Shrimp Spread

• 3 8oz packages of cream cheese
• 1 can tomato soup (zesty tomato soup is great if you can find it otherwise a few dashes of Tabasco, to taste, will zest it up for you)
• 3-4 cans tiny broken shrimp or 1-2 cups frozen salad shrimp thawed works as well
• 1/2 cup minced onions
• 1 teaspoon season salt
• 1 teaspoon celery salt
• 1 1/2 teaspoon Worcestershire sauce

In a medium sauce pan, with the burner set to low, melt cream cheese and tomato soup stirring until well combined and smooth - do not let this sit or it will burn. Once the consistency is smooth mix in remaining ingredients. Pour into serving container (or air tight container if making in advance) and allow to cool completely in refrigerator (This will keep up to a week).  Serve on crackers or baguettes. 

Mock Baby Ruth Bars

• 4 cups oatmeal
• 1 cup brown sugar
• 1/2 cup lite corn syrup
• 2/3 cup melted butter
• 1 6oz package chocolate chips 
• 2/3 cup crunchy peanut butter (smooth works too)

Preheat oven to 350ºF.
Mix first 4 ingredients together well. Press into a sprayed 9"x13" pan.
Bake for 10 minutes.

In the mean time Melt chocolate chips and peanut butter in small sauce pan, over low heat, stirring constantly. Pour over the top of baked oatmeal mixture.  Let cool. Cut into small squares.  These are very sweet!

Mexican Wedding Cakes

• 1 Cup Butter (no substitutes)
• 1/2 Cup Powdered Sugar
• 1/4 teaspoon Salt
• 1 teaspoon Vanilla
• 2 Cups all purpose flour
• extra powdered sugar to coat warm cookies after baking

Preheat oven to 400F.
Cream butter. Add powdered sugar gradually to butter. Blend in salt and vanilla. Slowly add flour blend until incorporated. Chill in refrigerator for 1 hour.  Roll into 1" balls (about 1 teaspoon dough). Form crescents from balls if you wish.  Bake on parchment lined pan for about 10 minutes or until the bottom edge just turns golden brown. Remove from baking sheet. Cool 10 minutes. Roll in powdered sugar.

Chicken Cordon Bleu Casserole

3-4 boneless, skinless chicken breasts cooked (I like them poached)
1/4 pound cooked ham cut into bite sized pieces
6-8 slices baby swiss cheese
1 can cream of chicken herb soup
1 cup panko or shredded stuffing
6 Tablespoons butter
1/4 teaspoon season salt
1 teaspoon dry parsley flakes


Preheat oven to 350º F

Spray an oval casserole dish (or 9x13 pan) with cooking spray. Cut cooked chicken breasts into bite sized pieces and place in bottom of dish. Cut ham into bite sized pieces tossing them on top of the chicken in the same dish.  Top chicken and ham completely with cheese slices.  Spoon soup over the top of everything spreading it to the edges.  Melt butter in microwave toss panko crumbs and seasonings together until well coated with butter. Sprinkle topping over casserole.  Bake 45 minutes at 350º F.  Remove and let cool 10 - 15 minutes.  Serve

Pure Vanilla Extract - Home Made

1 sterilized pint jar cap and cover.
6-10 good quality vanilla beans (I use 6 Penzeys  Madagascar Vanilla Beans)
1 pint cheap vodka * 80 proof or less

Chop vanilla beans into 1" pieces. Place in sterilized pint sized jar. Fill with vodka. Cover and store in cool dark place. Shake daily for 8 weeks. After 2 months but before 3 months time strain liquid through cheese cloth to remove the vanilla beans themselves. Store at room temperature in a dark cupboard.

*You can also use Bourbon, Rum or Brandy in place of Vodka

Don't toss the beans! Those Vanilla beans can still be put to good use. Let them dry and mix them with a cup or 5 of sugar to make vanilla sugar. The longer it sits the better it tastes.

Depression Cake (No Egg or Dairy) & Butter Cream Frosting

• 1 1/2 cup all purpose flour
• 3 tablespoons unsweetened cocoa
• 1 cup white sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon white vinegar
• 1 teaspoons pure vanilla extract
• 5 tablespoons vegetable oil (coconut oil works just as well)
• 1 cup water

Preheat oven to 350º F

Spray and flour a square baking pan.

Mix dry ingredients in a medium sized bowl. Make 3 depressions in dry ingredients. Pour vinegar into one depression, vanilla into another and the oil in the third. Pour water over entire mix. Whisk until smooth. Pour into pan.

Bake in middle rack of oven for approximately 35 minutes. Check with toothpick making sure it comes out clean after inserting into center of cake. Be sure not to over bake this cake.

A sprinkling of powdered sugar is enough to top this cake but if you like frosting (like we do) and don't mind the dairy, we top it with butter cream seen below.

Double recipe for a 9x13 inch cake pan. Bake cake at 35 - 40 minutes.

Butter Cream Frosting
This makes enough to cover a 9x3 pan. Half the recipe for a square cake.

• 2 1/2 - 3 cups powdered sugar
• 1 cup softened at room temperature butter
• 1 teaspoon pure vanilla extract
• 1-3 Tablespoons milk (almond milk works great)

Using a mixer with the whisk attachment whisk butter and powdered sugar until well blended. Increase speed to medium and whisk for another 3 minutes. Add the teaspoon of vanilla and whisk for another minute. Add milk while continuing to whisk until it becomes your desired consistency for spreading.

Homemade Dry Laundry Detergent (Safe for use in HE washers)

3 bars Felz Naptha Soap (approximately 16 oz total)
1 Box Arm & Hammer Washing Soda (55 oz.)
1 Box 20 Mule Team Borax (4lbs 12 oz.)
1 Tub Oxi Clean (3 lbs) -optional
1 Box Arm & Hammer Baking Soda (4 lbs) - optional
1 Container Purex Crystals (28 oz.) or approximately 8 - 1o drops essential oils - optional


I use my food processor to make the Felz Naptha into a powder. first putting it through the slicer then pulsing it until it's fine. If you don't get it fine it won't mix in very evenly. After that I dump into a 2 gallon container and stir until well mixed. Make sure not to breath in the Borax dust when you pour that into the container or stir it up.  Once mixed well I dump it into a covered 1 gallon container.


I use a very small amount of soap. About 2oz for each average sized load. If they are really dirty I use another 2 oz.

Optional Ingredients:

The Oxi is to help get really dirty clothes a bit cleaner. I use this mostly because I have dirty men in the house. I did find that home made detergent did not do as well as commercial cleaners at getting stains out. The Oxi helped with that but I still find I also need to spot treat stubborn stains accordingly.

If you prefer a scent use the Purex Crystals or Essential Oils.  I have not done this but I did have Lavender scented Felz Naptha. I do hang outside three seasons so the clothes get that smell. I suspect it's much like using that scent free detergent. I admit I did miss the smell that came from commercial detergents. It took a while but I've mostly gotten used to it. I cannot speak as to which would be less expensive, the essential oils or the Purex Crystals but if you're about environmental causes like I am, I'd probably go with the essential oils regardless of cost.

Of course the additional ingredients will add to the over all cost and then you'd have to recalculate to see if it was worth it for yourself.

Caramel Puff Corn

• 1 8 ounce bag Puff Corn
• 1 cup peanuts - or other nuts (optional)
• 1 cup butter (do not substitute)
• 1 cup brown sugar
• 1/2 cup light corn syrup
• 1 teaspoon baking soda

Spray roaster pan lightly with cooking spray. This is not a necessary step but I find it makes mixing and clean up easier.  (I use aluminum disposable - it washes up great soaked in warm water and soap. It can be reused over and over again).
Place puff corn in large roaster pan
In 2 quart sauce pan bring the butter, sugar and corn syrup to a boil. Cook this for 2 minutes.
While still on the flame add 1 teaspoon baking soda. Mix well and remove from heat.
Pour over puff corn in roaster. Mix until most of the corn is coated.
Bake at 250ºF for 45 minutes stirring every 15 minutes to distribute the caramel.
Remove from oven and spread out on wax or parchment paper in a single layer to cool completely. _
Break apart and serve or store in 2 gallon sized plastic bags. If you do not let it cool completely before putting it into bags it will get soggy.

Chocolate Zucchini Nut Bread

• 2 Cups Flour
• 1 Teaspoon Baking Soda
• 1 Teaspoon Salt
• 1 Teaspoon Ground Cinnamon
• 3 Eggs
• 2 Cups Granulated Sugar
• 1 Cup Cooking oil (or reduce by 1/2 and use 1/2 unsweetened apple sauce)
• 1 Teaspoon Vanilla
• 2 ounces melted unsweetened chocolate (to make life easy I use the prepackaged Nestles brand)
• 2 Cups Grated Zucchini
• 1/2 Cup Mini Chocolate Chips (optional)
• 1 cup chopped walnuts or other nuts (optional)

Preheat oven to 350º F . 
Prepare loaf pans with baking spray or oil and flour.
In a medium bowl combine flour, baking soda, salt and cinnamon.
In a large bowl Beat eggs until light, gradually add sugar, oil and vanilla.
Stir in melted chocolate and zucchini.
Gradually add dry ingredients stirring well after each addition until just blended.
Stir in nuts and chocolate chips.
Divide batter between two greased and floured  9x5 loaf pans.
Bake at 350º for 1 hour - 1 hour 15 minutes. Check for toothpick to come out clean.  
Makes 2 loaves.

Popcorn Salad

Salad Ingredients:

• 1 bag of Old Dutch White Gourmet Popcorn (This brand works best)
• 2 bunches of green onions, chopped
• 2 cups of celery, chopped (about 4 stalks)
• 2 cans of sliced water chestnuts, chopped
• 2 pounds cooked bacon, crumbled
• 2 cups of shredded Cheddar Cheese

Dressing:

• 2 cups mayonnaise
• 2/3 cup sugar
• 2 tablespoons vinegar

Mix mayonnaise, sugar and vinegar. Set aside.
In a very large bowl mix salad ingredients.  Right before serving fold in dressing mixture.

Baked Sesame Chicken

Chicken:

• 3 - 4 chicken breasts (cut into bite sized pieces)
• salt & pepper
• 1/2 to 3/4 cup corn starch
• 2 eggs
• 1/4 cup cooking oil (I use coconut)

Sauce:

• 3/4 cup honey
• 3/4 cup soy sauce
• 1/2 cup ketchup
• 1/2 cup brown sugar 
• 1/2 cup rice vinegar
• 1 t sesame oil
• 1 t minced garlic (or two minced cloves)
• 1 Tablespoon cornstarch
• Sesame seeds for garnish

Method:
Cut chicken into bite sized pieces and season with salt and pepper. Break eggs into a bowl and beat until lemon yellow in color. Place corn starch in a gallon sized freezer bag with chicken pieces and shake until well coated.  Dip each piece in egg and set aside on a plate.  Over medium high heat oil in large skillet. Cook chicken until browned. Place in 9x13 greased baking dish.

In separate bowl combine honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil, minced garlic and 1 tablespoon cornstarch. Pour over chicken and bake at 325ºF for  45 - 55 minutes. Stir chicken every 15-20 minutes to coat them all in the sauce. Sprinkle with sesame seeds. Serve over rice.

Honey Glazed Chicken and Bacon Bites

• 1 pound boneless skinless chicken breasts (or chicken tenders)
• 20 thing bacon slices (I used center cut)
• 4 1/2 tablespoons honey
• 3 teaspoons course mustard
• 1 teaspoon lemon juice
• Salt if needed

Place bacon on foil covered baking sheet without overlapping pieces. Place on middle rack of oven and set temperature to 400ºF.  Bake 10 minutes while oven preheats. (I found this step helps the bacon to crisp up more than it would otherwise.) Remove from oven, remove bacon strips to drain on paper towels. Turn up oven temperature to 425ºF to bake chicken.

While bacon is cooking whisk together honey, mustard and lemon juice in a small bowl. Prepare the chicken.

Cover baking sheet with parchment paper or sprayed foil to prevent sauce from burning an sticking to your baking sheet.  Prepare your chicken. If you like things a little more salty this is where you salt and pepper your chicken. If you are using chicken breasts cut into strips about 1" thick and wrap each one with one slice of the precooked bacon. If you have chicken tenders already cut into strips, wrap each in a slice of bacon. Place them on prepared baking sheet.

Using half the honey marinade mixture, brush over each wrapped chicken tender. Place in oven and bake for 10 - 13 minutes. Remove from oven turning each tender over. Brush the turned side with the remaining marinade.  Bake an additional 10 minutes. Remove tenders to plate and serve.

This is an easy recipe to double or quadruple for a large party platter. It's also an easy dish to prepare in advance, stopping after pre-baking the chicken or after wrapping the chicken in bacon. I don't have trouble with the bacon staying wrapped but if you do, you can always secure it with toothpicks.

Blueberry Baked French Toast w/ Blueberry Sauce

• 1 stick butter melted
• 1 cup brown sugar (loose, not packed)
• 2 Tablespoons real maple syrup
• 1 loaf rustic french bread cut into 1" cubes
• 8-10 eggs
• 1 1/2 cup cream (or milk)
• 1 tablespoon cinnamon
• 1 cup blueberries (fresh or frozen)

Spray 9"x 13" pan. Pour melted butter into bottom of pan. Sprinkle brown sugar into butter. Drizzle in maple syrup. Mix in pan then spread it around bottom evenly. Place cubed bread over brown sugar mixture. Sprinkle with blueberries.  Whisk together eggs, milk and cinnamon until frothy. Pour over bread. Cover with plastic wrap and refrigerate overnight.

Remove from refrigerator let sit for 20 minutes. Press bread down into egg mixture. Remove plastic wrap. Preheat oven to 350ºF. Cover pan loosely with foil to prevent top from burning. Bake for approximately 30 minutes. Remove foil cover. Bake another 15 - 20 minutes uncovered.

In the mean time mix up blueberry sauce.


Blueberry Sauce

• 1 cup water
• 1 cup sugar
• 2 Tablespoons Corn starch
• 1 - 2 cups blueberries (fresh or frozen)

 In small bowl mix sugar with corn starch. Add with water to small saucepan. At medium heat ring to boil stirring constantly. Boil for approximately 2 minutes continue stirring constantly until thickened. Add blueberries. Return to boil. Lower heat to simmer. Stirring occasionally cook until most of the blueberries have popped and the sauce is a rich blue color. Approximately 10 minutes for unfrozen berries. A bit longer if berries are frozen.  Remove from heat.

The casserole is done when the center is firm. Remove from oven. Serve hot topped with sauce and/or syrup or powdered sugar. I've seen similar recipes that include 8oz of cream cheese. This is cubed and tossed in with the bread. I have not tried it, just not a fan of stuffed french toast so I didn't think I'd like it, but feel free to give it a shot and let me know how it is.