by Regina of reginatherrienstock





"Graham Lemon Bars"

INGREDIENTS:

1) 1 3/4 C graham cracker crumbs
2) 7 TBSP butter, softened
3) 2 TBSP white sugar
4) 5 eggs
5) 3 C white sugar
6) 6 TBSP all-purpose flour
7) 1/2 C lemon juice
8) 1/3 C confectioners' sugar for decorating

DIRECTIONS:

Preheat oven to 350°
Combine graham cracker crumbs, softened butter and 2 TBSP white sugar. Press mixture onto bottom of a greased 9 x 13 inch baking pan. Bake for 20 min.

Beat eggs, white sugar, flour and lemon juice. (If mixure is too thick, water may be added to thin it.) Pour the mixture over the hot graham cracker crust. Bake for 25 min or until golden brown. Dust the top with confectioners' sugar. After cooling, cut into squares. Can be served with either french vanilla ice cream or an orange creamsickle sherbert. Yummy! 

by Regina of reginatherrienstock


This was a big hit when I made it for our soup kitchen. The kids just loved it!

"Dirt Cake"

Ingredients:

1 box of moist chocolate cake mix using two 9x9 round cake pans.
Instant chocolate pudding mix
Gummy worms
Chocolate Oreo graham cracker pie crust

Directions:

Select the size pan you want to use as the sand box; but make sure it is deep. Work around whatever theme you want to use. I used the beach theme with a pail & shovel.

Once the cakes are cool, crumble one on bottom of sand box pan evenly. Add a few gummy worms. Then spread choc. pudding evenly on top of cake (the amount of boxes will depend on the size of the pan you are using but be generous). Next, crumble only half of the other cake evenly over the pudding (You can use the whole cake if you want to if you were very generous with the pudding. You don't want the end result to be too dry.) Add a few more gummy worms. Be creative! The final layer will be the graham crackers. I used the chocolate oreo graham cracker pie crusts, because it looks more like dirt. Spread graham crackers evenly on top (be generous). Add more gummy worms.

There’s nothing like a nice bowl of chili to warm up the taste buds on a cold day. As you look through the list of ingredients you may think there is some kind of mistake. What’s that peanut butter doing in there? That is my Mom’s secret ingredient. If allergies are not an issue, you really need to add the peanut butter. It adds a wonderful flavor and no one knows but the cook. This is one of those go to recipes when you don’t have a lot of time but want something filling and warm. Yes, it’s a bit of a cheat since you are using canned goods but I won’t tell if you won’t.


Turkey Chili and Beans

1 lb. ground turkey (or ground beef)
½ onion, chopped
½ green pepper, chopped
3 cloves garlic, minced
1 15 oz. can pinto beans
1 15 oz. can chili beans (no meat)
1 15 oz. can Original Dennison’s chili
1 8 oz. can tomato sauce
1 10 oz. can diced tomatoes with green chili or plain for less kick
2 tsp. chili powder
1 tsp. salt
¼ tsp. garlic powder
½ tsp. cumin
1 ½ - 2 tsp. creamy peanut butter

Brown turkey with onion, green pepper and garlic; add canned ingredients and seasonings. Adjust seasonings to taste. Finally add the peanut butter, the secret ingredient. Stir well to make sure the peanut butter is fully dispersed and broken down. Makes about 8 servings. Serve with shredded cheese, chopped cilantro, green onion, or crushed tortilla chips.

By Lorrie from WitsEndDesign

I made these tasty brownies for our soup kitchen to have after their thanksgiving dinner. I made 120 of them and they were a big hit!



Pumpkin Swirl Brownies

Ingredients:

8 TBSP (1stick) of unsalted butter, plus more for pan
6 ounces bittersweet choc, chopped
2 cups all purpose flour
1/2 tsp salt
1 tsp of baking powder
1 1/2 cups sugar
4 large eggs
1 TBSP pure vanilla extract
1 1/4 cups pumpkin puree ( use can)
1/4 cups vegetable oil
1 tsp ground cinnamon
1/4 tsp ground nutmeg

Instructions:

Preheat oven to 350 degrees. Butter a 9 inch square pan or spray pan with a non stick cooking spray.

Melt chocolate and butter in a heatproof bowl that is set over a pan of simmering water, stirring occasionally until smooth.

Whisk together flour, baking powder, and salt in a large bowl; set aside. In a medium bowl, add sugar, eggs, and vanilla. Beat until fluffy and well combined, 3 to 5 mins. Beat in flour mixture.

Divide batter between two medium bowls ( about 2 cups per bowl). Stir chocolate mixture into one bowl. In the other bowl, stir in pumpkin, oil, cinnamon and nutmeg. Transfer half of chocolate batter to greased baking pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so the batter doesn't set!!

With a knife, gently cut through all the layers or swirl to create a marbled effect.

Bake for 40 to 45 min or until toothpick comes out clean. Let cool completely before cutting.

Regina of ReginaTherrienstock

I think many people have a variation of this recipe. This is the one my family enjoys. I like that you can use it as a main dish or make it meatless and use it as a side. If you happen to be grilling, add a few more chicken breasts to the grill, otherwise just boil the chicken. Dark meat chicken really works well with this salad but with all of my recipes, tweak to your own families’ preferences. 


Oriental Chicken Cabbage Salad

Ingredients
1 whole cooked chicken breast, shredded OR 2 - 5 oz. cans of white chicken meat
2 tbsp. toasted sesame seeds
¼ c. slivered, toasted almonds
½ head cabbage, shredded fine
2 green onions, chopped
1 3 oz. package chicken-flavored Ramen noodles

Salad Dressing
1/2 package Ramen noodle seasoning mix
1 ½ tbsp. agave OR 3 tbsp. sugar
½ c. vegetable oil
3 tbsp. rice or wine vinegar
1 tsp. salt (optional)
½ tsp. white pepper OR ¼ tsp. black pepper

Combine the chicken with seeds, almonds, cabbage, onion and uncooked noodles which have been broken apart. Add the dressing, toss to blend. Cover, refrigerate until serving time. Serve cold. Yield 6 servings

By Lorrie of WitsEndDesign

This is a recipe that Regina of Reginatherrienstock has made for when she's working in a local soup kitchen and she says it was a big hit and simple to make.

Pumpkin Pudding

Serves 7 (1/2 cup per serving)

Ingredients:

1 pkg. (5 1/10 oz.) vanilla instant pudding and pie filling mix
1 can (15 fl. oz.) Libby's 100% pure pumpkin
1 can (12 fl. oz.) Nestlé carnation evaporated low fat 2% milk (put can in refrigerator to chill over night before making pudding)
1 teaspoon pumpkin pie spice
Whipping cream topping is optional

Directions:

Beat pudding mix and cold evaporated milk according to package directions in a large bowl. Add pumpkin and pumpkin pie spice; mix well. Spoon into dessert dishes and refrigerate for 10 minutes or until ready to serve. Top with whipping cream if desired.

 Our family recently had the pleasure of hosting a biblical feast. The foods served were accurate to ancient times; dried and fresh fruit, nuts, vegetables, lamb and, as a non-meat alternative, lentil stew. To top off the meal, and much to my delight, we even had dessert in the form of Charoset. I had never heard of this dish but it was one of the suggested items to prepare. According to the info I received it is a traditional Passover element and a “marvelous” Middle Eastern chutney for dipping bread. This chutney like paste represents the mortar for the bricks made by the Israelites during their captivity, and how God turned their suffering into sweetness. I love how many of these ingredients have health benefits as well. One of our young guests equated it to apple pie without the crust. Enjoy!



Charoset

3 apples (Golden Delicious or Granny Smith), cored, peeled, diced
1 1/2 c. finely chopped walnuts
¾ c. chopped dates (use kitchen scissors)
1/3 c. honey (add more if needed to coat completely)
¼ c. white grape juice
1 ½ tsp. cinnamon

Mix all ingredients together and enjoy with pita bread or alone. Keep refrigerated. This recipe makes approx.5- 6 cups.

by Lorrie of WitsEndDesign

 by Regina of reginatherrienstock



Orange Rice Pilaf

Ingredients:

1 cup of diced celery
3 TBSP of chopped onion
1 TBSP of grated orange peel
1/4 cup of butter or margarine
1/2 tsp. of salt
3 TBSP of orange juice with no pulp
1 1/3 cup of water
1 1/2 cup of uncooked instant rice

Directions:

In a 3-qt saucepan, sauté celery, onion and orange peel in butter until tender but not brown. Add the salt. Combine orange juice and water; add to celery mixture. Bring to a boil. Stir in the rice. Remove from the heat; cover and let stand for 10 minutes. Fluff with a fork. Serving for 4-6.

 by Regina of reginatherrienstock

Ever need to make a quick appetizer and you’re not quite sure what to make? Time is precious but you don’t just want to clunk down a bowl of chips on the table, right?

This week I made a new batch of jam, Vanilla Pear Jam to be exact. I wanted a way to showcase it for potential buyers and needed a recipe, preferably one that was quick and easy. I think I came up with one that can add a touch of elegance to any buffet table or can be served on the coffee table and shared amongst friends. Experiment with different types of jam to find a flavor that suits you. Enjoy!

Brie with Vanilla Pear Jam

2 tbsp. vanilla pear jam or jam of your choice
1 8 oz. round of Brie
5 wheat crackers (I used Wheat Thins)
¼ c. walnut halves
1 ½ tsp. melted butter

Warm up jam in the microwave for a few seconds and brush or pour over cheese round. Process 5 crackers with the walnuts in a food processor or crush by hand. Combine crushed cracker/walnut mixture with melted butter then press onto jam covered Brie. Serve with additional crackers. Makes about 8 servings

by Lorrie of WitsEndDesign

A couple of months ago I posted a picture of the vegetarian enchilada casserole that I made on Facebook. Several of you requested the recipe and I have to be honest and say it is still a work in progress, but that’s the beauty of a recipe, you can add your own tweaks and make it your own.

My first taste of a meatless enchilada was actually a frozen dinner that my husband picked up from a now closed grocery chain. What, no meat? It was so good I didn't even miss the meat. Here is my version, I hope you enjoy it.


Vegetarian Enchilada Bake

2 small, thinly sliced zucchini
1/3 c. finely chopped sweet red pepper
2 cloves garlic, minced
2 ¼ c. frozen corn
2 ¼ c. black beans, rinsed and drained
¼ tsp. salt
¼ tsp. cumin
2 ¼ c. salsa*
9 corn tortillas
2 ¼ c. shredded cheese
Small handful of cilantro, maybe a ¼ c.
Olive oil

In a large skillet, sauté zucchini and pepper in oil until pepper is tender crisp. Add garlic and cook a minute longer. Add the corn, beans, salt and cumin, sauté 2-3 min. Stir in salsa and cilantro.

In a 13X9 pan coated with cooking spray place a layer of tortillas, cutting to fit. Spread a third of the vegetable mixture, sprinkle with a third of the cheese. Repeat layers twice.

Bake uncovered, at 350 degrees for 20-25 min or until heated through and cheese is melted. Let stand for 10 min. before serving. I served this with sliced avocado on top and a side of beans, but use sour cream or other toppings as desired.

*If you don't have salsa on hand, use one can of diced tomato with green chili and add 2-3 teaspoons of taco seasoning and ¼ c. chopped onion to zucchini and pepper sauté.

by Lorrie of WitsEndDesign

PEANUT BUTTER/CHOCOLATE OREO BROWNIE SQUARES

Line a 9 x 13 baking pan with a double decker of peanut butter Oreo cookies spreading your favorite peanut butter in between each cookie. Mix two or three boxes of your favorite brownie mix- following direction on the box- then pour batter over the cookies. Bake at 350 until the brownies form at the edges and a toothpick comes out dry when inserted in the middle. Cool for 10 minutes, cut and serve with your favorite ice cream.

by Regina of reginatherrienstock

by Lorrie of WitsEndDesign

With the fall season here it’s time to dust off those baking pans!
I like that this recipe helps you use up those ripe bananas and satisfy your craving for chocolate. Even with the added wheat flour these come out nice and moist. Enjoy!


Double Chocolate Banana Muffins

1 c. flour
½ c. wheat flour
¾ c. sugar
¼ c. baking cocoa
1 tsp. baking soda
1/2 tsp. salt
¼ tsp. baking powder
2 ripe bananas, mashed (or 3 if you want to use up more)
1/3 c. oil
¼ c. Egg Beaters or 1 egg
¾ c. mini semi-sweet chocolate chips
Almond milk or milk to moisten batter if needed.

In a large bowl, combine first 7 ingredients. In a small bowl, combine bananas, oil and egg; stir into dry ingredients. Fold in chocolate chips. If batter appears too thick add milk 1 tbsp. at a time. Fill greased muffin tin. Bake at 350 degrees for 20-25 min. Yield: 1 dozen

By Regina of reginatherrienstock




Ingredients:

1 (20 ounce) can of crush pineapples with juice
1 can of blueberry pie filling
1 box of yellow or white cake mix
3/4 c (1 1/2) sticks of butter melted

Instructions: Preheat oven to 350. Grease a 9 x 13 baking dish with butter or a non-stick cooking spray. Empty can of pineapples along with juice. Spread evenly to cover bottom. Top with the blueberry pie filling. Spread evenly. Then top with the cake mix, spreading evenly. Drizzle top with the melted butter. Bake for 35 to 45 minutes. Serve warm topped with vanilla ice cream.

Peanut Butter Cup Cookies

1 3/4 cup all-purpose flour
1/2 tsp salt
1 tsp baking soda
1/2 cup butter, softened
1/2 cup of sugar
1/2 cup of peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 tsp vanilla extract
2 Tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

Preheat oven to 375 degrees. sift together flour, salt and baking soda; set aside;
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla extract and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an un-greased mini muffin pan. Bake at 375 for about 8 minutes. Remove from the oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

By Regina of  reginatherrienstock

Have you ever had the craving for some chocolatey goodness and didn’t have one speck of candy in the house? There are times I just don’t want to pull out the baking pans and do the whole shebang. This recipe was surprisingly good and ready in about 90 seconds! I repeat, 90 seconds. 

I have my daughter and son to thank for this recipe. My daughter loves cruising the internet for recipes and my son loves experimenting. We tried several versions of this brownie in a mug type of recipe. Some were too dense, sticky or just didn’t have an appealing texture or taste. When my son whipped up this version, I knew we had a winner. Its portion size was perfect for having a little now and some later. The flavor was wonderful and the texture was just cakey enough for my liking. Everything can be mixed in one large mug or microwave safe bowl to save on dish washing which is an added bonus in my book. 

Omit the nuts if you are allergic or prefer a more cake type brownie. This is also great with a dollop of ice cream or a shot of whipped cream on top.

Ingredients:
2 tbsp. salted butter
2 tbsp. milk
½ tsp. vanilla
4 tbsp. powder sugar
2 tbsp. cocoa powder
2 tbsp. flour
2 tbsp. chopped walnuts

Melt butter in mug and microwave and let it cool. Add milk and vanilla and mix well. Microwave for 90 seconds and that let it sit for a couple of minutes before removing from the microwave. Serve warm.

By Lorrie of WitsEndDesign

Blueberry Snack Cake

Ingredients:

2 cups all-purpose flour; 1/2 cup butter, melted; 2 eggs; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 1 1/4 cups milk; 1 pint fresh blueberries; 2 teaspoons baking powder;
1/2 teaspoon salt; 1 cup white sugar; 2 tablespoons unsweetened cocoa powder

Directions:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square baking dish.

In a medium bowl, mix together the flour, baking powder, salt, sugar, and cocoa. In a separate bowl, whisk together the melted butter, eggs, vanilla extract, almond extract, and milk. Mix in the dry ingredients using an electric mixer on low speed until smooth. Pour half of the batter into the prepared pan. Mix blueberries into the other half, then pour into the pan. Bake for 30 minutes in the preheated oven, or until a toothpick inserted in the middle of the cake comes out clean.

by Regina of ReginaTherrienstock

The English translation of Pizza Fritta is Fried Dough. This a a treat you usually can get at a street carnival, a faire, an outdoor art show or something of that nature. It is deceptively simple to make. In an Italian household, it's a treat, something you whip up in a flash when people get the "hungries".  It would be of the same nature as popcorn. Something you whip up for a snack while watching football or a movie or to nosh on out on the patio while the kiddies are on the swing set.

The only ingredients you'll need are a tube of PILLSBURY CRUSTY FRENCH LOAF from the dairy section of your supermarket, a bit of oil for frying, and granulated sugar for sprinkling.

Put about 1/2 cup of granulated sugar into a brown lunch size paper bag and set aside. I let the bread dough come to room temperature before cracking open the tube. I lay the dough out on a flour sprinkled counter. Heat 3-4 tbs. of bland oil (canola or vegetable) on medium heat. Cut off a small portion (1" to 1.5") of the bread dough with the kitchen shears. I roll out that piece with the rolling pin, then I stretch it with my hands until it is stretched as much as possible without tearing. Immediately fry it on both sides, in the oil. You want to see a golden brown color and the dough bubble up.  Drain on paper towel for a couple minutes. Then shake it in the brown paper, sugar filled lunch bag. Remove and set on a serving dish until all the dough is used up in the fashion. 

I got one dozen pizza fritta from one tube of French Loaf.

It's messy and addictive, therefore, very wise to eat outdoors. I guarantee your children and grandchildren will have special memories of this treat and often request it when they come for a visit.........

Note: If the oil in your fry pan begins to have burnt flour sediment,  change pans and use fresh oil. Always being careful not to burn.   

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Ummmm….nothing says homey goodness like donuts. I can think of nothing better to dunk into my milk or coffee. Unfortunately, donuts are fried and my arteries are not as enthusiastic about their consumption as I am. I credit my son for starting me on the quest to find the perfect Donut alternative. His love of baking had him cruising the internet when he stumbled across a recipe for Donut Muffins. He asked if I had ever heard of them. I hadn’t but I was certainly intrigued. After doing a little cruising of my own I narrowed it down to three recipes I wanted to try. The first batch was pretty good and the ladies in my bible study group seemed to enjoy them, at least I brought home an empty plate. I however wasn’t happy with the glaze, too watery and a bunch leftover. This is my second attempt and I am pleased not only with the texture and flavor but with the glaze as well. Of course, I added my own tweaks. Feel free to experiment with your own add ins and substitutions. I hope you enjoy these as much as we did.

Donut Muffins

Preheat oven to 400 degrees -- Yield 1 dozen

¼ c. butter ½ c. egg beaters*
¼ c. oil 1 1/2 tsp. baking powder
½ c. sugar ¼ tsp. baking soda
1/3 c. brown sugar ¾ tsp. nutmeg
1 tsp. cinnamon ¾ tsp. salt
1 tsp. vanilla extract 2 2/3 c. flour
1 c. unsweetened vanilla almond milk*

Glaze
3 tbsp. melted butter
1 c. sifted confectioners’ sugar
¾ tsp. vanilla
2 tbsp. hot water

Spray muffin tin with non-stick cooking spray or line with muffin liners. Beat together butter, vegetable oil, and sugars till smooth. Beat in eggs one at a time. With mixer on low speed mix baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the batter mixture alternately with the milk, beginning and ending with the flour and mixing until just combined. Do not overmix. Spoon the batter into cups and smooth tops. Bake 20 min. or until springy to the touch. Cool muffins in tin for 5 min, and then transfer to a wire rack and cool 10 min. before glazing.

To make glaze whisk melted butter, confectioner’s sugar, vanilla and water until smooth. **When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden, and then serve.
Muffins will keep at room temp. about a day.

*regular milk and 2 large eggs can be substituted.
** The glaze is where it’s at. Be sure to double dip them.

by Lorrie of WitsEndDesign

Makes 4 He-Man sized servings The barbeque grill may be covered up for another season. The patio umbrella brought into storage. All the delicate plants indoors for the winter. As Fall quickly approaches, we think of bubbling, aromatic pots on the stove filling the closed up house with "nesting" type meals. Time for chili.

 This is my favorite chili recipe and I've tried lots of them. For it you'll need.

 1 pound of 90% lean ground beef 1 15.5 oz. (439g)
 can of dark kidney beans - rinsed under cold water
2 14.5 oz. (411g) cans of fire roasted tomatoes
1 medium onion, diced
2 poblano peppers, roasted then skins and seeds removed - then diced into the chili pot
Garnishes: sour cream, 4 cheese Mexican mix, corn bread
Flavorings: cayenne, cumin, hot Mexican style chili powder, salt

1 - Brown the onion and set aside
2 - Brown the ground beef, sprinkled with 1 Tbs. of hot Mexican style chili powder, 1 Tbs. of cumin and a dash of cayenne and salt. Chop it up so there's no big lumps, set that aside
3 - Put the tomatoes into a 3 qt. saucepan. Begin to heat it up.
3a - (this is an optional step) - use the immersion blender and smooth out the tomatoes
4 - Add the onions, roasted poblanos, and ground beef to the tomatoes.
5 - Add the beans
 Keep the heat on medium, even lower after the beans are added. (a heavy boil causes the beans to burst)
6 - I usually add the spices again at this point but you need to taste yours and add spice to your family's taste.
7 - Garnish with a dollop of sour cream and the Mexican cheese. Serve cornbread on the side.

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