Rice, Cream, and fruit salad

2-3 cups rice (cooked/cooled)

2 (8 oz.) Cool whip containers

1 (12 oz.) can Pineapple tidbits (or any other fruit)
1 (11 oz.) can Mandarin oranges

1/2 cup Coconut (or as much as desired)

Combine above ingredients. Make sure rice is soft. Let cool in refrigerator before serving.

~K.J.V.

Best Blueberry Muffins

Prep Time: 15 Min; Cook Time: 25 Min; Ready In: 45 Min; Servings: 8

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Cowboy Cookies

Ingredients:

• 1 1/2 cups butter
• 1 cup white sugar
• 1 cup brown sugar
• 1/2 cup peanut butter
• 2 eggs
• 2 teaspoons vanilla
• 2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 cup oats
• 1 cup flaked coconut (optional)
• 1/2 cups walnuts (optional)
• 2 cups semisweet chocolate chips

Instructions:

Preheat oven to 350 degrees. Grease baking sheets.

In a large bowl cream together the butter and sugars until smooth. Beat in eggs one at a time, then stir in the peanut butter and vanilla. Combine the flour, cocoa, baking powder, baking soda and cream of tartar; stir into the sugar mixture. Mix in the oats, walnuts (if desired), and chocolate chips. Drop round spoonfuls onto the prepared cookie sheets.

Bake for 8-10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Recipe from: Tried and True Recipes

Classic Butter Cookies

May need to be doubled for large gatherings.
Yields: 2 1/2 dozen.

Ingredients:

• 2 1/2 cups all purpose flour
• 1 cup butter
• 1/2 cup white sugar
• 1 egg
• 1/2 teaspoons vanilla extract

Directions:

1. Cream the butter until light. Gradually add the sugar and beat until light and fluffy. Beat in the egg and almond extract.
2. Gradually blend in the flour. Cover and let chill for at least an hour.
3. Preheat oven to 350 degrees F (175 degrees C.)
4. Roll dough out on a lightly floured surface to 1/8 inch thickness. Cut in desired shapes, using lightly floured cookie cutter. Place cookies on ungreased cookie sheets.
5. Bake at 350 degrees for 8 to 12 minutes or until golden. Remove to wire racks to cool completely. Decorate as desired.

Frosting:

Ingredients:

• 1 3/4 cups powdered sugar
• 1/2 cup cream cheese
• 1/2 tsp. vanilla
• 1/4 cup butter

Beat until soft and creamy. Apply to cooled cookies, with sprinkles.

Pumpkin Bread...

...From the "Homestead Blessings Cookbook". I highly recommend getting this recipe book for yourself! It has lots of wholesome, wonderful recipes and tips for you and your family!

Pumpkin Bread

Ingredients:

• 3 1/2 cups sifted flour
• 1 1/2 tsp. salt
• 2 tsp. baking soda
• 2 tsp. cinnamon
• 1 tsp. nutmeg
• 3 cups raw sugar (or if you prefer, I used regular)
• 1/2 cup coconut oil (I used olive oil)
• 4 eggs
• 2/3 cup water
• 2 cups cooked pumpkin
• 1 1/2 cups pecans

Instructions:

Mix all wet ingredients together; sift in dry ingredients and blend until smooth. Fold in nuts. Bake 1 hour at 350 degrees. Makes 2-4 loaf pans or 2 Bundt pans. Fill pans half full, because it will rise 1/3 to 1/2 again. This freezes well.

Note: "What a blessing! When changing a recipe from white flour to whole grain flour, double spices, or sometimes triple them. Whole grain baked items tend to be more bland and spices are rich in trace elements, so use them generously." From: Homestead Blessings Cookbook

Creamy Butter Mints

I just recently got this recipe from a lady who goes to our church. I am planning on making them today with our "Irish" meal. They have become one of my favorite goodies! ~KJV~

Creamy Butter Mints

1 lb pkg. powdered sugar

½ c. butter, softened

2 T. whipping cream

¼ t. peppermint extract

Place powdered sugar and butter in a medium bowl.  Mix on medium speed 2-3 minutes.  Add cream and peppermint, beat 3-4 minutes until well blended (may take much shorter time).  Shape into ½” balls, lightly press balls with thumb to form wafers.  Place on wire racks and allow to dry overnight, uncovered.  Store in an airtight container.  Makes 5 dozen.

(I made the balls half that size and yielded 10 dozen.)

Butter Almond Cake

2/3 C. butter-melted

1 C. Sugar

2 C. Flour

2 eggs, mixed with a fork (reserve a small amount)

2 tsp. Almond Extract

1/2 C Brown Sugar

2 tsp. Baking Powder

Combine butter, sugar, eggs (reserve a small amount), almond extract, flour, brown sugar and baking powder; stir well. Pour batter into 2 greased and floured 8 inch round cake pans. Flatten with a fork and brush tops with remaining eggs. Bake at 350 degrees for 20 minutes, Cool. Remove from pans. Cut into wedges.

Serves: 16

ENJOY!

KJV

Great Escape Bars

 ~Great Escape Bars~

 

1/2 cup butter
3/4 cup brown sugar
1/3 cup honey
1 egg
1 1/2 cups peanut butter
1 teaspoon vanilla
3 1/2 cups oats
1 cup chocolate chips (optional) **

Preheat oven to 350 degrees. Grease 9x13 pan. Cream butter, sugar, and honey until light and fluffy. Blend in egg, peanut butter, and vanilla. Mix in oats and chocolate chips. Press into pan. Bake 20-22 minutes or until light golden brown (do not over bake!) Cool completely before removing from pan. Enjoy!

**Another Idea:
Instead of adding chocolate chips, which are expensive, you can make chocolate frosting, and frost the whole pan after completely cool. Let sit until fronting has hardened. Cut and remove from pan.

Banana Bread

Everyone's favorite bread is banana bread! I used this recipe the other day because we had some overly ripe bananas that needed to be used soon. I had to make something for a gathering, so since the resources were available I was asked to make banana bread. And this is the recipe that I found, which turned out to be so delicious!

Banana Bread Recipe

Ingredients:

• 3 or 4 ripe bananas, smashed
• 1/3 cup melted butter
• 1 cup sugar (can easily reduce to 3/4 cup)
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups of all-purpose flour

Method:

No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

Enjoy!

K.J.V.

Gluten free Granola Squares

1 C almond butter
1 C honey
3 C oatmeal
1/4 C whole flax seeds
1 C dried fruit, chopped (I use dates and raisins.)

Melt almond butter and honey in a saucepan. Stir in remaining indredients then press into pan.  Cool in the fridge and cut into squares.  Keep refrigerated.

Yum, yum, yum!

~VLS

Chocolate Chip Ice Cream Pie

This pie is delicious, and great for birthdays!

1/2 cup chocolate syrup
1/3 cup semisweet chocolate chips
2 cups crisp rice cereal
1/4 cup sour cream
1 quart chocolate chip ice cream, softened
~
1.  Coat the bottom and sides of an 8 inch pie plate lightly with butter.
2.  Combine chocolate syrup and chocolate chips in a small bowl.  Microwave on high until hot, about 45 seconds.  Stir until smooth.  Reserve 1/4 cup of chocolate mixture.
3.  Combine remaining chocolate mixture and cereal in a medium bowl and mix to coat cereal.  Press mixture over bottom and up sides of prepared pie plate.  Freeze for 15 minutes.
4.  Combine reserved chocolate mixture and the sour cream in a small bowl and mix well.  Spread half the ice cream in the prepared pie plate. Drizzle with half the sour cream mixture.  Top with remaining ice cream and sour cream mixture.  Freeze pie, covered, until firm, about 1 hour.

~VLS

U-Pick Pudding Cookies

Named u-pick because you can do any combo. of pudding, chips, and nut flavors, all with this one recipe! The possibilities are endless!

2 1/4 cup flour

1 tsp. baking soda

1 cup butter or margarine

1/4 cup white sugar

3/4 cup brown sugar, packed

1 (4oz.) pkg. instant pudding, u-pick

1 tsp. vanilla

2 eggs

1 pkg. chips, u-pick (chocolate or otherwise)

1 cup nuts, u-pick

Combine butter, sugars, pudding, and vanilla in large bowl. Then beat in eggs. Add flour and soda until blended. Then stir in chips and nuts. Drop on cookie sheet. Bake 375 for 10 mins. until just golden, don't over bake (cookies continue to cook after out of oven)

Make that one Large pudding box, or two small ones!

K.J.V.

I have never tried making these yet...but I know they are fabulous, and I wanted to share them with you!

Russian Teacakes

Makes about 4 dozen cookies.

1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped walnuts

Heat oven to 400 degrees. Mix thoroughly butter, sugar, and vanilla. Work in flour, salt, and nuts until dough holds together. Shape dough into 1-inch balls. Place on ungreased baking sheet.

Bake 10 to 12 minutes or until set but not brown. While warm, roll in powdered sugar. Cool. Roll in sugar again.

Enjoy warm cookies!

~V.L.S.

Mommarie's/Grandmarie's Edible Play-Dough

This Edible Play-Dough is super healthy for you!...You may play with your food before you eat it! :-)

1 C Peanut Butter

1/2 C Powdered Milk

1/4 C Wheat Germ or Bran Flakes

1/4 C Honey

Stir together. If sticky add more Powdered milk. Decorate with Raisins or Craisins.

Servings: 4

Enjoy!

K.J.V.

After-School Carrot Cookies

1/2 cup boiling water

1/2 cup raisins

1 cup dark brown sugar, packed

1/2 cup shortening

1 egg, unbeaten

1 teaspoon lemon extract

1/2 cup finely shredded raw carrot

1 1/2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

Pour boiling water over raisins; soak 5 minutes; drain. Combine sugar, shortening, egg and lemon extract in mixing bowl; beat well. Stir in carrot and drained raisins. Mix together flour, baking powder and salt; add to first mixture and blend well. Drop by teaspoonfuls on greased baking sheet. Bake in 400 degree oven for 10 to 12 minutes. Makes 3 dozen cookies.

V.L.S.

Missouri Cookies

2 cups sugar

3 T. cocoa

1 cube butter

1/2 cup milk

1/4 tsp. salt

Mix ingredients and bring to a boil for 1 minute. Stir in 3 cups of oats, 1/2 cup peanut butter, and 1 tsp.vanilla. Stir until quite thick, then drop by tablespoons onto waxed paper to cool.

V.L.S.

Snickerdoodles

About 6 dozen cookies.

1/2 cup butter, softened

1/2 cup shortening

1 1/2 cups sugar

2 eggs

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon soda

1/4 teaspoon salt

2 tablespoons sugar

2 teaspoons cinnamon

Heat oven to 400 degrees. Mix thoroughly butter, shortening, 1 1/2 cups sugar and the eggs. Blend in flour, cream of tartar, soda, and salt. Shape dough by rounded teaspoonfuls into balls.

Mix 2 tablespoons sugar and the cinnamon; roll balls in mixture. Place 2 inches apart on ungreased baking sheet. Bake 8 to 10 minutes or until set. Immediately remove from baking sheet.

V.L.S.

Carob Mountain Balls

Mix in bowl:

3 C Oats

6T Carob Powder

1/2 C Peanut or Almond Butter

1 t Vanilla

1/2 C Coconut

Mix and boil for one minute:

1/2 C Honey or juice sweetener

1/4 C Butter or Oil (we use oil)

Mix above together, roll into balls and place on cookie sheet. Let harden in fridge. (messy to handle). :-)

K.J.V.

Chocolate Krinkles-the Original Maiden Cookies :-)

Our family got this recipe from some friends!

These are very yummy!

This is a half batch.

1 C Margarine (or Butter)

2 C Sugar

1/2 C Cocoa

2 Eggs

3/4 T Vanilla

3 C Flour (approx.-it may need less)

1 C Powdered Sugar (add this to the batter. More will be needed to roll them in)

1 t Baking Soda

1 t Baking Powder

1/2 t Salt

Roll balls in powdered sugar. Bake at 350 degrees for about 12 minutes. Will need to cool before removing from sheet, as they will be soft.

Enjoy!!!

K.J.V.

Chocolate Chip Cookies!

This recipe is for 3 1/2 or 4 Dozen cookies

1 1/2 cups granulated sugar.

1 1/2 C packed brown sugar.

2 C butter.

3 eggs.

3 teaspoons vanilla extract.

1 1/2 teaspoons baking soda.
1 1/2 teaspoons salt.
4 1/2 C all purpose or whole wheat flour.
18 oz choc chips.

Always add flour after salt and baking soda. Never use Shortening or margarine. Don't add too much flour, as that will make your cookies puffy, and not yummy and flat. Your dough should be a little bit sticky.

Heat oven to 375. Mix sugars, margarine, shortening, eggs and vanilla, then stir in remaining ingredients. Roll them into any size of cookie you want, about two inches apart from each other (depending on the size of the cookie), on an ungreased pan. Bake until light brown color, 8 to 10 minutes for smaller cookies and 12 to 14 for bigger cookies. Cool for three minutes. Enjoy!

K.J.V.