Phil's Chicken Noodle Soup with Barley

Chicken Stock:

1 costco roasted chicken

1 large onion, peeled and halved

4 carrots, peeled and halved

3 springs fresh parsley

4 celery stalks with leaves

3 sprigs fresh thyme

2 tsp whole peppercorns

1 tsp coarse sea salt

1/2 tsp poultry seasoning

2 whole bay leaves

1 garlic clove, unpeeled

Chicken Base

Fill a large stockpot 2/3 full of water. Pull meat off whole chicken and refrigerate the meat. Add chicken bones, skin and all liquid and gel to pot. Add all other ingredients. Start with cold water and bring to a boil. Just when water starts to boil, turn down heat to a bubbling simmer for 3 hours, uncovered. Add chicken base a little at a time to taste (5-6TB). Let cool and strain using a fine strainer. Discard any strained out solids. Save liquid in fridge or freezer until ready to use.

Chicken Noodle Soup

Heat stock and add...

3 carrots, peeled and diced

3 celery stalks with leaves, diced

1/4 cup barley pearls

chicken meat that was taken from bone to make stock

When barley is soft, add 4 cups flat egg noodles.

Serve when noodles are soft.

Or cook noodles separately and add directly to soup bowls.

Roasted Tomato Basil Soup

3 lbs. ripe plum tomatoes, cut in half lengthwise

1/4 cup plus 2 TB good olive oil

1 TB kosher or sea salt

1 1/2 tsp black pepper

2 yellow onions, chopped

6 cloves garlic, minced

2 TB butter

1/4 tsp crushed red pepper flakes

1 28oz. can plum tomatoes with their juice

1 tsp fresh thyme leaves

1 qt. chicken stock

4 cups fresh basil

Preheat oven to 400 degrees.

Toss together the tomatoes, 1/4 cup olive oil, salt and pepper. Spread the tomatoes in a single layer on a baking sheet and roast for 45 minutes.

In a large stockpot on medium heat, saute the onions and garlic with 2 TB olive oil, butter and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme and chicken stock. Add the oven roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Puree in a blender to desired consistency. Taste for seasoning. Serve hot or cold.

Grilled Shrimp

olive oil

cirtus juice (lemon or lime)

garlic, minced

chili oil

salt and pepper

Marinate shrimp in this mixture for 10-20 minutes. Grill.

Can put on skewers if that makes it easier to grill.

Hot Artichoke Dip

2 8oz. pkgs. cream cheese

1 cup parmesan cheese

1 cup mayo

1 14oz. can artichoke hearts, chopped with all water squeezed out

1/4 tsp garlic powder.

Mix everything together. Put in bakeware. Bake at 350 degrees for 30 minutes.

Serve with bread chunks or crackers.

Can also add 1 pkg. chopped spinach all water pressed out.

This is also amazing with the leftovers spread onto an uncooked pizza dough. Bake in 400 degree oven until bubbly and dough is cooked through!! So good I can't even tell you. Just ask someone I've made it for!

Chris DeMarcus' Bread

Basic Recipe:

6 cups hot water

1/2 cup veg. oil, or any will work

1/2 cup honey or molasses

2 TB salt (do not add directly to yeast, it will kill it)

Add:

7 rounded cups whole wheat flour

Mix until wet and almost smooth.

2 TB yeast

knead and mix for 2-3 minutes.

Add:

5 more rounded cups whole wheat flour

knead for an additional 5-7 minutes

Let rise for 1 1/2 hour or until double in size, punch down, knead slightly, turn out onto floured board. Separate into 4 sections and form into loaves. Set into Pam sprayed loaf pans and let rise 1 1/2 hours or until double. Bake in a preheated oven at 400 degrees for 10 minutes then lower temperature to 350 degrees for 20 minutes. Remove from oven. Turn out on cooling racks. Can put in bags when you think possibly only a hint of warmth remains.

Variations:

You can add 2 TB cinnamon, touch of nutmeg and nuts or raisins; or died dill, caraway seeds and replace a cup or two of the flour for rye flour for making a great dill/rye bread.

Elephant Ears (navajo fry bread)

4 cups flour

1 tsp salt

2 tsp baking powder

1/2 cup powdered milk

2 cups warm water

Mix well until mixture forms a stiff dough. Break off into small 3" pieces. Roll out each very thin. Drop into hot cooking oil about 1-2" deep and fry on both sides.

Delicious served with cinnamon, sugar or honey butter.

For tacos:

1/2 cup refried beans

shredded cheese

chopped green chilies

chopped onion

chopped lettuce

chopped tomato

salsa

Use as a topping for the fry bread.

Recipe from: Barbara Townsend

Asparagus Soup

I usually double this recipe because the following only yields 4 cups.

1 lb. fresh asparagus

1/4 cup onion, chopped

1 13oz. can chicken broth

2 TB butter

2 TB flour

1 tsp salt

pepper to taste

1 cup half and half

1/2 cup sour cream

1 tsp. lemon juice

Wash asparagus and coarsely chop. Cook in a covered pan with with onions and 1/2 cup chicken broth for 8-10 minutes until tender. Put in a blender and blend until very smooth. Set aside. Melt butter in saucepan. and then add flour, salt and pepper and cook over medium heat, stirring constantly until it begins to brown. Stir in remaining chicken broth, stirring constantly until it boils. Stir in asparagus mixture and half and half. Pour sour cream into a small bowl and add a few tablespoons of the soup and stir to heat. Add the sour cream mixture to the rest of the soup, then add lemon juice and serve. Can also serve with a dollop of sour cream.

Thai chicken Coconut Soup Tom Kha)

1 14oz. can coconut milk

1 can 14 oz. chicken broth

ginger, 6 quarter sized slices

1 fresh stalk lemongrass, cut into 1 " pieces

1 lb. boneless, skinless chicken breasts, cut into 1" pieces

1 cup sliced mushrooms

1 TB fresh lime juice

1 TB Fish sauce, thai or Vietnamese

1 tsp sugar

1 tsp thai chile paste

1 TB fresh basil

1 TB fresh cilantro

In a medium saucepan combine the coconut milk, broth, ginger and lemongrass. Bring to a boil over high heat. Add the chicken, mushrooms, lime juice, fish sauce, sugar and chile paste. Reduce heat and simmer until chicken is just cooked through, 5-10 minutes. Garnish with the basil and cilantro. Discard lemongrass.

This is also great made with shrimp.

Serves 4

Marinated Vegetable Salad

Dressing:

3/4 cup cider vinegar

1/2 cup oil

1 cup sugar

1/2 tsp salt

1 tsp pepper

1 TB water

Combine ingredients in a saucepan. Heat over high flame and boil for 1 minute. Remove from heat and cool. Pour over vegetables.

Combine:

2 cans white shoe peg corn, drained

1 can small green peas, drained

1 can french green beans, drained

1 can black beans, drained and rinsed

1 cup celery, chopped

1 jar chopped pimentos, drained

1 bunch green onions, chopped

1 cup green pepper, chopped

If you want to double the recipe you do NOT need to double the dressing.

The salad will keep in the fridge for up to 2 weeks.

Aimee's Famous Spaghetti

1 big can Hunts 4 cheese sauce

1/2 jar Ragu super chunky mushroom sauce

green pepper, chopped

onion, chopped

1 lb. ground beef

spaghetti

Brown the ground beef. Drain any fat. Add the onions and peppers. Season with lawry's seasoning salt, garlic powder and salt and pepper. Add sauces and 1 tsp sugar. Simmer until ready. Serve over spaghetti noodles cooked according to package directions.

Traditional French Onion Soup with Croutons

3 TB butter and 1 TB oil

2 lbs. onions, can be a mix of red and yellow

2 TB chopped garlic

1 tsp sugar

1/4-1/2 cup flour

1 cup red wine

4-5 cans beef broth (12 oz. cans)

1 bay leaf

sage, 1/2 tsp dried or 1 TB fresh

rosemary, optional

1/4 c. brandy or sherry

baguette

butter

garlic

herbs

swiss or provolone cheese

Slice onions. Melt butter and oil in a heavy pot. Add onions and sugar. Cook over medium heat until rich brown in color. Should take at least a half hour. Add garlic towards the end of browning the onions. Add flour to the mixture. May need a little more butter if the mixture is too dry. Stir for 2 minutes over medium heat. Add in red wine, mix with a whisk, and simmer for 2 minutes. Add beef broth and remaining ingredients. Simmer 30-40 minutes, longer if possible. at least 2 hours is optimal if you have the time.

season with salt and pepper to taste.

Croutons

Slice sourdough baguette in 1/2" thick slices. Melt butter with garlic and herbs of your choice. Drizzle or brush bread with butter mixture. Bake at 350 degrees turning over when one side is golden to brown the other side.

Pour soup into bowl. Add a crouton. Cover with swiss or provolone cheese. Broil until melted.

Tomato Bisque with Pesto and Blue Cheese Croutons

1/2 cup celery, chopped

1/2 onion, chopped

2 TB garlic, chopped

1/2 tsp dried chile flakes

4 TB flour

splash of white wine

2 cans chicken stock (recipe doesnt state what size cans, but I think you would need at least 4 cups)

2 cups canned crushed tomatoes

1 tsp sugar

2 medium tomatoes, seeded

1/4 cup butter

1 cup cream

1/3 cup Sherry

salt and pepper to taste

Saute onions, garlic and celery in 1 TB butter and 1 TB olive oil until tender. Add chile flakes. Sprinkle with flour and stir for about a minute until well mixed. Add a splash of white wine. Add chicken stock and crushed tomatoes and simmer for 20 minutes.

While that is cooking, in a saute pan, add butter and tomatoes and saute approx. 5 minutes. Add this to the tomato broth mixture.

Puree in blender and then return to the stove. Add cream. Adjust seasonings. Add sherry. Heat for another 5 minutes or until heated through.

Garnish with store bought pesto or make homemade if you have the time!!

Bleu Cheese Crostini

1/2 sourdough baguette

1/4 cup butter

1 tsp garlic, minced

2 oz. bleu cheese crumbles mixed with 1 TB mayonnaise

Slice baguette in 1/2" slices. Melt garlic and butter together. Brush each slice with the mixture. Bake at 350 degrees, turning over when one side is golden. After you turn over add some bleu cheese mixture and continue to bake. Should take approx. 20-25 minutes total.

You can also broil right before it is ready to melt the cheese.

Coconut Pecan French Toast

12 slices white bread
6 lg. eggs
1 1/2 cups milk
1 cup flaked coconut
1/2 cup chopped pecans
2 TB praline extract
2 TB real maple syrup
1 1/2 tsp vanilla

In a large bowl mix together the eggs, milk, vanilla, extract and syrup.
In separate large, shallow bowl mix together the coconut and pecans.
Dip bread into egg mixture and then coconut mixture...one side only.
Cook on well oiled griddle, not too hot. Don't scorch the coconut.

Sapa Sui (Samoan Chop Suey)

1 lb. pork, chicken or beef, cut into thin 2-3" strips
1 medium cabbage or bok choy or a combination of the two, chopped into pieces
3-4 carrots, julienned
1 lg. package mung bean noodles, thicker ones, (place in enough hot water to cover)
1 cup soy sauce
1 cup chicken broth 1/2 cup vegetable oil

In a large pot, heat oil for frying. Keep at medium high.
Add meat. Fry and stir until almost cooked. Add carrots and cook for about 1 minute.
Drain noodles and cut into 5-6" lengths. Add to meat.
Add liquids. Add garlic salt and pepper. Turn up heat and bring to a quick boil, stirring constantly.
Add cabbage or bok choy. Turn off heat and cover.
Let the vegetables wilt and cook in the remaining heat for about 15 minutes.
Stir and serve with rice.

When warming up left over sapa sui, heat up some broth. Place sapa sui in the broth and turn the heat way down. Stir gently until warm enough to eat.

Pineapple Cheese Ball

1 med can crushed pineapple, drained and all liquid pressed out.
2 bars cream cheese, softened
1/4 cups green onions, finely chopped
dash of lawry's seasoning salt
1/2 tsp sugar
1/2 cup chopped nuts (I use pecans)

Mix all ingredients together except for the nuts. Divide in 1-3 ball shapes. Roll in nuts to cover. Chill. Serve with Wheat Thins.

Potato Casserole

2 lbs. frozen country style potatoes
2 cans cream of potato soup
1 cup sour cream
1/2 tsp garlic salt
2 cups cheddar cheese, grated
1/2 cup parmesan cheese

Combine everything and place in a baking dish. Bake in 350 degree oven for 1 hour. Make sure the potatoes are cooked through since they started frozen.

Sherried Artichoke Chicken

6-8 boneless, skinless chicken breasts
salt and pepper
paprika
8 TB butter, divided
2 cups marinated artichokes, drained with oil pressed out
12 oz. mushrooms, quartered
1 bunch green onions, chopped
6-8 TB flour
28 oz. chicken broth
1/2 cup sherry
1/2 tsp dried rosemary

Sprinkle chicken with salt and pepper, the sprinkle liberally with paprika and brown in 4 TB butter. Chicken does not need to be cooked through at this point. Remove chicken from pan and place on the side on a plate. Add the remaining 4 TB butter to the pan drippings and saute mushrooms and green onions. Saute until tender. Sprinkle the flour over the mixture and cook flour for a minute or two. Add artichokes, rosemary, sherry and broth. Cook, stirring often for 5 minutes. Add the chicken back in at this point. Cover and bake at 375 degrees for 45 minutes or until chicken is cooked through.

I like the sauce to be the consistency of gravy before it goes into the oven. You may have to play with the ratios a little depending on moisture that was in the veggies.

Love this served over mashed potatoes.

Molly's Fast French Bread

2 1/2 cups warm water
2 TB yeast
2 TB sugar

Mix altogether. Let bloom for about 10 minutes.
Add:
5 1/2 cups flour
1 TB salt

Knead together. In mixer knead for about 7 minutes. Place in bowl and let rise 15 minutes. Punch down. Divide into 3 loaves. Place on baking sheet. Let rise 15 minutes. bake at 350 degrees for 30 minutes.

Whole Wheat Potato Oat Bread or Food Storage Bread

1 1/2 cups warm water
1 cup water with 4 TB powdered milk
4 1/2 tsp yeast
1/4 cup oil
1/3 cup honey
2 1/2 tsp salt
2 eggs, beaten
1 cup potato flakes
1 cup oats
2 cups white flour
2 1/2 cups whole wheat flour

Combine warm water with yeast and let bloom for 10 minutes. add rest of ingredients. Slowly add flour until dough pulls away from the sides of the bowl. Knead for about 7 minutes in mixer. Place dough in a lightly oiled large bowl. Cover with plastic wrap or a damp kitchen towel. Let rise until doubled in size. Punch dough down and divide into loaves. Place loaves in greased loaf pans. Let rise again until doubled in size. Bake at 350 degrees for 30 minutes.

***After the first rise the dough can be separated and shaped in loaves and then frozen in the bread pan. It must be wrapped well in plastic wrap as well. When ready to cook. Defrost dough and let rise til double in size. This takes several hours.

Perfect Sesame Chicken

3 boneless chicken breasts, cubed

Marinade/Batter
6 TB soy sauce
2 tsp toasted sesame oil
4 TB cornstarch
4 TB flour
4 TB water
1 tsp baking powder
1/2 tsp baking soda
1 TB dry sherry

Sauce:
3 TB toasted sesame oil
1 tsp minced ginger
1 clove garlic, minced
1 tsp chile paste
2 cups chicken broth
1/4 cup cornstarch
2 TB sherry vinegar
1/2 cup sugar
2 TB soy sauce
2 TB distilled white vinegar (?, see if its needed)


Peanut oil for frying
salt
3 TB toasted sesame seeds
2-3 TB green onions, chopped
cilantro for garnish

Cut chicken into 1" cubes and put into a large mixing bowl. Add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce.

In a saucepan add the sesame oil and set over low heat. Add the ginger and garlic and fry gently until fragrant 2-3 minutes. Meanwhile, combine the remaining sauce ingredients in a mixing bowl and stir well to dissolve the cornstarch. Gently pour into the saucepan with the garlic and ginger. Stir as you pour because the cornstarch will thicken quickly. Keep warm over low heat.

In a heavy bottomed pot or deep fryer heat oil to 375 degrees. Fry the chicken in small batches, until golden and crispy, about 5-6 minutes. Remove the chicken and drain on paper towels. Season with a little sauce to taste. Arrange chicken on on platter and drizzle with sauce. Sprinkle with sesame seeds, green onions and cilantro.

Heidi's Feather Rolls

9-10 cups fresh ground whole wheat flour
2-3 TB yeast
1/2 cup dry milk
3 cups warm water
2/3 cup oil
1/2 cup honey
4 large eggs
4 tsp salt

Mix 5 cups flour, dry milk, and yeast in mixer. Add warm water, oil and honey. Mix 1-2 minutes. Turn off mixer and cover bowl. Let sponge (sit) for 10 minutes. Add eggs and salt. Turn on mixer and add remaining flour one cup at a time until it cleans the sides of the bowl, but not too much. Dough should be soft yet manageable. Knead 5-6 minutes. Lightly oil hands and work surface. Roll out and cut with round biscuit cutter, dip middle with butter and fold over. Place in a greased jelly roll pan. Let rise until light and fluffy, about 30 minutes. bake at 350 degrees for 18-20 minutes. Remove from pan immediately and cool on a rack or they get soggy bottoms.

Spiced Yogurt and Mayo White Sauce

1 jalapeno
1/2 cup plain yogurt
1/2 cup mayonnaise
1 tsp capers
1/2 tsp crushed mexican oregano
1/2 tsp ground cumin
1/2 tsp crushed dried dill
1/4 tsp cayenne
fresh lime juice
white pepper to taste

Mix yogurt and mayo in a bowl. Gradually stir in lime juice until a slightly runny consistency is achieved. Finely dice the jalapeno and caper and add to the sauce. Add the spices. If sauce is too thick add more lime juice.

Serve with fish tacos

Orange Julius

8 oz. O.J. concentrate
1 cup milk
1 cup water
1/2 cup sugar or 1/4 cup honey
1/2 tsp vanilla
20 ice cubes

Blend everything together in blender.

Mustard Sauce for Beef Tenderloin

2 shallots, peeled
1/4 cup brandy
1 TB dijon mustard
1/3 cup heavy cream

Mince shallots and cook over low heat (use the juices from the cooked tenderloin to saute). Add brandy and cook stirring constantly for 1 minute or until reduced to 1 TB. Stir in the mustard and cream. Bring to a simmer. Season with salt and pepper to taste.

Spanish Rice

1 large onion, chopped
4 stalks celery, chopped
1 small can green chilies, diced or chopped
1 small can black olives
1/2 cube butter
1 8oz. can tomato sauce
2 TB tomato paste
3 tsp chili powder
1 tsp cumin

Saute onions and celery until until tender, add chiles and olives, sauce and paste, stir until smooth, add spices. Let sit.

Cook 2 cups uncooked rice in rice cooker.
Mix together rice and all other ingredients.

Serve hot.

Serves 8-10

Yummy Holiday Punch

1 frozen can of Dole's Raspberry Juice
2 liters Sierra Mist
1/2 gallon sherbet
3 diced limes
10 whole strawberries
ice cubes

P.F. Chang's Torte

1/2 cup butter
3 cups semi-sweet chocolate chips (18 oz).
4 eggs
1/2 cup sugar
1 tsp vanilla

Vanilla Sauce:
2 cups cream
1/2 cup sugar
1/4 vanilla bean, split lengthwise
4 egg yolks

Raspberry Sauce:
1 bag frozen raspberries, thawed, (12oz).
3 TB sugar
2-4 TB water
2 TB raspberry liqueur

Preheat oven to 350 degrees.

Melt butter in a medium saucepan over low heat. Add chocolate chips and stir occasionally until chocolate is completely melted. Be very careful not to overcook chocolate or it may burn and taste funny. Remove chocolate from heat.

Beat 4 eggs until fluffy in a large bowl. Then add sugar and vanilla and mix well until sugar is dissolved,

Temper the egg mixture by mixing a a few TB of the warm chocolate. Add the rest of the chocolate and mix until well combined.

Pour the batter into a 9" springform pan that has been lined on the bottom and sides with parchment paper (butter the pan before you add the parchment). Bake for 40-50 minutes or until the middle of the cake begins to firm up. Remove, cool, cover and chill the cake until you are ready to serve it.

As the torte bakes, prepare vanilla sauce by combining cream with 1/4 cup sugar in a medium saucepan over medium-low heat. Use a knife to scrape the seeds from the inside of the vanilla bean, then add the seeds and the pod to the pan. Heat mixture, stirring often, just until boiling and then turn off heat. Watch the cream closely so that it doesn't boil over.

In a medium bowl whisk together remaining 1/4 cup sugar and egg yolks until smooth. Temper the egg yolks by by adding a TBS hot cream mixture. Pour the entire mixture back into the pan and heat it up again. , stirring often until it begins to boil. Immediately pour the sauce into a medium bowl that has been set in a larger bowl filled with ice. Cover and chill the sauce until you are ready to serve.

Make the raspberry sauce by pureeing the thawed raspberries in a blender. Add 2-4 TB water to thin. Pour pureed berries into a medium saucepan over medium heat. Add 3 TB sugar and the raspberry liqueur. Heat until boiling then remove raspberry sauce from heat. Cover and chill it.

When you are ready to serve, first spoon some raspberry sauce and vanilla sauce onto plate. Carefully place a slice of torte onto the sauces., but turn over the cake so the bottom is on top.

Serves 8

El Torito Mexican Corn Cake

1/4 cup butter, softened
1/4 cup masa harina
10 oz. frozen corn
2 TB whipping cream
3 TB cornmeal
2 tsp shortening
3 TB cold water
1/4 cup sugar
1/4 tsp baking powder
1/4 tsp salt
boiling water

8x8 or 9x9 glass pan. You will also need a 9X13 pan. Preheat oven to 350 degrees. Whip butter and shortening until creamy. Continue to beat and gradually add masa harina followed by cold water. Set aside. Place corn in a food processor coarsely chop. Stir into masa mixture and set aside. In large bowl, mix cornmeal, sugar, cream, baking powder, and salt. Stir in masa mixture. Mixture will be quite thick. Pour into smaller greased pan and cover tightly with foil. Place pan in larger pan and fill half way with boiling water. Bake at 350 degrees for 45 minutes.

Herb Roasted Chicken

1 5-7 lb. whole chicken
1/4 cup butter, softened
1/4 cup grated parmesan cheese
1 TB each chopped parsley, sage, rosemary and thyme
2 tsp garlic, chopped
1 tsp salt
1/4 tsp pepper
1 TB olive oil
1 tsp seasoned salt

Preheat oven to 375 degrees. Rinse inside of chicken; pat dry with paper towels. Use your fingers to lift the skin gently from the meat around the breast. Keep working fingers under the skin around to the legs and thighs, lifting as much skin as possible. Combine the remaining ingredients except the olive oil and seasoned salt. Use your fingers to spread the butter mixture under the skin as evenly as possible. make sure that you spread it to the legs. Place chicken in a baking dish. Drizzle oil over chicken and sprinkle with seasoned salt. Bake uncovered for about 1-1 1/4 hours or until temperature reaches 155 degrees. Cover and let chicken stand for about 10 minutes before carving.

Roasted Pear and Romaine Salad

2 tsp olive oil
3 firm but ripe red pears, cored and cut into wedges
3 hearts of romaine, chopped
1/4 cup croutons
3/4 cup pecans, toasted and candied
6 oz. blue cheese
2 TB freshly grated Parmesan cheese

Creamy French Dressing:
1/3 cup mayonnaise
1/4 cup olive oil
1/4 cup sugar
1/4 cup red wine vinegar
1 TB mustard
1/2 tsp salt
1/2 tsp black pepper
Combine all ingredients into a blender until blended. Cover and refrigerate.

Prepare creamy french dressing. Preheat broiler. Brush pan with oil. Arrange pears in a single layer on pan. Roast pears for about 20 minutes or until lightly browned and crisp on the edges. Turn and roast 8-10 minutes longer. Set aside until ready to serve. Meanwhile toast the pecans and candy by lightly coating with sugar or maple syrup. Mix romaine, croutons, pecans, blue cheese and pears. Add dressing to taste. Sprinkle with Parmesan cheese.

Pomegranate Spinach Salad

1 pkg. (6oz.) freah baby spinach
1/2 cup swiss cheese, shredded
1/3 cup slivered almonds, toasted
1/2 cup pomeganate seeds

Dressing:

3 TB canola oil
2 TB sugar
2 TB white vinegar
3/4 tsp poppy seeds
1/4 tsp salt
1/8 tsp dry mustard

In a large bowl, combine the spinach, cheese, almonds and pomegranate seeds. In a blender, combine the dressing ingredients; cover and process until blended. Drizzle over the salad and toss to coat.

Snicker Cookies

preheat oven to 350 degrees.

1 cup butter
1 cup creamy peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
3 cups flour
1 tsp baking powder
1 tsp baking soda
1 bag of bite sized snickers

Frosting:

1 cup powdered sugar
2 TB milk
1 TB cocoa powder

Cream together the butter, peanut butter and sugars. Add the eggs and vanilla. Mix in the flour, baking soda and baking powder. Unwrap all the snickers. Divide dough into pieces about the size of a golf ball and flatten. Place 1 snickers in the center of each disk and wrap the dough around the candy to form a ball. Bake on ungreased baking sheet at 350 degrees for 11 minutes. After cookies have completely cooled, drizzle frosting over the top with a fork. Makes about 4 dozen.

Grilled Salad with Balsamic Dressing

1 red bell pepper
1 yellow brown pepper
1 red onion
2 small zuccini
mushroom, portabellos are great for grilling
romaine lettuce
goat cheese
optional: flank steak or chicken or other protein

Grill veggies except for lettuce. chop up and add to serving bowl. Grill protein in serving and put in bowl. Add lettuce and goat cheese. Use balsamic dressing to taste.

Balsamic Dressing:
1/4 cup balsamic vinegar
3/4 cup olive oil
1 clove garlic, smashed
1 tsp dijon mustard
salt and pepper to taste
can use a little honey to taste to sweeten a little if needed.

Mix everything together except oil. Then slowly stir whisk in oil the emulsify.

Pat's Cinnamon Rolls

Bread:
2 cups scalded milk
1 1/4 cups shortening
10 cups flour
4 pkgs fast yeast
1 cup sugar
1 TB salt
1 cup water
6-7 beaten eggs

Filling:
1 1/2 cups brown sugar
1/2 cup butter
3 TB cinnamon

Brown Butter Frosting:
1/2 cup butter
2-4 TB milk or canned milk
3-4 cups powdered sugar
1 tsp vanilla
Brown butter in saucepan stirring constantly until quite dark. Add rest of ingredients and mix well.

Dough:
Heat milk and water together. Mix 4 cups of flour with yeast in a large mixing bowl-add hot liquids (110-120 degrees). Beat together and let "sponge" (rise) for 15 minutes. (Make filling now). Add 5 cups flour, salt, eggs, sugar, shortening-beat well-add last cup of flour slowly until dough pulls away from the sides of the bowl. Knead about 10 minutes. Roll out half of dough into rectangle 14"x18". Spread half the filling mixture over 2/3 of rectangle. Roll staring at end with filling. Cut log into 1" pieces. Place on baking sheet and let raise. Bake at 350 degrees for 10-15 minutes until barely golden brown.
Frost with brown butter frosting.

Huevos Rancheros

Ranchero Sauce
1 TB vegetable oil
1 cup white onion, chopped
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped
1 tsp ground cumin
1/4 tsp cayenne
1 TB minced jalapeno
1 tsp minced garlic
1 cup chopped tomatoes and their juice
1 cup chicken stock
3 TB cilantro, chopped

2 tsp vegetable oil
4 lg. corn tortillas
1/2 cup warm refried beans
2 TB butter
8 lg. eggs
1 1/2 cups pepper jack cheese

To make the ranchero sauce, in a medium saucepan, heat the oil over medium heat. Add the onions and bell peppers and cook, stirring, for 3-5 minutes. Add cumin, salt, cayenne, jalapeno, and garlic, and cook, stirring, for 2 minutes. Add the stock and simmer until thickened, about 15 minutes. Remove from heat and add the cilantro. Adjust seasoning to taste. Serve sauce warm. Can be made ahead of time and reheated. I like to blend the sauce to have a smooth sauce.

In a large skillet, heat 1/2 tsp of vegetable oil over medium-high heat. Add 1 tortilla and cook until warmed through and just starting to brown about 30 seconds. Turn and cook on the second side. Remove, cover to keep warm, and repeat with the remaining oil and tortillas.

In 2 medium skillets, melt 1 TB butter each, over medium-high heat. Break 4 eggs into each skillet and fry until beginning to set, about 1 minute. Sprinkle the eggs with the cheese and cover to finish cooking, about 1 1/2 minutes.

Place 1 warm tortilla on a plate. Spread with 2 TB warm refried beans. Place 2 eggs onto of the tortilla and top with the warm ranchero sauce. Serve immediately.

German Pancake Buttermilk Syrup

Mix together on stove:
1/2 cup butter
1 cup buttermilk
1 cup sugar
1 TB corn syrup
1 tsp vanilla
1 tsp baking soda

German Pancakes

Preheat oven to 400 degrees.

4-6 TB butter. Melt in pyrex pan while preheating the oven.

6 eggs, beat with electric mixer to make fluffy
1 cup flour
1 cup milk
1/4 tsp salt

mix everything together.
Pour mixture into pan with the melted butter. Bake for 20-25 minutes. Bake on one of the bottom racks of the oven. This rises high in the oven and then shrinks.

Pineapple Drink

6 cups sugar
3 TB citric acid
46 oz. can pineapple juice
Large bottle of Pina Colada mixer
6 oz. can frozen orange juice concentrate

Stir and mix. Can freeze at this point. This makes a concentrate.

Add 5 two liter bottles of sprite and ice.

Pasta Fagioli Soup

1 lb. ground beef
1 onion, diced
1 cup carrots, chopped
2 celery stocks, chopped
2 15.4oz. cans diced tomatoes with juice
1 can kidney beans, drained and rinsed
1 can white beans, drained and rinsed
4 cups beef broth
1 jar 16.5oz. spaghetti sauce
2 tsp oregano
1 TB Tabasco sauce
salt and pepper to taste
dried pasta
Parmesan cheese

Brown meat with onions. Combine all ingredients except pasta and cheese in crock pot. Cook on low for 8 hours. Can add pasta at this time and continue cooking for 1 hour. Top with Parmesan cheese.

I like to cook pasta separately and add it to each bowl. It keeps the pasta from getting mushy. Can keep the cooked pasta in a baggie to add to leftovers as well.

Shrimp Cocktail Gazpacho Salad

shrimp
olive oil
salt pepper

Drizzle shrimp with oil and season with salt and pepper.
Grill shrimp until cooked through.
Cut into pieces.

cucumber, diced
tomato, chopped
jalapeno, minced
onion, diced
cilantro, chopped
avocado, chopped
cocktail sauce

Mix all ingredients in a bowl and season with salt, pepper and lime juice. Add cocktail sauce to taste. Add grilled shrimp. Eat as is or serve with grilled bread or tortilla chips.

Cumin Salad Dressing

There are no exact measurements. This recipe is made to taste.

Lemon juice
cumin
coriander
salt
pepper
ground flax (optional)
olive oil

This dressing is great for a salad going with mexican food. Also great over avocados.

Baked Sweet Potato Fries

Preheat over to 400 degrees.

Cut sweet potatoes into wedges and place on a baking sheet or dish. Coat in olive oil.
Mix together:
salt
pepper
Chile powder
cumin
coriander
cayenne
dried herb blend (preferably a type of mexican herb blend)

Sprinkle mixture on sweet potatoes.

Lay out evenly on sheet. Baking for 30-40 minutes, checking for doneness. Turn over half way through.

Cheeseboard Yeasted Pizza Dough

Makes 3 10" pizza crusts
Prep time: 2 hours

1 TB dry active yeast
1 1/2 cups luke warm water
2 TB olive oil
1 1/2 tsp salt
3 1/2 to 4 cups flour

Preheat oven to 450 degrees.

In the bowl of a stand mixer or large bowl, whisk the yeast with the warm water until dissolved. Let stand for 5 minutes.

If using stand mixer, all the olive oil, salt and 2 cups of the flour to the bowl. Mix for 5 minutes to form a wet dough. Add 1 1/2 cups more flour, and mix on medium speed for 5 minutes. Add the remaining 1/2 cup flour by the tablespoon as needed to form a soft dough with a nice sheen; it should be a little sticky, but not too wet.

If making by hand, add the olive oil, salt and 2 cups of flour to the bowl. Using a wooden spoon, mix for at least 5 minutes to form a wet dough. Pour 1 1/2 cups flour onto a work surface, place the dough on top of it, and knead it for about 8 minutes to form a soft dough with a nice sheen; it should be sticky but not too wet. If the dough sticks to the work surface, rub a little olive oil on it. if the dough is impossibly sticky, add the remaining 1/2 cup flour by the tablespoon as needed.

Form the dough into a ball and place in a large well oiled bowl. Turn the dough over to coat with the oil. Cover with plastic wrap or a damp kitchen towel and let rise in a warm, draft-free place for 1 hour, or until doubled in size. Or, put the dough in the fridge and let rise overnight; the next day let it stand at room temperature for 2 hours before proceeding with recipe.

To shape the pizza, transfer the dough to a lightly floured surface and divide it into 3 pieces. Gently form each piece into a loose round and cover with a floured kitchen towel. Let stand 20 minutes. Scatter cornmeal over 3 inverted baking sheets. Shape each round into a 10" disk.

Add toppings at this point.

Place baking sheet with a pizza on the lower rack and bake for 10 minutes. Rotate the pizza to the upper rack, and continue baking for 10 more minutes. Then finish off baking the first pizza by sliding it off pan directly onto the lower rack. Bake for 4-8 minutes to crisp the bottom until well browned. Finish the 2nd and 3rd pizzas in the same manner.