Jan's Cookies

When ever I stop at my brother's house his wife offers me a treat. I never turn her down because she always has the tastiest treats. Last time I went it was these cookies. All I can say is YUMMMMMM. It's basically your favorite oatmeal cookie with craisins and white chocolate chips added in. For convenience sake here is her recipe.

1 C butter (or 1/2 shortening and 1/2 c butter/margarine)
3/4 C brown sugar
3/4 C white sugar
2 eggs
1 tsp vanilla
1 tsp soda
1 tsp salt
1 1/2 C oatmeal
2+ c flour
coconut, nuts, raisins, craisins, chocolate chips, white chips or what ever you prefer to add in.

Heat oven to 350. Cream butter and sugars. Add eggs and vanilla and mix well. Add soda, salt and flour, then add oatmeal, mix. Fold in whatever you want to flavor, craisins and white chips is a good choice. Drop by large spoonfuls onto cookie sheet. Bake 10-12 minutes, until barely browned. Let cool slightly before enjoying. Makes about 4 dozen cookies.

Lemon Cheesecake Squares

Found this in a magazine and had to try. YUMMY is all I can say. I was afraid it would be too lemony, and I am not a big lemon fan. But it was just right.

1 pkg(3oz) lemon-flavored Jell-O
1 c. boiling water
1 1/2 c. graham crumbs
3 tbsp butter, melted
1 tbsp brown sugar
8 oz lite cream cheese (not fat free), in a brick
1 c sugar
2 tbsp freshly squeezed lemon juice
2 tsp grated lemon zest
1 tsp vanilla
4 c light whipped topping, thawed
1. In a small bowl, dissolve Jell-O in boiling water. Refrigerate until slightly thickened, but not set (about 45 minutes).
2. Meanwhile, prepare crust. In a small bowl, combine graham crumbs, melted butter, and brown sugar. Stir well using a fork. Spray a 9x13 baking dish with cooking spray. Press crumb mixture evenly over bottom of pan. Refrigerate while you make filling.
3. To prepare filling, beat together cream cheese, sugar, lemon juice, lemon zest and vanilla on high speak of electric mixer until smooth. Add thickened jell-O and beat on medium until well blended Fold in whipped topping.
4. Pour filling over prepared crust and spread evenly to edges of pan. Refrigerate for at least 4 hours or until set. Cut into squares and serve.

You may also put fresh fruit or pie filling on top.

Only 129 calories.

Ham and Corn Chowder

Sometimes straightforward soups are the best. This is a simple corn chowder with cubed ham added. It’s a great recipe for that leftover ham from your holiday dinner.

I will be honest and say I stole this recipe from a friend whose business is cooking or supplying or I 'm not sure how to explain. http://www.preparedpantry.com I just know they have mixes and other yummy stuff to buy either online or from their store just outside of Rigby.

Ingredients
2 tablespoons butter
1/2 medium onion, finely chopped 3
tablespoons all-purpose flour
1 15-ounce can chicken broth
2 cups cubed potatoes
2 cups half and half or 2 cups milk
2 15-ounce cans corn, undrained
1 1/2 cups diced ham
2 tablespoons fresh parsley or one tablespoon dried
Directions
Melt the butter in a medium saucepan. Add onion and cook until tender, stirring frequently. Add the flour and stir to make a paste. Slowly add the chicken broth, stirring frequently with a whisk to avoid lumps.
Add the potatoes. Cover and cook for 10 minutes or until potatoes are barely tender.
Stir in half and half and both cans of undrained corn. Cook uncovered for six to eight minutes. Stir in ham and parsley. Reheat if necessary.

Chocolate Eclair Cake (aka Moon Cake and several other names.)

I went to a party where this was served, and of course every one loved it. It had a familiar taste but, until I finally got the recipe I couldn't be sure. It was the same one my sister calls Moon Cake with slight variations, size of pan and the use of nuts.

Chocolate Eclair Cake
Crust:
1 cube margarine/butter
1/4 tsp. salt
1 c. water
1 c. flour
4 eggs
Filling:
3 c. milk
3 sm. packages vanilla instant pudding
8 oz. cream cheese, softened
1 (12-oz.) tub Cool Whip
Chocolate syrup (you may also use caramel or strawberry or all three)
Nuts (optional)
Crust: Bring margarine/butter, water and salt to a boil. Remove from heat. Add 1 cup flour and beat in 4 eggs, 1 at a time. Spread on lightly greased cookie sheet (Use a 9x13 for a thicker crust.) Prick with fork. Bake at 400 degrees for 20 to 30 minutes. Cool.
Filling: Beat together, milk, pudding and cream cheese. Spread on crust. Spread Cool Whip on top of filling and drizzle chocolate syrup and nuts, if desired, on top. Chill 3 to 4 hours.

Poor Mans Prime Rib

Several years ago a friend of ours volunteered to cook prime rib for a church dinner. Only one problem, this was a group of poor starving college students who can really eat. This was not really a problem because this is Poor Mans Prime Rib. (I promise they ate till they were stuffed and then ate some more.) Of course real prime rib is the best (and expensive) but this is a darn good second.
First you need to buy a boneless chuck eye roast (this is the cut next to a prime rib cut and about 1/2 or less in price.). Plan on 1/4 - 1/2 pound for each person. You will probably have to get this from a regular butcher, not necessarily the local grocery store. In southeast Idaho we go to Doug's meat. While there buy the Spicecraft Prime Steak and Beef Burger Seasoning*, as it's not carried in just any store. You can also buy it online at http://www.newlywedsfoods.com/Services/shakeonseason.html .
Liberally/heavily coat the roast with the seasoning. Then sprinkle with McCormicks Grill Mates Montreal Spicy Steak.
Heat oven to 500 degrees (I know it's hot, but it's important to seal in the juices). Put roast in large baking pan and place in hot oven for 20 minutes. Turn heat down to 250 and bake for 15 minutes per pound for rare, longer if you want medium. Use a meat thermometer to check.
When it's done, remove from oven and let set 10 minutes. In the meantime, in a large frying pan mix up several package of Au ju, any brand mix will do. Slice, dip/soak in hot Au ju for a minute or two, serve and enjoy.
We found an electric knife makes cutting it much easier. If some one is queasy about their meat being less than done, soak their slice a little longer in the au ju.

We have yet to find any complaints with this recipe. If you try it, hopefully it will be as good for you as for us.

*Warning: this is loaded with MSG. Do not use if you are allergic or sensitive to MSG.

Not your usual Green Bean Casserole

My mother-in-law is allergic to mushrooms, my daughter-in-law can't handle MSG and my sister has celiac disease so she avoids anything with gluten. Thus the regular Green Bean Casserole is out of the question. Then I was given this one which is easy to adapt to accommodate the eating challenges of those around me. We like this one just as well as the other recipe,.

2 cans french cut green beans
8 oz mozzarella cheese
2 tbsp butter or margarine
2 Tbsp flour or cornstarch
2 tsp grated onion
1 tsp salt
1/4 tsp pepper
1 tsp sugar
1 c sour cream
cornflakes or french fried onions

melt butter, add onion, saute lightly. Add flour, salt pepper, sugar, and cook one minute. Add sour cream, cook one minute. Put beans in baking dish, top with cheese then sauce, then corn flakes or french fried onions. Bake at 400 until heated through, about 20 minutes.

Fruit and Pasta Salad

This is a bit unusual, the combination of orange and pasta, but so very tasty. Of course as with most recipes there is a real recipe and then the way I make it. I will try to share them both.

1 pkg small bowtie pasta, cooked and drained.
2 oranges
2 medium apples, cored and chopped
1/2 c plain low-fat yogurt
1 tbsp sugar
1/8 tsp salt
2 tbsp sliced green onions
2 tbsp orange juice (I use concentrate, it makes the orange taste just a little stronger)

Directions:
1. Finely shred enough orange peel to make 1 tsp; set aside. Remove the remaining peel from orange and section and/slice.
2 Mix together orange peel, orange juice, yogurt, sugar and salt. Add cooked pasta, chopped apples and sliced green onions, toss to coat. Gently stir in orange sections.
3. Cover and chill for 2 to 24 hours.

We find the green onions can overpower the flavor, so we wait until just before serving to add them. Also, if it chills for 24 hours the pasta soaks up the sauce, so we double the amount; then just before serving, we stir in the second half. I have also added more orange juice and sugar till I like the taste.
If you make it and make changes that you find make it better let me know, I would love to try it also.