Victoria’s Read

Cherry carrots

Ingredients:
5 carrots, sliced
2 tablespoons butter
1 ½ tablespoons honey
1/4 cup dried cherries

Directions:
Bring one inch of water in a medium saucepan to a boil. Add carrots and cook until tender, about 10 minutes. Drain and set aside.

In the same pan, melt the butter over medium heat. Stir in the honey until dissolved. Add the cherries and simmer over low heat for one minute. Remove from heat and stir in carrots until completely coated.

Cherry Mandlbrodt

Ingredient:
1 cup vegetable oil
1 cup white sugar
3 eggs
3 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 cup chopped pecans
½ cup maraschino cherries, halved
½ cup cinnamon sugar

Directions
Preheat an oven to 350 degrees F. Lightly grease a baking sheet.

Beat the vegetable oil and sugar with an electric mixer in a large bowl. Add the room-temperature eggs one at a time, allowing each egg to blend into the sugar mixture before adding the next.

Combine flour, salt, and baking powder in a small bowl. Stir flour mixture into sugar mixture until just incorporated. Fold in the pecans and cherries; mixing just enough to evenly combine.

Using lightly greased hands, divide dough into 2 equal portions. Form 2 loaves about 10 inches long and 3 inches wide and place on the prepared baking sheet. Sprinkle with cinnamon sugar.

Bake in the preheated oven until firm, 25 to 30 minutes. Remove from oven and allow to cool slightly. Cut each loaf into 3/4 inch slices. Place slices cut side up, back on the baking sheet.

Increase oven heat to 400 degrees F and return mandlebrodt to the oven. Toast until edges become golden brown, about 5 minutes. Cool in the pans for 10 minutes.

Leftover Turkey Soup

Ingredients:
1 leftover turkey carcass
3 medium onions, chopped
2 large carrots, diced
2 celery ribs, diced
1 cup butter, cubed
1 cup all-purpose flour
2 cups half-and-half cream
1 cup uncooked rice
2 teaspoons salt
1 teaspoon chicken bouillon granules
3/4 teaspoon pepper

Directions:
Place turkey carcass in a large pot and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set broth aside. Remove turkey from bones and cut into bite-size pieces; set aside.
In the pot, saute the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended.

Gradually add 1 qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.

Leftover Ham Soup

Ingredients:
1 package 15 bean mixture, soaked overnight
1 leftover ham bone
2 ½ cups cubed ham
1 large onion, chopped
3 stalks celery, chopped
5 large carrots, chopped
1 can diced tomatoes
1 can vegetable juice
3 cups vegetable broth
2 tbsp Worcestershire sauce
2 tbsp Dijon mustard
1 tbsp chili powder
3 bay leaves
1 tsp ground black pepper
1 tbsp dried parsley
3 tbsp lemon juice
7 cups chicken broth
1 tsp kosher salt

Directions:
Place the soaked beans into a large pot and fill with enough water to cover. Bring to a boil, simmer over low for 30 minutes. Drain. Add the ham bone, ham, onion, celery, carrots, tomatoes, vegetable juice, and vegetable broth. Season with Worcestershire sauce, Dijon mustard, chili powder, bay leaves, pepper, parsley and lemon juice. Pour in chicken broth to cover the ingredients.

Simmer over low heat, stirring occasionally, for about 8 hours. Add more chicken broth as needed throughout the day. Remove the ham bone and continue to simmer for a couple more hours.

Remove bay leaves before serving.

Instant Oatmeal Muffins

Ingredients:
Streusel Topping:
3 tbsp all-purpose flour
3 tbsp brown sugar
1/4 tsp ground cinnamon
2 tbsp butter
Muffins:
1 3/4 cups all-purpose flour
1/3 cup white sugar
2 tsp baking powder
1/4 tsp salt
2 packets instant maple and brown sugar oatmeal
1 egg, beaten
1 cup milk
1/4 cup vegetable oil

Directions:
Preheat oven to 400 degrees F. Grease 12 muffin cups.
Combine 3 tbsp flour, brown sugar, and cinnamon in a small bowl. Use a pastry blender or two knives to cut in the butter until the mixture resembles coarse crumbs. Reserve.
Combine 1 3/4 cup flour, white sugar, baking powder, salt and the instant oatmeal in a large bowl. Make a well in the center of the flour mixture; pour in the egg, milk and oil. Stir just until moistened. Spoon batter into prepared muffin cups, filling each 2/3 full. Evenly sprinkle streusel topping over muffins.
Bake in preheated oven until toothpick inserted in center of muffin comes out clean, about 15 minutes. Cool on wire rack for 5 minutes before serving.

Easy Oatmeal Muffins

Ingredients:
1 cup milk
1 cup quick cooking oats
1 egg
1/4 cup vegetable oil
1 cup all-purpose flour
1/4 cup white sugar
2 tsp baking powder
½ tsp salt

Directions:
Preheat oven to 425 degrees F. Grease muffin cups or line with paper muffin liners.
In a small bowl, combine milk and oats; let soak for 15 minutes.
In a separate bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full.
Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Flaxseed Donuts

Ingredients
3 cups all-purpose flour
1/2 cup ground flaxseed
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 eggs
1 cup white sugar
1 cup buttermilk
2 tablespoons vegetable oil
1 quart vegetable oil for frying

Directions
Whisk the flour, flaxseed, baking powder, nutmeg, and cinnamon together in a bowl until evenly blended; set aside. Beat the eggs and sugar together in a separate bowl; whisk the buttermilk and 2 tablespoons of vegetable oil into the egg mixture. Stir the flour mixture into the egg mixture until no lumps of flour remain and the dough is firm enough to handle. Cover the bowl and refrigerate at least 10 minutes.

Roll the dough to 1/2-inch thickness on a generously-floured surface. Use a floured donut cutter to cut donut shapes out of the dough. Let the donuts stand for 5 to 10 minutes as the oil heats.

Heat the frying oil in a deep-fryer or large saucepan to 360 degrees F.

Fry the donuts in the hot oil in batches until golden brown on both sides, about 2 minutes per side. Drain on a paper towel-lined plate before serving.

Berry-filled Donuts

Ingredients
4 cups vegetable oil
1 (7.5 ounce) package refrigerated buttermilk biscuits, separated
3/4 cup seedless strawberry jam
1 cup confectioners’ sugar

Directions
In an electric skillet or deep-fat fryer, heat oil to 375 degrees F. Fry biscuits, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels.

Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill bag with jam. Push the tip through the side of each doughnut to fill with jam. Dust with confectioners’ sugar while warm. Serve immediately

Pickled Pepper and Onion Relish

Ingredients
3 large onions, cut into thin slices
8 large green bell peppers, cut into thin strips
3 jalapeno peppers, seeded and minced (optional)
6 tablespoons pickling spice
2 cups white sugar
1 teaspoon salt
2 cups apple cider vinegar

Directions
Place onion, bell pepper, jalapeno pepper, pickling spice, sugar, salt, and vinegar into a large saucepan. Bring to a boil over high heat, then reduce heat to medium-low, and simmer 5 minutes, stirring occasionally.

Pack pepper mixture into hot, sterilized canning jars, and fill with hot vinegar, leaving 1/4 inch headspace. Top with a sterilized lid, and screw on tops securely.

Place jars into a canner or large stockpot, and cover with 2 inches of water. Bring to a boil, then reduce heat to medium, and simmer gently for 30 minutes. After 30 minutes, remove jars and allow to cool to room temperature. Refrigerate any jars that did not seal. Refrigerate after opening.

Pickled Hot Peppers

Ingredients
1 1/2 pounds banana peppers, cut into 1 inch pieces
1 pound jalapeno peppers, cut into 1 inch pieces
1/4 pound serrano peppers, cut into 1 inch pieces
6 cups vinegar
2 cups water
3 cloves garlic, crushed
1 onion, chopped

Directions
Place the banana peppers, jalapeno peppers, and serrano peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.

Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars.

Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.

Zucchini-Chocolate Chip Muffins

Ingredients:
1 ½ cups all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 egg, lightly beaten
½ cup vegetable oil
1/4 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup shredded zucchini
1/4 cup miniature semisweet chocolate chips
1/4 cup chopped walnuts

Directions:
In a bowl, combine flour, sugar, baking soda, cinnamon and salt.
In another bowl, combine the egg, oil, milk, lemon juice and vanilla.
Mix well.
Stir into dry ingredients just until moistened.
Fold in zucchini, chocolate chips and walnuts.
Fill greased or paper-lined muffin cups two-thirds full.
Bake at 350 degrees F for 20-25 minutes or until muffins test done.

Too Much Chocolate Cake

Ingredients:
1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
½ cup warm water
2 cups semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water.
Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Monte Cristo Hotdog

Ingredients:
1 tablespoon butter
1 all-beef hot dog
1 hot dog bun
1 slice Swiss cheese
2 tablespoons strawberry jam

Directions:
Melt the butter in a flat-bottomed pan over medium-high heat. Slice the hot dog length-wise about 3/4 of the way through; place onto the pan with the cut-side down along with the hot dog bun. Cook both until golden brown; flip and cook the other side until golden brown. Remove the bun from the pan and spread the strawberry jam over the inside of the bun; set aside. Meanwhile, top the hot dog with the slice of Swiss cheese. Place a lid over the hot dog and continue cooking until the cheese has melted, about 1 minute. Place the hot dog in the bun to serve.

Sweet and Sour Hotdogs

Ingredients:
1 tablespoon vegetable oil
1 (16 ounce) package frankfurters, cut into 1/2 inch pieces
1 cup ketchup
1/2 cup red currant jelly
2 teaspoons lemon juice

Directions:
Heat oil in a large skillet over medium high heat. Cook frankfurters until browned. Reduce heat to simmer.
In a medium saucepan over low heat, mix ketchup, red currant jelly and lemon juice until simmering, about 10 minutes.
Pour ketchup mixture over frankfurters. Thoroughly coat frankfurters. Remove from heat and serve with toothpicks.

Bacon Wrapped Hotdogs

Ingredients
10 hot dogs, cut into thirds
15 slices bacon, cut in half
1/2 cup packed brown sugar

Directions:
Wrap 1/2 slice of bacon around each piece of hot dog. Secure the bacon with a toothpick.
Place hot dogs into a slow cooker on low heat. Pour brown sugar over hot dogs, let cook for 5 to 6 hours; until the bacon is cooked.

Butterscotch Applesauce Cake

Ingredients:
½ cup butter or margarine, softened
1 cup packed brown sugar
2 eggs
1 cup applesauce
2 cups all-purpose flour
1 teaspoon baking soda
½ tsp salt
½ tsp cinnamon
1 cup raisins
2 cups butterscotch chips
1/3 cup sugar
3/4 cup chopped pecans

Directions:
In a mixing bowl, cream the butter and brown sugar. Add eggs and applesauce; mix well. Combine flour, baking soda, salt and cinnamon; add to creamed mixture. Stir in raisins. Spread in a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with chips, sugar and pecans. Bake at 375 degrees F for 25 minutes or until a toothpick inserted near the center comes out clean.

Chocolate Applesauce Cake

Ingredients:
½ cup butter or margarine, softened
1 ½ cups sugar
2 eggs
2 cups all-purpose flour
2 tbsp baking cocoa
1 ½ tsp baking soda
½ tsp salt
½ tsp ground cinnamon
2 cups unsweetened applesauce

TOPPING:
1 cup semisweet chocolate chips
½ cup chopped pecans
2 tbsp sugar

Directions:
In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine dry ingredients; add to the creamed mixture alternately with applesauce. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Combine topping ingredients; sprinkle over batter. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean.

Applesauce contains antioxidants, is a great source of fiber, is an anti-inflammatory, helps prevent lung cancer and helps protect your liver

Asparagus Bruschetta

Ingredients:
3 cups water
1/2 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
2 cups grape tomatoes, halved
1/4 cup minced fresh basil
3 green onions, chopped
3 tablespoons lime juice
1 tablespoon olive oil
3 garlic cloves, minced
1 1/2 teaspoons grated lime peel
1/4 teaspoon salt
1/4 teaspoon pepper
12 slices French baguette, toasted
1/2 cup crumbled blue cheese

Directions:
In a large saucepan, bring water to a boil. Add the asparagus; cover and boil for 2-4 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. In a bowl, combine the asparagus, tomatoes, basil, onions, lime juice, oil, garlic, lime peel, salt and pepper.

Using a slotted spoon, spoon asparagus mixture onto bread. Sprinkle with blue cheese.

Asparagus Wraps

Ingredients:
4 ounces blue cheese, crumbled
1 (8 ounce) package cream cheese, softened
1 egg
1 loaf white bread, crusts trimmed
1 (10 ounce) package frozen cut asparagus
1/2 cup butter, melted

Directions
In a medium bowl, mix the blue cheese, cream cheese and egg. Flatten each bread slice, and spread with blue cheese mixture. Place one piece of asparagus on each bread slice. Roll the slices. Place rolled slices in freezer bags, and freeze at least 4 hours or until frozen.

Preheat oven to 350 degrees F. Remove rolls from freezer. Brush with butter. Place rolls on a large baking sheet. Bake in the preheated oven 10 minutes or until bread is lightly browned and cheese is melted. Cut into bite-sized pieces to serve.

Asparagus is a good source of vitamin B6, calcium, magnesium and zinc, and a very good source of dietary fiber, protein, vitamin A, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese and selenium as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells

EASTER BREAKFAST CASSEROLE

Ingredients
1 pound bacon
1/4 cup diced onion
1/4 cup diced green bell pepper
3 cups shredded Cheddar cheese
8 eggs
2 cups milk
1 (16 ounce) package frozen hash brown potatoes, thawed

Directions
Preheat oven to 350 degrees F. Lightly grease a 7×11 inch casserole dish.
Fry the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Crumble.
In a large bowl beat together eggs and milk. Mix in cheese, bacon, onion and green pepper. Stir in the thawed hash browns. Pour mixture into prepared casserole.
Cover with aluminum foil and bake in preheated oven for 45 minutes. Uncover and bake for another 30 minutes until eggs have set.

EASTER GRASS SLAW

Ingredients
6 cups coleslaw mix
2 large carrots, shredded
1 medium yellow pepper, chopped
1 large apple, chopped
3 green onions, sliced
1/2 cup chopped celery
1 cup mayonnaise
1/2 cup sugar
2 tablespoons cider vinegar
1 teaspoon salt
1/4 teaspoon pepper

Directions
In a large bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, sugar, vinegar, salt and pepper. Pour over the cabbage mixture and toss to coat. Cover and refrigerate until serving

PERFECT BOILED EGGS

Place eggs in a pot; pour enough water over the eggs to cover. Cover and turn stove to high; bring to a boil; turn off heat and place pot on a cool burner. Let the pot sit with the cover on for 15 minutes. Meanwhile, fill a large bowl halfway with cold water; transfer the eggs from the pot to the cold water. Replace the water with cold water as needed to keep cold until the eggs are completely cooled. Chill in refrigerator at least 2 hours before peeling