German Pancakes

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Ingredients:
2 eggs
1/2 cup milk (we used 2%)
1/2 cup flour
3 tablespoon butter

1.  Preheat oven to 425 degrees.
2.  Crack eggs into medium bowl and add milk.  Whisk to combine.
3.  Add flour and use a whisk or hand blender to mix until batter is smooth.
4.  Put butter in pie plate and melt in oven.  When butter is melted pour pancake batter slowly in the center of your pie plate.
5.  Bake 15-20 minutes or until puffed up and golden brown.  Serve with fruit, powdered sugar, or syrup!

Source:  Somewhere online

Pasta Pomodoro

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This makes a lot, so if you want to make less than 8 servings, I suggest halving the ingredient amounts. The original recipe doesn’t include a meat but you can add one; I added Italian turkey sausage so I’ve included it here.

Ingredients:

2 (8 oz.) packages angel hair pasta
Italian turkey sausage, to taste (I used 1 package which is 5 links but won’t use as much next time)
1/4 C olive oil
1/2 onion, chopped
4 cloves garlic, minced (I used 4 t bottled minced garlic)
2 C diced Roma tomatoes (I used 2 cans of Italian-style diced tomatoes)
2 T balsamic vinegar (I thought I had this and didn’t so I substituted balsamic vinaigrette dressing–it worked!)
1 (10.75 oz) can low-sodium chicken broth
crushed red pepper to taste
freshly ground black pepper to taste
2 T chopped fresh basil
1/4 C grated parmesan cheese
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente (about 8 minutes); drain.
2. Cook Italian turkey sausage. I did mine in the skillet. I had never worked with Italian turkey sausage until then and found it kind of hard to work with b/c the casing starts to peel–I removed the casing once the sausage was cooked and before cutting it up. It was tasty, though!
3. Pour olive oil in a large, deep skillet over high heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar, chicken broth, and sausage; simmer about 8 minutes.
4. Stir in red pepper, black pepper, basil, and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese. (I prefer mine without cheese.)
I included this in freezer friendly because I assume the sauce freezes well.
Source: Slightly adapted from recipe submitted to Allrecipes.com by DEBNJAMES

Sticky Gooey Monster Jaws

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You’d better take a bite before they do!  I adapted this from a cute idea found on Our Best Bites Easy Halloween Party Food, using a few of my kids’ favorite ingredients! But by all means…have fun and make it your own…I DARE you! 
Ingredients:
Apples (1 apples serves 4)
Water with a little lemon juice for dipping 
Peanut Butter
Raisins, chocolate chips, slivered almonds…any of these things could work for teeth
  1. Quarter your apples and remove the seeds.  
  2. Then cut a wedge out of the center of the side with the peel still on it.  
  3. Now, dip the apple quarters in the water/lemon mixture to keep them from browning.
  4. Smother some PB into that monster mouth and give him/her some teeth of your liking.  
  5. Give it some eyes using PB to make ’em stick.  
*The eyes look super cute when they’re buggin’ out on 2 pretzel sticks…too bad I didn’t have any.  =( HAPPY HALLOWEEN!  =)

Banana Chocolate Chip Bread

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Simple and good, not to mention a GREAT way to get rid of those blackening bananas that are sitting on the counter. Did I say “Blackening”? I meant, *ahem* “Overly brown” because bananas would NEVER get black on MY counters.
Ingredients:
1 C Sugar
1/2 C Shortening
1/2 tsp Salt
2 Eggs
3 mashed bananas
2 C Flour
1 tsp Baking Soda
1/2 C Mini Chocolate Chips* (optional). I used regular chips in this recipe and you can see they sink a little. Mini chips don’t sink, but I didn’t have any, ok? sheesh… 🙂
1. Preheat the oven to 325 degrees F.
2. Cream together sugar, shortening, salt and eggs until smooth and creamy.
3. Add Bananas, flour and baking soda. Mix well.
4. Add your chocolate chips (if you so desire) and stir until evenly incorporated.
5. Pour into a greased loaf pan and bake for 70 – 80 minutes or until springy to the touch.
6. Cool thoroughly and dump out.
* We also use nuts in addition/place of. You may omit them or use one or the other.
Source: My Aunt, Janae
~Kara

Chicken Vegetable Casserole

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Tonight for supper I decided to try a meal from food storage.  I get automatic shipments of foods from THRIVE.  I really want to make this work for our family. I have the THRIVE cookbook so that I can use and rotate the foods in normal use.  This recipe is from that cookbook.  
 
 
 
 
Sprinkle a little dill weed on it for color and flavor!
 
 
Ingredients:
I cup THRIVE Chopped Chicken (freeze dried)
4 cups THRIVE Egg Noodle Pasta
1/2 cup THRIVE Sweet Corn (freeze dried–I don’t have this yet so I used canned corn on hand)
1/2 cup THRIVE Celery (freeze dried)
1/2 cup THRIVE Carrot Dices (I used dehydrated carrot dices canned previously)
1 tablespoon THRIVE Chopped Onions (freeze dried–I used dehydrated minced onions canned previously) 
1 teaspoon THRIVE Iodized Salt (I used salt on hand)
1 teaspoon garlic powder
1 teaspoon dried thyme
2 cups THRIVE Classic Gravy (see recipe below)
1/4 cup THRIVE Powdered Milk, rehydrated (3/4 tablespoon powder + 1/4 cup water–I used previously canned non-fat dehydrated powdered milk)
1 cup Parmesan, shredded
 
 
1.  In a small bowl, cover chicken dices with warm water.  Let sit for 5-10 minutes or until softened and rehydrated.  Drain.
 
2.  Preheat oven to 350 F.
 
3.  In a large pot of salted boiling water, cook egg noodle pasta according to directions on can.  Drain noodles, then toss with gravy and milk in a large bowl with the vegetables and onion until completely coated.  Add salt, garlic powder, and thyme.
 
4.  Toss mixture with chicken and stir to combine.  Pour into casserole dish (I used a 9 x 13) and top with 1/2 cup Parmesan cheese.
 
5.  Cover casserole with foil and bake at 350 F for 20 minutes, or until bubbly.  Take off foil and top with remaining 1/2 cup Parmesan cheese.  Bake an additional 15 minutes.
 
 
THRIVE Classic Gravy
Ingredients:
4 tablespoons butter (I used 5 tablespoons from two partial sticks so that I could use them up)
1 cup THRIVE Powdered Milk,dry (I used non-fat powdered milk on hand)
1/4 cup THRIVE White Flour (I used all-purpose flour on hand)
3 cups water 
3 teaspoons THRIVE Chicken Bouillon
3/4 teaspoon THRIVE Iodized Salt (I used salt on hand)
3/4 teaspoon pepper
 
Th
1.  In a medium saucepan, melt butter.  Whisk in powdered milk and flour.  
 
2.  Gradually add the water to the powdered milk mixture and whisk in the chicken bouillon.
 
3.  Add salt and pepper and cook over medium heat, stirring constantly until gravy is thickened and smooth.  Remove from heat.
 
 

Source:  Shelf Reliance THRIVE Cookbook

Sunday Pot Roast With or Without Gravy

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They say that necessity is the mother of invention. Time constraints also bring about “invention”. The browning of the meat step was omitted by accident while trying to get young ones dressed and out the door a number of years ago. The end result… the meat was more tender than when browned. I love it when an oops works out to your advantage.

This is our favorite Pot Roast and works well with beef or Pork.

To my friends who have asked for a good pot roast recipe. This one is for you.

Ingredients:
3# Sirloin Tip Roast or 3# of meat of your choice
Canadian Steak Seasoning
1 1/2# mini carrots – rinsed
5 medium red potatoes scrubbed and cut into 6Th’s – I use Red Skin Golden Potatoes
Garlic Powder
1 medium onion chopped or equivalent in dried onions
1 1/2 cups water

1. Spray roasting pan with non-stick spray
2. Place roast in pan and sprinkle lightly with Canadian Steak Seasoning
3. Place carrots around roast in pan and sprinkle lightly with garlic powder and half of the chopped onions.
4. Place potatoes around roast in pan and sprinkle lightly with garlic powder and rest of onions
5. Add water
6. Cover and bake at 350 for 4-5 hours.

Crock pot directions:
1. Do the same as above through number 5
2. Cook on high for 7 hours or on low for 9-10 hours

Beef Gravy:
2 cups water
1 1/2 tsp Beef Soup Base
1/3 cup flour
1/2 tsp black pepper

1. Place all ingredients in small sauce pan and turn heat to med high
2. Whisk all ingredients together until smooth while liquid is heating up.
3. Whisk as needed until liquid becomes thick and bubbly.

The gravy can be used two ways. Either add it to the pot roast and it will cook in the gravy – this works best in the crock pot and gravy will be a thinner sauce or use as traditional gravy.

This freezes well after it is cooked. Just place all ingredients together in a zippy bag or freezer safe container. Store for 6 weeks.

Source: A Jennie Original

BBQ Meatballs

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I’m a sucker for appetizers and party food, but when it comes to meatballs, I’m a snob (in addition to buttercream). These are the real deal. My mom has been making them for years and acquired the recipe from a lady that attended church with my grandmother. I’m giving a shout-out to the meatball lady from West Virginia! As you will see from the ingredients, this sauce is sweet.

Ingredients:
Meatballs
1 lb. lean ground beef
1/4 cup celery, finely chopped
1/4 cup onion, finely chopped
1/2 T worcestershire sauce
3/4 cup bread crumbs
1 egg
1/2 teaspoon garlic powder

Sauce
1 T chopped onion
1 T butter
1 cup ketchup
1/4 cup brown sugar
1 T mustard

1. Preheat oven to 375 degrees.
2. Combine all ingredients for meatballs in a large bowl. Mix together with hands.
3. Shape into meatballs. I roll mine to about the size of 2 tablespoons.
4. Place metballs in a 9×13 inch baking pan and bake, uncovered, for 25 minutes.
5. Drain grease from pan and set meatballs aside.
6. To make the sauce, melt 1 tablespoon of butter in a frying pan and sautee 1 tablespoon of chopped onion for 3 minutes.
7. Add ketchup, brown sugar and mustard. Simmer for 10 minutes.
8. Pour sauce over meatballs. Cover pan with foil and bak an additional 30 minutes at 375.

* These are very sweet and are best served over rice.

Pumpkin Cupcakes

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I had had this recipe written on a random sheet of paper for a few months (okay-actually more like a year). Finally decided to try it out (they are yummy!). Worked great-for the cupcake portion. Under the “frosting” label I wrote “see web site for more”. That could work great too-if you wrote down the website. Which I didn’t do. I’m sure I was thinking it wouldn’t take a whole year for me to get around to trying out the recipe.

Honestly though I liked them without the frosting. So I’d just as soon call it a muffin (since I have no frosting) but you can call it whatever you want.

1 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp coarse salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp allspice
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup butter, melted and cooled
2 large eggs, lightly beaten
7.5 ounces pureed pumpkin

1-Preheat oven to 350.
2-Line or grease muffin tins.
3-Whisk dry ingredients together in one bowl.
4-In another bowl mix sugars, butter and eggs.
5-Add the pumpkin puree to the sugar mixture and mix.
6-Add the dry ingredients to the pumpkin mixture and mix until blended.
7-Fill muffin cups half-way.
8-Bake for 20-25 minutes.

Source: unfortunately unknown.

Broccoli and Cheese Soup

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This is soo scrumptious! And it’s really good with some crusty french bread.

cooking spray
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less sodium chicken broth
1 (16 oz) package broccoli florets
2 -1/2 cups 2% reduced -fat milk
1/3 cup all-purpose flour
1/4 teaspoon black pepper
8 oz. light processed cheese, cubed (such as velveeta light)

Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce to medium; cook 10 minutes.
Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.
Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.

Pumpkin Crisp

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I thought I had died and gone to pumpkin heaven when I first tasted this recipe! This can be made in (2) 8×8 pans instead of a 9×13. This way you can share a batch with a good friend. Enjoy!

Ingredients:

1 12 oz. can evaporated milk
2 15 oz. cans pumpkin
1 cup sugar
2 eggs
1 box yellow cake mix (I like to use cinnamon swirl)
1 cup chopped pecans, toasted
2 sticks butter, melted
1 t. cinnamon

Icing:

8 oz. cream cheese, softened
1 1/2 c. powdered sugar
8 oz. cool whip

Directions:

1. Grease 9×13 pan. Mix milk, pumpkin, sugar, eggs and cinnamon. Spread in pan.

2. Sprinkle with cake mix and pour butter over this. Sprinkle with nuts. Bake at 325 for 60 minutes. Cool.

3. Combine icing ingredients and spread over cooled cake.

Source: Unknown

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