Welcome to my recipe page! I'll post a favorite recipe here that is either a family 
tradition, something new, or something I've received from a client or friend. 
I welcome your comments or even submission of a favorite! Enjoy and check 
back often for the updates and new ideas!
 
Michelle
 
 
 
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Hearty Potato Soup
2 T. butter
1 onion, chopped
2 14-1/2 oz. cans chicken broth
6 potatoes, peeled and cubed
2 T. all-purpose flour
2 c. milk
salt and pepper to taste
Melt butter in a large soup pot over medium heat; add onion and cook until tender. 
Add broth and potatoes; bring to a boil and simmer until potatoes are tender. 
In a medium bowl, stir flour into milk until completely mixed; add to soup and 
cook until thickened. Add salt and pepper to taste. Serves 4.
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Chocolate Peppermint Drops
1 c. margarine, softened
2/3 c. dark brown sugar, packed
1 t. vanilla extract
1 t. peppermint extract
2 eggs, beaten
2 c. all-purpose flour
3/4 c. baking cocoa
1 t. baking soda
1/2 t. salt
1/2 c. candy canes, crushed
Combine margarine, sugars, extracts and eggs in a large bowl; mix well. 
Add remaining ingredients except candy canes; blend well. 
Chill for 15 minutes, or until dough is easy to handle. 
Roll well-rounded teaspoons of dough into balls; 
place on parchment paper-lined baking sheets. 
Bake at 325 degrees for 11 to 13 minutes, or until cookies are puffed 
and centers are set. 
Remove from oven; 
with back of a spoon, immediately and gently make a well in center of cookies. 
Spoon about 1/2 teaspoon of crushed candy into well. 
Let stand for 2 to 3 minutes before removing from baking sheet. 
Makes 3-1/2 dozen.
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 MMMMMMMMmmmmmmmmmmm 
 
Fresh Apple Quick Bread
 
Prep Time: 25 minutes
Cook Time: 55 minutes
Ingredients:
  • 1/2 cup butter, softened 
  • 1 cup sugar 
  • 1 egg 
  • 1 cup peeled, chopped apples 
  • 1/2 cup chopped pecans 
  • 2-1/2 cups flour 
  • 1 tsp. baking soda 
  • 1/4 tsp. salt 
  • 1/2 tsp. cinnamon 
  • 1/2 cup buttermilk 
  • 1 cup powdered sugar 
  • 1 tsp. vanilla 
  • 1-2 Tbsp. milk
Preparation:
Preheat oven to 350 degrees. Combine butter and sugar in a large bowl and beat until light and fluffy. Add egg and beat until blended. Add chopped apples and pecans. Mix together flour, soda, salt and cinnamon and add alternately with the buttermilk to the apple mixture. 
Pour batter into a greased and floured 9x5" pan. Bake at 350 degrees for 50-60 minutes or until bread tests done when tested with a toothpick. Meanwhile, mix powdered sugar, vanilla, and milk in a small bowl. Remove bread from pan when done, place on wire rack, and drizzle glaze over warm bread. 
Note: The batter is thick, but be sure that you carefully measure flour by scooping it into the measuring cup with a spoon, then level with the back of a knife. Do NOT scoop the flour out of the bag with the measuring cup. That can result in adding 25% more flour to the recipe, making your baked goods tough and dry. 
 
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Christmas Time Poppycock-Type Carmel Corn
Recipe Photo

2 cups salted butter (NOT margerine)
2 1/2 cups white sugar
1 cup white Karo syrup
1 teaspoon vanilla
1 1/4 cups unpopped popcorn
3 cups whole almonds or mized nuts

 

  • You will need a large roaster, sprayed with Pam.
  • Pop the corn, transfer into roaster with your hands, shaking out the unpopped kernels.
  • Stir in the nuts.
  • Place the butter in a large heavy pot over medium high heat.
  • When it is almost melted, add the sugar and syrup.
  • Stir constantly to dissolve the sugar, then often to avoid scorching.
  • When it reaches a boil, set timer for 5 minutes.
  • When it has finished boiling, stir in the vanilla.
  • Pour over the popcorn/nut mixture in the roast pan.
  • Mix well, then stir about every 10 minutes til cool.
  • Optional: You can substiture mixed nuts or walnuts if you desire, or even better drizzle with melted chocolate for a Moose Munch type finish! YUM!
  • **Note - I baked it in the oven for an extra 25 minutes at 250 degrees, stirring every 5 minutes. It made it more crunchy as I thought the first time I made this it seems a little soggy.
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    INGREDIENTS:

    1 3/4 cups flour
    1 cup sugar
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1 teaspoon cinnamon
    1/2 teaspoon nutmeg
    1/2 teaspoon allspice
    1 cup pumpkin
    1/2 cup oil
    2 eggs
    1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped

    DIRECTIONS:

    Preheat oven to 350ºF.

    Grease and flour an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.

    Combine dry ingredients in a medium mixing bowl. Combine remaining ingredients, except cranberries, in a separate mixing bowl. Add to dry ingredients, stirring just until dry ingredients are moist. Stir in cranberries.

    Spread evenly in a loaf pan. Bake 1 1/2 hours or until a toothpick inserted into the center of the bread comes out clean. Remove from pan. Cool completely on a wire rack.

    Makes one loaf.