Hot Cinnamon Milk

Hot Cinnamon Milk
(Given to me by Peggy)
This is a GREAT winter mix.  Just store it in a ziplock bag in the cupboard.

2 cups instant powdered milk
1 cup non-dairy creamer
1 cup sugar
1/2 Tablespoon cinnamon
Mix all ingredients well.  Mix 1/4 cup mixture in 6 oz. hot water.  Enjoy! 

 

Book Club fixins' for "Sorcery and Cecilia or the Enchanted Chocolate Pot"

I hosted a book club for the book "Sorcery and Cecilia or the Enchanted Chocolate Pot" which is one of my favorite series.  Since it took place in England, I decided the food would be tea party food and of course, I had to serve hot chocolate.  But not the pre-packaged type.  Nope.  That wouldn't due.  I must be homemade and divine. So, here are the recipes for the two chocolates I did and where I went for finger sandwiches:

Ginger Orange Hot Cocoa Recipe

By Lindsey Goodwin

Smaller glasses like these are ideal for serving this intensely rich, piquant hot cocoa.

Lindsey Goodwin

This dark chocolate ginger orange hot cocoa recipe hot cocoa recipe is spiced with orange zest and ginger root for a dazzlingly bold flavor. Serve in small glasses or mugs -– a little goes a long way!

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: Two to four servings

Ingredients:

• 4 tbsp. brown sugar
• 1 tsp. peeled, chopped fresh ginger root
• 1/4 tsp. pure vanilla extract
• The zest of 1/2 orange (preferably organic; be sure to avoid grating the white pith of the orange)
• 4 tbsp. unsweetened, extra dark cocoa powder (available from Hershey’s and other brands)
• 1 cup milk (or milk substitute)
• 1/2 cup water

Preparation:

1. Combine the brown sugar, ginger root, orange zest and vanilla extract in a small food processor. Blend for one minute, stirring if needed.
2. Add the cocoa powder and continue to blend until the mixture is even. If needed, periodically stop blending, allow the powder to settle and stir the mixture with a spoon before resuming the blending.
3. Combine the milk and water in a small pot. Warm on low heat over the stove.
4. As the milk-water mixture warms to a simmer, begin to add small quantities of it to the cocoa mixture. Add about 1 tsp. liquid at a time, stirring well before adding more.
5. Once your cocoa has become a thin paste, very slowly stir it into the simmering liquid.
6. Once the mixture is well mixed and hot, it is ready to be served. Serve in small glasses or mugs.

   Parisan Warm Chocolate

   This one is sooooooo very creamy and delish!

   By Sean Paajanen
   
   Downright decadent. This hot chocolate recipe calls for heavy cream and whole milk. No need for spices or other flavours when you have real chocolate and cream.

   Ingredients:

   • 1 cup whole milk
   • 1/3 heavy cream
   • 1/4 cup sugar
   • 5 oz semisweet chocolate, chopped

   Preparation:

   Simmer the milk, cream and sugar together until just boiling. Stir in the chocolate until melted. Don't let it boil. Serve warm in demitasse cups. I added some more milk to the glass when I served my kids.  They didn't like it so strong.  It also makes great cold chocolate milk when mixed with extra milk.  This recipe is DIVINE!
   Serves 4

   
   

   Sweet and Savory Ham Sandwiches

   By Sean Paajanen

   
   

   
   Apricot jam and mustard add some tangy zest to thinly sliced ham. You might want something savory to go with all your afternoon tea sweets. These sandwiches will do the trick.

   Ingredients:

   • 8 slices white bread, sliced thin (I used wheat with the roast beef)
   • Thin slices of ham (or roast beef)
   • 1 part apricot jam
   • 1 part dijon mustard
   • Thin slices of bread, with crusts removed

   Preparation:

   Mix mustard and jam together and spread on one slice of bread, layer on some ham, then top with another slice of bread. Slice into triangles or fingers.

   Simple Egg Salad Tea Sandwiches Recipe

   By Lindsey Goodwin

   
   

   
   

   A bit of mustard, dill and parsley give these egg salad finger sandwiches a mild flavor.

   Lindsey Goodwin

   
   This simple egg salad tea sandwich recipe is simple in its preparation method and its flavor. You can use dried or fresh herbs, depending on how much time you have to make them, and the eggs can be hard boiled several days in advance.

   Prep Time: 12 minutes

   Total Time: 12 minutes

   Yield: 8 tea sandwiches

   Ingredients:

   • 2 hard-boiled eggs, chilled after boiling to prevent green yolks
   • 1 Tbsp. mayo or mayo alternative
   • 1 Tbsp. plain yogurt
   • 1 Tbsp. Dijon mustard
   • 1 tsp. chopped or dried dill
   • 1 tsp. chopped or fresh parsley
   • Sea salt and fresh-ground black pepper, to taste
   • 4 slices bread (White bread is traditionally used, but you can use whole wheat or whole grain bread for healthier tea sandwiches.)

   Preparation:

   1. Mash the eggs, mayo, yogurt and mustard with a potato masher or a fork.
   2. Stir in the herbs and spices.
   3. Spread the egg salad onto two slices of bread.
   4. Top the egg salad with the remaining two slices of bread.
   5. Remove the crusts and slice the sandwiches two times, diagonally, to make four tea sandwiches from each large sandwich.

   Cucumber Tea Sandwiches Recipe

   By Lindsey Goodwin

   
   

   
   

   These cucumber tea sandwiches were made with herbed butter. The butter contains a mix of fresh chives, cilantro and mint.

   Lindsey Goodwin

   
   Cucumber finger sandwiches are a classic afternoon tea recipe. In this cucumber tea sandwich recipe, English cucumber and white wine vinegar provide a distinctive flavor.

   Prep Time: 45 minutes

   Total Time: 45 minutes

   Yield: 36 finger sandwiches

   Ingredients:

   • 1/4 to 1/2 white wine vinegar
   • 1 thinly sliced English cucumber (peeling is optional)
   • 1 loaf white bread (such as buttermilk bread)
   • Softened butter, or softened herbed butter prepared with mint, chives, cilantro, parsley, dill, tarragon and/or rosemary (Softened butter is far, far easier to spread on white bread than cold butter, so make sure to use butter that has been at room temperature for a few hours.)
   • (Optional) sea salt and freshly ground black pepper, to taste

   Preparation:

   1. In a shallow bowl, allow the cucumber slices to soak in the vinegar for about 30 minutes. (This step will improve their texture and add flavor.)
   2. Drain the cucumbers and pat them dry with a clean dish towel or paper towel.
   3. For every two slices of bread, spread both slices evenly and thinly with butter or herbed butter.
   4. Cover one side of the sandwich with sliced cucumber in one to two layers.
   5. Season with lemon juice and spices/herbs.
   6. Put the slices together, cut off the crusts and slice the sandwich diagonally two times to create four triangle-shaped finger sandwiches.

Homemade Italian Egg Noodles
I learned how to make these in a town close to Florence when we were there on vacation.

4 cups flour
7 eggs
flour

Make a hill with the flour on a flat surface.  Create a bowl in the middle and crack all the eggs into it.  (This is where the little Italian grandma suggested we wash our hands because the outside of eggs are dirty).  Start incorporating the eggs into the flour with your hands and add a small handful of flour as needed.  Knead until smooth.  Use a long, somewhat thin, wood rolling pin (preferrable without handles).  Roll the dough into a circle and when about 1/2 inch thick, sprinkle with flour and wrap the dough around the pin.  With your hands starting in the middle, do short back and forth motions with the dough wrapped pin, while working your hands out to the edges.  This will lengthen the dough and be easier to get it the desired thinness (yes, that's a word...I may have made up).  Unroll the dough from the pin and roll it a couple more times to get it as thin as you want (again "thinness" would be appropriate here). :)  Fold the dough in 3 inch lengths and use a knife to cut it as thin as you want.  Grab the ends and shake it out to reveal your beautiful egg noodles!

Toss them in boiling water to cook.

Weiner Schnitzel

(Ilse W. Bitburg, Germany Ward cookbook)

Ingredients for 4 people:

4 Calfschnitzel (each 125 g - about 1/4 lb.) I would use pork or chicken
1 tsp. salt
1 tsp. pepper
3 tbsp. flour
2 eggs
4 tbsp. bread crumbs
125 g porklard cooking oil/grease (Crisco)
1 lemon
Pound the schnitzel with a meat hammer fairly thin.  Cut along edges a few times with a sharp knife so it will not bend when fried. Mix salt, pepper, and flour.  Mix the eggs with two tablespoons of water in a deep plate.

Put the schnitzel first in the flour mixture, then in the egg mix, and then in the bread crumbs.  heat the lard in a large frying pan and brown the schnitzel for about 3 minutes each side. until golden brown.

Broccoli cheddar and Pumpkin Soup

Pumpkin Soup with Crumbled Bacon and Toasted Pumpkin Seeds

{Crock Pot the original slow cooker Recipe Collection}

-I have not made anything out of this recipe book that I haven't liked YET!-

2 tsp. Olive Oil
1/2 c. raw pumpkin seeds
3 slices thick-sliced bacon
1 medium onion, chopped
1 tsp. kosher salt
1/2 tsp. chopped dried chipotle pepper, or mor to taste
2 cans (29 oz. each) 100% pumpkin puree
4 c. chicken stock or broth
3/4 c. apple cider
1/2 c. heavy cream
sour cream (optional)

*when I made this tonight, I did not use any of the following: olive oil, pumpkin seeds, bacon, or sour cream.  I was in a hurry so I just threw the onion, salt, a canned chopped chipotle chili pepper, pumpkin puree, chicken broth, and apple juice from fresh apples into the crock pot, turned it on "high" and let it cook for 4 hours.  I then put it in a blender.  I added cream after.  It was delicious.  Oh!  Did I mention we ate it in a bread bowl?  Splendid.  BUT, the books recipe went as follows:

1. Coat 4 1/2-quart CROCK-POT slow cooker with nonstick cooking spray.
2. Heat olive oil in medium skillet over medium heat.  Add pumpkiin seeds and stir until seeds begin to pop, about 1 minute.  Transfer to small bowl and set aside.
3.  Return skillet to heat and add bacon.  Cook until crips, then cool on paper towels.  When cool, crumble and set aside.
4.  Meanwhile, return skillet to heat.  Add onion and cook, stirring frequently, until translucent.  Stir in salt, chipotle pepper and black pepper.  Transfer to prepared CROCK-POT slow cooker.  Whisk in pumpkin puree, chicken stock and apple cider and stir until smooth.  Cover and cook on high 4 hours.
5.  Turn CROCK-POT slow cooker off and remove lid.  Whisk in heavy cream.  Season to taste with additional salt and pepper.  Strain and keep warm until serving.  To serve, ladle into soup bowls and garnish with sour cream, toasted pumpkin seeds and crumbled bacon.

Makes 4-6 servings

Broccoli Cheese Soup

{Jodi}

-Super easy, Super good-

4 cans cream of potato soup
3 cans evaporated milk
2 c. cheddar cheese, grated
1 c. (or more) fresh cooked broccoli

Heat and serve in bread bowls.
*See, I told you.  Super easy...super good.

French Bread Soup Bowls

{Also from Jodi and super easy, super good}

2 ½ c. warm water

3 T. sugar

2 T. saf yeast

1 T salt

5 T oil

6 c. flour

Preheat oven to 400 degrees.  In a large bowl or the bowl of an electric bread mixer, combine warm water and sugar.  Add salt, oil, yeast, and half of the flour.  Beat well in mixer or with a wooden spoon.  Add remaining flour and mix well until a soft dough forms.  Turn dough out onto floured board and knead 2 or 3 times to oat with flour.  Divide into 8 to 10 equal parts, depending on size of bowls desired.  (I usually make 8)   Form into large balls and place in small foil pans (I tear off a piece of tinfoil and form it over a cereal bowl. Make sure you spray it with Pam!)  Allow dough bowls to rise for 20-30 minutes.  Bake for 25 minutes or until lightly browned.  Remove from pans.  Cut off tops and hollow our insides.  Yummy!

My favorite cornbread recipe comes from my husband's awesome mom.  I haven't had any other cornbread that can match it.

Cornbread

1/2 c. melted margarine
2/3 c. sugar
2 eggs
1 c. buttermilk
1/2 tsp. soda
1/2 tsp. salt
1 c. cornmeal
1 c. flour
Mix all ingredients together and pour into a 9x9 baking pan.  Bake at 375 degrees for 30 minutes.

This has been a great quick breakfast for us.  It comes from my friend Emily who had it made for her when she had a baby.  The recipe was made and brought over in a gallon icecream tup to keep in her fridge.  Very convenient!

Molasses Muffins

Cream:
1 1/4 C. Shortening
1 C. Sugar
1/2 C. Molasses
4 Eggs

Add 2 t. Baking Soda to 1 C. Buttermilk.

Combine:
4 c. Flour
1 t. Cinnamon
1/4 t. Allspice
1 t. Salt
1-2 t. Ginger
1 C. Nuts (optional)
1/2 C. Raisins (optional)
1/2 C. Dates (optional

Add dry ingredients alternately with buttermilk to the shortening mixture until all combined.
Bake 12-14 minutes @ 400 degrees.
Keeps in the refrigerator up to 2 months!

Rhubarb Recipes

So, what do you do with all the rhubarb that is growing like a weed in your yard?  If you ask my kids, they would say, "dip it in sugar and take a bite!"  I however, would prefer to make some pie and jam!  These two recipes are my favorites (thus far) for using rhubarb.  They also include strawberries which are in season at the same time.

Strawberry Rhubarb Pie
(This came from my mom who got it from who-knows-where)


Pie Crust: (makes 1 double crust pie)      

1 ½  cup flour

2/3 cup shortening

1 tsp salt

1/4 cup ice water

 Mix dry ingredients.  Cut in shortening with fingers.  Stir in water with fork until all of mixture is moistened and dough holds together in a ball.  Roll out and place in dish. 

Filling:

Mix and place in pie crust:

1 cup sliced strawberries

3 cups rhubarb

Mix together and pour over strawberries and rhubarb:

1 ¼ cups sugar

1/8 teaspoon salt

1/3 cup flour

3 oz. sugar free strawberry Jello

Put a few slices of butter on top

Cover with top pie crust (I put a couple of little chicken scratch slits in the top).

Bake at 375 degrees for 40 minutes.


Strawberry-Rhubarb Jam
(From the "Ball Blue Book: Guide to Home Canning, Freezing, and Dehydration") 

4 cups crushed strawberries
2 cups chopped rhubarb (about 4 stalks)
1/4 cup lemon juice
1 package powdered pectin
5 1/2 cups sugar

Combine strawberries, rhubarb, lemon juice and pectin in a large saucepot.  Bring to a boil over high heat.  Add sugar, stirring until dissolved.  Return to a rolling boil.  Boil hard 1 minute, stirring constantly.  Remove from heat.  Skim foam if necessary.  Ladle hot jam into hot jars, leaving 1/4-inch headspace.  Adjust two-piece caps.  Process 10 minutes in a boiling-water canner.  Yield: about 6 half-pints. 

*My sister, who knows alot about canning, says that if you are bottling something with enough acidity in it, you can skip the water bath and just turn the jars upside down.  I don't know how to test for the level of acidity but she did say that jam has enough.  So, instead of doing the boiling-water canner for this, instead, I turn the jars upside down for 10 minutes.  Then flip back to right side up.  As they cool they will seal on their own.   

Just in time for Valentine's, I thought I would post this one. It's really quite easy, cute, and delicious. This is from kraftrecipes.com.

Strawberry Heart Pillows

time prep:

1 hr 10 min

total:

1 hr 10 min

servings total: 16 servings, one heart each

what you need

1 frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed

1/3 cup strawberry jam or preserves

1 cup thawed COOL WHIP Whipped Topping, divided

4 large strawberries, each cut into 4 slices

1 square BAKER'S Semi-Sweet Chocolate, melted

Make It

PREHEAT oven to 350°F. Unfold pastry. Cut into 16 hearts with 2-inch heart-shaped cookie cutter. Place on ungreased baking sheets.

BAKE 20 min. or until golden brown. Remove to wire racks; cool completely.

CUT each heart horizontally in half. Spread 1 tsp. of the jam onto bottom half of each heart; top with 1 Tbsp. of the whipped topping and a strawberry slice. Cover with tops of hearts. Drizzle with chocolate. Serve immediately. Or, cover and refrigerate up to 1 hour.

Kraft Kitchens Tips

How to Melt and Drizzle Chocolate

Place 1 unwrapped square chocolate in microwaveable bowl. Microwave on HIGH 1 min., stirring after 30 sec. Stir until chocolate is completely melted. Pour into small resealable bag; seal bag. Snip off one bottom corner of bag; twist top of bag to drizzle chocolate over dessert as desired.

How to Thaw COOL WHIP Whipped Topping

Place unopened 8-oz. tub of whipped topping in the refrigerator for 4 hours. Do not thaw in the microwave.

servings

total:
16 servings, one heart each

Smart Cooking The Costco Way

I received a free "Smart Cooking The Costco Way" cook book a couple of years ago from a holiday promotion they were having. Every recipe I have tried in it thus far, has been MORE than satisfactory. You can view the entire cookbook by clicking HERE.

Below is listed a couple of the recipes I have made and LOVED. Also, I included one full recipe that we made tonight because I made some alterations with what I had and it turned out great.

Rafael's Honey Ginger Salmon
Grapefruit Alaska (minus the rum)
Penne with Walnut Pesto

Beef Stir-Fry with Vegetables
This recipe is one delicious way to use vegetables from an Eat Smart vegetable tray.

1/3 cup peanut butter or hoisin sauce (I used chunky peanut butter)
2 tablespoons rice vinegar (I only had regular vinegar)
2 tablespoons honey
2 tablespoons soy sauce
1 teaspoon toasted sesame oil (I didn't have this and therefore did not include it in the recipe)
8 oz. linguine (I used 1 cup of Quinoa instead)
5 cups vegetables of your own choice from an Eat Smart vegetable tray (I used broccoli, peppers, onions, and carrots = whatever we had in our fridge)
1 tablespoon vegetable oil
2 garlic cloves, peeled and sliced
8 oz. top sirloin, cut into thin slices
1/4 cup sesame seeds (optional)

In a medium bowl, whisk together peanut butter, vinegar, honey, soy sauce, and sesame oil. Set aside.

*(See below for what I did instead, with the Quinoa) Bring a large pot of salted water to a boil. Add linguine and cook according to package directions. add carrots, snap peas and broccoli during the last 2 minutes of cooking. Drain, reserving 1/2 cup of the cooking water, and rinse under hot water.

Meanwhile, heat vegetable oil in a large nonstick skillet over medium-high heat. add garlic and sirloin; stir-fry for 3-4 minutes, or until almost cooked. Add grape tomatos and continue to stir-fry for 1-2 minutes, or until the meat is cooked. Pour the sauce mixture over the top to warm.

Return the linguine and vegetables to the pasta pot and stir in the meat/sauce mixture. Thin with the reserved cooking water if necessary. Garnish with sesame seeds. Makes 4 servings.

*Instead of cooking the noodles and veggies together, I cooked my Quinoa in my rice cooker while I sauteed the sirloin and garlic together. Remove the sirloin from the pan and saute vegetables until they still have a little bit of a crispness when you bite into them. Combine sirloin/garlic with veggies in the pan, remove from heat, and pour in the peanut sauce. Stir to coat. Eat over Quinoa.

Tip from Costco: leftover party trays make great salad toppers, soups and stews. Or mix with light olive oil, garlic, salt and pepper to taste and roast in the oven (400 degrees F).

Papa's Whole-Wheat Pancakes

We made these pancakes this morning and they were delicious! This recipe is from the "Essential Mormon Celebrations" recipe book by Julie Badger Jensen.

Papa's Whole-Wheat Pancakes

1 cup milk
1 cup whole-wheat flour
1/4 cup sugar
2 eggs
1/4 cup butter, melted
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt

Combine milk and flour and beat in a blender on high speed for 2 minutes. Add remaining ingredients and beat on high for 2 more minutes. Using a 1/4 cup measuring cup, pour pancake batter on hot griddle and cook until lightly browned on both sides. Serve with butter and warm syrup. Makes about 12 pancakes.

Christmas Tomato Cheese Soup

We had a "soup kitchen" night at our house 2 years ago, with our friends, and Emily brought this soup. I LOVED it and have to share it for anyone looking for a good Christmas soup.

Christmas Tomato Cheese Soup
From Emily

1 can tomato soup
1 can Campbell’s Beef Consomme soup
1 can water
1 tsp. marjoram
1 tsp. thyme
1 tbs. butter
Few squirts of Maggi (you can try to substitute Worchestershire sauce and soy sauce if you don’t have magi
– it will taste a bit different, but probably still good)
Sugar to taste (about 1 tsp.)

Combine in a pot and heat to a boil, then simmer for an hour.

Serve with cheese of your choice. ( I use Swiss and Monterey jack). You may want to double or triple the recipe.

Vegetarian dinner

Tomato and Butter Sauce Pasta
(from our Nielsen family cookbook, submitted by Marisa)
1 (29oz.) can whole tomatos, with juice (I use diced tomatos)
1/4 c. butter
1 onion, cut in half
1 lb. pasta, (penne, gemelli) cooked
1/2 c. freshly grated parmesan (I use the canned stuff)
Cut tomatoes into pieces and add to saucepan with juice, butter, and onion. Simmer until butter separates from sauce, 20-30 minutes. Mix with pasta and top with Parmesan.

Glug

LOVE this drink.

Glug
Aunt Wendy

1 pkg. red Jello (raspberry is best)
4 1/2 c. sugar
1 46 oz. can pineapple juice
1 can frozen orange juice, no water added
Sprite (I think a 2 liter bottle is enough but maybe get 2 just in case)

Dissolve jello in 1 cup boiling water. Add 2 more cups of hot water, and sugar, and stir making sure all is dissolved. Then add 7 cups cold water, pineapple juice, and orange juice concentrate. Freeze in convenient containers. Remove from freezer 1 hour before serving. Add Sprite to slush consistency, as desired.

Creamy Chicken over Rice

This was given to me by my friend Kate while in San Antonio. Such a great and easy crockpot recipe.

Creamy Chicken over Rice

2-3 large skinless, boneless chicken breasts

1 pkt. of dry zesty italian salad dressing mix

1 pkg. of cream cheese

1 stick of butter

1 can of cream of chicken soup

Put it all in the crock-pot and I think it is best if you put it on low for 6-7 hours. When it's done, I shred the chicken and mix it all together.

Best if served over rice!

Funeral Potatos

This recipe is a classic LDS recipe and I hope I NEVER tire of it!

Potato Casserole (otherwise known as "funeral potatos")
This recipe comes from my "Lion House Recipes" book. The Lion House is a restaraunt in the Joseph Smith Memorial building in Salt Lake City, Utah.
5 large potatos
3 tablespoons melted butter
1 can (10 1/2 oz) cream of chicken soup
1 cup sour cream
1 cup milk
3 tablespoons finely chopped green onions
3/4 cup shredded sharp cheddar cheese
3/4 cup cornflake crumbs mixed with 2 tablespoons butter or margarine, melted
3 tablespoons parmesan cheese
Boil whole potatos until tender. Drain and peel. Shred coarsely. Place in 9x13 (2-3 quart) casserole dish. Pour 3 tablespoons of melted butter over potatos. Mix together soup, sour cream, milk, onions, and cheese. Pour evenly over potatos. Do not mix. Cover the top with buttered crumbs mixed with parmesan cheese. Bake 30 minutes at 325 degrees F. Make 8 to 10 servings.

Love allrecipes.com

We have a bunch of apples from our trees and decided to make some apple crisp. Since we STILL don't have any of our household goods (which would include my recipe books), I looked up this recipe on Allrecipes.com. I have good luck with their recipes on a regular basis and this was definitely a great one!

Apple Crisp II Rated: Submitted By: Diane Kester Photo By: jrbaker Prep Time: 30 Minutes Cook Time: 45 Minutes Ready In: 1 Hour 20 Minutes Servings: 12 "This large 9x13-inch crisp is made hearty with cooking oats mixed into its sweet crumbly topping. Underneath are all the lovely things that compliment apples -cinnamon, brown sugar and butter. Serve warm with rum raisin ice cream or a big dollop of freshly whipped cream." Ingredients: 10 cups all-purpose apples, peeled, cored and sliced 1 cup white sugar 1 tablespoon all-purpose flour 1 teaspoon ground cinnamon 1/2 cup water 1 cup quick-cooking oats 1 cup all-purpose flour 1 cup packed brown sugar 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/2 cup butter, melted Directions: 1. Preheat oven to 350 degrees F (175 degree C). 2. Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all. 3. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture. 4. Bake at 350 degrees F (175 degrees C) for about 45 minutes. ALL RIGHTS RESERVED © 2011 Allrecipes.com Printed from Allrecipes.com 10/16/2011

Hot Cinnamon Milk

I got this recipe from Jake's mom around last Christmas. It is sooooo very warming and fun when you are tired of plain ol' hot chocolate. Plus, it's super easy to make.

Hot Cinnamon Milk

2 cups instant powdered milk
1 cup non-dairy creamer
1 cup sugar
1/2 Tablespoon cinnamon
Mix all ingredients well. You can store them in a ziploc bag on the shelf or some other container. When ready to drink, mix 1/4 cup mixture in 6 oz. hot water. So very good!

Quick and Easy Sunday Meal

I got this recipe from my sister who got it from.... I don't know where. I made it after church today and it was super quick, easy, AND good (all wrapped into one!) It's not something that packs a punch of flavor but a little salt and pepper will perk it up if you need it. I personally liked it as is.

Quick and Easy Lemon Pepper Chicken and Linguine

3 boneless skinless chicken breast halves, cut into strips
1 Tbsp lemon pepper 1 tomato,diced
½ c butter* 1 pkg. linguine noodles,
1 sm onion, chopped cooked

Melt butter in microwave and add lemon pepper. Stir-fry chicken until brown. Add butter and pepper mixture. Add onion and saute. Remove from heat. Add noodles and tomatoes. Toss and serve. (*May want to cut back - high fat!)

I served it with Italian Herb Ciabatta Bread. A friend here recommended a bottle of "Aceto Balsamico Di Modena" (Balsalmic Vinegar of Modena) and Pompeian Extra Virgin Olive oil for dipping the bread in. The vinegar is fantastic! We dip any bread in it with the oil and it is super. It's one of the few items we can get at the commisary here so I can't imagine them not having it in the states.

French Toast and Buttermilk Syrup

Now that our house is sold and we have moved to Germany, I can pay more attention to adding my recipes to this blog. In fact, I NEED to because our household goods (which include ALL my recipe books) will not arrive until possibly October. So, any recipes I get and like during this time, will be posted here so I can reference them later. Also, the great news is I am hoping to learn some great German recipes. So, keep looking back for those.

Firstly though, here is our favorite recipe to make on Sundays for dinner when we usually have invited another family over. Also, this recipe is describes so that you can help your kids make it. I have copied and pasted their exact recipe and added my preferences.

French Toast
Family Fun Magazine

The best French toast is made from the densest bread. Challah is our first choice, then brioche or sourdough. If all else fails, a premium sandwich bread can stand up to the task {We prefer my homemade wheat bread}. Serve with real maple syrup {or buttermilk syrup}.
Ingredients
4 eggs
1/2 cup milk
1 teaspoon vanilla extract
2 tablespoons butter or oil, for pan
8 slices dense bread
Instructions
Break the eggs, one by one, into a cup. (This will make it easy to take out bits of shell if they get into the cup.) Pour the eggs in a soup dish or pie plate, add the milk and vanilla extract, and scramble with a fork. Heat the butter in a frying pan over medium heat.

Cut the slices of bread in half if you wish. Soak the bread in the egg mixture, turning once. They should be saturated but not falling apart.

Brown the bread in the skillet, turning once, about 2 to 3 minutes on each side until brown. Serves 4.

Variations:
Maple French Toast
Brown both sides of the French toast, then sprinkle grated maple sugar candy on the top and turn. Cook for 1 minute. Sprinkle the other side and turn once more.

Banana French Toast
Cut a pocket in the top crust of a 1 1/2-inch slice of Italian bread and stuff with a few banana slices. Dip in the egg mixture and cook as directed in step 3.

My mother-in-law gave me the following recipe that we absolutely love!

Buttermilk Recipe
1 cup sugar
1/2 cup butter
1/2 cup buttermilk
1 tsp. vanilla
1/2 tsp. baking soda
In a large pan combine sugar, butter, and buttermilk. Boil until sugar dissolves (make sure to not boil too long or it will turn into carmel. Once it comes to a boil it doesn't take much longer to dissolve the sugar). Remove from heat and add soda and vanilla. Make this in a pan that is big enough for it to grow when adding the soda. Keep warm while serving so it remains frothy.