October 8, 2009

Peanut Butter Bars

For the peanut in all of us!

3/4 C Butter
3/4 Sugar
3/4 C Brown Sugar
2 Eggs
1 TBSP Vanilla
1 1/2 C Flour
3/4 C Crunchy Peanut Butter
3/4 tsp Baking Soda
1/2 tsp Salt
1 1/2 Quick Rolled Oats

Topping:
1/2 to 3/4 C Creamy Peanut Butter
1 Can Chocolate Frosting

Mix all together and smash into a cookie sheet and bake at 350 for 15-20 minutes. Cool for 10 minutes.

Cool completely
Then spread 1 can of chocolate frosting, cut into 1 inch squares. ENJOY!

Baked Potato Soup

Soup seems to be the hot item these days. So to mix it up here's a new one for your family to taste and enjoy!

12 slices of bacon
2/3 C butter
2/3 C flour
7 C milk
4 Large baked potatoes, peeled and cubed
4 green onions, chopped (4? Gag...maybe 1)
1 1/4 C shredded cheese (Hello, add more! Never to much cheese!)
1 C sour cream
1 tsp black pepper
1 tsp salt

Cook bacon until crisp, crumble and set aside.

In a large pot, melt the butter over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened.

Stir in potatoes and onions. Bring to boil, stirring frequently. Reduce heat and simmer for 10 minutes. Mix in bacon, cheese, sour cream, salt and pepper. Continue cooking, stirring frequently, until the cheese is melted.

Optional: Don't add all the bacon. In each serving add to the top for garnish and a little more crunch.

Mom's Strawberry Jam

Jam it up with this yummy recipe for all your foods that require....JAM!

3 1/4 C Pureed Strawberries (about 2 lbs)
1/2 C Lemon Juice
1 Box Pectin
1 C Light Karo Syrup
4 1/2 C Sugar

In a large pot add pureed strawberries and lemon juice. Sprinkle in the pectin, stirring it in a little at a time. Let sit for 30 minutes, but stirring it every 5 minutes.

Add some low heat and the Karo syrup. Slowly add the sugar. Test the temperature with your pinkie to ensure that it doesn't get hot, just warm. Once all the sugar is added and the temp. is right remove from heat and add to your jam jars. I found plastic ones, that can even be frozen, where you buy the pectin and other canning jars. I love them!

Good for 1 year in the freezer and 3 weeks in the fridge (if it even lasts that long!)

Enjoy!

October 4, 2009

Christmas Morning Casserole!

As in fine Mormon casserole tradition....

We use this one while we open presents on Christmas morning. Then we got smart and started making it more often throughout the year. Excellent for Conference Sunday!

1 package roll breakfast sausage, cooked and chopped

OR
1 package bacon, cooked and crumbled

1 package frozen shredded potatoes (NOT hash browns) (Or 4-5 medium potatoes grated raw)


2 cups grated cheese (Or more. I like cheese.)

4 eggs
2 1/4 cup milk
3/4 tsp dry mustard (optional)
Salt & Pepper to taste

1 can cream of chicken soup
1/2 cup milk

Layer potatoes and cheese in 9 x13 pan. (Or just toss it all together - it's more fun.) Sprinkle sausage/bacon (or if you've got picky eaters - half and half it) over potatoes.

Mix together eggs, 2 1/4 cup milk and dry mustard. (If you don't have dry mustard, don't sweat it. It's still good.) Pour over potatoes.

Refrigerate overnight.

NOW - if by chance you decide to have this same day, it will still work. I just think it tastes a little bit better soaking overnight.

Next day, mix soup with the 1/2 cup milk and spread over the top. Bake 1 1/2 hours at 300 or if you're anxious, 1 hour at 350. You can tell that it's done when it's not so liquidy on top.
Remove from oven and let it set up for a sec.

I dare you to just have one serving!

October 1, 2009

Butternut Squash Soup

This is the perfect Fall soup. It's creamy and tastes like nothing you've had before, or what you'd expect. Yummy!


Butternut Squash Soup

1 3-pound butternut squash

3 T. olive oil

3 tsp. kosher salt

1/8 tsp black pepper

1 T. butter

1 large yellow onion

3 stalks celery, chopped

1 T. chopped fresh sage leaves

32 oz. chicken broth

Heat oven to 400°. Peel and seed the squash. Cut into 1 inch cubes and place them on a rimmed baking sheet. Drizzle with 2 T. of the olive oil, 2 tsp. of the salt and the pepper. Toss to coat. Spread in a single layer and roast for 15 to 20 minutes. Turn and roast until soft, about 15 minutes more.

Meanwhile, heat the butter and remaining oil in a stockpot over medium heat. Add the onion, celery, and sage and cook until softened, about 7 minutes. Add the broth, 2 cups of water, remaining salt, and the squash and bring to a boil. Reduce heat and simmer for 30 minutes. Remove from heat. Let cool for 10 minutes. Use an immersion blender to puree the soup or work in batches in your stand blender.

TO FREEZE:

Let cool and ladle into resealable freezer bags. Place bags in plastic container and freeze. Store for up to 3 months.

TO REHEAT:

Thaw overnight in the fridge or partially in the microwave. Warm in covered saucepan over medium-low heat for 20 minutes.