Old Fashioned boiled raisin cookies

Boiled Raisin Cookies
One of Grandpa's favorites
1 cup water
2 cups raisins
1 cup margarine
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup nuts
3 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
11/2 tsp. cinnamon
2 tsp. salt
Boil raisins and water for 5 minutes. Cool. Cream margarine, sugar, eggs and vanilla. Add nuts and cooled raisins with juice. Then mix dry ingredients and stir in. Drop by teaspoons on greased cookie sheet and bake at 375º for 12 minutes.

Stacy's Marshmallow Caramel Popcorn

MARSHMALLOW CARAMEL CORN

2 cube butter (1 Cup)
1 c. brown sugar
1 (10 oz.) pkg. marshmallows ( 3/4 of a 16 oz bag of miniture marshmallows)
2 batches of airpopped popcorn( Haven uses 3 1/2 bags of microwave popcorn popped)

Melt butter and sugar. Stir to dissolve. Dissolve marshmallows in mixture over medium heat. Stir until marshmallows are completely melted and brown sugar mixture is completely incorporated with the melted marshmallows. Pour over popped corn and mix thoroughly.You can add holiday colored sprinkles or m&ms or gumdrops......enjoy!!

Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

2 boneless, skinless chicken breasts (or add left over chicken or turkey at the end)
1 teaspoon celery salt
1 onion, chopped
2 qt. water
½ teaspoon poultry seasoning
2 large carrots, sliced
1 teaspoon onion salt
2 celery stalks, sliced
2 teaspoons salt

Boil above ingredients for 1 hours. When chicken is tender, remove from broth and cut into 1 inch pieces and set aside(I like to tear mine so it's in big chunks). If the liquid has reduced to much you can add some more water at this point. Add 2 cups of uncooked noodles and continue to boil for 20 minutes.
Cream Sauce
¾ cup butter
1 cup flour
4 cups milk
Melt butter in large sauce pan. Whisk in flour, stirring constantly. Gradually add milk, stirring constantly until thickened (get it pretty thick). Add salt and pepper. Add cream sauce to broth/noodle mixture. If the soup is too thin after adding the cream mixture, continue cooking until desired thickness.
Note: Once you cream sauce has thickened, do not allow soup to boil as it may separate.
Also, if cream sauce has a strong white sauce flavor, add ½ to 1 tsp. lemon juice.

Chewy Granola Bars Recipe: From Make and Takes
• 2 1/2 c. Oats - quick rolled oats
• 1/2 c. Rice Krispies
• 1/4 c. coconut
• 1/2 c. M&M minis
• 1/2 c. brown sugar
• 1/2 tsp. salt
• 1/2 c. butter, softened
• 1/4 c. honey
• 1/2 tsp. vanilla
Add all of the ingredients and mix together until combined. Press into a square 8×8 pan. Bake at 350° for 18-20 minutes. Cool for 10 minutes and score into bars. Let it set completely and then cut into bars. For thinner bars, press mix into a 9×13 pan.
They seem to set a little better in the 9×13 pan. I also line my pan with parchment paper for easy removal
For additional topping ideas try these suggestions.
Instead of the m&m’s I have used in the past, I found mini chocolate chips and mini Reese’s peanut butter pieces.

You can use the same recipe for Chewy Granola Bars, but put half the mix in one glass dish(Pie Pan) and half in another glass dish(8x8) . This way the bars are a little thinner and I think they came together and crusted up better. Plus you end up with more of them.
Other moms have said they substituted raisins, chocolate chips, and peanut butter for this Chewy Granola Bar recipe. You could even use super mini marshmallows too. It’s a great recipe to experiment with.

Sarah Palin / Halloween 2008

Go out and VOTE !!!!! You MAVERICKS!

Crock Pot Roast Beef for French Dips

HAVEN’S Roast Beef
Pot roast is cooked then shredded to serve in sandwiches.
Ingredients:
• 1 lean beef roast (3 to 4 lbs.), rump, lean chuck, etc.
• 1/2 c. soy sauce
• 1 beef bouillon cube or equivalent beef base
• 1 bay leaf
• 1/2 teaspoon coarsely ground black pepper or 6 peppercorns
• 1 tsp. dried thyme
• 1 tsp. garlic powder
• Hogi rolls or French bread
Preparation:
Remove and discard all visible fat from roast. Place in a slow cooker. Combine soy sauce, bouillon and spices; pour over roast. Add water to almost cover roast. Cover and cook on LOW for 10 to 12 hours, or until meat is very tender. Remove meat from broth; reserve broth. Shred meat with a fork. Serve on hogi rolls or french bread slices with broth. We will frequently saute onions and mushrooms to serve with the roast for sandwiches. The kids also like it topped with pepper jack or provolone cheese.
Makes about 10 to 12 sandwiches.

White Chicken Chili

WHITE CHICKEN CHILI
• 3 15 oz. Cans Great Northern beans, drained
• 8 oz.( approx. 2 cups) cooked and shredded chicken
• 1 c. chopped onions
• 1 ½ c. chopped yellow, red, or green peppers
• 2 jalapeno chili peppers, stemmed, seeded and chopped (optional) or can or two green chillis (I like the green chillis)
• 2 garlic cloves, minced
• 2 tsp ground cumin
• ½ tsp salt
• ½ tsp dried oregano
• 3 ½ c. chicken broth (I always add more… if you don't want it as thick)
• Sour cream
• Shredded cheddar cheese
• Tortilla chips
Combine all ingredients except sour cream, cheese and chips in slow cooker. Cover and cook on low 8-10 hours or high 4-5 hours. Ladle into bowls and top individual servings with sour cream, cheese and tortilla chips.

dinner rolls

This recipe makes great SCONES for Navajo Tacos or as scones with honeybutter

Great Dinner Rolls
1 cup warm water
1 cup warm milk (I just heat it in the microwave for 30 seconds and let it sit while the yeast bubbled)
1/3 cup sugar
1 package yeast(2 1/4 teaspoon)
1/3 cup oil
1/2 T salt
1 egg
flour (I think I ended up using around 6 cups)

In mixer combine yeast, sugar, and warm water; let grow until bubbly(about 5 minutes). Add milk and mix. Mix in oil and egg. Slowly add 2 cups flour, mix and then add salt. Add 1/2 cup flour at a time until it comes away from side of bowl. Let rise in mixing bowl for about 30 minutes. Form rolls as desired and place on a greased cookie sheet. Let rise and additional 30 minutes. Bake at 375 degrees for 15-17 minutes. Brush hot rolls with melted butter. I made 2 dozen with this recipe.

Cafe Rio Beef

This is great with tacos, you MUST make the pico de gallo with it! It makes a TON so you will have lots of yummy leftovers!



Cafe Rio Beef
3lb Chuck Roast
1 Can Green Chile Sauce
1 C Beef Broth
1 Small Can Tomato Sauce
1 T Cumin
1/2 Onion
3 Cloves of Garlic, Minced

Place chuck roast in crock pot, mix green chile sauce, beef broth, & tomato sauce, cumin & garlic, pour over the top. Cut an onion in half a place full onion rings on top of the roast to flavor...they will be removed when the roast is cooked and discarded. Cook on low for 8-9 hours, or until meat falls apart easily. Shred meat into a different container, strain juices from the crock pot and pour over shredded beef. I let mine cook in the juice for another hour or so on high.
This is the green chili sauce I used.

























Pico de Gallo:
3 Vine Ripe Tomatoes, chopped
1/2 White Onion, chopped
1/4 Bunch of Cilantro, chopped
2 Cloves of Garlic, minced
1 tsp Fresh Lime Juice
Salt & Pepper to taste

BREAD BOWLS

Nothing pairs better with a thick, creamy soup recipe than fresh bread bowls.

This is the time of year we all turn to our favorite soup recipes for hearty, warming winter meals, we remember the taste of the fresh baked bread bowls often served with similar soups at restaurants, and think of how they would perfectly accompany our recipe. Make any bread dough recipe that suits your taste and your soup recipe. Generally, white bread dough is the best flavor for bread bowls.
Let the bread dough rest 10 minutes. You do not want the dough to rise completely , cut each loaf into three equal portions. Smooth and round cut edges into the rough shape of a bread bowl.
If necessary, grease another cookie sheet for rising and baking the bread bowls. Stagger bread bowl bread portions on the greased cookie sheet. Leave plenty of room between bread dough sections; you do not want risen bread dough to touch. Touching bread bowl dough will leave a soft spot after baking, not a hard bread bowl shell. One large cookie sheet will fit four bread bowl dough sections adequately.
Bake at temperature and timing based on your recipe. Generally 350* for 25 to 30 minutes
I Used Grandmommy’s bread recipe for my bread bowls………………