Brown Sugar Ham and Bean Soup

1 lb navy beans, soaked overnight
1 meaty ham bone
1 small onion, chopped finely
1 cup cream
1/2 tsp dry mustard
1/8 tsp ginger powder
1 cup brown sugar
Place navy beans and ham bone in crock pot and fill with enough water to cover beans and most of ham bone. Cook on low for 3-4 hours. Add remaining ingredients and cook an additional 2-4 hours. Take bone out and shred remaining meat off bone and add to soup. Serve with a crusty loaf of bread and a salad. Delicious.

Whole Wheat Muffins by Sister's cafe

½ c. oil
1 egg
½ tsp salt
1 c. brown sugar
1 c. milk
½ tsp baking soda
1 tsp vanilla
2 c. whole wheat flour (I use freshly ground wheat flour)

Mix oil, egg, salt, sugar, milk, soda, and vanilla. Pour into a bowl containing flour and mix well with spoon. (I add all ingredients to my Bosch and mix.) Fill greased muffin tins 2/3 full. Bake at 350° for 15-20 minutes (check a few minutes early). Makes 1 ½ dozen

cheddar turkey casserole

Makes 2 pans
2 c chicken broth
2 c water
4 t minced onion
2 c uncooked long grain rice
2 c frozen peas
4 c cubed turkey
2 Cans cheddar cheese soup
2 c milk
1 t salt
2 c butter flavored crackers
6 T butter melted

bring broth, water, onion to a boil. reduce heat. add rice; cover and simmer for 15 minutes, remove from heat and fluff.
divide rice between baking pans. sprinkle with peas and turkey. in a bowl combine soup, milk , and salt until smooth; pour over turkey. toss the cracker crumbs and butter, sprinkle on the top. Bake at 350* fir 35 minutes.

Sister Cafe Loaded Baked potatoe soup

12 oz Applewood smoked bacon
4 stalks celery finely diced
2 large carrots, peeled, finely diced
1 jalapeno, seeded, membrane removed and finely chopped
1 large onion, finely chopped
4 cloves garlic, minced
1 cup thinly sliced ham or Canadian bacon (or mini cubed ham)
32 oz chicken broth (or water & bouillon)
6 oz half and half (I used whole milk)
10 med/lg. potatoes, baked, peeled and mashed
1 teaspoon salt
½ teaspoon pepper
½ Cup milk
4 oz sour cream
1 ½ Cups shredded cheddar cheese

Garnish
½ Cup sour cream
1 Cup shredded cheddar cheese
1 Cup thinly sliced green onion (green part)

1. Heat large dutch oven over medium heat. Cut bacon into pieces and cook until browned and crisp. Transfer bacon to a paper towel lined plate. Discard bacon grease, reserving 2 Tablespoons to sauté veggis. Saute celery, carrots, jalapeno, onion and bell pepper in bacon grease for 10 minutes, stirring often until softened. Stir in garlic and ham; cook for 3 more minutes. Stir in chicken broth and half and half.
2. Place mashed potatoes in a stand or electric mixer. Mix on medium speed adding salt, pepper and milk. Stir mashed potatoes into soup until combined. Heat for 10 minutes.
3. Stir in sour cream and cheese until smooth. Season with additional salt and pepper to taste. Simmer on low until ready to serve. Top with sour cream, bacon, cheese and green onion.

Ham and cheese quiche

2 pastry shells
2 c fully cooked ham
2 c shredded sharp cheddar cheese
2 t dried minced onion
4 eggs
2 c half and half cream
1/2 t salt
1/4 t pepper

bake pastry shells at 400* for 5 minutes. divide ham, cheese and onion between the shells. in a bowl whisk eggs, cream, salt, and pepper pour into shells. bake at 400* for 35-40 minutes. let stand for 5-10 minutes before cutting.

Approcot honey chicken

4 chicken breasts
1 T vegetable oil
3 T apricot preserves
2 T orange juice
4 t honey

cook chicken in oil. combine preserves, juice, and honey pur over chicken. cook for 2 minutes and then serve.

old fashioned sugar cookies

11/2 C sugar
2/3 C butter
2 eggs beaten
2 T milk
1 t vanilla
31/4 C flour
21/2 t baking powder
1/2 t salt

cream sugar and butter, add eggs, milk, and vanilla. sift dry ingredients together and beat into creamed mixture, combining thoroughly, with hands, shape dough into galls. wrap and refrigerate 2-3 hours or overnight

Grease cookie sheets slightly on lightly floured board, roll 1/2 to 1/3 dough at a time, keeping remaining dough refrigerated. roll 1/8 to 1/4 in thick. Bake 375 degrees about 8 minutes or until a very light brown. remove cookies to cooling rack.

coconut pecan frosting

3 egg yokls
1 C sugar
1 C evaporated milk
1/2 C butter
1 t vanilla
11/3 C flaked coconut
1 cup chopped pecans

combine yolks, sugar, milk, butter, and vanilla. cook and stir over lmedium heat until thickened. 12-15 minutes. add coconut and pecans. beat until thick enough to spread. makes 3 cups

Grilled lettuce by Amber

Rub lettuce with olive oil, and lightly salt with sea salt. Grill on top rack until slightly withered.

Lion house lemon fish bake

8 fish fillets, washed in cold water
salt
5 T butter
1 lemon thinly sliced
1/4-1/2 c sour cream
1/2 c cheddar cheese
lemon sauce

Lemon sauce
1 T cornstarch
1 T butter make a paste,
11/2 C water
1/4 C lemon juice, bring water and lemon juice to a boil, then combine with the paste.

place fish in single layer in shallow buttered baking dish. salt fillets lightly, then top with 2 t of melted butter. cover with foil and bake 450* until fish flakes easily with fork. allow 10 min of baking time for each inch of thickness. when fish is baked drain off part of liquid. cover fish with lemon sauce. serve topped with slice of lemon and dollop of sour cream and shredded cheese.

Pam's lasagna

2 lbs hamburger
4 cans tomato sauce
2 can tomato paste
1 can of water
garlic
onion
oregano
cottage cheese
mozzarella cheese
boiled eggs

cook hamburger, saute garlic and onion. mix together with tomato products and oregano to taste. combine cottage cheese and mozzarella cheese together, and layer. boiled eggs sliced on top. Parmesan cheese to top bake for 350 degrees for 45 min with foil in place, and 10 min without foil.

Grandma macaroni salad

2 c elbow macaroni
1 c mayo
1 c evaporated milk
1 T sugar
3/4 t ground mustard
1/4 t salt
1/8 t pepper
1/2 c chopped celery
1/3 c chopped carrot
1/4 c onion
1 hard cooked egg sliced

cook macaroni. Combine mayo,mustard, milk, salt, pepper, and sugar. Then toss all together.

Disneyland Monte Cristo Sandwich

CURRANT JELLY SAUCE

* 12 ounces red currant jelly
* 1 tablespoon water
* 1 tablespoon half-and-half

FRUIT COMPOTE

*

1 (12 ounce) jar red currant jelly

* 1 (15 ounce) can peaches (or your choice of canned fruit. I like peaches)

BATTER

* 2/3 cup water
* 1 small egg
* 1/2 teaspoon salt
* 1/8 teaspoon white pepper
* 2/3 cup all-purpose flour
* 1 3/4 teaspoons baking powder

SANDWICHES

* 8 slices white bread
* 4 slices roasted cooked turkey (1 ounce each sandwich)
* 4 slices tillamook swiss cheese (1 ounce each sandwich)
* 4 slices smoked ham (1 ounce each sandwich)
* vegetable oil, for frying

GARNISH

* confectioners' sugar, for dusting
* fruit, compote
* currant jelly, sauce

Directions

1.
1
CURRANT JELLY SAUCE: Combine jelly, water and half and half in blender and mix until smooth. Makes about 3/4 cup.
2.
2
FRUIT COMPOTE: Combine your favorite fresh and canned fruits and chill well. Yield is about 1/2 cup per person.
3.
3
BATTER: Place water, egg, salt, and pepper in a bowl and using an electric mixer, mix well at low speed. Add flour and baking powder and mix until batter is smooth. Chill.
4.
4
SANDWICHES: Make 4 sandwiches, putting cheese between ham and turkey. Cut into fourths and put a toothpick through each quarter.
5.
5
Heat about 6" of oil to 340 degrees in a fryer. Dip sandwiches in batter to cover all surfaces. Deep fry sandwiches until golden brown, turning as needed. An alternate way of frying it to put approximately 1/4" oil in a large pan and fry the sandwiches on both sides until crispy and brown.
6.
6
Remove from oil and take out toothpicks. Drain on paper towel to remove excess oil. Sprinkle sandwiches with confectioners' sugar. Serve with fruit compote and currant jelly sauce.

Honey lime enchiladas

1.5 lbs pork or chicken, cooked and shredded
Sauce:
1/3 c honey
1/4 c lime juice
1 Tb chili powder
1/2 tsp garlic powder

2 (10 oz) cans green enchilada sauce
equal parts mixed together of:
mozzarella cheese, shredded
cheddar cheese, shredded
flour tortillas

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray 2 pans with non-stick baking spray. (I usually use one 9x13 and one 9x9 but it may vary with how thick you stuff your enchiladas) Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top - don't be stingy! (I sometimes use more like 1 1/2 cans- you can freeze left over enchilada sauce in a baggy.) Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy. It is now time to WOW your family!!

Sweet and Sour Pork

3 T vegetable oil
2 lbs boneless pork loin
2 Carrots, cut diagonally into thin slices
1 T minced garlic
1 (20 oz) can pineapple chunks in syrup
1/4 C brown sugar
1/2 C vinegar
2 R soy sauce
3 T cornstarch

In a skillet, brown pork and cook thoroughly. Add carrots, garlic and continue to saute. Add pineapple, brown sugar, vinegar, and soy sauce. Bring to a boil. Reduce heat and let simmer for 10 min. In a small bowl whisk cornstarch and 1/4 C water stir into pork. simmer a few minutes to thicken. Transfer to freezer bag.

heat frozen pork over sovetop, stirring occasionally. serve over rice.

Chicken pot pie

1 medium onion, chopped
2 carrots, chopped
2 stalks celery, chopped
6 T butter divided
1/2 C flour
2 1/4 Chicken broth
1 C milk
1 C frozen peas
3 C cooked cubed chicken

In a medium skillet, saute onions, carrots, celery in 2 tablespoons butter, Set aside. In a medium saucepan melt remaining butter, stir in flour. Cook stirring constantly about 1 min. Gradually whisk in chicken broth, and then milk. Bring to a boil, simmer allow to thicken. stir in vegetables and cooked chicken, remove from heat and pour into a greased 2 qt casserole dish. cover and freeze.

Thaw in fridge. Roll out pie crust and place over chicken, cut slits in top of crust. preheat oven to 375 degrees uncovered for 35-45 min.

Teriyaki chicken

1 tsp dried ginger
1 tsp dried garlic
1 C soy sauce
1/4 C brown sugar
1/4 C dry white wine
1 1/2 lbs chicken

In a freezer bag, combine and freeze.

Thaw chicken overnight in fridge. Cook how you please.

Crispy chicken and rice casserole

3 1/2 c cooked rice
2 c cooked diced chicken
1 (10 oz) can of mushroom soup
1 (8oz) sliced waterchestnuts, drained
1 (4 oz) can sliced mushrooms, drained
2 Stalks of celery, chopped
3/4 c May
1 small onion chipped
1/2 c sliced almonds
1 T lemon juice
1 tsp salt
3T butter, melted
1 C crushed cornflakes

in a large mixing bowl, combine cooked rice, cooked chicken, cream of mushroom soup, drained water chestnuts, drained sliced mushrooms, celery, mayo, onions, almonds, lemon juice, and salt. Transfer to a greased casserole dish. In a small bowl combine melted butter and crushed cornflakes. sprinkle mixture over top and freeze.
To prepare
Thaw overnight in fridge. preheat to 350degrees cover and bake for 45-50 min. uncover and bake for and additional 15 min.

Pudding

Creamy Vanilla Pudding
Submitted by Erin ~ www.sisterscafe.blogspot.com
Printable Recipe

1/3 c. sugar
2 T. cornstarch
1/8 tsp salt
2 c. milk
2 egg yolks, slightly beaten
2 T. margarine or butter, softened
2 tsp vanilla

Mix sugar, cornstarch and salt in a 2 quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture in saucepan. Boil and stir one minute. Remove from heat; stir in margarine and vanilla. Pour into dessert dishes. Cool slightly and serve warm. Refrigerate leftovers. Makes 4 servings.

Pecan Bars

Hello AGAIN! I promise I won't bug you anymore after this.

I had a couple of requests for the pecan bar recipe, so here it is...

Crust
1 1/4 pounds unsalted butter, room temperature
3/4 c granulated sugar
3 extra large eggs
3/4 tsp pure vanilla extract
4 1/2 c all purpose flour
1/2 tsp baking powder
1/4 tsp salt

Topping
1 pound unsalted butter
1 c good honey (as opposed to the bad kind ;)
3 c brown sugar, packed
1 tsp grated lemon zest
1 tsp grated orange zest
1/4 c heavy cream
2 pounds pecans, coarsely chopped

Preheat oven to 350.

for the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with paddle attachment, until light, about 3 min. Add the eggs and vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingred into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18x12x1 inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 min, until crust is set but not browned. Allow to cool.

For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil 3 min. Remove from heat. Stir in cream and pecans. Pour over crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 min, until filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

****The filling will bubble over the edge. Place a larger baking sheet or aluminum foil on the lower oven rack, to catch the drips.****

Starbucks Carmel Apple Cider

Ingredients

* Apple cider
* 3/4-1 oz. Starbucks Cinnamon Syrup
* Whipped cream
* Starbucks Caramel Sauce

Directions

Steam or heat (stovetop/ microwave) desired serving amount of Apple Cider to 150 degrees. Add Starbucks Cinnamon Syrup to serving cup (3/4 oz. for a 12 oz. drink, 1 oz. for a 16 oz. drink). Pour on heated cider, leaving about 1/4 inch from the top of cup. Top with whipped cream and drizzle on Starbucks Caramel Sauce.

Dipped Ginger snaps

Dipped Gingersnaps Michelle Breck

2 cups sugar 1 Tablespoon ground ginger
1 ½ cups vegetable oil 2 teaspoons cinnamon
2 eggs 1 teaspoon salt
½ cup molasses Additional sugar
4 cups flour 2 (12oz) pkg. vanilla baking chips
4 teaspoons baking soda ¼ cup shortening

In a mixing bowl, combine sugar and oil; mixing well. Add eggs one at a time, beating well after each addition. Stir in molasses. Combine dry ingredients; gradually add to creamed mixture and mix well. Shape into ¾ inch balls and roll in sugar. Place 2 inches apart on an ungreased baking sheet. Bake at 350 degrees for 10-12 minutes or until cookie springs back when touched lightly. Remove to wire racks to cool. Melt chips with shortening in a small saucepan over low heat. Dip the cookies halfway; shake off excess. Place on waxed paper lined baking sheets to harden. Make about 4 ½ dozen.

Creme Brulee

My Absolute Favorite!!!
8 egg yolks
1/3 cup sugar
2 cups heavy cream
1 tsp pure vanilla extract
1 vanilla bean, split and the goo in the middle scraped out
Sugar, for caramelizing

Set oven to 300 degrees. Set a kettle of water over low heat to simmer.

Beat the egg yolks and sugar on high speed until light yellow and smooth. Add the cream and the vanilla extract. Beat until combined.

Place a mesh strainer over a pitcher or batter bowl. Pour egg mixture through the strainer into the pitcher. Transfer the strainer to the mixing bowl and pour the egg mixture back in. Then again, transfer the strainer to the pitcher and pour the egg mixture through it. That should equal three times through the strainer. Add the vanilla goo and lightly stir with a wooden spoon.

Divide the egg mixture between eight ramekins. Place in a large pan and then pour warm water in the pan making a water bath. Add enough water so it comes half way up the ramekins.

Bake for 50-60 minutes, or until the tops are light brown and top springs back when touched. Let cool completely in the water bath and then chill in the fridge for at least 2 hours or up to 1 day.

Just before serving, sprinkle a small layer of sugar on top and shake off the excess. With a kitchen torch, burn the sugar on top until dark brown and caramelized. Bon appetite!

Rookie’s Notes: When pouring the water bath, do it when the pan is already in the oven. It is easier to take a pan of water out of the oven than it is to put it in. Also, we use raw sugar for the caramelizing.

Left over Canberry Sauce

Do you still have leftover cranberry sauce? Make a cranberry milkshake. A big scoop of cranberry sauce, a few scoops of vanilla ice cream and a splash of milk.

speghetti Carbonarra

Ingredients

* 1 pound spaghetti
* 1 tablespoon olive oil
* 8 slices bacon, diced
* 1 tablespoon olive oil
* 1 onion, chopped
* 1 clove garlic, minced
* 1/4 cup dry white wine (optional)
* 4 eggs
* 1/2 cup grated Parmesan cheese
* 1 pinch salt and black pepper to taste
* 2 tablespoons chopped fresh parsley
* 2 tablespoons grated Parmesan cheese

Directions

1. In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
2. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
3. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
4. Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

sweet potatoe fries

Ingredients
3 medium size sweet potatoes or yams
1/2 cup oil
Salt
Methods/steps
Cut and peel,if desired, potatos: lengthwise into 1/2 inch thick French-fry strips. Panfry Method: In large skillet over medium heat, heat oil; panfry until cooked through and lightly browned, about 6 to 7 minutes. Using a slotted metal spoon, transfer French fries to absorbent paper to drain. Sprinkle with small amount of salt. Oven Method: Heat oven to 400 degrees. In large bowl, toss cut potatoes with 1/4 cup oil to coat evenly. On 1 to 2 baking sheets, arrange in single layer; bake until golden on bottom, about 15 minutes. Using a spatula, turn potatoes and bake until golden all over, about 15 additional minutes. Remove from oven; transfer to absorbent paper to drain.

papa murphy's chicken garlic pizza

Ingredients

* Sauce
* 1 Cup of Ranch dressing
* 1 Tablespoon of minced garlic (garlic in a jar is perfectly fine)
* Toppings and Crust
* 1 Cup of cooked, diced chicken
* 1/2 of a red onion (cut in rings)
* 1/2 of a tomato (chopped)
* 1/2 a cup of sliced mushrooms
* 1 cup of mozzarella cheese (shredded)
* 1 pizza crust (store bought or homemade)


Directions

1. Mix the ranch and garlic together and put on the crust
2. Top with chicken, onion, tomato, mushrooms, and cheese
3. Bake at 350 degrees for 15 minutes or until crust is done and cheese is melted
4. Top with Parmesan cheese