Apple Cranberry Bread

I think this is a GREAT bread recipe....and healthy, too! I always stock up on cranberries this time of year and freeze them, for recipes like this one! The apples keep it moist, nuts add texture, and the cranberries give it the perfect punch!
~Kari

2 eggs
3/4 c. sugar
2 T. oil
1 1/2 c. flour
1 1/2. tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
2 c. chopped, peeled tart apples
1 c. fresh or frozen cranberries
1/2 c. chopped walnuts or pecans

In a mixing bowl, beat eggs, sugar, oil. Combine flour, baking powder, cinnamon, soda, and salt; add egg to mixture just until combined. (thick batter). Stir in apples, cranberries, walnuts. Transfer to a 8x4x2 in. loaf pan, greased. Bake at 350 for 60-65 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool. YIELD: 1 loaf

Breakfast Casserole

My mom has fixed this easy and delicious egg casserole for Christmas morning breakfast ever since I an remember! You make it the night before and then you can just pop it in the oven on Christmas morning, whenever you are ready.
~ Kari

2 cups milk
6 eggs
1/2 - 1 cup cheddar, shredded cheese
1 lb. sausage
6-8 bread slices (white bread)
Parmesan cheese

1. Brown sausage; drain well.
2. Combine sausage and cheese in bowl
3. Beat eggs and milk together in a bowl
4. Grease 9x 13 baking dish and line bottom of dish with bread cubes
5. Pour sausage and cheese over bread
6. Add milk and eggs
7. Spinkle on Parmesan cheese
8. Refrigerate over night
9. Bake next day at 350 for 45-50 minutes

YIELD: Serves 8 people

Traditional Sugar Cookies

Twenty years ago, I purchased a set of Nativity scene cookie cutters. every Christmas since then, I have backed these cookies with my kids, using those cutters. We always take a batch to each of our neighbors' houses with a gospel tract and a bow on top.

~Marilyn

3/4 c. shortening (part butter or margarine) softened
1 c. sugar
2 eggs
1 tsp. salt
1 tsp. vanilla or 1/2 tsp. lemon extract
2 1/2 c. all -purpose flour
1 tsp. baking powder

Mix thoroughly shortening, eggs, and flavoring. Blend in flour, salt, and baking powder. Cover; Chill at least 1 hour. Heat oven to 400. Roll dough 1/8 inch thick on lightly floured cloth covered board. Cut into desired shapes. Place on ungreased baking sheet. Bake 6 to 8 minutes or until very lightly brown YIELD: about 4 dozen 3 inch cookies.

Butterhorns

These are a Christmas morning tradition in our family!
~Marilyn

2 pkg. yeast
1 tsp. sugar
6 eggs, well beaten
1 c. sugar
1 tsp. salt
1 c. melted lard or oil
2 c.lukewarm milk
9 c. flour (approx.)

Soak yeast and sugar in a little warm water. Combine all ingredients, using enough flour to form a soft dough. Let stand until doubled. Take part of dough and roll into round like a pie crust, only about 1/3 inch thick. Cut in pie-like wedges and brush with melted butter. roll each wedge, starting with large end and pinching the point underneath. Bake 18 minutes at 350. Glaze while Still hot

GLAZE:
2 c. powdered sugar
2 tsp. milk

Add milk or water, little by little, until the right consistency is reached.

Chocolate Chess Pie

"This is a very rich pie, so we generally only have it on very special occasions, like on Thanksgiving and Christmas"~ Marilyn

1 stick butter
1/4 c. milk
1 Tbs. flour or cornmeal
1 tsp. vanilla
2 sq. unsweetened chocolate
2 eggs, beaten
1 1/4 c. sugar

Melt butter and chocolate. Add sugar, then eggs,milk,flour, and vanilla. Mix well and pour into unbaked pie shell. Bake at 325 for 40 minutes.

Kari's Favorite Sweet Potato Casserole

I did not used to like sweet potatoes, but when I tried this recipe, it won me over! Sweet Potato Casserole is a staple at Thanksgiving in our family, and I like to use this recipe all throughout the fall and winter, too! ~ Kari

3/4 c. sugar
4 c. sweet potatoes, cooked and mashed
2 eggs, beaten
1/4 c. melted margarine
2/3 c. canned milk
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
2 tsp. vanilla

Topping:
3/4 c. brown sugar
1 c. chopped pecans
1/2 c. flour
1/3 c. melted margarine

Mix first 7 ingredients. Place in 9x13 casserole dish. In another bowl, combing the remaining ingredients and mix well. Sprinkle on top of potatoes. Bake at 350 for 45 minutes. Serves 6 to 8.

Ambrosia Salad

"This is our family's holiday fruit salad. It's a must for Thanksgiving and Christmas" ~ Marilyn

1 can crushed pineapple
1 can mandarin oranges
1 1/2 cups sour cream
2 cans fruit cocktail
1 cup coconut
1 (10oz.) pkg miniature marshmallows

Drain Fruit. Combine all ingredients and refrigerate until serving time.

Pumpkin Pancakes

My daughter and I love this alternative to normal pancakes. Pumpkin is also very good for you. The maple flavor of the syrup is a perfect partner to the pumpkin taste! This recipe certainly proclaims "Fall"! ~Kari Boyer

1 c. flour
3/ 4 c. milk
1/2 c. canned pumpkin
1 T. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
2 T. oil
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg

Combine all ingredients and mix 'em up!
Heat griddle or frying pan to meidum and grease with butter or cooking spray. Spoon 1/4 cup portions onto griddle or pan. Cook on one side until batter begins to 'bubble' slightly. When your spatula can slide easily under the pancake, it is time to flip. Don't wait too long!
Flip over and allow to cook for about a minute more, or until no longer gooey.

Top with syrup, the maple flavor is a perfect complement to the pumpkin!

Easy Crust Chicken Pie

I love this recipe! It's great to warm up your family as the weather turns chilly this fall and winter! ~Kari Boyer

Filling
4-6 breasts chicken breasts, baked and chopped ***
3 chicken bouillon cubes
1 onion, chopped
2-3 stalks celery
4-6 potatoes peeled and diced
3-4 carrots, peeled and sliced
1 (10oz.) pkg. frozen peas or 1 can
1 (10oz.) pkg. frozen corn
1 can cream of chicken soup (I like to use Campbell's Healthy Request- it is lower in fat and sodium)

Crust:
1 stick marg.
1 1/2 c. flour
1 tsp. salt
3 tsp. baking powder
1 1/2 c. buttermilk (or milk)

-Cook veggies until tender in boiling water plus 3 chicken bouillon cubes.Drain veggies, reserving 1 1/4 cup of the "broth". Place prepared chicken in bottom of 9 x 13 baking dish, greased with cooking spray. Sprinkle with pepper. Place the drained veggies on top- sprinkle with salt.
Mix 1 1/4 reserved "broth" with 1 can of cream of chicken soup. Pour over veggies. Pour crust batter over all. Place baking dish on cookie sheet, as it sometimes bubbles over slightly.
Bake at 400 until lightly browned and done in the center.

** *When baking the chicken breasts, cut into thirds, then add to greased baking dish. Sprinkle with garlic powder, onion powder, basil, salt, pepper to taste. Add 1 or 2 bay leaves for flavor. Add about 1/4 cup water. Bake at 400 for 30-40 minutes, or until done. Allow to cool and then shred or chop.

Kevin's Cake

This is my husband's favorite cake, and what he requests for every birthday. The recipe comes from his mom, who added the chocolate chips to her white cake recipe to create this favorite we enjoy today~ Kate Boyer Brown

2 1/4 c. flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. shortening
1 c. milk
2 eggs
1 1/2 tsp. vanilla
1-2. c. chocolate chips, according to your taste

Mix dry ingredients; add shortening and 2/3 cup milk and vanilla; beat 2 minutes. Add the remaining milk and eggs. Stir in chips. Pour into 2 round 9"x1-1/2" pans. Bake at 350 for 30 minutes or until toothpick tests done.

Icing:
5 Tbsp. flour
1 c. milk
1/2 c. butter
1/2 c. Crisco
1 c. sugar
1 tsp. vanilla

Cook flour and milk together in saucepan, stirring constantly till very thick. Let cool; then add butter, Crisco, sugar and vanilla; beat until fluffy.

Party Potatoes

They're rich and smooth and...who doesn't like mashed potatoes!

8-10 medium potatoes
1 8oz. pkg. cream cheese
1 small carton sour cream
1 T. butter
Paprika to taste
Salt and Pepper to taste
Parmesan cheese to taste

Boil peeled potatoes until tender. Beat cream cheese and sour cream together. Add hot potatoes (drained) and beat until smooth. Add butter, salt and pepper. Pour into a well-greased 2 quart casserole dish. Dot with butter and sprinkle paprika on top. Cover that with Parmesan cheese. Bake at 350 for 30 minutes. Serves 8-10

Raisin Zucchini Bread

2 medium zucchini
2 cups sugar
1 cup oil
3 eggs, beaten
1 T. vanilla
3 c. flour
1 T. cinnamon
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 cup raisins

Finely shred zucchini to measure 2 cups; set aside. Cream sugar and oil. Add eggs, zucchini, and vanilla; mix well.
Combine flour, cinnamon, salt, baking soda, and baking powder- mix well. Add raisins to dry ingredients. Combine with zucchini mixture. Mix well.
Pour into 2 greased 9x5 in. loaf pans. Bake @ 350 for 1 hour or until tests done. Let stand 10 minutes. Turn out onto wire rack to cool.

Icy Fruit Cups

We all love these refreshing fruit cups. I like to make a batch to keep in the freezer, so I can grab one as a quick and healthy snack or for breakfast. They are surprisingly filling! We have used them at parties, wedding receptions!

1 can frozen orange/pineapple juice concentrate
1 c. water
1/2 c. sugar
2 T. lemon juice
3 medium, firm bananas, sliced
1 16oz pkg. frozen strawberries (or use fresh and slice)
2 15 oz. can mandarin oranges, drained
1 large can (about 24oz) crushed pineapple

In large bowl, prepare juice according to package. Add water and sugar- stir until sugar is dissolved. Add other ingredients. Fill plastic cups 3/4 full. Cover and freeze. Take out of freezer about 15-20 minutes before serving, so they can become "slushy"
Makes approx. 12 9oz. cups.

Cheerios Treats

A fun snack to make with your kids!

3 Tbsp. butter or margarine
1 (10-oz. pkg.) miniature marshmallows
1/2 c. peanut butter
5 c. Cheerios
1 c. M&Ms

Grease 9x13" pan. Melt butter in 3-quart saucepan on low heat. Add marshmallows and peanut butter; stir until marshmallows are melted and mixture is smooth. Remove from heat. Combine Cheerios and M&Ms; immediately add to peanut butter mixture. Mix lightly until well coated. Press mixture into prepared pan. Cool. Cut into squares. YIELD: 24 bars.
~Kate Boyer Brown

Homemade Play-Dough!

2 tsp. Cream of Tarter
1 c. Water

1/2 tsp. Salt

Few drops of food coloring (optional)

3 Tbsp. Oil
1 cup flour

Mix and cook in a saucepan until mixture coagulates into a ball. Cool. Store in an airtight container.

One Hour Yeast Rolls

This is a yummy roll recipe that I love to use. And it's so quick- just one hour!

2/3 cup boiling water
3 Tbs. margarine
2 Tbs. sugar
1 tsp. salt
1 pkg. yeast (2 tsp)
1 egg
2 c. flour ( I like to use 1c. white and 1c. wheat)

Boil water and melt margarine in it. Add sugar and salt. When slightly cool, add yeast and beaten egg. Beat in flour. Let rise in warm place for 30 minutes. Roll dough out in a circle on floured board. Cut 12 pie shaped wedges and roll into crescents. Let rise another 30 minutes. Bake at 400 for 12 minutes.
NOTE: Instead of rolling out the dough and forming crescents, I just knead and flour it slightly, until it's not so sticky, and then I just pull off some dough and roll into a ball. Place the balls side by side in a round 9-in baking pan. Then follow the rest of the directions as normal!

Chocolate Pudding Dessert

This recipe is a favorite in the Boyer family. When people see it's for dessert, you can hear the cheers! It has such a great, smooth and cool texture- you're sure to love it!

Bottom Layer:
1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/2 c. melted margarine

Press into bottom of 9x13 pan. chill 15minutes.

Middle Layer:
8 oz softened cream cheese
1/4 cup sugar
2 Tbs. milk
1 Large tub Cool whip, divided

Whip until smooth. Fold in 1 1/2 c. cool whip; spread over graham layer

Top Layer:
2 small packages instant chocolate pudding
3 1/2 cups milk
1 1/2 cups Cool whip

Prepare pudding using 3 1/2 cups milk. Spread this over the cream cheese layer. Spread Cool whip over pudding. Chill several hours. Refrigerate leftovers.

Japanese Chicken Salad

Salad:
2 c. diced, cooked chicken (or you can use less, if you're a chronic penny-pincher, like me)
1 bag coleslaw mix (or use your own shredded cabbage)

2 oz. slivered almonds
1 pkg. ramen noodles, crumbled (I use chicken flavored)

Dressing:

1 pkg. seasoning (from ramen noodle package)
1/2 c. oil (I use canola)
1/2 tsp. pepper
1 Tbsp. sugar
1 tsp. salt
3 tsp. vinegar

Combine salad ingredients in bowl; marinate in combined dressing ingredients overnight. Delicious, easy, and refreshing on these hot summer days! (Even my 15-month-old loves this!)

Red, White and Blue Muffins

Begin Independence Day with these festive and good-for-you muffins!

2 cups flour
1 cup wheat flour
4 tsp. baking powder
1 tsp. salt
1 cup sugar
2 eggs
1 cup milk
1/2 cup oil
1 cup frozen blueberries
1 cup frozen raspberries

Stir flour, baking powder, salt and sugar. Beat eggs, milk, and oil together. Add to the dry ingredients. Stir only enough to blend ingredients together. Fold in berries. Spoon batter into muffin tins. Bake at 375 for 25 minutes.
Should make 12-18 muffins

Peanut Butter M&M Cookies (With a patriotic twist)

This is one of my very favorite cookie recipes. It could easily be adapted to a 4th of July recipe by using the red, white, blue m&ms that are in stores this time of year!

1/2 c. margarine
1/2 c. sugar
1/2 c. brown sugar
3/4 c. peanut butter
1 egg
1/2 tsp. vanilla
1 1/4 c. flour (or use 3/4 c. white flour & 1/2 c. wheat)
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
8 oz. chocolate chips or M&Ms

Cream together the margarine, sugar, brown sugar, and peanut butter. Add egg and vanilla Mix well. Stir in flour, baking soda, baking powder, and salt. Mix thoroughly. Gently stir in the chocolate chips/M&Ms. Spoon onto cookie sheets. Bake at 350 for 8-10minutes or until lightly brown. Allow to sit for 1 minute before removing from pan.

This recipe can be found in Homemade With Love-treasured family recipes of Marilyn Boyer

Cookout Potato Packets

So many people cook out on the 4th of July, so I thought I 'd share this yummy and different way to serve potatoes at a cookout.

For each "packet" you will need the following:

1 potato peeled and sliced into thin- medium long strips
Garlic Powder
Salt
Pepper
1 Tbs. margarine
2 Tbs. finely chopped onion
2 Tbs. finely chopped or shredded carrots

Place sliced potatoes onto a sheet of foil, sprayed with cooking spray. Sprinkle with garlic, salt and pepper to taste. Sprinkle with onion and carrots. Drop 1 Tbs. margarine onto the potatoes. Bring foil up on either side and fold down in the middle to seal shut. Seal the ends. Grill for approx. 30 minutes or until potatoes are tender.

"Shoney's" Hot Fudge Cake

1 (18.25-oz.) pkg. devil's food cake mix

3 eggs

1 1/3 c. water

1/3 c. vegetable oil

1 half-gallon box vanilla ice cream (must be in a box)

1 (16 oz.) jar chocolate fudge sauce

1 can whipped cream

12 maraschino cherries

1. Mix the batter for the cake as instructed on the box of the cake mix by combining cake mix, eggs, water and oil in a large mixing bowl.

2. Measure only 4 cups of the batter into a well-greased 13"x9" baking pan. Discard remaining batter, or make into cupcakes.

3. Bake cake according to box directions. Allow to cool completely.

4. When the cake has cooled, carefully remove from pan and place rightside up onto a sheet of waxed paper. With a long, serrated knife, slice horizontally through the middle of the cake, and carefully remove the top.

5. Pick up waxed paper with cake bottom still on it, and place back into the baking pan.

6. Take ice cream from freezer and, working quickly, tear the box open so that you can slice it like bread.

7. Make 6 3/4"-inch slices and arrange them on the cake bottom in the pan. Cover the entire surface of the cake with ice cream slices, cutting 2 of the slices in half to make it fit if necessary.

8. Carefully place the top half of the cake onto the ice cream layer. You now have ice cream sandwiched between the two halves of your cake. Cover the whole pan with plastic wrap and place in freezer until serving (will keep for weeks if tightly covered).

9. Slice cake into 12 servings. Leave at room temperature for 5 minutes to soften a bit.

10. Heat up the fudge sauce in microwave or in a jar immersed in saucepan of water over medium/low heat.

11. Pour fudge sauce over cake slices and to each add a mountain of whipped cream.

12. Top off each cake with a cherry stuck into the center of the whipped cream.

Serves 12.

Ice Cream Dessert

This is a yummy way to cool down in the summer! Bet you can't eat just one piece!

1 package Oreos
1/3 c. melted marg.
1/2 gallon vanilla ice cream (or ice cream of your choice)

sauce:
1 square unsweetened chocolate
1/3 cup evaporated milk
1/4 cup marg.
2/3 cup sugar
pinch of salt


Allow ice cream to sit out to soften;

Meanwhile,
Crush oreos (place in ziploc bag and crush with a rolling pin) to fine crumbs.
Press in bottom of 9x13 pan;
Pour melted margarine over the oreos

Gently press ice cream down over oreo mixture

Put back in freezer and allow to firm up for several hours or over night

After ice cream has hardened again, top with chocolate sauce:

In a sauce pan, combine chocolate square, evaporated milk, butter, sugar and pinch of salt.
Boil for 3 minutes, stirring constantly
Allow to cool slightly (about 5 minutes)
Drizzle over ice cream

Allow ice cream several hours to harden again.
Enjoy!!

You can find this delicious recipe and many more recipes from our family in our cookbook- Homemade with Love- $9.00

Summer Fruit Medley

This is one of our family's very favorite fruit dishes! The lime juice adds just a little extra 'punch' to the flavors of the fruit! We serve it at almost all of our get-togethers in the summer!

1 large watermelon
1 pineapple
1 large Cantaloupe
Fresh Kiwi
Fresh Strawberries
Fresh Grapes

You can use any or all of these fruits to make up a delicious medley of flavors. Cut into chunks. Place in a large bowl.

Mix together in a small bowl:

2 cups water
2 cups lime juice
1 cup sugar

Stir until sugar is dissolved.
Pour over fruit.
Mix fruit gently.

Chill and keep stored in refrigerator.