Cranberry Bars

 Cranberry Bars

3 eggs

2 cups sugar 

3/4 cup softened butter 

1 tsp almond extract 

2 cups flour 

2 1/2 cups fresh or frozen cranberries 

2/3 cup chopped pecans 

Preheat oven to 350.  Grease and flour 9x13 pan

Beat eggs and sugar with electric mixer /beater for 5 minutes.   Light and very fluffy.   Add butter and extract and beat for additional 2 minutes.  With spoon or spatula stir in flour until combined.  Fold in cranberries and nuts.  Carefully pat into 9x13 pan.   Bake at 350 for 32-36 minutes.    Until golden and toothpick comes out clean.  Note - if using frozen berries it will take a little longer to bake.

Method for Drumsticks on Smoker

Method for Drumsticks on the Smoker

(Chris first tried this 9/19/20 and it was a hit with our whole Family!)

Ingredients: 

• Mix Together Marinade of your choice ( today Chris used 2 packages Mccormicks Mesquite Marinade this time for 16 drumsticks, bobby flay brine and bbq sauce would also be good here)

• Chicken Drumsticks (we used 16 this time but everyone ate 3-4)

Directions:

• Set aside 4 tablespoons of marinade  (will be used later for basting)
• Thaw chicken if necessary
• Rinse and pat chicken dry
• Marinate for several hours or overnight (today we did 4-6 hours)
• Preheat grill to 250 degrees, smoke setting #4
• Line up drumsticks and cook 2 hours
• After 2 hours flip drumsticks
• Insert thermometer into thickest part of drumstick

• When temperature reaches 165 degrees on thermometer, baste one side of each drumstick with reserved marinade and turn heat up to 375 degrees; leave for 10-15 min.  

• Flip drumsticks and baste other side.  Allow drumsticks to reach 175-180 degrees and remove from heat, placing drumsticks on a rimmed baking sheet.

• Pull drumsticks from grill and transfer to preheated broiler.  Broil 2-3 min to crisp skin.

Cream of fresh asparagus soup (Nancy’s recipe)

 

Allison’s Amazing 3 Layer Caramel Rice Krispie Treat Recipe (with Bonus Delicious Basic Rice Krispie Treat Recipe)

*In order to make the 3 Layer Caramel Rice Krispie Treats you will need 2 batches of the basic Rice Krispie treat recipe, found below.  

Directions for 3 layer caramel rice krispie treats: 

Make the first batch of Rice Krispie treats according to the recipe below and put in buttered 9x13 pan.  The second layer is the caramel layer; prepare this layer by putting the ingredients to the caramel layer in a sauce pan and melting them over medium heat—stirring until smooth. Once smooth, pour caramel mixture over the rice krispie treats.  Then make another batch of rice krispie treats and put over the top of the caramel layer.  Cut into pieces while still warm.

Caramel Layer Ingredients

• •1 stick butter
• •1 can sweetened condensed milk
• •1 bag Kraft caramels (either the square caramels or the balls, though balls are more convenient)

 Basic Rice Krispie Treat Recipe  

(need 2 batches if making 3 layer caramel Krispie treats)

• •6 cups Rice Krispies Cereal
• •1/4 cup butter
• •1/8 tsp salt
• •1 (10oz) pkg mini-marshmallows
• •1/2 tsp vanilla

Grease a 9x13 pan.  In a large cooking pot, melt butter over medium heat and add marshmallows and salt.  Stir and melt until creamy. Remove from heat and stir in vanilla and then Cereal.  Press into greased pan.  Cut squares while still warm.

Father's Day Fish Tacos (Snapper Jacks knockoff); em created recipe by Chris's request for father's day 2018

TACO INGREDIENTS

-Trader Joes Battered Halibut (blue box)
-shredded cabbage
-mexican cheese blend
-lime wedges
-sauce
-fried soft-taco-size flour tortillas (or can use corn if preferred)

SAUCE:
mix together

1/2 c sour cream
1 Tbsp cream cheese
1-2 Tbsp taco seasoning
Squeeze of lime juice

Directions:

Preheat oven according to directions on fish box.
Make sauce
Assemble toppings in dishes: cabbage, shredded cheese and lime wedges
Bake fish according to package directions
Heat 1/4" oil in cast iron skillet and fry up tortillas into taco shells
When fish is done, cut into large chunks, assemble tacos and enjoy

Serve with spanish rice, and beans.

Chicken Lo Mein

 Print Recipe

4.95 from 39 votes

Chicken Lo Mein (Recipe from Jo Cooks)

Chicken Lo Mein - get stir-frying with the easiest and most scrumptious chicken lo mein recipe. Forget take-out, whip this up at home!

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Main Course

Cuisine: Asian

Keyword: chicken, lo mein, stir fry

Servings: 6

Calories: 578kcal

Author: Joanna Cismaru

Ingredients

For Sauce

• 1 tbsp brown sugar packed
• 2 tbsp soy sauce low sodium
• 2 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tsp hoisin sauce
• 1/4 tsp ground black pepper
• 1 tsp sesame oil

For Chicken

• 1 lb chicken breasts skinless and boneless, cut into small pieces
• 2 tbsp soy sauce
• 1 tsp fresh ginger minced
• 3 cloves garlic minced
• 2 tbsp olive oil

For Veggies-- Can sub in whatever veggies (we did broccoli, cauliflower, red pepper onion and julienned carrots)

• 2 tbsp olive oil
• 2 cups shiitake mushrooms sliced
• 1 cup Chinese cabbage shredded
• 1 cup carrots julienned
• 1 large onion chopped

Other

• 16 oz ramen noodles or any other Asian style noodles
• 3 green onions chopped

Instructions

• Cook the noodles according to package instructions. Drain and set aside.
• In a small bowl whisk all the sauce ingredients together, then set aside.
• In another medium sized bowl toss together the chicken with the soy sauce, ginger and garlic.
• Heat the olive oil well in a large wok. Your wok should be nice and hot before adding the chicken to it. Add the seasoned chicken and cook for about 5 minutes or until the chicken starts to brown and is no longer pink inside. Transfer chicken to a plate and set aside.
• Add the other 2 tbsp of olive oil to the wok then add the shiitake mushrooms, cabbage, carrots and onion to the wok. Cook for a minute while tossing around.
• Add the chicken back to the wok. Add the cooked noodles, prepared sauce and toss everything together. Turn off the heat.
• Garnish with green onions and serve.

Notes

1. Cook time includes time to cook noodles.
2. You can also use chicken thighs instead of chicken breast.
3. If you don't have hoisin sauce, you could replace that with a bit of barbecue sauce for that bit of sweetness.
4. Oyster sauce could also be replaced with a soy sauce or fish sauce.
5. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 578kcal | Carbohydrates: 63g | Protein: 27g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 2438mg | Potassium: 832mg | Fiber: 5g | Sugar: 7g | Vitamin A: 74.9% | Vitamin C: 8.4% | Calcium: 5.5% | Iron: 24.8%

Single Serving Hootenanny/ Dutch Baby/ Puff Pancake

Ingredients  

• •1 Large Egg, beaten
• •1/4 c Milk
• •1/4 tsp vanilla (or almond extract)
• •1/4 c Flour
• •2 tsp butter
• •Optional: 1/2 tsp lemon zest
• •Optional: 1/2 tsp Lemon Juice
• Preheat the oven to 475 F. (Note: The Toaster heats up faster, but be aware it only goes to 450, which is fine)
• In a small bowl, combine the egg, milk, extract, and lemon zest, if using. Whisk to blend thoroughly. Whisk in the flour until smooth. 
• Place 2 teaspoons butter in small 5” cast iron skillet and place in oven to melt butter.
• With a potholder or oven mitt, swirl pan to coat the entire bottom and sides with the melted butter. Pour the batter into the pan and place in the hot oven. Bake the pancake for about 10 minutes, until puffed and golden brown.
• Remove the Dutch baby from oven; squeeze a little fresh lemon juice over it if desired. Serve it sprinkled with powdered sugar or top with fresh fruit, syrup, or preserves.

Apple oven Cake (Hootenany Pancake with Apples) Taken from magazine

Raspberry Cranberry Jello - Jill Palmer (written in Helena's Handwriting)

Chicken tortilla soup from Michelle boswell

TORTILLA SOUP

4 lg. chicken breasts, fresh or frozen

1 garlic clove, minced

2 TBSP margarine

3 14 ½ oz. cans chicken broth

2 14 ½ oz cans chopped stewed or regular tomatoes

1 cup salsa (mild, medium, or hot, whichever you prefer)

1 can black beans

1 can creamed corn

1 can corn

1 can tomato paste

2 TBSP  ground cumin

1 TBSP chili powder

2 tsp pepper

2 tsp paprika

Monterey Jack cheese, shredded

sour cream

tortilla chips

Combine all ingredients except cheese, sour cream and chips in crock pot.  Cover and cook on low for 8-10 hours.  Remove and shred chicken after 6 hours and return to crock pot.  Serve with Monterey Jack cheese, shredded; sour cream and tortilla chips.

Almost Famous Animal Style Burgers (In-N-Out) In and Out Hamburger (Recipe from food network)

Ingredients

2 tablespoons vegetable oil, plus more for brushing
2 large onions, finely chopped
Kosher salt
1/4 cup mayonnaise
2 tablespoons ketchup
1 tablespoon sweet pickle relish
1/2 teaspoon white vinegar
2 pounds ground beef chuck (preferably 60 percent lean)
4 hamburger buns, split
1/4 cup sliced dill pickles
3/4 cup shredded iceberg lettuce
4 to 8 thin slices tomato
Freshly ground pepper
1/4 cup yellow mustard
8 slices American cheese
ADD CHECKED ITEMS TO GROCERY LIST
Directions

Heat the vegetable oil in a large skillet over medium-low heat. Add the onions and 3/4 teaspoon salt, cover and cook, stirring occasionally, until golden and soft, about 30 minutes. (If the onions brown too quickly, reduce the heat to low.) Uncover, increase the heat to medium high and continue to cook, stirring often, until caramelized, about 8 more minutes. Add 1/2 cup water to the skillet, scraping up any browned bits from the bottom of the pan. Simmer, stirring, until the water evaporates, about 2 more minutes; transfer to a bowl and set aside. (The onions can be made up to 3 days ahead; cover and refrigerate, then reheat before using.)
Mix the mayonnaise, ketchup, relish and vinegar in a bowl; set aside. Shape the beef into 8 patties, about 4 inches wide and 1/2 inch thick.
Heat a griddle or skillet over medium heat; lightly brush with vegetable oil. Toast the buns on the griddle, split-side down. Spread each toasted bun bottom with about 1 tablespoon of the mayonnaise mixture, then top with a few pickles, some lettuce, 1 or 2 slices tomato and another dollop of the mayonnaise mixture; set aside. (Keep the griddle hot.)
Season both sides of the patties with salt and pepper. Working in batches if necessary, put the patties on the griddle and cook 3 minutes. Spread about 1 1/2 teaspoons mustard on the uncooked side of each patty, then flip and top each with 1 slice cheese; continue cooking about 2 more minutes for medium doneness. Top 4 of the patties with caramelized onions, then cover with the remaining patties, cheese-side up. Sandwich the double patties on the buns.
Photograph by Kang Kim
Recipe courtesy of Food Network Magazine

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-animal-style-burgers-recipe.print.html?oc=linkback

mandarin sunshine smoothie (strawberry, pineapple, orange)

kids liked.  makes about 2 cups total.  Double recipe to serve family.


1 CUP OF MANDARIN SUNSHINE FROZEN FRUIT MIX (DOLE)
6 OZ  VANILLA YOGURT 
1/2 CUP Juice (pineapple, orange, mango, etc...)
1/2 CUP OF ICE

Keiko's Kahlua Pork and aloha sweet Potatoes (recipe by keiko chun)

KAHLUA PORK

• season pork butt with hawaiian rock salt and liquid smoke (start with 1/4 cup each).  

• wrap with banana leavers then wrap with heavy duty foil.  

• Roast in oven 270-275 degrees for 8 hours.  

• You can use the meat juice, rock salt and liquid smoke to season more, once you shred the roast.

ALOHA SWEET POTATOES

• 4-5 medium sweet potatoes (note: canned yams can be used in place of sweet potatoes)
• 1 cup brown sugar
• 1/4 cup shredded coconut
• 1/2 cup butter
• 1/2 cup water

Boil sweet potatoes in their jackets until tender, about 25 minutes. Let cool, then peel and cut into slices 1.5 inches thick.  

In a large skillet, melt butter.  Stir in brown sugar and water and cook on medium heat about 5 minutes.  Reduce heat and add sweet potatoes to skillet.  Cook gently, tossing lightly until sweet potatoes are glazed.  Sprinkle with coconut before serving.  Makes 8 servings.

Chick-fil-A recipe for cole slaw, last served january of 2016

4 tsp vinegar
1/4 cup sugar
1/4 tsp dry mustard
1/4 tsp salt
1 cup mayonnaise
20 oz fine shredded cabbage, chopped to 1/8"
1/4 cup finely chopped carrots

Whisk vinegar, sugar, mustard and salt together until sugar is dissolved.  Add mayo, and whisk to mix.  Add cabbage and carrots, mixing to combine.  Refrigerate 2 hours.

stir fry sauce --tried and liked! (Stir-fry Sauce)

Recipe found here: http://www.food.com/recipeprint.do?rid=83624

About This Recipe

"A basic stir fry sauce that I've been using for years. I got the recipe from my mother, but I don't know where she got it from. I make no claim to authenticity."

Ingredients 

• 2 -3 tablespoons cornstarch
• 1/4 cup brown sugar, packed
• 1/4 teaspoon ground ginger ( or a bit of fresh minced ginger)
• 2 cloves garlic, minced
• 1/2 cup soy sauce or 1/2 cup tamari soy sauce
• 1/4 cup cider vinegar or 1/4 cup white vinegar
• 1/2 cup water
• 1 1/2 cups vegetable broth or 1 1/2 cups beef broth or 1 1/2 cups chicken broth ( I use chicken broth if my stir fry will have chicken, etc.)

Directions

1. Combine all ingredients in a large glass jar with a lid.
2. Screw lid on.
3. Shake well.
4. Can store in fridge up to 2 weeks.
5. Shake well before using.
6. To use sauce: stir fry your vegetables and meat as desired, add appropriate amount of sauce, bring to a boil, boil for 1 minute or until slightly thickened.
7. Serve.

Lasagna roll ups from Cooking Classy

Picture directions found at link below:

http://www.cookingclassy.com/2015/07/lasagna-roll-ups/

Yield: 12

Ingredients

• 4 Tbsp olive oil, divided
• 8 oz lean ground beef
• 1/4 cup finely chopped yellow onion
• 1 (28 oz) can crushed tomatoes
• 3 cloves garlic, minced
• 3 Tbsp chopped fresh basil or 2 tsp dried basil*, plus more for serving
• 1/2 tsp dried oregano
• Salt and freshly ground black pepper, to taste
• 1 (15 oz) container ricotta cheese
• 1 large egg
• 3 Tbsp fresh flat leaf parsley, chopped, plus more for serving
• 2 1/2 cups freshly grated mozzarella cheese, divided
• 3/4 cup freshly, finely grated Parmesan cheese, divided
• 1/3 cup freshly, finely grated Romano cheese
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 12 uncooked lasagna noodles

Directions

See a Hawaiian Sweet & Sour Sausage Recipe

• Preheat oven to 375 degrees. Drizzle one tablespoon olive oil into a large non-stick fry pan. Heat over medium high heat, crumble ground beef over oil, add chopped onions and cook mixture stirring occasionally and breaking up meat, until browned. Drain fat from beef. Pour beef mixture into a food processor and pulse for about 5 seconds until it is ground into fine pieces. Pour beef mixture back into fry pan and add crushed tomatoes, minced garlic, basil, oregano and 1 tablespoon olive oil and stir. Season sauce with salt and pepper to taste then cover with a lid and simmer over low heat while preparing pasta and cheese mixture.
• Cook lasagna noodles in a large pot of boiling water along with 1 tsp salt and 2 tablespoon olive oil to al dente according to directions listed on package. Once noodles are cooked, drain and line noodles in a single layer on waxed paper or cookie sheets sprayed lightly with non-stick cooking spray. 
• Prepare cheese mixture (I do this while pasta is cooking) by stirring together ricotta cheese, egg, 1/4 tsp salt and 1/4 tsp pepper with a fork in a large mixing bowl until well combine. Stir in chopped fresh parsley. Add in 2 cups grated mozzarella cheese, 1/2 cup Parmesan cheese and 1/3 cup Romano cheese, stir mixture until well combine.
• Stir meat sauce and spread 1/3 cup evenly into a 13x9 inch baking dish. Spread 1/4 cup cheese mixture evenly onto each cooked lasagna noodle (it will be a thin layer), then spread 1 heaping tablespoon meat sauce along the top of cheese covered noodle. Roll noodles up jellyroll style and arrange seam side down in baking dish. Cover rolled noodles with remaining meat sauce then sprinkle remaining 1/2 cup Mozzarella cheese and 1/4 cup Parmesan cheese evenly over roll-ups. Tent baking dish with foil (don't allow foil to rest on cheese or it will stick you just want to loosely tent to prevent the cheese from browning) and bake for 35 minutes in preheated oven. Serve warm garnished with chopped fresh basil and parsley. 
• *Along with the basil and oregano, you can also add in a little bit of rosemary, thyme and crushed fennel seeds if desired.
• Recipe Source: Cooking Classy

Mimi's Cafe Corn Chowder from Taryn Tree

YIELDS 2.5 Quarts

• 4 Tbsp butter
• 6 Tbsp onion, chopped
• 3/4 c. celery, large dice
• 2.5 c. hot water
• 2 c. raw potato, peeled and diced into 1/2" cubes
• 3 c. Frozen Corn Thawed
• 2 Tbsp Sugar
• 2 tsp. Salt
• 1 pinch White Pepper
• 3 Tbsp Flour
• 1 Quart Half and Half

1. On Medium Heat, melt butter and simmer onion, and celery for 5 minutes until soft, but not brown.
2. Add water, potatoes, corn and seasonings.  Cover and simmer for 30 minutes or until potatoes are barely tender.
3. Whisk the flour into 1 cup of the half and half and stir into the soup.  Add remaining 3 cups of half and half.  Simmer for about 15 minutes, until the soup has thickened to a creamy consistency.
4. Correct the seasoning with additional salt and pepper if necessary.  Correct the consistency if needed: to make the soup thinner, add a little bit of milk.  To make the soup thicker, simmer an additional 5-10 minutes.