Peach Blueberry Frozen Yogurt

This is adapted from my brother Jacob's (brilliant) frozen yogurt recipe.  It is so creamy and full of flavor.  I think I liked his nectarine better than peach-blueberry.  Try any fruit you want!

Peach Blueberry Frozen Yogurt

1/4 c. egg beaters
1 c. sugar
1c. Cream

1 c. vanilla yogurt

3 frozen peaches

1/3 c. frozen blueberries.

Blend egg and sugar then Beat in cream for several minutes. Blend together yogurt and fruit in a blender then mix into the cream. Freeze in an ice cream freezer.

5-Star Copycat Cornbread from food.com

This was the best cornbread!  I just googled Copycat Marie Callendar's cornbread and found this recipe on food.com.  I usually don't copy others' recipes without permission but I have to keep this one here so I can make it again!

Copycat Cornbread:

• 1 1/4 cups flour
• 3/4 cup cornmeal
• 2 teaspoons baking powder
• 1/3 cup sugar
• 3/4 teaspoon salt
• 1 1/4 cups whole milk (I've used low fat, and even skim milk and they work fine, but the best is the whole milk!)
• 1/4 cup shortening
• 1 egg

Honey Butter

• 1/2 cup butter, softened
• 1/3 cup honey

Directions:

1. Preheat oven to 400 degrees F.
2. Combine all the dry ingredients in medium bowl.
3. Add the milk, shortening, and egg and mix only until all the ingredients are well combined.
4. Do not overmix.
5. Pour the batter into a greased 8x8-inch pan.
6. Bake for 25-30 minutes or until top is golden brown.
7. Let cool slightly before slicing.
8. Slice with sharp knife into 9 pieces.
9. Serve warm with honey butter, if desired.
10. For the honey butter, use a mixer on high speed to whip the butter and honey together until smooth and fluffy.

Read more: http://www.food.com/recipe/marie-callenders-famous-golden-cornbread-copycat-and-honey-b-40844#ixzz1Md2husdY

Ice Cream Crepes

This is another recipe from dating...only I use my family's recipe for the crepes.  This must be eaten right away because the ice cream melts, but it is SOOO yummy.

Ice Cream Crepes

1 1/2 c. flour
1 TBSP sugar
1/2 tsp. baking powder
1/2 tsp. salt
2 c. milk
2 eggs
1/2 tsp. vanilla
2 TBSP margarine, melted

Put liquids into a blender, then add dry ingredients and blend until smooth.  Cook on a medium heat skillet, then cool.  Fill with ice cream and hot fudge sauce.

Sarah's Chili

This is a variation on our traditional Brunson Chili.  It's sweet but spicy :)

Sarah's Chili

2 c. dry anasazi beans
30 oz. tomato sauce (2 15-oz cans or 4 8-oz cans)
1 c. water
1/2 c. sugar

A shy 2 TBSP chili powder
1 tsp garlic salt
1 lb ground beef, cooked (I use less)
1/2 c. chopped green pepper  (half of a large)
1/4-1/2 c. chopped onion (1 medium)

Soak beans overnight (12-20 hours).  In the morning, drain and put in crock pot on LOW with the rest of the ingredients until dinner time.

Homemade Baby Food

After buying plenty of Gerber baby foods, I had a lot of plastic containers on hand for making my own baby food.  So far I think he likes #1 and #5 best.

Ingredients-

Leftover mashed potatoes
Leftover steamed carrots
Little bit of frozen spinach (I microwaved my frozen spinach about 30 second...long enough to chip off a 2 TBSP chunk)
1 Head of Cauliflower, Steamed in the microwave
1 can of peas, no salt added
1 can of corn, no salt added
1 butternut squash, cooked in the oven at 325 for 1 1/2 hours in a dish with a glass lid and a little water in the bottom
Leftover spaghetti sauce
Spaghetti Squash, cooked same way as butternut squash

Optional-
 Zucchini (add to recipe2 or recipe 3), removing seeds
Crookneck squash (add to recipes 2, 3 or 4), removing seeds
Broccoli  (in place of spinach in recipe 4)

Makes-
These ingredients make 15 containers of 3.5 oz each.  Just blend the ingredients in a 1/2 c. food processor, using the excess juices from the vegetables until it is smooth (I always used my corn and cauliflower juices and never my peas juices).

Recipe1- Peas, Squash, Carrot

3.5 oz of butternut squash (I filled a container worth then dumped into the food processor)
Handful of peas
Handful of corn
Handful of cauliflower
A few chunks of carrot

Recipe2- Lots of Carrot, No Peas

3.5 oz. carrots
About 2 oz of butternut squash
Handful of cauliflower
Handful of corn

Recipe3- Whites with Chunks (No Peas or Carrots)

3.5 oz. potato
Any amount of squash(es)
Handful of cauliflower
After blending, put in some shredded leftover crock pot beef and a handful of corn.

Recipe4- Whites and Spinach

3.5 oz. potato
3.5 oz. cauliflower
Small Amount of squash
Handful of corn
2 TBSP defrosted chopped spinach

Recipe5- Spaghetti Squash (not pictured)

Scoop out the baked spaghetti squash into the container and spoon spaghetti sauce over top.

Taco Soup

Taco Soup

This is great for when you don't know when you'll eat, and makes good leftovers.

1 can kidney beans (drained)
1 can corn (drained)
1 can tomatoes with green chilis
1 can diced tomatoes
1 can tomato sauce (or two little cans)
1/2 lb. ground hamburger, cooked
1/2 can black beans, optional
1 TBSP taco seasoning (I add more if I used 2 cans tomatoes instead of one with green chilis)
2 TBSP dried onions, or some fresh onion that I've diced and grilled

Put everything in a pot and simmer for half an hour.  Not as yummy but 15 minutes if you're in a hurry.  OR put on low in a crock pot or simmer on the stove for an hour if you don't know when the guests are coming.

Serve with tortilla chips and cheese and maybe sour cream.



Easy Whole Wheat Tortilla Chips

1 tortilla per person
oil
garlic salt or regular salt
pizza cutter

Rub oil and sprinkle salt onto tortillas, cut with a pizza cutter.  Bake 10 minutes on each side at 325 degrees, preferably on a oven-safe rack.

Cream Puffs

I learned to make these for a bake sale in high school.  This recipe from college is a little better than the BH&G. 

Cream Puffs

3/4 c. water
1/2 c. margarine
1/2 tsp. salt
1 c. flour
4 eggs

Boil water and butter and salt.  Add flour all at once and mix until it's a blob that sticks together.  Wait a minute or two, then stir in eggs, one at a time.  Drop onto cookie sheet and bake 30-35 minutes at 350 degrees.  Turn off oven and let them sit for an hour.  Cool and fill with vanilla pudding and top with chocolate frosting.

Skillet Spanish Rice

Spanish Rice

1/2 lb Bacon, cooked and crumbled
1/2 lb. hamburger, cooked
1/2 TBSP onion flakes
2 c. water

1 c. uncooked rice
2/3 c. chopped green pepper
1 can stewed tomatoes (diced!)
1 tsp chili powder
1/2 tsp. ground oregano
1 1/4 tsp. salt
1/8 tsp. pepper

In a large skillet, combine all ingredients. Heat to boiling, reduce heat, cover and simmer for 30 minutes, stirring occasionally. May add small amount of water while cooking if needed.