Onion- Roasted Potatoes- Mylinda

1 envelope lipton onion soup mix
4 med potatoes cut into 2 inch chunks
1/3 C olive oil
Preheat oven to 425º. In 9X13 inch pan baking or roasting pan, combine all ingredients until evenly coated.
Bake uncovered, stirring occasionally, 35 minutes or until potatoes are tender and golden brown.
*We really like this with carrots instead of potatoes too.

Rosemary Carrots- Mylinda

2 ¼ C thinly sliced carrots
½ C water
1T snipped fresh or dried chives
1T brown sugar
1t chicken bullion granules
½ t snipped fresh rosemary, or pinch dried rosemary, crushed
1/8 t pepper
Place carrots and water in a saucepan; cover and cook over med heat for 8-9 min or until crisp-tender. Drain, reserving 2T cooking liquid. Transfer carrots to serving bowl and keep warm. In the same pan, combine chives, brown sugar, bouillon, rosemary, pepper and reserved cooking liquid. Bring to a boil; stir until bouillon is dissolved. Pour over carrots and toss to coat.
*I usually use baby carrots cut in half and at least double this recipe.

Sauerkraut- Mylinda

SAUERKRAUT-Mylinda
½ Kilo onion
a little sugar
olive oil
roast together slowly till onion is golden
1 kilo sauerkraut- rinse a little
salt pepper
caraway
juniper berries (dry)
garlic (4 or 5 cloves pressed or chopped)
bay leaves 4 or 5
½ liter pork broth
½ kilo bacon
simmer all together until med brown, about 4 hours.
other good add ins- clove, apple
*This is the recipe just as I received it (only translated). I double it and I would say I use 2 tennis ball sized onions, 2-4T sugar, maybe 2T oil, about 8C sauerkraut, 2t salt, 1/4t pepper, 1T caraway, 2T juniper berries, the rest as it says and I never put in the bacon because their bacon is not what we think of. I guess you could probably ask the butcher for a slab of bacon and just dice it very fine and cook it before or with the onion.

School Lunch Peanut Butter Bars

Remember the peanut butter bars from elementary school lunch? They were the BEST! I searched the internet high and low and found this recipe that is very similar to the ones from elementary days. I even had the chance to do a taste test with the real deal at a Davis County School District lunch one day and I'd say they were about equal. Enjoy!

School Lunch Peanut Butter Bars
This recipe is for a large 18X13 inch pan.

Make sure to half the recipe if you are using a 9X13 inch pan!

Cream together:
1 C sugar
1 C brown sugar, packed
1 C butter, softened

Add and combine:
1 tsp vanilla
2 large eggs
1 C peanut butter (I prefer chunky because I like peanuts, but original recipe calls for creamy)

Add and mix with above mixture:
2 C flour
1 tsp baking soda
1 tsp salt

Add last:
2 C oats (I prefer whole oats, but the original recipe called for quick oats)

Spread dough on greased cookie sheet cake pan.

Bake 350 degrees for 20-23 minutes until golden brown.

While hot, spread 1 ½ C creamy butter on top. This layer should be thin. It is easier to spread the peanut butter if you microwave the it for about 15 seconds so it is hot and thin.

Cool so that peanut butter is solid again. It helps if you place pan into the refrigerator for 10 minutes after they are completely cooled off so the peanut butter will become very solid.

Spread chocolate frosting on top. This layer should be thicker than peanut butter layer.

Cut into bars.

Hershey’s Cocoa Best Frosting

18X13 pan:not needed to double frosting recipe.

½ C butter
4 TBS Hershey’s Cocoa
1 tsp vanilla well.
4 TBS milk
4 C powdered sugar



1. Melt butter over low heat in medium saucepan.

2. Gradually add all other ingredients and mix well. Make sure you put frosting onto peanut butter bars immediately because this recipe sets rather quickly.

Angel Hair Stir Fry Pasta with a Thai Peanut Sauce

YAY! My first ever contribution to Redd Hot Recipes. I won't be emailing out recipes anymore; I'll post them here! :) Mel

Source: The Ultimate Peanut Butter Book


Makes 4 servings:

1 small onion, minced (about 1/3 C)
1 clove garlic, minced
1 ½ TBS minced peeled fresh ginger
2 tsp chili paste or chili sauce (can increase, but beware!)
2 tsp packed dark brown sugar
¾ C evaporated milk or lite coconut milk
½ C chunky standard peanut butter
juice of 1 lime (about 2 TBS)

8 oz dried angel hair pasta or other thin pasta or brown rice, cooked to package directions
1 package frozen stir fry vegetable mix, cooked to package directions


DIRECTIONS:

1. Spray a large nonstick skillet with nonstick spray and set the pan over medium heat.

2. Add onion, garlic and ginger. Sautee until fragrant and soft about 1 minute.

3. Stir in chili paste or chili sauce and brown sugar; cook, stirring constantly until very aromatic, about 15 seconds.

4. Stir in the evaporated or coconut milk, peanut butter and lime juice. Bring to a simmer, stirring constantly until the peanut butter dissolves into the sauce. Simmer for 10 seconds.

5. Pour the warm sauce over the noodles or rice and stir fry vegetables in a large bowl. Toss well and serve at once.

30 Minute Rolls

I have been wanting a roll recipe that I didn't have to wait three hours for- because I often forget to get them started in time for dinner. I found this recipe at Real Mom Kitchen and they are really great. I was worried about them tasting "yeasty" due to so much yeast, but they were fine. If I am in pinch- these are quick and easy and I will definitely make them again.  1/8 cups plus 2 tsp. warm water
1 cup warm milk
1/3 cup butter
2 Tb yeast
1/4 cup sugar or honey
½ tsp. Salt
1 egg
3 ½ cups flour (I used 2 cups whole wheat flour)
Mix 1st 4 ingredients and let rest for 15 minutes. Add salt and eggs - gradually add flour. Shape into dinner rolls, or use in your favorite recipe that calls for dough. After shaped, let rest for 10 minutes. For rolls, Bake 10 minutes @400 degrees ‘till golden brown

Sara Lee Cheese cake

Sara Lee Cheesecake
Crust:
1½C fine graham cracker crumbs
¼C Granulated sugar
½C Butter (softened)

Filling:
1 pound Cream cheese
1C Sour cream
2T Cornstarch
1C Granulated sugar
2T Butter (softened)
1t Vanilla extract

Topping:
¾C Sour cream
¼C Powdered sugar

Preheat oven to 375 F. For crust combine crumbs, sugar and butter and mix well. Press firmly into 9” pie pan or spring form pan covering bottom only. Bake for 8 min., or until the edges are slightly brown. (I think the crust is a little thick so I sometimes do a little less)
Reduce oven temp to 350 F. For Filling, combine cheese, sour cream, cornstarch, and sugar in a bowl of mixer. Mix until sugar has dissolved. (because over mixing causes the cake to crack, I like to just barely stir it and then let it sit for a while to dissolve the sugar and then finish mixing it) Add the butter and vanilla and blend until smooth. Be careful not to overmix, or the filling will become to fluffy and will crack when cooling. Pour the filling over the crust. Bake for 30-35 min., or until knife inserted 1” vrom edge comes out clean. (for me this always takes 50 min regardless of the oven I use. Maybe elevation?) Cool 1 hr.
For topping, mix sour cream and powdered sugar. Spread mixture over top of cooled cheesecake. Chill or freeze until ready to eat. (I’ve replaced this topping with several others and love it. We’ve used Caramel Ice cream topping, Fudge ice cream topping, strawberries in Danish dessert mix, Crushed cookies, Toffee candy bars, butterfinger bars, etc. etc.)

Pumpkin Basil Soup

So, I had all these pumpkins lying around from our fun pumpkin patch adventure with the Whites and the Stones. I decided to do something different with one of them.
This is a knock off of a soup I love from a local lunch bistro. Theirs has green bell peppers (which aren't my favorite) so I omitted those entirely, but I think it might be good with sweet red peppers (sauteed beforehand). Sperry's not much of a veggie soup lover, but this worked for him. Enjoy! :)

1 cup carrots, thinly sliced
1 cup celery, roughly chopped
1/2 cup onion, diced small
4 cups chicken broth

-Boil veggies in broth until tender. Set aside.

1/4 cup butter
4 Tbsp flour
1 cup chicken broth
1 cup milk
1 tsp curry
1 tsp basil
2 tsp salt
1/2 tsp pepper
1 large can pumpkin or the rough equivalent of cooked pumpkin
1 can diced tomatoes with Italian seasonings

-In Large pot, melt butter. Add flour and stir using a whisk, cooking for 2-3 minutes. Slowly add broth using whisk. Then add milk. Stir until thick and bubbling.
-Add all spices and canned pumpkin to creamy mixture. Heat through. If you are using chunky, cooked pumpkin, add pumpkin, then hand blend (or use your blender) to puree the base of soup. Using a strainer, add the liquid broth from the veggies that were set aside. Do this slowly while still blending to get a nice thick bisque.
-Then add veggies and canned pumpkin. Heat through. Add salt, if needed. Serve with a dollop of sour cream in center of bowl.

Buttermilk Cornbread

This was a great recipe. We all loved it.

Ingredients:
1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

Directions:
1.
Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2.
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Potato Moussaka

This is a family favorite. I just typed up the recipe for a friend and since it was on the computer- I thought I would share it here. Moussaka is a Greek dish- usually made with eggplant. But moussaka means "layered dish", and thats what this is.
Potato Moussaka
7-8 medium  potatoes, thinly sliced- I like to use reds
Beef Layer
1 pound lean ground beef
1 medium onion-diced
2 large garlic cloves, minced
2 large tomatoes, chopped (I usually substitute 15 oz can of diced tomatoes)One 8oz can tomato sauce
½ tsp salt
¾ tsp dried dill
Cheese Sauce
½ cup butter
1/3 cup all-purpose flour
4 cups milk
2 large eggs, slightly beaten1 cup shredded Kasseri or Kefalotiri cheese ( I use cheddar)
Salt and Pepper to taste
Cook the ground beef, onion and garlic until the beef is browned. Spoon off excess fat. Stir in the tomatoes, tomato sauce, salt and dill. Bring to a boil over high heat. Reduce the heat to low; cover and simmer 10 minutes to blend flavors, stirring occasionally.
Meanwhile, prepare the sauce: melt butter in a saucepan. Stir in the flour; cook 1 minute, stirring constantly. Gradually stir in the milk. Reduce the heat to low; stir in the eggs. Cook until mixture is smooth and thickened, stirring constantly. Stir in ½ cup of the cheese, salt and pepper.
Preheat the oven to 350degrees. Into a 9X13 baking dish spoon one-third cheese sauce. Layer half of the sliced potatoes, half of the meat mixture, and one-third of the cheese sauce. Repeat with the remaining potatoes, meat and cheese sauce. Sprinkle with the remaining ½ cup grated cheese. Cover the baking dish with foil. Bake 40 minutes. Remove the foil and bake 15 minutes longer, or until the mixture is hot and bubbly. Let stand 10 minutes before serving.