Buy a package of frozen meatballs and cook them according to the directions on the box. Or make your own favorite recipe. I'm too lazy! LOL! Set them aside while you make the sauce.

Sweet and Sour Sauce

2 sweet red bell peppers, chopped
2 green bell peppers, chopped
2 cups diced celery
1 19-oz can crushed pineapple, drained and reserve juice
3/4 cup brown sugar, packed
1 tsp garlic, minced to a paste with the salt below
1 tsp salt
1/2 dry mustard
4 tbs corn starch
1 cup vinegar
2 cups water
3/4 cups catsup
3 tbs soya sauce
1/2 tsp ground ginger or 1 tbs freshly grated ginger

Directions

Saute peppers and celery in a little oil for 5 minutes.

Set aside with the pineapple, to be added later.

Combine the remaining ingredients in a large saucepan.

Stir over medium heat until sauce is thickened and clear.

Add meatballs, peppers, celery and pineapple.

Heat thoroughly. Stir in the reserved pineapple juice, in small amounts, if mixture gets too thick.

Serve over plain boiled rice. Makes 24 servings.

Sponge Candy (microwave)

1 Cup sugar
1 Cup corn syrup
1 Tbsp vinegar
1 Tbsp baking soda

Line an 9 x 9 square dish with foil and grease the foil with butter. Set aside.
Combine sugar, syrup and vinegar in a 2 qt mixing bowl or casserole dish. Stir well. Microwave, uncovered on HIGH power for 4 - 10 minutes depending on your microwave until the syrup is 300º F ( 150 º C ) with your candy thermometer and has become thickened.
Test by dropping a small amount into a bowl of cold water, pull the threads from the water and if they thread bends cook a bit longer. Candy is done if the threads are brittle and break easy.

Quickly stir in the baking soda mixing well. This will foam up as it is stirred in. Pour into your greased pan, and allow the mixture to settle in and spread itself out. Let stand until firm. Remove from pan and break into pieces. Yield: approx one pound or 454 g of candy. Store in an airtight container at room temperature.
If desired melt some chocolate and dip the candy, letting it cool again.

I'm making these today or tomorrow. Been craving them. It isn't my original recipe--I didn't add nutmeg to mine, nor had I heard of coconut oil back then. Other than that, a cookie's pretty much a cookie. I'll let you know how they turn out.

OATMEAL RAISIN COOKIES

1 cup (2 sicks) butter or butter-flavored shortening (I will use 1/2 coconut oil and 1/2 butter)
1 1/2 cups brown sugar, firmly packed
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
2 1/3 cups old-fashioned rolled oats
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups raisins

Preheat oven to 350. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Mix in flour, oats, baking soda, salt, cinnamon, and nutmeg until all ingredients are well-incorporated. Fold in raisins.

Form cookie dough into large walnut-sized balls (about a heaping tablespoon) and drop them one-inch apart on a greased cookie sheet. Bake for 10-12 minutes, or until edges are lightly browned. Allow the cookies to cool for five minutes on the baking sheet, and then transfer them to a wire rack or parchment paper to cool. Makes about 40 cookies.

Broiled banana bagel

4 teaspoon peanut butter
1 Whole Wheat bagel , split and toasted
1 banana , sliced
3/4 teaspoon sugar
Dash ground cinnamon
Directions
1. Heat the broiler. Spread the peanut butter on the bagel halves. Top with the banana.
2. Stir the sugar and cinnamon in a small bowl. Sprinkle the sugar mixture over the banana. Place the bagel halves onto a baking sheet.
3. Broil 4 inches from the heat for 2 minutes or until the sugar is caramelized.

I've never been able to make soft cookies using just butter or margarine. Have you? I used to use half butter and half Crisco like this recipe calls for, but I rarely use Crisco any more. Is it possible to make soft cookies with just butter?

Cranberry flax oatmeal cookies

1 lb. butter (soft)
3/4 C. brown sugar
1 tsp. vanilla
3/4 tsp. cinnamon
1 1/2 C. large rolled oats
1 C. quick rolled oats
2 C. whole wheat flour
1 C. ground flax seed
1 tsp. baking soda
1 C. dried cranberries (chopped if you want to)

Oven to 375 D. Far.

Cream together butter, brown sugar, vanilla and cinnamon. One at a time add the oats, whole wheat flour, flax seed and baking soda. Mix well and then mix in the cranberries.
Dough will be stiff.

Roll the dough in batches into 1 1/2 in. diameter rolls and with a serrated knife cut into 1/2" slices. Place onto baking sheet and bake for 12 minutes. Cool for a few minutes before removing from baking sheet onto wire cooling rack.

Makes about 6-7 doz. cookies.

Chocolate Orange Granola Cookies

1 cup flour
1/2 tsp baking powder
1/2 tsp allspice
1/2 tsp salt
2/3 cup firmly packed brown sugar
1/2 cup butter, softened
1 egg
1 tsp vanilla
1/2 tsp grated orange peel
1 1/4 cups granola cereal
1/4 cup semi-sweet chocolate chips
1/2 cup flaked coconut
1/4 cup chopped nuts

Preheat oven to 350 degrees.

In small bowl combine flour, baking powder, allspice and salt. In a large mixing bowl cream butter and sugar. Add egg, vanilla and orange zest; beat well.

Gradually beat in flour mixture. Stir in granola, chocolate chips coconut and nuts. Drop by rounded tablespoonfuls onto cookie sheet. Bake 11-15 minutes and cool completely on wire racks.

Breakfast Cookie

1/2 lb bacon, cooked and chopped
1/2 cup butter
3/4 cup sugar
1/2 cup raisins **substitute craisains
1 cup flour
1/4 teaspoon baking soda
2 cups corn flakes
1 egg

cook bacon till crisp - then break into small pieces.

Beat together butter and sugar till fluffy, beat in egg, combine dry ingredients and mix into butter mixture.

Add bacon, corn flakes, and raisins and stir in by hand.

Drop by teaspoonful onto UNgreased cookie sheet 2" apart.

Bake 350 for 15 minutes. Cool 1 minutes, move to rack.

Raspberry Coconut Bars

Ingredients

1/2 Cup butter
1 1/4 Cups flour
3 Tbsp cold water
2 Eggs
1/2 Cup sugar
1 Pkg (200g) flaked sweetened coconut
1/2 Cup Raspberry jam

PREP

preheat oven to 425�F
Cut butter into the flour in a large bowl with a pastry blender until it forms course crumbs.
Gradually add the water and stir until well blended.
Press firmly into an ungreased 9 inch square baking pan
Bake for 20 minutes or until lightly browned. Remove from oven and Reduce oven to 350�
Beat eggs in a large bowl with an electric mixer on high speed for one minute.
Gradually add sugar, and continue beating until thickened and lemon colored.
Gently stir in coconut, and set aside.
Spread the jam over the base to within a 1/4 of an inch of the edges.
Carefully spread coconut mixture over the jam.
Return to oven and bake for 25 minutes or until golden brown.
Cool completely before cutting into squares.

Prep time: 15 mins Cook time: 12 mins Total time: 27 mins Serves: 8

These cupcakes are made with store-bought cinnamon rolls that have been flattened into discs and placed into cupcake cups. Then, we fill them with saut�ed apples and top with a streusel topping.

4 tablespoons unsalted butter
2 large Granny Smith apples, peeled, cored and diced in to 1/4-inch cubes
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
Juice of half lemon (about 1 1/2 tablespoons)
1/4 cup all purpose flour
1/4 cup + 2 tablespoons packed brown sugar
1/4 cup chopped walnuts
1 can (12.4 oz) Pillsbury refrigerated cinnamon rolls
whipped cream
caramel-flavored syrup

1.Heat oven to 400�F. Lightly spray 8 regular-size muffin cups with cooking spray.

2.In 10-inch skillet, melt 2 tablespoons butter over medium-high heat. Add apples; cook about 5 minutes, stirring occasionally, until softened. Sprinkle with 2 tablespoons brown sugar, the cinnamon and salt. Cook 5 minutes longer or until tender. Stir in lemon juice.

3.Meanwhile, in small bowl, mix butter, flour, 1/4 cup of brown sugar and walnuts with fork or hands until crumbly. Set aside.

4.Separate dough into 8 rolls. Flatten each into 4-inch round; place in muffin cup. Divide apple filling evenly onto rolls in muffin cups. Divide flour mixture evenly over apples.

5.Bake 10 to 12 minutes or until bubbly and tops are lightly browned. Cool slightly before removing from muffin cups. Cool completely, about 30 minutes.Serve cupcakes topped with whipped cream and a drizzle of syrup.

I'll try your cookies, Jasdip. They look really good and I'm a coconut nut :-)

Here's my favorite meatball recipe. They're so good and I like the recipe because it doesn't call for onion. I like onions, but just not in meatballs.

Meatballs (Allrecipes)

2 lbs. ground beef, veal or pork or a mixture of any
2 cloves garlic, minced
2 eggs
1 c. freshly grated Romano or Parmesan cheese (grate your own)
1-1/2 Tbsp. chopped fresh Italian parsley
2 c. crumbled stale Italian bread (I use homemade white bread crumbs)
Salt and pepper
1 c. lukewarm water (you may not use all)

Preheat broiler.* Spray a large baking sheet with cooking spray. Combine everything except the water in a large bowl. Slowly add the water 1/2 c. at a time until the mixture is very moist but holds it's shape one formed into balls.

Using a spring-loaded cookie scoop or your hands, form mixture into evenly-shaped balls and place on prepared baking sheet. Broil for 10 minutes or until nicely browned and almost cooked through.

*I bake them on a foil-lined cookie sheet at 350 degrees for 20-25 minutes.

If using with pasta, remove from oven and mix with sauce. Simmer util the sauce is warmed and meatballs are cooked. To freeze, place uncooked meatballs on a cookie sheet and freeze. When frozen, place in sealable bags. I usually use about 1-1/2 lb. meat and make 27 meatballs, but I don't make mine really big.

prepare the meat as you would for meatballs but instead of scooping or rolling by hand and trying for uniform sized meatballs, put a piece of saran wrap on a cookie sheet and spread the meat mix out to about an inch thick. Take a kitchen knife and cut as you would a pan of squares ...exactly the size you want your meatballs. From there it only takes seconds and you will have them all the same size ..I HATE doing them by hand and adding to some and pinching off the others because they are too big ..and it is cold and I just want it done. I just did 84 of them some for the spagetti sauce and the rest for the freezer.

Scones

3 C. all purpose flour
1 C. sugar
1T. Baking powder
1 lemon, zested
pinch of salt
1/2 tsp. cinnamon
1 1/2 sticks cold butter cut in pea-size pieces
1 C. dried cherries
1/2 C toasted, s;iced almonds
1/2 C. heavy cream
Turbinado sugar

Preheat oven 375
In small bowl combine flour, sugar, baking powder, lemon zest, salt and cinnamon. Add in butter and rub with hands into dry ingredients until a coarse meal forms. Add in cherries and almonds. Add the heavy cream and combine into the butter flour mixture Pat dough into a 1" thick round disk (I make 2 1" thick disks) and cut disk into six wedges. Sprinkle each wedge generously with Turbinado (raw) sugar. Transfer to parchment lined baking sheet and bake at 375 17 - 18 minutes turning pan halfway through baking process. (check scones after 15 - 16 minutes.

So easy, so good.

This is a most forgiving recipe. Much like Martha Stewart. She adds 1/2 cup or so of pumpkin and or sunflower seeds...coconut, mango, papaya and banana chips.
I have added Wheat Germ, used unbleached flour; even part whole wheat flour and less sugar (Kids called them Dog Bisquits) And I most often increase the nuts as Walnuts were always available and yummy. Now we know how healthy they are. I doubt that I will use butter...dairy issues here, but we use a non dairy spread that is healthy instead of shortening..at least partially.

And, OMGoodness...when I made these recently I think I counted 70+ 1 to 3 inch cookies, which I made into balls and then flattened. I have also made balls, froze them on a cookie sheet, then bagged them to bake later. They are always edible...even the dog bisquits.

With this recipe, the potatoes could cook all night and be ready for "fixin" the next day.

CROCKPOT BAKED POTATOES

8 potatoes (like russets)

Wash the potatoes well and let them dry. Then wrap each potato in a piece of foil (no need for pricking them). Place the foil wrapped potatoes in your crock pot. Cook on low for 8 hours.

The other night I chopped up some leftover

pork tenderloin
carrots
potatoes

Then I sauteed them in a pan with

chopped onions
chopped celery
chopped sweet pickles
a handful of corn
a handful of peas

Sprinkle with

worcestershire sauce
maggi seasoning sauce (optional, but I had some)

If you have leftover gravy, add 1/2 cup to bring it all together, although you don't have to.

Plate it and top with a fried egg.

A great way to clean out your fridge! You can use any meat, sauce or vegetable you have on hand. Delicious!

Orange Marmalade Cream Cheese Pie
Prep Time: 15 minutes Cook Time: 5 minutes
Ingredients:
• Crust:
• 8 graham cracker squares, ground
• 2 Tablespoons sugar
• 1-1/2 Tablespoons light cream cheese
•
• Filling:
• 2/3 cup orange marmalade
• 1/2 cup light sour cream
• 8 ounces light cream cheese
• 1/2 cup skim milk
• 1/2 cup boiling water
• 1 package unflavored gelatin powder
• 1/4 cup sugar
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt
Preparation:
Mix gelatin in boiling water and stir until completely dissolved. Set aside to cool.

In food processor, combine ground graham crackers and sugar and mix. Add 1-1/2 Tablespoons light cream cheese and process. Spray 9-inch pie plate with non-stick cooking spray. Pour crust mixture into pie plate and press gently to sides and bottom to form crust. Chill.

In food processor, combine sour cream, cream cheese, milk, sugar, vanilla, and salt for filling. Process until smooth. Add gelatin water and marmalade and mix. Very gently pour filling into chilled crust. Chill pie for 3 to 4 hours before serving.

Yield: 8 servings

Fruit Salad with Cheese

Your choice of the following fruits:
1/2 honeydew melon
2 apples, sliced
2 pears, sliced
2 peaches, sliced
1-1/2 cups (375 ml) pitted cherries, halved
2 plums, quartered
3 apricots, quartered
2 tbsp (30 ml) honey
1/4 cup (60 ml) raw apple juice
2 tsp (10 ml) fresh tarragon, chopped
4 Bocconcini, quartered

Using a melon baller, scoop out balls from melon.

In a large bowl, mix fruit, honey, apple juice and tarragon.

Add Bocconcini and toss gently.

Let macerate a few minutes, then serve.

Thai Broccoli Salad

Dressing:

1/4 c. peanut butter (creamy or chunky)
2 Tbsp. sugar or Splenda
1-1/2 Tbsp. hot water
1 Tbsp. lime juice
1 Tbsp. light soy sauce
1-1/2 tsp. sesame oil
1/4 tsp. red pepper flakes

Salad:

2 Tbsp. vegetable oil
3 c. fresh broccoli florets
1/2 c. chopped red bell pepper
1/4 c. sliced green onions
1 clove garlic, crushed

Combine the dressing ingredients until well blended. Set aside.

Heat vegetable oil in a large skillet over medium-high heat. Add salad ingredients and stir-fry 3 to 4 minutes until vegetables are tender-crisp. Remove from heat and stir in the peanut butter mixture. Serve warm or at room temperature.

Glenda, if you see this could you please post your recipe for turnip greens and cornbread casserole? I did a search but didn't come up with it. I have the stuff (well, not the greens) and it sounds wonderful!

Pumpkin Praline Pie

Ingredients for the Crust
• 1 cup all-purpose flour, sifted
• 1/2 tsp salt
• 1/3 cup and 1 tbsp shortening - or - 1/3 cup and 1 tbsp. lard
• 2 to 2 1/2 tbsp. ice water (add the extra 1/2 tbsp if it is too dry)
• or store-bought refrigerated crust.

Directions
1. Preheat oven to 375 degrees F. and use a 9-inch deep dish-glass pie plate. (**If using a metal pie pan, increase temperature to 400 degrees.)

2. With pastry blender, cut shortening into dry ingredients until mixture resembles crumbs. (It will look like cornmeal. Add ice water (it must be very cold) one tablespoon at a time, tossing lightly. Dough should be just moist enough to hold together in a ball. Make sure it is not sticky. Form into ball and refrigerate until ready to use.

3. Place dough on lightly floured surface and flatten slightly. Roll into 10-inch circle, rolling from the center out. Lay the crust gently into 9-inch deep-dish glass pie plate. Press into pan and crimp edges decoratively.

Ingredients for the Praline layer
• 1/2 cup pecan pieces
• 1/2 cup dark brown sugar
• 3 tbsp. softened butter

Ingredients for the Pumpkin Filling
• 2 large eggs
• 3/4 cup firmly packed dark brown sugar
• 1 cup canned pumpkin
• 1 tbsp all-purpose flour
• 1/4 tsp ground cloves
• 1/4 tsp ground mace
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1 cup evaporated milk

Directions
1. In food processor, add pecan pieces, dark brown sugar, and butter. Process until ingredients hold together like a paste, making sure the pecans are a fine "meal." Press very firmly into bottom only of the pie crust so it will not float up during baking.

2. In mixing bowl, beat eggs until frothy with hand-mixer or standing mixer. Then with mixer on low, or stirring by hand, add in order the rest of the ingredients. Beat only until well mixed. Pour slowly into praline lined crust.

3. Bake in oven checking after 45 minutes. Cover edges of crust to prevent oven browning. Pie is done when filling is set but still slightly jiggly in center. Depending on oven 45-55 minutes total. Remove from oven and let cool on counter until room temperature. Chill in refrigerator.

4. Garnish with whipped cream and caramelized pecans, if desired. Cut pie into eight servings and garnish each slice with a dollop of whipped cream and 2 caramelized pecan halves.

Corn Fritters

1 1/4 cups flour
2 tsp baking powder
1/4 tsp salt
2/3 cup milk
1 beaten egg
1 med can creamed corn

place all in a mixing bowl and stir until the mixture is blended but not beaten smooth.
drop by spoonful into a hot greased frying pan and fry as you would a pancake.
Serve with maple syrup

(or as my brothers' would do have a fritter with their ketchup) Sometimes it was difficult watching what they ate especially with ketchup.

Okra smothered with tomatoes (my recipe)

2lbs or so fresh young okra (*if you can not get fresh use pictsweet frozen sliced okra)
2Tbs to 1/4 cup olive oil or bacon drippings or lard (I use about 1/4 c olive oil)
1large onion chopped fine
1clove garlic chopped (jar stuff is fine)
salt and pepper and a little Tonys and some garlic salt plus a pinch of sugar
1can tomatoes canned (Hunts diced tomatoes with celery, onions and bell pepper) or fresh
1can Rotels
Wash whole okra and dry thoroughly with paper towels. Slice into 1/8to 1/4 inch rounds. Saute in oil over med heat until okra stops "stringing" stirring frequently for about 20-30 minutes do not let it brown or burn. (I add a little vinegar to it and it helps stop the slime and stringing. I also add the sugar now) Add onion and garlic and saute till softened and almost clear. Add seasoning and tomatoes. Allow to simmer and cook it down for at least 30 mins or longer on med heat stir often. You can also add chopped green bell pepper to this if you want. You can eat this as a side dish or a main dish and it freezes great. Just put in zip lock bags and freeze. I use this in my gumbo when I make okra gumbo. Total cooking time will be minimum of 1 hour usually more like 1 -2. Remember to stir you do not want to let it stick and burn!

Now if you want to do it the easy way just dump it all in raw into a great big pot with a cover and put it in the oven, do add the vinegar and little bit of sugar, stir it up really well cook it at 350 for an hour or so, I test mine by taking out a piece and seeing if it is nice and tender and has lost most of it's slime. If so it is done. Do stir it a few times while cooking.
I do this in big batches I fill up my 18qt Magnalite roaster pan and cook it in that, then I stock up my freezer with ziplock baggies of it for use in gumbo or as a side dish. It is also really good to cut up some smoked Cajun sausage and heat it all up together. YUM

Buttermilk pie � courtesy of Glenda_Al of the KT

3 eggs
1 cup sugar
2 Tbs all-purpose flour
1/2 cup melted butter
1 cup buttermilk
1 tsp vanilla flavouring OR if you prefer lemon flavouring
1 unbaked 9 inch pie shell

Beat eggs slightly, and add sugar and flour. Then add melted butter and mix well. Add buttermilk and flavouring. Bake in pie shell 325 until custard is set about 40-45 minutes.

1 package regular or jalapeno cornbread mix **next time I'll use the mexican cornbread mix At least 2 cups, but more would be better
2 cans (15 ounces each) turnip greens **I used glory the big can 27 oz
1 (10 3/4 ounce) can low-fat condensed cream of chicken soup
1 stick (1/2 cup) margarine, melted ***1/2 stick is plenty
1 large onion, chopped ***I sauteed mine

Prepare and bake cornbread as directed on package.

Drain greens and save liquid.

Crumble cornbread and layer half in a casserole dish. **I used the square pyrex dish.

Distribute turnip greens over bread and evenly sprinkle with chopped onion. Add remaining cornbread on top.

Mix liquid from greens, undiluted soup, and melted margarine. Pour over cornbread topping.
I made room using a knife to allow some of the liquid to seep down to the bottom layer of cornbread

Bake at 375 degrees F for 45 minutes or until bubbly and partially brown. **took longer than 45 minutes for it to absorb the moisture on top especially the middle

LOUISIANA HOT CRAB DIP (Mardi Gras Munchies)

1/2 pound jumbo lump crabmeat, free of shells
1 (8 ounce) package cream cheese
1/2 cup mayonnaise
1/4 cup grated Parmesan
3 tablespoons minced green onions (white and green parts)
2 large garlic cloves, minced
2 teaspoons Worcestershire sauce
2 tablespoons fresh lemon juice
1 teaspoon hot sauce
1/2 teaspoon Old Bay seasoning
Salt and pepper to taste

Preheat oven to 325 degrees F. Combine all of the ingredients in a casserole dish and gently stir until thoroughly mixed. Adjust seasoning to taste. Bake for 35 to 40 minutes until lightly golden on top. Serve hot. Serve hot, with hot sauce on the side for those who like it spicy. Makes about 1 1/2 cups. Serve with crackers or toast points.

1 Cup flour
2 tsp baking powder
1/2 tsp salt
1/4 cup sugar
3 tbsp cocoa
1/2 cup milk
1 tsp vanilla
2 tbsp shortening, melted
1/4 cup walnuts (optional)
1/4 cup brown sugar
1/4 cup cocoa
1 3/4 cup hot water

Sift flour, baking powder, salt, sugar and 3 tbsp cocoa in a bowl. Add milk, vanilla and melted shortening and nuts. Mix will be very thick. Spread in an 8 x 8 greased square pan. Mix brown sugar and the 1/4 cup of cocoa and spread evenly over top of the batter.
Pour the hot water evenly over the batter, DO NOT stir. Bake at a 350 degree oven for approx 40 min. This pudding forms its own chocolate sauce in the bottom of the pan as it bakes. Serve warm with ice cream or whipped cream. Serves 6 - 8

Hearty Cabbage Soup

In large pot saute:
1 lb ground beef
1 medium onion, chopped
1/2 green pepper, chopped
1/2 cup diced celery

Saute until the redness is gone in the meat.

Add:
2 tsp salt
2 tbsp sugar
1/4 tsp pepper
1/2 tsp paprika
hot sauce to taste
28-oz can tomatoes
6-oz can tomato paste
2 cups beef broth
2 cups hot water
3 tbsp parsley flakes
2 cups diced potatoes
1 cup diced carrots.

Combine thoroughly. Simmer, uncovered, 1 hour.

Add 6-7 cups coarsely chopped cabbage (1 small head).
Simmer, covered, 1 hour longer. May need to add more hot water.

When I served it last night, I put a spoonful of sour cream on it and topped that with a little but of pesto. It was sooo delicious!

Pumpkin and Pear Harvest Soup

As adapted from an allrecipes.com recipe

2 tbs butter
2 large leeks (white and pale green parts only), chopped
1 large onion, chopped
1 large potato, peeled and cubed
1/2 cooking pumpkin
1 large diced carrot
3 ripe pears, peeled, cored, and sliced 1/4-inch thick
1 quart chicken stock
1/4 cup Harvey�s Bristol Cream (optional)
1/2 cup light cream (optional)
1/2 tsp freshly ground nutmeg, or to taste
1/4 tsp cinnamon
1/4 tsp cumin
1/2 tsp mild curry paste (optional but yummy)
1 knob grated ginger root
1/4 tsp cayenne pepper
salt and pepper to taste
2 tablespoons chopped chives

1. Melt butter in a large pot over medium heat. Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, pears, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 minutes.

2. Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot. Once the soup has been pureed, return it to the pot and stir in the sherry and cream. Season with nutmeg, salt, and pepper; simmer gently for 5 minutes. Ladle into bowls and garnish with chopped chives.

Note: I found it tasted so good by itself, that I found it unnecessary to add the cream.

Is there cabbage in it? if so do you saute with the meat, peppers and onions or just add raw to the soup itself?

Add 6-7 cups coarsely chopped cabbage (1 small head).
Simmer, covered, 1 hour longer. May need to add more hot water.

Jam-Dandy Muffins

1 2/3 cup all purpose flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/8 tsp, nutmeg or cinnamon
1/3 cup shortening
3/4 cup milk
1 egg
apricot jam (any flavor works)
chopped nuts

Preheat your oven to 400 degrees. This recipe yields 12 muffins

In mixing bowl, combine flour, sugar, baking powder, salt and nutmeg. Cut in shortening until particles are fine. Add milk and eggs; mix just until thoroughly blended. Spoon into greased muffin cups. Place 1 teaspoon jam on top of each muffin, pressing into batter slightly. Sprinkle with a few chopped nuts and bake for 20 to 25 minutes until tops spring back when touched lightly.

Serve warm.

Luckygardnr, is there any way canned pumpkin would work? Our pumpkins aren't in the stores yet and I'm in a soup mode these days.

This is a good bread to go with soup or served as a snack during football games. Shoot, it's good anytime!

French Bread

1 large loaf French bread
1-1/2 c. mayonnaise
1 c. shredded cheddar cheese
1 c. chopped green onions (with the green part)
3 cloves garlic, finely chopped

Cut the bread in half lengthwise. Combine remaining ingredients and spread on each half. Wrap each half in foil and refrigerate 2 hours. Unwrap and bake in a preheated 350 degree oven 8-10 minutes. May be frozen before baking and thawed.
Note: I like to make the mayo mixture ahead of time so the garlic is infused with the other stuff. I've also added about a teaspoon of oregano or Italian seasoning and that's good, too.

Marilyn's Brussels Sprouts

18-20 Brussels sprouts, cut in half
Salt and pepper to taste
2 Tbsp. butter
2 Tbsp. flour
3/4 c. milk
1/4 c. freshly grated parmesan cheese
2 Tbsp. mayonnaise
2 Tbsp. cracker crumbs (I use more)

Clean sprouts by cutting off the tip of the stem and removing the tough outside leaves; wash in cold water. Place in a single layer in a medium skillet. Sprinkle sprouts with salt and pepper and add enough water to fill the bottom of the pan. Cover and bring to a simmer, steaming sprouts until a knife inserted comes out easily. Do not overcook. Immediately remove from the skillet and into ice water to stop cooking and set the bright green color.

Remove liquid from skillet an add butter, melting completely. Whisk in flour along with salt and pepper until smooth and bubbly; cook for aboout 2 minutes. Whisk in cold milk gradually until smooth and mixture thickens. Stir in cheese, remove from heat and stir in mayonnaise. Add sprouts to the sauce and pour all into a casserole dish. Sprinkle top with cracker crumbs and bake at 350 for about 20 minutes or until bubbly. Serves 4.

Toffee Cheesecake Bars

1 cup flour
3/4 cup confectioners' sugar
1/3 cup baking cocoa
1/8 tsp baking soda
1/2 cup cold butter
1 8 oz pkg. reduced fat cream cheese (I used regular)
1 14 oz can sweetned condensed milk
2 beaten eggs
1 tsp vanilla
1 1/4 cup milk chocolate English toffee bits (divided)

In a small bowl, combine the flour, confectioners' sugar, cocoa and baking soda. Cut in butter until mixture resembles coarse crumbs. Press into the bottom of an ungreased 12 x 9 inch baking dish. Bake at 350 degrees for 12-15 min.

In a large bowl, beat cream cheese until fluffy. Add the milk, eggs and vanilla, beat until smooth. Stir in 3/4 cup toffee bits. Pour over crust. Bake 18-22 minutes longer or until almost set.

Cool slightly, sprinkle with remaining toffee bits. Cool, cover and refigerate.

1 bar equals 169 calories.

2 cups all purpose flour
1 tbsp sugar
4 tsp baking powder
1/2 tsp salt
1/2 cup shortening
1 beaten egg
2/3 cup whole milk

Sift together dry ingredients, cut in the shortening until mixture resembles course crumbs. Combine milk and eggs and ad to the flour mixture all at once. Stir until the mixture follows the fork and makes a soft dough. Pour out on a floured cutting board. Kneed gently with the heel of your hand about 15 times. Using a round cutter dipped in flour cut straight down, no twisting and place on a greased baking sheet. Touching sides, the biscuits will be softer, spacing them gives a more crusty style. Chill for 1 - 3 hours,(I sometimes just put them in the freezer for a half hour if I want to bake them right away) Bake in a hot oven 450 degrees F for 10 - 14 minutes or browned to your liking.

I have used this same recipe when making strawberry shortcake but I double the sugar to 2 tbsp.

CINNAMON SWIRL BREAD (Allrecipes)

1/3 cup white sugar
2 teaspoons ground cinnamon
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup white sugar
1 egg, beaten
1 cup milk
1/3 cup vegetable oil

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon; set aside.

In large bowl combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk, and oil; add to flour mixture. Stir until just moistened. Pour half of the batter into pan. Sprinkle with half the reserved cinnamon/sugar mixture. Repeat with remaining batter and cinnamon/sugar mixture. Draw a knife through batter to marble.

Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.

Tub and Shower Magic

12 ounces white vinegar
12 ounces liquid, blue dawn detergent

Directions:

1 Heat vinegar in microwave until hot and pour into squirt bottle.
2 Add the Dawn soap. Put the lid on and gently shake to incorporate.
3 You now have a powerful cleaning product that will melt soap scum and tub and shower buildup, clean sinks, appliances and just about anything. Just spray it on, scrub, rinse and be amazed. For tough soap scum build-up, spray the mixture on and allow it to sit as long as overnight. Then, scrub and rinse.

Mexicali Meat Pie

8 or 9 inch unbaked pastry shell

1 egg
1 pound lean ground beef
1 can (7 oz) whole kernel corn with sweet peppers, drained (Mexicorn)
1/2 cup soda cracker crumbs or plain bread crumbs
1/2 cup chili sauce
2 tbsp. sweet pepper flakes
1 tbsp. minced onion
1/2 tsp. oregano
4 stuffed green olives, sliced (I use more because I like olives)
6 slices crisp, crumbled bacon, if desired

Topping
1 egg, slightly beaten
2 tbsp milk
1/2 tsp. salt
1/2 tsp. dry mustard
1/2 tsp. Worcestershire sauce
1 cup shredded cheddar cheese

Oven 425 degrees, makes 6 servings

Beat egg slightly in mixing bowl. Add ground beef, corn, cracker crumbs, chili sauce, pepper flakes, onion and oregano. Mix well. Press meat mixture firmly into pastry lined pie pan. Bake for 20 to 25 minutes. Spread topping on filing. Top with olives and bacon. Bake an additional 5 minutes or until cheese melts. Let stand 10 minutes before serving.

Topping: Combine egg and milk; add salt, dry mustard, Worcestershire sauce and cheese.

SEX IN A PAN

Ingredients

1 cup flour
1/2 cup butter or marg
3 oz of pecans chopped
1 (8 oz) pkg of cream cheese
1 cup icing sugar
1 lg cool whip
1 pkg vanilla instant pudding
1 pkg chocolate instant pudding 4 oz
3 cups cold milk
1 square of semi sweet chocolate shaved

Instructions

Mix flour, butter and pecans and press in a 9 x 13 inch pan. Bake at 350 degree oven for 25 min until cool
Combine cream cheese and the icing sugar and spread over the cooled base. Spread 1/2 of the whipped topping over this layer.

Mix vanilla pudding using 1/12 cups of milk and spread over the cool whip layer. Do the same for the chocolate pudding and spread that over the vanilla layer. Spread with the remaining whipped topping and then shave the chocolate over the top sprinkling it evenlly over the whole pan.

Note:
I have used both the above crust and made one using a graham cracker base for those that did not like the one with pecans. I think both are good. I also mixed the puddings in their own bowls as soon as I finished with the crust. It just gave it a little more time to "set up" and I found it easier to spread.

Pumpkin Spice Coffee Creamer

Ingredients

1 can sweetened condensed mik
1-1/2 cups skim milk
3 tablespoons canned pumpkin (not pumpkin pie filling)
1 teaspoon pumpkin pie spice
1/2 - 1 teaspoon vanilla extract, to taste

Instructions

Combine ingredients in a container with a cover. Shake until combined. Or use an immersion blender or traditional blender and blend until smooth.
Store, covered, in the fridge and shake well/stir before using.

TILAPIA PARMESAN (MaMa's Supper Club)

1 lb. tilapia (orange roughy, cod or red snapper can be substituted)
1 tablespoon lemon juice
1/4 cup grated parmesan cheese
2 tablespoons butter, room temperature
1 1/2 tablespoons mayonnaise
1 1/2 tablespoons finely chopped green onions
1/8 teaspoon seasoning salt (I like Old Bay seasoning here)
1/8 teaspoon dried basil
1/2 to taste black pepper
1/2 dash hot pepper sauce

Preheat oven to 350 degrees. In buttered 13-by-9-inch baking dish or jellyroll pan, lay fillets in single layer. Do not stack fillets. Brush top with juice.

Combine cheese, butter, mayonnaise, onions and seasonings. Mix well with fork.

Bake fish in preheated oven 10 to 20 minutes or until fish just starts to flake. Spread with cheese mixture and bake until golden brown, about 5 minutes. Baking time will depend on the thickness of the fish you use. Watch fish closely so that it does not overcook. Serves 2/

Italian beans and sausage

12 ounces sweet Italian turkey sausage
Cooking spray
1/2 cup chopped green bell pepper
1/2 cup chopped onion

1/2 teaspoon bottled minced garlic
1 teaspoon dried oregano
1 teaspoon dried basil
1 (19-ounce) can cannellini beans or other white beans, drained
1 (14.5-ounce) can diced Italian-style tomatoes, undrained
Remove casings from sausage.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper, onion, and garlic; saute 3 minutes. Add sausage, and cook 8 minutes, or until browned, stirring to crumble. Stir in oregano and remaining ingredients; reduce heat to medium-low. Cook 5 minutes or until thoroughly heated.

2 cups all purpose flour
1 cup rye flour
1.5 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp molasses
2 tsp white sugar
1 pkg quick rise yeast
1 1/4 cups water

Mix. Let rise for 1.5 hours. Roll out on a floured surface into a 2.5" thick roll. Cut into 12 pieces. Roll into a ball then flatten to 1/2". Place a dab of butter on the bottom of each roll before setting on a cookie sheet, then a dab of butter on the top of each bun. Let rise in a warm oven with a pan of water on a rack for 45 minutes. Bake at 375 for 14 minutes.

FRESH APPLE CAKE (Food Love Grace)

2 cups of sugar (or half white and half brown)
1 3/4 cup of cooking oil
3 large eggs
2 teaspoons of vanilla
2 1/2 cups of all purpose flour
2 teaspoons of cinnamon
1 teaspoon baking soda
1 teaspoon salt
3 cups fresh apples diced into really small pieces (do not cook)
1 1/2 cups of nuts (optional)

Preheat oven 300F and grease a tube pan* (I just use Pam baking spray). Combine sugar, oil, eggs and vanilla mix until well combined with hand mixer. Mix flour and other dry ingredients together. Combine with first mixture, mix well. Add apples and beat with mixer for one minute. Stir in nuts. Bake in tube pan for 1 1/2 hours or until toothpick test comes out clean.

*I baked at 350 degrees in two 9" square pans and baked both at the same time for 25 minutes.

Caramel Frosting:

1/2 c. butter
1 c. brown sugar
1/4 c. milk
1-1/3 to 2 c. powdered sugar

Melt butter and brown sugar over low heat for 2-3 minutes. Add milk, stirring until mixture comes to a boil. Remove from heat and cool.

Add enough powdered sugar to form the right consistency to spread. Spread immediately on cooled cake.

I was just given this recipe on Thursday, along with some of it to bring home. YUM!

Pumpkin Spread

1 small can solid pack pumkin
1 small box instant vanilla pudding mix
2 t. pumpkin pie spice
1 small container of cool whip

Mix the first three ingredients together, then gently fold that mixture into the cool whip. Serve with cinnamon graham crackers.

I finished the container I was given, and am going to get the ingredients to make some more!

Next time I make Chinese food, I'm trying this:

SESAME-CUCUMBER SALAD (Williams-Sonoma)

4 English cucumbers
3/4 tsp. salt
1 Tbs. sugar
1/2 cup rice vinegar
3 garlic cloves, minced
Scant 1 tsp. red chili flakes
1 Tbs. sesame seeds
6 green onions

Thinly slice the cucumbers crosswise. In a large bowl, combine the cucumbers, salt and sugar and toss to coat the cucumbers evenly. Let stand for 30 minutes. Transfer to a colander, rinse and drain well, then press out the excess moisture with your hands.

In a serving bowl, stir together the vinegar, garlic, chili flakes and sesame seeds. Add the cucumbers and toss to coat. Thinly slice the green onions, including the tender green portions, and sprinkle them over the top. Cover the salad and refrigerate until well chilled, at least 2 hours or up to overnight. Serve the salad cold. Serves 4 to 6.

Mini ice cream cone cake pops

SLOW COOKER BACON-WRAPPED APPLE CHICKEN (Chef in Training)

4 boneless skinless chicken breasts
1 cup BBQ sauce (like Sweet Baby Rays)
1/4 cup brown sugar
1/8 cup lemon juice fresh or from a bottle
5 small apples peeled and chopped
8 slices bacon

In a small bowl, combine BBQ sauce, brown sugar, lemon juice and peeled/chopped apples. Wrap each chicken breast with two slices of bacon and place in a greased slow cooker. Pour BBQ-apple mixture over chicken and cook on low for 6-8 hours or until chicken is done.

Recipe calls for the 16 oz cool whip container.

I generally halve the recipe.

Nita, I just ran across that recipe. I think it's in a book I just got from the library. Sounds good!

Sub Sandwich

1 loaf French bread, slice in half length wise and hollow out

Mix together:
4 cloves garlic
1/3 cup olive oil
2 tbsp. Red wine vinegar
Salt
Pepper

Deli meats
Salami
Cheese
Onion, sliced

Pour half dressing into bottom of bread. Put onions, meat, cheese and pour remaining sauce in the top of the bread and place on top of filling. Wrap and refrigerate 3 hours.