Chocolate (Philabaum) cake
a la Thompson family

2 c flour
2 c sugar
1 t soda
1/2 t salt
1 c butter
1 c water
1/3 c cocoa
2 eggs
1/2 c buttermilk
1 1/2 t vanilla

sift together flour, sugar and soda. bring to boil water, butter and cocoa. add to dry and combine. add eggs, vanilla and buttermilk and beat for 1 minute.
bake at 350 for 25 minutes for jelly roll pan, or 30-35 minutes for 9x13 pan.  frost while still hot.

Chocolate frosting
1/4 c butter
3 T cocoa
3 T buttermilk
2 1/4 c powdered sugar, sifted
1/2 t vanilla

bring butter, cocoa and buttermilk to boil. add sugar and vanilla. frost a hot cake while frosting is still  hot.

Butter Cookies with Eggnog Frosting
a la cooking channel 

1 c unsalted butter, room temperature
1/2 c sugar
1/2 t salt
1/2 t vanilla
2 large egg yolks
1/2 t finely grated lemon zest
2 1/4 c flour

beat butter, sugar, salt and vanilla until smooth, about 2-3 minutes. add egg yolks one at a time. add lemon zest. turn mixer to lowest setting and gradually add flour until just incorporated.

divide into 2 portions, and roll into a log 2 inches in diameter. roll in plastic wrap and refrigerate for 2 hours or overnight.

remove from fridge and cut into 3/8 in circles. bake at 375 for 14 minutes.

Eggnog Frosting

2 oz cream cheese, softened
1/4 c butter
2 T eggnog
freshly ground nutmeg
1 c powdered sugar
cinnamon

beat cream cheese and butter until smooth. add eggnog and nutmeg. turn to lowest setting and add powdered sugar until incorporated. frost completely cooled cookies, and dust with cinnamon.

Super Soft Sugar Cookies
a la Chad's Mom

1 c butter
1 1/2 c sugar
3 eggs
1 t vanilla
3 1/2 c flour
2 t cream of tartar
1 t soda
1/2 t salt

cream butter and sugar until soft and fluffy. add eggs one at a time. stir in vanilla. add dry ingredients, mixing by hand. cover and refrigerate overnight.

roll out into 1/4-1/8 in thickness and cut with favorite shapes. bake 375 for 6-8 minutes or until a golden brown appearance.

note: i, of course, did not mix by hand. i just used the slowest stir setting on my kitchen aid. i also added a little splash of nutmeg to the dough.

Hot Spiced Cider
a la mom

1 1/2 c sugar
1 quart water
10 whole cloves
6 allspice berries
pinch of ginger
2 sticks cinnamon
2 quarts apple cider
2 cans frozen orange juice plus water
1 can frozen lemonade plus water, or juice from 3 lemons

boil sugar and water together for 5 minutes. add spices and let stand for 1 hour. strain off spices. add cider and orange and lemon juices. serve hot.

cranberry jello salad
a la grandma martineau

6 oz raspberry jello
1 can crushed pineapple
1 can cranberry sauce
1 apple, grated
juice of 1 orange
2 T orange peel
nuts

mix jello with hot water and set with some ice. add remaining ingredients and set.

chef's note: this is a thanksgiving staple at our house. mom usually makes it the day before and leaves it in the fridge.

green bean casserole
a la aunt diana

1 can cream of mushroom soup
1 (3 1/2 oz) can french fried onions
3 c cooked french style green beans, drained
dash of pepper
grated cheese, optional

in 1 quart casserole dish, stir in soup, 1/2 can onion rings, green beans, pepper and cheese. bake 350 for 20 minutes, or until bubbly. top with remaining onions and bake 5 minutes more.

Potato Casserole
a la Aunt Diana

6 medium potatoes
1/4 cup butter
1 can cream of chicken coup
1 pt sour cream
1/3 c green onions, chopped
1/2 c shredded cheese
3/4 c corn flake crumbs, buttered with 2 T butter

cook potatoes in jackets, then peel and grate. add butter, melted, to hot potatoes. mix separately cream of chicken and sour cream. put potato mixture into a 9x13 baking dish. add green onions and grated cheese and toss lightly. pour in soup and sour cream mixture. top with buttered corn flake crumbs.
bake at 350 for 35 minutes.
this is delicious with ham or ham cubes in it for an entire meal (1 pound ham).

chef's note: i like to cube the potatoes instead of grating them. many other recipes i have seen use frozen hash browns as an alternative too.

whole wheat aritsan bread
a la melissa clark

3 c water (100 degrees)
1 1/2 T yeast
1 T salt
6 1/2 c flour

Mix together all ingredients, except flour, in a large 5 qt bowl.  Add flour all at once. Stir until everything is moistened (no dry patches). Cover loosely with plastic wrap. Let sit in the counter for 2 hours. at this point you can make the bread, or put it in the fridge for up to 2 weeks. Sprinkle flour over the top and pinch off dough (smallest= grapefruit size). Use flour to coat the dough, pull and tuck under the edges to make a round loaf.  Put on parchment paper and let rise uncovered for 30-90 minutes (it doesn't matter how long, it will plump a little but not much). 20 minutes before you want to bake, heat the oven to 450 and put the bottom of a broiler pan, or another metal pan, on the bottom rack, and a baking stone, cast iron skillet or baking sheet on the middle rack. When oven is hot, transfer bread to oven, and pour 1 cup hot water into metal pan. bake for 30 minutes.

to die for blueberry muffins
a la Ruth

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

2 teaspoons ground cinnamon

1. Preheat oven to 400 degrees & Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

*Note from Ruth: I like to double this recipe so I have some for the freezer…great for a grab and go breakfast. Also, I’m a little heavy on the amount of blueberries I use.

Cabbage Pancakes
a la Lisa Weyand

1/2 large head cabbage, finely chopped
2&1/2 c. flour
2 T. dashi (bonito stock; can substitute chicken)

2 cups water
4 eggs
4 T. dry bread crumbs
4 t. pickled ginger, thinly sliced (the pink kind they serve with sushi)
1/4 c. finely chopped green onion
optional: 1/2 c. diced cooked chicken, small shrimp, scallops, or sausage
oil for frying

Mix well the cabbage, flour, fish or chicken stock, water, eggs, bread crumbs, ginger, & onions in a large bowl. You can add the meat/seafood at this point or add it to each 'pancake' as it cooks for more even distribution.

Heat a lightly greased griddle or skillet to med. heat & ladle approx. 1/2-1 c. batter onto it (depending on how large you want them). If necessary, use the back of a spoon to spread out into a circle. Cook until the bottom starts to color & edges are cooked, about 10 min. Flip & cook an additional 6-8 minutes. Serve hot with approx. 2 T. okonomiyaki sauce spread over the surface & then cut into 4 quarters (for a large pancake). Some chefs prefer to make a spiral of the sauce & then the mayonnaise.

Cornbread
a la Pioneer Woman

1/4 c + 2 T shortening
1 c yellow cornmeal
1/2 c flour
1 t salt
1 c buttermilk
1/2 c milk
1 egg
1 T baking powder
1/2 t baking soda

While preheating oven to 450, melt 2 T shortening in skillet or 8x8 pan.
Combine cornmeal, flour and salt in a bowl. In a separate bowl, comine buttermilk, milk and egg, then add baking powder and soda. Mix in to dry bowl. add 1/4 c melted shortening. pour into hot pan, smoothing top. bake 20-25 minutes until golden brown on top.

Black Bean Salad
a la Carlie

1 each of red, yellow and green pepper, diced
1/2 c chopped red onion
1 can corn, or frozen equivalent (defrosted)
1 clove garlic, minced
1/4 bunch cilantro, chopped
1/4 c olive oil
5 T red wine vinegar
1 t lime juice, to taste
i can (15 oz) black beans

Combine bell peppers, onion, corn, garlic and cilantro in large bowl, and toss to mix. Add olive oil, vinegar, lime juice and salt and pepper to taste, and toss again. Add beans and lightly toss.
Serve over lettuce or rice, with tortilla chips. maybe add some avocado on top??
For a summer day, chill before serving.

Hot Corn Dip

• 2 cups shredded chedder cheese
• 1 cup shredded Montery Jack
• 2 tbs chipotle peppers in adobo sauce, diced small
• 1 small can (4oz) diced green chilies, undrained
• 1/2 cup Mayo
• 1/4 tsp garlic powder
• 1 11oz can of corn, drained
• 1 small tomato
• 2 tbs cilantro, chopped
• 2 tbs green onions, sliced thin
  
  Preheat oven to 350 degrees. Mix the cheeses, chiptole and green peppers, mayo, garlic powder and corn together. Pour into an oven safe dish. Bake 20 minutes or until golden brown and bubbly. Top with diced tomatoes, green onions, and cilantro. Serve immediately with tortilla chips.

Fruit Cobbler
a la Pioneer Woman

1 cube butter
1 1/4 c sugar
1 c self-rising flour
1 c milk
2 c blackberries, or other fruit, fresh or frozen

Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Butter a baking dish.
Now rinse and pat dry the blackberries. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.
Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.

chef's note: i had to put cinnamon in it. maybe some nutmeg too.

5 Ingredient Flourless Cookies
a la mom

1 c peanut butter
1 c packed brown sugar
1 egg
1 t baking soda
1/2 c chocolate chips

blend peanut butter, sugar, egg and soda. fold in chocolate chips.
bake 350 for 9 minutes.

Aunt Marsha's Cookies
a la Aunt Marsha

1 c shortening
1/2 c sugar
1/2 c brown sugar
1 t vanilla
1 egg
2 c flour
1 t cream of tartar
1/2 t baking soda
1 t salt

cream shortening, sugars, vanilla and egg until fluffy. sift dry ingredients together and sift  into creamed mixture. bake 350 for 9-11 minutes.

Frosting
1/4 cup butter
2 T milk
1/2 t orange extract
1/4 t vanilla extract
1/2 t almond extract
pinch of salt
food coloring (optional)
powdered sugar (i used about a pound)

Frozen Beef Enchiladas
a la the Sister's Cafe

1 eye of round roast
1-2 cans Red Enchilada sauce
1 1/2 c shredded cheese
1 can diced green chilis
about 15 tortillas
1 additional can enchilada sauce and cheese

Leave roast in Crock Pot all day with a cup of water or broth, and shred. Add sauce, cheese and chilis to meat. Roll in tortillas and place in gallon ziplock bag(s).

Defrost, and place in 9x13 pan. Pour 1 can sauce over the top and sprinkle with cheese. Bake 350 for 35-40 minutes.

Chef's note: this made plenty for 2 servings. Divide and put in 2 bags.

Simple, Perfect Chili
a la Pioneer Woman

2 lbs ground beef
2 cloves garlic, chopped
1- 8oz can tomato sauce
2 T chili powder
1 t cumin
1 t organo
1 t salt
1/4 t cayanne pepper
1/4 c masa harina
2-  15oz cans beans

brown meat and garlic. drain fat, add tomato sauce and spices. simmer low for 1 hour. mix masa with 1/4 c water and mix in.
to eat right away, mix in beans and serve.
to freeze: place cooked beef/tomato/masa mixture in a ziplock in the freezer. defrost with a little water on stove, then add beans to serve.

chef's note: i didn't have masa harina, but i used cornmeal to give it that thickness and flavor.

Blueberry Muffins
a la Carlie

3/4 c milk
1/4 c lemon juice
2 c flour
3/4 c sugar
1 T baking powder
1/2 t cinnamon
1/2 t salt
1 egg, slightly beaten
1/4 c vegetable oil
1 c fresh or frozen blueberries

In small bowl, mix milk and lemon juice, set aside.
In large bowl, combine flour, sugar, powder, cinnamon and salt. set aside. add egg and oil to milk mixture, mix well. Gently stir in flour mixture until just moistened. Fold in blueberries.
Fill muffin cups 2/3 full. Bake 400 for 22-24 minutes.

Pancakes
a la mom

1 egg
1 c buttermilk
2 T oil
1 c flour
1 T sugar
1 t baking powder
1/2 t salt
1/2 t baking soda

Blend well egg, milk and oil. Add dry ingredients. Gridle until bubbly on one side, and flip.

Waffles
a la mom

2 eggs
2 c buttermilk
2 c flour
4 t baking powder
1 t soda
1/2 t salt
1/4 c + 2 T oil

Blend eggs and buttermilk. Add dry ingredients. Add oil. Bake until golden brown in your waffle iron.

Snickerdoodles
a la grandma martineau

1 c shortening
1 1/2 c sugar
2 eggs
2 3/4 c flour
1 t soda
2 t cream of tartar
1/4 t salt

mix shortening, sugar ad eggs thoroughly. sift together dry ingredients. mix with sugar mixture. roll in small balls, then in cinnamon sugar (1/3 c sugar to 1 t cinnamon). bake on ungreased cookie sheet for 8-10 minutes at 400.

Tortilla Soup 
a la mom

1 12oz can V-8 juice
1 can Ro-tel tomatoes (tomatoes and green chilies)
4-5 cilantro leaves
3/4 green bell pepper, chopped
1 small can tomato sauce
1 large onion, chopped
1 clove fresh garlic
1 large fresh tomato
4 can chicken broth
2 1/2 cans water
Toppings:
cooked chicken, cubed
tortilla chips, or fry your own
avacado, sliced
Monterey Jack cheese, grated
 tomato, chopped
onion, chopped
mozzarella cheese, grated
cilantro leaves

Liquify V-8, tomatoes, cilantro, bell pepper, tomato sauce, onion and garlic in blender. (note: you can leave this overnight in the fridge to enhance the flavor.) Add chicken stock and water, and warm in a large pot.
To serve, put tortilla chips in bottom of bowl. Add whatever toppings you want, then cover with soup. I recommend a large bowl.

Stuffed French Toast

1 pkg plain cream cheese
1/2 c powdered sugar
1/2 t vanilla
sandwich bread
4 eggs
1/4 c milk
1/2 t vanilla
1/2 t cinnamon

Mix cream cheese, 1/2 t vanilla and sugar together until smooth. Spread on bread and make sandwiches. Mix last 4 ingredients together in shallow dish. Dip each sandwich in egg mix on both sides, and grill over medium heat until golden brown. Serve with butter and powdered sugar, or fruit, if desired.

*Chef's note: This was my Mother's Day breakfast this year- what a treat! 

Restaurant Style Salsa

28 oz can whole tomatoes
2- 10 oz cans Rotel
1/4 c onions
1 clove garlic
1 jalapeno
1/4 t sugar
1/4 t salt
1/4 t cumin
1/2 c cilantro
juice of 1 lime

Put it all in the blender, and pulse 10-15 times.

Chef's note: I have no idea what 2 10 oz cans of Rotel were, so I bought cans of diced tomatoes, one with green chilies, one regular. I think it tasted wonderful.

Strawberry Lemon Cake
a la Michelle Nielson

2 1/2 c flour, divided
1/2 t soda
1/2 t salt
zest of 1 lemon
2 sticks butter (1 c.)
2 c sugar
3 eggs
1 T lemon juice
8 oz greek yogurt
12 oz strawberries

Glaze:
2 T lemon juice
1 c powdered sugar

Sift 2 1/4 c flour, soda, salt, then add zest in a separate bowl. Cream butter and sugar well, then add eggs one at a time, mixing and extra minute. Add lemon juice. Alternate dry ingredients and yogurt. Toss strawberries with 1/4 c flour and gently mix in batter.
Bake 325 for 60 minutes in a greased and floured bundt pan. Cool 20 minutes in pan, then transfer to wire cooling rack. Pour glaze over when cooled.

Fruit Salsa
a la Mom

2 kiwis, diced
2 golden delicious apples, diced
8 oz raspberries
16 oz strawberries, diced
2 T sugar
1 T brown sugar
3 T fruit preserves, any flavor

Mix, cover and chill for 15 minutes.

Crock Pot Minestrone Soup
a la Mom

1/2 onion, chopped
1 c carrots, chopped
1 celery stalk chopped
2 cloves garlic, minced
1 (28oz) can diced tomatoes
1 (15oz) can white beans, drained and rinsed (cannellini or navy)
3 c fat free chicken broth
1 oz chunk of good Parmesan cheese rind
1 fresh rosemary sprig
2 bay leaves
2 T chopped fresh basil
1/4 c chopped fresh Italian parsley leaves
salt and fresh pepper
1 med zucchini, chopped
2 c chopped fresh or frozen (defrosted) spinach
2 c cooked small pasta like ditalini or elbows (al dente)
extra Parmesan cheese to top

Rinse and drain beans. Puree beans with 1 cup of the broth in a blender.
In a crock pot, combine broth, tomatoes, pureed beans, carrots, celery, onion, garlic, herbs, cheese rind, salt and pepper. Cover and cook on low for 6-8 hours. Forty minutes before soup is done cooking, add zucchini and spinach. Cover and cook 30 minutes more. Add cooked pasta, cook 10 minutes more. Remove bay leaves, rosemary sprig, parmesan cheese rind, and season to taste with salt and pepper.

French Toast Casserole
a la Disney Family Fun magazine

Challah or other firm white bread
1/2 c pecan or walnuts, chopped
1/2 c packed brown sugar
1 t cinnamon or to taste
8 large eggs
1 3/4 c milk
2 t vanilla
maple syrup

Grease 9x13 pan with butter. Slice bread into 12- 1 inch thick slices, then slice into 1 inch cubes.  In small bowl, combine brown sugar, cinnamon and chopped nuts.
Arrange half of the bread cubes in a single layer in dish, then sprinkle half of sugar mixture over the top. Add second layer of bread and sugar mixture.
Whisk together eggs and milk in separate bowl, adding vanilla until well blended. Starting from the sides, and working towards the center, pour egg mixture evenly over bread. With a spatula, gently press down on bread to coat it with egg mixture. Cover dish with aluminum foil and refrigerate overnight or at least 4 hours.
Bake for 20 minutes at 350 with foil on, then 30 minutes without. Casserole should look brown and slightly puffed. Serve warm with maple syrup.

Mimi's Buttermilk Muffins
a la Mimi's Cafe

1 c. sugar
1/2 cup butter
3 eggs
2 1/2 c flour
2 t baking soda
1 t nutmeg
1/2 t cinnamon
3/4 c + 1T buttermilk

Nut Topping
1/2 c sugar
1 c walnuts, finely chopped
1/2 t cinnamon
1/2 t nutmeg

Cream butter and sugar. Add eggs one at a time and beat an extra minute. Sift together dry ingredients. Add to creamy mixture, alternating with buttermilk to avoid lumps, on low speed. Mix Nut topping in separate bowl.
Fill 12 muffin cups 3/4 full. Add a full, rounded Tablespoon of topping in each batter cup. Bake immediately, or topping will sink to the bottom. Bake 375 for 20-25 minutes, until toothpick comes out clean in center.

Fried Rice
a la Sis. Watanabe

cold cooked rice
oil
vegetables
meat
egg or egg substitute
soy sauce or salt

Heat oil in pan. Saute (or reheat) meat until nearly done. Add vegetables. Saute vegetables for 2-3 minutes. Add rice and cook until very hot. Add egg and stir it completely through the rice. Cook until done. Season with rice or soy sauce.

Meat ideas: (cut up in small pieces) bacon, chicken, beef, shrimp, ham, tufo, or none
Vegetables: (cut in small pieces) celery, green onions, carrots, green beans, water chestnuts, bean sprouts, parsley, peppers, cilantro, chives, asparagus and pineapple. 

Chef's Note: you can use anything in this rice. It is a great way to use leftovers! If you are using bacon, there is no need to add oil, just use the grease.

Lasagna
a la Mom

8 oz lasagna noodles
4 cloves garlic
2 can tomato sauce
1 t dried basil
2-3 t salt
1 to 1 1/2 lb browned hamburger
3/4 lb mozzarella cheese
2 medium onions
3 T olive oil
2 t dried oregano
1/4 c chopped parsley
1/2 lb sliced mushrooms
1/2 c grated parmesan cheese
2 c ricotta or cottage cheese

Cook noodles until tender. Rinse in colf water and set aside. Saute chopped onions and minced garlic in olive oil until soft and transparent, but not brown. Stir in tomato sauce, oregano, basil, parsley and salt. Cook in the sauce about 30 minutes, simmering and stirring often until it is thickened. Stir in sauteed mushrooms and hamburger.
Assemble lasagna- layer noodles, sauce, ricotta or cottage cheese, mozzarella cheese, parmesan cheese. Repeat twice for 3 layers. Bake 375 for 20 minutes.