Applesauce Oatmeal Cake

I've had this recipe in my cookbook for years. I don't know where it came from. It's a great afterschool snack for the kids though. Especially with a cold glass of milk. You can do this either in a bundt pan or a 9x13 cake pan.

Applesauce Oatmeal Cake
1/2 cup butter or margarine, softened
1 cup sugar
3 eggs
1 cup flour
1/4 tsp salt
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 cup milk
1 cup raisins
1 cup chopped walnuts or pecans
3/4 cup applesauce (I like to use my homecanned sauce - store bought will work well too)
1 cup regular oats

Mix all ingredients well in a mixing bowl. Pour batter into a greased and floured bundt pan or 9x13 cake pan. Bake at 350 degrees for 45-50 minutes. If using the bundt pan - cool for 15 minutes then invert onto a plate for serving.

Fruit Kabobs

Want a showstopper? Take this to a potluck or other gathering and it will have that effect! We had dinner with some friends and took this and their 4 year old son was so excited about these! This was part of the May 2010 Aussie/NZ recipe swap I am part of. My team mate is magpie diner from Fraser Valley, B.C. The nice thing about this recipe is you can make it as simple or as elegant as you would like. I am all about frugality so went with the least expensive fruit I could find.

Fruit Kabobs

1/2 whole seedless watermelon

assorted melons such as cantaloupe or honeydew

1 pineapple

assorted smaller fruits such as grapes, blueberries or strawberries if desired

Ball the watermelon and other melons. For the watermelon, scoop out all the watermelon on the half you are going to use to hold the kabobs. Let it air dry for a few hours.

Peel and cube the pineapple.

Arrange fruit on skewers any way you like. Leave about 3 inches of space at the bottom so the skewers can be poked into the shell of the watermelon.

This recipe can be prepared ahead of time. Prepare skewers and lay flat on a cookie sheet and refrigerate until ready to serve.

Sirloin Steak Kabobs

I was wanting red meat. Really bad. I was wanting kabobs. Really bad. I found this tasty recipe on recipezaar.com. It comes from Marie. The boys didn't put much on their skewers as far as kabobs go so there were quite a bit of raw veggies and uncooked meat left over. Let me just say....this was good material for stir-fry the following night!

Sirloin Steak Kabobs

1/4 cup rice wine vinegar

1/2 cup vegetable oil

1/4 cup ketchup

1 tsp salt

1/2 tsp oregano

1/4 tsp black pepper

2 TBSP Worchestershire sauce

1/2 cup finely chopped onion

2 cloves minced garlic

Combine the ingredients well. This is your marinade.

Add:

3 lbs sirloin steaks cut into 1 inch cubes. Coat meat and refrigerate overnight.

Green bell pepper, cut into squares

Red bell pepper, cut into squares

Yellow bell pepper, cut into squares

1 small onion, cut into squares

mushrooms and tomatos would be very tasty as well....but I didn't have any

If you are using bamboo skewers....soak for 20 minutes before grilling.

Alternate meat and veggies on your skewers and grill till the meat is done to your liking.

Watermelon Lemonade

A long time ago I saw an idea for watermelon and lemonade. So I went browsing on recipezaar.com and found this keeper by Karen From Colorado. It was a huge hit! Just make sure to puree the watermelon well or it stays kind of chunky. As Christopher says "Hey Mom, a drink you can drink AND eat at the same time!" I didn't do a great job pureeing it the first time. lol

Watermelon Lemonade
8 cups cubed seedless watermelon
2 12 oz cans frozen lemonade concentrate
4 cups water

Run watermelon through a blender or food processor until smooth. (Don't forget the smooth part. ) Combine all ingredients in a large pitcher and mix well. You may want to keep a spoon in the pitcher for people to stir before pouring their drink. The watermelon tends to separate - but nothing a quick stir can't fix. This is a very refreshing drink on a really warm day.

Oatmeal Applesauce Cookies

A recipe from my mom - Marie Rogers. She made these for the boys when we lived in Arizona. I was in the hospital in Phoenix and Mom and Dennis graciously came down from Utah to watch the boys for about a week while I was having back surgery. Apparently they inhaled them she said. I like this recipe because I can incorporate my food storage rotation into it.

Oatmeal Applesauce Cookies
1 1/2 cups margarine or butter
2 cups sugar
2 cups brown sugar
1 1/2 cups applesauce
6 eggs
1/4 tsp allspice
2 tsp vanilla
**6 cups flour, maybe more if dough feels runny still
1 TBSP baking soda
1 TBSP salt
**3 cups oatmeal

**Feel free to change these amounts around if you want more oatmeal in your cookies.
Mix all ingredients well. Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 375 degrees for 11 minutes.

These also taste good with chocolate chips and/or chopped nuts added as well.

Pumpkin Chocolate Chip Cookies

This recipe comes from Russell's cousin Laura Jacobson. She sent it to me years ago. We (I mean I) make these a lot during the year. I will triple the ingredients so a quart of homecanned pumpkin can be incorporated. I am always looking for ways to include my food storage in our everyday cooking.

Pumpkin Chocolate Chip Cookies
1 1/2 cups shortening
4 1/2 cups sugar
4 eggs
1 TBSP cinnamon
1 TBSP baking powder
1 TBSP baking soda
1 1/2 tsp salt
1 TBSP nutmeg
1 TBSP vanilla
7 1/2 cups flour
1 quart homecanned pumpkin, drained and mashed
2 cups chocolate chips
1 1/2 cups chopped walnuts

Mix all ingredients in large mixing bowl. Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 375 degrees for 12-14 minutes or until light brown and firm to the touch.

Cannelone Crepes

This yummy recipe comes from Mom Zaugg. She made it for her family while they were growing up. The first time I had it was before Russell and I got married. I instantly fell in love with it.

Cannelone Crepes

Crepes:

2 cups flour

2 cups milk

1/4 cup oil

1/4 tsp salt

3 eggs

Beat together until well blended. Cook in crepe pan or if you are me and don't own a crepe pan...I do mine on the pancake griddle and use a spatula to spread them out so they are thin. As the crepes are done cooking I like to lay them on a clean kitchen towel, overlapping slightly. Set aside when done making crepes.

Filling:

1 8 oz cream cheese, softened

2 eggs

2 cups cottage cheese

4 green onions, thinly sliced

1 cube butter or margarine

1 28 oz jar spaghetti sauce

Parmesan cheese

Beat filling ingredients together until fluffy. Fill crepes. I like to fill them peanut butter style. Spread the filling over the crepes like you would peanut butter on bread. Roll crepes and place in a greased 9x13 baking pan. You may need a smaller pan for any extra crepes that don't fit in the big pan. If this is the case - then divide 1 jar of spaghetti sauce over both pans. Otherwise use the entire jar of sauce on the big pan. Sprinkle with parmesan cheese. Bake at 350 degrees for 3o minutes uncovered. We like this with homemade breadsticks.

Banana Cake

I don't have a picture to show for this recipe. I made it to take to a church potluck and it was gone lickety split! The recipe comes from a cookbook Russell and I got when we got married. It's called the Farnsworth Family Favorites. It's favorite recipes from my first mission president's family. We love this cookbook.

Banana Cake
1/2 shortening
1 tsp vanilla
1/2 cup sour milk (I used plain yogurt)
1 cup mashed bananas
1 tsp baking soda
1 1/2 cups sugar
3 eggs
2 tsp baking powder
1/2 tsp salt
1 1/2 cups flour
1 cup chopped walnuts or pecans

Combine all ingredients very well. Pour into greased 9x13 baking pan. Bake at 350 degrees for about 35 minutes. Let cool and frost with....

Chocolate Frosting
1 cube margarine or butter
5 TBSP baking cocoa
1/2 cup milk
4 cups powdered sugar
1 tsp vanilla

Melt margarine and cocoa. Add milk and bring to a boil. Add powdered sugar and vanilla. Pour over cake. Enjoy!

Sourdough Pancakes #2

This is another Sourdough Pancake recipe we really like. You will just have to scroll down to find the first one. :) This one comes from UnknownChef86 from recipezaar.

Sourdough Pancakes
4 cups sourdough starter
1/4 cup sugar
1/2 tsp salt
2 TBSP oil
1 egg, beaten
1/4 cup milk
1/2 cup flour
1 1/2 tsp baking soda

Mix all ingredients very well. Make pancakes on hot griddle. Serve with your favorite pancake toppings. Enjoy!

Coconut Chocolate Bars

This recipe is one I chose as part of the May 2010 Aussie/NZ recipe swap. Russell and the boys inhaled these. My teammate for this recipe is Seasoned Cook from Eastern North Carolina. I've made some of her recipes before and we've enjoyed them so far.

Coconut Chocolate Bars
4 eggs
2 cups sugar
1 cup butter, melted
2 tsp vanilla
1 cup flour
1/2 tsp baking powder
1/2 tsp salt
1 cup shredded coconut
1 cup baking cocoa
2 TBSP butter, melted

Topping:
2 cups milk chocolate chips
2 TBSP butter, melted

In a medium bowl beat eggs and add sugar. Blend in melted butter and vanilla. Add in flour, baking powder and salt.
Pour 1/2 the batter into another bowl. In one batter bowl add cocoa and 2 TBSP melted butter. In the other batter bowl add coconut.
Pour the chocolate batter into a greased 9x13 baking pan. Spread the coconut batter on top. (I noticed the coconut batter was really runny - don't know if it's supposed to be that way or not.)
Bake at 325 degrees. I had mine in the oven for around 45-50 minutes. Cool.

For the topping:
Melt chocolate chips. Add melted butter and mix. Spread onto cooled bars. Let cool completely and cut into bars. These are very rich so they don't need to be big. I thought they tasted similar to either a Mounds or Almond Joy candy bar.

Cat Head Biscuits with Sawmill Gravy

When I first saw this recipe I did a double take. Cat Head biscuits! No actual cats were used in the making of this recipe. :) This is actually one I chose as part of the May 2010 Aussie/NZ recipe swap. My teammate is Crafty Lady 13 from Dalton, Ohio. She found the recipe in Deen Brother's Y'all Come Eat cookbook. The biscuits have this name because they are the size of a cat's head. I can tell you it was an attention getter at the dinner table though!

Cat Head Biscuits

3 cups self-rising flour**

1 1/2 cups buttermilk

2 TBSP butter or margarine, cut into pieces and softened

Preheat oven to 400 degrees. Spray baking sheet with cooking spray and set aside. In a medium bowl combine flour, buttermilk and butter just until the dough comes together. On a floured surface pat the dough into a 1 1/2 inch thick round. Cut the dough into 6 4-inch circles. (I only had a 3 inch cookie cutter - so mine were a bit smaller.) Transfer biscuits to baking sheet. Bake about 20-25 minutes or until golden brown.

**If you are like me and don't buy self-rising flour - it can be made at home. You will need:

1 cup all purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

Mix well and use for every 1 cup of self rising flour.

Sawmill Gravy

1 lb bulk sausage

4 1/2 TBSP flour

2 1/2 cups milk

salt and pepper to taste

In a large skillet brown sausage. Sprinkle flour over sausage and coat well. Gradually add milk and stir. Bring to a boil and stir until gravy is thickened. Add salt and pepper to taste.

Break open biscuits and spoon gravy generously over the top. Enjoy!

Crockpot Yogurt

A few friends of mine had mentioned months ago that they made their own yogurt at home in their crockpots of all places! I was intrigued so went online and did a search. The recipe I am posting is a result of that search. I've been making this for months now. Yeah I know - I could just as easily buy it - but I found it's much cheaper and cost effective to make it myself. I use this in place of sour cream or buttermilk in my baking recipes.

Crockpot Yogurt
You need at least a 4 quart crockpot

1. Turn on your crockpot to low. Pour in 1/2 gallon of milk. (8 cups)
2. Keep on low for exactly 2 hours and 30 minutes.
3. When the 2 hours and 30 minutes passes - turn off the crockpot and unplug it. Let the milk cool with the lid on for 3 hours.
4. After 3 hours passes - remove 2 cups of the warmed milk and place in a bowl. Add 1/2 cup of yogurt with live active cultures** and mix thoroughly.
5. Pour the yogurt-milk mixture back into the crockpot. Whisk thoroughly.
6. Place the lid back on the crockpot and wrap the entire pot in a thick bath towel.
7. Let it culture overnight.
8. In the morning - stir yogurt if desired and place in a container of your choice. This does make 1/2 gallon of yogurt so you will need a good size container.

**On the yogurt with active cultures - when I first start - I just use one of the 6 oz containers of store bought PLAIN yogurt. After the first batch of yogurt is made you can simply set aside 1/2 cup of this yogurt to make your next batch.

This is not a sweet yogurt. To sweeten - add favorite fruit and some honey. This is really good mixed in with granola. We also use it in fruit smoothies. I only add the fruit/honey to the little bit I will be using at that time - not to the whole batch.

Freezer jam would also work as a sweetener.

Breaded Fish with Rice Pilaf

We don't eat a lot of fish at our house - but when we do - this is one of the ways we like it. I like to use cod but when it is too expensive - any white fish should work. As for the Rice Pilaf - this recipe comes from Mom and Dad Dysart. Not sure where they got it from - but Russell really likes it. That's all that matters at my house.

Breaded Fish
desired amount of fish to feed your family
1-2 eggs, beaten
salt and pepper
1 1/2 cups fine bread crumbs - either homemade or storebought
parmesan cheese
Italian seasoning

Cut fish into serving pieces. Coat in beaten egg. If you have a lot of people in your family - 2 eggs are the better option.
Combine bread crumbs, parmesan cheese, salt and pepper and Italian seasoning in a food processor and mix well. I just eyeball the cheese and seasonings.
Coat the fish pieces in breadcrumb mixture and place on a baking sheet that has been sprayed with vegetable spray. Bake at 500 degrees for about 15 minutes or until fish is flaky when you go to separate it with a fork.
Serve with tartar sauce if desired.

Rice Pilaf
2 cups long grain white rice
2 1/2 TBSP oil
4 cups boiling water
4 tsp boullion
3/4 cup thin pasta (such as angel hair or spaghetti)

Combine rice, oil and pasta in a skillet. Over high heat brown the rice. Pour into a 2 qt casserole dish. Add boullion and boiling water. Mix. Cover casserole and bake at 375 degrees for 30 minutes.

Oatmeal Raisin Cookies

This recipe comes from the Mr. Food's Favorite Cookies cookbook. My Grandma Dot sent this book to me and it is well used and loved at my house. This recipe specifically appeals to a certain 7 year old that resides here. He loves his raisins!

Oatmeal Raisin Cookies
1 cup butter or margarine, softened
1 cup granulated sugar
1/2 cup brown sugar, firmly packed
2 eggs
1 tsp vanilla
3 cups flour
1 tsp salt
1 tsp baking soda
1 1/2 cups rolled oats
1 1/4 cups raisins

Combine all ingredients well in a mixing bowl. Preheat oven to 375 degrees. Drop by spoonfuls onto baking sheets and bake for about 11 minutes. Cool. Enjoy with a large glass of milk!

Carrot-Apple Bars or Muffins

This recipe actually comes from Taste of Home. I have had it for many years. The original recipe calls it Teddy Carrot Bars because they use Teddy Grahams. I changed some things in the actual recipe to make it work for our jars and jars of food storage.

Carrot-Apple Bars or Muffins

2 1/2 cups flour

2 cups sugar

2 tsp baking soda

2 tsp cinnamon

1 tsp salt

1 pint carrots, drained

1 pint applesauce

4 eggs

4 TBSP vegetable oil

Combine all ingredients well in a large mixing bowl. You have enough batter here to do a couple different things. You can make 2 9x13 pans OR lots of muffins OR 1 9x13 pan and 12 muffins.

Spray your pans and divide the batter evenly. Bake at 350 degrees. About 20 minutes for the muffins and closer to 30-35 minutes for the 9x13 pan. Cool completely. If desired - frost with favorite cream cheese frosting. I like to frost the 9x13 pan but leave the muffins as is.