Wassail

 5 quarts water

3 cups sugar

3 sticks cinnamon (1/2 tea. ground cinnamon)

1 tea. whole cloves

Boil 5 minutes.

Pull out cloves and cinnamon sticks and add:

1 big can dole pineapple juice

12 ounce can lemonade concentrate

12 ounce can orange juice concentrate

 

Keep pot full and simmering.

Half of this recipe makes enough to fill a large crockpot.

Homemade Canned Spaghetti Sauce

Homemade Canned Spaghetti Sauce is FAR better than anything you can find in a store. You'll love the rich, savory flavor. The best way to use fresh garden tomatoes!

https://www.favfamilyrecipes.com/canned-spaghetti-sauce/

Ingredients (with Amazon Links)

• 25 Lbs. tomatoes
• 5 onions
• 4 large red bell peppers
• 1 large green bell pepper
• 4 (6oz) cans tomato paste
• 1/4 c. soy sauce I know it sounds weird, just trust me
• 3 Tbsp. Worcestershire sauce
• 2/3 c. packed brown sugar
• 1/4 c. salt
• 10 cloves garlic chopped or minced
• 3 Tbsp. dried oregano
• 3 Tbsp. dried basil
• 2 tsp. red pepper flakes
• 2 bay leaves
• 1 1/4 c. Lemon juice for jars

Instructions

1. Fill a large pot or Dutch oven half-way with water, bring to a boil. Using a slotted spoon, add tomatoes one at a time until you can't fit any more (about 8-10 tomatoes). Boil for 1-2 minutes. Remove tomatoes one at a time with slotted spoon and plunge in an icewater bath. Peel and quarter tomatoes.
2. In a food processor, cover and process green peppers and onions in batches until finely chopped (if you want to add extra flavor, saute the peppers and onions in a little oil and a pinch of salt before processing).
3. In a large stockpot, combine the tomatoes (do not discard excess juices from the tomatoes), onion/pepper mixture, tomato paste, soy sauce, Worcestershire sauce, brown sugar, salt, garlic, oregano, basil, pepper flakes, and bay leaves. If you want to make your sauce thick and smooth, use an immersion blender to blend the tomatoes until smooth with no large chunks (you can also blend it in batches in a blender). Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 hours, stirring every 15 minutes or so (tomatoes burn easily so keep an eye on it). Discard bay leaves.
4. Add 2 tablespoons lemon juice 9 or 10 hot 1-quart. jars (depending on how much you have). Ladle hot mixture into jars, leaving 1/2-in. headspace at the top. Remove air bubbles; wipe rims and adjust lids. Process for 40 minutes in a boiling-water canner.
5. **NOTE***The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.

Lemon Bars

Perfect Lemon Bars

YIELD: MAKES 9X13-INCH PAN OF BARS

INGREDIENTS

For the Crust:
• 1 3/4 cups all-purpose flour
• 2/3 cup powdered sugar, plus extra to sprinkle on bars
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 12 tablespoons butter (1 1/2 sticks), at cool room temperature, cut into 1-inch pieces
For the Filling:
• 4 large eggs
• 1 1/3 cups granulated sugar
• 3 tablespoons all-purpose flour
• 2 teaspoons grated lemon zest, from 2 large lemons
• 2/3 cup freshly squeezed lemon juice, from 3 to 4 large lemons
• 1/3 cup milk
• Pinch of salt (about 1/8 teaspoon)

Directions

1. Place an oven rack in the middle position and preheat the oven to 350 degrees F. Line a 9X13-inch baking pan with foil or parchment paper and lightly grease the foil/parchment.
2. Stir together the flour, powdered sugar, cornstarch, and salt (this can be done in a food processor or in a large bowl by hand). Add the pieces of butter and cut the butter into the dry ingredients using a pastry blender, two knives or your fingers (taking care not to melt the butter too much - you might try freezing the butter and grating it into the dry ingredients on the large holes of a box grater) or process in the food processor for 8 to 10 seconds and then as needed until the mixture resembles coarse meal. Sprinkle the mixture into the prepared pan and press into an even layer on the bottom and about 1/2-inch up the sides of the pan. Refrigerate for 15-30 minutes. Bake until golden brown, about 20 minutes.
3. For the filling, whisk together the eggs, sugar, salt, and flour in a medium bowl and then stir in the lemon zest, juice and milk to combine.
4. Pour the filling onto the warm crust (it's important that the crust is still warm!) and reduce the oven temperature to 325 degrees. Bake for about 18-20 minutes until the filling feels slightly firm to the touch. Cool the bars to room temperature, sprinkle with additional powdered sugar and cut into bars. 

Recipe Source: Mel's Kitchen-adapted slightly from Cook’s Illustrated (used salted butter instead of unsalted, lowfat milk instead of whole milk, and a few other very minor changes) in combination with my mom’s 40-year old recipe

One Pot Spaghetti

Super easy and delicious.  Family favorite. From Plain Chicken

12 oz thin spaghetti

1 lb itallian sausage (or hamburger if its what you have)

1 28 oz can crushed tomatoes

3 garlic cloves, crushed

1 Tbsp dried minced onion flakes

1 Tbsp dried basil

1 Tbsp sugar

32 oz chicken broth

1/2 cup heavy cream

In a Dutch oven, cook itallian sausage until no longer pink. Drain fat. Add remaining ingredients. Bring to a boil and reduce heat.  Simmer for 15-20 minutes. Start watching the pasta at about 15 minutes.  

Chic-fil-a Sauce

girlplusfood.net

Ingredients:

3/4 cup mayonnaise

2 tsp KC Masterpiece Hickory Brown Sugar Barbecue Sauce

2 tsp yellow mustard

2 T sugar

Directions:  

Mix all ingredients until combined and smooth.  Let sit 5 minutes for the sugar to dissolve and mix again.  Serve. 

White Chicken and Artichoke Lasagne

From Tasty Tidbits

Ingredients
2 cups shredded cooked chicken breasts
1 can (14 oz) artichoke hearts, drained chopped
1 pkg (8 oz) Shredded Mozzarella Cheese, divided
1/2 cup grated parmesan cheese
1/2 cup chopped drained oil packed sun-dried tomatoes (or just tomatoes)
2 pkg (8 oz each) cream cheese, softened
1 cup milk
1.2 tsp garlic powder
1/4 cup tightly packed fresh basil, chopped,divided
12 lasagna noodles, cooked




Directions
Heat oven to 350
Combine chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cram cheese, milk and garlic powder with  mixer until well blended; stir in 2 Tpsp basil.  Mix half with the chicken mixture
Spread half the remaining cream cheese mixture onto bottom of 13x9 inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture.  Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.
Bake 25 min or until heated through. Sprinkle with remaining basil. Let stand 5 min before cutting to serve

Wingers sticky fingers

6 sisters

Ingredients

• 1 package frozen breaded chicken strips
• 6 tablespoons Frank's Hot Sauce
• 4 tablespoons water
• 1 1/2 cups brown sugar

Instructions

1. Prepare the chicken strips as directed on the back of the package.
2. Heat hot sauce, water and brown sugar in a saucepan over medium heat, until sugar is dissolved.
3. Pour sauce over chicken, and enjoy!
4. Serve with celery and ranch dressing for dipping.

Lemon Cookies

from lds living Lauren Brennen

Makes 2-3 dozen

Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

Carmel Sauce

Close rival to Leatherby's

Ingredients:
1 ½ cups packed brown sugar
¾ cup light corn syrup
2/3 cup heavy cream
¼ cup quality real butter

Directions:

Mix all ingredients in a saucepan. Bring to a boil over medium heat. Boil 2-3 minutes, stirring constantly. Cool. Makes about 1 ½ pints.

Snickerdoodles

from mynameissnickerdoodle.com

Cookies 
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups granulated sugar
2 large eggs
2 tsp cream of tartar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 3/4 cups all purpose flour

Sugar Sprinkle
1/2 cup granulated sugar
3/4 tsp cinnamon

Preheat oven to 350 degrees.  In a small bowl, mix together Sugar Sprinkle mixture.  Set aside.  In a large mixing bowl, cream together butter, shortening and sugar for 2 minutes.  Add in eggs and mix until well combined.  Blend in cream of tartar, baking powder, baking soda, salt, and flour just until incorporated.  Take 2 TBSP of dough and roll it into a ball.  (I use a 2 TBSP cookie scoop for ease).  Roll each ball in the sugar sprinkle and place 12 on a cookie sheet.  Lightly press down on each cookie with the flat bottom of a cup or your hand.  Bake for 7-9 minutes.

Old Time Beef Stew

2 lbs beef chunks
1 t Worcestershire sauce
1 clove garlic
1 medium onion, chopped
1 or 2 bay leaves
1 T salt
1 t sugar
1/2 t pepper
1/2 t paprika
Dash ground allspice
6 carrots, pared and sliced (or quartered)
4 bottles, pared and cubed

In Dutch oven, thoroughly brown meat in 2 tablespoons hot shortening, turning often.  Add 2 cups hot water an next 9 ingredients. Cover; simmer for  1/2 hours, stirring occasionally to keep from sticking. Remove bay leaves and garlic.  Add Vegetables. Cover and cook 30 to 45 min, or till vegetables are tender.

To thicken (I don't generally do this but I have and it makes a true stew):
Skim most of fat from liquid.  Measure 1/3/4 cups liquid.  combine 1/4 cup water and 2 T all purpose flour until smooth.  Stir slowly into hot liquid.  Cook and stir until bubbly. Combine with vegetables.

Pressure cooker directions:
In pressure cooker, thoroughly brown meat in 2 tablespoons hot shortening, turning often.  Add 4 cups hot water an next 9 ingredients. Pressure cook for 35 minutes, then quick release. Remove bay leaves and garlic.  Add Vegetables. Close and pressure cook 30 min. Quick release and thicken or serve.

White Chili

Got this from my friend Evelyn - it's fantastic!

1 chicken breast
1 can chicken broth
1 med onion
2 garlic cloves
2 15oz cans white beans
2 4oz cans chopped green chilis
1 Tbsp chopped jalapeno
1 tsp salt
1 tsp ground cumin
1tsp pepper
1/4 tsp cayenne pepper (I have never used this)
1 cup sour cream
1/2 cup whipping cream

Cook chicken breast in broth, shred chicken. In a large pot, strain chicken broth, add onion, garlic, beans, chills, spices.  Bring to a boil, reduce heat, simmer uncovered 30 min, remove from heat, stir in sour cream and whipping cream and eat.

Cowboy Chow

Quick, easy and DELICIOUS.

Ingredients:
2lbs chicken (does not need to be exact)
1 cup salsa
1 cup bbq sauce
1 can corn
1 can black beans
1 can kidney beans

Directions:
Using a crock pot, place the chicken on the bottom, then layer on the beans and sauces. Choose a time setting depending on when you need it to be done. after it is cooked remove the lid and shred the chicken

Serve over Fritos and top with shredded cheese and a dollop of sour cream!

Soft Ginger Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt

• 3/4 cup margarine, softened
• 1 cup white sugar
• 1 egg
• 1 tablespoon water
• 1/4 cup molasses
• 2 tablespoons white sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Chicken Curry

Ingredients: 

1 Tbs of canola oil

1 inch piece of cinnamon

10-20 curry leaves (2 bay leaves)

3-4 cloves

3-4 pods of green cardamom (1/2 tsp = 3 pods)

1 onion chopped

1 Serrano or jalapeno chilies sliced (seed if you want it not so spicy)

2 inches of ginger grated

3-4 garlic cloves grated 

1lb of ground chicken (of course you can substitute any ground meat here)

Salt and pepper to taste

1 Tbs of curry powder (I used American curry powder by McCormick)

1/2 tsp of turmeric

1 small can of tomato sauce, crushed tomato or diced tomato

1 tsp of vinegar

1 cup of water

 1 cup of coconut milk (or half a can)

Squeeze of lime juice (optional)

Directions:

In a large skillet or pan heat your canola oil on med-high heat.  Add your cinnamon stick, curry leaves, cloves and cardamom and saute for about 30-45 seconds.

Add your onions and green chilies and saute for another minute.

Add your garlic and ginger and saute for another minute.

Add your ground chicken.

Now add your ground spices, salt and pepper.  Saute for another 2 minutes.

Next add your tomato (I recommend crushed tomato because it has both the pieces and the sauce).  Also add your tsp of vinegar.

Finally add 1/2 to 1 cup of water (depending on how much gravy you want in the dish).  Simmer for 5 minutes.

Add your coconut milk and simmer for another 2-3 minutes.   Taste for salt and seasoning here.  Your dish is done; you can turn off the stove.  After I turn off the stove, I like to add a squeeze of fresh lime juice. (about 1-2 tsps.) and stir it in for a fresh taste and kick.  This step is optional.   

Peanut Butter Sheet Cake

One of our family's favorites!

Ingredients

Cake:
• 1/4 cup creamy peanut butter
• 1 cup water
• 1/2 cup butter
• 1 cup sugar
• 1 cup brown sugar
• 2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla
Frosting:
• 3/4 cup butter
• 6 Tablespoon buttermilk
• 1/2 cup peanut butter
• 3 1/2 cups powdered sugar
• 1 Tablespoon vanilla

Instructions

1. Preheat oven to 375 degrees.
2. For the cake: In a medium pot add the peanut butter, water, and butter and bring to a boil. Remove from heat.
3. In a separate bowl, mix together the sugar, brown sugar, flour, salt, and baking soda with a fork. Add to the peanut butter mixture.
4. Add the eggs, buttermilk, and vanilla to the bowl and mix well.
5. Stir well and pour into greased or parchment lined cookie sheet pan with a little edge (12X17 jellyroll pan). Bake for 15 minutes at 375 degrees.
6. For the Frosting: In a small pot bring the butter, buttermilk, and peanut butter to a boil. Remove pan from the heat and add the powdered sugar and vanilla. Pour frosting over the warm cake.