Aunt Cindy's Wassail

Here it is, the wonderful wassail that Aunt Cindy used to make for Ange and I. I love making it on Halloween and Christmas!

1 gallon apple juice
1 cup orange juice
1/2 cup lemon juice
2 sticks cinnamon
10 cloves
10 allspice
1 cup sugar (optional)
2-4 cups water (optional, but I wouldn't add much if you don't use the sugar)

Simmer 25-30 min. Serve warm or chilled.

NOTES: I don't like to add sugar, so I don't add the water either. If it is too tart, a little water helps. I know some like sweeter drinks, so the sugar/water helps with that. It also helps the wassail go further!

Reno's Best Spinach Artichoke Dip

Ingredients

2 cups shredded pepper jack cheese

2 cups shredded parmesan cheese

6 cloves garlic, minced

1 cup sour cream

1 tsp pepper

1 cup mayo

14 oz package frozen spinach, thawed and chopped

8 oz marinated artichoke hearts, chopped.

Mix all ingredients together. Put in a 9x13 glass pan and cook for 35min on 400. Serve warm with crackers or vegetables.

Creamy Tomatillo Dip

1 package Hidden Valley Ranch Dressing Mix

1 cup mayo

1 cup cilantro, chopped

2 cloves garlic, chopped

3 tomatillos-peed off paper, chop

1/4 cup buttermilk

1/4 tsp. cayenne pepper (optional)

1. Put all ingredients in blender and puree. Make sure garlic, tomatillos, and cilantro are sufficiently chopped. More buttermilk can be added to achieve a more runny consistency.

This recipe is great for dipping tortilla chips, crackers, or vegetables. I also really like it on tacos and burritos instead of sour cream.

Maple Apple Crisp

INGREDIENTS

• 5 apples - peeled, cored, and sliced
• 3/4 cup maple syrup
• 1/2 cup all-purpose flour (Yes, you CAN taste the wheat)
  
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1 pinch salt
• 1/4-1/3 cup butter, softened

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. Place apples in an 8x8 glass inch baking dish. Toss apples with syrup. In a separate bowl, mix together flour, oats, sugar, and salt. Cut in butter until mixture is crumbly. Sprinkle mixture evenly over apples.
3. Bake in the preheated oven for 35 minutes, until topping is golden brown. Serve warm or at room temperature.

This recipe is quick and easy, and it's pretty hard to mess up, too. I usually make it when I have the elders over, or I just need to cook for several people. This is sure to please.

Overnight Blueberry French Toast

Ingredients

12 slices day-old bread, cut into 1 inch cubes
2 (8 ounce) packages cream cheese, cut into 1 inch cubes
1 cup fresh blueberries
12 eggs, beaten
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup

1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter

Directions

Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast.

Peppermint Cocoa Mix in a Pint Jar

Ingredients for Jar
1/2 cup powdered coffee creamer
1 (2.25 oz.) bottle red sugar (you can color 1/3 cup sugar with a few drops of red food coloring and mix well)
1/4 cup hard peppermint candies, crushed
circle of heavy paper
1/2 cup chocolate flavored drink mix (like Quick)
1/2 cup dry milk (scant 1/2 cup)

1. Place ingredients in Jar in order listed above, placing a circle of heavy paper on top of the crushed peppermints to prevent powdered sugar from sifting down through the peppermints. (If you want to make a diagonal design tip jar on edge but cut out your circle into an oval.)
2. Decorate jar.
3. Attach tag.

Tag:
Peppermint Cocoa
1. Empty cocoa mix into a large mixing bowl. Remove and discard paper circle.
2. Blend mix very well with a whisk.
3. Place mix back into jar or a container of your choice.
4. Place 1 1/2 to 2 Tblsp. mix into a cup. Add 1 cup boiling water. Stir until mixture is completely dissolved. Top with whipped cream if desired.

Basic Hot Cocoa Mix

2 cups nonfat dry milk
1 cup sugar
1/2 cup cocoa
1/2 cup non-dairy creamer
1 dash salt
mini marshmallows, optional

Combine ingredients and mix well. Store in an airtight container. Yield: 4 cups.

To use Hot Cocoa Mix:
Add 3 to 4 Tblsp. of mix to your favorite mug and fill with boiling water. Stir to blend. Add some marshmallows or cream.

Flavored Cocoa Variations
*Use flavored creamers such as Hazelnut, Irish Cream, French Vanilla, etc. (We actually used blueberry cobbler this year that was really yummy!)
*Some people like to add a package of Raspberry or Cherry unsweetened dry beverage mix (like Kool-Aid) to cocoa mix. It makes it a bit tart, you will need to add more sugar. You might try only part of an envelope. (I have never tried this variation, so let me know if it's good.)
*Try adding one teaspoon of cinnamon to the cocoa mix.

Cheese Burger Chowder

I made this the other night and we were pleasantly surprised with how good it was. It was very yummy! However, I feel I should warn you, I felt more full 30 minutes after dinner than I did when I quit eating! I also added some carrots, which were good too. (And extra cheese, but I used mild and it was still good.)

Cook Time: 35 minutes

Ingredients:
1 pound lean ground beef
2 medium potatoes, peeled and cubed, about 2 cups
1/2 cup chopped celery
1/4 cup chopped onion
2 tablespoons chopped green pepper
1 tablespoon beef bouillon granules or beef base
1/2 teaspoon salt
1 1/2 cups water
2 1/2 cups milk
3 tablespoons flour
1 cup shredded sharp Cheddar cheese

Preparation:In a 3 to 4-quart saucepan brown beef. Drain off excess fat. Stir in cubed potatoes, chopped celery, chopped onion, chopped green pepper, bouillon or base, salt, and 1 1/2 cups water. Cover and bring to a boil; reduce heat and simmer until vegetables are tender, about 15 to 20 minutes.
Blend flour with 1/2 cup of milk. Add to saucepan along with the remaining 2 cups of milk. Cook and stir until thick and bubbly. Add cheese; heat and stir until cheese is melted. Serves 6 to 8.

Stroganoff

This is actually Uncle Cliff's recipe but one of my families favorites. It works great in a cock-pot or stove. And it makes the whole house smell so yummy!!

Brown 1-1 1/2 lbs. stew meat with chopped onion. Season with:
1/4 tsp. garlic powder
1/4 tsp. salt
1 tsp. oregano
1/2 tsp. thyme
1 bay leaf
1/2 tsp. basil
2 beef bouillon cubes
Simmer with 1-2 cups water for several hours until tender. Mix 1 can cream of mushroom soup and 1 cup sour cream into mixture. Heat but don't boil. Serve over rice or noodles.

Darn Good Thumbprint Cookies

This falls into the "I just can't do the same thing as everyone else" category!

Mix together:

• 2/3 c butter (margarine? really -- why bother making cookies to use margarine -- if you are going to blow the diet, use the good stuff!)
• 1/2 c coconut flour
• 1/2 c sugar
• 2 egg yolks
• 1 t vanilla
• 1 cup flour

Chill for 1/2 hour or so. This does two things 1) makes it easier to roll the dough and 2) the coconut flour needs a little time to soften. (Bob's Red Mill makes coconut flour.)

Finely smash/chop a cup or two of macadamia nuts.

Make the dough into 1 inch balls. Dip the dough balls as follows:

• 2 lightly beaten egg whites
• 1 cup of smashed/chopped macadamia nuts
• 1/2 cup fine coconut -- not the huge candy pieces -- use really finely shredded macaroon coconut (Bob's Red Mill again for me.)

Place the cookies on the cookie sheets (we can't do this without referring to a certain SNL skit w/ the crazy Alec Baldwin) and make a thumbprint in each one.

Bake at 350 for 10 - 12 minutes. While the cookies are cooling, spoon a bit of jam into each one. They are really good w/ sunshine marmalade or the "Oops I screwed up Carrot Cake Jam" because they both have extra pineapple.

Makes 42 cookies, which is enough to share with two families and still get to eat one after DH snarfs what's left! I was going to post a photo, but someone ate the samples!