French Onion Soup

1 lb onions sliced (about 5 med onions)
2 T. oil Cook for 15 minutes, add salt, pepper and 1 T. brown sugar. This has a tendency to burn So keep an eye on it and add a little water. Cook for additional 35 minutes until onions caramelize. Then add one or two cans of beef broth. Heat and serve with a slice of bread, cheese on top ( I used provolone) and put in microwave to melt cheese.
I got this recipe from a diabetic cookbook.

 from Sharon

Crock Pot Fajitas

Since I had today off, I decided to try a recipe for Crock Pot Fajitas.  It was AMAZING so I thought I would share.

1 lb Boneless Skinless Chicken Breast

1 can Diced Tomatoes (with jalapenos if you like) drained

2 Bell Peppers - Julienne (I used red)

3 Medium Onions - Julienne

2 packets Taco Seasoning (use one in the beginning and one at the end)

Mix the Taco Seasoning packet according to the directions on the package.

Add chicken and veggies to crock pot, pour seasoning mix over it and cook on high for 5-6 hours.  Remove cooked chicken and shred.  Place back into crock pot, mix and add second packet to taste.

Serve with tortillas and desired toppings.  

Enjoy!

Heather Shockey

Cream of Mushroom Soup

 Richard created this amazing Cream of mushroom soup!

2- Large jars of sliced mushrooms, Not the stems and pieces but the sliced ones

1-can beef broth 16 oz

1-Can vegetable broth, 16 oz

¼ cup flour

½ cup cream (increases richness)

½ cup sour cream (gives nice texture and smooth taste)

2 Tbsp butter

2 Tbsp olive oil

1 tsp dill weed

¼ cup water

1-Medium onion diced thinly

1-Tbsp minced garlic

Salt and pepper to taste

1-beef bouillon cube (adds flavor like it has cooked for many hours)

In large skillet put in butter and oil and cook onion and garlic until transparent. Do not overcook.

Add the dill weed and mushrooms and cook three minutes.

Add the beef broth, vegetable broth and bouillon cube and bring to low boil.

Mix flour and cold water together, making sure all the lumps are out and slowly stir into the low boiling mixture.  Add cream and sour cream whisking in until smooth. Continue cooking until the desired thickness is reached.  Season with salt and pepper to taste.

While you could use an immersion blender on the mixture you miss out on the large slices of mushroom and the little bits of onion and garlic that give added texture to the taste.

Cookie Ingredient Form

We created this cookie ingredient form a few years ago to help us tally the ingredients needed for our annual Christmas Cookie Bake-a-thon. You can download this form and change the types of cookies you want to make in the left column before you print your own copy. After printing, just fill in the recipe measurements. Add each column to calculate the total amount of ingredients needed. check out this Measurement & Conversion Chart

Check back after Christmas. I will remake this chart on an excel spreadsheet so the columns will total automatically.


Check out these recipes!
Oatmeal Coconut Cookies
Spritz
Russian Teacakes
Rugelach
Toffy
Fantasy Fudge
Coconut Dream Bars
Pecan Pie Bars

Christmas Cutouts

1 cup margarine 1 tsp vanilla               1-1/2 cup sugar 3 eggs 3-1/2 cup flour 2 tsp cream of tarter 1 tsp baking soda 1/2 tsp salt

Cream margarine and vanilla with mixer. Beat in sugar till light and fluffy. Add eggs one at a time beat continuously.  Sift flour, baking soda, salt, and cream of tarter together.
  Add dry ingredients gradually, mix well.  Wrap dough in plastic or wax paper and chill 3-4 hours.  On floured surface roll dough to 1/8 inch thick, cut shapes.  Bake on ungreased cookie sheet  at 375 for 6-8 minutes.  Cool slightly before removing from cookie sheet.

Cookie Icing
2 cups powdered sugar

2 TBSP milk

1 TBSP Karo

Food coloring

Mix well. Add enough milk to make spreadable, a little runny. Divide into bowls, add coloring. Apply with small knife or place in small squeeze bottles with fine tips.  To layer icing when decorating, allow first layer to set (dry) before adding next color.

We usually double this recipe and make a couple batches!

Submitted by Christie Hickman

Fresh Frozen Corn

1999, Tommy & Katie shuck corn

One of the earliest memories I have of Grandpa Ray is when he tried to see how long it would take me to realize that the bowl of corn had passed around our table for the second time. Recently I asked my father if he knew when our family started preparing corn and freezing it for the winter in this manner.
I'm not sure I got an answer but it was a way of preserving the very end of summer corn without canning it.
So, every year in my home we carry on the tradition. It's always so busy around the time school begins but we make it a point to try out the corn from various farms. When we find the best tasting then we purchase anywhere from 7 to 10 dozen.

1. You shuck the corn and rinse off the silk.

2. Bring a large pot of water to a boil. You only need a few inches of water because the corn on top can be steamed. I cook about a dozen at a time.  Cover and bring it to a boil. Set the timer for 10 - 12 minutes. Remove the corn with long tongs and place on a large tray. Take the tray to the sink that has been cleaned, sanitized and filled with cold water and ice. Quickly immerse the corn in cold water for a couple minutes. Place corn back on tray.



3. Using a 9 x 13 cake pan, cut the corn from the cob with a sharp knife. Then scrape the cob with a butter knife to get the remaining corn. We picked up a Corn scrapper at an Amish store that saves a lot of time.














4. Measure 2 cups of corn per freezer bag. Push the air out before closing. Use permanent marker to date the bags before freezing.
















5. To prepare, thaw bag of corn.













6. Cook in skillet with a tablespoon of butter until all liquid has evaporated. Salt and pepper to taste.

Candied Yams

In the past our family poured the canned yams and liquid into a skillet, added some brown sugar then let it boil down. I think the purpose of simmering so long was to create a thick, syrupy sauce. But what we would end up with was mushy yams and runny sauce.
Last Thanksgiving (2010) I got a bright idea for the sweet potatoes. I thought about the sauce we make for sticky popcorn and decided to work with those ingredients plus corn starch for thickening.

1 large can sweet yams
1 tbsp cornstarch
1/4 cup light corn syrup
1/4 cup brown sugar
2 tbsp butter

Drain and reserve yams juice from can. Add water until you have 1 cup of liquid. Add 1 Tbsp corn starch and stir until dissolved. In a skillet add butter and liquid, stir constantly over medium heat until thickened. Add corn syrup and brown sugar. Boil for 1 minute. Place canned yams in syrup and simmer for 5 - 10 minutes until yams are hot in center. This dish will truly become a family favorite. Enjoy!