Chicken Gnocchi Soup

 

• 
  
  
• 2 tbsp. butter
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 1 medium carrot, julienned or shredded
• 3 cloves garlic, minced
• 6 c. low-sodium chicken broth
• 3 sprigs thyme
• 2 c. half-and-half
• salt to taste
•  black pepper to taste
• 2 c. cooked chicken, shredded
• 1 (16-oz.) package fresh potato gnocchi 
• 2 c. baby spinach

• In a large pot over medium heat, melt butter. Add onions, celery, and carrots and cook until softened, about 5 minutes. Add garlic and cook just until fragrant, about 1 minute.
• Step 2
  Pour in chicken broth and deglaze, scraping up any caramelized bits on the bottom of the pot with a wooden spoon. Add thyme sprigs and bring to a boil.
• Step 3
  Reduce heat to low and simmer 20 minutes, allowing the flavors to develop. Stir in half-and-half and return soup to a simmer. Remove thyme sprigs and season to taste with salt and pepper.
• Step 4
  Add chicken and gnocchi and simmer, cooking until gnocchi are just tender according to package directions. Stir in spinach and cook until just wilted. Ladle soup into bowls and serve.

Mamma's banana bread

 I use this recipe for banana bread or muffins. As shown in the picture I make mini muffins too. There is one ingredient that I put in my recipe you won't find in other recipes and it does make a BIG difference in the taste so don't leave it out..... Vanilla!!! You will be amazed at the flavor boost it adds. My mother in law once asked what made my banana bread better and I told her it was my secret ingredient, vanilla. She never told anyone, but now you all know! :)

Mamma's Banana bread

1/2 cup shortening
1 cup granulated sugar
2 eggs
2 large banana's, mashed
1 tsp vanilla
2 cups ap. flour
1 tsp. baking soda
1 tsp. salt
1/2 cup chopped walnuts
Cream together shortening and sugar. Add one egg at a time, mixing well each time, then banana's. Add vanilla. In a medium bowl mix dry ingredients well. Add to wet mixture until completely combined. Pour into pan or two, depending on size, and bake. Cook on wire rack before packaging.

Bake in greased bread bread pan for 50 to 60 minutes at 350º
OR
cupcake tins, greased or liners for 40 to 50 minutes at 350º
OR
mini cupcake tin, greased or liners,
for 13 to 15 minutes.
Check for doneness by inserting a tooth pick into the center. If it comes out clean they are done.

Sandi's Never Fail Cake

 

Sandie’s never fail cake.

1 cup butter

1 1/2 cup sugar

4 eggs

2 cups flour

1/2 tsp salt

1 tsp van.

1 can of favorite fruit filling. I like cherry or blueberry

Mix butter and sugar. Beat in eggs and vanilla. Add flour and salt, mix well. 

 

Spread half into a greased 9  x 13 pan. I used an offset spatula to do this and it worked very well.

Spread pie filling but not to the edge. Spread remaining batter on top. It does not have to look perfect (it’s hard to spread evenly)

Sprinkle with ground nuts (pecans or walnuts).

Bake 350 for 50 minutes.

Classic White Bread

 

• 1 ⅔ cups lukewarm water, divided
• 2 ¼ tsp instant yeast, or active dry yeast
• 1 tsp sugar
• 1 Tbsp honey, (or more sugar)
• 1 tsp salt
• 1 ½ Tbsp unsalted butter, cubed at room temperature
• 4 ½ cups all-purpose flour
• 1 ½ Tbsp butter, melted for brushing

• In the bowl of a stand mixer fitted with the dough hook combine the instant yeast, sugar, and half of the lukewarm water. Let sit for 5-10 minutes until foamy (if using active dry yeast, let sit for 15 minutes).
  
• Add remaining water, honey, salt, cubed butter, and 4 cups flour to the bowl. Knead at low speed until the dough comes together and is soft but not sticky. Add a few more tablespoons flour if necessary. Continue to knead for 6-9 minutes until the dough pulls away from the sides of the bowl and is soft and smooth.
• Transfer the dough to a lightly greased bowl and make sure that it is completely coated. Cover with plastic wrap and let rise in a warm and draft-free place for about 45 minutes or until doubled in size.
• Lightly flour your work surface and turn out the dough onto it. Divide it into two equally sized portions. Use your fingers to gently pat each half into an 8×12 inch rectangle while pressing it all over to remove any air pockets. Starting at the short end, roll up the rectangle into a tight roll and pinch the seams to seal. Tuck the ends of the roll slightly under the roll to create some tension on the surface and place each loaf into a greased 8×4 inch loaf pan tucked ends and seam side down. Cover with a greased piece of plastic wrap and let rise for about 45 minutes in a warm and draft-free place until doubled in size.
  
• Preheat oven to 390 degrees F and adjust oven rack to lower-middle position.
  
• Bake loaves for 25-30 minutes until golden brown (and the loaf registers 208 to 210 degrees).
  
• Invert bread onto a cooling rack. Reinvert loaves and brush tops and sides with melted butter. Let cool completely before slicing.
  

Long Island Tea

Long Island Tea by the pitcher.

1/2 cup triple sec

1/2 cup tequila

1/2cup rum

1/2 cup vodka

1/2 cup gin

3/4 cup lemon juice

3/4 cup simple syrup

If not using tequila increase the vodka and gin amounts.

Mix all and chill. Add cola for color when serving. Garnish with lemon slices

By the glass.

3/4 once triple sec

1 ounce taquila

1 ounce vodka

1 ounce gin

3/4 ounce white rum

3/4 ounce lemon juice

1 ounce simple syrup

Splash of coke a cola

Garnish with lemon wedge 

Holly Cookies

 Because I can never get the wreaths formed quickly enough I do it this way.

Ingredients

• 1/2 cup (1 stick) butter
• 30 large (regular, not jumbo) marshmallows (4 c. mini)
• 1/2 teaspoon vanilla extract
• 1½ teaspoons green food coloring
• 3½ cups corn flakes
• red cinnamon candies

Instructions

1. In a large pot, melt the butter and marshmallows over medium heat, stirring constantly. Add the vanilla and food coloring. Stir in the corn flakes. 
2. Grease a spoon and drop spoonfuls of the mixture onto a greased cookie sheet, or vegetable oil sprayed wax paper. Place 3 red cinnamon candies on each bunch of "holly," pressing slightly so they stick.
3. Let sit until they have cooled and set.

Fresh Salad

 

• 
  
  This is a wonderful salad that I have made and only gotten two meals out of it. It's that good.
• 
  
• 1 broccoli chopped into florets
• 1 cauliflower chopped into florets
  1 red onion thinly sliced opt.
  2 cups cherry tomatoes halved
  1/2 cup shredded cheese opt.

DRESSING

• 
  1 cup mayonnaise
  1/2 cup sour cream
  1 Tbsp cider vinegar
  1 Tbsp sugar
  1/2 tsp black pepper

• Place prepared veggies into a large mixing bowl.
• In another bowl, whisk together mayonnaise, sour cream, vinegar, pepper and sugar.
• Pour over veggies and toss together.
• Chill in the fridge one hour before serving.
•   
• *** I don't ever have mayo because I don't like it at all. And I seldom have sour cream. I just used miracle whip. It turned out great.