Apple Pie Bars

Crust:
2 1/4 cups flour
3/4 tsp. salt
2/3 cup butter
8-10 tbsp. water

Mix flour and salt.  Cut in butter.  Add water.  Knead until a ball forms.  Roll out dough out in a rectangle onto a floured surface.  Wrap dough around rolling pin and then unwrap onto a greased jelly roll pan, going slightly up the sides.

Filling:
2/3 cup sugar
1/3 cup flour
1 tsp. cinnamon
about 7 slightly tart apples, peeled, cored and cut into pieces

Toss apples around in the sugar/flour/cinnamon mixture.  Spoon evenly over crust.

Crumb Topping:
1 cup oats
1 cup packed brown sugar
1/2 cup flour
1/2 cup butter

Stir together until crumbly.  Sprinkle onto filling.

Cook for 40-45 minutes at 375*

Chocolate Zucchini Cake

Combine the following:

2 eggs
1 cup olive oil

1 1/2 cup sugar

2 tsp. vanilla

2 cups wheat flour

1/2 cup cocoa powder

1 1/2 tsp. baking soda

1 tsp. salt

1/2 tsp. cinnamon

Add 2 cups grated zucchini.

Fold in 1/2 cup chopped walnuts.

Bake at 350* for 25-30 minutes.

Chocolate Frosting:

1 1/2 sticks of softened butter

2 cups powdered sugar

1/4 cup powdered cocoa

1 1/2 tbsp. milk

1/2 tsp. vanilla

Beat together until smooth.

Banana Split Cake

2 cups Graham cracker crumbs
2 sticks margarine
2 cups powdered sugar
2 eggs
5 bananas sliced
1 can crushed pineapples (drain some of juice)
1 large cool whip
Cherries
Chopped nuts
Melt 1 stick of butter and mix with Graham cracker crumbs then press into 9x13 dish
Mix powdered sugar and eggs then add stick if butter, (I doubled this step) mix for about 10 minutes then spread over crust.
Spread sliced bananas over mixture then spread pineapples over bananas.
Add cool whip
Top with cherries & nuts
ENJOY!!!!!!

Caramel Bars

1 stick of butter
2 cups brown sugar
3 eggs
1 tsp. vanilla
1/2 tsp salt
1 3/4 tsp baking powder
1 3/4 cup + 3 Tbsp. flour
1/2 cup chopped walnuts (optional)

Melt butter over stove top.  Add sugar, melt; cool.  Add eggs, vanilla, and dry ingredients.  Bake at 350* in a greased 9 x 13 pan for 25 minutes. 

Blueberry Buckle Coffee Cake

2 cups wheat flour
3/4 cup sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1/4 cup olive oil
3/4 cup milk
1 egg
2 cups fresh or frozen (thawed and drained) blueberries
Crumb Topping (below)
Glaze (below)

Heat oven to 375*.  Grease square pan, 9x9x2".  Blend flour, sugar, baking powder, salt, oil, milk & egg;  beat about 30 seconds.  Carefully fold in blueberries.  Spread batter in pan.  Sprinkle with Crumb Topping.  Bake 45-50 min or until toothpick inserted in center comes out clean.  Drizzle with Glaze.

Crumb Topping
1/2 cup sugar
1/3 cup flour
1/2 tsp. cinnamon
1 stick softened butter

Mix all ingredients until crumbly.

Glaze
3/4 cup powdered sugar
3/4 tsp. vanilla
3-4 tsp. hot water

Mix all ingredients until drizzling consistency.

Jerk Chicken

2 bunches of green onions, cleaned and trimmed
1-1 1/2 Tbsp. Tabasco sauce
2 Tbsp. soy sauce
2 Tbsp. fresh lime juice
1 Tbsp. dry mustard
1 Tbsp. salt
5 tsp. ground allspice
2 bay leaves
2 garlic cloves, peeled
2 tsp. sugar
1 1/2 tsp. dried thyme
1 tsp. cinnamon

Place all ingredients in a food processor and puree.  Yes, I know, it looks like baby poop.  But it's the best chicken marinade ever!

Use to marinate chicken parts at least overnight, preferably two days.  this makes enough to marinate 5-6 lbs of chicken parts, or 2 chickens.  Coat the chicken by adding the mixture in a bowl and mixing by hand, or by putting the chicken and marinade in sealable plastic bags and kneading.

Repeat the mixing occasionally to ensure good coverage.  Grill the chicken as usual. 

Homemade Pizza

Dough:
1 1/2 cups warm water
2 1/4 tsp. yeast
1 tsp. sugar
2 Tbsp. olive oil
3 1/2-4 cups flour (I used half wheat flour, half white)
2 tsp. salt

In a large mixing bowl, add the warm water, the yeast, and the sugar.  Let proof for about 10 minutes until it becomes foamy.

Mix in the olive oil, flour, and salt.  Mix on low speed for about 10 minutes.  Place in a bowl sprayed with Pam.  Turn the dough around until coated with oil, cover with a clean towel and let sit in a warm room for about an hour, or until doubled in size.

Punch dough down and roll or press out onto a pan that has been sprayed with Pam and sprinkled with a little corn meal.

Bake at 400* for 10 minutes, then remove, add your sauce, cheese, and toppings, bake for another 10-15 minutes.

Thin Crust Dough:
3/4 cup lukewarm water
1 tsp. yeast
2 cups wheat flour
1 1/2 tsp. salt

Follow the directions above, but bake at 500*F for 5-10 minutes.

Sauce
1 can tomatoes (I used a jar I had bottled from our garden OR 1 cup THRIVE tomato dices)
1 small can of tomato sauce (OR 1/4 cup THRIVE tomato powder and 1/2-3/4 cup water)
1 tsp. dried garlic or garlic powder or 3 cloves of fresh garlic, sauted in oil
1 tsp. oregano
1 tsp. basil
1/2 tsp. salt
1/4 tsp cayenne (red) pepper for a bit of a kick

Simmer for 1/2 -1 hour, or until desired consistency.

Homemade Vanilla Ice Cream

I lost the recipe book that came with my cuisinart ice cream maker.  I found this online, and I think it might be the one.  It's the creamiest homemade ice cream ever.  I don't want to lose the recipe again!

Ingredients

1-1/2 cups whole milk
1-1/8 cups granulated sugar
3 cups heavy cream
1-1/2 tablespoons pure vanilla extract

Instructions

In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
Stir in the heavy cream and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Chocolate-Covered Oreo Cookie Cake

1 pkg. devil's food cake mix

For the glaze:

4 squares Bakers's Semi-Sweet Chocolate

1/4 cup butter

For the cream cheese frosting middle:

1 pkg. (8 oz.)  Cream Cheese, softened

1/2 cup sugar

2 cups whipped cream  (I prefer to make my own whipped cream)

12  Oreo Cookies, coarsely crushed

Heat oven to 350ºF.

Bake cake according to package directions.  Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
 
Microwave chocolate and butter in small microwaveable bowl for 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min.

Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in whipped cream and crushed cookies.
 
Place 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.

Chicken Parmesan

4 boneless, skinless chicken breast halves
1 cup Italian-seasoned breadcrumbs
1 cup grated Parmesan cheese
2 large egg, lightly beaten

1 jar spaghetti sauce
1 cup shredded mozzarella cheese

Place chicken in a large Ziploc bag (the freezer bags hold together better) and flatten to 1/4-1/2 inch thickness using a meat mallet or a rolling pin.

Combine the breadcrumbs and the Parmesan cheese.  Dip chicken in beaten egg.  Dredge in breadcrumb mixture.

Brown chicken on both sides in olive oil.  Arrange chicken in a baking dish.  Pour spaghetti sauce over the chicken.  Sprinkle with mozzarella cheese.  Cover and bake at 375 for 60 minutes, or until thoroughly heated.

Serve over spaghetti noodles.

Pretzel Bites

In a mixing bowl, add:
1 1/2 cups warm water
1 tbsp. sugar
2 tsp. salt
4 1/4 tsp. yeast (or 1 package)

Proof the yeast (allow to sit until 5-10 min. until frothy).

Add and mix on low, then medium:
1/4 cup melted butter
4 1/2 cups flour, 1 cup at a time

Grease bowl and turn dough over in it.  Cover with a clean dish cloth and let rise for about 1 hour.

Preheat the oven to 450*. Spray 2 pans with oil.  Set aside.

Bring 10 cups of water and 2/3 cup of baking soda to a rolling boil in an 8-quart saucepan.

In the meantime, turn the dough out onto a slightly oiled work surface.  Roll into 1" size balls. 

Place the pretzels into the boiling water, 1 by 1, for 30 seconds.  Remove them from the water (they will start floating when they are ready).  Place onto the greased pan and brush the top of each pretzel with the beaten egg yolk and 1 tbsp. water mixture and sprinkle with salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

For a yummy twist, prepare as directed but don’t sprinkle with salt before baking.  Immediately after removing pretzels from oven, brush with melted butter and toss in a bowl of cinnamon-sugar.

Artichoke and Broccoli Pasta Salad

Salt and pepper to taste
16 oz pkg. of bowtie pasta
2 tablespoons vinegar
2 cloves garlic, finely chopped
1/4 cup olive oil
1 (12-ounce) jar marinated artichoke hearts, drained and chopped
1 small red bell pepper, cored, seeded and chopped
1 small green bell pepper, cored, seeded and chopped
2 cups small broccoli florets
1/2 cup sliced olives
1/2 cup sliced basil
1/2 cup grated Parmigiana cheese

Bring a large pot of salted water to a boil, add pasta and cook until al dente, about 10 minutes. Drain well and set aside to let cool.

In a medium bowl, whisk together vinegar, garlic, salt and pepper. Slowly drizzle in oil while continuing to whisk constantly to make a dressing. Add pasta, artichoke hearts, bell peppers, broccoli, olives, basil, cheese, salt and pepper, toss gently to combine and serve.

Irish Soda Bread

Blend in mixer:
1 cup buttermilk (you can add 1 tbsp. of vinegar or lemon juice to 1 cup milk and let sit for 5 min.)
1 egg
1 stick of butter, melted

Add:
1/2 tsp. salt
1 tsp. baking soda
1 tbsp. baking powder
4 tbsp. sugar
4 cups flour

Preheat oven to 375*.

Place dough on a lightly floured surface and knead slightly.  Form dough onto a round and place on a lightly oiled baking sheet.

In a small bowl, combine 1/4 cup buttermilk and 1/4 cup melted butter.  Brush loaf with this mixture.

Use a sharp knife to cut an 'X' into the top of the loaf.

Bake in preheated oven for 30 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. You may continue to brush the loaf with the butter mixture while it bakes.

Belgian Waffle Mix

In a small bowl, dissolve 2 1/4 tsp. yeast in 1/2 cup warm milk.  Add a pinch of sugar to speed up the process.  Proof it for about 10 minutes, or until nice and foamy.

In a large bowl, mix together 3/4 cup melted butter, 2 1/2 cup warm milk, 3 egg yolks (reserve the whites), 1/2 cup sugar, 1 1/2 tsp. salt, and 2 tsp. vanilla.  Mix until well blended.  Add yeast mixture. 

Add 4 cups of flour, one cup at a time.

Whip egg whites until they form little peaks.  Fold into mixture.

Let rise for about 1 hour.

Pineapple Cake

2 cups flour
2 cups sugar
2 tsp. baking soda
1/4 tsp. salt
2 eggs
20 ounce can crushed pineapple
1 tsp. vanilla
1/2 cup nuts

Mix together.  Spread in a greased 9X13 cake pan.  Bake at 350* for 25-30 minutes.   Top with whipped cream.  

Powerhouse Smoothie

Mix in blender:

1 cup orange juice
1 cup vanilla yogurt (preferably Greek)
2 tbsp. oats
1 1/2 cups blueberries (fresh or frozen)
3 cups spinach leaves
1 1/2 cups ice
1 tbsp. sweetener, such as honey, Splenda, etc.  (optional)

Makes 1 very large smoothie, 2 regular smoothies, or 3 snack size smoothies.

Orange Rolls

In a mixer, combine the following:
1 1/2 cups hot water
1 1/2 Tbsp. yeast
1/2 cup sugar

Let proof for about 10 minutes, until foamy.

Add:
1 cup orange juice
1/3 up oil
1 1/2 Tbsp lemon juice

Mix well.

Add, while mixing on low speed:
1 tbsp. salt
6 1/2 - 7 cups flour, one cup at a time.

Mix for about 5-7 minutes.

Cover and let sit for about 1 hour, until doubled in size.

Filling:
Melt the butter and mix until smooth:
1/4 cup orange juice concentrate
1/2 cup sugar
1 stick (1/2 cup) butter

Roll out in a long rectangle shape on lightly-floured board or counter. Add more flour if needed.  Spread filling on top and roll up. Cut 1 inch thick and let rise on a cookie sheet until they double in size. (Cover with a clean dishcloth.) *Reserve 3 Tbsp. of filling for frosting (see below).  Bake at 350* for 18-25 minutes.

Frosting:
Beat the following until fluffy:
4 oz cream cheese
3 Tbsp. orange filling
dash salt
1/2 tsp. vanilla
1 1/2 cup powdered sugar

Praline Brookies

from Rogene Hancock

1 box brownie fudge mix. 
Heat oven to 350*.  Spray 13"x9" pan with cooking spray.  Mix as directed on box.  Spread evenly in pan.  Bake 25 min.

Praline Mixture
Meanwhile in 2 qts. pan heat the following to boiling, stirring constantly:
1/4 cup butter
1/4 cup milk
1/2 cup sugar
1/2 cup brown sugar
1/2 cup chopped pecans (or walnuts)
1/2 tsp. vanilla
Reduce to med. low heat.  Simmer for 3 minutes, stirring occasionally.  Remove from heat.  Set aside until brownies bake.  Immediately pour mixture even over partially baked brownies.

1 Roll of Refrigerator Chocolate Chip Cookie Dough
Cut cookie dough into thin slices.  Carefully place slices on top of brownie/praline preparation , covering it evenly.  Bake 23-28 minutes longer.

Bread Bowls

4 1/2 tsp. fast acting yeast
2 1/2 cups warm water
1 tbsp. sugar
2 tsp. salt
2 tbsp. vegetable oil
7 cups flour
1 tbsp. cornmeal

1. In a large bowl, add yeast, water and sugar. Stir; proof (let it get foamy) for about 10 minutes.

2. In a mixer, add yeast mixture, salt, & oil. Mix.

3. Add 4 cups of flour.

4. Gradually stir in the remaining 3 cups, 1/2 cup at a time. If you need to, add 1 tbsp. warm water.

5. When dough pulls away from the sides, take it out and knead it for about 6 minutes on the counter.

6. Spray bowl with non-stick oil; place dough in the bowl, and turn to coat with oil.

7. Cover with a damp towel, and let rise for about 40 minutes. *A neat trick to get it to rise better is to place a pan of boiling water in the oven with it and let it rise. Works like a charm.

8. After it rises, take it out of the bowl and divide it into 6 equal portions. Knead it and shape it into a ball. Place on a cookie sheet that has been sprayed with oil and lightly sprinkled with cornmeal.

9. Cover and let rise for 35 minutes. Cook at 400* for 15 minutes.

Lasagna in a Pot

1 lb ground beef
1 onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
2 cans (14 oz) chicken broth or two tsp. chicken bouillon and 2 cups of water
2 cans (14.5 oz) tomatoes (I used a quart that I had bottled from our garden)
1 can (15 oz) tomato sauce (or 1/2 cup THRIVE tomato powder & 2 cups water)
1 tsp. oregano
1/2 tsp. basil
1/4 tsp. rosemary
1/4 tsp. thyme
1/2 tsp. salt
1 tbsp. brown sugar, packed
12 oz. Italian trio noodles or corkscrew noodles or any kind you like
1 cup Parmesan cheese
2 cups Mozzarella cheese

1. Brown ground beef. Add onion, bell pepper & garlic.

2. In a pot, add chicken broth, stewed tomatoes, tomato sauce, seasoning, salt & brown sugar. Add beef mixture.

3. Bring to a boil. Add noodles; cook to your liking.

4. Add Parmesan cheese.

5. Garnish with Mozzarella cheese.