Soft Sugar Cookies

These cookies are soft and have a yummy flavor!  They are a Hislop family favorite; the recipe comes from Grandma's friend Eddie Ward.  When I was growing up, my mom would decorate them very nicely with frosting. I don't really like to use or eat frosting, so I sprinkle them with jello powder and they take on the color and flavor of the jello.

Cut together with knives (I use my Bosch):
5 C. flour
1 tsp. salt
1 C. butter
1 1/2 C. sugar
1 tsp. baking powder

Make a well in the center and add:
1 C. sour cream, to which 1 tsp. baking soda has been added
2 beaten eggs
1 1/2 tsp. vanilla

Mix.  Refrigerate a little before rolling out and cutting.
Bake at 425° for 4-6 min.  Do not let edges get brown.
If you are using jello, you might want to cover your pan with aluminum foil. If not, it washes.
Enjoy!

Hot Cereal

This is more filling and tasty than plain oatmeal.  I used to hunt down alot of different grains, but now most stores that sell bins of grains have a 6 grain cereal (rolled) that is great.  This is yummy with peaches or apples! Healthy and yummy!

Ingredients:

About 7-8 C. 6 grain cereal mix
About 2 C. rolled oats
About 2 C. cracked hot cereal mix, like the Bob's Red Mill (this one has flaxseed)
      sometimes you can find something like this in bins, too
About 2-3 Tbsp. cinnamon, to your taste

Mix it all in a big bowl.  Keep in airtight container.  Cook as any other hot cereal, on the stove or in the microwave.

Three Bean Cassoulet

I first had this at Aleasha's.  Dad really likes dishes with beans and tomatoes. I usually add more diced, flavored tomatoes to make it more liquid and soup-like. Cooked cut up meat could also be added to be more of a stew.

Ingredients:
1 (16 oz.) can stewed tomatoes, undrained, cut up
(I add another can of diced, flavored tomatoes)
1 (15.5 oz.) can butter beans, drained
1 (15.5 oz) can northern beans, drained
1 (15.5 oz) can garbanzo beans, drained
1 C. finely chopped carrots
1 C. chopped onions
2 garlic closes, minced
2 tsp. dried parsley flakes
1 tsp. dried basil leaves
1/2 tsp. dried thyme leaves
1/2 tsp. salt
1/8 tsp. pepper
1 bay leaf

Combine all ingredients in 2 quart slow cooker; cover.  Cook on high setting 30 minutes.  Reduce to low setting; cook 5-6 hours or until vegetables are tender.  Remove bay leaf before serving.

Optional oven directions:  Heat oven to 350°.  Combine all ingredients in ungreased 2 quart casserole.  Bake at 350° for 35 to 45 minutes or until vegetables are tender, stirring occasionally.  Remove bay leaf.

Wholesome Joes

Aleasha made these from a Pillsbury cookbook.  They have become a healthy, yummy staple for dinner. I change the recipe a little.

Ingredients:
1 lb. lean ground turkey or beef
1/3 C. chopped onion
1 garlic clove, minced
1 8 oz. can tomato sauce
( I also add a can of diced tomatoes, some with peppers)
1/2 C. uncooked lentils
2/3 C. water
1/4 C. ketchup
(I also add about 2Tbsp. worcestershire sauce)
1 tsp. vinegar
1/2 tsp. celery salt
1/2 dry mustard (I have used reg. mustard)
1/4 tsp. pepper
6 whole wheat sandwich buns

In large skillet over medium-high heat, brown turkey with onion and garlic; drain well.  Stir in remaining ingredients except sandwich buns.  Bring to a boil.  Reduce heat; cover and simmer 40-45 minutes or until lentils are tender.  Spoon onto bun.

Seventh Heaven Bars (aka 7 Layer Bars)

Everyone loves these; they always disappear quickly.  Thanks, Stephen, for the new name!

Ingredients:

1/2 C.butter

1 1/2 C. graham cracker crumbs

1(14oz) can sweetened condensed milk

about 1 1/2 C. chocolate chips

about 3/4 C. white chocolate chips

1 C. flaked coconut

1 C. chopped walnuts or pecans

Preheat oven to 350˚.  In 13 X 9 pan, melt the butter in the oven or melt butter in the microwave and pour into the pan.  Sprinkle the graham cracker crumbs over butter and press down.  Pour sweetened condensed milk evenly over the crumbs.  Top with remaining ingredients, amounts according to your tastes.  Press down.  Bake 20-25 min. or until lightly browned.  Cool.  Cut into bars.  

Cream Cheese for Brownies

This cream cheese batter can be added to any boxed or from scratch brownie recipe.

For a 9 X 13 pan:

Cream together 4 Tbsp. butter and 6 oz. cream cheese.  Gradually add 1/2 C. sugar; cream well after each addition.  Blend in 2 eggs, 2 Tbsp. flour, and 1 tsp. vanilla. Set aside.  After mixing the brownie batter, spread about half of it in a 9 X 13 pan.  Spread the cheese mixture over the top; spoon on remaining brownie batter.  Zigzag through batters with a spatula to marble.  Bake according to brownie instructions, possibly adding more time.

Apple Muffins

I first made these muffins when I was in high school and a friend was spending the night at my home.  They were so yummy! I love the apples and cinnamon (I am usually generous with the amount of apples and cinnamon I put in!)

Ingredients:
1 3/4 C. flour
1/4 C. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 egg
3/4 C. milk
1/3 C. cooking oil
1 C. peeled and chopped apple
2 Tbsp. sugar
1/2 tsp. ground cinnamon

Directions:
Stir thoroughly first 5 ingredients; make well in center.  Blend egg, milk, oil, and apple; add all at once to dry mixture.  Stir just till moistened.  Fill greased or papered muffin pans 2/3 full.  Sprinkle with mixture of the 2 Tbsp. sugar and 1/2 tsp. cinnamon. Bake at 400 about 20 min.  Makes 12 muffins