Maple Blondies

3/4 c butter, softened

2 c packed brown sugar

4 eggs

2 tsp vanilla

2 c flour

2 tsp baking powder

1 tsp salt

1 1/2 c chopped pecans (we leave this out and it is still great!)

Maple Cream Sauce:

1 c maple syrup (yes, the real stuff)

2 Tbs butter

1/4 c evaporated milk

(I like to double the sauce or half the blondies)

Vanilla ice cream and chopped pecans.

In a mixing bowl cream butter and brown sugar. Add eggs one at a time beating well after each addition. Beat in vanilla. Combine the flour, baking powder, and salt. Gradually add to the creamed mixture. Stir in pecans. Spread into a 9x13" pan. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool.

For sauce, combine syrup and butter in a saucepan. Bring to a boil; cook and stir for 3 minutes. Remove from heat; stir in the milk.

Cut blondies into squares. Place on plates with a scoop of ice cream. Top with maple sauce and sprinkle with pecans.

Parmesan Chicken

Marinade 4-6 chicken breasts in Italian Dressing for 4 hours. (I usually forget to do this, so I just dip it in the dressing before I dip it in the crumb mixture!)

Dip Chicken in crumb mix of:

1 c seasoned bread crumbs

1/4 c parsley flakes

1 tsp oregano

2 tsp salt

1/2 c parmesan cheese

1 tsp paprika

1/2 tsp basil

1/2 tsp pepper

1/2 tsp garlic powder

Place chicken in 9x13 pan and drizzle with 4 Tbs. melted butter.

Bake 45 minutes at 350.

Serve with pasta and red sauce…or veggies and alfredo.

Sausage Tortellini Soup

*This makes a lot of soup, so I always make half for our family.

1 lb Italian sausage, browned and drained

1 c. coarsely chopped onion

2 garlic cloves, minced

6 c. beef broth

1/2 c. water

1 large can crushed tomatoes

1 med green pepper chopped

1 c. thinly sliced carrots

1/2 tsp. basil

1/2 tsp. oregano

1 (8oz) can tomato sauce

1 1/2 c. sliced zucchini

1 (10 oz) pkg. cheese tortellini

Brown sausage and drain. Saute onions and garlic in sausage pan. (I just cooked these all together). Add all ingredients except zucchini and tortellini. Simmer until carrots have cooked some. Add zucchini and continue to simmer until barely tender. In a separate pot, prepare tortellini as directed on package, but undercook a little. Drain and add to soup. Thin soup with beef broth if needed. Makes 6-8 quarts or 10-12 big servings.

from: Katie Christensen

Braised Beef and Onions

The original recipe is from Land O' Lakes, but I made a few minor changes that I listed below.

2 Tbs butter

1 1/2 lbs sirloin steak cut into 1 1/2 inch pieces (I am sure you could use any cut of meat, the recipe calls for chuck roast, you cook it for a long time, so it will be nice and tender when you eat it)

2 medium onions, quartered

1/2 c beef broth

1/4 c hoisin sauce (found in the asian food section)

2 Tbs flour

1 (8 oz) can tomato sauce

1 tsp basil

1/2 tsp garlic powder

1/2 tsp oregano

1 1/2 c baby-cut carrots

4 medium potatoes, cut in half

(you could add other veggies too)

egg noodles

Heat oven to 325 degrees. Melt butter in a ovenproof pan (I used my dutch oven), add beef. Cook over medium-high heat, stirring occasionally until browned (5-8 minutes). Add onions, beef broth, and hoisin sauce. Cover and bake in the oven for 45 minutes.

Stir flour and spices into tomato sauce. Add carrots, potatoes, and tomato sauce too beef. Continue baking, covered, for another 45 minutes, or until meat and vegetables are tender. Serve over cooked noodles.

Pumpkin Cake

This cake has just the right amount of pumpkin. It tastes a lot like a homemade spice cake.

4 eggs

1 c. oil (I like to use half applesauce, it makes it a little healthier and fluffier)

2 c. sugar

15 oz. can of pumpkin

2 c. flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

2 tsp. cinnamon

1/2 tsp. ground ginger

1/2 tsp. ground cloves

1/2 tsp. nutmeg

Mix eggs, oil, sugar, and pumpkin. Sift all dry ingredients in a separate bowl. Mix into wet ingredients in thirds, mixing just enough to blend. Pour batter into a greased and floured baking sheet (12x18x1). Bake at 350 degrees for 25-30 minutes. Cool and frost.

Frosting:

8 oz. cream cheese, softened slightly (do not melt)

3/4 stick butter, softened slightly (do not melt)

1 tsp. milk or cream

1 tsp. vanilla

4 c. powdered sugar

from Jenna McGowan

Apple Roll

6 apples, peeled and grated

2 c. flour

1 tsp. salt

2 tsp. baking powder

3/4 c. shortening

1/2 c. milk

Sift together flour, baking powder, and salt. Cut in shortening. Add milk. Stir until evenly moist. Roll out into a rectangle 1/4 inch thick. Spread apples over the dough then sprinkle with cinnamon and sugar. Roll up (starting and long end) like a jellyroll.

(You can wrap it in foil at this point and freeze it for later.)

Pour syrup over top before baking:

Syrup:

2 c. sugar

2 c. water

1/4 c. butter

1/2 tsp. cinnamon

Mix together in a saucepan, bring to a boil.

Bake at 375 for 30 minutes, or until top begins to brown.

Serve with ice cream.

from Linda Keisel

Country Pork Ribs

(I usually half the sauce and don't use quite as much pork, it is too much for our little fam!)

2 lbs. boneless country style pork ribs

1 c. soy sauce

1 c. water

1/2 c. packed brown sugar

Combine all ingredients except the pork in a small saucepan. Heat, but do not boil. Pour over the ribs and let them soak in the refrigerator over night. (I usually don't do this because I forget and they still taste great!) Cook in crock pot for at least 3 hours on high. (I usually do 6 hours on low so they are more tender). Serve over rice.

Favorite Sugar Cookies

These really are the best sugar cookies, they are thick and soft and are fabulous with a thick layer of cream cheese frosting!

1/4 c. butter 
1/4 c. crisco

1 c. sugar

1 egg

1/2 c. sour cream

1 1/2 tsp. vanilla

1 tsp. baking soda

1/2 tsp. salt

1/4 tsp. lemon extract *original recipe calls for more, so add more if you like, or just leave it out!

3 1/4 c. flour

Mix all the ingredients together in order listed. 

Chill for 30 minutes (this is important, it allows the dough to "thicken" without too much flour, so they will be nice and soft when you eat them!) 

 Roll out 1/2 inch thick. Cut out with cookie cutters or just a simple round cup. 

Bake at 375 for 10-12 minutes, do not allow to brown on top or they have cooked too long. 

Frost with your favorite frosting. We love cream cheese frosting:

8 oz cream cheese (softened)
1/2 c. butter (softened)
1/2 tsp. almond extract
2-4 c. powdered sugar
1-2 Tbs. milk/cream

Cream the butter and cream cheese together.  Add almond extract.  Add in powdered sugar one cup at a time until you like the taste.  Add milk/cream as needed.

Cheesy Italian Tortellini

1/2 lb. ground beef

1/2 lb. italian sausage

15 oz. marinara sauce

14.5 oz. can italian style tomatoes, diced (undrained)

9 oz. cheese tortellini (boil first if frozen)

1 c. mozzarella cheese

Break beef and sausage into large pieces in skillet. Cook over medium heat about 10 minutes, stirring occasionally, or until brown. Spray inside of a 4-5 qt. slow cooker with cooking spray. Mix beef mixture with marinara and tomatoes in cooker. Cook on low for 7-8 hours. Stir in tortellini, sprinkle with cheese. Cover and cook on low for about 15 more minutes.

Cheesy Italian Tortellini

1/2 lb. ground beef

1/2 lb. italian sausage

15 oz. marinara sauce

14.5 oz. can italian style tomatoes, diced (undrained)

9 oz. cheese tortellini (boil first if frozen)

1 c. mozzarella cheese

Break beef and sausage into large pieces in skillet. Cook over medium heat about 10 minutes, stirring occasionally, or until brown. Spray inside of a 4-5 qt. slow cooker with cooking spray. Mix beef mixture with marinara and tomatoes in cooker. Cook on low for 7-8 hours. Stir in tortellini, sprinkle with cheese. Cover and cook on low for about 15 more minutes.

Crock Pot Angel Chicken

This recipe is a staple at our house. So yummy and easy!

4 bonless, skinless chicken breasts

1/4 c. butter 

1 package dry Italian salad dressing mix

1 can Campbell's golden mushroom soup

1/2 c. apple juice

4 oz. onion and chive cream cheese

pkg. angel hair pasta

Place chicken in crock pot. In sauce pan melt butter. Stir in Italian salad dressing mix, soup, cream cheese, and apple juice. Pour over chicken. Cook on low 4-5 hours. Pour over cooked pasta or rice.

from Michelle Wright