Green Beaned Casserole

Green Bean Casserole

2 pkgs. French cut green beans (sm.)

2 (10oz.) cans cream of mushroom soup

1 lb. bean sprouts, drained

1 lb french-fried onion rings

1 T. soy sauce

2 T. butter

Saute chopped onion and celery. Stir together all of the ingredients, except for 1/2 of the fried onion rings. Sprinkle rest of the onion rings on top. Bake at 350 for 30 minutes (without lid 20 minutes). 

Recipe from a Hale Family Classic

Prosciutto Feta Cheese Strata

A lovely Greek-style breakfast, lunch or brunch dish from the Rockledge
Inn in Colorado. While it is very easy to prepare, it does need to be
assembled.the night before, refrigerated overnight and then allowed to sit
at room temperature before baking for an hour, so prep time includes 8
hours in the fridge and half an hour sitting time.
by Chef Kate
8 servings
1/2 day 30 min prep
1 lb loaf sandwich bread, sliced and crusts removed and
reserved (good quality) .
8 ounces prosciutto, thinly sliced
4 ounces provolone cheese, grated
112 cup green onions, chopped
6 tablespoons fresh basil, thinly sliced
6 large eggs
2 cups whole milk
1 tablespoon Dijon mustard
1/2 teaspoon salt
3 tablespoons unsalted butter, melted
8 ounces feta cheese

1.  Line bottom of 13x9x2" glass baking dish completely with 1 layer of
bread, cutting some to fit.

2.  Arrange 1/2 of prosciutto evenly over bread. Sprinkle 1/2 Feta
cheese and 1/2 provolone over the ham.

3.  Sprinkle with 1/2 green onions and basil. Top with 2nd layer of
bread and repeat.

4. Cut crusts into cubes and sprinkle on top.

5.  Whisk eggs, milk, mustard, and salt in bowl and season with salt and pepper.

6.  Pour egg mixture over strata; press down on bread with spatula.

7.  Drizzle melted butter over strata. Cover and refrigerate overnight.

8.  Preheat oven to 350"F

9.  Uncover strata and let stand at room temperature 30 minutes.

10.  Bake until center is set, about 1 hour. Remove from oven.

11.  Preheat broiler and place strata under about 30 seconds, until top is golden.
Cut into large squares and serve.

Recipe from Maria

Karen's Yummy Oatmeal Waffles

Chocolate Ganache & Mint Brownies by Dad (Dan)

Here's the recipe. For the mint frosting:

1 package powdered sugar (16 ounces)
1/2 cup butter, softened (1 stick)
3 tablespoons milk
2 teaspoons mint flavoring

Beat sugar, butter, milk and mint flavoring with electric mixer at low speed until well blended and smooth. If frosting becomes too thick, beat in additional milk by teaspoonfuls until the frosting is of spreading consistency. 

You may want to check the flavoring after the first teaspoon just so the mint isn't too strong for you.

Then for the ganache:

8 ounces semi-sweet chocolate chips

1 cup heavy whipping cream

Place the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan over medium heat.  Immediately pour the boiling cream over the chopped chocolate. Stir the cream and chips together for about 2 minutes (even if it looks done). Last time I added about a tablespoon of butter before I put the cream in and it tasted good. But I don't think you need it. 

So to go over it all: cook the brownies, put them in the freezer for about an hour. Make the frosting, spread it over the brownies, freezer for an hour. Next, ganache is spread over the frosting, freeze for about an hour. mmm...yummy!

Recipe from: Liz & Dan Donaldson

Corey's Amazing Lemon Sauce

Here it is, the savory sauce that goes well on ravioli, salmon, chicken, crepes, the list goes on....

3 tbsp butter
1 large juicy lemon
2 tbsp Rice vinegar (below is my favorite brand...nice and sweet)

1 chicken bouillon cube
2-3 tbsp flour (depending on how thick you want the sauce)
1 cup water

Heat sauce pan to medium. Add butter, juice from the lemon, rice vinegar, and chicken bouillon cube. Stir and simmer for 3-4 minutes until bouillon cube has melted into sauce. Slowly whisk in butter to create a roux. Add water, and whisk until smooth. Add water until you reach the desired consistency. You can also add a tablespoon of heavy whipping cream at the end for additional richness.

Peasant Bread

This bread is so easy and fool proof. If I am feeding a crowd I double it and it make 4 loaves.

1 pkg dry yeast (2 tsp.)

2 cups warm water

1 T sugar

2 t salt

4 cups flour 

oil (I use olive oil)

corn meal

2 T melted butter

Place yeast, water, sugar and salt in warm bowl. Stir until dissolved.  Add flour, stir until blended.  Do not knead.  Cover, let rise 1 hour or until doubles in size (in a warm spot). 

Flour hands.  Separate dough into 2 balls on a floured board.

Oil the cookie sheet, and sprinkle with cornmeal.  Place dough on sheet.  Let rise 1 hour.  Pour melted butter on top of balls. Bake at 425 for 10 minutes.  Reduce heat to 375 and bake for 15 minutes more.

Recipe from Janel

Butternut Squash Lasagna

This recipe comes from my good friend Amy, who's a fabulous cook! She had us over for dinner and made this for us. It's now one of Derek's favorite meals, in fact he requested this for Father's Day.

1 Tbsp Olive Oil
2 pounds butternut squash, peeled, seeded, and cut into 1" cubes
salt and freshly ground black pepper
1/2 cup water
5-6 Amaretti Cookies*, crumbled
1/4 cup Unsalted Butter (1/2 stick)
1/4 cup All-purpose flour.
3 1/2 cups whole milk
3/4 cup lightly packed fresh basil leaves
12 no-boil lasagna noodles
2 1/2 cups shredded mozzarella cheese
1/3 cup freshly grated parmesan cheese

Heat the oil in a large, heavy skillet over med-high heat.  Add the squash and toss to coat.  Sprinkle with salt and pepper.  Pour the water into the skillet, then cover and simmer over med heat, stirring occassionally, until the squash is tender, about 20 minutes.  Cool slightly, then transfer the squash to a food processor.  Add the amaretti cookies and blend until smooth.  Season the squash puree to taste with more salt and pepper.

Melt the 1/4 cup butter in a medium, heavy saucepan over med. heat.  dd the flour and whisk for 1 minute.  Gradually whisk in the milk. Bring to a boil over med. high heat.  Reduce the heat to med and simmer, whisking often, until the sauce thickens slightly, about 5 minutes.  Cool slightly.  Transfer half of the sauce to a blender.  Add the basil and blend until smooth.  Return the basil sauce to the sauce in the pan and stir to blend.  Season with salt and pepper.

Position rack in the center of the oven and preheat the oven to 375 degrees.  

In a 9x13 pan, spread 3/4 cup of the sauce on the pan, arrange 3 of the lasagna noodles a top the sauce (noodles expand as they bake).  Pour a third of the squash puree over the noodles and sprinkle with 1/2 cup of the mozzarella.  Drizzle 1/2 cup of the sauce over the mozzarella.  Repeat layering the noodles squash puree, and cheese two more times.  Top with the remaining 3 noodles.  Drizzle with remaining sauce.

Cover the baking dish tightly with foil and bake for 40 minutes.  Uncover the lasagna and sprinkle with the remaining 1 cup of mozzarella and the parmesan.  Continue baking, uncovered, until the sauce bubbles and the top is golden, about 15 minutes longer.  Let the lasagna stand for 15 minutes before serving.

*I've had a hard time finding amaretti cookies in regular grocery stores, but often specialty stores such as World Market or Whole Foods carry them.

Recipe from Janel

Fish Taco's and Fresh Salsa

I found this recipe on one of my favorite blogs, 71 toes. This recipe shows up on our dinner table at least every other week. We all love it, and it really is pretty easy!

Marinade

For 4-6 pieces of Tilapia  

2 garlic cloves

1/2 cup fresh parsley (I've used dried. Works great)

1/2 lemon (I add the whole thing)

1/2 cup olive oil

1/4-1/2 cup red wine vinegar 

1 Tablespoon dried oregano

1/2 teaspoon black pepper

2 dashes Tabasco sauce (never have added this)

Marinate for 20-30 minute then grill on high for about 3-5 min each side until it flakes. Or you can put them in your oven broiler. 

Sauce (this is what makes these so darn good):

I always add more garlic, lime, cumin, and cilantro

1/4 cup mayonnaise

1 T lime jiuce

2 tablespoons of chopped cilantro

1 clove garlic, pressed

1/8 teaspoon cumin

1 tablespoon water

Fry corn tortillas and melt the cheese.

Serve with lime wedges, avocado's, and Salsa.

We use this fresh salsa, or are favorite salsa we have on hand.

Fresh Sala:

Tomatoes (blender 3/4 full of them chopped in half)

3 cloves garlic

1/2-3/4 red onion

cilantro (as much as possible)

1 heaping tsp seasoning salt

1/2- 1 tsp. pepper

cumin to taste

pulse in blender to chop

Recipe from Janel

Black Bean & Corn Salsa

I just made this for a BBQ, and it was a hit! I've made a few different versions of this dip, but hands down this one is my favorite. I love the fresh corn and the homemade dressing. This comes from my good friend Julie!

(Photo by Julie)

2 cups diced red pepper (about 2 peppers)

2 cups diced tomatoes (about 2 large tomatoes)

2 cans black beans (rinsed and drained well)

2 cups fresh corn (about 3 ears of corn)

1 jalapeño, finely diced

1/4 cup cilantro, finely minced (about 1 cup whole)

1 shallot, finely diced

2 large cloves garlic, finely diced

1/4 cup oil

2 tablespoons red wine vinegar

1/4 teaspoon cayenne pepper

1/4 teaspoon dried cumin

2 teaspoons salt

1/4 teaspoon fresh ground pepper

1 teaspoon fresh lime juice

Start by finely dicing the cilantro, shallot, garlic and jalapeño and place in a small bowl. (Remove seeds from jalapeño, unless you want it really spicy!) To the bowl add oil, red wine vinegar, cayenne pepper, cumin, salt, pepper and lemon juice. Mix together well and set aside.

Fill a medium size pot with water and bring to a boil. Cook corn for 4 minutes. Remove corn from pot and rinse with cold water for a few seconds. Set aside to cool.

Rinse and drain beans well. Chop pepper and tomatoes and place in a large bowl. Slice corn kernels from ears and add to bowl along with the beans. Toss with cilantro mixture. Season with more salt, if necessary, to taste. Eat immediately, or let sit for an hour or two to let the flavor combine. Enjoy!

Recipe from Janel

Lemon Cake

Here is the cake I made fore Derek and Karen's birthday. Super easy and yummy!!!

Lemon Cake

1 package lemon cake mix

1 cup sour cream (8 oz)

¾ cup water

¾ cup oil

4 eggs

1 small package lemon instant pudding

Mix dry ingredients.  Add wet ingredients.  Mix with electric mixer on medium/high for about two minutes.

Pour into a greased 9x11 pan or two round pans.

Bake at 350 degrees for 30 minutes.

Lemon Frosting

1 cup (2 sticks) butter, very soft

8 cups powdered sugar

½ cup fresh lemon juice

1 teaspoon grated lemon zest

Place the butter in a large mixing bowl.  Add 4 cups of the sugar, then the juice and the zest.  Beat until smooth and creamy.  Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency.  (I think I do about six cups total.)  If desired, add a few drops of yellow food coloring and mix thoroughly.  Use and store at room temperature.  (Don’t refrigerate and it will last in a Tupperware for about three days.)

Recipe from Janel

BLT Salad

This is my favorite salad, at the moment, I love a good salad! I don't think this is the healthiest salad, but it sure is tasty! Got this from my good friend Brooke, who always seems to find great recipes. 

(Photo by Brooke)

SALAD

3-4 heads of romaine lettuce, chopped (I used 4, large hearts of Romaine)
1-1 1/2 pounds of bacon, cooked and crumbled (I've used regular bacon and the microwave variety, both are fine. I used 1 lb. in my salad.)
2-3 cups of halved, grape or cherry tomatoes ( I used 3 cups. I love tomatoes.)
1 bunch of green onions, thinly sliced
8 oz. Swiss cheese, cubed or grated (I like mine grated, but do not buy pre-shredded, so much better when you grate your own.)

Toss all ingredients together.

DRESSING (don't let the mayo scare you. I don't usually like mayo based dressing, but I promise this is to die for on the salad. Never tried reduced fat. If you do, let me know.)

1 1/4 cups of mayo
3/4 cup sugar
3/4-1 tsp. freshly ground pepper
1 tsp. salt
2 TBSP. white vinegar

In a small bowl, mix all ingredients together and stir until sugar is dissolved, this takes a little effort.

I use a little more than half the dressing on this size of salad, so you will have some left over. Toss it in just before serving. The salad makes a large amount...easily feeds 12 adults as a side dish and does not get soggy quickly. Perfect for a party.

Recipe from Janel

Chicken with Feta Cheese and Tomatoes

Anything with feta, tomatoes, and basil is sure to win be over. We had this last night and served it with corn on the cob and peasant bread. Definitely hit the spot for the summer.

1/2 sweet yellow onion, sliced thinly
2 cloves of garlic, minced
2 tbsp olive oil, divided
2 boneless skinless chicken breasts
1 cup of red grape tomatoes
Sea salt and fresh cracked pepper
Garlic powder to taste
2 tbsp fresh basil, chopped
2 tsp balsamic vinegar
2-3 Tbsp feta cheese

Heat 1 tbsp olive oil in a skillet over medium heat. Add onions and a bit of salt then saute until golden brown and caramelized- about 15-20 minutes. In a large grill pan, heat the other tablespoon of olive oil over medium high heat and season the chicken breasts with sea salt, freshly cracked pepper and garlic powder, to taste. Make sure pan is nice and hot before adding the chicken. Cook for 5-6 minutes before turning over. Cook for additional 3-4 minutes to desired degree of doneness. Remove from heat to a serving platter. Make sure to let the chicken rest for 3- 5 minutes before slicing so it stays nice and juicy. IN the same skillet as the onions, add the grape tomatoes then season with sea salt and freshly cracked pepper, to taste. Cook for 3-4 minutes until the tomatoes are soft. Add minced garlic, stirring frequently for 60 seconds. Pour the tomatoes and onions on top of the sliced chicken, drizzle with balsamic vinegar. Top with feta cheese and fresh basil.

Make sure not to forget the balsamic vinegar, it makes a big difference. Enjoy!

Recipe from Janel

Lemon Gnocchi with Spinach and Peas

You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/240959?mbid=ipapp

The zing of fresh lemon enhances both the peas' sweetness and the natural flavor of the spinach. The whole quick, creamy dish is bolstered by soft pillows of potato gnocchi.

ingredients

• 1 cup frozen baby peas (not thawed)
• 1/2 cup heavy cream
• 1/4 teaspoon dried hot red-pepper flakes
• 1 garlic clove, smashed
• 3 cups packed baby spinach (3 ounces)
• 1 teaspoon grated lemon zest
• 1 1/2 teaspoons fresh lemon juice
• 1 pound dried gnocchi (preferably De Cecco)
• 1/4 cup grated parmesan

Simmer peas with cream, red-pepper flakes, garlic, and 1/4 teaspoon salt in a 12-inch heavy skillet, covered, until tender, about 5 minutes.

Add spinach and cook over medium-low heat, uncovered, stirring, until wilted. Remove from heat and stir in lemon zest and juice.

Meanwhile, cook gnocchi in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then drain gnocchi.

Add gnocchi to sauce with cheese and some of reserved cooking water and stir to coat. Thin with additional cooking water if necessary.

Recipe from Janel

Cucumber Salad

I am pretty sure I could eat this salad every day for lunch. Light, fresh and oh so yummy!

1 English cucumber, peeled and diced

1/2 pint grape tomatoes

1 cup cottage cheese, rinsed and drained

2 tablespoons olive oil

1 tablespoon rice vinegar

kosher salt

fresh ground pepper

Toss everything together. Season with salt and pepper to taste.

Recipe from Janel

Whole Wheat Pancakes/Waffles

This recipe comes from my Great Grandma Jones. I've tried other recipes, but I always come back to this one. It's so simple and really healthy. We always put peanut butter, apple sauce, and a little bit of maple syrup on top. Just to make it more healthy and filling.

1 C. Buttermilk
1 C. Wheat Kernels
Blend for two minutes. (Use your blender)

Add:
2 eggs
1/2 C buttermilk
1 tsp salt
1 tsp baking soda
1/2 C oil
Blend for 4 minutes and than cook on a hot pan.

Note: If I don't have buttermilk, I just use milk and add a little lemon juice to it.

Recipe: by Janel

Spicy Beef and Broccoli Stir Fry

1/4 C soy sauce

1 T cornstarch
2 T vegetable oil
1 boneless beef top sirloin steak (1 1/2 pounds), trimmed
3 C broccoli flowerets
1 med. onion
1 med. red pepper
2 garlic cloves, pressed
1 tsp. peeled fresh ginger root, finely chopped
1/4 tsp. red pepper flakes
1/2 c. beef broth

Whisk together soy sauce, cornstarch and 1 T of the oil. Cut steak lengthwise in half and then crosswise into 1/4" strips. Add beef to soy sauce mixture; toss to coat. Cover and refrigerate 15 min. to marinate. Cut broccoli into flowerets and onion into thin wedges. Cut bell pepper into thin 2" strips. Heat 1 tsp. of the remaining oil over medium-high heat. Add half of the beef, garlic, ginger and red pepper flakes to skillet. Stir fry until outside surface of beef is no longer pink. Remove from skillet and keep warm. Add 1 more tsp. of oil to the skillet and heat until hot. Stir-fry the rest of the beef, garlic, ginger and red pepper flakes. Remove from skillet. Heat remaining 1 tsp. oil in same skillet until hot. Add broccoli, onion and bell pepper until crisp-tender. Return beef to skillet, add broth. Bring to a boil for 1 minute, stirring until sauce is slightly thickened. 4 servings. Serve over hot cooked rice or Asian noodles.

Recipe from Janel

Summer Squash and Sole Tacos with Pineapple Salsa

I found this off a blog I follow. This meal is super easy, and you can use fresh summer produce. 

Image via mrs.cropper.blogspot.com

small corn tortillas
sole fillets (or tilapia or whichever white fish you prefer)
summer squash (I used yellow and green zucchini)
canned crushed pineapple 
onion
cilantro
lime
chili powder
olive oil
salt 

What you do:
Cut up your squash into spears, drizzle them with olive oil and coarse salt, then roast them on a cookie sheet in a 425 degree oven until they are tender and beginning to brown (15 minutes-ish). 

Once the squash comes out, turn the oven up to broil. To prep the fish, spray each side of the fillets with cooking spray, and dust a tiny bit of chili powder and salt on them. They cook for 7-10 minutes.

While the oven is doing all the work, make the salsa by combining about a half a can of the crushed pineapple with a 1/4 of an onion, diced, and about a 1/3 of a bunch of cilantro. 

Fry up your corn tortillas with olive oil and salt. 

To serve, layer the sole, squash, and salsa on a tortilla and top it off with a bit of fresh-squeezed lime juice.

Recipe from Janel

Lauren's Easy Fresh Salsa

1 Drained can of Rotel tomatoes with chilies (mild) 

1 Drained can of diced tomatoes (14 oz)

fresh cilantro (I pluck the leaves off the stems)

1/4-1/2 onion (how much onion you like, I use white, yellow, sweet or red)

Dash of sugar (about 1/8-1/4 tsp) (this helps take away the canned tomato flavor)

Squirt of Lemon juice (about 1/2-1 tsp) (this helps take away the canned tomato flavor)

Kosher salt or salt (probably 1/2 tsp- 1 tsp)

Add more sugar, salt, or lemon juice if needed...I never measure, it kind of depends on the flavor of the tomatoes in the can.

Put all ingredients in a blender and pulse it until onion is chopped up.

You can also add other Mexican seasonings if you like, Cumin, Garlic Salt, Chili Pepper, etc.  If I don't have Rotel, I use 2 cans of diced tomatoes and then I add these flavors in the blender...sprinkle of this, sprinkle of that...Have some chips standing by to taste it.

Karen's Succotash

This is a very simple side dish that is quick and easy to prepare.  We love it with mashed potatoes. Add other vegetables that your family likes. (I think lima beans are traditional in succotash.)

1 zucchini, quartered and sliced
1/2 Red Pepper, chopped
1/2 yellow onion, chopped
16 oz. frozen corn (I like petite sweet corn)
1 cup chicken broth
olive oil
Saute the onion in some olive oil for a few minutes.  Add the red pepper and zucchini and stir fry for a few minutes until crisp tender. Add the frozen corn and chicken broth.  Simmer for a few minutes until the vegetable are done.

Caramelized Pear and Gorgonzola Pizza

Pizza:

1 recipe pizza dough (I use dough from Fresh & Easy)
6 oz. gruyere cheese, shredded
4 oz. gorgonzola dolce
1 firm but ripe pear, cored and thinly sliced (1bout 1/4 inch)
1 sweet yellow onion, sliced thinly
handful of walnuts, chopped
olive oil
butter
black pepper

Salad and Gorgonzola dressing:
4 cups spring greens, washed and dried
3 Tbsp. seasoned rice wine vinegar
3 Tbsp. olive oil
1 Tbsp. honey
1/4 cup sour cream
1/4 cup plain yogurt
1/2 cup crumbled gorgonzola cheese
pepper

Directions:
Preheat oven to 450 degrees.
Over medium heat in a small skillet, caramelize the pears in melted butter.
Caramelize the sliced onions in butter over medium heat.
Shape the pizza dough and let it rest for 15 minutes.  Brush lightly with olive oil.
In a jar with a sealable lid, combine all the ingredients for the dressing, screw on the top, and shake until well incorporated.
Top dough with a small drizzle of gorgonzola dressing, the caramelized onions, and the gruyere cheese. Arrange pear slices on top of cheese and top with pieces of gorgonzola cheese.
Bake at 450 for 8 - 10 minutes on the bottom rack of the oven or until the crust is golden and bubbly. Sprinkle walnuts and black pepper on pizza while it is hot.  Top with salad and dressing.
We like to bake our pizzas on the gas grill on a pizza stone.

Heather's Best Ever Chocolate Bundt Cake

This recipe is so good but so simple.  I always keep these ingredients on hand so that I am always ready to make a quick dessert.

1 pkg. Duncan Hines devils food cake mix
1 12 oz. pkg. semi-sweet chocolate chips
1 small pkg. instant jell-o chocolate pudding
2 eggs
1 3/4 cup milk

Stir together until well blended.  (I use a whisk.) Pour into a greased bundt pan.  Bake in preheated 350 degree oven for 50 - 55 minutes.  (Check after 45 minutes...this cake goes from done to over done very quickly!)  Cake should spring back when touched.  DO NOT OVER BAKE.  Let cool for 10 minutes, loosen edges with a knife, and turn over onto a serving plate.  Dust with powdered sugar. (I use a sifter.)

Crock Pot Minestrone Soup

This is my favorite minestrone! I don't have that many crock pot meals I love, mainly because I really like fresh food. This recipe you add the fresh ingredients the last thirty minutes. Anytime we have soup we have to have some kind of bread, or else my children and husband are still hungry!

(image via skinnytaste.com)

• 1/2 onion, chopped
• 1 cup carrots, chopped
• 1 celery stalk, chopped
• 2 garlic cloves, minced
• 1 (28 oz) can diced tomatoes
• 1 (15 oz) can white beans, drained, rinsed (cannellini or navy)
• 3 cups fat free chicken broth (or vegetable broth for vegetarians)
• 1 oz chunk of good Parmesan cheese rind
• 1 fresh rosemary sprig
• 2 bay leaves
• 2 tbsp chopped fresh basil
• 1/4 cup chopped fresh Italian parsley leaves
• salt and fresh pepper
• 1 medium zucchini, chopped
• 2 cups chopped fresh or frozen (defrosted) spinach
• 2 cups cooked small pasta like ditalini or elbows (al dente)
• extra parmesan cheese to top

Rinse and drain beans. Puree beans with 1 cup of the broth in a blender. (I have never done this step)

In a crock pot, combine broth, tomatoes, pureed beans, carrots, celery, onion, garlic, herbs, Parmesan cheese rind, salt and pepper. Cover and cook on low for 6 to 8 hours.

Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes. Add cooked pasta, cook 10 minutes more. Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper.Ladle soup into bowls and top with extra parmesan cheese.

Here is the link to the recipe. 

Karen's (Oma's) Memorable Fudge Recipe

4 cups sugar

1 cup butter

16 large marshmallows

1 can evaporated milk

2 cups semisweet chocolate chips

2 teaspoons vanilla 

nuts

Combine sugar, butter, marshmallows, and milk and cook in heavy saucepan over medium to high heat stirring constantly until soft ball stage (235-245 degrees.)

Pour over chocolate chips in bowl.  Stir until smooth.  Add vanilla and nuts.

Pour into 9 x 13 pan and let cool.

This recipe is so memorable that 15 years later my friend from Facebook was asking if I had the recipe.  We had this fudge back in high school for my husband's 16th birthday...fun memories :)

Christmas Book Favorites

These books listed would all be ones I would read again and again each Christmas season:
3 Stars (I would read it), 4 Stars (Really Good), 5 Stars (must read!)

Lauren's List
Books for kids ages 3-9

The Christmas Sweater, by Glenn Beck , 5 Stars, 
Fun festive illustrations, story of gifts of love, Christmas magic, and meaning of Christmas.

Great Joy, by Kate DiCamillo, 4 Stars
Sweet story about a little girl concerned for a homeless man, the Nativity is referenced.

The Legend of the Candy Cane, Lori Walburg, 5 Stars 
(Themes: Magic of Christmas, Children, Candy, Jesus)

The Little Fir Tree by Margaret Wise Brown , 4 Stars 
(Themes: Love, Little boy sick, magic of Christmas)

Books for kids ages 7+
The Christmas Candle, by Richard Paul Evans , 3 Stars, 
probably more if my kids were older, they got it but we needed to explain it.  The illustrations are more like Rembrandt Style (Themes: Thinking of others less fortunate, We are all children of our God, the true spirit of Christmas)

Josie's Gift, by Kathleen Long Bostrom, 5 stars!!

 "Christmas is not about what we want. It's about what we have."
(Themes: The need for Christ in our hearts, the meaning of Christmas and gifts.)

Potato and Bacon Casserole

4 c Southern/country-style hash browns (cubes) - one bag, doesn’t need to be thawed

1 12-oz package bacon

2 c mixed cheeses

2 green onions, slice green and tops of white parts

6 eggs

1 c milk

1/2 tsp kosher salt

A couple shakes of black pepper

Begin cooking bacon. While the bacon is cooking, place the potatoes in a 9×13″ baking dish. Sprinkle cheese over the potatoes. When the bacon is done cooking, drain it on a paper towel, then crumble. Slice green onions and spread them over the cheese. Spread crumbled bacon on top of the green onions. Whisk completely together the eggs, milk, salt, and pepper then pour the egg mixture evenly over the potato mixture.  Cover and refrigerate overnight or for 7-8 hours. When ready to bake, preheat the oven to 350.  Bake, uncovered, for 50-55 minutes or until the cheese is bubbly and egg is set in the middle - test with a spatula or fork. Allow to stand for 15 minutes before cutting. Serve with fresh fruit.

Recipe Source: Adapted from Our Best Bites by Bonnie Weeks