No Bake Cookies

I was reminded by a friend's Facebook status that I hadn't made these in a while. These are a favorite of Craig's and so quick and easy!

1 stick butter
2 c. sugar
1/3 c. cocoa
1/2 c. milk

Cook on medium high. Bring to roaring boil. Let boil for 1 minute.
Remove from heat and...

Add:
3 c. oatmeal
1/2 c. peanut butter
1 teas. vanilla

Mix thoroughly then drop on wax paper or aluminum foil. Allow to cool and enjoy!

Seven Layer Taco Dip

This recipe has many variations; I'm sharing the O'Brien favorite rendition! It's a must have for any gathering of our men. I've got it all assembled and ready to take tonight.

Ingredients

• 1 pounds ground venison (beef)
• 1 packet (1.25 ounces) taco seasoning of choice
• 1 (16 ounce) can refried beans
• 2 cups guacamole
• 2 cups (8 ounces) shredded cheddar cheese
• 1 (16 ounce) container sour cream
• 1 (16 ounce) jar Chi-Chi’s salsa(medium or hot) or your favorite!
• 1 (2.25 ounce) can black olives, chopped
• Shredded lettuce and chopped onions – optional
• Tortilla chips

Directions 

In a large skillet, brown ground beef. Mix with taco seasoning according to instructions on the packet. Set aside and cool to room temperature. 

Spread the beans into the bottom of a deep dish pie plate or 9x13 pan that is about 1 1/2 inches deep. Spread guacamole on top of beans. Sprinkle beef on top of guacamole. Spread sour cream very slowly on top of beef. Pour salsa over sour cream. Sprinkle 2 cups of shredded cheese on top salsa. Sprinkle (lettuce & onions) black olives on top

Serve with tortilla chips. 

You can serve this dish immediately, or refrigerate it over night and serve cold. 

 

  Happy New Year!

Polish Kielbasa & Potato Soup

This recipe is from Aunt Laura Petrone - she said it is Granny's recipe. Just another variation using that great winter staple of potatoes.

Saute' until onion is transparent:
2 Tbsp. butter
1 #  kielbasa, sliced
2 cups chopped celery and leaves
1 cup chopped onion

Add:
5 cups water
1 1/2 cups or 1can beef bouillon or consomme
4 cups shredded cabbage
2 cups sliced carrots
1 Tblsp. salt
1/2 tsp. thyme
2 Tbsp. vinegar
1 bay leaf
3 cups cubed potatoes

Simmer 1/2 hour or until potatoes are tender.

Potato Soup

This is Jason Petrone's recipe, a thick, hearty winter soup.

2/3 cup butter
2/3 cup all-purpose flour
7 cups milk
4 potatoes-baked, cooled, peeled, and cubed (I don't peel)
4 green onions, chopped
12 slices bacon
1 1/4 cups shredded cheddar cheese
1 cup sour cream
1 tsp. salt
1 tsp. ground black pepper

1. Place bacon in  large deep skillet, cook over medium heat, drain, crumble, and set aside.

2. In a large stock pot or Dutch Oven, melt the butter over medium heat. Whisk in the four until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.

3. Reduce heat and cook 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

4. Serve topped with crumbled bacon and chopped green onions if desired.

No Fuss Potato Soup

It's a good soup and fresh homemade bread day. Here is an easy recipe from my friend and neighbor, Lorene Ashford. (Note - this appears to be the same recipe as in "Taste of Home", with cheese added.)

6 cups diced, peeled potatoes
5 cups water
2 cups diced onions
1/2 cup diced celery
1/2 cup chopped carrots
1/4 cup butter
4 tsp. chicken bouillon granules
2 tsp. salt
1/4 tsp. pepper
12 oz. can evaporated milk
3 Tblsp. chopped parsley
8 oz. cheddar or Colby cheese, shredded

1.  Combine all ingredients except milk, parsley, cheese in slow cooker.
2.  Cover. Cook on "high" 7-8 hours or until vegetables are tender.
3.  Stir in milk and parsley. Stir in cheese until it melts. Heat through.

*Tip - top with chives or crumbled bacon. Craig likes meat so, I add sausage or ham.

Herbed Pumpkin Rosettes

I tried this recipe when the kids were little and it quickly became an O'Brien Thanksgiving favorite. It is easy and fun for the kids to help - what kid doesn't like rolling out "snakes".  Whenever I bring this to a family gathering, they disappear instantly! It also uses the excess pumpkin from pumpkin pie fixin's.

Herbed Pumpkin Rosettes 

1 16 oz. pkg. Hot Roll Mix

3/4 C canned pumpkin (I have used fresh pumpkin pulp)

1/2 C water

1/4 C sugar

1/4 C butter

2 eggs

1/2 C all-purpose flour

************

1 Tbsp butter, melter

1/4 tsp. dried basil, crushed

1/4 tsp dried rosemary, finely crushed

Place all (except last 3) ingredients into mixing chamber of bread machine.

Set machine on dough and start.

Turn onto lightly floured surface.

Divide into 20 pieces. Roll each piece into 12 inch rope. Tie rope into a loose knot leaving two long ends. Tuck top end under roll; bring bottom end up and tuck into center of the roll.
Place 2-3 inches apart on lightly greased baking sheets. Brush with melted butter. Combine rosemary and basil and sprinkle over rolls. Cover, let rise until nearly double (about 20 minutes).

Bake in 375 F oven for 12-15 minutes or until golden brown. Makes 20 rolls. 

These melt in your mouth!

MaryAnn's Pumpkin Pie

This recipe was given to me by our "BEST EVER" neighbors, Mary Ann and Dale Wiskur on Holloway Reservoir in Columbiaville when we were first married. I had hosted a harvest party for our Sunday School class and ended up having a bunch of sugar pumpkins left over. When I didn't know what to do with them, MaryAnn suggested I cook them, and freeze the pulp for baking throughout the year. She also gave me this best Pumpkin Pie recipe! I think of you whenever I make this recipe, MaryAnn!

MaryAnn's Pumpkin Pie

2 C           pumpkin

1 C           canned evaporated milk

1/4 C       brown sugar

1/4 C       sugar

1/4 C       molasses

3               eggs

1/2 tsp.   salt

1 Tbsp     flour

2 tsp.       pumpkin pie spice

1/2 tsp.   cinnamon

Place all ingredients in blender and mix. Pour into unbaked pie crust. Bake at 325 F for 45-60 minutes or until done. Check with toothpick. YUMMY!