have already posted, so please look forward to more, and leave a comment to let me know what you think, and if you have your own twist or suggestion, please feel free to add it!
Happy living!
Krista

Bacon Wrapped Jalapeno Thingies

2008-12-19T08:34:00.003-07:00

These are at Pioneer Woman.com, and beware, once you visit her site, you will keep going back. I am making these delicious little morsels for my friend Rochelle's crazy party next week. They are true heaven, if heaven had an old west theme. I can't wait!

Click Here for yeehaw heaven.

Dark Chocolate Peppermint Bundt

2008-12-19T08:10:00.004-07:00

I make this for parties during the holidays. I'm making it today for our church Christmas party! It is rich and delicious, and just special enough, nobody guesses how easy it is.

1 CHOCOLATE MAGIC CAKE recipe, using 12 T. cocoa instead of 8 T.

Make cake batter according to directions. Grease and flour bundt pan well. Pour batter evenly into pan and bake at 350° for one hour, until toothpick inserted in highest portion of cake comes out clean. Cool for 15 minutes. Slide slender spatula or knife down all edges of cake. Invert cake plate over top of bundt pan and turn whole cake pan upside down. Allow cake to gently fall onto plate, and remove bundt pan.

Chocolate Glaze:

1/2 c. chocolate chips
2 T. butter
2 T. honey
1-2 tsp. hot water

Heat chocolate chips, butter, and honey over low heat, stirring constantly until smooth. Remove from heat and cool slightly. Stir in water, 1 tsp. at a time, until desired consistency. Drizzle over cooled cake, allowing to drip over sides and down center.

Vanilla Glaze:

1/3 c. butter
2 c. powdered sugar
1/2 tsp. vanilla
2-4 T. hot water

Heat butter until melted. Stir in powdered sugar and vanilla. Stir in water, 1 T. at a time, until desired consistency. Drizzle over bundt cake, over chocolate glaze, allowing to drip down side and center.

2 peppermint candy canes

Place candy canes in plastic bag and close. Finely crush candy with rolling pin. Sprinkle crushed candy over top of glazes, and serve.

New England Clam Chowder

2008-12-19T08:05:00.002-07:00

A classic favorite of ours.

1 c. onions, chopped
1 c. celery, chopped
2 c. potatoes, diced
2 tsp. vinegar
2 - 6 oz. cans chopped clams + juice
1 can corn, drained
2-3 slices bacon, cooked and crumbled finely
3/4 c. butter
3/4 c. flour
1 qt. cream, or
4 c. whole milk
1 1/2 tsp. salt
pepper

Place all vegetables in med. saucepan. Pour drained clam juice and vinegar over top and add enough water to cover. Bring to simmer on MED heat until barely tender. Meanwhile, in large soup pot, melt butter over MED HI heat. Add flour and whisk to blend. Stirring constantly, add cream or milk. Stir with whisk until smooth and very thick. Add vegetables and clam juice. Add clams and bacon. Blend well and heat through on LOW heat. Season with salt and pepper. Serves 8.

Cheddar Broc Pot

2008-12-19T07:59:00.003-07:00

This is my take on a recipe I found in Country Living magazine. It is perfect for cold winter days, and when the kids ask, "What's for dinner?", its fun to say.

1 lg. onion, chopped
2 T. olive oil
4 cloves garlic, minced
5-6 med. potatoes, washed and quartered
2 c. baby carrots
3 c. chicken broth
1 c. water
1 bag frozen broccoli, florets or chopped
1 1/2 c. milk
1 c. shredded sharp or medium cheddar cheese, grated
1 tsp. salt
1/2 tsp. sugar
1/4 tsp. pepper

Heat oil in large heavy pot. Add garlic and stir for one minute. Add potatoes, carrots, broth, and water. Bring to a boil. Cover and reduce heat to MED LO. Simmer for 1 hour. Add broccoli, cover, and simmer for 15 minutes. Add milk, cheese, salt, sugar, and pepper. Using a potato masher, mash large chunks until soup thickens and becomes creamy, though not smooth. Add water if too thick. Add more salt or sugar to taste. Serves 6-8.

Garlic Sweet Potato Mash

2008-12-15T08:36:00.003-07:00

This is a combination of creamy mashed potatoes and sweet potatoes, seasoned with mellow, buttery garlic. The flavors are out of this world together, and the sweet potatoes bulk up the nutrition value. Great with gravy, or without.

6-8 baking potatoes, scrubbed and rinsed
2-3 large sweet potatoes or yams
3 cloves garlic, peeled and halved
1/3 c. butter
1 c. milk
2-3 t. salt, more as needed
black pepper as desired

Peel sweet potatoes. Cut all potatoes into thirds. Cover with water in large pot. Add garlic cloves. Bring to boil and cook until tender, testing with fork. Drain. Do not discard garlic pieces. Using potato masher or hand mixer, mash potatoes slightly. Add butter and milk. Stir, allowing butter to melt. Mash further until creamy, or desired consistency. Season with salt and pepper, mixing thoroughly. Taste. Adjust seasoning.

Maple Pork Roast

2008-12-15T08:27:00.002-07:00

This is a holiday favorite. I usually make it Christmas day. We even used this once as the main dish for our church Christmas dinner and everyone raved. It doesn't taste as easy as it is, and it tastes wonderful. To make it special, I serve it with ORANGE CRANBERRY SAUCE, steamed green beans, and GARLIC SWEET POTATO MASH. Fa la la la laa.

2-4 lb. boneless pork loin roast
4 T. flour
salt
pepper
garlic powder
1/4 c. pure maple syrup
2 c. water

Heat oven to 350°. Rinse roast and pat dry with paper towel. Sprinkle roasting pan or casserole dish with 1 T. flour. Set pork on flour in pan. Season liberally with salt and pepper, and a sprinkling of garlic. Brush or drizzle roast with some maple syrup and place in oven. Brush or drizzle with more maple syrup every 10 minutes, for 25 minutes. Allow more time for larger roast. Juices will run clear when done. Transfer pork to platter and cover loosely with foil. Pour 1 c. water into pan and stir to loosen up juices and scrape up drippings. Pour juices from pan into a medium saucepan. As drippings settle, skim rising fat off the top with a spoon and discard. Bring to boil over MED HI. In a jar with a lid, place 3 T. flour and 1 c. water. Shake with lid on, until smooth. While stirring with a whisk, slowly add water mixture to drippings. Allow to thicken while constantly stirring. Remove from heat. Season with salt to taste. Serve sliced pork with mashed potatoes and gravy.

Maple Pecan Bars

2008-12-15T08:19:00.003-07:00

These are melt-in-your-mouth good! I found these in Family Fun magazine, tore out the recipe, then didn't make them until just 2 years ago. Good luck eating just one.... ooohhhh.

Crust:

¾ c. butter, softened

1/3 c. sugar

½ tsp. salt

½ c. oats, quick or old-fashioned

1 ¾ c. flour

1 T. cold water

Heat oven to 350. Grease 9x13” pan. Cream butter, sugar, and salt. Stir in oats. Stir in flour a third at a time, making coarse crumbs. Sprinkle on water and mix briefly. Press dough into pan. Chill for 15 mins. Bake pastry in oven for 15 mins. Cool thoroughly.

Filling:

½ c. real maple syrup

½ c. packed brown sugar

1/3 c. heavy cream

3 T. butter, cut into several pieces

½ t. vanilla

2 c. coarsely chopped pecans

Combine maple syrup, brown sugar, cream, and butter in saucepan. Bring mixture to full boil. Boil for 40 seconds, then remove from heat and stir in vanilla and pecans. Immediately pour over crust, spreading evenly with spatula. Bake for 15 mins. Cool thoroughly in pan. Cover and refrigerate bars for 1-2 hours before slicing.

Makes approx. 30 1 ½”x2” bars.

Peppermint Sticks

2008-12-15T08:13:00.006-07:00

I have been making these yummy cookies nearly every Christmas since 1999, when I found the recipe in Woman's Day magazine. They are eye-catching, tasty, and inexpensive. This year, I'm bringing them to the cookie swap!

1 c. butter, softened

1 c. sugar

½ t. vanilla

2 large eggs

2 ¾ c. flour

¼ t. salt

2 tsp. mint extract

24 drops red food color

In mixer, beat butter, sugar, and vanilla until fluffy. Beat in eggs, one at a time. On low speed, gradually add flour and salt; beat just until blended. Divide dough in half. Shape one half into a 6” disk; wrap and refrigerate.

Stir mint extract and red food coloring into other half. Divide dough in half and shape each portion into a 5” disk; wrap and refrigerate one hour until firm.

Heat oven to 350.

Cut uncolored dough in 12 equal wedges. Cut each tinted disk into 6 equal wedges. On a lightly floured surface, roll one plain wedge and 1 tinted wedge in to 15” long ropes (keep rest of dough refrigerated as you work). Place side by side. Cut crosswise in quarters. Holding ends, twist each section together. Handle gently. Place 1” apart on cookie sheet. Repeat. Bake 11-13 mins. until edges are lightly browned. Remove to wire racks to cool.

Decoration:

1 ½ c. powdered sugar

1 ½ T. water

2-3 candy canes, crushed (place in sturdy plastic bag and tap with heavy rolling pin or saucepan)

Mix powdered sugar and water until smooth, adding more water if needed for a glue-like consistency. Dip ½” of both ends of cookie in glaze, then in the crushed candy canes. Place on wax paper to dry.

Store airtight at cool room temp. up to 1 week.

My Cherry Pie

2008-11-24T08:21:00.005-07:00

My sister-in-law, Holly, gave me the idea to add applesauce to huckleberry pie, to thicken it. (We had just gone berry picking in the Blue mountains) I tried it and it was wonderful. I transferred the idea to my cherry pie recipe, which always turned out a little runny. Not any more! This is so much better that the canned filling!

prepared double PIE CRUST
3/4 c. sugar
4 T. flour
2 cans red tart cherries in water
1 c. applesauce
1/8 tsp. almond extract
*2-3 drops red food coloring
1 T. butter
1 tsp. milk
1 tsp. sugar

Heat oven to 400°. Drain the cherries, reserving juice from one can. In a saucepan, combine sugar and flour. Stir in cherry juice and cook over MED HI heat, stirring constantly with whisk, until thickened. Stir in applesauce and continue stirring until thick. Remove from heat. Gently stir in cherries, almond extract, and food coloring, if desired. Roll out bottom crust and line pie plate. Pour cherries into crust. Dot with bits of butter. Roll out top crust, cutting vents for steam to escape, and cover pie. Seal top and bottom crusts together. Brush top with a little milk and sprinkle with sugar. *To prevent over-browning of crust, see APPLE PEAR PIE instructions for foil edge. Bake 30-40 minutes, until crust is golden brown and filling is bubbly. Cool pie to allow filling to thicken. Serve with whipped cream or ice cream.

Pecan Yam bake

2008-11-24T08:14:00.004-07:00

This is from my sister, Shelli Larson. It is a Thanksgiving hit. Everyone wants to be sure somebody is bringing this dish. Why not have a little dessert on your plate, right next to the turkey, and before pie time?

3 c. cooked yams
1/4 c. sugar
1/4 c. butter, softened
1 egg
1 tsp. vanilla

Turn oven on to 375°. In mixer, blend yams, sugar, butter, egg, and vanilla until smooth. Spread evenly in buttered 9 x 13 casserole dish.

1 c. brown sugar
1/3 c. flour
1/4 tsp. salt
1/4 c. butter, softened
1 c. pecans

Mix sugar, flour, and salt in small mixing bowl. Cut in butter and mix in pecans. Sprinkle over top of yams. Bake for 30 minutes, or until knife in center comes out clean.

Fresh Cranberry Orange Sauce

2008-11-24T08:08:00.004-07:00

This recipe converted my husband's entire family to cranberry sauce. Well, maybe not Becca. The kids eat it like applesauce. It is really good on leftover turkey sandwiches, with sprouts, mayo and black pepper.

1 bag cranberries, fresh and washed
1 apple, washed, cored and quartered
1 orange, washed
1 1/2 c. sugar

Place cranberries, sugar, and apple in food processor. Zest orange by scraping off outer orange-colored layer of peel, leaving white on orange. Use a vegetable peeler, paring knife, or zester. Add orange zest to processor. Peel white pith off orange and add fruit sections to processor. Discard white pith. Blend until the consistency of applesauce. Serve with poultry or pork. Can be made several days in advance.

Apple Pear Pie

2008-11-13T11:19:00.004-07:00

One Thanksgiving I decided to add the mellow taste of pears and the zing of ginger to my basic apple pie recipe. A star was born.

prepared double PIE CRUST
1 1/2 c. sugar
1/2 c. flour
1 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. salt
6 tart apples &
6 green pears, OR
12 tart apples (granny smith, pippin, jonathan)
1 lemon, juiced
2 T. butter

Heat oven to 425°. Core, slice, and pare apples and pears and place in large bowl, sprinkling with lemon juice as you fill the bowl. In a small bowl, mix sugar, flour, nutmeg, cinnamon, ginger, and salt. Stir into apples. Set aside. Roll out bottom crust and place in pie plate. Fill with apples. Roll out top crust and cut vents for to steam to escape. Dot apples with bits of butter, then cover with top crust. Seal edges of top and bottom crust. *To keep crust from over-browning on edges, make a 3" wide strip of aluminum foil (connect three 3 x 12" strips by folding ends of strips together) to gently cover the edge of the pie crust. Fold ends of strip together to make a ring, and gently form to pie. Bake 30 minutes and remove foil. Bake 15 more minutes until crust is golden brown and juice is bubbling through slits. Serve warm with ice cream, or cool with whipped cream.

Pie Crust Mix & How To Roll A Pie Crust

2008-11-13T11:13:00.002-07:00

My Mother-in-law, Virginia, taught me how to make really simple, good pie crusts. Once I finally got it down, I was a pie-making fool.

8 c. flour
1 tsp. salt
3 c. Crisco shortening

In a large mixing bowl, blend flour and salt. Cut in shortening with pastry blender or two table knives pulled across each other in shortening and flour. Blend until crumbly. Store in airtight container in pantry. Keeps indefinitely.

For Pie Crust:

1 1/2 c. mix
5 T. ice water
flour

Place flour in deep, medium mixing bowl. Make a "dip" in center of mix. Add ice water to "dip". Using large table spoon, slice into water and mix using up and down strokes with the edge of the spoon. Mix just until dough leaves the side of the bowl and has a smooth, "smooshy" consistency. Should not be sticky. Do not over mix or crust will be tough. Makes pastry for one crust. Pat into 1" thick patty and use immediately, or wrap and refrigerate or freeze for later use. Bring to room temperature before rolling. When ready, on a clean, floured surface, a pastry cloth, marble slab, or countertop, set patty on flour. Sprinkle patty with flour. Flour rolling pin by taking some flour in the palm of your hand and running the rolling pin through your palm. Set it on the center of the patty and using even pressure, roll out dough, top to bottom, side to side, as needed to create a round crust. Roll it out so it is at least 1 " in diameter bigger than pie plate. For bottom crust, place rolling pin at bottom of circle, lift up edge of dough and gently roll up circle around rolling pin. Place rolling pin of dough above top of pie plate, and gently unroll dough over pie plate to the bottom, centering the circle. Fill with pie recipe, or if making single crust pie, follow recipe directions. For top crust, gently fold circle of dough in half, then again in quarters. With sharp knife, make 2 or 3 short slices along edges of folds. Move crust, still folded, to filled pie. Place on one quarter of pie and carefully unfold top crust to cover. If you wish to make a more artistic design, like a simple apple or leaf, or a word, like "DAD", while top crust is still a flat circle, take sharp knife and make design in center of crust. Do not make completely connected figures or they will be left behind when you lift up the crust. Do not get too close to edges. Roll up crust with rolling pin as with bottom crust, and place carefully on filled pie, centering design if needed. Trim top and bottom crust, if needed, to 1/2" overhanging pie plate. Turn under both crusts together and seal with a pinch and twist around the edge, a pressed fork around the edge, or sealing the dough by pushing the index finger on one side of the edge of dough, into the space between the thumb and index finger of the other hand, on the other side of the edge of dough, moving around the pie to make a wavy patterned edge. Bake according to pie directions.

Pinata Soup

2008-11-13T11:09:00.001-07:00

This is one of my favorite soups. I love the crunch of the tortilla chips in the flavorful broth, and gooey cheese. Mmmmm.

1 lb. hamburger (or diced chicken breast)
1 med. onion, chopped
1 clove garlic, minced
1 (4-oz.) can green chiles, diced
1/4 c. fresh snipped cilantro
2 T. salt
1 tsp. cocoa powder
1 tsp. peanut butter
1/2 tsp. chili powder
1/4 tsp. cumin
1/4 tsp. pepper
3 c. water
2 (14-oz.) cans chopped tomatoes in juice
1 (14-oz.) can black beans, drained and rinsed
tortilla chips
1 1/2 c. cheddar cheese, grated

Brown hamburger with onion and garlic in a large soup pot over med-hi. Add chiles, cilantro, cocoa, peanut butter, cumin, chili powder, salt, and pepper. Stir lightly for 1 minute. Add water, tomatoes, and beans. Simmer for 20 minutes. Ladle soup over tortilla chips in bottom of bowl, and garnish with cheddar cheese.

Pumpkin Turkey Soup With Wild Rice

2008-11-13T11:04:00.001-07:00

Everyone should be famous for at least one recipe. This is one of mine. It's great for leftover turkey at Thanksgiving.

4 c. chicken or turkey stock
2 c. water
1 c. cream or whole milk
1 (24-oz.) can pumpkin
6 T. brown sugar
2 tsp. ground cumin
2 tsp. salt
1 tsp. chili powder
1/4 tsp. nutmeg
3 c. cooked turkey or chicken breast, diced
2 c. cooked wild rice
1 can green chiles, diced
1 1/2 c. cheddar cheese, grated

Bring stock, water, and cream to a boil. Whisk in pumpkin, sugar, cumin, salt, chili powder, and nutmeg. Reduce heat and simmer until soup thickens. For a light soup or first course, serve at this stage, garnished with cheddar cheese. For a heartier soup, continue: Add turkey, wild rice, chiles and heat through. Serve garnished with cheddar cheese.

Apple Cake

2008-10-27T07:49:00.002-06:00

This cake is one of my favorites for Fall. The sweet chunks of apples tucked into the moist cake, topped with a crispy cinnamon crust... perfect. Serve with chilled, lightly sweetened whipped cream, if you wish, but it isn't a requirement.

2 eggs
2 c. sugar
1/4 c. applesauce
1/4 c. oil
4 c. apples, cored, peeled, and chopped
*1/2 c. walnuts, chopped
2 c. flour
2 tsp. cinnamon
2 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
1/2 c. sugar
1 tsp. cinnamon

Heat oven to 350°. Grease a 9 x 13" cake pan. Mix together eggs, sugar, applesauce, and oil. Add apples and nuts. In a separate bowl, mix together flour, cinnamon, baking soda, and salt. Add to apple mixture and blend. Stir in vanilla. Pour into cake pan. Combine sugar and cinnamon and sprinkle evenly over batter. Bake for 40 minutes, when toothpick inserted in center comes out clean.

Chicken Fajita Burritos

2008-10-27T07:44:00.003-06:00

Fajitas. Need I say more? We have a Mexico trip coming up. It's on my mind...

3 chicken breasts, boneless, skinless
1 sm. lime, juiced
1 T. oil
1 tsp. minced onion
1 tsp. cilantro, fresh, snipped
1 tsp. sugar
1/2 tsp. chili powder
dash pepper
1 med. onion, sliced in thin wedges
1 green pepper, sliced in strips
*1 red pepper. sliced in strips
1 can black beans, drained and rinsed
1 can diced tomatoes, drained OR
1 tomato, cut into thin wedges
2 T. snipped cilantro
flour or corn tortillas

Slice chicken in thin strips across the grain. Mix lime juice, oil, minced onion, cilantro, sugar, chili powder, and pepper in a container for marinating. Add chicken, seal, and refrigerate for 20 minutes. Prepare vegetables as directed. Pour meat and marinade into hot saute pan over HI heat. Stir fry until meat browns and starts to caramelize. Turn heat down to MED HI. Add onion and pepper to pan and fry, stirring, until crisp tender. Add black beans, diced tomatoes, and additional cilantro. Heat through. Serve in warm tortillas with sour cream and salsa. Serves 6-8.

Huevos Rancheros (Ranch Eggs)

2008-10-27T07:36:00.003-06:00

I have loved these ever since I was a little girl. I'm not sure how old I was, but we went to a Mexican restaurant and I ordered these. I remember the Hispanic waiter looking proudly at me. I was always up for something new.

1 can refried beans
3 T. mild salsa
1/4 tsp. onion powder
1/4 tsp. salt
pinch sugar
4 eggs
4 tostada shells, or tostada-size tortillas
1/2 c. shredded cheddar cheese
salsa
sour cream

If using soft, tostada-size tortillas, fry tortillas in a little oil until crisp. Set aside. In saute pan, gently mix beans, salsa, onion powder, salt, and sugar, over med-hi heat. Add a little water if thick. Make 4 "spaces" in the beans with a spoon, and break an egg in each hole. Sprinkle each egg with cheese. Cover and turn down heat to med-lo. Cook until eggs are done as desired (soft, medium, hard). With large spoon or spatula, lift section of beans and egg and slide onto tostada shell. Top with salsa and sour cream, if desired, and serve with fresh fruit.

Bean & Cheese Enchiladas With Red Sauce

2008-10-27T07:29:00.005-06:00

The authentic red sauce makes these enchiladas extraordinary. We also use the red sauce on quick burritos, and chicken wings. Ay caramba!

1 (28-oz.) can dices tomatoes
3 T. flour
1 c. water
1-2 T. chili powder
2 tsp. sugar
1 tsp. salt
1/2 tsp. onion powder
1/2 tsp. cocoa powder *use for a richer flavor, omit for fresher flavor
1/4 tsp. cumin
1/8 tsp. garlic powder
*1 tsp. fresh snipped cilantro

In blender or food processor, blend tomatoes and flour until smooth. Pour into medium saucepan. Add water, chili powder, sugar, salt, onion powder, cocoa powder, cumin, garlic powder, and cilantro. Bring to simmer, stirring constantly, until desired consistency. Remove from heat.

1 onion. finely diced
1 can refried beans
2 c. jack or Colby jack cheese, shredded
12 flour tortillas, OR
1 pkg. corn tortillas

Heat oven to 350°. Grease a 9 x 13 baking dish. Pour 1/2 cup red sauce into dish and coat bottom. In assembly-line fashion, place tortillas, beans, red sauce, onions, cheese, then pan in order on workspace. Place a tortilla on a plate, spread a spoonfull of beans down the center of tortilla (can work right from can), ladle some red sauce on beans, sprinkle with onions, then cheese, roll up tortilla, and place in baking dish. Continue until baking dish is full, or tortillas are gone. Take remaining red sauce and spread over top of enchiladas. Cover with foil and bake for 20 minutes. Remove foil. Top with remaining cheese, and bake for 5 more minutes. Serve with sour cream, Mexican CABBAGE SALAD, and salsa.

Big Bite Salad

2008-10-20T08:12:00.004-06:00

I've made this for family get-togethers for years. It's just a great salad!

1 head iceberg lettuce, torn
3 c. spinach, torn
1-2 c. mozzarella cheese, cubed
2 stalks celery, chopped
6 fresh mushrooms, sliced
6 strips bacon, fried and torn into bite-size pieces
1-2 tomatoes, chopped
2 eggs, boiled and chopped or sliced

Combine all ingredients in a large bowl. Chill.

Dressing:

1/2 c. oil
1/2 c. vinegar
3/4 c. sugar
1/4 c. minced onion
1 T. ketchup
1/4 tsp. salt
1/8 tsp. garlic
1/8 tsp. paprika

Combine dressing ingredients. Just before serving, pour over salad and toss. Serves 8-12.

Meatloaf

2008-10-20T08:06:00.002-06:00

I am indebted to my sister, Shelli Larson, for this recipe. It could be my favorite. That is saying a lot; ask anyone who knows me well. With a side of garlic mashed potatoes and buttered peas and carrots, and a bowl of home canned pears. I'm speechless.

2-3 slices bread
1/2 c. milk
2 lbs. hamburger
4 eggs
1/3 c. oatmeal
1 onion, chopped
1 T. mustard, brown or yellow
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic
1/4 tsp. sage
ketchup

Heat oven to 350°. In large mixing bowl, soak bread in milk. Add burger, eggs, oatmeal, onion, and seasonings. Mix well. Divide in 2 portions and pat into 2 loaf pans. Drizzle ketchup on top and smooth with rubber spatula. Bake 1 hour and 15 minutes.

Pumpkin Doughnuts

2008-10-20T08:01:00.003-06:00

I make these for Halloween every year. We have pizza, hot cider, and these yummies.

2 eggs
1 c. sugar
2 T. butter
1 c. canned pumpkin
1 T. lemon juice
4 1/2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. milk
oil
1 c. sugar
1/8 c. cinnamon

In a bowl, beat eggs, sugar, and butter. Add pumpkin and lemon juice. Mix well. Combine dry ingredients; add alternately with milk to pumpkin mixture until blended. Cover and chill 2 hours. Turn on lightly floured surface. Knead 5-6 times. Roll to 3/8" thick. Cut with 2 1/2" donut cutter. Heat oil in deep fryer, or wok, or 1" in heavy fry pan. Pinch off a bit of dough and gently drop into oil. If dough sizzles, it is hot enough.

Fry donuts until golden and lay on paper towels or draining rack lined with paper towels. In a large ziploc bag, mix sugar and cinnamon. Add donuts 2-3 at a time and gently shake to coat. Place on serving tray. May also frost when cooled. Makes about 2 dozen.

Savory Sweet Potato Pancakes with Bacon & Apples

2008-10-20T07:57:00.003-06:00

I had these at Elmer's restaurant a few years back and had to duplicate them first chance I got. Trust me with the sour cream and applesauce. *Sigh*

2 c. mashed potatoes
2 c. cooked yams or sweet potatoes, mashed
4 eggs
4 strips bacon, cooked and crumbled
2 T. chopped onion, green onion
1/2 tsp. salt
1/4 tsp. sugar
1/4 tsp. pepper

Mix all ingredients thoroughly. Drop pancake mixture onto very hot, oiled griddle or pan. Flip when golden brown on one side. Cook until golden brown and crisp on the edges. Serve with a dollop of sour cream and applesauce.

Cranberry Orange Scones

2008-10-09T07:43:00.003-06:00

One of the best investments I ever made was buying a breakfast cookbook called Beyond Oatmeal for my daughter for Christmas last year. I beg her to make me these tender, melt-in-your-mouth, lick your fingertips scones. She does.

2 c. flour
3 T. brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. vanilla
1/4 c. butter
1/2 c. dried cranberries
1 tsp. orange zest
1 egg yolk. beaten
1 c. sour cream

In large mixing bowl, combine flour, brown sugar, baking powder, baking soda, salt, and vanilla. Cut in butter until mixture is crumbly. Add cranberries and orange peel, tossing to coat. Gently make a depression in the center; set aside.

In small mixing bowl, combine egg yolk and sour cream. Do not overmix. Pour into depression in dry mixture. Using a slicing motion with a fork, stir all until combined (mixture may seem dry). Turn dough onto lightly floured surface. Knead dough 10 - 12 times until smooth. Pat and roll dough into a 7" circle, leaving center of circle thicker. Cut into 12 wedges. Arrange wedges, 1" apart. on cookie sheet. Bake at 400° for 10-12 minutes, or until golden brown. Cool for 10 minutes.

Orange Glaze

1 c. powdered sugar
1 T. orange juice
1/4 tsp. vanilla

In small mixing bowl, whisk together powdered sugar, orange juice, and vanilla. Add more orange juice, 1 tsp. at a time, until desired consistency is reached. Drizzle over warm scones and serve.

Ham & Bean Soup

2008-10-09T07:37:00.003-06:00

I love dump-and-leave dinners. This soup assembles fast, and you only have to come back to it a couple of times before you get to eat it. And that is the best part, of course.

6 c. water
1 can black beans, rinsed and drained
1 can red beans, rinsed and drained
1 can corn, drained
1 ham bone with meat
2 cloves garlic, minced
1/2 tsp. thyme
1/4 tsp. oregano
1/8 tsp. rosemary
1-3 dashes Tabasco sauce
1 onion, chopped
3 stalks celery, chopped
2 c. carrots, chopped
2 potatoes, chopped, skins on
2 tsp. salt
1 T. sugar
pepper

Heat water and ham bone to boiling. Cover, reduce heat to MED LO. Simmer for one hour. Add garlic, herbs, Tabasco, onion, celery, carrots, potatoes, and corn. Cover. Simmer one hour. Remove ham bone to plate. Trim ham from bone, discard bone, and add meat back to pot in bite-size pieces. Add salt and sugar to taste. Sprinkle with pepper and serve.

Jambalaya

2008-10-09T07:30:00.003-06:00

I tweaked this from my trusty Betty Crocker Cookbook. She and I go way back. A one-dish meal so full of flavor it will become a favorite fast!

6 chicken thighs
2 c. water
1 1/2 tsp. salt
1 tsp. sugar
1/4 tsp. pepper
12 MSG free breakfast sausage links
1 1/2 c. uncooked rice
1/2 tsp. thyme
1/4 tsp. paprika
1 med. onion, chopped
2 cloves garlic, minced
1 lg. can diced tomatoes, undrained

Remove skin from chicken, if desired. Place chicken, water, salt, and pepper in large fry pan with lid or Dutch oven. Heat to boiling and cover. Reduce heat to MED and simmer for 20 minutes. Meanwhile, in saute pan over HI heat, cook sausage links in 1/4" water, turning. As water boils down, sausages will begin to brown. Turn heat down and cook until browned on all sides. Add sausage to chicken. Add 1/2 cup water to sausage pan stir to loosen drippings. Pour over chicken. Add rice to spaces in between chicken pieces. Sprinkle thyme and paprika over chicken. Add onion, garlic, and can of tomatoes and juice. Gently tuck rice, onions, garlic, and tomatoes into broth. Heat to boiling and cover. Reduce heat to MED. Simmer until chicken juices run clear when pierced with a fork and rice is tender, about 30 -40 minutes.

Pumpkin Cake

2008-10-09T07:22:00.003-06:00

Moist and delicious. This cake tastes like Fall.

3 c. flour
2 c. sugar
2 1/4 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/2 tsp. nutmeg

Mix dry ingredients in large mixing bowl. Using the back of a 1 cup measuring cup, make three indentations in dry ingredients. In each hole place the following ingredients:

One hole:
1/4 c. unsulphered molasses
1/4 c. applesauce

2nd hole:
1/4 c. oil
2 T. vinegar

3rd hole:
1 15 oz. can pumpkin

Pour over all:
1 1/2 c. water

Heat oven to 350°. Mix thoroughly with whisk and pour into 9 x 13" pan. No need to grease pan. Bake for 40-45 minutes, until toothpick inserted in center comes out clean. Frost with VANILLA CREAM FROSTING when completely cool, or serve warm with ice cream.

Oven Fried Chicken

2008-10-02T10:42:00.003-06:00

The last time I made this, I didn't make enough and I only got one piece. I pouted for 2 hours.

8-10 pieces of chicken, rinsed and skins pulled off
2 c. flour
1 1/2 T. salt
1 tsp. sugar
1/2 tsp. garlic blend seasoning
1/4 tsp. onion powder
1/8 tsp. paprika
1/8 tsp. pepper
1/4 c. butter
3 T. oil

Turn oven on to 400 degrees. Place flour and dry seasonings into large Ziplok bag. Seal and shake gently to mix. Place butter in 9 x 13" casserole dish and melt in microwave. Remove dish and add oil. Mix by tilting pan around. Set on the counter.
Place 3-4 pieces of chicken into bag, seal, and shake gently to coat. Remove pieces and lay in dish. Rotate pieces carefully to get oil on both sides. Repeat with remaining chicken.

Place in oven and bake for 1 hour, until golden brown and crackly.

Individual Omelet

2008-09-29T12:38:00.005-06:00

This is a great way for everyone to get what they want. Order up!

2 eggs
1 T. cold water
1/4 tsp. salt
dash pepper, as desired

Add any of the following:

2 T. cheese (cheddar, jack, swiss, etc.)
1 T. chopped onion, green onion
1-2 T. diced tomato, green pepper, mushrooms, crumbled bacon, anything you want!
1/4 tsp. salt
dash pepper, as desired

Whisk eggs, water, salt and pepper until frothy. Heat a medium non-stick fry pan to med-hi. Drizzle a tsp. of oil on hot pan. Slowly pour eggs into pan and quickly sprinkle desired toppings. Cover pan with same-size lid. Allow to cook one minute. Using a spatula, gently fold omelet in half. Replace lid and turn down heat to low. Allow omelet to cook 1-2 more minutes, until omelet is firm when pan is shaken and omelet is puffy. Slide onto plate and serve with salsa.

For a crowd, whisk 2 eggs and 1 T. water per person in mixing bowl, and have a variety of toppings for personalizing omelet. I have two pans going, and a heating element on HI, and one on LO, rotating pans as needed.

Chocolate Peanut Butter Bars

2008-09-26T08:26:00.006-06:00

These chewy, sweet/salty bars are my mother-in-law, Virginia Jensen's version of a Reese's Peanut Butter Cup. They usually make a good, if brief, showing at most of our gatherings.

3/4 c. butter, softened
3/4 c. peanut butter
1 1/2 c. sugar
1 1/2 c. brown sugar
2 eggs
1 1/2 tsp. vanilla
2 c. oatmeal
1 1/2 c. flour
3/4 tsp. baking soda
1/8 tsp. salt

Cream butter and peanut butter with sugars. Add eggs and vanilla; mix thoroughly. In separate bowl, mix oatmeal, flour, baking soda, and salt. Blend into creamed mixture. Press into cookie sheet. Bake at 325° for 12 minutes.

1 c. peanut butter
1 1/2-2 c. chocolate chips

Take cookie base out of oven and spread with peanut butter while still warm. Sprinkle chocolate chips evenly over top and place back in oven for 1 minute. Remove from oven and lightly spread melted chocolate chips over peanut butter with spatula. Allow to cool before cutting into 1.5" x 2.5" bars.

Coleslaw

2008-09-26T08:14:00.001-06:00

At BBQ's or alongside the catch of the day, a summer standby. Easy and cool.

1/2 (16-oz.) bag shredded cabbage
1/2 c. mayonnaise
1/2 c. sour cream
1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. pepper

Combine all ingredients in medium bowl. Serve cold. Serves 6.

Pork Chops & Pears

2008-09-26T08:07:00.005-06:00

I don't even remember where I got this recipe, but I have been making it a long time. I remember I replaced sweet potatoes with the pears. It was a good switch. Oh my goodness. My, my, my.

1/4 c. butter
2-4 pork loin chops
1/2 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 can or bottle pear halves, with juice

Rinse chops and pat dry with paper towel. Place flour, salt and pepper in a gallon size ziploc bag and shake gently to mix. Drop in pork chops and shake gently to coat . Set bag with chops aside. Melt butter in large skillet. Add 2 T. pear juice and swish. Turn heat to MED HI and place chops in butter. Brown chops for 1 1/2 minutes each side. Gently arrange pears around chops and pour remaining juice over all. Cover with lid and cook over MED heat for 30 minutes. Serve with baked or mashed potatoes, and green vegetable. Serves 2-4.

Sloppy Joes

2008-09-20T11:54:00.002-06:00

My mom made these on busy nights that called for quick and easy. Whether you are feeding a crowd, or just love the song, "Lunch-Lady Land" running through your head, these simple sandwiches are sure to please. Sloppy Joes... sloppy, Sloppy Joes, yeah.

1-2 lbs. hamburger
1 onion, chopped
3 T. flour
1/2 c. ketchup
1/2 c. water
2 T. vinegar
1 heaping T. mustard, brown or yellow
4 T. brown sugar
1/2 tsp. salt
*1/4 tsp. chipotle chile powder
*1/2 c. green bell pepper, diced
hamburger buns

Brown hamburger with onion in saute pan on MED HI. Add flour and stir well. Add ketchup, water, vinegar, mustard, brown sugar, salt, and remaining ingredients. Stir and let simmer on MED until thick. Serve on hamburger buns with a side of COLESLAW or carrot sticks. Serves 6-8.

Hot Cocoa- Family Style

2008-09-20T11:48:00.001-06:00

Enough for the whole family! Get this going before the kids are up, and you will be hailed Queen.

2 c. sugar
12 T. cocoa powder
1/2 tsp. salt
6 c. water
4 c. milk (or rice milk, if needed)
2 tsp. vanilla

In pot, blend sugar, cocoa, and salt. Slowly whisk in water and milk over HI heat. Bring just to a boil, stirring constantly, and remove from heat. Add vanilla.

Hot Cocoa- Single

2008-09-20T11:38:00.005-06:00

This is easier than you think. And the taste...ohhhhh. Mixes can't duplicate this. My daughter's friend, Laura, called it, "Amazing."

2 T. sugar
1 T. cocoa powder
1 dash salt
1 c. boiling water
1/8 tsp. vanilla
milk

* dash cinnamon, for sweet zing, OR
* dash Chinese 5 spice, for mellow warmth, OR
* dash chipotle powder, for pick-me-up heat (and great for colds, too)

Place sugar, cocoa, salt, and *optional spices, if desired, in mug. Add boiling water and stir until smooth. Add vanilla, and milk, if desired.

Roasted Red Pepper & Cheddar Dip

2008-09-20T11:28:00.003-06:00

My talented sister-in-law, Jennifer Anglesey, makes this wonderful dip and I had to have the recipe. I pull this one out several times during football season. I love it with fresh, crisp veggies!

1 (8-oz.) cream cheese
2 c. cheddar cheese, grated
1/2 c. roasted red pepper
1/4 tsp. salt
1/4 tsp. sugar
pinch garlic powder
pinch onion powder

Combine all ingredients in a food processor or blender until smooth. Turn out to a serving bowl and serve with crackers, chips, breadsticks, pretzels, or fresh vegetables. Also great with apple and pear slices and grapes.

Fry Bread

2008-09-18T09:36:00.013-06:00

My Mom would make this for Family Night treat, or really, whenever the mood struck. We would just eat them as they came out of the fry pan. I love them dripping with butter and honey. Lip-smacking. Have a napkin.

4 c. flour

4 tsp. baking powder

1 tsp. salt

1 3/4 c. milk or water

Mix dry ingredients and add liquid to make soft dough. Knead until smooth by hand or in mixer with dough hook. Place in bowl, cover with plastic wrap, and let sit 30 minutes. Heat fry pan, or wok with 1/4" oil. Test with small pinch of dough. Oil is hot enough if dough immediately starts to sizzle and puff. Take a golf ball size portion of dough and flatten with your fingers in a pinching motion, to about 3-4 " in diameter. Gently place in oil and fry until golden, turning once. Remove to paper towels. Serve with butter, honey, jam, cinnamon sugar, or powdered sugar.

American Indian Tacos

2008-09-18T09:36:00.011-06:00

Here in Cody, WY, a big, colorful Pow Wow is held on the grounds of the Buffalo Bill Historical Center. These crispy, chewy, melty meals are sold by the hundreds, maybe more. Oh, they are so good.

1 Recipe FRY BREAD, making circles of dough 6-8 inches across

1 Recipe CHILI CON CARNE (or leftovers), OR
TACO meat filling

Top with:

shredded cheese
shredded lettuce, OR
MEXICAN CABBAGE SALAD
tomato, chopped
onion, chopped
sour cream
SALSA

Creamy Potato Bake

2008-09-17T21:39:00.009-06:00

I have made this for a number of potlucks and it is gone so fast. For Scalloped Potatoes, omit ham and cheese. As if you would ever want to.

1 Recipe CREAM SAUCE

Remove from heat, and cover. Butter 9 x 13 casserole dish. Turn oven on to 400°.

5-6 potatoes, thinly sliced
1 onion, thinly sliced
1/2 lb. ham, thinly sliced and cut into bite-sized pieces
1 1/2 c. shredded cheddar cheese

As potatoes, onions, and ham are sliced, place in big mixing bowl. Mix together and pour into casserole dish. Pour cream sauce over potatoes. Cover with foil. Bake for 1 hour. Remove foil and sprinkle cheese over top. Place back in oven, uncovered, for 5 more minutes.

Cream Sauce

2008-09-17T21:39:00.003-06:00

A mild, creamy white sauce adaptable to creamed soups and casseroles. Delicious.

6 T. butter
1/2 c. flour
4 c. milk
1 1/2 tsp. salt
1 tsp. sugar
1/8 tsp. pepper

In medium saucepan, melt butter over MED-HI heat. When butter starts to bubble, whisk in flour. Keep stirring, creating a paste, for 30 seconds. Slowly whisk in milk. Stir constantly until thick and creamy. Add salt, sugar, and pepper. Remove from heat.

Chili Con Carne

2008-09-16T22:12:00.004-06:00

I love chili, and it was one of the things I missed from a can. But, I was raised on the homemade stuff, and I love this rich, deeply flavored recipe. It took years to perfect. We like ours with a dollop of sour cream... my kids laugh when I say dollop.

1 lb. ground beef
1 onion, chopped
2 stalks celery, chopped
1 green pepper, chopped
2-3 T. chili powder
1 tsp. cocoa powder
1 tsp. salt
1 tsp. sugar
1 tsp. cumin
1/2 tsp. onion powder
2 (16-oz.) cans diced or crushed tomatoes
1 (24-oz.) can black beans, drained and rinsed
1 (24-oz.) can red kidney beans, drained and rinsed
*1/8 tsp. chipotle chile powder for more heat

In soup pot over MED HI heat, cook and stir ground beef, onion, celery, green pepper until beef is browned. If desired, spoon off grease. Stir in chili powder, cocoa, salt, sugar, cumin, onion powder, and tomatoes. Bring to boil; reduce heat. Simmer, stirring occasionally, 20-30 minutes. Stir in beans and heat through. Simmer until desired consistency, longer for thicker chili. Serve with CORNBREAD.

Peach Salsa

2008-09-14T15:29:00.006-06:00

Sweet, spicy confetti on a chip! For a yummy standard salsa, just omit the peach!

2 tomatoes, diced
1 peach, diced
1 green bell pepper, diced
2 T. sweet onion, finely diced
1 T. fresh cilantro, coarsely chopped
1 T. anaheim or jalapeno chile, seeded and finely diced
1/4 t. salt
squeeze of lime or lemon juice

Prepare tomatoes, peach, peppers, cilantro, and onion. Blend gently in a small bowl. Stir in salt and lime. Serve with chips, over chicken, fish, or pork, on tacos, etc.

Candied Pecans

2008-09-12T10:50:00.001-06:00

1/2 c. brown sugar
1/4 c. butter
dash salt
1/2 c. pecan halves or pieces

Heat brown sugar, butter, and salt in small non-stick saute pan until bubbly, stirring constantly. Add pecans and stir to coat, continuing to cook for one more minute. Remove pan from heat and level out pecans on bottom of pan. Allow to cool in pan. Break up into small pieces when cool.

*Any nuts may be candied this way.

Pearberry Pecan With Grilled Chicken

2008-09-12T10:42:00.005-06:00

This party of a salad was inspired by a lunch special my daughter and I tried at Maxwell's, a local restaurant now quitting business. Maybe they should have put it on their regular menu. It is mouth-watering.

4 boneless, skinless chicken breasts
1 T. olive oil
1 T. vinegar
1/4 tsp. salt
1/4 tsp. sugar
1/8 tsp. pepper
1/8 tsp. paprika

Mix oil, vinegar, salt, sugar, pepper, and paprika. Pour and rub on chicken. Grill until no longer pink in center. Keep warm in foil.

1 Recipe CANDIED PECANS

2 c. baby spinach
2 c. mixed greens, spring mix, etc.
2 firm pears, cored and diced
1 c. red or green seedless grapes
1/3 c. dried cranberries
1/4 c. bleu, gorgonzola, or feta cheese crumbles
2 slices bacon, fried and crumbled

Mix greens in large salad bowl. Add pears, grapes, cranberries, cheese, and bacon. Toss. Break up cooled candied pecans and sprinkle on top. Slice chicken into diagonal strips and place on salad. Serve with BLEU CHEESE, SIMPLE VINAIGRETTE, or FRUITY VINAIGRETTE dressing.

Baking Powder Biscuits

2008-09-12T09:59:00.003-06:00

My Aunt Barb handed me this recipe. I make these over rolls because 1. I never seem to plan ahead enough for yeast breads, and 2. They are SO good and filling and tender and tasty, and...well, you get the idea.

5 c. flour
3 T. + 1 tsp. baking powder
2 tsp. salt
2 T. sugar
10 T. butter
1 egg
1 1/2 c. milk or water

Heat oven to 350°. Mix flour, baking powder, salt, and sugar. Cut in butter with pastry cutter. Measure out liquid and beat one egg in to the measuring cup with fork or small whisk. Stir into dry ingredients using a large spoon and a slicing motion until moist, with a few lumps. Knead slightly, but do not over mix. Break off enough dough to form a 2" ball of dough. Pat to 1/2" thick and place on cookie sheet. May also roll out all dough and cut with a biscuit cutter or over-turned glass. Bake for 15-20 minutes, until pale golden. Makes about 15 biscuits.

Potato Soup

2008-09-12T09:47:00.003-06:00

This is a creamy, hearty soup that will satisfy your need for home cooking. Don't forget the fluffy BISCUITS on the side. Is it bad manners to dip your bread in your soup? Who cares!

6 c. water
6 potatoes, scrubbed and diced
1 onion, chopped
1 1/2 c. chopped carrots
4 stalks celery, chopped
4 slices bacon, crumbled OR
1 c. ham, diced
1 (14-oz.) can corn, drained
1/2 c. flour
2 c. milk or cream
1 T. salt
1 T. sugar
1/4 tsp. thyme
1/4 tsp. sage
1/8 tsp. pepper

Bring water to boil in large soup pot over HI heat. As water heats up, prepare vegetables and bacon. Add potatoes, onions, carrots, and celery to water. Boil until potatoes are tender, but firm, checking with a fork. Add bacon and corn. In jar or cup with lid, shake milk with flour until smooth. Stir slowly into soup and allow to thicken. Add salt, sugar, thyme, sage, and pepper. Stir and turn off heat. *For speedier preparation, substitute frozen peas and carrots for celery and carrots.

Do You Have Any Of These Symptoms?

2008-09-12T09:37:00.005-06:00

Severe headache
Nausea, diarrhea, vomitting
Irregular heartbeat, blood pressure, racing heart
Depression, mood change, bipolar, SAD
Abdominal pain, cramps, bloating, colitis, IBS
Balance problems, dizziness, seizures, mini-strokes
Tenderness in localize areas, neck, back, etc.
Sleep disorders
Blurred vision or difficulty breathing
Chronic fatigue or sleepiness
Excessive perspiring or shuddering and chills
Shortness of breath, chest pains, asthma
Swelling, pain, or numbness of hands, feet, or jaw
Pain in joints or bones
Flushing or tingling of face, chest, pressure behind eyes
Gagging reflex or difficulty swallowing
Hyperactivity, behavioral problems
Chronic post-nasal drip
Skin rash, itching, hives
Bloated face, dark circles under strained eyes
Extreme thirst or dry mouth
Difficulty concentrating and poor memory
Slowed speech
Chronic bronchitis symptoms, allergy reactions, dry cough, hoarseness or sore throat
Heavy, weak feeling in arms or legs
Irritable bowel or colitis
Anxiety attacks, rage, panic attacks
Neurological disorders such as Alzheimer’s, fibromyalgia, MS, Parkinson’s
ADD, ADHD, Rage disorder
Weight problems, obesity, hypoglycemia

I had 10 of these symptoms. I don’t anymore. Unless I get some MSG. And I know when I do.

This is a list from my mom’s website, msgmyth.com.

Additive Avoidance Tips

2008-09-12T08:30:00.005-06:00

This blog is about avoiding additives, vs. complete elimination. It is nearly impossible to find every food item without some additives. In these cases, finding the best brand containing the fewest additives is the goal. This is where becoming a “label reader” will guide you to the best choice. Here are some tips to help you along.

- Familiarize yourself with names of additives and read labels. Print out the list of additives names and keep it in your wallet for shopping.

- The fewer the ingredients listed, the better. And, the farther down they are on the list, the less amount is used.

- Use whole milk, real sour cream, butter. Low fat, no fat, and diet foods and beverages contain mass amounts of additives to try to replace the flavor and texture that is lost. I worried about our weight with these changes, but I quickly saw that the switch only improved our metabolism. I don't give it a second thought. I am just so glad to taste the good stuff, and use everything in moderation.

- Beware of sulfites: meta-bisulfites, sodium bisulfite, etc. These are added to foods that discolor quickly, like frozen potatoes, canned white beans, dried fruit, seafood, white grape and apple juices. They can cause terrible stomach problems very quickly for those who are sensitive. Be very careful with restaurant shrimp. I ask every time if their shrimp is treated with sulfites. Ask about seafood at the grocer's butcher counter. It is usually possible to find a brand of shrimp frozen with only salt water. Again, read labels.

- Look for canned tuna, salmon, and chicken in water and salt only. No broth or “protein”. Starkist Gourmet Choice Solid Light Tuna Filet (in water or olive oil), Safeway Select Tongol Tuna, or Kirkland brands are good.

- Look for additive-free convenience. Some examples: Paradise Valley All Natural Creamy Mashed Potatoes (Costco), Health Valley canned soups (still read label), Kirkland canned tuna, salmon, and chicken (Costco), McCormack Parsley Patch garlic seasoning blend (Costco), organic salad dressings (read labels), bagged salads, coleslaw shreds, Kozy Shak puddings (great for quick cream pies), Glen Muir tomato products, Safeway Select brand (read labels), Albertson’s Wild Harvest Organic Pasta sauces and boxed cereal, Pacific Foods boxed Chicken Broth and Tomato soup, Herdez Salsas, frozen vegetables for quick soups, casseroles, stirfry.

- Avoid “solution” and “extra tender” meats in the meat and frozen department. Look for “minimally processed”, and “all natural” labels. I buy Cook's brand ham and rinse it well. Safeway Select also has an "All Natural" ham that is good.

- Tortillas and baked goods, bread can be made with L-Cysteine, or dough conditioners. Some good brands: Guerreros, Mission, and Kirkland (Costco).

- When seasoning dishes, add sugar along with the salt, about a 1-2 ratio. These two work together in bringing out optimum flavors, and actually reduce the amount of salt you might use otherwise.

- Avoid canned soups in general. Read labels.

- Avoid flavored chips, potato or corn tortilla. Some Kettle Chips are okay, but again, read the labels. Plain old salted original can be flavored up with my recipes for BBQ and Nacho seasonings for chips.

- I read once that color is nutrition. The more color variance in your meal, the more nutritionally balanced it will be. Think about a simple plate (and one of my favorite meals) of browned meatloaf with red glazed ketchup, green peas and orange carrots, and golden garlic mashed potatoes. Throw in some berry cobbler for dessert and you’ve got a rainbow! It is also helpful in filling out a menu. Ask yourself, “What colors am I missing?” Of course, you don’t have to use every color in every meal, but the idea is to have a variety.

- As a busy mom, I have made compromises. I am not supermom. I buy bread, white and wheat, and 100% juice boxes for school lunches. I buy cereal for our busy mornings, but I avoid corn syrup and artificial flavors and colors. I buy ketchup, mustard, and mayo, checking labels for the “cleanest” product. I buy occasional packages of Foster Farms or Jennie-O chicken hotdogs, or Falls Brand Wieners for a special treat, and Bush’s Original Baked Beans for those nights on the go. These are my personal compromises, so I may keep my sanity, and my family’s additive levels minimal.

- I do not take vitamin supplements, use diet shakes and bars, Instant breakfasts, or supplemental beverages. These are loaded with additives and fillers, binders, and gelatin. We get what we need from the good whole foods we eat, and enriched breads, pastas, and cereals.

- Most people, when considering this way of eating and cooking, are concerned about the cost. It is understandably assumed that this will be more expensive. Walk into a whole foods store and things are expensive. But I am not suggesting you buy everything at a whole foods store, all organic, all natural. There are many, many items full of additives in a whole foods store (textured vegetable protein, anyone?). I ask you to consider the expense of prepared foods. When your pantry is stocked with the basics (see Pantry Suggestions) for additive avoidance cooking, you are using basic, inexpensive food items that many times are more cost effective than their additive-filled counterparts. Other than the expense of replacing the old brands with the new, I have seen no increase in expense in our budget. In fact, without having to rely on pre-packaged, frozen, or boxed meals, I don't go to the store as often. I use what I have to make something from scratch, or close to it. Yes, a few items will be more expensive (real butter, cane sugar), but I am saving in other areas, and the difference is minimal. Really.

Pork Chops & Rice

2008-09-11T16:10:00.003-06:00

I remember smelling this dish when I got home from after-school activities and just loving my mom. (sigh) I feel 10 years old.

3 c. rice (white, wild, or a mix of both)
2 tsp. salt
1 tsp. sugar
1 tsp. garlic herb blend OR:
1/4 tsp. paprika
1/4 tsp. thyme
1/8 tsp. sage
1/8 tsp. pepper

1 onion, chopped
2 stalks celery, chopped
4 lbs. pork chops (or chicken pieces, skinned)
2 c. chicken broth
2 c. water

Turn oven on to 400°. Pour rice evenly into a 9 x 13" casserole dish. Sprinkle salt, sugar, paprika, garlic blend, thyme, sage, and pepper over rice. Sprinkle onion and celery evenly over rice. With a spoon, gently stir to mix a bit. Place pork chops or chicken in a layer on rice and pour broth and water over all. Cover with foil and place in oven for one hour. Remove foil and continue to bake until juices are clear when thickest part of meat is cut with a knife.

Peach Cobbler

2008-09-11T15:54:00.004-06:00

Every year we go get a truckload of peaches and pears from an orchard in Idaho. Every year I can 5-6 boxes of peaches (scratch that, we eat a box). This is about the next best thing to just biting into one of those juicy, sweet Elbertas. And, we can eat this all year round.

4-6 c. peaches, sliced (fresh or canned in water or juice, drained)
1 T. lemon juice
1/2 c. sugar
2 T. flour
1/2 tsp. cinnamon

Heat oven to 400°. In medium mixing bowl, mix peaches and lemon juice. In small bowl, combine sugar, flour, and cinnamon. Stir into fruit. Pour fruit into buttered 9 x 13" baking dish.

Topping:

2 c. flour
2 T. sugar
3 tsp. baking powder
1 tsp. salt
6 T. shortening
1 c. milk
more sugar

In medium bowl, mix flour, sugar, baking powder, and salt. Cut shortening into flour until crumbly. Stir in milk. Drop dough by large spoonfuls evenly over fruit. Sprinkle generously with sugar. Bake 30 minutes, until cobbler is golden brown and bubbly. Serve warm with vanilla ice cream.

Home-Made Tortillas

2008-09-11T09:59:00.003-06:00

These are so much better than packaged. They are extra work, but if I have the time, it is worth it. They are soft and thick, and the perfect warm wrap for your taco filling. Delicioso.

3c. flour
1 tsp. salt
1/2 tsp. baking powder
1 c. water
1/3 c. oil

Mix flour, salt, and baking powder in a large mixing bowl. Make a well in the middle of flour and add water and oil. With clean hands, mix and knead until well blended. Form dough into apricot-sized balls, cover with plastic wrap in bowl, and let sit for 10 minutes. Heat fry pan or griddle to MED HI.
Roll each ball of dough out on clean counter sprinkled with flour. Roll in a very thin circle and place immediately on hot, ungreased pan. Cook about 30-40 seconds on each side. Makes about 10-14 tortillas.

Tacos & Tostadas

2008-09-11T09:45:00.003-06:00

When I first started cooking this way, I was startled by a thought. "How in the world do you make taco meat without the little packet of taco mix?!" Then I calmed myself down, studied the ingredients on the packet, went to work, adding this and that, tasting along the way, and ole'.

1 lb. ground beef, pork, or chicken
1 onion, chopped
1 1/2 T. chili powder
1 1/2 tsp. salt
1 1/2 tsp. sugar
1/2 tsp. cumin
1/2 tsp. onion powder
1/2 tsp. cocoa powder (trust me)
1/4 c. water
1 can black beans, drained and rinsed
*1 can corn, drained

In frying pan, brown ground beef and onions. Add chili powder, salt, sugar, cumin, onion powder, and cocoa. Mix well over MED heat. Add water, black beans, and corn, if desired. Simmer until beans are warmed through and water has cooked down.

Assembly:

18 count hard taco shells, OR
1 pkg. fajita size flour tortillas, OR
1 pkg. tostada shells, OR
HOME-MADE TORTILLAS
2 c. jack or Colby jack cheese, shredded
1 c. tomatoes, diced
1 recipe MEXICAN CABBAGE SALAD, or
1/2 head lettuce, shredded
1/2 onion, finely diced
1/2 green bell pepper, finely diced
sour cream
salsa

Tacos: Spoon filling into warmed taco shells, or down center of flour tortillas for soft tacos. Add desired toppings. For soft taco, fold up bottom of tortilla over end of filling, fold over sides, keeping bottom tucked.

Tostadas: Heat oven to 300°. Spread filling on tostada shell to edges. Top with cheese. Place on cookie sheet. Repeat to fill cookie sheet. Place in oven for 5 minutes, or until cheese is melted. Pile on toppings as desired.

Red Curry Chicken & Steamed Rice

2008-09-09T08:36:00.003-06:00

This recipe is my version of a favorite dish served at Shiki, a Japanese restaurant here in Cody, WY. It is so pretty and so full of flavor. To lighten up on the heat, use half yellow curry powder, half red. The kids love it!

3 skinless, boneless chicken breasts, sliced in strips
salt
sugar
1 T. oil
1 lg. onion, sliced in strips
1 red bell pepper, sliced in strips
1/2 c. unsweetened, unsulphered coconut flakes
2 c. chicken broth
1 c. water
1/3 c. flour
1 T. red curry powder
3/4 T. salt
2 T. + 1 tsp. sugar
1/2 c. milk

Get rice started, following instructions below, or using a rice cooker. Add oil to hot pan or wok. Sprinkle chicken with salt and sugar. Add to pan and fry over HI heat until golden edges. Add onion slices, pepper strips, and coconut flakes. Stir fry until onion starts to become translucent. Add broth to chicken. In a shaker bottle or mason jar with lid, shake together water and flour, to blend until smooth. Slowly stir flour mixture into chicken. Add curry powder, salt, and sugar. Stir gently until thick and smooth. Remove from heat. Stir in milk. Serve in bowls or on plates, ladled over rice. Sprinkle a little coconut over the top, if desired.

Steamed Rice
6 c. water
3 c. rice

Add water and rice to large pot. Place over HI heat and bring to boil. As boiling begins, cover and reduce heat to MED. Boil for 5 minutes, then turn off heat. Rice is ready when all liquid has been absorbed. Leave covered. Fluff with fork before serving.

Quick Cornbread

2008-09-09T08:25:00.002-06:00

This cornbread is fast, moist, and as good as a side to chili and stew as it is under strawberries and whipped cream for shortcake. Often, I will take a good, basic recipe, and branch it out. This is an offshoot of CHOCOLATE MAGIC CAKE. Serve with butter and honey, if you think it needs it!

2 c. flour
1 1/2 c. cornmeal
1 1/4 c. sugar
2 tsp. baking soda
1 tsp. salt
3/4 c. oil, OR
1/2 c. oil + 1/4 c. applesauce
2 c. water
1 T. vinegar
1 egg

In large bowl, blend flour, cornmeal, sugar, baking soda, and salt. Add oil, applesauce, water, vinegar, and egg. Mix well. Pour in greased 9 x 13 pan. Bake at 350° for 34-40 minutes, until toothpick inserted in center comes out clean.

Buffalo, NY Chicken Wings

2008-09-09T08:13:00.004-06:00

My mom grew up in a suburb of Buffalo, NY. Some people think "buffalo wings" is just a clever play on words (ie. buffalo don't have wings), but actually, the recipe for these tangy, spicy little numbers originated in that area of our United States. These are easy, lip-smacking, messy morsels. The blue cheese and celery are a cooling factor. AUTHENTIC, baby.

3-4 lbs. frozen chicken wings, solution-free, washed

Heat oven to 400°. Oil a large edged cookie sheet, or 2 9 x 13 baking dishes. Add chicken to pans in single layer. Turn pieces to coat with oil. Bake for 50-60 minutes, until golden brown and crispy. *May also use deep fryer according to manufacturer's instructions.

Wing Sauce
1/4 c. water
5 T. ketchup
4 T. butter
3 T. cider vinegar or fresh lemon juice
1 T. mustard
1/2 tsp. salt
1/2 tsp. sugar
1/2 tsp. cayenne pepper
1/4 tsp. garlic powder
1/8 tsp. pepper
2-5 dashes Tabasco

In a large pot over MED heat, whisk water, ketchup, butter, vinegar, mustard, salt, sugar, cayenne, garlic, and pepper. When thoroughly blended, taste and add Tabasco until desired heat is reached.
Add chicken pieces to sauce in pot. Place lid on pot and, holding lid in place, carefully shake pot to coat chicken. Serve immediately, or transfer to warming dish. Serve with BLUE CHEESE dressing and celery sticks.

German Pancake

2008-09-09T08:06:00.003-06:00

Laurel (Banner) Orr was my best friend in high school. I practically lived at her house on the weekends and in the summer. This recipe always reminds me of her mom's big country kitchen and the messes we would make. Oh my gosh, we were silly.

1/4 c. butter
9 eggs
1 1/2 c. milk
1 1/2 c. flour
3 tsp. sugar
1/4 tsp. salt
1 lemon, juiced
4 T. powdered sugar

In 9 x 13 baking dish, melt butter. Beat milk, eggs, flour, sugar, and salt together with whisk, mixer, or in blender. Pour batter into dish. Bake in 475° oven for 18 minutes, or until pancake is firm in center. Pancake will puff. Remove from oven. Sprinkle with juice of lemon. Tap powdered sugar through a sifter or sieve and sprinkle liberally over pancake. Serve with maple SYRUP. Serves 8. Cinnamon Sugar may be substituted for powdered sugar.

Chocolate Frosting

2008-09-03T21:52:00.002-06:00

My Mother-in-law, Virginia Jensen, makes this smooth frosting. Its good. Really good. Save some for the cake.

1/3 c. butter, melted
3 T. cocoa powder
1/4 c. milk
3 1/2 c. powdered sugar
1 tsp. vanilla

With mixer, beat cocoa into butter. Add milk and powdered sugar. Add vanilla. Beat until smooth and spreadable.

Chocolate Magic Cake

2008-09-03T21:43:00.004-06:00

This cake is my old reliable. Moist and rich and chocolatey.

3 c. flour
2 c. sugar
8 T. cocoa
2 tsp. baking soda
1 tsp. salt

Mix dry ingredients in large bowl. With the back of a 1 cup measuring cup, make 3 indentations.

In one hole add:
2 T. vinegar
1/4 oil

In 2nd hole, add:
1/2 c. applesauce

In 3rd hole, add:
1 T. vanilla

Pour over all:
2 c. water

Heat oven to 350°. Whisk all ingredients together thoroughly. Pour into ungreased 9 x 13" cake pan. *May sprinkle 2 c. chocolate chips over top. Bake 1 hour, until toothpick inserted in center comes out clean. Cool completely and frost or serve warm with ice cream.

New York Grilled Chicken

2008-09-03T21:35:00.005-06:00

Every time we would visit my Mom's family in New York, my Aunt Barb would put on a big BBQ with this chicken as the focal point. I get raves whenever I serve it. It disappears!

1 egg
1/2 c. oil
1 c. cider vinegar OR
1 c. lemon juice, fresh squeezed OR
1/2 c. of each
2 T. salt
1 tsp. sugar
*1/4 tsp. thyme, fresh or dried
*1/4 tsp. sage, fresh or dried
*1/4 tsp. marjoram, fresh or dried
1/4 tsp. pepper
2 cut up fryer chickens OR
8-10 lbs. chicken pieces (legs, thighs, breast)

In large container suitable for marinating, beat egg with whisk or fork. Add oil and beat again. Egg mixture will thicken. Add vinegar, salt, sugar, thyme, sage, marjoram, and pepper. Blend well. Add chicken pieces to coat. Seal container and refrigerate. Marinate at least 30 minutes to overnight. Grill chicken, turning occasionally, until juices run clear.

*For an East Indian flavor, substitute 1 T. fresh chopped mint , 1 clove minced garlic, and 2 T. plain yogurt for thyme, sage, and marjoram.

Sour Cream Enchiladas Casserole

2008-09-03T21:24:00.004-06:00

We don't do Cream of Mushroom soup... big no no in Additive Avoidance cooking. This was what I came up with to compensate. It OVERcompensates. SO yummy and creamy.

4 boneless, skinless chicken breasts
4 T. butter
2 lg. mushrooms, finely diced
2 c. milk
1/3 c. flour
3 tsp. salt
1 tsp. sugar
1/2 tsp. onion powder
1 pt. sour cream

Turn oven on to 350°. Wrap chicken breasts in foil "pouch", sealing edges, and roast for 45 minutes. Remove and allow to cool. Meanwhile, saute mushrooms in butter over MED HI heat in medium saucepan. In a shaker or mason jar with lid, shake flour and milk until smooth. Add slowly to mushrooms, stirring constantly until thick and bubbly. Turn down heat and stir in salt, sugar, and sour cream. Cover and set cream sauce aside.

2 (7-oz.) cans Herdez Salsa Verde, or diced green chiles
1 med. onion, chopped finely
1 (2.25-oz.) can chopped olives
8-10 flour tortillas
1 lb. colby-jack cheese, grated

In a large mixing bowl, shred chicken breasts into bite-size strips with hands. Add salsa verde or chiles, onion, and olives. Pour cream sauce over and gently mix with large spoon. In a buttered 9 x 13 casserole dish, layer 1/2 tortillas, tearing to fit, 1/2 chicken mixture, and 1/2 cheese. Repeat layers once more. Cover and bake at 350° for 30 minutes.

Welcome!

2008-09-03T11:34:00.005-06:00

I am so excited about this blog! I have spent the last 2 years compiling favorite recipes, formulating new ones, and remaking them with a notebook and measuring spoons, trying to get them out of my head and down on paper. Then, 3 days ago, I made the decision to create this blog, so anyone can enjoy them, and maybe discover the benefits of Additive Avoidance eating.
I can't get the recipes on here fast enough. I have so many recipes I would like to share. I do have them all on a recipe program, but it takes about 10 minutes each to transfer them here, so I will be adding a few any chance I get. I will also be adding cooking tips and additive avoidance pointers. As I build up the recipe entries, just know that every time you check here, there will be something new to try! I was going to wait until I had more of a library, but I can't wait to start sharing! Please note that most of these are my own recipes, or my version of a favorite. If the recipes are from some other source, I give full credit in the notes with the recipe. Also, since I haven't been taking pictures of my food the last 2 years, I will be adding pictures to recipes as I go along, and keeping the camera in the kitchen. After all, I make these dishes, too! Eat and feel better!

Fruity Vinaigrette

2008-09-03T11:24:00.002-06:00

I threw this together at my sister-in-law, Erica Jensen's house. I had brought the Strawberry Feta Salad, but had forgotten the store-bought raspberry dressing at home. She had a lot of confidence in me and offered some of her freshly sliced strawberries she was using for the dessert later. "I bet you could make something like it", she encouraged. I am so glad she did. This stuff is addictive.

1/2 c. vinegar
1/2 c. fresh orange juice, or pureed strawberries, raspberries, or any berry
1/4 c. olive oil
1/4 c. sugar
1/2 tsp. salt
1/8 tsp. onion powder

Blend or shake all ingredients together. Keep refrigerated.

Strawberry Feta Salad

2008-09-03T11:13:00.003-06:00

My sweet friend, Bobbi Moss, makes this wonderful salad and everyone goes gaga... lots of moans and eyerolls. Bobbi just had a baby girl yesterday, 9/2/08, so congratulations, Moss Family and baby Reagan Bonnie!

3 c. baby spinach
3 c. mixed greens
1 c. finely diced strawberries
1 c. finely diced celery
2 T. finely diced red onion
1/2 c. CANDIED PECANS or slivered almonds
2 T. crumbled feta

Assemble just before serving. In large salad bowl, gently toss spinach, greens, strawberries, celery, and onion. Sprinkle nuts and feta over top and serve with strawberry FRUITY VINAIGRETTE.

Shepherd's Pie

2008-09-03T10:30:00.004-06:00

This is a family favorite, literally hailed with shouts of "Hooray" as the smell is recognized. It is a very good, savory smell. MMmmmmm.

1-2 lbs. hamburger
1 onion, chopped
1 tsp. salt
1 tsp. sugar
1/4 tsp. thyme
1/4 tsp. sage
1/8 tsp. black pepper
1/8 tsp. garlic powder
1/8 tsp. onion powder
1 can corn, drained
1 can green beans, drained
1 can diced tomatoes
1/4 c. ketchup
1 T. mustard

In large saute pan, brown ground beef with onion. Add salt, sugar, thyme, sage,pepper, garlic, and onion. Mix well on MED heat. Add corn, green beans, tomatoes, ketchup, and mustard. Blend and heat through. Transfer beef mixture into 9 x 13 casserole dish.

Mashed Potato Topping:

4-5 med. to lg. potatoes
1/2 c. milk
1/4 c. butter
1 tsp. salt, more to taste
1/8 tsp. black pepper
1 pinch sugar
1-2 c. cheddar cheese, grated

Scrub potatoes and quarter. Boil in water with skins on. When fork-tender, drain and mash, adding milk, butter, salt, pepper, and sugar. Spoon gently onto beef mixture and spread to edges of casserole dish. Sprinkle top with cheese. Bake, uncovered, at 400°, for 10-15 mins., when cheese is melted and beef mixture is bubbly.

Fluffy Pancakes

2008-09-02T16:08:00.003-06:00

This recipe is from my mother-in-law, Virginia Jensen. They are a standard at our house for breakfast or dinner. Add 1/2 c. berries, applesauce, yogurt, or oatmeal for variety, but I love them best with half wheat flour, just like she makes. Yummy goodness in the morning.

2 c. milk
2 T. vinegar
2 T. oil
1 egg
2 tsp. baking powder
1 tsp. baking soda
1 tsp. sugar
1/2 tsp. salt
2 c. flour, all white, or 1/2 wheat

Measure milk and add vinegar. Let sit to thicken. Meanwhile, mix oil, egg, sugar, salt, and baking soda in a mixing bowl. Mix in milk. Add flour and baking powder. Mix until smooth. Add a little water if too thick. Let sit while pan or griddle is heating up. Pour about 1/3 cup batter per pancake onto hot, oiled surface. Turn with spatula when edges are light golden. Serve with butter and SYRUP.

Vanilla Poppy Seed Cake with Strawberry Cream

2008-09-02T15:58:00.003-06:00

This cake was inspired by my good friend Gnene Rineer, who was inspired by a local bakery. Maren requests this one for her birthday. Decadent and light at the same time!

3 c. flour
2 c. sugar
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. poppy seeds
3/4 c. oil
2 T. vanilla
1 c. milk
1 c. water

Heat oven to 350°. Whisk flour, sugar, baking soda, baking powder, salt, and poppy seeds in large bowl. Add oil, vanilla, milk, and water, and mix thoroughly. Pour into ungreased 9 x 13" pan and bake 40 minutes, until toothpick inserted in center comes out clean. Cool completely.

Strawberry Cream

1/2 pint whipping cream
1/2 c. powdered sugar
1 c. strawberries, finely chopped

With mixer, whip cream. As it starts to thicken, add powdered sugar. When soft peaks form and stay when spoon or beaters are lifted out of bowl, gently fold strawberries into cream. Serve cake with large dollops of strawberry cream on top, or spread top of cake with strawberry cream before slicing.

BBQ Sauce

2008-09-02T13:11:00.003-06:00

This zippy sauce is sweet, tangy, and full-bodied. The chipotle chile adds smoky heat. My mouth is watering just thinking about it.

2/3 c. ketchup
4 T. cider vinegar
2 T. molasses
1 T. mustard
1 T. brown sugar
1/4 tsp. salt
1/8 tsp. garlic powder
1/8 tsp. onion powder
*1/4-1/2 tsp. chipotle chile powder

Mix all ingredients thoroughly in a small glass bowl. Baste on grilled or broiled chicken or pork, steaks, burgers, or use as condiment and dipping sauce, or on BBQ chicken pizzas.

Lemon Chicken Pasta with Basil

2008-09-02T12:55:00.005-06:00

Some of my husband's favorite recipes are my spur of the moment, toss together, whatever is on hand concoctions. I hear him groan and say, "Write this one down." Love it.

2 T. olive oil
4 cloves garlic, crushed out of skins, coarsely chopped
2 Ibs. boneless, skinless chicken breasts, cubed
2 c. bow tie pasta, prepared al dente (firm, not soggy)
1 lemon, juiced
2 tsp. salt
1 tsp. sugar
1/2 tsp. dried basil, or
2-3 T. fresh basil, coarsely chopped
1/8 tsp. pepper
1 1/2 c. frozen or fresh broccoli florets
1/2 c. roasted red pepper, coarsely chopped
1/4 c. black olives, chopped
2 T. grated parmesan cheese

While pasta is cooking according to directions, heat large heavy saute pan over MED HI heat. Add olive oil and garlic and saute for 1 minute. Add chicken and saute until golden brown along edges. Add lemon juice, salt, sugar, basil, pepper, and broccoli, and reduce heat to MED. Saute gently. Drain pasta and place in large serving dish. When broccoli is crisp-tender, add red pepper, olives, and more olive oil if needed. Heat, gently mixing with big spoon. Pour chicken mixture over pasta in serving dish. Toss gently with pasta, sprinkle with parmesan cheese, and serve.

*Garden Version: Substitute onion, summer squash, zucchini, bell pepper, and tomato chunks for broccoli, roasted red pepper, and olives. Add tomatoes last, just before tossing with pasta.

Chicken Soup With Spaetzle

2008-09-02T12:03:00.001-06:00

Comfort Food. We have Mom’s German heritage to thank for this one. Tastes like home.

1 whole fryer chicken, washed, neck and giblets removed
6·8 c. water
1 lemon or lime, juiced
1 clove garlic, skinned and quartered
1 onion, chopped
4 lg. potatoes, diced
2-3 c. carrots, chopped
1 can corn
4-6 stalks celery, chopped
2 T. salt
1 T. sugar
1/4 tsp. pepper
1/8 tsp. thyme
1/8 tsp. sage
1/8 tsp. rosemary
1 1/2 c. raw egg noodles
OR 2 c. cooked rice
OR
SPAETZLE (german dumplings)

In large soup pot over HI heat, cover chicken with water. Add juice of lemon and garlic. Bring to boil. Reduce heat to MED, cover, and simmer for 40 minutes or until chicken is no longer pink through breast meat. Carefully remove chicken to plate and allow to cool a bit. Add onion, potatoes, carrots, corn, celery, salt, sugar, pepper, thyme, sage, and rosemary to chicken stock. If using noodles or rice, add now. Bring back to boil and simmer until potatoes are tender. Pull meat off bones of chicken in bite-size portions and add to soup. If adding spaetzle, continue to below. If not, take soup off heat and serve.

Spaetzle (I double this)
3 eggs
3T. milk
1 T. butter, melted
1/4 tsp. salt
1 1/4 c. flour
1/8 tsp. baking powder

Beat with mixer: eggs, milk, and butter. Beat in salt, flour, and baking powder until smooth and glossy. Drop by spoonfuls, sliding batter off spoon with finger, into simmering soup. Batter will puff up into little dumplings. Simmer 10 minutes.

Mexican Cabbage Salad

2008-09-02T11:45:00.001-06:00

I have eaten at enough authentic mexican restaurants to know I got this one right.

1/2 bag shredded cabbage
1 tomato, finely chopped
1/2 green bell pepper, finely chopped
1/2 lemon, squeezed
2 T. green onion, chopped
1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. pepper
In medium bowl, combine all ingredients, mixing well. May omit tomatoes and peppers. Serve as side dish, or in place of shredded lettuce for Mexican dishes such as tacos, burritos, tostados, etc. Serves 6.

Sour Cream Ranch

2008-09-02T11:30:00.001-06:00

The kids beg for this dip! Everyone does!

1 c. sour cream
1 T. milk
1/2 tsp. salt
1/4 tsp. sugar
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. fresh snipped chives, or 1/4 tsp. dried
dash paprika
pinch dill weed

Mix sour cream with milk until smooth. Add salt, sugar, garlic powder, onion powder, chives, paprika, and dill weed. Serve cold as salad dressing and dip for veggies or chips.

Pancake Syrup

2008-09-02T11:22:00.000-06:00

My dad has been making this syrup since I can remember. It is the next best thing to real maple syrup. Actually, to make expensive maple syrup stretch farther, I combine the two. Sweet and flavorful.

1 c. brown sugar
1 c. sugar
1 c. water
1/2 tsp. vanilla
1 dash salt

In saucepan, bring sugars and water to boil. Boil for 1 minute, until sugar is completely dissolved. Remove from heat and stir in vanilla and salt. Serve warm, or refrigerate. Keep refrigerated between uses. Makes 2 cups.

Sour Cream Pancakes

2008-09-02T11:00:00.001-06:00

These thin, light pancakes are my brother-in-law's secret recipe. Ssshhhhhhhh. They are delectable!

2c. milk
1 egg
2 T. oil
2 T. water
1 T. sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. sour cream
2 c. flour, OR
1 1/2 c. flour plus 1/2 c. cornmeal

Whisk together milk, oil, egg, sugar, baking soda, baking powder, and salt until frothy. Mix in flour, then sour cream, thoroughly. Batter should be fairly thin. Heat pan or griddle. Pour about 1/4 cup batter per pancake on hot, oiled surface. Turn when edges firm up. Pancakes will be very light when done.

Pantry Suggestions

2008-09-02T08:34:00.001-06:00

A sample of brands we use every day.

BAKING/COOKING
Flour, unbleached, no malted barley flour…….Hodgeson Mills, Bob’s Red Mill
Sugar…………………………………………..cane sugar, not beet sugar
Powdered sugar………………………………..cane sugar
Brown sugar……………………………………cane sugar
Salt……………………………………………..sea salt if available
Black pepper
Garlic powder………………………………….not garlic salt
Fresh garlic bulbs
Vegetable oil……………………………………canola
Olive oil
Sesame oil
Crisco
Baking soda
Baking powder
Cocoa powder…………………………………..baking cocoa, not mix, Hersheys, Ghiradelli, Ambrosia
Vanilla
Organic vinegar
SPICES/SEASONINGS
Chili powder……………………………………not taco seasoning
Cumin, ground
Thyme, Sage, Rosemary, Paprika, Dill
Chipotle powder, Ceyenne, Chinese Five Spice
Basil, Italian Seasoning Herb Blend
Garlic and Herb blend…………………………. like Mrs. Dash or Kirkland Parsley Patch
Cinnamon, Cloves, Nutmeg, Ginger
FOOD ITEMS
Jif peanut butter
Pacific Natural Foods Organic Chicken Broth….packaged in a box, or homemade broth, none other
Pacific Natural Foods Tomato Soup…………….packaged in a box
Canned tomatoes, diced, pureed, crushed………Muir Glen, organic, read labels
Refried beans……………………………………vegetarian or no-fat, check store brands, read labels
Canned beans……………………………………black, pinto, kidney, red
Canned corn, green beans
Salsa……………………………………………..Herdez, read labels
Canned tuna, salmon, chicken…………………...in water and salt, no broth or protein
Canned pumpkin………………………………...not pie mix
Unsweetened natural applesauce
Potatoes………………………………………….white, russet, gold, red
Onions
Rice……………………………………………..long grain, unprocessed white (not Minute), brown, wild
Pasta
REFRIGERATOR
Ketchup
Brown mustard
Mayonnaise……………………………………..not Miracle Whip, read labels
Tabasco
Sour cream………………………………………real, whole, Daisy, Knudsens
Whole milk, Rice Dream rice milk
Real Butter………………………………………not margarine or substitute
Lemons………………………………………….not Realemon juice
Eggs
Carrots, Celery, Bagged shredded cabbage, Lettuce
FROZEN
Peas, peas and carrots, spinach, stir-fry vegetables, turnip greens, berries, broccoli, corn

We Are What We Eat

2008-09-02T08:33:00.000-06:00

I think I can best sum up my theory about how food affects our well-being by sharing with you my simple belief that our bodies were created for this earth, and that certain plants, minerals, and animals were created to sustain our bodies. The more we tamper with these basic foods, through processing and adding man-made chemicals, the harder our bodies have to work at figuring out what to do with stuff we aren’t programmed to ingest or digest or have coursing through our systems. As we eliminate these, our bodies can relax and say, “Oh, hey! I know just what to do with that.” And so they can operate at optimum performance. Which may be why my family has not worried so much about our weight since we have made this change. Our bodies are, after all, machines. Arguably, they are our most important machines. Shouldn’t we give priority to how we fuel them?

My Reasons

2008-09-02T08:30:00.000-06:00

Why write a cookbook about Additive Avoidance Cooking? I have 3 reasons. The first reason is because raising a family while avoiding food additives is a difficult task, a tremendous undertaking. Although my Mom was determined in her efforts to improve our eating habits, my youngest brother was the only one left at home when we began. I was married 3 years, with a 2 year old and a baby on the way. We have 4 children now, ages 5-15, and through the years I have found ways to adapt our way of eating to our busy lives of school, work, sports, music lessons, dance lessons, church meetings and activities, school lunches, after-school snacks, breakfast before the bus, sleepovers, birthday parties, road-trips, and any other kind of busy that comes with raising a family. With this perspective, I hope to bring ideas specifically for those of us who may be a bit overwhelmed at the notion of making everything “from scratch”, but want to improve our quality of diet while leading busy lives.

The second reason is my friends and family have asked for my own recipes again and again. Some have shared wonderful recipes with me. Why not put them all in one spot? I use every single recipe in this book. I did not include anything that I do not love to make or eat! Some of my friends did not have the opportunity to learn basic cooking skills, so I am making the directions clear and easy to follow, as well as including a pantry list. Learning to cook is like anything else. It takes practice, the right tools, a few vocabulary terms, and determination.

The third reason for compiling this book, is that 3 or 4 years ago, my oldest child, Chelsea, “the Planner”, dramatically exclaimed, “If you don’t teach me how to make all these yummy things, I will not be able to eat anything when I go to college!” Mind you, she was 11 or 12 years old then, but I promised her I would write my recipes down for her before she left for college. I remember college and not eating well, and certainly not having very much direction in what was simple, quick, and could provide my body with the nutrition it was in such great need of. Since that promise, Chelsea has reminded me every so often, and with only 3 more years hanging delicately between now and college, I thought I better get going on making my promise good. Most of the recipes in here are for a family of 6-ish, but can be cut in half for 1-4 people, and there is nothing bad about delicious leftovers! 90% of my (and my husband’s) lunches are, happily, leftovers.