Bugs On a Log

2-4 celery ribs

peanut butter

craisins, raisins or dried cherries

Wash and dry celery. Cut ribs into 2-3 inch lengths. Spread peanut butter into the celery rib and top with dried fruit of your choice!

I debated about posting this simple recipe. I really want this cook book to be a place where I can flip through the posts/pages and remember all the things we love to eat. Especially when they are this healthy! I think we know so many recipes that we forget them, or forget we know them. I'm so glad we are gathering them all here!

Pictured here are cockroaches and fire ants on a log!

14th Ave. Cafe Fried Rice

3 Tbsp. vegetable oil
2 cloves garlic, minced (2 teaspoons)
1 rib celery, chopped
2 strips bacon, chopped
2 oz. cooked ham, chopped (1/3 cup)
2 eggs, lightly beaten
4 C. cooled cooked white rice (1-1/3 cups uncooked)--I often use brown rice.
1/2 C. mixed frozen peas and carrots, thawed
3 Tbsp. reduced-sodium soy sauce
Pinch black pepper
1/4 C. chopped green onion

Heat a large skillet or wok and add the oil. Add garlic, celery, and bacon and cook, stirring constantly, about 3 minutes. Add ham and eggs; cook, stirring, until lightly browned. Add rice, peas and carrots; toss well to mix thoroughly. Add soy sauce and pepper; stir-fry about 5 minutes. Add green onions; cook, stirring constantly, about 3 minutes longer or until done.

Chocolate Chip Cookies (w/Pudding Mix)

This is my family's favorite cookie recipe (w/out nuts).

1 cup (2 sticks) butter or margarine, softened

3/4 cup firmly packed brown sugar

1/4 cup granulated sugar

1 pkg. (4-serving size) JELL-O Instant Pudding & Pie Filling, any flavor (I use vanilla)

1 tsp. vanilla

2 eggs

2-1/4 cups flour

1 tsp. baking soda

1 pkg. (12 oz.) chocolate chips

1 cup chopped pecans

Beat butter, sugars, pudding mix and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix well. Gradually add flour and baking soda, beating until well blended. Stir in chunks and pecans. Drop dough by teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake at 375°F for 8 to 10 minutes or until golden brown. Remove from cookie sheets. Cool on wire racks.

Glazed Pumpkin Chocolate Chip Cookies

This recipe came to me from Kelly Peterson. There are no eggs called for in this recipe.

Cookies
1 cup sugar
1 cup canned pumpkin
½ cup shortening
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground nutmeg
¼ tsp. salt
½ cup semi-sweet chocolate chips

Heat oven to 375. Mix sugar, pumpkin, and shortening. Stir in flour, baking powder, baking soda and spices. Stir in chocolate chips. Drop dough by teaspoons onto ungreased cookie sheet. Bake until light brown, 8-10 minutes. Immediately remove from cookie sheet; cool. Spread with glaze.
Glaze:
¼ cup butter
2 cups powdered sugar
1 tsp. vanilla
1-2 tbsp. milk

Heat butter in small saucepan over medium heat until delicate brown. Stir in powdered sugar and vanilla. Add milk until smooth.

Rice Mush

1 C. rice (3 C. cooked rice)

2 C. milk

2 beaten eggs

1 tsp. vanilla

sugar to taste

In a heavy pan combine all ingredients over medium heat till warm and slightly thickened. Sprinkle with cinnamon, if desired. 

We love this for breakfast with leftover rice! This is a recipe from Grandma Aleen. Steve remembers his mother making this many mornings too!

P.S. The flat pancake post is up. Look for it below. I started it awhile back so it is further down the page!

Super Southwestern Bake

I got this recipe from "Child" magazine (4/99 issue), and it's been a family favorite ever since. I always use cubed, cooked chicken and skip step one.

2 Tbsp. vegetable oil
1 ½ lbs. ground beef (or ground turkey, or cubed, cooked chicken breast)
1 15-oz. can black beans, drained
1 9-oz. can whole kernel corn, drained (or ¾ C. frozen corn, which is what I always use)
1 medium onion, chopped
8 oz. sour cream
1 C. mild salsa
3 cups crushed tortilla chips
8 oz. shredded cheddar cheese
1 medium tomato, chopped
2 Tbsp. fresh cilantro, washed and coarsely chopped (optional—this is my addition)

1. In a large skillet, heat vegetable oil. Saute beef (or turkey or chicken) for 5 to 6 minutes, until fully browned; drain.
2. Place meat in a large mixing bowl and combine with beans, corn, chopped onion, sour cream, and salsa. Stir until completely blended.
3. In a 2-quart casserole dish, spoon enough of beef mixture to cover the bottom. Arrange half of tortilla chip pieces on top of the meat mixture. Cover with half of remaining meat mixture. Sprinkle half of cheddar cheese over beef. Repeat this layering pattern with remaining beef mixture, chips, and cheddar cheese.
4. Bake for 10-12 minutes, until cheese is fully melted. I often cook for 15-20 minutes and place a piece of foil over the pan after the first 10-12 minutes. This keeps the cheese from getting too brown and allows the casserole to heat thoroughly. Immediately after removing from oven, top with chopped tomato and sprinkle cilantro over the dish.

Roasted Pumpkin Seeds

Separate the pumpkin seeds from the fiber. Then, combine the following ingredients:

1 Cup unwashed seeds
1/4 tsp. Worchestershire Sauce
1 Tablespoon butter or margarine
1/2 tsp. salt

Spread in a shallow baking pan and bake for 2 hours at 250°. Stir occasionally (every 15 minutes or so) until the seeds are crisp, dry, and golden.