Pecan Pie Bars

CRUST:
2 cups flour, all-purpose
1/2 cup granulated sugar
1/8 teaspoon salt
3/4 cup butter or margarine
FILLING:
1 cup brown sugar, packed
1 cup light corn syrup
1/2 cup butter or margarine, softened
4 eggs, slightly beaten
2 1/2 cups pecans, finely chopped
1 teaspoon vanilla

1. In a large mixing bowl stir together flour, granulated sugar and salt.  Using a pastry blender, cut in 3/4 cup of butter till the mixture resembles fine crumbs.  Press the mixture evenly into a greased 13x9x2-inch baking pan (can use glass pan).  Bake in 350 degree oven for 15 to 18 minutes or till lightly browned; set aside.

2. Combine all filling ingredients except pecans.  Mix together until well blended.  Stir in pecans.  Pour over warm crust.

3. Bake the bar cookies for 28 to 32 minutes or until the filling is set.  (Will look and set up like a pecan pie.)  Cool in the pan on a wire rack.  Cut into bars to serve.  Makes 20 to 32 bars.

Classic Spritz Cookies

INGREDIENTS:

2 sticks unsalted butter, softened

7 ounces granulated sugar (about 1 cup)

1tsp. vanilla 

1 tsp salt

1 egg

11 1/2 ounces all-purpose flour, sifted (about 2 1/4 cups)

Sanding sugar, sugar decorations, and candied fruits for decorating (optional)

DIRECTIONS:

1. Preheat the oven to 375°F. In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar, vanilla bean seeds, salt, and cardamom on high speed, stopping often to scrape down the sides, until the mixture is light and fluffy, about 7 minutes total. Add the egg and beat again, stopping often to scrape down the sides and beater, until light and fluffy, 5 to 7 minutes.

2.  Stop the mixer and add the sifted flour all at once. Mix on the lowest speed just until the flour starts to incorporate with the butter mixture, 15 to 30 seconds. Stop the mixer and finish the job by hand using a large rubber spatula or wooden spoon. Take care to only mix until the dough is homogeneous.

3.  Press the dough into the tube of the cookie press, turning the tube as you go for even distribution of dough. Screw in the desired pattern and pipe quickly onto the surface of cool, clean metal baking sheets (do not use nonstick trays, silicone liners, or parchment paper). Work quickly and rhythmically; try not to stop as you pipe out the cookies. If you are not satisfied with the shape, scrape them off the pan with an offset spatula and reload the dough.

4.  Sprinkle with decorations, if desired, and bake for 5 to 7 minutes for small cookies, 7 to 9 minutes for larger ones, turning halfway through. Spritz cookies are traditionally baked to a pale golden-blond color, but baking until a bit darker yields a crispy cookie with toffee notes. Watch the cookies carefully for browning at the edges if you are aiming to make a lighter cookie. Remove from the oven and allow them to cool on their baking sheets for 5 minutes before loosening with an offset spatula and transferring to a cooling rack. Cool completely before serving. The cookies will keep in an airtight container for up to 3 days.

Vanilla Spritz Cookies

Classic Texas Sheet Cake

   Cake:

     2 cups Gold Medal™ all-purpose flour 

     2 cups granulated sugar

   ¼ teaspoon salt

       1 cup butter

  1 cup water

  3 TBSP unsweetened baking cocoa

     ½ cup buttermilk

     1 tsp baking soda

      1 tsp vanilla

     2 eggs, slightly beaten

    Frosting:

     ½ cup butter

     3 TBSP unsweetened baking cocoa

     6 TBSP milk

      2 1/2 cups powdered sugar

      1 tsp vanilla

      1 cup chopped pecans

DIRECTIONS:

Heat oven to 325ºF. Spray 15x10x1-inch baking pan with cooking spray.

In large bowl, stir together flour, granulated sugar and salt; set aside.

In 2-quart saucepan, heat 1 cup butter, the water and 3 tablespoons baking cocoa to boiling. Remove from heat. Pour over flour mixture in bowl; stir until well mixed. Add buttermilk, baking soda, 1 teaspoon vanilla and the eggs; stir until well blended. Pour into pan, spreading evenly.

Bake 22 to 25 minutes or until toothpick inserted in center comes out clean.

Meanwhile, in another 2-quart saucepan, heat 1/2 cup butter, 3 tablespoons baking cocoa and the milk to simmering. Remove from heat. Beat in powdered sugar and 1 teaspoon vanilla with whisk until smooth. Stir in pecans.

Pour frosting over hot cake. Cool completely before cutting, about 1 hour.

Texas Sheet Cake

Original Chex™ Mix

Ingredients:

• 4 1/2 cups Corn Chex™ cereal
• 4 1/2  cups Rice Chex™ cereal
• 1 cup mixed nuts
• 1 cup bite-size pretzels
• 1 cup Goldfish Baby Cheddar Crackers (or reg. size)
• 6 tablespoons butter or margarine
• 2 tablespoons Worcestershire sauce
• 1 1/2 teaspoons seasoned salt
• 3/4 teaspoon garlic powder
• 1/2 teaspoon onion powder

Steps:

1. In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
2. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.

Oven Prep

• Pre-heat oven to 250°. Put cereal and seasoning mixture into ungreased roasting pan and bake for 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes.

Triple the recipe.  2 batches in large pan- 1 recipe in 9 x 13

Southwest Breakfast Strata

1 cup shredded colby- Jack cheese blend
4 large eggs
1 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound mild ground pork sausage (homemade)
1 small onion, chopped
1/4 green bell pepper, chopped
1 (10-ounce) cans diced tomatoes and green chiles
4 (10-inch) flour tortillas, torn into bite-size pieces

Cook sausage, onion and pepper in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink.  Drain and return to skillet.

Stir in Rotel tomatoes; reduce heat and simmer 10 minutes.

Layer half each of tortilla pieces, sausage mixture, and cheese in a lightly greased 13- x 9-inch baking dish. Repeat layers.

Whisk together eggs, milk, salt, and pepper; pour over layers in baking dish. Cover and chill up to 8 hours, if desired.  **I prefer to cook immediately.
(IMO:  Chilling makes the tortillas mushy.)

Bake, lightly covered with aluminum foil, at 350° for 30 minutes or until golden and bubbly.  *May take longer.

Myrecipes.com

Perfect Cornbread

I've tried many recipes in search of my Mom's 'from scratch' cornbread recipe that I grew up loving.  She was always able to put a little of this and that without measuring.  Years ago, I came across this recipe from Good Housekeeping magazine and I stopped looking.  Tastes just like Mom's.  I never wanted to lose the recipe so I have copies stashed in different places around the house and on my computer so I can always access it.  It's really tasty.

4 tablespoons butter or margarine
1 1/2 cups cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 3/4 cups buttermilk
2 large eggs

Preheat oven to 425 degrees.  Place butter in 10- inch cast-iron skillet or 9" by 9" metal baking pan; place in oven just until butter melts, 3 to 5 minutes.  Tilt skillet to coat.  Meanwhile, in large bowl, combine cornmeal, flour, baking powder, salt, and baking soda.  In medium bowl, with fork, beat buttermilk and eggs until blended.  Add buttermilk mixture to flour mixture.  Stir just until flour is moistened (batter will be lumpy).  Pour batter into prepared skillet.   

Bake until golden at edges and toothpick inserted in center comes out clean, about 25 minutes.  **Convection bake 425/400 degrees for 15 minutes; bake 5 minutes 400 degrees (convection off).  Serve warm.

Perfect Cornbread

Coconut Pecan Pie Bars

Crust
1/2 cup unsalted butter,  room temperature
1/3 cup firmly packed brown sugar
1 1/3 cups all-purpose flour
1/3 teaspoon salt

Filling
3 large eggs
2 cups firmly packed golden brown sugar (or less)
2 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1/3 cup all-purpose flour
1/3 teaspoon salt
2/3 cup sweetened flaked coconut
2/3 cup pecan halves


To make the crust:

  Preheat the oven to 350 F.  Grease a 8 x 8 or 11 x 7 baking pan with butter or cooking spray.

Using a mixer with a paddle attachment, beat the butter in a large bowl on medium speed about 1 minute.  Add the sugar and beat about 1 minute, until fluffy.  Add the flour and salt; mix on low speed until evenly incorporated but still crumbly.

  Press the mixture evenly over the bottom of the prepared pan.  Bake the crust for 15 to 20 minutes, until it turns golden brown.  Leave the oven at 350 F.

 
To make the filling:

  Whisk the eggs and sugar in a large bowl until blended.  Stir in butter, vanilla, flour and salt, then the coconut and pecans.

  Pour the filling over the crust, spreading evenly.

  Bake until set, 25 to 30 minutes.  Cool thoroughly; cut into 3-inch squares.


Texas Pecan Pie Bars

Roasted Pork Tenderloin

1 pork tenderloin (1 to 1 1/2 pounds)

1 to 2 tablespoons spices or seasonings (See Recipe Note)
1 teaspoon coarse kosher salt
1/2 teaspoon ground black pepper
1 teaspoon vegetable oil

10-inch or larger cast iron, or other oven-safe skillet

1. Preheat the oven and pan: Ten to 20 minutes before you plan to cook, place the skillet in the oven on a middle rack and preheat the oven to 450°F. The skillet will heat along with the oven.
2. Season the pork: Pat the pork dry and cut off any large pieces of surface fat. Mix any spices being used with the salt and pepper in a small bowl. Rub the spice mix into the surface of the pork on all sides.
3. Swirl the pan with oil: Carefully remove the hot pan from the oven using oven mitts and pour the oil in the pan. Swirl to coat the bottom.
4. Roast the pork for 10 minutes: Set the pork in the pan. (It's fine if your pork tenderloin is a little long for the pan; just bend it to fit as we did here.) Return the pan to the oven. Roast for 10 minutes.
5. Flip the pork, reduce the heat, and roast another 10 to 15 minutes: Flip the pork to the other side. Reduce the oven temperature to 400°F and continue roasting another 10 to 15 minutes. The pork is done when its internal temperature registers 140°F to 145°Fin the thickest part of the meat (20 to 25 minutes total).
6. Rest for 10 minutes before serving: Transfer the pork to a cutting board, tent with foil, and let it rest for 10 minutes before slicing. For extra-thin slices for sandwiches, cool the pork completely, then refrigerate before cutting.

Roasted Tenderloin

Squash Casserole

Ingredients:

3 pounds yellow squash, sliced

5 tablespoons butter or margarine, divided

1 small onion, chopped (about 1/2 cup)

1 cup (4 ounces) shredded sharp Cheddar cheese

2 large eggs, lightly beaten

1/4 cup mayonnaise

2 teaspoons sugar

1 teaspoon salt

20 round buttery crackers, crushed (about 3/4 cup)

Preparation:

Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.

Melt 4 tablespoons butter in skillet over medium-high heat; add onion, and sauté 5 minutes or until tender. Remove skillet from heat; stir in squash, cheese, and next 4 ingredients. Spoon mixture into a lightly greased 11- x 7-inch baking dish.

Melt remaining 1 tablespoon butter. Stir together melted butter and crushed crackers; sprinkle evenly over top of casserole.

Bake at 350° for 30 to 35 minutes or until set.

Note: To lighten, reduce butter to 3 tablespoons, using 2 tablespoons to sauté onion. Substitute 1/2 cup egg substitute for eggs and low-fat versions of mayonnaise, cheese, and crackers. Proceed as directed.

Squash Casserole

Baked Beans

4 slices bacon

1 onion, diced

2 (28 ounce) cans baked beans

3 tablespoons molasses

2 tablespoons prepared mustard

1/4 teaspoon salt

1/2 cup ketchup

3/4 cup brown sugar (1/2 cup)

1 tablespoon dry mustard (if don't have, use a little more prepared mustard)

Preheat oven to 350 degrees F (175 degrees C).

Place bacon and onions in a large, deep skillet until onions are very soft and translucent. Cook over medium high heat until evenly brown. Drain and set aside.

In a large bowl combine beans, molasses, mustard, salt, ketchup, brown sugar, dry mustard, onions and crumbed bacon. Mix well and transfer to a 2 quart casserole dish.

Bake in preheated oven, covered, for 1 hour. Uncover and bake for 1 hour more. ** 2 hours is probably too long.  Check after 1 hour.  

Inspired by:   Mom's Baked Beans II

Creamy Orange Fruit Salad

1 (3.5 ounce) package instant vanilla pudding mix

1 cups milk (can use up to 1 1/2 cups)

1/3 cup frozen orange juice concentrate, thawed

1 - 8 oz. cool whip (used about 3/4 container)

1 (20 ounce) can pineapple tidbits, drained

1 Del Monte Very Cherry Mixed Fruit, drained

1 can pears, drained and diced

1 can peaches, drained and diced

1 can Mandarin oranges

Fresh sliced strawberries, add just before serving

Slice bananas, add just before serving

Grapes, optional

Place all fruits in a colander and let drain, occasionally gently stirring to drain well.  Put colander in a large bowl and cover with saran wrap; refrigerate overnight.  The next day, put the well drained fruit in a large salad bowl. 

In a medium mixing bowl, combine pudding mix, milk, and orange juice concentrate. Beat with an electric mixer on medium speed for 2 minutes. Fold in cool whip.

Gently stir fruit and orange dressing together. Cover, and refrigerate for at least 2 hours. Optional:  add bananas, strawberries and/or grapes just before serving.  

Inspired by:  Orange Cream Fruit Salad

Oatmeal Cookies

**1 cup (110 grams) walnuts or pecans, toasted and chopped (optional) 3/4 cup (170 grams) unsalted butter, room temperature 1 cup (210 grams) light brown sugar 1 large egg 1 teaspoon pure vanilla extract 3/4 cup (95 grams) all purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 3 cups (260 grams) old-fashioned rolled oats **1 cup dried cranberries, cherries, or raisins or 1 cup white or dark chocolate chips (optional)

Preheat oven to 350 degrees F (177 degrees C) and line two baking sheets with parchment  paper. To toast nuts: Place nuts on a baking sheet and bake for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop into pieces. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until creamy  and smooth (about 2 - 3 minutes).  Add the egg and vanilla extract and beat to combine. In a separate bowl, whisk together the  flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture  and beat until incorporated.  Stir in the nuts, oats, and dried cranberries or chocolate chips.  For large cookies, use 1/4 cup of batter (I like to use an ice cream scoop) and space the  cookies about 2 inches (5 cm) apart on the baking sheet. Then wet your hand and flatten the  cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick. Bake the cookies  for about 12 - 15 minutes or until light golden brown around the edges but still soft and a little  wet in the centers. Remove from oven and let the cookies cool a few minutes on the baking  sheet before transferring them to a wire rack to cool. Makes about 20 - 24 large cookies *Use 1/2 cup pecans **Use 1/2 to 3/4 cup cranberries or raisins Oatmeal Cookies

Chocolate Chunk Oatmeal Cookies

2 cups all-purpose flour
1 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 cup brown sugar
1/2 cup granulated sugar
2 sticks unsalted butter, at room temperature
2 eggs
1 teaspoon vanilla extract
12 ounces block dark chocolate, coarsely chopped
1 cup walnuts, chopped
Large flake sea salt, for garnish

Directions

Preheat the oven to 350 degrees F.

In a small mixing bowl, combine the flour, oats, baking powder, cinnamon and kosher salt.

In large mixing bowl or the bowl of a stand mixer, combine the brown sugar, granulated sugar and butter. Using an electric beater or the paddle attachment of the stand mixer, beat together the butter and sugar until it they are light and fluffy. Add the eggs one at a time and beat them into the butter and sugar mixture. Add in the vanilla as well.

With a rubber spatula or with the stand mixer on low, gradually add the flour mixture into the butter/sugar mixture. Mix until just combined. Fold in the chocolate chunks and walnuts.

Spoon the cookie dough by 2 tablespoon-size balls onto an ungreased cookie sheet. Place the cookie dough balls 2 inches apart on the cookie sheet. Place the cookie sheet in the oven and bake for 12 to 13 minutes.

When the cookies come out of the oven IMMEDIATELY sprinkle each cookie with a few grains of sea salt. This is really important to do while the cookies are hot.

Let the cookies cool for 2 to 3 minutes and then transfer them to a cooling rack.

Chocolate Chunk Oatmeal Cookies

Candied Sweet Potatoes

1. • 3 pound large sweet potatoes, peeled and halved crosswise
   • 1 cup packed light brown sugar
   • 1/2 stick unsalted butter
   • 1/4 cup water
   • 1/4 teaspoon salt
   • 1/4 to 1/3 cup bourbon (maple syrup)
   • 1/4 tsp cinnamon

PREPARATION

1. 1. Preheat oven to 375°F.
   2. * Did not steam potatoes.                                                                                                                     Cut each potato half lengthwise into fourths. Steam potatoes on a steamer rack set over boiling water, covered, until just tender, 10 to 15 minutes, then cool, uncovered. Transfer to a buttered 3-quart shallow baking dish.
   3. Simmer brown sugar, butter, (maple syrup), water, and salt, stirring occasionally, until sugar is dissolved and syrup is thickened, about 5 minutes.  *Takes longer than 5 minutes.  Omitted:  Stir in bourbon to taste. Drizzle syrup over potatoes and bake in middle of oven, basting occasionally, until syrup is thickened, about 1 1/4 hours.

Cooks' note:

Sweet potatoes may be made 1 day ahead and chilled, covered. Reheat before serving.

Candied Sweet Potatoes

Notes:

First, I added 1/4 tsp. ground cinnamon, 1/8 tsp. ground cloves, and 1/8 tsp. ground nutmeg to the sauce, per other reviewers' recommendations. This definitely enhanced the flavor profile. Then, the day before Thanksgiving, instead of steaming, I assembled the sliced sweet potatoes and the simmered sauce in a covered casserole and baked covered for 45 minutes. Keeping the lid on had basically the same effect as steaming. I then cooled and refrigerated overnight, and on Thanksgiving day, I baked them uncovered for 45 minutes. Letting them sit overnight in the sauce allowed the potatoes to soak up all the flavors, and the uncovered baking caused the sauce to thicken, creating a very tasty dish overall. 

Grandma's Dumplings (Egg Dumplings)

1/2 cup shortening
1/2 cup boiling water
1/2 teaspoon salt
2 cups flour, additional flour needed
1 egg
1 chicken,  boiled and deboned (save broth)

Pour boiling water over shortening, add salt.  Whip until creamy.  Add egg and beat well.  Add flour.  Feel dough to make sure it is not too sticky.  When you pinch the dough, it should not stick to your fingers.

Roll out about 1/8 inch thick, give a very light dusting of flour on top and let set for 15 minutes.  **After rolling out the dough, let it sit until it starts drying out.  Will be longer than 15 minutes.

When ready to cut, sprinkle flour on the surface so it won't stick together in the pan.  Cut to size and place in a bowl that has been dusted with flour in the bottom.  When ready to cook, put in fast boiling chicken broth, reduce heat and cook for 8 to 10 minutes.

Sweet Potato Gratin

3 tablespoons butter

4 pounds sweet potatoes, peeled and cut crosswise into 1/4-in.-thick slices

3/4 cup grated parmesan cheese

2 cups heavy whipping cream

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne

1. Preheat oven to 400°. Butter a 9- by 13-in. baking dish with 1 tbsp. butter. Arrange a third of the sweet potatoes, overlapping slightly, in the dish. Sprinkle with 1/4 cup cheese. Repeat with two more layers of sweet potatoes and cheese.

2. In a small bowl, combine cream, salt, pepper, and cayenne. Pour over potatoes. Dot with the remaining 2 tbsp. butter. Cover dish with foil and bake 20 minutes. Remove foil and continue baking until sweet potatoes are tender and top is browned, 20 to 25 minutes.

Old Fashioned Fig Preserves

Grandpa's trees had so many figs this year and Pete loves fig preserves.  We went on a quest to find a good recipe, and we wound up combining several recipes.  While some recipes say to cook the figs for less than an hour, we found the figs had to cook at least two hours.  They were done when they thickened and became dark brown in color.

My Mom never water- bathed figs so we didn't either. We just filled the jars with the hot preserves and sealed them up; put them on the counter to cool and listened for them to seal.

I've always used a 1:1 ratio of figs and sugar.  However, a couple recipes use about half that amount of sugar.  I would like to try this next time.

We heated the sugar and water before adding the figs as directed in the Preserved Figs in Syrup recipe.

=========================================================

Old Fashioned Fig Preserves

Prep Time:30 Min Cook Time:3 Hr

Yields 4

Ingredients

• 4 Cups whole figs
• 2 Cups sugar
• 4 Lemon slices, seeds removed (1 slice per jar)
• 3/4 to 1 Cup water
• 1 pinch salt

Instructions

• 1
  Rinse your figs in the sink really well and then drain. Remove the stems. Leave whole or cut in half–your choice.
• 2
  In a large, heavy pot, add all the above ingredients.
• 3
  Cook on low for about three hours, stirring occasionally so mixture does not stick or burn. DO NOT LEAVE POT UNATTENDED because burning happens quickly!
• 4
  Cook until very thick.
• 5
  Ladle hot preserves into hot, sterile jars, using canning funnel and oven mitt so you do not burn your hand.
• 6
  Process in boiling water bath for 10 minutes. Preserves may be stored in fridge for up to one month without the bath.

Notes

• Yields 4 half-pint jars.

======================================================

Old Fashioned Fig Preserves

Ingredients:

5 pounds fresh figs

5 pounds sugar

1 cup water (1 to 1 1/2 cups)

Directions:

1.  Wash the figs, then trim off the stem ends.  Put the figs into a large pot and cover with the sugar.  Allow them to sit at room temperature for 3 hours or so.

2.  Heat the figs, water and the sugar, stirring constantly, over moderate heat.  Once the sugar has dissolved, increase the heat to high and bring to a hard boil.

3.  Reduce the heat to medium-low and gently boil for 40 minutes, stirring frequently.

4.  The preserves are done when the foam that has formed on the surface dissipates and the syrup coats the back of the spoon.  Ladle the figs and syrup into hot,sterilized jars, leaving 1/4 inch of headspace.  Wipe the rims of the jars clean then place sterilized lids on top and screw on the rings.

5.  Put the filled jars into a canning pot and cover with water at least 2 inches over the jar tops.  Bring to a boil and boil for 15 minutes.  Use tongs to carefully remove the jars from the water; place on a kitchen towel.  Allow the jars to cool completely before moving them.

Fig Preserves

=======================================================================

Preserved Figs in Syrup

Directions:
1.  Wash figs and trim stems.

2.  Combine water and sugar in a large saucepan and bring to a boil.

3.  Reduce heat to medium-low and add figs.  Cook until turns a dark brown and thickens.

Preserved Figs in Syrup

=======================================================================
Fig Preserves (Emeril Lagasse)

Ingredients :
1 lb figs, washed and stemmed                      5 lbs figs
1 cup sugar                                                     5 cups sugar

In a medium saucepan, mix figs and sugar together and cook on low heat, uncovered, about 30 minutes.

If processing, pour hot preserves mixture into a hot sterile 1-qt or 2 (1 pint) glass canning jars, filling jar; seal jar with lid.  Put jar in water-bath canner and cover with hot water by 1 to 2 inches.  Process, covered, 5 minutes.   Store in a cook, dark place.

*I would add some water.

Fig Preserves

======================================================================

         
5 lbs sugar = 10 cups

1 lbs sugar = 2 cups

Peanut Butter Cornflake Crunch Bars

Ingredients:

1 cup corn syrup

1 cup white sugar

1 cup peanut butter

7 - 8 cups cornflakes (without added sugar)

Directions:

Cook syrup and sugar until it comes to a boil.  Stir constantly; do not overcook.

Remove from heat; add peanut butter and stir until smooth.  Pour mixture over cornflakes in a large bowl.  Mix until cereal in thoroughly coated.

Spread into a buttered 9 x 13 buttered pan and press down lightly with buttered hands.  Cool and cut into bars.

*Pour mixture out onto waxed paper.

Peanut Butter Cornflake Crunch Bars 

Jalapeño and cheese breakfast casserole

Ingredients:
4 large eggs
1/4 cup all-purpose flour
1 1/2 teaspoon dry mustard
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup cottage cheese
1 cup shredded Monterey Jack cheese (4 ounces)
1 cup shredded sharp cheddar cheese (4 ounces)
1/4 cup unsalted butter, room temperature
1 4-oz. can chopped green chilies or
2 jalapeños, stems and seeds removed, diced
Salsa for serving

Directions:
Preheat the oven to 350 degrees. Lightly grease an 8x8 casserole dish or baking pan.

In a large bowl, beat the eggs. Stir in the flour, dry mustard, baking powder and salt. Stir in the cottage cheese, Monterey Jack cheese, cheddar cheese, butter and jalapeños, and mix until incorporated.

Pour the eggs into the casserole dish, and bake for 20-25 minutes or until the top is lightly browned and the center is firm. Serve warm with salsa.

Yield: 4-6 servings

 Egg Casserole

Bread & Butter Pickles

Ingredients

• 8 cups water
• 1/2 cup pickling salt
• 1 1/2 cups thinly vertically sliced yellow onion
• 5 lbs pickling cucumbers (thin skinned), cut into 1/4-inch thick slices
• 4 1/2 cups white vinegar
• 3 cups sugar
• 2 1/2 Tbsp mustard seeds
• 1 1/2 tsp celery seeds
• 1 1/2 tsp turmeric
• jalapeno peppers, optional

Combine water and salt in a large container and stir. Add onion and cucumber and let stand at room temperature for 3 hours. Drain brine and rinse with cold water.

Combine vinegar and remaining ingredients in a large pot. Bring to a boil. Add the cucumber mixture and bring to almost a boil. Using a slotted spoon, remove the hot cucumber mixture and divide into 6 (1-pint) hot, sterilized jars. Divide the hot vinegar mixture among the jars, filling to 1/2 inch from the top.

Remove air bubbles and wipe jar rims. Cover with metal lids and screw on bands. Process in boiling-water bath for 15 minutes. Remove jars from water bath. Cool completely, checking for a proper seal.

For best flavor, allow 2 weeks before eating. Store in a cool, dark place for up to 1 year.
 
Nutritional Information
Serves 24 ~ serving size about 1/3 cup
Per serving: 42 Calories, 0.1 g, 1 g Protein, 11 g Carbohydrate, 1 g Fiber, 0 mg Cholesterol, 0 mg Iron, 194 mg Sodium, 17 mg Calcium

Bread and Butter Pickles
Source: Cooking Light August 2014, adapted from The Foothills Cuisine of Blackberry Farm