Quick & Easy Apple Cider

This morning's breakfast was delightful!!

Quick & Easy Apple Cider
Pumpkin Pancakes
Maple and Cider Syrup

Quick & Easy Apple Cider
6 cups apple cider
1/4 cup real maple syrup
2 cinnamon sticks
6 whole cloves
dash of allspice
1/2 cup orange juice
1 tbs lemon juice

Combine ingredients into a large pot. Bring to "hot." Strain out the cinnamon sticks and cloves. Serve. Yummy.

Pumpkin Pancakes

2 cups flour
2 tbs brown sugar
1 tbs baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp baking soda
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1 1/2 cups milk
1 cup canned pumpkin or mashed, cooked pumpkin
2 egg yolks
3 tbs melted margarine
2 egg whites

1. In a mixing bowl combine dry ingredients. In another bowl combine wet ingredients (except egg whites.) Combine the contents of the two bowls, it can be slightly lumpy.

2. Beat the egg whites until stiff peaks form (tips stand straight.) Gently fold into the batter leaving a few puffs of white. Do not overbeat.

3. Heat skillet and cook pancakes until golden brown.


Serve with Cider and Maple Syrup

Cider and Maple Syrup

1 cup apple cider
1 cup maple-flavored syrup

Combine in a saucepan and bring to a boil over medium heat. Simmer uncovered 15-20 minutes and serve warm.

I added a few cinamon sticks to mine to give it a kick.

Zucchini Soup

This recipe is so yummy!! I made it for the church potluck today and everyone loved it. It's from this cookbook:


1 cup chopped onions
2 tbs butter
3 cups sliced zucchini
2 cups chicken broth
1/4 tsp salt
1/8 tsp pepper
1/2 cup half-and-half cream
1 cup grated cheddar cheese
1/2 cup sour cream
4 slices bacon, cooked until crisp, then crumbled

In a large saucepan cook onions in melted butter until tender. Add sliced zucchini and chicken broth and bring to a boil. Simmer until tender (about 15 minutes). Add salt and pepper. Cool slightly. Pour mixture into blender and puree it. Stir in half-and-half cream. Return to saucepan and reheat, but do not boil. Garnish with grated cheese, sour cream, and bacon bits. Makes 6 servings.

****I doubled the recipe and omitted the bacon today. Instead of returning to the saucepan after blender-ing it, I put it in my crock pot, added the half-and-half, cheese and sour cream and let it slow cook for a few hours.

Zucchini Bread

My cousin Lori gave me this recipe years ago. YUMMY yummy yummy!!!


2 cups shredded zucchini
3 eggs
2 cups sugar
1 cup vegtable oil
3 tsp vanilla
3 cups flour
1 tsp baking soda
3 tsp cinammon
1/4 tsp nutmeg
1/2 cup nuts
2/3 cups coconut

Mix ingredients. Pour in greased bread pan. Bake at 325 degrees for 1 hour.

Fruit Dip

We had friends over for dinner last night and we pigged out on fruit and dip. I made the dip hoping Jaron would eat a lot and gain some fat on him. This idea always backfires... the adults eat all the yummy fatty goodness.

Anyway, the dip is super easy to make:

1 can marshmallow cream
1 box creame cheese
Mix in a bowl (using beaters works the best.)

Delicious!!!!

Miracle Pudding

This is for Lexi... well, Dave actually.

**Sorry for anyone who is looking for "healthy" recipes. We don't eat low-cal around here. Jaron & I can eat all day and not gain a pound. Lucky for me... frusterating for Jaron.**

Ingredients:
2 small packages chocolate instant pudding
1 (14 ounce) can sweetened condensed milk
1 large container cool whip

1. Prepare pudding according to package directions. Combine remaining ingredients with pudding and mix well. Refrigerate until chilled. Any flavor pudding may be used.

yield: 8 servings (I tend to disagree... makes a lot more)
1/8 recipe: 513 calories

I found this recipe here.

Banana Bread

This is supposedly a "high-calorie" recipe. I found it on a Cystic Fibrosis website when looking for recipes to feed Jaron that are loaded with calories so he will grow!!! I didn't write down where I found it, sorry.

Ingredients:
1/3 c. butter, melted
1/3 c. light brown sugar
3 ripe bananas, mashed
2 eggs
1 1/2 c. flour
1/4 tsp. salt
1 tsp. baking soda
1/2 c. milk
3/4 c. chopped walnuts (I'm not a fan of eating nuts in bread... but I've found that if I REALLY chop them good with my chopper (like into fine particles) I enjoy the bread much more.)

**I like to add some flaxseed and a few chocolate chips too.

1. Preheat oven to 350 degrees
2. Mix the above ingredients
3. Pour batter in greased, 8-inch bread pan
4. Bake for 1 hour. A toothpick inserted in the middle of the bread should come out clean.

Serves 8
"605 calories per serving"

Eat it with ice cream on top...mmm... yummy.

Green Bean Ceasar

I received this cookbook as a wedding present.


Everything I've made from it is incredible. So the next 2 recipes are from this book. If you would like to purchase it, click here to find it on Amazon.com. It looks like there are some pretty inexpensive copies out there and I would HIGHLY recommend it!

Green Beans Caesar
Ingredients:
2 pounds green beans, trimmed
1 cup minced green onions
1/2 cup minced celery
1 clove of garlic, minced
2 tablespoons butter
1/2 cup minced parsley
1/2 teaspoon each basil and rosemary
1 1/2 teaspoons salt

1. Cook the beans in water to cover in a saucepan for 12 minutes or until tender.
2. Saute' the green onions, celery and garlic in the butter in a skillet for 5 minutes. Add the parsley, basil, rosemary and salt. Simmer, covered, over low heat for several minutes.
3. Drain the beans and add to the skillet, mixing lightly. Cook until heated through. Garnish with cheese croutons.

Athenian Orzo

This is one of my favorite dishes. I've never tried it with the shrimp but I'm sure it would be splendid. This recipe is from the above mentiond cookbook, but I've also found it on the internet in quite a few places, such as here.

Orzo, a rice-shaped pasta, makes a delightful base for an authentically Greek combination of shrimp, tomatoes and feta. To serve as a main dish, add 1 pound Medium shrimp (30-40 per pound), peeled and deveined; and keep the liquid from the tomatoes

Ingredients:
1 1/2 teaspoons Extra-virgin olive oil
1 Small onion, chopped
4 cloves Garlic, minced
1/4 cup Dry white wine (I used apple juice tonight)
1 28-ounce Can diced tomatoes, drained, chopped
3 tablespoons Chopped fresh parsley, divided
1 tablespoon Drained capers (I usually omit these... because I forget to buy them)
1/2 teaspoon Dried oregano
1/2 teaspoon Dried basil
1/2 teaspoon Salt, or to taste
1/4 teaspoon ground pepper or to taste
Pinch of red pepper flakes to taste
1 cup Orzo
1/2 cup Crumbled feta cheese


1. Preheat oven to 450 degrees.

2. Saute' the onion and garlic in the heated olive oil in a 2 quart saucepan over medium heat for 3 1/2 minutes or until tender. Add the wine. Cook for 1 minute.

3. Stir in the tomatoes, half the parsley, capers, oregano, basil, red pepper flakes, salt and pepper. Cook until heated through.

4. Cook the orzo in boiling water with salt to taste in a saucepan for 10 minutes or until tender but still firm; drain. Combine with the tomato mixture.

5. Spoon into a baking dish. Sprinkle with the cheese and the remaining parsley. Bake for 10 minutes or until the cheese is bubbly.

Melt in your mouth sugar cookies

This recipe is from our family cookbook, submitted by my Aunt Pat and in her notes it says it's from her neighbor. These are so yummy!!! Light and fluffy... melt in your mouth delicious.

1 C White Sugar
2 Sticks margarine
2 eggs
1/3 C Milk
4 t Baking powder
1/2 t Vanilla
1/2 t Lemon
1/2 t Salt
About 4 C Flour (Enough to make a stiff dough)

Beat sugar and margarine in a bowl. Add eggs, milk, vanilla & lemon. Combine dry ingredients together. Mix dry with wet ingredients to make dough.
Roll out dough and bake at 350 degrees for 7 minutes.

Easy Raspberry Trifle

I made this for the Linger Longer on Sunday and it was a HUGE hit! It's just the recipe on the back of the Angel Food Cake box... or you can click here to find it on the Betty Crocker website.

Prep Time: 15 min
Total Time: 4 hours 17 min
Makes: 16 servings

1 box Betty Crocker® white angel food cake mix
1 1/4 cups cold water
2 cups boiling water
1 box (8-serving size) sugar-free raspberry-flavored gelatin
2 packages (10 oz each) frozen sweetened raspberries, thawed
3 containers (6 oz each) Yoplait® Original red raspberry yogurt

1. Move oven rack to lowest position (remove other racks). Heat oven to 350°F.

2. In extra-large glass or metal bowl, beat cake mix and cold water on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. Do not use fluted tube cake pan or 9-inch angel food (tube) cake pan, or batter will overflow.

3. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake.

4. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan. Tear cake into about 3/4-inch pieces.

5. Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Add raspberries. (If desired, remove several raspberries and reserve for garnish.) Refrigerate gelatin mixture about 15 minutes or until thickened but not set.

6. Layer half each of the cake pieces, gelatin mixture and yogurt in 3-quart glass bowl; repeat. Garnish with reserved raspberries. Refrigerate at least 2 hours until firm. Cover and refrigerate any remaining dessert.

Cider Wassail Recipe

This is cut & pasted from Taste of Home. Click here to go to the site and print easily.

SERVINGS: 10-12

CATEGORY: Beverages

METHOD: Other stovetop

TIME: Prep/Total Time: 30 min.

Ingredients:
2 quarts apple cider
1-1/2 cups orange juice
3/4 cup pineapple juice
1 tablespoon brown sugar
1/2 teaspoon lemon juice
2 cinnamon sticks (3 inches)
Dash ground cinnamon
Dash ground cloves
Directions:
In a large saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes. Discard cinnamon sticks. Serve hot in mugs. Yield: 10-12 servings (2-1/2 quarts).

Chocolate Chip Pumpkin Bread

This is cut & Pasted from Taste of Home. Click here to go the site and print easily.

SERVINGS: 32

CATEGORY: Breads

METHOD: Baked

TIME: Prep: 15 min. Bake: 1 hour + cooling

Ingredients:
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
4 eggs
2 cups sugar
2 cups canned pumpkin
1-1/2 cups vegetable oil
1-1/2 cups (6 ounces) semisweet chocolate chips

Directions:
In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips.
Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.

Halloween Pumpkin Bars Recipe

This is cut and pasted from Taste of Home. Click here to go to the site and print easily.

SERVINGS: 35

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 30 min. Bake: 20 min. + cooling

Ingredients:
1-1/2 cups pumpkin pie filling
2 cups sugar
1 cup vegetable oil
4 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
1 can (16 ounces) cream cheese frosting
Yellow and red food coloring
70 pieces candy corn
1/2 cup milk chocolate chips

Directions:
In a large mixing bowl, beat the pumpkin, sugar, oil, eggs and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Stir in pecans.
Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Tint frosting orange with yellow and red food coloring. Frost bars; cut into 35 squares. For eyes, place two pieces of candy corn on each bar.
In a small microwave-safe bowl, melt chocolate chips; stir until smooth. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of the bag. Pipe dots on candy corn for pupils; decorate faces as desired. Yield: 35 bars.

The Coveted Brownie Recipie

This recipie is found (and can be printed) here on the Hershey's website. I take no credit for this. I simply cut & pasted it.



Brownie Caramel Pecan Bars
Ingredients:
1/2 cup sugar
2 tablespoons butter or margarine
2 tablespoons water
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips, divided
2 eggs
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
CARAMEL TOPPING(recipe follows)
1 cup pecan pieces
Directions:
1. Heat oven to 350°F. Line 9-inch square baking pan with foil, extending foil over edges of pan; grease and flour foil.

2. Combine sugar, butter and water in medium saucepan; cook over low heat, stirring constantly, until mixture boils. Remove from heat; immediately add 1 cup chocolate chips, stirring until melted. Beat in eggs and vanilla until well blended. Stir together flour, baking soda and salt; stir into chocolate mixture. Spread batter in prepared pan.

3. Bake 15 to 20 minutes or until brownies begin to pull away from sides of pan. Meanwhile, prepare CARAMEL TOPPING. Remove brownies from oven; immediately and carefully spread with caramel topping. Sprinkle remaining 1 cup chips and pecans over topping; lightly press into topping. Cool completely in pan on wire rack, being careful not to disturb chips while soft. Lift out of pan; cut into bars. About 16 bars.


CARAMEL TOPPING:

Remove wrappers from 25 caramel candies. Combine 2 tablespoons butter or margarine, caramels and 1 tablespoon milk in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. Microwave an additional 1 to 2 minutes, stirring every 30 seconds, or until caramels are melted and mixture is smooth when stirred. Use immediately.



I've used whole wheat flour and no one seemed to notice. I also found carmels recently that were specifically for melting... so I didn't have to remove any wrappers. Must be a Halloween seasonal type thing. Great timesaver! I usually double the recipie and make it in a 13 x 9 pan.