Make Ahead Grilled Brats and Beer...Wisconsin Style!

Nothing says a Wisconsin picnic like Brats soaked in beer and onions.  They are very juicy and full of flavor.  I like to make the brats ahead of time so someone isn't stuck grilling and unable to join in on the picnic.



12 - 24 fresh Johnsonville bratwursts (not pre-cooked)
3 - 4 large onions
2 TBS olive oil or 2 TBS margarine
6 (12 ounce) cans beer (any style)
2 cans beef broth
6 cloves garlic, minced
1 TBS hot sauce
2 tsp celery salt or onion salt
2 tsp pepper

Place brats in large saucepan and cover with 2 cans of beer and 1 can of beef broth.  Bring to boil.  Lower the temperature and simmer for 10 minutes.

Meanwhile, sauté sliced onions in olive oil or margarine.  Cover and cook slow, turning onions often until tender.  Do not caramelize.

Drain bratwurst.  Discard the beer/broth mixture.  Place the brats on a hot gas or charcoal grill.  Brown evenly on both sides.  Watch them carefully.  The sausage fat can cause flare-ups.  Remove from the grill when browned. Do not overcook.  They only need to be browned because they will cook more later.

Combine the cooked onions with the brats in a crock pot.  Mix together 4 cans of beer, 1 can of beef broth, garlic, hot sauce, salt and pepper. Add to the brats and onions.  (If you only make 12 brats, you may not need all 4 cans of beer...use enough to cover the brats).

Refrigerate.  Remove from the refrigerator two hours before eating.

Reheat in a crock pot on high for about 2 hours.

If you plan to serve immediately after grilling, heat the remaining beer, onions, and remaining ingredients before adding the grilled bratwurst. 

Before serving, I prefer to remove the onions and place them in a separate bowl.  You may leave the brats in the crockpot to keep warm, or place them on a platter.


Source:  This is a combination of about three recipes and some of my own additions.  So, I guess it is somewhat my own creation.

Janice

Vanilla Ice Cream

I have been making homemade ice for many years.  I remember as a kid making it using a hand-crank ice cream maker and snow.  I'm so glad someone invented the electric ice cream maker!  However, it was a lot of fun sitting on the kitchen floor and taking turns churning, even though Dad did most of the work.  I use Eggbeaters instead of real eggs because I do not cook my ice cream on the stove and I don't want to risk anyone getting sick.  

Eggbeaters equivalent to 6 eggs
2 1/4 cups sugar
6 cups heavy whipping cream
3 cups whole milk
1 1/2 tsp vanilla

Whisk Eggbeaters until light and fluffy, about 2 minutes.  Slowly, whisk in the sugar.  Whisk until blended, about 1-2 minutes.  Add cream and milk.  Blend.  Pour into ice cream maker and churn per instructions for your maker.

After the ice cream is done churning, add any additional candies etc. that you like. 
Ice cream will be soft.  Freeze overnight before serving.

Some of our family favorites are:  Chocolate Heath Bits, Mini Chocolate Chips, Mint Chocolate Chip, Butterfinger candy bars, Recess Peanut Buttercups, Chocolate Chip Cookie dough (I called Pillsbury and they said their refrigerated dough is safe to eat raw), caramel and/or chocolate fudge Smucker's ice cream topping swirled into the ice cream. 

For the Butterfinger I use 10 of the .75 oz bars or 12 of the .65 oz size bars for a 1/2 gallon of ice cream. (break the candy bars into pieces)
For the Recess Peanut Buttercups I use about 12 Peanut Buttercups (cut into pieces) for a 1/2 gallon of ice cream.
For the Heath Bits, I use about 8 oz for a 1/2 gallon. 
For Mint Chocolate Chip, I use 2 cups Mini chocolate chips,  2 tsp peppermint extract and 1/2 tsp green food coloring for 1 gallon. (add the extract and food coloring before you place into the electric ice cream maker.  Fold in the chocolate chips after the ice cream is finished churning).

**The picture above is vanilla ice cream with Smucker's Caramel swirled into the churned ice cream.  I place the ice cream in the Tupperware container and gently swirl the caramel throughout the ice cream with a spoon.  The caramel tends to sink to the bottom more than the chocolate fudge does so you may need to remove the ice cream from the freezer after about 2 or 3 hours or so and gently fold the caramel throughout the ice cream again so it isn't all sitting on the bottom of the container.


Makes 1 gallon
 
Source:  Ben and Jerry's Homemade Ice Cream & Dessert Book 

Janice

Beef Stroganoff

I have been making this recipe since I was a newlywed.  It has been a family favorite for over 50 years now.  Serve this with green beans or asparagus and a salad and you have a wonderful meal. I usually double this recipe, so I have left overs.

1 lb Sirloin or Top Round Steak - 1/4 to 1/2 inch thick (I prefer Sirloin)
1 cup water
1 envelope dry onion soup mix
1 TBS Worcestershire sauce
1 (3 oz) can sliced mushrooms, do not drain
1 (8 oz) pkg sliced mushrooms (optional)
2 TBS flour
1 cup sour cream
8 oz. egg noodles, cooked according to package

Trim fat from meat; reserve fat.  Cut meat diagonally across the grain in 1/4 inch wide strips (very thin).  Heat fat in fry pan.  When you have almost 3 TBS of fat, remove the trimming.  (If you do not want to fry the fat, you can heat 3 TBS oil.)  Add the meat and brown quickly.  Add water, dry onion soup mix and Worcestershire sauce.  Simmer for 10 minutes or until meat is tender.  Add canned mushrooms (including the mushroom liquid) and fresh mushrooms (if using).  Simmer for an additional 5-7 minutes. 

Blend sour cream and flour together.  Add to the meat mixture.  Cook and stir until mixture thickens slightly.  The sauce will be fairly thin. 

Serve over hot egg noodles.

Serves 4
 
Source: Better Homes and Gardens - 1958

Eileen

Five Cup Salad

If you are looking for a quick salad that goes with almost every meal, this is it. It goes especially well with a Sunday pot roast dinner.  I have been making this salad for years and my family loves it.

 

1 cup pineapple tidbits, drained

1 cup Mandarin oranges, drained
1 cup sour cream
1 cup coconut
1 cup mini marshmallows

Mix all ingredients together and refrigerate for at least 1-2 hours.

Serves 4-6

Eileen

Cucumber Sandwiches

Cucumber sandwiches have been an all-time favorite sandwich since the 1950's. These are still a favorite and are always the first to disappear wherever they are served! 

1 (8 oz) package cream cheese, softened

1/2 cup mayonnaise
1 small .6 oz size package Italian Seasoning Mix (4 tsp)
Cucumbers, sliced thin
Party cocktail rye bread
Dill weed

Mix cream cheese, mayonnaise, Italian seasoning mix and chill for 1 hour.  Spread the cream cheese mixture on each bread slice.  Top with a cucumber slice.  Sprinkle with dill.

Eileen

Twix Bars

These bars are so easy to make and so delicious. I made these for my niece who is in college and she really enjoyed them.

Club crackers
1 cup graham cracker crumbs
1/2 cup sugar
3/4 cup brown sugar
1/3 cup milk
1/2 cup butter
2/3 cup peanut butter
1 cup chocolate chips

Grease a 9x13 pan and line with one layer of crackers.

In a small sauce pan, combine graham cracker crumbs, sugars, milk and butter; boil for 5 minutes. Pour over crackers and spread evenly. Place another layer of crackers over the mixture.

Melt peanut butter and chocolate chips. Spread evenly over top layer of crackers.

Refrigerate bars; cut into squares or strips.

Kimberly

Rhubarb Cream Cheese Pie

When I saw this recipe on Facebook, I knew my family would enjoy it.  I will definitely make this pie again.
 





 


 
 
3 cups fresh rhubarb, cut into ½-inch pieces

1 cup, plus 2 tablespoons sugar, divided
1 tablespoon flour
1 10-inch prepared graham cracker crust
8 ounces cream cheese, softened
1½ cups (12 oz) sour cream, divided
2 eggs
1 tablespoon, plus 1 teaspoon vanilla, divided

Preheat oven to 350°F. Combine rhubarb, ½ cup sugar and flour in a non-stick skillet. Cook over medium heat until sugar melts. Pour into bottom of prepared pie crust.

Meanwhile, beat together cream cheese, ½ cup sour cream and ½ cup sugar until fluffy. Add eggs, one at a time, and 1 tablespoon vanilla until blended. Pour over rhubarb layer. Bake for 30 min. or until puffed and golden.

Combine remaining sour cream, sugar and vanilla; spread over hot pie. Set on a wire rack to cool slightly; cover and refrigerate before serving. 

 

Source: Hollandale Grocery (Facebook Site) 

 

Eileen 

Black Bean Burgers with Sriracha Aioli

Black bean burgers are a great and healthy alternative to a traditional burger. The cilantro and garlic adds such an amazing flavor to this burger. I really like the spicy sauce. Roasted sweet potatoes are a great side to serve with this burger. 

1 (15  oz) can low-sodium (or unsalted) black beans, rinsed and drained
1/8 - 1/4 cup chopped onion
1/4 cup chopped fresh cilantro
1 TBS minced garlic
2 tsp low-sodium soy sauce
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 cup panko bread crumbs
1 large egg, lightly beaten
Cooking spray
4 whole-grain hamburger buns
1/4 cup canola mayonnaise
1 tsp Sriracha (hot chile sauce)
1 tsp fresh lime juice
2 cups baby arugula (or spring green mix)

Preheat oven to 425. 

Place beans in a large bowl; lightly mash. Stir in onion and the next 7 ingredients. Divide mixture into 4 portions; shape each into a 1/2-inch thick patty.

Arrange patties on a baking sheet coated with cooking spray. Bake at 425 for 8 minutes; turn after 6 minutes. Add bun halves to pan; bake for 3 minutes.

Combine mayonnaise, Sriracha, and lime juice; spread over bottom halves of buns. Top each serving with 1 patty, 1/2 cup arugula, and top halves of buns.

Serves 4

Source:  Cooking Light

Kimberly

Peanut Ginger Chicken Thighs

These chicken thighs are full of flavor and so easy to make. Make sure you give this recipe a try. I added some carrots to the slow cooker along with the chicken. This chicken is good served over brown rice. 

283 calories   11 grams of fat    31 grams of protein
 

 

1 cup medium salsa
1/3 cup light peanut butter
2 TBS frozen orange juice concentrate
1 TBS reduced sodium soy sauce
1 TBS honey
1 TBS grated ginger root
1/2 tsp curry powder
12 boneless skinless chicken thighs (about 2 1/4 lbs)
3 medium carrots cut in 1-inch pieces (optional)
 
Chopped green onion, cilantro and chopped peanuts for garnish.

Whisk together the salsa, peanut butter, orange juice concentrate, soy sauce, honey, ginger root and curry powder in the crock of a slow cooker.  Place chicken thighs over the sauce.  Turn pieces to coat both sides with sauce. 

Cover and cook on low-heat setting for 5 hours or high-heat setting for 2 1/2 to 3 hours, until chicken is tender. 

Garnish chicken with chopped green onions, cilantro and peanuts if desired.

Serves 6

Source:  The Looneyspoons Collection - Janet and Greta Podleski

Kimberly

Kentucky Chicken and Wild Rice Casserole

I used a 3 lb rotisserie chicken from the store to reduce the prep-time for this recipe. I served this casserole with asparagus. This casserole has only 300 calories and 10.4 g of fat per serving. It is also a good source of protein and potassium - and it is yummy!



5 cups diced cooked chicken
1 (8 oz) pkg Cremini Mushroom slices (cut slices in half)
2 pkgs. (6 oz each) Uncle Ben's Long Grain and Wild Rice Original Recipe
2 cans (10.75 oz each) cream of celery soup (don't substitute a different flavor)
1 cup Miracle Whip salad dressing (don't use mayonnaise)
1 can (8 oz) sliced water chestnuts, drained
1 jar (4 oz) sliced pimiento peppers, drained
1 package (9 oz) frozen French-cut green beans, thawed and drained
2 cups low-sodium chicken broth
1/2 cup grated Parmesan cheese

Pre-heat oven to 400 degrees.

Combine the chicken, rice with its seasonings, celery soup, salad dressing, water chestnuts, pimientos, green beans and chicken broth in a large bowl. 

Transfer the mixture to a 9 x 13 (3- quart) glass or ceramic baking dish and top with the Parmesan cheese.  Cover the baking dish with aluminum foil.

Bake the casserole until it is bubbling and the rice has cooked, 30 - 45 minutes.  Let cool 5 minutes, then serve.

Serves 12

This casserole freezes well, either baked or unbaked, and it can be doubled or tripled for feeding a crowd.  If you freeze it unbaked, don't add the Parmesan cheese.  Sprinkle it on before baking.

Source: The Dinner Doctor - Anne Byrn
(My recipe is a modified version of the original recipe from The Dinner Doctor)

Kimberly 

Best Oven Fried Chicken

The combination of spices, coating and the way this is prepared really makes this taste like fried chicken.  Oven fried chicken is so much better for you than deep fried chicken.  This chicken recipe is only about 255 calories and 8 grams of fat per piece compared to deep fried which is about 460 calories and 28 grams of fat.  Quite a bit of difference. This was delicious!

2 large egg whites
1/2 tsp garlic powder
1/2 tsp onion  powder
1/4 tsp cayenne pepper
1/2 tsp ground sage
1/4 tsp dried thyme
1 1/4 cups cornflake cereal
1/4 cup plain breadcrumbs
1/2 tsp black pepper
1/2 tsp salt
2 TBS flour
1 1/2 pounds skinned chicken pieces (such as 2 legs, 2 thighs and 1 large breast cut in half)

Preheat oven to 400 degrees.  Place a wire rack on top of a baking sheet and spray with cooking spray.

In a shallow bowl, whisk together the egg whites with the garlic powder, onion powder, cayenne pepper, sage and thyme.

Place the cornflakes in a Ziploc bag and crush thoroughly with a rolling pin.  Place in a shallow bowl and mix together with the breadcrumbs, pepper and salt.

Place the flour in a third shallow bowl.

To bread the chicken pieces, first dredge the chicken in the flour to coat.  Next, dip each piece of chicken into the egg white mixture, followed by the crumb mixture.  Make sure all surfaces of the chicken are covered.  Repeat until all the chicken has been coated.

Place the chicken pieces on the rack and bake for 45 minutes, or until the chicken is golden brown and registers 180 degrees when tested with a meat thermometer in the thickest part of the chicken.

Serves 4

Source:  Eat What You Love - Marlene Koch

Cindy

Pistachio-Chai Muffins

Pistachios and Chai are such a wonderful combination of flavors.  I just purchased a new Cooking Light cookbook and I knew this would be the first recipe I needed to make from it.  So delicious served warmed!  Enjoy with a hot cup of Chai for the "total Chai experience".

1 3/4 cups flour
1/2 cup brown sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon (my addition)
1/2 tsp ginger (my addition)
1/4 tsp nutmeg (my addition)
2 Chai blend tea bags, opened (I used 3 tea bags)
1 cup low-fat butter milk (if you don't have buttermilk, you may add 1 TBS lemon juice or vinegar to regular milk and let it sit for several minutes)
1/4 cup butter, melted
2 tsp vanilla extract
1 large egg, lightly beaten
Cooking Spray
1/3 cup shelled salted dry-roasted pistachios, chopped (I used about 100 nuts...yup,100)

Glaze:
1/2 cup powdered sugar
1 TBS water
1/2 tsp vanilla

Preheat oven to 375 degrees.  Combine flour, brown sugar, baking powder, baking soda, salt and spices into a large bowl.  Stirring with a whisk.  Cut open the tea bags and add to the flour mixture, stirring well.  Make a well in the center of the mixture.  Combine buttermilk, butter, vanilla and egg in a bowl, stirring well with a whisk.  Add buttermilk mixture to flour mixture, stirring just until moist.

Place 12 muffin-cup liners in muffin cups; coat liners with cooking spray.  Divide batter evenly among prepared muffin cups.  Sprinkle nuts evenly over batter.  Bake at 375 degrees for 15 minutes or until a wooden pick inserted in center comes out clean.  Cool 5 minutes in pan on a wire rack.

To make the glaze, combine the powdered sugar, water and vanilla, stirring until smooth.  Drizzle evenly over muffins. 

Serves 12

Source:  Cooking Light: The Food Lover's Healthy Habits Cookbook

Janice

Peach Cobbler

I made this cobbler on a cold Winter's day just hoping for the warmer days of Summer.  The cobbler was so refreshing.  Delicious! 

1/2 cup sugar
1 TBS cornstarch
1/4 tsp ground cinnamon
6 cups sliced fresh or frozen peaches (thawed - no need to drain the juice)
1 tsp lemon juice
3 TBS shortening
1 cup flour
1 TBS sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk

Heat oven to 400 degrees.  Mix 1/2 cup sugar, the cornstarch and cinnamon in a 2 quart saucepan.  Stir in the peaches and lemon juice.  Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. You may need to add just a touch more cornstarch if it is not thickening up.  Pour into an ungreased 2 quart casserole; keep peach mixture hot in the oven.

Cut shortening into flour, 1 tablespoon sugar, the baking powder and salt until mixture resembles fine crumbs.  Stir in milk.  Drop dough by 6 spoonfuls onto hot peach mixture.

Bake until topping is golden brown, 25 to 30 minutes.  Serve warm.

You may top with whipped cream or serve with ice cream.

Serve 6

Source:  Betty Crocker's Cookbook

Eileen

Taco Soup

After looking at so many taco soup recipes, I decided to combine some of each of the ingredients, and I came up with my own creation.  This was good served with a warm piece of cornbread, drizzled with honey!

1 - 12 oz pkg Andouille sausage - remove casing and dice
2 TBS olive oil
1 medium onion, diced
3 garlic cloves, diced small
2 cans Rotel tomatoes, hot or mild
2 cans creamed corn
2 cans black beans, rinsed
2 cans hominy, rinsed
1 packet taco seasoning, dry
1 packet ranch dressing, dry
3 cups chicken broth 

In a small fry pan, lightly brown the sausage.  In a separate large stock pot add olive oil, onions and garlic.  Cook until softened. Place remaining ingredients in the stock pot and add the sausage (no need to drain the sausage). Cover and bring the soup to a simmer.  Continue to simmer for 20 minutes, stirring often.

Serve this soup topped with any or all of the following ingredients:

sour cream
tortilla chips
lime juice
shredded cheese
cilantro

Serves 8 - 12

Eileen

Corn Bread

I like to serve cornbread with stew, chili and any Mexican meal. This went great with my Mom's Taco Soup.  Her Taco Soup recipe is also on this blog.  I like to serve Corn Bread warm with a little butter and a drizzle of honey.  Its even great for breakfast!

1 1/4 cup flour
3/4 cup yellow corn meal (I use Quaker Corn Meal that comes in a small canister)
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup skim milk
1/4 cup vegetable oil
1 egg, beaten

Heat oven to 400 degrees.  Grease an 8x8 or 9x9 pan.  Combine all the dry ingredients.  In a separate bowl, combine the wet ingredients.  Add the wet ingredients to the dry ingredients and stir together just until the dry ingredients are moistened.  Pour batter into prepared pan.

Bake 20-25 minutes or until light golden brown and wooden picked inserted into the center comes out clean.

Serve warm.

Serve 9

Source:  Quaker

Janice 

Boule (Artisan Free-Form No-Knead Bread)

This bread dough does not require any kneading and will last in the refrigerator for up to two weeks.  Measuring and mixing the dough takes less than 15 minutes.  When you want to make a loaf, just cut off a hunk of dough, shape it and bake it.  It will take less than 5 minutes.  The longer this dough is stored in the refrigerator, the more it will take on the taste of a sourdough bread. This recipe makes four 1-pound loaves. However, I usually make two loaves out of the recipe because I like a larger loaf.  Lightly toast a piece of bread and drizzle with olive oil for the perfect accompaniment to a hot bowl of soup.  It is also great made into a Panini sandwich.  Don't let the length of my 'wordy' recipe scare you.  It's mostly explanation.  This bread will really be the easiest bread you have ever made! Really!

3 cups lukewarm water
1 1/2 TBS granulated yeast (2 packets)
1 1/2 TBS kosher or other coarse salt
6 1/2 cups unsifted, unbleached, all-purpose white flour, measured with the scoop-and-sweep method
Cornmeal for dusting your pan

Warm the water slightly, to about 100 degrees.
Add the yeast and salt to the water in a 5-quart bowl, or a large plastic food container.  Don't worry about getting all of the yeast and salt to dissolve.

Add all of the flour at one.  Mix with a wooden spoon, a high-capacity food processor (14 cups or larger) or a heavy-duty stand mixer fitted with the dough hook.  Mix until the mixture is uniform.  If mixing by hand and it is becoming too difficult, wet your hands first and just mix with your hands.  However, do not knead the bread.  Kneading is unnecessary.  You are done when everything is uniformly moist, without any dry patches.  This mixing process should only take a couple minutes.

Cover the bowl or container with a loose fitting lid. It should just sit on top.  It should not be air-tight.  Allow the bread to rise at room temperature for about 2 hours.  Longer rising times, up to about 5 hours, will not harm the bread.  You can now use a portion of the dough after it has finished rising.  Or you may place the covered bowl in the refrigerator for when you are ready to make your bread.  It will keep in the refrigerator for two weeks.

When you are ready to make a loaf of bread, sprinkle the surface of the refrigerated dough with flour.  Pull up and cut off a 1-pound (about the size of a grapefruit) piece of dough, using a serrated knife.  Hold the mass of dough in your hands and add a little more flour as needed so it won't stick to your hands.  Gently stretch the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.  Most of the flour will fall off, that is o.k.  The flour doesn't need to be incorporated into the dough  The bottom of the loaf may appear to be a collection of bunched ends, but it will flatten when you bake the bread.  The top of the bread ball should be fairly smooth. This entire process should take no more than 30 to 60 seconds.

When I make my bread, I use half of the dough recipe and I bake it in a 1 1/2 quart oval or round casserole dish.  You may also bake it directly on a cookie sheet, pizza stone or any size casserole dish depending how much dough you are using. You should first sprinkle your baking surface with a little cornmeal to prevent it from sticking.

Let the dough rest on your pan (or in your casserole dish) for about 40 minutes.  Depending on the age of your dough, you may not see much rising during this period.  That is o.k. as it will rise during baking.

About 20 minutes before you are ready to bake your bread, preheat the oven to 450 degrees.  Dust the top of the bread dough with flour and make a few 1/4 inch deep slash marks diagonally on top of the dough with a serrated knife.  Your oven may not be up to 450 degrees yet, but go ahead and place the bread dough in the oven.  Bake for 30 minutes or until the crust in nicely browned and firm to the touch.  I bake my bread for 20 minutes, gently remove it from the pan and bake directly on the oven rack for the remaining 10 minutes so the bottom of the loaf gets crusty as well.

Let the bread cool completely on a wire rack.

Store the remaining un-used dough in the refrigerator in your lidded (not air-tight) container and use it over the next 14 days.  You'll notice that even one day's storage improves the flavor and texture of your bread.  This maturation continues over the 14 day storage period.  When you have used up all your bread dough, you don't even need to wash your container.  Just mix up another batch of dough and you will have bread whenever you need it.

Variations:  You may add 1 tsp dried thyme (2 tsp fresh thyme leaves) or 1/2 tsp dried rosemary leaves (1 tsp fresh) to the water mixture.  I think next time I might add some roasted garlic to my bread dough.  Yum!

Experiment with different size loaves and pans. You really can't mess up this bread...its so easy.  I sometimes pull and gently stretch my bread dough to make a long 12 to 14 inch loaf that is a couple inches in diameter.  Have fun with it!

Makes 4 one-pound loaves

Source:  Artisan Bread in Five Minutes a Day - Jeff Hertzberg, M.D. and Zoe Francois

Janice

Egg Drop Soup

This is the easiest soup you will ever make!  From start to finish in less than 15 minutes, this soup is not only easy and tasty but only 42 calories and 1 gram of fat per serving. What more could you ask for?  I was looking for something quick and light to go with my leftover Chinese food.  This was perfect.

2 cans (14 1/2 ounces each) chicken stock
3 egg whites, lightly beaten
1 tsp reduced-sodium soy sauce
1/4 cup chopped scallion tops

In a medium saucepan, bring the stock to a boil over high heat.  Cook, uncovered, for 5 minutes to reduce the volume.

Add the egg whites all at once and cook, stirring constantly, until they're white and stringy.  Remove from the heat and stir in the soy sauce and scallion tops.  (I didn't have any scallion so I just added a pinch of parsley flakes).

You may also add leftover pasta, rice, vegetables, fish or chicken to this recipe for a hearty main-course soup.

Serves 4

Source: Healthy Cooking For People Who Don't Have Time to Cook - Jeanne Jones

Janice

Make-Ahead Roasted Zucchini and Eggplant Lasagna

Whether you are looking for a recipe for a "Meatless Monday" or just want a healthier lasagna dish that is different from all the others, this is the perfect one to try.  You may also make this with all zucchini if you don't wish to use eggplant.  I like this recipe because you can make it the day before.  

1 - 28 oz can diced tomatoes, do not drain
1 1/2 lbs zucchini, peeled and cut into 1/2 inch pieces
1 1/2 lbs eggplant, peeled and cut into 1/2 inch pieces
5 TBS extra virgin olive oil
8 garlic cloves, minced
Salt and pepper
1 onion, chopped
1 - 28 oz can crushed tomatoes
2 - 3 TBS chopped fresh basil
12 no-boil lasagna noodles
8 oz mozzarella cheese, shredded (2 cups)
3 oz Parmesan cheese, shredded (1 1/2 cups) **Use the real stuff...not the cheese in the green can!

To Finish and Serve:

4 oz mozzarella cheese, shredded (1 cup)
1 oz Parmesan cheese, shredded (1 1/2 cups)

To Prepare:

Refrigerate the diced tomatoes.  Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees.  Toss zucchini and eggplant with 3 TBS oil two-thirds of garlic, 1 tsp salt and 1 tsp pepper.  Spread vegetables over two greased rimmed baking sheets and roast, stirring occasionally, until golden brown, about 25-35 minutes.  Make sure you scrape the bits of garlic off the bottom of the pan so they do not burn and get stuck to the pan.  You wouldn't want to lose their tasty goodness!

Meanwhile, heat remaining 2 TBS oil in a large saucepan over medium high heat until shimmering.  Add onion and cook until softened, about 5 minutes.  Stir in remaining garlic and cook for about 30 seconds.  Stir in crushed tomatoes, bring to a simmer and cook until the flavors blend, about 5 minutes.

Remove the pan from the heat.  To cool, stir in chilled diced tomatoes and let sit until cooled to room temperature, about 30 minutes.  (You should have 7 cups sauce.  Add water as needed to reach 7 cups.)  Stir in basil and season with salt and pepper to taste.

Measure out 2 cups of the sauce to a storage container to be used later.  Place in the refrigerator. 

Spread 1 cup sauce evenly over bottom of a 9 x 13 baking dish.  Arrange 3 noodles in single layer on top of the sauce.  It's alright if the noodles don't fit perfectly in the pan.  I broke some of the noodles into pieces in order to fill in some of the gaps.  Sprinkle one-quarter of the vegetables evenly over the noodles, then spread 1 cup sauce evenly over the vegetables.  Sprinkle 2/3 cup mozzarella and 1/2 cup Parmesan evenly over sauce.  Repeat layering noodles, vegetables, sauce and cheeses two more times.  For the final layer, arrange 3 remaining noodles on top, sprinkle with remaining vegetables and cover with the final 1 cup of sauce. 

To Store:

Wrap dish tightly with Saran Wrap and refrigerate lasagna and remaining sauce separately for at least 8 hours and up to 24 hours.

To Finish and Serve:

Adjust oven rack to middle position and heat oven to 400 degrees.  Unwrap baking dish, spread reserved sauce evenly over top of lasagna and cover dish tightly with greased aluminum foil.  Bake until sauce is bubbling around the edges and lasagna is hot throughout, about 45 minutes.  Remove foil, sprinkle with mozzarella and Parmesan and continue to bake, uncovered, until cheese begins to brown, about 10 minutes.  Let cool for 10 minutes.

Serve with a salad and lightly toasted Italian bread drizzled with olive oil. 

Serves 8 - 10

Source:  America's Test Kitchen

Janice

Crock-Pot Balsamic Roast Beef Dip Sandwiches

The original recipe for these sandwiches does not call for carrots and onions.  However, I figured, if you are going to put a roast in a crock-pot, you might as well add onions and carrots.  It adds flavor and gives you a side to serve with your sandwiches.  Top with a little horseradish and enjoy!

1 3-4 pound boneless chuck roast beef

1 (14.5 oz) can low-sodium beef broth
1/2 cup balsamic vinegar
1 TBS Worcestershire sauce
1 TBS low-sodium soy sauce
1/4 cup honey
1 tsp dried rosemary
5-7 cloves of garlic, minced
I added:
1 large white onion, quartered
3 large carrots

Place the roast in a 6 quart crock pot.  If using, place the onion and carrots in the crock-pot.
In a small bowl mix the rest of the ingredients and stir well to combine.  Pour liquid over the beef in the crock-pot.  Cover and cook on low for 6-8 hours or 4 hours on high.

To serve, remove the roast from the crock-pot with tongs and shred with the tines of two forks. Pour 1/2 of the pan juices over the shredded meat and serve the extra au jus as dip on the side for your sandwiches. Serve on crusty French roll buns or any bread of your choice.

 Serves 6

Source: www.crockpotladies.com

Janice

Log Cabin Family Restaurant Italian Sausage Soup

Whenever we are in Baraboo, Wisconsin we always eat at the Log Cabin Family Restaurant.  This is their most popular soup.  It tastes like pizza in a bowl! 
 

16 oz ground Italian Sausage, broken into pieces (I buy the Jimmy Dean bulk sausage)
1/4 - 1/2 cup onions, diced
3 cups water
1 - 14 oz jar prepared pizza sauce
1 - 14.5 oz can petite diced tomatoes, in juice (do not drain)
1/2 tsp Italian seasoning
3 - 4 garlic cloves, finely chopped
8 oz package sliced button mushrooms (it may seem like a lot but they shrink down quite a bit)
12 oz cheese-filled tortellini (found in the refrigerator or freezer section of your grocery store)
Tomato juice or water to thin (optional)
3/4 cup shredded mozzarella cheese
1/4 - 1/2 cup shredded fresh Parmesan cheese

In a large soup pot, brown sausage with onions.  When sausage is cooked through, drain off any excess grease, if there is any.  Add water, pizza sauce, diced tomatoes, Italian seasoning, garlic and mushrooms.  Turn up the heat to bring the soup to a boil then turn down the heat once boiling.  Simmer over medium heat about 10 minutes uncovered and an additional 10 minutes covered.  While the soup is simmering, cook the tortellini (according to package directions) in a separate pot - do not overcook.  Add the tortellini to the soup once it is finished simmering. If the soup is too thick, you may add tomato juice or water to thin to your liking.

Just before serving, place some mozzarella cheese in the bottom of the bowl.  Pour hot soup over the top and garnish with a sprinkle of Parmesan cheese.

Makes 8 - 10 cups

Source:  Log Cabin Family Restaurant, Baraboo, WI

Janice

Oatmeal Molasses Cookies

I wanted to bake something for my granddaughter to take back to college with her.  I found this recipe and knew she would absolutely love these because her two favorites are oatmeal cookies and molasses cookies.  She really enjoyed them. The molasses and oatmeal are a wonderful combination. 

1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1/3 cup molasses
2 cups Quick Cooking Oats
1 3/4 cup flour
1 1/2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1 cup raisins, optional
1/2 cup chopped walnuts, optional

Preheat oven to 350 degrees.

Cream together the butter, sugar and brown sugar.  Add the eggs one at a time and beat well after each addition.  Add remaining ingredients and mix until combined.

Drop cookies by rounded teaspoonfuls two inches apart onto a greased or parchment lined baking sheet.

Bake for 8 to 10 minutes, or until browned.

Makes 5 dozen

Source:  Taste of Home

Eileen