Biscuit mix to the rescue . . . again!

I always keep a box of biscuit mix in my cupboard. I use the name-brand or the generic, whatever is the best buy that week. Nothing improves the taste of the soup or the attitude of the family when there are biscuit along side a steaming bowl of soup. This is a good one with, as always, lots of room for your own touches. Cheese Biscuits 2 cups biscuit mix 2/3 cup milk (I use 2% fat milk) 1 cup shredded cheddar cheese 1/4 cup melted butter 1/2 teaspoon ground black pepper Preheat oven to 375 degrees. Combine all the ingredients in a large mixing bowl until just mixed. If the dough seems too 'loose', add bit of biscuit mix until you read a good consistency.  Drop by heaping tablespoons onto a vegetable oil sprayed baking sheet. Bake for about 8-10 minutes or until golden brown. Serve hot from the oven although they aren't bad for a snack the next day! Ideas . . . Use whatever cheese you like - the spiced Jack cheese is a nice change. Add some dried dill. 1/2 cup of either grated Romano or Paramesan cheese in place of the cup of cheddar takes you Italian! Throw in some sun-dried tomato bits to the original recipe. Brush the tops with some extra butter and sprinkle with garlic or onion powder.

Quick Dessert Waiting in Your Freezer . . .

Whenever we have friends over, I like to enjoy the company and not be standing in the kitchen watching over pots of food, etc. The more I can do ahead, the better my own evening will go as I can enjoy the company. I have found that when I put out a substantial table of main course food, people tend to appreciate a lighter dessert. Besides having a batch of two of cookies to nibble on, something cold and creamy served in little dessert cups is always welcome.

Here is another recipe idea that lends itself to your personal tastes. Hey, there is more than one way to freeze a dessert!

Quick Time-Saving Dessert

8 ounces of cream cheese, softened (you can also use the low-fat or fat free versions.)
1 cup confectioner's sugar (powdered sugar)
1 1/2 cups frozen strawberries, thawed (get the sliced ones)
1 can (usually 15-ounce size) crushed pineapple - the naturally sweetened type
1/2 cup blueberries, thawed or used fresh ones if they are available
8 ounces whipped topping* (found in the refrigerator section of the market)
1 teaspoon vanilla extract
1 tablespoon freshly grated orange zest

Whip together the cream cheese and sugar in a large bowl. Fold in the rest of the ingredients and gently mix to keep the colors sort of bright and individual.

Line an approximately 9x9-inch pan with foil so that it goes up the sides. Pour in your dessert mixture and freeze.

When you are ready to serve, it should be relatively simple to remove it from the pan with the aid of the foil lining. Remove the foil and cut into serving pieces. Wouldn't hurt to put a spritz of whipped cream on each serving.

Ideas . . .

Before freezing, top with some candied nuts.

*For a richer dessert, whip up a cup or so of heavy cream with a bit of sugar, and three tablespoons of sour cream until stiff and use that instead of the store-bought topping.

Toasted coconut either on top or blended in take it on a different level.

Eating your vegetables and, possibly, liking them, too!

My husband always had a rule in our household, all the vegetables on the dinner plate have to be eaten before you can leave the table. Sure, we had a few confrontations but it paid off as my almost-grown children will eat most any vegetable and actually have come to like a great many of them. One of the favorite ways to get vegetables into them was in salads. I'm not talking about iceberg lettuce salads as that lettuce doesn't have a lot of fiber and is usually merely a way to get tasty salad dressing into your mouth. Often, it seemed the closer I could serve vegetables in their 'natural' state, the more likely the more vegetables would get eaten. This is a fun salad and very adaptable to whatever you might have on hand. Basically . . .

3-5 small zucchini, sliced as thin as possible
2 yellow squash, sliced equally as thin
1 small head of cauliflower broken down into bite-sized pieces
1 red or green bell pepper, diced (You can use yellow, orange, or purple bell peppers, too!)
1/2 red onion, finely minced
1/4 cup slivered almond (or chopped pecans or walnuts - toasting them only makes it even better.)
1 8-ounce bottle of salad dressing, your choice
Seasoned croutons

Combine all your vegetables in a large mixing bowl. Sprinkle with 1/2 teaspoon of salt, a good pinch of black pepper, 1/2 teaspoon garlic powder, and toss to mix. Add the dressing according to your tastes. Some people like it thoroughly covering the vegetables, while others might like a thinner 'coat'. Refrigerate for an hour to meld the flavors. Toss with croutons just before serving.

Ideas . . .
A cup of roughly shredded, fresh spinach is tasty.
Either add or substitute sliced cucumbers for some of the squash.
Gourment? Add a drained, small can of mushrooms.
1/4 cup of Feta cheese would be most welcome.
Chopped green onions instead of the red onion.
Broccoli cut into bite-sized pieces
Chinese pea pods are good.

Blonde Brownies

My favorite item to have on hand in my cupboard is a box of biscuit mix. There are so many more uses for it than just biscuits. You cut corners yet still come across as a homemade baker. This is a fast recipe that even the children can help you with making. Blonde Brownies 2 cups brown sugar 4 large eggs 2 cups biscuit mix 1 1/2 cups chopped walnuts 2 teaspoons vanilla extract Preheat oven to 350 degrees. Combine sugar, eggs, and biscuit mix in a bowl. Add the vanilla and stir in the nuts. Spread into a 9x13-inch (approximate) baking pan. Bake for about 20-30 minutes until firm to the touch and golden. Cool before cutting into serving sizes. Ideas . . . Reduce the nuts by 1/2 cup and add white or chocolate chips. Mix 1/2 cup peanut butter with 2 tablespoons of sugar and swirl through the batter before baking. Reduce nuts by 1/2 cup and substitute chopped candy orange slices or even the whole candy spice drops.

Cool Cuisine . . .

When the temperatures climb, something cool to cold is called for while we try not to perspire! Ice cream comes to mind and there are a multitude of flavors easily available in the stores. However, it is fun to come up with your own version, especially for treating and surprising family and friends.

Almond Ice Cream
8 ounces heavy whipping cream
1 pint vanilla ice cream, softened
1/3 cup amaretto liqueur
1/3 cup slices, toasted almonds

Combine everything except the almonds and freeze in serving glasses. When ready to serve, top with a spritz of good whipped cream and sprinkle with toasted almonds.

Ideas . . .
Try a coffee liquer for a more grown-up dinner party. You can top each serving with a few chocolate-covered coffee beans.

Peel, slice, and puree a ripe peach and use in place of the 1/3 cup of Amaretto. Strawberries or blueberries also come to mind.

Is it Winter yet?

I know that I will complain when the rain goes on for too long but I'm longing for some 'cooking weather' where it doesn't matter if I turn on the stove or oven. I'm dreaming of hot soups and warm kitchens!

This is an easy soup that goes great with toasted or garlic bread slices.

Cheese and Broccoli Soup

1 cup fresh broccoli, cut in small pieces
3 tablespoons butter
1/4 cup finely chopped onion
1/4 cup all-purpose flour
1 pint of half and half milk (you can use half heavy cream and half chicken broth or water, too)
1 1/2 cups chicken broth
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 small can of roasted, green chilis
8 ounces of processed cheddar cheese ike Velveeta, cubed

Steam the cut broccoli for about 5-6 minutes until just tender.

Melt butter in a large pot and cook the onion but do not brown. Add the flour and cook for another minute. Keep stirring while you add the liquids, salt, and pepper. Stir constantly on medium to low heat until mixture thickens slightly. Don't let it boil.

Add the chilis and cheese and keep stirring until the cheese melts. Add in the broccoli, cook to warm, about a minute or so, and serve.

Ideas . . .
Some toasted croutons on each serving of soup is nice.
Sprinkling each serving with some finely chopped green onion is tasty.
Add a few shreds of cheese to the top for looks.
No broccoli in the house? A 12 ounce package of defrosted frozen mixed vegetables give you an entirely different soup.

I like this viewpoint!

Part of the secret of success in life is to eat what you like and let the food fight it out inside. Mark Twain

Italian Chicken and Rice

The clock is ticking and you have hungry people who need food as in now. This is a relatively fast recipe that is also tasty and satisfying.

Italian Chicken and Rice

3 boneless chicken breast halves, cut into strips
1 can of chicken broth
1 teaspoon dried oregano
1/2 teaspoon dried basil
Salt & Pepper to taste
1 cup rice
1/2 cup grated parmesan cheese
1 large tomato, peeled, seeded, and diced

Brown the chicken in a bit or oil or butter until slightly brown, stir often to prevent burning. Remove the chicken from the pan but do not clean the pan!

Now, add the broth, rice, and seasonings to the skillet and bring to a boil. Cover and simmer under low heat for approximately 25 minutes or until rice is tender. Check in case you need to add a bit more water or broth. Stir in the diced tomatoes, cheese, and chicken. Cover and cook until cheese is melted. Stir and serve.

Ideas . . .
You can add some frozen mixed vegetables instead of the tomatoes.
A dash of chili flakes will give it a little zing.
Add a side salad and you are a gourmet meal on the table.
Garlic bread will be an nice sideline.

Sweet Sugar Pie

Nothing but sweet calories but a pie you can usually find all the ingredients for already in your kitchen. A nice ending for a light or spicy meal. A can-do recipe for anyone who can read!

Sweet Sugar Pie

1 stick butter (not margarine!)
2 cups granulated sugar
1 heaping tablespoon cornstarch
4 eggs
2 teaspoons vanilla extract
1 unbaked pie crust (save time, effort, and angst and buy one.)

Preheat oven to 325 degrees.

Cream the butter, sugar, and cornstarch. Add the eggs, one at at time, beating well after each addition. Stir in vanilla extract.

Pour the mixture into the pie crust. Bake for approximately 35-45 minutes or until the center is set. Cool completely before serving.

Back to the subject of potatoes . . .

Believe it or not, the subject of potatoes has not been exhausted. This is a fast and easy way to get a quick dinner in the oven. Great for a Friday meatless meal or just because you want to use what is currently in the cupboard.

Scalloped Potatoes

5-6 medium potatoes
1 stick of butter
1 tablespoon all-purpose flour
2 cups shredded cheddar cheese
3/4 cup milk
salt & pepper to taste
A pinch of chili flakes

Preheat oven to 350 degrees.

Peel and thinly slice the potatoes. Mix the flour with the shredded cheese, salt, pepper, and chili flakes. Put half the potatoes in a greased baking dish and slice half the butter of them. Cover with half the cheese. Repeat the process and end up with the cheese on top. Pour milk over entire baking dish of potatoes.

Cover and bake for approximately an hour or until bubbly and the potatoes are fork tender.

Ideas . . .

Brown some sausage or ground beef, crumble and add to the cheese mixture.
Brown some slices of hot dogs or large sauages and add to the cheese mixture.
Top the casserole with some buttered crumbs before baking.
Use Swiss cheese for a different taste.
Add 1/2 cup of finely chopped onion to the cheese mixture

Cool Lasagna

I like most anything with cheese and tomato sauce so Lasagna is a favorite of mine. I also do not like heating up the house on a hot July evening so Lasagna doesn't happen much in the summer. I just had a brain storm and figured out that you can actually make a presentable batch of Lasagna on the stove top in a frying pan with a good lid. Win/win situation!

Cool Lasagna
1 pound of ground beef, approximate
1 26-ounce jar of your favorite spaghetti sauce (my favorite is what's on sale that week!)
14 1/2 can diced tomatoes, drained
1 cup ricotta or cottage cheese (Your budget, your choice!)
1 egg
1 package no-boil lasagna noodles
1/2 cup grated Parmesan or Romano cheese
1 cup grated mozzarella cheese
1 cup frozen, chopped spinach, defrosted and the water squeezed out of it
1 teaspoon chili flakes

Fry the ground beef in a large frying pan or skillet until well-browned and crumbly. Drain off the excess fat. Add in half the jar of spaghetti sauce to the meat and stir in well. Spread the mixture evenly in the pan. Now, pour over the diced tomatoes and the spinach over the ground beef mixture. Sprinkle the grated Parmesan or Romano cheese over the diced tomatoes.

In a separate bowl, combine the ricotta or cottage cheese with the egg and spread this over the mixture in your frying pan. Top with a layer of the lasagna noodles.

Pour on the remainder of the spaghetti sauce and layer with the rest of the lasagna noodles. Bring to a boil and reduce to low and let simmer gently until lasagna is tender. This usually takes about 10-15 minutes depending on your stove top heat. Sprinkle on the chili flakes and the mozzaarella cheese. Cover and cook about 3 minutes or until the cheese is melted and serve.

Beyond the recipes . . .

Zencollegelife.com just shared a great site with me and I wanted to pass it on to all the college students. Actually, the information given applies to anyone wanting to eat healthy and enjoy their meals. Eating well doesn't mean you have to suffer but you will eventually suffer if you don't eat well!

http://www.zencollegelife.com/12-nutrition-tips-to-navigate-your-college-cafeteria/

Fast and Easy Chicken

Whether you are still working through college or are already managing a home and children, time is always short and dinner always needs preparing. This recipe seems to cope with either scenario and tastes good, too.

Fast and Easy Chicken

4-6 chicken breast halves (I'd use boneless, skinless)
1/4 cup butter
1 1/2 cups sliced, fresh mushrooms
5 cloves peeled garlic, smashed and diced
1 can cream of mushroom soup
2/3 cup half and half

Brown the chicken in heated butter in a large pan. Remove chicken. Brown mushrooms and garlic. You might need a bit more butter at this point. Stir in the soup and half and half. Add chicken, cover and cook about 20 minutes or until the chicken is tender and cooked through.

This sounds like it would be good with new potatoes, and a green salad. I'm making myself hungry!

If the half and half is too rich for your calorie intake, using 2% milk and adding a tablespoon of cornstarch mixed in some water towards the end would thicken it just as well.

If you like a bit of spark to your food, some chili flakes or a good grinding of black pepper would work.

Feeling really adventurous and fancy? A good grating of Parmesan cheese and fresh basil takes this dish to a whole, new level.

Another variation . . .

I keep hearing about different ways to make the super-fast, boxed cake mix cookies. Although I prefer my own from scratch recipes, these have been a lifesaver on many an occasion when I needed a quick dessert or treat.

Quick Butter Cookies

8 ounces cream cheese (1 package) 1/2 cup butter, softened 1 egg 1/4 teaspoon vanilla extract 1 18.5-ounce package yellow cake mix 1/4 cup powdered sugar Preheat oven to 350 degrees. In a medium bowl, cream together the cream cheese and butter. Stir in the egg and vanilla. Add cake mix, and stir until well blended. Roll into 1" balls and then roll the balls in the powdered sugar. Place 1 inch apart onto an ungreased cookie sheet. Bake for 10 to 13 minutes. Remove from baking sheets to cool on wire racks. Ideas . . . You could roll the cookie balls in cinnamon and sugar. Pretty cookies happen if you dip one side of the ball in colored sprinkles and press down slightly on the cookie sheet. You don't have to stick to a yellow cake mix!

Fast and Easy Mexican Chicken Dish

A favorite in my family, especially when time is short and hunger is great, is a simple chicken dish that goes together quickly. 4-6 boneless chicken breasts 1 tablespoon chicken bullion 1 cup water 1 jar of green salsa Grated cheese, your choice, approximately one cup Cilantro Brown the chicken breast in a combination of butter and olive oil. The chicken should be almost cooked through but don't panic about it not being entirely done. Add the bullion, water, and salsa and turn down the heat, cover, and cook about 15 minutes or until the chicken is tender and done. Add the cheese and melt into your sauce. When the sauce has thickened some, serve over hot rice and sprinkle each serving with chopped cilantro.

Apple Blueberry Bread

I like loaf-type bread/cake desserts. They work for a quick breakfast, a midmorning snack, or dessert with a scoop of ice cream on top. This recipe lends itself to that nicely.

Apple Blueberry Bread

1/4 cup butter, softened
3/4 cup granulated sugar
1/4 cup applesauce
1/4 cup orange juice
2 eggs
1/2 cup milk
2 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 3/4 cups all-purpose flour
Pinch of salt
1 teaspoon baking powder
1 cup fresh or frozen blueberries

Topping

2 teaspoons granulated sugar
1 teaspoon ground cinnamon

In a large mixing bowl, cream together the butter, sugar, apple sauce and orange juice. Add eggs, milk, vanilla, and cinnamon and beat in well. Stir in the flour, salt, and baking powder until just combined. Don't overmix. Fold in the blueberries.

Pour mixture into a 8x5x3-inch greased loaf pan. Combine the topping ingredients and sprinkle over the top of the bread mixture.

Bake in a preheated 350 degree oven for approximately 45 minutes our until a toothpick inserted near the center comes out without wet batter sticking to it. Cool ten minutes before removing from the pan. Let it finish cooling on a rack.

Cheese Crackers!

Budgets or being new in the kitchen shouldn't stop you from enjoying the fun snacks of life. In fact, making your own snacks is very satisfying, saves money, and will impress your friends/family . . . if you save any to share with them! Cheese Crackers 4 tablespoons butter, chilled and cut into small bits 4 tablespoons grated, sharp Cheddar cheese 2 tablespoons grated Parmesan or Romano cheese 3/4 cup all-purpose flour 1/8 teaspoon cayenne pepper Pinch of freshly ground black pepper 1/2 teaspoon salt (you can reduce this if you wish) 1 egg yolk 2 tablespoons ice water Combine everything except the egg and water in a large mixing bowl. Mix them with a fork or your fingers until the ingredients look lilke coarse meal. Combine the egg yolk and cold water in a small bowl and mix well. Pour over the flour mixture and, using a fork, mix gently until it forms a dough. Form into a ball and refrigerate for an hour. Preheat the over to 400 degrees. Roll out the dough on a large, floured surface to about 1/4-inch thick. Now, you can cut the dough into strips for cheese straws or using small cutters to form cracker shapes. Place them on an ungreased baking sheet and bake for 7-10 minutes but keep a close eye as you want them lightly browned. Transfer to a rack to cool. No, go forth and impress! Ideas . . . Brush tops of unbaked crackers with some beaten egg white and sprinkle with either sesame seeds, poppy seeds, or coarse sea salt.

Barbecue without leaving your kitchen!

Although we enjoy a good barbecue, there isn't always the time and energy to light up the grill and get going on the evening meal when it is preceded by a busy day. This isn't exactly straight from the grill taste but very tasty nevertheless. Easy, too, which is always a plus when the evening arrives before you have gotten hold of the morning!

One cut up, bone-in chicken or a variety of chicken pieces (grocery store sales usually determine my choices!)
1 16-18 ounce bottle of your favorite barbecue sauce
1 chopped onion
5 finely chopped garlic cloves
Dash red pepper flakes
Salt and Pepper to taste

Mix all the ingredients together and put into your crock pot. Set it on low and forget about your main componant of dinner until much later. Complete your meal with some hot, buttered rice and a green salad.

Idea . . .
You can use an Asian marinade or sauce instead of the barbecue sauce. Throw in some of those tiny, bagged carrots at the onset of the cooking and you are now a Chinese cook . . . sort of!

Gooey Butter Cake

There are a lot of recipes for Gooey Butter Cake around. This link seemed, to me, to provide the easiest and tastiest version. Some of the recipes were overly sweet. This one strikes a nice balance. If the wind in blowing in the right direction, you may be able to smell my Gooey Butter Cake baking in the oven in about an hour! http://smittenkitchen.com/2010/03/st-louis-gooey-butter-cake/

Not in my kitchen!

If a lump of soot falls into the soup and you cannot conveniently get it out, stir it well in and it will give the soup a French taste. Jonathan Swift

Easy Chicken Soup

Forget about the canned soups. Making your own very respectable Chicken soup is actually easy and doesn't take a lot of time. Ingredients: 6 chicken thighs 1 large onion, chopped 10 cloves of garlic, chopped 3 cans of chicken broth 2 cups water 2 16 ounce bags of frozen mixed vegetables Salt and pepper 16 ounces elbow noodles In a frying pan or pot with a cover, put in a tablespoon of vegetable oil, heat, and brown the chicken on both sides. Add the onion and garlic and cook some more until they are slightly browned and tender. Pour in the broth, water, salt and pepper, cover and simmer for an hour. Strain the broth into another pot to get rid of the solids. Cool the chicken slightly and pull off the meat and throw away the bones. Put the frozen vegetable in with the meat and chicken in the broth. Taste to see if you need more salt or pepper. Simmer until it is hot. Meanwhile, cook the noodles until just tender. Drain. Put a spoonful of noodles in each bowl and top with soup. Serve! Ideas . . . You can get fancy and finely chop some parsley or chives and sprinkle on each serving. Sometimes, I sear a couple of boneless chicken breasts, dice them, and add them to the pot. No, frozen vegetables. Nothing wrong with chopping up some fresh carrots and celery for your soup. one-four of barley added and simmered until tender stretches out your meal and adds some extra fiber. Dried onions are a reasonable substitute if you don't have a fresh one on hand. My children like angel hair pasta in their soup. The choice of shape is open to choice! A dash of poultry seasoning adds some extra flavor. Potatoes instead of noodles/pasta is always a nice change.

Easy Fudge - no oven involved!

Summer and it is hot, hot, hot yet the sweet tooth demands satisfaction. Even hanging over a boiling pot on the stove is too much when the temperatures go higher. Here is a recipe for a sweet treat that has been around for ages. Super simple but still tasty enough for a hungry sweet craving. You can always pretend you spent hours in the kitchen just to provide your family a treat! Granted, the more elaborate fudge recipes can produce a more profession fudge but I've never gotten any complaints when I've whipped up a batch of this one. Super Simple Easy Fudge 2/3 cup sweetened condensed milk (Not evaporated milk!) 1 1/2 cup semi-sweet chocolate chips 1 teaspoon vanilla extract Just a tiny pinch of salt Gently heat the sweetened condensed milk in a heavy pot. Don't let it brown or burn! When it is hot but not boiling, remove from the heat, and stir in the chocolate chips and mix until smooth. Quickly stir in the vanilla and immediately pour/spread the mixture into a greased, 8x8-inch square pan or whatever you have on hand that works for you. Refrigerate until hard and then cut into squares. It helps to let it sit out a bit before cutting. Ideas . . . I've pretty much stuck to chocolate but it seems to me that white chocolate chips, butterscotch chips, or peanut butter chips would produce an interesting change of pace. If you decide to add some nuts, remember they will hurry up the thickening time so be prepared to mix and pour immediately. Salt seems to be the rage on sweets. If you are of that inclination, omit the salt from the fudge and lightly sprinkle the top with coarse sea salt before putting it in the refrigerator. Nuts and mixed dried fruit is good, too. Just remember it will thicken more quickly so you need to get it mixed and in the pan fast.

Fast and Easy Candy

Paydays are always too far apart so I'm always looking for ideas to treat the family yet stay within the means of the current cupboard inventory. This seemed like a great idea.

Graham Cracker Candy

16 ounces graham crackers - honey grahams, chocolate grahams, cinnamon grahams - your choice!
1 cup butter - margarine will not work.
1/2 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup chopped nuts, your choice.

Line the bottom of a vegetable-sprayed jelly roll pan with the graham cracker squares. You should have enough to cover a 10x15 1/2-inch pan with a rim. You can also do it with two, smaller pans.

Melt butter and sugar together until sugar is no longer grainy. Bring to a boil, stirring constantly and continue cooking at a boil for three or four minutes. Pour over the graham crackers and sprinkle with chopped nuts. Bake at 350 degrees for approximately 10-12 minutes.

Ideas . . .
Sprinkle with chocolate chips when the pan comes from the oven and smooth them out as they melt.
Use white chocolate chips.
Try milk chocolate chips.
Sprinkle melted chocolate with colored cake sprinkles or tiny candies.

Remove candy from pan before it thoroughly cools and put it on a foil covered cooling rack to finish. Break or cut into pieces.

Fun Quotes for a Friday . . .

Tomatoes and oregano make it Italian, wine and tarragon make it French, sour cream makes it Russian, lemon and cinnamon make it Greek, soy sauce makes it Chinese, garlic makes it good.  ~Alice May Brock Strength is the ability to break a chocolate bar into four pieces with your bare hands - and then eat just one of those pieces. ~Judith Viorst I like vending machines, because snacks are better when they fall. If I buy a candy bar at the store, oftentimes I will drop it so that it achieves its maximum flavor potential. ~Mitch Hedburg

Very simple sugar cookies

These are nice, little cookies that go well with a dish of ice cream, pudding, or as a between meal snack/treat for the family. Lots of ways to change it around a bit to make it your own.

Simple Cookies

1 1/2 cups granulated sugar
1 1/2 cups butter (3 sticks)
3 eggs
3 1/2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons milk
1 teaspoon vanilla extract

Cream sugar and butter until fluffy. Add eggs and blend well. Add the rest of the ingredients and mix to just combine. Refrigerate for 15 minutes to facilitate rolling out.

Roll out about 1/4th inch thick. Cut with your choice of cookie cutters.

Bake in preheated oven at 375 degrees for approximately 10 minutes or until just golden around the edges. A light spray on the baking sheet might be necessary.

No time to roll out cookies? Form the dough into small balls and press down with the bottom of a glass dipped in sugar . . . or cinnamon and sugar.

Ideas . . .
2 teaspoons freshly grated orange or lemon zest

1 teaspoon pumpkin pie spice

1/4 cup very finely chopped nuts

A drizzle of lemon icing.

A drizzle of chocolate icing.

1 tablespoon of poppy seeds

1 tablespoon sesame seeds

Put a chocolate chip in the middle of each cookie as it comes out of the oven and spread it like icing once it melts.

1 teaspoon of peppermint extract instead of vanilla

Brush unbaked cookies with beated egg white and sprinkle with sprinkles or other colorful decorations before baking.

Cure for the forgotten ingredient!

There are so many times when I've skipped a recipe because I don't have self-rising flour on hand. In fact, I don't think I have ever even purchased said product. I guess that when I see it at the grocery store, I don't need it and when I need it, I'm not at the grocery store. Here is a pretty basic way to get the same effects of purchased self-rising flour straight from your own cupboard shelves. No standing in line at the grocery store, either!

Homemade Self-Rising Flour

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Combine all the ingredients and use as needed for a recipe. I haven't had to double the recipe, yet, but it doesn't seem it would be a problem.

What's a Lowly Carrot to do?

When you are trying to stay on a budget yet provide for your family, I've found that carrots come in very handy. For some strange reason, children will eat carrot sticks even if they won't touch steamed ones on the dinner plate. When mine were little, I'd put out a plate of crispy carrot sticks within reach and without saying a word, they would often disappear. An inexpensive yet healthy snack that usually kept them happy until the next meal. The first, tasty recipe that comes to mind for use with the misunderstood carrot is Carrot Cake. Except for grating the carrots, it is an easy recipe and always welcome. You don't have to bring up the subject of carrots when you serve it. Carrot Cake 2 cups granulated sugar 1 1/2 cups vegetable oil 4 eggs 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon nutmeg Dash of ground cloves 2 teaspoons vanilla extract 3 cups, raw, grated carrots. 1/2 cup chopped nuts, your choice. I prefer walnuts. 2 teaspoons vanilla extract 1 teaspoon baking soda 1 teaspoon baking powder 2 cups all-purpose flour In the order listed, mix all the ingredients and stir to blend. Pour into a greased bundt pan, a tube pan, an oblong baking pan (approximately 9x13-inches), or two or three (depends on if you want a layer cake with lots of frosting between) 8-inch layer pans. You can put the batter into paper-lined cupcake pans, too.

Bake at 350 degrees in a preheated oven for about an hour depending on the size pan(s) you used. Cool and remove from pans to a  rack to finish cooling.

Frosting on the Cake

1 pound confectioner's sugar
1/2 cup butter, softened
2 teaspoons vanilla extract
1 teaspoon lemon extract
1 tablespoon grated lemon zest
8 ounces of cream cheese

Beat together the ingredients until light and fluffy. Make sure your cakes are completely cooled before frosting. Store cake in refrigerator.

Super Sugar Cookies

This is an all-time favorite cookie at our house. It is also great for bringing to potluck dinners or bake sales. They seem 'sturdy' but are actually quite crisp and almost melt in your mouth. Given the relatively rich ingredients, these are usually reserved for special treats or at Christmas time. You can always find these cookies on the cookie plates I give out during the holidays. These are pretty easy cookies that will make you look like a genius in the kitchen!

Super Sugar Cookies

1 cup butter (margarine just doesn't cut it!)
1 cup granulated sugar
1 cup confectioner's sugar aka powdered sugar
2 large eggs
1 cup vegetable oil
2 teaspoons vanilla extract*
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
Approximately six cups all-purpose flour

*If you have it on hand, grinding a fourth of a vanilla bean in with your sugar takes the taste to a whole, new level.

*One tablespoon of freshly grated orange or lemon zest is really interesting and good.

Cream the butter, sugars, eggs and oil until well combined. Add all the rest of the ingredients and enough flour to form a workable dough. If you want flatter, even crisper cookies, use a bit less flour.

Form into balls of dough the size of walnuts. The baking sheet is ungreased. Depending on your baking sheet, however, you might want to use a light spray of vegetable oil to be sure. Use the bottom of a drinking glass dipped in sugar to slightly flatten the cookies.

Bake at 400 degrees for about ten minutes or until golden around the edges. Let them cool slightly on the baking sheet before removing to a cooling rack. They are more fragile hot.

Ideas:
When the cookies first exit the oven, you can place a chocolate chip or two on top of each one. The heat should soon melt them and you can spread it out like an icing.


You can also 'glue' a pecan or walnut half on each cookie with a dab of icing. Candied cherries are good, too.


Instead of just pressing down the cookies with granulated sugar, use the coarse, rainbow sugar or some of the other types of colorful sprinkes for pressing down the cookies. You bake and decorate at the same time!

Cheese and Broccoli Soup

Cheese and Broccoli Soup

1/2 cup chopped onion
4 garlic cloves, smashed and chopped
1 tablespoons all-purpose flour
2 cups chicken broth
4 cups fresh broccoli, broken down into florets
1/2 teaspoon dried thyme
Dash Dried tarragon
Salt & Pepper to tastes
1 1/2 cups milk
1 1/3 cup shredded, sharp cheddar cheese (mild is fine if you like a more delicate flavor)

Put a tablespoon of vegetable or olive oil into a large cooking pan. Sautes the garlic and onion until tender but not browned. Add the flour and blend. Cook for a minute or two but don't let it brown. Keeping the temperature on medium, gradually stir in the broth. Bring to a boil, reduce to simmer, and cook for a couple of minutes or until it starts to thicken.

Now, add the fresh broccoli, herbs, salt, and pepper. Return to a boil and reduce to a simmer. Cover and continue cooking until broccoli is just tender. The more you cook it after that point, the less pretty, bright color the vegetable will have. Add milk and cook under a simmer for five minute.

If you have an immersion blender, you can use that to blend your soup and make it smooth. Otherwise, as it is with most of us, a blender is find. Do the soup in small batches until it is all blended. Gently reheat and add approximately three-fourths of the cheese to the pot and stir until melted. Serve with a sprinkling of the rest of the cheese over each serving.

This combination has always been a favorite of mine. When I was working and dashing in and out of the house with only enough time to grab a quick meal, I would often just melt cheese over fresh broccoli in the microwave. In my 'advanced' years, I drive my children crazy because I also like to melt Provolone cheese over fresh, sliced tomatoes. They don't like the smell of the hot cheese.

Breakfast, lunch, or dinner cookie bars . . .

Here is a quick recipe that produces some weighty cookie bars that are tasty and satisfying. A good way to grab a fast bite of breakfast on the way out the door or to enjoy with some ice cream after the evening meal. Easy Oatmeal Bars 2/3 cups granulated sugar 1/2 cup applesauce (I like unsweetened but use what you have on hand) 1/3 cup vegetable oil 2 teaspoon vanilla extract 1 tablespoon grated orange zest 2 cups quick-cooking oatmeal 1 cup all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1/2 cup raisins or dried cranberries (Diced, dried apricots are good, too!) Beat the sugar, applesauce, and oil until well blended. Combine all except the fruit and add to the sugar/applesauce mixture and mix well. Stir in your choice of dried fruit. Spread the batter into a greased, oblong baking pan (about 13x9-inch) or two smaller pans. Using vegetable oil spray cuts a few calories. Bake for approximately 20 minutes or until the edges of the cookie bars start to brown. Cool and cut into bars. For an extra special presentation, glaze with orange or lemon icing after you take it from the oven and cool as directed. Citrus glaze 1 cup powdered sugar Enough fresh or lemon orange juice to make a spreadable paste.