Blueberry Almond Granola

From Shirley Evans

Makes 6 cups
1 serving = 1/3 c.
1 serving = 240 cal, 75 mg sodium, 36 g carb, 5 g fiber

3 c. rolled oats
1 c. oat bran
1/4 c. ground flax seed
1/4 c. wheat germ
1 c. raw whole almonds
1/2 t. salt (opt)
1/2 c. honey
1/4 c. dark brown sugar, packed
1 tsp. vanilla
3 Tbl. canola oil
1/4 c. water
3/4 c. dried blueberries (available by the raisens)

Preheat oven to 300.
In medium saucepan, bring honey, brown sugar, vanilla, oil, and water just to a bubble over low heat.

In the meantime, mix all other ingredients except blueberries in a large bowl. Pour honey mixture over oats using flexible spatula to scrape out every bit, and toss until oats are evenly moistened. Spread oats onto 2 ungreased, rimmed 11 x 17 baking sheets.
Bake at 300 for 20 minutes, stirring twice. Cool completely, then add the blueberries. Stir again.
Store in sealed container for up to 2 weeks, or longer in the freezer.

Swiss Chard Saute

From Shirley Evans

Serves 4

Each serving: 110 cal, 4 g protein, 9 g carbs, 4 g fiber, 318 mg sodium.

2 cloves garlic, thinly sliced
2 Tbl extra virgin olive oil
2 lbs ruby Swiss chard with tender stems, cut into 1/4" wide ribbons (8-10 cups)
4 Tbl water
salt and pepper

In skillet over low heat, cook garlic in oil 3 min, stirring occasionally (DON'T BURN THE GARLIC-it gets bitter)
Add Swiss chard, water and a pinch of salt. Cover; increase heat to medium and cook 5 min or until greens are tender, stirring occasionally. Serve hot.
Season lightly with salt and pepper.

Cauliflower Mash

From Shirley Evans

This is a favorite. Like mashed potatoes, only better.
40 cal. per serving, 4 g protein, 6 g carb, 2 g fiber, 55 mg. sodium.

Serves 8

1 1/2 lbs. cauliflower, cut into florets
3 cloves garlic, peeled
2 cans (14 oz. each) reduced-sodium chicken broth or vegetable broth
2 Tbl. chopped fresh chives
salt and ground black pepper

In saucepan,, combine cauliflower, garlic and broth. If cauliflower is not completely covered by broth, add water until just covered. Bring to a boil; reduce heat to medium-low. Let simmer 12 min, or until cauliflower is tender.

Drain; reserve 2 Tbl. liquid. In food processor, pulse cauliflower and garlic until smooth; add 1-3 Tbl. reserved broth if mixture is dry.

Season with salt and pepper to tast. Just before serving, stir in chives. Serve warm.

Fruit Slush

From Shirley Evans

3 c. water
1 1/2 c. sugar
Mix together in saucepan. Bring it to a boil. Remove from heat to cool.

When cool, add:
1 -46oz can pineapple juice
1 1/2 c. orange juice
1/4 c. lemon juice
3 ripe bananas
Mix all together.

Pour into plastic container and freeze. Stir occasionally as it freezes.

Serve by scooping frozen mix into glass & top with ginger ale if desired.

Cherry Streusel Delight

From Shirley Evans

Great for a brunch!

2 1/2 sticks unsalted butter, diced (1 1/4 c.)
3 c. flour
1 c. finely ground almonds
1 1/2 c. firmly packed brown sugar
1 Tbl. cinnamon
1/2 tsp. salt
2 cans (16oz each) dark sweet pitted cherries in heavy syrup
1/3 c. sugar
3 Tbl. cornstarch
1/2 tsp. almond extract
1 Tbl. powdered sugar
Heat oven to 375. Coat 9" spring-form pan with cooking spray.

In microwave safe bowl, microwave butter 30 sec or until melted. Let cool 2 min.
In bowl, combine next 5 ingredients. Using fork, slowly stir in melted butter just until dry ingredients are moistened and crumbs form. Let sit 20 min.

Using strainer, drain cherries; reserve 1 1/2 c. syrup and 1/4 c. cherries. Set aside.

In saucepan over medium heat, cook remaining syrup and sugar 2 min until sugar is dissolved. Add cornstarch and reserved syrup; Cook and stir about 2 minutes until mixture comes to boil. Boil 1 minute, stirring twice. Remove from heat. Stir in remaining cherries and almond extract.

Press 3 c. crumb mixture into bottom of prepared pan. Bake 20 min. or until golden brown. Spread cherry mixture over crust. Using hands, gently sprinkle remaining crumb mixture over cherry mixture. Bake 30 min or until edges are bubbling and crumbs are golden brown. Top with reserved cherries. Let cool completely. Sprinkle with powdered sugar.

Berry Smoothies

Makes 4 1/2 c. Enough for 4 servings.
Vary the amounts of sugar and lemon juice depending on the ripeness of the fruit.

1 medium ripe banana, peeled and cut into 8 pieces
3 1/2 cups berries, frozen
1/2 c. milk or non-dairy milk
1/2 cup white cranberry juice or apple juice
3-6 tsp. sugar
2-3 tsp. lemon juice.
3 ice cubes
Mix in blender to desired consistency. Add more sugar or lemon to taste.

Orange Julius

From Shirley Evans

1/3 c. frozen OJ concentrate (3 oz.)
1/2 c. milk or rice milk
1/2 c. water
1/4 c. sugar
1/2 tsp. vanilla
5-6 ice cubes, crushed
Combine in blender

Serves 3

Jeweled Fruit Salad

1 pint fresh strawberries, sliced
1 1/2 c. green grapes, halved
1 can mandaran oranges
1 c. fresh blueberries
1 c. fresh raspberries
1 medium kiwi, peeled and chopped

Dressing:

1 c. (8 oz) vanilla yogurt
2 Tbl. orange juice
1 Tbl. mayo
1/2 tsp. grated orange rind

Fruit Ambrosia with Creme Anglaise

From Shirley Evans

Makes 5 Servings. 250 cal each.

We had this at Country Pub by St. Peter, MN. So elegant and tasty. WOW!


1/4 c. thawed orange juice concentrate
2 Tbl sugar
1 1/2 cups orange sections (about 3 oranges)
1 1/2 cups sliced ripe banana (about 2 bananas)
1 cup seedless green grapes
1 cup fresh raspberries
1 cup fresh blackberries
1 1/4 cups Creme Anglaise, chilled

Combine orange juice and sugar in medium bowl. Add oranges, bananas, greapes, berries, tossing gently.

Spoon ambosia into each of 5 glasses; top with Creme Anglaise.

Creme Anglaise:

1 3/4 c. 1% milk
1 (3") vanilla bean, split lenghthwise
1/3 c. sugar
4 large egg yolks

Pour milk into a medium saucepan. Scrape seeds from vanilla bean; add seed and bean to milk. Cook over medium heat 6 min (DO NOT BOIL); discard bean. Remove from heat.

Combine sugar and yolks in a bowl, stirring with a whisk until blended. Gradually add milk mixture to bowl, stirring constantly with a whisk. Return mixture to pan. Cook over medium heat 6 minutes or until mixture thinly coats back of spoon, stirring constantly with a whisk. Immediately pour mixture into a bowl.Cover and chill (it will thicken as it cools). Yield: 1 3/4 c. (Serving size = 1/4 c.)

Note: You can substitute 2 tps. vanilla extract for the bean, but the flavor will suffer.
Anglaise can be stored in refrigerator up to 3 days.

Frozen Fruit Cups

From Shirley Evans
Makes 25 cups.

This is great to have frozen in individual servings. Take out and thaw slightly as needed.

2- 10 oz. pkg. frozen strawberries (thawed)
2- 6 oz pkg. frozen orange juice (thawed)
2- 20 oz. cans crushed pineapples
1- 16 oz. cans mandarin oranges
1/3 c. lemon juice
6 bananas, sliced

Do not drain fruit. Combine all ingredients. Spoon int 4-5" individual plastic containers & freeze.
Makes 25 cups.

Nutty Putty

From Shirley Evans

Kids play with this and eat it.

3 1/2 c. peanut butter
4 c. powdered sugar
3 1/2 c. corn syrup
4 c. dried milk powder

Mix together. Divide into 10-15 portions.
Portions not being used can be stored in refrigerator or freezer.

Sour Cream Cut-Out Sugar Cookies

From Diane Evans

2 c. sugar
2 eggs
1 c. sour cream
1 tsp. soda
4 tsp. baking powder
1 c. butter
1/4 tsp. salt
4 c. flour
2 tsp. vanilla

Cream together butter, eggs and sugar.
Sift dry ingredients, add to creamed mixture alternately with sour cream.

Refrigerate overnight.
Roll out on floured board.
Cut with cookie cutter.
Bake at 350, 8-10 min til lightly browned.

Puppy Chow

From Shirley Evans

Makes 10 cups

1/2 c. butter
1 c. peanut butter
2 c. semi-sweet or milk choc. chips
Melt together.
Add 1 tsp. vanilla

Pour 1 -12/0z or 15 oz box chex mix or crispex cereal in large bowl

Pour chocolate mixture over cereal. Stir well.

Add 4 c. powdered sugar.
Stir gently til well-coated.

Gingersnaps

From Diane Evans

3/4 c. shortening or margarine
1 c. brown sugar
1/4 c. molasses
1 egg
Cream til fluffy.

2 1/4 c. flour
2 t. soda
1/2 t. salt
1 t. ginger
1 t. cinnamon
1/2 t. cloves
Combine and stir into 1st batter.

Form into balls. Roll in sugar. Bake 375 for 10 min.

Christmas Gingerbread Men and Women

From Shirley Evans

3 1/2 c. flour
1 tsp soda
1 tsp salt
1 Tbl ginger
2 tsp cinnamon
1/4 tsp cloves
1/4 tsp allspice
In large bowl, whisk together

In another bowl, mix with electric mixer:
6 Tbl. melted butter
1 Tbl. melted shortening
2/3 c. brown sugar
3/4 c. molasses

Add 1 egg and beat in.

Beat in flour mixture adding 1/2 at a time.

Form into a ball and divide in half. Wrap in plastic and pat to circle 1/2" thick. Chill at least 2 hrs.

When ready to bake, preheat oven to 350 degrees.

On floured surface, roll out each piece to 1/4" thick, dusting lightly with flour as needed.

Using a gingerbread man cut-out, cut and arrange 1" apart on parchment lined cookie sheet.

Bak 10 min or until golden at edges. Cool on a baking rack. When cool, decorate with Royal Icing.

Royal Icing:
2 Tbl meringue powder
1 lb. powdered sugar
6 Tbl water. Beat with mixer until soft peaks and glossy. Add food coloring if desired.

Quick Ragu

From Andie Evans

Makes 6 cups

Total Cook Time: 35 minutes

1/2 onion

1 stalk celery, cut into 4 pieces

1 small carrot, cut into 4 pieces

1 clove garlic

1/2 tsp. chopped fresh rosemary

3 Tbsp. extra-virgin olive oil

1 lb. ground beef

Kosher salt and freshly ground pepper

1 28-oz. can crushed tomatoes

1/2 c. whole milk

Pulse the onion, celery, carrot, garlic and rosemary in a food processor until finely chopped.

Heat the olive oil in a large saucepan over medium-high heat. Add the chopped vegetables and cook, stirring, until softened and golden, 3 to 5 minutes. Add the beef, 1 tsp. salt and 1/2 tsp pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, about 3 minutes. Add the tomatoes, milk, 1 c. water and 1/2 tsp. salt. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 20 minutes.

Serve over pasta.

Apple Bars

From Shirley Evans

This recipe is from Mary Chalmers in Willmar.

Crust:
2 1/2 c. flour
1 Tbsp. sugar
1 tsp. salt
1 c. crisco

Mix with a pastry blender or fork until the crust forms pea-sized lumps. (Or use 2 premade pie crusts.)

Filling:
1 egg, separated
2/3 c. milk
2/3 c. crushed corn flakes
5 c. sliced apples
1 1/2 c. sugar
1 tsp. cinnamon

Glaze:
1 c. powdered sugar
1 Tbsp. hot water
drop of almond extract

Put egg yolk in a cup and reserve egg white. Add milk to yolk and stir. Add to the pie crust dough. Mix as little as possible to make a soft ball.

Roll half of the ball to fit a 15x11-inch shallow pan. Sprinkle crushed cornflakes over dough in pan. Put apples over strust top with sugar and cinnamon. Roll out remaining dough for top crust. Pinch edges together. Beat the reserved egg white until stiff and spread on the top crust.

Bake at 375 degrees about 40 minutes.

Mix powdered sugar, water and almond extract to make glaze.

When the bars are done and still hot, drizzle with glaze.

To make this Joe-safe, use dairy-free milk.

White Chocolate Devils

From Shirley Evans
Makes 12 cupcakes
Total Time: 1 hour plus baking and chilling times

Cupcakes
1 c. AP flour
1 Tbsp. unsweetened alkalized cocoa powder
3/4 tsp. baking soda
1/8 tsp. salt
4 Tbsp. unsalted butter, softened
3/4 c. sugar
1 egg
1 tsp. vanilla extract
2 oz. unsweetened chocolate, melted
1 c. buttermilk

Position a rack in the center of the oven and preheat to 350 degrees. Line 12 muffin cups with paper liners or lightly grease and flour the pan.

In a medium bowl, sift together the flour, cocoa powder, baking soda and salt. Gently whisk the dry ingredients together until blended; set aside.

In a heavy-duty electric mixer using the paddle attachment, beat the butter with the sugar at medium speed until thoroughly blended, about 2 minutes. Beat in the egg and vanilla; scrape down the side of the bowl with a spatula and beat for 1 minute, until blended. Beat in the chocolate. At low speed, beat in the buttermilk one-third at the time, alternating it with the dry ingredients. Mix just until blended, scraping down the side of the bowl as necessary.

Divide the batter among the prepared muffin cups and bake the cupcakes for 25 to 30 minutes, until they spring back when lightly touched. Cool the muffins in the pan for 5 minutes, then remove to a wire rack and cool completely.

Filling
2 oz. white chocolate, chopped
1/2 c. heavy cream

Place the white chocolate in a stainless steel bowl. In a saucepan, bring the heavy cream to a gentle boil. Remove the pan from the heat and pour the hot cream over the white chocolate. Let the mixture stand for 30 seconds to melt the chocolate; whisk until completely smooth. Cover the bowl and refrigerate the filling for at least 4 hours, until well-chilled.

Using an electric mixer, whip the chilled white chocolate mixture until it reaches the consistency of sour cream.

With a small paring knife, cut a cone-shaped piece, 3/4-inch in diameter, from the center of each cupcake. Remove the cone-shaped pieces of cupcake and cut off the bottom of each cone, leaving a round cap for each cupcake. Discard or eat the cone bottoms and reserve the caps.

Fill a pastry bag fitted with a medium plain tip with the white chocolate filling. Pipe the filling into the hole in each cupcake. Cover the filling with the reserved caps. Place the filled cupcakes in an airtight container and place the container in the refrigerator while making the glaze.

Glaze
6 oz. semisweet chocolate, coarsely chopped
3/4 c. heavy cream
2 tsp. light corn syrup

Place the chocolate in the bowl of a food processor fitted with the metal chopping blade. Process the chocolate until finely ground, 20 to 30 seconds.

In a small saucepan, bring the cream and the corn syrup to a gentle boil. With the motor running on the food processor, pour the hot cream through the feed tube onto the chocolate. Process until smooth, about 10 seconds. Pour the glaze into a medium bowl. Cover the bowl with plastic wrap and refrigerate for 30 minutes, until slightly thickened.

Remove the cupcakes from the refrigerator. Dip the top of each cupcake into the glaze and allow the excess glaze to drip off. Place the cupcakes in the refrigerator for 10 minutes, to set the glaze. Remove the cupcakes from the refrigerator and redip the top of each cupcake in the glaze. Set the glazed cupcakes aside at room temperature.

Decoration
2 oz. white chocolate, coarsely chopped

Melt the white chocolate and fill a small parchment cone or pastry bag fitted with a small plain tip with the melted white chocolate. Drizzle the chocolate in a zig-zag or curly-cue pattern over the glazed cupcakes. Chill the cupcakes until serving.

Vanilla Cupcakes

From Shirley Evans
Makes 24 cupcakes

For cupcakes
1 c. unsalted butter, softened
2 c. sugar
4 eggs, at room temperature
1 1/2 c. self-rising flour
1 1/4 c. AP flour
1 c. milk
1 tsp. vanilla extract

Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers. In a large bowl of an electric mixer on medium speed, cream 2 sticks butter until smooth. Add sugar gradually and beat until fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition.

In a large bowl, combine self-rising and AP flours. In a small bowl, combine milk and vanilla extract. Add flour mixture to butter-egg mixture in four parts, alternating with milk-vanilla mixture, beating well after each addition. Spoon batter into cups about 3/4 full. Bake until tops spring back when lightly touched, about 20 to 22 minutes. Remove cupcakes from pans and cool completely on a wire rack before icing.

For icing
1 c. unsalted butter, very soft
6 to 8 c. powdered sugar, divided
1/2 c. milk
2 tsp. vanilla extract

In large bowl of an electric mixer on medium-low speed, combine butter, 4 cups of powdered sugar, milk and vanilla and beat until smooth and creamy. Gradually add remaining powdered sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency. If desired, add a few drops of food coloring and mix thoroughly. Use and store icing at room temperature, as icing will set if chilled. Icing can be stored for up to 3 days at room temperature.

To make these Joe-safe, use dairy-free butter and rice or soy milk.

Roast Pork with Pear and Cranberry Pan Sauce

From Andie Evans

2 lbs. pork loin
2 Tbsp. orange zest, minced
3 garlic cloves, minced
1 Tbsp. fresh thyme, minced
1/2 tsp. fresh ground pepper
1 Tbsp. kosher salt
3 pears, quartered
1 medium onion, diced
2 carrots, cut into 1-inch pieces
1/4 c. dried cranberries
1/4 c. chicken broth

Preheat oven to 375 degrees.

In a small bowl, combine zest, garlic, thyme, salt and pepper. Set aside.

Remove pork loin from packaging and pat dry with paper towels. Press the seasoning mix onto all sides of the meat.

Place the loin into a roasting pan with pears, onions and carrots and roast until internal temperature is between 150-160 degrees. (It takes about an hour in my oven, but don't rely on time. Take its temperature.)

Remove pork loin from pan. Let it sit for 5 minutes under aluminum foil or a big metal bowl before slicing.

Put the pan drippings, broth and the vegetables into a blender. Blend on high until smooth. Add more broth, if necessary, to achieve desired consistency. Stir in the dried cranberries and spoon sauce over medallion slices of pork to serve.

Pear Tart

From Shirley Evans
Makes one 10-inch tart

3 ripe pears
3 large eggs
1 c. sugar
5 Tbsp. AP flour
2 tsp. vanilla extract
12 Tbsp. butter

Preheat the oven to 350 degrees. Peel the pears, halve and core the fruit, then cut each half crosswise into thin slices, keeping the slices together.

In a mixing bowl, whisk together the eggs and sugar, then whisk in the flour and the vanilla until smooth.

In a medium saucepan over high heat, melt the butter and cook it, whisking continuously, until it browns to the color of hazelnuts, about 5 minutes. Whisk the butter into the egg mixture.

Fan out each sliced half of the pear in the shell from the center to the edge, like the spokes of a wheel. Pour the brown butter filling into the shell around the fruit, taking care to follow the fruit's contours and not to cover it completely. Bake the tart for about 1 hour, until the filling has set and the edges of the crust are golden. Let the tart cool to room temperature.

Tart Dough
2 c. flour
3 Tbsp. sugar
1 c. butter
1 tsp. vanilla
1 egg yolk

Combine the flour and sugar. Cut in the butter until it forms a meal. Then add the vanilla and yolk and blend until it comes together as a dough. Press into an 11-inch tart pan with a removable bottom.

Caramel Sauce
1 1/3 c. brown sugar
1/3 c. light corn syrup
1/4 c. butter
3/4 c. heavy cream
1/2 tsp. cognac
1 tsp. vanilla

Blend the brown sugar, corn syrup and butter and 1/4 c. cream together in a medium sauce pan. Cook until mixture reaches a boil. Boil about 1 minute. Remove from the heat and add the remaining cream very slowly, stirring constantly. Then add the cognac and vanilla.

French Toast

From Shirley Evans

Serves 4

6 large eggs
1/2 c. water
1 1/2 tsp cinnamon
1 Tbl sugar
12 slices of a french bread loaf---cut on a strong bias (about 6 " long)

Mix eggs, water, cinnamon, sugar together in large flat dish (or cake pan). Whisk until blended.

Dip slices of bread into mixture and let any excess drain off. Cook on large skillet until golden brown--about 2-3 minutes.
Turn slices over and cook for another 3-4 minutes.

Eat immediately or to hold, place slices on a rimmed baking sheet and keep warm in 200 degree oven untill ready to eat.

To serve, for each person, place 3 slices on each plate, dust with powdered sugar. Serve with a wide of butter and pure maple syrup.

Whole Grain Waffle with Cherry Sauce

From Shirley Evans

380 calories per serving
5 g total fat/ 1 g saturated fat
456 mg sodium
6 g dietary fiber
12 g protein



Cherry Sauce:

1 can sweet dark pitted cherries in syrup
2 tsp cornstarch
1/2 tsp cinnamon
In small saucepan, heat over medium heat, stirring constantly, until mixture thickens, about 1 minute . Set aside until ready to use.

Waffles:

2 cups white whole wheat flour (I use King Arthur unbleached white whole wheat--light & mild)
1/2 cup fine oatmeal
1 1/2 tsp baking powder
1/2 tsp baking soda
3 large eggs
1/4 c. packed light brown sugar
2 c. buttermilk
1 Tbl. canola oil or extra-virgin olive oil
2 tsp. vanilla

Whisk flour, cornmeal or oatmeal, baking powder, baking soda and salt in large bowlo.

Slightly beat eggs and brown sugar in medium bowl. Add buttermilk, oil and vanilla. Whisk until well blended. Add wet ingredients to dry ingredients, stirring until just combined.

Preheat belgium waffle iron. Lightly coat with cooking spray. Add enough batter to cover about
2/3 of surface. Spread evenly with a spatula. Cook until golden brown, about 4-6 minutes.

Eat immediately or to hold, transfer to a warm baking sheet and keep warm at 200 degrees until ready to serve. Do not stack.

Warm the cherry sauce over medium heat until hot. Serve with the waffles.



1

Lighter Scalloped Potatoes

From Andie Evans

Makes 6 to 8 servings

Total Cook Time: 40 minutes

2 Tbsp. unsalted butter, plus more for the dish

3 lbs. Yukon gold potatoes, peeled and thinly sliced

2 Tbsp. AP flour

1 c. 1% milk, at room temperature

1 c. whole milk, at room temperature

Freshly ground pepper

1/4 tsp. freshly grated nutmeg

1/4 c. grated gruyere cheese

Preheat the oven to 350 degrees. Lightly butter a 3-quart baking dish. Bring a large pot of salted water to a boil; add the potatoes and cook until just tender, 8 to 10 minutes. Drain the potatoes and return to the pot.

Meanwhile, melt butter in a saucepan over medium heat. Stir in the flour with a wooden spoon to make a paste. Cooke, stirring, until the paste puffs slightly, about 1 minute. Gradually whisk in both milks and simmer, whisking constantly, until thickened, about 3 minutes. Remove from the heat and whisk in 1/2 tsp. pepper, 1 1/2 tsp. salt and the nutmeg. Pour the sauce over the potatoes and gently toss to coat.

Transfer the potato mixture to the prepared baking dish and sprinkle with the gruyere. Bake until heated through, about 10 minutes. Switch the oven to the broiler setting and broil the potatoes until browned on top, about 5 minutes. Let rest 10 minutes before serving.

Per serving: 290 calories, 7 g fat

Daddy's Famous Fudge

From Paul Evans
Makes about 60 1-inch pieces

2 lbs. powdered sugar
1 1/4 c. cocoa
1 c. butter
1/2 c. milk
2 Tbsp. vanilla
3 c. chopped nuts (or as desired)
16 oz. marshmallows
4 oz. cream cheese

Blend powdered sugar and cocoa together thoroughly in a large mixing bowl.

In a 2-quart microwave safe bowl, combine butter, milk and cream cheese. Microwave until all is melted. Fold in marshmallows until coated with butter mixture. Microwave and stir a bit until marshmallows are melted and mixture is creamy. Pour melted mixture into the bowl with powdered sugar and cocoa. Stir until well mixed.

Add vanilla and nuts and beat mixture to thoroughly combine (this should be done as quickly as possible after cooking is completed).

Place in a greased 2-quart oblong dish. Chill about 1 hour to harden. Cut into 1-inch squares. Serve.

**This can be made dairy-free by substituting dairy-free butter for regular butter and chocolate almond milk for the milk. Can leave out cream cheese or substitute dairy-free cream cheese.**

Raspberry Snowball Dessert

From Shirley Evans

Mom says this is the first dessert she ever made.

1 c. sugar
1 envelope Knox gelatin
1/2 tsp. salt
1 1/4 c. milk
1 c. coconut
2 c. whipped cream

Heat sugar, gelatin, salt and milk and stir until dissolved. Cool. Fold in coconut and whipped cream. Pour into jello mold and chill to set. Serve with sauce.

Sauce
10 oz. frozen raspberries
1 1/2 Tbsp. cornstarch
1 small jar current jelly

Boil until clear and slightly thick.

Party Snack Mix

Makes 8 quarts. Keeps fresh for months in coffee cans or tupperware.

Combine in large roasting pan:
2.c. salad oil
2 Tbl Worchestershire sauce
1 Tbl garlic powder
1 Tbl seasoned salt

Stir in:
2 boxes Rice Chex
1 box Cheerios
2 lbs. spanish peanuts or mixed nuts
1 box pretzel sticks

Bake at 250 degrees for 2 hours. Stir every 15 minutes carefully with a wooden spoon.

Chili Cheese Dip

From Diane Evans

We usually make this without the hamburger.

1 lb. Velveeta, cut in pieces
1 can Rotel tomatoes and green chilies
2 tsp worchester sauce
1/2 tsp chili powder
1 lb. lean ground beef, browned and drained (meat is optional)

Combine and melt in crock pot or microwave.
Serve with corn chips.

Mocha Cakes

From Shirley Evans

2 eggs
1 c. sugar
2 tsp. butter
1/2 c. boiling milk
1 tsp. vanilla
1 1/2 c. flour
1 1/2 tsp. baking powder
Cream Frosting (recipe below)
Ground peanuts

Grease and flour a 9 x 13 inch pan. Heat oven to 350 degrees.

Beat eggs until very light. Gradually add sugar to eggs, beating well. Melt butter in boiling milk. Beat milk mixture and vanilla into egg mixture.

Sift flour and baking powder together and beat into batter very quickly. Immediately pour into prepared pan.

Bake 25 to 35 minutes or until cake tests done. Cool uncovered overnight.

Cut cake into squares. Spread on all sides with Cream Frosting. Roll in ground peanuts.

Hint: If you grind a little of the cake (the trimmed edges) with the peanuts, it makes them less oily and they adhere to the frosting better.

Cream Frosting
1 lb. powdered sugar
3/4 c. butter, softened
4 Tbsp. cream
1 tsp. vanilla

Mix powdered sugar and butter. Stir in cream and vanilla; beat until smooth and of spreading consistency.

Barbequed Meatballs

This is the appetizer we enjoy every year. Always a hit. It started in the Home Town Cafe in Alden, MN, which was owned by Grandma and Grandpa Hanson. They made these meatballs every week and served them on their Sunday Buffet.

5 lbs lean hamburger---form into small balls and brown in frying pan.
Transfer browned meatballs into a large roasting pan.

Mix together in saucepan:
28 oz. catsup
1-8 oz can tomato sauce
1/4 c. worchester sauce
1/4 c. vinegar
1/4 c. lemon juice
1 tsp liquid smoke--be very careful with this.
1/2 c. honey (optional)
Heat just to boiling.
Pour over meatballs.

Bake meatballs at low temp (250 -325 or so) for 3-4 hours or more.

Or cook in crock pot for 3-4 hours or more.
Cool and store in refrigerator. It gets better the next day.

Freezes well.

Dried Beef Dip

From Shirley Evans
An Evans favorite.

1-8 oz pkg. cream cheese
1-16 oz pkg. sour cream
1-8 oz jar water chestnuts, chopped
1-8 oz pkg dry beef, chopped
1 onion, chopped fine (or to taste)
2 drops tobasco sauce

Heat thoroughly in microwave.
Serve hot with Wheatsworth crackers (or any cracker of your choice).

Nut Goodie Bars

From Shirley Evans
 Makes 2 dozen ( 1x3" ) bars
Tastes like the Pearson's Nut Goodie Candy Bar

1-1/2 lbs milk chocolate
1 square (1 oz) unsweetened chocolate
1 cup butter
1 box (3.4 oz) regular vanilla pudding mix
1/2 cup evaporated milk
1-1/4 tsp maple flavoring
2 pounds powdered sugar
1 pound Virginia salted peanuts

To prepare pan, carefully cover inside of 10 x 15" pan with aluminum foil and gently press in place, covering bottom and sides of pan. Lightly butter foil. Set aside.

To prepare bars: Melt milk chocolate and unsweetened chocolate. Spread a small amount of the chocolate to cover bottom of jellyroll pan. Put pan in freezer.

To prepare filling: In small saucepan, combine butter, pudding mix and milk. Bring to boil. Keep stirring. Don't worry if it gets a little lumpy or curdly. Keep stirring. Remove from heat.
Set aside to cool slightly. Then pour mixture into large bowl. Using electric mixer on low speed, beat in maple flavoring. Slowly add powdered sugar. Continue beating until combined and no lumps remain. Spread mixture over chocolate layer in jellyroll pan. Refrigerate till firmj.

To finish bars: Stir salted peanuts into remaining chocolate mixture. Mix well. Spread evenly over filling.

To cool bars: Refrigerate until firm. Cut into 1x3" bars or smaller for a pretty cookie tray.

Herb and Mustard Sirloin with Baked Potatoes

From Andie Evans

Makes 4 servings

Total Cook Time: 30 minutes

4 small russet potatoes, scrubbed

1 1/2 lbs. sirloin steak (1/2 inch thick)

2 Tbsp. spicy mustard, plus more for serving

2 tsp. crumbed herbes de Provence

5 Tbsp. butter

Kosher salt

Freshly ground black pepper

2 Tbsp. chopped fresh chives or scallion greens

Pierce the potatoes a few times with a fork, then microwave until soft, about 15 minutes.

Meanwhile pierce both sides of the steak with a fork. Mix the mustard and herbes de Provence in a bowl and rub all over the steak.

Heat a large cast-iron skillet over medium-high heat. Add 1 Tbsp. butter; as soon as it melts, add the steak and sear on one side until browned, about 7 minutes. Turn and brown the other side, about 4 more minutes for medium-rare. Transfer the steak to a cutting board, season with salt and pepper, and top with 1 Tbsp. butter. Let rest for at least 5 minutes.

Return the skillet to medium-high heat. Add the potatoes and turn to coat on all sides with the pan juices. Cook until the skins are slightly crisp, about 3 minutes.

Mix the remaining 3 Tbsp. butter with the chives and season with salt. Thinly slice the steak on the bias. Serve with the potatoes, chive butter and mustard.

To make Joe-safe, use dairy-free butter.

Cheddar-Chive Turnovers

From Andie Evans
Makes 8 turnovers

3 Tbsp. butter, melted
pinch of salt
pinch of cayenne pepper
1 package refrigerated biscuit dough
1/2 to 1 c. shredded cheddar
1 to 2 Tbsp. chopped fresh chives

Mix melted butter with salt and cayenne pepper. Lay out rounds of biscuit dough on a parchment-lined baking sheet. Brush with the butter; top with cheddar and chives. Fold into half-moons and crimp with a fork to seal, then bake according to the biscuit package. Brush with more butter when they are hot out of the oven.

Eclair Dessert

From Shirley Evans
Makes 8 to 12 servings

This is what we used to make when we wanted to make a fancy dessert with instant ingredients.
It is easy to make but it requires a 24 hour rest in the refrigerator for the graham crackers to soften. It isn't exactly better the next day---it just isn't right the first day.

2 small pkgs instant vanilla or french vanilla pudding
2 1/2 c. cold milk
1 - 8oz container of cool whip (thawed)
1 can chocolate frosting
1 box graham crackers (use as many as you need)

Make pudding according to directions. Line a 9x13 pan with graham crackers.the pan. Mix the prepared pudding with the cool whip and spread over the crackers. Add another layer of graham crackers. Spread choc frosting over the top. Cover with wrap and refrig 24 hours until graham crackers are very soft. It tastes like chocolate eclairs.

Vanishing Oatmeal Raisin Cookies

From Shirley Evans
Makes 4 dozen

1/2 lb. butter, softened
1 c. firmly packed brown sugar
1/2 c. sugar
2 eggs
1 tsp. vanilla
1 1/2 c. AP flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3 c. Quaker oats
1 c. raisins

Heat oven to 350 degrees. Beat together butter and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats and raisins; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack.

Wine-Braised Chuck Roast with Onions

From Shirley Evans
Makes 4 to 6 servings
Total Cook Time: 4 3/4 hours

4 lb. boneless beef chuck roast
2 tsp. salt
3/4 tsp. black pepper
2 Tbsp. vegetable oil
2 lb. onions (4 to 6 medium), halved lengthwise and thinly sliced
2 large garlic cloves, finely chopped
1 Tbsp. tomato paste
1 Tbsp. chopped fresh thyme
1 tsp. chopped fresh rosemary
1 1/2 c. dry white wine
1 c. water

Put oven rack in middle position and preheat oven to 325 degrees.

Pat beef dry and rub all over with 1 1/2 tsp. salt and 1/2 tsp pepper. Heat oil in an ovenproof 5-quart wide heavy pot over moderately high heat until hot but not smoking and brown beef on all sides, about 15 minutes total. Transfer beef to a plate.

Add onions to pot and saute over medium high heat, stirring frequently, until pale golden, about 10 minutes. Add garlic, tomato paste, thyme, rosemary and remaining salt and pepper and cook, stirring. 2 minutes. Add wine and water and bring to a boil. Return beef to pot, then cover tightly and bruise in oven, turning once after 1 hour, until beef is very tender, 2 1/2 to 3 hours total.

Let beef stand, uncovered, in onion sauce about 30 minutes.

Preheat oven to 350 degrees and transfer beef to a cutting board. Cut into 1/2-inch thick slices. Season with salt and pepper and return beef to sauce. Reheat, covered, 20 minutes.

Serve over noodles.

Russian Tea Cakes

From Shirley Evans
Makes 60 cookies

1/2 c. powdered sugar
1 c. butter, softened
2 tsp. vanilla
2 c. AP flour
1 c. finely chopped almonds or pecans
1/4 tsp. salt

Heat oven to 350 degrees. In large bowl, combine the first three ingredients; blend well. Stir in remaining ingredients until dough holds together. Shape into 1-inch balls. Place 1 inch apart on ungreased cookie sheet. Bake at 325 degrees for 15 to 20 minutes or until set but not brown. Immediately remove from cookie sheet. Cool slightly, roll in powdered sugar. Cool completely; roll again in powdered sugar.

To make these Joe-safe, use dairy-free butter.

Red and Green Stir Fry

From Dana Schrader

Makes 2 servings

1 tsp extra virgin olive oil

1 cup snow peas or Chinese peas

1 cup cherry or grape tomatoes

1 tsp (about 1 small clove) freshly minced garlic.

Sea salt and pepper, to taste

Place a medium nonstick skillet over medium-high heat. When hot, add the olive oil, peas, tomatoes, and garlic. Cook, stirring occasionally, until the peas are crisp-tender and the tomatoes are warmed through, about 3 minutes. Season with salt and pepper. Serve immediately.

Old Bay Potato Wedges

From Dana Schrader

Makes 2 servings

2 medium baking potatoes (about 8 ounces each), scrubbed and towel dried

1 tsp extra virgin olive oil

3/4 teaspoon 30% less sodium Old Bay seasoning

Sea salt, to taste

Preheat the oven to 450 degrees. Line a large baking sheet with parchment paper.

Cut the potatoes in half lengthwise. Cut each half into 4 wedges, creating 16 wedges total. In a small glass or plastic mixing bowl, toss the wedges with the olive oil and Old Bay. Place them on the baking sheet in a single layer, not touching. Bake them 20 minutes, and then flip them and bake them an additinal 10-15 minutes, or until they are tender on the inside and golden brown on the outsid. Season with salt. Serve immediately.

Apple Butter Pork Chops

From Dana Schrader

Makes 2 servings

Olive Oil Spray

2 (3- to 4-ounce) trimmed, boneless pork chops, about 3/4 inch thick

1/4 tsp garlic powder

Sea salt and fresh black pepper, to taste

2 tbsp apple butter, preferably a natural one, divided

Preheat the broiler. Line a small baking sheet with nonstick aluminum foil and lightly mist the foil with spray.

Lightly mist the chops all over with spray, and then season them with the garlic, salt, andepper. Place them side by side on the prepared baking sheet, not touching. Transfer e sheet to the top oven rack and broil the chops about 3 minutes. Flip them and brush 1 tablespoon of the apple butter evenly over the top of each chop. Continue broiling until the apple butter caramelizes (turns brown in spots) and the pork just barely has a hint of pink inside, 2 to 4 minutes. Serve immediately.

Lemon Tea Cookies

From Shirley Evans
Makes 36 cookies

1 2/3 c. AP flour
1/3 c. powdered sugar
1 c. butter, softened
1 tsp vanilla
1 egg
2/3 c. sugar
2-3 tsp. grated lemon zest
1 tsp. cornstarch
1/4 tsp salt
3 Tbsp. lemon juice
1 Tbsp. butter
coconut or powdered sugar

In medium bowl, combine first four ingredients, blend well. Chill dough. Heat oven to 350 degrees. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheet. With thumb or forefinger, make imprint in center of each cookie. Bake at 350 degrees for 8 to 10 minutes or until lightly browned. Immediately remove from cookie sheet, cool. In medium saucepan, combine egg, sugar, lemon zest, lemon juice and butter. Cook over low heat, stirring constantly until smooth and thickened. Cool. Top each cookie with about 1/4 tsp. filling. Sprinkle with coconut or powdered sugar.

To make these Joe-safe, use dairy-free butter.

Hamburger and Barley Soup

From Shirley Evans
Makes 18 cups

2 lbs. extra-lean ground beef
2 c. celery, cut into 1/2-inch dice
2 c. carrots, cut into 1/2-inch dice
2 c. cabbage, cut into 1/2-inch dice
1/2 c. onion, cut into 1/2-inch dice
2 (50-oz.) cans beef broth or consommé
1 (28-oz.) can whole tomatoes, coarsely chopped, including all juices
2/3 c. uncooked barley
2 tsp. thyme
1 tsp. basil
2 cloves garlic, finely chopped
5 tsp. brown sugar, or to taste
5 tsp. balsamic vinegar, or to taste
2 tsp. Worcestershire sauce
Freshly cracked black pepper, to taste

In a large kettle, brown ground beef just until it is no longer pink, crumbling the meat into small pieces. Thoroughly drain off fat. Return drained meat to pan and add celery, carrots, cabbage, onion, consomme, tomatoes and juices, barley, thyme, basil and garlic. Cover pan and bring mixture to a boil. Reduce heat and simmer 45 minutes to 1 hour or until vegetables and barley are tender. Remove from heat and stir in brown sugar, vinegar, Worcestershire sauce and black pepper. Check seasoning and serve.

Lefse

From Shirley Evans
Makes 48

9 c. instant potato flakes
3 c. powdered milk
3 Tbsp. sugar
3 tsp. salt
9 c. water
3 sticks butter
4 1/2 c. flour

Heat water and butter to boiling. Pour over potato flakes, instant milk, sugar and salt. Mix well.

Pour mixture into 9 x 13 pan and chill (overnight is fine). Cover with damp cloth before chilling.

When chilled, take 1/3 of potato mixture and mix with 1 1/2 cups of flour. Mix in food processor or mixer until it forms smooth ball. Roll into a log and cut log into 16 pieces. On floured cloth-covered board, roll each piece very thin. Bake on hot lefse griddle.

Place on damp cloth and cover with another damp cloth. Continue stacking cooked lefse on top of each other between damp cloths. Keep covered.

Cool and store. Can be frozen.

Pineapple Crunch Cake

From Shirley Evans

For Batter:
1  8-3/4 oz. can of crushed pineapple, drained, save juice (see directions)
1/3 c. Butter or shortening
1/2 c. sugar
1 tsp. vanilla
1 egg
1-1/4 c. flour
1-1/2 tsp baking powder
1/4 tsp salt

For Topping:
1/2 c. flaked coconut
1/3 c. brown sugar
1/2 c. chopped walnuts
3 Tbsp. butter, melted

Drain pineapple thoroughly, reserving 1/2 cup of syrup. Cream butter or shortening, sugar and vanilla. Add egg. Beat well. Sift dry ingredients together and add to creamed mixture alternately with reserved syrup, beating well after each addition. Spread half of the batter evenly in an 8-inch square pan. Spoon drained pineapple over. Cover with remaining batter. Combine topping ingredients and sprinkle over the batter. Bake at 350 degrees for 35 to 40 minutes.

Swedish Almond Rusks

From Shirley Evans

1 c. butter
2 c. sugar
pinch salt
1 c. sour cream
2 eggs
4 1/2 c. flour
1/2 tsp. soda
1 tsp. baking powder
1 tsp. almond flavoring
1 c. sliced almonds

Combine all ingredients and form into 3 or 4 long rolls. Place on cookie sheet for 30 minutes at 325 degrees. Then take out and slice  1/2 inch thick. Place back in oven for 30 minutes at 350 degrees until light brown and dry.

Carrot Bars

From Shirley Evans
A family favorite, originally from Bev Knight in Willmar, MN

4 eggs
2 c. sugar
1 1/4 c. vegetable oil
2 c. flour
2 tsp. soda
2 tsp. cinnamon
1 tsp. salt
10 oz. baby food carrots

Beat the eggs, sugar and oil well. Stir in the flour, soda, cinnamon and salt. Add baby food. Stir well. Bake at 350 degrees in a 9 x 13 pan for 30 minutes. Frost with cream cheese frosting (below).

Cream Cheese Frosting
3 oz. cream cheese
2 1/2 c. powdered sugar
1/4 c. milk
1 tsp. vanilla

Beat all ingredients together well.

To make Joe-safe, mix up a dairy-free frosting or ditch the frosting and sprinkle with powdered sugar.

Hot Fudge Sauce

From Shirley Evans

1/4 c. cocoa
1/2 c. sugar
1/4 c. cream
1/2 c. corn syrup
1 1/2 Tbsp. butter
pinch salt
1/2 tsp. vanilla

Dissolve sugar in cream. Add cocoa, corn syrup, butter and salt. Cook until thick. Remove from heat. Add vanilla.

Fruit Pizza

From Shirley Evans

Crust:
3/4 c. cold butter
1/2 c. powdered sugar
1 1/2 c. flour

Mix together with fingers and cover bottom of 9 x 13 pan. Bake 10-15 minutes at 350 degrees. Remove and cool.

Frosting:
8 oz. cream cheese
1/2 c. sugar
1 tsp. vanilla

Mix and spread over cooled crust.

Fruit:
Slice whatever fruit you like and arrange over frosted crust. Go for a variety of colors. Strawberries, grapes, kiwi, raspberries, orange, mandarin oranges, etc.

Glaze:
1 1/2 c. cold water
1/2 c. sugar
2 Tbsp. corn starch
1 Tbsp. vanilla

Cook on medium high till clear but not too thick--whisk constantly. Drizzle over fruit after glaze has cooled. Refrigerate and cut in squares.

Buttery Lemon Bars

From Shirley Evans
Makes about 20

1 c. butter, softened
1/2 c. powdered sugar
2 1/3 c. AP flour
4 eggs
2 c. granulated sugar
1 tsp. grated lemon zest
6 Tbsp. lemon juice
1 tsp. baking powder
powdered sugar

In large bowl, beat butter and powdered sugar until creamy; beat in 2 cups of the flour, blending thoroughly. Spread mixture evenly over bottom of well-greased 9 x 13 inch pan. Bake at 350 degrees for 20 minutes.

Meanwhile, in a small bowl, beat eggs until light. Gradually add granulated sugar, beating until mixture is thick and lemon colored. Add lemon peel, lemon juice, remaining 1/3 cup flour and baking powder. Beat until smooth and well combined. (A froth on top of liquid is perfect!)

Pour lemon mixture over baked crust and return to oven; bake for 15 to 20 minutes or until top is pale golden. Place on a rack to cool; while still warm, sift powdered sugar lightly over top. To serve, cut into bars about 2 squares. Store airtight.

To make Joe-safe, use dairy-free butter.

Italian Cream Cake

From Andie Evans

Makes 16 servings

5 eggs

1/2 c. butter

2 c. AP flour

1 tsp. baking soda

1/2 c. shortening

2 c. sugar

1 tsp. vanilla
1 c. buttermilk
1 c. flaked coconut
1/2 c. finely chopped pecans, toasted
1 batch Cream Cheese Frosting (below)
3/4 c. chopped pecans, toasted

Separate eggs. Allow egg yolks, egg whites, and butter to stand at room temperature for 30 minutes. Meanwhile, grease and flour three round cake pans, set pans aside. In a medium bowl combine flour and baking soda; set aside.

Preheat oven to 350 degrees. In an extra-large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until well combined. Add the egg yolks and vanilla; beat on medium speed until combined. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Fold in coconut and finely chopped pecans.

Thoroughly wash the beaters. In a medium mixing bowl beat egg whites until stiff peaks form. Fold about one-third of the egg whites into cake batter to lighten. Fold in remaining whites. Spread batter evenly into the prepared pans.

Bake about 25 minutes for 9-inch pans, about 35 minutes for 8-inch pans, or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on wire racks.

Place one cake layer, bottom side up, on serving plate. Spread with about 1/2 cup cream cheese frosting; sprinkle with 1/4 cup pecans. Top with second layer, rounded top side up. Spread with 1/2 cup frosting and sprinkle with 1/4 cup nuts. Place the remaining cake layer on top, rounded top side up; spread top and sides of cake with remaining frosting. Press remaining nuts into frosting and around side of cake. Store cake in the refrigerator for up to 2 days.


Cream Cheese Frosting
4 oz. unsalted butter, softened
4 oz. cream cheese, softened
2 c. powdered sugar
1 tsp. vanilla extract

In a large bowl, beat butter and cream cheese together with an electric mixer. On low speed, add powdered sugar, a cup at a time, until smooth and creamy. Beat in the vanilla extract.

Penne with Vodka Sauce

From Andie Evans

Makes 4 servings

Kosher salt

12 oz. whole-wheat penne

1 28-oz. can whole plum tomatoes

1 Tbsp. unsalted butter

2 shallots, minced

1 clove garlic, minced

1/8 tsp. red pepper flakes

1/2 c. vodka

2/3 c. heavy cream

1/2 c. freshly grated parmesan cheese, plus more for topping

Handful of fresh basil leaves, torn, plus more for topping

Bring a large pot of salted water to a boil. Add the penne and cook as the label directs. Reserve 1/2 c. cooking water, then drain the pasta. Empty the tomatoes into a bowl and crush them with your hands.

Meanwhile, melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and red pepper flakes and cook, stirring 30 seconds. Remove from the heat and stir in the vodka, tomatoes and salt to taste. Return the skillet to medium heat and simmer, stirring often, until the alcohol cooks off, about 7 minutes. Stir in the heavy cream and cook until the sauce thickens slightly, about 3 minutes. Stir in the parmesan and basil.

Add the pasta to the sauce and toss to combine, adding some of the reserved cooking water to loosen, if needed. Season with salt. Serve topped with more parmesan and basil.