Chewy No-Bake Granola Bars

Money Saving Mom

INGREDIENTS:

• 2 ½ cups Rice Krispies (if you want to make these healthier, you can use plain puffed rice cereal)
• 1 ¾ cups quick oats (regular rolled oats work too)
• ¼ cup wheat germ (or ground flax seed, wheat bran, or additional oats)
• ½ cup additional mix-in ingredients, optional (i.e. shredded coconut, chopped nuts, raisins or other dried fruit, sesame or sunflower seeds, etc.)
• ½ cup honey
• ½ cup brown sugar (or sucanat)
• ¼ teaspoon salt
• 2/3 cup peanut butter
• 1 teaspoon vanilla extract
• ½ cup mini chocolate chips

DIRECTIONS:

• Combine first 4 dry ingredients in a bowl.
• In a saucepan, mix the honey, brown sugar and salt. Over medium-low heat, stir until the mixture comes to a complete boil for 30-60 seconds.
• Remove from heat and stir in the peanut butter and vanilla until smooth.
• Pour over the dry ingredients and mix well.
• Let cool for 15-20 minutes before mixing in the chocolate chips.
• Press into a greased 9×13 pan and let cool before cutting into bars.

These freeze well!!

Mommy made these for the first time tonight and they were so good!  I used wheat germ and raw sunflower seeds as my options.  Man, they are good!  I can't wait for you children to try them (they weren't finished before you headed to bed).  Daniel came in and said, "You aren't eating all those tonight are you?  Oh, no, it's 10:00 and you couldn't eat a whole pan by yourself tonight!".  You are right, Buddy.  Don't worry.  I'll save some for you!

Love Always,

Mommy

Buttercream Frosting

1 lb (app 4 C) powdered sugar
1/2 C butter, softened
1 tsp vanilla extract
3 TB milk
food coloring, optional

In a large bowl, beat together sugar, butter, vanilla and milk, until smooth.  If necessary, add more milk until frosting is spreading consistency.  If desired, add a few drops of food coloring.  Stir to blend.  Makes enough to fill and frost a 2 layer cake or 9x13 inch sheet cake or 2 dozen cupcakes.

This is the buttercream frosting recipe from the Wilton cake decorating class I took in Utah.  It's a very yummy frosting and it works well for smoothing out and using to decorate.
Love Always,
Mommy 

Sweetened Condensed Milk

1 1/2 C powdered milk
2/3 C sugar
1/2 C boiling water
1 tsp vanilla

Using a blender, mix all the ingredients together.

In Turkey, Nette Mireles and I were trying to make something and we didn't have any condensed milk but we found this in one of her cookbooks.  It worked great!  I love having a good substitution for items in my pantry.  
Love Always,
Mommy

Chocolatey Raspberry Crumb Bars

1 C butter
2 C all-purpose flour
1/2 C packed light brown sugar
1/4 tsp salt
2 C (12oz) chocolate chips
1 1/4 C (14oz) condensed milk
1/3 C seedless raspberry jam
1/2 C chopped nuts (optional)

Preheat oven to 350 degrees.  Grease 9x13 inch pan.  Beat butter in large mixer bowl until creamy.  Beat in flour, sugar and salt until crumbly.  With floured fingers, press 1 3/4C crumb mixture onto bottom of prepared baking pan; reserve remaining mixture.  Bake for 10-12 mins or until edges are golden brown.  Combine 1C choc. chips and condensed milk in small, heavy-duty saucepan.  Warm over low heat, stirring until smooth.  Spread over hot crust.  Stir nuts into reserve crumb mixture; sprinkle over chocolate filling.  Drop teaspoonfuls of raspberry jam over crumb mixture.  Sprinkle with remaining choc. chips.  Bake for 25-35 mins or until center is set.  Cool in pan on wire rack.  Makes 3 dozen bars.

Have no idea where this yummy recipe comes from but these are amazing bars!  Just make sure and use seedless raspberry jam!  Chocolate and raspberry- one of Mommy's all time favorite combinations.  So delicious!  Yum!
Love Always,
Mommy 

Daniel's Birthday "Cook"

A.K.A. McCormick's Best Chocolate Chip Cookies
From McCormick's

3 C flour
1 tsp baking soda
3/4 tsp salt
1 1/3 C butter, softened
1 1/4 C sugar
1 C brown sugar, packed
2 eggs
4 tsp pure vanilla extract
12 oz (2 C) choc. chips

Preheat oven to 375 degrees.  Mix flour, baking soda and salt; set aside.  Beat butter, sugars, eggs and vanilla until creamy.  Gradually mix in flour mixture.  Stir in choc. chips.  Drop by rounded tablespoons about 2 inches apart on ungreased cookie sheets.  Bake 8-10 mins or until bottoms are browned.  Makes 5 dozen.

Variation: Bar Cookies
Grease 15x10 inch jelly roll pan.  Prepare dough as above.  Spread into prepared pan.  Bake for 16-25 mins or until golden brown.  Cool in pan on wire rack.  Makes 4 dozen bars.

Daniel didn't want a cake for his birthday.  He wanted a cookie.  A big, huge cookie!  So, we made these.  Daniel has continued the tradition and still requests a birthday "cook", cinnamon rolls, or chocolate pie for his birthday.  I think he is caked out after all the birthdays and appreciates something different.  These are very good and they come together quickly since you can cook all the cookie dough at one time instead of waiting on multiple batches of cookies.  
Love Always,
Mommy

Snickerdoodles

Irma Rivera

1 C Crisco
1 1/2 C sugar
2 eggs
2 3/4 C flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp vanilla

To Double:
2 C Crisco
3 C sugar
4 eggs
5 1/2 C flour
2 tsp baking soda
1 tsp salt
3 tsp vanilla

Preheat oven to 400 degrees. Mix Crisco, sugar and eggs until creamy.  Add flour, soda, salt and vanilla.  Roll dough into balls, and then roll in a cinnamon/sugar mixture.  Bake on an ungreased cookie sheet for 8-10 minutes.  Makes 5 dozen 2in cookies.

Mrs. Rivera was a good friend of ours in Utah.  She came to watch Hannah the night Daniel was born.  Hannah woke up and was surprised to see Mrs. Rivera there.  When Hannah woke up in the morning Daddy was already back home and Mrs. Rivera had gone home.  Hannah wanted to know where Mrs. Rivera was.  Daddy told her that her brother had been born and asked if she wanted to go see him.  Her response?  "No, I want to go shovel."  We had just bought the turtle sandbox the night before.  :)  She changed her mind and decided that maybe she would go see her brother after all.  

Daddy loves Snickerdoodles and this is the only recipe Mommy has ever used.  Snickerdoodles are Daddy's favorite cookies with Honey Cookies coming in a close second.  These freeze very well so you can make a huge batch and then put them away for another day.  It's always nice to have some dessert in the freezer.  
Love Always,
Mommy

Blueberry Snack Cake

Taste of Home, August/September 2003, pg.34

2 C all-purpose flour
1 1/2 C sugar
1/2 C cold butter
1 tsp baking powder
1 C milk
2 eggs, separated
2 C fresh or frozen blueberries (if using frozen, don't thaw before adding to batter)

In a mixing bowl, combine flour and sugar.  Cut in butter until crumbly.  Set aside 3/4 C for topping.  Add baking powder, milk, and egg yolks to remaining mixture; mix well.  Beat egg whites until soft peaks form; fold into batter.  Pour into greased 9x13 baking dish.  Sprinkle with blueberries and reserve crumb mixture.  Bake at 350 degrees for 30-35 mins or until golden brown and a toothpick inserted near the center comes out clean.

Yields: 15-18 servings

Daddy enjoys this dessert very much.  It is a good change if you want something that isn't chocolate.  There isn't usually a lot of this left to take home if we bring it to church.  What's not to like about blueberries and sugar?  :)
Love Always,
Mommy

Turkey Frame Soup

From Auntie Shea

1 meaty turkey frame
8 C water
1 lg onion, quartered
1/4 tsp garlic salt
chopped cooked turkey
1/4 tsp pepper
1 (14 1/2 oz) can tomatoes, cut up
1 TB instant chicken bouillon granules
11/2 tsp basil, oregano, or thyme crushed
3 C carrots, potatoes, celery, etc.
1 1/2 C medium noodles

Cut turkey frame in half with kitchen shears.  Place in large pot.  Add water, onion, and garlic salt.  Bring to boiling; reduce heat.  Cover and simmer for 1 1/2 hours.  Remove turkey frame.  When cool enough to handle, cut meat off bones; coarsely chop meat.  Add enough turkey to equal 2 cups.  Set aside.  Discard bones.  Strain broth.  Skim fat from broth.  Return broth to pot.  Stir in undrained tomatoes, bouillon, herb and pepper.  Stir in vegetables.  Return to boiling; reduce heat, cover and simmer for 15 minutes.  Stir in uncooked noodles.  Simmer for 8-10 min more or till noodles are tender but still firm and vegetables are tender-crisp.  Stir in turkey; heat through.  Makes about 9 1/2 cups. (6 main-dish servings)

A fantastic "after Thanksgiving" way to use up those leftovers.  Don't throw that turkey frame away!  Auntie Shea is the queen of using every bit of food and not wasting.  Serve with warm bread and you have yourself a wonderful meal!
Love Always,
Mommy

Easy Beef Stew

1 lb hamburger
garlic powder
onion flakes
3 TB flour
2 C beef broth
1 can (14 1/2oz) tomatoes w/ garlic
1 (1 lb) pkg frozen stew veggies

In a dutch oven brown hamburger with garlic powder and onion flakes.  Add flour and mix well.  Add remaining ingredients.  Bring to boil.  Cover, turn heat to low and simmer 20-30 mins.

Variations:
Add a can of tomato sauce
Use basil and oregano liberally
Add garlic salt
Add additional beef bouillon for more flavor

Papa, Nama, and Grandpa & Grandma Durst came to visit us in Utah when Daniel was just six weeks old.  Daniel decided to show off and learn to roll over while they were there.  :)  I remember Grandpa and Grandma Durst both holding Daniel and marveling at him.  Grandma Durst could get him to stop crying when no one else could.  She had the special touch.

This is one meal that we made early in their visit and we just kept adding more ingredients to the leftovers and heating it up again for lunch.  This is a wonderful hot meal on a cool day.
Love Always,
Mommy

PePaw's Potato Soup

from PePaw

1 qt chicken broth
3 med size potatoes, peeled and cubed
1/2 onion, cubed
6-8 cloves garlic, minced (optional)
salt to taste

Bring broth to boil.  Add potatoes, onion and garlic.  After full boil, turn down to low for 1-2 hours (until the potatoes are all mushy).  PePaw says, "The secret is to cook it slow" :)  Cover with lid so liquid doesn't all boil away.

I remember PePaw making this in his small sauce pan at the house in Ovilla.  He never put the garlic in it until Mommy told him how good garlic was for him.  PePaw used to make this for Gran Gran when she wouldn't eat anything else.  Gran Gran would eat if I fed her but not if her caregivers tried to get her to eat.  I know that she knew that I loved her very much even when she was unable to communicate with us.  We are so blessed to have such an incredible legacy in our lives.  PePaw and Gran Gran were two very incredibly special people and I miss them very much! 
Love Always,
Mommy

Butter Glazed Carrots

16 oz frozen baby carrots
3 TB butter
3 TB sugar
3 TB water

Cook carrots according to package directions.  (Boil app. 20 mins) Drain.  Mix remaining ingredients.  Pour over carrots.  Stir until well coated.  Season to taste with salt and pepper.

Such a simple way to dress up a side dish.  I can't remember where this recipe came from but I remember making these frequently in Germany.  Mommy didn't really know how to cook when I got married and it was so cheap to eat out in Turkey that I didn't do a lot of cooking the first two years of marriage.  When we moved to Germany I really started working on my cooking skills.  It was very expensive to eat out there!  :)  I had many friends from Eifel Baptist Church who were very encouraging and I got a subscriptions to Quick Cooking and Taste of Home magazines.  I realized that cooking was fun, it didn't have to be hard, and it was a great way to serve my family.  I am so glad Hannah has a much better handle on this even now!  
Love Always,
Mommy

Dressing for Spinach Salad

Danita Carr

1/4 C oil
2 TB apple cider vinegar
2 TB sugar
1/2 tsp salt
dash pepper

Mix and serve chilled.  May need to double recipe!

You children and Mommy like to have salad for lunch sometimes. This is an often requested dressing.  It's a good one to have in the refrigerator.  Mrs. Carr uses this dressing on her spinach and strawberry salad.  So incredibly yummy!
Love Always,
Mommy

Mrs. Cummins Potato Salad

Mrs. Cummins from March 6, 2002

8 sm potatoes or 4 lg Idaho's, peeled and boiled
8 eggs, hard boiled, cubed
1 C mayo
1/4 C sugar
1/2 C pickle relish
2 TB milk
1 tsp mustard

Boil potatoes and eggs.  While potatoes are still hot, mash them.  Stir in hard boiled eggs.  In small bowl mix all dressing ingredients.  Pour over potatoes and eggs.  Stir well.  Chill and Serve.

Note: Dressing can be mixed up ahead of time and stored in refrigerator for a month or two.

This is a very different potato salad than what Mommy grew up with.  Pastor and Mrs. Cummins liked to eat this while it was hot!  This is a very good potato salad and I received many complements when I brought it to Air Force functions.  

A good way to peel the potatoes is to score them and boil them then dip them in ice water and slip the skins off.  Then finish cooking them.

Love Always, 
Mommy

Pan Gravy

2 TB meat drippings (fat)
2 TB flour
1 C liquid (meat juice and broth)
1/4 tsp salt
1/4 tsp pepper

In saucepan, heat the fat.  Stir in flour.  Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.  Stir in liquid.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Stir in salt and pepper.

This is a very easy way to create gravy that isn't lumpy.  Make sure the flour is incorporated completely into the fat before adding the liquid.  To give it a little extra flavor brown the flour in the fat before stirring in the liquid.

To make a cream gravy, substitute whole milk or cream for the meat juice or broth.  A basic cream gravy can be used in some many different ways.  It is a versatile item that every good cook needs to know how to make.

Love Always,
Mommy

Heise Meatballs

Kathy Heise

2 lb ground beef
1 8oz carton sour cream
1 envelope onion soup mix
1 1/2 C bread crumbs
1 egg, slightly beaten
1/3 C flour
1 tsp paprika
1/4 C butter
2 cans cream of chicken soup
1 1/2 C milk
hot cooked rice or noodles

Mix ground beef, sour cream, onion soup mix, bread crumbs and egg together in large bowl.  Form mixture into balls and roll in flour mixed with paprika.  Heat butter in large skillet, and brown meatballs.  Blend soup and milk together and pour over browned meatballs.  Cover and simmer for 20 mins.  Serve over hot rice or noodles.

In the Crockpot:
Brown meatballs.  Cover with soup mixture.  Put on low for 2 1/2- 8 hours.

Serves 6-8

Uncle Jean-Luc used to ask for the "meatballs with cheese in them".  This is what he meant.  I never could get him to remember that there isn't any cheese in these.  :)  It has been a long time since we have had these.  I used to make them frequently.  I think it's time to make them again.  It works well to take to church too.  
Love Always,
Mommy

Baked Spaghetti

Quick Cooking Magazine.  July/August 2005

16 oz spaghetti
1 lb ground beef
3 TB minced onion
26 oz spaghetti sauce
1/2 tsp Lowery's salt
2 eggs
1/3 C grated Parmesan cheese
5 TB butter, melted
15 oz ricotta cheese
4 C mozzarella, shredded

Preheat oven 350 degrees.  Cook spaghetti according to package directions.  In a large skillet, cook beef.  Rejuivinate minced onion in twice as much cold water for 10 mins.  Add onion to beef.  Stir in spaghetti sauce and seasoned salt; set aside.  In a large bowl, whisk the eggs, parmesan cheese and butter.  Drain spaghetti; add to egg mixture and toss to coat.  Mix in ricotta cheese.  Place half the spaghetti mixture in a greased 9x13 dish.  Top with half the meat sauce and half the mozzarella.  Repeat layers.  Cover and bake @ 350 degrees for 40 mins.  Uncover and bake 20-25 mins longer or until cheese is melted.

Yield: 8-10 servings

This is kind of like a fast version of lasagna.  Mommy used to take it to church in Virginia when we had access to an oven at church.  I think I need to make this for dinner again.  It's fun to revisit old favorites.
Love Always,
Mommy

Swedish Pancakes

2 C milk
4 eggs
1 TB veg. oil
1 1/2 C flour
3 TB sugar
1/4 tsp salt
Lingonberries or raspberries
seedless raspberry jam, warmed
whipped topping

In a blender, combine the first 6 ingredients.  Cover and process until blended.  Heat a lightly greased 8in nonstick skillet; pour 1/4 C batter into center of skillet.  Lift and tilt pan to evenly coat bottom.  Cook over med. heat until top appears dry; turn and cook 15-20 seconds longer.  Repeat with remaining batter, adding oil to skillet as needed.  Stack pancakes with waxed paper or paper towels in between.  Fold pancakes into quarters; serve with berries, jam and whipped topping.  Makes a lot! :)

Yield: 20 pancakes

 Oh yum!  These are incredible!  I love these with raspberry jam or real maple syrup.  We ate something similar in Holland.  They would make these with any kind of topping you can imagine.  Lots of different kinds of "pancakes" with meat and an assortment of veggies.  I don't have any idea where I got this recipe but we have been making these for years.
Love Always, 
Mommy

Teriyaki Marinade

1 envelope Italian Salad Dressing Mix (1/4 C)
1/4 C cider vinegar
1/4 C oil
1/4 C soy sauce
2 TB honey

To Double:
1/2 C Italian Salad Dressing Mix
1/2 C vinegar
1/2 C oil
1/2 C soy sauce
1/4 C honey

Combine ingredients in a gallon size ziplock bag.  Mix well.  Add 1 1b of chicken, beef, or veggies.  Marinate at least 1 hour.  Do not marinate meat and veggies together.  Discard marinade after use.

Putting chicken in this marinade in the morning and letting it sit in the refrigerator all day is an easy way to get some dinner prep completed ahead of time.  The marinated chicken fries up deliciously.  I usually fry it in some oil and a little bit of the marinade.  Occasionally I have made a batch of the marinade to warm up and serve over the chicken and some rice.  It makes the chicken "black" and Daniel loves "burnt chicken".  :)
Love Always, 
Mommy

Chicken Fried Rice

Mommy Invented

2 C cooked chicken
8 cloves garlic, minced
1/2 C minced onion
3 eggs, beaten
4 C cooked riced, COLD
1 C peas and carrots, cooked
1 TB olive oil
1/2 C soy sauce
1/2 C white cooking wine

Heat oil and soy sauce in large skillet.  Add cooking wine.  Stir fry the rice.  Push rice aside and scramble the eggs.  Mix in chicken and veggies.  Push to side, and brown onion and garlic.

We love chicken fried rice.  Our family has graduated to our two largest cast iron skillets for this meal.  It freezes well and warms up nicely if there are any leftovers.  Daddy likes to put crushed red pepper on this and he can really spice it up!  Mommy likes to add more soy sauce.  Lately we have been leaving out the egg so Joshua can enjoy this with us.  This is so very yummy!  I hope you can enjoy it with your family as well.
Love Always,
Mommy

Slush Punch

Kelly MacQueen

1 C sugar
2 C water
46 oz. HiC Punch (fruit punch)
1/2 C pineapple juice
1 can frozen lemonade
2 liter 7-Up

Boil the water and sugar until sugar is dissolved.  Add HiC punch, pineapple juice, and lemonade.  Freeze.  Add a 2 liter bottle of 7-Up to thawed slush.  Yummy!

Kelly MacQueen was Mommy's roomate in college.  Daddy, Mommy, Todd, and Kelly used to all hang out together.  Daddy and Todd were roommates for awhile.  Todd & Kelly got married 3 weeks before Daddy & Mommy did.  We had such wonderful times with the MacQueens.  Kelly brought this punch to a peer counseling function in college and it was so incredible!
Love Always,
Mommy

Sore Throat Tea

Mommy Invention

3 TB lemon juice
2 TB honey
8 oz boiling water

Combine lemon juice and honey in a mug.  Pour in boiling water and stir until honey dissolves.

Sore throats aren't any fun but this can help ease the soreness.   The hot drink feels good on a sore throat.  Sip this slowly for best results.
Love Always,
Mommy

Oatmeal Apple Crisp

Velma Durst aka Grandma Durst
Darrel Durst aka Papa
RaShell Southerland aka Mommy
Hannah Southerland

4 C sliced apples
1 TB lemon juice
1/3 C flour
1 C oats
1/2 C brown sugar
1/2 tsp salt
1 tsp cinnamon
1/3 C melted butter

Place apples in a shallow greased baking dish.  Sprinkle with lemon juice.  Combine dry ingredients in a small bowl.  Add melted butter and mix until crumbly.  Sprinkle over apples.  Bake at 375 degrees for 30 minutes.

Your Great Grandma Durst was an amazing cook.  She made the most delicious food.  She could cook, bake, can... you name it, she could do it.  She is famous for her flakey pie crusts and incredible pickles.  I wish we lived closer so you could get to know her better.  She and Grandpa Durst were married when she was 16 and Grandpa was 17 years old.  They were married for 76 years before Grandpa passed away in 2011.  We have been given an incredible legacy of faithfulness from both Grandpa & Grandma Durst and PePaw & Gran Gran.
Love Always,
Mommy

Cookie Dough Brownies

Taste of Home June/July 2001 pg. 28

Brownie Layer
1 C chocolate chips
1/2 C butter, softened
1 C sugar
3 eggs
1 tsp vanilla
1 1/4 C flour
1/4 tsp baking soda
3/4 C chopped walnuts (optional)

Melt the chocolate chips.   Cool slightly.  In a mixing bowl cream butter and sugar.  Add eggs and vanilla; mix well.  Stir in melted chocolate.  Combine flour and baking soda in small bowl.  Add to batter.  Stir in walnuts.  Spread into a greased 9x13" baking pan.  Bake at 350 degrees for 16-22 minutes or until toothpick inserted near the center comes out clean.  Cool on a wire rack.

Cookie Dough Layer
1/2 C butter, softened
1/2 C packed brown sugar
1/4 C sugar
3 TB milk
1 tsp vanilla extract
1 C flour
1 C chocolate chips

In a mixing bowl, cream butter and sugars.  Beat in milk and vanilla.  Gradually add flour.  Stir in chocolate chips.  Drop by tablespoonfuls over cooled brownies; carefully spreading over top.

Cut into squares.  Store in refrigerator.  Yields: 4 dozen

Mommy used to make these in Germany to bring to church.  They are really yummy!  Make sure the brownie layer is completely cooled before spreading the cookie dough on the top.  These look impressive and taste impressive as well! 
Love Always, 
Mommy

Mom's Potato Salad

Brenda Durst aka Nama
RaShell Southerland
Hannah Southerland

5 lb bag of potatoes
12 eggs, boiled, peeled, and cut up
sm jar sweet pickles, finely chopped

mayo

mustard
salt
pepper

Cook potatoes and eggs.  Combine with the sweet pickles in a large bowl.  Add mayo until mixture is creamy.  Add mustard in a spiral from the outside of the bowl to the inside of the bowl two times.  Cover the top of the bowl with salt and pepper.  Stir well and taste.  Make adjustments as necessary.

Auntie Shea gave us this recipe.  As you can see, Auntie Shea and Mommy have very different approaches to cooking!  :)  This is really a flexible recipe that does go off of taste.  Mommy and Auntie Shea grew up eating this potato salad.  There have been several pregnancies that Mommy has craved this!  It is some good eating.  Daddy really likes this recipe and so does Pastor Carr.  The lack of "crunchy" is a plus- no raw onion or celery.  
Love Always,
Mommy

Banana Pudding

Original Nilla Banana Pudding

3/4 cup sugar, divided 
1/3 cup all-purpose flour 
Dash salt 
3 eggs, separated
2 cups milk 
1/2 teaspoon vanilla extract
45 NILLA Wafers, divided 
5 ripe bananas, sliced (about 3 1/2 cups), divided
Additional NILLA Wafers and banana slices, for garnish


1. Mix 1/2 cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla. 

2. Reserve 10 wafers for garnish. Spread small amount of custard on bottom of 1 1/2-quart casserole; cover with a layer of wafers and a layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard. 

3. Beat egg whites until soft peaks form; gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Spoon on top of pudding, spreading evenly to cover entire surface and sealing well to edges. 

4. Bake at 350°F in top half of oven for 15 to 20 minutes or until browned. Cool slightly or refrigerate. Garnish with additional wafers and banana slices just before serving. 

If you really want to make Daddy happy, made a double batch of this!  Banana Pudding is one of Daddy's all time favorite desserts.  He loves a good banana pudding.  Like all good southern boys, he can tell you which restaurants have good banana pudding and which have less than stellar banana pudding, but his favorite banana pudding ever is this recipe.  So, run to the kitchen and mix a batch up for Daddy!  :)
Love Always,
Mommy

Garlic Beef Enchiladas

Belinda Weldon

Enchiladas
1 lb ground beef
1 med onion, chopped
2 TB flour
1 TB chili powder
1 tsp salt
1 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp rubbed sage
1 can (14 1/2 oz) stewed tomatoes

In a saucepan over med. heat cook beef and onion until meat is no longer pink; drain.  Add flour and seasonings; mix well.  Stir in tomatoes; bring to a boil.  Reduce heat; cover and simmer 15 minutes.

Sauce
4-6 garlic cloves, minced
1/4 C butter
1/3 C flour
1 C chicken broth
1 can (15 oz) tomato sauce
2 tsp chili powder
1 tsp ground cumin
1 tsp rubbed sage
1/2 tsp salt
10 (7 inch) flour tortillas
2 C shredded Colby Jack cheese

In a different saucepan, saute garlic in butter.  Whisk in flour and cook for a min. or two.  Stir in broth and bring to a boil.  Cook and stir until bubbly.  Add tomato sauce and seasonings; heat through.  Pour 1 1/2 C sauce into an ungreased 9x13 in" baking dish.  Spread 1/4 C beef mixture in the center of a tortilla and top with 2 TB shredded cheese.  Roll up tightly; place seam side down over sauce.  Pour remaining sauce over the top.  Cover tightly and bake at 350 degrees fro 35-40 minutes.  Sprinkle with remaining cheese and bake uncovered until cheese is melted.

These are not hard to make but a little bit time consuming.  This could easily be made in the morning and stored in the refrigerator until it's time to bake it for dinner.  It's always good to look for ways to ease the dinner time prep.  :)  We got this recipe from Mrs. Belinda Weldon in Germany.  We went to church with her at Eifel Baptist Church and she served these at one of our "Dinner 8" gatherings.  "Dinner 8" was 4 couples who got together once a month for dinner hosted by one of the couples.  The host was responsible for the main meal and everyone brought something to go with that.  We would do this about twice a year, changing the groups around.  It was a wonderful way to get to know the folks in our church.  "Dinner 8" was a lot of fun and we have many fond memories of those times.
Love Always,
Mommy

Egg Shell Water

Bulk Herb Store

Tid Bit on Eggshell and Bone Health

1. Studies have shown that taking eggshell with vitamin D3 improves bone mineral density. Egg shells have been used for the pain, and treating, of all kinds of arthritis and joint pain.

2. Pour 2 cups of hot water over 4-5 (free-range or organic is best) crumbled egg shells. Add 1 tsp fresh lemon juice or vinegar. Cover and let sit for 2 hours. Strain the shells out and put liquid in a clean glass jar with a lid. Take a sip of the liquid one or two times a day. Just because it works, does not mean you should take more than you need. So, slowly increase your dosage until pain is the gone. After that do not increase it. Some of us need more calcium than others, but remember our bodies cannot handle too much calcium.

3. Egg shells are high in Calcium, Magnesium, Phosphorus, Glycine, Gelatin, Collagen, and Other trace minerals.

Mommy has made this in the past and added 1 tsp to smoothies for 5 people.  Before Joshua could drink milk, this was so very important for him.  I want to made some more to add to our food.  Just be careful to not add too much!

Love Always,

Mommy

Cayenne for warm feet

Bulk Herb Store

Cayenne powder has been used by researchers in Antarctica to help them bear the extremely cold temperatures. The cayenne powder is sprinkled into their boots before putting them on. As the powder slowly comes in contact with the skin through the socks, it will draw blood to the feet, thus bringing much needed warms to the extremities. The one draw back is the red powder stains light colored socks. From our readings, it seems the stained socks were a small price to pay for the great benefit of being able to feel your toes after a little while out in the blistering cold! After trying this on a number of occasions during the winter near Lake Superior, I'm also convinced the stained socks are worth it.

I wish we would have known this when Hannah was little and we went to the 2002 Winter Olympics long jump ski event.  We got up really, really early and headed up into the mountains for the event.  It was still dark when we arrived.  We stood in line for a long time to get through security.  It was so cold!  Hannah just whimpered and cried for a long time.  We put hand warmers inside her boots and she finally feel asleep on a blanket on the packed snow but I think she missed most of the ski jumping.  :)  We had bundled her up so she could barely even move but she was still cold.  I'm still glad we went.
Love Always,
Mommy

Chia Seed Gel

Cooking God's Way

Mix 1 part seed to 9 parts water. Allow to stand 2 to 3 minutes. Whisk again, and allow to stand about 10 minutes more. A gel should have formed. Store in the fridge where it will keep for 2 weeks.

The gel will add nutrients to your food, without changing/diluting the taste of your food. Add a couple teaspoons of the gel to your yogurt in the morning, which makes it tapioca pudding-like. Or make a Power Smoothie by adding a Tablespoon to your favorite Shake/Smoothie recipe.

Mommy will make this and add it to our smoothies.  It is a great way to boost the nutritional value without effecting the taste.  Chia is very high in iron and Mommy consumes a lot of chia seed gel when she is pregnant.  

Love Always,

Mommy 

Blue Ribbon Baby Diet

Dr. Tom Brewer

Every day of the week, you and your baby must have:

1. One quart (4 cups) of milk. Any kind will do: whole milk, low fat, skim, powdered, or buttermilk. If you do not like milk, you can substitute one cup of yogurt for each cup of milk.
2. Two eggs.
3. One or two servings of fish, shellfish, chicken or turkey, lean beef, veal, lamb, pork, liver or kidney. Alternative combinations include:
   • Rice with beans, cheese, sesame, milk
   • Cornmeal with beans, cheese, tofu, milk.
   • Beans with rice, bulgur, cornmeal, wheat noodles sesame seeds, milk.
   • Peanuts with: sunflower seeds, milk.
   • Whole wheat bread or noodles with: beans, cheese, peanut butter, milk, tofu.
   For each serving of meat, you can substitute these quantities of cheese:

   Brick	4 oz.		Longhorn	3 oz.
   Camembert	6 oz.		Muenster	4 oz.
   Cheddar	3 oz.		Monterey Jack	4 oz.
   Cottage	6 oz.		Swiss	3 oz.

4. One or two servings of fresh, green, leafy vegetables: mustard, beet, collard, dandelion or turnip greens, spinach, lettuce, cabbage, broccoli, kale, Swiss chard.
5. Five servings of whole grain breads, rolls, cereals or pancakes: wheatena, 100% bran flakes, granola, shredded wheat, wheat germ, oatmeal, buckwheat or whole wheat pancakes, corn bread, corn tortillas, corn or bran or whole wheat muffins, waffles, brown rice.
6. Two choices from: a whole potato (any style), large green pepper, grapefruit, lemon, lime, papaya, tomato (one piece of fruit, or one large glass of juice).
7. Three pats of butter.

Also include in your diet, in addition to the above (i.e., don’t count one food in two categories):

1. A yellow- or orange-colored vegetable or fruit five times a week.
2. Liver once a week, if you like it.
3. Table salt: SALT YOUR FOOD TO TASTE
4. Water: Drink to thirst.

It is not healthy for you and your unborn baby to go even 24 hours without good food!

This diet came across the MOMYS board when I was early in my pregnancy with Joshua.  I have loosely followed this with each pregnancy since then.  I find the recommendations very freeing!  I don't think I ever ate the diet perfectly as it seemed like a lot of food but I used it as a guideline for making choices of what to eat.  I do try to eat milk, cheese, and at least one egg on most days when I am pregnant.  The protein really helped Mommy not feel sick.

Love Always,

Mommy

Lacto-Fermented Dill Pickles

Sheri Graham

3-5 pickling cucumbers (the ones I got from the store were fairly large, and I only used 3 to fill up my quart jar)
1 tablespoon sea salt
4 tablespoons whey (here is a post that explains how to make whey)
1 clove garlic, chopped into a few pieces
1 tablespoon mustard seed
1 tablespoon dill seed
1 cup filtered water
1 quart canning jar

Wash and slice the cucumbers and place them in the quart jar.  Add the salt, whey, garlic, mustard seed, dill seed, and water to the quart jar.  Put a lid on it and shake it up to mix the contents well.  I had to add a bit more water to make sure the cucumber slices were covered with water.  You do want to leave about an inch head space in the jar though.

Tighten the lid on the quart jar and let sit on your kitchen counter for 2 days.

After 2 days, move to your refrigerator for long term storage.

Oh!  We made these and they are so delicious!  Amazing!  Not hard at all to make and so very good for you.  I think I need to make some more!

Love Always,

Mommy

Cheesy Potato Soup

MOMYS and Mommy Modified

4 C cubed potatoes
4-5 C chicken broth
1 C carrots, sliced
1/2 C onion, diced
1 tsp salt
1/3 C butter
1/2 C flour
1/2 tsp salt
2 C milk or raw cream
1 C cheddar cheese, shredded
1 C ham, cooked and diced

Combine potatoes, chicken broth, carrots, onion and salt in a large pan and bring to boil.  Reduce heat and simmer until veggies are tender. Do not drain.  Mash the potatoes and carrots.

In a separate pot, melt the butter.  Whisk in flour and salt.  Gradually stir in milk.  Cook until thickened.  Add cheese and ham.  Pour into the potato mixture and stir well.  Simmer until ready to serve.

Soup in cooler weather is such a wonderful item!  We have made this with half potatoes and half sweet potatoes before and it was really yummy.  Mommy loves potato soup with fresh from the oven homemade bread.  Yum!
Love Always,
Mommy

Creamy Tomato Soup

MOMYS recipe with Mommy Modifications

2 TB butter

1 onion, chopped

2 cloves garlic

1 can (28 oz) tomatoes or 2 lbs fresh, peeled tomatoes

1 1/2 C chicken broth

1 1/2 tsp salt

2 TB sugar

1/2 C whole milk or heavy cream

Melt butter in a pot over medium heat.  Cook onions and garlic until browned.  Add tomatoes, chicken broth, salt, sugar and simmer at least 10 minutes or until tomatoes are soft and beginning to fall apart.  Puree soup and add milk or heavy cream.

Mommy loves tomato soup and grilled cheese sandwiches on a cold day.  I also enjoy being able to whip this up with the ingredients I usually have on hand.  

Love Always,

Mommy

Ranch Potato Wedges

Heavenly Homemakers

4 medium sized potatoes
1 Tablespoon mayonnaise
3 Tablespoons Ranch Dressing Mix

Scrub potatoes and slice into eight wedges each.  Stir together mayonnaise and ranch dip mix in a large bowl.  Toss potato wedges in mixture until coated.  Lay wedges singularly on a cookie sheet.  Bake at 400 degrees for 35-40 minutes.

Very simple but yummy side dish.  I think I am getting hungry!

Love Always,

Mommy

Chili

All Recipes online

1 lb ground beef
1 TB dried, minced onion, rejuvinated
1/4 tsp garlic salt
1 (15 oz) can tomato sauce
1/2 C Pace Picante Sauce
1/2 envelop Williams chili seasoning
1 3/4 C cooked pinto beans

Brown meat and onion in a large sauce pan.  Add remaining ingredients and mix well.  Bring to a boil then reduce heat to low and simmer for at least an hour.

Mommy wanted a good chili recipe so I went searching online and found this one.  It is good!  The recipe was originally doubled but we found that it make a HUGE pot of chili so we halved the recipe.  It's not often that we half a recipe these days.  :)

Love Always,
Mommy

Pinto Beans and Rice aka Pot Licker

Mommy modified from Hillbilly Housewife

3 C dried pinto beans, sorted and washed

2 quarts water

2 tsp salt

6 slices bacon, cut into small pieces (optional but yummy)

Overnight Method

This is the best method.  Soak beans overnight.  Bring to a boil, add bacon, cover and simmer for 30 minutes.  Add the salt and cook for 15 minutes longer or until beans are soft.  Serve with rice and cornbread.

You can also soak the beans overnight, bring them to a boil, add bacon and cook for 30 minutes then transfer them to a crock pot on low for a couple hours.  Serve with cornbread.  This is a good way to bring these to church.

Last Minute Planning Method

Bring 2 quarts of water to a boil.  Add the beans, turn off the heat and cover for 1 hour.  Bring back to a boil and simmer for 30 minutes.  Add salt and bacon and cook for 45 minutes or until beans are soft.  Serve with rice and cornbread.

Pot Licker is a family favorite and so cheap to make!  Serve it with rice and you have a complete protein that fills up tummies.  Hillbilly Housewife says that she would serve cornbread mushed up with pot licker juice to her babies when they got to be a year old.  Yum!  This is a very good and frugal meal.  Mommy is so glad that her children like this so much.

Love Always,

Mommy

Chicken Schnitzel

Online in some unrecorded place

2 large eggs
1 tsp dried parsley
1 tsp coarse salt
1/4 tsp ground pepper
1/2 C bread crumbs
1/4 C parmesan cheese
4 chicken cutlets, pounded to an even 1/4" thickness
olive oil
3 TB butter
4 cloves garlic, minced
3/4 C dry white wine
1 1/2 C chicken broth
1 TB lemon juice

Beat eggs in a shallow bowl with parsley, salt, and pepper.  In a separate bowl, combine bread crumbs and parmesan cheese.  Dip each cutlet into the egg mixture, coating completely, then dredge in breadcrumb mixture, patting it on to help it stick.

Heat olive oil in a large skillet over medium high heat.  Cook the coated cutlets in oil until golden brown and cooked through, about 3 minutes per side.  Transfer cooked chicken to an oven proof pan and keep in a warm oven while cooking remaining cutlets and making the sauce.

Heat the butter until melted.  Cook the garlic until brown.  Add the wine.  Stir in chicken broth and lemon juice.  Simmer 2 minutes.  Pour broth mixture over cutlets and serve.  Garnish with parsley and lemon slices.

Early in our marriage Daddy & Mommy lived in Germany and we ate a lot of chicken schnitzel- some of it was outstanding and some wasn't so good.  When we returned to the United States we really missed our schnitzel.  Mommy found this recipe online and it was a HUGE hit!  Daddy especially likes this!  It was just what Daddy & Mommy were missing.  I haven't made this in a very long time and I think we are overdue for some schnitzel.  I see a trip to the store for some chicken in the very near future!  

Love Always,
Mommy

Garlic Lime Chicken

Origin unknown

1 tsp salt
1 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp thyme
6 boneless, skinless chicken breasts
2 TB butter
2 TB olive oil
1 C chicken broth
1/2 C lime juice

In a bowl, mix the dry ingredients.  Evenly sprinkle both sides of the chicken with mixture.

In a large skillet, heat butter and olive oil together over medium high heat.  Sauté chicken until golden brown, about 5 minutes each side or until cooked through.  Remove chicken and add lime juice and chicken broth to the pan.  Whisk up the browned bits off the bottom of the pan.  Keep cooking until sauce has reduced slightly.  Add chicken back to the pan to thoroughly coat.

When we lived in Utah Mommy used to make this on a regular basis.  I made a large master batch of the spices and stored it in a spice jar so I could make this quickly by just sprinkling the spices on the chicken instead of putting them in a bowl and dredging the chicken through it.  This is a great recipe for when company comes over.

Love Always,
Mommy

Aunt Kimby's Roast

Aunt Kimby Johnson

1 roast
1/2 C flour
1/2 C butter
1 package Lipton Onion Soup Mix

Fry butter and flour in a small frying pan until mixture is a light coffee color.  Place roast in the crock pot and add cooked flour and soup mix.  DO NOT ADD WATER.  Cook on high for 4 hours or low for 6 hours.

We love it when Aunt Kimby makes this!  She is the queen of the yummy roasts!  Aunt Kimby frequently makes this at Christmas time along with Uncle David's smoked beef.  Wow!  That is some good eating!

Love Always,
Mommy

Mrs. Thrash's Meatloaf

Mrs. Michelle Thrash

1 1/2 lb ground beef
1 C milk
1/4 tsp ground sage
1/2 tsp salt
1/2 tsp dry mustard
1/4 tsp pepper
1/8 tsp garlic powder
3/4 C quick oats

Preheat oven to 350 degrees.  Mix all the ingredients together.  Place into a 9x5 greased loaf pan.  Bake in the oven for 1- 1 1/4 hours.

We had this at the Wilkes Team home and it is so yummy!  The Wilkes eat this with barbecue sauce and rice.  They also said that when Hannah Wilkes was little she really like to squish all the ingredients together in the bowl.  What a great job for little hands!  

Mommy has made this recipe in bulk and then frozen the meatloaves.  Line the bread pans with parchment paper before adding the meatloaf and then freeze.  When solid, remove the meatloaf from the pans and place in freezer bags.  On cooking day, remove from freezer and place into greased bread pans in the morning.  Allow to thaw then cook as directed.  This is a great way to prep for dinner ahead of time.

Love Always,
Mommy

Vegetable Seasoning Mix

Quick Cooking July/August 2000

2 TB garlic salt
2 TB garlic powder
2 TB dried, minced onion
2 TB onion powder
2 TB salt

Combine all the ingredients and store in a glass jar with a lid in a cool, dry place for up to 1 year.

To use:
Cook 2 cups of veggies, drain well.  Add 1 tablespoon of butter and 1/2-1 teaspoon seasoning mix; toss until butter is melted and seasoning is mixed into veggies.

This makes the best green beans!  Daddy loves this on his green beans and I know all you children do too.  It's an easy way to make our veggies a little more special.

Love Always,
Mommy

Yummy Cheesy Noodles

Hannah Original

2 C broken spaghetti noodles
2 TB butter
2 C water
A whole heap of love
1 handful mozzarella cheese
2 handfuls cheddar cheese

Brown the spaghetti in a frying pan with the butter.  Add water.  Boil uncovered for 7-8 minutes.  Drain.  Add love.  Sprinkle on cheese.  Serve.

Boo Boo, this is a recipe you created.  I have copied it exactly as you have it on your recipe card.  I think you invented this last year when you were about 11 years old.  You and the boys LOVE to have this for lunch and Mommy has to admit; it's very tasty!  It must be all the love you put in it!  Gran Gran was right!

I like this recipe so much more than the Carrot Top Soup you created for Daddy & Mommy when you were about 6 years old.  Remember that one?  It was... interesting.  ;)  After tasting it I think you said, "That didn't exactly turn out like I wanted it too."  :)  I can't remember the ingredients except for the carrot top greens from the carrots in our garden and maybe some chopped carrots and water?  I think your Yummy Cheesy Noodles are much better.  

You are going to be such a blessing to your husband and family- just like you are now.  I love you very much Sweetie!

Love Always,
Mommy

Hamburger Helper

From The Family Homestead and Mommy versions

Master Mix

2 C of powdered milk

1 C corn starch

¼ C chicken bouillon powder

2 TB dried onion

1 tsp basil

1 tsp thyme

1 tsp pepper

2 TB dried parsley

1 TB garlic powder

2 TB salt

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

Lasagna

Brown one pound of hamburger and add:

½ C mix

1 chopped onion

2 C water

2 (15 oz) cans tomato sauce

½ C parmesan cheese

3 C whole wheat pasta of your choice

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.

Chili Mac

Brown one pound of hamburger and add:

1 C of water

1 ½ C of uncooked elbow noodles

2 cans (15 oz) chopped tomatoes

1 TB chili powder

½ C 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 C water

½ C helper

2 C 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 and add:

1¾ C water

6 peeled potatoes, sliced thin

1 cup frozen peas

½ cup (slightly heaping) mix

Bring mixture to a boil and stir, reduce heat and simmer for 15 minutes or until potatoes are tender. 

Cheeseburger Mac

Brown 1 lb. of hamburger and add:

1/2 C master mix

2 C macaroni

1 tsp dry mustard

1 tsp paprika

1/4 tsp pepper

4 C water

Bring mixture to a boil and stir, reduce heat and simmer for 20 minutes or until noodles are tender. Sprinkle with 1 C cheddar cheese and cook until cheese melts.

Beefy Noodle

Brown 1 lb. of hamburger and add:

1/2 C master mix

3 C noodles

4 tsp chicken bouillon

4 C water

1/4 C ketchup

Bring mixture to a boil and stir, reduce heat and simmer for 20 minutes or until noodles are tender.

Beef Taco

Brown 1 lb. of hamburger and add:

1/2 C master mix

2 C macaroni

1/4 C taco seasoning

4 C water

Bring mixture to a boil and stir, reduce heat and simmer for 20 minutes or until noodles are tender. Sprinkle with 1 C cheddar cheese and cook until cheese melts.

Team Southerland has only made the Lasagna Hamburger Helper.  We like it so much that it's been awhile since we have eaten the other versions.  :)  The Cheeseburger Mac, Beefy Noodle, and Beef Taco are all Mommy modified recipes.  We used to make a different version of those recipes but lately we have been stuck on the lasagna one.  So yum!  An easy way to prep ahead for dinner is to place all the dry ingredients of one of these recipes into a ziplock bag or glass jar.  Label with recipe name and cooking instructions.  If you have fried up some beef in advance, this makes for a very fast and easy dinner. I have found that the recipes need a little more water or liquid and a bit longer cooking time.

Love Always, 

Mommy