Recipes

Amish Sour Cream Potatoes

2010-07-30T17:07:00Z

This has become one of Ronnie's favorite. I cubed the potatoes (leaving skin on)
and cooked them in an electric skillet until tender with a chopped onion. Because the potatoes
are then cooked, a combined all ingredients into a microwave casserole, and topped it with
crushed Pretzel/Ritz Crackers..... then 'cook' it in the microwave for only five minutes (until the
entire casserole was hot, and the cheese melted.

Amish Sour Cream Potatoes

Ingredients:

***Potatoes***
1 pint sour cream
1 can cream of chicken soup
1 Tbsp. onion
1 cup grated cheddar cheese
9 cooked potatoes, grated
3 Tbsp. melted butter, or margarine {not spread}

***Topping***
2 Tbsp. melted butter, or margarine {not spread}
1/2 cup crushed cornflakes

Mix together all potato ingredients and pour into baking dish. Combine
topping ingredients and sprinkle over top.

Bake at 350 degrees F., uncovered for 1 hour.

NOTE from whom sent this to me originally: A friend sent this recipe to me and since I noted the potatoes were cooked and shredded, I decided to bake it for 30 minutes, then
increase the time as needed. It was ready in 40 minutes.

ATTENTION READERS

2010-07-27T15:28:00Z

First, thanks to all who read my website. I really am grateful. However, I need to say that
I shall not 'endorse' any product, even if it's 'slipped in' to a comment on any article. I really
do appreciate those who take the time to write a genuine comment, but there are a few who write different ones on the same individual article, and include specific websites of their own, probably believing I will not catch it. Most of these are not the type of sites/blogs I would ever visit myself, therefore would never make it seem that I endorse them. To those of you who are doing that, with the same email address, or the same IP address, I ask that you refrain in the future. Again, to those who genuinely read and enjoy www.takecaregodbless.com, I thank you. Maggie

Cranberry Pecan Cookies

2010-07-21T15:00:00Z

These are yummy all year long !!!!

Cranberry Pecan Cookies - Beulah Snodgrass

1 tube 16 1/2 oz. refrigerated sugar cookie dough

1 cup chopped pecans

2/3 cups white chocolate chips

2/3 cup dried cranberries

1 teaspoon vanilla extract

Combine all ingredients and roll into small balls,

placing them 2" apart on a greased cookie sheet.

Bake at 350^ for 10-12 minutes (no longer).

Cool and store in an air-tight container (or they

will become brittle and will crumble).

Chili Cornbread Salad

2010-07-15T18:10:00Z

CHILI CORNBREAD SALAD

From: Mollye Holzheuser

1 PKG (8-1/2 OZ) CORNBREAD/MUFFIN MIX

1 CAN (4 OZ) CHOPPED GREEN CHILIES, UNDRAINED

1/8 TSP. CUMIN

1/8 TSP. OREGANO

PINCH RUBBED SAGE

1 C. MAYONNAISE

1 C. (8 OZ) SOUR CREAM

1 ENVELOPE RANCH SALAD DRESSING MIX

2 CANS (15 OZ EACH) PINTO BEANS, RINSED & DRAINED

2 CANS (15-1/4 OZ EACH) WHOLE KERNEL CORN, DRAINED

3 MEDIUM TOMATOES, CHOPPED

1 C. CHOPPED GREEN PEPPER

1 C. CHOPPED GREEN ONIONS

10 BACON STRIPS, COOKED & CRUMBLED

2 C. (8 OZ) SHREDDED CHEDDAR CHEESE

1. PREPARE CORNBREAD BATTER ACCORDING TO PACKAGE DIRECTIONS. STIR IN THE CHILIES, CUMIN, OREGANO, AND SAGE. SPREAD IN A GREASED 8-IN. SQUARE BAKING PAN. BAKE AT 400 DEGREES FOR 20-25 MINUTES OR UNTIL A TOOTHPICK INSERTED NEAR THE CENTER COMES OUT CLEAN. COOL.

2. IN A SMALL BOWL, COMBINE THE MAYONNAISE, SOUR CREAM, AND DRESSING MIX; SET ASIDE.

3. CRUMBLE HALF OF THE CORNBREAD INTO A 13”X9”X2” DISH. LAYER WITH HALF OF THE BEANS, MAYONNAISE MIXTURE, CORN, TOMATOES, GREEN PEPPER, ONIONS, BACON, AND CHEESE. REPEAT LAYERS (DISH WILL BE VERY FULL). COVER AND REFRIGERATE FOR AT LEAST 2 HOURS.

YIELD: 12 SERVINGS

Risotto With Peppers and Gorgonzola

2010-07-10T11:29:00Z

Risotto With Peppers and Gorgonzola

Ingredients

1 tablespoon olive oil
3 shallots, finely chopped
3 red peppers, halved, deseeded and sliced
2 teaspoons fresh thyme
500 g arborio rice
150 ml white wine
1 1/3 liters vegetable stock
175 g gorgonzola, crumbled

Directions

Heat the oil in a heavy pan. Cook the shallots for 4 min., add the peppers and thyme, cook for 3 minute.
Add the rice, stirring well to coat all the grains. Season.
In a separate pan, pour the wine into the stock and bring to a simmer. Ladle the stock little at a time into the rice, stirring constantly. Keep going until the rice is tender with just a bit of bite.
Add gorgonzola, stir until heated through and just starting to melt. Season to taste.
Serve and enjoy!

Pie in a Jar

2010-06-15T18:19:00Z

Pie in a Jar
From Lolly via Joanie

This is the type of jar you'll need.

They're half-pint jars, but short and squatty instead of tall and skinny (Ya know, like me as opposed to my mother. Why oh why did I have to get the other parent's genes??!) Mine are made by Kerr (Here's the link to buy them from Amazon). They're stinking cute as is, don't you think? Something about a short squatty jar makes me giddy with the thoughts of fun things I could put inside. Ya know, like PIE.

Step 1: Pie Dough
The first thing you'll need is dough. You can use any pie dough you like.

Step 2: Make a topper and line the jar
Roll out a small handful of dough. This is just for the tops of your pies, so eyeball about that much. Grab the ring part of your jar and use that as your cookie cutter. Brilliant, right? Cut out the tops and set aside.

Use the rest of the dough to line the jars. (No, you do not need to grease them) The great part is that there's no rolling required! Just take little pieces and press them in. Make sure it's pressed all the way up to the top of the jar, or pretty close to it.

Step 3: Fill 'er up
You'll need about 1/2 C filling for each jar. You can use any filling your little pie-craving heart desires, even (gasp) canned! You can also use the same method shown in the galette post to use any fruit you happen to have around.

Here's the basic recipe (for 4 pies)

2 C prepared fruit (pitted, diced, peeled, etc.)
2 T sugar- brown or white (use more or less depending on sweetness of fruit)
2 T flour- (again, more if your fruit is super juicy like cherries, less if it's pretty dry)
1 T butter (divided between the pies)
Seasonings/flavorings- cinnamon, nutmeg, vanilla and almond extract, citrus zest etc)

Play around with it and come up with something yummy! I made 2 different pies in my pictures: one, a cut-down version of Kate's Apple Pie and one with fresh cherries and almond extract.

When your filling is all combined, divide it between the jars and dot a pat of butter on top (about 1/4 T)

Step 4: Top it off
Make sure your "lid" has a vent so steam can escape. You can use a knive to make a couple of slits or a tiny cookie cutter to make it decorative. I am in LOVE with these little Autumn Leaf Pie Crust Cutters that my sister gave to me last fall. Oooh, I just saw this year's set has an acorn in it! I might have to get that one too--how cute is that little acorn??! My little maple leaf is pretty darn cute, too.

When your topper is ready, slip it onto the top of the pie. It will be large enough that the outside edge goes up the side of the dough-covered jar a bit, as show in the picture below. Then use your finger, or a fork, to press the 2 pieces of dough together to seal. And nobody even think about mentioning the state of my fingernails.

Another option is to do a crumb topping. I put a basic crumb topping on my cherry pies and they were sooo yummy.

Crumb Topping (for 4-6 pies)
1/4C brown sugar
1/4 C flour
2 T oats
1/4 T cinnamon
3 T cold butter
Combine sugar, flour and cinnamon. Cut in butter. Add oats and stir to combine.

And I couldn't help but try a mini lattice on one. Eeek! Dying of cuteness overload. (Click here for a how-to on a lattice pattern)

** Optional step here that I HIGHLY reccomend: Brush pie tops with butter and sprinkle with sugar at this point. Yumminess highly instensified!

Step 5: Freeze 'em!

Ready for this? When your pies are all done and topped, place metal lids back on and seal them tight. Then pop these little cuties in the freezer. There they will stay until you find yourself having an insatiable craving for home-baked goodness. You'll be reaching for the crumbs at the bottom of the keebler box when suddenly your eyes will light up because you remember you have THESE sitting in your freezer.

Or when you have unexpected guests in need of impressing, or a friend needing to be cheered up, or it's Thursday...I can think of a million reasons why one should have a constant supply of fresh pie in the freezer.

Step 6: Bake 'em

Now first let me say that one of the biggest concerns from everyone is about the jars breaking in the oven. All I can say it that I've baked hundreds of these and never once has a jar broken. These are canning jars- they are designed to be boiled, pressure cooked, etc. So it's different than putting any ol' piece of glass in the oven. They bake just fine! But if you're freaking out then my advice would be this: remove lids from jars and place jars on a baking sheet. Place baking sheet in a COLD oven. Then turn the oven to 375. That will give the jars a chance to warm up slowly as the oven preheats. If you're really worried you can always let them sit at room temp for a bit first before putting them in a cold oven. Bake for about 50-60 minutes, or until the tops are golden brown and the middles are bubbly. If you're baking them fresh and not frozen they take about 45 minutes.

Depending on your filling you can pop them right out of the jar and onto a plate like so:

Or just eat them right out of the jar. There's something way more fun about eating it right out of the jar...

And if you have oozing cherry filling, that might be the only option!

Kate had a brilliant idea too- no need to stick to sweetie pies, try going savory with
Chicken Pot Pie

Roasted Carrot Veggie Dip

2010-06-11T18:16:00Z

ROASTED CARROT VEGGIE DIP

~ Rachael Ray

This easy dip will win your guests over in no time! Roasting carrots brings out their natural sweetness, which kids and adults alike will love.

Makes 2 cups

INGREDIENTS:

4 carrots, peeled and chopped
1 tablespoon extra virgin olive oil (EVOO)
Salt and pepper
1 cup plain Greek yogurt
Zest and juice of 1 lemon
Assorted veggies for dipping, such as celery, bell pepper and zucchini spears

DIRECTIONS:

Pre-heat the oven to 425ºF.

Toss the carrots and EVOO (Extra Virgin Olive Oil) together on a baking sheet and season with salt and pepper. Roast the carrots until tender, about 20 minutes.

Transfer the carrots to a food processor and process until pureed and smooth. Add the yogurt, lemon zest and lemon juice and some salt and pepper to the processor. Continue to mix until smooth and combined.

Chill the dip and serve cold with veggies.

Tip: Make this recipe super simple to bring with you by putting the dip in a deep, round food storage container or leftover deli container. Cut your veggies to the height of the container and stand them up in the dip, then pop on your lid and you’ve got veggies and dip when you're ready for it!

Spicy Honey-Brushed Chicken Thighs

2010-06-09T14:32:00Z

Spicy Honey-Brushed Chicken Thighs

Superfast Chicken Supper! Skinless, boneless thighs cook quickly and are more flavorful than white meat, so they need fewer ingredients. Serve with garlic-roasted potato wedges and a salad or broccolini "baby broccoli".

Yield - 4 servings (serving size: 2 chicken thighs)

Ingredients

2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs
Cooking spray
6 tablespoons honey
2 teaspoons cider vinegar

Preparation

Preheat broiler. Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.

Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.

Nutritional Information

Calories: 321 (31% from fat)
Fat: 11g (sat 3g,mono 4.1g,poly 2.5g)
Protein: 28g
Carbohydrate: 27.9g
Fiber: 0.6g
Cholesterol: 99mg
Iron: 2.1mg
Sodium: 676mg
Calcium: 21mg

Pamela J. Hodges, PhD, MSN, RN

Satay Lettuce Wraps

2010-05-31T00:14:00Z

SATAY LETTUCE WRAPS
from Rachel Ray

1/2 cup dry-roasted peanuts
• 2 tablespoons vegetable or peanut oil
• 1 1/4 pounds thinly sliced pork or chicken cutlets
   or 1 1/2 pounds ground pork or chicken
• Pepper
• 1/4 pound oyster, baby white or shitake mushrooms, chopped
   or thinly sliced
• 1 bunch scallions, chopped or thinly sliced
• 4 cloves garlic, chopped
• 1 1 1/2-inch piece fresh ginger root, cut into thin
   matchsticks or finely chopped
• 2 tablespoons creamy peanut butter
• 1/2 cup unsweetened apple juice or chicken stock
• 1/4 cup Tamari (dark soy sauce)
• A few dashes of hot pepper sauce
• 1 small head iceberg lettuce, core removed
   and head quartered

Using a food processor, finely chop the peanuts.

In a large skillet, heat the oil, two turns of the pan, over high heat. Add the pork and cook until browned, about 5 minutes; season with pepper. Add the mushrooms, scallions, garlic and ginger; toss for 2 minutes. Push the ingredients to the side of the pan and add the peanut butter to the center to melt. Whisk in the apple juice, Tamari (eyeball it) and hot sauce. Stir in the peanuts.

Spoon the satay into a serving bowl or individual bowls. Serve the lettuce wedges alongside. Scoop the satay mixture into lettuce leaves to wrap up as you eat.

Talking Nutrition

2010-05-17T19:42:00Z

BETH K - Vegetables are chock full of disease fighting nutrients like vitamin C, potassium, folic acid, and beta-carotene. But, the way you cook your vegetables could lower the amount of those nutrients. How you prepare and eat your vegetables can also change how well your body absorbs a nutrient. The good news is that eating your vegetables raw and plain isn't always best. UAB Nutritionist Beth Kitchin advises you hold the water - cooking your vegetables in a lot of water can destroy vitamin C and leach out potassium. If you cook frozen vegetables in the microwave, leave out the water. The ice crystals that form around the vegetables provide enough moisture for cooking. SautÃ©ing, baking and roasting vegetables are also healthy cooking methods. Baking potatoes in the skin is not just an easy way to cook them, but also the healthiest. She also recommends you add some fat: beta-carotene is a fat-soluble antioxidant. Add a little fat to your meal and you 'll absorb much more of this important disease fighter. Use oil based vinaigrette, a little cheese, avocado, or egg on your salad. Sautee or roast your vegetables in olive oil. Dip broccoli or carrots in a little ranch dressing. And her last bit of advice - cook them! Some vitamins in the veggies are more available to the body when the veggies are cooked!

Maple Orange-Glazed Turkey Roast

2010-03-05T15:41:00Z

Last week, I bought a whole turkey because both Ronnie and I were 'hungry' for it. I've been 'searching' for really good recipes, and found this one which looked to me. Maggie

Maple Orange-Glazed Turkey Roast

This turkey roast blends light and dark meat — but it's compact and carves easily into neat slices. Grill the meat to free up oven space for the turkey trimmings

SERVES 10 -12

Ingredients

1 garlic clove, minced
1 tablespoon snipped fresh marjoram or 1 teaspoon dried marjoram, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup orange juice
1 tablespoon cornstarch
1/2 cup maple syrup
1 teaspoon finely shredded orange peel
1 (2.5-3 1/2 lb) boneless turkey breast
2 tablespoons butter, melted

Directions

In a small bowl combine garlic, marjoram, salt, and pepper; set aside.
For glaze, in a small saucepan stir together the orange juice and cornstarch; add half of the seasoning mixture.
Cook and stir over medium heat until thickened and bubbly.
Cook and stir 1 minute more.
Stir in maple syrup and orange peel; set aside.
Brush the turkey roast with melted butter and rub with remaining seasoning mixture.
Insert a meat thermometer near the center of the roast.
For a charcoal grill, arrange medium-hot coals around a drip pan.
Test for medium heat above the pan.
Place the turkey roast directly on the grill rack over the pan.
Cover; grill until thermometer registers 165°F Add coals to maintain heat every 30 minutes.
Brush with glaze the last 30 minutes of grilling.
Remove meat from grill.
Cover with foil; let stand for 15 minutes before carving. (The meat's temperature will rise 5F during standing).
Bring any remaining glaze to boiling; pass with turkey. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.).
OR, use the oven @325 degrees until thermometer reaches 165F (should be about 1 1/2 hrs). Follow glazing and standing directions above.

Greek Pita Pizzas

2010-03-02T00:28:00Z

Greek Pita Pizzas

These simple personal pizzas make a quick and delicious weeknight meal. We tasted various flavors of packaged hummus in this recipe—red pepper hummus was the test kitchen's favorite.

Serves 4

4 tablespoons extra-virgin olive oil
4 (8-inch) pita rounds
2 tablespoons red wine vinegar
Salt and pepper
1 onion, red (small), sliced thin
1/2 cup pitted kalamata olives, chopped
1/2 cup hummus
1 cup shredded Italian cheese blend
1 cup crumbled feta cheese
2 cups arugula

Adjust oven rack to middle position and heat oven to 475 degrees. Brush 2 tablespoons oil over top and bottom of pita rounds. Transfer to baking sheet and bake until golden, about 5 minutes.
Meanwhile, combine remaining oil, vinegar, and salt and pepper to taste in bowl. Toss onion, olives, and 2 tablespoons vinaigrette together in separate bowl.
Spread 2 tablespoons hummus on each toasted pita round. Sprinkle cheeses evenly over hummus, then top with onion mixture. Bake until onions soften and cheese is melted, 6 to 8 minutes. Just before serving, toss arugula with remaining vinaigrette. Arrange arugula on top of pita pizzas. Serve.

Fresh Fruit Tart Tatin

2010-01-30T23:44:00Z

The following is from Ronnie's cousin, Janet Pyle:

FRESH FRUIT TART TATIN                        Serves 2

2 each of fresh fruit, pitted and sliced
1 tsp. cinnamon
1/4 cup butter
1/2 cup brown sugar
1 sheet puff pastry

1. Heat oven to 375 degrees.

2. In a large skillet, melt butter and add the brown sugar and cinnamon.

3. Over low heat cook the sugar mixture for 5 minutes.

4. Add the fruit slices and top with puff pastry that has been cut to the
    size of the pan you are using.

5. Place in 375 degree oven for 25 minutes.

6. Remove from oven and invert onto serving tray.

7. Top with vanilla if you like.

I learned to make this easy and delicious recipe at the Culinary Center of Monterey California. We make peaches and plums as they are what's in season. We just washed them, cut them in halve and turned the halves face down in ramekin cookware and poured some of the mixture over the fruit, topped with the puff pastry and cooked X 25 minutes at 375...we then inverted the dessert onto a pretty individual serving plates and topped with ice cream. Everyone loved them.

For those of you not familiar with puff pastry sheets, you can find them in the frozen food section. Pepperidge Farm is the brand that I have used and they are delicious. Since this cooking class...I have used the puff pastry on chicken pot pie also...delicious and so pretty.

Slow Cooker Barbecued Pulled-Pork (Or Beef)

2010-01-24T18:51:00Z

The following is my recipe in this week's TexasCook.com ..... Maggie

Maggie Made
http://www.texascook.com/Maggie/

Slow Cooker Barbecued Pulled-Pork (Or Beef)

1 (2 1/2 lb) boneless pork loin, fat trimmed
or 2 1/2 lbs beef roast, fat trimmed
1 medium onion, thinly sliced
2 cups barbecue sauce
3/4 cup salsa
1 tablespoon chili powder
1 teaspoon ground cumin
1 (16 ounce) bag frozen peppers and onions (stir fry style)
1/2 teaspoon salt
18 (8-10 inch) flour tortillas
shredded cheese (optional)
guacamole (optional)
sour cream (optional)

1. Place pork in 3- to 4-quart slow cooker. Place onion on top.
Mix barbecue sauce, salsa, chili powder and cumin in small bowl;
pour over pork and onion.

2. Cover and cook on Low heat setting 8 to 10 hours.

3. Remove pork from cooker; place on cutting board. Shred pork,
using 2 forks. Return pork to cooker and mix well. Stir in stir-fry
vegetables and salt. Increase heat setting to High.
Cover and cook 30 minutes or until mixture is hot and vegetables
are tender.

4. Using slotted spoon to remove pork mixture from cooker, fill
each tortilla with 1/2 cup pork mixture. Fold one end of tortilla
up about 1 inch over filling; fold right and left sides over folded
end, overlapping. Fold remaining end down. Serve with cheese,
guacamole and sour cream.

Oven Baked Sweet Potato Chips

2010-01-20T22:07:00Z

Oven Baked Sweet Potato Chips

Guilt-free snack! These chips are made without any fat. For attractive circular chips, look for sweet potatoes that are round rather than long. I think these are even yummier than regular potato chips...

Ingredients

1 large sweet potato, unpeeled,washed,and dried (about 9 ounces)
salt & freshly ground black pepper

Directions

Heat oven to 200°F with two racks.
Line two baking pans with parchment paper, and set aside.
Slice potato crosswise, as thin as possible.
Arrange the slices on the prepared sheets, and keep them from touching as much as possible.
Sprinkle lightly with salt and pepper.
Cook for 50 minutes.
Slices will dehydrate and shrink; turn chips over, and rotate baking sheets if needed for even cooking.
Cook until slices are crisped and fluted around the edges and the centers are still orange, not brown, 30 to 40 more minutes.
Transfer to cooling racks, and cool chips on baking sheets.
(Chips will be soft when removed from oven and will crisp as they cool.) Store in an airtight container, at room temperature, up to 3 days.

Amish Sour Cream Potatoes

2010-01-19T20:18:00Z

~ From Connie's Recipes

Amish Sour Cream Potatoes

Ingredients:

***Potatoes***
1 pint sour cream
1 can cream of chicken soup
1 Tbsp. onion
1 cup grated cheddar cheese
9 cooked potatoes, grated
3 Tbsp. melted butter, or margarine {not spread}

***Topping***
2 Tbsp. melted butter, or margarine {not spread}
1/2 cup crushed cornflakes

Mix together all potato ingredients and pour into baking dish. Combine
topping ingredients and sprinkle over top.

Bake at 350 degrees F., uncovered for 1 hour.

NOTE: A friend sent this recipe to me and since I noted the potatoes
were cooked and shredded, I decided to bake it for 30 minutes, then
increase the time as needed. It was ready in 40 minutes.

Chili Dog Casserole

2010-01-19T20:17:00Z

Chili Dog Casserole
10 servings

2 cans (15 oz. each) chili with beans, divided
1 pkg. (16 oz.) Wieners
10 corn or flour tortillas (8 inch)
1 pkg. (8 oz.) Shredded Mild Cheddar Cheese

PREHEAT oven to 425°F.
Spoon 1 can of the chili into 13x9-inch baking dish.

ROLL 1 wiener in each tortilla; place, seam side down,
over chili in baking dish. Top with remaining chili; sprinkle
with cheese. Cover.

BAKE 30 minutes or until heated through.

Spend Time Together Without Spending A Fortune

2010-01-18T22:45:00Z

Fun and Frugal Family Night

Spend time together without spending a fortune.

By Lisa Marie Rovito, Irvine, California

Dinner and a movie with the kids? Not unless it's payday. Going out for a meal and a movie can run a family of four right up near the $100 mark. Here are some ideas for doing family time on a dime.

1. Got games?

Board games and cards develop strategic thinking and encourage interaction. Give prizes—like "Get out of room-cleaning free" or "Dad makes pancakes" coupons. Host another family for a night of kids versus parents or have the kids teach you a video game.

2. Dig for discounts.

Ask when local attractions drop their prices. Maybe Wednesdays are half off at the museum, while Tuesday nights you can buy one game, get one free at the bowling alley.

A weekly activity is a good way to meet other families with a common interest. Film-buff families can take in matinees, check out DVDs from the library, or join Netflix for a fee that's less than the price of one adult movie ticket.

3. Keep learning.

A family membership to the YMCA will cost you upfront but can pay off in the long run if you use it together for fitness classes, open swim and other activities. Or learn a language. Find a well-priced tutor (a French major at the local college, say). You and the kids can help each other practice between lessons.

4. What's cookin'?

Find out who's the Iron Chef in your house with a tasty night of competition in the kitchen. Pair little ones with an adult. Let older kids create their own concoctions. Try cookie decorating, pizza building, or an international night with food, music and a rented foreign film.

5. Reach out.

Check on family volunteering opportunities in your area (a park clean-up, for example) or create your own. How about walking a dog, running errands or raking leaves for an elderly neighbor? Ask the kids to exercise their imaginations!

Grilled Bacon and Potato Packets

2010-01-17T10:10:00Z

Grilled Bacon and Potato Packets - From Derrick Riches

All of the delicious ingredients are placed in a packet and
cooked to perfection. A simple way to prepare breakfast
on your grill!

4-6 large potatoes, cut into 1/4 inch pieces
I package bacon, cooked and crumbled
1 large onion, chopped
1 1/2 cups mozzarella cheese
1/2 cup parmesan cheese
6 tablespoons butter or margarine
2 teaspoons salt
1 teaspoon black pepper
aluminium foil

Preheat grill for medium heat. Tear two large pieces of aluminum
foil (about 20 inches) and lightly grease. Place equally portioned
amount of potatoes and onions on each sheet of foil and season
with salt and pepper.

Sprinkle with cheeses and crumbled bacon. Place three to four
pats of butter on top each packet, bring ends of foil together and
fold down to create a good seal. Poke one small hole on top each
packet. Place onto grill and and allow to cook for 35-45 minutes.
When potatoes are tender, remove from grill and carefully open
packets. Serve with more grated cheese on top.

Sausage-and-Vegetable Stew

2010-01-15T21:52:00Z

Sausage-and-Vegetable Stew

Directions

Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the onion and garlic; cook, stirring occasionally, until soft and glistening, about 6 minutes. Add the paprika and 1 teaspoon salt; cook until the oil turns deep red, about 1 minute. Add the flour and cook until just toasted, 30 more seconds. Immediately whisk in 4 cups water. Add the kielbasa, carrots, parsnips, potatoes and 1 1/2 teaspoons salt.

Bring the soup to a boil, then reduce to a simmer; cover and cook until the vegetables are tender and the broth has thickened, about 20 minutes. Add the vinegar and season with pepper.

Combine about half of the parsley with the sour cream in a small bowl and season with salt and pepper. Ladle the stew into bowls; top with the remaining parsley, a dollop of herbed sour cream and a sprinkle of paprika. Serve with bread.

Recipes

Amish Sour Cream Potatoes

ATTENTION READERS

Cranberry Pecan Cookies

Chili Cornbread Salad

Risotto With Peppers and Gorgonzola

Risotto With Peppers and Gorgonzola

Directions

Heat the oil in a heavy pan. Cook the shallots for 4 min., add the peppers and thyme, cook for 3 minute.

Add the rice, stirring well to coat all the grains. Season.

In a separate pan, pour the wine into the stock and bring to a simmer. Ladle the stock little at a time into the rice, stirring constantly. Keep going until the rice is tender with just a bit of bite.

Add gorgonzola, stir until heated through and just starting to melt. Season to taste.

Serve and enjoy!

Pie in a Jar

Roasted Carrot Veggie Dip

INGREDIENTS:

DIRECTIONS:

Spicy Honey-Brushed Chicken Thighs

Satay Lettuce Wraps

Talking Nutrition

Maple Orange-Glazed Turkey Roast

Last week, I bought a whole turkey because both Ronnie and I were 'hungry' for it. I've been 'searching' for really good recipes, and found this one which looked to me. Maggie

Maple Orange-Glazed Turkey Roast

Directions

In a small bowl combine garlic, marjoram, salt, and pepper; set aside.

For glaze, in a small saucepan stir together the orange juice and cornstarch; add half of the seasoning mixture.

Cook and stir over medium heat until thickened and bubbly.

Cook and stir 1 minute more.

Stir in maple syrup and orange peel; set aside.

Brush the turkey roast with melted butter and rub with remaining seasoning mixture.

Insert a meat thermometer near the center of the roast.

For a charcoal grill, arrange medium-hot coals around a drip pan.

Test for medium heat above the pan.

Place the turkey roast directly on the grill rack over the pan.

Cover; grill until thermometer registers 165°F Add coals to maintain heat every 30 minutes.

Brush with glaze the last 30 minutes of grilling.

Remove meat from grill.

Cover with foil; let stand for 15 minutes before carving. (The meat's temperature will rise 5F during standing).

Bring any remaining glaze to boiling; pass with turkey. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.).

OR, use the oven @325 degrees until thermometer reaches 165F (should be about 1 1/2 hrs). Follow glazing and standing directions above.

Greek Pita Pizzas

Fresh Fruit Tart Tatin

Slow Cooker Barbecued Pulled-Pork (Or Beef)

Oven Baked Sweet Potato Chips

Oven Baked Sweet Potato Chips

Directions

Heat oven to 200°F with two racks.

Line two baking pans with parchment paper, and set aside.

Slice potato crosswise, as thin as possible.

Arrange the slices on the prepared sheets, and keep them from touching as much as possible.

Sprinkle lightly with salt and pepper.

Cook for 50 minutes.

Slices will dehydrate and shrink; turn chips over, and rotate baking sheets if needed for even cooking.

Cook until slices are crisped and fluted around the edges and the centers are still orange, not brown, 30 to 40 more minutes.

Transfer to cooling racks, and cool chips on baking sheets.

(Chips will be soft when removed from oven and will crisp as they cool.) Store in an airtight container, at room temperature, up to 3 days.

Amish Sour Cream Potatoes

Chili Dog Casserole

Spend Time Together Without Spending A Fortune

Fun and Frugal Family Night

Spend time together without spending a fortune.

Grilled Bacon and Potato Packets

Sausage-and-Vegetable Stew

Sausage-and-Vegetable Stew

Directions