Pumpkin Bread

3 C. Sugar
1 C. Oil
4 Eggs
3 1/3 C. Flour
2 tsp. Baking Soda
1 1/2 tsp. Salt
1 tsp. Cinnamon
1 tsp. Nutmeg
2/3 C. Water (Alternate with flour)
1- 15oz Can Pumpkin

*Add chocolate chips

Grease 2 bread pans.
Bake @ 350 for 55-65 min.

Mom's Spinach Salad

Dressing:
Mix together in blender: 
 3/4 c. white vinegar
 3/4 c. sugar
1-1/2 tsp. salt
3/4 tsp. dry mustard

As blender is going add
 1-1/2 c. oil and mix for a short time. 
Turn blender off and add
1 T. poppy seed and 1 red onion, sliced thin.

You can make this up in advance and put in fridge.  (I sometimes remove the onions before serving, but lots of people like them left in.) 

 

Variations add some of the following:

Monterrey Jack Cheese

Swiss Cheese

*Cottage Cheese (rinsed)

Cooked Bacon

Apples

*Strawberries

Toasted Almonds

*Candied Almonds

Kiwi

Cranberries

 

Oreo Cheesecake Bars

Ingredients:

For the Crust:
23 Oreo cookies (store-bought or homemade)
2 tablespoons unsalted butter, melted
For the Cheesecake:
12 ounces cream cheese, at room temperature
1 cup granulated sugar
3 eggs, at room temperature
6 tablespoons sour cream
1½ teaspoons vanilla extract
12 Oreo cookies (store-bought or homemade), coarsely chopped

Directions:

1. Preheat oven to 325 degrees F. Line an 8x8-inch square baking pan with foil or parchment paper, allowing it to hang over two of the sides.
2. Make the Crust: Process the Oreo cookies in a food processor until they are turned into fine crumbs. Drizzle the melted butter over top and pulse a handful of times until the butter is evenly distributed and all of the crumbs are moist. Dump the crumbs into the prepared baking dish and press into an even layer. Bake for 10 minutes (leave the oven on).
3. Make the Cheesecake: Beat the cream cheese on medium-high speed until smooth, about 2 minutes. Gradually add the sugar and beat until incorporated.
4. Slowly add the eggs, beating well after each addition, and mix until completely combined. Scrape down the sides of the bowl and add the sour cream and vanilla, beating until incorporated.
5. Gently fold in the chopped Oreos, then pour the batter over the prepared crust, smoothing it into an even layer. Bake until the edges are set but the middle still jiggles slightly, about 40 to 50 minutes.
6. Place the pan on a cooling rack and let cool to room temperature, about 2 hours, then cover the pan with plastic wrap and place in the refrigerator for at least 3 hours (or up to 24 hours) before serving.
7. To serve, lift the cheesecake out of the pan using the parchment or foil handles. Slice into bars and serve. Store leftovers in an airtight container in the refrigerator for up to 1 week.

Cutler's Frosted Peanut Butter Cookies

Cutler's Frosted Peanut Butter CookiesCurt Cutler
print recipe

1 cup butter, room temperature
1 cup brown sugar
1 cup white sugar
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla
2 eggs
3 1/4 cups cake flour ( he uses cake flour in all of Cutler's cookies)
1- 12 oz bag Reese's Peanut Butter chips (no substitutions)

Pre-heat oven to 350 degrees and place rack in center of oven.
Cream together butter, sugars, salt, baking soda and powder.  Add vanilla and eggs. Mix well.
Add flour and peanut butter chips. Mix just until flour and chips are blended together.
Using a cookie scoop or ice cream scoop, or just a large spoon, scoop into 2 inch balls and place on a parchment lined cookie sheet about 4 inches apart.  I bake about 8 cookies per sheet.
Bake for about 12 minutes, or until set.

Peanut Butter Frosting

1/2 cup butter, soft-room temperature
3 cups powdered sugar
1/2 cup peanut butter (not natural)
milk to thin to proper consistency (whole milk is best)

Cream together room-temperature butter and powdered sugar. Add peanut butter and beat until smooth. Add milk a tablespoon at time, just until frosting is smooth and creamy. Set aside.

Chocolate Frosting
1 cup butter or 1/2 and 1/2 blend butter/margarine
5-6 cups powdered sugar
1/4 cup unsweetened cocoa (or less if you like a lighter cocoa frosting)
1 tablespoon vanilla
1/4 to 1/3 cup milk

Cream butter and 5 cups powdered sugar. Add cocoa and vanilla. Add milk a tablespoon at a time until frosting is smooth. If needed, add more powdered sugar.

After cookies are cooled, frost with peanut butter frosting. Then frost on top of the peanut butter frosting with the chocolate frosting. When spreading the chocolate frosting on top of the peanut butter frosting, be very gentle and leave a small space between the edge of the peanut butter frosting and the chocolate frosting for a layered frosting look (see photos).

Thai Peanut Noodle Salad

Thai Peanut Noodle Salad

8 oz Linguine Fini (or regular linguine)
4 C shredded romaine lettuce
 1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot chopped
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken (optional)
honey roasted peanuts (about 1/2 cup)


Thai Peanut Salad Dressing
1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T seasoned rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil
1/4 t kosher salt*
2-3 t sriracha chili sauce*
2-4 T water*

8 Can Taco Soup

This is an easy go to requiring zero prep or fresh ingredients:

Ingredients:

• 1 (15 oz.) can black beans, drained and rinsed
• 1 (15 oz.) can pinto beans, drained and rinsed
• 1 (14.5 oz.) can petite diced tomatoes, drained
• 1 (15.25 oz.) can sweet corn, drained
• 1 (12.5 oz.) can white chicken breast, drained
• 1 (10.75 oz.) can cream of chicken soup
• 1 (10 oz.) can green enchilada sauce
• 1 (14 oz.) can chicken broth
• 1 packet taco seasoning

Directions:

1. Mix all ingredients together in a large pot.
2. Heat until warm, stirring occasionally.
3. Serve with tortilla chips, sour cream, and cheese.

Jean's Chocolate Chip Cookies (My favorite!)

Cream together:
1 1/3 C. Butter
1 1/3 C. Butter Flavored Shortening
4 Eggs
2 C. Sugar
2 C. Brown Sugar
Dash of Vanilla

Add:
2 tsp. Salt
2 tsp. Baking Soda
5 1/2 C. Flour
1 Bag Chocolate Chips

Roll into balls and bake on an ungreased cookie sheet for 7-9 min. at 375 degrees.

*Makes a lot! You can flash freeze balls and cook frozen balls at 375 for 11-13 min.

Hill Family Sweedish Pancakes (crepes)

1 Cup       Flour
1 1/4        Cup Milk
1/2 tsp.    Salt
2 T.         Sugar
2              Eggs
1/4 Cup   Oil
1 tsp. Baking Powder