Crustless Apple Pie

8 apples, peeled and sliced
1 deep dish apple pie plate

butter pie plate
layer apples
sprinkle with 1 T sugar & @ 1 t cinnamon

mix until crumbly with pastry cutter:

1 C flour
1 C sugar
1 stick butter, softened

then add 1 egg, beaten

crumble on top of apples, staying away from the edge

bake at 350 for about 45 minutes (may want to start at 360 and then lower until apples are done)

Zucchini (Apple) Pie

I have never had this, but it is supposed to taste just like apple pie.

4 C zucchini (peeled, seeded, & sliced)
1 1/4 C sugar
1/3 t salt
1 t cinnamon
1/4 t nutmeg
1/4 C lemon juice
1/4 C corn starch

Mix spices, sugar, lemon juice, salt, & cornstarch to make a paste (add water if needed)
bring to a boil, stirring constantly
add zucchini & cook until thick
remove from heat
use double crust pie
bake at 400 till golden brown

can be frozen after baked
to reheat, thaw and bake 15-30 min at 250

Truffles

1 C chocolate chips, melted
stir in 3 T corn syrup and 1 t vanilla
gradually stir in 1/2 C evaporated milk (not condensed),
1/2 C powdered sugar,
then 2 1/2 C vanilla wafer crumbs,
then 1 C finely chopped nuts

mix well
let stand about 30 minutes
shape into balls and roll in decorettes or finely chopped nuts or coconut
chill
makes about 4 dozen 1 inch balls

Blueberry Coffee Cake

2 C flour
1 1/2 C sugar
2 t baking powder
1 t salt
1/2 c butter softened
2 eggs
1 c milk

topping
1 (or 2) blueberries (fresh or frozen)
1/3 C sugar
1 t cinnamon

preheat oven to 350
grease 9x13 baking pan

mix all cake ingredients, pour in pan
top with blueberries, sprinkle with cinnamon and sugar

bake 35-45 minutes

The Best Oatmeal (and Chocolate Chip, in my opinion) Cookies

1 1/2 C flour - part wheat
1 t baking soda
1 t salt
1 C unsalted butter, room temp
3/4 C white sugar
3/4 C brown sugar
2 eggs
1 t vanilla
2 1/2 C oats
1 1/2 C raisins
2 C chocolate chips

combine
bake at 375 10 minutes

Aunt Edna's Italian Sauce and Meatballs

1 lb Italian sausage
1 large onion, chopped
2 large cloves garlic
2 big (28 oz) cans tomato puree
2 cans tomato paste
1 t Italian seasoning
1 bay leaf
parsley, salt, and pepper

Meatballs:

2 lbs ground beef
2 eggs
5 slices hard bread (preferably Italian)
1 T grated parmesan cheese
1 clove garlic minced
1 onion grated fine
4 T tomato sauce

mix all together with hands (remove rings!) and form into balls
drop in sauce about 1 1/2 hours before sauce is done

Pour 2 T olive oil in pan and add sausage
cover pan so sausage will steam
let steam and brown about 10 minutes
remove sausage, add onion and garlic, brown
add tomato puree, paste and 4 cans of water for every can of paste
add seasonings
turn heat up until mixture comes to a boil, then lower heat, add sausage, simmer about 2 1/2 hours
add meatballs, simmer another 1 1/2 hours

Tracey's Meat Sauce

For 1/2 pound pasta

1 pound ground beef
1/2 C chopped onion
1/2 C chopped green pepper (optional)
2 cloves garlic, minced
1 28 oz can crushed tomatoes
1 6 oz can tomato paste
1 t sugar
1 t oregano
1 t basil
1/2 t thyme
1 bay leaf
1/2 t salt
1/4 t pepper

1/2 lb pasta cooked

brown meat, onion, pepper, garlic
add rest of ingredients, simmer, covered 30 minutes
uncover, simmet 15 minutes or until desired consistency
serve with pasta

Tracey's Potato Salad

6 medium potatoes
6 eggs
1 medium green pepper, chopped
2 stalks celery, chopped
1/3 C chopped onion
1 1/4 C mayo
1 T vinegar
2 t dijon mustard
1 t salt
1/2 t pepper

cook potatoes, boil eggs, peel & cut up and mix everything together

Grandma V's Potato Salad

2 lbs potatoes cooked in a lot of salt, chopped or sliced
celery sliced thin
sweet onion, chopped
fresh parsley
Mrs. Dash

Driessing:
1 part vinegar
1 part water
1/8-1/4 part sugar
1/4 part oil

mix and then mix into veggies

Quick "From Scratch" Baked Beans

28 ou can baked beans (B&M original), drained
1/4 C maple syrup
1/8 C molasses
1/4 C diced onion

combine all ingredients
simmer 15 minutes to one hour
stir frequently

Ginger Glazed Carrots

6 medium carrots, thinly sliced (3 cups)
2 T packed brown sugar
2 T butter
1/2 t ground ginger

cook carrots in water 5 minutes, drain and set carrots aside
cook sugar, butter, and ginger in pan over medium heat, stir until bubbly
stir in carrots
cook 2/4 minutes over low heat until carrots are glazed and hot

Broccoli Tomato Salad

1 large bunch broccoli, separated into florets
2 large tomatoes, cut into wedges
3/4 C sliced fresh mushrooms
2 green onions, sliced

Dressing:

3/4 C oil
1/3 C vinegar
2 T water
1 t lemon juice
1 t sugar
1 t salt (optional)
3/4 t thyme
1 garlic clove, minced
1/2 t celery seed
1/4 t italian seasoning
1/4 t lemon-pepper
1/4 t paprika
1/4 t ground mustard

cook broccoli until crisp-tender, cool and drain
mix with other vegetables
mix dressing, pour over veggies
toss gently
voer and chill for 1 hour

Tuscan Beef Stew

1 can condensed tomato soup
1 can condensed beef broth
1/2 C water
2 lbs stew meat
1 can Italian style chopped tomatoes
3 large carrots, cut into 1 inch pieces
1 t Italian seasoning
1/2 t garlic powder
2 cans cannellini beans

put all ingredients except beans in crockpot
cook on low 8-9 hours (or high 4-5 hours)
stir in beans and heat
add cooked rice, pasta, or wheat berries

The Soup That My Husband Loves

chop:
onions
carrots
celery
garlic
saute in about 3 T oil
add
2 cans beans, rinsed and drained
1 can tomatoes
salt and pepper to taste
1 quart water
1 bouillon cube
1-2 C wheat berries
bring to boil, simmer 1 hour

maybe add some Italian seasoning?

Friendship Soup

This is a recipe for a soup mix you can put in a jar and give as a gift. It makes four quarts so it is also a good one to give if you are bringing a family a meal double if you want a big pot's worth)

Layer in jar:

1/2 C dry split peas
1/2 C dry lentils
1/2 C uncooked long grain white rice
1/3 C beef bouillon granules (16 cubes if you are just making the soup)
1/4 C pearl barley
1/4 C dried minced onion
2 t italian seasoning
1/2 C alphabet pasta or other small pasta, put in baggie and place on top

to make soup

brown 1 pound ground beef, drain
add:
dry ingredients (except pasta)
3 quarts water
28 oz can diced tomatoes

bring to a boil, cover and simmer 45 minutes
add pasta, cover and simmer 15-20 minutes until pasta and beans are tender

Taco Soup - Sister Schetselaar's

48 oz can tomato juice
8 oz can tomato sauce
15 oz can corn

15 oz can black beans, rinsed and drained
1 1/2 pounds ground beef
taco seasoning

cook ground beef with taco seasoning, drain
add all other ingredients
simmer 1/2 hour
serve with:

chopped scallions
shredded cheese
sour cream
frito chips or tortilla chips

Barbecue

about 4 pounds beef or pork roast, simmered about 4 hours, shredded, and
1/2 C reserved broth

Sauce:
Saute:
medium onion, chopped
1/2 C chopped celery
2 T butter

Add:
reserved broth
1 1/2 T worcestershire sauce
1/2 C lemon juice
2 T vinegar
2 T brown sugar or 1 T honey
1 C ketchup
1 t salt
dash pepper
4-8 allspice, balled or tied in mesh

simmer 15 minutes
add meat and heat
* best if made day before and reheated

Tracey's Fajita Chicken

1 pound boneless, skinless chicken cut into pieces or strips
2-3 peppers, cut in thick slices
sliced onions

sauce:

2 cloves garlic, pressed
2 T lime juice
2 T olive oil

marinate chicken and veggies in sauce
stir fry

Lemon Herb Chicken

2-3 large or 6 small boneless skinless chicken breasts

marinade (cut in half for four chicken breasts)

1/4 C vegetable oil
1/4 C lemon juice
3/4 t seasoned salt
3/4 t paprika
3/4 t basil
3/4 t thyme

mix and marinate chicken for an hour or two 

grill or bake on sheet pan in 400 degree oven.

(if using small chicken breasts, bake for 10 minutes per side)

Tarragon Chicken

heat oven to 450 degrees

place skinless, boneless chicken breasts in baking pan

mix and pour over chicken:
1 T lemon juice
1 T onion flakes
3/4 t salt
1/2 t tarragon leaves crumbled
1/2 t white pepper

bake at 450 uncovered 15 minutes
cover with foil and bake at 350 until done...

Roasted Chicken

3-3 1/2 lb chicken
1 head garlic
1 lemon, cut into 1 inch pieces
small bunch fresh rosemary or thyme
2 T olive oil (or less)
kosher salt
fresh ground pepper

cut garlic in half, separate into cloves
stuff chicken cavity with garlic, lemon, and herbs
tie legs and tuck wings
coat skin with oil
sprinkle with salt and pepper
put in roasting pan in oven
roast 1.25 hours or until meat thermometer reads 160 in breast
let sit 10 minutes
carve

Easy Meatloaf

1 1/2 lb ground beef
1 envelope onion soup mix
1 C shredded italian cheese blend
2 eggs
1 1/2 C crushed saltine crackers
1/3 C water

heat oven to 400 degrees
mix all but water, then mix water
place in baking pan
bake 40 minutes

Slow Cooker Pot Roast with Veggies

beef rump roast

1/2 t salt
1/2 tsp seasoned salt
1/4 t pepper
1/4 t paprika

1 onion, cut into 8 wedges
3 carrots, peeled and cut into 1 inch chunks
4 potatoes cut into eighths
1 celery stalk, coarsely chopped

1 C beef broth
3 T corn starch
1/4 C water

place veggies in bottom of slow cooker
pour broth over veggies
rub seasonings into meat
place meat on top of veggies
cover and cook on LOW 8-9 hours
remove meat and veggies
dissolve cornstarch in water
stir into juices
cover and cook on high 15-20 minutes (might be worth pouring into a pan to cook quickly)

London Broil

Flank Steak (top round)

Marinade:

1 clove garlic, minced
1 t salt (or less)
3 T soy sauce (low sodium)
1 T ketchup
1 T oil
1/2 black pepper
1/2 t oregano

mix marinade
score meat
rub on marinade
refrigerate 5-6 hours
grill about 15 minutes, turning once

Chili Beans

2 C pinto beans uncooked pinto beans, cooked (or 2 cans, rinsed and drained)
1 lb ground beef
2 C uncooked rice, cooked
1 onion, chopped
2 cloves garlic, chopped/minced
2 T olive oil
1 T chili powder
1 t dried parsley
1 C salsa
salt
1/2 t sugar

brown onion, garlic, and ground beef in oil, sprinkling with chili powder
add salsa, parsley, salt to taste, and sugar
add beans, heat through
serve over rice

Boneless Rib Roast

Leave roast uncovered in fridge overnight
let sit on counter about 1 1/2 hours to get to room temperature
season with Kitchen Bouquet, salt, & pepper
put in a deep pan, leave uncovered
put in 500 degree oven for 5 minutes per pound
shut off heat and leave in oven for two hours
DO NOT OPEN OVEN DOOR

Marinara Sauce

cook until soft:

1 C chopped onion
2 large cloves garlic, minced
2 T cooking oil

Add:

28 oz can diced tomatoes
1/2 6 oz can tomato paste
1 t sugar
1 t oregano
1/4 t salt
dash of pepper

simmer uncovered 30 minutes

Grandma Newman's Waffles

Just in case I ever get another waffle iron

3 eggs, separated
1 1/2 C milk
1/2 C vegetable oil
1 3/4 C flour
4 t baking powder
1/2 t salt

whip egg whites
mix together all other ingredients (maybe mix dry ingredients together first)
fold in egg whites

Blueberry-Raspberry Muffins

From the One Bite Won't Kill You cookbook by Ann Hodgman

*Make half of the recipe for a dozen muffins. They are large and hardy so it will be plenty, even if you are giving them away.

2 C flour
2 t baking powder
1 t baking soda
1 t salt
4 large eggs
1 16 oz container sour cream
1 1/4 (that's 10 T) sticks unsalted butter
2 C light brown sugar packed
2 C rolled oats
1 C fresh or frozen (don't thaw) blueberries
1 C fresh or frozen (don't thaw) raspberries
sugar for topping if you are weird

Preheat oven to 375 degrees
Line 2 12 muffin tins with liners
melt butter and brown sugar, stirring to dissolve, let cool slightly
combine flour, soda, powder, and salt in a bowl
beat eggs and sour cream
beat brown sugar mixture in with egg mixture
stir in oats
fold in flour mixture
gently fold in berries

fill muffin cups 2/3 full with batter
drop generous pinch of sugar on top of each muffin
bake for 25-28 minutes until the edges are medium brown and tops are firm
cool for 5 minutes in pans then finish cooling on racks

Gingersnaps

from the I Don't Cook Cookbook

*this makes a large batch which is a pain if using a stand mixer but they are very yummy

1 1/2 C butter softened
2 C sugar
2 eggs
1/2 C molasses
2 t cinnamon
1 t ginger
1 t allspice
4 C flour
1 t baking soda
2 t baking powder
1 t salt
sugar for rolling but not really necessary

mixing order:

flour, baking soda, powder, and salt separately

cream butter and sugar
add eggs, molasses, and spices
add flour mixture slowly

roll into balls
roll in sugar if desired
bake at 350 for 10 - 12 minutes

Corn Salad

From  the I Don't Cook Cookbook

2 C fresh or frozen (cooked) or canned corn
3/4 C chopped tomatoes
1/2 C chopped green pepper
1/2 C chopped celery
1/4 C chopped scallions
1/4 C dressing (ranch is best)
chopped bacon if desired

Cilantro, Chicken, and Black Bean Salad

from the I Don't Cook Cookbook

1 can black beans, rinsed and drained
1 can corn, drained
1 red pepper, cut in thin strips or chopped or whatever
1/2 cup chopped scallions
1/4 C sliced black olives
1 1/2 C cooked chicken
4 C torn lettuce

1/3 C olive oil
2 T lime juice
2 T chopped cilantro
1 1/2 t sugar
1 clove garlic minced
1/2 t chili powder
1/4 t pepper

combine all salad ingredients but lettuce
combine all dressing ingredients
mix dressing into salad
serve salad on lettuce

Christy's Ridiculously Easy Veggie Soup

For a large pot:

2 cans diced tomatoes
2 cans black beans
1 turkey kielbasa, sliced
4 heaping cups frozen mixed veggies
4 heaping cups frozen chopped kale, spinach, or combo
generous amount of Italian seasoning
4 cups V-8 juice
4 cups veggie or chicken broth
cauliflower
zucchini

bring above to a boil, turn down and simmer, covered, for about 30 minutes

add 1 small head cauliflower, chopped

simmer 10 minutes or until cauliflower is done (cooked but not mushy)
take off of heat
add about 3 cups shredded raw zucchini

Marinades

From the free measuring cup that came with a bottle of Lea & Perrins Worcestershire sauce

Tangy Beef Marinade:

1/4 C olive oil
1/4 C red wine vinegar
1/2 C Lea & Perrins Worcestershire Sauce
fresh ground pepper

Chicken Marinade:

1/3 C olive oil
1/3 C lemon juice
1/3 C Lea & Perrins Worcestershire Sauce
1/2 t ground ginger

Vinaigrette Dressing

1/6 C Lea & Perrins Worcestershire Sauce
1/6 C vinegar
2/3 C olive oil
1 t dijon mustard
salt & pepper