Recipes

Rhubarb-Meringue Pie

one of my all time favorites

NO PHOTO

Ingredients

1/2 cup butter, softened

1 cup all-purpose flour

1 Tbs. sugar

3 eggs, separated

1 cup sugar

2 Tbs. all-purpose flour

1/4 tsp. salt

1/2 cup half-and-half

2 1/2 cups cut-up rhubarb

1/3 cup sugar

1 tsp. vanilla

Heat oven to 350º. Mix butter, 1 cup flour and 1 Tbs. sugar. Press in ungreased pie dish. Bake 10 minutes. Mix egg yolks, 1 cup sugar, 2 Tbs. flour, the salt and half-and-half; stir in rhubarb. Pour over baked layer. Bake 45 minutes.

Beat egg whites until foamy. Beat in 1/3 cup sugar, 1 Tbs. at a time; continue beating until stiff and glossy. Do not under beat. Beat in vanilla. Spread over rhubarb mixture. Bake until light brown, about 10 minutes.        9 servings. 

Cinnamon Chip Muffins
my way......ENJOY!

Ingredients

• 1 cup (2 sticks) butter or margarine, softened
• 1 cup granulated sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 3/4 cup applesauce 
• 2-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1-2/3 cups (10-oz. pkg.) HERSHEY'S Cinnamon Chips
• 1 cup chopped walnuts (optional)
• EASY TOPPING (recipe follows) 

Directions

1. Heat oven to 350°F. Prepare muffin tins.

2. Beat butter and granulated sugar in large bowl on medium speed of mixer until well blended. Beat in eggs and vanilla. Mix in applesauce. Combine flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in cinnamon chips and walnuts, if desired. (I leave the walnuts out of the muffin and only use it for the topping) Fill muffin tins about 3/4 of the way and add a spoon full of topping to each muffin. 

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Take out off muffin pans and cool on wire rack.  Makes 12 servings.

EASY TOPPING: 1 cup brown sugar, 1/2 cup flour, 1 cup finely chopped walnuts, 1/3 cup butter. Mix all topping ingredients together with a fork. 

VARIATIONS: Reduce flour to 1 1/2 cups and add dry Pumpkin Spice Jello Pudding 

Fall is a great time of year to look for it. You might have to check different stores. 

MUFFINS: Paper-line 24 muffin cups (2-1/2-inches in diameter) Prepare batter as directed; spoon into prepared cups. Bake 15 to 18 minutes or until wooden pick inserted in center comes out clean. Cool completely. Store in tightly covered containers.

I found out a while back that I need to have back surgery, but in order to have it, I need to loose all the weight I gained while being bed ridden for a time. So my husband and I reached out to friends and family via social media and was introduced to juicing. This is our fourth week juicing and I've lost about 20 lb. While this is a major accomplishment I still need to loose more. To our surprise, some juicing recipes aren't that bad at all. 

Some of my favorites are: 

Pineapple, Beat

Sweet potato, carrot, ginger

Kale, spinach, cucumber, celery, green apple, lemon and ginger

Chocolate Mousse

Whoa! Talk about AMAZING...

I tried a new recipe this week and my husband even liked it.

I'm telling ya, this ones a keeper. :)

     

1 Ripe Avocado

1/4 C Coca Powder
1/4 C Honey or Raw Agave
1/4 C Almond Milk
1-2 Tbs. Vanilla Extract

It's easy really. Just throw it all in the food processor and blend until creamy.
Refrigerate before eating. Add a little whip-cream and chocolate shavings. 
Enjoy!

Spinach Smoothie

Now I know what your thinking....

Ewwwww, but let me tell you, this is one of my favorite smoothies.

A great treat for the kids. If you have a finicky eater, try introducing this one on St. Patrick's Day. 

Ingredients:

1 cup fresh orange juice

1 banana

1 cup spinach

Mix all ingredients in a mixer, pour, and enjoy! 

Best Sugar Cookies...EVER
Great for anytime of the year! 

Cookie Ingredients:

6 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

2 cups unsalted butter

2 cups granulated sugar

2 large eggs

2 teaspoons vanilla extract 

Instructions:

Cream sugar and butter until fluffy, about 5 minutes. Add eggs and vanilla. Mix dry ingredients in separate bowl and add to butter mixture. Mix well. 

Put a handful of the freshly made dough between two sheets of parchment paper and roll to desired thickness. ( I make them thicker than what you think they might be) 

Repeat with the rest of the dough. Put the rolled dough, including the parchment paper, on a cookie sheet and refrigerate for 10 minutes longer. your dough will be chilled and ready to cut and back with no wait and no added flour! Repeat with scrapes after cutting cookies. 

Bake at 350 degrees for 8-10 minutes. (again I tweak this. I only cook them until they are slightly brown on the bottom) Let cool. 

Makes 8 dozen 3" cookies.

Cookie Frosting Ingredients: 

1/2 cup solid shortening

1/2 cup (1 stick) butter or margarine softened

1 teaspoon vanilla extract 

4 cups sifted confectioners' sugar

2 tablespoons milk

Instructions:

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar had been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. 

for best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re whip before using. 

Makes about 3 cups of icing.

Raspberry Cream Pie

As most of you know I like homemade but every once in a while I will substitute a crust. For this pie I like to buy the Nilla Wafer crust OR you can use homemade. They're both a great choice. 

Ingredients:

2 Nilla Wafer pie crusts 

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2 c. frozen Raspberries

1/2 c. water

1 c. sugar

3 Tbsp. corn starch 

Cook together until clear and thick. Let cool completely 

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1pkg. cram cheese softened 

1 c. extra heavy whipping cream

1 c. powder sugar 

Mix cream cheese, then sugar...Add heavy whipping cream and whip until stiff. 

Put cream cheese mixture in the bottom of the pie dish. Add Raspberry topping and refrigerate for 2 hours. 

Sweet Potato Casserole

Ingredients:

3c. mashed sweet potatoes 

1c. sugar

2 eggs

1 tbsp. vanilla extract 

1/2 c. butter, melted 

Topping:

1c. brown sugar

1/2 c. flour

1c. chopped nuts (I like walnuts) 

1/3 c. butter

Instructions: 

Heat oven to 350 degrees. In a large bowl mix sweet potatoes, sugar, eggs, vanilla and melted butter thoroughly. Pour into 1 quart casserole dish. Mix all the topping ingredients together with a fork. Sprinkle crumbs on top of casserole. Bake at 350 for 30 min. 

Yummy Chocolate Chip Cookies

Great Summer Treats.... 

Ingredients:

3/4 cup firmly packed brown sugar

1/2 cup sugar

1/2 cup margarine or butter, softened

1/2 cup shortening

1 1/2 teaspoons vanilla 

1 egg

1 3/4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt 

6-oz. pkg. (1cup) chocolate chips

1/2 cup chopped nuts or sunflower nuts, if desired

Instructions: 

Heat oven to 375 degrees. In large bowl, beat brown sugar, sugar, margarine and shortening until light and fluffy. Add vanilla and egg; beat well. Add flour, baking soda and salt; mix well. Stir in chocolate chips and nuts. Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 375 degrees for 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheet. 

Makes 4 dozen.

Homemade Waffles

Ingredients:

2 eggs, separated 

2 cups buttermilk

2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup margarine or butter, melted or oil

Instructions: 

Heat waffle iron. Place egg yolks in large bowl; whites in small bowl. To yolks add buttermilk; beat well. Add flour, baking powder, baking soda and salt; beat until smooth. Stir in melted margarine. Beat egg whites until soft peaks form; fold into batter. Bake in hot waffle iron until steaming stops and waffle is golden brown. 

Make 4 waffles

Homemade Lemonade

click on link above!

Fruit Smoothies 

Ingredients:

1 Pineapple Dole Cup

1 Mandarin Orange Dole Cup

1 Banana

1 cup frozen Strawberries 

1/2 cup frozen Blueberries

Instructions: 

Throw all ingredients into a blender and Wala!! 

Optional: Top with light whipping cream 

Enjoy!