Rainbow Jell-O

I'm not really a Jell-O person.  I don't like most Jell-O's, except for this one.  My mom would often make this for Thanksgiving and Christmas dinner.  I love the cool and creamy tang the yougurt adds to the Jell-O as well.  The flavors just meld together perfectly.  I've seen even some of the toughest gourmet critics taste a bite and exclaim, "That actually is quite good!"  So whether your a Jell-O afficioando or astranged to the stuff you should try this sometime.  The presentation is really quite lovely as well and people will think you are sooooooo talented.  But honestly it's super easy--it just takes awhile.  Plan on being home for 6-7 hours and adding a layer every 28-30 minutes.  Enjoy!


3 oz. (small box) of Jell-O* in the following flavors

1. Lime
2. Lemon
3. Orange
4. Strawberry (can omit this flavor)
5. Raspberry
6. Black Cherry

2 cups plain yogurt**
water

1.  Bring water to boil.  Dissolve the lime Jell-O  in 1 cup of boiling water in a small bowl with a wire whisk.  (Note: always measure the water after you bring it to a boil).
2.  The pour out 1/2 cup of the dissolved Jell-O into a seperate mixing bowl.  Add 1/3 cup of plain yogurt and whisk together.
3.  Then pour the yogurt Jell-O mixture on the bottom of the 9x13 glass pan and place in the fridge.
4.  Add 1 T of cold water to the clear Jell-O still in a bowl. Wait 25-30 minutes.
5.  Then add the clear Jell-O layer on top of the yogurt Jell-O layer.  Wait 25-30 minutes.
6.  Repeat steps with each flavor of Jell-O in the order given above finishing with the Black Cherry on top.  Serve plain or with cool whip/cream.

*Note, Jell-O brand works better then generic.  Also if you want to use Sugar-Free Jell-O it works great with this recipe.
**Lowfat plain yogurt tastes great.
***One more note, NO ONE in my family likes this recipe with a blue Jell-O layer.  The artificial "berry blue" flavor is quite overpowering.  

Oatmeal Breakfast Bars

This recipe is from here. Tailor these to fit your family's taste using raisins, dried fruit, nuts, peanuts, chocolate chips, coconut, etc. My kids love them with mini chocolate chips. I prefer to omit the cinnamon if I'm doing a chocolate batch.

4 c. dry oats (I used old-fashioned but you can use quick)
1 1/2 c. flour (I used 1/2 cup whole wheat flour, 1 cup all-purpose)
1 c. brown sugar
1/2 c. sugar
1 t. cinnamon (optional)
1/2 t. salt
3/4 c. oil (I used 1/2 c. applesauce and 1/4 c. oil)
4 eggs
1 1/2 c. raisins, dried cranberries, dried fruit, nuts and/or chocolate chips

Mix together all ingredients until just combined. Press into a greased 13×9 casserole dish and bake at 350 degrees for 25-30 minutes. Let cool completely before cutting into individual bars.

Gingerbread with Cinnamon Whipped Cream

From Mel's Kitchen Cafe who slightly adapted it from Lion House Recipes
*Serves 12

INGREDIENTS:
Gingerbread:
1/2 cup sugar
1/2 cup butter, softened
1 egg
1 cup molasses
1/2 teaspoon salt
2 1/2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 cup very hot water

Cinnamon Whipped Cream:
2 cups heavy whipping cream
1 teaspoon cinnamon
1/4 cup powdered sugar

DIRECTIONS:
Preheat the oven to 350 degrees. Grease a 9X13-inch baking pan and set aside.

In a large bowl, cream the butter and sugar until well blended. Add the eggs and molasses and blend again. Sift the dry ingredients together in a mesh strainer directly into the molasses/butter/sugar mixture and mix. Add the hot water and beat until the batter is smooth. It will be fairly thin.

Pour the batter into the prepared pan and bake for 32-35 minutes, until a toothpick inserted in the center comes out clean. Don’t overbake or the gingerbread will be dry.

Serve the gingerbread warm or cold with cinnamon whipped cream and sliced bananas, if desired.

For the cinnamon whipped cream:
In a medium bowl, begin beating the whipped cream. After it starts to just slightly thicken, add the sugar and cinnamon and beat until medium-stiff peaks form.

Mini Cornbread Muffins

from Favorites Cookbook.

2/3 cup cornmeal
1 1/4 cups flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
1 cup milk

Mix dry ingredients in a bowl.  Add the oil and milk and stir just until moistened.  Spoon into mini-muffin tins sprayed with Pam, filling half full.  Bake for 12 to 14 minutes at 350 degrees or until golden brown.  Makes 24 mini-muffins.

Acorn Squash with Apple

"Peeling an acorn squash is the key to this delicious dish that's cooked in a microwave. A fast and easy delight for busy families."

 PREP TIME  20 Min:    COOK TIME  15 Min:     READY IN  35 Min 

INGREDIENTS

1 acorn squash

2 apples, cored and sliced

1 tablespoon butter

2 tablespoons brown sugar

1 tablespoon finely chopped walnuts

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

DIRECTIONS

To easily peel the acorn squash without losing a lot of vegetable, gently drop the squash in a large pot of boiling water, and boil for 15 minutes. Pour off the boiling water and fill with cold water and let sit 5 minutes to cool. When cool enough to handle, use a knife to slice off the peel on the ridges and use a teaspoon to dig out the peel in the valleys. Slice the squash in half and remove the seeds and stem. Then slice the halves into sections and finally cut into 1 inch chunks.

Place the squash chunks into a large microwave-safe bowl along with the apples. Dot with pieces of butter. Sprinkle the brown sugar, walnuts, salt and cinnamon over the top. Cover with plastic wrap, and poke a few holes in it for ventilation. Cook in the microwave for 7 1/2 minutes on full power. Remove, uncover, and stir. Return to the microwave, and cook for another 7 1/2 minutes on full power, until tender. Serve hot.

Variations

You could use butternut squash for variety. Pecans work well in this recipe instead of walnuts. Honey or maple syrup can used with or instead of the brown sugar.

If you prefer roasted squash, you can place the squash and apples (uncovered) in a 9x13 pan in the oven at 350 degrees F (175 degrees C) for just under an hour. But be sure to add 1/4 cup of water to the recipe before baking.

Pumpkin Cupcakes

These cupcakes are not too heavy but still delicious.  They capture the wonderful fall flavors of pumpkin.  Adapted from Skinnytaste.com.

Ingredients:
1 Yellow or Golden Vanilla Cake Mix (18.25oz size)
2 tsp pumpkin pie spice (or 1 tsp ground cinnamon + 1/2 tsp ground ginger + 1/4 tsp ground allspice + 1/4 tsp ground nutmeg )
1 cup canned 100% pure pumpkin
1 cup water
optional additions:  1 egg, chocolate chips, cream cheese frosting

Directions:
Preheat oven to 350°. Line a cupcake tin with cupcake wrappers.

Combine cake mix and pumpkin spice in a large bowl. Add pumpkin puree and water, mix about 2 minutes.

Fill cupcake liners 2/3 full and bake about 20 - 25 minutes, or until a toothpick inserted comes out clean. Makes 20-24 cupcakes.

Chewy Sugar Cookies

A sugar cookie crisp at the edges, soft and chewy in the center, crackly-crisp on top, and richly flavorful!   Same amazing flavor as my mom's stir and drop sugar cookies.  Note: the final dough will be slightly softer than most cookie dough.  Adapted slightly from Cook's Illustrated.

2 1/4 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon table salt
1 1/2 cups sugar
2 ounces of cream cheese, cut into 8 pieces
6 tablespoons unsalted butter, melted and still warm
1/3 cup vegetable oil
1 large egg
1 tablespoon milk
2 teaspoons vanilla
1/4 cup sugar (for rolling and sprinkling)

1.  Preheat oven to 350 degrees.  Line baking sheets with parchment paper.
2.  In a medium bowl whisk together flour, baking soda, baking powder, and salt.
3.  In a large bowl place 1 1/2 cups of sugar and cream cheese.  Then pour warm butter over sugar and cream cheese and whisk to combine (some small umps will remain, but will smooth out later).  Whisk in oil.  Then add egg, milk, and vanilla; continue to whisk until smooth.
4.  Add flour mixture and mix with rubber spatula until a soft dough forms.
5.  Divide dough into 2 dozen cookies (about 2 tablespoons each).  Roll into balls with your hands then roll into the reserved 1/4 cup of sugar in a shallow dish to coat.  Space cookies evenly on the baking sheet about 12 per sheet.  Flatten the dough balls using the bottom of a drinking glass.  Sprinkle the tops evely with remaining sugar form the dish or with decorative/colored sugar sprinkles.
6.  Bake until edges are just set and beginning to brown about 11-13 minutes, rotating after 7 minutes.  Cool on baking sheet for 5 minutes before transferring to a wire rack to cool.

Variation: Spiced Sugar Cookies
In step 3 add 1/4 teaspoon ground cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cloves, and pinch of ground black pepper to the sugar and cream cheese mixture.  Reduce the vanilla to 1 teaspoon.

Variation: Coconut-Lime Sugar Cookies
Whisk 1/2 cup sweetened shredded coconut, chopped fine, into flour mixture in step 2.  Add 1 teaspoon finely grated lime zest to sugar and cream cheese mixture in step 3 and substitute 1 tablespoon of lime juice for vanilla extract.

Pumpkin Cookies with Penuche Frosting

“A soft cookie with a candy frosting." from Joy Deneen.  Penuche is a brown-sugar candy/fudge flavor popular in New England that really sets off the soft pumpkin cookies amazingly!

INGREDIENTS
Cookies:
1 C shortening
½ C packed brown sugar
½ C white sugar
1 cup pumpkin puree
1 egg
1 tsp vanilla extract
2 C all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
½ tsp salt
1C chopped walnuts


Frosting:
3 tbsp butter
1/2 C packed brown sugar
¼ C milk
2 C confectioners’ sugar


DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a large bowl, cream together shortening, ½ cup brown sugar, and white sugar. Mix in pumpkin, egg, and vanilla. Sift together flour, baking soda, baking powder, cinnamon, and salt; mix into the creamed mixture. Stir in walnuts. Drop dough by heaping spoonfuls onto the prepared baking sheets. Bake 10-12 minutes.

In a small saucepan over medium heat, combine the 3 tablespoons butter and ½ cup brown sugar. Bring to a boil; cook and stir for 1 minute, or until slightly thickened. Cool slightly, then stir in the milk, and beat until smooth. Gradually stir in 2 cups confectioners’ until frosting has reached desired consistency. Spread on cooled cookies.

Italian Bread Salad (Panzanella)

from Cook's Illustrated July & August 2011

6 cups rustic Italian or French bread, cut into 1-inch pieces
1/2 cup extra-virgin olive oil
salt
pepper
1 1/2 pounds ripe in-season tomatoes, cored, seeded, and cut into 1-inch pieces
3 tablespoons of red wine vinegar (I used apple cider vinegar)
1 cucumber, peeled, halved lengthwise, seeded, and sliced thin
1 shallot sliced thing (you could use about 1/4 of a sweet onion)
1/4 cup chopped fresh basil

1.  Preheat oven to 400 degrees.  Toss the bread pieces with 2 tablespoons of oil and 1/4 teaspoon salt; arrange bread in a single layer on a rimmed baking sheet.  Toast bread until pieces are just starting to turn light golden, turning after about 7-10 minutes.  Continue baking for another 7-10 minutes.  Set aside to let cool to room temperature.
2.  Gently toss tomatoes and 1/2 teaspoon of salt in a large bowl.  Transfer tomatoes to a colander set over the bowl and set it aside for 15 minutes, stirring occasionally.  (This allows you to use some of the natural juices from the tomatoes in the dressing).
3.  Whisk remaining 6 T of olive oil, the vinegar, and 1/4 teaspoon of pepper into the reserved tomato juices. Add bread pieces, toss to coat, and let stand for 10 minutes, stirring occasionally.
4.  Add tomatoes, cucumbers, shallot, and basil to bowl with bread pieces and toss to coat.  Season with salt and pepper to taste, and serve immediately.  Serves 4.

Crock Pot Apple Butter

1- 48 - 50 oz jar unsweetened apple sauce or cinnamon apple sauce  storebought or homemade

3 lbs granny smith apples (peeled and diced into chips)

4 cups sugar

1 cup apple juice or cider

2 tsp cinnamon

1 tsp cloves

1 tsp allspice

Peel and cut apples into small chips. Place all ingredients in the crock pot and stir. Cover and cook on low overnight (eight to ten hours). In the morning remove cover, stir and taste. Add more spices or sugar if desired. Remove the lid and change the temperature to high continue cooking for about 4 more hours, uncovered, until some of the liquid is gone and the apple butter has cooked down a bit. Rule of thumb a wooden spoon should be able to stand upright when you place it in the apple butter. Pour into jars and refrigerate or process in a hot water bath.   Process half pints for 5 minutes and pints for 10 minutes. The time starts once the water comes to a boil.  Serve over hot biscuits, toast, scones, etc.

Wholewheat Pancake Mix

These are my 2nd favorite all-time pancakes, but I think Baldy's #1 favorite.  I do love having this mix on-hand though.  From King Arthur Flour.

3 1/2 cups old-fashioned or quick rolled oats
4 cups whole wheat flour, traditional or white wheat
1 cup Unbleached All-Purpose Flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
3/4 cup vegetable oil

To make the mix: Grind the oats in a food processor until they're chopped fine, but not a powder. Combine the oats, flours, sugar, baking powder, salt, and baking soda in a large bowl of an electric mixer. Mix on low speed, and drizzle the oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of the mix in your hand; if it holds together, it's just right. If it won't hold together, stir in 1 tablespoon of oil at a time, until it does. Store indefinitely in an airtight container in the freezer.

To make the pancakes: Whisk together 1 cup (4 3/8 ounces) mix, 1 cup buttermilk (or 1/2 cup each yogurt and milk), 1 tablespoon orange juice, and 1 large egg. Don't worry if the batter seems thin at first; it'll thicken as it stands. Let the batter stand for 15 minutes before cooking.

Heat your griddle or pan till a drop of water sputters when you drop it on the surface. Lightly grease, and pour pancake batter by the 1/4-cupful onto the griddle. A muffin scoop works well here. Cook the pancakes till they're golden brown on the bottom, flip them over, and cook till golden brown on the other side. Serve with butter and syrup; fresh fruit is a plus, of course. Yield: 10 medium-sized (3 1/2") pancakes.

Whole Wheat Pancakes

These are my all-time favorite pancakes.

Ingredients
• 1 cup whole wheat flour
• 2 teaspoons baking powder
• 1 tablespoon sugar
• ½ teaspoon salt
• 1 cup milk
• 1 egg
• 2 tablespoons vegetable oil

Combine all ingredients and beat until well-mixed. Bake on a hot griddle and serve with fruit or syrup.

Eggs for a Crowd

I have fond memories of making this recipe with my mother-in-law for about 100 people at a Bylund Fest reunion. But it works well for crowds of signficantly smaller sizes as well.

Ingredients
• ½ cup butter
• 18 eggs
• ½ pound Ham, cut-up
• 1 cup sour cream*
• ¼ cup chives, chopped*  (*note: you can substitute ranch dip for the sour cream and chives).
• 1 cup milk
• 1 cup cheddar cheese


Preheat oven to 325 degrees. Melt butter in 9x13 pan in warm oven. Beat eggs, sour cream, and milk in mixer until well blended. Stir in chives and ham by hand. Bake at 325 for 30-45 minutes, stirring every 15 minutes. Sprinkle with cheese the last 5 minutes. (Note: you can easily half the recipe and make it in a 9x9 pan).

Salt Potatoes

Salt-encrusted baby potatoes a popular Rochester, NY side dish.


Ingredients
• 2 quarts of water (8 cups)
• 1 cup of salt
• 4½ lbs. small potatoes (white, red, or salt potatoes 1½-2 inches in diameter)
• ½ c. melted butter


1. In a large pot bring water and salt to boil. Add potatoes.
2. Boil about 20 minutes or until tender (red potatoes take a little longer).
3. Drain, but don’t rinse off salt. Serve hot with melted butter. Makes a great BBQ side dish.

Grandma Nibley’s Poppy Seed Dressing Salad

This salad and homemade dressing changed my life...probably the first salad I ever ate that I actually liked the dressing. From my friend Liz Cannon in college (that would be her Grandma Nibley).

Dressing
• ¾ T poppy seeds
• ¾ c f vegetable oil
• 1/3 cup vinegar
• 1 t salt
• 1/3 cup sugar
• 1 T honey mustard
Salad
• Fresh spinach
• Romaine lettuce
• Bacon pieces
• Sliced Mushrooms
• Red onions, diced

1. Beat together dressing ingredients with a wire whisk.
2. Wash spinach and lettuce, dry, then tear into small pieces. Toss all salad ingredients together.
3. Add dressing right before serving.