Sweet and Spicy Salmon

2 tbsp. brown sugar
1 tbsp. chili powder
1 tsp. cumin
1/8 tsp. salt
1/8 tsp. black pepper
6 (5-oz.) salmon fillets, skin and pin bones removed
1 tbsp. olive oil

1. Combine brown sugar, chili powder, cumin, salt and pepper.
2. Brush each salmon fillet with 1/2 tsp. of the oil, then rub each fillet with about 1/2 tbsp. of the spice mixture.
3. Grill 5 minutes on each side for medium or an additional 1 to 2 minutes for well done.

Scott’s Green Bean Casserole

We were on a mission to use less creamed soups for better health and came up with this recipe. It has been a family favorite ever since. We serve it at almost every holiday meal.

3 cans green beans, regular cut, drained
1 sm. to med. onion, chopped
8 oz. mushrooms, sliced
1 clove garlic, minced
6 oz. chicken broth
6 oz. whipping cream
1/2 tsp. pepper
6 dashes soy sauce
sm. can French fried onions

1. Place green beans in a casserole.
2. Saute onion, mushrooms, and garlic in olive oil until soft. Add chicken broth and cream. Heat, don’t boil.
3. Pour over green beans.
4. Add soy sauce, pepper, and 1/2 of the French fried onions. Stir to combine.
5. Bake at 350 F for 50 min. Place other 1/2 of French fried onions on top of casserole. Bake for 10 min. more.

Apple Streusel Muffins

Streusel Topping:
1/3 c. rolled oats
1/4 c. flour
1/4 c. brown sugar
1 tsp. cinnamon
1/4 c. butter

Batter:
1 1/4 c. flour
1 c. rolled oats
1/2 c. brown sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1 c. milk
5 tbsp. butter, melted
1 egg
1 tsp. vanilla
1 med. apple, peeled and chopped

1. Preheat oven to 350 F. Grease 12 muffin cups.
2. Topping: Stir together oats, flour, brown sugar and cinnamon. Cut butter into small pieces, and rub it into oat-flour mixture until texture resembles granola. Set aside.
3. Batter: Stir together flour, oats, brown sugar, baking powder, baking soda, cinnamon and salt in mixing bowl. Whisk together milk, butter, egg, and vanilla in separate bowl. Fold wet ingredients into dry ingredients just until batter comes together. Stir in apple pieces. Spoon batter into muffin cups. Top each with a heaping tbsp. of streusel.
4. Bake 18 to 20 min., or until golden brown and a toothpick inserted in middle of pan comes out clean. Let cool in pan 10 min., and then unmold muffins onto a wire cooling rack.

Patsy’s Beer Cheese Soup

My Aunt Patsy made this for Christmas one year. I absolutely love it. It is a labor of love as you need to stir it for quite awhile, but it is worth the effort.

1/2 cup butter
chopped onion
chopped celery
1 cup flour
4 cans chicken broth
1 1/2 cups half & half
16 oz jar cheese whiz
6 oz beer
bacon (optional)
sour cream (optional)
croutons (optional)

1. Melt butter and sauté chopped onion and celery. Blend in flour and stir until real thick. Add chicken broth. Add half & half and mix over low heat until thick and smooth (takes awhile).
2. Add cheese whiz and beer. Stir until cheese melts. Simmer 15-20 minutes.
3. Crumbled bacon, a dollop of sour cream and/or croutons on top is good!

Dottie’s Wild Rice Baron

This recipe originally appeared in the local paper. I named it after a woman I used to work with who gave it to me. She died from cancer many years ago. I now work in the unit that she used to be in. I make it each year for the Christmas potluck at work. It is a nice way of remembering her during the holidays.

2 c. raw wild rice
4 c. water
2 tsp. salt
2 lb. ground beef
1 lb. mushrooms (fresh)
1/2 c. celery, chopped
1 c. onion, chopped
1/2 c. butter
1/4 c. soy sauce
2 c. sour cream
2 tsp. salt
1/4 tsp. pepper
1/2 c. slivered almonds (save some for garnish)

1. Gently cook wild rice in water and 2 tsp. salt (covered) for 45 min. Drain, if necessary.
2. Brown ground beef.
3. Rinse mushrooms, cut off tips of stems, slice caps and sauté with onions and celery in butter for 5 minutes.
4. Combine soy sauce, sour cream, salt and pepper. Add cooked wild rice, beef, onion, mushrooms and celery mixture and almonds. Toss lightly.
5. Place mixture in lightly greased, 3-quart casserole. Bake in moderate oven (350 F) for about an hour, uncovered. Add water, in necessary, and season to taste. Stir several times. Garnish with reserved almonds.

Tater Tot Hotdish Plus

This is comfort food at its finest.

2 (16 oz.) cans green beans/mixed vegetables
2 lbs. ground beef
1/2 pkg. dry onion soup mix
1 can French fried onions
1 can cream of celery soup
1 can cream of chicken or mushroom soup
1 can evaporated milk
American cheese, slices
1 bag of regular or mini Tater Tots

1. Spray a 9x13 pan with no stick spray.
2. Brown ground beef; drain.
3. Mix together or layer in pan the green beans, ground beef, onion soup mix, French fried onions, and creamed soups mixed with evaporated milk.
4. Layer cheese on top of soup mixture. Layer tater tots on top of cheese.
5. Bake at 350 F for 45 min.

Cranberry Bread

I have had this recipe in the folder of "recipes to try someday" for 20 years or more. Cranberries are readily available this time of year. I absolutely love it. It is very easy plus it makes the house smell wonderful while it bakes.

2 c. flour
1 c. sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp baking soda
1/4 c. butter
1 egg, beaten
1 tsp. orange peel
3/4 c. orange juice
1 1/2 c. golden raisins
1 1/2 c. fresh or frozen cranberries

1. Preheat oven to 350 F. Grease and flour a large loaf pan.
2. Sift flour, sugar, baking powder, salt and baking soda into large bowl.
3. Cut in butter until crumbly.
4. Add egg, orange juice and orange peel all at once. Mix just until incorporated. Batter will be thick.
5. Fold in raisins and cranberries.
6. Bake for 1 hour and 10 minutes. Turn out onto a wire rack to cool.

Cranberry Sparkle

I'm starting to think about the holidays. This is a very nice easy punch recipe.

1/4 c. lemon juice
1 1/2 qt. cranberry juice cocktail
1 1/2 c. orange juice
1 qt. ginger ale

1. Blend all ingredients well. Garnish with citrus slices or lemon sherbet.

Apple Pie

We have two apple trees in our yard. We got our first crop of apples this fall and have made a few pies. We freeze them before baking and then thaw completely and bake for the holidays. Maybe someday I will make pie crust from scratch. I own a rolling pin.

1 box Pillsbury(R) refrigerated pie crusts
6 cups peeled, sliced apples
1 tbsp. lemon juice
1/2 c. sugar (3/4 c. if the apples are really tart)
2 tbsp. flour
1 tsp. Penzeys Apple Pie Spice OR 3/4 tsp. cinnamon + 1/8 tsp. nutmeg
1/4 tsp. salt

1. Preheat oven to 425 F. Place one pie crust in ungreased 9-inch pie plate. Press firmly against side and bottom.
2. In large bowl, gently mix apples and lemon juice. Add sugar, flour, spices and salt and gently mix again. Spoon into crust-lined pie plate.
3. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
4. Bake 40-45 minutes or until apples are tender and crust is golden brown.

Pumpkin Cake with Cream Cheese Frosting

4 eggs
1 c. oil
2 c. sugar
1 c. pumpkin
2 c. flour
2 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg

1. Mix eggs, oil, sugar, and pumpkin in large bowl.
2. Add flour, baking powder, soda, salt, cinnamon, ginger, and nutmeg. Mix well and put in greased 9x13 pan. Bake at 350 F for 45-50 min.

4 oz. pkg. cream cheese, softened
3 tbsp. butter
1/2 tbsp. milk or cream
1/2 tsp. vanilla
2 c. powdered sugar

1. Beat cream cheese, butter, milk, and vanilla until soft. Add sugar until correct consistency. Frost cake.

Oven Stew

I didn't have five hours and so turned it up to 350 F and did it in a little over two hours. I used a bag of baby carrots to make this even easier.

1 1/2 lbs. stew meat, beef or pork or boneless chicken thighs, cubed
6 c. peeled, cubed potatoes (or small red potatoes unpeeled)
2 med. onions, cut into chunks
4 c. carrots, peeled and cut into 3 inch rounds
2 c. celery, cut into chunks
1 (15 oz.) can diced tomatoes
1 tsp. salt
1/2 tsp. black pepper
1 tsp. oregano
1/2 tsp. garlic powder

1. In a large oven-safe pan, combine all of the stew ingredients. It is not necessary to brown the meat.
2. Cover and bake at 250 F for 4 to 5 hours.

Stuffed Green Peppers

This recipe is a classic. I have tried updated versions, but always end of up going back to this one. I do use brown rice.

6 large green peppers
1 lb. ground beef
2 tbsp. chopped onion
1 tsp. salt
1/8 tsp. garlic salt
1 c. cooked rice
1 can (15 oz.) tomato sauce
3/4 c. shredded mozzarella cheese

1. Cut thin slice from stem end of each pepper. Remove seeds and membranes; rinse. Cook peppers in enough boiling water to cover for 5 minutes; drain.
2. Cook and stir ground beef and onion until light brown; drain. Stir in salt, garlic salt, rice and 1 c. of the tomato sauce; heat through.
3. Stuff each pepper with the ground beef mixture; stand upright in 8x8 baking dish. Pour remaining tomato sauce over peppers. Cover; cook in 350 F oven 45 minutes. Uncover; cook 15 minutes longer. Sprinkle with cheese.

Quick Chicken Cacciatore

4 boneless/skinless chicken breast pieces
2 med. zucchini, peeled and sliced
1 small onion, cut into large pieces
1 c. fresh mushrooms, cleaned and sliced
3 tbsp. olive oil
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1 tsp. oregano
2 tsp. basil
1/4 tsp. fennel seed, crushed
1 tbsp. water
1 (14 oz.) can diced tomatoes
1 (8 oz.) can tomato sauce

1. Preheat oven to 375 F.
2. In a small bowl, mix together the salt, spices, and water and set aside.
3. Wash chicken, pat dry. Heat a large skillet over medium-high heat. Add 1 tbsp. of the olive oil. When hot, add chicken breasts. Cook 2-3 minutes per side until nicely browned. Remove to a plate.
4. Adding the remaining 1-2 tbsp. olive oil as needed, quickly brown the zucchini, onion, then mushrooms. Keep the pan good and hot; the object is to brown the veggies without cooking them all the way through.
5. Mix together the spice mix, diced tomatoes, and tomato sauce.
6. Pour half the tomato mixture into a 9x13 glass pan. Add the vegetables to the pan. Place chicken over the vegetables. Pour the remaining tomato mixture over the chicken.
7. Cover the pan and bake 30-40 minutes.

Week Night Bolognese

2 tbsp. olive oil
1 lb. lean ground beef
4 cloves minced garlic
1 tbsp. dried oregano
1/4 tsp. crushed red pepper flakes
1 1/4 c. dry red wine, divided
1 (28 oz.) can crushed tomatoes
2 tbsp. tomato paste
1 tbsp. kosher salt
1 1/2 tsp. black pepper
12 oz. dried pasta such as orecchiette or small shells
1/4 tsp. ground nutmeg
1/4 c. chopped fresh basil
1/4 c. heavy cream
1/2 c. freshly grated Parmesan cheese, plus extra for serving

1. Heat the olive oil in a large skillet over medium-high heat. Add ground beef and cook, crumbling with a wooden spoon, until meat has lost its pink color and started to brown.
2. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute.
3. Pour 1 c. of the wine into the skillet and stir to scrape up any browned bits.
4. Add the tomatoes, tomato paste, salt, and pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 min.
5. Bring a large pot of water to a boil, add a tbsp. of salt, a splash of olive oil, and the pasta, and cook according to package directions.
6. While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and ¼ c. wine to the sauce and simmer for 8 to 10 min. stirring occasionally until thickened.
7. Add cooked, drained pasta to sauce along with the Parmesan cheese and toss well. Serve with additional Parmesan on the side.

Lemon-Raspberry Muffins

The squirrels and the birds actually left us some raspberries this year. Even though raspberry plants are like bad weeds in their aggressive spreading, they are so good it's worth it.

1 lemon
1/2 c. sugar
1 c. buttermilk OR 1 c. milk mixed with 1 tbsp. lemon juice
1/3 c. canola oil
1 egg
1 tsp. vanilla
1 c. white whole wheat flour
1 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 1/2 c. fresh or frozen (not thawed) raspberries

1. Preheat oven to 400 F.
2. Coat 12 muffin cups with oil, cooking spray or line with paper liners.
3. Zest the lemon. Combine the zest and sugar. Add buttermilk, oil, egg, and vanilla and mix until well blended. This can be done in a food processor if you have one; a whisk works as well.
4. Combine flours, baking powder, baking soda and salt in a large bowl. Add buttermilk mixture and fold until almost blended. Gently fold in raspberries.
5. Divide batter among muffin cups. Bake until edges are golden, 20-25 minutes. Let cool in pan for 5 min. before turning out onto a wire rack.

Irish Stew

3 lbs. chuck roast, cut into 1-inch pieces
2 tbsp. canola oil, divided
1 lg. onion, cut into chunks
1 rib celery, finely chopped (1/2 c.)
4 carrots, peeled and cut into chunks
2 med. potatoes, peeled and cut into chunks
8 oz. can tomato sauce
1 tbsp. sugar
1 tbsp. flour
1 tsp. thyme
1 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. garlic powder
2 bay leaves

1. Preheat oven to 325 F.
2. Heat 1 tbsp. oil over med. high in a frying pan. Brown the meat in 4-5 small batches, adding extra oil as needed. Transfer meat to a casserole dish as it is browned.
3. Reduce heat to med. low and cook the onions. Add to the casserole dish.
4. Put carrots, celery and potatoes over the meat.
5. In a bowl, mix together the tomato sauce, sugar, flour, thyme, salt, pepper, and garlic powder. Pour over the meat and vegetables along with the bay leaves.
6. Give it a good stir. Cover and bake for 2 to 2 1/2 hours. Remove bay leaves.

NOTE: To serve over baked potatoes, throw some potatoes in to the oven for the last hour or so of cooking time. If you like, skip the baked potatoes and add several more potatoes to the stew.

Coleslaw Dressing

I buy the bag of already shredded cabbage and carrots for coleslaw. I guess if I grew cabbage in my garden, I might be inclined to cut it up myself. Commercial coleslaw dressing is usually loaded with sugar. I really like this instead. If you are against using or just don't have Splenda, I would imagine a teaspoon or two of sugar would be fine.

1/2 c. real mayonnaise
1/2 c. sour cream
1 tbsp. apple cider vinegar
1 tsp. prepared mustard
1/2 tsp. salt
1 tsp. Splenda
1/2 tsp. celery seed

1. Combine all ingredients well and toss with coleslaw.

Chicken and Broccoli Stir-Fry

1 tbsp. oil
1 lb. boneless skinless chicken breasts, cut into strips
4 c. vegetables (broccoli, carrots, celery, mushrooms, onion, red or green bell peppers, water chestnuts, etc.)
1 1/2 c. chicken broth
2 tbsp. soy sauce
2 tbsp. cornstarch
1 tsp. garlic powder (or a couple of cloves fresh garlic)
3/4 tsp. ginger

1. Stir-fry chicken in hot oil in large skillet until browned.
2. Add vegetables; cook and stir until tender crisp.
3. In bowl, mix broth, soy sauce, cornstarch and spices; stir into skillet. Bring to boil; boil 1 min.
4. Serve over rice.

Blueberry Muffins

These are a treat! Fresh blueberries are good, but if you use frozen blueberries, do not thaw.

1/2 c. butter
1 1/4 c. sugar
2 eggs
1/2 tsp. vanilla
2 c. flour
1/2 tsp. salt
2 tsp. baking powder
1/2 c. milk
1 c. blueberries
3 tsp. sugar

1. Cream butter and 1 1/4 c. sugar. Add eggs and vanilla and beat.
2. In bowl, sift flour, salt and baking powder; add to above mixture alternating with milk.
3. Fold in berries.
4. Fill prepared muffin cups one-half full. Do not over fill. Sprinkle with remaining 3 tsp. of sugar.
5. Bake at 350 F for 20-25 min. or until toothpick comes out clean.

Crockpot Chicken Cacciatore

This works equally well with beef for Swiss steak. I generally skip the wine, but think it does add that extra "something." I freeze tomatoes from my garden by the quart and so usually use them if I have them.

2 med. onions, thinly sliced
2 1/2-3 lb. chicken, cut up
2 cloves garlic, minced
1 (16 oz.) can diced tomatoes
1 (8 oz.) can tomato sauce
1 tsp. salt
1/4 tsp. pepper
1 tsp. oregano
1/2 tsp. basil
1/2 tsp. celery seed
1 bay leaf
1/4 c. dry white wine

1. Place sliced onions in bottom of crock pot. Add chicken pieces.
2. Mix together garlic, tomatoes, tomato sauce, salt, pepper, herbs and white wine. Pour over chicken.
3. Cover and cook on low for 6 to 8 hrs.

Serve chicken pieces with sauce over hot buttered noodles.

Sharon’s Shell Macaroni Salad

Sharon is a woman I used to work with. She brought this salad to a potluck at lunch. I have given this recipe to my family and friends. It's definitely a keeper. I use real mayo.

8 oz. medium shell macaroni
3/4 c. mayonnaise or salad dressing
1/2 c. cream or half and half
3/4 tsp. salt
1/2 tsp. pepper
3 tbsp. sugar
1/2 c. onion, finely chopped
1/2 c. red or green bell pepper, finely chopped
1/2 c. celery, finely chopped

1. Cook macaroni according to package directions. Drain.
2. In a large bowl, stir well to mix the mayo, cream, salt, pepper and sugar.
3. Add macaroni, onion, bell pepper and celery. Stir to mix.

Sloppy Joes

I like these because of the green pepper, celery and onion. The Tabasco sauce gives them a little kick. I was also drawn to this recipe for the lack of sugar.

1 lb. ground beef
1 med. onion (1/2 c.)
1/3 c. celery, finely chopped
1/3 c. green bell pepper, finely chopped
1/3 c. ketchup
1/4 c. water
1 tbsp. Worcestershire sauce
1/8 tsp. red pepper sauce (Tabasco)
1 tsp. salt

1. Cook and stir ground beef and onion until light brown; drain.
2. Stir in remaining ingredients. Cover and cook over low heat just until vegetables are tender.
3. Fill buns with beef mixture. Makes 5 sandwiches.

Spaghetti with Beef Mushroom Sauce

I do numbers 2 and 3 of the instructions first. This can simmer on low for a time while you cook the pasta and make your salad or garlic bread. Just be careful not to let it boil once you add the cream. After cooking the pasta, I just scoop it with a spaghetti fork and put it right in the sauce. I add the parsley to the sauce as well so it gets mixed in. As with so many of my recipes, this freezes and reheats well.

8 oz. dry spaghetti
2 tbsp. olive oil
1 lb. button mushrooms, thinly sliced
1-2 cloves garlic, finely chopped
1 lb. ground beef
1 tsp. kosher salt
1/4 tsp. black pepper
1 (14.5 oz.) can diced tomatoes, undrained
1 c. heavy cream
1 c. (4 oz.) grated Parmesan
1/2 c. fresh flat-leaf parsley leaves, roughly chopped

1. Cook spaghetti according to package directions.
2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the mushrooms and cook, stirring occasionally, for 6 min. Add the garlic, beef, salt and pepper. Cook until no trace of pink remains, about 5 min. Drain.
3. Add the tomatoes, bring to a boil. Reduce heat and stir in the cream and 3/4 c. of the Parmesan. Simmer until the sauce has thickened slightly, about 3 min.
4. Drain the pasta and return it to the pot. Add the sauce and toss. Divide among plates and sprinkle with the remaining Parmesan and the parsley.

Tuna Seashell Pasta Salad

I love the bell peppers in this salad as well as the onions, celery and peas that you would normally find. The sweet pickles in the dressing really give it that little extra something.

1 pkg. (12 oz.) seashell macaroni
1 c. real mayonnaise
1/2 c. sweet pickles, diced
1/2 tsp. dry mustard
1 tsp. dill weed
1/4 tsp. salt
1/4 tsp. pepper
2 cans (6.5 oz) albacore tuna, drained and flaked
1 c. frozen peas, thawed and drained
2 stalks celery, diced
1/2 green bell pepper, diced
1/2 orange bell pepper, diced
1 small white onion, diced
1 small jar sliced pimentos, drained (optional)
1 c. cheddar cheese, diced

1. Cook macaroni according to package directions. Drain.
2. Mix dressing using mayo, sweet pickles, dry mustard, dill weed, salt and pepper.
3. Combine pasta, tuna, vegetables and cheese.
4. Pour dressing over salad and mix gently.
5. Chill for two hours.

All-Meat Chili

We found this recipe back when we were on a low carb diet which by the way is impossible to stick with for any length of time. It is great the way it is, but I like to add a can of black beans.

2 lbs. ground beef
1 c. chopped onion
3 cloves garlic, crushed
1 can (14 1/2 oz.) tomatoes with green chilies (I use 2 cans of RO*TEL original)
1 can (4 oz.) plain tomato sauce
4 tsp. ground cumin
2 tsp. dried oregano
2 tsp. unsweetened cocoa powder
1 tsp. paprika

1. Brown ground beef. Pour off grease.
2. Add the remaining ingredients. Stir to combine.
3. Simmer 30 min. covered. Uncover, and simmer 15-20 additional min. (I usually put this in the crockpot and cook all day on low.)
4. Optional toppings: Grated cheese, sour cream, sliced green onion or any chopped onion, chopped tomato.

Cornbread

I think of chili when I think of cornbread. Last time I made this, I added a finely chopped Jalapeno pepper.

1 c. flour, sifted
4 tsp. baking powder
1 tsp. salt
1/4 c. sugar
2 eggs
1 c. milk
1/4 c. oil or melted fat
1 c. enriched yellow corn meal

1. Preheat oven to 400 F. Grease bottom of 8- or 9-inch square baking pan.
2. Sift together flour, baking powder, salt and sugar.
3. Beat eggs, milk, and oil until well blended.
4. Add flour mixture and cornmeal and stir until batter is just smooth.
5. Pour into greased pan and bake 25 to 30 min. Serve hot.

Cinnamon Puffs

Cinnamon and sugar on top. Nice!

3 c. flour
1 1/4 c. sugar, divided
2 1/2 tsp. baking powder
1 1/4 tsp. nutmeg
3/4 tsp. salt
2 eggs, beaten
1 1/4 c. milk
1/3 c. butter plus 1/4 c. butter, melted and divided
1/2 tsp. cinnamon

1. Preheat oven to 350 F. Whisk together flour, 1 c. sugar, baking powder, nutmeg, and salt in a large bowl. Make a well in center of dry ingredients.
2. Combine eggs, milk, and 1/3 c. melted butter in a small bowl. Pour mixture into well of dry ingredients, stirring just until moistened.
3. Spoon into lightly greased muffin cups.
4. Bake for 20 to 25 min.
5. Combine remaining 1/4 c. sugar and cinnamon in a small shallow bowl. Let muffins cool just enough to handle; dip tops of hot muffins into remaining 1/4 c. melted butter, then into sugar mixture until coated. Serve warm. Makes 12 muffins.

Crock Pot Beans

I'm fairly certain this recipe came from a Lutheran Church cookbook. We added a small can of Busch's beans to the original recipe. This feeds a crowd. We make it sometimes even if it's just us because it freezes well for side dishes later.

1 lb. bacon, cut into 1/2-inch pieces
1 lb. ground beef
1 med. onion, chopped
2 cans kidney beans, drained
2 cans lima beans, drained
2 cans pork ‘n beans
1 can Busch’s beans
1 c. ketchup
1 c. brown sugar
2 tsp. dry mustard

1. Fry the bacon; drain.
2. Brown the ground beef with the onion; drain.
3. Place all ingredients in the crock pot; stir to combine.
4. Cook all day. Mmmm.

Chili Mac Casserole

Try this hotdish. It goes together fairly quickly. It freezes well. I love it left over for an easy lunch or dinner.

1 c. uncooked elbow macaroni
2 lbs. ground beef
1 med. onion, chopped
2 cloves garlic, minced
1 (28 oz.) can diced tomatoes, undrained
1 (16 oz.) can kidney beans, drained and rinsed
1 (6 oz.) can tomato paste
1 (4 oz.) can chopped green chilies
1 1/2 tsp. salt
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. ground black pepper
2 c. (8 oz.) shredded Mexican-blend cheese


1. Cook macaroni according to package directions.
2. Meanwhile, in a large, deep skillet, cook ground beef, onion, and garlic; drain grease.
3. Add tomatoes, kidney beans, tomato paste, chilies, and seasonings to beef mixture. Add drained macaroni.
4. Transfer to a 9x13 baking dish coated with nonstick spray. Cover; bake at 375 F for 25-30 min.
5. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted.

Toltec Wisdom

There are a series of books by Don Miguel Ruiz and his son, Don Jose Ruiz. The Toltec were known as "women and men of knowledge." They were scientists and artists who formed a society to explore and conserve the spiritual knowledge and practices of the ancient ones. The following is the basics of their teachings.

The Five Agreements -
- Be Impeccable with Your Word (Speak with integrity. Say only what you mean. Avoid using the word to speak against yourself or to gossip about others. Use the power of your word in the direction of truth and love.)
- Don't Take Anything Personally (Nothing others do is because of you. What others say and do is a projection of their own reality, their own dream. When you are immune to the opinions and actions of others, you won't be the victim of needless suffering.)
- Don't Make Assumptions (Find the courage to ask questions and to express what you really want. Communicate with others as clearly as you can to avoid misunderstandings, sadness, and drama.)
- Always Do Your Best (Your best is going to change from moment to moment, it will be different when you are healthy as opposed to sick. Under any circumstances, simply do your best, and you will avoid self-judgment, self-abuse, and regret.)
- Be Skeptical but Learn to Listen (Don't believe yourself or anybody else. Use the power of doubt to question everything you hear: Is it really the truth? Listen to the intent behind the words, and you will understand the real message.)

Waffles

The original recipe feeds a crowd. The second set of measurements is 2/3 of the original. This is still quite a bit (approximately 18 waffles). I freeze what is left in packs of two and pop in the toaster right out of the freezer for a quick breakfast. I have a waffle maker. (Thanks Mom!) I use about 1/4 c. batter for each waffle. You could just as easily make pancakes although I think I would thin the batter a little bit with additional buttermilk.

3 c. flour
3 c. buttermilk
1 1/2 tsp. baking soda
3/4 tsp. salt
6 eggs
8 tbsp. butter

OR

2 c. flour
2 c. buttermilk
1 tsp. baking soda
1/2 tsp. salt
4 eggs
5 1/3 tbsp. butter

1. Separate egg yolks from whites. Beat egg whites until stiff.
2. Combine flour, buttermilk, soda, salt, egg yolks, and melted butter.
3. Fold in egg whites.

Banana Muffins

I looked at a fair number of banana muffin recipes and finally came up with this one which is a combination of several I found. They turned out very nice.

1 c. pecans, toasted and chopped
1 c. all-purpose flour
3/4 c. whole wheat flour
3/4 c. brown sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
2 eggs, lightly beaten
1/4 c. butter, melted and cooled
1/4 c. canola oil
3 ripe bananas, mashed
1 tsp. vanilla

1. Preheat oven to 350 F. Grease muffin pan (makes 12).
2. Place nuts on baking sheet and bake for 8-10 minutes until lightly toasted. Let cool and chop coarsely.
3. In large bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon and nuts.
4. In medium bowl, combine bananas, eggs, melted butter, oil, and vanilla. Fold wet ingredients into dry ingredients just until combined.
5. Spoon batter into prepared muffin tin. Bake 20-25 minutes or until toothpick inserted in the center comes out clean.
6. Place on wire rack to cool for 5 minutes and then remove muffins from pan.

Meat Loaf

I have always liked meat loaf along with a baked potato. Comfort food. I use oatmeal instead of crushed soda crackers or bread crumbs to make it healthier. Do what you like. When we have ground venison, I use a pound of ground beef and half a pound each of ground pork and ground venison.

1 lb. ground beef
1 lb. ground pork
3/4 c. oatmeal
1 c. milk
1 egg
1 small onion, finely chopped
1 tbsp. Worcestershire sauce
1 1/2 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. black pepper
1/4 tsp. ground sage

1. Mix all ingredients. Spread in ungreased loaf pan.
2. Bake uncovered in 350 F oven for about 1 1/2 hours.

Bow Ties with Sausage and Leek Sauce

This has become one of our favorite dishes. It is a departure from the more traditional tomato-based sauce with pasta. If you don't have shallots, use green onions or garlic. This freezes well and reheats beautifully in the microwave.

6 qt. salted water
2 lg. leeks
2 tbsp. olive oil
1 lb. Italian sausage
1 tbsp. minced shallots
2 tbsp. butter
1 c. defrosted and drained frozen baby peas
1 c. chicken stock
salt and freshly ground black pepper
1 lb. bow-tie pasta
1/2 c. freshly grated Parmesan cheese


1. Bring salted water to a boil.
2. Meanwhile, prepare the leeks: cut off and discard top third of the rough green portion and the root ends. Remove any brown or wilted outer layers. Slice the remaining green and white parts into 1/2-inch thick rounds. Rinse the leek slices in several changes of cold water, swishing them around to remove all soil and grit.
3. In a large skillet, heat the olive oil over medium heat. Crumble the sausage meat into the skillet and cook, breaking up the lumps, until golden, about 5 min. Add the leeks to the skillet and cook, stirring, until wilted, about 5 min. Stir in the shallots and cook for 1 min. Add 1 tbsp. of the butter, peas, and stock. Heat to a boil, reduce the heat to medium-low, and simmer gently for 5 min. Season with salt and pepper, cover the skillet, and set aside.
4. Meanwhile, stir the bow ties into the boiling water. When the water returns to a boil, uncover the pot. Cook the pasta, stirring occasionally, until al dente–tender, but firm–about 12 min. Drain the bow ties well and return them to a pot over low heat.
5. Add the sausage and leek sauce to the pasta and toss well until the pasta is coated. Remove the pot from the heat, add the remaining 1 tbsp. butter and the grated cheese, and toss well. Transfer to a warmed serving platter or individual bowls. Serve immediately, passing additional grated cheese on the side, if you like. 6 servings.

Minnesota Pork Chops

This is so easy. It contains three of my favorite things (pork, wild rice and mushrooms).

6 pork chops
salt & pepper
1 c. wild rice, uncooked
1 1/2 c. chicken broth, boiling
8 oz. mushrooms, sliced
1 can cream of mushroom soup

1. Brown chops. Season with salt and pepper.
2. Grease a 9x13 pan. Sprinkle washed rice in bottom. Add chicken broth and mushrooms. Arrange chops on top. Spoon soup on top.
3. Cover with foil. Bake for 1 1/2 - 2 hours at 350 F.

Marinated Black-Eyed Pea Salad

One of my resolutions for this year is to eat more beans. Beans are good for you. I gave up on the usual resolutions like lose weight and be a better person. Those types of statements just set you up for disappointment.

1 yellow bell pepper, finely chopped
1 red bell pepper, finely chopped
1/2 onion, finely chopped
2 jalapeno chilies, seeded and finely chopped
4 (15 oz.) cans Black-eyed peas, rinsed and drained
2 tbsp. chopped fresh parsley
1 clove garlic, minced
1/2 c. red wine vinegar
2 tbsp. balsamic vinegar
1/4 c. olive oil
1/2 tsp. ground cumin
1 tsp. salt
1 tsp. ground black pepper
4 slices bacon, crumbled

1. Mix the yellow and red peppers, onion, jalapeno chilies, black-eyed peas, parsley, and garlic together in a large bowl.
2. Whisk the red wine vinegar and balsamic vinegar together in a small bowl. Gradually add the olive oil, whisking constantly to thoroughly blend with the vinegars. Stir in the cumin, salt and black pepper. Pour the dressing over the vegetable mixture, tossing to coat evenly. Cover and refrigerate 3-4 hours. Just before serving, stir in the crumbled bacon.