I posted one of my favorite recipes for 'Friendship Tea' on my blog not too long ago - kimscraftyapple.blogspot.com/.../spark-four.html

Great to sip on while sewing :)

Ohhhh, I love your kitchen! Here's a recipe that I like any time of year. It has been our "special occasion dish" for many years.

BEEF STROGANOFF

Serving Size : 4

3 T. flour

1 1/2 t. salt

1/4 t. pepper

1 lb. beef tenderloin, 1/4-inch thick

1 clove garlic, cut

1/4 cup butter

1/2 cup minced onions

1/4 cup water

1 (10 1/2 02.) can chicken broth

1 lb. sliced mushrooms

1 cup sour cream

12 oz. wide egg noodles

Combine flour, salt and pepper. Rub both sides of meat with garlic. With rim of saucer, pound flour mixture into both sides of meat. Cut into 1 1/2 x 1- inch strips, Melt butter in deep heavy skillet. Brown meat, turning often. Add onions, saute until golden. Add water and stir to dissolve brown bits in pan. Add soup and mushrooms; cook, uncovered over low heat, stirring occasionally until meat is tender, about 20 minutes. Just before serving, stir in sour cream and heat through, Serve over noodles,

Our fave when we are snowed in is Cathy's Chicken Tortilla Soup.  

Ingedients:

1 can cream of tomato soup

1 can cream of chicken soup

1 can cream of celery soup

1 can of nacho cheese

1 can of chicken broth

1 can diced tomatoes

1/2 Cup salsa medium picante

2 cans chunk chicken

1 Cup water

Combine all the above in a stockpot, stir to mix and bring to a low boil.  Reduce heat and allow to simmer for an hour or until heated all the way through.

While the soup simmers, cut flour tortillas into 1/2 inch strips and bake on cookie sheet at 300 degrees until edges start to brown.

Serve soup with a sprinkling of shredded jack cheese, a dollop of the remaining salsa and the tortilla strips.    

Leftovers can be frozen for later, and you can double the recipe to fill a crockpot.

Cathy B.

We love mexican-style pulled pork (and chicken), which pairs with rice and beans for "bowls," with cabbage and fresh salsa for tacos, or even used for nachos. This is a great comfort food for us after a day of skiing or biking in Central Oregon.  

Although you can use many different cuts of either pork or chicken, less-expensive cuts of pork work better (like shoulders and butts), and I prefer to use chicken breasts on the bone. Also, I use about a tablespoon of dried jalapeno (from Penzey's) that has a pretty good kick!  You can substitute fresh chilis, and even sparingly use the prepared habanero sauce that comes in the bottle (without vinegar).

Serves 4-6

2 pounds (about) of pork (shoulder, butt or center) or 2 pounds of chicken on the bone

1 carton low-sodium (organic) chicken broth

half of a large white or yellow onion, roughly chopped

6-8 garlic cloves, peeled

juice of one small lime

2 tablespoons of dried Mexican oregano (not Turkish or Mediterranean)

minced jalapeno, either dried or fresh, to taste based on strength of heat

pinch of sugar

salt to taste

fresh cracked pepper

If using one large pork roast, and it is tied, remove all ties.  Cut roast into chunks about the size of a chicken ***.  

Preheat a large pot (with a lid) over high heat and add chicken broth.  When broth has begun to boil, lower heat to simmer and add meat, onion, garlic, lime juice,  oregano and sugar (all ingredients except for salt), and cover.

Simmer for at least two hours.  You want to make sure this is cooking "low and slow;" I use a tin heat diffuser on my range to make sure it doesn't boil.

After about two hours, the meat should be extremely tender.  Remove the pork or chicken and use two forks to break the meat into pieces, while separating any un-rendered fat, bones or skin (from chicken).  While you are cleaning and pulling the meat, keep the sauce over a low flame with the lid off so it will reduce a little.  Return the cleaned meat to the sauce and cover again.  From this point, it can simmer for another hour, or you can turn it off and let it sit until  closer to dinner time. About 15 minutes before serving, taste for salt, tang and heat; add salt to taste.  If necessary, add more jalapeno (or habanero sauce) and lime juice.  A little cracked black pepper is good, too.

Yummy on top of rice and black beans, covered with shredded cheese and served with a side of salsa!

My favortie winter recipe is Flexible Tortelini Rosa. (1 to 3 portions)

I call it flexible because you can go with the basic recipe for years and be satisfied. But you can be more adventurous and work around the food available in the fridge and also according to your mood!

If you have kids who don't like pasta, they will just love the basic recipe. It's a winner every time.

And it's fast. The sauce is ready when the pasta is done (10 minutes max).

Sorry, I have been doing this recipe for so long, I can't remember the quantities. I play it by ears.

The basic ingredients for the recipe are

tortelinis, of course (I prefer cheese but they are all good)

Stewed tomatoes (canned)

onions

garlic

cream cheese

salt and pepper

I also add these ingredients whenever I have them in the fridge

red pepper bells

sweet italian sausages (or hot if you really like that)

mushrooms

2 or 3 dried tomatoes

1 fresh tomatoe (you can also use 3 fresh tomatoes if you don't want to use canned tomatoes,. the texture of the sauce will be different but it will be just as good.)

5 or 6 black olives

Cook the pasta according to recipe. If you don't have  tortellinis, feel free to use any small cut pastas (macaroni, fusilli, bow ties, etc.).

(if you are adding sausages, I suggest you boil them for 10 minutes before adding them to the sauce so they don't take too much time to sauté and cut them into 1 inch pieces).

In a pan, poor olive oil and a bit of butter and sauted the onion and garlic for a minute.

Add sausages, and all vegies you want at this point.

When the veggies are well cooked but still a bit crunchy, add the stewed  tomatoes to cover the veggies and lower the temperature a bit but it still needs to boil.

Add the cream cheese (I used to put 125ml but I am more reasonable now I put 3 tablespoons.) and stir until it is melted. (If you are really adventurous, try to  mix half cream cheese and half creamy goat cheese.... with black olives, it it to die for!)

Add salt and pepper. I sometimes add French herbs or any seasoning I'm in the mood for!

Your pasta should be ready by now. After you have strained them, add them to the sauce.

Serve hot and top with fresh grated Parmesan cheese.

You will come back for seconds I guarantee.

I only give out this recipe for two reasons: fundraisers and as an art present.  So, for you, Pokey, I share this as an art present since it is in celebration of your wonderful art magazine!  It may not be on a piece of art this time, but with all Quilting Arts has given to me I can give this back.  The recipe is very simple, but gets rave reviews every time!  And if you ever have a similar challenge, I'll post the dip that goes with it.  Oh, it wouldn't be the same without it, I'll post that too!   I developed the recipes when I was addicted to a fabulous box mix and couldn't stand to keep spending the money for it!

Barb’s Beer Bread

3 c self rising flour

½ c sugar

12 oz beer

2 T melted butter

T mesquite seasoning

T Italian herbs

T garlic

T butter seasoning (optional)

Preheat oven to 375.  Butter a loaf pan and set aside.  In a large bowl, combine the flour, sugar, and herbs.  Mix well because you want to mix as little as possible once you add the beer.  Add beer and stir gently just until incorporated.  Pour into the loaf pan and bake for 55 mins.  During the last 3 minutes of baking, remove from oven and brush the top of the loaf with butter and return to oven.  Bread will sound hollow when thumped.

Barb's Beer Bread Dip

1 c sour cream

1 c mayo

1/2 t horseradish

1 T ketchup

1/2 t mesquite seasoning

1/2 t Italian herbs

1/2 t garlic powder or clove fresh minced

dash salt

dash pepper

T chives (optional)

oops, I think I left out the Worchestershire sauce!  

My Favourite Recipe is Risoto:

1-2 medium sized onions chopped

1/2 c. white wine

2 cups risoto

4 cloves garlic

2 tbsp (or so) of olive oil

8 to 9 cups chicken or turkey stock

salt and pepper to taste

2 good handfuls of grated parmesan cheese

Warm chicken broth in a separate pan. Saute chopped onions in olive oil with a pinch of salt until soft and they start to brown slightly (Stirring often). It usually takes me about 8 to 10 minutes to get to this point. Toss is garlic and saute for a few more minutes. Add Risoto and stir to coat with onion mixture. Stir often and continue to saute until grains start to look translucent. Once you reach this point, add 1/2 cup of white wine and stir until absorbed. At this point start adding the chicken stock 1 cup at a time. Constantly stirring to absorb the  liquid. Do not add the next cup until all of the liquid is absorbed. As you reach the 7 to 8 cups, test the Risoto. It should have a little bite to it but not be too crunchy. It should be nice and creamy by this point due to all the starches released by the stirring. Add parmesan cheese and stir in. Season with salt and pepper to taste. Enjoy.

Recipe is also good with peas added, grilled asparagus or mushrooms.

Ooooo, I'm loving this topic :) My favourite recipe is one that has become a tradition for me to make over the winter holidays. We are lucky to live on the Westcoast and have access to lovely fresh seafood for my Bouillabaisse. This recipe is surprisingly easy and quick to make!

1/2 C Olive Oil

2 med. onions, chopped

2 leeks, chopped

2 carrots, chopped

2 cloves garlic, crushed

2 pounds red snapper, cut into chunks

4 ripe tomatoes, chopped

1 bay leaf

Pinch of saffron

thyme

parley

3 fish stock or water

salt & pepper

1C shrimp

1 can clams and juice

fresh clams and mussels

1 tsp lemon juice

1 C white wine

Heat oil in large pan. Add onions, leeks, carrots and garlic. Cook slowly until brown, stirring frequently. Add fish, tomatoes, saffron, thyme, parsley, fish stock, salt and pepper. Cover and cook 15-20 min. Add canned clams and juice along with the shellfish, leaving shrimp whole. Bring to boil for 6-8 min. Add lemon juice and wine. Reheat for a few minutes. Adjust seasoning. Serve with garlic bread and enjoy!

p.s. - do not eat any of the clams or mussels whose shells don't open.

I cook and bake from scratch a lot, but when I'm in a hurry or would rather be sewing, my go-to is a quick-and-dirty soup made from what I keep on hand in the pantry and freezer. Like most soups, it gets better every time you heat it up, and my neighbors love it when I share it in Mason jars! Tweak at will based on your own stash...

Marijka's Famous Mexican Soup (my neighbors named it :-)

1-2 lbs ground beef *

1 bell pepper, chopped

2 cans low-sodium beef broth

2 cans fat-free chicken broth

2 packets taco seasoning

1 large or 2 small cans fat-free refried beans

2 cans Rotel tomatoes

2 cans black beans, with liquid

1 can light kidney beans, drained

1 can dark kidney beans, drained

2 cans sliced black olives, rinsed and drained

1/2 bag frozen corn (or 2 cans, drained)

Brown beef in large stock pot and drain. Set aside.

In same pot, saute peppers in a bit of olive oil until slightly soft. Add beef, broth and taco seasoning and simmer for 15 minutes. Add refried beans and stir until smooth. Add remaining ingredients and simmer at least 30 minutes.

Taste before adding salt, then add pepper, jalapenos and juice, etc., as you like. Great served with tortilla strips or chips, cornbread, shredded cheese, avacado, sour cream, etc. Enjoy!

* I use very little beef, but some people (men) seem to like more! :-)

This is our 'quick dinner'...of course, you don't count the time during spring when you plant the garden, or the summer when you pick a million tomatoes and can 'em all up, but the flavor of vine ripe tomatoes in winter can't be matched!

1 jar home canned tomato sauce

2 T. chicken bouillon powder

a splash of Worcestershire sauce

Bring to a boil,  pour in a pint of half n half, serve immediately.

I love your sous chef!!   Here's one of my favorites:  

                 Chili Beer Soup

 1 lb of ground beef or chopped sirloin-

 1 c of chopped onions ( can add more if you wish)

 2 cloves of garlic chopped

 1/2  chopped celery( coarsely chopped)

 1 c of chopped carrots ( coarsely chopped)

 1 c of whole tomatoes- cut up - put in with meat

 1/2   to 3/4 cup of sliced red pepper- remove seeds and some of the rib

 1 med or 2 sm cut -up zucchini

 1 tsp chipotle seasoning

 1 tsp of oregano

 1 tsp of basil

 1 tsp salt [to taste]

 1/2  tsp of fresh ground pepper { or more if you wish}

 1-2 Tbl of chili powder

 1/4 c. or less of sugar

 1/2 tsp of cumin ( can add more if you wish)

 1 jar of tomato sauce ( use 1/2 in beginning)

 1 can Northern white beans or beans that you prefer- rinsed and drained

Saute  onion and chopped garlic. in cast iron skillet  on med;. set aside. Saute meat- brown -pour out drippings in an empty can.

Put onions, meat and garlic in large pan or pot; add 1/2 jar of tomato sauce; stir and  simmer. add remaining vegetables and seasonings. Cook for 1/2 to 3/4 hr. on med to low.med.

Add 1/2 bottle of Bass ale.  and remaining 1/2 jar of tomato sauce. cook  2-3 hours on low  and add remaining beer.

Serves 6-8.  Add Parmesan cheese and Sourcream on top. Add parsley for garnish

Enjoy

Can serve with garlic bread of course or any bread.

I'm going to make your chicken soup tomorrow!

My favorite recipe is a copycat recipe of Olive Garden's Zuppa Toscana.

1 lb ground Italian sausage

1/2 Tb crushed red pepper

1 large onion, diced

1/4 lb bacon, cut in small pieces

2 tsp minced garlic

10 cups water

5 chicken bouillon cubes

1 cup heavy whipping cream

1 lb diced Russet potatoes

2 cups kale, torn into spoon-size pieces

1. Saute Italian sausage and crushed red pepper. Drain fat and set aside.

2. In soup pot, saute bacon, onions, and garlic until onions are soft.

3. Add water and bouillon cubes. Heat until almost boiling.

4. Add potatoes and cook until soft.

5. Add heavy cream, sausage, and kale. Heat for five minutes and serve.

I use my slow cooker a ton, especially for winter meals.  If I have had to work I come home, the house smells great and supper is ready.  If I am lucky enough to be home, sewing up a storm,  I smell it, smile,and  sew, knowing it will be all ready at the end of the day.   This is one of our favorites, my adaptation of a weight watchers recipe.  Made it yesterday and thus finished a small quilt for a guild challenge to be revealed at tonight's meeting.

SAUSAUGE & BEAN STEW

1 onion, chopped (more is ok)

2 cans of white beans, such as cannellini, rinsed and drained

2-4 Tablespoons minced garlic (depending upon your taste)

1 green pepper, seeded and sliced

1 red pepper, seeded and sliced

12- 16 ounces of Chicken Sausage, any variety - cut into about 1 inch chunks

1 can of diced tomatoes (experiement with varieties now on the market; i.e. seasoned, garlic & olive oil)

1 Tablespoon Italian seasoning

1/2 cup dry wine (red or white)  or subsitute chicken broth

Parmesan cheese

Put ingredients in slow cooker, pouring wine (broth) over it all.  Cook 4-5 hours on high or 8-10 on low.

Serve with the Parmesan cheese, a nice bread, and more wine if desired.

ENJOY!

My favorite recipe for winter is chili!!  I have a few different versions, but my favorite is carne con chile like my grandmother made.  It's stew beef browned, then simmered in beef stock/water with chile powder, garlic, oregano, and salt until the meat is nice and tender.  Then some flour for thickening, if desired.  Scoop it onto a tortilla for a burro or into a bowl for eating using the tortilla to soak up the juicy bits.  Of course, it's always better the next day.  Yum.  Putting stew meat on my list . . .

YUMMMMMMMM!

White Chili

1 cup chopped onion

3 cloves of garlic, minced

2 Tablespoons of cooking oil

2 14.5 oz cans of tomatoes, undrained and cut-up

1 can or bottle of beer (12 oz), use Bud, Coors, etc, not microbrew

1  medium to large sized chipotle chili in adobo sauce chopped (don't touch with fingers)

1 tablespoon ground cumin

1 teaspoon of sugar

1/2 teaspoon of salt

3 14.5 oz cans of baby/regular cannellini (white kidney beans) or navy beans rinsed and drained

1-1/2 cups of coarsely chopped and peeled butternut squash, (can substitute golden nugget or acom)

I usually cut squash in half and use entire half.

1 lb hot Italian sausage (cooked)

1/2 cup of dairy sour cream

2 tablespoons of lime juice

fresh chives to taste.

-Cook onion and garlic in hot oil until tender, stir in tomatoes, beer, chipotle, cumin, sugar and salt. Add beans bring to a boil. Add squash, simmer for one hour.  Add cooked sausage prior to serving.

- To serve mix sour cream., lime juice, chives and garnish chili in bowls

This is a recipe I have made many, many.. times and it is always a favorite with friends, family and Quilt Retreats!  It is actually a recipe I borrowed from Martha Stewart. Enjoy!

Cranberry Bread

4 tablespoons unsalted butter, melted, plus more for pan

2 cups all-purpose flour (spooned and leveled), plus more for pan

1 cup packed light-brown sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 large egg, lightly beaten

3/4 cup whole milk

1 bag (12 ounces) cranberries

1 tablespoon turbinado sugar, for topping (optional)

Directions

Preheat oven to 350 degrees; butter and flour a 9-by-5-inch loaf pan (8-cup capacity), and set aside. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt; set aside. In a medium bowl, combine butter, egg, and milk. Add wet mixture to dry mixture, and whisk to combine; fold in cranberries.

Pour batter into prepared pan; sprinkle top with turbinado sugar, if desired. Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour and 15 minutes. Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to cool completely.

Carrie D.

Rich Biscuit-Style Breakfast Muffins....because you can eat them whenever!

2 cups all-purpose flour

2 1/2 tsp baking powder

2 tbsp sugar

1/2 tsp salt

1/2 cup shortening

1 egg , well beaten

3/4 cup milk

1. In a bowl sift together, flour, baking powder, sugar and salt.

Using a pastry blender, cut in shortening.

2. In another bowl, combine eggs and milk.    Add this to the dry ingredients, mix until moistened.

Have ready some tasty breakfast items to fold into the batter:

cooked scrambled eggs,

chopped ham or bacon (cooked and broken into bits),

saute onions or bell pepper,

shredded cheese

Spoon into a prepared muffin tin.  Bake at 400 for about 25min.

I love the Winter months for all the crock-pot meals.  Especially the ever-changing soups that you keep adding ingredients to (to make them stretch out a few days).

AnnieSky’s Butternut Squash Soup

This is a great comfort food for the cold winter months.  Serve with a piece of crusty bread and salad for a substantial lunch.

- Sauté in 1 Tablespoon Oil  

12 ounces sliced mushrooms

1 cup diced onions

- Add to the veggies and stir to a paste.

 3 Tablespoons flour

 2 teaspoons curry powder

 1/4 teaspoon nutmeg

 ground pepper to taste

- Slowly add

 3 cups chicken or vegetable broth

 2 cups pureed butternut squash (pumpkin works too)

 Honey to taste

- Simmer about 15 min.  Then add

 2 cups skimmed evaporated milk (For vegans, add 1 can of coconut soup!)

Heat, but don't boil.

Here is one of mine. I created the recipe a year or so ago and have enjoyed several times since then.

Creamy Enchilada Soup

2 chicken ***, cooked and chopped

4 cups Chicken broth

1 28oz. can Green Enchilada sauce

¼ cup chopped roasted green chilies, Med.

1 bag South Western Veg. blend

1 onion, chopped

½ cup sour cream

Salt and pepper to taste

If your chicken is not cooked, poach in broth.

Mix together all ingredients except the sour cream. Cook until onion is clear. Just before serving add sour cream. Serve.

Dinah Tackett 9/2009

I too love your kitchen and cooking comfort food on cold evenings.  A repeat favorite is "Albondigas" (Meatball Soup)

1 to 1 1/2 pounds lean ground beef

1egg

1/2 tsp salt

1/4 tsp pepper

1/2 cup rice

1/4 tsp minced garlic

1/2 tsp oregano

1/2 cup tomato sauce

Mix these ingredients in a large bowl. Shape into small meatballs.  

In a deep pot add:

3 carrots peeled and sliced

2 Italian zucchini, chopped

1/2 yellow onion, chopped

1 can stewed tomatoes (I prefer the Mexican style)

2 chicken bouillon cubes or equivalent stock base

6 cups water

Carefully place the meatballs into the deep pot and bring to a boil. Reduce heat, cover and simmer for 20-25 minutes.  Cook until meatballs are cooked through.

Makes about 10 servings

I'm usually watching my calories in January, so here is a satisfying calorie saving soup that I like to make:

Mary's Own Zucchini Soup

Serves | 12

Each serving is 1 cup.

Ingredients

                                 6 medium zucchini

         2 T light butter

                                 1 cup onion(s)

                                 3 cup water

                                 2 Tablespoons of Chicken Seasoning

                                 1/2 cup half-and-half cream

         nutmeg sprinkles

Instructions

Saute onion and zucchini in butter. Add water and seasoning. Simmer for15 minutes. Mix in blender until smooth. Add cream. Serve with a sprinkle of nutmeg. Add salt and pepper to taste.

Special Notes

2 Tablespoons of chicken seasoning is what is needed. If you replace the cream with nonfat evaporated milk, the soup is just as yummy and possibly even fewer calories.

Mark Bittman's Roasted Butternut Chowder is our new winter favorite.

1 butternut squash (about 1.5 lbs)            1 large chopped onion

2 lg apples, peeled and chopped                4 bacon strips, chopped

2 tbsp minced garlic                                   salt and black pepper

3 tbsp olive oil                                           6 cups chicken or vegetable stock

Heat oven to 400.  Spread the vegetables and bacon in a roasting pan, sprinkle with garlic, salt, pepper, and oil.  Roast, stirring every 15-20 minutes, until the vegies are tender and brown (about 1 hr).  Transfer the vegies to a dutch oven, add the stock, and put over medium heat until the onions and apples are falling apart (20-25 mins).  If you like chunky soups, serve as is, but if you want a wonderfully thick soup, put an immersion blender in the pot until you get a smooth consistency.

The garlic and bacon take this to a new taste sensation.  We've made it with sweet potatoes instead of squash and I'm sure you could use pumpkin as well.  Jan

Favorite recipe for winter:

TURKEY BARLEY SOUP

1 meaty turkey carcass (from a 16 lb. bird)

1 bunch of celery (about 9 stalks), cut in 1/2" slices

1 and 1/2 lbs. carrots, peeled, cut in half lengthwise and into 1" slices crosswise

2 medium-sized yellow onions, peeled and cut into 1/2" diced pieces

6 large cloves of garlic, peeled and coasely chopped (I add more)

2 cups chopped dill (I add more)

1 cup chopped parsley

1 tablespoon salt

2 teaspoons freshly ground black pepper (I add more)

10 quarts water

1 cup barley (I add more)

(Can also add 1 lb. parsnips, peeled and cut into 1/2" rounds.....I don't :D )

1. Place all ingredients, except barley, and only 1 cup of the dill, in extra-large soup pot over medium heat. Bring to boil, reduce heat and simmer for 3 hours.

2. After 3 hours, remove carcass, cool, shred off all the meat.

3. Return the meat to the pot and add barley. Simmer 40 minutes more.  Add remaining 1 cup of dill.

Serves 8 generously and yummingly! :D

i am so fortunate. my husband & i own a coffee bar and he does all the cooking &  all the baking whether we are at home or at Perks (coffee bar). as a gift i bought him "the munchies eatbook" shortly after we married. now, for almost 40 years, he has made "bubies chocolate chip cookies" from that book. there is nothing better than having a warm bubies cookie & hot cup of coffee in the winter. in the summer.  or anytime for that matter. truth be told - more than one of my quilts have had a chocolate fingerprint or a drip of coffee at one time or another!

I think my favorite winter special is homemade vegetable beef soup.  After cooking a beef roast in a crock pot....using beef or chicken broth for the liquid, I put the crock pot in the fridge over night, (I also cooked potatoes, carrots, etc with roast which we will have for dinner that night with the pot roast )...then the next day, I skim off the set up fat!   I will shred the left over meat, chop up any left over potatoes (cook extras), add a can of tomatoes, a couple cans of mixed veggies...whatever left over veggies might be in the fridge.  Season with salt and pepper...onion flakes, garlic powder...whatever rings your bell!  This is really a catch all soup, but so-o-o-o good and healthy....can be frozen and/or reheated many times!

oh yum, pokey... those mini calzones sound fun and the soup-stew looks delicious!  :)  

my hubby cooks fancier meals than me, so i'll share a favorite of ours that he likes to whip up on cold winter mornings -

Baked Oatmeal.

6 cups of oats (quick or regular)

1 cup brown sugar

2 tsp. baking powder

1.5 tsp cinnamon

1 cup milk

2 eggs

1.5 tsp vanilla

1/2 cup butter

mix it all up - scoop it into a shallow baking dish and bake for 20-30min on 350F, uncovered until the top is golden and crispy.

serve with warm milk.  mmmmgood.  :)

xo

Okay, call me crazy, but I love a good creative salad:

Put the following into a bowl:

bunch of spinach leaves, washed and drained... ok, who am I kidding, I buy them bagged with that already done=)

4-6 grape tomatoes, sliced in half

4-6 olives, cut in half

3 tablespoons of real, and I repeat real crumbled bacon

1/4 cup of croutons, I prefer garlic ones

1/4 cup grated mozarella cheese

Dressing:

1/4 tsp seasoned salt

1/8 tsp celery salt

1 tbsp red wine vinegar

1 tsp olive oil

whisk together and then toss into salad.  Enjoy!

My fav winter recipe is homade bread.

The no knead no work kind.

24 hour bread

3 cups flour ( can  use 1 cup whole wheat flour & 2 cup bread flour)

1 1/2 cup plus 2 tablespoons water

1 teaspon salt

1/4 teaspoon yeast.

Mix in large bowl.

cover with plastic wrap and set on kitchen counter for 18 to 20 hours.

punch down and let rest 15 minutes.

put on floured  linen towel  fold over twice.

Shape into loaf.

Let rise on towel for 1  1/2 hour.

preheat oven to 450 degrees 1/2 hour before baking.

Put glass, ceramic or cast iron pan in oven to heat for that 1/2 hour.

Carefully dump the raised dough into pan and bake.

30 minutes uncovered.

15 minutes covered. This makes the bread moist.

Makes a great crunchy loaf of bread.

Perfect to serve with Pokey's homemade chicken soup.

I also turn it into pizza  crust.

Instead of putting on towel for last rising,

I pat it onto  a greased cookie sheet let rise the 1  1/2 hour .

Add my ingredients for pizza.

Bake  until golden brown.

Yum.

Mom always did a lot of baking in the winter.  She often make these wonderful cookies when I was little and she called them Cowboy Cookies.  Her mother, my Grandmother always said we should have cookies and tea at 3:00 pm every afternoon so Mom always had 3:00 cookies and tea.  To this day, I have a treat at 3:00 pm:)  It reminds me of days gone by...both of these ladies inspired me to quilt:)  Enjoy!

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda,

1/2 teaspoon salt

1 cup butter, softened

1 cup white sugar

1 cup packed brown sugar

2 eggs

1 teaspoon vanilla

2 cups rolled oats

1 cup semisweet chocolate chips

1 cup of M&M candies

Preheat oven to 350. Grease baking sheets. Sift together the flour, baking powder, baking soda, and salt.

In a large bowl, cream together the butter, white sugar, and brown sugar until  fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually stir in the sifted ingredients. Stir in the rolled oats, chocolate chips and M&M candies. Drop by rounded teaspoonfuls onto the prepared baking sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before removing.

Winter comfort food in my italian family is “pasta al forno”.

It’s something like macaroni cheese, but different., that’s why, when we are in USA, my son eats a lot of macaroni cheese.

First of all you have to make bechamel sauce.

Heat some butter in a small pot, put a couple of spoons of flour in it and stir well, add milk and cook with low fire always mixing.

When it thikens add salt, grated parmesan or cheese and some nutmeg.

Meanwhile cook pasta , for instance penne or maccheroni, taking care to leave it very “al dente” because it will continue to cook in oven.

Put the cooked pasta in a buttered pan, mix it with the bechamel sause, still a little cheese on the top and finish it with 15 minutes in oven, if possible with heat on the top to make it crunchy ...yummmmmm!

Baked Ham ("Droogie's Pull Ham"?

1 Big Old Ham (fresh is preferred but smoked will do)

Heavy Duty Aluminum Foil

Get the ham (defrosted) on the counter covered with a towel...ponder for a few hours about what you want to do with it. About 6 PM think about  baking the ham but hesitate and get distracted. About 9 PM think to yourself “I need to get up and bake the ham”. Not wanting to move at this point is OK because about 11 PM,  you can start to panic knowing you have this big old ham to bake and lots of folks planning on eating the best ham there is. Whether you can bake a ham or not can make or break you in the ham world. At 11:30 PM, the news has gone off and everyone else is asleep and you still have not done anything to that ham. You are exahusted by now and have started to dread the enevitable. The ham is raw...red raw...tomain poisoning raw. So at this point get up and take the plastic wrapping off the ham. Roll it in the sink and notice that the round pink fleashy thing resembles your back-end, wash it off with water and place in the middle of a great expanse of the heavy duty aluminum foil. You are too tired to even think about seasonings or basting or anything so complicated. So do not think about it. Wrap the ham up in the aluminum blanket tightly. Then take another piece of foil and wrap again. The poor ham should be smothering by now. You can not use too much foil. Place the ham on a roasting pan and put in oven. Turn the oven to 250 degrees and go to bed. When you wake up the house will smell wonderful and everyone will want to know who is frying bacon. Your secret is safe because you have just baked the best mouth watering ham ever and no one saw you do it. If you smell burning then your ham is done. 8 -12 hours depending on size. When you unwrap you may note some dark burnt fat. Do not be alarmed becasue it will fall away to reveal tender moist meat. My family calls this "Pull Ham" becasue they stand around just pulling hunks and eating them. Sounds kind of barbaric but nature takes over and you just pull and eat.

Artsavvy@verizon.net

First, thanks to everyone for posting your recipes on my chicken soup blog post ! They sound yummy, and