Karen Buckley's $50 Winner Cranberry Date Bars

 Boy, do I have some very talented bakers and cooks in my friend group. Who share their food, treats...and the recipes to make them myself. Though I don't know if I can recreate this as well as Karen. The recipe is dated 1987. Karen didn't win $50...but these definitely deserve a blue ribbon! Thanks, Karen!!

Cranberry Date Bars

1 12 ounce package of cranberries

1 8 ounce package of chopped and pitted dates

1 teaspoon vanilla

***

2 cups all purpose flour

2 cups rolled oats

1 1/2 cups packed brown sugar

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup of margarine or butte, melted

1 recipe Orange Glaze

For filing, in a medium saucepan combine cranberries and dates. Cook, covered, over low heat for 10-15 minutes or until cranberries pop, stirring frequently. Stir in Vanilla. Set aside.

In a large mixing bowl, stir together flour, oats, brown sugar, baking soda and salt. Stir in margarine or butter until well blended. Pat half of the oat mixture in the 9x13. Bake at 350 degrees for 8 minutes. Carefully spread filling over baked oat mixture. Sprinkle remaining oat mixture on top. Bake for 20-22 minutes or until golden. Cool on a wire rack. Drizzle with Orange Glaze and cut into bars. Makes 32 bars.

Orange Glaze:

In a medium mixing bow, stir together 2 cups sifted powdered sugar, 1/2 teaspoon vanilla and enough orange juice (2-3 tablespoons) to make a drizzling consistency.  (3/4 cup).

POPPY SEED CHICKEN CASSEROLE

This was made for Dawn 2 weeks ago by her friend Karen. It was delicious that we both decided we needed the recipe chicken breasts cooked and cubed or shredded (KAREN USED A ROTISSERIE CHICKEN AND DID SHRED IT to be 3 cups) 1 Can cream of chicken soup 1 can cream of celery soup 1 cup sour cream 2 cups cooked instant rice 1 sleeve Ritz Crackers 1 stick melted butter 3 T poppy seeds 1 can of corn, drained Place prepared chicken in the bottom of a casserole dish. Mix soups, sour cream and rice and spread over the chicken. Crumble crackers and mix with melted butter...add poppy seeds Spread over the soup mixture Bake at 350 degrees for 30-40 miniutes

Rainbow Gelatin Cubes (Gladys Mae)

 Here is Gunner's recipe, as found in her recipe book.  Scroll past it for added information not included in her recipe.

Vary the colors to match the occasion...pink or blue for showers, school colors for graduation, etc.

four 3 oz packages assorted flavored gelatin

6 envelopes unflavored gelatin, divided

5 3/4 cups boiling water divided

14 oz can sweetened condensed milk

1/4 cup cold water

1. In a bow, combine one package flavored gelatin and one envelope unflavored gelatin. Stir in 1 cup boiling water until dissolved. Pour into a 13x9" dish coated with non stick cooking spray; refrigerate until almost set, but not firm, about 20 minutes

2. In a bowl, combine the condensed milk and 1 cup boiling water. In another bowl, sprinkle two envelopes unflavored gelatin over col water; let stand for 1 minute. Stir in 3/4 cup boiling water. Add to the milk mixture. Pour 1 cup of the creamy gelatin mixture over the first flavored gelatin layer. Refrigerate until firm, about 25 minutes.

3. Repeat from beginning of recipe three times, alternating creamy gelatin layers with flavored gelatin. Chill each layer until firm before pour in next layer on top. Refrigerate for at least 1 hour after completely last layer before cutting into 1" squares.

4. Best to start this early in the day needed or the day before.

From Susan Hatch: I always wanted my mom to make these cubes for me. They do take longer than most be are so very pretty

Here is a similar recipe I found online from House of Nash Eats. It has more explanations and uses all 6 colors of the rainbow.   https://houseofnasheats.com/layered-rainbow-jello/

Layered Rainbow Jello

The jiggliest, most colorful and whimsical treat of all, this Layered Rainbow Jello is the perfect finger food for parties.  This finger jello a total crowd-pleaser and it's fun and easy to make.

Prep Time15minutes mins

Additional Time4hours hrs

Total Time4hours hrs 15minutes mins

Course: Uncategorized

Cuisine: American

 

Servings: 32 servings

 

Author: Amy Nash

Ingredients

• 6 different Jello flavors (Berry Blue, Lime, Lemon, Orange, Grape, and Raspberry, Cherry or Strawberry for red) 3 ounce packages
• 5 packages unflavored gelatin
• 1 1/2 (14-ounce) cans sweetened condensed milk
• 8 1/2 cups water

Instructions

• Bottom (purple) layer: Dissolve a 3-ounce package of grape flavored jello with 1 teaspoon of unflavored gelatin (1/2 envelope of Knox unflavored gelatin) in 1 cup of boiling water by stirring until completely dissolved. Pour into a 9x13-inch pan and transfer to the refrigerator. Make sure the pan is sitting completely flat.  Chill until completely set, about 30 minutes.
• Second (white) layer: Make this layer at the same time as the bottom layer. Stir 2 teaspoons (1 envelope) of Knox unflavored gelatin in 1 cup of boiling water until dissolved. Add 1/2 can of sweetened condensed milk and stir until combined. Let this sit out on the counter until cooled to room temperature, but not yet set while the previous layer sets up in the fridge.
• Once the first colored layer has set, make the next colored layer (berry blue) following the directions in Step 1 so it can start to cool. Then pour 3/4 cup of the white jello mixture over the colored layer and gently tilt the pan side to side for even distribution. Return jello to the refrigerator to set up, which takes about 20 minutes. 
• Continue to make layers following steps 1 & 2, alternating flavored colorful layers (the next colors in rainbow order are green, yellow, orange, and red) with the creamy white layers, letting the jello set between each addition until all of the jello has been used up. You will need to make the white layer a couple of times because even without refrigeration it will set up on the counter if you make it all at once.  
• Once the jello is completely set, slice into 1-inch squares using a paring knife (not a serrated blade which leaves marks in the jello) and serve. A small spatula will help you get the jello cubes out of the pan.

Notes

If you find the white layer is setting up on the counter in between waiting for layers to cool, set it into a bowl of hot water for 5 minutes and stir it a few times until it turns smooth and liquid again, then use like normal. Because this layer is used 5 times, you will need to make 2 1/2 batches total of the white layer to finish the jello.

Stuffed Baked Apples With Pecans and Cranberries

Stuffed Baked Apples With Pecans and Cranberries

Good for gluten free...and almost dairy free if someone can handle a little butter.

 

https://www.thefoodieaffair.com/stuffed-baked-apples/#recipe

Ingredients

2 large Granny Smith Apples

1/4 cup chopped pecans

1/4 cup dried cranberries

3 tablespoons brown sugar

1/4 teaspoon cinnamon

1/8 teaspoon kosher salt

3 tablespoons unsalted butter melted

Fresh lemon juice

Fresh orange juice

Whipped cream or Ice cream optional

Instructions

Preheat oven to 400 degrees. Line a baking sheet or pan with parchment paper and set aside.

In a small bowl mix together pecans, cranberries, brown sugar, cinnamon and salt. Pour butter on ingredients and mix well.

Slice top of the apples and core the middle removing the seeds. Drizzle the juice from 1/2 of a lemon over the flesh of the apple. Pack the center of the apples with the nut/cranberry mix. Slice the orange in quarters and drizzle the juice of one 1/4 of the orange over the stuffed apple. Bake for 20 minutes. Remove and serve with whipped or ice cream.

 

 

Honey Garlic Chicken Breast

 I tried a new recipe today and it's going to be amazing...and Ken and I haven't eaten it yet b/c he's still driving home. I really liked the new flavor mix from the recipe earlier this week. So, here we go:

https://www.youtube.com/watch?v=U6BqkCa-800

INGREDIENTS 

• 3 Chicken breast
• Salt
• Pepper
• 1/2 cup (65g) Flour
• 3 + 1 tablespoons Butter
• 4 Garlic cloves, minced
• 3 tablespoon Honey
• 1 tablespoon Soy sauce
• 2 tablespoon Apple cider vinegar
• Parsley chopped (optional)

DIRECTIONS 

1. Cut chicken breast as shown in the video.
2. Season with salt and pepper to taste.
3. Coat each breast with flour.
4. In a large pan, melt 3 tablespoons of butter over medium heat.
5. Place floured chicken in the pan and cook over high heat, until golden on both sides.
6. When chicken is golden on both sides, remove from the pan and set aside.
7. Add 1 tablespoon of butter, crushed garlic and cook for 1 minute. Add honey, soy sauce and apple cider vinegar.
8. Place the chicken in the pan and bring to a simmer. Simmer for 1-2 minutes, until slightly thickened.
9. Turn the heat off and sprinkle chopped parsley.

GARLIC BUTTER STEAK AND POTATOES SKILLET – A Satisfying One-Pan Dish

 https://recipess.website/garlic-butter-steak-and-potatoes-skillet-a-satisfying-one-pan-dish/?fbclid=IwAR2ilZIXfx0PzJsFDpUzk_c9dxVkFYbgwwUJeMRUphrmFzt7Zops4twzrEc

If mom sent this recipe to you to try, you will want to make it this week!  So quick, easy, flavorful...and perfect for gluten and non dairy diners at your table!  I'm saving this for a dinner with my neighbors.  Yesterday, I cut up red potatoes...and it was the bomb diggity! haha Thanks, Mom!

INGREDIENTS LIST:

For the Steak and Potatoes:

1.5 Lbs.Of sirloin steak, thinly sliced.

1 pound baby potatoes, halved.

2 Tbsp.Of olive oil.

Salt and freshly ground black pepper, to taste.

1 Tsp.Of paprika.

1 Tsp.Of dried thyme.

1 Tsp.Of dried rosemary.

4 cloves garlic, minced.

1/4 Cup.Of fresh parsley, chopped (for garnish).

For the Garlic Butter Sauce:

4 Tbsp.Of unsalted butter.

4 cloves garlic, minced.

1 Tbsp.Of soy sauce (for added flavor).

1 Tbsp.Of Worcestershire sauce.

1/2 Cup.Of beef broth.

INSTRUCTIONS:

1. Preparation:

Set the temp in your oven to 400°F (200°C). Place a large ovenproof skillet or cast-iron skillet on the stovetop over medium-high heat.

2. Season the Steak and Potatoes:

In a large mixing bowl, combine the thinly sliced sirloin steak and halved baby potatoes. Drizzle with olive oil and season generously with salt, freshly ground black pepper, paprika, dried thyme, dried rosemary, and minced garlic. Toss to coat the steak and potatoes evenly with the seasonings.

3. Sear the Steak and Potatoes:

Place the seasoned steak and potatoes in the preheated skillet. Allow them to cook without stirring for a few minutes until the steak gets a nice sear on one side. Then, flip the steak slices and continue cooking for an additional 2-3 minutes until they are browned on both sides.

4. Make the Garlic Butter Sauce:

In the same skillet, push the steak and potatoes to the sides to create space in the center. Melt the unsalted butter in the center and add minced garlic. Sauté the garlic briefly until it becomes fragrant. Then, stir in the soy sauce and Worcestershire sauce.

5. Add Beef Broth:

Pour in the beef broth, stirring well to combine all the flavors. Let the mixture simmer for a few minutes until it thickens slightly, creating a rich and savory sauce.

6. Roast in the Oven:

Transfer the skillet to the preheated oven and roast for about 15-20 minutes, or until the potatoes are tender and the steak reaches your preferred level of doneness.

7. Garnish and Serve:

Remove the Garlic Butter Steak and potato skillet from the oven. Garnish with chopped fresh parsley for a burst of color and freshness.

8. Serve Warm:

Serve this delicious one-pan meal directly from the skillet, allowing everyone to enjoy the savory steak, tender potatoes, and flavorful garlic butter sauce.

soups I want to try

 Once I try these, I will let you know...

Chicken Tortellini:  https://www.thepioneerwoman.com/food-cooking/recipes/a44653643/chicken-tortellini-soup-recipe/

Chicken Parm Soup:  https://www.thepioneerwoman.com/food-cooking/recipes/a44964263/chicken-parm-soup-recipe/

Chinese Chicken Ramen Salad

 I'm always looking for the best recipe for Chinese Chicken Ramen Salad.  

https://zonacooks.com/chinese-chicken-ramen-salad/

Ingredients

For the Salad:

• 1/2 pound cooked cubed boneless skinless chicken (or shredded)
• 3 ounce package ramen noodles (uncooked and discard seasoning packet)
• 1/3 cup sliced almonds
• 8 ounces coleslaw mix with red cabbage
• 2 green onions
• 1 Tablespoon sesame seeds

For the Dressing:

• 1/4 cup canola oil
• 1/4 cup apple cider vinegar
• 1/4 cup granulated sugar
• 2 teaspoons soy sauce
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/8 teaspoon ground ginger
• 1/4 teaspoon salt

Hands Free Mode:

Prevent screen from sleeping

OnOff

Instructions

1. Slice the green onions.
2. Place the sesame seeds in a dry skillet (no oil) over medium heat. Cook, shaking the pan and stirring often until the seeds are fragrant and golden brown, about 3 minutes. Don’t leave the pan because the seeds can easily burn.
3. Remove immediately from the heat and transfer to a plate to stop the cooking.
4. Preheat the oven to 400 degrees F.
5. Crumble uncooked ramen into small pieces and place on a baking sheet along with the sliced almonds, spread into an even layer.
6. Bake in the preheated oven until golden, tossing once halfway through baking, about 6 - 8 minutes total.
7. Set aside to cool.
8. In a mixing bowl, whisk together all of the dressing ingredients until well blended.
9. To two large dinner bowls, add the coleslaw mix, green onions, cooked chicken, toasted ramen with almonds and toasted sesame seeds, dived evenly.
10. Drizzle dressing over tops and toss to evenly coat.
11. Serve immediately for the best results.

Notes

• Add a sprinkle of cayenne for some spicy heat.

Mindy's Almond Cherry Freeze Smoothie

I enjoyed a couple of these when I was going through treatments.

Tasty!

Adelle's Orange & Almond Granola

 I'm making this for the first time as I type this up.  It smells so fresh. Even raw it tastes refreshing!  Thanks for sharing this recipe with me, Sis. Barrett!  xoxo

Ingredients:

2 teaspoons orange zest (from about 1 1/2 oranges, preferably organic)

2 tablespoons sugar

4 c old fashioned rolled oats

1 1/2 c raw almonds

1 teaspoon fine sea salt (3/4 tsp if you use table salt)

1 taspoon ground cinnamon

1/2 cup extra virgin olive oil or melted coconut oil

1/2 cup honey or maple syrup

1 tablespoon vanilla extract

3/4 c raisins, preferably golden

Directions:

1. Preheat the oven to 350 degrees and line a large, rimmed baking sheet with parchment paper.

2. In a small bowl, combine the orange zest and sugar. Use your fingers to rub the zest into the sugar until it's bright orange and very fragrant. This step will ensure that your granola is infused with orange flavor.

3. In a large mixing bowl, combine the oats, almonds, salt, cinnamon, and orange sugar. Stir to combine. Pour in the olive oil, honey and vanilla and mix well.

4.  Pour the granola onto your prepared baking sheet. Spread the granola intoan even layer. Bake for 19-23 minutes, stirring half way, until the granola is turning lightly golden in color. The granola will crisp up as it cools.

5.  Let the granola cool before stirring in the raisin sand breaking up the granola into chunks as necessary. Store the granola in an airtight container at room temperature for 1-2 weeks, or keep in the freezer for longer shelf life.

**I used melted coconut oil b/c it's so yummy. I think I'll be using craisins too.

Hayley's Italian Pasta Salad

 We had 2 celebrations for Memorial Day in our home today. My friend, Hayley Bennett, brought this to dinner. It was wowzers and great!  She left some for us...and Joshua, our summer intern ate so much of it!  He said it was one of his top favorite meals...pasta salad.

Ingredients:

• 3 cups tri color rotini pasta...cook for 10 minutes in salted water. Set aside to cool while you chop up the following.
• 1/2 small red onion
• 1/2 green bell peppers
• 1/2 red bell peppers
• 1/2 orange bell pepper
• 1/2 yellow bell pepper
• 1/2 cup black olives (Hayley wisely omitted.)
• bunch of fresh parsley
• 1 cup diced mozzarella cheese
• 1 cup grape tomatoes
• pepperoni
• hard salami

Dressing:

1/2 cup extra virgin olive oil

1/2 apple cider or red wine vinegar

2 T Italian seasoning

 1 T salt 

2 grated cloves of garlic

1 tsp black pepper

1 T Dijon mustard

1 T honey

1 tsp red pepper flakes

https://www.youtube.com/watch?v=_TXkTZ79r_o

Betty Franklin's Danish

While I have never met Betty Franklin, I have been blessed by her culinary prowess and generous spirit to share these recipes which are now considered "family recipes."  The following is taken from my mother's NaNoWriMO novel, The Dough Also Rises (as do my friends):

And this novel would not be complete with(out) Betty's Danish recipe. These are so easy to make, especially if you've tried/Mastered her Croissants. Start these in the morning the day BEFORE you want them. Adjust the time line and you'll them the next day.

Betty Franklin's Danish

Mix in a large bowl:

1 1/4 c. flour

1/2 c. sugar

1 1/2 tsp salt

2 T cornstarch

1 1/2 tsp grated lemon peel

2 T yeast

1/4 cup dry milk

Add and beat 2 minutes at medium speed of mixer:

 1 1/4 c. warm water

1/4 c. warm margarine

Beat in and then beat 2 minutes on high speed:

2 eggs

3/4 cup flour

Stir in and stir until blended to stiffen batter:

1 1/2 to 2 c. flour

Cover bowl with aluminum foil. Chill 1 hour in fridge. (Let's say 9am on first day.)

Meanwhile:

Spread 1 1/2 c. margarine onto wax paper into 10x12" rectangle. Chill for 1 hour. (It's easiest if you cut the margarine into 1 T pieces and lay out on wax paper and then with a spatula, gently spread them into a solid piece.)

Roll chilled dough on lightly floured board into 12 x 16" RECTANGLE. Place margarine slab on center third of dough.  Fold dough over margarine. Give a quarter turn. Roll to 12x16" rectangle. Fold as above. Turn, roll, fold once more. Chill for 1 hour (11:30am on the first day.)

Repeat rolling, folding, chilling two more times; refrigerate overnight. (till 9pm of the first day)

Divide in half. Roll half into 15 x 6 " rectangle. Cut into 12 long strings...1 1/2 x 6" strips. Hold each end of a strip and twist each end of strip in opposite directions and then twirl around to form a circle, looks sort of like a snail. Seal ends well. Place on greased baking sheets. Cover lightly with plastic wrap. Refrigerate overnight. (This will be overnight of the first day. Awaken in the morning to finish.)

Combine:

1 egg white

1 T. water

Brush on rolls. Bake for 375 degrees for about 20 minutes til done. Cool on wire racks. Frost with confectioners sugar icing. Top with a cheery from a can of cherry pie filling for color.