Holiday Popcorn Mix

Holiday Popcorn Mix:

Popcorn

Pretzels

M&M's

white chocolate wafers

OK. So I don't have measurements for this recipe. But this is what we did. Pop a big bowl of popcorn. I used at least 15 cups. Add pretzel sticks. We broke them into bite sized pieces. Add desired amounts of M&M's. Any form of chocolate would work i.e. smartiesor Reese's pieces. We melted about 2 cups of white chocolate wafers in a double boiler. You could always add more if you like it sweeter. Drizzle melted white chocolate on top of your mixture stirring as you drizzle. Mix well. As you can see, I filled a red plastic cup and wrapped in cellophane. I love how festive it looks. Another great gift idea. 

Caramel Dip in a Jar

Caramel Dip in a Jar:

1 8 oz pkg cream cheese, softened

1 cup caramel sauce

skor bits

additional caramel sauce

Put softened cream cheese in a mixing bowl and whip it. Slowly add 1 cup caramel sauce as you keep whipping it. Put cream cheese mixture into a small jar; filling it as least half full. Drizzle additional caramel sauce on top and sprinkle with skor bits. I decorated my lid and placed an apple on top. I then wrapped it in cellophane and tied a ribbon around it. This makes a nice little gift.

I used a homemade caramel sauce using Kraft caramels. 

Caramel Sauce:

50 individually wrapped caramels

2 tbsp evaporated milk OR cream

Unwrap caramels. Place in a bowl. Add Milk or cream. Microwave until melted and smooth; stirring every minute or so.

Almond Kiss Cookies

Almond Kiss Cookies:

1/2 cup butter

1/2 cup sugar

1/2 cup brown sugar

1 egg 

1 tsp almond extract

2 cups flour

1 tsp baking soda

1/4 tsp salt

additional sugar

chocolate kisses( with or without almonds)

Glaze:

1 cup icing sugar

1 tbsp milk

4 tsp raspberry jelly

1/4 tsp almond extract

Cream butter and sugars. Beat in egg and extract. Combine the flour, baking soda and salt; gradually add to creamed mixture. If mixture seems dry I sometimes add 1-2 tbsp of water just to hold it together better. Cover and chill for 1 hour. Roll dough into 1 inch balls and then roll in additional sugar. Place 2 inches apart on baking sheets. Bake @ 325 for 10 minutes or until golden brown. Press a chocolate kiss into the centre of each cookie. Cool. Combine glaze ingredients; drizzle over cookies.

Lemon Raspberry Muffins

Lemon Raspberry Muffins

2 cups Flour

1 cup Sugar

1 tbsp Baking Powder

1/2 tsp Salt

2 Eggs,lightly beaten

1 cup Buttermilk OR Sour Cream

1/2 cup oil

1 tsp grated Lemon Zest

1 cup frozen Raspberries

Crumbs:

1/2 cup flour

1/2 cup sugar

1-2 tbsp butter

Glaze:

Juice from 1 lemon OR 1/3 cup

3/4-1 cup icing sugar

Mix together all the dry ingredients. Add the eggs, buttermilk, oil and lemon zest. Gently stir together just until it is mixed together. Fold in raspberries. Place muffin liners into the muffin tins. Fill each muffin liner 3/4 full with batter. Sprinkle with topping. Bake @ 350 for 15-18 minutes or until edges are golden brown. Drizzle about 1 tsp glaze onto each muffin. Makes about 15 muffins.

Bread Dressing

Bread Dressing:

10 cups bread cubes

2 boxes stove top dressing for chicken or turkey

1/2 tsp sage

1/4 tsp salt

1/4 tsp pepper

1 tsp dried minced onion

1 cup diced and fried bacon

1/2 cup melted margarine

1/2 cup hot water

1 beaten egg

1 box chicken broth(900 ml)

Put the bread cubes and stove top dressing in a large bowl. Add the sage, salt, pepper, and minced onion. Mix well. Sprinkle the bacon on top. Combine the hot water, melted margarine and egg. Pour onto the dressing as well as the chicken broth. Mix it all together and place into a greased casserole dish or roasting pan. Cover with a lid or tin foil. Bake at 350 for about an hour stirring in between to prevent crusty edges. If your dressing is not moist enough you may choose to add more water or chicken broth during the baking time.

This also works well to cook it in a slow cooker but you would have to increase the cooking time.

Dill Pickles

Dill Pickles:

small pickling cucumbers with ends trimmed

8 cups water

8 cups vinegar

1 1/2 cups white sugar

1 cup picking salt

4 tbsp pickling spice( put into tea ball OR wrapped in cheesecloth)

8 quart jars with lids and rings

8 heads fresh dill

8 cloves garlic

8 large grape leaves (Optional-they are for keeping your pickles crisp)

1.) Place the water, vinegar,sugar, pickling salt, and picking spice into a saucepan. Bring to boil, then simmer for 15 minutes.

2.) Sterilize the jars and lids in boiling water for at least 5 minutes.Place 1 head dill, 1 garlic clove and 1 grape leave into each jar. Pack the cucumbers into the jars to within 1/2 inch of the top. Pour the hot liquid into the jars, filling to with 1/4 inch of the rim. Wipe the rim of the jars with a moist paper towel to remove any food residue. Top with lids and screw on the rings.

3.) Place a tea towel in the bottom of a canner and fill halfway with water. bring to a boil, then carefully lower the jars into the pot. Leave a space between the jars. Pour in more water if necessary until the water level is to the top of the jars. Bring the water to a full boil, cover the pot and process for 10- 15 minutes.

4.)Remove the jars from the canner and place onto a cloth covered or wood surface, until cool. If any jars have not sealed properly, refrigerate them and eat them within a few weeks. Store in a cool, dark area and wait at least 1 week before opening.

*To make SPICY DILL PiCKLES: add a few rings of jalapeño peppers and/or 1/4-1/2 tsp of dried red pepper flakes to each jar.

Pizza Rolls

Pizza Rolls:

Dough:

1 cup water 

1/3 cup oil

1/2 tsp salt

1 1/2 tbsp sugar

1 tbsp yeast

2 cups flour, divided

Additional Ingredients:

•Pizza sauce; divided (about 1 cup; more or less depending on your preference)

•Shredded cheese of your choice( about 2 cups or so)

  •Meat of choice( pepperoni, salami, ham, bacon...)

•diced onions and green peppers-optional

•Parmesan cheese

•clubhouse italiano seasoning (at least 1 tsp)

Place the first 5 ingredients in a mixing bowl. Stir with a whisk. Add 1 cup flour. Mix well; gradually add remaining flour about a 1/4 cup at a time. Place dough in a greased bowl. Cover with a tea towel and let rise until doubled.

Put dough onto a lightly greased counter-top. Roll out or stretch into a rectangle( like you would for cinnamon rolls). Spread pizza sauce onto the dough; probably the same amount as you would put onto your pizza. Sprinkle italiano and a generous amount of Parmesan cheese.  Dice your meat of choice( I like to use pepperoni or salami ) and sprinkle on top of the pizza sauce followed by veggies and/or cheese. 

Roll up like you would for cinnamon rolls. Pinch the dough together to keep the end closed. Cut into 1 1/2 inch slices. 

Place on a cookie sheet lined with parchment paper. Press each roll down lightly with your hands.  Cover and let rise until doubled, about half an hour. 

Bake @ 350 for 15-20 minutes or until nicely browned. Quickly brush some additional pizza sauce on the outside of the baked pizza rolls with  a pastry brush. Then sprinkle some more shredded cheese on top and return to oven and bake for znother few minutes to melt the cheese. 

I like to double this recipe, when doing so I get about a dozen or so. 

Susie's Salsa

Susie's Salsa:

- 8 cups tomatoes, chopped

- 2 green peppers, chopped

- 1 large onion, chopped

- 1 1/2 tsp minced garlic (I use the stuff in jars with oil)

- 1 tbsp salt

- 1/4 cup vinegar

- 1 cup brown sugar

- 1 1/2 tsp seasoned black pepper OR 1/2-1 tsp back pepper

- 1 tsp chili powder

- 1 tbsp Smoky Paprika Chipotle Seasoning-this is my secret key ingredient that I get from Amazon OR 1 tbsp taco seasoning (any brand)

- 1 tbsp dried cilantro OR dried parsley

- 1 tsp dried Red Pepper Flakes

- 1 tbsp Clubhouse Roasted Garlic & Pepper (optional)

- 3 small tins tomato paste

- 6 cups chopped tomato 

Put into a large pot all the above ingredients EXCEPT the second amount of tomatoes. Bring to a boil and simmer for 10-15 minutes. Add second amount of tomatoes; simmer another 5-10 minutes.If your salsa is quite runny you may want to choose to thicken it with a clear jell or cornstarch mixture. Put in jars to seal. I like to process mine in a water bath for an additional 10 minutes.

Jello Popsicles

Jello Popsicles:

2 cups boiling water

1 small package flavored jello powder

1 cup lemonade powder OR 1/2 cup sugar

2 cups cold water

Bring to boil 2 cups water; add jello and lemonade powder. Stir until powder is completely dissolved. Add 2 cups cold water. Mix well. Pour into Popsicle molds. This makes about 8-10 popsicles, depending on the size. Freeze until completely frozen. To remove popsicles from mold run hot water over the outside until the popsicles slide out nicely. My family has really enjoyed these this summer. Our favorite combination was strawberry jello with the lemonade.

Crepes with Cream Cheese Filling and Fruit Sauce

Basic Crepes:

 4 eggs

1 1/2 cups milk

1 1/2 tsp sugar

pinch of salt

1/2 tsp vanilla extract
1 cup flour

For the crepes, mix together the first four ingredients- a blender works great for this. Add flour; beat until smooth. Melt butter in a 8 inch skillet OR spray with Pam. I usually have my burner on medium heat.  Pour about 4 tbsp batter into center of skillet; lift and turn pan to cover bottom. Cook until lightly browned; turn and brown the other side. Remove to a plate;cover with a tea towel or paper towel. Repeat with remaining batter, adding butter or Pam to skillet as needed.

Cream Cheese Filling:

4 oz. softened cream cheese

1/4 -1/2 cup icing sugar

3 cups cool whip

1 tsp almond extract

Mix together the softened cream cheese with the icing sugar and almond extract. Gradually add the cool whip and beat until well blended.

 To serve put desired amount of cream cheese filling in the centre of the crepe. Roll up and put a fruit topping of choice on top. I like to use homemade raspberry or cherry pie filling. I also like to sprinkle roasted slivered almonds on top as well.

Fudgesicles

 

Fudgesicles:

1  package (4 serving)  instant chocolate pudding

2 cups milk

1/2 cup half and half cream

1/2 cup sugar

1 tsp almond extract (optional)

Beat all ingredients together; mixing well. Pour into molds and freeze. This made 8 fudgesicles in my molds. My daughter Presley said they do not taste like the store bought ones; but they are still awesome tasting! (Words of a teenager)

Broccoli & Cauliflower Salad

Broccoli & Cauliflower Salad:

1 head Broccoli, washed and cut into bite sized pieces

1 head Cauliflower, washed and cut into bite sized pieces

 (or you could use another head of Broccoli )

1 package bacon,diced,fried and drained off of grease

1 cup carrots, shredded

1 cup cheddar cheese, shredded ( I often use more )

optional ingredients: raisins, red or green onions

 

Place the above ingredients into a large bowl. Pick one of the dressing mixes below:

 

1 1/2 cup mayo

1/2  cup sour cream

1/2 cup sugar

1/2 tsp salt

2 tbsp vinegar

 

OR

 

1 1/2 - 2 cups mayo

1/2 cup sugar

4 tbsp vinegar

 

Thoroughly mix the dressing of your choice. Pour onto the veggie mixture and stir until dressing is mixed well into the salad and covers all the veggies evenly. Store in refrigerator until ready to serve. May be topped with additional shredded cheese.

To make a complete meal for myself I like to add some grilled chicken into my portion of the salad. So good😋

 

 

 

 



Rhubarb Custard Squares

Rhubarb Custard Squares:

Crust:

1 1/2 cups flour

1/4 cup sugar

3/4 cup butter OR margarine

Custard Filling:

5 cups fresh rhubarb, finely chopped

2 cups sugar

7 tbsp flour

1 cup cream

3 eggs, beaten

Topping:

6 oz. cream cheese, softened

1/2 cup sugar

1/2 tsp vanilla extract

1/4 -1/2 tsp almond extract (optional)

1 cup whipping cream, whipped

Combine flour and sugar, cut in butter. Press into a 9 x 13 inch pan; I do not recommend using glass pans but they may work better for you than myself. Bake @ 350 for 10 minutes. Meanwhile, combine second amount of sugar and flour, whisk in the cream and eggs. Sprinkle rhubarb over the baked crust. Pour the cream mixture over the rhubarb. Bake @ 350 F for 40-45 minutes, or until custard is set. Cool completely before putting the topping on. For the topping, beat the cream cheese with the sugar and the extract(s); fold in the whipped cream. Store in the refrigerator. Apparently it freezes well... but I have never tried this because it disappears so quickly!

This recipe is a must for me to make at least once every summer when there is fresh  rhubarb in my garden. I usually double the recipe and bake it in a large cookie sheet. However, when I do this there usually will be a small amount of custard that will not fit into the pan (This does not effect the taste at all) .

Apple Crisp Cheesecake

Apple Crisp Cheesecake

Crust:

1 cup graham wafer crumbs

1/2 cup rolled oats

3 tbsp brown sugar

6 tbsp melted butter/margarine

Filling:

3 x 8 oz. packages cream cheese, softened 

1/2 cup packed brown sugar

2 eggs

6 tbsp sour cream

1/2 tsp cinnamon

1/8 tsp ginger

2 apples, peeled and diced or sliced

Topping:

5 tbsp flour

5 tbsp rolled oats

3 tbsp brown sugar

3 tsp cinnamon

3 tbsp butter/margarine

Caramel Sauce:

20 individual wrapped  caramels

1/4 cup milk or cream

OR

store bought caramel ice cream topping

Preheat oven to 350 F. Mix crust ingredients in a bowl. Press into a spring-form pan. 

Cream together the softened cream cheese and sugar. Add eggs. Mix well; making sure to scrape of the sides of the bowl to avoid clumps of cream cheese. Add the remainder of filling ingredients. Pour over crust. Sprinkle apples on top of the filling.

Combine topping ingredients and sprinkle over the apples.

Bake at 350 for 45 minutes or until set. Remove from heat. Cool. Refrigerate for 4 hours or overnight.

To make the caramel sauce unwrap the caramels and place in a microwavable dish. Add cream. Microwave 3-4 minutes or until caramels are completely melted and mixture is well blended, stirring after each minute.

To serve cut cheesecake into slices. Drizzle desired amount of caramel sauce on each individual piece. Also good with a scoop of vanilla ice cream on the side.

Homemade Pizza Sauce

This may seem an odd time to post a canning recipe but I actually made Pizza Sauce quite recently. I will share a trick for  making the BEST pizza sauce; regardless of which recipe you follow.

 Here it is: I usually freeze my chopped tomato`s in large freezer bags(equivalent to an ice cream pail) before I make my pizza sauce. Here is why: When you thaw the tomato`s there will be a clear liquid that separates from the tomatoes. Discard most of this liquid and then proceed with your pizza sauce as usual. This results in a nice thick sauce without having to simmer it for hours. Plus this way you can save your pizza sauce making for a time when you don`t have all the other canning or garden work to do.

 

Susie`s Pizza Sauce:

2 gallons chopped tomatoes

4 onions,peeled and cut up

2 green peppers, cut up with seeds removed

1 jalapeno pepper, cut up with seeds removed

2-3 garlic cloves minced OR 2 tsp minced garlic in oil

2/3 cup olive oil

1/2 cup sugar

2 tbsp salt

3-4 cans(369 ml) tomato paste-depending on how thick your sauce is

2 tbsp parsley

2 tbsp chili powder

4 tbsp clubhouse Italiano (as pictured above)

2 tbsp clubhouse Roasted Red Pepper & Garlic

1/2 cup Parmesan cheese

 

Bring to boil the first 5 ingredients in a large pot and simmer for about an hour. At this point you can do 1 of 2 things. 1) Blend and return to pot. OR  2) put through a sieve (like the one pictured above) squeezing out all the liquid, and return the liquid to the pot. Blending it works and is easier but using the above sieve will eliminate the tomato seeds as well as skin. Add remaining ingredients(except Parmesan cheese) and simmer for another hour or until desired thickness . Add Parmesan cheese. Put into sterilised jars and seal.

 

 

 

 

Strawberry Rhubarb Slush

Strawberry Rhubarb Slush:

20 cups chopped rhubarb

32 oz package strawberries (about 4 cups)

4 cups sugar

1 cup Lemonade powder (I used Country Time) OR 1 can frozen pink lemonade 

16 cups water

1 small package strawberry jello

1/2 -1 cup lemon juice

In a large pot, bring the rhubarb, strawberries, sugar, lemonade powder and the water to a boil. Reduce heat; simmer for 1/2 -1 hour or until rhubarb in very tender. This smells so good as it is cooking! Press through a sieve; discard pulp. Stir in  lemon juice and jello until dissolved.Transfer into 2 ice cream pails and freeze, stirring occasionally until firm.

To serve combine equal amounts of frozen rhubarb mixture and ginger ale or sprite. Optional: Desired amount of vodka may also be added.



Molasses Crinkles

Molasses Crinkles

1 1/2 cups margarine

2 cups brown sugar

2 eggs

1/2 tsp salt

1/2 cup molasses

4 tsp baking soda

4 1/2 cups flour

2 tsp cinnamon

2 tsp ginger

sugar(for dipping cookie dough)

 

Cream together margarine and sugar. Add eggs, salt, molasses and baking soda. Then add sifted dry ingredients. Dough may be chilled or used right away-I prefer to chill first,this makes the rolling part much easier! Generously grease your hands and roll cookie dough into 1 inch balls. Roll in sugar. place on cookie sheet and flatten lightly with a fork. Bake @ 350 F for 8-10 minutes( Just until set).

 

This will make a huge batch so what I like to do is bake 1 or 2 dozen for fresh eating and wrap the remaining dough in wax paper to store in the freezer; as you can see in the photo above. The cookie dough can be stored for up to 3 months this way. This also makes a nice gift for teachers or new mom's. Just attach a note with instructions for baking. When using frozen cookie dough I like to thaw it first and then proceed as usual.



Peanut Butter Cup Banana Bread

Peanut Butter Cup Banana Bread:

3 cups Flour

2 tsp Baking Soda

1/2 tsp Salt

1 tsp Cinnamon

4 very ripe Bananas, mashed

1/2 cup Peanut Butter

1 cup Sour Cream

2 Eggs

1/4 cup Oil

1 cup packed Brown Sugar

1 tsp Vanilla

1 1/2 cups chopped Peanut Butter Cups, or bite sized Peanut Butter Cups

1/2 cup chocolate chips

Preheat oven to 350 F.

In a large bowl, whisk together flour baking soda, salt and cinnamon; set aside.

beat the bananas, peanut butter, sour cream, eggs, oil, brown sugar and vanilla until well blended. Spoon the flour mixture into the banana mixture and beat on low speed until just blended. Stir the peanut butter cups and chocolate chips into the batter.

Divide the better evenly between 2 greased loaf pans. ( Although I like to use parchment paper) Bake for 50 minutes, or until a toothpick inserted into the middle comes out clean. Cool for 10 minutes before removing from pans. Cool completely before slicing.

Optional: My daughter Presley likes to eat the banana bread with butter.

Texas Brownies

Texas Brownies:

2 cups flour

2 cups sugar

1 cup margarine

1 cup brewed coffee or water

1/4 cup cocoa

1/2 cup buttermilk

2 eggs

1 tsp baking soda

1 tsp vanilla

 

Combine flour and sugar. In a saucepan combine margarine, coffee and cocoa. Stir and heat to boiling. Pour mixture over flour and sugar. Add milk, eggs baking soda and vanilla. Mix well. Bake in greased cookie sheet at 350 F for 15-20 minutes.

 

Frosting:

1/2 cup margarine

2 tbsp cocoa

1/4 cup milk

3 1/2 cups icing sugar

1 tsp vanilla

 

Bring to boil the margarine, cocoa and milk. Add vanilla and icing sugar(I usually do 1 cup at a time). Stir until smooth. Pour over warm brownies as soon as you take them out of the oven.

Cheeseburger Pie

 Cheeseburger Pie:

2x Double Pie Crust Dough ( recipe link below )

2 lbs ground beef

1 cup diced onions

1/2tsp minced garlic (I like to use the stuff in a jar with oil)

1 can tomato soup

1/2 cup ketchup

1-2 tsp italiano

1 tbsp parsley flakes

salt and pepper to taste

1 can mushrooms,drained (optional)

2 cups shredded marble or mozzarella cheese

For filling: Brown the beef with the diced onions and garlic. Stir in mushrooms, tomato soup and spices. Simmer for at least 5-10 minutes.
Meanwhile, roll out dough for 2 double pie crusts. Put a single crust on the bottom of 2 pie plates. Divide and spread the meat mixture onto the 2 pie crusts. Top generously with shredded cheese of choice. Cover with top pie crust; pinching the edges to seal. Bake at 375 F for at least 30 minutes or until edges are golden brown.

* Add 1/2 a package of diced and fried bacon and sprinkle on top of the shredded cheese to turn it into a BACON CHEESEBURGER PIE!!!

** This meat mixture can easily be doubled to make 4 pies to make use of all the pie dough if you are using the recipe in the link below.
https://countrygal33.blogspot.com/2020/03/never-fail-pie-dough.html?m=1

Fruit Salsa with homemade Cinnamon Chips

Fruit Salsa:

4 kiwi, peeled and diced

1 apple, peeled, cored and diced

1 cup blackberries or raspberries (or both) cut in half

2 cups diced strawberries

1 cup diced pineapple

2 large mangoes or peaches, peeled and diced

1 cup diced grapes

1 tbsp lemon juice

4 tbsp fruit jelly ( I used raspberry)

1 tbsp brown sugar

2 tbsp white sugar

Mix all the fruit together in a large bowl with the lemon juice to prevent browning. In a separate bowl, mix the sugars into the jelly. Add jelly to the fruit. Mix well. Cover and chill in the refrigerator for at least 15 minutes. This is best when made and eaten on the same day because as it sits the fruit gives off a lot of juices and it gets quite runny. However, if I have leftovers I add more fruit into it before I serve it again.

Cinnamon Chips:

8 large flour tortillas

melted butter or margarine

1 cup white sugar

2 tbsp cinnamon

Preheat oven to 350 F. Brush melted butter onto the top side of each flour tortilla. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange on a cookie sheet in a single layer. Bake 8-10 minutes; being careful not to over bake. Allow to cool. Serve with chilled fruit salsa OR Cheesecake Dip(recipe also found in  my blog).

Root Beer Cookies







My nephew Jake liked the finished product!

Chase and niece Hanna were my helpers.

Root Beer Cookies:

1 cup butter/ margarine

2 cups brown sugar

2 eggs

1 cup buttermilk*

1 tsp Root Beer flavour

4 cups flour

1 tsp baking soda

1 tsp salt

 

Icing:

3/4 cup butter/ margarine

3 tbsp water

3 1/2 cups icing sugar

1 1/4 tsp Root Beer Flavour

 

Cream butter and sugar. Mix in eggs. Slowly add buttermilk and then the Root Beer flavour. Sift together: flour, baking soda and salt. Add flour mixture, 1 cup at a time. Cookies may be dropped by spoonful onto greased cookie sheet. But, I prefer to chill cookie batter at least 30 minutes in the refigerator to harden it which allows me to shape cookie dough into 1 - 1 1/2 inch balls with well greased handsand place onto cookie sheet. Flatten just a bit. Bake at 350 F for 8-10 minutes. Cool completely before spreading icing on top. These cookies are a hit with both children and adults.

 

* To make a substitute for buttermilk; simply put 1 tbsp of vinegar OR lemon juice in a 1 cup measuring cup. Fill the rest with milk. Let it sit for a few minutes.



Lemon Bars

Lemon Bars

2 cups flour

1/2 cup icing sugar

2 tbsp cornstarch

1/4 tsp salt

3/4 cup butter

4 eggs, lightly beaten

1 1/2 cups sugar

3 tbsp flour

3/4 cup lemon juice

1/4 cup  milk

 

 

Preheat oven to 350 F. In a bowl combine the 2 cups flour, icing sugar, cornstarch and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Press mixture into a greased 9 x 13 metal baking pan. Bake 18-20 minutes or until edges are golden.

 

Meanwhile, for filling, in a medium bowl stir together eggs, sugar, 3 tbsp flour, lemon juice and milk. Pour filling over hot crust. Bake for 15-20 minutes more or until center is set. Cool completely. Sift with additional icing sugar. Cut into bars. Cover and store in refrigerator.

Ham & Cheddar Chowder

Ham & Cheddar Chowder:

4 cups water

3 potatoes, peeled & cubed

1/2 cup carrots, sliced

1/2 cup celery, diced

1/4 cup onion, diced

1/2-1 tsp salt

1/4 tsp pepper

2 tbsp Chicken or Ham Soup Base Powder

1 tin mushroom soup

1/4 cup butter

2 cups milk

1-2 cups cheddar cheese,*shredded

1 can corn, drained

1 1/2 cups cooked ham, cubed

2-3 tbsp cornstarch mixed with 1/4 cup water

In a large pot, bring water, potatoes, carrots, celery, onion, salt and pepper to a boil. Reduce heat; cover and simmer 8-10 minutes or until veggies are tender-crisp. Do not drain! Stir in mushroom soup, corn, ham, chicken soup base, butter, and milk; simmer for a few minutes. Add cornstarch that has been mixed with water. Cook and stir well until thickened and bubbly. Remove from heat. Add shredded cheese. Stir until cheese is melted and mixed in. To serve sprinkle with more shredded cheese.

*1/4- 1/2 cup cheese whiz can be used in place of the marble cheese.

D.I.Y Brown Sugar

                                       D.I.Y Brown Sugar

 

 

 

 

Brown Sugar

1 cup sugar

1 tbsp molasses

 

Combine sugar and molasses. Mix well with a fork or a spoon. I like to use a spoon to press the clumps against the side of the bowl. It's as simple as that. I have made it in a blender;it does work but it looks nicer when you make it by hand. If you want a darker sugar you just add more molasses. I usually make an ice cream pail full at once to save for later use.

Spaghetti & Meatballs

Spaghetti & Meatballs

 

Meatballs:

2 lbs ground beef

2 eggs

1/2 cup milk

1/2 cup breadcrumbs OR rolled oats

2 tbsp dried onion flakes

1/2 tsp garlic powder

1 tsp italiano seasoning

1/2 tsp salt

1/4 tsp seasoning salt

1/2 tsp ground pepper

 

Put all of the above ingredients in a large bowl. Mix well. Form meatballs. Brown meatballs in a large, deep frying pan with a splash of olive oil as well as 1/2 tsp minced garlic.

 

Tomato Sauce:

1 can tomato soup

1 cup water

1 jar of your favourite spaghetti sauce (I like to use homemade)

1 can of mushrooms (optional)

1 tbsp italiano seasoning

1/4 cup Parmesan cheese

dash seasoning salt

salt & pepper to taste

 

Mix the tomato sauce ingredients in a bowl. Pour over meatballs.  Simmer at least 15-30 minutes to allow the flavors to blend together. During this time cook your spaghetti or choice of pasta. I like to serve this meal with garlic bread, corn and Cesar salad on the side.

 

Bacon & Chive Dip Mix

 

Bacon & Chive Dip Mix:

6 tbsp real bacon bits

3 tbsp onion flakes

3 tbsp dried chives

3 tbsp beef soup base

1/2 tsp garlic powder

Combine above ingredients. Store in fridge or freezer until ready to use. To make dip: combine 2-3 tablespoons of mix with 1 cup sour cream. serve with your favorite vegetables, ripple chips or crackers of choice. I also like to use it as a potato topping.

 

Pancakes for Two or Three

Pancakes for Two or Three:

-1 cup Flour

                       -1 tbsp Sugar                       
                   -1 tsp Baking Powder                          
   -1/2 tsp Baking Soda          
     -1/2 tsp Salt        
-1 Egg
-1 1/4 cup Milk
- 2 tbsp Oil

              Combine all the dry ingredients in a bowl. Combine milk, oil and egg; stir into dry ingredients and mix well. Pour batter by 1/4 cupfuls onto lightly greased frying pan; turn when bubbles start to form on the top of pancakes. Cook until second side is golden brown. Makes  approximately 8 or 9 pancakes. I like to serve these with my homemade caramel sauce. Recipe is in the link below:

 https://countrygal33.blogspot.com/2019/05/homemade-caramel-sauce-pancake-syrup.html?m=1