Fudge Brownie PIe

101 Homestyle Favorites, Gooseberry Patch

www.gooseberrypatch.com

1 cup sugar
1/2 cup margarine or butter, melted
2 eggs, beaten
1/2 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup chopped walnuts

Garnish:

Vanilla ice cream (we used mint chocolate chip ice cream and chocolate syrup for drizzling)

Bear sugar and margarine or butter together. Add eggs; mix well. Stir in flour, cocoa and salt; mix in vanilla and nuts. Pour into a greased and floured 9" pie plate; bake at 350 degrees for 25-30 minutes ( I did 25).
Cut into wedges; top with scoops of ice cream.

Serves 6-8


                                                                                                 Flo Burtnett
                                                                           
                                                                                                 Gage, Oklahoma

Cristina's Ham and White bean soup

1 ham bone
1 small onion finely chopped
2 celery sticks chopped
2 carrots, peeled and thickly sliced
2 big garlic cloves, minced
8 cups low-sodium chicken broth
1 can (14.5 oz) stewed tomatoes, undrained and chopped
1/4-1/2 teaspoon chili powder

1/4 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried parsley flakes
2 cans cannellini beans, rinsed and drained
1 can butter beans, rinsed and drained
1 cup fully cooked cubed ham
1 tablespoon red wine vinegar

In a big slow-cooker, pour the chicken broth, ham bone, onion, garlic, celery, carrots, tomatoes and chili powder.  Cook on high for 4 hours. Remove the ham bone; cool down and chopped the meat, discard the bone. Using a ladle remove the fat from the surface and place it in a cup. Freeze to remove the hard fat, save the liquid that is at the bottom of the cup and put it back in the slow-cooker along with the chopped ham. Add the remaining ingredients. Cook on low for 2 hours.

Makes 6-8 servings

Chicken-Spinach casserole

1 big chicken skinless boneless chicken breast, cut into cubes
Salt and black pepper to taste
1 tablespoon butter
1 tablespoon olive oil

Alfredo sauce:

2 tablespoons butter
1 tablespoon olive oil
2 tablespoons all-purpose flour
1/4 cup chopped yellow onion
2 cloves of garlic, minced
1 cup whipping cream
2 cups fat-free milk
3 tablespoons fat-free cream cheese
1/4 teaspoon Italian seasoning
1/4 teaspoon dried parsley flakes
1/4-1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon chicken bouillon granules
2/3 cup Mozzarella cheese
4 cups loosely packed spinach leaves, coarsely chopped

3 cups penne pasta, cooked in salted water, rinsed and drained
1 cup Italian cheese blend or mozzarella
Italian seasoning


In a large skillet melt the butter and oil and cook the chicken cubes that have been previously seasoned with salt and pepper. Cook on medium heat until brown on all sides. Remove to a plate.

In the same skillet, melt the butter, oil and once it is hot, cook the onions until tender on low heat; dd the garlic and cook for 1 minute. Stir in the flour and whisk for 2 minutes. Add the milk, salt, pepper, parsley, Italian seasoning and chicken bouillon granules and cook on low speed whisking constantly to avoid lumps. Add the cream cheese and melt well. Let the mixture boil at medium-low heat until bubbly. Stir in the whipping cream and heat on low heat, Remove from the heat and stir in the 2/3 cup cheese and stir until smooth. At this point mix the spinach into the sauce and combine well.

Pour this sauce into the cooked drained pasta and add the chicken as well. add more salt and pepper if needed. Pour the mixture into a spray baking pan and sprinkle with 1 cup Italian cheese blend or mozzarella and some Italian seasoning.

Bake in a preheated 325 F for 25-30 minutes.

Serve immediately.

Makes 4-6 servings

Simple Pumpkin Waffles

Savory Nothings

www.savorynothings.com

Dry ingredients:

2 cups all-purpose flour
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon allspice
1/2 teaspoon nutmeg

Wet ingredients:

3 eggs
1 1/3 cups milk
1/4 cup maple syrup
3 tablespoons butter, melted
1 cup pumpkin puree

In a large bowl, stir together the dry ingredients. In a measuring cup mix the wet ingredients. Then, stir in the pumpkin.

Add the wet ingredients to the dry ingredients and stir until combined.

Bake the waffles in your waffle iron according to the manufacturer's instructions.

Serves 12-16

Note: I like to add chopped pecans to the batter.

Best Banana Muffins

Cream:

1/2 cup butter
1 cup sugar
2 eggs
1/2 teaspoon vanilla

Add:

4 very ripe bananas, mashed

In a bowl combine:

1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Add the dry ingredients to the wet ingredients and combine just until smooth.

Stir in:

1 cup chopped pecans or walnuts.

Divide the batter evenly among 24 muffins cups previously greased and floured or 24 muffin cups lined with baking cups.

Bake in a preheated 350 F oven for 18-20  minutes or until a toothpick inserted in the center of a muffin comes out clean.

Makes 24

Cinnamon-Raisin Muffins

I really love this book. Very useful specially on Christmas time. I do believe that it should be a must in your cookbook collection.

Gifts from a jar, Christmas and Kids' Treats. Goodies to mix and bake. Publications International Ltd.

Cinnamon-Raisin Muffin Mix

1/3 cup granulated sugar
1/3 cup packed brown sugar
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup uncooked quick oats
1 cup raisins

Layer ingredients in a 1-quart food storage jar with tight-fitting lid in following order: granulated sugar, brown sugar, slightly packed; combine flour, baking powder, cinnamon, allspice, nutmeg and salt; oats and raisins. Seal jar; cover lid with fabric. Attach gift tag and fabric to jar with raffia.

Makes 1 (1-quart) jar

Cinnamon-Raisin Muffins

1/3 cup butter
2/3 cup milk
1 egg
1 jar cinnamon-raisin muffin mix

1. Preheat oven to 400 F. Grease twelve 2 1/2-inch muffin cups or line with paper or foil bake cups; set aside.

2. Place butter in medium microwavable bowl. Microwave about 45 seconds or until butter is melted; cool slightly. Add milk and egg; whisk until blended.

3. Place contents of jar in separate medium bowl; stir until blended. Add butter mixture; stir until just blended. Fill prepared muffin cups 2/3 full with batter. Bake 14-15 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan om wire rack; remove muffins from pan. Serve warm or at room temperature.

Yield 12 muffins