Fiesta Salad/Salsa

1 Jalapeno seeded and minced fine
2 sm. cans diced tomatoes (15 oz.) or 4 tomatoes
1 red bell pepper seeded and diced
1 can blacked beans (rinsed)
1 c. frozen corn
3 green onions chopped
1/2 c. cilantro chopped (optional)
2-3 avocados diced

Dressing:
1/3 c. lime juice
1/4 c. olive oil
1 clove garlic minced
1/8 tsp. cayenne pepper
1 tsp. salt

Drain tomatoes and black beans in strainer. In a medium sized bowl add corn, bell pepper, green onions, cilantro, jalapeno and avocado. Mix the dressing ingredients together and pour over bean, corn, tomato mixture. Mix to blend flavors.

We love this with chips. I love it with cilantro but there are a couple of guys in our family who don't like cilantro and it is great either way. I always use the canned tomatoes. There is enough chopping to do without the tomatoes:) I got this recipe from a friend of mine. Loralee Reary and I worked in YW together. So we planned a cooking night with our girls and Michael showed them how to make chicken taquitos. Loralee brought this salsa and it was so good! Now everytime we make the chicken taquitos, we make this too!

Candy Cane Fudge

1/2 cup whipping cream
1/2 cup light corn syrup
3 cups (18 ounces) chocolate chips...semisweet or milk...you choose
1 1/2 cups powdered sugar
1 cup crushed candy canes
1 1/2 tsp. vanilla

1. Line 8 inch baking pan with foil, extending edges over sides of pan.

2. Bring cream and corn syrup to a boil in saucepan over medium heat; boil 1 minute. Remove from heat. Stir in chocolate chips. Cook until chocolate is melted, stirring constantly.

3. Stir in powdered sugar, candy canes, and vanilla. Pour into prepared pan. Spread mixture into corners. Cover; refrigerate 2 hours or until firm.

4. Lift fudge out of pan using foil; remove foil. Cut into 1 inch squares. Store in airtight container.

Eggnog Quick Bread

2 eggs
1 ½ cups eggnog
2 tsp. rum flavored extract
1 cup white sugar
1 tsp. vanilla extract
½ cup butter (softened)
2 ¼ cups all-purpose flour
2 tsp. baking powder
½ tsp. salt
¼ tsp. nutmeg


Preheat oven to 350 degrees. Grease 9x5 inch loaf pan, or three 3x5 inch loaf pans. Blend together eggs, eggnog, rum extract, sugar, vanilla, and butter. Sift together flour, baking powder, salt, and nutmeg. Add to eggnog mixture and stir just enough to moisten and pour into prepared pan. Bake in large pan for 40-60 minutes, or until a tester inserted in the center comes out clean. Bake in smaller pans from 30-40 minutes. Cool for 10 minutes and remove from pan. Enjoy!

Pumpkin Chocolate Chip Cookies

1 can (15 oz.) 100% Pure Pumpkin
1 Spice Cake Mix...don't add the oil, water or eggs
1 pkg. Chocolate Chips

Mix the pumpkin and spice cake mix together. Add chocolate chips. Bake on ungreased cookie sheet at 350 degrees for 12-15 minutes or until the cookies bounce back after touching them.

This recipe is so easy that I was a little skeptical on if they would taste good. But, they are really good and moist.

Banana Cream Pie!

3 c Heavy Cream
1/2 c. crushed ice
1 pkg banana instant pudding
1 pkg vanilla instant pudding
3 bananas sliced (I use 5)
1 vanilla wafer pie shell
1 c. Cream
whip 3 c. heavy cream on low till thick add crushed ice and continue to whip 4 min.
increase speed add vanilla and banana pudding mixes. Whip till puddings are thick and blended well with cream increase speed to high till mixture is stiff.
Line bottom of pie shell with sliced bananas cover bananas with 1/2 the cream mixture
top with more bananas then remaining cream.In a small bowl whip 1 c. cream until stiff add sugar and vannilla. put on top of pie. refridgerate 1 hour before serving!

Thanksgiving Sweet Potatoes!

3 cups Sweet potatoes (Yams)
1/2 c. Sugar
1/2 c. Butter
2 Eggs Beaten
1 tsp. Vanilla
Boil potatoes till soft Mash up mix in sugar, Eggs, Vanilla, and Butter.
Topping
1/3 c. Melted butter
1 c. Brown sugar
1/2 c. Flour
1 c. Chopped Pecans
Mix sugar flour and pecans together. Add butter (will be crumbly) put on top of sweet potatoes and bake 25 min. at 350.

These are the best sweet potatoes!

Pie Crust

3 c. flour
1 1/3 c. shortening
2 T. cornstarch
1 tsp. salt
1 c. ice cold water

Cut shortening into dry ingredients until mix resembles coarse crumbs. Add water water until dough just comes together. Separate into thirds. Roll out onto floured board. Gently roll crust onto rolling pin and into pie plate. Trim and flute edges. For pies requiring a pre-baked crust, Bake at 350 for approx. 15-20 minutes or until just lightly browned.

My friend Cindy taught me how to make pie crusts and this is the recipe I got from her. She is a fantastic cook so every recipe I get from her is a treasure!

Mandarin Orange Salad

From Shaurie's kitchen:)

1 pkg. graham crackers crushed
1 24.5 oz. Dole Mandarin oranges (do not drain)
2 small pkgs. instant coconut cream pudding (dry)
1 16 oz. Cool Whip thawed
1-2 c. mini marshmallows
1/2 c. coconut

Evenly sprinkle graham cracker crumbs into bottom of 9x13 inch pan. In mixing bowl, combine mandarin oranges with all of the juice and both boxes of dry pudding mix. Mix until well blended. Fold in cool whip, marshmallows and coconut. Gently spread over graham cracker crumbs. Sprinkle more marshmallows on top along with a little more coconut. Cover and Chill until ready to serve.

Turkey... moist and delicious!

1 turkey (18-22 lb.) thawed
2 cubes butter or margarine melted
salt & pepper

Clean cavities of turkey and rinse. Inject melted butter into meaty parts of turkey. Make sure to get plenty into the breast meat. Sprinkle with salt and pepper. Set turkey breast side down into an aluminum foil roasting pan. Cover top tightly with foil as well. If your roaster doesn't have a lid, double or triple the foil on top. Cook for 2 hours at 400 degrees. Then turn temp. down to 200 degrees and continue roasting for 10-12 hours. The turkey doesn't look the prettiest when it is done but the taste is sensational! The meat literally falls off of the bones. You don't need a knife to carve it, just a fork to remove the meat.

We always start our turkey in between 8 and 10 p.m. the night before Thanksgiving. I usually try for 8:00 p.m. because if it doesn't go in until 10:00 p.m. you have to get up at midnight to turn it down:(. When you wake up on Thanksgiving morning, you can smell the turkey throughout the house! I just leave it in the oven on 200 until about an hour before dinner. I bake my stuffing separately instead of stuffing the turkey with it. Inside the turkey it gets way too soggy.

Slime

1 large pkg. lime jello
1 large pkg. vanilla pudding (not instant)

Prepare jello according to directions on package - do not refrigerate yet. Cook pudding according to directions on package and let cool for 5 minutes. Pour pudding into jello and blend with a wire whisk. Pour into 9x13 in. pan and refrigerate for 4-5 hours until set. Top with cool whip or whipped cream.

Pumpkin Pie

This is the best pumpin pie ever!!! It is the only recipe I ever make. I got this recipe from Glen's mom... I have also passed it on to all 3 daughters-in-law :). It is a Thanksgiving tradition in the Berlin family! Enjoy!!!

2 c. (16 oz.) solid pack pumpkin
2 c. milk
4 eggs
1 c. sugar
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. nutmeg
2 T. wondra flour
2 frozen pie shells (or you can make your own)

Beat eggs, add milk, sugar, pumpkin, spices and flour, mixing after each one. Pour into frozen pie crusts. Bake at 375 for 55 min. Or until center is set (put pies on a cookie sheet to bake). Top with fresh, sweetened whipped cream!

Orange Creamsicle Fudge

Orange Creamsicle Fudge

2 cups sugar
3/4 (1 1/2 sticks) butter or margarine
2/3 cup whipping cream
7 ounces Marshmallow Cream
1 (12 oz) pkg. vanilla chips
3 tsp. orange flavoring
12 drops yellow food color
9 drops red food color

Bring sugar, cream and butter to a boil in a heavy cooking pot over medium heat. Boil for 5 minutes stirring occasionally. Meanwhile put the vanilla chips and the marshmallow cream in a bowl. Remove the sugar, cream, butter mixture from the heat and pour directly over the chips and marshmallow cream. Stir vigorously until the chips and marshmallow are completely dissolved. Remove 1 cup of the mixture and set aside. Add orange flavoring and food colorings to remaining mixture and pour into a greased 11x 8 inch pan. Spoon the 1 cup of white mixture over the orange and gently swirl with a knife. Chill in the refrigerator and cut into 1 inch squares. Store in wax paper lined tupperware container.

Best Toffee Ever... Super Easy!

2 cups butter (no substitutes)
2 cups white sugar
1/4 teaspoon salt
2 cups semisweet chocolate
chips
1 cup finely chopped almonds

1. In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.

2. While the toffee is cooking, butter a large cookie sheet or spray with pam.

3. As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.

4. Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

Use any type of nut that you like in place of the almonds. I always use milk chocolate chips instead of semi-sweet.

Cream Pie

3 cups milk
2/3 c. sugar
1/4 tsp. salt
2 heaping Tbl. flour
2 heaping Tbl. cornstarch
2 whole eggs
2 egg yolks
1 tsp. vanilla


Heat milk over medium heat until hot. Mix the rest of the ingredients except for vanilla with a fork or a whisk. Whisk into hot milk and stir constantly until mixture thickens and bubbles. Remove from heat and add vanilla. Chill.

For Coconut cream pie:
Add 1/2 c. coconut before chilling. Spread into baked pie crust. Top with fresh sweetened, whipped cream.

For Banana cream pie:
Slice 2-3 bananas in bottom of baked pie crust before adding filling. Top with fresh sweetened, whipped cream.

Chicken Noodle Soup

1 medium onion diced
1/2 cube butter
2 Tbl. oil
2 c. carrots fresh or frozen
9 chicken boullion cubes
9 cups water
3 Tbl. cornstarch dissolved in 1/3 c. cold water (Optional)
1 pkg. Grandma's home made noodes thawed
2-3 chicken breasts cubed
1 tsp. pepper
Salt if needed

Cook onion in butter and oil over medium heat until tender. If you are using fresh carrots, you will want to add them also. If they are frozen you can wait until the onions are almost done. Add boullion and water and bring to a boil. Stir in cornstarch mixture. Continue stirring for a few minutes. Add noodles and chicken cubes and cook approx. 12 minutes making sure that the noodles are tender and the chicken is cooked through. If you have chicken that has already been cooked, just add it at the end. There is usually enough salt in the broth that I don't have to add more so be careful to check it before adding salt. You could also add celery in with the onion or any other veggies that you like.

Homemade Noodles
4 eggs
1 rounded cup of flour
1/2 tsp. salt (Brandy uses celery salt)

Stir with a fork. It should be about the thickness of pudding. Spoon into potato ricer and sqeeze into boiling broth/soup.

Texas Caviar

Put in large bowl:
1 can white corn
1 can yellow corn
1 can black beans
3 cans mild Rotel
2 avocados sliced in pieces
1 bunch cilantro chopped
1 bunch green onions chopped

mix together:
1 packet good seasoning italian dressing
1/4 cup vinegar
3 Tbs. water
add to bowl

eat with chips

Grandma's Sugar Cookies

1 c. butter
1 c. sugar
2 eggs
2 tsp. vanilla
1 Tbs. lemon juice
1 tsp. lemon zest
1 c. sour cream
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
1/2 tsp nutmeg
5 1/2 c. flour

bake at 350 for up to 9 min.

Frosting
-any would work fine, but Grandma does add a tiny drop of almond extract and uses some sour cream.

Autumn Harvest Tomato Soup

7 Large Tomatoes (Blanched, peeled & chopped)
or 4 15 oz. cans Stewed Tomatoes
1 Can Tomato Soup (Concentrated)
3 Garlic Cloves
2 Cups Water
2 Beef Bouillon Cubes
1 tsp. Italian Seasoning
1/2 tsp. Crushed Rosemary
1/2 tsp. Oregano
1/2 tsp. Basil
2 tsp. Sugar
1 Large Onion
1 Pint Heavy Whipping Cream (or half and half)

Cook for a half hour, cool and put in a blender. Then add 1 pint cream, salt, pepper and a little bit of butter.

Fun Options: I add fresh basil in the blender to taste. Garnish with fresh basil. If you want it to taste like the fire-roasted tomato soup at Paradise Bakery add sour cream and the crunchy tortilla strips on top. Now all we need is the recipe for their delicious chocolate chip cookies...if anybody has it.

Honeymoon Salad

Serves - Two

Lettuce Alone

No Dressing

Note: This is for Little Brian...after giving me such a bad time about not posting recipes. I know that this will be your favorite salad from now on.

Potato Salad

Recipe from the kitchen of Grandma Leah

12 potatoes boiled, cooled & diced
12 eggs hard boiled & diced
1/2 onion grated or dried minced onion reconstituted

(About 1/4 c dried minced onion)
salt and pepper to taste

2 c. mayonnaise
2 Tbl. Miracle Whip
1 or 2 tsp. sugar
1 or 2 tsp. dill pickle juice

Mix last 4 ingredients together. Layer potatoes, eggs, onion, salt and pepper. Pour mayo mixture over all and gently mix. Mix more dressing if needed. Chill.

Note: I steam my potatoes in a steamer and when they are cool, I dice them with the peel on them. I like it just as much as I do without the peel and it is SO much easier:). I also use an egg slicer to dice the eggs. Just slice them once and turn them and slice again.

Pressure cooker: dice raw potatoes. Add eggs to pot on top of rack or steamer basket. Add potatoes and 1 1/2 cups of water. Cook on high (I use the fresh vegetables setting on mine) for 6 minutes (check to see if potatoes are tender... if not, cook for 2 minutes more). When timer goes off do a quick pressure release. Pour into strainer in sink. Put eggs in ice water. Let potatoes cool and proceed as normal for the salad.

Instant Pot: cook on manual 4 minutes for Yukon gold. I usually boil eggs separately in a pan on the stove. 

Baked Rice Pudding

Recipe from the kitchen of Grandma Leah

1 c. water
1/2 c. long grain rice
4 c. milk
1/2 c. sugar
1/2 tsp. salt
1 tsp. vanilla

Preheat oven to 325. Bring water to a boil in saucepan. Reduce heat to low. Add rice and simmer 5 min. Drain rice. Return rice to saucepan. Add milk, sugar, salt and vanilla. Heat just to warm. Pour into 1 1/2 qt. casserole dish. Bake for 1 and 3/4 to 2 hours stirring every 30 minutes. Serve warm or cold. It is best served with whipping cream.

Crispy, Creamy Doughnuts

Recipe from the kitchen of Lorraine

2 (.25 ounce) envelopes active dry yeast
1/4 cup warm water (105 to 115 degrees)
1 1/2 cups lukewarm milk
1/2 cup white sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour
1 quart vegetable oil for frying

1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed


1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.

2.In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.

3.Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.

4.Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.

5.Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up. (You can also line a cookie sheet with waxed paper and set the doughnuts directly on that. It makes clean up a lot easier and you end up with a little more glaze on the doughnuts:)).

Note: Have at least 2 people on hand when you start to fry the doughnuts. They brown pretty quickly. You can also use different frosting, toppings etc.... A single batch makes about 25 regular doughnuts. You will probably want to double the glaze (or at least 1 1/2 times it).

Split Pea and Ham Soup

1 c. chopped onion
1 Tbl. butter
1 pound dry split peas
1 1/2 c. diced ham
4-6 c. chicken broth
salt and pepper to taste

Mix all ingredients in crock pot. I usually start out with 4 cups of chicken broth (or 4 c. water and 4 chicken boullion cubes). Add more water if needed later on. Cook on low for approx 6 hours or on high for about 4 hours. This soup is thick! Add more chicken broth to reach the consistently you like. Salt & pepper to taste. Be careful with the salt.... the broth is salty and so is the ham.
Garnish with a spoonful of sour cream and shredded swiss cheese (optional).

Clam Chowder

1 medium onion diced
1 c. celery diced
2 c. potatoes diced
3 cans minced clams
1 c. butter (2 cubes, divided)
3/4 c. flour
1 qt. half & half
1 1/2 tsp. salt
pepper

Drain clam juice into large saucepan. Add diced vegetables. Add enough water to barely cover vegetables. Bring to a boil and reduce heat to medium. Cook until vegetables are tender, about 15 minutes. Saute drained clams with 1/4 c. butter (1/2 cube) (this step is optional, it reduces some of the chewiness of the clams). Set clams aside. Melt 3/4 c. butter. Stir in flour and continue to cook for a couple of minutes. Slowly stir in half & half stirring constantly. Bring mixture to a boil. Stir into undrained vegetables. Add salt and pepper to taste. Enjoy!

Orange Zest Cookies!

2 cups white sugar
1 cup shortening
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup frozen orange juice concentrate, thawed
2 tablespoons grated orange zest

Frosting
1/2 teaspoon grated orange zest
2 tablespoons frozen orange juice concentrate, thawed
1 teaspoon vanilla extract
4 tablespoons butter, melted
1 1/2 cups confectioners' sugar

Cream white sugar and shortening; add eggs and stir. Add sour cream and 1 teaspoon vanilla; stir and set aside. Sift together flour, baking powder, baking soda, and salt. Add little by little to the creamed mixture and stir well. Add 3/4 cup orange juice concentrate, and 2 tablespoons orange zest. Drop onto greased cookie sheets by teaspoonfuls.
Bake at 375 degrees for about 10 minutes. Frost cookies when they are cool.

To Make Frosting: Mix together 1/2 teaspoon orange zest, 2 Tablespoons of the thawed orange juice concentrate, 1 teaspoon vanilla, 4 Tablespoons of melted butter, 1 1/2 cups confectioners' sugar or enough to make frosting of spreading consistency.

Thumbprint Cookies

1/2 cup unsalted butter, room temperature
1/4 cup (50 grams) granulated white sugar
1 large egg seperated
1/2 teaspoon pure vanilla extract
1 cup all purpose flour
1/8 teaspoon salt
3/4 cup pecans or walnuts finely chopped

Preheat oven to 350 degrees
In the bowl of your electric mixer, cream the butter and sugar until light and fluffy (2-3 minutes). Add the egg yolk and vanilla extract and beat until combined.
In a separate bowl, whisk together the flour and salt. Add the flour mixture to the batter and beat just until combined. If the batter is too soft to roll into balls, refrigerate for about 30 minutes.
In a small bowl, whisk the egg white until frothy. Place the chopped nuts on a plate. Roll the dough into 1 inch balls. Taking one ball of dough at a time, dip first into the egg white and then lightly roll in the nuts. Place on the prepared baking sheet spacing about 1 inch apart. Using your thumb, make a indentation into the center of each cookie and fill with about 1/4 - 1/2 teaspoon of jam or frosting!
Bake for about 13-15 minutes, or until cookies are set and the nuts have nicely browned. Remove from oven and place on wire rack to cool.

(my favorite is to use frosting and put an m&m in the middle)



Easy Frosting!

1 3/4 tbsp. powdered sugar
3 to 4 tsp. milk

Monkey Munch or (Muddy Buddies)!

9 cups Chex cereal (any variety)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Into large bowl, measure cereal; set aside. In 1-quart microwavable bowl, stir together chocolate chips, peanut butter and butter. Microwave uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Eagle Brand Chocolate Candy

1 lb. milk chocolate (the large candy bars work well)
1 can eagle brand milk
chopped walnuts (1/2-2/3 cup)

Melt chocolate and stir in the milk swiftly. Stir in nuts. Pour into a wax paper (or foil sprayed lightly with cooking spray) lined pan and cool. Cut into squares. Store in an air tight container.

Another one of Glen's mom's recipes.... This is one of Glen's favorite Christmas treats.


1 1/2 bags (12 oz bags) of Ghirardelli milk chocolate chips makes this candy the best!!!

Mix chocolate chips with the sweetened condensed milk and microwave for 1 minute. If you are using ghirardelli chocolate chips, Stir and microwave for another 20 seconds (It takes a little bit longer because the chips are bigger!). Stir in walnuts and pour in pan. So easy and delicious!!!

Swedish Meatballs

1 lb. hamburger
1 egg
1/2 c. milk
Salt to taste
1/2 c. bread crumbs
1/2 T. minced onion
1/2 tsp. allspice

Mix all ingredients together and roll into 1 inch balls. Layer on foil covered baking sheet and bake in 350 oven for approx. 15-20 minutes then turn meatballs over and bake an additional 15-20 minutes. Serve immediately. They can also be refrigerated or frozen for later use.

I usually make 3-4 lbs. of these when I make them. This recipe came from Glen's mom also. Her mom came to the USA from Sweden as a teenager. These meatballs are a tradition in our family. No holiday season would be complete without them!

Banana Nut Bread

1 c. sugar
1/2 c. shortening
2 tsp. vanilla
1 T. milk
2 eggs
2 c. flour
1 tsp. soda
1/2 c. nuts (optional)
4 mashed bananas

Cream shortening and sugar. Add bananas, eggs, vanilla & Milk. Beat well. Add dry ingredients and nuts. Mix until creamy. Bake at 350 for 1 Hour in a greased and floured loaf pan. Makes one large loaf.

(I always double mine and it makes 3 medium-large sized loaves.... I never use nuts)

This is a recipe that I got from Glen's mom, who I believe got it from her mom. It is the only banana bread I ever make! It freezes really well too.