Oatmeal Candy Cane Cookies

1 cup butter
1 cup brown sugar
1 egg
2 teaspoons vanilla
2 cup flour
1 teaspoon soda
1/2 teaspoon salt
2 cup oats
1/2 cup crushed candy canes


Cream butter, sugar, egg, and vanilla, then add dry ingredients. Drop into 1-inch balls on cookie sheet. Bake 10-12 minutes at 350. 

Cool and glaze with:
1 1/2 cup powdered sugar
2-3 tablespoon milk
3 tablespoon finely crushed candy canes


(Via: http://littlepinkhouse.net/2010/12/oatmeal-candy-cane-cookies/)

Mix-and-Match Soup

Broth (choose one):
Tomato: One 12-ounce can of tomato paste plus two 16-ounce cans of tomatoes with juice (chopped)

plus water to equal 10 cups total
Chicken/Turkey: 10 cups broth or 4 bouillon cubes dissolved in 10 cups of water
Beef: 10 cups broth or 4 bouillon cubes dissolved in 10 cups of water


Protein (choose one — 1 pound or 2 cups, cooked):

Ground beef, browned
Leftover meatballs or meatloaf, chopped
Cooked chicken or turkey (cut up)
Ham (cut up)
Lentils
Tofu

Frankfurters, sliced (or any sausage or Kielbasa)

Pepperoni, sliced

Beans, cooked or canned (pintos, kidney, Great Northern, etc.)


Grain (choose 1 or 2 for a total of 2 cups):
Rice, cooked (any variety)
Barley, cooked
Pasta, raw
Corn
Dumplings (add near end of cooking time)


Vegetables (raw, cooked or canned, choose 2 or more for a total of 1 to 2 cups):
Cabbage
Carrots
Celery
Onion
Potatoes
Tomatoes
Green beans
Turnips
Parsnips
Broccoli
Peas or pea pods
Cauliflower
Bell pepper
Zucchini (add raw)


Seasonings (choose 2 to 4 spices, 1 to 2 teaspoons each):
Basil
Cayenne (dash)
Chives
Cumin
Garlic
Marjoram
Onion powder
Thyme
Rosemary
Parsley
Oregano


To Prepare Soup:
Bring the broth to a boil in a large stockpot or Dutch oven. Add all of the ingredients and salt and pepper to taste. Reduce heat and simmer one hour.


Slow Cooker Prep:
Pour the boiling stock and other ingredients into a slow cooker and simmer for 8 to 12 hours or overnight on LOW setting.


(Via: http://dsimple.wordpress.com/2010/12/10/mix-and-match-soup-recipe/)

Chicken and Pasta

4 (6 ounce) skinless, boneless chicken breast halves - cut into 1 inch strips
1 (14.5 ounce) can chicken broth
1 (10 ounce) package frozen spinach, thawed and drained
1 (8 ounce) package cold cream cheese, cubed
10 cherry tomatoes, halved
1 (16 ounce) package dry penne pasta


Bring large pot of water to a boil, and stir in penne pasta. Meanwhile, in a large skillet over medium heat, cook chicken cubes in broth; simmering until done, about 10 minutes. Stir in cubed cream cheese and spinach. Return to simmer, and cook about 5 minutes, stirring occasionally. Stir in cherry tomatoes, and cook about 3 minutes more. In a large bowl, mix together cooked, drained pasta and sauce. Let stand a few minutes before serving.

(Via: http://allrecipes.com/Recipe/Lauras-Unbelievable-Chicken-and-Pasta/Detail.aspx)

S'mores Stuffed Brownies

1 box of your favorite brownie mix

4 1/2 full graham crackers
3 1/2 full size Hershey’s Bars
16 large marshmallows

Preheat oven to 350 degrees F. Prepare brownie mix according to package directions. Line foil into an 8×8 inch baking pan and spray generously with cooking spray. Pour half the brownie batter into lined pan. Layer graham crackers over brownies following Hershey Bars and marshmallows. Pour remaining brownie batter over marshmallows. Bake for 40-45 minutes or until toothpick comes mostly clean from center. Remove from oven and let cool completely. Carefully remove foil and brownies from pan. Peel any foil from away from edges and cut into squares. Makes 12 brownies.

[http://picky-palate.com/2010/05/31/smores-stuffed-brownies/]

Apple Butter

6 quarts apple sauce
4 cups brown sugar
2 tablespoon cinnamon
1 tablespoon canned minced ginger or 1 teaspoon powdered ginger
1 teaspoon allspice
1 teaspoon cloves


Combine and cook on low until it thickens to a spreadable butter — or until a spoonful of hot apple butter is poured onto a cold plate and no liquid forms around the edge. Can, freeze, or enjoy warm out of the pot on fresh made bread!


(Via: http://littlepinkhouse.net/2010/12/apple-sauce-and-butter/)

A Redhead’s Oriental Chicken Soup

2 chicken breasts, cooked and diced
1 cup brown rice chicken broth (or water & bouillon) as needed
sweet and yellow onions, chopped
jalapeno pepper, chopped
1 head of garlic, minced
ginger (dried powder, canned or minced)
1 tablespoon soy sauce
white pepper
fresh ground black pepper

Combine all ingredients and boil until rice is soft. If one should accidentally make it a bit too spicy, add a bit of honey to each serving—not only will it cool down the broth, it will soothe the throat as well.

(Via: http://littlepinkhouse.net/2010/10/recipe-for-a-change-in-schedule/)

Creamy Butternut Squash Soup

1 squash (or butternut, acorn), peeled, seeded and cubed
1 onion, chopped
2 garlic cloves, crushed
2 cups of chicken stock
1/2 of cream/half and half
1 teaspoon curry powder
Brown sugar, some amount thereof
Salt & pepper
Cinnamon

Saute the onion and garlic long enough to get soft and translucent, but not to the point of browning. Put your squash pieces in a pan, add the onion and garlic (or take out the garlic now that the onion has soaked up the flavor), pour in your 2 cups of stock/broth and bring it to a boil.

Cook until the squash is mushy, then mash it up with a spoon.

Add the cream, curry powder, and brown sugar. Stir, then season with salt and pepper and just a dash of cinnamon.

Toss a few bleu cheese crumbles and red pepper flakes on top.

(Via: http://www.sundrymourning.com/2010/10/09/halloween-things-to-do-this-weekend/)