Creamy Mushroom and Chicken Soup

6 T butter

1 medium onion, chopped

3 T flour

2 tsp salt

1 tsp pepper

6 c chicken broth

1 lb mushrooms, sliced

¾ c sliced celery

¾ c chopped carrots

2 c quartered baby red potatoes

1 c chopped yellow squash

1 ½ c frozen corn kernels, thawed

2 tsp thyme

2 c light cream

¾ c grated Parmesan, plus more for garnish if desired

2 c chopped cooked chicken

In a large pot, melt the butter over medium heat. Add the onion and sauté until tender, about 6 minutes. Stir in the flour, salt, and pepper and mix until smooth. Add the broth, then turn up the heat to medium-high and bring the soup to a boil. Add the mushrooms, celery, carrots, potatoes, corn, and thyme. Put on low hear and simmer the soup, covered, until the vegetables are tender (about 30 minutes).

Add the cream, Parmesan, and chicken. Heat the soup for an additional ten minutes, but do not let it boil.

Pasta e Fagioli

2 tsp olive oil

2-3 turkey Italian sausage, casing removed

½ sweet yellow onion, diced

4 cloves of garlic, minced

1 28 oz can of whole tomatoes, blended

4 cups of chicken broth

2 15 oz cans of white beans, drained

1 tsp of dried basil

½ tsp of dried oregano

pinch of crushed red pepper

sea salt and fresh cracked pepper

1 cup of tube shaped pasta

1-2 cups of fresh baby spinach

2 T fresh parsley, chopped

Parmesan cheese

Heat olive oil in a large pot over medium heat. Add the diced onion and sauté. Add the sausage, and cook until done and well crumbled. Add the garlic and stir constantly for 60 seconds before adding the chicken broth. Pour the tomatoes and their juices into a large bowl, blend the tomatoes thoroughly, then pour into the pot. Add the drained beans and seasonings to the soup and simmer partly covered for 1-2 hours.

When you are ready to eat, turn the soup up to a slow boil, then add the pasta and cook per instructions. Taste the soup and re-season if needed. Once the pasta is cooked, add the fresh spinach and parsley. Serve with a bit of freshly grated Parmesan cheese on top.

Be careful not to add to much pasta because it will thicken up the soup too much.

Mexican Chicken Corn Chowder

1 ½ lbs boneless, skinless chicken breasts cut into bite size pieces (3 chicken breasts from Costco)

½ cup chopped onions

1-2 cloves minced garlic

3 T butter

2 chicken bouillon cubes

1 cup hot water

½ to 1 tsp ground cumin

2 cups half and half cream

2 cups shredded Monterrey Jack cheese

1 14¾oz cream style corn

1 4oz can diced green chilies, undrained

¼ tsp Tabasco sauce

1 medium tomato, chopped

fresh cilantro

Brown chicken, onion, and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water. Add to pan along with cumin; bring to boil. Reduce heat, cover and simmer for 5 minutes. Add half and half, cheese, corn, chilies, and Tabasco sauce. Cook and stir over low heat until the cheese is melted. Stir in chopped tomato and cilantro.

Lentil Soup

2 c red lentils

1 c onion

celery, carrots, potatoes

4 c water

1 can tomatoes

1 t salt

½ t pepper

garlic clove, minced

1 chicken bouillon cube

¼ t thyme

bay leaf

2 T parsley

Cook lentils in water, then brown together onion, celery, carrots, potatoes, and garlic. Add tomatoes, salt, pepper, bouillon, thyme, bay leaf, parsley and simmer 1 hour, stirring every 10 minutes or so. May need to add more water if too thick.

Blueberry Pie Filling

1 T lemon juice

5 c blueberries

2 T flour

1 c sugar

2 T cornstarch

1 T butter (dot filling with butter once in crust)

Sprinkle lemon juice on berries. Mix flour, sugar, and cornstarch. Add to berries, toss lightly.

Glaze:

1 egg white

2 T white sugar

1 t brown sugar

Beat egg white with 1 T water. Brush top of the pie with egg white, then sprinkle with sugars. Bake at 425 for 10 minutes. Reduce heat to 350 and bake 45 minutes

Homemade Mac and Cheese

5 cups dry macaroni noodles

1/2 c butter
1/2 c flour
3 c milk
1/2 tsp salt
2 c grated cheddar

1 more cup of cheddar
1 large can diced tomatoes, drained
bacon bits

Cook pasta in large pot of water simmering for approximately 10 minutes, till done. Drain.

Prepare white sauce: melt butter, stir in flour, whisk in milk. Add salt. Whisk on medium heat, careful not to burn the bottom till thick. Turn off heat and stir in 2 c grated cheddar till melted.

Combine pasta and cheese sauce in casserole dish. Sprinkle more cheddar on top, then drained tomatoes and bacon.

Bake 350 x 20 minutes or till bubbly.

Brown Sugar Muffins

½ c butter

1 c brown sugar

1 egg

1 c milk

1 t vanilla

2 c flour

1 t baking soda

¼ t salt

Bake at 375 for 15 minutes.

Blueberry Muffins

Mix:

2 c flour

½ c sugar

1 T baking powder

½ t salt

Whisk together:

¾ c milk

1 egg

1/3 cup oil

Add wet to dry, do not overmix (about 10 strokes). Add 1 c or more of blueberries. Divide into 12 muffin tins and bake at 400 for 20 min.

Or use blackberries, or rhubarb. (If rhubarb, top with sugar)

Fudge

1 c cream

2 c sugar

¼ c corn syrup

¼ c cocoa

Once boils, cut heat. Watch boil until bubbles start to go down. Test using cold water and spoon – medium hardball. Beat fudge until thick.

Medium hardball test: have a cold glass of water. Take a spoonful of fudge, put in the glass of water, form into a ball. If the ball stays and doesn't de-form, it's done. You have to beat the fudge for a while.

Fish Tacos

Tortillas

Black bean salsa

Pico de gallo

Sour cream

Avocados

Lime wedges

Fish sticks cut into strips

Black Bean Salsa:

2 c cooked black beans

1 c roasted and cooled corn

½ red bell pepper, diced

½ bunch cilantro, chopped

¼ bunch green onion, diced

¼ c red onion, diced

2 T lime juice

1/3 tsp garlic, chopped

salt and pepper

Pico de Gallo:

4 cups mango

1/8 c diced red onion

2 bunches cilantro

1 bunch chopped green onions

½ T sugar

¾ tsp salt

¼ T garlic

1 T lime juice

Teriyaki Salmon

Marinade Salmon:

2/3 c soy sauce
1/2 c brown sugar
2 T cooking oil
1 t ginger
1 garlic clove, minced
1/2 t salt
1/4 t pepper

Bake at 350 until done

Shrimp Mango Quesadillas

1 lb raw shrimp, tails removed and chopped small

1 large ripe mango, peeled and dived

1 ½ c Monterey jack cheese, grated

10” flour tortillas

2 T honey

3 T butter

1 lime

salt and pepper

sour cream

Melt 1 T butter. Season shrimp with salt and pepper, add to butter and cook. Remove from pan and drain any juices. Melt 2 T butter and honey together, cook until thickened (about 2 minutes). Add shrimp, squeeze lime over shrimp, toss together and remove from heat.

Sprinkle one side of tortilla with ¼ cup cheese, mango chunks, and shrimp mixture. Fold over and cook until golden brown on both sides. Serve with sour cream. Makes about 6 servings.

Tilapia Parmesan

INGREDIENTS:

1/2 cup Parmesan cheese
1/4 cup butter, softened
3 Tablespoons mayonnaise
2 Tablespoons fresh lemon juice
1/4 teaspoon dried basil (I used a full teaspoon of fresh)
1/4 teaspoon ground black pepper
1/8 teaspoon onion salt
1/8 teaspoon celery salt
2 pounds tilapia filets

DIRECTIONS:

Preheat broiler. Grease broiling pan or line pan with aluminum foil.

In a small bowl, mix together the Parmesan, butter, mayonnaise, and lemon juice. Add the basil, black pepper, onion & celery salts. Mix well and set aside.

Arrange filets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fish over and broil for a few more minutes. Remove the fillets from the oven and cover them with the Parmesan mixture on the top side. Broil for 2 more minutes or until the topping is browned and the fish flakes easily with a fork. Be careful not to overcook the fish.

Chocolate Souffles

Butter and sugar 10 small ramekins

Melt together:

1 c chocolate (½ milk, ½ semisweet)

1 c butter

Beat until fluffy:

4 egg yolks

5 whole eggs

1 c sugar

Slowly stir in chocolate, fold in 1 c sifted flour, pour into ramekins. Bake at 375 degrees for 18 minutes. Should be soft in the center. Serve with whipped cream and raspberries.

Chocolate and Caramel Sauces

Chocolate:

1 pkg milk choc chips
1 can eaglebrand
1/2 can evaporated milk

heat till bubbly

Caramel:

½ c margarine

1 c brown sugar

½ c white corn syrup

½ c eagle brand

Heat until bubbly

Brownies

½ c butter melted

1 c sugar

1 t vanilla

2 eggs

½ c flour

1/3 c cocoa

¼ t baking powder

¼ t salt

Bake dough at 350 for at least 20 minutes

Frosting:

3 T butter

3 T cocoa

1 T corn syrup

½ t vanilla

1 c icing sugar

1-2 T milk

White Fudge Frosting

1 c butter

2 c sugar

1/2 c milk

2 1/2 c icing sugar

2 tsp vanilla

In saucepan melt butter, add sugar and milk. Bring to a boil, stir occasionally. Cool to room temperature. Slowly add vanilla and icing sugar.

Rice Pudding

1 1/2 cups cooked rice

2 cups milk, divided

1/3 cup white sugar

1/4 teaspoon salt

1 egg, beaten

2/3 cup golden raisins

1 tablespoon butter

1/2 teaspoon vanilla extract

In a saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.

Mars Bar Squares

¼ c butter

4 Mars bars, cut up

2 ½ c rice krispies

2 Dairy Milk bars

Melt butter and Mars bars in microwave. Add to Rice Krispies and mix. Press into greased 9” square pan. Melt Dairy Milk bars and spread over top.

(if you can't find Mars bars, use any Snickers-type bar with carmel)

Cherry Slice

1 c margarine

1 ½ t almond extract

4 eggs

1 t vanilla

2 c sugar

3 c flour

Mix dough, spread ¾ on greased sheetcake pan. Cover with 1 can cherry pie filling. Dot with remaining dough. Bake 350 degrees for 45 minutes.

Glaze:

1 c icing sugar

1 T milk

½ t vanilla

Crasin Cookies

3 c flour

2 tsp baking soda

2 cups unsalted butter, room temperature

1 ½ cups granulated sugar

1 ½ cups brown sugar

2 eggs

2 tsp vanilla extract

3 c oatmeal

2 c Craisins

1 package chocolate chips

1 package toffee bits

Heat oven to 350 degrees. Sift flour and baking soda together. In a separate bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla. Add dry ingredients.

Gingersnaps

1 1/2 c butter

2 c sugar

2 eggs

1/2 c molasses

4 t baking soda

4 c flour

1/2 t salt

2 t cinnamon

2 t cloves

2 t ginger

Roll ball in sugar, bake at 375 for 9 minutes.

Butterscotch cookies

½ c butter

1 ½ c brown sugar

2 eggs

1 t vanilla

1 c sour cream

2 ½ c flour

1 t baking soda

½ t baking powder

Bake 350 until bottoms are barely brown - ~8 minutes

Icing:

Regular butter icing, but pan-brown the butter first. (This means, burn the butter in the pan.)

Chocolate Chip Cookies

2 c butter

2 c white sugar

2 c brown sugar

4 eggs

2 t vanilla

4 c flour

5 c pureed oatmeal

1 t salt

2 t baking powder

2 t baking soda

350 for 10 minutes

Lemon Bread

½ c butter
1 c sugar

2 eggs

1 ½ c flour

1 ½ t baking powder

lemon rind (all)

½ c milk

Mix and bake in loaf pan 350 for >45 minutes until toothpick comes out clean.

Topping:

Juice from 1 lemon and ¼ c sugar on top of loaf while still warm.

Texas Sheet Cake

In mixer:

2 c flour

2 c sugar

1/2 t salt

1/2 t soda

In saucepan, bring to a boil and then pour over dry ingredients:

1 c butter

1 c water

4 T cocoa

Mix, then add:

2 eggs

1/2 c buttermilk or regular milk soured with a T lemon juice

1 t vanilla

Grease a large cookie sheet.

Pour batter.

Bake 400 x 20 minutes.

Sour Cream Pound Cake

This is really good with butterscotch sauce and icecream, or whipped cream and fruit.

2/3 c butter or margarine, softened

2 c sugar

4 large eggs

1 t vanilla

2 c flour

¼ t salt

¼ t baking soda

2/3 c our cream.

Add all the ingredients in order. Pour into greased bundt pan and bake at 325 for about 55 minutes. Let stand 15 minutes before turning cake out onto wire rack to finish cooling.

Pineapple Upside-Down Cake

3 T butter, melted

1/2 c brown sugar

Mix together in the bottom of a 9” round pan.

1 can pineapple slices

marachino cherries

Arrange over butter and sugar.

Top with Busy-Day Cake:

1 1/3 c flour

2/3 c sugar

2 t baking powder

2/3 c milk

1/4 c butter melted

1 egg

1 tsp vanilla

Bake 350 x 30 minutes.

Gingerbread Cake

Cream:

½ c white sugar

½ c shortening

3/4 c table molasses

Add 1 egg

Mix and add:

2 ½ c sifted flour

1 ½ t baking soda

1 t ginger

1/4 t cloves

½ t salt

Last ingredient:

1 c hot water

9” by 13” pan

350 degrees for 35 minutes or until toothpick comes out clean

serve with whipped cream and lemon sauce:

Lemon Sauce:

½ c sugar

1 T cornstarch

1 c boiling water

2 T butter

1 t vanilla

1 ½ T lemon juice

Carrot Cake

3 eggs

1 c oil

1 c honey

2 c whole wheat flour

1 scant tsp salt

2 t baking soda

1 1/2 t cinnamon

1 1/2 t nutmeg

1 t vanilla

1 heaping cups raisins

2 heaping cups grated carrots

1 heaping c coconut

1 13 oz can DOLE crushed pineapple

9x13 pan, 350 x 1 hour.

Peach Berry Cobbler

Sauce:

Mix first:

1 T cornstarch

¼ c brown sugar

Add:

½ c peach juice

2 c peaches sliced

1 c blueberries

cook until thick

Then add:

1 T butter

1 T lemon juice

Cake Top:

1 c flour

½ c sugar

1 ½ t baking powder

½ t salt

½ c milk

¼ c margarine

Pour peach sauce into glass dish, place dough evenly over top and sprinkle with white sugar.

Bake at 350 degrees for 30 minutes or until toothpick comes out clean.