Roasted Butternut Squash Soup

• 1 large butternut squash soup
• olive oil spray
• 1 tablespoon olive oil
• ½ cup chopped shallots
• 1 teaspoon salt
• 4 cloves of garlic, minced
• 1 teaspoon maple syrup
• 1/8 teaspoon ground nutmeg
• ground pepper (optional)
• 4 cups vegetable broth
• 2 tablespoons butter

1. Wash and pierce with fork the butternut squash.
2. Put on a cookie sheet and bake it at 425 degrees for an hour.
3. Meanwhile, chop shallots and saute in olive oil in a skillet.
4. Add the garlic and saute a minute longer. (Don't add earlier or it will burn and be bitter.
5. Transfer mixture to the blender.
6. Add the salt, maple syrup, and ground nutmeg.
7. After an hour, remove the squash and cool until comfortable to touch.
8. Half, peel, and remove the seed portion. Chop into 1 inch pieces.
9. Spray the cookie sheet with olive oil.
10. Spread the pieces of squash over the pan.
11. Spray the squash with olive oil.
12. Roast for another 20 minutes at 350 degrees.
13. Add the pieces of squash to the blender.
14. Pour enough of the vegetable broth into the blender so that it can aid in the blending. Do not put too much in the blender or you will have a big mess.
15. When blended, pour the mixture into a pan.
16. Add the rest of the vegetable broth and the butter.
17. Heat, stirring occasionally.
18. Serve in bowls. Sprinkle with pepper if desired.
19. Serve and enjoy.

Slow Cooker Beef Stew

• non-stick cooking spray
• 1 package of lean beef stew meat, cut into 1 inch cubes (approximately 2 lbs.)
• black ground pepper
• 2 tablespoon olive oil
• 2 packages dry onion soup mix
• ½ teaspoon paprika
• 5 potatoes, washed, peeled and cut into chunks
• 1 package baby carrots
• 1 onion, peeled and chopped
• 2 cans cream of celery soup
• 1 cup ketchup

1. Spray the non-stick cooking spray to coat the inside of the slow cooker.
2. In a plastic bag, put the paprika and the onion soup mix. Shake to mix well.
3. Blot the meat pieces dry with a paper towel. Shake pepper over the pieces. Add the meat to the mixture and shake until all pieces are coated.
4. Heat the olive oil in a skillet.
5. Brown the pieces in two batches about 10 minutes. Some people skip this step, but it will enrich the flavor if you do so.
6. Layer the meat in the bottom of the slow cooker.
7. Layer the vegetables on top of the meat.
8. In a separate bowl, stir the celery soup and ketchup until blended. If you have any leftover seasoning from the plastic bag, you may add this also and stir to distribute it.
9. Pour over the vegetables in the crockpot.
10. Cover the with lid and cook for eight hours on low.
11. Before serving, stir to distribute the sauce more evenly.
12. Serve and enjoy.

Chili Sauce Apple Jelly Meatballs

• 1 jar Chili Sauce
• 1 jar apple jelly
• 1 ½ cups ketchup
• 2 packages Armour frozen meatballs.

1. Place all ingredients in a 2 quart crockpot.
2. Stir.
3. Let cook for 4 hours on high.
4. Serve and enjoy.  

Beef Bourguinon

Beef Bourguinon

• 1 tablespoon olive oil
• ½ pound sliced center cut bacon, chopped
• 1 package lean beef stew meat, cubed into 1 inch pieces
• salt
• ground black pepper
• 1 bag of baby carrots, cut in half diagonally
• 2 Vidalia onions, sliced
• 2 teaspoons minced garlic (refrigerated in a jar)
• ½ cup Cognac
• 1 750 ml bottle Pinot Noir
• 2 beef bouillon cubes, dissolved in 2 cups water
• 1 tablespoon tomato paste
• ½ teaspoon dried thyme
• 4 tablespoons butter, cut into 4 pieces
• 3 tablespoons flour
• 1 bag frozen whole pearl onions
• 1 package of fresh mushroom caps, washed and sliced
• sliced sourdough bread, sprayed with olive oil and sprinkled with garlic powder

1. In skillet, heat the olive oil and brown the chopped bacon, cooking about 10 minutes over medium heat. Remove the bacon with a slotted spoon and set aside.
2. Blot the beef cubes to dry with a paper towel. Salt and pepper them.
3. Sear the cubes in two batches about 3 to 5 minutes, making sure that the cubes are browned on all sides. Some people do not sear the cubes, but it really makes a huges difference in how it tastes in the end, so I recommend searing. Remove the cubes and set aside.
4. Toss carrots and sliced onions with 2 teaspoons of salt and ½ teaspoon pepper. Put in the fat in the pan and cook for 10-15 minutes on medium, until pieces are lightly browned. Add the garlic and cook for one minute more. Do not add the garlic before that or it will burn and become bitter.
5. Using a butane lighting stick (like you use to light a grill), tilt the pan slightly, pour the cognac in it and immediately set it on fire. Once flaming, you can level the pan and allow the cognac to burn off. This step will enrich the flavor of the vegetables. Stir in the flour.
6. Pour all the vegetables including the pearl onions, meats, the bottle of pinot noir, the beef bouillon, two tablespoons of the butter, and tomato paste in a crockpot. Stir and place lid on the crockpot and cook at low 8 hours until vegetables are fork tender.
7. Brown the mushroom slices in two tablespoons of butter in a skillet until lightly brown. Add to the crockpot and cook another hour.
8. Toast the slices of sourdough bread, sprayed with olive oil and sprinkled with garlic powder in the oven. Remove when slightly brown.
9. Plate the bread, and spoon the mixture over the bread.
10. Serve and enjoy.  

Parmesan Rosemary Potatoes

• ½ bag of small potatoes
• 1/3 cup salt
• 1 stick butter, melted
• black pepper
• 3 Tablespoons dried rosemary
• ½ tub shredded parmesan cheese

1. Wash potatoes and cut in half.
2. Cover the potatoes by 2 inches with water.
3. Add 1/3 cup salt to the water.
4. Boil the potatoes for 15 minutes.
5. Drain.
6. Melt the butter at 350 degrees in a 13 x 9” dish.
7. Add the pepper and rosemary and stir to distribute well.
8. Sprinkle the shredded parmesan over the butter mixture.
9. Place the potatoes, cut side down in the dish.
10. Baste the potatoes with the liquid mixture.
11. Brown in the oven at 350 degrees for 30 minutes.
12. Remove and serve.

Orange Glazed Pork Chops

• 8 half or 4 whole butterfly pork chops
• 2 tablespoons olive oil
• salt and pepper
• ½ red onion, chopped finely
• 1 tablespoon minced jarred garlic
• 1 tablespoon thyme
• 1 tablespoon Worcestershire sauce
• 1 cube chicken bouillon dissolved in 1 cup water
• 4 Tablespoons orange marmalade

1. Salt and pepper the pork chops.
2. Heat the olive oil in a skillet.
3. Brown the pork chops under medium heat in two groups on each side.
4. Remove to a plate to set aside.
5. In the same skillet, sweat the finely chopped red onion.
6. Add the minced garlic (not too soon or it will burn).
7. Add thyme, Worcestershire sauce and the chicken bouillon and stir.
8. Cook under low heat for several minutes.
9. Add the orange marmalade and stir.
10. Return the chops to the liquid and let them simmer for 10 minutes.
11. Remove from heat and serve.

Beef Stroganoff in Slow Cooker

• 1 ½ lb. stew meat cut in ½ inch pieces
• 2 cans golden mushroom soup
• 1 package mushrooms sliced
• 2 beef bouillon cubes dissoved in 1 ¾ cups warm water
• 1 tablespoon Worcestershire sauce
• 1 large onion, chopped
• 1 tablespoon refrigerated minced garlic
• 1 teaspoon salt
• ½ teaspoon pepper
• 8 oz. reduced fat cream cheese
• 8 ounces fat free Greek yogurt
• 12 ounce package of whole wheat noodles

1. Wipe the inside of the crock with olive oil to prevent sticking.
2. Add the rest of the ingredients except the cream cheese, yogurt, and whole noodles.
3. Cook on high for 5 hours.
4. Cut the cream cheese into chunks and add. Stir every few minutes until melted and distributed throughout.
5. Add the yogurt and stir every few minutes until well melted.
6. Meanwhile, cook noodles in plenty of water according to package directions. Drain.
7. Add noodles to crock and stir.
8. Cook additional 15 minutes so the flavors can blend.
9. Serve and enjoy.

Sausage, Cheese and Pepper Boats

• 1 lb. ground sausage
• ½ teaspoon ground sage
• 2 large green bell peppers
• 8 oz. Pepper jack cheese bar
• 1 cup mayonnaise
• 1 tablespoon salsa
• 8 slices bacon
• 8 hot dog buns

1. Mix ground sage into the ground sausage. Separate into into 16 pieces and roll into little logs.
2. Slice cheese into 16 strips.
3. Slice each pepper in half, lenthwise. Remove stems and seeds. Make each half into 4 wedges. You will have 16 pieces altogether.
4. Cut bacon slices in half.
5. Nest each sausage log into a wedge of bell pepper.
6. Place a strip of cheese on each one.
7. Wrap each “boat of green pepper, sausage, and cheese with a ½ slice of bacon. Secure with a toothpick. (I didn't have any, but next time I will be doing this).
8. Bake on a rack for 40 minutes at 350 degrees or until the bacon is brown enough for you.
9. While boats are baking, combine ½ cup mayonnaise and 1 tablespoon salsa. Mix well.
10. Remove from oven and let them sit for a few minutes so they don't fall apart.
11. Place 2 boats in each bun.
12. Drizzle sauce over them.
13. Serve and enjoy.

Note: Next time I make this, I am going to toast the buns in the oven or on the grill.  

Prosciutto Stromboli

• 1 tube refrigerated pizza dough
• 1 4 oz. package of prosciutto slices
• 4 slices of gruyere cheese
• 2 tablespoons butter, melted
• 1 tablespoon prepared mustard
• ½ teaspoon worcestershire sauce
• ½ teaspoon onion powder
• 2 tablespoons light brown sugar
• 1 egg white
• ½ teaspoon poppy seeds

1. Line a baking sheet with parchment.
2. Preheat oven to 350 degrees.
3. Spread the dough out flat.
4. Mix the melted butter, mustard, Worcestershire sauce, onion powder, and brown sugar.
5. Cut 1 inch strips into the sides of the dough about 1/3 of the way on each side.
6. Brush the mixture down the center of the dough.
7. Arrange the prosciutto down the length of the dough.
8. Top with slices of gruyere.
9. Braid the strips over the top all the way down the length of the dough.
10. Brush the top with egg white.
11. Sprinkle with poppy seeds.
12. Bake in the 350 degree oven for 30 minutes.
13. Remove and let sit for 2 minutes.
14. Slice and serve.  

Banana Bread

• 1 stick butter, softened
• 1 cup sugar
• 2 eggs, beaten
• 1 teaspoons baking soda
• ½ teapsoon salt
• ½ teaspoon vanilla
• 4 bananas, ripe and speckled
• 1 ½ cups flour

1. Preheat oven to 350 degrees.
2. Cream butter and sugar together in a larger mixing bowl.
3. Add the beaten eggs, baking soda, salt, and vanilla. Stir.
4. Crush the bananas well and stir into the mixture.
5. Add the flour and stir until just mixed. About 50 stirs. Do not overstir.
6. Spray the loafpan with cooking spray and dust with flour.
7. Pour the mixture into the loaf pan.
8. Bake for 1 hour.
9. Turn loaf onto a bread board.
10. Let cool and cut.
11. Serve with butter (optional).
12. Enjoy.

Note:  To make a smaller loaf, use half the amounts of all ingredients.  Put in a smaller loaf pan.  And bake 45 minutes. 

Poached Pears

• 4 fresh pears
• 2 tablespoons dried, pitted tart cherries (optional)
• 1 cup sugar
• 1 cup water
• 1 teaspoon vanilla
• ½ teaspoon ground cardamom
• ½ teaspoon ground ginger
• 2 sticks of cinnamon
• 6 star anise
• ½ teaspoon whole cloves

1. In a mixing bowl, put ice in it until it is about 1/3 full of ice and then run cold water in it until it is 2/3 full.
2. In a two-quart pan, fill 2/3 full of water and bring to a boil.
3. Plunge the washed pears in the boiling water for 20 seconds, making sure that all sides get covered.
4. With tongs remove the pears, and plunge into the ice water.
5. Remove the pears one by one, and peel.
6. Half the pears, and remove the cores.
7. Rinse out the pan that you boiled the water in and use it to make the poaching liquid.
8. Add the sugar and water to the pan.
9. Add all the spices and vanilla.
10. Stir until smooth.
11. Add the pears and heat about thirty minutes under a medium low heat, stirring often.
12. Serve the pears with a slotted spoon, avoiding the anise, cloves, and cinnamon. You can refrigerate any leftovers in the poaching liquid and the flavors will intensify.
13. Enjoy. 

Hamburger Soup

• 1 lb. ground chuck
• 1 onion, chopped
• 1 tablespoon minced garlic (the refrigerated garlic in a jar)
• ¼ teaspoon pepper
• 1 can tomato soup + 1 soup can water
• 1 can whole kernel corn (undrained) + 2 corn cans of water
• 8 oz. Bowties, uncooked
• 6 cubes beef bouillon

1. Brown ground chuck in a Dutch oven, stirring until the beef is crumbled.
2. Blot the meat with a paper towel, or rinse in a colander to reduce the amount of fat in it.
3. Return the meat to the Dutch oven.
4. Brown the chopped onion with the meat for a few minutes.
5. Add the garlic.
6. Add the pepper.
7. Add the tomato soup and stir. Add the soup can of water and stir.
8. Add the corn and the 2 cans of water.
9. Add the pasta.
10. Cook for 30 minutes, stirring frequently.
11. Serve and enjoy.

Lists of Foods

Appetizer
Chili Sauce Apple Jelly Meatballs

Meats and Main Dishes
Aunt Maxine's Meatloaf
Beef Bourguinon

Carla's Pot Roast

Hamburger Pie
Orange Glazed Pork 
Slow Cooker Beef Stew
Philly Cheesesteak Boats
Swiss Steak
Taco Ring
Bacon and Potato Ring
Bourbon Chicken

Beef with Broccoli

Breakfasts
Breakfast Casserole
Sausage Bread


Casseroles

Au Gratin Potatoes
Corn Casserole

Cowboy Beans

Breads
Olive Bread
Banana Bread

Cakes

Cookies

Lemon Cookies

Chocolate Snickerdoodles

Lemon Oatmeal Cookies

Oatmeal Lace Cookies

Lemon or Lime Bars

Desserts

Cherry Dump Dessert

Orange Juice Cake

Poached Pears
Peach Cobbler
Pineapple Pretzel Salad

Blueberry Torte

Deep Dish Strawberry Pie

Pasta

Tomato Soup Pasta with Meatballs

Pasta Carbonara

Three Cheese Lasagna
Beef Stroganoff in Slow Cooker
Bruschetta Chicken Pasta
White Lasagna
Girl Scout Spaghetti

Sandwiches

Egg Salad Sandwich for One
Olive Bread
Prosciutto Stromboli

Pastreubens

Snacks
Krispy Rice Squares

Salads:
Cranberry Orange Relish
Mexican Corn Salad for Two

Orange and Grape Salad

Oriental Cabbage Salad

Romaine and Pasta Salad

Spinach and Cherry Salad

Strawberry Spring Mix Salad

Soups
Ham, Veggie, and Rice Soup
Pasta Stoup
Hamburger Soup

Hungarian Mushroom Soup
Roasted Butternut Squash Soup
Vegetable Soup
Unstuffed Pepper Soup
Corn Chowder
Bean Soup
Chili with Beans
Tomato Soup
Canadian Vegetable Soup

Turkey Tortilla Soup

Spice MIxes

Homemade Curry Powder

RECIPES THAT I WANT TO TRY:

APPETIZERS:
Fried Ravioli

CAKES:
Peach Cupcakes

EASTER:
Bunny Bread Bowl Dip
Easy Fruit Salad

FRUITS:
Honey Lemon Fruit Salad

MEATS:
Cracker Barrel Meatloaf
Ham Balls
Coney Dog Sauce


POTATO DISHES:
Loaded Potato Casserole
Parmesan Rosemary Potatoes

SANDWICHES
Turkey with Cheese and Cranberry Sandwich
Pulled Pork Using an Instapot