Pumpkin Muffins

This comes from my mom

1 cup flour-self rising
1 cup oatmeal
3/4 cup sugar
1 cup cooked pumpkin (canned or fresh)
1 tsp. vanilla
1 tsp. cinammon
2 eggs
1/2 cup oil
1/2 cup orange juice

Mix and bake 400 degrees for about 20 minutes

Basic Brownies with White Chocolate and Peppermint Frosting

This is a favorite to make around Christmas time.

Brownies

3 ounces unsweetened chocolate, chopped
8 T. butter (1 stick), unsalted, cut into chunks
1 cup sugar
1/2 tsp. baking powder
1/4 tsp. salt
2 large eggs
1 tsp. vanilla extract
2/3 cup all-purp. flour

heat oven to 350. oven rack in middle. Line 8 in. baking dish with foil and spray with cooking spray. Melt chocolate and butter in small bowl (micro. or stove) Cool for a few min. Whisk sugar, baking powder, salt, eggs, and vanilla together in bowl until combined. Whisk in chocolate mixture until smooth. Stir in flour until no flour streaks remain. Scrape batter evenly into prepared pan. Bake until toothpick inserted halfway between edge and center comes out clean. 22 to 27 min. Cool brownies on wire rack to room temp., about 2 hours. Using foil, lift brownies from pan to cutting board. Slide foil out from under brownies and but brownies into 2 inch squares.


Knowing when Brownies are Done

The toothpick test is only moderately reliable. If you stick a toothpick in the center of a pan of brownies and it comes out completely free of crumbs or batter, you've probably overcooked the brownies. Try sticking the toothpick halfway between the center and the edges of the pan. Here's where the toothpick should come out clean. When stuck in the center the toothpick should come out with some moist batter or crumbs. Better to undercook brownies than to overcook them. Not only are overcooked brownies dry, but they have less chocolate flavor.

White Chocolate and Peppermint Brownies
make sure to use chips rather than bar chocolate in this recipe. Use a food processer to chop the peppermint candies (or in a ziploc with the back of the spoon)

Basic Brownies
6 oz. white chocolate chips
1/3 cup finely chopped candies

Prepare brownies as directed. When brownies come out of the oven, sprinkle white chocolate chips over the brownies and let sit until they are softened but not melted, about 5 min. Using spatula or table knife, smooth chocolate evenly over top of brownies. Sprinkle with peppermint. Cool brownies on wire rack until topping firms up, about 2 hours. Cut as directed.

I made these brownies recently. After they were finished and cut I tasted one. It was good, but not just the most incredible thing I had ever tasted. Les also tried it. That night Les took them to a party. When he came home he said they had tasted even better and yummier than earlier and that people were asking who had made them. Make them a day ahead and they will be even better.

From Cooks Country from the editors of Cook's Illustrated magazine

Crockpot Chicken Brunswick Stew

We love this Crockpot Brunswick Stew. I do not put the hot sauce in the crockpot. Les will add his own at the table. Also, I usually add already cooked and shredded chicken. I also cook my onions first in a little water, but it is not necessary. I just want to make sure that there is NO crunch in the onions. My sister doesn't add any onions.

Breakfast Casserole

We always make this for mom's birthday brunch and for special occasions a few times a year.

1/2 pound pound ham cubes or sausage
1/2 cup onion
4 cups frozen hashbrowns (1/2 pkg.)
1 1/2 cups shredded cheese
3 beaten eggs
1 cup milk
1/4 tsp. pepper
cook sausage/ham and onion. Layer potato/sausage/cheese mixture (last layer cheese).

Beat eggs w/milk and pepper. Pour over cheese. Bake at 350 for 50 to 55 min. Till knife comes our clean.

Berry-Sage Thumbprints a.k.a. Les's favorite cookie

2 cups all purpose flour
2/3 cup yellow corn meal
1 1/2 tsp. dried sage, crushed (mine is a powder)
1/4 tsp. baking powder
1 cup butter, softened
1 cup packed brown sugar
2 egg yolks
2 tsp. finely shredded lemon peel
1 1/2 tsp. vanilla
3/4 cup blackberry preserves

preheat oven to 350 degrees

combine flour, cornmeal, sage and baking powder. Set aside.

Beat butter for 30 seconds. Add brown sugar and beat until combined, scraping sides occasionally. Beat in egg yolks, lemon peel, and vanilla until combined. Beat in as much flour mixture as you can with the mixer. Stir in remaining flour.

Shape dough into 3/4 inch balls. Place 1 inch apart on an ungreased cookie sheet. Lightly press the tip of your thumb into the center of each ball. Fill the centers with about 1/4 tsp. of the blackberry preserves. bake about 10 minutes or until the bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool completely. Makes about 60.

From Better Homes and Garden's December 2001

Sausage Bean Soup

3/4 pound Italian Sausage-I usually double everything in the recipe and still only use 1 pound of meat. We sometimes use cut up turkey summer sausage instead of the Italian.
1/2 cup chopped onion
1 garlic clove minced
15 oz. can butter beans rinsed and drained
15 oz. can black beans (don't rinse and drain)
1 can diced tomatoes
1 can beef broth or beef bullion to 15 oz.
1T. fresh of 1 tsp. dried basil
2 T. parmesan cheese

cook sausage, onion and garlic. Drain. Add all ingredients except cheese. Cover and simmer 10 min. sprinkle with cheese before serving

This is my mom's recipe.