Green chili chicken and dumplings

A family favorite!! We buy several jars of the mix whenever we can find it, because it isn't local to us. We usually find it at HEB when we go to Texas.

I never alter this recipe, so here is the  link! 

Leave out the biscuits or make your own low carb dumplings if you want low carb.

https://cookwell.net/blogs/green-chili-stew-recipes/green-chili-chicken-dumplings

Star Cookies

Mom used to make these every year at Christmas. I don't know where she got the recipe. It is not necessarily a Norwegian cookie, but I'm not sure! If it is, they must use a different name.

Mom made frosting out of powdered sugar and a little water or milk. So easy, we could make our own if we wanted some. She never frosted until just before serving, and a gumdrop, cut in half if large, went in the middle. 

Aunt Barbara gave me this recipe and it didn't have the raisins in it, because she doesn't care for them. While I don't generally care for raisins, to me they really make this cookie. So try it both ways if you aren't sure!

I use royal icing and frost as soon as they're cool. I don't care for gumdrops, so I use sprinkles or decorate with icing.

Despite the name, we cut into whatever shape we want.

The dough freezes well if needed - this makes a lot!

The following recipe is in Aunt Barbara's words as she sent to me, except I added the raisins back in, and the parts in parentheses!

Preheat oven to 350 degrees

1/2 cup shortening
1/2 cup sugar
1/2 cup lite corn syrup
2 beaten eggs,
pinch salt
3/4 tsp each:  cloves, cinnamon, allspice, nutmeg
2 1/2 - 3 1/2  cup flour
1 teas baking powder

1/2 c ground raisins

1/2 c ground nuts

Cream shortening and sugar. Add syrup, eggs (beaten), spices, raisins and nuts. Add flour enough to roll about 1/4" thick.

chill dough 2-3 hours (not really necessary)
roll out about 1/4 inch thick  (- or thicker if you wish and I usually do make them thicker - Aunt B)

cut out with Christmas cutters - tree, star, Santa, etc. bake 7-8 minutes or until a finger tap does not leave a print

Frosting them is fun - powdered sugar, milk or cream and a tad butter melted with the milk - Just before serving cookies.

Baked Mac and Cheese

This is absolutely the BEST homemade mac and cheese I've ever had! We've made it several times and it turned out perfect each time. NOT dry at all!

The only variation was we used some pepper jack once. So, since I have not changed the recipe, Here is the link so the proper person gets credit!

https://www.thechunkychef.com/family-favorite-baked-mac-and-cheese/

Low Carb Mixed Berry Custard

 This was delicious after a day spent blueberry picking!

 Preheat oven to 350F.

2 cups Fresh Mixed Berries

2 large Eggs

1/4 cup Splenda or sweetener of choice (may need to adjust quantity)

1/2 cup Almond Flour (no substitutions)

1/4 cup Cream

zest and juice of 1 lemon

1 teaspoon vanilla extract

Grease an 8x8 inch baking pan well. Put berries in the pan.

In a blender, combine eggs, sweetener, almond flour, cream, lemon zest and juice, and vanilla. Blend on low speed until well-combined, about 1 minute. Pour batter over the mixed berries.

Bake for 40 minutes or until set; stick a knife or toothpick in and it will come out clean.

This is great either warm, room temp or chilled! Ice cream or whipped cream is also very good with this.

Jill's Vegetable Beef Soup

This recipe was given by my dear friend Jill after we had it while visiting! It's the best! Truly one pound of beef is all you need, so it's an awesome way to stretch a pound of meat for a large family. 

Soup is so versatile, so have fun with it! It's probably going to be a little different every time. Personally, I like a lot of garlic, and don't like to use bouillon cubes. I love to add a big spoonful of organic miso paste to soups. I've mixed it up using various types of beef - coarse ground, picadillo, even stew beef. Honestly, my favorite is just plain ground beef, but anything is good. Add any veggies you like - we like potatoes or rutabaga, kale, green beans etc. I don't use the pasta.

Here's the original recipe, in Jill's words!

(Most all amounts are approximate!)
1 lb ground beef browned
1/2 cup red wine ( I use what may be on hand, Merlot usually)
3 - 4 bouillon cubes (optional)
salt & pepper to taste
Cajun spice to taste
1 med onion chopped
1 tsp chopped garlic (to taste or health need in my house!)
3 - 4 carrots chopped, or sliced
1/2 purple (or green if you prefer - I just love the color!) cabbage,
chopped
3 med zucchini diced
3/4 cup tiny pasta (I like alphabets)
1 large can diced tomatoes
3 large stalks celery chopped
1/2 bag of fresh spinach, chopped
2 boxes beef broth

Here's the order I do things: Brown hamburger and use wine to deglaze the pan after transferring meat to soup pot. Empty 1 box of beef broth to pot and set on low heat. Saute' onion, garlic, celery and carrots in small amount of beef broth so they can actually brown a bit. Add to soup pot, then add chopped cabbage, zucchini, and diced tomatoes. Add remainder of beef broth (use a small bit to dissolve bouillon), season and bring to boil. Add pasta to boiling soup, stirring frequently. I usually have to add water after pasta has cooked. Season to taste. I add spinach last, let it just wilt and serve. I don't let it cook down much to preserve the antioxidant punch and the color of course! Wonderful with some French bread and butter.

Cob-buckle-pie

 

Ingredients

• 4 cups blueberries (fresh or frozen)
• 1/2 cup granulated sugar
• 1 teaspoon lemon zest
• 6 Tablespoons butter

For the batter:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup milk
• ground cinnamon

Prepared pie crust 

Instructions

Preheat oven to 350 degrees F. 

Slice butter into pieces and add to a 9x13 inch baking dish lined with prepared pie crust. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.

Add blueberries, sugar and zest to a bowl and stir to combine.

In a separate bowl mix together the batter ingredients: flour, sugar, baking powder, and salt. Stir in the milk, just until combined.

Pour blueberries over melted butter in pan. Drizzle batter over the top. Sprinkle with topping (recipe below).

Bake at 350 degrees for about 35-40 minutes, or until lightly golden on top. 

Serve warm, with a scoop of ice cream, if desired!

Topping:

1/2 cup quick oats

1/2 cup packed brown sugar

1/4 cup flour

1/2 tsp. cinnamon

dash salt

1/4 cup butter, softened

Combine dry ingredients. Cut in butter till it resembles coarse crumbs. Sprinkle over top of batter as directed.

Chocolate Blueberry Hemp Bars

One of my favorite things to make after going blueberry picking. A filling and healthy snack!

1/2 cup Hemp hearts
1/2 cup pumpkin seeds
1/2 cup ground chia seeds
1/4 cup cacao powder
2 teaspoons cinnamon
1/4 teaspoon himalayan pink salt

1 1/2 cups fresh blueberries 
6 tablespoons coconut oil
1 tablespoon vanilla extract 

1/3 - 1/2 cup raw honey, to your taste

Line a 9 x 9-inch square pan, bottom and sides, with parchment paper.

In a food processor or blender, add dry ingredients and process until smooth.

Add wet ingredients. Mix again until smooth.

Add and pulse very briefly - 

2 cups shredded unsweetened coconut flakes

1 cup chopped nuts

Optional - add 1/4 cup cacao nibs with the nuts.

Spoon and spread into pan. Refrigerate until firm, 1 to 2 hours.
Lift the bars out of the pan, cut into squares and serve.