Crockpot Pork Chops

1 small onion, chopped
Carrots
2 potatoes
1 envelope onion soup mix
2 cans cream of mushroom soup
4 pork chops

Place chopped onion on bottom of crock pot. Top with carrots and potatoes 1/3 of onion soup mix. Place 2 pork chops on top, sprinkle with 1/3 onion soup mix and 1 can of mushroom soup mix. Place last 2 pork chops on top, last of soup mix and 1 can mushroom soup. Cook on low for 6-8 hours.

*My Notes:*
-This smelled so good walking into my house after a long day at work! I have never had such juicy and tender pork chops!
-I served this over rice, but noodles would probably taste good too.
-I used bone-in pork chops and the bones ended up splintering, so my suggestion is to use boneless pork chops!!!

Amish Oatmeal Cake

1-1/4 cups boiling water
1 cup oatmeal
1/2 cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs
1-1/2 cups flour
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla

TOPPING:
2/3 cup brown sugar
1 cup walnuts, chopped
6 tablespoons butter, melted
1/4 cup heavy cream
1 teaspoon vanilla

Pour boiling water over oatmeal and let set 20 minutes.

Cream shortening and sugar well. Add unbeaten eggs one at a time, beat in well after each addition. Blend in oatmeal mixture.

Stir together flour, spices, soda, and salt. Fold into oatmeal mixture. Add vanilla.

Bake in greased and floured pan. Bake at 350 degrees for 30-35 minutes.

For topping: mix brown sugar, and walnuts well. Add melted butter, cream and vanilla. While cake is still hot, pour on topping and put under broiler for 2 minutes or until brown.

*My Notes:*
-This was perfect for a Thanksgiving dessert! My family went nuts over it!
-Instead of putting the batter in a cake pan, I made two loaves of it!

Rice Pudding

1 quart milk
1/2 cup sugar
1/2 cup rice
Pinch of salt
3 eggs
1/2 cup water
1/2 teaspoon vanilla

Combine first four ingredients. Cook slowly on stove top until rice is tender. Add more milk if too thick.

When cooked, beat eggs with water and add rice with vanilla. cook 2 minutes. Pour into pan and sprinkle with cinnamon and sugar. Chill or serve warm.

Italian Creamy Crockpot Chicken

2 pounds boneless/skinless chicken
Oil
1 can cream of mushroom soup
8 oz. cream cheese
1/2 cup chicken broth
1 envelope Italian dressing mix
8 oz canned mushrooms

Cook chicken in hot oil in skillet over medium-high heat until each side is slightly browned. Transfer to crock pot, reserve drippings.

Add soup, cream cheese, chicken broth, and Italian mix to drippings in skillet. Cook over medium heat until cheese is melted and mixture is smooth.

Arrange mushrooms over chicken in crock pot. Spoon soup mixture over mushrooms. Cover and cook on low for 4 hours. Stir before serving.

*My Notes:*
-Thanks Joan!
-This meal was quick to put together and was done in less than 4 hours!The dinner smell still lingers though my house, it is making me hungry again!
-I served this over rice but it probably could be served over noodles if desired.

Tomato Herb Pork Chops

1 can (14.5 oz.) Italian diced tomatoes
1/2 medium onion, cut into thin chunks
1 tablespoon white vinegar
1/2 tablespoon Worcestershire sauce
4 pork chops

Garlic Powder or chopped fresh garlic

Oregano

Pepper

Place all ingredients in a large skillet. Add garlic, pepper, and oregano to taste. Cook on medium heat until pork chops are no longer pink; about 20 minutes.

*My Notes:*
-This recipe was very tasty, and was perfect for a quick meal! The original recipe called for many more spices, but trust me, it didn't need it.
-I made mashed potatoes with this. The juices left over tasted wonderful over them!

Butter and Herb Tilapia

Tilapia, thawed
Butter or margarine, melted
Garlic powder
Oregano

After tilapia is thawed, place into a glass baking dish. Pour enough butter over so that it coats fish and covers bottom of pan. Sprinkle generously with garlic powder and oregano.

Bake at 350 degrees until fish flakes off. The time will depend on the thickness of the fish.

*My Notes:*
-Although this sounds really simple, it is so good! My roommate who doesn't like fish to much even loved it!
-Watch out for bones in the fish!

Creamy Chicken and Dumplings

2 tablespoons flour
12 oz. boneless skinless chicken breasts, cut into 1 inch pieces
2 tablespoons margarine or butter
1 stalk celery
1 medium carrot, cut into pieces
2 large potatoes, peeled and cubed
1 onion, cut into wedges
1 1/2 cups chicken broth
1 (1o 3/4 oz.) can condensed cream of chicken soup
1/8 teaspoon pepper
Oregano, to taste
Garlic powder
Quick biscuit mix

Place flour in plastic bag. Add chicken pieces and shake until coated.

In a large pot cook chicken, celery, carrot, onion, and potatoes; sprinkle with garlic powder. Cook in hot margarine for 2-3 minutes or until chicken starts to cook.

Stir in broth, soup, pepper, garlic, and oregano. Bring to a boil and reduce heat. Simmer, covered until chicken and vegetables are cooked.

While chicken mixture is cooking, prepare quick biscuit mix according to package directions.

Return Chicken mixture to boiling. Add biscuit dough by tablespoons over chicken mixture. Cover and cook until a toothpick inserted into biscuits come out clean.

*My Notes:*
-This is a great meal for the upcoming chilly weather!
-It is much creamier than normal chicken and dumplings, but oh so good!
-Be careful, the biscuits on top keep the chicken mixture really hot.....we learned the hard way.

Chicken Pot Pie

1 pkg. (16 oz.) frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 can condensed cream of chicken soup
Garlic powder to taste
Chicken bouillon powder to taste
1 cup quick biscuit mix
1/2 cup milk
1 egg

Heat oven to 400 degrees. Mix vegetables, chicken and soup in ungreased 2-quart casserole dish.

Stir remaining ingredients in a small bowl with fork until blended. Pour over chicken mixture.

Bake 30 minutes or until golden brown.

*My Notes:*
-For the garlic powder and chicken bouillon, I just added a little bit. The original recipe seemed like it would end up kind of bland. The small amount added just enough flavor!

Crock O' Brats

20 oz. package bratwurst
5 potatoes, peeled and cubed
1 tart apple, peeled and cubed
1 onion, chopped
1/2 teaspoon salt
27 oz. sauerkraut, drained
sugar

Brown bratwurst in a large skillet over medium heat; reserve drippings. Slice into one-inch pieces; set aside.

Combine remaining ingredients in crock pot, sprinkle small amount of sugar over ingredients. Cook on high setting for 4 to 6 hours, or until potatoes are tender. Serves 6.

*My Notes:*
-This was a great meal! The apple just added enough sweetness and the sauerkraut added a touch of sour....so good!
-I only needed 4 hours for mine, I think it would have been too over done if it would've been left on longer.
-This recipe originally came from a Goose-Berry Patch cookbook.

Chocolate Chip Pumpkin Muffins

2 cup flour
2-1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon baking soda
Dash ground all-spice
1 egg
3/4 cup packed brown sugar
3/4 cup canned pumpkin
2/3 cup milk
3 tablespoons melted butter
1 teaspoon vanilla
1/2 cup mini semi-sweet chocolate chips

In a large bowl, combine first 7 ingredients.

Combine egg, brown sugar, pumpkin, milk, butter and vanilla in another bowl. Stir wet into dry ingredients, just until moistened. Stir in Chocolate chips.

Fill greased or paper lined muffin cups 3/4 full. Bake at 375 degrees for 18-22 minutes or until toothpick come out clean. Cool for 5 minutes before removing from pan to wire rack.

*My notes:*
-Thanks Andrea!

Pumpkin Waffles

1 cup plus 2 tablespoons flour
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 eggs
1 cup milk
1/2 cup pumpkin
2 tablespoons butter, melted

In a large bowl, combine eggs, milk, pumpkin and butter. Stir into dry ingredients.

Bake in preheated waffle iron until golden brown.

Yield: 4 waffles

*My Notes:*
-Thanks Andrea! This is perfect for the fall season!
-As you see, I have been on a waffle kick...the new iron is defiantly broken in!
-These are supposed to be very moist and soft I can't wait to try them this weekend!

Grandma's Waffles

3 tablespoons sugar
3 egg yolks
1 stick butter, melted
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups milk
3 egg whites, beat until stiff peaks form

Mix sugar, egg yolks, and butter together. Set aside.

Mix flour, baking powder, and salt together. Alternately stir mixture with milk.

Mix butter mixture and flour mixture together. Fold in egg whites.

Place on waffle iron until golden and cooked all the way through.

*My notes:*
-This is my grandma's recipe. So far I am the fifth generation to make these! If they have lasted this long in the family, it has to be good!

Practical Uses: Vinegar

Not only are there many different types of vinegar (from the well known White Vinegar to Coconut Vinegar and Seasoned Rice Vinegar), but there are also many everyday remedies and uses for vinegar. Here are a few that I found that might help!

Laundry:
1. Stain remover- For stains caused by grass, coffee, tea, fruits, and berries, soak clothing in full strength vinegar.

2. Getting rid of underarm marks - Marks can be eliminated by soaking them with vinegar before laundering. To remove solid residue left by deodorants, soak area in white vinegar until saturated then wash. This will also remove odor!

3. Fabric Softener - This is great for those times your run out of fabric softener. Just use white vinegar as you would fabric softener. And don't worry about the smell, the vinegar spell disapates before your laundry is done.

4. Prevent colors from running - Use white vinegar when washing something that might bleed. Pour vinegar in washer while filling with cold water and then add detergent and cloths.

5. Prevent fading of colored towels and quilts - Add 150 Ml of vinegar to the laundry to prevent fading. Handmade quilts can be soaked in lots of cold water using 275 Ml of vinegar on the first time laundering.

6. Cleaning the base of an iron - Make a paste of vinegar and baking soda to clean sole plate of iron. It will not harm any surfaces ( according to the book).

7. Deodorise a wool sweater - This is a great tip. Wash the sweater, then rinse in equal parts of vinegar and water to remove odors.

*My Notes:*
- I found these tips in "Vinegar 1001 Practical Uses" by Margaret Briggs

Velveeta Dip

1 lb. (16 oz.) Velveeta Cheese, cut into 1/2-inch cubes
1 can (10 oz.) Diced Tomatoes & Green Chilies, undrained
1 cup Shredded Mozzarella Cheese
1/2 lb. ground beef, cooked, drained

Mix all ingredients in a microwaveable bowl.

Microwave on high 5 minutes or until Velveeta is melted, stir once while its cooking! Garnish with green onions (optional).

Serve with yummy restaurant style tortilla chips!

*My Notes:*
-This recipe is from hip2save.com and is going to be on my list of appetizers for my birthday this year!

Whole Wheat Muffins

2 eggs
1/2 cup yogurt (used strawberry)
1/4 cup applesauce or vegetable oil
3/4 cup packed brown sugar
1 teaspoon vanilla extract
3 bananas, mashed
2 cups whole wheat flour
1 teaspoon baking soda
1/2 tablespoon ground cinnamon
1/4 teaspoon nutmeg
1 cup frozen or fresh strawberries mashed

Preheat the oven to 375 degrees. Grease 12 large muffin cups, or line with paper liners.

In a large bowl, whisk together the eggs, applesauce/oil, yogurt, brown sugar, vanilla and bananas. Combine the flour, baking soda, cinnamon and nutmeg; Stir into the banana mixture until moistened. Stir in the strawberries until evenly distributed.

Spoon batter into muffin cups until completely filled.

Bake for 20-25 minutes in the preheated oven, or until the tops of the muffins spring back when pressed lightly. Cool before removing.

*My Notes:*
-I got this recipe from hip2save.com . They look so good! I will let you know when I try them!

Strawberry Bread

1-1/2 cups fresh strawberries
1-1/2 cups all-purpose flour (can use 3/4 cup wheat & 3/4 cup white)
1 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup vegetable oil
1/2 cup yogurt (strawberry or vanilla)
1 teaspoon Vanilla Extract
2 eggs, beaten


Preheat oven to 350 degrees. Butter one loaf pan.

Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.

Combine flour, sugar, cinnamon, salt and baking soda in large bowl and mix well. Mash strawberries with your fingers or a fork. Blend oil, yogurt, vanilla extract and eggs into strawberries.

Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Place batter into the loaf pan.

Bake for 45 to 50 minutes, or until toothpick inserted comes out clean. Let cool for 10 minutes. Turn loaf out, and cool completely.

*My Notes:*
-I found this recipe on hip2save.com. I can't wait to try it out!

Granny's Spaghetti Sauce

Saute - 1 onion, cut into small pieces
1 sprig of celery leaves, cut into small pieces
1 heaping tablespoon parsley flakes
1 stick margarine

Add- 1 (28 oz.) can crushed tomatoes
1 (8 oz.) can tomato soup
1-1/2 tablespoons sugar

Mix well and let simmer on low heat for 1/2 hour. Mix often.

*My Notes:*
-During my travel to Florida, I visited some family that I haven't seen in a long time. One night my aunt made all 19 of us a huge (I mean gigantic!) pot of this sauce...needless to say it is the best spaghetti sauce I have ever tasted! It is also simple and quick to make!

Real Strawberry Milk

3 cups fresh, hulled strawberries
1-1/2 low-fat or fat-free milk

Blend until smooth. Garnish with Strawberry if desired.

*My Notes:*
- I found this in Parenting Magazine and can't wait to try it!

Oatmeal Brickle Cookies

1 cup butter, at room temp
1 cup sugar
1 cup firmly packed brown sugar
2 eggs, beaten
1 tsp vanilla
1-1/2 cups flour
1/2 tsp salt
1 tsp baking soda
3 cups rolled oats
2 cups golden raisins
1 cup chopped walnuts
1 6-oz pkg. brickle chips

Preheat oven to 350.

Lightly grease several cookie sheets.

In large bowl, cream butter and sugars until light & fluffy. Beat in eggs &vanilla.

In medium sized bowl, combine flour, salt & soda; blend into creamed mix. Stir in oats, raisins, walnuts & chips, mixing well.

Drop by level tablespoons 2"apart on prepared sheets.Bake in oven 13-15 minutes or just until golden brown. Do not over bake.

Cool cookies on sheets 1 minute then remove to wire racks

*My Notes:*
-Thanks Peg!
-Brickle chips, if you are wondering like I was, are found in the same row as chocolate chips. They are usually toffee chips....why brickle? Toffee would be easier.

Oatmeal S'more Cookies

1/2 cup butter, softened
1/2 cup shortening
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups old-fashioned oats
1 cup (6 ounces) semisweet chocolate chips
1 cup miniature marshmallows

In a large mixing bowl, cream the butter, shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in the oats, chocolate chips and marshmallows.

Drop by heaping teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 350° for 9-11 minutes or until golden brown. Cool for 1-2 minutes before removing from pans to wire racks to cool completely.

Makes about 6 dozen.

*My Notes:*
-This is a great way to use the left over Peeps from Easter!
-Thanks Peg!
-Recipe source: A_L_I_ACookingCorner yahoo group, submitted by Jackie Austin

Spinach Lasagna Roll-Ups

12 lasagna noodles
2 eggs, lightly beaten
2-1/2 cups ricotta cheese
2-1/2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 pkg. (10 oz) frozen chopped spinach, thawed and squeezed dry
¼ teaspoon salt
¼ teaspoon pepper
Spaghetti sauce

Cook noodles; drain. In a bowl, combine the eggs, cheeses, spinach, salt, and pepper. Spread 1/3 cup cheese mixture over each noodle. Carefully roll-up.

Pour 1 cup spaghetti sauce into an ungreased 13 inch x 9 inch x 2 inch baking dish. Place roll-ups seam side down over sauce. Top with remaining sauce.

Bake, uncovered at 375 degrees for 20-25 minutes or until heated through.

American Pierogie

1 cup elbow macaroni (cooked)
3 medium potatoes (cooked and mashed)
¼ pound American cheese (grated)
1 onion, chopped
1 stick margarine

Melt margarine. Add onion and saute until golden brown. In ungreased baking dish, lay macaroni, potatoes, and cheese. Pour melted margarine on top.

Bake at 375 degrees for 30 minutes.

Grandma's Macaroni and Cheese

3/4 block NY Extra Sharp White Cheese
2 tablespoons flour
1 1/2 cups milk
Macaroni noodles

Cook noodles according to package directions.

Grate cheese onto paper towel. Add flour and mix together.

Pour milk in pot and heat until warm. Add cheese mixture until milk thickens. Pour over macaroni and serve.

*My Notes:*
-My grandma always made this for me as a kid....not only is it much healthier than the boxed macaroni, but it tastes really good!
-This is something easy to make and is definately worth it!

Homemade Applesauce

4 apples
¼ cup sugar or honey
1/3 cup water
Cinnamon

Wash 4 apples, and cut into quarters. Cut out apple cores and seeds.

Peel each apple quarter.

Put the apples and 1/3 cup water into a pot.

Cover the pot and set on the stove on low heat for 15 minutes.

Stir occasionally and add water if you think it is burning.

Add the sugar or honey. Serve warm or cool.

Sprinkle with cinnamon before serving.

Blueberry Cobbler

1/3 cup sugar
2 tablespoons cornstarch
3 pints blueberries
1 tablespoon lemon juice
3/4 cup cooking oats
1/2 cup cup packed brown sugar
1/3 cup flour
1/2 teaspoon cinnamon
4 tablespoons cold butter, cut-up small

Heat oven to 350 degrees. Have a shallow 2-quart baking dish ready.

Mix sugar and cornstarch in large bowl. Add blueberries and lemon juice; toss and coat blueberries. Spread into the baking dish.

Wipe bowl clean; add cooking oats, brown sugar, flour and cinnamon. Stir to mix well, then work butter in until coarse crumbs form. Sprinkle over blueberries.

Bake 35 to 40 minutes or until top is browned and blueberries bubble.

Cool on a wire rack.

Serve with vanilla ice cream or Cool Whip.

Crock Pot Hamburg Vegetable Soup

1 pound ground beef
1 can tomato soup
2 cans (small) beef broth
1-1/4 cup water
10 oz. frozen mixed vegetables
1 teaspoon garlic powder
1 envelope onion soup mix
14 oz. can diced tomatoes, undrained
Potatoes

Brown ground beef and drain, mix in the onion soup mix. Use fresh potatoes, par boil.

Add all ingredients to crock pot. 7-8 hours low or 5-6 hours high.

Can serve with noodles.

*My Notes:*
-Thank you Sharon!

Cottage Cheese Cookies

1 c. shortening
1 c. sugar
3/4 c. brown sugar
2 tsp. vanilla
2 eggs
1 c. cottage cheese
1/2 c. cocoa, unsweetened
2 3/4 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 c. chopped nuts
Powdered sugar

Cream together first 5 ingredients then add cottage cheese and cocoa; mixing well. Set aside.

Sift together dry ingredients and add to creamed mixture, stirring well. Stir in nuts. Chill dough in freezer 1-2 hours.

Roll dough into balls the size of walnuts. Then roll in powdered sugar. Bake on lightly greased cookie sheet at 350 degrees for 12 minutes.

*My Notes:*
-Yield: 6-7 dozen
-they are soft, cakey, moist and delicious!
-Thanks Peg

Ice Popsicles

1 (6 oz) box Jell-O (any flavor)
2 large pkgs. Kool-Aid, same flavor
4 cups boiling water
2 cups sugar
4 cups cold water

Mix together, and freeze.

Nana's Stuffed Zucchini

Slice zucchini lengthwise
Scoop out center
1 ½ pounds ground beef
3 cloves garlic (chopped)
1 medium onion (chopped)
1 cup rice to 1 ½ cup water (partially cooked)
Garlic powder, pepper, and salt
Tomato sauce-water(rinse can)
1 can tomatoes
Layer of cheese between meat and
Grated cheese

Pour tomato mixture over meat. Cover and bake one hour at 350 degrees.

*My Notes:*
-With this recipe, fresh zucchini from the garden is the best!
-Thanks Nana!

Nana's Piggys

MIX WELL:
1 ½ pound ground beef
¾ cup rice (rinsed good)
1 large onion diced
2-3 cloves garlic
Salt and pepper to taste
A couple teaspoons tomato soup and water in mixture to make moist.

--steam cabbage-fill and roll
Lay pieces of cabbage on bottom of pot.

ADD:
1 can tomato soup
¾ can water
1 can (2 cups) tomatoes
1 tablespoon vinegar
Dash of salt, pepper and sugar
Mix well.

Add piggys and simmer for 1 hour or more.

*My Notes:*
-This has been in my family for generations and is still a family favorite.
-Thanks Nana

Vanilla Pudding

6 cups milk
6 tablespoons cornstarch
2 cups sugar
2 large eggs
Pinch of salt
½ cup milk
1 teaspoon vanilla

Heat 6 cups of milk to boiling. Mix cornstarch, sugar, eggs, pinch of salt, and ½ cup milk. Pour mixture into milk. Bring to a boil. Add vanilla.

Baked Sweet Onion Rings

½ cup egg substitute
2/3 cup dry bread crumbs
½ teaspoon salt
¼ teaspoon pepper
1 sweet onion, sliced and separated into rings

Place egg substitute in a shallow dish. In another shallow dish, combine the bread crumbs, salt and pepper.

Dip onion rings into egg, then roll in bread crumb mixture. Place on baking sheet coated with nonstick cooking spray.

Bake at 425 degrees for 15-18 minutes or until golden brown, turning once.

Uncle John's Pickles

2 quarts of water
1 cup vinegar
1 cup sugar
1/3 cup pickling salt
Dill
12-14 cloves garlic

Boil vinegar, water, sugar, salt and some sliced garlic and dill. Boil 5 minutes. Cool to room temperature. Cut cucumbers and fill jar.

Add dill, garlic and 1 tablespoon pickling spice and 1 teaspoon crushed red pepper, use bay leaves if not in pickling spice. Let set 8-10 hours. Then refrigerate.

*My Notes:*
- The best pickling salt can be found at Agway. The brand is Mrs. Wages!
-Thanks Uncle John!

Blueberry Oatmeal Coffee Cake

1- 1/3 cups flour
¾ cup quick cooking oats
1/3 cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 egg
½ cup milk
¼ cup canola oil
¼ cup sour cream
1 cup fresh or frozen blueberries
STREUSEL TOPPING:
¼ cup quick cooking oats
3 tablespoons flour
3 tablespoons brown sugar
2 tablespoons cold butter or
Margarine

In a large bowl, combine flour, oats, sugar, baking powder, and salt. In another bowl, beat egg, milk, oil and sour cream. Stir into dry ingredients just until moistened. Fold in blueberries. Pour into a 9 in round baking pan coated with nonstick cooking spray.
For topping, in a small bowl, combine the oats, flour and brown sugar; cut in butter until crumbly. Sprinkle over batter. Bake at 400 degrees for 20-25 minutes or until toothpick come out clean. Cool on wire rack.

Butter Cookies

3 ½ sticks butter
1 cup sugar
2 yolks
Rind of a lemon
4 cups flour plus 3 ½ teaspoon

Mix ingredients together and press top with knife, top with egg and white sugar. Drop of ungreased cookie sheet. Place in cold oven. Bake 45 minutes at 350 degrees.

Zucchini Cookies

2 cups zucchini shredded and drained (don’t peel)
1 cup sugar
1 cup brown sugar –packed
1 cup butter flavor Crisco
2 eggs
1 teaspoon salt
1 teaspoon baking soda
3 ½ cups flour

Mix first 5 ingredients together then add the last 3 to mixture. Drop by the teaspoonful on greased cookie sheet. Bake at 350 degrees for 10-12 minutes.
Frost with cream cheese if need.

Nana's Zucchini Bread

4 cups coarsely shredded zucchini (unpeeled)
3 cups flour
2 ½ cups sugar
1 ¼ cups oil
4 eggs
1 tablespoon and 1 teaspoon vanilla
1 tablespoon cinnamon
1 ½ teaspoon salt
1 ½ teaspoon baking soda
1 ½ teaspoon baking powder
1 cup chopped nuts

Heat oven to 325 degrees F. Grease and flour pans; blend all ingredients on low speed for 1 minute. Beat on medium for 1 minute; let set. Pour into pans. Bake until wooden comes out clean, 50 minutes to 1 hour. Cool for 10 min. Remove from pans.

*My Notes:*
-This recipe has been passed on through generations. Every year my Nana uses her fresh zucchini from the garden to make many loaves of this bread to give away to family and friends.

Pumpkin Bread

5 eggs
1 ¼ cup vegetable oil
1 can (15 oz or 2 cups) solid pack
Pumpkin or fresh pumpkin
2 cups all purpose flour
2 cups sugar
2 packages (3 oz each) vanilla instant
Pudding mix
1 teaspoon ground cinnamon
Just enough allspice

Preheat oven to 325 degrees. Grease and flour loaf pans. In mixing bowl, beat eggs. Add oil and pumpkin; beat until smooth. Combine remaining ingredients; gradually beat into pumpkin mixture. Let set. Pour into loaf pans.

TOPPING:
1 cup oatmeal
2 tablespoons packed brown sugar
½ teaspoon cinnamon
3 tablespoons margarine, melted

Combine topping ingredients. Spread evenly over both loaves. Bake 75 minutes or until done.

Oreo Muffins

1 ¾ cups all purpose flour
¼ cup sugar
3 teaspoons baking powder
1/3 cup cold butter or margarine
1 egg
1 cup milk
16 Oreos (coarsely chopped)

TOPPING:
3 tablespoons all purpose flour
3 tablespoons sugar
5 Oreos (finely crushed)
2 tablespoons butter or margarine (cold)
1 cup vanilla chips
1 tablespoon shortening

1) In large bowl, combine flour, sugar, and baking powder. Cut in butter until mixture resembles coarse crumbs. Beat together milk and egg; stir into dry ingredients just until moistens. Fold in chopped cookies. Fill greased muffin cups 2/3 full.
2.) For topping: Combine flour, sugar, and crushed cookies. Cut in butter until crumbly; sprinkle about 1 tablespoon over each muffin.
3.) Bake at 400 degrees for 16-18 minutes. Cool for 5 minutes before removing from pan to wire rack.
In heavy sauce pan over medium heat, melt vanilla chips and shortening until smooth. Drizzle over cooled muffins.

*My Notes:*
-This is a Taste of Home Recipe

Pineapple Chicken

1 tablespoon cider vinegar
2 teaspoons ginger
1 pound chicken breast, cut into cubes
20 oz. can pineapple chunks, juice reserved
½ cup chicken broth
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
½ teaspoon chili powder
1/8 teaspoon ground cloves
1 cup cherry tomatoes
3 scallions, finely chopped
2 teaspoons cornstarch mixed with 1 tablespoon water

In a bowl, combine vinegar, ginger. Add chicken, tossing to coat.

In medium skillet combine ½ cup pineapple juice, broth, brown sugar, Worcestershire sauce, chili powder and cloves. Bring to boil. Reduce heat and simmer.

Add chicken and cook until cooked through about 5 minutes. Add pineapple chunks, tomatoes, scallions and cornstarch mixture and cook. Stir until thickened. About 2 minutes.

Creamy Chicken Potato Soup

1 medium onion, chopped
2 tablespoons butter or stick margarine
3 cups chicken broth
2 medium potatoes, cut into ½ inch cubes
1 ½ cups diced cooked chicken breast
½ teaspoon salt
¼ teaspoon pepper
¼ cup flour
1 cup fat-free milk
1 cup reduced-fat evaporated milk
1 teaspoon minced fresh parsley
1 teaspoon minced chives

In large saucepan, sauté onion in butter until tender. Stir in broth and potatoes. Bring to a boil.

Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in the chicken, salt, and pepper.

Combine flour and milk until smooth; stir into saucepan. Add evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley chives.

Tomato Basil Chicken Noodle Soup

1 bag egg noodles
1 pound chicken breasts, cut into bite size pieces
1 large onion, chopped
3 tablespoons olive oil
2 tablespoons garlic, minced
½ teaspoon salt
½ teaspoon pepper
2 cans (14.5 oz.) diced tomatoes or basil, garlic and oregano diced tomatoes
2 cans ( 14.5 oz.) chicken broth
2 cups basil, freshly chopped
1 cup parmesan cheese, grated
Cook noodles according to package directions and set aside.

In soup pot, sauté chicken pieces and onion in olive oil until onions are clear and chicken is done.

Add garlic, salt and pepper. Sauté 1 minute more. Add diced tomatoes and chicken broth. Heat until mixture is boiling.

Add noodles and basil. Bring mixture back to boil and serve immediately. For added serving appeal, top off each serving with parmesan cheese and serve with your favorite crackers.

Pizza Soup

Pizza Soup

9-10 large tomatoes or more, depending on how many you are cooking for
Milk
2 tablespoons butter
Italian seasonings
Pepperoni
Parmesan cheese
Mozzarella cheese
Salt and pepper
Oregano

Blanch tomatoes and let cool. Peel and mash into pot; add butter. Add enough milk to cover tomatoes. Add more, if desired.

Stir in Italian seasonings to taste. Add pepperoni, Parmesan cheese, oregano. Cook to a boil. Turn off heat and add mozzarella cheese. Serve with bread or croutons.

Cabbage Kielbasa Supper

8 cups coarsely shredded cabbage
3 medium potatoes, cut into ½ inch cubes1 ¾ teaspoons salt
¼ teaspoons pepper
1 can (14 ½ oz.) chicken broth
2 pounds fully cooked kielbasa or Polish Sausage, cut into serving size pieces

In a 5 quart crock pot, combine the cabbage, potatoes, onion, salt, and pepper. Pour broth overall. Place sausage on top (crock pot will be full, but cabbage will cook down).Cover and cook on low for 8-9 hours or until veggies are tender and sausage is heated through.

Slow Cooked Stroganoff

3 pounds boneless beef round steak
½ cup flour
1 ½ teaspoon salt
½ teaspoon ground mustard
1/8 teaspoon pepper
1 medium onion, sliced and separated into rings
2 cans (4 oz. each) mushroom stems and pieces, drained
1 can (10 ½ oz.) condensed beef broth undiluted
1 ½ cups (12 oz.) sour cream
Hot cooked noodles

Cut round steak into 3 x ½ inch strips. In a large resealable plastic bag, combine flour, salt, mustard and pepper. Add beef in batches; toss to coat.

In 5 quart crock pot, layer the onion, mushrooms and beef. Pour broth over all. Cover and cook on low for 8-10 hours or until meat is tender.

Just before serving, stir in the sour cream. Serve over noodles.

Kielbasa Soup

½ pound kielbasa, sliced
1 medium onion, chopped
1 medium green pepper, chopped
1 celery rib with leaves, thinly sliced
4 garlic cloves, minced
2 cans (14.5 oz. each) chicken broth
1 can (15.5 oz) great northern beans, rinsed and drained
1 can (14.5 oz) stewed tomatoes, cut up
1 small zucchini, sliced
1 medium carrot, shredded
1 tablespoon dried parsley flakes
¼ teaspoon crushed red pepper flakes
¼ teaspoon pepper

In a nonstick skillet, cook kielbasa over medium heat until lightly browned.

Add the onion, green pepper, celery and garlic. Cook and stir for 5 minutes or until veggies are tender. Transfer to a slow cooker. Stir in the remaining ingredients.

Cover and cook on low for 8-9 hours

*My Notes:* This recipe is perfect for finishing the holiday leftovers!

Creamy Chicken with Bow Tie Pasta

6 oz. dried bow tie pasta
12 oz. skinless, boneless, chicken breast halves, cut into strips
1 tablespoon olive oil
1 can (15 oz.) tomato sauce
1 can (14.5 oz.) diced tomatoes with Italian herbs
1 can (15 oz.) sweet peas, drained
¼ cup whipping cream

Cook pasta according to package directions; drain.

Meanwhile, cook chicken in hot oil in large skillet over medium-high heat 2-3 minutes or until no longer pink.

Stir in tomato sauce, undrained tomatoes and peas. Bring to a boil; reduce heat. Simmer, uncovered, 5-10 minutes or until thickened. Slowly stir in cream. Serve over hot pasta. Sprinkle finely with shredded Parmesan cheese.

Cherry Hot Peppers

USE RUBBER GLOVES TO HANDLE PEPPERS!

In each jar put a large clove of garlic, 1 teaspoon salt per quart and 1 whole pepper with seeds.

Clean and cut peppers in half then fill jars.

Make brine. 1 cup vinegar, 2 cups water, bring to a boil and then pour over peppers.

Put on lids and turn upside down for ½ hour.

*My Notes:* Put lid inserts as well as lid rings in hot water.
4 cups vinegar and 8 cups water will fill 4 quarts of peppers.
-This is my Gram's recipe and has been a favorite for many years. Every year we plant a lot of cherry hot peppers in the garden. During the winter it is a great treat!