Mrs. Claus' Chocolate Chip Cookies...

3/4 C. Sugar
the giggle from an elf
3/4 C. Packed Brown Sugar
found high on the shelf
1 C. Butter
a reindeer's shy wink
2 Eggs
fairy dust colored pink
1 tsp. Salt
a wish from a child
1 tsp. Baking Soda
one elf smile - wild
2 1/2 C. Flour
one gallon of joy
the twinkle that's found
in a small girl or boy
1 C. Chopped Nuts if you like them
if not, leave them out
1 1/2 C. Chocolate Chips
remove all signs of doubt
1 tsp. Vanilla
a huge dash of love
a sprinkle of peace
from the wings of a dove

Cream the butter and sugar, 5 minutes for sure. Mix the giggles and winks, add the eggs and beat more. Add salt, soda, flour, fairy dust and the wish. The elf's sweet smile and beat well - what a dish! Add the chips and vanilla, and nuts if you will. Scoop with small ice cream scooper and your cookie sheets fill. Bake 350 degrees 10 minutes 'til done. Eat with peace, joy and love and have bundles of fun!
Merry Christmas!
(These are suspiciously similar to Toll House Cookies...We got this recipe from Mrs. Claus herself as we rode the Polar Express - Heber, UT - December 2008. Be sure to serve these with Hot Chocolate as "thick as melted chocolate bars". I believe...)

Peppermint Trifle...

1 Red Velvet Cake Mix
1 Large Pkg. Instant Chocolate Pudding
12 oz. Pkg. of Cool Whip
25 Starlight Peppermints (Crushed)

Make cake according to package instructions. (If you can't find a red velvet mix, add 1 Tbsp. Red Food coloring to a German Chocolate Cake mix.) Bake in a cookie sheet with sides for 20 minutes. Cool Completely, cut into 1" cubes. Make pudding according to package directions but add 1 extra C. milk. It will be a little thinner. In a trifle dish or punchbowl layer 1/3 cake cubes, 1/3 pudding, 1/3 cool whip and 1/3 of the crushed mints. Repeat 2 more times. Garnish with a whole candy cane.

(This was a fun holiday twist on our favorite dessert.)

Chocolate Trifle...(Punchbowl Cake)

1 Pkg. Chocolate Fudge Cake Mix

1 Large Pkg. Chocolate Fudge Instant Pudding (or two small pkgs.)

4 C. Milk

12 oz. Pkg. Cool Whip

3 Skor Candy Bars (crushed)

Make cake mix according to package directions, but cook in a larger pan than a 9x13. (I use a lasagne pan or a cookie sheet with sides.) Bake for the amount of time of CUPCAKES on the box, usually about 20-22 minutes. Let cool completely, then cut into 1" squares. Make pudding by adding 1 C. more milk than the pkg. calls for. You want it a little thinner and more of it. In a trifle dish or punchbowl cover the bottom with 1/3 of the cake cubes. Cover cake with 1/3 of the pudding. Next is 1/3 of the cool whip and you guessed it, Sprinkle 1/3 of the crushed skor candy bars over the top. Repeat 2 more times, ending with a sprinkling of skor candy bar.

(This is my favorite, and most requested, dessert to take places. My family even requests it as their birthday cake sometimes. This Christmas 2008 I created the Holiday Version - Peppermint Trifle. It's fun for the holidays, but we like the original best. I have made this using COOKED CHOCOLATE PUDDING AND REAL WHIPPED CREAM... Don't do it. It's just as good, or better even, and it's certainly EASIER to use the instant and the cool whip! But I'm not a believer in cool whip so I had to try. I still don't use cool whip, except in this recipe!)

(Printable Recipe Card)

Chicken Tacos...

3 Chicken Breast Halves

1 1/2 C. Your Favorite Salsa

6 Flour Tortillas

1 C. Shredded Monterey Jack Cheese

Shredded Lettuce

(Optional: Sour Cream, Avacados, Tomatoes, Sliced Olives)

Cook, cool and shred chicken. Add salsa to chicken and mix well. Heat the chicken mixture through and spoon into warm tortillas. Add cheese, lettuce and any optional items you enjoy.

(I created this recipe years ago and whenever I serve it, people are so surprised at how simple the recipe is. Add salsa to cooked chicken. I originally added 1 C. corn to the chicken mixture, but found that people like their corn served on the side better. The key is WHITE CHEESE, you may substitute mozarella for the jack but keep it white! Serve with corn, beans and hispanic rice for a yummy meal. )

Hispanic Rice...

1 14.5 oz. Can Chicken Broth

1 C. Water

1/4 C. Tomato Sauce

1 Garlic Clove (minced)

1 1/2 C. White Rice

1/2 C. Sharp Cheddar Cheese (shredded)

In a pot bring broth, water, tomato sauce and garlic to a boil. Add rice and cheese. Stir until evenly mixed and returned to a boil. Cover; reduce heat to lo. Do not stir or remove lid for 15 minutes. Remove from heat but let stand with lid on for 5 minutes. Fluff with fork.

( I love the rice at Mi Ranchito. This looks exactly like it. I got the color right, but theirs still has a little more flavor. Next time I make it, I will substitute red enchilada sauce for the tomato sauce. This rice is good, but it's still a work in progress...)

Jell-O Cream...

1 Large Box Orange Jell-O
1 Large Box (NOT INSTANT) Vanilla Pudding
2 1/2 C. Water
1 Pint of (UN WHIPPED) Whipping Cream
1 Can Mandarin Oranges

In a medium saucepan combine the jell-o and pudding powders. Mix together and add water, stir until well dissolved. Turn on the stove and heat to boiling. Boil 1 minute; stirring constantly. Remove from heat. Let cool and refrigerate. Chill at least 4 hours, better if overnight! In a mixing bowl transfer the hard chilled Jell-O mixture and add whipping cream. Beat on low until well mixed. Then beat on high until creamy and smooth. Fold in oranges. (Strawberry jell-o and fresh strawberries & bananas can be substituted for the orange jell-o and mandarin oranges.)
(This is melt in your mouth delicious. I got this recipe from a friend in PJ's playgroup when we lived in Las Vegas, 17 years ago...)

Chicken Enchiladas...My Way

2 Full Chicken Breasts (4 halves)

1 Family Size Can Cream of Chicken Soup

1 C. Sour Cream

1 Large Can Diced Mild Green Chilies

2 C. Shredded Monterrey Jack Cheese

6 Large Flour Tortillas

Cook and shred the chicken. In large bowl combine soup, sour cream and UNDRAINED chilies. Mix well. At this point you can either make a casserole or take a whole tortilla and add some chicken, filling and cheese and roll up. Place in casserole dish. Repeat. For the casserole I use a pizza cutter and cut the tortillas into 1" squares. Layer a greased 9x13 casserole dish with 1/3 of the tortillas strips. Spread chicken and filling over the top. Layer about 1/3 of the cheese. Repeat until all the ingredients are gone. Bake either way at 350* until hot and bubbly in the center. (about 45 min.)

(I usually make this casserole style. I also usually make 2 smaller ones and freeze one for later.)

Asparagus...

1 lb. Fresh Asparagus (snap off the ends)

1 Can Cream of Mushroom Soup

1 Clove of Garlic (minced)

1 Tbsp. Soy Sauce

1/4 C. Milk

1/4 C. Chicken Broth

1/4 tsp. Ground Black Pepper

1 C. Shredded Sharp Cheddar Cheese

1/2 C. Crispy Fried Onions (French's)

Steam or boil the asparagus in lightly salted water until desired tenderness. (5 min.) In a saucepan combine soup, garlic, soy sauce, milk, broth and cheese. Heat through. Arrange hot asparagus on a serving dish. Pour sauce over the top and sprinkle the fried onions.

(This was a variation of a Thanksgiving green bean casserole. James and I like asparagus and this was delicious.)

Fruit Salad...

2 Apples

1 Large, Ripe Pear (if you can find a good one)

2 Oranges

1 Large Pomegranate

1 Large Banana

1 1/2 C. Miniature Marshmallows

1/2 Pint Whipping Cream (sweetened & whipped)

Whip the cream, sweeten; add vanilla to taste. Set aside. Add to a large bowl apples and pear, cut chunky, oranges, (peeled and cut into bite size pieces.) pomegranate, (open and remove the individual seeds to equal approx. 1 C.) slice banana into bite size chunks. Mix well to get the "orange" juice spread over the apples and bananas. Fold in marshmallows and whipped cream.

(James and I both grew up with variations of this salad. Ours is a combination of what we both liked in our separate salads. We agree that nuts have no place in it. Although a sprinkling of freshly grated coconut occasionally graces the salad on my plate...)

Sweet Potatoes...

4 C. Sweet Potatoes (cut & cooked)
1/2 C. Apple Cider
1/4 C. Flour
1/4 C. Packed Brown Sugar
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
1/4 tsp. Ground Ginger
1/4 tsp. Salt
1/4 C. Butter
1 1/2 C. Miniature Marshmallows

Preheat oven to 350*. Place sweet potatoes in an 11x7 inch shallow baking dish and pour cider over. In a small bowl, combine flour, sugar, cinnamon, nutmeg, ginger and salt; mix together and cut in butter with a pastry blender. Spread evenly over sweet potatoes. Cover and bake for 45 minutes. Remove from oven, sprinkle with marshmallows and broil until browned. (1-2 min.)

(Made for my first solo Thanksgiving dinner 11/27/08.  Revised for Thanksgiving 2009)

Stuffing...

1 Tbsp. Olive Oil
2 Cloves Garlic (pressed)
1 Large White Onion (diced)
2 C. Sliced Mushrooms (8 oz pkg.)
2 Stalks Celery (sliced)
4 C. Bread Cubes (I use an onion seasoned french bread)
1/2 C. Apple Cider
2 Eggs
1 14 oz. Can Chicken Broth
1 tsp. Rubbed Sage
1 tsp. Ground Thyme
4 C. Mrs. Cubbison's Herb Seasoned Cube Stuffing (10 oz. box)

(Several hours or the night before, cut french bread into small cubes and spread out on a cookie sheet to dry.)

In a large skillet heat oil and saute garlic, onion, mushrooms and celery until tender. In a large mixing bowl place dried bread cubes and pour apple cider over top. Mix well. In a small mixing bowl combine 2 eggs, chicken broth, sage and thyme. Whisk together until well blended. Add Mrs. Cubbison's stuffing to french bread cubes, mix. Pour wet mixture over the bread/stuffing and stir until evenly coated. Fold in vegetables. Lightly stuff turkey and roast. (Or place in a greased 9x13 pan and bake at 350* for 40 minutes.)

(Stuffing for my first solo Thanksgiving 11/27/08. If it was just me eating this I would add chopped apples, pears, dried cranberries and more celery.)

Laura's Cheesy Scalloped Carrots

12 Medium Carrots
1 Onion (diced)
1 Clove of Garlic (pressed)
1/2 C. Butter
1/4 C Flour
1 tsp. Salt
1 tsp. Dry Mustard
1/4 tsp. Pepper
1/4 tsp. Celery Seed
2 C. Milk
1 Tbsp. Dijon Mustard
1/2 lb. Shredded Sharp Cheddar Cheese (about 2 C.)
3 C. Soft Bread Crumbs

Cut carrots into 1/2" pieces and boil in lightly salted water until tender. (About 5 min.) Saute onion and garlic in butter for 3 minutes. Add flour, salt, dry mustard, pepper, celery seed and milk. Cook until smooth. Remove from heat, fold in dijon mustard. In a 9x13 casserole dish; layer carrots and 1/2 of the cheese and 1/2 of the white sauce. Repeat. Top with crumbs. Bake @ 350* for 30 minutes.

(Laura's carrots are a Thanksgiving tradition. Carrot lovers (me) and carrot haters (James) alike will be able to agree on this delicious side dish.)

Chicken and Dumplings...

1/2 C. Butter
1/2 C. Chopped Onion
1 C. Flour
1/2 tsp. Salt
1 1/4 tsp. Poultry Seasoning
1/4 tsp. Pepper
4 C. Chicken Broth (2 cans plus a little water)
3 C. Cubed Chicken
3 C. Veggies (crisp cooked fresh; or use frozen: carrots, peas, beans, corn etc...)

Combine for dumplings: (Or use a pkg of prepared refrigerated biscuits)
2 C. Bisquik
1 C. Milk

In ovenproof pot, melt butter; add onion and cook until tender. Stir in flour, salt, seasoning and pepper. Add broth, cook and stir until thickened and bubbly. Stir in chicken and veggies. Heat to bubbly, stirring constantly. Do not leave on heat or it will burn on the bottom and ruin the flavor. Remove from heat and add dumplings by large spoonfuls into HOT chicken mixture. (dumpling mixture should be wet.) Immediately place pot in 425* oven for 15-20 minutes or until dumplings are golden brown and cooked through.

(Oooohhh...Comfort food at it's best! Some people might call this CHICKEN POT PIE. Yumm...)

Crazy Macaroons...RAW

1 C. Walnuts

3/4 C. Dried Cranberries

1/4 C. Coconut Water

1/4 C. Finely Shredded Fresh Coconut

Prepare coconut. (Pour water from coconut into cup, Shred 1/4 C. from the meat of the coconut. Set aside.) Place walnuts and cranberries in a food processor; blend until chunky chopped. Add coconut water; process until desired consistency. Shape walnut/cran/coconut mixture into balls. Roll in shredded coconut and chill for 1 hour. Makes 8 cookies.

(Created 11/20/2008. I like them...)

Peach Ice Cream...RAW

1 C. Fresh Frozen Peaches
2 Tbsp. Unpasteurized, Live Culture Yogurt
1/4 tsp. Cinnamon
1/4 tsp. Nutmeg
1 1/2 tsp. Pure Maple Syrup

In a food processor, process until desired consistency.

(The total calorie count for a 1+ C. serving should be about 105 calories. These are pure and natural calories. No chemicals or sugar substitutions. Compare to the Lo-Cal ice creams you can buy and the 1/2 C. serving size they offer. For taste and nutrition, this wins hands down! You won't miss anything if your family is eating ice cream! In fact, your family will ask for this instead of ice cream. P.S. These peaches were off my tree...)

Zucchinetti Marinara...RAW

2 Roma Tomatoes
1/8 Green Pepper
1/8 Red Pepper
1/2 Green Onion (diced)
1/2 Small Carrot (chopped)
2 Tbsp. Fresh Thyme
2 Tbsp. Fresh Basil
2 Tbsp. Fresh Oregano
1 Clove of Garlic (pressed)
1/4 tsp. Celtic Sea Salt
1 Zucchini

Place all ingredients EXCEPT zucchini in a food processor and process until desired consistency. Shred the zucchini with a cheese grater onto a plate. Top with the processed sauce. Serves 1.

(If you're eating raw and your family is eating "spaghetti" you won't feel left out with this recipe. That is until they pass the french bread...)

Pumpkin Cake

2 C. Flour
2 C. Sugar
4 Eggs
1 1/4 C Oil (replace with 3/4 C. Oil)
1 tsp. Salt
2 tsp. Baking Soda
1 Tbsp. Cinnamon (replace w/ 2 t. Cinnamon +1 t. Nutmeg + 1 t. Ginger + 1/2 t. Ground Cloves)
1 1/2 C. Pumpkin
1 tsp. vanilla

In a large mixing bowl combine all ingredients and mix well. Pour into a greased 9x13 pan. Bake for about 60 minutes at 350*. Frost with a cream cheese frosting. Optional, sprinkle with chopped walnuts. (I bake this in a bundt pan. While warm, drizzle with a Cream Cheese Eggnog glaze. 4 oz. softened Cream Cheese, 2 C. Powdered Sugar, 1 tsp. Vanilla, 1/4 C. + Eggnog. Mix well with a hand mixer. Add more eggnog to get to a "glaze" consistency.)

(This is my mom's famous PUMPKIN CAKE. At Thanksgiving of 2005 when we celebrated her 70th birthday, we served this yummy cake in her honor. I baked about 15 cakes and the above italics are my changes or additions. Just eliminate them if you'd like to bake it exactly as Mom would.)

Raspberry Cream Cheese Pies...A Geddes Tradition

Raspberry Topping

1 12 oz. Pkg Frozen Raspberries
1 HeapingTbsp. Cornstarch
1/2 C. Granulated Sugar
1 tsp. Vanilla

Pour frozen berries into a medium saucepan. Before turning on the heat add the cornstarch and sugar. Mix well to coat the frozen berries. Heat berries until mixture thickens and boils. Remove from heat, add vanilla. Set aside to cool while making cream cheese filling.

Cream Cheese Filling
1 Pint Whipping Cream
1 8 oz. Block of Cream Cheese (softened)
1 tsp. Vanilla
1 1/2 C. Powdered Sugar

With a hand mixer whip the cream until stiff. Separately, blend cream cheese, vanilla and powdered sugar until smooth. Fold together with the whipped cream. Pour into a baked pie shell. Cover with cooled Raspberry Topping. Chill until firm. Makes 2 pies.

(A beloved Geddes family tradition. Probably the most requested, most traded, most used recipe we have. These pies have become a requested addition to Christensen Thanksgivings. I definitely make mine sweeter than the original... My alterations are in italics, otherwise the recipe is unblemished.)

Apple Pie...

5 C. Apples (uniformly sliced;peeled or not)
1 Tbsp. Lemon Juice
3 Tbsp. Melted Butter
1 1/2 tsp. Vanilla
1/3 C. Packed Brown Sugar
1/3 C. Granulated Sugar
1/3 C. Flour
1/2 tsp. Salt
1 Tbsp. Cinnamon
1/2 tsp. Ginger
1/4 tsp. Ground Cloves
1/4 tsp. Nutmeg

Put apples in large mixing bowl. Add lemon juice, toss to coat. Add vanilla to melted butter and pour over apple mixture. Stir to coat evenly. In another bowl, stir sugars, flour, salt and spices together. Add to apples and mix well. Pour in unbaked pie crust and top with a top crust. Flute edges together. Slice "ventilation slits" in top crust. Sprinkle with cinnamon & sugar. Bake on a cookie sheet at 375* for 15 minutes. Reduce heat to 350* and bake an additional 55-60 minutes.
(James loves apple pie. I love apple pie. I think we are both agreed that Norma makes the best apple pie in the world...but my pie yesterday, using our very own apples, and my own combination of spices, weren't too bad! :) Use Norma or Sylvia's pie crust recipes and either way you can't go wrong.)

Angie's Apricot Chicken...

Chicken
1 8 oz. Bottle Russian Dressing
1 C. Apricot Preserves
1 Pkg. Dry Onion Soup Mix
1 tsp. Curry Powder

Combine all the ingredients together and brush over chicken. Bake at 350* for 1 hour. Baste during baking. Serve over white rice.

(This is a delicious, EASY recipe from my sister-in-law Angela. We like to serve it with sticky rice.)

Chicken Paprika...

1 Cut up Chicken (Rinsed & Dried)
2 Tbsp. Olive Oil
1/2 C. Minced Onion
1/2 C. Diced Green Pepper
1 Clove Garlic (pressed)
1 Tbsp. Paprika
1 tsp. Chicken Bouillion Crystals
1 8 oz Can of Tomato Sauce
1 Heaping Tbsp. Flour
1 C. Sour Cream

Saute onion, bell pepper and garlic in hot oil add chicken. Cook chicken for 5 minutes on each side, sprinkle with paprika, chicken bouillion and salt & pepper. Add tomato sauce, cover, simmer chicken for 25 minutes. Remove chicken. Add 1 heaping Tbsp. flour. Sauce becomes like a gravy. Season to taste. Add a little of the hot sauce to the cup of sour cream before adding the sour cream to the sauce. Put chicken back in and heat sauce through, but do not return to a boil. Serve over hot, buttered noodles.

(My favorite birthday dinner growing up. The garlic and bouillion are my additions to my Mom's classic dish. Also, Geddes' traditionally like dark meat, but I usually use chicken breasts.)

Grandma Sylvia's Pie Crust...

3 C. Flour 

1 1/3 C. Lard (Shortening will work) 

2 tsp. Salt 

5 Tbsp. Ice Water 

1 Tbsp. Vinegar 

1 Egg 

 Mix flour, lard and salt with a pastry blender until mixture resembles coarse crumbs. Combine all wet ingredients together. Stir into dry ingredients. Handle dough as little as possible. Roll out on floured board. Bake pie shells at 400* for 10-12 minutes. Makes 2 large crusts*. 

  (This recipe is the one I grew up with. *My mom was an expert pie maker. It says that it makes SIX crusts! I am sure that my mom could actually get 6 crusts out of it. But with my pastry skills, I got two large very manageable crusts. She always even had enough crust left over to make those yummy little cinnamon/sugar cookies.)

Candy Apple Cider...

2/3 C. Red Cinnamon Candies
1 C. Lemon Juice
1/4 C. Brown Sugar
8 C. Apple Juice
15 Whole Cloves

Melt cinnamon candies in lemon juice over medium heat. Dissolve brown sugar. Add apple juice and cloves. Simmer for 25 minutes to allow flavors to blend and then remove cloves. Serve hot from a heatproof vessel.

(Do not pour the hot cider in your recently acquired deceased Grandmother's punchbowl, unless you are ready to "divy" up said punchbowl amongst your 5 children and have a need to clean up a very sticky mess in the LDS Church Cultural Hall and describe how delicious this cider is to the Enrichment ladies, while they drink... water. Oh well, I still have the cups and this IS delicious.)

Chicken Alfredo Pizza

1/2 C. Butter
1 tsp. Minced Garlic
1 can Cream of Broccoli Soup
1 Pint Whipping Cream
1 C. Grated Parmesan Cheese
Mozzarella Cheese
Chopped, Grilled Chicken
Diced Tomatoes

Mix butter, garlic and soup together, heat until just bubbling. Add cream and cheese, heat stirring constantly until thickened. (Don't let it burn!) The sauce will thicken as it cools. Spread sauce over a pizza dough. Sprinkle with mozzarella cheese and top with chicken and tomatoes. Bake at 450* for 10-11 minutes.

(The sauce is a Chef Class recipe, it's also good on pasta. The pizza tastes similar to Papa Murphy's Chicken Alfredo Pizza! We're only fans of the tomatoes when they are fresh from a neighbors garden...)

No Bake Pumpkin Cheesecake...

1 8 oz. Block of Cream Cheese

3/4 C. Sugar

1 C. Pumpkin

1 C. Cool Whip

1 tsp. Vanilla

Your favorite pumpkin pie spices*

Graham Cracker Crust

In a large bowl mix softened cream cheese and sugar until smooth and creamy. Fold in pumpkin, cool whip, vanilla and spices. Pour into graham cracker crust. Chill at least 4 hours. Serves 8.

Crust:

11 whole (4 section rectangle Graham Crackers)

1/4 C. Sugar

6 Tbsp. Melted Butter

1 tsp. Vanilla

Crush the graham crackers into fine crumbs, add sugar and mix together. Add vanilla to melted butter and pour over graham cracker crumbs. Mix well until evenly coated. Press into a 8 or 9" (glass works best) pie plate. Bake at 350* for 6 min. Cool completely before filling.

(*My favorite pumpkin pie spices are 1 tsp. cinnamon, 1 tsp. ginger, 1/2 tsp. ground cloves, 1/2 tsp. nutmeg)

Oatmeal Cookies...

1 C. Butter
1 C. Brown Sugar, Packed
1/2 C. Sugar
2 Eggs
1 tsp. Vanilla
1 1/2 C. Flour
1 tsp. Baking Soda
2 tsp. Cinnamon
1/2 tsp. Salt
3 C. Uncooked Oats
1 C. Raisins*

Heat oven to 350*F. Beat butter and sugars until creamy. Add eggs and vanilla. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats and raisins. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Cool 1 minute on cookie sheet and remove to wire rack. Yield 4 dozen.

(This is the recipe for "Vanishing Oatmeal Raisin Cookies" from Quaker Oats. I have been making them for 30 years and they are still one of my favorites! I like to add a little bit of nutmeg. *I usually replace the RAISINS with CRAISINS. My family likes it when I leave the crazy raisins completely out!)

French Onion Soup...

2 tsp. Olive Oil
1 C. Sliced Yellow Onion
1 C. Sliced Red Onion
2 Leeks (White Part Only - Rinsed & Chopped)
2 Cloves Minced Garlic
4 C. Beef Broth
2 Bay Leaves
1 tsp. Dried Thyme
1/4 tsp. Ground Pepper
4 - 1" Thick Slices, Toasted French Bread
4 Slices Swiss Cheese
1/2 C. Shredded Mozzarella Cheese

Heat oil in large saucepan. Add onions, leeks and garlic. Cook, stirring often until onions are soft. (About 10 min.) Add broth, bay leaves, thyme & pepper. Increase heat and bring to a boil. Reduce heat to medium, partially cover pan and simmer for 10 minutes. Remove bay leaves, season to taste with salt and pepper.

Preheat the broiler. Toast both sides of french bread until golden brown and crispy. Ladle soup into individual heatproof bowls and top with a toasted piece of french bread. Add a slice of swiss cheese to the bread and cover bread and top of soup with shredded mozzarella. Broil on baking sheet until cheese melts. (1-2 min.) Serves 4.

(Yummy! If you order french onion soup when you go out to eat, you will like this. It creates the restaurant taste of this delicious soup at home. My helpers loved the look of the soup. They loved that they each got their own, personal serving that smelled, heavenly... They just didn't like the name! Onions! EEEWWW...)

Black & White Bean Salad...

2 C. White Beans (Drained;Rinsed)
1 C. Black Beans (Drained; Rinsed)
1 Large Green Bell Pepper (Seeded;Chopped)
2 Tbsp. Chives (Chopped;Fresh)
1 Large Can Mandarin Oranges (Reserve 1 T. liquid)
2 Tbsp. Olive Oil
1 Tbsp. White Wine Vinegar
1 Tbsp. Dijon Mustard
Salt & Ground Pepper

Combine beans, bell pepper and chives in large bowl. Drain mandarin oranges reserving 1 Tbsp. of syrup. Add oranges to bean mixture. In a small bowl combine mandarin orange liquid, oil, vinegar and mustard. Whisk until mixed well. Pour over bean mixture and stir to coat. Season to taste with salt and pepper. Serves 4.

(I am the only one in my family who likes this...I am also the only one in my family who tried it. It's good! It's not my favorite salad ever...but it's quick and easy, I always have ALL the ingredients on hand and it looks pretty. Grown ups will eat it. Kids will not.)

Pumpkin Pancakes...

2 C. Flour
2 Tbsp. Brown Sugar
1 tsp. Baking Powder
1/2 tsp. Salt
1/2 Tbsp. Cinnamon
1/2 tsp. Ground Ginger
1/2 tsp. Ground Cloves
1/2 tsp. Nutmeg

2 C. Milk*
1/2 C. Pumpkin
1 Eggs
1 1/2 Tbsp. Oil
1/2 C. Mini Chocolate Chips (optional)

Cook on lightly greased, 400* griddle. *Add more milk to thin batter. Double the recipe for big families.
(The O made these at preschool on Pumpkin Day.)

Grandma Norma's Cinnamon Rolls...

Put in bowl: 3 Tbsp. dry yeast, (add a little sugar) and 1 C. warm water. Set aside. In a large mixing bowl put: 5 C. quite warm water, add 3/4 C. sugar, 4 tsp. salt, 2 C. powdered milk, 3/4 C. oil, 3 eggs and at least 12 C. flour*. Mix well, then add yeast mixture. Mix again.** Let raise about 1 hour, roll out on floured board, butter and add your cinnamon/sugar mixture. Roll and cut into rolls. Raise again and bake at 375 for 20-25 minutes.

*you might need as much as 15 C. flour.

**Be sure to mix for 8-10 minutes.

(These are sooo good. But please, please leave out the nuts and raisins!!!)

Peanut Butter Blossom Cookies

48 Chocolate Kisses

2 Tbsp. Milk

1/2 C. Shortening

1 tsp. Vanilla

3/4 C. Creamy Peanut Butter

1 1/2 C. Flour

1/3 C. Sugar

1 tsp. Baking Soda

1/3 C. Packed Brown Sugar

1/2 tsp. Salt

1 Egg

Granulated Sugar

Beat shortening and peanut butter in large bowl until well blended. Add 1/3 C. sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir dry ingredients together; gradually beat into peanut butter mixture.

Shape dough into 1-inch balls. Roll in granulated sugar; bake on ungreased cookie sheet at 375* for 8-10 minutes, or until lightly browned. Remove from oven and immediately press an unwrapped chocolate kiss into the center of each cookie. Remove to wire rack and cool COMPLETELY. Makes about 4 dozen cookies.

(These simple, unexciting cookies are one of my FAVORITES!)

Pumpkin Cookies

1 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1 cup canned pumpkin
1 egg
1 1/2 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp pumpkin pie spice
1 tsp cinnamon
1/2 tsp salt

Cream sugars and butter. Add pumpkin, egg, and vanilla. Add remaining ingredients. Drop by cookie scooper (these cookies are small, 2-3 bite cookies) onto non-greased cookie sheet. Cook at 350* for 12 minutes. Yield 3 doz.

Frosting:
Melt 3 TBLS butter, add 1/2 cup brown sugar and whisk until mostly smooth. (Approx. 2 to 3 min.) Cool and add 1/4 cup milk, (If making these during the Holidays...I always add eggnog instead of milk.) 1/2 tsp vanilla and 2 cups powdered sugar or until desired consistency, and whip with hand mixer until smooth. Spread onto cooled cookies.

(Printable 4x6 recipe card by popular request. I signed my name because in the short month that we've found these we have made them so many times! We've slightly tweaked and "adopted" this recipe as our own. Loved is too mild a word for what they are in our household...)

(These are GOOD! I stole this recipe, and made a few minor changes, from a blog that I like to look at, this lady decorates the most beautiful cookies and cakes that I've ever seen! The Good Apple)

Gingerbread with Lemon Sauce...

Gingerbread

1 1/3 C. Flour

1 Egg (slightly beaten)

1/2 C. Packed Brown Sugar

1/2 tsp. Baking Powder

1/2 tsp. Baking Soda

1/4 tsp. Salt

3/4 tsp. Cinnamon

1/2 tsp. Ginger

1/2 C. Shortening or Butter

1/2 C. Boiling Water

1/2 C. Molasses

Grease bottom only of 9" pan. In large bowl combine flour, brown sugar, baking powder, baking soda, salt, cinnamon and ginger. Mix well add egg, butter, boiling water and molasses. Bake at 350 for 25-35 minutes.

Lemon Sauce

1 C. Sugar

2 Tbsp. Cornstarch

1/4 tsp. Salt

2 C. Boiling Water

4 Tbsp. Lemon Juice

2 tsp. Lemon Zest

Boil until clear and add 1/4 C. butter. Serve over warm gingerbread cake and top with fresh whipped cream.

(This is one of my FAVORITE holiday recipes! I didn't think I would like it, wow, was I wrong! Grandma Norma's recipe.)

Grandma Norma's Pie Crust...

6 C. flour

4 tsp. salt

2 1/3 C. Shortening

3/4 C. Ice Water

Cut the shortening into the flour and salt, add water. Roll out between wax paper.

makes 6 crusts.

(Grandma Norma's Apple Pies are soooo good!)

Biscuits with Daddy...

2002

2005

3 C. Bisquick

3/4 C. Milk

Mix bisquick and milk together until a dough forms. Roll dough to 3/4 inch thick rectangle on a floured surface and cut into circles with a glass. Bake 9-11 minutes in a 450 degree oven.

(2 or 3 times a month, James makes his famous "Sunday Biscuits with Daddy"! mmm...)

High Rise Apple Pancake...

Click on picture to enlarge.
(I had my mother-in-law write this out for me in her beautiful handwriting. Thanks Mom!)

Buttery Soft Pretzels...

Prep Time: 2 Hours

Cook Time: 10 Minutes

Ready In: 2 Hours 20 Minutes

Servings: 12

Ingredients:
4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water (110 degrees F/45 degrees C)
5 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil
1/2 cup baking soda
4 cups hot water
1/4 cup kosher salt, for topping

Directions:
In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt. Bake in preheated oven for 8 minutes, until browned.

(I got this from the Albertson's website.)

Italian Soda

2 T Concentrated Flavoring *
2 T Half and Half (or Cream)
1 C Ginger Ale
1/ 2 C Ice

Serves 1


1/2 C Concentrated Flavoring*
1/2 C Half and Half
1 (2 Liter) Bottle of Ginger Ale
4 C Ice

Serves 8

Mix the flavoring of your choice and the half and half together. Pour over ice in a tall glass. Add soda and a straw.

(*Some flavoring suggestions are any flavor of snow cone syrup, or frozen juice concentrates - my favorites are defrosted orange juice, grape juice or cranraspberry. DO NOT DILUTE.)

(The Girls made this at chef class and James especially liked it!)