Kale Orange Cranberry Salad, from Monica

Kale Orange Cranberry Salad

For The Salad:

• 1/2 cup sliced almonds
• 1 bunch of kale washed, stems removed, torn into 2-inch pieces
• 1 cup dried cranberries
• zest from one orange

For The Dressing:

• 3 tablespoons orange juice
• 3 tablespoons cranberry juice
• 3 tablespoons white balsamic vinegar, or apple cider vinegar
• 1 teaspoon honey or maple syrup
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Instructions

1. Place almonds on small baking sheet and toast at 350 until slightly browned, about 3-5 minutes (watch them closely so they don't burn!).  Meanwhile, zest the orange, rinse, dry, and tear the kale into 2-inch pieces.
2. Juice the orange into a small bowl or salad dressing shaker, then add the other dressing ingredients and combine thoroughly.
3. In a large serving bowl, combine kale, almonds, and cranberries.  Toss with the salad dressing until well-coated
4. Finish the salad with orange zest and serve.

Recipe Notes

If you can find them, you can buy almonds already sliced & toasted!

Chocolate Chip Banana Cookies, aka: Use for Bad Bananas. Introduced by Monica Amster.

2 dozen.

Ingredients: 
2 cups flour (heaping slightly is ok)
1 tsp baking soda
1 Tbsp corn starch
1 tsp salt
1/2 c. butter, softened
2 ripe (GOING BAD!!) bananas, peeled
1 c. brown sugar
1/4 c. sugar
2 tsp. vanilla extract
1 1/2 c. chocolate chips
*Optional: coconut flakes to top, if you like that taste!

Instructions: 

1. Preheat oven to 375 degrees.
2. Cream butter, bananas, and sugars together until light and fluffy; beat in vanilla.
3. Add and mix: flour, baking soda, corn starch, and salt.
4. Stir in chocolate chips.
5. Suggested refrigerate for 30 minutes (ok to not; also works if you do it over-night).
6. Line trays with parchment paper (or you'll def have a mess if you bake directly on the pan), and use a spoon to scoop the dough onto the tray (don't bother rolling: too sticky).  *If desired, press a pinch of coconut flakes onto the tops of each clump.
7. Bake 9-10 minutes, or until golden brown on top.
8. Allow to cool completely.

Aunt Fon's Pumpkin Doughnuts

18 Doughnuts.

"I used this recpe when you guys visited us last time in NY.  The donut pans should be there before you get this.  I hope you guys enjoy baking this one.  Love, Fon
P.S. I use a piping bag when I put the batter into the donut pans."

Ingredients:
1 3/4 cup + 2 Tbs. all-purpose flour (or, measure 2 cups, then remove 2 Tbs.)
1 3/4 tsp baking powder
1 1/4 tsp salt
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
3/4 cup granulated sugar
3/4 cup packed light-brown sugar
1/2 cup canola oil
3 large eggs
1 1/2 cups canned pumpkin puree
1 tsp vanilla extract

Coating:
1/3 cup granulated sugar
1 1/4 tsp ground cinnamon

1. Preheat oven to 350 degrees; butter the doughnut wells.
2. Whisk together: flour, baking powder, salt, cinnamon, nutmeg and ginger for 20 seconds, set aside.
3. In a separate bowl: whisk together granulated sugar and brown sugar until well combined; add canola oil, eggs, pumpkin, and vanilla extract.  Blend until well blended.
4. Add dry ingredients and mix well.
5. Pipe batter into doughnut wells, filling each about 3/4 full.
6. Bake 13-16 minutes, until toothpick comes out clean.  Cool slightly.
7. Meanwhile, in large resealable bag, shake together 1/3 cup sugar and 1 1/4 tsp. cinnamon until well mixed.  Add one warm doughnut to bag at a time and shake until coated.
8. Place on wire rack until completely cooled; store in airtight container.

Chocolate Drops, Christmas Cookie; provided by Josephine.

 

12/7/17 

1 Cup Sugar

1/2 Cup "Shortening," aka: BUTTER or margarine* 

1 1/4 C. flour, heaped

1/2 t. Salt

2 Eggs

1 tsp. Vanilla

2 squares Melted Chocolate

1tsp baking powder

1. Preheat oven to 325 degrees.
2. Cream butter and sugar.
3. Add eggs and vanilla; melt and add chocolate.
4. Add dry ingredients.
5. Bake 8-10 minutes.

*Margarine, aka: liquid cancer.

**Mom suggests to refrigerate before baking.

***Use cut-out frosting http://grossrecipes.blogspot.com/search?q=cut+outs/cinnamon dots.

****Double batch suggested.

Ruby, Nov. 2023

Baby #4 soon to arrive.

Ruby saved us all by adding more details 

to this vague original 

(mom does so much more than what she had written down)!

Kitchen Sink Cookies, From Melissa French

Preheat oven to 350 degrees; line w/ parchment.

1/2 c. butter, softened
1/2 c. sugar
1 egg
1 tsp. vanilla extract
1 c. flour
1 c. rolled-oats
1 c. choc. chips
1/2 c. unsweetened coconut flakes
1 c. raisins
1/2 c. pistachios
1/2 tsp. baking soda
1/4 tsp.baking powder
1/2 tsp. fine sea salt

1. Mix butter and sugar; then add and mix egg and vanilla.
2. Combine all dry ingredients. Then blend w/ butter mixture. 
3. Bake 15-18 cookies until golden brown.

Sweet Potato and Bok Choy in Sesame Oil, *DELICIOUS side.

1-2 Sweet potatoes, cut into 8 wedges each

bag of Bok Choy, chop off any brown leafs, and cut off core on the base (you want loose leaves)

1 scallion, or so

2 cloves garlic 

1 T. Sesame Oil

Quick way: 

• lay the wedges on oiled tin foil (baking sheet); drizzle with olive oil and salt and pepper
• broil close to the unit for 4 minutes at a time, flipping about 3 times.
• Meanwhile, mix in a bowl:
• bok choy leaves
• garlic, sliced or minced
• drizzle of olive oil/salt/pepper
• white scallion ends, sliced
• After the potaotes seem about done, add the bok choy mixture to the tray, and broil for another 2-3 minuets (watch so as to not burn)
• Remove, add all contents to a bowl, and stir with 1 T. Sesame Oil

VERY easy and good--very good!

Ruby--you had this, here, back in the day!

Crock Pot Italian Sausage & Tomato Sauce, *Reynolds tested

Crock Pot on LOW for 6 hours. Good with bow tie noodles!

• 1/2 # Italian Sausage, sweet, un-cased and broken apart.
• 1 lg. can (28 oz.) whole tomato; squish tomatoes through fingers into pot, and pour the rest of the contents in, too!
• 1/4 c. green olives (from a jar is fine), chopped small (to hide from kids)
• 1/4 c. diced onion (small for kids) 
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. garlic, minced

That's it!  IF you want to be fancy, add capers and anchovies!  So simple, and all crock's can make it successfully!

Cabbage Pancake, Inspired by an AWESOME meal in Charleston!

Grandma's Koluches, thanks to Bernadette Prochaska, OR Kolaches from Therese Gross/Ruby.

Bake at 375 degrees, for 10 (Therese Gross) to 18 (Bernadette) minutes!

(I know it isn't the original cottage...but I can't find that far back on my computer/camera!)

OR, As Mom/Ruby do it...

Filling: 

2 c frozen berries

1 c sugar

1/2 c flour

--bring to boil, cook til thick (stir whole time so doesn't burn!)

Note: mom uses some brown sugar w apricot or apple...I use cinnamon w apples . Do whatever u want!

Dough:

1/2c butter, melted

1c water w 1T yeast (hot water and mix yeast in. 1 packet is around 2 1/4t fyi )

3 eggs

1t salt

1/2c sugar 

4c flour

1. Beat the eggs by hand, then add Melted butter and all of the above EXCEPT flour. 

2. Then add flour. Mix by hand.

3. Cover and refrigerate overnight (OR make first thing in morning and let sit all day).

4. Flour surface and rolling pin, bc dough is sticky! Grab 1/3 dough at a time. Roll out to a little less than 1/2" thick. 

5. Use cup abt 2" wide (or a little bigger) to cut out circles. The use a smaller cup to press middle in. 

6. Put on buttered tray and bake 365 for 10 minutes. (Note: original recipe is 375 for 18 minutes! Mom does much less for doughier kolaches)

*put the filling in after you press the middle in! And buttered cookie sheet :)

--Ruby Morris

Chicken Scallopine, offered by Ruby.

Ingredients:

1 pound Linguine

• 6 whole Boneless, Skinless, Trimmed Chicken Breasts
• Salt And Pepper, to taste
• Flour
• 2 Tablespoons Olive Oil
• 4 Tablespoons Butter
• 12 ounces, weight White Mushrooms, Sliced Thin
• 1 cup Dry White Wine
• Chicken Broth (optional)
• 1 whole Lemon
• 1/2 cup Heavy Cream (can Use Half-and-Half)
• 1 teaspoon (heaping) Capers
• Chopped Fresh Italian Parsley
• Parmesan Cheese, For Topping

1. Cook pasta according to package directions.
2. Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour. Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside.
3. Throw mushrooms into the pan and stir. Immediately pour in wine and chicken broth (optional), and then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, and then cook vigorously for 1 minute, until sauce reduces.
4. Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Don’t under salt!
5. Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top.

For good visual instructions: http://thepioneerwoman.com/cooking/chicken-scallopine/

Sweet Tomato Beef Casserole, Grandma Doug's (*Complements: Josie)

Sweet Tomato Beef Casserole:

1. Brown 1 lb ground beef w/ onion and green pepper, salt and pepper. Place in bottom of greased casserole dish. Rinse out fry pan, scraping bottom, using a little water. Throw over hamburger. 
2. Mix together cooked rice (or egg noodles or macaroni noodles), 1 can whole kernel corn, draned, one can tomato soup rinsed w/ water, and put over beef mixture. 
3. Place over this 1 can sliced, stewed tomatoes, undrained. 
4. Sprinkle over 1 t sugar and salt and pepper. 
5. Cook covered 1 hr at 350 degrees.
6. 
   

Peach Crisp, *Angie Approved.

INGREDIENTS:

1 cup all-purpose flour

1/2 cup packed brown sugar

1/4 teaspoon salt

1/2 cup butter, cubed

FILLING:

2 cans (15-1/4 ounces each) sliced peaches

1 cup sugar

1/4 cup cornstarch

TOPPING:

1-1/2 cups old-fashioned oats

1/2 cup packed brown sugar

1/4 cup all-purpose flour

5 tablespoons butter, cubed

DIRECTIONS:

1. In a large bowl, combine the flour, brown sugar and salt. Cut in butter until crumbly. Pat into a greased 9-in. square baking pan. 
2. Bake at 350° for 15 minutes or until lightly browned.
3. Meanwhile, drain the peaches and reserve juice in a small saucepan. Stir in the sugar and cornstarch until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
4.  Remove from the heat; stir in peaches.Pour into crust. 
5. For topping, combine the oats, brown sugar and flour. Cut in the butter until crumbly. Sprinkle over filling. 
6. Bake at 350° for 25-30 minutes or until golden brown and bubbly.

Yield: 6-8 servings.

Celeste's Balsamic Dressing (a staple in their home)

1/2 C olive oil

4 T balsamic vinegar

3 T of  honey

1 clove of garlic

1/2 tsp dried basil

Slow Cooker Chicken Noodle Soup, from Monica

Ingredients
8 ounces carrots, sliced 1/4 inch thick (about 3 large carrots)
6 ounces celery, sliced 1/4 inch thick (about 5 large stalks)
1/4 small onion, peeled and root end intact
2 large sprigs parsley, plus 1/4 cup chopped leaves
2 large sprigs thyme
1 bay leaf
Kosher salt
2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
8 cups low-sodium chicken broth
6 ounces wide egg noodles (about 4 cups)
1 to 2 tablespoons freshly squeezed lemon juice
Freshly ground black pepper

Directions

1. Toss the carrots and celery together in the slow cooker. Add the onion, sprigs parsley, thyme, bay leaf and 1 teaspoon salt.
2. Rub the chicken thighs all over, including under the skin, with 1 teaspoon salt total, and put them on top of the vegetables. 
3. Add the chicken broth. Cover, and cook on low for 8 hours. 
4. During the last 15 minutes of cooking, remove the chicken and stir in the noodles.
5. While the noodles cook, remove and discard the chicken skin and bones and shred the chicken-it will mostly fall apart on its own. 
6. When the noodles are done, turn off the cooker, remove the parsley and thyme stems, and add the shredded chicken and 1 tablespoon lemon juice. 
7. Taste, and add more lemon juice and salt as needed. Stir in a good amount of pepper and the chopped parsley, and serve hot.

Ground Beef Noodle Stir Fry, Monica's RECOMMENDATION

INGREDIENTS: 

• 2 (7-ounce) refrigerated udon noodles, seasoning sauce packets discarded
   Coupons
• 1 tablespoon olive oil
• 1 pound ground beef
• 1 onion, diced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 12 ounces broccoli florets
• 1 green onion, thinly sliced

FOR THE SAUCE

• 1/4 cup reduced sodium soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons brown sugar, packed
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 teaspoon sesame oil
• teaspoon Sriracha, optional

DIRECTIONS:

1. In a small bowl, whisk together soy sauce, rice wine vinegar, brown sugar, garlic, ginger, sesame oil and Sriracha, if using; set aside.
2. In a large pot of boiling water, cook udon noodles according to package instructions; drain well.
3. Heat olive oil in a large skillet over medium high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
4. Stir in bell peppers and broccoli. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles and soy sauce mixture until well combined, about 2-3 minutes.
5. Serve immediately, garnished with green onion, if desired.

Angie's Flax Seed Crackers, Cleanse Approved!

Flax Seed Crackers

1/2 c ground flax seeds

1/2 c golden flaxseed

3/4 c unhulled sesame seeds or sunflower seeds

1 c water

1 1/2 TBSP coconut aminos (this is just for flavor, so you can use whatever spices if you don’t have it)

1/2 tsp garlic powder

1/2 Himalayan salt

1 tbsp oregano or  your favorite spice (optional)

Juice from 1 Lemon

¼ cup Nutritional Yeast (Optional is you don’t have)

-combine all ingredients in a medium bowl and stir well.

-Cover and let sit for 1 hour, room temperature. It should thicken up and form a dough like consistency. add water if too sticky.

-Preheat oven 350F. Line baking or cookie sheet with parchment paper.

 -Place the dough mixture on the lined baking sheet and spread as evenly as possible.

-Score the dough slightly with pizza roller or knife making from 15 to 35 crackers. (depends on desired cracker size)

 -Bake 30 to 35 minutes (depending on oven, I checked mine at about 25 min in our new oven) until lightly browned. Turn off oven, leave door slightly ajar and leave pan in oven to let crackers dry and set.

 -When crackers are cool, break them apart. Store in an airtight container. Good for approx 2 weeks.

Made flax sesame crackers with the onion dip from your recipe guide or guac!

Angie's Poppy-Seed Dressing.

I make this poppy-seed dressing that guys love...literally three different guys were like "i love this dressing and I usually don't eat salad" 

1/2 C Sugar

1/3 C Fresh Lemon Juice

2 tsp. Fine Chopped Onion

1 tsp. Dijon 

1/2 tsp. Salt

2/3 C Olive Oil

1 T Poppy-seed

*Goes well with Diced Apples, Hemp Seed, Sesame Seed, Cranberries, or grated sharp cheddar. 

(Half cup always seems like a lot, so I add about a third, shake it up, taste it, and maybe add more lemon, salt, and then the rest of the oil)  but it's a"fancy dressing"  that everyone Loves aka lots of sugar....