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Lemon Blueberry Bread

from: Paula Kafer

Ingredients
1 1/4 cups sugar
½ cup butter, softened
2 eggs
grated peel of 1 lemon
2 ¼ cups flour
2 ½ teaspoons baking powder
1 tsp salt
¾ cups milk
1 ½ cups fresh blueberries
or partially thawed frozen ones
3 tablespoons lemon juice

Directions
Preheat oven to 350. Grease a 5×9 inch loaf pan. Cream 1 cup of the sugar, and butter in a large mixing bowl until fluffy. Add eggs and lemon peel; beat well. Set aside 2 tablespoons of the flour. Sift the remaining flour with baking powder and salt. Mix flour alternately with milk into creamed mixture, beating until smooth after each addition. Combine the reserved 2 tablespoons flour with blueberries and gently fold into batter.

Turn into prepared pan and bake 1 hour fifteen minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes then pierce gently with a fork. Combine lemon juice and remaining ¼ cup sugar; stir to dissolve sugar. Spoon over bread. Serve when topping is set. Makes 1 loaf.

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Broccoli-Cheese Soup

from: soupsong.com

Ingredients
¾ pound broccoli, florets cut off and reserved, stems lightly peeled and chopped (woody end discarded)
2 tablespoons olive oil
1 onion, chopped
1 stalk celery with leaves, chopped
½ to 1 hot pepper (jalapeño, cherry, or Serrano)
4 cups vegetable (or chicken) stock
1 potato, peeled and diced
¼ to ½ cup parsley, chopped
salt and pepper to taste
brick of cheddar cheese for grating

Directions
In a large saucepan, sauté the onion, broccoli stems, celery and hot pepper in the olive oil over low heat – sweating them until the onion is transparent. Pour in the stock and bring to a boil. Stir in potato and parsley, then reduce heat and simmer for about 20 minutes, until the vegetables are tender. Puree, solids first, in a blender – then return to the pot.

When you’re five or so minutes away from serving, bring to the pureed soup to a boil, stir in the reserved florets, and cook on medium heat for 3 to 4 minutes. Return the soup and florets to the blender and lightly pulse until the florets are nicely chunked and distributed throughout. Ladle soup into bowls or flat soup plates and grate the cheese in long, thick strips over each serving. Serve immediately.

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Spinach Cheese Quesadillas

from: Martha Stewart Kids

Ingredients
8 flour tortillas
1 ½ cups grated Monterey Jack cheese
2 cups baby spinach leaves chopped

Directions
Coat a frying pan with cooking spray or melt butter in it. Place a tortilla in and sprinkle a quarter each of the jack cheese and chopped spinach over it. Place the other tortilla over it and cook until the cheese is partially melted. Flip the whole thing over and cook it on the other side until lightly browned. Cut into 4 sections and serve warm.

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Guacamole

from: Judd Terrell

Ingredients
1 lb ground beef
1 packet taco seasoning
4 oz of sour cream
1 small can olives, drained
1 cup shredded cheddar cheese
1 can refried beans
1 jar salsa (the thicker, the better)
4 oz guacamole (approximately)
½ cup chopped chives (if desired)

Directions
Cook ground beef with seasoning mix according to directions on package. Layer beef, beans, salsa, sour cream, and guacamole. Sprinkle cheese over the top. Place in a 350 degree oven for about 10 minutes or until cheese is properly melted. Sprinkle the top with the olives, and chives.

from: The Kafers

Ingredients
Avocados (About 3 for every four people)
Garlic Salt
Chili Powder
Cayenne Pepper

Directions
Cut each avocado in half lengthwise and extract the pit. Then spoon out the fruit into a bowl. Using a potato masher mash the fruit thoroughly until you have a nice gooey consistency. Season to your taste using the garlic salt, chili powder, and cayenne pepper. If you can’t stand the spice, use the cayenne sparingly!!

Serve with tortilla chips and margaritas.

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Banana Boats

from: Girl Scouts

Ingredients
bananas
milk chocolate chips
mini marshmallows

Directions
Take your banana, skin on, and slice it lenthwise, through the skin, cutting through the banana, but not penetrating the skin on the opposite side. Carefully pull apart the cut of the banana and stuff it with the marshmallows and chocolate chips. Use lots!! You'll need 'em.

Then all that's left to do is cook the banana. Wrap it in some tin foil and cook it on a bed of hot coals (or in the oven if you don't happen to be camping). You want the marshmallows and chocolate chips to get melty and the banana to get nicely cooked.

Once it's done, pull back the foil and consume with a spoon and maybe some milk…. mmmmmm

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Strawberry Pops

from: Everyday Food, Jan/Feb 2003

Ingredients
1 ½ pints strawberries, rinsed and hulled
½ cup confectioners’ sugar
1/3 cup water

Directions
Place all ingredients in a food processor and process until chunky. Pour half mixture into a bowl. Process the rest until smooth. Pour into 3 ounce molds or plastic cups and insert sticks or wooden spoons. Freeze until solid – at least 8 hours.

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Applesauce Muffins

from: Paula Kafer

Ingredients
1 cup applesauce
¼ cup milk
1 tsp lemon juice
½ cup oil
2 tbsp molasses
¼ cup brown sugar
1 egg
1 cup flour
1 tbsp baking soda
1 apple, chopped
1 cup bran cereal

Directions
Preheat oven to 400. Combine ingredients and fill muffin cups 2/3 of the way full. Bake for about 25 minutes.

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Breakfast Anytime Sandwiches

from: Paula Kafer

Ingredients
2 lbs frozen hashbrowns
½ cup melted butter
½ tsp. Salt
¼ tsp. Pepper
½ cup chopped onions
1 pint sour cream
1 can cream of chicken soup
2 cups grated cheddar
2 cups crushed cornflakes

Directions
Defrost and separate hashbrowns and mix them together with the salt, pepper, sour cream, soup, and cheddar. In a separate bowl, combine cornflakes and butter. Spread hashbrown mixture in a large casserole dish. Cover it evenly with the cornflakes mixture. Bake at 350 for 45 minutes.

from: Martha Stewart Kids Holidays 2002

Ingredients
2 slices bacon
4 large eggs
½ cup milk
½ cup spinach, touch stems discarded, leaves rinsed and finely shredded
1/3 cup grated cheddar cheese, plus more for topping
¼ teaspoon salt
1/8 teaspoon freshly ground pepper
4 English muffins, split and toasted

Directions
In a large, nonstick skillet over medium high heat, cook bacon until browned about 4 minutes per side. Drain slices on paper towels, then crumble. Heat broiler. In a medium bowl, whisk together eggs and milk, then whisk in the remaining ingredients (except muffins and 4 tablespoons cheese).

Heat an ovenproof 10-inch nonstick skillet over medium low heat. Pour in the egg mixture, and cook until bottom is set, about 7 minutes. transfer to broiler and cook until top is set and puffy, about 1 minute. Remove from heat and immediately slide onto a cutting board; let rest 1 minute.

Using a biscuit cutter or inverted glass, cut out four rounds, or cut into four wedges with a knife. Place one portion on the bottom half of each muffin. Transfer to a baking sheet.

Sprinkle remaining cheese over the sandwiches; broil until cheese is melted and bubbling, about 30 seconds. Place top half of muffins on each sandwich and serve immediately.

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Nacho Potatoes

from: Martha Stewart Kids

Ingredients
3 medium russet potatoes, peeled and each cut lengthwise into eight wedges
2 tablespoons olive oil
1½ teaspoons salt
1 cup shredded cheese (cheddar or other)
8 slices bacon cooked or crumbled
2 green onions thinly sliced

Directions
Preheat oven to 375. In a large bowl, toss potato wedges with the oil, salt and a sprinkling of pepper. Arrange wedges in a single layer in an ovenproof 12-inch skillet. Cook over medium-high heat until underside is golden, about 8 minutes. Turn potatoes and transfer skillet to oven.
Roast until potatoes are golden and crisp on the outside and cooked through, about 25 minutes. Remove from oven.
Sprinkle potatoes with cheese, bacon and scallions; return to oven and continue baking until cheese is melted, 3 to 4 minutes. Remove from oven and serve hot.

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Scrumptious Popcorn

from: Martha Stewart Kids

Ingredients
3 medium russet potatoes, peeled and each cut lengthwise into eight wedges
2 tablespoons olive oil
1½ teaspoons salt
1 cup shredded cheese (cheddar or other)
8 slices bacon cooked or crumbled
2 green onions thinly sliced

Directions
Preheat oven to 375. In a large bowl, toss potato wedges with the oil, salt and a sprinkling of pepper. Arrange wedges in a single layer in an ovenproof 12-inch skillet. Cook over medium-high heat until underside is golden, about 8 minutes. Turn potatoes and transfer skillet to oven.
Roast until potatoes are golden and crisp on the outside and cooked through, about 25 minutes. Remove from oven.
Sprinkle potatoes with cheese, bacon and scallions; return to oven and continue baking until cheese is melted, 3 to 4 minutes. Remove from oven and serve hot.

from: unknown

Ingredients
4 quarts popcorn (popped!)
½ cup sugar
½ tbsp salt
2 tbsp oil
2 tbsp cinnamon
½ cup butter

Directions
Place popcorn in shallow baking dish. Melt butter in sauce pan and combine with salt, sugar, cinnamon and oil. Cook on very low heat until sugar melts slightly. Drizzle over popcorn and bake for about 8 minute, or until the cinnamon/sugar has hardened.