Rice Krispies Treats

 Ingredients:

3 T. butter

10 oz. Jet-Puffed Marshmallows (about 40) or 4 C. Jet-Puffed Marshmallows

6 C. Kellogg's Rice Krispies cereal

Directions:

1. In large saucepan melt butter over low heat.  
2. Add marshmallows and stir until completely melted.  
3. Remove from heat.
4. Add cereal.
5. Stir until well coated.
6. Using bettered spatula or wax paper, evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray.
7. Cool.
8. Cut into 2-inch squares.
9. Best if served the same day.

Homemade Vapor-Rub

 Ingredients:

1/2 C. olive oil, coconut oil, or almond oil

2 T. beeswax pastilles

20 drops of Eucalyptus Oil

20 drops Lavender Oil

10 drops Rosemary Oil

Directions:

1. Melt beeswax with oil of choice in a double boiler until just melted.
2. Add the essential oils (use half the amount for a baby version or dilute with canola oil before using).
3. Stir until will mixed and pour into some type of container with a lid to store.  Little tins work well, as do small jars.
4. Use as needed to help sooth coughing and congestion.

Crustless Crab Quiche

 Ingredients:

8 oz. imitation crab meat, chopped

1 C. low-fat cheddar cheese, shredded

1 C. onion, chopped

4 large eggs

1 C. evaporated skim milk

1/2 t. salt

1/2 t. dry mustard

1/8 t. pepper

1 dash paprika

Directions:

1. Preheat oven to 400 degrees F. (375 degrees for glass pie plate)
2. Spray 9" pie plat with non-stick spray.
3. Combine chopped crab, onion and cheese.
4. Press into pie plate.
5. Beat together remaining ingredients except paprika and pour over the crab.
6. Sprinkle with paprika.
7. Bake for 30 minutes.

Banana Crumb Muffins

Ingredients:

Muffins:

1 1/2 C. all-purpose flour

1 t. baking soda

1 t. baking powder

1/2 t. salt

3 bananas, mashed (about 1 1/2 cups)

3/4 C. white sugar

1 large egg, lightly beaten

1/3 C. unsalted butter, melted

1 t. vanilla

1 t. cinnamon

1/2 t. nutmeg

Crumb Topping:

1/3 C. packed brown sugar

2 T. all-purpose flour

1/8 t. cinnamon

1 T. butter

Directions:

1. Preheat oven to 375 degrees F (190 degrees C). 
2. Lightly grease 12 muffin cups, or line with muffin liners
3. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. 
4. In another bowl, beat together bananas, sugar, egg, vanilla, cinnamon, nutmeg and melted butter. 
5. Stir the banana mixture into the flour mixture just until moistened. 
6. Spoon batter into prepared muffin cups.
7. For the crumb topping: In a small bowl, mix together brown sugar, 2 T. flour and 1/8 teaspoon cinnamon. 
8. Cut in 1 tablespoon butter until mixture resembles wet sand. 
9. Sprinkle topping over muffins.
10. Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean. 
11. Cool and store in an airtight container.

Easy Pizza Dough

Ingredients:

1 C. warm water (110 degrees F.)

2 1/4 t. Active Dry Yeast (1 packet)

1 t. granulated sugar

2 1/2 C. all-purpose flour

2 T. extra virgin olive oil

1 t. kosher salt

1/4 t. garlic powder

Directions:

1. Place warm water, yeast and sugar into bowl of a stand mixer with dough hook attachment attached.
2. Mix gently then let sit until doubled in size, about 5 minutes. 
3. With mixer on low, add flour, olive oil, salt and garlic salt. 
4. Scrape sides of bowl and let mixer knead dough for 5 minutes. 
5. Dough should clean the sides of the bowl. Add sprinkles of flour or water if needed to get the bowl cleaned while kneading. 
6. After 5 minutes of kneading, remove dough from mixing bowl with floured hands, and transfer to a floured countertop. 
7. Fold dough over itself a couple times then form into a round ball.
8. When ready, place dough onto a pizza pan, pressing or rolling to a 12 inch round, or larger for a more thin crust. 
9. Spoon pizza sauce of your choice over dough leaving a 1 inch border around edges. 
10. Top with shredded mozzarella cheese and toppings of your choice. 
11. Bake in a preheated oven at 400 degrees F. for 15 minutes, until crust is cooked through. 
12. Remove and let cool for 5 minutes before slicing.

Shepherd's Pie

 Ingredients:

3 large (1 1/2 to 2 lbs.) potatoes , peeled and quartered

1 t. salt 

8 T. (1 stick) butter, divided

1 medium onion, chopped (about 1 1/2 cups)

1 to 2 C. mixed vegetables, such as diced carrots, corn, or peas

1 1/2 lbs. ground round beef

1/2 C. beef broth

1 t. Worcestershire sauce

Pepper and/or other seasonings of choice

Directions:

1. Boil the potatoes.
2. Preheat the oven to 400°F.
3. While the potatoes are cooking, melt 4 T. of the butter in a large sauté pan on medium heat. 
4. Add the chopped onions and cook until tender, about 6 to 10 minutes.
5. Add your vegetables according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do.
6. If adding peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time.
7. Add ground beef to the pan with the onions and vegetables. 
8. Cook until no longer pink. 
9. Drain the pan of excess fat, if necessary (anything more than 1 tablespoon). 
10. Season with salt and pepper.
11. Add the Worcestershire sauce and beef broth. 
12. Bring the broth to a simmer and reduce heat to low. 
13. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.
14. When the potatoes are done cooking, remove them from the pot and place them in a bowl with the remaining 4 tablespoons of butter. 
15. Mash, taste, and adjust seasonings with salt and pepper.
16. Spread the cooked filling in an even layer in a 9 x 13-inch baking dish.
17. Spread the mashed potatoes over the top of the ground beef mixture. 
18. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. 
19. Place in oven and cook until browned and bubbling, about 30 minutes. 
20. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.

Spaghetti Lasagna

 Ingredients:

1 lb. spaghetti

2 eggs, lightly beaten (divided)

1/2 C. finely grated Parmesan

2 T. extra-virgin olive oil

1 onion, chopped

3 garlic cloves, minced

1 lb. ground beef

2 T. tomato paste

1 28 oz. can crushed tomatoes

1/4 t. dried oregano

3 C. ricotta

3 C. shredded mozzarella

2 T. chopped Italian parsley

Directions:

1. In a large pot of salted boiling water, add spaghetti and cook until al dente, about 8 minutes.
2. Drain water then return the spaghetti to the pot. 
3. Add 1 egg and the Parmesan and toss to combine.
4. Meanwhile, make sauce. In a large pot over medium, heat olive oil. 
5. Add onion and cook until tender, about 5 minutes. 
6. Stir in garlic and cook until fragrant, about 30 seconds. 
7. Add the ground beef, breaking up the meat with a wooden spoon, and cook until the meat is no longer pink, about 6 minutes. 
8. Drain fat then return the pot to medium heat and stir in tomato paste. 
9. Cook for 1 minute, then add the crushed tomatoes and oregano. 
10. Season with salt and pepper and simmer for 10 minutes. 
11. Preheat oven to 350°.
12. In a medium bowl, combine ricotta and remaining egg. Stir to combine.
13. In a large baking dish, spoon a thin layer of sauce in the bottom of the dish. 
14. Top with half of the spaghetti noodles, cover with about half of the remaining sauce, half of the ricotta mixture and half of the mozzarella. 
15. Repeat once more. 
16. Bake until the cheese is melty and the lasagna is warmed through, about 20-30 minutes. 
17. Garnish with parsley.