Frosty Apple-Bites cookies

Grandma (Bernice) Bello's Frosty Apple Bites

The cookie that is quite time consuming to make but so well worth it. They stay soft, they have frosting and they taste even better when frozen.

2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon nutmeg

1/4 cup shorting

1 cup brown sugar

1 egg

1 teaspoon vanilla

2/3 cup evaporated milk

1 cup pealed chopped apples

1/2 cup chocolate chips

Sift together first 4 ingredients, set aside

Mix shorting and gradely add sugar, cream well, blend in egg and vanilla.

Beat well and add dry ingredients, alternating with milk, beginning and ending with dry ingredients.

Stir in apples and chocolate chips. (walnuts may be added)

Drop by spoon on greased cookie sheet by spoon.

Frost while warm.

Cinnamon glaze for cookies

1 cup sifted power sugar

1 1/2 tablespoon melted butter

1/2 teaspoon cinnamon

1-2 tablespoons evaporated milk

Mix well until spreading consistency.

Val Bello

9/06/10

No Rise Biscuts With Gravy

I got this recipe from a friend a long time ago. He got it from his mother who makes everything from scratch. He did not even have store bought food (for the most part) until his mission.

Preheat oven to 350 and bake for 20 min.

2 cups of flour

2 1/2 tsp. baking powder

3/4 Tbl. salt

3 Tbl. Shortening

1 cup milk

need 20 times and put on a pan

(roll out thick and cut into circles with a glass)

My kids love the hand mixing part.

My put on the pan version.

Is it possible to make this look as good as it tastes?

The gravy is just:
1 1/2 lbs. of sausage
5 cups of milk
1/3 cup of flour
salt and pepper to taste

Easy Pasta Bake

So I'll play out a scenario that happens at my house frequently, it's 5 o'clock no meat has been thawed and grocery shopping is way over due! What to do? This is one of my go to meals that I can find all the ingredients in my pantry except mozzarella cheese (which I keep a pack or two frozen in my freezer).

Ingredients:

8 oz uncooked pasta

1 jar (1lb 10 oz) garlic & onion spaghetti sauce {I use traditional}

1 envelope Italian dressing mix {this is found next the the ranch dressing mix at the store}

2 cups (8 oz shredded mozzarella cheese {this is too much for me, I use 1 1/2 cups}

Cook pasta according to package directions; drain. In a bowl, combine the spaghetti sauce and salad dressing mix; add pasta and toss to coat. Transfer to greased shallow 2qt baking dish. Sprinkle with cheese. Bake 15 - 20 minutes!

Mom's Strawberry Jam

Everyone one in town agrees mom's freezer Jam Rocks!!!!

Actually is the recipe inside the box, but mom has perfected it.

(maybe she just adds a little extra love)

First you wash and pluck off the green top, then you blend the strawberries.

The box will tell you not to blend, but it tastes so much better when you do.

Each batch calls for:

2 cups of strawberries (blended)

4 cups sugar

3/4 cup of water

1 box of pectin

Mix 2 cups of berries with 4 cups of sugar mix well and let stand for at least 10 min.

Stir in 1 box of pectin and 3/4 cups water into sauce pan. Boil on high heat, stirring constantly for 1 minute.

Stir pectin mixture and Strawberry mixture together, stirring constantly for three minutes.

Pour into prepared containers leaving 1/2 at top for freezer expansion.

Let stand for 24 hours at room temperature before freezing.

So I got the pictures out of order, sorry!!

( how long can I blame it on the computer)

Tex-Mex Chicken

Ingredients:

1 can (14.5 oz) diced tomatoes with jalapenos, drained

1 1/4 cup salsa verde (such as Herdez)

1 tblsp ground cumin

3 cloves garlic, chopped

1/2 teasp salt

1/2 teasp black pepper

3 lb.s boneless, skinless chicken

1 lg red pepper, seeded, sliced

1 lg yellow pepper, seeded, sliced

1 med. onion sliced {I use a few sprinkles of dried onion}

1 can black beans, drained, rinsed, coarsely mashed

1 can (14 1/2 oz) corn, drained

*For taco's: shredded monterey jack cheese and 1 avocado, sliced*

1) In a 5 quart slow cooker, combine tomatoes, 3/4 cup salsa verde, cumin, garlic, salt & pepper. Add chicken, peppers, and onion; stir to coat. cover and cook on high for 3 1/2 hours or low for 4 1/2 hours

2) Remove chicken from slow cooker to a cutting board and let cool slightly.

3) Strain mixture over a large bowl set liquid aside. Return vegetable mixture to slow cooker; stir in black beans and corn. cover and cook on high for 10 min.

4) Meanwhile, shred chicken and stir back into slow cooker with remaining 1/2 cup salsa verde and 1 cup of the liquid (or more if desired).

Use in taco's, quesadilla, and salads!

Mom's Lasagna

She won first place in a lasagna bake off (ward party) for this lasagna! True story!

This is a meal staple in most of our homes!

Ingredients:

1 1/2 to 2 lbs ground hamburger

1 jar of Prego spaghetti sauce

16 oz container cottage cheese

8 lasagnas noodles

2 cups mozzarella cheese

Preheat oven at 350 degrees. In large pot bring water to a boil and add lasagna noodles. Meanwhile, in large sauce pan brown meat. Add spaghetti sauce to meat let simmer. Remove noodles from water when tender. In a 9 x 13 pan, spread the meat mixture on bottom of pan, layer 4 noodles on top. Spread cottage cheeese over noodles, then add remaining 4 noodles as next layer. Spread the remaining meat sauce and top with mozzarella cheese {I also sprinkle mine with fresh parmesan cheese}. Bake until cheese is melted!

Lemon Zucchini Cookies

The perfect summer cookie!

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup margarine or butter, softened
2 eggs
2 1/2 cups flour
1 1/2 cups shredded zucchini
1 teaspoon grated lemon peel
1 tablespoon lemon juice
2 teaspoons baking powder
1 teaspoon ground nutmeg
1/4 teaspoon salt

LEMON FROSTING:

3 cups powdered sugar
1/4 cup butter, softened
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 tablespoon water

Heat oven to 375. Mix sugars, butter and eggs. Stir in remaining ingredients. Drop by rounded teaspoonfuls about 2 inches apart on ungreased cookie sheet. Bake until almost no indention remains when touched (about 8-10 mins.); cool. Frost w/ lemon frosting (below). Makes 3 doz. Lemon Frosting: Mix sugar, butter and lemon peel. Beat in lemon juice and water, adding more water if necessary.
FOR CARROT COOKIES, substitute carrots for zucchini.