Chocolate Peanutbutter Bars

I found myself needing a dessert, but unsure, so when in doubt  . . . get experimental!  This is basically 1 of every ingredient, so it's easy to remember.
Preheat oven to 350°


1 stick of butter softened
1 cup peanut butter
1 egg
1 cup brown sugar

Cream above ingredients

1 cup flour
1 tsp. baking soda
1 tsp. cream of tartar

Mix dry ingredients into creamed ingredients

1 package milk chocolate morsels.

Stir half package into dough.
Spread dough on cookie sheet, covering standard cookie sheet completely.  Spread thinly, as it will rise . . .

Once dough is spread and covers cookie sheet, sprinkle remaining half package of chocolate morsels on dough.

Bake for 15-20 minutes.  Allow to cool then cut into squares.

Rice Pudding

Sometimes rice pudding just hits the spot!

1/2 cup rice

1 and 1/2 cups whole milk

1/2 cup heavy cream

1 teaspoon pure vanilla extract

1/2 cup sugar

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

pinch of ground cloves

Place all ingredients in a small saucepan over medium heat. Bring to simmer and cook, stirring occasionally, just until rice is tender, about 25 to 35 minutes.
Garnish with a dash of nutmeg

Lazy Girl Cheesecake

My parents brought me several bags of frozen cherries.  The other night, when I opened the freezer door, things began hitting the floor . . . In trying to get the bags back in, the avalanche began again, so, I closed the door and walked away for just a moment to gain perspective.  Clearly the freezer doesn't need to be so full, but I hit overload with deer, etc. and now that I've sent some meat home with my daughter and granddaughter it's time to rearrange again, but . . . I got an idea.

Since a bag of cherries had crashed to the floor as well as two packages of cream cheese, it was time for an experiment.  I used to make wonderful New York Style Cheesecake.  I didn't want a project so involved, so . . . Here is what I did.

I set out the cherries and cream cheese to thaw.  Already two problems solved.  The freezer door was closed and the products on the counter couldn't be worked with until morning.

The recipe is short.
1 cup graham cracker crumbs
1 1/2 cups cherries (not sweet, but not too tart)
1/3 cup sugar
2 8 oz. packages of cream cheese
2 eggs
2/3 cup sugar

Preheat oven to 325°
In medium mixing bowl, blend together cream cheese, eggs, and 2/3 cup sugar, stir until creamy and set aside.

In a 9 X 9 baking pan sprinkle 1/2 cup crumbs.  Spread the cherries out on the crumbs and sprinkle the 1/3 cup sugar over the cherries.  Scatter the rest of the crumbs over the cherries and sugar.  Pour cream cheese mixture over that.  Bake @ 325° for 40 minutes.  Allow to cool, then refrigerate.

Cabbage Stew

                                          Contributed by Terrie Carpenter

BROWN:
*2 Pounds thinly sliced or ground turkey sausage with 

*1 Green pepper, diced large.
*1 Large onion
*Cloves of garlic to taste (I use 3)
*2 TBS Coconut oil.
Brown until sausage is done.


ADD:
*1 pound carrots, sliced like you like them
*Small head of cabbage, chopped in bite-sized pieces
*Handful of fresh parsley, torn small
*Cook about 20 more minutes, stirring frequently

ADD:
*4 cups diced tomato ( if using canned, also add juice)
*Beef stock to desired juiciness of broth

CONTINUE to cook until carrots don't crunch. On med-low, this takes about two hours. Add broth as desired or needed. Then...
ADD:
*6 medium potatoes, diced bite-sized
*Optional:
*2 cups corn
The longer this cooks, the better it tastes! I often transfer it to a crock-pot for an all-day cooking. It's wonderful served shredded cheddar on top and with a hot crusty bread on the side!

Potato Soup

This is the perfect time of year to enjoy those "one pot wonders" that bring an atmosphere of cozy warmth to the home while stretching the dollar at the store.
Potatoes and celery tend to be "on sale" through this season and potato soup is just warm comfort!

8-10 small to med. Potatoes                             1 Onion
3 Tbsp. Butter                                                   4 stalks Celery        
1 Qt. Milk                                                         Salt & Pepper

Peel and cut potatoes into 1 inch pieces.  Dice onion and chop celery. Place vegetables into Stainless steel kettle or Dutch oven and add just enough water to cover.  Add salt and cover. Cook until potatoes are tender.   Add Butter, Milk, and Salt & Pepper. Simmer until Butter is thoroughly melted.  Serve hot or cold.

     This is a wintertime favorite, so I prefer potato soup to be hot.
The best potato soup I have ever made has been through the ice storms. I am sitting here, fireside, writing this recipe by candle light. This is our second ice storm of 2007, the first being in January, and now here it is December. Through power outages, I have resorted to cooking on the grill and keeping the soup warm in front of the fire, and I‘m developing a method. With just a bit of ingenuity, it’s actually quite doable. When the electricity goes off and stays off for more than six hours; we, in this area, prepare for “the duration.” That usually entails something going in one of my steel kettles, since they are so versatile from grill to hearth, and easily preserved for reheating. With the absence of electricity, the next thing that must be considered is the refrigerator inventory. There is an “eating order.“ Canned goods, of course, will last, and the deep freeze will maintain for many days if the door is not opened, so emptying the refrigerator becomes the primary source of food supply. I wouldn’t dare think of opening a can if there is anything besides ketchup in the refrigerator. The first order of business is to consume the contents of the refrigerator that will not last a significantly lengthy power outage, and raw milk has the shortest life expectancy, so it's a matter of “use it or lose it.” After making potato soup with home grown potatoes, real butter, and fresh goat’s milk, I can honestly say, nothing compares.  Farm fresh ingredients are unsurpassed.

Although there is just something quite special about potato soup, fireside, by candle light, this recipe is quite delightful in a fully illuminated kitchen and simmered on the stove, as well.