Snow Flurry Brownies

These are simple brownies you can make in a hurry with ingredients from the pantry. They are still yummy even if you don't add the nuts and chips. Double the ingredients and bake in a 9x13 pan for 35 minutes.

-Taste of Home

1 cup sugar
1/2 cup butter, melted
2 eggs
1/2 teaspoon vanilla extract
2/3 cup all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vanilla or white chips
1/2 cup chopped macadamia nuts or almonds

In a large bowl, whisk together the sugar, butter, eggs and vanilla. Combine the flour, cocoa, baking powder and salt; add to sugar mixture until well blended. Stir in vanilla chips and nuts. Spread into a greased 8-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Cut into diamond shapes if desired. Yield: 16 brownies.

Maple Syrup

Although we usually have Log Cabin or buttermilk syrup around our house, we ran out the other day and I found this recipe. I thought it was quite yummy and it's similar to the syrup my mom makes.

2 cups white sugar
1/2 cup brown sugar
1 cup water
1-1/2 Tbsp. corn syrup
1/2 tsp. imitation maple flavoring
1/2 tsp. vanilla extract

Combine sugars, water and corn syrup in a medium saucepan. Bring to a boil (just long enough to dissolve the sugars and reduce some - boil it too long and you'll make candy) and then remove from heat. Stir in maple flavoring and vanilla extract. Let cool before serving.

I put mine in a quart jar and am storing it in the cupboard - I don't think there's any need to refrigerate unless you like cold syrup.

Caesar Salad

Brandon's aunt Kathy made this salad for us several years ago while we visiting their family in San Diego; it's been a favorite for us ever since. I don't believe she has an exact recipe, but this is a rough estimate of ours.

1-2 heads romaine lettuce, chopped
1/3 cup mayonnaise
1 garlic clove, minced
1 tsp. fresh lemon juice (approx 1/2 small lemon)
1/2 tsp. worcestershire sauce
Parmesan cheese, small shred or sliced with vegetable peeler
croutons

Mix mayonnaise, garlic, lemon juice and worcestershire in a small bowl. Spread dressing around sides of a large bowl and add lettuce. Toss to combine and top with parmesan and croutons.

Buttermilk Rolls

These are light and fluffy and full of flavor. A new favorite!

-Melanie Christensen, The Sisters Cafe

3 cups Buttermilk (room temperature)
3 cups flour
1 T. yeast dissolved in ¼ cup warm water (first let rise a few minutes)
½ cup sugar
3 eggs, beaten with a fork
2 tsp salt
5 cups flour (sometimes you need a cup more--it should not be too sticky)
½ cup oil
1 tsp baking soda

Dissolve yeast in ¼ c. warm water and let proof a few minutes. Mix the buttermilk, flour and yeast together thoroughly in a large mixing bowl. Let this stand at room temperature until double in size, about 2 hours.

Add sugar, eggs, salt, flour, oil, and baking soda. Mix well and knead for 7-10 minutes. Roll out what you want and place the rest in the refrigerator, covered. The next time you want some fresh baked rolls, take from the bowl what you want and again put the rest back in the refrigerator. It will keep for 7 days. (This is perfect for Sunday meals because you don’t have a lot of mess to clean up and it’s quick.) (For crescents, take 1/4 dough and roll into a circle, cut into 8 slices like you would a pizza. Start with the wide end and roll up. Brush with melted butter.)

Let rolls rise on baking sheets until double in size. Time depends on the room temperature, usually 1½ - 2 hours. Dough from the refrigerator will take longer because the dough is cold.
Bake at 350° for 10-12 minutes (15 min. on Silpat). Brush with melted butter if you like.

Creamy White Chili

This is quite spicy, but we like it that way. I'd recommend decreasing the cayenne or omitting it if you don't like really hot chili or will be serving it to children.

-Taste of Home and Thomalee Abraham

1 lb. boneless, skinless chicken breasts, cut into 1/2 inch cubes
1 medium onion, chopped
1 1/2 tsp. garlic powder
1 Tbsp. vegetable oil
2-3 (15 1/2 oz) cans Great Northern beans, rinsed and drained
1 (14 1/2 oz) can chicken broth
1-2 (4 oz) cans chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 c. (8 oz) sour cream
1/2 c. whipping cream

In a large saucepan, saute chicken, onion, and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies, and seasonings. Bring to boil. Reduce heat; simmer, uncovered for 30 minutes. Remove from heat; stir in sour cream and cream. Serve immediately. Serves 7.
(To keep them from curdling, temper sour cream and cream by stirring in a little broth from the chili before adding them to the pot.)

Walking Sticks

-Better Homes & Gardens, April 2002




Celery
Peanut Butter
Pretzel Sticks
Mini Marshmallows
Red Shoestring Licorice

Lucile's BBQ Sauce

This recipe, along with Easy Baked Beans, comes from our friends the Hamptons. This vinegar-based sauce is delicious and we like to use it on our BBQ'd leg quarters. Thanks Anna & George!

1/3 c. vegetable oil (may be reduced)
1 c. pineapple juice
½ c. minced onion
2/3 c. vinegar
1 c. ketchup
½ c. Worcestershire sauce
2 t. Tabasco sauce
2 t. salt
1 T. Frank’s Red Hot Sauce
½ t. oregano
2 t. chili powder

Mix together and simmer to desired thickness. Baste your grilled chicken or pork with this sauce during the last five minutes of cooking.
Simmer for at least 30-45 (1 hr) minutes and serve extra sauce in small bowls for each person.