Mom's Christmas Cut-Outs & Frosting

Cookies:
1 c. sugar
3 c. flour
1 c. shortening (aka, 1 stick butter and 1 stick margarine, softened)
1 tsp. baking soda
1 tsp. baking powder
salt (very helpful, right?! I put in a few sprinkles)
2 eggs
6 tsp. milk

1. Sift all dry ingredients together.
2. Add shortening and work together (did this by stirring/chopping with a fork)
3. Add eggs and milk; stir until consistency looks right.
4. Bake @ 375 degrees (8-10 mins depending on oven).

*When cutting out, flour surface well; form big dough ball and keep tossing on flour--onto anything--if things get sticky. Flour rolling pin often, and cut-outs, as well. Flour, flour, flour!

Frosting:

Heat in a saucepan:

1/2 stick butter

1 and 1/2 c. powdered sugar

1 tsp. vanilla

condensed milk (just gradually add more until it looks right!)

Italian pasta & bean soup

2 oz pancetta chopped (or 3 slices bacon cut small)

1 T EVOO

1 onion chopped

2 garlic cloves minced

1 can diced tomatoes

4 c chicken broth

1 c water

3/4 c parmesan cheese

1 sprig fresh resemary

1 c ditalini (very small pasta... but alphabet pasta is fun too)

1 can canellini beans drained and rinsed.

1. Heat pancetta and oil in saucepan over med-high heat until browned, 5 mintues. Add onion and cook over medium heat until softened, 3 minutes. Stir in garlic for about 30 seconds then add tomatoes, broth, water, parmesan and rosemary and bring to a boil.

2. Add pasta and beans and cook until pasta is al dente. Discard rosemary sprig. Season with salt and pepper. Drizzle with additional olive oil to serve.

IMPORTANT: Use fresh rosemary for the absolute best flavor. I'm a cheapskate and often sub dried herbs for fresh in recipes but it makes a huge difference in this one.

Cheesy Cauliflower Soup

THE. BOMB. IN. WINTER.

3 c water

1 t salt

1 head cauliflower chopped into chunks

Boil water, add salt and cauliflower and cover, simmering until cauliflower can be poked through easily with a fork.

Melt 1 STICK BUTTER in a soup pot and sautee 4 BUNCHES SCALLIONS, SLICED THIN for about 7 minutes until softened. Add 3 T FLOUR and stir. Slowly incorporate 3 C MILK stirring constantly. Add 1/2 t PEPPER, 1/8 t HOT SAUCE or 1/4 t CHILLI POWDER and 2 T WORSTECHIRE SAUCE.

Drain cauliflower when done and add 3 C Chicken broth to the cauliflower pan. Pour the soup/cauliflower mixture into the soup pot with the milk mixture. Blend everything in a food processor or blender. Return to medium heat. Add 8 OZ CHEDDAR CHEESE SHREDDED and 3 T LEMON JUICE (add one at a time in case its too tangy for you.)

This is awesome on a cold day.

Corn Bread, Complements Lindsay (Jones) Ortega

1 can creamed corn

1 can regular corn

1 egg,

1 stick of butter

jiffy corn muffin mix - 1 box

1 cup sour cream.

Mix everything together and bake at 350.

Sometimes I cut back on the amount of sour cream and butter; it seams like so much. It always seems to turn out the same. I just cook it until it looks like a pot pie, usually around 30 minutes.

Introduced by Lindsay Ortega, Thanksgiving 2011; Tampa.

Phili Cream Cheese Mocha Cheesecake (Pie)

*This has been a Reynolds' Family Thanksgiving staple for years. Margarita gets credit for introducing it in 2008, approximately!

2-8oz. packages of cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
4 squares (1 oz. each) semi-sweet chocolate, melted
3 tbsp. black coffee (that is, coffee that is made; the liquid form) :)
1 chocolate wafer crumb crust

1. Mix cream cheese, sugar, and vanilla until well blended; add eggs, and mix well.
2. Stir in the chocolate and coffee
3. Pour into crust; bake @ 350 degrees for 40 minutes.
4. Refrigerate 3 hours min. before eating.

*Original recipe suggests fruit as a topping, however Margarita's substitute of chocolate shavings works deliciously, as well!

Sweetheart Apples

4T butter

2 Large apples

2 t vanilla

3 slices bread

Sugar

Melt 3 T butter on medium heat in a large frying pan. Slice Apples thin, into about 16 slices per apple. Add apples to melted butter and fry 4 minutes on each side. When you are 4 minutes in and need to flip them, add the vanilla.

While they are frying, use a heart shaped cookie cutter to cut little hearts out of the bread.

When the apples are done, take out with a slotted spatula, leavin the liquid in the pan. Add the last T of butter. Then kkeep the heat on and add the bread, frying until golden brown on each side. Take off and arrange hearts over the apples, dusting all with a little sugar.

These are addictive and these are fatty but since there are no bridesmaids dresses to fit into I figured I'd post:)

Chilli Stuff on Rice - Gram D's & Aunt Ann's

1 onion

1# ground beef

A little flour

Can Tomato soup

Chilli powder, salt & pepper.

Chop the onion fine and saute in a little oil. Add the beef and break up. Cook until it is browned. DO NOT DRAIN FAT.

Add a little flour and pour in the can of tomato soup. Turn to a low simmer. Add some chilli powder, salt and pepper. You don't want too hot but you do want the taste of chilli, trust me. Simmer for 45 minutes. You can leave uncovered but it does get too thick so I alternatebetween covering and not. You'll totally hate yourself for enjoying this caveman like dish.

Marya's Banana Blueberry Muffins

*This is perfect for when you have a banana or two that are about to go bad. Also, since I don't have frozen berries from the U.P., I've learned to have a bag of frozen berries from the store in my freezer for such occasions.

Yield = 6. *Attainable with one bad banana.

Mix together:
1 cup Flour
2 T. and 2 tsp. brown sugar
1/4 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
2 egg whites (*If you don't have eggs in the house, use: 6 T. veg oil and 2 T. water for these.)
1/2 tsp. vanilla

Fold in 3/4 cup mashed banana (like I said, this is about 1 banana).

Finally, stir in:
1/2 cup blueberries
1/4 cup (approx.) shredded coconut.

Bake @ 350 degrees for 16 minutes. (Marya)

Chicken Stir Fry (Thai-tasting)

This is what I put in it; I'm sure any other combination of veggies/nuts will also taste good.

Stir Fry in vegetable oil:
thin/small sliced carrots
onion
handful of dry roasted peanuts
1-2 cups cooked/cubed chicken
1/2 clove garlic (just toss in at the end of these)

Mix together, and then pour over the above:
1/2 cup chicken broth (I used a bouillon cube)
2 T. Soy sauce
2 T. sugar
2 T. corn starch

Bring the contents to a boil, stirring, and then turn the mixture to low until served (white rice and lemon)! (Marya)

Maple Soy Salmon

Marinate 1# of Salmon in the following for at least 1/2 hour before baking.
Flip 1/2 way through:

1/4 cup maple syrup
2 T. soy sauce
1 clove garlic, minced
1/4 tsp. garlic salt
1/8 tsp. black pepper


Preheat oven to 400 degrees, and bake for 20 minutes, or until the salmon flakes easily. Bake the salmon and all of the marinade juices.

*Delicious, and recommended with white rice and lemon! (Marya)

Ruby's Crumb Crust (*To top ANY pie!)

*For bottom crust, simply use 1/2 of Mom's crust recipe, and make the bottom crust.

1. With a pastry blender (U-shaped thing with prongs), mix: 3/4 cup flour, 1/2 cup, sugar, and 1/3 cup softened butter (5 1/3 Tbsp).


2. Mix until butter isn't too visible.


3. Sprinkle on top of the pie and still cover the edges with foil

(Bake pies @ 425 degrees for 25-30 plus minutes.)

Mom's Blackberry Apple Pie

*Use Mom's crust recipe. Make crust, and after the bottom crust is set in the pie dish...

1. Poke holes in the crust with a fork. Then sprinkle with both 1 heaping Tbsp. of sugar and flour. Then pour on:


2. 2 cups apples and 1/2 cup. blackberries.


3. Sprinkle with 1/8 cup flour and 1/2 cup sugar.


4. Add 2 cups apples and 1/2 cup blackberries.


5. Again, sprinkle with 1/8 cup flour and 1/2 cup sugar.


6. Put dabs of butter on top of the above fillings.


7. Add the top crust, and again, poke holes in the crust with a fork (after the edges are securely sealed.


8. Line the sealed edges with tinfoil.


9. Bake @ 425 degrees for 25-30 (plus) minutes.

Mom's Pie Crust

2 cups flour
1 tsp. salt
1/3 cup milk*
1/2 cup veg. oil

Mix with fork until it is the correct consistancy; split in half for top/bottom crusts.

*Per Ruby's note, use 1/2-1/3 cup milk, NO MORE!

Chicken Quesedilla pie

Preheat oven to 450 and grease a 9" pie plate.

Place 1 SOFT TORTILLA in the center of the pie plate and brush with a little VEGETABLE OIL.

In a bowl, mix 1 c CHEDDAR CHEESE, shredded, 1 c. SHREDDED OR CUBED CHICKEN, 1/2 t SALT and 1/2 t PEPPER. This is how I make it as my kids like blander tastes - and its still really tasty this way, but the recipe also calls for 1/2 c. CILANTRO, CHOPPED and 1/4 c. JALEPENOS FROM A JAR, CHOPPED - so add at your discretion.

Add mixture to the pie plate, pressing so that it covers the bottom evenly. In another bowl, mix 2 large eggs, 1 c. MILK, 1 c. FLOUR, 1/2 t SALT and 1 t BAKING POWDER. Make sure no lumps remain and then pour into the pie pan. Add 1/2 c. ADDITIONAL SHREDDED CHEDDAR to top and pop in the oven for about 20 minutes, until the top looks golden brown. Then, take out and let cool 5 minutes. Makes enough for 2 nights for 2 adults and 2 kids if you add a salad to it. Really good served with sour cream and salsa.

Marya's Boneless Buffalo Tenders

To Bread the Tenders: (I just did this with a tray of about 20 uncooked chicken tenders.)
*NOTE: This meal works well to prepare the chicken in advance. I find when I let the tenders settle--once cooked--with the breaded coating, the coating stays on better when submerged in the buffalo sauce.

1. Have 2 bowls: one with 1-2 cups of plain yogurt, and the other a dish with bread crumbs (I would suggest Progresso Italian Style Breadcrumbs).
2. Submerge each uncooked tender in the yogurt; slide tender between two fingers to take off excess yogurt--want it thinly coated. Then dip the coated tender in the breadcrumbs until fully covered.
3. Have a cookie sheet covered with tinfoil, and sprayed evenly with cooking spray; lay prepared tenders on sheet.
4. Bake @ 400 degrees for 10-12 minutes. Flipping not necessary.
5. Once cooked enough (cut open chicken at its thickest part to see), let cool for about10-15 mins. THEN, carefully transfer onto a plate/platter--flipping/turning them over so that the other side can be exposed for more cooling/drying (the side that was on the tinfoil will be moist).

*At this point, I let them cool for another 10-15 minutes, so that they don't create too much moisture when I refrigerate them; then cover and refrigerate.


...Later that night (or next day or two)

1. Preheat oven to 350 degrees. Lightly grease a cookie sheet, and place the tenders on the sheet. Bake for 10 minutes, or until warmed through. (NOTE: I have yet to do this with prepared tenders that are frozen... Obviously, you would then cook for longer.)
2. While the tenders are baking, combine the following in a small pan on the stove top until melted together completely:

• 1/2 cup Franks Hot Sauce (Buffalo flavor works well!!)
• 1/3 cup butter or margarine
• 2 Tbs honey

3. Combine the sauce & tenders in dish/bowl; stir until all are coated & SERVE! SO GOOD!!!!

Paolo's Meatballs & Sauce

1 pound Ground Beef
1/2-1 cup Bread Crumbs
3 eggs
2 Tbsp. Parsley (fresh recommended)
1/2-2 cup Parmesan
salt & pepper to taste
"Pinch" of Nutmeg
1 clove crushed Garlic

1. Mix well the above; add bread crumbs if the final product is too runny.
2. Set aside; refrigerate. Start sauce.
3. Cover bottom of a deep pan in extra virgin olive oil. Add 2-3 whole cloves garlic and heat on medium for several minutes.
4. Add Large can of crushed tomatoes (Hunt's recommended) and a few whole tomatoes (which I crush in my fingers, first).
5. Season with a little salt and cook on Med/Low for 10 minutes.
6. Roll meatballs and drop in sauce. Once done, cook for 20-25 minutes.
7. *Optional: Throw in some fresh basil leaves with 2 minutes left in the cooking time.

Shrimp Burritos

OK, so this is Marya posting, and this is a style for preparing shrimp so as to then use them--instead of chicken--for burritos...int the way you have all seen me make them.


2 pounds shrimp (shells and tails removed); *This amount made about 12 burritos.
olive oil
4 tsp minced garlic
1/4 cup lime juice (fresh is best)
1/8 - 1/4 cup fresh cilantro; *Approximate measurement; ripped into small pieces w/ no stems.
1 tsp. crushed red pepper flakes (to taste)

1. Cover the bottom of a pan with oil; warm oil and stir around the garlic until softened (brown, NOT BURN).
2. Stir in the rest of the ingredients, and cook until shrimp turns pink. Stir frequently, and make sure it is cooked through.
3. Scoop out the shrimp with a slotted spoon, and chop to smaller pieces; return to liquid once chopped.
4. Scoop spoonfuls into your burritos and ENJOY!!!
   

SO GOOD!!

Mom's Fruit Pizza

CRUST:

1. Blend: 3/4 cup margarine, softened and 1/2 cup powdered sugar.
2. Then add and blend 1 1/2 cup flour.
3. Press into bottom of 12" pizza pan (grease, first).
4. Bake 20-25 min. at 300 degrees (until lightly browned).

PIZZA SAUCE:

1. Melt 1 2/3 cup (or 10 oz. package) vanilla/white chocolate chips and 1/4 cup whipping cream in the microwave (alternating cooking/cooling in 40 sec. intervals).
2. Once smooth, blend together with 1-8oz. package of softened cream cheese.

FRUIT GLAZE:

Stir the following ingredients together over medium heat until clear and thick (low boil); cool: 1/4 cup sugar, 1 Tbs. cornstarch, 1/2 cup pineapple juice, 1/2 tsp. lemon juice.



PIZZA:

1. Spread pizza sauce onto cooled crust.
2. Top with fruit--any variety.
3. Drizzle entire pizza with the glaze, generously.
4. Refrigerate!
   

Rob Reynolds' Wings (Dan French Recipe)

1. Rinse wings; dry COMPLETELY with paper towels (or won't crisp properly).
2. Lightly (VERY lightly) coat baking sheet with PAM oil (or use extra virgin olive oil)--this is to prevent wings from sticking to sheet.
3. Lightly salt and pepper the wings.
4. Bake at 425 degrees for about an hour. After about 1/2 an hour, turn the wings--so as to make both sides crisp. How fast they "crisp" depends on the oven being used, so watch!
5. Toss with sauce.

SAUCE: (for 2 1/2 pounds of wings)

1. 1/2 cup of Franks Redhot
2. 1/3 cup butter or margarine (margarine seeming to work for sticking to wings better)
3. 2 Tbsp ("squirts") honey

*THESE ARE AWESOME!!!!!!!!!!! (Posted by Marya under Monica's alias.)

Wisconsin Crock Pot Chicken

You. Will. Lick. Your. Bowl.

1/2 bag frozen chicken
1/2 packet ranch salad dressing mix
salt & pepper
1/2 stick of pepper

Add the above items to the crock pot on low for 6-7 hours. You don't need too much salt or pepper because the ranch mix is salty but a little helps.

At the end of cooking time, place the following in a pan on a medium heat stovetop:

1/4 c sauce from crock pot
8 oz cream cheese cut up
1/2 c water

Heat and mix together and keep warm for about 15 minutes. Pour into crock pot and serve over rice.

**The original recipe adds a packet of onion soup mix and a can of cream of chicken soup to the sauce but this seemed to add too much sodium to me. Its really good.

Tilapia - Parmesan Spice Recipe

Combine and mix:

1/2 c. parmesan

1/4 c. butter, softened

3 Tbsp. Mayo

1/2 tsp. paprika

1/4 tsp. garlic powder

1/4 tsp. crushed red pepper

1/4 tsp. basil

1/4 tsp. black pepper

1/8 tsp. onion powder

1/8 tsp. celery salt

1/2 c. bread crumbs (crushed saltines works in a pinch)

1. Place tilapia fillets on greased broiler pan.
2. Sprinkle with seasoned salt.
3. Broil for 2 minutes, remove, flip.
4. Sprinkle 2nd side with seasoned salt, return to broiler for 2 more mintues; remove and flip.
5. Spoon mixture onto each fillet and spread to cover entire fillet.
6. Broil for 2 more minutes...watching to make sure the topping doesn't burn.

Goes well with rice, broccoli, and pineapple.

Yield: 6 fillets (if covered entirely by mix), or 12 if half frosted.