MyRecipeBox

       Found a really good dressing to use on my salad @ simplejoy . Trying to get healthy eating foods I like. I am not a kale fan. To me it tastes like dirt. As a matter of fact, quite a few plants taste like that. For instance, some peas and thank goodness I can't tolerate soy but that stuff was nasty tasting to me, too.     Chickpea Salad 1 15 oz Can (or 2 cups cooked and chilled) Chickpeas (garbanzo beans), drained and rinsed 1 Avocado, peeled and diced 1 Tomato, sliced and quartered 1/4 Cup diced onion, optional 4 oz Sharp Cheddar cheese, crumbled or shredded Blend all together. (This would be good with Mandarin oranges, too. Wish I had some. Next time.) Stir in Strawberry Dressing. If link is broken: 2 cups halved fresh strawberries 1/3 cup orange juice 1/4 red onion 1/4 teaspoon salt 1 1/2 tablespoons honey 1/3 cup olive oil 1 tablespoon poppy seeds Add the strawberries, orange juice, onion, honey and salt to a blender or food processor. Blend until...

  SUGAR COOKIES 1 Cup Margarine (or equivalent [I used avocado butter]) 2 Cup Shortening 1 Cup Granulated Sugar 2 Eggs (or sub out for alternative eggs) 4 Cups Flour minus 1 TBSP 1 Tsp Cream of Tartar 1 Tsp Baking Powder 1 1/2 Tsp Vanilla Cream butter, shortening and sugar.  Add eggs and beat well.  Add dry ingredients. Blend thoroughly.  Drop by teaspoonfuls onto ungreased cookie sheet.  Sprinkle with colored sugar and bake at 350°F for 5 to 10 minutes.

 ZUCCHINI PANCAKES Farm Journal’s Best Ever Recipes 4 Cups Shredded Zucchini ⅓ Cup finely chopped Onion 3 Tablespoons Fresh Parsley (or 2 Tablespoons dried) 1 Teaspoon Salt ½ - ¾ Curry Powder(I couldn’t find the curry so I used a Louisiana Cajun Blend) ¼ - ½ Ground Black Pepper  2 Eggs, slightly beaten ¼ Cup unsifted Flour 1 to 2 Tablespoons Vegetable Oil Toppings: Sour Cream or Applesauce or Butter and salt/pepper Wrap zucchini in dish towel; twist to squeeze out as much liquid as possible. In medium bowl, stir together zucchini, onion, parsley, salt, curry powder, pepper and eggs until well blended. Stir in flour just until moistened. In 10-inch skillet over medium-high heat, heat 1 Tablespoon oil until hot. Drop 4 rounded tablespoons zucchini mixture into skillet, pressing each one down gently to form a 3-inch pancake. Cook, turning once, 4 to 5 minutes or until golden brown on both sides. Repeat with remaining zucchini mixture adding oil as needed. Serve warm with desired ...

  POTATO PANCAKES Farm Journal’s Best Ever Vegetable Recipes 4 Medium Potatoes, peeled and grated 1 Medium Onion, grated 2 Tablespoons chopped fresh Parsley (or 1 Tablespoon dried) 2 Tablespoons Flour ½ Teaspoon Salt ½ Teaspoon Baking Powder ¼ Teaspoon Ground Nutmeg ¼ to ½ Teaspoon Ground Black Pepper 1 Egg, beaten ½ Cup Butter (or margarine) In medium bowl stir all ingredients except butter until well blended. In 12-inch skillet over medium-high heat, melt butter. Drop 8 rounded tablespoons potato mixture into skillet, pressing each one down gently to form a 3-inch pancake. Cook, turning once, 4-5 minutes or until golden brown on both sides. Remove and keep warm. Repeat with remaining potato mixture. Serve warm, with applesauce or sour cream or butter ‘n seasonings. Makes 16 pancakes or 4 servings. 

 SERIOUS EATS/BRINING BEANS

  Now, don't be put off by the title, but there were no leftovers after Thanksgiving dinner. And I even made it gluten-free so my brother in law and I could enjoy some dessert, too. And since I'm trying to eat less granulated (white) sugar, I used an alternative for that, too. The Most Delicious Apple Cider Cake  is where you can find the original version.  But this is how I made it: APPLE CIDER DONUT CAKE INGREDIENTS 3 cups (360 g) all-purpose GF flour blend 2 tsp (5 g) ground cinnamon 1/4 tsp (1 g) ground nutmeg 1 tsp (5.6 g) salt 1 1/2 tbsp (21 g) GF baking powder 1 1/2 cups (300 g) coconut sugar 1/2 cup (110 g) brown sugar 1 cup (224 g) vegetable oil 3 eggs at room temperature 1 cup (250 g) applesauce at room temperature 1 cup (248 g) apple cider at room temperature 1 tsp (5.6 g) vanilla extract INSTRUCTIONS Preheat your oven to 325 degrees F. Spray a bundt pan with non-stick spray and then dust with flour. Set aside. In a medium size mixing bowl, combine the flour, c...

  Pinterest can be your friend. That's where I found this super easy Applesauce Recipe . If link is broken, here is recipe:  Homemade Applesauce Recipe This homemade applesauce recipe doesn't require any measuring at all.     Ingredients 3 cups apple juice, or water 8 cups apples, chopped 1 Tablespoon ground cinnamon Instructions 1. Peel, core, and cut apples into roughly 1" chunks. 2. Combine apples and apple juice (or water) in a large stock pot. 3. SHORTCUT: You can skip measuring the ingredients entirely and simply fill a pot with apple chunks. Add juice or water to a depth of about 2" and cook as directed. 4. Cover the pot and cook on low heat, stirring occasionally until apples become tender. Use a potato masher to break them up until your sauce reaches desired consistency. 5. Stir in cinnamon. 6. Serve warm or chilled. I needed an easy recipe to make applesauce. Why buy when you can make it this good this fast? While this recipe doesn't specify, I had Gra...

  What's Cooking America -- Apples Was looking for equivalents and came across this informational site. Think I'll keep it here for future reference.

 Potato Soup Recipe   This is the page with the easiest recipe. If link is broken, here is her recipe.  We had a few potatoes left after the holidays that needed to be used and as the snow fell, I decided this would be the best use of them. Robyn Stone | Add a Pinch Serves 8  Ingredients: 2 pounds (about 6 medium) Russet potatoes scrubbed, peeled, and chopped water 3 cups whole milk 4 tablespoons butter salt and pepper to taste Instructions: Cover potatoes with water in a large soup pot. Cook over medium heat until fork tender, about 20 minutes. Remove from heat and drain. Add milk and butter to the potatoes. Place back on medium heat and allow milk to bubble slightly around the edges of the soup pot, about 5 to 10 minutes. Remove from heat and ladle into soup bowls. Serve with salt and pepper to taste. Nutrition Information Calories: 171kcal | Carbohydrates: 18g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 100mg | Potassium: 589mg | Fibe...

 Ingredients: 1 Cup Butter 1 Cup Cream Cheese 2 Cups AP Flour 1/4 Teaspoon Salt Directions: Put all ingredients in bowl and blend until soft. Chill at least 6 hours. Roll on floured surface about 1/3-inch thick.  Cut with rim of small glass dipped in flour. Depress center with thumb and fill with blueberry, apricot or poppyseed filling.  Bake on cookie sheet 25-30 minutes in 350°F oven.  Dust with powdered sugar when cool.      The pastry dough is the family recipe. The fillings are from  ToriAvey  I love her site. So informative and homey. There are other fillings listed for this recipe.  Poppyseed Filling:  2 cups poppy seeds 1 cup milk or water (8.5 ounces/240 grams) 1 1/2 cups granulated sugar (10.5 ounces/300 grams) 1 Tablespoon fresh lemon juice or 3 tablespoons unsalted butter Pinch salt 1 tsp grated lemon zest (optional) To Make Poppy Seed Filling: In a nut grinder, coffee grinder, food processor, or blender, grind the ...

   AUNTIE JULIE’S STRUDEL DOUGH: 2 C Flour 1 Tsp Salt 2 Tbsp Melted Butter 1 Egg ¾ C Warm Water USE THIS APPLE FILLING: 5 Granny Smith Apples, peeled, cored and sliced ¾ C Sugar  1 Tsp Cinnamon ¼ Lb. Butter, in pieces ¼ C plain bread crumbs, sprinkled OR THIS CHEESE FILLING: 32 Oz. Cottage Cheese ¾ C Sugar 1 Tsp Cinnamon ¼ Lb. Butter, in pieces ¼ C plain bread crumbs, sprinkled DIRECTIONS: Mix all ingredients together with a fork. On a floured surface, knead with more flour approximately 10 minutes. Put back in bowl. Cover and let rest for 30 minutes. Roll into large circle, hand stretch as thin as possible without tearing. Add filling; roll up, place on baking pan. Bake 45 minutes at 350°F. Turn out onto new pan immediately. Serve warm.  Gluten Free Alternative: Use 1 C Almond Flour plus 1 C AP Gluten Free Flour. Knead for a couple of minutes gently. Bake 30 minutes instead of 45.

    Sweet and Spicy Pecans  from Emily Enchanted 1 LB EACH:  Dried diced mangos Dried diced pineapple Craisins Sunflower Seeds/Pepita blend Raisins 16 oz jar Unsalted dry roasted peanuts Mini M&Ms or Mini Vegan Carob chips (I'm dairy free) 3 Cups Roasted & Salted whole cashews Brown Sugar Candied Walnuts from In Katrina's Kitchen Mix all together by hand in super-size bowl (at least 8 quart size). Measure into jars or zip fasten baggies to give away.       Ta-Dah!   And, yes, I nibbled and sampled my way through the process.

  1 c butter softened, add 1 1/4 c sugar and mix. Add 2 tsp vanilla and 2 eggs. Beat till light and fluffy. Now add dry ingredients: 3 c flour, mixed with 1/2 tsp baking powder and 1/2 tsp salt. Beat on low till well combined. Split the dough in half. Shape 1/2 into a 4" square, wrap and put in the fridge. Add 2 oz unsweetened chocolate (melted and cooled) to the remaining dough and mix well. Shape that half into a 4" square, wrap and refrigerate for at least 30 min.   Roll the individual doughs out to about 16" x 12" (or a little smaller). Place the chocolate dough atop the vanilla dough and peel off the parchment. Cut the sheet of dough in half horizontally and roll each half into a log. Roll in red sugar to coat. Wrap in plastic wrap and refrigerate 3 hours or overnight (or for several days if you forget about it LOL) Slice into 1/4" slices and bake about 12-14 minutes at 350°. From my Friend Patti Althoff Siwicki -- Christmas 2021

  (from Debbie Kuhn Krause, a really good friend) SHRIMP & FISH BATTER    (1 lb. deveined 26 -30 count shrimp) 1 C AP flour ½ TSP salt ½ TSP pepper 1 TSP baking soda ½ TSP sugar 1 C water 2 beaten eggs ¼ TSP cayenne 3 TBSP flour for coating 2 C Panko breadcrumbs In a large bag put 3 TBSP flour. Add shrimp and shake to coat.   In a bowl mix flour, salt, pepper, baking soda, and sugar.  Gently beat the eggs and water. Add to dry ingredients, mix until smooth. Put panko in bowl.  Put floured shrimp into batter, then press into panko to coat evenly.  Put on a plate and refrigerate for 30 minutes. Fry in 350° oil about 3 -4 minutes until golden brown.

  EDITH’S OATMEAL CAKE By Edith Schlater A treasured family recipe here.  Preheat oven 350°F Light oil and flour a 9x13-inch baking pan. Set aside. INGREDIENTS: 1 Cup uncooked Oats ½ Cup Butter 1 ¼ Cup Boiling Water 2 Eggs 1 Tsp Vanilla ¾ Cup Brown Sugar ¾ Cup Granulated Sugar 1 ⅓ Cup Flour ½ Tsp Cinnamon ½ Tsp Baking Soda ½ Tsp Salt DIRECTIONS: In pan on stove mix oatmeal, butter, boiling water. Stir on low heat until butter melts. Add brown sugar. Let cool (stir often to help cool). Add eggs and vanilla. Stir until eggs are blended well.  In bowl combine granulated sugar, flour, cinnamon, baking soda and salt.  Add oatmeal. Mix well. (Optional: add raisins or craisins) Pour into prepared 9x13-inch baking pan. Bake 25-30 minutes.  Insert toothpick into center for doneness.  TOPPING: ¼ Cup Milk ¾ Cup Brown Sugar ¼ Cup Butter  ½ Cup Chopped Nuts In saucepan heat milk, sugar and butter until melted. Pour over cake. Sprinkle nuts on top. Bake an additiona...

  When I worked at Kmart, I had a co-worker whose husband was a firefighter. This recipe came out of one of the fire department's cookbooks. We make it two or three times a year now.  TORTILLA ROLL-UPS 16 Ounces Cream Cheese 16 Ounces Sour Cream 4 Ounces Green Chilies, drained and chopped 8 Ounces Black Olives, drained and chopped 2 Cups Shredded Cheddar Cheese 2 small Packages Buddig Beef, chopped (or one large) Minced Onion Seasoned Salt Garlic Powder 10 Flour Tortillas Mix first six ingredients together.  Season to taste. Spread mixture onto tortillas.  Roll up and wrap in clear plastic. Refrigerate overnight.  Unwrap. Cut into slices.  Serve with salsa, taco sauce or dip of choice.

This is my MIL's recipe.   Edith’s Pumpkin Walnut Cookies By Edith Schlater Preheat oven to 375°F INGREDIENTS: ½ Cup Margarine 1 ½ Cups Brown Sugar 2 Eggs 1 Cup Pumpkin Puree 1 Teaspoon Vanilla 1 Teaspoon Lemon Zest  1 Teaspoon Lemon Juice 2 ½ Cups Flour 3 Teaspoons Baking Powder 1 Teaspoon Salt 1 ½ Teaspoons Pumpkin Spice ¼ Teaspoon Ground Ginger 1 Cup Chopped Walnuts DIRECTIONS: Cream margarine and sugar together until fluffy. Beat in eggs, one at a time. Stir in pumpkin, vanilla, lemon zest and lemon juice. Sift flour with baking powder, salt and spice; gradually blend into butter mix. Stir in walnuts. Drop by tablespoonful onto greased cookie sheet. Bake 12 to 14 minutes.  Makes approximately 2 ½ to 3 dozen cookies.

  I have had this recipe for decades, ever since I was a teenager. Have no idea where I got it originally, but more than likely a friend shared it with me.  MY PEANUT BUTTER COOKIES Preheat oven to 375°F INGREDIENTS ¼ Cup Shortening ½ Cup Creamy Peanut Butter  ½ Cup Sugar ½ Cup Honey 1 Egg 1 ¼ Cups Flour  ½ Tsp Baking Powder ¾ Tsp Baking Soda  ¼ Tsp Salt DIRECTIONS Cream shortening, peanut butter, sugar, honey and egg in mixing bowl. Whisk dry ingredients together in separate bowl; gradually add to liquid mixture.  Roll dough into balls. Place at least 3-inches apart on lightly greased cookie sheet. Flatten with fork dipped in flour. Bake 10 minutes.  Makes approximately three dozen, depending on size. **I like to make the size of a quarter. ***Have also switched out the flour to use an all purpose gluten free flour blend. Works quite well. 

  With all this rain I was in the mood for a nice hot Mexican-style meal. Who am I kidding? I'm always in the mood for Mexican-style cooking! But this one seemed really doable. And I have everything on hand.  I am however making one slight variation. Instead of green chilies I'm using Rotel diced tomatoes with green chilies and spices already blended in.  TORTILLA CHIP ENCHILADAS from SmartSchoolHouse Ingredients: 1 lb. ground beef (or shredded chicken) 1 bag of tortilla chips 3 cups of shredded cheese 1 large can (28 oz) of red enchilada sauce 4 oz can of diced green chilies (drained) 1 tsp. ground cumin 1/2 cup of salsa Directions: Preheat oven to 350°F Prepare 9"x13" baking dish with non-stick spray Brown ground beef and drain the fat Add diced green chilies, salsa, and cumin to the ground beef and mix completely Pour a bag of tortilla chips into a large mixing bowl and gently break up the chips a little bit Add the beef mixture over the chips Pour the entire can...

(from my friend Phyllis N., a really good holiday cookie) 1 Cup Butter, softened 1 Cup Granulated Sugar 1/2 Cup Brown Sugar 1 Egg 2 Tablespoons Orange Juice 1 Teaspoon Grated Orange Peel 2 1/2 Cups Flour 1/2 Teaspoon Salt 1/2 Teaspoon Baking Soda 2 Cups chopped, fresh or frozen, Cranberries 1/2 Cup chopped Walnuts 1. In a large bowl cream butter and sugars until light and fluffy. Beat in the egg, orange juice, and peel.  2. Combine flour, salt and baking soda in separate bowl. Gradually add this to creamed mixture and blend well. Stir in cranberries and walnuts.  3. Drop by tablespoonfuls 2-inches apart onto greased baking sheets. Bake at 375 degrees F for 12 to 14 minutes or until edges are lightly browned. Remove cookies to wire racks to cool. ICING: 1 1/2 Cups Confectioner's Sugar 2 Tablespoons Orange Juice 1/2 Teaspoon Grated Orange Peel Combine icing ingredients; spread over cooled cookies. Makes delicious, soft cake-like cookies.