Shrimp in Garlic Butter

This is a simple and super yummy dish to make. It only takes 20 minutes or less to put the whole thing together.

Ingredients:

1 pound fresh or frozen medium or large sized shrimp
2 Tablespoons butter
3 cloves garlic, minced
2 Tablespoons fresh parsley OR 1 Tablespoon dried

Thaw shrimp, if needed. Peel and devein shrimp, if needed.
In a large skillet, heat the butter over medium high heat.
Add the shrimp and garlic.
Cook, stirring frequently for 1 to 3 minutes or until shrimp are pink.
Stir in the parsley.
Serve.

This will serve 3 to 4.

This goes fabulously with a side of cooked rice.

Berry Glace Pie

If you love fresh strawberries, this pie is for you. The berries are not cooked. It is super yummy!

A food processor or blender is helpful.


Ingredients:

1 9" prebaked pie crust
8 cups fresh strawberries- small to medium size
2/3 cup sugar
2/3 cup water
2 Tablespoons cornstarch

Make and bake your pie crust and set aside.
Stem the strawberries and cut any large ones in half.
Take 1 cup of the strawberries and the water and puree them in a blender or food processor.
Measure and if needed add water so that you have 1-1/2 cup strawberry/water mix.
In a medium saucepan, mix the cornstarch and sugar.
Stir in the pureed strawberries.
Cook and stir over medium heat til mixture is thickened and bubbly.
Cook and stir for another 2 minutes.
Cool for 10 minutes without stirring.
Spread about 1/4 cup of the strawberry glaze over the bottom and sides of the baked pastry shell.
Arrange half of the fresh strawberries in the pastry. Put them stem down.
Spoon half of the glaze over the strawberries making sure each piece gets some glaze.
Add the rest of the strawberries to the pie.
Pour the rest of the glaze over the top. Once again make sure each piece gets covered.

Chill for 1-2 hours before serving.

Serves 6- 8

Rhubarb-Strawberry Coffee Cake

This coffee cake is amazing. It smells great while it's baking and it just makes you not want to wait until it is cool enough to cut.

You can use frozen or fresh strawberries and rhubarb.

Preheat your oven to 350 degrees Fahrenheit.

You will need a 8" square pan. Do NOT grease.

Ingredients:


3/4 cup fresh or frozen chopped rhubarb
3/4 cup fresh or frozen whole strawberries, stemmed
1/4 cup water
1/4 cup sugar
2 Tablespoons cornstarch

1 1/2 cups flour
3/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup(1/2 stick)  butter
1 egg
1/2 cup buttermilk or sour milk
1/2 teaspoon vanilla extract

1/4 cup flour
1/4 cup sugar
2 Tablespoons butter

Mix the 1/4 cup sugar and cornstarch. Set aside.
In a medium saucepan combine the rhubarb, strawberries, and water.
Bring to a boil.
Cover and turn down to a simmer and let it cook for 5 minutes or until the fruit is tender.
Uncover and stir in the sugar/cornstarch mix.
Cook and stir over medium heat until the mixture is thickened and bubbly.
Stir and cook another 2 minutes.
Remove from heat.

In a mixing bowl, combine the 1-1/2 cups flour, 3/4 cup sugar, baking powder, and baking soda.
Cut in the 1/4 cup butter until the mixture is crumbly.
Mix the egg, buttermilk, and vanilla extract in a small bowl.
Add it to the flour mixture.
Stir until moistened.
Batter may be lumpy and that's fine.
Spread half of that batter in the bottom of the baking pan.
Spread the fruit mixture over that.
Drop the rest of the batter in mounds over the fruit.
Set aside.

In a small bowl, combine the 1/4 cup flour and 1/4 cup sugar.
Cut in the 2 Tablespoons butter until it is crumbly.
Sprinkle over the top of the coffee cake.

Bake for 40-45 minutes until the top is golden.

Fantastic served warm.

Makes 9 servings.

Brown Bread

If you ever went to Monroe Elementary or Monroe High School in Monroe, IA during the 1970s or 80s than you know all about this brown bread.
This bread's coloring and sweetness comes from molasses.
It is light and fluffy with a glaze that is brushed on soon after taking out of the oven.

Makes 3 loaves in 8"x4" loaf pans.

Ingredients:

BREAD-
1 cup warm milk
1 cup warm water
2 packages dry yeast (4-1/2 teaspoons)
1/2 cup shortening
2 eggs
2 teaspoon salt
1/2 cup molasses
1 cup whole wheat meal or oatmeal( Roman meal is a great substitute for the wheat but can be very hard to find)
6-7 cups flour

GLAZE-
1 egg yolk
1 Tablespoon sugar
1 Tablespoon milk

In a large bowl, dissolve the yeast in 1/2 of the warm water.
Add the rest of the liquid, molasses, shortening, eggs, salt, and oatmeal.
Stir well.
Add flour a few cups at a time, stirring well after each addition.
When you can't stir anymore with a spoon, switch to your hands and mix well.
Turn out onto floured surface.
Knead until you have a soft dough that stays together, adding flour if needed.
Put dough back into the bowl and cover with a towel or plastic wrap.
Let rise.
Punch down.
Divide into three and put in loaf pans.
Let rise.
During the second rising preheat the oven to 350 degrees Fahrenheit.
Bake approximately 30 minutes until bread seems done. Use the thump test.
Mix glaze ingredients together in a small bowl.
Brush glaze over the hot bread.
Remove from pans to cooling rack.

Grilled Pork Tacos

These tacos are a great way to use up leftover pork roast or pork chops.
Simple to put together and yummy!
What more could you ask for?

Ingredients:

2 Tablespoons cooking oil
1/2 cup chopped onion
1 garlic clove, minced OR 1/4 teaspoon garlic powder
2 cups cooked and shredded pork
1-1/2 cups shredded cheddar cheese
1/2 cup salsa
1/4 to 1/2 cup sliced black olives
1 Tablespoon butter or margarine
8 to 10 count package flour tortillas

Heat cooking oil in a skillet. Cook the onion and garlic until tender.
Add the pork and cook until it is heated through.
Pour into a bowl.
Heat the tortillas just until pliable.
Divide the pork onto the center of each of the tortillas.
Top with the cheese, salsa, and black olives.
Fold the tortilla over.
Melt the butter in the skillet.
Grill the tacos on each side for 2 to 3 minutes or until the cheese is melted.

Makes 8 to 10 tacos.

Chicken Enchiladas

Chicken enchiladas are so yummy. I first made these years ago when my husband asked for enchiladas. He actually wanted beef, but I could only find this recipe for the chicken variety.
Now, he would just as soon have these.
This makes a big pan so it is great for a big family or even leftovers later on.

Bake it at 350 degrees Fahrenheit.
Grease a 3 quart baking pan.

Ingredients:

1/4 cup chopped onion
2 Tablespoons butter
1/2 an Anaheim chili pepper or a 4 oz. can chopped chili pepper,drained
3 oz cream cheese, softened
1 Tablespoon milk
1/2 to 1 teaspoon ground cumin, depending on preference
2 cups cooked chopped chicken

12 taco or fajita size flour tortillas

10-3/4 oz can cream of chicken soup
1 cup sour cream
1 cup milk
3/4 cup shredded cheddar or Monterey Jack cheese

In a small saucepan, cook the onion in the butter until the onion is soft.
Stir in 1 Tablespoon of the chili pepper.
In a medium bowl, combine the cream cheese, 1 Tablespoon milk, and the cumin.
Add the chicken and onion mixture.
To assemble:
Put about 3 Tablespoons chicken mixture along the edge of a flour tortilla.
Roll up and lay in a greased 3 quart baking dish.
A 9"x13" cake pan will work. The enchiladas will fit very snugly together.
Continue until all are made and put in pan.
Preheat the oven to 350 degrees Fahrenheit.
Make the sauce:
Mix the 1 cup milk, cream of chicken soup, sour cream, and the rest of the chili pepper.
Spread over the enchiladas.
Cover the pan with lid or aluminum foil.
Bake for 35 minutes.
Uncover.
Sprinkle with cheese and bake another 5 minutes until cheese is melted.

Makes 6 servings.

Pig 'n Blankets

Pig 'n blankets are easy to make and kids love them. Many adults do too.
Use the ready made biscuit dough or make it from scratch. Great either way.

Preheat your oven to 415 degrees Fahrenheit.


Ingredients:

1 package hot dogs
1 batch biscuit dough or a can of biscuit dough.
2 or 3 slices American cheese, depending on how many hot dogs in the package

Make the biscuit dough and divide it so you have a piece for each hot dog.
Or, if using canned biscuit dough just separate the pieces- 1 biscuit per hot dog.
Make slits in each one of the hot dogs. Don't go all the way through. You just want a deep pocket to hold the cheese.
Slice the cheese into thin pieces. You will want to slice it into 3 or 4 pieces per slice. So if you have 7 or 8 hot dogs you need 2 slices. If 10 or 12 hot dogs you will need 3 slices.
Carefully put the cheese into the hot dog slits.
Flatten out each piece of biscuit dough.
Lay the hot dog cheese side down and close the dough around the hot dog.
Work it to smooth it out.
You can cover the whole hot dog or leave ends uncovered- your choice.

Bake on a baking sheet for 12-15 minutes until the blankets are golden.

Oatmeal Whoopie Pies

I never met a whoopie pie I didn't like and the oatmeal variety is no exception.
Just one will do you, as it is pretty filling.
Filling and very yummy!

Preheat your oven to 350 degrees Fahrenheit.
Grease a few cookie sheets.

Ingredients:


Cookies-

1-1/2 cups brown sugar
1/2 cup shortening
1/4 cup(1/2 stick) butter, softened
1 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
2 eggs
3 Tablespoons milk
2-1/2 cups flour
2 cups oatmeal


Filling-

1 egg white
2 Tablespoons flour
2 Tablespoons milk
1 teaspoon vanilla extract
1-3/4 cup + 1 Tablespoon powdered sugar, divided
3/4 cup shortening


First you need to assemble the cookies.
In a bowl, cream together the brown sugar, shortening, butter, salt,cinnamon, nutmeg, baking powder, baking soda, and vanilla extract.
Beat in the eggs and milk until the batter is smooth.
Stir in the flour and oatmeal.
Drop the batter by tablespoon onto the greased cookie sheets. Make sure you get an even number.
Bake for 8-10 minutes until set.
Remove from oven and leave on the baking sheet for 5 minutes before putting on a baking rack to cool.
While the cookies cool, make the filling.

In a large bowl, beat the egg white, flour, milk, vanilla extract, shortening, and 1 tablespoon powdered sugar.
When that is well blended, beat in the remaining 3/4 cup shortening.

To assemble, spread cookie with filling and top with another cookie.
You should end up with about 20 oatmeal whoopie pies.

Turkey/Chicken Pot Pie

If you have never had a homemade pot pie, you are in for a treat. It is comfort food that warms you up on a cold day.

This is a good way to use up leftover turkey or chicken. You can also use cubed chicken breasts or cook 2-3 chicken hindquarters, take it off the bone and chop.

You need pastry for 9" two crust pie.
You also will need a 9" square pan.
Preheat your oven to 425 degrees Fahrenheit.

For the filling:
a heaping half cup of frozen peas and a heaping half cup of frozen carrots
you can also use a 10oz. bag of mixed peas and carrots.
3 Tablespoons butter
1/3 cup flour
1/4 cup onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1-3/4 cup chicken or turkey broth-canned, homemade, or use water and bouillon granules
2/3 cup milk
2-1/2 to 3 cups chopped turkey or chicken

Roll the pie dough out into a big enough square so you can just put it into the pan, add the filling and fold the top over. It might have a couple uncovered spots near the middle. But you need to slash holes in the top crust anyway so this works out well.

To make the filling,
Melt the butter in a saucepan and add the onion and cook til tender. Add the flour, salt and pepper.
Let it get bubbly and take off the heat. Add the milk and broth and put back on heat.
Bring to a boil. Let it boil 1 minute and keep stirring.
Stir in the turkey and carrots and peas.
Pour the filling into the crust and flip the crust over the filling.
Make air holes if you need.

Bake for about 35 minutes.

Let it sit for about 5 to 10 minutes before cutting into so the filling won't all run all over.

It serves 6 good size servings.

Southwestern Dip

This dip is super easy to make. Just put everything into a bowl and stir. There ya go.

Ingredients:

1-1/2 cups sour cream
1/2 cup mayonnaise
1 teaspoon ground cumin
1/4 teaspoon garlic salt
1/4 teaspoon dried minced onion
1/4 teaspoon paprika
1 cup shredded cheddar cheese
1(4 oz.) can chopped green chilies, drained or 1/4 cup chopped fresh chili

In a bowl add the sour cream, mayonnaise, and spices.
Stir thoroughly.
Mix in the chilies and cheese.
Chill for 2-4 hours in the fridge to blend the flavors.

Serve with tortilla chips.

Makes a little over 2 cups dip.

All American Apple Pie

I have always been a huge fan of apple pie. It is one of my top two favorites.
I prefer a butter crust for this pie. But, a simple shortening pie crust tastes marvelous here too.
It isn't super simple but the results are worth it.

Ingredients:

Dough for a double 9" pie crust

5-6 apples, cored, peeled and sliced- you will need to have 8 cups sliced apples
1 Tablespoon lemon juice, optional
1/4 cup brown sugar
1-1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 Tablespoons butter
1 Tablespoon + 1 teaspoon cornstarch

Make the dough for the pie crusts and wrap and refrigerate while making the apple filling.

Put the sliced apples into a large bowl. Sprinkle with the lemon juice, brown sugar,cinnamon, nutmeg, and salt. Toss well.
Let it set for an hour to bring out the apple juices.

Take the pie dough out to soften.

Drain the juices into a small saucepan.
Add the butter.
Bring to a boil over medium high heat.
Swirl the liquid so it doesn't burn, but you don't need to stir.
Reduce the liquid by about half.
Put the apples back into the large bowl and sprinkle with cornstarch. Toss till cornstarch is blended in.
Add the reduced liquid.
Toss well.

On a floured counter, roll out the bottom crust.
Add the filling.
Roll out top crust and lay it over the filling.
Fold the top down under the bottom crust and press to seal.
Crimp the edges with fingers or a fork.
Cover with a towel and refrigerate while preheating the oven.

Preheat your oven to 425 degrees Fahrenheit.

Take the pie out of the fridge and brush the top with milk.
Sprinkle with sugar.
With a knife, make some slashes in the top to let steam escape.

Bake for 45-55 minutes or til the apples are tender when pierced with a knife and the juices are bubbling thickly through the slashes.
After 30 minutes protect with a pie shield or foil ring.

Let rest for a few hours before serving.

Serves 6-8.

Overnight Carmel Apple Rolls

These are very good rolls. They are very light and a little different from your usual cinnamon or caramel rolls.
They are also great for mornings. You make them up the night before and stick them in the fridge. In the morning, just pop them in the oven for a yummy breakfast.

You will need a 9"x13" baking pan.
A larger rectangular pan or platter for serving.
You will also need a rolling pin.

Ingredients:

Rolls-
3 to 3-1/2 cups flour
1/4 cup sugar
1 teaspoon salt
1/2 cup applesauce
1/2 cup milk
1/4 cup(1/2 stick) butter
1 egg

Caramel topping-
1 cup packed brown sugar
1 cup applesauce
6 Tablespoons butter, melted

Filling-
4 Tablespoons(1/2 stick)butter, softened
3/4 cup sugar
1 Tablespoon ground cinnamon

Combine 1 cup flour, the sugar, salt, and yeast. Set aside.
In a small saucepan warm the applesauce, milk, and butter. Heat just until butter almost melts.
Add to the flour mixture with the egg.
With a spoon or mixer stir in until everything is moistened.
Add another 1-1/2 cups flour and mix in until dough pulls away from the sides of the bowl.
Turn out the dough onto a floured surface and knead in the remaining flour. The dough should be smooth and elastic.
If you have a mixer with a dough hook, use that and knead til dough is smooth and elastic.
The dough will be soft.
Put the dough into a greased bowl and cover. Put into a warm spot and let rise for about 45 minutes until double.
Grease the 9"x13" pan. Combine the topping ingredients in the bottom and spread it out evenly.
When the dough has risen, roll it out on a floured surface into a 15"x12" rectangle.
Spread the butter evenly over the dough.
Sprinkle the sugar and the cinnamon over the butter.
Working from the long side, roll up the dough and pinch to seal. You want to roll tight enough that the sugar and cinnamon won't come out. But you don't want it too tight so that the middle of the roll pops out while it bakes.
Cut the rolls into 12 even slices. Lay over the topping.
Cover the pan with buttered foil and stick in the fridge. Buttering is just in case they rise too high and hit the foil. This way they won't stick.

Take the rolls out of the fridge 30 minutes before baking. Preheat your oven to 400 degrees Fahrenheit.
Uncover the rolls and bake for 20-25 minutes until golden brown.
Remove from oven and let stand for 1 minute.

Take your larger pan or platter and lay it top side down over the pan of rolls.
Quickly flip both pans at once so the pan of rolls is bottom side down over the other pan.
Carefully lift the baking pan off the rolls.
Scrape any remaining topping out of the pan onto the rolls.

Brocolli, Chicken, Cheesy Rice Casserole

This is a really great casserole.
It has chicken and cheese. It has the healthy broccoli in it. And it is quick to put together.
I always use long grain white rice, but feel free to use whatever kind you prefer.

Preheat your oven to 350 degrees Fahrenheit.
You will need a 2 quart greased casserole dish, preferably with a lid.

Ingredients:

3 cups cooked white rice
1(10-1/4 oz) can condensed cream of chicken OR cream of mushroom soup
2 cups shredded cheddar cheese
1-2 cups fresh or frozen cut up broccoli
1/4 cup chopped onion, optional
2 cups chopped up cooked chicken
4 slices American cheese, optional

If you are using fresh broccoli, you may want to partially cook it first before adding it. Otherwise it may stay somewhat crunchy.
In a large bowl, mix the soup and the rice.
Add the cheddar cheese, chicken, broccoli, and optional onion.
Pour into the prepared casserole dish.
If using, lay the slices of cheese over the rice mixture. Using the cheese slices will add a little more creaminess to the finished meal.
Cover the casserole and bake for about 30 - 40 minutes until bubbly and or cheese slices are melted.
Remove from the oven.
Take off lid and stir in the melted cheese.

Serves 6.

Pumpkin Custard

This is my recipe for pumpkin pie filling, just baked in a casserole with no crust.
This is a great way to go gluten free without having to have special flour too.

You will need a 1-1/2 to 2 quart casserole dish Or 6 (6oz.) custard dishes.
You will also need a 2 quart saucepan.
Preheat your oven to 375 degrees Fahrenheit.

Ingredients:

15 or 16 oz pureed pumpkin
3/4 cup brown sugar
1-1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1(12oz) can evaporated milk OR 1/2 cup regular milk
2 eggs

In your saucepan, combine the pumpkin,brown sugar, cinnamon, cloves, and salt.
Heat and stir over medium heat just til mixture comes to a sputtering boil.
Turn down to a simmer and keep stirring for 3-5 minutes until the pumpkin mixture has thickened somewhat and is shiny.
Pour into a large bowl and mix in the milk and than add the eggs one at a time.
Stir, or beat with mixer, while you are adding the milk and eggs.
Pour the custard into the casserole dish and bake for 45-50 minutes or into the individual custard dishes and bake for 30 minutes.
Check after 30 minutes for the casserole or 25 minutes for the custard dishes. Insert the tip of a knife into the center of the custard and if done, the knife will come out clean. It will be wet but have no custard clinging to it.

Since there is no crust for any of the liquid from the filling to absorb, there may be some liquid rise to the top of the custard.
This is normal.
It may go away during baking and it may not.
If it doesn't and you don't want it there, when the custard is cool blot the top of it with a paper towel.

Serves 6.

 

Apple Butter

I just love, love, love this apple butter. It is different than your store bought variety.
But, if you love apple and cinnamon(and who doesn't?) than this apple butter is for you.
It is super simple to make too.

You will need a large pot for cooking.
You will need 4-5 pint jars with flats and rings.
A water bath canner.


Ingredients:

8 cups unsweetened applesauce
1 cup apple cider vinegar
4 cups brown sugar
4-1/2 teaspoons ground cinnamon

Combine the applesauce, vinegar, brown sugar, and cinnamon in your large cooking pot.
Bring to a boil over medium heat and turn down to low, stirring very frequently.
Cook until the butter reaches desired consistency. This will take probably 45 minutes.
It is important that you keep it stirred so it will not burn.
Remove from the heat and put into the prepared jars. Seal.
Process in a water bath canner for 10 minutes.

Pear Bread

If you have never tried pear bread, there is no time like the present. This quick bread is so moist and so yummy that you'll wonder why you haven't tried it sooner.

You will need two 9"x5" loaf pans, greased
Preheat your oven to 350 degrees Fahrenheit.

Ingredients:

3 eggs
1-1/2 cups sugar
3/4 cup cooking oil
1 teaspoon vanilla extract
3 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
4 cups peeled,cored and finely chopped pears
1 teaspoon lemon juice

In a large bowl, combine the eggs, sugar, cooking oil, and vanilla extract.
Mix in the cinnamon.
Stir in the baking soda, baking powder, and salt.
Mix in the flour.
Toss the pears and the lemon juice and add to the batter.
Mix well and divide batter between the 2 pans.
Bake for 55-60 minutes until the loaves test done when checked with a toothpick.
Cool in pans for 10 minutes.
Loosen and turn out onto wire racks to cool.

Makes 2 tasty loaves.

Pear Orange Butter

This isn't just plain pear butter. It has a bit of orange flavor and ginger too.
Great on biscuits!
Just try it and you won't be disappointed.

You will need a 4-5 quart pot for making the butter.
A colander or food mill is needed. Or you can peel the pears and puree them in a blender.
You will need 3 pint jars or 5-6 half-pint jars along with lids, prepared.
A water bath canner.


Ingredients:

4 lbs. ripe, juicy pears, cored and chopped
1 cup orange juice
3 Tbs. lemon juice
2 cups sugar
1/2 tsp. ground ginger

Combine the pears, orange juice, and lemon juice in your large pot.
Bring to a boil over medium heat.
Reduce the heat to low.
Cover and simmer for about 30 minutes or until pears are very soft. Stir occasionally.
Remove from heat and run through a colander or food mill, or puree if you peeled the pears.
Return the puree to the pot and add the sugar, stirring til it is dissolved.
Simmer for 40 minutes until butter gets fairly thick.
Stir almost constantly.
Stir in the ginger and cook for another 10-15 minutes.
Remove from heat and put the butter into jars and seal.
Process in a boiling water canner for 10 minutes.

Cheesy Biscuits

I love cheesy biscuits. They remind me somewhat of Cheddar Bay biscuits at Red Lobster. Not quite the same, but it's getting there.
I love serving them with lasagna or spaghetti. Maybe even some seafood.
If you are serving Mexican, add a bit of cumin or chili powder to give it a little different taste.

You will need to baking sheet to bake the biscuits.
You will need a biscuit cutter.
A pastry brush is helpful here.
Preheat your oven to 425 degrees Fahrenheit.

Ingredients:

2 cups flour
1 teaspoon salt
1 Tablespoon baking powder
1/2 cup(1 stick) butter- if you want to cut fat lower down to 1/3 cup
1 cup shredded cheddar cheese
3/4 cup milk

6 Tablespoons butter, melted
1 teaspoon garlic powder
2 teaspoons dried parsley flakes

In a medium bowl, add the flour, baking powder, and salt. Stir to combine.
With a fork or pastry cutter, cut in the butter til dough is crumbly.
Stir in the cheese.
Pour the milk into the center of the mixture and stir, just until moistened.
Turn out onto floured counter and knead about 10 times-just til dough comes together.
With your hands or a rolling pin,pat or roll the dough until it is about 1/2" thick.
With a biscuit cutter or cookie cutter cut out the dough.
You will have 8-10 biscuits depending on the size of the cut out biscuits and how thick you rolled them.
Put the biscuits on the baking sheet and bake for 10-12 minutes.
The biscuits will be golden and when lightly touched, they will spring back.
While the biscuits are baking, melt the 6 Tablespoons butter and mix in the garlic powder and parsley flakes.
After removing biscuits from the oven, brush the garlic/butter mixture over the biscuits. Use all the butter up. The biscuits will soak it in.

Best served warm.

Yummy goodness!

Oatmeal-Raisin Cookies

What can you say about an oatmeal raisin cookie? They are hearty and super good. The raisins just add a little somethin', somethin' to the humble oatmeal cookie.

You will need 2 or 3 cookie sheets.
Preheat your oven to 375 degrees Fahrenheit.

Ingredients:

3/4 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 egg
1 teaspoon vanilla extract
1-3/4 cups flour
2 cups oatmeal

In a large bowl, beat the butter, brown sugar, sugar, baking powder, baking soda,cinnamon, and cloves.
Add the egg and vanilla extract and beat in well.
Mix in the flour.
Add the oatmeal.
Stir in the raisins.
Drop cookies by scoop or spoon onto the cookie sheets.
Bake for 10-12 minutes until cookies start to brown around the edges.
Cool on a wire rack.

Makes 3-4 dozen, depending on whether you use a small scoop or a medium scoop.

Simple Pie Crust

This is a simple shortening pie crust. I make this one a lot. It is great when you don't have a lot of time to devote to make a crust made with butter.
You can make it and roll it out in about 5-10 minutes.

Another reason I make it a lot is that my daughter prefers this crust to a butter crust.

This recipe is for a 9" single crust pie shell.
If you need a double crust or a lattice crust, just double the recipe.

Ingredients:

1 cup flour
1 teaspoon salt
1/3 cup solid shortening
2-3 Tablespoons cold water

With a fork, mix the flour and salt in a bowl.
Add the shortening and work it in with the fork or your hands.
The mixture should be somewhat crumbly.
The shortening should be worked through well and most of the it should be in tiny pieces, but leave a few a little bigger.
Add the water a tablespoon at a time and work it in with the fork.
The dough should just start coming together.
With your hands work the dough just until all the flour is incorporated and you can pat it into a ball.
Flatten and let rest while you flour a counter for rolling the crust out.
Roll out the dough until it is a little larger than the size of your pie pan. To test it, take your pie pan and turn it upside down over the dough.
If you have plenty of room around the pan, it is big enough.
Now carefully, roll the roll up- loosely- and transfer to the pie pan.
Trim the dough away from the edge of the pan. But leave about an inch overhang.
Fold the crust over around the edge and crimp to seal.
Make sure to leave a bit of an edge along the top of the pan.