Victoria’s Read

Strawberry Soup

Ingredients:
1 pint fresh strawberries, hulled
½ cup dry white wine or apple juice
½ cup sugar
2 tablespoons lemon juice
1 teaspoon grated lemon peel

Directions:
In a blender, combine all ingredients. Cover and process until smooth. Pour into two bowls; cover and refrigerate until thoroughly chilled, about 1-2 hours.

Strawberry Bread

Ingredients
2 cups fresh strawberries
3 1/8 cups all-purpose flour
2 cups white sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cups vegetable oil
4 eggs, beaten
1 1/4 cups chopped pecans

Directions
Preheat oven to 350 degrees. Butter and flour two 9 x 5 inch loaf pans. Slice strawberries and place in medium-sized bowl. Sprinkle lightly with sugar and set aside while preparing bread mixture. Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans. Bake for 45 to 50 minutes or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out and cool completely.

Strawberry Butter

Ingredients
1/2 cup butter, softened
2 tablespoons confectioners’ sugar
1 tablespoon strawberry preserves

Directions
In a small bowl, beat together the butter, confectioners’ sugar and strawberry preserves until creamy. Cover and refrigerate until serving.

Homemade Weiner Wraps

Ingredients
1 (.25 ounce) package active dry yeast
1 1/4 cups warm water (110 degrees to 115 degrees F)
2 cups whole wheat flour
1/4 cup packed brown sugar
1 teaspoon salt
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
8 slices processed cheese
3 tablespoons ketchup
8 hot dogs

Directions
In a large mixing bowl, dissolve yeast in warm water. Add whole wheat flour, brown sugar, salt and vanilla; beat until smooth. Add enough all-purpose flour to form a soft dough. Turn onto a floured surface; knead for 6-8 minutes or until smooth and elastic. Cover and let rest 10 minutes. Roll into a 20-in. x 14-in. rectangle; cut into eight 7-in. x 5-in. pieces. On each piece of dough, place a slice of cheese, 1 teaspoon ketchup and a hot dog. Fold edges of dough over and press tightly to seal. Place on a greased baking sheet. Bake at 350 degrees F for 30 minutes or until golden brown.

Cornmeal pigs-in-a-blanket

Ingredients
2 cups buttermilk biscuit mix
2 tablespoons cornmeal
7 tablespoons water
10 hot dogs

Directions
In a bowl, combine biscuit mix, cornmeal and water just until moistened. Turn onto a lightly floured surface; knead 5 times. Roll out into a 10-in. square; cut into 10 strips. Starting at one end, wrap each strip in a spiral around a hot dog; pinch ends. Place on an ungreased baking sheet. Bake at 425 degrees F for 10-12 minutes or until golden brown.

Striped Delight

Ingredients:
35 OREO Chocolate Sandwich Cookies, finely crushed
6 tablespoons butter, melted
1 (8 ounce) package Cream Cheese, softened
1/4 cup sugar
2 tablespoons cold milk
1 (12 ounce) tub Whipped Topping, thawed, divided
3 1/4 cups cold milk
2 pkg. (4 serving size) Chocolate Flavor Instant Pudding & Pie Filling

Directions:
Mix crushed cookies and butter in medium bowl. Press firmly onto bottom of 13×9-inch baking dish. Refrigerate 10 min.
Beat cream cheese, sugar and 2 Tbsp. milk in medium bowl with wire whisk until well blended. Gently stir in 1-1/4 cups of the whipped topping. Spread over crust.
Pour 3-1/4 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Pour over cream cheese layer.
Let stand 5 min. or until thickened. Drop remaining whipped topping by spoonfuls over pudding layer; spread to evenly cover pudding.
Refrigerate 4 hours. Cut into 24 squares. Store  in refrigerator.

Easy OREO Truffles

Ingredients:
1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package Cream Cheese, softened
2 (8 ounce) packages Semi-Sweet Baking Chocolate, melted

Directions:
Crush 9 of the cookies to fine crumbs. Reserve for later use. Crush remaining 36 cookies to fine crumbs; place in medium bowl.
Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
Dip balls in chocolate; place on wax paper-covered baking sheet. Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about 1 hour. Store  covered, in refrigerator.

Source: allrecipes.com

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.