Super Easy Berry Crisp

I was in the mood for something tart/sweet/crunchy and this was perfect. It is ridiculously easy. I got the original recipe from a cookbook called The Teen's Vegetarian Cookbook, but I have since changed the recipe to fit me better and use what I have on hand. Who doesn't love a recipe with only three ingredients!?





Super Easy Berry Crisp

2 cups fresh or frozen berries (blueberries, etc.)
1/2 c. preserves (I make my own strawberry jelly so I use this because this is what I have in the house, but you can use apricot or whatever, just so it's real fruit and not a jello-type of spread)
2 cups granola

Preheat oven to 350 degrees. Mix berries and preserves and put in a greased 8X8 or small casserole dish. Spread granola evenly over top and dot with butter or margarine if desired.

Bake about 25 minutes until granola is browned and berries are bubbly.





PERFECT with vanilla ice cream and a quick dessert for pop-in company!

Amish Baked Oatmeal

This oatmeal is delicious and you can add more spices, add fruits, etc. This recipe is from a friend Heidi and when she gave me the recipe, she wrote Amish Baked Oatmeal, so that is what I use. This baked oatmeal does not cut apart like a piece of cake would, it's more crumbly... but it's still my favorite recipe. I have to make it when my kids are all home or I will eat the whole thing myself!

Amish Baked Oatmeal

½ cup oil

2 eggs, beaten

1 c. sugar

3 c. oatmeal – quick or old fashioned (I prefer quick)

2 t. baking powder

1 t. salt

1 c. milk

1 t. vanilla

Combine oil, eggs and sugar then add oatmeal and remainder of ingreds. Put in greased 9X13 pan and bake at 350 degrees for 30 mins or until done.

Serve warm and pour milk over.

Leftovers stay moist and is delicious cold too!

Variation: Add a chopped apple or other fruit!

Tasty Toffee Treats

My friend Rhonda and I nicknamed these "Mouth O's" and we think that speaks for itself. Great to make/take, freeze, etc. This is the treat my kids always requested when it was their birthday in school - but due to nut allergies definitely check or prepare alternative toppings for part, such as sprinkles, etc.


Tasty Toffee Treats:

1 sleeve saltine crackers
1 cup butter
1 cup brown sugar
1 bag chocolate chips
1 cup chopped nuts

Preheat oven to 400 degrees.

Line a cookie sheet with foil and then cover with saltines.







Boil 1 cup of butter and 1 cup of brown sugar for 3 minutes at a rolling boil. Then spread onto saltines.








Bake in oven for only FIVE MINUTES.







Remove from oven and sprinkle with 12 oz. chocolate chips. Let sit until chips are shiny and spreadable, then spread evenly.








Top with your choice of chopped nuts.








Refrigerate about an hour then remove foil and break into pieces and serve. Refrigerate or freeze.

Fresh Broccoli Salad

Making lunches for this week! I thought I would try to spruce up my vegetable intake a bit. Even though the dressing is not low calorie, at least I'm eating some veggies! This salad is a favorite (and maybe a Lancaster County thing).

Fresh Broccoli Salad

(Source: Central Market Cookbook, Good/Stoltzfus 1989)


1 large head broccoli
1 T. minced onion (I used fresh red onion diced small)
1 medium carrot, peeled and grated (large grater on the mandoline)

(also in the recipe but I did not choose to add: 3 strips bacon fried and crumbled, 3/4 c. raisins and 1/2 c. cashews)

Dressing:

1 cup mayo
1/2 c. sugar or honey (I used 1/4 cup each)
2 T. vinegar (apple cider)


I now have two lunches that are tasty and full of veggies!

Shortbread Thumbprint Cookies

Company is Coming! These are my go-to cookie for company or "pop-in" guests. I freeze them and then I always have something to serve with coffee. Once you have almond extract in the house, you almost always have the ingredients for these! It's nice to have a little something to serve guests, and they look more difficult to make than they actually are.

Ingredients:

2/3 c. sugar

1 c. butter, softened

1/2 t. almond extract

2 c. flour

1/2 c. jam (save for tops)

Glaze:

1 c. 10X

1-1/2 t. almond extract

2-3 t. water

(350 degrees)

Mix sugar, butter and extract until creamy. Add flour and beat until well-mixed.

Shape into 1" balls (I used my Pampered Chef cookie scoop) 2 inches apart on cookie sheet. Make indentation in center with thumb (edges may crack). Fill with about 1/4 t. jam.

Bake 14-18 minutes or until lightly brown on edges (have to watch them toward the end). Let stand 1 minute then remove and cool.

Glaze- mix well and drizzle over cookies and let cool.

Cheesy Potato Soup

This is originally from a good friend (thanks, Tina!) and this soup ROCKS! Enjoy!

1 c. chopped celery

½ c. chopped carrots

½ c. chopped onions

Simmer these three in a little water or butter then add:
2-4 cups of vegetable stock (or less if you want less soup - you can also use water with bouillon cubes)

6 cups peeled, cubed potatoes

Next take about ¼ cup flour and ½ cup milk, mix together to make a thicker mix and add to above.

Then add 2-3 cup milk (half-n-half, or whole/skim/soy/almond/rice milk)

Mix and keep on low simmer on low until potatoes are done.
Add more salt and pepper to taste and then REMOVE FROM HEAT.


Here's the really bad (but really delicious) part... cube a pound (yes, I said pound) of Velveeta and add to soup - let sit and stir until melted and adjust spices as needed. Enjoy. Try not to scream out loud.

-->I don't love the idea of processed cheese and I'm still in my own process of becoming vegan - this is definitely not a dish I make often, but when I do it is an incredible treat. (I have not experimented yet with vegan cheeses or alternatives to this part of the soup.)