Patricia, growing up we didn't have premade foods, Mom cooked from scratch . I do think most of the health problems of today are caused by highly processed foods.

Patricia, pot pie is comfort food to me. All in one meal, with a side salad.

Amy, same here, as I spent my early years in a territory before it attained statehood. Many items weren't available. Which in hindsight was perhaps better.

My allergist and nutritionist agree with you, and I know I'd be richer if I'd known better!

I like it with a salad and a dill pickle.

Patricia, you may have the dill pickle!  I made over 60 jars this summer and Kyle and friends can have them.

Poor Mans Cake

Enjoy this old-fashioned cake! We're so glad that we rediscovered it in our recipe archives. It's a keeper!

Ingredients
2 cups brown sugar
2 cups hot water
1 teaspoon salt
2 tablespoons vegetable shortening
1 package (15 ounces) raisins
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 cups all-purpose flour
1 teaspoon baking soda dissolved in 2 teaspoons hot water

cream cheese frosting (optional)

Instructions

Preheat the oven to 350 degrees F. Grease a 9x13-inch baking pan.
In a pan, combine brown sugar, hot water, salt, shortening, raisins, and spices. Bring to a boil, then remove from the heat and let cool to room temperature.
In a bowl, combine flour and dissolved baking soda, add to the batter, and mix well. Pour into prepared pan. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan. Frost, if desired.

Orange Kiss Me Cake
Prep
30 MIN
Total
2 HR 15 MIN
Ingredients
14
Servings
16
Ingredients
Cake
1
orange
1 cup raisins
1/3cup walnuts
2 cups Pillsbury BEST® All Purpose or Unbleached Flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup milk
1/2 cup margarine or butter, softened, or shortening
2 eggs

Topping

Reserved 1/3 cup orange juice
1/3 cup sugar
1 teaspoon cinnamon
1/4 cup finely chopped walnuts
Steps
1
Heat oven to 350°F. Grease and flour 13x9-inch pan. Squeeze orange, reserving 1/3 cup juice for topping; remove seeds. In blender container, food processor bowl with metal blade or food mill, grind together orange peel and pulp, raisins and 1/3 cup walnuts. Set aside.
2
Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and all remaining cake ingredients at low speed until moistened; beat 3 minutes at medium speed. Stir in orange-raisin mixture. Pour batter into greased and floured pan.
3
Bake at 350°F. for 35 to 45 minutes or until toothpick inserted in center comes out clean. Drizzle reserved 1/3 cup orange juice over warm cake in pan.
4
In small bowl, combine 1/3 cup sugar and cinnamon; mix well. Stir in 1/4 cup walnuts; sprinkle over cake. Cool 1 hour or until completely cooled.
Nutrition InformationHide
Serving Size: 1/16 of Recipe
Calories270
Calories from Fat90
Total Fat10g15%
Saturated Fat2g10%
Cholesterol30mg10%
Sodium300mg13%
Total Carbohydrate40g13%
Dietary Fiber2g8%
Sugars25g
Protein4g
% Daily Value*:
Vitamin A8%
Vitamin C10%
Calcium4%
Iron8%
Exchanges:
1 Starch; 1 1/2 Fruit; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

Christmas Salad

Contains all the colors of Christmas! This fresh, bright salad is made with broccoli, cauliflower, red onion and cherry tomatoes mixed with a creamy dressing.

Prep Time: 10 minutes Chill Time: 1 hour Total Time: 1 hour 10 minutes
Servings: 8

Author: Stacie Vaughan

Ingredients:
 
    1 head broccoli chopped into florets
    1 head cauliflower chopped into florets
    1 red onion thinly sliced
    2 cups cherry tomatoes halved

Dressing:

    1 cup mayonnaise
    ½ cup sour cream
    1 tbsp sugar

Instructions:

    Add veggies into a salad bowl.
    In another bowl, whisk together mayonnaise, sour cream and sugar. Pour over veggies and toss together.       
   Chill in the fridge one hour before serving.

Kitchen Tools:

Salad bowl
Measuring cups
Cutting board

The Best Filet Mignon Recipe

   by Kellie March 10, 2023

Quick and easy, the most perfect Filet Mignon recipe is fantastic for entertaining both small and large parties.

Prep Time: 5 minutes mins Cook Time: 20 minutes mins 10 minutes mins Total Time: 25 minutes mins

Yield: 4

Ingredients:

    ▢ 4 6-8 ounce Filet Mignon Steaks
    ▢ 2 tablespoons butter
    ▢ 2 tbsp kosher salt
    ▢ 2 tbsp fresh ground pepper

Instructions:

    Preheat oven to 400 degrees.
    Season the steaks liberally with kosher salt and black pepper on both sides.
    Melt the butter in a medium heavy bottom skillet over high heat.
    Add the steaks to the pan. Cook until a crust has formed and golden brown, approximately 3-4 minutes.
    Flip the steaks and transfer the entire skillet to the oven.
    Roast for 10-15 minutes or until cooked to the desired degree of doneness. (Remove when the temperature reaches 125 degrees for medium rare).
    Transfer the steaks to a platter and cover with foil. Allow the steaks to rest for 10 minutes.

    Serve and enjoy

CREAMY VEGETABLE SOUP
Creamy Vegetable Soup made easy in 30 minutes or less! Simple, flavorful & comforting vegetable soup recipe perfect for cold nights.
Prep Time
10minutes mins
Cook Time
20minutes mins
Total Time
30minutes mins
Course: Soup, Soups & StewsCuisine: AmericanKeyword: Creamy Vegetable Soup Servings: 6 servings Calories: 117kcal Author: Jessica & Nellie
Ingredients
5 cups chopped/ diced fresh or frozen vegetables- broccoli carrots, peas, celery, green beans, corn, etc
4 ½ cups broth
1 ½ cups milk or a 12 oz can of evaporated milk
½ cup diced onion
3 TBSP butter
¼ cup flour
1 tsp sage
½ tsp herb-blend all-purpose seasoning
1 tsp salt
½ tsp pepper
½ cup Parmesan cheese
¼ cup instant mashed potato flakes optional
Instructions
Start by melt butter in a medium saucepan.
Next, add the onion, seasonings, and flour. Stir to combine.
Then, whisk in 1 cup of broth. Heat until bubbling, then add the vegetables and another 2 cups of broth. Cover and cook on medium heat for about 10-15 minutes, until vegetables are soft.
Once that is complete, add in remaining 1 1/2 cups of broth, milk and potato flakes (if desired). Stir until well combined.
Cover and simmer for 15-20 minutes.
Notes
Creamy Vegetable Soup is perfect for cold nights and quickly comes together for a  flavorful and comforting dish!
Nutrition
Calories: 117kcal | Carbohydrates: 8g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 1277mg | Potassium: 38mg | Fiber: 1g | Sugar: 2g | Vitamin A: 617IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg

Navy Bean And Ham Soup (In a Crock Pot)
added by Karla Everett
I just love this bean soup recipe. My mom taught me how to make this years ago, but I have changed it a bit to fit my tastes. You can make this soup with different types of beans if you prefer. This soup can be made on the stovetop if you don't have a Crock Pot.

Cook time: 8 Hr  Prep time: 15 Min  Serves: 8 to 10
Ingredients

1 lb small navy beans (or your favorite bean)
1 onion, chopped
2 stick celery, chopped
3/4 c chopped carrots
2 Tbsp chopped garlic from a jar
1/2 tsp pepper
2 bay leaves, dried
leftover ham bone with meat on it
1-1/2 c chopped up ham, optional
4-5 c water
broth from the cooked ham
3 Tbsp fat from ham broth
Directions
1. Sort through the dry beans and discard any bad beans or rocks you may find. Place in water and soak overnight .
2. Drain and rinse the beans well.
3. Chop the onions, carrots, and celery. I like to use some of the celery leaves in mine.
4. Place cut vegetables in a Crock Pot with the beans. Add a meaty ham bone that was left over from a previous dinner and extra chopped-up ham meat if you want more meat.
5. Add the leftover juice and some of the fat from the cooked ham, it will be jelled once it's cold.
6. Add the water and the remaining spices.
7. Cover and let cook for at least 6 hours. Remove the ham bone and remove the ham off the bone and return the meat to the soup; I like to mash some of the beans at this time. Cook for 2 more hours. I like to serve my soup with some good ole corn bread.

ENJOY THIS RECIPE FOR PEANUT BUTTER HOT CHOCOLATE

By Joy Food Sunshine

Ingredient Checklist

    2 cups milk (whole milk, 2% milk, full-fat coconut milk, almond milk, etc)
    3 oz bittersweet or semi-sweet chocolate (6 TBS)
    ¼ cup creamy peanut butter
    4 TBS granulated sugar (or coconut sugar)
    1 TBS unsweetened cocoa powder
    1 tsp pure vanilla extract
    ⅛ tsp sea salt optional

Instructions Checklist

    Step 1
        Add milk chocolate, peanut butter and sugar to a small saucepan and heat over medium heat.
    Step 2
        Whisk constantly until chocolate is melted and the mixture is smooth.

    Step 3

        Add, cocoa powder, vanilla and salt (if desired) and whisk until completely combined and warm.

    Step 4

        Cover and remove from heat and let cocoa sit (covered) for 5 minutes before serving if you would like a very thick hot cocoa, or serve immediately.

Easy Hamburger Soup
PREP TIME
15 mins
COOK TIME
30 mins
TOTAL TIME
45 mins
SERVINGS
4 to 6 servings
If you're not using the red wine, use an equal measure of tomato juice or beef broth spiked with a teaspoon or two of your favorite vinegar.

Ingredients
1 to 1 1/3 pounds ground beef

1 cup diced yellow onion (from 1 small onion or 1/2 large onion)

2 stalks celery, diced

2 large carrots, diced

1 sweet bell pepper, seeded and diced

3 cloves garlic, minced

1 can (14.5 ounces) diced tomatoes

2 tablespoons tomato paste

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 cups beef broth

1/2 cup red wine, optional (see recipe note)

1 cup elbow macaroni, optional

Method
Brown the beef in a heavy stock pot:
In a large Dutch oven or stock pot over medium heat, brown the ground beef over medium heat. Break it apart with a wooden spoon into large chunks.

When browned, use a slotted spoon to transfer the ground beef onto a paper towel-lined plate to drain. Set it aside.

Cook the vegetables:
Pour off all but 1 tablespoon of the rendered fat from the ground beef (or add enough olive oil to make 1 tablespoon if there's not much fat).

Add the diced onion, celery, carrot and bell pepper and cook over medium heat until softened, about 5 minutes.

Add the seasonings, tomatoes, and broth:
Stir in the tomato paste and garlic, and cook about 30 seconds, until fragrant. Add in the oregano, salt, and pepper, and stir to combine.

Stir in the diced tomatoes, beef broth, and red wine (if using). Lastly, add the cooked ground beef back to the pan. Taste and adjust seasonings as needed.

Simmer the soup:
Bring the soup to a rapid simmer. Reduce the heat to medium-low, cover the pot, and cook for about 20 more minutes. If you are adding elbow macaroni, add it halfway through simmering, and cook until the pasta is tender.

Serve immediately:
Dole the soup out into individual bowls and serve hot from the pot. Leftovers will keep up to 5 days refrigerated, or up to 3 months frozen.



GROUND BEEF
FAMILY DINNERS
BUDGET DINNERS
MACARONIS
Nutrition Facts (per serving)
331 CALORIES
18g FAT
12g CARBS
30g PROTEIN

Amy, the last is very close to mine except for the garlic, red wine, and tomato paste. Okay, not so close...but similar.    

It is amazing, piping hot on a cold night after a long day's outside work.

I will have to try adding garlic and the recipe's substitute for red wine the next time I make it.

Easy Beef Bulgogi Bowls

Ditch the delivery and whip up a make-ahead recipe for Easy Beef Bulgogi Bowls served with pickled veggies and fried eggs.

Author: Kelly Senyei

Prep Time 2 hours hrs Cook Time 15 minutes mins Total Time 2 hours hrs 15 minutes mins Servings 4

Ingredients:
 
For the beef bulgogi:

    ▢ 1/2 cup soy sauce
    ▢ 1/2 cup packed light brown sugar
    ▢ 1 Tablespoon sesame oil
    ▢ 2 Tablespoons chili garlic sauce or Gochujang Chili Sauce, or more to taste
    ▢ 1/4 cup rice wine vinegar
    ▢ 2 Tablespoons minced garlic
    ▢ 2 Tablespoons minced ginger
    ▢ 1/4 cup thinly sliced shallots
    ▢ 2 pounds ribeye or top sirloin steaks, cut into 1/8-inch-thick slices (See Kelly's Note)
    ▢ 2 Tablespoons vegetable oil

For assembling the bowls:

    ▢ 3 cups cooked rice    ▢ 4 fried eggs
    ▢ 1 cup homemade or store-bought kimchi
    ▢ 1 English cucumber, cut into ribbons

Instructions
Make the beef bulgogi:

    In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, chili garlic sauce, rice wine vinegar, garlic, ginger and shallots.
 
    Add the sliced beef to the bowl with the marinade and toss to combine. Cover and refrigerate the beef for a minimum of 2 hours and up to overnight.

    Heat a large sauté pan over high heat. Add the vegetable oil then using a slotted spoon, add the marinated beef, searing it quickly on all side and being careful not to overcrowd the pan.

Transfer the beef to a plate.

Assemble the bowls:

    Divide the rice among four serving bowls and top it with the beef bulgogi. 
   
    Top each bowl with a fried egg, a portion of kimchi and cucumber ribbons. Serve immediately.

Kelly's Note:

    To thinly slice the steak, place it in the freezer for 30 minutes to help it firm up before using a sharp knife to cut it into thin slices.

Homemade Brown 'n Serve Rolls

Serve freshly baked rolls at short notice with these Homemade Brown 'n Serve Rolls. They're soft and fluffy with a golden brown top.

Servings 24 Prep Time 20 minutes Cook Time 20 minutes Rise Time 1 hour hour 30 minutes minutes

Total Time 2 hours 10 minutes minutes

Ingredients:
 
US Customary:

    1 package active dry yeast
    1/4 cup warm water
    1 tablespoon granulated sugar
    1 1/2 cups milk
    5 tablespoons granulated sugar
    6 tablespoons unsalted butter (softened)
    3/4 tablespoon salt
    4 1/2 cups bread flour (or all purpose flour)

Instructions:

    In a small bowl, dissolve the yeast in warm water with 1 tablespoon of sugar. Let it sit for 5-7 minutes until the yeast is frothy and activated.
   
    Heat the milk in the microwave for about 1 and a half minutes, until it is hot. Add the sugar and butter and allow the mixture to cool for a few minutes until it is warm to the touch (about 110º Fahrenheit). Add this to the yeast mixture.

    Add 2 cups of flour and mix until it makes a very soft batter. Cover and allow this to rise for 1 hour in a warm place.
   
    Add the salt and another 2 ½ cups of flour so that it makes a soft dough. Knead for 5-7 minutes by hand or 5 minutes using the dough hook on your stand mixer.

    Put the dough in a greased bowl, cover it. Allow it to rise in a warm place until double, about 30 minutes.

    Punch the dough down and work it into 20-24 rolls, depending on the size you'd like. Place the rolls in a greased pan and allow them to rise until double, about another 30 minutes.

    Heat the oven to 275 degrees. Bake for 20 minutes. The rolls should not be browned but will be fully cooked through. Allow the rolls to cool, then freeze them in zippered bags in the amounts that you'd like.

    When you are ready to bake the rolls, allow them to thaw in the refrigerator overnight or on the counter for 45 minutes. Bake the rolls at 400 degrees Fahrenheit for 8-12 minutes, depending on the size of the rolls.
 
    If you'd like, you can bake these rolls immediately instead of freezing them. If you'd like to do this, just bake them at 375 degrees Fahrenheit for 18-20 minutes.

Chicken Parmesan Stuffed Meatballs

Giant chicken meatballs stuffed with mozzarella cheese, and coated with seasoned breadcrumbs and parmesan cheese. These are packed with flavor!

Author Holly...Servings 12

Ingredients:

    1 pound lean ground chicken (I use 7% fat) (Optional ground turkey).
    1 cup panko breadcrumbs, divided
    1/2 Tablespoon dried minced onion
    1 Tablespoon fresh parsley
    1/2 cup freshly grated Parmesan cheese
    2 teaspoons garlic salt
    1 teaspoon black pepper
    1 garlic clove, minced
    1 large egg, beaten
    8 ounces Mozzarella cheese cut into 1/2 inch cubes
    1 jar (24 ounces) marinara sauce

Instructions:

    Preheat oven to 375° F. Spray a 12 cup muffin tin with non-stick spray.

    In a large bowl, stir together 1/4 cup panko breadcrumbs, minced onion, parsley, parmesan cheese, garlic salt, pepper, minced garlic and egg. Stir until combined.

    Add the ground chicken to the mixture, and gently combine (with your hands is easiest). Form the meatballs by rolling about 2 Tablespoons of chicken mixture in your hands, shaping into a ball.

Press one cube of mozzarella cheese into the center of the meatball, and press mixture around it to hide cheese. Repeat with remaining chicken mixture and mozzarella.

    Place the remaining panko breadcrumbs onto a large plate. Roll each meatball into the crumbs and then place in the muffin tin. You should get 12 meatballs total.

    Bake meatballs for 20 to 25 minutes, or until fully cooked. Serve immediately with warm marinara sauce.

Notes:

FREEZER INSTRUCTIONS: Cook meatballs according to instructions above. Let cool then place in a freezer-safe container.

Store in freezer up to 2 months. To reheat: Place the frozen meatballs in a greased 9×13 inch baking dish. Cover with marinara sauce. Cover and bake at 350° F. for 1 hour. Uncover and continue to bake 20 minutes or until meatballs are fully heated through.

Crock pot reheat: Place meatballs in a crock pot. Pour marinara sauce over the tops. Cover with lid and cook on Low heat for 4 hours.

 

Starbucks Cranberry Bliss Bars

The Starbucks Cranberry Bliss Bars are a seasonal menu item. Now you can make them anytime with this copycat recipe.

Prep Time: 30 minutes Cook Time: 25 minutes Total Time: 55 minutes minutes Servings: 48

Ingredients:

Cookie Bar Base:

    6 ounces unsalted butter room temperature
    1 1/4 cups brown sugar
    1/2 teaspoon kosher salt
    1 tablespoon orange zest
    1 teaspoon vanilla extract
    2 eggs
    1 egg yolk
    2 cups self-rising flour
    1 cup dried cranberries chopped
    1 cup white chocolate chips
    3 tablespoons finely minced crystallized ginger

Frosting:

    3 ounces cream cheese softened
    2 cups powdered sugar sifted
    1 pinch salt
    1 teaspoon orange zest
    1 tablespoon lemon juice

Topping:

    1 cup dried cranberries
    4 ounces white chocolate chips
    1 1/2 teaspoons vegetable oil

Instructions:

Cookie Bar Base:

    Line a half-sheet pan with parchment or Silpat. Set a rack in the center of the oven, and preheat to 325°F.

    Cream the butter and brown sugar together in the bowl of a stand mixer until smooth and creamy.

    Add the salt, orange zest, and vanilla and mix until well-combined.

    Add the eggs and yolk, one at a time, mixing until combined and scraping the bowl as necessary.

    Add the self-rising flour and mix until just combined.

    Fold in the dried cranberries, white chocolate chips, and crystallized ginger until evenly distributed.

    Using an offset spatula, spread the dough evenly in the prepared pan.

    Bake for 10 minutes. Then rotate the pan and continue to bake until the base is golden brown and fairly firm, an additional 10 to 12 minutes.

    Remove the pan from the oven and let it cool on a rack.

Frosting:

    Whip the cream cheese in the bowl of a stand mixer fitted with the whisk attachment until light.
   
    Add the sugar, salt, and orange zest.



    Cream the butter and brown sugar together in the bowl of a stand mixer until smooth and creamy.

    Add the salt, orange zest, and vanilla and mix until well-combined.

    Add the eggs and yolk, one at a time, mixing until combined and scraping the bowl as necessary.

    Add the self-rising flour and mix until just combined.

    Fold in the dried cranberries, white chocolate chips, and crystallized ginger until evenly distributed.

    Using an offset spatula, spread the dough evenly in the prepared pan.

    Bake for 10 minutes. Then rotate the pan and continue to bake until the base is golden brown and fairly firm, an additional 10 to 12 minutes.

    Remove the pan from the oven and let it cool on a rack.

Frosting:

    Whip the cream cheese in the bowl of a stand mixer fitted with the whisk attachment until light.
   
    Add the sugar, salt, and orange zest.

        Mix on low speed until the sugar is incorporated.

    Increase the mixer speed to medium-high and whip until light.

    Add the lemon juice and mix to combine.

    Once the bars have cooled, spread the frosting in a thin layer with an offset spatula. Don't be too concerned with being neat at the very edges since you will be trimming them.


Topping:

    Sprinkle the cranberries evenly over the bars.

    In a microwave-safe bowl, heat the white chocolate chips and oil together in 20-second bursts at 50% power, stirring in between, until melted.

    Scrape the melted chocolate into a zip-top bag. Snip off a tiny corner and drizzle the white chocolate in a cross-hatch pattern over the berries.

    Refrigerate for an hour.

    Using a pizza wheel, trim the edges of the bars to make an even rectangle. Cut vertically into thirds and horizontally into fourths. You will end up with 12 squares. If you would like dessert-size bars, cut each square diagonally in half to make 24 triangles. If you would like cookie-size bars, cut each triangle diagonally in half again for a total of 48 triangles.

Gooey Canadian butter tarts,

Butter Tarts By Diana's Little Kitchen

Prep Time: 30 minutes Cook Time: 25 minutes

This Butter Tarts Recipe will teach you to make the classic Canadian dessert with flaky pastry shells filled with a rich and gooey sweet filling.

Ingredients:

For the crust:

    ▢ 1 ½ cups (180 g) all-purpose flour
    ▢ ¼ teaspoon salt
    ▢ ½ cup (113 g) salted butter cold and cubed
    ▢ 4-6 tablespoons very cold water

For the filling:

    ▢ ½ cup (120 ml) corn syrup light corn syrup, or golden corn syrup
    ▢ ⅓ cup (67 g) light brown sugar
    ▢ 3 tablespoons (42 g) unsalted butter melted and cooled
    ▢ 1 large egg at room temperature
    ▢ 1 teaspoon vanilla extract
    ▢ ½ teaspoon cornstarch
    ▢ ¼ teaspoon ground cinnamon
    ▢ ¼ teaspoon salt
    ▢ ⅛ teaspoon ground nutmeg
    ▢ ½ cup (70 g) raisins optional

Instructions:

    In a large bowl, whisk together the flour and salt. With a pastry cutter, cut in the butter until only pea-sized pieces remain. You can also use a food processor to do this.
   
    Add 4 tablespoons of water and mix, add the water a little more at a time until the dough is shaggy and sticks together. Form into a flat disc and cover with plastic wrap. Chill in the refrigerator for at least 2 hours.

    Preheat the oven to 400°F (200°C), or 180°C if you have a fan oven.

    Once the dough is ready, roll into ⅛" thickness and cut into 4" circles. Press into the cavities and up the sides of a 12-count muffin tin. Gather up any scraps and repeat until all 12 of the spots in the muffin tin are full. Place the tin into the freezer while you prepare the filling to chill the crust

    In a medium bowl, whisk together the corn syrup, brown sugar, butter, egg, vanilla, cornstarch, cinnamon, salt and nutmeg until smooth. Stir in the raisins.

    Add the filling to the tart shells, only filling about 1/2 way.

    Bake in the preheated oven for 5 minutes, then reduce the heat to 350 and bake an additional 15-20 minutes, or until the filling is bubbling and the crust is golden.

    Allow to cool for at least 15 minutes before using a butter knife to help remove them from the pan.

Notes:

    Raisins are optional. You can leave them out, or replace them with the same amount of currants, chopped pecans, or chopped walnuts.

    Chilling is important. Chilling the dough for at least two hours will make it easier to roll out and work with. I also highly recommend freezing the shells before baking. Otherwise, the dough can slip down and the tarts can overflow.

    Be sure not to over-fill the tarts. Aim to fill each crust only half of the way. While baking, the filling will expand.

    To keep things neat, use a small cookie scoop to add the filling to the shells.

    To Store: Keep in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.

Everyone in the Soda Shoppe is talking up bean soup recipes. I don't have a recipe other than a list of ingredients.

Ingredients:

    1  package of dried navy beans, picked over-cleaned and soaked overnight
    Enough cups of salted water to cover
    1 half chopped yellow onion.
    lots of ground black pepper.
    Two chopped carrots
    One large ham or other meaty bone, meat removed from the bone and discard the bone
after cooking or saved for bone broth.

I generally use my slow cooker for seven hours overnight or five hours on high. But you could bring it to a boil on the stove and then add celery before cooking and an additional hour to fifteen minutes on medium or low. Some folks like to add celery after the first boil, but I don't care for cooked celery and some add a bay leaf, removing the leaf before serving. Bean soup is pretty forgiving and can go in many different directions.

Here is a cowboy's version of a 15 bean soup;

https://youtu.be/U0_qfNUu6sc

Okay ladies and gents, here is the recipe, first is the original version:

BEAN SOUP WITH SAUSAGE & KALE

7 ounces turkey kielbasa, cut into 1/2 inch slices
1 Medium onion, chopped
1 teaspoon bottled minced garlic (2 cloves)
1 15 ounce can cannellini beans (white beans) rinsed & drained
1 14 1/2 oz can no-salt added diced tomatoes (undrained)
1 32 ounce box reduced sodium chicken broth
1 teaspoon Italian seasoning, crushed
1/4 teaspoon ground black pepper
4 cups coarsely chopped kale or spinach

In large saucepan, cook sausage, onion and garlic 5 to 10 minutes or until sausage is browned and onion is tender.  Drain any excess fat.  Stir in beans, tomatoes, broth, Italian seasoning & pepper. Bring to boiling, reduce heat. Cover & simmer 5 minutes or until Kale is tender or spinach is wilted.

I used a mild sweet Italian ground sausage instead of kielbasa and used spinach, didn't have Kale.

I loved the taste of this, but next time I will alter some of the ingredients again (to my liking) i.e. less tomatoes, maybe a few more beans. Recipe stated: Serves 5. Indeed it might, but I'd say 4, because you'd want more than 1 bowl!  This recipe makes a lot, so you might have some left over to freeze for later. Don't forget to make some cornbread/muffins! You might want to lessen the chopped onion too.

Hope I got this all right.

Patricia, this is the recipe I use for buttertarts..no spices in it. I use my own pastry for this.

The Best Canadian Butter Tarts

YIELD:12 LARGE TARTS
The Best Classic Canadian Butter Tarts
prep time: 45 MINUTES
cook time: 15 MINUTES
total time: 1 HOUR
The Best Classic Canadian Butter Tarts - there's a reason why we have a national obsession with these sweet, buttery, caramel-y tarts. I've sampled them in many places across the country and this thick pastry version is my favorite. Don't do the raisin debate, just leave them out if they are not your thing. Everyone should be able to enjoy them as they like them.





Ingredients

For the Pastry
2 ¼ cups flour, pastry flour is best to use but all-purpose will do
1 tbsp brown sugar
½ tsp salt
1/2 cup shortening, Very cold and cut in cubes
1/2 cup butter, Very cold and cut in cubes
6 tbsp ice water, approximately, enough to bring the dough together
For the Filling
1/2 cup lightly packed brown sugar
1/2 cup corn syrup
1/4 cup butter, melted
1 egg
1 tsp vanilla extract
1/4 tsp salt
½ cup raisins, substituting, pecans, walnuts or chocolate chips also make good variations
Instructions
To prepare the pastry
Pulse the cold butter and shortening into the flour sugar and salt using a food processor until the shortening or butter is reduced to pea sized pieces.
Sprinkle the water over the surface and toss with a fork until the water is just incorporated into the dough. Do not over work the dough; handle it only enough so that the dough stays together.
Form the dough into two rounds about an inch thick.
Wrap in plastic wrap and let rest in the fridge for about a half hour.
Roll out on lightly floured surface. Cut into rounds with 4 inch cutter. Fit into muffin cups. Chill in the fridge or freezer while you prepare the filling. Cold pastry heading into a hot oven will always be flakier.
To make the filling
Combine all filling ingredients except raisins.
Mix well.
Sprinkle raisins in a single layer in the bottom of the pastry lined muffin cups.
Fill 2/3 full with syrup mixture.
Bake on bottom shelf of oven at 425 degrees F for 12 to 15 minutes.
Cool completely on a wire rack and remove tarts from from pans.


Notes
There is considerable debate about whether the filling in a butter tart should be runny or firm. Preferences vary, especially geographically but if you want a firmer, less runny filling simply add an additional egg, increase the brown sugar to 3/4 cup and decrease the corn syrup to 1/4 cup.

Tome, thank you for the recipe...added it to my file

Just a question, not a recipe:  What do you all use to break up ground beef, sausage, when you are browning it?  I don't have one of those things that look like a pastry thingy, and using the back of a spoon doesn't always work for me, my hands are much less agile than when I used to use the big spoon.  What do you actually call that "pastry thingy" I referred to?

Tome,I use a spatula to break up meat. Your talking about a pastry blender.

https://www.amazon.ca/Dough-Blender-Professional-Stainless-Cooking/dp/B0B3Z3ZZPM/ref=sr_1_54?keywords=pastry+blender&qid=1701818313&sr=8-54

Oh, thanks so much, Amy!  I know I've seen these used for my intended purpose on several cooking shows. I think I will get one for me, for Christmas!

You're  welcome Tome.

Hmmm...I wasn't aware there were so many ways. I use a large serving fork if it's a pan that won't scratch. If you don't want scratches, either use a separate bowl first or do as I sometimes do and use a large silicone fork that's used in cooking or serving.

I also have an older tool that's metal and the bottom is shaped like a snake. Or you could go modern and use one of these.


https://duckduckgo.com/?t=ffab&q=tool+for+chopping+up+ground+meat&atb=v406-7__&ia=web

I thought I had weighed in on the variety of tools to break up ground beef, but either my response went up in smoke or I confused some other forum with my answers.

Double Crunch Honey Garlic Chicken Breasts
By: Author Barry C. Parsons
 With over 2 Million views, this super crunchy double dipped chicken breast recipe with an easy honey garlic sauce is our most popular recipe ever.

PREP TIME
15 minutes
COOK TIME
15 minutes
TOTAL TIME
30 minutes


Ingredients
4 large boneless skinless chicken breasts
2 cups flour
4 tsp salt
4 tsp black pepper
3 tbsp ground ginger
1 tbsp freshly ground nutmeg
2 tsp ground thyme
2 tsp ground sage
1 tsp cayenne pepper
2 tbsp paprika
4 eggs
8 tbsp water
2 tbsp olive oil
3-4 cloves minced garlic
1 cup honey
1/4 cup soy sauce, low sodium soy sauce is best
1 tsp ground black pepper
canola oil for frying
Instructions
Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.
Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper. NOTE: This flour and spice dredge mix is sufficient for two batches of this chicken recipe so divide the batch and store 1/2 in a Ziploc bag in the freezer. I always like to make enough for next time...and there's always a next time with this recipe.
Make an egg wash by whisking together the eggs and water.
Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.
Cooking the chicken
Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.
Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce. Serve with noodles or rice.
To make the Honey Garlic Sauce:
In a medium saucepan add the 2 tbsp olive oil and minced garlic. Cook over medium heat to soften the garlic but do not let it brown.
Add the honey, soy sauce and black pepper.
Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.
TO MAKE THE OVEN BAKED VERSION
Follow the recipe exactly as for the fried version but while you are preparing the chicken, heat a baking sheet in a 425F degree oven. Preheating the pan does 2 things; it prevents the chicken from sticking to the pan and it ensures that the heat from the oven starts going directly into the crust on the chicken to make sure it becomes crispy.
Dip all your chicken pieces and coat as instructed. As you finish individual pieces, lay them out on a lightly floured cutting board while you finish getting them all ready.
When the pieces are all ready, take the hot pan from the oven and lightly oil the bottom of the baking pan with canola oil or other vegetable oil. Use only enough to coat the bottom of the pan.
Working as quickly as possible, transfer the chicken pieces to the oiled pan. Do not crowd the pieces together. They should NOT touch each other or they will steam and not get crispy. Leave at least an inch of space between all pieces.
Cooking the chicken
Lightly spray the tops of the chicken pieces with vegetable oil. I recommend that you have a spray bottle filled with canola oil to use in any oven fried recipe for chicken, including this one. A simple pump bottle will do. Spraying the tops helps them start to get crispy in the hot oven too.
Maintain the heat at 425 degrees F and place baking sheet in the oven. I use the second lowest rack in my oven.
Bake for 15 minutes without opening the door! Take the pan out of the oven and flip all of the chicken pieces over.
Return to the oven for another 10-15 minutes until the chicken pieces brown nicely and become crispy. Again don't open the door, maintaining a hot oven is important for this method.
Dip the baked pieces in the sauce as usual and serve immediately.


Notes
For a gluten free option, try substituting rice flour for the white flour.