Rhubarb Pie

Can you tell I'm about to leave Doug's house, so I'm gathering all the recipes I could want before I go? This is another one Marybeth has written down and it is from Melanie.

4 C Chopped rhubarb
1 1/3 C Sugar
6 Tbsp Flour
1 Tbsp Butter
2 Pie Crusts - top and bottom
Cinnamon and sugar for sprinkling on top of pie before baking

Combine Sugar and flour. Sprinkle 1/4 of it over the bottom crust (in the pie pan). Cover with Rhubarb. Sprinkle the remaining flour/sugar mixture on top. Dot with small pieces of butter. Cover with the second crust, sprinkle with cinnamon and sugar, and poke holes through the crust with a fork. Bake for 15 minutes at 450 degrees. Lower the temperature to 350 degrees and bake an additional 40-45 minutes.

Wheat Bread

This is another recipe from Marybeth's book - I wanted it and rather than copy it down on paper I decided to post it and share with everyone! This recipe is from Doug and Marybeth's mom, Melanie.

2 1/2 C Warm water
1 Tbsp yeast - instant is good
1/2 C Old-fashioned oats
1/3 C ground flax seed
1/4 C Olive oil
1/4 C Honey
1/2 - 1 Tbsp Salt
6 C Flour (or more)

Mix the ingredients - the dough should not stick to the sides of the mixer when there's enough flour. Melanie usually uses about 4 C red wheat and about 2 C white wheat, but it doesn't matter too much. You can let it it rise in the mixer if you have a dough hook. You can also do the next step and let it rise in the pans. Knead the dough and cut it in half then place the (nicely shaped loaves) in well-greased loaf pans. Let the dough rise until it's just above the top of the pan. Bake at 350 degrees for 35 minutes.

You can leave out the oats and/or the flax seed
You can roll out half of the dough, cut into small pieces, and cook in oil to make scones...mmmmm!

Bran Muffins

This is a recipe from Doug's Gramma Campbell. I have to recognize Marybeth on this one because I am copying it out of her recipe collection!

1 C Butter
2 C Sugar
4 Eggs
5 tsp Baking Soda
3 C All-bran
2 C Bran Flakes
5 C Flour
1 Quart Buttermilk

Combine ingredients. Fill muffin tins 3/4 full. Bake at 425 degrees for 15 minutes. This is a HUGE recipe - you can keep it refrigerated for a few weeks. To substitute vinegar and milk for buttermilk put one Tbsp vinegar in measuring cup and fill to 1 Cup with milk to make 1 Cup of buttermilk. (4 cups = 1 quart). Substituting Great Grains cereal for the bran tastes great!

Donuts

My mouth melted when I found these yummy Nutella filled donuts on the BHG website, I had to post them. My mom use to make homemade donuts when I was younger, and I loved them, but never would have thought of stuffing them with Nutella that is what makes my mouth just water. What a fun treat to make on a cold day to enjoy with hot chocolate!

1 pkg. active dry yeast
3 Tbsp. sugar
1/2 cup warm water (105 degrees F to 115 degrees F)
3-1/2 cups all-purpose flour
1/2 cup warm milk or water (105 degrees F to 115 degrees F)
1 egg
1 egg yolk
1/4 tsp. salt
3 Tbsp. butter or pareve margarine, cut up and softened
Cooking oil for deep-frying
1/3 cup sugar
3/4 cup chocolate-hazelnut spread i.e. Nutella (other fillings ideas Jam, Vanilla pudding etc)

1. In a bowl whisk together yeast, 1 tablespoon of the sugar, and 1/2 cup water until yeast is dissolved. Let stand for 10 minutes.

2. In a large food processor bowl or mixer bowl combine flour, milk, egg, egg yolk, salt, yeast mixture, and remaining 2 tablespoons sugar. Mix until combined. Add butter;then mix until combined (dough will be sticky).*

3. Place dough in lightly greased bowl; cover and chill in refrigerator overnight (8 to 12 hours).

4. On a well-floured surface, roll dough to 1/2-inch thickness. Using a 2-1/2-inch round cutter, cut dough. Arrange dough rounds on a tray dusted with all-purpose flour. Cover and let rise about 30 minutes or until nearly double in size.

5. In a heavy saucepan heat 2 inches of cooking oil to 365 degrees F. In a bowl place 1/3 cup sugar; set aside. Place chocolate-hazelnut spread in a pastry bag fitted with a round tip; set aside.

6. Fry doughnuts, three at a time, about 2 minutes on each side or until golden brown. Remove doughnuts using a slotted spoon; drain on paper towels. While warm, use tongs to dip each doughnut in sugar to coat. Holding each doughnut (use tongs if necessary), use a dowel, chopstick, or prong of an instant-read thermometer to poke a hole in one side of doughnut. Pipe chocolate-hazelnut spread through opening. Repeat on opposite side of doughnut. Serve warm. Makes about 16 doughnuts with re-rolling cut dough.

3 Ingredient Cheescake

This is birthday cake for DH, he asks for it every year!

1 & 1/3 Packages Cream Cheese (8 oz variety)
1 Can sweet & condensed milk
1/3 Cup lemon juice

Let cream cheese soften, combine ingredients with mixer and pour into a pre-made graham cracker crust. Chill. Top with your favorite fruit topping or enjoy it plain. It's divine.

Andes Mint Brownies

Who doesn't love mint brownies? I live how rich these ones are, they are so divine, and I love that the mint flavor is in the brownie, not just in the frosting, and the shaved Andes mints on top add just enough extra mint flavor and make for great presentation! You have got to try these, they are divine!

1 cups (2 sticks) butter, softened
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
11/4 cup all-purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1 (10-ounce) package mint baking chips
Shaved Andes Mints
Chocolate frosting

Frosting:

1/2 cup (1 stick) butter, melted
1/3 cup cocoa
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons milk

Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Using an electric mixer, combine butter and sugar in a large mixing bowl; beat at medium speed until creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla, mixing well.

In a separate bowl, combine flour, cocoa, and baking powder. Gradually stir into butter mixture. Fold in mint chips. Spoon into greased pan. Bake for 35 minutes.

While brownies are baking, prepare frosting. Combine butter, cocoa, confectioners' sugar, vanilla and milk in a large mixing bowl; beat at medium speed with an electric mixer until dry ingredients are moistened. Beat at high speed until spreading consistency.

Remove pan from the oven and allow brownies to cool in pan on wire rack. Spread with chocolate frosting. Top with shaved mint thins. To Cut the brownies perfectly see How to Cut Brownies.

Carmel Crunch Corn

This is a fun crunchy treat that is perfect for munching on while watching a movie, or when having friends over to play games! We love this, I hope you enjoy!

4 cups popped popcorn
1 cup dry roasted peanuts
1 cup chow mein noodles
1/2 cup raisins
1 cup sugar
3/4 cup butter, cubed
1/2 cup light corn syrup
2 tablespoon water
1 teaspoon ground cinnamon

In a large greased bowl, combine the popcorn, peanuts, noodles and raisins; set aside.
In a large saucepan, combine the sugar, butter, corn syrup and water. Cook over medium heat, stirring occasionally, until mixture reaches soft-crack stage (270°-290°) with a candy thermometer. Remove from the heat. Stir in cinnamon.
Pour over popcorn mixture; stir until evenly coated. Immediately pour onto a greased 15-in. x 10-in. x 1-in. pan.
When cool enough to handle, break into pieces. Store in airtight containers. Yields 8 cups.

Pancake Mix

Credit for this one goes to one of my favorite food network stars, Alton Brown. I love learning about cooking from him, seriously he is amazing. I have wanted to try out this recipe for a long time and this morning I decided to do it. I decided being a new year and all I would make them with whole wheat flour and they turned out amazingly. They were light and fluffy which doesn't always happen with whole wheat flour. I am glad that the dry ingredient mix has 2 more batches left to be mixed up. This is a great starter recipe for learning to make your own pancake batter from scratch, I hope that you enjoy it!

6 cups all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon salt
2 tablespoons sugar

Combine all of the ingredients in a lidded container. Shake to mix.

Use the mix within 3 months.

"INSTANT" Pancakes:

2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups "Instant" Pancake Mix, recipe above
1 stick butter, for greasing the pan
2 cups fresh fruit such as blueberries, if desired

Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.

Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.

Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.

Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.

Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.) Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.

Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.

Yield: 12 pancakes

Peanut Butter Bars

When I was in College we use to make these all of the time because they were so easy to make. We use to call them "Glucky" bars because they caused that all too sticky sensation on the roof of your mouth. Once the peanut butter part has set you can also roll them into balls and then dip them into the chocolate to make them more like Reese Peanut butter cups. These taste so much like peanut butter cups, so if you are looking for your chocolate peanut butter fix these will most definitely do it for you!

1 1/2 sticks butter or margarine, melted
2 cups graham cracker crumbs
2 cups confectioners' sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter

n a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

White Chicken Chili

Oh. My. Goodness. I love this soup. It came from my mother-in-law, who is a fantastic cook. It is perfect for a cold winter's night. Enjoy!




White Chicken Chili

1 lb boneless chicken chunked
1 chopped med onion
1 tsp oil
1 ½ tsp garlic powder

Put all in pan and cook until chicken is done.

Add:

2 cans great northern beans (drained & rinsed)
1 can chicken broth
1 tsp salt
½ tsp pepper
1 can chopped green chilis
1 tsp cumin
1 tsp oregano

Bring to boil then turn to low and simmer for 30 min. Remove from heat and add:

1 cup sour cream
½ cup whipping cream