Orange Date Drop Scones

Ingredients:
2 1/3 cup flour
1 1/5 tsp salt
2 Tablespoons sugar
2 1/2 tsp baking powder
2 Tbs butter
1/4 cup orange juice
1/2 cup milk
1 egg
1 cup diced dates

Directions:
Preheat oven to 350 degrees. Mix dry ingredients. Pinch in butter until mixture is crumbly. Mix in dates. Whisk wet ingredients together in small bowl. Make a well in center of dry ingredients and pour wet ingredients. Combine until its moist. drop onto pan. Cook for 12-15 minutes.

Valentine's Red Velvet Cupcakes

This recipe is a compilation of a couple different ones... The best of each, put together through trial and error.

Ingredients:
3 1/2 cups flour
1 1/4 teaspoon baking soda
1 1/4 teaspoon salt
1 Tablespoon unsweetened cocoa powder
1 2/3 cups softened unsalted butter
2 cups sugar
1 1/4 cup buttermilk
3 eggs
1 bottle (1 oz.) red food coloring
1 1/4 teaspoon white vinegar
1 1/4 teaspoon vanilla

Directions:
Preheat oven to 350. Sift together flour, baking soda, salt and cocoa powder. Set aside. Mix together in another bowl butter, sugar and buttermilk. Add eggs, food coloring, vinegar and vanilla. Add dry ingredients, just until combined. Line 32 muffin cups with liners. Fill with mix. Bake at 350 on middle rack for 20-30 minutes until toothpick comes out clean. Let cool. Top with your favorite icing... Cream cheese icing is good on these!

Cheeseburger Soup

This is my new favorite soup. Great for cold winter days.
Ingredients:
1/2 pound ground beef
1/2 pound ground turkey
1 cup chopped onion
2 cloves minced garlic
1 tsp. salt
1/2 tsp. pepper
3/4 cup celery, chopped
1 cup shredded carrots
5 Tbs. butter
1 tsp. basil
1 tsp. parsley
4 cups chicken stock
4 cups diced potatoes
1/4 cup flour
1 can evaporated milk
8 ounces velveeta, diced
Directions:
Brown beef, turkey, onion, garlic, salt and pepper. Drain. Set aside. Saute celery and carrots in 2 Tbs of the butter with basil and parsley. Add stock when tender. Bring to a boil. Add potatoes and beef. Simmer for 12 minutes or until potatoes are tender. In another small pan, melt remaining butter, add flour; whisk in milk and vleveeta until thick and smooth. Add cheese mixture to soup. Combine. Enjoy!

Chocolate Chip Pumpkin Bread

Ingredients:
1 3/4 cup flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
1/2 cup butter, softened
2 eggs
1 cup sugar
3/4 cup pumpkin
1/2 bag chocolate chips
Nuts are optional

Directions:
Combine flour, soda, cinnamon, salt, nutmeg, ginger and cloves in a bowl. In a separate bowl, cream butter, eggs and sugar. Add dry ingredients to mixture. Fold in chocolate chips and nuts if desired. Bake in bead loaf pan at 350 degrees F for 50-60 minutes. Makes 1 loaf.

Mandarin Orange Spinach Salad

Rating: 2 Stars. The girls at work always have me bring this salad in on special days when we bring food! I luck out 'cuz it's a crowd pleaser and super easy to make!
Ingredients for dressing:
1/2 cup vegetable oil
1/3 cup sugar
1/3 cup white vinegar
2 Tablespoons minced fresh parsley
3/4 teaspoon salt

Ingredients for Salad:
3/4 cup slivered almonds
4 1/2 teaspoons sugar
7 cups torn romaine lettuce
7 cups torn spinach
1 1/2 cups sliced celery
1 cup sliced green onions
3 cans (11 ounces each) mandarin oranges, drained and chilled.

Directions:
Combine the dressing ingredients; stir/shake well. Refrigerate. In a skillet, cook the almonds and sugar over medium heat until sugar melts and coats almonds. Stir almonds frequently and cook only to a light brown crisp. Spread almonds on foil to cool. In a large salad bowl, combine romaine, spinach, celery and onions. Add oranges and sugared almonds; toss gently. Drizzle dressing over salad and toss to coat.

Pumpkin Pecan Muffins

Nothing is better in the fall than pumpkin! These muffins are from a taste of home recipe that I changed a bit - The muffins are awesome served warm with spiced cider!

Ingredients for Muffins:
5 cups Flour
1 cup Sugar
1/2 cup Packed Brown Sugar
4 teaspoons Pumpkin Pie Spice
2 teaspoons baking Powder
2 teaspoons Baking Soda
1 teaspoon Salt
4 Eggs
2 Cupps Canned Pumpkin
1 cup Half & Half
1/2 cup Vegetable Oil
2 Teaspoons Vanilla Extract
1 cup Chopped Pecans

Topping Ingredients:
2/3 cup Packed Brown Sugar
1/3 cup Finely chopped Pecans
1/3 cup Oats
1/2 cup Flour
1/2 cup Cold Butter

Directions:
In a large bowl, combine the first seven muffin ingredients. In another bowl, whisk the eggs, pumpkin, half & half, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pecans. Fill paper-lined or greased muffin cups 3/4 way full.

In a small bowl, combine the brown sugar, pecans, oats and flour. Cut in butter until crumbly. Sprinkle evenly over muffin batter.

Bake at 375 degrees for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes on a wire rack before serving. Yield: 36 muffins.

Spinach and Couscous Salad

Ok, it's been a Long while since I've posted a new recipe. Well, I've been inspired again. I made this tasty salad today on my day off along with some Spinach Squares, which I will post later.

Ingredients:

1 cup Water
3/4 Cup Couscous (I used tri-colored couscous. You can use your favorite variety)
1 cup Packed Fresh Sinach Leaves, Coarsely Chopped
1 can (15 oz.) White Beans, Rinsed and Drained
1 Can (2.25 oz) Sliced Black Olives, Drained
1 tablespoon dried Basil
3 Tablespoons fat-free Vinaigrette
3 Tablespoons apple cider Vinegar
4 Ounces Sun-Dried Tomato and Basil Feta Cheese, Crumbled

Directions:

Pour water into microwaveable bowl. Microwave 2-3 minutes until boiling. Remove from microwave; stir in couscous. Cover with plastic wrap; let stand 5 minutes. Place couscous in refrigerator to cool for 1 hour.

Combine spinach, beans, olives, basil, vinaigrette and vinegar in large bowl. Add couscous to spinach mixture; stir until blended. Add cheese; toss gently.

Orange Glorious

Here is a yummy, refreshing drink that my son enjoyed at a "Mexican Party" at school. I altered it slightly; and we all loved it! Cool off with one of these!

Ingredients:
2 Cups Milk
2 Cups Water
12 oz can of frozen orange juice concentrate, still frozen
2 1/2 Tsp vanilla
3/4 cup sugar
25 ice cubes
Whipped cream

Directions:
Combine all ingredients except whipped cream in blender. Blend. Pour into cups and top with whipped cream. Enjoy!

Chicken Corn Soup

Rating: 6 Stars
I just sort of made this recipe up as I went along. It's easy and you can tweak it some to your personal liking.

Ingredients:
1 Whole Rotisserie Chicken, De-Boned and shredded
3 cups Corn
15 oz Creamed Corn
2 cups Cooked, Cubed Potatoes
45 ounces Chicken Broth
1/2 tsp. Pepper
1 tsp. Salt
1 1/2 tsp. minced garlic
2 Tbsp. Parsley Flakes

Directions:
Combine all ingredients and cook in crock pot on Low for 7-8 hours or on High for 3-4 hours

Golden Cornbread

We enjoy this homemade corn bread with chili or chicken corn soup.

Ingredients:
1/2 cup Margarine, softened
1 cup Sugar
2 Eggs
1 cup Buttermilk
1 cup Flour
2 cups Yellow Cornmeal
1 tsp. Salt
1 tsp. Baking Soda

Directions:
Cream margarine and sugar together by hand. Add remaining ingredients. Pour into lightly greased 9 X 13 pan. Bake at 375 for approximately 25 minutes (until golden brown).

Triple Layer Butter Pecan Cake

This triple layer cake is full of toasted butter pecans! It has a yummy cream cheese icing that is tops! A real crowd pleaser!

Ingredients for Cake
1 1/4 cups Butter, softened, divided
2 cups Chopped Pecans
2 cups Sugar
4 Eggs
2 teaspoons Vanilla Extract
3 cups All-Purpose Flour
2 tspoons Baking Powder
1/2 teaspoons Baking Powder
1/2 tespoon Salt
1 cup Milk

Ingredients for Icing:
2 packages (8 oz each) Cream Cheese, softened
1 cup Butter, softened
1 package (2 pounds) confectioners' sugar
2 teaspoons Vanilla Extract
2/3 cup chopped pecans, toasted

Directions for Cake:
In a small heavy skillet, melt 1/4 cup butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Spread on foil to cool.

In a large mixing bowl, cream sugar and remaining butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in pecans.

Pour into three greased 9-in. round baking pans. Bake at 350 for 25-30 minutes or until a toothpick inserted near center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.

Directions for Icing:
In a large mixing bowl, beat cream cheese, butter, confectioners sugar and vanilla. Spread frosting between lays and over top and sides of cake. Sprinkle with pecans. Store in refrigerator.

Apple Crisp

This classic recipe received rave reviews served warm from the oven with ice cream on top.

Ingredients:
4-6 Large Granny Smith Apples
8 Large Graham Cracker "rectangles"
3/4 cup Brown Sugar, packed
1/2 cup Oats
1/2 cup Flour
1 tsp Cinnamon
1/2 tsp Nutmeg
2/3 Cup butter, softened

Directions:
Peel, core and slice apples. Prepare enough apples to fill a deep dish baker 3/4 full. Crush graham crackers. Combine crumbs, sugar, oats, flour and spices. Add softened butter. Mix well. Spoon mixture over apple slices. Bake at 350 for 30-35 minutes until apples are tender.

Lemon Crumb Muffins

Raging: 6 Stars I've been anxious to try this new recipe, and it didn't let me down. I halved the recipe and it made 24. If you are feeding a crowd, use the whole recipe for 40 muffins.

Ingredients for muffins:
6 cups all-purpose flour
4 cups sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
8 eggs
2 cups (16oz) sour cream
2 cups butter, melted
3 tablespoons grated lemon peel
2 tablespoons lemon juice
4 tablespoons milk
Ingredients for streusel topping:
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup cold butter

Directions:
Combine flour, sugar, baking soda and salt. In separate bowl, whisk eggs, sour cream, butter, lemon peel, juice, and milk. Stir into dry ingredients just until moistened. Fill muffin cups 3/4 full. In a small bowl, combine streusel ingredients. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 350 fro 20-25 minutes. Cool for 5 minutes.

These are great warm from the oven, but if you have to wait, reheat it for a few seconds in the microwave before eating. Yummy

Brownie Bites

Ok, so this isn't a new recipe, just a new idea.
Make your favorite brownie recipe and cook it in cupcake liners. This eliminates the globby mess I usually get when I cut brownies. And each one can have their own individual "brownie bite."
You just want to cook them for a shorter amount of time.. Mine took like 16 minutes.

Chex Muddy Buddy Snack

Rating: 6 stars.
This variety of chex snack mix is an all-time favorite around here.

Ingredients:
14 ounce box corn chex cereal
1 1/2 cup chocolate chips
3/4 cup peanut butter
6 Tablespoons butter
1 1/2 tsp vanilla
2 1/4 cup powdered sugar

Directions:
Microwave chips, peanut butter and butter until melted, stirring after each minute. Stir in vanilla. Pour smooth mixture over cereal and mix until coated. Add powdered sugar to coated pieces in large bowl that has a seal-able lid (my tupperware one works great) or use a large zip lock bag). Put lid on bowl and shake until all pieces are coated. Spread on wax paper to cool. Keep un-eaten portion in refrigerator - yeah, right!!

Walnut Crescents

These tasty crescents are my all time favorite Christmas cookie.

Ingredients:
1/2 cup oleo
1/2 cup shortening
1/3 cup sugar
2 Tbs water
2 tsp vanilla
2 cups flour
1/2 cup finely chopped walnuts
powdered sugar

Directions:
Cream butter, shortening & sugar. Add water & vanilla. Add flour & nuts. Chill for 3 or 4 hours. Mold cookies into crescent shapes. Bake 15 minutes at 325. Dip into powdered sugar when slightly cooled. Makes 4 dozen.

Pumpkin Cookies with Brown Sugar Icing

Rating: 6 stars. These sweet cookies are what I plan on taking to the office cookie exchange this year.

Cookie Ingredients:
1 cup Crisco
1 cup Sugar
1 Egg
1 cup Pumpkin
1 tsp. Vanilla
2 cups Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
1 tsp. Cinnamon

Icing Ingredients:
3 Tbsp. Oleo
4 Tbsp. Milk (preferably canned or 1/2 & 1/2)
1/2 cup brown sugar
1 1/2 cup powdered sugar
1 tsp. Vanilla

Cookie Directions:
Cream together crisco, sugar and egg. Mix in pumpkin and vanilla. Add flour, baking powder, soda, salt and cinnamon. Drop by teaspoons onto greased cookie sheet. Bake at 350 for 10 minutes.

Icing Directions:
Boil oleo, milk and brown sugar for 2 minutes, stirring constantly. Cool, then use mixer and add powdered sugar and vanilla.

Cranberry Jello Relish

Rating: 3 Stars, an adult pleaser.
This is my favorite Thanksgiving Recipe.

Ingredients:

1 bag fresh cranberries
1 small 3 oz. package cherry jello
1 can crushed pineapple, strained. Juice reserved
1 cup sugar
1 cup chopped nuts (I use walnuts)
1 cup cherries, chopped coarsely
¼ cup hot water

Directions:
Boil cranberries until skins pop. Drain. Smash cranberries in a bowl. Dissolve jello in ¼ cup hot water. Add pineapple juice plus whatever amount of water is necessary to make 1 cup liquid. Add to dissolved jelllo mixture. Combine cranberries, jello mixture, crushed pineapple, nuts, cherries and sugar. Mix well. Refrigerate overnight, until set.

Home-made Mac 'N Cheese

Rating: 5 stars
This is the real deal. Cheesy with crispy edges. Madeline's favorite food to request.

Ingredients:

1 Tablespoon Vegetable oil
1 Pound Elbow Macaroni
9 Tablespoons Butter
2 ½ Cups Shredded Cheese (use your favorite and combine for a total of 2 cups: Cheddar, Monterey Jack, Muenster, etc.)
2 Cups Half and Half
8 ounces Velveeta, cut into cubes
2 Eggs, lightly beaten
1 tsp salt
1/8 tsp ground pepper

Directions:

Preheat oven to 350. Lightly butter a deep casserole pan. Bring a large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni. Cook until tender, about 7 minutes. Drain well. Return macaroni to pot. Melt 8 Tablespoons of the butter in with it. Add the rest of the ingredients. Mix well. Transfer to casserole dish. Sprinkle with additional ½ cup of cheese if desired. Dot with additional 1 Tablespoon butter. Bake about 35 minutes or until bubbling around edges.

Chocolate Covered Fall Pretzels

Rating: 6 Stars
My friend from work inspired this creation! Easy and impressively good! You could cut this recipe in half, but why not make enough to share? Also, you can vary the sprinkles to match any holiday or special occasion: heart for valentines day, red/white/blue sprinkles for the 4th of July, etc. I used colorful fall leaves.

Ingredients:
2 pounds milk chocolate
2 T margarine
2 pounds pretzel rods
Decorative sprinkles

Directions:
Melt milk chocolate with margarine in microwave, stirring every 30 seconds until smooth. Then, dip pretzel rods into chocolate. Lay them on wax paper and sprinkle with decorative sprinkles. Let cool 20 minutes. Enjoy!