M & M Super Chocolate Nut Cookies

Ingredients:
1 pkg (1 pound) M&Ms plain chocolate
1 cup chopped nuts (pecans, macadamia nuts, other)
1/2 teaspoon baking soda
2 1/2 cups flour
1/2 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
1 teaspoon vanilla
2 eggs

Directions:
Chop 1 1/2 cups of the M&Ms; save remainder for decoration. Stir together flour, baking soda, and salt; set aside. Cream butter and sugars in large bowl until light and fluffy. Add eggs and vanilla. Gradually beat in flour mixture. Add chopped candies and the nuts. Drop by rounded tablespoons on lightly greased baking sheets. Bake at 350 degrees for six minutes. Remove from oven; put three whole candies on top of each cookie. Return to oven and bake 3-5 minutes, or until light brown. Remove from baking sheet and cool on wire rack.

Makes about 48 cookies... if you don't lick your fingers or the mixing bowl too often. Tested by Heidi.

Notes:
I didn't have a whole pound of M&Ms, so I added chocolate chunks and butterscotch chips. I was a bit wary of chopping the M&Ms, but found it to be helpful in making 1-tablespoon size cookies. The candy-filled treat reminds me of "Monster Cookies" served at Memorial Union at UW-Madison.

Beef Roast

1/4 C. Italian Dressing
1 envelope dry onion soup
1 jar brown gravy
1 jar mushrooms
Beef Roast

Do not brown roast. Place in a baking dish. Mix ingredients and pour over roast. Cover and bake at 350.

Gen Theirl

Pam says this was GREAT! It made a nice rich gravy. I served it with home made mashed potatoes- yummy! This is company good!

Taco Tureen

Here's a soup recipe that I whipped up for the boys who were here watching NCAA basketball last weekend. It's quick and easy, and has a chili flavor...

1 lb. ground beef
1 medium onion, chopped
1 small green pepper, chopped
1 can Campbell's Beef Broth
1 can (10 3/4 oz) Campbell's Tomato Soup
1 can Campbell's Golden Mushroom Soup
1 can Campbell's Pork & Beans witih Tomato Sauce (28 oz)
1 soup can water
1 package taco seasoning mix

In large saucepan, brown beef and cook onion and green pepper until tender. (use shortening if necessary - I didn't need it) and stir to separate meat. Pour off fat, add remaining ingredients. Simmer 10 minutes, stirring often. makes 9 cups.

I doubled it because we had a lot of boys here, and they ate it right up. But using 2 pkgs. of taco season mix was overkill, and I had to add a LOT more water to ease the flavoring. I would never have thought of making soup from combining cans of other soups! It's not the way I usually cook. But it sure was quick & easy!

Never took a picture! But we served it with refrigerated biscuits and brownies. (from a box!) And beer!

Hearty Hodgepodge

1 1/2 lbs. ground beef
3/4 c. chopped onion
1 clove garlic, minced
3 cans condensed minestrone soup
1 31 ounce can pork and beans in tomato sauce
1 1/2 c. chopped celery
1 T Worcestershire sauce
1/2 t. dried oregano

In large saucepan, cook beef, onion, and garlic, till beef is brown and onion is tender. Stir in minestrone soup, beans, 3 c. water, celery, worcestershire sauce and oregano. Simmer, covered, for 15-20 minutes. Makes 12-14 servings.

Pam says- it makes 8 servings. It was good and hearty (thick)! It was quick to make. Mark says he'd eat it again!

Peggy's Potatoes

1 2 lb. pkg. frozen hash browns (chunks, not shredded)
1 pint half and half
8 oz. mozzarella
8 oz. cheddar
1 stick butter
sprinkle of Nature's seasoning

Mix potatoes, cheeses (save 1/2 C of each cheese to sprinkle on top of potatoes) and Nature's Seasoning. Place in 9 x 13 greased pan. Melt butter, add 1/2 and 1/2. Pour over potatoes. Sprinkle saved cheese on top, paprika and parsley on top of cheese. Cover and bake at 350 for 1 hour. Remove foil cover last 15 minutes of baking.

Peggy Riley

Pam says these were good! They are a nice change from the kind I usually make with soup and sour cream (Helen's potatoes). I did use fat free 1/2 and 1/2, no fat cheddar cheese, mozzarella with skim milk and Smart Balance for butter and they were still yummy!

Kit Kat Bars

The sweet stuff:
1/2 cup milk
1 cup butter
1/2 cup sugar
1 cup brown sugar
2 cups graham cracker crumbs (about 10 whole graham crackers)
Club crackers (Keebler’s green box, multigrain OK)
1/2 cup chocolate chips
1/2 cup butterscotch chips
2/3 cup peanut butter
Nuts, if desired

The step-by-step:
In sauce pan, heat milk and butter over low heat until melted. Add sugar, brown sugar, and graham cracker crumbs and mix. Increase heat to medium-high and boil for five minutes, stirring constantly.

Place a single layer of Club crackers on bottom of a 9x13 pan. Spread half of the sugar mixture over the crackers. Add another layer of crackers, then the remaining half of the sugar mixture. Add a third layer of crackers. Cool to set filling.

Melt chocolate and butterscotch chips in microwave, about 1 minute, stirring halfway through. Mix in peanut butter and stir until smooth. Spread over top layer of crackers. Sprinkle with nuts if desired.

Heidi says... skip lunch and nosh on these instead.

Pecan Pie Surprise Bars

1 package (18 1/2 z) butter or yellow cake mix
1/2 cup butter or margarine, melted
1 egg
1 cup chopped pecans
2/3 cup reserved cake mix
1/2 cup firmly packed brown sugar
1 1/2 cup dark corn syrup
1 teaspoon vanilla
3 eggs

Generously grease bottom and sides of 9x13 baking pan.

Reserve 2/3 cup dry cake mix for filling. In lare mixing bowl, combine remaining dry cake mix, butter and one egg. Mix until crumbly. Press into prepared pan. Bake at 350 for 15-20 minutes until light golden brown.

Meanwhile, prepare filling. Combine 2/3 cup reserved cake mix, brown sugar, corn syrup, vanilla and 3 eggs. Beat in large mixing bowl for one to two minutes.

Pour filling over partially baked crust; sprinkle with pecans. Return to oven and bake for 30 to 35 minutes until filling is set. Cool, cut into bars.
Makes 3 dozen bars.

Picnic Sketti (Spaghetti)

1/2 lb. bacon
1 medium onion
1 green pepper
1- 1 1/2 lb. ground beef
Fry bacon. Dice onion and pepper and fry in bacon grease until tender. Fry meat in same pan. Drain and place in large casserole or Dutch oven. Cook 1 1/2 lb. spaghetti. Drain and add to meat mixture. Add tomato soup, undiluted, till of a good moist consistency (about 1 large and 2 small cans).
Bake at 350 for 1 hour. If desired, lay a couple of strips of bacon over the top before baking.

This recipe is from the Deschene family. Grammy Riley was Annette Deschene.

Pam says- I made a big batch of this today. I used 2 lbs. of meat, 2 lbs. of spaghetti, 1 large and 3 small cans of soup. A co-worker had surgery and it's my turn to take dinner to her tomorrow! This big batch filled 2 3 qt. casseroles- one for her and 1 for me! I used precooked Oscar Mayer bacon and just warmed it up in the frying pan to get a little bacon flavor (since most of the grease has been cooked out by our friends at Oscar Mayer!) I use 90% lean ground chuck. I also rinse the meat after I drain it. I haven't been able to find Healthy Request soup in the large size, so I had a mix of regular and Healthy Request soup in this yummy casserole!

Lobscotch

2 C. cubed potatoes- big chunks
2 C. raw celery- big chunks
1 C. green pepper- big chunks
2 C. canned tomatoes (diced or stewed or whole and smashed up a bit)
1 lb. hamburger, fried and drained
1 C. sliced onions
salt and pepper

Cook, covered at 350 for 1 1/2 hours. Uncover the last 20 minutes.

Babette Rice

I called Babette to tell her I was making this and ask her advice about what kind of tomatoes to use. She gave me the answer I typed above! I used diced. Her tip was to make the raw hamburger into meatballs to put on top of the casserole. She doesn't mix anything with the hamburger. She layers the vegies, ends with meatballs and dumps the tomatoes on top! I had my meat browned, so it was too late for me to try the meatballs. It smelled wonderful while it was cooking. She suggested serving it with Pillsbury french bread, from the tube, to soak up the juice. This recipe is a keeper!

I'm not slacking!

I've printed all of the recipes that Cary sent to me. They fill a 3 ring binder! That's alot of good memories and good food! I got dividers so my binder is a little more organized. My next job is to cull out the repeats and get some others into their right section. This is a fun project! It's easy to make my weekly menu with this treasure!

Wild Rice Casserole

6 slices bacon, crispy and crumbled
1 C. uncooked wild rice
1/3 C. uncooked brown rice
1/2 C. chopped celery
1 C. sliced carrots- 1 med. onion, chopped
2 t. chicken flavor instant bouillon
1/2 t. bouquet garni seasoning
1/4 t. pepper
4 C. water
2 T. soy sauce

Heat oven to 350. In 3 qt. casserole mix all ingredients, cover. Bake for 1 1/2 - 2 hours, or until rice is tender, and liquid is absorbed.


Bouquet Garni Seasoning

2 t. parsley-2 t. thyme leaves
2 t. oregano leaves- 1 t. rosemary
1 t. basil leaves- 1 t. marjoram leaves

Connie Brandstetter Skelton

Pam says this was really good! The rice took 1 hr 45 min to cook. After reading Heidi's post with the Chinese Baked Peas, I had to make them, too. They were good next to the rice!

Scalloped Potatoes with Pork Chops

6 pork chops
1 T. cooking oil
5 C. sliced, pared potatoes
6 1 oz slices American cheese
1 t. salt- 1/4 t. pepper
1/2 C. chopped green onions
1 can cream of celery soup
1 1/4 C. milk

Brown pork chops on one side in hot oil. Remove chops as they brown, reserve drippings. Place 1/2 the potatoes in a greased 9 x 13 pan. Top with cheese slices and then remaining potatoes. Place pork chops, browned side up, on potatoes. Sprinkle with salt and pepper. Cook onions in pan drippings until tender, do not brown. Add soup and milk. Heat, then pour over chops. Cover with foil. Bake at 350 for 1 hour. Remove foil and continue baking 30 minutes, or until meat and vegies are tender.

I'm a slacker

Pam and Heidi, you're doing a great job! Thanks for joining me on this project.

I baked last night, but I used a recipe from the Commissary Cookbook from my Philadelphia days. Lemon muffins with a lemon glaze. I had to bring muffins to a big office meeting and I was the only one bringing treats, so I had to go with something I'd made before..

And tomorrow I leave for a vacation in Arizona, so I won't be in the kitchen for a week!

More later... thanks for all your tasting!

"Chinese" Baked Peas

An eastern spin on the old school green bean casserole we all know and love...

Ingredients:
1/4 cup butter
1/2 cup thinly sliced onion
8-oz. fresh sliced mushrooms,
salt and pepper, about 1/2 teaspoon each to taste
8-oz. mung bean sprouts, canned and drained, or fresh and blanched
8-oz. can water chestnuts, drained
16-oz. package frozen peas
1/3 cup milk
1 can cream of mushroom soup, "Healthy Request" if desired
1 cup chow mein noodles

Directions:
In large saucepan, saute onion and mushrooms in butter for 6-8 minutes. Add frozen peas and cook for another 2-3 minutes. In mixing bowl, combine soup, milk, salt, and pepper. Combine all ingredients, except noodles, in a two-quart casserole dish. Put chow mein noodles around edge of dish. Bake at 350 degrees for thirty minutes or until heated through.

Serving Suggestion: Heidi recommends serving with teriyaki tofu, fish, or other grilled protein.

Chicken Asparagus Casserole

2 C. cooked chicken - 1 can asparagus (14 1/2 ounces)
1 C. grated cheese- 6 oz. cooked egg noodles
1 can mushrooms and juice (4 oz.)- 1 small jar pimento (2 oz.)
1 C. diced celery - 1 can sliced water chestnuts (8 oz.)
1 can mushroom soup - 1 can cream of chicken soup
1/2 C. mayonnaise

Layer chicken, asparagus, cheese, celery, noodles, mushrooms, etc. in a casserole dish. Combine soups, mayo, and mushroom juice, and pour over. Cover and bake at 350 for i hour. Serves 10. Joanie Sullivan's yummy recipe.

Pam's tips- this was a very good casserole. I did layer the ingredients, but in the end gave it a little stir- so the soups could blend in with the vegies and noodles. The celery and water chestnuts added a nice crunch. I used low fat mayo and Healthy Request Campbell soups (they have lower sodium and fat contents). I served it with a big green salad!

Jean's Stringy Beef

1/8 C. salt to 7# roast
1 bottle any good BBQ sauce.

Rub salt into roast. Place in roaster with one quart water. Bake for 3 1/2 hours at 350. Shred with 2 forks. Don't butter buns.

Pam's tips- I used a 16 oz. bottle of BBQ sauce and a 5# roast. It was a little dry, so I added a big squirt of BBQ sauce and a little more water for it to simmer in after it was shredded. 1/8 C of salt sounds like alot- it's 2 tablespoons! I used a little less sea salt.

Golden Cream Soup

3 C. chopped potatos
1 C. water
1/2 C. chopped celery
1/2 C. carrot slices
1/4 C. chopped onion
1 t. parsley flakes
1 chicken bouillon cube
1/2 t. salt dash of pepper
1 1/2 C. milk
2 T. flour
1/2 lb Velveeta, cubed
In large saucepan, combine potatoes, water, carrots, onion, parsley, and bouillon cubes and seasonings. Mix well. Cover. Simmer 15-20 minutes or until vegies are tender. Gradually add milk to flour, mixing until well blended. Add milk to vegies. Cook until thickened. Add cheese and stir until blended. Serves 6-8.

Pam's tips- double or triple the milk, not the flour. It was very thick and not soup-like. I'd also use corn starch as a thickener. I could taste the flour. This might serve 6 if it's a bit thinner. It had really good flavor!

Salmon Steaks and Spinach Sauce

...And here we are with our first non-dessert recipe!

Hina Matsuri is the annual Girls' Day Festival celebrated on March 3 by Japanese and Okinawan families in Hawaii. Girls display collections of elaborate dolls portraying the Japanese royal court leading up to this day. Families with young daughters celebrate this event to ensure their daughter's future happiness.

Heidi made this dish for a girlfriend who came over to honor Girls' Day. Excellent paired with dry white wine and warm, fresh bread. Serves 4.

Ingredients:
2 lbs salmon (about four steaks or fillets)
2 cups low-sodium vegetable broth
3 tablespoons chopped fresh parsley
1 bay leaf (or about 1/2 teaspoon ground bay leaves)
3 tablespoons finely chopped onion
1/4 teaspoon salt
9 oz package frozen chopped spinach; thaw and drain well
3/4 cup whipping cream
3 egg yolks, beaten
3 tablespoons fresh lemon juice
1/2 teaspoon garlic salt
lemon and parsley for garnish, if desired

Directions:
In large skillet, bring to a boil broth, onion, salt, parsley, and bay leaf. Add salmon, cover and simmer for about ten minutes, or until the fish is done and flakes. Remove salmon and keep warm. Remove bay leaf, if used. Boil remaining broth rapidly until it is reduced to one cup.

In small bowl, blend beaten eggs and cream. Slowly stir half of broth into cream, then add cream mix to pan. Cook over low heat, stirring constantly until thickened and bubbly. Stir in spinach, lemon juice, and garlic salt and heat through. If desired, blend sauce in blender or food processor until smooth. Serve over salmon. Garnish with fresh lemon slices and parsley.

Heidi's notes: I definitely recommend blending the sauce to give it a smooth and creamy appearance. I ended up with about twice as much sauce as I needed, so I served the remainder as a condiment on the table. It was so good that we devoured the fish without thinking to snap a picture.

Brownie Sundae Pie

Brownies:
22 1/2 oz. pkg.Pillsbury Fudge Brownie Mix
1/2 C very hot water
1/2 C oil
2 eggs
Topping:
12 oz. jar fudge ice cream topping
1/2 gallon butter brickle or any flavor ice cream

Heat oven to 325 degrees. Grease 2 9 inch pie pans. In large bowl, combine all brownie ingredients: beat 50 strokes with spoon. Pour batter into prepared pans. Bake at 325 for 20-25 minutes. Do not overbake. Cool completely. Spread 1/2 C ice cream topping on top of each brownie layer. Overlap large spoonfuls of ice cream to cover top. Over low heat, soften remaining ice cream topping. Drizzle over ice cream. Cover: freeze several hours or overnight. When ready to serve, let stand a few minutes before cutting.

This recipe makes 2 pies. 16 servings in 2 pies.

Pam's tip- I used frozen vanilla yogurt instead of ice cream. The fat content on butter pecan ice cream was out of sight.

Caramel Bars

Open House Sunday! Time to make some more goodies...

Caramel Bars (recipe originally from Gen Theirl)

Melt 32 caramels with 5-7 Tbsp milk or cream in a double boiler

Meanwhile, mix
1 Cup quick oatmeal
3/4 C brown sugar
3/4 C butter or oleo
1/4 tsp salt
1/2 tsp baking soda
1 1/4 C flourLine a greased pan with 2/3 of crumb mixture. Bake at 350 for 10 min.

Then spread caramel over hot crumb mixture in pan. Top with 1 C chocolate chips and 1/4 C nuts. Then top with remaining crumb mixture.

Bake at 350 for another 15-20 minutes.

Cary's notes:
I wasn't sure of the size pan to use - and it didn't seem like enough for an typical bar (9x13) so I used a small Dansk rectangular pan that is probably the equivalent of a 9x9 pan. I'm quite sure this recipe is intended to produce a small pan of bars!

I used regular oatmeal and pecans as my nut of choice.

Everyone who came through the open house loved these! I did too.

For the record, a bag of Kraft caramels contains approx. 48 caramels, so you could probably do 1.5 times the ingredients and get a large pan out of it without going to the store for any more ingredients!