Cinnamon Spice Christmas Ornaments

This is a fun recipe to make, especially with the kiddos.  We made these many years ago, when I was troop leader for Otter's Brownie troop and the girls had a blast with it.

Cinnamon Spice Christmas Ornaments

1 Cup Applesauce
1 Cup Cinnamon
1 Teaspoon Nutmeg
1 Teaspoon Allspice
1 Teaspoon Cloves

Mix above ingredients until dough forms.  Knead a little if necessary, and if too wet you can add more cinammon.  Then roll to 1/4" thick.  Cut into desired shapes using cookie cutters - I suggest you do this step on wax paper.  Use a straw to poke a hole so you can insert a hanger or thread after drying.  Allow to air dry for 4 days, turning over each day.  Depending on the humidity of your area, it might take more or less days for the ornaments to harden enough.  They will need to be stored in sealed containers such as a ziploc bag, because they can draw ants that will be attracted to the sweetness.  They smell lovely!

Easy Potato Soup

This is about as easy and basic as it gets, but it's also about as good as it gets.  Very simple!

Potato Soup

Several potatoes, washed (peeled if you chose) and cut or sliced up MDHH**
Onion, chopped (about 1/2) (Optional)
Carrots, peeled & sliced or chopped (about 2 or 3)
Celery, 2 - 3 stalks chopped or sliced

Put above veggies into a pot filled with water to about 1 - 2" over the potatos and boil until the potatos are just done - you don't want to let them get mushy.  DO NOT DRAIN THE POTATOS!

Add:

Salt to taste

Milk  (guessing about 1 cup but play with this recipe until you see how much you need!) MDHH**

Butter (or substitute)

Pepper

Stir over low heat until warm again, it doesn't need to boil at this point but it will need to be warm.

You can adjust the amount of water, you might like more broth or less.  Since the water isn't drained, it becomes the broth.  I'd suggest starting out with a small amount and then increasing it as needed when you add the milk and other ingredients.

The onion, celery and carrots are optional, but I think it improves the soup.

You can use garlic powder, parsely, whatever you have on hand as a seasoning either during the boiling process or sprinkled on top when serving.

If you prefer a thicker soup, add a very small amount (probably 1/2 teaspoon or less) of corn starch after you've added the milk and let it cook a little longer.  Corn starch will thicken it, and this is also something where you'll need to experiment until you find the thickness you want.

If not eaten, any leftovers will need to be refrigerated.  I usually freeze any leftovers immediately as cooked milk tends to sour fast.  If you do freeze it, the potatos will be a little mealy or mushy when you thaw & warm it, but they are still good.

**Measurements Don't Happen Here!

Otter's Favorite Cupcakes

These are pretty easy, according to Otter.  She's made them a lot lately.  They are certainly very good.  The recipe calls for butter, I'd suggest using real butter and not the healthy butter substitute unless it specifically says it's for baking.

Cupcakes

1 1/2 sticks (12 tablespoons) softened butter  (not melted)

1 cup sugar

3 large eggs

1 1/2 cups self-rising flour**

1 tablespoon warm water

1 teaspoon vanilla extract

Line a 12-cup muffin pan with paper cupcake cups.  Beat butter and sugar until light and fluffy.  Starting & ending with an egg, alternate adding eggs & flour.  Beat until each is thoroughly mixed before adding the next egg or flour.  Beat in water and vanilla until just mixed in.  Spoon mixture into paper cups.  Bake 15 - 17 minutes at 400 degrees, in the middle of the oven if you can adjust your oven racks.  Let cupcakes cool for a couple of minutes before removing from muffin pan, stand on a wire rack to cool.  Makes one dozen.  Cool completely before frosting.

**If you have rgular all-purpose flour, add to flour:  1 1/2 teaspoons baking powder & 1/4 teaspoon salt.

Otter has added food coloring to the batter, use whichever color you desire and add a drop at a time until the color is how you want it.

Potato Salad

This one is very easy and it's also one that can be changed to suit your own tastes.  All measurements are approximate, this one varies depending on the amount of potatos.

Potato Salad

Potatos, peeled and chopped (You don't have to peel them, but they will need to be scrubbed very well if you leave the peeling on).

2 eggs

Boil the potatos and the eggs together, it just saves time and that way you only use one pan instead of two.

At this point, I usually put the boiled potatos in a bowl with a lid and refrigerate them until they are cooled down.  The eggs need to be peeled, which is easier if they are fairly warm.  I usually cool the eggs for a few minutes under running water, so that they are still warm but not too hot to hold.  The eggs can be put in the same bowl in the fridge with the potatos if you want.  I frequently boil the potatos the night before I plan to serve it, then assemble it right before serving.

When everything is cool, add the following:

1/2 onion, chopped

1/2 bell pepper, chopped

2 eggs, sliced or chopped

1/2 cup celery, chopped

1/4 cup pickles, chopped

2 tablespoons olives, sliced or chopped

1 teaspoon pimentos, chopped

1/2 cup mustard

and/ or

1/3 cup mayonnaise

Stir it all together, add salt and pepper to taste and you can also hit it with a few shakes of paprika.

The mayo and/or mustard can be increased or decreased, I'd suggest you start with a small amount and then add more in as desired.  It's a whole lot easier to add more than it is to take it out!

I usually use about 6 to 8 medium size potatos.  They don't have to be peeled, but if you do peel them - it's much easier to peel them before cooking.  My mom used to make this by boiling the potatos whole, then peeling them and cutting them up while still hot and it was messy as well as difficult.

Any of the vegetables can be changed, use your imagination and have fun.  Sometimes I put sliced or chopped jalepenos in it for Bill.  It will need to be refrigerated if it's not all eaten in one sitting.

Meat Loaf **EDITED**

This one is pretty basic, but it's also pretty good.  I don't make it often, but we always enjoy it when I do make it.  This is one that you can experiment with.  Also, the recipe I use calls for 2 lbs. of ground meat, but you can half it or increase it as you want.  When I make it, I usually use two pounds and then make it into two small loaves so that I have leftovers for the next day.  I've learned, I can make one large loaf and serve it but there won't be anything left!  Or, I can make it into two smaller loaf pans and only serve one so that we'll have leftovers.  Bill likes meatloaf.  A Lot!

This is a dish that can be personalized, you can use the vegetables & spices I suggest or use whatever you like or have on hand.  Meatloaf was probably invented as a way to stretch the available resources.  You can leave out the eggs and use about 1/4 cup of milk if you'd prefer, but I strongly suggest that you use either one of them as the breadcrumbs need the moisture.

Meat Loaf

2 lbs. gound meat (I usually use turkey but you could use lean beef, chicken or even buffalo!)
1/2 of an onion, chopped
1/2 of a bell pepper, chopped
2 - 4 stalks celery, chopped
1 - 2 tomatos, chopped

Mix all ingredients, I usually use a wooden spoon to stir because it can be too heavy for a plastic spoon.

Add:

2 eggs (can use one)
breadcrumbs (I use crackers most often, about 1/3 of a tube and crush them in a baggie with a rolling pin)
(Mom would use about 1/2 cup of oatmeal or actual breadcrumbs, if that's what she had on hand)

Salt (not much, maybe 1/8th of a teaspoon)
Pepper (about 1/8th teaspoon)
Dash garlic powder or about 1/8th teaspoon fresh, crushed garlic (or less)
1/4 teaspoon parsley flakes
1/8th teaspoon sage
Dash Rosemary
Dash dill seed (optional)
1/8th teaspoon basil
Ketchup, probably about 1/4 cup (optional)
(and more) Ketchup spread of the top of the meat loaf before baking (optional)

Stir well.  Place it in a baking dish or two loaf pans (I usually spray the pans very lightly with an olive oil based cooking spray).  Cook at 350 for about an hour.  If you are using one large pan, it may need more time.  Check for doneness using a fork, most cooks can tell by the way the meatloaf feels in terms of firmness but I usually insert the fork in the middle and break up a small piece so I can tell by sight.  It is probably going to need to be drained as there will be some grease.  Beef will have more than turkey.  I've never made it with chicken but I would expect grease.  When draining, you might need an extra pair of arms to hold either a spatula, plate or lid over the top of the pan so that the grease drains out but the loaf stays in the pan!

You can make this one ahead and freeze it, just be sure it's thoroughly thawed before baking.  Also, it's baked uncovered.

**EDIT:  I made this with 1 1/2 pounds of ground turkey but I was out of tomatoes.  Being a Texan, Rotel is always on hand and I decided to try it instead of fresh tomatoes.  I used one can, the one I had was the "hot" variety.  I mixed it in with the meat and all the other stuff, then cooked it at 350 degrees and it took right at an hour.  It was delicious!  Spicy, but not overly so.  I didn't use the ketchup in/on it this time since I wasn't sure how it would taste with the Rotel but I think I will use the ketchup the next time I make it this way.  I'll probably continue to use Rotel every time now, it was so good.

Beanie Weenies

This is about as simple as it gets. In fact, I nearly decided not to post it because it is so easy. It's pretty basic, survival fare. It's one of those recipes that you can change to suit your own tastes.

Beanie Weenies

1 can beans, any type or flavor
2 - 4 hot dog weiners cut up (optional, can substitute)
assorted vegetables such as onions, celery, bell peppers, hot peppers, etc., chopped or sliced
shredded cheese, about 1/4 cup OR LESS (optional)
mustard, 1 - 2 tablespoons (optional)
ketchup 1 - 2 tablespoons (optional)
picante sauce (Real Texans only use Pace!) (optional)
salt (optional)
pepper (optional)
garlic powder (optional)
parsley (optional)

You can use any combination of the above, or use totally different items. I usually use all of the ingredients, depending on what I have on hand. That's the beauty of this recipe - you can use whatever you have on hand and there really is no wrong way to make it. This is also one of those "measurements don't happen here" recipes.

Combine all ingredients into a sauce pan, turn on the heat and stir until it's warm enough for you. If you are using cheese, it's probably best to heat it enough so that the cheese melts because it will be stringy otherwise. I've also used chopped up lunch meat and/or ham in place of (or with) the hot dogs.

I usually used baked beans for this, but it works with chili beans, pork & beans, just about any canned beans. Ranch style beans work great. The beans don't need to be drained. Just dump the can into the sauce pan.

There is a reason why (optional) is after each ingredient except for the beans - experiment and have fun with this one. It's fun to get the kids involved in this one, it's an easy one to start teaching youngsters to cook.

Serve it with whatever sounds good: tortillas, chips, crackers. It's a good cold-weather meal. It's one that Bill loves, although I don't make it too often. He'd probably eat it every day if he could.

Health Drink

This is a fruit juice concoction, it's meant for things like arthritis and sore knees (like mine). It's probably just good for you anyway, but it is acidic.

Health Drink

64 oz. Red Grape Juice (It needs to be RED grape juice which can be hard to find).
64 oz. Apple Juice
1 1/2 cups Apple Cider Vinegar (Apple Cider Vinegar, not Apple Cider!)

Mix or stir together. Keep refrigerated. Drink 1/2 cup daily, you can drink more but 1/2 cup is the recommended amount.

Like I said before, this is acidic! But it's pretty good, although it might take some getting used to. It reminds me of cranberry juice in some ways, although it's more tart. We used to drink it on a regular basis, I forget why we quit but I think I'm going to mix some up and start drinking it daily again. It certainly can't hurt, and it might help my knees.

Mom's Apple Pie (EDITED)

A word of explanation before the recipe: Froggy was taught to cook by the same woman I was (our mother). So she doesn't necessarily need to measure, either! I couldn't find this recipe, so I asked her to send it to me. This is a very good apple pie recipe. Here it is:

Apple Pie

You can make 2 crusts or buy them already made.

Get a bunch of apples, peel & slice them.

Mix sugar, cinnamon, nutmeg & apple slices. Put 1 pie crust in pie pan, then pour apple mixture into pie plate. Cover with the other crust.

Cook at 375, for 50 minutes.

I use anywhere from 3/4 cup to 1 cup of sugar. I don't measure cinnamon or nutmeg. Top crust can be full crust or lattice. Sometimes I put a little sugar on top of crust before baking.

Thanks, Froggy!

Here's Froggy's edit: 

I was reading your recipes and realized that I forgot something in the Apple Pie. If you use a full top crust, make 3 or 4 small (finger size) holes in the crust. This lets out some of the steam.

Guacamole

First off: Pronunciation! It's wah kah mohle. That's phonetic, and as close as I can come! It is NOT Gwak or Gwack a moleee. Or, as my 93 year old boss insists on calling it: gwakamahla. We do occasionally call it Whack-a-mole as a joke.

It's easy!

Guacamole

2 ripe avacados
Lemon juice, about a teaspoon
Chopped tomatos (optional)
Chopped onions (optional)
Picante sauce (real Texans only use Pace)
Salt (optional)

Slice the avacados in half, remove the seed and peel the rind off. The rind will generally come off easily and hopefully, you won't lose too much of the flesh of the avacado at this point. If there are any brown spots, they need to be scooped out. Then mash the avacados as you would potatos. When they are at the desired texture, add all the remaining ingredients and stir well. The lemon juice is to keep the avacados from turning brown, they turn very fast after they are cut. You can skip it, but I always add it. It won't affect the flavor. I use half of a large size tomato or 2 Roma tomatos and probably about a quarter cup of onion. The picante sauce is something that can be left out, but what would be the fun in that? I use quite a bit, it's one of those things that has to be adjusted to the individual's taste. Also, you could use chopped jalepenos in it if you wanted to, either fresh or canned. If you do use fresh jalepenos, keep in mind that the main heat comes from the seeds so the seeds might need to be removed if you don't want your tongue burned out of your head.

Rotel brand canned tomatoes could be used in place of the fresh tomato but keep in mind that Rotel has peppers and it will make it hotter. I like Rotel, but I prefer fresh tomatos in guacamole.

All you need to enjoy this is a bag of nacho chips, but it is also used as a topper on tacos, salads and as a spread on hamburgers. Use your imagination, I'm sure it would be good on many other things.

Avacados are actually a fruit, although many people think that they are vegetables. They do have some fat, but it's mostly the good fat and not the bad fat that we all get too much of.

This dish will not keep long, so I generally make it with 2 avacados because we will eat it in one sitting. You can make more or less, depending on the number of people who will be eating it. Also, the avacados can be chopped up instead of mashed if you want a chunkier consistency.