Soft Molasses Cookies

My sister and I were watching Leslie from "The Farming Pastor's Wife" YouTube channel one Saturday morning.  She was making these wonderful molasses cookies.  My sister "twisted my arm" into making them. They are a delicious Fall cookie that I plan on making often. Make sure to follow "The Farming Pastor's Wife" for many more wonderful recipes.

2 cups flour

2 tsp baking soda

1/2 tsp ground ginger

1/2 tsp cloves

1 tsp cinnamon

1/2 tsp salt 

1 egg

1 cup sugar

3/4 cup vegetable oil

1/4 cup molasses*

Mix together all the dry ingredients.  Set aside.

Using a stand mixer, combine the egg, sugar, oil and molasses. Gradually, add the dry ingredients until combined.

Chill dough for 2 hours or overnight.

Preheat oven to 375F.

Scoop dough into balls, roll in sugar, place on a lightly greased or parchment lined cookie sheet and bake for 8-10 minutes.

*I used full-flavor molasses, however, you can use mild molasses if you wish to have a milder flavor.

Source:  Leslie-"The Farming Pastor's Wife"

Janice

Sugar Free Pumpkin Spice Syrup

I was looking for a sugar free syrup recipe that contained pumpkin, not just pumpkin pie spices. This one was exactly what I was looking for.  I put this in my coffee with a little bit of cream for a delicious Fall treat.

1 1/2 cups water

1/4 cup brown sweetener

1/4 cup pure pumpkin puree (not pumpkin pie mix)

1/4 tsp pumpkin pie spice 

1/4 tsp vanilla extract

In a medium saucepan on medium heat, add all of the ingredients.  Stir until everything has dissolved and well combined. 

Allow to simmer over low-medium heat for 5 minutes or until the liquid has slightly thickened.

Let cool and then store in a jar or bottle.  Shake before each use to combine the ingredients.

Store in the refrigerator for up to 1-2 weeks

Source: Ihackeddiabetes.com

Kimberly

Broccoli Casserole

I follow "Farm Cooking with Nan" on FaceBook.  I enjoy her recipes so much that I knew I had to order her cookbook.  She is a sweet Christian lady who has a passion for Christ and cooking. If you are looking for some delicious recipes, I recommend that you purchase her cookbook.  I made her Broccoli Casserole for Easter dinner this year and it was a hit.  I have made it many times since. 

1 cup mayonnaise

1 can cream of chicken soup (or mushroom soup)

3/4 cup chopped onion (or 1 tsp onion powder)

2 eggs, beaten

1/4 cup butter, melted

1/2 tsp salt 

1/2 tsp pepper

2 cups sharp cheddar cheese

2 - 12 oz bags steamed broccoli

Topping:

3/4 cup butter, melted

1 1/2 sleeves (or 5 oz) Ritz crackers, crushed

Steam the broccoli according to package directions.  Set aside.

Mix mayo, soup, onion, eggs, 1/4 cup of melted butter, salt, pepper and cheese.

Add the broccoli and stir just enough to combine.

Pour into a greased 2 1/2 quart baking dish.

In a separate bowl, combine 3/4 cup butter and the crushed crackers.  Sprinkle over the top of the broccoli mixture.

Bake at 350F for 45-50 minutes or until hot in the center.

Makes 8-10 servings

Source: Farm Cooking with Nan

Kimberly

Bacon Cheddar Meatballs

I was watching "Our Tribe of Many" on YouTube and saw Sarah making these delicious keto friendly meatballs.  I had all the ingredients on hand and decided to make these for dinner.  They were  absolutely delicious.  I used pork rinds, which added a delicious flavor.  These freeze well and can even be made ahead by freezing before cooking them.

I highly recommend that you follow "Our Tribe of Many" on YouTube.  They are a wonderful Christian family. 

2 lbs ground beef

1 pound uncooked bacon, cut into small pieces

3/4 cup shredded cheese 

3/4 cup crushed pork rinds or breadcrumbs

2 eggs

1 1/2 tsp garlic powder

1 tsp pepper 

Preheat oven to 400F. 

Combine all ingredients together and form into 1 1/2" - 2" meatballs.

Bake for about 20 minutes or until bacon is crispy and internal temperature is 145F.

Makes about 40 meatballs

Source: Sarah-Our Tribe of Many

Kimberly

Crock Pot Chicken Drumsticks

Super easy, super delicious!  This is a quick and easy weekday meal.  

3 lbs chicken drumsticks

1 TBS paprika

1 tsp cumin

1 tsp garlic salt

1 1/2 cups barbeque sauce (divided)

In a small bowl combine paprika, cumin and garlic salt.  Stir to combine.

Sprinkle over the drumsticks and rub all over the chicken skin.

Place chicken drumsticks in the crockpot.

Pour 1 cup of the barbeque sauce over the drumsticks.

Cover and cook on low 4-6 hours until the chicken is tender. 

When finished, place the chicken on a cookie sheet lined with foil and cooking spray.

Brush 1/4 cup of the barbeque sauce on the drumsticks.  Broil for 1-5 minutes until it begins to brown.

Remove from the oven, flip the drumsticks, and brush with the remaining 1/4 cup barbeque sauce.

Broil another 1-5 minutes until brown.

If you wish, you could also use cut up chicken breasts.

Serves 6

Source: Dinner on a Dime

Kimberly

Cheesy Hashbrown Potato Casserole (Funeral Potatoes)

This casserole is sometimes called Funeral Potatoes because whenever you go to a funeral luncheon at church, you will most likely see this side dish. Our family enjoys this at Easter and Thanksgiving, too. So cheesy and so creamy!  Sometimes I make this recipe and split it into two separate pans and freeze one for later.  

2 lb bag (32 oz) frozen shredded hashbrowns.  I use Wal-Mart brand Southern Style Hash Browns (cubed potatoes-no onions or peppers)

2 - 10.75 oz cans cream of chicken soup 

2 cups sour cream

1/3 cup chopped onions

1/4 tsp salt

1/4 tsp pepper

2 cups (8 oz) shredded cheddar cheese

Topping:

2 cups (50 crackers) Ritz crackers or corn flakes, crushed

1/2 cup melted butter

Pre-heat oven to 350F degrees.

Lightly grease a 9x13 pan with non-stick cooking spray.

Place half of the bag of hashbrowns in the prepared pan.

In a medium bowl, combine the soup, sour cream, onions, salt and pepper.

Gently spoon half of this mixture over the hashbrowns in the pan.

Sprinkle 1 cup of cheese over the soup mixture.

Add the remainder of the hashbrowns on top.  

Spoon over remaining soup mixture and the other half of the cheese.

Crush the Ritz crackers and combine with the melted butter.  Sprinkle over the top of the casserole.

Bake at 350F degrees for 45 to 55 minutes until casserole is hot in the center.

*Tip: If you wish to freeze this dish, prepare the recipe as directed.  Instead of baking it, cover tightly with foil and place in the freezer.  It should be good for up to 30 days.

Remove it from the freezer 24 hours or more before you want to bake it and place it in the fridge to thaw.  Bake as directed.

*Tip:  Instead of frozen hashbrowns, I have also made this using 2 lbs. Russet potatoes cut into 1" cubes.  Boil until fork-tender.

Serves 12

Source: Six Sisters

Janice

Stuffed Bagels (Keto and Low-Carb)

If you are looking for a low-carb bagel option, these are really good.  You will definitely want to double this recipe.

1 1/2 cup shredded mozzarella cheese

2 oz cream cheese

2 tsp baking powder

1 cup almond flour

1 egg

2 - 4 oz cream cheese, cubed into 6 pieces. Place in freezer while preparing dough.

1 egg (for the egg wash topping)

Topping options:  "Everything But the Bagel" seasoning, salt, sesame seeds, poppy seeds, freshly grated Parmesan or Asiago cheese

Preheat oven to 350F.

Microwave the mozzarella and 2 oz cream cheese for 30 seconds, stir and microwave 30 more seconds until completely melted.

Add in baking powder, almond flour and egg.  By hand, mix well until dough forms.  It will take a few minutes.  

Divide dough into 6 equal portions. Roll into a ball and slightly flatten with the palm of your hand.  Add a cube of cold cream cheese to the center of each doughball.  Wrap dough around the cream cheese cube.  Roll into a ball again.

Place doughballs on a parchment lined baking sheet.  Press tops of the dough down slightly. 

Brush tops with egg wash.  Sprinkle with "Everything But the Bagel" seasoning or salt or sesame seeds, etc.

Bake at 350F for 20-25 minutes until they start to brown.

Store leftovers in refrigerator.

Makes 6

Source: Kristi Davis - You Tube

Kimberly

Cauliflower Salad with Peas and Cashews

This salad is a good alternative to the traditional Pea Salad.  The cauliflower and cashews give it a good flavor and crunch.

3 cups frozen peas (defrosted and drained well)

8 cups (2 lbs cut up) cauliflower, cut into bite-sized pieces

3/4 - 1 cup mayonnaise

8 oz sharp cheddar cheese, cut into small cubes

1/2 - 1 tsp onion powder

1/2 tsp salt

1/2 tsp pepper

1 cup salted Cashew halves

Combine all ingredients (except Cashews) in a large bowl.  Stir well until combined.

Chill for at least 2 hours.

Stir in Cashews before serving.

Makes 16 servings

Source:  Modified from https://recipesworthrepeating.com

Kimberly

Pineapple Coconut Bars

These bars were a hit at our last Independence Day picnic.  The pineapple and coconut combination make a great summer dessert.

Crust:

1 cup (2 sticks) butter, very soft or melted

1 cup light brown sugar

2 cups flour

Filling:

4 eggs

2 TBS vanilla

2 TBS fresh lime juice

2/3 cup light brown sugar

1/2 cup flour

1/2 tsp kosher salt

2 cups pineapple tidbits in 100% juice, drained 

2 cups shredded sweetened coconut

Topping:

2 cups shredded sweetened coconut

Crust Instructions:

Preheat oven to 350F. 

Combine the crust ingredients and press the mixture into the bottom of a well-greased, or parchment lined, 9x13 baking dish.

Bake for 15 minutes.  Remove from the oven and let the crust cool for 10 minutes while preparing the filling.

Filling and Topping Instructions:

Place the pineapple and 2 cups of shredded coconut in a bowl.  Sprinkle with flour, brown sugar and salt.  Stir to coat.  Mix together the eggs, vanilla and lime juice and stir into the pineapple mixture.

Pour the filling over the crust and top with the remaining coconut.  

Bake for 25-27 minutes, until the coconut turns golden brown.

Let cool completely before slicing.

Makes 32 bars

Source:  https://barefeetinthekitchen.com

Janice

Creamy Chicken Marsala Pasta (Instant Pot/Pressure Cooker)

Make this if you are looking for an easy and quick dinner.  Great served with a side of green beans and garlic bread.  It's delicious!  See note below if you like your dish more saucy.

4 TBS (1/2 stick) butter 

1 large (or 2 small) shallot(s), diced (onions are o.k., too)

16 oz Baby Bella mushrooms, sliced 

2 lbs chicken breasts, diced into chunks (uncooked)

1 TBS crushed garlic

2 1/2 cups garlic broth or chicken broth (I used 1 TBS Garlic" "Better-Than-Bouillon" plus 2 1/2 cups of water)

1 1/2 cups Marsala wine 

7 1/2 oz jar of sun-dried tomatoes plus 2 tsp of oil from the jar

1 lb of Farfalle pasta (Bowtie)

1/4 cup heavy cream or half & half

1 cup grated Parmesan cheese, plus more for topping if desired

Add the butter to the Instant Pot. Hit "Saute" and "Adjust" so it is on "More" or "High" setting and wait until the butter has melted and it bubbles.

Add the shallots and mushrooms and cook for 3 to 5 minutes, until the mushrooms have softened and browned a bit.

Then, add the chicken and the 2 tsp of oil from the tomatoes (but NOT the tomatoes themselves) and cook for another 2 to 3 minutes until the chicken is lightly white in color (but not fully cooked).

Toss in the garlic and cook for one more minute and then add in the Marsala wine and let simmer for one more minute.  Deglaze (scrape) the bottom of the pot while doing so. 

Add in the broth and stir together well. 

Pour in the Farfalle pasta so it is laying on top of the broth, gently smoothing and pushing it down with a spatula so it is submerged, but DO NOT stir it with the rest of the broth (it is o.k. if some of the Farfalle is peeking above the broth).

Secure the lid and hit "Manual" or "Pressure Cook" High Pressure for 6 minutes.  Quick release when done and give it all a good stir.  

Stir in the sun-dried tomatoes, heavy cream and Parmesan.  Let sit for about 5 minutes, stirring occasionally and it will thicken up into an incredible sauce, coating all the pasta perfectly.

Transfer to a serving bowl, plate it up and sprinkle with Parmesan cheese if desired.

** If you want it more saucy, add in another 1/2 cup of the broth before cooking and then another 1/4 cup of heavy cream and another 1/2 cup of Parmesan.  

Serves 6-8

Source:  https://pressureluckcooking.com

Janice

Blueberry Snack Cake

Our neighbor shared some delicious Michigan blueberries with us.  This recipe sounded like the perfect blueberry treat. It was delicious!  This is also good served for breakfast with a cup of coffee.

2 cups flour

1 1/2 cups sugar

1/2 cup cold butter

1 tsp baking powder

1 cup milk

2 eggs, separate the yolks from the whites - keep both

2 tsp vanilla

2 cups fresh or frozen blueberries (if using frozen, do not thaw prior to adding to batter)

Sprinkle berries with cinnamon sugar

In a mixing bowl, combine flour and sugar.  Cut in butter until crumbly. Set aside 3/4 cups to use for the topping.

Add the baking powder, milk, egg yolks to remaining mixture; mix well.  Beat egg whites until soft peaks form; fold into batter.

Pour into a greased 9x13x2 baking dish.  Sprinkle with blueberries and reserved crumb mixture.

Bake at 350F for 30-35 minutes or until golden brown and a toothpick inserted near the center comes out clean. 

Serves 15-18

Source: "Taste of Home Annual Recipes 2004"

Kimberly

Homemade Ranch Seasoning Mix

I prefer to make my own seasoning mixes so I know what the ingredients are. It's also a good money saver.  In addition to using this seasoning for Ranch Dressing and Ranch Dip, I also use this seasoning to make my Ranch Snack Mix and the Bacon Ranch Cheese Ball recipes that are on this blog.

4 tsp garlic powder

2 tsp onion powder

1 1/2 tsp dried dill

1 1/2 tsp dried parsley

1 1/2 tsp dried chives

1 tsp sea salt

1/4 tsp pepper

1/4 cup buttermilk powder

Mix everything together.  Store in an airtight glass container.

Store up to 6 months in an airtight glass container.

Dry Mix Conversion:

1 ounce = 2 TBS

So, if you are following a recipe that calls for 2 ounces of dry Ranch Seasoning, you would use 4 TBS of this recipe.

To make Homemade Ranch Dressing:

1/4 cup mayonnaise

1/4 cup sour cream

1 TBS lemon juice

3 tsp homemade Ranch Seasoning Mix

Mix ingredients together.  Store in a glass container.

Makes about 1/2 cup or 8 TBS of dressing.  

One Serving is 2 TBS of dressing

To make Homemade Ranch Dip:

1/2 cup sour cream

2 TBS of Ranch Seasoning Mix

Combine and chill until ready to serve.

Source: drdavinahseats.com

Kimberly

Bacon Ranch Cheese Ball

A party is not a party in Wisconsin unless you have a cheeseball!  I knew I had to have this recipe when I tasted this cheeseball that my cousin made.  It is wonderful!  

6 slices bacon, diced

1/4 cup chopped pecans

1/4 cup fresh parsley leaves, divided

2 - 8 oz pkgs cream cheese, room temperature

1 cup shredded sharp cheddar cheese

1/4 cup crumbled goat cheese 

1 - 1 oz pkg Ranch Seasoning and Salad Dressing Mix (or use 2 TBS Homemade Ranch Seasoning recipe that is posted on this blog)

1 tsp Worcestershire Sauce

Heat a large skillet over medium-high heat.  Add bacon and cook until brown and crispy, about 6 to 8 minutes. Transfer to a paper towel-lined plate.

In a small bowl, combine half of the bacon, pecans and 2 TBS parsley.  Set aside. This will be used to put onto the outside of the cheese ball.

In a bowl of an electric mixer, beat cream cheese, cheddar cheese, goat cheese, ranch seasoning, Worcestershire and remaining bacon and parsley on medium-high speed until well combined and fluffy, about 1 to 2 minutes.

Cover and place in the refrigerator at least 2 hours or overnight. 

Shape the mixture into a ball and roll into the bacon, pecan, parsley mixture that was previously set aside.

Serve at room temperature with crackers.

Source:  Ryan L.

Kimberly

Ranch Snack Mix

This is a great alternative to traditional Chex mix. We all really enjoyed this snack mix.

3 cups Mini Pretzel Twists

3 cups White Cheddar Cheese Crackers 

3 cups Rice Chex

2 cups Goldfish Crackers (or Aldi Turtles) 

2 cups small Oyster Crackers

1/2 cup (1 stick) melted butter

6 TBS Ranch Seasoning Mix (or 2 envelopes of store bought)

Preheat oven to 275F.

Place pretzels, crackers, cereals in a large bowl.

Drizzle the melted butter over the mix and stir to combine.

Add the ranch seasoning and stir well making sure everything is coated.

Spread the mix on a parchment-lined baking sheet and bake on the middle rack of the oven for 30-40 minutes, until the mix is dry and slightly toasted, being sure to stir a few times during baking to ensure even cooking.

Remove from oven, allow to cool completely, then store in an airtight container of Ziploc bag.

Tips:

As all ovens run a bit different, keep an eye on it and watch for over-browning and remove earlier if you notice signs of burning.

I recommend that you use the recipe for Homemade Ranch Seasoning on this blog.  However, if you are using store-bought ranch seasoning, you should buy the low-sodium option as the pretzels and snacks add enough salt on their own.

Other snack options to use are: Bugles, Cheerios or any other bite size crackers or cereals.

Source: Tastesofhomemade.com

Kimberly

White Chocolate Raspberry Cake

White chocolate almonds and raspberries are a perfect combination. This is a show stopping dessert that everyone will love! Great for a birthday cake or small wedding cake. Plan ahead as some of the ingredients need to be at room temperature. You can make this cake a day in advance and store at room temperature until needed.

Ingredients for the Almond Cake:

2 1/2 cups cake flour, sifted

3 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

1 cup unsalted butter, at room temperature

1 1/2 cups sugar

6 large egg whites, at room temperature, lightly beaten until foamy

1 tsp vanilla extract

1 1/2 tsp almond extract

3/4 cup whole milk, at room temperature

2/3 cup sour cream, at room temperature

Ingredients for the White Chocolate Amaretto Buttercream Frosting:

Tip: For extra thick layers of frosting, double the buttercream frosting!

1 1/2 cups unsalted butter, at room temperature

3 1/4 cups powdered sugar, sifted

1/4 tsp salt

2 TBS heavy cream, at room temperature

1 1/2 TBS amaretto liqueur

1 tsp almond extract

9 ounces quality white chocolate, melted and cooled for 10 minutes (do not use white chocolate chips)

Ingredients for Assembly and Garnish:

1 cup raspberry preserves

1 cup fresh raspberries

1 cup thinly sliced almonds

Instructions for the Almond Cake:

Preheat oven to 350F.  Generously grease the bottom and sides of two 9 inch round cake pans lined with parchment paper rounds on the bottom of the pans.  Set aside until needed.

In a large mixing bowl, sift together the cake flour, baking powder, baking soda and salt.  Set  aside.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat the butter on medium-high speed until smooth and creamy, about 1 minute.

Gradually add in the sugar.  Once all of the sugar has been added, beat on high speed for 2 minutes. 

Reduce the speed to low and add in the egg whites, a little bit at a time, beating well after each addition, and scraping down the sides and bottom of the bowl as needed.

In a spouted measuring cup, combine the vanilla extract, almond extract, milk and sour cream.  Mix until evenly combined.

On low speed, add the flour mixture in three additions, alternating it with the liquid milk/sour creamy mixture, beginning and ending with the flour, and mixing until just combined.

Divide the batter evenly among the prepared pans and smooth the tops.

Bake for 25 to 30 minutes, or until brown around the edges and a toothpick inserted in the center of the cake comes out clean.  Cool the cakes in the pans placed on a wire rack for 15 minutes.  Then invert the cake layers onto cooling racks and cool completely.

Instructions for the White Chocolate Amaretto Buttercream Frosting:

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium speed until completely smooth.  Reduce the speed to low and gradually add in the powdered sugar, beating until all of the sugar is completely combined.

Add in the salt, cream, amaretto and almond extract and beat smooth.

Add in the white chocolate and beat smooth.  Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for one minute.

Instructions for Assembly and Garnish:

Using a long, serrated knife, slice each cake in half horizontally, so that you have 4 even layers.

Place one cake layer on a large plate or cake stand.  Spread 1/2 cup of the frosting on top of the cake, covering it completely, then spread a 1/4 cup of raspberry preserves on top of the frosting.

Top with another cake layer and repeat the layering process, ending with the last cake layer on top.  Spread all remaining frosting over the top and sides of the cake.

Using your hands, gently press the sliced almonds all around the sides of the cake.  Then top with fresh raspberries.

Allow the cake to set for 20 minutes before slicing.  Then serve or store in the refrigerator for up to 2 days.  Bring to room temperature before serving.

Source:  bakerbynature.com

Kimberly

Thai Peanut Chicken Ramen Noodles

This was an easy one pot dish with an amazing flavorful Thai peanut sauce.  We served this with an eggroll and Shishito peppers...fresh from the garden. 

1/2 cup peanut butter

1/4 cup soy sauce

1/4 cup sweet chili sauce

1TBS fresh lime juice

1 TBS fresh ginger, finely chopped

2 cloves minced garlic

4 tsp Gochujang (Korean Chili Sauce) - this is optional, my addition to the recipe

4 - 3 oz packages ramen noodles, seasoning packets discarded

2 TBS olive oil

1 red bell pepper, deseeded, stem removed and diced

1/2 white onion, diced

1 - 15 oz can full-fat coconut milk

2 cups diced/shredded cooked chicken, approximately 2 medium chicken breasts

Toppings:  chopped cilantro, diced green onions, and chopped peanuts 

In a small food processor, combine peanut butter, soy sauce, sweet chili sauce, lime juice, ginger, garlic and Gochujang.  Pulse to combine until smooth.

Bring a pot of water to boiling to cook the ramen noodles according to package instructions.  They will likely only take a few minutes to cook. Drain noodles when done.

While the water is coming to a boil, continue making the rest of the sauce.  

Meanwhile, in a large skillet, heat the olive oil over medium-high heat.  

Add red bell pepper and onion, and cook for 5 minutes, until they are softened.

Add the sauce from the food processor along with the coconut milk, stirring to combine.

Add the cooked ramen noodles and chicken, stirring well to combine.

Serve topped with cilantro, green onion and chopped peanuts.

Note:  Use rotisserie chicken or pre-cooked diced chicken to make this recipe even easier. Slivered or julienne carrots would also be good in this dish if you have them on hand.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serve 4-6

Source:  greensnchocolate.com

Janice

Creme de Menthe Bars

I enjoy making these Creme de Menthe bars for St. Patrick's Day. They are a family favorite.

Grease and flour a 9x13 baking pan.

Brownie Layer:

1 cup sugar

1/2 cup butter (1 stick)

4 eggs

1 cup flour

1/2 tsp salt

16 oz Hershey's Chocolate Syrup 

1 tsp vanilla

Creme de Menthe Layer:

2 cups powdered sugar

1/2 cup butter (1 stick), softened

3 TBS Green Creme de Menthe liquor

Frosting:

12 oz bag semi-sweet chocolate chips

1/2 cup butter (1 stick)

Cream together the sugar, butter and eggs.  Mix together flour and salt.  Add to creamed mixture. Then add the chocolate syrup and vanilla.  Stir to combine.

Pour into prepared 9x13 pan.  Bake 30 minutes at 350F.  Let cool.

For the Creme de Menthe layer, mix the powdered sugar, butter and Creme de Menthe.  Spread on top of cooled bars.

For the frosting, melt the chocolate chips and butter together.  Cool slightly.  Spread over the top of the chilled Creme de Menthe layer.

Refrigerate till set.

Marianne

Monster Cookies

As I was going through some of my junior high school papers, I came across this cookie recipe.  I just had to make them again!  I was in 7th grade when we made these cookies at school.  We sold the cookies after school as a fundraiser.  We had a blast making these and selling them! That was a long time ago!

1/2 lb butter (2 sticks)

1 lb brown sugar (2 cups)

2 cups sugar

1 1/2 lb peanut butter (2 1/2 cups)

1 1/2 tsp vanilla

6 eggs

9 cups Old Fashioned Oatmeal 

4 tsp baking soda

1/2 lb chocolate chips (1 heaping cup)

1/2 lb M&M's (1 heaping cup)

Preheat oven to 350F.

Mix dough in a large bowl.

Drop by level 1/3 cupsful onto an ungreased baking sheet.  Six cookies per sheet.

Flatten slightly with the palm of your hand.

Bake for 12 minutes.

Do not overbake!

Makes 36 Monster Cookies

Kimberly

Slow Cooker Cherry Ham

Door County, Wisconsin is known for their cherries. This is a unique and delicious way to use cherry pie filling.  Make sure to use jarred pie filling, not the pie filling in a can.

Spiral Sliced Ham, Boneless (Approx 3-4 lbs)

1/2 cup brown sugar

1/4 cup red wine vinegar

1 quart jar Seaquist Cherry Pie Filling (or your favorite jarred cherry pie filling)

1/4 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp ground nutmeg

In a medium saucepan, combine all ingredients except ham. Cook on low 5-7 minutes until warm and blended.

Place ham in slow cooker.  Slightly separate each slice and put glaze in-between each slice and over the top.  Reserve 1/4 of the glaze.

Cook on High for 2 1/2 hours or on Low for 4 1/2 hours.

Baste with remaining glaze and cook on high for 20 minutes longer.

Source:  Seaquist Orchards Cookbook - Door County, Wisconsin

Kaleb

Rhubarb Dessert

Our wonderful neighbors, Cathy and Carolyn, shared this delicious dessert with us.  We are so glad they shared the recipe, too!  We have made this several times. 

Crust

2 cups flour

3/4 cup powdered sugar

1 cup butter (2 sticks), softened

Filling

4 eggs

2 cups sugar

1/2 cup flour

1 1/2 tsp salt

4 cups rhubarb, finely chopped

Preheat oven to 350F.

Combine 2 cups flour, powdered sugar and butter. Mix well and press into a greased 9x13 pan.  Bake for 15 minutes.  

Beat eggs, sugar, 1/2 cup flour and salt until well blended.  Add rhubarb; mix.

Spoon mixture onto baked crust.  Bake at 350F for 45 minutes more.

Cool and cut into bars.  This is delicious served with ice cream!

Fruit Pizza

Fruit Pizza is a refreshing and beautiful summertime dessert.  Perfect for a picnic or just about any time. 

2 rolls of refrigerated sugar cookie dough (enough to cover a pizza pan 1/4 inch thick)

Fruit of choice:  strawberries, bananas, kiwi, blueberries, raspberries etc.

1 can Cream Cheese Frosting - stir to soften

Press the cookie dough onto pizza pan, 1/4 inch thick.  Bake according to package directions.

You may need to bake a couple extra minutes.  Let cool.

Spread softened frosting over the baked cookie.

Arrange fruit into desired design.

You may also make individual sugar cookies, frost and arrange fruit onto each cookie.

Kaitlin

Chocolate Zucchini Bread

This decadent zucchini bread is my go-to bread every summer.  This is the main reason I grow zucchini! You can freeze this bread and enjoy it all winter long.

1 1/4 cup flour

1/2 cup dark cocoa powder

1 tsp baking soda

1 tsp cinnamon

1/4 tsp salt

1 cup sugar

1 large egg plus 1 egg yolk

1/2 cup butter (1 stick), melted and slightly cooled

1 tsp vanilla

2 cups grated zucchini

2/3 cup chocolate chips

Pre-heat oven to 350.  Lightly spray and line a 9x5 loaf pan with parchment. 

Whisk the dry ingredients together (flour, cocoa powder, baking soda, cinnamon and salt). Set aside.

Whisk the sugar and eggs together until pale and smooth. Beat in the butter and vanilla, then fold in the zucchini. 

Blend the dry ingredients into the wet, in three stages.  Blending just until incorporated after each addition, do not over beat.

Fold in the chocolate chips.  Spread into the prepared pan. Bake for about 50 minutes, until toothpick inserted near the center comes out dry.  Melted chocolate is o.k.!

Cool in the pan on a wire rack for 10 minutes before removing.

Source:  theviewfromgreatisland.com

Kimberly

Spicy Thai Chicken Pizza

I used to enjoy getting Thai Chicken pizza at a local restaurant.  When they took it off the menu, I decided I need to make my own. I actually like this homemade version better.  You can control the spice in this recipe by adding more or less of the sriracha sauce.  I have used both a homemade pizza crust and a pre-made crust for this recipe, both were delicious.

Spicy Thai Peanut Sauce

1/2 c. peanut butter

1/2 c. hoisin sauce

1 TBS honey

2 tsp. rice wine vinegar

1/2 tsp. ground ginger

2 TBS sesame oil

1/2 to 1 tsp Sriracha sauce (or more!)

3 TBS water

Pizza Topping

2 cooked chicken breasts, cut in pieces (I used rotisserie chicken)

2 pizza crusts

2 c. shredded mozzarella cheese

1/2 c. shredded carrots

2-3 green onions, sliced diagonally (optional)

2 TBS chopped roasted peanuts

2 TBS chopped fresh cilantro 

Place your pizza stone, if using, in the oven and preheat to 500 F.

For the peanut sauce, combine all sauce ingredients in a small saucepan and bring to a gentle boil.  Boil for 1 minute. Remove from heat and set aside.

For each pizza, spread 1/4 c. of the peanut sauce evenly over the crust and top with 3/4 c. mozzarella cheese, half of the chicken, half of the carrots and green onions.  Top with the remaining 1/4 c. mozzarella cheese and half of the peanuts.

Transfer the pizza to the pizza stone and bake for 8-10 minutes or until the crust is golden.

Sprinkle cilantro over the pizza and serve.

I had some sauce left over.  So, I froze the sauce and used it for another pizza.

Source:  My recipe is a modified version of the recipe found at spicysouthernkitchencom

Kimberly