Pasta E Fagioli Soup (Olive Garden Copycat)

1 lb. cooked and drained hamburger

1 can kidney beans (drained)

1 can cannellini beans (drained) 

1 cup chopped celery

1 cup chopped carrots

1 cup chopped onion

1 can rotel tomatoes ( I used 1 can diced tomatoes and 1 can green chilli)

1 24 oz bottle marinara sauce

4 cups beef broth

1 tsp paprika

1 tsp oregano

1tsp parsley

1 tsp basil

1 tsp garlic powder

1/2 tsp of salt and pepper

1 cup uncooked Barilla Ditalini pasta (small salad type pasta)

Brown hamburger and drain.  Add all ingredients in a crockpot and cook for 2-4 hours on high.  (I cooked mine 3 hours)  Add 1 cup uncooked Barilla Ditalini pasta (small salad type pasta) and cook for additional 30 minutes in the crockpot.  Top with parmesan cheese when serving.  

This soup has real good flavor and is even better the next day.  Enjoy!

Pumpkin Apple Muffins

Muffins:

 2 1/2 cups flour

1 1/2 cups sugar

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp salt

1/4 tsp ground ginger

1/8 tsp ground nutmeg

2 eggs

1 cup pumpkin puree

1/2 cup vegetable oil

1 cup grated apple peeled and cored apple

Instructions:

* Preheat oven to 350 degrees

* Combine flour, sugar, cinnamon, ginger, nutmeg, baking soda and salt together in a bowl.

*In a separate bowl, combine eggs, pumpkin and vegetable oil.

* Combine pumpkin mixture with flour mixture.

*Fold in grated apples.  (I also added raisins and chopped walnuts)  

*Do not over mix batter, Just stir until everything is mixed in.  Over stirring can cause tough muffins.

*Scoop mixture into muffin tins lined with paper liners or sprayed with a non-stick spray.

*Bake in a preheated 350 degree oven for 20-25 minutes.

* Allow muffins to cool slightly before removing from pan.  Continue cooling muffins on a baking rack.

Chocolate Chip Cookies

 Chocolate Chip Cookies  (from melskitchencafe.com)

1 cup (227 g) salted butter, softened

3/4 cup (159 g) packed light brown sugar

3/4 cup (159 g) granulated sugar

2 large eggs

2 tsp vanilla extract

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

3 cups (426 g) all-purpose flour

2 cups (340 g) chocolate chips

*Preheat the oven to 350 degrees F (I cooked mine at 360 deg for 10 min).  Line baking sheets with parchment paper or lightly grease with cooking spray.

*In a large bowl with a handheld electric mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, granulated sugar, eggs, and vanilla until light and fluffy, 2-3 minutes.

*Add the baking soda, baking powder, salt, flour and chocolate chips.  Mix until combined.

*Scoop the dough into 2 Tbl. size mounds and roll into balls. (I scooped the dough into a large tablespoon mound)  Place several inches apart on prepared baking sheets.

*Bake for 10-11 Minutes until the edges are just set and the middles are still light and fluffy.

*Let the cookies rest on the baking sheets for 3-4 minutes before removing to a wire rack to cool completely.

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*For cookies that are flattening or spreading too much in the oven, try adding a couple tablespoons more flour to the dough and/or increasing the oven temperature to 370 or 375 degrees.

*For cookies that are staying mounded and not flattening well, try decreasing the over temperature to 325 degrees and/or using several tablespoons less flour next time around.

*Mix the following: butter, brown sugar, granulated sugar, vanilla and eggs.  When I say "mix" I mean "mix it real good." Until the batter is light and fluffy.

Add the dry ingredients and chocolate chips...and this time, mix until everything is just combined.  You don't want to over mix the cookie dough at this point.

You can also freeze the cookie dough.  Roll the cookie dough into balls and place them on a parchment lined baking sheet.  Place the baking sheet int the freezer.  Once the cookie dough is frozen, transfer the cookie dough balls to a Ziploc bag or other covered container and place in the freezer.  To bake frozen cookie dough, place the cookie dough balls on a baking sheet and add 1-3 minutes onto the baking time.

Betty Crocker Glazed Ribs

 4 lbs spareribs

1 can (15 oz)  tomato sauce

1 envelope .7 oz onion soup mix

1/4 cup vinegar

1/4 cup molasses

2 Tbls salad oil

1 tsp dry mustard

1 cup water

Place spareribs meaty side up in open shallow roasting pan.  Heat remaining ingredients to boiling, stirring constantly.  Boil and stir 3 minutes.  Pour sauce over meat.  Roast in 350 degree oven 1 1/2 hours or until done, basting 4 or 5 times.  Serve over rice.

(This is the recipe I've used ever since I got married 49 years ago.  I got a Better Crocker recipe for a wedding gift :)  I usually cooked it at 325 for 2 hours)

One Pan Chocolate Cake

Put below ingredients in an 8x8 baking dish and mix well. 

    1 cup sugar

    1 1/2 cups flour

    1/3 cup cocoa

    1 tsp. soda

    1/2 tsp. salt

Make 3 divots and add:

    1 tsp. vinegar (in divot 1)

    1 tsp. vanilla (in divot 2)

    1/3 cup oil (in divot 3)

Add 1 cup cold water and stir until all blended. 

Bake at 350 degrees for 30 to 35 minutes  Top with hot fudge or ganache.

(This is a perfect size for 2)

Homemade Caramel Popcorn

Ingredients:

• 8 cups fresh popped popcorn (1/3 cup popping corn)
• 3/4 cup any nuts (almonds/walnuts/pecans/dry roasted peanuts)
• 5 Tablespoons unsalted butter
• 1/2 cup brown sugar
• 1/4 cup corn syrup
• 1/2 teaspoon salt
• 
  
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla

Instructions:

1. Preheat oven to 250º F.
2. Place popped corn into a large bowl. Place the nuts on top.
3. Heat the butter, brown sugar, corn syrup, and salt in a small saucepan. Bring to a boil, stirring until butter is melted. Reduce heat and cook, undisturbed and uncovered, for 5 minutes.
4. Remove saucepan from heat and stir in baking soda & vanilla.
5. Pour the syrup over the nuts & popcorn, stirring quickly.
6. Spread the mixture onto an ungreased baking sheet. Bake for one hour, removing briefly every 15 minutes to stir.
7. Spread the mixture onto wax paper to cool. It will seem sticky at first but it will dry up nicely.

Dry Rib Rub

 1 cup brown sugar

1/2 TBL pepper

1 TBL paprika

1/4 tsp salt

1/2 tsp chili powder

1 TBL garlic powder

Mix all together and rub generously on pork ribs.  Marinate for 2 hours then cook in the instant pot.  It has a great sweet heat taste to it.

Instant Pot White Chicken Chili

 2 TBL butter

2 large shallots (minced)

2 jalapenos (seeded and minced) leave seeds in for more heat (I left seeds in one)

2 cloves garlic (minced)

1 TBL ground cumin

2 tsp ground coriander

2 tsp chili powder

4 cups chicken broth

1-2 pounds chicken breasts, tenders or thighs (I use two breasts from a rotisserie chicken)

1 tsp. salt

1/2 tsp pepper

2 cans Cannellini beans drained and rinsed

2 - 4 ounce cans diced green chiles

1 can white corn drained

1/2 TBL lime juice

3 TBL slurry (3 TBLS cornstarch mixed with 3 TBLS water)

1 cup heavy cream

1 bunch cilantro chopped for garnish

1 cup sour cream dollop for topping

1 jalapeno sliced for topping, optional

1 cup shredded Monterey Jack cheese for toping

Instructions:

Turn pressure cooker onto saute and let pot get hot.  Add butter, shallots, jalapenos and garlic and saute for 2-3 minutes then add cumin, coriander and chili powder.  Saute for one more minute.

Add broth while scraping bottom of pot and mix well.  Add beans, chilies and corn and stir.  Season chicken with salt and pepper then add to the chicken broth mixture in pot.  Secure lid, ensuring the valve is turned toward sealing and pressure cook on high for 7 minutes.

When pressure cooking cycle is complete, turn the valve to venting to release pressure.  Open lid and remove chicken to a separate plate using tongs.  Shred chicken with two forks and place shredded chicken back into pot.

Turn the pot to saute and bring to simmer.  Add slurry, stir well and bring back to a simmer until thick.  Turn off saute function, add heavy cream and stir until well combined.  Serve in bowls and top with desired toppings.

Chocolate Chip Cookie Bar

 3 cups flour

1 tsp. soda

1/4 tsp. salt

1 cup butter (melted and cooled slightly)

1 1/2 cups packed brown sugar

3/4 cup sugar

2 large eggs

1 TBL vanilla extract

2 cups chocolate chips

Directions:

Preheat oven to 350.  Line a 9x13 inch baking pan with foil or parchment paper.  Lightly spray bottom with cooking spray.  (Just easier to lift out and cut into squares)

Combine flour, soda, salt and whisk to combine.  Set aside.

Combine sugar, brown sugar, melted butter.  Add eggs one at a time stirring between each addition.  Add vanilla.  

Add dry ingredients a little at a time until incorporated.  Stir in chocolate chips.  

Once dough is thoroughly mixed, press into prepared baking pan.  Bake 25 minutes.  

Remove from oven when edges are golden brown and center appears set but till soft.  Cool completely to room temperature and then cut into squares.

Beet Jelly

 4 cups beet juice

1/2 cup lemon juice

1 package pectin

Mix above ingredients and boil for 1 minute.  Then add 6 cups sugar and bring to a boil and continue to boil for 4 minutes.  Skim off residue off the top.  Take off burner and add 1 tsp. Almond Extract.  Bottle and seal.

(To get the best beet juice, peel and quarter approximately 5 large beets in 7 cups of water and cook until tender.  Use 4 cups of the beet juice for the jelly.)  

 Enjoy the beets with butter, salt and pepper :)

White Bean & Sweet Potato Chili

 1 TBL olive oil

1/2 cup diced onion

1/2 cup diced celery

2 cups diced sweet potato

1 tsp. ground coriander

1 tsp. ground cumin

1/4 tsp ground turmeric

1/4 tsp cinnamon

salt and pepper to taste

1/4 cup jasmine rice (rinsed)

1 (15 oz) cannelloni or Great Northern beans, drained and rinsed

3 cups chicken broth

1 cup baby spinach or kale, coarsely chopped fresh cilantro, avocado and wedge of lime for serving.

Heat the oil in medium saucepan and add onion, celery, and sweet potato with the spices.  Cook for 5 minutes until fragrant and then add the rice and stir to coat.  Add the beans, broth and stir to mix.  Cover and simmer the soup for 5 minutes over low heat until rice is cooked stirring occasionally.

Stir in the spinach or kale.  Season with salt and pepper to taste.  Serve in bowls topped with fresh cilantro, avocado and lime wedge on the side.  Serve with whole grain tortilla.  Add a spoon of low fat plain Greek yogurt or low fat cheese if you like.

Slow Cooker Bacon Ranch Chicken & Pasta

Ingredients: 

1 lb. chicken breasts

6 strips bacon (cooked and diced)

1 packet dry ranch dressing mix

1 10.75 oz can cream chicken soup

1 cup sour cream

1/2 tsp. pepper

1/2 cup water

8 oz spaghetti

Directions:  Spray slow cooker with cooking spray.  Place chicken breasts in cooker.  In medium bowl, mix remaining ingredients except spaghetti.  Pour over top of chicken.  Cover, cook on low heat setting for 6 hours or 3-4 hours on high.  When about 15 minutes are left, cook and drain spaghetti as directed on package.  Just before serving shred chicken with two forks and toss creamy chicken mixture over cooked spaghetti.

Quick Cinnamon Rolls

Ingredients:

    1/3 cup sugar

    1 1/2 tsp salt

    3 TBL yeast

    1/2 cup oil

    3/4 cup water

    3/4 cup buttermilk

    2 beaten eggs

    5 1/4 cups flour

1/4 cup melted butter

1 1/2 TBL cinnamon

1/2 cup brown sugar

raisins

Put 1/3 cup sugar and 1 1/2 tsp salt in bowl.  Heat 3/4 cup buttermilk and 3/4 cup water to warm then add to sugar and salt and stir.  Sprinkle 3 TBL yeast over mixture and let stand 10 minutes.

Add 1/2 cup oil and 2 beaten eggs.  Then add 5 1/4 cups flour and mix to make a soft dough and knead well.  Let rest 10 minutes. Roll out into rectangle.  Put 1/4 cup melted butter over dough and sprinkle with 1 1/2 TBL cinnamon and 1/2 cup brown sugar and raisins.

Roll and cut, place on baking sheet and let rest for 10-15 minutes.   Bake 425 degrees for 10-15 minutes.  Frost while warm.

Gumdrop Cake

This recipe is a family favorite from Grandma Louise Turnbow.  She use to make this cake often when she lived in Tabiona on the banks of the Duchesne River.  I try to make it at least twice a year, Vern's birthday and at Christmas.

Combine sugar, shortening, raisins and water in a 6 quart pot.  Bring to boil, reduce heat and simmer for 20 minutes.  (Let it cool completely.  I remember Grandma Turnbow telling me she would just set it out on the steps of her back porch to cool off.)

1 3/4 cups of sugar
1 cup shortening
1 box raisins (16 oz)
3 1/2 cups water

Add the ingredients below to the cooled off mixture.

1 tsp soda
1/4 tsp cloves
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
4 tbsp cocoa
3 cups flour
1 cup walnuts (chopped)
1 16 oz pkg. gumdrops cut into small pieces (do not use spiced gumdrops)
(Put gumdrops in a small bowl and sprinkle with about 1 to 2 tablespoons of flour and coat each gumdrop to make it easier to cut them up)

Pour the mixture into a 9x13 inch pan and cook for 1 hour at 350 degrees.

Italian White Bean, Cabbage, and Sausage Soup

Yield: 8-10 servings

Ingredients:
1 pound hot or regular breakfast sausage
1 small onion, diced
1 small cabbage, sliced into bite size pieces, about 4 cups worth (I used about 7 cups)
1 14 ounce can of diced tomatoes
2 15 ounce cans of drained great northern beans
6 cups chicken broth
1/2 tsp oregano
1/2 tsp basil
1/4 tsp thyme

Directions:
Cook and crumble the sausage in a large pot with the diced onions, over medium high heat.  Add the cabbage, beans, tomatoes, broth and spices.  Stir to combine and bring to a simmer for about 5 minutes to soften the cabbage.  Enjoy!

(Note:  Make sure you use a good seasoned sausage.  The first time I made it I used a sausage that was seasoned real good but not hot and it turned out great.  The second time I made it I just had a plain sausage and I ended up adding a lot of spices to make it taste better)

Zucchini Noodles with Cilantro Lime Chicken

Serves 4
Prep Time: 25 minutes/Total time: 25 minutes

Ingredients
3 medium zucchini (about 1 1/2 pounds)  (I used 7 small ones)
4 tablespoons olive oil, divided
1 pound boneless, skinless chicken breasts, cut into 1" pieces
1/2 teaspoon cumin (I used 1 tsp. cumin)
1 teaspoon sea salt, divided
1/4 teaspoon ground black pepper
1 cup cherry tomatoes (I diced up 5 roma tomatoes)
2 teaspoons seeded, minced jalapeno  (I just use one large jalapeno chopped fine/no seeds)
juice of 1 medium or 1/2 large lime
3/4 cup cilantro, chopped

Directions:
Using a spiralizer or mandolin, make zucchini noodles and set them aside.  (You can also slice the zucchini thinly if you don't have the gadgets for making zucchini noodles)

Heat a large skillet over medium-high heat.  Add 2 tablespoons of the olive oil and the chicken.  Cook until golden brown, stirring occasionally.  Add the cumin, 1/2 teaspoon of the salt, and the ground black pepper, Cook and stir 1 more minute.  Transfer to a bowl and set aside.

Return the skillet to the stove on medium-high heat.  Add the remaining 2 tablespoons oil, zucchini noodles, tomatoes, jalapenos and cilantro and lime juice.  Saute for 1 minute.  Remove from the heat and add the cooked chicken.  Stir gently and serve hot.

Easy Smoked Sausage Skillet

Ingredients:
1 pkg Hillshire Farm smoked sausage, diagonally sliced thin
2 cloves garlic, crushed
1/4 cup olive oil
1 large red bell pepper, sliced thin
1 small yellow onion, sliced thin
1 pkg. frozen broccoli, thawed (I used fresh)
1/2 cup chicken broth (or water)
1/2 cup tomato sauce
2 cups instant rice (I used 1 cup uncooked brown rice, but partially cooked it before adding it)
1/2 cup shredded Mozzarella cheese

Instructions:
Heat olive oil and garlic in skillet, stir in smoked sausage slices and cook until browned.  Add pepper, onion, broccoli, broth and tomato sauce and simmer for 10 minutes until the vegetables are tender and the liquid is absorbed.  In the meantime, prepare rice according to package instructions. Stir rice into the skillet, sprinkle with cheese and serve.

(Changes I made:  I used 1 cup brown rice.  I put one cup brown rice to 2 cups of water.  When it had cooked for 30 minutes I added 1 chicken bouillon cube and then cooked it for a couple more minutes. I then added the rice to the skillet mixture with the pepper, onion broccoli and tomato sauce and let it simmer for 10 minutes.  Turned out great!

Bean Salad

1 can green beans
1 can wax beans
1 can kidney beans
1 can garbanzo beans
1/2 cup chopped green pepper
1/2 cup sliced red onion (slice very thin)

(marinate dressing)
2/3 cup sugar
1/3 cup oil
2/3 cup vinegar
1 tsp salt
1/2 tsp pepper

Open all cans of beans and put in a strainer to remove all liquid.  Mix sugar, oil, vinegar, salt and pepper in separate bowl.    Put beans, sliced onions and chopped green pepper in a glass bowl.  Pour marinate dressing over the beans, onions and green pepper.  Cover and refrigerate over night.

Turkey Rice Balls

1 1/2 quarts cooked rice
1 1/2 cups diced celery
3 TBL flour
1/2 cup slivered almonds
1 cup cubed turkey
1 cup butter
3 eggs
1/4 cup green onion (chopped)
1 tsp salt
1 tsp poultry seasoning
1/4 tsp pepper
1 tsp Accent
3 cups bread crumbs


Toss all ingredients together and roll into balls, then roll the balls in the bread crumbs.  Place on a cookie sheet and bake at 350 degrees for 30 minutes.


Dilute 2 TBL milk to a can of cream of chicken soup and serve over turkey rice balls.  (Serves 15)

All Purpose Cleaner Recipe

Ingredients:
3/4 tsp dish soap (any liquid dish soap)
2 tsp Ammonia
1/2 cup rubbing alcohol
1 1/2 cup water
Drop of blue or green food coloring so it looks like cleaner not water.

I have also started putting Essential oils.   Put a drop or two of favorite essential oil.   It's great smelling and adds that extra germ protection.

Directions:
Katie had gotten this recipe from Bonnie and she says it cleans real good and it's CHEAP!