Easy Smoked Sausage and Rice Skillet

(Not my recipe, so I'm not taking credit for it.  It is probably from Hillshire Farms)

Original recipe:

Easy Smoked Sausage and Rice Skillet

**2 bags Success White Rice

1 package Hillshire Farms Smoked Sausage, sliced thin diagonally (I sliced mine thin diagnonally and then cut into small slices)

2 Tablespoons olive oil

**2 cloves garlic, chopped

1 medium onion, sliced thin

1 large red bell pepper, sliced thin

**1 package (10 oz.) frozen broccoli florets, thawed

1/2 cup chicken broth (or water)

**1/2 cup tomato sauce

**1/2 cup shredded mozzarella chese

(see ** at bottom for what I did instead  and remember:  MMDH - Measurements Don't Happen Here!)

Cook rice according to package directions.  Heat oil in a large skillet over medium heat.  Add sausage to skillet and cook until sausage is browned.  Add garlic, onions, bell peppers and broccoli.  Cook about 5 minutes, stirring occasionally.  Add rice, broth and tomato sauce.  Reduce heat to low, cook about 5 minutes longer.  Stir occasionally.  Serve topped with cheese.

**My Changes:

1 cooked 2 cups of rice in 4 cups water.  I did not use it all, probably a little over half of the cooked rice.

I used about 1/4 tablespoon (maybe less) of garlic powder since I didn't have any fresh garlic on hand.

Instead of broccoli, I chopped fresh carrots - probably about 1/4 cup but it could have used more.

I didn't have canned tomato sauce on hand so I used pizza/spaghetti sauce.  Probably about 1/2 cup or slightly more.

I used colby/jack cheese and shredded on top of each individual serving.

Verdict:  It was good, but next time I think we'll use Rotel tomatoes instead of the pizza/spaghetti sauce.  We will also probably chop up a jalepeno along with the onions and bell peppers.  Also, I chopped my vegetables into small pieces and not strips.  I may use chopped celery in it as well.  I added a little dried parsley along with the garlic powder.

Mini Chicken Pot Pies with Biscuits

Mini Chicken Pot Pies with Biscuits

(I didn't create this recipe so I'm not taking credit for it)

 

2 Cups frozen mixed vegetables, thawed

1 Cup diced, cooked chicken (I used breast meat only)

1 Can (10 3/4 oz) condensed cream of chicken soup (I used fat-free)

1 Can (16.3 oz/8 biscuits) flaky layer variety (the large biscuits)

 

(You could probably use any brand of the large biscuits, also any variety - I used flaky original and flaky buttermilk).

 

Grease with shortening, or use non-stick spray, a muffin/cupcake pan.  In a medium sized bowl, mix the vegetables, chicken and soup.  Stir well.

 

Flatten each biscuit out to about 5 1/2" round.  Place each flattened biscuit into a muffin/cupcake cup leaving about 3/4" on the edges.  Spoon about 1/3 Cup of the chicken mixture into each flattened biscuit.  Pull edges of biscuit toward the center, pinch dough gently to hold in place.

 

Bake at 375 degrees for 20 - 22 minutes, or until biscuits are golden brown.  Cool one minute, remove from pan.

 

My comments:  I doubled the recipe because I wanted leftovers, which is why I used two versions of flaky biscuits.  The original flaky worked better than the buttermilk.  It only took about 20 minutes in my oven, but each oven is different so check for doneness at about 20 minutes.

 

It was good and very filling.  But it could have used a little more liquid in the filling.  Also, it was a little messy to make.  It was harder flatten the biscuits out, but I might try actually rolling them out next time.  I also put the frozen vegetables in the microwave for a couple of minutes to thaw them out a bit.  Also, I didn't measure the amount of filling I put in each biscuit - I just tried to get them full enough but not too full to close up.

Broiled or Pan Fried Pork Chops

The recipe I got this from called it broiled, but it's closer to fried.  The recipe was simple, I just made a couple of changes.

Broiled or Pan Fried Pork Chops

Boneless pork chops, about 1/2" thick with little fat

Olive Oil, about a teaspoon more or less (MDHH!*)

Seasonings (use what you want):  Salt, pepper, Cajun seasoning, chili powder, etc.

 

I use a non-stick frying pan, put the oil in it and turn the heat on.  You want it to be warm, but not hot enough to smoke or even make the oil pop.  It actually might take less oil.

 

Sprinkle the seasonings on one side of the chops.  Place them in the warmed oil seasoned side down and leave them on the same side for about 5 minutes.  Sprinkle more seasoning on the "bald" side and then flip them.  Flip them about 5 minutes later, they will need to be flipped several times and it generally takes about 15 - 20 minutes, depending on how thick they are and how high the heat is.  Test for doneness by slicing into one of them about 1/2 way through, if it's still pink it is not done and will need more time.

 

Depending on what seasonings you use, they may get a little dark on the outside.  You don't want them to burn, so stay at the stove and watch them the entire time!  They can be flipped sooner.  You can also add more seasonings to either or both sides during the cooking process.

 

The olive oil is really just to spread the heat evenly and get the cooking process started.  Even if they don't have much fat, they will still have some fat and it will "leak out" during the cooking process.  They may need to be placed on a few paper towels when done, so that they won't be greasy.

 

I usually make between 4 and 6 chops at a time.  Have fun with the seasonings!

 

*Measurements Don't Happen Here!

Chicken Noodle Soup

This is easy, and probably a "cheater" because it's not completely from scratch!  But, it is good so who cares?  I don't.

Chicken Noodle Soup

4 large cans Swanson Chicken Broth (the cans are about 50 oz. each)

3 - 4 boneless chicken breast pieces, fat trimmed and they are cooked

6 cups assorted uncooked pasta  (Yes, I actually measured how much I use!)**

carrots, peeled & chopped - probably about 2 or 3?

celery stalks, chopped - I use 2 or 3

chopped onion, probably about 1/4 of an onion

I use the 99% (or thereabouts) fat-free broth.  I prefer the type that doesn't have to have water added.  This also takes a very large pot to cook it in, so feel free to use less.  I like to have several meals off of this, as well as freezing small containers to be taken in lunches so I make a lot.

I usually cook the chicken breast ahead of time.  Pour the broth into the pan and add all ingredients - except the pasta & chicken breast.   Bring to a boil.  While I'm waiting for it to boil, I cut the chicken breast up into bite size pieces.  You can also shred the chicken, whatever works for you.  When it starts to boil, add the chicken breast and the pasta.  Cook it until the pasta is done, anywhere from 15 - 20 minutes is what it generally takes when I make it.  I don't cook it at a fast boil, because I don't want the broth to cook off.  It will need to be stirred a few times during the boiling process.

You can add any seasonings you like, parsely might be a good one and anything like pepper, etc.  The broth is fairly salty already, so I don't add salt to it.

You can also cut the recipe down, as I mentioned.  It freezes pretty well.

**I know how much I use by sight, but I poured it into a large measuring cup/bowl this time, since not everyone is able to judge without measuring.  Also, we like a lot of pasta when we make this so take that into consideration if you decide to make this.

french Bread Pizza *MDHH

This can be done with french bread, or smaller bread such as sub size bread.  It's easy and fun.  And delicious! (france does not get a capital F in any way!).  This one would be a fun one to get the kiddos involved in.

french or Sub Bread
Spaghetti or Pizza sauce such as Ragu, etc.
Toppings of your choice (pepperoni, onion, sausage, olives, etc.)
Shredded Cheese
Parmesan Cheese (optional)

This is one of those recipes that you can change to suit your individual taste.

If you are using french bread, you might want to cut it in half so it will be easier but that's not necessary.  Slice the top half off of the bread, lay the bottom and top halves face-up on a cookie sheet or baking pan.  It's not necessary to grease the pan, but if you have a pan that you know food will stick to then I'd suggest hitting it lightly with a non-stick spray or a little olive oil.  Spoon sauce on the bread, spread so it's even.  Then add the other toppings, we usually put the shredded cheese on last but it can be first if you want.  The parmesan is usually added after it bakes, but it can be put on prior to baking.

Bake at 350 degrees for 8 - 10 minutes, but you will need to check it before the 8 minutes.  If your bread is thin, it will cook faster.  Depending on the bread size and number of toppings, it might also take longer than 10 minutes.

**Measurements Don't Happen Here!

Otter's Creamy Turkey-Pasta Casserole EDITED**

Otter had an assignment for cooking class.  She had to create a casserole.  This is what she came up with.  It's pretty good and I think it would be great on a cold evening.  Also, this is one that you can play with a little as far as the ingredients go.  Because it was for a grade, measurements did happen here!  But she chopped up the vegetables and then measured them when it looked like she had enough. :)


Creamy Turkey-Pasta Casserole

½ c Chopped Bell Pepper
½ c Chopped onion
1 lb low-fat ground turkey meat
1 tsp olive oil
1 can low-fat cream of mushroom soup
2 c cooked pasta
6oz water
1tsp parsley
1 dash garlic powder
¼ c shredded cheese.

Cook pasta according to package directions and drain.Combine Ground turkey, onion, and bell pepper in large frying pan and cook on med-high heat, scrambling the meat with a wooden spoon, until meat is no longer pink.  Drain excess grease.  Add soup, pasta, water, parsley and garlic powder, stir over medium high heat until all ingredients are blended. Top with cheese and serve.

Also, you could use ground beef instead of turkey and the soup flavor could be changed if you wish.

**EDIT:  Otter increased the soup to two cans, the water to about a soup can full and the cheese to about 1/2 cup.  It worked well and is still very tasty.

Recipe Shortcuts, Do It Yourself Hamburger Helper Mix

I have used this in the past, but I'm not sure if this is one I've used or not.  I didn't originate this, Bill found it somewhere.  The first recipe is for the base, the rest are add-ins.  My comments will be at the end and are marked with **.

T = Tablespoon
t = teaspoon

Homemade Hamburger Helper Mix


2 cups of powdered milk
1 cups corn starch
¼ cup chicken bouillon powder
2 T dried onion
1 t. basil
1 t. thyme
1 t. pepper
2 T dried parsley
1 T garlic powder

Mix all ingredients together and store in a canning jar with an air tight lid.

To make:

Chili Mac

Brown one pound of hamburger and add:
1 cup of water
1 ½ cups of uncooked elbow noodles
2 cans 15 oz. chopped tomatoes
1 T chili powder
½ cup helper mix

Bring above ingredients to a boil, reduce heat and simmer for about 20 minutes or until noodles are cooked completely.

Hamburger Stroganoff

Brown one pound of hamburger and add:
2 cups water
½ cup helper mix
2 cups linguine noodles

Bring mixture to a boil and stir, reduce heat and simmer for 15 minutes or until noodles are tender. Then add:

½ cup sour cream and serve.

Hamburger Potato Casserole

Brown one pound hamburger. Add:
¾ cup water
6 peeled potatoes, sliced thin
1 cup frozen peas
½ cup (slightly heaping) helper mix

Lasagna Casserole

Brown one pound of hamburger and add:
½ half cup mix
1 chopped onion
2 cups water
2 - 8oz. cans tomato sauce
3 cups pasta of your choice
¼ cup parmesan cheese

Bring to a boil, reduce heat and simmer for 15 minutes. top with:
2 cups mozzarella cheese

Cover with a lid and do not stir. Turn off heat. Let it sit long enough for cheese to melt.

**I have used a couple of different versions of this.  There is a little taste difference, but a lot of that is because this version doesn't have the preservatives and additives that the boxed Hamburger Helper mix has.  Also, it is a lot lower in fat.  You can use whole-wheat pasta if you chose to.  And some of the measurements are going to be determined by your individual taste, for example 2 cups of mozzerella cheese (in the last one) might be more or less than you want.  But this is one that you can have fun with, and you might already have most or all of the ingredients on hand.  I store mine in a ziploc bag, and it can also be kept in the freezer to keep it a littler fresher.  You can also vary the spices a little, experiment and have fun.

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.

Snow Ice Cream

Yes, snow. It's safe, provided you follow a couple of guidelines. A very important one is that you don't want to get snow as soon as it starts falling. Wait until it's been falling for about an hour at least, that way the general dirt/pollution in the air will be on the ground and not in your ice cream. Ideally, you want to have a snowfall of several inches before you start scooping snow. When you do scoop it up, leave about 1 to 2" on the ground - this is the layer that will have the dirt/pollution from the atmosphere. It needs to be clean snow, nobody has walked on it, no tree leaves or debris, and it goes without saying TO AVOID SNOW THAT IS YELLOW! It's best if you can get it from an area where there has been no animal activity, if we are going to make snow ice cream we get it from the front yard and not the back yard since the dogsters are back yard babies. Ideally, you should put a large bowl out where it can catch falling snow - preferable plastic and not metal! Measurements are approximate, which is normal around my house.

Snow Ice Cream

Fresh snow, at least 3 or 4 cups but as much as you can get. You can add more to the mixture as you mix it, if needed.

1 cup sugar (more if desired)
1 or 2 eggs (can be skipped)
Milk, the amount is determined by how creamy you want the ice cream to be
Vanilla, at least 1 teaspoon

Mix all ingredients thoroughly, add the milk last. Add the milk in small amounts and stir, then add more if you think you need it. The snow will start out looking like a lot, but it will melt down as you mix it and you might need to add more to it.

It's best if you eat it as soon as it's made, it can be frozen but keep in mind that snow is basically ice and it will freeze very hard, like ice.

Poke Cake

This one is fairly easy. It's also very good and a fun one to experiment with. The kiddos might really like this one, both the eating and the making!

Poke Cake

Baked Cake, any type or flavor. You can use a box mix or bake a cake from scratch. Any flavor will do, but plain white cake always works well. After the cake is baked & cooled, poke several holes in it. You can use a fork or a straw, poke a LOT of holes in it and make sure that they go to the bottom.

Jello, flavor of your choice.

Prepare jello according to package directions, 1 cup boiling water with jello stirred in and then 1 cup cold water stirred in once jello is dissolved. Pour the jello over the cake, covering all of the cake. Then cover with foil and put in the refrigerator for several hours. As the jello sets, it will be drawn up into the cake. When it's cut, it will be marbled.

Frost with any icing you desire. When my mom used to make this, she would use whipped topping instead of icing and it was wonderful!

You can experiment with this one, try different flavors of cake and/or jello. I remember that mom would mix in soda with the jello. It seems like she used soda in place of the cold water, but I can't find her recipe so I'm not sure on that. But try it if you feel like it. She would use Big Red with cherry or strawberry jello, I think that lemon or lime jello would work well with Sprite or 7Up. Any uneated cake will need to be refrigerated, especially if you do use whipped topping.

Baked Squash

This is a good way to cook all that extra zuchinni you might have left if you have a garden! You can use just about any summer squash in this, I usually use zuchinni but yellow squash works just as well.

Baked Squash (See my note at the end)

Preheat oven to 350.

3 cups sliced (or cut into strips) squash (doesn't have to be peeled)

Place squash into a greased baking dish (I don't always grease the pan, but I use an olive oil based non-stick spray when I do)

1/4 cup milk - this is an estimate, ideally the squash should be barely covered by the milk
2 tablespoons butter, dotted around on the squash (I use a butter substitute for this)

Sprinkle with:

1 teaspoon salt (or less, depending on your individual tastes)
1/4 teaspon paprika (I usually use more)

If desired, you can spritz it with lemon juice but I usually don't. You can also use other spices besides or in addition to the paprika.

Cover with lid and cook for 30 minutes.

If desired, you can top it with crumbled cooked bacon after it's cooked. I usually don't, but some people might like it.

Note: Since I usually use a lot more squash than this recipe calls for, I adjust the other ingredients accordingly. Also, if you are using more than 3 cups you might want to stagger or layer the squash - butter - spices and then pour the milk over it after you're finished with the layering step.

When we don't eat it all and there are leftovers, I generally drain the milk. I've had too many experiences with milk going sour after it's been cooked.

Pineapple Upside Down Cake

This one is easy, although it doesn't sound like it just by the name. It's good and it's kind of fun to make. It has several steps, but it's so good that it's worth any effort to make. But it's not hard.

Pineapple Upside Down Cake

9" round cake pan

6 - 8 slices canned pineapple, drain juice and then place slices on paper towels to drain as much juice out as possible. You won't need the juice, but it can be saved for other recipes or you can do what Bill usually does - just drink it! I use pineapples in natural fruit juice or light syrup instead of heavy syrup.

While the slices are draining on the paper towels, place in the cake pan:

3 tablespoons butter, either place the pan & butter in the warming oven for a (very) few minutes or pre-melt the butter. At this point, you'll need to tilt the pan around so that the butter coats the sides as well as the bottom. I forget about the sides frequently when I make this!

Sprinkle on top of the melted butter:

3/4 packed brown sugar. You may need to use a spoon for this step, the brown sugar needs to be spread as evenly as possible.

The next step is easy: place the pineapple slices on top of the brown sugar in the pan, starting with the center. Then, if desired, place maraschino cherries in the hole of each pineapple slice and between the slices. You can also use pecan halves, but I've always used cherries.

Whisk together in a bowl:

2 eggs
2 tablespoons buttermilk
1/2 teaspoon vanilla

In a seperate bowl, mix together:

1 cup flour
3/4 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

To the flour mixture, add:

6 tablespoons softened butter
6 tablespoons buttermilk

Beat the flour/butter mixture until the flour is just moistened. Use low speed if you are using an electric mixer. The batter should be a little stiff at this point.

The next step is to add the egg mixture, in thirds, beating for about 20 seconds and scraping the sides of the bowl down each time.

Scrape/pour the mixture over the pan with the pineapple slices, as evenly as possible.

Bake 30 - 40 minutes at 350 degrees. I use the toothpick test on baking - insert a toothpick into the center of the cake. If it comes out clean, the cake is done. When the cake is done, tilt the pan from all sides so that it releases from the sides - this is why it's important to coat the sides with the butter in the first step! Let the cake sit for 2 or 3 minutes, then invert onto a plate or cake platter. If any of the pineapple slices stick to the pan, they are easy to remove with a spatula and then place them on the cake. Serve hot or cool.

Also - for this one, I use real butter. Most of the healthy butter substitutes don't work for this type of cooking because they don't melt well. This recipe needs butter that is melted, it blends with the brown sugar and makes a crispy, sticky topping. You can use a little more butter if desired, but these amounts usually work very well. Also, you can use a skillet to bake the cake in but it needs to be non-stick and obviously oven proof! I use a non-stick 9" round cake pan.