Lemon Cider

Lemon Cider
1 gallon apple cider
1 can (12 oz.) frozen lemonade concentrate, thawed
1 lemon, thinly sliced or cinnamon sticks
---------
In a punch bowl, combine cider and lemonade; mix well. Float lemon slices on top. Or, serve warm, heat cider and lemonade; garnish individual servings with a cinnamon stick.

Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread
3 cups all-purpose flour
 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda
4 eggs
2 cups sugar
2 cups canned pumpkin
1-1/4 cups vegetable oil
1-1/2 cups semisweet chocolate chips
----------
In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into the dry ingredients just until moistened. Fold in the chocolate chips. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans.

Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Frosted Pumpkin Cranberry Bars

Frosted Pumpkin Cranberry Bars
1-1/2 cups all-purpose flour
1-1/4 cups sugar
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. ground ginger
3 eggs
1 can (15 oz.) solid-pack pumpkin
3/4 cup butter, melted
3/4 cup chopped dried cranberries
BROWN BUTTER FROSTING:
1/2 cup butter
4 cups confectioners' sugar
1 tsp. vanilla extract
4 to 6 Tbsp. milk
----------
In a bowl, combine the first six ingredients. In another bowl, whisk the eggs, pumpkin and butter; stir into dry ingredients until well combined. Stir in the chopped cranberries. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For frosting, heat the butter in a saucepan over medium heat until golden brown, about 7 minutes. Remove from the heat; cool for 5 minutes. Stir in confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Spread over bars before cutting.

German Chocolate Bars

German Chocolate Bars
1 package (18-1/4 oz.) German chocolate cake mix
2/3 cup cold butter, cubed
1 cup semisweet chocolate chips
1 can (15 oz.) coconut-pecan frosting
1/4 cup milk
----------
Place cake mix in a bowl; cut in butter until crumbly. Press 2-1/2 cups into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 10 minutes; immediately sprinkle with chocolate chips. Drop frosting by tablespoonfuls over the chips. Stir milk into the remaining crumb mixture; drop by teaspoonfuls over top.

Bake 25-30 minutes longer or until bubbly around the edges and the top is cracked. Cool on a wire rack.; Refrigerate for 4 hours before cutting.

Parmesan Rolls

Parmesan Rolls
2 packages (1/4 oz. each) active dry yeast
1/2 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/2 cup grated Parmesan cheese
1/3 cup butter, melted 3 Tbsp. sugar
1 tsp. salt 1 cup cornmeal 2 eggs
4-1/2 to 5 cups all-purpose flour
TOPPING:
1/4 cup butter, melted
1/4 cup grated Parmesan cheese
---------
In a large mixing bowl, dissolve yeast in water. Add milk, Parmesan cheese, butter, sugar, salt, cornmeal and eggs; mix well. Add 3 cups of flour and beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Shape into 24 ovals; dip each into melted butter and Parmesan cheese. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to cool on wire rocks.

Festive Cranberry Drink

This drink can be served warm or cold, its delish either way.

Festive Cranberry Drink
4 cups fresh or frozen cranberries
3 quarts water, divided
1-3/4 cup sugar
1 cup orange juice
2/3 cup lemon juice
1/2 cup red-hot candies
12 whole cloves
------------
In a large kettle, combine cranberries and 1 quart water. Cook over medium heat until the berries pop, about 15 minutes. Remove from the heat. Strain through a fine strainer, pressing mixture with a spoon; discard skins. Return cranberry pulp and juice to the pan.

Stir in the sugar, juice, red-hots and remaining water. Place cloves in a double thickness of cheesecloth. Bring up corners of cloth and tie with kitchen string to form a bag; add to juice mixture. Bring to a boil; cook and stir until sugar and red-hots are dissolved.

Remove from the heat. Strain through a fine mesh sieve or cheesecloth. Discard spice bag. Serve drink warm or cold.

Goblin's Orange Popcorn

This month it was my turn to host book club.; I had chosen the book "Marley & Me" and thought it would be fun to watch the movie. Of course you have to have popcorn to watch a movie. I was browsing through my Taste of Home Halloween magazines and found this popcorn recipe and decided to try it. I colored my purple. It was so good that now I think any time I watch a movie, I should have a bowl of this stuff.
4 quarts popped popcorn

Goblin's Orange Popcorn
1/2 cup butter, cubed
1 cup sugar
6 Tbsp. light corn syrup
Dash of salt
1 tsp. vanilla extract
12 drops yellow food coloring
4 drops red food coloring
----------
Place popcorn in a very large bowl. In a small saucepan, melt the butter. Stir in sugar, corn syrup and salt. Cook and stir over medium heat until mixture comes to a boil. Reduce heat to medium-low; cook 5 minutes longer, stirring occasionally.

Remove from the heat. Stir in  vanilla and the food coloring. Pour over popcorn; toss to coat. Transfer to two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray.

Bake at 250° for 45 minutes, stirring every 15 minutes. Spread on waxed paper to cool. Store in airtight containers.

Baked Mac 'n Cheese

I LOVE Mac 'n Cheese. Always have and I probably always will.

Baked Mac 'n Cheese
2 cups dried elbow macaroni (4 cups cooked)
1/3 cup grated Cheddar Cheese
1/3 cup grated Swiss Cheese
1/3 cup grated Jack Cheese
1/3 cup grated Colby Cheese
1/3 cup grated Muenster Cheese
1/3 cup grated Parmesan Cheese
1/2 cup sour cream
4 tablespoons butter, cut into pieces
3 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk
Nonstick spray

Topping:
1 cup bread crumbs
1 teaspoon paprika
1/4 cup butter, melted
1/4 cup grated Parmesan
--------
Preheat oven to 350°.

In a large pot, bring water to boil. Season water with salt and cook macaroni until al dente, about 10 minutes. Drain pasta and place in a large bowl and while pasta is still hot add all the cheese. In a separate medium bowl, using a whisk, combine the sour cream, butter, eggs, salt, pepper, and milk and add to the macaroni mixture. Spray casserole dish with nonstick and pour macaroni mixture into the dish.

For the topping, in a small bowl, mix the bread crumbs with the paprika, butter, and the Parmesan. Sprinkle the bread crumb mixture over the macaroni and bake until golden brown and bubbly, about 30-45 minutes
Top with additional cheese, if desired

Spinach Strawberry Salad

Another recipe I got from a friend at work. Its so nice to work with amazing women who are also amazing cooks. This is one of the very RARE times I make something without exact measurements. 

Spinach Strawberry Salad

Spinach leaves

Strawberries, sliced

Three blend cheese

Toasted almonds

Poppy seed dressing

---------

Mix all ingredients together and serve. I don't like dressing, so I left it in the bottle to the side of the bowl and let people pour on their own. 

English Muffins

A few years ago a friends husband was watching the news and during their cooking session, they did English Muffins. I believe he talked her into making them that night. She raved about them and I made them soon after and took them to a family breakfast. They are a little bit of work, but they are so good that its worth it.

English Muffins
1-2/3 cups 1% milk
2-1/2 Tbs. butter
1 pkg. active dry yeast
1 heaping Tbs. sugar
1/3 cup warm water
1 large egg
1 Tbs. cider vinegar
5 cups unbleached flour
Cornmeal
---------
Scald the milk with the butter and than allow to cool to about 100 degrees. in a large mixing bowl, combine the yeast, water and sugar. Allow to sit for about 10 minutes. Combine the milk mixture with the yeast mixture. Add the egg and cider vinegar, along with half the flour and mix together. Add the salt and remaining flour and mix well. The mixture will be sticky. Cover and allow to raise for about 1 hour.

Dust work surface with cornmeal and roll dough out to about 3/4 inch thick. Sprinkle dough with cornmeal to keep it manageable. Cut into 3-1/2 inch rounds with a cookie cutter.

Place newly formed muffins onto a lightly sprayed baking sheet. Lightly cover with a ling free cloth. Allow muffins to double in size.

Heat a griddle or skillet over medium-low heat. Place the muffins on the griddle and cook for approximately 7 minutes on each side or until golden brown. You may need to adjust skillet heat. Transfer muffins to a cooling rack and allow to cool.

*Notes, in copying the recipe down a few times, I lost the amount of salt. I went with 1/2 tsp. Also, when I made these last night, I skipped the part of cutting them out and letting them raise. Instead I put them right on the skillet as I cut them out and they still doubled in size.