Date Dessert

From Kate Pizzey

18 Oreo cookies-crumbled
3/4 cup water
1 cup chopped dates
1/4 tsp salt
2 cups miniature marshmallows
1/2 cup chopped pecans
1 cup whipping cream

Spread all but a 1/4 cup of the Oreo cookie crumbs in a 8x8 pan. Mix dates, water, and salt. Bring to a boil. Simmer slowly until thick. Mash while cooking. Remove from heat and add the marshmallows and and stir to melt. Cool. Add the pecans and spread over the crumbs. Whip cream and add a little vanilla. Pour over dates. Top with remaining 1/4 cup crumbs. Refrigerate.

Pioneer Woman's 2 Pizza Crust

1 1/2 c warm water
1/3 c olive oil
1 teaspoon yeast
4 cups flour
1 teaspoon salt

Pour the warm water in the mixer bowl. Sprinkle yeast over; wait a few minutes until frothy. Add olive oil, flour, and salt. Mix with the dough hook until a sticky ball forms. Cover and refrigerate up to 3 days.

When ready to make: divide into two equal portions. Oil the baking sheet. Stretch the dough until it nearly fills the sheet. Add toppings and bake at 500 degrees for 10-15 minutes, until the crust is done to your preference.

Fresh apple cake

1 egg

2/3 cup sugar (or less if you like)

1 tsp. cinnamon

1/3  plus 1 tablespoon cooking oil

1 cup all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Mix together and add

2 cups finely peeled and chopped apples 

1/2 cup chopped pecans

Bake in 9 X 9 inch cake pan

:45 minutes at 350 degrees

Caramel sauce

1/2 cup white sugar

1/4  cup cream

1/4  cup butter

1/2 teaspoon vanilla

Dash of salt

Combine a d bring to a boil, serve warm sauce over arm cake.

Delicious.

Double this in a 9 X 13 cake pan

Story- I was looking for a good from scratch cake recipe for Gramma Evanson's 96th birthday party. This was excellent, I served it with ice cream and the caramel sauce. Easy, and good

Chicken Noodle Soup-(Cold-Busting)

2 Quarts chicken Broth (8 cups)
1 onion (whole)- insert 2-3 cloves in the end of the onion

Begin cooking in large soup kettle
Meanwhile-
Brown 2 medium or large chicken breasts in small amount of olive oil, when cooked through, pull apart with 2 forks. (I added about 1 cup of water while this was cooking so it wouldn't cook dry)

3. medium carrots, peeled and diced
2. Stalks of celery, washed and diced
2. Garlic cloves chopped
1  Parsnip shredded
1. 4 inch strip cut of fresh ginger
1. Bay leaf
2. Tablespoons parsley
1/4. Cup white cooking wine

Add above ingredients to broth
Add pulled chicken
Remove cloves from onion, cut onion into smaller pieces, discard cloves

Add salt and pepper to taste

Simmer,
20 minutes before serving, add "Reames" frozen noodles (the amount you want, I used about 1/2 of the bag)
Cook (boil lightly) until noodles are done.

Story-Will had a terrible cold, I wanted to help him get over it, so combined 4 different chicken noodle soup recipes to come up with this one. It was very good, and worthy to go on the blog. I started this soup about 10:00 am for our noon meal.

Okinawa Family Toffee

1 cup butter
1 cup sugar
1 tablespoon corn syrup
3 tablespoons water
1 cup chopped pecans
3/4 cup milk chocolate chips

In a nonreactive sauce pan, combine butter, sugar, corn syrup, and water.  Cook over medium heat, stirring constantly until a temperature of 290 degrees is reached measuring with a candy thermometer (takes about 20-30 minutes).  Mixture will be a rich caramel color.  Be careful not to over or under cook.  When ready stir in 1/2 cup chopped pecans.  Pour into a cookie sheet lined with parchment paper and spread evenly.  Wait 1 minute until it is slightly set and sprinkle with chocolate chips.  Wait 5 minutes and spread the melted chips.  Sprinkle with remaining pecans.  When cool, break into pieces.


This is another recipe from Joanne Baldwin from Okinawa.  She tweaked the recipe until it was perfect.  She would send this to the marines overseas so it definitely ships well.  I made it while at the lake for Christmas 2013.  It flew off of the pan.  I don't think it ever made it into a serving dish!  Granted, we were all indulging a bit much!

Easy Creamed Corn

4 cups frozen, canned, or fresh corn
8 oz cream cheese (room temp)
1/2 cup milk
1/2 cup butter (I used 1/4 cup)
1 Tbsp sugar
1 tsp salt
1 tsp black pepper

Notes/Story: Combine all ingredients in a slow cooker, don't worry about mixing thoroughly, just throw it all in. Cook on high for 1 hour, stir, then cook an additional hour. So creamy and good! Served it with BBQs.

Easy Crockpot Chicken Parmesan

2 pounds boneless, skinless chicken breasts
2 cups spaghetti sauce
1 cup shredded mozzarella cheese
½ cups grated Parmesan cheese
Pasta or spaghetti squash, for serving

Notes/Story:  Place thawed chicken breasts in a crockpot. Cover and cook on low for 4-5 hours. Then drain the chicken and shred with two forks. Put back in crock pot. Add spaghetti sauce and cheeses in with the chicken, put the lid on and cook and additional 45 minutes or until cheese is melted.
Serve over pasta.

I found this recipe on tastykitchen.com and it seemed so easy I decided to try it at the lake. Everyone seemed to like it and it was something Mom and Will could eat with spaghetti squash for their Paleo trial.